JPWO2020027252A1 - Salt enhancer - Google Patents

Abstract

An object of the present invention is to provide a salt taste enhancer capable of enhancing the palatability by enhancing the salt taste of foods and drinks or reducing the amount of salt used. A saltiness enhancer containing δ-lactones and / or γ-lactones as an active ingredient. By adding the salty taste enhancer to the food or drink, the salty taste can be enhanced without adversely affecting the original flavor of the food or drink.

Description

The present invention relates to a saltiness enhancer.

Salt (sodium chloride) is widely used in foods and drinks for the purpose of seasoning and long-term storage, but overdose can cause indirect causes such as hypertension. Due to the recent trend toward health, many low-salt products are sold in the market. However, since salt in foods and drinks is a component that is directly linked to deliciousness, low-salt products always have a problem of reduced palatability.

As a method of achieving both salt reduction and palatability, a method of supplementing a part of sodium chloride lost by salt reduction with an alternative salt such as potassium chloride and suppressing the unpleasant taste of the alternative salt by adding another additive (patented patent). Documents 1 and 2) are known.

Additives that can enhance saltiness and overall taste and reduce the amount of sodium chloride used when used alone include phthalides, sansho extract (Patent Documents 3 and 4), and dihydroactinidiolide (Patent Documents). 5), animal and plant protein hydrolyzate (Patent Document 6), polyglutamic acid, yeast extract, plant extract, seaweed extract, sugar alcohol, acesulfam potassium, sodium glutamate, trehalose, powdered bittern, flavonoids, basic amino acids, base Sex peptides, seafood extracts and the like are known. However, these additives may also impair the flavor of foods and drinks depending on the amount added.

On the other hand, δ-lactones and γ-lactones are often used as fragrances, but in general, those having a large carbon number have a weak fragrance, so those having 12 or less carbon atoms are usually used as fragrances. Most. Further, lactones having 13 or more carbon atoms are involved in milk flavor and texture (Non-Patent Document 1), used for the purpose of enhancing the oily feeling (Patent Document 7), and used for the purpose of enhancing the creaminess of dairy products. (Patent Document 8) and its use for the purpose of reducing unpleasant taste (Patent Document 9) are known, but other effects are not known.

Japanese Patent Application Laid-Open No. 63-287460 Japanese Patent Application Laid-Open No. 2010-004767 Japanese Patent No. 4606513 Japanese Patent Application Laid-Open No. 2011-254772 Japanese Patent Application Laid-Open No. 2014-193146 Japanese Patent Application Laid-Open No. 2011-0621772 Japanese Patent Application Laid-Open No. 2011-083264 UK Patent Application Publication 251766 Specification UK Patent Application Publication 2511742 Specification

Journal of Agricultural and Food Chemistry, 2007, No. 55, P.M. 9634-9645

An object of the present invention is to provide a salt taste enhancer capable of enhancing palatability by enhancing the salt taste of foods and drinks or reducing the amount of salt used.

In the present invention, δ-lactones represented by the following formula (1) (R ₁ in the formula is an alkyl group having 8 to 13 carbon atoms) and the following formula (2) (R ₂ in the formula has 9 to 13 carbon atoms). It is a saltiness enhancer containing at least one selected from γ-lactones represented by 14 alkyl groups) as an active ingredient.

The saltiness enhancer containing the specific δ-lactones and / or γ-lactones of the present invention as an active ingredient can enhance the saltiness without adversely affecting the flavor of foods and drinks. As a result, the amount of salt used in foods and drinks can be reduced.

FIG. 1 is a diagram showing a method of enhancing the saltiness of the saltiness enhancer of the present invention.

The present invention is a salty taste enhancer for enhancing the salty taste of foods and drinks having a salty taste, and contains δ-lactones and / or γ-lactones as an active ingredient.

In the present invention, δ-lactones represented by the following formula (1) (R ₁ in the formula is an alkyl group having 8 to 13 carbon atoms) and the following formula (2) (R ₂ in the formula has 9 to 13 carbon atoms). It is a saltiness enhancer containing at least one selected from γ-lactones represented by 14 alkyl groups) as an active ingredient. Since δ-lactones having an alkyl group having _{R 1 having 7 or less carbon atoms and γ-lactones having an alkyl group having R 2} having 8 or less carbon atoms have a strong aroma, the saltiness enhancer of the present invention has a strong aroma. This is not desirable because the range of use is limited.

The saltiness enhancer contains δ-lactones and / or γ-lactones as active ingredients.
Examples of the δ-lactones include δ-tridecalactone, δ-tetradecalactone, δ-pentadecalactone, δ-hexadecalactone, δ-heptadecalactone, and δ-octadecalactone. Of these, δ-tridecalactone, δ-tetradecalactone, δ-hexadecalactone and δ-octadecalactone are preferable, and δ-tetradecalactone and δ-octadecalactone are more preferable.

Examples of γ-lactones include γ-tridecalactone, γ-tetradecalactone, γ-pentadecalactone, γ-hexadecalactone, γ-heptadecalactone, and γ-octadecalactone. Of these, γ-toridecalactone, γ-tetradecalactone, γ-hexadecalactone and γ-octadecalactone are preferable, and γ-tetradecalactone and γ-octadecalactone are more preferable.

The δ-lactones and γ-lactones used in the present invention may be used alone or in combination of two or more. The preferred expression method of salty taste differs depending on the food and drink, but the salty taste enhancer of the present invention differs in which of the top, middle and last salty tastes can be enhanced depending on the total number of carbon atoms. Specifically, those having a small total carbon number can enhance the saltiness from the top to the middle, and those having a large total carbon number can enhance the saltiness from the middle to the last. Comparing δ-lactones and γ-lactones, δ-lactones have a relatively thick and persistent salty taste enhancement method, and γ-lactones have a relatively sharp and sharp salty taste. How to strengthen. From these characteristics, it is possible to control how to enhance the salty taste by using two or more kinds in combination.

Here, two or more kinds of δ-lactones may be used in combination, two or more kinds of γ-lactones may be used in combination, and δ-lactones and γ-lactones may be used in combination. You may. As a combination of two or more kinds of δ-lactones, δ-octadecalactone and δ-tetradecalactone can be preferably mentioned. Further, as a combination of two or more kinds of γ-lactones, γ-octadecalactone and γ-tetradecalactone can be preferably mentioned. Further, as a combination of δ-lactones and γ-lactones, δ-octadecalactone and γ-octadecalactone, δ-hexadecalactone and γ-hexadecalactone and the like can be preferably mentioned.

As a method for obtaining the δ-lactones and γ-lactones used in the present invention, commercially available ones may be used, or they can be synthesized by a known method.

The salt taste enhancer of the present invention can be used in combination with an alternative salt or other salt taste enhancer as long as it does not affect the flavor of foods and drinks. Specifically, potassium chloride, magnesium chloride, dihydroactinidiolide, yeast extract, polyglutamic acid, plant protein hydrolyzate, plant extract, seaweed extract, sugar alcohol, acesulfam potassium, sodium glutamate, trehalose, powdered bittern, Examples include flavonoids, basic amino acids, basic peptides, seafood extracts, and animal protein hydrolysates. When the salt taste enhancer of the present invention is used in combination with an alternative salt such as potassium chloride, the salt taste can be enhanced and the off-taste of the alternative salt can be suppressed. Suitable alternative salts include a salty taste enhancer containing δ-lactones represented by the formula (1) and / or γ-lactones represented by the formula (2) as active ingredients, and potassium chloride. It may be contained as an ingredient.

In addition, dihydroactinidiolide enhances the saltiness of the top, and therefore, when combined with the saltiness enhancer of the present invention, brings about a preferable saltiness enhancing effect. Specifically, the saltiness enhancer is selected from the group consisting of δ-lactones represented by the formula (1), γ-lactones represented by the formula (2), and dihydroactinidiolide. The above can be contained as an active ingredient.

The saltiness enhancer of the present invention can also be blended with other food additives. The other food additives referred to here are additives that can be used in foods and drinks, such as sweeteners, acidulants, colorants, flavors, vitamins, minerals, other fortifying ingredients, and antioxidants. And so on.

The saltiness enhancer of the present invention is used for foods and drinks having a salty taste. Examples of foods and drinks to which the saltiness enhancer of the present invention is applied include edible fats and oils, cooked foods, seasonings, processed meat products, confectionery, frozen desserts, beverages, dairy products, and dairy product substitutes. Specifically, as edible fats and oils, butter, shortening, margarine, fat spread, as cooked foods, instant curry, retort curry, canned curry, instant stew, retort stew, instant hayashi, retort hayashi, pizza sauce, pasta sauce, brown White sauce, tomato sauce, gratin-related set food, menu-only seasoning food, Chinese menu-only seasoning food, Japanese-style / Western-style menu-only seasoning food, Korean menu-only seasoning food, chilled menu-only cooked food, fried rice base , Ochazuke, Sprinkle, Sushi no Moto, Kamahan no Moto / Cooked Rice no Moto, Donburi no Moto, Zousui no Moto, As seasonings, miso, soy sauce, salt (special manufacturing method salt), Tsuyu no Moto, Shirodashi, Udon soup (Commercial use), flavor seasoning, liquid flavor seasoning, pon vinegar, other seasoning vinegar, mirin flavor seasoning, fermented seasoning, mayonnaise, mayonnaise type seasoning (commercial use), tartar sauce, dressing, non-oil dressing, simple Molded powder seasoning (commercially available), consome bouillon, grilled meat sauce, steak sauce, sauce, favorite / yakisoba sauce, tomato ketchup, tomato puree paste, pepper sauce, lightly pickled ingredients, oyster sauce, bean plate soy sauce, Ingredients ra oil (commercially available), kimchi sauce, glass soup, ramen soup (commercial use), shabushabu sauce, sukiyaki sauce, pot soup, kimchi pot base, oden base, umami seasoning, semi-kneaded Chinese sauce (for commercial use) (Commercial use), salted koji, processed meat products, ham, sausage, hamburger, processed meat, confectionery, snacks, roasted rice cakes, okaki, hail, chilled condiments, ice cream, beverages, tomato juice, vegetable juice, dairy products Examples thereof include processed cheeses and processed foods containing cheese.

The salty taste enhancer of the present invention has an effect of enhancing the salty taste of foods and drinks by adding it to foods and drinks having a salty taste. The amount added to the food or drink depends on the food or drink to be added. For example, δ-octadecalactone or γ-octadecalactone has a sufficient effect of enhancing saltiness by adding 0.1 ppt by mass ratio to the food or drink. be. Although the salty taste enhancing effect varies depending on the salt concentration of the food or drink, it is usually preferable to add 1 ppb to 10 ppm to the food or drink that is eaten or drunk as it is. In addition, in this specification, ppt, ppt, and ppm mean mass ratios unless otherwise specified.

As the form of the salty taste enhancer of the present invention, any form can be selected depending on the intended use. For example, δ-lactones and γ-lactones may be used as they are, and may be added to an appropriate solvent such as ethanol, hydrous ethanol, propylene glycol, glycerin, and a water-miscible edible solvent to prepare an aqueous solution. It can also be added to edible oils and fats to make oils. Further, it can be added to an aqueous solvent together with an emulsifier to prepare an aqueous liquid preparation, or it can be powdered by a known method such as spray drying after adding an excipient to prepare a liquid preparation. In addition, it is desirable to prepare so that δ-lactones and / or γ-lactones are contained in an amount of 10 ppt or more in any form so that the salty taste enhancing effect can be obtained. A suitable salt enhancer may contain δ-octadecalactone and / or γ-octadecalactone in an amount of 10 ppt or more.

The method for enhancing the saltiness of foods and drinks is simply to add the saltiness enhancer described above to the foods and drinks, and the saltiness enhancer, preferably δ-octadecalactone and / or γ-octadecalactone, is added to the foods and drinks. It is advisable to add 1 ppt to 10 ppm.

The salty taste enhancer of the present invention can be added to foods and drinks individually with other food additives, but it can also be prepared in advance as a compounded product. More specifically, for example, in the production of flavor preparations and seasonings, the salty taste enhancer of the present invention can be incorporated into those formulations. Further, the saltiness enhancer of the present invention may be added to foods and drinks at any time in the manufacturing process as long as it can be mixed evenly in the foods and drinks.
Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples.

(Example 1)
Δ-dodecalactone, δ-tridecalactone, δ-tetradecalactone, and δ-hexadecalactone were added to 0.7 mass% saline, and changes in saltiness were confirmed by a sensory test. In addition, δ-octadecalactone was additionally added to each, and the effect of the combination with δ-octadecalactone was confirmed. The sensory evaluation was performed by a panel of 5 experts (the same applies hereinafter unless otherwise specified). The results are shown in Table 1.

As a result of the sensory test, as shown in Table 1, it was confirmed that all of δ-dodecalactone, δ-tridecalactone, δ-tetradecalactone, and δ-hexadecalactone have a saltiness enhancing effect. Since δ-dodecalactone has a strong aroma itself, it is considered to have low versatility. On the other hand, no adverse effect on the flavor was observed with respect to δ-tridecalactone, δ-tetradecalactone, δ-hexadecalactone, and δ-octadecalactone.

As a result of the sensory test, as shown in Table 1, δ-octadecalactone, δ-tridecalactone, δ-tetradecalactone, and δ-hexadecalactone were each used in combination with δ-octadecalactone. It was confirmed that the saltiness increased. It was also confirmed that the saltiness was greatly increased by using a combination of δ-octadecalactone and δ-tetradecalactone. Since δ-dodecalactone itself has a strong aroma, it is considered that its versatility is low even when used in combination with δ-octadecalactone.

(Example 2)
To 0.7 mass% saline solution, γ-dodecalactone, γ-tridecalactone, γ-tetradecalactone, γ-hexadecalactone, and γ-octadecalactone were added, respectively, and the change in saltiness was changed by a sensory test. confirmed. The sensory evaluation was performed by a panel of 3 people. The results are shown in Table 2.

As a result of the sensory test, as shown in Table 2, all of γ-dodecalactone, γ-tridecalactone, γ-tetradecalactone, γ-hexadecalactone, and γ-octadecalactone have a saltiness enhancing effect. It was confirmed. Since γ-dodecalactone itself has a strong aroma, it is considered to have low versatility. On the other hand, no adverse effect on the flavor was observed with respect to γ-tridecalactone, γ-tetradecalactone, γ-hexadecalactone, and γ-octadecalactone.

Comparing δ-lactones and γ-lactones, δ-lactones have a relatively thick and long-lasting method of enhancing saltiness, and γ-lactones have a relatively sharp and sharp enhancement of saltiness. I was able to confirm how to do it.

(Example 3)
0.1% by mass of δ-octadecalactone diluted to 0.1% by mass with hydrous ethanol was added to commercially available meat sauce, powdered wakame soup, and non-oil green perilla dressing (content of the saltiness enhancer in each food and drink was 1 ppm). ), And compared with the additive-free product. From the results of the sensory test, it was confirmed that the saltiness of each food and drink was improved by adding δ-octadecalactone.

(Example 4)
Two kinds selected from the group consisting of the δ-lactones and dihydroactinidiolide of the present invention were added to a commercially available meat sauce (salt concentration 1.7% by mass) in combination of 0.5 ppm each, and from the same group. The effect of the combination was confirmed by comparing the selected ones with 1 ppm added alone. The results are shown in Table 3.

As a result of the sensory test, as shown in Table 3, when used alone, the way of expressing saltiness was different.

FIG. 1 shows how to enhance the saltiness of each saltiness enhancer when used alone. Specifically, δ-tridecalactone enhanced the saltiness of the middle from the top, and δ-tetradecalactone greatly enhanced the saltiness of the middle. In addition, δ-hexadecalactone greatly enhanced the saltiness from the middle to the last, and δ-octadecalactone greatly enhanced the saltiness from the middle to the last. Dihydroactinidiolide enhanced the saltiness of the top.

Further, as shown in Table 3, it was determined that the method of enhancing the salty taste can be controlled by using two or more kinds in combination. Furthermore, when the two types were used in combination, the saltiness was felt stronger than when they were used alone. From the evaluation results of the δ-lactones alone in Example 1 and the results of Example 2, those having a small total carbon number enhance the saltiness from the top to the middle, and those having a large total carbon number enhance the saltiness from the middle to the last. Therefore, it is expected that the same effect as the result in Table 3 can be obtained by combining two or more kinds of γ-lactones.

(Example 5)
0.1 ppm of γ-tetradecalactone added to 0.7 mass% saline solution, 0.1 ppm of γ-octadecalactone added, and 0. γ-tetradecalactone and γ-octadecalactone, respectively. Preparations were prepared by adding 05 ppm each, and changes in saltiness were confirmed by a sensory test. Sensory evaluation was performed by a panel of 3 experts. As a result of the sensory test, it was confirmed that the combined use of γ-tetradecalactone and γ-octadecalactone greatly increased the saltiness as compared with the case where each was used alone.

(Example 6)
To a commercially available meat sauce (salinity 1.7% by mass), δ-octadecalactone and γ-octadecalactone were added at a mass ratio of 3: 1, 1: 1, 1: 3 so as to have a total mass ratio of 1 ppm, and δ. The change in saltiness was confirmed by a sensory test comparing with 1 ppm of −octadecalactone and γ-octadecalactone alone. The same test was also performed on the combination of δ-hexadecalactone and γ-hexadecalactone. Sensory evaluation was performed by a panel of 3 experts. As a result of the sensory test, when the ratio of δ-lactones is high, the saltiness is relatively thick and persistent, and when the ratio of γ-lactones is high, the saltiness is relatively sharp and sharp. I was able to confirm how to do it. In addition, it was confirmed that when δ-lactones and γ-lactones were added in the same ratio, the salty taste was enhanced with both characteristics in a well-balanced manner. Therefore, it was confirmed that when δ-lactones and γ-lactones were used in combination, the saltiness was enhanced by taking advantage of the respective characteristics depending on the ratio of the combination.

(Example 7)
A 0.7 mass% saline solution containing 0.1 ppm of dihydroactinidiolide was prepared and used as a control. To this, 0.01% by mass of δ-octadecalactone diluted to 0.1% by mass with hydrous ethanol was added (δ-octadecalactone content in saline solution 0.1 ppm), and this was compared with the control without addition. .. As a result of the sensory test, it was confirmed that the combination of dihydroactinidiolide and δ-octadecalactone increased the saltiness from the top to the last even in the case of saline solution.

(Example 8)
A 0.7% by mass saline solution containing 0.2% by mass of potassium chloride was prepared and used as a control. To this, 0.01% by mass of δ-octadecalactone diluted to 0.1% by mass with hydrous ethanol was added (δ-octadecalactone content in saline solution 0.1 ppm), and this was compared with the control without addition. .. As a result of the sensory test, it was confirmed that the addition of δ-octadecalactone increased the saltiness and further suppressed the harshness peculiar to potassium chloride.

(Example 9)
Δ-Octadecalactone was added to the saline solution, and the change in saltiness was confirmed by a sensory test. The sensory evaluation was performed by a panel of 5 people according to the following criteria, and the scores were averaged. The results are shown in Table 4.
(Evaluation method)
Compared to the control, the salty taste is stronger (5 points)
The saltiness does not change (0 points)
I feel the saltiness is weak (-5 points)

As a result of the sensory test, as shown in Table 4, it was confirmed that δ-octadecalactone has a sufficient salty taste enhancing effect when 0.1 ppt is added. The range of the more preferable addition amount was determined to be 1 ppb to 10 ppm.

(Example 10)
Γ-Octadecalactone was added to the saline solution, and a sensory test was conducted by a panel of three specialists using the same evaluation method as in Example 9, and changes in saltiness were confirmed. The results are shown in Table 5.

As a result of the sensory test, as shown in Table 5, it was confirmed that γ-octadecalactone has a sufficient salty taste enhancing effect when 0.1 ppt is added. The range of the more preferable addition amount was determined to be 1 ppb to 10 ppm.

(Example 11)
A 0.7% by mass saline solution containing 0.01% by mass of commercially available polyglutamic acid was prepared and used as a control. To this, 0.01% by mass of δ-octadecalactone diluted to 0.1% by mass with hydrous ethanol was added (δ-octadecalactone content in saline solution 0.1 ppm), and this was compared with the control without addition. .. As a result of the sensory test, it was confirmed that the saltiness was increased by the addition of δ-octadecalactone.

(Example 12)
A 0.7% by mass saline solution containing 0.01% by mass of a commercially available plant protein hydrolyzate was prepared and used as a control. To this, 0.01% by mass of δ-octadecalactone diluted to 0.1% by mass with hydrous ethanol was added (δ-octadecalactone content in saline solution 0.1 ppm), and this was compared with the control without addition. .. As a result of the sensory test, it was confirmed that the addition of δ-octadecalactone increased the saltiness and further suppressed the aroma peculiar to the plant protein hydrolyzate.

Claims (8)

The compound is represented by the formula (1) (R ₁ in the formula is an alkyl group having 8 to 13 carbon atoms) and the formula (2) (R ₂ in the formula is an alkyl group having 9 to 14 carbon atoms). A saltiness enhancer containing at least one selected from the group consisting of compounds as an active ingredient.

A saltiness enhancer containing δ-octadecalactone and / or γ-octadecalactone as an active ingredient. The saltiness enhancement according to claim 1, which contains two or more selected from the group consisting of the compound represented by the formula (1), the compound represented by the formula (2) and dihydroactinidiolide as an active ingredient. Agent. A saltiness enhancer containing δ-octadecalactone and δ-tetradecalactone, or γ-octadecalactone and γ-tetradecalactone as active ingredients. A saltiness enhancer containing 10 ppt or more of δ-octadecalactone and / or γ-octadecalactone. An alternative salt containing at least one selected from the salt taste enhancer according to any one of claims 1 to 5 and potassium chloride as an active ingredient. A method for enhancing the saltiness of foods and drinks by adding the saltiness enhancer according to any one of claims 1 to 5. A method for enhancing the saltiness of foods and drinks by adding 0.1 ppt to 10 ppm of δ-octadecalactone and / or γ-octadecalactone.

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