Umami enhancing agent of sodium glutamate

Abstract

To provide a new method for reducing an amount of sodium glutamate used.SOLUTION: Potassium chloride and sodium aspartate can be used together with sodium glutamate to enhance the umami of the sodium glutamate. The method can be utilized particularly in a soup pack, a granular or blockish soup, etc. The soup etc. can be suitably utilized in a processed food such as an instant noodle. In addition, arginine, inulin, and ribonucleic acid are preferably used in combination.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a flavor enhancer for monosodium glutamate, and more particularly to a reduced-salt composition containing reduced monosodium glutamate, and a method for producing a reduced-salt processed food that uses the reduced-salt composition to reduce the sodium intake. [Background technology]

[0002] In recent years, there has been a strong demand to reduce sodium intake for the purpose of preventing hypertension and complications due to hypertension, etc. Here, most of the sodium intake comes from table salt. Here, by using monosodium glutamate (MSG), which is known to have a umami taste, as a substitute for salt, the overall sodium intake can be reduced. In other words, when the amount of salt in food is reduced, the saltiness is reduced and the food tastes bland, but by adding monosodium glutamate, which imparts umami, the food tastes richer.

[0003] On the other hand, the monosodium glutamate itself also contains sodium, so it would be preferable to have a method for enhancing the umami effect of monosodium glutamate in order to reduce the amount of monosodium glutamate used. However, there are no prior patent applications relating to such a method for enhancing the umami taste of monosodium glutamate. Also, various methods for reducing the amount of salt used have been disclosed, as shown in the following prior art: [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 7051514 [Patent Document 2] Patent No. 6494326 [Patent Document 3] Patent No. 6494325 Summary of the Invention [Problem to be solved by the invention]

[0005] Therefore, the present inventors conducted research into methods for reducing the amount of monosodium glutamate used. [Means for solving the problem]

[0006] As a result of intensive research by the present inventors, it was found that the umami taste of monosodium glutamate can be enhanced by using potassium chloride and sodium aspartate in addition to monosodium glutamate. That is, the first invention of the present application is "A flavor enhancer for monosodium glutamate containing potassium chloride and monosodium aspartate."

[0007] Applicant next contemplates a monosodium glutamate-containing food product which utilizes said palatability enhancer. That is, the second invention of the present application is "A food containing monosodium glutamate using the umami enhancer described in claim 1."

[0008] Next, the applicant also contemplates a flavor enhancer containing potassium chloride, sodium aspartate, and monosodium glutamate. That is, the third invention of the present application is "A umami seasoning containing potassium chloride, sodium aspartate and monosodium glutamate."

[0009] Next, applicant contemplates a method of producing a food product comprising the steps of adding potassium chloride, sodium aspartate and monosodium glutamate. That is, the fourth invention of the present application is "A method for producing a food product, characterized by adding potassium chloride, sodium aspartate and monosodium glutamate."

[0010] In particular, the food manufacturing method is preferably directed to processed foods such as instant noodles. That is, the fifth invention of the present application is "A method for producing a food product according to claim 4, wherein the food product is a processed food product."

[0011] In particular, it can be suitably used for powder or liquid soup packs for processed foods. That is, the sixth invention of the present application is "The method for producing a processed food according to claim 5, wherein the processed food is a soup pack or a granular or block-shaped soup."

[0012] Next, the present invention also contemplates instant foods themselves in commercial form, including processed foods such as the above-mentioned soup packs. That is, the seventh invention of the present application is "An instant food comprising a processed food produced by the manufacturing method of claim 5."

[0013] Next, the applicant also contemplates a method for enhancing the palatability of monosodium glutamate by using potassium chloride, monosodium aspartate and monosodium glutamate. That is, the eighth invention of the present application is "A method for enhancing the umami taste of monosodium glutamate by using potassium chloride, monosodium aspartate and monosodium glutamate." Effect of the Invention

[0014] By utilizing the present invention, it is possible to enhance the flavor of foods containing monosodium glutamate and reduce the sodium content. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] The present invention will be described below with reference to examples, although the present invention is not limited to the following examples.

[0016] ─Explanation of each ingredient─ 〇Sodium glutamate Monosodium glutamate is the sodium salt of glutamic acid, an acidic amino acid. It is a typical umami seasoning. Glutamic acid is also the umami component of kelp, and can be produced by fermentation.

[0017] Potassium chloride Potassium chloride (KCl) has a salty taste and is used as a salt substitute. However, it has an acrid and bitter taste, and when added as a salt substitute, it can impart these particular potassium chloride flavors.

[0018] Sodium aspartate Sodium aspartate is the sodium salt of the acidic amino acid aspartic acid.

[0019] ─An agent for enhancing the flavor of monosodium glutamate containing potassium chloride and monosodium aspartate─ The "umami enhancer" of the present invention is sufficient as long as it contains at least potassium chloride and sodium aspartate in addition to sodium glutamate, and may of course also contain other ingredients such as various oils and fats, solvents, fragrances, seasonings, etc.

[0020] ─Proportion of each ingredient─ Regarding the ratio of each component in the monosodium glutamate umami enhancer of the present invention, assuming that the amount of monosodium glutamate is 3 parts by weight, the ratio of each component is not limited, but it is more preferable to set it as follows.

[0021] First, the amount of potassium chloride is preferably 9 to 17 parts by weight, more preferably 11 to 15 parts by weight, and most preferably 12 to 14 parts by weight. Next, the amount of sodium aspartate is preferably 0.6 to 6 parts by weight, more preferably 1 to 5 parts by weight, and most preferably 2 to 4 parts by weight.

[0022] ─Foods that use umami enhancers─ The "food using the umami enhancer described in claim 1" of the present invention is sufficient if it contains at least potassium chloride and sodium aspartate in addition to monosodium glutamate, and may of course contain other ingredients such as various oils and fats, solvents, flavorings, seasonings, starch, amino acids, proteins, etc.

[0023] Specifically, for example, a powder or liquid soup pack containing at least potassium chloride and sodium aspartate in addition to monosodium glutamate can be mentioned as an example, but is not limited thereto, and it is sufficient that the final form contains at least potassium chloride and sodium aspartate in addition to monosodium glutamate when various foods are produced.

[0024] For example, as long as there is an ingredient (various additive ingredients in powder, granules, liquid, etc.) containing potassium chloride, sodium aspartate, or monosodium glutamate, and the ingredient is added or mixed during the production of the processed food or when it is eaten, it will fall under the category of "food that uses the umami enhancer described in claim 1" according to the present invention.

[0025] ─Umami seasoning─ Regarding the "umami seasoning containing potassium chloride, sodium aspartate and monosodium glutamate" of the present invention, typically, monosodium glutamate itself is a material that imparts umami flavor, but it is sufficient that the seasoning contains at least potassium chloride and sodium aspartate in addition to the monosodium glutamate, and it may of course also contain other ingredients such as various oils and fats, solvents, flavorings, seasonings, starch, amino acids, proteins, etc.

[0026] ─Production method for processed foods with enhanced umami taste of monosodium glutamate─ In the present invention, a "method for producing a processed food in which the umami taste of monosodium glutamate is enhanced" means any method for producing various foods that includes a step of adding at least potassium chloride and sodium aspartate together with monosodium glutamate during any of the production processes of the foods.

[0027] Each of monosodium glutamate, potassium chloride, and sodium aspartate may be in either powder or liquid form, and may also be contained in the raw materials used in the food manufacturing process, and may of course be mixed to produce processed foods. It goes without saying that the processed food in question is made up of a number of parts which are mixed together at the time of consumption so that at the time of consumption, at least potassium chloride and sodium aspartate are present together with monosodium glutamate.

[0028] --Method for enhancing the umami of monosodium glutamate by adding potassium chloride, monosodium aspartate and monosodium glutamate-- The "method for enhancing the umami taste of monosodium glutamate by adding potassium chloride, monosodium aspartate and monosodium glutamate" of the present invention refers to a method intended to result in a form in which the food contains at least potassium chloride and monosodium aspartate in addition to monosodium glutamate when it is produced or eaten.

[0029] 〇Soup pack The present invention is particularly suitable for use in the manufacture of soup packs. For example, in the case of powdered or liquid soup, the ingredients of the powdered soup may contain at least potassium chloride and sodium aspartate in addition to monosodium glutamate. In particular, these soup packs can be sold as standalone products, but are also suitable for use in instant foods such as instant noodles.

[0030] Granulated or block soup The present invention can also be suitably applied to the production of granulated or block-shaped soup, for example, if the ingredients of granulated granulated soup or molded block-shaped soup contain at least potassium chloride and sodium aspartate in addition to monosodium glutamate.

[0031] In particular, these granular or block-shaped soups can be packed in a prescribed packaging material and sold as a single product, but they can also be suitably used by directly filling instant foods such as instant noodles, or by storing them in small bags.

[0032] 〇Processed foods The soup pack can be used as a part of a processed food product. Specifically, for example, in the case of instant foods such as instant noodles, a dried noodle block and an attached soup pack can be enclosed in a single packaging material (soft packaging material or a cup-shaped container) and sold as a product.

[0033] For example, the soup pack of the present invention can be used as a soup pack for these products. Specifically, in the case of instant noodles in a bag, it can be attached as an attached soup pack to the instant noodles, and in the case of cup noodles, it can be used as an attached soup pack included inside the instant noodles, or if the soup is in a powdered state, it can be sold as a product in a state where it is sealed in a cup as it is. It can also be used for instant foods such as cup rice, cup soup, and stick soup packs. In this way, the processed food of the present application can be used in various ways.

[0034] ─Other ingredients─ In the flavor enhancer of the present invention, it is preferable to further use arginine, inulin, and ribonucleic acid in combination. Arginine Arginine is a kind of basic amino acid. The ratio of arginine added is preferably 0.05 to 0.5 parts by weight relative to 3 parts by weight of sodium glutamate. More preferably, it is 0.07 to 0.4 parts by weight. Most preferably, it is 0.1 to 0.3 parts by weight. In the present invention, arginine refers to arginine or its salts (arginine hydrochloride, etc.).

[0035] Inulin Inulin is a type of polysaccharide found in large quantities in the roots of plants in the Asteraceae family. It is a type of fructose polymer and is known as a water-soluble dietary fiber. The addition ratio of inulin is preferably 0.3 to 3 parts by weight relative to 3 parts by weight of sodium glutamate, more preferably 0.5 to 2 parts by weight, and most preferably 1 to 1.5 parts by weight.

[0036] Ribonucleic acid The ribonucleic acid referred to in the present invention is a type of tasty nucleotide, and relates to a nucleic acid-based seasoning. The main components are sodium inosinate and sodium guanylate. It is known as a type of umami ingredient. The addition ratio of the present ribonucleic acid is preferably 0.1 to 0.7 parts by weight relative to 3 parts by weight of sodium glutamate, more preferably 0.2 to 0.6 parts by weight, and most preferably 0.3 to 0.5 parts by weight.

[0037] - The content ratio to the total weight of the food (this is important. It is the basis for the numerical limit) - What is the concentration at the time of consumption? The flavor enhancer of the present invention is preferably consumed at a concentration of about 0.03% to 0.22% by weight, based on the total weight including sodium glutamate (sodium glutamate + potassium chloride + sodium aspartate), depending on the food to be eaten, more preferably 0.07% to 0.18% by weight, and most preferably 0.09% to 0.16% by weight.

[0038] For example, instant noodle soup can be suitably used by setting the content within any of the above ranges. Furthermore, when sodium glutamate is used, the present invention can enhance the umami taste of sodium glutamate, and therefore the present invention can be used to reduce the amount of salt used in the target food.

[0039] Specifically, although it depends on the food to be used, it is preferable to replace 20 to 60% by weight of the salt in the food to be used with the flavor enhancer of the present invention out of 100% by weight of the salt.More preferably, 30 to 50% by weight is replaced.More preferably, 40 to 45% by weight is replaced.

[0040] Amount of the flavor enhancer of the present invention substituted for monosodium glutamate When using the flavor enhancer of the present invention for monosodium glutamate, the amount of substitution is not particularly limited, but it is preferable to substitute about 20 to 80% by weight of the 100% by weight of monosodium glutamate used conventionally to obtain the same flavor, more preferably 30 to 70% by weight, and most preferably 35 to 65% by weight. EXAMPLES

[0041] Examples of the present invention will be described below, but the present invention is not limited to the following examples.

[0042] [Test Example 1] Flavor enhancement effect of the flavor enhancer of the present invention on monosodium glutamate The umami enhancer of the present invention was tested to determine the degree of umami intensity of monosodium glutamate. ─Adjusting the basic composition─ The basic mixture was 3 parts by weight of sodium glutamate, 13 parts by weight of potassium chloride, and 3 parts by weight of sodium aspartate, and a 1% by weight solution of these mixtures was prepared. The seasoning liquid was then diluted as shown in Table 1 below.

[0043] The weight (g) of each component contained in 100 g of seasoning liquid for each test group is shown in Table 1. In Table 1, sodium glutamate is listed as Glu-Na, potassium chloride as KCl, and sodium aspartate as Asp-Na.

[0044] [Table 1]

[0045] As a control (comparison object), a 1% by weight (control) sodium glutamate solution was prepared, and the umami intensity of the seasoning liquid of the present invention at each concentration was tested in relation to the umami intensity of this comparison solution.

[0046] ─Evaluation method─ The umami intensity was evaluated in five categories: initial taste, middle taste, aftertaste, overall umami taste, and overall taste strength. The taste changes from initial taste to middle taste to aftertaste depending on the time that has passed since eating. Next, the evaluation of the 1 wt% sodium glutamate solution was carried out on a 5-point scale from 1 to 5, with the higher the score, the stronger the taste or umami, for each of the initial taste, middle taste, aftertaste, overall umami, and overall taste strength, with 3 points each. The evaluation was then carried out to see how the seasoning liquid of the present invention would be rated in each category.

[0047] The evaluation was carried out by six experienced soup technicians, and the average of their evaluations was used. The results are shown in Table 2. Furthermore, the rightmost column of Table 2 shows the ratio of the sodium concentration of the solution in each test group to the 1 wt% sodium glutamate solution (the sodium concentration of the solution in each test group when the sodium concentration of the 1 wt% sodium glutamate solution is taken as 1.000).

[0048] [Table 2]

[0049] ─Results─ It was found that the seasoning liquid of the present invention can provide a taste equivalent to that of 1% monosodium glutamate at a concentration of about 0.25% by weight to 0.33% by weight, and furthermore, it was found that the amount of sodium can be significantly reduced. However, it seemed that as the concentration of the seasoning liquid of the present invention was increased, the tendency for the acrid and bitter taste of potassium chloride to be slightly noticeable became stronger.

[0050] [Test Example 2] Changes when the mixing ratio of potassium chloride is changed Using the 0.25 wt % solution of Test Plot 1-2 in Test Example 1 as a standard, tests were conducted to determine the degree of umami provided by each seasoning liquid (0.25 wt %) when the blending ratio of potassium chloride was changed. The weight (g) of each component contained in 100 g of seasoning liquid for each test group is shown in Table 3.

[0051] [Table 3] Next, the results of the evaluation of umami intensity are shown in Table 4. The evaluation method was the same as in Test Example 1.

[0052] [Table 4]

[0053] ─Results─ It was found that increasing the ratio of potassium chloride in the seasoning liquid of the present invention enhanced the umami and overall flavor intensity. However, it seemed that increasing the ratio of potassium chloride (KCl) increased the tendency for the acridness and bitterness of potassium chloride to be slightly perceived.

[0054] [Test Example 3] Changes when the blending ratio of sodium aspartate is changed Using the 0.25 wt % solution of Test Plot 1-2 in Test Example 1 as a standard, tests were conducted to determine the degree of umami exhibited by each seasoning liquid (0.25 wt %) when the blending ratio of sodium aspartate was changed. The weight (g) of each component contained in 100 g of seasoning liquid for each test group is shown in Table 5.

[0055] [Table 5] Next, the results of the evaluation of umami intensity are shown in Table 6. The evaluation method was the same as in Test Example 1.

[0056] [Table 6]

[0057] ─Results─ It was observed that as the proportion of sodium aspartate (Asp-Na) in the seasoning liquid of the present invention was increased, the umami flavor tended to be subtly enhanced.

[0058] [Test Example 4] The 0.25% by weight solution of Test Area 1-2 in Test Example 1 was used as a base solution, and changes were examined when any one of L-arginine, inulin, and ribonucleic acid, or a combination of these, was added to the base solution. Incidentally, L-arginine was added to the base solution to give a concentration of 0.1% by weight, and inulin was added to the base solution to give a concentration of 1.0% by weight.

[0059] Furthermore, ribonucleic acid (containing sodium inosinate and sodium guanylate in a 1:1 ratio) was added to the base solution to a concentration of 0.3% by weight. The combination of additional ingredients for each test group and the results of the sensory evaluation are shown in Table 7. In addition, bitterness and astringency are also shown in this test. The bitterness and astringency of the base solution are set to 3, and the lower the number, the less bitterness and astringency. In Table 7, arginine is listed as Arg, inulin as Inu, and ribonucleic acid as Rib-Na.

[0060] [Table 7]

[0061] ─Results─ It was found that the bitterness and harshness of the seasoning liquid of the present invention can be reduced by adding arginine, inulin, or ribonucleic acid to the base solution (a mixed solution of monosodium glutamate, potassium chloride, and sodium aspartate). It was also found that the bitterness and harshness can be further reduced by adding two or more of arginine, inulin, or ribonucleic acid, and that the bitterness and harshness can be reduced most by adding all three. Furthermore, it was found that the overall flavor intensity was enhanced by adding arginine or ribonucleic acid.

Claims

1. A flavor enhancer for monosodium glutamate containing potassium chloride and monosodium aspartate.

2. A sodium glutamate-containing food product, which uses the flavor enhancer according to claim 1.

3. A flavor enhancer containing potassium chloride, sodium aspartate, and monosodium glutamate.

4. A method for producing a food product, comprising adding potassium chloride, sodium aspartate, and sodium glutamate.

5. The method for producing a food product according to claim 4, wherein the food product is a processed food product.

6. The method for producing a processed food according to claim 5, wherein the processed food is a soup pack or a granular or block-shaped soup.

7. 6. An instant food comprising a processed food produced by the method of claim 5.

8. A method for enhancing the umami taste of monosodium glutamate by using potassium chloride, monosodium aspartate and monosodium glutamate.

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