WO2007108558A1 - PROCÉDÉ DE RENFORCEMENT DE LA SALINITÉ D'ALIMENTS CONTENANT DE L'ACIDE γ-POLYGLUTAMIQUE - Google Patents

PROCÉDÉ DE RENFORCEMENT DE LA SALINITÉ D'ALIMENTS CONTENANT DE L'ACIDE γ-POLYGLUTAMIQUE Download PDF

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Publication number
WO2007108558A1
WO2007108558A1 PCT/JP2007/056535 JP2007056535W WO2007108558A1 WO 2007108558 A1 WO2007108558 A1 WO 2007108558A1 JP 2007056535 W JP2007056535 W JP 2007056535W WO 2007108558 A1 WO2007108558 A1 WO 2007108558A1
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WO
WIPO (PCT)
Prior art keywords
acid
salty taste
weight
taste
food
Prior art date
Application number
PCT/JP2007/056535
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English (en)
Japanese (ja)
Inventor
Saeko Kobayashi
Yasuyuki Tomiyama
Yusuke Amino
Kunio Ono
Original Assignee
Ajinomoto Co., Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co., Inc. filed Critical Ajinomoto Co., Inc.
Priority to JP2008506355A priority Critical patent/JP5093101B2/ja
Publication of WO2007108558A1 publication Critical patent/WO2007108558A1/fr

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Classifications

    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • 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
    • A23L27/88—Taste or flavour enhancing agents

Definitions

  • the present invention relates to a method for enhancing the salty taste of foods having a specific hydrogen ion concentration and containing polypolyglutamic acid.
  • the salty taste of foods that contain a polyglutamic acid are enhancing the salty taste of foods having a specific hydrogen ion concentration and containing polypolyglutamic acid.
  • the salty taste of foods that contain a polyglutamic acid are enhancing the salty taste of foods having a specific hydrogen ion concentration and containing polypolyglutamic acid.
  • the salty taste of foods that contain a polyglutamic acid that contain a polyglutamic acid
  • Salt sodium chloride plays an important role in food and drink.
  • salt is used to improve taste and preservation, such as imparting salty taste.
  • Food salt is an essential nutrient for the human body.
  • excessive intake of sodium, a constituent of sodium chloride, is thought to be a risk factor for hypertension and vascular disease.
  • Patent Document 1 As a conventional technique, there is a technique described in Patent Document 1.
  • 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.
  • 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
  • the bioactive action of araminobutyric acid There is also a description of what can be expected.
  • Patent Document 2 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.
  • acidic amino acids aspartic acid and dartamic acid are described.
  • Basic amino acids include arginine, lysine, and hiss Tidine and ornitine are described.
  • Patent Document 3 As a conventional technique, there is a technique described in Patent Document 3.
  • 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.
  • Patent Document 4 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.
  • 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 Document 2
  • the method for enhancing the salty taste of food and beverages is not just an emphasis on salty taste.
  • a salt equivalent to or higher than that of salt is desired.
  • 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.
  • 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.
  • the use of monopolydalamic acid is also required.
  • 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.
  • Patent Document 2 it is necessary to use an acidic amino acid, a basic amino acid, succinic acid or a salt thereof.
  • 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.
  • Patent Document 4 it is necessary to use an acidic peptide.
  • the use of the essential ingredients described in each document may limit the taste and physical properties.
  • the salty taste enhancing action is not found by the action other than the additive substance.
  • 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)
  • W 200 At the time of eating W 200
  • 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.
  • 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.
  • the soup is obtained by diluting the concentrated soup by a predetermined amount and returning the soup concentration to the eating state.
  • ramen soup it means that the pH of the soup is within the range of 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.
  • 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.
  • 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.
  • 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.
  • pH is preferably 8 or less, and more preferably 7 or less.
  • 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.
  • 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.
  • 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.
  • 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 ⁇ 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.
  • 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.
  • 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.
  • the concentration of rhodium chloride is preferably 0.11% or more, more preferably 0.1% or more, relative to the food.
  • 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.
  • a salty taste enhancer used to enhance the salty taste of food.
  • polydalumanic acid in the salty taste enhancer, saltiness can be enhanced when used in certain foods.
  • the salty taste enhancer itself can be in the form of powder, granules, tablets, liquids, gels, or the like.
  • a pH adjusting agent is added to stabilize the pH during eating.
  • 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%.
  • 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)
  • 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 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. .
  • “Cartake®” manufactured by Ajinomoto Co., Inc. was used as the polyglutamic acid.
  • 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
  • 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.
  • X Notably undesirable.
  • 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 ⁇ ⁇ 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.
  • Example 3 was added with 0.285 parts by weight until reaching 6 and totaling 100 parts by weight.
  • 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
  • the salty taste can be recognized more clearly in Example 4 than in Example 3, and the taste evaluation was more preferable.
  • 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.
  • 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 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
  • 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.
  • Example 3 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
  • 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 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
  • Example 7 Example 7
  • Example 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 Example 8
  • Salty strength 1 0. 55 0. 13 1. 05 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 ⁇ 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.
  • the ⁇ 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 ⁇ monopolyglutamic acid to a predetermined concentration.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

La présente invention concerne un procédé de renforcement de la salinité d'un aliment ou d'une boisson au moyen d'acide γ-polyglutamique. Dans ce procédé, la concentration d'acide γ-polyglutamique est régulée à un niveau défini tout en maintenant la valeur du pH de l'aliment dans une plage déterminée lors de la consommation.
PCT/JP2007/056535 2006-03-23 2007-03-20 PROCÉDÉ DE RENFORCEMENT DE LA SALINITÉ D'ALIMENTS CONTENANT DE L'ACIDE γ-POLYGLUTAMIQUE WO2007108558A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2008506355A JP5093101B2 (ja) 2006-03-23 2007-03-20 γ−ポリグルタミン酸含有食品の塩味増強方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2006-081096 2006-03-23
JP2006081096 2006-03-23

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WO2007108558A1 true WO2007108558A1 (fr) 2007-09-27

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008146491A1 (fr) * 2007-05-31 2008-12-04 Ajinomoto Co., Inc. Exhausteur de goût
JP2010075070A (ja) * 2008-09-24 2010-04-08 Adeka Corp 塩味強化剤
JP5972166B2 (ja) * 2010-07-22 2016-08-17 キッコーマン株式会社 乳酸含有酵母エキス
JP2019041631A (ja) * 2017-08-31 2019-03-22 株式会社ファンケル アンペロプシンとポリグルタミン酸を含有する飲食品

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01281054A (ja) * 1988-05-06 1989-11-13 Toyama Chem Co Ltd 低ナトリウム塩味料
WO2000021390A1 (fr) * 1998-10-14 2000-04-20 Ajinomoto Co., Inc. Agent de suppression d'amertume
WO2001039613A1 (fr) * 1999-11-29 2001-06-07 Kyowa Hakko Kogyo Co., Ltd. Procede et agent de renforcement du gout sale, assaisonnement au gout sale et aliment au gout sale renforce
JP2002345430A (ja) * 2001-05-28 2002-12-03 Kyowa Hakko Kogyo Co Ltd 食塩味増強方法、食塩味増強剤、食塩味調味料および食塩味増強飲食品
JP2004275097A (ja) * 2003-03-17 2004-10-07 Yaizu Suisankagaku Industry Co Ltd 飲食品の塩味増強方法及びそれに用いられる調味料

Family Cites Families (3)

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JPH01132355A (ja) * 1987-03-24 1989-05-24 Takeda Chem Ind Ltd 卵食品およびその品質改良法
JPH01132331A (ja) * 1987-03-24 1989-05-24 Takeda Chem Ind Ltd ポリグルタミン酸含有ベーカリー食品および保型剤
JPH08112084A (ja) * 1994-08-24 1996-05-07 Ajinomoto Co Inc 冷凍食品類及びその製造方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01281054A (ja) * 1988-05-06 1989-11-13 Toyama Chem Co Ltd 低ナトリウム塩味料
WO2000021390A1 (fr) * 1998-10-14 2000-04-20 Ajinomoto Co., Inc. Agent de suppression d'amertume
WO2001039613A1 (fr) * 1999-11-29 2001-06-07 Kyowa Hakko Kogyo Co., Ltd. Procede et agent de renforcement du gout sale, assaisonnement au gout sale et aliment au gout sale renforce
JP2002345430A (ja) * 2001-05-28 2002-12-03 Kyowa Hakko Kogyo Co Ltd 食塩味増強方法、食塩味増強剤、食塩味調味料および食塩味増強飲食品
JP2004275097A (ja) * 2003-03-17 2004-10-07 Yaizu Suisankagaku Industry Co Ltd 飲食品の塩味増強方法及びそれに用いられる調味料

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008146491A1 (fr) * 2007-05-31 2008-12-04 Ajinomoto Co., Inc. Exhausteur de goût
JP2009136266A (ja) * 2007-05-31 2009-06-25 Ajinomoto Co Inc 呈味改善剤
JP2010075070A (ja) * 2008-09-24 2010-04-08 Adeka Corp 塩味強化剤
JP5972166B2 (ja) * 2010-07-22 2016-08-17 キッコーマン株式会社 乳酸含有酵母エキス
JP2019041631A (ja) * 2017-08-31 2019-03-22 株式会社ファンケル アンペロプシンとポリグルタミン酸を含有する飲食品

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JPWO2007108558A1 (ja) 2009-08-06

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