A method for enhancing the umami flavor of food and beverages, an umami flavor enhancer for food and beverages, and food and beverages containing umami.

Abstract

The object of this invention is to provide a method for enhancing the umami flavor of food and beverages containing umami components. Furthermore, it is to provide an umami enhancer for food and beverages containing umami components. Finally, it is to provide food and beverages containing umami that allow the consumer to strongly perceive the umami flavor. [Solution] A method for enhancing the umami of food and beverages containing Japanese-style broth, The salt content in food and beverages is 0.05 to 3% by mass. A method for enhancing the umami flavor of food and beverages, characterized by including triglycerides in food and beverages such that, relative to the amount of salt in the food and beverages, 80% or more by mass of the fatty acids constituting the triglycerides are straight-chain saturated fatty acids having 8 to 10 carbon atoms, in an amount of 0.02 to 20 times the mass.

Description

Technical Field

[0005] , ,

[0001] The present invention relates to a method for enhancing the umami taste of food and drink products containing Japanese-style dashi, and particularly to a technique for enhancing umami by adding to the salt content of food and drink products using triglycerides containing straight-chain saturated fatty acids having 8 to 10 carbon atoms.

Background Art

[0002] "Umami," an important factor affecting the flavor of food, has been enhanced using various seasonings and ingredients since ancient times. In particular, Japanese-style dashi is prepared using materials derived from seafood such as kelp and dried bonito, and is frequently used to make the basic dashi soup for Japanese cuisine. Conventionally, in order to enhance the umami taste of dashi, in addition to making dashi soup using a large amount of raw materials, methods such as adding umami seasonings such as sodium glutamate and sodium inosinate have been used. However, in the method of using a large amount of raw materials, the cost increases, and when using chemical seasonings, there is a concern about the impact on health due to excessive intake, so an inexpensive and simple method is required.

[0003] On the other hand, triglycerides having medium-chain fatty acids are known to have an effect of improving sour taste and enhancing sweet taste (Patent Document 1). However, the enhancement of umami, particularly the relationship with salt content, has not been known.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

[0006] The present invention has found that by creating a food or beverage containing a certain concentration of salt and a specific triglyceride, the umami flavor is perceived more strongly compared to food or beverages with a salt concentration below a certain level or food or beverages that do not contain the specific triglyceride, and has thus completed an invention that achieves the above objective. In other words, the present invention provides the following [1] to [6]. [1] A method for enhancing the umami of food and beverages containing Japanese-style broth, The salt content in food and beverages is 0.05 to 3% by mass. A method for enhancing the umami flavor of food and beverages, characterized by including triglycerides in food and beverages such that, relative to the amount of salt in the food and beverages, 80% or more by mass of the fatty acids constituting the triglycerides are straight-chain saturated fatty acids having 8 to 10 carbon atoms, in an amount of 0.02 to 20 times the mass. [2] A method for enhancing the umami of the food or beverage according to [1], wherein the umami component is a component of dashi (broth). [3] A method for enhancing the umami of food and beverages according to [1] or [2], wherein the umami component is derived from marine products. [4] A method for enhancing the umami of food or beverage according to any one of [1] to [3] above, wherein the food or beverage is in liquid form. [5] A flavor enhancer for food and beverages used in any of the methods for enhancing the flavor of food and beverages described in [1] to [4] above, A flavor enhancer for food and beverages, in which triglycerides, composed of 80% or more by mass of straight-chain saturated fatty acids with 8 to 10 carbon atoms, are the active ingredient. [6] The salt content in food and beverages is 0.05 to 3% by mass, Food and beverages containing umami, in which 80% or more of the fatty acids constituting the triglycerides are straight-chain saturated fatty acids with 8 to 10 carbon atoms, are contained in an amount of 0.02 to 20 times the amount of salt in the food and beverage. [Effects of the Invention]

[0007] According to the present invention, the salt content in food and beverages is 0.05 to 3% by mass. By including triglycerides, in which 80% or more by mass are straight-chain saturated fatty acids with 8 to 10 carbon atoms, in an amount equal to 0.02 to 20 times the salt content in the food and beverages, the umami flavor of food and beverages containing umami components can be enhanced. Therefore, the use of dashi ingredients and chemical seasonings can be reduced. [Modes for carrying out the invention]

[0008] The present invention will be described in detail below. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or greater and B or less. Furthermore, preferred embodiments and more preferred embodiments illustrated below can be used in appropriate combinations with each other, regardless of expressions such as "for example," "preferred," and "more preferred." In addition, the numerical ranges are illustrative, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be used (for example, if A to B and C to D are written, the combination of A to D or C to B can be used). Furthermore, terms such as "contains" or "includes" may be read as "essentially" or "consists only of."

[0009] <Methods for enhancing the umami flavor of food and beverages> The present invention provides a method for enhancing the umami flavor of food and beverages, wherein the salt content in the food and beverage is 0.05 to 3% by mass. The food and beverage is characterized by containing triglycerides in such a way that, relative to the amount of salt in the food and beverage, 80% or more by mass of the fatty acids constituting the triglycerides are straight-chain saturated fatty acids with 8 to 10 carbon atoms, in an amount of 0.02 to 20 times the amount of salt in the food and beverage.

[0010] (food and drink) In the present invention's method for enhancing the umami of food and beverages, the food and beverage is a food or beverage containing umami components. Furthermore, the food and beverage of the present invention contains a specified amount of salt, as described later, and triglycerides in which 80% or more by mass of the fatty acids constituting the triglycerides are straight-chain saturated fatty acids having 8 to 10 carbon atoms. Examples of foods and beverages containing umami components include dashi (broth) and soups containing umami components. These dashi and soups include soups for clear soups, noodles, and hot pot dishes. Other examples include xiaolongbao (steamed dumplings), jelly foods, and stews that contain dashi or soup. Foods containing umami components are preferably in liquid form.

[0011] (Umami components) The umami components of this invention are components found in seafood, meat, poultry, and vegetables. In this invention, raw materials containing umami components can be used. For example, a liquid (broth) containing umami components obtained by simmering ingredients such as bonito flakes, dried sardines, kelp, and shiitake mushrooms, or a concentrated form of these in granular form, can be used. In addition, known umami components contained in these include glutamic acid, inosinic acid, and guanylic acid, and these components may be added. In this invention, it is preferable that the components are derived from marine products, more preferably from dried fish flakes, and even more preferably from bonito flakes.

[0012] (salt) In the present invention, the salt content of the food and beverage is 0.05 to 3% by mass. With a salt content in this range, the umami flavor of the food and beverage can be more strongly perceived due to the synergistic effect with triglycerides, in which 80% or more by mass of the fatty acids constituting the triglycerides described later are straight-chain saturated fatty acids having 8 to 10 carbon atoms. The salt content of the food and beverage is preferably 0.08 to 2% by mass, more preferably 0.01 to 1.5% by mass, 0.5 to 2% by mass, and even more preferably 0.7 to 1.5% by mass.

[0013] In this invention, the salt content refers to the ratio of the amount (mass) of salt to the total amount (mass) of food and beverages. The salt used can be any type commonly used as table salt, and may mainly consist of sodium chloride.

[0014] (Triglycerides) In this invention, the food and beverage contains triglycerides in which 80% or more by mass of the fatty acids constituting the triglycerides are straight-chain saturated fatty acids having 8 to 10 carbon atoms, in a ratio of 0.02 to 20 times the amount of salt in the food and beverage. Within this range, the umami flavor of the food and beverage can be felt more strongly due to the synergistic effect with salt. The ratio of triglycerides in which 80% or more by mass of the fatty acids constituting the triglycerides are straight-chain saturated fatty acids having 8 to 10 carbon atoms, relative to the amount of salt in the food and beverage, is preferably 0.05 to 20 times, more preferably 0.1 to 15 times, and still more preferably 1 to 15 times.

[0015] Food and beverages preferably contain 0.05 to 15% by mass of triglycerides, more preferably 0.1 to 12% by mass, even more preferably 0.2 to 10% by mass, and most preferably 1 to 10% by mass, triglycerides in which 80% by mass or more of the fatty acids constituting the triglycerides are straight-chain saturated fatty acids having 8 to 10 carbon atoms.

[0016] As the straight-chain saturated fatty acids having 8 to 10 carbon atoms, it is preferable to use caprylic acid and capric acid which are easily available. Since the straight-chain saturated fatty acids having 6 to 12 carbon atoms have different physical properties etc. from long-chain fatty acids having 14 or more carbon atoms and short-chain fatty acids having 4 or less carbon atoms, they are classified as medium-chain fatty acids. In the present invention, among the medium-chain fatty acids, caprylic acid and capric acid are particularly preferable, and thus 80% by mass or more of the fatty acids constituting the triglyceride is a straight-chain saturated fatty acid having 8 to 10 carbon atoms. As the fatty acids constituting the triglyceride, fatty acids other than the straight-chain saturated fatty acids having 8 to 10 carbon atoms can be included. For example, medium-chain fatty acids such as straight-chain saturated fatty acid having 6 carbon atoms (caproic acid), straight-chain saturated fatty acid having 12 carbon atoms (lauric acid), straight-chain fatty acids having 16 carbon atoms (palmitic acid, palmitoleic acid), straight-chain fatty acids having 18 carbon atoms (stearic acid, oleic acid, linolenic acid, linoleic acid), etc. can be mentioned. Preferably, they are caproic acid and lauric acid which are similar in properties to the straight-chain saturated fatty acids having 8 to 10 carbon atoms. Preferably, 90% by mass or more of the fatty acids constituting the triglyceride is a straight-chain saturated fatty acid having 8 to 10 carbon atoms, more preferably 96% by mass or more or 99% by mass or more is a straight-chain saturated fatty acid having 8 to 10 carbon atoms, and most preferably 100% by mass is a straight-chain saturated fatty acid having 8 to 10 carbon atoms. Also, the ratio of caprylic acid and capric acid is preferably caprylic acid:capric acid = 90:10 to 0:100 (mass ratio), more preferably 50:50 to 0:100 (mass ratio), and most preferably 40:60 to 10:90.

[0017] These triglycerides can be those commercially available as MCT (medium-chain fatty acid triglyceride). Also, they can be produced by esterifying fatty acids and glycerin, or by transesterifying alkyl esters of fatty acids with glycerin or fats and oils.

[0018] In the present invention, in addition to triglycerides in which 80% by mass or more of the fatty acids constituting the triglycerides are linear saturated fatty acids having 8 to 10 carbon atoms, other triglycerides can be included. In that case, the triglycerides in which 80% by mass or more of the fatty acids constituting the triglycerides are linear saturated fatty acids having 8 to 10 carbon atoms are preferably 20% by mass or more, more preferably 50% by mass or more, and still more preferably 80 to 100% by mass. Examples of other triglycerides include ordinary edible oils such as soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, high-oleic safflower oil, sunflower oil, high-oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, cocoa butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algal oil, these oils low-saturated by variety improvement, and hydrogenated oils and fractionated oils thereof.

[0019] <Flavor enhancer for food and drink> The flavor enhancer for food and drink of the present invention is a flavor enhancer for food and drink used in the above-mentioned <Method for enhancing the flavor of food and drink>, and contains, as an active ingredient, a triglyceride in which 80% by mass or more of the fatty acids constituting the triglyceride are linear saturated fatty acids having 8 to 10 carbon atoms. The triglyceride is as described in the above-mentioned (Triglyceride).

[0020] As a component other than the triglyceride in which 80% by mass or more of the fatty acids constituting the triglyceride are linear saturated fatty acids having 8 to 10 carbon atoms, although not particularly limited, it can contain salt. In that case, with respect to the amount of salt, the triglyceride in which 80% by mass or more of the fatty acids constituting the triglyceride are linear saturated fatty acids having 8 to 10 carbon atoms is preferably in the range of 0.02 to 20 times by mass, 0.05 to 20 times by mass, 0.1 to 15 times by mass, or 1 to 15 times by mass.

[0021] The umami enhancer for food and beverages of the present invention may also contain, in addition to the above-mentioned components, various nutrients such as oils and fats, carbohydrates, proteins, dietary fiber, vitamins, salt, and minerals, food additives such as emulsifiers, high-intensity sweeteners, antioxidants, and flavorings, as well as water, alcohol, etc., to the extent that it does not impair the effects of the present invention.

[0022] <Foods and beverages containing umami> The food and beverage containing umami according to the present invention has a salt content of 0.05 to 3% by mass. The food and beverage contains triglycerides in such a way that, relative to the salt content, 80% or more of the fatty acids constituting the triglycerides are straight-chain saturated fatty acids with 8 to 10 carbon atoms, in an amount of 0.02 to 20 times the original amount. For details, please refer to the previously mentioned <Method for Enhancing the Umami of Food and Beverages>. Examples of foods and beverages containing umami components include dashi (broth) and soups containing umami components. These dashi and soups include soups for clear soups, noodles, and hot pot dishes. Other examples include xiaolongbao (steamed dumplings), jelly foods, and stews that contain dashi or soup. Foods containing umami components are preferably in liquid form. [Examples]

[0023] Next, the embodiment will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these. Also, in the following, "%" refers to mass % unless otherwise specified.

[0024] <Production of dashi stock> One part by mass of bonito stock powder was diluted with 99 parts by mass of water to prepare bonito stock, and then oil was added and mixed to obtain samples 1 to 12. The proportions of each ingredient are shown in Table 1-2. <Raw materials used> Bonito stock powder: "Material Power Dashi, Made with Domestic Bonito Flake Powder, Authentic Bonito Stock" (Manufactured by Riken Vitamin Co., Ltd., Salt content 3% by mass) Salt: Table salt Water: drinking water Rapeseed oil: Rapeseed salad oil (manufactured by Nisshin Oillio Group Ltd.) MCT: Medium-chain triglyceride (manufactured by Nisshin Oillio Group Ltd., constituent fatty acids in triglyceride: caprylic acid 75%, capric acid 25%)

[0025] <Sensory evaluation (umami)> Samples 1-12 were kept warm at 60-70°C, and each sample was tasted by five expert panelists and evaluated using the flavor profile method. A higher score indicated a stronger umami flavor. To ensure consistency among the panelists, sample 1 was assigned a score of 3 and sample 11 a score of 5. 5 points: The umami flavor is considerably stronger than in sample 1 (equal to or better than sample 11). 4 points: The umami flavor is stronger than in sample 1. 3 points: The umami flavor is comparable to sample 1. 2 points: The umami flavor is weaker than in sample 1. 1 point: I don't taste any umami, or it tastes much weaker than in sample 1.

[0026] [Table 1]

[0027] [Table 2]

[0028] [Table 3]

[0029] As shown in Tables 1 and 2, there was no difference in umami when only salt was added to bonito broth (Sample 1), when only rapeseed oil was added (Sample 2), and when both salt and rapeseed oil were added (Samples 3 and 4). Similarly, when only MCT was added to bonito broth (Samples 5 and 6), there was no difference in umami compared to Samples 1-4. However, as shown in Tables 2 and 3, it was confirmed that when both salt and MCT were added (Samples 7-12), the umami was perceived more strongly compared to Samples 1-6.

Claims

1. A method for enhancing the umami flavor of food and beverages containing umami components, The salt content in food and beverages is 0.05 to 3% by mass. A method for enhancing the umami flavor of food and beverages, characterized by including triglycerides in food and beverages such that, relative to the amount of salt in the food and beverages, 80% or more by mass of the fatty acids constituting the triglycerides are straight-chain saturated fatty acids having 8 to 10 carbon atoms, in an amount of 0.02 to 20 times the mass.

2. The method for enhancing the umami of food and beverages according to claim 1, wherein the umami component is a component of dashi (broth).

3. The method for enhancing the umami flavor of food and beverages according to claim 1, wherein the umami component is derived from marine products.

4. The method for enhancing the umami of food or beverages according to claim 1, wherein the food or beverage is in liquid form.

5. A flavor enhancer for food and beverages used in a method for enhancing the flavor of food and beverages according to any one of claims 1 to 4, A flavor enhancer for food and beverages, in which triglycerides, in which 80% or more by mass of the fatty acids that make up the triglycerides are straight-chain saturated fatty acids with 8 to 10 carbon atoms, are used as the active ingredient.

6. The salt content in food and beverages is 0.05 to 3% by mass. Food and beverages containing umami, in which 80% or more of the fatty acids constituting the triglycerides are straight-chain saturated fatty acids with 8 to 10 carbon atoms, are contained in an amount of 0.02 to 20 times the amount of salt in the food and beverage.

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