Salty taste enhancer

Abstract

Provided is a salty taste enhancer having excellent versatility and capable of enhancing saltiness without imparting unnecessary flavor to food and drink. Disclosed is a method for enhancing the salty taste of food and drink, the method comprising adding, to food and drink, one or more selected from the group consisting of 4-methylbenzyl acetate, (1R, 2S, 5R)-N-(4-methoxyphenyl)-2-isopropyl-5-methylcyclohexanecarboxamide, fenugreek extract, methyl 2-octinate, camphor, L-carvone, dihydrocarvone, menthone, 4-methoxyacetophenone, and 3,6-nonadienol. The method does not impair the original flavor of the food and drink.

Description

Salt enhancer

[0001] The present invention relates to a salty taste enhancer that can be used in foods and beverages containing salt. More specifically, the present invention relates to a salty taste enhancer that enhances the salty taste of foods and beverages by containing a specific component, and a method for enhancing the salty taste of foods and beverages using the salty taste enhancer.

[0002] Salt (sodium chloride) is a mineral essential for human survival. However, in recent years, excessive intake of salt has been reported to cause various adult diseases, such as hypertension, arteriosclerosis, and the resulting adult diseases, as well as stomach cancer. In addition to being an essential nutrient, salt has been widely used since ancient times for food preservation and as a seasoning. Furthermore, salt is an important factor in imparting deliciousness to food. This effect is not limited to the so-called saltiness imparted. For example, salt is known to have a flavor-enhancing effect, which is largely responsible for the feeling of unsatisfaction experienced with low-salt foods and the high satisfaction experienced with high-salt processed foods. In addition to the overall volume and aftertaste, the enhancing effect of moderate salt content, particularly the top impact, is a secondary effect of salt that is important in seasoning. For these reasons, various salt substitutes and salty taste enhancers that enable dishes to be prepared with reduced salt usage without compromising the deliciousness of the food.

[0003] In response to such demands, various salt substitutes have been reported. For example, inorganic salts, such as potassium chloride, are widely used as salt substitutes. However, these are known to have a distinctive harsh or other unpleasant taste. For this reason, a technology has been proposed in which potassium chloride is used in combination with kelp extract and trehalose to suppress the distinctive unpleasant taste of potassium chloride (Patent Document 1), and a low-sodium salt seasoning containing sodium chloride, potassium chloride, kelp extract, and flavor components in a specified ratio (Patent Document 2). Although these salt substitutes use potassium chloride, they all use ordinary kelp extract, which impairs their versatility due to the distinctive sea-smelling flavor of kelp, and they also lack the flavor-enhancing effect of salt.

[0004] Various salty taste enhancers have also been developed. For example, a method for enhancing salty taste using saturated aliphatic monocarboxylic acids (Patent Document 3) and a method for enhancing salty taste by combining spilanthol with extracts of Allium plants such as shallots and onions (Patent Document 4) have been reported. Adding compounds that enhance salty taste, such as methional and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone or 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone, to foods and beverages has been shown to enhance saltiness (Patent Document 5). Furthermore, adding phthalides such as 3-n-butylphthalide and 3-butylidenephthalide to salty foods has been shown to improve saltiness (Patent Document 6). Furthermore, 2-(3-benzyloxypropyl)pyridine has also been shown to be useful as a salty taste enhancer (Patent Document 7). Furthermore, adding spilanthol and arginine or a salt thereof to foods and beverages has been shown to enhance saltiness (Patent Document 8). In order to maintain the deliciousness of food while reducing the amount of salt used, there was a need to develop a technology that could enhance the saltiness more versatilely and effectively.

[0005] Japanese Patent Application Laid-Open No. 2009-65978 Japanese Patent Application Laid-Open No. 6-7111 Japanese Patent Application Laid-Open No. 5-184326 Japanese Patent Application Laid-Open No. 2006-296357 Japanese Patent Application Laid-Open No. 2012-223147 Japanese Patent No. 4606513 Japanese Patent No. 5805902 Japanese Patent Application Laid-Open No. 2016-106547

[0006] An object of the present invention is to provide a salty taste enhancer that can enhance the salty taste of food or drink without imparting an unnecessary flavor to the food or drink and that is highly versatile.

[0007] The present inventors have conducted extensive research to solve the above-mentioned problems, and as a result have discovered that adding a specific component to a food or beverage can enhance the saltiness of the food or beverage without impairing the inherent flavor of the food or beverage, thereby completing the present invention. The present invention relates, for example, to the following (1) to (4): (1) A salty taste enhancer for a food or beverage, comprising, as an active ingredient, one or more active ingredients selected from the group consisting of 4-methylbenzyl acetate, (1R,2S,5R)-N-(4-methoxyphenyl)-2-isopropyl-5-methylcyclohexanecarboxamide, fenugreek extract, methyl 2-octinoate, camphor, L-carvone, dihydrocarvone, menthone, 4-methoxyacetophenone, and 3,6-nonadienol. (2) A salty taste enhancer composition for a food or beverage, comprising the salty taste enhancer according to (1) above in an amount of 100 ppt to 10% by mass of the active ingredient. (3) A food or drink containing the salty taste enhancer according to (1) above in an amount of 0.1 ppt to 100 ppm as the active ingredient. (4) A method for enhancing the salty taste of a food or drink using the salty taste enhancer according to (1) above.

[0008] The salty taste enhancer of the present invention can enhance the salty taste without imparting unnecessary flavor to foods and beverages, and can be used for a wide variety of foods and beverages.

[0009] The present invention will be described in more detail below. In the present invention, the values ​​of %, ppm, ppb, and ppt each represent a mass-to-mass value. In the present invention, a reduction in salty taste content means a reduction in salts such as table salt, potassium chloride, ammonium chloride, magnesium chloride, potassium malate, magnesium sulfate, calcium chloride, and calcium lactate. In addition, the salty taste in the present invention means one of the tastes that a human tongue senses in an aqueous solution of the above salts.

[0010] The active ingredients of the present invention, 4-methylbenzyl acetate, (1R,2S,5R)-N-(4-methoxyphenyl)-2-isopropyl-5-methylcyclohexanecarboxamide, fenugreek extract, methyl 2-octinoate, camphor, L-carvone, dihydrocarvone, menthone, 4-methoxyacetophenone, and 3,6-nonadienol (hereinafter, these ingredients may be collectively referred to as "active ingredients of the salty taste enhancer of the present invention"), are all known flavoring ingredients that can be added to foods and beverages individually or in mixtures, and commercially available products can be used. Furthermore, some of these flavoring ingredients exist as stereoisomers (cis-trans isomers, enantiomers, diastereomers, etc.), and specific stereoisomers can be used individually or as mixtures of these stereoisomers. The term "fenugreek extract" as used herein refers to an extract of fenugreek, which belongs to the genus Fenugreek of the Fabaceae family. The extraction method and extraction solvent are not particularly limited.

[0011] The content of the salty taste enhancer to be contained in the food or beverage of the present invention varies depending on the other ingredients blended, making it difficult to generalize. However, the amount of the active ingredient of the salty taste enhancer of the present invention can be in the concentration range of 0.1 ppt or more and 100 ppm or less, preferably 1 ppt or more and 10 ppm or less, based on the weight of the food or beverage. If the content of the active ingredient of the salty taste enhancer of the present invention is less than 0.1 ppt, the desired salty taste enhancement effect will not be obtained, and if it exceeds 100 ppm, the active ingredient itself will affect the flavor of the food or beverage, which is not preferable. When the salty taste enhancer of the present invention contains two or more active ingredients, the above concentration range applies to the total amount of the active ingredients in the food or beverage. The salty taste enhancer may be in any dosage form. Examples of solid forms include granules, fine granules, tablets, powder, etc. In liquid forms, the salty taste enhancer can be dissolved in various liquids, such as water, ethanol, edible oils and fats, and the like, and is not particularly limited as long as it is edible.

[0012] The salty taste enhancer of the present invention can be added alone to foods and beverages, or can be used in any combination with a flavoring component to form a salty taste enhancing composition for foods and beverages. The other flavoring components that can be contained with the salty taste enhancer of the present invention are not particularly limited, and various flavoring components that have traditionally been used can be used depending on the application and purpose, including various synthetic flavors, natural flavors, natural essential oils, and plant extracts. Examples include the natural essential oils, natural flavors, and synthetic flavors listed in "Patent Office, Collection of Well-Known and Commonly Used Techniques (Fragrances) Part II: Food Flavors" or "Synthetic Flavors, Chemistry and Product Knowledge, Revised and Expanded New Edition, Published by The Chemical Daily." When the salty taste enhancer of the present invention is combined with other flavorings to form a flavor composition, the amount of these components added varies depending on the purpose or type of flavoring composition, but is generally within the range of 0.00000001% by mass (100 ppt) to 100% by mass, preferably 0.0000001% by mass (1 ppb) to 50% by mass of the total amount of the flavoring composition.

[0013] The salty taste enhancer of the present invention can also be used in combination with other salty taste enhancing components whose salty taste enhancing effect has already been reported. Examples of other salty taste enhancing components include potassium chloride, acidulants, yeast extract, etc. For example, when potassium chloride is combined with the salty taste enhancer of the present invention, not only is the harsh taste of potassium chloride reduced as previously reported, but the salty taste enhancer also has the effect of enhancing the salty taste-like top impact that cannot be imparted by ordinary salty taste enhancing components, etc., and a higher salty taste enhancing effect can be expected.

[0014] The salty taste enhancer of the present invention can be used in combination with various other food seasoning ingredients. Examples of food seasoning ingredients include inorganic salts such as salt, potassium chloride, and magnesium sulfate; sugars and sugar alcohols such as sugar, glucose, fructose, maltose, oligosaccharides, dextrin, starch, sorbitol, xylitol, maltol, and reduced starch syrup; natural seasonings such as soy sauce, miso, cheese, spices, vinegar, tomato ketchup, Worcestershire sauce, meat extract, seafood extract, vegetable extract, spices, protein hydrolysates, enzyme-decomposed protein products, and yeast extract; umami seasonings such as monosodium glutamate, monosodium guanylate, and monosodium inosinate; acidulants such as citric acid, succinic acid, and lactic acid; other flavors, spice extracts, antioxidants, pH adjusters, and liquid smoke.

[0015] The salty taste enhancer of the present invention can be blended into various foods and beverages. Specific examples of foods and beverages to which the salty taste enhancer can be blended include beverages such as fruit drinks, vegetable drinks, soft drinks, carbonated drinks, near water, functional drinks, health supplements, alcoholic beverages, non-alcoholic drinks, dairy drinks, and protein drinks; tea drinks and beverages such as black tea, green tea, oolong tea, herbal tea, coffee, and cocoa; plant-based alternative drinks such as soy milk drinks, oat milk drinks, almond milk drinks, and milk substitutes; fermented dairy products such as yogurts and cheeses; frozen desserts such as ice cream, lacto ice cream, ice milk, and ice cream; desserts such as pudding, jelly, bavarois, and mousse; confectioneries such as chewing gum, candy, gummy candy, tablets, refreshing confectioneries, chocolate, chocolate confectioneries, biscuits, cookies, crackers, and pretzels; potato chips, potato snacks, potato crisps, and other foods. These include snacks such as potato chips, rice crackers, arare (rice crackers), and popcorn; pastes and creams such as jam, dessert sauce, flower paste, margarine, fat spreads, filling cream, flower paste, and whipped cream; agricultural foods and processed agricultural foods such as cereals; meat and processed meat foods; fish and seafood processed foods; dairy oil products; cooked rice products such as retort rice and germinated brown rice; noodles such as instant noodles, dried noodles, and chilled noodles; breads such as bread, meat buns, and prepared breads; soup foods; cooked and processed foods such as retort foods, pasta sauce, canned foods, and frozen and chilled foods; condiments such as sauces, soy sauce, sauces, soups, mayonnaise, ketchup, dressings, tube products, dashi stock, Chinese seasonings, Western seasonings, and various roux; spices; edible oils and fats of animal and vegetable origin; and plant-based substitute foods such as seafood substitutes and meat substitutes.

[0016] In one aspect, a method for enhancing the saltiness of a food or beverage is provided, comprising adding the salty taste enhancer of the present invention to the food or beverage. In one aspect, a method for enhancing the saltiness of a food or beverage is provided, comprising adding the salty taste enhancer of the present invention to the food or beverage so that the amount of the active ingredient of the salty taste enhancer of the present invention in the food or beverage is 0.1 ppt or more and 100 ppm or less, preferably 1 ppt or more and 10 ppm or less. In one aspect, a method for enhancing the saltiness of a food or beverage is provided, comprising adding the active ingredient of the salty taste enhancer of the present invention to the food or beverage. In one aspect, a method for enhancing the saltiness of a food or beverage is provided, comprising adding the active ingredient of the salty taste enhancer of the present invention to the food or beverage so that the active ingredient of the salty taste enhancer of the present invention in the food or beverage is 0.1 ppt or more and 100 ppm or less, preferably 1 ppt or more and 10 ppm or less. In one aspect, use of the active ingredient of the salty taste enhancer of the present invention to enhance the saltiness of a food or beverage is provided. In one aspect, there is provided use of the active ingredient of the salty taste enhancer of the present invention in the production of a food or beverage, for example, a food or beverage with an enhanced salty taste. In one aspect, there is provided a method for producing a food or beverage, for example, a food or beverage with an enhanced salty taste, which comprises adding the active ingredient of the salty taste enhancer of the present invention to the food or beverage. In one aspect, there is provided a method for producing a food or beverage, for example, a food or beverage with an enhanced salty taste, which comprises adding the active ingredient of the salty taste enhancer of the present invention to the food or beverage so that the concentration in the food or beverage is 0.1 ppt or more and 100 ppm or less, preferably 1 ppt or more and 10 ppm or less. In any aspect of the present invention, any of the features disclosed in this specification may be applied alone, or any of the features disclosed in this specification may be applied in combination even if not specifically exemplified.

[0017] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples.

[0018] In the following examples, the active ingredients of the salty taste enhancers used were the following commercially available products: 4-Methylbenzyl acetate: "4-Methylbenzyl acetate" from Inoue Perfume Manufacturing Co., Ltd. (1R,2S,5R)-N-(4-methoxyphenyl)-2-isopropyl-5-methylcyclohexanecarboxamide: "SYMCOOLR WS-12 (keg)" from Symrise Co., Ltd. Fenugreek extract: "FOENUGREEK NE TAK-941044" from Takasago International Corp. (U.S.A.) Methyl 2-octynoate: Bedoukin Research Inc. "METHYL HEPTINE CARBONATE" Camphor: "Japanese Pharmacopoeia dl-Camphor" by Nissei Bayliss Co., Ltd. L-Carvone: "CARVONE LAEVO 11001TT" by Wanxiang International Flavors & Fragrances Pte. Ltd. Dihydrocarvone: "DIHYDRO CARVONE" by Shiono Koryo Co., Ltd. Menthone: TAKASAGO INTERNATIONAL CHEMICALS (EUROPE) S.A. "MENTHONE NATURAL" 4-Methoxyacetophenone: "4-Methoxyacetophenone" from Inoue Perfumery Manufacturing Co., Ltd. 3,6-Nonadienol: "3,6-Nonadienol" from Zeon Corporation

[0019] Example 1 Camphor was added to a dough prepared by adding 300 ml of water to 100 ml of commercially available concentrated mentsuyu soup stock at the concentrations shown in Table 1, and the saltiness intensity of each sample and the strength of the active ingredient of the saltiness enhancer (hereinafter referred to as the "salty enhancing ingredient") itself (its effect on the flavor of the food or drink itself) were confirmed. For the evaluation, a sensory evaluation was carried out by seven skilled panelists, and samples to which no salty enhancing ingredient had been added were used as a control, and the saltiness intensity of each sample was evaluated according to the following evaluation criteria.

[0020] (Evaluation criteria) 5 points: Stronger saltiness than the control 4 points: Saltier than the control 3 points: Slightly saltier than the control 2 points: Very slightly saltier than the control 1 point: No difference compared to the control Furthermore, the strength of the salty taste-enhancing ingredients (impact on the flavor of the food or drink itself) was evaluated according to the following evaluation criteria: 5 points: Stronger taste of the tested ingredient compared to the control 4 points: Sensitive taste of the tested ingredient compared to the control 3 points: Slightly sensitive taste of the tested ingredient compared to the control 2 points: Almost no taste of the tested ingredient compared to the control 1 point: No taste of the tested ingredient compared to the control The results are shown in Table 1, which shows the average score of the evaluation results of each panel.

[0021]

[0022] From the results in Table 1, it is clear that camphor enhances the salty taste sensation at a concentration of 1 ppb or more and 10 ppm or less, without affecting the flavor of the food or drink itself.

[0023] Example 2 L-carvone was added to a dough prepared by adding 300 ml of water to 100 ml of commercially available concentrated mentsuyu soup stock at the concentrations shown in Table 2, and the saltiness intensity of each sample and the strength of the saltiness enhancing component itself (the effect on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 2, which shows the average score of each panelist.

[0024]

[0025] The results in Table 2 clearly show that L-carvone enhances the salty taste at a concentration of 10 ppt or more and 100 ppb or less, without affecting the flavor of the food or drink itself.

[0026] Example 3 A dough was prepared by adding 300 ml of water to 100 ml of commercially available concentrated mentsuyu, to which was added (1R,2S,5R)-N-(4-methoxyphenyl)-2-isopropyl-5-methylcyclohexanecarboxamide at the concentrations shown in Table 3, and the saltiness intensity of each sample and the strength of the saltiness enhancing component itself (the effect on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 3, and the average score of each panel is shown.

[0027]

[0028] The results in Table 3 clearly show that (1R,2S,5R)-N-(4-methoxyphenyl)-2-isopropyl-5-methylcyclohexanecarboxamide enhances the salty taste sensation at a concentration of 500 ppt or more and 500 ppb or less, without affecting the flavor of the food or drink itself.

[0029] Example 4 Dihydrocarvone was added to a dough prepared by adding 300 ml of water to 100 ml of commercially available concentrated mentsuyu at the concentrations shown in Table 4, and the saltiness intensity of each sample and the strength of the saltiness enhancing component itself (the effect on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 4, and represent the average score of each panelist.

[0030]

[0031] The results in Table 4 clearly show that dihydrocarvone enhances the salty taste sensation at a concentration of 100 ppt or more and 1 ppm or less, without affecting the flavor of the food or drink itself.

[0032] Example 5 4-methoxyacetophenone was added to a dough prepared by adding 300 ml of water to 100 ml of commercially available concentrated mentsuyu soup stock at the concentrations shown in Table 5, and the saltiness intensity of each sample and the strength of the saltiness enhancing component itself (the effect on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 5, and represent the average score of each panel.

[0033]

[0034] The results in Table 5 clearly show that 4-methoxyacetophenone enhances the salty taste sensation at concentrations of 500 ppt or more and 5 ppm or less, without affecting the flavor of the food or drink itself.

[0035] Example 6 3,6-nonadienol was added to a dough prepared by adding 300 g of water to 5.3 g of commercially available consomme granules at the concentrations shown in Table 6, and the saltiness intensity of each sample and the strength of the saltiness enhancing component itself (the effect on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 6, and the average score of each panel is shown.

[0036]

[0037] From the results in Table 6, it is clear that 3,6-nonadienol enhances the salty taste sensation at a concentration of 10 ppt or more and 1 ppm or less, without affecting the flavor of the food or drink itself.

[0038] Example 7 Fenugreek extract was added to a dough prepared by adding 300 g of water to 5.3 g of commercially available consomme granules at the concentrations shown in Table 7, and the saltiness intensity of each sample and the strength of the saltiness enhancing component itself (the effect on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 7, which shows the average score of each panelist.

[0039]

[0040] From the results in Table 7, it is clear that fenugreek extract enhances the salty taste sensation at a concentration of 100 ppt or more and 5 ppm or less, without affecting the flavor of the food or drink itself.

[0041] Example 8 Methyl 2-octinoate was added to a dough prepared by adding 300 g of water to 5.3 g of commercially available consomme granules at the concentrations shown in Table 8, and the saltiness intensity of each sample and the strength of the saltiness enhancing component itself (the effect on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 8, and represent the average score of each panel.

[0042]

[0043] The results in Table 8 clearly show that methyl 2-octynoate enhances the salty taste at a concentration of 1 ppt or more and 100 ppb or less, without affecting the flavor of the food or drink itself.

[0044] Example 9 Menthone was added to a dough prepared by adding 300 g of water to 5.3 g of commercially available consomme granules at the concentrations shown in Table 9, and the saltiness intensity of each sample and the strength of the saltiness enhancing component itself (the effect on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 9, and represent the average scores of each panel.

[0045]

[0046] The results in Table 9 clearly show that menthone enhances the salty taste sensation at a concentration of 100 ppt or more and 500 ppb or less, without affecting the flavor of the food or drink itself.

[0047] Example 10: A dough was prepared by adding 5.3 g of commercially available consomme granules to 300 g of water, and 4-methylbenzyl acetate was added at the concentrations shown in Table 10 to the dough. The saltiness intensity of each sample and the strength of the saltiness-enhancing component itself (the effect on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 10, which shows the average score of each panelist.

[0048]

[0049] The results in Table 10 clearly show that 4-methylbenzyl acetate enhances the salty taste sensation at a concentration of 100 ppt or more and 100 ppb or less, without affecting the flavor of the food or drink itself.

[0050] Example 11: Dihydrocarvone was added to a dough prepared by adding 16.6 g of commercially available cooking miso to 160 g of water at the concentration shown in 11, and the saltiness intensity of each sample and the strength of the saltiness enhancing component itself (the effect on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 11, which shows the average score of each panelist.

[0051]

[0052] The results in Table 11 clearly show that dihydrocarvone enhances the salty taste at a concentration of 1 ppb or more and 5 ppm or less, without affecting the flavor of the food or drink itself.

[0053] Example 12 Fenugreek extract was added to a dough prepared by adding 160 g of water to 16.6 g of commercially available cooking miso at the concentrations shown in Table 12, and the saltiness intensity of each sample and the strength of the saltiness enhancing component itself (the effect on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 12, and the average score of each panel is shown.

[0054]

[0055] The results in Table 12 clearly show that fenugreek extract enhances the salty taste at a concentration of 10 ppb or more and 100 ppm or less, without affecting the flavor of the food or drink itself.

[0056] Example 13: A dough was prepared by adding 160 g of water to 16.6 g of commercially available cooking miso, and 4-methylbenzyl acetate was added at the concentrations shown in Table 13 to confirm the saltiness intensity of each sample and the strength of the saltiness-enhancing component itself (the effect on the flavor of the food or drink itself). The evaluation method was the same as in Example 1. The results are shown in Table 13, and represent the average score of each panel.

[0057]

[0058] The results in Table 13 clearly show that 4-methylbenzyl acetate enhances the salty taste at a concentration of 10 ppt or more and 500 ppb or less, without affecting the flavor of the food or drink itself.

[0059] Example 14 Camphor was added to a dough prepared by adding 1,400 g of water to 230 g of commercially available curry roux at the concentrations shown in Table 14, and the saltiness intensity of each sample and the strength of the saltiness-enhancing component itself (the effect on the flavor of the food or drink itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 14, and the average score of each panel is shown.

[0060]

[0061] The results in Table 14 clearly show that camphor enhances the salty taste at concentrations of 10 ppb or more and 5 ppm or less, without affecting the flavor of the food or drink itself.

[0062] Example 15 L-carvone was added to a dough prepared by adding 1,400 g of water to 230 g of commercially available curry roux at the concentrations shown in Table 15, and the saltiness intensity of each sample and the strength of the saltiness-enhancing component itself (the effect on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 15, and represent the average score of each panel.

[0063]

[0064] The results in Table 15 clearly show that L-carvone enhances the salty taste at concentrations of 500 ppt or more and 1 ppm or less, without affecting the flavor of the food or drink itself.

[0065] Example 16 3,6-nonadienol was added to a dough prepared by adding 1,400 g of water to 230 g of commercially available curry roux at the concentrations shown in Table 16, and the saltiness intensity of each sample and the strength of the saltiness-enhancing component itself (the effect on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 16, and the average score of each panel is shown.

[0066]

[0067] The results in Table 16 clearly show that 3,6-nonadienol enhances the salty taste sensation at a concentration of 5 ppt or more and 100 ppb or less, without affecting the flavor of the food or drink itself.

[0068] Example 17 Methyl 2-octinoate was added to a dough prepared by adding 500 ml of water to 3.9 g of commercially available ramen soup powder at the concentrations shown in Table 17, and the saltiness intensity of each sample and the strength of the saltiness enhancing component itself (the effect on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 17, and represent the average score of each panel.

[0069]

[0070] The results in Table 17 clearly show that methyl 2-octynoate enhances the salty taste at a concentration of 100 ppt or more and 1 ppm or less, without affecting the flavor of the food or drink itself.

[0071] Example 18: A batter was prepared by adding 3.9 g of commercially available ramen soup powder to 500 ml of water, and 4-methoxyacetophenone was added at the concentrations shown in Table 18. The saltiness intensity of each sample and the strength of the saltiness enhancing component itself (the effect on the flavor of the food or beverage itself) were confirmed. The evaluation method was the same as in Example 1. The results are shown in Table 18, and represent the average score of each panel.

[0072]

[0073] The results in Table 18 clearly show that 4-methoxyacetophenone enhances the salty taste sensation at a concentration of 50 ppt or more and 1 ppm or less, without affecting the flavor of the food or drink itself.

[0074] Example 19 (Saltiness Enhancement Effect by Combination) It was confirmed that the saltiness could be further enhanced by adding saltiness enhancing ingredients in the combinations shown in Table 19 to a dough prepared by adding 300 ml of water to 100 ml of commercially available concentrated mentsuyu. Compounds A to J in Table 19 are as follows. Compound A: 4-methylbenzyl acetate Compound B: (1R,2S,5R)-N-(4-methoxyphenyl)-2-isopropyl-5-methylcyclohexanecarboxamide Compound C: fenugreek extract Compound D: methyl 2-octinoate Compound E: camphor Compound F: L-carvone Compound G: dihydrocarvone Compound H: menthone Compound I: 4-methoxyacetophenone Compound J: 3,6-nonadienol

[0075]

[0076] By using the salty taste enhancer of the present invention, which contains one or more active ingredients selected from the group consisting of 4-methylbenzyl acetate, (1R,2S,5R)-N-(4-methoxyphenyl)-2-isopropyl-5-methylcyclohexanecarboxamide, fenugreek extract, methyl 2-octinoate, camphor, L-carvone, dihydrocarvone, menthone, 4-methoxyacetophenone, and 3,6-nonadienol, in foods and beverages, the salty taste can be enhanced without imparting an unnecessary flavor to the foods and beverages.

Claims

1. A salty taste enhancer for foods and beverages, comprising as an active ingredient one or more selected from the group consisting of 4-methylbenzyl acetate, (1R,2S,5R)-N-(4-methoxyphenyl)-2-isopropyl-5-methylcyclohexanecarboxamide, fenugreek extract, methyl 2-octinoate, camphor, L-carvone, dihydrocarvone, menthone, 4-methoxyacetophenone, and 3,6-nonadienol.

2. A salty taste enhancing composition for food or drink, containing the salty taste enhancer according to claim 1 in an amount of 100 ppt to 10% by mass as the active ingredient.

3. A food or drink containing the salty taste enhancer according to claim 1 in an amount of 0.1 ppt to 100 ppm as the active ingredient.

4. A method for enhancing the saltiness of food or drink using the saltiness enhancer according to claim 1.

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