JP7350513B2 - Food and drink composition containing salty taste component, salty taste enhancer, method for enhancing salty taste - Google Patents
Food and drink composition containing salty taste component, salty taste enhancer, method for enhancing salty taste Download PDFInfo
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本発明は、塩味成分含有飲食組成物、塩味増強剤、塩味を増強する方法に関する。 The present invention relates to a salty taste ingredient-containing food and beverage composition, a salty taste enhancer, and a method for enhancing salty taste.
塩味は食品の嗜好性を向上させる上で欠かせない呈味の一つであるが、食塩の主成分である塩化ナトリウムの過剰摂取は、高血圧等の生活習慣病につながるとされ、また、近年の健康志向からその摂取量を控えたいという需要が高まっている。しかし、単に食塩の使用量を削減した場合には、美味しさが損なわれ食品としての価値が低下してしまう。減塩と美味しさの両立は食品業界における課題の一つであり、課題解決のため、種々検討がなされてきた。例えば、塩味を増強させることにより、減塩と美味しさを両立することができる。 Saltiness is an essential taste for improving the palatability of foods, but excessive intake of sodium chloride, the main component of table salt, is said to lead to lifestyle-related diseases such as high blood pressure, and in recent years There is a growing demand for people to reduce their intake due to health-consciousness. However, if the amount of salt used is simply reduced, the taste will be impaired and the value as a food will be reduced. Balancing salt reduction and taste is one of the challenges in the food industry, and various studies have been conducted to solve the problem. For example, by increasing the salty taste, it is possible to achieve both low salt content and good taste.
飲食組成物の塩味を増強させ呈味を改善する方法としては、例えば、塩化カリウム及び魚介類エキス等の蛋白加水分解物を用いる技術(特許文献１)、塩化カリウム、食酢及び柑橘果汁を用いる技術(特許文献２)、塩化カリウム及びイソロイシン、メチオニン等のアミノ酸を用いる技術や(特許文献３)、塩化カリウム、フィチン酸、アルギニン及びカルボン酸等を用いる技術（特許文献４）が開示されている。なお、塩化カリウムは、塩味を有する食塩代替素材である。 Examples of methods for enhancing the salty taste of food and beverage compositions and improving the taste include techniques using potassium chloride and protein hydrolysates such as seafood extracts (Patent Document 1), and techniques using potassium chloride, vinegar, and citrus juice. (Patent Document 2), a technique using potassium chloride and amino acids such as isoleucine and methionine (Patent Document 3), and a technique using potassium chloride, phytic acid, arginine, carboxylic acid, etc. (Patent Document 4) are disclosed. Note that potassium chloride is a salt substitute material that has a salty taste.
しかしながら、特許文献１の技術では、天然物を原料とするため力価のバラつきが考えられ、また原料由来の独特な風味により食品の味を損なう恐れがある。また、特許文献２で用いられる食酢は、塩味を増強するものの刺激臭を有するため、用途が限られる。さらに、特許文献３や４で用いられる、イソロイシンやアルギニンなどのアミノ酸は苦味を有するため、添加量によっては嗜好性が低下する恐れがある。また特許文献４で用いられるクエン酸、乳酸等のカルボン酸は塩味を強く感じさせる効果はあるものの、刺激のある味質のため飲食物の呈味を損ねる恐れがある。また、特許文献１～４の技術では、塩化カリウムに由来するエグ味や苦み等の不快味により呈味が損なわれる。
したがって、塩味を増強することができるその他の技術が望まれる。
However, in the technique of Patent Document 1, since natural products are used as raw materials, there may be variations in titer, and the taste of the food may be impaired due to the unique flavor derived from the raw materials. Further, although the vinegar used in Patent Document 2 has a pungent odor although it enhances the salty taste, its uses are limited. Furthermore, since amino acids such as isoleucine and arginine used in Patent Documents 3 and 4 have a bitter taste, palatability may be reduced depending on the amount added. Furthermore, although the carboxylic acids used in Patent Document 4, such as citric acid and lactic acid, have the effect of giving a strong salty taste, their irritating taste may impair the taste of food and drink. Furthermore, in the techniques of Patent Documents 1 to 4, the taste is impaired by unpleasant tastes such as harshness and bitterness derived from potassium chloride.
Therefore, other techniques that can enhance salty taste are desired.
本発明は、以上の実情に鑑みてなされたものであり、塩味が増強された塩味成分含有飲食組成物、塩味増強剤及び塩味を増強する方法を提供することを目的とする。 The present invention has been made in view of the above circumstances, and aims to provide a food and drink composition containing a salty component with enhanced salty taste, a salty taste enhancer, and a method for enhancing salty taste.
本発明者らは食塩及び食塩代替素材からなる群から選択される少なくとも一種からなる塩味成分を含む塩味成分含有飲食組成物に対し、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類やそのラクトンを添加することで、塩味を強く感じさせることができることを見出し、本発明に至った。本発明は、より具体的には、以下のようなものを提供する。 The present inventors have developed a salty component-containing food and beverage composition containing at least one salty component selected from the group consisting of common salt and a salt substitute material, on the reducing end side of a starch decomposition product or transfer reaction product with a degree of polymerization of 2 or more. It has been discovered that a strong salty taste can be imparted by adding a sugar carboxylic acid with an oxidized aldehyde group, salts thereof, or lactones thereof, and the present invention has been achieved based on this discovery. More specifically, the present invention provides the following.
（１） 食塩及び食塩代替素材からなる群から選択される少なくとも一種からなる塩味成分を含む、塩味成分含有飲食組成物であって、
重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分を含む、塩味成分含有飲食組成物。
(1) A salty component-containing food and beverage composition comprising at least one salty component selected from the group consisting of common salt and salt substitute materials,
A salty flavor containing at least one sugar carboxylic acid component selected from the group consisting of sugar carboxylic acids, salts thereof, and lactones thereof, in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product with a degree of polymerization of 2 or more is oxidized. Food and beverage compositions containing ingredients.
（２） 組成物１００ｇ中の食塩相当量（Ｂ）に対する、組成物１００ｇ中の前記糖カルボン酸成分の量（Ａ）の比（Ａ／Ｂ）が、質量基準で、０．００５～３０である、上記（１）に記載の塩味成分含有飲食組成物。 (2) The ratio (A/B) of the amount (A) of the sugar carboxylic acid component in 100 g of the composition to the amount (B) equivalent to common salt in 100 g of the composition is 0.005 to 30 on a mass basis. A certain salty component-containing food and drink composition according to (1) above.
（３） 組成物１００ｇ中の塩化カリウム相当量（Ｃ）に対する、組成物１００ｇ中の前記糖カルボン酸成分の量（Ａ）の比（Ａ／Ｃ）が、質量基準で、０．０１～１００である、上記（１）又は（２）に記載の塩味成分含有飲食組成物。 (3) The ratio (A/C) of the amount (A) of the sugar carboxylic acid component in 100 g of the composition to the equivalent amount of potassium chloride (C) in 100 g of the composition is 0.01 to 100 on a mass basis. The salty ingredient-containing food and drink composition according to (1) or (2) above.
（４） 前記糖カルボン酸が、マルトビオン酸、イソマルトビオン酸、マルトトリオン酸、イソマルトトリオン酸、マルトテトラオン酸、マルトヘキサオン酸、及びセロビオン酸からなる群から選択される少なくとも一種である、上記（１）～（３）のいずれか１つに記載の塩味成分含有飲食組成物。 (4) The sugar carboxylic acid is at least one selected from the group consisting of maltobionic acid, isomaltobionic acid, maltotrionic acid, isomaltotrionic acid, maltotetraonic acid, maltohexaonic acid, and cellobionic acid. , the salty ingredient-containing food and drink composition according to any one of (1) to (3) above.
（５） 前記糖カルボン酸が、マルトオリゴ糖酸化物、分岐オリゴ糖酸化物、水飴酸化物、粉飴酸化物又はデキストリン酸化物の形態である、上記（１）～（４）のいずれか１項に記載の塩味成分含有飲食組成物。 (5) Any one of (1) to (4) above, wherein the sugar carboxylic acid is in the form of a maltooligosaccharide oxide, a branched oligosaccharide oxide, a starch syrup oxide, a powdered candy oxide, or a dextrin oxide. The salty ingredient-containing food and drink composition described in .
（６） 飲食組成物に含まれる食塩及び食塩代替素材からなる群から選択される少なくとも一種からなる塩味成分の塩味を増強する、塩味増強剤であって、
重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分からなる、塩味増強剤。
(6) A salty taste enhancer that enhances the salty taste of a salty component consisting of at least one selected from the group consisting of table salt and salt substitute materials contained in a food and drink composition,
Salty taste consisting of at least one sugar carboxylic acid component selected from the group consisting of sugar carboxylic acids, salts thereof, and lactones thereof, in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product with a degree of polymerization of 2 or more is oxidized. Enhancer.
（７） 食塩及び食塩代替素材からなる群から選択される少なくとも一種からなる塩味成分を含む塩味成分含有飲食組成物の、塩味を増強する方法であって、
重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分を塩味成分含有飲食組成物に配合する工程を有する、方法。
(7) A method for enhancing the salty taste of a salty component-containing food or beverage composition containing at least one salty component selected from the group consisting of table salt and salt substitute materials, comprising:
Contains a salty taste component containing at least one sugar carboxylic acid component selected from the group consisting of sugar carboxylic acids with oxidized aldehyde groups on the reducing end side of starch decomposition products or transfer reaction products with a degree of polymerization of 2 or more, salts thereof, and lactones thereof. A method comprising the step of blending into a food/drink composition.
本発明によれば、塩味が増強された塩味成分含有飲食組成物、塩味増強剤及び塩味を増強する方法を提供することができる。 According to the present invention, it is possible to provide a salty taste ingredient-containing food and beverage composition with enhanced salty taste, a salty taste enhancer, and a method for enhancing salty taste.
以下、本発明の具体的な実施形態について詳細に説明するが、本発明は以下の実施形態に何ら限定されるものではなく、本発明の目的の範囲内において、適宜変更を加えて実施することができる。なお、説明が重複する箇所については、適宜説明を省略する場合があるが、発明の要旨を限定するものではない。 Hereinafter, specific embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments, and may be implemented with appropriate changes within the scope of the purpose of the present invention. I can do it. Note that the description may be omitted as appropriate for parts where the description overlaps, but this does not limit the gist of the invention.
＜塩味成分含有飲食組成物＞
本発明の塩味成分含有飲食組成物は、食塩及び食塩代替素材からなる群から選択される少なくとも一種を含む。そして、本発明の塩味成分含有飲食組成物は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分を含む。なお、本明細書において、「ｗｔ（％）」は、全体に対する対象成分の含有量（質量）の百分率を意味する。
<Food and drink composition containing salty component>
The salty component-containing food and drink composition of the present invention contains at least one member selected from the group consisting of common salt and salt substitute materials. The salty component-containing food and drink composition of the present invention is selected from the group consisting of sugar carboxylic acids in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a degree of polymerization of 2 or more is oxidized, salts thereof, and lactones thereof. contains at least one sugar carboxylic acid component. In addition, in this specification, "wt (%)" means the percentage of content (mass) of a target component with respect to the whole.
本発明の塩味成分含有飲食組成物は、塩味成分を含む飲食用の組成物であり、その形状は特に限定されず、例えば、固体状(ゼリー等の半固体状態の物も含む)、ペースト状、液状のいずれでもよい。 The salty ingredient-containing food and beverage composition of the present invention is a composition for eating and drinking that contains a salty ingredient, and its shape is not particularly limited, such as solid (including semi-solids such as jelly), paste, etc. , liquid may be used.
塩味成分含有飲食組成物としては、醤油、ソース、ドレッシング、味噌、マヨネーズ、タルタルソース、ケチャップ、デミグラスソース、パスタソース等の調味料類、中華スープ、コンソメスープ、スープカレー、味噌汁、コーンスープ、ポタージュ、ラーメンスープ、鍋スープ等のスープ類、ハンバーグ、ソーセージ、ハム等の畜肉加工品、チーズ、ホワイトソース等の乳加工食品、煮魚、塩辛、魚肉ソーセージ、かまぼこ、缶詰等の水産加工品、卵焼き、だし巻卵、煮卵、厚焼き玉子等、オムレツ、スクランブルエッグ等の卵加工品、漬物、キムチ、ピクルス等の漬物類、酢豚、タンドリーチキン、佃煮、肉じゃが、揚げ物等の惣菜類、アイス、ゼリー等の冷菓類、クッキー、スナック、キャンディー、キャラメル、グミ、ラムネ、焼き菓子、生菓子などの菓子類、清涼飲料、炭酸飲料、高甘味度甘味料入り乳飲料、混合飲料、アルコール飲料、スポーツドリンク、栄養ドリンク、機能性飲料等の飲料類等が挙げられる。 Food and beverage compositions containing salty ingredients include soy sauce, sauces, dressings, miso, mayonnaise, tartar sauce, ketchup, demi-glace sauce, pasta sauce and other seasonings, Chinese soup, consommé soup, soup curry, miso soup, corn soup, potage, Soups such as ramen soup and hotpot soup, processed meat products such as hamburgers, sausages, and hams, processed dairy products such as cheese and white sauce, processed seafood products such as boiled fish, salted fish, fish sausages, kamaboko, and canned goods, fried eggs, Processed eggs such as dashimaki eggs, boiled eggs, thick-yaki eggs, omelets, scrambled eggs, pickled vegetables such as pickles, kimchi, pickles, sweet and sour pork, tandoori chicken, tsukudani, meat and potatoes, fried foods and other side dishes, ice cream, jelly Frozen desserts such as cookies, snacks, candies, caramels, gummies, ramune, baked goods, confectionery such as fresh sweets, soft drinks, carbonated drinks, milk drinks with high intensity sweeteners, mixed drinks, alcoholic drinks, sports drinks, Examples include beverages such as energy drinks and functional drinks.
本発明の塩味成分含有飲食組成物が含む塩味成分は、食塩及び食塩代替素材からなる群から選択される少なくとも一種である。食塩代替素材は、塩味を有する素材であり、例えば、塩化カリウム（ＫＣｌ）や、酵母エキスが挙げられる。
飲食組成物は食塩を含むことにより美味しくなるが、食塩の過剰摂取により高血圧等の生活習慣病の問題が生じる。しかしながら、本発明においては、塩味成分の塩味が増強されるため、食塩の含有量を低減し、且つ、美味しい、すなわち呈味に優れた塩味成分含有飲食組成物となる。
また、塩化カリウム等の食塩代替素材を用いることにより食塩の含有量を低減することができるが、塩化カリウムはエグ味や金属味等の不快味を有するため呈味が損なわれる。しかしながら、本発明においては、塩化カリウムに由来するエグ味や苦み等の不快味を抑制することができるため、食塩の含有量を低減しつつ美味しく呈味に優れた塩味成分含有飲食組成物となる。
The salty component contained in the salty component-containing food and beverage composition of the present invention is at least one selected from the group consisting of common salt and salt substitute materials. The salt substitute material is a material that has a salty taste, and includes, for example, potassium chloride (KCl) and yeast extract.
Although food and drink compositions become more delicious when they contain salt, excessive intake of salt causes problems of lifestyle-related diseases such as high blood pressure. However, in the present invention, since the salty taste of the salty component is enhanced, the salt content is reduced and the food and beverage composition containing the salty component is delicious, that is, has excellent taste.
Further, the content of salt can be reduced by using a salt substitute material such as potassium chloride, but the taste is impaired because potassium chloride has an unpleasant taste such as an acrid taste or a metallic taste. However, in the present invention, unpleasant tastes such as acrid taste and bitterness derived from potassium chloride can be suppressed, resulting in a salty component-containing food and drink composition that is delicious and excellent in taste while reducing the salt content. .
本発明の塩味成分含有飲食組成物が含む糖カルボン酸成分は、重合度２以上の澱粉分解物又は転移反応の還元末端側のアルデヒド基が酸化された糖カルボン酸（以下単に「糖カルボン酸」とも記載する）、その塩類及びそのラクトンからなる群から選択される少なくとも一種である。
糖カルボン酸は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化されたものであれば、特に限定されない。澱粉分解物又は転移反応物の重合度は、例えば、２～１００等であってもよい。糖カルボン酸としては、マルトビオン酸、イソマルトビオン酸、マルトトリオン酸、イソマルトトリオン酸、マルトテトラオン酸、マルトヘキサオン酸、セロビオン酸、パノース酸化物等が挙げられる。これらのうち、塩味を増強する効果や塩化カリウムに由来するエグ味や苦み等の不快味を抑制する効果が高い点で、マルトビオン酸、マルトトリオン酸が好ましく、マルトビオン酸がより好ましい。
また、糖カルボン酸成分は、上記糖カルボン酸（すなわち遊離の酸）であってもよいが、糖カルボン酸の塩類や、糖カルボン酸のラクトンであってもよい。
糖カルボン酸の塩類としては、上記糖カルボン酸の塩、具体的には、上記糖カルボン酸の、ナトリウム塩、カリウム塩、カルシウム塩や、マグネシウム塩等が挙げられる。
糖カルボン酸のラクトンとしては、上記糖カルボン酸に脱水操作を施して得られるラクトンが挙げられる。
糖カルボン酸の塩類や、糖カルボン酸のラクトンは、水に溶かすと速やかにマルトビオン酸等の糖カルボン酸となる。
これら糖カルボン酸成分は、１種で使用してよく、２種以上を併用してもよい。
また、糖カルボン酸成分は、どのような形態で塩味成分含有飲食組成物に含まれてもよく、マルトオリゴ糖酸化物、分岐オリゴ糖酸化物、水飴酸化物、粉飴酸化物又はデキストリン酸化物の形態で塩味成分含有飲食組成物に含まれてもよい。また、液体（シロップ等）であっても粉末であってもよい。
The sugar carboxylic acid component contained in the salty component-containing food and drink composition of the present invention is a starch decomposition product with a degree of polymerization of 2 or more or a sugar carboxylic acid in which the aldehyde group on the reducing end side of the rearrangement reaction has been oxidized (hereinafter simply referred to as "sugar carboxylic acid"). ), salts thereof, and lactones thereof.
The sugar carboxylic acid is not particularly limited as long as the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a degree of polymerization of 2 or more is oxidized. The degree of polymerization of the starch decomposition product or the transfer reaction product may be, for example, 2 to 100. Examples of sugar carboxylic acids include maltobionic acid, isomaltobionic acid, maltotrionic acid, isomaltotrionic acid, maltotetraonic acid, maltohexaonic acid, cellobionic acid, and panose oxide. Among these, maltobionic acid and maltotrionic acid are preferred, and maltobionic acid is more preferred, since they have a high effect of enhancing salty taste and suppressing unpleasant tastes such as acrid taste and bitterness derived from potassium chloride.
Further, the sugar carboxylic acid component may be the above-mentioned sugar carboxylic acid (ie, free acid), but may also be a sugar carboxylic acid salt or a sugar carboxylic acid lactone.
Examples of the sugar carboxylic acid salts include the above-mentioned sugar carboxylic acid salts, specifically, the sodium salt, potassium salt, calcium salt, magnesium salt, etc. of the above-mentioned sugar carboxylic acid.
Examples of lactones of sugar carboxylic acids include lactones obtained by subjecting the above sugar carboxylic acids to a dehydration operation.
Salts of sugar carboxylic acids and lactones of sugar carboxylic acids quickly turn into sugar carboxylic acids such as maltobionic acid when dissolved in water.
These sugar carboxylic acid components may be used alone or in combination of two or more.
In addition, the sugar carboxylic acid component may be included in the salty component-containing food and beverage composition in any form, such as malto-oligosaccharide oxide, branched oligosaccharide oxide, starch syrup oxide, powdered candy oxide, or dextrin oxide. It may be included in the salty component-containing food and drink composition in the form of a salty component. Moreover, it may be a liquid (syrup etc.) or a powder.
本発明の塩味成分含有飲食組成物は、このような糖カルボン酸成分を含むことにより、食塩や食塩代替素材の塩味を増強することができる。なお、増強された塩味は持続する。
したがって、塩味成分の含有量が低減され、且つ、呈味に優れた塩味成分含有飲食組成物とすることができる。
糖カルボン酸成分は、まろやかな酸味を呈する糖質素材であるが、飲食直後に酸味が発現するクエン酸や酢酸等の有機酸と異なり、酸味が、飲食直後ではなく途中から発現し後味にピークを迎え持続する特徴がある。この味質の違いにより、クエン酸や酢酸等の有機酸とは異なり、糖カルボン酸成分は後味の塩味も引き立たせ、全体的な塩味を強く感じさせることができる。
The salty component-containing food and beverage composition of the present invention can enhance the salty taste of common salt or a salt substitute material by containing such a sugar carboxylic acid component. Note that the enhanced salty taste persists.
Therefore, it is possible to obtain a salty component-containing food and beverage composition with a reduced content of salty components and excellent taste.
Sugar carboxylic acid components are carbohydrate materials that exhibit a mellow sour taste, but unlike organic acids such as citric acid and acetic acid, which develop sourness immediately after eating or drinking, the sourness develops not immediately after eating or drinking, but during the middle of eating and drinking, and peaks in the aftertaste. It has the characteristic of meeting and sustaining. Due to this difference in taste quality, unlike organic acids such as citric acid and acetic acid, the sugar carboxylic acid component can also enhance the salty aftertaste, making the overall salty taste stronger.
また糖カルボン酸成分の持続する味質は、塩化カリウムに由来するエグ味や苦み等の不快味をマスキングすることもできる。そして、塩化カリウムの不快味がマスキングされることにより、塩味をより感じやすくなる、すなわち、より塩味が増強される。したがって、塩化カリウムを含むことにより、食塩をより低減しつつ塩味により美味しく、且つ、塩化カリウムの不快味が低減された塩味成分含有飲食組成物とすることができる。
また、糖カルボン酸成分は、味噌を含む塩味成分含有飲食組成物の味噌のコクを引き立たせることもできる。
Furthermore, the lasting taste of the sugar carboxylic acid component can also mask unpleasant tastes such as harshness and bitterness derived from potassium chloride. By masking the unpleasant taste of potassium chloride, the salty taste becomes more perceivable, that is, the salty taste is further enhanced. Therefore, by including potassium chloride, it is possible to obtain a salty component-containing food and drink composition that has a more delicious salty taste while reducing the amount of common salt, and has reduced unpleasant taste of potassium chloride.
Moreover, the sugar carboxylic acid component can also enhance the richness of miso in a salty component-containing food and drink composition containing miso.
また、糖カルボン酸成分は、食塩や食塩代替素材に由来する不快味以外の味に悪影響を与え難い。したがって、本発明においては、糖カルボン酸成分を含まない従来の塩味成分含有飲食組成物の味の良さを維持しつつ、塩味の増強や、塩化カリウムに由来する不快味の抑制等をすることができる。 Furthermore, the sugar carboxylic acid component is unlikely to have an adverse effect on tastes other than the unpleasant taste derived from common salt or salt substitute materials. Therefore, in the present invention, it is possible to enhance the salty taste, suppress the unpleasant taste derived from potassium chloride, etc. while maintaining the good taste of conventional salty component-containing food and drink compositions that do not contain sugar carboxylic acid components. can.
本発明の塩味成分含有飲食組成物における塩味成分の含有量は特に限定されない。例えば、塩味成分含有飲食組成物における塩化ナトリウムの濃度は、０．０１～２０ｗｔ（％）であり、好ましくは０．１～１０ｗｔ％である。また、例えば、塩味成分含有飲食組成物における塩化カリウムの濃度は、０．１～５ｗｔ（％）である。
また、本発明の塩味成分含有飲食組成物における糖カルボン酸成分の濃度も特に限定されないが、例えば０．０５～９０ｗｔ（％）である。糖カルボン酸成分は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンの合計である。
The content of the salty component in the salty component-containing food and beverage composition of the present invention is not particularly limited. For example, the concentration of sodium chloride in the salty ingredient-containing food and drink composition is 0.01 to 20 wt(%), preferably 0.1 to 10 wt%. Further, for example, the concentration of potassium chloride in the salty component-containing food and beverage composition is 0.1 to 5 wt (%).
Further, the concentration of the sugar carboxylic acid component in the salty component-containing food and beverage composition of the present invention is not particularly limited, but is, for example, 0.05 to 90 wt (%). The sugar carboxylic acid component is the sum of a sugar carboxylic acid obtained by oxidizing the aldehyde group on the reducing end side of a starch decomposition product or a transfer reaction product having a degree of polymerization of 2 or higher, salts thereof, and lactones thereof.
塩味成分含有飲食組成物が食塩を含む場合、塩味成分含有飲食組成物１００ｇ中の食塩相当量（Ｂ）に対する、塩味成分含有飲食組成物１００ｇ中の糖カルボン酸成分の量（Ａ）の比（Ａ／Ｂ）は、質量基準で、０．００５～３０であることが好ましく、０．００５～１０であることがより好ましく、０．０５～５であることが更により好ましい。上記比（Ａ／Ｂ）は、０超０．００５未満の場合、塩味増強効果を感じにくい場合があり、個人差が生じやすい。また、上記比（Ａ／Ｂ）が３０超の場合、糖カルボン酸成分自体の風味が強くなる。 When the salty component-containing food and beverage composition contains salt, the ratio of the amount (A) of the sugar carboxylic acid component in 100 g of the salty component-containing food and drink composition to the amount (B) equivalent to salt in 100 g of the salty component-containing food and drink composition ( A/B) is preferably from 0.005 to 30, more preferably from 0.005 to 10, even more preferably from 0.05 to 5, based on mass. When the ratio (A/B) is more than 0 and less than 0.005, it may be difficult to feel the salty taste enhancing effect, and individual differences are likely to occur. Moreover, when the ratio (A/B) is more than 30, the flavor of the sugar carboxylic acid component itself becomes strong.
また、塩味成分含有飲食組成物が塩化カリウムを含む場合、塩味成分含有飲食組成物１００ｇ中の塩化カリウム相当量（Ｃ）に対する、塩味成分含有飲食組成物１００ｇ中の糖カルボン酸成分の量（Ａ）の比（Ａ／Ｃ）は、質量基準で、０．０１～１００であることが好ましく、０．０２～３５であることがより好ましく、０．０５～５であることが更により好ましい。上記比（Ａ／Ｃ）は、０超０．０１未満の場合、塩化カリウムのエグ味や金属味に対するマスキング効果が弱いため、塩味増強効果を感じにくい場合があり、個人差が生じやすい。また、上記比（Ａ／Ｃ）が１００超の場合、糖カルボン酸成分自体の風味が強くなる。 In addition, when the salty component-containing food and beverage composition contains potassium chloride, the amount of sugar carboxylic acid component (A) in 100 g of the salty component-containing food and drink composition relative to the potassium chloride equivalent amount (C) in 100 g of the salty component-containing food and drink composition. ) is preferably 0.01 to 100, more preferably 0.02 to 35, even more preferably 0.05 to 5, on a mass basis. When the ratio (A/C) is more than 0 and less than 0.01, the masking effect on the harsh taste and metallic taste of potassium chloride is weak, so the salty taste enhancing effect may be difficult to perceive, and individual differences are likely to occur. Moreover, when the ratio (A/C) is more than 100, the flavor of the sugar carboxylic acid component itself becomes strong.
上記各成分の含有量は、塩味増強の目的や、用途に応じて適宜設定してもよい。例えば塩味成分含有飲食組成物がドレッシング、めんつゆ等の調味料類である場合はＡ／Ｂが０．００５～２０（典型的には、下限は０．０１又は０．０５であり、上限は１０又は５であってよい）、また、Ａ／Ｃが０．０１～５０（典型的には、下限は０．０１又は０．０５であり、上限は１０又は１であってよい）であることが好ましく、スープである場合はＡ／Ｂが０．００５～１０（典型的には、下限は０．０１又は０．０５であり、上限は５または１であってよい）、また、Ａ／Ｃが０．０１～５０（典型的には、下限は０．０１又は０．０５であり、上限は１０又は１であってよい）であることが好ましく、惣菜である場合はＡ／Ｂが０．０１～１０（典型的には、下限は０．０１又は０．０５であり、上限は１０又は１であってよい）、また、Ａ／Ｃが０．０１～５０（典型的には、下限は０．０１又は０．０５であり、上限は１０又は１であってよい）であることが好ましい。 The content of each of the above components may be set as appropriate depending on the purpose of salty taste enhancement and the intended use. For example, when the salty ingredient-containing food and drink composition is a seasoning such as dressing or noodle soup, A/B is 0.005 to 20 (typically, the lower limit is 0.01 or 0.05, and the upper limit is 10 or 5), and the A/C is between 0.01 and 50 (typically, the lower limit may be 0.01 or 0.05 and the upper limit may be 10 or 1). is preferred, and in the case of soup, A/B is 0.005 to 10 (typically, the lower limit is 0.01 or 0.05, and the upper limit may be 5 or 1); It is preferable that C is 0.01 to 50 (typically, the lower limit is 0.01 or 0.05, and the upper limit may be 10 or 1), and when it is a side dish, A/B is 0.01 to 10 (typically the lower limit is 0.01 or 0.05 and the upper limit may be 10 or 1), and A/C is 0.01 to 50 (typically , the lower limit may be 0.01 or 0.05 and the upper limit may be 10 or 1).
なお、塩味成分含有飲食組成物１００ｇ中の食塩相当量（Ｂ）は、ＩＣＰ発光分光分析装置により塩味成分含有飲食組成物１００ｇ中のナトリウム含量（ｇ）を求めた後、換算係数２．５４を乗じることで算出することができる。
塩味成分含有飲食組成物１００ｇ中の塩化カリウム相当量（Ｃ）は、ＩＣＰ発光分光分析装置により塩味成分含有飲食組成物１００ｇ中のカリウム含量（ｇ）を求めた後、換算係数１．９１を乗じることで算出することができる。
塩味成分含有飲食組成物１００ｇ中の糖カルボン酸成分（Ａ）の量は、ＨＰＡＥＤ－ＰＡＤ法（パルスドアンペロメトリー検出器、ＣａｒｂｏＰａｃ ＰＡ１カラム）により測定することができる。測定は、溶出：３５℃、１．０ｍｌ／ｍｉｎ、水酸化ナトリウム濃度：１００ｍＭ、酢酸ナトリウム濃度：０分～５分までは０ｍＭ、５分～５５分までは０ｍＭから４０ｍＭまでグラジエント、の条件で行う。
In addition, the salt equivalent amount (B) in 100 g of the salty component-containing food and drink composition is obtained by calculating the sodium content (g) in 100 g of the salty component-containing food and drink composition using an ICP emission spectrometer, and then calculating the conversion factor of 2.54. It can be calculated by multiplying.
The equivalent amount of potassium chloride (C) in 100 g of the salty component-containing food and drink composition is determined by calculating the potassium content (g) in 100 g of the salty component-containing food and drink composition using an ICP emission spectrometer, and then multiplying it by a conversion factor of 1.91. It can be calculated by
The amount of the sugar carboxylic acid component (A) in 100 g of the salty component-containing food and drink composition can be measured by the HPAED-PAD method (pulsed amperometry detector, CarboPac PA1 column). The measurement was carried out under the following conditions: elution: 35°C, 1.0 ml/min, sodium hydroxide concentration: 100 mM, sodium acetate concentration: 0 mM from 0 minutes to 5 minutes, and a gradient from 0 mM to 40 mM from 5 minutes to 55 minutes. conduct.
本発明の塩味成分含有飲食組成物は、糖カルボン酸成分の以外の、アルギニン、ロイシン、イソロイシン、バリン等のアミノ酸や酢酸、クエン酸等の有機酸など、塩味増強効果等があるとされている素材を含んでいてもよく、含んでいなくてもよい。これらの素材を含むことにより、さらなる塩味増強や、不快味のマスキング効果等を奏することができ、より呈味に優れた塩味成分含有飲食組成物とすることができる。なお、アミノ酸は苦みやエグ味等の不快味を有するが、糖カルボン酸成分により、これらアミノ酸に由来する不快味をマスキングすることもできる。 The salty taste component-containing food and drink composition of the present invention is said to have a salty taste enhancing effect, etc. in addition to sugar carboxylic acid components, such as amino acids such as arginine, leucine, isoleucine, and valine, and organic acids such as acetic acid and citric acid. It may or may not contain the material. By including these materials, it is possible to further enhance the salty taste and have an effect of masking unpleasant taste, etc., and it is possible to obtain a salty component-containing food and drink composition with even better taste. Although amino acids have unpleasant tastes such as bitterness and harsh taste, the sugar carboxylic acid component can also mask the unpleasant tastes derived from these amino acids.
また、本発明の塩味成分含有飲食組成物は、上記以外の従来公知のいずれの成分を含んでいてもよく、含んでいなくてもよい。このような成分としては、例えば、水、香料、増粘剤、甘味料（砂糖、異性化糖、ぶどう糖、果糖、果糖ぶどう糖液糖、ぶどう糖果糖液糖、はちみつ、水飴、粉飴、マルトデキストリン、ソルビトール、マルチトール、還元水飴、マルトース、トレハロース、黒糖等）、食物繊維、たんぱく質（乳、豆、ビーフエキス、チキンエキス、ポークエキス、魚肉エキス、ゼラチン等）、酸味料（クエン酸、酢酸、乳酸、リンゴ酸、酒石酸等の有機酸）、ミネラル類（カルシウム、マグネシウム、鉄、カリウム、亜鉛、銅等）、アミノ酸類(アルギニン、バリン、ロイシン、イソロイシン等)、香辛料（ニンニク、ショウガ、ごま、唐辛子、わさび、山椒、ミョウガなど）、乳化剤、酵素、機能性成分、保存料、安定剤、酸化防止剤、ビタミン類等が挙げられる。これらの成分の添加量は、得ようとする効果に応じて適宜調整できる。
また、塩味成分含有飲食組成物は、果実、野菜、種子等、従来公知の固形物やその粉砕物（粉末を含む）を含んでいてもよい。
Moreover, the salty component-containing food and drink composition of the present invention may or may not contain any conventionally known components other than those mentioned above. Such ingredients include, for example, water, flavor, thickener, sweetener (sugar, high fructose sugar, glucose, fructose, high fructose corn syrup, high fructose corn syrup, honey, starch syrup, powdered candy, maltodextrin, Sorbitol, maltitol, reduced starch syrup, maltose, trehalose, brown sugar, etc.), dietary fiber, protein (milk, beans, beef extract, chicken extract, pork extract, fish extract, gelatin, etc.), acidulants (citric acid, acetic acid, lactic acid, organic acids such as malic acid and tartaric acid), minerals (calcium, magnesium, iron, potassium, zinc, copper, etc.), amino acids (arginine, valine, leucine, isoleucine, etc.), spices (garlic, ginger, sesame, chili pepper, (wasabi, Japanese pepper, Japanese ginger, etc.), emulsifiers, enzymes, functional ingredients, preservatives, stabilizers, antioxidants, vitamins, etc. The amount of these components added can be adjusted as appropriate depending on the desired effect.
Furthermore, the salty component-containing food and drink composition may contain conventionally known solids such as fruits, vegetables, seeds, and pulverized products (including powders) thereof.
本発明の塩味成分含有飲食組成物を製造する方法は特に限定されず、例えば、塩味成分及び糖カルボン酸成分、必要に応じて含有させるその他の成分、固形物、粉砕物等を混合して製造することができる。 The method for producing the salty component-containing food and drink composition of the present invention is not particularly limited, and for example, the salty component and sugar carboxylic acid component, other components to be included as necessary, solid matter, pulverized material, etc. are mixed together. can do.
なお、糖カルボン酸成分の製造方法は、特に限定されず、常法に従って製造することができる。市販されている糖カルボン酸成分を用いてもよい。
例えば、糖カルボン酸は、澱粉分解物又は転移反応物を化学的な酸化反応により酸化する方法や、澱粉分解物又は転移反応物にオリゴ糖酸化能を有する微生物、又は酸化酵素を作用させる反応により製造することができる。酵素反応による製造方法としては、例えば、Ａｃｒｅｍｏｎｉｕｍ ｃｈｒｙｓｏｇｅｎｕｍ等の、オリゴ糖酸化能を有する微生物から酸化酵素を抽出し作用させる方法が挙げられる。
Note that the method for producing the sugar carboxylic acid component is not particularly limited, and can be produced according to a conventional method. A commercially available sugar carboxylic acid component may be used.
For example, sugar carboxylic acids can be produced by oxidizing starch decomposition products or transfer reaction products through a chemical oxidation reaction, or by reacting a starch decomposition product or transfer reaction product with microorganisms or oxidizing enzymes capable of oxidizing oligosaccharides. can be manufactured. Examples of the production method using an enzymatic reaction include a method in which an oxidizing enzyme is extracted from a microorganism capable of oxidizing oligosaccharides, such as Acremonium chrysogenum, and allowed to act thereon.
また、糖カルボン酸の塩類の製造方法も、特に限定されず、常法に従って製造することができる。例えば、マルトビオン酸に塩類を添加することで、マルトビオン酸塩を調製可能である。例えば、マルトビオン酸カルシウムを製造するには、マルトビオン酸溶液に炭酸カルシウム等のカルシウム源を２：１のモル比となるように添加し、溶解させることで、マルトビオン酸カルシウムを調製することができる。この際に使用されるカルシウム源は、可食性のカルシウムであれば特に限定されず、例えば、卵殻粉末、サンゴ粉末、骨粉末、貝殻粉末等の天然素材、或いは、炭酸カルシウム、塩化カルシウム等の化学合成品等が挙げられる。なお、塩類は、食品組成物中で許容される限り特に限定されないが、具体的には、ナトリウム塩、カリウム塩、カルシウム塩、マグネシウム塩等が挙げられる。 Furthermore, the method for producing salts of sugar carboxylic acids is not particularly limited, and can be produced according to conventional methods. For example, maltobionic acid salts can be prepared by adding salts to maltobionic acid. For example, to produce calcium maltobionic acid, calcium maltobionic acid can be prepared by adding a calcium source such as calcium carbonate to a maltobionic acid solution at a molar ratio of 2:1 and dissolving it. The calcium source used in this case is not particularly limited as long as it is edible calcium, and examples include natural materials such as eggshell powder, coral powder, bone powder, and shell powder, or chemical sources such as calcium carbonate and calcium chloride. Examples include synthetic products. Note that the salts are not particularly limited as long as they are allowed in the food composition, and specific examples thereof include sodium salts, potassium salts, calcium salts, magnesium salts, and the like.
糖カルボン酸のラクトンの製造方法も、特に限定されず、常法に従って製造することができる。公知の脱水操作により調製することができ、例えばマルトビオン酸を脱水操作することで、マルトビオノラクトンを調製することができる。 The method for producing sugar carboxylic acid lactone is not particularly limited either, and can be produced according to a conventional method. It can be prepared by a known dehydration operation, for example, maltobionolactone can be prepared by dehydrating maltobionic acid.
各塩味成分含有飲食組成物の製造工程の実情に適した製造方法を採用することができ、例えば、糖カルボン酸成分を、糖カルボン酸成分以外の塩味成分含有飲食組成物の成分の原料に対して初めから混合してもよく、塩味成分含有飲食組成物の製造工程中に添加してもよく、市販の塩味成分含有飲食組成物に糖カルボン酸成分を添加することで製造してもよい。
また、塩味成分含有飲食組成物の製造において、殺菌等するために加熱する場合は、糖カルボン酸成分の混合は、加熱の前でも後でもよい。
本発明の塩味成分含有飲食組成物は、容器詰めの塩味成分含有飲食組成物でもよい。塩味成分含有飲食組成物を充填する容器としては、ポリエチレンテレフタラート（ＰＥＴ）等のレトルトパウチ容器、プラスチックボトル、スチールやアルミ等の金属缶、紙パック等が挙げられる。塩味成分含有飲食組成物を容器詰めした後に、加熱殺菌し、常温で長期保存可能なようにしてもよい。
A manufacturing method suitable for the actual manufacturing process of each salty ingredient-containing food and beverage composition can be adopted, for example, sugar carboxylic acid components can be added to raw materials for salty ingredient-containing food and beverage compositions other than sugar carboxylic acid components. The sugar carboxylic acid component may be mixed from the beginning, may be added during the manufacturing process of the salty component-containing food and beverage composition, or may be manufactured by adding the sugar carboxylic acid component to a commercially available salty component-containing food and beverage composition.
Furthermore, in the production of a salty component-containing food and beverage composition, when heating is performed for sterilization or the like, the sugar carboxylic acid component may be mixed before or after heating.
The salty component-containing food and beverage composition of the present invention may be a salty component-containing food and beverage composition packaged in a container. Examples of containers to be filled with the salty component-containing food and drink composition include retort pouch containers such as polyethylene terephthalate (PET), plastic bottles, metal cans such as steel and aluminum, and paper packs. After the salty component-containing food and beverage composition is packaged in a container, it may be heat sterilized so that it can be stored for a long period of time at room temperature.
＜塩味増強剤＞
本発明の塩味増強剤は、飲食組成物に含まれる食塩及び食塩代替素材からなる群から選択される少なくとも一種からなる塩味成分の塩味を増強するものである。そして、本発明の塩味増強剤は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分を含む。
このように本発明の塩味増強剤は、糖カルボン酸成分を含むため、塩味を増強することができる。また、本発明の塩味増強剤は、塩化カリウムに由来する不快味をマスキングして抑制することもできる。
<Salty taste enhancer>
The salty taste enhancer of the present invention enhances the salty taste of a salty component consisting of at least one selected from the group consisting of common salt and salt substitute materials contained in a food and drink composition. The salty taste enhancer of the present invention is at least selected from the group consisting of sugar carboxylic acids in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a degree of polymerization of 2 or more is oxidized, salts thereof, and lactones thereof. Contains a type of sugar carboxylic acid component.
As described above, since the salty taste enhancer of the present invention contains a sugar carboxylic acid component, it can enhance salty taste. Moreover, the salty taste enhancer of the present invention can also mask and suppress the unpleasant taste derived from potassium chloride.
本発明の塩味増強剤における塩味成分、糖カルボン酸成分や、塩味成分含有飲食組成物１００ｇ中の食塩相当量（Ｂ）、塩味成分含有飲食組成物１００ｇ中の塩化カリウム相当量（Ｃ）及び塩味成分含有飲食組成物１００ｇ中の糖カルボン酸成分の量（Ａ）の求め方等は、上記＜塩味成分含有飲食組成物＞と同じであるため、その説明は省略する。 In the salty taste enhancer of the present invention, the salty taste component, the sugar carboxylic acid component, the salt equivalent amount (B) in 100 g of the salty taste component-containing food and drink composition, the potassium chloride equivalent amount (C) in 100 g of the salty taste component-containing food and drink composition, and the salty taste The method for determining the amount (A) of the sugar carboxylic acid component in 100 g of the component-containing food and drink composition is the same as that described above for <Salty component-containing food and drink composition>, so the explanation thereof will be omitted.
塩味増強対象の塩味成分含有飲食組成物が食塩を含有する場合は、塩味増強剤は、塩味成分含有飲食組成物１００ｇ中の食塩相当量（Ｂ）に対する、塩味成分含有飲食組成物１００ｇ中の糖カルボン酸成分の量（Ａ）の比（Ａ／Ｂ）が、質量基準で、好ましくは０．００５～３０、より好ましくは０．００５～１０、さらに好ましくは０．０５～５となる量で、塩味成分含有飲食組成物に添加する。
また、塩味増強対象の塩味成分含有飲食組成物が塩化カリウムを含有する場合は、塩味増強剤は、塩味成分含有飲食組成物１００ｇ中の塩化カリウム相当量（Ｃ）に対する、塩味成分含有飲食組成物１００ｇ中の糖カルボン酸成分の量（Ａ）の比（Ａ／Ｃ）が、質量基準で、好ましくは０．０１～１００、より好ましくは０．０２～３５、さらに好ましくは０．０５～５となる量で、塩味成分含有飲食組成物に添加する。
When the salty ingredient-containing food/drink composition to be salty taste enhanced contains salt, the salty taste enhancer is the amount of sugar in 100 g of the salty ingredient-containing food/drink composition relative to the salt equivalent amount (B) in 100 g of the salty ingredient-containing food/drink composition. The ratio (A/B) of the amount (A) of the carboxylic acid component is preferably 0.005 to 30, more preferably 0.005 to 10, and even more preferably 0.05 to 5 on a mass basis. , added to a salty component-containing food and drink composition.
In addition, when the salty ingredient-containing food/drink composition to be salty taste enhanced contains potassium chloride, the salty taste enhancer is the salty taste ingredient-containing food/drink composition relative to the amount (C) equivalent to potassium chloride in 100 g of the salty ingredient-containing food/drink composition. The ratio (A/C) of the amount (A) of the sugar carboxylic acid component per 100 g is preferably 0.01 to 100, more preferably 0.02 to 35, even more preferably 0.05 to 5, based on mass. It is added to the salty component-containing food and drink composition in an amount that gives the following amount.
＜塩味を増強する方法＞
本発明の塩味を増強する方法は、食塩及び食塩代替素材からなる群から選択される少なくとも一種からなる塩味成分を含む塩味成分含有飲食組成物の、塩味を増強する方法である。そして、本発明の塩味を増強する方法は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分を塩味成分含有飲食組成物に配合する工程を有する。
このように、本発明の塩味を増強する方法は、糖カルボン酸成分を塩味成分含有飲食組成物に配合する工程を有するため、塩味を増強することができる。また、本発明の塩味を増強する方法は、塩化カリウムに由来する不快味をマスキングして抑制することもでき、味噌のコクを引き立たせることもできる。
<How to enhance salty taste>
The method for enhancing salty taste of the present invention is a method for enhancing the salty taste of a salty component-containing food or beverage composition containing at least one salty component selected from the group consisting of common salt and salt substitute materials. The method for enhancing salty taste of the present invention is carried out by selecting from the group consisting of sugar carboxylic acids, salts thereof, and lactones thereof, in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a degree of polymerization of 2 or more is oxidized. The method includes the step of blending at least one sugar carboxylic acid component into a salty component-containing food and beverage composition.
As described above, the method for enhancing salty taste of the present invention includes the step of blending a sugar carboxylic acid component into a salty taste ingredient-containing food and beverage composition, and therefore can enhance salty taste. Moreover, the method for enhancing salty taste of the present invention can also mask and suppress the unpleasant taste derived from potassium chloride, and can also bring out the richness of miso.
本発明の塩味を増強する方法における、塩味成分、糖カルボン酸成分や、塩味成分含有飲食組成物１００ｇ中の食塩相当量（Ｂ）、塩味成分含有飲食組成物１００ｇ中の塩化カリウム相当量（Ｃ）及び塩味成分含有飲食組成物１００ｇ中の糖カルボン酸成分の量（Ａ）の求め方等は、上記＜塩味成分含有飲食組成物＞と同じであるため、その説明は省略する。 In the method for enhancing salty taste of the present invention, salty component, sugar carboxylic acid component, salt equivalent amount (B) in 100 g of salty component-containing food and drink composition, potassium chloride equivalent amount (C) in 100 g of salty component-containing food and drink composition. ) and how to determine the amount (A) of the sugar carboxylic acid component in 100 g of the salty component-containing food and beverage composition are the same as those for <Salty component-containing food and beverage composition>, so the explanation thereof will be omitted.
塩味増強対象の塩味成分含有飲食組成物が塩化ナトリウムを含有する場合は、糖カルボン酸成分を、塩味成分含有飲食組成物１００ｇ中の食塩相当量（Ｂ）に対する、塩味成分含有飲食組成物１００ｇ中の糖カルボン酸成分の量（Ａ）の比（Ａ／Ｂ）が、質量基準で、好ましくは０．００５～３０、より好ましくは０．００５～１０、さらに好ましくは０．０５～５となる量で、塩味成分含有飲食組成物に添加することが好ましい。
また、塩味増強対象の塩味成分含有飲食組成物が塩化カリウムを含有する場合は、糖カルボン酸成分を、塩味成分含有飲食組成物１００ｇ中の塩化カリウム相当量（Ｃ）に対する、塩味成分含有飲食組成物１００ｇ中の糖カルボン酸成分の含有量（Ａ）の比（Ａ／Ｃ）が、質量基準で、好ましくは０．０１～１００、より好ましくは０．０２～３５、さらに好ましくは０．０５～５となる量で、塩味成分含有飲食組成物に添加する。
When the salty ingredient-containing food/drink composition to be salty taste enhanced contains sodium chloride, the sugar carboxylic acid component is added to the salt equivalent amount (B) in 100 g of the salty ingredient-containing food/drink composition. The ratio (A/B) of the amount (A) of the sugar carboxylic acid component is preferably 0.005 to 30, more preferably 0.005 to 10, and even more preferably 0.05 to 5 on a mass basis. It is preferable to add it to the salty component-containing food and beverage composition in a certain amount.
In addition, when the salty component-containing food/drink composition to be salty taste enhanced contains potassium chloride, the sugar carboxylic acid component is added to the salty component-containing food/drink composition relative to the potassium chloride equivalent amount (C) in 100 g of the salty component-containing food/drink composition. The ratio (A/C) of the content (A) of sugar carboxylic acid components in 100 g of the substance is preferably 0.01 to 100, more preferably 0.02 to 35, and even more preferably 0.05 on a mass basis. It is added to the salty ingredient-containing food and drink composition in an amount of 5 to 5.
以下、実施例を示し、本発明をさらに具体的に説明するが、本発明はこれらの実施例に限定されるものではない。なお、実施例１６及び５５は参考例と読み替えるものとする。 EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. In addition, Examples 16 and 55 shall be read as reference examples.
（糖カルボン酸試験物質）
以下の評価試験では、マルトビオン酸水溶液（７０ｗｔ％）、マルトオリゴ糖酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製、商品名サワーオリゴ）、マルトオリゴ糖酸化カルシウム（粉末）（サンエイ糖化株式会社製、商品名サワーオリゴC）、ＤＥ１９のデキストリン（サンエイ糖化株式会社製、商品名ＮＳＤ７００)酸化物（粉末）を用いた。なお、マルトオリゴ糖酸化物シロップ中のＨＰＬＣ法で測定される固形分中には、マルトビオン酸７０ｗｔ％に加えて、グルコン酸１ｗｔ％、マルトトリオン酸１５ｗｔ％及びマルトテトラオン酸（重合度４）以上のマルトオリゴ糖酸１４ｗｔ％を含む。マルトオリゴ糖酸化カルシウムは、前述のマルトオリゴ糖酸化物と同組成の糖質成分と、カルシウム４．１ｗｔ％を含む粉末である。
(sugar carboxylic acid test substance)
In the following evaluation tests, maltobionic acid aqueous solution (70 wt%), maltooligosaccharide oxide syrup (70 wt%) (manufactured by Sanei Saccharification Co., Ltd., trade name: Sour Oligo), maltooligosaccharide calcium oxide (powder) (manufactured by Sanei Saccharification Co., Ltd., Sour Oligo C (trade name) and DE19 dextrin (manufactured by Sanei Toka Co., Ltd., trade name NSD700) oxide (powder) were used. In addition, the solid content measured by HPLC in the malto-oligosaccharide oxide syrup contains 70 wt% of maltobionic acid, 1 wt% of gluconic acid, 15 wt% of maltotrionic acid, and maltotetraonic acid (degree of polymerization 4) or higher. Contains 14 wt% of maltooligosaccharide acids. Maltooligosaccharide calcium oxide is a powder containing a carbohydrate component having the same composition as the above-mentioned maltooligosaccharide oxide and 4.1 wt% of calcium.
従って、これら糖カルボン酸試験物質中の糖カルボン酸成分の含有量（ｇ）を求めると、例えばマルトオリゴ糖酸化物シロップ（７０ｗｔ％）が１００ｇの場合は、糖質成分（固形分）が７０ｇと算出され、糖カルボン酸成分の含有量（ｇ）は、糖質成分から単糖であるグルコン酸を除いた、二糖類以上の糖カルボン酸の合計量（ｇ）であるため、６９ｇと算出される。
また、マルトオリゴ糖酸化カルシウムが１００ｇの場合は、糖カルボン酸成分の含有量（ｇ）は、糖質成分から単糖であるグルコン酸を除いた、二糖類以上の糖カルボン酸の合計量（ｇ）であるため、９９ｇと算出される。
Therefore, when determining the content (g) of sugar carboxylic acid components in these sugar carboxylic acid test substances, for example, if maltooligosaccharide oxide syrup (70 wt%) is 100 g, the sugar component (solid content) is 70 g. The content (g) of the sugar carboxylic acid component was calculated to be 69 g because it is the total amount (g) of sugar carboxylic acids of disaccharide or higher, excluding gluconic acid, which is a monosaccharide, from the carbohydrate component. Ru.
In addition, when malto-oligosaccharide calcium oxide is 100 g, the content (g) of sugar carboxylic acid components is the total amount of sugar carboxylic acids (g) of disaccharides or higher, excluding gluconic acid, which is a monosaccharide, from the carbohydrate components (g). ), it is calculated as 99g.
また、組成物１００ｇ中の食塩相当量Ｂは、ＩＣＰ発光分光分析装置により組成物１００ｇ中のナトリウム含量（ｇ）を求めた後、換算係数２．５４を乗じることで算出した。
組成物１００ｇ中の塩化カリウム相当量Ｃは、ＩＣＰ発光分光分析装置により組成物１００ｇ中のカリウム含量（ｇ）を求めた後、換算係数１．９１を乗じることで算出した。
In addition, the salt equivalent amount B in 100 g of the composition was calculated by calculating the sodium content (g) in 100 g of the composition using an ICP emission spectrometer and then multiplying the result by a conversion factor of 2.54.
The potassium chloride equivalent amount C in 100 g of the composition was calculated by calculating the potassium content (g) in 100 g of the composition using an ICP emission spectrometer and then multiplying the resultant by a conversion factor of 1.91.
また、組成物の評価では、味覚について熟練した８人の官能評価パネラによって評価し、共通する味覚評価を採用した。 In addition, the composition was evaluated by a panel of eight sensory evaluation experts who were experts in taste, and a common taste evaluation was adopted.
＜食塩に対する塩味増強効果＞
マルトオリゴ糖酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製）を用い、下記の表１および２に示す処方（配合）にて試験液（比較例１および実施例１～１３）を調製し、その味質を評価した。官能評価において、実施例１～７については比較例１と比べ、実施例８～１３については比較例２と比べ、塩味増強効果が高いものを◎、塩味増強効果が感じられるものを○、塩味が弱いものを×とした。なお、実施例１～１３においては、塩味増強効果が持続していた。表１および２には、評価結果に加え、組成物（試験液）１００ｇ中の糖カルボン酸成分の量Ａ（ｇ）を「糖カルボン酸成分 A(g)」欄に記載し、組成物１００ｇ中の食塩相当量Ｂ（ｇ）を「食塩相当量 B(g)」欄に記載し、質量比（Ａ／Ｂ）を併せて記載している。なお、表２以降も同様である。
<Salty taste enhancement effect on table salt>
Using malto-oligosaccharide oxide syrup (70 wt%) (manufactured by Sanei Toka Co., Ltd.), test solutions (Comparative Example 1 and Examples 1 to 13) were prepared according to the formulations shown in Tables 1 and 2 below. The taste quality was evaluated. In the sensory evaluation, Examples 1 to 7 were compared with Comparative Example 1, and Examples 8 to 13 were compared with Comparative Example 2. ◎ indicates that the salty taste enhancing effect is high, and ○ indicates that the salty taste enhancing effect is felt. Those with weak performance were marked as ×. Note that in Examples 1 to 13, the salty taste enhancement effect was sustained. In Tables 1 and 2, in addition to the evaluation results, the amount A (g) of the sugar carboxylic acid component in 100 g of the composition (test solution) is listed in the "Sugar carboxylic acid component A (g)" column. The amount B (g) equivalent to common salt in the product is listed in the column "Equivalent amount B (g) of salt," and the mass ratio (A/B) is also listed. Note that the same applies to Table 2 and subsequent tables.
糖カルボン酸成分を添加することで食塩の塩味を強く感じさせることが確認された。また、糖カルボン酸成分による塩味増強効果は、食塩濃度によらず発揮されることが示された。 It was confirmed that the addition of a sugar carboxylic acid component makes the salty taste of common salt more noticeable. Furthermore, it was shown that the salty taste enhancing effect of the sugar carboxylic acid component was exerted regardless of the salt concentration.
＜糖カルボン酸成分の種類の違い＞
マルトビオン酸水溶液（７０ｗｔ％）（サンエイ糖化株式会社製）、デキストリン酸化物（粉末）（サンエイ糖化株式会社製）、マルトオリゴ糖酸化カルシウム（粉末）（サンエイ糖化株式会社製、商品名サワーオリゴC）を用い、下記の表３に示す処方にて試験液（比較例２および実施例１４～１６）を調製し、その味質を評価した。官能評価において、比較例２と比べ塩味増強効果が高いものを◎、塩味増強効果が感じられるものを○、塩味が弱いものを×とした。なお、実施例１４～１６においては、塩味増強効果が持続していた。
<Differences in types of sugar carboxylic acid components>
Maltobionic acid aqueous solution (70 wt%) (manufactured by Sanei Toka Co., Ltd.), dextrin oxide (powder) (manufactured by Sanei Toka Co., Ltd.), maltooligosaccharide calcium oxide (powder) (manufactured by Sanei Toka Ka Co., Ltd., product name Sour Oligo C). Test liquids (Comparative Example 2 and Examples 14 to 16) were prepared using the formulations shown in Table 3 below, and the taste quality thereof was evaluated. In the sensory evaluation, those with a higher salty taste enhancement effect compared to Comparative Example 2 were rated ◎, those with a salty taste enhancement effect were rated ○, and those with weak salty taste were rated ×. Note that in Examples 14 to 16, the salty taste enhancement effect was sustained.
分子量の異なる糖カルボン酸および、糖カルボン酸の塩類を用いた場合にも、食塩の塩味を強く感じさせることを確認した。 It was confirmed that even when sugar carboxylic acids with different molecular weights and sugar carboxylic acid salts were used, the taste of common salt was strongly felt.
＜有機酸との比較＞
マルトオリゴ糖酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製）、食酢（株式会社ミツカン製）、クエン酸（扶桑化学工業株式会社製）を用い、下記の表４に示す処方にて試験液（比較例２～４および実施例１７）を調製し、その味質を評価した。官能評価において、比較例２と比べ塩味増強効果が高く異味も抑えられているものを◎、塩味増強効果が感じられるものを○、塩味の増強は感じられるが塩味が持続しないものを△、塩味が弱いものを×とした。なお、実施例１７においては、塩味増強効果が持続していた。
<Comparison with organic acids>
Using malto-oligosaccharide oxide syrup (70 wt%) (manufactured by Sanei Toka Co., Ltd.), vinegar (manufactured by Mizkan Co., Ltd.), and citric acid (manufactured by Fuso Chemical Industry Co., Ltd.), a test solution ( Comparative Examples 2 to 4 and Example 17) were prepared and their taste quality was evaluated. In the sensory evaluation, compared to Comparative Example 2, ◎ indicates that the salty taste enhancement effect is high and foreign taste is suppressed, ○ indicates that the salty flavor enhancement effect is felt, and △ indicates that the salty taste is enhanced but the salty taste does not last. Those with weak performance were marked as ×. In addition, in Example 17, the salty taste enhancement effect was sustained.
酢酸、クエン酸を用いた場合（比較例３、４）にも塩味の増強効果は確認されたが、素材（酢酸、クエン酸）自体の臭いや刺激味があり、また、塩味の消失が早かった。対して糖カルボン酸成分を用いた場合（実施例１７）には、素材（糖カルボン酸成分）自体の不快味が無く、塩味が持続されるため、総合的な塩味強度が高くなることが確認された。以上より、糖カルボン酸成分は有機酸と比較した場合にも塩味増強効果に優れていることが示された。 The salty taste enhancement effect was also confirmed when acetic acid and citric acid were used (Comparative Examples 3 and 4), but the ingredients (acetic acid and citric acid) themselves had an odor and a pungent taste, and the salty taste disappeared quickly. Ta. On the other hand, when a sugar carboxylic acid component was used (Example 17), there was no unpleasant taste of the material (sugar carboxylic acid component) itself, and the salty taste was sustained, so it was confirmed that the overall salty taste intensity was higher. It was done. From the above, it was shown that the sugar carboxylic acid component has an excellent salty taste enhancing effect even when compared with organic acids.
＜塩化カリウムに対するマスキング効果＞
マルトオリゴ糖酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製）、塩化カリウム（関東化学株式会社製）を用い、下記の表５に示す処方にて試験液（比較例５、６および実施例１８～２３）を調製し、その味質を評価した。官能評価において、比較例５と比べ塩味増強効果が高く不快味も抑えられているものを◎、塩味増強効果が感じられ塩化カリウム由来の不快味も抑えられているものを○、塩味が弱いまたは塩化カリウム由来の不快味が強いものを×とした。なお、実施例１８～２３においては、塩味増強効果が持続していた。また、表５には、評価結果に加え、組成物１００ｇ中の塩化カリウム相当量Ｃ（ｇ）を「塩化カリウム相当量 C(g)」欄に記載し、組成物１００ｇ中の糖カルボン酸成分の量ＡのＣに対する質量比（Ａ／Ｃ）も併せて示している。なお、表５以降も同様である。
<Masking effect against potassium chloride>
Using malto-oligosaccharide oxide syrup (70 wt%) (manufactured by Sanei Toka Co., Ltd.) and potassium chloride (manufactured by Kanto Kagaku Co., Ltd.), test solutions (Comparative Examples 5 and 6 and Example 18) were prepared according to the formulations shown in Table 5 below. ~23) was prepared and its taste quality was evaluated. In the sensory evaluation, compared to Comparative Example 5, those with a high salty taste enhancement effect and suppressed unpleasant taste are ◎, those with a salty taste enhancement effect and unpleasant taste derived from potassium chloride are suppressed are ○, and those with a weak salty taste or Those with a strong unpleasant taste derived from potassium chloride were rated as ×. Note that in Examples 18 to 23, the salty taste enhancement effect was sustained. In addition to the evaluation results, Table 5 also lists the potassium chloride equivalent amount C (g) in 100 g of the composition in the "Potassium chloride equivalent amount C (g)" column, and the sugar carboxylic acid component in 100 g of the composition. The mass ratio (A/C) of the amount A to C is also shown. Note that the same applies to Tables 5 onwards.
糖カルボン酸は、食塩代替素材として用いられる塩化カリウムの塩味を増強し、且つ塩化カリウムのエグ味、金属味に対しマスキング効果を発揮することが示された。 Sugar carboxylic acids have been shown to enhance the salty taste of potassium chloride, which is used as a salt substitute material, and to have a masking effect on the harsh and metallic tastes of potassium chloride.
＜塩化カリウム置換＞
マルトオリゴ糖酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製）、塩化カリウム（関東化学株式会社製）、５０ｗｔ％グルコン酸(扶桑化学工業)を用い、下記の表６～８に示す処方にて試験飲料（比較例１、７～１０および実施例２４～３５）を調製し、その味質を評価した。官能評価において、実施例２４～２７は比較例７と比べ、実施例２８～３０は比較例８と比べ、実施例３１～３５は比較例１０と比べ、塩味増強効果が高く不快味も抑えられているものを◎、塩味増強効果が感じられ不快味も抑えられているものを○、塩味の増強は感じられるが不快味があるものを△、塩味が弱いまたは不快味が強いものを×とした。なお、実施例２４～３５においては、塩味増強効果が持続していた。
<Potassium chloride replacement>
Using malto-oligosaccharide oxide syrup (70 wt%) (manufactured by Sanei Toka Co., Ltd.), potassium chloride (manufactured by Kanto Kagaku Co., Ltd.), and 50 wt% gluconic acid (Fuso Chemical Industry Co., Ltd.), according to the formulations shown in Tables 6 to 8 below. Test beverages (Comparative Examples 1, 7 to 10 and Examples 24 to 35) were prepared and their taste quality was evaluated. In the sensory evaluation, Examples 24 to 27 were compared with Comparative Example 7, Examples 28 to 30 were compared to Comparative Example 8, and Examples 31 to 35 had a higher salty taste enhancement effect and less unpleasant taste than Comparative Example 10. ◎, those with salty taste enhancement effect and suppressed unpleasant taste: ○, those with salty taste enhancement but unpleasant taste: △, those with weak salty taste or strong unpleasant taste: × did. Note that in Examples 24 to 35, the salty taste enhancement effect was sustained.
単糖であるグルコン酸は先味として塩味を強く感じさせるが塩味の持続が弱く、後味に塩化カリウムのエグ味が感じられたが、二糖以上の糖カルボン酸（糖カルボン酸成分）は、塩味を増強させ持続できるとともに、塩化カリウムのエグ味をマスキングできることが確認された。また、糖カルボン酸成分による塩味増強およびエグ味マスキング効果は、食塩や塩化カリウム濃度によらず発揮されることが示された。 Gluconic acid, which is a monosaccharide, has a strong salty taste as a first taste, but the salty taste does not last long, and the harsh taste of potassium chloride was felt in the aftertaste. It was confirmed that the salty taste could be enhanced and sustained, and the harsh taste of potassium chloride could be masked. It was also shown that the salty taste enhancement and harsh taste masking effects of the sugar carboxylic acid component were exhibited regardless of the salt or potassium chloride concentrations.
＜味噌ベーススープ＞
マルトオリゴ糖酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製）、塩化カリウム（関東化学株式会社製）を用い、下記の表９に示す処方にて味噌ベーススープ（比較例１１～１３および実施例３６、３７）を調製し、その味質を評価した。官能評価において比較例１２と比べ、塩味増強効果が高いものを◎、塩味増強効果が感じられるものを○、塩味の増強は感じられるが持続しないものを△、塩味が弱いまたは不快味が強いものを×とした。なお、実施例３６～３７においては、塩味増強効果が持続していた。また、表９に、比較例１１を基準として算出した減塩率を記載した。
<Miso base soup>
Miso-based soups (Comparative Examples 11 to 13 and Examples 36, 37) was prepared and its taste quality was evaluated. In the sensory evaluation, compared to Comparative Example 12, those with a high salty taste enhancing effect are ◎, those with a salty taste enhancing effect are felt ○, those where salty taste enhancement is felt but does not last long are △, and those with a weak salty taste or a strong unpleasant taste was marked as ×. Note that in Examples 36 and 37, the salty taste enhancing effect was maintained. Table 9 also lists the salt reduction rates calculated based on Comparative Example 11.
糖カルボン成分酸を用いることで、塩味を強く感じさせるとともに、味噌のコクも引き立つことが確認され、２８％以上の減塩が可能であった。一方、酢酸を用いた場合には、塩味を強くすることはできても味のバランスが悪くなる結果となった。以上より、糖カルボン酸成分はスープ等の食品に用いた場合にも塩味増強効果を発揮し、さらに、呈味性も向上させることが示された。 It was confirmed that the use of sugar carboxylic component acids not only gives a strong salty taste but also brings out the richness of miso, making it possible to reduce salt by 28% or more. On the other hand, when acetic acid was used, the salty taste could be made stronger, but the taste became unbalanced. From the above, it was shown that the sugar carboxylic acid component exhibits a salty taste enhancing effect even when used in foods such as soups, and also improves taste presentation.
＜めんつゆ＞
塩化カリウム（関東化学製）を用い、下記の表１０に示す処方にてめんつゆａ～ｇ（比較例１４～２０）を調製し、その味質を評価した。表１０の括弧内にめんつゆ番号を記載する。また、表１１に示す処方にて、めんつゆａ(比較例１４)を基準とし、めんつゆｂ～ｇ（比較例１５～２０）にマルトオリゴ糖酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製）およびクエン酸(扶桑化学工業株式会社製)を添加しためんつゆ（比較例２１および実施例３８～４７）を調製し、味質評価を行った。官能評価において、比較例１４～２０については比較例１４と比べて、比較例２１及び実施例３６～４５については対応する比較例（すなわち、配合された各めんつゆのみの比較例１４～２０）と比べて、塩味増強効果が高く異味も抑えられているものを◎、塩味増強効果が感じられ異味も抑えられているものを○、塩味の増強は感じられるが異味があるものを△、塩味が弱いまたは不快味が強いものを×とした。評価結果を表１１に示す。なお、実施例３８～４７においては、塩味増強効果が持続していた。また、表１０及び１１に、比較例１４を基準として算出した減塩率を記載した。
<Mentsuyu>
Mentsuyus a to g (Comparative Examples 14 to 20) were prepared using potassium chloride (manufactured by Kanto Kagaku) according to the formulations shown in Table 10 below, and their taste qualities were evaluated. The noodle soup number is written in parentheses in Table 10. In addition, in the formulation shown in Table 11, using noodle soup a (comparative example 14) as a standard, malto-oligosaccharide oxide syrup (70 wt%) (manufactured by Sanei Toka Co., Ltd.) and noodle soup b to g (comparative examples 15 to 20) were added. Mentsuyu (Comparative Example 21 and Examples 38 to 47) to which citric acid (manufactured by Fuso Chemical Industry Co., Ltd.) was added was prepared and taste quality evaluated. In the sensory evaluation, Comparative Examples 14 to 20 were compared with Comparative Example 14, and Comparative Examples 21 and Examples 36 to 45 were compared with the corresponding comparative examples (i.e., Comparative Examples 14 to 20 of each blended noodle soup only). In comparison, ◎ indicates that the salty taste enhancement effect is high and suppresses off-taste, ○ indicates that the salty enhancement effect is felt and off-taste is suppressed, and △ indicates that the salty taste is enhanced but has an off-taste. Those with a weak or strong unpleasant taste were rated as ×. The evaluation results are shown in Table 11. Note that in Examples 38 to 47, the salty taste enhancement effect was sustained. Further, in Tables 10 and 11, salt reduction rates calculated based on Comparative Example 14 are listed.
糖カルボン酸成分を用いることで、７０質量％以上減塩しても呈味性の良いめんつゆを調製することができることが示された。また、糖カルボン酸成分は塩味を強くするだけでなく、だしや醤油の風味を引き立ててコクを向上させることができことも示された。また、塩化カリウムを併用した場合には、塩化カリウムのエグ味をマスキングすることで呈味性を向上させることが示された。以上より、糖カルボン酸成分はめんつゆなどの調味料類に使用した場合にも塩味増強効果を発揮し、塩化カリウムとの併用も可能であることが示された。 It has been shown that by using a sugar carboxylic acid component, it is possible to prepare noodle soup with good taste even when the salt is reduced by 70% by mass or more. It was also shown that the sugar carboxylic acid component not only enhances the salty taste, but also enhances the flavor of dashi and soy sauce and improves its richness. Furthermore, when potassium chloride was used in combination, it was shown that the taste properties were improved by masking the harsh taste of potassium chloride. From the above, it was shown that the sugar carboxylic acid component exhibits a salty taste enhancing effect even when used in seasonings such as noodle soup, and can also be used in combination with potassium chloride.
＜アミノ酸との併用効果＞
マルトオリゴ糖酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製）、マルトオリゴ糖酸化カルシウム（粉末）（サンエイ糖化株式会社製、商品名サワーオリゴC）Ｌ－アルギニン（関東化学株式会社製）、Ｌ－バリン（関東化学株式会社製）、Ｌ－イソロイシン（関東化学株式会社製）、Ｌ－リジン塩酸塩（富士フイルム和光純薬株式会社製）、塩化カリウム（関東化学株式会社製）、乳酸カルシウム（扶桑化学工業株式会社製）を用い、下記の表１２、１３に示す処方にて試験液（比較例２３～３２および実施例４８～５５）を調製し、その味質を評価した。官能評価において、比較例２４よりも塩味増強効果が高くアミノ酸由来の不快味が極めて抑えられているものを◎、比較例２４よりも塩味増強効果が感じられアミノ酸由来の不快味が抑えられているものを〇、比較例２４と同等またはより不快味が強い場合を×とした。なお、実施例４８～５５においては、塩味増強効果が持続していた。
<Effects of combined use with amino acids>
Maltooligosaccharide oxide syrup (70wt%) (manufactured by Sanei Toka Co., Ltd.), maltooligosaccharide calcium oxide (powder) (manufactured by Sanei Toka Co., Ltd., trade name: Sour Oligo C), L-arginine (manufactured by Kanto Kagaku Co., Ltd.), L- Valine (manufactured by Kanto Kagaku Co., Ltd.), L-isoleucine (manufactured by Kanto Kagaku Co., Ltd.), L-lysine hydrochloride (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), potassium chloride (manufactured by Kanto Kagaku Co., Ltd.), calcium lactate (Fuso Test liquids (Comparative Examples 23 to 32 and Examples 48 to 55) were prepared according to the formulations shown in Tables 12 and 13 below, and their taste qualities were evaluated. In the sensory evaluation, the salty taste enhancing effect was higher than that of Comparative Example 24, and the unpleasant taste derived from amino acids was extremely suppressed. A case where the unpleasant taste was equal to or stronger than that of Comparative Example 24 was judged as a ×. Note that in Examples 48 to 55, the salty taste enhancement effect was sustained.
糖カルボン酸成分は、塩味を強くするだけでなくアミノ酸に由来する不快味をマスキングすることができることが示された。
It has been shown that the sugar carboxylic acid component not only enhances the salty taste but also can mask the unpleasant taste derived from amino acids.
Claims (5)
前記食塩代替素材が、塩化カリウム又は酵母エキスであり、
マルトビオン酸、イソマルトビオン酸、マルトトリオン酸、イソマルトトリオン酸、マルトテトラオン酸、マルトヘキサオン酸、セロビオン酸、マルトオリゴ糖酸化物、分岐オリゴ糖酸化物、水飴酸化物、粉飴酸化物及びデキストリン酸化物からなる群から選択される少なくとも一種の、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸を含む、塩味成分含有飲食組成物（ただし、ベーカリー製品と、グルタミン酸ソーダ、イノシン酸ソーダ又はグアニル酸ソーダを含む飲食品と、果汁又は野菜汁含有飲食品組成物とを除く）。 A salty component-containing food and beverage composition comprising at least one salty component selected from the group consisting of common salt and salt substitute materials,
The salt substitute material is potassium chloride or yeast extract,
Maltobionic acid, isomaltobionic acid, maltotrionic acid, isomaltotrionic acid, maltotetraonic acid, maltohexaonic acid, cellobionic acid, maltooligosaccharide oxide, branched oligosaccharide oxide, starch syrup oxide, powdered candy oxide, and A salty-tasting component-containing food and beverage composition containing a sugar carboxylic acid in which the aldehyde group on the reducing end side of a starch decomposition product or transfer reaction product with a degree of polymerization of 2 or more is oxidized, selected from the group consisting of dextrin oxides ( However, this excludes bakery products, food and drink products containing sodium glutamate, sodium inosinate, or sodium guanylate, and food and drink compositions containing fruit juice or vegetable juice).
前記食塩代替素材が、塩化カリウム又は酵母エキスであり、
マルトビオン酸、イソマルトビオン酸、マルトトリオン酸、イソマルトトリオン酸、マルトテトラオン酸、マルトヘキサオン酸、セロビオン酸、マルトオリゴ糖酸化物、分岐オリゴ糖酸化物、水飴酸化物、粉飴酸化物及びデキストリン酸化物からなる群から選択される少なくとも一種の、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸からなる、塩味増強剤。 A salty taste enhancer that enhances the salty taste of a salty component consisting of at least one selected from the group consisting of table salt and salt substitute materials contained in a food and beverage composition,
The salt substitute material is potassium chloride or yeast extract,
Maltobionic acid, isomaltobionic acid, maltotrionic acid, isomaltotrionic acid, maltotetraonic acid, maltohexaonic acid, cellobionic acid, maltooligosaccharide oxide, branched oligosaccharide oxide, starch syrup oxide, powdered candy oxide, and A salty taste enhancer comprising a sugar carboxylic acid in which an aldehyde group on the reducing end side of a starch decomposition product or a transfer reaction product having a degree of polymerization of 2 or more is oxidized and selected from the group consisting of dextrin oxides .
前記食塩代替素材が、塩化カリウム又は酵母エキスであり、
マルトビオン酸、イソマルトビオン酸、マルトトリオン酸、イソマルトトリオン酸、マルトテトラオン酸、マルトヘキサオン酸、セロビオン酸、マルトオリゴ糖酸化物、分岐オリゴ糖酸化物、水飴酸化物、粉飴酸化物及びデキストリン酸化物からなる群から選択される少なくとも一種の、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸を塩味成分含有飲食組成物に配合する工程を有する、方法。 Salty component-containing food and drink compositions containing at least one salty component selected from the group consisting of salt and salt substitute materials (however, bakery products, food and drink products containing sodium glutamate, sodium inosinate, or sodium guanylate, and fruit juices) or a vegetable juice-containing food or drink composition) , the method comprises:
The salt substitute material is potassium chloride or yeast extract,
Maltobionic acid, isomaltobionic acid, maltotrionic acid, isomaltotrionic acid, maltotetraonic acid, maltohexaonic acid, cellobionic acid, maltooligosaccharide oxide, branched oligosaccharide oxide, starch syrup oxide, powdered candy oxide, and At least one type of starch decomposition product or transfer reaction product selected from the group consisting of dextrin oxides, in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product is oxidized, is blended into a salty ingredient -containing food and drink composition. A method comprising steps.
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| JP2012512631A (en) | 2008-12-19 | 2012-06-07 | ズートツッカー アクチェンゲゼルシャフト マンハイム／オクセンフルト | Flavor enhancer |
| JP2017158500A (en) | 2016-03-10 | 2017-09-14 | サンエイ糖化株式会社 | Fruit juice or vegetable juice-containing beverage composition, taste improver of fruit juice or vegetable juice-containing food composition, and taste improvement method of fruit juice or vegetable juice-containing food composition |
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| JP2012512631A (en) | 2008-12-19 | 2012-06-07 | ズートツッカー アクチェンゲゼルシャフト マンハイム／オクセンフルト | Flavor enhancer |
| JP2017158500A (en) | 2016-03-10 | 2017-09-14 | サンエイ糖化株式会社 | Fruit juice or vegetable juice-containing beverage composition, taste improver of fruit juice or vegetable juice-containing food composition, and taste improvement method of fruit juice or vegetable juice-containing food composition |
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