JPH06335361A - Taste-improving agent - Google Patents

Abstract

PURPOSE:To provide a taste-improving agent for potassium-containing food and drink capable of improving the harsh taste of the potassium-containing food or drink while keeping the salty taste of the food, etc. CONSTITUTION:The taste-improving agent for potassium-containing food and drink contains at least one component originated from tea, DOKUDAMI (Houttuynia cordata), barley, guava and herb. Any part of tea tree may be used as the source of the tea and non-fermented leaf, semi-fermented leaf or fermented leaf can be used as the tea leaf. Any component originated from commonly used DOKUDAMI tea, barley tea, guava tea, buckwheat tea or herb tea can be used as the component other than tea.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a taste improver. In particular, the present invention relates to an excellent taste improving agent that reduces the astringent taste without reducing the salty taste of potassium-containing food and drink.

[0002]

2. Description of the Related Art The Japanese are the people who ingest one of the largest amount of salt in the world, and the National Nutrition Survey of the Ministry of Health and Welfare (1992).
According to (year), there is a statistical result that the average intake of salt is 12.5 g / day. The Ministry of Health and Welfare has recommended that the dose be 10 g / day or less, and it is said that further efforts for salt reduction will be necessary in the future. When a large amount of sodium chloride (sodium chloride) is ingested, a large amount of sodium accumulates in the body, and along with this, the water content of blood vessels increases and blood pressure rises. In other words, it is a well-known fact that the cause of hypertension and the excessive intake of salt are closely linked to each other, and cause other complications.
Currently, potassium chloride is most often used as a salt substitute for patients who need to reduce their salt intake, and a salt-containing seasoning with a low sodium content, which contains sodium chloride as an additive, is used. Many are manufactured. This is because the taste of potassium chloride is relatively close to that of sodium chloride and there are no major negative points in terms of physiological function. However, potassium chloride has a unique astringent taste, and the amount and field of use thereof are greatly limited. For the purpose of improving the taste of potassium chloride, many attempts have been made to add inorganic salts, seasonings, sweeteners, etc. to potassium chloride, but they have not been completely satisfactory.

[0003]

As described above, there is a strong demand for suppressing the intake of sodium ions while maintaining the saltiness of salt, and the opportunity to use potassium chloride in foods for the purpose of partially replacing salt. Are very many. However, potassium chloride has a unique astringent taste, which makes the replacement rate of sodium chloride with potassium chloride extremely low. Also,
Even when potassium glutamate, potassium citrate, potassium hydroxide or the like is used, it has a unique astringent taste, and its improvement is desired. However, no taste improver for potassium-containing foods and drinks has been developed yet which is satisfactory both in terms of quality and economy. The present invention has been made in view of such a current situation, and its object is to improve the taste of a potassium-containing food or drink having the effect of improving the astringent taste while maintaining the saltiness of the potassium-containing food or drink. To provide the agent.

[0004]

Means for Solving the Problems The present invention will be summarized. The present invention comprises a potassium-containing food or drink containing at least one of tea, dokudami, wheat, guava, buckwheat and herbs. The present invention relates to a taste improver.

The present invention will be described in detail below. First, the tea-derived component of the present invention is, for example, a bud of a Camelliaceae tea tree, tea leaves obtained by using leaves and stems as raw materials, and may be used as it is, or, like Matcha, after being dried, cut, and then mortar. It may be finely ground and used as a powder. Further, the tea-derived component of the present invention includes an extract from tea leaves. Further, the tea-derived component of the present invention includes the roots of Camelliaceae tea tree and / or
Or the extract thereof is also included. The type of tea tree to be used in the present invention is not particularly limited, but examples of tea leaves that are commonly drunk include Chinese species, Assam species and Assam hybrids in between, as well as Taiwanese species, Japanese species, etc. "Food Encyclopedia," Ito Dental Publishing Co., Ltd., p. 507 (1
982)]. Further, the pretreatment method for tea leaves of the present invention includes non-fermentation (gyokuro, matcha, sencha, bancha, houjicha, etc.), semi-fermentation (oolong tea, iron kannon, etc.), fermentation (black tea, etc.), but is not particularly limited. Further, even if the tea leaves are the third and subsequent teas, there is no problem and they are all suitable as taste improvers for potassium-containing food and drink.

Examples of the method for extracting tea leaves include a hot water extraction method and an organic solvent (eg ethanol) extraction method. One example of the hot water extraction method is 80 kg for 40 kg of tea leaves.
It is sufficient to add 0 liter of water and extract at 90 ° C. for about 10 minutes. One example of the organic solvent extraction method is 40 k tea leaves.
It is sufficient to add 400 liters of ethanol and 400 liters of water to g and extract at 60 ° C. for 10 minutes. The extraction condition is not limited to this, and the extraction condition may be appropriately selected according to the purpose. The tea-derived component of the present invention may be concentrated, decolorized, if necessary.
It can also be obtained by performing an appropriate treatment such as deodorization and drying alone and / or in combination. The tea-derived component thus obtained has a difference in the component depending on the origin of the raw material, the harvesting time, the variety of tea leaves or the cultivation method, but in general, tannin, caffeine, amino acids, vitamins, proteins,
It contains flavonols, inorganic substances, polyphenols, etc., and it is presumed that these components have a taste improving effect.

Plants other than tea trees, such as Dokudami (Dactylaceae), barley (Poaceae), guava (Familiaceae), buckwheat (Polygonaceae), and herbs, etc., are Dokudami tea, barley tea, guava tea, buckwheat tea, and It is widely used as herbal tea, but these derived components are also suitable in the present invention. For example, the raw material before tea extraction may be dried as it is, or may be powdered after drying. May be used. Furthermore, these extracts can also be used. The extraction method can be performed in the same manner as the tea-derived component.

There is no particular limitation on the method of using at least one of the components derived from tea, dokudami, wheat, guava, buckwheat, herbs and the like as a taste improver for potassium-containing foods and drinks. It may be added to food and drink, or by mixing it with potassium chloride,
If necessary, it may be dried and then added to the food or drink.
Furthermore, mixing with salt is also possible.

When improving the astringent taste of potassium chloride, when used in foods and drinks, tea, hemp, wheat, guava,
The addition ratio of at least one of the ingredients derived from buckwheat and herbs and potassium chloride varies depending on the substitution rate of salt with potassium chloride, the concentration of potassium chloride added, the composition of tea-derived ingredients, other food ingredients, etc. I can't
Usually, 1 to 200 parts by weight of dry matter, at least one kind of components derived from tea, dokudami, wheat, guava, buckwheat and herbs is added to 100 parts of potassium chloride. In this case, when the flavor of those components may be imparted to the food or drink in addition to the taste improvement of potassium chloride, the addition rate may be 200 parts or more.

The foods and drinks to which the taste improver of the present invention is added are not particularly limited as long as they are foods and drinks that usually contain potassium, but for the purpose of reducing salt, it is desired to increase the replacement ratio of sodium chloride with potassium chloride. Nevertheless, foods and drinks whose substitution rate is limited in terms of the taste of potassium chloride are particularly suitable targets. In addition, when the taste improver of the present invention is used, not only potassium chloride but also potassium-containing foods and drinks (potassium glutamate, potassium citrate, potassium hydroxide, etc.) can reduce their astringent taste. .

[0011]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

Example 1 61 kg of powder was obtained by completely mixing 1 kg of matcha and 60 kg of potassium chloride. Sensory evaluation of this powder and potassium chloride with an aqueous solution containing 2% of potassium chloride revealed that the product of the present invention had a better masking of the astringent taste of potassium chloride than the potassium chloride alone.

Example 2 44 kg of tea leaves of Sencha were extracted with 880 kg of water by heating at 90 ° C. for 10 minutes, and Takekara Pharmaceutical Co., Ltd. activated charcoal TakeWR 50WR was deodorized and decolorized with 37 kg according to a conventional method, and 19 kg of potassium chloride was completely added. A dissolved mixed solution was prepared and spray-dried at an inlet temperature of 150 ° C and an outlet temperature of 80 ° C to obtain 20 kg of a white powder. Similar to Example 1, the product of the present invention masked the astringent taste of potassium chloride better than the single product of potassium chloride.

Example 3 50 kg of oolong tea leaves were treated with 900 kg of water at 90 ° C. for 1 hour.
A mixture was prepared by completely extracting 20 kg of potassium chloride and 10 kg of salt into a product deodorized and decolorized with Takekara Pharmaceutical Co., Ltd., activated carbon TakeWR 50WR, 38 kg, 38 kg, according to a conventional method for 0 minutes. C. and outlet temperature of 80.degree. C. were spray-dried to obtain 32 kg of white powder. Similar to Example 1, the acrid taste of potassium chloride was masked in the product of the present invention as compared with the single product of potassium chloride.

Example 4 50 kg of the dry ground product of Dokudami's aerial part was heated and extracted with 850 liters of water and decolorized and deodorized with 34 kg of activated carbon Takecor 50WR manufactured by Takeda Pharmaceutical Co., Ltd. according to a conventional method. It was added according to the composition to make lightly pickled cucumber. As a result of the sensory evaluation, the acrid taste of potassium chloride was hardly sensed in the product of the present invention to which the extract of ingredients derived from Dokudami was added, whereas the acrid taste of potassium chloride alone was felt.

[0016]

[Table 1] Table 1 Cucumber lightly pickled ──────────────────────────────────── Raw materials Reference to the product of the present invention ─────────────────────────────────── Dokudami-derived ingredient 5.0 liters --- Salt 3.0 kg 3.0 kg Potassium chloride 2.0 kg 2.0 kg Hon mirin 0.5 liter 0.5 liter Drink lactic acid 0.5 liter 0.5 liter Plum vinegar extract 0.4 liter 0.4 liter Water 82.6 liter 87.6 liters − − − − − − − − − − − − − − − − − − Cucumber 150 kg 150 kg ───────────────────────── ──────────

As for the wheat, guava, buckwheat and herbs, the same hot water extraction results were examined.
A similar effect was observed.

[0018]

As described in detail above, the taste improving agent of the present invention containing at least one of the components derived from tea, dokudami, wheat, guava, buckwheat and herbs, contains potassium. This is a remarkable effect in that the acrid taste of food and drink can be reduced. In particular, the present invention relates to an excellent taste improver that reduces the astringent taste without reducing the saltiness of potassium-containing food and drink.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hideo Morita 3-4-1, Seta, Otsu City, Shiga Prefecture, Central Research Laboratory, Mina Shuzo Co., Ltd.

Claims (1)

[Claims] 1. A taste improver for a potassium-containing food or drink, comprising at least one component derived from tea, dokudami, wheat, guava, buckwheat and herb.