JP7010738B2 - Saltiness enhancer and saltiness enhancer method - Google Patents

Description

The present invention relates to a salty taste enhancing agent and a salting taste enhancing method possessed by sodium chloride.

In recent years, there has been a strong demand to control the intake of salt (sodium content) for the purpose of preventing hypertension and complications caused by hypertension. However, if the amount of salt is reduced, the food becomes dull. Therefore, a so-called alternative salt that exhibits salty taste instead of salt and a salty taste enhancer that enhances salty taste are required.
Potassium chloride is most commonly used as an alternative salt. However, potassium chloride has a peculiar astringent taste and bitterness other than salty taste, and cannot be said to be a sufficient material as a substitute for salt.

Therefore, it is conceivable to mask the bitter taste of potassium chloride or enhance the salty taste of sodium chloride to bring it closer to the taste of salt.
For example, Patent Document 1 is mentioned as a prior art related to masking the bitterness of potassium chloride. However, the application presupposes the use of calcium chloride, and there is room for consideration of a method for enhancing the natural salty taste derived from sodium chloride, which does not presuppose the use of calcium chloride.

Japanese Patent Application Laid-Open No. 2008-289426

Therefore, an object of the present invention is to develop a new method different from the conventional method for enhancing the natural salty taste derived from sodium chloride.

The present inventors have tested various materials in terms of enhancing the salty taste, and found that the salty taste of sodium chloride is felt more strongly in the state containing isopropanol, which is a kind of alcohol, and completed the present invention. It was.
That is, the first invention of the present application is
"A salt enhancer containing isopropanol."

Next, a synergistic effect can be expected by containing a spice extract in addition to isopropanol.
That is, the second invention of the present application is
"A salt enhancer containing isopropanol and a spice extract."

Further, in the saltiness enhancer according to claim 1 or 2, it is preferable to contain 2,6-dimethoxy-4-methylphenol as a fragrance.
That is, the third invention of the present application is
"Furthermore, the saltiness enhancer according to claim 1 or 2, which contains 2,6-dimethoxy-4-methylphenol."

Next, the present inventors also intend a salt composition containing sodium chloride and isopropanol.
That is, the fourth invention of the present application is
"A salt composition containing sodium chloride and isopropanol."

Next, the inventors also intend a salt composition containing a spice extract in addition to sodium chloride and isopropanol.
That is, the fifth invention of the present application is
"A salt composition containing sodium chloride, isopropanol and a spice extract."

Further, in the salt composition according to claim 4 or 5, it is preferable to contain 2,6-dimethoxy-4-methylphenol as a fragrance.
That is, the sixth invention of the present application is
"Furthermore, the salt composition according to claim 4 or 5, which contains 2,6-dimethoxy-4-methylphenol."

Next, the present invention can also be effective in a method in which sodium chloride and isopropanol coexist.
That is, the seventh invention of the present application is
"A method for enhancing saltiness in which sodium chloride, isopropanol and a spice extract coexist."

Furthermore, the present invention can also be effective in a method in which a spice extract coexists in addition to sodium chloride and isopropanol.
That is, the eighth invention of the present application is
"A method for enhancing saltiness in which sodium chloride, isopropanol and a spice extract coexist.",
Is.

Further, in the salty taste enhancing method according to claim 7, it is preferable to coexist with 2,6-dimethoxy-4-methylphenol as a fragrance.
That is, the ninth invention of the present application is
"Furthermore, the salty taste enhancing method according to claim 7 or 8, wherein 2,6-dimethoxy-4-methylphenol coexists."

By utilizing the present invention, the salty taste of sodium chloride can be enhanced.

Hereinafter, embodiments of the present invention will be described. However, it goes without saying that the present invention is not limited to these embodiments.

─ Target food ─
The food product of the present invention is a food product having a liquid form in general. Specifically, it is possible to target all forms of liquid foods such as processed foods, soups, and beverages.
In particular, it can be suitably used in processed foods such as instant noodles and ready-to-serve soup. Furthermore, it can also be used in sauces, seasonings and the like.

─ Salt enhancer ─
The salty taste enhancer referred to in the present invention refers to a substance that does not exhibit salty taste by itself but has an effect of enhancing the salty taste of sodium chloride (salt) that is present at the same time. Further, the salty taste enhancing method referred to in the present invention means a method for enhancing the salty taste of sodium chloride existing at the same time. The present invention is characterized by containing isopropanol.

Examples of the form of the salty taste enhancer of the present invention include a form attached to the above-mentioned target food. Specifically, when the target food is instant noodles, a concentrated powder or liquid soup is usually attached, but it is assumed that the concentrated soup (liquid) contains isopropanol and salt.

In addition, salt can be contained in powdered soup or instant noodle mass, and powdered and liquid soup can be mixed and dissolved at the time of eating to make the isopropanol and salt dissolved in a coexisting state. It is possible.
Next, when a spice extract is used in addition to isopropanol, if the spice extract is a powder, it can be contained in a powdered soup. In the case of a liquid, it can be contained in a liquid soup.

─ Salt composition ─
In the present invention, it is also possible to prepare a salt composition containing salt in addition to isopropanol. Specifically, like the liquid soup attached to instant noodles, a form in which isopropanol and salt are contained in the concentrated liquid soup to be added after pouring hot water at the time of eating is conceivable. Be done.

By preparing a salt composition containing salt and isopropanol, the salt composition can be used in the production and cooking of processed foods, so that the salt and isopropanol can be closely present in the processed foods and dishes after production. can.
By preparing a salt composition containing such salt and isopropanol in advance and using the salt composition, it is possible to reasonably realize a state in which both of them coexist at the time of eating. Such a concentrated liquid soup is given as an example of the salt composition referred to in the present invention. Further, it is preferable that the food composition also contains a spice extract.

─ Isopropanol ─
The saltiness enhancer of the present invention is characterized by containing isopropanol. Isopropanol is a type of alcohol and is also an alcohol with a branched structure. It is also a liquid substance at room temperature. The chemical structure is shown below.

─ Spice extract ─
The saltiness enhancer of the present invention is essential to contain the above-mentioned isopropanol, but preferably contains a spice extract. Here, the spice extract usually refers to a component extracted by extracting a spice with a solvent such as ethanol, acetone or hexane for several hours to a plurality of days.
The spice extract can be a liquid type, or can be powdered by a method such as spray drying after extraction.
As the spice extract used in the present invention, both powder and liquid types can be used. In the present invention, it is sufficient that salt, isopropanol and the spice extract coexist at the time of eating.
Specific examples of spices include various examples such as pepper, chili pepper, ginger, garlic, coriander, and Japanese pepper, and pepper extract and chili pepper extract are particularly preferable examples.

─ Cooking oil contained in salt enhancer or salt composition ─
Although it is essential that the salty taste enhancer or the salt composition of the present invention contains the above-mentioned isopropanol, it is preferable to use edible oil as a retainer (solvent) for the isopropanol. The concentration of isopropanol can be adjusted by cooking oil. Further, when the spice extract is used, it can also be used as a solvent for the spice extract.
As the edible oil, various vegetable oils and animal oils can be used. Specifically, examples of vegetable oil include palm oil, corn oil, white squeezed oil, soybean oil, olive oil and the like, and examples of animal oil include lard and head. Any edible oil can be used in the present invention.

─ Fragrance ─
In the present invention, various fragrances may coexist. In particular, from the viewpoint of enhancing saltiness, it is preferable to use 2,6-dimethoxy-4-methylphenol (CAS: 6638-05-7) (2,6-dimethoxy-4-methylphenol) contained in the smoke odor.

─ Other contained substances ─
In addition, the salty taste enhancer or the salt composition of the present invention may contain an inorganic salt or an organic acid. For example, examples of the inorganic salt include magnesium sulfate and the like. Examples of the organic acid include ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid and the like.
In the present invention, potassium chloride may be contained as an inorganic salt having a salt-reducing effect. When used in combination with the salty effect of potassium chloride, the amount of salt used can be further reduced and contribute to salt reduction.
Further, since processed foods are composed of a plurality of materials, it goes without saying that potassium chloride brought in from food materials and the like may exist.

─ Salt taste enhancement method ─
The present invention also intends a salty taste enhancing method using isopropanol. The method for enhancing saltiness of the present invention is a method for exerting the effect of enhancing saltiness by coexisting isopropanol and sodium chloride in food.
The method for coexisting sodium chloride and isopropanol is not particularly limited, and it is sufficient that both sodium chloride and isopropanol coexist when actually eating. Therefore, sodium chloride and isopropanol are contained in separate food components, and it is of course possible that both are mixed at the time of eating and coexist when they are eaten at the same time.
In the present invention, it is preferable that the spice extract coexists. The specific method of use is not particularly limited, and each food may be configured so that each ingredient coexists at the time of eating. That is, it is preferable that it is dissolved in a liquid and that sodium chloride, isopropanol, and a spice extract coexist.

─ Concentration of isopropanol in food and drink when eating ─
The concentration of isopropanol in the food and drink at the time of final eating is preferably 0.1 to 1000 ppm. Further, it is more preferably 1 ppm to 100 ppm.

─ Concentration of spice extract in food and drink when eating ─
The concentration of the spice extract in the food and drink at the time of final eating is preferably 0.1 to 1000 ppm. Further, it is more preferably 1 ppm to 100 ppm.

─ Concentration of isopropanol and spices in food and drink when eating ─
When the spice extract is further used in the presence of the above isopropanol, the ratio of isopropanol: spice extract is preferably about 100: 1 to 1:10 at the time of eating. Further, it is preferably about 10: 1 to 1: 1.

─ Abundance ratio or content ratio of isopropanol and sodium chloride─
Regarding the abundance ratio (content ratio) of isopropanol and sodium chloride of the present invention, when the concentration of sodium chloride is 100% by weight at the time of eating, isopropanol is present at a ratio of 0.001% by weight to 20% by weight. Is preferable. Further, it is preferably present in a proportion of 0.01% by weight to 2% by weight.

Hereinafter, examples of the present invention will be described. The present invention is not limited to the following examples.

<Test Example 1> Confirmation of salt taste enhancing effect of various alcohols It was confirmed whether various alcohols have a salt taste enhancing effect. The following chicken-based soup was used as a soup for evaluation of the saltiness enhancing effect. Specifically, two types of formulations of the control and low-salt soup (chicken soup for evaluation) in Table 1 were prepared, and the mixture of ethanol and palm oil in each test group shown in Table 2 was added to the low-salt soup in Table 1. The addition amounts shown in Table 2 were added to the formulation of (chicken soup for evaluation), and the effect of enhancing the saltiness was sensorially evaluated based on the saltiness of the control.

In the sensory evaluation, five skilled soup development personnel provided the sensory evaluation. Furthermore, in the sensory evaluation, the degree of enhancement of saltiness with respect to the control was evaluated in each test group.
The effect of the salty taste enhancing effect was confirmed in 11 stages from 10 to 0, with the case equivalent to the salty taste of the control as evaluation 10 (0: salty taste enhancing effect small (none) ⇔ 5: salty taste enhancing effect medium ⇔ 10: Great effect of enhancing saltiness). The evaluation results are shown in the bottom column of Table 2.

─ Result ─
As shown in Table 2, it was possible to find a salty taste enhancing effect in isopropanol. On the other hand, the saltiness-enhancing effect of ordinary linear propanol was not as high as that of isopropanol.

<Test Example 2> Concentration range having a salt-reducing effect of isopropanol Regarding the salt-reducing effect of isopropanol found in Test Example 1, it is investigated to what extent the isopropanol should be present to exert the salt-reducing effect. rice field. Regarding the test method, a mixture of ethanol and palm oil from each test group shown in Table 3 was added to the low-salt soup (evaluation soup) shown in Table 1, and the salty taste was based on the salty taste of the control in Table 1. The enhancing effect of ethanol was sensory-evaluated.
Other conditions are the same as those shown in Test Example 1. The evaluation results of the salty taste enhancing effect are shown in the bottom column of Table 3.

It was found that the salt-reducing effect of isopropanol is preferably 0.1 ppm to 1000 ppm with respect to the target food (soup). It was also found that it was more preferably in the range of 1 ppm to 100 ppm. When the concentration of isopropanol was around 1000 ppm or more, the flavor of isopropanol itself tended to be too strong.

<Test Example 3> Isopropanol and spices enhance saltiness effect It was investigated whether the combination of the saltiness enhancing effect of isopropanol and the spice extract enhances the saltiness enhancing effect. Regarding the test method, the mixture of each test group shown in Table 4 was added to the low-salt soup (evaluation soup) shown in Table 1, and the effect of enhancing the salty taste was sensory based on the salty taste of the control in Table 1. evaluated.
As the spice extract used, the pepper extract was treated with a solvent (acetone, hexane, ethyl acetate). As the chili pepper extract, a solvent-extracted one (acetone, hexane, methanol) was used.
Other conditions are the same as those shown in Test Example 1. The evaluation results of the salty taste enhancing effect are shown in the bottom column of Table 4.

It was found that the spice extract (pepper extract and chili extract) has a synergistic effect of enhancing the saltiness with isopropanol.

<Test Example 4> Concentration range of spice extract in saltiness enhancing effect by isopropanol and spice In the case of the combination of the saltiness enhancing effect of isopropanol and the spice extract, the concentration range of the spice extract was investigated. Regarding the test method, the mixture of each test group shown in Table 5 was added to the low-salt soup (evaluation soup) shown in Table 1, and the effect of enhancing the salty taste was sensory based on the salty taste of the control in Table 1. evaluated.
Other conditions are the same as those shown in Test Example 1. The evaluation results of the salty taste enhancing effect are shown in the bottom column of Table 5.

胡椒抽出物による減塩の相乗効果は、対象食品（スープ）に対して0.01ppm～100ppmが好ましいことが判明した。また、より好ましくは、0.1ppm～10ppmの範囲である。尚、香辛料の濃度が100ppm付近以上から香辛料（胡椒）自身の風味が強くなりすぎる傾向が見られた。

It was found that the synergistic effect of salt reduction by the pepper extract is preferably 0.01 ppm to 100 ppm with respect to the target food (soup). Further, it is more preferably in the range of 0.1 ppm to 10 ppm. When the concentration of the spice was around 100 ppm or more, the flavor of the spice (pepper) itself tended to become too strong.

<Test Example 5> Synergistic effect of isopropanol, spice and smoke odor (fragrance) In addition to the combination of isopropanol and spice extract, 2,6-dimethoxy-4-methylphenol (smoke odor), which is a fragrance component, is added to give a salty taste. It was investigated whether the enhancing effect was enhanced.
Regarding the test method, the mixture of each test group shown in Table 6 was added to the low-salt soup (evaluation soup) shown in Table 1, and the effect of enhancing the salty taste was sensory based on the salty taste of the control in Table 1. evaluated. Other conditions are the same as those shown in Test Example 3. The evaluation results of the salty taste enhancing effect are shown in the bottom column of Table 6.

It was found that the saltiness enhancing effect was enhanced by adding 2,6-dimethoxy-4-methylphenol (smoke odor), which is a fragrance component, in addition to the combination of isopropanol and spice extract.
It was also found that the combination of isopropanol and 2,6-dimethoxy-4-methylphenol alone exerted a salty taste enhancing effect.

<Test Example 6> Salt-enhancing effect other than chicken soup Test examples 1 to 5 show the results of using chicken soup, but isopropanol and the like also have a salt-enhancing effect on pork soup, beef soup, and soup soup other than chicken. I tested if I could see it.
Instead of the chicken soup shown in Table 1, for each low-salt soup (evaluation soup) of pork (pork soup), beef (beef soup), and soup (soy sauce soup) shown in Tables 7 to 9. Each mixture containing isopropanol, spice and palm oil shown in each test group in Table 10 was added and evaluated by the same method as in Test Example 1.
The evaluation results are shown in the bottom column of Table 10.

It was possible to confirm the saltiness enhancing effect on each of the pork, beef, and soy sauce soups as in the case of chicken soup.

Claims (9)

A saltiness enhancer containing isopropanol as an active ingredient . A saltiness enhancer containing a spice extract and isopropanol as an active ingredient . The saltiness enhancer according to claim 1 or 2, further comprising 2,6-dimethoxy-4-methylphenol. A salt composition containing a salty taste enhancer containing sodium chloride and isopropanol as an active ingredient. A salt composition containing a salty taste enhancer containing sodium chloride, a spice extract, and isopropanol as an active ingredient. The salt composition according to claim 4 or 5, further comprising 2,6-dimethoxy-4-methylphenol. A method for enhancing saltiness in which sodium chloride and isopropanol coexist during eating, and a method for enhancing saltiness in which isopropanol is contained in food and drink so as to have a concentration of 0.1 ppm or more at the time of eating. A method for enhancing saltiness in which sodium chloride, isopropanol and a spice extract coexist at the time of eating, and a method for enhancing saltiness in which isopropanol is contained in food and drink at the time of eating so as to have a concentration of 0.1 ppm or more. The salty taste enhancing method according to claim 7 or 8, wherein 2,6-dimethoxy-4-methylphenol coexists.