JP6553408B2 - Flavor improver - Google Patents
Flavor improver Download PDFInfo
- Publication number
- JP6553408B2 JP6553408B2 JP2015106608A JP2015106608A JP6553408B2 JP 6553408 B2 JP6553408 B2 JP 6553408B2 JP 2015106608 A JP2015106608 A JP 2015106608A JP 2015106608 A JP2015106608 A JP 2015106608A JP 6553408 B2 JP6553408 B2 JP 6553408B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- drink
- mass
- taste
- sodium chloride
- 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.)
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- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
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- Seasonings (AREA)
Description
本発明は、飲食品の味質や基本風味や風味バランスを変えることなく、極少量の添加でマスキング、塩味強化の風味改善効果を呈する風味改善剤に関する。 The present invention relates to a flavor improving agent that exhibits a flavor improving effect of masking and salty taste enhancement by adding a very small amount without changing the taste quality, basic flavor and flavor balance of food and drink.
塩味、苦味、辛味、甘味、酸味、旨味、渋味などの基本風味は、飲食品毎に好ましいバランスがある。
しかし、飲食品の製造時における加熱殺菌や保存料添加などの食品加工工程中や、該飲食品の保存期間中に、苦味や渋味、あるいはエグ味などのその風味バランスを崩す風味、すなわち雑味が生成してしまうことがある。
このような場合、それらの雑味を取り除く加工、例えば蒸留や溶出などをすればよいが、そのような操作は、微量成分を取り除くことであるから極めて煩雑で、また、飲食品の基本風味まで減少させてしまうおそれがある。
Basic flavors such as salty taste, bitter taste, pungent taste, sweet taste, sour taste, umami taste, and astringency have a favorable balance for each food and drink.
However, during food processing processes such as heat sterilization and addition of preservatives at the time of manufacture of food and drink, and during the storage period of the food and drink, flavors such as bitterness, astringency, or agly taste that break the flavor balance, ie, miscellaneous Taste may be generated.
In such a case, it is sufficient to carry out processing to remove those miscellaneous tastes, such as distillation or elution, but such operation is extremely complicated because it is to remove trace components, and also to the basic flavor of food and drink. There is a risk of reduction.
また、飲食品の中には、特定の風味だけが極めて強く、その飲食品の好ましい基本風味バランスを崩してしまっている場合もある。
このような場合は、その特定の風味を有する食品成分を配合しない、或は取り除く加工をすればいいが、他の風味まで削ることになってしまい、飲食品の風味バランスをさらに崩してしまうことになってしまう。
Moreover, in some foods and drinks, only a specific flavor is very strong, and the preferred basic flavor balance of the food and drinks may be lost.
In such a case, it may be processed not to add or remove the food component having the specific flavor, but it may be reduced to another flavor, and the flavor balance of the food and drink may be further broken. Become.
そのため、雑味を有する飲食品にあっては、飲食品の基本風味のバランスを大きく崩すことなく、上記雑味を感じなくさせることができ、また特定の風味だけが極めて強い飲食品にあっては、極少量の成分を添加するだけで、その強すぎる特定の風味を弱めることができる風味改善剤、いわゆるマスキング剤の提案が各種行なわれてきた。 Therefore, in foods and beverages having a miscellaneous taste, the basic flavor of the food and drink products can be made to be felt without losing the balance of the basic flavors. A variety of proposals have been made on flavor improving agents, so-called masking agents, which can weaken a specific flavor that is too strong by adding a very small amount of components.
マスキング剤としては、例えば、ポリグリセリン縮合リシノレイン酸エステル（例えば特許文献１参照）、ステビア抽出物（例えば特許文献２参照）、乾燥したアミ類、及び／又はオキアミ類抽出物（例えば特許文献３参照）、グルコン酸の非毒性塩（例えば特許文献４参照）などが提案されている。しかし、特許文献１のマスキング剤は、乳化剤であるため、飲食品の物性に影響を与えてしまうことが多く、また、その風味自体が悪いという問題があった。特許文献２のマスキング剤は、苦味・渋味を有する飲食品にしか効果がなく、また、強い甘味をもつため添加量が制限されるという問題があった。特許文献３のマスキング剤は、苦味を有する食品にしか効果がないことに加え、添加量を比較的多くする必要があるという問題があった。特許文献４のマスキング剤は、添加量を比較的多く多くする必要があるという問題があった。 Examples of the masking agent include polyglycerin condensed ricinoleic acid ester (see, for example, Patent Document 1), stevia extract (see, for example, Patent Document 2), dried mysids and / or krill extracts (see, for example, Patent Document 3). And non-toxic salts of gluconic acid (see, for example, Patent Document 4). However, since the masking agent of Patent Document 1 is an emulsifier, it often affects the physical properties of food and drink, and there is a problem that the flavor itself is poor. The masking agent of Patent Document 2 is effective only for foods and drinks having bitterness and astringency, and has a problem that the amount of addition is limited due to its strong sweetness. In addition to being effective only for foods having a bitter taste, the masking agent of Patent Document 3 has a problem that it is necessary to relatively increase the amount of addition. The masking agent of Patent Document 4 has a problem that it needs to be added in a relatively large amount.
ところで、上記５つの基本風味のうち、塩味は、単なる嗜好としてではなく、飲食品の美味しさを引きたて食欲増進効果もあることから、飲食品の風味として極めて重要である。
飲食品に塩味を付与するには、通常、食塩、すなわち塩化ナトリウムを使用するが、その主要構成成分であるナトリウムの過剰摂取が、高血圧をはじめとする多くの健康疾患の危険因子であることから、塩化ナトリウムの摂取量抑制が推奨され、そのため塩化ナトリウム含量を減じた様々な減塩飲食品が開発され、市販されている。しかし、ただ塩化ナトリウム添加量を減じただけでは、当然基本味の1つである塩味が減ってしまい、飲食品がうす味となり、美味しさが損なわれてしまう。
そのため、飲食品の塩味を維持したまま、塩化ナトリウム含量を減じる方法の検討が多数行なわれてきた。
By the way, among the above five basic flavors, salty taste is extremely important as a flavor of food and drink because it has not only a preference but also an appetite enhancing effect that draws out the deliciousness of the food and drink.
In order to give salty taste to foods and drinks, salt, that is, sodium chloride is usually used, but excessive intake of sodium, which is the main component, is a risk factor for many health diseases including hypertension. It is recommended that sodium chloride intake be suppressed, so various low-salt foods and beverages with reduced sodium chloride content have been developed and marketed. However, if the amount of sodium chloride added is simply reduced, the saltiness which is one of the basic tastes naturally decreases, and the food and drink becomes light and the taste is lost.
Therefore, many studies have been conducted on methods of reducing the sodium chloride content while maintaining the saltiness of food and drink.
飲食品の塩味を維持したまま塩化ナトリウム含量を減じる方法の一つとして、塩味強化剤を使用する方法がある。
塩味強化剤とは、それ自体は塩味を示さないか、あるいはごく薄い塩味であるが、塩化ナトリウムに極少量添加することで、塩化ナトリウムの塩味を強く感じさせる効果を示す風味改善剤であり、添加することによって、少ない塩化ナトリウム含量の飲食品に、それより塩化ナトリウム含量の高い飲食品と同等の塩味を持たせることができるものである。
塩味強化剤を使用する方法によれば、大きな味質の変化を伴わずに飲食品の塩化ナトリウム含量を低下させることが可能である。そのため、塩味強化剤として、カプサイシン（例えば特許文献５参照）、トレハロース（例えば特許文献６参照）、蛋白質の加水分解物（例えば特許文献７参照）、特定の界面活性剤（例えば特許文献８参照）など多くの物質が提案されている。
As a method of reducing the sodium chloride content while maintaining the saltiness of food and drink, there is a method of using a saltiness enhancer.
The salty taste enhancer itself is a flavor improving agent that does not show salty taste or has a very thin salty taste, but has an effect of strongly feeling the salty taste of sodium chloride by adding a very small amount to sodium chloride, By adding, it is possible to make the food with low sodium chloride content have the same saltiness as the food with higher sodium chloride content.
According to the method of using the salt taste enhancer, it is possible to reduce the sodium chloride content of the food without significant change in taste quality. Therefore, as a salty taste enhancer, capsaicin (for example, see Patent Document 5), trehalose (for example, see Patent Document 6), protein hydrolyzate (for example, see Patent Document 7), specific surfactant (for example, see Patent Document 8) Many substances have been proposed.
しかし、これらの塩味強化剤は、その塩味の増強効果が極めて弱いことから、少ない塩化ナトリウム含量の飲食品に、高い塩味増強効果を求める場合、これらの塩味強化剤を多く使用する必要があり、その場合、これらの塩味強化剤は極めて強い塩味以外の風味を有する物質であることから、例えば特許文献５の方法は、辛味が強く感じられ、特許文献６の方法は甘味が感じられ、特許文献７の方法は苦味が感じられ、特許文献８の方法は臭味が感じられるなど、飲食品の味質が変わってしまう問題もあった。 However, since these salty taste enhancers have an extremely weak salty taste enhancing effect, it is necessary to use a lot of these salty taste enhancing agents when seeking a high salty taste enhancing effect for foods and drinks with a low sodium chloride content. In that case, since these salty taste enhancers are substances having a flavor other than extremely strong salty taste, for example, the method of Patent Document 5 feels a strong pungent taste, and the method of Patent Document 6 feels a sweet taste. The method No. 7 has a bitter taste, and the method of Patent Document 8 has a problem that the taste quality of the food and drink changes, such as a smell.
ここで、マスキング剤としての効果に加え、塩味強化効果のある素材として乳清ミネラルが提案されている。（例えば特許文献９、１０参照）しかし、乳清ミネラルは、その添加量によっては若干の呈味が感じられる場合がある。 Here, whey mineral is proposed as a material having a saltiness enhancing effect in addition to the effect as a masking agent. (See, for example, Patent Documents 9 and 10) However, whey minerals may have a slight taste depending on the amount of whey mineral added.
ここで、肉質様呈味に関係する成分のひとつとしてクレアチニンが知られている。
クレアチニンは生体内の筋肉中の遊離アミノ酸の１種であるクレアチンがクレアチンリン酸になり、筋収縮のエネルギー源として使用されるときの最終代謝産物である。クレアチニンはそれ自体を飲食品に使用することはないため、その風味機能についてはほとんど知られていない。わずかに、クレアチニンをグルタミン酸ナトリウム等の化学調味料やビーフエキス等の天然調味料に添加することでその旨味をひきたたせる効果が奏されること（特許文献１１参照）、クレアチニンを添加することで、肉質様の呈味の力価や風味の広がりが強化されること(特許文献１２参照）が知られている程度である。
Here, creatinine is known as one of the components related to meat-like taste.
Creatinine is a final metabolite when creatine, one of the free amino acids in muscle in the body, becomes creatine phosphate and is used as an energy source for muscle contraction. Since creatinine is not used for food and drink itself, little is known about its flavor function. Slightly, by adding creatinine to a chemical seasoning such as sodium glutamate or a natural seasoning such as beef extract, the effect of exerting its taste is exerted (see Patent Document 11), and by adding creatinine, It is known that the meat quality-like taste titer and the spread of flavor are enhanced (see Patent Document 12).
しかし、特許文献１１及び１２に記載の発明はそれぞれ、肉製品の風味付与が目的であり、特許文献１１及び１２には、クレアチニンのマスキング効果や塩味増強効果についての記載はみられない。更に、クレアチニンの添加量も、調味料の種類にもよるが、特許文献１１では調味料に対し０．１〜４％、特許文献１２では調味料（グルタミン酸ナトリウム）に対し０．４〜５％と高く、とくに特許文献１２では、グルタミン酸ナトリウムやクレアチンとの併用が必須であり、クレアチニン単独添加では呈味性がほとんどなかったとの記載があることからもわかるとおり、クレアチニン自体の呈味効果はほとんど知られていなかった。 However, the inventions described in Patent Documents 11 and 12 are aimed at imparting flavor to meat products, respectively, and Patent Documents 11 and 12 do not describe the masking effect or salty taste enhancing effect of creatinine. Furthermore, although the addition amount of creatinine also depends on the kind of seasoning, it is 0.1 to 4% with respect to the seasoning in Patent Document 11, and 0.4 to 5% with respect to the seasoning (sodium glutamate) in Patent Document 12. In particular, in Patent Document 12, it is essential to use sodium glutamate or creatine in combination, and as it is described from the fact that there was almost no taste when creatinine alone was added, the taste effect of creatinine itself is almost none. It was not known.
従って、本発明の目的は、飲食品の雑味や、飲食品の風味としては強すぎる風味を、飲食品の基本風味バランスを変えることなく、極少量の添加でマスキングすることのできる風味改善剤（マスキング剤）、及び風味改善方法（マスキング方法）を提供することにある。
また、本発明の目的は、飲食品の味質を変えることなく、極少量の使用であっても十分な効果を得ることのできる風味改善剤（塩味強化剤）、塩化ナトリウムと同等の味質であって、塩味が強化された食塩組成物、さらには、飲食品の味質を維持したまま、塩化ナトリウム含量あたりの塩味が強化された飲食品、さらには、飲食品の味質を維持したまま、飲食品の塩味を増強することのできる飲食品の風味改善方法（塩味強化方法）を提供することにある。
Therefore, an object of the present invention is a flavor improver capable of masking the miscellaneous taste of food and drink, and the flavor which is too strong as the flavor of food and drink, by adding a very small amount without changing the basic flavor balance of food and drink. (Masking agent) and a flavor improving method (masking method).
In addition, the object of the present invention is to provide a flavor improver (salt taste enhancer) that can obtain a sufficient effect even in the use of a very small amount without changing the taste quality of food and drink, and a taste quality equivalent to sodium chloride. In addition, the salt composition with enhanced salty taste, and further the food and drink with enhanced saltiness per sodium chloride content, and further maintained the taste of the food and drink while maintaining the taste of the food and drink. It is in providing the flavor improvement method (salt enhancement method) of the food / beverage products which can reinforce the salty taste of food / beverage products.
本発明者等は、上記目的を達成すべく種々検討した結果、肉質様呈味成分として知られていたクレアチニンは、その呈味を示さない程度のごく少量を飲食品に添加した場合に、飲食品の塩味のみは強化するが、酸味や苦味などの雑味については逆にマスキングする作用を有することを見出した。
本発明は、上記知見に基づいてなされたものでクレアチニンを有効成分として含有するマスキング剤、塩味強化剤などの風味改善剤を提供するものである。
また本発明は、上記風味改善剤を使用した飲食品を提供するものである。
また本発明は、上記風味改善剤（マスキング剤）を飲食品に添加することを特徴とする飲食品のマスキング方法を提供するものである。
さらに、本発明は、該風味改善剤（塩味強化剤）と塩化ナトリウムからなる食塩組成物を提供するものである。
さらに、本発明は、該食塩組成物を含有する飲食品を提供するものである。
さらに、本発明は、該風味改善剤（塩味強化剤）を飲食品に添加することを特徴とする飲食品の食塩味強化方法を提供するものである。
As a result of various studies to achieve the above object, the present inventors have found that creatinine, which has been known as a meat-like taste component, is added to a food or drink when a very small amount that does not exhibit the taste is added to the food or drink. Only the salty taste of the product is strengthened, but it has been found that it has a masking effect on the miscellaneous tastes such as acidity and bitterness.
The present invention has been made based on the above findings and provides a flavor improving agent such as a masking agent and a salty taste enhancer containing creatinine as an active ingredient.
Moreover, this invention provides the food / beverage products which use the said flavor improving agent.
The present invention also provides a method of masking food and drink characterized by adding the above-mentioned flavor improving agent (masking agent) to food and drink.
Furthermore, the present invention provides a salt composition comprising the taste improving agent (saltiness enhancer) and sodium chloride.
Furthermore, this invention provides the food / beverage products containing this salt composition.
Furthermore, the present invention provides a method for enhancing salt taste of food and drink characterized by adding the flavor improving agent (saltiness enhancer) to food and drink.
本発明の風味改善剤は、マスキング剤として、飲食品の雑味や、飲食品の風味としては強すぎる風味を、飲食品の基本風味バランスを変えることなく、極少量の添加でマスキングすることができる。
また、本発明のマスキング方法によれば、飲食品や医薬品に含まれる雑味や強すぎる風味を、その基本風味を変えることなくマスキングすることができる。
さらに、本発明の風味改善剤は塩味強化剤として、極少量の使用であっても、飲食品の味質を変えることなく、塩味を増強することができる。
また、本発明の食塩組成物は、塩化ナトリウムと同等の味質であり、且つ塩味が強化されている。
また、本発明の上記食塩組成物を含有する飲食品は、塩味や美味しさを兼ね備えた減塩飲食品として好ましく使用できる。
さらに、本発明の塩味強化方法によれば、飲食品の塩味をその味質を変えることなく極少量の添加で強化することができ、よって簡単に塩味や美味しさを兼ね備えた減塩飲食品を得ることができる。
The flavor improving agent of the present invention may mask, as a masking agent, the miscellaneous tastes of food and drink, and the flavor that is too strong as the flavor of food and drink by adding a very small amount without changing the basic flavor balance of food and drink. it can.
Moreover, according to the masking method of the present invention, it is possible to mask miscellaneous tastes and too strong flavors contained in food and drink and medicines without changing the basic flavor.
Furthermore, the flavor improving agent of the present invention can enhance the salty taste without changing the taste quality of the food or drink, even when used in a very small amount as a salty taste enhancer.
In addition, the salt composition of the present invention has a taste similar to sodium chloride and has enhanced salty taste.
Moreover, the food / beverage products containing the said salt composition of this invention can be preferably used as a salt-reduced food / beverage products which had salty taste and deliciousness.
Furthermore, according to the method for enhancing saltiness of the present invention, the saltiness of foods and beverages can be enhanced with a very small amount of addition without changing the taste quality, and thus reduced-salt foods and beverages which combine saltiness and taste easily. You can get it.
以下、本発明について好ましい実施形態に基づき説明する。
まず、本発明の風味改善剤で使用するクレアチニンについて詳述する。
クレアチニンは、生体内では、筋肉中の遊離アミノ酸の１種であるクレアチンがクレアチンリン酸になり、筋収縮のエネルギー源として使用されるときの最終代謝産物として存在する。
本発明では該クレアチニンを抽出・精製して使用することもできるが、市販のクレアチニンを用いてもよい。
なお、市販のクレアチニンには、無水物や、クレアチニン塩酸塩などの塩が存在するが、いずれを用いても良い。特に入手のし易さから、無水物が好ましい。
Hereinafter, the present invention will be described based on preferred embodiments.
First, creatinine used in the flavor improving agent of the present invention will be described in detail.
Creatinine is present in vivo as a final metabolite when creatine, one of the free amino acids in muscle, turns into creatine phosphate and is used as an energy source for muscle contraction.
In the present invention, the creatinine can be extracted and purified for use, but commercially available creatinine may be used.
Although commercially available creatinine includes an anhydride and a salt such as creatinine hydrochloride, any of them may be used. In particular, an anhydride is preferable because it is easily available.
本発明の風味改善剤は、上記クレアチニンを有効成分として含有するものである。
本発明の風味改善剤は、上記クレアチニンをそのまま単独で使用してもよく、また各種の添加剤と混合して、常法により粉体、顆粒状、錠剤、液剤などの形状に製剤化して用いてもよい。
これらの製剤中の上記クレアチニンの含有量は、純分として、好ましくは０．０５〜１００質量％、より好ましくは１〜９０質量％、更に好ましくは３〜７０質量％、最も好ましくは５〜５０質量％である。
The flavor improving agent of this invention contains the said creatinine as an active ingredient.
In the flavor improving agent of the present invention, the above creatinine may be used alone as it is, or it may be mixed with various additives and formulated into a powder, granule, tablet, solution, etc. according to a conventional method. May be
The content of the creatinine in these preparations is preferably 0.05 to 100% by mass, more preferably 1 to 90% by mass, still more preferably 3 to 70% by mass, and most preferably 5 to 50% as a pure component. It is mass%.
クレアチニンを粉体、顆粒状、錠剤などの形状に製剤化するための添加剤としては、アルギン酸類、ペクチン、海藻多糖類、カルボキシメチルセルロース等の増粘多糖類や、乳糖、でんぷん、二酸化ケイ素等の賦形剤、ブドウ糖、果糖、ショ糖、麦芽糖、ソルビトール、ステビア等の甘味料、微粒二酸化ケイ素、炭酸マグネシウム、リン酸二ナトリウム、酸化マグネシウム、炭酸カルシウム等の固結防止剤、ビタミン類、香料、酸化防止剤、光沢剤などが挙げられ、これらの一種または二種以上のものが適宜選択して用いられる。
クレアチニンを液剤の形状に製剤化する場合は、クレアチニンを液体に溶解または分散させればよい。クレアチニンを溶解または分散させる液体としては、水、エタノール、プロピレングリコール等が挙げられる。
Additives for formulating creatinine into powders, granules, tablets, etc. include thickening polysaccharides such as alginic acids, pectin, seaweed polysaccharides, carboxymethylcellulose, lactose, starch, silicon dioxide, etc. Excipients, glucose, fructose, sucrose, maltose, sorbitol, stevia and other sweeteners, fine silicon dioxide, magnesium carbonate, disodium phosphate, magnesium oxide, calcium carbonate and other anti-caking agents, vitamins, flavors, An antioxidant, a brightener, etc. are mentioned, These 1 type (s) or 2 or more types are suitably selected and used.
When creatinine is formulated into a liquid form, creatinine may be dissolved or dispersed in the liquid. Examples of the liquid for dissolving or dispersing creatinine include water, ethanol, propylene glycol and the like.
本発明の風味改善剤は、さまざまな飲食品の風味改善に使用できる。
本発明の風味改善剤は、例えば、飲食品の雑味や、飲食品の風味としては強すぎる風味を、その基本風味バランスを変えることなく、極少量の添加で、マスキングすることのできるマスキング剤として好適に使用できる。
上記雑味や、強すぎる風味としては、例えば苦味、渋味、収れん味、辛味、酸味、また、缶詰臭、レトルト臭、畜肉臭、魚臭、牧草臭、大豆臭、酵母エキス臭などが挙げられる。
The flavor improving agent of this invention can be used for the flavor improvement of various food-drinks.
The flavor improving agent of the present invention is, for example, a masking agent capable of masking the miscellaneous taste of food and drink and the flavor which is too strong as the flavor of food and drink by adding a very small amount without changing the basic flavor balance. It can be suitably used as
Examples of the above-mentioned miscellaneous taste and too strong flavor include bitterness, astringency, astringency, pungent taste, acidity, canned odor, retort odor, livestock odor, fish odor, pasture odor, soybean odor, yeast extract odor, etc. Be
なお、本発明の風味改善剤をマスキング剤として使用する場合の対象となる飲食品としては、例えば味噌、醤油、めんつゆ、たれ、だし、パスタソース、ドレッシング、マヨネーズ、トマトケチャップ、ウスターソース、とんかつソース、ふりかけ等の調味料、お吸い物の素、カレールウ、ホワイトソース、お茶漬けの素、スープの素等の即席調理食品、味噌汁、お吸い物、コンソメスープ、ポタージュスープ等のスープ類、焼肉、ハム、ソーセージ等の畜産加工品、かまぼこ、干物、塩辛、佃煮、珍味等の水産加工品、漬物等の野菜加工品、ポテトチップス、煎餅等のスナック類、食パン、菓子パン、クッキー等のベーカリー食品類、煮物、揚げ物、焼き物、カレー、シチュー、グラタン、ごはん、おかゆ、おにぎり等の調理食品、パスタ、うどん、ラーメン等の麺類食品、マーガリン、ショートニング、ファットスプレッド、風味ファットスプレッド等の油脂加工食品、フラワーペースト、餡等の製菓製パン用素材、パン用ミックス粉、ケーキ用ミックス粉、フライ食品用ミックス粉等のミックス粉、チョコレート、キャンディ、ゼリー、アイスクリーム、ガム等の菓子類、饅頭、カステラ等の和菓子類、コーヒー、コーヒー牛乳、紅茶、ミルクティー、豆乳、栄養ドリンク、野菜飲料、食酢飲料、ジュース、コーラ、ミネラルウォーター、スポーツドリンク等の飲料、ビール、ワイン、カクテル、サワー等のアルコール飲料類、牛乳、ヨーグルト、チーズ等の乳や乳製品等を挙げることができる。 In addition, as food and drink which becomes a target in the case of using the flavor improving agent of the present invention as a masking agent, for example, miso, soy sauce, noodle soup, sauce, soup stock, pasta sauce, dressing, mayonnaise, tomato ketchup, worcester sauce, pork and soy sauce, Seasonings such as sprinkles, soup ingredients, cararel, white sauce, instant ingredients such as soup stock, miso soup, soup ingredients, soups such as consomme soup, potage soup, grilled meat, ham, sausage etc Processed livestock products, processed fish products such as kamaboko, dried fish, salted fish, boiled fish, delicacies and other processed fish products, processed vegetables such as pickles, potato chips, snacks such as rice crackers, bakery foods such as bread, confectionery bread and cookies, boiled foods, fried foods Cooked food such as grilled food, curry, stew, gratin, rice, rice porridge, rice ball etc., pasta Udon noodles, noodles such as ramen, oil-processed foods such as margarine, shortening, fat spread, flavor fat spread, confectionery ingredients such as confectionery such as flower paste and sweet potato, bread powder, cake powder, fry food mix Mixed powder such as powder, confectionery such as chocolate, candy, jelly, ice cream, gum etc., Japanese confectionery such as burdock, castella, coffee, coffee milk, black tea, milk tea, soy milk, soy milk, nutritional drink, vegetable drink, vinegar drink, Examples include beverages such as juice, cola, mineral water, and sports drinks, alcoholic beverages such as beer, wine, cocktail, and sour, and milk and dairy products such as milk, yogurt, and cheese.
本発明の風味改善剤をマスキング剤として使用する場合の飲食品に対する添加量は、特に限定されず、使用する飲食品、求めるマスキング効果の強さに応じて適宜決定される。
飲食品への本発明の風味改善剤の好ましい添加量は、一般的には、飲食品１００質量部に対し、風味改善剤に含まれるクレアチニンの純分として、好ましくは０．０００００１〜０．０５質量部、より好ましくは０．０００００３〜０．０３質量部、さらに好ましくは０．０００００５〜０．０１質量部である。
The addition amount with respect to food / beverage products in the case of using the flavor improving agent of this invention as a masking agent is not specifically limited, It determines suitably according to the food / beverage products to be used and the strength of the masking effect calculated | required.
The preferable addition amount of the flavor improving agent of the present invention to food and drink is generally preferably 0.000001 to 0.05 as a pure content of creatinine contained in the flavor improving agent with respect to 100 parts by mass of the food and drink. Parts by mass, more preferably 0.000003 to 0.03 parts by mass, and still more preferably 0.000005 to 0.01 parts by mass.
また本発明の風味改善剤は、飲食品の味質を変えることなく、極少量の使用であっても十分な効果を得ることのできる塩味強化剤としても好適に使用できる。
なお、対象とする飲食品の種類については塩味を有する飲食品であれば特に制限されず、例えばマスキング剤として使用する場合の飲食品と同様の飲食品に使用することができる。
また、本発明の風味改善剤を塩味強化剤として使用する場合の飲食品に対する添加量は特に限定されず、使用する飲食品の種類、飲食品中の食塩含量、求める塩味強化効果の強さに応じて適宜決定されるが、一般的には、飲食品１００質量部に対し、風味改善剤に含まれるクレアチニンの純分として、好ましくは０．００００００１〜０．０１質量部、より好ましくは０．００００００３〜０．００６質量部、さらに好ましくは０．００００００５〜０．００２質量部である。
The flavor improving agent of the present invention can also be suitably used as a salty taste enhancer capable of obtaining sufficient effects even with a very small amount of use without changing the taste quality of food and drink.
In addition, about the kind of food / beverage products made into object, if it is a food / beverage product which has salty taste, it will not restrict | limit, For example, it can use for the food / beverage products similar to the food / beverage products used as a masking agent.
In addition, the amount added to food and drink when using the flavor improving agent of the present invention as a salty taste enhancer is not particularly limited, depending on the type of food and drink to be used, salt content in food and beverage, strength of salty taste enhancement effect sought. In general, the pure content of creatinine contained in the flavor improving agent is preferably 0.0000001 to 0.01 parts by mass, more preferably 0.000 parts by mass with respect to 100 parts by mass of the food or drink. It is 0000003-0.006 mass part, More preferably, it is 0.0000005-0.002 mass part.
次に、本発明の食塩組成物について述べる。
本発明の食塩組成物は、塩化ナトリウム、及び上記風味改善剤（塩味強化剤）からなるものであり、従来の塩化ナトリウムのみからなる食塩と同等の味質を維持したまま塩味が強化された調味料である。
Next, the salt composition of the present invention will be described.
The salt composition of the present invention comprises sodium chloride and the above-mentioned flavor improving agent (saltiness enhancer), and is a seasoning having enhanced saltiness while maintaining the taste equivalent to that of conventional sodium chloride only. It is a fee.
本発明の食塩組成物における、塩化ナトリウムと風味改善剤（塩味強化剤）との比率は、塩化ナトリウム１００質量部に対し、風味改善剤（塩味強化剤）に含まれるクレアチニンの純分として、好ましくは０．０００００１〜０．５質量部、より好ましくは０．０００１〜０．２質量部、さらに好ましくは０．０００１〜０．０３質量部である。０．０００００１質量部未満では、塩味強化効果が認められ難く、０．５質量部を超えると塩味強化効果も弱まると共に味質に悪影響を及ぼすおそれがある。 In the salt composition of the present invention, the ratio of sodium chloride and flavor improver (salt enhancer) is preferably as a pure content of creatinine contained in the flavor improver (salt enhancer) with respect to 100 parts by mass of sodium chloride. Is 0.000001 to 0.5 parts by mass, more preferably 0.0001 to 0.2 parts by mass, and still more preferably 0.0001 to 0.03 parts by mass. If the amount is less than 0.000001 parts by mass, the salty taste enhancing effect is hardly recognized. If the amount exceeds 0.5 parts by mass, the salty taste enhancing effect is weakened and the taste quality may be adversely affected.
なお、本発明の食塩組成物は、塩化ナトリウム含量を減じる目的で、塩化ナトリウムの一部、好ましくは塩化ナトリウムの８０％以下、より好ましくは６０％以下を公知の塩化ナトリウム代替物に置換することができる。
該塩化ナトリウム代替物としては、塩化カリウム、有機酸のアルカリ金属塩などがあげられ、なかでも本発明の食塩組成物では、同等の味質と塩味を維持したまま、塩化ナトリウムをより多く置換することが可能である点で、塩化カリウムを使用することが好ましい。
In the salt composition of the present invention, for the purpose of reducing the sodium chloride content, a part of sodium chloride, preferably 80% or less, more preferably 60% or less of sodium chloride is replaced with a known sodium chloride substitute. Can do.
As the sodium chloride substitute, potassium chloride, an alkali metal salt of an organic acid and the like can be mentioned, and in particular, in the salt composition of the present invention, sodium chloride is substituted more while maintaining equivalent taste and saltiness. It is preferable to use potassium chloride in that it is possible.
本発明の食塩組成物は、上記塩化ナトリウム及び上記風味改善剤（塩味強化剤）に加えて、抹茶・コーヒー等の風味素材、糖類、固結防止剤、ビタミン類、香料、香辛料、着色料、酸化防止剤、光沢剤などのその他の成分を含んでいてもよい。本発明の食塩組成物中におけるこれらのその他の成分の含有量は、好ましくは７０質量％以下、より好ましくは３０質量％以下、更に好ましくは１０質量％以下である。 The salt composition of the present invention, in addition to the sodium chloride and the flavor improver (salt enhancer), flavor materials such as matcha tea and coffee, sugars, anti-caking agents, vitamins, flavors, spices, colorants, Other components such as antioxidants and brighteners may be included. Content of these other components in the salt composition of this invention becomes like this. Preferably it is 70 mass% or less, More preferably, it is 30 mass% or less, More preferably, it is 10 mass% or less.
次に本発明の飲食品について述べる。
本発明の飲食品は、本発明の風味改善剤を使用した飲食品、もしくは、上記本発明の食塩組成物を含有する飲食品である。
Next, the food / beverage products of this invention are described.
The food and drink of the present invention is a food and drink using the flavor improving agent of the present invention, or a food and drink containing the above-mentioned salt composition of the present invention.
まず本発明の風味改善剤を使用した飲食品について述べる。
なお、飲食品の種類や、飲食品における上記本発明の風味改善剤の添加量は、上述のとおりである。
本発明の飲食品への上記本発明の風味改善剤の添加方法は特に制限されず、飲食品の製造時、加工時、調理時、飲食時等に、飲食品又はその素材に混合、散布、噴霧、溶解等、任意の手段により行なわれる。
First, the food / beverage products using the flavor improving agent of this invention are described.
In addition, the kind of food / beverage products and the addition amount of the said flavor improving agent of this invention in food / beverage products are as above-mentioned.
The method for adding the flavor improving agent of the present invention to the food or drink of the present invention is not particularly limited, and is mixed, spread on the food or drink or its material during the production, processing, cooking, or eating and drinking of the food and drink, It is carried out by any means such as spraying or dissolving.
次に、本発明の食塩組成物を含有する飲食品について述べる。
本発明の飲食品における、本発明の食塩組成物の含有量は、特に限定されず、使用する飲食品や求める塩味の強さに応じて適宜決定される。
なお、本発明でいうところの飲食品としては、特に限定されるものではなく、一般に塩化ナトリウムのみからなる食塩を使用する食品であれば問題なく使用することができ、例えば味噌、醤油、めんつゆ、たれ、だし、パスタソース、ドレッシング、マヨネーズ、トマトケチャツプ、ウスターソース、とんかつソース、ふりかけ、ハーブ塩、調味塩等の調味料、お吸い物の素、カレールウ、ホワイトソース、お茶漬けの素、スープの素等の即席調理食品、味噌汁、お吸い物、コンソメスープ、ポタージュスープ等のスープ類、ハム、ソーセージ、チーズ等の畜産加工品、かまぼこ、干物、塩辛、佃煮、珍味等の水産加工品、漬物等の野菜加工品、ポテトチップス、煎餅等の菓子スナック類、食パン、菓子パン、クッキー等のベーカリー食品類、煮物、揚げ物、焼き物、カレー、シチュー、グラタン、ごはん、おかゆ、おにぎり等の調理食品等があげられる。
なお、食塩を含有しない飲食品であっても、飲食時に食塩が含まれる食品であれば使用することができる。
Next, the food / beverage products containing the salt composition of this invention are described.
The content of the salt composition of the present invention in the food and drink of the present invention is not particularly limited, and is appropriately determined according to the food and drink to be used and the required saltiness.
In addition, as food and drink as referred to in the present invention, it is not particularly limited, and can be used without any problem as long as it is a food that uses salt consisting of only sodium chloride, for example, miso, soy sauce, noodle soup, Sauce, soup, pasta sauce, dressing, mayonnaise, tomato ketchup, worcester sauce, pork cutlet sauce, sprinkle, herb salt, seasoning such as seasoning salt, raw material of soup, calereau, white sauce, raw material for soup, raw material for soup etc Cooked food, soup such as miso soup, soup, consomme soup, potage soup, processed livestock such as ham, sausage, cheese , Potato chips, confectionery snacks such as rice crackers, bakery foods such as bread, confectionery bread, cookies Boiled, fried, grilled, curry, stew, gratin, rice, porridge, cooking food such as rice balls and the like.
In addition, even if it is food / beverage products which do not contain salt, if it is a foodstuff which contains salt at the time of eating and drinking, it can be used.
本発明の食塩組成物を含有する上記飲食品は、飲食品の味質を維持しながら、塩化ナトリウム含量あたりの塩味が強化されているという特徴を有する。さらに、本発明の食塩組成物が、その塩化ナトリウムの一部を塩化カリウムなどの塩化ナトリウム代替物で置換したものである場合は、塩化ナトリウム含量あたりの塩味がさらに強化されたものとすることができる。なお、食塩代替物の種類、置換量は上述のとおりである。
換言すれば、本発明の食塩組成物を、従来の飲食品に含まれる食塩と置換使用する場合、その添加量を減少させたとしても、従来の飲食品と同等の塩味と同等の味質を有する飲食品とすることができ、本発明の食塩組成物を含有する飲食品は、減塩飲食品として極めて好ましく使用することができる。
そのため、本発明の減塩飲食品は、従来の単に塩化ナトリウム含量を減じただけの減塩飲食品や、塩化ナトリウムの一部又は全部を塩化ナトリウム代替品で置換した減塩飲食品に比べ、極めて味質が良好である減塩飲食品であり、また従来の塩味増強物質を使用して塩化ナトリウム含量を減じた減塩飲食品に比べ、塩化ナトリウム含量をさらに少なくすることが可能な減塩飲食品である。
なお、本発明において、減塩飲食品とは、通常の飲食品よりも塩化ナトリウム含量が１０〜９０質量％、好ましくは２０〜８０質量％、さらに好ましくは３０〜７０％質量％減じた食品である。塩化ナトリウム含量を減じた割合が１０％質量未満であると、減塩飲食品といえるほどの意味がなく、９０質量％を超えて減ずると、本発明の食塩組成物によっても、同等の強さの塩味を得難くなってしまう。
本発明の飲食品が減塩飲食品である場合、本発明の飲食品における本発明の食塩組成物の含有量は、上記理由から、塩化ナトリウム含量が通常の飲食品の含量に比べて、１０〜９０質量％、好ましくは２０〜８０質量％減じた量となるような含有量であることが好ましい。
The said food-drinks containing the salt composition of this invention have the characteristics that the saltiness per sodium chloride content is strengthened, maintaining the taste quality of food-drinks. Furthermore, when the salt composition of the present invention is one in which a portion of its sodium chloride is replaced with a sodium chloride substitute such as potassium chloride, the saltiness per sodium chloride content should be further enhanced. it can. In addition, the kind of salt substitute and the amount of substitution are as described above.
In other words, when the salt composition of the present invention is used in place of the salt contained in the conventional food and drink, even if the amount added is reduced, the salty taste equivalent to the conventional food and drink is equivalent to the taste quality. It can be set as the food-drinks which it has, and the food-drinks containing the salt composition of this invention can be very preferably used as a low salt food-drinks.
Therefore, the reduced-salt food or drink of the present invention is simply a reduced-salt food or drink in which the sodium chloride content is simply reduced, or a reduced-salt food or drink in which part or all of sodium chloride is replaced with a sodium chloride substitute, It is a reduced salt food and drink with extremely good taste quality, and reduced sodium chloride content as compared to a reduced salt food and beverage which has a reduced sodium chloride content using a conventional salt taste enhancer It is a food and drink.
In the present invention, the low-salt food or drink is a food in which the sodium chloride content is reduced by 10 to 90% by mass, preferably 20 to 80% by mass, more preferably 30 to 70% by mass, compared to normal food or drink. is there. If the proportion of reduced sodium chloride content is less than 10% by mass, it is meaningless to say that it is a reduced salt food and drink, and if it is reduced by more than 90% by mass, the salt composition of the present invention also has the same strength. It becomes difficult to obtain the salty taste.
When the food or drink of the present invention is a low-salt food or beverage, the content of the salt composition of the present invention in the food or beverage of the present invention is 10 for the above reason compared to the content of food or beverage having a normal sodium chloride content. It is preferable that the content is reduced to ˜90 mass%, preferably 20 to 80 mass%.
なお、飲食品に本発明の食塩組成物を含有させる方法としては、飲食品の製造時又は飲食時に本発明の食塩組成物を添加する方法を主に用いることができる。具体的には、本発明の風味改善剤を塩味強化剤として、塩化ナトリウムと共に又は別に、製造時又は飲食時に添加する方法、本発明の風味改善剤を塩味強化剤として含有する飲食品に、塩化ナトリウムを製造時又は飲食時に添加する方法、塩化ナトリウムを含有する飲食品に、本発明の風味改善剤を塩味強化剤として製造時又は飲食時に添加する方法、などがあげられる。即ち、飲食品を飲食するまでの間に、飲食品中で好ましくは上記好ましい比率と含有量で塩化ナトリウムと本発明の風味改善剤が塩味強化剤として飲食品中に含まれていればよい。 In addition, as a method of making food-drinks contain the salt composition of this invention, the method of adding the salt composition of this invention at the time of manufacture of food-drinks or food-drinks can mainly be used. Specifically, the flavor improving agent of the present invention as a salty taste enhancer, a method of adding together with or separately from sodium chloride at the time of production or eating and drinking, food and drink containing the flavor improving agent of the present invention as a salty taste enhancer, Examples include a method of adding sodium at the time of production or eating and drinking, a method of adding the flavor improving agent of the present invention to a food or beverage containing sodium chloride as a salty taste enhancer at the time of production or eating and drinking. In other words, sodium chloride and the flavor improving agent of the present invention may be contained in the food and drink as salty taste enhancers, preferably in the above-mentioned preferred ratio and content, until the food and drink are consumed.
次に、本発明の飲食品のマスキング方法について述べる。
本発明の飲食品のマスキング方法は、上記本発明の風味改善剤をマスキング剤として、飲食品に添加するものであり、飲食品の基本風味を維持したまま、飲食品の雑味や強すぎる風味をマスキングするものである。
本発明の風味改善剤をマスキング剤として飲食品に添加する方法は、特に限定されず、対象となる飲食品の加工時、調理時、飲食時等に、飲食品またはその素材に混合、散布、噴霧、溶解等任意の手段により行なわれる。
本発明の風味改善剤（マスキング剤）の、飲食品への添加量は、上述のとおりである。
Next, the method for masking food and drink according to the present invention will be described.
The masking method of food and drink according to the present invention is to add the flavor improving agent according to the present invention as a masking agent to food and drink, and while maintaining the basic flavor of food and drink, miscellaneous taste and too strong flavor of food and drink Masking.
The method of adding the flavor improving agent of the present invention to a food or drink as a masking agent is not particularly limited, and it may be mixed or sprayed into the food or drink or its material during processing, cooking, eating or drinking, etc. It is carried out by any means such as spraying or dissolving.
The addition amount to the food / beverage products of the flavor improving agent (masking agent) of this invention is as above-mentioned.
次に、本発明の飲食品の塩味強化方法について述べる。
本発明の飲食品の塩味強化方法は、飲食品に対し、上記本発明の風味改善剤を塩味強化剤として添加するものであり、飲食品の味質を維持したまま塩味を強化するものである。
Next, the salty taste enhancing method for food and drink according to the present invention will be described.
The method for enhancing the salty taste of a food or drink according to the present invention is to add the flavor improver of the present invention as a salty taste enhancer to a food or drink, and enhance the salty taste while maintaining the taste of the food or drink. .
本発明の風味改善剤（塩味強化剤）の飲食品への添加量は、風味改善剤（塩味強化剤）に含まれるクレアチニンの純分として、一般的には、飲食品１００質量部に対して、好ましくは０．００００００１〜０．０１質量部、より好ましくは０．００００００３〜０．００６質量部、さらに好ましくは０．００００００５〜０．００２質量部である。 The amount of the flavor improver (salt taste enhancer) of the present invention added to a food or drink is generally as pure creatinine contained in the flavor improver (salt taste enhancer), and generally 100 parts by mass of the food or drink. The amount is preferably 0.0000001 to 0.01 parts by mass, more preferably 0.0000003 to 0.006 parts by mass, and still more preferably 0.0000005 to 0.002 parts by mass.
本発明の塩味強化方法では、最も良質の塩味が得られることから、添加する基となる飲食品は塩化ナトリウムを含有するものであることが好ましい。
その場合、本発明の風味改善剤（塩味強化剤）の飲食品への添加量は、風味改善剤（塩味強化剤）に含まれるクレアチニンの純分として、一般的には、すなわち下述の飲食品が減塩飲食品である場合を除き、飲食品に含まれる塩化ナトリウム１００質量部に対して、好ましくは０．０００００１〜０．５質量部、より好ましくは０．０００１〜０．２質量部、さらに好ましくは０．０００２〜０．０３質量部である。
風味改善剤（塩味強化剤）の飲食品への添加量が、塩化ナトリウムに対し、クレアチニンの純分として０．０００００１質量部未満、又は、０．５質量部を超えると、塩味強化効果が認められ難く、また０．５質量部を超えると、飲食品の味質に悪影響を与えるおそれがある。
In the method for enhancing saltiness according to the present invention, since the highest quality saltiness can be obtained, it is preferable that the food and drink to be added be sodium chloride.
In that case, the amount of the flavor improving agent (saltiness enhancer) of the present invention to be added to the food or drink generally is, as a pure portion of creatinine contained in the flavor improvement agent (saltiness enhancer), Preferably, 0.000001 to 0.5 parts by mass, more preferably 0.0001 to 0.2 parts by mass with respect to 100 parts by mass of sodium chloride contained in the food and drink except when the product is a reduced salt food and drink More preferably, it is 0.0002 to 0.03 parts by mass.
When the amount of the flavor improver (salt taste enhancer) added to the food or drink is less than 0.000001 parts by mass or more than 0.5 parts by mass with respect to sodium chloride as a pure component of creatinine, a salty taste enhancing effect is recognized. When the amount exceeds 0.5 parts by mass, the taste quality of the food and drink may be adversely affected.
なお、塩化ナトリウムを含有する飲食品に対する風味改善剤（塩味強化剤）の添加方法としては、風味改善剤（塩味強化剤）を、飲食品の製造時に原料として添加する方法であっても、また、塩化ナトリウムを含有する飲食品に添加・混合使用する方法でもどちらでも可能である。 In addition, as a method for adding a flavor improver (salt taste enhancer) to a food or drink containing sodium chloride, a method of adding a flavor improver (salt taste enhancer) as a raw material during the production of food or drink, In addition, it is possible to use either a method of adding or mixing to a food or drink containing sodium chloride.
なお、本発明の飲食品の塩味強化方法においては、本発明の風味改善剤（塩味強化剤）を極少量添加することによって、飲食品の味質を変えることなく塩味を強化することのできることから、従来の飲食品に含まれる塩化ナトリウム含有量を減少させたとしても、従来の飲食品と同等の強さの塩味と、同等の味質を有する飲食品とすることができる。
すなわち、本発明の塩味強化方法においては、本発明の風味改善剤（塩味強化剤）を添加する飲食品は減塩飲食品であることが好ましい。なお、この場合、得られた飲食品もまた減塩飲食品である。
具体的には、本発明の風味改善剤（塩味強化剤）を飲食品の製造時に添加する場合、本発明の風味改善剤（塩味強化剤）を使用することによって塩化ナトリウム含量を減じることで、本来うす味で美味しさに乏しい減塩飲食品を、通常の塩化ナトリウム含量の飲食品と同等の強さの塩味と味質を有する飲食品とすることができる。
また、本発明の風味改善剤（塩味強化剤）を飲食品に添加する場合、塩化ナトリウム含有量が少ないためにうす味で美味しさに乏しい減塩飲食品に対して使用することで、減塩飲食品を、塩化ナトリウム含量が少ないにもかかわらず、通常の塩化ナトリウム含量の飲食品と同等の強さの塩味と味質を有する飲食品とすることができる。
In addition, in the salty taste enhancement method of the food / beverage products of this invention, saltiness can be strengthened, without changing the taste quality of food / beverage products, by adding a very small amount of the flavor improving agent (salt taste enhancer) of this invention. Even if the sodium chloride content contained in the conventional food and drink is reduced, the food and drink having the same salty taste and the same taste as the conventional food and drink can be obtained.
That is, in the method for enhancing salty taste of the present invention, the food and drink to which the flavor improving agent (saltiness enhancer) of the present invention is added is preferably a reduced salt food and drink. In this case, the obtained food or drink is also a reduced salt food or drink.
Specifically, when the flavor improver (salt enhancer) of the present invention is added during the production of food and drink, by reducing the sodium chloride content by using the flavor improver (salt enhancer) of the present invention, A low-salt food or beverage having a low taste and poor taste can be a food or beverage having a salty taste and taste quality equivalent in strength to a food or beverage having a normal sodium chloride content.
In addition, when the flavor improving agent (saltiness enhancer) of the present invention is added to food and drink, it is reduced in salt by using for a low salt food and drink with low taste and poor taste because the content of sodium chloride is small. Although food / beverage products have little sodium chloride content, they can be made into food / beverage products which have the same salty taste and taste quality as food / beverage products having a normal sodium chloride content.
さらに、本発明の飲食品の塩味強化方法においては、本発明の風味改善剤（塩味強化剤）を添加する飲食品に含まれる塩化ナトリウムの一部を、塩化カリウム等の食塩代替物に置換することで、さらに飲食品の塩化ナトリウム含量も減じることも可能である。なお、食塩代替物の種類、置換量は上述のとおりである。 Furthermore, in the salty taste enhancing method for foods and beverages of the present invention, a part of sodium chloride contained in the foods and beverages to which the flavor improving agent (salt flavor enhancing agent) of the present invention is added is replaced with a salt substitute such as potassium chloride. Therefore, it is also possible to reduce the sodium chloride content of food and drink. In addition, the kind of salt substitute and the amount of substitution are as described above.
本発明の飲食品の塩味強化方法において、本発明の風味改善剤（塩味強化剤）を添加する飲食品が減塩飲食品である場合、本発明の風味改善剤（塩味強化剤）の添加量は、減塩飲食品に含まれる塩化ナトリウム１００質量部に対し、風味改善剤（塩味強化剤）に含まれるクレアチニンの純分として、好ましくは０．００００１〜１．２５質量部、より好ましくは０．０００１〜０．５質量部、さらに好ましくは０．０００２〜０．０７５質量部である。
風味改善剤（塩味強化剤）の飲食品への添加量が、塩化ナトリウムに対し、クレアチニンの純分として０．００００１質量部未満、又は、１．２５質量部を超えると、塩味強化効果が認められ難いため、うす味で美味しさに乏しい減塩飲食品となってしまうおそれがあり、また１．２５質量部を超えると、飲食品の味質に悪影響を与えるおそれがある。
In the method for enhancing the salty taste of a food or drink according to the present invention, when the food or drink to which the flavor improving agent (salt flavor enhancing agent) of the present invention is added is a reduced salt food or drink, the amount of the flavor improving agent (salt flavor enhancing agent) of the present invention is added. Is preferably 0.00001 to 1.25 parts by mass, more preferably 0, as a pure content of creatinine contained in the flavor improver (salt taste enhancer) with respect to 100 parts by mass of sodium chloride contained in the reduced-salt food and drink. It is 0.0001-0.5 mass part, More preferably, it is 0.0002-0.075 mass part.
When the amount of the flavor improver (salt taste enhancer) added to the food or drink is less than 0.00001 parts by mass or more than 1.25 parts by mass as a pure creatinine with respect to sodium chloride, a salty taste enhancing effect is observed. Because it is difficult to be eaten, it may become a low-salt food product with low taste and poor taste. If it exceeds 1.25 parts by mass, the taste and quality of the food product may be adversely affected.
なお、本発明の風味改善剤は医薬品のマスキングにも使用可能である。
上記医薬品としては、経口医薬品であれば特に限定されるものではなく、例えば、カゼ薬、胃腸薬、頭痛薬、歯磨き剤等があげられる。
医薬品に対する本発明のマスキング剤の添加量、添加方法は上述の飲食品に対する添加量や添加方法と同様である。
In addition, the flavor improving agent of this invention can be used also for masking of a pharmaceutical.
The above-mentioned medicine is not particularly limited as long as it is an oral medicine, and examples thereof include cold medicine, gastrointestinal medicine, headache medicine, toothpaste and the like.
The addition amount and addition method of the masking agent of the present invention for pharmaceuticals are the same as the addition amount and addition method for the aforementioned food and drink.
〔実験例１〕
クレアチニンを準備し、塩化ナトリウム１００質量部に対し、それぞれ、０．０００００１質量部、０．００００１質量部、０．０００１質量部、０．００１質量部、０．０１質量部、０．１質量部、０．５質量部、１質量部、１０質量部添加、混合して食塩組成物を製造し、下記の塩味強度・味質評価を行なった。
[Experimental Example 1]
Prepare creatinine, and 0.00001 parts by mass, 0.00001 parts by mass, 0.0001 parts by mass, 0.001 parts by mass, 0.01 parts by mass, and 0.1 parts by mass with respect to 100 parts by mass of sodium chloride A salt composition was prepared by adding and mixing 0.5 parts by mass, 1 part by mass, and 10 parts by mass, and the following salty intensity / taste quality evaluation was performed.
＜塩味強度、味質評価方法＞
９人のパネラーに対し、上記実験例１で得られた食塩組成物と、対照として用意した塩化ナトリウム１００％からなる食塩を舐めさせ、その塩味強度、味質について、下記パネラー評価基準により４段階評価させ、その合計点数について下記＜評価基準＞で５段階評価を行ない、その結果をそれぞれ表１、表２に記載した。
<Salt taste strength, taste quality evaluation method>
Nine panelists were allowed to lick the salt composition obtained in Experimental Example 1 above and sodium chloride consisting of 100% sodium chloride prepared as a control, and the saltiness intensity and taste quality were classified into four levels according to the following paneler evaluation criteria. The evaluation was conducted, and the total score was evaluated in five steps in the following <Evaluation criteria>, and the results are shown in Table 1 and Table 2, respectively.
＜パネラーの塩味強度評価基準＞
対照に比べあきらかに強化された塩味を感じる・・ ２点
対照に比べ若干強化された塩味を感じる・・・・・ １点
対照とほぼ同じ程度の塩味を感じる・・・・・・・ ０点
対照より弱い塩味を感じる・・・・・・・・・・ −１点
＜パネラーの味質評価基準＞
塩化ナトリウム以外の風味を全く感じない・・・・・・・・２点
塩化ナトリウム以外の風味を感じるが、塩味として違和感ない・・・・１点
塩化ナトリウム以外の風味を感じ、且つ塩味として違和感がある・・・０点
耐えがたい異味を感じる・・・・・・・・・−１点
<Paneler salty strength evaluation criteria>
I feel a clearly enhanced saltiness compared to the control .... I feel a slightly enhanced saltiness compared to the 2-point control .... I feel almost the same saltiness as the 1-point control .... 0 points. I feel a weaker salty taste than the control ... 1 point
I do not feel the flavor other than sodium chloride at all ... I feel the flavor other than sodium chloride at 2 points, but I do not feel strange as salty ... I feel the flavor other than sodium chloride at one point, I am uncomfortable as salty There is a sense of taste that is unbearable ... 0 points
＜評価基準＞
◎ ：９人のパネラーの合計点が １５〜１８点
○ ：９人のパネラーの合計点が ９〜１４点
△ ：９人のパネラーの合計点が ５〜 ８点
× ：９人のパネラーの合計点が ０〜 ４点
××：９人のパネラーの合計点が ０点未満
<Evaluation criteria>
:: The total score of nine panelists is 15 to 18 points :: The total score of nine panelists is 9 to 14 △: The total score of nine panelists is 5 to 8 points x: total of nine panelists Points 0 to 4 points XX: Total score of 9 panelists is less than 0 points
上記結果より、クレアチニンは、塩化ナトリウム１００質量部あたりの添加量が、０．０００００１〜０．５質量部では塩味の増強効果が見られるが、１質量部以上であると塩味の増強効果はみられず、塩味はほぼ塩化ナトリウムと同レベルとなることがわかる。また、１質量部以上であると、塩味以外の風味（苦味）が感じられる上に、塩味としての違和感が顕れるようになり、異味が感じられることがわかる。
すなわち、クレアチニンは塩味強化剤として極めて好適に使用できることがわかる。
From the above results, creatinine has a salty enhancing effect when the addition amount per 100 parts by mass of sodium chloride is 0.000001 to 0.5 parts by mass. It can be seen that the saltiness is almost the same level as sodium chloride. In addition, when the amount is 1 part by mass or more, a flavor (bitterness) other than salty taste is felt, and a sense of incongruity as a salty taste appears, and it can be seen that a nasty taste is felt.
That is, it turns out that creatinine can be used very suitably as a salty taste enhancer.
＜風味評価試験＞
〔実施例１〕
クレアチニンを準備し、下述の評価試験１（苦味）、評価試験２（渋味）、評価試験３（収斂味）、評価試験４（辛味）、評価試験５（酸味）、評価試験６（塩味）に供した。
<Flavor evaluation test>
Example 1
Prepare creatinine, evaluation test 1 (bitter taste), evaluation test 2 (astringency), evaluation test 3 (astringent taste), evaluation test 4 (spicious taste), evaluation test 5 (sour), evaluation test 6 (saltiness) described below. Served for).
[評価試験１（苦味）]
塩酸キニーネの０．０２質量％水溶液を２カップ用意し、一方に塩酸キニーネ水溶液１００質量部に対しクレアチニン０．００１質量部を添加溶解し、もう一方は無添加とした。ここで両者の苦味の比較をすると、クレアチニンを添加した塩酸キニーネ水溶液は無添加の塩酸キニーネ水溶液に比べ、苦味だけが低減されており、たいへん飲みやすくなっていた。
[Evaluation Test 1 (Bitterness)]
Two cups of a 0.02% by mass aqueous solution of quinine hydrochloride were prepared, and 0.001 part by mass of creatinine was added and dissolved in 100 parts by mass of the quinine hydrochloride aqueous solution, and the other was not added. Here, when comparing the bitterness of both, the quinine hydrochloride aqueous solution to which creatinine was added had only a bitter taste reduced compared to the additive-free quinine hydrochloride aqueous solution, which made it very easy to drink.
[評価試験２（渋味）]
茶ポリフェノールの０．１質量％水溶液を２カップ用意し、一方に茶ポリフェノール水溶液１００質量部に対しクレアチニン０．００１質量部を添加溶解し、もう一方は無添加とした。ここで両者の渋味の比較をすると、クレアチニンを添加した茶ポリフェノール水溶液は無添加の茶ポリフェノール水溶液に比べ、渋味だけが低減されており、たいへん飲みやすくなっていた。
[Evaluation test 2 (astringent)]
Two cups of 0.1% by weight aqueous solution of tea polyphenol were prepared, 0.001 part by mass of creatinine was added and dissolved in 100 parts by mass of the aqueous solution of tea polyphenol, and the other was not added. Here, comparing the astringency of the two, only the astringency of the tea polyphenol aqueous solution to which creatinine was added was reduced as compared to the tea polyphenol aqueous solution to which no creatinine was added, and it was very easy to drink.
[評価試験３（収斂味）]
塩化マグネシウムの０．１質量％水溶液を２カップ用意し、一方に塩化マグネシウム水溶液１００質量部に対しクレアチニン０．００１質量部を添加溶解し、もう一方は無添加とした。ここで両者の収斂味の比較をすると、クレアチニンを添加した塩化マグネシウム水溶液は無添加の塩化マグネシウム水溶液に比べ、収斂味だけが低減されており、たいへん飲みやすくなっていた。
[Evaluation Test 3 (Astringency)]
Two cups of a 0.1% by mass aqueous solution of magnesium chloride were prepared, and 0.001 part by mass of creatinine was added to and dissolved in 100 parts by mass of the magnesium chloride aqueous solution, and the other was not added. Here, when comparing the astringency of both, the magnesium chloride aqueous solution to which creatinine was added had only a reduced astringency compared to the additive-free magnesium chloride aqueous solution, making it very easy to drink.
[評価試験４（辛味）]
「おろし本わさび」（ヱスビー食品製）の２質量％水溶液を２カップ用意し、一方に該わさび水溶液１００質量部に対しクレアチニン０．００１質量部を添加溶解し、もう一方は無添加とした。ここで両者の辛味の比較をすると、クレアチニンを添加したわさび水溶液は無添加のわさび水溶液に比べ、辛味だけが低減されており、たいへん飲みやすくなっていた。
[Evaluation test 4 (spicy)]
Two cups of 2% by weight aqueous solution of “Goshimoto Wasabi” (manufactured by Sasuba Foods) were prepared, 0.001 part by mass of creatinine was added and dissolved in 100 parts by mass of the wasabi aqueous solution, and the other was not added. Here, when comparing the pungent taste of the two, the wasabi aqueous solution to which creatinine was added had a reduced pungent taste compared to the non-added wasabi aqueous solution, making it very easy to drink.
[評価試験５（酸味）]
クエン酸０．７質量％水溶液を２カップ用意し、一方にクエン酸水溶液１００質量部に対しクレアチニン０．００１質量部を添加溶解し、もう一方は無添加とした。ここで両者の酸味の比較をすると、クレアチニンを添加したクエン酸水溶液は無添加のクエン酸水溶液に比べ、酸味だけが低減されており、たいへん飲みやすくなっていた。
[Evaluation test 5 (acidity)]
Two cups of a 0.7% by mass aqueous solution of citric acid were prepared, and 0.001 part by mass of creatinine was added to and dissolved in 100 parts by mass of the aqueous citric acid solution, and the other was not added. Here, when comparing the acidity of the two, the citric acid aqueous solution to which creatinine was added had a reduced acidity as compared with the non-added citric acid aqueous solution, which made it very easy to drink.
[評価試験６（塩味）]
２質量％の食塩水を２カップ用意し、一方に該食塩水１００質量部に対しクレアチニン０．００１質量部を添加溶解し、もう一方は無添加とした。ここで両者の塩味の比較をすると、クレアチニンを添加した食塩水は無添加の食塩水にくらべ塩味が強化されていた。
[Evaluation test 6 (salty)]
Two cups of 2% by weight saline were prepared, and 0.001 part by mass of creatinine was added and dissolved in 100 parts by mass of the saline, and the other was not added. Here, when the saltiness of both was compared, the salty salt to which creatinine was added had a stronger salty taste than the salt solution without addition.
上記評価試験１〜６でわかるように、クレアチニンは塩味のみは強化するものの、その他の風味（苦み、渋み、収斂味、辛味、酸味）をマスキングするという特異的な効果を有することがわかった。 As can be seen from the above evaluation tests 1 to 6, it was found that creatinine has a specific effect of masking other flavors (bitterness, astringency, astringent taste, pungent taste, sour taste), although only salty taste is enhanced.
＜風味改善剤、飲食品の製造・評価＞
〔実施例２〜７〕
クレアチニン及び水を［表３］に記載した配合で溶解・混合し、本発明の風味改善剤Ａ〜Ｃを調製した。（実施例２〜４）
さらに得られた風味改善剤を用いて減塩コンソメオニオンスープ（実施例５）、コラーゲンペプチド（実施例６）、めんつゆ（実施例７）を製造した。
<Manufacturing and evaluation of flavor improvers and foods>
[Examples 2 to 7]
Creatinine and water were dissolved and mixed in the formulation described in [Table 3] to prepare flavor improvers A to C of the present invention. (Examples 2 to 4)
Further, using the obtained flavor improving agent, reduced salt consomyonion soup (Example 5), collagen peptide (Example 6), and noodle soup (Example 7) were produced.
〔実施例５〕
洋風スープの素（味の素ＫＫコンソメ（塩分ひかえめ）：味の素製、塩化ナトリウム含量：２６質量％）１．２５質量部、塩化ナトリウムのみからなる食塩０．２質量部、塩化カリウム０．５５質量部、オニオンパウダー０．３５質量部、上白糖０．２質量部、ガーリックパウダー０．１質量部、酵母エキス（ウェルネックスＹＮ−１：富士食品工業製、塩化ナトリウム含量：８．０質量％）０．１質量部、グルタミン酸ナトリウム０．０４質量部、ホワイトペッパー０．０１質量部、及び風味改善剤Ａ０．０１質量部を水９７．１９質量部に溶解した。これを鍋に入れ沸騰させた後、蒸発分の水を足して１００質量部とし、塩化ナトリウム含量が０．５４質量％であり、クレアチニンを、飲食品１００質量部に対し純分として０．０００３質量部含有し、飲食品に含まれる塩化ナトリウム１００質量部に対し、純分として０．０５６質量部含有する、本発明の飲食品である減塩コンソメオニオンスープを得た。得られた減塩コンソメオニオンスープは、塩化ナトリウムの５０質量％が、塩化ナトリウム代替物である塩化カリウムで置換されていた。
一方、風味改善剤Ａを無添加とした以外は同様の配合・製法で比較用のコンソメオニオンスープを得た。
両コンソメオニオンスープを比較試食したところ、本発明の減塩コンソメオニオンスープは、比較用の減塩コンソメオニオンスープと比べ、基本風味バランスを変えることなく塩味が強化され、且つ、雑味が低減されており、極めて食べやすいものであった。
また、塩化ナトリウムのみからなる食塩の添加量を０．２質量部から０．７５質量部とし、塩化カリウム及び風味改善剤Ａを無添加とした以外は同様の配合・製法で、通常の塩化ナトリウム含量のコンソメオニオンスープ（塩化ナトリウム含量、１．０８質量％）を得た。
上記本発明の減塩コンソメオニオンスープと上記通常の塩化ナトリウム含量のコンソメオニオンスープを比較試食したところ、本発明の減塩コンソメオニオンスープは、通常の塩化ナトリウム含量のコンソメオニオンスープと比べ、塩化ナトリウム含量がほぼ半分であるにもかかわらず、基本風味バランスを変えることなく塩味が強化され、且つ、雑味が低減されており、極めて食べやすいものであった。
[Example 5]
Western-style soup (Ajinomoto KK Consomme (made by Ajinomoto Co., Inc., sodium chloride content: 26% by mass)) 1.25 parts by mass, sodium chloride only 0.2 parts by mass, potassium chloride 0.55 parts by mass , 0.35 parts by weight of onion powder, 0.2 parts by weight of sucrose, 0.1 parts by weight of garlic powder, yeast extract (Wellnex YN-1: manufactured by Fuji Food Industry, sodium chloride content: 8.0% by weight) 0 1 part by mass, 0.04 parts by mass of sodium glutamate, 0.01 parts by mass of white pepper, and 0.01 parts by mass of flavor improving agent A were dissolved in 97.19 parts by mass of water. After boiling this in a pan, the water of evaporation is added to 100 parts by mass, the sodium chloride content is 0.54% by mass, and creatinine is 0.0003 as a pure part for 100 parts by mass of food and drink. A reduced-salt consommeonion soup which is a food and drink of the present invention is obtained, which is contained by mass and is 0.056 parts by mass as a pure portion with respect to 100 parts by mass of sodium chloride contained in the food and drink. In the obtained low-salt consommion soup, 50% by mass of sodium chloride was replaced with potassium chloride which is a sodium chloride substitute.
On the other hand, a consommion soup for comparison was obtained by the same formulation and manufacturing method except that no flavor improving agent A was added.
As a result of comparative tasting of both consomeonion soups, the reduced-salt consomionion soup of the present invention has enhanced saltiness and reduced miscellaneous taste without changing the basic flavor balance compared to the reduced-salt consomionion soup for comparison. It was very easy to eat.
In addition, sodium chloride is added in an amount of 0.2 to 0.75 parts by mass, and potassium chloride and flavor improving agent A are not added. A consomonion soup (sodium chloride content, 1.08% by mass) of a content was obtained.
When the above-described reduced-salt consommion soup of the present invention was compared with the above-described normal sodium-sodium consommeon soup, the reduced-salt conso-meonion soup of the present invention was compared with the normal sodium chloride content of the consomeonion soup. Although the content was almost half, the salty taste was enhanced without changing the basic flavor balance, and the miscellaneous taste was reduced and it was extremely easy to eat.
〔実施例６〕
コラーゲンペプチドの５質量％水溶液を用意し、この水溶液１００質量部に対し、風味改善剤Ｂ０．００１質量部を添加・溶解し、クレアチニンを、飲食品１００質量部に対し純分として０．００００１質量部含有する、本発明のコラーゲンペプチド水溶液を得た。
ここで、本発明のコラーゲンペプチド水溶液を、風味改善剤無添加のコラーゲンペプチド水溶液と比較試食したところ、本発明のコラーゲンペプチド水溶液は、比較用のコラーゲンペプチド水溶液と比べ、基本風味バランスを変えることなくコラーゲン臭さが低減されており、極めて飲みやすいものであった。
[Example 6]
A 5% by mass aqueous solution of collagen peptide is prepared, 0.001 part by mass of flavor improving agent B is added to and dissolved in 100 parts by mass of this aqueous solution, and creatinine as a pure portion relative to 100 parts by mass of food is 0.00001 mass. An aqueous collagen peptide solution of the present invention was obtained.
Here, when the collagen peptide aqueous solution of the present invention was compared with a collagen peptide aqueous solution to which no flavor improving agent was added, the collagen peptide aqueous solution of the present invention was compared with the collagen peptide aqueous solution for comparison without changing the basic flavor balance. The collagen odor was reduced and it was extremely easy to drink.
〔実施例７〕
鍋にみりん２８．８質量部をいれ、火にかけて軽く沸騰させ、続いて水１００質量部、醤油２８．８質量部を加え、よく混ぜ合わせ沸騰させた。ここへかつお削り節５質量部を加え再び沸騰したら火を止め、濾し器で濾し、通常めんつゆを得た。（塩化ナトリウム含量＝２．６質量％）
一方上記醤油を減塩醤油に変更した以外は同様の製法で減塩めんつゆＡを得た。（塩化ナトリウム含量＝１．３質量％）
ここで、上記減塩めんつゆ１００質量部に対し、風味改善剤Ｃを０．００１質量部添加し、十分溶解・混合し、クレアチニンを、飲食品１００質量部に対し純分として０．０００４質量部含有し、飲食品に含まれる塩化ナトリウム１００質量部に対し、純分として０．０３質量部含有する、本発明の減塩飲食品である減塩めんつゆＢを得た。
ここで、上記本発明の減塩めんつゆＢと、上記通常めんつゆを比較試食したところ、本発明の減塩めんつゆＢは、比較用の通常めんつゆと、塩味強度も含め風味バランスは全く変わりがなかった。
[Example 7]
28.8 parts by mass of mirin was put in a pan and lightly boiled under heat, then 100 parts by mass of water and 28.8 parts by mass of soy sauce were added, mixed well and boiled. 5 parts by mass of bonito cuttings were added and the mixture was boiled again to stop the heat, and filtered with a strainer to obtain usually noodle soup. (Sodium chloride content = 2.6% by mass)
On the other hand, low-salt noodle soup A was obtained by the same production method except that the soy sauce was changed to low-salt soy sauce. (Sodium chloride content = 1.3% by mass)
Here, with respect to 100 parts by mass of the reduced salt noodle soup, 0.001 part by mass of the flavor improving agent C is added and sufficiently dissolved and mixed, and creatinine is 0.0004 parts by mass as a pure component with respect to 100 parts by mass of the food and drink. Reduced salt noodle soup B, which is a reduced-salt food or beverage of the present invention, is obtained, which contains 0.03 parts by mass as a pure part, based on 100 parts by mass of sodium chloride contained and contained in the food or beverage.
Here, when the reduced salted noodle soup B of the present invention was compared with the above-described normal noodle soup, the reduced salted noodle soup B of the present invention had no change in the flavor balance including the normal normal soup and the salty strength. .
＜食塩組成物、飲食品の製造・評価＞
さらに得られた風味改善剤を用いて下記の配合・製法にしたがい、食塩組成物及びポタージュスープを製造した。（実施例８、９）
<Manufacture and evaluation of salt composition and food and drink>
Furthermore, according to the following mixing | blending and manufacturing method using the obtained flavor improving agent, the salt composition and the potage soup were manufactured. (Examples 8 and 9)
〔実施例８〕
塩化ナトリウム１００質量部に対し風味改善剤Ａ０．１質量部を添加して十分混合し、塩化ナトリウム１００質量部に対しクレアチニンを純分として０．００３質量部含有する、発明の食塩組成物Ａとした。
さらに、該本発明の食塩組成物Ａを使用して、下記の配合で定法により、塩化ナトリウム含量が０．９質量％であり、クレアチニンを、飲食品１００質量部に対し純分として０．００００２１質量部含有し、飲食品に含まれる塩化ナトリウム１００質量部に対し、純分として０．００２３質量部含有する、本発明の減塩飲食品であるポタージュスープ１を製造した。一方、上記クレアチニンを全く使用しない、塩化ナトリウム１００％からなる食塩を使用した以外は、実施例１と同様の配合・製法で製造された塩化ナトリウム含量が０．９３質量％のポタージュスープ２を対照として用意した。ここで、この２種のポタージュスープを比較試食したところ、本発明の飲食品であるポタージュスープ１は、塩味強化剤を使用しないポタージュスープ２より明らかに塩味が強いが、異味は全く感じられず、味質を変えないまま、塩味を強化されたものであった。
Example 8
The salt composition A of the invention containing 0.13 parts by weight of flavor improver A with respect to 100 parts by weight of sodium chloride and thoroughly mixing, and containing 0.003 parts by weight of creatinine as a pure component with respect to 100 parts by weight of sodium chloride did.
Furthermore, using the salt composition A of the present invention, the sodium chloride content is 0.9% by mass and the creatinine is 0.000021 as a pure component with respect to 100 parts by mass of the food and drink according to the following formulation and the usual method. The potage soup 1 which is a reduced-salt food or drink of the present invention is produced, which is contained in an amount of 0.0023 parts by mass as a pure component with respect to 100 parts by mass of sodium chloride contained in the food. On the other hand, a potato soup 2 having a sodium chloride content of 0.93% by mass produced by the same composition and production method as in Example 1 was used except that the creatinine was not used and sodium chloride consisting of 100% sodium chloride was used. Prepared as. Here, when these two types of potage soup were comparatively tasted, the potage soup 1 which is the food and drink of the present invention was clearly saltier than the potage soup 2 which does not use a salty taste enhancer, but no off-taste was felt. The salty taste was enhanced without changing the taste quality.
＜ポタージュスープ配合＞
スイートコーン（塩化ナトリウム含量０．５％）３０質量部、牛乳５質量部、脱脂粉乳５質量部、無塩バター１質量部、食塩組成物Ａ０．７質量部、薄力粉１質量部、糊化澱粉１質量部、ホワイトペッパー０．１質量部、水５６．２質量部
<Potage soup mix>
30 parts by weight of sweet corn (sodium chloride content 0.5%), 5 parts by weight of milk, 5 parts by weight of skim milk powder, 1 part by weight of salt-free butter, 0.7 parts by weight of salt composition A, 1 part by weight of flour, gelatinized starch 1 part by weight, 0.1 part by weight of white pepper, 56.2 parts by weight of water
〔実施例９〕
上記実施例８のポタージュスープの配合で、食塩組成物Ａの添加量を０．７質量部から０．３７質量部とし、水５６．２質量部を５６．５３質量部とした以外は実施例８と同様の配合・製法で、塩化ナトリウム含量が０．５９質量％であり、クレアチニンを、飲食品１００質量部に対し純分として０．００００１１質量部含有し、飲食品に含まれる塩化ナトリウム１００質量部に対し、純分として０．００１９質量部含有する、塩化ナトリウム含量を通常の３５％カットした減塩飲食品である本発明のポタージュスープ３を製造した。
そして実施例８と同様、ポタージュスープ２と比較試食したところ、本発明の減塩飲食品であるポタージュスープ３は、通常の塩化ナトリウム含量であるポタージュスープ２とほぼ同等の強さの塩味であり、且つ、同等の味質であった。
[Example 9]
Example except that the amount of the salt composition A was changed from 0.7 parts by mass to 0.37 parts by mass, and 56.2 parts by mass of water was changed to 56.53 parts by mass in the formulation of the potage soup of Example 8 above. Sodium chloride content is 0.59 mass%, and 0.00001 parts by mass of creatinine is contained as a pure part with respect to 100 parts by mass of the food and beverage according to the same composition and manufacturing method as 8 and the sodium chloride 100 contained in the food and beverage The potage soup 3 of the present invention, which is a normal low-salt food product containing 35% cut sodium chloride content, was produced, which contained 0.0019 parts by mass as a pure part based on the mass part.
And like Example 8, when compared with potage soup 2, the potage soup 3, which is a reduced salt food and drink of the present invention, has a salty taste with almost the same strength as potage soup 2 with a normal sodium chloride content. And the taste quality was equivalent.
Claims (7)
塩化ナトリウム１００質量部に対し、クレアチニンが０．０００００１〜０．５質量部であり、その他の成分の含有量が３０質量％以下である、食塩組成物。 A salt composition comprising sodium chloride and creatinine ,
A salt composition in which creatinine is 0.000001 to 0.5 parts by mass and the content of other components is 30% by mass or less with respect to 100 parts by mass of sodium chloride .
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