Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/88—Taste or flavour enhancing agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
  • A23B7/10—Preserving with acids; Acid fermentation
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
  • A23L23/10—Soup concentrates, e.g. powders or cakes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
  • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
  • A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/205—Heterocyclic compounds
  • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/40—Table salts; Dietetic salt substitutes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/40—Table salts; Dietetic salt substitutes
  • A23L27/45—Salt substitutes completely devoid of sodium chloride
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/50—Soya sauce
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/60—Salad dressings; Mayonnaise; Ketchup
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof

Definitions

• the present invention relates to a salty taste enhancing composition, a mouthful composition, a method of enhancing salty taste of a mouthful composition, a use for enhancing salty taste of a mouthful composition, and a mouthful composition It also relates to the use for the manufacture of
• Sodium chloride is used in oral compositions such as food and drink for the purpose of adding saltiness and improving preservability.
• the Japanese Society of Hypertension recommends reducing salt intake.
• simply reduced-salt oral compositions have the problem of lowering palatability and satisfaction due to lack of saltiness, and have not become popular in general.
• Potassium chloride which is known as a substitute salt, is not widely used because of its bitterness and harsh taste. Therefore, a technique for providing a food that exhibits a salty taste even when the sodium chloride content is reduced, that is, enhances the salty taste derived from sodium chloride in a reduced-salt oral composition, and achieves the same effect as a composition with a high sodium chloride content.
• Patent Documents 1 to 3 each describe a mixture containing a specific amino acid, an emulsion containing piperine, and trehalose as active ingredients exhibiting the salty taste enhancing effect of sodium chloride.
• Patent Document 4 describes that a liquid seasoning containing sodium, a specific catechin preparation or sugar-added rutin, and ethanol in a specific ratio has an enhanced salty taste.
• Patent Documents 5 and 6 describe glucosylnaringin, but do not describe its effect on salty taste.
• Patent Document 7 describes that naringin to which glucose is not added suppresses the salty taste of beverages.
• an object of the present invention is to provide a new means for enhancing the salty taste of compositions put into the mouth.
• the present invention provides a composition for enhancing salty taste, a composition to be put in the mouth, a method for enhancing the salty taste of a composition to be put into the mouth, a use for enhancing the salty taste of a composition to be put into the mouth, and A use is provided for the manufacture of an encapsulating composition.
• the concentration of GN is 2000 ppm or less with respect to the total mass of the composition to be put in the mouth, and/or the sodium chloride equivalent in the composition to be put in the mouth is 0.05 g/100 g or more. , the composition to be put in the mouth according to [4] above.
• the oral composition is a directly ingestible composition, and the concentration of the GN in the directly ingestible composition is 0.01 ppm to 60 ppm; or The composition to be put in the mouth according to [7] above, wherein the composition for oral use is a seasoning composition, and the concentration of the GN in the seasoning composition is 0.1 ppm to 2000 ppm.
• a method for enhancing the salty taste of a composition to be put into the mouth comprising the step of adding glucosylnaringin (GN) to the composition to be put into the mouth.
• glucosyl naringin by using glucosyl naringin, it is possible to enhance the salty taste of a composition to be put into the mouth, and in particular, effectively enhance the salty taste even at such a low concentration that the taste quality of the glucosyl naringin itself is not affected. can do. Therefore, it is necessary to reduce the intake of sodium chloride (salt) while maintaining the satisfaction derived from the salty taste of the composition to be put in the mouth and the taste quality of the composition to be put in the mouth, that is, a low-salt food having a good flavor. can be provided.
• sodium chloride salt
• Naringin is a kind of polyphenol contained in citrus fruits and is known as a glycoside of naringenin, which is an aglycone.
• Glucosylnaringin (GN) is a substance obtained by adding glucose to naringin to improve its water solubility.
• the GN was known as a substance exhibiting a bitter taste, but in the present invention, it is used as an active ingredient of the salty taste-enhancing composition, as specifically shown in the examples below.
• the GN is not particularly limited, but may include, for example, monoglucosyl naringin, and preferably has the following chemical formula: 3′′- ⁇ -monoglucosyl naringin (3′′- ⁇ -GN) represented by
• the GN can be appropriately produced by a method commonly used in the art, for example, a method using an enzyme, a method using chemical synthesis, a method using fermentation, or a combination thereof. More specifically, the method using a glycosyltransferase is advantageous from an economical point of view.
• ⁇ -glucosyl sugar compounds such as partial starch hydrolysates and maltooligosaccharides, ⁇ -glucosidase, cyclomaltodextrin glucanotransferase, and
• a glycosyltransferase such as ⁇ -amylase
• a series of 3′′- ⁇ -glycosylnaringins having a degree of glucose polymerization at the transfer moiety distributed in the range of 1 to 5 is usually obtained in high yield.
• a composition containing 3′′- ⁇ -GN can be prepared by reacting a series of 3′′- ⁇ -glycosylnaringins with glucoamylase.
• High-purity 3′′- ⁇ -GN can also be prepared by purification.
• Salt refers to edible salt, and contains sodium chloride (NaCl) as a main component.
• the salt can be used as a salty seasoning.
• salty means salty taste derived from common salt unless otherwise specified.
• the amount of salt in the composition is expressed as salt equivalents.
• the amount of salt to be added may be the amount equivalent to salt, and the concentration thereof may be expressed by "salt concentration (% by mass)".
• composition for enhancing salty taste (also referred to as a salty taste enhancer) of the present invention contains the GN as an active ingredient for enhancing salty taste.
• the salty taste is not particularly limited, but may be, for example, a salty taste derived from sodium chloride or the like.
• the concentration of the GN is not particularly limited as long as it enhances the salty taste of the composition put into the mouth of the application subject, but for example, about 0.01 ppm to about 3000 ppm, about 0 .1 ppm to about 2000 ppm, more specifically about 0.5 ppm to about 1000 ppm, about 1.0 ppm to about 200 ppm, or about 1.5 ppm to about 100 ppm, or about It may be from 0.1 ppm to about 1000 ppm, from about 0.1 ppm to about 200 ppm, from about 0.1 ppm to about 100 ppm, from about 1 ppm to about 50 ppm, from about 3 ppm to about 42 ppm, or from about 5 ppm to about 30 ppm.
• the salty taste-enhancing effect of the salty taste-enhancing composition of the present invention can be appropriately confirmed by a method commonly used in the art. may be confirmed by a sensory evaluation in which the compositions are successively held in the mouth and compared.
• the form of the salty taste-enhancing composition of the present invention is not particularly limited, but may be solid such as powder, granules, and blocks, or liquid, for example.
• the salty taste enhancing composition may be distributed in a concentrated state and diluted before use, or may be distributed in a powder state and dissolved before use.
• the salty taste enhancing compositions of the present invention are used to prepare mouth-fillable compositions.
• the amount of the salty taste-enhancing composition used is not particularly limited as long as the salty taste-enhancing effect is exhibited in the mouthful composition.
• the mass ratio (G/S) of the amount of GN to the salt equivalent (S) of is about 0.5 ⁇ 10 -7 to about 0.5 ⁇ 10 -1 , preferably about 0.4 ⁇ 10 -6 to about 4.0 ⁇ 10 ⁇ 2 , from about 0.3 ⁇ 10 ⁇ 5 to about 3.0 ⁇ 10 ⁇ 3 , from about 0.2 ⁇ 10 ⁇ 4 to about 2.6 ⁇ 10 ⁇ 3 , or from about 0.3 ⁇ 10 ⁇ 3 . 2 ⁇ 10 ⁇ 4 to about 1.0 ⁇ 10 ⁇ 3 may be used.
• the salt equivalent in the composition to be put in the mouth is not particularly limited, but may be, for example, about 0.05 g/100 g or more, or about 0.05 g/100 g to about 20 g/100 g. good too.
• the salty taste-enhancing composition of the present invention may further contain unreacted raw materials (naringin, etc.) when preparing the GN and other naringenin glycosides that are side reaction products.
• the composition for enhancing salty taste of the present invention may further contain any component commonly used in the art as long as the object of the present invention is not impaired, and may further contain other components effective for enhancing salty taste. It's okay.
• the optional raw material is not particularly limited, but for example, food raw materials, food additives, solvents such as water and organic solvents, emulsifiers, excipients, antioxidants, or flavor components (synthetic flavors, natural flavors, natural essential oils , and plant extracts, etc.).
• oral composition refers to a composition that is required to be placed in the mouth for its intended use, such as an oral composition (direct (including ingestible compositions, seasoning compositions, etc.), and oral compositions that are placed in the mouth and function in the oral cavity.
• the oral composition or the oral composition is not particularly limited, and may be, for example, pharmaceuticals, quasi-drugs, food and drink (food and drink compositions), toothpaste, and mouthwash.
• the composition to be put in the mouth of the present invention contains the GN and the salt, and the mass ratio (G/S) of the amount of the GN (G) to the salt equivalent (S) is about 0.5 ⁇ As long as the mass ratio (G/S) is maintained between 10 -7 and about 0.5 ⁇ 10 -1 , the GN concentration and the salt concentration (salt equivalent) are arbitrary.
• the oral composition of the present invention contains the GN and the salt, the concentration of the GN is about 2000 ppm or less relative to the total mass of the oral composition, and the oral composition contains The mass ratio (G/S) is arbitrary as long as the sodium chloride equivalent in the composition to be added is about 0.05 g/100 g or more and these specifications are satisfied.
• the GN has a salty taste enhancing action, and this action is exhibited even if the GN is in a small amount relative to the salt.
• the mass ratio (G/S) is preferably about 0.4 ⁇ 10 -6 to about 4.0 ⁇ 10 -2 and about 0.3 ⁇ 10 -5 to about 3.0 ⁇ 10 -3 more specifically, about 0.2 ⁇ 10 -4 to about 2.6 ⁇ 10 -3 , about 0.5 ⁇ 10 -4 to about 2.0 ⁇ 10 -3 , about 0.5 ⁇ 10 ⁇ 4 to about 1.56 ⁇ 10 ⁇ 3 , about 1.0 ⁇ 10 ⁇ 4 to about 2.0 ⁇ 10 ⁇ 3 , about 1.0 ⁇ 10 ⁇ 4 to about 1.0 ⁇ 10 ⁇ 3 , or It may be from about 4.1 ⁇ 10 ⁇ 4 to about 2.0 ⁇ 10 ⁇ 3 .
• the mass ratio (G/S) is within such a range, the salty taste can be effectively enhanced within a range in which the taste quality of the GN is not affected.
• the concentration of the GN in the mouthable composition is not particularly limited as long as the above-mentioned provisions for the mouthful composition are met, for example about 3000 ppm relative to the total weight of the mouthful composition. up to about 2000 ppm, up to about 1000 ppm, up to about 300 ppm, up to about 200 ppm, up to about 100 ppm, or up to about 60 ppm, up to about 42 ppm, up to about 21 ppm, up to about 11 ppm, up to about 0.01 ppm; It may be about 0.05 ppm or more, about 0.08 ppm or more, about 0.1 ppm or more, about 1 ppm or more, or about 5 ppm or more.
• the concentration of the GN in the directly ingestible composition is from about 0.01 ppm to about may be 60 ppm, preferably from about 0.05 ppm to about 30 ppm, from about 0.08 ppm to about 15 ppm, or from about 0.1 ppm to about 8 ppm, or from about 1 ppm to about 60 ppm, from about 1 ppm to about 42 ppm , from about 1 ppm to about 21 ppm, or from about 1 ppm to about 11 ppm, or from about 5 ppm to about 60 ppm, from about 5 ppm to about 42 ppm, from about 5 ppm to about 21 ppm, or from about 5 ppm to 11 ppm.
• the concentration of the GN in the seasoning composition may be from about 0.01 ppm to about 3000 ppm, from about 0.1 ppm to about 2000 ppm. , preferably from about 0.5 ppm to about 1000 ppm, from about 1.0 ppm to about 200 ppm, or from about 1.5 ppm to about 100 ppm.
• concentration of the GN is within such a range, the salty taste can be effectively enhanced as compared with the composition not containing the GN as long as the taste quality of the GN is not affected.
• the amount of salt equivalent in the mouth-fillable composition is not particularly limited as long as the above-mentioned stipulations for the mouth-fillable composition are satisfied. .05 g/100 g or more, 0.1 g/100 g or more, 0.25 g/100 g or more, or 0.5 g/100 g or more, and about 30 g/100 g or less, about 20 g/100 g or less, about 10 g/100 g or less , about 5 g/100 g or less, or about 3 g/100 g or less.
• the composition to be put in the mouth of the present invention may further contain unreacted raw materials (naringin, etc.) when preparing the GN and other naringenin glycosides that are side reaction products.
• the oral composition of the present invention may further contain any raw material commonly used in the art as long as it does not impair the purpose of the present invention, and may further contain other ingredients effective in enhancing salty taste. It's okay.
• the optional raw material is not particularly limited, but for example, sweeteners, acidulants, bittering agents, seasonings, flavors, polysaccharide thickeners, emulsifiers, preservatives, bactericides or antibacterial agents, pH adjusters, isotonicity agents, chelating agents, stabilizers, antioxidants, coloring agents, bulking agents, flow improvers, excipients, binders, disintegrants, solvents, softeners, oils, fillers, foaming agents, antifoaming agents , nutrients, tastes, tastes, or medicinal substances.
• the oral composition of the present invention may be an oral composition such as an eating or drinking composition.
• the food and drink composition may be a composition that can be ingested directly, a seasoning composition that is used by adding it to other foods, or a composition that can be ingested after preparation at the time of use.
• the oral composition may further comprise any food ingredients and/or any food additives commonly used in the art.
• the form of the food and drink composition is not particularly limited, but may be, for example, liquid, fluid, gel, semisolid, or solid. It may be shaped, semi-solid, or solid.
• the food and drink composition includes, for example, alcoholic beverages such as synthetic sake, brewed sake, refined sake, fruit wine, low-malt beer, beer, liqueur, shochu highball, and medicinal sake; carbonated drinks, soft drinks, tonics Beverages such as water, dairy drinks, smoothies, vegetable juices, fruit juice drinks, sports drinks, vinegar drinks, soy milk drinks, iron-containing drinks, lactic acid bacteria drinks, green tea, black tea, herbal tea, cocoa, coffee, non-alcoholic drinks, and energy drinks staple foods such as rice, porridge, mochi, and bread; noodles such as udon, soba, ramen, and spaghetti; soups, such as miso soup, soup, and vegetable soup; dairy products, such as yogurt and cheese; sausages and ham Fish meat products such as fish paste, chikuwa, hanpen, and fish sausages; Canned seafood and processed marine products such as dried fish; soft candy, hard candy, gummies, jellies, cookies, soft cookies, rice crackers, gyuhi
• the composition to be put in the mouth of the present invention is in the form of a solid seasoning having at least a portion of the surface coated with the composition containing the GN or having the GN attached to at least a portion of the surface. More specifically, it may be a salt having at least a portion of its surface coated with the composition containing the GN or having the GN attached to at least a portion of the surface.
• the solid seasoning can be appropriately prepared by a method commonly used in the art. It may be prepared by spraying, and optionally after drying, it may be prepared through processes such as pulverization and/or granulation as necessary so as to obtain a desired form.
• Solid seasonings having at least a portion of the surface coated with the GN-containing composition or having the GN attached to at least a portion of the surface can be used in various foods (e.g., potato chips coated with salt). It can be used in place of normal salt in food products that contain food, thereby reducing the amount of salt ingested from the food.
• a method of enhancing the saltiness of a mouthful composition of the present invention comprises adding said GN to said mouthful composition. Since the GN has a salty taste enhancing effect, the salty taste of the mouthful composition is enhanced.
• the oral composition comprises salt.
• the amount of GN to be added is not particularly limited as long as the salty taste enhancing effect is exhibited in the composition to be put in the mouth.
• the method of enhancing the salty taste of the mouthful composition of the present invention may further comprise any step commonly used in the art as long as it does not impair the purpose of the present invention. It may further include the step of adding ingredients.
• GN GN-containing salty taste enhancing composition
• the salty taste-enhancing composition is as described above as the salty taste-enhancing composition of one embodiment of the present invention.
• ⁇ Use for manufacturing a composition to be put in the mouth In a use for the manufacture of a mouthful composition of the present invention, wherein said GN is used and the salty taste of said mouthpiece composition is enhanced compared to a composition not containing said GN. becomes.
• the manufactured composition to be put in the mouth is as described above as the composition to be put in the mouth of one aspect of the present invention.
• the enzyme-treated naringin was dissolved in a mixture of water/acetonitrile/acetic acid (80/20/0.01 (v/v/v)) and subjected to the above HPLC analysis conditions.
• a mixture of water/acetonitrile/acetic acid 80/20/0.01 (v/v/v)
• UV280 nm ultraviolet absorption photometer
• the liquid was passed through a C18 column to separate 3′′- ⁇ -GN and naringin, and the 3′′- ⁇ -GN fraction was separated. After that, the fraction was concentrated under reduced pressure and pulverized by spray drying to obtain high-purity 3′′- ⁇ -GN in the form of powder.
• This high-purity 3′′- ⁇ -GN was washed with pure water and freeze-dried twice to obtain a 3′′- ⁇ -GN sample used in the following experiments and preparation examples.
• this 3′′- ⁇ -GN sample was analyzed by the HPLC method described above, the purity was 99.0% by mass.
• EGCg which is a kind of polyphenol, which is the same as 3′′- ⁇ -GN, or naringin or monoglucosyl hesperidin, which is a kind of polyphenol glycoside
• 3′′- ⁇ -GN naringin or monoglucosyl hesperidin
• No salty taste-enhancing effect was exerted when used at any concentration (Test Samples 6-8). Therefore, it is considered that the effect of 3′′- ⁇ -GN, which exhibits a salty taste-enhancing effect at a low concentration at which bitterness is not perceived, is a unique effect not found in other polyphenols or polyphenol glycosides.
• Example 3 Salty taste enhancement effect of 3′′- ⁇ -GN at various salt concentrations>
• Control samples 2 and 3 and test samples 9 and 10 were prepared in the same manner as in Experiment 2, except that the concentrations of 3′′- ⁇ -GN and sodium chloride were changed as shown in Table 2 below.
• a sensory evaluation test was performed in the same manner to evaluate the intensity of salty taste of the test sample containing 3′′- ⁇ -GN compared to the control sample of the same salt concentration. Table 2 shows the results.
• 3′′- ⁇ -GN exhibited a salty taste-enhancing effect at any salt concentration tested (test samples 9 and 10). At this time, no bitterness of 3′′- ⁇ -GN was felt.
• test samples 11 to 13 contained 11 ppm, 22 ppm and 42 ppm of 3′′- ⁇ -GN, respectively, but unlike the results of test samples 4 and 5 in Experiment 1, no bitterness was felt. Since various ingredients other than 3′′- ⁇ -GN and salt are blended, it is considered that the bitterness is less conspicuous due to the influence of these ingredients, and the salty taste enhancement effect is more clearly exhibited. It should be noted that test sample 14 had a strong bitterness and could not be determined whether or not the salty taste was enhanced.
• Example 5 Salty Taste Enhancement Effect of Salt by Coating with 3′′- ⁇ -GN>
• the enzyme-treated naringin (3′′- ⁇ -GN content 70%) prepared in Experiment 1 was dissolved in pure water to a concentration of 0.01, 0.1, 1, or 10% by mass, and various concentrations were obtained.
• An enzyme-treated naringin aqueous solution was prepared by spraying the enzyme-treated naringin aqueous solution onto salt (Nihonkaisha Co., Ltd.; of enzyme-treated naringin-coated salt was prepared.
• 3′′- ⁇ -GN such as a form in which at least a portion of the surface of the salt is coated with 3′′- ⁇ -GN or 3′′- ⁇ -GN is attached to at least a portion of the surface.
• 3′′- ⁇ -GN such as a form in which at least a portion of the surface of the salt is coated with 3′′- ⁇ -GN or 3′′- ⁇ -GN is attached to at least a portion of the surface.
• Example 6 Salty taste enhancement effect in potato chips> Using Test Sample 17 prepared in Experiment 5, salted potato chips were made. Specifically, one sheet (about 1.5 g) of unsalted potato chips (non-salt potato chips, manufactured by Soken Co., Ltd.) was added to test sample 17 prepared in Experiment 5 (10 g of salt and 1% by mass of enzyme-treated naringin aqueous solution 10 mg of the enzymatically treated naringin-coated salt obtained by spraying 0.5 g of this was added to prepare salted potato chips of test sample 19. Also, Control Sample 6 was salted potato chips prepared using the same method except that Control Sample 5 was used instead of Test Sample 17. A sensory evaluation test was performed in the same manner as in Experiment 2 for the resulting salted potato chips. Table 5 shows the results.
• glucosyl naringin As described above, by using glucosyl naringin, it is possible to enhance the salty taste of a composition that is put into the mouth, and in particular, it is possible to effectively enhance the salty taste even at such a low concentration that the taste quality of the glucosyl naringin itself is not affected. can be done. Therefore, it is necessary to reduce the intake of sodium chloride (salt) while maintaining the satisfaction derived from the salty taste of the composition to be put in the mouth and the taste quality of the composition to be put in the mouth, that is, a low-salt food having a good flavor. can be provided. If low-salt foods with good flavor become widespread, they will be useful in preventing various lifestyle-related diseases such as hypertension caused by excessive salt intake, and as a result, can contribute to the realization of a healthy life for people.
• sodium chloride salt

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• 2022
  • 2022-11-14 EP EP22895569.6A patent/EP4434354A4/en active Pending
  • 2022-11-14 US US18/710,394 patent/US20250000128A1/en active Pending
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