WO2016088638A1 - Amplificateur de salinité - Google Patents

Amplificateur de salinité Download PDF

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Publication number
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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WO
WIPO (PCT)
Prior art keywords
spirantol
salty taste
arginine
salt
food
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Application number
PCT/JP2015/083184
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English (en)
Japanese (ja)
Inventor
憲一 安室
足立　謙次
安部　忍
濱口　隆
崇行 河合
裕子 日下部
Original Assignee
小川香料株式会社
国立研究開発法人 農業・食品産業技術総合研究機構
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Application filed by 小川香料株式会社, 国立研究開発法人 農業・食品産業技術総合研究機構 filed Critical 小川香料株式会社
Publication of WO2016088638A1 publication Critical patent/WO2016088638A1/fr

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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

L'invention concerne : un amplificateur de salinité qui correspond à la préférence du consommateur concernant la réduction du sel, qui est plus naturel et qui peut fournir un effet d'amélioration de la salinité sans avoir d'incidence sur la saveur des aliments et des boissons ; un aliment ou une boisson l'utilisant. Un effet plus naturel de l'amélioration de la salinité, qui n'a pas d'incidence sur la saveur des aliments ou des boissons, peut être obtenu en utilisant, dans un aliment ou une boisson, un amplificateur de la salinité contenant du spilanthol et de l'arginine ou un sel de celui-ci.
PCT/JP2015/083184 2014-12-03 2015-11-26 Amplificateur de salinité WO2016088638A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014-245178 2014-12-03
JP2014245178A JP6519847B2 (ja) 2014-12-03 2014-12-03 塩味増強剤

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WO2016088638A1 true WO2016088638A1 (fr) 2016-06-09

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Publication number Priority date Publication date Assignee Title
JP2016136857A (ja) * 2015-01-26 2016-08-04 三栄源エフ・エフ・アイ株式会社 穀類加工食品
JP7240107B2 (ja) * 2018-06-29 2023-03-15 ハウス食品株式会社 塩味増感用組成物

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4835465B1 (fr) * 1970-12-14 1973-10-27
US20050075368A1 (en) * 2003-10-03 2005-04-07 Dewis Mark L. Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof
JP2006223104A (ja) * 2005-02-15 2006-08-31 Ogawa & Co Ltd 高甘味度甘味料の呈味改善剤
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
JP2006296356A (ja) * 2005-04-25 2006-11-02 Ogawa & Co Ltd 飲食品の香味増強剤
WO2009119503A1 (fr) * 2008-03-24 2009-10-01 日本水産株式会社 Agent de renforcement de goût salé et aliment ou boisson le contenant

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4835465B1 (fr) * 1970-12-14 1973-10-27
US20050075368A1 (en) * 2003-10-03 2005-04-07 Dewis Mark L. Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof
JP2006223104A (ja) * 2005-02-15 2006-08-31 Ogawa & Co Ltd 高甘味度甘味料の呈味改善剤
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
JP2006296356A (ja) * 2005-04-25 2006-11-02 Ogawa & Co Ltd 飲食品の香味増強剤
WO2009119503A1 (fr) * 2008-03-24 2009-10-01 日本水産株式会社 Agent de renforcement de goût salé et aliment ou boisson le contenant

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
KEN'ICHI YASUMURO ET AL.: "Mouse o Riyo shita Koshinryo Chushutsubutsu ni yoru Enmi Zokyo Koka", PROCEEDINGS ( ONLINE ) OF ANNUAL MEETING OF THE JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY, 2014, ISSN: 2186-7976 *
MASASHI SHIMONO: "Development of the Delicious Low-sodium Food with Peptide and Amino Acid", FOOD PROCESSING AND INGREDIENTS, vol. 46, no. 12, 1 December 2011 (2011-12-01), pages 13 - 15, ISSN: 0911-3932 *

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JP6519847B2 (ja) 2019-05-29
JP2016106547A (ja) 2016-06-20

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