JP7398195B2 - Food salty taste persistence improver - Google Patents

Description

The present invention relates to a salty taste persistence improver, a food and drink product with improved salty taste persistence, a method for producing the same, and a method for improving salty taste persistence of a food and drink product.

Salty taste is one of the five basic tastes, and is extremely important as a flavor for foods and drinks because it enhances the deliciousness of foods and drinks and has an appetite-stimulating effect.

Commonly, table salt, or sodium chloride, is used to impart a salty taste to foods and drinks, but excessive intake of sodium, its main component, is a risk factor for many diseases including high blood pressure. , it is recommended to limit sodium chloride intake. Therefore, various low-salt foods and drinks with reduced sodium chloride content have been developed and are on the market.

However, simply reducing the sodium chloride content reduces the salty taste, which is one of the basic tastes, resulting in a bland taste, which impairs the balance and deliciousness of the taste. Therefore, many studies have been conducted on methods for reducing the sodium chloride content in foods and drinks while maintaining their salty taste.

Broadly speaking, these methods can be divided into methods using sodium chloride substitutes and methods using salty taste enhancers.

Sodium chloride substitutes are substances that have a salty taste similar to sodium chloride, such as potassium chloride and alkali metal salts of organic acids. Reduce sodium chloride content by replacing with sodium chloride substitutes.

However, sodium chloride substitutes such as potassium chloride have a weaker salty taste than sodium chloride, and exhibit astringency and bitterness in addition to the salty taste. In addition to the salty taste becoming weak, there was a problem that the taste quality also changed.

On the other hand, a salty taste enhancer is a substance that itself does not exhibit a salty taste or exhibits a very weak salty taste, but when added in a very small amount to sodium chloride, it has the effect of making the salty taste of sodium chloride stronger. Therefore, by adding a salty taste enhancer to foods and drinks with a low sodium chloride content, it is possible to make them have the same salty taste as foods and drinks with a higher sodium chloride content. content can be reduced.

To date, various substances have been proposed as salty taste enhancers, but when added to foods and drinks, the taste quality may change or the effects may not always be sufficient, so further technological development is required. There is.

By the way, it has been known that creatine (1-methylguanidinoacetic acid), a nitrogen compound contained in muscles, can impart various flavors to foods. Examples of the taste that creatine can impart include a meaty taste (for example, Patent Documents 1 and 2), a rich taste (for example, Patent Documents 3 and 4), and a hot sour taste (for example, Patent Document 5) etc. are known.

However, there has been no report on the relationship between creatine and the effect of improving the persistence of salty taste.

Japanese Patent Application Publication No. 2013-138614 Japanese Unexamined Patent Publication No. 59-25663 Japanese Patent Application Publication No. 2011-125315 Japanese Patent Application Publication No. 2000-125804 Japanese Patent Application Publication No. 2001-245624

The present inventors have discovered that creatine has the effect of improving the persistence of salty taste in foods and drinks. The present invention is based on this knowledge.

Therefore, one object of the present invention is to effectively improve the sustainability of salty taste in food and drink products.

The present invention includes the following inventions.
(1) A salty taste persistence improver containing creatine.
(2) The agent according to (1), further containing sodium chloride.
(3) The agent according to (2), which is a salt substitute.
(4) The agent according to any one of (1) to (3), which is a seasoning.
(5) Foods and beverages with a long salty taste that contain creatine.
(6) The food or drink according to (5), wherein the content of creatine is 0.005 to 0.1% by weight based on the total weight of the food or drink.
(7) The food or drink according to (5) or (6), further containing sodium chloride.
(8) The food or drink according to (7), wherein the content of sodium chloride is 0.6 to 1.2% by weight based on the total weight of the food or drink.
(9) The food or drink according to any one of (5) to (8), which is a low-salt food or drink.
(10) A method for producing a food or drink with a long salty taste, which comprises the step of incorporating an effective amount of creatine into the food or drink.
(11) A method for improving the durability of salty taste in foods and drinks, which comprises incorporating an effective amount of creatine into the foods and drinks.

According to the present invention, creatine can be used to improve the sustainability of salty taste in foods and drinks. Furthermore, according to the present invention, creatine can be used to adjust food and drink products so that the taste continues to taste salty when eaten. Moreover, according to the present invention, by adding creatine to a food or drink, it is possible to obtain a reduced-salt food or drink in which the content of sodium chloride is reduced while maintaining the original taste of the food or drink.

Specific description of the invention

Salty taste persistence improver One feature of the salty taste persistence improver of the present invention is that it contains creatine. The agent of the present invention is preferably used to improve the sustainability of salty taste in foods and drinks, and more preferably to improve the sustainability of salty taste caused by sodium chloride. It is a surprising fact that creatine has the effect of improving the sustainability of salty taste.

Creatine used in the present invention may be used in the form of hydrate, anhydride and salt, and examples of the hydrate and salt of creatine include creatine monohydrate, creatine pyruvate, creatine citrate. Examples include acid salts. These may be used alone or in combination of two or more, but creatine monohydrate is preferably used alone.

Furthermore, as the creatine used in the present invention, raw materials such as foods containing creatine may be used. Foods containing creatine are not particularly limited, but include meats such as livestock meat (beef, pork, etc.), poultry (chicken, etc.), fish meat (herring, salmon, tuna, cod, etc.), meat derived from meat such as bouillon, etc. Examples include cooked products and extracted extracts containing these ingredients.

The content of creatine in the agent of the present invention is not particularly limited as long as the effects of the present invention are achieved, but it depends on the dosage form, the type and content of other ingredients, and the type, amount, and purpose of the food and drink to which the agent is added. It can be set as appropriate depending on the degree of salty taste persistence. Specifically, the amount can be, for example, 0.005 to 100% by weight based on the total weight of the agent.

The amount of creatine in the present invention can be measured and calculated by the alkaline picric acid method. The specific measurement method is as follows.

(Measurement of creatinine)
Collect 2.5 to 5 g of a sample, adjust the volume to 50 ml with water, filter, and dilute as appropriate to obtain a creatinine test solution. Next, 2.5 ml of picric acid solution (containing 1% sodium hydroxide) is added to 5 ml of this test solution, and after being left at room temperature for 60 minutes, the absorbance (wavelength: 520 nm) is measured. The amount of creatinine is calculated by comparing the absorbance obtained by measuring the creatinine standard solution in the same manner as the test solution.

(Measurement of total creatinine)
Add 10 ml of 6 mol/l hydrochloric acid to 3 ml of the creatinine test solution obtained by the same operation as above, heat to dryness, then add water to the residue to make the volume 50 ml, and filter to obtain the test solution. Add 2.5 ml of picric acid solution (containing 1% sodium hydroxide) to 5 ml of this test solution, and after leaving it for 60 minutes at room temperature, measure the absorbance (wavelength 520 nm) and calculate the total creatinine amount in the same manner as above.

(Calculation of creatine amount)
The amount of creatine is calculated by multiplying the value obtained by subtracting the amount of creatinine from the total amount of creatinine obtained by the above measurement by 1.159.

In the agent of the present invention, creatine may be used as it is or mixed with various other components. In one embodiment, the agents of the invention can be provided in a composition in combination with sodium chloride. That is, in one embodiment, the agent of the present invention further contains sodium chloride. The content of sodium chloride in the agent of the present invention is not particularly limited as long as the effects of the present invention are achieved, but include the dosage form, the type and content of other ingredients, the type, amount, and purpose of the food and drink to which the agent is added. It can be set as appropriate depending on the desired degree of salty taste persistence.

The agent of the present invention can be used in combination with sodium chloride and creatine as a food or drink that can be used in place of common salt and can impart a salty taste. Specifically, according to one embodiment, the agent of the present invention is provided as a salt substitute. Salt substitutes refer to foods and drinks that are used to replace common salt (sodium chloride). According to another preferred embodiment, the agent of the present invention is provided as a seasoning. Examples of such seasonings include solid or liquid seasonings such as soy sauce, sauce, ketchup, mayonnaise, dressing, and bouillon. Including creatine in a salt substitute or seasoning reduces the amount of sodium chloride used in the salt substitute or seasoning, while maintaining the same taste quality as salt that does not contain creatine and is made only of sodium chloride. This is particularly advantageous in improving the durability of salty taste.

When the agent of the present invention contains sodium chloride, the weight ratio of sodium chloride to creatine is preferably 0.42 to 12.5 parts by weight, more preferably creatine to 100 parts by weight of sodium chloride. is 0.625 to 12.5 parts by weight. Even more preferably it is 1.25 to 12.5 parts by weight.

From the viewpoint of reducing the sodium chloride content, the agent of the present invention may contain a known sodium chloride substitute instead of sodium chloride. The content of the sodium chloride substitute in the agent of the present invention is not particularly limited as long as the effects of the present invention are achieved, but the content of the sodium chloride substitute, the dosage form, the type and content of other ingredients, and the addition of agents It can be set as appropriate depending on the type and amount of the food/drink to be used, the desired degree of salty taste persistence, etc.

The substitute for sodium chloride is not particularly limited as long as it is a known sodium chloride substitute, and examples thereof include potassium chloride, alkali metal salts of organic acids, and the like. Among these sodium chloride substitutes, it is preferable to use potassium chloride in that it is possible to replace more sodium chloride while maintaining taste quality and salty taste equivalent to those of sodium chloride.

The agent of the present invention does not contain pharmacologically or food hygienically acceptable additive ingredients such as monosodium glutamate, sodium inosinate, sugars, anti-caking agents, vitamins, fragrances, spices, colorants, antioxidants, and brighteners. It's okay to stay. The additive components may be used alone or in combination of two or more. The content of the additive component in the agent of the present invention is not particularly limited as long as the effects of the present invention are achieved, but include the type of additive component, the dosage form, the type and content of other components, and the content of the food and drink to which the agent is added. It can be set as appropriate depending on the type, amount, desired degree of salty taste persistence, etc.

In the agent of the present invention, creatine may be mixed with various additive components and formulated into a dosage form such as a powder, granule, tablet, or liquid by a conventional method.

Components for formulating into dosage forms such as powders, granules, and tablets (formulation components) are not particularly limited as long as they do not impede the effects of the present invention, but include, for example, alginic acids, pectin, seaweed polysaccharides, Thickening polysaccharides such as carboxymethyl cellulose; Excipients such as lactose, starch, and silicon dioxide; Sweeteners such as glucose, fructose, sucrose, maltose, sorbitol, and stevia; Micronized silicon dioxide, magnesium carbonate, disodium phosphate, and oxidation Examples include anti-caking agents such as magnesium, calcium carbonate and calcium phosphate; vitamins; fragrances; antioxidants; brighteners and the like. These formulation components may be used alone or in combination of two or more. The content of the formulation component in the agent of the present invention is not particularly limited as long as the effects of the present invention are achieved, but include the type of formulation component, the dosage form, the type and content of other ingredients, and the food and drink to which the agent is added. It can be set as appropriate depending on the type of product, the amount, the desired degree of salty taste persistence, etc.

A liquid preparation is obtained by dissolving or dispersing creatine in a solvent. The solvent is not particularly limited as long as it does not impede the effects of the present invention, and examples thereof include water, ethanol, and the like. These solvents may be used alone or in combination of two or more. The content of the solvent in the agent of the present invention can be adjusted as appropriate depending on the type of solvent, the type and content of other ingredients, the type and amount of food and drink to which the agent is added, and the desired degree of salty taste persistence. Can be done.

Foods and Drinks In the present invention, creatine can be used to improve the sustainability of salty taste in foods and drinks. Therefore, according to another aspect of the present invention, a salty taste-sustaining food or drink containing creatine and having improved salty taste sustainability is provided.

The content of creatine in the food and drink products of the present invention is not particularly limited as long as the effects of the present invention can be achieved, but it is set as appropriate depending on the type of food and drink, the amount of salt equivalent, the desired degree of salty taste persistence, etc. be able to. Specifically, the creatine content in the food/beverage product of the present invention is preferably 0.005% by weight or more, more preferably 0.01 to 0.00% by weight, based on the total weight of the food/beverage product. 1% by weight, even more preferably 0.02 to 0.1% by weight.

The content of creatine in the food/beverage product of the present invention can be adjusted by increasing or decreasing the amount of creatine or the food/drink material containing creatine added.

The food and drink products of the present invention can improve the sustainability of the salty taste per equivalent amount of common salt while maintaining the original taste quality of the food and drink products. In other words, even if the food and drink products of the present invention have a lower sodium chloride content than the amount of sodium chloride that should originally be contained in the food and drink, it is equivalent to the amount of sodium chloride that should be contained in the food and drink. It can have a long salty taste. In other words, the food/beverage products of the present invention have improved durability of the salty taste, so that the salty taste can be felt continuously when eating, so even if the sodium chloride content is low, You can feel the same level of saltiness as when the content is higher. Therefore, in one embodiment, the food/beverage product of the present invention can be a low-salt food/beverage product with a reduced content of sodium chloride.

The content of sodium chloride in the food and drink products of the present invention is not particularly limited as long as the effects of the present invention are achieved, but is preferably 0.1 to 20%, more preferably 0.2 to 10%, and even more preferably It is 0.6 to 1.2% by weight.

Further, the content of sodium chloride in the food and drink products of the present invention is preferably 10 to 90% by weight, more preferably 20 to 80% by weight of the amount of sodium chloride that should originally be contained in the food and drink. Even more preferred is 30 to 70% by weight.

The weight ratio of sodium chloride to creatine in the food and drink products of the present invention is preferably 0.42 to 12.5 parts by weight, more preferably 0.625 to 12.5 parts by weight of creatine per 100 parts by weight of sodium chloride. parts by weight, even more preferably from 1.25 to 12.5 parts by weight.

In addition to creatine, the food and drink products of the present invention may contain other components that can be used in food and drink products. Other ingredients that can be used in food and drink products include sugars such as sugar, honey, maple syrup, sucrose, glucose, fructose, maltose, lactose, isomerized sugar, and oligosaccharides; sorbitol, reduced maltose (maltitol), Sugar alcohols such as xylitol, erythritol, and trehalose; Natural or high-intensity sweeteners; Amino acids and their salts such as glutamic acid and glycine; Nucleic acids and their salts such as inosinic acid, guanylic acid, and xanthylic acid; Dietary fiber, pH Examples include buffering agents, fragrances, edible oils, ethanol, water, and the like. These other components may be used alone or in combination of two or more.

The food and drink products of the present invention are not particularly limited as long as they have a salty taste, and include, for example, rice balls, pilaf, fried rice, mixed rice, rice porridge, cooked rice products such as ochazuke, croquettes, spring rolls, fried chicken, etc. Fried foods, prepared foods such as shumai, gyoza, curry, stew, gratin, and boiled dishes, processed livestock products such as hamburgers, sausages, ham, and cheese, salmon flakes, mustard cod roe, salted cod roe, grilled fish, string, salted fish, and fish meat. Processed seafood products such as sausages, kamaboko, boiled fish, and tsukudani; processed vegetable products such as kimchi and pickles; seasonings such as soy sauce, sauces, dressings, miso, mayonnaise, tomato ketchup, and bouillon; udon soup, soba soup, and somen soup; Ramen soup, champon soup, pasta sauce and other noodle soups or sauces, egg soup, seaweed soup, shark fin soup, Chinese soup, consommé soup, curry flavored soup, soup, miso soup, corn cream soup, potage soup, etc. Examples include snack foods such as soups, potato snacks, corn snacks, wheat snacks, rice crackers, and arare, but preferred are cooked rice products, fried foods, and soups. Furthermore, the food and drink products of the present invention include food and drink products in the form of frozen foods, retort foods, freeze-dried foods, and the like. Note that even if the food or drink does not contain sodium chloride before eating or drinking, the food or drink that contains sodium chloride at the time of eating or drinking is also included in the food or drink of the present invention.

Method for producing food and drink products with improved salty taste persistence According to the present invention, creatine is added to food and drink products to produce food and drink products with improved salty taste sustainability. Therefore, according to the present invention, there is provided a method for producing a food/drink with a long salty taste, which comprises a step of incorporating an effective amount of creatine into the food/drink.

In the production method of the present invention, the effective amount of creatine is an effective amount for improving the persistence of salty taste in foods and drinks, and depends on the type of food and drink, the equivalent amount of salt, and the desired degree of salty taste persistence. It can be set as appropriate.

The content of sodium chloride and the weight ratio of sodium chloride to creatine in the food or drink can be the same as in the food or drink of the present invention.

The method and timing of incorporating creatine into foods and drinks are not particularly limited as long as the effects of the present invention are achieved. For example, creatine may be added to the food/beverage materials in advance, or creatine may be added in any step during the production of the food/beverage products of the present invention.

Moreover, the manufacturing method of the present invention may include a step of incorporating sodium chloride and other ingredients usable in food and drink into the food and drink. As other ingredients that can be used in the food or drink, the same ingredients as in the food or drink of the present invention can be used.

Method/Use for Improving the Sustainability of Salty Taste in Foods and Drinks According to another aspect of the present invention, there is provided a method for improving the sustainability of salty taste in food and drink products, which comprises the step of incorporating an effective amount of creatine into the food and drink. Ru.

Further, according to another aspect of the present invention, there is provided the use of creatine as a salty taste persistence improver in food and drink products. According to one embodiment, the salty taste persistence improver further contains sodium chloride. Moreover, according to one embodiment, the salty taste persistence improver is a salt substitute. Moreover, according to one embodiment, the salty taste persistence improver is a seasoning.

According to yet another aspect of the present invention, there is provided the use of creatine in the production of a salty taste persistence improver in food and drink products. According to one embodiment, the salty taste persistence improver further contains sodium chloride. Moreover, according to one embodiment, the salty taste persistence improver is a salt substitute. Moreover, according to one embodiment, the salty taste persistence improver is a seasoning.

The salty taste persistence improvement method and use of the present invention can be carried out according to the description of the agent, food/beverage product, and manufacturing method of the present invention.

EXAMPLES Hereinafter, the present invention will be specifically explained based on Examples, but the present invention is not limited to these Examples. In the examples, unless otherwise stated, table salt was purified salt (salt: 99.9% or more) manufactured by Nippon Salt Manufacturing Co., Ltd., and creatine was used as Creapure (creatine monohydrate) manufactured by Unitec Foods Co., Ltd. content: 99.9% or more) was used.

Furthermore, in the Examples, the amount of creatine was measured by the Japan Food Research Center. Specifically, measurements and calculations were performed using the alkaline picric acid method shown below.
(Measurement of creatinine)
2.5 to 5 g of a sample was taken, the volume was adjusted to 50 ml with water, filtered, and diluted appropriately to obtain a creatinine test solution. Next, 2.5 ml of picric acid solution (containing 1% sodium hydroxide) was added to 5 ml of this test solution, and after being left at room temperature for 60 minutes, the absorbance (wavelength: 520 nm) was measured. The amount of creatinine was calculated by comparing the absorbance obtained by measuring the creatinine standard solution in the same manner as the test solution.
(Measurement of total creatinine)
10 ml of 6 mol/l hydrochloric acid was added to 3 ml of the creatinine test solution obtained by the same operation as above, and after heating and drying, water was added to the residue to make the volume 50 ml, and the test solution was filtered. . 2.5 ml of picric acid solution (containing 1% sodium hydroxide) was added to 5 ml of this test solution, and after being left at room temperature for 60 minutes, the absorbance (wavelength 520 nm) was measured, and the total creatinine amount was calculated in the same manner as above.
(Calculation of creatine amount)
The amount of creatine was calculated by multiplying the value obtained by subtracting the amount of creatinine from the total amount of creatinine obtained by the above measurement by 1.159.

Example 1: Examination of the correlation between the presence or absence of creatine and the persistence of salty taste As test group 1, an aqueous solution containing 0.02% by weight of creatine in a 0.8% by weight saline solution was prepared. As Comparative Group 1, a 0.8% by weight saline solution to which creatine was not added was prepared. Sensory evaluation was conducted for each of Test Group 1 and Comparative Group 1. The sensory evaluation was conducted using the paired comparison method by 24 in-house taste judges who passed the basic five-taste discrimination test and the concentration difference discrimination test. The results are shown in Table 1.

From the results in Table 1, in Test Group 1, the number of people who said that the salty taste was long lasting was significantly higher than in Comparative Group 1, confirming that adding creatine improves the long lasting salty taste.

Example 2: Examination of the correlation between creatine concentration and salty taste persistence As test groups 2-1 to 2-5, 0.005% by weight and 0.01% by weight of creatine were added to a 0.8% by weight saline solution, respectively. , 0.02% by weight, 0.05% by weight and 0.1% by weight were prepared. As Comparative Group 2, a 0.8% by weight saline solution without the addition of creatine was prepared. Sensory evaluation was conducted for each test plot and comparison plot. The sensory evaluation was carried out by five in-house taste judges by assigning the following 5-level rating to each test group, with the "strength of salty taste persistence" of comparison group 2 being set as 0.
2: Clearly stronger than comparison area 2 1: Slightly stronger than comparison area 2 0: No difference from comparison area 2 -1: Slightly weaker than comparison area 2 -2: Clearly weaker than comparison area 2

From the results in Table 2, it can be seen that in Test Groups 2-1 to 2-5, in which the creatine concentration was adjusted to a range of 0.005 to 0.100% by weight, the salty taste lasted longer than in Comparative Group 2, which did not contain creatine. It was confirmed that the performance improved.

Example 3: Examination of the correlation between the presence or absence of creatine and salty taste persistence at each sodium chloride concentration Test groups 3-1 to 3-4: 0.6% by weight, 0.8% by weight, 1.0% by weight Aqueous solutions were prepared by adding 0.05% by weight of creatine to each of the 1.2% by weight saline solutions. As Comparative Groups 3-1 to 3-4, aqueous solutions without creatine were prepared at the same salt concentration as in Test Groups 3-1 to 3-4. Sensory evaluation was conducted for each test plot and comparison plot. The sensory evaluation was carried out by four in-house taste judges by assigning the following 5-level rating to each corresponding test group, with the "intensity of salty taste persistence" of each comparison group being set as 0.
2: Clearly stronger than the corresponding comparison plot 1: Slightly stronger than the corresponding comparison plot 0: No difference from the corresponding comparison plot -1: Slightly weaker than the corresponding comparison plot -2: Than the corresponding comparison plot clearly weak

From the results in Table 3, test plots 3-1 to 3-5, in which the salt concentration was adjusted to a range of 0.6 to 1.2% by weight and the creatine concentration was adjusted to 0.05% by weight, did not contain creatine. It was confirmed that the durability of the salty taste was improved compared to the corresponding comparison plot without the salty taste. Furthermore, there was a tendency for the effect of creatine addition to become clearer as the salt concentration increased.

Example 4: Examination of the correlation between the presence or absence of creatine in foods and drinks and salty taste persistence 1
After cooking 200g of packed rice (Sato's rice silver rice: Sato Foods Industry Co., Ltd.) in a microwave at 600W for 2 minutes, reduce the temperature to below 40℃, add 1.0 weight each of salt and creatine. % and 0.05% by weight, and mixed to prepare rice balls to prepare test group 4. As comparative group 4, rice balls were prepared in which creatine was not added and 1.0% by weight of common salt was added and mixed. Sensory evaluation was conducted for each of Test Group 4 and Comparative Group 4. The sensory evaluation was carried out by four in-house taste judges by rating Test Group 4 on the following 5-level scale, with the "strength of salty taste persistence" of Comparative Group 4 being set as 0.
2: Clearly stronger than comparison area 4 1: Slightly stronger than comparison area 4 0: No difference from comparison area 4 -1: Slightly weaker than comparison area 4 -2: Clearly weaker than comparison area 4

As a result of Table 4, even in rice balls, which are solid foods, in Test Group 4 in which creatine was adjusted to a predetermined concentration (0.05% by weight), compared to Comparative Group 4 that did not contain creatine, the salty taste during eating was significantly lower. There was a strong sense of sustainability.

The results in Table 5 show that even in chicken soup, test group 5, in which the creatine concentration was adjusted to a predetermined range (0.05% by weight), compared to comparative group 5, in which the creatine concentration was lower (0.006% by weight). It was confirmed that the durability of the salty taste was improved.

Example 5: Examination of the correlation between creatine concentration and salty taste persistence in food and beverages 2
Concentrated chicken soup ("Torigara Soup": Akigawa Bokuen Co., Ltd., raw materials: chicken, salt) was diluted 5 times with pure water (creatine concentration 0.006% by weight), and 1.0% salt and creatine were added each. They were added and mixed so as to be 0.05% by weight to prepare chicken soup for test group 5. Comparison Group 5 was prepared by adding and mixing creatine to the same 5-fold diluted concentrated chicken soup (creatine concentration 0.006% by weight) as in Test Group 5, but adding and mixing salt to a concentration of 1.0% by weight. I prepared a soup. Sensory evaluation was conducted for each of Test Group 5 and Comparative Group 5. The sensory evaluation was carried out by four in-house taste judges by rating Test Group 5 on the following 5-level scale, with the "strength of salty taste persistence" of Comparative Group 5 being set as 0.
2: Clearly stronger than comparison area 5 1: Slightly stronger than comparison area 5 0: No difference from comparison area 5 -1: Slightly weaker than comparison area 5 -2: Clearly weaker than comparison area 5

As a result of Table 5, even in the chicken soup, test group 5, in which the creatine concentration was adjusted to a predetermined concentration (0.05% by weight), compared to comparison group 5, in which the creatine concentration was lower (0.006% by weight). It was confirmed that the sustainability of the salty taste during eating was improved.

Example 6: Examination of the correlation between creatine concentration and salty taste persistence in food and beverages 3
Concentrated chicken bouillon ("Reliable chicken bouillon": Nichirei Foods Co., Ltd., raw materials: chicken bones, vegetables (onions, carrots, celery), bay leaf, some of which contains chicken) diluted 10 times with pure water ( A chicken bouillon soup was prepared by adding and mixing creatine content (0.012% by weight), salt at 1.0% by weight, and creatine at 0.05% by weight, and used as Test Group 6-1. In addition, chicken bouillon soup was prepared in the same manner as Test Group 6-1 except that creatine was added and mixed at 0.1% by weight, and Test Group 6-2 was prepared. As comparison group 6, creatine was not added to the same 10-fold diluted concentrated chicken broth (creatine concentration 0.012%) as in test groups 6-1 and 6-2, and salt was added to 1.0% by weight. Added and mixed chicken bouillon soup was prepared. Sensory evaluations were conducted for Test Groups 6-1 and 6-2 and Comparative Group 6, respectively. The sensory evaluation was carried out by four in-house taste judges by assigning the following five-level ratings to Test Groups 6-1 and 6-2, with Comparison Group 6's "Strength of Salty Taste Persistence" being set as 0. did.
2: Clearly stronger than comparison area 6 1: Slightly stronger than comparison area 6 0: No difference from comparison area 6 -1: Slightly weaker than comparison area 6 -2: Clearly weaker than comparison area 6

As a result of Table 6, in test group 6-2 where the creatine concentration was adjusted to a predetermined concentration (0.10% by weight), compared to comparison group 6 where the creatine concentration was low (0.012% by weight), It was confirmed that the sustainability of the salty taste was improved.

According to the present invention, it is possible to provide a salty taste persistence improver, a food or drink product with improved salty taste persistence, a method for producing the same, and a method for improving salty taste persistence of a food or drink product.

Claims (4)

A salty taste persistence improver containing creatine. The agent according to claim 1, further comprising sodium chloride. The agent according to claim 2, which is a salt substitute. The agent according to any one of claims 1 to 3, which is a seasoning .