Salty taste enhancer

A technology of enhancer and salty taste, applied in food ingredients as taste improver, food science, protein-containing food ingredients, etc., can solve the problem of less application of technology, and achieve the effect of enhancing salty taste and good flavor

Active Publication Date: 2017-01-04
T HASEGAWA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the status quo is that this technology is rarely applied to actual products

Method used

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  • Salty taste enhancer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Example 1 (Saline Taste Enhancement Effect of Dipeptide in Salt Water)

[0063] As a model low-salt beverage, 0.60% by mass of salt water was prepared (comparative product 1). A saline solution obtained by adding 0.10 mass % of commercially available prolylglycine (manufactured by Funakoshi Co., Ltd.) to this 0.60 mass % salt solution (this invention product 1) was prepared. Similarly, 0.10% by mass of commercially available glycylproline (manufactured by Peptide Research Institute) and 0.10% by mass of commercially available glycylglycine (manufactured by Tokyo Chemical Industry Co., Ltd.) were added to 0.60% by mass of saline solution. 0.05% by mass, a saline solution having 0.05% by mass of commercially available hydroxyprolylglycine (manufactured by Funakoshi Co., Ltd.). The product added with glycylproline to saline is referred to as Invention 2, the product added with Glycylglycine is referred to as Invention 3, and the product added with Hydroxyprolylglycine is ...

Embodiment 2

[0069] Example 2 (Saline Taste Enhancement Effect and Concentration Dependence of Prolylglycine)

[0070] The saline (this invention product 5) which added the said prolyl glycine to the comparative product 1 used in Example 1 so that it may become 0.05 mass % was prepared. Similarly, the salt solution which added the said prolylglycine to 0.10 mass % and 0.20 mass % was prepared (the sample which added 0.20 mass % was referred to as this invention product 6). Completely blindly select Comparative Product 1, Invention Products 1, 5, and 6, and fix the amount in the mouth at one time to 0.5 mL. The sample that feels a strong salty taste is scored as 3 points, and the order is scored as 2 points. , 1 point, the sample with the weakest salty taste was recorded as 0 point, and sensory evaluation was performed. It was implemented by 7 panelists of sensory evaluation, and salty taste enhancement evaluation was performed using the total score of each sample. Table 2 shows the total...

Embodiment 3

[0075] Example 3 (Salty Taste Enhancement Effect by Combination with Dipeptide)

[0076] The saline (this invention product 7) which added 0.10 mass % of the said prolylglycine and 0.10 mass % of the said glycylglycine to the comparative product 1 used in Example 1 was prepared. Similarly, saline (the product 8 of the present invention) obtained by adding the aforementioned prolylglycine to 0.10% by mass and the aforementioned glycylproline to 0.10% by mass was prepared, and the aforementioned prolylglycine was added to 0.10% by mass. % and the aforementioned hydroxyprolylglycine at 0.10% by mass (invention product 9).

[0077] Taking comparative product 1 as the object product, 7 fully trained expert group members were allowed to blindly select and compare products 7 to 9 of the present invention. For each sample, the amount contained in the mouth at one time was fixed at 0.5 mL, and a sample with a stronger salty taste was selected to determine the salty taste enhancement eff...

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PUM

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Abstract

Provided is a salty taste enhancer that is capable of maintaining the flavor balance inherent in a food and enhancing salty taste despite a reduction in salt content. The salty taste enhancer effectively enhances salty taste by adding to a food or beverage having salty taste at least one selected from the group consisting of prolylglycine, glycylglycine, glycylproline and hydroxyprolylglycine, or a gelatin degradation product containing the dipeptide.

Description

technical field [0001] The present invention relates to salty taste enhancers. More specifically, it relates to a salty taste enhancer containing at least one selected from prolylglycine, glycylglycine, glycylproline, and hydroxyprolylglycine as an active ingredient, and the salty taste enhancer. use of the agent. Background technique [0002] Common salt (sodium chloride) is widely used in foods and beverages as a seasoning that imparts a salty taste and for the purpose of preservation and the like. However, excessive intake of sodium contained in this salt is pointed out to be an indirect cause of lifestyle-related diseases that have become social problems in recent years, that is, high blood pressure, kidney disease, heart disease, etc., and beverages and foods with reduced salt content have been developed. Furthermore, paying attention to the improvement of health expectations, low-salt soy sauce, low-salt soybean paste, and various other beverages and foods with reduc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/21A23L27/40A23L2/52
CPCA23L2/52A23V2002/00A23V2200/16A23V2250/0622A23V2250/55A23L2/56A23L23/00A23L27/21A23L27/88
Inventor 木野遥角谷政尚服部宏一木野邦器
Owner T HASEGAWA CO LTD
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