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Seasoning composition, salty taste-like taste enhancer and method for enhancing salty taste-like taste of food and drink

A technology for food and beverages and compositions, applied in the directions of food preparation, food science, application, etc., can solve the problems of detrimental taste or flavor of food and beverages, lack of deliciousness of low-salt food and beverages, etc., and achieve the effect of enhancing salty taste and taste

Active Publication Date: 2010-02-17
JAPAN TOBACCO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in general, low-salt diets are significantly less palatable
There is also a method of enhancing other flavors such as sourness, spicy taste, and citrus flavor, odor, etc. to food and beverages with little salt, but this is not preferable because it will impair the original taste or flavor of food and beverages.

Method used

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  • Seasoning composition, salty taste-like taste enhancer and method for enhancing salty taste-like taste of food and drink
  • Seasoning composition, salty taste-like taste enhancer and method for enhancing salty taste-like taste of food and drink
  • Seasoning composition, salty taste-like taste enhancer and method for enhancing salty taste-like taste of food and drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 5'-nucleotides and branched-chain amino acids were mixed in 0.9% by weight (hereinafter, abbreviated as %) saline, and three professional reviewers conducted a comparative study on the salty-like taste. As 5'-nucleotides, use a 5'-nucleotide solution in which disodium 5'-inosinate (Wako reagent special grade) and 5'-guanylate disodium (Wako reagent special grade) are mixed in equal weight . In addition, as the branched-chain amino acid, a branched-chain amino acid solution in which valine (Wako reagent special grade), leucine (Wako reagent special grade), and isoleucine (Wako reagent special grade) was mixed by equal weight was used.

[0047] Specifically, they were mixed at the compounding ratios described in Table 1 and Table 2 to prepare a solution containing 0.9% of common salt. It should be noted that in the table, the so-called "ratio relative to common salt" means the weight part of 5'-nucleotides or branched-chain amino acids relative to 100 parts by weight of ...

Embodiment 2

[0057] Using the nucleic acid-based seasoning GImp (manufactured by Japan Tobacco Industry Co., Ltd.) as the 5'-nucleotide solution and the leucine solution as the branched-chain amino acid solution, everything was carried out in the same manner as in Example 1, and the results listed in Table 3 were obtained. A solution containing 0.9% table salt. 3 professional reviewers sorted the obtained 3 solutions containing 0.9% salt according to the order of strength of salty taste. It can be seen that the salty taste of Sample 3 is much stronger than that of Samples 1 and 2, and the salty taste remains in the aftertaste, which is a strong salty taste. On the other hand, almost no difference was felt between Samples 1 and 2.

[0058] This result shows that even if the branched-chain amino acid is only leucine, by making it 1.11 parts by weight with respect to 100 parts by weight of common salt, and 10 parts by weight with respect to 100 parts by weight of 5'-nucleotides, it is possib...

Embodiment 3

[0062] In the same manner as in Example 1, mixing was carried out in the formulation described in Table 4, and a solution containing 0.9% of common salt was prepared. In addition, for comparison purposes, a concentration gradient solution of 0.5 to 1.5% saline was prepared at a gradient of 0.1%. Sensory evaluation was conducted by 3 professional panelists to determine which concentration of the salty taste of the prepared solution containing 0.9% common salt and the concentration gradient solution of common salt was equivalent. Table 4 shows the results of the sensory evaluation. In the table, the "reinforcing effect" indicates the ratio of the salt concentration corresponding to the sensory salty taste to the actual salt concentration. This result shows that, for a salt concentration of 0.5-1.1%, by adding an appropriate amount of 5'-nucleotides and branched-chain amino acids, about 20% of a salty-like taste enhancement effect can be obtained.

[0063] Table 4

[0064] ...

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Abstract

It is intended to provide a method for enhancing the salty taste-like taste of food and drink, and a seasoning composition and a salty taste-like taste enhancer, which can be used in the method. The invention is directed to the seasoning composition having a 5'-ribonucleotide and a branched-chain amino acid, characterized in that 0.45 to 81 parts by weight of the branched-chain amino acid is incorporated based on 100 parts by weight of the 5'-ribonucleotide; and the salty taste-like taste enhancer; and the method for enhancing the salty taste-like taste of food and drink, characterized by incorporating 2 to 90 parts by weight of a 5'-ribonucleotide and 0.05 to 9 parts by weight of a branched-chain amino acid based on 100 parts by weight of salt contained in the food and drink.

Description

technical field [0001] The present invention relates to a method for enhancing salty-like taste of food and beverages containing salt, a seasoning composition and a salt-like taste enhancer that can be used in the method, food and beverages manufactured using the method, and using the seasoning composition or The food and drink produced by this kind of salty taste enhancer. [0002] this application claims priority based on Japanese Patent Application No. 2007-101965 for which it applied in Japan on April 9, 2007, and uses the content here. Background technique [0003] Taste can be said to have five kinds of sweetness, saltiness, sourness, bitterness, and umami, and these are called the basic five original tastes of taste. The taste of each food and drink is determined by the complex combination of the five original flavors. Salt (sodium chloride) is not only an essential component for life activities, but also the main component that presents a salty taste. Therefore, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/229A23L1/22A23L27/23A23L23/00A23L27/00A23L27/21A23L27/40
CPCA23L1/2295A23L1/22091A23L27/88A23L27/235A23L27/00A23L27/23
Inventor 谷泽顺子伏见善也
Owner JAPAN TOBACCO INC
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