Bitterness masking agent for potassium chloride

Abstract

To provide a new bitterness masking agent of potassium chloride, and to provide a production method or the like including the masking agent.SOLUTION: The bitterness masking agent of potassium chloride contains Balsam Peru essential oil as an active ingredient. Here, it is preferable to further contain at least one or more selected from the group consisting of arginine, glutamic acid, lysine and citrulline. It is also preferable to further contain at least one selected from the group consisting of acetoin, diacetyl, and 2, 3-pentanedione.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a masking agent for the bitterness when potassium chloride is used. [Background technology]

[0002] In various foods, including processed foods, potassium chloride is sometimes used to reduce salt content. While potassium chloride can reduce salt content, it has problems such as a distinctive bitter taste. As a solution to these problems, for example, the invention described in Patent Document 1 below has been reported. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2008-289426

[0004] The method in Patent Document 1 relates to a salt substitute that combines sodium gluconate and / or potassium gluconate with whey minerals in addition to potassium chloride. This invention can provide a salt substitute with a low sodium content, and by using this substitute instead of salt, it can be used to reduce the sodium intake of processed foods, as well as a method for producing such foods. Regarding. Although the above method is an effective method, other masking methods are also contemplated. Summary of the Invention [Problem to be solved by the invention]

[0005] Therefore, the inventors of the present invention aimed to develop a new bitterness masking agent for potassium chloride and a production method including the masking agent. [Means for solving the problem]

[0006] The present inventors have repeatedly conducted experiments using various natural materials, fragrances, compounds, and other materials, utilizing their aroma components. As a result of intensive research, the present inventors have discovered that the use of balsam of Peru essential oil as an essential oil component can provide a masking effect on potassium chloride, thereby completing the present invention. That is, the first invention of the present application is: "A bitterness masking agent for potassium chloride containing Peru balsam essential oil as the active ingredient."

[0007] Next, the bitterness-masking effect of potassium chloride can be improved by using arginine, glutamic acid, lysine, or citrulline among the amino acids in addition to Peru balsam essential oil. That is, the second invention of the present application is: "The potassium chloride bitterness masking agent according to claim 1 further contains at least one selected from the group consisting of arginine, glutamic acid, lysine and citrulline."

[0008] Next, the bitterness-masking effect of potassium chloride can be improved by using acetoin, diacetyl, or 2,3-pentanedione, which are ketones, in addition to Peru balsam essential oil. That is, the third invention of the present application is: "The bitterness-masking agent for potassium chloride according to claim 1 or 2 further contains at least one selected from the group consisting of acetoin, diacetyl, and 2,3-pentanedione."

[0009] Next, the bitterness-masking effect of potassium chloride can be improved by using terpenes such as farnesol, nerolidol, caleolefin, or nootkain in addition to Peru balsam essential oil. That is, the fourth invention of the present application is: "A bitterness-masking agent for potassium chloride according to any one of claims 1 to 3, further comprising at least one selected from the group consisting of farnesol, nerolidol, caloolefin, and nootkain."

[0010] Next, if birch essential oil, hickory smoke essential oil or clove essential oil is used as a natural woody fragrance in addition to Peru balsam essential oil, the bitterness-masking effect of potassium chloride can be improved. That is, the fifth invention of the present application is: "The bitterness-masking agent for potassium chloride according to any one of claims 1 to 4, further comprising at least one selected from birch essential oil, hickory smoke essential oil, and clove essential oil."

[0011] Next, the bitterness-masking effect of potassium chloride can be improved by using guaiacol, eugenol, vanillin, or phenol, among phenols, aromatic compounds, and aldehydes, in addition to Peru balsam essential oil. That is, the sixth invention of the present application is: "The bitterness-masking agent for potassium chloride according to any one of claims 1 to 5, further comprising at least one selected from the group consisting of guaiacol, eugenol, vanillin and phenol."

[0012] Next, if lactic acid, tartaric acid or malic acid is used among the acidulants in addition to Balsam of Peru essential oil, the bitterness-masking effect of potassium chloride can be improved. That is, the seventh invention of the present application is: "A bitterness-masking agent for potassium chloride according to any one of claims 1 to 6, further comprising at least one acid selected from the group consisting of lactic acid, tartaric acid and malic acid."

[0013] Next, the applicant also intends to produce food and drink products containing potassium chloride that contain Balsam of Peru essential oil, with the same aim of reducing salt intake as described above. That is, the eighth invention of the present application is: "Food and beverages containing potassium chloride and containing Peru balsam essential oil."

[0014] Next, the manufacturing method thereof is also intended. That is, the ninth invention of the present application is: "A method for producing food and beverages containing potassium chloride, which includes a step of adding Peru balsam essential oil."

[0015] Next, the applicant also contemplates a method for masking the bitterness of foods and beverages containing potassium chloride using Balsam of Peru essential oil. That is, the tenth invention of the present application is: "A method for masking the bitterness of foods and beverages containing potassium chloride using Peru balsam essential oil." [Effects of the Invention]

[0016] By using the Balsam of Peru essential oil of the present invention as an active ingredient, it is possible to mask the bitterness of potassium chloride. By utilizing the method for masking the bitterness of potassium chloride of the present invention, it is possible to contribute to reducing salt intake in the food and beverage industry. DETAILED DESCRIPTION OF THE INVENTION

[0017] The present invention will be described in detail below based on the embodiments. However, the present invention does not necessarily include these embodiments. First, the active ingredient of the present invention is Balsam of Peru essential oil.

[0018] ─Peru Balsam Essential Oil (Oil Peru Balsam)─ In this invention, balsam of Peru essential oil (oil balsam of Peru) refers to the essential oil components of balsam of Peru (a tropical tree of the Fabaceae family). Here, essential oil refers to the fragrant volatile components obtained from the trunk, resin, flowers, leaves, buds, or fruit of the plant. It is mainly composed of terpene compounds, aromatic compounds, esters, etc., and is separated by distillation, pressing, or extraction. The term "Peru balsam essential oil" as used herein generally refers to a fragrance or essential oil component extracted from the resin of the tree by distillation or solvent extraction, and may also be one distilled from the wood or bark of the tree.

[0019] However, the extraction method is not limited to the above, and various methods can be used. The Peru balsam essential oil (oil Peru balsam) used in the present invention is available in commercially available types and can be used as a flavoring compound for food and beverages. When using this Balsam of Peru essential oil (Oil Balsam of Peru) in the production of food and beverages, it is preferable to use the type dissolved in a solvent such as liquid oil or fat.

[0020] The bitter taste of potassium chloride In recent years, the intake of salt (sodium) has become more and more important for the prevention of hypertension and its complications. However, reducing the amount of salt can make food and drink taste bland. Therefore, there is a demand for so-called salt substitutes that have a salty taste instead of table salt. Potassium chloride is the most commonly used salt substitute, but potassium chloride has a unique bitter taste in addition to its salty taste.

[0021] -Masking the bitter taste of potassium chloride- The masking of the present invention can mask the harshness or bitterness of potassium chloride. Here, masking means that the bitterness (harshness) of potassium chloride can be reduced or camouflaged so that it is less noticeable when a human sensory evaluation is performed.

[0022] Furthermore, when a person performs a sensory evaluation, it is seen that potassium chloride masks the astringency and bitterness of potassium chloride as described above, and in many cases, when sodium chloride (table salt) is present at the same time as potassium chloride, it also has the effect of enhancing the salty taste of the sodium chloride (table salt).

[0023] ─Sodium chloride (table salt)─ In the present invention, the food or drink containing potassium chloride preferably contains sodium chloride, which allows the food or drink to have the salty taste inherent to sodium chloride and effectively reduce salt intake due to the combined effect of potassium chloride and sodium chloride.

[0024] By utilizing the Balsam of Peru essential oil of the present invention, the bitter taste of potassium chloride can be improved or the salty taste of sodium chloride can be enhanced. The content ratio of potassium chloride and sodium chloride in foods and drinks is not particularly limited, but is generally about potassium chloride:sodium chloride=1:100 to 15:7. Preferably, the potassium chloride:sodium chloride ratio is about 1:50 to 3:2, and more preferably, the potassium chloride:sodium chloride ratio is about 1:20 to 1:4.

[0025] ─Concentration of Balsam of Peru essential oil relative to potassium chloride in foods and beverages─ In the present invention, the concentration of Peru balsam essential oil relative to potassium chloride is not particularly limited.

[0026] However, the following concentrations are generally preferred relative to the potassium chloride concentration. For example, when the potassium chloride concentration at the time of consumption is about 0.1 to 1.5%, the concentration of Peru balsam essential oil used is generally about 1 ppb to 1 ppm in the food or drink at the time of consumption. Also, a concentration of about 10 to 1000 ppb is preferred. A concentration of about 50 to 500 ppb is even more preferred. The concentration to be used may depend on the concentration of the Peru balsam essential oil and the type and condition of the food or beverage used.

[0027] Foods and beverages containing potassium chloride The potassium chloride-containing food and drink referred to in the present invention refers to a food and drink that uses the above-mentioned potassium chloride as a raw material. The potassium chloride may be used as a part of the raw material, and it is common to use potassium chloride by substituting a part of the sodium chloride used, particularly for salt reduction.

[0028] Of course, the product may contain ingredients other than potassium chloride. More specifically, the product may contain, in addition to potassium chloride, sodium chloride, sugars, thickeners, various salts, animal protein (beef, pork, chicken, fish, etc.), plant protein, carbohydrates (cereals, vegetables, etc.), lipids, dietary fiber, water, minerals, vitamins, colorings, food additives, etc.

[0029] Next, the amount of potassium chloride used in the potassium chloride-containing food and drink of the present invention is not particularly limited. Of course, even a small or trace amount of potassium chloride may be contained in the potassium chloride-containing food and drink. It is preferable that the food and drink contain sodium chloride. Furthermore, it goes without saying that the potassium chloride-containing food or drink can be in either a solid or liquid form.

[0030] Specific examples include foods and beverages normally provided in the general diet, such as noodles, wontons, gratins, stews, curries, cooked soups and bouillons (chicken soup, corn soup, vegetable soup, etc.), meat and vegetable extracts, various blended seasonings, various soups and sauces, processed meat products such as ham and sausage, etc. These may also include, but are not limited to, general commercially available food products, food products for commercial use, or cooked food products in restaurants.

[0031] Furthermore, if the potassium chloride bitterness masking agent according to the present invention is commercialized in a granular or liquid form, like commercially available "reduced salt seasonings," it can be easily used and utilized in home cooking.

[0032] In particular, the present invention can be suitably used in health foods and instant foods. Specific examples of foods that use potassium chloride include instant foods (instant noodles such as instant cup noodles and instant bagged noodles, instant cup rice, instant soup, etc.).

[0033] In particular, instant noodles (instant cup noodles) and instant cup rice may use powdered soup or liquid soup that contains potassium chloride as a minor ingredient in combination with sodium chloride, and the present invention is suitably applicable to these soups. It can also be suitably applied to various ingredients that use potassium chloride (meat paste products such as hamburger steaks and minced meat balls, fish paste products such as hanpen, etc.).

[0034] Of course, other ingredients that make up the dried ingredients or artificial meat may include carbohydrates such as starch, animal proteins (beef, pork, chicken, etc.), salt, seasonings such as soy sauce and sauce, and spices.

[0035] ─Masking agent─ The present invention is intended to be directed to a bitterness masking agent for potassium chloride containing balsam of Peru essential oil, but the bitterness masking agent is intended to include any form of agent that is added to or contained in a food or beverage containing potassium chloride. In addition to the Balsam of Peru essential oil, it is of course possible to include other compounds, fragrances, various additives, spices, and other ingredients that can be used in a variety of foods and beverages.

[0036] The masking agent of the present invention may have the effect of reducing the bitterness or acridness described above in foods and beverages containing potassium chloride, or, in the case of foods and beverages containing sodium chloride, enhancing the salty taste of the sodium chloride. Furthermore, the masking agent of the present invention is sufficient as long as it contains at least Balsam of Peru essential oil, and may of course contain other ingredients such as various oils and fats, solvents, fragrances, seasonings, and the like.

[0037] Furthermore, the bitterness-imparting agent does not necessarily have to be stored in a specified type of container, etc.; when producing food or beverages, it is sufficient that a material containing at least Balsam of Peru essential oil (various ingredients for addition, such as liquid, powder, granules, etc.) is present in order to reduce the bitterness of potassium chloride, and any material that is added or mixed into calcium chloride-containing food or beverages during production or consumption is considered to be a bitterness-imparting agent as defined in the present invention. Next, in the present invention, it is preferable to contain the following components in addition to Balsam of Peru essential oil. This is explained below.

[0038] -Arginine, glutamic acid, lysine and citrulline- In the present invention, it is preferable to use arginine, glutamic acid, lysine, or citrulline among amino acids together with oil of Peru balsam (Peru balsam essential oil). Of course, these amino acids may also be used in combination. Generally, the ratio of these amino acids to the undiluted oil of Peru balsam solution is 1, and it is preferably about 1,000 to 50,000. A ratio of about 5,000 to 20,000 is more preferable.

[0039] In the present invention, it is preferable to use acetoin, diacetyl, and 2,3-pentanedione among ketones together with oil of Peru balsam (Peru balsam essential oil). Generally, if the original solution of Oil of Peru Balsam is taken as 1, the ratio of the amount of the balsam to the oil should be about 1 to 100. A ratio of about 5 to 50 is more preferable.

[0040] -Farnesol, nerolidol, caleolefin and nootkain (terpenes)- In the present invention, it is preferable to use terpenes such as farnesol, nerolidol, caleolefin, and nootkain in combination with Oil of Peru Balsam. These terpenes are generally used in a ratio of about 0.1 to 50, assuming that the original solution of Oil of Peru Balsam is 1. A ratio of about 1 to 10 is more preferable.

[0041] -Birch essential oil, hickory smoke essential oil, or clove essential oil (natural woody fragrance components)- In the present invention, materials having natural woody fragrances (including those with a smoky odor) may be used together with balsam of Peru essential oil. Of these, it is preferable to use birch essential oil, hickory smoke essential oil, or clove essential oil in combination. For these natural woody fragrances, the ratio of the undiluted balsam of Peru essential oil (oil balsam of Peru) to this should generally be about 0.01 to 10. A ratio of about 0.1 to 1 is more preferable.

[0042] -Guaiacol, eugenol, vanillin and phenol- In the present invention, it is preferable to use a compound selected from guaiacol, eugenol, vanillin, and phenol among phenols, aromatic compounds, and aldehydes together with Balsam of Peru essential oil. These compounds are generally used in a ratio of about 0.01 to 10, assuming that the undiluted solution of Balsam of Peru oil is 1. A ratio of about 0.1 to 1 is more preferable.

[0043] Lactic acid, tartaric acid and malic acid (acidifiers) In the present invention, it is preferable to use an acidulant such as lactic acid, tartaric acid, or malic acid in combination with oil of Peru balsam (Peru balsam essential oil). The ratio of these acidulants to the undiluted oil of Peru balsam is generally set to 1 to 1,000. A ratio of 10 to 200 is more preferable.

[0044] -Other concomitant use- The masking agent and masking method for potassium chloride in the present invention use balsam of Peru essential oil as a basic component, and as described above, it is preferable to use in combination with amino acids such as arginine, ketones such as acetoin, ketones such as farnesol, natural woody fragrance components such as birch essential oil, components such as guaiacol, and acidulants such as lactic acid, but it is of course possible to use these components in further combination.

[0045] --Food and drink using the bitterness-masking agent of the present invention-- The bitterness-imparting agent of the present invention can be added to salty foods and beverages when potassium chloride is used to reduce salt content, thereby reducing the bitterness of the food and beverage caused by potassium chloride. For example, it can be used by adding potassium chloride to powder or liquid soups, or various foods and beverages when potassium chloride is used in these foods and beverages. Specifically, it can be used in a variety of foods and beverages, including liquid foods and beverages such as salty soups, and solid foods and beverages such as hamburger steaks and minced meat balls. In particular, it can be effectively used when the soup or various foods and beverages contain sodium chloride and the sodium chloride is partially replaced with potassium chloride.

[0046] In particular, it can be suitably used for processed foods such as instant noodles (instant cup noodles, instant noodles in a bag), instant soup, and instant cup rice. It can also be suitably used for the soups (powdered soup, liquid soup) and dried ingredients that come with these instant foods. It can also be used for noodles (hot air dried noodles, fried noodles), etc.

[0047] ─Food and drink containing potassium chloride and Peru balsam essential oil─ The present invention also contemplates potassium chloride-containing food and drink products that contain balsam of Peru essential oil (oil balsam of Peru). Here, potassium chloride-containing food and drink products containing balsam of Peru essential oil include those in which balsam of Peru essential oil is added during the manufacturing process of the potassium chloride-containing food and drink products.

[0048] In addition, for example, when processed foods such as instant noodles or instant rice are added as an added flavor by the consumer opening the accompanying soup pack or the like at the time of consumption, the flavor may be contained in the soup pack or the like, or it may be added to the noodles or rice. This includes all embodiments in which potassium chloride-containing food or drink and Peru balsam essential oil (oil Peru balsam) are simultaneously contained at the time of consumption.

[0049] Furthermore, the Peru balsam essential oil added does not necessarily have to be refined, and it goes without saying that any form of fragrance, food ingredient, various foods, etc. that contains Peru balsam essential oil as a part of its component is included.

[0050] The present invention also contemplates a method for producing a food or beverage that includes a step of incorporating balsam of Peru essential oil (oil balsam of Peru) in the production process of the food or beverage for the purpose of masking the flavor of potassium chloride. That is, any step in the production process of the food or beverage may include incorporating balsam of Peru essential oil (oil balsam of Peru). The amount used is not limited, but it is generally adjusted so that the concentration of balsam of Peru at the time of consumption is 1 ppb to 1 ppm. Preferably, the amount is about 10 to 1000 ppb. More preferably, it is about 50 to 500 ppb.

[0051] - A method for masking the flavor of potassium chloride by adding Balsam of Peru essential oil - The present invention also contemplates a method of masking the flavor of potassium chloride by adding balsam of Peru essential oil (oil balsam of Peru) for the purpose of masking the flavor of potassium chloride. [Example]

[0052] The following examples of the present invention will be described, but the present invention is not limited to these examples. [Test Example 1] Effect of adding Peru balsam essential oil to water containing potassium chloride and sodium chloride We tested whether the bitter taste of potassium chloride could be masked by adding a diluted solution of Balsam of Peru essential oil to an aqueous solution containing potassium chloride and sodium chloride.

[0053] Peru balsam essential oil (oil balsam Peru) was commercially available. 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. Oil balsam Peru (undiluted) was diluted with ethanol as shown in Table 1 to prepare two dilutions of 0.01 wt% and 0.001 wt%. The diluted solutions were then added to the 1 wt% aqueous solution of sodium chloride and potassium chloride (100 g) in the amounts shown in Table 1. In this way, test solutions for Test Areas 1 to 9 were prepared.

[0054] Next, a sensory evaluation was conducted on each test solution in each test group. The evaluation was carried out by five experienced panelists, who rated the degree of masking of the bitterness of potassium chloride on a 9-point scale: 1 (same as no addition) ⇔ 9 (highly effective in masking potassium chloride).

[0055] That is, when no oil balsam Peru was added or when the addition did not mask (reduce) the bitterness of potassium chloride, the rating was 1, and when some masking effect was observed the rating was 2 or higher. Furthermore, the rating was increased as the masking effect improved. A rating of 9 was given when the bitterness of potassium chloride was barely noticeable. The results are shown in the lower column of Table 1.

[0056] [Table 1] As a result, it was found that the bitter taste of potassium chloride can be masked by adding balsam oil of Peru.

[0057] [Test Example 2] Study on combined use of amino acids We confirmed that oil balsam of Peru has the effect of masking the flavor of potassium chloride, and we further investigated whether adding amino acids could enhance this effect. The amino acids prepared were glycine, alanine, arginine, leucine, isoleucine, aspartic acid, cystine, glutamine, glutamic acid, valine, histidine, tyrosine, threonine, proline, tryptophan, lysine, methionine, phenylalanine, ornithine, and citrulline, and the diluted 0.01% oil of Peru balsam used in Test Example 1 was also used.

[0058] 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 of Peru (0.01 wt%) and each amino acid were added to the solution as shown in Tables 2-1 and 2-2, and a sensory evaluation was performed. The weight of the added oil balsam peru solution and the weight of each amino acid solution are shown in Tables 2-1 and 2-2. The results of the sensory evaluation are shown in the lower columns of Tables 2-1 and 2-2.

[0059] [Table 2-1]

[0060] [Table 2-2] It was found that the masking effect of potassium chloride was improved when arginine, glutamic acid, sodium glutamate, lysine or citrulline was used in conjunction with oil balsam peru.

[0061] [Test Example 3] Additive effect when used in combination with ketones We confirmed that oil balsam of Peru has the effect of masking the flavor of potassium chloride, and further investigated whether the effect could be enhanced by adding ketones. The ketones used were acetoin, diacetyl, 2,3-pentanedione, 2,3-hexanedione, and 4-acetoxy-2,5-dimethyl-3(2H)-furanone.

[0062] 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 to this solution, oil balsam peru (0.01 wt%) and each ketone solution (each wt% listed in Table 3) were added as shown in Table 3, and a sensory evaluation was performed. The weight of the added oil balsam peru solution and the weight of each ketone solution are shown in Table 3. The results of the sensory evaluation are shown in the lower column of Table 3.

[0063] [Table 3] It was found that the use of acetoin, diacetyl, or 2,3-pentanedione in conjunction with oil balsam peru improved the masking effect of potassium chloride.

[0064] [Test Example 4] Additive effect when terpenes are used in combination We confirmed that oil balsam of Peru has the effect of masking the flavor of potassium chloride, and further investigated whether the effect could be enhanced by adding terpenes. The terpenes used were myrcene, ocimene, limonene, terpineol, pinene, camphor, farnesol, nerolidol, elemene, caryophyllene, and nootkatone.

[0065] 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 to this solution, oil balsam of Peru (0.01 wt%) and each terpene solution (each wt% listed in Table 4) were added as shown in Table 4, and a sensory evaluation was performed. The weights of the oil balsam of Peru solution and each terpene solution added are shown in Table 4. The results of the sensory evaluation are also shown in the lower column of Table 4.

[0066] [Table 4] It has been found that the masking effect of potassium chloride is improved when farnesol, nerolidol, caleolefin or nootkain is used in conjunction with oil balsam peru.

[0067] [Test Example 5] Effect of adding natural wood ingredients We confirmed that oil balsam of Peru can mask the flavor of potassium chloride, and further investigated whether adding natural tree components such as birch essential oil could enhance this effect. The natural wood-based ingredients used were birch essential oil (oil birch, commercially available product), hickory smoke essential oil (oil hickory smoke, commercially available product), clove essential oil (oil clove, commercially available product), oil smoke (mesquite essential oil, commercially available product), SMOKES CHERRY WOOD (commercial product), and OAKWOOD TINCTURE (commercial product).

[0068] 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 to this solution, oil balsam of Peru (0.01 wt%) and each natural component of the tree species (0.001 wt% or 0.01 wt%) were added as shown in Table 5, and a sensory evaluation was performed. The weight of the oil balsam of Peru solution and the weight of each natural component of the tree species added are shown in Table 5. The results of the sensory evaluation are also shown in the lower column of Table 5.

[0069] [Table 5] It was found that the masking effect of potassium chloride was improved when birch essential oil or clove essential oil was used in conjunction with oil balsam of Peru.

[0070] [Test Example 6] Effect of combined use of phenols, aromatic compounds, or aldehydes We confirmed that oil balsam of Peru has the effect of masking the flavor of potassium chloride, and further investigated whether the effect could be enhanced by adding phenols, aromatic compounds, or aldehydes.

[0071] The phenolic, aromatic or aldehyde components include guaiacol, 4-vinylguaiacol, 4-ethylguaiacol, eugenol, vanillin, acetyl vanillin, 4-methyl-2,6-dimethoxy phenol, and phenol. was used.

[0072] 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 to this solution, oil balsam of Peru (0.01 wt%) and phenols, aromatic compounds, or aldehydes (0.0001 wt%, 0.001 wt%, or 0.01 wt%) were added as shown in Table 6, and a sensory evaluation was performed. The weights of the oil balsam of Peru solution and the weights of the phenols, aromatic compounds, or aldehydes added are shown in Table 6. The results of the sensory evaluation are also shown in the lower column of Table 6.

[0073] [Table 6] It has been found that the masking effect of potassium chloride is improved when guaiacol, eugenol or vanillin is used among phenols, aromatic compounds or aldehydes.

[0074] [Test Example 7] Effect of using an acidulant in combination We confirmed that oil balsam of Peru has the effect of masking the flavor of potassium chloride, and we investigated whether adding an acidulant could enhance this effect. The acidulant used was lactic acid, tartaric acid, succinic acid, citric acid, gluconic acid, acetic acid or malic acid.

[0075] 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 to this solution, oil balsam peru (0.01 wt%) and various acidulants (each wt% listed in Table 7) were added as shown in Table 7, followed by a sensory evaluation. The weights of the oil balsam peru solution and the weights of the acidulants added are shown in Table 7. The results of the sensory evaluation are also shown in the lower column of Table 7.

[0076] [Table 7] It was found that the use of lactic acid, tartaric acid and malic acid among the acidulants improves the masking effect of potassium chloride.

[0077] [Test Example 8] Effect of combined use of ketones and terpenes We have confirmed that the combined use of specific ketones or terpenes with oil balsam peru can mask the flavor of potassium chloride, and we investigated whether the combined use of these ketones and terpenes can further enhance this effect. Acetoin and diacetyl are used as ketones, and ne-

[0078] The effects of combinations of loridol, kaliolefin and nootkain were investigated. 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 to this solution, oil balsam peru (0.01 wt%) and various ketones and terpenes were added as shown in Table 8, followed by a sensory evaluation. The weights of the oil balsam peru solution and the weights of the various ketones and terpenes added are shown in Table 8. The results of the sensory evaluation are also shown in the lower column of Table 8.

[0079] [Table 8] The masking effect of Oil of Peru Balsam was improved by adding ketones (acetoin or diacetyl) and terpenes (nerodol, potassium olefin, or nootkain). The combinations of acetoin and potassium olefin, and diacetyl and potassium olefin were particularly effective.

[0080] [Test Example 9] Effect of using ketones and natural tree ingredients in combination We have confirmed that the flavor of potassium chloride can be masked by combining specific ketones or natural tree components with oil balsam of Peru. We investigated whether the effect can be further enhanced by combining these ketones and natural tree components.

[0081] Acetoin or diacetyl was used as the ketone, and birch essential oil, hickory smoke essential oil, or clove essential oil was used as the natural woody component, and the effects of these combinations were investigated.

[0082] 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 to this solution, oil balsam of Peru (0.01 wt%), various ketones (0.1 wt%), and natural woody components (0.001 wt% or 0.1 wt%) were added as shown in Table 9, and a sensory evaluation was performed. The weights of the oil balsam of Peru solution and the weights of the various ketones and natural woody components added are shown in Table 9. The results of the sensory evaluation are also shown in the lower column of Table 9.

[0083] [Table 9] The masking effect of Balsam of Peru was improved by adding ketones (acetoin or diacetyl) and natural woody ingredients (birch essential oil, hickory smoke essential oil, or clove essential oil). The combinations of acetoin and birch essential oil, diacetyl and birch essential oil, acetoin and clove essential oil, and diacetyl and clove essential oil were particularly effective.

Claims

1. A food or drink containing Balsam of Peru essential oil that masks the bitter taste of potassium chloride.

2. 2. The food or drink according to claim 1, wherein the concentration of Balsam of Peru essential oil at the time of consumption is 1 ppb to 1 ppm.

3. A method for producing a food or drink in which the bitterness of potassium chloride is masked, comprising the step of adding Peru balsam essential oil.

4. The method for producing a food or drink according to claim 3, wherein the concentration of Peru balsam essential oil is 1 ppb to 1 ppm.

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