Agent for reducing bitterness in potassium chloride-containing food

Abstract

To provide means for reducing unpleasant tastes such as harshness or bitterness in solid food containing potassium chloride.SOLUTION: The bitterness and harshness arising from potassium chloride are reduced through the combined addition of collagen hydrolysate and proline.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a bitter taste reducing agent for foods containing potassium chloride, and more particularly to a bitter taste reducing agent for solid foods containing potassium chloride, which contains L-proline and a collagen hydrolyzate.

Background Art

[0002] Due to the increasing health consciousness in recent years, for example, in order to prevent and treat hypertension, it may be recommended to reduce the salt content in foods, and potassium chloride is added as an alternative salt to completely or partially replace sodium chloride, and the development of low-salt foods 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 salt taste, the unique bitter taste and pungent taste of potassium chloride may have an unfavorable effect on the taste of the food.

[0003] In order to improve potassium chloride having a pungent taste, bitter taste, and unpleasant taste, a strange taste inhibitor of potassium chloride containing D-amino acid or its salt as an active ingredient (for example, see Patent Document 1), a source in which the blending amount of fish roe is 30 to 80% by mass, 0.1% by mass or more of potassium chloride, and one or more selected from glycine, alanine, proline, serine, histidine, and tryptophan are blended (for example, see Patent Document 2), and a salt taste enhancer containing arginine, lysine hydrochloride, potassium chloride, and proline (for example, see Patent Document 3) have been proposed.

[0004] On the other hand, collagen, a naturally occurring protein, is known to have a peculiar unpleasant odor, and a method for masking the bitter taste of a hydrolyzate of a collagen protein having a bitter taste by blending glycerolipids (for example, see Patent Document 4) has been proposed.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

[0006] An object of the present invention is to provide a means for reducing off-flavors such as astringency and bitterness in low-salt solid foods such as so-called low-salt meat processed products containing potassium chloride. [Means for Solving the Problems]

[0007] The present inventors have found that, for solid foods containing potassium chloride that are currently on the market, there are cases where they are evaluated as having a bitter taste or an astringent taste. Therefore, they have studied a method for improving the degree of bitterness and astringency by changing the components and raw materials used in the solid foods. Conventionally, it was known that proline has an effect of suppressing the astringency of potassium chloride. However, since proline is expensive, the inventors also paid attention to whether there is a means to reduce the addition amount of proline. As a result of further study, it was found that when a collagen hydrolyzate and proline are combined, the bitterness and astringency caused by potassium chloride can be reduced. In that case, it was also confirmed that the addition amount of proline can be reduced, and thus the present invention was completed.

[0008] That is, the present invention is as follows. [1] A bitterness reducing agent for solid foods containing potassium chloride, comprising L-proline and a collagen hydrolyzate. [2] The bitterness reducing agent according to [1] above, wherein the solid food containing potassium chloride is a meat processed product. [3] The bitterness reducing agent according to [2] above, wherein the meat processed product is prepared by heating and / or drying salted meat. [4] The bitterness reducing agent according to [1] above, characterized in that the average molecular weight of the collagen hydrolyzate is 500 to 200,000. [5] The bitterness reducing agent according to [1] above, characterized in that the average molecular weight of the collagen hydrolyzate is 800 to 7,000. [6] The bitterness reducing agent according to [1] above, characterized in that the average molecular weight of the collagen hydrolyzate is 100,000 or more. [7] A method for reducing bitterness of a solid food containing potassium chloride, characterized by adding the bitterness reducing agent according to any one of [1] to [6] above to the solid food containing potassium chloride. [8] The bitterness reducing method according to [7] above, characterized in that the solid food containing potassium chloride is a meat processed product. [9] The bitterness reducing method according to [8] above, characterized in that the meat processed product is prepared by heating and / or drying salted meat.

[10] A solid food containing potassium chloride, to which the bitterness reducing agent according to any one of [1] to [6] above is added.

Advantages of the Invention

[0009] According to the bitterness reducing agent of the present invention, the bitterness and astringency of a solid food containing potassium chloride can be reduced, which is advantageous in terms of cost.

Embodiments for Carrying Out the Invention

[0010] The bitterness reducing agent of the present invention is not particularly limited as long as it is a bitterness reducing agent that occurs in a solid food containing potassium chloride and contains L-proline and a collagen hydrolyzate. Examples of the bitterness that occurs in the solid food include the bitterness and astringency exhibited by potassium chloride in the solid food containing potassium chloride. Examples of the solid food preferably include meat processed products, and examples of such meat processed products include sausage, ham, bacon, pressed ham, roasted pork, roasted pork loin, roasted beef, smoked duck, smoked chicken, processed meat for steak, and other meat processed products.

[0011] 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.

[0012] The content of potassium chloride in the processed meat product in the present invention is not particularly limited, but 0.01 to 10% by mass can be exemplified.

[0013] The above-mentioned L-proline is a kind of non-essential amino acid that constitutes proteins, etc. It is also an amine having a cyclic structure and an amino acid having an imino group. The method of obtaining it may be either a fermentation method or a synthesis method.

[0014] The above-mentioned collagen hydrolyzate is not particularly limited as long as it is a product obtained by hydrolyzing collagen with an enzyme, an acid, an alkali, etc. Such a collagen hydrolyzate is also referred to as a collagen peptide. The average molecular weight of the above-mentioned collagen hydrolyzate is not particularly limited as long as the effects of the present invention are achieved, but 500 to 200,000 is preferable, 500 to 150,000 is preferable, 500 to 120,000 is preferable, 100,000 or more is preferable, 500 to 10,000 is preferable, 1,000 to 5,000 is preferable, 10,000 to 120,000 is preferable, 50,000 to 120,000 is preferable, 80,000 to 120,000 is preferable, 10,000 to 150,000 is preferable, 50,000 to 150,000 is preferable, 80,000 to 150,000 is preferable, 500 to 10,000 is preferable, 500 to 5,000 is preferable, 500 to 2,000 is preferable, 600 to 10,000 is preferable, 800 to 10,000 is preferable, 800 to 8,000 is preferable, 800 to 7,000 is preferable, 800 to 1,200 is preferable, 900 to 6,000 is preferable, 500 to 10,000 and 50,000 to 200,000 are preferable, 500 to 50,000 and 80,000 to 120,000 are preferable, 500 to 10,000 and 50,000 to 100,000 are preferable, 500 to 10,000 and 80,000 to 120,000 are preferable.

[0015] The above-mentioned collagen is a type of protein that constitutes skin tissue, tendons, cartilage, etc. In skin tissue, it mainly exists in the dermis and plays a role such as maintaining elasticity. As types of collagen, many types are known, such as fibrous collagens of type I, type II, type III, etc., and non-fibrous collagen of type IV, and any of them may be used.

[0016] The origin of the above-mentioned collagen is not particularly limited, and any collagen that can be used in food and drink can be used. Examples of collagen derived from fish, cattle, pigs, chickens, etc. can be given.

[0017] As the above-mentioned collagen hydrolyzate (collagen peptide), as long as it is collagen hydrolyzed by the action of an acid, an alkali, an enzyme, etc., there is no particular limitation, and commercially available products can also be used. For example, "Progress CG-II" (manufactured by Daiichi Kasei Co., Ltd.), each product of the "Nippi Peptide (registered trademark)" series (manufactured by Nippi Co., Ltd.), "Peptan (registered trademark) P5000HD" (manufactured by Rousselot), "HDL-30D" (manufactured by Nitta Gelatin Co., Ltd.), etc. can be exemplified.

[0018] For the determination of the average molecular weight of the above-mentioned collagen peptide, in the case of a commercially available product, it can be carried out according to the product information provided by the supplier. When there is no such information, the molecular weight can be determined by measuring it by a known method such as a method using gel permeation chromatography (GPC: polyethylene glycol (PEG) standard).

[0019] The remarkable inhibitory effect of potassium chloride on bitterness exhibited by the combination of L-proline and collagen hydrolyzate of the present invention is more exerted in solid foods having shape-retaining properties. The above-mentioned solid foods having shape-retaining properties refer to foods having the property of maintaining a specific shape possessed by the food, which is a concept different from liquid soups, juices, etc. Examples of solid foods include processed meat products such as ham, sausage, bacon, etc., and processed fish products such as fish sausage and kamaboko.

[0020] When adding the above L - proline and collagen hydrolyzate in combination to solid foods, considering the cost, the concentration of L - proline in the solid food is preferably 0.5 mass% or less. For example, 0.01 - 0.5 mass% can be exemplified, 0.015 - 0.5 mass% is preferable, 0.025 - 0.5 mass% is preferable, 0.03 - 0.5 mass% is preferable, 0.04 - 0.5 mass% is preferable, 0.01 - 0.4 mass% is more preferable, 0.015 - 0.4 mass% is preferable, 0.025 - 0.4 mass% is preferable, 0.03 - 0.4 mass% is preferable, 0.04 - 0.4 mass% is preferable, 0.01 - 0.25 mass% is preferable, 0.015 - 0.25 mass% is preferable, 0.025 - 0.25 mass% is preferable, 0.03 - 0.25 mass% is preferable, 0.04 - 0.25 mass% is preferable.

[0021] When the meat processed product is bacon or ham, the salted meat may be heated and / or dried to prepare the meat processed product. In that case, the concentration of L - proline in the salted meat can be 0.5 mass% or less, for example, 0.005 - 0.5 mass%. For example, in the case of boneless ham or loin ham, the concentration of L - proline in the salted meat is preferably 0.005 - 0.5 mass%, more preferably 0.01 - 0.3 mass%, and even more preferably 0.02 - 0.1 mass%. Also, in the case of bacon, the concentration of L - proline in the salted meat is preferably 0.01 - 0.5 mass%, preferably 0.05 - 0.4 mass%, and more preferably 0.1 - 0.3 mass%. The concentration of collagen hydrolyzate in the salted meat can be 0.05 - 2 mass%, preferably 0.1 - 1 mass%, preferably 0.25 - 0.8 mass%, and more preferably 0.4 - 0.75 mass%.

[0022] Note that the yield from the salted meat to the meat processed product in the meat processed product prepared by heating and / or drying the salted meat can be appropriately selected, and 90 - 100 mass% can be exemplified.

[0023] 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 exemplifications.

Example

[0024] [Test Example 1] (Preparation of Model Sausage) According to the formulation table shown in Table 1 below, a model sausage containing 1.5% by mass of potassium chloride was prepared. The raw materials shown in Table 1 were mixed, vacuum-packaged, shaped into the form of sausage, heated in a hot water bath at 85°C for 30 minutes, and then ice-cooled to obtain a model sausage. Hereinafter, (%) means mass % unless otherwise specified. Also, "L-proline" may be expressed as "proline".

[0025]

Table 1

[0026] [Example 1] (Preparation of Test Sausage) Based on the above model sausage, test sausages added with L-proline and / or collagen hydrolyzate were prepared. The concentration of L-proline was set to 11 levels (0%, 0.01%, 0.025%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.9%); the concentration of collagen hydrolyzate (Progress CG-II (average molecular weight of 100,000 or more), manufactured by Daiichi Kasei Co., Ltd.) was set to 6 levels (0%, 0.1%, 0.25%, 0.5%, 0.75%, 1%); and 56 types of test sausages were prepared according to the combinations of the concentration of L-proline and the concentration of collagen hydrolyzate shown in Table 2 below. The mass fraction of L-proline and / or collagen hydrolyzate added to the raw materials described in the formulation table of Table 1 above was adjusted by reducing the mass of pork in the model sausage. After mixing the raw materials, they were vacuum-packaged, shaped into the form of sausage with an approximate diameter of 1.5 cm × length of 10 to 15 cm, heated in a hot water bath at 85°C for 30 minutes, and then ice-cooled to prepare each test sausage. In addition, in the case of the above vacuum-packaged model sausage, the yield can be assumed to be 100%.

[0027] Regarding each of the above test sauces, the degree of the effect of suppressing bitterness by adding a combination of L-proline and collagen hydrolyzate against the bitterness exhibited by potassium chloride was evaluated. The results are shown in Table 2. The bitterness of potassium chloride felt in each test sauce was scored. Hereafter, the bitterness felt in the model sauce without the addition of L-proline and collagen hydrolyzate (containing 1.5% KCl) was set as 5 points, and the score was given such that the number became smaller as the bitterness decreased. The score of the test sauce without the addition of collagen hydrolyzate and with 0.9% addition of L-proline was set as 1 point (the bitterness of KCl was not felt), and the evaluation was performed. The results are shown in Table 2 below.

[0028]

Table 2

[0029] (Results) The effect of suppressing the bitterness of KCl was enhanced by combining L-proline and Progress CG-II, which is a collagen hydrolyzate. In particular, it became clear that there was a remarkable effect of suppressing bitterness by adding 0.25% or more of Progress CG-II regardless of the concentration of L-proline. That is, when the addition amount of L-proline was 0, the evaluation scores when 0.1%, 0.25%, 0.5%, 0.75%, or 1% of Progress CG-II was added were 3.60, 3.35, 2.83, 2.38, and 2.00, respectively, whereas when only 0.01% of L-proline was added, the evaluation scores decreased to 3.40, 2.88, 2.55, 2.00, and 1.75, respectively. And when 0.25% or more of Progress CG-II was added, if the proline was 0.01% or more, all the results were less than 2.88, and the effect on reducing bitterness when L-proline was added to Progress CG-II was clear even when the concentration of L-proline was small.

[0030] [Test Example 2] [Evaluation of Sauces Containing Various Collagen Hydrolyzates] To each of the model sausages containing 1.5% KCl prepared in Test Example 1 above, without adding proline, each test sausage was prepared by adding 0.5% of the collagen hydrolyzate or collagen (non-hydrolyzed) shown in Table 3 below, and the bitterness suppression effect was evaluated. [Table 3]

[0031] Note that the above Progress CGL-II (non-hydrolyzed) is porcine collagen purified by hot water extraction and concentrated, and is collagen that has not been hydrolyzed by the action of acid, alkali, and / or enzyme.

[0032] Taking the evaluation score of the bitterness felt in the above model sausage (CT1) without added L-proline and without added collagen hydrolyzate as 5, and setting the evaluation score of the test sausage (CT2) without added collagen hydrolyzate and containing 0.9% L-proline as 1 (no bitterness of KCl is felt), each test sausage was evaluated. The results are shown in Table 4 below.

[0033] [Table 4]

[0034] (Results) When 0.5% Progress CG-II (average molecular weight of 100,000 or more, hydrolyzed) was added to 1.5% KCl, the score was 2.83, and when 0.5% Progress CGL-II (non-hydrolyzed) was added, the score was 2.48.

[0035] On the other hand, when 0.5% Nippi Peptide PS-1 (average molecular weight of 5000) was added, the score was 2.13, and when 0.5% Nippi Peptide PS-1-L (average molecular weight of 1000) was added, the score was 1.94. Therefore, it was confirmed that the smaller the molecular weight of the hydrolyzed collagen, the more remarkable the effect of reducing the bitterness by potassium chloride.

[0036] [Example 2] [Study 1 on the combination of L - proline and hydrolyzed collagen] Test sausages added with 0.4% L - proline alone and test sausages added with a combination of 0.3% L - proline and various collagen preparations (Progress CG - II or Nippi Peptide PS - 1 - L: 0.25% or 0.5%) were prepared, and the bitterness - suppressing effect of KCl was evaluated. The results are shown in Table 5 below.

[0037] [Table 5]

[0038] (Results) Regarding the combination of L - proline and hydrolyzed collagen, in both the combination of L - proline (0.3%) and Progress CG - II (hydrolyzed, average molecular weight of 100,000 or more) (0.25% or 0.5%) and the combination of L - proline (0.3%) and Nippi Peptide PS - 1 - L (molecular weight 1000) (0.25% or 0.5%), the scores were lower than 2.25 of the sausage added with 0.4% L - proline and less than 2, showing a very excellent bitterness - suppressing effect. Specifically, for the combination of L - proline and Progress CG - II, when Progress CG - II was 0.25%, it was 1.69, and when it was 0.5%, it was 1.50, indicating that a significant bitterness - suppressing effect was obtained. Also, when Nippi Peptide PS - 1 - L was 0.25%, it was 1.38, and further when it was 0.5%, it was 1.15. When added together with proline, the bitterness - suppressing effect was remarkable.

[0039] [Example 3] [Study 2 on the combination of L - proline and hydrolyzed collagen] Since proline is expensive, the effect of the combination with hydrolyzed collagen when the concentration of proline is reduced was investigated. As before, the bitterness felt in a model sausage without the addition of L-proline and a collagen preparation (containing 1.5% KCl) was rated on a 5-point scale, with the number decreasing as the bitterness decreased. The score of a test sausage with no added collagen preparation and 0.9% added L-proline was set at 1 point (no bitterness of KCl was felt) for evaluation. The results are shown in Table 6.

[0040]

Table 6

[0041] As is clear from the results in Table 6 above, even when combined with proline at concentrations of 0.01%, 0.1%, and 0.2% which are lower than before, Progress CG-II, a hydrolyzed collagen preparation, has a lower score and a clearly higher effect of suppressing the bitterness caused by KCl than Progress CGL-II, a non-hydrolyzed collagen preparation. Also, in the comparison of collagen preparations with hydrolysis, it was confirmed that the combination of Nippi Peptide PS-1-L with a smaller molecular weight (molecular weight 1000) and proline has a higher effect of suppressing the bitterness caused by KCl than the combination of Progress CG-II with a larger molecular weight (molecular weight over 100,000) and proline.

[0042] [Comparative Example] (Preparation of Model Soup) A model soup containing 1.5% potassium chloride was prepared. That is, using "Awaji Island Fruit Onion Soup" of Zenta Co., Ltd. as the base for preparing the model soup, a basic soup prepared by dissolving one pack of such soup base in 200 mL of hot water (pure water) was used to prepare a model soup containing 1.5% potassium chloride as shown in Table 7 below.

[0043]

Table 7

[0044] (Evaluation of various soups) Based on the above model soup, various test soups were prepared by adding L-proline and / or collagen hydrolyzate. The concentration of L-proline was set at four levels (0%, 0.4%, 0.5%, 0.9%); the concentration of collagen hydrolyzate (Progress CG-II) was set at six levels (0%, 0.1%, 0.25%, 0.5%, 0.75%, 1%); and 14 test soups were prepared according to the combinations of the concentration of L-proline and the concentration of collagen hydrolyzate shown in Table 8 below.

[0045] The bitterness felt in the L-proline-free soup (1.5% KCl) was rated 5 points, and the bitterness of KCl felt in each test soup was scored in the same way as before.

[0046] [Table 8]

[0047] (Results) For L-proline alone (0.4%, 0.5%, 0.9%), a slight bitterness inhibitory effect of KCl was observed, but it was significantly weaker compared to the effect when added to meat. Also, increasing the added concentration of L-proline did not enhance the bitterness inhibitory effect of KCl (e.g., 0.9%). For collagen hydrolyzate (Progress CG-II) alone, a tendency for the bitterness inhibitory effect to enhance, although weakly, was observed as the added concentration increased. However, the combined effect of 1% Progress CG-II and 0.4% proline remained at an evaluation score of 3.35, and the bitterness inhibitory effect was very weak compared to the effect when added to meat. For the combination of L-proline and collagen hydrolyzate (Progress CG-II), a tendency for the bitterness inhibitory effect to enhance, although weakly, was observed as the added concentration increased. However, no particularly remarkable bitterness inhibitory effect due to the combination was observed. Therefore, compared to solid food systems, in liquid food systems, the bitterness inhibitory effect of KCl by L-proline or collagen hydrolyzate is weak, and no remarkable effect due to the combination is exerted.

[0048] (Summary) Compared with solid food systems such as sausages, in liquid food systems such as soups, the bitterness suppressing effect of KCl by L-proline and / or collagen hydrolysate was weak, and no remarkable effect by the combination was confirmed. It is considered that the remarkable suppressing effect on the bitterness exhibited by KCl by the combination of L-proline and collagen hydrolysate is more exerted in solid foods typified by meat processed products than in liquid foods.

[0049] The present invention is useful in the field of food processing.

Claims

1. A bitterness reducing agent for potassium chloride-containing solid foods, comprising L-proline and collagen hydrolysate.

2. 2. The bitterness reducing agent according to claim 1, wherein the solid food containing potassium chloride is a processed meat product.

3. 3. The bitterness reducing agent according to claim 2, wherein the processed meat product is prepared by heating and / or drying salted meat.

4. 2. The bitterness reducing agent according to claim 1, wherein the collagen hydrolysate has an average molecular weight of 500 to 200,000.

5. 2. The bitterness reducing agent according to claim 1, wherein the collagen hydrolysate has an average molecular weight of 800 to 7,000.

6. 2. The bitterness reducing agent according to claim 1, wherein the average molecular weight of the collagen hydrolysate is 100,000 or more.

7. A method for reducing the bitterness of a solid food containing potassium chloride, comprising adding the bitterness reducer according to any one of claims 1 to 6 to the solid food containing potassium chloride.

8. 8. The method for reducing bitterness according to claim 7, wherein the solid food containing potassium chloride is a processed meat product.

9. 9. The method for reducing bitterness according to claim 8, wherein the processed meat product is prepared by heating and / or drying salted meat.

10. A potassium chloride-containing solid food to which the bitterness-reducing agent according to any one of claims 1 to 6 has been added.

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