WO2010107020A1

WO2010107020A1 - Agent for enhancing taste of common salt

Info

Publication number: WO2010107020A1
Application number: PCT/JP2010/054416
Authority: WO
Inventors: 勝又忠与次; 高野利奈子; 宮内大介; 仲久木裕子; 足立浩美; 小笠原正志
Original assignee: キリン協和フーズ株式会社
Priority date: 2009-03-16
Filing date: 2010-03-16
Publication date: 2010-09-23
Also published as: CN102340999B; CN102340999A; JP2015109858A; JP5925345B2; JPWO2010107020A1; HK1162258A1

Abstract

Disclosed is an agent for enhancing the taste of common salt, which enables the reduction in the content of common salt in a food or beverage without deteriorating the flavor of the food or beverage. Also disclosed is a method for enhancing the taste of common salt. Specifically disclosed is an agent for enhancing the taste of common salt, which is characterized by comprising an amino-carbonyl reaction product of a peptide and a carbonyl compound, preferably an amino-carbonyl reaction product of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound, and an organic acid. Also specifically disclosed is a method for enhancing the taste of common salt, which is characterized by adding the agent for enhancing the taste of common salt to a food or beverage, preferably a low-salt food or beverage.

Description

Salty taste enhancer

The present invention relates to a salty taste enhancer and a salty taste enhancing method.

Salt (sodium chloride) is a seasoning that has been widely used in the seasoning and processing of foods and drinks, and it is an essential seasoning for our daily life. is there.

However, on the other hand, sodium has been suggested to exhibit symptoms such as hypertension due to its excessive intake, and is said to increase the risk of developing cardiovascular diseases such as stroke.

The daily salt intake in Japan exceeds the national target, and there is a tendency for chronic excessive salt intake, so it is necessary to take action, but if you simply reduce the salt content in food, In particular, when it is reduced by 10% or more, the salty taste due to the salt is reduced and the flavor required for the food or drink is also lowered, that is, the salty taste may be lowered, and some contrivance is necessary.

As an alternative to salt in foods and beverages with reduced salt content, components that themselves have a salty taste, such as potassium chloride and sugar alcohol (Patent Document 1), trehalose (Patent Document 2), etc. , A salt substitute component), an acidic peptide (Patent Document 3), an acidic amino acid, a basic amino acid and succinic acid (Patent Document 4), a decomposition solution obtained by digesting and decomposing a mixture of black candy and jaundice (patent Ingredients that enhance saltiness by coexisting with salt, such as literature 5), cetylpyridinium salt, or a mixture of cetylpyridinium salt and basic amino acid (Patent Document 6), which itself has little salty taste. (Hereinafter also referred to as a salty taste enhancing component) and the like may be added. However, these additions may not be sufficient to supplement the reduced salty taste or flavor, and may adversely affect the flavor. Since the case is to be or has been desired to develop a complementary method of new salty taste.
Japanese Patent Laid-Open No. 62-32855 JP-A-10-66540 International Publication No. 01/39613 Pamphlet JP 2002-345430 A Japanese Patent Laid-Open No. 2-53456 Japanese National Patent Publication No. 3-502517

An object of the present invention is to provide a salty taste enhancer and a salty taste enhancing method capable of reducing the salt content of a food or drink without impairing the flavor of the food or drink.

The present invention relates to the following (1) to (12).

(1) A salty taste enhancer comprising an amino-carbonyl reaction product of a peptide and a carbonyl compound and an organic acid.

(2) The salty taste enhancer according to (1) above, wherein the amino-carbonyl reactant is an amino-carbonyl reactant of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound.

(3) The salty taste enhancer according to (1) or (2) above, wherein the organic acid is succinic acid or malic acid.

(4) A method for enhancing the salty taste of food and drink containing salt, comprising adding an amino-carbonyl reaction product of a peptide and a carbonyl compound and an organic acid to the food and drink containing salt.

(5) The method according to (4) above, wherein the amino-carbonyl reactant is an amino-carbonyl reactant of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound.

(6) The method of (4) or (5) above, wherein the organic acid is succinic acid or malic acid.

(7) The method according to any one of (4) to (6) above, wherein the food or drink containing salt is a reduced salt food or drink.

(8) A method for enhancing the salty taste of foods and drinks containing salt, comprising adding any one of the salty taste enhancers (1) to (3) to foods and drinks containing salt.

(9) The method of said (8) that the food / beverage products containing salt are low salt food / beverage products.

(10) A method for producing a food or drink comprising adding an amino-carbonyl reaction product of a peptide and a carbonyl compound and an organic acid to the food or drink containing sodium chloride.

(11) A method for producing a food or drink, comprising adding any one of the salt taste enhancers (1) to (3) to a food or drink containing salt.

(12) The method according to (10) or (11) above, wherein the food or drink containing salt is a reduced salt food or drink.

This application claims the priority of Japanese Patent Application No. 2009-62292 filed on March 16, 2009, and includes the contents described in the specification of the patent application.

According to the present invention, it is possible to provide a salty taste enhancer and a salty taste enhancing method capable of reducing the salt content of a food or drink without impairing the flavor of the food or drink.

The food and drink produced by adding the salty taste enhancer of the present invention to a food and drink with reduced salt content, for example, can feel a strong salty taste even though the salt content is low. And the flavor is good.

The peptide used in the preparation of the amino-carbonyl reaction product (hereinafter also simply referred to as amino-carbonyl reaction product) between the peptide and the carbonyl compound used in the present invention may be obtained by peptide synthesis. A protein hydrolyzate obtained by hydrolysis using an enzyme, acid, etc., and a peptide containing a peptide obtained by subjecting the protein hydrolyzate to a molecular weight fractionation method such as ultrafiltration or gel filtration. Peptide-containing materials such as fractions may be used.

The peptide-containing fraction is, for example, obtained by fractionating a protein hydrolyzate with the molecular weight as an index, and having a molecular weight of 500 or more, preferably 1000 to 20,000, more preferably 1000 to 10,000, A fraction having a molecular weight of 1000 to 5000 is preferably used.

The protein hydrolyzate may be those commercially available as animal protein hydrolysates (HAP, EAP, etc.), plant protein hydrolysates (HVP, EVP, etc.), yeast extract, etc., soy protein, wheat protein Plant protein such as corn protein, milk protein such as whey protein and casein, egg protein such as egg white protein and egg yolk protein, blood protein such as plasma protein and blood cell protein, animal protein such as meat protein and fish protein, yeast cell A protein obtained by subjecting the derived protein to hydrolysis treatment may be used. As a protein derived from yeast cells, any of yeast cells such as brewer's yeast, baker's yeast, and torula yeast, and proteins isolated and purified from the cells may be used.

As the protein, a protein obtained by subjecting the above protein to chemical treatment, enzyme treatment, physical treatment, etc., for example, gelatin, plac albumin, metaprotein, proteose, peptone or the like may be used. As gelatin, either gelatin obtained by acid treatment (type A) or gelatin obtained by alkali treatment (type B) may be used.

The protein may be any of the above-mentioned proteins, but soybean protein, wheat protein, whey protein, casein, plasma protein, egg white protein, gelatin, or a protein derived from yeast cells is preferably used.

Examples of proteolytic enzymes include endopeptidases (also called proteinases) and exopeptidases, and endopeptidases are preferably used. As the endopeptidase, an endopeptidase having an exopeptidase activity is preferably used. When an endopeptidase having low exopeptidase activity is used, exopeptidase may be separately mixed and used.

Examples of endopeptidases include serine proteases such as trypsin, chymotrypsin and subtilisin, thiol proteases such as papain, bromelain and ficin, carboxyproteases such as pepsin and chymosin, and metal proteases such as thermolysin. Examples of commercially available endopeptidases include trypsin, chymotrypsin, pepsin, Sumiteam LP (manufactured by Shin Nippon Chemical Co., Ltd.), biopase (manufactured by Nagase ChemteX Corporation), alcalase (manufactured by Novozymes Japan), and the like.

Examples of the endopeptidase having exopeptidase activity include horseamizyme (Amano Enzyme), actinase (Kaken Pharma) and the like.

The amount of proteolytic enzyme used is not particularly limited because it varies depending on the enzyme used, the type of protein, and the like, but is usually 0.05 to 10 parts by weight with respect to 100 parts by weight of the protein to be hydrolyzed.

The pH of the protein hydrolysis treatment and the reaction temperature may be appropriately selected from optimum conditions for the proteolytic enzyme used or conditions close thereto. The pH is adjusted by adding an acid acceptable for foods and drinks such as hydrochloric acid, acetic acid, lactic acid, citric acid and phosphoric acid, or an alkali acceptable for foods and drinks such as sodium hydroxide, potassium hydroxide and calcium hydroxide. Can be adjusted.

The protein hydrolysis treatment time varies depending on the type of proteolytic enzyme used, the amount used, temperature, pH conditions, etc., but is usually preferably 1 to 100 hours, more preferably 6 to 72 hours.

When a protein is hydrolyzed with an acid, the protein is added at a temperature of 70 to 100 ° C. in the presence of 0.1 to 1 mlo / l of an inorganic acid such as hydrochloric acid, sulfuric acid or nitric acid, or an organic acid such as citric acid. Heat treatment is performed for 5 hours to 24 hours, preferably 1 hour to 5 hours.

After the hydrolysis treatment of the protein, the reaction solution may be subjected to the next treatment as it is, or when a proteolytic enzyme is used, it may be subjected to the next treatment after inactivating the enzyme by heat treatment, acid treatment or the like. Good.

As the carbonyl compound coexisting with the peptide, any organic compound having a carbonyl group can be used. Preferably, a reducing saccharide, a carbonyl compound formed by lipid oxidation, particularly preferably a reducing saccharide is used.

Examples of reducing sugars include monosaccharides and polysaccharide sugars having a reducing disaccharide or higher.

Monosaccharides include triose, tetraose, pentose, hexose, heptose and the like, and pentose or hexose is preferably used.

Examples of pentose include L-arabinose, D-xylose, D-ribose, D-2-deoxyribose, and D-xylose or D-ribose is preferably used.

Examples of hexose include D-glucose, D-fructose, D-galactose, D-mannose, and D-glucose or D-fructose is preferably used. Hexuronic acid can also be used, and examples thereof include glucuronic acid and galacturonic acid, and galacturonic acid is preferably used.

The polysaccharides having disaccharides or more having a reducing sugar are polysaccharides having a carbonyl group formed by combining two or more monosaccharides and are alkaline and reduce the Fering solution. Examples thereof include maltose, lactose, isomaltose, maltotriose, maltotetraose, dextrin and the like.

Examples of the carbonyl compound produced by lipid oxidation include aldehyde compounds such as saturated aldehyde and unsaturated aldehyde produced by decomposition of hydroperoxide produced by lipid oxidation.

Examples of saturated aldehydes include propanal, hexanal, octanal, nonanal, etc., and hexanal or nonanal is preferably used.

Examples of unsaturated aldehydes include 2-butenal (crotonaldehyde), 2-hexenal, 2-decenal, 2-undecenal, 2,4-heptadienal, 2,4-decadienal, and 2-butenal or 2-hexenal. Preferably used.

The preparation method of the amino-carbonyl reactant of the present invention is exemplified below.

1-60% (w / v), preferably 1-10% (w / v) of peptide in water or a solvent containing water as a main component and containing other components such as alcohol, amino acid, metal ion, etc. In addition, the carbonyl compound is dissolved in an amount of 0.001 to 30% (w / v), preferably 0.01 to 10% (w / v). A mixed aqueous solution is prepared.

The mixed aqueous solution is adjusted to pH 3 to 9, preferably pH 5 to 7, and reacted at 30 to 180 ° C., preferably 60 to 120 ° C. for 1 hour to several months, preferably 1 to 6 hours. A solution containing the amino-carbonyl reactant used is prepared.

The resulting solution containing the amino-carbonyl reactant may be used as it is for the preparation of the salty taste enhancer of the present invention, or if necessary, decolorization treatment by activated carbon, ultrafiltration, chromatography, membrane separation. A liquid such as a decolorizing solution, a purified solution, and a concentrated solution may be prepared by performing a separation and purification treatment using a method such as a concentration treatment under reduced pressure, etc., and used for the preparation of the salty taste enhancer of the present invention. Further, the liquid may be subjected to a treatment such as drying under reduced pressure or spray drying to prepare a solid such as a solid or a powder, which may be used for the preparation of the salty taste enhancer of the present invention.

In the preparation of the above amino-carbonyl reactant, the dry powder obtained by adjusting the pH of the mixed aqueous solution of peptide and carbonyl compound and then performing a drying treatment such as freeze drying or spray drying has a relative humidity of 50 to 90%. The amino-carbonyl reactant is also obtained by reacting preferably at 60 to 80% and reacting at 30 to 180 ° C., preferably 60 to 120 ° C. for several hours to several months, preferably 3 to 10 days. be able to.

In the present invention, the organic acid used together with the amino-carbonyl reactant is not particularly limited as long as it is an organic acid used for general foods, but adipic acid, ascorbic acid, citric acid, succinic acid, acetic acid, oxalic acid. Acid, tartaric acid, lactic acid, malic acid and the like are preferable, succinic acid, adipic acid and malic acid are preferable, and succinic acid and malic acid are more preferable.

The salty taste enhancer of the present invention is prepared by, for example, mixing an amino-carbonyl reactant and an organic acid, or dissolving it in water or a solvent containing water as a main component, for example, an alcohol, an amino acid, a metal ion, or the like. Can be prepared as a composition containing an amino-carbonyl reactant and an organic acid.

The amount of the organic acid used is preferably such that the content of the organic acid in the composition is 0.1 to 50 parts by weight in terms of free organic acid with respect to 100 parts by weight of the amino-carbonyl reactant, More preferred is an amount of 0.5 to 30 parts by weight.

The salty taste enhancer of the present invention may be in any form of powder, granules, solids such as granules, and liquids such as solutions.

The salty taste enhancer of the present invention contains, in addition to the amino-carbonyl reactant and organic acid, inorganic salts such as sodium chloride and potassium chloride, amino acids such as sodium glutamate, glycine and alanine, sodium inosinate, guanyl as necessary Nucleic acids such as sodium acid, sugars such as sucrose, glucose, and lactose, soy sauce, miso, meat extract, poultry extract, seafood extract, yeast extract, protein hydrolyzate, and other natural seasonings, spices such as spices and herbs Additives that can be used for food and drink such as excipients such as dextrin and various starches. You may use the salty taste enhancer of this invention containing salt (sodium chloride) as a salty seasoning.

As a salty taste enhancing method of the present invention, a method of adding the salty taste enhancing agent of the present invention as a part of a raw material when producing a food or drink containing salt, a food or drink containing salt that is a product And the like, when cooking such as heating cooking, microwave cooking, vacuum cooking, etc. or when eating. Alternatively, the salty taste enhancing method of the present invention may be a method of adding the amino-carbonyl reaction product and the organic acid as a part of the raw material when producing a food or drink containing salt. . What is necessary is just to set the addition amount suitably.

The food and drink in the present invention includes soy sauce, noodle soup, dashi soup, boiled seasoning, pickled seasoning, Chinese soup, dressing, miso, miso soup, ramen soup (soy sauce ramen soup, miso ramen soup, etc.), salt, salmon, chikuwa, etc. Processed fishery products, processed meat products such as ham and sausage, Japanese-style side dishes, rice crackers, plum boiled, boiled sardines, dairy products such as various noodles, sports drinks, cream, butter, soups such as consomme and potage, tomato sauce, brown Any food or beverage containing salt such as sauce, demiglace sauce, pasta sauce, Western-style sauces, various animal meat extracts, von, bouillon, Japanese and Western meats, vegetable side dishes, etc. It is a food or drink having a content of 10 to 90% by weight, preferably 20 to 80% by weight of the normal content of these food or drink. Salt food or beverage is preferred.

Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these.

Example 1
5 g of a separated defatted soybean protein hydrolyzate (manufactured by Kyowa Hakko Foods) and 0.12 g of n-hexanal obtained by hydrolyzing the separated defatted soybean protein with a proteolytic enzyme are dispersed in 100 ml of water, and the pH of the solution is adjusted. After adjusting to 6, it was heated at 90 ° C. for 4 hours. The solution was cooled and then lyophilized to obtain Powder 1.

Also, using soy sauce ramen soup (normal type) with a sodium chloride concentration of 1.26% by weight and a sodium chloride concentration of 0. A 96% by weight soy sauce ramen soup (low salt type) was prepared.

As shown in Table 1, powder 1 and succinic acid were added alone or in combination to 100 ml of soy sauce ramen soup (low salt type).

The sensory evaluation was carried out by seven trained panelists regarding the salty taste, soy sauce flavor, and the preference for soy sauce ramen soup.

Evaluation was carried out by a 7-point evaluation method in which each evaluation item had the lowest evaluation as 1 point, the highest evaluation as 7 points, and soy sauce ramen soup (reduced salt type) as 3 points.

The results are shown in Table 1.

As shown in Table 1, powder 1 obtained by subjecting soy sauce ramen soup (low salt type) to amino-carbonyl reaction of separated defatted soybean protein hydrolyzate and n-hexanal and succinic acid were added. The soy sauce ramen soup had the strongest saltiness and good flavor.

(Example 2)
Powder 2 was prepared in the same manner as in Example 1 except that gelatin hydrolyzate (produced by Kyowa Hakko Foods Co., Ltd.) obtained by hydrolyzing gelatin with proteolytic enzyme was used instead of separated defatted soybean protein hydrolyzate. Got.

As shown in Table 2, powder 2 and succinic acid were added singly or in combination to 100 ml of soy sauce ramen soup (salt-reduced type) prepared in Example 1.

The results are shown in Table 2.

As shown in Table 2, soy sauce ramen soup in Test Zone 3 in which soy sauce ramen soup (low salt type) was added with powder 2 obtained by subjecting gelatin hydrolyzate and n-hexanal to amino-carbonyl reaction and succinic acid was added. Had the strongest salty taste and good flavor.

(Example 3)
The same procedure as in Example 1 except that 4 g of yeast extract (manufactured by Kyowa Hakko Foods) was used instead of 5 g of the separated defatted soybean protein hydrolyzate, and 1 g of glucose was used instead of 0.12 g of n-hexanal. To obtain powder 3.

Also, using a thick mouth soy sauce, soup stock, sugar, brewed seasoning, bonito extract, kelp extract, water, etc., noodle soup (normal type) with a sodium chloride concentration of 1.23% by weight and a sodium chloride concentration of 0. A soup sauce (reduced salt type) was prepared at 93% by weight.

As shown in Table 3, powder 3 and succinic acid were added singly or in combination to 100 ml of mentsuyu (reduced salt type).

The sensory evaluation was carried out by 7 trained panelists regarding the salty taste, soy sauce flavor and preference for noodle soup that can be felt in these noodle soups.

Evaluation was performed by a 7-point evaluation method in which each evaluation item had the lowest evaluation as 1 point, the highest evaluation as 7 points, and noodle soup (salt reduction type) as 3 points.

The results are shown in Table 3.

As shown in Table 3, powder 3 obtained by subjecting yeast extract and glucose to amino-carbonyl reaction to noodle soup (salt-reduced type) and noodle soup in test section 3 to which succinic acid was added had the strongest saltiness and The flavor was also good.

Example 4
200 g of separated defatted soybean protein was dispersed in 1800 ml of water, 4 ml of Alcalase (manufactured by Novozymes) was added, and the mixture was reacted at 50 ° C. for 30 minutes. Furthermore, it was made to react at 50 degreeC for 20 hours, maintaining pH8 with sodium hydroxide.

After completion of the reaction, the enzyme was inactivated by heating at 85 to 90 ° C. for 20 minutes, and then centrifuged. The obtained supernatant was filtered, and the filtrate was subjected to ultrafiltration (using an ultrafiltration membrane having a molecular weight cut off of 1000 to 5000) to obtain a fraction having a molecular weight of 1000 to 5000. The obtained fraction was freeze-dried to obtain a powder.

4 g of the powder was dissolved in 100 ml of an aqueous solution containing 0.8 g of xylose and reacted at 95 ° C. for 4 hours.

The obtained reaction solution was subjected to ultrafiltration (using an ultrafiltration membrane having a fractional molecular weight of 1000) to obtain a fraction having a molecular weight of 1,000 or more. The fraction was freeze-dried to obtain about 2 g of powder 4.

Further, a 0.9 wt% sodium chloride aqueous solution was prepared, and powder 4 and succinic acid were added to the aqueous solution alone or in combination as shown in Table 4.

The sensory evaluation of the salty taste of each solution obtained was performed by 7 trained panelists.

Evaluation was performed with a 7-point evaluation according to the following indicators, and the average value of the evaluation of each panel was obtained.

The results are shown in Table 4.

7 points: Very strong and salty
6 points: salty feel 5 points: salty feel a little 4 points: salty feel 3 points: slightly salty 2 points: slightly salty 1 point: no salty feel

As shown in Table 4, powder 4 obtained by amino-carbonyl reaction of a peptide having a molecular weight of 1000 to 5000 derived from separated defatted soy protein and xylose and test group 3 to which succinic acid was added had a strong salty taste. In addition, an unusual flavor due to succinic acid was not felt.

(Example 5)
As shown in Table 5, the powder 4 and succinic acid obtained in Example 4 were added alone or in combination to 100 ml of soy sauce ramen soup prepared in Example 1 (reduced salt type).

The sensory evaluation was carried out by 7 trained panelists regarding the salty taste, soy sauce-specific flavor, and the preference for soy sauce ramen soup that can be felt in these soy sauce ramen soups.

The results are shown in Table 5.

As shown in Table 5, powder 4 obtained by subjecting a salt-reduced soy sauce ramen soup to an amino-carbonyl reaction between a peptide having a molecular weight of 1000 to 5000 derived from separated defatted soy protein and xylose and succinic acid were added. No. 3 soy sauce ramen soup had the strongest salty taste and good flavor.

(Example 6)
As shown in Table 6, the powder 4 obtained in Example 4 and succinic acid were added singly or in combination to 100 ml of soy sauce prepared in Example 3 (reduced salt type).

The sensory evaluation was performed by seven trained panelists regarding the salty taste, soy sauce-specific flavor, and the preference for noodle soup that can be felt in these noodle soups.

The results are shown in Table 6.

As shown in Table 6, powder 4 obtained by amino-carbonyl reaction of a peptide having a molecular weight of 1000 to 5000 derived from separated defatted soybean protein and xylose and a succinic acid were added to the reduced salt type noodle soup. Mentsuyu had the strongest salty taste and good flavor.

(Example 7)
Miso soup with a sodium chloride concentration of 1.46% by weight (normal type) and miso soup with a sodium chloride concentration of 1.18% by weight (reduced salt type) were prepared by a conventional method using red miso for processing and water.

To 100 ml of miso soup (salt-reducing type), the powder 4 obtained in Example 4 and succinic acid were added alone or in combination as shown in Table 7.

The sensory evaluation was carried out by seven trained panelists regarding the salty taste, miso flavor, and preference for miso soup that can be felt in these miso soups.

Evaluation was performed by a 7-point evaluation method in which each of the evaluation items had the lowest evaluation as 1 point, the highest evaluation as 7 points, and miso soup (salt reduction type) as 3 points.

The results are shown in Table 7.

As shown in Table 7, the powder 4 obtained by amino-carbonyl reaction of a peptide having a molecular weight of 1000 to 5000 derived from isolated soy protein and xylose to the reduced salt miso soup, and the miso soup of test section 3 in which succinic acid was added, It had the strongest salty taste and good flavor.

(Example 8)
4 g of the powder having a molecular weight of 1000 to 5000 obtained in Example 4 was dissolved in 100 ml of an aqueous solution containing 0.8 g of galacturonic acid and reacted at 95 ° C. for 4 hours. The obtained reaction solution was subjected to ultrafiltration (using an ultrafiltration membrane having a fractional molecular weight of 1000) to obtain a fraction having a molecular weight of 1,000 or more. The fraction was freeze-dried to obtain about 2 g of powder 5.

Also, cream soup (salt-reduced type) is prepared in a conventional manner except that white sodium chloride, butter, powdered oil and fat, nonfat dry milk, corn starch, chicken bouillon, vegetable bouillon, etc. is used with a sodium chloride concentration of 0.88% did.

As shown in Table 8, powder 5 and succinic acid were added to 100 ml of the cream soup alone or in combination.

The sensory evaluation was performed by 7 trained panelists regarding the salty taste, the cream flavor peculiar to dairy products, and the preference as a cream soup that can be felt in the obtained cream soup.

Evaluation was performed by a 7-point evaluation method in which each of the evaluation items had the lowest evaluation as 1 point, the highest evaluation as 7 points, and cream soup (salt reduction type) as 3 points.

The results are shown in Table 8.

As shown in Table 8, powder soup obtained by subjecting cream soup (reduced salt type) to amino-carbonyl reaction of a peptide having a molecular weight of 1000 to 5000 derived from isolated soy protein and galacturonic acid and succinic acid were added. The cream soup No. 3 had the strongest salty taste and good flavor.

Example 9
As shown in Table 9, the powder 5 and malic acid obtained in Example 8 were added alone or in combination to 100 ml of soy sauce ramen soup (salt-reduced type) prepared in Example 1.

The sensory evaluation was carried out by 7 trained panelists regarding the salty taste, soy sauce flavor, and the preference of soy sauce ramen soup.

The results are shown in Table 9.

As shown in Table 9, powder 5 and malic acid obtained by amino-carbonyl reaction of a peptide having a molecular weight of 1000 to 5000 derived from separated defatted soy protein and galacturonic acid were added to soy sauce ramen soup (low salt type). The soy sauce ramen soup in Test Zone 3 had a strong salty taste and a good flavor.

(Example 10)
4 g of the powder having a molecular weight of 1000 to 5000 derived from the separated defatted soybean protein obtained in Example 4 was dissolved in 100 ml of an aqueous solution containing 0.8 g of dextrin (Paindex # 4: Matsutani Chemical Co., Ltd.) at 95 ° C. The reaction was performed for 4 hours. The resulting reaction solution was subjected to ultrafiltration (using an ultrafiltration membrane having a molecular weight cut off of 1000) to obtain a fraction having a molecular weight of 1000 or more as an amino-carbonyl reactant 6 of about 2 g.

As shown in Table 10, the amino-carbonyl reactant and malic acid prepared as described above were added alone or in combination to 100 ml of soy soup prepared in Example 3 (reduced salt type).

The sensory evaluation was performed by 4 trained panelists regarding the salty taste, soy sauce flavor, and the taste of the noodle soup.

The results are shown in Table 10.

As shown in Table 10, the amino-carbonyl reactant 6 obtained by subjecting a peptide having a molecular weight of 1000 to 5000 derived from separated defatted soy protein and dextrin to an amino-carbonyl reaction and malic acid in test group 3 were added. The salty taste was strong and the preference for bonito soup was stronger.

Industrial applicability

The present invention can be used in the field of manufacturing and processing reduced-salt foods and drinks with reduced salt content.

All publications, patents and patent applications cited in this specification shall be incorporated into this specification as they are.

Claims

A salty taste enhancer comprising an amino-carbonyl reaction product of a peptide and a carbonyl compound and an organic acid.
The salty taste enhancer according to claim 1, wherein the amino-carbonyl reactant is an amino-carbonyl reactant of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound.
The salty taste enhancer according to claim 1 or 2, wherein the organic acid is succinic acid or malic acid.
A method for enhancing the salty taste of food and drink containing salt, comprising adding an amino-carbonyl reaction product of a peptide and a carbonyl compound and an organic acid to the food and drink containing salt.
The method according to claim 4, wherein the amino-carbonyl reactant is an amino-carbonyl reactant of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound.
The method according to claim 4 or 5, wherein the organic acid is succinic acid or malic acid.
The method according to any one of claims 4 to 6, wherein the food or drink containing salt is a reduced salt food or drink.
A salty taste enhancing method for foods and drinks containing salt, comprising adding the salty taste enhancer according to any one of claims 1 to 3 to foods and drinks containing salt.
The method of Claim 8 that the food / beverage products containing salt are low salt food / beverage products.
A method for producing a food or drink comprising adding an amino-carbonyl reaction product of a peptide and a carbonyl compound and an organic acid to the food or drink containing sodium chloride.
A method for producing a food or drink, comprising adding the salty taste enhancer according to any one of claims 1 to 3 to a food or drink containing salt.
The method of Claim 10 or 11 that the food / beverage products containing salt are reduced salt food / beverage products.