TW201532526A - Saltiness enhancer - Google Patents
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- TW201532526A TW201532526A TW104101170A TW104101170A TW201532526A TW 201532526 A TW201532526 A TW 201532526A TW 104101170 A TW104101170 A TW 104101170A TW 104101170 A TW104101170 A TW 104101170A TW 201532526 A TW201532526 A TW 201532526A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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Abstract
Description
本發明係關於鹹味增強劑及其利用。 The present invention relates to salty taste enhancers and their use.
食鹽的主成分為氯化鈉，作為必須礦物質之鈉源，係維持人的生命所不可或缺之物質。食鹽係以一開始賦予鹹味(salty taste)的各種用途被利用在食品飲料。然而，食鹽的過剩攝取，有些理論認為提高引起高血壓、腎臟病、心臟病等之疾病的風險。因此，從健康面來看，低減食鹽攝取量，尤其是鈉攝取量非常重要。 The main component of salt is sodium chloride, which is the sodium source of essential minerals and is essential for the maintenance of human life. Salt is used in foods and beverages for various uses that initially give salty taste. However, in excess of salt intake, some theories suggest that the risk of diseases such as hypertension, kidney disease, and heart disease is increased. Therefore, from a health perspective, low salt reduction, especially sodium intake, is very important.
食鹽攝取量，例如可藉由減少(減鹽)製造食品飲料時之食鹽的使用量來減低。然而，減鹽時，產生因為鹹味不足而使滿足感降低的問題。因此，強烈尋求即使減低食鹽的使用量亦無損於食品飲料的鹹味或滿足感之減鹽技術的開發。 The salt intake can be reduced, for example, by reducing (salting) the amount of salt used in the production of foods and drinks. However, when salt is reduced, there is a problem that the satisfaction is lowered because of insufficient saltiness. Therefore, it is strongly sought to develop a salt reduction technique that does not impair the saltiness or satisfaction of foods and beverages even if the amount of salt used is reduced.
作為減鹽技術，例如可列舉以其本身呈現鹹味之化合物(食鹽代替物質)來代替食鹽的一部分之方法。作為食鹽代替物質，例如已知有由氯化鉀等之鉀鹽、氯化銨等之銨鹽、氯化鎂等之鎂鹽、胺基酸之鹽酸鹽、鹼性胺 基酸所構成之胜肽類。然而，此等食鹽代替物質中，一般有顯示苦味等之不愉快味道的缺點，未達到符合消費者需求之減鹽技術。 As the salt reduction technique, for example, a method in which a salty taste compound (salt substitute material) is used in place of a part of the salt can be mentioned. As a salt substitute, for example, a potassium salt such as potassium chloride, an ammonium salt such as ammonium chloride, a magnesium salt such as magnesium chloride, a hydrochloride of an amino acid, or a basic amine are known. A peptide composed of a base acid. However, such salt substitute materials generally have the disadvantage of showing an unpleasant taste such as bitterness, and fail to meet the salt reduction technology that meets the needs of consumers.
又，作為減鹽技術，例如可列舉使用增強鹹味之化合物(鹹味增強物質)的方法。作為鹹味增強物質，例如已知有有機酸類或精胺酸。又，有醬油中亦有鹹味增強作用，藉由醬油的添加可使食品減鹽的報告(非專利文獻1)。醬油中雖經確認約有300種的香氣成分，但該等當中，例如已知有HEMF(4-羥基-2(5)-乙基-5(2)-甲基-3(2H)-呋喃酮)與糠基醇係藉由相互作用而呈現如鹹魚氣味(專利文獻1)。又，已知有醬油香氣成分之一的甲硫丙醛(Methional)有鹹味增強作用(專利文獻2)。 Further, examples of the salt reduction technique include a method of using a compound (salty-enhancing substance) which enhances saltiness. As the salty taste enhancing substance, for example, an organic acid or arginine is known. In addition, there is a salty taste enhancement effect in the soy sauce, and the salt reduction of the food can be reported by the addition of the soy sauce (Non-Patent Document 1). Although about 300 kinds of aroma components have been confirmed in the soy sauce, among them, for example, HEMF (4-hydroxy-2(5)-ethyl-5(2)-methyl-3(2H)-furan is known. The ketone) and the mercapto alcohol exhibit a salty fish odor by interaction (Patent Document 1). Further, Methional which is one of the aroma components of soy sauce is known to have a salty taste enhancing effect (Patent Document 2).
又，已知甲硫醇亦作為醬油香氣成分之一。甲硫醇，例如作為調味料或香料成分，係以0.05ppm~1.0ppm左右的濃度使用。由甲硫醇的添加，可增強食品飲料的釀造風味。然而，未知甲硫醇有鹹味增強作用。 Further, methyl mercaptan is also known as one of the aroma components of soy sauce. Methyl mercaptan is used, for example, as a seasoning or a flavoring component at a concentration of about 0.05 ppm to 1.0 ppm. The addition of methyl mercaptan enhances the brewing flavor of foods and beverages. However, the unknown methyl mercaptan has a salty enhancing effect.
[先前技術文獻] [Previous Technical Literature]
[專利文獻] [Patent Literature]
[專利文獻1] 日本特開平03-272662號公報 [Patent Document 1] Japanese Patent Laid-Open No. 03-272662
[專利文獻2] 日本特開2011-083262號公報 [Patent Document 2] Japanese Patent Publication No. 2011-083262
[非專利文獻] [Non-patent literature]
[非專利文獻1] Kremer S, et al., J Food Sci. 2009 Aug; 74(6): S255-262. [Non-Patent Document 1] Kremer S, et al., J Food Sci. 2009 Aug; 74(6): S255-262.
本發明係以提供即使減低食鹽的使用量亦無損於食品飲料的鹹味或滿足感之減鹽技術作為課題。 The present invention has been made in an effort to provide a salt reduction technique which does not impair the salty taste or satisfaction of foods and beverages even if the amount of use of salt is reduced.
本發明者們為了解決上述課題，進行努力研究的結果，發現甲硫醇有鹹味增強作用，而完成本發明。 In order to solve the above problems, the inventors of the present invention conducted diligent research and found that methyl mercaptan has a salty taste enhancing effect, and completed the present invention.
亦即，本發明係如以下所述。 That is, the present invention is as follows.
[1]一種鹹味增強劑，其係包含甲硫醇。 [1] A salty taste enhancer comprising methyl mercaptan.
[2]如[1]之鹹味增強劑，其係進一步包含氯化鈉以外之氯化物。 [2] The salty taste enhancer according to [1], which further comprises a chloride other than sodium chloride.
[3]如[2]之鹹味增強劑，其中，前述氯化物為氯化鉀及/或氯化銨。 [3] The salty taste enhancer according to [2], wherein the chloride is potassium chloride and/or ammonium chloride.
[4]如[1]~[3]中任一項之鹹味增強劑，其係進一步包含氯化鈉。 [4] The salty taste enhancer according to any one of [1] to [3], which further comprises sodium chloride.
[5]如[1]~[4]中任一項之鹹味增強劑，其中，包含10ppm以上濃度的甲硫醇。 [5] The salty taste enhancer according to any one of [1] to [4] which contains a methyl mercaptan at a concentration of 10 ppm or more.
[6]一種鹹味經增強之食品飲料的製造方法，其係包含將如[1]~[5]中任一項之鹹味增強劑添加於食品飲料或其原料。 [6] A method for producing a salty-flavored food or drink, which comprises adding the salty taste enhancer according to any one of [1] to [5] to a food or beverage or a raw material thereof.
[7]一種鹹味經增強之食品飲料的製造方法，其係包含將甲硫醇添加於食品飲料或其原料。 [7] A method for producing a salty taste-enhanced food or drink comprising adding methyl mercaptan to a food or beverage or a raw material thereof.
[8]如[7]之方法，其係進一步包含添加氯化鈉以外之氯化物。 [8] The method according to [7], which further comprises adding a chloride other than sodium chloride.
[9]如[8]之方法，其中，前述氯化物為氯化鉀及/或氯化銨。 [9] The method according to [8], wherein the chloride is potassium chloride and/or ammonium chloride.
[10]如[7]~[9]中任一項之方法，其係進一步包含添加氯化鈉。 [10] The method of any one of [7] to [9], further comprising adding sodium chloride.
[11]如[7]~[10]中任一項之方法，其中，添加甲硫醇使甲硫醇的食用濃度成為0.5ppm~50ppm。 [11] The method according to any one of [7] to [10] wherein the methyl mercaptan is added so that the edible concentration of the methyl mercaptan is 0.5 ppm to 50 ppm.
[12]如[8]~[11]中任一項之方法，其中，添加前述氯化物 使該氯化物的食用濃度成為0.2%~0.7%。 [12] The method according to any one of [8] to [11] wherein the aforementioned chloride is added The edible concentration of the chloride is made 0.2% to 0.7%.
[13]一種增強食品飲料之鹹味的方法，其係包含將如[1]~[5]中任一項之鹹味增強劑添加於食品飲料或其原料。 [13] A method for enhancing a salty taste of a food or drink, which comprises adding a salty taste enhancer according to any one of [1] to [5] to a food or beverage or a raw material thereof.
[14]一種增強食品飲料之鹹味的方法，其係包含將甲硫醇添加於食品飲料或其原料。 [14] A method of enhancing the salty taste of a food or beverage comprising adding methyl mercaptan to a food or beverage or a raw material thereof.
[15]如[14]之方法，其係進一步包含添加氯化鈉以外之氯化物。 [15] The method according to [14], which further comprises adding a chloride other than sodium chloride.
[16]如[15]之方法，其中，前述氯化物為氯化鉀及/或氯化銨。 [16] The method according to [15], wherein the chloride is potassium chloride and/or ammonium chloride.
[17]如[14]~[16]中任一項之方法，其係進一步包含添加氯化鈉。 [17] The method of any one of [14] to [16] further comprising adding sodium chloride.
[18]如[14]~[17]中任一項之方法，其中，添加甲硫醇使甲硫醇的食用濃度成為0.5ppm~50ppm。 [18] The method according to any one of [14] to [17] wherein the methyl mercaptan is added so that the edible concentration of the methyl mercaptan is 0.5 ppm to 50 ppm.
[19]如[15]~[18]中任一項之方法，其中，添加前述氯化物使該氯化物的食用濃度成為0.2%~0.7%。 [19] The method according to any one of [15] to [18] wherein the chloride is added to make the edible concentration of the chloride 0.2% to 0.7%.
以下詳細說明本發明。尚，本發明中，量比(濃度等)除非另有說明，係將質量作為基準之比率。亦即，例如「%」除非另有說明係表示「%(w/w)」，「ppm」除非另有說明係表示「ppm(w/w)」。又，本發明中，所謂某成分之「食用時的濃度」，係指食用含有該成分之食品飲料時，在該食品飲料之該成分的濃度。 The invention is described in detail below. Further, in the present invention, the amount ratio (concentration, etc.) is a ratio based on the mass unless otherwise stated. That is, for example, "%" means "%(w/w)" unless otherwise stated, and "ppm" means "ppm(w/w)" unless otherwise stated. In the present invention, the "concentration at the time of eating" of a certain component refers to the concentration of the component in the food beverage when the food or beverage containing the component is consumed.
<1>本發明之鹹味增強劑 <1> Salty taste enhancer of the present invention
本發明之鹹味增強劑係包含甲硫醇之鹹味增強劑。 The salty taste enhancer of the present invention comprises a salty taste enhancer of methyl mercaptan.
本發明中，藉由利用甲硫醇，可得到增強食品飲料之鹹味的效果。亦將同效果稱為「鹹味增強效果」。 In the present invention, the effect of enhancing the salty taste of foods and drinks can be obtained by using methyl mercaptan. The same effect is also called "salty-enhanced effect".
作為甲硫醇，可使用市售品，亦可使用經適當製造而取得者。 As the methyl mercaptan, a commercially available product can be used, and those obtained by appropriate production can also be used.
甲硫醇的製造方法並未特別限制，例如可利用周知之方法。例如甲硫醇，可藉由化學合成、酵素反應、或其組合製造。又，例如，甲硫醇係培養具有甲硫醇之生產能的微生物，可藉由從培養物回收甲硫醇來製造。具體而言，例如可藉由以含有甲硫胺酸(Methionine)之培養基培養酵母，來製造甲硫醇(M.M.W.Etschmann et al.,Appl.Microbiol.Biotechnol.,80,579-587(2008)等)。又，例如甲硫醇可藉由從含有甲硫醇之農水畜產物或該等之加工品進行回收來製造。 The method for producing methyl mercaptan is not particularly limited, and for example, a well-known method can be used. For example, methyl mercaptan can be produced by chemical synthesis, enzyme reaction, or a combination thereof. Further, for example, a methyl mercaptan-based microorganism capable of producing a methyl mercaptan can be produced by recovering methyl mercaptan from a culture. Specifically, for example, methyl mercaptan can be produced by culturing yeast in a medium containing Methionine (M.M.W. Etschmann et al., Appl. Microbiol. Biotechnol., 80, 579-587 (2008), etc.). Further, for example, methyl mercaptan can be produced by recovering from a farm animal product containing methyl mercaptan or a processed product thereof.
甲硫醇可為純化品，亦可為非純化品。作為 甲硫醇，例如可將含有甲硫醇之素材直接、或者適當供於濃縮、稀釋、乾燥、分餾、萃取、純化等之處理後，來利用。亦即，作為本發明中所使用之甲硫醇，具體而言，例如可列舉培養具有甲硫醇之生產能的微生物所得之培養物、從該培養物所分離之培養上清液、從該培養物所分離之菌體、含有甲硫醇之農水畜產物、該農水畜產物之加工品、該等之濃縮物(濃縮液)或濃縮乾燥物、從該等所分離之甲硫醇的粗純化品或純化品、含有其他甲硫醇之餾分。甲硫醇可純化成所期望程度。例如作為甲硫醇，可使用純度為30%(w/w)以上、50%(w/w)以上、70%(w/w)以上、90%(w/w)以上、或95%(w/w)以上者。 The methyl mercaptan may be a purified product or a non-purified product. As For the methyl mercaptan, for example, the material containing methyl mercaptan may be used as it is, or may be appropriately subjected to a treatment such as concentration, dilution, drying, fractionation, extraction, purification, or the like. In other words, the methyl mercaptan used in the present invention is, for example, a culture obtained by culturing a microorganism having a production ability of methyl mercaptan, a culture supernatant separated from the culture, and the like. a cell isolated from the culture, a farm product containing methyl mercaptan, a processed product of the agricultural product, a concentrate (concentrated liquid) or a concentrated dried product, and a crude methyl mercaptan separated from the same Purified or purified product, fraction containing other methyl mercaptan. Methyl mercaptan can be purified to the desired extent. For example, as the methyl mercaptan, a purity of 30% (w/w) or more, 50% (w/w) or more, 70% (w/w) or more, 90% (w/w) or more, or 95% can be used. w/w) above.
本發明之鹹味增強劑可為僅由甲硫醇所構成者，亦可為包含其他成分者。 The salty taste enhancer of the present invention may be composed only of methyl mercaptan or may contain other components.
「其他成分」若為可經口攝取者，則並未特別限制。作為「其他成分」，例如可利用配合調味料、食品飲料、或醫藥品所利用者。 The "other ingredients" are not particularly limited if they are orally ingestible. As the "other ingredients", for example, those who use seasonings, foods, beverages, or pharmaceuticals can be used.
作為「其他成分」，具體而言，例如可列舉砂糖、蜂蜜、楓樹糖漿、蔗糖、葡萄糖、果糖、麥芽糖、乳糖、異構化糖、寡糖等之糖類；山梨糖醇、還原麥芽糖(麥芽糖醇)、木糖醇、赤蘚糖醇、海藻糖等之糖醇類；天然或人工甜味料；食鹽、氯化鈉、氯化鉀等之無機鹽類；乙酸、檸檬酸、琥珀酸等之有機酸類及該等之鹽；麩胺酸、甘胺酸等之胺基酸類及該等之鹽；肌苷酸(Inosinic acid)、鳥糞嘌呤核甘酸(Guanylic acid)、黃嘌呤酸 (Xanthylic acid)等之核酸類及該等之鹽；食物纖維、pH緩衝劑、香料、食用油、乙醇、水。尚，本發明中，胺基酸除非另有說明可為L-體。作為「其他成分」，可使用1種成分，亦可組合2種或其以上之成分使用。 Specific examples of the "other components" include sugars such as sugar, honey, maple syrup, sucrose, glucose, fructose, maltose, lactose, isomerized sugar, and oligosaccharide; sorbitol and reduced maltose (maltose) Alcohols, xylitol, erythritol, trehalose and other sugar alcohols; natural or artificial sweeteners; inorganic salts such as salt, sodium chloride, potassium chloride; acetic acid, citric acid, succinic acid, etc. Organic acids and salts thereof; amino acids such as glutamic acid, glycine, and the like; and inosinic acid, Guanylic acid, and scutellic acid (Nanthylic acid) and other nucleic acids and such salts; dietary fiber, pH buffer, flavor, edible oil, ethanol, water. Further, in the present invention, the amino acid may be an L-form unless otherwise specified. As the "other component", one component may be used, or two or more components may be used in combination.
鹽若為可經口攝取者，則並未特別限制。例如作為相對於羧基等酸性基之鹽，具體而言，可列舉與銨鹽、鈉、鉀等之鹼金屬的鹽、與鈣、鎂等之鹼土類金屬的鹽、與鋁鹽、鋅鹽、三乙胺、乙醇胺、嗎啉、咯啶、哌啶、哌嗪、二環己胺等之有機胺的鹽、與精胺酸、賴胺酸等之鹼性胺基酸的鹽。又，例如作為相對於胺基等鹼性基之鹽，具體而言，可列舉與鹽酸、硫酸、磷酸、硝酸、溴氫酸 等之無機酸的鹽、與乙酸、檸檬酸、苯甲酸、馬來酸、富馬酸、酒石酸、琥珀酸、單寧酸、酪酸、海苯酸(hibenzaic acid)、羥萘酸(Pamoic acid)、庚酸、癸酸、茶氯酸、水楊酸、乳酸、草酸、扁桃酸、蘋果酸等之有機羧酸的鹽、與甲磺酸、苯磺酸、p-甲苯磺酸等之有機磺酸的鹽。作為鹽，可使用1種之鹽，亦可組合2種或其以上之鹽使用。 If the salt is orally ingestible, it is not particularly limited. For example, a salt with respect to an acidic group such as a carboxyl group may, for example, be a salt of an alkali metal such as an ammonium salt, sodium or potassium, a salt of an alkaline earth metal such as calcium or magnesium, or an aluminum salt or a zinc salt. A salt of an organic amine such as triethylamine, ethanolamine, morpholine, oxidine, piperidine, piperazine or dicyclohexylamine, or a salt of a basic amino acid such as arginine or lysine. In addition, examples of the salt with respect to a basic group such as an amine group include a salt of an inorganic acid such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid or hydrobromic acid, and acetic acid, citric acid, benzoic acid, and horse. Acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzaic acid, hydroxynaphthoic acid, heptanoic acid, citric acid, chlorous acid, salicylic acid, lactic acid, A salt of an organic carboxylic acid such as oxalic acid, mandelic acid or malic acid, or a salt of an organic sulfonic acid such as methanesulfonic acid, benzenesulfonic acid or p-toluenesulfonic acid. As the salt, one type of salt may be used, or two or more types of salts may be used in combination.
本發明可與任意之減鹽技術組合。例如本發明之鹹味增強劑，除了氯化鈉之外，其本身亦可包含呈現鹹味之化合物。作為其本身呈現鹹味之化合物，例如可列舉氯化鉀、氯化鎂、氯化銨等之氯化物、甘胺酸乙酯鹽酸鹽或賴胺酸鹽酸鹽等胺基酸之鹽酸鹽、鳥胺醯基牛磺酸(Ornithyltaurine)、鳥胺醯基-β-丙胺酸、甘草素等之胜肽 類(專利文獻2)。此等當中，較佳為氯化物，更佳為氯化鉀及/或氯化銨。尚，本發明中，所謂「氯化物」，除非另有說明係意指除了氯化鈉之氯化物。氯化物雖可具有酸味或辣味等之雜味，但本發明中，藉由甲硫醇與氯化物的併用，可遮蔽氯化物之酸味或辣味等之雜味。本發明中，「鹹味增強效果」中，亦包含藉由如此之甲硫醇與氯化物的併用，以遮蔽氯化物之酸味或辣味等之雜味的效果。又，例如本發明之組成物除了甲硫醇之外，亦可包含增強鹹味之化合物。作為增強鹹味之化合物，例如可列舉有機酸類或精胺酸、及該等之鹽。作為與此等之減鹽技術相關連之成分，可使用1種之成分，亦可組合2種或其以上之成分使用。 The invention can be combined with any salt reduction technique. For example, the salty taste enhancer of the present invention may itself contain a salty taste compound in addition to sodium chloride. Examples of the compound which exhibits a salty taste by itself include a chloride such as potassium chloride, magnesium chloride or ammonium chloride, a hydrochloride of an amino acid such as an ethyl glycinate hydrochloride or a lysine hydrochloride, and a bird. A peptide of Ornithyltaurine, avidin-β-alanine, glycyrrhizin, etc. Class (Patent Document 2). Among these, a chloride is preferred, and potassium chloride and/or ammonium chloride are more preferred. Further, in the present invention, the term "chloride" means, unless otherwise stated, a chloride other than sodium chloride. Although the chloride may have a miso taste such as a sour taste or a spicy taste, in the present invention, the combination of methyl mercaptan and chloride can mask the odor of the acidity or the spicy taste of the chloride. In the present invention, the "salty-sweetening effect" also includes the effect of masking the sour taste of the chloride or the spicy taste by using such a combination of methyl mercaptan and chloride. Further, for example, the composition of the present invention may contain a compound which enhances saltiness in addition to methyl mercaptan. Examples of the compound which enhances saltiness include organic acids or arginine, and the salts thereof. As a component related to the salt reduction technique, one type of component may be used, or two or more components may be used in combination.
本發明之鹹味增強劑可包含氯化鈉。 The salty taste enhancer of the present invention may comprise sodium chloride.
在本發明之鹹味增強劑之各成分(亦即甲硫醇及因需要之其他成分)的濃度，只要能得到鹹味增強效果則並無特別限制。 The concentration of each component of the salty taste enhancer of the present invention (that is, methyl mercaptan and other components as needed) is not particularly limited as long as the salty taste enhancing effect can be obtained.
在本發明之鹹味增強劑之甲硫醇的濃度，可因應甲硫醇的食用濃度或本發明之鹹味增強劑的使用量等之諸多條件適當設定。 The concentration of the methyl mercaptan in the salty taste enhancer of the present invention can be appropriately set depending on various conditions such as the edible concentration of methyl mercaptan or the amount of the salty taste enhancer of the present invention.
在本發明之鹹味增強劑之甲硫醇的濃度雖並未特別限制，但例如可為1ppm以上、10ppm以上、100ppm以上、或1000ppm以上。又，在本發明之鹹味增強劑之甲硫醇的濃度雖並未特別限制，但例如可為100%以下、10%以下、或1%以下。 The concentration of the methyl mercaptan in the salty taste enhancer of the present invention is not particularly limited, and may be, for example, 1 ppm or more, 10 ppm or more, 100 ppm or more, or 1000 ppm or more. Further, the concentration of the methyl mercaptan in the salty taste enhancer of the present invention is not particularly limited, but may be, for example, 100% or less, 10% or less, or 1% or less.
在本發明之鹹味增強劑之甲硫醇的濃度，例如食用時之甲硫醇的濃度可成為如0.5ppm以上、1ppm以上、3ppm以上、或5ppm以上的濃度。在本發明之鹹味增強劑之甲硫醇的濃度，例如食用時之甲硫醇的濃度可成為如50ppm以下、40ppm以下、30ppm以下、20ppm以下、或10ppm以下的濃度。在本發明之鹹味增強劑之甲硫醇的濃度，食用時之甲硫醇的濃度較佳為可成為如0.5ppm~50ppm，更佳為1ppm~40ppm，再更佳為3ppm~20ppm的濃度。 The concentration of methyl mercaptan in the salty taste enhancer of the present invention, for example, the concentration of methyl mercaptan at the time of consumption may be a concentration of, for example, 0.5 ppm or more, 1 ppm or more, 3 ppm or more, or 5 ppm or more. The concentration of methyl mercaptan in the salty taste enhancer of the present invention, for example, the concentration of methyl mercaptan at the time of consumption may be, for example, 50 ppm or less, 40 ppm or less, 30 ppm or less, 20 ppm or less, or 10 ppm or less. In the concentration of the methyl mercaptan of the salty taste enhancer of the present invention, the concentration of the methyl mercaptan at the time of consumption is preferably from 0.5 ppm to 50 ppm, more preferably from 1 ppm to 40 ppm, still more preferably from 3 ppm to 20 ppm.
又，在本發明之鹹味增強劑之甲硫醇的濃度，例如相對於食用時之氯化鈉之甲硫醇的濃度比(甲硫醇濃度/氯化鈉濃度)可成為1/12000~1/120的濃度。 Further, the concentration of the methyl mercaptan in the salty taste enhancer of the present invention can be, for example, 1/12000 to 1 by the concentration ratio of methyl mercaptan (methyl mercaptan concentration/sodium chloride concentration) to sodium chloride when consumed. /120 concentration.
在本發明之鹹味增強劑之「其他成分」的濃度，可因應「其他成分」的種類、「其他成分」的食用濃度、本發明之鹹味增強劑的使用量等之諸多條件適當設定。 The concentration of the "other component" of the salty taste enhancer of the present invention can be appropriately set depending on the type of the "other component", the edible concentration of the "other component", and the use amount of the salty taste enhancer of the present invention.
本發明之鹹味增強劑包含氯化物(氯化鈉以外)的情況，在本發明之鹹味增強劑之氯化物的濃度雖並未特別限制，但例如可為0.02%以上、0.05%以上、0.1%以上、1%以上、或10%以上。又，本發明之鹹味增強劑包含氯化物的情況，在本發明之鹹味增強劑之氯化物的濃度雖並未特別限制，但例如可為未滿100%、10%以下、或1%以下。 In the case where the salty taste enhancer of the present invention contains a chloride (other than sodium chloride), the concentration of the chloride of the salty taste enhancer of the present invention is not particularly limited, but may be, for example, 0.02% or more, 0.05% or more, or 0.1%. Above, 1% or more, or 10% or more. Further, in the case where the salty taste enhancer of the present invention contains a chloride, the concentration of the chloride of the salty taste enhancer of the present invention is not particularly limited, but may be, for example, less than 100%, 10% or less, or 1% or less.
在本發明之鹹味增強劑之氯化物的濃度，例 如食用時之氯化物的濃度可成為如0.01%以上、0.05%以上、0.1%以上、0.2%以上、或0.3%以上的濃度。在本發明之鹹味增強劑之氯化物的濃度，例如食用時之氯化物的濃度可成為如0.7%以下的濃度。在本發明之鹹味增強劑之氯化物的濃度，食用時之氯化物的濃度較佳可成為如0.2%~0.7%的濃度。 The concentration of the chloride of the salty taste enhancer of the present invention, The concentration of the chloride at the time of eating may be, for example, 0.01% or more, 0.05% or more, 0.1% or more, 0.2% or more, or 0.3% or more. The concentration of the chloride of the salty taste enhancer of the present invention, for example, the concentration of the chloride at the time of eating, may be a concentration of, for example, 0.7% or less. In the concentration of the chloride of the salty taste enhancer of the present invention, the concentration of the chloride at the time of eating may preferably be a concentration of, for example, 0.2% to 0.7%.
又，在本發明之鹹味增強劑之氯化物的濃度，例如相對於食用時之甲硫醇之氯化物的濃度比(氯化物濃度/甲硫醇濃度)，可成為如2000/7~7000/3的濃度。又，在本發明之鹹味增強劑之氯化物的濃度，例如相對於食用時之氯化鈉之氯化物的濃度比(氯化物濃度/氯化鈉濃度)，可成為如1/3~7/6的濃度。 Further, the concentration of the chloride of the salty taste enhancer of the present invention, for example, the ratio of the concentration of the methyl mercaptan chloride (the chloride concentration / the methyl mercaptan concentration) at the time of consumption may be, for example, 2000/7 to 7000/ The concentration of 3. Further, the concentration of the chloride of the salty taste enhancer of the present invention, for example, relative to the concentration ratio of the chloride of the sodium chloride at the time of consumption (chloride concentration / sodium chloride concentration) may be, for example, 1/3 to 7/ The concentration of 6.
本發明之鹹味增強劑包含氯化鈉的情況，在本發明之鹹味增強劑之氯化鈉的濃度雖並未特別限制，但例如可為0.02%以上、0.05%以上、0.1%以上、1%以上、或10%以上。又，本發明之鹹味增強劑包含氯化鈉的情況，在本發明之鹹味增強劑之氯化鈉的濃度雖並未特別限制，但例如可為未滿100%、10%以下、或1%以下。 In the case where the salty taste enhancer of the present invention contains sodium chloride, the concentration of sodium chloride in the salty taste enhancer of the present invention is not particularly limited, but may be, for example, 0.02% or more, 0.05% or more, 0.1% or more, or 1%. Above, or 10% or more. Further, in the case where the salty taste enhancer of the present invention contains sodium chloride, the concentration of sodium chloride in the salty taste enhancer of the present invention is not particularly limited, but may be, for example, less than 100%, 10% or less, or 1%. the following.
本發明之鹹味增強劑的形態並未特別限制。本發明之鹹味增強劑，例如可成為粉末狀、顆粒狀、液狀、糊狀、立方狀等之一切形態。 The form of the salty taste enhancer of the present invention is not particularly limited. The salty taste enhancer of the present invention can be, for example, in the form of a powder, a granule, a liquid, a paste, or a cubic.
本發明之鹹味增強劑的成分(亦即甲硫醇及因需要之其他成分)，可互相混合包含在本發明之鹹味增強劑，亦可以每個單獨、或者分別以任意組合包含在本發明 之鹹味增強劑。例如，本發明之鹹味增強劑包含甲硫醇與氯化物的情況，本發明之鹹味增強劑每一個可被分別包裝，作為甲硫醇與氯化物的一組來提供。在這樣的情況下，一組所包含之成分可適當併用於使用時。 The components of the salty taste enhancer of the present invention (that is, methyl mercaptan and other components as needed) may be mixed with each other and included in the salty taste enhancer of the present invention, or may be contained in the present invention individually or in any combination. Salty enhancer. For example, in the case where the salty taste enhancer of the present invention contains methyl mercaptan and chloride, each of the salty taste enhancers of the present invention may be separately packaged as a group of methyl mercaptan and chloride. In such a case, a set of contained components can be used as appropriate and used.
本發明之鹹味增強劑可適合使用在用以增強食品飲料的鹹味。本發明之鹹味增強劑，例如可提供作為鹹味增強用的調味料。 The salty taste enhancer of the present invention can be suitably used to enhance the salty taste of foods and drinks. The salty taste enhancer of the present invention can be provided, for example, as a seasoning for enhancing salty taste.
本發明之鹹味增強劑包含氯化鈉的情況，本發明之鹹味增強劑可為了賦予食品飲料鹹味而使用。亦即，本發明之鹹味增強劑之一態樣係鹹味賦予劑。因此，一態樣中，「鹹味的增強」中可包含「鹹味的賦予」。鹹味賦予劑，例如可提供作為鹹味賦予用之調味料(鹹味調味料)。 In the case where the salty taste enhancer of the present invention contains sodium chloride, the salty taste enhancer of the present invention can be used for imparting a salty taste to foods and drinks. That is, one aspect of the salty taste enhancer of the present invention is a salty taste imparting agent. Therefore, in one aspect, the "salty of salty taste" may include "the grant of salty taste". For the salty taste imparting agent, for example, a seasoning (salty seasoning) for imparting salty taste can be provided.
<2>本發明之方法 <2> Method of the present invention
本發明中，可利用甲硫醇增強食品飲料的鹹味。亦即，本發明之方法係增強食品飲料之鹹味的方法，其係包含將甲硫醇添加於食品飲料或其原料。又，本發明之方法的一態樣，係鹹味經增強之食品飲料的製造方法，其係包含將甲硫醇添加於食品飲料或其原料。 In the present invention, methyl mercaptan can be used to enhance the salty taste of foods and drinks. That is, the method of the present invention is a method for enhancing the salty taste of foods and beverages, which comprises adding methyl mercaptan to a food or beverage or a raw material thereof. Further, in one aspect of the method of the present invention, there is provided a method for producing a salty taste-enhanced food or beverage comprising adding methyl mercaptan to a food or beverage or a raw material thereof.
本發明中，具體而言，可利用包含甲硫醇之本發明之鹹味增強劑增強食品飲料的鹹味。亦即換句話說，本發明之方法可為增強食品飲料之鹹味的方法，其係包含將本發明之鹹味增強劑添加於食品飲料或其原料。 又，本發明之方法的一態樣，可為鹹味經增強之食品飲料的製造方法，其係包含將本發明之鹹味增強劑添加於食品飲料或其原料。 In the present invention, specifically, the salty taste enhancer of the present invention containing methyl mercaptan can be used to enhance the salty taste of the food and beverage. That is, in other words, the method of the present invention may be a method of enhancing the salty taste of foods and drinks, which comprises adding the salty taste enhancer of the present invention to a food or beverage or a raw material thereof. Moreover, in one aspect of the method of the present invention, it may be a method for producing a food or drink in which salty taste is enhanced, which comprises adding the salty taste enhancer of the present invention to a food or beverage or a raw material thereof.
藉由本發明之方法，可得到鹹味經增強之食品飲料。亦將藉由本發明之方法所得之鹹味經增強之食品飲料稱為「本發明之食品飲料」。 By the method of the present invention, a salty taste enhanced food drink can be obtained. The salty taste-enhanced food drink obtained by the method of the present invention is also referred to as "the food drink of the present invention".
食品飲料若能具有鹹味則並未特別限制。亦即，食品飲料中包含所有具有鹹味之食品飲料。作為食品飲料，例如可列舉鮭魚片、辛子明太子、鹽鱈魚子、烤魚、魚乾、鹹魚、魚肉香腸、魚糕、煮魚、佃煮、罐裝等之水產加工食品；薯條、洋芋片、玉米點心、小麥點心、煎餅、霰餅等之點心食品；烏龍麵湯、蕎麥麵湯、壽麵湯、拉麵湯、什錦麵湯、通心粉醬等之麵類的湯；飯糰、抓飯、炒飯、混合飯、雜燴、茶泡飯等之米飯調理品；春捲、燒賣、餃子、咖哩、熟食、炸物等之調理食品；漢堡、香腸、火腿、起司等之畜產加工品；韓式泡菜、醃菜等之蔬菜加工品；醬油、醬汁、調料、味噌、美乃滋、番茄醬等之調味料；蛋花湯、海帶湯、魚翅湯、中華料理風味湯、清燉肉湯、咖哩風味湯、羹湯、味噌汁、濃湯等之湯類。食品飲料可直接以能食用的態樣提供，亦可以濃縮品或乾燥品等之食用前或調製成食用時所需要的形態提供。 Food and beverages are not particularly limited if they have a salty taste. That is, all foods and beverages contain all salty foods and beverages. Examples of foods and drinks include aquaculture processed foods such as squid slices, simmered sage, salted cod roe, grilled fish, dried fish, salted fish, fish sausage, fish cake, boiled fish, boiled, canned, etc.; French fries, artichoke flakes , corn snacks, wheat snacks, pancakes, crepe cakes and other snack foods; Wulong noodle soup, soba noodle soup, Shou noodle soup, ramen noodle soup, assorted noodle soup, macaroni sauce, etc.; rice balls, pilaf, fried rice, mixed rice Rice, rice, rice, rice and other rice conditioning products; spring rolls, siu mai, dumplings, curry, cooked food, fried foods, etc.; hamburger, sausage, ham, cheese and other livestock processed products; Korean kimchi, pickles and other vegetables Processed products; seasonings such as soy sauce, sauce, seasoning, miso, mayonnaise, ketchup; egg flower soup, seaweed soup, shark fin soup, Chinese cuisine flavor soup, clear stew broth, curry flavor soup, soup, miso juice, Soups such as soups. Food and beverages may be provided directly in an edible form, or may be provided in a form required for consumption before or during preparation of a concentrated or dried product.
本發明之食品飲料，除了添加本發明之鹹味增強劑或甲硫醇之外，可使用與一般之食品飲料相同的原 料，並藉由相同的方法製造。本發明之鹹味增強劑或甲硫醇的添加，可於食品飲料的製造步驟中之任一階段進行。亦即，本發明之鹹味增強劑或甲硫醇可添加於食品飲料之原料，可添加於製造途中之食品飲料，可添加於已完成之食品飲料。本發明之鹹味增強劑或甲硫醇可僅添加1次，可分成2或其以上之次數添加。又，添加本發明之鹹味增強劑時，本發明之鹹味增強劑係將複數之成分以每個單獨、或者以任意之組合分別包含時，該等之成分可同時添加於食品飲料或其原料，亦可以每個單獨、或者以任意之組合分別添加於食品飲料或其原料。 The food or drink of the present invention may be the same as the general food and beverage except that the salty taste enhancer or methyl mercaptan of the present invention is added. Material, and manufactured by the same method. The addition of the salty taste enhancer or methyl mercaptan of the present invention can be carried out at any stage in the production steps of the food and beverage. That is, the salty taste enhancer or methyl mercaptan of the present invention can be added to a raw material of a food or beverage, and can be added to a food or drink in the course of production, and can be added to a completed food or drink. The salty taste enhancer or methyl mercaptan of the present invention may be added only once, and may be added in a number of 2 or more. Further, when the salty taste enhancer of the present invention is added, the salty taste enhancer of the present invention may be added to the food or beverage or its raw material at the same time when a plurality of components are separately contained in each of them individually or in any combination. They may be added to the food or beverage or the raw materials thereof individually or in any combination.
本發明之方法可進一步包含添加其他成分(甲硫醇以外之成分)。於此對於「其他成分」，可準用對於上述之在本發明之鹹味增強劑之「其他成分」的記載。作為「其他成分」，例如可列舉與減鹽技術相關連之成分。作為與減鹽技術相關連之成分，例如可列舉氯化鉀、氯化鎂、氯化銨等之氯化物(氯化鈉以外)。亦即，本發明之方法的一態樣，可為鹹味經增強之食品飲料的製造方法，例如包含將甲硫醇及氯化物添加於食品飲料或其原料。又，可將本發明之鹹味增強劑進一步與「其他成分」併用。 The method of the present invention may further comprise the addition of other ingredients (ingredients other than methyl mercaptan). Here, for the "other components", the description of the "other components" of the above-described salty taste enhancer of the present invention can be used. Examples of the "other components" include components related to the salt reduction technique. Examples of the component related to the salt reduction technique include chlorides other than sodium chloride, magnesium chloride, and ammonium chloride (other than sodium chloride). That is, one aspect of the method of the present invention may be a method for producing a salty taste-enhanced food or beverage, for example, comprising adding methyl mercaptan and chloride to a food or beverage or a raw material thereof. Further, the salty taste enhancer of the present invention can be further used in combination with "other components".
添加「其他成分」時，「其他成分」的添加，亦可與本發明之鹹味增強劑或甲硫醇的添加同樣進行。例如「其他成分」與本發明之鹹味增強劑或甲硫醇，可同時添加於食品飲料或其原料，亦可以每個單獨、或者以任意之組合分別添加於食品飲料或其原料。 When "other components" are added, the addition of "other components" may be carried out in the same manner as the addition of the salty taste enhancer or methyl mercaptan of the present invention. For example, the "other components" and the salty taste enhancer or methyl mercaptan of the present invention may be simultaneously added to the food or beverage or the raw material thereof, or may be added to the food or beverage or the raw material thereof individually or in any combination.
添加甲硫醇時，甲硫醇的添加量，只要能得到鹹味增強效果則並無特別限制。甲硫醇的添加量可因應本發明之食品飲料的攝取態樣等諸多條件來適當設定。 When the methyl mercaptan is added, the amount of the methyl mercaptan added is not particularly limited as long as the salty taste enhancing effect can be obtained. The amount of methyl mercaptan added can be appropriately set depending on various conditions such as the state of intake of the food and beverage of the present invention.
甲硫醇係於食品飲料或其原料，例如甲硫醇的食用濃度可添加成為如0.5ppm以上、1ppm以上、3ppm以上、或5ppm以上，可添加成為如50ppm以下、40ppm以下、30ppm以下、20ppm以下、或10ppm以下。又，甲硫醇於食品飲料或其原料，例如甲硫醇的食用濃度較佳可添加成為如0.5ppm~50ppm，更佳為1ppm~40ppm，再更佳為3ppm~20ppm。又，甲硫醇係於食品飲料或其原料，例如相對於食用時之氯化鈉之甲硫醇的濃度比(甲硫醇濃度/氯化鈉濃度)可添加成為如1/12000~1/120。 The methyl mercaptan may be added to the food or beverage or a raw material thereof, for example, in an edible concentration of 0.5 ppm or more, 1 ppm or more, 3 ppm or more, or 5 ppm or more, and may be added in an amount of, for example, 50 ppm or less, 40 ppm or less, 30 ppm or less, or 20 ppm. The following, or 10 ppm or less. Further, the edible concentration of methyl mercaptan in a food or beverage or a raw material thereof such as methyl mercaptan is preferably added in an amount of, for example, 0.5 ppm to 50 ppm, more preferably 1 ppm to 40 ppm, still more preferably 3 ppm to 20 ppm. Further, the methyl mercaptan is added to the food or beverage or its raw material, for example, the concentration ratio of methyl mercaptan (methyl mercaptan concentration/sodium chloride concentration) to sodium chloride at the time of eating can be added as 1/12000~1/ 120.
甲硫醇係於食品飲料或其原料，例如可以0.5ppm以上、1ppm以上、3ppm以上、或5ppm以上的量添加，可以50ppm以下、40ppm以下、30ppm以下、20ppm以下、或10ppm以下的量添加。又，甲硫醇係於食品飲料或其原料，例如較佳可以0.5ppm~50ppm，更佳以1ppm~40ppm，再更佳以3ppm~20ppm的量添加。 The methyl mercaptan may be added in an amount of, for example, 0.5 ppm or more, 1 ppm or more, 3 ppm or more, or 5 ppm or more, and may be added in an amount of 50 ppm or less, 40 ppm or less, 30 ppm or less, 20 ppm or less, or 10 ppm or less. Further, the methyl mercaptan is preferably used in a food or beverage or a raw material thereof, and is preferably added in an amount of from 0.5 ppm to 50 ppm, more preferably from 1 ppm to 40 ppm, still more preferably from 3 ppm to 20 ppm.
添加「其他成分」時，「其他成分」的添加量，只要能得到鹹味增強效果則並無特別限制。「其他成分」的添加量，可因應「其他成分」的種類或本發明之食品飲料之攝取態樣等諸多條件適當設定。 When "Other ingredients" is added, the amount of "other ingredients" added is not particularly limited as long as it can obtain a salty taste enhancement effect. The amount of the "other components" can be appropriately set depending on various types of "other components" or the state of intake of the food and beverage of the present invention.
添加氯化物(氯化鈉以外)時，氯化物係於食品 飲料或其原料，例如氯化物的食用濃度可添加成為如0.01%以上、0.05%以上、0.1%以上、0.2%以上、或0.3%以上，可添加成為如0.7%以下。又，氯化物係於食品飲料或其原料，例如氯化物的食用濃度較佳可添加成為如0.2%~0.7%。又，氯化物係於食品飲料或其原料，例如相對於食用時之甲硫醇之氯化物的濃度比(氯化物濃度/甲硫醇濃度)可添加成為如2000/7~7000/3，相對於食用時之氯化鈉之氯化物的濃度比(氯化物濃度/氯化鈉濃度)可添加成為如1/3~7/6。 When adding chloride (other than sodium chloride), the chloride is attached to the food. The edible concentration of the beverage or its raw material, for example, chloride, may be added in an amount of, for example, 0.01% or more, 0.05% or more, 0.1% or more, 0.2% or more, or 0.3% or more, and may be added in an amount of, for example, 0.7% or less. Further, the chloride is preferably used in a food or beverage or a raw material thereof, for example, a chloride having an edible concentration of 0.2% to 0.7%. Further, the chloride is added to the food or beverage or its raw material, for example, the concentration ratio of the chloride of the methyl mercaptan (the chloride concentration/methyl mercaptan concentration) to the food can be added as, for example, 2000/7 to 7000/3, as opposed to The concentration ratio of chloride to chloride (chloride concentration/sodium chloride concentration) at the time of consumption can be added as 1/3 to 7/6.
氯化物係於食品飲料或其原料，例如可以0.01%以上、0.05%以上、0.1%以上、0.2%以上、或0.3%以上的量添加，可以0.7%以下的量添加。又，氯化物係於食品飲料或其原料，例如較佳可以0.2%~0.7%的量添加。 The chloride may be added to the food or beverage or the raw material thereof in an amount of, for example, 0.01% or more, 0.05% or more, 0.1% or more, 0.2% or more, or 0.3% or more, and may be added in an amount of 0.7% or less. Further, the chloride is added to the food or beverage or its raw material, and it is preferably added in an amount of, for example, 0.2% to 0.7%.
添加本發明之鹹味增強劑時，本發明之鹹味增強劑的添加量，只要能得到鹹味增強效果則並無特別限制。本發明之鹹味增強劑的添加量，可因應在本發明之鹹味增強劑之甲硫醇的濃度或本發明之食品飲料的攝取態樣等諸多條件適當設定。例如，本發明之鹹味增強劑係於食品飲料或其原料，可以0.5ppm~50%的量添加，可以5ppm~10%的量添加。 When the salty taste enhancer of the present invention is added, the amount of the salty taste enhancer of the present invention to be added is not particularly limited as long as the salty taste enhancing effect can be obtained. The amount of the salty taste enhancer to be added in the present invention can be appropriately set in accordance with various conditions such as the concentration of methyl mercaptan of the salty taste enhancer of the present invention or the state of intake of the food or drink of the present invention. For example, the salty taste enhancer of the present invention may be added to a food or beverage or a raw material thereof in an amount of 0.5 ppm to 50%, and may be added in an amount of 5 ppm to 10%.
對於本發明之鹹味增強劑的添加量，可準用關於上述之甲硫醇或「其他成分」的添加量之記載。例如，本發明之鹹味增強劑係甲硫醇的食用濃度以可成為如 上述所例示濃度的方式，添加於食品飲料或其原料。又，本發明之鹹味增強劑相對於食用時之氯化鈉之甲硫醇的濃度比以可成為如上述所例示比率的方式，添加於食品飲料或其原料。又，本發明之鹹味增強劑換算成甲硫醇的量，可以如上述所例示的量，添加於食品飲料或其原料。本發明之鹹味增強劑包含氯化物時，本發明之鹹味增強劑係氯化物的食用濃度以可成為如上述所例示濃度的方式，添加於食品飲料或其原料。又，本發明之鹹味增強劑相對於食用時之甲硫醇之氯化物的濃度比以可成為如上述所例示比率的方式，添加於食品飲料或其原料。又，本發明之鹹味增強劑相對於食用時之氯化鈉之氯化物的濃度比以可成為如上述所例示比率的方式，添加於食品飲料或其原料。又，本發明之鹹味增強劑換算成氯化物的量，可以如上述所例示的量，添加於食品飲料或其原料。 The addition amount of the above-mentioned methyl mercaptan or "other components" can be used for the amount of the salty taste enhancer of the present invention. For example, the salty taste enhancer of the present invention is a food concentration of methyl mercaptan which can be as The above-described manner of the concentration is added to the food or beverage or its raw material. Moreover, the concentration ratio of the salty taste enhancer of the present invention to the methyl alcohol of sodium chloride at the time of eating is added to the food or beverage or the raw material thereof so as to have a ratio as exemplified above. Further, the salty taste enhancer of the present invention can be added to a food or beverage or a raw material thereof in an amount as indicated above in terms of the amount of methyl mercaptan. When the salty taste enhancer of the present invention contains a chloride, the edible concentration of the salty taste enhancer chloride of the present invention is added to the food or beverage or the raw material thereof so as to have a concentration as exemplified above. Moreover, the concentration ratio of the salty taste enhancer of the present invention to the chloride of the methyl mercaptan at the time of eating is added to the food or beverage or the raw material thereof so as to have a ratio as exemplified above. Moreover, the concentration ratio of the salty taste enhancer of the present invention to the chloride of the sodium chloride at the time of eating is added to the food or beverage or the raw material thereof so as to have a ratio as exemplified above. Further, the salty taste enhancer of the present invention can be added to a food or beverage or a raw material thereof in an amount as exemplified above, in terms of the amount of the chloride.
本發明之食品飲料係以如含氯化鈉的方式來製造。亦即，本發明之方法可進一步包含添加氯化鈉。含氯化鈉之食品飲料，例如可添加氯化鈉本身來製造，可添加含氯化鈉之調味料等之素材來製造。又，本發明之鹹味增強劑包含氯化鈉的情況，含氯化鈉之食品飲料，可添加本發明之鹹味增強劑來製造。氯化鈉的添加，亦可與本發明之鹹味增強劑或甲硫醇的添加同樣進行。在本發明之食品飲料之氯化鈉的含量可因應食品飲料的種類等諸多條件適當設定。又，本發明之食品飲料可為經減鹽之食品飲料。所謂「經減鹽之食品飲料」，係指較一般之氯化鈉濃 度更低的食品飲料。作為「經減鹽之食品飲料」，例如可列舉將上所述例示之食品飲料以降低較一般氯化鈉濃度更低般來製造者。 The food and beverage of the present invention is produced in a manner such as containing sodium chloride. That is, the method of the present invention may further comprise the addition of sodium chloride. A food or drink containing sodium chloride can be produced, for example, by adding sodium chloride itself, and can be produced by adding a material such as a seasoning containing sodium chloride. Further, in the case where the salty taste enhancer of the present invention contains sodium chloride, a food or drink containing sodium chloride may be produced by adding the salty taste enhancer of the present invention. The addition of sodium chloride can also be carried out in the same manner as the addition of the salty taste enhancer or methyl mercaptan of the present invention. The content of sodium chloride in the food and beverage of the present invention can be appropriately set in accordance with various conditions such as the type of food and beverage. Further, the food and beverage of the present invention may be a salt-reduced food or drink. The so-called "salted food drink" refers to the more concentrated sodium chloride. Lower food and drink. As a "salted food drink", for example, the foodstuff drink exemplified above can be manufactured by lowering the concentration of sodium chloride lower than normal.
[實施例] [Examples]
本發明雖藉由以下之實施例，進一步具體說明，但此等不管如何，不應被理解成限定本發明者。 The present invention is further illustrated by the following examples, which should not be construed as limiting the invention.
實驗例1：藉由甲硫醇之鹹味增強效果(1) Experimental Example 1: Enhanced salty effect by methyl mercaptan (1)
於本實驗例，添加甲硫醇於中華料理湯，驗證藉由甲硫醇之鹹味增強效果。 In this experimental example, methyl mercaptan was added to the Chinese cuisine soup to verify the salty taste enhancement effect by methyl mercaptan.
(1)評估方法 (1) Evaluation method
於市售之中華料理湯(凍結乾燥品；一般以注入160ml的熱水來食用)注入200mL(亦即一般的1.25倍量)的熱水，以網去除固形具材，來作為陰性對照組(亦稱為「20%減鹽品」或「減鹽品」)。陰性對照組之NaCl濃度為0.6%。 In the market, the Chinese cuisine soup (freeze-dried product; generally infused with 160 ml of hot water) is injected with 200 mL (that is, 1.25 times the amount of hot water), and the solid material is removed by mesh to serve as a negative control group. Also known as "20% salt reduction" or "salt reduction". The negative control group had a NaCl concentration of 0.6%.
於陰性對照組，NaCl濃度以成為與一般之食用NaCl濃度(於上述中華料理湯注入160ml的熱水者的NaCl濃度)相同般添加NaCl，來作為陽性對照組(亦稱為「一般食鹽品」)。陽性對照組之NaCl濃度為0.75%。 In the negative control group, the NaCl concentration was added to the same as the normal edible NaCl concentration (the NaCl concentration of the 160 ml of hot water in the Chinese cuisine soup), and it was used as a positive control group (also referred to as "general salt". ). The positive control group had a NaCl concentration of 0.75%.
以特定的濃度添加甲硫醇於陰性對照組，調製評估樣品。 Methyl mercaptan was added to the negative control group at a specific concentration, and the evaluation sample was prepared.
針對各樣品之「鹹味的強度」與「異常風味的強度」，由3名專家小組實施官能評估。關於「鹹味的強度」，將陰性對照組的鹹味的強度定為「0：無變化」，將陽性對照組的鹹味的強度定為「5：鹹味增強」，於「0」~「5」的範圍進行評估。關於「異常風味的強度」，係作為「5：感受到非常多的異常風味」、「2：容許範圍感受到異常風味」、「1：感受到些許異常風味」、「0：完全未感受到異常風味」之「0」~「5」的範圍(※2.1點以上為容許範圍外)來進行評估。 The sensory evaluation was carried out by three panelists for the "salty intensity" and "intensity of abnormal flavor" of each sample. Regarding the "sweetness of salty taste", the intensity of the salty taste of the negative control group was set to "0: no change", and the intensity of the salty taste of the positive control group was set to "5: salty taste enhancement", and "0" to "5" The scope is assessed. "About the intensity of abnormal flavor" is "5: I feel a lot of unusual flavors", "2: I feel an unusual flavor in the allowable range", "1: I feel a little unusual flavor", "0: I don't feel it at all." The range of "0" to "5" of the "abnormal flavor" (※ 2.1 or more is outside the allowable range) is evaluated.
(2)結果 (2) Results
將結果示於表1。藉由甲硫醇的添加，提昇「鹹味的強度」。亦即，非常清楚甲硫醇顯示鹹味增強效果。尤其是甲硫醇濃度於0.5ppm~50ppm的範圍得到較佳的結果。 The results are shown in Table 1. Enhance the "salty of salty taste" by the addition of methyl mercaptan. That is, it is very clear that methyl mercaptan exhibits a salty taste enhancing effect. In particular, a higher concentration of methyl mercaptan in the range of 0.5 ppm to 50 ppm gives better results.
[表1]
實驗例2：藉由甲硫醇之鹹味增強效果(2) Experimental Example 2: Enhancement effect by salty taste of methyl mercaptan (2)
於本實驗例，添加甲硫醇於各種湯，驗證藉由甲硫醇之鹹味增強效果。 In this experimental example, methyl mercaptan was added to various soups to verify the salty taste enhancing effect by methyl mercaptan.
(1)評估方法 (1) Evaluation method
於市售之各種湯(凍結乾燥品；一般以注入160ml的熱水來食用)注入200mL(亦即一般的1.25倍量)的熱水，以網去除固形具材，來作為陰性對照組(亦稱為「20%減鹽品」或「減鹽品」)。 200ml (that is, 1.25 times the amount of hot water) is injected into various commercially available soups (freeze-dried products; usually filled with 160ml of hot water), and the solid materials are removed by mesh to serve as a negative control group. It is called "20% salt reduction" or "salt reduction".
於陰性對照組，NaCl濃度以成為與一般之食用NaCl濃度(於上述各種湯注入160ml的熱水者的NaCl濃度)相同般添加NaCl，來作為陽性對照組(亦稱為「一般食鹽品」)。 In the negative control group, NaCl concentration was added to the same as the normal edible NaCl concentration (the NaCl concentration of the 160 ml of hot water in the above various soups), and it was used as a positive control group (also referred to as "general salt"). .
以特定的濃度添加甲硫醇於陰性對照組，調製評估樣品。 Methyl mercaptan was added to the negative control group at a specific concentration, and the evaluation sample was prepared.
針對各樣品之「鹹味的強度」與「湯的合意性」，由3名專家小組實施官能評估。關於「鹹味的強度」，將陰性對照組的鹹味的強度定為「0：無變化」，將陽性對照組的鹹味的強度定為「5：鹹味增強」，於「0」~「5」的範圍進行評估。關於「湯的合意性」，將陰性對照組之湯的合意性定為「0：無變化」，將陽性對照組之湯的合意性定為「5：適口性大大提高」，於「0」~「5」的範圍進行評估。 For the "salty of salty taste" and "the desirability of soup" for each sample, a panel of three experts conducted a functional evaluation. Regarding the "sweetness of salty taste", the intensity of the salty taste of the negative control group was set to "0: no change", and the intensity of the salty taste of the positive control group was set to "5: salty taste enhancement", and "0" to "5" The scope is assessed. Regarding "the desirability of soup", the desirability of the soup of the negative control group was set to "0: no change", and the desirability of the soup of the positive control group was set to "5: the palatability was greatly improved", at "0" ~ "5" range is evaluated.
(2)結果 (2) Results
將結果示於表2。藉由甲硫醇的添加，提昇「鹹味的強度」。亦即，非常清楚即使在中華料理湯以外之食品飲料，甲硫醇顯示鹹味增強效果。 The results are shown in Table 2. Enhance the "salty of salty taste" by the addition of methyl mercaptan. That is, it is very clear that even in foods and beverages other than Chinese cuisine soup, methyl mercaptan shows a salty taste enhancing effect.
[表2]
實驗例3：甲硫醇與氯化物的併用效果(1) Experimental Example 3: Combined use of methyl mercaptan and chloride (1)
於本實驗例，添加甲硫醇及氯化物於中華料理湯，驗證甲硫醇與氯化物的併用效果。作為氯化物，使用氯化鉀(KCl)及氯化銨(NH4Cl)。 In this experimental example, methyl mercaptan and chloride were added to the Chinese cuisine soup to verify the combined effect of methyl mercaptan and chloride. As the chloride, potassium chloride (KCl) and ammonium chloride (NH 4 Cl) were used.
(1)評估方法 (1) Evaluation method
以與實驗例1相同的順序，使用市售之中華料理湯，來調製陰性對照組及陽性對照組。以特定的濃度添加甲硫醇及氯化物於陰性對照組，調製評估樣品。 In the same procedure as in Experimental Example 1, a commercially available Chinese cuisine soup was used to prepare a negative control group and a positive control group. The methyl mercaptan and the chloride were added to the negative control group at a specific concentration, and the evaluation sample was prepared.
針對各樣品之「鹹味的強度」、「湯的合意性」、及「異常風味的強度」，以與實驗例1及2相同的基準，由3名專家小組實施官能評估。 The sensory evaluation was carried out by three panelists on the same basis as Experimental Examples 1 and 2, for each of the "salty of the salty taste", "the desirability of the soup", and the "intensity of the abnormal flavor".
(2)結果 (2) Results
將結果示於表3。藉由併用甲硫醇與氯化物，亦較單獨利用氯化物時，更加改善「鹹味的強度」、「湯的合意性」、及「異常風味的強度」。亦即，非常清楚即使併用甲硫醇與氯化物時，甲硫醇顯示鹹味增強效果。又，非常清楚藉由併用甲硫醇與氯化物，可遮蔽氯化物之酸味或辣味等之雜味。另外，藉由KCl與NH4Cl的併用，無法遮蔽該等之酸味或辣味等之雜味，無法認定有併用效果。 The results are shown in Table 3. When methyl mercaptan and chloride are used in combination, and the chloride is used alone, the "salty of salty taste", "the desirability of soup", and "the intensity of abnormal flavor" are further improved. That is, it is very clear that methyl mercaptan exhibits a salty taste enhancing effect even when methyl mercaptan and chloride are used in combination. Further, it is very clear that by using together methyl mercaptan and chloride, the odor of the acidity or the spicy taste of the chloride can be shielded. In addition, by the combination of KCl and NH 4 Cl, it is impossible to mask the sour taste such as sourness or spicy taste, and it is not possible to determine the combined effect.
實驗例4：甲硫醇與氯化物之併用效果(2) Experimental Example 4: Combined use of methyl mercaptan and chloride (2)
於本實驗例，以各種的濃度比添加甲硫醇及氯化鉀(KCl)於中華料理湯，驗證甲硫醇與KCl的併用效果。 In this experimental example, methyl mercaptan and potassium chloride (KCl) were added to the Chinese cuisine soup at various concentration ratios to verify the combined effect of methyl mercaptan and KCl.
(1)評估方法 (1) Evaluation method
以與實驗例1相同的順序，使用市售之中華料理湯，來調製陰性對照組及陽性對照組。以特定的濃度添加甲硫醇及KCl於陰性對照組，調製評估樣品。 In the same procedure as in Experimental Example 1, a commercially available Chinese cuisine soup was used to prepare a negative control group and a positive control group. Methyl mercaptan and KCl were added to the negative control group at a specific concentration, and the evaluation sample was prepared.
針對各樣品之「鹹味的強度」、「湯的合意性」、及「異常風味的強度」，以與實驗例1及2相同的基準，由3名專家小組實施官能評估。 The sensory evaluation was carried out by three panelists on the same basis as Experimental Examples 1 and 2, for each of the "salty of the salty taste", "the desirability of the soup", and the "intensity of the abnormal flavor".
(2)結果 (2) Results
將結果示於表4。藉由併用甲硫醇與KCl，亦較單獨利用KCl時，更加改善「鹹味的強度」、「湯的合意性」、及「異常風味的強度」。亦即，認同遮蔽藉由甲硫醇之鹹味增強效果及氯化物之酸味或辣味等之雜味的效果。尤其是KCl濃度於0.7%以下的範圍得到較佳的結果。 The results are shown in Table 4. By using methyl mercaptan and KCl in combination, it is also better to improve the "salty of salty taste", "the desirability of soup", and "the intensity of abnormal flavor" when KCl is used alone. That is, it is recognized that the effect of masking the salty taste enhancement effect of methyl mercaptan and the sour taste or the spicy taste of the chloride is recognized. In particular, a KCl concentration of 0.7% or less gives better results.
實驗例5：甲硫醇與甲硫丙醛的鹹味增強效果的比較 Experimental Example 5: Comparison of salty enhancing effects of methyl mercaptan and methyl mercappropan
甲硫丙醛中已知有鹹味增強作用(日本特開2011-083262號公報)。因此於本實驗例，比較驗證甲硫醇與甲硫丙醛的鹹味增強效果。 A salty taste enhancing effect is known in methyl mercappropan (JP-A-2011-083262). Therefore, in this experimental example, the salty taste enhancing effect of methyl mercaptan and methyl mercappropaldehyde was verified.
(1)評估方法 (1) Evaluation method
以與實驗例1相同的順序，使用市售之中華料理湯，來調製陰性對照組及陽性對照組。以特定的濃度添加甲硫醇或甲硫丙醛於陰性對照組，調製評估樣品。 In the same procedure as in Experimental Example 1, a commercially available Chinese cuisine soup was used to prepare a negative control group and a positive control group. Methyl mercaptan or methylthiopropanal was added to the negative control group at a specific concentration, and the evaluation sample was prepared.
針對各樣品之「鹹味的強度」、「湯的合意性」、及「異常風味的強度」，以與實驗例1及2相同的基準，由3名專家小組實施官能評估。 The sensory evaluation was carried out by three panelists on the same basis as Experimental Examples 1 and 2, for each of the "salty of the salty taste", "the desirability of the soup", and the "intensity of the abnormal flavor".
(2)結果 (2) Results
將結果示於表5。甲硫丙醛係以較甲硫醇更低的添加濃度，呈現強烈異常風味。在感受到相同程度異常風味的添加濃度(「異常風味的強度」的評點為0.0~1.5的範圍)中進行比較時，相對於甲硫醇添加時之「鹹味的強度」為3.5~3.8，甲硫丙醛添加時之「鹹味的強度」為1.5~1.8，非常清楚甲硫醇顯示較甲硫丙醛更高的鹹味增強效果。亦即，認為甲硫醇作為鹹味增強成分特別有用。 The results are shown in Table 5. Methionine exhibits a strong abnormal flavor at a lower concentration than methyl mercaptan. When comparing the addition concentration of the abnormal flavor of the same degree (the range of "the intensity of the abnormal flavor" is in the range of 0.0 to 1.5), the "salty intensity" when added to the methyl mercaptan is 3.5 to 3.8. The "salty intensity" when thiopropanal is added is 1.5 to 1.8, and it is clear that methyl mercaptan shows a higher salty taste enhancement effect than methamphetaldehyde. That is, methyl mercaptan is considered to be particularly useful as a salty taste enhancing component.
[表5]
[產業上之可利用性] [Industrial availability]
藉由本發明，可增強食品飲料的鹹味，可改善減鹽時之鹹味的不足與滿足感的降低。 According to the present invention, the salty taste of the food and beverage can be enhanced, and the shortage of the salty taste and the decrease in the satisfaction of the salt reduction can be improved.
Claims (19)
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