Agent for reducing bitterness caused by potassium chloride

Abstract

To provide means for reducing harshness or bitterness in so-called salt-reduced processed meat products that contain potassium chloride.SOLUTION: The present invention provides an agent for reducing bitterness caused by potassium chloride, comprising aspartame and sucralose, in a proportion of 120 to 300 pts.mass of sucralose to 100 pts.mass of aspartame.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a bitter taste reducing agent using potassium chloride, and more particularly, to a bitter taste reducing agent using potassium chloride containing aspartame and sucralose and blended in a ratio of 100 to 300 parts by mass of sucralose with respect to 100 parts by mass of aspartame.

Background Art

[0002] It is known that the texture of processed meat products such as ham and sausage is mainly obtained by heat-bonding among proteins in meat called salt-soluble proteins to form a three-dimensional network structure and enclosing moisture and fat in the network. In order to form a network structure in the salt-soluble proteins eluted by salt, it is important to elute them sufficiently, and for this purpose, it has been necessary to add table salt or the like.

[0003] Due to the increasing health consciousness in recent years, for example, for the prevention and treatment of hypertension, it may be recommended to reduce the salt content in food, and the development of low-salt foods added with potassium chloride as an alternative salt to replace all or part of sodium chloride has been actively carried out. However, it is also known that when a sufficient amount of potassium chloride is added to compensate for the reduction in saltiness, the unique bitter taste and pungent taste of potassium chloride may have an unfavorable influence on the taste of the food.

[0004] As means for suppressing the bitterness and the like of potassium chloride, there have been proposed a method for masking the unpleasant taste of potassium chloride, which is characterized by blending a masking composition containing inositol, fructooligosaccharide, cyclic oligosaccharide, and a high-intensity sweetener (see, for example, Patent Document 1), a method for reducing off-flavors caused by potassium chloride or magnesium chloride by coexisting trehalose and tartaric acid or its salt (see, for example, Patent Document 2), and a flavoring composition characterized by containing potassium chloride, an aspartate, a sweetener, and one or more umami components other than aspartate (see, for example, Patent Document 3). However, it is difficult to say that the taste has been sufficiently improved in these potassium chloride-containing products.

[0005] On the other hand, in recent years, for the prevention and treatment of metabolic syndrome (such as obesity, diabetes, fatty liver, etc.), many low-carbohydrate and zero-carbohydrate foods have appeared on the market. The degree of carbohydrate reduction varies depending on the type of food. In meat processed products, many 100% off (zero-carbohydrate) products have been developed in which saccharides such as sucrose and reduced maltose are replaced with artificial sweeteners.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0007] An object of the present invention is to provide means for reducing the astringency and bitterness in so-called low-salt meat processed products containing potassium chloride.

Means for Solving the Problems

[0008] The inventors of the present invention have found that, for meat processed products containing potassium chloride and artificial sweeteners currently on the market, there are cases where they may be evaluated as having a bitter taste or an astringent taste. In response, they have been conducting studies to improve the degree of bitterness and astringency by changing the raw materials used in the meat processed products. However, instead of the conventional combination of artificial sweeteners of acesulfame potassium, advantame, and aspartame, they have found that by using a combination of aspartame and sucralose, the bitterness is significantly reduced. For example, when they continued to study the blending ratio of aspartame and sucralose, they found that when using a pickle solution blended at a ratio of 120 to 300 parts by mass of sucralose with respect to 100 parts by mass of aspartame, while using potassium chloride, the bitterness and astringency of the meat processed product can be effectively reduced. Also, it was confirmed that, compared with conventional products, even when reducing the types and significantly reducing the blending amounts of artificial sweeteners, such meat processed products are not too sweet and the balance of sweetness is improved, thus leading to the completion of the present invention.

[0009] That is, the present invention is as follows. [1] A bitterness reducing agent for potassium chloride, characterized in that aspartame and sucralose are blended at a ratio of 120 to 300 parts by mass of sucralose with respect to 100 parts by mass of aspartame. [2] The bitterness reducing agent according to [1] above, characterized in that it is blended at a ratio of 200 parts by mass of sucralose with respect to 100 parts by mass of aspartame. [3] The bitterness reducing agent according to [1] above, characterized in that it is a pickle solution. [4] The bitterness reducing agent according to [3] above, characterized in that the aspartame content in the pickle solution is 0.0001 to 1% by mass and the sucralose content is 0.00012 to 3% by mass. [5] The bitterness reducing agent according to [3] above, characterized in that the pickle solution contains glycine in addition to aspartame and sucralose. [6] The bitterness reducing agent according to [5] above, characterized in that the glycine content in the pickle solution is 0.002 to 10% by mass. [7]Potassium chloride-containing salted meat added with the bitterness reducing agent according to any one of the above [1] to [6]. [8]A meat processed product prepared from the salted meat according to the above [7].

[0010] Moreover, the present invention is as follows. [9]A method for producing a meat processed product sequentially comprising the following steps (A) to (C). (A) A step of preparing a bitterness reducing agent for potassium chloride according to any one of the above [1] to [6] as a pickle liquid; (B) A step of adding the pickle liquid prepared in step (A) to meat chunks to prepare salted meat; (C) A step of heating and / or drying the salted meat prepared in step (B) to prepare a meat processed product;

[10] The method for producing a meat processed product according to the above [9], characterized in that the meat processed product is low-salt ham or bacon. [Advantages of the Invention]

[0011] According to the bitterness reducing agent of the present invention, when using a potassium chloride-containing pickle liquid with the types and blending amounts of artificial sweeteners reduced compared to conventional products, a meat processed product can be prepared in which bitterness is reduced without causing a fishy taste and an appropriate sweetness can be felt. [Embodiments for Carrying Out the Invention]

[0012] As the bitterness reducing agent for potassium chloride of the present invention (hereinafter, sometimes simply referred to as "bitterness reducing agent"), there is no particular limitation as long as it is a bitterness reducing agent in which aspartame and sucralose are blended at a ratio of 120 to 300 parts by mass of sucralose with respect to 100 parts by mass of aspartame, and it is a bitterness reducing agent that can be suitably used as a potassium chloride-containing pickle liquid. Such a pickle liquid originally meant a liquid for pickling meat processed products that may be prone to spoilage in salt for long-term storage, but in the present invention, it can include a liquid containing a seasoning liquid and the like while adding saltiness.

[0013] The above-mentioned potassium chloride is a compound represented by KCl. In the present invention, as potassium chloride, it is also possible to use purified potassium chloride powder, granules, solutions, or materials containing potassium chloride such as "nigari" that is by-produced when purifying sodium chloride from seawater.

[0014] As the content of potassium chloride in the pickle liquid in the present invention, an amount that becomes 0.03 to 3% by mass in salted meat can be exemplified, preferably 0.2 to 2% by mass, and more preferably 0.3 to 1% by mass.

[0015] As the concentration of potassium chloride in the salted meat in the present invention, a concentration that becomes 0.033 to 3.3% by mass in meat processed products can be exemplified, preferably 0.22% by mass to 2.2% by mass, and more preferably 0.33 to 1.1% by mass.

[0016] The above-mentioned aspartame is N-(L-α-aspartyl)-L-phenylalanine 1-methyl ester (a dipeptide in which L-aspartic acid and phenylalanine methyl ester are bonded), and is known as a high-intensity sweetener having a sweetness about 200 times that of sugar.

[0017] The production method of the above-mentioned aspartame is not particularly limited, and known methods of either chemical methods or biochemical methods can be cited, and commercially available products can also be used.

[0018] As the content of aspartame in the pickle liquid in the present invention, an amount that becomes 0.00006 to 0.0125% by mass in the salted meat after processing can be exemplified, preferably 0.00025 to 0.01% by mass, and more preferably 0.0006 to 0.003% by mass.

[0019] As the concentration of aspartame in the salted meat in the present invention, a concentration that becomes 0.00007 to 0.01389% by mass in meat processed products can be exemplified, preferably 0.00028 to 0.01111% by mass, and more preferably 0.00067 to 0.00333% by mass.

[0020] The above-mentioned sucralose has a structure in which three hydroxyl groups at the 4-position, 1'-position, and 6'-position of sucrose are substituted with chlorine atoms, and it is 1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl 4-chloro-4-deoxy-α-D-galactopyranoside. It is known as a high-intensity sweetener having a sweetness about 600 times that of sucrose.

[0021] The method for producing the above-mentioned sucralose is not particularly limited as long as it can selectively substitute three of the hydroxyl groups of sucrose with chlorine, and it can be produced by a known production method. However, commercially available products can also be used. Examples of commercially available products include "Sucralose" manufactured by Mitsui Toatsu Chemicals, Inc.

[0022] As the content of sucralose in the above-mentioned pickle liquid, an amount that becomes 0.00012 to 0.025% by mass in the processed salted meat can be exemplified. 0.0005 to 0.018% by mass is preferable, and 0.0012 to 0.006% by mass is more preferable.

[0023] As the concentration of sucralose in the salted meat in the present invention, a concentration that becomes 0.00013 to 0.02778% by mass in the meat processed product can be exemplified. 0.00056 to 0.02% by mass is preferable, and 0.00133 to 0.00667% by mass is more preferable.

[0024] In the bitterness reducing agent of the present invention, sucralose is blended at a ratio of 120 to 300 parts by mass with respect to 100 parts by mass of aspartame. A ratio of 140 to 300 parts by mass of sucralose with respect to 100 parts by mass of aspartame is preferable, a ratio of 140 to 280 parts by mass of sucralose with respect to 100 parts by mass of aspartame is more preferable, a ratio of 150 to 250 parts by mass of sucralose with respect to 100 parts by mass of aspartame is even more preferable, and a ratio of 200 parts by mass of sucralose with respect to 100 parts by mass of aspartame is particularly preferable.

[0025] In addition to aspartame and sucralose, the bitterness reducing agent of the present invention can further contain glycine in order to reduce bitterness. The above-mentioned glycine is a non-essential amino acid classified as a non-polar side-chain amino acid having a structure of CH 2 (NH 2 )COOH.

[0026] As the above-mentioned glycine, a natural product extracted from a living organism or the like may be used as long as it is a grade that can be used for food applications, or a chemically synthesized product may be used, and it can be appropriately selected including commercially available products.

[0027] As the content of glycine in the pickle liquid in the present invention, an amount that becomes 0.00111 to 1.11111% by mass in meat processed products can be exemplified, preferably 0.01111 to 0.61111% by mass, and more preferably 0.02222 to 0.12222% by mass.

[0028] Regarding the bitterness reducing agent using the above-mentioned potassium chloride, the amount to be contained in the meat chunks as the raw material of the meat processed product is the same as that of the conventionally known pickle liquid, and can be appropriately set according to the type of the meat processed food, etc., but meat:pickle liquid = 100:10 to 100:250 can be exemplified.

[0029] In the meat processed product to which the bitterness reducing agent of the present invention is added, potassium chloride, aspartame, and sucralose, or potassium chloride, aspartame, sucralose, and glycine may coexist. However, the bitterness reducing agent of the present invention is contained in advance in the meat chunks, seasonings, etc. to which the bitterness reducing agent of the present invention is used and / or in the seasoning liquid separately added to the meat processed product, and does not prevent coexistence with potassium chloride, aspartame, sucralose, and / or glycine contained in the accompanying sauce, tare, etc.

[0030] In addition to the above-mentioned aspartame, sucralose, and glycine, the bitter taste reducer using potassium chloride may contain, as needed, an appropriate amount of table salt; salts such as sodium salts and potassium salts of phosphoric acid and / or polyphosphoric acid having an action of binding water to meat fibers; extenders that are actually bulking agents but can be used as water-holding substances by being uniformly dispersed in muscle fibers; heterologous proteins; spices and seasonings for adding flavor; extracts and soups; emulsifiers such as lecithin; antioxidants such as vitamin C; color-developing agents; oils and fats; preservatives.

[0031] Examples of the above-mentioned extenders include heterologous proteins such as egg white, soy protein, egg protein, milk protein, porcine blood protein, and porcine skin collagen; thickening polysaccharides such as carrageenan, xanthan gum, guar gum, pectin, and gum arabic; enzymes, etc.

[0032] Examples of the above-mentioned spices include one or more selected according to the purpose from black pepper, white pepper, green pepper, sage, mace, cardamom, garlic, coriander, caraway, allspice, cinnamon, oregano, marjoram, onion, thyme, clove, angelica, anise, perilla, ginger, tarragon, chili pepper, caper, turmeric, basil, laurel, dill seed, horseradish, nutmeg, fennel, paprika, parsley, peppermint, rosemary, saffron, chive, celery, Japanese pepper, sesame, star anise, vanilla, mustard, etc.

[0033] When the above-mentioned spices are used in the pickling liquid, since they often do not dissolve in the pickling liquid as they are, it is preferable to prepare an extract of the spices and mix it into the pickling liquid.

[0034] Examples of the above-mentioned seasonings include seasonings such as soy sauce, miso, sugar, starch syrup, yeast extract, alanine, arginine, proline, lard, gluconic acid, glutamic acid, aspartic acid, inosinic acid, etc.

[0035] As a method for manufacturing a reduced-salt processed meat product using the bitterness reducing agent with potassium chloride of the present invention, a method includes: a step (A) of preparing a bitterness reducing agent with potassium chloride as a pickling solution; a step (B) of adding the pickling solution prepared in step (A) to meat chunks to prepare salted meat; and a step (C) of heating and / or drying the salted meat prepared in step (B) to prepare a processed meat product. There is no particular limitation as long as it is a manufacturing method including these steps. As the meat constituting the processed meat product, examples include livestock meat and poultry meat such as pork, beef, mutton, horse meat, wild boar meat, chicken meat, and duck meat.

[0036] In the above step (A), the bitterness reducing agent of the potassium chloride-containing pickling solution can be prepared by stirring the compounding components by a conventional method to dissolve and / or mix and disperse them.

[0037] In the above step (B), as a method for injecting the pickling solution into the meat to prepare salted meat, known methods can be used. Examples include a method of mixing with minced meat, a method of injecting the pickling solution into meat chunks, and a method of immersing block-shaped meat chunks in the pickling solution. For raw meat with various shapes and sizes, an injection method using a pickle injector that can achieve salting and seasoning by uniformly dispersing the pickling solution in the meat chunks without damaging the meat quality is preferable.

[0038] The above meat chunks are not limited by livestock species, poultry species, or parts. However, considering ease of processing, etc., meat from which connective tissue has been removed is preferable. Specifically, examples include pork loin, thigh meat, fillet, shoulder loin, belly meat, beef sirloin, rib loin, tenderloin, thigh meat, shoulder loin, rump meat, belly meat, chicken breast, breast meat, thigh meat, etc. Specific shapes include block shape and a shape rounded into a cylinder for preparing ham, etc.

[0039] In the above step (C), as the means for drying or heating the salted meat to prepare the meat processed product, methods such as steaming, frying, boiling, baking, smoking, microwave oven, hot air drying, cold air drying, blowing drying, ventilation drying, dehumidifying drying, humidifying drying, static drying and other conventional means can be appropriately selected to (heat) dry the salted meat. At this time, other conditions such as heating temperature, relative humidity, drying time, etc. can also be appropriately set. In addition, as the drying treatment yield of the meat processed product that has undergone the drying step of step (C), 50% to 100% can be exemplified. The drying treatment yield in the present invention means the mass of the meat processed product after drying relative to the mass of the salted meat before the drying step.

[0040] In addition to the above steps, if necessary, after step (B), for example, a step (B1) of performing a massage treatment at 1 to 10 rpm for 60 to 360 minutes may be provided. After step (C), it is also possible to provide an aging step (D). Examples of the meat processed product produced by the above method include ham, bacon, pressed ham, roasted pork, roasted pork, roasted beef, smoked duck, smoked chicken, processed meat for steak and other meat processed products. Ham and / or bacon can be preferably mentioned. Such a meat processed product contains a pickle solution, has good hardness and elasticity, and can exhibit an appropriate saltiness although substantially no sugar is added and it is salt-reduced.

[0041] Examples of the salt-reduced meat processed product prepared by using the bitterness reducing agent of the present invention include meat processed products containing sodium chloride: potassium chloride in a ratio of 5:1 to 1:5, preferably 4:1 to 1:4, more preferably 3:1 to 1:3, and even more preferably 2:1 to 1:2.

[0042] Hereinafter, the present invention will be described more specifically by way of examples, but the technical scope of the present invention is not limited to these examples.

Examples

[0043] [Test Example 1] In order to improve the pickling solution with the bitterness of the current product, first, we decided to consider changing the raw materials of the pickling solution. According to the formulation shown in Table 1 below, each test pickling solution was prepared, and sensory evaluations were conducted by the person in charge of developing meat processed products.

[0044]

Table 1

[0045] First, the potassium chloride concentration was fixed at the current 3 parts by mass, and for artificial sweeteners such as aspartame, acesulfame potassium, advantame, glycine, a paste-like yeast extract rich in glutamic acid, and L-alanine, concentrated solutions for examining conventional products were prepared by adding those at three times the concentration of their actual contents in the pickling solution for efficient sensory evaluation.

[0046] Next, test pickling solutions were prepared for each combination of 1) potassium chloride only, 2) potassium chloride + aspartame, 3) potassium chloride + acesulfame potassium, 4) potassium chloride + advantame, 5) potassium chloride + glycine, 6) potassium chloride + yeast extract, 7) potassium chloride + L-alanine. Furthermore, sucralose was selected as a sweetener not used in the conventional product, and a test pickling solution consisting of the combination of 8) potassium chloride + sucralose was prepared to evaluate the effect of reducing bitterness by potassium chloride. The results are shown in Table 2 below.

[0047]

Table 2

[0048] As is clear from Table 2 above, the test pickle solution 2) obtained by adding aspartame alone to an aqueous potassium chloride solution had a strong sweet taste and little bitterness, but had a slightly astringent taste. Also, the pickle solution 5) obtained by adding glycine alone to an aqueous potassium chloride solution showed a bitterness-reducing effect. The test pickle solution 3) obtained by adding potassium acesulfame to an aqueous potassium chloride solution had a strong bitterness along with a sweet taste, and the test pickle solution 4) obtained by adding advantame to an aqueous potassium chloride solution had a strong sweet taste but also a strong astringent taste. The test pickle solution 7) obtained by adding L-alanine to an aqueous potassium chloride solution had a slightly reduced bitterness, but the effect was not sufficient. On the other hand, the test pickle solution 8) obtained by adding sucralose alone to an aqueous potassium chloride solution was very sweet and had a sweet taste with a body. Also, it had a little bitterness, but when compared with potassium acesulfame in the test pickle solution 3) and advantame in the test pickle solution 4), when sucralose in the test pickle solution 8) was used, it gave a refreshing sweet taste and had little bitterness and astringency.

[0049] [Example 1] [Preparation of Pickle Solution] Regarding the bitterness-reducing agent of potassium chloride, which uses a combination of aspartame contained in the test pickle solution 2), which had a sweet taste and little bitterness in Test Example 1 above, and sucralose contained in the test pickle solution 8), further investigation was carried out. Mixed pickle solutions with different mixing ratios of aspartame and sucralose (Aspa:Sucr) were prepared as shown in Table 3 below.

[0050]

Table 3

[0051] For the above six types of mixed pickle solutions, sensory evaluation and ranking were performed. The results are shown in Table 4 below.

[0052]

Table 4

[0053] (Result) As is clear from Table 4, the evaluation of the mixed pickle liquid formulated at an aspartame:sucralose ratio of 1:2 was the best, and the evaluation of the mixed pickle liquid formulated at an aspartame:sucralose ratio of 1:3 was the second best. When the aspartame:sucralose ratio was 1:1, 1:4, or 1:5, the bitterness decreased, but astringency was felt.

[0054] [Example 2] [Production of Low-Salt Bacon] Examination was continued for the pickle liquid formulated at an aspartame:sucralose ratio of 1:2. Four types (T7, T10, T13, and T17) of bacon were produced as meat processed products injected with a pickle liquid containing artificial sweeteners (aspartame + acesulfame potassium + advantame), corresponding to a conventional product, and a pickle liquid containing aspartame and sucralose at an aspartame:sucralose ratio of 1:2 but with different added amounts, and sensory tests were to be conducted. Table 5 shows the formulation of the pickle liquid actually injected into the pork.

[0055]

Table 5

[0056] Each of the above pickle liquids was prepared by adding raw materials other than pork to water simultaneously or sequentially, stirring, and dissolving. The prepared pickle liquid was injected into bacon logs (meat chunks) using a pickle injector to prepare bacon logs after pickle injection.

[0057] The bacon logs after the above pickle injection were subjected to a massage treatment by tumbling at 5°C for 16 hours to prepare salted meat. Such salted meat was subjected to drying treatment (65°C, 30 minutes), smoking (70°C, 30 minutes), drying (80°C, 4 hours), and water cooling (30 minutes) in a smokehouse, refrigerated overnight, manufactured into low-salt bacon, and subjected to a sensory test.

[0058] (Result) For the aspartame 30, a pickle solution (T0) containing acesulfame potassium 13 and advantame 240 in a ratio was injected. The bacon equivalent to the conventional product (aspartame 0.0093% by mass, acesulfame potassium 0.004% by mass, advantame 0.0745% by mass in the salted meat) had a strong bitter taste and no sweetness was felt.

[0059] Bacon (aspartame 0.0124% by mass, sucralose 0.0248% by mass in the salted meat) using a pickle solution (T7) with a ratio of aspartame:sucralose = 1:2 without using acesulfame potassium and advantame and with the aspartame content increased compared to the conventional product equivalent had a savory taste but a fishy taste.

[0060] Bacon (aspartame 0.0087% by mass, sucralose 0.0174% by mass in the salted meat) using a pickle solution (T10) containing aspartame:sucralose = 1:2 with the aspartame addition amount reduced compared to the conventional product equivalent had a weaker bitter taste but was too sweet. When the aspartame content was further halved and a pickle solution (T13) containing aspartame:sucralose = 1:2 was used, the bacon (aspartame 0.0043% by mass, sucralose 0.0087% by mass in the salted meat) had a weaker bitter taste but still had a strong sweet taste.

[0061] On the other hand, bacon (aspartame 0.0022% by mass, sucralose 0.0043% by mass in the salted meat) prepared by injecting a pickle solution (T17) containing aspartame:sucralose = 1:2 with the aspartame addition amount further halved had a weak bitter taste, was not too sweet, and had a good taste.

[0062] (Summary) When aspartame and sucralose are added to the pickle liquid as sweeteners at a ratio of aspartame:sucralose = 1:2, compared with the conventional low-salt meat processed product (conventional product) represented by T0, the addition of acesulfame potassium and advantame becomes unnecessary, and furthermore, the addition amount of aspartame can be reduced to 1 / 4 or less of that of the conventional product. Although the newly added sucralose is twice the addition amount of aspartame, it can be suppressed to 1 / 2 or less of the addition amount of aspartame in the conventional product. And when a pickle liquid containing aspartame at 0.0022% by mass and sucralose at 0.0043% by mass in salted meat as sweeteners at a ratio of 1:2 is added, the strong bitterness and astringency that were problems in the conventional product can be eliminated, and the sweetness that was rarely felt in the conventional product can be felt. It was confirmed that an excellent bacon product containing potassium chloride with just the right amount of sweetness without being overly sweet can be produced while reducing the types and addition amounts of artificial sweeteners.

[0063] [Example 3] [Production of Low-Salt Low-Fat Ham] The study on the pickle liquid formulated at a ratio of aspartame:sucralose = 1:2 was continued. As the sweetener contained in the above pickle liquid, a low-fat ham (R0) injected with a pickle liquid containing artificial sweeteners (aspartame + acesulfame potassium + advantame) used in the current product, and two types (R1 and R2) of low-fat ham were prepared as meat processed products injected with pickle liquids containing aspartame and sucralose at a ratio of aspartame:sucralose = 1:2 but with different added contents, and a sensory evaluation was to be conducted. The formulation of the pickle test liquid actually injected into the pork is shown in Table 6.

[0064]

Table 6

[0065] Each of the above pickle test solutions was prepared by adding raw materials other than pork to water, either simultaneously or sequentially, with stirring and dissolution. The prepared pickle solution was injected into raw lean ham logs (meat chunks) using a pickle injector to prepare raw lean ham logs after pickle injection.

[0066] The raw lean ham logs after the above pickle injection were subjected to a massage treatment by tumbling at 5°C for 16 hours to prepare salted meat. Such salted meat was filled into five-layer casings and, in a smokehouse, subjected to drying treatment (65°C, 30 minutes), smoking (70°C, 30 minutes), steaming (80°C, 4 hours), and water cooling (30 minutes), refrigerated overnight, and used for a sensory test to produce reduced-salt lean ham.

[0067] (Results) Regarding a lean ham equivalent to a conventional product (aspartame 0.0133% by mass, acesulfame potassium 0.0057% by mass, advantame 0.1058% by mass in the salted meat) into which a pickle solution (R0) containing acesulfame potassium 13 and advantame 238 in a ratio to aspartame 30 was injected, there were some evaluators who felt a very strong bitterness and no sweetness.

[0068] Instead of adding acesulfame potassium and advantame, a lean ham using a pickle solution (R1) containing aspartame:sucralose = 1:2 (aspartame 0.0027% by mass, sucralose 0.0053% by mass in the salted meat) had no bitterness but had too strong a sweetness.

[0069] A lean ham using a pickle solution (R2) with the addition amount of aspartame further reduced to half of R1 while maintaining the aspartame:sucralose = 1:2 ratio (aspartame 0.0013% by mass, sucralose 0.0027% by mass in the salted meat) had no bitterness and the sweetness was not too strong, and it had good taste.

[0070] (Summary) When aspartame and sucralose are added to the pickle liquid as sweeteners at a ratio of aspartame:sucralose = 1:2, compared with the conventional low-salt meat processed product (conventional product) represented by R0, the addition of acesulfame potassium and advantame becomes unnecessary, and furthermore, the addition amount of aspartame can be reduced to one-tenth of that of the conventional product. The newly added sucralose is also twice the addition amount of aspartame, but it can be suppressed to one-fifth of the addition amount of aspartame in the conventional product. When the pickle liquid is added so that the sucralose content in the salted meat is 0.0027% by mass and the aspartame content in the salted meat is 0.0013% by mass as sweeteners, the strong bitterness and astringency that were problems in the conventional product can be eliminated, and the sweetness that was rarely felt in the conventional product can be felt. It was confirmed that a low-salt ham product containing potassium chloride that is not too sweet but has an appropriate sweetness can be produced while reducing the types and addition amounts of artificial sweeteners.

Industrial Applicability

[0071] The present invention is useful in the food field, particularly in the field of meat processed products.

Claims

1. A bitter taste reducing agent for potassium chloride, characterized in that aspartame and sucralose are blended at a ratio of 120 to 300 parts by mass of sucralose per 100 parts by mass of aspartame.

2. The bitter taste reducing agent according to Claim 1, characterized in that it is blended at a ratio of 200 parts by mass of sucralose per 100 parts by mass of aspartame.

3. The bitter taste reducing agent according to Claim 1, characterized in that it is a pickle liquid.

4. The bitter taste reducing agent according to Claim 3, characterized in that the aspartame content in the pickle liquid is 0.0001 to 1% by mass and the sucralose content is 0.00012 to 3% by mass.

5. The bitter taste reducing agent according to Claim 3, characterized in that the pickle liquid contains glycine in addition to aspartame and sucralose.

6. The bitter taste reducing agent according to Claim 5, characterized in that the glycine content in the pickle liquid is 0.002 to 10% by mass.

7. Potassium chloride-containing salted meat to which the bitter taste reducing agent according to any one of Claims 1 to 6 is added.

8. A meat processed product prepared from the salted meat according to Claim 7.

9. A method for producing a meat processed product, sequentially comprising the following steps (A) to (C). (A) A step of preparing a bitter taste reducing agent for potassium chloride according to any one of Claims 1 to 6 as a pickle liquid; (B) A step of adding the pickle liquid prepared in step (A) to meat chunks to prepare salted meat; (C) A step of heating and / or drying the salted meat prepared in step (B) to prepare a meat processed product;

10. The method for producing a meat processed product according to Claim 9, characterized in that the meat processed product is low-fat ham or bacon.

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