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Salty taste enhancer and kelp extract comprising the same

A technology of kelp extract and enhancer, applied in the field of food or beverage, can solve the problems of unsuitability and no disclosure of the salty taste enhancement effect or flavor enhancement effect of flavor components, and achieve the effect of enhancing the salty taste

Active Publication Date: 2012-12-12
TAKASAGO INTERNATIONAL CORPORATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the purpose of these methods is to enhance the inherent flavor of kelp (e.g., the smell of the sea), and thus, the resulting product is not suitable for widespread use as a salty taste enhancer that does not require a kelp flavor
In addition, there is no disclosure therein that the resulting flavor ingredient has the salty enhancing effect or the flavor enhancing effect exhibited by sodium chloride

Method used

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  • Salty taste enhancer and kelp extract comprising the same
  • Salty taste enhancer and kelp extract comprising the same
  • Salty taste enhancer and kelp extract comprising the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] 500 g of water and 50 g of dried kelp (Laminaria angustatata, produced by Maruhachi Muramatsu Co., Ltd.) were charged in a sealed heating pot equipped with a condenser tube, and heated. After the temperature reached 100° C., heating was continued for 120 minutes with stirring. The vapors thus produced are captured by condenser tubes. Thus, 150 g of the liquid distillate was caught, and this liquid distillate was called kelp spice P. The content of the volatile components derived from the kelp in the liquid distillate was 30.0 ppm relative to the kelp as the raw material.

[0083] After cooling the extract portion in the pot to room temperature, the captured kelp spice P was returned to the pot, and the mixture was stirred for 10 minutes. After removing the extraction residue, 350 g of Laminaria extract A was obtained.

Embodiment 2

[0087] 500 g of water, 50 g of dried kelp (Laminaria angustatata, produced by Maruhachi Muramatsu Co., Ltd.), 0.5 g of protease (Protease A "Amano" G, produced by Amano Enzyme Co., Ltd. Co., Ltd.), 0.3 g of cellulase (Cellulosin AC40, produced by HBI Enzymes Co., Ltd.), and 0.2 g of glutaminase (Glutaminase Daiwa SD-C100S, produced by Amano Enzyme Co., Ltd.), and heated with stirring. Laminaria was subjected to enzyme treatment for 16 hours while maintaining at 40°C. Next, the temperature was raised to 100° C., and heating was continued for 120 minutes. The vapors thus produced are captured by condenser tubes. Let the first part with a weight of 25 g be called liquid distillate L, the second part with a weight of 25 g be called liquid distillate M, the third part with a weight of 50 g be called liquid distillate N, and the final weight be The 50 g portion is called liquid distillate O. The mixture of liquid distillates L and O is called Kelp Spice Q. After cooling the extr...

Embodiment 3

[0109] Using the same method as in Example 2, 25 g of liquid distillate L, 25 g of liquid distillate M, 50 g of liquid distillate N, and 50 g of liquid distillate O were obtained. The mixture of liquid distillates L, M and N with 50 g of water is called Kelp Spice R.

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PUM

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Abstract

To provide a salty taste enhancer which exerts a flavor enhancing effect comparable to sodium chloride without imparting any undesirable flavor such as harsh taste or odd smell, a method for producing the same, a kelp extract comprising the salty taste enhancer, and a food or drink having enhanced salty taste and flavor which comprises the salty taste enhancer or the kelp extract. A salty taste enhancer which comprises a volatile component with a molecular weight of less than 200 derived from a kelp. The volatile component derived from the kelp can be obtained by subjecting a starting kelp to distillation in the presence of a solvent, extraction with a solvent, supercritical extraction or the like. In the volatile components of the kelp thus obtained, those in which the amount of a component with a molecular weight of 200 or more is reduced preferably to less than 60% by weight are used as the salty taste enhancer. In the case of employing the distillation procedure, for example, a liquid distillate obtained by distilling the kelp is collected in fractions. Then, the first half of the fraction containing the volatile component with a molecular weight of less than 200 may be used as the salty taste enhancer.

Description

technical field [0001] The invention relates to a salty taste enhancer capable of enhancing the salty taste of food and a method for preparing the salty taste enhancer. More specifically, the present invention relates to a salty taste enhancer capable of enhancing the salty taste of a wide range of foods or drinks by utilizing volatile components derived from kelp, a method for preparing the salty taste enhancer, a salty taste enhancer comprising the same The kelp extract and the food or drink containing the salty taste enhancer or the kelp extract. Background technique [0002] Although sodium chloride is an essential mineral for human life, it has recently been reported that excessive intake of sodium chloride will lead to various lifestyle-related diseases, such as high blood pressure, arteriosclerosis and various lifestyle-related diseases caused by it. Related diseases, gastric cancer, etc. In addition to being used as an essential nutrient, sodium chloride has long b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L27/00A23L27/10
CPCA23L2/56A23L1/221A23L1/22091A23L1/2217A23L27/88A23L27/10A23L27/115
Inventor 渡边晓彦中藤梓追川岳
Owner TAKASAGO INTERNATIONAL CORPORATION
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