JP6936092B2 - How to improve taste - Google Patents

Description

The present invention relates to a method for enhancing saltiness and a method for improving taste in low-salt foods and drinks.

Excessive intake of salt is considered to be one of the causes of lifestyle-related diseases such as hypertension and heart disease, and reduction of intake is strongly desired. For this reason, attempts have been made to reduce the salt content in various foods, but the taste is light and the taste is deteriorated, such as feeling unsatisfactory. Therefore, a method of adding potassium chloride, magnesium chloride, ammonium chloride, etc. as alternative substances to salt to so-called low-salt foods and drinks with reduced salt content, and other tastes and odors such as acidity, pungent taste, and citrus flavor, etc. There is also a method of enhancing the flavor of the above, but it is not preferable because a bitter taste and an unpleasant taste are added in addition to the salty taste and the original taste and aroma of food and drink are impaired. Therefore, it is currently required to improve the taste of low-salt foods and drinks.

As a means for suppressing these unpleasant tastes, a method of adding an enzymatic decomposition product of an animal protein and an enzymatic decomposition product of a plant protein (Patent Document 1 WO2009 / 119053), 5'-ribonucleotides and branched chain amino acids are added. Method (Patent Document 2 WO2008 / 126678), Method of adding a certain amount of histidine, lactic acid, potassium and inosinic acid to sodium chloride (Patent Document 3 Japanese Patent Application Laid-Open No. 2000-253847), and the astringent taste and / or metallic taste of potassium chloride. A method of adding a yeast-derived peptide for suppression (Patent Document 4, Japanese Patent Application Laid-Open No. 2012-105597), in low-salt soy sauces having a low salt content of 9% by mass or less, 0.5 to 4.2% by mass of potassium. A method of blending a specific amount of an acidic amino acid and / or a basic amino acid, a nucleic acid-based taste substance, or the like (Patent Document 5, Japanese Patent Application Laid-Open No. 2006-166750) and the like are disclosed as a method for improving the taste of low-salt foods.

On the other hand, a method of adding tea polyphenols, 5'-IMP, 5'-CMP and 5'-GMP as a taste improving agent containing nucleic acid to a tea beverage (Patent Document 6, Japanese Patent Application Laid-Open No. 2012-165569, Patent Document 7). Kai 2012-179042), a method of adding to a fruit juice beverage (Patent Document 8 Japanese Patent Application Laid-Open No. 2016-73275) is disclosed, but the improvement of the taste of low-salt foods and drinks is not described at all.

WO2009 / 119503 WO2008 / 126678 Japanese Unexamined Patent Publication No. 2000-253847 Japanese Unexamined Patent Publication No. 2012-105597 Japanese Unexamined Patent Publication No. 2006-166750 Japanese Unexamined Patent Publication No. 2012-1656559 Japanese Patent No. 2012-179042 Japanese Patent No. 2016-73275

These conventional methods for improving the taste of low-salt foods and drinks have achieved certain effects, but they are not yet sufficient. In particular, no effective method has been found for low-salt foods and drinks that have both a reduced salt content and a salty taste, maintain the taste of foods and drinks as the main component, and have a balance between aroma and taste.
An object of the present invention is to have a taste that is peculiar to salty taste immediately after being put in the mouth and a lasting power that lasts for a long time, even though the salt content is low. The purpose is to provide good food and drink with a well-balanced aroma.

Based on the idea that it is important to obtain a harmony with the original taste of foods as well as an effect of enhancing saltiness in low-salt foods and drinks, the present inventors have conducted diligent research to solve the above problems. As a result, by adding tea polyphenol and inosin-5'-monophosphate (5'-IMP) and / or guanosine-5'-monophosphate (5'-GMP) to the low-salt food and drink, the salt content The present invention has been completed by finding that a food or drink having an enhanced salty taste and a well-balanced original taste (taste, aroma) of the food can be obtained in spite of the small amount of inosinic acid.

That is, the present invention is as follows.
[1] A method for improving taste, which comprises adding the following (A), (B) and / or (C) to a low-salt food or drink.
(A) Tea polyphenol (B) Inosin-5'-monophosphate (5'-IMP)
(C) Guanosine-5'-monophosphate (5'-GMP)

[2] A taste improving agent for low-salt foods and drinks, which is the following (A), (B) and / or (C).
(A) Tea polyphenol 0.02 to 1000 ppm
(B) Inosin-5'-monophosphate (5'-IMP)
(C) Guanosine-5'-monophosphate (5'-GMP)
The total amount of (B) and (C) is 0.0002 to 8 ppm.

[3] A taste improving agent for low-salt foods and drinks, which comprises the following (A), (B) and / or (C) with respect to 100 parts by weight of salt contained in the food and drink.
(A) Tea polyphenols 5 to 25,000 ppm
(B) Inosin-5'-monophosphate (5'-IMP) 0.05-200 ppm
(C) Guanosine-5'-monophosphate (5'-GMP) 0.05-200 ppm

[4] In the taste improving agent according to the above [2] or [3], the contents of the following (A), (B) and / or (C) are
(A) Tea polyphenols 5-40% by weight,
(B) Inosin-5'-monophosphate (5'-IMP)
(C) Contains guanosine-5'-monophosphate (5'-GMP) and the total content of (B) and (C) is 0.1 to 2.0% by weight.
A taste improving agent characterized by being.

[5] A taste improving agent according to any one of the above [2] to [4], wherein the taste improving agent is obtained from tea as a raw material.

[6] A low-salt food or drink containing the taste improving agent according to any one of the above [2] to [5].

[7] The low-salt food or drink according to the above [6], which is a powdered or liquid instant soup.

The method for improving the taste of low-salt foods and drinks according to the present invention is to add tea polyphenol and inosin-5'-monophosphate (5'-IMP) and / or guanosine-5'-monophosphate (5'-) to low-salt foods and drinks. By adding a taste improver containing GMP) as an active ingredient, in addition to enhancing the salty taste, it is well-balanced with the original richness, richness, refreshing feeling, and fragrance of food and drink. The flavor can be enhanced.

Hereinafter, the present invention will be described in detail.
<Tea polyphenol>
Tea, which is the raw material of tea polyphenols in the present invention, means leaves, stems, xylem, roots, fruits and mixtures thereof obtained from tea plants (Camellia sinensis). As tea, drinking tea leaves are generally used. There are no restrictions on the type of tea, for example, fermented tea such as black tea and puer tea, semi-fermented tea such as oolong tea and packaged tea, unfermented tea such as green tea, roasted green tea and roasted tea, and mixtures thereof. ..
As the tea polyphenol used in the present invention, the above tea is extracted with hot water, hot water, cold water, etc., and this tea extract is pulverized with a spray dryer, a freeze dryer, or the like, or a tea extract. A purified product containing a high concentration of tea polyphenols may be used after purifying the liquid.
Specific examples of the tea polyphenols thus obtained include catechins, that is, (+)-catechin, (-)-catechin, (+)-gallocatechin, (+)-epigallocatechin, (+)-. Gallocatechin gallate, (+)-epigallocatechin gallate, (-)-epicatechin, (-)-epigallocatechin gallate, (-)-catechin gallate, (-)-epigallocatechin, (-)-gallocatechin, ( -)-Epigallocatechin gallate, (-)-gallocatechin gallate, and other theaflavins, that is, theaflavin monogallate A, theaflavin monogallate B, theaflavin digarate, free theaflavin, etc. are included, and these are used alone or in combination. ..
As the tea polyphenol of the present invention, a tea polyphenol preparation may be used. For example, the product names "Polyphenone" (Mitsui Norin Co., Ltd.), "Theafran" (Ito En Co., Ltd.), "Sanphenon" (Taiyo Kagaku Co., Ltd.) and the like can be mentioned.

<5'-IMP and 5'-GMP>
Commercially available products may be used for 5'-IMP and 5'-GMP. For example, commercially available 5'-IMP and 5'-GMP are manufactured by Yamasa Soy Sauce Co., Ltd. Further, a yeast extract containing 5'-IMP and 5'-GMP may be used. The taste improving agent of the present invention can be used by preparing the above tea polyphenol and 5'-IMP and / or 5'-GMP to a predetermined concentration.
The content of the tea polyphenol in the taste improving agent of the present invention is preferably 5.0 to 40.0% by weight, more preferably 10.0 to 35.0% by weight, and further preferably 15.0 to 30. It is 0% by weight. If the tea polyphenol content is less than 5.0% by weight, saltiness enhancement and good flavor balance cannot be obtained unless a large amount of this agent is added. It is not suitable in terms of economy and ease of handling because it increases the astringent taste and bitterness.
The total content of 5'-IMP and 5'-GMP in the taste improving agent of the low-salt food and drink of the present invention is preferably 0.1 to 2.0% by weight, more preferably 0.2 to 1. It is 5% by weight, more preferably 0.3 to 1.0% by weight. If the total concentration of 5'-IMP and 5'-GMP is less than 0.1% by weight, the effect of enhancing saltiness and improving taste cannot be obtained unless a large amount of this drug is added, and the concentration is more than 2.0% by weight. Is not suitable in terms of economy and ease of handling because it causes unpleasant stickiness and irritation that remain on the tongue even if a small amount of this drug is added.
Further, as the taste improving agent of the present invention, an extract obtained by subjecting the tea leaf extract to an enzyme may be used. For example, the extract disclosed in Patent Document 7 (Japanese Patent Laid-Open No. 2012-179042) can be mentioned, and it can be preferably used in that a more natural flavor can be obtained. Specific production examples are shown in Production Examples 1 and 2 described later.
In addition to the above, vitamin C, dextrin, oligosaccharide, cyclic oligosaccharide, pH adjuster, stabilizer, colorant, antioxidant, preservative and the like may be contained as sub-ingredients.

The amount of the tea polyphenol added to which the taste improving effect of the present invention can be obtained is preferably 0.02 to 1000 ppm, more preferably 0.5 to 700 ppm, and further preferably 1.0 at the final concentration with respect to the food or drink. ~ 300 ppm. If the amount of tea polyphenol is less than 0.02 ppm, saltiness enhancement and good flavor balance cannot be felt, and if it is more than 1000 ppm, unpleasant astringent taste and bitterness and astringency increase, which is not suitable.
The total amount of 5'-IMP and 5'-GMP added is preferably 0.002 to 8.0 ppm, more preferably 0.02 ppm, in the final concentration of 5'-IMP and 5'-GMP. It is 0004 to 4.0 ppm, more preferably 0.001 to 2.4 ppm. If the total of 5'-IMP and 5'-GMP is less than 0.0002 ppm, no salty taste can be obtained, and if it is more than 8.0 ppm, unpleasant stickiness or irritation remaining on the tongue is felt and unsuitable.
In addition, an extract obtained by subjecting the tea leaf extract to an enzyme treatment (hereinafter referred to as nucleic acid tea extract, or powdered product is referred to as nucleic acid tea extract powder) (tea polyphenol 26.7% by weight, 5'-IMP and 5'-GMP. When the total amount is 0.16% by weight), the amount added is preferably 0.1 to 4000 ppm, more preferably 0.2 to 2000 ppm, and more preferably 0.2 to 2000 ppm of nucleic acid tea extract powder at the final concentration with respect to the low-salt food or drink. Is 0.5-400 ppm. If the amount of nucleic acid tea extract powder is less than 0.1 ppm, saltiness enhancement and good flavor balance are not felt, and if it is more than 4000 ppm, unpleasant astringent taste, bitterness and astringency, and unpleasant stickiness and irritation remaining on the tongue are not suitable.

The effect of improving the taste of low-salt foods and drinks of the present invention is that by adding the low-salt foods and drinks to foods and drinks having a salt concentration of 0.2% by weight or more and 10% by weight or less, the salt concentration is low. However, it is possible to obtain a low-salt food or drink that has a sufficient balance of taste and aroma and can sufficiently feel the salty taste and can maintain the original taste of the food or drink.
The total amount of tea polyphenol and 5'-IMP and 5'-GMP added to obtain the taste improving effect of the present invention is 100 parts by weight of salt when the salt concentration in food and drink is 0.2 to 1.0%. On the other hand, preferably tea polyphenol is 5.0 to 25,000 ppm, 5'-IMP and 5'-GMP is 0.05 to 200 ppm, and more preferably tea polyphenol is 50 to 20000 ppm, 5'-IMP and 5'-GMP. 0.5 to 160 ppm, more preferably 500 to 10000 ppm of tea polyphenols, and 5.0 to 80 ppm of 5'-IMP and 5'-GMP.
If the amount of tea polyphenol is less than 5.0 ppm, saltiness enhancement and good flavor balance are not felt, and if it is more than 25,000 ppm, unpleasant astringent taste and bitterness increase, and the total of 5'-IMP and 5'-GMP is 0. If it is less than 05 ppm, no salty taste can be obtained, and if it is more than 200 ppm, unpleasant stickiness or irritation remaining on the tongue is felt and it is not suitable.
If the salt concentration in the food or drink is 1.0 to 4.0%, preferably 5.0 to 5000 ppm of tea polyphenol and 0.05 of 5'-IMP and 5'-GMP with respect to 100 parts by weight of salt. ~ 40 ppm, more preferably tea polyphenols 50-3000 ppm, 5'-IMP and 5'-GMP 0.4-25 ppm, even more preferably tea polyphenols 100-1000 ppm, 5'-IMP and 5'-GMP 1 It is .0 to 8.0 ppm.
If the amount of tea polyphenol is less than 5.0 ppm, saltiness enhancement and good flavor balance are not felt, and if it is more than 5000 ppm, unpleasant astringent taste and bitterness increase, and the total of 5'-IMP and 5'-GMP is 0. If it is less than 05 ppm, no salty taste can be obtained, and if it is more than 40 ppm, unpleasant stickiness or irritation remaining on the tongue is felt and it is not suitable.
If the salt concentration in the food or drink is 4.0 to 10.0%, preferably 10 to 10000 ppm of tea polyphenol and 0.1 to 100 ppm of 5'-IMP and 5'-GMP with respect to 100 parts by weight of salt. More preferably, tea polyphenols are 40 to 5000 ppm, 5'-IMP and 5'-GMP are 0.5 to 60 ppm, and even more preferably tea polyphenols are 80 to 2000 ppm, 5'-IMP and 5'-GMP are 1.0. ~ 20 ppm.
If the amount of tea polyphenol is less than 10.0 ppm, saltiness enhancement and good flavor balance are not felt, and if it is more than 10,000 ppm, unpleasant astringent taste and bitterness increase, and the total of 5'-IMP and 5'-GMP is 0. If it is less than 1 ppm, salty taste cannot be obtained, and if it is more than 100 ppm, unpleasant stickiness or irritation remaining on the tongue is felt and it is not suitable.

The taste improving agent of the present invention can enhance the salty taste of foods and drinks by adding it to foods and drinks having a salty taste. In particular, by applying it to low-salt foods and drinks with a reduced salt content for health consciousness, even though the salt content has been reduced, it eliminates the dullness and gives a taste such as umami and richness. It is effective because it can enhance the salty taste while maintaining and enhancing it. In addition, by applying a part of salt to potassium salt-containing foods and drinks replaced with potassium chloride, the amount of potassium salt used can be reduced or eliminated, and the unpleasant taste of potassium salt-containing foods and drinks can be improved. It is possible to enhance the salty taste while maintaining and enhancing the richness and the like.
Foods and drinks to which the taste improving agent of the present invention is added include vegetable soups such as potage and onion, seafood-flavored soups such as consomme and clam chowder, Chinese soup, ramen soup, soup stock, pasta sauce, bouillon, mayonnaise, etc. Liquid seasonings such as dressing, sauce, ketchup, soy sauce, fish sauce, sauce of grilled meat, miso, moromi, solid bouillon, curry roux, instant curry, retort curry, canned curry, stew base, soup stock, dashi stock , Other various seasonings and the like.
Examples of the shape of the food or drink include powder, granule, freeze-dried, liquid, and paste. It is particularly effective when blended with low-salt powdered or liquid instant foods and drinks.
The method for blending the taste improving agent of the present invention into low-salt foods and drinks is not particularly limited, and for example, in the case of powdered ready-to-eat soup, it is commonly known in the art at the preparation stage or after preparation. It can be formulated using a method. The liquid form can also be added to the formulation using conventional methods commonly known in the art.

In the case of liquid foods and drinks to which the taste improving agent of the present invention is added, the pH is adjusted as necessary. The pH is not particularly limited, but is preferably pH 3 to 4 in consideration of the flavor as a beverage and the control of microorganisms. When the pH fluctuates by adding a nucleic acid tea extract or the like, the pH can be adjusted by using a pH adjusting agent such as an acidic substance or a basic substance. Examples of the pH adjuster include citric acid and phosphoric acid as acidic substances, and baking soda and basic amino acids as basic substances.

In addition, food additives such as flavors, antioxidants, sugars, sweeteners, emulsifiers, and stabilizers can be added to foods and drinks to which the taste improving agent of the present invention is added, if necessary.

As the conditions for sterilizing the liquid low-salt food or drink to which the taste improving agent of the present invention is added, a method that can obtain the same effect as the conditions stipulated in the Food Sanitation Law may be selected. For example, in a normal state such as a container formed by molding a plastic film into a bag shape, a metal can, a paper container compounded with a metal foil or a plastic film, a molded container containing polyethylene terephthalate as a main component (so-called PET bottle), a bottle, etc. Can be provided. If it can be sterilized by heating after filling it in a container such as a metal can or bottle, it is manufactured by retort sterilization, but for containers made by molding plastic film etc. into a bag shape, PET bottles and paper containers that cannot be sterilized by retort. Can be selected under the same sterilization conditions as retort sterilization, for example, high-temperature short-time sterilization (UHT sterilization) with a plate-type heat exchanger, etc., cooled to a certain temperature, and then filled in a container. The sterilization conditions may be set appropriately depending on the container or the like.

The low-salt food and drink to which the taste improving agent of the present invention is added can also be powdered. Dextrin, oligosaccharides, cyclic oligosaccharides, vegetable fats and oils, animal fats and oils, fruit juices, food extracts, alcoholic beverages, herbs, spices, spice extracts, pH adjusters, sweeteners, acidulants, seasonings , Enzymes, pastes, gelling agents, thickening polysaccharides, stabilizers, emulsifiers, colorants, spices, antioxidants, shelf life improvers, nutritional enhancers, preservatives and other minor ingredients. .. These sub-ingredients may be added to the extract extracted from the raw food or drink, or the extract may be added to the concentrated extract. The extract obtained here can be made into an instant food or drink by drying and pulverizing it with a spray dryer or a freeze-dryer. Further, the above-mentioned sub-ingredients can be mixed in any of the manufacturing processes, and may be added at a preferable timing according to each application. In particular, dextrin, oligosaccharides, cyclic oligosaccharides, etc. are mixed before the drying process for pulverization to improve workability such as drying and pulverization. The amount to be added is preferably 0.1 to 10 parts by weight, more preferably 1 to 5 parts by weight, and most preferably 1.5 to 3 parts by weight. If the amount of dextrin, oligosaccharide, cyclic oligosaccharide, etc. added is too large, the effect on taste is large, and if it is too small, workability such as drying and particle size cannot be expected. In addition, the powdery sub-ingredients can be added after the drying step, and if they are added after the drying step, the amount of the sub-ingredients added can be easily adjusted, and the deterioration of the sub-ingredients can be suppressed because no extra heat is applied. can. The powdered instant food and drink thus obtained can also be granulated using a granulator.
In addition, the method of adding the taste improving agent of the present invention to powdered ready-to-eat foods and drinks can be added and blended by a usual method. When the salt concentration at the time of eating and drinking is 0.2% or more and 10.0% or less, the amount of the taste improving agent of the present invention to be blended in the powdered instant food or drink is 0.1 to 0.1. It may be blended with 4000 ppm.

The packaging form of the powdered instant food and drink to which the taste improving agent of the present invention is added is not particularly limited, and a large capacity is packed in a container such as a bag, bottle, can, or plastic bottle made of paper, plastic, aluminum, or the like. A type of weighing with a spoon may be used, but a sachet type is preferable because a full serving can be easily prepared. It is preferable that the material of the packaged product has low oxygen / humidity permeability in order to maintain the quality of the powdered instant food and drink, and it is more preferable to fill it with nitrogen gas. It is also possible to use powdered instant foods and drinks packed in a large capacity such as an aluminum bag in a cup-type vending machine, a dispenser, or the like.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to this.

<Measurement method of tea polyphenol>
To measure tea polyphenols, use ethyl gallate as a standard solution by the iron tartrate method, and obtain it as a conversion amount of ethyl gallate (Reference: "Green Tea Polyphenol" Effective Utilization Technology Series No. 10 of Functional Materials for Food and Beverages) .. Mix 2 mL of the sample and 5 mL of the iron tartrate standard solution, and add 25 mL of phosphate buffer to develop color. The absorbance is measured at 540 nm, and the amount of tea polyphenol is determined from the calibration curve with ethyl gallate.
Preparation of iron tartrate standard solution: Dissolve 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium potassium tartrate (Rochelle salt) in water to make 100 mL.
Preparation of phosphate buffer: A 1/15 M disodium hydrogen phosphate solution and a 1/15 M sodium dihydrogen phosphate solution are mixed to adjust the pH to 7.5.

(5'-Nucleotide measurement method)
The 5'-nucleotides were quantified by HPLC analysis under the following conditions. For the standard samples 5'-GMP and 5'-IMP, commercially available reagents (SIGMA) were used. The standard sample and the measurement sample were filtered through a 0.45 μm hydrophilic PTFE filter (Advantech Co., Ltd., DISMIC-13HP) and then quantified by HPLC under the following conditions.
Equipment: Prominence HPLC system (Shimadzu Corporation)
Column: Develosil C30 RPAQUEOUS (4.6 x 250 mm, Nomura Chemical Co., Ltd.)
Column temperature: 40 ° C
Mobile phase: Solution A 50 mM aqueous sodium phosphate solution (pH 2.4), solution B acetonitrile / water = 50/50 (volume ratio)
Gradient program: Elute with 100% solution A from 15 minutes, increase solution B concentration from 0% to 100% from 15 minutes to 20 minutes, wash, increase solution A concentration from 0% to 100% from 20 minutes to 25 minutes, and replace. , Equilibrate with 100% solution A from 25 minutes to 40 minutes.
Flow velocity: 1.0 mL / min
Detection: UV250nm

(Measuring method of salt content)
The salt content was determined by measuring the sodium content and converting it into the salt content. The sodium content was measured by an ICP emission spectroscope: iCAP 7000 SERIES (manufactured by Thermo Fisher Scientific Co., Ltd.).

<Production method>
Instant Tea RX-100 (Mitsui Norin Co., Ltd.) was dissolved in water to prepare a 20% by weight Instant Tea RX-100 solution. This solution was adjusted to pH 5.5 with a 1 wt% sodium hydrogen carbonate solution, subsequently kept at 60 ° C., and 2 wt% 5'-phosphodiesterase (nuclease "Amano" G: Amano enzyme (nuclease "Amano" G: Amano enzyme) with respect to the tea solid component. Co., Ltd.) was added and the reaction was started. After the reaction for 1 hour, the temperature of the reaction solution was kept at 47 ° C., and 1% by weight of 5'-adenosine deaminase (deaminase: Amano Enzyme Co., Ltd.) was added to the tea solid component to start the reaction. bottom. After the reaction for 1 hour, the reaction solution was sterilized by heating (110 ° C., 30 seconds) and spray-dried to produce a nucleic acid tea extract powder.
The tea polyphenol content and the total content of 5'-IMP and 5'-GMP in the nucleic acid tea extract powder after production are shown below. Amount of tea polyphenols: 26.0% by weight, 5'-IMP and 5'-GMP: total 0.16% by weight

<Reference Examples, Examples 1 to 5, Comparative Examples 1 to 5>
Commercially available salt (Salt Industry Center of Japan) was dissolved in ion-exchanged water to prepare 0.40 wt% saline solution, which was used as a control. For the purpose of confirming the effect of addition to low-salt foods, the taste improving agent of the present invention and the agent to be compared were added to 0.20 wt% saline solution, and comparative evaluation with the control was carried out.
As the tea polyphenol, Instant Tea RX-100 (Mitsui Norin Co., Ltd., containing 26.0% by weight of tea polyphenol) was used. In both Examples and Comparative Examples, the amount of tea polyphenol in each additive was 26.0% by weight, and the total of 5'-IMP and 5'-GMP was 0.16% by weight.

(Reference example) 0.20 wt% saline solution (Comparative example 1) Instant tea RX-100: 100 ppm
(Comparative Example 2) 5'-IMP (Yamasa Soy Sauce Co., Ltd.): 0.21 ppm (equivalent to 5'-IMP 0.16 ppm)
(Comparative Example 3) 5'-GMP (Yamasa Soy Sauce Co., Ltd.): 0.21 ppm (equivalent to 5'-IMP 0.16 ppm)
(Comparative Example 4) 5'-IMP and 5'-GMP: 0.08 ppm each
(Comparative Example 5) Yeast extract (Hypermist AP2515: Asahi Food & Healthcare Co., Ltd.): 2.7 ppm (corresponding to the total amount of 5'-IMP and 5'-GMP added 0.16 ppm)
(Example 1) 5'-IMP: 0.21 ppm and instant tea RX-100: 100 ppm
(Example 2) 5'-GMP: 0.21 ppm and instant tea RX-100: 100 ppm
(Example 3) 5'-IMP and 5'-GMP: 0.08 ppm each, and instant tea RX-100: 100 ppm
(Example 4) Yeast extract: 2.7 ppm and instant tea RX-100: 100 ppm
(Example 5) Nucleic acid tea extract powder: 100 ppm

<Sensory evaluation method>
A sensory evaluation of a saline solution, a saline solution to which the taste improving agent of the present invention was added, and a saline solution to which a comparative agent was added was performed using five men and women as panelists. As evaluation items, the rise of salty taste (first taste) felt immediately after being put in the mouth, the persistence and aftertaste of salty taste (aftertaste) that continued until after, and their balance were comprehensively evaluated.
In the evaluation, the strength of saltiness of the comparative product is "equal to the standard product", "slightly different from the standard product", "slightly different from the standard product", and "standard" compared to the control product (without the addition of a taste improver). It is classified into "acceptable although it is different from the product", "different from the standard product", "large difference from the standard product", and "completely different from the standard product", and each is evaluated on a 6-point scale of 1 to 7 points, and the average score. Was calculated.
Furthermore, the salty taste and aftertaste and their balance were comprehensively scored. As for the evaluation method, "◎" is for those with enhanced first taste and aftertaste and better balance of salty taste, "○" is for those with enhanced first and second taste and good balance, and enhanced salty taste and aftertaste is obtained. Those that were not or were not balanced were evaluated as "x".

The results of the sensory evaluation are shown in Table 1. From the results of the sensory evaluation, it was confirmed that the addition of tea polyphenol and 5'-IMP and / or 5'-GMP has a salty taste enhancing effect that greatly exceeds the conventional improvement method (Comparative Example 2, 2, 3,4,5 and Examples 1,2,3,4,5). In Examples 1, 2, 3, 4, and 5, by combining the tea polyphenol and the nucleic acid component, a sharp salty taste, a voluminous / rich feeling, and an appropriate bitterness and salty taste were imparted to the aftertaste in a well-balanced manner. As a result, it was confirmed from the panelists' evaluations and comments that the stimulation and sustainability of the salty taste were enhanced and the salty taste was strengthened.
On the other hand, with the addition of tea polyphenols (Comparative Example 1), it was confirmed that the stimulation of the first taste was strengthened and the bitterness and astringency of the aftertaste was combined with the salty taste to emphasize the salty taste. However, it has been evaluated that the bitterness and saltiness cannot be harmonized, only the bitterness is conspicuous, and the balance between the first and the aftertaste is not taken.
In addition, when 5'-IMP or 5'-GMP is added (Comparative Examples 2 and 3), and a mixture thereof (Comparative Example 4) or yeast extract is added (Comparative Example 5), the amount of salt added is reduced to give a feeling of volume and richness. Although it compensates for the decrease in sensation, the salty taste of the first taste is weak, so only the voluminous feeling and richness are conspicuous, and the original purpose of strengthening the salty taste is weak, and there is also an evaluation that it is unsatisfactory.
From the above, by adding tea polyphenol and 5'-IMP and / or 5'-GMP at the same time, the bitterness and saltiness due to the addition of tea polyphenol, which were observed when each was added alone, could not be harmonized and bitter. It solves the problem that only the taste is conspicuous, and improves the lack of saltiness due to the conspicuous volume and richness due to the addition of 5'-IMP and / or 5'-GMP. And increased saltiness was confirmed.

<Test example>
The raw materials shown in Table 2 were blended to prepare 10%, 20%, and 30% reduced salt powders in which the addition amounts of salt and dextrin were adjusted from the blending ratios shown in Table 2 and the seafood flavored cream soup powder. The same nucleic acid tea extract powder as in Example 5 was added to the 30% low-salt soup powder so as to have a drinking concentration of 100 ppm, and the flavors of the low-salt soup and the control were compared. At the time of evaluation, the soup was dissolved in boiling water 15 times the weight of the powder and evaluated.
As a result of the flavor evaluation, it was confirmed that the addition of the nucleic acid tea extract has the effect of compensating for the light taste and unsatisfactoryness due to salt reduction, and the effect of enhancing the flavor of seafood and the aroma of spices. In addition, from the average value of the evaluations of the panelists of 7 men and women, it was evaluated that the flavor equivalent to the 9% salt-reduced soup was felt by adding 100 ppm of the nucleic acid tea extract powder to the 30% salt-reduced soup.

Among the taste improving agents of the present invention, an example of producing a nucleic acid tea extract obtained by enzymatically treating a tea leaf extract is shown below.
<Manufacturing example 1>
20 g of commercially available instant powdered green tea (produced in Kenya) was dissolved in 180 g of ultrapure water to prepare a 10 wt% solution. This solution was adjusted to pH 5.5 with a 1% sodium hydrogen carbonate solution, followed by heat retention at 60 ° C., and 2% by weight of 5'-phosphodiesterase (nuclease "Amano" G: Amano Enzyme Co., Ltd.) with respect to the tea solid component. ) Was added, and the reaction was started. After the reaction for 1 hour, the temperature of the reaction solution was kept at 47 ° C., and 1% by weight of 5'-adenosine deaminase (deaminase: manufactured by Amano Enzyme Co., Ltd.) was added to the tea solid component to carry out the reaction. It started. After the reaction for 1 hour, the reaction solution was sterilized by heating (110 ° C., 30 seconds) and spray-dried to produce a nucleic acid tea extract powder. The tea polyphenol content in the nucleic acid tea extract powder and the total content of 5'-IMP and 5'-GMP are 38.8% of tea polyphenol, and the total content of 5'-IMP and 5'-GMP is 0.15% by weight. there were.

<Manufacturing example 2>
40 g of commercially available instant powdered black tea (produced in India) was dissolved in 160 g of ultrapure water to prepare a 20 wt% solution. This solution was adjusted to pH 5.5 with a 1% sodium hydrogen carbonate solution, followed by heat retention at 60 ° C., and 2% by weight of 5'-phosphodiesterase (nuclease "Amano" G: Amano Enzyme Co., Ltd.) with respect to the tea solid component. ) Was added, and the reaction was started. After the reaction for 1 hour, the temperature of the reaction solution was kept at 47 ° C., and 1% by weight of 5'-adenosine deaminase (deaminase: manufactured by Amano Enzyme Co., Ltd.) was added to the tea solid component to carry out the reaction. It started. After the reaction for 1 hour, the reaction solution was sterilized by heating (110 ° C., 30 seconds) and spray-dried to produce a nucleic acid tea extract powder. The tea polyphenol content in the nucleic acid tea extract powder and the total content of 5'-IMP and 5'-GMP are 17.1% by weight of tea polyphenol content, 5'-IMP and 5'-GMP: 0.10 weight in total. %Met.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide excellent taste improvement, make up for the lack of saltiness of foods and drinks for the purpose of reducing salt, and further provide low-salt foods and drinks having an excellent balance of taste. can.

Claims (7)

A method for enhancing saltiness, which comprises adding the following (A), (B) and / or (C) to a low-salt food or drink.
(A) Tea polyphenol (B) Inosin-5'-monophosphate (5'-IMP)
(C) Guanosine-5'-monophosphate (5'-GMP) The following (A), (B) and / or (C), a salt taste enhancer for low-salt foods and drinks.
(A) Tea polyphenol 0.02 to 1000 ppm
(B) Inosin-5'-monophosphate (5'-IMP)
(C) Guanosine-5'-monophosphate (5'-GMP)
The total amount of (B) and (C) is 0.0002 to 8 ppm. A salt taste enhancer for low-salt foods and drinks, which comprises the following (A), (B) and / or (C) with respect to 100 parts by weight of salt contained in the food and drink.
(A) Tea polyphenols 5 to 25,000 ppm
(B) Inosin-5'-monophosphate (5'-IMP) 0.05-200 ppm
(C) Guanosine-5'-monophosphate (5'-GMP) 0.05-200 ppm In the saltiness enhancer according to claim 2 or 3, the contents of the following (A), (B) and / or (C) are
(A) Tea polyphenols 5-40% by weight,
(B) Inosin-5'-monophosphate (5'-IMP)
(C) Contains guanosine-5'-monophosphate (5'-GMP) and the total content of (B) and (C) is 0.1 to 2.0% by weight.
A saltiness enhancer characterized by being. Salty taste enhancer, wherein the salty taste enhancer is obtained tea as a raw material according to any one of claims 2-4. A low-salt food or drink containing the saltiness enhancer according to any one of claims 2 to 5. The low-salt food or drink according to claim 6, wherein the instant soup is in the form of powder or liquid.