JP2002345430A - Method for enhancing salt taste, salt taste enhancer, salt taste seasoning, and salt taste-enhanced food and beverage - Google Patents

Abstract

(57) [Problem] To provide a method for enhancing salty taste of food and drink, a salty taste enhancer, a salty seasoning, and a salty taste enhancing food and drink. SOLUTION: A method for enhancing the salty taste of food and drink, characterized by adding an acidic amino acid, a basic amino acid and succinic acid or a salt thereof to a salt-containing food or drink, an acidic amino acid, a basic amino acid and succinic acid or a salt thereof. Salt taste enhancer, salt taste enhancer containing salt, acidic amino acid, basic amino acid, succinic acid or a salt thereof, and salt taste enhancer food and drink obtained by adding the salt taste enhancer or the salt taste enhancer About goods.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for enhancing the salty taste of foods and drinks containing salt, a salty taste enhancer and a salty seasoning used therefor. Further, the present invention relates to a salty taste enhanced food or drink obtained by the method.

[0002]

2. Description of the Related Art Salt (sodium chloride) plays an important role in flavoring and processing foods and drinks, such as imparting taste to foods and drinks, improving storage stability of foods and drinks, and improving physical properties of foods and drinks. . Salt gives foods and foods a taste (salt taste) that makes them feel particularly delicious, and its constituent sodium and chlorine are essential nutrients of the human body.

However, excessive intake of sodium, which is a component of salt, is considered to be a risk factor for a number of health problems, for example, heart disease such as hypertension and vascular disease. Not only in Japan but also in developed countries, with the increase in the elderly who are susceptible to these diseases, it is strongly desired to reduce the intake of salt, especially sodium.

[0004] The simplest method of reducing salt intake is to reduce the amount of salt used in seasoning and processing of foods and drinks. However, if the amount of salt contained in the food or drink is reduced by 10% or more, whether it is home cooked food or processed food or drink, the taste of the food or drink is generally impaired.

[0005] Salt, without impairing the taste of food and drink,
In particular, a method of reducing sodium intake is generally called a salt reduction method. As a method of reducing salt, a method of using a substance that itself exhibits a salty taste (hereinafter, referred to as a salt substitute), a substance that does not itself exhibit a salty taste but enhances its salty taste when coexisting with salt (hereinafter, referred to as a salt-reducing substance) , Etc.) are known.

As salt substitutes, for example, potassium salts, ammonium salts, basic amino acids, peptides composed of basic amino acids, alkali metal salts of gluconic acid and the like are known. Since the salty taste enhancer exhibits little or no salty taste, it cannot substitute for salt by itself.However, by increasing the salty taste of salt, the amount of salt used can be reduced and the salt can be reduced. .

[0007] Examples of the salty taste enhancer include a hydrolyzate of collagen having a molecular weight of 50,000 dalton or less (JP-A-63-3766), thaumatin which is a sweet protein (JP-A-63-137658), and citric acid. Decomposition solution obtained by digesting and decomposing a mixture of black koji made with black aspergillus having acid-producing ability and yellow koji made with koji.
No. 53456), a cetylpyridium salt which is a cationic surfactant alone or a mixture of a cetylpyridium salt and a basic amino acid such as arginine or lysine (Table 3).
No. 502517), a saturated aliphatic monocarboxylic acid having 3 to 8 carbon atoms (Japanese Patent Application Laid-Open No. 5-184326), and an equimolar mixture of arginine and aspartic acid (US Pat. No. 5,145,145).
707), protein hydrolysates such as egg white protein, gelatin, soy protein, wheat protein, corn protein, fish protein, milk protein or meat protein (JP-A-7-289197).
), Trehalose (JP-A-10-66540) and the like.

As described above, a number of methods using a salt substitute substance and a method using a salty taste enhancing substance have been proposed as a salt reduction method. However, taste, effect, economy,
No satisfactory salt reduction method has been developed for safety and other reasons.

[0009]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for enhancing the salty taste of foods and drinks, a salty taste enhancer, a salty seasoning, and a food and drink enhancing salty taste.

[0010]

Means for Solving the Problems The present invention provides the following (1) to
(20). (1) A method for enhancing the salty taste of food or drink, comprising adding an acidic amino acid, a basic amino acid, and succinic acid or a salt thereof to the food or drink containing salt.

(2) The method according to (1), wherein the acidic amino acid is aspartic acid. (3) The method according to (1) or (2), wherein the basic amino acid is arginine. (4) succinic acid is succinic acid derived from a natural extract,
The method according to any one of (1) to (3).

(5) A salty taste enhancer containing an acidic amino acid, a basic amino acid and succinic acid or a salt thereof. (6) the acidic amino acid is aspartic acid, (5)
The salty taste enhancer described.

(7) The salty taste enhancer according to (5) or (6), wherein the basic amino acid is arginine. (8) succinic acid is succinic acid derived from a natural extract,
(5) The salty taste enhancer according to any one of (7) to (7).

(9) A salty seasoning containing salt, acidic amino acid, basic amino acid and succinic acid or a salt thereof. (10) the acidic amino acid is aspartic acid;
(9) The salty seasoning according to the above.

(11) The salty seasoning according to (9) or (10), wherein the basic amino acid is arginine. (12) The salty seasoning according to any one of (9) to (11), wherein the succinic acid is succinic acid derived from a natural extract.

(13) A salty taste-enhancing food or drink comprising a salty taste enhancer containing an acidic amino acid, a basic amino acid and succinic acid or a salt thereof. (14) The acidic amino acid is aspartic acid, (1
3) The salty taste-enhancing food or drink according to 3).

(15) The salty taste enhanced food or drink according to (13) or (14), wherein the basic amino acid is arginine. (16) The salty taste enhanced food or drink according to any one of (13) to (15), wherein the succinic acid is succinic acid derived from a natural extract.

(17) A salty taste-enhancing food or drink comprising a salty seasoning containing salt, an acidic amino acid, a basic amino acid, succinic acid or a salt thereof. (18) The acidic amino acid is aspartic acid, (1)
7) The food or drink for enhancing salty taste according to the above.

(19) The salty taste-enhancing food or drink according to (17) or (18), wherein the basic amino acid is arginine. (20) The salty taste-enhancing food or drink according to any one of (17) to (19), wherein the succinic acid is a succinic acid derived from a natural extract.

[0020]

BEST MODE FOR CARRYING OUT THE INVENTION Examples of acidic amino acids include aspartic acid and glutamic acid, and aspartic acid is preferably used. Examples of the basic amino acid include arginine, lysine, histidine, ornithine, and arginine is preferably used.

In the present invention, the acidic amino acid and the basic amino acid are preferably a mixture in which the molar ratio of the acidic amino acid to the basic amino acid is from 0.8: 1 to 1.2: 1. Is more preferred.
The amount of the mixture of acidic amino acids and basic amino acids used is
The amount is preferably 20 to 200 parts by weight, more preferably 50 to 100 parts by weight, based on 100 parts by weight of salt.

When the amount of the mixture used is expressed on the basis of the weight of the food, it is preferably 0.2 to 2% by weight, preferably 0.5 to 2% by weight, depending on the salt concentration in the intended food or drink.
More preferably, it is 1% by weight. Succinic acid or a salt thereof may be used as free succinic acid, but is preferably used as a succinate such as disodium succinate and the like.

The amount of succinic acid or a salt thereof is as follows:
0.5 to 1 in terms of free succinic acid with respect to 00 parts by weight.
It is preferably 0 parts by weight. When the amount of succinic acid or its salt used is expressed based on the weight of the food, it should be 0.005 to 0.5% by weight in terms of free succinic acid, depending on the salt concentration in the intended food or drink. Is preferred,
More preferably, it is 0.005 to 0.05% by weight.

As succinic acid, succinic acid derived from natural extracts such as fish and shellfish extract and yeast extract is preferably used.
Examples of the fish and shellfish extract include "Hycook clam extract NG" (succinic acid content: 1.17% by weight: manufactured by Kyowa Hakko Kogyo Co., Ltd.).

Examples of the yeast extract include "Ribonex B2-P" (succinic acid content: 1.8% by weight: manufactured by Sapporo Brewery Co., Ltd.). As the succinic acid derived from the natural extract, a natural extract containing succinic acid may be used as it is, or succinic acid or a salt thereof obtained by concentrating and purifying the natural extract may be used. The natural extract preferably contains succinic acid or a salt thereof in an amount of 1% by weight or more in terms of free succinic acid.

There are no particular restrictions on the foods and drinks to be subjected to the salty taste enhancing method of the present invention, as long as the foods and drinks do not contain salt or the foods and drinks containing salt, as long as they contain salt at the time of eating and drinking. Reduced salt foods and drinks are preferably used. The reduced salt food or drink refers to a food or drink having a lower salt concentration than a normal salt concentration, but generally refers to a food or drink having a salt concentration of 80% or less of the normal salt concentration. The normal salt concentration varies depending on the type of food and drink and the product, but the salt concentration of the food and drink applied in the present invention is not particularly limited.

As foods and drinks, for example, seasonings such as miso, soy sauce, sauce, dashi, dressing, mayonnaise, tomato ketchup, soup, consommé soup, egg soup,
Soups such as wakame soup, shark fin soup, potage, miso soup, noodle pasta (soba, udon, ramen, pasta, etc.), soup, soup, sauces, rice cooked foods such as rice porridge, porridge, ochazuke, ham, sausage, Processed livestock products such as cheese, processed fish products such as kamaboko, dried fish, salted fish, delicacy, processed vegetables such as pickles, confectionery snacks such as potato chips, crackers, cookies, cooked foods such as boiled foods, fried foods, grilled foods, and curries And the like.

The salty taste enhancer of the present invention comprises an acidic amino acid,
Contains a basic amino acid and succinic acid or a salt thereof,
If necessary, the composition may contain various additives that can be used in foods and drinks, such as inorganic salts, acids, amino acids, nucleic acid-based taste substances, sugars, natural seasonings, spices, and excipients.

The salty seasoning of the present invention contains salt, an acidic amino acid, a basic amino acid and succinic acid or a salt thereof, and if necessary, an inorganic salt, an acid, an amino acid, a nucleic acid taste substance, a saccharide. And various additives that can be used in foods and drinks, such as natural seasonings, spices, and excipients.

Examples of the inorganic salt include salt, potassium chloride, magnesium sulfate and the like. Examples of the acid include carboxylic acids such as ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid, and fatty acids, and salts thereof.
Examples of the salt include sodium and potassium salts.

Examples of the amino acids include sodium glutamate, glycine and the like. Examples of the nucleic acid-based taste substance include sodium inosinate and sodium guanylate. Sugars include sucrose, glucose, lactose and the like.

Examples of natural seasonings include soy sauce, miso, animal meat extract, poultry extract, protein hydrolyzate and the like.
Examples of spices include spices and herbs. Examples of the excipient include dextrin which is a starch hydrolyzate, various starches, and the like.

The amount of the salty taste enhancer or salty seasoning used in the food or drink is 20 to 200 parts by weight in terms of a mixture of an acidic amino acid and a basic amino acid per 100 parts by weight of the salt in the intended food or drink. Parts by weight, preferably 50 parts by weight.
The amount is more preferably from 100 to 100 parts by weight, and more preferably from 0.5 to 10 parts by weight in terms of free succinic acid.

The amount of the salty taste enhancer or the salty seasoning used in the food or drink depends on the salt concentration in the intended food or drink, but the amount of the acidic amino acid and the basic amino acid are based on the weight of the intended food or drink. It is preferably 0.2 to 2% by weight in terms of a mixture with an amino acid, more preferably 0.5 to 1% by weight, and 0.005 to 0.5% in terms of free succinic acid.
%, More preferably 0.005 to 0.05% by weight. Hereinafter, examples of the present invention will be described.

【Example】

Example 1 Test solutions 1 and 2 having the compositions shown in Table 1 were prepared. In addition, disodium succinate hexahydrate was used as succinic acid. In the compositions in Table 1, the succinic acid concentration is indicated by the concentration of free succinic acid.

[0036]

[Table 1]

For the test solutions 1 and 2, the salty taste enhancing effect was evaluated by the following method (constant stimulation method).

As a standard salt solution, 0.10 mol /
L, 0.11 mol / L, 0.12 mol / L, 0.1
Salt solutions of 3 mol / L and 0.14 mol / L were prepared. Test solutions 1 and 2 (salt concentration 0.10mo
1 / L) was compared with the salty taste of salt standard solution (corresponding to constant stimulation), and which saltiness was stronger was indicated by an inequality sign or an equal sign. For each standard salt concentration, the ratio of panel members whose saltiness of the standard solution was strong to all panel members (hereinafter, this ratio is referred to as the appearance rate), and all the panel members whose saltiness of the standard solution was weak The ratios to the members were determined, and these values were plotted on a standard probability paper against the standard salt concentration (constant stimulus intensity) on the horizontal axis, and straight lines were drawn for the strong ratio and the weak ratio of the test solution, respectively. On the two straight lines, the median value of the concentrations at the two points with respect to the appearance rate of 50% was determined as the equivalent salt concentration of the test solution. The equivalent density can be obtained as the density at or near the intersection of two straight lines (Shinnobu Sato, “Statistical Sensory Test”, Second Edition, 30th Edition).
4, p. 1995, Nikkagirenren). The panel consisted of 12 to 15 experts on food and beverage seasonings.

As a result, the equivalent salt concentrations of Test Solutions 1 and 2 were 0.120 mol / L and 0.12 mol / L, respectively.
It was 7 mol / L. These equivalent concentration figures show that the use of 83.3% by weight and 78.7% by weight of sodium salt can theoretically achieve the salty intensity of each equivalent concentration. That is, while the salt-reducing effect of the mixture of aspartic acid and arginine is 16.7%, it is increased to 21.3% by adding succinic acid.

Example 2 20% reduced-salt food (sample 1) to which an equimolar mixture of aspartic acid and arginine in the same weight as the salt in the food was added, and aspartic acid and arginine in the same weight as the salt in the food Of a 20% reduced-salt food (sample 2) to which an equimolar mixture of the above was added and 0.0458% by weight of disodium succinate hexahydrate (0.02% by weight in terms of free succinic acid) was further added. Was evaluated for its salty strength.

In addition, foods not reduced in salt (Control 1) and 2
The strength of the salty taste of each of the 0% reduced salt foods (Control 2) was evaluated. As foods, miso soup, ramen soup and vegetable-flavored soup were evaluated, and the strength of salty taste was evaluated for each food.

[0042] The miso soup was formulated to have the formulation shown in Table 2 and water was added to make 1 L finally. The broth was obtained by adding 160 g of bonito to 4 L of hot water. The miso used was "Delicious Low Salt Miso" (manufactured by Marukome Co., Ltd.).

[0043]

[Table 2]

The ramen soup was formulated to have the formulation shown in Table 3 and water was added to make 1 L finally.
The chicken extract used was "Koro-Shoyu Chicken N" (manufactured by Kyowa Hakko Kogyo Co., Ltd.). The soup mix is 100 g of sodium glutamate, 4 g of WMP (equivalent mixture of sodium inosinate and sodium guanylate: manufactured by Kyowa Hakko Kogyo Co., Ltd.), 30 g of white sugar, 5 g of pepper, 3 g of ginger, 20 g of onion powder, 5 g of garlic powder and 5 g of menma powder What consists of 2g (all are powder) was used. Soy sauce is reduced salt soy sauce (Kikkoman's "reduced salt soy sauce")
It was used.

[0045]

[Table 3]

The vegetable-flavored soup was formulated to have the composition shown in Table 4 and added with water to make 1 L finally. The soup mix was made of sodium glutamate 62
g, WMP 7 g, trisodium citrate 4 g, granulated sugar 69 g, celery powder 0.2 g, white pepper 6
g, 1 g of garlic powder and 23 g of onion powder were used.

[0047]

[Table 4]

The evaluation of the salty strength of these foods is 10
Performed on a panel of ~ 13 seasoning experts. The salty taste of the non-salt-reducing food (control 1) was rated 5 and 2
The salty taste of the sample 1 and the sample 2 was evaluated using the salty taste of the food (control 2) reduced in salt by 0% as the score 3. Result 5
It is shown in the table.

[0049]

[Table 5]

About miso soup and ramen soup, 2
The food (sample 1) in which only aspartic acid and arginine were added with 0% reduced salt had a stronger salty taste than control 2 which had 20% reduced salt. However, the sample 1 had a weaker salty taste as compared to the non-salt-reduced food (control 1), and showed a 5%
There was a significant difference in the risk factor. In addition, the food (sample 2) in which aspartic acid and arginine were further added with succinic acid by reducing the salt by 20% showed the same salty intensity as control 1 which did not reduce the salt, and a 5% risk factor between the two. No significant difference was observed.

For the vegetable-flavored soup, the food with 20% reduced salt and only added aspartic acid and arginine (sample 1) shows the same salty intensity as the food without reduced salt (control 1). No significant difference was observed at a 5% risk rate. In addition, the food (sample 2) in which aspartic acid and arginine were further added with succinic acid by reducing the salt content by 20% showed stronger saltiness than the control 1 in which the salt content was not reduced.

Example 3 Vegetable soup was prepared by adding water to the mixture formulated as shown in Table 6 to make the final volume 1 L.

[0053]

[Table 6]

25% reduced salt soup to which an equimolar mixture of aspartic acid and arginine of the same weight as the salt in the soup was added (sample 3), and equimolar amount of aspartic acid and arginine of the same weight as the salt in the soup The mixture was added and further disodium succinate hexahydrate was added to 0.045
The strength of each salty taste was evaluated for a 25% reduced salt soup (sample 4) added with 8% by weight (0.02% by weight in terms of free succinic acid).

Further, the strength of the salty taste of each of the soups with no salt reduction (control 3) and the soup with 25% salt reduction (control 4) was evaluated. The salty strength of the vegetable-flavored soup was evaluated using a sensory test panel consisting of 11 people. The strength of the salty taste of the soup that did not reduce salt (control 3) was rated 5 and 2
The salty strength of the sample was evaluated by setting the score of the salty taste of the soup (control 4) having a 5% reduced salt to 2.5.

As a result, the strength of the salty taste of the soup (sample 3) to which only aspartic acid and arginine were added was evaluated as 4.
At 0, the saltiness was significantly weaker compared to Control 1. 25%
The saltiness of the soup (sample 4) to which aspartic acid, arginine and succinic acid were added after reducing the salt was rated 4.9, and no significant difference was observed between the soup and control 3.

Example 4 Miso soup was prepared by adding water to the composition prescribed in the composition shown in Table 7 to make the final volume 1 L.

[0058]

[Table 7]

20% reduced salt soup to which an equimolar mixture of aspartic acid and arginine of the same weight as the salt in miso soup was added (sample 5), and equimolar amount of aspartic acid and arginine of the same weight as the salt in the miso soup The mixture was added, and yeast extract was further added so that the succinic acid in the miso soup was 0.02% by weight in terms of free succinic acid.
% Salt-reduced soup (sample 6), the strength of each salty taste was evaluated.

As the yeast extract, "Ribonex B2-P" (manufactured by Sapporo Breweries), which is a yeast extract containing 1.8% by weight of succinic acid, was used. Also,
The strength of the salty taste of each of the soups with no salt reduction (control 5) and the soups with 20% salt reduction (control 6) was evaluated.

The saltiness of the miso soup was evaluated by a sensory test panel consisting of 16 persons. The salty strength of the soup that did not decrease in salt (Control 5) was set to a score of 5, and the salty strength of the soup (Control 6) whose salt was reduced by 20% was set to a score of 3, and the saltiness of the sample was evaluated.

As a result, the strength of the salty taste of the miso soup (sample 5) to which only aspartic acid and arginine were added was evaluated as 4.
5 was significantly less salty than Control 5. 20%
The salty strength of the miso soup (sample 6) to which aspartic acid, arginine and yeast extract were added after reducing the salt was rated 5.1.
And no significant difference was observed from control 5.

Example 5 133 g of aspartic acid, 174 g of arginine and 10.6 g of disodium succinate (anhydrous) were mixed to obtain 317 g of a salty taste enhancer. By using this salty taste enhancer at the same weight as the salt, it is possible to produce a food or drink with a reduced salt of 20% or more.

Example 6 133 g of aspartic acid, 174 g of arginine, 10.6 g of disodium succinate (anhydrous) and 317.
6 g was mixed to obtain 635 g of salty seasoning. This salty seasoning can be used as table salt.

[0065]

According to the present invention, it is possible to provide a method for enhancing the salty taste of food and drink, a salty taste enhancer, a salty seasoning, and a food and drink enhancing salty taste.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 2/00 A23L 1/39 // A23L 1/39 2/00 B (72) Inventor Hiroaki Iwasaki Ibaraki 4041 Ami-cho, Ami-cho, Inashiki-gun Kyowa Hakko Kogyo Co., Ltd. Food and Liquor Research Institute (72) Inventor Aki Morita 4041 Ami-cho, Ami-cho, Inashiki-gun, Ibaraki Pref. LL09 4B035 LC01 LG07 LG14 LK01 4B036 LC01 LF01 LH04 LH08 LH14 LK01 4B047 LB08 LB09 LF08 LG03 LG08 LG15

Claims (20)

[Claims] 1. A method for enhancing the salty taste of a food or drink, comprising adding an acidic amino acid, a basic amino acid and succinic acid or a salt thereof to the food or drink containing salt. 2. The method according to claim 2, wherein the acidic amino acid is aspartic acid.
The method of claim 1. 3. The method according to claim 1, wherein the basic amino acid is arginine. 4. The method according to claim 1, wherein the succinic acid is a succinic acid derived from a natural extract. 5. A salt enhancer comprising an acidic amino acid, a basic amino acid and succinic acid or a salt thereof. 6. The acidic amino acid is aspartic acid.
The salty taste enhancer according to claim 5. 7. The salty taste enhancer according to claim 5, wherein the basic amino acid is arginine. 8. The salty taste enhancer according to claim 5, wherein the succinic acid is a succinic acid derived from a natural extract. 9. A salty seasoning containing salt, an acidic amino acid, a basic amino acid and succinic acid or a salt thereof. 10. The salty seasoning according to claim 9, wherein the acidic amino acid is aspartic acid. 11. The method according to claim 11, wherein the basic amino acid is arginine.
The salty seasoning according to claim 9 or 10. 12. The salty seasoning according to any one of claims 9 to 11, wherein the succinic acid is a succinic acid derived from a natural extract. 13. A salty taste-enhancing food or drink comprising a salty taste enhancer containing an acidic amino acid, a basic amino acid and succinic acid or a salt thereof. 14. The salty taste-enhancing food or drink according to claim 13, wherein the acidic amino acid is aspartic acid. 15. The method according to claim 15, wherein the basic amino acid is arginine.
The food or drink for enhancing salty taste according to claim 13 or 14. 16. The salty taste-enhancing food or drink according to any one of claims 13 to 15, wherein the succinic acid is succinic acid derived from a natural extract. 17. A salty taste enhanced food or drink comprising a salty seasoning containing salt, an acidic amino acid, a basic amino acid and succinic acid or a salt thereof. 18. The salty taste-enhancing food or drink according to claim 17, wherein the acidic amino acid is aspartic acid. 19. The method according to claim 19, wherein the basic amino acid is arginine.
The food or drink for enhancing salty taste according to claim 17 or 18. 20. The salty taste-enhancing food or drink according to any one of claims 17 to 19, wherein the succinic acid is succinic acid derived from a natural extract.