Salt flavor enhancer and method for enhancing salt flavor of food and drink

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 salty taste enhancer and a method for enhancing salty taste using balsam of Peru essential oil and potassium chloride. [Background technology]

[0002] 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 result in foods that taste bland, so there is a demand for so-called salt substitutes that provide a salty taste in place of salt, and salty taste enhancers that enhance the salty taste.

[0003] The most common salt substitute is potassium chloride. In addition to its salty taste, muscovado has a unique acrid and bitter taste, and this alone does not make it a sufficient material to replace table salt. Therefore, one possible method is to use potassium chloride and combine it with other ingredients to enhance the saltiness.

[0004] Prior art related to the above includes, for example, Patent Document 1. Patent Document 1 discloses a salty taste 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] Patent Document 1: JP 2023-14943 A DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention On the other hand, it is expected that there are various possibilities for methods other than the above-mentioned methods. Summary of the Invention [Problem 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 Peru balsam)- The Peru balsam essential oil (oil Peru balsam) referred to in the present invention means the essential oil components of Peru balsam (a tropical tree of the Myrtaceae family). Here, the essential oil means the essential oil components of the trunk, resin, flower, leaf, of a plant. Refers to aromatic volatile components obtained from flower buds, fruits, etc. Mainly terpene compounds It consists of aromatic compounds, esters, etc., and is separated by distillation, pressing, or extraction. The Peru balsam essential oil in the present invention generally refers to a fragrance or essential oil component extracted from the resin of the tree by distillation or solvent extraction. It may also be distilled from 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 Peru balsam) used in the present invention, commercially available types can be obtained and used as a flavor compound for food and beverages. When this Peru balsam essential oil (oil Peru balsam) is used 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 amino acids in combination. Of course, these amino acids may be used in combination. Also, for these amino acids, generally, when the undiluted solution of oil 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. Also, 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 causing 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 the 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. Furthermore, 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 preferable with respect to the concentration of potassium chloride. For example, when 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. ​Furthermore, the concentration to be used may also depend on the concentration of the peruvalsam essential oil and the types and states of the food and drink products to be used.

[0024] - Foods and drinks targeted for saltiness enhancement of the present invention - The foods and drinks 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 peruvalsam essential oil, potassium chloride, and sodium chloride are simultaneously contained at the time of eating.

[0025] In addition, as raw materials other than the above-mentioned peruvalsam essential oil, potassium chloride, and sodium chloride, more specifically, saccharides, thickeners, various salts, animal proteins (such as beef, pork, chicken, fish, etc.), vegetable 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 drinks 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, etc., and foods and drinks provided in ordinary general diets. These are not particularly limited, such as generally commercially available food products, industrial food products, or cooked and prepared foods 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 (instant noodles such as instant cup noodles and instant bag noodles, instant cup rice, instant soup, etc.). These foods may be adjusted so that peruvalsam, potassium chloride, and sodium chloride can be simultaneously ingested at the time of 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 powder soups or liquid soups using a part of potassium chloride are 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 (processed meat products such as hamburgers and minced meatballs, processed fish products such as fish cakes, etc.). 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 an 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 concentrated liquid soup is often attached, but a form in which these components are contained in the powder or the concentrated liquid 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 Peru balsam essential oil and potassium chloride as active ingredients is intended. However, the saltiness enhancer shall include all forms as long as it can be added to or contained in food and drink containing sodium chloride. In addition to Peru balsam essential oil, it goes without saying that other compounds, fragrances, various additives, and ingredients that can be used in various foods and drinks such as spices may 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 containing sodium chloride. In addition, for the saltiness enhancer of the present invention, it is sufficient to contain at least Peru balsam essential oil, and it goes without saying that various oils and fats, solvents, fragrances, seasonings, etc. may be included as other ingredients.

[0036] Furthermore, the form of the saltiness enhancer is not necessarily only when stored in a container of a predetermined form, etc. When manufacturing food and drink, etc., for saltiness enhancement, as long as there is a material (various food ingredients for addition such as liquid, powder, granular) containing at least Peru 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, it shall correspond 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 Peru 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 (Peru balsam essential oil). Incidentally, the amino acids in the present invention shall of course include their hydrochlorides. In addition, it is preferable to use in combination basic amino acids such as arginine and lysine among amino acids, or glutamic acid or citrulline. In addition, 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 should be about 1000 to 50000. Also, a ratio of about 5000 to 20000 is more preferable. is more preferable.

[0038] - Acidulant - In the present invention, it is preferable to use an acidulant such as citric acid, lactic acid, tartaric acid, and malic acid together 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 should be about 1 to 1000. Also, a ratio of about 10 to 200 is more preferable. 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 food and drink having saltiness 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 utilized in various forms such as liquid food and drink like soup having 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] Also, 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. 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, for the food and drink product to contain Peru balsam essential oil, first, in any of the manufacturing processes of a potassium chloride-containing food and drink product, cases where Peru balsam essential oil, potassium chloride, and sodium chloride are added can be cited.

[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 is also possible to add it to noodles or rice. As long as the potassium chloride-containing food and drink product contains Peru balsam essential oil (oil of Peru balsam) and sodium chloride simultaneously at the time of eating, all modes shall be included.

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

[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 step of the manufacturing process 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 a food and drink product by containing Peru balsam essential oil, potassium chloride, and sodium 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 salt is also contemplated. chloride Sodium is also intended. Regardless of whether it is in the form of solid food, liquid food, or liquid food such as soup, etc., as long as the consumer eats the food and drink in a state where Peru balsam essential oil, potassium chloride, and sodium chloride exist. Sodium

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 An aqueous solution containing potassium chloride and sodium chloride was tested to see if saltiness could be enhanced by adding a diluted solution of Peru balsam essential oil.

[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. To this aqueous solution, oil balsam peru (stock solution) was diluted with ethanol as a solvent as described in Table 1 to prepare two diluted solutions of 0.01 wt% and 0.001 wt%. amount%. The diluted solutions were added to the above-mentioned 1 wt% with aqueous solution of sodium chloride and potassium chloride (100 g) in the weights described in Table 1, respectively. In this way, test solutions for Test Sections 1-1 to 1-8 were prepared. of sodium chloride potassium aqueous solution

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

[0050] That is, when no Peru balsam oil is added or even if added, no saltiness enhancing effect is exhibited it was rated as Evaluation 1, and when it has any saltiness enhancing effect, it was rated as Evaluation 2 or higher. 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 investigated whether adding a combination of Peru balsam oil + potassium chloride + amino acids has the effect of enhancing saltiness. As 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, Peru balsam oil (stock solution) was diluted with ethanol as a solvent to prepare 0.01 wt% Peru balsam oil. Next, 100 g of an aqueous solution of 1 wt% 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 described in Tables 2-1 and 2-2, followed by sensory evaluation. The weights of the added oil balsam Peru solution and 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.

[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 umami-enhancing effect was improved by the combination of oil balsam Peru + potassium chloride + amino acid. Next, it was tested whether the umami-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. Using each amino acid of L-lysine hydrochloride, L-histidine, L-citrulline, L-ornithine hydrochloride, L-glutamic acid, and L-aspartic acid together with L-arginine, sensory evaluation was performed 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. Using each of the amino acids L-histidine, L-citrulline, L-ornithine hydrochloride, L-glutamic acid, and L-aspartic acid together with L-lysine hydrochloride, sensory evaluation was performed 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] It was found that the combination of L-lysine and L-histidine or L-citrulline is preferable.

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

[0061] [Table 5] Although the addition amount of L-arginine was changed, an effect was observed in all cases.

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

[0063] [Table 6] Although the addition amount of L-lysine hydrochloride was changed, an effect was observed in all cases.

[0064] [Test Example 7] The effects of the present invention were investigated in actual soups. Japanese-style soups were 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, a normal amount of sodium chloride was used (Test Group 7-1: control), the amount of sodium chloride in Test Group 7-1 was reduced and potassium chloride was added instead (Test Group 7-2), Peru balsam (0.01%), L-arginine, and L-lysine were further added to Test Group 7-2 (Test Group 7-3), and citric acid was further added to Test Group 7-3 (Test Group 7-4) were prepared. 100 g of hot water was added to the soups having the formulations described in Table 7 and dissolved to prepare each soup solution.

[0066] [Table 7]

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

[0068] Sensory evaluations were performed on the soup solutions prepared by adding 100 g of hot water to and dissolving the soups of Test Groups 7-1 to 7-4.

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

[0070] [Table 8] As a result, the saltiness enhancing effect was increased by adding Peru balsam, L-arginine, and L-lysine in the state where potassium chloride was added. Furthermore, the effect was improved by adding citric acid.

[0071] [Test Example 8] When the amount of Peru balsam was changed while fixing the amounts of Arg and Lys in Test Group 7-3 In Test Group 7-3 (low-salt + KCl type + Peru balsam + Arg, Lys), the case where the amount of Peru balsam was changed while fixing the amounts of Arg and Lys was investigated. As described in Table 9, the amount of Peru balsam was changed to no Peru balsam (Test Group 8-1), 0.025% (Test Group 8-2), 0.050% (Test Group 8-3), 0.075% (Test Group 8-4), 0.100% (Test Group 8-5), 0.125% (Test Group 8-6), and 0.150% (Test Group 8-7). The criteria for sensory evaluation were the same as those in Test Example 7. The results are shown in Table 9.

[0072] [Table 9] [Test Example 9] When the amount of Peru balsam was changed while fixing the amounts of Arg, Lys, and citric acid in Test Group 7-4 In Test Group 7-4 (low-salt + KCl type + Peru balsam + Arg, Lys, citric acid), the case where the amount of Peru balsam was changed while fixing the amounts of Arg, Lys, and citric acid was investigated. As described in Table 11, the amount of Peru balsam was set to no Peru balsam (Test Group 9-1), 0.025% (Test Group 9-2), 0.050% (Test Group 9-3), 0.075% (Test Group 9-4), 0.100% (Test Group 9-5), 0.125% (Test Group 9-6), and 0.150% (Test Group 9-7). The criteria for sensory evaluation were the same as those in Test Example 7. The results are shown in Table 10.

[0073]

Table 10

[0074] [Test Example 10] When the amount of Peru balsam was fixed in Test Plot 7-3 and the amounts of Arg and Lys were changed The case where the amount of Peru balsam was fixed in Test Plot 3-4 (salt-reduced + KCl type + Peru balsam + Arg, Lys) and the amounts of Arg and Lys were changed was investigated. As described in Table 12, the amounts of Arg and Lys were 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), 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 in Test Plot 7-4 and the amounts of Arg, Lys, and citric acid were changed The case where the amount of Peru balsam was fixed in Test Plot 7-4 (salt-reduced + KCl type + Peru balsam + Arg, Lys, citric acid) and the amounts of Arg, Lys, and citric acid were changed was investigated. As described in Table 13 for the amount of Peruvian balsam, Arg, Lys 0.021%, citric acid 0.008% (Test Group 11-1), Arg, Lys 0.063%, citric acid 0.024% (Test Group 11-2), Arg, Lys 0.105%, citric acid 0.040% (Test Group 11-3), Arg, Lys 0.147%, citric acid 0.055% (Test Group 11-4), Arg, Lys 0.210%, citric acid 0.079% (Test Group 11-5), Arg, Lys 0.316%, citric acid 0.119% (Test Group 11-6), Arg, Lys 0.421%, citric acid 0.1584% (Test Group 11-7). The criteria for sensory evaluation were the same as those in Test Example 7. The results are shown in Table 12.

[0077]

Table 12

[0078] [Test Example 12] The 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 salt in the Japanese-style soup in Test Example 7 (Test Example 7-2). 100 g of hot water was added to the soup with the formulation described in Table 13 and dissolved to prepare each soup solution, and 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. The concentration of Peru balsam essential oil during eating is 1 ppb to 1 ppm, and further, a saltiness enhancer containing potassium chloride as an active ingredient.

2. The saltiness enhancer according to claim 1, further containing an amino acid and / or its hydrochloride.

3. The saltiness enhancer according to claim 2, wherein the amino acid is a basic amino acid.

4. The saltiness enhancer according to claim 3, wherein the basic amino acid is arginine and / or lysine.

5. The saltiness enhancer according to claim 2, further containing an acidulant.

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