Salt enhancer

Abstract

The present invention addresses the problem of providing a novel method for enhancing saltiness. The present invention provides a salty taste enhancer that is to be used for a food product containing table salt and that contains: adenylic acid or a salt thereof acceptable in a food product; an organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid, or a salt, of the organic acid, acceptable in a food product.

Description

[Technical Field]

[0001] The present invention relates to a method for enhancing the saltiness of food using, as active ingredients, adenylic acid or a food-acceptable salt thereof, and an organic acid such as succinic acid or a food-acceptable salt thereof. The present invention is useful in fields such as food production. [Background technology]

[0002] With the recent spread of health consciousness, there is a growing social need for reduced salt intake. Therefore, methods to enhance saltiness while keeping salt (sodium chloride) content low have been investigated.

[0003] For example, Patent Document 1 proposes a method for enhancing the salty taste of food and drink, characterized by adding an acidic amino acid, a basic amino acid, and succinic acid or a salt thereof to salt-containing food and drink. It states that acidic amino acids include aspartic acid and glutamic acid, with aspartic acid being preferred, and that basic amino acids include arginine, lysine, histidine, ornithine, with arginine being preferred. Furthermore, Patent Document 2 proposes a composition containing a bitterness inhibitor that reduces the bitterness of KCl used in foods and beverages as a substitute for sodium chloride, the composition comprising a food or beverage containing (a) potassium chloride in an amount effective to produce a bitter taste and a salty taste, (b) taurine or a physiologically acceptable salt thereof, and (c) a 5'-nucleotide monophosphate containing 5'-adenosinic acid (AMP), 5'-inosinic acid (IMP) or a physiologically acceptable salt thereof, wherein the taurine and the 5'-nucleotide monophosphate are present in amounts effective to reduce the bitterness of the potassium chloride, and the composition is not seafood or an extract of seafood. Furthermore, Patent Document 3 proposes a flavor seasoning composition containing a reduced-salt substitute for reducing the amount of salt used to flavor foods, the composition comprising (a) a seasoning mixture containing a flavoring, and (b) a salt substitute, wherein the salt substitute comprises potassium chloride, taurine or a physiologically acceptable salt thereof, and a 5'-nucleotide monophosphate containing 5'-adenosinic acid (AMP) or 5'-inosinic acid (IMP) or a physiologically acceptable salt thereof.

[0004] Patent Document 4 proposes a method for enhancing the salty taste of food or beverages, characterized by blending 2 to 90 parts by weight of 5'-ribonucleotides and 0.05 to 9 parts by weight of branched-chain amino acids per 100 parts by weight of salt contained in the food or beverage. The salty taste described here is explained as a taste that is qualitatively similar to saltiness but has an aftertaste-like taste with a maximum peak in the latter half of the taste curve. Furthermore, in the examples, disodium 5'-inosinate and disodium 5'-guanylate are used as the 5'-ribonucleotides. Patent Document 5 proposes reduced-salt soy sauces containing the following components (A) to (C): (A) 9% by mass or less of salt, (B) 1 to 4.2% by mass of potassium, and (C) 0.01 to 1.5% by mass of succinic acid or its alkali metal salt, calculated as free succinic acid, and / or 0.1 to 1.5% by mass of malic acid or its alkali metal salt, calculated as free malic acid. Patent Document 6 proposes a liquid seasoning containing the following ingredients (A) to (D): (A) 9% by mass or less of salt, (B) 0.5 to 4.2% by mass of potassium, (C) one or more substances selected from lactic acid or its salts, succinic acid or its salts, malic acid or its salts, alkali metal salts of phosphoric acid, ammonium chloride, perilla extract, and chili pepper extract, and (D) 0.05 to 10% by mass of one or more substances selected from polyphenols, peptides with angiotensin converting inhibitory activity, γ-aminobutyric acid, and taurine. Patent Document 7 also proposes a salty taste enhancer containing an amino-carbonyl reaction product of a peptide having a molecular weight of 1,000 to 5,000 with a carbonyl compound, and succinic acid or malic acid. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-345430 [Patent Document 2] International Publication WO2007 / 002014 (Patent Publication No. 2008-543332) [Patent Document 3] International Publication WO2007 / 002015 (Patent Publication No. 2008-543333) [Patent Document 4] International Publication WO2008 / 126678 (Patent No. 4308316) [Patent Document 5] JP 2006-141223 A (Patent No. 4351611) [Patent Document 6] JP 2006-141226 A (Patent No. 4319968) [Patent Document 7] Japanese Patent Application Laid-Open No. 2015-109858 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a new method for enhancing saltiness. It is desirable to have a method that can be used in reduced-salt foods to enhance the saltiness while maintaining the same palatability as before the salt reduction. [Means for solving the problem]

[0007] The present inventors have focused on succinic acid, which is believed to be the umami component of shellfish, and have considered that combining it with a high nucleic acid content yeast extract containing a large amount of adenylic acid may improve the umami flavor and reduce salt content in a delicious way.On the other hand, when succinic acid is used alone, when the high nucleic acid content yeast extract is used alone, or when succinic acid is used in combination with another high nucleic acid content yeast extract, the saltiness is not enhanced as expected.Therefore, it has been found that the combination of adenylic acid and succinic acid enhances the saltiness.Furthermore, it has been found that organic acids other than succinic acid can also achieve the same saltiness enhancing effect as succinic acid when combined with adenylic acid.Based on these findings, the present inventors have completed the present invention.

[0008] The present invention provides the following: [1] Adenylic acid or a food-acceptable salt thereof, and Any organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid, or a food-acceptable salt thereof A salty taste enhancer for use in foods containing salt, comprising: [2] The agent according to 1, for use in food in an amount of 0.0000026 to 0.026% of adenylic acid or a salt thereof acceptable for food use. [3] The agent according to 1 or 2, for use in a food product such that the mass ratio of salt to adenylic acid or a salt thereof acceptable as a food product (mass of salt: mass of adenylic acid or a salt thereof acceptable as a food product) is 1:0.0000031 to 0.031. [4] The agent according to any one of items 1 to 3, for use in food at a concentration of 0.000021 to 0.21% of an organic acid or a salt thereof acceptable for food use. [5] The agent according to any one of items 1 to 4, for use in a food product such that the mass ratio of the organic acid or a salt thereof acceptable as a food product (mass of salt: mass of organic acid or a salt thereof acceptable as a food product) is 1:0.000025 to 0.25. [6] The agent according to any one of items 1 to 5, wherein the mass ratio of adenylic acid or a salt thereof acceptable as a food to the organic acid or a salt thereof acceptable as a food (mass of adenylic acid or a salt thereof acceptable as a food:mass of organic acid or a salt thereof acceptable as a food) is 1:0.7 to 1:20. [7] The agent according to any one of items 1 to 6, wherein the organic acid or a salt thereof acceptable for use as a food is succinic acid or a salt thereof acceptable for use as a food. [8] The agent according to any one of items 1 to 7, wherein at least one of adenylic acid and an organic acid is contained as a yeast extract. [9] The agent according to any one of items 1 to 8, for use in a food product containing 0.60 to 0.90% salt.

[10] The agent described in any one of 1 to 8, wherein the food is a liquid food.

[11] A method for enhancing the saltiness of a food containing salt, comprising the steps of: adenylic acid or a food-acceptable salt thereof, and Any organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid, or a food-acceptable salt thereof to raw materials containing salt.

[12] The method according to 11, wherein adenylic acid or a food-acceptable salt thereof is added to the food so that the concentration is 0.0000026 to 0.026%.

[13] The method according to 11 or 12, wherein the adenylic acid or a food-acceptable salt thereof is added to the food so that the mass ratio of salt to adenylic acid or a food-acceptable salt thereof (mass of salt:mass of adenylic acid or a food-acceptable salt thereof) is 1:0.0000031 to 0.031.

[14] The method according to any one of claims 11 to 13, wherein the organic acid or a food-acceptable salt thereof is added to the food so that the organic acid or the food-acceptable salt thereof is 0.000021 to 0.21%.

[15] The method according to any one of claims 11 to 14, wherein the organic acid or food-acceptable salt thereof is added to the food so that the mass ratio of the organic acid or food-acceptable salt thereof (mass of salt:mass of organic acid or food-acceptable salt thereof) to the food is 1:0.000025 to 0.25.

[16] The method according to any one of claims 11 to 15, wherein adenylic acid or a food-acceptable salt thereof and an organic acid or a food-acceptable salt thereof are added so that the mass ratio of adenylic acid or a food-acceptable salt thereof to the organic acid or a food-acceptable salt thereof (mass of adenylic acid or a food-acceptable salt thereof:mass of organic acid or a food-acceptable salt thereof) is 1:0.7 to 1:20.

[17] The method according to any one of claims 11 to 16, wherein the organic acid or a food-acceptable salt thereof is succinic acid or a food-acceptable salt thereof.

[18] The method according to any one of 11 to 17, wherein at least one of adenylic acid and an organic acid is added as a yeast extract.

[19] The method according to any one of claims 11 to 18, wherein the salt-containing food is a food containing 0.60 to 0.90% salt.

[20] The method according to any one of claims 11 to 18, wherein the food is a liquid food. DETAILED DESCRIPTION OF THE INVENTION

[0009] Unless otherwise specified, percentages and parts are values ​​based on mass. A numerical range "X to Y" includes both the end values ​​X and Y unless otherwise specified. "A and / or B" refers to the presence of at least one of A and B, and also includes the presence of both A and B, unless otherwise specified. Foods include not only solid foods but also liquid oral intakes such as beverages and soups. They also include those that are consumed as is (e.g., various cooked foods, supplements, and energy drinks), as well as food additives, seasoning compositions, and beverage concentrates. Furthermore, they include foods for not only humans but also non-human animals (pets, livestock, etc.). Foods also include general foods (including so-called health foods) as well as health-promoting foods (including functional food claims, foods with nutrient claims, and foods for specified health uses).

[0010] [Saltiness enhancer and saltiness enhancement method] The present invention relates to a salty taste enhancer for use in foods containing salt, the salty taste enhancer comprising the following as an active ingredient, and a method for enhancing the salty taste of foods containing salt, using the following: adenylic acid or a food-acceptable salt thereof, and Any organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid, or a food-acceptable salt thereof.

[0011] <Adenylic acid or its salts acceptable as food> The agents and methods of the present invention use adenylic acid. Adenylic acid is also known as adenosine monophosphate (AMP). Adenylic acid has three structural isomers, 2'-, 3'-, and 5'-, depending on the position of the phosphate moiety. However, in the present invention, adenylic acid refers to 5'-adenylic acid unless otherwise specified.

[0012] Adenylic acid itself has almost no taste, but is known to exhibit a taste when it is converted into inosinic acid (inosine monophosphate, IMP) by the action of enzymes such as deaminase. It is also known to enhance the mushroom flavor when used together with guanylic acid (guanosine monophosphate, GMP) (International Publication WO2018 / 131225).

[0013] In the present invention, unless otherwise specified, the term "food-acceptable salt" includes alkali metal salts (e.g., sodium salt, potassium salt), alkaline earth metal salts (e.g., magnesium salt, calcium salt), ammonium salt, and mono-, di-, or tri-lower (alkyl or hydroxyalkyl)ammonium salts (e.g., ethanolammonium salt, diethanolammonium salt, triethanolammonium salt, tromethamine salt). The salt may be an anhydrous salt or a food-acceptable solvate, including hydrates and ethanolates. Due to its relatively high solubility in water and easy availability, the disodium salt of adenylic acid used in the present invention is preferred. Disodium salt of adenylic acid is also known as adenosine 5'-phosphate disodium, 5'-adenylic acid disodium, 5'-AMP disodium salt, adenosine 5'-phosphate disodium, disodium AMP, AMP disodium salt, disodium 5'-AMP, AMP disodium, adenosine-5'-phosphate disodium, adenosine 5'-phosphate disodium, 5'-adenylic acid disodium salt, adenosine 5'-monophosphate disodium salt, and adenosine 5'-monophosphate disodium salt.

[0014] The adenylic acid or a food-acceptable salt thereof used in the present invention may be in the form of a yeast extract. Nucleic acid-rich yeast extracts containing a large amount of adenylic acid are commercially available. Examples of commercially available nucleic acid-rich yeast extracts containing a large amount of adenylic acid include Himax AG (manufactured by Fuji Food Industry Co., Ltd.).

[0015] According to the investigations of the present inventors, when a salt of inosinic acid was used in place of a salt of adenylic acid in 0.7% saline solution in combination with a salt of an organic acid described below at a concentration of 0.00053% or 0.000106%, the umami taste due to the inosinic acid was felt in both cases, but no salty taste enhancement effect was observed, suggesting that inosinic acid is not involved in enhancing salty taste.

[0016] <Organic acids or their salts acceptable as food> The agent and method of the present invention use any organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid. Succinic acid, citric acid, acetic acid, tartaric acid, and malic acid all have a sour taste. Tartaric acid can be in the L-, D-, meso-, or racemic form, but it is preferable to use the L-, D-, or meso-form because it is highly soluble in water. Malic acid can be in the L-, D-, or racemic form, but the commonly used racemic form (a mixture of equal amounts of D and L forms, sometimes referred to as the DL-form) can also be used. In the present invention, any organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid may be simply referred to as an organic acid.

[0017] Preferred examples of the organic acid or its salt used in the present invention are succinic acid or its salt, tartaric acid or its salt, and malic acid or its salt, more preferred example is succinic acid or its salt, and even more preferred example is sodium succinate, because the sodium salt has a milder taste than the free acid.

[0018] The organic acid or food-acceptable salt thereof used in the present invention may be in the form of yeast extract. Among organic acids, for example, succinic acid-rich yeast extracts containing a large amount of succinic acid are commercially available. An example of a commercially available succinic acid-rich yeast extract is Himax SA (Fuji Food Industry Co., Ltd.).

[0019] <Usage amount, ratio> In the agent or method of the present invention, adenylic acid or a food-acceptable salt thereof is used, preferably at 0.0000026 to 0.026%, more preferably at 0.000026 to 0.0026%, in the food. Furthermore, in the agent or method of the present invention, the mass ratio of salt to adenylic acid or a food-acceptable salt thereof (mass of salt:mass of adenylic acid or a food-acceptable salt thereof converted to adenylic acid disodium salt) is preferably 1:0.0000031 to 0.031, more preferably 1:0.000031 to 0.0031, in the food. This range ensures that the salty taste is fully enhanced when combined with succinic acid or a salt thereof.

[0020] In the present invention, the mass or concentration of adenylic acid or a food-acceptable salt thereof in a food is expressed as a value converted to adenylic acid disodium salt, unless otherwise specified. Converting the mass or concentration of adenylic acid or a food-acceptable salt thereof to adenylic acid disodium salt means converting it to the mass or concentration of adenylic acid disodium salt in an equimolar amount to adenylic acid or a food-acceptable salt thereof. Adenylic acid or a food-acceptable salt thereof in a food can be measured by high-performance liquid chromatography (HPLC) or other methods.

[0021] When adenylic acid or a food-acceptable salt thereof is used in the form of yeast extract in the agent or method of the present invention, the yeast extract is preferably used so that its solid content in the food is 0.000035 to 0.35%, and more preferably 0.00035 to 0.035%.

[0022] In the agent or method of the present invention, an organic acid or a food-acceptable salt thereof is used, preferably at 0.000021 to 0.21%, more preferably at 0.00021 to 0.021%, in the food. Furthermore, in the agent or method of the present invention, the mass ratio of salt to the organic acid or food-acceptable salt (mass of salt: mass of the organic acid or food-acceptable salt converted to sodium salt) is preferably 1:0.000025 to 0.25, more preferably 1:0.00025 to 0.025. This range ensures that when combined with adenylic acid or a salt thereof, the salty taste is sufficiently enhanced, without imparting the taste of the organic acid to the food.

[0023] In the present invention, the mass or concentration of organic acids or food-acceptable salts thereof in foods is shown as a value converted to sodium salt, unless otherwise specified. Converting the amount or concentration of an organic acid or food-acceptable salt thereof to sodium salt means converting it to the mass or concentration of an organic acid sodium salt in an equimolar amount to the organic acid or food-acceptable salt thereof. Various organic acids or food-acceptable salts thereof in foods can be measured by high-performance liquid chromatography (HPLC), gas chromatography (GC), etc.

[0024] In a particularly preferred embodiment of the present invention, adenylic acid or a food-acceptable salt thereof and an organic acid or a food-acceptable salt thereof are used in a mass ratio (mass of adenylic acid or a food-acceptable salt thereof converted into adenylic acid disodium salt:mass of organic acid or a food-acceptable salt thereof converted into a sodium salt) of 1:0.7 to 1:20, preferably 1:1 to 1:5, because within this range, the salty taste is sufficiently enhanced when combined with succinic acid or a salt thereof.

[0025] [Application] <Saltiness enhancement> The agent or method of the present invention is intended to enhance the salty taste of table salt in food. Generally, one of the characteristics of the salty taste of table salt is that it is perceived as a sharp initial taste. According to the inventors' studies, organic acids or their salts have a salty taste-like taste specific to organic acids, but this is perceived slightly later than the salty taste of table salt (intermediate taste). However, by using adenylic acid or its salt in combination, the salty taste is perceived immediately after taking the food in the mouth (initial taste), and the overall saltiness is perceived as being sufficiently enhanced. Therefore, the present invention provides an agent and method for enhancing the salty taste perceived immediately after taking the food in the mouth (more specifically, the salty taste of table salt), which uses adenylic acid or a food-acceptable salt thereof in combination with an organic acid or a food-acceptable salt thereof.

[0026] <Evaluation methods and criteria> Those skilled in the art can design and evaluate whether the saltiness has been enhanced by conducting a sensory test using an appropriate control as a standard. More specifically, for example, a standard sample containing no active ingredient and having a normal salt concentration and / or a sample with reduced salt content compared to the normal salt concentration can be prepared, and an expert panel can evaluate the food by comparing the target food with the standard. When a panel consists of multiple people, the evaluators can agree on how to judge each case prior to the evaluation.

[0027] For more specific evaluation methods, reference can be made to the methods described in the Examples section of this specification.

[0028] The enhancement of saltiness may be evaluated by preparing standard saline solutions of graded concentrations (e.g., 0.7%, 0.75%, 0.8%, and 0.9%) and having panelists compare the control sample with the standard saline solution and presenting the concentration of the standard saline solution that provides the same saltiness as the control sample.

[0029] <Applicable foods> The agent and method of the present invention can be applied to various foods. Preferred examples of applicable foods include foods that contain salt and have the salty taste of salt, as well as such foods with reduced salt content.

[0030] The salt concentration that is perceived as palatable varies depending on the food and the presence of other flavors in the food, but the agent or method of the present invention can be applied to any food that contains salt. Particularly preferred are various foods or seasonings that are liquid or contain a certain amount of water, such as soup or soup ingredients (for example, solids that are mixed with other ingredients and dissolved in hot water, stock, etc. to prepare soup). Specific examples of soups include seafood soup, consommé soup, onion soup, beef bouillon soup, chicken soup, brown soup, chicken stock, pork bone soup, corn soup, tomato soup, bouillabaisse, aquapazza, vichyssoise, chowder, clam chowder, chili con carne, gumbo, Zwiebel soup, eintopf, goulash, goulash, minestrone, gazpacho, fondue, borscht, miso soup, clear soup, kasu-jiru (soup with lees), zoni (rice cake soup), shio-jiru (soup with clams), ton-jiru (pork soup with lees), sanpei-jiru (soup with lees), kenchin-jiru (soup with lees), noppei-jiru (soup with lees), goat soup, bone soup, samgyetang (soup with lees), bosin-tang (soup with lees), seolleongtang (soup with lees), gamjatang (soup with lees), jjigae soup (soup with lees), hot and sour soup (soup with lees), tom yum goong (soup with lees), ramen soup, udon soup, and soba soup. Examples of other liquid foods or seasonings that contain a certain amount of water include beef stew, white stew, tomato stew, noodle soup (concentrated, straight), tempura sauce, miso, touban soy sauce, sauces (Worcestershire, tonkatsu, medium-thick), soy sauce (light, dark), oyster sauce, curry roux, hayashi roux, wasabi paste, mustard greens, tomato ketchup, mayonnaise, dressing, chili sauce, chili pepper sauce, tomato sauce, pizza sauce, butter, margarine, corn soup base, chicken stock base, mapo tofu base, etc. Furthermore, the foods to which the present invention is applicable may be various processed foods (which may be refrigerated or frozen foods), and examples thereof include spring rolls, Chinese rice bowl (fillings), dumplings, shumai, xiaolongbao, meat buns, eight treasure dishes, double cooked pork, green pepper and pork stir-fry, stir-fried vegetables, kinpira, Chikuzenni, as well as fried products such as croquettes, minced meat cutlets, and shrimp cutlets, meat products such as hamburgers, noodles such as thick udon noodles, Nagasaki champon, yakisoba, spaghetti napolitan, macaroni gratin, and lasagna, cooked rice products such as fried rice, pilaf, takikomi gohan, and chirashi sushi, and wheat flour products such as okonomiyaki, takoyaki, and pizza.

[0031] According to the studies of the present inventors, the agent or method of the present invention is particularly suitable for reducing salt content by 5 to 45% in foods that normally have a salt concentration of 0.50 to 3.5% at the time of consumption. Unless otherwise specified, the salt reduction rate is expressed as the percentage of salt reduced from the salt concentration in a food product in which no special salt reduction measures are taken, which is set to 100%. For example, if a food product normally has a salt concentration of 1.0%, and the salt concentration is reduced to 0.7%, it can be said that the salt content has been reduced by 30%.

[0032] <Agents and compositions> The agent of the present invention may consist solely of the active ingredients adenylic acid or a food-acceptable salt thereof, and any organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid, or a food-acceptable salt thereof. Other ingredients may be blended as long as the active ingredients can exert their intended effects. The other ingredients may be various food-acceptable additives. Examples of such additives include antioxidants, flavorings, seasonings, sweeteners, coloring agents, thickening and stabilizing agents, color formers, bleaching agents, fungicides, gum bases, bittering agents, enzymes, brightening agents, acidulants, emulsifiers, strengthening agents, manufacturing agents, excipients, binders, tonicity agents (isotonic agents), buffers, solubilizers, preservatives, stabilizers, and coagulants. The amount of active ingredient in the agent is, for example, 1 to 100%, can be 10 to 80%, or can be 20 to 60%.

[0033] [Manufacturing method] The agent of the present invention can be produced by an existing method.

[0034] 〔others〕 One embodiment of the present invention is a method for producing a reduced-salt food product, which comprises adding an effective amount of each of the active ingredients described above to raw materials. The step of adding the active ingredients in the food production method can be determined appropriately, taking into account workability, etc. [Example]

[0035] Example 1 The salty taste enhancing effects of succinic acid (disodium succinate, sometimes referred to as disodium succinate), adenylic acid (5'-adenylic acid disodium salt, sometimes referred to as sodium adenylate), and inosinic acid (sodium inosinate), either alone or in combination, were confirmed using a saline solution. Specifically, the salty taste enhancing effects of the following samples were confirmed. In the following examples, the above-mentioned materials were used for succinic acid and adenylic acid, unless otherwise specified.

[0036] Sample 1: 1% saline Sample 2: 0.7% saline solution (30% reduced salt) Sample 3: Disodium succinate (MC Food Specialties Co., Ltd.) Sample 4: Sodium adenylate (Oriental Yeast Co., Ltd.) Sample 5: Sodium inosinate (MC Food Specialties Co., Ltd.) Sample 6: Disodium succinate + Sodium adenylate Sample 7: Disodium succinate + Sodium inosinate

[0037] The amount of sodium contained in each ingredient is 39,250 mg / 100g for salt (fine grain salt), 17,000 mg / 100g for disodium succinate, and 9,400 mg / 100g for sodium adenylate. When preparing the samples, disodium succinate and sodium adenylate are mixed according to the ratio shown in the table below, so the amount of sodium contained in disodium succinate and sodium adenylate is so small that it is thought to have almost no effect on the salty taste.

[0038] Each sample was prepared according to the composition shown in the table below and stored overnight in the refrigerator. The next day, the samples were removed from the refrigerator and left at room temperature for one hour before undergoing a sensory evaluation. The sensory evaluation was carried out by four trained panelists. The saltiness intensity of sample 1 (1% saline solution) was set to 1.0, and that of sample 2 (0.7% saline solution) to 0.7. The saltiness intensity of samples 3 to 7 compared to sample 2 was evaluated as a consensus of the four panelists.

[0039] [Table 1]

[0040] When disodium succinate, sodium adenylate, and sodium inosinate were added to 0.7% saline solution, the addition of disodium succinate enhanced the saltiness (Sample 3). On the other hand, adding sodium adenylate or sodium inosinate alone did not have the effect of enhancing the saltiness (Samples 4 and 5). Combining disodium succinate with sodium adenylate enhanced the saltiness more than adding disodium succinate alone (Sample 6). The saltiness was particularly pronounced immediately after eating. Combining disodium succinate with sodium inosinate did not have the effect of enhancing the saltiness (Sample 7). The umami flavor was enhanced, and the saltiness was less noticeable than when disodium succinate was added alone.

[0041] Example 2: Examination of other organic acids The salty taste enhancing effect of organic acid sodium salts other than disodium succinate was confirmed. Specifically, the salty taste enhancing effect of the following samples was confirmed.

[0042] Sample A: 1% saline solution Sample B: 0.7% saline solution (30% reduced salt) Sample C: Trisodium citrate (trisodium citrate, Fuso Chemical Co., Ltd.) Sample D: Trisodium citrate + Sodium adenylate Sample E: Sodium acetate (Na acetate, Mitsubishi Chemical Corporation) Sample F: Sodium acetate + Sodium adenylate Sample G: Sodium L-tartrate (Sodium L-tartrate, Showa Kako Co., Ltd.) Sample H: Sodium L-tartrate + Sodium adenylate Sample I: Sodium DL-malate hemihydrate (Sodium DL-malate hemihydrate, Fuso Chemical Co., Ltd.) Sample J: Sodium DL-malate hemihydrate + Sodium adenylate

[0043] Samples were prepared in the same manner as in Example 1 and used for sensory evaluation. The sensory evaluation was carried out by four trained panelists. The saltiness intensity of Sample A (1% saline solution) was set to 1.0, and the saltiness intensity of Sample B (0.7% saline solution) was set to 0.7, and the saltiness intensities of Samples C to J were evaluated in comparison with Sample B.

[0044] [Table 2]

[0045] When trisodium citrate, sodium acetate, sodium L-tartrate, or sodium DL-malate was added to 0.7% saline, the saltiness was enhanced (Samples C, E, G, and I). The saltiness-enhancing effect was also observed when sodium salts of organic acids other than disodium succinate were used in combination with sodium adenylate (Samples D, F, H, and J). The effect of using trisodium citrate or sodium DL-malate was equivalent to that of using disodium succinate (D, J, and Sample 6 in Example 1).

[0046] Example 3: Study on inosinic acid In a salt-based solution, the combination of disodium succinate and sodium inosinate may hinder the enhancement of salty taste due to the strong umami of inosinate. Therefore, the umami of sodium inosinate was corrected and the salty taste enhancement effect was confirmed again. In detail, the salty taste enhancement effect was confirmed for the following samples.

[0047] Sample (1): 1% saline solution Sample (2): 0.7% saline solution (30% reduced salt) Sample (3): Disodium succinate + Sodium inosinate Sample (4): Disodium succinate + sodium inosinate (1 / 5 of the amount of (3)

[0048] Samples were prepared in the same manner as in Example 1 and used for sensory evaluation. The sensory evaluation was carried out by four trained panelists. The saltiness intensity of sample (1) (1% saline solution) was set to 1.0, and the saltiness intensity of sample (2) (0.7% saline solution) was set to 0.7, and the saltiness intensity of samples (3) and (4) was evaluated in comparison with sample (2).

[0049] [Table 3]

[0050] When disodium succinate and sodium inosinate were combined with 0.7% saline, there was no salty taste enhancement effect (sample (3)). When sodium inosinate was combined at 1 / 5 the amount, there was no salty taste enhancement effect and umami was felt (sample (4)). It was thought that inosinate was not involved in enhancing the salty taste, but only in the umami taste.

[0051] Example 4: Use of yeast extract The salty taste enhancing effect of using a yeast extract with a high nucleic acid content and a yeast extract with a high succinic acid content was confirmed. Specifically, the salty taste enhancing effect was confirmed for the following samples.

[0052] Sample (1): 1% saline solution Sample (2): 0.7% saline solution (30% reduced salt) Sample (3): High succinic acid yeast extract (Himax SA, Fuji Foods Co., Ltd.) Sample (4): High succinic acid yeast extract (Himax SA) + sodium adenylate Sample (5): High succinic acid yeast extract (Himax SA) + high nucleic acid yeast extract (Himax AG, Fuji Foods Co., Ltd.)

[0053] The sodium content of Himax SA and Himax AG is 4200 mg / 100g and 7130 mg / 100g, respectively. When preparing the samples, Himax SA and Himax AG are mixed according to the composition shown in the table below, so the amount of sodium contained in Himax SA and Himax AG is so small that it is thought to have almost no effect on the salty taste.

[0054] The content of disodium succinate hexahydrate in Himax SA is calculated to be 18.4%. Himax AG is a yeast extract that contains large amounts of adenylic acid (AMP) and guanylic acid (GMP). The content of adenylic acid (as disodium salt heptahydrate) in Himax AG is calculated to be 10%.

[0055] Samples were prepared in the same manner as in Example 1 and used for sensory evaluation. The sensory evaluation was carried out by four trained panelists. The saltiness intensity of sample (1) (1% saline) was set to 1.0, and the saltiness intensity of sample (2) (0.7% saline) was set to 0.7, and samples (3) to (5) were evaluated in comparison with sample (2).

[0056] [Table 4]

[0057] When a yeast extract with a high succinic acid content (Himax SA) was added to 0.7% saline solution, the saltiness was enhanced (sample (3)). When adenylic acid was combined with a yeast extract containing succinic acid (Himax SA), the saltiness was enhanced even more than in (3) ((4)). When a yeast extract containing succinic acid (Himax SA) was combined with a yeast extract with a high nucleic acid content (Himax AG), the saltiness was enhanced even more than in (3) ((5)). The saltiness-enhancing effect was also confirmed when a yeast extract with a high succinic acid content or a yeast extract with a high adenylic acid content (high nucleic acid content) was used instead of succinic acid or adenylic acid.

[0058] Example 5: Application to food The saltiness enhancing effect and its degree in seafood soup base were confirmed. In detail, the saltiness enhancing effect was confirmed for the following seafood soups.

[0059] (1): Seafood soup (blank) (2): Seafood soup with 10% less salt than (1). (3): Seafood soup with 20% less salt than (1). (4): Seafood soup with 30% less salt than (1). (5):(4) + Disodium succinate + Himax AG

[0060] The seafood base ingredients were prepared according to the composition shown in the table below, and then the seafood base was adjusted according to the composition ratio shown in the table below. Next, 1.4 g of seafood base was dissolved in hot water to prepare 100 ml of seafood soup, and a sensory evaluation was conducted. The sensory evaluation was conducted by four trained panelists, who evaluated where the saltiness of (5) fell between (1) and (4). The saltiness was ranked from 1st to 5th, and the ranking was determined from the average of the four panelists. The salt concentration of the seafood soup was calculated to be 0.84% ​​(1.4 x 0.611 x 0.661 + 1.4 x 0.1965 = 0.840).

[0061] [Table 5]

[0062] [Table 6]

[0063] The saltiness of (5) was between (1) and (2), but slightly closer to (2). Therefore, it was found that the combination of ingredients used in (5) had a saltiness enhancement effect of about 15 to 20%.

[0064] Example 6: Examination of effective dose The effective range of adenylic acid and succinic acid for enhancing saltiness was confirmed using seafood soup base. In detail, the saltiness enhancing effect was confirmed in the following seafood soup.

[0065] a: Seafood soup (same as Example 4 (4)) b: The amount of disodium succinate + Himax AG in f is 1 / 1000 times the amount c: The amount of disodium succinate + Himax AG in f is 1 / 100 d: The amount of succinic acid disodium + Himax AG in f is 1 / 10 the amount e: The amount of disodium succinate + Himax AG in f is 1 / 2 the amount f: a + disodium succinate + Himax AG (same as (5) in Example 4) g: Double the amount of disodium succinate + Himax AG in f h: The amount of disodium succinate + Himax AG in f is 10 times the amount i:f's sodium succinate + Himax AG is 100 times the amount

[0066] A seafood base was prepared according to the composition shown in the table below, dissolved in hot water to prepare seafood soup, and subjected to sensory evaluation. The sensory evaluation was carried out by four trained panelists. Evaluation was carried out to determine whether b to i had an enhanced salty taste compared to a. The composition of the seafood base ingredients was the same as in Example 5.

[0067] [Table 7]

[0068] The results are shown in the table below.

[0069] [Table 8]

[0070] From the above, it was considered that the effective range when ingested is 0.000021-0.21% for disodium succinate and 0.000035-0.35% for Himax AG (0.000002647-0.02647% in terms of disodium adenylate). It was considered that the preferable ranges are 0.00021-0.021% for disodium succinate and 0.00035-0.035% for Himax AG (0.00002647-0.002647% in terms of disodium adenylate). Since 100 ml of soup was prepared by dissolving 1.4 g of seafood base in hot water, the lower limit of disodium succinate was calculated as 1.4 × 0.0015 (%) (succinic acid blend ratio of sample c) = 0.000021 (%), and the upper limit was calculated as 1.4 × 15 (%) (succinic acid blend ratio of sample i) = 0.21 (%). The lower limit of Himax AG was calculated as 1.4 × 0.0025 (%) (Himax AG blend ratio of sample c) = 0.000035 (%), and the upper limit was calculated as 1.4 × 25 (%) (Himax AG blend ratio of sample i) = 0.35 (%).

[0071] Example 7: Ratio study The salt reduction effect of different combination ratios of sodium adenylate and disodium succinate was confirmed. Specifically, the salty taste enhancement effect of the following samples was confirmed.

[0072] α: Sodium adenylate: Disodium succinate = 1:5 β: Sodium adenylate: Disodium succinate = 3:5 γ: Sodium adenylate: Disodium succinate = 1:1 δ: Sodium adenylate: disodium succinate = 5:1 ε: Sodium adenylate: disodium succinate = 5:3

[0073] Samples were prepared in the same manner as in Example 1, and a sensory evaluation was carried out. The sensory evaluation was carried out by four trained panelists. The values ​​of α to ε were evaluated in comparison with a control (0.7% saline solution).

[0074] [Table 9]

[0075] The combination ratio of disodium succinate and adenylic acid, adenylic acid sodium (adenylic acid disodium salt): disodium succinate (disodium succinate) = 1:1 to 1:5, had a salty taste enhancing effect.

Claims

1. sodium salt of adenylic acid, and Sodium salts of any organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid A food composition for enhancing saltiness felt immediately after putting it in the mouth, for use in a food containing salt, comprising: the mass ratio of the sodium salt of adenylic acid to the sodium salt of an organic acid (mass of the sodium salt of adenylic acid:mass of the sodium salt of an organic acid) is 1:1 to 1:5; In the food product, the mass ratio of salt to the sodium salt of adenylic acid (mass of salt:mass of the sodium salt of adenylic acid) is 1:0.000031 to 0.0031, and The mass ratio of salt to the sodium salt of an organic acid (mass of salt:mass of sodium salt of an organic acid) is 1:0.00025 to 0.

025. Food composition for enhancing saltiness.

2. 2. The food composition according to claim 1, wherein the sodium salt of adenylic acid is used in a food product at a concentration of 0.0000026 to 0.026%.

3. The food composition according to claim 1 or 2, for use in a food product in which the sodium salt of an organic acid is present in a concentration of 0.000021 to 0.21%.

4. 4. The food composition according to claim 1, wherein the sodium salt of an organic acid is a sodium salt of succinic acid.

5. The food composition according to any one of claims 1 to 4, wherein at least one of adenylic acid and an organic acid is contained as a yeast extract.

6. The food composition according to any one of claims 1 to 5, which is used in a food product containing 0.60 to 0.90% salt.

7. The food composition according to any one of claims 1 to 6, wherein the food is a liquid food.

8. sodium salt of adenylic acid, and Sodium salts of any organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid A method for enhancing the saltiness of food immediately after putting it in the mouth, characterized by using the above-mentioned compound in a food containing salt, a mass ratio of the sodium salt of adenylic acid to the sodium salt of an organic acid (mass of the sodium salt of adenylic acid:mass of the sodium salt of the organic acid) of 1:1 to 1:5; In the food product, the mass ratio of salt to the sodium salt of adenylic acid (mass of salt:mass of the sodium salt of adenylic acid) is 1:0.000031 to 0.0031, and The mass ratio of salt to the sodium salt of an organic acid (mass of salt:mass of sodium salt of an organic acid) is 1:0.00025 to 0.025.

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