Salty taste enhancer, and salty taste enhancing method for food and drink product

Abstract

To develop a novel salty taste enhancer that is combined with potassium chloride, while utilizing potassium chloride.SOLUTION: The inventors found out that salty taste of food and drink products can be easily enhanced by allowing the product to contain Peru-Balsam essential oil together with potassium chloride. Further, it is preferable that the product contain an amino acid and / or a hydrochloride thereof. Further, the amino acid is preferably a basic amino acid, with arginine or lysine being particularly preferable. Further, it is also preferable to contain an acidifier. Further, also provided are a method for producing a food and drink product and a salty taste enhancing method using the above method.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a saltiness enhancer and a saltiness enhancing method using peruvian balsam essential oil and potassium chloride.

Background Art

[0002] In recent years, there has been an increasing demand to suppress the intake of salt (sodium content) for the purpose of preventing hypertension and complications caused by hypertension. However, when the amount of salt is reduced, the food may become tasteless, so there is a need for so-called alternative salts that exhibit saltiness and saltiness enhancers that enhance saltiness instead of salt.

[0003] As the alternative salt, it is most common to use potassium chloride. However, potassium chloride has a unique eggy flavor and bitterness in addition to saltiness, and by itself, it is not a sufficient material to replace salt. Therefore, a method of enhancing saltiness by combining potassium chloride with other materials is conceivable.

[0004] As a prior art related to the above, for example, Patent Document 1 can be cited. The Patent Document 1 discloses a saltiness enhancer for a food composition containing sodium chloride or potassium chloride, which is characterized by containing rooibos or honeybush.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] Therefore, the inventors of the present invention made it an object to develop a new saltiness enhancer in combination with potassium chloride while utilizing the same.

Means for Solving the Problems

[0007] As a result of intensive studies by the present inventors, it has been found that the saltiness of food and drink can be enhanced without difficulty by containing Peru balsam essential oil together with potassium chloride, and the present invention has been completed. That is, the first invention of the present application is "A saltiness enhancer containing Peru balsam essential oil and potassium chloride as active ingredients."

[0008] Next, in the saltiness enhancer of claim 1, it is preferable to contain an amino acid. That is, the second invention of the present application is "The saltiness enhancer according to claim 1, further containing an amino acid and / or its hydrochloride."

[0009] Next, regarding the amino acid, it is preferably a basic amino acid. That is, the third invention of the present application is "The saltiness enhancer according to claim 2, wherein the amino acid is a basic amino acid."

[0010] Next, among the basic amino acids, arginine and lysine are preferable. That is, the fourth invention of the present application is "The saltiness enhancer according to claim 3, wherein the basic amino acid is arginine and / or lysine."

[0011] Next, in the invention according to claim 2, it is preferable to further contain an acidulant. That is, the fifth invention of the present application is "The saltiness enhancer according to claim 2, further containing an acidulant."

[0012] Next, the applicant of the present application also intends for food and drink containing Peru balsam essential oil, potassium chloride, and sodium chloride for the purpose of enhancing saltiness. That is, the sixth invention of the present application is "Food and drink containing Peru balsam essential oil, potassium chloride, and sodium chloride."

[0013] Next, the applicant of the present application also intends for a method for producing food and drink including a step of adding Peru balsam essential oil, potassium chloride, and sodium chloride for the purpose of enhancing saltiness. That is, the seventh invention of the present application is "A method for producing food and drink containing sodium chloride, including a step of adding Peru balsam essential oil and potassium chloride."

[0014] Next, the applicant of the present application also intends for a method for enhancing the saltiness of food and drink containing sodium chloride by using Peru balsam essential oil and potassium chloride for the purpose of enhancing saltiness. That is, the eighth invention of the present application is "A method for enhancing the saltiness of food and drink containing sodium chloride by using Peru balsam essential oil and potassium chloride."

[0015] Next, the applicant of the present application also intends for a method for enhancing the saltiness of food and drink by including Peru balsam essential oil, potassium chloride, and sodium chloride when eating or drinking the food and drink. That is, the ninth invention of the present application is "A method for enhancing the saltiness of food and drink by including Peru balsam essential oil, potassium chloride, and sodium chloride when eating or drinking the food and drink." The content of the present invention will be described in detail below.

[0016] - Peru balsam essential oil (oil of Peru balsam)- The Peru balsam essential oil (oil of Peru balsam) referred to in the present invention means the components of the essential oil of Peru balsam (a tropical tree of the legume family). Here, the essential oil means the fragrant volatile components obtained from the trunk, resin, flower, leaf, bud or fruit of a plant, etc. It mainly consists of terpene compounds, aromatic compounds, esters, etc., and is separated by distillation, pressing or extraction. The Peru balsam essential oil in the present invention generally refers to the fragrance or essential oil components extracted from the resin of the tree by distillation or solvent extraction. It may also be obtained by distilling the wood or bark of the tree.

[0017] However, the extraction method is not limited to the above, and various methods can be used. For the Peru balsam essential oil (oil of Peru balsam) used in the present invention, commercially available types can be obtained and used as flavor compounds for food and beverages. In addition, when using this Peru balsam essential oil (oil of Peru balsam) in the production of food and beverages, it is preferable to use a type dissolved in a solvent such as liquid oil.

[0018] - Amino acid and / or its hydrochloride - In the saltiness enhancer of the present invention, it is further preferable to use an amino acid and / or its hydrochloride in combination. By containing an amino acid and / or its hydrochloride, the saltiness enhancing effect can be further improved. Particularly in the present invention, it is preferable to use a basic amino acid such as arginine or lysine, glutamic acid or citrulline among the amino acids in combination. In addition, it goes without saying that these amino acids may be used in combination. Also, for these amino acids, generally, when the undiluted solution of oil of Peru balsam is set to 1, the ratio to this may be about 1000 to 50000. A ratio of about 5000 to 20000 is more preferable. In the present invention, it goes without saying that the amino acid may be its hydrochloride.

[0019] - Saltiness enhancement - The saltiness enhancement in the present invention refers to the effect of enhancing the saltiness of sodium chloride (table salt) without a sense of incongruity such as bitterness or astringency when potassium chloride and sodium chloride (table salt) coexist by containing Peru balsam essential oil.

[0020] ─Sodium chloride (table salt)─ In the food and drink of the present invention, it is necessary to contain sodium chloride. By containing the sodium chloride, the saltiness of the original sodium chloride is exhibited, and the enhancement of the saltiness can be effectively realized by the combined effect of Peru balsam and potassium chloride. Note that even a trace amount of sodium chloride may be contained, and its concentration is not particularly limited.

[0021] Note that the content ratio of potassium chloride and sodium chloride in food and drink is not particularly limited, but generally, potassium chloride:sodium chloride = 1:100 to 15:7. Further, preferably, potassium chloride:sodium chloride = 1:50 to 3:2. More preferably, potassium chloride:sodium chloride = 1:20 to 3:5.

[0022] ─Concentration of Peru balsam essential oil with respect to potassium chloride in food and drink─ The use concentration of Peru balsam essential oil with respect to potassium chloride in the present invention is not particularly limited.

[0023] However, generally, the following concentrations are preferably used with respect to the concentration of potassium chloride. For example, when the potassium chloride is about 0.1 to 1.5% during eating, the concentration of the Peru balsam essential oil used is generally about 1 ppb to 1 ppm in the food and drink during eating. Further, preferably, it is about 10 to 1000 ppb. More preferably, it is about 50 to 500 ppb. Note that the concentration to be used may also be affected by the concentration of the Peru balsam essential oil and the type and state of the food and drink to be used.

[0024] - Foods and beverages targeted for saltiness enhancement of the present invention - The foods and beverages targeted for saltiness enhancement of the present invention can be in any form as long as they can be prepared so that the above-mentioned Peru balsam essential oil, potassium chloride, and sodium chloride are simultaneously contained during eating.

[0025] In addition, as raw materials other than the above-mentioned Peru balsam essential oil, potassium chloride, and sodium chloride, more specifically, saccharides, thickeners, various salts, animal proteins (such as beef, pork, chicken, fish, etc.), plant proteins, carbohydrates (such as grains, vegetables, etc.), lipids, dietary fiber, moisture, minerals, vitamins, pigments, food additives, flavors, etc. may be included.

[0026] Examples of specific foods and beverages include, for example, noodles, wontons, gratins, stews, curries, cooking soups and broths (such as chicken soup, corn soup, vegetable soup, etc.), extracts of livestock meat and vegetables, various blended seasonings, various sauces and dressings, processed meat products such as ham and sausage, and so on, including foods and beverages commonly served in ordinary diets. These are not particularly limited, such as generally commercially available food products, industrial food products, or cooking and cooking products in restaurants.

[0027] In addition, if the saltiness enhancer according to the present invention is commercialized in a granular form, a liquid form, etc., like commercially available "low-salt seasonings", it can also be easily used for cooking products at home.

[0028] In particular, the present invention can be suitably used for instant foods and health foods. Specific food names include, for example, instant foods (such as instant noodles like instant cup noodles and instant bag noodles, instant cup rice, instant soup, etc.). These foods may be adjusted so that Peru balsam, potassium chloride, and sodium chloride can be simultaneously ingested during eating.

[0029] In particular, in the case of instant noodles (instant cup noodles) and instant cup rice, each component of Peru balsam, potassium chloride, and sodium chloride can be contained in these soups (liquid soups or powder soups) and / or noodles, rice, etc. Furthermore, as a raw material used in combination with sodium chloride, there are cases where a powder soup or a liquid soup using a part of potassium chloride is used, but the present invention can also be suitably applied to these soups. In addition to soups, noodles, and rice, each component of Peru balsam, potassium chloride, and sodium chloride can be contained in dried ingredients, etc.

[0030] Furthermore, it can also be suitably applied to various ingredients (such as minced meat products like hamburgers and meatballs, and fish paste products like fish cakes). It can also be suitably applied to imitation meat using vegetable protein.

[0031] Of course, carbohydrates such as starch, animal proteins (such as beef, pork, chicken, etc.), salts, seasonings such as soy sauce and sauce, and spices may be used as other components constituting the above various ingredients and imitation meat.

[0032] -Salt flavor enhancer- The salt flavor enhancer referred to in the present invention means a substance having the effect of enhancing the salt flavor of simultaneously present sodium chloride (table salt). The salt flavor enhancing method referred to in the present invention means a method of enhancing the salt flavor of simultaneously present sodium chloride. In the present invention, it is characterized by containing potassium chloride and Peru balsam.

[0033] As the form of the salt flavor enhancer of the present invention, there is a form attached to various foods containing the above sodium chloride. Specifically, when the target food is instant noodles, usually a powder or a liquid concentrated soup is often attached, but a form in which these components are contained in the powder or the liquid concentrated soup is assumed.

[0034] -Salt flavor enhancer containing Peru balsam essential oil and potassium chloride as active ingredients- In the present invention, a saltiness enhancer containing peruvian balsam essential oil and potassium chloride as active ingredients is intended. However, the saltiness enhancer includes all aspects as long as it can be added to or contained in food and drink products containing sodium chloride. In addition to peruvian balsam essential oil, it goes without saying that other compounds, fragrances, various additives, ingredients that can be used in various food and drink products such as spices, etc. may also be included.

[0035] The saltiness enhancer of the present invention can obtain the effect of enhancing the saltiness of sodium chloride in food and drink products containing sodium chloride. Moreover, regarding the saltiness enhancer of the present invention, it is sufficient to contain at least peruvian balsam essential oil, and it goes without saying that it may contain various oils and fats, solvents, fragrances, seasonings, etc. as other components.

[0036] Furthermore, the form of the saltiness enhancer is not necessarily only when it is stored in a container of a predetermined form, etc. When manufacturing food and drink products, etc., for saltiness enhancement, as long as there is a material (various food ingredients for addition such as liquid, powder, granular, etc.) containing at least peruvian balsam essential oil and potassium chloride, and if the material is added or mixed during the manufacture or consumption of potassium chloride-containing food and drink products, it shall be regarded as corresponding to the saltiness enhancer referred to in the present invention. Next, in the present invention, it is preferable to contain the following components in addition to peruvian balsam essential oil and potassium chloride. This will be described below.

[0037] - Basic amino acids such as arginine and lysine, glutamic acid and citrulline - In the present invention, it is preferable to use amino acids in combination with oil of Peru balsam (peruvian balsam essential oil). Incidentally, the amino acids in the present invention of course include their hydrochlorides. Moreover, it is preferable to use in combination basic amino acids such as arginine and lysine among amino acids, glutamic acid or citrulline. Moreover, it goes without saying that these amino acids may be used in combination. Regarding these amino acids, generally, when the undiluted solution of oil Peru balsam is taken as 1, the ratio to this is preferably about 1000 to 50000. More preferably, the ratio is about 5000 to 20000.

[0038] - Acidulant - In the present invention, it is preferable to use acidulants such as citric acid, lactic acid, tartaric acid, and malic acid in combination with oil Peru balsam (Peru balsam essential oil). These acidulants are not particularly limited, but generally, when the undiluted solution of oil Peru balsam is taken as 1, the ratio to this is preferably about 1 to 1000. More preferably, the ratio is about 10 to 200. In addition, when amino acids are used in combination, citric acid is particularly preferable.

[0039] - Food and drink using the saltiness enhancer of the present invention - The saltiness enhancer of the present invention can be added to salty food and drink for salt reduction to enhance the saltiness of the food and drink. For example, when used in various food and drink, it can be utilized by the method of adding it thereto. Specifically, it can be used in various types such as liquid food and drink like soup with saltiness, and solid food and drink like hamburger and minced ball. In particular, when the soup or various food and drink contains sodium chloride and a part of it is replaced with potassium chloride, it can be effectively utilized.

[0040] In addition, in particular, it can be suitably used for instant foods such as instant noodles (instant cup noodles, instant bag noodles), instant soup, and instant cup rice, which are processed foods. It can be suitably used for the attached soup (powder soup, liquid soup) and attached dried ingredients of these instant foods. Furthermore, it can also be used for noodles (hot air dried noodles, fried noodles), etc.

[0041] - Food and drink containing Peru balsam essential oil, potassium chloride, and sodium chloride - The present invention also contemplates food and drink products containing Peru balsam essential oil (oil of Peru balsam), potassium chloride, and sodium chloride. Here, the food and drink product containing Peru balsam essential oil means, first, adding Peru balsam essential oil, potassium chloride, and sodium chloride in any of the manufacturing processes of the potassium chloride-containing food and drink product.

[0042] Also, for example, in the case of processed foods such as instant noodles and instant rice, when it is added as an attached flavor at the time of eating and the consumer opens and adds an attached soup pack or the like, it may be contained in the soup pack or the like, and it can also be added to noodles or rice. Any form is included as long as the potassium chloride-containing food and drink product, Peru balsam essential oil (oil of Peru balsam), and sodium chloride are simultaneously contained at the time of eating.

[0043] Furthermore, the added Peru balsam essential oil does not necessarily have to be refined. As long as it is a fragrance, food material, various foods, etc. that contain Peru balsam essential oil as a part of its components, of course, all forms are included.

[0044] The present invention also contemplates a method for manufacturing a food and drink product including a step of containing Peru balsam essential oil (oil of Peru balsam) and potassium chloride in the manufacturing process of the food and drink product for the purpose of enhancing the saltiness of sodium chloride. That is, it is sufficient that there is a step including a step of containing Peru balsam essential oil (oil of Peru balsam), potassium chloride, and sodium chloride in any of the manufacturing processes of the food and drink product, and although the amount used is not limited, it is generally prepared so that the concentration of Peru balsam at the time of eating is 1 ppb to 1 ppm. Also, preferably, it is about 10 to 1000 ppb. More preferably, it is about 50 to 500 ppb.

[0045] ─Method for enhancing the saltiness of food and drink products by containing Peru balsam essential oil, potassium chloride, and sodium chloride─ In the present invention, for the purpose of enhancing saltiness, a method for enhancing the saltiness of food and drink by containing Peru balsam essential oil, potassium chloride, and sodium chloride is also intended. Regardless of whether it is in the form of solid food, liquid food, or liquid food such as soup, etc., it is only necessary that when a consumer eats the food and drink, Peru balsam essential oil, potassium chloride, and potassium chloride are present.

Example

[0046] Examples of the present invention will be described below. However, the present invention is not limited to these examples.

[0047] [Test Example 1] Saltiness enhancement effect by adding Peru balsam essential oil to water containing potassium chloride and sodium chloride It was tested whether saltiness could be enhanced by adding a diluted solution of Peru balsam essential oil to an aqueous solution containing potassium chloride and sodium chloride.

[0048] Commercially available Peru balsam essential oil (oil balsam Peru) was used. Next, 100 g of a 1 wt% aqueous solution of sodium chloride and potassium chloride (0.3 wt% sodium chloride + 0.7 wt% potassium chloride) was prepared, and for this aqueous solution, as shown in Table 1, oil balsam Peru (stock solution) was diluted with ethanol as a solvent to prepare two diluted solutions of 0.01 wt% and 0.001 wt%. The respective diluted solutions were added to the above-mentioned 1 wt% aqueous solution of sodium chloride and potassium chloride (100 g) in the weights described in Table 1. In this way, test solutions for Test Sections 1-1 to 1-8 were prepared.

[0049] Next, sensory evaluation was performed on each test aqueous solution in each test section. ─Sensory evaluation method─ Sensory evaluation was carried out by 5 skilled technicians. The saltiness enhancement effect to be evaluated was evaluated from two main viewpoints: "saltiness intensity" and "absence of bitterness and astringency". The evaluation was carried out in 9 grades, and according to the degree of the saltiness enhancing effect, it was evaluated on a 9-grade scale: 1 (equivalent to no addition) ⇔ 9 (high saltiness enhancing effect). The evaluation results are shown in Table 1.

[0050] That is, when no oil balsam Peru is added or even if it is added, no saltiness enhancing effect is exhibited, it was evaluated as 1, and when it has any saltiness enhancing effect, it was evaluated as 2 or more. Furthermore, as the saltiness enhancing effect improved, the evaluation numerical value was increased. The results are shown in the lower column of Table 1.

[0051]

Table 1

[0052] [Test Example 2] Examination when amino acids are added It was examined whether adding a combination of oil balsam Peru + potassium chloride + amino acids has an effect of enhancing saltiness. As the amino acids, various amino acids such as glycine, alanine, arginine, leucine, isoleucine, aspartic acid, cystine, glutamine, glutamic acid, valine, histidine, tyrosine, threonine, proline, tryptophan, lysine, methionine, phenylalanine, ornithine, and citrulline were used (Tests 2-1 to 2-21).

[0053] Also, oil balsam Peru (stock solution) was diluted with ethanol as a solvent to prepare 0.01 wt% of oil Peru balsam. Next, 100 g of a 1 wt% aqueous solution of sodium chloride and potassium chloride (0.3 wt% sodium chloride + 0.7 wt% potassium chloride) was prepared, and oil balsam Peru and each amino acid were added to the aqueous solution as shown in Table 2-1 and Table 2-2 for sensory evaluation. The weights of the added oil balsam Peru solution and each amino acid solution are shown in Table 2-1 and Table 2-2. Also, the results of the sensory evaluation are shown in the lower columns of Table 2-1 and Table 2-2.

[0054]

Table 2-1

[0055]

Table 2-2

[0056] [Test Example 3] Examination of the case of adding L-arginine in combination with other amino acids In Test Example 2, it was found that the salt taste enhancing effect was improved by the combination of oil balsam Peru + potassium chloride + amino acids. Next, it was tested whether the salt taste enhancing effect could be improved by combining two of these amino acids. First, the case of adding L-arginine in combination with other amino acids was examined. Along with L-arginine, each amino acid of L-lysine hydrochloride, L-histidine, L-citrulline, L-ornithine hydrochloride, L-glutamic acid, and L-aspartic acid was used for sensory evaluation in the same manner as in Test Example 1 (Test Groups 3-1 to 3-7). The results are shown in Table 3.

[0057]

Table 3

[0058] [Test Example 4] Examination of the case of adding L-lysine in combination with other amino acids Next, the case of adding L-lysine in combination with other amino acids was examined. Along with L-lysine hydrochloride, each amino acid of L-histidine, L-citrulline, L-ornithine hydrochloride, L-glutamic acid, and L-aspartic acid was used for sensory evaluation in the same manner as in Test Example 1 (Test Groups 4-1 to 4-6). The results are shown in Table 4.

[0059]

Table 4

[0060] [Test Example 5] In Test Example 3, a combination of L-arginine and L-lysine hydrochloride was particularly preferable, and the effects when the addition amount of L-arginine was changed were examined (Test Groups 5-1 to 5-6). The results are shown in Table 5.

[0061]

Table 5

[0062] [Test Example 6] In Test Example 3, a combination of L-arginine and L-lysine hydrochloride was particularly preferable, and the effects when the addition amount of L-lysine was changed were examined (Test Groups 6-1 to 6-6). The results are shown in Table 6.

[0063]

Table 6

[0064] [Test Example 7] The effects of the present invention were examined in an actual soup. A Japanese-style soup was prepared to have the composition shown in Table 7 below. In the following, "L-arginine" may be described as "Arg", "L-lysine" as "Lys", and "potassium chloride" as "KCl". Also, "%" means "wt%".

[0065] Based on a Japanese-style soup flavor and using a normal amount of sodium chloride (Test Group 7-1: Control), a product with the amount of sodium chloride in Test Group 7-1 reduced and potassium chloride added instead (Test Group 7-2), a product with Peru balsam (0.01%), L-arginine, and L-lysine further added to Test Group 7-2 (Test Group 7-3), and a product with citric acid further added to Test Group 7-3 (Test Group 7-4) were prepared. 100 g of hot water was added to the soup with the formulation described in Table 7 and dissolved to prepare each soup solution.

[0066]

Table 7

[0067] When the salt concentrations of the soups dissolved with 100 ml of hot water for the control formulation (Test Group 7-1) and the salt-reduced + KCl type formulation (Test Group 7-2) were quantified, they were 1.10% and 0.60% respectively. From this, it can be said that the salt-reduced soup formulation is a 55% reduction in salt compared to the control soup formulation.

[0068] The soup solutions prepared by adding 100 g of hot water and dissolving them for Test Groups 7-1 to 7-4 were subjected to sensory evaluation.

[0069] ─Sensory evaluation method─ The sensory evaluation was carried out by 5 experienced technicians. The saltiness enhancement effect to be evaluated was evaluated from the two main aspects of "saltiness intensity" and "absence of bitterness and astringency". The evaluation was carried out in 5 levels, with a 5-level evaluation of 1: (small effect) ⇔ 5: (large effect). The evaluation results are shown in Table 8.

[0070]

Table 8

[0071] [Test Example 8] When the amounts of Arg and Lys were fixed and the amount of Peru balsam was changed in Test Plot 7-3 In Test Plot 7-3 (low-salt + KCl type + Peru balsam + Arg, Lys), the case where the amounts of Arg and Lys were fixed and the amount of Peru balsam was changed was examined. As described in Table 9, the amount of Peru balsam was changed to none (Test Plot 8-1), 0.025% (Test Plot 8-2), 0.050% (Test Plot 8-3), 0.075% (Test Plot 8-4), 0.100% (Test Plot 8-5), 0.125% (Test Plot 8-6), 0.150% (Test Plot 8-7). The criteria for sensory evaluation were the same as in the case of Test Example 7. The results are shown in Table 9.

[0072]

Table 9

[0073]

Table 10

[0074] [Test Example 10] When the amount of Peru balsam was fixed and the amounts of Arg and Lys were changed in Test Plot 7-3 In test plot 3-4 (low-salt + KCl type + Peru balsam + Arg, Lys), the amount of Peru balsam was fixed and the amount of Arg, Lys was changed to investigate the situation. As described in Table 12, the amounts of Arg, Lys were set to 0.021% (test plot 10-1), 0.063% (test plot 10-2), 0.105% (test plot 10-3), 0.147% (test plot 10-4), 0.210% (test plot 10-5), 0.316% (test plot 10-6), and 0.421% (test plot 10-7). The criteria for sensory evaluation were the same as in Test Example 7. The results are shown in Table 11.

[0075]

Table 11

[0076] [Test Example 11] When the amount of Peru balsam was fixed and the amounts of Arg, Lys, and citric acid were changed in test plot 7-4 In test plot 7-4 (low-salt + KCl type + Peru balsam + Arg, Lys, citric acid), the amount of Peru balsam was fixed and the amounts of Arg, Lys, and citric acid were changed to investigate the situation. As described in Table 13, for the amounts of Peru balsam, it was set as follows: Arg, Lys 0.021%, citric acid 0.008% (test plot 11-1), Arg, Lys 0.063%, citric acid 0.024% (test plot 11-2), Arg, Lys 0.105%, citric acid 0.040% (test plot 11-3), Arg, Lys 0.147%, citric acid 0.055% (test plot 11-4), Arg, Lys 0.210%, citric acid 0.079% (test plot 11-5), Arg, Lys 0.316%, citric acid 0.119% (test plot 11-6), Arg, Lys 0.421%, citric acid 0.1584% (test plot 11-7). The criteria for sensory evaluation were the same as in Test Example 7. The results are shown in Table 12.

[0077]

Table 12

[0078] [Test Example 12] A Chinese-style soup was prepared to have the composition shown in Table 13 below. The amount of salt used was the same as the salt content in the case of reducing the salt in the Japanese-style soup in Test Example 7 (Test Example 7-2). 100 g of boiling water was added to the soup with the formulation described in Table 13 and dissolved to prepare each soup solution, and a sensory evaluation was carried out in the same manner as in Test Example 7. The results are shown in Table 13.

[0079]

Table 13

Claims

1. A food or drink product with enhanced saltiness, containing Peru balsam essential oil with a concentration of 1 ppb to 1 ppm during consumption, potassium chloride, and sodium chloride.

2. A method for manufacturing a food or drink product with enhanced saltiness containing sodium chloride, comprising a step of adding potassium chloride and Peru balsam essential oil with a concentration of 1 ppb to 1 ppm during consumption.

3. A method for enhancing the saltiness of a food or drink product containing sodium chloride, using potassium chloride and Peru balsam essential oil with a concentration of 1 ppb to 1 ppm during consumption.

4. A method for enhancing the saltiness of a food or drink product, by adding Peru balsam essential oil with a concentration of 1 ppb to 1 ppm, potassium chloride, and sodium chloride during consumption of the food or drink product.

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