WO2014168015A1 - 飲食物の塩味増強方法および該方法により得られる飲食物並びに塩味増強剤 - Google Patents
飲食物の塩味増強方法および該方法により得られる飲食物並びに塩味増強剤 Download PDFInfo
- Publication number
- WO2014168015A1 WO2014168015A1 PCT/JP2014/058873 JP2014058873W WO2014168015A1 WO 2014168015 A1 WO2014168015 A1 WO 2014168015A1 JP 2014058873 W JP2014058873 W JP 2014058873W WO 2014168015 A1 WO2014168015 A1 WO 2014168015A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- sugar
- salty taste
- psicose
- food
- rare
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 90
- 235000019643 salty taste Nutrition 0.000 title claims abstract description 88
- 238000000034 method Methods 0.000 title claims abstract description 59
- 230000003014 reinforcing effect Effects 0.000 title abstract 3
- 239000012744 reinforcing agent Substances 0.000 title 1
- 235000000346 sugar Nutrition 0.000 claims abstract description 179
- 150000003839 salts Chemical class 0.000 claims abstract description 86
- BJHIKXHVCXFQLS-PUFIMZNGSA-N D-psicose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)C(=O)CO BJHIKXHVCXFQLS-PUFIMZNGSA-N 0.000 claims abstract description 57
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 230000001603 reducing effect Effects 0.000 claims abstract description 13
- 230000000873 masking effect Effects 0.000 claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims description 95
- 230000002708 enhancing effect Effects 0.000 claims description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 25
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 22
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 22
- 150000008163 sugars Chemical class 0.000 claims description 21
- 239000006188 syrup Substances 0.000 claims description 18
- 235000020357 syrup Nutrition 0.000 claims description 18
- 239000011780 sodium chloride Substances 0.000 claims description 15
- 229930091371 Fructose Natural products 0.000 claims description 13
- 239000005715 Fructose Substances 0.000 claims description 13
- 235000001727 glucose Nutrition 0.000 claims description 13
- 239000008103 glucose Substances 0.000 claims description 13
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 10
- 239000011734 sodium Substances 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 239000003623 enhancer Substances 0.000 claims description 5
- 235000011164 potassium chloride Nutrition 0.000 claims description 5
- 239000001103 potassium chloride Substances 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- 229940073490 sodium glutamate Drugs 0.000 claims description 3
- 229940074404 sodium succinate Drugs 0.000 claims description 3
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 239000011777 magnesium Substances 0.000 claims description 2
- 229910052749 magnesium Inorganic materials 0.000 claims 1
- 230000000052 comparative effect Effects 0.000 description 61
- 235000015067 sauces Nutrition 0.000 description 52
- 235000013339 cereals Nutrition 0.000 description 41
- 235000019645 odor Nutrition 0.000 description 33
- 238000011156 evaluation Methods 0.000 description 30
- 229920002472 Starch Polymers 0.000 description 27
- 235000019698 starch Nutrition 0.000 description 27
- 239000008107 starch Substances 0.000 description 26
- 238000012360 testing method Methods 0.000 description 25
- 239000007788 liquid Substances 0.000 description 24
- 235000019640 taste Nutrition 0.000 description 22
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 21
- 238000002156 mixing Methods 0.000 description 21
- 230000001953 sensory effect Effects 0.000 description 21
- 235000019600 saltiness Nutrition 0.000 description 19
- 235000011194 food seasoning agent Nutrition 0.000 description 17
- WQZGKKKJIJFFOK-IVMDWMLBSA-N D-allopyranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@H](O)[C@@H]1O WQZGKKKJIJFFOK-IVMDWMLBSA-N 0.000 description 15
- 241000287828 Gallus gallus Species 0.000 description 15
- 230000000694 effects Effects 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 10
- 150000002772 monosaccharides Chemical class 0.000 description 10
- RFSUNEUAIZKAJO-VRPWFDPXSA-N D-Fructose Natural products OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-VRPWFDPXSA-N 0.000 description 9
- 240000007594 Oryza sativa Species 0.000 description 9
- 235000007164 Oryza sativa Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 235000009566 rice Nutrition 0.000 description 9
- 235000014347 soups Nutrition 0.000 description 9
- 235000013351 cheese Nutrition 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 240000008042 Zea mays Species 0.000 description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- 235000005822 corn Nutrition 0.000 description 6
- 235000013606 potato chips Nutrition 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 208000007976 Ketosis Diseases 0.000 description 5
- 150000001323 aldoses Chemical class 0.000 description 5
- 238000012790 confirmation Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 150000002584 ketoses Chemical class 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 239000013074 reference sample Substances 0.000 description 5
- 238000007665 sagging Methods 0.000 description 5
- 235000019608 salt taste sensations Nutrition 0.000 description 5
- 230000002195 synergetic effect Effects 0.000 description 5
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 4
- 240000003768 Solanum lycopersicum Species 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 4
- 235000015071 dressings Nutrition 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical compound CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 description 4
- 235000013580 sausages Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- LKDRXBCSQODPBY-IANNHFEVSA-N D-sorbose Chemical compound OCC1(O)OC[C@@H](O)[C@H](O)[C@H]1O LKDRXBCSQODPBY-IANNHFEVSA-N 0.000 description 3
- LKDRXBCSQODPBY-OEXCPVAWSA-N D-tagatose Chemical compound OCC1(O)OC[C@@H](O)[C@H](O)[C@@H]1O LKDRXBCSQODPBY-OEXCPVAWSA-N 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- -1 bittern Chemical class 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 150000002402 hexoses Chemical class 0.000 description 3
- 244000144972 livestock Species 0.000 description 3
- 235000013324 preserved food Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 150000005846 sugar alcohols Chemical class 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- WQZGKKKJIJFFOK-SVZMEOIVSA-N (+)-Galactose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-SVZMEOIVSA-N 0.000 description 2
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 description 2
- WQZGKKKJIJFFOK-RSVSWTKNSA-N D-altro-hexose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O WQZGKKKJIJFFOK-RSVSWTKNSA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- PYMYPHUHKUWMLA-LMVFSUKVSA-N aldehydo-D-ribose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 235000011147 magnesium chloride Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N 3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical class OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- SRBFZHDQGSBBOR-SOOFDHNKSA-N D-ribopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@@H]1O SRBFZHDQGSBBOR-SOOFDHNKSA-N 0.000 description 1
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241001313700 Gadus chalcogrammus Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 108090000769 Isomerases Proteins 0.000 description 1
- 102000004195 Isomerases Human genes 0.000 description 1
- LKDRXBCSQODPBY-NSHGFSBMSA-N L-fructose Chemical compound OCC1(O)OC[C@H](O)[C@H](O)[C@H]1O LKDRXBCSQODPBY-NSHGFSBMSA-N 0.000 description 1
- BJHIKXHVCXFQLS-ZXEDONINSA-N L-psicose Chemical compound OC[C@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-ZXEDONINSA-N 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 108700040099 Xylose isomerases Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000005575 aldol reaction Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 150000001767 cationic compounds Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000010675 chips/crisps Nutrition 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 235000021549 curry roux Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 108091005708 gustatory receptors Proteins 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000013095 identification testing Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910001411 inorganic cation Inorganic materials 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- BJHIKXHVCXFQLS-LFRDXLMFSA-N keto-L-tagatose Chemical compound OC[C@H](O)[C@@H](O)[C@@H](O)C(=O)CO BJHIKXHVCXFQLS-LFRDXLMFSA-N 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000006462 rearrangement reaction Methods 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 210000000108 taste bud cell Anatomy 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method for enhancing the salty taste of foods and drinks containing salts, a food and drink having a salty taste enhanced by the methods, and a salty taste enhancer.
- the present invention is uncomfortable by adding a rare sugar to a food or drink containing salt to enhance the salty taste of the food or drink, or adding a rare sugar to a food or drink containing salt and cereal.
- the present invention provides a method for further enhancing the salty taste by synergistic effects with masking of a cereal odor, a food and drink obtained by the method, and a salty taste enhancer.
- Sodium chloride is a basic seasoning that gives food and drink a taste that makes it feel delicious (especially salty), and forms a gluten network structure of wheat gluten for bread and noodle making to bring out extensibility and elasticity. It plays an important role in eating habits, and its constituent components sodium and chlorine are indispensable ingredients for the human body.
- sodium chloride especially sodium
- cardiovascular diseases such as hypertension, kidney disease, and heart disease. It is actively done.
- Patent Documents 1 and 2 There has been an attempt to provide a food and drink that has been reduced in salt by using a technique for enhancing salty taste without using an alternative salt such as potassium chloride.
- This invention makes it a subject to provide the salty taste improvement method of the food / beverage superior to the method disclosed until now.
- Another object of the present invention is to provide a salty taste improving method for foods and drinks containing salts and further containing cereals. More specifically, the present invention further enhances the salty taste by a method of enhancing the salty taste of foods and drinks containing salts or by masking the unpleasant grain odor of foods and drinks containing salts and grains. And a food and drink obtained by the method, and a salty taste enhancer.
- rare sugars preferably rare sugars containing at least D-psicose
- the salt contained in foods and drinks can be remarkably enhanced without giving it, and also cereals (as will be described in detail later, for example, rice, wheat, corn, buckwheat, beans, starch, etc. )
- the salty taste was further enhanced by a synergistic effect with masking the powdery off-flavor peculiar to the cereal.
- the balance of the overall taste including the umami and rich taste of food and drink becomes good, and in particular, it is found that the effect is sufficiently exhibited in the reduced salt food and drink,
- the present invention has been completed.
- the first invention is a method for enhancing the salty taste of foods and drinks containing salts, characterized by containing rare sugars in the raw materials of foods and drinks containing salts.
- the salty taste enhancing method is a salt reducing method for reducing the salt content of foods and drinks containing salts.
- a third invention is characterized in that, in the first invention, the salty taste enhancing method is a method for masking grain-derived grain odor in a raw material for foods and drinks containing, as a part thereof, a grain to which salts have been added.
- the rare sugar in any one of the first to third inventions, is a rare sugar containing at least D-psicose.
- the rare sugar containing at least D-psicose is a syrup.
- a sixth invention is characterized in that, in the fourth or fifth invention, the rare sugar containing at least D-psicose is produced from fructose, isomerized sugar, glucose or sugar.
- a seventh invention is characterized in that, in any one of the fourth to sixth inventions, the rare sugar containing at least D-psicose comprises 0.5 to 17.0% of D-psicose.
- An eighth invention is characterized in that, in any one of the first to seventh inventions, the salt is one or more selected from sodium chloride, potassium chloride, magnesium chloride, calcium chloride, sodium glutamate and sodium succinate. .
- the rare sugar containing at least D-psicose is added in an amount of 0.01 to 46 in terms of solid matter with respect to 100 parts by weight of all raw materials of food and drink containing salts. It is characterized by containing parts by weight.
- the content A (solid equivalent amount, g / 100 g) of a rare sugar containing at least D-psicose in food and drink, Na, K, Ca, and A / B, which is a ratio of the total Mg content B (g / 100 g), is 0.02 to 78.
- the eleventh invention is a food or drink whose salty taste is enhanced by the salty taste enhancing method of any one of the first to tenth inventions.
- the twelfth aspect of the invention is a salty taste improver used by containing it in a raw material for foods and drinks containing salts, containing at least a rare sugar containing D-psicose.
- the salty taste of food and drink containing salts can be enhanced.
- the food and drink reduced in salt for the purpose of contributing to health not only reduces the salty taste itself, but also loses the balance of the deliciousness of the food and drink.
- the salty taste of the reduced-salt food and drink is supplemented, and the impaired balance of deliciousness is restored, so that it is possible to provide a food and drink that maintains the deliciousness despite being salt-reduced.
- the unusual odor unique to grains often adversely affects the taste quality of the entire food and drink, and when the food and drink containing the cereals are reduced in salt, the unpleasant grain odor stands out further. There are many.
- the method of the present invention is used for foods and drinks containing such cereals, it is possible to provide foods and drinks that are supplemented with saltiness, retain the original taste of foods and drinks, and have reduced grain odor. It becomes. It is presumed that the salty taste enhancing effect in foods and drinks containing cereals is a synergistic effect with the salty taste enhancing agent of the present invention having the effect of masking grain odor.
- Flour, cornstarch, bran (wheat hull), rice bran, etc. have flavors peculiar to cereals, and sometimes they are favored by giving a savory flavor to foods and drinks.
- a method for masking the grain odor derived from grains as described above is provided in foods and drinks that contain grains to which salts have been added as a part thereof.
- S1, S2, and S3 are samples that do not contain a rare sugar-containing isomerized sugar
- T1 and T2 are samples that contain a rare sugar-containing isomerized sugar.
- the volatile component of the grilled chicken sauce is measured by an odor sensor, and the vertical axis indicates the sensor strength of the odor main component of the grilled chicken sauce.
- S1 to S5 are samples that do not contain a rare sugar-containing isomerized sugar
- T1 and T2 are samples that contain a rare sugar-containing isomerized sugar.
- the salt in the present invention may be any salt as long as it is used mainly for the purpose of imparting a salty taste to food and drink.
- inorganic salts such as sodium chloride, magnesium chloride, calcium chloride, potassium chloride, sodium glutamate
- Organic salts such as sodium succinate can be mentioned, but sodium chloride is the most common when considering the point of giving salty taste to food and drink effectively.
- Salty taste can be sensed when food or drink is taken into the mouth, and its salty taste receptor has not been fully elucidated, but is specific to the sodium (Na) ion present in taste bud cells on the tongue
- Na sodium
- the salty strength of the salt is derived from a cation and the property is derived from an anion. Therefore, in this invention, it defines as a substance which Na, K, Ca, and Mg ion are concerned in the intensity
- the salty taste in the present invention refers to the taste caused by the above-mentioned salts and / or the above-mentioned specific cation, and the shape and form of the salt giving the taste are not limited. Therefore, not only high purity sodium chloride-containing products such as salt, refined salt and table salt, but also products containing various salts such as bittern, seawater, rock salt, etc., and amino acids Or salts present in complex seasonings generally used for blending seasonings such as umami ingredients, flavor ingredients, spices, etc. extracted from organic acids, bonito, kelp, shiitake mushrooms and the like.
- the grain odor refers to off-flavors (powder, blue odor, oxidized odor, paste odor, etc.) caused by cereals.
- cereals are edible seeds (eg, rice, wheat, corn, etc.) mainly composed of starch, and cereals are these cereals.
- cereals and cereals in the present invention are defined as equivalent, and in addition to edible seeds mainly composed of starch such as rice, wheat and corn, they are edible stems and roots mainly composed of starch but not seeds. It also refers to starches extracted from moss, beans, and thus seeds, stems, and roots.
- the rare sugar in the present invention is a monosaccharide which is a basic unit of sugar (monosaccharide having 6 carbon atoms (hexose) is a total of 34 types, aldose is 16 types, ketose is 8 types, sugar alcohol is 10 types) )),
- monosaccharides represented by D-glucose (glucose), which exists in large quantities in nature, monosaccharides (aldose, ketose) and derivatives thereof (sugars) that exist only in trace amounts in nature Alcohol).
- D-glucose D-galactose
- D-mannose D-ribose
- D-xylose D-xylose
- L-arabinose aldoses
- ketose D-fructose
- Other ketoses include D-psicose, D-tagatose, D-sorbose, L-fructose, L-psicose, L-tagatose, and L-sorbose.
- Sugar alcohols can be produced by reducing monosaccharides, but in nature there are relatively many D-sorbitols, but the others are quantitatively small, so these are also rare sugars.
- the amount of rare sugar present is very small.
- D-allose is overwhelmingly less present than D-glucose (glucose).
- the rare sugars that can be mass-produced at present are D-psicose and D-allose.
- D-psicose is a D-form of psicose classified as ketohexose and is a hexose.
- D-allose is a D-form of allose classified as aldose and is also a hexose.
- D-psicose may be obtained by any means including those extracted from the natural world, those synthesized by chemical or biological methods, and the like.
- D-allose can be obtained by causing D-xylose isomerase to act on a solution containing D-psicose to produce D-allose from D-psicose (Patent Document 19), but is not limited to this method. It may be obtained by any means.
- the above-mentioned rare sugars for example, D-sorbose, D-tagatose, L-sorbose, D-psicose, D-allose, D-altrose
- D-sorbose for example, D-sorbose, D-tagatose, L-sorbose, D-psicose, D-allose, D-altrose
- it is preferably used in the form of a rare sugar-containing syrup.
- the above-mentioned rare sugars for example, D-sorbose, D-tagatose, L-sorbose, D-psicose, D-allose, D-altrose
- general syrup liquid sugar
- “Rare Sugar Sweet” release source: Rare Sweet Co., Ltd., Seller: Matsutani Chemical Industry Co., Ltd.
- “Rare Sugar Sweet” is a syrup containing rare sugar obtained from the isomerized sugar as a raw material and obtained by the method disclosed in Patent Document 20, and seems to contain mainly D-psicose and D-allose as the rare sugar. Is manufactured.
- the rare sugars contained in the rare sugar-containing syrup obtained by this method are 0.5 to 17% by mass of D-psicose and 0.2 to 10% by mass of D-allose in proportion to the total sugars. Sugar is also included.
- the method for obtaining a rare sugar-containing syrup is not limited to the above-described method, but a reaction discovered in the latter half of the 19th century by reacting an alkali with a monosaccharide (D-glucose or D-fructose), Robry de Bruin-Fan et al.
- alkali isomerized syrup is used until the D-glucose and / or D-fructose content is 55 to 99% by mass.
- a method for separating and measuring by high performance liquid chromatography is common, and examples of the measurement conditions include the measurement conditions described in Patent Document 20 (detector; RI, column) Mitsubishi Chemical Co., Ltd. MCI GEL CK 08EC, column temperature; 80 ° C., mobile phase; purified water, mobile phase flow rate: 0.4 mL / min, sample injection amount: 10 ⁇ L).
- Examples of raw materials used for the production of the rare sugar-containing syrup include starch, sugar, isomerized sugar, fructose, glucose and the like.
- Isomerized sugar is widely regarded as a mixed sugar mainly composed of D-glucose and D-fructose in a specific composition ratio, and is generally obtained by hydrolyzing starch with an enzyme such as amylase or an acid.
- it refers to a liquid sugar mainly composed of glucose and fructose obtained by isomerizing a sugar solution mainly composed of glucose with glucose isomerase or alkali.
- fructose fructose liquid sugar has a fructose content (ratio of fructose in sugar) of less than 50%
- fructose dextrose liquid sugar has 50% or more and less than 90%
- 90% or more Is called “high fructose liquid sugar”
- glucose fructose liquid sugar added with a quantity of sugar not exceeding glucose fructose liquid sugar is called “sugar mixed fructose glucose liquid sugar”.
- the rare sugar-containing syrup of the present invention Any isomerized sugar may be used as the raw material.
- a rare sugar-containing syrup made of D-fructose as a raw material contains 5.2% D-psicose, 1.8% D-allose, 15.0% glucose, and 69.3% D-fructose.
- the rare sugar-containing syrup made from isomerized sugar contains 3.7% D-psicose, 1.5% D-allose, 45.9% glucose, 37.7% D-fructose, and D-glucose.
- As a raw material it contains 5.7% D-psicose, 2.7% D-allose, 47.4% glucose, and 32.1% D-fructose. Will change.
- the method for improving the salty taste of food and drink according to the present invention includes adding a rare sugar containing at least D-psicose, which is an active ingredient, to the target food or drink, thereby exhibiting the desired effect.
- the food and drink used as a control may be food or drink of any field, but it is essential that the food or drink contains at least the salt described above.
- a rare sugar containing at least D-psicose, which is the above active ingredient is used from the raw material stage in consideration of the composition and purpose of use of the target foods and drinks. What is necessary is just to add in any process until product completion.
- the addition is performed by a known method such as mixing, kneading, dissolving, emulsifying, spreading, applying, adhering, spraying, coating, pouring, dipping, etc.
- at least D- It can also be included in the target food and drink by sprinkling rare sugars containing psicose.
- the rare sugar used in the present invention it is simple and economically suitable to use a rare sugar-containing syrup produced by the above-mentioned known method.
- the rare sugar-containing syrup is usually used in an amount of 0.07 to 21 parts by weight in terms of solid content with respect to 100 parts by weight of the target food and drink for the purpose of obtaining the effects of the present invention.
- the amount used varies depending on whether it is used as a sweetener in processed foods.
- the amount used varies depending on the content of rare sugars including D-psicose, but the salty taste of the food and drink is improved while masking the grain odor of food and drink containing cereals.
- a rare sugar-containing syrup containing at least D-psicose is used in a range of 0.01 to 46 parts by weight in terms of solid content with respect to 100 parts by weight of food and drink. Is done.
- foods and beverages in which the present invention is used include, for example, seasonings (including low-salt seasonings, such as miso, soy sauce, table salt, seasoning salt, mayonnaise, dressing, grilled meat sauce, vinegar, three tablespoons vinegar, Sushi vinegar, soup stock, soup stock, tempura soup, noodle soup, sauce, ketchup, curry roux, white roe, seafood extract, vegetable extract, livestock meat extract, compound seasoning, etc.
- seasonings including low-salt seasonings, such as miso, soy sauce, table salt, seasoning salt, mayonnaise, dressing, grilled meat sauce, vinegar, three tablespoons vinegar, Sushi vinegar, soup stock, soup stock, tempura soup, noodle soup, sauce, ketchup, curry roux, white roe, seafood extract, vegetable extract, livestock meat extract, compound seasoning, etc.
- Soft drinks such as juices, sports drinks, carbonated drinks, miso soup, Chinese soup, potage, soups such as minestrone, dessert drinks such as shiruko, shake, gel drinks, etc., preserved foods (including low-salt preserved foods, for example, , Pickles, livestock products such as ham, water-dried products such as salmon, dried products such as sushi and mirin dried, instant noodles, instant soup, canned food, bottling, various retort foods Baked products such as bread, cookies, crackers, rice crackers, snacks, etc.), side dishes (boiled vegetables, meat, seafood, fried foods, fried foods, steamed foods, etc.) Including cooked rice, rice balls, sushi rice, and other side dishes using the seasonings exemplified above). In addition, it can be used in nutritional supplements, pet foods, livestock feeds, and the like.
- isomerized sugar fructose glucose liquid sugar
- isomerized sugar used as a comparative control
- Fujifract H-100 manufactured by Nippon Shokuhin Kako Co., Ltd., solid content 75%, fructose 55%, glucose 45%
- its sweetness was equivalent to sugar, so that the amount of sugar used was 1.33 times the amount of sugar used in the comparison.
- Test Example 1 (Confirmation of salty taste enhancement effect 1) Saline was prepared according to the blending ratio in Table 1, and sensory evaluation was performed. As a result, the test groups 1 and 2 exhibited a stronger salty taste than the control group 1, and the degree of the test group 2 was stronger.
- Test Example 2 (Confirmation of salty taste enhancement effect 2) Saline was prepared according to the blending ratio in Table 2, and sensory evaluation was performed. As a result, the test groups 3 and 4 exhibited a stronger salty taste than the control group 2, and the degree of the test group 4 was stronger.
- Test Example 3 (Confirmation of salty taste enhancing effect 3) 100 g of the suspension prepared according to the blending ratio in Table 3 was placed in a beaker and heated to 90 ° C. in a hot water bath to obtain a starch paste liquid. About the obtained starch paste liquid, the result of having implemented sensory evaluation by 10 panelists is shown according to Table 3. The numbers in the table are the number of panelists who felt that the saltiness was strong when compared with Control 3. As a result, many panelists felt a stronger salty taste in the test groups 5, 6 and 7 than in the control group 3, and a stronger salty taste enhancing effect than the effect in the system containing no starch in Test Example 1 was observed (rare sugar-containing isomerism). A high salty taste enhancing effect was observed only by adding a small amount of saccharified sugar), and a strong salty taste enhancing effect was observed as the amount of rare sugar-containing isomerized sugar increased.
- Test Example 4 (Salt taste enhancing effect test 4) 100 g of the suspension prepared according to the blending ratio shown in Table 4 was put in a beaker and heated to 90 ° C. in a hot water bath to obtain a starch paste liquid. About the obtained starch paste liquid, the result of having implemented sensory evaluation by 10 panelists is shown according to Table 4. In addition, the number in a table
- the same comparative test was conducted.
- 65 parts by weight of "Rare Sugar Sweet” other sweeteners (sugar or isomerized sugar)
- 70 parts by weight only a salty taste enhancing effect comparable to that of isomerized sugar was observed.
- the starch used is raw starch made from potato, corn, sago, sticky rice, sticky rice, tapioca or wheat, or processed starch made from potato, corn, waxy corn or tapioca. It is one type of starch selected from (hydroxypropylated phosphoric acid cross-linked starch), and these 10 types were compared and examined. As a result, regardless of whether it is raw starch or processed starch, and regardless of the type of raw material, the starch paste of the test section 10 is more starchy than the control section 5 regardless of the type of starch used. The odor was reduced. From the above, the salty taste enhancing effect obtained by using rare sugar-containing isomerized sugar may be a synergistic effect with the effect of masking grain odor derived from starch when used for starch paste liquid. Was suggested.
- Example 1 Japanese style ann 100 g of the seasoning liquid prepared according to the blending ratio in Table 6 was placed in a beaker, heated to a temperature of 90 ° C. in a hot water bath, and sensory evaluation was performed on the resulting Japanese style bean jam. As a result, Example 1 using rare sugar-containing isomerized sugar exhibited a stronger salty taste than Comparative Example 1.
- Example 2 (Tomato sauce) 100 g of the seasoning liquid prepared according to the blending ratio in Table 7 was put in a beaker, heated to a temperature of 90 ° C. in a hot water bath, and sensory evaluation was performed on the obtained tomato sauce.
- the salt concentration and sweetness level were constant (Example 2, Comparative Examples 2 and 3).
- the tomato sauce using the sugar “Rare Sugar Sweet” (Example 2) exhibited a stronger salty taste.
- Example 3 exhibited a saltiness comparable to that of Comparative Example 3 and Example 4 of Comparative Example 2, respectively. From the above, it was confirmed that the tomato sauce had a salt reducing effect by using a rare sugar-containing isomerized sugar containing at least D-psicose.
- Examples 5 to 7 (Sauce of sour pork) 100 g of the seasoning liquid prepared according to the blending ratio in Table 8 was put in a beaker, heated to a temperature of 90 ° C. in a hot water bath, and sensory evaluation was performed on the obtained sour pork sauce.
- Example 5 rare sugar-containing isomerized sugar
- Comparative Example 4 sigar
- Comparative Example 5 isomerism
- Example 6 and 7 were salt-reduced, Example 6 exhibited the same salty taste as Comparative Example 5 and Example 7 as Comparative Example 4, respectively. From the above, it was confirmed that the salt-reducing effect by using rare sugar-containing isomerized sugar containing at least D-psicose in the sauce of sour pork.
- Example 8 to 10 (Grilled meat) 100 g of the seasoning liquid prepared according to the blending ratio in Table 9 was put in a beaker, heated to a temperature of 90 ° C. in a hot water bath, and sensory evaluation was performed on the sagging of the resulting grilled meat.
- the rare sugar-containing isomerized sugar (Example 8) is composed of sugar (Comparative Example 6) and isomerized sugar ( A stronger salty taste was exhibited than in Comparative Example 7).
- Example 9 and 10 were salt-reduced, Example 9 exhibited the saltiness comparable as Comparative Example 7 and Example 10 as Comparative Example 6, respectively. From the above, it was confirmed that the yam meat sauce had a salt-reducing effect by using a rare sugar-containing isomerized sugar containing at least D-psicose.
- Examples 11 to 13 (Yakitori Sauce) 100 g of the seasoning liquid prepared according to the blending ratio in Table 10 was placed in a beaker and heated to 90 ° C. in a hot water bath. Table 10 shows the results of sensory evaluation performed by 10 panelists on the obtained grilled chicken sauce. The numbers in the table are 5 for “feel very strong”, 4 for “feel very strong”, 3 for “feel nothing”, and 3 for “feel nothing”. The score is an average score of 10 people evaluated as 2 points for “feel weak” and 1 point for “feel very weak”.
- Example 11 rare sugar-containing isomerized sugar
- Comparative Example 8 sucgar
- Comparative Example 9 (Isomerized sugar).
- Example 12 and Example 13 were salt-reduced, Example 12 exhibited the same salty taste as Comparative Example 9 and Example 13 as Comparative Example 8. From the above, it was confirmed that the salt reducing effect by using rare sugar-containing isomerized sugar containing at least D-psicose in the grilled chicken sauce.
- Examples 14 to 16 (Mitarashi dumpling sauce) 100 g of the seasoning liquid prepared according to the blending ratio in Table 11 was placed in a beaker and heated to 90 ° C. in a hot water bath. Table 11 shows the results of sensory evaluation of the obtained Mitarashi dumpling sauce by 10 panelists. In “salty”, 5 points are given for “feeling very strong”, 4 points are given for “feeling strong”, 3 points are given for “not feeling anything”, 2 points are given for “feeling weak”, and “feel very weak” In this case, it is the average score of 10 people evaluated as 1 point.
- Example 14 rare sugar-containing isomerized sugar
- Comparative Example 10 sucgar
- Comparative Example 11 isomerism
- the salty taste was stronger than that of Moreover, although Example 15 and 16 reduced the addition amount of soy sauce, Example 15 exhibited the same degree of saltiness as Comparative Example 11, and Example 16 exhibited the same degree of saltiness as Comparative Example 10. That is, the salt reducing effect by using rare sugar-containing isomerized sugar containing at least D-psicose in the sauce of Mitarashi dango was confirmed.
- Examples 17 and 18 Frozen surimi (Alaska pollock SA grade) with a food cutter for 5 minutes, add salt and salt for 15 minutes, then add "rare sugar sweet” or sugar and other secondary ingredients for 15 minutes. It was slippery. The meat paste obtained was put on a plate and sat for 45 minutes at 45 ° C., and then steamed at 90 ° C. for 45 minutes to obtain a plate candy. However, the ratio of each additive material is as shown in Table 12. As a result of performing sensory evaluation on the obtained koji, Example 17 (rare sugar-containing isomerized sugar) exhibited a stronger salty taste than Comparative Example 12 (sugar).
- Example 18 was salt-reduced, it exhibited the same saltiness as Comparative Example 12. That is, the salt-reducing effect by using a rare sugar-containing isomerized sugar containing at least D-psicose was confirmed in koji.
- Example 19 (Cheese food) In the formulation shown in Table 13, raw materials other than Gouda cheese were mixed, then Gouda cheese was added and stirred at 90 ° C. for 5 minutes. After stirring, it was poured into a cup, molded and packaged. Then, it stored in the refrigerator overnight and sensory evaluation was performed the next day. The results are also shown in Table 13. The numbers in the table are 5 points for “feel very strong”, 4 points for “feel strong”, 4 points for “feel very strong”, and “nothing particularly” for each evaluation item of “salt taste” and “cheese flavor”. 3 points, 2 points for “feel weak”, and 1 point for “feel very weak”. As a result, Example 19 exhibited a stronger salty taste than Comparative Examples 13 and 14.
- Example 20 to 22 (Lemon dressing) Dressings were prepared according to the blending ratios in Table 14, and sensory evaluation was performed. As a result, when the salt concentration and the sweetness were constant (Example 20, Comparative Examples 15 and 16), Example 20 exhibited a stronger salty taste than Comparative Examples 15 and 16. Moreover, although Examples 21 and 22 were salt-reduced, Example 21 exhibited the same degree of saltiness as Comparative Example 16 and Example 22 exhibited the same degree of saltiness as Comparative Example 15. That is, the salt reducing effect by using a rare sugar isomerized sugar containing at least D-psicose in the dressing could be confirmed.
- Example 23 Choinese soup Chinese soup was prepared according to the blending ratios in Table 15, and sensory evaluation was performed. As a result, Example 23 exhibited a stronger salty taste than Comparative Examples 17 and 18.
- Examples 24 to 25 (sausage) Using a chopper loaded with a 1.5 mm plate, grind the frozen pork red meat and pork fat separately and mix the resulting minced meat with sugar or “rare sugar sweet” and other secondary ingredients. The mixture was added to a food cutter and mixed with ice water little by little until a paste was formed. The obtained paste was deaerated with a vacuum desiccator, filled into a collagen film casing using a stuffer, twisted into a chain with a sense of 6 to 8 cm, tied with a kite string, and salted in a refrigerator for 1 day. One day later, smoking was performed at about 30 ° C. for 40 minutes, steamed at 75 ° C.
- Example 24 exhibited a stronger salty taste than Comparative Example 19.
- Example 25 was salt-reduced, it exhibited the same saltiness as Comparative Example 19. Therefore, even in sausage, a salt reducing effect by using a rare sugar isomerized sugar containing at least D-psicose was confirmed.
- Example 26 (Process cheese) In the formulation shown in Table 17, raw materials other than Gouda cheese were mixed, then Gouda cheese was added and stirred at 90 ° C. for 5 minutes. After stirring, it was divided into about 7 g, molded into a candy mold, stored in a refrigerator overnight, and subjected to sensory evaluation the next day. Table 17 shows the results of sensory evaluation of the obtained processed cheese. The numbers in the table are 5 points for “feel very strong”, 4 points for “feel strong”, 4 points for “feel very strong”, and “nothing particularly” for each evaluation item of “salt taste” and “cheese flavor”. 3 points, 2 points for “feel weak”, and 1 point for “feel very weak”. As a result, Example 26 exhibited a stronger salty taste than Comparative Examples 20 and 21.
- Examples 27 to 28 (Yakitori Sauce (2)-Sensory Evaluation) 100 g of the seasoning liquid prepared according to the blending ratio in Table 18 was placed in a beaker and heated to a temperature of 90 ° C. in a hot water bath to obtain a grilled chicken sauce.
- the sauce of Comparative Example 22 was evaluated by 8 panelists (2 men and 6 women).
- panelists panelists who passed the Gomi identification test and the salty taste concentration difference test with reference to Non-Patent Document 1 were adopted.
- each panelist was asked to compare the example and the reference sample, and scored as follows for the salty taste and the scent of the example.
- the panelist clearly has a stronger salt taste in Example 27 than in Comparative Example 22 by including in the sauce a rare sugar-containing isomerized sugar containing at least D-psicose. I felt. Even if the salt concentration in the sauce is reduced to 90% of that of the comparative example, the panelist has achieved a salty taste equivalent to or better than that of Comparative Example 22 by including a rare sugar-containing isomerized sugar containing at least D-psicose. Felt. In addition, the panelists felt that the scent of the grilled chicken sauce was stronger than in Comparative Example 22 in both Examples 27 and 28.
- the panelists evaluated samples Z as in Comparative Example 22 together with Examples 27 and 28 without revealing that they were the same as Comparative Example 22.
- the significance test of the score was performed based on the score given to Z, the salty strength score of Example 27 was p ⁇ 0.001, the scent score of Example 27 was p ⁇ 0.001, and Example 28.
- the scent score was p ⁇ 0.05, and compared with Z (Comparative Example 22), there was a significant difference in the salty strength, savor scent and sagging scent of Example 28.
- FIG. 1 shows the salinity concentration in the sauce (relative% with the salinity concentration of A1 being 100%) and the measurement results of the saltiness intensity by the sensor.
- S1 and T1 have the same salinity, the taste sensor showed that T1 containing a rare sugar-containing isomerized sugar containing at least D-psicose was about 1.3 times as salty as S1.
- the taste sensor Even if the salt concentration in S1 was reduced to 90%, the taste sensor showed T2 containing a rare sugar-containing isomerized sugar containing at least D-psicose as having a saltiness equivalent to or better than S1. Similar to sensory evaluation, even when a taste sensor was used, when a rare sugar-containing isomerized sugar was contained in a food or drink by the method of the present invention, a salty taste enhancing effect was confirmed.
- methylpyrazine which is the main odor component of dripping, in the chromatogram profile.
- the peak area of methylpyrazine is about 4 times different between the sauce containing no rare sugar (S1 to S5) and the sauce containing rare sugar (T1, T2). It was suggested that the volatilization of the odorous component preferred as a sauce for yakitori was promoted. Similar to the sensory evaluation results, even when an odor sensor is used, it has been confirmed that the use of the method of the present invention for food and drink containing cereals can enhance the preferred flavor while reducing the cereal odor derived from cereals. It was.
- Example 29 (Yakitori Sauce (3))
- yakitori sauce (Example 29) was prepared using D-psicose.
- Table 20 shows the formulation of Example 29.
- Comparative Example 22 described in Table 18 used as a reference sample is also shown.
- 100 g of the seasoning liquid prepared according to the blending ratio in Table 20 was placed in a beaker and heated to a temperature of 90 ° C. in a hot water bath to obtain a grilled chicken sauce.
- the salty taste of the sauce of Example 29 was evaluated by 17 panelists (10 men, 7 women).
- the evaluation method is the same as that of the grilled chicken sauce (2) -sensory evaluation.
- Table 21 shows the average value of the salty strength scores of each panel. As shown in Table 21, the panelist felt the salty taste of Example 29 clearly and strongly by including D-psicose, which is one of the rare sugars, even though the salt concentrations of Comparative Example 22 and Example 29 were the same.
- p ⁇ 0.001 was obtained, and the salty strength of Example 29 was significant compared to Comparative Example 22. There was a difference.
- Example 30 (Crisps) 5 g of seasoning for snacks prepared according to the blending ratio in Table 22 was sprinkled on 100 g of potato chips to prepare salty potato chips. About the obtained potato chips, the salty taste of Example 31 was evaluated by 16 panelists (8 men and 8 women) using Comparative Example 25 as a reference sample. The evaluation method is the same as that of the grilled chicken sauce (2) -sensory evaluation. Table 23 shows the average value of the salty strength scores of each panel. The potato chips using Example 31 containing D-psicose had a higher salty strength score than the potato chips using Comparative Example 25. Potato chips also confirmed the salty taste enhancing effect by including D-psicose.
- Example 31 evaluated the sample Z similar to the comparative example 25 together with the example 31 without clarifying that it was the same as the comparative example 25.
- a significant difference test of Example 31 was performed based on the score given to Z.
- p ⁇ 0.05, and the salty taste intensity of Example 31 was significantly different from that of Comparative Example 25.
- a rare saccharide that can be used as a sweetener preferably D-psicose and / or D-allose, can be easily ingested, is safe, and has a salty taste that can be ingested in a form close to normal food.
- An enhancer can be provided.
- the food and drink with which deliciousness was maintained despite being salt-reduced can be provided, and in the food and drink containing cereals, grain odor is suppressed and saltiness and deliciousness are maintained.
- the rare sugars D-psicose and D-allose have attracted attention for their physiological functions, and foods and beverages using these have not only improved taste quality such as salty taste enhancement and / or grain odor reduction, It is also expected that physiological functions will be imparted. Since the present invention provides a new use of a rare sugar obtained in recent years by a method for producing a rare sugar from a monosaccharide existing in a large amount in nature, the industrial applicability is great.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Fish Paste Products (AREA)
Abstract
Description
詳細には、本発明は、塩類を含む飲食物に希少糖を添加することにより、飲食物の塩味を引き立たせる方法、若しくは、塩類と穀類を含む飲食物に希少糖を添加することにより、不快な穀物臭をマスキングすることとの相乗効果によりさらにその塩味を引き立たせる方法、および、該方法により得られる飲食物、並びに塩味増強剤を提供するものである。
そこで、塩化カリウムなどの代替塩を使用して塩味を補足する方法が試みられているが、代替塩は塩化ナトリウムにはない独特のエグ味を有するため、消費者にとっては馴染みにくく、このエグ味を緩和する方法が種々試みられている(特許文献1、2)。また、塩化カリウムなどの代替塩を使用せずに、塩味を増強させる手法により、結果として減塩された飲食品を提供する方法も試みられている(特許文献3~18)。
より具体的には、本発明は、塩類を含む飲食物の塩味を引き立たせる方法、若しくは、塩類と穀類を含む飲食物の不快な穀物臭をマスキングすることとの相乗効果によりさらにその塩味を引き立たせる方法、および、該方法により得られる飲食物、並びに塩味増強剤の提供を目的とする。
第1の発明は、塩類を含む飲食品の原材料に希少糖を含有させることを特徴とする、塩類を含有する飲食物の塩味増強方法である。
第2の発明は、第1の発明において、塩味増強方法が、塩類を含有する飲食物の塩類含有量を減らす減塩方法であることを特徴とする。
第3の発明は、第1の発明において、塩味増強方法が、塩類を加えた穀物をその一部として含む飲食品の原材料における穀物由来の穀物臭をマスキングする方法であることを特徴とする。
第4の発明は、第1ないし3のいずれかの発明において、希少糖が、少なくともD-プシコースを含む希少糖であることを特徴とする。
第5の発明は、第4の発明において、少なくともD-プシコースを含む希少糖が、シロップであることを特徴とする。
第6の発明は、第4または5の発明において、少なくともD-プシコースを含む希少糖が、フラクトース、異性化糖、グルコースまたは砂糖を原料として製造されたものであることを特徴とする。
第7の発明は、第4ないし6のいずれかの発明において、少なくともD-プシコースを含む希少糖が、D-プシコースを0.5~17.0%含んでなることを特徴とする。
第8の発明は、第1ないし7のいずれかの発明において、塩類が、塩化ナトリウム、塩化カリウム、塩化マグネシウム、塩化カルシウム、グルタミン酸ナトリウムおよびコハク酸ナトリウムから選ばれる一種以上であることを特徴とする。
第9の発明は、第4ないし8のいずれかの発明において、少なくともD-プシコースを含む希少糖を、塩類を含む飲食物の全原材料100重量部に対して固形物換算で0.01~46重量部含有させることを特徴とする。
第10の発明は、第4ないし9のいずれかの発明において、飲食物中における少なくともD-プシコースを含む希少糖の含有量A(固形分換算量、g/100g)とNa、K、CaおよびMgの合計含有量B(g/100g)の比であるA/Bが、0.02~78であることを特徴とする。
この穀物を含有した飲食物における塩味増強効果は、本発明の塩味増強剤が穀物臭をマスキングする効果を有することとの相乗効果であると推察される。
小麦粉やコーンスターチ、ふすま(小麦外皮)、糠などは、穀物特有の香味を有し、時には香ばしい風味を飲食品に付与して好まれる場合もあるが、一般的には、食した時に「粉っぽい」、「糊っぽい」などの表現やその穀物に起因する異臭(粉っぽさ、青臭さ、酸化臭、糊臭など)を示す表現で表されるような、概して品質的に劣る評価が下されている。よって、本発明により、塩類を加えた穀物をその一部として含む飲食品において、上記のような穀物由来の穀物臭をマスキングする方法が提供される。
一方で、塩類の塩味の強さは陽イオン、性質は陰イオンに由来するといわれる。よって、本発明においては、上記に代表される塩類に含まれる無機物質のうち、Na、K、Ca、およびMgイオンが塩味の強度に関与する物質であると定義する。
そのなかでも、現在、大量生産が可能な希少糖は、D-プシコースとD-アロースである。D-プシコースは、ケトヘキソースに分類されるプシコースのD体であり、六炭糖である。また、D-アロースは、アルドースに分類されるアロースのD体であり、同じく六炭糖である。D-プシコースは、自然界から抽出されたもの、化学的または生物学的な方法により合成されたもの等を含め、どのような手段により入手してもよい。D-アロースは、D-プシコースを含有する溶液にD-キシロースイソメラーゼを作用させて、D-プシコースからD-アロースを生成させる(特許文献19)などして入手できるが、この方法に限定せず、どのような手段により入手してもよい。
「レアシュガースウィート」は、異性化糖を原料とし、特許文献20に開示される手法により得られる希少糖を含有するシロップであり、希少糖として主にD-プシコースおよびD-アロースが含まれるように製造されたものである。該手法により得られる希少糖含有シロップに含まれる希少糖は、全糖に対する割合でD-プシコース0.5~17質量%、D-アロース0.2~10質量%であるが、未同定の希少糖も含まれる。
希少糖の測定方法は種々存在するが、高速液体クロマトグラフィーにより分離測定する方法が一般的であり、測定条件の一例として、特許文献20に記載の測定条件が挙げられる(検出器;RI、カラム;三菱化成(株)MCI GEL CK 08EC、カラム温度;80℃、移動相;精製水、移動相流量;0.4mL/min、試料注入量;10μL)。
例えば、D-フラクトースを原料とした希少糖含有シロップは、D-プシコース5.2%、D-アロース1.8%、グルコース15.0%、D-フラクトース69.3%を含んでいる。また、異性化糖を原料とした希少糖含有シロップは、D-プシコース3.7%、D-アロース1.5%、グルコース45.9%、D-フラクトース37.7%を含み、D-グルコースを原料とすると、D-プシコース5.7%、D-アロース2.7%、グルコース47.4%、D-フラクトース32.1%を含んでいるが、原料および処理方法の違いにより含有糖組成は変化する。
本発明の飲食物の塩味改善方法を実施するためには、上記有効成分である、少なくともD-プシコースを含む希少糖を、対象とする飲食物の組成や使用目的を勘案して、原料段階から製品完成までのいずれかの工程において添加すればよい。添加は、混和、混捏、溶解、乳化、散布、塗布、付着、噴霧、コーティング、注入、浸漬などの公知の手法によってなされ、場合によっては、飲食物の製品完成後や飲食直前に、少なくともD-プシコースを含む希少糖を振りかけるなどの手法によって対象飲食物に含ませることもできる。
なお、実施例中、D-プシコースを含む希少糖を含有するシロップとして、前述の市販品「レアシュガースウィート」(固形分70%、糖組成:ブドウ糖44%、果糖30%、D-プシコースを含む全希少糖15%、ブドウ糖・果糖・希少糖以外の単糖6%、オリゴ糖5%。)を使用した。また、使用した「レアシュガースウィート」の甘味度は、砂糖を1としたときに0.85であったので、比較に際しては砂糖使用量の1.68倍量を使用することとした。
また、比較対照として使用した異性化糖(果糖ブドウ糖液糖)は、フジフラクトH-100(日本食品化工(株)製。固形分75%、果糖55%、ブドウ糖45%。)で、その甘味度は砂糖と同等であったので、比較に際しては水分量のみを勘案して砂糖使用量の1.33倍量を使用することとした。
(塩味増強効果の確認1)
表1の配合割合に従って食塩水を調製し、官能評価を行った。その結果、試験区1および2は対照区1と比べて強い塩味を呈しており、その程度は試験区2の方が強かった。
(塩味増強効果の確認2)
表2の配合割合に従って食塩水を調製し、官能評価を行った。その結果、試験区3および4は対照区2と比べて強い塩味を呈しており、その程度は試験区4の方が強かった。
(塩味増強効果の確認3)
表3の配合割合に従って調製した懸濁液100gをビーカーに入れ、湯浴で90℃達温まで加熱し、でん粉糊液を得た。得られたでん粉糊液について、パネラー10人で官能評価を実施した結果を表3に合わせて示す。
なお、表中の数字は、対照区3と比べた際に塩味が強いと感じたパネラーの人数である。
その結果、多くのパネラーが対照区3より試験区5、6および7において強い塩味を感じ、試験例1のでん粉を含まない系における効果よりもさらに強い塩味増強効果が認められ(希少糖含有異性化糖を少量添加するだけで高い塩味増強効果が認められ)、また、希少糖含有異性化糖の添加量が増えるにつれ、強い塩味増強効果が認められた。
(塩味増強効果試験4)
表4に示す配合割合に従って調製した懸濁液100gをビーカーに入れ、湯浴で90℃達温まで加熱し、でん粉糊液を得た。得られたでん粉糊液について、パネラー10人で官能評価を実施した結果を表4に合わせて示す。
なお、表中の数字は、塩味を最も弱く感じた対照区4を1点としたときに感じる塩味の強さ(5点が最大)を評価したときの平均点である。
その結果、試験区9の塩味が最も強かった。また、表中には配合および結果を示していないが、試験区9の配合における「レアシュガースウィート」の配合量を65重量部(A/B=77.5)または70重量部(A/B=83.5)としたときのそれぞれの試験区について、同様の比較試験を行ったところ、「レアシュガースウィート」を65重量部使用して比較した場合、他甘味料(砂糖または異性化糖)よりも塩味が強かったのに対し、70重量部を使用して比較した場合は、異性化糖と同程度の塩味増強効果しかみられなかった。
(でん粉糊液における穀物臭低減効果の確認)
試験例3および4の結果より、水溶液に比してでん粉糊液における塩味増強効果のほうが強く感じられたので、その塩味増強効果は、でん粉由来の穀物臭をマスキングする効果との相乗効果ではないかと推察し、以下のような確認試験を行った。
表5の配合割合に従って調製した懸濁液をビーカーに入れ、湯浴で90℃達温まで加熱し、得られたでん粉糊液について官能評価を行った。使用したでん粉は、馬鈴薯、トウモロコシ、サゴ、粳米、糯米、タピオカ若しくは小麦のうちのいずれかを原料とする未加工でん粉または馬鈴薯、とうもろこし、ワキシーコーン若しくはタピオカのうちのいずれかを原料とする加工でん粉(ヒドロキシプロピル化リン酸架橋でん粉)から選ばれる1種のでん粉であり、これら10種類について各々比較検討を行った。
その結果、未加工でん粉か加工でん粉かにかかわらず、また、原料種の違いにかかわらず、いずれのでん粉を用いても、対照区5に比べて試験区10のでん粉糊液のほうがでん粉の穀物臭が低減していた。
以上より、希少糖含有異性化糖を使用することにより得られる塩味増強効果は、でん粉糊液に対して使用した際には、でん粉由来の穀物臭をマスキングする効果との相乗効果である可能性が示唆された。
(和風あん)
表6の配合割合に従って調製した調味液100gをビーカーに入れ、湯浴で90℃達温まで加熱し、得られた和風あんについて官能評価を行った。
その結果、希少糖含有異性化糖を用いた実施例1は比較例1と比べて強い塩味を呈していた。
(トマトソース)
表7の配合割合に従って調製した調味液100gをビーカーに入れ、湯浴で90℃達温まで加熱し、得られたトマトソースについて官能評価を行った。
その結果、食塩濃度および甘味度を一定(実施例2、比較例2および3)として比較した場合、砂糖(比較例2)および異性化糖(比較例3)に比べて、希少糖含有異性化糖である「レアシュガースウィート」(実施例2)を用いたトマトソースのほうが強い塩味を呈した。
さらに、実施例3および4は減塩しているにも関わらず、実施例3は比較例3と、実施例4は比較例2と同程度の塩味をそれぞれ呈した。
以上より、トマトソースにおいて、少なくともD-プシコースを含む希少糖含有異性化糖を使用することによる減塩効果が確認できた。
(酢豚のたれ)
表8の配合割合に従って調製した調味液100gをビーカーに入れ、湯浴で90℃達温まで加熱し、得られた酢豚のたれについて官能評価を行った。
その結果、食塩濃度および甘味度を一定(実施例5、比較例4および5)として比較した場合、実施例5(希少糖含有異性化糖)は比較例4(砂糖)および比較例5(異性化糖)より強い塩味を呈した。
また、実施例6および7は減塩しているにも関わらず、実施例6は比較例5と、実施例7は比較例4と同程度の塩味をそれぞれ呈した。
以上より、酢豚のたれにおいて、少なくともD-プシコースを含む希少糖含有異性化糖を使用することによる減塩効果が確認できた。
(焼き肉のたれ)
表9の配合割合に従って調製した調味液100gをビーカーに入れ、湯浴で90℃達温まで加熱し、得られた焼き肉のたれについて官能評価を行った。
その結果、食塩濃度および甘味度を一定(実施例8、比較例6および7)として比較した場合、希少糖含有異性化糖(実施例8)は、砂糖(比較例6)および異性化糖(比較例7)よりも強い塩味を呈した。
また、実施例9および10は減塩しているにも関わらず、実施例9は比較例7と、実施例10は比較例6と同程度の塩味をそれぞれ呈した。
以上より、焼肉のたれにおいて、少なくともD-プシコースを含む希少糖含有異性化糖を使用することによる減塩効果が確認できた。
(焼き鳥のたれ)表10の配合割合に従って調製した調味液100gをビーカーに入れ、湯浴で90℃達温まで加熱した。得られた焼き鳥のたれについて、パネラー10人で官能評価を実施した結果を表10に合わせて示す。なお、表中の数字は、「醤油感」および「塩味」の各項目において、「大変強く感じる」場合は5点、「強く感じる」場合は4点、「特に何も感じない」場合は3点、「弱く感じる」場合は2点、「大変弱く感じる」場合は1点として評価した10名の評価の平均点である。
その結果、食塩濃度および甘味度を一定(実施例11、比較例8および9)として比較した場合、実施例11(希少糖含有異性化糖)は、比較例8(砂糖)および比較例9(異性化糖)より強い塩味を呈していた。
また、実施例12および実施例13は減塩しているにも関わらず、実施例12は比較例9と、実施例13は比較例8と同程度の塩味をそれぞれ呈した。 以上より、焼き鳥のたれにおいて、少なくともD-プシコースを含む希少糖含有異性化糖を使用することによる減塩効果が確認できた。
(みたらし団子のたれ)
表11の配合割合に従って調製した調味液100gをビーカーに入れ、湯浴で90℃達温まで加熱した。得られたみたらし団子のたれについて、パネラー10人で官能評価を実施した結果を表11に合わせて示す。「塩味」において、「大変強く感じる」場合は5点、「強く感じる」場合は4点、「特に何も感じない」場合は3点、「弱く感じる」場合は2点、「大変弱く感じる」場合は1点として評価した10名の評価の平均点である。 その結果、食塩濃度および甘味度を一定(実施例14、比較例10および11)として比較した場合、実施例14(希少糖含有異性化糖)は比較例10(砂糖)および比較例11(異性化糖)と比べて強い塩味を呈した。
また、実施例15および16は醤油の添加量を減らしているにも関わらず、実施例15は、比較例11と同程度、実施例16は比較例10と同程度の塩味を呈した。
すなわち、みたらし団子のたれにおいて、少なくともD-プシコースを含む希少糖含有異性化糖を使用することによる減塩効果が確認できた。
(板蒲鉾)
冷凍すり身(スケソウダラSA級)をフードカッターで5分間荒ずりし、食塩を添加して15分間塩ずりを行い、次いで「レアシュガースウィート」若しくは砂糖、およびその他の副材料を添加して15分間本ずりした。得られた肉糊を板に盛り、45℃、45分間坐りをとった後、90℃、45分間蒸煮を行って板蒲鉾を得た。但し、各添加材料の割合は表12の通りである。 得られた板蒲鉾について官能評価を行った結果、実施例17(希少糖含有異性化糖)は比較例12(砂糖)より強い塩味を呈した。
また、実施例18は減塩しているにも関わらず、比較例12と同程度の塩味を呈した。
すなわち、蒲鉾において、少なくともD-プシコースを含有する希少糖含有異性化糖を使用することによる減塩効果が確認できた。
(チーズフード)
表13に示される配合で、ゴーダチーズ以外の原料を混合し、その後、ゴーダチーズを投入し、90℃で5分間撹拌した。撹拌後、カップに流し込み成型、包装した。その後、一晩冷蔵庫に貯蔵し、翌日官能評価を行った。その結果を表13に合わせて示す。なお、表中の数字は、「塩味」および「チーズ風味」の各評価項目において、「大変強く感じる」場合は5点、「強く感じる」場合は4点、「特に何も感じない」場合は3点、「弱く感じる」場合は2点、「大変弱く感じる」場合は1点として評価したときの10名の評価の平均点である。
その結果、実施例19は比較例13および14より強い塩味を呈した。
(レモンドレッシング)
表14の配合割合に従ってドレッシングを調製し、官能評価を行った。
その結果、食塩濃度および甘味度を一定(実施例20、比較例15および16)とした場合、実施例20は比較例15および16より強い塩味を呈した。 また、実施例21および22は減塩しているにも関わらず、実施例21は比較例16と同程度、実施例22は比較例15と同程度の塩味を呈した。
すなわち、ドレッシングにおいて、少なくともD-プシコースを含有する希少糖異性化糖を使用することによる減塩効果が確認できた。
(中華スープ)
表15の配合割合に従って中華スープを調製し、官能評価を行った。
その結果、実施例23は、比較例17および18より強い塩味を呈した。
(ソーセージ)
1.5mmの目のついたプレートを装填したチョッパーを用いて冷凍中の豚赤肉と豚脂肪をそれぞれ別にひき、得られたひき肉を砂糖若しくは「レアシュガースウィート」、およびその他の副材料と一緒にフードカッター中に添加し、氷水を少しずつ混入しながらペースト状になるまで混和した。得られたペーストを真空デシケーターで脱気し、スタッファーを用いてコラーゲンフィルムのケーシングに充填し、6~8cmの感覚で鎖状にねじり、たこ糸で結束し冷蔵庫中で1日間塩漬した。1日後約30℃で40分間くん煙処理を行い、75℃で40分間蒸煮後直ちに流水中で冷却してウィンナーソーセージを得た。但し、各添加材料の割合は表16の通りである。
得られたソーセージを3分間ボイルし、粗熱をとった後、官能評価を行った。その結果、塩濃度および甘味度を一定とした場合(実施例24および比較例19)、実施例24は比較例19より強い塩味を呈した。
また、実施例25は減塩しているにも関わらず、比較例19と同程度の塩味を呈した。
よって、ソーセージにおいても、少なくともD-プシコースを含有する希少糖異性化糖を使用することによる減塩効果が確認できた。
(プロセスチーズ)
表17に示される配合で、ゴーダチーズ以外の原料を混合し、その後、ゴーダチーズを投入し、90℃で5分間撹拌した。撹拌後、約7gに分割し、キャンディー型に成型し、一晩冷蔵庫に貯蔵し、翌日官能評価を行った。得られたプロセスチーズについて、官能評価を実施した結果を表17に合わせて示す。
なお、表中の数字は、「塩味」および「チーズ風味」の各評価項目において、「大変強く感じる」場合は5点、「強く感じる」場合は4点、「特に何も感じない」場合は3点、「弱く感じる」場合は2点、「大変弱く感じる」場合は1点として評価したときの10名の評価の平均点である。
その結果、実施例26は、比較例20および21と比べて強い塩味を呈した。
(焼き鳥のたれ(2)-官能評価)
表18の配合割合に従って調製した調味液100gをビーカーに入れ、湯浴で90℃達温まで加熱し、焼き鳥のたれを得た。比較例22のたれを基準サンプルとして実施例27および28のたれの塩味を8名のパネラー(男性2名、女性6名)で評価した。
パネラーには、非特許文献1を参考に、五味識別試験及び塩味濃度差試験を実施し合格したパネラーを採用した。なお、各パネラーには、実施例と基準サンプルを比較してもらい、実施例の塩味の感じ方およびたれの香りについて以下のように点数をつけてもらった。
(塩味強度について)
5点=「塩味を非常に強く感じる」
4点=「塩味をやや強く感じる」
3点=「塩味は基準サンプルと同じ」
2点=「塩味をやや弱く感じる」
1点=「塩味を非常に弱く感じる」
(たれの香りについて)
5点=「焼き鳥のたれの香りを非常に強く感じる」
4点=「焼き鳥のたれの香りをやや強く感じる」
3点=「焼き鳥のたれの香りは基準サンプルと同じ」
2点=「焼き鳥のたれの香りをやや弱く感じる」
1点=「焼き鳥のたれの香りを非常に弱く感じる」
表19に各パネラーの塩味強度点数およびたれの香り点数の平均値を示す。表19に示すように、塩分濃度が同じでも、少なくともD-プシコースを含む希少糖含有異性化糖をたれ中に含むことでパネラーは明らかに実施例27のほうが比較例22に比べて塩味が強いと感じた。たれ中の塩分濃度を比較例の90%に減塩しても、少なくともD-プシコースを含む希少糖含有異性化糖を含むことで、パネラーは実施例28を比較例22と同等以上の塩味と感じた。また、焼き鳥のたれの香りについて、パネラーは実施例27および28ともに比較例22に比べて強く感じた。少なくともD-プシコースを含む希少糖含有異性化糖をたれ中に含むことで、焼き鳥のたれの香りが強くなったことが確認された。
なお、パネラーには実施例27および28とともに比較例22と同様のサンプルZを比較例22と同一とは明かさずに評価してもらった。Zに対して付けた点数を基に点数の有意差検定を行ったところ、実施例27の塩味強度点数はp<0.001、実施例27の香り点数はp<0.001、実施例28の香り点数はp<0.05となり、Z(比較例22)と比較して実施例27の塩味強度、たれの香り、実施例28のたれの香りは有意に差が認められた。
次に実施例27および28のたれの塩味強度を、Alpha-M.O.S社製の電子味覚装置α―Astreeを用いて評価した。比較例22のたれをS1とし、S1の食塩量を調整しS1の塩分濃度の90%(S2)、110%(S3)のたれを準備した。S1~S3のたれを基準として塩センサー出力値を0~12に分類した。次に実施例27のたれ(T1)、T1の塩分濃度を90%に減塩した実施例28(T2)を測定した。
各たれの3倍希釈液をα―Astree付属の専用ビーカーにセットし、味覚センサーで測定開始後、センサー強度が安定した100秒~120秒の測定値の平均を味覚センサー値とした。
図1に、たれ中の塩分濃度(A1の塩分濃度を100%とした相対%)とセンサーによる塩味強度の測定結果を示す。S1とT1は塩分濃度が同じであるが、味覚センサーは、少なくともD-プシコースを含む希少糖含有異性化糖を含むT1をS1に比べて約1.3倍塩味が強いと示した。S1中の塩濃度を90%に減塩しても、味覚センサーは少なくともD-プシコースを含む希少糖含有異性化糖を含むT2を、S1と同等以上の塩味と示した。
官能評価と同様に、味覚センサーを用いた場合でも、本発明の方法で希少糖含有異性化糖を飲食品に含んだ場合、塩味増強効果が確認された。
次に実施例27および28のたれの匂いを、Alpha-M.O.S社製の匂い分析装置HeraclesIIを用いて評価した。前記味覚センサーで用いたたれに加え、S1の砂糖量を90%(S4)、110%(S5)に変更したたれも準備した。
装置は2本のカラムを搭載し、各サンプルのクロマトグラムのパターン差により詳細なサンプルの匂い分析を可能とする。たれを装置付属のサンプルバイアル容器に封入し、60℃で15分保持し、その後、揮発成分をガスクロマトグラフにより分析することで、たれ中の揮発成分を測定した。
図2に、クロマトプロファイルにおいて、たれの主な匂い成分であるメチルピラジンのピーク面積を示す。グラフ2に示すように、希少糖を含まないたれ(S1~S5)と希少糖を含むたれ(T1、T2)でメチルピラジンのピーク面積は4倍程度の差があり、希少糖を含むことで焼き鳥のたれとして好ましい匂い成分の揮発が促進されたことが示唆された。官能評価結果と同様に、匂いセンサーを用いた場合でも、穀物を含有する飲食物について本発明の方法を用いれば、穀物由来の穀物臭を低減しつつ好ましい風味を引き立たせることができることが確認された。
(焼き鳥のたれ(3))
次に、少なくともD-プシコースを含む希少糖含有異性化糖に変えて、D-プシコースを用いて焼き鳥のたれ(実施例29)を調製した。表20に実施例29の配合を示す。表20には、基準サンプルとして使用した表18記載の比較例22も合わせて記載した。表20の配合割合に従って調製した調味液100gをビーカーに入れ、湯浴で90℃達温まで加熱し、焼き鳥のたれを得た。
比較例22のたれを基準サンプルとして、実施例29のたれの塩味を17人のパネラー(男性10人、女性7人)で評価した。評価方法については、焼き鳥のたれ(2)-官能評価と同様である。
表21に各パネラーの塩味強度点数の平均値を示す。表21に示すように、比較例22と実施例29の塩分濃度は同じでも希少糖の1つであるD-プシコースを含むことで、パネラーは実施例29の塩味を明らかに強く感じた。
なお、焼き鳥のたれ(2)-官能評価と同様に実施例29の塩味強度点数の検定をおこなった結果、p<0.001となり、比較例22と比較して実施例29の塩味強度は有意に差が認められた。
(ポテトチップス)
表22の配合割合に従って調製したスナック用シーズニング5gをポテトチップス100gに振り掛け、塩味のポテトチップスを作製した。得られたポテトチップスについて、比較例25を基準サンプルとして実施例31の塩味をパネラー16人(男性8人女性8人)により評価した。評価方法については、焼き鳥のたれ(2)-官能評価と同様である。
表23に各パネラーの塩味強度点数の平均値を示す。D-プシコースを含有した実施例31を使用したポテトチップスは、比較例25を使用したポテトチップスに比べて塩味強度点数は高くなった。ポテトチップスにおいても、D-プシコースを含むことで塩味増強効果を確認できた。
なお、パネラーには実施例31とともに比較例25と同様のサンプルZも比較例25と同一とは明かさずに評価してもらった。Zに対して付けた点数を基に実施例31の有意差検定を行ったところ、p<0.05となり、比較例25に対して実施例31の塩味強度は有意に差が認められた。
Claims (12)
- 塩類を含む飲食品の原材料に希少糖を含有させることを特徴とする、塩類を含有する飲食物の塩味増強方法。
- 塩味増強方法が、塩類を含有する飲食物の塩類含有量を減らす減塩方法である、請求項1に記載の方法。
- 塩味増強方法が、塩類を加えた穀物をその一部として含む飲食品の原材料における穀物由来の穀物臭をマスキングする方法である、請求項1に記載の方法。
- 希少糖が、少なくともD-プシコースを含む希少糖であることを特徴とする請求項1ないし3のいずれか一項に記載の方法。
- 少なくともD-プシコースを含む希少糖が、シロップである、請求項4に記載の方法。
- 少なくともD-プシコースを含む希少糖が、フラクトース、異性化糖、グルコースまたは砂糖を原料として製造されたものである、請求項4または5に記載の方法。
- 少なくともD-プシコースを含む希少糖が、D-プシコースを0.5~17.0%含んでなることを特徴とする、請求項4ないし6のいずれか一項に記載の方法。
- 塩類が、塩化ナトリウム、塩化カリウム、塩化マグネシウム、塩化カルシウム、グルタミン酸ナトリウムおよびコハク酸ナトリウムから選ばれる一種以上であることを特徴とする、請求項1ないし7のいずれか一項に記載の方法。
- 少なくともD-プシコースを含む希少糖を、塩類を含む飲食物の全原材料100重量部に対して固形物換算で0.01~46重量部含有させることを特徴とする、請求項4ないし8のいずれか一項に記載の方法。
- 飲食物中における少なくともD-プシコースを含む希少糖の含有量A(固形分換算量、g/100g)とNa、K、CaおよびMgの合計含有量B(g/100g)の比であるA/Bが、0.02~78であることを特徴とする、請求項4ないし9のいずれか一項に記載の方法。
- 請求項1ないし10のいずれか一項に記載の塩味増強方法によって塩味が増強された飲食物。
- 少なくともD-プシコースを含む希少糖を含有する、塩類を含む飲食品の原材料に含有させて用いる塩味増強剤。
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES14782867.7T ES2655276T3 (es) | 2013-04-08 | 2014-03-27 | Procedimiento para reforzar el sabor salado de productos alimenticios |
US14/782,914 US20160029675A1 (en) | 2013-04-08 | 2014-03-27 | Method for enhancing saltiness of food or drink , food or drink obtained using the method, and saltiness enhancer |
JP2015511200A JP6335883B2 (ja) | 2013-04-08 | 2014-03-27 | 飲食物の塩味増強方法および該方法により得られる飲食物並びに塩味増強剤 |
KR1020157031955A KR102272145B1 (ko) | 2013-04-08 | 2014-03-27 | 음식물의 짠맛 증강 방법 및 상기 방법에 의해 얻어지는 음식물 및 짠맛 증강제 |
EP14782867.7A EP2984940B1 (en) | 2013-04-08 | 2014-03-27 | Method for reinforcing salty taste of food |
CN201480020063.1A CN105101815B (zh) | 2013-04-08 | 2014-03-27 | 饮食物的咸味增强方法以及利用该方法所得的饮食物及咸味增强剂 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2013080665 | 2013-04-08 | ||
JP2013-080665 | 2013-04-08 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2014168015A1 true WO2014168015A1 (ja) | 2014-10-16 |
Family
ID=51689427
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2014/058873 WO2014168015A1 (ja) | 2013-04-08 | 2014-03-27 | 飲食物の塩味増強方法および該方法により得られる飲食物並びに塩味増強剤 |
Country Status (8)
Country | Link |
---|---|
US (1) | US20160029675A1 (ja) |
EP (1) | EP2984940B1 (ja) |
JP (1) | JP6335883B2 (ja) |
KR (1) | KR102272145B1 (ja) |
CN (1) | CN105101815B (ja) |
ES (1) | ES2655276T3 (ja) |
TW (1) | TWI651053B (ja) |
WO (1) | WO2014168015A1 (ja) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6101831B1 (ja) * | 2016-02-15 | 2017-03-22 | 物産フードサイエンス株式会社 | 塩味増強剤 |
WO2018066825A1 (ko) | 2016-10-06 | 2018-04-12 | 씨제이제일제당(주) | 저장 안정성이 개선된 토마토 케첩 |
JP2019528775A (ja) * | 2016-10-07 | 2019-10-17 | シージェイ チェイルジェダン コーポレーションCj Cheiljedang Corporation | アルロースおよび塩を含む味質の改善された甘味料組成物および塩を用いたアルロースの味質改善方法 |
JP2020171309A (ja) * | 2016-03-09 | 2020-10-22 | シージェイ チェルジェダン コーポレイション | オリゴ糖の耐酸性が向上した甘味料、これを含む食品及びオリゴ糖の耐酸性を向上させる方法 |
JP2020534851A (ja) * | 2017-09-29 | 2020-12-03 | サムヤン コーポレイション | 醤油組成物およびその製造方法 |
EP3261455B1 (en) | 2015-02-24 | 2022-01-26 | Tate & Lyle Ingredients Americas LLC | Allulose syrups |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20180038991A (ko) * | 2016-10-07 | 2018-04-17 | 씨제이제일제당 (주) | 알룰로스를 이용한, 알코올성 음료의 알코올감의 개선 방법 |
MX2019007007A (es) * | 2016-12-13 | 2019-08-26 | Tate & Lyle Ingredients Americas Llc | Modificacion o mejora del sabor de productos alimenticios y bebidas. |
KR102065156B1 (ko) * | 2017-08-31 | 2020-02-27 | 주식회사 삼양사 | 고추장 조성물 및 이의 제조방법 |
WO2019045378A1 (ko) * | 2017-08-31 | 2019-03-07 | 주식회사 삼양사 | 장류 조성물 및 이의 제조방법 |
AR119241A1 (es) * | 2019-06-28 | 2021-12-01 | Corn Products Dev Inc | Preparados de fruta y otras salsas dulces que comprenden soluciones de reducción de azúcar y almidón |
Citations (24)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01222753A (ja) * | 1988-03-01 | 1989-09-06 | Asahi Chem Ind Co Ltd | 佃煮の製造法 |
JPH05184326A (ja) | 1992-01-09 | 1993-07-27 | T Hasegawa Co Ltd | 食塩含有飲食品の塩辛味増強法 |
JPH0614742A (ja) | 1992-05-08 | 1994-01-25 | Takara Shuzo Co Ltd | 呈味改良剤 |
JPH07289198A (ja) | 1994-04-15 | 1995-11-07 | Soc Prod Nestle Sa | 食品または飲料の食塩味増強方法 |
JPH1066540A (ja) | 1996-06-20 | 1998-03-10 | Hayashibara Biochem Lab Inc | 飲食物の塩から味及び/又は旨味増強方法 |
WO2001039613A1 (fr) | 1999-11-29 | 2001-06-07 | Kyowa Hakko Kogyo Co., Ltd. | Procede et agent de renforcement du gout sale, assaisonnement au gout sale et aliment au gout sale renforce |
JP2002017392A (ja) | 2000-07-07 | 2002-01-22 | Hayashibara Biochem Lab Inc | D−キシロース・イソメラーゼを用いるアルドヘキソースの製造方法 |
JP2002345430A (ja) | 2001-05-28 | 2002-12-03 | Kyowa Hakko Kogyo Co Ltd | 食塩味増強方法、食塩味増強剤、食塩味調味料および食塩味増強飲食品 |
JP2004275097A (ja) | 2003-03-17 | 2004-10-07 | Yaizu Suisankagaku Industry Co Ltd | 飲食品の塩味増強方法及びそれに用いられる調味料 |
WO2006101118A1 (ja) * | 2005-03-23 | 2006-09-28 | National University Corporation Kagawa University | D-プシコースの血糖値日内異常上昇抑制の用途 |
JP2006296357A (ja) | 2005-04-25 | 2006-11-02 | Ogawa & Co Ltd | 呈味増強剤及び該呈味増強剤を含有する香味料並びに該香味料を含有する飲食物 |
JP2006314235A (ja) | 2005-05-11 | 2006-11-24 | Showa Sangyo Co Ltd | 塩味増強方法、飲食物の減塩方法、減塩飲食物及びその製造方法 |
JP2007289182A (ja) | 2006-03-31 | 2007-11-08 | Kick Off:Kk | 塩味増強剤、または塩味増強剤を添加した減塩飲食物及びその製造方法 |
JP2008054661A (ja) | 2006-06-21 | 2008-03-13 | Adeka Corp | 塩味強化剤 |
JP2008099624A (ja) | 2006-10-20 | 2008-05-01 | Nikken Kasei Kk | 塩味増強方法 |
WO2008059623A1 (fr) * | 2006-11-10 | 2008-05-22 | Matsutani Chemical Industry Co., Ltd. | Édulcorant contenant du d-psicose et aliments et boissons obtenus à l'aide de celui-ci |
WO2008120726A1 (ja) | 2007-03-30 | 2008-10-09 | Hiroshima University | 塩味増強剤、飲食品、および飲食品の製造方法 |
JP2008289426A (ja) | 2007-05-25 | 2008-12-04 | Nissin Foods Holdings Co Ltd | 食塩代替物、及び減塩加工食品とその製造方法 |
JP2009082070A (ja) | 2007-09-28 | 2009-04-23 | Hayashibara Biochem Lab Inc | 飲食物の塩から味及び/又は旨味増強方法 |
JP2009148216A (ja) | 2007-12-21 | 2009-07-09 | Nippon Suisan Kaisha Ltd | 塩味増強剤及びその製造方法 |
JP2010011807A (ja) | 2008-07-04 | 2010-01-21 | Ajinomoto Co Inc | グルタミン酸マグネシウム含有塩味増強剤 |
JP2010075070A (ja) | 2008-09-24 | 2010-04-08 | Adeka Corp | 塩味強化剤 |
WO2010113785A1 (ja) | 2009-03-30 | 2010-10-07 | 松谷化学工業株式会社 | 目的とするヘキソースを所定量含む原料糖とは異なる糖組成の糖組成物の製造方法および製造された糖組成物の用途 |
JP2012060930A (ja) * | 2010-09-16 | 2012-03-29 | Matsutani Chem Ind Ltd | 味質の改善された酒類およびビール風味飲料、およびその製造方法 |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6439613A (en) | 1987-08-05 | 1989-02-09 | Pioneer Electronic Corp | Magnetic head |
JPH01157356A (ja) * | 1987-12-14 | 1989-06-20 | Asahi Chem Ind Co Ltd | ソルボースを含有する甘味料組成物 |
AU2003235403A1 (en) * | 2002-05-22 | 2003-12-02 | Fushimi Pharmaceutical Co., Ltd. | Method of utilizing physiological activity of rare saccharide and compositions containing rare saccharide |
JP5292569B2 (ja) | 2006-11-10 | 2013-09-18 | 国立大学法人名古屋大学 | 抗老化転写因子活性化剤及びその利用 |
GB0703524D0 (en) * | 2007-02-23 | 2007-04-04 | Cadbury Schweppes Plc | Improved sweetener compositions |
US20080226773A1 (en) * | 2007-03-14 | 2008-09-18 | Concentrate Manufacturing Company Of Ireland | Beverage Sweetened with Rebaudioside A |
KR20090128200A (ko) * | 2008-06-10 | 2009-12-15 | 씨제이제일제당 (주) | 시럽 조성물 |
JP5731784B2 (ja) * | 2010-09-29 | 2015-06-10 | 松谷化学工業株式会社 | 食感食味の優れたベーカリー製品及びその製造法 |
JP5859191B2 (ja) * | 2010-09-29 | 2016-02-10 | 松谷化学工業株式会社 | 高甘味度甘味料に対する呈味改良組成物およびその応用 |
-
2014
- 2014-03-27 CN CN201480020063.1A patent/CN105101815B/zh active Active
- 2014-03-27 KR KR1020157031955A patent/KR102272145B1/ko active IP Right Grant
- 2014-03-27 WO PCT/JP2014/058873 patent/WO2014168015A1/ja active Application Filing
- 2014-03-27 ES ES14782867.7T patent/ES2655276T3/es active Active
- 2014-03-27 EP EP14782867.7A patent/EP2984940B1/en active Active
- 2014-03-27 JP JP2015511200A patent/JP6335883B2/ja active Active
- 2014-03-27 US US14/782,914 patent/US20160029675A1/en not_active Abandoned
- 2014-04-07 TW TW103112674A patent/TWI651053B/zh active
Patent Citations (24)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01222753A (ja) * | 1988-03-01 | 1989-09-06 | Asahi Chem Ind Co Ltd | 佃煮の製造法 |
JPH05184326A (ja) | 1992-01-09 | 1993-07-27 | T Hasegawa Co Ltd | 食塩含有飲食品の塩辛味増強法 |
JPH0614742A (ja) | 1992-05-08 | 1994-01-25 | Takara Shuzo Co Ltd | 呈味改良剤 |
JPH07289198A (ja) | 1994-04-15 | 1995-11-07 | Soc Prod Nestle Sa | 食品または飲料の食塩味増強方法 |
JPH1066540A (ja) | 1996-06-20 | 1998-03-10 | Hayashibara Biochem Lab Inc | 飲食物の塩から味及び/又は旨味増強方法 |
WO2001039613A1 (fr) | 1999-11-29 | 2001-06-07 | Kyowa Hakko Kogyo Co., Ltd. | Procede et agent de renforcement du gout sale, assaisonnement au gout sale et aliment au gout sale renforce |
JP2002017392A (ja) | 2000-07-07 | 2002-01-22 | Hayashibara Biochem Lab Inc | D−キシロース・イソメラーゼを用いるアルドヘキソースの製造方法 |
JP2002345430A (ja) | 2001-05-28 | 2002-12-03 | Kyowa Hakko Kogyo Co Ltd | 食塩味増強方法、食塩味増強剤、食塩味調味料および食塩味増強飲食品 |
JP2004275097A (ja) | 2003-03-17 | 2004-10-07 | Yaizu Suisankagaku Industry Co Ltd | 飲食品の塩味増強方法及びそれに用いられる調味料 |
WO2006101118A1 (ja) * | 2005-03-23 | 2006-09-28 | National University Corporation Kagawa University | D-プシコースの血糖値日内異常上昇抑制の用途 |
JP2006296357A (ja) | 2005-04-25 | 2006-11-02 | Ogawa & Co Ltd | 呈味増強剤及び該呈味増強剤を含有する香味料並びに該香味料を含有する飲食物 |
JP2006314235A (ja) | 2005-05-11 | 2006-11-24 | Showa Sangyo Co Ltd | 塩味増強方法、飲食物の減塩方法、減塩飲食物及びその製造方法 |
JP2007289182A (ja) | 2006-03-31 | 2007-11-08 | Kick Off:Kk | 塩味増強剤、または塩味増強剤を添加した減塩飲食物及びその製造方法 |
JP2008054661A (ja) | 2006-06-21 | 2008-03-13 | Adeka Corp | 塩味強化剤 |
JP2008099624A (ja) | 2006-10-20 | 2008-05-01 | Nikken Kasei Kk | 塩味増強方法 |
WO2008059623A1 (fr) * | 2006-11-10 | 2008-05-22 | Matsutani Chemical Industry Co., Ltd. | Édulcorant contenant du d-psicose et aliments et boissons obtenus à l'aide de celui-ci |
WO2008120726A1 (ja) | 2007-03-30 | 2008-10-09 | Hiroshima University | 塩味増強剤、飲食品、および飲食品の製造方法 |
JP2008289426A (ja) | 2007-05-25 | 2008-12-04 | Nissin Foods Holdings Co Ltd | 食塩代替物、及び減塩加工食品とその製造方法 |
JP2009082070A (ja) | 2007-09-28 | 2009-04-23 | Hayashibara Biochem Lab Inc | 飲食物の塩から味及び/又は旨味増強方法 |
JP2009148216A (ja) | 2007-12-21 | 2009-07-09 | Nippon Suisan Kaisha Ltd | 塩味増強剤及びその製造方法 |
JP2010011807A (ja) | 2008-07-04 | 2010-01-21 | Ajinomoto Co Inc | グルタミン酸マグネシウム含有塩味増強剤 |
JP2010075070A (ja) | 2008-09-24 | 2010-04-08 | Adeka Corp | 塩味強化剤 |
WO2010113785A1 (ja) | 2009-03-30 | 2010-10-07 | 松谷化学工業株式会社 | 目的とするヘキソースを所定量含む原料糖とは異なる糖組成の糖組成物の製造方法および製造された糖組成物の用途 |
JP2012060930A (ja) * | 2010-09-16 | 2012-03-29 | Matsutani Chem Ind Ltd | 味質の改善された酒類およびビール風味飲料、およびその製造方法 |
Non-Patent Citations (2)
Title |
---|
HIDEKO FURUKAWA; OISHISA WO HAKARU: "Shokuhin Kannou Kensa no Jissai", November 1994, SAIWAI SHOBO, pages: 5 - 18 |
See also references of EP2984940A4 |
Cited By (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3261455B1 (en) | 2015-02-24 | 2022-01-26 | Tate & Lyle Ingredients Americas LLC | Allulose syrups |
US11653688B2 (en) | 2015-02-24 | 2023-05-23 | Tate & Lyle Solutions Usa Llc | Allulose syrups |
JP2017143748A (ja) * | 2016-02-15 | 2017-08-24 | 物産フードサイエンス株式会社 | 塩味増強剤 |
JP6101831B1 (ja) * | 2016-02-15 | 2017-03-22 | 物産フードサイエンス株式会社 | 塩味増強剤 |
US11969000B2 (en) | 2016-03-09 | 2024-04-30 | Cj Cheiljedang Corporation | Sweetener having increased acid resistance of oligosaccharides, food containing same, and method for increasing acid resistance of oligosaccharides |
JP7175295B2 (ja) | 2016-03-09 | 2022-11-18 | シージェイ チェルジェダン コーポレイション | オリゴ糖の耐酸性が向上した甘味料、これを含む食品及びオリゴ糖の耐酸性を向上させる方法 |
JP2020171309A (ja) * | 2016-03-09 | 2020-10-22 | シージェイ チェルジェダン コーポレイション | オリゴ糖の耐酸性が向上した甘味料、これを含む食品及びオリゴ糖の耐酸性を向上させる方法 |
JP7031825B2 (ja) | 2016-10-06 | 2022-03-08 | シージェイ チェイルジェダン コーポレーション | 保存安定性が改善されたトマトケチャップ |
US10980261B2 (en) | 2016-10-06 | 2021-04-20 | Cj Cheiljedang Corporation | Tomato ketchup with improved storage stability |
JP2019528768A (ja) * | 2016-10-06 | 2019-10-17 | シージェイ チェイルジェダン コーポレーションCj Cheiljedang Corporation | 保存安定性が改善されたトマトケチャップ |
WO2018066825A1 (ko) | 2016-10-06 | 2018-04-12 | 씨제이제일제당(주) | 저장 안정성이 개선된 토마토 케첩 |
JP2019528775A (ja) * | 2016-10-07 | 2019-10-17 | シージェイ チェイルジェダン コーポレーションCj Cheiljedang Corporation | アルロースおよび塩を含む味質の改善された甘味料組成物および塩を用いたアルロースの味質改善方法 |
US11653684B2 (en) | 2016-10-07 | 2023-05-23 | Cj Cheiljedang Corporation | Sweetener composition with improved taste quality comprising allulose and salt and method for improving taste quality of alulose using salt |
JP2020534851A (ja) * | 2017-09-29 | 2020-12-03 | サムヤン コーポレイション | 醤油組成物およびその製造方法 |
Also Published As
Publication number | Publication date |
---|---|
KR20150139607A (ko) | 2015-12-11 |
KR102272145B1 (ko) | 2021-07-01 |
CN105101815A (zh) | 2015-11-25 |
EP2984940B1 (en) | 2017-12-13 |
EP2984940A1 (en) | 2016-02-17 |
TW201446153A (zh) | 2014-12-16 |
CN105101815B (zh) | 2017-07-28 |
US20160029675A1 (en) | 2016-02-04 |
EP2984940A4 (en) | 2016-10-26 |
ES2655276T3 (es) | 2018-02-19 |
JP6335883B2 (ja) | 2018-05-30 |
TWI651053B (zh) | 2019-02-21 |
JPWO2014168015A1 (ja) | 2017-02-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6335883B2 (ja) | 飲食物の塩味増強方法および該方法により得られる飲食物並びに塩味増強剤 | |
KR100473434B1 (ko) | 음식물의짠맛및/또는좋은맛증강방법 | |
JP5972167B2 (ja) | 飲食物の塩味改善方法及び塩味改善剤 | |
TWI592097B (zh) | 具有風味增強效果之酵母萃取物 | |
CN111683542B (zh) | 低热量辣酱 | |
WO2013140901A1 (ja) | 酵母エキス加熱反応調味料 | |
EP0181421B1 (en) | Flavor enhancing seasonings and foods containing them | |
JPS609465A (ja) | こく味調味料又はこく味の増強された食品の製造法 | |
JP5066742B2 (ja) | 飲食物の塩から味及び/又は旨味増強方法 | |
EP3349594B1 (en) | Salt substitute composition and use thereof | |
JP7329330B2 (ja) | 風味付与調味料 | |
JP7398195B2 (ja) | 食品の塩味持続性向上剤 | |
JP2015188345A (ja) | 風味改良剤およびその製造方法 | |
JP5890732B2 (ja) | 飲食物の風味を向上する方法 | |
JP7350513B2 (ja) | 塩味成分含有飲食組成物、塩味増強剤、塩味を増強する方法 | |
JP2018177674A (ja) | 呈味向上効果を有する難消化性グルカン | |
JP2021101654A (ja) | シーズニング風味増強剤、及びそれを含有するシーズニング | |
JP6325233B2 (ja) | エキス調味料 | |
CN114554869A (zh) | 盐味增强剂 | |
WO2023090287A1 (ja) | 塩味増強用組成物並びに口に入れる組成物及びその塩味を増強する方法 | |
TW201438596A (zh) | 增強鹽味及/或鮮甜味之飲食品及其製造方法、增強飲食品之鹽味及/或鮮甜味用之組成物、增強飲食品之鹽味及/或鮮甜味之方法 | |
JP2017184732A (ja) | コク味付与機能を有する組成物 | |
JPS609464A (ja) | こく味調味料の製法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 201480020063.1 Country of ref document: CN |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 14782867 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 2015511200 Country of ref document: JP Kind code of ref document: A |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2014782867 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 14782914 Country of ref document: US |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
ENP | Entry into the national phase |
Ref document number: 20157031955 Country of ref document: KR Kind code of ref document: A |