Method for improving salty taste of food and beverage and agent for improving salty taste of food and beverage

A technology of improving agent and salt taste, which is applied in the field of odor and salt taste improving agent given by potassium salt to food. It can solve the problems of unacceptable and poor versatility for food manufacturers and consumers, and achieve a good taste balance. , Reduce the risk of disease and deterioration, and improve the effect of bitter taste

Active Publication Date: 2013-06-12
MATSUTANI CHEM INDS CO LTD
View PDF28 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, in the method using phosphate (Patent Document 10), it also has a unique odor and needs to be indicated as a food additive, so it is difficult for food manufacturers and consumers to accept
In addition, the methods using protein hydrolyzates or plant extracts are limited in the types of food and beverages that can be used due to the unique flavors of each substance, making it a poorly versatile method.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for improving salty taste of food and beverage and agent for improving salty taste of food and beverage
  • Method for improving salty taste of food and beverage and agent for improving salty taste of food and beverage
  • Method for improving salty taste of food and beverage and agent for improving salty taste of food and beverage

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0075]

[0076] The salty taste of sodium chloride is investigated how it is affected by the difference of coexisting water-soluble dietary fibers. As sodium chloride, reagent grade sodium chloride was used, and as water-soluble dietary fiber, indigestible dextrin (sold by Matsutani Chemical Industry Co., Ltd., trade name "Fibersol 2", molecular weight about 1600) and branched maltodextrin were used. (manufactured by Roquette, trade name "Nutriose FB", molecular weight about 1600), polydextrose (manufactured by Danisco Cultor, trade name "Litesse II", molecular weight about 2000), inulin (manufactured by Dainippon Meiji Sugar Co., Ltd., The trade name is Raftiline HP, the molecular weight is about 1500). As a comparison, general dextrin (sold by Matsutani Chemical Industry Co., Ltd., trade name "Pinedex#2", DE10, molecular weight about 1700) was used, and trehalose (Hayashibara Co., Ltd. Ltd., trade name "Treha").

[0077]

[0078] In such a way that sodium chloride was ...

experiment example 2

[0084]

[0085] Since it was found that indigestible dextrin has the most salty taste enhancement effect among the dietary fibers used in Experimental Example 1, the relationship between the concentration of sodium chloride administered and the concentration of indigestible dextrin for the enhancement of salty taste was investigated. relation. According to the method of Experimental Example 1, sodium chloride and indigestible dextrin were dissolved and coexisted so as to be 0.5% to 10%, respectively, as shown in Table 2, to prepare a test aqueous solution. As a control, an aqueous solution containing 0.5% to 10% of sodium chloride without adding indigestible dextrin was prepared, and the salty taste of each test aqueous solution was compared by a tasting test. There were 11 sensory inspectors, including 6 males and 5 females, and judged at a room temperature of 26°C. Judgment is based on 4 stages of decrease (-1), no change (0), slight enhancement (1), and significant enhan...

experiment example 3

[0090]

[0091] Next, the effect of enhancing salty taste and the effect of improving (masking) off-flavor (bitterness) of water-soluble dietary fiber in the presence of sodium chloride and potassium chloride, which can also be called a representative salt substitute, were investigated. An aqueous solution obtained by coexisting 0.75% of sodium chloride and 0.75% of potassium chloride (reagent) in terms of anhydride was prepared. Following Experimental Example 1, the salty taste and bitter taste and contrast (0.75% sodium chloride+0.75% potassium chloride without adding water-soluble dietary fiber) aqueous solution) compared to how it changes. There were 11 sensory inspectors, including 6 males and 5 females, and judged at a room temperature of 26°C.

[0092] The effects on salty taste and bitterness and astringency were judged in 5 stages of significantly lowered, slightly lowered, unchanged, slightly enhanced, and significantly enhanced compared with the control. Table 3...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

By adding a water-soluble dietary fiber such as indigestible dextrins, branched maltodextrins, inulins, and polydextroses, into food or beverage, a salty taste of the food or beverage comprising a sodium salt and/or potassium salt can be enhanced and a harsh taste of potassium salt can be masked or improved.

Description

technical field [0001] The present invention relates to a method for enhancing the salty taste that is reduced when reducing sodium salts such as sodium chloride used in diets from the viewpoint of health, etc., and / or improving (masking) Substitute salts added to reduce the taste of salt by reducing the amount of sodium salt, for example, a method for off-taste (bitterness) caused by potassium salts such as potassium chloride, food and drink with improved salt taste, and a salt taste improving agent. [0002] Specifically, the present invention relates to a method for enhancing the salty taste of foodstuffs containing sodium salts such as sodium chloride, and / or improving (masking) A method and a salt-taste-improving agent of potassium salts (salt substitutes) such as potassium chloride used for reducing salt to food and drink (bitterness and astringency). Background technique [0003] Sodium chloride is a basic seasoning that gives food and drink a particularly delicious ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/226A23L1/237A23L11/00A23L23/00A23L27/00A23L27/20A23L27/40A23L27/50A23L27/60
CPCA23V2002/00A23L2/56A23C19/082A21D2/02A21D2/186A23L11/07A23L27/84A23L27/88A23L27/40A23L27/45A23L27/50A23L27/60A23L33/21A23L23/00A23V2200/326
Inventor 冈崎智一郷路昌树广泽秀二郎
Owner MATSUTANI CHEM INDS CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap