JPWO2019177003A1 - Salty and / or spice enhancer - Google Patents

Abstract

An object of the present invention is to provide a novel salty taste and / or spice sensation enhancer, a salty taste and / or spice sensation enhancing method, etc., which can effectively enhance the salty taste and / or spice sensation. The present invention relates to a salty taste and / or spice sensation enhancer containing a branched saturated aliphatic monocarboxylic acid or a salt thereof.

Description

The present invention relates to salty and / or spice enhancers. The present invention also relates to a method for producing a food product using the salty taste and / or spice sensation enhancer or the like. Furthermore, the present invention relates to a method for enhancing salty taste and / or spice sensation using the salty taste and / or spice sensation enhancer or the like.

Salt is used in foods for various purposes such as adding salty taste, but excessive intake of salt increases the risk of causing hypertension and heart disease, and reduces the intake of salt due to recent health consciousness. It is important to do. The amount of salt intake can be reduced by reducing the amount of salt used (reduced salt) when manufacturing foods, but such reduced salt foods are said to be less satisfying due to lack of saltiness. There's a problem. Therefore, it is required to develop a technique for enhancing the salty taste of food without increasing the intake of salt.

On the other hand, 4-methylpentanoic acid (also referred to as isocaproic acid, 4-methylpentanoic acid, etc.) has conventionally been used as a flavor composition having a cocoa or chocolate flavor, a tea flavor, or a yogurt or cheese-like flavor. It has been reported that this can be achieved (Patent Documents 1 to 3). However, neither of Patent Documents 1 to 3 describes that 4-methylpentanoic acid has a salty taste enhancing effect and a spice feeling enhancing effect.

Japanese Unexamined Patent Publication No. 2006-121958 Japanese Unexamined Patent Publication No. 2005-143467 Japanese Unexamined Patent Publication No. 2006-124490

An object of the present invention is to provide a novel salty taste and / or spice sensation enhancer, a salty taste and / or spice sensation enhancing method, etc., which can effectively enhance the salty taste and spice sensation.

As a result of various studies to solve the above-mentioned problems, the present inventors have newly found that a branched saturated aliphatic monocarboxylic acid has a salty taste enhancing effect.
Further, the present inventors have further studied and found that the salty taste can be enhanced more effectively by using methional, butyric acid, and sotolon in combination with the branched saturated aliphatic monocarboxylic acid.
The present inventors have also newly found that a branched saturated aliphatic monocarboxylic acid has a spice sensation enhancing effect.
The present inventors have also found that the combined use of methional, butyric acid, and sotolon in addition to the branched saturated aliphatic monocarboxylic acid can enhance the spice feeling more effectively.
The present inventors have completed the present invention by conducting further research based on these findings.
That is, the present invention is as follows.

[1] (A) A salty taste and / or spice sensation enhancer containing a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
[2] (A) is the general formula (I):

[In the formula, R represents a C _1-12 linear alkylene group _{substituted with at least one C 1-4 alkyl group]}
The salty taste and / or spice sensation enhancer according to [1], which is a compound represented by (1) or a salt thereof.
[3] (A) is isobutyric acid, isovaleric acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylcaproic acid, 5-methylhexanoic acid, 2-methylheptanic acid. The salty taste and / or spiciness enhancer according to [1] or [2], which is at least one compound selected from the group consisting of 4-methylpentanoic acid and 4-methylnonanoic acid or a salt thereof.
[4] The salty taste and / or spice sensation enhancer according to any one of [1] to [3], wherein (A) is 4-methylpentanoic acid or a salt thereof.
[5] The invention according to any one of [1] to [4], further comprising at least one selected from the group consisting of (B) methional, (C) butyric acid or a salt thereof, and (D) sotolon. Salty and / or spice enhancer.
The weight ratio between the content ^{b 1} of [6] in the salty and / or spicy sensation enhancer and content ^{a 1} in (A) (B) ^is, a ^1: b 1 = 1: is from 0.01 to 50 , [5] The salty taste and / or spice sensation enhancer.
[7] The weight ratio between the content ^{c 1} of the content of the salty taste and / or spice sensitive enhancers (A) ^{a 1} and (C) ^{is, a 1: c 1 = 1} : is 0.1 to 500 , [5] or [6]. The salty taste and / or spice sensation enhancer.
[8] The weight ratio ^{of the content a 1 of (A) to the content d 1} of (D) in the salty taste and / or spice sensation enhancer ^{is a 1} : d ¹ = 1: 0.01 to 50. , The salty taste and / or spice sensation enhancer according to any one of [5] to [7].
[9] The salty taste and / or spice sensation enhancer according to any one of [5] to [8], which comprises (B), (C) and (D).
[10] The salty taste and / or spice sensation enhancer according to any one of [1] to [9], which enhances at least one selected from the group consisting of meat flavor and cheese flavor.
[11] The salty taste and / or spice sensation enhancer according to any one of [1] to [10], which is a salty taste enhancer.
[11-2] The salty taste and / or spice sensation enhancer according to any one of [1] to [10], which is a spice sensation enhancer.
[11-3] The salty taste and / or spice sensation enhancer according to any one of [1] to [10], which is a salty taste and spice sensation enhancer.
[12] A salty and / or spice-containing food containing the salty taste and / or spice sensation enhancer according to any one of [1] to [11].
[13] The salt and / or spice-containing food according to [12], wherein the content of (A) in the salty taste and / or spice sensation enhancer is 0.01% by weight or more and 100% by weight or less.
[14] The salty taste and / or spice sensation enhancer contains (B), and the content of (B) in the salty taste and / or spice sensation enhancer is 0.01% by weight or more and 99.9% by weight or less. , [12] or [13], the salty and / or spice-containing food.
[15] The salty taste and / or spice sensation enhancer contains (C), and the content of (C) in the salty taste and / or spice sensation enhancer is 0.01% by weight or more and 99.9% by weight or less. , The salty and / or spice-containing food according to any one of [12] to [14].
[16] The salty taste and / or spice sensation enhancer contains (D), and the content of (D) in the salty taste and / or spice sensation enhancer is 0.01% by weight or more and 99.9% by weight or less. , The salty and / or spice-containing food according to any one of [12] to [15].
[17] (A) A method for producing a salt and / or spice-containing food, which comprises adding a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
[18] (A) is the general formula (I):

[In the formula, R represents a C _1-12 linear alkylene group _{substituted with at least one C 1-4 alkyl group]}
The production method according to [17], which is a compound represented by (1) or a salt thereof.
[19] (A) is isobutyric acid, isovaleric acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylcaproic acid, 5-methylhexanoic acid, 2-methylheptanic acid. The production method according to [17] or [18], which is at least one compound selected from the group consisting of 4-methylpentanoic acid and 4-methylnonanoic acid or a salt thereof.
[20] The production method according to any one of [17] to [19], wherein (A) is 4-methylpentanoic acid or a salt thereof.
[21] The production method according to any one of [17] to [20], wherein the addition amount of (A) is 0.00005 wt ppm or more and 15 wt ppm or less.
[22] Any one of [17] to [21], further comprising adding at least one selected from the group consisting of (B) methional, (C) butyric acid or a salt thereof, and (D) sotolon. The manufacturing method described in 1.
[23] The weight ratio of the added amount of ^{(A) a 2} and the amount ^{b 2} of (B) ^{is, a 2: b 2 = 1} : is 0.01 to 50, [22] The method according.
[24] The weight ratio of the added amount of ^{(A) a 2} and the amount ^{c 2} of (C) ^{is, a 2: c 2 = 1} : is 0.1 to 500, [22] or [23], wherein Manufacturing method.
[25] The weight ratio of the amount ^{a 2} and the amount ^{d 2} of (D) in (A) ^is, a ^2: d 2 = 1: as 0.01 to 50, the [22] - [24] The manufacturing method according to any one.
[26] The production method according to any one of [22] to [25], wherein the amount of (B) added is 0.001 ppm by weight or more and 10 ppm by weight or less.
[27] The production method according to any one of [22] to [26], wherein the amount of (C) added is 0.01 wt ppm or more and 100 wt ppm or less.
[28] The production method according to any one of [22] to [27], wherein the amount of (D) added is 0.0001 ppm by weight or more and 50 ppm by weight or less.
[29] The production method according to any one of [22] to [28], wherein (B), (C) and (D) are added.
[30] The production method according to any one of [17] to [29], wherein the salt and / or spice-containing food has an enhanced salty taste and / or spice feeling.
[31] The production method according to [30], wherein the salt and / or spice-containing food is at least one enhanced selected from the group consisting of meat flavor and cheese flavor.
[32] The production method according to any one of [17] to [31], which is a method for producing a salt-containing food.
[32-2] The production method according to any one of [17] to [31], which is a method for producing a spice-containing food.
[32-3] The production method according to any one of [17] to [31], which is a method for producing a food containing salt and spices.
[33] (A) A method for enhancing the salty taste of a salt-containing food, which comprises adding a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
[34] (A) A method for enhancing the spice feeling of a spice-containing food, which comprises adding a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
[34-2] (A) A method for enhancing the salty taste and spice feeling of a salty and spice-containing food, which comprises adding a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
[35] (A) is the general formula (I):

[In the formula, R represents a C _1-12 linear alkylene group _{substituted with at least one C 1-4 alkyl group]}
The enhancement method according to [33] or [34], which is a compound represented by (1) or a salt thereof.
[36] (A) is isobutyric acid, isovaleric acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylcaproic acid, 5-methylhexanoic acid, 2-methylheptanic acid. The enhancing method according to any one of [33] to [35], which is at least one compound selected from the group consisting of 4-methylpentanoic acid and 4-methylnonanoic acid or a salt thereof.
[37] The enhancement method according to any one of [33] to [36], wherein (A) is 4-methylpentanoic acid or a salt thereof.
[38] The enhancement method according to any one of [33] to [37], wherein the addition amount of (A) is 0.00005 wt ppm or more and 15 wt ppm or less.
[39] Any one of [33] to [38], further comprising adding at least one selected from the group consisting of (B) methional, (C) butyric acid or salts thereof, and (D) sotolon. The enhancement method described in 1.
[40] The weight ratio of the amount ^{a 3} of (A) and the addition amount ^{b 3} of (B) ^{is, a 3: b 3 = 1} : is 0.01 to 50, [39] The method enhancing described.
The weight ratio of the amount ^{c 3} of [41] and the amount ^{a 3} of (A) (C) ^{is, a 3: c 3 = 1} : is 0.1 to 500, [39] or [40], wherein How to enhance.
[42] The weight ratio of the amount ^{d 3} between the mixing amount of ^{a 3} of (A) (D) ^{is, a 3: d 3 = 1} : is a 0.01 to 50, the [39] - [41] The enhancement method according to any one.
[43] The enhancement method according to any one of [39] to [42], wherein the addition amount of (B) is 0.001 ppm by weight or more and 10 ppm by weight or less.
[44] The enhancement method according to any one of [39] to [43], wherein the amount of (C) added is 0.01 wt ppm or more and 100 wt ppm or less.
[45] The enhancement method according to any one of [39] to [44], wherein the amount of (D) added is 0.0001 ppm by weight or more and 50 ppm by weight or less.
[46] The enhancement method according to any one of [39] to [45], wherein (B), (C) and (D) are added.
[47] The enhancing method according to [33] to [46], wherein at least one selected from the group consisting of meat flavor and cheese flavor is enhanced.

According to the present invention, it is possible to provide a novel salty taste and / or spice feeling enhancer capable of effectively enhancing the salty taste and spice feeling. Further, the salty taste and / or spice sensation enhancer of the present invention can enhance the livestock meat flavor and the cheese flavor in addition to the salty taste and the spice sensation.
Further, according to the present invention, it is possible to produce a salt-containing food having an effectively enhanced salty taste. The production method of the present invention can produce a salt-containing food having an enhanced meat flavor and cheese flavor in addition to the salty taste. Further, according to the present invention, a spice-containing food having an effectively enhanced spice feeling can also be produced. Further, according to the present invention, it is possible to produce a salty and spice-containing food having enhanced saltiness and spice feeling.
Further, according to the present invention, the salty taste of salt-containing foods can be effectively enhanced. The enhancing method of the present invention can enhance the meat flavor and the cheese flavor in addition to the salty taste. Further, according to the present invention, the spice feeling of the spice-containing food can be effectively enhanced. Further, according to the present invention, the salty taste and spice feeling of foods containing salt and spices can be effectively enhanced.
Further, the present invention can enhance the salty taste and spice feeling in various foods regardless of the types of salt-containing foods, spice-containing foods, salt and spice-containing foods.

(Salty and / or spice enhancer of the present invention)
The salty taste and / or spiciness enhancer of the present invention (sometimes referred to as “the agent of the present invention” in the present specification) is (A) branched saturated aliphatic monocarboxylic acid or a salt thereof (in the present specification, The main feature is that it contains (sometimes simply referred to as "(A)") as an active ingredient.

[(A) Branched saturated aliphatic monocarboxylic acid or a salt thereof]
The "branched saturated aliphatic monocarboxylic acid" used in the present invention refers to an aliphatic monocarboxylic acid having a carbon chain composed of only a single bond and having at least one branch in the carbon chain. The number of carbon atoms of the branched saturated aliphatic monocarboxylic acid is preferably 4 to 18, more preferably 4 to 14, still more preferably 6 to 12, and particularly preferably 6 to 10.

The branched saturated aliphatic monocarboxylic acid used in the present invention is preferably a compound represented by the following general formula (I) (hereinafter, may be referred to as compound (I)).

General formula (I):

[In the formula, R represents a C _1-12 linear alkylene group _{substituted with at least one C 1-4 alkyl group]}

_{The "C 1-12} linear alkylene group" in R means a linear alkylene group having 1 to 12 carbon atoms, and specifically, methylene, ethylene, propylene, butylene, pentylene, hexylene, and heptylene. , Octylene, nonilen, desylene, undecylene, dodecylene. Of these, the C _1-10 linear alkylene group is preferable, the C _1-8 linear alkylene group is more preferable, and the C _3-8 linear alkylene group is particularly preferable.

_{The C 1-12} linear alkylene group in R is substituted with at least one C _1-4 alkyl group (ie, at least one hydrogen atom in the _{C 1-12 linear alkylene group is C 1} It is preferably substituted with _{~ 4 alkyl groups), more preferably substituted with 1 to 4} C 1-4 alkyl groups, and substituted with 1 or 2 C _1-4 alkyl groups. It is even more preferable that it is substituted with _{one C 1-4 alkyl group.}

_{The "C 1-4} alkyl group" in R means a linear or branched-chain alkyl group having 1 to 4 carbon atoms, and examples thereof include methyl, ethyl, propyl, and butyl. Of these, methyl and ethyl are preferable, and methyl is more preferable.

_{R is preferably a C 1-12} linear alkylene group substituted with at least one methyl, more preferably a C _1-10 linear alkylene group substituted with 1 or 2 methyls. More preferably, it is a C _1-8 linear alkylene group substituted with one methyl group, and particularly preferably, it is a C _3-8 linear alkylene group substituted with one methyl group.

Specific examples of the compound (I) include isobutyric acid, isovaleric acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, and 2-methyl. Examples thereof include enanthic acid, 4-methyloctanoic acid, 4-methylnonanoic acid, etc., preferably 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylpentanoic acid and the like. , 2-Methylpentanoic acid, 4-methyloctanoic acid, 4-methylnonanoic acid, and particularly preferably 4-methylpentanoic acid.

Isobutyric acid (also referred to as 2-methylpropanoic acid) is represented by the following formula, and its CAS Registry Number is 79-31-2.

Isovaleric acid (also referred to as 3-methylbutanoic acid) is represented by the following formula, and its CAS Registry Number is 503-74-2.

2-Methylpentane acid is represented by the following formula, and its CAS Registry Number is 97-61-0.

3-Methylpentanoic acid is represented by the following formula, and its CAS Registry Number is 105-43-1.

4-Methylpentanoic acid is represented by the following formula, and its CAS Registry Number is 646-07-1.

2-Methylhexanelic acid is represented by the following formula, and its CAS Registry Number is 4536-23-6.

5-Methylhexaneic acid is represented by the following formula, and its CAS Registry Number is 628-46-6.

2-Methylheptaneic acid is represented by the following formula, and its CAS Registry Number is 1188-02-9.

4-Methyloctanoic acid is represented by the following formula, and its CAS Registry Number is 54947-74-9.

4-Methylnonanoic acid is represented by the following formula, and its CAS Registry Number is 45019-28-1.

From the viewpoint of the salty taste enhancing effect, the compound (I) is preferably isobutyric acid, isovaleric acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 2-methylheptanic acid, 4-methyl. Octanoic acid and 4-methylnonanoic acid, more preferably 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 2-methylheptanic acid, 4-methyloctanoic acid and 4-methylnonanoic acid. ..

From the viewpoint of enhancing the spiciness, the compound (I) is preferably isobutyric acid, isovaleric acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylcaproic acid, 4-methyloctanoic acid, 4-. It is methylnonanoic acid, more preferably 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid.

The salt of the branched saturated aliphatic monocarboxylic acid used in the present invention is not particularly limited as long as it is an edible salt and does not impair the object of the present invention, but is, for example, an alkali metal such as sodium or potassium. Salts; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; zinc salts; salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, dicyclohexylamine; arginine, Examples thereof include salts with basic amino acids such as lysine. These salts may be hydrates (hydrous salts), and examples of such hydrates include 1 to 6 hydrates. Any one of these salts may be used alone, or two or more thereof may be used in combination.

The production method of (A) is not particularly limited, and a method produced by a method known per se or a method similar thereto may be used. A commercially available product may be used, which is preferable because it is simple.

In the present invention, (A) may be used alone or in combination of two or more.

The content of (A) in the agent of the present invention (in the present specification ^{, it may be referred to as "a 1} " or "content of (A) a ¹ ") is preferably 0 with respect to the agent of the present invention. It is 0.01% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 1% by weight or more. Further the ^{a 1,} compared agent of the present invention, preferably 100 wt% or less, and more preferably not more 99.9 wt% or less, further preferably 99 wt% or less, particularly preferably 90 wt% It is as follows.
In the present specification, the "content of (A)" is, for example, when the agent of the present invention contains only one kind of (A), it is the content of the one kind, and the agent of the present invention is ( When two or more kinds of A) are contained, it is the total content of them. When (A) contains a salt, the weight of the salt is converted to the weight of the free form.

In addition to (A), the agents of the present invention include (B) methional (sometimes referred to simply as "(B)" herein), (C) butyric acid or a salt thereof (simply herein). It may further include at least one selected from the group consisting of (sometimes referred to as "(C)") and (D) sotolon (sometimes referred to simply as "(D)" herein). preferable. The agent of the present invention more effectively enhances saltiness and spice by further containing at least one selected from the group consisting of (B), (C) and (D) in addition to (A). Can be.

[(B) Methional]
The methional used in the present invention is represented by the following formula, and its CAS Registry Number is 3268-49-3.

[(C) Butyric acid or its salt]
Butyric acid used in the present invention is represented by the following formula, and its CAS Registry Number is 107-92-6.

The salt of butyric acid used in the present invention is not particularly limited as long as it is an edible salt and does not impair the object of the present invention, but for example, a salt with an alkali metal such as sodium and potassium; calcium and magnesium. Salts with alkaline earth metals such as; ammonium salts; aluminum salts; zinc salts; triethylamine, ethanolamine, morpholin, pyrrolidine, piperidine, piperazin, salts with organic amines such as dicyclohexylamine; basic amino acids such as arginine and lysine. And salt can be mentioned. These salts may be hydrates (hydrous salts), and examples of such hydrates include 1 to 6 hydrates. Any one of these salts may be used alone, or two or more thereof may be used in combination.

[(D) Sotolon]
The sotolon used in the present invention is represented by the following formula, and its CAS Registry Number is 28664-35-9.

The production methods of (B), (C), and (D) are not particularly limited, and those produced by a method known per se or a method similar thereto may be used. As for (B), (C), and (D), commercially available products may be used, which are preferable because they are simple.

When the agent of the present invention contains (B), the content of (B) in the agent of the present invention (in the present specification, it may be referred to as ^{"b 1} " or "content of (B) b ^1"). Is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 1% by weight or more, based on the agent of the present invention. Further, the b ¹ is preferably 99.9% by weight or less, more preferably 99% by weight or less, and particularly preferably 90% by weight or less, based on the agent of the present invention.

When the agent of the present invention contains (C), the content of (C) in the agent of the present invention (in the present specification, it may be referred to as ^{"c 1} " or "content c ^{1 of (C)").} Is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 1% by weight or more, based on the agent of the present invention. Further, the c ¹ is preferably 99.9% by weight or less, more preferably 99% by weight or less, and particularly preferably 90% by weight or less, based on the agent of the present invention.
In the present specification, the "content of (C)" is, for example, when the agent of the present invention contains only one type of (C), it is the content of the one type, and the agent of the present invention is ( When two or more kinds of C) are contained, it is the total content thereof. When (C) contains a salt, the weight of the salt is converted to the weight of the free form.

When the agent of the present invention contains (D), the content of (D) in the agent of the present invention (in the present specification, it may be referred to as ^{"d 1} " or "content of (D) d ^1"). Is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 1% by weight or more, based on the agent of the present invention. Further, the d ¹ is preferably 99.9% by weight or less, more preferably 99% by weight or less, and particularly preferably 90% by weight or less, based on the agent of the present invention.

If agents of the present invention comprises (B), the weight ratio of the content ^{b 1} of the agent of the present invention the content of ^{a 1} in ^{(A) (B) (a} 1: b 1) is effectively It is preferably 1: 0.01 to 50, more preferably 1: 0.1 to 10, and particularly preferably 1: 0.5 to 5 because it can enhance the salty taste.

If agents of the present invention contain (C), the weight ratio of the agent of the present invention the content of ^{a 1} in (A) and the content ^{c 1} of ^{(C) (a 1: c} 1) is effectively It is preferably 1: 0.1 to 500, more preferably 1: 1 to 100, and particularly preferably 1: 5 to 50, because it can enhance the salty taste.

When the agent of the present invention contains (D), the weight ratio (a ¹ : d ^{1 ) of the content a 1 of (A) to the content d 1} of (D) in the agent of the present invention is effective. It is preferably 1: 0.01 to 50, more preferably 1: 0.1 to 10, and particularly preferably 1: 0.5 to 5 because it can enhance the salty taste.

The agent of the present invention preferably further contains at least two selected from the group consisting of (B), (C) and (D) in addition to (A), and in addition to (A), ( It is more preferable that all of B), (C) and (D) are further included.

The form of the agent of the present invention is not particularly limited, and examples thereof include solid (including powder, granular, etc.), liquid (including slurry, etc.), gel, and paste.

The agent of the present invention may consist only of (A) or at least one selected from the group consisting of (A) and (B), (C) and (D). , In addition to these, it may further contain a base commonly used in the fragrance field.

Examples of the base when the agent of the present invention is in the form of liquid include water, ethanol, glycerin, propylene glycol, various animal and vegetable oils, and the like.
When the agent of the present invention is in the form of a solid, the base may be, for example, starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, proteins, peptides, salt, solid fat, silicon dioxide, and mixtures thereof. Also, examples include yeast cells and various powder extracts.

In addition to (A) to (D), the agent of the present invention may be, for example, an excipient, a pH adjuster, an antioxidant, a thickening stabilizer, a sweetener (eg,) as long as the object of the present invention is not impaired. Sugars, etc.), acidulants, spices, coloring agents, etc. may be further contained.

The agent of the present invention can be produced by a method commonly used in the fragrance field. The agent of the present invention may be subjected to, for example, concentration treatment, drying treatment, decolorization treatment, etc., alone or in combination.

The agent of the present invention is suitably used for enhancing the salty taste of salt-containing foods. In the present invention, the "salt-containing food" means a food containing salt as an essential component, and the "food" referred to as a salt-containing food or the like is a concept that broadly includes foods that can be ingested orally. Beverages and seasonings are also included. The "salt-containing food" in the present invention also includes salt itself. Further, the "salty and / or spice sensation enhancer" in the present invention is a concept including a composition for enhancing saltiness and / or spice sensation. Salt-containing foods may contain spices.

In the present invention, the "enhancement" of salty taste means that the salty taste is strongly felt as if the salty concentration was increased. The presence or absence and degree of saltiness can be evaluated by a sensory evaluation by a specialized panel (for example, a sensory evaluation shown in Examples described later).

The salt-containing food to which the agent of the present invention can be added is not particularly limited as long as it contains salt and can be taken orally, but it is preferable that the salty taste is enhanced, for example, corn soup. , Consomme soup (eg chicken, pork, beef, etc.), potage, egg soup, wakame soup, fluffy soup, Chinese style soup, curry flavored soup, ramen soup, soup, miso soup, etc. Includes); Processed meat foods such as ham, sausage, dumplings, grilled, hamburger, fried, tonkatsu; Processed marine foods such as kamaboko and chikuwa; Dairy products such as butter; Processed rice foods such as fried rice; Natural seasonings, Seasonings such as flavor seasonings, menu seasonings, mayonnaise, dressings, sauces (eg, demiglas sauce, medium-concentrated sauce, white sauce, cheese sauce, carbonara sauce, etc.); Other processing of noodles, gratin, croquettes, pickles, etc. Foods: Frozen foods (eg, frozen foods of the above-mentioned foods (eg, dumplings, grilled foods, fried rice, hamburgers, fried foods, gratin, tonkatsu, croquettes, etc.)) and the like.
In the present specification, the "natural seasoning" refers to a seasoning produced by a method such as extraction, decomposition, heating, and fermentation using a natural product as a raw material, and specific examples thereof include chicken extract and beef extract. , Pork extract, sheep meat extract and other livestock meat extracts; chicken sardine extract, beef bone extract, pork bone extract and other various sardine extracts; eel extract, mackerel extract, guchi extract, scallop extract, crab extract, 蝦 extract, Various seafood extracts such as boiled dried extract, dried scallop extract; various knot extracts such as sardine extract, mackerel extract, Soda bushi extract; various vegetable extracts such as onion extract, white vegetable extract, celery extract; various kelp extract, etc. Seaweed extracts; various spice extracts such as garlic extract, pepper extract, pepper extract, cacao extract; yeast extracts; various protein hydrolysates; various fermented seasonings such as soy sauce, fish soy sauce, sardine soy sauce, miso, etc. Examples thereof include mixed products, processed products (eg, processed soy sauce products such as mentsuyu and ponzu soy sauce). The "flavor seasoning" refers to a seasoning used to impart the aroma, flavor, and taste of a flavor raw material to foods, and can be produced, for example, by adding sugars, salt, or the like to a natural seasoning. Specific examples of flavor seasonings include various livestock meat flavor seasonings such as chicken flavor seasoning, beef flavor seasoning, and pork flavor seasoning; eel flavor seasoning, boiled dried flavor seasoning, dried shellfish flavor seasoning, shellfish flavor. Various seafood flavored seasonings such as seasonings; various spicy vegetable flavored seasonings; kelp flavored seasonings and the like can be mentioned. "Menu seasoning" refers to a seasoning suitable for cooking a specific menu (Chinese menu, etc.), and specific examples thereof include Chinese seasoning, seasoning, general-purpose paste seasoning, and pot seasoning. , Mixed rice base, fried rice base, spice mix, etc.

The salt-containing food to which the agent of the present invention can be added may be provided (sold, distributed) in a mode suitable for eating, or requires predetermined treatment or cooking to be in a mode suitable for eating. It may be provided in the mode of. For example, the salt-containing food to which the agent of the present invention can be added may be provided (sold, distributed) as a concentrate or the like that needs to be diluted with water or the like in order to obtain a mode suitable for eating.

The salt-containing food to which the agent of the present invention can be added is provided as, for example, health functional food, specified health food, nutritional functional food, dietary supplement, dietary supplement, health supplement, medical food, medical food and the like. It may be something.

The salt content (salt concentration) in the salt-containing food to which the agent of the present invention can be added is not particularly limited, but is usually 0.01% by weight or more with respect to the total weight of the salt-containing food at the time of eating. Since the salty taste can be effectively enhanced, it is preferably 0.3% by weight or more, more preferably 0.5% by weight or more, and particularly preferably 1.5% by weight or more. The upper limit of the content is not particularly limited and may be 100% by weight, but in consideration of the actual salt concentration in the food, it is preferably 20% by weight or less with respect to the total weight of the salt-containing food at the time of eating. It is more preferably 15% by weight or less.

The method and conditions for adding the agent of the present invention to the salt-containing food are not particularly limited, and can be appropriately set according to the form of the agent of the present invention, the type of the salt-containing food, and the like. The time when the agent of the present invention is added to the salt-containing food is not particularly limited and may be added at any time. For example, during the production of the food, after the completion of the food (eg, immediately before eating the food, eating the food). Middle grade) etc. The agent of the present invention may be added to a food material before producing a salt-containing food.

Since the agent of the present invention can effectively enhance the salty taste, the amount of (A) added to the salt-containing food should be within a specific range with respect to the total weight of the salt-containing food at the time of eating. , Preferably added to salt-containing foods. Specifically, the amount of (A) added to the salt-containing food is preferably 0.00005% by weight ppm or more, more preferably 0.0005 weight by weight, based on the total weight of the salt-containing food at the time of eating. It is ppm or more, and particularly preferably 0.003 wt ppm or more. The amount of (A) added to the salt-containing food is preferably 15 wt ppm or less, more preferably 5 wt ppm or less, and particularly preferably 5 wt ppm or less, based on the total weight of the salt-containing food at the time of eating. It is 0.5 wt ppm or less.

When the agent of the present invention contains (B), the agent of the present invention can effectively enhance the salty taste, so that the amount of (B) added to the salt-containing food is the amount when the salt-containing food is eaten. It is preferably added to salt-containing foods so as to be in a specific range with respect to the total weight. Specifically, the amount of (B) added to the salt-containing food is preferably 0.0008% by weight ppm or more, more preferably 0.001 weight by weight, based on the total weight of the salt-containing food at the time of eating. It is ppm or more, more preferably 0.003 wt ppm or more, even more preferably 0.005 ppm by weight or more, and particularly preferably 0.008 wt ppm or more. The amount of (B) added to the salt-containing food is preferably 10 wt ppm or less, more preferably 1 wt ppm or less, still more preferably 1 wt ppm or less, based on the total weight of the salt-containing food at the time of eating. It is 0.5 ppm by weight or less, more preferably 0.3 ppm by weight or less, particularly preferably 0.1 ppm by weight or less, and most preferably 0.03 ppm by weight or less.

When the agent of the present invention contains (C), the agent of the present invention can effectively enhance the salty taste, so that the amount of (C) added to the salt-containing food is the amount when the salt-containing food is eaten. It is preferably added to salt-containing foods so as to be in a specific range with respect to the total weight. Specifically, the amount of (C) added to the salt-containing food is preferably 0.008 ppm by weight or more, more preferably 0.01 weight, based on the total weight of the salt-containing food at the time of eating. It is ppm or more, more preferably 0.05 wt ppm or more, and particularly preferably 0.08 wt ppm or more. The amount of (C) added to the salt-containing food is preferably 100 wt ppm or less, more preferably 10 wt ppm or less, still more preferably 10 wt ppm or less, based on the total weight of the salt-containing food at the time of eating. It is 5 ppm by weight or less, more preferably 3 ppm by weight or less, particularly preferably 1 ppm by weight or less, and most preferably 0.3 ppm by weight or less.

When the agent of the present invention contains (D), the agent of the present invention can effectively enhance the salty taste, so that the amount of (D) added to the salt-containing food is the amount when the salt-containing food is eaten. It is preferably added to salt-containing foods so as to be in a specific range with respect to the total weight. Specifically, the amount of (D) added to the salt-containing food is preferably 0.0001 ppm by weight or more, more preferably 0.0005 weight by weight, based on the total weight of the salt-containing food at the time of eating. It is ppm or more, more preferably 0.0008 weight ppm or more, even more preferably 0.001 weight ppm or more, and particularly preferably 0.003 weight ppm or more. The amount of (D) added to the salt-containing food is preferably 50 wt ppm or less, more preferably 5 wt ppm or less, still more preferably 5 wt ppm or less, based on the total weight of the salt-containing food at the time of eating. It is 1 ppm by weight or less, more preferably 0.1 ppm by weight or less, and particularly preferably 0.03 ppm by weight or less.

According to the agent of the present invention, at least one selected from the group consisting of livestock meat flavor and cheese flavor can be enhanced, and the agent of the present invention can be enhanced from the group consisting of livestock meat flavor enhancer and cheese flavor enhancer. It may be at least one selected.

In the present invention, the "livestock meat flavor" means a unique flavor felt from livestock meat-derived ingredients such as livestock meat (eg, beef, pork, chicken, etc.) and livestock meat extract (eg, beef extract, pork extract, chicken extract, etc.). However, "enhancement" of the beef flavor means that the beef flavor becomes stronger as if the amount of meat-derived ingredients was increased. The presence or absence and degree of meat flavor can be evaluated by sensory evaluation by a specialized panel.

In the present invention, "enhancement" of cheese flavor means that the cheese flavor is strongly felt as if the amount of cheese was increased. The presence or absence and degree of cheese flavor can be evaluated by sensory evaluation by a specialized panel.

The agent of the present invention is also preferably used to enhance the spice feeling of spice-containing foods. In the present invention, the "spic-containing food" means a food containing spices as an essential ingredient, and the spices are not particularly limited as long as they can be generally used for flavoring, spicing, etc. of foods. Natsumeg, Mace, Garlic, Laurel, Thyme, Kosho (eg Black Pepper, White Pepper, etc.), Basil, Ginger, Turmeric, Fennel, Caraway, Chili Pepper, Cinnamon, Majorum, Rosemary, Cumin, Celori, Coriander, Onion And so on. These spices may be processed and cooked by a method known per se or a method similar thereto, depending on the type of food, cooking method, etc., as long as the object of the present invention is not impaired. The "spic-containing food" in the present invention also includes the spice itself. The spice-containing food may contain salt.

In the present invention, "enhancement" of spice feeling means that the flavor and pungent taste peculiar to spices are strongly felt as if the spice content was increased. The presence or absence and degree of spice can be evaluated by a sensory evaluation by a specialized panel (for example, a sensory evaluation shown in Examples described later).

The spice-containing food to which the agent of the present invention can be added is not particularly limited as long as it contains spice and can be ingested orally, but it is preferable that the spice feeling is enhanced, for example, the present invention. Examples thereof include those similar to those exemplified as salt-containing foods to which the agent of the present invention can be added.

The spice-containing food to which the agent of the present invention can be added can be provided in the same manner as the salt-containing food to which the agent of the present invention can be added.

The content of spices (spices content) in the spice-containing food to which the agent of the present invention can be added is not particularly limited as long as it gives a feeling of spice, but it is usually based on the total weight of the spice-containing food at the time of eating. It is 0.001% by weight or more, and since the spice feeling can be effectively enhanced, it is preferably 0.005% by weight or more, more preferably 0.008% by weight or more, and particularly preferably 0.01. Weight% or more. The upper limit of the content is not particularly limited and may be 100% by weight, but considering the spice content in the actual food, it is preferably 5% by weight or less with respect to the total weight of the spice-containing food at the time of eating. It is more preferably 1% by weight or less.

The method and conditions for adding the agent of the present invention to the spice-containing food are not particularly limited, and can be set in the same manner as the method and conditions for adding the agent to the salt-containing food.

Since the agent of the present invention can effectively enhance the spice feeling, the amount of (A) added to the spice-containing food should be within a specific range with respect to the total weight of the spice-containing food at the time of eating. It is preferable to add it to spice-containing foods. Specifically, the amount of (A) added to the spice-containing food is the same as the amount of (A) added to the salt-containing food described above, and the preferable range is also the same.

When the agent of the present invention contains (B), (C), (D), the agent of the present invention can effectively enhance the spice feeling and is therefore added to the spice-containing food (B), ( It is preferable that the amounts of C) and (D) are added to the spice-containing food so as to be within a specific range with respect to the total weight of the spice-containing food at the time of eating. Specifically, the amounts of (B), (C), and (D) added to the spice-containing food are the amounts of (B), (C), and (D) added to the above-mentioned salt-containing food, respectively. And the preferred range is also the same.

The agent of the present invention is also suitably used for enhancing the salty taste and spice feeling of foods containing salt and spices. In the present invention, the "food containing salt and spices" means a food containing both salt and spices as essential.

The salt and spice-containing food to which the agent of the present invention can be added is not particularly limited as long as it contains salt and spice and can be ingested orally, but it is desired that the salty taste and spice feeling are enhanced. Is preferable, and examples thereof include those similar to those exemplified as salt-containing foods to which the agent of the present invention can be added.

The salt and spice-containing foods to which the agent of the present invention can be added can be provided in the same manner as the salt-containing foods to which the agent of the present invention can be added.

The salt concentration and spice content of the salt and spice-containing foods to which the agent of the present invention can be added are not particularly limited, but the salt concentration of the salt-containing food to which the agent of the present invention can be added and the agent of the present invention, respectively. Is similar to the spice content of spice-containing foods to which can be added, and the preferred range is also the same.

The method and conditions for adding the agent of the present invention to the salt and spice-containing food are not particularly limited, and can be set in the same manner as the method and conditions for adding the agent to the salt-containing food.

Since the agent of the present invention can effectively enhance the saltiness and spice feeling, the amount of (A) added to the salt and spice-containing food is based on the total weight of the salt and spice-containing food at the time of eating. It is preferably added to foods containing salt and spices so as to be in a specific range. Specifically, the amount of (A) added to the salt and spice-containing food is the same as the amount of (A) added to the salt-containing food described above, and the preferable range is also the same.

When the agent of the present invention contains (B), (C), (D), the agent of the present invention can effectively enhance the salty taste and spice feeling, and is therefore added to salt and spice-containing foods ( It is preferable that the amounts of B), (C) and (D) are added to the salt and spice-containing foods so as to be in a specific range with respect to the total weight of the salt and spice-containing foods at the time of eating, respectively. Specifically, the amounts of (B), (C), and (D) added to the salt and spice-containing foods are (B), (C), and (D) added to the above-mentioned salt-containing food, respectively. The same is true for the amount of, and the preferred range is also the same.

According to the present invention, salt-containing foods containing the agent of the present invention, spice-containing foods containing the agent of the present invention, and salt- and spice-containing foods containing the agent of the present invention (in the present specification, these Foods may be collectively referred to as "foods of the invention"). In the present specification, salt-containing foods, spice-containing foods, and salt and spice-containing foods may be collectively referred to as "salt and / or spice-containing foods".
The content of the agent of the present invention in the food of the present invention is such that the amount of (A), (B), (C), (D) added to the food containing salt and / or spice is salt and / or spice. The total weight of the contained food at the time of eating may be appropriately adjusted so as to be within the above range, and is not particularly limited.

The type of food of the present invention is not particularly limited, but those that are desired to enhance saltiness and spice are preferable, and examples thereof include foods similar to those exemplified as foods to which the agent of the present invention can be added. Be done.

(Manufacturing method of the present invention)
The present invention includes (A) a method for producing a salt-containing food product, which comprises adding a branched saturated aliphatic monocarboxylic acid or a salt thereof, and (A) adding a branched saturated aliphatic monocarboxylic acid or a salt thereof. , A method for producing a spice-containing food, and (A) a method for producing a salt and spice-containing food, which comprises adding a branched saturated aliphatic monocarboxylic acid or a salt thereof (in the present specification, these production methods are described. Collectively, it may be referred to as "the production method of the present invention").

(A) used in the production method of the present invention is the same as (A) contained in the agent of the present invention, and the preferred embodiment is also the same.

In the production method of the present invention, the addition amount of (A) (in the present specification ^{, it may be referred to as "a 2} " or "addition amount of (A) a ² ") effectively gives a salty taste and a spicy feeling. Since it can be enhanced, it is preferably 0.00005% by weight or more, more preferably 0.0005% by weight or more, and particularly preferably 0, based on the total weight of the salt and / or spice-containing food at the time of eating. It is .003 parts per million or more. Also a ² effectively saltiness, since that can enhance a sense of spices, the total weight at eating of salt and / or spices-containing foods, is preferably 15 ppm by weight or less, more preferably 5 wt It is ppm or less, and particularly preferably 0.5 wt ppm or less.
In the present specification, the "addition amount of (A)" is, for example, the amount of one kind when only one kind of (A) is added in the manufacturing method of the present invention, and is the amount of the one kind in the manufacturing method of the present invention. When two or more kinds of (A) are added, it is the total amount thereof. When (A) contains a salt, the weight of the salt is converted to the weight of the free form.

In the production method of the present invention, in addition to the addition of (A), at least one selected from the group consisting of (B) methional, (C) butyric acid or a salt thereof, and (D) sotolon is added. It is preferable to further contain.

(B), (C), and (D) that can be used in the production method of the present invention are the same as (B), (C), and (D) that can be contained in the agent of the present invention, respectively, and preferred embodiments are also included. The same is true.

When the production method of the present invention includes the addition of (B), the amount of (B) added (in the present specification, it may be referred to as ^{"b 2} " or "the amount of (B) added b ^2"). Is preferably 0.0008 wt ppm or more, more preferably 0.001 with respect to the total weight of the salt and / or spice-containing food at the time of eating, because it can effectively enhance the salty taste and spiciness. It is ppm by weight or more, more preferably 0.003 ppm by weight or more, even more preferably 0.005 ppm by weight or more, and particularly preferably 0.008 ppm by weight or more. Further, since b ² can effectively enhance the salty taste and spiciness, it is preferably 10% by weight or less, more preferably 1 weight by weight, based on the total weight of the salt and / or spice-containing food at the time of eating. It is ppm or less, more preferably 0.5 wt ppm or less, even more preferably 0.3 wt ppm or less, particularly preferably 0.1 wt ppm or less, and most preferably 0.03 wt ppm or less. It is as follows.

When the production method of the present invention includes the addition of (C), the amount of (C) added (in the present specification, it may be referred to as ^{"c 2} " or "the amount of (C) added c ^2"). Is preferably 0.008 ppm by weight or more, more preferably 0.01, based on the total weight of the salt and / or spice-containing food at the time of eating, because it can effectively enhance the saltiness and spiciness. It is ppm by weight or more, more preferably 0.05 ppm by weight or more, and particularly preferably 0.08 ppm by weight or more. Further, since c ² can effectively enhance the saltiness and spiciness, it is preferably 100 ppm by weight or less, more preferably 10 weights, based on the total weight of the salt and / or spice-containing food at the time of eating. It is ppm or less, more preferably 5 wt ppm or less, even more preferably 3 wt ppm or less, particularly preferably 1 wt ppm or less, and most preferably 0.3 wt ppm or less.
In the present specification, the "addition amount of (C)" is, for example, the amount of one kind when only one kind of (C) is added in the manufacturing method of the present invention, and is the amount of the one kind in the manufacturing method of the present invention. When two or more kinds of (C) are added, it is the total amount thereof. When (C) contains a salt, the weight of the salt is converted to the weight of the free form.

When the production method of the present invention includes the addition of (D), the amount of (D) added (in the present specification, it may be referred to as ^{"d 2} " or "the amount of (D) added d ^2"). Is preferably 0.0001 ppm by weight or more, more preferably 0.0005, based on the total weight of the salt and / or spice-containing food at the time of eating, because it can effectively enhance the saltiness and spiciness. It is ppm by weight or more, more preferably 0.0008 ppm by weight or more, even more preferably 0.001 ppm by weight or more, and particularly preferably 0.003 ppm by weight or more. Further, d ² can effectively enhance the saltiness and spiciness, and is preferably 50% by weight or less, more preferably 5% by weight, based on the total weight of the salt and / or spice-containing food at the time of eating. It is ppm or less, more preferably 1 wt ppm or less, even more preferably 0.1 wt ppm or less, and particularly preferably 0.03 wt ppm or less.

When including the manufacturing method of the present invention is the addition of (B), the addition amount ^{a 2} and (B) weight ratio of the amount ^{b 2} of the ^{(A) (a 2: b} 2) effectively It is preferably 1: 0.01 to 50, more preferably 1: 0.1 to 10, and particularly preferably 1: 0.5 to 5, because it can enhance the salty taste and spiciness.

When including the manufacturing method of the present invention is the addition of (C), the addition amount ^{a 2} and the weight ratio of the amount ^{c 2} of (C) of ^{(A) (a 2: c} 2) effectively It is preferably 1: 0.1 to 500, more preferably 1: 1 to 100, and particularly preferably 1: 5 to 50, because it can enhance the salty taste and spiciness.

When the production method of the present invention includes the addition of (D), the weight ratio (a ² : d ^{2 ) of the addition amount a 2} of (A) to the addition amount d ² of (D) is effective. It is preferably 1: 0.01 to 50, more preferably 1: 0.1 to 10, and particularly preferably 1: 0.5 to 5, because it can enhance the salty taste and spiciness.

The production method of the present invention preferably further comprises adding (A) and at least two selected from the group consisting of (B), (C) and (D). In addition to adding (A), it is more preferable to further include adding all of (B), (C) and (D).

When the production method of the present invention further comprises adding (A) and at least one selected from the group consisting of (B), (C) and (D), (A). ) And at least one selected from the group consisting of (B), (C) and (D) may be added individually, but these are mixed in advance before addition, and the obtained mixture is added. May be good. Alternatively, these additions may be made using the agents of the present invention. When (A) and at least one selected from the group consisting of (B), (C) and (D) are added individually, the order and intervals of addition are not particularly limited, and for example, (A) and ( When B) is added, it may be added in the order of (A), (B), or vice versa, or (A) and (B) may be added at the same time.

In addition to the above-mentioned additions (A) to (D), the production method of the present invention may appropriately include a treatment step and a cooking step that are commonly used in the production of foods, depending on the type of food to be produced and the like.

The type of salt and / or spice-containing food obtained by the production method of the present invention is not particularly limited, but those desired to enhance the salty taste and spice feeling are preferable, and for example, the agent of the present invention can be added. Examples of salt-containing foods include those similar to those exemplified.

According to the production method of the present invention, a salt-containing food with enhanced saltiness, a spice-containing food with enhanced spice feeling, and salt and spice-containing food with enhanced saltiness and spice feeling can be produced. Further, according to the production method of the present invention, it is possible to produce at least one enhanced salt-containing food selected from the group consisting of livestock meat flavor and cheese flavor.

(Enhancement Method of the Present Invention)
The present invention comprises adding (A) a method for enhancing the saltiness of a salt-containing food, which comprises adding a branched saturated aliphatic monocarboxylic acid or a salt thereof, and (A) adding a branched saturated aliphatic monocarboxylic acid or a salt thereof. A method for enhancing the spiciness of a spice-containing food, and a method for enhancing the saltiness and spiciness of a salt and spice-containing food, which comprises adding (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof (in the present specification). , These enhancement methods may be collectively referred to as "enhancement method of the present invention").

(A) used in the enhancing method of the present invention is the same as (A) contained in the agent of the present invention, and the preferred embodiment is also the same.

In the enhancing method of the present invention, the addition amount of (A) (in the present specification ^{, it may be referred to as “a 3} ” or “addition amount of (A) a ³ ”) is (A) in the production method of the present invention. the resulting set in the same manner as the addition amount a ² in), and preferred ranges are also the same.

In the enhancing method of the present invention, in addition to the addition of (A), at least one selected from the group consisting of (B) methional, (C) butyric acid or a salt thereof, and (D) sotolon is added. It is preferable to further contain.

(B), (C), and (D) that can be used in the enhancing method of the present invention are the same as (B), (C), and (D) that can be contained in the agent of the present invention, respectively, and preferred embodiments are also included. The same is true.

When the enhancing method of the present invention involves adding (B), the amount of (B) added (in the present specification, it may be referred to as ^{"b 3} " or "the amount of (B) added b ^3"). is obtained and set in the same manner as the addition amount b ² of the manufacturing method of the present invention (B), the preferred range is also the same.

When the enhancing method of the present invention involves adding (C), the amount of (C) added (in the present specification, it may be referred to as ^{"c 3} " or "the amount of (C) added c ^{3"). Can be set in the same manner as the addition amount c 2} of (C) in the production method of the present invention, and the preferable range is also the same.

When the enhancing method of the present invention involves adding (D), the amount of (D) added (in the present specification, it may be referred to as ^{"d 3} " or "the amount of (D) added d ^{3"). Can be set in the same manner as in the addition amount d 2} of (D) in the production method of the present invention, and the preferable range is also the same.

If comprising enhancing method of the present invention is the addition of (B), the weight ratio of the amount ^{a 3} and the addition amount ^{b 3} of (B) in ^{(A) (a 3: b} 3) is of the present invention weight ratio of the amount ^{b 2} of the manufacturing method and the addition amount ^{a 2} in ^{(a) (B) (a} 2: b 2) and obtained by setting as well, the preferred range is also the same.

If comprising enhancing method of the present invention is added (C), the weight ratio of the amount ^{c 3} of the amount ^{a 3} of ^{(A) (C) (a} 3: c 3) are of the present invention the weight ratio of the amount ^{c 2} of the manufacturing method and the addition amount ^{a 2} in ^{(a) (C) (a} 2: c 2) and the resulting set similarly, the preferred range is also the same.

When the enhancing method of the present invention includes the addition of (D), the weight ratio (a ³ : d ^{3 ) of the addition amount a 3} of (A) to the addition amount d ³ of (D) is determined by the present invention. amount by weight ratio of ^{d 2} of the manufacturing method and the addition amount ^{a 2} in ^{(a) (D) (a} 2: d 2) and obtained by setting as well, the preferred range is also the same.

Unless otherwise specified, the enhancing method of the present invention can be carried out in the same manner as the manufacturing method of the present invention, and the preferred embodiment is also the same.

In the enhancement method of the present invention, at least one selected from the group consisting of (A) or (A) and (B), (C) and (D) (in the following, these are collectively referred to as "(A)". The method and conditions for adding), etc.) are not particularly limited, and can be appropriately set according to the type of salt and / or spice-containing food to which these are added. The time when (A) and the like are added to the salt and / or spice-containing food is not particularly limited and may be added at any time. For example, during the production of the salt and / or spice-containing food and the salt and / or spice. After the completion of the contained food (eg, immediately before eating the salt and / or spice-containing food, during eating of the salt and / or spice-containing food, etc.) and the like. (A) and the like may be added to the food material before producing the salt and / or spice-containing food.

According to the enhancing method of the present invention, it is possible to enhance the salty taste of salt-containing foods, enhance the spice feeling of spice-containing foods, and enhance the salty taste and spice feeling of salt and spice-containing foods. Further, according to the enhancing method of the present invention, at least one selected from the group consisting of livestock meat flavor and cheese flavor can be enhanced, and the enhancing method of the present invention is based on the livestock meat flavor enhancing method and the cheese flavor enhancing method. It may be at least one selected from the group.

The type of salt and / or spice-containing food that can enhance the salty taste and spice feeling by the enhancing method of the present invention is not particularly limited, but those that are desired to enhance the salty taste and spice feeling are preferable, for example, the present invention. Examples of salt-containing foods to which the above-mentioned agents can be added include those similar to those exemplified.

The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples. In addition, when it is described as "%" and "ppm" in this specification, it means "weight%" and "weight ppm" unless otherwise specified.
Unless otherwise specified, the reagents used in each of the following test examples are commercially available products (manufactured by Sigma-Aldrich).

(Test Example 1: Mentsuyu)
<Preparation of control>
Commercially available concentrated type mentsuyu (manufactured by Yamaki Co., Ltd., "Mentsuyu") was diluted with water so as to be 33% by weight based on the total weight of the diluted mentsuyu, and the mentsuyu was prepared and used as a control (control). Salt concentration: 2.3%).

<Preparation of evaluation sample>
As shown in Table 1 below, 4-methylpentanoic acid was added to the control in an amount of 0.001 to 10 ppm by weight based on the total amount of the evaluation sample to prepare an evaluation sample.

A sensory evaluation was performed on the salty taste intensity of the evaluation sample.
The sensory evaluation was performed by comparing the evaluation sample with the control by two specialized panels and evaluating based on the following criteria.
[Evaluation criteria]
×: No salty taste enhancing effect △: Slightly salty taste enhancing effect ○: Salty taste enhancing effect ◎: Salty taste enhancing effect is considerable

The results are shown in Table 1 below.

(Test Example 2: Chicken soup)
<Preparation of control>
Prepare chicken broth by dissolving commercially available chicken broth (Ajinomoto Co., Inc., "Maru chicken broth") in hot water so that it is 1.67% by weight based on the total weight of chicken broth. It was used as a control (control salt concentration: 0.8%).

<Preparation of evaluation sample>
As shown in Table 2 below, 4-methylpentanoic acid was added to the control by 0.0001 to 10 ppm by weight based on the total weight of the evaluation sample to prepare the evaluation sample.

The salty taste intensity of the evaluation sample was subjected to a sensory evaluation in the same manner as in Test Example 1.
The results are shown in Table 2 below.

(Test Example 3: Miso soup)
<Preparation of control>
Commercially available bonito flavor seasoning (manufactured by Ajinomoto Co., Ltd., "Hon-Dashi (registered trademark)") is 0.67% by weight based on the total weight of miso soup, and commercially available miso (manufactured by Marusanai Co., Ltd., "genuine koji miso") ) Was dissolved in hot water so as to be 6% by weight based on the total weight of the miso soup to prepare the miso soup, which was used as a control (control salt concentration: 0.97%).

<Preparation of evaluation sample>
As shown in Table 3 below, 4-methylpentanoic acid was added to the control by 0.0001 to 10 ppm by weight based on the total weight of the evaluation sample to prepare the evaluation sample.

The salty taste intensity of the evaluation sample was subjected to a sensory evaluation in the same manner as in Test Example 1.
The results are shown in Table 3 below.

(Test Example 4: Corn soup)
<Preparation of control>
Prepare corn soup by dissolving commercially available dried corn soup (manufactured by Ajinomoto Co., Inc., "Knorr (registered trademark) cup soup corn cream") in hot water so that it is 11.7% by weight based on the total weight of corn soup. , Control (control salt concentration: 0.67%).

<Preparation of evaluation sample>
As shown in Table 4 below, 4-methylpentanoic acid was added to the control by 0.0001 to 10 ppm by weight based on the total weight of the evaluation sample to prepare the evaluation sample.

The salty taste intensity of the evaluation sample was subjected to a sensory evaluation in the same manner as in Test Example 1.
The results are shown in Table 4 below.

(Test Example 5: Potage)
<Preparation of control>
A commercially available dried potage ("Knorr (registered trademark) cup soup potage" manufactured by Ajinomoto Co., Inc.) was melted in hot water so as to be 11.3% by weight based on the total weight of the potage to prepare a potage and used as a control. (Control salt concentration: 0.8%).

<Preparation of evaluation sample>
As shown in Table 5 below, 4-methylpentanoic acid was added to the control by 0.001 to 10 ppm by weight based on the total weight of the evaluation sample to prepare the evaluation sample.

The salty taste intensity of the evaluation sample was subjected to a sensory evaluation in the same manner as in Test Example 1.
The results are shown in Table 5 below.

(Test Example 6: Consomme soup)
<Preparation of control>
Commercially available dried consomme (Ajinomoto Co., Inc., "Ajinomoto KK Consomme") was melted in hot water so that it was 1.77% by weight based on the total weight of the consomme soup, and the consomme soup was prepared and used as a control (control). Salinity: 0.83%).

<Preparation of evaluation sample>
As shown in Table 6 below, 4-methylpentanoic acid was added to the control at 0.01 to 10 ppm by weight based on the total weight of the evaluation sample to prepare the evaluation sample.

The salty taste intensity of the evaluation sample was subjected to a sensory evaluation in the same manner as in Test Example 1.
The results are shown in Table 6 below.

(Test Example 7: Cheese sauce)
<Control>
A commercially available cheese sauce (manufactured by Mizkan America, Inc., "RAGU (registered trademark) Double Cheddar cheese sauce") was used as it was as a control (control salt concentration: 1.8%).

<Preparation of evaluation sample>
As shown in Table 7 below, 4-methylpentanoic acid was added to the control by 0.0001 to 10 ppm by weight based on the total weight of the evaluation sample to prepare the evaluation sample.

The salty taste intensity of the evaluation sample was subjected to a sensory evaluation in the same manner as in Test Example 1.
The results are shown in Table 7 below.

As is clear from the results shown in Tables 1 to 7, in various salt-containing foods supplemented with 4-methylpentanoic acid, the salty taste was enhanced as compared with the control, and 4-methylpentanoic acid contained various salt salts. It was confirmed that it has a salty taste enhancing effect on foods.
When the amount of 4-methylpentanoic acid added was large, a strange flavor was sometimes felt depending on the food.

(Test Example 8)
<Preparation of control>
Salt was added to the commercially available foods shown in Table 10 below so as to have the salt concentration shown in Table 11 below, and used as a control.

<Preparation of evaluation sample>
Of the controls, those with a salinity of more than 1% are the amounts shown in Table 8, and those with a salinity of 1% or less are the amounts shown in Table 9, 4-methylpentanoic acid and methional. , Butyric acid and sotolon were added, respectively, to prepare evaluation samples.

A sensory evaluation was performed on the salty taste intensity of the evaluation sample.
The sensory evaluation was performed by comparing the evaluation sample with the control by two specialized panels and evaluating based on the following criteria.
[Evaluation criteria]
×: No salty taste enhancing effect △: Slightly salty taste enhancing effect ○: Salty taste enhancing effect ◎: Salty taste enhancing effect is considerable

The results are shown in Table 11 below.

As is clear from the results shown in Table 11, the salty taste enhancing effect was confirmed in each salt-containing food to which 4-methylpentanoic acid, methional, butyric acid and sotolon were added. Above all, a higher salty taste enhancing effect was confirmed in the salt-containing food having a salt concentration of more than 1% by weight.
Of the salt-containing foods to which 4-methylpentanoic acid, methional, butyric acid and sotron were added, chicken broth, low-salt chicken broth, beef-flavored seasoning, chicken-flavored seasoning, consomme soup, and low-salt consomme soup. In addition, the meat flavor enhancing effect was confirmed in the demiglas sauce, and the cheese flavor enhancing effect was confirmed in the cheese sauce together with the salt flavor enhancing effect.

(Test Example 9)
<Preparation of control>
Controls were prepared for each of mentsuyu, consomme soup, chicken broth, miso soup and carbonara sauce by the following methods.
(Noodle soup)
After diluting a commercially available concentrated type mentsuyu (manufactured by Yamaki Co., Ltd., "Mentsuyu") with water so as to be 33% by weight of the total weight of the diluted mentsuyu, 4-methylpentanoic acid is added to the total control amount. On the other hand, it was added so as to be 0.005 wt ppm, and the obtained soup stock was used as a control (control salt concentration: 2.3%).
(Consomme soup)
After dissolving commercially available dried consomme (“Ajinomoto KK Consomme” manufactured by Ajinomoto Co., Inc.) so that it is 1.77% by weight based on the total weight of the consomme soup, 4-methylpentanoic acid is added to the total amount of the control. It was added so as to be 0.005 ppm by weight, and the obtained consomme soup was used as a control (control salt concentration: 0.83%).
(Chicken soup)
Commercially available chicken broth soup (Ajinomoto Co., Inc., "Maru chicken broth") is melted in hot water so that it is 1.67% by weight based on the total weight of chicken broth, and then 4-methylpentanoic acid is added. , 0.005 wt ppm based on the total amount of the control, and the obtained chicken broth was used as the control (control salt concentration: 0.8%).
(miso soup)
Commercially available bonito-flavored seasoning (Ajinomoto Co., Ltd., "Hondashi (registered trademark)") is 0.67% by weight of the total weight of miso soup, and commercially available miso (Marusan Eye Co., Ltd., "Genuine Koji Miso") ) Was dissolved in hot water so as to be 6% by weight based on the total weight of the miso soup, and then 4-methylpentanoic acid was added so as to be 0.005% by weight based on the total amount of the control to control the obtained miso soup. (Control salt concentration: 0.97%).
(Carbonara sauce)
4-Methylpentanoic acid was added to a commercially available carbonara sauce (“Carbonara” manufactured by Seven & i Holdings Co., Ltd.) so as to be 0.005 ppm by weight based on the total amount of the control, and the obtained carbonara sauce was controlled. (Control salt concentration: 0.97%).

<Preparation of evaluation sample>
An evaluation sample was prepared by adding methional to each control in an amount of 0.001 to 0.05 wt ppm based on the total amount of the evaluation sample as shown in Table 12 below.

A sensory evaluation was performed on the salty taste intensity of the evaluation sample.
The sensory evaluation was performed by comparing the evaluation sample with the control of each food by two specialized panels and evaluating based on the following criteria.
[Evaluation criteria]
◎: Salty taste is quite strong ○: Salty taste is strong △: Salty taste is slightly strong ×: Salty taste does not change or is weak

The results are shown in Table 12 below.

As is clear from the results shown in Table 12, 4-methylpentanoic acid and methional should be added to the salt-containing food at 0.005 ppm by weight and 0.001 to 0.05 ppm by weight, respectively. It was confirmed that 4-methylpentanoic acid can enhance the salty taste of each salt-containing food more effectively than the case where 4-methylpentanoic acid is added to the salt-containing food so as to be 0.005 wt ppm.

(Test Example 10)
<Preparation of control>
Controls were prepared for mentsuyu, consomme soup and carbonara sauce by the following methods.
(Noodle soup)
After diluting a commercially available concentrated type mentsuyu (manufactured by Yamaki Co., Ltd., "Mentsuyu") with water so as to be 33% by weight of the total weight of the diluted mentsuyu, 4-methylpentanoic acid and methional are controlled. It was added so as to be 0.005 ppm by weight and 0.01 wt ppm, respectively, based on the total amount, and the obtained soup stock was used as a control (control salt concentration: 2.3%).
(Consomme soup)
After dissolving commercially available dried consomme (“Ajinomoto KK Consomme” manufactured by Ajinomoto Co., Inc.) in hot water so that it is 1.77% by weight based on the total weight of the consomme soup, 4-methylpentanoic acid and methional are controlled in total amount. It was added so as to be 0.005 ppm by weight and 0.01 wt ppm, respectively, and the obtained consomme soup was used as a control (control salt concentration: 0.83%).
(Carbonara sauce)
Add 4-methylpentanoic acid and methional to a commercially available carbonara sauce (“Carbonara” manufactured by Seven & i Holdings Co., Ltd.) so that the total amount of control is 0.005 ppm by weight and 0.01 wt ppm, respectively. The carbonara sauce obtained by addition was used as a control (control salt concentration: 0.97%).

<Preparation of evaluation sample>
Butyric acid was added to each control in an amount of 0.01 to 0.5 ppm by weight based on the total amount of the evaluation sample as shown in Table 13 below to prepare an evaluation sample.

A sensory evaluation was performed on the salty taste intensity of the evaluation sample.
The sensory evaluation was performed by comparing the evaluation sample with the control of each food by two specialized panels and evaluating based on the following criteria.
[Evaluation criteria]
◎: Salty taste is quite strong ○: Salty taste is strong △: Salty taste is slightly strong ×: Salty taste does not change or is weak

The results are shown in Table 13 below.

As is clear from the results shown in Table 13, 4-methylpentanoic acid, methional and butyric acid were added to salt-containing foods at 0.005 ppm by weight, 0.01 ppm by weight and 0.01 to 0.5, respectively. By adding to a weight, 4-methylpentanoic acid and methional are more effectively added to salt-containing foods to 0.005 ppm by weight and 0.01 ppm by weight, respectively. It was confirmed that the saltiness of each salt-containing food could be enhanced.

(Test Example 11)
<Preparation of control>
Controls were prepared for mentsuyu, consomme soup, chicken broth, miso soup and carbonara sauce by the following methods.
(Noodle soup)
Commercially available concentrated type mentsuyu (manufactured by Yamaki Co., Ltd., "Mentsuyu") is diluted with water so as to be 33% by weight of the total weight of the diluted mentsuyu, and then 4-methylpentanoic acid, methionale and butyric acid are added. , 0.005 wt ppm, 0.01 wt ppm and 0.1 wt ppm, respectively, with respect to the total amount of the control, and the obtained soup stock was used as the control (control salt concentration: 2.3%). ..
(Consomme soup)
Commercially available dried consomme (“Ajinomoto KK Consomme” manufactured by Ajinomoto Co., Inc.) is dissolved in hot water so as to be 1.77% by weight based on the total weight of the consomme soup, and then 4-methylpentanoic acid, methionale and butyric acid are added. It was added so as to be 0.005 ppm by weight, 0.01 wt ppm and 0.1 wt ppm, respectively, based on the total amount of the control, and the obtained consomme soup was used as a control (control salt concentration: 0.83%). ..
(Chicken soup)
Commercially available chicken broth soup (manufactured by Ajinomoto Co., Ltd., "Maru chicken broth") is melted in hot water so that it is 1.67% by weight of the total weight of chicken broth, and then 4-methylpentanoic acid, Methional and butyric acid were added so as to be 0.005 ppm by weight, 0.01 wt ppm and 0.1 wt ppm, respectively, based on the total amount of the control, and the obtained chicken broth was used as a control (control salt concentration). : 0.8%).
(miso soup)
Commercially available bonito flavor seasoning (manufactured by Ajinomoto Co., Ltd., "Hondashi (registered trademark)") is 0.67% by weight of the total weight of miso soup, and commercially available miso (manufactured by Marusan Eye Co., Ltd., "genuine koji miso"" ) Was dissolved in hot water so as to be 6% by weight based on the total weight of miso soup, and then 4-methylpentanoic acid, methional and butyric acid were added to 0.005% by weight and 0.01% by weight, respectively, based on the total amount of the control. And 0.1 wt ppm was added, and the obtained miso soup was used as a control (control salt concentration: 0.97%).
(Carbonara sauce)
Commercially available carbonara sauce ("Carbonara" manufactured by Seven & i Holdings Co., Ltd.) contains 4-methylpentanoic acid, methional and butyric acid at 0.005 ppm by weight and 0.01 wt ppm, respectively, based on the total amount of control. Addition was made to 0.1 wt ppm, and the obtained carbonara sauce was used as a control (control salt concentration: 0.97%).

<Preparation of evaluation sample>
Sotolon was added to each control by 0.001 to 0.05 wt ppm based on the total amount of the evaluation sample as shown in Table 14 below to prepare the evaluation sample.

A sensory evaluation was performed on the salty taste intensity of the evaluation sample.
The sensory evaluation was performed by comparing the evaluation sample with the control of each food by two specialized panels and evaluating based on the following criteria.
[Evaluation criteria]
◎: Salty taste is quite strong ○: Salty taste is strong △: Salty taste is slightly strong ×: Salty taste does not change or is weak

The results are shown in Table 14 below.

As is clear from the results shown in Table 14, 4-methylpentanoic acid, methional, butyric acid and sotron were added to salt-containing foods at 0.005 ppm by weight, 0.01 wt ppm and 0.1 wt ppm, respectively. And by adding 0.001 to 0.05 ppm by weight, 4-methylpentanoic acid, methionale and butyric acid were added to the salt-containing food at 0.005 ppm by weight, 0.01 ppm by weight and 0, respectively. It was confirmed that the saltiness of each salt-containing food could be enhanced more effectively than when it was added so as to be 1 ppm by weight.

(Test Example 12)
<Preparation of control>
(Sodium chloride aqueous solution)
A 1% aqueous sodium chloride solution was prepared and used as a control.
(ramen)
8 g of powder for soup of commercially available instant noodles (manufactured by Sanyo Foods Co., Ltd., "Sapporo Ichiban Shoyu Flavor") was dissolved in 500 mL of boiling water to prepare ramen soup and used as a control.

<Preparation of evaluation sample>
Each component shown in Table 15 below was added to the control so as to be 0.01 wt ppm based on the total amount of the evaluation sample to prepare an evaluation sample.

A sensory evaluation was performed on the saltiness strength and spice strength of the evaluation sample.
The sensory evaluation of the salty taste intensity was carried out by comparing the evaluation sample of the sodium chloride aqueous solution with the control by two specialized panels and evaluating based on the following criteria.
In addition, the sensory evaluation of spice strength was performed by comparing the evaluation sample of ramen with the control by two specialized panels and evaluating based on the following criteria.
[Evaluation criteria]
⊚: Salty or spicy strength is clearly stronger than control ○: Salty or spicy strength is slightly stronger than control Δ: Salty or spicy strength is equivalent to control ×: Salty or spicy strength But weaker than control

The results are shown in Table 15 below.

Isobutyric acid, isovaleric acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanic acid, 4-methyloctanoic acid, 4 -In salt-containing foods and spice-containing foods to which methylpentanoic acid has been added, the saltiness and spiciness are enhanced as compared with the control, and the component has a saltiness-enhancing effect on salt-containing foods and spice-containing foods. On the other hand, it was confirmed that it has a spicy feeling enhancing effect.

(Test Example 13)
<Preparation of negative control>
(Noodle soup)
A commercially available concentrated type mentsuyu (manufactured by Yamaki Co., Ltd., "Mentsuyu") is diluted with water (2-fold dilution) so as to be 50% by weight based on the total weight of the diluted mentsuyu to prepare the mentsuyu. Negative control was used (negative control salt concentration: 3.5%).
(Cheese sauce)
A commercially available cheese sauce (manufactured by Mizkan America, Inc., "RAGU (registered trademark) Double Cheddar cheese sauce") was used as it was as a negative control (salt concentration of the negative control: 1.8%).

<Preparation of positive control>
(Noodle soup)
Commercially available concentrated type mentsuyu ("Mentsuyu" manufactured by Yamaki Co., Ltd.) is diluted with water (2-fold dilution) so as to be 50% by weight based on the total weight of the diluted mentsuyu, and then 4-methylpentanoic acid. , Methional, butyric acid and sotron were added to the total amount of positive control in the amounts shown in Table 16 below, and the obtained soup stock was used as positive control (salt concentration of positive control: 3.5%).
(Cheese sauce)
In a commercially available cheese sauce (Mizkan America, Inc., "RAGU (registered trademark) Double Cheeddar cheese sauce"), 4-methylpentanoic acid, methionale, butyric acid and sotolon were added to the total amount of positive control as shown in Table 17 below. The cheese sauce obtained was used as a positive control (salt concentration of the positive control: 1.8%).

<Preparation of evaluation sample>
Evaluation samples were prepared for each of the mentsuyu and cheese sauce by the same procedure as for the positive control, except that each of the organic acids shown in Table 18 below was used instead of 4-methylpentanoic acid.

A sensory evaluation was performed on the salty taste intensity of the evaluation sample.
The sensory evaluation was performed by two specialized panels, with the negative control as 0 points and the positive control as 5 points, and each evaluation sample was scored (in 0.5-point increments) by consensus in a non-blind manner.

The results are shown in Table 18 below.

Isobutyric acid, isovaleric acid, 5-methylcaproic acid, 4-methyloctanoic acid, 4-methylpentanoic acid, as well as 4-methylpentanoic acid, are more effectively salted when used in combination with methional, butyric acid and sotron. It was confirmed that the saltiness of the contained food could be enhanced.

(Test Example 14)
<Preparation of negative control>
(ramen)
8 g of commercially available instant noodle (Sanyo Foods Co., Ltd., "Sapporo Ichiban Shoyu Flavor") soup powder was dissolved in 500 mL of boiling water to prepare ramen soup, which was used as a negative control.
(kimchi hot pot)
A commercially available hot pot seasoning (“Kimchi hot pot base” manufactured by Ebara Foods Industry Co., Ltd.) was diluted with 6 times (weight) of hot water to prepare a kimchi hot pot soup, which was used as a negative control.

<Preparation of positive control>
(ramen)
8 g of commercially available instant noodles (manufactured by Sanyo Foods Co., Ltd., "Sapporo Ichiban Shoyu Flavor") for soup is dissolved in 500 mL of boiling water, and then 4-methylpentanoic acid, methionale, butyric acid and sotolon are added, respectively. The total amount of positive control was added so as to be the amount shown in Table 16 above, and the obtained ramen soup was used as positive control.
(kimchi hot pot)
After diluting a commercially available hot pot seasoning ("Kimchi Nabe no Moto" manufactured by Ebara Foods Industry Co., Ltd.) with 6 times (weight) of hot water, 4-methylpentanoic acid, methional, butyric acid and sotolon are positively controlled. The total amount was added so as to be the amount shown in Table 17 above, and the obtained kimchi hot pot soup was used as a positive control.

<Preparation of evaluation sample>
Evaluation samples were prepared for each of the ramen and kimchi pots by the same procedure as for the positive control, except that each of the organic acids shown in Table 19 below was used instead of 4-methylpentanoic acid.

A sensory evaluation was performed on the spice strength of the evaluation sample.
The sensory evaluation was performed by two specialized panels, with the negative control as 0 points and the positive control as 5 points, and each evaluation sample was scored (in 0.5-point increments) by consensus in a non-blind manner.

The results are shown in Table 19 below.

Isobutyric acid, isovaleric acid, 5-methylcaproic acid, 4-methyloctanoic acid, 4-methylpentanoic acid, as well as 4-methylpentanoic acid, are more effectively spiced when used in combination with methional, butyric acid and sotron. It was confirmed that the spiciness of the contained food could be enhanced.

According to the present invention, it is possible to provide a novel salty taste and / or spice feeling enhancer capable of effectively enhancing the salty taste and spice feeling. Further, the salty taste and / or spice sensation enhancer of the present invention can enhance the livestock meat flavor and the cheese flavor in addition to the salty taste and the spice sensation.
Further, according to the present invention, it is possible to produce a salt-containing food having an effectively enhanced salty taste. The production method of the present invention can produce a salt-containing food having an enhanced meat flavor and cheese flavor in addition to the salty taste. Further, according to the present invention, a spice-containing food having an effectively enhanced spice feeling can also be produced. Further, according to the present invention, it is possible to produce a salty and spice-containing food having enhanced saltiness and spice feeling.
Further, according to the present invention, the salty taste of salt-containing foods can be effectively enhanced. The enhancing method of the present invention can enhance the meat flavor and the cheese flavor in addition to the salty taste. Further, according to the present invention, the spice feeling of the spice-containing food can be effectively enhanced. Further, according to the present invention, the salty taste and spice feeling of foods containing salt and spices can be effectively enhanced.
Further, the present invention can enhance the salty taste and spice feeling of various foods regardless of the types of salt-containing foods, spice-containing foods, salt and spice-containing foods.

This application is based on Japanese Patent Application No. 2018-046784 (Filing date: March 14, 2018) filed in Japan, the contents of which are incorporated herein by reference in its entirety.

Claims (47)

(A) A salty taste and / or spice sensation enhancer containing a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof. (A) is the general formula (I):
[In the formula, R represents a C _1-12 linear alkylene group _{substituted with at least one C 1-4 alkyl group]}
The salty taste and / or spice sensation enhancer according to claim 1, which is a compound represented by (1) or a salt thereof. (A) is isobutyric acid, isovaleric acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanic acid, 4- The salty taste and / or spiciness enhancer according to claim 1 or 2, which is at least one compound selected from the group consisting of methyloctanoic acid and 4-methylnonanoic acid or a salt thereof. The salty taste and / or spice sensation enhancer according to any one of claims 1 to 3, wherein (A) is 4-methylpentanoic acid or a salt thereof. The salty taste and / or spice according to any one of claims 1 to 4, further comprising (B) methional, (C) butyric acid or a salt thereof, and at least one selected from the group consisting of (D) sotolon. Sensitivity enhancer. The weight ratio between the content ^{b 1} of the content of the salty taste and / or spice sensitive enhancers (A) ^{a 1} and (B) ^{is, a 1: b 1 = 1} : is 0.01 to 50, claim 5. The salty taste and / or spice sensation enhancer according to 5. The weight ratio of the content of the salty taste and / or spice sensitive enhancers (A) ^{a 1} and the content ^{c 1} of (C) ^{is, a 1: c 1 = 1} : is 0.1 to 500, claim The salty taste and / or spice sensation enhancer according to 5 or 6. The claim that the weight ratio ^{of the content a 1 of (A) to the content d 1} of (D) in the salty taste and / or spice sensation enhancer ^{is a 1} : d ¹ = 1: 0.01 to 50. The salty taste and / or spice sensation enhancer according to any one of 5 to 7. The salty taste and / or spice sensation enhancer according to any one of claims 5 to 8, which comprises (B), (C) and (D). The salty and / or spice enhancer according to any one of claims 1 to 9, which enhances at least one selected from the group consisting of meat flavor and cheese flavor. The salty taste and / or spice sensation enhancer according to any one of claims 1 to 10, which is a salty taste enhancer. A salty and / or spice-containing food containing the salty taste and / or spice sensation enhancer according to any one of claims 1 to 11. The salt and / or spice-containing food according to claim 12, wherein the content of (A) in the salty taste and / or spice sensation enhancer is 0.01% by weight or more and 100% by weight or less. Claim that the salty taste and / or spice sensation enhancer contains (B), and the content of (B) in the salty taste and / or spice sensation enhancer is 0.01% by weight or more and 99.9% by weight or less. 12 or 13 Salty and / or spice-containing foods. Claim that the salty taste and / or spice sensation enhancer contains (C), and the content of (C) in the salty taste and / or spice sensation enhancer is 0.01% by weight or more and 99.9% by weight or less. The salty and / or spice-containing food according to any one of 12 to 14. Claim that the salty taste and / or spice sensation enhancer contains (D), and the content of (D) in the salty taste and / or spice sensation enhancer is 0.01% by weight or more and 99.9% by weight or less. The salty and / or spice-containing food according to any one of 12 to 15. (A) A method for producing a salt and / or spice-containing food, which comprises adding a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof. (A) is the general formula (I):
[In the formula, R represents a C _1-12 linear alkylene group _{substituted with at least one C 1-4 alkyl group]}
The production method according to claim 17, which is a compound represented by the above or a salt thereof. (A) is isobutyric acid, isovaleric acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanic acid, 4- The production method according to claim 17 or 18, which is at least one compound selected from the group consisting of methyloctanoic acid and 4-methylnonanoic acid or a salt thereof. The production method according to any one of claims 17 to 19, wherein (A) is 4-methylpentanoic acid or a salt thereof. The production method according to any one of claims 17 to 20, wherein the addition amount of (A) is 0.00005 wt ppm or more and 15 wt ppm or less. The production according to any one of claims 17 to 21, further comprising adding at least one selected from the group consisting of (B) methional, (C) butyric acid or a salt thereof, and (D) sotolon. Method. The weight ratio of the amount of ^{(A) a 2} and the amount ^{b 2} of (B) ^{is, a 2: b 2 = 1} : 0.01~50 a process according to claim 22, wherein. The weight ratio of the amount of ^{(A) a 2} and the amount ^{c 2} of (C) ^{is, a 2: c 2 = 1} : 0.1~500 a process according to claim 22 or 23, wherein. According to any one of claims 22 to 24, the weight ratio ^{of the added amount a 2} of (A) to the added amount ^{d 2} of (D) ^{is a 2} : d ^{2 = 1: 0.01 to 50.} The manufacturing method described. The production method according to any one of claims 22 to 25, wherein the amount of (B) added is 0.001 ppm by weight or more and 10 wt ppm or less. The production method according to any one of claims 22 to 26, wherein the amount of (C) added is 0.01 wt ppm or more and 100 wt ppm or less. The production method according to any one of claims 22 to 27, wherein the amount of (D) added is 0.0001 ppm by weight or more and 50 ppm by weight or less. The production method according to any one of claims 22 to 28, wherein (B), (C) and (D) are added. The production method according to any one of claims 17 to 29, wherein the salt and / or spice-containing food has an enhanced salty taste and / or spice feeling. 30. The production method of claim 30, wherein the salt and / or spice-containing food is at least one enhanced selected from the group consisting of meat flavor and cheese flavor. The production method according to any one of claims 17 to 31, which is a method for producing a salt-containing food. (A) A method for enhancing the salty taste of a salt-containing food, which comprises adding a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof. (A) A method for enhancing the spice feeling of a spice-containing food, which comprises adding a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof. (A) is the general formula (I):
[In the formula, R represents a C _1-12 linear alkylene group _{substituted with at least one C 1-4 alkyl group]}
The enhancement method according to claim 33 or 34, which is a compound represented by the above or a salt thereof. (A) is isobutyric acid, isovaleric acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanic acid, 4- The enhancement method according to any one of claims 33 to 35, which is at least one compound selected from the group consisting of methyloctanoic acid and 4-methylnonanoic acid or a salt thereof. The enhancement method according to any one of claims 33 to 36, wherein (A) is 4-methylpentanoic acid or a salt thereof. The enhancement method according to any one of claims 33 to 37, wherein the addition amount of (A) is 0.00005 wt ppm or more and 15 wt ppm or less. The enhancement according to any one of claims 33 to 38, further comprising adding at least one selected from the group consisting of (B) methional, (C) butyric acid or a salt thereof, and (D) sotolon. Method. Weight ratio of the amount ^{b 3} of the amount ^{a 3} of (A) (B) ^{is, a 3: b 3 = 1} : 0.01~50 a method enhancement of claim 39. The weight ratio of the amount ^{a 3} of (A) and the addition amount ^{c 3} of (C) ^{is, a 3: c 3 = 1} : 0.1~500 is, claim 39 or 40 method enhancing described. The weight ratio of the amount ^{a 3} of (A) and the addition amount ^{d 3} of (D) ^{is, a 3: d 3 = 1} : is 0.01 to 50, in any one of claims 39 to 41 The augmentation method described. The enhancement method according to any one of claims 39 to 42, wherein the amount of (B) added is 0.001 ppm by weight or more and 10 wt ppm or less. The enhancement method according to any one of claims 39 to 43, wherein the amount of (C) added is 0.01 wt ppm or more and 100 wt ppm or less. The enhancement method according to any one of claims 39 to 44, wherein the amount of (D) added is 0.0001 ppm by weight or more and 50 ppm by weight or less. The enhancement method according to any one of claims 39 to 45, wherein (B), (C) and (D) are added. The enhancement method according to any one of claims 33 to 46, which enhances at least one selected from the group consisting of livestock meat flavor and cheese flavor.