Salty taste enhancer, food or beverage containing the salty taste enhancer, and method for enhancing salty taste of food or beverage

Abstract

To provide a salty taste enhancer capable of enhancing saltiness without imparting an off-taste to the added food or beverage and without affecting expression of saltiness in the food or beverage.SOLUTION: A salty taste enhancer comprises potassium chloride, fat or oil, and one or more selected from a lactic acid and lactates, wherein a content of the fat or oil is 0.001 to 0.1 mass%, and the salty taste enhancer, preferably, contains unrefined fat and oil as the (B) fat or oil, more preferably, further contains plum vinegar, and still more preferably, further contains an oil-soluble oat extract.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a salty taste enhancer and a food or drink containing the salty taste enhancer. The present invention also relates to a method for enhancing the salty taste of a food or drink. [Background technology]

[0002] Salt, or the saltiness obtained by seasoning using food ingredients containing salt or its main component, sodium chloride, is extremely important as a flavor for food and beverages. However, due to health concerns, there has been a recent trend toward foods and beverages with reduced salt content.

[0003] However, simply reducing the salt content in food and beverages reduces salt intake, but the intensity of the saltiness decreases and the flavor of the food and beverages also deteriorates. Therefore, methods have been studied that can reduce the salt content of foods and beverages without decreasing the saltiness of the foods and beverages, such as the use of saltiness enhancers.

[0004] A salty taste enhancer is a substance that does not exhibit the salty taste of sodium chloride by itself, or has only a very faint salty taste, but when added to food or drink containing table salt or sodium chloride, has the effect of making the salty taste of sodium chloride more strongly felt.

[0005] The method of using a salty taste enhancer can reduce the salt content of foods and beverages because even foods and beverages with a low salt content can be made to have a saltiness equal to or greater than that of foods and beverages with a high salt content by adding the salty taste enhancer.

[0006] Various methods for using salty taste enhancers have been investigated. For example, there are mentioned a method for enhancing the saltiness of food and drink, characterized by adding an acidic amino acid, a basic amino acid, and succinic acid or a salt thereof to a salt-containing food and drink (Patent Document 1); a saltiness enhancer for use in food containing salt, which contains adenylic acid or a salt thereof acceptable for use as a food, and any organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid or a salt thereof acceptable for use as a food (Patent Document 2); a saltiness enhancer characterized by containing a mixture of an enzymatic hydrolysate of an animal protein and an enzymatic hydrolysate of a plant protein, potassium chloride, a basic amino acid, and sodium gluconate (Patent Document 3); a saltiness enhancer containing arginine, lysine hydrochloride, potassium chloride, and proline, in which the final concentration of each component added to the food at the time of consumption is within a specific numerical amount range (Patent Document 4); a saltiness enhancer containing a specific whey mineral as an active ingredient (Patent Document 5, Patent Document 6); and a saltiness enhancer containing a lactic acid fermentation product using an oil-in-water emulsion containing a dairy ingredient as a substrate as an active ingredient (Patent Document 7). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2002-345430 A [Patent Document 2] International Publication No. 2021 / 075560 [Patent Document 3] JP 2011-062171 A [Patent Document 4] JP 2019-165640 A [Patent Document 5] JP 2008-054662 A [Patent Document 6] JP 2008-054665 A [Patent Document 7] JP 2018-029548 A Summary of the Invention [Problem to be solved by the invention]

[0008] Here, in the sensory evaluation of food and drink, the timing of flavor development of the food and drink is sometimes classified into top, middle, and last according to the time elapsed after the food and drink is put in the mouth. Top means the flavor felt immediately after putting the food and drink in the mouth (first taste), last means the flavor that remains as an aftertaste (aftertaste), and middle is in between (middle taste). The salty taste of sodium chloride is characterized by being strongly developed from the top to the middle, and we perceive this salty taste as the natural salty taste of table salt. However, food and drink to which a conventionally known salty taste enhancer such as those in Patent Documents 1 to 4 has been added has a problem that the timing of salty taste development of the original food and drink is changed to a different salty taste, making it impossible to feel the natural salty taste of table salt.

[0009] In addition, the saltiness enhancers in Patent Documents 1 to 4 only enhance the saltiness to a small extent, and there is a problem in that adding an amount sufficient to achieve a sufficient saltiness enhancing effect imparts a flavor that is not present in the food or beverage itself, i.e., an unpleasant taste.

[0010] However, in recent years, due to the increasing health consciousness of consumers, interest in allergen-free foods and beverages is growing, and there is a demand for reducing the salt content even in allergen-free foods and beverages. The salty taste enhancer used to reduce the salt content of allergen-free foods and beverages must of course be allergen-free, so the raw materials that can be used for the salty taste enhancer are greatly limited. The salty taste enhancers of Patent Documents 5 to 7 can enhance the salty taste without imparting an unpleasant taste to the foods and beverages, but since they are salty taste enhancers using milk ingredients, which are raw materials that contain allergens, there has been a demand for another salty taste enhancer that can be used in foods and beverages that do not contain allergens. In addition, the salty taste enhancer has not yet been sufficient in terms of enhancing the salty taste without changing the salty taste expression of the foods and beverages to which it is added.

[0011] Therefore, an object of the present invention is to provide a salty taste enhancer that satisfies the following 1) and 2). 1) It can enhance the saltiness of foods and beverages to which it is added without imparting any unpleasant taste. 2) It can enhance the saltiness of the food or drink to which it is added without changing the saltiness expressed in the food or drink. [Means for solving the problem]

[0012] As a result of intensive research, the present inventors have found that by adding a composition containing potassium chloride, a trace amount of fat or oil, and lactic acid or a lactate to a food or drink, it is possible to enhance the saltiness of the food or drink without imparting an unpleasant taste to the food or drink and without changing the saltiness expression of the food or drink, and have thus completed the present invention. The present invention has the following configuration.

[0013] (1) A salty taste enhancer comprising (A) potassium chloride, (B) an oil or fat, and (C) one or more selected from lactic acid and a lactate salt, wherein the content of the (B) oil or fat is 0.001 to 0.1 mass %. (2) (B) The salty taste enhancer according to (1), comprising unrefined fats and oils as fats and oils. (3) The saltiness enhancer according to (1) or (2), further comprising plum vinegar. (4) The salty taste enhancer according to any one of (1) to (3), further comprising a phospholipid. (5) The salty taste enhancer according to any one of (1) to (4), further comprising an oil-soluble oat extract. (6) The salty taste enhancer according to any one of (1) to (5), which does not contain an allergen. (7) A food or drink containing the salty taste enhancer according to any one of (1) to (6). (8) A method for enhancing the saltiness of a food or beverage, comprising adding a saltiness enhancer to the food or beverage, the saltiness enhancer comprising (A) potassium chloride, (B) fats and oils, and (C) one or more selected from lactic acid and lactate salts, wherein the fats and oils (B) have a content of 0.001 to 0.1 mass%. Effect of the Invention

[0014] According to the present invention, it is possible to provide a salty taste enhancer that satisfies the following 1) and 2). 1) It can enhance the saltiness of foods and beverages to which it is added without imparting any unpleasant taste. 2) It can enhance the saltiness of the food or drink to which it is added without changing the saltiness expressed in the food or drink. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] The present invention will be described below in detail with reference to preferred embodiments thereof. The present invention is not limited to the following description, and each component can be appropriately modified without departing from the scope of the present invention.

[0016] [Saltiness enhancer] The salty taste enhancer of the present invention contains (A) potassium chloride, (B) fats and oils, and (C) one or more selected from lactic acid and lactate salts, and the content of (B) fats and oils is 0.001 to 0.1 mass %. Hereinafter, each of the raw materials contained in the salty taste enhancer of the present invention will be described.

[0017] <(A) Potassium chloride> The salty taste enhancer of the present invention contains potassium chloride.

[0018] The potassium chloride used in the salty taste enhancer of the present invention is not particularly limited, and for example, potassium chloride derived from seawater and potassium chloride derived from minerals exist, and can be used regardless of the origin. These can also be used in combination. In the salty taste enhancer of the present invention, from the viewpoint of enhancing the salty taste without imparting an unpleasant taste to food or drink, it is preferable to use potassium chloride derived from seawater, which makes it difficult to detect the unpleasant taste of potassium chloride itself.

[0019] The potassium chloride used in the salty taste enhancer of the present invention may be a commercially available potassium chloride preparation.

[0020] The content of potassium chloride in the salty taste enhancer of the present invention is preferably 3.0% by mass or more or 5.0% by mass or more, more preferably 6.0% by mass or more, and even more preferably 7.0% by mass or more, from the viewpoint that the food or drink is less likely to have an unpleasant taste and the salty taste of the food or drink can be further enhanced without changing the salty taste expression. The upper limit is preferably 15.0% by mass or less, more preferably 14.0% by mass or less, and even more preferably 13.0% by mass or less. Therefore, in one embodiment, the content of potassium chloride in the salty taste enhancer of the present invention is preferably 3.0 to 15.0% by mass or 5.0 to 15.0% by mass, more preferably 6.0 to 14.0% by mass, and even more preferably 7.0 to 13.0% by mass.

[0021] <(B) Fats and oils> The salty taste enhancer of the present invention contains an oil or fat.

[0022] The salty taste enhancer of the present invention contains fats and oils together with the potassium chloride described above and lactic acid or lactate salts described below, and the effects of the present invention can only be obtained by setting the content of the fats and oils in the amount range described below. In particular, even when the salty taste enhancer of the present invention is added to food or beverages, the salty taste can be enhanced without changing the timing at which the food or beverages originally have a salty taste.

[0023] The fats and oils that can be used in the salty taste enhancer of the present invention are not particularly limited, and include, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucic rapeseed oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, rice oil, sesame oil, linseed oil, perilla oil, peanut oil, canola oil, kapok oil, evening primrose oil, olive oil, oat oil, almond oil, cashew nut oil, walnut oil, algae oil, shea butter, monkey fat, kokum fat, illipe fat, cacao butter, and other vegetable fats and oils, milk fat, beef tallow, lard, chicken oil, fish oil, whale oil, and other animal fats and oils, as well as processed fats and oils obtained by subjecting these vegetable fats and oils and animal fats to one or more treatments selected from hydrogenation, fractionation, and ester exchange. In the salty taste enhancer of the present invention, one or more fats and oils selected from these can be used.

[0024] In addition, when the salty taste enhancer of the present invention is an allergen-free salty taste enhancer, it is preferable that the oil contains an allergen-free oil. The "allergen-free salty taste enhancer" and the "allergen-free oil" are as described below in the section on <Allergens>.

[0025] Hereinafter, in the present invention, "processed oils and fats obtained by subjecting vegetable oils and animal oils and fats to one or more treatments selected from hydrogenation, fractionation, and interesterification" will be referred to simply as "processed oils and fats".

[0026] The hydrogenation, fractionation and transesterification for producing the above-mentioned processed oils and fats can be carried out by conventionally known methods. The fractionation may be performed by solvent fractionation or dry fractionation. The transesterification may be carried out using an enzyme catalyst such as lipase or a chemical catalyst such as sodium methoxide. In the present invention, random transesterification is preferred.

[0027] The same applies to the hydrogenation, fractionation and interesterification for producing the processed oil and fat in the present invention.

[0028] The salty taste enhancer of the present invention preferably contains a liquid oil among the above-mentioned oils and fats, from the viewpoint that the salty taste expressed by a food or drink containing the salty taste enhancer of the present invention is less likely to change.

[0029] The liquid oil in the present invention refers to fats and oils that are liquid at 20°C, and examples thereof include corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucic rapeseed oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, rice oil, sesame oil, linseed oil, perilla oil, peanut oil, canola oil, kapok oil, evening primrose oil, olive oil, oat oil, almond oil, cashew nut oil, walnut oil, and algae oil. In addition, processed fats and oils of the above liquid oils, such as fractionated palm soft oil, that are liquid at 20°C, can also be mentioned. The salty taste enhancer of the present invention preferably uses one or more liquid oils selected from these.

[0030] In the salty taste enhancer of the present invention, among the above-mentioned liquid oils, it is preferable that the salty taste enhancer contains one or more selected from corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucic rapeseed oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, rice oil, sesame oil, canola oil, olive oil, and oat oil, it is more preferable that the salty taste enhancer contains one or more selected from soybean oil, rapeseed oil, high erucic rapeseed oil, sunflower oil, high oleic sunflower oil, canola oil, and olive oil, it is even more preferable that the salty taste enhancer contains one or more selected from sunflower oil, high oleic sunflower oil, rapeseed oil, olive oil, and oat oil, and it is particularly preferable that the salty taste enhancer contains one or more selected from olive oil and oat oil.

[0031] The content of fats and oils in the salty taste enhancer of the present invention must be 0.001% by mass or more, 0.1% by mass or less, or 0.001 to 0.1% by mass. From the viewpoint of further enhancing the salty taste without changing the salty taste expression of food or drink, it is preferably 0.002% by mass or more, more preferably 0.003% by mass or more, and even more preferably 0.004% by mass or more. The upper limit is preferably 0.05% by mass or less, more preferably 0.03% by mass or less, and even more preferably 0.02% by mass or less. Therefore, in one embodiment, the content of fats and oils in the salty taste enhancer of the present invention is preferably 0.002 to 0.05% by mass, more preferably 0.003 to 0.03% by mass, and even more preferably 0.004 to 0.02% by mass. In addition, when fats and oils are contained in the raw materials of the salty taste enhancer of the present invention, the amount of the fats and oils is also included in the content of the fats and oils in the salty taste enhancer of the present invention.

[0032] In addition, in the salty taste enhancer of the present invention, from the viewpoint of enhancing the salty taste without changing the salty taste expression of food and drink, the content of the oil and fat relative to the content of potassium chloride in the salty taste enhancer of the present invention is preferably 0.005 parts by mass or more or 0.02 parts by mass or more, more preferably 0.03 parts by mass or more, and even more preferably 0.04 parts by mass or more, while satisfying the above-mentioned preferable content of the oil and fat, and more preferably 0.03 parts by mass or more, and even more preferably 0.04 parts by mass or more. The upper limit is preferably 0.8 parts by mass or less or 0.5 parts by mass or less, more preferably 0.3 parts by mass or less, and even more preferably 0.2 parts by mass or less. Therefore, in one embodiment, the content of the oil and fat relative to the content of potassium chloride in the salty taste enhancer of the present invention is preferably 0.005 to 0.8 parts by mass or 0.02 to 0.5 parts by mass, more preferably 0.03 to 0.3 parts by mass, and even more preferably 0.04 to 0.2 parts by mass.

[0033] In addition, in the salty taste enhancer of the present invention, from the viewpoint of enhancing the salty taste without changing the salty taste expression of food and drink, the content of the oil and fat relative to 100 parts by mass of the content of one or more selected from lactic acid and lactate salts in the salty taste enhancer of the present invention is preferably 0.001 parts by mass or more, more preferably 0.005 parts by mass or more, and even more preferably 0.01 parts by mass or more, while satisfying the above-mentioned preferable content of the oil and fat, and the content of one or more selected from lactic acid and lactate salts in the salty taste enhancer of the present invention is preferably 0.001 to 0.8 parts by mass, more preferably 0.005 to 0.5 parts by mass, and even more preferably 0.01 to 0.3 parts by mass. The upper limit is preferably 0.8 parts by mass or less, more preferably 0.5 parts by mass or less, and even more preferably 0.3 parts by mass or less. Therefore, in one embodiment, the content of the oil and fat relative to 100 parts by mass of the content of one or more selected from lactic acid and lactate salts in the salty taste enhancer of the present invention is preferably 0.001 to 0.8 parts by mass, more preferably 0.005 to 0.5 parts by mass, and even more preferably 0.01 to 0.3 parts by mass.

[0034] The salty taste enhancer of the present invention preferably contains 50 to 100 mass % of liquid oil in the oil or fat contained therein, more preferably 70 to 100 mass %, and even more preferably 80 to 100 mass %.

[0035] In addition, from the viewpoint of being able to further enhance the saltiness of a food or beverage to which the salty taste enhancer of the present invention has been added without changing the salty taste expression of the food or beverage to which the salty taste enhancer of the present invention has been added, it is preferable that the salty taste enhancer of the present invention contains unrefined oils and fats as the oils and fats.

[0036] The term "unrefined oils and fats" as used herein refers to edible oils and fats that have not been subjected to a refining treatment. The term "refining treatment" as used herein refers to at least one treatment selected from the group consisting of degumming treatment, deacidification treatment, decolorization treatment, and deodorization treatment. The unrefined oils and fats in the present invention may or may not be subjected to a treatment for removing impurities by centrifugation or a filtration treatment.

[0037] The salty taste enhancer of the present invention preferably contains 50 to 100 mass% of unrefined oils and fats in the oils and fats contained therein, more preferably 70 to 100 mass%, even more preferably 80 to 100 mass%, and even more preferably 100 mass%.

[0038] The salty taste enhancer of the present invention may contain refined fats and oils, the content of which may be 100% by mass or less in the fats and oils, preferably 50% by mass or less, more preferably 30% by mass or less, and even more preferably 20% by mass or less. The lower limit of the content of refined fats and oils is 0% by mass.

[0039] It is not clear why the saltiness of foods and beverages to which the salty taste enhancer of the present invention contains unrefined oils and fats as the oils and fats can be enhanced without changing the salty taste expression of the foods and beverages to which the salty taste enhancer of the present invention has been added. However, the inventors speculate that this is because unrefined oils and fats contain various components that are normally removed in the refining process and these components contribute to this.

[0040] That is, a preferred embodiment of the fat or oil used in the salty taste enhancer of the present invention is unrefined liquid oil, and among unrefined liquid oils, unrefined olive oil is more preferred.

[0041] Examples of unrefined olive oils used in the salty taste enhancer of the present invention include virgin olive oil and extra virgin olive oil. Furthermore, in the salty taste enhancer of the present invention, unrefined olive oil may be contained by using a mixture of unrefined olive oil and refined olive oil.

[0042] <(C) Lactic acid, lactate salts> The salty taste enhancer of the present invention contains one or more members selected from lactic acid and lactate salts.

[0043] Examples of the lactic acid and lactate salts used in the salty taste enhancer of the present invention include lactic acid and lactate salts such as potassium lactate, sodium lactate, and calcium lactate. The lactic acid and lactate salts used in the salty taste enhancer of the present invention also include fermented lactic acid and fermented lactate salts. The lactic acid and lactate salts used in the salty taste enhancer of the present invention may be D-, L-, or DL-forms.

[0044] From the viewpoint of preventing an unpleasant taste from being imparted to foods and beverages and of further enhancing the saltiness of foods and beverages, the salty taste enhancer of the present invention preferably contains one or more selected from lactate salts and fermented lactate salts, more preferably contains one or more selected from potassium lactate and potassium fermented lactate, and even more preferably contains one or more selected from potassium fermented lactate.

[0045] Furthermore, the lactic acid or lactate used in the salty taste enhancer of the present invention may be a commercially available preparation of lactic acid or lactate.

[0046] The content of one or more selected from lactic acid and lactate salts in the salty taste enhancer of the present invention can be set arbitrarily within a range in which the effect of the salty taste enhancer of the present invention is not inhibited, but from the viewpoint of further enhancing the salty taste of food and drink without imparting an unpleasant taste to the food and drink, the content is preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more, as solid content. The upper limit is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 35% by mass or less. Therefore, in one embodiment, the content of one or more selected from lactic acid and lactate salts in the salty taste enhancer of the present invention is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, and even more preferably 15 to 35% by mass, as solid content.

[0047] The content of one or more selected from lactic acid and lactate salts in the salty taste enhancer of the present invention can be set arbitrarily within a range in which the effect of the salty taste enhancer of the present invention is not inhibited, but from the viewpoint of further enhancing the saltiness of food and drink without imparting an unpleasant taste to the food and drink, the content is preferably 100 parts by mass or more, more preferably 150 parts by mass or more, and even more preferably 200 parts by mass or more, based on 100 parts by mass of potassium chloride in the salty taste enhancer of the present invention. The upper limit is preferably 500 parts by mass or less, more preferably 400 parts by mass or less, and even more preferably 350 parts by mass or less. Therefore, in one embodiment, the content of one or more selected from lactic acid and lactate salts in the salty taste enhancer of the present invention is preferably 100 to 500 parts by mass, more preferably 150 to 400 parts by mass, and even more preferably 200 to 350 parts by mass, based on 100 parts by mass of potassium chloride in the salty taste enhancer of the present invention.

[0048] In addition, the content of one or more of lactic acid and lactate salts in the salty taste enhancer of the present invention includes the amount of lactic acid or lactate salts contained in the other raw materials described below, if such amount is contained in the other raw materials.

[0049] In the present invention, the solid content refers to components other than water. The same applies hereinafter in the present invention.

[0050] <Plum vinegar> It is preferable that the salty taste enhancer of the present invention further contains plum vinegar, from the viewpoint of being able to further enhance the salty taste without imparting an unpleasant taste to food or drink.

[0051] The plum vinegar in the present invention refers to a liquid raw material obtained by salting plums. The plum vinegar used in the saltiness enhancer of the present invention is not particularly limited, and may be, for example, red plum vinegar obtained by salting plums with the addition of perilla leaves, or white plum vinegar obtained by salting plums without the addition of perilla leaves, but white plum vinegar is preferable from the viewpoint of being able to enhance the saltiness without imparting an unpleasant taste to food and beverages.

[0052] The plum vinegar used in the salty taste enhancer of the present invention may be desalted or may not be desalted. In addition, dried plum vinegar may be used.

[0053] The salt content in the plum vinegar used in the salty taste enhancer of the present invention is preferably 30% by mass or less, more preferably 25% by mass or less. The lower limit of the salt content in the plum vinegar is 0% by mass.

[0054] When the salty taste enhancer of the present invention contains plum vinegar, one or more of the above plum vinegars can be used.

[0055] The content of plum vinegar in the salty taste enhancer of the present invention can be set arbitrarily within a range in which the effect of the salty taste enhancer of the present invention is not hindered, but from the viewpoint of further enhancing the salty taste of food and drink without imparting an unpleasant taste to the food and drink, it is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and even more preferably 0.2% by mass or more. The upper limit is preferably 10% by mass or less, more preferably 5% by mass or less, and even more preferably 1.5% by mass or less. Therefore, in one embodiment, the content of plum vinegar in the salty taste enhancer of the present invention is preferably 0.05 to 10% by mass, more preferably 0.1 to 5% by mass, and even more preferably 0.2 to 1.5% by mass.

[0056] The content of plum vinegar in the salty taste enhancer of the present invention can be set arbitrarily within a range in which the effect of the salty taste enhancer of the present invention is not hindered, but from the viewpoint of further enhancing the saltiness of food and drink without imparting an unpleasant taste to the food and drink, it is preferably 1.5 parts by mass or more, more preferably 2.0 parts by mass or more, and even more preferably 2.5 parts by mass or more, relative to 100 parts by mass of potassium chloride in the salty taste enhancer of the present invention. The upper limit is preferably 15.0 parts by mass or less, more preferably 10.0 parts by mass or less, and even more preferably 8.0 parts by mass or less. Therefore, in one embodiment, the content of plum vinegar in the salty taste enhancer of the present invention is preferably 1.5 to 15.0 parts by mass, more preferably 2.0 to 10.0 parts by mass, and even more preferably 2.5 to 8.0 parts by mass.

[0057] In addition, when concentrated or dried plum vinegar is used as the plum vinegar, the content of plum vinegar in the salty taste enhancer of the present invention is calculated by converting the amount of the original liquid before concentration or drying.

[0058] <Phospholipids> It is preferable that the salty taste enhancer of the present invention further contains a phospholipid, from the viewpoint of enhancing the salty taste of a food or drink without imparting an unpleasant taste to the food or drink and without changing the salty taste expression of the food or drink.

[0059] Examples of phospholipids that can be used in the salty taste enhancer of the present invention include glycerophospholipids, sphingophospholipids, and lysophospholipids obtained by enzymatically treating these with an enzyme such as phospholipase. In addition, in the salty taste enhancer of the present invention, lecithin can also be used as the phospholipid. In addition, in the salty taste enhancer of the present invention, food materials containing these phospholipids and commercially available phospholipid preparations can also be used as the phospholipid.

[0060] The origin of the phospholipids that can be used in the salty taste enhancer of the present invention is not particularly limited, as long as it is other than the above-mentioned (B) fats and oils. For example, the phospholipids may be derived from milk, egg yolk, soybean, sunflower, or oat, and one or more selected from these may be used in combination. In the present invention, it is preferable to use one or more selected from phospholipids that do not contain allergens, and it is particularly preferable to use one or more selected from phospholipids derived from sunflower and phospholipids derived from oats. The term "allergen-free phospholipids" is as described in the section on <Allergens> below.

[0061] The content of phospholipids in the salty taste enhancer of the present invention can be set arbitrarily within a range in which the effect of the salty taste enhancer of the present invention is not inhibited, but from the viewpoint of preventing the food or drink from having an unpleasant taste and enhancing the salty taste of the food or drink without changing the salty taste expression of the food or drink, it is preferably 0.0001% by mass or more, and more preferably 0.0005% by mass or more. The upper limit is preferably 0.01% by mass or less, and more preferably 0.005% by mass or less. Therefore, in one embodiment, the content of phospholipids in the salty taste enhancer of the present invention is preferably 0.0001 to 0.01% by mass, and more preferably 0.0005 to 0.005% by mass.

[0062] The content of the phospholipid in the salty taste enhancer of the present invention can be set arbitrarily within a range in which the effect of the salty taste enhancer of the present invention is not inhibited, but from the viewpoint of being less likely to give an unpleasant taste to food and drink and being able to enhance the saltiness of food and drink without changing the salty taste expression of the food and drink, the content of the phospholipid is preferably 0.05 parts by mass or less, more preferably 0.04 parts by mass or less, and even more preferably 0.03 parts by mass or less, relative to 100 parts by mass of the potassium chloride in the salty taste enhancer of the present invention. In addition, the lower limit of the content of the phospholipid in the salty taste enhancer of the present invention is preferably 0.001 parts by mass or more, more preferably 0.002 parts by mass or more, and even more preferably 0.003 parts by mass or more. Therefore, in one embodiment, the content of the phospholipid in the salty taste enhancer of the present invention is preferably 0.001 to 0.05 parts by mass, more preferably 0.002 to 0.04 parts by mass, and even more preferably 0.003 to 0.03 parts by mass, relative to 100 parts by mass of the potassium chloride in the salty taste enhancer of the present invention.

[0063] The phospholipid content in the salty taste enhancer of the present invention includes the phospholipid content in a food product containing phospholipids, and if other raw materials contain phospholipids, the amount of phospholipids included therein.

[0064] In the salty taste enhancer of the present invention, it is preferable to further contain an oil-soluble oat extract, from the viewpoint of preventing the salty taste expression of the food or drink from being changed in addition to preventing the food or drink from being given an unpleasant taste. The oil-soluble oat extract is usually a food material containing phospholipids. By further containing this in the salty taste enhancer of the present invention, it is possible to contain phospholipids in the salty taste enhancer of the present invention and obtain the above-mentioned effects.

[0065] The oil-soluble oat extract in the present invention is an oil-soluble food material extracted from oats, and is a food material containing glycolipids, fats and oils as main components in addition to phospholipids.

[0066] The oil-soluble oat extract used in the salty taste enhancer of the present invention preferably contains 10% by mass or more of phospholipids in the oil-soluble oat extract, more preferably 15% by mass or more. The upper limit of the content of phospholipids in the oil-soluble oat extract is not particularly limited, but is preferably 60% by mass or less or 50% by mass or less. Therefore, in one embodiment, the oil-soluble oat extract used in the salty taste enhancer of the present invention preferably contains 10 to 60% by mass of phospholipids in the oil-soluble oat extract, more preferably 15 to 50% by mass. This allows the effects of the present invention to be more suitably exhibited.

[0067] In the salty taste enhancer of the present invention, a commercially available oil-soluble oat extract can be used, and one produced by extracting oats can also be used. An example of a commercially available oil-soluble oat extract is "SWEOAT OIL PL40 FG" (manufactured by SWEDISH OAT FIBER AB).

[0068] The content of the oil-soluble oat extract in the salty taste enhancer of the present invention depends on the content of the phospholipid in the oil-soluble oat extract, but from the viewpoint of satisfying the above-mentioned preferred content of the phospholipid in the salty taste enhancer of the present invention, it is preferably 0.005 parts by mass or more or 0.01 parts by mass or more, more preferably 0.02 parts by mass or more, and even more preferably 0.03 parts by mass or more, relative to 100 parts by mass of the potassium chloride content in the salty taste enhancer of the present invention. The upper limit is preferably 0.5 parts by mass or less, more preferably 0.4 parts by mass or less, and even more preferably 0.3 parts by mass or less. Therefore, in one embodiment, the content of the oil-soluble oat extract in the salty taste enhancer of the present invention is preferably 0.005 to 0.5 parts by mass or 0.01 to 0.5 parts by mass, more preferably 0.02 to 0.4 parts by mass, and even more preferably 0.03 to 0.3 parts by mass, relative to 100 parts by mass of the potassium chloride content in the salty taste enhancer of the present invention.

[0069] <Phosphoric Acids> The salty taste enhancer of the present invention preferably contains phosphoric acids from the viewpoint of being able to further enhance the salty taste of foods and beverages without imparting an unpleasant taste to the foods and beverages and without changing the timing at which the salty taste is expressed.

[0070] Examples of phosphoric acids that can be used in the salty taste enhancer of the present invention include phosphoric acid, pyrophosphoric acid, tripolyphosphoric acid, polyphosphoric acid, and phosphates such as monosodium phosphate, monopotassium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, tripotassium phosphate, monosodium pyrophosphate, monopotassium pyrophosphate, disodium pyrophosphate, dipotassium pyrophosphate, trisodium pyrophosphate, tripotassium pyrophosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, sodium tripolyphosphate, potassium tripolyphosphate, sodium polyphosphate, and potassium polyphosphate. The phosphoric acids used in the salty taste enhancer of the present invention may be anhydrous or hydrated. The salty taste enhancer of the present invention may contain one or more phosphoric acids selected from these.

[0071] In addition, the phosphoric acid used in the salty taste enhancer of the present invention may be a commercially available phosphoric acid preparation.

[0072] In the salty taste enhancer of the present invention, from the viewpoint of enhancing the salty taste of foods and beverages without imparting an unpleasant taste to the foods and beverages and without changing the timing of the onset of the salty taste, among these phosphoric acids, it is preferable to use one or more types selected from pyrophosphoric acid, tripolyphosphoric acid, polyphosphoric acid, and salts thereof, more preferably one or more types selected from pyrophosphoric acid and pyrophosphates, even more preferably one or more types selected from pyrophosphates, and even more preferably a sodium salt of pyrophosphate.

[0073] The content of phosphoric acid in the salty taste enhancer of the present invention can be set arbitrarily within a range in which the effect of the salty taste enhancer of the present invention is not inhibited, but from the viewpoint of enhancing the salty taste of food and drink without imparting an unpleasant taste to the food and drink and without changing the timing of salty taste development, the content is preferably 0.0001 mass% or more, more preferably 0.0005 mass% or more, as solid content. The upper limit is preferably 0.1 mass% or less, more preferably 0.05 mass% or less. Therefore, in one embodiment, the content of phosphoric acid in the salty taste enhancer of the present invention is preferably 0.0001 to 0.1 mass% as solid content, more preferably 0.0005 to 0.05 mass%.

[0074] The content of phosphoric acid in the salty taste enhancer of the present invention can be set arbitrarily within a range in which the effect of the salty taste enhancer of the present invention is not inhibited, but from the viewpoint of enhancing the salty taste of food and drink without imparting an unpleasant taste to the food and drink and without changing the timing of salty taste development, the content of phosphoric acid in the salty taste enhancer of the present invention is preferably 0.005 parts by mass or more or 0.01 parts by mass or more, more preferably 0.02 parts by mass or more, and even more preferably 0.03 parts by mass or more, based on 100 parts by mass of potassium chloride in the salty taste enhancer of the present invention, based on the solid content. The upper limit is preferably 0.4 parts by mass or less, more preferably 0.3 parts by mass or less, and even more preferably 0.15 parts by mass or less. Therefore, in one embodiment, the content of phosphoric acid in the salty taste enhancer of the present invention is preferably 0.005 to 0.4 parts by mass or 0.01 to 0.4 parts by mass, more preferably 0.02 to 0.3 parts by mass, and even more preferably 0.03 to 0.15 parts by mass, based on 100 parts by mass of potassium chloride in the salty taste enhancer of the present invention. In addition, when phosphoric acids are contained in other raw materials described below, the content of phosphoric acids in the salty taste enhancer of the present invention is a value including the amount of phosphoric acids.

[0075] <Amino acids> From the viewpoint of further enhancing the salty taste of foods and beverages, it is preferable that the salty taste enhancer of the present invention further contains amino acids.

[0076] Examples of amino acids that can be used in the salty taste enhancer of the present invention include neutral amino acids (valine, leucine, isoleucine, methionine, phenylalanine, threonine, tryptophan, glycine, alanine, cysteine, asparagine, glutamine, serine, tyrosine, proline), basic amino acids (arginine, histidine, lysine), acidic amino acids (aspartic acid, glutamic acid), and salts of these amino acids. Furthermore, when optical isomers exist in these amino acids, they may be D-, L-, or DL-isomers. The salty taste enhancer of the present invention can contain one or more amino acids selected from these.

[0077] In the salty taste enhancer of the present invention, from the viewpoint of further enhancing the salty taste of food and beverages, among these amino acids, one or more types selected from acidic amino acids and salts of acidic amino acids are preferred, and one or more types selected from glutamic acid and salts of glutamic acid are more preferred.

[0078] From the viewpoint of further enhancing the saltiness of food and drink, the content of amino acids in the salty taste enhancer of the present invention is preferably 0.1% by mass or more, and more preferably 0.5% by mass or more. The upper limit is preferably 10% by mass or less, and more preferably 5% by mass or less. Therefore, in one embodiment, the content of amino acids in the salty taste enhancer of the present invention is preferably 0.1 to 10% by mass, and more preferably 0.5 to 5% by mass.

[0079] From the viewpoint of further enhancing the saltiness of food and drink, the content of amino acids in the salty taste enhancer of the present invention is preferably 5.0 parts by mass or more, more preferably 6.0 parts by mass or more, and even more preferably 7.0 parts by mass or more, relative to 100 parts by mass of potassium chloride in the salty taste enhancer of the present invention. The upper limit is preferably 30.0 parts by mass or less, more preferably 20.0 parts by mass or less, and even more preferably 15.0 parts by mass or less. Therefore, in one embodiment, the content of amino acids in the salty taste enhancer of the present invention is preferably 5.0 to 30.0 parts by mass, more preferably 6.0 to 20.0 parts by mass, and even more preferably 7.0 to 15.0 parts by mass, relative to 100 parts by mass of potassium chloride in the salty taste enhancer of the present invention.

[0080] When amino acids are contained in other raw materials described below, the content of amino acids in the salty taste enhancer of the present invention is a value including the amount of the amino acids.

[0081] <Other ingredients> The salty taste enhancer of the present invention may contain other raw materials besides the above-mentioned potassium chloride, fats and oils, lactic acid or lactate salts, plum vinegar, phospholipids, phosphoric acids, and amino acids, as long as the effects of the present invention are not impaired.

[0082] Other raw materials that can be contained in the salty taste enhancer of the present invention include, for example, water, thickening stabilizers such as locust bean gum, tamarind seed gum, carrageenan, xanthan gum, glucomannan, tara gum, guar gum, gellan gum, gum arabic, agar, gelatin, pectin, alginic acids, and carboxymethyl cellulose, sugar alcohols, high-intensity sweeteners, sugars such as monosaccharides, disaccharides, oligosaccharides, and polysaccharides, starch, modified starch, dextrin, animal protein, vegetable protein, and microbial protein. Proteins such as algae protein, excipients such as silicon dioxide, anti-caking agents such as fine silicon dioxide, magnesium carbonate, magnesium oxide, calcium carbonate, flavoring materials such as matcha tea and coffee, ethanol, propylene glycol, vitamins, organic acids other than lactic acid and their salts (e.g., citric acid monohydrate), inorganic acids other than phosphoric acids and their salts, flavorings, coloring agents, preservatives, antioxidants, emulsifiers other than phospholipids, dispersants, salty agents other than potassium chloride (e.g., table salt), gloss agents, and other food materials and food additives. The salty taste enhancer of the present invention can contain one or more other raw materials selected from these. In addition, when the salty taste enhancer of the present invention does not contain any allergens, among the above-mentioned other raw materials, it does not contain any foods or additives that are required to be labeled as containing allergens in the "Attachment: Labeling of Foods Containing Allergens" of the "Food Labeling Standards" of the Food and Nutrition Table No. 343 described below.

[0083] The moisture content in the salty taste enhancer of the present invention varies depending on the form of the salty taste enhancer, but is not particularly limited, and for example, when the salty taste enhancer of the present invention is in the form of a powder, granule, tablet, etc., it is preferably 10.0% by mass or less, and more preferably 5.0% by mass or less. In this case, the lower limit of the moisture content is 0% by mass. Furthermore, when the salty taste enhancer of the present invention is in a liquid form, the water content is preferably 35.0% by mass or more or 50.0% by mass or more, more preferably 52.0% by mass or more, and even more preferably 55.0% by mass or more. The upper limit is preferably 80.0% by mass or less, more preferably 78.0% by mass or less, and even more preferably 75.0% by mass or less. Therefore, in one embodiment, when the salty taste enhancer of the present invention is in a liquid form, the water content in the salty taste enhancer of the present invention is preferably 35.0 to 80.0% by mass or 50.0 to 80.0% by mass, more preferably 52.0 to 78.0% by mass, and even more preferably 55.0 to 75.0% by mass.

[0084] The moisture content in the salty taste enhancer of the present invention is a value including not only water but also moisture contained in the raw materials of the salty taste enhancer of the present invention other than the above-mentioned plum vinegar.

[0085] The content of other raw materials in the salty taste enhancer of the present invention varies depending on the form of the salty taste enhancer of the present invention, but is not particularly limited as long as it is within a range that does not impair the effects of the present invention.

[0086] For example, when the salty taste enhancer of the present invention is in the form of powder, granules, tablet, etc., the content of excipients among other raw materials of the salty taste enhancer of the present invention is preferably 50 to 85 mass %, more preferably 55 to 85 mass % in the salty taste enhancer of the present invention. The content of other raw materials of the salty taste enhancer of the present invention other than water and excipients is preferably 15 mass % or less, more preferably 10 mass % or less in the salty taste enhancer of the present invention. The lower limit of the content of other raw materials of the salty taste enhancer of the present invention other than water and excipients is 0 mass %.

[0087] For example, when the salty taste enhancer of the present invention is liquid, the content of other raw materials other than water in the salty taste enhancer of the present invention is preferably 15.0% by mass or less, more preferably 10.0% by mass or less. The lower limit of the content of other raw materials other than water in the salty taste enhancer of the present invention is 0% by mass.

[0088] <Allergens> Some of the previously known salty taste enhancers contain raw materials containing allergens, and the foods and beverages in which the salty taste enhancers can be used are limited.

[0089] Unlike previously known salty taste enhancers, the salty taste enhancer of the present invention is preferably free of allergens, from the viewpoint that there is no limitation on the foods and beverages in which the salty taste enhancer of the present invention can be used, and the effect of enhancing the salty taste without imparting an unpleasant taste to foods and beverages and without changing the expression of the salty taste can be obtained.

[0090] In the present invention, "free of allergens" refers to the absence of foods and additives that are required to be labeled as allergens in the "Appendix Labeling of Foods Containing Allergens" (hereinafter "Appendix to Food Labeling No. 343") of the Food Labeling Standards revised on June 29, 2023. The above-mentioned Appendix to Food Labeling No. 343 lists eight items that are specified as specific ingredients containing allergens in the Food Labeling Standards, namely shrimp, crab, walnuts, wheat, buckwheat, eggs, milk, and peanuts, and 20 items that are specified as equivalent to specific ingredients in the Food Labeling Standards, namely almonds, abalone, squid, salmon roe, oranges, cashew nuts, kiwi fruit, beef, sesame, salmon, mackerel, soybeans, chicken, bananas, pork, matsutake mushrooms, peaches, yams, apples, and gelatin. The salty taste enhancer of the present invention preferably does not contain any of the eight specific raw materials, and more preferably does not contain any of the 28 specific raw materials, including the 20 similar raw materials, which are required to be labeled as foods containing allergens in accordance with the Appendix to the Digestive Health Table No. 343.

[0091] In the present invention, allergens are measured according to the test method described in Digestive Table No. 36, and if the amount of allergens contained in 1 g of the salty taste enhancer of the present invention is less than 10 μg, the salty taste enhancer of the present invention is deemed to be free of allergens. In addition, in the present invention, allergens are measured according to the test method described in Digestive Table No. 36, and if the content of allergens in 1 g of each of the raw materials used in the present invention, such as oils and fats, phospholipids, etc., is less than 10 μg, the raw material is considered to be free of allergens. "Raw materials free of allergens" may be raw materials derived from specific raw materials as long as they meet the above allergen content requirements.

[0092] The salty taste enhancer of the present invention is preferable because it does not use as raw materials specific raw materials containing the above-mentioned allergens or additives derived from the above-mentioned specific raw materials, and therefore can be made to be an allergen-free salty taste enhancer, and can be used without restrictions on the foods and beverages that can be used.

[0093] <Shape of saltiness enhancer> The form of the salty taste enhancer of the present invention is not particularly limited, and may be, for example, a powder, granule, tablet, or liquid form. From the viewpoints of being easily added to food and drink and being easily able to obtain the effects of the present invention, the salty taste enhancer of the present invention is preferably in a liquid form.

[0094] When the salty taste enhancer of the present invention is in liquid form, there are no particular limitations on the solids content in the salty taste enhancer of the present invention, but from the viewpoint that the effects of the present invention can be preferably obtained even when a small amount is added to a food or beverage, the solids content is preferably 20.0 to 65.0 mass%, more preferably 20.0 to 50.0 mass% or 22.0 to 48.0 mass%, and even more preferably 25.0 to 45.0 mass%. The solid content of the salty taste enhancer of the present invention includes the above-mentioned plum vinegar. The same applies hereinafter.

[0095] [Method of manufacturing salty taste enhancer] The method of producing the salty taste enhancer of the present invention is not particularly limited, and varies depending on the form of the salty taste enhancer of the present invention, but it is preferable to produce it by mixing one or more selected from (A) potassium chloride, (B) fats and oils, and (C) lactic acid and lactate salts, preferably plum vinegar, (B) phospholipids other than fats and oils, phosphoric acids, and amino acids so that the content of fats and oils (B) is 0.001 to 0.1 mass% in the salt enhancer. Specifically, for example, when the salty taste enhancer of the present invention is in powder form, the raw materials of the salty taste enhancer of the present invention, including an excipient as necessary, are mixed to obtain a mixture, and the mixture is spray-dried or freeze-dried, and then powdered by grinding, etc., or the raw materials of the salty taste enhancer of the present invention are mixed in small amounts with an excipient and dried to obtain a powder, or a solution of the raw materials of the salty taste enhancer of the present invention is prepared, the solvent of the solution is removed by spray drying, etc., and the solution is powdered by grinding, etc. as necessary.

[0096] When the salty taste enhancer of the present invention is in the form of granules, tablets, etc., methods include mixing the raw materials of the salty taste enhancer of the present invention and molding it into any shape by granulation drying, extrusion granulation, tableting, compression, etc.

[0097] When the salty taste enhancer of the present invention is in liquid form, examples of the method include adding liquid raw materials of the salty taste enhancer of the present invention to other raw materials of the salty taste enhancer of the present invention, mixing them and dissolving or dispersing them, or mixing the raw materials of the salty taste enhancer of the present invention other than the liquid, and then mixing them with liquid raw materials of the salty taste enhancer of the present invention to dissolve or disperse them.

[0098] In the method for producing the salty taste enhancer of the present invention, there are no particular limitations on the method or order of mixing the raw materials, so long as the raw materials for the salty taste enhancer of the present invention are ultimately mixed uniformly.

[0099] In addition, when the salty taste enhancer of the present invention contains the above-mentioned phospholipids or a food containing a phospholipid, it is preferable to dissolve the phospholipid or the food containing a phospholipid in the oil or fat beforehand and then mix it with other raw materials.

[0100] [Characteristics and uses of saltiness enhancer] The salty taste enhancer of the present invention has only a slight salty taste by itself, but when added to a food or drink, it can enhance the salty taste of the food or drink without imparting an unpleasant taste. Furthermore, while previously known salty taste enhancers change the salty taste expression of the food or drink when added, resulting in an unnatural salty taste, the salty taste enhancer of the present invention has the characteristic of being able to enhance the salty taste without changing the salty taste expression of the food or drink.

[0101] There are no particular limitations on the foods and beverages in which the salty taste enhancer of the present invention can be used, and any food that generally contains salt or sodium chloride can be used without any problems. For example, foods include condiments such as miso, soy sauce, noodle soup, dashi, dressing, mayonnaise, tomato ketchup, furikake, and seasoning salt; sauces such as pasta sauce, Worcestershire sauce, pork cutlet sauce, sauce, steak sauce, bechamel sauce, meat sauce, and tomato sauce; instant foods such as soup bases for clear soup, curry roux, white sauce, soup bases for ochazuke, and soup bases; soups such as miso soup, clear soup, consommé soup, and potage soup; processed livestock products such as ham, sausage, and cheese; processed seafood products such as kamaboko, dried fish, shiokara, tsukudani, and delicacies; processed vegetables such as pickles; confectionery snacks such as potato chips and rice crackers; bakery foods such as bread, sweet bread, and cookies; cooked foods such as simmered foods, fried foods, baked foods, curries, stews, gratins, rice, porridge, and rice balls; and beverages such as soft drinks, milk drinks, and alcoholic beverages.

[0102] Among these foods and beverages, the salty taste enhancer of the present invention is preferably used in seasonings, sauces, instant cooked foods, soups, processed livestock products, processed marine products, processed vegetable products, bakery foods, and cooked foods, more preferably in seasonings, sauces, instant cooked foods, soups, processed livestock products, and processed marine products, and even more preferably in seasonings, sauces, and soups.

[0103] The salty taste enhancer of the present invention can also be mixed with table salt or sodium chloride and used as a salt composition.

[0104] [Food and beverages] Next, the food and drink of the present invention will be described.

[0105] The food or drink of the present invention is a food or drink containing the salty taste enhancer of the present invention. The salty taste enhancer of the present invention contained in the food or drink of the present invention is as described above.

[0106] The foods and beverages of the present invention are not particularly limited as long as they contain the salty taste enhancer of the present invention, and examples of such foods and beverages generally include foods and beverages that contain table salt or sodium chloride, and specifically are similar to the foods and beverages in which the salty taste enhancer of the present invention can be used as described above.

[0107] Of these, the foods and beverages of the present invention are preferably seasonings, sauces, instant cooked foods, soups, processed livestock products, processed marine products, processed vegetable products, bakery foods, and cooked foods, more preferably seasonings, sauces, instant cooked foods, soups, processed livestock products, and processed marine products, and even more preferably seasonings, sauces, and soups.

[0108] The content of the salty taste enhancer in the food or drink of the present invention is preferably 0.0005 parts by mass or more or 0.001 parts by mass or more, more preferably 0.005 parts by mass or more, and even more preferably 0.01 parts by mass or more, based on 1 part by mass of the salt content in the food or drink of the present invention. The upper limit is preferably 1.5 parts by mass or less, more preferably 1.0 parts by mass or less, and even more preferably 0.5 parts by mass or less. Therefore, in one embodiment, the content of the salty taste enhancer in the food or drink of the present invention is preferably 0.0005 to 1.5 parts by mass or 0.001 to 1.5 parts by mass, more preferably 0.005 to 1.0 parts by mass, and even more preferably 0.01 to 0.5 parts by mass, based on 1 part by mass of the salt content in the food or drink of the present invention.

[0109] The content of the salty taste enhancer in the food and drink of the present invention varies depending on the type of the food and drink of the present invention, but is preferably 0.0005 parts by mass or more, more preferably 0.001 parts by mass or more, even more preferably 0.0015 parts by mass or more, and particularly preferably 0.002 parts by mass or more, based on 100 parts by mass of the food and drink of the present invention. The upper limit is preferably 2.0 parts by mass or less, more preferably 1.5 parts by mass or less, even more preferably 1.0 parts by mass or less, and particularly preferably 0.5 parts by mass or less. Therefore, in one embodiment, the content of the salty taste enhancer in the food and drink of the present invention is preferably 0.0005 to 2.0 parts by mass, more preferably 0.001 to 1.5 parts by mass, even more preferably 0.0015 to 1.0 parts by mass, and particularly preferably 0.002 to 0.5 parts by mass, based on 100 parts by mass of the food and drink of the present invention.

[0110] In particular, when the food or beverage of the present invention is a seasoning or sauce, the content of the salty taste enhancer in the food or beverage of the present invention is preferably 0.01 to 2.0 parts by mass, more preferably 0.02 to 1.5 parts by mass, and even more preferably 0.03 to 1.0 parts by mass, in terms of solid content, per 100 parts by mass of the food or beverage of the present invention.

[0111] When the food or beverage of the present invention is a soup, the content of the salty taste enhancer in the food or beverage of the present invention is preferably 0.0005 to 0.1 parts by mass, more preferably 0.001 to 0.08 parts by mass, and even more preferably 0.0015 to 0.05 parts by mass, in terms of solid content per 100 parts by mass of the food or beverage of the present invention.

[0112] When the food or beverage of the present invention is a seasoning, the content of the salty taste enhancer in the food or beverage of the present invention is preferably 0.001 to 5 parts by mass, and more preferably 0.002 to 3 parts by mass, in terms of solid content per 100 parts by mass of the food or beverage of the present invention.

[0113] When the food or beverage of the present invention is a processed livestock product, the content of the salty taste enhancer in the food or beverage of the present invention is preferably 0.001 to 0.1 parts by mass, and more preferably 0.005 to 0.05 parts by mass, in terms of solid content per 100 parts by mass of the food or beverage of the present invention.

[0114] The food and beverage of the present invention is characterized in that, by containing the salty taste enhancer of the present invention, the salty taste is enhanced compared to the original food and beverage without imparting an unpleasant taste or changing the salty taste expression that the food and beverage originally has.

[0115] Therefore, the effects of the present invention can be preferably obtained with the food and beverage of the present invention, whether the food and beverage has had the saltiness enhancer of the present invention added to it, or whether the food and beverage has had some of the salt content reduced and had the saltiness enhancer of the present invention added to it.

[0116] In the food and drink of the present invention, even if the salt content in the food and drink is reduced, the saltiness is enhanced without imparting an unpleasant taste or changing the salty taste expression, and therefore the food and drink has a saltiness equivalent to or stronger than that of a food and drink whose salt content is not reduced. Therefore, the food and drink of the present invention is preferably a food and drink in which the salt content in the food and drink is partially reduced and which contains the salty taste enhancer of the present invention in a preferred amount described below, i.e., a reduced-salt food and drink.

[0117] In the present invention, reduced-salt food and drink refers to food and drink with a reduced salt content compared to food and drink without reduced salt content, and is preferably food and drink with reduced salt content of 10 to 90% by mass, more preferably 15 to 80% by mass, and even more preferably 20 to 70% by mass. If the amount of salt reduction is within the above numerical range, it is possible to enhance the saltiness without imparting an unpleasant taste or changing the salty taste expression, and it is possible to obtain reduced-salt food and drink with a saltiness equal to or stronger than that of food and drink without reduced salt content.

[0118] The content of the salty taste enhancer in the reduced-salt food and beverage of the present invention will vary depending on the type of food and beverage of the present invention, but is preferably 0.00005 to 1.8 parts by mass, more preferably 0.00015 to 1.2 parts by mass, even more preferably 0.0003 to 0.7 parts by mass, and particularly preferably 0.0004 to 0.35 parts by mass, in terms of solids content per 100 parts by mass of the reduced-salt food and beverage of the present invention.

[0119] The method of incorporating the salty taste enhancer of the present invention into the food or drink of the present invention is not particularly limited. For example, the salty taste enhancer of the present invention may be added to the food or drink during production, or the salty taste enhancer of the present invention may be mixed, attached, sprinkled, or coated on the food or drink when it is consumed.

[0120] [Methods for enhancing the saltiness of food and beverages] Next, the method for enhancing the saltiness of food or drink according to the present invention will be described.

[0121] The method for enhancing the saltiness of food and beverages of the present invention comprises adding to the food and beverage a saltiness enhancer containing (A) potassium chloride, (B) fats and oils, and (C) one or more selected from lactic acid and lactate salts, wherein the fats and oils (B) have a content of 0.001 to 0.1 mass %.

[0122] According to the method for enhancing the saltiness of food or drink of the present invention, it is possible to enhance the saltiness of food or drink without imparting an unpleasant taste to the food or drink and without changing the saltiness expression of the food or drink.

[0123] The saltiness enhancer used in the method for enhancing the saltiness of food or drink of the present invention is preferably the above-mentioned saltiness enhancer of the present invention.

[0124] In the method for enhancing the saltiness of foods and beverages of the present invention, the saltiness enhancer of the present invention may be added to the food or beverage so that it contains the salt, or the salt content of the food or beverage may be reduced in part so that the food or beverage contains the saltiness enhancer of the present invention in a preferred amount as described below.

[0125] There are no particular limitations on the foods and beverages to which the method of enhancing the saltiness of foods and beverages of the present invention can be applied, and the method can be applied without problems to any foods and beverages that generally contain salt or sodium chloride, specifically the same as those foods and beverages in which the above-mentioned saltiness enhancer of the present invention can be used.

[0126] Among these, foods and beverages to which the method for enhancing the saltiness of foods and beverages of the present invention can be applied are preferably seasonings, sauces, instant cooked foods, soups, processed livestock products, processed seafood products, processed vegetable products, bakery foods, and cooked foods, more preferably seasonings, sauces, instant cooked foods, soups, processed livestock products, and processed seafood products, and even more preferably seasonings, sauces, and soups.

[0127] The amount of the salty taste enhancer contained in the method for enhancing the salty taste of food and drink of the present invention is preferably 0.0005 parts by mass or more or 0.001 parts by mass or more, more preferably 0.005 parts by mass or more, and even more preferably 0.01 parts by mass or more, relative to 1 part by mass of the salt content in the food and drink of the present invention. The upper limit is preferably 1.5 parts by mass or less, more preferably 1.0 parts by mass or less, and even more preferably 0.5 parts by mass or less. Therefore, in one embodiment, the amount of the salty taste enhancer contained in the method for enhancing the salty taste of food and drink of the present invention is preferably 0.0005 to 1.5 parts by mass or 0.001 to 1.5 parts by mass, more preferably 0.005 to 1.0 parts by mass, and even more preferably 0.01 to 0.5 parts by mass, relative to 1 part by mass of the salt content in the food and drink of the present invention.

[0128] In addition, the amount of the salty taste enhancer in the salty taste enhancing method of the present invention varies depending on the type of food or drink, but is preferably 0.0005 parts by mass or more, more preferably 0.001 parts by mass or more, even more preferably 0.0015 parts by mass or more, and particularly preferably 0.002 parts by mass or more, based on 100 parts by mass of the food or drink. The upper limit is preferably 2.0 parts by mass or less, more preferably 1.5 parts by mass or less, even more preferably 1.0 parts by mass or less, and particularly preferably 0.5 parts by mass or less. Therefore, in one embodiment, the amount of the salty taste enhancer in the salty taste enhancing method of the present invention is preferably 0.0005 to 2.0 parts by mass, more preferably 0.001 to 1.5 parts by mass, even more preferably 0.0015 to 1.0 parts by mass, and particularly preferably 0.002 to 0.5 parts by mass, based on 100 parts by mass of the food or drink.

[0129] In particular, when the food or beverage of the present invention is a seasoning or sauce, the amount of the salty taste enhancer of the present invention contained in the food or beverage of the present invention is preferably 0.01 to 2.0 parts by mass, more preferably 0.02 to 1.5 parts by mass, and even more preferably 0.03 to 1.0 part by mass, in terms of solid content per 100 parts by mass of the food or beverage of the present invention.

[0130] When the food or beverage of the present invention is a soup, the amount of the salty taste enhancer of the present invention contained in the food or beverage of the present invention is preferably 0.0005 to 0.1 parts by mass, more preferably 0.001 to 0.08 parts by mass, and even more preferably 0.0015 to 0.05 parts by mass, in terms of solid content per 100 parts by mass of the food or beverage of the present invention.

[0131] When the food or beverage of the present invention is a seasoning, the amount of the salty taste enhancer of the present invention contained in the food or beverage of the present invention is preferably 0.001 to 5 parts by mass, and more preferably 0.002 to 3 parts by mass, in terms of solid content per 100 parts by mass of the food or beverage of the present invention.

[0132] When the food or beverage of the present invention is a processed livestock product, the amount of the salty taste enhancer of the present invention contained in the food or beverage of the present invention is preferably 0.001 to 0.1 parts by mass, and more preferably 0.005 to 0.05 parts by mass, in terms of solid content per 100 parts by mass of the food or beverage of the present invention.

[0133] In the method for enhancing the saltiness of a food or drink of the present invention, the method for incorporating the saltiness enhancer in the food or drink is not particularly limited. For example, the saltiness enhancer of the present invention may be incorporated during the production of the food or drink, or the saltiness enhancer of the present invention may be incorporated by mixing, adhering, sprinkling, or coating the food or drink when the food or drink is eaten.

[0134] Furthermore, according to the method for enhancing the saltiness of food and drink of the present invention, even if the method is applied to reduced-salt food and drink in which the salt content in the food and drink is reduced, it is possible to enhance the saltiness to the same or greater extent as that of food and drink in which the salt content is not reduced, without imparting an unpleasant taste to the reduced-salt food and drink or changing the salty taste expression. Therefore, the method for enhancing the saltiness of the present invention is preferably a method for enhancing the saltiness of reduced-salt food and drink.

[0135] When the saltiness enhancement method of the present invention is applied to reduced-salt food or beverage, the amount of the saltiness enhancer of the present invention to be contained is preferably 0.00005 to 1.8 parts by mass, more preferably 0.00015 to 1.2 parts by mass, even more preferably 0.0003 to 0.7 parts by mass, and particularly preferably 0.0004 to 0.35 parts by mass, in terms of solids content per 100 parts by mass of the reduced-salt food or beverage of the present invention. EXAMPLES

[0136] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0137] <Raw materials used in the examples> Potassium chloride: "Ocean Potassium" (FC Chemical Co., Ltd.) was used. Potassium chloride derived from seawater. Olive oil: "Nissin Gentle Fragrance Extra Virgin Olive Oil" (Nissin Oillio Group, Inc.) was used. It is extra virgin oil, which is an unrefined liquid oil. Rapeseed oil: "Nissin Canola Oil" (Nissin Oillio Group, Ltd.) was used. This is a refined liquid oil. Fermented potassium lactate: "Sealac P" (Beggan Tsusho Co., Ltd.) was used. The solid content was 60% by mass. Plum vinegar: "Plum vinegar" (Umeichiban Iguchi Co., Ltd.; white plum vinegar) was used. The salt content in the plum vinegar was 19% by mass. Lecithin: "SOLEC SF-D" (SOLAE Corporation; sunflower-derived lecithin) was used. The phospholipid content in the lecithin was 97% by mass. Oil-soluble oat extract: "SWEOAT OIL PL-40 FG" (manufactured by SWEDISH OAT FIBER AB) was used. The phospholipid content in the oil-soluble oat extract was 25% by mass, and the fat and oil content was 50% by mass. Tetrasodium pyrophosphate: "Tetrasodium pyrophosphate (anhydrous)" (Taihei Chemical Industry Co., Ltd.) was used. The solid content was 100% by mass. Glutamic acid: "L-glutamic acid" (Ajinomoto Co., Inc.) was used.

[0138] [Study 1: Sensory evaluation of salty taste enhancers] First, a sensory evaluation was carried out on the salty taste enhancer of the present invention itself.

[0139] A salty taste enhancer (1) was produced according to the composition shown in Table 1. Specifically, each raw material was added to water at 20° C. and thoroughly stirred to obtain a liquid salty taste enhancer (1). The obtained salty taste enhancer (1) corresponds to the salty taste enhancer of the present invention, and is a salty taste enhancer that does not contain any specific raw materials or items designated as equivalent to specific raw materials in the Food Labeling Standards and does not contain any allergens.

[0140] The salty taste enhancer (1) obtained above was prepared, along with saline solution (concentration 1% by mass) and potassium chloride aqueous solution (concentration 1% by mass) as control samples. Five panelists held 4 mL of each sample in their mouths, held it for 3 seconds to taste, then spat it out and scored the saltiness according to the following evaluation criteria, and the total score was used for evaluation. The degree of saltiness intensity for each evaluation criterion was adjusted among the panelists before evaluation to prevent differences in the evaluation criteria.

[0141] - Criteria for evaluating saltiness - 3 points: Strongly salty taste. 2 points: Tasted salty. 1 point: Tastes slightly salty. 0: No saltiness was detected at all.

[0142] -Evaluation of saltiness- A: The total score was between 13 and 15 points. B: The total score was 8 to 12 points. C: The total score was 3 to 7 points. D: The total score was 0 to 2 points.

[0143] [Table 1]

[0144] <Results of Study 1> The results of Study 1 are shown in Table 2. The results of Study 1 showed that the control salt had a strong salty taste that could be felt from the moment it was put in the mouth. In addition, potassium chloride, which has been used as a salt substitute, had a stronger salty taste when it was held in the mouth and after it was spat out, rather than the moment it was put in the mouth. In addition, while the saltiness was slightly weaker than that of table salt, it still had a sufficient salty taste, and in addition to the saltiness, a bitter taste was also felt at the same time. The salty taste enhancer (1) of the present invention contains potassium chloride as an ingredient, but the salty taste enhancer itself has almost no salty taste.

[0145] [Table 2]

[0146] [Study 2: Evaluation with noodle soup] The effect of saltiness enhancers in a commercial noodle soup (double concentrated noodle soup, Yamaki Co., Ltd.; salt content 7.2%) was evaluated. First, the salty taste enhancer used in this study was produced by the following method.

[0147] <Production of salty taste enhancer> According to the formulations shown in Tables 3 and 4, liquid salty taste enhancers (1) to (16) were produced.

[0148] Specifically, each raw material was added to water at 20°C and thoroughly stirred to obtain a liquid salty taste enhancer. In the case of salty taste enhancers (7) to (8) and (11) to (14) containing lecithin or oil-soluble oat extract, the lecithin or oil-soluble oat extract was dissolved in olive oil in advance, and then added to the water and thoroughly stirred.

[0149] Among the obtained salty taste enhancers, salty taste enhancers (1) to (14) correspond to the salty taste enhancers of the present invention, which do not contain specific raw materials or items designated as equivalent to specific raw materials in the Food Labeling Standards and do not contain allergens.

[0150] [Table 3]

[0151] [Table 4]

[0152] <Production of salty taste enhancer containing allergens> Whey minerals, which have been known as salty taste enhancers, were produced by the following method.

[0153] Sweet whey obtained as a by-product during cheese manufacturing was separated by nanofiltration membrane, then concentrated by reverse osmosis membrane separation, and the precipitate formed by heat treatment was further concentrated by an evaporator. This was dried by spray drying to obtain whey minerals with a solid content of 97% by mass. The obtained whey minerals were used as a reference example of a salty taste enhancer containing allergens.

[0154] <Evaluation method> First, the noodle soup was diluted two-fold with water to serve as a control, and the salt content in the control was 3.6% by mass.

[0155] Next, noodle soups containing each salty taste enhancer were prepared according to the formulations shown in Table 5, and Examples 2-1 to 2-14 and Comparative Examples 2-1 to 2-2 were prepared. As control examples, noodle soups to which salt was added were prepared as Control Example 2-1, and noodle soups to which the salty taste enhancer containing the allergen was added were prepared as Control Example 2-2. Furthermore, noodle soups to which the same amount of potassium chloride as the amount of potassium added by the salty taste enhancer in Example 2-1 was added were prepared as Comparative Example 2-3.

[0156] Five experienced panelists put 1 mL of each sample prepared as described above into their mouths, held it in their mouths for one second to taste, and then swallowed it, and the panelists evaluated the presence or absence of an off-flavor, the timing of the onset of the saltiness, and the strength of the saltiness according to the following evaluation criteria. Products that received a pass rating in all evaluations were deemed to have passed the test. In addition, the panelists were made to agree on each evaluation criterion before the evaluation to ensure that there were no differences in the evaluation criteria.

[0157] [Table 5]

[0158] <Evaluation of the presence or absence of off-flavors> Each sample was evaluated according to the following criteria for whether it had an unusual taste during the period from when it was placed in the mouth until it was swallowed and after it was swallowed, and the total score was used for evaluation. Samples that received a score of ○ or higher were considered to have passed the test.

[0159] --Evaluation criteria for the presence or absence of off-flavors-- 3 points: No strange taste was detected at all. 2 points: A slight strange taste was detected, but it was not a problem. 1 point: There was a slight strange taste. 0 points: A strong strange taste was felt.

[0160] -How to indicate the presence or absence of off-flavor- ◎: Total score was 13 to 15 points. ○: Total score was 9 to 12 points. △: The total score was 5 to 8 points. ×: The total score was 4 points or less.

[0161] <Evaluation of the timing of saltiness onset> Each sample was placed in the mouth, and the saltiness felt immediately after putting it in the mouth was defined as the top saltiness, the saltiness felt after that until swallowing was defined as the middle saltiness, and the saltiness felt at and after swallowing was defined as the final saltiness.

[0162] When evaluating the control noodle soup, all five panelists rated it as having a strong salty taste from the top to the middle.

[0163] Therefore, the saltiness felt at the top and middle points was scored according to the following evaluation criteria, and the total score was used for evaluation.

[0164] - Evaluation criteria for the timing of saltiness onset - 3 points: Similar to the control, there was a strong salty taste at the top and middle. 2 points: The top taste was as salty as the control, but the middle taste was weaker than the control. 1 point: The saltiness felt at the top was weaker than that of the control, but the saltiness felt as strong in the middle as the control. 0 points: The saltiness felt was weaker both at the top and in the middle compared to the control.

[0165] - A method for expressing the evaluation of the timing of saltiness onset - ◎: Total score was 13 to 15 points. ○: Total score was 9 to 12 points. △: The total score was 5 to 8 points. ×: The total score was 4 points or less.

[0166] <Evaluation of saltiness> The saltiness of each sample was scored according to the following criteria, and the total score was used to evaluate the saltiness. Samples that received a score of ○ or higher were considered to pass.

[0167] - Criteria for evaluating saltiness - 3 points: The taste was perceived as saltier than the control. 2 points: The saltiness was felt to be the same as the control. 1 point: Slightly less salty than the control. 0: Much less salty than the control.

[0168] -How to indicate saltiness- ◎: Total score was 13 to 15 points. ○: Total score was 8 to 12 points. △: The total score was 5 to 7 points. ×: The total score was 4 points or less.

[0169] <Results of Study 2> The results of Study 2 are shown in Table 6. First, in Control Example 2-1, in which salt was added to the noodle soup, the saltiness was intensified by the addition of salt. In Control Example 2-2, in which whey minerals, a saltiness enhancer containing allergens, were added, the middle saltiness was perceived as stronger than the top saltiness, and the timing of the saltiness appearance shifted slightly closer to the middle, but the effect of enhancing the saltiness was still obtained.

[0170] Next, in Examples 2-1 to 2-14, which are noodle soups to which the salty taste enhancer of the present invention was added, no strange taste was imparted, the salty taste expression did not change, and the salty taste was enhanced like Control Example 2-1 to which table salt was added. Therefore, it was found that the salty taste enhancer of the present invention can enhance the salty taste without imparting any strange taste and without changing the salty taste expression, without using raw materials containing allergens.

[0171] Among these Examples, the results of Examples 2-1 to 2-3 and Comparative Examples 2-1 to 2-2 demonstrated that there is a range of the fat or oil content in the salty taste enhancer of the present invention within which the effects of the present invention can be more preferably obtained.

[0172] From a comparison between Example 2-5 and Example 2-1, it was found that the further inclusion of plum vinegar in the salty taste enhancer suppressed the off-flavor and enhanced the salty taste. Also, since Example 2-5, which contained plum vinegar, suppressed the off-flavor and enhanced the salty taste more than Example 2-6, which contained citric acid and salt, which are some of the main components of plum vinegar, it was found that the effects of the present invention can be more favorably obtained by including plum vinegar.

[0173] Furthermore, in Examples 2-7 to 2-8, compared with Example 2-1, the off-flavor was less likely to be imparted, the salty taste expression was less likely to change, and the salty taste was enhanced. In particular, when an oil-soluble oat extract was included, the salty taste expression was less likely to change. Therefore, it was found that the effect of the present invention can be more favorably obtained when phospholipids are included. Moreover, from the results of Example 2-9, when phosphoric acids are included, no off-flavor was imparted, the salty taste expression did not change, and the salty taste was enhanced.

[0174] In contrast, in Comparative Example 2-3 in which potassium chloride was added, the effect of enhancing the saltiness was obtained, but there was a very noticeable strange taste, and since the saltiness appeared at the end, the saltiness was different from that of the original food or beverage, resulting in an unnatural saltiness.

[0175] [Table 6]

[0176] [Study 3: Evaluation of the amount of saltiness enhancer added] Using the saltiness enhancer (9), which was rated the best in Study 2, the effect of adding different amounts of saltiness enhancer to the noodle soup was evaluated.

[0177] Noodle soups were prepared with varying amounts of saltiness enhancer (9) added according to the formulations shown in Table 7. Comparative Example 3-1 was also prepared by adding an amount of potassium chloride equal to the amount of potassium added by saltiness enhancer (9) in Example 3-7.

[0178] Five experienced panelists placed 1 mL of each sample prepared as described above in their mouths, held it in their mouths for one second, and then swallowed it to evaluate the presence or absence of off-flavors, the timing of the onset of saltiness, and the strength of the saltiness, using the same evaluation methods and criteria as in Study 2.

[0179] In addition, the panelists were made to agree on each evaluation criterion before the evaluation to ensure that there were no differences in the evaluation criteria among the panelists.

[0180] [Table 7]

[0181] <Results of Study 3> The results of Study 3 are shown in Table 8. The salty taste enhancer of the present invention was able to obtain the effects of the present invention without any problems even when the amount added to food or drink was changed. In addition, the results of Study 3 showed that when the amount of the salty taste enhancer of the present invention added was small, the salty taste enhancement effect tended to decrease slightly, but this was not problematic.When the amount of the salty taste enhancer of the present invention added was large, the salty taste enhancement effect was high, but there was a tendency for a slight strange taste to be felt, but this was not problematic. As a result of comparing Example 3-7 with Comparative Example 3-1, unlike the case where potassium chloride was added, when the saltiness enhancer of the present invention was used, no strange taste was imparted and the saltiness was enhanced without changing the saltiness expression.

[0182] [Table 8]

[0183] [Study 4: Evaluation with consomme soup] Hereinafter, the effects of the salty taste enhancer of the present invention in various foods and beverages were examined using the salty taste enhancers (9), (13), and (14).

[0184] First, the effect of a salty taste enhancer on consommé soup, which is a soup, was evaluated using a commercially available consommé soup base (Ajinomoto KK Consommé: Ajinomoto Co., Inc.; salt content: 47.2% by mass).

[0185] According to the formulation shown in Table 9, a commercially available consommé soup base was added to heated water to prepare a control consommé soup. In addition, a control example 4-1 was prepared in which the amount of water was increased compared to the control to reduce the salt content in the food or drink, and Examples 4-1 to 4-3 were prepared in which a salty taste enhancer was added to this. Furthermore, a control example 4-2 was prepared in which the amount of water was increased compared to control example 4-1 to further reduce the salt content, and Example 4-4 was prepared in which a salty taste enhancer (9) was added to this. Examples 4-1 to 4-4 and control examples 4-1 to 4-2 are reduced-salt consommé soups.

[0186] Five experienced panelists put 5 mL of each sample prepared as described above in their mouths, held it for one second to taste, and then swallowed it, and evaluated the presence or absence of off-flavors and the strength of the saltiness according to the evaluation method and evaluation criteria described above. In addition, as a result of evaluating the control consommé soup, all five panelists rated that they felt a strong saltiness from the top to the middle, so the timing of the onset of the saltiness was also evaluated according to the evaluation method and evaluation criteria described above. In addition, the panelists were made to agree on each evaluation criterion before the evaluation to ensure that there were no differences in the evaluation criteria among the panelists.

[0187] [Table 9]

[0188] <Results of Study 4> The results of Study 4 are shown in Table 10. First, Control Examples 4-1 and 4-2 had no unpleasant taste and did not change in salty taste expression, but the greater the reduction in salt content, the weaker the saltiness became. In contrast, the effects of the present invention were favorably obtained in all of Examples 4-1 to 4-3, in which the salty taste enhancer of the present invention was added to reduced-salt consommé soup.Furthermore, the effects of the present invention were also obtained without any problems in Example 4-4, in which the salty taste enhancer (9) of the present invention was added to consommé soup with a greater reduction in salt.

[0189] [Table 10]

[0190] [Study 5: Evaluation with miso soup] The effect of a salty taste enhancer on miso soup, a type of soup, was evaluated using a commercially available reduced-salt miso (additive-free reduced-salt: Shinshuichi Miso Co., Ltd.; salt content 9.3% by mass).

[0191] According to the composition shown in Table 11, powdered bonito stock (salt content 18.7% by mass), salt for the control, and salty taste enhancer for Examples 5-1 to 5-3 were added to heated water and mixed, and reduced-salt miso was dissolved in the mixture to prepare evaluation samples. Examples 5-1 to 5-3 and Control Example 5-1 are reduced-salt miso soups.

[0192] Five experienced panelists put 5 mL of each sample prepared as described above in their mouths, held it for one second to taste, and then swallowed it to evaluate the presence or absence of off-flavors and the strength of the saltiness according to the evaluation method and evaluation criteria described above. In addition, as a result of evaluating the control miso soup, all five panelists evaluated that they felt a strong saltiness from the top to the middle, so the timing of the onset of the saltiness was also evaluated according to the evaluation method and evaluation criteria described above. In addition, the panelists were made to agree on each evaluation criterion before the evaluation to ensure that there were no differences in the evaluation criteria among the panelists.

[0193] [Table 11]

[0194] <Results of Study 5> The results of Study 5 are shown in Table 12. In miso soup, the reduced-salt miso soup, Control Example 5-1, had a weaker saltiness, but the reduced-salt miso soup, Examples 5-1 to 5-3, in which the salty taste enhancer of the present invention was added, exhibited the desired effects of the present invention.

[0195] [Table 12]

[0196] [Study 6: Evaluation with Worcestershire sauce] Using commercially available Worcestershire sauce (Worcestershire sauce: Bulldog Sauce Co., Ltd.; salt content: 9.1% by mass), the effect of the salty taste enhancer of the present invention on Worcestershire sauce, which is a sauce, was evaluated.

[0197] A control Worcestershire sauce was prepared according to the formulation shown in Table 13. In addition, evaluation samples were prepared by adding and mixing water and salt to the Worcestershire sauce in Control Example 6-1, or water and a salty taste enhancer in Examples 6-1 to 6-3.

[0198] Five experienced panelists put 1 mL of each sample prepared as described above in their mouths, held it for one second to taste, and then swallowed it to evaluate the presence or absence of off-flavors and the strength of the saltiness according to the evaluation method and evaluation criteria described above. In addition, when evaluating the control Worcestershire sauce, all five panelists rated that it tasted strongly salty from the top to the middle, so the timing of the onset of the saltiness was also evaluated according to the evaluation method and evaluation criteria described above. In addition, the panelists were made to agree on each evaluation criterion before the evaluation to ensure that there were no differences in the evaluation criteria among the panelists.

[0199] [Table 13]

[0200] <Results of Study 6> The results of Study 6 are shown in Table 14. Examples 6-1 to 6-3, which contained the salty taste enhancer of the present invention, had the same salty taste intensity as Control Example 6-1, which contained salt added to Worcestershire sauce, and it was found that the salty taste enhancement effect was also obtained in Worcestershire sauce. In addition, no strange taste was imparted, and the salty taste expression did not change. Comparing Examples 6-1 to 6-3, the effect of the present invention was greatest in Example 6-1, and Examples 6-2 and 6-3 were slightly inferior to Example 6-1, but still provided sufficient effects.

[0201] [Table 14]

[0202] [Study 7: Evaluation with sausages] The effect of the salty taste enhancer of the present invention on sausage, a processed livestock product, was evaluated.

[0203] A minced pork mixture was obtained by mixing ground pork (salt content 0.145% by mass), salt, black pepper (salt content 0.165% by mass), and water in a bowl according to the composition shown in Table 15. The minced pork mixture was left to stand overnight to mature, then stuffed into a casing, and molded and heated in the usual manner to prepare a control sausage.

[0204] In addition, the sausage of Control Example 7-1 was prepared in the same manner as above except that the amount of salt in the control sausage was reduced. Furthermore, the sausages of Examples 7-1 to 7-3 were prepared in the same manner as above except that the amount of salt in the control sausage was reduced and a salty taste enhancer was added to the ground pork together with the salt and other ingredients. Control Example 7-1 and Examples 7-1 to 7-3 are reduced-salt sausages having a lower salt content than the control.

[0205] Five experienced panelists took a bite of each sample prepared as described above, chewed for 3 seconds, tasted, and then swallowed it, and evaluated the presence or absence of off-flavors and the strength of saltiness according to the above-mentioned evaluation method and evaluation criteria. In addition, as a result of evaluating the control sausage, all five panelists evaluated that it tasted strongly salty from the top to the middle, so the timing of saltiness onset was also evaluated according to the above-mentioned evaluation method and evaluation criteria. In addition, the panelists were made to agree on each evaluation criterion before the evaluation to ensure that there were no differences in the evaluation criteria among the panelists.

[0206] [Table 15]

[0207] <Results of Study 7> The results of Study 7 are shown in Table 16. The reduced-salt sausage of Comparative Example 7-1 had a weaker saltiness than the control sausage. In contrast, the saltiness of Examples 7-1 to 7-3, which contained the salty taste enhancer of the present invention, was enhanced and felt to be the same saltiness as the control sausage. In addition, no strange taste was imparted, and the salty taste expression did not change. The effect of enhancing the saltiness of the saltiness enhancer of the present invention in Study 7 was somewhat smaller than when it was added to foods and beverages in Studies 2 and 4 to 6 above, but the effect of the present invention was obtained without any problems.

[0208] [Table 16]

Claims

1. (A) potassium chloride, (B) fats and oils, and (C) one or more selected from lactic acid and lactate salts Contains (B) A salty taste enhancer having an oil / fat content of 0.001 to 0.1% by mass.

2. The salty taste enhancer according to claim 1 , wherein the oil or fat (B) is an unrefined oil or fat.

3. The salty taste enhancer according to claim 1 or 2, further comprising plum vinegar.

4. The salty taste enhancer according to claim 1 or 2, further comprising a phospholipid.

5. The salty taste enhancer according to claim 1 or claim 2, further comprising an oil-soluble oat extract.

6. The salty taste enhancer according to claim 1 or 2, which does not contain any allergens.

7. A food or drink comprising the salty taste enhancer according to claim 1 or 2.

8. (A) potassium chloride, (B) fats and oils, and (C) containing one or more selected from lactic acid and lactate salts, (B) A method for enhancing the saltiness of a food or beverage, comprising adding a saltiness enhancer having an oil / fat content of 0.001 to 0.1 mass % to the food or beverage.

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