JP2008099624A - Saltiness enhancement method - Google Patents
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Abstract
【課題】 塩化ナトリウムを含有する飲食物において、塩味を増強した飲食物を提供する。また、塩味を増強することで、塩分を低減しても塩味を保ち、減塩前と同等もしくは同等以上の塩味を有する減塩飲食物を提供する。
【解決手段】 塩化ナトリウムを含有する飲食物に、甘味の立ちおよびキレが速い甘味質を有する糖アルコールであるソルビトールおよび／または高糖化還元水飴を添加することで、塩味を増強する。これにより塩分を低減しても塩味を保ち、減塩前と同等もしくは同等以上の塩味を有する減塩飲食物を提供する。
【選択図】 なしPROBLEM TO BE SOLVED: To provide a food or drink with enhanced saltiness in a food or drink containing sodium chloride. Moreover, by reducing the salt content, the salty taste is maintained even if the salt content is reduced, and a salt-reduced food or drink having a salty taste equal to or higher than that before salt reduction is provided.
The salty taste is enhanced by adding sorbitol and / or highly saccharified and reduced starch syrup, which is a sugar alcohol having a sweetness and a quick-tasting sweetness to foods and drinks containing sodium chloride. Thereby, even if salt content is reduced, salty taste is maintained, and a salt-reduced food or drink having a salty taste equivalent to or higher than that before salt reduction is provided.
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Description
本発明は、ソルビトールおよび／または高糖化還元水飴の添加により、塩味を増強することを特徴とする飲食物の塩味増強方法に関するものである。 The present invention relates to a method for enhancing the salty taste of food and drink, which enhances the salty taste by adding sorbitol and / or highly saccharified reduced starch syrup.
近年、食塩（塩化ナトリウム）の摂取量を低減し、高血圧をはじめとする生活習慣病を予防したいという消費者の要望が増加している。それに伴い、食品メーカーでは減塩や低塩を謳った商品の開発が盛んになっており、食品全般について低塩化の流れがある。低塩化する場合、既存の配合から塩分を抜くだけでは味のバランスが悪くなり、消費者が物足りなさを感じる場合があるという問題点がある。こうした点を補うために、塩化カリウムなどの代用塩を使用するという方法が試みられているが、代用塩は苦味等の異味を有し、食味が低下するという問題点がある。また、特許文献１〜５のように、塩味を増強することにより、結果として低塩飲食物を提供する方法も試みられている。 In recent years, there has been an increase in consumer demand for reducing salt (sodium chloride) intake and preventing lifestyle-related diseases such as hypertension. Along with this, food manufacturers are actively developing products with reduced salt and low salt, and there is a trend toward low salinity in general foods. In the case of low chlorination, there is a problem that the balance of taste is deteriorated simply by removing the salt from the existing formulation, and the consumer may feel unsatisfactory. In order to make up for this, attempts have been made to use a substitute salt such as potassium chloride. However, the substitute salt has a different taste such as a bitter taste and has a problem that the taste is lowered. Moreover, the method of providing low salt food and drink as a result is also tried by enhancing salty taste like patent documents 1-5.
特許文献１の方法は麹分解液、特許文献２は飽和脂肪族モノカルボン酸、特許文献３はγ−アミノ酪酸と有機酸、特許文献４はアミノ酸とコハク酸を添加することにより、塩味を増強させる方法であるが、どれも特有の味やにおいが付与されてしまい、飲食物の風味を損なうという問題点があった。特許文献５はトレハロースを用いて塩味を増強する方法であるが、トレハロースは溶解度が低く、水分含量が少ない食品には使用しにくい、口溶けが悪いという問題点があった。 The method of Patent Document 1 is a soot decomposition solution, Patent Document 2 is a saturated aliphatic monocarboxylic acid, Patent Document 3 is γ-aminobutyric acid and an organic acid, and Patent Document 4 is an amino acid and succinic acid to enhance salty taste. However, there is a problem in that all of them are given a unique taste and smell and impair the flavor of food and drink. Patent Document 5 is a method of enhancing the salty taste using trehalose, but trehalose has a problem that it is difficult to use in foods with low solubility, low water content, and poor mouth melt.
本発明は、塩化ナトリウムを含有する飲食物において、固形分当たりの糖組成が、単糖類が３０〜７０重量％、二糖類が３０〜７０重量％、三糖類以上が２５重量％以下であるソルビトールおよび／または高糖化還元水飴を、塩化ナトリウム１重量部に対し、前記ソルビトールおよび／または高糖化還元水飴を固形分換算で０．１〜３重量部添加することにより、塩味を増強することを特徴とする飲食物の塩味増強方法に関する。また、塩化ナトリウムを含有する飲食物において、固形分当たりの糖組成が単糖類が４０〜５０重量％、二糖類が３０〜５５重量％、三糖類以上が２０重量％以下である高糖化還元水飴を、塩化ナトリウム１重量部に対し０．２５〜１．５重量部添加することにより、塩化ナトリウムの配合量を２０％低減しても減塩前と同等以上の塩味を有することを特徴とする飲食物の塩味増強方法に関する。 The present invention relates to a sorbitol having a sugar composition per solid content of 30 to 70% by weight of a monosaccharide, 30 to 70% by weight of a disaccharide, and 25% by weight or more of a trisaccharide or more in a food or drink containing sodium chloride. The salty taste is enhanced by adding 0.1 to 3 parts by weight of the sorbitol and / or the high saccharified reduced starch syrup in terms of solid content with respect to 1 part by weight of sodium chloride. It relates to a method for enhancing the salty taste of food and drink. Moreover, in the food and drink containing sodium chloride, the sugar composition per solid content is 40-50% by weight of monosaccharides, 30-55% by weight of disaccharides, and 20% by weight or less of trisaccharides or more. By adding 0.25 to 1.5 parts by weight to 1 part by weight of sodium chloride, even if the amount of sodium chloride is reduced by 20%, the salty taste is equal to or higher than that before salt reduction. The present invention relates to a method for enhancing the salty taste of food and drink.
本発明は、塩化ナトリウムを含有する飲食物に、ソルビトールおよび／または高糖化還元水飴が添加されていることを特徴とし、これによって塩味増強効果を示し、良好な風味を持った低塩飲食物を提供できる。 The present invention is characterized in that sorbitol and / or high saccharified reduced starch syrup is added to foods and drinks containing sodium chloride, thereby exhibiting a salty taste enhancing effect, and low salt foods and drinks having a good flavor. Can be provided.
ソルビトールおよび還元水飴は糖アルコールの一種で、デンプンを酸や酵素等を用いて加水分解して得られたブドウ糖や水飴を水素添加して製造するのが一般的である。デンプンをＤＥ８０以上のブドウ糖まで分解し水素添加したものをソルビトール、ＤＥ５５〜８０程度の高糖化水飴に分解し水素添加したものを高糖化還元水飴と呼ぶことが多い。 Sorbitol and reduced starch syrup are a kind of sugar alcohol, and are generally produced by hydrogenating glucose or starch syrup obtained by hydrolyzing starch with acid or enzyme. Often, starch is decomposed to glucose of DE80 or higher and hydrogenated, and sorbitol, starch that has been hydrolyzed to high glycated starch syrup of DE55-80, and hydrogenated is called highly saccharified and reduced starch syrup.
ソルビトールおよび高糖化還元水飴は甘味の立ち（甘味料を口の中に入れてから甘味がピークに達するまでの速さ）とキレ（甘味がピークに達してから甘味が消えるまでの速さ）が速く、この特有の甘味質により塩味を増強できる。特に、高糖化還元水飴は甘味の立ちとキレが速い上に、低分子糖アルコール特有の収斂味（エグ味）が無いため、高い塩味増強効果を持つ。甘味の立ちの速さが塩味の立ちを速め、強い塩味を一気に感じた後、甘味が速く切れ塩味のみが残るため、塩味が長時間持続する。甘味の立ちが遅いと塩味の立ちが緩やかになり、甘味のキレが遅いと甘味の後味が塩味を隠してしまうため、塩味がマスキングされる。 Sorbitol and high saccharified reduced starch syrup have sweetness standing (speed from sweetener in mouth to sweetness reaches peak) and sharpness (speed from sweetness peak to sweetness disappears) Fast and salty can be enhanced by this unique sweetness. In particular, highly saccharified and reduced starch syrup has a fast sweetness and sharpness, and has no astringent taste (egg taste) peculiar to low molecular sugar alcohols, and thus has a high salty taste enhancing effect. The speed of sweetness accelerates the salty taste, and after feeling a strong salty taste at a stretch, the sweetness is fast and only the salty taste remains, so the salty taste lasts for a long time. When the sweetness is slow, the salty taste becomes gentle, and when the sweetness is slow, the aftertaste of sweetness masks the salty taste, so that the salty taste is masked.
本発明における還元水飴は、前記の一般的な製造方法以外にどのような方法で調製しても良い。例として、別に調製した2種類以上の水飴や糖類を混合した混合物を水素添加したものでも良く、また、別に調製した2種類以上の糖アルコールや還元水飴を混合したものでも良い。さらには、調製した水飴をクロマト分離等で分画したものを水素添加したものでも良く、また、調製した還元水飴を、クロマト分離等で分画したものでも良い。また、本発明に使用する高糖化還元水飴は液状でも粉末でも良い。粉末還元水飴としては、還元水飴を粉末化したものであればどのようなものでも良く、還元水飴を乾燥して得られたガラス状（アモルファス）粉末でも良く、結晶化した結晶（共晶）粉末でも良い。還元水飴の粉末化についてはどのような方法を用いても良い。 The reduced starch syrup in the present invention may be prepared by any method other than the above general production method. For example, a mixture of two or more kinds of syrups or sugars prepared separately may be hydrogenated, or a mixture of two or more kinds of sugar alcohols or reduced syrups prepared separately may be used. Further, a product obtained by fractionating the prepared varicella by chromatography separation or the like may be hydrogenated, or a prepared reduced varicella may be fractionated by chromatographic separation or the like. Further, the high saccharification / reduction starch syrup used in the present invention may be liquid or powder. The powdered reduced starch syrup may be any powdered reduced starch syrup, and may be a glassy (amorphous) powder obtained by drying the reduced starch syrup, or a crystallized crystal (eutectic) powder. But it ’s okay. Any method may be used for pulverizing the reduced starch syrup.
ソルビトールは、前記の通りブドウ糖を水素添加して製造するのが一般的であるが、本発明におけるソルビトールは、どのような方法で調製しても良い。 Sorbitol is generally produced by hydrogenating glucose as described above, but sorbitol in the present invention may be prepared by any method.
本発明においてソルビトールおよび／または高糖化還元水飴とは、固形分当たりの糖組成が、単糖類が３０〜７０重量％、二糖類が３０〜７０重量％、三糖類以上が２５重量％以下であるものであればどのようなものでもよい。固形分あたりの単糖類が７０重量％を越えると、低分子糖アルコール特有の収斂味が感じられるため、塩味増強効果が低減してしまう。また、固形分あたりの二糖類が７０重量％以上、または三糖類以上が２５重量％以上の場合には、甘味の立ちが遅く甘味の後引きが感じられるため、塩味増強効果が小さくなってしまう。そのため、固形分当たりの糖組成が、単糖類が３０〜７０重量％、二糖類が３０〜７０重量％、三糖類以上が２５重量％以下であるものが好ましい。 In the present invention, sorbitol and / or highly saccharified reduced starch syrup has a sugar composition per solid content of 30 to 70% by weight of monosaccharides, 30 to 70% by weight of disaccharides, and 25% by weight or less of trisaccharides or more. Any thing can be used. If the monosaccharide per solid content exceeds 70% by weight, the astringent taste peculiar to a low molecular sugar alcohol is felt, so that the salty taste enhancing effect is reduced. In addition, when the disaccharide per solid content is 70% by weight or more, or the trisaccharide or more is 25% by weight or more, since the sweetness is slow and the after-effect of sweetness is felt, the salty taste enhancing effect is reduced. . Therefore, it is preferable that the sugar composition per solid content is 30 to 70% by weight of monosaccharide, 30 to 70% by weight of disaccharide, and 25% by weight or less of trisaccharide or more.
ソルビトールおよび／または高糖化還元水飴の固形分添加量が、塩化ナトリウム１重量部に対し０．１重量部未満の場合、塩味増強効果が少ないため、ソルビトールおよび／または高糖化還元水飴の固形分添加量は、塩化ナトリウム１重量部に対し０．１重量部以上が好ましい。但し、ソルビトールおよび／または高糖化還元水飴の固形分添加量が、塩化ナトリウム１重量部に対し３重量部を越えると、味に対するソルビトールおよび／または高糖化還元水飴の甘味の影響が大きくなり、塩味増強効果が少なくなるため、ソルビトールおよび／または高糖化還元水飴の固形分添加量は、塩化ナトリウム１重量部に対し３重量部以下が好ましい。 When the solid content of sorbitol and / or high saccharified reduced starch syrup is less than 0.1 parts by weight relative to 1 part by weight of sodium chloride, the effect of enhancing the salty taste is small, so the solid content of sorbitol and / or highly saccharified reduced starch syrup is added. The amount is preferably 0.1 parts by weight or more per 1 part by weight of sodium chloride. However, when the solid content of sorbitol and / or high saccharified reduced starch syrup exceeds 3 parts by weight relative to 1 part by weight of sodium chloride, the sweetness of sorbitol and / or high saccharified reduced varicella has a greater effect on the taste, Since the enhancement effect is reduced, the amount of solid content of sorbitol and / or highly saccharified reduced starch syrup is preferably 3 parts by weight or less per 1 part by weight of sodium chloride.
前記高糖化還元水飴の中で、特に固形分当たりの糖組成が単糖類が４０〜５０重量％、二糖類が３０〜５５重量％、三糖類以上が２０重量％以下である高糖化還元水飴を、塩化ナトリウム１重量部に対し０．２５〜１．５重量部添加することにより、塩化ナトリウムの配合量を２０％低減しても減塩前と同等以上の塩味を有することが出来る。 Among the high saccharification / reduction starch syrup, a saccharification / reduction starch syrup having a sugar composition per solid content of 40-50% by weight of monosaccharide, 30-55% by weight of disaccharide, and 20% by weight or less of trisaccharide or more By adding 0.25 to 1.5 parts by weight to 1 part by weight of sodium chloride, even if the amount of sodium chloride is reduced by 20%, it can have a salty taste equal to or higher than that before salt reduction.
本発明の塩味増強方法は、味噌や醤油をはじめとする調味料、そばつゆやラーメンスープや味噌汁をはじめとするつゆやスープ類、梅干やキムチや浅漬けをはじめとする漬物類、塩辛や辛子明太子をはじめとする水産加工品、ハムやソーセージをはじめとする畜肉加工品、ポテトチップスやポップコーンをはじめとするスナック菓子、ふりかけ、お茶漬けの素など、塩化ナトリウムが含まれる飲食物であればどのようなものにも適用できる。本発明の塩味増強方法により塩味が増強された飲食物には、塩化ナトリウムとソルビトールおよび／または高糖化還元水飴以外に、水や各種食品素材、食品添加物などを配合できる。 The salty taste enhancing method of the present invention includes seasonings such as miso and soy sauce, soy sauce and soups including soba soup and ramen soup and miso soup, pickles such as plum pickles, kimchi and pickles, salted and spicy mentaiko Processed foods such as ham and sausage, processed meat products such as ham and sausage, snacks such as potato chips and popcorn, sprinkles, Ochazuke No. It can also be applied to. In addition to sodium chloride and sorbitol and / or highly saccharified reduced starch syrup, water, various food materials, food additives, and the like can be blended in the food and drink whose salty taste is enhanced by the salty taste enhancing method of the present invention.
以下、本発明の実施例を示し、本発明を更に具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples of the present invention. However, the present invention is not limited to these examples.
水に塩化ナトリウム濃度１％、各種糖質１％（固形分量）の割合で溶解し試験溶液を調製した。糖質としてソルビトールＡ（固形分あたりのソルビトール含量９９％）、ソルビトールＢ（固形分あたりのソルビトール含量６５％、マルチトール含量３０％）、高糖化還元水飴Ａ（固形分あたりのソルビトール含量４３％、マルチトール含量５５％）、高糖化還元水飴Ｂ（固形分あたりのソルビトール含量３０％、マルチトール含量６５％）中糖化還元水飴（固形分あたりのマルチトール含量４５％、三糖類以上含量５０％）、砂糖（グラニュー糖）、トレハロース、高糖化水飴（固形分あたりのグルコース含量４５％、マルトース含量４５％）を使用した。調製後、パネラー１０人で官能検査を行った。塩味について、糖質無添加を０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行ったところ、ソルビトールＢ、高糖化還元水飴Ａ、高糖化還元水飴Ｂに塩味増強効果が見られた。 A test solution was prepared by dissolving in water at a sodium chloride concentration of 1% and various carbohydrates of 1% (solid content). Sorbitol A (99% sorbitol content per solid content), sorbitol B (65% sorbitol content per solid content, 30% maltitol content), high saccharified reduced starch syrup A (43% sorbitol content per solid content, Maltitol content 55%), high saccharification reduced starch syrup B (30% sorbitol content per solid, 65% maltitol content) medium saccharified reduced starch syrup (45% maltitol content per solid content, 50% trisaccharide content or more) Sugar (granulated sugar), trehalose, and high saccharified starch syrup (glucose content per solid content 45%, maltose content 45%) were used. After the preparation, ten panelists performed a sensory test. For salty taste, with no addition of sugar as 0 point, the scoring method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong, +3: very strong) When a sensory test was performed, sorbitol B, highly saccharified and reduced starch syrup A, and highly saccharified and reduced starch syrup B showed a salty taste enhancing effect.
表２の配合にて試験溶液を調製した。高糖化還元水飴として、エスイー６００（日研化成社製）を用いた。調製後、パネラー１０人で官能検査を行った。塩味について、糖質無添加を０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行ったところ、塩化ナトリウム１重量部に対し、高糖化還元水飴０．１〜３重量部添加区に塩味増強効果が見られた。 Test solutions were prepared according to the formulation in Table 2. S600 (manufactured by Nikken Kasei Co., Ltd.) was used as a highly saccharified and reduced starch syrup. After the preparation, ten panelists performed a sensory test. For salty taste, with no addition of sugar as 0 point, the scoring method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong, +3: very strong) As a result of a sensory test, a salty taste enhancing effect was observed in the addition of 0.1 to 3 parts by weight of highly saccharified and reduced starch syrup with respect to 1 part by weight of sodium chloride.
表３の配合にて試験溶液を調製した。高糖化還元水飴として、エスイー６００（日研化成社製）を用いた。調製後、パネラー１０人で官能検査を行った。塩味について、塩化ナトリウム１．２５％、糖質無添加を０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行った。塩化ナトリウム２０％低減しても、塩化ナトリウム１重量部に対し、高糖化還元水飴０．２５〜１．５重量部添加することで、減塩前と同等以上の塩味が得られた。 Test solutions were prepared with the formulations shown in Table 3. S600 (manufactured by Nikken Kasei Co., Ltd.) was used as a highly saccharified and reduced starch syrup. After the preparation, ten panelists performed a sensory test. About salty taste, 1.25% sodium chloride, no addition of sugar as 0 point, scoring method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong, +3 : Very strong). Even when sodium chloride was reduced by 20%, a salty taste equal to or higher than that before salt reduction was obtained by adding 0.25 to 1.5 parts by weight of high saccharified and reduced starch syrup to 1 part by weight of sodium chloride.
表４の配合にてふりかけを調製した。高糖化還元水飴として粉末高糖化還元水飴スイートＰ ＥＭ（日研化成社製）を用いた。調製後、パネラー１０人で官能検査を行った。塩味について、高糖化還元水飴無添加で減塩前のもの（配合１）を０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行ったところ、減塩前のもの（配合１）と減塩+高糖化還元水飴添加のもの（配合３）で、ほぼ同等の塩味が得られた。 Sprinkles were prepared according to the formulation shown in Table 4. Powdered high saccharification / reduction starch syrup sweet PEM (manufactured by Nikken Kasei Co., Ltd.) was used as the high saccharification / reduction starch syrup. After the preparation, ten panelists performed a sensory test. About salty taste, with no addition of high-saccharified reduced starch syrup and before salt reduction (formulation 1), the scoring method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, When the sensory test was conducted at +2: strong and +3: very strong, the saltiness before the salt reduction (composition 1) and the salt reduction + high saccharified reduced starch syrup added (composition 3) almost the same salty taste Obtained.
表５の配合にて調味味噌を調製した。高糖化還元水飴として粉末高糖化還元水飴スイートＰ ＥＭ（日研化成社製）を用いた。調製後、パネラー１０人で官能検査を行った。塩味について、減塩前のもの（配合１）を０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行ったところ、減塩前のもの（配合１）と減塩+高糖化還元水飴添加のもの（配合２）で、ほぼ同等の塩味が得られた。 Seasoning miso was prepared according to the formulation in Table 5. Powdered high saccharification / reduction starch syrup sweet PEM (manufactured by Nikken Kasei Co., Ltd.) was used as the high saccharification / reduction starch syrup. After the preparation, ten panelists performed a sensory test. For saltiness, the score before salt reduction (composition 1) is taken as 0, and the rating method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong, +3: very When the sensory test was conducted, the salty taste was almost the same for the salt before salt reduction (Formulation 1) and the salt reduction + high saccharified reduced starch syrup added (Formulation 2).
塩化ナトリウムを含有する飲食物に、ソルビトールおよび／または高糖化還元水飴を添加することにより塩味増強効果を示す。この塩味増強効果により、塩分を低減しても塩味を保つことが可能となり、結果的に減塩した飲食物を提供することができる。 The salty taste enhancing effect is shown by adding sorbitol and / or highly saccharified and reduced starch syrup to foods and drinks containing sodium chloride. Due to this salty taste enhancing effect, it becomes possible to maintain a salty taste even if the salt content is reduced, and as a result, food and drink with reduced salt can be provided.
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| WO2011030650A1 (en) | 2009-09-14 | 2011-03-17 | 株式会社Ｊ－オイルミルズ | Taste enhancing agent |
| WO2011055846A1 (en) | 2009-11-09 | 2011-05-12 | キッコーマン株式会社 | Liquid seasoning having improved flavor |
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| KR20120029405A (en) | 2009-06-26 | 2012-03-26 | 아지노모토 가부시키가이샤 | Composition for low-salt food or beverage |
| WO2011030650A1 (en) | 2009-09-14 | 2011-03-17 | 株式会社Ｊ－オイルミルズ | Taste enhancing agent |
| WO2011055846A1 (en) | 2009-11-09 | 2011-05-12 | キッコーマン株式会社 | Liquid seasoning having improved flavor |
| WO2012017710A1 (en) | 2010-08-06 | 2012-02-09 | 松谷化学工業株式会社 | Method for improving salty taste of food and beverage and agent for improving salty taste of food and beverage |
| KR20130094816A (en) | 2010-08-06 | 2013-08-26 | 마쓰다니가가꾸고오교가부시끼가이샤 | Method for improving salty taste of food and beverage and agent for improving salty taste of food and beverage |
| WO2014168015A1 (en) | 2013-04-08 | 2014-10-16 | 松谷化学工業株式会社 | Method for reinforcing salty taste of food, food and salty taste-reinforcing agent obtained using same method |
| CN105101815A (en) * | 2013-04-08 | 2015-11-25 | 松谷化学工业株式会社 | Method for reinforcing salty taste of food, food and salty taste-reinforcing agent obtained using same method |
| KR20150139607A (en) | 2013-04-08 | 2015-12-11 | 마쓰다니가가꾸고오교가부시끼가이샤 | Method for reinforcing salty taste of food, food and salty taste-reinforcing agent obtained using same method |
| CN105101815B (en) * | 2013-04-08 | 2017-07-28 | 松谷化学工业株式会社 | Method for enhancing salty taste of food and food and food and salty taste enhancer obtained by the method |
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| CN103798697A (en) * | 2014-01-22 | 2014-05-21 | 安徽省佳食乐食品加工有限公司 | Fresh green tea potato chips and preparation method thereof |
| JP2017143748A (en) * | 2016-02-15 | 2017-08-24 | 物産フードサイエンス株式会社 | Saltiness enhancer |
| JP2022168903A (en) * | 2021-04-27 | 2022-11-09 | 物産フードサイエンス株式会社 | Method for producing processed meat food, processed meat food, molding agent and texture modifier |
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