WO2023190557A1 - 塩味増強剤 - Google Patents

塩味増強剤 Download PDF

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Publication number
WO2023190557A1
WO2023190557A1 PCT/JP2023/012591 JP2023012591W WO2023190557A1 WO 2023190557 A1 WO2023190557 A1 WO 2023190557A1 JP 2023012591 W JP2023012591 W JP 2023012591W WO 2023190557 A1 WO2023190557 A1 WO 2023190557A1
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WO
WIPO (PCT)
Prior art keywords
salt
containing food
ppb
amount
weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2023/012591
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English (en)
French (fr)
Japanese (ja)
Inventor
良将 三浦
京子 菅野
誠司 北島
康爾 下須賀
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
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Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP2024512590A priority Critical patent/JPWO2023190557A1/ja
Publication of WO2023190557A1 publication Critical patent/WO2023190557A1/ja
Priority to US18/898,085 priority patent/US20250024872A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • 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
    • 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
    • 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
    • A23L27/204—Aromatic compounds
    • 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

Definitions

  • the present invention relates to a salty taste enhancer.
  • the present invention also relates to a method for enhancing the salty taste of salt-containing foods.
  • the present invention also relates to a salt-containing food and a method for producing the same.
  • Salt can be used in food for a variety of purposes, such as adding salty flavor, but excessive intake of salt increases the risk of high blood pressure and heart disease, so it is becoming more and more health-conscious in recent years to reduce salt intake. It is considered important. Salt intake can be reduced by reducing the amount of salt used in food production (salt reduction), but foods with reduced salt content have the problem of decreasing satisfaction due to lack of salty taste. There is a need to develop a technology that enhances the salty taste of foods without increasing salt intake.
  • Patent Document 1 it has been reported that by adding cyclotene to mirin in a specific amount or more, it is possible to obtain mirin that has both a foretaste and an aftertaste, and has enhanced sweetness and durability.
  • Patent Document 1 does not describe that cyclotene has a salty taste enhancing effect.
  • Patent Document 2 exemplifies cyclotene as a flavoring compound that can be combined with 3,4-dimethyl-5-propylidenefuran-2(5H)-one, but the taste enhancement effect of cyclotene has been experimentally confirmed. What was done is not recorded.
  • the present invention was made in view of the above-mentioned circumstances, and an object of the present invention is to provide a novel salty taste enhancer and method for effectively enhancing the salty taste of salt-containing foods;
  • the purpose of the present invention is to provide salt-containing foods and methods for producing the same.
  • the present inventors newly discovered that cyclotene has a salty taste enhancing effect.
  • the present inventors have further investigated that the salty taste can be more effectively enhanced by using 4-methylpentanoic acid or its salt and/or aliphatic monocarboxylic acid or its salt in combination with cyclotene. I discovered that.
  • the present inventors completed the present invention by further conducting research based on these findings. That is, the present invention is as follows.
  • the active ingredients are the above (A) and (B),
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food, and the amount of (B) added to the salt-containing food is The enhancer according to [3], which is added to the salt-containing food in an amount of 0.00005 to 500,000 ppb by weight based on the total weight of the food containing salt.
  • the active ingredients are the above (A) and (B), The enhancer according to [3] or [7], wherein the weight ratio (A:B) between the content of (A) and the content of (B) is 1:0.0025 to 750.
  • the active ingredients are the above (A) and (C),
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food, and the amount of (C) added to the salt-containing food is The enhancer according to any one of [3] to [6], which is added to the salt-containing food in an amount of 0.00005 to 500,000 ppb by weight based on the total weight of the food containing salt.
  • the active ingredients are (A) and (C) above, and (C) contains octanoic acid,
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food, and the amount of octanoic acid added to the salt-containing food is The enhancer according to any one of [3] to [5] and [9], which is added to the salt-containing food in an amount of 0.00005 to 500000 ppb by weight based on the total weight of the salt.
  • the active ingredients are (A) and (C) above, and (C) contains nonanoic acid
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of nonanoic acid added to the salt-containing food is The enhancement according to any one of [3], [4], [9] and [10], which is added to the salt-containing food so that the amount is 0.00005 to 500000 ppb by weight based on the total weight of agent.
  • the active ingredients are (A) and (C) above, and (C) contains decanoic acid
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of decanoic acid added to the salt-containing food is The enhancement according to any one of [3] to [6] and [9] to [11], which is added to the salt-containing food so that the amount is 0.00005 to 500000 ppb by weight based on the total weight of agent.
  • the active ingredients are the above (A) and (C), and the (C) contains undecanoic acid
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of undecanoic acid added to the salt-containing food is The enhancement according to any one of [3] to [5] and [9] to [12], which is added to the salt-containing food so that the amount is 0.00005 to 500000 ppb by weight based on the total weight of agent.
  • the active ingredients are the above (A) and (C), and the (C) contains dodecanoic acid
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of dodecanoic acid added to the salt-containing food is The enhancement according to any one of [3], [4] and [9] to [13], which is added to the salt-containing food so that the amount is 0.00005 to 500000 ppb by weight based on the total weight of agent.
  • the active ingredients are the above (A) and (C), [3] to [6] and [9] to [14] wherein the weight ratio (A:C) between the content of (A) and the content of (C) is 1:0.25 to 750,000.
  • the enhancer according to any one of .
  • the active ingredients are (A) and (C) above, and (C) contains octanoic acid, Any of [3] to [5] and [9] to [15], wherein the weight ratio between the content of (A) and the content of octanoic acid (A: octanoic acid) is 1:25 to 75,000.
  • the active ingredients are the above (A) and (C), and the (C) contains nonanoic acid, [3], [4] and [9] to [16] wherein the weight ratio between the content of (A) and the content of nonanoic acid (A: nonanoic acid) is 1:0.25 to 750,000.
  • the enhancer according to any one of. [18] The active ingredients are the above (A) and (C), and the (C) contains decanoic acid, [3] to [6] and [9] to [17], wherein the weight ratio between the content of (A) and the content of decanoic acid (A: decanoic acid) is 1:0.25 to 750,000.
  • the enhancer according to any one of.
  • the active ingredients are the above (A) and (C), and the (C) contains undecanoic acid, Any of [3] to [5] and [9] to [18], wherein the weight ratio between the content of (A) and the content of undecanoic acid (A: undecanoic acid) is 1:2500 to 75000.
  • the active ingredients are (A) and (C) above, and (C) contains dodecanoic acid, [3], [4] and [9] to [19], wherein the weight ratio between the content of (A) and the content of dodecanoic acid (A: dodecanoic acid) is 1:0.25 to 750.
  • the enhancer according to any one of.
  • the active ingredients are the above (A), (B) and (C),
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of (B) added to the salt-containing food is 0.00005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of (C) added to the salt-containing food is The enhancer according to any one of [3] to [6], which is added to the salt-containing food in an amount of 0.00005 to 500,000 ppb by weight based on the total weight of the food containing salt.
  • the active ingredients are the above (A), (B) and (C), and the (C) contains octanoic acid
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of (B) added to the salt-containing food is 0.00005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of octanoic acid added to the salt-containing food is The enhancer according to any one of [3] to [5] and [21], which is added to the salt-containing food in an amount of 0.00005 to 500000 ppb by weight based on the total weight of the salt.
  • the active ingredients are the above (A), (B) and (C), and the (C) contains nonanoic acid
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of (B) added to the salt-containing food is 0.00005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of nonanoic acid added to the salt-containing food is The enhancement according to any one of [3], [4], [21] and [22], which is added to the salt-containing food so that the amount is 0.00005 to 500000 ppb by weight based on the total weight of agent.
  • the active ingredients are the above (A), (B) and (C), and the (C) contains decanoic acid
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of (B) added to the salt-containing food is 0.00005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of decanoic acid added to the salt-containing food is The enhancement according to any one of [3] to [6] and [21] to [23], which is added to the salt-containing food so that the amount is 0.00005 to 500000 ppb by weight based on the total weight of agent.
  • the active ingredients are the above (A), (B) and (C), and the (C) contains undecanoic acid
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of (B) added to the salt-containing food is 0.00005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of undecanoic acid added to the salt-containing food is The enhancement according to any one of [3] to [5] and [21] to [24], which is added to the salt-containing food so that the amount is 0.00005 to 500000 ppb by weight based on the total weight of agent.
  • the active ingredients are the above (A), (B) and (C), and the (C) contains dodecanoic acid
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of (B) added to the salt-containing food is 0.00005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of dodecanoic acid added to the salt-containing food is The enhancement according to any one of [3], [4] and [21] to [25], which is added to the salt-containing food so that the amount is 0.00005 to 500000 ppb by weight based on the total weight of agent.
  • the active ingredients are the above (A), (B) and (C),
  • the weight ratio (A:B:C) of the content of (A), the content of (B), and the content of (C) is 1:0.025 to 7500:0.25 to 750000.
  • the enhancer according to any one of [3] to [6] and [21] to [26].
  • the active ingredients are the above (A), (B) and (C), and the (C) contains octanoic acid,
  • the weight ratio of the content of (A), the content of (B), and the content of octanoic acid (A:B: octanoic acid) is 1:0.25 to 750:0.25 to 7.5.
  • the enhancer according to any one of [3] to [5] and [21] to [27], which is. [29]
  • the active ingredients are the above (A), (B) and (C), and the (C) contains nonanoic acid,
  • the weight ratio of the content of (A), the content of (B), and the content of nonanoic acid (A:B:nonanoic acid) is 1:0.25 to 750:0.025 to 0.75.
  • the enhancer according to any one of [3], [4] and [21] to [28], which is [30]
  • the active ingredients are the above (A), (B) and (C), and the (C) contains decanoic acid,
  • the weight ratio of the content of (A), the content of (B), and the content of decanoic acid (A:B: decanoic acid) is 1:0.0025 to 7500:0.25 to 750000. , [3] to [6] and [21] to [29].
  • the active ingredients are the above (A), (B) and (C), and the (C) contains undecanoic acid,
  • the weight ratio of the content of (A), the content of (B), and the content of undecanoic acid (A:B: undecanoic acid) is 1:0.25 to 75:0.0025 to 0.075.
  • the enhancer according to any one of [3] to [5] and [21] to [30], which is.
  • the active ingredients are the above (A), (B) and (C), and the (C) contains dodecanoic acid,
  • the weight ratio of the content of (A), the content of (B), and the content of dodecanoic acid (A:B: dodecanoic acid) is 1:0.25 to 750:0.025 to 0.75.
  • the enhancer according to any one of [3], [4] and [21] to [31], which is [33] A salt-containing food comprising the enhancer according to any one of [1] to [32].
  • (A) A method for producing a salt-containing food, including adding cyclotene.
  • [41] Including adding the above (A) and (B), [36] or [40], wherein the weight ratio (A:B) of the amount of (A) and the amount of (B) added to the salt-containing food is 1:0.0025 to 750.
  • Production method [42] Including adding the above (A) and (C), The amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food, and the amount of (C) added to the salt-containing food is: The manufacturing method according to any one of [36] to [39], wherein the salt content is 0.00005 to 500000 ppb by weight based on the total weight of the salt-containing food.
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food, and the amount of nonanoic acid added to the salt-containing food is The manufacturing method according to any one of [36], [37], [42] and [43], wherein the amount is 0.00005 to 500000 ppb by weight based on the total weight of the food.
  • [48] Including adding the above (A) and (C), [36] to [39], wherein the weight ratio (A:C) between the amount of the above (A) and the amount of the above (C) added to the salt-containing food is 1:0.25 to 750,000; 42] to [47].
  • [49] Adding the above (A) and (C), where (C) contains octanoic acid, [36] to [38] and [42] to which the weight ratio between the amount of (A) and the amount of octanoic acid (A: octanoic acid) added to the salt-containing food is 1:25 to 75,000.
  • the manufacturing method according to any one of [48].
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of (B) added to the salt-containing food is 0.00005 to 500000 ppb by weight based on the total weight of the salt-containing food
  • the amount of (C) added to the salt-containing food is: The manufacturing method according to any one of [36] to [39], wherein the salt content is 0.00005 to 500000 ppb by weight based on the total weight of the salt-containing food.
  • [60] Including adding the above (A), (B) and (C), The weight ratio (A:B:C) of the amount of (A), the amount of (B), and the amount of (C) added to the salt-containing food is 1:0.025 to 7500:0. 25 to 750,000, the manufacturing method according to any one of [36] to [39] and [54] to [59]. [61] Adding the above (A), (B) and (C), wherein (C) contains octanoic acid, The weight ratio of the amount of (A), the amount of (B), and the amount of octanoic acid added to the salt-containing food (A:B: octanoic acid) is 1:0.25 to 750:0.25.
  • the enhancement method according to [68], wherein the (C) is at least one selected from the group consisting of octanoic acid, decanoic acid, undecanoic acid, and salts thereof.
  • [73] Including adding the above (A) and (B), [68] or [72], wherein the weight ratio (A:B) of the amount of the above (A) and the amount of the above (B) added to the salt-containing food is 1:0.25 to 750. Augmentation method.
  • [74] Including adding the above (A) and (C), The amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food, and the amount of (C) added to the salt-containing food is: The method for enhancing salt according to [68], wherein the amount is 0.00005 to 500000 ppb by weight based on the total weight of the salt-containing food.
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food, and the amount of decanoic acid added to the salt-containing food is The method for enhancing according to any one of [68] to [71] and [74] to [76], wherein the amount is 0.00005 to 500000 ppb by weight based on the total weight of the food.
  • [80] Including adding the above (A) and (C), [68] to [71], wherein the weight ratio (A:C) of the amount of the above (A) to the amount of the above (C) added to the salt-containing food is 1:0.25 to 750,000; 74] to [79].
  • [81] Adding the above (A) and (C), where (C) contains octanoic acid, [68] to [70] and [74] to which the weight ratio between the amount of (A) and the amount of octanoic acid (A: octanoic acid) added to the salt-containing food is 1:25 to 75,000.
  • the enhancement method according to any one of [80].
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of (B) added to the salt-containing food is 0.00005 to 500000 ppb by weight based on the total weight of the salt-containing food
  • the amount of (C) added to the salt-containing food is: The method for enhancing salt according to any one of [68] to [71], wherein the amount is 0.00005 to 500000 ppb by weight based on the total weight of the salt-containing food.
  • composition according to [98], wherein (C) is at least one selected from the group consisting of octanoic acid, nonanoic acid, decanoic acid, undecanoic acid, dodecanoic acid, and salts thereof.
  • composition according to [98], wherein (C) is at least one selected from the group consisting of octanoic acid, decanoic acid, undecanoic acid, and salts thereof.
  • the content of (A) in the composition is 0.0001 to 99.9% by weight based on the composition
  • the content of (B) in the composition is 0.00001 to 90% by weight with respect to the composition
  • content of (C) in the composition is 0.00001 with respect to the composition.
  • the weight ratio (A:B:C) of the content of (A), the content of (B), and the content of (C) in the composition is 1:0.0025 to 7500:0. 0025-750000, the composition according to any one of [98] to [101].
  • the amount of (A) added to the salt-containing food is 0.0005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of (B) added to the salt-containing food is 0.00005 to 500,000 ppb by weight based on the total weight of the salt-containing food
  • the amount of (C) added to the salt-containing food is The composition according to any one of [98] to [102], which is added to a salt-containing food in an amount of 0.00005 to 500,000 ppb by weight based on the total weight of the food containing salt.
  • a salty taste enhancer is provided.
  • the enhancer of the present invention can enhance the salty taste of salt-containing foods.
  • the enhancer of the present invention can enhance the salty taste of salt-containing foods, preferably without imparting odor.
  • a method for enhancing the salty taste of a salt-containing food is provided.
  • the enhancement method of the present invention can enhance the salty taste of salt-containing foods.
  • the enhancement method of the present invention can enhance the salty taste of salt-containing foods, preferably without imparting odor.
  • a method for producing a salt-containing food is provided.
  • the production method of the present invention can produce a salt-containing food product with enhanced saltiness.
  • the production method of the present invention can preferably produce a salt-containing food product with enhanced salty taste without imparting any odor.
  • salty taste enhancer of the present invention contains (A) cyclotene (herein sometimes simply referred to as “(A)").
  • A cyclotene
  • Cyclotene used as (A) in the present invention is represented by the following formula, and its CAS registration number is 80-71-7.
  • the method for producing (A) (i.e., cyclotene) used in the present invention is not particularly limited, and it can be produced by a method known per se (e.g., chemical synthesis method, enzymatic method, fermentation method, extraction method, etc.) or a method similar thereto. You can use the one you prepared.
  • (A) may be a commercially available product.
  • (A) i.e., cyclotene used in the present invention is a chemically synthesized product produced by a chemical synthesis method, or an isolated product extracted and purified from a material containing (A). It's fine.
  • materials containing (A) include natural products such as agricultural, livestock and fisheries products; fermentation products such as culture solutions and bacterial cells obtained by culturing microorganisms; and processed products thereof.
  • the present invention provides a material containing (A) as it is or purified to a desired degree. It may also be used as The content of (A) in the material can be measured with a gas chromatograph-mass spectrometer (GC-MS).
  • GC-MS gas chromatograph-mass spectrometer
  • the content of (A) in the enhancer of the present invention is preferably 0.00001% by weight or more, more preferably 0.0001% by weight or more, even more preferably 0. .1% by weight or more, particularly preferably 1% by weight or more. Further, the content of (A) in the enhancer of the present invention may be 100% by weight or less, preferably 99.9% by weight or less, and more preferably 90% by weight or less, based on the enhancer of the present invention. It is not more than 80% by weight, particularly preferably not more than 80% by weight. For example, the content of (A) in the enhancer of the present invention is preferably 0.00001 to 100% by weight, more preferably 0.0001 to 99.9% by weight, based on the enhancer of the present invention. The content is more preferably 0.1 to 90% by weight, particularly preferably 1 to 80% by weight.
  • the enhancer of the present invention contains (B) 4-methylpentanoic acid or a salt thereof (herein sometimes simply referred to as "(B)”) in addition to (A) (i.e., cyclotene) as an active ingredient. ), and/or (C) an aliphatic monocarboxylic acid or a salt thereof (herein sometimes simply referred to as "(C)").
  • the salt of 4-methylpentanoic acid used as (B) in the present invention is an edible salt, and is not particularly limited as long as it does not impair the purpose of the present invention.
  • salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; zinc salts; salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, dicyclohexylamine; arginine , and salts with basic amino acids such as lysine.
  • These salts may be hydrates (hydrated salts), and examples of such hydrates include mono- to hexahydrates. These salts may be used alone or in combination of two or more.
  • the method for producing (B) (i.e., 4-methylpentanoic acid or its salt) used in the present invention is not particularly limited, and methods known per se (e.g., chemical synthesis method, enzymatic method, fermentation method, extraction method, etc.) Alternatively, one manufactured by a similar method may be used.
  • (B) may be a commercially available product.
  • (B) used in the present invention is a chemically synthesized product produced by a chemical synthesis method, or extracted and purified from a material containing (B). It may be an isolated product. Examples of materials containing (B) include natural products such as agricultural, livestock and fishery products; fermentation products such as culture solutions and bacterial cells obtained by culturing microorganisms; and processed products thereof. .
  • the present invention provides a material containing (B) as it is or purified to a desired degree. It may also be used as The content of (B) in the material can be measured by a gas chromatograph-mass spectrometer (GC-MS).
  • the content of (B) in the enhancer of the present invention is preferably higher than that of the enhancer of the present invention. is 0.00001% by weight or more, more preferably 0.0001% by weight or more, still more preferably 0.1% by weight or more, particularly preferably 1% by weight or more. Further, in this case, the content of (B) in the enhancer of the present invention is preferably 90% by weight or less, more preferably 80% by weight or less, still more preferably 70% by weight or less, based on the enhancer of the present invention. It is not more than 50% by weight, particularly preferably not more than 50% by weight.
  • the content of (B) in the enhancer of the present invention is smaller than that of the enhancer of the present invention. , preferably 0.00001 to 90% by weight, more preferably 0.0001 to 80% by weight, even more preferably 0.1 to 70% by weight, particularly preferably 1 to 50% by weight.
  • the content of (B) means, for example, when the enhancer of the present invention contains only one type of (B), the content of the one type of (B), and the content of the one type of (B) of the present invention.
  • the enhancer contains two or more types of (B)
  • the content is the total content of the two or more types of (B).
  • (B) contains a salt of 4-methylpentanoic acid, the weight of the salt is converted to the weight of the free form.
  • the weight ratio of the content of (A) to the content of (B) in the enhancer of the present invention is preferably 1:0.25 to 750, more preferably 1:0.5 to 500, still more preferably 1:0.
  • the ratio is 6 to 300, particularly preferably 1:0.75 to 250.
  • the weight ratio (A:B) is preferably 1:0.0025 to 750, more preferably 1:0.005 to 750, since a synergistic salty taste enhancing effect can be obtained.
  • 500 more preferably 1:0.006 to 300, particularly preferably 1:0.0075 to 250.
  • the aliphatic monocarboxylic acid used as (C) in the present invention may be either saturated or unsaturated, but is preferably saturated. Further, the aliphatic monocarboxylic acid may be linear or branched, but is preferably linear. The aliphatic monocarboxylic acid preferably has 4 to 16 carbon atoms, more preferably 6 to 14 carbon atoms, still more preferably 7 to 13 carbon atoms, and particularly preferably 8 to 12 carbon atoms.
  • (C) i.e., aliphatic monocarboxylic acid
  • (C) i.e., aliphatic monocarboxylic acid
  • examples of (C) include butanoic acid, pentanoic acid, hexanoic acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, Heptanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, octanoic acid, 2-methylheptanoic acid, nonanoic acid, 4-methyloctanoic acid, decanoic acid, 4-methylnonanoic acid, undecanoic acid, dodecanoic acid, tridecanoic acid, Examples include tetradecanoic acid, pentadecanoic acid, hexadecanoic acid, etc., and preferred are hexanoic acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methyl
  • acids octanoic acid, 2-methylheptanoic acid, nonanoic acid, 4-methyloctanoic acid, decanoic acid, 4-methylnonanoic acid, undecanoic acid, dodecanoic acid, tridecanoic acid, tetradecanoic acid, more preferably octanoic acid, 2-methylheptanoic acid, - methylheptanoic acid, nonanoic acid, 4-methyloctanoic acid, decanoic acid, 4-methylnonanoic acid, undecanoic acid, dodecanoic acid, even more preferably octanoic acid, nonanoic acid, decanoic acid, undecanoic acid, dodecanoic acid.
  • octanoic acid More preferred are octanoic acid, decanoic acid, undecanoic acid, and dodecanoic acid, and particularly preferred are octanoic acid, decanoic acid, and undecanoic acid.
  • These aliphatic monocarboxylic acids may be used alone or in combination of two or more.
  • Octanoic acid used as (C) in the present invention is represented by the following formula, and its CAS registration number is 124-07-2.
  • the nonanoic acid used as (C) in the present invention is represented by the following formula, and its CAS registration number is 112-05-0.
  • Decanoic acid used as (C) in the present invention is represented by the following formula, and its CAS registration number is 334-48-5.
  • Undecanoic acid used as (C) in the present invention is represented by the following formula, and its CAS registration number is 112-37-8.
  • Dodecanoic acid used as (C) in the present invention is represented by the following formula, and its CAS registration number is 143-07-7.
  • the salt of aliphatic monocarboxylic acid (e.g., decanoic acid, etc.) used as (C) in the present invention is an edible salt and is not particularly limited as long as it does not impair the purpose of the present invention, but for example, Salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; zinc salts; triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, dicyclohexylamine, etc.
  • Salts with organic amines salts with basic amino acids such as arginine and lysine; These salts may be hydrates (hydrated salts), and examples of such hydrates include mono- to hexahydrates. These salts may be used alone or in combination of two or more.
  • the method for producing (C) i.e., aliphatic monocarboxylic acid or its salt
  • (C) may be a commercially available product.
  • (C) used in the present invention is a chemically synthesized product produced by a chemical synthesis method, or extracted and purified from a material containing (C). It may be an isolated product. Examples of materials containing (C) include natural products such as agricultural, livestock and fishery products; fermentation products such as culture solutions and bacterial cells obtained by culturing microorganisms; and processed products thereof. .
  • the present invention provides a material containing (C) as it is or purified to a desired degree. It may also be used as The content of (C) in the material can be measured with a gas chromatograph-mass spectrometer (GC-MS).
  • GC-MS gas chromatograph-mass spectrometer
  • the content of (C) in the enhancer of the present invention is preferably is 0.00001% by weight or more, more preferably 0.0001% by weight or more, still more preferably 0.1% by weight or more, particularly preferably 1% by weight or more.
  • the content of (C) in the enhancer of the present invention is preferably 90% by weight or less, more preferably 80% by weight or less, and even more preferably 70% by weight. It is not more than 50% by weight, particularly preferably not more than 50% by weight.
  • the content of (C) in the enhancer of the present invention is smaller than that of the enhancer of the present invention. , preferably 0.00001 to 90% by weight, more preferably 0.0001 to 80% by weight, even more preferably 0.1 to 70% by weight, particularly preferably 1 to 50% by weight.
  • the content of (C) means, for example, when the enhancer of the present invention contains only one type of (C), the content of the one type of (C), and the content of the one type of (C) of the present invention.
  • the enhancer contains two or more types of (C)
  • the content is the total content of the two or more types of (C).
  • (C) contains a salt of an aliphatic monocarboxylic acid (eg, decanoic acid, etc.), the weight of the salt is converted to the weight of the free form.
  • the weight ratio of the content of (A) to the content of (C) in the enhancer of the present invention is preferably 1:0.25 to 750,000, more preferably 1:0.5 to 500,000, still more preferably 1:0.
  • the ratio is 6 to 300,000, particularly preferably 1:0.75 to 250,000.
  • the content of (A) in the enhancer of the present invention contains octanoic acid
  • the content of (A) in the enhancer of the present invention and octane is preferably 1:25 to 75,000, more preferably 1:50 to 50,000, since a synergistic salty taste enhancing effect can be obtained.
  • the ratio is more preferably 1:60 to 30,000, particularly preferably 1:75 to 25,000.
  • the content of (A) in the enhancer of the present invention and nonanoic acid are The weight ratio to the acid content (A: nonanoic acid) is preferably 1:0.25 to 750,000, more preferably 1:0.5 to 500,000, even more preferably 1:0.6 to 300,000, particularly preferably 1:0.75 to 250,000.
  • the content of (A) in the enhancer of the present invention and decane is preferably 1:0.25 to 750,000, more preferably 1:0.5 to 750,000, since a synergistic salty taste enhancing effect can be obtained. 500,000, more preferably 1:0.6 to 300,000, particularly preferably 1:0.75 to 250,000.
  • the content of (A) and undecanoic acid in the enhancer of the present invention is preferably 1:2500 to 75000, more preferably 1:5000 to 50000, since a synergistic salty taste enhancing effect can be obtained. More preferably, it is 1:6,000 to 30,000, particularly preferably 1:7,500 to 25,000.
  • the content of (A) in the enhancer of the present invention and dodecane is preferably 1:0.25 to 750, more preferably 1:0.5 to 750, since a synergistic salty taste enhancing effect can be obtained.
  • 500 more preferably 1:0.6 to 300, particularly preferably 1:0.75 to 250.
  • the content of (A) and the content of (B) in the enhancer of the present invention and ( The weight ratio (A:B:C) with the content of C) is preferably 1:0.025 to 7500:0.25 to 750000, since a synergistic salty taste enhancing effect can be obtained.
  • the ratio is preferably 1:0.05 to 5000:0.5 to 500000, more preferably 1:0.06 to 3000:0.6 to 300000, particularly preferably 1:0.075 to 2500:0. 75 to 250,000.
  • the weight ratio (A:B:C) is preferably 1:0.0025 to 7500:0.0025 to 750000, and more preferably Preferably it is 1:0.005-5000:0.005-500000, more preferably 1:0.006-3000:0.006-300000, particularly preferably 1:0.0075-2500:0. 0075 to 250000.
  • the enhancer of the present invention contains (B) and (C) in addition to (A), and in one embodiment, the (C) contains octanoic acid
  • (A) in the enhancer of the present invention The weight ratio (A:B:octanoic acid) of the content of (B), the content of (B), and the content of octanoic acid is preferably 1:0.25 since a synergistic salty taste enhancing effect can be obtained. ⁇ 750:0.25 ⁇ 7.5, more preferably 1:0.5 ⁇ 500:0.5 ⁇ 5, still more preferably 1:0.6 ⁇ 300:0.6 ⁇ 3 , particularly preferably 1:0.75 to 250:0.75 to 2.5.
  • the enhancer of the present invention contains (B) and (C) in addition to (A), and in one embodiment, the (C) contains nonanoic acid
  • (A) in the enhancer of the present invention The weight ratio of the content of (B) to the content of nonanoic acid (A:B:nonanoic acid) is preferably 1:0.25 to 750:0.025 to 0.75, More preferably 1:0.5 to 500:0.05 to 0.5, still more preferably 1:0.6 to 300:0.06 to 0.3, particularly preferably 1:0.75 ⁇ 250:0.075 ⁇ 0.25.
  • the enhancer of the present invention contains (B) and (C) in addition to (A), and in one embodiment, (C) contains decanoic acid
  • (A) in the enhancer of the present invention The weight ratio (A:B:decanoic acid) of the content of (B), the content of (B), and the content of decanoic acid is preferably 1:0.0025, since a synergistic salty taste enhancing effect can be obtained. ⁇ 7500:0.25 ⁇ 750000, more preferably 1:0.005 ⁇ 5000:0.5 ⁇ 500000, still more preferably 1:0.006 ⁇ 3000:0.6 ⁇ 300000, especially Preferably it is 1:0.0075-2500:0.75-250000.
  • the enhancer of the present invention contains (B) and (C) in addition to (A), and in one embodiment, (C) contains undecanoic acid
  • the enhancer of the present invention contains (A).
  • the weight ratio (A:B:undecanoic acid) of the content of ), the content of (B), and the content of undecanoic acid is preferably 1:0. 25-75:0.0025-0.075, more preferably 1:0.5-50:0.005-0.05, even more preferably 1:0.6-30:0.006- 0.03, particularly preferably 1:0.75 to 25:0.0075 to 0.025.
  • the enhancer of the present invention contains (B) and (C) in addition to (A), and in one embodiment, (C) contains dodecanoic acid
  • (A) in the enhancer of the present invention The weight ratio of the content of (B) to the content of dodecanoic acid (A:B:dodecanoic acid) is preferably 1:0.25 to 750:0.025 to 0.75, More preferably 1:0.5 to 500:0.05 to 0.5, still more preferably 1:0.6 to 300:0.06 to 0.3, particularly preferably 1:0.75 ⁇ 250:0.075 ⁇ 0.25.
  • the enhancer of the present invention further contains (B) and/or (C) in addition to (A) as an active ingredient. Moreover, it is more preferable that the enhancer of the present invention further contains (B) and (C) in addition to (A) as active ingredients.
  • the form of the enhancer of the present invention is not particularly limited, and examples thereof include solid (including powder, granule, etc.), liquid (including slurry, etc.), gel, paste, and the like.
  • the enhancer of the present invention may consist of only (A), but in addition to (A), the enhancer of the present invention further contains a base commonly used in the fragrance field. It may be.
  • the enhancer of the present invention further contains (B) and/or (C) in addition to (A)
  • the enhancer of the present invention can be obtained from only (A) and (B) as one embodiment.
  • the enhancer of the present invention may consist of only (A) and (C), or only (A), (B), and (C). In addition to ⁇ (C), it may further contain a base commonly used in the fragrance field.
  • Examples of the base when the enhancer of the present invention is in liquid form include water, ethanol, glycerin, propylene glycol, and various animal and vegetable oils.
  • examples of the base include starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, proteins, peptides, salt, solid fat, silicon dioxide, and their Examples include mixtures, yeast cells, and various powdered extracts.
  • the enhancer of the present invention may include, for example, excipients, pH adjusters, antioxidants, thickening stabilizers, sweeteners (e.g. , sugars, etc.), acidulants, spices, colorants, etc.
  • the enhancer of the present invention can be produced by methods commonly used in the fragrance field.
  • the enhancer of the present invention may be subjected to, for example, concentration treatment, drying treatment, decolorization treatment, etc. alone or in combination.
  • the enhancer of the present invention is suitably used to enhance the salty taste of salt-containing foods.
  • salt-containing food means a food that essentially contains salt.
  • food as used in the salt-containing food is a concept that broadly includes anything that can be taken orally, and also includes beverages, seasonings, and the like.
  • the "salt-containing food” includes salt itself.
  • the “salty taste enhancer” in the present invention is a concept that includes salty taste enhancing compositions.
  • “enhancement” of salty taste refers to making the salty taste stronger, as if the salt concentration had been increased.
  • the presence or absence of salty taste and the degree can be evaluated by sensory evaluation by a specialized panel (for example, sensory evaluation shown in Examples below).
  • the enhancer of the present invention can enhance the salty taste of salt-containing foods, preferably without imparting odor.
  • the presence or absence of smells derived from (A) to (C) and the degree thereof can be evaluated by sensory evaluation by a specialized panel (for example, sensory evaluation shown in Examples below).
  • Salt-containing foods to which the enhancer of the present invention can be added are not particularly limited, but foods for which salty taste is desired to be enhanced are preferred, such as corn soup, consommé soup (e.g., chicken, pork, beef, etc.), Soups such as potage, egg soup, wakame soup, shark fin soup, Chinese-style soup, curry-flavored soup, ramen soup, soup, miso soup (including dried soup); ham, sausage, gyoza, shumai, hamburger, tang Processed meat foods such as fried pork cutlets; Processed seafood foods such as kamaboko and chikuwa; Dairy products such as butter; Processed rice foods such as fried rice; Natural seasonings, flavor seasonings, menu seasonings, mayonnaise, dressings, sauces Seasonings such as (e.g.
  • demi-glace sauce medium sauce, white sauce, cheese sauce, carbonara sauce, etc.
  • Other processed foods such as noodles, gratin, croquettes, pickles, etc.; , fried rice, hamburgers, fried chicken, gratin, pork cutlets, croquettes, etc.
  • natural seasonings refer to seasonings produced from natural materials by extraction, decomposition, heating, fermentation, etc. Specific examples include chicken extract, beef extract, etc.
  • various meat extracts such as pork extract, mutton extract; various carcass extracts such as chicken bone extract, beef bone extract, pork bone extract; bonito extract, mackerel extract, croaker extract, scallop extract, crab extract, shrimp extract, Various seafood extracts such as dried sardine extract and dried scallop extract; Various dried fish extracts such as bonito flakes extract, mackerel extract, and Muneta extract; Various vegetable extracts such as onion extract, Chinese cabbage extract, and celery extract; Various types of kelp extract, etc.
  • Flavor seasoning refers to a seasoning used to impart the aroma, flavor, and taste of flavor raw materials to foods, and can be produced, for example, by adding sugars, salt, etc. to natural seasonings.
  • flavor seasonings include various meat flavor seasonings such as chicken flavor seasoning, beef flavor seasoning, and pork flavor seasoning; bonito flavor seasoning, dried sardine flavor seasoning, dried scallop flavor seasoning, and crustacean flavor seasoning.
  • meat flavor seasonings such as chicken flavor seasoning, beef flavor seasoning, and pork flavor seasoning
  • bonito flavor seasoning such as seasonings
  • dried sardine flavor seasoning dried scallop flavor seasoning
  • crustacean flavor seasoning Various seafood-flavored seasonings
  • seasonings such as seasonings
  • various spicy vegetable-flavored seasonings such as kelp-flavored seasonings and the like.
  • “Menu seasonings” refers to seasonings suitable for cooking specific menus (Chinese menus, etc.); specific examples include Chinese combination seasonings, combined seasonings, general-purpose paste seasonings, and hot pot seasonings. , mixed rice base, fried rice base, spice mix, etc.
  • Salt-containing foods to which the enhancer of the present invention can be added may be provided (sold, distributed) in a form suitable for consumption, or may be subjected to predetermined processing or cooking to become suitable for consumption. It may be provided in any required form.
  • a salt-containing food to which the enhancer of the present invention can be added may be provided (sold or distributed) as a concentrate or the like that requires dilution with water or the like in order to make it suitable for consumption.
  • Salt-containing foods to which the enhancer of the present invention can be added can be provided, for example, as foods with health claims, foods for specified health uses, foods with nutritional functions, dietary supplements, nutritional supplements, health supplements, medical foods, medical foods, etc. It may be something that is done.
  • the salt content (salt concentration) in the salt-containing food to which the enhancer of the present invention can be added is not particularly limited, but it is usually 0.01% by weight or more based on the total weight of the salt-containing food, and is effective. Since the salty taste can be enhanced, the content is preferably 0.03% by weight or more, more preferably 0.05% by weight or more, and particularly preferably 0.1% by weight or more. Further, the upper limit of the content is not particularly limited and may be 100% by weight, but considering the salt concentration in actual foods, it is preferably 20% by weight or less based on the total weight of the salt-containing food. It is more preferably 15% by weight or less, still more preferably 10% by weight or less, particularly preferably 5% by weight or less.
  • the salt content (salt concentration) in a salt-containing food to which the enhancer of the present invention can be added is usually 0.01 to 100% by weight, preferably 0.01 to 100% by weight, based on the total weight of the salt-containing food. 0.01 to 20% by weight, more preferably 0.03 to 15% by weight, even more preferably 0.05 to 10% by weight, particularly preferably 0.1 to 5% by weight.
  • the "total weight of the salt-containing food” refers to the total weight of the salt-containing food at the time of consumption.
  • the method and conditions for adding the enhancer of the present invention to a salt-containing food are not particularly limited, and can be appropriately set depending on the form of the enhancer of the present invention, the type of salt-containing food, etc.
  • the time to add the enhancer of the present invention to a salt-containing food is not particularly limited, and it may be added at any time, for example, during the production of the food, after the completion of the food (e.g., immediately before eating the food, Eating, etc.) etc.
  • the enhancer of the present invention may be added to food raw materials before producing salt-containing foods.
  • the enhancer of the present invention is used in salt-containing foods such that the amount of (A) added to the salt-containing foods falls within a specific range relative to the total weight of the salt-containing foods.
  • the amount of (A) added to the salt-containing food is preferably 0.005 ppb or more, more preferably 0.5 ppb or more, based on the total weight of the salt-containing food.
  • the content is more preferably 5 ppb or more, particularly preferably 50 ppb or more.
  • the amount of (A) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, particularly preferably 5,000 ppb or less, based on the total weight of the salt-containing food. It is less than ppb.
  • the amount of (A) added to the salt-containing food is preferably 0.005 to 500,000 ppb by weight, more preferably 0.5 to 50,000 ppb by weight, based on the total weight of the salt-containing food. , more preferably 5 to 50,000 ppb by weight, particularly preferably 50 to 5,000 ppb by weight.
  • the enhancer of the present invention when the active ingredients of the enhancer of the present invention are (A) and (B) (that is, when the enhancer of the present invention further contains (B) in addition to (A) as an active ingredient), the enhancer of the present invention further contains (B) as an active ingredient.
  • the enhancer of the invention is such that the amounts of (A) and (B) added to the salt-containing food fall within a specific range relative to the total weight of the salt-containing food. It is preferably added to salt-containing foods.
  • the active ingredients of the enhancer of the present invention are (A) and (B)
  • the amount of (A) added to the salt-containing food is preferably in the amount relative to the total weight of the salt-containing food.
  • the amount of (A) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more preferably is not more than 5 ppb by weight, particularly preferably not more than 0.5 ppb by weight.
  • the amount of (B) added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.05 ppb or more, based on the total weight of the salt-containing food. It is more preferably 0.3 ppb or more by weight, particularly preferably 0.5 ppb or more by weight.
  • the amount of (B) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50 ppb or less, and even more preferably is at least 40 ppb by weight, particularly preferably at most 30 ppb by weight.
  • the amount of (A) added to the salt-containing food is preferably 0.00% relative to the total weight of the salt-containing food.
  • the amount of (B) added to the salt-containing food is preferably 0.00005 to 500000 ppb by weight, more preferably 0.3 to 50 ppb by weight, and even more preferably is 0.05 to 50 ppb by weight, particularly preferably 0.05 to 30 ppb by weight or more.
  • the amount of (B) added to the salt-containing food refers to, for example, when only one type of (B) is added to the salt-containing food, the amount of the one type of (B) is added to the salt-containing food.
  • (B) If two or more types of (B) are added to the salt-containing food, it is the total amount of the two or more types of (B). Furthermore, when (B) contains a salt of 4-methylpentanoic acid, the weight of the salt is converted to the weight of the free form.
  • the enhancer of the invention is such that the amounts of (A) and (C) added to the salt-containing food fall within a specific range relative to the total weight of the salt-containing food. It is preferably added to salt-containing foods.
  • the amount of (A) added to the salt-containing food is preferably in the amount relative to the total weight of the salt-containing food.
  • the amount of (A) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more preferably is not more than 5 ppb by weight, particularly preferably not more than 0.5 ppb by weight.
  • the amount of (C) added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.005 ppb or more, based on the total weight of the salt-containing food.
  • the amount is more preferably 0.05 ppb or more, still more preferably 0.5 ppb or more, particularly preferably 5 ppb or more.
  • the amount of (C) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, particularly preferably 50,000 ppb or less, based on the total weight of the salt-containing food. is less than 30,000 ppb by weight.
  • the amount of (A) added to the salt-containing food is preferably 0.00% relative to the total weight of the salt-containing food.
  • the amount of (C) added to the salt-containing food is preferably 0.00005 to 500000 ppb by weight, more preferably 0.05 to 50000 ppb by weight, and even more preferably is 0.5 to 50,000 ppb by weight, particularly preferably 5 to 30,000 ppb by weight.
  • the amount of (C) added to a salt-containing food refers to, for example, when only one type of (C) is added to a salt-containing food, the amount of the one type of (C) is added to the salt-containing food.
  • (C) If two or more types of (C) are added to the salt-containing food, it is the total amount of the two or more types of (C). Further, when (C) contains a salt of an aliphatic monocarboxylic acid (eg, decanoic acid, etc.), the weight of the salt is converted to the weight of the free form.
  • an aliphatic monocarboxylic acid eg, decanoic acid, etc.
  • the amount of (A) added to the salt-containing food is It is preferably 0.0005 ppb or more, more preferably 0.005 ppb or more, particularly preferably 0.0075 ppb or more based on the total weight of the food containing it.
  • the amount of (A) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more It is preferably at most 5 ppb by weight, more preferably at most 0.5 ppb by weight, particularly preferably at most 0.05 ppb by weight.
  • the amount of octanoic acid added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.5 ppb or more, based on the total weight of the salt-containing food. , more preferably 0.6 ppb or more, particularly preferably 0.75 ppb or more.
  • the amount of octanoic acid added to the salt-containing food is preferably 50,000 ppb or less, more preferably 500 ppb or less, and even more preferably It is not more than 300 ppb by weight, particularly preferably not more than 250 ppb by weight.
  • the amount of (A) added to the salt-containing food is Based on the total weight of
  • the amount of octanoic acid added to the salt-containing food is preferably 0.00005 to 50,000 ppb, more preferably 0.00005 to 50,000 ppb by weight, based on the total weight of the salt-containing food. It is 0.5 to 500 ppb by weight, more preferably 0.6 to 300 ppb by weight, particularly preferably 0.75 to 250 ppb by weight.
  • the amount of (A) added to the salt-containing food is It is preferably 0.0005 ppb or more, more preferably 0.005 ppb or more, particularly preferably 0.0075 ppb or more based on the total weight of the food containing it.
  • the amount of (A) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more preferably is not more than 5 ppb by weight, particularly preferably not more than 0.5 ppb by weight.
  • the amount of nonanoic acid added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.05 ppb or more, based on the total weight of the salt-containing food. , more preferably at least 0.06 ppb by weight, particularly preferably at least 0.75 ppb by weight.
  • the amount of nonanoic acid added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more preferably It is not more than 40,000 ppb by weight, particularly preferably not more than 30,000 ppb by weight.
  • the amount of (A) added to the salt-containing food is The amount is preferably 0.0005 to 500000 ppb, more preferably 0.005 to 50000 ppb, even more preferably 0.005 to 5 ppb, particularly preferably 0.0005 to 50000 ppb, based on the total weight of
  • the amount of nonanoic acid added to the salt-containing food is preferably 0.00005 to 500,000 ppb, more preferably 0.00005 to 500,000 ppb by weight, based on the total weight of the salt-containing food. 05 to 50,000 ppb by weight, more preferably 0.06 to 40,000 ppb by weight, and particularly preferably 0.75 to 30,000 ppb by weight.
  • the amount of (A) added to the salt-containing food is It is preferably at least 0.0005 ppb by weight, more preferably at least 0.005 ppb by weight, particularly preferably at least 0.05 ppb by weight, based on the total weight of the containing food.
  • the amount of (A) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more preferably is not more than 5 ppb by weight, particularly preferably not more than 0.5 ppb by weight.
  • the amount of decanoic acid added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.05 ppb or more, based on the total weight of the salt-containing food. , more preferably at least 0.5 ppb by weight, particularly preferably at least 5 ppb by weight.
  • the amount of decanoic acid added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, particularly preferably It is less than 30,000 ppb by weight.
  • the amount of (A) added to the salt-containing food is The amount is preferably 0.0005 to 500000 ppb, more preferably 0.005 to 50000 ppb, even more preferably 0.005 to 5 ppb, particularly preferably 0.0005 to 50000 ppb, based on the total weight of
  • the amount of decanoic acid added to the salt-containing food is preferably 0.00005 to 500,000 ppb, more preferably 0.00005 to 500,000 ppb by weight, based on the total weight of the salt-containing food.
  • the amount of (A) added to the salt-containing food is It is preferably at least 0.0005 ppb by weight, more preferably at least 0.005 ppb by weight, particularly preferably at least 0.05 ppb by weight, based on the total weight of the containing food.
  • the amount of (A) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more preferably is not more than 5 ppb by weight, particularly preferably not more than 0.5 ppb by weight.
  • the amount of undecanoic acid added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.05 ppb or more, based on the total weight of the salt-containing food. , more preferably 5 ppb or more, particularly preferably 500 ppb or more.
  • the amount of undecanoic acid added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, particularly preferably 50,000 ppb or less, based on the total weight of the salt-containing food. It is less than 5000 ppb by weight.
  • the amount of (A) added to the salt-containing food is The amount is preferably 0.0005 to 500000 ppb, more preferably 0.005 to 50000 ppb, even more preferably 0.005 to 5 ppb, particularly preferably 0.0005 to 50000 ppb, based on the total weight of
  • the amount of undecanoic acid added to the salt-containing food is preferably 0.00005 to 500,000 ppb, more preferably 0.00005 to 500,000 ppb by weight, based on the total weight of the salt-containing food.
  • the amount of (A) added to the salt-containing food is It is preferably 0.0005 ppb or more, more preferably 0.005 ppb or more, particularly preferably 0.0075 ppb or more based on the total weight of the food containing it.
  • the amount of (A) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more It is preferably at most 5 ppb by weight, more preferably at most 0.5 ppb by weight, particularly preferably at most 0.05 ppb by weight.
  • the amount of dodecanoic acid added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.005 ppb or more, based on the total weight of the salt-containing food. , particularly preferably 0.0075 ppb or more by weight.
  • the amount of dodecanoic acid added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more preferably It is not more than 5 ppb by weight, particularly preferably not more than 3 ppb by weight.
  • the amount of (A) added to the salt-containing food is Based on the total weight of
  • the amount of dodecanoic acid added to the salt-containing food is preferably 0.00005 to 500,000 ppb, more preferably 0.00005 to 500,000 ppb by weight, based on the total weight of the salt-containing food. It is 0.005 to 50,000 ppb by weight, more preferably 0.005 to 5 ppb by weight, particularly preferably 0.0075 to 3 ppb by weight.
  • the enhancer of the present invention contains (B) and (C) as active ingredients in addition to (A)).
  • the enhancer of the present invention from the viewpoint of effective salty taste enhancement, is such that the amounts of (A), (B) and (C) added to the salt-containing food are equal to or less than the total amount of the salt-containing food. It is preferable to add it to salt-containing foods in a specific range based on weight. Specifically, when the active ingredients of the enhancer of the present invention are (A), (B), and (C), the amount of (A) added to the salt-containing food is based on the total weight of the salt-containing food.
  • the amount of (A) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more preferably is not more than 5 ppb by weight, particularly preferably not more than 0.5 ppb by weight.
  • the amount of (B) added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.0005 ppb or more, based on the total weight of the salt-containing food.
  • the amount of (B) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 500 ppb or less, and even more preferably is not more than 400 ppb by weight, particularly preferably not more than 300 ppb by weight.
  • the amount of (C) added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.005 ppb or more, based on the total weight of the salt-containing food. It is more preferably 0.03 ppb or more by weight, particularly preferably 0.05 ppb or more by weight.
  • the amount of (C) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more preferably is not more than 40,000 ppb by weight, particularly preferably not more than 30,000 ppb by weight.
  • the active ingredients of the enhancer of the present invention are (A), (B), and (C)
  • the amount of (A) added to the salt-containing food is based on the total weight of the salt-containing food.
  • 0.0005 to 500000 ppb by weight more preferably 0.005 to 50000 ppb by weight, even more preferably 0.005 to 5 ppb by weight, particularly preferably 0.05 to 0.5 ppb by weight.
  • the amount of (B) added to the salt-containing food is preferably 0.00005 to 500000 ppb by weight, more preferably 0.0005 to 500 ppb by weight, based on the total weight of the salt-containing food. It is more preferably 0.003 to 400 ppb by weight, particularly preferably 0.005 to 300 ppb by weight, and the amount of (C) added to the salt-containing food is based on the total weight of the salt-containing food. It is preferably 0.00005 to 500000 ppb by weight, more preferably 0.005 to 50000 ppb by weight, even more preferably 0.03 to 40000 ppb by weight, and particularly preferably 0.05 to 30000 ppb by weight. It is.
  • the amount of (A) added to the salt-containing food is The amount is preferably 0.0005 ppb or more, more preferably 0.005 ppb or more, particularly preferably 0.05 ppb or more, based on the total weight of the salt-containing food.
  • the amount of (A) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more preferably is not more than 5 ppb by weight, particularly preferably not more than 0.5 ppb by weight.
  • the amount of (B) added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.005 ppb or more, based on the total weight of the salt-containing food. It is more preferably 0.03 ppb or more by weight, particularly preferably 0.05 ppb or more by weight. In this case, the amount of (B) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 500 ppb or less, and even more preferably is not more than 70 ppb by weight, particularly preferably not more than 50 ppb by weight.
  • the amount of octanoic acid added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.005 ppb or more, based on the total weight of the salt-containing food. , particularly preferably 0.05 ppb or more by weight.
  • the amount of octanoic acid added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50 ppb or less, and even more preferably It is not more than 5 ppb by weight, particularly preferably not more than 0.5 ppb by weight.
  • the amount of (A) added to the salt-containing food is , based on the total weight of the salt-containing food, is preferably 0.0005 to 500,000 ppb by weight, more preferably 0.005 to 50,000 ppb by weight, even more preferably 0.005 to 5 ppb by weight, and especially It is preferably 0.05 to 0.5 ppb by weight, and the amount of (B) added to the salt-containing food is preferably 0.00005 to 500,000 ppb by weight based on the total weight of the salt-containing food.
  • the amount of octanoic acid added to salt-containing foods is more preferably 0.005 to 500 ppb by weight, even more preferably 0.03 to 70 ppb by weight, and particularly preferably 0.05 to 50 ppb by weight. is preferably 0.00005 to 500000 ppb by weight, more preferably 0.005 to 50 ppb by weight, and even more preferably 0.005 to 5 ppb by weight, based on the total weight of the salt-containing food. Particularly preferred is 0.05 to 0.5 ppb by weight.
  • the amount of (A) added to the salt-containing food is The amount is preferably 0.0005 ppb or more, more preferably 0.005 ppb or more, particularly preferably 0.05 ppb or more, based on the total weight of the salt-containing food.
  • the amount of (A) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more preferably is not more than 5 ppb by weight, particularly preferably not more than 0.5 ppb by weight.
  • the amount of (B) added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.005 ppb or more, based on the total weight of the salt-containing food. It is more preferably 0.03 ppb or more by weight, particularly preferably 0.05 ppb or more by weight. In this case, the amount of (B) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 500 ppb or less, and even more preferably is not more than 70 ppb by weight, particularly preferably not more than 50 ppb by weight.
  • the amount of nonanoic acid added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.0005 ppb or more, based on the total weight of the salt-containing food. , particularly preferably 0.005 ppb or more by weight.
  • the amount of nonanoic acid added to the salt-containing food is preferably 500,000 ppb or less, more preferably 5 ppb or less, and even more preferably It is not more than 0.5 ppb by weight, particularly preferably not more than 0.05 ppb by weight.
  • the amount of (A) added to the salt-containing food is , based on the total weight of the salt-containing food, is preferably 0.0005 to 500,000 ppb by weight, more preferably 0.005 to 50,000 ppb by weight, even more preferably 0.005 to 5 ppb by weight, and especially It is preferably 0.05 to 0.5 ppb by weight, and the amount of (B) added to the salt-containing food is preferably 0.00005 to 500,000 ppb by weight based on the total weight of the salt-containing food.
  • the amount of nonanoic acid added to salt-containing foods is more preferably 0.005 to 500 ppb by weight, even more preferably 0.03 to 70 ppb by weight, and particularly preferably 0.05 to 50 ppb by weight. is preferably 0.00005 to 500000 ppb by weight, more preferably 0.0005 to 5 ppb by weight, even more preferably 0.0005 to 0.5 ppb by weight, based on the total weight of the salt-containing food. The amount is particularly preferably 0.005 to 0.05 ppb by weight.
  • the amount of (A) added to the salt-containing food is The amount is preferably 0.0005 ppb or more, more preferably 0.005 ppb or more, particularly preferably 0.05 ppb or more, based on the total weight of the salt-containing food.
  • the amount of (A) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more preferably is not more than 500 ppb by weight, particularly preferably not more than 0.5 ppb by weight.
  • the amount of (B) added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.005 ppb or more, based on the total weight of the salt-containing food.
  • the content is more preferably 0.05 ppb or more, particularly preferably 0.5 ppb or more.
  • the amount of (B) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 500 ppb or less, and even more preferably is not more than 50 ppb by weight, particularly preferably not more than 5 ppb by weight.
  • the amount of decanoic acid added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.005 ppb or more, based on the total weight of the salt-containing food. , more preferably at least 0.03 ppb by weight, particularly preferably at least 0.05 ppb by weight.
  • the amount of decanoic acid added to the salt-containing food is preferably 500,000 ppb or less, more preferably 70,000 ppb or less, and even more preferably It is not more than 50,000 ppb by weight, particularly preferably not more than 5,000 ppb by weight.
  • the amount of (A) added to the salt-containing food is , based on the total weight of the salt-containing food, is preferably 0.0005 to 500,000 ppb by weight, more preferably 0.005 to 50,000 ppb by weight, even more preferably 0.05 to 500 ppb by weight, and especially It is preferably 0.05 to 0.5 ppb by weight, and the amount of (B) added to the salt-containing food is preferably 0.00005 to 500,000 ppb by weight based on the total weight of the salt-containing food.
  • the amount of decanoic acid added to salt-containing foods is more preferably 0.005 to 500 ppb by weight, more preferably 0.05 to 50 ppb by weight, and particularly preferably 0.5 to 5 ppb by weight. is preferably 0.00005 to 500000 ppb by weight, more preferably 0.005 to 70000 ppb by weight, and even more preferably 0.005 to 50000 ppb by weight, based on the total weight of the salt-containing food. Particularly preferred is 0.05 to 50,000 ppb by weight.
  • the amount of (A) added to the salt-containing food is The amount is preferably 0.0005 ppb or more, more preferably 0.005 ppb or more, particularly preferably 0.05 ppb or more, based on the total weight of the salt-containing food.
  • the amount of (A) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more preferably is not more than 5 ppb by weight, particularly preferably not more than 0.5 ppb by weight.
  • the amount of (B) added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.005 ppb or more, based on the total weight of the salt-containing food.
  • the content is particularly preferably 0.05 ppb or more by weight.
  • the amount of (B) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 500 ppb or less, and even more preferably is not more than 50 ppb by weight, particularly preferably not more than 5 ppb by weight.
  • the amount of undecanoic acid added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.0001 ppb or more, based on the total weight of the salt-containing food. , particularly preferably 0.0005 ppb or more by weight.
  • the amount of undecanoic acid added to the salt-containing food is preferably 500,000 ppb or less, more preferably 0.5 ppb or less, based on the total weight of the salt-containing food. It is preferably at most 0.05 ppb by weight, particularly preferably at most 0.005 ppb by weight.
  • the amount of (A) added to the salt-containing food is , based on the total weight of the salt-containing food, is preferably 0.0005 to 500,000 ppb by weight, more preferably 0.0005 to 50,000 ppb by weight, even more preferably 0.005 to 5 ppb by weight, and especially It is preferably 0.05 to 0.5 ppb by weight, and the amount of (B) added to the salt-containing food is preferably 0.00005 to 500,000 ppb by weight based on the total weight of the salt-containing food.
  • the amount of undecanoic acid added to salt-containing foods is more preferably 0.005 to 500 ppb by weight, even more preferably 0.005 to 50 ppb by weight, and particularly preferably 0.05 to 5 ppb by weight. is preferably 0.00005 to 500000 ppb by weight, more preferably 0.0001 to 0.5 ppb by weight, and even more preferably 0.0001 to 0.05 ppb by weight, based on the total weight of the salt-containing food. ppb, particularly preferably 0.0005 to 0.005 ppb by weight.
  • the amount of (A) added to the salt-containing food is The amount is preferably 0.0005 ppb or more, more preferably 0.005 ppb or more, particularly preferably 0.05 ppb or more, based on the total weight of the salt-containing food.
  • the amount of (A) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 50,000 ppb or less, and even more preferably is not more than 5 ppb by weight, particularly preferably not more than 0.5 ppb by weight.
  • the amount of (B) added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.005 ppb or more, based on the total weight of the salt-containing food. It is more preferably 0.03 ppb or more by weight, particularly preferably 0.05 ppb or more by weight. In this case, the amount of (B) added to the salt-containing food is preferably 500,000 ppb or less, more preferably 500 ppb or less, and even more preferably is not more than 70 ppb by weight, particularly preferably not more than 50 ppb by weight.
  • the amount of dodecanoic acid added to the salt-containing food is preferably 0.00005 ppb or more, more preferably 0.0005 ppb or more, based on the total weight of the salt-containing food. , particularly preferably 0.005 ppb or more by weight.
  • the amount of dodecanoic acid added to the salt-containing food is preferably 500,000 ppb or less, more preferably 5 ppb or less, and even more preferably It is not more than 0.5 ppb by weight, particularly preferably not more than 0.05 ppb by weight.
  • the amount of (A) added to the salt-containing food is , based on the total weight of the salt-containing food, is preferably 0.0005 to 500,000 ppb by weight, more preferably 0.005 to 50,000 ppb by weight, even more preferably 0.005 to 5 ppb by weight, and especially It is preferably 0.05 to 0.5 ppb by weight, and the amount of (B) added to the salt-containing food is preferably 0.00005 to 500,000 ppb by weight based on the total weight of the salt-containing food.
  • the amount of dodecanoic acid added to salt-containing foods is more preferably 0.005 to 500 ppb by weight, even more preferably 0.03 to 70 ppb by weight, and particularly preferably 0.05 to 50 ppb by weight. is preferably 0.00005 to 500000 ppb by weight, more preferably 0.0005 to 5 ppb by weight, even more preferably 0.0005 to 0.5 ppb by weight, based on the total weight of the salt-containing food. The amount is particularly preferably 0.005 to 0.05 ppb by weight.
  • a salt-containing food containing the enhancer of the present invention (herein sometimes referred to as “salt-containing food of the present invention") is also provided.
  • the content of the enhancer of the present invention in the salt-containing food of the present invention is such that the amount of (A), (B), and (C) added to the salt-containing food of the present invention is based on the total weight of the salt-containing food.
  • they may be adjusted as appropriate so that they fall within the above-mentioned ranges, and are not particularly limited.
  • the type of salt-containing food of the present invention is not particularly limited, but it is preferable to use salt-containing foods that are desired to be enhanced in salty taste. Similar things can be mentioned.
  • composition of the present invention a composition containing (A) cyclotene, (B) 4-methylpentanoic acid or a salt thereof, and (C) an aliphatic monocarboxylic acid or a salt thereof (herein referred to as " compositions) are also provided.
  • (A) i.e., cyclotene
  • (B) i.e., 4-methylpentanoic acid or its salt
  • (C) i.e., aliphatic monocarboxylic acid or its salt
  • the content of (A), the content of (B), and the content of (C) in the composition of the present invention are the content of (A), the content of (B), and the content of (C) in the enhancer of the present invention, respectively. It is the same as the content of C) (described above), and the preferred range is also the same.
  • composition of the present invention can be produced using the same raw materials as those for the enhancer of the present invention and in the same manner as the method for producing the enhancer of the present invention.
  • the form of the composition of the invention may also be similar to the form of the enhancer of the invention.
  • composition of the present invention has an effective salty taste enhancing effect, it can be used in various salt-containing foods, and as seasonings or additives thereof.
  • the composition of the present invention may be a seasoning (seasoning composition) or a food additive (food additive composition) that can be used for salt-containing foods.
  • seasoning composition seasoning composition
  • food additive composition food additive composition
  • the type of salt-containing food to which the composition of the present invention can be added is not particularly limited, but those to which salty taste is desired to be enhanced are preferred, and examples of salt-containing foods to which the enhancer of the present invention can be added include: Examples include those similar to those mentioned above.
  • the composition of the present invention can be added to salt-containing foods in the same manner as the agent of the present invention is added to salt-containing foods, and the preferred embodiments are also the same.
  • the present invention also provides a method for producing a salt-containing food (herein sometimes referred to as "the production method of the present invention"), which includes adding (A) cyclotene.
  • (A) i.e., cyclotene used in the production method of the present invention is the same as (A) contained in the enhancer of the present invention, and its preferred embodiments are also the same.
  • the amount of (A) added to the salt-containing food is preferably within a specific range based on the total weight of the salt-containing food, from the viewpoint of effective salty taste enhancement.
  • the amount of (A) added to the salt-containing food is the amount of (A) added to the salt-containing food when the enhancer of the present invention is added to the salt-containing food (described above).
  • the range is the same, and the preferred range is also the same.
  • the production method of the present invention includes adding (B) 4-methylpentanoic acid or a salt thereof and/or (C) an aliphatic monocarboxylic acid or a salt thereof in addition to adding (A). It may further include.
  • (B) i.e., 4-methylpentanoic acid or a salt thereof
  • (C) i.e., an aliphatic monocarboxylic acid or a salt thereof
  • the amounts of (A) and (B) added to the salt-containing food are determined from the viewpoint of effective salty taste enhancement. Preferably, it is within a certain range based on the total weight of the food product. Specifically, the amounts of (A) and (B) added to the salt-containing food are determined by the amount of the enhancer of the present invention when the active ingredients of the enhancer of the present invention are (A) and (B). When added to the salt-containing food, the amounts of (A) and (B) added to the salt-containing food (described above) are in the same range, and the preferred ranges are also the same.
  • the amounts of (A) and (C) added to the salt-containing food are determined from the viewpoint of effective salty taste enhancement. Preferably, it is within a certain range based on the total weight of the food product.
  • the amounts of (A) and (C) added to the salt-containing food are as follows: when the active ingredients of the enhancer of the present invention are (A) and (C), When added to a salt-containing food, the amounts of (A) and (C) added to the salt-containing food (described above) are in the same range, and the preferred range is also the same.
  • the amounts of (A), (B), and (C) added to the salt-containing food are determined to be effective.
  • the amount is preferably within a specific range based on the total weight of the salt-containing food.
  • the amounts of (A), (B) and (C) added to the salt-containing food are as follows:
  • the active ingredients of the enhancer of the present invention are (A), (B) and (C)
  • the amounts of (A), (B) and (C) added to the salt-containing food when the enhancer of the present invention is added to the salt-containing food are within the same range and are suitable. The same applies to the range.
  • the weight ratio (A:B) of the amount of (A) and the amount of (B) added to the salt-containing food is: Since a synergistic salty taste enhancing effect can be obtained, the ratio is preferably 1:0.25 to 750, more preferably 1:0.5 to 500, and even more preferably 1:0.6 to 300. , particularly preferably 1:0.75 to 250. Further, in one aspect, the weight ratio (A:B) is preferably 1:0.0025 to 750, more preferably 1:0.005 to 750, since a synergistic salty taste enhancing effect can be obtained. 500, more preferably 1:0.006 to 300, particularly preferably 1:0.0075 to 250.
  • the weight ratio is the weight ratio between the content of (A) and the content of (B) in the enhancer of the present invention when the active ingredients of the enhancer of the present invention are (A) and (B).
  • the range is the same as above), and the preferred range is also the same.
  • the weight ratio (A:C) of the amount of (A) and the amount of (C) added to the salt-containing food is: Since a synergistic salty taste enhancing effect can be obtained, the ratio is preferably 1:0.25 to 750,000, more preferably 1:0.5 to 500,000, and even more preferably 1:0.6 to 300,000. , particularly preferably 1:0.75 to 250,000.
  • the weight ratio is the weight ratio between the content of (A) and the content of (C) in the enhancer of the present invention when the active ingredients of the enhancer of the present invention are (A) and (C).
  • the range is the same as above), and the preferred range is also the same.
  • the production method of the present invention includes adding (A), (B), and (C), the amount of (A), the amount of (B), and the amount of (C) added to the salt-containing food.
  • the weight ratio (A:B:C) is preferably 1:0.025 to 7500:0.25 to 750000, more preferably 1:0. 05-5000: 0.5-500000, more preferably 1:0.06-3000: 0.6-300000, particularly preferably 1:0.075-2500: 0.75-250000.
  • the weight ratio (A:B:C) is preferably 1:0.0025 to 7500:0.0025 to 750000, and more preferably Preferably it is 1:0.005-5000:0.005-500000, more preferably 1:0.006-3000:0.006-300000, particularly preferably 1:0.0075-2500:0. 0075 to 250000.
  • the weight ratio is the content of (A) and the content of (B) in the enhancer of the present invention when the active ingredients of the enhancer of the present invention are (A), (B), and (C).
  • the range is the same as the weight ratio to the content of (C) (described above), and the preferred range is also the same.
  • the manufacturing method of the present invention further includes adding (B) and/or (C) in addition to adding (A). Moreover, it is more preferable that the manufacturing method of the present invention further includes adding (B) and (C) in addition to adding (A).
  • the manufacturing method of the present invention further includes adding (B) and/or (C) in addition to (A), (A) and (B) and/or (C) ) may be added individually, or they may be mixed in advance before addition and the resulting mixture may be added. Alternatively, these additions may be made using the enhancers of the invention.
  • the order and interval of addition are not particularly limited. For example, when adding (A) and (B), (A), They may be added in the order of (B) or in the reverse order, or (A) and (B) may be added at the same time.
  • the production method of the present invention may appropriately include treatment steps and cooking steps commonly used in food production depending on the type of food to be produced.
  • the type of salt-containing food obtained by the production method of the present invention is not particularly limited, but it is preferable to have an enhanced salty taste. Similar items can be mentioned.
  • a salt-containing food product with enhanced saltiness can be produced. According to the production method of the present invention, it is possible to produce a salt-containing food product with enhanced salty taste, preferably without imparting any odor.
  • the present invention also provides a method for enhancing the salty taste of a salt-containing food (herein sometimes referred to as the "enhancing method of the present invention"), which includes adding (A) cyclotene.
  • (A) i.e., cyclotene used in the enhancement method of the present invention is the same as (A) contained in the enhancer of the present invention, and its preferred embodiments are also the same.
  • the amount of (A) added to the salt-containing food is preferably within a specific range based on the total weight of the salt-containing food, from the viewpoint of effective salty taste enhancement.
  • the amount of (A) added to the salt-containing food is the amount of (A) added to the salt-containing food when the enhancer of the present invention is added to the salt-containing food (described above).
  • the range is the same, and the preferred range is also the same.
  • the enhancement method of the present invention includes adding (B) 4-methylpentanoic acid or a salt thereof, and/or (C) an aliphatic monocarboxylic acid or a salt thereof in addition to adding (A). It may further include.
  • (B) i.e., 4-methylpentanoic acid or a salt thereof
  • (C) i.e., an aliphatic monocarboxylic acid or a salt thereof
  • the amounts of (A) and (B) added to the salt-containing food are determined from the viewpoint of effective salty taste enhancement. Preferably, it is within a certain range based on the total weight of the food product. Specifically, the amounts of (A) and (B) added to the salt-containing food are determined by the amount of the enhancer of the present invention when the active ingredients of the enhancer of the present invention are (A) and (B). When added to the salt-containing food, the amounts of (A) and (B) added to the salt-containing food (described above) are in the same range, and the preferred ranges are also the same.
  • the amounts of (A) and (C) added to the salt-containing food are determined from the viewpoint of effective salty taste enhancement. Preferably, it is within a certain range based on the total weight of the food product.
  • the amounts of (A) and (C) added to the salt-containing food are as follows: when the active ingredients of the enhancer of the present invention are (A) and (C), When added to a salt-containing food, the amounts of (A) and (C) added to the salt-containing food (described above) are in the same range, and the preferred range is also the same.
  • the enhancement method of the present invention includes adding (A), (B), and (C)
  • the amounts of (A), (B), and (C) added to the salt-containing food are determined to be effective.
  • the amount is preferably within a specific range based on the total weight of the salt-containing food.
  • the amounts of (A), (B) and (C) added to the salt-containing food are as follows:
  • the active ingredients of the enhancer of the present invention are (A), (B) and (C)
  • the amounts of (A), (B) and (C) added to the salt-containing food when the enhancer of the present invention is added to the salt-containing food are within the same range and are suitable. The same applies to the range.
  • the weight ratio of the amount of (A) and the amount of (B) added to the salt-containing food is determined by the production method of the present invention. is the same as the weight ratio of the amount of (A) and the amount of (B) added to the salt-containing food (described above) when the amount includes the addition of (A) and (B), and the preferred weight The same goes for the ratio.
  • the weight ratio of the amount of (A) and the amount of (C) added to the salt-containing food is determined by the production method of the present invention. is the same as the weight ratio of the amount of (A) and the amount of (C) added to the salt-containing food (described above) when the amount includes the addition of (A) and (C), and the preferred weight The same goes for the ratio.
  • the enhancement method of the present invention includes adding (A), (B), and (C), the amount of (A), the amount of (B), and the amount of (C) added to the salt-containing food.
  • the weight ratio is the amount of (A) and the amount of (B) added to a salt-containing food when the production method of the present invention includes adding (A), (B), and (C).
  • the weight ratio with the amount of (C) (described above) is the same, and the preferred weight ratio is also the same.
  • the enhancement method of the present invention can be carried out in the same manner as the production method of the present invention, and preferred embodiments are also the same.
  • (A), or (A), and (B) and/or (C) (hereinafter, these may be collectively referred to as "(A) etc.") is added.
  • the method and conditions are not particularly limited and can be appropriately set depending on the type of salt-containing food to which they are added.
  • the timing of adding (A) etc. to salt-containing foods is not particularly limited and may be added at any time, for example, during the production of salt-containing foods or after completion of salt-containing foods (e.g. Immediately before eating, eating salt-containing foods, etc.).
  • (A) etc. may be added to food raw materials before producing salt-containing foods.
  • the salty taste of salt-containing foods can be enhanced.
  • the salty taste of a salt-containing food can be enhanced, preferably without imparting odor.
  • the type of salt-containing food that can be enhanced in salty taste by the enhancement method of the present invention is not particularly limited, but salt-containing foods that are desired to be enhanced in salty taste are preferred, for example, salt-containing foods to which the enhancer of the present invention can be added. Examples include those similar to those exemplified.
  • % and ppb mean “% by weight” and “ppb by weight” unless otherwise specified.
  • Cyclotene, 4-methylpentanoic acid, decanoic acid, octanoic acid, nonanoic acid, undecanoic acid, dodecanoic acid, and propylene glycol used in the following experimental examples and reference examples are all commercially available products (manufactured by Sigma-Aldrich).
  • common salt is also a commercially available product (manufactured by Naikai Salt Industry Co., Ltd.).
  • Evaluation samples 1 to 10 were prepared by adding a diluted cyclotene solution (using propylene glycol as a solvent) to a 1.0% saline solution and adjusting the concentration of cyclotene in the saline solution as shown in Table 1 below. The amount of propylene glycol added was adjusted to be the same for all evaluation samples.
  • the salty taste was enhanced in all evaluation samples 1 to 10.
  • the salty taste enhancement was remarkable in evaluation samples 3 to 9.
  • No cyclotene-derived odor (roasting odor, caramel odor) was imparted to evaluation samples 1 to 6.
  • Evaluation samples 7 to 10 were given a cyclotene-derived odor (two or more expert panels sensed the odor).
  • evaluation samples 9 and 10 had lower scores than evaluation samples 4 to 8, but this is because evaluation samples 9 and 10 had cyclotene-derived odors (roasted odor, caramel odor) and were unable to detect salty taste. It is possible that it has become difficult.
  • Evaluation samples 11 to 14 were not given any odor derived from 4-methylpentanoic acid (acidic odor, pungent odor). Evaluation samples 15 to 17 were given an odor derived from 4-methylpentanoic acid (two or more expert panels sensed the odor).
  • Evaluation samples 18 to 22 were prepared by adding a diluted decanoic acid solution (using propylene glycol as a solvent) to a 1.0% saline solution and adjusting the concentration of decanoic acid in the saline solution as shown in Table 3 below. did. The amount of propylene glycol added was adjusted to be the same for all evaluation samples.
  • Evaluation samples 18 to 22 were not given any odor derived from decanoic acid (soapy odor, fatty odor).
  • evaluation samples 23 to 32 As shown in Table 4, the salty taste was enhanced in all evaluation samples 23 to 32. Among them, evaluation samples 26 to 28 were confirmed to have synergistically enhanced salty taste. Evaluation samples 23 to 29 had neither cyclotene-derived odors (roasted odor, caramel odor) nor 4-methylpentanoic acid-derived odors (acidic odor, pungent odor). Evaluation samples 30 to 32 were given an odor derived from 4-methylpentanoic acid (two or more expert panels sensed the odor).
  • evaluation samples 33 to 41 As shown in Table 5, the salty taste was enhanced in all evaluation samples 33 to 41. Among them, evaluation samples 36 to 41 were confirmed to have synergistically enhanced salty taste. Evaluation samples 33 to 41 were not given any cyclotene-derived odors (roasted odor, caramel odor) or decanoic acid-derived odors (soapy odor, fatty odor).
  • Evaluation samples 42 to 45 contained cyclotene-derived odors (roasted odor, caramel odor), 4-methylpentanoic acid-derived odors (acidic odor, pungent odor), and decanoic acid-derived odors (soapy odor, fatty odor). odor) was not given to any of them.
  • Evaluation samples 46 to 53 were prepared by adding a diluted dodecanoic acid solution (using propylene glycol as a solvent) to a 1.0% saline solution and adjusting the concentration of dodecanoic acid in the saline solution as shown in Table 7 below. did. The amount of propylene glycol added was adjusted to be the same for all evaluation samples.
  • Evaluation samples 54 to 61 were prepared by adding a diluted undecanoic acid solution (using propylene glycol as a solvent) to a 1.0% saline solution and adjusting the concentration of undecanoic acid in the saline solution as shown in Table 8 below. did. The amount of propylene glycol added was adjusted to be the same for all evaluation samples.
  • Evaluation samples 62 to 69 were prepared by adding a diluted nonanoic acid solution (using propylene glycol as a solvent) to a 1.0% saline solution and adjusting the concentration of nonanoic acid in the saline solution as shown in Table 9 below. did. The amount of propylene glycol added was adjusted to be the same for all evaluation samples.
  • Evaluation samples 70 to 77 were prepared by adding a diluted octanoic acid solution (using propylene glycol as a solvent) to a 1.0% saline solution and adjusting the concentration of octanoic acid in the saline solution as shown in Table 10 below. did. The amount of propylene glycol added was adjusted to be the same for all evaluation samples.
  • Evaluation samples 54 to 59 were not given any odor derived from undecanoic acid (wax-like odor). Evaluation samples 60 and 61 were given an odor derived from undecanoic acid (two or more expert panels sensed the odor).
  • Evaluation samples 62 to 67 were not given any odor (greasy odor) derived from nonanoic acid.
  • Evaluation samples 68 and 69 were given a nonanoic acid-derived odor (two or more expert panels sensed the odor).
  • Evaluation sample 77 was given an odor derived from octanoic acid (two or more expert panels sensed the odor).
  • evaluation samples 91 to 102 [Preparation of evaluation samples 91 to 102] Add a diluted cyclotene solution and a diluted undecanoic acid solution (both using propylene glycol as a solvent) to a 1.0% saline solution to adjust the concentration of cyclotene and undecanoic acid in the saline solution as shown in Table 12 below. Evaluation samples 91 to 102 were prepared. The amount of propylene glycol added was adjusted to be the same for all evaluation samples.
  • evaluation samples 103 to 115 [Preparation of evaluation samples 103 to 115] Add a diluted cyclotene solution and a diluted nonanoic acid solution (both using propylene glycol as a solvent) to a 1.0% saline solution to adjust the concentration of cyclotene and nonanoic acid in the saline solution as shown in Table 13 below. Evaluation samples 103 to 115 were prepared. The amount of propylene glycol added was adjusted to be the same for all evaluation samples.
  • evaluation samples 116 to 130 [Preparation of evaluation samples 116 to 130] Add a diluted cyclotene solution and a diluted octanoic acid solution (both using propylene glycol as a solvent) to the 1.0% saline solution to adjust the concentration of cyclotene and octanoic acid in the saline solution as shown in Table 14 below. Evaluation samples 116 to 130 were prepared. The amount of propylene glycol added was adjusted to be the same for all evaluation samples.
  • evaluation samples 78 to 130 As shown in Tables 11 to 14, the salty taste was enhanced in all evaluation samples 78 to 130. Among them, evaluation samples 79-81, 101, and 119-121 were confirmed to have synergistically enhanced salty taste. In addition, evaluation samples 78-89, 91-101, 103-114, and 116-130 had cyclotene-derived odors (roasted odor, caramel odor), dodecanoic acid-derived odors (soapy odor), and undecanoic acid-derived odors ( No wax-like odor), nonanoic acid-derived odor (fatty odor), and octanoic acid-derived odor (goat odor) were imparted. Evaluation sample 90 was given an odor derived from dodecanoic acid, evaluation sample 102 was given an odor derived from undecanoic acid, and evaluation sample 115 was given an odor derived from nonanoic acid. ).
  • Evaluation samples 131 to 133 A diluted cyclotene solution, a diluted 4-methylpentanoic acid solution, and a diluted dodecanoic acid solution (all using propylene glycol as a solvent) were added to a 1.0% saline solution, and cyclotene, 4-methylpentanoic acid, and dodecane were added to the saline solution.
  • Evaluation samples 131 to 133 were prepared by adjusting the acid concentration as shown in Table 15 below. The amount of propylene glycol added was adjusted to be the same for all evaluation samples.
  • evaluation samples 134 to 136 A diluted solution of cyclotene, a diluted 4-methylpentanoic acid solution, and a diluted undecanoic acid solution (all using propylene glycol as a solvent) were added to a 1.0% saline solution, and cyclotene, 4-methylpentanoic acid, and undecane were added to the saline solution.
  • Evaluation samples 134 to 136 were prepared by adjusting the acid concentration as shown in Table 16 below. The amount of propylene glycol added was adjusted to be the same for all evaluation samples.
  • evaluation samples 137 to 139 A diluted solution of cyclotene, a diluted 4-methylpentanoic acid solution, and a diluted nonanoic acid solution (all using propylene glycol as a solvent) were added to a 1.0% saline solution. Evaluation samples 137 to 139 were prepared by adjusting the acid concentration as shown in Table 17 below. The amount of propylene glycol added was adjusted to be the same for all evaluation samples.
  • evaluation samples 140 to 142 A diluted solution of cyclotene, a diluted 4-methylpentanoic acid solution, and a diluted solution of octanoic acid (all using propylene glycol as a solvent) were added to a 1.0% saline solution, and cyclotene, 4-methylpentanoic acid, and octane in the saline solution were added.
  • Evaluation samples 140 to 142 were prepared by adjusting the acid concentration as shown in Table 18 below. The amount of propylene glycol added was adjusted to be the same for all evaluation samples.
  • evaluation samples 131 to 142 had cyclotene-derived odors (roasted odor, caramel odor), 4-methylpentanoic acid-derived odors (acidic odor, pungent odor), and dodecanoic acid-derived odors (soapy odor). , undecanoic acid-derived odor (wax-like odor), nonanoic acid-derived odor (fatty odor), and octanoic acid-derived odor (goat odor).
  • Evaluation samples 143 to 148 were prepared by adjusting the concentrations of cyclotene, 4-methylpentanoic acid, and decanoic acid in the diluted product as shown in Table 19 below by adding liquid (all using propylene glycol as a solvent). did. The amount of propylene glycol added was adjusted to be the same for all evaluation samples.
  • a panel of three experts conducted a sensory evaluation of the salty taste intensity of evaluation samples 143 to 148.
  • the sensory evaluation was conducted by a three-person expert panel on each evaluation sample based on the following evaluation scale using the 1.2-fold diluted product and the 1.2-fold diluted product with a predetermined amount of salt added as reference samples. The evaluation was done by grading in increments of 0.01 points and calculating the average score of the three participants.
  • the three expert panels were previously trained on the following salty intensity evaluation scale so that the panel would be able to understand the extent to which the salty intensity should change in order for the score to change by 0.01 points. It was done.
  • evaluation samples 146 to 148 had synergistically enhanced salty taste.
  • evaluation samples 146 to 148 had cyclotene-derived odors (roasted odor, caramel odor), 4-methylpentanoic acid-derived odors (acidic odor, pungent odor), and decanoic acid-derived odors (soapy odor, Fatty odor) was not imparted to any of them.
  • a salty taste enhancer is provided.
  • the enhancer of the present invention can enhance the salty taste of salt-containing foods.
  • the enhancer of the present invention can enhance the salty taste of salt-containing foods, preferably without imparting odor.
  • a method for enhancing the salty taste of a salt-containing food is provided.
  • the enhancement method of the present invention can enhance the salty taste of salt-containing foods.
  • the enhancement method of the present invention can enhance the salty taste of salt-containing foods, preferably without imparting odor.
  • a method for producing a salt-containing food is provided.
  • the production method of the present invention can produce a salt-containing food product with enhanced saltiness.
  • the production method of the present invention can preferably produce a salt-containing food product with enhanced salty taste without imparting any odor.

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WO2013118742A1 (ja) * 2012-02-06 2013-08-15 味の素株式会社 飲食品にコク味を付与するための組成物
JP2014155481A (ja) * 2012-03-29 2014-08-28 Ajinomoto Co Inc 香料組成物
WO2014142267A1 (ja) * 2013-03-14 2014-09-18 味の素株式会社 風味付与組成物、煮込み料理様風味が付与された飲食品及びその製造方法
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WO2013118742A1 (ja) * 2012-02-06 2013-08-15 味の素株式会社 飲食品にコク味を付与するための組成物
JP2014155481A (ja) * 2012-03-29 2014-08-28 Ajinomoto Co Inc 香料組成物
WO2014142267A1 (ja) * 2013-03-14 2014-09-18 味の素株式会社 風味付与組成物、煮込み料理様風味が付与された飲食品及びその製造方法
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