WO2007108558A1

WO2007108558A1 - Method of strengthening saltiness of food containing ϝ-polyglutamic acid

Info

Publication number: WO2007108558A1
Application number: PCT/JP2007/056535
Authority: WO
Inventors: Saeko Kobayashi; Yasuyuki Tomiyama; Yusuke Amino; Kunio Ono
Original assignee: Ajinomoto Co., Inc.
Priority date: 2006-03-23
Filing date: 2007-03-20
Publication date: 2007-09-27
Also published as: JP5093101B2; JPWO2007108558A1

Abstract

It is intended to provide a method of strengthening the saltiness of a food or a drink by using Ϝ-polyglutamic acid whereby the concentration of Ϝ-polyglutamic acid is regulated to a definite level while maintaining the pH value of the food within a definite range in taking.

Description

Technology for enhancing the salty taste of foods containing polyglutamic acid

The present invention relates to a method for enhancing the salty taste of foods having a specific hydrogen ion concentration and containing polypolyglutamic acid. In addition, the salty taste of foods that contain a polyglutamic acid

It relates to the agent.

Background art

Salt (sodium chloride) plays an important role in food and drink. For example, salt is used to improve taste and preservation, such as imparting salty taste. Food salt is an essential nutrient for the human body. However, excessive intake of sodium, a constituent of sodium chloride, is thought to be a risk factor for hypertension and vascular disease.

In recent years, foods and drinks with a reduced amount of salt have been desired, but simply reducing the amount of sodium chloride tends to weaken the saltiness, weakness of taste, and lower palatability. . Therefore, a salty taste enhancement method that is an alternative to salt is being studied.

As a conventional technique, there is a technique described in Patent Document 1. In this document, it is described that the salty taste of food and drink is enhanced by the combined use of aminoaminobutyric acid and an organic acid and / or a salt thereof. As the effect, the salty taste can be effectively enhanced while maintaining the flavor of the food and drink, and the amount of salt added in the food and drink can be reduced, and the bioactive action of araminobutyric acid There is also a description of what can be expected.

As a conventional technique, there is a technique described in Patent Document 2. This document describes a method for enhancing the salty taste of foods and drinks characterized by using acidic amino acids, basic amino acids and succinic acid or salts thereof in combination. As acidic amino acids, aspartic acid and dartamic acid are described. Basic amino acids include arginine, lysine, and hiss Tidine and ornitine are described.

As a conventional technique, there is a technique described in Patent Document 3. In this document, the quality of salty taste is improved by blending potassium chloride, ammonium chloride, calcium lactate, and sodium L-aspartate in specific ratios, and L-glutamate and / or nucleic acid-based taste is further improved. It is described that it can be used as a substitute for salt by improving the irritating taste and the like of chlorinated power by blending at a specific ratio.

As a conventional technique, there is a technique described in Patent Document 4. This document describes a method for enhancing the salty taste of foods and drinks using an acidic peptide. Further, there is a description of a salty taste enhancing method in which a basic substance such as arginine is added. There is also a description of a salty taste enhancing method in which succinic acid is further added. This document states that potassium chloride has bitterness in addition to salty taste.

By the way, it is known in the natural world that apolidalutamic acid, which is a combination of glutamic acids, which are a kind of amino acid, is produced by natto bacteria through a fermentation process. Alpha polyglutamic acid has been found to promote calcium absorption and several other beneficial effects. Therefore, it is also required to widely use a polyglutamic acid.

Patent Literature 1

JP 2 0 0 4-2 7 5 0 9 7

Patent Document 2

JP 2 0 0 2-3 4 5 4 3 0

Patent Document 3

Japanese Patent Laid-Open No. 1 1-1 8 7 8 4 1

Patent Document 4

International Publication No. 0 1/0 3 9 6 1 3 Pamphlet

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Disclosure of the invention

The method for enhancing the salty taste of food and beverages is not just an emphasis on salty taste. In some cases, a salt equivalent to or higher than that of salt is desired. In addition, unlike food products, food and drink are not only their nutritional functions, but also their taste and flavor, and the physical properties of food and drink are also important factors. Furthermore, even if there is no problem from the viewpoint of safety, the fact is that it is also affected by images held by consumers, such as good extraction from natural products and good production by the action of microorganisms. Therefore, it is also necessary to examine the method for enhancing the salty taste of food and drink from these viewpoints. In addition, the use of monopolydalamic acid is also required.

In Patent Document 1, it is necessary to use aminoaminobutyric acid, and there is a description that an unfavorable flavor of aminoaminobutyric acid or organic acid is imparted to foods and drinks when the amount added is too large. In Patent Document 2, it is necessary to use an acidic amino acid, a basic amino acid, succinic acid or a salt thereof. In Patent Document 3, a large number of substances such as potassium chloride, ammonium chloride, calcium lactate, sodium L-aspartate, L monoglutamate and Z or a nucleic acid-based taste substance are used in specific ratios, respectively. There is a need. In Patent Document 4, it is necessary to use an acidic peptide. In the techniques described in these documents, the use of the essential ingredients described in each document may limit the taste and physical properties. In addition, the salty taste enhancing action is not found by the action other than the additive substance. As a result of diligent research for solving the above problems, the present inventors have found that the pH of the food at the time of eating is in a certain range, and that the salty taste is enhanced by setting the polyglutamic acid to a predetermined concentration, and the thickness of the taste The present invention has been completed. That is, the present invention is (1) a salty taste enhancing method in which the food at the time of eating has a pH of 4.5 to 8 and the polypolyglutamic acid concentration is adjusted to 0.01 to 5%. The food at the time of eating is a pH 4.0-8, a polyglutamic acid concentration of 0.01-5%, and a salty taste enhancing method for adjusting potassium chloride to 0.01-5% (3) Dipotassium hydrogen phosphate is included as a pH adjuster (1) or (2) The salty taste enhancing method according to (2), (4) Potassium hydroxide is included as a pH adjuster (1 ) Or (2) The salty taste enhancing method as described in (5) The salty taste enhancing method as described in (1) or (2) containing trisodium citrate as a pH regulator, (6) At the time of eating W 200

Is a salty taste enhancer containing monopolyglutamic acid, which has a pH of 4.5 to 8 and is used to adjust the polyglutamic acid concentration to 0.01 to 5%. 7) Used to adjust the food at the time of eating so that the pH is 4.0 to 8, the polyglutamic acid concentration is 0.01 to 5%, and potassium chloride is 0.01 to 5%. (8) The food at the time of eating has a pH of 4.0 to 8, and the polyglutamic acid concentration is 0.01 to 5%. It relates to a salty taste enhancer containing a polyglutamic acid, potassium chloride, and a pH adjuster, which is used to adjust potassium to 0.01 to 5%.

In the present invention, polypolyglutamic acid refers to a polymer compound in which the constituent amino acid is glutamic acid and a peptide bond is formed with a force loxyl group at the position a. Although it is sometimes called polya-glutamic acid, in the present invention, it is called a-polyglutamic acid unless otherwise specified.

In the present invention, the food at the time of eating means the state when eating a food that requires a salty enhancement, and if it is a concentrated soup, the soup is obtained by diluting the concentrated soup by a predetermined amount and returning the soup concentration to the eating state. Means. For ramen soup, it means that the pH of the soup is within the range of the present invention.

In the present invention, pH means the pH of food at the time of eating. Therefore, the salty taste enhancer itself can be in the form of powder, granules, tablets, liquids, gels, etc.

It is to be noted that any combination of these components, or a conversion of the expression of the present invention between methods, apparatuses, etc. is also effective as an aspect of the present invention.

According to the present invention, the pH of the food at the time of eating is in a certain range, and the salty taste of the food can be enhanced by setting the polyglutamic acid to a predetermined concentration. Best mode for carrying out the invention.

In the present invention, the food at the time of eating is not particularly limited, but it is preferable to use it for liquid food because the pH can be easily adjusted. Liquid foods include soy sauce, soy sauce, sauce, and sauce Which seasonings are included, soups diluted with them, solid foods (such as pickles, ham and mentaiko) using these seasonings, and soups diluted with them are also included in the present invention. Among liquid foods, ramen and udon soups, and soups with high palatability, such as consommé soup and potage soup that are eaten directly, often have a high salt content. These foods are particularly preferred because they want to reduce the intake of salt, but there is a strong need to eat delicious foods that have a satisfactory salty taste even when salt is reduced. It is particularly suitable for cups for lifestyle-related diseases.

The salty taste enhancing method of the present invention is characterized in that the food has a pH of 4.0 to 8 at the time of eating. Here, from the viewpoint of taste, pH is preferably 8 or less, and more preferably 7 or less. Similarly, from the viewpoint of taste, the pH is preferably 4.0 or more, more preferably 4.5 or more, and even more preferably 5.5 or more. It is preferable to use a polyglutamic acid and potassium chloride because a salty taste enhancing effect can be seen even when the pH is 4.0. Some effects are exhibited even outside these pH ranges, but especially when the pH is low, problems such as acidity occur, and it is necessary to adjust the taste such as adding sugars. The pH adjustment method is not particularly limited, and generally includes dipotassium hydrogen phosphate, trisodium citrate, potassium hydroxide, sodium bicarbonate, trisodium phosphate and the like. Among these, dipotassium hydrogen phosphate and potassium hydroxide are particularly preferable in terms of salty strength, taste, and handling. Even if trisodium citrate is used, it is preferable in terms of the strength of saltiness, but in terms of handling, it is more preferable to use hydrogen phosphate lithium hydroxide and hydroxylated hydrogen. The salty taste enhancing method of the present invention is also characterized in that the polyglutamic acid concentration is from 0.01 to 5% based on food. Here, the concentration of polypolyglutamic acid is preferably 0.1% or more, more preferably 0.1% or more, based on the food, from the viewpoint of the effect of enhancing the salty taste. In addition, the polypolyglutamic acid concentration is preferably 5% or less, more preferably 1% or less, based on the food, from the viewpoint of balance of taste.

The monopolydalamic acid used in the present invention means γ monopolyglutamic acid or a salt thereof. A polyglutamic acid is generally obtained as a sodium salt. It may be other metal salts such as rum, calcium and magnesium, or free polyglutamic acid.

In the present invention, the weight average molecular weight of the polyglutamic acid is preferably 300 or more, more preferably 500 or more, and more preferably 10,000 or more from the viewpoint of physiological function. Is even more preferable. From the same point of view, the weight average molecular weight is preferably 300000 or less, more preferably 100000 or less, and even more preferably 100000 or less. The weight average molecular weight of the polyglutamic acid is measured, for example, by a light scattering method.

The polypolyglutamic acid used in the present invention may be extracted from a polynatramic acid in natto mucilage, or apolyglutamic acid secreted outside the cells of the genus Bacillus such as Bacillus natto. Moreover, there is no problem even if it contains levan contained in natto sticky material or natto bacteria are simultaneously produced. In addition, to obtain a polypolydalamic acid having a predetermined molecular weight, a method of reducing the molecular weight of a polyglutamic acid having a molecular weight greater than the molecular weight with a special enzyme that does not exist in the intestine that degrades acid or τ bond, and Bacillus natto, etc. There is a method of secreting a polyglutamic acid of the molecular weight by culturing, but no matter which one of the polyglutamic acids is used, there is no effect.

In the present invention, utilization of polypolyglutamic acid is one of the important constituent elements for solving the problems. The use of polypolyglutamic acid can be expected to have effects such as promoting the absorption of minerals, making it particularly suitable not only for enhancing salty taste but also for applications such as health functional foods.

In the present invention, it is preferable from the viewpoint of enhancing the salty taste to further add chlorinated power. Here, from the viewpoint of the effect of enhancing the salty taste, the concentration of rhodium chloride is preferably 0.11% or more, more preferably 0.1% or more, relative to the food. In addition, the potassium chloride concentration is preferably 5% or less, more preferably 1% or less, based on the food from the viewpoint of taste balance. The detailed cause is unknown, but surprisingly, when polyglutamic acid and potassium chloride were used in combination, a synergistic effect was found instead of a simple additive effect. This is because of the salty taste of potassium chloride. It is speculated that the acidity and richness-imparting effect of minic acid works, strengthening the saltiness and enhancing the flavor.

The present invention also includes a salty taste enhancer used to enhance the salty taste of food. By including polydalumanic acid in the salty taste enhancer, saltiness can be enhanced when used in certain foods. In the present invention, the salty taste enhancer itself can be in the form of powder, granules, tablets, liquids, gels, or the like. In addition to apoliglutamic acid as a raw material for the salty taste enhancer, it is also preferable that a pH adjusting agent is added to stabilize the pH during eating.

In the above, this invention was demonstrated based on embodiment. Those skilled in the art will understand that these are merely examples, and that various modifications are possible, and that such modifications are also within the scope of the present invention.

(Example)

EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not limited by description of these Examples. Unless otherwise specified in the present invention, “%” means “% by weight”.

(Preparation of 10-fold concentrated ramen soup)

Soy sauce ("Specially selected round soybean soy sauce" manufactured by Kikkoman Co., Ltd.) 40 parts by weight, 8.6 parts by weight of salt, granulated sugar, animal extract ("Pork AO, Chicken AO" manufactured by Ajinomoto Co., Inc.) Seasoning ingredients such as sodium glutamate (“Ajinomoto” manufactured by Ajinomoto Co., Inc.) and pepper (“White Pepper” manufactured by Gaban Co., Ltd.), etc. As a result, a 10-fold concentrated ramen soup was prepared. The salt concentration at this time was 15%.

(Standard goods)

A standard product obtained by adding 90 parts by weight of water to 10 parts by weight of the 10-fold concentrated ramen soup described above. The sensory evaluation of comparative examples and examples in the present invention was based on this standard product. The salt concentration at this time was 1.5%. (Preparation of 10-fold concentrated ramen soup with 20% reduced salt)

In the preparation of a 10-fold concentrated ramen soup, 5.6 parts by weight of salt instead of 8.6 parts by weight of salt was used as a 10-fold concentrated ramen soup with 20% reduced salt. The salt concentration at this time was 12%.

(Comparative Example 1)

Comparative Example 1 was prepared by adding water to 10 parts by weight of a ramen soup 10-fold concentrated product of the above-mentioned salt reduction of 20% to make a total of 100 parts by weight. The salt concentration at this time was 1.2%.

(Comparative Example 2)

Comparative Example 2 was made by adding 0.6 parts by weight of poly (polyglycolic acid) and water to 10 parts by weight of the ramen soup with 20% reduced salt content and adding 10 parts by weight to a total of 100 parts by weight. . In the present invention, “Cartake®” (manufactured by Ajinomoto Co., Inc.) was used as the polyglutamic acid.

(About the effect of pH on the strength of salty taste when adding monopolyglutamic acid to ramen soup)

(Example 1)

Add 10 parts by weight of polypolyglutamic acid and water to 10 parts by weight of the ramen soup that is 20% low in salt, and add dipotassium hydrogen phosphate to pH 5.6. Example 1 was obtained by adding 258 parts by weight and making a total of 100 parts by weight.

(Example 2)

Add 10 parts by weight of polyglutamate acid and water to 10 parts by weight of ramen soup with 20% salt reduction, and add trisodium citrate to pH 5.6 until the pH reaches 5.6. In addition to parts by weight, a total of 100 parts by weight was used as Example 2.

Table 1 shows the composition of Comparative Example 1, Comparative Example 2, Example 1, and Example 2. Table 1: Effect of pH on the strength of salty taste with the addition of a polyglutamic acid (Formulation) Comparative Example 1 Comparative Example 2 Example 1 Example 2 Reduced salt 20% Ramens-F '1 0 1 0 1 0 1 0 10 times concentrated product

Alpha-Lutamic acid 1 .6 0 .6 0 .6

KC1 ― 1 ― Dipotassium hydrogen phosphate ― ― 0.25 8 Trisodium citrate ― ― 1 0.9 Remaining water Remaining amount Remaining remaining amount

A Winter 1 0 0 1 0 0 1 0 0 1 0 0

PH 5. 6 4. 4 5. 6 5. 6

(sensory evaluation) '

The sensory evaluation in the present invention was carried out by the “Sietzhue pair comparison method”. Specifically, the saltiness of the sample and the thickness of the taste were sensorially evaluated with respect to the standard product. The sensory evaluation scale was set to 0.5 points, with “weak” being 1 to 2 points and “strong” being 2 points. The overall evaluation was based on a comprehensive evaluation of the strength of salty taste, thickness of taste, strength of sourness, and the ability to ingest a polyglutamic acid, and the following criteria were used. A: Remarkably excellent. ○: Excellent. Δ: Not preferable. X: Notably undesirable.

Hereinafter, in the present invention, sensory evaluation was carried out by this method unless otherwise specified. As for Comparative Example 1, Comparative Example 2, Example 1, and Example 2, sensory evaluation was performed with n = 10 for salty strength, taste thickness, and overall evaluation. The sensory evaluation results are shown in Table 2. Table 2: Effect of pH on salty strength when poly-glutamic acid is added. Comparative Example 1 Comparative Example 2 Example 1 Example 2

Salty strength 1 0. 55 1 0. 6 0. 2 0. 65 Taste thickness-0. 35 1 0. 3 0. 25 0. 35 Overall evaluation XX 〇〇 Even when glutamic acid was added, the effect of increasing the salty taste was not observed at pH 4.4, but it was found that increasing the pH to 5.6 increased both the strength of salty taste and the thickness of the taste. In particular, when trisodium quenate was used as a pH adjuster, a remarkable effect was observed in terms of salty strength.

(Effects of chlorination power on the strength of salty taste when adding alpha-polyglutamic acid to ramen soup at pH 5.6)

(Comparative Example 3)

Add 10 parts by weight of the ramen soup that is 20% of the above-mentioned low-salt salt, add 0.6 parts by weight of chlorinated lithium and water, and add dipotassium hydrogen phosphate until the pH reaches 5.6. In addition to parts by weight, a total of 100 parts by weight was designated as Comparative Example 3.

(Example 3)

To 10 parts by weight of the ramen soup with 20% salt reduction mentioned above, 0.6 parts by weight of polypolyglutamic acid, 0.6 ¾ parts by weight of potassium chloride and water are added, and the pH of hydrogen phosphate is adjusted to pH. Example 3 was added with 0.285 parts by weight until reaching 6 and totaling 100 parts by weight.

(Example 4)

Add 10 parts by weight of rapoly soup to 10% by weight of the aforementioned ramen soup with 20% salt reduction. Add 0.6 parts by weight of polypolyglutamic acid, 0.6 parts by weight of potassium chloride, and water, and then add bismuth hydroxide to pH. Example 4 was added by adding 0.081 parts by weight until the total reached 5.6, for a total of 100 parts by weight.

Table 3 shows the composition of Comparative Example 1, Comparative Example 3, Example 1, Example 3, and Example 4. W 200

Table 3: Effect of salted potassium on the salty strength of adding alphapolyglutamic acid to ramen soup at pH 5.6 (Composition)

(sensory evaluation)

Comparative Example 1 and Comparative Example 3; Example 1, Example 3, and Example 4 were subjected to sensory evaluation at n = 10 (Example 4 is n = 4) for salty strength, taste thickness, and overall evaluation. It was. Table 4 shows the results of the official function evaluation. Table 4: Effects of salted potassium on the salty taste of a polyglutamic acid added to ramen soup at pH 5.6 (sensory evaluation) Comparative Example 1 Comparative Example 3 Example 1 Example 3 Example 4 Strength of salty taste — 0.55 0. 65 0. 2 1. 05 1. 5 Taste thickness 1 0.35 0. 55 0. 25 0. 6 0. 88 Comprehensive evaluation XX 〇 ◎ ◎ From the results in Table 4, the salty strength when apolidaridal acid and rhodium chloride are used at a constant pH (1.05 in Example 3, Example 5) In case of 4, 1.5) is greater than 0.8, which is the sum of the salty strengths (0.55 and 0.25) when used alone, and is not just an additive effect. Was found to be effective (risk rate <0. 0 1). The cause of this has not been elucidated exactly, but the salt of potassium chloride has the effect of adding the sour taste of apolidaridal amino acid, which does not enhance the salty taste or enhance the flavor. It is thought. In particular, the salty taste can be recognized more clearly in Example 4 than in Example 3, and the taste evaluation was more preferable. Moreover, the strength of the salty taste was improved with potassium chloride alone, but the irritating taste of potassium chloride had an effect, the taste was not coherent, and no polypolyglutamic acid was used, resulting in poor taste. In addition, since the physiological function of alphapolyglutamic acid was not exhibited, the overall evaluation was X. (Effects of arginine on the strength of saltiness in the addition of alpha polyglutamic acid to H5.6 ramen soup)

(Example 5)

Add 10 parts by weight of 10% concentrated ramen soup to 20% reduced salt and add 0.6 parts by weight polypolyamic acid, 0.15 parts by weight arginine and water, and then add dibasic hydrogen phosphate. Example 5 was made by adding 0.1 10 parts by weight until the pH reached 5.6, and making the total 100 parts by weight.

(Example 6)

10% concentrated ramen soup with 20% reduced salt Add 0.6 part by weight of glutamic acid, 0.6 part by weight of potassium chloride, 0.15 part by weight of arginine and water, and add 0.1 part by weight of dipotassium hydrogen phosphate until pH reaches 5.6, total Example 6 was defined as 100 parts by weight.

The compositions of Example 3, Example 5, and Example 6 are shown in Table 5. Table 5 ： Effect of arginine on the strength of salty taste when adding alpha polyglutamic acid to ramen soup with pH5.6

(sensory evaluation)

For Example 3, Example 5, and Example 6, sensory evaluation was performed with n = 10 (only Example 6 n = 2) for the strength of salty taste, the thickness of taste, and the overall evaluation. Table 6 shows the results of sensory evaluation. Table 6: Effect of arginine on the strength of salty taste when adding alpha-polyglutamic acid to ramen soup at pH 5.6 (sensory evaluation) Example 3 Example 5 Example 6

Salty strength 1. 05 0. 45 1. 5

Taste thickness 0. 6 0. 85 0. 75

Overall evaluation ◎ 〇 ◎ From the results in Table 6, the salty strength (1.5) when τ-polydaltamic acid, chlorinated lym and arginine are used at a constant pH is It is the same as 1.50, which is the sum of the salty strength (1.05) when combined with rhium and the salty strength (0.45) when apoliglutamic acid and arginine are combined. It was. Considering that 0.6 parts by weight of polypolyglutamic acid was used in Example 3 and Example 5, respectively, it was found that there was a heterogeneous effect that was not just an additive effect (risk rate 0 01). The cause of this is not precisely understood, but the salty taste of L-arginine chloride has the effect of imparting the acidity and richness of polyglutamic acid, strengthening the salty taste and enhancing the flavor. It is thought that it is.

(Regarding the effect of alphapolyglutamic acid and potassium chloride concentration on the strength of salty taste when adding alphapolyglutamic acid and potassium chloride to ramen soup at pH 5.6)

(Example 7).

Add 10 parts by weight of polypolyglutamic acid, 0.06 parts by weight of potassium chloride and 0.06 parts by weight of water to 10 parts by weight of the ramen soup with 20% reduced salt, and dipotassium hydrogen phosphate at a pH of 5. 0.07 part by weight was added until 6 and a total of 100 parts by weight was obtained as Example 7.

(Example 8)

Add 10 parts by weight of ramen soup with 20% salt reduction to 10 parts by weight of polypolyglutamic acid 1.2 parts by weight, potassium chloride 1.2 parts by weight, and water. Example 8 was obtained by adding 0.527 parts by weight of palladium until the pH reached 5.6 and adding 100 parts by weight in total.

Table 7 shows the composition of Comparative Example 1, Example 7, Example 3, and Example 8. Table 7: Effects of alpha polyglutamic acid and potassium chloride on the strength of salty taste when adding rapolyglutamic acid and potassium chloride to ramen soup at pH 5.6

(sensory evaluation)

For Comparative Example 1, Example 7, Example 3, and Example 8, the salty strength, taste thickness, sourness strength, and overall evaluation were evaluated with n = 4 (only Example 3 n = 1 0). Went. The results of sensory evaluation are shown in Table 8. Table 8: Effects of poly-polyglutamic acid and potassium chloride on salty strength in addition of alpha-polyglutamic acid and potassium chloride to ramen soup at pH 5.6 (sensory evaluation) Comparative Example 1 Example 7 Example 3 Example 8

Salty strength 1 0. 55 0. 13 1. 05 1. 6 3 Taste thickness — 0. 35 0. 25 0. 6 0. 88 Sour strength 0 0 0. 5 1. 6 3 Overall rating X ○ ◎ ○ From the results in Table 8, there was a tendency for the salty strength and the thickness of the taste to increase as the addition amount of τ monopolyglutamic acid and chlorinated power increased. For this reason, it was found that the addition amount of a polyglutamic acid and potassium chloride is preferable from the viewpoint of the strength of salty taste and the thickness of the taste. Addition of 0.1% or more is preferable to give saltiness and thickness higher than standard products. However, it was found that the acidity increased with increasing amounts of polypolyglutamic acid and potassium chloride. For this reason, it has been found that it is preferable that the addition amounts of polypolyglutamic acid and chlorinated power are small in terms of reducing acidity. From the viewpoint of the balance of flavor in ramen soup, it was found that the amount of added polypolyglutamic acid is less than 1.2% because the sourness is not so strong. Also, ? 'It was found that the amount of polyglutamic acid and potassium chloride added was 0.6% better than 0.06% and the taste balance was better. Industrial applicability

According to the present invention, the ρΗ of the food at the time of eating is in a certain range, and the salty taste of the food can be enhanced by setting τ monopolyglutamic acid to a predetermined concentration.

Claims

The scope of the claims

1. A salty taste enhancing method in which the food at the time of eating has a pH of 4.5 to 8 and the polyglutamic acid concentration is adjusted to be 0 to 1 to 5%.

2. A salty taste-enhancing method in which the food at the time of eating is adjusted to pH 4.0 to 8, the polyglutamic acid concentration is 0.0 1 to 5%, and potassium chloride is 0.01 to 5%. Law.

3. The salty taste enhancing method according to claim 1 or 2, wherein the pH adjuster contains dihydrogen phosphate.

4. The salty taste enhancing method according to claim 1 or 2, wherein potassium hydroxide is contained as a pH adjuster.

5. The salty taste enhancing method according to claim 1 or 2, wherein trisodium citrate is contained as a pH adjusting agent.

6. A salty taste enhancer containing monopolyglutamic acid, which is used to adjust the food to have a pH of 4.5 to 8 and a τ monopolyglutamic acid concentration of 0.0 1 to 5%. .

7. Used to adjust the food at the time of eating so that the pH is 4.0 to 8, the polyglutamic acid concentration is 0.0 1 to 5%, and potassium chloride is 0.01 to 5%. A salty taste enhancer comprising poly-glutamic acid and chlorinated power.

8. To adjust so that the food at the time of eating is pH'4.0 ~ 8, the polyglutamic acid concentration is 0.01 ~ 5%, and potassium chloride is 0.01 ~ 5%. A salty taste enhancer containing poly-glutamic acid, potassium chloride and a pH adjuster.