Salty taste enhancer, salty taste seasoning, food / beverage, method for producing food / beverage, and method for reducing salt in food / beverage

Abstract

The purpose of the present invention is to provide: a salty taste enhancer for enhancing the salty taste derived from sodium chloride; a salty taste seasoning that can be used instead of edible salt; a food / beverage having enhanced salty taste; a method for producing a food / beverage; the present invention is characterized in that the salty taste of sodium chloride is enhanced by allowing sodium bicarbonate and ammonium chloride, or sodium carbonate and ammonium chloride to coexist with sodium chloride. The ratio of the total weight of sodium bicarbonate or sodium carbonate and ammonium chloride to the weight of sodium chloride is preferably 0.1-75.0.

Description

Technical Field

[0001] The invention relates to a salty taste enhancer of the salty taste of sodium chloride, a salty seasoning, food and drink with enhanced salty taste, a method for producing food and drink, and a method for reducing salt in food and drink. Background Art

[0002] In recent years, there has been a strong demand to reduce the intake of salt (sodium content) for the purpose of preventing hypertension and complications caused by hypertension. However, if the amount of salt is reduced, the food will become bland, so so-called alternative salts that give a salty taste and saltiness enhancers that enhance the salty taste are sought to replace salt.

[0003] Potassium chloride is the most commonly used salt substitute. However, potassium chloride has a unique astringent and bitter taste in addition to its salty taste, and cannot be said to be a sufficient substitute for table salt. Therefore, it is considered to mask the bitterness of potassium chloride or enhance the saltiness of sodium chloride to make the taste closer to table salt.

[0004] For example, as a prior art regarding a salty taste enhancer and a method for enhancing the salty taste of sodium chloride, Patent Document 1 is cited. However, Patent Document 1 is based on the use of L-proline, and there is still room for research on other methods for enhancing the salty taste derived from sodium chloride that do not rely on the use of L-proline.

[0005] Prior art literature: Patent Literature: Patent document 1: Japanese Patent Application Publication No. 2016-158532. Summary of the invention

[0006] Problems to be solved by the invention: The purpose of the present invention is to provide a salty taste enhancer for enhancing the salty taste derived from sodium chloride, a salty seasoning that can be used instead of salt, a food and beverage with enhanced salty taste, a method for producing a food and beverage, and a method for reducing salt in a food and beverage. In addition, this application is a patent application for the results of the 2021 independent administrative agency Science and Technology Agency, Research Results Development Project, Commissioned Research "Creation and Verification of Salty Taste Sensing Technology for the Development of Salty Taste Enhancement Substances with Excellent Taste Properties".

[0007] Means of solving the problem: As a result of intensive studies, the present inventors have found that the salty taste of food and drink can be enhanced by containing sodium bicarbonate or sodium carbonate and ammonium chloride in the presence of sodium chloride, thereby completing the present invention.

[0008] That is, the present invention relates to A salty taste enhancer containing sodium bicarbonate or sodium carbonate, and ammonium chloride.

[0009] In addition, the present invention also relates to A kind of Sodium bicarbonate or sodium carbonate, and Ammonium chloride for savory flavoring.

[0010] The salty taste enhancer or the salty taste seasoning is particularly preferably used in liquid food and beverages, but can also be used in solid or fluid food and beverages.

[0011] Preferably, the salty taste enhancer of the present invention is added to food or beverage at a weight ratio of 0.1 to 75.0 relative to the weight of sodium chloride in the food or beverage.

[0012] In the salty seasoning of the present invention, it is preferred that the ratio of the total weight of sodium bicarbonate or sodium carbonate and ammonium chloride to the weight of sodium chloride is 0.1 to 75.0.

[0013] Preferably, the salty taste enhancer or salty taste seasoning of the present invention is liquid.

[0014] In addition, the present invention relates to a food or drink containing sodium chloride, sodium bicarbonate or sodium carbonate, and ammonium chloride.

[0015] Preferably, the ratio of the total weight of the sodium bicarbonate or sodium carbonate and ammonium chloride contained in the food or drink to the weight of the sodium chloride contained is 0.1 to 75.0.

[0016] The present invention also relates to a method for producing food and drink, wherein sodium bicarbonate or sodium carbonate and ammonium chloride are added in the production process of food and drink containing sodium chloride.

[0017] Preferably, in the production method, sodium bicarbonate or sodium carbonate and ammonium chloride are added to the food or drink at a weight ratio of 0.1 to 75.0 relative to the weight of sodium chloride in the food or drink.

[0018] In addition, the present invention also relates to A method for reducing salt in food and beverages, when consuming food and beverages containing sodium chloride, the food and beverages are made to contain sodium bicarbonate or sodium carbonate and ammonium chloride.

[0019] Preferably, the salt reduction method comprises making the food or beverage contain sodium bicarbonate or sodium carbonate and ammonium chloride at a weight ratio of 0.1 to 75.0 relative to the weight of sodium chloride in the food or beverage. DETAILED DESCRIPTION

[0020] Hereinafter, the contents of the present invention will be described in detail.

[0021] ○Sodium bicarbonate Sodium bicarbonate is also recorded as baking soda, bicarbonate soda, sodium bicarbonate, NaHCO3, Sodium Bicarbonate, bicarbonate of soda, sodium, sodium hydrogen carbonate, and is allowed to be used as a food additive in food and beverages; ○Sodium carbonate Sodium carbonate is also recorded as soda ash, soda ash, washing soda, sodium carbonate, carbonated soda, crystal soda, Carbonic acid, disodium salt, Na2CO3, sal soda, soda ash, sodium carbonate, and is allowed to be used as a food additive in food and beverages; ○Ammonium chloride It is also recorded as ammonium chloride, ammonium salt, Ammonium Chloride, NH4Cl, ammonium chloride, and is allowed to be used as a food additive in food and beverages; ○Sodium chloride Sodium chloride is also recorded as table salt, sodium chloride, sodium chloride, Na chloride, NaCl, and Sodium Chloride. In addition, it is often recorded simply as "salt". Sodium chloride contains minerals essential to the human body. On the other hand, in recent years, excessive intake of this sodium chloride has been pointed out as a cause of diseases such as high blood pressure. Therefore, it is necessary to reduce the intake of sodium chloride.

[0022] ○Ratio of the total weight of sodium bicarbonate or sodium carbonate and ammonium chloride to the weight of sodium chloride in the salty seasoning In the present invention, if the total content of sodium bicarbonate or sodium carbonate and ammonium chloride is too small relative to the content of sodium chloride in food and drink, the salty taste enhancement effect is small, and conversely, if it is too much, the odor increases. Therefore, the ratio of the total weight of sodium bicarbonate or sodium carbonate and ammonium chloride to the weight of sodium chloride in the salty seasoning is preferably 0.1 to 75.0, more preferably 0.5 to 5.0, and even more preferably 0.6 to 3.0.

[0023] ─Salty taste enhancer─ The salty taste enhancer of the present invention refers to a preparation that enhances the salty taste of the food or drink to be used, and also includes preparations in any state of solution or powder. That is, the "enhancement" in the salty taste enhancer of the present invention means that the salty taste of the food or drink is enhanced when the food or drink used is already salty.

[0024] ―Salty seasoning― The salty seasoning of the present invention refers to a seasoning that imparts salty taste to food and drink in the same way as salt, and is a preparation that has a stronger salty taste than salt and can impart the same degree of salty taste to food and drink with a smaller amount than salt, and includes preparations in either the form of solution or powder.

[0025] The salty taste enhancer or salty seasoning of the present invention may contain other salts, water, various oils and fats, fragrances, spices, colorants, seasonings, etc. as optional components.

[0026] The dosage form of the salty taste enhancer or salty seasoning is not particularly limited, and may be liquid, powder, granular, etc. The dosage form of the salty taste enhancer is not limited to the case where it is stored in a container of a prescribed form, etc. When manufacturing or consuming food and beverages, in order to enhance the salty taste, at least materials including sodium bicarbonate and ammonium chloride, or sodium carbonate and ammonium chloride (various ingredients for addition such as solutions, powders, granules, etc.) are present. If the sodium bicarbonate and ammonium chloride, or sodium carbonate and ammonium chloride, are added or mixed during the manufacturing or consumption of food and beverages, it meets the salty taste enhancer mentioned in the present invention.

[0027] The salty seasoning of the present invention can be used, for example, in the form of a liquid or a powder, and can be added to food or drink (such as a dish or a soup) to be consumed.

[0028] ─ Food and Beverages ─ The food and drink mentioned in the present invention refers to all forms as long as they are edible, and various dishes or drinks in the home or catering industry can be cited as examples. For example, various dishes such as Japanese cuisine, Western cuisine, and Chinese cuisine meet the requirements, and side dishes such as pickles also meet the requirements. In addition, various processed foods in various food industries also meet the requirements. For example, various instant foods such as instant noodles or instant rice, retort foods such as retorted curry, etc. can be cited. The present invention is particularly applicable to the soup of instant noodle products (instant cup noodles or bagged noodles). Liquid seasonings such as soy sauce or sauces can contain the salty taste enhancer or salty seasoning of the present invention, and the salty taste enhancer or salty seasoning of the present invention can also be added to the instant noodle product when eating.

[0029] The present invention can also be used for snacks such as desserts. For example, snacks containing salt such as potato chips can be suitable for the present invention.

[0030] The food and drink mentioned in the present invention also includes seasonings or additives used for cooking or processing of food and drink. Specifically, seasonings such as soy sauce or dressing, solid sauces or concentrated packets used for cooking curry or stew at home are also included in the food and drink of the present invention. In addition, seasonings such as soy sauce, dressing or salad dressing are also included.

[0031] - Salt concentration in food and beverages - The salt concentration (sodium chloride concentration) of the various foods and drinks in the present invention is not particularly limited, but the salty taste enhancer or salty seasoning of the present invention is preferably added so that the salt concentration becomes about 0.2 to 1.0 wt %.

[0032] ─pH─ When the food or drink to which the salty taste enhancer or salty seasoning of the present invention is added is a liquid, its pH is not particularly limited, but is preferably about 6 to 8. When preparing food or drink, the pH of the food or drink may be adjusted as needed. For example, when the salty taste enhancer or salty seasoning of the present invention is added, the pH of the food or drink may be adjusted by adding an acid or a base.

[0033] Hereinafter, although embodiment of the present invention is described in detail, the present invention is not limited to the following description.

[0034] [Test Example 1] 3.53g of sodium chloride (NaCl), 0.98g of sodium bicarbonate (sodium bicarbonate) (NaHCO3), and 2.49g of ammonium chloride (NH4Cl) are taken into a beaker, and purified water is added. The mixture is placed in a measuring flask and filled up to 1000mL. All the reagents used are special grade reagents. The weights of sodium chloride, sodium bicarbonate, and ammonium chloride contained in 1000mL (1 liter) of the prepared solution are shown in Table 1.

[0035] [Table 1] .

[0036] The sodium concentration of the prepared solution of Test Example 1 was 72 mM. Aqueous solutions with a sodium chloride concentration of 0 to 1.0 (w / v)% were prepared, and the saltiness intensity thereof was set to "0" to "10" as shown in Table 2.

[0037] [Table 2] .

[0038] ─Salty sensory evaluation─ The saltiness of the prepared liquid was evaluated by a sensory test using five skilled soup makers as tasters (panelers). That is, the five tasters tasted the prepared liquid and judged which of the saltiness intensities shown in Table 2 the saltiness intensity matched, and the average value was rounded off.

[0039] As a result, it was found that the saltiness intensity of the prepared solution of Test Example 1 was "9", that is, it was found that it exhibited the same saltiness as a 0.9 w / v% sodium chloride aqueous solution. That is, it was confirmed that the prepared solution of Test Example 1 was an aqueous solution that exhibited the saltiness equivalent to a sodium chloride aqueous solution having a Na concentration of 154 mM at a Na concentration of 72 mM. In this way, when the aqueous solution had the same saltiness intensity, it was confirmed that the sodium concentration was significantly reduced by making sodium chloride, sodium bicarbonate, and ammonium chloride coexist in a state compared to the case of only sodium chloride.

[0040] [Test Example 2] As combinations other than the combination shown in Test Example 1, various studies were conducted on aqueous solutions having different combination ratios of sodium bicarbonate and ammonium chloride in the same manner as in Test Example 1, with the sodium concentration of the aqueous solution being 72 mM.

[0041] ─ Sensory evaluation of odor ─ If the content of sodium bicarbonate or ammonium chloride in the aqueous solution increases, an unpleasant taste will be felt, so a sensory evaluation of the unpleasant taste was also conducted. Here, the so-called unpleasant taste refers to tastes other than salty taste that cannot be felt in an aqueous solution of only sodium chloride, such as bitterness, astringency, and bad aftertaste. The sensory evaluation of the unpleasant taste was carried out in the same way as the sensory evaluation of salty taste. Five skilled soup technicians were used as tasters, and the average value of the evaluation was rounded off. The degree of unpleasant taste was divided into the following stages: "0: Taste different from salty taste, 1: There is a little unpleasant taste (within the tolerance range), 2: Slightly unpleasant taste, 3: Only a little bit of unpleasant taste, 4: No unpleasant taste", and it was evaluated according to five stages of 0 to 4 (0: Poor ⇔ 4: Excellent).

[0042] Table 3 shows the weights of sodium chloride, sodium bicarbonate, and ammonium chloride contained in 1000 mL of the prepared solution in each test area and the results of the sensory evaluation in each test area.

[0043] [Table 3] .

[0044] In all the prepared solutions of the test areas, the saltiness intensity was 6 or more (Na concentration was 103 mM or more). That is, it was confirmed that the prepared solutions of the test areas 1 to 7 exhibited a salty taste equivalent to a sodium chloride aqueous solution with a Na concentration of 103 mM or more at a Na concentration of 72 mM.

[0045] [Test Example 3] In Test Examples 1 and 2, the case where the Na concentration was 72 mM was examined, but in Test Example 3, the case where the sodium concentration was 60 mM was examined.

[0046] Table 4 shows the weights of sodium chloride, sodium bicarbonate, and ammonium chloride contained in 1000 mL of the prepared solution in each test area and the results of the sensory evaluation in each test area.

[0047] [Table 4] .

[0048] In all the prepared solutions of the test areas, the saltiness intensity was 5 or more (Na concentration was 86 mM or more). That is, it was confirmed that the prepared solutions of the test areas 1 to 11 exhibited a salty taste equivalent to a sodium chloride aqueous solution having a Na concentration of 86 mM or more at a Na concentration of 60 mM.

[0049] [Test Example 4] In Test Example 4, similarly to Test Example 3, a test was conducted with the Na concentration being 48 mM.

[0050] Table 5 shows the weights of sodium chloride, sodium bicarbonate, and ammonium chloride contained in 1000 mL of the prepared solution in each test area and the results of the sensory evaluation in each test area.

[0051] [Table 5] .

[0052] In all the test areas, the saltiness intensity was 5 or more (Na concentration was 86 mM or more). That is, it was confirmed that the test areas 1 to 14 showed a salty taste equivalent to a sodium chloride aqueous solution with a Na concentration of 86 mM or more at a Na concentration of 60 mM. However, the sensory evaluation of the presence of a foreign taste was 2, and the test area where a foreign taste was felt.

[0053] [Test Example 5] In Test Example 5, similarly to Test Example 3, a test was conducted simultaneously with the case where the Na concentration was set to 36 mM.

[0054] Table 6 shows the weights of sodium chloride, sodium bicarbonate, and ammonium chloride contained in 1000 mL of the prepared solution in each test area and the results of the sensory evaluation in each test area.

[0055] [Table 6] .

[0056] In all test areas, the saltiness intensity was 5 or more (Na concentration was 86 mM or more). That is, it was confirmed that the prepared solutions of test areas 1 to 9 showed a salty taste equivalent to a sodium chloride aqueous solution with a Na concentration of 86 mM or more at a Na concentration of 36 mM. However, the sensory evaluation of the presence of a foreign taste was 1 or 2, and the test area where a foreign taste was felt.

[0057] [Test Example 6] In Test Example 6, similarly to Test Example 3, a test was conducted with the Na concentration being 84 mM.

[0058] Table 7 shows the weights of sodium chloride, sodium bicarbonate, and ammonium chloride contained in 1000 mL of the prepared solution in each test area and the results of the sensory evaluation in each test area.

[0059] [Table 7] .

[0060] In all test areas, the saltiness intensity was 6 or more (Na concentration was 103 mM or more). That is, it was confirmed that the prepared solutions of test areas 1 to 6 exhibited a salty taste equivalent to a sodium chloride aqueous solution having a Na concentration of 103 mM or more at a Na concentration of 84 mM.

[0061] [Test Example 7] In Test Example 7, similarly to Test Example 3, a test was conducted with the Na concentration set to 96 mM.

[0062] Table 8 shows the weights of sodium chloride, sodium bicarbonate, and ammonium chloride contained in 1000 mL of the prepared solution in each test area and the results of the sensory evaluation in each test area.

[0063] [Table 8] .

[0064] In all test areas, the saltiness intensity was 6 or more (Na concentration was 103 mM or more). That is, it was confirmed that the prepared solutions of test areas 1 to 3 exhibited a salty taste equivalent to a sodium chloride aqueous solution with a Na concentration of 103 mM or more at a Na concentration of 84 mM.

[0065] [Test Example 8] In Test Example 8, similarly to Test Example 3, a test was conducted with the Na concentration set to 108 mM.

[0066] Table 9 shows the weights of sodium chloride, sodium bicarbonate, and ammonium chloride contained in 1000 mL of the prepared solution in each test area and the results of the sensory evaluation in each test area.

[0067] [Table 9] .

[0068] In all test areas, the saltiness intensity was 7 or more (Na concentration was 120 mM or more). That is, it was confirmed that the prepared solutions of test areas 1 to 3 exhibited a salty taste equivalent to a sodium chloride aqueous solution with a Na concentration of 120 mM or more at a Na concentration of 108 mM.

[0069] [Test Example 9] In Test Examples 1 to 8, sodium bicarbonate was used. However, in Test Example 9, sodium carbonate was used instead of sodium bicarbonate. In the same manner as in Test Example 2, sensory evaluation was performed on the prepared solutions of each test plot.

[0070] Table 10 shows the weights of sodium chloride, sodium carbonate, and ammonium chloride contained in 1000 mL of the prepared solution in each test area and the results of the sensory evaluation in each test area.

[0071] [Table 10] .

[0072] In all test areas, the saltiness intensity was 6 or more (Na concentration was 103 mM or more). That is, it was confirmed that the prepared solutions in test areas 1 to 8 showed a salty taste equivalent to a sodium chloride aqueous solution with a Na concentration of 103 mM or more at a Na concentration of 72 mM. In addition, in test areas 1 to 3, the foreign taste was slightly strong, and the sensory evaluation was 1.

[0073] [Test Example 10] The salt-reducing effect of the salty taste enhancer of the present invention in instant noodles (the actual effect when used in instant cup noodles) was confirmed as follows.

[0074] [Comparative Example] The effect of the salty taste enhancer of the present invention was investigated using cup noodles (Japanese soba noodles type). Japanese soba noodles made from wheat flour containing a portion of buckwheat flour were steamed, cut and fried to obtain soba noodle blocks (72 g) for instant noodles. As a soup powder for the soba noodle blocks, a soup powder for Japanese soba noodles (12 g, containing no sodium bicarbonate, sodium carbonate or ammonium chloride) containing 4 g of salt was prepared.

[0075] The above-mentioned soba noodles and soup powder were placed in a polypropylene cup-shaped container, and 420 mL of hot water was added. After keeping it for 3 minutes with a lid on the top, the contents of the container were fully stirred with chopsticks to complete the cooking. After that, five skilled technicians served as panelists to eat the cooked instant Japanese soba noodles and conducted a sensory evaluation of the saltiness intensity of the soup in the same manner as in Test Examples 2 to 9.

[0076] Example Replace 4g of salt In the same manner as in the comparative example, a soup powder for Japanese soba noodles was prepared except that a salty seasoning containing 2 g of salt, 0.55 g of sodium bicarbonate, and 1.41 g of ammonium chloride was used. Instant Japanese soba noodles were cooked in the same manner as in the comparative example using the soup powder. In the same manner as in the comparative example, five panelists ate the instant Japanese soba noodles and performed a sensory evaluation of the saltiness intensity of the soup.

[0077] ─Sensory Evaluation Results─ All five tasters judged that there was no difference in saltiness between the soups of the comparative example and the example. In addition, all five tasters did not feel any strange taste in the soup of the example and judged that it had the same flavor as the soup of the comparative example.

[0078] The amount of sodium contained in 0.55g of sodium bicarbonate is 0.55×23 / 84=0.15g, which is converted into 0.15×58.4 / 23=0.38g of sodium chloride. The amount of sodium chloride in the soup of the embodiment is equivalent to 2+0.38=2.38g, so compared with the soup of the comparative example containing 4g of sodium chloride, the salt can be reduced by (4-2.38) / 4×100=40.5%.

Claims

1. A salty taste enhancer, characterized in that Contains sodium bicarbonate or sodium carbonate, and ammonium chloride.

2. A salty seasoning, characterized in that: contain: Sodium chloride, Sodium bicarbonate or sodium carbonate, and Ammonium chloride.

3. The salty taste enhancer according to claim 1, characterized in that It is added to food and beverages at a weight ratio of 0.1 to 75.0 relative to the weight of sodium chloride in the food and beverages.

4. The salty seasoning according to claim 2, characterized in that The ratio of the total weight of sodium bicarbonate or sodium carbonate and ammonium chloride to the weight of sodium chloride in the salty seasoning is 0.1 to 75.

0.

5. The salty taste enhancer according to claim 1, characterized in that It is a liquid.

6. The salty seasoning according to claim 2, characterized in that It is a liquid.

7. A food or drink, characterized in that: Contains sodium chloride, sodium bicarbonate or sodium carbonate, and ammonium chloride.

8. The food and drink according to claim 7, characterized in that: The food and beverage are liquid.

9. The food or drink according to claim 7 or 8, characterized in that: The ratio of the weight of the sodium bicarbonate or sodium carbonate and the ammonium chloride contained to the weight of the sodium chloride contained is 0.1 to 75.

0.

10. A method for producing food and beverage, characterized in that: In the production process of foods and drinks containing sodium chloride, sodium bicarbonate or sodium carbonate and ammonium chloride are added to the foods and drinks.

11. The manufacturing method according to claim 10, characterized in that: Sodium bicarbonate or sodium carbonate and ammonium chloride are added to the food or drink at a weight ratio of 0.1 to 75.0 relative to the weight of sodium chloride in the food or drink.

12. A method for reducing salt in food and beverages, characterized in that: When consuming food or drink containing sodium chloride, the food or drink contains sodium bicarbonate or sodium carbonate, and ammonium chloride.

13. The manufacturing method according to claim 12, characterized in that: The food and drink contain sodium bicarbonate or sodium carbonate and ammonium chloride at a weight ratio of 0.1 to 75.0 relative to the weight of sodium chloride in the food and drink.