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
  • A23L27/88—Taste or flavour enhancing agents
• • 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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT 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
  • A23L27/202—Aliphatic compounds
  • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
  • A23L27/2028—Carboxy compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2200/00—Function of food ingredients
  • A23V2200/16—Taste affecting agent

Definitions

• the present invention relates to an agent for improving the taste of food and drink, a food and drink with improved taste, a method for improving the taste of food and drink, a method for producing food and drink with improved taste, and the like.
• taste of food is indispensable for promoting appetite, and various seasonings have been used.
• umami components such as glutamic acid, inosinic acid and guanylic acid are well known as tastes of food and drink.
• seasonings containing salt such as salt and soy sauce, have been used for stir-frying and the like. If the taste of these seasonings can be improved, it will be possible to add stronger seasonings to cooked products or reduce the amount of seasoning (salt content). It's here.
• salt content is considered to be one of the causes of hypertension, etc., and is required to be controlled in diet.
• Patent Document 1 proposes the use of acidic amino acids, basic amino acids, organic acids such as succinic acid, or salts thereof.
• organic acids and organic acid salts that improve salty taste are water-soluble, and there are restrictions on their use, such as being usable only in water-based foods.
• An object of the present invention is to provide a taste improver for food and drink that can improve the taste such as saltiness and/or umami. Another object of the present invention is to provide a food or drink with improved taste such as saltiness and/or umami. Another object of the present invention is to provide a method for improving the taste of food and drink, which improves the taste such as saltiness and/or umami. Another object of the present invention is to provide a method for producing a food or drink with improved taste such as saltiness and/or umami.
• the present inventors have made intensive studies to solve the above problems. As a result, the present inventors have found that the addition of straight-chain saturated fatty acids having 12 to 16 carbon atoms to foods and drinks improves taste such as saltiness and/or umami. As a result, the present invention described below has been completed.
• the taste-improving agent of [1] wherein the food or drink contains 8-7000 ppm by mass of linear saturated fatty acids having 12-16 carbon atoms.
• a food or drink having a salty and/or umami taste wherein the food or drink contains the food and drink taste improver according to any one of [1] to [3], and is saturated with linear chains having 12 to 16 carbon atoms.
• a method for improving the taste of a food or drink having a salty and/or umami taste comprising adding 8 to 7000 ppm by mass of a linear saturated fatty acid having 12 to 16 carbon atoms.
• the present invention may have the following aspects.
• a food or drink with improved taste comprising a food or drink having a salty and/or umami taste and the taste improver according to any one of [1] to [4] above.
• food and drink with improved [7] The food or drink with improved taste according to [5] or [6], wherein the taste is salty and/or umami.
• a method for improving the taste of a food or drink which comprises adding a linear saturated fatty acid having 12 to 16 carbon atoms to a salty and/or umami food or drink.
• the amount of the linear saturated fatty acid having 12 to 16 carbon atoms to be added is 8 to 7000 ppm by mass with respect to the total weight of the food or drink with improved taste after the addition of the linear saturated fatty acid.
• the method for improving the taste of food and drink according to the above [8]. [10] The method for improving the taste of the food or drink according to [8] or [9] above, further comprising adding an emulsifier having an HLB of 4.5 or less to the food or drink having a salty and/or umami taste. . [11] The method for improving taste according to any one of [8] to [10], wherein the taste is salty and/or umami.
• a food or drink with improved taste comprising a step of preparing a food or drink with improved taste by adding a linear saturated fatty acid having 12 to 16 carbon atoms to a salty and/or umami food or drink. manufacturing method.
• the production method according to [12] above wherein the amount of the linear saturated fatty acid having 12 to 16 carbon atoms added is 8 to 7000 mass ppm with respect to the total mass of the food or drink with improved taste. .
• the taste such as saltiness and/or umami of food and drink can be improved. Moreover, it is possible to provide a food or drink in which the salty component and/or the umami component in the food or drink is reduced.
• a (numerical value) to B (numerical value) mean A or more and B or less. It should be noted that preferred aspects, more preferred aspects, and the like exemplified below can be used in combination with each other as appropriate regardless of expressions such as “preferred” and “more preferred.”
• 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.
• terms such as “contain” or “include” may be read as “consisting essentially of” or “consisting only of” as appropriate.
• the taste improver of the present invention contains a linear saturated fatty acid having 12 to 16 carbon atoms as an active ingredient.
• a linear saturated fatty acid having 12 to 16 carbon atoms By coexistence of linear saturated fatty acids with 12 to 16 carbon atoms with salty components and/or umami components in food and drink, salty taste and / Or taste such as umami is synergistically improved.
• “taste” means tastes such as saltiness, umami, sweetness, sourness and bitterness, as well as pungent and astringent tastes.
• the taste improver of the present invention is intended to improve salty taste and/or umami.
• the salty and/or umami components in the food and drink are reduced more than usual, and instead, the active ingredient of the present invention, a linear saturated fatty acid having 12 to 16 carbon atoms, is added to maintain the original taste of the food and drink. Also in this case, the taste improver of the present invention is effective in that it improves the taste once decreased.
• Straight-chain saturated fatty acids with 12 to 16 carbon atoms can be used as free fatty acids and/or fatty acid salts as long as they become free fatty acids in the mouth.
• free fatty acids are preferred.
• a metal salt is preferable, and examples thereof include fatty acid sodium, fatty acid potassium, and fatty acid calcium.
• Preferred straight-chain saturated fatty acids having 12 to 16 carbon atoms are lauric acid, myristic acid and palmitic acid, and more preferred is myristic acid.
• the taste improver of the present invention uses a taste improver to contain 8 to 5000 ppm by mass of linear saturated fatty acids having 12 to 16 carbon atoms in food and drink, resulting in salty and / or umami taste of food and drink. can be improved. It is preferable to use a taste improver so that the linear saturated fatty acid having 12 to 16 carbon atoms in the food is 20 to 3000 ppm by mass, and the taste improver is used so that the content is 200 to 3000 ppm by mass. is more preferable, and it is even more preferable to use the taste improver so that the content is 250 or 300 to 800 ppm by mass.
• the linear saturated fatty acid having 12 to 16 carbon atoms is preferably contained 0.001 to 5 times by mass, more preferably 0.01 to 3 times by mass, more preferably 0.02, relative to the salty taste component. It is more preferably contained up to 1 mass-fold, and most preferably 0.005-0.4 mass-fold. In addition, it is preferable to contain 0.01 to 50 times by weight, more preferably 0.1 to 30 times by weight, more preferably 0.2 times by weight, a linear saturated fatty acid having 12 to 16 carbon atoms with respect to the umami component. It is more preferably contained up to 10 times by mass, most preferably 0.05 to 4 times by mass.
• the taste improver of the present invention preferably contains 0.1 to 99.9% by mass, and preferably 1 to 99% by mass, of at least one linear saturated fatty acid having 12 to 16 carbon atoms. It is more preferably contained, and more preferably 10 to 95% by mass.
• the residual component may be the remaining linear saturated fatty acid having 12 to 16 carbon atoms.
• the remaining ingredients may be emulsifiers and other ingredients described later.
• the total content of linear saturated fatty acids having 12 to 16 carbon atoms is preferably 0.1 to 100% by mass, more preferably 0.5 to 99% by mass, based on the total mass of the taste improver of the present invention. and more preferably 1 to 97% by mass or 1 to 95% by mass.
• the taste improver of the present invention preferably further contains an emulsifier with an HLB of 4.5 or less or 3.5 or less.
• an emulsifier with an HLB of 4.5 or less one or more selected from polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters are preferred.
• HLB Hydrophile Lipophile Balance
• S Saponification value
• A A method of calculating the HLB value from the neutralization value of the fatty acid in the ester. In this calculation method, the HLB value is calculated as an arithmetic mean.
• the HLB of the emulsifier contained in the taste improver of the present invention is more preferably 3.5 or less, or 0 to 3.0, still more preferably 0 to 2.5, and most preferably 1 to 2. is.
• the emulsifier having an HLB of 4.5 or less is preferably 0.2-fold or more by mass, preferably 0.2-100, of the linear saturated fatty acid having 12 to 16 carbon atoms. It is more preferably 0.5 to 50 times by mass, even more preferably 1.0 to 10 times by mass.
• the content of the emulsifier with an HLB of 4.5 or less in food and drink with improved taste is preferably 0.01 to 5% by mass, more preferably 0.05 to 3% by mass. Preferably, it is more preferably 0.08 to 1% by mass.
• Constituent fatty acids of polyglycerol fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters, which are examples of the above emulsifiers, are preferably linear fatty acids having 16 or more and 22 or less carbon atoms, such as palmitic acid, stearic acid, behenic acid, and olein. acid, linoleic acid, linolenic acid, erucic acid and the like. In order to prevent solidification at low temperatures, it is preferable that 60% by mass or more of the constituent fatty acids be linear unsaturated fatty acids.
• 70 to 100% by mass of the constituent fatty acids are linear unsaturated fatty acids, and more preferably 80 to 98% by weight of the constituent fatty acids are linear unsaturated fatty acids.
• straight-chain unsaturated fatty acids having 16 to 22 carbon atoms can be used as the straight-chain unsaturated fatty acids.
• the linear unsaturated fatty acid one or more fatty acids selected from oleic acid, linoleic acid, linolenic acid and erucic acid are preferable. It is particularly preferred that 65 to 90 mass % of the constituent fatty acids are oleic acid and/or erucic acid.
• Constituent fatty acids other than linear unsaturated fatty acids are linear saturated fatty acids.
• straight-chain saturated fatty acids straight-chain saturated fatty acids having 6 to 22 carbon atoms are preferable, and straight-chain saturated fatty acids having 16 to 18 carbon atoms are more preferable.
• the constituent fatty acid of the polyglycerol condensed ricinoleic acid ester is almost exclusively ricinoleic acid.
• Polyglycerin fatty acid ester is synthesized by esterifying polyglycerin and fatty acid.
• Polyglycerol fatty acid esters may be commercially available products, or two or more of them may be used in combination.
• Polyglycerin used as a raw material for polyglycerin fatty acid ester is generally obtained by subjecting glycerin as a raw material to dehydration condensation at high temperature in the presence of an alkali catalyst such as caustic soda, followed by distillation, deodorization and decoloration if necessary.
• Polyglycerin which is a raw material for these polyglycerol fatty acid esters, is also called reactive polyglycerin, and is theoretically a mixture of polyglycerols with different degrees of polymerization from 1 to ⁇ , and has a wide degree of polymerization distribution. Since it is generally difficult to isolate polyglycerin fatty acid esters having a degree of polymerization of 4 or more, mixtures of polyglycerin fatty acid esters with various degrees of polymerization are allowed.
• the average degree of polymerization indicates the degree of polymerization of polyglycerin constituting the polyglycerin fatty acid ester.
• the average degree of polymerization is a value calculated from the hydroxyl value of polyglycerin, which is the raw material of polyglycerol fatty acid ester.
• polyglycerin is classified into tetraglycerin (average degree of polymerization 4), hexaglycerin (average degree of polymerization 6), decaglycerin ( It is sold under the name of average degree of polymerization 10). Therefore, the average degree of polymerization is a calculated value and may differ from the actual degree of polymerization.
• the average degree of polymerization of the polyglycerin portion of the polyglycerol fatty acid ester is preferably 4-12, more preferably 4-10, and even more preferably 5-6.
• Polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and a polymer of ricinoleic acid, and is obtained, for example, by an esterification reaction between ricinoleic acid obtained mainly from castor oil and polyglycerin.
• the polyglycerol portion of the polyglycerol condensed ricinoleate has a degree of polymerization distribution, which is indicated by the average degree of polymerization, like the polyglycerin fatty acid ester described above.
• the average degree of polymerization of the polyglycerin portion of the polyglycerol condensed ricinoleate is preferably about 2 to 12, more preferably about 2 to 10, still more preferably about 3 to 8.
• polyglycerin condensed ricinoleic acid esters may be used.
• 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.
• Polyglycerol condensed ricinoleate may be used in combination of two or more.
• Sucrose fatty acid esters and sorbitan fatty acid esters are esters of sucrose or sorbitan and fatty acids, and commercially available products can be used.
• Commercially available sucrose fatty acid esters include Ryoto Sugar Ester POS-135 (sucrose mixed fatty acid ester: about 40% oleic acid, about 30% palmitic acid, about 30% stearic acid) manufactured by Mitsubishi Chemical Corporation.
• Ryoto Sugar Ester POS-135 sucrose mixed fatty acid ester: about 40% oleic acid, about 30% palmitic acid, about 30% stearic acid
• To Sugar Ester S-070 sucrose stearate
• Ryoto Sugar Ester O-170 sucrose oleate
• Ryoto Sugar Ester ER-290 sucrose erucate
• sorbitan fatty acid esters such as Rikemal OR-85, Rikemal B-150 and Poem S-65V manufactured by Riken Vitamin Co., Ltd. can be used as appropriate. Two or more kinds of sucrose fatty acid ester and sorbitan fatty acid ester may be used in combination.
• the taste improver of the present invention may contain other ingredients as necessary.
• edible fats and oils can be blended to make a taste improver with fluidity.
• Edible oils and fats are not particularly limited as long as they are suitable for food.
• Various vegetable and animal fats and oils such as nut oil, milk fat, beef tallow, and lard, processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and transesterification, and medium chain oils
• Synthetic oils such as fatty acid triglycerides and the like are included. 1 type(s) or 2 or more types may be used for these fats and oils.
• Refined oil, unrefined oil, roasted oil and the like can be used as the edible oil, and refined oil is preferred.
• Edible oils and fats are preferably the remainder after excluding the above-mentioned linear saturated fatty acids having 12 to 16 carbon atoms and emulsifiers having an HLB of 4.5 or less.
• it is preferably contained in the taste improver in an amount of 50 to 99.9% by mass, more preferably 60 to 99% by mass.
• antioxidants and thickeners can be added to the taste improver of the present invention, if necessary.
• Antioxidants include tocopherols, ascorbic acids and the like. These components are preferably blended in an amount of 5% by mass or less, more preferably 1% by mass or less.
• Food and drink As the food and drink whose taste is improved according to the present invention (that is, the raw material of the food and drink with improved taste), food and drink having taste such as saltiness and/or umami can be used. Any beverage or food may be used as long as it has taste such as saltiness and/or umami.
• Food and drink products also include aqueous solutions that simply contain taste-imparting components such as salty components and/or umami components.
• Specific beverages include fruit juice (juice), carbonated drinks, acidic drinks, sports drinks, tea, non-alcoholic drinks, functional drinks, soups, and the like.
• Specific foods include plant foods, animal foods, synthetic foods, processed foods, retort foods, frozen foods, freeze-dried foods, instant foods, cooked foods, and the like. Examples of cooked foods include crab with tomato cream sauce, white sauce, cabbage stir-fried with cumin, potato curry stir-fried, fried rice, and shrimp pilaf.
• the food and drink of the present invention have taste such as saltiness and/or umami.
• the salty taste is a taste due to sodium chloride, preferably salty taste.
• Examples of salt include refined salt, natural salt, natural salt, and rock salt.
• Umami is a taste due to glutamic acid, aspartic acid, inosinic acid, guanylic acid, and/or xanthylic acid, and salts thereof may be used. Glutamic acid is preferred. These ingredients are added as appropriate.
• the content of the salty or umami component in the food or drink is preferably 0.01 to 10% by mass, preferably 0.02 to 1% by mass. In particular, 0.02 to 0.1% by mass is more preferable for the umami component.
• the content of the umami component in the food or drink is preferably 0.001 to 0.1% by mass, more preferably 0.02 to 0.1% by mass.
• Food and drink can be either solid or liquid. Since both the salty taste component and the umami component are water-soluble, it is considered that each taste is expressed in an aqueous solution. Even if the food does not contain water, the salty component and the umami component dissolve in the saliva in the mouth, and this effect can be exhibited. On the other hand, foods and beverages containing 10% by mass or more of water in which taste components such as salty components and umami components can be dissolved in water in advance are preferable because the effects of the present invention are likely to be expressed. is more preferred.
• the food and drink whose taste is improved by the present invention contains the food and drink having a salty and/or umami taste and the taste improver, and is preferably a linear saturated fatty acid having 12 to 16 carbon atoms. It is suitable to contain 8 to 7000 mass ppm in the food and drink with improved taste. By containing 8 to 7000 ppm by mass of straight-chain saturated fatty acids having 12 to 16 carbon atoms in the food and drink with improved taste, the taste such as saltiness and / or umami in the food and drink is felt strongly. can be done.
• the content of linear saturated fatty acids having 12 to 16 carbon atoms in food and drink with improved taste is preferably 10 to 5000 ppm by mass, more preferably 30 to 3000 ppm by mass, and further preferably 200 to 2000 ppm by mass. 250 or 300 to 800 ppm by weight is most preferred.
• the method for improving taste of the present invention includes a step of adding a linear saturated fatty acid having 12 to 16 carbon atoms, preferably 8 to 7000 ppm by mass, to a food or drink having a salty and/or umami taste. Furthermore, it is preferable to add an emulsifier having an HLB of 4.5 or less.
• the content and amount of the linear saturated fatty acid having 12 to 16 carbon atoms and the emulsifier having an HLB of 4.5 or less refer to the description of [Taste improver] described above.
• the content described in the above-mentioned [food and drink] is used.
• a conventionally known method may be used, and mixing after addition is more preferable. Since the straight-chain saturated fatty acid having 12 to 16 carbon atoms and the emulsifier having an HLB of 4.5 or less are oil-soluble, it is preferable to add both at the same time or to mix them. Particularly preferably, it is added simultaneously with the fat or oil, or mixed with the fat and added. Since the straight-chain saturated fatty acid having 12 to 16 carbon atoms is solid, it is preferable to heat it appropriately before adding. The heating temperature is preferably 40 to 100°C, more preferably 45 to 80°C.
• the present invention further comprises the step of preparing a food or drink with improved taste by adding a linear saturated fatty acid having 12 to 16 carbon atoms to a food or drink having a salty and/or umami taste.
• the present invention relates to a method for producing food and drink with improved taste.
• the method for producing a food or drink having improved taste may further include adding an emulsifier having an HLB of 4.5 or less to the food or drink having a salty and/or umami taste.
• the descriptions of [Taste improving agent], [Food and drink], and [Method for improving taste of food and drink] are referred to.
• the present invention will be described in more detail by way of examples. However, the present invention should not be construed as being limited to the contents of the following examples. Unless otherwise specified, the unit of the blending amount in Tables 1 to 10 is % by mass based on the total after blending.
• Salt was used as a salty component. Dissolve salt in water, 0.3% by mass saline solution, 0.5% by mass saline solution, 0.6% by mass saline solution, 0.7% by mass saline solution, 0.9% by mass saline solution, 1.0 A mass % saline solution and a 1.2 mass % saline solution were each prepared as a salty taste reference solution. Each salty taste reference solution was held in the mouth, and the perceived salty taste was rated as 1 to 7 points as follows. The evaluation sample was held in the mouth, and the score of the evaluation sample was given based on the score of the salty taste reference solution.
• Sodium glutamate was used as an umami component. Dissolve sodium glutamate in water, 0.03 mass% sodium glutamate aqueous solution, 0.05 mass% sodium glutamate aqueous solution, 0.06 mass% sodium glutamate aqueous solution, 0.07 mass% sodium glutamate aqueous solution, 0.09 mass% glutamic acid A sodium aqueous solution, a 0.10% by mass sodium glutamate aqueous solution, and a 0.12% by mass sodium glutamate aqueous solution were prepared, respectively, and used as umami reference solutions. Each umami reference solution was held in the mouth, and the perceived umami was rated on a scale of 1 to 7 as follows.
• the evaluation sample was held in the mouth, and the evaluation sample was scored based on the score of the standard umami solution. The evaluation was performed by five panelists, and the average score was used as the score of the evaluation sample.
• Examples 1-1 to 15 Comparative Examples 1-1 to 4 (salty food and drink)]
• refined soybean oil trade name “Nissin Soybean Salad Oil (S)”, manufactured by Nisshin OilliO Group Co., Ltd.
• myristic acid manufactured by Tokyo Chemical Industry Co., Ltd.
• laurin Either an acid (manufactured by Tokyo Chemical Industry Co., Ltd.) or palmitic acid (manufactured by Tokyo Chemical Industry Co., Ltd.) was added to prepare a taste improver.
• Example 1-1 to 1-15 The salty aqueous solutions were 0.3% by mass saline solution, 0.5% by mass saline solution, 0.6% by mass saline solution, 0.7% by mass saline solution, and 0.9% by mass saline solution of the salty standard solution. was used.
• samples containing no fatty acid Comparative Examples 1-1 to 1-3
• containing oleic acid manufactured by Tokyo Kasei Kogyo Co., Ltd.
• Examples 1-1 to 1-15 had a stronger salty taste than the mixed salty aqueous solution (reference salty solution). Therefore, the salty taste improvement effect was confirmed. On the other hand, in Comparative Examples 1-1 to 1-4, there was no difference in salty taste from the mixed salty aqueous solution (salty reference solution).
• the umami aqueous solutions were 0.03 mass% sodium glutamate aqueous solution, 0.05 mass% sodium glutamate aqueous solution, 0.06 mass% sodium glutamate aqueous solution, 0.07 mass% sodium glutamate aqueous solution, and 0.09 mass% umami standard solution. Either mass % sodium glutamate aqueous solution was used. Also, as comparative examples, products containing no myristic acid (Comparative Examples 2-1 and 2-2) were prepared. The results are shown in Tables 6-9.
• Examples 3-1 to 3 (salty food and drink)]
• myristic acid manufactured by Tokyo Chemical Industry Co., Ltd.
• an emulsifier are added to refined soybean oil (trade name “Nissin Soybean Salad Oil (S)”, manufactured by Nisshin OilliO Group Co., Ltd.).
• a taste improver was prepared.
• the taste improver and the salty aqueous solution were mixed according to the formulation shown in Table 10, and the salty taste of the resulting food and drink was evaluated (Examples 3-1 to 3-3). ).
• the emulsifiers used were polyglycerol condensed ricinoleate ("Sunsoft No. 818H” manufactured by Taiyo Kagaku Co., Ltd., HLB about 2), sucrose erucate (Ryoto Sugar Ester ER-290), Mitsubishi Chemical Corporation. company, HLB2), and hexaglycerin trioleate (“Sunsoft A-173E”, Taiyo Kagaku Co., Ltd., HLB7). Table 10 shows the results.
• Examples 3-1 to 3-3 had a stronger salty taste than the mixed salty aqueous solution (0.7% by mass saline solution).
• Examples 3-1 and 3-2 containing an emulsifier with an HLB of 4.5 or less gave a stronger salty taste than Example 1-4 containing no emulsifier.
• Example 3-3 containing an emulsifier of HLB 7 had a salty taste equivalent to that of Example 1-4.
• Example 4 In the formulation (parts by mass) in Table 11, refined soybean oil (trade name “Nissin Soybean Salad Oil (S)”, manufactured by Nisshin OilliO Group Co., Ltd.), myristic acid (manufactured by Tokyo Chemical Industry Co., Ltd.), polyglycerin condensation A ricinoleic acid ester (“Sunsoft No. 818H” manufactured by Taiyo Kagaku Co., Ltd., HLB about 2) was added to prepare compositions (taste improvers) 4-1 to 4-3.
• compositions 4-1 to 4-3 are used to produce cooked products (crab tomato cream sauce, white sauce, cabbage stir-fried with cumin, potato curry stir-fried, fried rice, corn soup, seaweed soup, shrimp pilaf), salty, Taste evaluation of umami was performed.
• the standards for saltiness and umami are the cooked products using composition 4-1 (crab with tomato cream sauce, white sauce, cabbage stir-fried with cumin, potato curry stir-fried, fried rice, corn soup, seaweed soup, shrimp pilaf). was used as a reference cooked product, and the saltiness and umami of the reference cooked product were evaluated as 3 points each.
• White sauce 6.0 parts by mass of any one of Compositions 4-1 to 4-3 was heated in a pan, and 5.5 parts by mass of cake flour was fried over low heat for 1 minute. Further, 88.0 parts by mass of milk (3.7% milk fat) and 0.5 parts by mass of salt were added, and the mixture was heated over low heat for 2 minutes while stirring with a wooden spatula, and then heated over low heat for 2 minutes while stirring with a whisk. . After filtering, it was allowed to cool to obtain a white sauce.
• composition 4-1 or composition 4-2 8.5 parts by mass of composition 4-1 or composition 4-2 and 1.0 part by mass of curry powder (manufactured by SB Foods Co., Ltd.) were placed in a frying pan and heated over medium-low heat for 3 minutes. 15.0 parts by mass of sliced onions were added, heated over low heat for 3 minutes, and salt was added and mixed. Furthermore, potatoes heated in advance in a microwave oven were added and heated over low to medium heat for 3 minutes to obtain curry-fried potatoes.
• composition 4-1 or composition 4-2 was added to 10 ml of the resulting liquid and mixed to obtain corn soup.
• the cooked products using Compositions 4-2 and 4-3 had a stronger salty taste and umami than the standard taste cooked product using Composition 4-1. Furthermore, the cooked product using composition 4-3 had a stronger salty and umami taste than the cooked product using composition 4-2.

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