Method for improving salty taste of food, food and drink and agent for improving salty taste

A technology of diet and salt taste, which is applied in the field of salt taste improver and potassium salt to food and drink. It can solve the problems that food manufacturers and consumers are unacceptable, poor versatility, etc., and achieve good taste balance, Reduce the risk of onset and deterioration, and improve the effect of bitterness and astringency

Active Publication Date: 2016-02-10
MATSUTANI CHEM INDS CO LTD
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  • 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

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  • Method for improving salty taste of food, food and drink and agent for improving salty taste
  • Method for improving salty taste of food, food and drink and agent for improving salty taste
  • Method for improving salty taste of food, food and drink and agent for improving salty taste

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 fibers, indigestible dextrin (marketed by Matsutani Chemical Industry Co., Ltd., trade name "Fibersol 2", molecular weight about 1600), branched maltodextrin ( Roquette, trade name "NutrioseFB", molecular weight about 1600), polydextrose (Danisco Cultor company, trade name "Litesse II", molecular weight about 2000), inulin (Dai Nippon Meiji Sugar Co., Ltd., trade name RaftilineHP, 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 (Trehalose)").

[0077]

[0078] So that sodium chloride is calculated as 1.5% in dry weight conversion, and any one of ...

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 in which 0.75% of sodium chloride and 0.75% of potassium chloride (reagent) were coexisted in dry weight conversion 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. Tab...

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Abstract

The present invention provides a method for improving salty taste of food and drink, food and drink and an agent for improving salty taste. The present invention adds water-soluble dietary fibers such as indigestible dextrin, branched maltodextrin, inulin, and polydextrose to food, thereby enhancing the salty taste of food containing sodium salt and / or potassium salt. In addition, the present invention can improve (masking) the bitter taste of potassium salt.

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

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/14A23L27/40A23L11/00A23L23/00A23L27/20A23L27/50A23L27/60
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
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