WO2016088638A1 - Saltiness enhancer - Google Patents
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- WO2016088638A1 WO2016088638A1 PCT/JP2015/083184 JP2015083184W WO2016088638A1 WO 2016088638 A1 WO2016088638 A1 WO 2016088638A1 JP 2015083184 W JP2015083184 W JP 2015083184W WO 2016088638 A1 WO2016088638 A1 WO 2016088638A1
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- the present invention relates to a salty taste enhancer excellent in a salty taste enhancing effect, a flavorant containing the salty taste enhancer, and a food and drink containing the flavorant.
- Salt sodium chloride
- sodium chloride is an indispensable material in the food industry, such as adding salty taste to foods and drinks to adjust the taste, or improving storage stability and physical properties.
- excessive intake of sodium causes many diseases including hypertension, and it is desired to reduce the intake with the aging of the population.
- Patent Documents 1 all have unpleasant tastes derived from materials such as bitterness, egg taste, and metal taste, and their usage and fields of use are greatly limited.
- Some attempts have been disclosed to reduce the amount of salt used by enhancing salty taste.
- a method of adding ⁇ -aminobutyric acid and an organic acid and / or a salt thereof Patent Document 2
- a method of adding an acidic peptide Patent Document 3
- a method of adding a milk candy protein hydrolyzate Patent Document 4
- a method of adding a malt extract Patent Document 5
- arginine, lysine, and leucine are known as amino acids that enhance saltiness (Non-patent Documents 1 and 2).
- these techniques have a problem in that the salty taste enhancing effect is insufficient and the taste is unfavorably affected by the taste of foods and drinks to be used.
- Patent Document 6 a composition containing spirantol enhances salty taste
- a variety of foods and drinks are available because the saltiness of the foods can be maintained while reducing the salt content added to the foods and drinks, and the taste and odorlessness at the concentration actually added to the foods and drinks.
- the present invention is as follows.
- a salty taste enhancer comprising spirantol and arginine or a salt thereof.
- a flavoring composition comprising the salty taste enhancer according to the above (1) to (3) and a flavoring ingredient.
- a food or drink comprising the salty taste enhancer of (1) to (3) above.
- a food or drink comprising the flavor composition of (4) or (5) above.
- a method for enhancing the salty taste of a food or drink comprising adding the salty taste enhancer of (1) to (3) to the food or drink.
- the food / beverage products which reduced the sodium content can be provided, without impairing the original salty taste and flavor of food / beverage products.
- the salty taste enhancer of the present invention exhibits an effect by adding a trace amount of tasteless and odorless, the salty taste can be naturally enhanced without impairing the original flavor and palatability of food and drink. Therefore, low sodium foods required by patients with high blood pressure, kidney disease, heart disease, etc. It is suitable for salt-containing foods and drinks in which the salt reduction rate is limited.
- the salty taste enhancer of the present invention is excellent in versatility because it can be used in various foods and drinks, and its raw materials have been conventionally used for food, so it is highly safe and inexpensive and can be easily obtained on a daily basis. Cost performance is high because saltiness can be enhanced with raw materials.
- the horizontal axis represents NaCl concentration (M), and the vertical axis represents the number of licks (relative value). It is a graph which shows the change of the lick number of the sodium chloride aqueous solution ( ⁇ in a figure), and the solution ( ⁇ in a figure) which added arginine hydrochloride 15 mM to the sodium chloride aqueous solution.
- the horizontal axis represents NaCl concentration (M), and the vertical axis represents the number of licks (relative value).
- Salty taste enhancer contains spirantol and arginine or a salt thereof as active ingredients.
- the spiranthol used in the present invention is a pungent component contained in the asteraceae Spilanthes acmella, Spilanthes acmella var. Oleracea, and the like, and is represented by the following chemical formula. Isobutyl-2,6,8-decatrienamide. CH 3 CH ⁇ CH—CH ⁇ CH (CH 2 ) 2 CH ⁇ CHCONHCH 2 CH (CH 3 ) 2
- Spirantol can be obtained by collecting and purifying from the plant, and can also be chemically synthesized.
- spirantol obtained by any method can be used and does not have to be highly purified.
- a plant extract or essential oil containing spirantol may be used without purification. From the viewpoint of safety, it is preferable to use an extract or essential oil obtained from a plant with experience of eating, and from the viewpoint of practicality such as supply, price, etc. It is particularly preferred to use an extract or an essential oil.
- Spirantol can be extracted, for example, by extraction or distillation from whole or flower heads of Dutch sennici or Kivana holland sennici having a high spirantol content.
- the flower heads of Dutch sennici or Kibana holland sennici are dried and ground, and then extracted with an organic solvent to obtain an extract containing spiranthol.
- the organic solvent used for the extraction is not particularly limited, and alcohols such as methanol, ethanol, propanol and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, hexane, heptane, etc.
- Hydrocarbons can be used alone or in combination as appropriate.
- Polar organic solvents such as alcohols are preferred, and ethanol or an aqueous ethanol solution is particularly preferred from the viewpoint of safety.
- the aqueous ethanol solution has an ethanol concentration of preferably 50 to 90% (w / w), particularly preferably 70 to 80% (w / w).
- the solvent is distilled off from the obtained extract by a conventional method to obtain a spirantol-containing extract.
- the obtained spirantol-containing extract can be used as it is as a salty taste enhancer for foods and drinks, but when the influence of ingredients other than spirantol contained in the extract on the flavor of foods and drinks becomes a problem, It is preferable to increase the spirantol content by a purification method such as distillation.
- a purification method such as distillation. Examples of the purification method include molecular distillation, thin film distillation, various chromatography, and the like.
- the spirantol is used in combination with arginine, which is one of basic amino acids, or a salt thereof.
- arginine can be produced by fermentation, chemical synthesis, protein hydrolysis, extraction from natural products, or any other method. Since arginine is basic, it may be used together with an organic acid, an acidic amino acid, or an inorganic acid for pH adjustment as necessary. Furthermore, an acid is added to arginine to form a salt, for example, hydrochloric acid, phosphoric acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, phytic acid, fumaric acid, malic acid, aspartic acid, glutamic acid, etc.
- a physiologically acceptable salt may be formed by neutralizing or weakening the basicity of arginine with an acid.
- arginine or a salt thereof that is generally marketed as a food or drink material can be used upon purchase.
- the ratio of spirantol and arginine or a salt thereof is preferably 0.1 to 30: 1 to 1000, and particularly preferably 0.1 to 30:10 to 100 in terms of mass ratio. If it is out of this range, a synergistic salty taste enhancing effect by the combined use of spirantol and arginine or a salt thereof cannot be obtained.
- the salty taste enhancer of the present invention includes antioxidants, salt, saccharides, colorants, emulsifiers, preservatives, seasonings, sweeteners, color formers, pH adjusters, and the like in addition to the active ingredients spirantol and arginine or salts thereof. Various additives generally used in foods and drinks may be appropriately blended as necessary. Further, the salty taste enhancer may be solid or liquid, and there is no particular designation in the method of mixing solid or solution-like spiranthol with arginine or a salt thereof.
- flavoring ingredient combined with the salty taste enhancer of the present invention is not particularly limited, and various flavoring materials that have been used conventionally can be used according to applications and purposes. Specifically, amino acids and salts thereof And conventionally known flavoring materials such as nucleic acids, aldehydes, alcohols, esters, and spice extracts.
- the content of spirantol in the flavor composition is 1 ppm to 3%, particularly 3 ppm to 300 ppm, and the content of arginine or a salt thereof is 0.1% to 99%, particularly 300 ppm to 3%. It is preferable.
- the flavor composition may be liquid, powder, or solid, and can be appropriately adjusted depending on the food or drink to be applied.
- the salt enhancer or flavor composition of the present invention can be used without particular limitation for various foods and drinks containing salt.
- Breads such as confectionery bread and bread, jams, ramunes, tablets and tablet confectionery.
- Japanese soup stock for example, broth, seafood, kelp, shiitake, chicken, vegetables, soup stock, noodle soup, miso soup and Japanese seasoning, or western soup stock, eg beef, chicken, pork , Soup stocks such as seafood, vegetables, consomme soup and Western-style seasonings, or Chinese food tongue (hot water), for example, soup and Chinese seasonings taken from beef, chicken, pork, seafood, vegetables, etc. Can be given.
- the salty taste enhancer of the present invention is a food or drink having a salt concentration of 0.3% to 1.5% by mass, particularly 0.4% to 1.2% of food or drink (for example, soup, miso soup, noodle soup, When used in ramen juice, stew, soup, etc., the effect of enhancing is particularly high, and the flavor of the enhancer itself does not affect the food and drink, so it exhibits a particularly advantageous effect.
- the salty taste enhancer of the present invention When the salty taste enhancer of the present invention is added to foods and drinks, sufficient effects cannot be exerted when the content of spirantol and arginine or a salt thereof are low, and when they are high, the flavor affects the taste of foods and drinks. . Therefore, when the salty taste enhancer of the present invention is added directly to foods and drinks, an addition amount of 100 ppb to 30 ppm as the spirantol content in the final food or drink is appropriate, particularly preferably 100 ppb to 1 ppm. is there. On the other hand, the addition amount of arginine or a salt thereof is 1 ppm to 5%, preferably 10 ppm to 1%, particularly preferably 10 ppm to 100 ppm.
- the crude spirantol fraction 1 was purified by simple distillation (180 ° C.) using a Kugelrohr distillation apparatus under reduced pressure (0.1 mmHg) to obtain 0.98 g of crude spirantol fraction 2.
- the yield from the dried flower head of Dutch Sennichi was 0.33% (spirantol content 41.9%).
- a lick measuring device In a salty taste evaluation using an animal such as a mouse, a lick measuring device (Lick counter) is used. A schematic diagram is shown in FIG. As shown in FIG. 1, there is a 5 mm wide slit between the solution to be evaluated and the mouse, and a shutter that automatically opens and closes is attached. “Lick” refers to the act of licking a solution. When the mouse sticks its tongue out of the slit and licks the solution at the tip of the nozzle, the light sensor between the slit and the tip of the nozzle measures the lick. Since this action can be measured in a short time of 10 seconds, the taste in the oral cavity can be evaluated.
- Comparative Example 4 Measurement and evaluation were performed under the same conditions as in Comparative Example 3 except that the amount of purified spirantol added was changed from 10 ppm to 30 ppm. The results are shown in FIG. From FIG. 3, 30 ppm of spirantol showed a salty taste enhancing effect equivalent to 0.12M sodium chloride.
- salty taste enhancer was prepared by weighing and mixing the crude spirantol and arginine described in Production Example 1 with the blending amounts shown in Table 2.
- Consomme soup 1 was obtained according to the following formulation.
- Consomme soup 2 was obtained according to the following formulation.
- Consomme soup 1 (containing neither spirantol nor arginine) and consomme soup 2 (containing 304 ppb as spirantol and 30 ppm as arginine) were selected by the 10 panelists who had a stronger salty taste. From the evaluation results shown in Table 5, the consomme soup 2 commented that the salty taste was enhanced and the panelists were rich in flavor.
- Miso soup 2 was obtained according to the following formulation.
- Miso soup 1 (containing neither spiranthol nor arginine) and miso soup 2 (containing 304 ppb as spirantol and 30 ppm as arginine) were selected by 10 panelists who had a stronger salty taste. From the evaluation results shown in Table 8, the miso soup 2 commented that the saltiness was enhanced and the panel was rich in flavor.
- Noodle soup 2 was obtained by the following formulation.
- Noodle soup 1 (containing neither spirantol nor arginine) and noodle soup 2 (containing 101 ppb as spirantol and 10 ppm as arginine) were selected and 10 panelists selected the more salty. From the evaluation results shown in Table 11, noodle soup 2 commented that the salty taste was enhanced and the panelists were rich in flavor.
- salty taste enhancer was prepared by weighing and mixing the purified spirrantol and arginine described in Production Example 2 in the blending amounts shown in Table 12.
- salty taste enhancer of the present invention By using the salty taste enhancer of the present invention in foods and drinks, salty taste can be enhanced without affecting taste, and various low-salt foods excellent in flavor can be provided.
Abstract
Provided are: a saltiness enhancer that matches the consumer preference for reduced salt, is more natural, and is capable of providing an effect of enhancing saltiness without affecting the tastiness of food and beverages; and a food or beverage using same. A more natural, saltiness enhancing effect that does not affect the tastiness of food or beverages can be obtained by using, in food or beverage, a saltiness enhancer containing spilanthol and arginine or a salt thereof.
Description
本発明は、塩味増強効果に優れた塩味増強剤、該塩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に関する。
The present invention relates to a salty taste enhancer excellent in a salty taste enhancing effect, a flavorant containing the salty taste enhancer, and a food and drink containing the flavorant.
食塩（塩化ナトリウム）は、飲食物に塩味を付与して味を調え、あるいは保存性や物性の向上など、食品業界においては欠かすことのできない素材である。しかしながら、ナトリウムの過剰摂取は高血圧症を始めとする多くの病気の原因となり、人口構成の高齢化に伴い摂取量の減少が望まれている。
Salt (sodium chloride) is an indispensable material in the food industry, such as adding salty taste to foods and drinks to adjust the taste, or improving storage stability and physical properties. However, excessive intake of sodium causes many diseases including hypertension, and it is desired to reduce the intake with the aging of the population.
そのため近年、世界規模で食塩摂取量を減らそうとした動きがあり、欧米では１日の目標摂取量として６ｇを推奨している。一方、日本国内では、厚生労働省は、一日当りの食塩摂取量を１０ｇ以下とするように勧告しているが、日本高血圧学会の「高血圧治療ガイドライン」では、ＷＨＯや欧米の基準を受けて食塩摂取量は１日６ｇ以下にする方がより望ましいとされている。
それに対し、近年の国民栄養調査の結果によれば、日本人は、食塩を１日に約１１～１４ｇ摂取していると報告されている。 Therefore, in recent years, there has been a movement to reduce salt intake on a global scale, and Europe and the United States recommend 6 g as a daily target intake. On the other hand, in Japan, the Ministry of Health, Labor and Welfare recommends that the daily intake of salt be 10 g or less. However, the “High Blood Pressure Treatment Guidelines” of the Japanese Society of Hypertension provide salt intake according to WHO and Western standards. The amount is more preferably 6 g or less per day.
On the other hand, according to the results of the recent National Nutrition Survey, it is reported that Japanese take about 11-14g of salt per day.
それに対し、近年の国民栄養調査の結果によれば、日本人は、食塩を１日に約１１～１４ｇ摂取していると報告されている。 Therefore, in recent years, there has been a movement to reduce salt intake on a global scale, and Europe and the United States recommend 6 g as a daily target intake. On the other hand, in Japan, the Ministry of Health, Labor and Welfare recommends that the daily intake of salt be 10 g or less. However, the “High Blood Pressure Treatment Guidelines” of the Japanese Society of Hypertension provide salt intake according to WHO and Western standards. The amount is more preferably 6 g or less per day.
On the other hand, according to the results of the recent National Nutrition Survey, it is reported that Japanese take about 11-14g of salt per day.
そこで、近年、飲食物中に含まれる食塩の量を減らす試みがなされている。
飲食物のナトリウム量を減少させる方法としては、食塩中のナトリウムの一部を、塩味を有する塩化カリウムや塩化マグネシウムあるいは塩化カルシウムにより置き換え、ナトリウム量を相対的に減量する方法が提案されている（特許文献１）が、いずれも苦味又はエグ味、金属味など素材由来の不快味を有しており、その使用量、使用分野は大きく制限されている。 Therefore, in recent years, attempts have been made to reduce the amount of salt contained in food and drink.
As a method for reducing the amount of sodium in food and drink, a method has been proposed in which a portion of sodium in salt is replaced with salty potassium chloride, magnesium chloride or calcium chloride, and the amount of sodium is relatively reduced ( Patent Documents 1) all have unpleasant tastes derived from materials such as bitterness, egg taste, and metal taste, and their usage and fields of use are greatly limited.
飲食物のナトリウム量を減少させる方法としては、食塩中のナトリウムの一部を、塩味を有する塩化カリウムや塩化マグネシウムあるいは塩化カルシウムにより置き換え、ナトリウム量を相対的に減量する方法が提案されている（特許文献１）が、いずれも苦味又はエグ味、金属味など素材由来の不快味を有しており、その使用量、使用分野は大きく制限されている。 Therefore, in recent years, attempts have been made to reduce the amount of salt contained in food and drink.
As a method for reducing the amount of sodium in food and drink, a method has been proposed in which a portion of sodium in salt is replaced with salty potassium chloride, magnesium chloride or calcium chloride, and the amount of sodium is relatively reduced ( Patent Documents 1) all have unpleasant tastes derived from materials such as bitterness, egg taste, and metal taste, and their usage and fields of use are greatly limited.
また、塩味を増強させることにより、用いる食塩の量を減らす試みがいくつか開示されている。
たとえばγ－アミノ酪酸と、有機酸及び／又はその塩を添加する方法（特許文献２）、酸性ペプチドを添加する方法（特許文献３）、鮭白子蛋白加水分解物を添加する方法（特許文献４）、モルトエキスを添加する方法（特許文献５）などが知られている。
さらに塩味を増強するアミノ酸としてアルギニン、リシン、ロイシンが知られている（非特許文献１、非特許文献２）。
しかし、これらの手法では塩味増強効果が不十分であるうえ、雑味を有するため、使用する飲食物の風味に好ましくない影響を及ぼす点で問題があった。 Some attempts have been disclosed to reduce the amount of salt used by enhancing salty taste.
For example, a method of adding γ-aminobutyric acid and an organic acid and / or a salt thereof (Patent Document 2), a method of adding an acidic peptide (Patent Document 3), and a method of adding a milk candy protein hydrolyzate (Patent Document 4) ), A method of adding a malt extract (Patent Document 5) and the like are known.
Furthermore, arginine, lysine, and leucine are known as amino acids that enhance saltiness (Non-patentDocuments 1 and 2).
However, these techniques have a problem in that the salty taste enhancing effect is insufficient and the taste is unfavorably affected by the taste of foods and drinks to be used.
たとえばγ－アミノ酪酸と、有機酸及び／又はその塩を添加する方法（特許文献２）、酸性ペプチドを添加する方法（特許文献３）、鮭白子蛋白加水分解物を添加する方法（特許文献４）、モルトエキスを添加する方法（特許文献５）などが知られている。
さらに塩味を増強するアミノ酸としてアルギニン、リシン、ロイシンが知られている（非特許文献１、非特許文献２）。
しかし、これらの手法では塩味増強効果が不十分であるうえ、雑味を有するため、使用する飲食物の風味に好ましくない影響を及ぼす点で問題があった。 Some attempts have been disclosed to reduce the amount of salt used by enhancing salty taste.
For example, a method of adding γ-aminobutyric acid and an organic acid and / or a salt thereof (Patent Document 2), a method of adding an acidic peptide (Patent Document 3), and a method of adding a milk candy protein hydrolyzate (Patent Document 4) ), A method of adding a malt extract (Patent Document 5) and the like are known.
Furthermore, arginine, lysine, and leucine are known as amino acids that enhance saltiness (Non-patent
However, these techniques have a problem in that the salty taste enhancing effect is insufficient and the taste is unfavorably affected by the taste of foods and drinks to be used.
飲食物本来の風味を損なわずに塩味を増強させる方法としては、例えば、スピラントールを含有する組成物が塩味を増強することが知られている（特許文献６）。この手法によりナトリウム含量を減少させた場合、塩味をある程度増強させることはできるが、十分な効果を得ることができなかった。
As a method for enhancing salty taste without impairing the original flavor of food and drink, for example, it is known that a composition containing spirantol enhances salty taste (Patent Document 6). When the sodium content was reduced by this method, the salty taste could be enhanced to some extent, but a sufficient effect could not be obtained.
飲食物に添加される食塩含量を減少させつつ、その食品が本来持っている塩味を維持することができ、かつ、実際に飲食物に添加する濃度では無味無臭であるがゆえに、様々な飲食物に利用できる汎用性の高さ、豊富な食経験に裏打ちされた高い安全性、日常的に手軽に入手できる安価な原材料で達成可能な高いコストパフォーマンスという多くの利点を併せ持った塩味増強剤を提供することである。
A variety of foods and drinks are available because the saltiness of the foods can be maintained while reducing the salt content added to the foods and drinks, and the taste and odorlessness at the concentration actually added to the foods and drinks. We offer a salty taste enhancer that has many advantages such as high versatility that can be used in the past, high safety backed by abundant eating experience, and high cost performance that can be achieved with inexpensive raw materials that can be easily obtained on a daily basis. It is to be.
上記課題を解決するために本発明者らは鋭意検討した結果、スピラントールとアルギニンを組み合わせることにより、それぞれの効果が相乗的に発揮され、上記課題を解決することを見いだし、本発明を完成させた。
すなわち、本発明は、以下の通りである。
（１）スピラントールと、アルギニン又はその塩とを含有することを特徴とする塩味増強剤。
（２）スピラントールが、オランダセンニチ又はキバナオランダセンニチ由来の抽出物であることを特徴とする上記（１）の塩味増強剤。
（３）スピラントールとアルギニン又はその塩の比率が、質量比で０.１～３０：１～１０００である上記（１）又は（２）の塩味増強剤。
（４）上記（１）～（３）の塩味増強剤と、香味料成分とを含有することを特徴とする香味料組成物。
（５）質量基準でスピラントールの含量が１ｐｐｍ～３％であり、アルギニン又はその塩の含量が０.１％～９９％である上記（４）の香味料組成物。 As a result of intensive investigations to solve the above problems, the present inventors have found that, by combining spirantol and arginine, the respective effects can be exhibited synergistically to solve the above problems, thereby completing the present invention. .
That is, the present invention is as follows.
(1) A salty taste enhancer comprising spirantol and arginine or a salt thereof.
(2) The salty taste enhancer according to the above (1), wherein spirrantol is an extract derived from Dutch sennici or Kibana hollandic sennici.
(3) The salty taste enhancer according to (1) or (2) above, wherein the ratio of spirantol to arginine or a salt thereof is 0.1 to 30: 1 to 1000 by mass ratio.
(4) A flavoring composition comprising the salty taste enhancer according to the above (1) to (3) and a flavoring ingredient.
(5) The flavor composition according to (4) above, wherein the content of spiranthol is 1 ppm to 3% and the content of arginine or a salt thereof is 0.1% to 99% on a mass basis.
すなわち、本発明は、以下の通りである。
（１）スピラントールと、アルギニン又はその塩とを含有することを特徴とする塩味増強剤。
（２）スピラントールが、オランダセンニチ又はキバナオランダセンニチ由来の抽出物であることを特徴とする上記（１）の塩味増強剤。
（３）スピラントールとアルギニン又はその塩の比率が、質量比で０.１～３０：１～１０００である上記（１）又は（２）の塩味増強剤。
（４）上記（１）～（３）の塩味増強剤と、香味料成分とを含有することを特徴とする香味料組成物。
（５）質量基準でスピラントールの含量が１ｐｐｍ～３％であり、アルギニン又はその塩の含量が０.１％～９９％である上記（４）の香味料組成物。 As a result of intensive investigations to solve the above problems, the present inventors have found that, by combining spirantol and arginine, the respective effects can be exhibited synergistically to solve the above problems, thereby completing the present invention. .
That is, the present invention is as follows.
(1) A salty taste enhancer comprising spirantol and arginine or a salt thereof.
(2) The salty taste enhancer according to the above (1), wherein spirrantol is an extract derived from Dutch sennici or Kibana hollandic sennici.
(3) The salty taste enhancer according to (1) or (2) above, wherein the ratio of spirantol to arginine or a salt thereof is 0.1 to 30: 1 to 1000 by mass ratio.
(4) A flavoring composition comprising the salty taste enhancer according to the above (1) to (3) and a flavoring ingredient.
(5) The flavor composition according to (4) above, wherein the content of spiranthol is 1 ppm to 3% and the content of arginine or a salt thereof is 0.1% to 99% on a mass basis.
（６）上記（１）～（３）の塩味増強剤を含有することを特徴とする飲食物。
（７）上記（４）又は（５）の香味料組成物を含有することを特徴とする飲食物。
（８）上記（１）～（３）の塩味増強剤を飲食物に添加することを特徴とする飲食物の塩味増強方法。
（９）飲食物中に質量基準でスピラントールが１００ｐｐｂ～３０ｐｐｍ、アルギニン又はその塩が１ｐｐｍ～５％となるように塩味増強剤を添加することを特徴とする上記（８）の塩味増強方法。 (6) A food or drink comprising the salty taste enhancer of (1) to (3) above.
(7) A food or drink comprising the flavor composition of (4) or (5) above.
(8) A method for enhancing the salty taste of a food or drink, comprising adding the salty taste enhancer of (1) to (3) to the food or drink.
(9) The salty taste enhancing method according to (8) above, wherein a salty taste enhancer is added so that spirantol is 100 ppb to 30 ppm and arginine or a salt thereof is 1 ppm to 5% on a mass basis in the food or drink.
（７）上記（４）又は（５）の香味料組成物を含有することを特徴とする飲食物。
（８）上記（１）～（３）の塩味増強剤を飲食物に添加することを特徴とする飲食物の塩味増強方法。
（９）飲食物中に質量基準でスピラントールが１００ｐｐｂ～３０ｐｐｍ、アルギニン又はその塩が１ｐｐｍ～５％となるように塩味増強剤を添加することを特徴とする上記（８）の塩味増強方法。 (6) A food or drink comprising the salty taste enhancer of (1) to (3) above.
(7) A food or drink comprising the flavor composition of (4) or (5) above.
(8) A method for enhancing the salty taste of a food or drink, comprising adding the salty taste enhancer of (1) to (3) to the food or drink.
(9) The salty taste enhancing method according to (8) above, wherein a salty taste enhancer is added so that spirantol is 100 ppb to 30 ppm and arginine or a salt thereof is 1 ppm to 5% on a mass basis in the food or drink.
本発明によれば、飲食物本来の塩味や風味を損なうことなくナトリウム含量を減少させた飲食物を提供することができる。
本発明の塩味増強剤は、無味無臭となる極微量の添加で効果を発揮するので、飲食物本来の風味や嗜好性を損なうことなく、自然に、塩味を増強することができる。従って、高血圧、腎臓病、心臓病などの患者や患者予備軍が必要とする低ナトリウム食品、すなわち減塩目的で食塩の添加量を減らしたいにもかかわらず、風味や嗜好性の低下の点で減塩率が制限されているような食塩含有飲食物に好適である。
さらに、本発明の塩味増強剤は、様々な飲食物に利用できるので汎用性に優れ、その原材料は従来から食用に供されているため安全性が高く、また日常的に手軽に入手できる安価な原材料で塩味増強を達成できるのでコストパフォーマンスも高い。 ADVANTAGE OF THE INVENTION According to this invention, the food / beverage products which reduced the sodium content can be provided, without impairing the original salty taste and flavor of food / beverage products.
Since the salty taste enhancer of the present invention exhibits an effect by adding a trace amount of tasteless and odorless, the salty taste can be naturally enhanced without impairing the original flavor and palatability of food and drink. Therefore, low sodium foods required by patients with high blood pressure, kidney disease, heart disease, etc. It is suitable for salt-containing foods and drinks in which the salt reduction rate is limited.
Furthermore, the salty taste enhancer of the present invention is excellent in versatility because it can be used in various foods and drinks, and its raw materials have been conventionally used for food, so it is highly safe and inexpensive and can be easily obtained on a daily basis. Cost performance is high because saltiness can be enhanced with raw materials.
本発明の塩味増強剤は、無味無臭となる極微量の添加で効果を発揮するので、飲食物本来の風味や嗜好性を損なうことなく、自然に、塩味を増強することができる。従って、高血圧、腎臓病、心臓病などの患者や患者予備軍が必要とする低ナトリウム食品、すなわち減塩目的で食塩の添加量を減らしたいにもかかわらず、風味や嗜好性の低下の点で減塩率が制限されているような食塩含有飲食物に好適である。
さらに、本発明の塩味増強剤は、様々な飲食物に利用できるので汎用性に優れ、その原材料は従来から食用に供されているため安全性が高く、また日常的に手軽に入手できる安価な原材料で塩味増強を達成できるのでコストパフォーマンスも高い。 ADVANTAGE OF THE INVENTION According to this invention, the food / beverage products which reduced the sodium content can be provided, without impairing the original salty taste and flavor of food / beverage products.
Since the salty taste enhancer of the present invention exhibits an effect by adding a trace amount of tasteless and odorless, the salty taste can be naturally enhanced without impairing the original flavor and palatability of food and drink. Therefore, low sodium foods required by patients with high blood pressure, kidney disease, heart disease, etc. It is suitable for salt-containing foods and drinks in which the salt reduction rate is limited.
Furthermore, the salty taste enhancer of the present invention is excellent in versatility because it can be used in various foods and drinks, and its raw materials have been conventionally used for food, so it is highly safe and inexpensive and can be easily obtained on a daily basis. Cost performance is high because saltiness can be enhanced with raw materials.
以下、本発明を詳述する。
〔１〕塩味増強剤
本発明の塩味増強剤は、スピラントールとアルギニン又はその塩とを有効成分として含有する。
本発明で用いるスピラントール（spilanthol）とは、キク科オランダセンニチ（Spilanthes acmella）、キバナオランダセンニチ（Spilanthes acmella var. oleracea）等に含まれる辛味成分であり、下記の化学式で表されるＮ－イソブチル－2,6,8－デカトリエンアミドである。
ＣＨ3ＣＨ＝ＣＨ－ＣＨ＝ＣＨ(ＣＨ2)2ＣＨ＝ＣＨＣＯＮＨＣＨ2ＣＨ(ＣＨ3)2 The present invention is described in detail below.
[1] Salty taste enhancer The salty taste enhancer of the present invention contains spirantol and arginine or a salt thereof as active ingredients.
The spiranthol used in the present invention is a pungent component contained in the asteraceae Spilanthes acmella, Spilanthes acmella var. Oleracea, and the like, and is represented by the following chemical formula. Isobutyl-2,6,8-decatrienamide.
CH 3 CH═CH—CH═CH (CH 2 ) 2 CH═CHCONHCH 2 CH (CH 3 ) 2
〔１〕塩味増強剤
本発明の塩味増強剤は、スピラントールとアルギニン又はその塩とを有効成分として含有する。
本発明で用いるスピラントール（spilanthol）とは、キク科オランダセンニチ（Spilanthes acmella）、キバナオランダセンニチ（Spilanthes acmella var. oleracea）等に含まれる辛味成分であり、下記の化学式で表されるＮ－イソブチル－2,6,8－デカトリエンアミドである。
ＣＨ3ＣＨ＝ＣＨ－ＣＨ＝ＣＨ(ＣＨ2)2ＣＨ＝ＣＨＣＯＮＨＣＨ2ＣＨ(ＣＨ3)2 The present invention is described in detail below.
[1] Salty taste enhancer The salty taste enhancer of the present invention contains spirantol and arginine or a salt thereof as active ingredients.
The spiranthol used in the present invention is a pungent component contained in the asteraceae Spilanthes acmella, Spilanthes acmella var. Oleracea, and the like, and is represented by the following chemical formula. Isobutyl-2,6,8-decatrienamide.
CH 3 CH═CH—CH═CH (CH 2 ) 2 CH═CHCONHCH 2 CH (CH 3 ) 2
スピラントールは前記植物から採取、精製することにより得られる他、化学的に合成することも可能である。本発明ではいずれの方法により得られたスピラントールであっても使用でき、また、純度が高いものである必要はない。
他の成分の味やにおいが飲食物の香味に影響を与えない場合は、スピラントールを含有する植物の抽出物や精油等を精製することなく使用してもよい。安全性の観点からは食経験のある植物から得られる抽出物又は精油を使用することが好ましく、また、供給、価格等の実用性の観点から、スピラントール含量の多いオランダセンニチ又はキバナオランダセンニチの抽出物又は精油を使用するのが特に好ましい。 Spirantol can be obtained by collecting and purifying from the plant, and can also be chemically synthesized. In the present invention, spirantol obtained by any method can be used and does not have to be highly purified.
When the taste and odor of other components do not affect the flavor of food and drink, a plant extract or essential oil containing spirantol may be used without purification. From the viewpoint of safety, it is preferable to use an extract or essential oil obtained from a plant with experience of eating, and from the viewpoint of practicality such as supply, price, etc. It is particularly preferred to use an extract or an essential oil.
他の成分の味やにおいが飲食物の香味に影響を与えない場合は、スピラントールを含有する植物の抽出物や精油等を精製することなく使用してもよい。安全性の観点からは食経験のある植物から得られる抽出物又は精油を使用することが好ましく、また、供給、価格等の実用性の観点から、スピラントール含量の多いオランダセンニチ又はキバナオランダセンニチの抽出物又は精油を使用するのが特に好ましい。 Spirantol can be obtained by collecting and purifying from the plant, and can also be chemically synthesized. In the present invention, spirantol obtained by any method can be used and does not have to be highly purified.
When the taste and odor of other components do not affect the flavor of food and drink, a plant extract or essential oil containing spirantol may be used without purification. From the viewpoint of safety, it is preferable to use an extract or essential oil obtained from a plant with experience of eating, and from the viewpoint of practicality such as supply, price, etc. It is particularly preferred to use an extract or an essential oil.
スピラントールは、例えば、スピラントール含量の高いオランダセンニチ又はキバナオランダセンニチの全草又は花頭から抽出又は蒸留により採取することができる。
抽出による採取法を例示すると、オランダセンニチ又はキバナオランダセンニチの花頭を乾燥・粉砕した後、有機溶媒で抽出してスピラントールを含有する抽出液を得る。
抽出に使用する有機溶媒は特に制限はなく、メタノール、エタノール、プロパノール、プロピレングリコール等のアルコール類、アセトン等のケトン類、酢酸エチル等のエステル類、ジエチルエーテル等のエーテル類、ヘキサン、ヘプタン等の炭化水素類を適宜単独で、又は混合して使用することができる。
アルコール類のような極性有機溶媒が好ましく、安全性の観点から特にエタノール又はエタノール水溶液が好ましい。エタノール水溶液は、エタノール濃度が好ましくは５０～９０％（w／w）、特に好ましくは７０～８０％（w／w）のものである。
得られた抽出液から常法により溶媒を留去し、スピラントール含有抽出物が得られる。 Spirantol can be extracted, for example, by extraction or distillation from whole or flower heads of Dutch sennici or Kivana holland sennici having a high spirantol content.
As an example of the extraction method by extraction, the flower heads of Dutch sennici or Kibana holland sennici are dried and ground, and then extracted with an organic solvent to obtain an extract containing spiranthol.
The organic solvent used for the extraction is not particularly limited, and alcohols such as methanol, ethanol, propanol and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, hexane, heptane, etc. Hydrocarbons can be used alone or in combination as appropriate.
Polar organic solvents such as alcohols are preferred, and ethanol or an aqueous ethanol solution is particularly preferred from the viewpoint of safety. The aqueous ethanol solution has an ethanol concentration of preferably 50 to 90% (w / w), particularly preferably 70 to 80% (w / w).
The solvent is distilled off from the obtained extract by a conventional method to obtain a spirantol-containing extract.
抽出による採取法を例示すると、オランダセンニチ又はキバナオランダセンニチの花頭を乾燥・粉砕した後、有機溶媒で抽出してスピラントールを含有する抽出液を得る。
抽出に使用する有機溶媒は特に制限はなく、メタノール、エタノール、プロパノール、プロピレングリコール等のアルコール類、アセトン等のケトン類、酢酸エチル等のエステル類、ジエチルエーテル等のエーテル類、ヘキサン、ヘプタン等の炭化水素類を適宜単独で、又は混合して使用することができる。
アルコール類のような極性有機溶媒が好ましく、安全性の観点から特にエタノール又はエタノール水溶液が好ましい。エタノール水溶液は、エタノール濃度が好ましくは５０～９０％（w／w）、特に好ましくは７０～８０％（w／w）のものである。
得られた抽出液から常法により溶媒を留去し、スピラントール含有抽出物が得られる。 Spirantol can be extracted, for example, by extraction or distillation from whole or flower heads of Dutch sennici or Kivana holland sennici having a high spirantol content.
As an example of the extraction method by extraction, the flower heads of Dutch sennici or Kibana holland sennici are dried and ground, and then extracted with an organic solvent to obtain an extract containing spiranthol.
The organic solvent used for the extraction is not particularly limited, and alcohols such as methanol, ethanol, propanol and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, hexane, heptane, etc. Hydrocarbons can be used alone or in combination as appropriate.
Polar organic solvents such as alcohols are preferred, and ethanol or an aqueous ethanol solution is particularly preferred from the viewpoint of safety. The aqueous ethanol solution has an ethanol concentration of preferably 50 to 90% (w / w), particularly preferably 70 to 80% (w / w).
The solvent is distilled off from the obtained extract by a conventional method to obtain a spirantol-containing extract.
得られたスピラントール含有抽出物はそのまま飲食物の塩味増強剤として使用できるが、抽出物に含まれているスピラントール以外の成分が飲食物の香味に与える影響が問題となるような場合には、さらに蒸留等の精製方法によりスピラントール含量を高めて使用することが好ましい。
精製方法としては分子蒸留、薄膜蒸留、各種クロマトグラフィー等を挙げることができ、これらの精製方法を単独で又は適宜組み合わせて用いることにより、よりスピラントール含量の高い飲食物の塩味増強剤を得ることができる。 The obtained spirantol-containing extract can be used as it is as a salty taste enhancer for foods and drinks, but when the influence of ingredients other than spirantol contained in the extract on the flavor of foods and drinks becomes a problem, It is preferable to increase the spirantol content by a purification method such as distillation.
Examples of the purification method include molecular distillation, thin film distillation, various chromatography, and the like. By using these purification methods alone or in combination, it is possible to obtain a salty taste enhancer for foods and drinks having a higher spirantol content. it can.
精製方法としては分子蒸留、薄膜蒸留、各種クロマトグラフィー等を挙げることができ、これらの精製方法を単独で又は適宜組み合わせて用いることにより、よりスピラントール含量の高い飲食物の塩味増強剤を得ることができる。 The obtained spirantol-containing extract can be used as it is as a salty taste enhancer for foods and drinks, but when the influence of ingredients other than spirantol contained in the extract on the flavor of foods and drinks becomes a problem, It is preferable to increase the spirantol content by a purification method such as distillation.
Examples of the purification method include molecular distillation, thin film distillation, various chromatography, and the like. By using these purification methods alone or in combination, it is possible to obtain a salty taste enhancer for foods and drinks having a higher spirantol content. it can.
本発明においては、上記スピラントールを塩基性アミノ酸の一つであるアルギニン（arginine）又はその塩と組み合わせて用いる。
アルギニンの製造方法は発酵、化学合成、タンパク加水分解、天然物からの抽出など挙げることができるがいずれの手法でもよい。
アルギニンは塩基性であるため、必要に応じてｐＨ調整のため、有機酸、酸性アミノ酸、無機酸とともに使用してもよい。
さらに、アルギニンに酸を付加して塩の形態、例えば、塩酸、リン酸、クエン酸、グルコン酸、コハク酸、酢酸、酒石酸、乳酸、フィチン酸、フマル酸、リンゴ酸、アスパラギン酸、グルタミン酸等の酸でアルギニンの塩基性を中和若しくは弱めることにより生理学的に許容しうる塩の形態にしてもよい。
本発明においては、一般に飲食物用素材として市販されているアルギニン又はその塩を購入にて使用することができる。 In the present invention, the spirantol is used in combination with arginine, which is one of basic amino acids, or a salt thereof.
Arginine can be produced by fermentation, chemical synthesis, protein hydrolysis, extraction from natural products, or any other method.
Since arginine is basic, it may be used together with an organic acid, an acidic amino acid, or an inorganic acid for pH adjustment as necessary.
Furthermore, an acid is added to arginine to form a salt, for example, hydrochloric acid, phosphoric acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, phytic acid, fumaric acid, malic acid, aspartic acid, glutamic acid, etc. A physiologically acceptable salt may be formed by neutralizing or weakening the basicity of arginine with an acid.
In the present invention, arginine or a salt thereof that is generally marketed as a food or drink material can be used upon purchase.
アルギニンの製造方法は発酵、化学合成、タンパク加水分解、天然物からの抽出など挙げることができるがいずれの手法でもよい。
アルギニンは塩基性であるため、必要に応じてｐＨ調整のため、有機酸、酸性アミノ酸、無機酸とともに使用してもよい。
さらに、アルギニンに酸を付加して塩の形態、例えば、塩酸、リン酸、クエン酸、グルコン酸、コハク酸、酢酸、酒石酸、乳酸、フィチン酸、フマル酸、リンゴ酸、アスパラギン酸、グルタミン酸等の酸でアルギニンの塩基性を中和若しくは弱めることにより生理学的に許容しうる塩の形態にしてもよい。
本発明においては、一般に飲食物用素材として市販されているアルギニン又はその塩を購入にて使用することができる。 In the present invention, the spirantol is used in combination with arginine, which is one of basic amino acids, or a salt thereof.
Arginine can be produced by fermentation, chemical synthesis, protein hydrolysis, extraction from natural products, or any other method.
Since arginine is basic, it may be used together with an organic acid, an acidic amino acid, or an inorganic acid for pH adjustment as necessary.
Furthermore, an acid is added to arginine to form a salt, for example, hydrochloric acid, phosphoric acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, phytic acid, fumaric acid, malic acid, aspartic acid, glutamic acid, etc. A physiologically acceptable salt may be formed by neutralizing or weakening the basicity of arginine with an acid.
In the present invention, arginine or a salt thereof that is generally marketed as a food or drink material can be used upon purchase.
ここで、スピラントールとアルギニン又はその塩の比率は、質量比で０.１～３０：１～１０００が好ましく、特に好ましくは０.１～３０：１０～１００の比率で配合して使用する。この範囲を外れた場合は、スピラントールとアルギニン又はその塩との併用による相乗的な塩味増強効果が得られない。
本発明の塩味増強剤は、有効成分のスピラントールとアルギニン又はその塩の他に、酸化防止剤、食塩、糖類、着色料、乳化剤、保存料、調味料、甘味料、発色剤、ｐＨ調整剤など、飲食物に一般的に使用される各種の添加剤を必要に応じて適宜配合してもよい。
また、塩味増強剤は固体でも液体でもよく、固体または溶液状のスピラントールとアルギニン又はその塩を混合する方法に特に指定はない。 Here, the ratio of spirantol and arginine or a salt thereof is preferably 0.1 to 30: 1 to 1000, and particularly preferably 0.1 to 30:10 to 100 in terms of mass ratio. If it is out of this range, a synergistic salty taste enhancing effect by the combined use of spirantol and arginine or a salt thereof cannot be obtained.
The salty taste enhancer of the present invention includes antioxidants, salt, saccharides, colorants, emulsifiers, preservatives, seasonings, sweeteners, color formers, pH adjusters, and the like in addition to the active ingredients spirantol and arginine or salts thereof. Various additives generally used in foods and drinks may be appropriately blended as necessary.
Further, the salty taste enhancer may be solid or liquid, and there is no particular designation in the method of mixing solid or solution-like spiranthol with arginine or a salt thereof.
本発明の塩味増強剤は、有効成分のスピラントールとアルギニン又はその塩の他に、酸化防止剤、食塩、糖類、着色料、乳化剤、保存料、調味料、甘味料、発色剤、ｐＨ調整剤など、飲食物に一般的に使用される各種の添加剤を必要に応じて適宜配合してもよい。
また、塩味増強剤は固体でも液体でもよく、固体または溶液状のスピラントールとアルギニン又はその塩を混合する方法に特に指定はない。 Here, the ratio of spirantol and arginine or a salt thereof is preferably 0.1 to 30: 1 to 1000, and particularly preferably 0.1 to 30:10 to 100 in terms of mass ratio. If it is out of this range, a synergistic salty taste enhancing effect by the combined use of spirantol and arginine or a salt thereof cannot be obtained.
The salty taste enhancer of the present invention includes antioxidants, salt, saccharides, colorants, emulsifiers, preservatives, seasonings, sweeteners, color formers, pH adjusters, and the like in addition to the active ingredients spirantol and arginine or salts thereof. Various additives generally used in foods and drinks may be appropriately blended as necessary.
Further, the salty taste enhancer may be solid or liquid, and there is no particular designation in the method of mixing solid or solution-like spiranthol with arginine or a salt thereof.
〔２〕香味料組成物
本発明の塩味増強剤は、単独で飲食物に添加することもできるが、他の香味料成分などと任意に組み合わせて、飲食物用の香味料組成物として使用することもできる。本発明の塩味増強剤と組み合わせる香味料成分としては、特に制限は無く、用途や目的に応じて従来から使用されていた種々の香味料素材が使用可能であり、具体的にはアミノ酸およびその塩、核酸、アルデヒド類、アルコール類、エステル類、香辛料抽出物等の従来公知の香味料素材が挙げられる。
この場合、香味料組成物中のスピラントールの含量は質量基準で１ｐｐｍ～３％、特に３ｐｐｍ～３００ｐｐｍであり、アルギニン又はその塩の含量は０.１％～９９％、特に３００ｐｐｍ～３％であることが好ましい。なお、香味料組成物は液体でも粉末でも固形でも良く、適用する飲食品により適宜調整できる。 [2] Flavoring composition Although the salty taste enhancer of the present invention can be added to foods and drinks alone, it is used as a flavoring composition for foods and drinks in any combination with other flavoring ingredients. You can also. The flavoring ingredient combined with the salty taste enhancer of the present invention is not particularly limited, and various flavoring materials that have been used conventionally can be used according to applications and purposes. Specifically, amino acids and salts thereof And conventionally known flavoring materials such as nucleic acids, aldehydes, alcohols, esters, and spice extracts.
In this case, the content of spirantol in the flavor composition is 1 ppm to 3%, particularly 3 ppm to 300 ppm, and the content of arginine or a salt thereof is 0.1% to 99%, particularly 300 ppm to 3%. It is preferable. The flavor composition may be liquid, powder, or solid, and can be appropriately adjusted depending on the food or drink to be applied.
本発明の塩味増強剤は、単独で飲食物に添加することもできるが、他の香味料成分などと任意に組み合わせて、飲食物用の香味料組成物として使用することもできる。本発明の塩味増強剤と組み合わせる香味料成分としては、特に制限は無く、用途や目的に応じて従来から使用されていた種々の香味料素材が使用可能であり、具体的にはアミノ酸およびその塩、核酸、アルデヒド類、アルコール類、エステル類、香辛料抽出物等の従来公知の香味料素材が挙げられる。
この場合、香味料組成物中のスピラントールの含量は質量基準で１ｐｐｍ～３％、特に３ｐｐｍ～３００ｐｐｍであり、アルギニン又はその塩の含量は０.１％～９９％、特に３００ｐｐｍ～３％であることが好ましい。なお、香味料組成物は液体でも粉末でも固形でも良く、適用する飲食品により適宜調整できる。 [2] Flavoring composition Although the salty taste enhancer of the present invention can be added to foods and drinks alone, it is used as a flavoring composition for foods and drinks in any combination with other flavoring ingredients. You can also. The flavoring ingredient combined with the salty taste enhancer of the present invention is not particularly limited, and various flavoring materials that have been used conventionally can be used according to applications and purposes. Specifically, amino acids and salts thereof And conventionally known flavoring materials such as nucleic acids, aldehydes, alcohols, esters, and spice extracts.
In this case, the content of spirantol in the flavor composition is 1 ppm to 3%, particularly 3 ppm to 300 ppm, and the content of arginine or a salt thereof is 0.1% to 99%, particularly 300 ppm to 3%. It is preferable. The flavor composition may be liquid, powder, or solid, and can be appropriately adjusted depending on the food or drink to be applied.
〔３〕塩味増強剤又は香味料組成物の適用対象
本発明の塩味増強剤又は香味料組成物は、食塩を含有する各種飲食物に特に制限なく使用することができる。
例えば、果実類又はその加工品、野菜又はその加工品、魚介類又はその加工品、練製品、調理食品、総菜類、スナック類、珍味類、加工食品、栄養食品、茶飲料及びコーヒー飲料などの嗜好飲料、果汁飲料、炭酸飲料、清涼飲料、機能性飲料、アルコール飲料、アイスクリーム、シャーベット等の冷菓類、ゼリー、プリン、羊かん等のデザート類、クッキー、ケーキ、チョコレート、チューイングガム、饅頭等の菓子類、菓子パン、食パン等のパン類、ジャム類、ラムネ、タブレット、錠菓類などがあげられる。
さらに、日本料理のだし、例えば、鰹節、魚介類、昆布、シイタケ、鶏肉、野菜類などのだし汁、麺つゆ、味噌汁及び和風調味料、又は、西洋料理のスープストック、例えば、牛肉、鶏肉、豚肉、魚介類、野菜類などのだし汁、コンソメスープ及び洋風調味料、又は、中華料理のタン（湯）、例えば、牛肉、鶏肉、豚肉、魚介類、野菜類などからとったスープ及び中華調味料などがあげられる。
本発明の塩味増強剤は、塩分濃度が質量基準で０.３％～１.５％の飲食物、特に０.４％～１.２％の飲食物（例えば、スープ、味噌汁、麺つゆ、ラーメン汁、シチュー、吸い物等）に使用した場合に、特に増強効果が高く、また増強剤自体の風味が飲食物に影響することも無いので、格別有利な効果を発揮する。 [3] Application target of salty taste enhancer or flavor composition The salt enhancer or flavor composition of the present invention can be used without particular limitation for various foods and drinks containing salt.
For example, fruits or processed products thereof, vegetables or processed products thereof, seafood or processed products thereof, paste products, cooked foods, prepared vegetables, snacks, delicacies, processed foods, nutritional foods, tea drinks, coffee drinks, etc. Taste drinks, fruit juice drinks, carbonated drinks, soft drinks, functional drinks, alcoholic drinks, ice cream, confectionery such as sherbet, desserts such as jelly, pudding, sheep cane, cookies, cakes, chocolate, chewing gum, buns, etc. , Breads such as confectionery bread and bread, jams, ramunes, tablets and tablet confectionery.
In addition, Japanese soup stock, for example, broth, seafood, kelp, shiitake, chicken, vegetables, soup stock, noodle soup, miso soup and Japanese seasoning, or western soup stock, eg beef, chicken, pork , Soup stocks such as seafood, vegetables, consomme soup and Western-style seasonings, or Chinese food tongue (hot water), for example, soup and Chinese seasonings taken from beef, chicken, pork, seafood, vegetables, etc. Can be given.
The salty taste enhancer of the present invention is a food or drink having a salt concentration of 0.3% to 1.5% by mass, particularly 0.4% to 1.2% of food or drink (for example, soup, miso soup, noodle soup, When used in ramen juice, stew, soup, etc., the effect of enhancing is particularly high, and the flavor of the enhancer itself does not affect the food and drink, so it exhibits a particularly advantageous effect.
本発明の塩味増強剤又は香味料組成物は、食塩を含有する各種飲食物に特に制限なく使用することができる。
例えば、果実類又はその加工品、野菜又はその加工品、魚介類又はその加工品、練製品、調理食品、総菜類、スナック類、珍味類、加工食品、栄養食品、茶飲料及びコーヒー飲料などの嗜好飲料、果汁飲料、炭酸飲料、清涼飲料、機能性飲料、アルコール飲料、アイスクリーム、シャーベット等の冷菓類、ゼリー、プリン、羊かん等のデザート類、クッキー、ケーキ、チョコレート、チューイングガム、饅頭等の菓子類、菓子パン、食パン等のパン類、ジャム類、ラムネ、タブレット、錠菓類などがあげられる。
さらに、日本料理のだし、例えば、鰹節、魚介類、昆布、シイタケ、鶏肉、野菜類などのだし汁、麺つゆ、味噌汁及び和風調味料、又は、西洋料理のスープストック、例えば、牛肉、鶏肉、豚肉、魚介類、野菜類などのだし汁、コンソメスープ及び洋風調味料、又は、中華料理のタン（湯）、例えば、牛肉、鶏肉、豚肉、魚介類、野菜類などからとったスープ及び中華調味料などがあげられる。
本発明の塩味増強剤は、塩分濃度が質量基準で０.３％～１.５％の飲食物、特に０.４％～１.２％の飲食物（例えば、スープ、味噌汁、麺つゆ、ラーメン汁、シチュー、吸い物等）に使用した場合に、特に増強効果が高く、また増強剤自体の風味が飲食物に影響することも無いので、格別有利な効果を発揮する。 [3] Application target of salty taste enhancer or flavor composition The salt enhancer or flavor composition of the present invention can be used without particular limitation for various foods and drinks containing salt.
For example, fruits or processed products thereof, vegetables or processed products thereof, seafood or processed products thereof, paste products, cooked foods, prepared vegetables, snacks, delicacies, processed foods, nutritional foods, tea drinks, coffee drinks, etc. Taste drinks, fruit juice drinks, carbonated drinks, soft drinks, functional drinks, alcoholic drinks, ice cream, confectionery such as sherbet, desserts such as jelly, pudding, sheep cane, cookies, cakes, chocolate, chewing gum, buns, etc. , Breads such as confectionery bread and bread, jams, ramunes, tablets and tablet confectionery.
In addition, Japanese soup stock, for example, broth, seafood, kelp, shiitake, chicken, vegetables, soup stock, noodle soup, miso soup and Japanese seasoning, or western soup stock, eg beef, chicken, pork , Soup stocks such as seafood, vegetables, consomme soup and Western-style seasonings, or Chinese food tongue (hot water), for example, soup and Chinese seasonings taken from beef, chicken, pork, seafood, vegetables, etc. Can be given.
The salty taste enhancer of the present invention is a food or drink having a salt concentration of 0.3% to 1.5% by mass, particularly 0.4% to 1.2% of food or drink (for example, soup, miso soup, noodle soup, When used in ramen juice, stew, soup, etc., the effect of enhancing is particularly high, and the flavor of the enhancer itself does not affect the food and drink, so it exhibits a particularly advantageous effect.
本発明の塩味増強剤を飲食物に添加する場合、スピラントール含量及びアルギニン又はその塩の含量が低い場合十分な効果を発揮できず、高い場合はその風味が飲食物の風味に影響を及ぼしてしまう。
そのため、本発明の塩味増強剤を飲食物に直接添加する場合は、最終製品である飲食物中におけるスピラントール含量として１００ｐｐｂ～３０ｐｐｍになるような添加量が適当であり、特に好ましくは１００ｐｐｂ～１ｐｐｍである。一方、アルギニン又はその塩は１ｐｐｍ～５％、好ましくは１０ｐｐｍ～１％、特に好ましくは１０ｐｐｍ～１００ｐｐｍになるような添加量が適当である。 When the salty taste enhancer of the present invention is added to foods and drinks, sufficient effects cannot be exerted when the content of spirantol and arginine or a salt thereof are low, and when they are high, the flavor affects the taste of foods and drinks. .
Therefore, when the salty taste enhancer of the present invention is added directly to foods and drinks, an addition amount of 100 ppb to 30 ppm as the spirantol content in the final food or drink is appropriate, particularly preferably 100 ppb to 1 ppm. is there. On the other hand, the addition amount of arginine or a salt thereof is 1 ppm to 5%, preferably 10 ppm to 1%, particularly preferably 10 ppm to 100 ppm.
そのため、本発明の塩味増強剤を飲食物に直接添加する場合は、最終製品である飲食物中におけるスピラントール含量として１００ｐｐｂ～３０ｐｐｍになるような添加量が適当であり、特に好ましくは１００ｐｐｂ～１ｐｐｍである。一方、アルギニン又はその塩は１ｐｐｍ～５％、好ましくは１０ｐｐｍ～１％、特に好ましくは１０ｐｐｍ～１００ｐｐｍになるような添加量が適当である。 When the salty taste enhancer of the present invention is added to foods and drinks, sufficient effects cannot be exerted when the content of spirantol and arginine or a salt thereof are low, and when they are high, the flavor affects the taste of foods and drinks. .
Therefore, when the salty taste enhancer of the present invention is added directly to foods and drinks, an addition amount of 100 ppb to 30 ppm as the spirantol content in the final food or drink is appropriate, particularly preferably 100 ppb to 1 ppm. is there. On the other hand, the addition amount of arginine or a salt thereof is 1 ppm to 5%, preferably 10 ppm to 1%, particularly preferably 10 ppm to 100 ppm.
本発明を以下の実施例を用いてさらに詳細に説明するが、以下の実施例は例示の目的にのみ用いられ、本発明はこれによって限定されるものではない。
なお、特に指定しない場合は％、ｐｐｍ、ｐｐｂ等の割合を表す数値は全て質量基準である。
〔製造例１〕＜粗スピラントール＞
オランダセンニチの花頭乾燥品１０ｋｇ（約５ｍｍに粉砕したもの）に９９容量％エタノール１００ｋｇを加え７５℃～還流温度で５時間抽出した。
抽出液を４０℃まで冷却後、遠心分離装置により固液分離し、その抽出液を減圧下２０ｋｇまで濃縮した。
濃縮液に活性炭０.２ｋｇ加え１時間攪拌後、珪藻土を加え加圧ろ過し活性炭を除去し、さらに減圧下で濃縮し０.４３ｋｇのオランダセンニチ濃縮物を得た。 The present invention will be described in more detail with reference to the following examples. However, the following examples are used only for illustrative purposes, and the present invention is not limited thereto.
Unless otherwise specified, all numerical values representing percentages such as%, ppm, and ppb are based on mass.
[Production Example 1] <Crude Spirantol>
100 kg of 99% by volume ethanol was added to 10 kg of dried flower head of Dutch sennitchi (pulverized to about 5 mm) and extracted at 75 ° C. to reflux temperature for 5 hours.
The extract was cooled to 40 ° C. and then solid-liquid separated by a centrifugal separator, and the extract was concentrated to 20 kg under reduced pressure.
After adding 0.2 kg of activated carbon to the concentrate and stirring for 1 hour, diatomaceous earth was added and pressure filtered to remove the activated carbon, and the mixture was further concentrated under reduced pressure to obtain 0.43 kg of Dutch Sennici concentrate.
なお、特に指定しない場合は％、ｐｐｍ、ｐｐｂ等の割合を表す数値は全て質量基準である。
〔製造例１〕＜粗スピラントール＞
オランダセンニチの花頭乾燥品１０ｋｇ（約５ｍｍに粉砕したもの）に９９容量％エタノール１００ｋｇを加え７５℃～還流温度で５時間抽出した。
抽出液を４０℃まで冷却後、遠心分離装置により固液分離し、その抽出液を減圧下２０ｋｇまで濃縮した。
濃縮液に活性炭０.２ｋｇ加え１時間攪拌後、珪藻土を加え加圧ろ過し活性炭を除去し、さらに減圧下で濃縮し０.４３ｋｇのオランダセンニチ濃縮物を得た。 The present invention will be described in more detail with reference to the following examples. However, the following examples are used only for illustrative purposes, and the present invention is not limited thereto.
Unless otherwise specified, all numerical values representing percentages such as%, ppm, and ppb are based on mass.
[Production Example 1] <Crude Spirantol>
100 kg of 99% by volume ethanol was added to 10 kg of dried flower head of Dutch sennitchi (pulverized to about 5 mm) and extracted at 75 ° C. to reflux temperature for 5 hours.
The extract was cooled to 40 ° C. and then solid-liquid separated by a centrifugal separator, and the extract was concentrated to 20 kg under reduced pressure.
After adding 0.2 kg of activated carbon to the concentrate and stirring for 1 hour, diatomaceous earth was added and pressure filtered to remove the activated carbon, and the mixture was further concentrated under reduced pressure to obtain 0.43 kg of Dutch Sennici concentrate.
この濃縮物に蒸留水２ｋｇを加え、酢酸エチル２ｋｇで３回抽出した。抽出した酢酸エチル層をまとめ珪藻土を加え加圧ろ過後、減圧で濃縮することにより０.３１ｋｇのオランダセンニチ粗抽出物を得た。オランダセンニチの花頭乾燥品からの収率は３.１％であった。スピラントール含量１２.４％。上記オランダセンニチ粗抽出物１００ｇを脂肪酸トリグリセライド１００ｇと混合し、減圧薄膜蒸留装置を使用し、真空度：３～５Ｐａ、蒸発面温度：１１０～１５０℃で蒸留し、留出液３３.３ｇを得た。オランダセンニチ粗抽出物からの収率は３３％であった。スピラントール含量：３８.０質量％。
To this concentrate, 2 kg of distilled water was added and extracted 3 times with 2 kg of ethyl acetate. The extracted ethyl acetate layers were combined, diatomaceous earth was added, filtered under pressure, and then concentrated under reduced pressure to obtain 0.31 kg of a crude Dutch Sennici extract. The yield from the Dutch Sennichi flower head was 3.1%. Spirantol content 12.4%. 100 g of the above Dutch Sennici crude extract was mixed with 100 g of fatty acid triglyceride and distilled using a vacuum thin film distillation apparatus at a vacuum of 3 to 5 Pa and an evaporation surface temperature of 110 to 150 ° C., and 33.3 g of distillate was obtained. Obtained. The yield from Dutch Sennichi crude extract was 33%. Spirantol content: 38.0% by mass.
〔製造例２〕＜精製スピラントール＞
オランダセンニチの花頭乾燥品３００ｇを９５容量％エタノール３２００ｇで１時間還流抽出した。
抽出液を冷却し固液分離した後、珪藻土を加えろ過した。濾液を減圧濃縮によりエタノールを留去後、水３００ｇを加え、ヘキサン３００ｍｌで３回抽出した。抽出したヘキサン層を合わせ減圧濃縮によりヘキサンを留去し粗抽出物８.４ｇを得た。オランダセンニチの花頭乾燥品からの収率は２.８％（スピラントール含量９.５％）であった。
粗抽出物８.４ｇをシリカゲルカラムクロマトグラフィー（シリカゲル２００ｇ、直径５ｃｍ）により分画（ｎ－ヘキサン：酢酸エチル＝８：２で溶出）し、スピラントール画分（Ｒｆ値＝０.２～０.３ ｎ－ヘキサン：酢酸エチル＝７：３）を分取し、溶媒を減圧下留去することにより、２.７６ｇの粗スピラントール画分１を得た。 [Production Example 2] <Purified Spirantol>
300 g of the dried flower head of Dutch Sennichi was refluxed and extracted with 3200 g of 95% ethanol by volume for 1 hour.
The extract was cooled and solid-liquid separated, and diatomaceous earth was added and filtered. The filtrate was concentrated under reduced pressure to distill off ethanol, 300 g of water was added, and the mixture was extracted 3 times with 300 ml of hexane. The extracted hexane layers were combined and concentrated under reduced pressure to distill off hexane to obtain 8.4 g of a crude extract. The yield from the dried flower head of Dutch sennici was 2.8% (spirantol content 9.5%).
8.4 g of the crude extract was fractionated by silica gel column chromatography (silica gel 200 g, diameter 5 cm) (eluted with n-hexane: ethyl acetate = 8: 2), and the spirantol fraction (Rf value = 0.2 to 0.2). 3 n-hexane: ethyl acetate = 7: 3) was collected, and the solvent was distilled off under reduced pressure to obtain 2.76 g ofcrude spirantol fraction 1.
オランダセンニチの花頭乾燥品３００ｇを９５容量％エタノール３２００ｇで１時間還流抽出した。
抽出液を冷却し固液分離した後、珪藻土を加えろ過した。濾液を減圧濃縮によりエタノールを留去後、水３００ｇを加え、ヘキサン３００ｍｌで３回抽出した。抽出したヘキサン層を合わせ減圧濃縮によりヘキサンを留去し粗抽出物８.４ｇを得た。オランダセンニチの花頭乾燥品からの収率は２.８％（スピラントール含量９.５％）であった。
粗抽出物８.４ｇをシリカゲルカラムクロマトグラフィー（シリカゲル２００ｇ、直径５ｃｍ）により分画（ｎ－ヘキサン：酢酸エチル＝８：２で溶出）し、スピラントール画分（Ｒｆ値＝０.２～０.３ ｎ－ヘキサン：酢酸エチル＝７：３）を分取し、溶媒を減圧下留去することにより、２.７６ｇの粗スピラントール画分１を得た。 [Production Example 2] <Purified Spirantol>
300 g of the dried flower head of Dutch Sennichi was refluxed and extracted with 3200 g of 95% ethanol by volume for 1 hour.
The extract was cooled and solid-liquid separated, and diatomaceous earth was added and filtered. The filtrate was concentrated under reduced pressure to distill off ethanol, 300 g of water was added, and the mixture was extracted 3 times with 300 ml of hexane. The extracted hexane layers were combined and concentrated under reduced pressure to distill off hexane to obtain 8.4 g of a crude extract. The yield from the dried flower head of Dutch sennici was 2.8% (spirantol content 9.5%).
8.4 g of the crude extract was fractionated by silica gel column chromatography (silica gel 200 g, diameter 5 cm) (eluted with n-hexane: ethyl acetate = 8: 2), and the spirantol fraction (Rf value = 0.2 to 0.2). 3 n-hexane: ethyl acetate = 7: 3) was collected, and the solvent was distilled off under reduced pressure to obtain 2.76 g of
続いてその粗スピラントール画分１を減圧下（０.１ｍｍＨｇ）でクーゲルロー（Kugelrohr）蒸留装置を用いて単蒸留精製（１８０℃）し、０.９８ｇの粗スピラントール画分２を得た。オランダセンニチの花頭乾燥品からの収率は０.３３％（スピラントール含量４１.９％）であった。
さらに、その０.９８ｇの粗スピラントール画分２をシリカゲルカラムクロマトグラフィー（シリカゲル２００ｇ、直径５ｃｍ）により分画（ｎ－ヘキサン：酢酸エチル＝９５：５～９０：１０で溶出）し、スピラントール画分（Ｒｆ値＝０.２ ｎ－ヘキサン：酢酸エチル＝７：３）を分取し、溶媒を減圧下留去することにより、精製スピラントール０.５２ｇを得た。オランダセンニチの花頭乾燥品からの収率０.１７％であった。スピラントール含量９８質量％。
スピラントールの構造はプロトン及びカーボン１３ＮＭＲを測定し既知の文献データと比較することにより確認した。 Subsequently, thecrude spirantol fraction 1 was purified by simple distillation (180 ° C.) using a Kugelrohr distillation apparatus under reduced pressure (0.1 mmHg) to obtain 0.98 g of crude spirantol fraction 2. The yield from the dried flower head of Dutch Sennichi was 0.33% (spirantol content 41.9%).
Further, 0.98 g of the crude spirantol fraction 2 was fractionated by silica gel column chromatography (silica gel 200 g, diameter 5 cm) (eluted with n-hexane: ethyl acetate = 95: 5 to 90:10) to obtain the spirantol fraction. (Rf value = 0.2 n-hexane: ethyl acetate = 7: 3) was fractionated, and the solvent was distilled off under reduced pressure to obtain 0.52 g of purified spirantol. The yield was 0.17% based on the dried flower head of Dutch Sennici. Spirantol content 98% by mass.
The structure of spiranthol was confirmed by measuring proton and carbon 13 NMR and comparing with known literature data.
さらに、その０.９８ｇの粗スピラントール画分２をシリカゲルカラムクロマトグラフィー（シリカゲル２００ｇ、直径５ｃｍ）により分画（ｎ－ヘキサン：酢酸エチル＝９５：５～９０：１０で溶出）し、スピラントール画分（Ｒｆ値＝０.２ ｎ－ヘキサン：酢酸エチル＝７：３）を分取し、溶媒を減圧下留去することにより、精製スピラントール０.５２ｇを得た。オランダセンニチの花頭乾燥品からの収率０.１７％であった。スピラントール含量９８質量％。
スピラントールの構造はプロトン及びカーボン１３ＮＭＲを測定し既知の文献データと比較することにより確認した。 Subsequently, the
Further, 0.98 g of the crude spirantol fraction 2 was fractionated by silica gel column chromatography (silica gel 200 g, diameter 5 cm) (eluted with n-hexane: ethyl acetate = 95: 5 to 90:10) to obtain the spirantol fraction. (Rf value = 0.2 n-hexane: ethyl acetate = 7: 3) was fractionated, and the solvent was distilled off under reduced pressure to obtain 0.52 g of purified spirantol. The yield was 0.17% based on the dried flower head of Dutch Sennici. Spirantol content 98% by mass.
The structure of spiranthol was confirmed by measuring proton and carbon 13 NMR and comparing with known literature data.
〔比較例１、２〕＜スピラントール又はアルギニン塩酸塩単独による塩味増強効果＞
０.８％塩化ナトリウム水溶液に製造例２に記載の精製スピラントール１ｐｐｍを加えた（比較例１）。
０.８％塩化ナトリウム水溶液にアルギニン塩酸塩０.０１％を加えた（比較例２）。なお、アルギニン塩酸塩は、和光純薬工業株式会社製の製品を使用した。
これらの塩化ナトリウム水について５名のパネラーにより官能評価を行い、塩味を比較した。
塩味は０.８％、０.８５％、０.９％塩化ナトリウム水と比較して、塩味強度が等しくなる塩濃度を少数点以下２桁で記述させた。平均値を表１に示す。
また、異味の有無についても評価した。 [Comparative Examples 1 and 2] <Salt taste enhancing effect by spirantol or arginine hydrochloride alone>
To the 0.8% sodium chloride aqueous solution, 1 ppm of purified spirantol described in Production Example 2 was added (Comparative Example 1).
Arginine hydrochloride 0.01% was added to 0.8% sodium chloride aqueous solution (Comparative Example 2). In addition, the product made from Wako Pure Chemical Industries Ltd. was used for arginine hydrochloride.
These sodium chloride waters were subjected to sensory evaluation by five panelists, and the saltiness was compared.
The salt concentration was described in two digits below the decimal point, as compared with 0.8%, 0.85%, and 0.9% sodium chloride water. The average value is shown in Table 1.
In addition, the presence or absence of off-flavors was also evaluated.
０.８％塩化ナトリウム水溶液に製造例２に記載の精製スピラントール１ｐｐｍを加えた（比較例１）。
０.８％塩化ナトリウム水溶液にアルギニン塩酸塩０.０１％を加えた（比較例２）。なお、アルギニン塩酸塩は、和光純薬工業株式会社製の製品を使用した。
これらの塩化ナトリウム水について５名のパネラーにより官能評価を行い、塩味を比較した。
塩味は０.８％、０.８５％、０.９％塩化ナトリウム水と比較して、塩味強度が等しくなる塩濃度を少数点以下２桁で記述させた。平均値を表１に示す。
また、異味の有無についても評価した。 [Comparative Examples 1 and 2] <Salt taste enhancing effect by spirantol or arginine hydrochloride alone>
To the 0.8% sodium chloride aqueous solution, 1 ppm of purified spirantol described in Production Example 2 was added (Comparative Example 1).
Arginine hydrochloride 0.01% was added to 0.8% sodium chloride aqueous solution (Comparative Example 2). In addition, the product made from Wako Pure Chemical Industries Ltd. was used for arginine hydrochloride.
These sodium chloride waters were subjected to sensory evaluation by five panelists, and the saltiness was compared.
The salt concentration was described in two digits below the decimal point, as compared with 0.8%, 0.85%, and 0.9% sodium chloride water. The average value is shown in Table 1.
In addition, the presence or absence of off-flavors was also evaluated.
＜スピラントールとアルギニン塩酸塩の組合せによる塩味増強効果＞
０.８％塩化ナトリウム水溶液に製造例２に記載の精製スピラントール１ｐｐｍとアルギニン塩酸塩０.０１％を加えた。
この塩化ナトリウム水について、比較例１、２と同様の方法で５名のパネラーにより官能評価を行い、塩味を評価した。塩味は０.８％、０.８５％、０.９％塩化ナトリウム水と比較して、塩味強度が等しくなる塩濃度（質量％）を少数点以下２桁で記述させた。平均値を表１に示す。
また、異味の有無についても評価した。
<Salt taste enhancement effect by combination of spirantol and arginine hydrochloride>
To the 0.8% sodium chloride aqueous solution, 1 ppm of purified spirantol described in Production Example 2 and 0.01% of arginine hydrochloride were added.
About this sodium chloride water, sensory evaluation was performed by five panelists in the same manner as in Comparative Examples 1 and 2 to evaluate salty taste. The saltiness was 0.8%, 0.85%, 0.9% compared to sodium chloride aqueous solution, and the salt concentration (mass%) at which the salty strength became equal was described with two decimal places. The average value is shown in Table 1.
In addition, the presence or absence of off-flavors was also evaluated.
０.８％塩化ナトリウム水溶液に製造例２に記載の精製スピラントール１ｐｐｍとアルギニン塩酸塩０.０１％を加えた。
この塩化ナトリウム水について、比較例１、２と同様の方法で５名のパネラーにより官能評価を行い、塩味を評価した。塩味は０.８％、０.８５％、０.９％塩化ナトリウム水と比較して、塩味強度が等しくなる塩濃度（質量％）を少数点以下２桁で記述させた。平均値を表１に示す。
また、異味の有無についても評価した。
To the 0.8% sodium chloride aqueous solution, 1 ppm of purified spirantol described in Production Example 2 and 0.01% of arginine hydrochloride were added.
About this sodium chloride water, sensory evaluation was performed by five panelists in the same manner as in Comparative Examples 1 and 2 to evaluate salty taste. The saltiness was 0.8%, 0.85%, 0.9% compared to sodium chloride aqueous solution, and the salt concentration (mass%) at which the salty strength became equal was described with two decimal places. The average value is shown in Table 1.
In addition, the presence or absence of off-flavors was also evaluated.
表１に示したように、無添加の場合（対照）並びにスピラントール又はアルギニン塩酸塩を単独で添加した場合（比較例１、２）と比較して、スピラントール及びアルギニン塩酸塩を併用（実施例１）すると顕著な塩味増強効果が得られることが明らかとなった。
As shown in Table 1, spirantol and arginine hydrochloride were used in combination (Example 1) as compared to the case of no addition (control) and the case of adding spirantol or arginine hydrochloride alone (Comparative Examples 1 and 2). ), A remarkable salty taste enhancing effect was obtained.
〔測定例１〕リック測定装置を用いた塩味評価
マウスのような動物を用いた塩味評価においてはリック測定装置（Lick counter）が用いられる。概略図を図１に示す。
図１の通り、評価しようとする溶液とマウスの間には幅５ｍｍのスリットがあり、自動開閉するシャッターが取り付けられている。「リック（lick）」とは溶液を舐める行為をいう。マウスがスリットから舌を出し、ノズルの先の溶液を舐めるとスリットとノズル先端の間にある光センサーがリックを計測する。この行為は１０秒間という短時間で測定が可能であることから口腔内の味覚を評価することができる。
リック試験は４週齢のＣ５７ＢＬ／６マウスを１週間、訓化飼育した後、リック測定装置内でショ糖溶液を用いてリック行動のトレーニングを実施し、試験開始２０時間前から絶水としてから行った。
試験に用いたスピラントールは、製造例２に記載の精製スピラントールを適宜希釈して使用した。 [Measurement Example 1] Salty taste evaluation using a lick measuring device In a salty taste evaluation using an animal such as a mouse, a lick measuring device (Lick counter) is used. A schematic diagram is shown in FIG.
As shown in FIG. 1, there is a 5 mm wide slit between the solution to be evaluated and the mouse, and a shutter that automatically opens and closes is attached. “Lick” refers to the act of licking a solution. When the mouse sticks its tongue out of the slit and licks the solution at the tip of the nozzle, the light sensor between the slit and the tip of the nozzle measures the lick. Since this action can be measured in a short time of 10 seconds, the taste in the oral cavity can be evaluated.
In the lick test, 4-week-old C57BL / 6 mice were bred for 1 week and then trained for lick behavior using a sucrose solution in the lick measuring device, and water was stopped 20 hours before the start of the test. went.
As the spirantol used in the test, the purified spirantol described in Production Example 2 was appropriately diluted.
マウスのような動物を用いた塩味評価においてはリック測定装置（Lick counter）が用いられる。概略図を図１に示す。
図１の通り、評価しようとする溶液とマウスの間には幅５ｍｍのスリットがあり、自動開閉するシャッターが取り付けられている。「リック（lick）」とは溶液を舐める行為をいう。マウスがスリットから舌を出し、ノズルの先の溶液を舐めるとスリットとノズル先端の間にある光センサーがリックを計測する。この行為は１０秒間という短時間で測定が可能であることから口腔内の味覚を評価することができる。
リック試験は４週齢のＣ５７ＢＬ／６マウスを１週間、訓化飼育した後、リック測定装置内でショ糖溶液を用いてリック行動のトレーニングを実施し、試験開始２０時間前から絶水としてから行った。
試験に用いたスピラントールは、製造例２に記載の精製スピラントールを適宜希釈して使用した。 [Measurement Example 1] Salty taste evaluation using a lick measuring device In a salty taste evaluation using an animal such as a mouse, a lick measuring device (Lick counter) is used. A schematic diagram is shown in FIG.
As shown in FIG. 1, there is a 5 mm wide slit between the solution to be evaluated and the mouse, and a shutter that automatically opens and closes is attached. “Lick” refers to the act of licking a solution. When the mouse sticks its tongue out of the slit and licks the solution at the tip of the nozzle, the light sensor between the slit and the tip of the nozzle measures the lick. Since this action can be measured in a short time of 10 seconds, the taste in the oral cavity can be evaluated.
In the lick test, 4-week-old C57BL / 6 mice were bred for 1 week and then trained for lick behavior using a sucrose solution in the lick measuring device, and water was stopped 20 hours before the start of the test. went.
As the spirantol used in the test, the purified spirantol described in Production Example 2 was appropriately diluted.
〔比較例３〕
所定濃度の塩化ナトリウム水及び、製造例２で得られた精製スピラントール１０ｐｐｍを添加した所定濃度の塩化ナトリウム水に対する１０秒間のリック数を測定した。リック数は水のリック数を１として相対化した。
本測定条件で採用した生理的な塩濃度より濃い濃度範囲では塩味の増加に比例して嗜好性が下がるため、リック数が低下することから、塩味の指標は水のリック数を１とした相対リック数が０.５となるときの塩化ナトリウム濃度が塩化ナトリウムだけの場合と比較してどれだけ変化したかで評価した。図２に結果を示す。
図２からスピラントール１０ｐｐｍは塩化ナトリウム０.０４Ｍ相当の塩味増強効果を示した。 [Comparative Example 3]
The number of licks for 10 seconds with respect to a predetermined concentration of sodium chloride water and a predetermined concentration of sodium chloride water added with 10 ppm of purified spirantol obtained in Production Example 2 was measured. The lick number was relativized with the lick number of water being 1.
In the concentration range that is deeper than the physiological salt concentration adopted in this measurement condition, the preference decreases in proportion to the increase in saltiness, and the number of licks decreases. It was evaluated how much the sodium chloride concentration when the number of licks was 0.5 was changed compared to the case of sodium chloride alone. The results are shown in FIG.
2. From FIG. 2, spirantol 10 ppm showed a salty taste enhancing effect equivalent to 0.04 M sodium chloride.
所定濃度の塩化ナトリウム水及び、製造例２で得られた精製スピラントール１０ｐｐｍを添加した所定濃度の塩化ナトリウム水に対する１０秒間のリック数を測定した。リック数は水のリック数を１として相対化した。
本測定条件で採用した生理的な塩濃度より濃い濃度範囲では塩味の増加に比例して嗜好性が下がるため、リック数が低下することから、塩味の指標は水のリック数を１とした相対リック数が０.５となるときの塩化ナトリウム濃度が塩化ナトリウムだけの場合と比較してどれだけ変化したかで評価した。図２に結果を示す。
図２からスピラントール１０ｐｐｍは塩化ナトリウム０.０４Ｍ相当の塩味増強効果を示した。 [Comparative Example 3]
The number of licks for 10 seconds with respect to a predetermined concentration of sodium chloride water and a predetermined concentration of sodium chloride water added with 10 ppm of purified spirantol obtained in Production Example 2 was measured. The lick number was relativized with the lick number of water being 1.
In the concentration range that is deeper than the physiological salt concentration adopted in this measurement condition, the preference decreases in proportion to the increase in saltiness, and the number of licks decreases. It was evaluated how much the sodium chloride concentration when the number of licks was 0.5 was changed compared to the case of sodium chloride alone. The results are shown in FIG.
2. From FIG. 2, spirantol 10 ppm showed a salty taste enhancing effect equivalent to 0.04 M sodium chloride.
〔比較例４〕
精製スピラントールの添加量を１０ｐｐｍから３０ｐｐｍに変えた以外は、比較例３と同様の条件にて測定し評価した。図３に結果を示す。
図３からスピラントール３０ｐｐｍは塩化ナトリウム０.１２Ｍ相当の塩味増強効果を示した。 [Comparative Example 4]
Measurement and evaluation were performed under the same conditions as in Comparative Example 3 except that the amount of purified spirantol added was changed from 10 ppm to 30 ppm. The results are shown in FIG.
From FIG. 3, 30 ppm of spirantol showed a salty taste enhancing effect equivalent to 0.12M sodium chloride.
精製スピラントールの添加量を１０ｐｐｍから３０ｐｐｍに変えた以外は、比較例３と同様の条件にて測定し評価した。図３に結果を示す。
図３からスピラントール３０ｐｐｍは塩化ナトリウム０.１２Ｍ相当の塩味増強効果を示した。 [Comparative Example 4]
Measurement and evaluation were performed under the same conditions as in Comparative Example 3 except that the amount of purified spirantol added was changed from 10 ppm to 30 ppm. The results are shown in FIG.
From FIG. 3, 30 ppm of spirantol showed a salty taste enhancing effect equivalent to 0.12M sodium chloride.
〔比較例５〕
精製スピラントールに代えてアルギニン塩酸塩１５ｍＭを添加した以外は、比較例３と同様の条件にて測定し評価した。図４に結果を示す。
図４からアルギニン塩酸塩１５ｍＭは全く塩味増強効果を示さず、むしろ塩味を弱めた。 [Comparative Example 5]
Measurement and evaluation were carried out under the same conditions as in Comparative Example 3 except that 15 mg of arginine hydrochloride was added instead of purified spirantol. The results are shown in FIG.
From FIG. 4, arginine hydrochloride 15 mM showed no salty taste enhancing effect, but rather weakened the salty taste.
精製スピラントールに代えてアルギニン塩酸塩１５ｍＭを添加した以外は、比較例３と同様の条件にて測定し評価した。図４に結果を示す。
図４からアルギニン塩酸塩１５ｍＭは全く塩味増強効果を示さず、むしろ塩味を弱めた。 [Comparative Example 5]
Measurement and evaluation were carried out under the same conditions as in Comparative Example 3 except that 15 mg of arginine hydrochloride was added instead of purified spirantol. The results are shown in FIG.
From FIG. 4, arginine hydrochloride 15 mM showed no salty taste enhancing effect, but rather weakened the salty taste.
精製スピラントール１０ｐｐｍに加え、さらにアルギニン塩酸塩１５ｍＭを添加した以外は、比較例３と同様の条件にて測定し評価した。図５に結果を示す。
図５からスピラントール１０ｐｐｍとアルギニン塩酸塩１５ｍＭは塩化ナトリウム０.１８Ｍ相当の塩味増強効果を示した。
このことから、スピラントールとアルギニン塩酸塩を単独で添加した場合と比較して、スピラントールとアルギニン塩酸塩を併用したほうが塩味増強効果は強くなることが明らかとなった。 Measurement and evaluation were performed under the same conditions as in Comparative Example 3 except that 15 mM of arginine hydrochloride was added in addition to 10 ppm of purified spirantol. The results are shown in FIG.
From FIG. 5, 10 ppm of spirantol and 15 mM of arginine hydrochloride showed a salty taste enhancing effect equivalent to 0.18 M of sodium chloride.
From this, it became clear that the salty taste enhancing effect is stronger when spirantol and arginine hydrochloride are used in combination than when spirantol and arginine hydrochloride are added alone.
図５からスピラントール１０ｐｐｍとアルギニン塩酸塩１５ｍＭは塩化ナトリウム０.１８Ｍ相当の塩味増強効果を示した。
このことから、スピラントールとアルギニン塩酸塩を単独で添加した場合と比較して、スピラントールとアルギニン塩酸塩を併用したほうが塩味増強効果は強くなることが明らかとなった。 Measurement and evaluation were performed under the same conditions as in Comparative Example 3 except that 15 mM of arginine hydrochloride was added in addition to 10 ppm of purified spirantol. The results are shown in FIG.
From FIG. 5, 10 ppm of spirantol and 15 mM of arginine hydrochloride showed a salty taste enhancing effect equivalent to 0.18 M of sodium chloride.
From this, it became clear that the salty taste enhancing effect is stronger when spirantol and arginine hydrochloride are used in combination than when spirantol and arginine hydrochloride are added alone.
精製スピラントール３０ｐｐｍに加え、さらにアルギニン塩酸塩１５ｍＭを添加した以外は、比較例４と同様の条件にて測定し評価した。図６に結果を示す。
図６からスピラントール３０ｐｐｍとアルギニン塩酸塩１５ｍＭは塩化ナトリウム０.２０Ｍ相当の塩味増強効果を示した。このことから、スピラントールとアルギニン塩酸塩を単独で添加した場合と比較して、スピラントールとアルギニン塩酸塩を併用したほうが塩味増強効果は強くなることが明らかとなった。 Measurement was performed under the same conditions as in Comparative Example 4 except that 15 mM arginine hydrochloride was added in addition to 30 ppm purified spirantol. The results are shown in FIG.
From FIG. 6, spirantol 30 ppm and arginine hydrochloride 15 mM showed a salty taste enhancing effect equivalent to 0.20 M sodium chloride. From this, it became clear that the salty taste enhancing effect is stronger when spirantol and arginine hydrochloride are used in combination than when spirantol and arginine hydrochloride are added alone.
図６からスピラントール３０ｐｐｍとアルギニン塩酸塩１５ｍＭは塩化ナトリウム０.２０Ｍ相当の塩味増強効果を示した。このことから、スピラントールとアルギニン塩酸塩を単独で添加した場合と比較して、スピラントールとアルギニン塩酸塩を併用したほうが塩味増強効果は強くなることが明らかとなった。 Measurement was performed under the same conditions as in Comparative Example 4 except that 15 mM arginine hydrochloride was added in addition to 30 ppm purified spirantol. The results are shown in FIG.
From FIG. 6, spirantol 30 ppm and arginine hydrochloride 15 mM showed a salty taste enhancing effect equivalent to 0.20 M sodium chloride. From this, it became clear that the salty taste enhancing effect is stronger when spirantol and arginine hydrochloride are used in combination than when spirantol and arginine hydrochloride are added alone.
塩味増強剤の作成
表２記載の配合量で製造例１記載の粗スピラントールとアルギニンを秤量して混合し、塩味増強剤を作成した。
Preparation of salty taste enhancer A salty taste enhancer was prepared by weighing and mixing the crude spirantol and arginine described in Production Example 1 with the blending amounts shown in Table 2.
表２記載の配合量で製造例１記載の粗スピラントールとアルギニンを秤量して混合し、塩味増強剤を作成した。
〔比較例６〕
下記処方によりコンソメスープ１を得た。
[Comparative Example 6]
Consomme soup 1 was obtained according to the following formulation.
下記処方によりコンソメスープ１を得た。
下記処方によりコンソメスープ２を得た。
Consomme soup 2 was obtained according to the following formulation.
コンソメスープ１（スピラントールとアルギニンのいずれも非含有）とコンソメスープ２（スピラントールとして３０４ｐｐｂ、アルギニンとして３０ｐｐｍを含む）を比較し塩味の強い方を１０名のパネラーが選択した。
表５に示す評価結果よりコンソメスープ２は塩味が増強し、パネラーは風味が豊かになっていたとコメントした。
Consomme soup 1 (containing neither spirantol nor arginine) and consomme soup 2 (containing 304 ppb as spirantol and 30 ppm as arginine) were selected by the 10 panelists who had a stronger salty taste.
From the evaluation results shown in Table 5, the consomme soup 2 commented that the salty taste was enhanced and the panelists were rich in flavor.
表５に示す評価結果よりコンソメスープ２は塩味が増強し、パネラーは風味が豊かになっていたとコメントした。
From the evaluation results shown in Table 5, the consomme soup 2 commented that the salty taste was enhanced and the panelists were rich in flavor.
〔比較例７〕
下記処方により味噌汁１を得た。
[Comparative Example 7]
Miso soup 1 was obtained by the following formulation.
下記処方により味噌汁１を得た。
下記処方により味噌汁２を得た。
Miso soup 2 was obtained according to the following formulation.
味噌汁１（スピラントールとアルギニンのいずれも非含有）と味噌汁２（スピラントールとして３０４ｐｐｂ、アルギニンとして３０ｐｐｍを含む）を比較し塩味の強い方を１０名のパネラーが選択した。
表８に示す評価結果より味噌汁２は塩味が増強し、パネラーは風味が豊かになっていたとコメントした。
Miso soup 1 (containing neither spiranthol nor arginine) and miso soup 2 (containing 304 ppb as spirantol and 30 ppm as arginine) were selected by 10 panelists who had a stronger salty taste.
From the evaluation results shown in Table 8, the miso soup 2 commented that the saltiness was enhanced and the panel was rich in flavor.
表８に示す評価結果より味噌汁２は塩味が増強し、パネラーは風味が豊かになっていたとコメントした。
From the evaluation results shown in Table 8, the miso soup 2 commented that the saltiness was enhanced and the panel was rich in flavor.
〔比較例８〕
下記処方により麺つゆ１を得た。
[Comparative Example 8]
Noodle soup 1 was obtained by the following formulation.
下記処方により麺つゆ１を得た。
下記処方により麺つゆ２を得た。
Noodle soup 2 was obtained by the following formulation.
麺つゆ１（スピラントールとアルギニンのいずれも非含有）と麺つゆ２（スピラントールとして１０１ｐｐｂ、アルギニンとして１０ｐｐｍを含む）を比較し塩味の強い方を１０名のパネラーが選択した。
表１１に示す評価結果より麺つゆ２は塩味が増強し、パネラーは風味が豊かになっていたとコメントした。
Noodle soup 1 (containing neither spirantol nor arginine) and noodle soup 2 (containing 101 ppb as spirantol and 10 ppm as arginine) were selected and 10 panelists selected the more salty.
From the evaluation results shown in Table 11, noodle soup 2 commented that the salty taste was enhanced and the panelists were rich in flavor.
表１１に示す評価結果より麺つゆ２は塩味が増強し、パネラーは風味が豊かになっていたとコメントした。
From the evaluation results shown in Table 11, noodle soup 2 commented that the salty taste was enhanced and the panelists were rich in flavor.
塩味増強剤の作成
表１２記載の配合量で製造例２記載の精製スピラントールとアルギニンを秤量して混合し、塩味増強剤を作成した。
Preparation of salty taste enhancer A salty taste enhancer was prepared by weighing and mixing the purified spirrantol and arginine described in Production Example 2 in the blending amounts shown in Table 12.
表１２記載の配合量で製造例２記載の精製スピラントールとアルギニンを秤量して混合し、塩味増強剤を作成した。
〔比較例９〕
下記処方によりカレースープ１を得た。
[Comparative Example 9]
Currysoup 1 was obtained according to the following formulation.
下記処方によりカレースープ１を得た。
Curry
下記処方によりカレースープ２を得た。
Curry soup 2 was obtained according to the following formulation.
カレースープ１（スピラントールとアルギニンのいずれも非含有）とカレースープ２（スピラントールとして１５０ｐｐｂ、アルギニンとして３０ｐｐｍを含む）を比較し塩味の強い方を１０名のパネラーが選択した。
表１５に示す通り、評価結果よりカレースープ２は塩味が増強し、パネラーは風味が豊かになっていたとコメントした。
10 panelists selected curry soup 1 (containing neither spirantol nor arginine) and curry soup 2 (containing 150 ppb as spirantol and 30 ppm as arginine) and having the stronger salty taste.
As shown in Table 15, from the evaluation results, the curry soup 2 commented that the salty taste was enhanced and the panelists were rich in flavor.
表１５に示す通り、評価結果よりカレースープ２は塩味が増強し、パネラーは風味が豊かになっていたとコメントした。
As shown in Table 15, from the evaluation results, the curry soup 2 commented that the salty taste was enhanced and the panelists were rich in flavor.
〔比較例１０〕
下記処方によりカレースープ３を得た。
[Comparative Example 10]
Curry soup 3 was obtained according to the following formulation.
下記処方によりカレースープ３を得た。
Curry soup 3 was obtained according to the following formulation.
カレースープ１（スピラントールとアルギニンのいずれも非含有）とカレースープ３（スピラントールとして６０ｐｐｂ、アルギニンとして１２ｐｐｍを含む）を比較し塩味の強い方を１０名のパネラーが選択した。
表１７に示す通り、評価結果よりカレースープ３は塩味の増強効果が確認されなかった。
従って、前記カレースープ２（スピラントールとして１５０ｐｐｂ、アルギニンとして３０ｐｐｍを含む）の評価結果に鑑みれば、スピラントール及びアルギニン含量が低量の場合は塩味増強効果が示されないことがわかった。
10 panelists selected curry soup 1 (containing neither spiranthol nor arginine) and curry soup 3 (containing 60 ppb as spirantol and 12 ppm as arginine) and having the stronger salty taste.
As shown in Table 17, from the evaluation results, curry soup 3 was not confirmed to have a salty enhancing effect.
Therefore, in view of the evaluation results of the curry soup 2 (containing 150 ppb as spirantol and 30 ppm as arginine), it was found that the salty taste enhancing effect was not shown when the content of spirantol and arginine was low.
表１７に示す通り、評価結果よりカレースープ３は塩味の増強効果が確認されなかった。
従って、前記カレースープ２（スピラントールとして１５０ｐｐｂ、アルギニンとして３０ｐｐｍを含む）の評価結果に鑑みれば、スピラントール及びアルギニン含量が低量の場合は塩味増強効果が示されないことがわかった。
As shown in Table 17, from the evaluation results, curry soup 3 was not confirmed to have a salty enhancing effect.
Therefore, in view of the evaluation results of the curry soup 2 (containing 150 ppb as spirantol and 30 ppm as arginine), it was found that the salty taste enhancing effect was not shown when the content of spirantol and arginine was low.
本発明の塩味増強剤を飲食物に使用することにより、嗜好に影響することなく塩味を増強することができ、風味の優れた各種減塩食品を提供することができる。
</ RTI> By using the salty taste enhancer of the present invention in foods and drinks, salty taste can be enhanced without affecting taste, and various low-salt foods excellent in flavor can be provided.
Claims (9)
- スピラントールと、アルギニン又はその塩とを含有することを特徴とする塩味増強剤。 A salty taste enhancer characterized by containing spirantol and arginine or a salt thereof.
- スピラントールが、オランダセンニチ又はキバナオランダセンニチ由来の抽出物であることを特徴とする請求項１に記載の塩味増強剤。 The salty taste enhancer according to claim 1, wherein the spirantol is an extract derived from Dutch sennici or Kibana hollandic sennici.
- スピラントールとアルギニン又はその塩の比率が、質量比で０.１～３０：１～１０００である請求項１又は２に記載の塩味増強剤。 The salty taste enhancer according to claim 1 or 2, wherein the ratio of spirantol to arginine or a salt thereof is 0.1 to 30: 1 to 1000 by mass ratio.
- 請求項１～３のいずれかの項に記載の塩味増強剤と、香味料成分とを含有することを特徴とする香味料組成物。 A flavor composition comprising the salty taste enhancer according to any one of claims 1 to 3 and a flavor component.
- 質量基準でスピラントールの含量が１ｐｐｍ～３％であり、アルギニン又はその塩の含量が０.１％～９９％である請求項４に記載の香味料組成物。 The flavor composition according to claim 4, wherein the content of spiranthol is 1 ppm to 3% and the content of arginine or a salt thereof is 0.1% to 99% on a mass basis.
- 請求項１～３のいずれかの項に記載の塩味増強剤を含有することを特徴とする飲食物。 A food or drink comprising the salty taste enhancer according to any one of claims 1 to 3.
- 請求項４又は５に記載の香味料組成物を含有することを特徴とする飲食物。 A food or drink comprising the flavor composition according to claim 4 or 5.
- 請求項１～３のいずれかの項に記載の塩味増強剤を飲食物に添加することを特徴とする飲食物の塩味増強方法。 A method for enhancing the salty taste of food or drink, comprising adding the salty taste enhancer according to any one of claims 1 to 3 to the food or drink.
- 飲食物中に質量基準でスピラントールが１００ｐｐｂ～３０ｐｐｍ、アルギニン又はその塩が１ｐｐｍ～５％となるように塩味増強剤を添加することを特徴とする請求項８に記載の塩味増強方法。 9. The salty taste enhancing method according to claim 8, wherein a salty taste enhancer is added so that spirantol is 100 ppb to 30 ppm and arginine or a salt thereof is 1 ppm to 5% on a mass basis in the food or drink.
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| JP2014245178A JP6519847B2 (en) | 2014-12-03 | 2014-12-03 | Saltiness enhancer |
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