JP2015092874A - Low salt seasoning - Google Patents

Abstract

【Task】
Provided is a reduced salt seasoning which can be drastically reduced in salt and has the same flavor as a non-reduced salt seasoning.
[Solution]
Replacing sodium chloride with potassium chloride,
Let it be a salt-reducing seasoning containing at least two or more of the following components (a) to (d).
(A) Acetic acid (b) HEMF
(C) Isoamyl alcohol (d) Methional [Selection] None

Description

  The present invention relates to a low salt seasoning, and more particularly to a low salt seasoning in which a part of sodium chloride is replaced with potassium chloride.

  Salt intake is strongly associated with the risk of various diseases such as hypertension, stroke, and cancer. From the viewpoint of prevention of these diseases, WHO recommends that daily salt intake be less than 5 g. . Japan has a food culture that uses seasonings containing a lot of salt such as soy sauce and miso on a daily basis, and the introduction of WHO recommended salt intake may lead to confusion, so the Ministry of Health, Labor and Welfare The target salt intake is less than 9.0 g for men and less than 7.5 g for women. Although salt intake is decreasing year by year as health consciousness increases in Japan, the average daily salt intake is still 10.6 g (male: 11.4 g, female: 9.8 g), approximately 70% Is currently taking more salt than the target amount (2010). For this reason, further salt reduction (here it is meant to reduce the sodium chloride content in the seasoning) is necessary.

  As a means for achieving low salt, replacing sodium chloride with potassium chloride has long been known. However, potassium chloride has a peculiar taste, astringency, and bitterness (hereinafter collectively referred to as “unpleasant taste”) not found in sodium chloride, which hinders its use as a salt reduction means. As means for reducing such off-flavors, for example, seasonings containing sodium glutamate and sodium aspartate together with potassium chloride (Patent Documents 1 to 3), seasonings containing glutamic acid or aspartic acid within a specific range together with potassium chloride A seasoning (Patent Documents 4 and 5) containing γ-polyglutamic acid together with potassium chloride has been proposed. Also proposed is a reduced salt seasoning composition comprising an acidulant selected from the group consisting of citric acid, tartaric acid, fumaric acid, lactic acid and mixtures thereof; potassium salt; calcium salt; magnesium salt; and rice flour ( Patent Document 6). However, in these seasonings, there is a problem that a natural flavor is added due to a substance added to reduce the off-flavor due to potassium chloride, and the natural flavor is impaired.

  In addition, food flavors such as “Salt Taste Flavor” are commercially available as additives that enhance saltiness and reduce the taste of potassium chloride (Non-patent Document 8). However, these food fragrances also have a unique fragrance, and there is a problem that the flavor of the seasoning before adding the fragrance is impaired. Moreover, the effect of reducing the taste of potassium chloride cannot be obtained, and the suppression of the taste of potassium chloride by these flavors is not sufficient.

On the other hand, in recent years, research has been conducted on seasonings with a reduced content of sodium chloride from an approach different from the replacement with potassium chloride. For example, Iwahata et al. Proposed a seasoning that reinforces salty taste and reduces the content of sodium chloride by adding at least one acid selected from acetic acid and lactic acid (Patent Document 7). Shimoda also proposed a seasoning that reduces the content of sodium chloride by using the effect of olfactory information on taste (Non-patent Documents 1 and 2), vinegar, methional, 4-hydroxy-2- (or Reported that 5-) ethyl-5- (or 2-) methyl-3 (2H) -furanone (hereinafter may be abbreviated as HEMF) and isoamyl alcohol have the effect of enhancing the salty taste of sodium chloride. (Non-Patent Documents 1 to 4). Moreover, Toho et al. And Kumazawa et al. Disclose that furanones such as HEMF have an effect of enhancing the salty taste of sodium chloride (Patent Documents 8 to 11).
However, the conventional salt-reducing seasonings to which these substances are added are not always satisfactory in enhancing the salty taste, and further ingenuity is required to obtain the same flavor as the non-salt-reducing seasonings. . In addition, these documents do not attempt to solve the problem of taste caused by potassium chloride with the above aromatic compounds.

Japanese Patent No. 4060843 JP 2007-89557 A JP 2007-289083 International Publication WO00 / 21390 International Publication WO2007 / 108558 Special Table 2010-521974 International Publication WO2011 / 040505 JP 2012-147769 JP JP 2012-224773 JP 2012-223147 International publication WO2012 / 144604

Fragrance, No.248, p21-27 (2010) Food and Development, Vol.47, No.12, p4-6 (2012) Abstracts of the 59th Annual Meeting of the Japan Society for Food Science and Technology, p196 (2012) 2012 Japan Society for Food Science and Technology West Japan Chapter Conference, p7 (2012) http://www.ogawa.net/food/perfume_solt.html [October 25, 2013]

  The present invention solves the problems associated with the conventional low salt seasoning described above, that is, it has a flavor similar to or similar to the non-low salt seasoning, but significantly reduces the sodium chloride content. The aim is to provide possible seasonings.

The present inventors have unexpectedly found that a combination of specific aroma compounds extracted from the brewed soy sauce can suppress the off-flavor due to potassium chloride, while conducting various studies on low-salt seasonings. . Therefore, when a specific aromatic compound is added in combination with a seasoning that has reduced the sodium chloride content by replacing sodium chloride with potassium chloride, the off-flavor due to potassium chloride is significantly reduced. We found that we can provide a low-salt seasoning that has a flavor similar to or similar to a non-salted seasoning that does not replace sodium chloride with potassium chloride, enhancing the flavor that is felt immediately after being put in the mouth in cooperation. The present invention has been reached.
That is, the present invention includes sodium chloride and potassium chloride, and typically in a reduced salt seasoning having a sodium chloride concentration of 9% (w / v) or less, the following (a) to (d): Provided is a low salt seasoning characterized by containing at least two or more components:
(A) Acetic acid (b) HEMF
(C) Isoamyl alcohol (d) Methional

  In the seasoning of this invention, since a part of sodium chloride is substituted with potassium chloride, content of sodium chloride can be reduced significantly. On the other hand, potassium chloride brings a taste to the seasoning. However, in the seasoning of the present invention, the taste is suppressed by adding two or more kinds of specific aroma compounds to the seasoning, and the taste is further reduced. In order to enhance the salty taste that can be felt, a sharp, thick (kokumi) flavor similar to or similar to a non-salted seasoning in which sodium chloride is not replaced by potassium chloride can be produced. Moreover, in the seasoning of this invention, said desired effect can be achieved without impairing the original flavor of a seasoning with the aromatic compound added, and the original flavor of the seasoning can be hold | maintained.

Here, the mechanism which produces the above-described effect according to the present invention will be described with reference to FIG. FIG. 1 shows a non-salt reducing seasoning, a salt reducing seasoning in which sodium chloride is simply reduced, a salt reducing seasoning in which a portion of sodium chloride is replaced with potassium chloride, and the above-described aromatic compound 2 without adding potassium chloride. The manner of feeling the flavor when ingesting each of the salt-reducing seasonings to which more than one seed has been added and the salt-reducing seasonings to which two or more of the above-mentioned aromatic compounds have been added together with potassium chloride is schematically shown. In the figure, the vertical axis indicates the strength of the flavor, and the horizontal axis indicates the elapsed time after ingesting the seasoning.
The way you feel the taste is perceived as a different flavor as a whole due to changes in the intensity of the taste you feel, so how the intensity of the taste changes over time after ingestion is an important factor for the overall flavor. It becomes.
When a non-salted seasoning is ingested, as shown in FIG. 1, a strong taste is felt immediately after ingestion (advance), and then the intensity of the taste decreases rapidly (content), and after a certain period of time the taste is slightly I feel it (aftertaste), but I can't feel it after more time. As a result, the non-salt reducing seasoning has a sharp and thick flavor.
The difference in flavor from the non-salted seasoning is shown below. In a salt-reducing seasoning that is simply reduced in sodium chloride, the taste intensity immediately after ingestion is very small (advance), and thereafter it remains flat at a low level of taste intensity (medium taste, aftertaste). As a result, a light-tasting food simply reduced in salt is felt as an unsatisfactory flavor without sharpness or thickness (kokumi) (1).
Next, the change of the flavor by adding potassium chloride and / or an aroma compound to a low salt seasoning is shown. In salt-reducing seasonings in which a portion of sodium chloride is replaced with potassium chloride, the intensity of taste (early taste) felt immediately after ingestion is small, then increases over time (medium), and the taste remains even after a certain period of time. (aftertaste). A strong medium taste is felt as a salty taste, but the aftertaste is a peculiar taste, astringency and bitterness (disgusting taste) peculiar to potassium chloride, which brings an unfavorable flavor to the seasoning (2).
In the seasoning in which two or more of the above-mentioned aroma compounds are added instead of potassium chloride and sodium chloride is reduced, the salty taste immediately after ingestion is enhanced compared to the salt reducing seasoning in which sodium chloride is simply reduced (prior taste). . However, its strength is much lower than that of non-salted seasonings, which makes it unsatisfactory (3).
In contrast, in the seasoning added with two or more of the above-mentioned aromatic compounds together with potassium chloride, surprisingly, the strength of the taste immediately after ingestion is increased to the same level as the non-salt reducing seasoning (prior taste). Moreover, the off-taste due to potassium chloride is suppressed, and the aftertaste is very similar to or similar to the non-salt reducing seasoning and the seasoning not containing potassium chloride. As a result, the seasoning according to the present invention has a sharp and thick (kokumi) flavor similar to or similar to the non-salted seasoning (4, 5).

FIG. 1 schematically shows the flavor produced by the low-salt seasoning of the present invention in comparison with other seasonings.

  The seasoning according to the present invention is a reduced salt seasoning in which a part of sodium chloride is replaced by potassium chloride, and contains two or more kinds of specific aromatic compounds.

In the salt-reducing seasoning of the present invention, a part of sodium chloride is replaced with potassium chloride, and the salty taste is enhanced by a combination of specific aroma compounds. As a result, the sodium chloride concentration can be greatly reduced. The concentration of sodium chloride in the seasoning is 9% (w / v) or less depending on the type of seasoning because it has a great effect of enhancing the salty taste like sodium chloride by the cooperation of potassium chloride and aroma compounds. It is preferable to select from 0.5 to 9.0% (w / v), more preferably from 1.0 to 5.0% (w / v). In addition, the concentration of potassium chloride in the seasoning is also 0.5 to 0.5 depending on the type of seasoning from the point of enhancing the salty taste like sodium chloride in cooperation with the aroma compound while achieving effective salt reduction. It is preferably 9.0% (w / v), more preferably 0.8 to 6.0% (w / v), and 1.0 to 5.0% (w / v). It is particularly preferred.
From the same viewpoint, the weight ratio of sodium chloride and potassium chloride is preferably 7: 3 to 3: 7, and more preferably 6: 4 to 4: 6.
The sodium chloride and potassium chloride contained in the seasoning of the present invention may be obtained from any resource or obtained by any method as long as it is acceptable for food. For example, it can be obtained from various natural resources and can be chemically synthesized. Moreover, it can also be contained in a seasoning through the foodstuff containing sodium chloride or potassium chloride. Moreover, you may make it contain in a seasoning through commercially available salt or the commercially available food additive containing these compounds.

The seasoning of the present invention is a salt-reducing seasoning in which a part of sodium chloride described above is replaced with potassium chloride, and is at least two selected from the group consisting of acetic acid, HEMF, isoamyl alcohol and methional, preferably HEMF And acetic acid, isoamyl alcohol and / or methional, and optionally lactic acid. Surprisingly, when these aromatic compounds are combined, the taste of potassium chloride is suppressed and the salty taste as a pioneer is enhanced, and a flavor close to that of the original non-salted seasoning can be imparted.
The effect of suppressing off-flavors and the salty taste enhancing effect increase as the number of compounds to be combined increases, and give a flavor closer to the original non-salt reducing seasoning. It is more preferable to combine them, and it is more preferable to combine four types.

  Preferred combinations of the two can include a combination of acetic acid and HEMF, a combination of HEMF and isoamyl alcohol, and a combination of HEMF and methional, among which acetic acid (optionally lactic acid) And a combination of HEMF and HEMF and isoamyl alcohol.

  Preferred three combinations include a combination of acetic acid, HEMF, and isoamyl alcohol, a combination of acetic acid, HEMF, and methional, and a combination of HEMF, isoamyl alcohol, and methional. Among these combinations, A combination of acetic acid, HEMF, and isoamyl alcohol, and a combination of acetic acid, HEMF, and methional are preferable in terms of excellent overall flavor (having sharpness and thickness).

  A particularly preferred combination in the present invention is a combination of acetic acid, HEMF, isoamyl alcohol and methional. The combination of these fragrance compounds has the most remarkable sodium chloride-like salty taste enhancing effect and taste-inhibiting effect in cooperation with potassium chloride, and is inferior to non-salted seasonings or better depending on the content ( Brings a more crisp and thick flavor.

The content of these aromatic compounds in the seasoning preferably exhibits a sufficient salty taste enhancing effect and a taste-inhibiting effect, and is preferably in a range that does not affect the original flavor of the seasoning. It is preferable to adjust the content appropriately according to the type of the material. Specifically, the acetic acid content is preferably 1 ppm to 2,000 ppm, more preferably 20 ppm to 1,500 ppm, and even more preferably 60 ppm to 800 ppm. The HEMF content is preferably 0.2 ppm to 600 ppm, more preferably 1 ppm to 400 ppm, and even more preferably 10 ppm to 200 ppm. The isoamyl alcohol content is preferably 0.1 ppm to 50 ppm, more preferably 1 ppm to 40 ppm, and even more preferably 2 ppm to 30 ppm. The methional content is preferably 0.001 ppm to 0.5 ppm, more preferably 0.01 ppm to 0.4 ppm, and even more preferably 0.02 ppm to 0.3 ppm.
From the same point, the content of these aromatic compounds in the seasoning is preferably 1 to 3000 ppm, more preferably 10 to 1000 ppm. In addition, the weight ratio to sodium chloride and potassium chloride is NaCl: KCl: flavor compound = 20 to 400 in order to reduce the content of sodium chloride as much as possible and bring it as close as possible to the flavor including the salty taste of the original non-reduced salt seasoning. : It is preferable to set it as 20-400: 1, It is especially preferable to set it as NaCl: KCl: flavor compound = 50-200: 50-200: 1.
The weight ratio between the aromatic compounds is preferably 0.1 to 20 parts by weight, more preferably 1 to 10 parts by weight, based on 1 part by weight of HEMF. Moreover, it is preferable to set it as 0.00001-5 weight part with respect to 1 weight part of HEMF from a similar point, and, as for methional, it is more preferable to set it as 0.0001-2 weight part. Moreover, it is preferable that it is 0.001-5 weight with respect to 1 weight part of HEMF, and, as for isoamyl alcohol, it is more preferable that it is 0.01-2 weight from the same point.

These fragrance compounds can be added to the seasoning using products that are commercially available as food additives or foods containing these in high concentrations.
As acetic acid, industrially synthesized high-purity acetic acid may be used, or vinegar containing a large amount of acetic acid may be used. Commercial vinegars such as brewed vinegar, grain vinegar, rice vinegar, fruit vinegar, and black vinegar can be used as the vinegar. Moreover, a high acidity vinegar is one of the preferable vinegars from the point that acetic acid concentration is high and addition amount can be decreased.

  HEMF is 4-hydroxy-2-ethyl-5-methyl-3 (2H) -furanone, 4-hydroxy-5-ethyl-2-methyl-3 (2H) -furanone or any proportion of these compounds. Although it is a mixture, these compounds are tautomers and thus usually exist in a mixture state. The HEMF may be contained by using a commercially available food additive, a salty composition containing HEMF, or the like, which is produced at a high concentration by microbial fermentation using a medium. Fermented foods such as miso and soy sauce, or concentrates extracted from these fermented foods can be added and contained.

  Isoamyl alcohol, also called 3-methyl-1-butanol or isopentyl alcohol, is known to have a rum or whiskey-like odor. Isoamyl alcohol is contained in fruits, vegetables, dairy products, alcoholic beverages, fermented foods, etc., but is produced by chemical methods or biochemical methods, and is produced at high concentrations by microbial fermentation using a medium. As with rice and HEMF, fermented foods such as miso and soy sauce or concentrates extracted from these fermented foods can be added and contained.

Methional is also referred to as 3-methylthiopropanal, 3- (methylthio) propanal, or 3- (methylthio) methionalpropionaldehyde, and is known to have a potato-like aroma. Methional is contained in sputum etc., but it is chemically synthesized such as Maillard reaction with methionine and sugar, produced at a high concentration by microbial fermentation using a medium, and like HEMF and isoamyl alcohol. Fermented foods such as miso and soy sauce, or concentrates extracted from these fermented foods can be added and contained.
In addition, content in the seasoning of these fragrance | flavor components can be adjusted not only with the addition amount of a food additive but with the compounding quantity of the food raw material used for a raw material.
In the seasoning of this invention, it is preferable to contain lactic acid with the said aromatic compound at the point where flavor is rich, and it is especially preferable to contain lactic acid with acetic acid. What is necessary is just to select suitably content of lactic acid from the range of 0.1 g / L (100 ppm)-10 g / L (10,000 ppm) according to the sourness and salty taste of a seasoning when it contains lactic acid. As lactic acid, industrially synthesized high-purity lactic acid may be used, or lactic acid obtained by culturing lactic acid bacteria may be used. Moreover, what is marketed as a food additive can also be used.

The salt-reducing seasoning of the present invention is not different from a normal seasoning except for the matters described above, and other components may be selected and added according to the type of seasoning, and the preparation method is also particularly limited. Rather, it may be prepared according to a conventional seasoning production method.
Examples of other components include natural seasonings such as extracts and protein hydrolysates, soy sauce, miso, acidulant, fragrance, and spice extract, all of which can be prepared by known methods, Commercial products can also be used. These components may be in any form of liquid or solid, and can be added alone or in combination of two or more.

  Extracts are not particularly limited, but include, for example, meat extracts such as beef extract, pork extract, and chicken extract; fish and shellfish extracts such as salmon extract, oyster extract and kelp extract; vegetable extracts such as onion extract and shiitake extract; Is mentioned.

  The protein hydrolyzate is not particularly limited, but is a hydrolyzed product obtained by hydrolyzing plant protein such as soybean, wheat, corn, or animal protein such as cow, pig, chicken, fish, etc. The hydrolyzed decomposition product is mentioned using this.

  Although it does not specifically limit as soy sauce, For example, liquid soy sauces, such as dark soy sauce, light soy sauce, tamari soy sauce, recharged soy sauce, and white soy sauce, are mentioned. Although it does not specifically limit as miso and miso, For example, rice miso, wheat miso, bean miso, blended miso, salted miso, rice miso, and soy sauce.

  The acidulant is not particularly limited, and examples thereof include adipic acid, citric acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, phosphoric acid and the like. As a fragrance | flavor, vegetable or animal natural fragrance | flavor, a synthetic fragrance | flavor, etc. are mentioned, for example.

  Examples of the spice extract include those listed as spice extracts in the existing additive list items such as pepper extract, vanilla extract, laurel extract, cinnamon extract, and the like. In addition, various seasonings such as sugars such as lactose, maltose, dextrin, starch, granulated sugar, salmon sugar, sucrose, amino acid seasonings, nucleic acid seasonings, organic acid seasonings, inorganic salt seasonings Can also be used if necessary.

  In addition to the above ingredients, seasonings such as water and miso, sugars such as sugar and glucose fructose liquid sugar, umami seasonings such as sodium inosinate, amino acids such as sodium glutamate, flavor ingredients such as bonito and kelp, or broth Can be appropriately used according to the target taste.

  The present invention, for example, various seasonings such as noodle soup, boiled soup, hot pot soup, ponzu soy sauce, dressings, grilled meat seasonings, Western seasonings, Chinese seasonings, Japanese seasonings In accordance with each seasoning, the contents of sodium chloride, potassium chloride and the above-mentioned aroma components, and other components and their contents can be appropriately adjusted to obtain a salt-reducing seasoning. The present invention enables effective salt reduction of these seasonings.

  Hereinafter, although an example is given and explained concretely, the present invention is not limited at all by these.

1. Preparation of each seasoning Liquid compositions for noodle soup having the compositions shown in Tables 1 to 5 were prepared. Each composition was put in a glass sample bottle, covered with aluminum foil, and heated in a hot water bath (content temperature: 75 ° C. reached temperature). Next, the liquid seasoning obtained by closing and water cooling was used as a sample for sensory evaluation.

* 1 Yamasa Soy Sauce (Yamasa Soy Sauce) was used as the soy sauce (the same shall apply hereinafter).
* 2 For the soup stock, put 500 parts of water in a pan, ignite, add 27 parts of bonito and 2 parts of kelp when boiling, heat for 5 minutes, filter with cooking paper, cool with water, What was watered so that it became (it is the same below) was used.

2. sensory evaluation

[Comparative Example 1]
The seasoning of Comparative Example 1 is a normal noodle soup that is not salt-reduced. Immediately after putting in the mouth, the flavor and saltiness of soy sauce were felt, and the flavor was thick overall, which was satisfactory as noodle soup. However, the content of sodium chloride in the seasoning is 3.6 g / l.

[Comparative Example 2]
The seasoning of Comparative Example 2 is a reduced salt seasoning obtained by reducing the salt of the noodle soup of Comparative Example 1 by about 47% by weight, and the content of sodium chloride in the seasoning is 1.9 g / l. Moreover, since the sweetness is felt excessively when salt is simply reduced from the non-salt reducing seasoning, the amount of the saccharide (upper white sugar and fructose glucose liquid sugar) of the seasoning of Comparative Example 1 is reduced by about 35%. It was prepared so that the same sweetness as that of the seasoning was felt.
Immediately after putting in the mouth, the taste and saltiness of the soy sauce were hardly felt, and the taste was as if it had been lost. After that, the saltiness was hardly felt and there was no sharpness, and the flat taste was unsatisfactory.

[Comparative Examples 3 and 4]
The seasonings of Comparative Examples 3 and 4 are reduced salt seasonings obtained by adding 0.9 g / l and 1.3 g / l of potassium chloride to the seasoning of Comparative Example 2 to reinforce the salty taste. All the seasonings had a slight salty taste immediately after being put in the mouth, but the taste was not clear. Thereafter, the salty taste was felt more clearly with the passage of time, but it was not the salty taste felt in the seasoning of Comparative Example 1, but a peculiar taste (bitter taste / eggumi) peculiar to potassium chloride. . For this reason, it was not a preferable flavor.

[Comparative Examples 5 to 7]
The seasoning of Comparative Example 5 is a reduced salt seasoning obtained by adding HEMF to the seasoning of Comparative Example 2, and does not contain potassium chloride. The seasoning of Comparative Example 6 is a low salt seasoning obtained by adding HEMF to the seasoning of Comparative Example 3, and contains 0.9 g / l of potassium chloride. The seasoning of Comparative Example 7 is a reduced salt seasoning obtained by adding HEMF to the seasoning of Comparative Example 4, and contains 1.3 g / l of potassium chloride.
The seasonings of Comparative Examples 5, 6, and 7 were felt stronger than the seasonings of Comparative Examples 2, 3, and 4, respectively, although the saltiness immediately after entering the mouth was slight. However, with any of the seasonings, a peculiar taste peculiar to potassium chloride was still felt.

[Comparative Example 8 and Examples 1 and 2]
The seasoning of Comparative Example 8 is a reduced salt seasoning obtained by adding HEMF and isoamyl alcohol to the seasoning of Comparative Example 2, and does not contain potassium chloride. The seasoning of Example 1 is a reduced salt seasoning obtained by adding HEMF and isoamyl alcohol to the seasoning of Comparative Example 3, and contains 0.9 g / l of potassium chloride. The seasoning of Example 2 is a reduced salt seasoning obtained by adding HEMF and isoamyl alcohol to the seasoning of Comparative Example 4, and contains 1.3 g / l of potassium chloride.
Compared with the seasonings of Comparative Examples 6 and 7, respectively, the seasonings of Examples 1 and 2 felt more salty immediately after being put in the mouth, and had a sharp flavor. Moreover, the salty taste did not increase after putting in the mouth, and the nasty taste due to potassium chloride was remarkably improved as compared with the seasonings of Comparative Examples 6 and 7.
On the other hand, in the seasoning of Comparative Example 8, compared with the seasoning of Comparative Example 5, the salty taste immediately after putting in the mouth and the subsequent salty taste did not feel much difference, and the salty taste improving effect was not recognized.

[Comparative Example 9 and Examples 3 and 4]
The seasoning of Comparative Example 9 and Examples 3 and 4 is different from the combination of HEMF and isoamyl alcohol contained in the seasoning of Comparative Example 8 and Examples 1 and 2 except that it contains a combination of HEMF and methional. These are seasonings having the same composition as the seasonings of Comparative Example 8 and Examples 1 and 2, respectively.
Even in the seasonings of Examples 3 and 4, the same salty taste enhancing effect and taste-inhibiting effect as in the seasonings of Examples 1 and 2 were observed. Moreover, the seasoning of the comparative example 9 did not have the salty taste improving effect like the seasoning of the comparative example 8.

[Comparative Example 10 and Examples 5 and 6]
The seasoning of Comparative Example 10 is a reduced salt seasoning obtained by adding acetic acid, HEMF and methional to the seasoning of Comparative Example 2, and does not contain potassium chloride. The seasoning of Example 5 is a reduced salt seasoning obtained by adding acetic acid, HEMF and methional to the seasoning of Comparative Example 3, and contains 0.9 g / l of potassium chloride. The seasoning of Example 6 is a reduced salt seasoning obtained by adding acetic acid, HEMF and methional to the seasoning of Comparative Example 4, and contains 1.3 g / l of potassium chloride.
The seasonings of Examples 5 and 6 were more salty and thicker than the seasonings of Examples 3 and 4, respectively. In addition, the taste of potassium chloride was further suppressed.
On the other hand, in the seasoning of Comparative Example 10, compared with the seasoning of Comparative Example 9, the salty taste immediately after putting in the mouth and the subsequent salty taste did not feel much difference, and the salty taste improving effect was not recognized.

[Comparative Example 11 and Examples 7 and 8]
The seasoning of Comparative Example 11 and Examples 7 and 8 contains a combination of HEMF, isoamyl alcohol and methional instead of the combination of acetic acid, HEMF and methional contained in the seasoning of Comparative Example 10 and Examples 5 and 6. The seasoning is the same composition as the seasoning of Comparative Example 10 and Examples 5 and 6, respectively, except for the point to do.
Even in the seasonings of Examples 7 and 8, the same salty taste enhancing effect and taste-inhibiting effect as in the seasonings of Examples 5 and 6 were observed. Moreover, the seasoning of the comparative example 11 was not recognized the salty taste improvement effect similarly to the seasoning of the comparative example 10.

[Comparative Example 12 and Examples 9 and 10]
The seasoning of Comparative Example 12 is a low salt seasoning obtained by adding acetic acid, HEMF, isoamyl alcohol and methional to the seasoning of Comparative Example 2, and does not contain potassium chloride. The seasoning of Example 9 is a reduced salt seasoning obtained by adding acetic acid, HEMF, isoamyl alcohol and methional to the seasoning of Comparative Example 3, and contains 0.9 g / l of potassium chloride. The seasoning of Example 10 is a reduced salt seasoning obtained by adding acetic acid, HEMF, isoamyl alcohol and methional to the seasoning of Comparative Example 4, and contains 1.3 g / l of potassium chloride.
Compared with the seasonings of Examples 5 and 7 and Examples 6 and 8, respectively, the seasonings of Examples 9 and 10 felt a stronger salty taste immediately after putting in the mouth, and had a more crisp flavor. Moreover, the off-flavor by potassium chloride was also suppressed more. These seasonings had almost the same flavor as the non-reduced salt seasoning of Comparative Example 1.
On the other hand, in the seasoning of Comparative Example 12, the salty taste immediately after putting in the mouth was felt slightly stronger than the seasonings of Comparative Examples 10 and 11, but almost no improvement in salty taste was observed.

[Comparative Example 13 and Examples 11 and 12]
The seasonings of Comparative Example 13 and Examples 11 and 12 have the same composition as the seasonings of Comparative Example 12 and Examples 9 and 10, respectively, except that the contents of acetic acid, HEMF, isoamyl alcohol and methional were doubled. It is a seasoning.
The seasonings of Examples 11 and 12 were more enhanced in taste and thickness than the seasonings of Examples 9 and 10, and did not feel any taste at all. Therefore, the seasonings were the same as the non-salted seasonings of Comparative Example 1. Or rather it was a better flavor. Moreover, when the seasoning of Example 11 and the seasoning of Example 12 were compared, the seasoning of Example 12 felt more sharpness and thickness of the taste, and the content of potassium chloride (potassium chloride relative to sodium chloride) The result is that the more the weight ratio), the better the flavor. The flavor of the seasoning of Example 12 felt sharpness and thickness rather than the non-reduced salt seasoning of Comparative Example 1.
On the other hand, in the seasoning of Comparative Example 13, compared with the seasoning of Comparative Example 12, no improvement in salty taste was observed, and an increase in the content of the aroma compound alone is insufficient to improve the salty taste and suppress the taste. there were.

The present invention is, for example, reduced salt soy sauce, noodle soup, boiled soup, hot pot soup, ponzu soy sauce, dressings, grilled meat seasonings, Western seasonings, Chinese seasonings, Japanese seasonings, etc. It can be applied to the reduction of salinity of various seasonings, and enables effective reduction of these seasonings.

In addition, food flavors such as “Salt Taste Flavor” are commercially available as additives that enhance saltiness and reduce the taste of potassium chloride (Non-patent Document 5 ). However, these food fragrances also have a unique fragrance, and there is a problem that the flavor of the seasoning before adding the fragrance is impaired. Moreover, the effect of reducing the taste of potassium chloride cannot be obtained, and the suppression of the taste of potassium chloride by these flavors is not sufficient.

Here, the mechanism which produces the above-described effect according to the present invention will be described with reference to FIG. FIG. 1 shows a non-salt reducing seasoning, a salt reducing seasoning in which sodium chloride is simply reduced, a salt reducing seasoning in which a portion of sodium chloride is replaced with potassium chloride, and the above-described aromatic compound 2 without adding potassium chloride. The manner of feeling the flavor when ingesting each of the salt-reducing seasonings to which more than one seed has been added and the salt-reducing seasonings to which two or more of the above-mentioned aromatic compounds have been added together with potassium chloride is schematically shown. In the figure, the vertical axis indicates the strength of the flavor, and the horizontal axis indicates the elapsed time after ingesting the seasoning.
The way you feel the taste is perceived as a different flavor as a whole due to changes in the intensity of the taste you feel, so how the intensity of the taste changes over time after ingestion is an important factor for the overall flavor. It becomes.
When a non-salted seasoning is ingested, as shown in FIG. 1, a strong taste is felt immediately after ingestion (advance), and then the intensity of the taste decreases rapidly (content), and after a certain period of time the taste is slightly I feel it (aftertaste), but I can't feel it after more time. As a result, the non-salt reducing seasoning has a sharp and thick flavor.
The difference in flavor from the non-salted seasoning is shown below. In a salt-reducing seasoning that is simply reduced in sodium chloride, the taste intensity immediately after ingestion is very small (advance), and thereafter it remains flat at a low level of taste intensity (medium taste, aftertaste). As a result, a light-tasting food simply reduced in salt is felt as an unsatisfactory flavor without sharpness or thickness (kokumi) (1).
Next, the change of the flavor by adding potassium chloride and / or an aroma compound to a low salt seasoning is shown. In salt-reducing seasonings in which a portion of sodium chloride is replaced with potassium chloride, the intensity of taste (early taste) felt immediately after ingestion is small, then increases over time (medium), and the taste remains even after a certain period of time. (aftertaste). A strong medium taste is felt as a salty taste, but the salty taste due to potassium chloride is sensuously different from the salty taste felt with an original sodium chloride. Moreover, aftertaste is the peculiar taste, astringency, and bitterness (disgusting taste) peculiar to potassium chloride, and this brings an unpleasant flavor to a seasoning (2).
In the seasoning in which two or more of the above-mentioned aroma compounds are added instead of potassium chloride and sodium chloride is reduced, the salty taste immediately after ingestion is enhanced compared to the salt reducing seasoning in which sodium chloride is simply reduced (prior taste). . However, its strength is much lower than that of non-salted seasonings, which makes it unsatisfactory (3).
In contrast, in the seasoning added with two or more of the above-mentioned aromatic compounds together with potassium chloride, surprisingly, the strength of the taste immediately after ingestion is increased to the same level as the non-salt reducing seasoning (prior taste). A salty taste similar to that of sodium chloride is also felt. In addition, the off-taste due to potassium chloride is suppressed, and the aftertaste is very similar to or similar to the non-salt reducing seasoning and the seasoning without adding potassium chloride. As a result, the seasoning according to the present invention has a sharp and thick (kokumi) flavor similar to or similar to the non-salted seasoning (4, 5).

Claims (9)

A salt reducing seasoning containing sodium chloride and potassium chloride, wherein the salt reducing seasoning contains at least two or more of the following components (a) to (d).
(A) Acetic acid (b) HEMF
(C) Isoamyl alcohol (d) Methional.   The seasoning of Claim 1 whose density | concentration in the seasoning of the said sodium chloride is 9% (w / v) or less.   The seasoning according to claim 1 or 2, wherein the weight ratio of sodium chloride to potassium chloride is 7: 3 to 3: 7 (NaCl: KCl).   The seasoning according to any one of claims 1 to 3, comprising HEMF and isoamyl alcohol.   The seasoning according to any one of claims 1 to 3, comprising HEMF and methional.   The seasoning according to any one of claims 1 to 3, comprising acetic acid, HEMF and methional.   The seasoning of any one of Claim 1 to 3 containing HEMF, isoamyl alcohol, and methional.   The seasoning according to any one of claims 1 to 3, comprising acetic acid, HEMF, isoamyl alcohol, and methional. The seasoning according to any one of claims 1 to 8, further comprising lactic acid.