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
  • 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
  • A23L27/20—Synthetic spices, flavouring agents or condiments
• • 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
  • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
• • 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
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
  • A23L23/10—Soup concentrates, e.g. powders or cakes

Definitions

• the present disclosure relates to a salty food containing polyglycerol condensed ricinoleic acid ester.
• Excessive intake of salt is said to be a trigger factor for hypertension and circulatory system diseases such as kidneys and hearts.
• the daily salt intake target is less than 8.0 g for men and less than 7.0 g for women.
• the guidelines of the Japanese Society of Hypertension recommend less than 6 g of salt intake per day, and the World Health Organization (WHO) recommends less than 5.0 g of salt.
• WHO World Health Organization
• Japanese Patent Application Laid-Open No. 2000-228947 is a technology related to a paste-like oil and fat composition that imparts flavor by being applied to or mixed with heat-cooked foods such as toast and pasta, and the scope of application is limited. It was something.
• the problem of the present disclosure is to develop a simple method of enhancing the salty taste of food.
• the present disclosure can be in the following aspects.
• [1] A food containing salt and 0.1 to 10000 ppm by mass of polyglycerin condensed ricinoleic acid ester.
• [5] The food according to any one of [1] to [4], containing fatty acids.
• the present disclosure can provide a simple method for enhancing the salty taste of food. Also, according to the present disclosure, it is possible to provide foods with enhanced salty taste or foods with reduced salt content.
• a (numerical value) to B (numerical value) mean A or more and B or less. It should be noted that preferred embodiments, more preferred embodiments, and the like exemplified below can be used in combination with each other as appropriate regardless of expressions such as “preferred” and “more preferred.” In addition, the description of the numerical range is an example, and regardless of expressions such as “preferred” and “more preferable”, ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values in the examples can also be preferably used. .
• the food of the present disclosure contains salt.
• Salt contained in foods is not particularly limited.
• Salt suitable for eating such as refined salt, natural salt, natural salt, and rock salt, may be used.
• Seasonings containing salt such as soy sauce, may also be used.
• salt may be contained in the natural food material itself.
• the content of salt contained in the food may include an amount according to the characteristics of the food.
• the salt content of miso is about 10-13% by mass
• the salt content of miso soup is about 0.8-1.1% by mass.
• the food of the present disclosure is preferably a food with a salty taste, it is preferably an edible composition containing salt as a part of the ingredients of the food.
• the expression that salt is included as part of the ingredients of the food means that ingredients prepared using salt (for example, miso and soy sauce) are included in addition to the case where salt itself is included as one of the ingredients of the food. It also applies if
• the salt content of food can also be measured using a salt concentration meter or the like. That is, as the salt content of the food of the present disclosure, a salt equivalent amount converted into sodium chloride (NaCl) can be applied.
• the food of the present disclosure contains polyglycerol condensed ricinoleic acid ester (hereinafter sometimes referred to as PGPR).
• Polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and ricinoleic acid condensate, and is obtained, for example, by an esterification reaction of ricinoleic acid obtained mainly from castor oil and polyglycerin.
• the polyglycerin portion of the polyglycerol condensed ricinoleic acid ester is a mixture of polyglycerols with different numbers of polymerized glycerols (degree of polymerization), and can be expressed as an average degree of polymerization.
• the average degree of polymerization of polyglycerin can be calculated, for example, from the hydroxyl value of the polyglycerol mixture.
• the average degree of polymerization of the polyglycerin portion of the polyglycerol condensed ricinoleic acid ester contained in the food of the present disclosure is preferably about 2 to 10, more preferably about 2 to 8, and still more preferably about 3 to 6. be.
• a commercially available product may be used as the polyglycerol condensed ricinoleic acid ester contained in the food of the present disclosure.
• Commercially available products include, for example, SY Glister CR-310, CR-500, CR-ED, CRS-75 manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.; 818DG, 818R, 818SK, 818H and the like, Poem PR-300 manufactured by Riken Vitamin Co., Ltd., and the like can be used as appropriate.
• Two or more kinds of polyglycerin condensed ricinoleate may be used in combination.
• the content of polyglycerol condensed ricinoleic acid ester contained in the food of the present disclosure is 0.1 to 10000 ppm by mass (0.00001 to 1% by mass), preferably 0.5 to 2000 ppm, more preferably It is 1 to 1000 ppm by mass, more preferably 5 to 500 ppm, and even more preferably 10 to 250 ppm.
• the content of PGPR contained in the food is about the above range, the salty taste of the food is perceived more strongly than when PGPR is not contained.
• the food contains polyglycerol condensed ricinoleic acid ester with respect to 1 part by mass of salt, preferably 0.00001 to 1 part by mass, more preferably 0.0001 to 0.15 parts by weight, more preferably 0.001 to 0.1 parts by weight, and even more preferably 0.002 to 0.05 parts by weight.
• the ratio (mass ratio) between salt and PGPR contained in the food is within the above range, the food has a stronger salty taste than when PGPR is not contained.
• the food of the present disclosure has an enhanced salty taste by containing the polyglycerol condensed ricinoleic acid ester. From another point of view, by including PGPR in the food, even if the amount of salt contained in the food is reduced, the same level of salty taste can be maintained. That is, another aspect of the present disclosure is a food salty taste enhancer containing polyglycerol condensed ricinoleate as an active ingredient. Yet another aspect of the present disclosure is a method for enhancing the salty taste of food using polyglycerol condensed ricinoleate.
• the food preferably contains fats and oils.
• the content of fats and oils contained in food is not particularly limited.
• the food may contain fats and oils in an amount depending on the characteristics of the food.
• the content of fats and oils contained in foods can be, for example, 0.01 to 90% by mass.
• Fats and oils contained in foods are preferably 0.1 to 70% by mass, more preferably 0.5 to 50% by mass, still more preferably 1.2 to 30% by mass, and even more preferably 2 ⁇ 20% by mass. Fats and oils contained in foods are not particularly limited as long as they are edible.
• Various animal and vegetable oils such as nut oil, milk fat, beef tallow, and lard, and mixed oils and fats thereof, and the above oils and fats are subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification. processed oils and fats, and the like. 1 type(s) or 2 or more types may be used for these fats and oils.
• oils and fats contained in foods include oils and fats contained in raw materials, in addition to those blended as oils and fats.
• oils and fats contained in raw materials include oils and fats contained in raw materials, in addition to those blended as oils and fats.
• the oil (milk fat) contained in the whole milk powder is also included in the oil contained in the food.
• Foods containing an appropriate amount of fats and oils tend to have an enhanced salty taste due to the inclusion of PGPR.
• a conventionally known method such as the Soxhlet extraction method can be applied to measure the fat content (oil content) contained in food.
• the food preferably contains 0.001 to 10 parts by mass, more preferably 0.01 to 5 parts by mass of polyglycerol condensed ricinoleate per 100 parts by mass of oil and fat. , more preferably 0.05 to 2 parts by weight, and even more preferably 0.1 to 1.2 parts by weight.
• the ratio (mass ratio) of the fats and oils contained in the food to PGPR is within the above range, the salty taste of the food is perceived more strongly than when PGPR is not contained.
• PGPR is oil-soluble, PGPR is preferably added and dissolved in fat in advance. By preliminarily dissolving PGPR in fats and oils, the salty taste of food is perceived more strongly.
• PGPR can be added by any addition method as long as it can be sufficiently dispersed in the food.
• the salty taste of the food is further strengthened by containing fats and oils containing polyglycerin condensed ricinoleic acid ester.
• a salty taste enhancer for foods containing fats and oils containing polyglycerin condensed ricinoleate as an active ingredient is a salty taste enhancer for foods containing fats and oils containing polyglycerol condensed ricinoleate.
• the proportion of PGPR in fats and oils in which PGPR is dissolved in advance is preferably 0.001 to 10% by mass, more preferably 0.01 to 1% by mass.
• the food preferably contains fatty acids.
• Fatty acids here mean free fatty acids. That is, fatty acids in the state of being ester-bonded to glycerol, sterol, etc. do not correspond.
• Fatty acids are not particularly limited as long as they are edible fatty acids. Examples include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, palmitoleic acid, oleic acid, linoleic acid, and linolenic acid.
• the fatty acid is preferably a saturated fatty acid, more preferably lauric acid, myristic acid, palmitic acid, and still more preferably myristic acid.
• the content of fatty acids contained in foods is not particularly limited. However, the content of fatty acids contained in foods is preferably 0.1 to 10000 ppm by mass (0.00001 to 1% by mass), more preferably 1 to 1000 ppm by mass. If the content of fatty acid contained in the food is within the above range, the salty taste of the food can be expected to be further strengthened.
• the food contains the polyglycerol condensed ricinoleate and the fatty acid, thereby further enhancing the salty taste.
• a food salty taste enhancer containing polyglycerol condensed ricinoleate and fatty acid as active ingredients.
• a method for enhancing the salty taste of food using a polyglycerin condensed ricinoleate and a fatty acid is preferably 0.01 to 100 parts by mass, more preferably 0.1 to 10 parts by mass, of fatty acid per 1 part by mass of PGPR.
• the food is not particularly limited as long as it contains salt.
• the food preferably contains water.
• the content of water contained in food is not particularly limited.
• the content of water contained in food can be, for example, 5% by mass or more.
• Water contained in food is preferably 20 to 99% by mass, more preferably 40 to 97% by mass, still more preferably 50 to 92% by mass, and even more preferably 60 to 88% by mass.
• the water contained in the food includes not only the water itself that is blended as part of the raw material of the food, but also the water that is originally contained in the raw material.
• the water content (moisture content) contained in the food can be measured by conventionally known methods such as the normal pressure drying method and the Karl Fischer method.
• the food preferably exists partially or entirely in a state in which an aqueous phase containing water and an oil phase containing fats and oils are separated or emulsified.
• the emulsification is preferably of the oil-in-water type.
• foods include mayonnaise, mayonnaise-like seasonings, dressings and other mayonnaise and dressings, tomato sauces, cream sauces, brown sauces, seafood sauces, Japanese-style sauces, oil sauces, curry sauces, and other sauces.
• the food may be a food such as pasta, spaghetti, doria, gratin, etc., to which the soles are applied.
• the food can be soups and soups such as soup, potage, stew, chowder, borscht, minestrone, pot-au-feu, bouillabaisse, miso soup, clear soup, ramen soup, udon soup, hot pot soup.
• it can be foodstuffs, such as ramen, udon, nabemono, ojiya, etc., to which the said soups and soups were applied. That is, the food of the present disclosure is not only a finished food (edible composition) that is served as it is, but also a part of finally finished food such as sauces, soup stock, seasonings, etc. Edible compositions are also included.
• the food is preferably food with a high salt content. More specifically, fish paste foods such as kamaboko and chikuwa; minced meat processed foods such as sausages, meatballs, hamburgers, chicken nuggets, and pork luncheon meat; canned foods such as tuna, oil sardines and seasoned tuna; processed cheese; Various types of cheese such as sex cheese, rice crackers (such as salt and soy sauce), popcorn, and the like.
• fish paste foods such as kamaboko and chikuwa
• minced meat processed foods such as sausages, meatballs, hamburgers, chicken nuggets, and pork luncheon meat
• canned foods such as tuna, oil sardines and seasoned tuna
• processed cheese Various types of cheese such as sex cheese, rice crackers (such as salt and soy sauce), popcorn, and the like.
• the food of the present disclosure except for using salt (or raw materials prepared using salt) and polyglycerol condensed ricinoleic acid ester (or raw materials prepared using PGPR) Accordingly, it can be produced by a conventionally known method.
• Soybean oil 818H soybean oil containing 5000 ppm by mass of hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.), and myristine to a concentration of 1000 ppm by mass. Acid was added to prepare a soybean oil containing 5000 ppm by weight 818H and 1000 ppm by weight myristic acid (818H+M soybean oil). 818H soybean oil and 818H+M soybean oil were added to the diluted soy sauce at 1% by weight to prepare samples for evaluation.
• Soup oils and fats of Examples 1 to 4 were prepared according to the formulations in Table 2. That is, corn oil (trade name: Nisshin Corn Oil, manufactured by Nisshin OilliO Group Co., Ltd.) was used as the oil for soup in Example 1. 0.5 parts by mass of hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99.5 parts by mass of the corn oil were heated and mixed to obtain 5000 ppm by mass. 818H-containing corn oil (soup fat of Example 2) was obtained. By appropriately diluting the fat of Example 2 with the fat of Example 1, the fats and oils for soups of Examples 3 and 4 were prepared.
• Example 1 (Preparation of instant soup 1) 0.7 g of the oil of Example 1 was added to one bag (17.6 g) of corn potage (trade name: Seven & i Premium Corn Potage, manufactured by Pokka Sapporo Food & Beverage Co., Ltd.). 150 ml of hot water at 90 ° C. or higher is poured into it, and the corn potage of Example 5 (oil content 1.4% by mass, salt content 0.71% by mass) is sufficiently stirred and mixed so that no solids remain. was prepared. Similarly, using the oils and fats of Examples 2-4, corn potages of Examples 6-8 were prepared.
• Example 5 The corn potage of Example 5 using the soup fat of Example 1 was used as a control for comparison with the corn potages (for evaluation) of Examples 6-8 using the soup fats of Examples 2-4.
• the wakame soup of Example 9 using the soup fat of Example 1 was used as a comparison control for the wakame soup (for evaluation) of Examples 10-12 using the soup fat of Examples 2-4.
• Five panelists skilled in food flavor evaluation selected those who felt a strong salty taste when the control and evaluation soups were put in their mouths.
• the pasta sauce of Example 13 served as a control for the pasta sauce of Example 14 (for evaluation).
• Five panelists skilled in food flavor evaluation selected those who felt a strong salty taste when the control and evaluation pasta sauces were put in their mouths.
• the evaluation of the pasta sauce for evaluation selected by all five panelists was given as ⁇ (salty enhancement effect), the evaluation of the pasta sauce for evaluation selected by four panelists was given as ⁇ (slightly enhanced salty taste), and other than that The case was evaluated as x (no effect of enhancing salty taste).
• Table 5 shows the results.
• the fats and oils of Examples 15-21 were prepared according to the formulations in Table 6. That is, sunflower oil (trade name: Olein Rich, manufactured by Showa Sangyo Co., Ltd.) was used as the control fat in Example 15. 3.0 parts by mass of hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 97 parts by mass of the sunflower oil are heated and mixed to obtain 30000 mass ppm of 818H. A 818H-containing sunflower oil (fat for evaluation in Example 16) was obtained. By appropriately diluting the fat of Example 16 with the fat of Example 15, fats for evaluation of Examples 17 to 21 were prepared.
• a fat-containing saline solution containing sunflower oil in an amount equivalent to each of the fats and oils for evaluation of Examples 16 to 21 was prepared.
• Five panelists skilled in food flavor evaluation selected those who felt a strong salty taste when the control fat-containing saline solution and the fat-containing saline solution for evaluation were put in their mouths.
• the evaluation of the fat-containing saline solution for evaluation selected by all five panelists was given as ⁇ (salty enhancement effect), and the evaluation of the fat-containing saline solution for evaluation selected by the four panelists was given as ⁇ (slightly enhanced salty taste).
• ⁇ salty enhancement effect
• x no salty taste enhancement effect
• the pasta sauce of Example 28 served as a control for the pasta sauces of Examples 29 and 30 (for evaluation).
• the pasta sauce of Example 29 was used as a comparison control for the pasta sauce of Example 30 (for evaluation).
• Five panelists skilled in food flavor evaluation selected those who felt a strong salty taste when the control and evaluation pasta sauces were put in their mouths.
• the evaluation of the pasta sauce for evaluation selected by all five panelists was given as ⁇ (salty enhancement effect)
• the evaluation of the pasta sauce for evaluation selected by four panelists was given as ⁇ (slightly enhanced salty taste)
• x no effect of enhancing salty taste

Landscapes

• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Seasonings (AREA)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (1)

Family

ID=86774305

Family Applications (1)

Country Status (2)

Citations (14)

• 2022
  • 2022-12-05 JP JP2023567711A patent/JPWO2023112761A1/ja active Pending
  • 2022-12-05 WO PCT/JP2022/044797 patent/WO2023112761A1/ja not_active Ceased

Patent Citations (16)

Also Published As

Similar Documents

Legal Events