WO2014061705A1

WO2014061705A1 - Food or drink with enhanced salty taste and/or umami and manufacturing method therefor, salty taste and/or umami-enhancing composition for food or drink, and method for enhancing salty taste and/or umami of food or drink

Info

Publication number: WO2014061705A1
Application number: PCT/JP2013/078089
Authority: WO
Inventors: 啓太佐々木; 貴志宮木; 浩明長崎
Original assignee: 味の素株式会社
Priority date: 2012-10-16
Filing date: 2013-10-16
Publication date: 2014-04-24
Also published as: TW201438596A

Abstract

The purpose of the present invention is to provide a food or drink with amply enhanced salty taste and/or umami and a manufacturing method therefor. A method for manufacturing a food or drink with enhanced salty taste and/or umami, the method comprising a process for adding chitosan, glucosamine, or a salt thereof (first component) or at least one kind of chitosan-related compound selected from chitin oligosaccharides, chitosan oligosaccharides, and N-acetyl glucosamine, or a salt thereof (second component) to the food or drink so as to give a specified concentration.

Description

Food / beverage products with enhanced salty taste and / or umami and method for producing the same, salty and / or umami enhancing composition for food / beverage products, and salty and / or umami enhancing method for food / beverage products

The present invention relates to a food and drink with enhanced salty taste and / or umami and a method for producing the same, a composition for enhancing the salty taste and / or umami of food and drink, and a method for enhancing the salty and / or umami taste of food and drink.

Sodium chloride, the main component of sodium chloride, is an essential mineral for the maintenance of human life as a sodium source. Salt is used in foods and drinks for various purposes including the addition of salty taste. However, excessive intake of salt is thought to increase the risk of causing diseases such as hypertension, kidney disease, and heart disease, although there are various theories. Therefore, from the viewpoint of health, it is important to reduce salt intake, especially sodium intake.

Salt intake can be reduced by, for example, reducing the amount of salt used when producing food and drink (salt reduction). However, at the time of salt reduction, there arises a problem that satisfaction is lowered due to lack of salty taste. Therefore, there is a strong demand for the development of a salt reduction technique that does not impair the salty taste and satisfaction of food and drink even when the amount of salt used is reduced.

As a salt reduction technique, for example, a method of substituting a part of sodium chloride with a compound (salt substitute substance) that itself has a salty taste can be mentioned. As salt substitute substances, for example, potassium salts such as potassium chloride, ammonium salts such as ammonium chloride, magnesium salts such as magnesium chloride, and the like are known. Peptides composed of basic amino acids such as glycylglycine, glycine ethyl ester hydrochloride, ornithyl taurine, ornithyl-β-alanine are also known as salt substitutes. However, these salt substitute substances may usually exhibit unpleasant tastes such as bitterness. Therefore, as a technique for reducing such unpleasant taste such as bitterness, the quality of salty taste is improved by blending potassium chloride, ammonium chloride, calcium lactate and sodium L-aspartate at a specific ratio, and further, L -Technology for improving bitterness suppression of potassium chloride by combining glutamate and / or nucleic acid-based flavoring material in a specific ratio (Patent Document 1), Technology for suppressing bitterness of potassium chloride by combining calcium salt or magnesium salt of organic acid (Patent Literature 2), bitterness suppression technology (Patent Literature 3) by mixing whey minerals, sodium gluconate and potassium chloride has been reported. However, it has not been possible to completely reduce unpleasant taste such as bitterness, and it cannot be said that the salt reduction technology that meets the needs of consumers has been sufficiently achieved.

Furthermore, other salt reduction techniques include, for example, a method using a compound that enhances salty taste. It has been known for a long time that basic amino acids and organic acids have a salty taste enhancing action. Also, a mixture of arginine, aspartic acid and succinic acid (Patent Document 4), protein hydrolyzate such as egg white protein, gelatin, soybean protein, wheat protein, corn protein, fish protein, milk protein, meat protein (Patent Document 5) A peptide obtained by hydrolyzing collagen having a molecular weight of 50,000 daltons or less (Patent Document 6), thaumatin (Patent Document 7), a cetylpyridium salt alone or a cetylpyridium salt as a cationic surfactant It is obtained by hydrolyzing and deamidating a mixture with a basic amino acid such as arginine or lysine (Patent Document 8), a saturated aliphatic monocarboxylic acid having 3 to 8 carbon atoms (Patent Document 9), an acidic peptide or protein. Acid peptide (Patent Document 10), aminocarbonyl reaction of peptide having molecular weight of 1000 to 5000 and carbonyl compound (Patent Document 11), salty taste enhancement by dipeptide comprising glutamic acid (Patent Document 12) have been reported. However, it has not yet reached a technology that can completely improve the lack of salty taste and the decrease in satisfaction during salt reduction.
In this way, although many salt reduction techniques using salt substitutes and salty taste enhancing substances have been reported, they have not yet reached a level that satisfies all aspects of salt reduction effect, cost, safety, etc. .

In recent years, umami tends to be regarded as an important component of taste, and demand for umami has been increasing year by year. Therefore, from the viewpoint of saving umami substance resources, a technique for enhancing umami is required.

On the other hand, chitosan or glucosamine has been added to foods and drinks for the purpose of promoting health mainly by lowering cholesterol levels, and the contents thereof are reported in Patent Document 13 and Non-Patent Document 1 etc. Has been. In addition, Patent Document 14 and Non-Patent Document 2 report that when 10 to 5000 ppm of glucosamine is added to a food or drink, effects such as improved flavor and sweet taste are exhibited. However, in reality, when glucosamine is added to a food or drink according to Patent Document 14 or Non-Patent Document 2, there is a problem that a unique flavor of glucosamine itself is imparted to the food or drink and rather the preference is lowered. Therefore, until now, glucosamine and chitosan are hardly added to foods and drinks for the purpose of seasoning. Under such circumstances, by adding chitosan or glucosamine to foods and drinks having a salty taste and / or umami taste, it has never been possible to enhance the preferred taste naturally without producing any unusual flavor. Not reported.

Chitin oligosaccharides, chitosan oligosaccharides and N-acetylglucosamine are known to have therapeutic effects on immune stimulation and osteoarthritis of the knee, and are mainly used to promote health and to supplements and foods and drinks. 5 to 10% have been added, and the contents are reported in Non-Patent Documents 2 to 5. However, it has not been reported so far that chitin oligosaccharide, chitosan oligosaccharide and N-acetylglucosamine have a taste enhancing effect.

JP-A-11-187841 JP-A-4-108358 JP 2008-289426 A JP 2002-345430 A JP-A-7-289198 JP-A 63-003766 JP-A-63-137658 Japanese National Patent Publication No. 3-502517 JP-A-5-184326 International Publication No. 01/039613 Pamphlet International Publication No. 2012/107020 Pamphlet International Publication No. 2009/113563 Pamphlet Special Table 2000-504724 Special table 2012-527611 gazette

Therefore, the objective of this invention is providing the food-drinks by which saltiness and / or umami | taste was fully strengthened, and its manufacturing method.
In addition, the object of the present invention is to provide a salty and / or umami enhancing composition for food and drink, and a method for enhancing the salty and / or umami taste of food and drink, which can sufficiently enhance the salty and / or umami taste of the food and drink. Is to provide.

As a result of intensive studies to achieve the above-mentioned object, the present inventors have surprisingly found that chitosan or glucosamine or a salt thereof is extremely low in food and drink compared to the prior art. It was found that by adding to such a food or drink, a food or drink having a sufficiently enhanced umami taste can be obtained without producing any unusual flavor. In addition, surprisingly, in addition to umami, it has also been found that a salty taste enhancing effect is also exhibited.
Furthermore, the present inventors surprisingly found that at least one chitosan-related compound selected from chitin oligosaccharide, chitosan oligosaccharide, N-acetylglucosamine or a salt thereof is added to a food or drink with a specific concentration. It discovered that the food / beverage products which salty taste and / or umami | taste were strengthened by adding to food / beverage products so that it may become.
By these discoveries, the present inventors have completed a food / beverage product having a sufficiently enhanced salty taste and / or umami taste without causing any unusual flavor.
That is, the present invention is as follows.

[1] Chitosan, glucosamine, or a salt thereof (first component), or at least one chitosan-related compound selected from chitin oligosaccharide, chitosan oligosaccharide, N-acetylglucosamine or a salt thereof (second component)
A method for producing a food or drink with enhanced salty taste and / or umami,
When the first component is added, the amount of the first component added is 0.01 to 8 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste,
A method in which when the second component is added, the amount of the second component added is 0.01 to 2000 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste.
[2] The method according to [1], wherein chitosan is a compound represented by formula (I).

(In the formula, n represents 51 to 25,000.)
[3] The method according to [1], wherein the chitosan-related compound is represented by the formula (II).

(In the formula, R represents NH ₂ or NHCOCH ₃ , and n1 represents 1 to 50.)
[4] The method according to any one of [1] to [3], wherein the salt of chitosan or glucosamine or the salt of a chitosan-related compound is a hydrochloride.
[5] Chitosan, glucosamine, or a salt thereof (first component), or at least one chitosan-related compound selected from chitin oligosaccharide, chitosan oligosaccharide, N-acetylglucosamine or a salt thereof (second component)
A method for enhancing the salty and / or umami taste of food and drink,
When the first component is added, the amount of the first component added is 0.01 to 8 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste by the above method,
A method in which when the second component is added, the amount of the added second component is 0.01 to 2000 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste by the above method.
[6] The method according to [5], wherein the chitosan is a compound represented by the formula (I).

(In the formula, n represents 51 to 25,000.)
[7] The method according to [5], wherein the chitosan-related compound is represented by the formula (II).

(In the formula, R represents NH ₂ or NHCOCH ₃ , and n1 represents 1 to 50.)
[8] The method according to any one of [5] to [7], wherein the salt of chitosan or glucosamine or the salt of a chitosan-related compound is a hydrochloride.
[9] Chitosan, glucosamine, or a salt thereof (first component), or at least one chitosan-related compound selected from chitin oligosaccharide, chitosan oligosaccharide, N-acetylglucosamine or a salt thereof (second component)
Is a food and drink with enhanced salty taste and / or umami taste,
When the first component is added, the amount of the first component added is 0.01 to 8 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste,
When the second component is added, the amount of the second component added is 0.01 to 2000 ppm by weight with respect to the whole food and beverage with enhanced salty taste and / or umami.
[10] The food or drink according to [9], wherein chitosan is a compound represented by formula (I).

(In the formula, n represents 51 to 25,000.)
[11] The food or drink according to [9], wherein the chitosan-related compound is represented by the formula (II).

(In the formula, R represents NH ₂ or NHCOCH ₃ , and n1 represents 1 to 50.)
[12] The food or drink according to any one of [9] to [11], wherein the salt of chitosan or glucosamine or the salt of a chitosan-related compound is a hydrochloride.
[13] Chitosan, glucosamine, or a salt thereof (first component), or at least one chitosan-related compound selected from chitin oligosaccharide, chitosan oligosaccharide, N-acetylglucosamine or a salt thereof (second component)
A composition for enhancing the salty and / or umami taste of food and drink,
When the first component is contained, the amount of the first component is 0.01 to 8 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste by adding the above composition. So that it is for addition to food and drink,
When the second component is contained, the amount of the second component is 0.01 to 2000 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste by adding the above composition. Thus, a composition for addition to food or drink.
[14] The composition according to [13], wherein chitosan is a compound represented by formula (I).

(In the formula, n represents 51 to 25,000.)
[15] The composition according to [13], wherein the chitosan-related compound is represented by the formula (II).

(In the formula, R represents NH ₂ or NHCOCH ₃ , and n1 represents 1 to 50.)
[16] The composition according to any one of [13] to [15], wherein the salt of chitosan or glucosamine or the salt of a chitosan-related compound is a hydrochloride.

The present invention is as shown in the above [1] to [16], which are composed of a first component (ie, chitosan or glucosamine, or a salt thereof), a second component (ie, chitin oligosaccharide, chitosan oligosaccharide, Each at least one kind of chitosan analog selected from N-acetylglucosamine or a salt thereof is decomposed and described as follows.

[17] A method for producing a food or drink with enhanced salty taste and / or umami, comprising a step of adding chitosan or glucosamine or a salt thereof to the food or drink,
The method wherein the amount of chitosan or glucosamine added or a salt thereof is 0.01 to 8 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste.
[18] The method according to [17], wherein the chitosan is a compound represented by the formula (I).

(In the formula, n represents 51 to 25,000.)
[19] The method according to [17] or [18], wherein the salt of chitosan or glucosamine is hydrochloride.
[20] A method for enhancing the salty and / or umami taste of a food or drink comprising a step of adding chitosan or glucosamine or a salt thereof to the food or drink,
The method wherein the amount of the chitosan or glucosamine added or the salt thereof is 0.01 to 8 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste by the above method.
[21] The method according to [20], wherein the chitosan is a compound represented by the formula (I).

(In the formula, n represents 51 to 25,000.)
[22] The method according to [20] or [21], wherein the salt of chitosan or glucosamine is hydrochloride.
[23] A food and drink with enhanced salty taste and / or umami, wherein chitosan or glucosamine or a salt thereof is added to the food or drink,
Food / beverage products in which the amount of chitosan or glucosamine added or salt thereof is 0.01 to 8 ppm by weight with respect to the whole food / beverage products with enhanced salty taste and / or umami taste.
[24] The food or drink according to [23], wherein chitosan is a compound represented by formula (I).

(In the formula, n represents 51 to 25,000.)
[25] The food or drink according to [23] or [24], wherein the salt of chitosan or glucosamine is a hydrochloride.
[26] A composition for enhancing the salty taste and / or umami taste of food and drink, comprising chitosan or glucosamine, or a salt thereof,
The amount of the chitosan or glucosamine or a salt thereof is 0.01 to 8 ppm by weight with respect to the whole food and drink having enhanced salty taste and / or umami taste by adding the above composition. A composition for addition to a food or drink.
[27] The composition according to [26], wherein chitosan is a compound represented by formula (I).

(In the formula, n represents 51 to 25,000.)
[28] The composition according to [26] or [27], wherein the salt of chitosan or glucosamine is hydrochloride.

[29] A food / beverage product with enhanced saltiness and / or umami taste, comprising a step of adding at least one chitosan-related compound selected from chitin oligosaccharides, chitosan oligosaccharides, N-acetylglucosamine or a salt thereof to the food / beverage products A manufacturing method of
The method wherein the amount of the added chitosan-related compound or a salt thereof is 0.01 to 2000 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste.
[30] The method according to [29], wherein the chitosan-related compound is represented by the formula (II).

(In the formula, R represents NH ₂ or NHCOCH ₃ , and n1 represents 1 to 50.)
[31] The method according to [29] or [30], wherein the salt of the chitosan-related compound is a hydrochloride.
[32] A method for enhancing the salty taste and / or umami taste of a food or drink, comprising a step of adding at least one chitosan analog or a salt thereof selected from chitin oligosaccharide, chitosan oligosaccharide or N-acetylglucosamine to the food or drink. There,
The method wherein the amount of the chitosan-related compound added or the salt thereof is 0.01 to 2000 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste by the above method.
[33] The method according to [32], wherein the chitosan-related compound is represented by the formula (II).

(In the formula, R represents NH ₂ or NHCOCH ₃ , and n1 represents 1 to 50.)
[34] The method according to [32] or [33], wherein the salt of the chitosan-related compound is a hydrochloride.
[35] A food and drink with enhanced salty taste and / or umami taste, wherein at least one chitosan-related compound selected from chitin oligosaccharide, chitosan oligosaccharide and N-acetylglucosamine or a salt thereof is added to the food or drink. There,
A food or drink in which the amount of the chitosan-related compound or salt added is 0.01 to 2000 ppm by weight based on the whole food or drink with enhanced salty taste and / or umami taste.
[36] The food or drink according to [35], wherein the chitosan-related compound is represented by the formula (II).

(In the formula, R represents NH ₂ or NHCOCH ₃ , and n1 represents 1 to 50.)
[37] The food or drink according to [35] or [36], wherein the salt of the chitosan-related compound is a hydrochloride.
[38] A composition for enhancing the salty taste and / or umami taste of food and drink, comprising at least one chitosan-related compound selected from chitin oligosaccharides, chitosan oligosaccharides, N-acetylglucosamine, or a salt thereof,
Food / beverage products such that the amount of the chitosan-related compound or a salt thereof is 0.01 to 2000 ppm by weight with respect to the whole food / beverage products whose salty taste and / or umami taste is enhanced by adding the above composition. A composition that is for addition to the.
[39] The composition according to [38], wherein the chitosan-related compound is represented by the formula (II).

(In the formula, R represents NH ₂ or NHCOCH ₃ , and n1 represents 1 to 50.)
[40] The composition according to [38] or [39], wherein the salt of the chitosan-related compound is a hydrochloride.

ADVANTAGE OF THE INVENTION According to this invention, the food-drinks by which salty taste and / or umami | taste were fully strengthened, and its manufacturing method can be provided, without providing different flavor.
According to the present invention, the salty and / or umami-enhancing composition for food and drink, which can sufficiently enhance the salty and / or umami taste of the food and drink without imparting a different flavor, and the food and drink A salty and / or umami enhancing method may be provided.

Moreover, according to this invention, the food-drinks with enhanced salty taste and / or umami taste, and its manufacturing method can be provided.
Moreover, according to the present invention, there is provided a salty and / or umami enhancing composition for enhancing the salty taste and / or umami of a food and drink, and a method for enhancing the salty and / or umami taste of a food and drink. obtain.

1. Food / beverage products with enhanced salty taste and / or umami The food / beverage products with enhanced salty taste and / or umami taste of the present invention are chitosan, glucosamine, or salts thereof (hereinafter also referred to as “first component”). Or at least one chitosan-related compound selected from chitin oligosaccharide, chitosan oligosaccharide, N-acetylglucosamine or a salt thereof (hereinafter also referred to as “second component”) at a specific concentration It is.
In the present specification, “unusual flavor” refers to an unfavorable flavor such as an irritating odor, bitterness or astringency that causes discomfort when a food or drink is taken orally.

The chitosan used in the present invention is obtained by deacetylating and purifying chitin contained in crustaceans such as shrimp and crab, insects such as beetles and crickets, squid cartilage, mushrooms and fungal cell walls. A basic polysaccharide (β-1,4-Poly-D-glucosamine). Chitosan is represented by the following formula (I), for example.

In the formula, n usually represents 51 to 25,000, preferably 100 to 25,000, and particularly preferably 500 to 25,000.

The degree of polymerization of chitosan (n in the above formula (I)) is calculated by calculating the weight average molecular weight from the molecular weight distribution measured by size exclusion chromatography, which is the molecular weight of the monomer represented by the formula (I). It is calculated by dividing by.

Glucosamine used in the present invention is a monosaccharide (2-Amino-2-deoxy-D-glucose) that can be obtained by partially hydrolyzing chitosan with hydrochloric acid or an enzyme (eg, chitonase), etc., and purifying and isolating it. Say. Glucosamine is represented by the following formula (III).

Examples of the salt of chitosan or glucosamine include salts with organic acids (eg, acetate, lactate, citrate, etc.) and salts with inorganic acids (eg, hydrochloride, sulfate, etc.). Preferably, it is hydrochloride.

The method for producing chitosan or glucosamine or a salt thereof used in the present invention is not particularly limited, and any one obtained by any production method can be used. Moreover, you may use a commercial item.

Chitin oligosaccharides used in the present invention include chitin contained in shellfish such as shrimp and crab, insects such as beetles and crickets, squid cartilage, mushrooms, fungal cell walls, etc., with hydrochloric acid or an enzyme (eg, An oligosaccharide that can be obtained by partial hydrolysis, purification, and isolation using chitonase or the like. Chitosan oligosaccharide generally refers to an oligosaccharide that can be obtained by deacetylating chitin, followed by partial hydrolysis with hydrochloric acid or an enzyme (eg, chitonase) and the like, followed by purification and isolation. N-acetylglucosamine refers to a monosaccharide that can be obtained by partially hydrolyzing chitin or chitin oligosaccharide with hydrochloric acid or an enzyme (eg, chitonase), and the like, followed by purification and isolation.

The chitosan-related compound used in the present invention is represented by the following formula (II).

In the formula, R represents NH ₂ or NHCOCH ₃ .
N1 is usually 1 to 50, preferably 1 to 20, more preferably 1 to 15, and particularly preferably 1 to 10.

The degree of polymerization of the chitosan-related compound (n1 in the above formula (II)) is calculated by calculating the weight average molecular weight from the molecular weight distribution measured by size exclusion chromatography, which is represented by the monomer represented by the formula (II) It is calculated by dividing by the molecular weight.

The chitin oligosaccharide which is one kind of chitosan-related compounds used in the present invention is represented by the following formula (IV).

In the formula, n2 (degree of polymerization) is usually 2 to 50, preferably 2 to 20, more preferably 2 to 15, and particularly preferably 2 to 10.

The chitosan oligosaccharide that is one of the chitosan-related compounds used in the present invention is represented by the following formula (V).

In the formula, n3 (degree of polymerization) is usually 1 to 50, preferably 2 to 20, more preferably 2 to 15, and particularly preferably 2 to 10.

N-acetylglucosamine, which is one of the chitosan-related compounds used in the present invention, is represented by the following formula (VI).

Examples of the salt of a chitosan-related compound include a salt with an organic acid (eg, acetate, lactate, citrate, etc.) and a salt with an inorganic acid (eg, hydrochloride, sulfate, etc.). Preferably, it is hydrochloride.

The method for producing at least one chitosan-related compound selected from chitin oligosaccharide, chitosan oligosaccharide, N-acetylglucosamine or a salt thereof used in the present invention is not particularly limited, and any method obtained by any production method may be used. It is possible to use. Moreover, you may use a commercial item.

In the present invention, it is important that the amount of the first component or the second component added to the food or drink is in a specific range with respect to the whole food or drink with enhanced salty taste and / or umami.
When the amount of the first component added to the whole food and drink with enhanced salty taste and / or umami is within a specific range, the food and drink with enhanced salty taste and / or umami according to the present invention are different. It is a preferable quality in which the salty taste and / or umami taste is sufficiently enhanced without imparting any flavor. Moreover, the food / beverage products by which the salty taste and / or umami | taste of this invention were enhanced by the amount of this 2nd component added with respect to the whole food / beverage products with enhanced salty taste and / or umami taste being in a specific range. The salty taste and / or umami taste is sufficiently enhanced.
Specifically, the amount of the first component to be added is usually 0.01 ppm by weight or more, preferably 0.05 ppm by weight or more, based on the whole food and drink with enhanced salty taste and / or umami taste. And more preferably 0.1 ppm by weight or more. If the amount of the first component added is less than 0.01 ppm by weight, the salty and / or umami enhancing effect of the first component added tends to be insufficient. The amount of the first component added is usually 8 ppm by weight or less, preferably 6 ppm by weight or less, more preferably 5 ppm or less, based on the whole food or drink with enhanced salty taste and / or umami taste. Weight ppm or less. When the amount of the first component added exceeds 8 ppm by weight, a different flavor is produced and the palatability is lowered.
Further, the amount of the second component added is usually 0.01 ppm by weight or more, preferably 0.05 ppm by weight or more, with respect to the whole food and drink with enhanced salty taste and / or umami taste, More preferably, it is 0.1 weight ppm or more. When the amount of the added second component is less than 0.01 ppm by weight, the salty and / or umami enhancing effect of the added second component tends to be insufficient. In addition, the amount of the second component added is usually 2000 ppm by weight or less, preferably 1000 ppm by weight or less, more preferably 500 ppm or less, based on the whole food or drink with enhanced salty taste and / or umami taste. Weight ppm or less. When the amount of the second component added exceeds 2000 ppm by weight, the outline of the taste is blurred and the salty taste enhancing effect is not exhibited.
Here, “the amount of the first component added” means the amount of the first component added to the food or drink for the purpose of enhancing the salty taste and / or umami taste, and enhancing the salty taste and / or umami taste. The amount of the first component (chitosan or glucosamine, or a salt thereof) originally contained in the food or drink that is the target of the above is not included. The “amount of the second component added” means the amount of the second component added to the food or drink for the purpose of enhancing the salty taste and / or umami, The amount of the second component (chitosan analogue or salt thereof) originally contained in the resulting food or drink is not included.

The food or drink to which the first component or the second component is added is not particularly limited as long as enhanced salty taste and / or umami is desired. Foods and beverages to which the first component is added include, for example, soups, sauces, dressings, mayonnaise, ketchup, flavor seasonings, noodle soup, soy sauce, miso, confectionery and snacks, processed fishery products, processed livestock products, and cooked foods. Among them, soup, flavor seasoning, and noodle soup are preferable. The food and drink to which the second component is added are, for example, soup, sauce, dressing, mayonnaise, ketchup, flavor seasoning, noodle soup, soy sauce, miso, confectionery and snacks (eg, potato chips, etc.), processed marine products Processed livestock products, cooked foods, and the like, soups, flavor seasonings, noodle soups, confectionery and snacks (eg, potato chips) are particularly preferable.

The food or drink to which the first component or the second component is added is preferably a food or drink having a specific concentration of sodium chloride concentration and / or umami substance concentration. Here, the “umami substance” is not particularly limited as long as it is a substance that exhibits umami during eating. Specifically, amino acids such as sodium glutamate and sodium aspartate and salts thereof, 5′-sodium inosinate, 5 ′ -Nucleic acids such as sodium guanylate and 5'-ribonucleotide sodium and salts thereof, organic acids such as sodium succinate and sodium citrate and salts thereof, and the like, preferably sodium glutamate.

The sodium chloride concentration of the food and drink may be appropriately set according to the type of food and drink, etc., but is usually 0.1 to 80% by weight. Especially, when the food and drink is soup, preferably 0.1 to 3.0% by weight, more preferably 0.3 to 1.5% by weight. When the food or drink is a sauce, dressing, mayonnaise or ketchup, preferably 0.5 to 10% by weight, more preferably 1. When the food or drink is a flavor seasoning, it is preferably 10 to 80% by weight, more preferably 20 to 60% by weight.

The umami substance concentration of the food and drink may be appropriately set according to the type of food and drink, etc., but is usually 0.001 to 50% by weight. Especially, when the food and drink is soup, preferably 0.001 to 50% by weight, more preferably 0.01 to 1% by weight. When the food or drink is a sauce, dressing or mayonnaise, preferably 0.005 to 10% by weight, more preferably 0.05 to 7% by weight. is there.

In the method for producing a food or drink with enhanced salty taste and / or umami according to the present invention, the first component or the second component is added to the food or drink at a specific concentration (that is, the salty taste and / or umami of the present invention described above is enhanced). Other than the step of adding the amount of the first component or the second component added to the whole food or beverage with enhanced salty taste and / or umami, as described with respect to the food and beverage. Using the same raw material as the product, it can be carried out by a method similar to a known method for producing food or drink.

The time when the first component or the second component is added to the food or drink is not particularly limited. For example, it may be added together with other raw materials when manufacturing the food or drink, or added after the production of the food or drink. Alternatively, it may be added immediately before and / or during the eating of the food or drink.

2. Composition for enhancing salty taste and / or umami taste of food and drink The present invention also provides a composition for enhancing salty taste and / or umami taste of food and drink (hereinafter also referred to as “composition of the present invention”).
The composition of the present invention comprises at least one chitosan analog selected from chitosan, glucosamine, or a salt thereof (hereinafter also referred to as “first component”), or chitin oligosaccharide, chitosan oligosaccharide, N-acetylglucosamine. A compound or a salt thereof (hereinafter also referred to as “second component”) is contained as an essential component. As the said 1st component or 2nd component, the thing similar to what was illustrated in the food-drinks by which the salty taste and / or umami | taste of this invention mentioned above were reinforced is mentioned.

In the composition of the present invention, the amount of the first component or the second component contained is within the specific range described above with respect to the whole food and drink with enhanced salty taste and / or umami taste by adding the composition of the present invention. It is important that it is for adding to food and drink.
The food / beverage products to which the composition of the present invention is added are given a different flavor when the amount of the first component contained is within a specific range with respect to the whole food / beverage products with enhanced salty taste and / or umami taste. Without any problem, the salty taste and / or umami taste is sufficiently enhanced. The specific range specifically refers to the addition of the salt and / or umami-enhanced food / beverage product having the salty and / or umami-enhanced content of the present invention described above. The range is the same as the amount of one component.
Moreover, the amount of the 2nd component to contain is a specific range with respect to the whole food / beverage products with enhanced salty taste and / or umami taste, so that the food / beverage products to which the composition of the present invention is added have a salty taste and / or Or it becomes the preferable quality in which the umami taste was fully enhanced. The specific range specifically refers to the addition of the salt and / or umami-enhanced food / beverage product having the salty and / or umami-enhanced content of the present invention described above. The range is the same as the amount of the two components.

The composition of the present invention may contain components other than the first component and the second component as long as the object of the present invention is not impaired. Examples of the other components include excipients, seasonings, colorants, fragrances, pH adjusters, stabilizers, preservatives, binders, disintegrants, lubricants, preservatives, anti-caking agents, An antioxidant, a brightener, etc. are mentioned.

The form of the composition of the present invention is not particularly limited, and examples thereof include solid (including powder, granule and the like), liquid (including slurry and the like), gel, and paste.

The method for producing the composition of the present invention is not particularly limited, and examples thereof include a method in which other components are added to the first component or the second component as desired and mixed using a mixer or the like.

The food and drink to which the composition of the present invention can be added is not particularly limited as long as it has a salty taste and / or umami, and is exemplified with respect to the food and drink with the enhanced salty taste and / or umami of the present invention described above. The same thing is mentioned.
Moreover, the time to add to the food / beverage products to which the composition of the present invention is added is not particularly limited, and can be added as exemplified above for the food / beverage products with enhanced salty taste and / or umami taste of the present invention.

The composition of the present invention can be accompanied by instructions describing the appropriate amount added to food and drink. Further, for example, a simple measuring container may be attached or a certain amount may be subdivided in advance so that the appropriate addition amount can be easily measured.

3. Method for enhancing salty taste and / or umami taste of food and drink The present invention also provides a method for enhancing salty taste and / or umami taste of food and drink (hereinafter also referred to as “the salty taste and / or umami taste enhancing method of the present invention”).
The method for enhancing salty taste and / or umami taste of the present invention comprises, as food and drink, chitosan, glucosamine, or a salt thereof (hereinafter also referred to as “first component”), chitin oligosaccharide, chitosan oligosaccharide, or N-acetylglucosamine. Adding at least one selected chitosan-related compound or a salt thereof (hereinafter also referred to as “second component”). As said 1st component or 2nd component, the thing similar to what was illustrated regarding the food-drinks by which the salty taste and / or umami | taste of this invention which were mentioned above was reinforced is mentioned.

The salty taste and / or umami enhancing method of the present invention is such that the amount of the first component or the second component added to the food or drink is enhanced by the salty taste and / or umami enhancing method of the present invention. It is important to have a specific range for the entire product.
The amount of the first component to be added is specifically the total amount of the salty and / or umami-enhanced foods and beverages described above for the salty and / or umami-enhanced foods and beverages of the present invention. The range is the same as the amount of the first component added.
In addition, the amount of the second component to be added is specifically the whole food and drink with enhanced salty taste and / or umami described above for the food and drink with enhanced salty taste and / or umami of the present invention. The same range as the amount of the second component to be added.

The food and drink to which the salty taste and / or umami enhancing method of the present invention can be applied is not particularly limited as long as it has a salty taste and / or umami, and the food and drink with enhanced salty taste and / or umami of the present invention described above. The thing similar to what was illustrated about is mentioned.
In addition, the timing at which the first component or the second component is added to the food or drink is not particularly limited, and can be added as exemplified above for the food and drink with enhanced salty taste and / or umami of the present invention.

The present invention will be described more specifically in the following examples, but the present invention is not limited to these examples.

The chitosan and glucosamine used in the following examples are shown below.
Chitosan: manufactured by Yaizu Suisan Kogyo Co., Ltd., trade name “Chitosan LL-40”, degree of polymerization = 625 (average value)
Chitosan having a high degree of polymerization: manufactured by Koyo Chemical Co., Ltd., trade name “Koyo Chitosan FH-80”, degree of polymerization = 6250-25000 (standard value), 13500 (average value)
Glucosamine: Yaizu Suisan Kogyo Co., Ltd., trade name “Natural Glucosamine”

In addition, chitin oligosaccharide, chitosan oligosaccharide and N-acetylglucosamine used in the following examples are shown below.
Chitin oligosaccharide: manufactured by Koyo Chemical Co., Ltd., trade name “Oligo-N-acetylglucosamine”, degree of polymerization = 2-8
Chitosan oligosaccharide: Koyo Chemical Co., Ltd., trade name “Kyoyo Oligo-N-Glucosamine”, Degree of polymerization = 2-8
N-acetylglucosamine: manufactured by Koyo Chemical Co., Ltd., trade name “Koyo N-acetylglucosamine”

(Example 1: Evaluation of salty taste enhancement effect by chitosan)
[Preparation of Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-4]
A 0.88 wt% sodium chloride aqueous solution was used as a positive control, and a 0.8 wt% sodium chloride aqueous solution was used as a negative control. Chitosan was added to a 0.8 wt% sodium chloride aqueous solution (negative control) to prepare aqueous solutions of Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-4, respectively. The amount of chitosan added was such that the concentration shown in Table 1 was obtained with respect to the entire aqueous solutions of the prepared examples and comparative examples. In addition, in order to dissolve chitosan, 5 times the amount of malic acid of chitosan was also added together with chitosan.

[sensory evaluation]
The sensory evaluation was performed by two specialist panels based on the scoring method for the salty strength, the different flavor strength and the overall usefulness of each of the Examples and Comparative Examples obtained.
Here, the “scoring method” refers to the method described in “Measurement of deliciousness—actuality of food sensory test” (Hideko Furukawa, Kobo, 1994) p29-49.
“Strength of saltiness” is 10 points with saltiness enhanced to 0.88% by weight sodium chloride aqueous solution (positive control), and the salty taste is completely different from 0.8% by weight sodium chloride aqueous solution (negative control) What was not done was evaluated as 0 points.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Table 1.

As is apparent from the results shown in Table 1, when the amount of chitosan added is 0.01 to 5 ppm by weight with respect to the total amount of the prepared aqueous solution, the salty taste is enhanced without any unusual flavor being imparted. It was done. Further, when the amount of chitosan added was 0.5 to 5 ppm by weight with respect to the whole prepared aqueous solution, there was a very useful effect.

(Example 2: Evaluation of umami enhancement effect by chitosan)
[Preparation of Examples 2-1 to 2-6 and Comparative Examples 2-1 to 2-4]
A 0.24 wt% sodium glutamate aqueous solution was used as a positive control, and a 0.2 wt% sodium glutamate aqueous solution was used as a negative control. Chitosan was added to a 0.2 wt% sodium glutamate aqueous solution (negative control) to prepare aqueous solutions of Examples 2-1 to 2-6 and Comparative Examples 2-1 to 2-4, respectively. The amount of chitosan added was such that the concentration shown in Table 2 was obtained with respect to the entire aqueous solutions of the prepared examples and comparative examples. In addition, in order to dissolve chitosan, 5 times the amount of malic acid of chitosan was also added together with chitosan.

[sensory evaluation]
The sensory evaluation was performed by two specialized panels based on the scoring method for the strength of umami, the strength of different flavors, and the overall usefulness of each Example and Comparative Example obtained.
“Umami strength” is 10 points with umami enhanced by 0.24 wt% sodium glutamate aqueous solution (positive control), and umami completely changed from 0.2 wt% sodium glutamate aqueous solution (negative control) What was not done was evaluated as 0 points.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Table 2.

As is apparent from the results shown in Table 2, when the amount of chitosan added is 0.01 to 5 ppm by weight based on the total amount of the prepared aqueous solution, the umami taste is enhanced without any unusual flavor being imparted. It was done. Further, when the amount of chitosan added was 0.5 to 5 ppm by weight with respect to the whole prepared aqueous solution, there was a very useful effect.

(Example 3: Evaluation of salty taste enhancement effect by chitosan having a high degree of polymerization)
[Preparation of Examples 3-1 and 3-2]
A 0.88 wt% sodium chloride aqueous solution was used as a positive control, and a 0.8 wt% sodium chloride aqueous solution was used as a negative control. Chitosan having a high degree of polymerization was added to 0.8 wt% sodium chloride aqueous solution (negative control) to prepare aqueous solutions of Examples 3-1 and 3-2, respectively. The amount of chitosan having a high degree of polymerization was set to an amount that gives the concentration shown in Table 3 with respect to the entire aqueous solutions of the prepared examples. In addition, in order to dissolve chitosan with a high degree of polymerization, malic acid in an amount 5 times that of chitosan with a high degree of polymerization was also added together with chitosan with a high degree of polymerization.

[sensory evaluation]
The sensory evaluation was performed by two specialist panels based on the scoring method for the salty strength, the strength of different flavors, and the overall usefulness of each Example obtained.
“Strength of saltiness” is 10 points with saltiness enhanced to 0.88% by weight sodium chloride aqueous solution (positive control), and the salty taste is completely different from 0.8% by weight sodium chloride aqueous solution (negative control) What was not done was evaluated as 0 points.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Table 3.

As is apparent from the results shown in Table 3, when the amount of chitosan having a high degree of polymerization added is 0.01 to 1 ppm by weight with respect to the total amount of the prepared aqueous solution, no different flavor is imparted. The salty taste was enhanced. Further, when the amount of chitosan having a high degree of polymerization added was 1 ppm by weight with respect to the whole prepared aqueous solution, there was a very useful effect. From this result, it was found that the salty taste enhancing effect of the present invention is exhibited regardless of the degree of polymerization.

(Example 4: Evaluation of umami enhancement effect by chitosan having a high degree of polymerization)
[Preparation of Examples 4-1 and 4-2]
A 0.24 wt% sodium glutamate aqueous solution was used as a positive control, and a 0.2 wt% sodium glutamate aqueous solution was used as a negative control. Chitosan having a high degree of polymerization was added to a 0.2 wt% sodium glutamate aqueous solution (negative control) to prepare aqueous solutions of Examples 4-1 and 4-2, respectively. The amount of chitosan having a high degree of polymerization was set to an amount that gives the concentration shown in Table 4 with respect to the entire aqueous solutions of the prepared examples. In addition, in order to dissolve chitosan with a high degree of polymerization, malic acid in an amount 5 times that of chitosan with a high degree of polymerization was also added together with chitosan with a high degree of polymerization.

[sensory evaluation]
The sensory evaluation was performed by two specialist panels based on the scoring method for the strength of umami, the strength of different flavors, and the overall usefulness of each Example obtained.
“Umami strength” is 10 points with umami enhanced by 0.24 wt% sodium glutamate aqueous solution (positive control), and umami completely changed from 0.2 wt% sodium glutamate aqueous solution (negative control) What was not done was evaluated as 0 points.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Table 4.

As is apparent from the results shown in Table 4, when the amount of chitosan having a high degree of polymerization added is 0.01 to 1 ppm by weight with respect to the whole prepared aqueous solution, no unusual flavor is imparted. The umami was enhanced. Further, when the amount of chitosan having a high degree of polymerization added was 1 ppm by weight with respect to the whole prepared aqueous solution, there was a very useful effect. From this result, it was found that the umami enhancing effect of the present invention is exhibited regardless of the degree of polymerization.

(Example 5: Evaluation of salty taste enhancing effect by glucosamine)
[Preparation of Examples 5-1 to 5-6 and Comparative Examples 5-1 to 5-4]
A 0.88 wt% sodium chloride aqueous solution was used as a positive control, and a 0.8 wt% sodium chloride aqueous solution was used as a negative control. Glucosamine was added to 0.8 wt% sodium chloride aqueous solution (negative control) to prepare aqueous solutions of Examples 5-1 to 5-6 and Comparative examples 5-1 to 5-4, respectively. The amount of the added glucosamine was set to an amount having a concentration shown in Table 5 with respect to each of the prepared aqueous solutions of Examples and Comparative Examples.

[sensory evaluation]
The sensory evaluation was performed by two specialist panels based on the scoring method for the salty strength, the different flavor strength and the overall usefulness of each of the Examples and Comparative Examples obtained.
“Strength of saltiness” is 10 points with saltiness enhanced to 0.88% by weight sodium chloride aqueous solution (positive control), and the salty taste is completely different from 0.8% by weight sodium chloride aqueous solution (negative control) What was not done was evaluated as 0 points.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Table 5.

As is apparent from the results shown in Table 5, when the amount of glucosamine added is 0.01 to 5 ppm by weight with respect to the total amount of the prepared aqueous solution, the salty taste is enhanced without any unusual flavor. It was done. Further, when the amount of glucosamine added was 0.5 to 5 ppm by weight with respect to the whole prepared aqueous solution, there was a very useful effect.

(Example 6: Evaluation of umami enhancing effect by glucosamine)
[Preparation of Examples 6-1 to 6-6 and Comparative Examples 6-1 to 6-4]
A 0.24 wt% sodium glutamate aqueous solution was used as a positive control, and a 0.2 wt% sodium glutamate aqueous solution was used as a negative control. Glucosamine was added to a 0.2 wt% aqueous sodium glutamate solution (negative control) to prepare aqueous solutions of Examples 6-1 to 6-6 and Comparative Examples 6-1 to 6-4, respectively. The amount of glucosamine added was set to an amount that gives the concentration shown in Table 6 with respect to the entire aqueous solutions of the prepared Examples and Comparative Examples.

[sensory evaluation]
The sensory evaluation was performed by two specialized panels based on the scoring method for the strength of umami, the strength of different flavors, and the overall usefulness of each Example and Comparative Example obtained.
“Umami strength” is 10 points with umami enhanced by 0.24 wt% sodium glutamate aqueous solution (positive control), and umami completely changed from 0.2 wt% sodium glutamate aqueous solution (negative control) What was not done was evaluated as 0 points.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Table 6.

As is apparent from the results shown in Table 6, when the amount of added glucosamine is 0.01 to 5 ppm by weight with respect to the total amount of the prepared aqueous solution, umami is enhanced without any unusual flavor being imparted. It was done. Further, when the amount of glucosamine added was 1 to 5 ppm by weight with respect to the whole prepared aqueous solution, there was a very useful effect.

From the results of Tables 1 to 6, it was confirmed that chitosan and glucosamine have an effect of enhancing salty taste and / or umami taste without causing any unusual flavor, and in particular, the amount of chitosan or glucosamine added is different from the salty taste and / or savory taste. Or, when it is in the range of 0.01 to 5 ppm by weight with respect to the whole food and drink with enhanced umami, it exhibits the effect of sufficiently enhancing salty taste and / or umami without imparting a different flavor at all. Was confirmed.
Moreover, it was confirmed that chitosan having a high degree of polymerization exhibits the effect of sufficiently enhancing the salty taste and / or umami taste without imparting a different flavor.

(Example 7: Evaluation of the effect of chitosan on food and drink)
[Preparation of negative control and positive control]
A commercially available noodle soup (manufactured by Yamaki Co., Ltd.) and kelp ponzu (manufactured by Mitsukan Co., Ltd.) diluted 8-fold were used as negative controls.
A positive control was prepared by adding 0.1 g of sodium chloride to 100 ml of each prepared negative control.

[Preparation of Examples 7-1 and 7-2]
Chitosan was added to the prepared negative control to prepare food and drink products of Examples 7-1 and 7-2. The amount of chitosan added was 1 ppm by weight with respect to the whole food and drink of the prepared examples. In addition, in order to dissolve chitosan, 5 times the amount of malic acid of chitosan was also added together with chitosan.

[sensory evaluation]
In each of the examples, the salty strength, umami strength, taste preference, strength of different flavors, and overall usefulness were sensory based on a rating method by three specialist panels. Evaluation was performed.
“Saltiness” was evaluated as 10 points when the saltiness was enhanced equivalently to the positive control, and 0 points when the saltiness did not change at all from the negative control.
“Umami strength” was evaluated as 10 points when the umami was very strong, and 0 points when the umami did not change at all from the negative control.
The “preference for taste” was evaluated as 10 points that were improved as much as the positive control, and 0 points that did not change at all from the negative control.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Table 7.

As is apparent from the results in Table 7, the addition of chitosan improved the salty strength and taste preference in both noodle soup (diluted 8 times) and kelp ponzu. In addition, the strength of umami was improved. Therefore, it was confirmed that the salty taste enhancing effect and umami enhancing effect of chitosan are also exerted on actual food and drink.

(Example 8: Evaluation of the effect of glucosamine on food and drink)
[Preparation of negative control and positive control]
Hot water was added to commercially available Chinese soup (manufactured by Ajinomoto Co., Inc.), corn soup (manufactured by Ajinomoto Co., Inc.), and consomme soup (manufactured by Ajinomoto Co., Inc.) to a dilution of 1.25 times. A product prepared by pouring hot water with 200 ml / meal) and then filtering the ingredients with a net was used as a negative control.
Sodium chloride is added to each of the prepared negative controls, and the concentration of each sodium chloride is the same as that prepared according to the normal preparation method (160 ml / 160 ml / day for products normally prepared by pouring hot water with food). The concentration was adjusted to that obtained by pouring hot water with food, and used as a positive control.

[Preparation of Examples 8-1 to 8-3]
Glucosamine was added to the prepared negative control to prepare soups of Examples 8-1 to 8-3. The amount of glucosamine added was 1 ppm by weight with respect to the whole soup of the prepared example.

[sensory evaluation]
The sensory evaluation was performed by three specialist panels on the salty strength, umami strength, preference as a soup, strength of different flavors, and overall usefulness of each Example obtained.
“Saltiness” was evaluated as 10 points when the saltiness was enhanced equivalently to the positive control, and 0 points when the saltiness did not change at all from the negative control.
“Umami strength” was evaluated as 10 points when the umami was very strong, and 0 points when the umami did not change at all from the negative control.
The “preference for soup” was evaluated as 10 points that were improved as much as the positive control, and 0 points that did not change at all from the negative control.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Table 8.

As is apparent from the results in Table 8, the addition of glucosamine improved the salty strength during salt reduction and the preference for soup in all Chinese soups, corn soups, and consomme soups. In addition, the strength of umami was improved. Therefore, it was confirmed that the salty taste enhancing effect and umami enhancing effect of glucosamine are also exerted on actual food and drink.

(Example 9: Evaluation of salty taste enhancing effect by chitin oligosaccharide)
[Preparation of Examples 9-1 to 9-12 and Comparative Examples 9-1 and 9-2]
A 0.88 wt% sodium chloride aqueous solution was used as a positive control, and a 0.8 wt% sodium chloride aqueous solution was used as a negative control. Chitin oligosaccharides were added to a 0.8 wt% sodium chloride aqueous solution (negative control) to prepare aqueous solutions of Examples 9-1 to 9-12 and Comparative Examples 9-1 and 9-2, respectively. The amount of the chitin oligosaccharide added was such that the concentration shown in Tables 9-1 and 9-2 was obtained with respect to the entire aqueous solutions prepared in Examples and Comparative Examples.

[sensory evaluation]
The sensory evaluation was performed by two specialist panels based on the scoring method for the salty strength, the different flavor strength and the overall usefulness of each of the Examples and Comparative Examples obtained.
“Strength of saltiness” is 10 points with saltiness enhanced to 0.88% by weight sodium chloride aqueous solution (positive control), and the salty taste is completely different from 0.8% by weight sodium chloride aqueous solution (negative control) What was not done was evaluated as 0 points.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Tables 9-1 and 9-2.

As is apparent from the results shown in Tables 9-1 and 9-2, when the amount of chitin oligosaccharide added is 0.01 to 2000 ppm by weight with respect to the total amount of the prepared aqueous solution, the salty taste is enhanced. When the amount of chitin oligosaccharide added was 0.01 to 10 ppm by weight with respect to the whole prepared aqueous solution, the salty taste was enhanced without imparting a different flavor. Further, when the amount of chitin oligosaccharide added was 0.5 to 10 ppm by weight with respect to the whole prepared aqueous solution, there was a very useful effect.

(Example 10: Evaluation of umami enhancing effect by chitin oligosaccharide)
[Preparation of Examples 10-1 to 10-12 and Comparative Examples 10-1 and 10-2]
A 0.24 wt% sodium glutamate aqueous solution was used as a positive control, and a 0.2 wt% sodium glutamate aqueous solution was used as a negative control. Chitin oligosaccharides were added to a 0.2 wt% sodium glutamate aqueous solution (negative control) to prepare aqueous solutions of Examples 10-1 to 10-12 and Comparative Examples 10-1 and 10-2, respectively. The amount of chitin oligosaccharide added was such that the concentrations shown in Tables 10-1 and 10-2 were obtained with respect to the whole aqueous solutions of the prepared examples and comparative examples.

[sensory evaluation]
The sensory evaluation was performed by two specialized panels based on the scoring method for the strength of umami, the strength of different flavors, and the overall usefulness of each Example and Comparative Example obtained.
“Umami strength” is 10 points with umami enhanced by 0.24 wt% sodium glutamate aqueous solution (positive control), and umami completely changed from 0.2 wt% sodium glutamate aqueous solution (negative control) What was not done was evaluated as 0 points.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Tables 10-1 and 10-2.

As is apparent from the results shown in Tables 10-1 and 10-2, when the amount of chitin oligosaccharide added is 0.01 to 2000 ppm by weight with respect to the total amount of the prepared aqueous solution, umami is enhanced. When the amount of chitin oligosaccharide added was 0.01 to 10 ppm by weight with respect to the entire prepared aqueous solution, the umami taste was enhanced without imparting a different flavor. Further, when the amount of chitin oligosaccharide added was 1 to 10 ppm by weight with respect to the whole prepared aqueous solution, there was a very useful effect.

(Example 11: Evaluation of salty taste enhancing effect by chitosan oligosaccharide)
[Preparation of Examples 11-1 to 11-12 and Comparative Examples 11-1 and 11-2]
A 0.88 wt% sodium chloride aqueous solution was used as a positive control, and a 0.8 wt% sodium chloride aqueous solution was used as a negative control. Chitosan oligosaccharide was added to 0.8 wt% sodium chloride aqueous solution (negative control) to prepare aqueous solutions of Examples 11-1 to 11-12 and Comparative Examples 11-1 and 11-2, respectively. The amount of chitosan oligosaccharide added was such that the concentration shown in Tables 11-1 and 11-2 was obtained for each of the prepared aqueous solutions of Examples and Comparative Examples.

[sensory evaluation]
The sensory evaluation was performed by two specialist panels based on the scoring method for the salty strength, the different flavor strength and the overall usefulness of each of the Examples and Comparative Examples obtained.
“Strength of saltiness” is 10 points with saltiness enhanced to 0.88% by weight sodium chloride aqueous solution (positive control), and the salty taste is completely different from 0.8% by weight sodium chloride aqueous solution (negative control) What was not done was evaluated as 0 points.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Tables 11-1 and 11-2.

As is apparent from the results shown in Tables 11-1 and 11-2, when the amount of chitosan oligosaccharide added is 0.01 to 2000 ppm by weight with respect to the total amount of the prepared aqueous solution, the salty taste is enhanced. When the amount of chitosan oligosaccharide added was 0.01 to 10 ppm by weight with respect to the whole prepared aqueous solution, the salty taste was enhanced without imparting a different flavor. Further, when the amount of chitosan oligosaccharide added was 0.1 to 10 ppm by weight with respect to the whole prepared aqueous solution, there was a very useful effect.

(Example 12: Evaluation of umami enhancing effect by chitosan oligosaccharide)
[Preparation of Examples 12-1 to 12-12 and Comparative Examples 12-1 and 12-2]
A 0.24 wt% sodium glutamate aqueous solution was used as a positive control, and a 0.2 wt% sodium glutamate aqueous solution was used as a negative control. Chitosan oligosaccharides were added to 0.2 wt% sodium glutamate aqueous solution (negative control) to prepare aqueous solutions of Examples 12-1 to 12-12 and Comparative Examples 12-1 and 12-2, respectively. The amount of chitosan oligosaccharide added was such that the concentration shown in Tables 12-1 and 12-2 was obtained for each of the prepared aqueous solutions of Examples and Comparative Examples.

[sensory evaluation]
The sensory evaluation was performed by two specialized panels based on the scoring method for the strength of umami, the strength of different flavors, and the overall usefulness of each Example and Comparative Example obtained.
“Umami strength” is 10 points with umami enhanced by 0.24 wt% sodium glutamate aqueous solution (positive control), and umami completely changed from 0.2 wt% sodium glutamate aqueous solution (negative control) What was not done was evaluated as 0 points.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Tables 12-1 and 12-2.

As is apparent from the results shown in Tables 12-1 and 12-2, when the amount of chitosan oligosaccharide added is 0.01 to 2000 ppm by weight with respect to the total amount of the prepared aqueous solution, umami taste is enhanced. When the amount of chitosan oligosaccharide added was 0.01 to 50 ppm by weight with respect to the whole prepared aqueous solution, the umami taste was enhanced without imparting a different flavor. Further, when the amount of chitosan oligosaccharide added was 1 to 100 ppm by weight with respect to the whole prepared aqueous solution, there was a very useful effect.

(Example 13: Evaluation of salty taste enhancing effect by N-acetylglucosamine)
[Preparation of Examples 13-1 to 13-12 and Comparative Examples 13-1 and 13-2]
A 0.88 wt% sodium chloride aqueous solution was used as a positive control, and a 0.8 wt% sodium chloride aqueous solution was used as a negative control. N-acetylglucosamine was added to a 0.8 wt% sodium chloride aqueous solution (negative control) to prepare aqueous solutions of Examples 13-1 to 13-12 and Comparative Examples 13-1 and 13-2, respectively. The amount of N-acetylglucosamine added was such that the concentration shown in Tables 13-1 and 13-2 was obtained for each of the prepared aqueous solutions of Examples and Comparative Examples.

[sensory evaluation]
The sensory evaluation was performed by two specialist panels based on the scoring method with respect to the salty strength, the strength of different flavors, and the overall usefulness of each Example and Comparative Example obtained.
“Strength of salty taste” is 10 points where the salty taste is enhanced by 0.88% by weight sodium chloride aqueous solution (positive control), and the salty taste is completely different from 0.8% by weight sodium chloride aqueous solution (negative control) What was not done was evaluated as 0 points.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but that feels different flavors outside the allowable range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Tables 13-1 and 13-2.

As is apparent from the results shown in Tables 13-1 and 13-2, when the amount of N-acetylglucosamine added is 0.01 to 2000 ppm by weight with respect to the total amount of the prepared aqueous solution, the saltiness is enhanced, In particular, when the amount of N-acetylglucosamine added was 0.01 to 50 ppm by weight with respect to the whole prepared aqueous solution, the salty taste was enhanced without imparting a different flavor. Further, when the amount of N-acetylglucosamine added was 0.5 to 10 ppm by weight with respect to the whole prepared aqueous solution, there was a very useful effect.

(Example 14: Evaluation of umami enhancing effect by N-acetylglucosamine)
[Preparation of Examples 14-1 to 14-12 and Comparative Examples 14-1 and 14-2]
A 0.24 wt% sodium glutamate aqueous solution was used as a positive control, and a 0.2 wt% sodium glutamate aqueous solution was used as a negative control. N-acetylglucosamine was added to a 0.2 wt% sodium glutamate aqueous solution (negative control) to prepare aqueous solutions of Examples 14-1 to 14-12 and Comparative Examples 14-1 and 14-2, respectively. The amount of N-acetylglucosamine added was such that the concentrations shown in Tables 14-1 and 14-2 were obtained for each of the prepared aqueous solutions of Examples and Comparative Examples.

[sensory evaluation]
The sensory evaluation was performed by two specialized panels based on the scoring method for the strength of umami, the strength of different flavors, and the overall usefulness of each Example and Comparative Example obtained.
“Umami strength” is 10 points with umami enhanced by 0.24 wt% sodium glutamate aqueous solution (positive control), and umami completely changed from 0.2 wt% sodium glutamate aqueous solution (negative control) What was not done was evaluated as 0 points.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Tables 14-1 and 14-2.

As is apparent from the results shown in Tables 14-1 and 14-2, when the amount of N-acetylglucosamine added is 0.01 to 2000 ppm by weight with respect to the total amount of the prepared aqueous solution, umami is enhanced, In particular, when the amount of N-acetylglucosamine added was 0.01 to 50 ppm by weight with respect to the total amount of the prepared aqueous solution, the umami taste was enhanced without imparting a different flavor. Further, when the amount of N-acetylglucosamine added was 1 to 10 ppm by weight with respect to the whole prepared aqueous solution, there was a very useful effect.

From the results shown in Tables 9-1 to 14-2, at least one chitosan-related compound selected from chitin oligosaccharide, chitosan oligosaccharide, N-acetylglucosamine or a salt thereof has an effect of enhancing salty taste and / or umami taste. It was confirmed to have. Further, when the amount of the chitosan-related compound or salt thereof added is in the range of 0.01 to 2000 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami, the salty taste and / or umami is enhanced. It was confirmed that the effect of

(Example 15: Evaluation of effect of chitosan oligosaccharide on liquid food)
[Preparation of negative control and positive control]
Commercial egg soup (Ajinomoto Co.), Chinese soup (Ajinomoto Co.), spinach soup (Ajinomoto Co.), Mozuku soup (Ajinomoto Co.), corn soup (Ajinomoto Co.), Potage soup (Ajinomoto Co.), Hot water was added to Consomme Soup (Ajinomoto Co., Inc.), Chicken Consomme Soup (Ajinomoto Co., Inc.), and Maru Chicken Gara Soup (Ajinomoto Co., Inc.) so that it would be diluted 1.25 times (usually 160ml / pour hot water with food) After adding hot water at 200 ml / meal to the product prepared in step 1), the ingredients filtered through a net were used as negative controls.
Sodium chloride is added to each of the prepared negative controls, and the concentration of each sodium chloride is the same as that prepared according to the normal preparation method (160 ml / 160 ml / day for products normally prepared by pouring hot water with food). The concentration was adjusted to that obtained by pouring hot water with food, and used as a positive control.

[Preparation of Examples 15-1 to 15-9]
Chitosan oligosaccharide was added to the prepared negative control to prepare soups of Examples 15-1 to 15-9. The amount of chitosan oligosaccharide added was 1 wt ppm with respect to the whole soup of the prepared example.

[sensory evaluation]
The sensory evaluation was performed by three specialist panels on the salty strength, umami strength, preference as a soup, strength of different flavors, and overall usefulness of each Example obtained.
“Saltiness” was evaluated as 10 points when the saltiness was enhanced equivalently to the positive control, and 0 points when the saltiness did not change at all from the negative control.
“Umami strength” was evaluated as 10 points when the umami was very strong, and 0 points when the umami did not change at all from the negative control.
The “preference for soup” was evaluated as 10 points that were improved as much as the positive control, and 0 points that did not change at all from the negative control.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Tables 15-1 to 15-3.

As is clear from the results in Tables 15-1 to 15-3, egg soup, Chinese soup, spinach soup, mozuku soup, corn soup, potage soup, consommé soup, chicken consommé soup, and whole chicken by adding chitosan oligosaccharide The strength of saltiness when reducing salt in all of the soups and the preference for soups improved. In addition, the strength of umami was improved. Therefore, it was confirmed that the salty taste enhancing effect and the umami enhancing effect of chitosan oligosaccharide are also exerted on an actual liquid food.

(Example 16: Evaluation of effect of chitin oligosaccharide on liquid food)
[Preparation of negative control and positive control]
Hot water was added to commercially available Chinese soup (manufactured by Ajinomoto Co., Inc.) and corn soup (manufactured by Ajinomoto Co., Inc.) to a dilution of 1.25 times (normally 160 ml / 200 ml / for products prepared by pouring hot water with food) After pouring hot water with food), the ingredients filtered through a net were used as negative controls.
Sodium chloride is added to each of the prepared negative controls, and the concentration of each sodium chloride is the same as that prepared according to the normal preparation method (160 ml / 160 ml / day for products normally prepared by pouring hot water with food). The concentration was adjusted to that obtained by pouring hot water with food, and used as a positive control.

[Preparation of Examples 16-1 to 16-4]
Chitin oligosaccharide or N-acetylglucosamine was added to the prepared negative control to prepare soups of Examples 16-1 to 16-4. The amount of chitin oligosaccharide and N-acetylglucosamine added was 1 ppm by weight with respect to the whole soup of the prepared example.

[sensory evaluation]
The sensory evaluation was performed by three specialist panels on the salty strength, umami strength, preference as a soup, strength of different flavors, and overall usefulness of each Example obtained.
“Saltiness” was evaluated as 10 points when the saltiness was enhanced equivalently to the positive control, and 0 points when the saltiness did not change at all from the negative control.
“Umami strength” was evaluated as 10 points when the umami was very strong, and 0 points when the umami did not change at all from the negative control.
The “preference for soup” was evaluated as 10 points that were improved as much as the positive control, and 0 points that did not change at all from the negative control.
“Strength of different flavor” is rated as 10 points for those that feel strongly different flavors, 5 points for those that are not strong, but 5 points for those that feel outside the permissible range, and 0 points for those that do not have a different flavor at all did.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Table 16.

As is clear from the results in Table 16, the addition of chitin oligosaccharide or N-acetylglucosamine improved the strength of saltiness during salt reduction and the preference for soup in Chinese soup and corn soup. In addition, the strength of umami was improved. Therefore, it was confirmed that the salty taste enhancing effect and umami enhancing effect of chitin oligosaccharide and N-acetylglucosamine are also exerted on the actual liquid food.

(Example 17: Evaluation of effect of chitosan oligosaccharide on solid food)
[Preparation of negative control and positive control]
A commercially available potato chip (manufactured by Yamazaki Nabisco Co., Ltd.) coated with a chip dust powder having the composition shown in Table 17 was used as a negative control. 1 g of the chips dust powder was applied to 9 g of potato chips.
Moreover, what added 1 g of sodium chloride with respect to 10 g of prepared negative control potato chips was made into positive control.
The sodium chloride concentration of the negative control potato chips is 0.6% by weight, and the sodium chloride concentration of the positive control potato chips is 1.6% by weight. Therefore, the negative control potato chips are 62.5% salt-reduced product of the positive control potato chips.

[Preparation of Examples 17-1 to 17-4]
Chitosan oligosaccharide was added to the prepared negative control potato chips to prepare the potato chips of Examples 17-1 to 17-4. The amount of chitosan oligosaccharide added was such that the concentration is as shown in Table 18 with respect to the whole prepared potato chips of Example. Chitosan oligosaccharide was added by trituration with dextrin.

[sensory evaluation]
The sensory evaluation was performed by three specialized panels on the salty strength, umami strength, overall taste strength, taste preference, and overall usefulness of each of the Examples obtained.
“Saltiness” was evaluated as 10 points when the saltiness was enhanced equivalently to the positive control, and 0 points when the saltiness did not change at all from the negative control.
“Umami strength” was evaluated as 10 points when the umami was very strong, and 0 points when the umami did not change at all from the negative control.
“Overall taste intensity” was evaluated as 10 points that were improved as much as the positive control, and 0 points that did not change at all from the negative control.
The “preference for taste” was evaluated with 10 points that were improved to the same level as the positive control, and 0 points that did not change at all from the negative control.
“Comprehensive usability” was evaluated as “A” for a very useful effect, “A” for a useful effect, and “No” for an ineffective effect.
The results are shown in Table 18.

As is clear from the results in Table 18, the addition of chitosan oligosaccharide improved the salty strength, overall taste strength, and taste preference of potato chips. In addition, the strength of umami was improved. Therefore, it was confirmed that the salty taste enhancing effect and umami enhancing effect of chitosan oligosaccharide are also exerted on solid foods.

ADVANTAGE OF THE INVENTION According to this invention, the food / beverage products and its manufacturing method by which the salty taste and / or umami | taste which are not provided with different flavor were fully strengthened can be provided.
According to the present invention, the salty and / or umami-enhancing composition for food and drink, which can sufficiently enhance the salty and / or umami taste of the food and drink without imparting a different flavor, and the food and drink A salty and / or umami enhancing method may be provided.
Moreover, according to this invention, the food-drinks with enhanced salty taste and / or umami taste, and its manufacturing method can be provided.
Moreover, according to the present invention, there is provided a salty and / or umami enhancing composition for enhancing the salty taste and / or umami of a food and drink, and a method for enhancing the salty and / or umami taste of a food and drink. obtain.

This application is based on Japanese Patent Application No. 2012-229272 (filing date: October 16, 2012) and Japanese Patent Application No. 2012-229273 (filing date: October 16, 2012) filed in Japan. Are all encompassed herein.

Claims

Chitosan, glucosamine, or a salt thereof (first component), or at least one chitosan-related compound selected from chitin oligosaccharide, chitosan oligosaccharide, N-acetylglucosamine or a salt thereof (second component)
A method for producing a food or drink with enhanced salty taste and / or umami,
When the first component is added, the amount of the first component added is 0.01 to 8 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste,
A method in which when the second component is added, the amount of the second component added is 0.01 to 2000 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste.
The method according to claim 1, wherein the chitosan is a compound represented by the formula (I).

(In the formula, n represents 51 to 25,000.)
The method according to claim 1, wherein the chitosan-related compound is represented by the formula (II).

(In the formula, R represents NH 2 or NHCOCH 3 , and n1 represents 1 to 50.)
The method according to any one of claims 1 to 3, wherein the salt of chitosan or glucosamine or the salt of a chitosan-related compound is a hydrochloride.
Chitosan, glucosamine, or a salt thereof (first component), or at least one chitosan-related compound selected from chitin oligosaccharide, chitosan oligosaccharide, N-acetylglucosamine or a salt thereof (second component)
A method for enhancing the salty and / or umami taste of food and drink,
When the first component is added, the amount of the first component added is 0.01 to 8 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste by the above method,
A method in which when the second component is added, the amount of the added second component is 0.01 to 2000 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste by the above method.
The method according to claim 5, wherein the chitosan is a compound represented by the formula (I).

(In the formula, n represents 51 to 25,000.)
The method according to claim 5, wherein the chitosan-related compound is represented by the formula (II).

(In the formula, R represents NH 2 or NHCOCH 3 , and n1 represents 1 to 50.)
The method according to any one of claims 5 to 7, wherein the salt of chitosan or glucosamine or the salt of a chitosan-related compound is a hydrochloride.
Chitosan, glucosamine, or a salt thereof (first component), or at least one chitosan-related compound selected from chitin oligosaccharide, chitosan oligosaccharide, N-acetylglucosamine or a salt thereof (second component)
Is a food and drink with enhanced salty taste and / or umami taste,
When the first component is added, the amount of the first component added is 0.01 to 8 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste,
When the second component is added, the amount of the second component added is 0.01 to 2000 ppm by weight with respect to the whole food and beverage with enhanced salty taste and / or umami.
The food / beverage products of Claim 9 whose chitosan is a compound represented by a formula (I).

(In the formula, n represents 51 to 25,000.)
The food or drink according to claim 9, wherein the chitosan-related compound is represented by the formula (II).

(In the formula, R represents NH 2 or NHCOCH 3 , and n1 represents 1 to 50.)
The food or drink according to any one of claims 9 to 11, wherein the salt of chitosan or glucosamine or the salt of a chitosan-related compound is a hydrochloride.
Chitosan, glucosamine, or a salt thereof (first component), or at least one chitosan-related compound selected from chitin oligosaccharide, chitosan oligosaccharide, N-acetylglucosamine or a salt thereof (second component)
A composition for enhancing the salty and / or umami taste of food and drink,
When the first component is contained, the amount of the first component is 0.01 to 8 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste by adding the above composition. So that it is for addition to food and drink,
When the second component is contained, the amount of the second component is 0.01 to 2000 ppm by weight with respect to the whole food and drink with enhanced salty taste and / or umami taste by adding the above composition. Thus, a composition for addition to food or drink.
The composition of Claim 13 whose chitosan is a compound represented by a formula (I).

(In the formula, n represents 51 to 25,000.)
The composition according to claim 13, wherein the chitosan-related compound is represented by the formula (II).

(In the formula, R represents NH 2 or NHCOCH 3 , and n1 represents 1 to 50.)
The composition according to any one of claims 13 to 15, wherein the salt of chitosan or glucosamine or the salt of a chitosan-related compound is a hydrochloride.