Salty taste enhancer for food / beverage

Abstract

The present invention provides, for example, a salty taste enhancer that is for use during consumption of a food / beverage which is to be consumed in a state in which electrical stimulation is applied, and that comprises a hydroxy-group-containing amino acid, a basic amino acid, or a salt thereof, and a food / beverage that is to be consumed in a state in which an electrical stimulation is applied, and that contains a hydroxy-group-containing amino acid, a basic amino acid, or a salt thereof.

Description

Salt enhancer for food and beverages

[0001] The present invention relates to a salty taste enhancer for eating food or drink, and to food or drink whose salty taste is enhanced when eaten.

[0002] Salt is widely used as a basic seasoning for food, but excessive salt intake is known to have adverse effects on cardiovascular diseases such as high blood pressure and heart disease, as well as kidney disease.

[0003] In response to this, Patent Document 1 discloses a method for enhancing the saltiness of salt-containing foods and beverages, characterized by adding an amino acid or a salt thereof, and a metal salt. However, in the field of basic seasonings and foods, the amount of salt that can be reduced by about half without impairing the strength of the saltiness or the satisfaction of the food.

[0004] The saltiness enhancement effect of electrical stimulation is also known, and for example, Patent Document 2 discloses an electrical gustatory stimulation device for adjusting taste, including enhancing saltiness through electrical stimulation. Non-Patent Document 1 discloses a saltiness enhancement effect greater than that achieved with conventional stimulation waveforms, achieved by combining the effects of presenting and stopping cathodic stimulation and presenting anodic stimulation, and Non-Patent Document 2 discloses that anodic galvanic taste stimulation (GTS) is effective in enhancing the saltiness of NaCl aqueous solutions.

[0005] Meanwhile, while Japanese people have high dietary habits, with an average salt intake of 10.1g (National Health and Nutrition Survey 2019), patients with chronic kidney disease in particular have a stricter standard of salt intake than the general public, set at 3-6g / day, making it a challenge to reduce salt intake beyond that of existing low-salt foods.

[0006] JP 2019-62778 A JP 2018-42991 A

[0007] Frontiers in Virtual Reality, 2022, Vol. 3, p. 1-10 Journal of Robotics and Mechatronics, 2021, 33(5), p. 1128-1134

[0008] The present invention has been made in consideration of the above-mentioned circumstances, and aims to provide a salty taste enhancer that can more effectively enhance the salty taste of food and beverages eaten while being subjected to electrical stimulation, and food and beverages, etc. that are eaten while being subjected to electrical stimulation and whose salty taste is more effectively enhanced when eaten.

[0009] As a result of extensive research into the above-mentioned problems, the present inventors discovered that when miso soup containing L-serine was ingested with the anode placed on the chin and the cathode placed on the back of the neck, the salty taste was effectively enhanced, and by further research based on this finding, they were able to complete the present invention.

[0010] [1] A salty taste enhancer for eating or drinking a food or drink, which contains a hydroxyl-containing amino acid or a basic amino acid or a salt thereof and is eaten while being subjected to electrical stimulation. [2] The enhancer according to [1] above, wherein the electrical stimulation is achieved by passing an electric current through electrodes placed at two or more locations on the head and neck. [3] The enhancer according to [2] above, wherein the two or more locations on the head and neck are the chin and the back of the neck. [4] The enhancer according to [3] above, wherein the electrode placed at the chin is the anode and the electrode placed at the back of the neck is the cathode. [5] The enhancer according to any of [1] to [4] above, wherein the state in which electrical stimulation is applied is a state in which the saltiness is enhanced by electrical stimulation. [6] The enhancer according to any of [1] to [5] above, further comprising an organic acid. [7] The enhancer according to any of [1] to [6] above, wherein the food or drink is a reduced-salt food or drink. [8] The enhancer according to any of [1] to [7] above, wherein the hydroxyl-containing amino acid or basic amino acid is L-serine. [9] A food or beverage containing a hydroxyl group-containing amino acid or a basic amino acid, or a salt thereof, to be consumed while being subjected to electrical stimulation.

[10] The food or beverage according to [9] above, wherein the electrical stimulation is achieved by passing a current through electrodes placed at two or more locations on the head and neck.

[11] The food or beverage according to

[10] above, wherein the two or more locations on the head and neck are the chin and the back of the neck.

[12] The food or beverage according to

[11] above, wherein the electrode placed at the chin is the anode and the electrode placed at the back of the neck is the cathode.

[13] The food or beverage according to any of [9] to

[12] above, wherein the state in which electrical stimulation is applied is a state in which the saltiness is enhanced by the electrical stimulation.

[14] The food or beverage according to any of [9] to

[13] above, further comprising an organic acid.

[15] The food or beverage according to any of [9] to

[14] above, wherein the food or beverage is a reduced-salt food or beverage.

[16] The food or drink according to any one of [9] to

[15] above, wherein the hydroxyl group-containing amino acid or basic amino acid is L-serine.

[17] A method for producing a food or drink to be consumed while being subjected to electrical stimulation, the method comprising the step of adding a hydroxyl group-containing amino acid or a basic amino acid, or a salt thereof.

[18] The production method according to

[17] above, wherein the electrical stimulation is achieved by passing electricity through electrodes placed at two or more locations on the head and neck.

[19] The manufacturing method according to

[18] above, wherein the two or more locations of the head and neck are the chin and the back of the neck.

[20] The manufacturing method according to

[19] above, wherein the electrode placed on the chin is an anode and the electrode placed on the back of the neck is a cathode.

[21] The manufacturing method according to any one of

[17] to

[20] above, wherein the state in which electrical stimulation is applied is a state in which the saltiness is enhanced by electrical stimulation.

[22] The manufacturing method according to any one of

[17] to

[21] above, further comprising a step of adding an organic acid.

[23] The manufacturing method according to any one of

[17] to

[22] above, wherein the food or drink is a reduced-salt food or drink.

[24] The manufacturing method according to any one of

[17] to

[23] above, wherein the hydroxyl group-containing amino acid or basic amino acid is L-serine.

[25] A method for enhancing the saltiness of a food or drink when eaten while being subjected to electrical stimulation, comprising adding a hydroxyl group-containing amino acid or a basic amino acid, or a salt thereof, to the food or drink.

[26] The method for enhancing taste according to

[25] above, wherein the electrical stimulation is achieved by passing a current through electrodes placed at two or more locations on the head and neck.

[27] The method for enhancing taste according to

[26] above, wherein the two or more locations on the head and neck are the chin and the posterior cervical region.

[28] The method for enhancing taste according to

[27] above, wherein the electrode placed at the chin is an anode and the electrode placed at the posterior cervical region is a cathode.

[29] The method for enhancing taste according to any of

[25] to

[28] above, wherein the state in which the electrical stimulation is applied is a state in which the saltiness is enhanced by the electrical stimulation.

[30] The method for enhancing taste according to any of

[25] to

[29] above, wherein an organic acid is further added.

[31] The method for enhancing taste according to any of

[25] to

[30] above, wherein the food or beverage is a reduced-salt food or beverage.

[32] The method for enhancing taste according to any of

[25] to

[31] above, wherein the hydroxyl group-containing amino acid or basic amino acid is L-serine.

[33] A method for enhancing the salty taste of a food or drink, comprising adding a hydroxyl group-containing amino acid or a basic amino acid or a salt thereof to the food or drink, and administering an electrical stimulus to the person eating the food or drink when eating the food or drink.

[34] The method of enhancing the salty taste of the food or drink described above in

[33] , wherein the electrical stimulus is applied by passing an electric current through electrodes placed at two or more locations on the head and neck.

[35] The method of enhancing the salty taste of the food or drink described above in

[34] , wherein the two or more locations on the head and neck are the chin and the back of the neck.

[36] The enhancement method according to

[35] above, wherein the electrode placed on the chin is an anode and the electrode placed on the posterior neck is a cathode.

[37] The enhancement method according to any of

[33] to

[36] above, wherein an organic acid is further added to the food or drink.

[38] The enhancement method according to any of

[33] to

[37] above, wherein the food or drink is a reduced-salt food or drink.

[39] The enhancement method according to any of

[33] to

[38] above, wherein the hydroxyl group-containing amino acid or basic amino acid is L-serine.

[0011] The present invention makes it possible to provide a salty taste enhancer for eating food and beverages that are eaten while being subjected to electrical stimulation, and food and beverages that are eaten while being subjected to electrical stimulation and that can be eaten with an enhanced salty taste.

[0012] 1. Saltiness Enhancer for Consuming Foods and Drinks The present invention provides a saltiness enhancer for consuming foods and drinks while they are being consumed under electrical stimulation, which contains a hydroxyl group-containing amino acid or a basic amino acid or a salt thereof (hereinafter also referred to as "the enhancer of the present invention").

[0013] Examples of hydroxy group-containing amino acids include serine and threonine, with L-serine and L-threonine being preferred, and L-serine being more preferred.

[0014] Examples of basic amino acids include lysine, arginine, and histidine. Among these, L-lysine, L-arginine, and L-histidine are preferred, and L-lysine is more preferred.

[0015] Examples of the salts of hydroxyl-containing amino acids include metal salts, ammonium salts, organic amine addition salts, and amino acid addition salts.

[0016] Examples of metal salts include alkali metal salts such as sodium salts and potassium salts, alkaline earth metal salts such as magnesium salts and calcium salts, aluminum salts, zinc salts, etc.; examples of ammonium salts include ammonium salts and tetramethylammonium salts; examples of organic amine addition salts include addition salts of morpholine, piperidine, etc.; and examples of amino acid addition salts include addition salts of glycine, phenylalanine, asparagine, glutamine, etc.

[0017] Examples of salts of basic amino acids include acid addition salts and amino acid addition salts.

[0018] Examples of acid addition salts include inorganic acid salts such as hydrochloride, sulfate, hydrobromide, nitrate, and phosphate, and organic acid salts such as acetate, mesylate, succinate, maleate, fumarate, citrate, and tartrate. Examples of amino acid addition salts include addition salts of aspartic acid, glutamic acid, etc.

[0019] When it is desired to obtain a salt of a hydroxyl group-containing amino acid or a basic amino acid, if the hydroxyl group-containing amino acid or the basic amino acid is obtained in the form of a salt, it can be purified as is. Alternatively, if it is obtained in the free form, the hydroxyl group-containing amino acid or the basic amino acid can be dissolved or suspended in an appropriate solvent, and an acid or a base can be added to isolate and purify it.

[0020] In addition, the hydroxyl group-containing amino acid or basic amino acid or salt thereof may exist in the form of an adduct with various solvents such as water, and in the present invention, these adducts are also included in the term hydroxyl group-containing amino acid or basic amino acid or salt thereof.

[0021] The hydroxyl group-containing amino acid or basic amino acid or a salt thereof may be synthesized by a method known per se, but commercially available products can also be suitably used.

[0022] In the enhancer of the present invention, the content of the hydroxy group-containing amino acid or basic amino acid, or a salt thereof is not particularly limited, but is preferably 0.01% by weight to 90% by weight, more preferably 0.1% by weight to 70% by weight, and even more preferably 1% by weight to 50% by weight, in terms of the hydroxy group-containing amino acid or basic amino acid.

[0023] In this specification, the term "food and drink" is not particularly limited as long as it is consumed, but is preferably a food and drink containing a component that imparts a salty taste. Examples of components that impart a salty taste include sodium salts, potassium salts, magnesium salts, chlorides, etc., with sodium salts being preferred. More specific examples of components that impart a salty taste include sodium chloride (table salt), salt substitutes (e.g., potassium chloride, monosodium glutamate, lysine hydrochloride, etc.), etc., with sodium chloride being preferred. Furthermore, from the viewpoint of more effectively enhancing the salty taste when consumed, the "food and drink" is preferably a "reduced-salt food and drink." Furthermore, the food and drink may be a health function food, a food for specified health uses, a nutrient-functional food, a dietary supplement, a dietary supplement, a health supplement, a medical food, a medical food, etc.

[0024] As used herein, "reduced-salt food and beverage" refers to a food or beverage in which the sodium content is reduced by 84 mg or more per 100 g of food or beverage (100 ml for liquid products) compared to a standard food or beverage, or a food or beverage in which the salt or sodium content is reduced by 20% or more. Because the effects of adding the enhancer of the present invention can be significantly exhibited, i.e., a greater salt-reducing effect can be expected, more preferred are foods and beverages in which the sodium content is reduced by 120 mg or more per 100 g of food or beverage (100 ml for liquid products) compared to a standard food or beverage, or a food or beverage in which the salt or sodium content is reduced by 50% or more. Furthermore, the salt content of reduced-salt food and beverages at the time of consumption is preferably 0.1% to 0.7%, and more preferably 0.2% to 0.5%.

[0025] In this specification, the term "salty taste when eating a food or drink" refers to the salty taste that a person who eats a food or drink feels when eating the food or drink.

[0026] In this specification, "foods and beverages to be eaten while being subjected to electrical stimulation" (hereinafter also referred to as "electrically stimulated foods and beverages") refers to foods and beverages that have been prepared with the assumption that electrical stimulation will be applied, with the aim of making the eater feel that the saltiness has been enhanced when eaten after being subjected to electrical stimulation, and it is preferable that the foods and beverages are prepared with the aim of making the eater feel that the saltiness has been enhanced when eaten after being subjected to electrical stimulation, i.e., foods and beverages that are eaten with the saltiness enhanced by electrical stimulation.

[0027] The "electrical stimulation" is not particularly limited as long as the above purpose can be achieved, and examples thereof include those described in JP 2018-42991 A; JP 2017-163916 A; WO 2022 / 239857; TVRSJ, 2015, Vol. 20, No. 3, pp. 239-242; Frontiers in Virtual Reality, 2022, Vol. 3, pp. 1-10; Journal of Robotics and Mechatronics, 2021, 33 (5), pp. 1128-1134; "Entertainment Computing Symposium (EC2022)" September 2022, pp. 199-202, etc.

[0028] More specifically, examples include electrical stimulation by passing electricity through electrodes placed at two or more locations on the head and neck. The two locations on the head and neck can be any part of the head and neck, for example, the anterior neck, lateral neck, posterior neck, chin, mouth, cheek, parotid gland masseter muscle, occipital region, etc., among which the anterior neck, posterior neck, chin, mouth, cheek, and posterior neck are preferred, and the posterior neck, chin, mouth, and occipital region are more preferred.

[0029] The electrodes placed at two or more locations on the head and neck are a combination of at least one anode and at least one cathode, and refer to electrodes in a state in which electricity can be passed through them. Among these, a combination of an anode placed at the anterior neck, chin, mouth, or cheek and a cathode placed at the posterior neck or occipital region is preferred, and a combination of an anode placed at the chin or mouth and a cathode placed at the posterior neck or occipital region is even more preferred.

[0030] The current application conditions are not particularly limited as long as the effects of the present invention are achieved, but a direct current of 0.005 mA to 4.00 mA is preferable, a direct current of 0.01 mA to 3.80 mA is more preferable, a direct current of 0.10 mA to 3.50 mA is even more preferable, a direct current of 1.00 mA to 3.30 mA is still more preferable, and a direct current of 2.00 mA to 3.00 mA is particularly preferable.

[0031] The enhancer of the present invention may also contain an organic acid such as malic acid or lactic acid, or a salt thereof. When the enhancer of the present invention contains an organic acid or a salt thereof, the salty taste of a food or drink containing the enhancer of the present invention is further enhanced.

[0032] Examples of the salts of organic acids include the salts exemplified above as salts of hydroxyl group-containing amino acids.

[0033] When a salt of an organic acid is to be obtained, if the organic acid is obtained in the form of a salt, it can be purified as is. Alternatively, if the organic acid is obtained in the free form, it can be isolated and purified by dissolving or suspending the organic acid in an appropriate solvent and adding an acid or a base.

[0034] The organic acid or its salt may exist in the form of an adduct with various solvents such as water, and in the present invention, these adducts are also included in the term "organic acid or its salt."

[0035] The organic acid or its salt may be synthesized by a method known per se, but commercially available products may also be suitably used.

[0036] In the enhancer of the present invention, the content of the organic acid or its salt is not particularly limited, but is preferably 0.001% by weight to 30% by weight, more preferably 0.01% by weight to 20% by weight, and even more preferably 0.1% by weight to 10% by weight, in terms of the organic acid.

[0037] Furthermore, the enhancer of the present invention may contain other components in addition to hydroxyl-containing amino acids or basic amino acids or their salts, provided that the effects of the present invention are not impaired. The other components can be appropriately selected depending on the form of the composition described above, and include, for example, inorganic salts, acids, amino acids other than hydroxyl-containing amino acids and basic amino acids, sugars, etc., as well as various additives usable in foods and beverages, such as seasonings, spices, coloring agents, color couplers, emulsifiers, oils and fats, diluents, excipients, disintegrants, lubricants, binders, surfactants, water, physiological saline, vegetable oil solubilizers, isotonic agents, preservatives, and antioxidants. Examples of inorganic salts include potassium chloride and magnesium sulfate. Examples of acids include ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid, and salts thereof. Examples of amino acids other than hydroxyl-containing amino acids and basic amino acids include glutamic acid or salts thereof. Examples of sugars include sucrose, glucose, lactose, and sugar. One or more of the other components may be contained as required.

[0038] The content of the above-mentioned other components in the enhancer of the present invention is not particularly limited, but the total amount of the other components in the enhancer of the present invention is preferably 0.000001% by weight to 90% by weight, more preferably 0.00001% by weight to 80% by weight, even more preferably 0.00001% by weight to 60% by weight, even more preferably 0.0001% by weight to 40% by weight, and particularly preferably 0.0001% by weight to 30% by weight.

[0039] Next, a method for producing the enhancer of the present invention will be described.

[0040] The enhancer of the present invention can be produced by adding an organic acid or its salt and / or the above-mentioned other components to an amino acid other than a hydroxyl group-containing amino acid and a basic amino acid or its salt, as needed, and mixing them directly, or by other production methods commonly used in the field of food and beverages. The order in which these components are added is not particularly limited and can be determined appropriately depending on the purpose of use.

[0041] Specific forms of the enhancer of the present invention include solid forms (tablets, chewable tablets, granules, powders, capsules, etc.), pastes, liquids, suspensions, etc., but solid forms such as granules are preferred.

[0042] 2. Food and drink containing a hydroxyl group-containing amino acid and a basic amino acid or a salt thereof The present invention also provides a food and drink containing a hydroxyl group-containing amino acid and a basic amino acid or a salt thereof (hereinafter also referred to as the "food and drink of the present invention") to be consumed while being subjected to electrical stimulation.

[0043] The "hydroxy group-containing amino acid and basic amino acid or salt thereof," "food and drink," "electrical stimulation," and "food and drink to be eaten while being subjected to electrical stimulation" are as described above for the enhancer of the present invention.

[0044] In the food and drink of the present invention, the content of the hydroxy group-containing amino acid and basic amino acid or salts thereof is not particularly limited, but is preferably 0.01 wt % to 0.5 wt %, more preferably 0.03 wt % to 0.4 wt %, and even more preferably 0.1 wt % to 0.3 wt %, in terms of the hydroxy group-containing amino acid and basic amino acid.

[0045] The food or drink of the present invention may also contain an organic acid such as malic acid or lactic acid, or a salt thereof. When the food or drink of the present invention contains an organic acid or a salt thereof, the saltiness of the food or drink when eaten is further enhanced. The "organic acid or a salt thereof" is as described above for the enhancer of the present invention.

[0046] In the food and beverage products of the present invention, the content of the organic acid or its salt is not particularly limited, but is preferably 0.001% by weight to 0.05% by weight, more preferably 0.003% by weight to 0.05% by weight, and even more preferably 0.01% by weight to 0.04% by weight, in terms of the organic acid.

[0047] Furthermore, the food and beverage products of the present invention may contain other ingredients besides hydroxyl-containing amino acids or basic amino acids or their salts, provided that the effects of the present invention are not impaired. Examples of other ingredients include inorganic salts, acids, amino acids other than hydroxyl-containing amino acids and basic amino acids, sugars, and various additives that can be used in foods and beverages, such as seasonings, spices, colorants, color formers, emulsifiers, oils and fats, diluents, excipients, disintegrants, lubricants, binders, surfactants, water, physiological saline, vegetable oil solubilizers, isotonicity agents, preservatives, and antioxidants. Examples of inorganic salts include potassium chloride and magnesium sulfate. Examples of acids include ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid, and their salts. Examples of amino acids other than hydroxyl-containing amino acids and basic amino acids include glutamic acid and its salts. Examples of sugars include sucrose, glucose, lactose, and sugar. One or more of these other ingredients can be added as needed.

[0048] The content of the above-mentioned other components in the food and beverage products of the present invention is not particularly limited, but the total amount is preferably 0.000001 to 30% by weight, more preferably 0.00001 to 20% by weight, and even more preferably 0.00001 to 10% by weight in the food and beverage products of the present invention.

[0049] Next, the method for producing the food and drink of the present invention will be described.

[0050] The food and drink of the present invention can be produced by adding a hydroxyl group-containing amino acid or a basic amino acid or a salt thereof, and, if necessary, an organic acid or a salt thereof and / or the other components described above to the raw materials of the food and drink or to an intermediate composition prior to the final food and drink, and then mixing them as is, or by other production methods commonly used in the field of food and drink. The order in which these components are added is not particularly limited and can be determined appropriately depending on the intended use.

[0051] 3. Method for Producing Food and Beverage The present invention also provides a method for producing a food and beverage to be consumed while being subjected to electrical stimulation, which method comprises the step of adding a hydroxy group-containing amino acid or a basic amino acid, or a salt thereof (hereinafter also referred to as the "production method of the present invention").

[0052] The "hydroxy group-containing amino acid or basic amino acid or a salt thereof," "electrical stimulation," "food and drink," and "food and drink to be eaten while being subjected to electrical stimulation" are as described above for the enhancer of the present invention.

[0053] There are no particular restrictions on the amount of hydroxyl group-containing amino acid or basic amino acid, or a salt thereof, added to a food or drink to be consumed while undergoing electrical stimulation, but the amount is preferably such that the concentration of the hydroxyl group-containing amino acid or basic amino acid in the food or drink is 0.01% by weight to 0.5% by weight, more preferably 0.03% by weight to 0.4% by weight, and even more preferably 0.1% by weight to 0.3% by weight.

[0054] The production method of the present invention may further include a step of adding an organic acid such as malic acid or lactic acid, or a salt thereof, to the food or drink to be consumed under electrical stimulation. The "organic acid or a salt thereof" is as described above for the enhancer of the present invention.

[0055] There are no particular restrictions on the amount of organic acid or its salt added to a food or drink to be consumed while undergoing electrical stimulation, but the amount is preferably such that the concentration of the organic acid in the food or drink is 0.001% by weight to 0.05% by weight, more preferably 0.003% by weight to 0.05% by weight, and even more preferably 0.01% by weight to 0.04% by weight.

[0056] Furthermore, the method for adding a hydroxyl group-containing amino acid or a basic amino acid or a salt thereof, or a hydroxyl group-containing amino acid or a basic amino acid or a salt thereof and an organic acid or a salt thereof to a food or beverage to be consumed while being subjected to electrical stimulation is the same as the method for producing the food or beverage of the present invention described above for the food or beverage of the present invention.

[0057] By using the manufacturing method of the present invention to produce a food or drink to be eaten while being subjected to electrical stimulation, it is possible to obtain a food or drink that has an enhanced salty taste when eaten.

[0058] 4. Method 1 for Enhancing Saltiness When Eating Food or Drink The present invention also provides a method for enhancing the saltiness of a food or drink when consuming it (hereinafter also referred to as "enhancing method 1 of the present invention"), which comprises adding a hydroxyl group-containing amino acid or a basic amino acid, or a salt thereof, to the food or drink to be consumed while the food or drink is being subjected to electrical stimulation.

[0059] The "electrical stimulation," "food and beverage to be eaten while being subjected to electrical stimulation," "hydroxy group-containing amino acid or basic amino acid or salt thereof," "food and beverage," and "salty taste when eating food and beverage" are as described above for the enhancer of the present invention.

[0060] The amount of hydroxyl-containing amino acid or basic amino acid, or salt thereof, added to the food or beverage to be consumed while being subjected to electrical stimulation is the same as the amount of hydroxyl-containing amino acid or basic amino acid, or salt thereof, added described above for the production method of the present invention.

[0061] Furthermore, in the enhancement method 1 of the present invention, an organic acid such as malic acid or lactic acid, or a salt thereof, may be further added to the food or drink to be consumed while being subjected to electrical stimulation. By adding an organic acid or a salt thereof to the food or drink, the salty taste experienced when the food or drink is consumed is further enhanced. The "organic acid or a salt thereof" is as described above for the enhancer of the present invention.

[0062] The amount of organic acid or its salt to be added to the food or drink to be consumed while being subjected to electrical stimulation is the same as the amount of organic acid or its salt to be added described above for the production method of the present invention.

[0063] Furthermore, the method for adding a hydroxyl group-containing amino acid or a basic amino acid or a salt thereof, or a hydroxyl group-containing amino acid or a basic amino acid or a salt thereof and an organic acid or a salt thereof to a food or beverage to be consumed while electrical stimulation is applied is the same as the method for producing the food or beverage of the present invention described above for the food or beverage of the present invention.

[0064] 5. Method 2 for Enhancing Saltiness When Eating Food or Beverage The present invention also provides a method for enhancing the saltiness when consuming a food or beverage (hereinafter also referred to as "enhancing method 2 of the present invention"), which comprises adding a hydroxyl group-containing amino acid or a basic amino acid, or a salt thereof, to a food or beverage, and administering electrical stimulation to a person consuming the food or beverage while consuming the food or beverage.

[0065] The "hydroxy-containing amino acid or basic amino acid or salt thereof," "food or drink," and "electrical stimulation" are as described above for the enhancer of the present invention. The amount of the hydroxy-containing amino acid or basic amino acid or salt thereof added is the same as that described above for the production method of the present invention.

[0066] The method of administering electrical stimulation is not particularly limited as long as it achieves the effects of the present invention, and examples thereof include those described in JP 2018-42991 A; JP 2017-163916 A; WO 2022 / 239857; TVRSJ, 2015, Vol. 20, No. 3, pp. 239-242; Frontiers in Virtual Reality, 2022, Vol. 3, pp. 1-10; Journal of Robotics and Mechatronics, 2021, 33 (5), pp. 1128-1134; "Entertainment Computing Symposium (EC2022)" September 2022, pp. 199-202, etc.

[0067] More specifically, for example, there is a method of applying electrical stimulation by passing electricity through electrodes placed at two or more locations on the head and neck. The two locations on the head and neck can be any part of the head and neck, for example, the anterior neck, lateral neck, posterior neck, chin, mouth, cheek, parotid gland masseter muscle, occipital region, etc., among which the anterior neck, posterior neck, chin, mouth, cheek, and posterior neck are preferred, and among which the posterior neck, chin, mouth, and occipital region are more preferred.

[0068] The electrodes placed at two or more locations on the head and neck are a combination of at least one anode and at least one cathode, and refer to electrodes in a state in which electricity can be passed through them. Among these, a combination of an anode placed at the anterior neck, chin, mouth, or cheek and a cathode placed at the posterior neck or occipital region is preferred, and a combination of an anode placed at the chin or mouth and a cathode placed at the posterior neck or occipital region is even more preferred.

[0069] The current application conditions are not particularly limited as long as the effects of the present invention are achieved, but a direct current of 0.005 mA to 4.00 mA is preferable, a direct current of 0.01 mA to 3.80 mA is more preferable, a direct current of 0.10 mA to 3.50 mA is even more preferable, a direct current of 1.00 mA to 3.30 mA is still more preferable, and a direct current of 2.00 mA to 3.00 mA is particularly preferable.

[0070] Furthermore, in the enhancement method 2 of the present invention, an organic acid such as malic acid or lactic acid, or a salt thereof, may be further added to the food or drink. By adding an organic acid or a salt thereof to the food or drink, the salty taste experienced when the food or drink is consumed is further enhanced. The "organic acid or a salt thereof" is as described above for the enhancer of the present invention. The amount of the organic acid or a salt thereof added is the same as the amount of the organic acid or a salt thereof added described above for the production method of the present invention.

[0071] Furthermore, the method for adding a hydroxyl group-containing amino acid or a basic amino acid or a salt thereof, or a hydroxyl group-containing amino acid or a basic amino acid or a salt thereof and an organic acid or a salt thereof to a food or beverage is the same as the method for producing the food or beverage of the present invention described above for the food or beverage of the present invention.

[0072] Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In this specification, "%" means "% by weight" unless otherwise specified.

[0073] In the examples, the following raw materials were used unless otherwise specified in the examples. L-serine: "L-serine" (manufactured by Ajinomoto Co., Inc.) L-isoleucine: "L-isoleucine" (manufactured by Ajinomoto Co., Inc.) L-glutamic acid: "L-glutamic acid" (manufactured by Ajinomoto Co., Inc.) L-lysine: "L-lysine hydrochloride" (manufactured by Ajinomoto Co., Inc.) Glycine: "Glycine" (manufactured by Organic Synthetic Chemicals Industries, Ltd.) Malic acid: "Fuso Malate" (Fuso Chemical Co., Ltd.) Lactic acid: "Fermented Lactic Acid 50% (PURAC KS50)" (Corbion Japan Co., Ltd.) Salt: "Naikai Salt" (Naikai Salt Co., Ltd.) Corn soup base: "Knorr (registered trademark) Cup Soup Corn Cream" (manufactured by Ajinomoto Co., Inc.)

[0074] Example 1 (Amino Acid Screening) (Preparation of Miso Soup) Miso soup prepared using commonly produced ingredients for instant miso soup was adjusted to a salt concentration of 0.2% by adding salt, and then L-serine, L-isoleucine, L-glutamic acid, L-lysine, or glycine (an amino acid) was added to the miso soup so that the concentration in the miso soup became 2.9 mmol / 100 g, to prepare each miso soup for evaluation. Miso soup without added amino acids was also prepared as a control.

[0075] (Evaluation of Saltiness) The evaluation of saltiness was carried out by having four expert panelists skilled in evaluation taste each of the miso soups prepared above with or without electrical stimulation under the conditions shown below, and then rating the saltiness intensity by drawing a line on a scale showing the rating scale shown below, rating the saltiness intensity, and averaging the scores obtained by the four expert panelists.

[0076] [Electrical stimulation conditions] Current value: 2.00 mA, direct current Electrode placement: Anode: chin of each panel Cathode: posterior neck of each panel

[0077] [Evaluation scale] 0.00 points: No salty taste at all 1.00 points: Tastes like the saltiness of miso soup prepared from miso soup base and adjusted to a salt concentration of 0.2% by adding salt 2.00 points: Tastes like the saltiness of miso soup prepared from miso soup base and adjusted to a salt concentration of 0.4% by adding salt 3.00 points: Tastes like the saltiness of miso soup prepared from miso soup base and adjusted to a salt concentration of 0.6% by adding salt

[0078] The evaluation results are shown in Table 1.

[0079]

[0080] As shown in Table 1, when L-serine or L-lysine was added to miso soup and electrical stimulation was applied to the miso soup consumer while consuming the miso soup, the saltiness perceived by the miso soup consumer was enhanced compared to when L-serine or L-lysine was added but electrical stimulation was not applied, or when electrical stimulation was applied without adding L-serine or L-lysine. In contrast, when amino acids other than L-serine and L-lysine were added, no enhancement in the saltiness perceived by the miso soup consumer was confirmed compared to when no amino acids were added but electrical stimulation was applied.

[0081] Example 2 (Effect of Addition of Malic Acid) (Preparation of Saline Solutions) Saline solutions were prepared by adding salt to distilled water to adjust the salt concentration to 0.2%, and then L-serine was added to the saline solution to a concentration of 0.30% and / or malic acid was added to the saline solution to a concentration of 0.020% to prepare each saline solution for evaluation. In addition, a 0.2% saline solution containing neither L-serine nor malic acid was prepared as a control.

[0082] (Evaluation of Salty Taste) The salty taste was evaluated in the same manner as in Example 1, except that the number of expert panelists was three and the evaluation scale was as shown below.

[0083] [Evaluation scale] 0.00 points: no salty taste at all 1.00 points: salty taste of 0.2% salt water 2.00 points: salty taste of 0.4% salt water 3.00 points: salty taste of 0.6% salt water

[0084] The evaluation results are shown in Table 2.

[0085]

[0086] As shown in Table 2, by adding L-serine to the saline solution and applying electrical stimulation to the saline drinker while consuming the saline solution, and by further adding malic acid to the saline solution, the saltiness felt by the saline drinker was further enhanced compared to when malic acid was not added.

[0087] Example 3 (Effect of Addition of Lactic Acid) (Preparation of Saline Solutions) Saline solutions were prepared by adding salt to distilled water to adjust the salt concentration to 0.2%, and then L-serine and lactic acid were added to the saline solution to a concentration of 0.30% and 0.02%, respectively, to prepare each saline solution for evaluation. A 0.2% saline solution without added lactic acid was also prepared as a control.

[0088] (Evaluation of Salty Taste) The evaluation of salty taste was carried out in the same manner as in Example 2.

[0089] The evaluation results are shown in Table 3.

[0090]

[0091] As shown in Table 3, by adding L-serine to saline and applying electrical stimulation to the saline drinker while consuming the saline, and by further adding lactic acid to the saline, the saltiness felt by the saline drinker was further enhanced compared to when lactic acid was not added.

[0092] Example 4 (Effect in Corn Soup) Corn soup prepared from a corn soup base was adjusted to a salt concentration of 0.2% by adding salt, and then L-serine was added to the corn soup so that the concentration in the corn soup became 0.30% and / or malic acid was added to the corn soup so that the concentration in the corn soup became 0.020%, to prepare each corn soup for evaluation. Corn soup to which neither L-serine nor malic acid was added was also prepared as a control.

[0093] (Evaluation of Salty Taste) The evaluation of salty taste was carried out in the same manner as in Example 2.

[0094] The evaluation results are shown in Table 4.

[0095]

[0096] As shown in Table 4, by adding L-serine to corn soup and applying electrical stimulation to the corn soup consumer while eating the corn soup, the saltiness perceived by the corn soup consumer was enhanced or tended to be enhanced, compared to when L-serine was added but no electrical stimulation was applied, or when no L-serine was added and electrical stimulation was applied. Furthermore, by adding malic acid to the corn soup in addition to adding L-serine and applying electrical stimulation to the corn soup consumer while eating the corn soup, the saltiness perceived by the corn soup consumer was further enhanced, compared to when malic acid was not added.

[0097] The present invention can provide a salty taste enhancer for eating food or drink that is eaten while being subjected to electrical stimulation, and a food or drink that can be eaten with an enhanced salty taste while being subjected to electrical stimulation, etc. Therefore, the present invention is useful in the food industry field.

[0098] This application is based on patent application No. 2023-196656 filed in Japan (filing date: November 20, 2023), the contents of which are incorporated in their entirety herein.

Claims

1. A salty taste enhancer for consumption of food or drink, which contains a hydroxyl group-containing amino acid or a basic amino acid or a salt thereof and is consumed while being subjected to electrical stimulation.

2. The enhancer according to claim 1, wherein the electrical stimulation is achieved by passing an electric current through electrodes placed at two or more locations on the head and neck.

3. The enhancer according to claim 2, wherein the two or more locations of the head and neck are the chin and the posterior neck.

4. The enhancer according to claim 3, wherein the electrode placed on the chin is an anode and the electrode placed on the back of the neck is a cathode.

5. The enhancer according to claim 1, wherein the state in which the electrical stimulation is applied is a state in which the saltiness is enhanced by the electrical stimulation.

6. The enhancer of claim 1, further comprising an organic acid.

7. The enhancer according to claim 1, wherein the food or beverage is a reduced-salt food or beverage.

8. The enhancer according to any one of claims 1 to 7, wherein the hydroxyl group-containing amino acid or basic amino acid is L-serine.

9. A food or beverage containing a hydroxyl-containing amino acid or a basic amino acid or a salt thereof, which is consumed while being subjected to electrical stimulation.

10. The food or beverage according to claim 9, wherein the electrical stimulation is achieved by passing an electric current through electrodes placed at two or more locations on the head and neck.

11. The food or beverage according to claim 10, wherein the two or more locations of the head and neck are the chin and the back of the neck.

12. The food or beverage according to claim 11, wherein the electrode placed on the chin is an anode and the electrode placed on the back of the neck is a cathode.

13. The food or beverage according to claim 9, wherein the state in which the electrical stimulation has been applied is a state in which the saltiness has been enhanced by the electrical stimulation.

14. The food or beverage according to claim 9, further comprising an organic acid.

15. The food or beverage according to claim 9, which is a reduced-salt food or beverage.

16. The food or drink according to any one of claims 9 to 15, wherein the hydroxyl group-containing amino acid or basic amino acid is L-serine.

17. A method for producing a food or beverage to be consumed while being subjected to electrical stimulation, comprising a step of adding a hydroxyl group-containing amino acid or a basic amino acid, or a salt thereof.

18. The method of claim 17, wherein the electrical stimulation is achieved by passing an electric current through electrodes placed at two or more locations on the head and neck.

19. The method of claim 18, wherein the two or more locations of the head and neck are the chin and the back of the neck.

20. The method of claim 19, wherein the electrode placed on the chin is an anode and the electrode placed on the back of the neck is a cathode.

21. The method of claim 17, wherein the state in which the electrical stimulation has been applied is a state in which the saltiness has been enhanced by the electrical stimulation.

22. The method of claim 17, further comprising the step of adding an organic acid.

23. The method of claim 17, wherein the food or beverage is a reduced-salt food or beverage.

24. The method according to any one of claims 17 to 23, wherein the hydroxyl group-containing amino acid or basic amino acid is L-serine.

25. A method for enhancing the saltiness of a food or drink when it is eaten while being subjected to electrical stimulation, comprising adding a hydroxyl group-containing amino acid or a basic amino acid, or a salt thereof, to the food or drink.

26. The method of claim 25, wherein the electrical stimulation is achieved by passing electricity through electrodes placed at two or more locations on the head and neck.

27. The augmentation method according to claim 26, wherein the two or more locations of the head and neck are the chin and the posterior neck.

28. The method of enhancement according to claim 27, wherein the electrode placed on the chin is an anode and the electrode placed on the posterior neck is a cathode.

29. The method for enhancing saltiness according to claim 25, wherein the state in which the electrical stimulation is applied is a state in which the saltiness is enhanced by the electrical stimulation.

30. The method of enhancement according to claim 25, further comprising the addition of an organic acid.

31. The method for enhancing the present invention described in claim 25, wherein the food or beverage is a reduced-salt food or beverage.

32. The method of any one of claims 25 to 31, wherein the hydroxyl-containing amino acid or basic amino acid is L-serine.

33. A method for enhancing the saltiness of a food or drink when it is eaten, comprising adding a hydroxyl group-containing amino acid or a basic amino acid or a salt thereof to the food or drink, and administering an electrical stimulus to a person eating the food or drink when eating the food or drink.

34. The method of claim 33, wherein the electrical stimulation is achieved by passing electricity through electrodes placed at two or more locations on the head and neck.

35. The method of augmentation according to claim 34, wherein the two or more locations of the head and neck are the chin and the posterior neck.

36. The method of enhancement according to claim 35, wherein the electrode placed on the chin is an anode and the electrode placed on the back of the neck is a cathode.

37. The method of enhancement according to claim 33, further comprising adding an organic acid to the food or beverage.

38. The method for enhancing the present invention described in claim 33, wherein the food or beverage is a reduced-salt food or beverage.

39. The method of any one of claims 33 to 38, wherein the hydroxyl-containing amino acid or basic amino acid is L-serine.

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