WO2015111428A1 - Saltiness enhancer - Google Patents

Saltiness enhancer Download PDF

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Publication number
WO2015111428A1
WO2015111428A1 PCT/JP2015/050221 JP2015050221W WO2015111428A1 WO 2015111428 A1 WO2015111428 A1 WO 2015111428A1 JP 2015050221 W JP2015050221 W JP 2015050221W WO 2015111428 A1 WO2015111428 A1 WO 2015111428A1
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WO
WIPO (PCT)
Prior art keywords
methionol
chloride
salty taste
food
concentration
Prior art date
Application number
PCT/JP2015/050221
Other languages
French (fr)
Japanese (ja)
Inventor
啓太 佐々木
恵子 伊藤
尚子 菱谷
Original Assignee
味の素株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 味の素株式会社 filed Critical 味の素株式会社
Publication of WO2015111428A1 publication Critical patent/WO2015111428A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements

Definitions

  • the present invention relates to a salty taste enhancer and use thereof.
  • Sodium chloride the main component of sodium chloride, is an essential mineral for the maintenance of human life as a sodium source. Salt is used in foods and drinks for various purposes including the addition of salty taste. However, excessive intake of salt is thought to increase the risk of causing diseases such as hypertension, kidney disease, and heart disease, although there are various theories. Therefore, from the viewpoint of health, it is important to reduce salt intake, especially sodium intake.
  • Salt intake can be reduced by, for example, reducing the amount of salt used when producing food and drink (salt reduction).
  • salt reduction reducing the amount of salt used when producing food and drink
  • salt reduction technique for example, a method of substituting a part of sodium chloride with a compound (salt substitute substance) that itself has a salty taste can be mentioned.
  • salt substitute substances for example, potassium salts such as potassium chloride, ammonium salts such as ammonium chloride, magnesium salts such as magnesium chloride, amino acid hydrochlorides, and peptides composed of basic amino acids are known.
  • these salt substitute substances usually have the disadvantage of exhibiting an unpleasant taste such as a bitter taste, and have not yet reached a salt reduction technique that meets the needs of consumers.
  • examples of the salt reduction technique include a method using a compound that enhances salty taste (salt taste enhancing substance).
  • salty taste enhancing substances for example, organic acids and arginine are known.
  • soy sauce has a salty taste enhancing effect, and it has been reported that the addition of soy sauce can reduce the salt of food (Non-patent Document 1).
  • aroma components for example, HEMF (4-hydroxy-2 (5) -ethyl-5 (2) -methyl-3 (2H) -furanone) and Furfuryl alcohol is known to exhibit a salty odor due to interaction (Patent Document 1).
  • methional which is one of the aroma components of soy sauce has a salty taste enhancing action (Patent Document 2).
  • methionol is also known as one of the aroma components of soy sauce. Methionol is used at a concentration of about 0.05 ppm to 1.0 ppm, for example, as a seasoning or fragrance component. By adding methionol, the brewing flavor of food and drink can be enhanced. However, it is not known that methionol has a salty taste enhancing action.
  • This invention makes it a subject to provide the salt reduction technique which does not impair the salty taste and satisfaction of food-drinks, even if the usage-amount of salt is reduced.
  • methionol has a salty taste enhancing action and completed the present invention.
  • the present invention is as follows.
  • [1] A salty taste enhancer containing methionol.
  • [2] Furthermore, the salty taste enhancer as described in [1] containing chlorides other than sodium chloride.
  • [3] The salty taste enhancer according to [2], wherein the chloride is potassium chloride and / or ammonium chloride.
  • [4] The salty taste enhancer according to any one of [1] to [3], further comprising sodium chloride.
  • a method for producing a food / beverage product with enhanced salty taste comprising adding the salty taste enhancer according to any one of [1] to [5] to the food / beverage product or a raw material thereof.
  • the manufacturing method of the food / beverage products with enhanced salty taste including adding methionol to food / beverage products or its raw material.
  • the method according to [7] further comprising adding a chloride other than sodium chloride.
  • the method according to [8], wherein the chloride is potassium chloride and / or ammonium chloride.
  • the quantity ratio (concentration, etc.) is a ratio based on mass unless otherwise specified. That is, for example, “%” indicates “% (w / w)” unless otherwise specified, and “ppm” indicates “ppm (w / w)” unless otherwise specified.
  • the "concentration at the time of eating" of a certain component means the density
  • Salty taste enhancer of the present invention is a salty taste enhancer containing methionol.
  • the effect of enhancing the salty taste of food and drink can be obtained.
  • This effect is also referred to as a “salt taste enhancing effect”.
  • methionol a commercially available product may be used, or a product that is appropriately manufactured and acquired may be used.
  • the method for producing methionol is not particularly limited, and for example, a known method can be used.
  • methionol can be produced by chemical synthesis, enzymatic reaction, or a combination thereof.
  • methionol can be produced by culturing a microorganism capable of producing methionol and recovering methionol from the culture.
  • methionol can be produced by culturing yeast in a medium containing methionine (M. M. W. Etschmann et al., Appl. Microbiol. Biotechnol., 80, 579-587). (2008) Sakai etc.).
  • methionol can be produced by recovering it from agricultural, aquatic and livestock products containing methionol or processed products thereof.
  • Methionol may or may not be a purified product.
  • methionol for example, a material containing methionol can be used as it is or after being appropriately subjected to treatments such as concentration, dilution, drying, fractionation, extraction, purification and the like.
  • methionol used in the present invention specifically, for example, a culture obtained by culturing a microorganism capable of producing methionol, a culture supernatant separated from the culture, and separated from the culture Contains bacterial cells, agricultural and aquatic products containing methionol, processed products of the agricultural and aquatic products, concentrates (concentrated liquids) and concentrated dried products thereof, crude and purified products of methionol separated from them, and other methionol Fractions are mentioned. Methionol may be purified to the desired degree.
  • methionol has a purity of 30% (w / w) or higher, 50% (w / w) or higher, 70% (w / w) or higher, 90% (w / w) or higher, or 95% (w / w) w) The above may be used.
  • the salty taste enhancer of the present invention may be composed only of methionol, or may contain other components.
  • “Other ingredients” are not particularly limited as long as they can be taken orally. As the “other ingredients”, for example, those used by blending in seasonings, foods and drinks, or pharmaceuticals can be used.
  • the “other ingredients” include sugars such as sugar, honey, maple syrup, sucrose, glucose, fructose, maltose, lactose, isomerized sugar, and oligosaccharide; sorbitol, reduced maltose (maltitol), Sugar alcohols such as xylitol, erythritol, trehalose; natural or artificial sweeteners; inorganic salts such as sodium chloride, sodium chloride and potassium chloride; organic acids such as acetic acid, citric acid and succinic acid; and salts thereof; glutamic acid, glycine and the like Amino acids and salts thereof; nucleic acids such as inosinic acid, guanylic acid, and xanthylic acid and salts thereof; dietary fiber, pH buffering agent, fragrance, edible oil, ethanol, and water.
  • the amino acid may be in the L-form unless otherwise specified.
  • the “other components” one type of component may be used, or
  • Salt is not particularly limited as long as it can be taken orally.
  • specific examples of salts for acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, and zinc salts.
  • Salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine.
  • a salt for a basic group such as an amino group specifically, a salt with an inorganic acid such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid, acetic acid, citric acid, benzoic acid, With organic carboxylic acids such as maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid And salts with organic sulfonic acid such as methanesulfonic acid, benzenesulfonic acid, p-toluenesulfonic acid.
  • an inorganic acid such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid, acetic acid, citric acid, benzoic
  • the salty taste enhancer of the present invention may contain a compound having a salty taste other than sodium chloride.
  • compounds that themselves have a salty taste include chlorides such as potassium chloride, magnesium chloride, and ammonium chloride, hydrochlorides of amino acids such as glycine ethyl ester hydrochloride and lysine hydrochloride, ornithyl taurine, ornithyl- ⁇ -alanine.
  • peptides such as glycyrrhizin (Patent Document 2).
  • chloride is preferable, and potassium chloride and / or ammonium chloride is more preferable.
  • chloride means chloride except sodium chloride unless otherwise specified. Chloride can have a miscellaneous taste such as acidity and astringency, but in the present invention, the combined use of methionol and chloride can mask the miscellaneous taste such as the acidity and astringency of the chloride.
  • the “salt-taste enhancing effect” may include such an effect that masking of miscellaneous tastes such as acidity and egg taste of chloride by the combined use of methionol and chloride.
  • the composition of this invention may contain the compound which enhances salty taste other than methionol. Examples of the compound that enhances the salty taste include organic acids, arginine, and salts thereof. As a component related to these salt reduction techniques, one type of component may be used, or two or more types of components may be used in combination.
  • the salty taste enhancer of the present invention may contain sodium chloride.
  • the concentration of each component (that is, methionol and other components as necessary) in the salty taste enhancer of the present invention is not particularly limited as long as a salty taste enhancing effect is obtained.
  • the concentration of methionol in the salty taste enhancer of the present invention can be appropriately set according to various conditions such as the eating concentration of methionol and the amount of salty taste enhancer of the present invention used.
  • the concentration of methionol in the salty taste enhancer of the present invention is not particularly limited, and may be, for example, 1 ppm or more, 10 ppm or more, 100 ppm or more, or 1000 ppm or more.
  • the concentration of methionol in the salty taste enhancer of the present invention is not particularly limited, and may be, for example, 100% or less, 10% or less, or 1% or less.
  • the concentration of methionol in the salty taste enhancer of the present invention may be such that the concentration of methionol at the time of eating is 0.5 ppm or more, 1 ppm or more, 3 ppm or more, or 5 ppm or more.
  • the concentration of methionol in the salty taste enhancer of the present invention may be such that the concentration of methionol at the time of eating is 50 ppm or less, 40 ppm or less, 30 ppm or less, 20 ppm or less, or 10 ppm or less.
  • the concentration of methionol in the salty taste enhancer of the present invention may be such that the concentration of methionol at the time of eating is preferably 0.5 ppm to 50 ppm, more preferably 1 ppm to 40 ppm, and further preferably 3 ppm to 20 ppm. .
  • the concentration of methionol in the salty taste enhancer of the present invention is such that, for example, the concentration ratio of methionol to sodium chloride during eating (methionol concentration / sodium chloride concentration) is 1/12000 to 1/120. May be.
  • the concentration of “other components” in the salty taste enhancer of the present invention is appropriately determined according to various conditions such as the type of “other components”, the eating concentration of “other components”, and the amount of salty taste enhancer of the present invention used. Can be set.
  • the concentration of chloride in the salty taste enhancer of the present invention is not particularly limited, but is, for example, 0.02% or more, 0.05% or more, It may be 0.1% or more, 1% or more, or 10% or more.
  • the concentration of chloride in the salty taste enhancer of the present invention is not particularly limited, but is, for example, less than 100%, 10% or less, or 1% or less. Good.
  • the chloride concentration in the salty taste enhancer of the present invention is such that, for example, the chloride concentration during eating is 0.01% or more, 0.05% or more, 0.1% or more, 0.2% or more, or 0.
  • the concentration may be 3% or more.
  • the concentration of chloride in the salty taste enhancer of the present invention may be, for example, a concentration such that the concentration of chloride during eating is 0.7% or less.
  • the chloride concentration in the salty taste enhancer of the present invention may be such that the chloride concentration at the time of eating is preferably 0.2% to 0.7%.
  • the chloride concentration in the salty taste enhancer of the present invention is such that, for example, the ratio of chloride to methionol at the time of eating (chloride concentration / methionol concentration) is 2000/7 to 7000/3. There may be.
  • the chloride concentration in the salty taste enhancer of the present invention is such that, for example, the ratio of chloride to sodium chloride during eating (chloride concentration / sodium chloride concentration) is 1/3 to 7/6. It may be a concentration.
  • the concentration of sodium chloride in the salty taste enhancer of the present invention is not particularly limited, but is, for example, 0.02% or more, 0.05% or more, 0.1% or more. It may be 1% or more, or 10% or more. Further, when the salty taste enhancer of the present invention contains sodium chloride, the concentration of sodium chloride in the salty taste enhancer of the present invention is not particularly limited, but is, for example, less than 100%, 10% or less, or 1% or less. Good.
  • the form of the salty taste enhancer of the present invention is not particularly limited.
  • the salty taste enhancer of the present invention may be in any form such as powder, granule, liquid, paste or cube.
  • the components of the salty taste enhancer of the present invention may be mixed with each other and contained in the salty taste enhancer of the present invention, and are separately or separately in any combination. Furthermore, it may be contained in the salty taste enhancer of the present invention.
  • the salty taste enhancer of the present invention comprises methionol and chloride
  • the salty taste enhancer of the present invention may be provided as a set of methionol and chloride, each packaged separately. In such a case, the components included in the set can be used together as appropriate at the time of use.
  • the salty taste enhancer of the present invention can be suitably used for enhancing the salty taste of food and drink.
  • the salty taste enhancer of the present invention may be provided as a seasoning for enhancing salty taste, for example.
  • the salty taste enhancer of the present invention may be used to impart a salty taste to food and drink. That is, one aspect of the salty taste enhancer of the present invention is a salty taste imparting agent. Thus, in one aspect, “enhanced saltiness” may include “giving salty taste”.
  • the salty taste imparting agent may be provided, for example, as a seasoning for imparting salty taste (salt taste seasoning).
  • the salty taste of food and drink can be enhanced using methionol. That is, the method of the present invention is a method for enhancing the salty taste of a food or drink including adding methionol to the food or drink or its raw material. Moreover, 1 aspect of the method of this invention is a manufacturing method of the food / beverage products with enhanced salty taste including adding methionol to food / beverage products or its raw material.
  • the salty taste of food and drink can be enhanced by using the salty taste enhancer of the present invention containing methionol.
  • the method of the present invention may be a method for enhancing the salty taste of food or drink, including adding the salty taste enhancer of the present invention to the food or drink or its raw material.
  • mode of the method of this invention may be the manufacturing method of the food / beverage products with enhanced salty taste including adding the salty taste enhancer of this invention to food / beverage products or its raw material.
  • the food and drink with enhanced salty taste can be obtained by the method of the present invention.
  • the food / beverage products with enhanced saltiness obtained by the method of the present invention are also referred to as “the food / beverage products of the present invention”.
  • Food and drink is not particularly limited as long as it has a salty taste. That is, the food / beverage products include all food / beverage products having a salty taste.
  • foods and drinks include, for example, salmon flakes, mentaiko, salted tarako, grilled fish, dried fish, salted fish, fish sausage, kamaboko, boiled fish, boiled fish, canned foods, etc .; potato chips, potato snacks, corn snacks, Snacks such as wheat snacks, rice crackers, and hail; udon soup, soba soup, samen soup, ramen soup, champon soup, pasta sauce, and other noodle soup; Spring rolls, shumai, dumplings, curry, boiled food, fried foods and other cooked foods; hamburger, sausage, ham, cheese and other livestock products; kimchi, pickles and other vegetable products; soy sauce, sauce, dressing, miso, mayonnaise, tomato ketchup Seasoning such as egg soup, soup with seaweed, soup with shark fin , Chinese-style soup, consomme soup,
  • the food and drink of the present invention can be produced by the same method using the same raw materials as those of ordinary food and drink except that the salty taste enhancer or methionol of the present invention is added. Addition of the salty taste enhancer or methionol of the present invention may be performed at any stage of the production process of the food or drink. That is, the salty taste enhancer or methionol of the present invention may be added to a raw material for food or drink, may be added to a food or drink in the middle of manufacture, or may be added to a finished food or drink. The salty taste enhancer or methionol of the present invention may be added only once, or may be added in two or more times.
  • salty taste enhancer of the present invention when added, when the salty taste enhancer of the present invention contains a plurality of components separately or separately in any combination, these components are simultaneously food or drink or You may add to a raw material, and you may add to food-drinks or its raw material separately separately or in arbitrary combinations.
  • the method of the present invention may further include adding other components (components other than methionol).
  • other components components other than methionol.
  • the description about “other components” in the salty taste enhancer of this invention mentioned above can apply mutatis mutandis.
  • the “other components” include components related to the salt reduction technique.
  • components related to the salt reduction technique include chlorides (other than sodium chloride) such as potassium chloride, magnesium chloride, and ammonium chloride. That is, one aspect of the method of the present invention may be a method for producing a food and drink with enhanced salty taste, including, for example, adding methionol and chloride to the food or drink or its raw material.
  • the salty taste enhancer of the present invention may be used in combination with “other components”.
  • the addition of “other components” can be performed in the same manner as the addition of the salty taste enhancer or methionol of the present invention.
  • the “other ingredients” and the salty taste enhancer or methionol of the present invention may be added to the food or drink or the raw material thereof at the same time, or separately, or in any combination, separately. It may be added to the raw material.
  • the amount of methionol added is not particularly limited as long as the salty taste enhancing effect is obtained.
  • the amount of methionol added can be appropriately set according to various conditions such as the intake mode of the food and drink of the present invention.
  • Methionol may be added to food and drink or its raw material, for example, so that the methionol eating concentration is 0.5 ppm or more, 1 ppm or more, 3 ppm or more, or 5 ppm or more, 50 ppm or less, 40 ppm or less, 30 ppm or less. , 20 ppm or less, or 10 ppm or less.
  • methionol may be added to a food or drink or a raw material thereof so that, for example, the concentration of methionol is preferably 0.5 ppm to 50 ppm, more preferably 1 ppm to 40 ppm, and even more preferably 3 ppm to 20 ppm. .
  • methionol may be added to the food or drink or its raw material so that, for example, the concentration ratio of methionol to sodium chloride at the time of eating (methionol concentration / sodium chloride concentration) is 1/12000 to 1/120. .
  • Methionol may be added to the food or drink or its raw material, for example, in an amount of 0.5 ppm or more, 1 ppm or more, 3 ppm or more, or 5 ppm or more, 50 ppm or less, 40 ppm or less, 30 ppm or less, 20 ppm or less, or 10 ppm or less. May be added in an amount of.
  • methionol may be added to the food or drink or its raw material in an amount of, for example, preferably 0.5 ppm to 50 ppm, more preferably 1 ppm to 40 ppm, and even more preferably 3 ppm to 20 ppm.
  • the amount of “other ingredients” added is not particularly limited as long as a salty taste enhancing effect is obtained.
  • the addition amount of “other components” can be appropriately set according to various conditions such as the type of “other components” and the intake mode of the food and drink of the present invention.
  • the chloride When chloride (other than sodium chloride) is added, the chloride is added to the food or drink or its raw material, for example, the chloride concentration of the chloride is 0.01% or more, 0.05% or more, 0.1% or more, You may add so that it may become 0.2% or more or 0.3% or more, and you may add so that it may become 0.7% or less. Further, the chloride may be added to the food or drink or the raw material thereof so that, for example, the eating concentration of the chloride is preferably 0.2% to 0.7%. Further, the chloride may be added to the food or drink or its raw material so that, for example, the concentration ratio of chloride to methionol at the time of eating (chloride concentration / methionol concentration) is 2000/7 to 7000/3. The concentration ratio of chloride to sodium chloride during eating (chloride concentration / sodium chloride concentration) may be added so as to be 1/3 to 7/6.
  • Chloride may be added to food or drink or its raw materials in an amount of, for example, 0.01% or more, 0.05% or more, 0.1% or more, 0.2% or more, or 0.3% or more. It may be added in an amount of 0.7% or less.
  • the chloride may be added to the food or drink or the raw material thereof, for example, preferably in an amount of 0.2% to 0.7%.
  • the addition amount of the salty taste enhancer of the present invention is not particularly limited as long as the salty taste enhancing effect is obtained.
  • the addition amount of the salty taste enhancer of the present invention can be appropriately set according to various conditions such as the concentration of methionol in the salty taste enhancer of the present invention and the intake mode of the food and drink of the present invention.
  • the salty taste enhancer of the present invention may be added to a food or drink or a raw material thereof in an amount of 0.5 ppm to 50%, or may be added in an amount of 5 ppm to 10%.
  • the salty taste enhancer of the present invention may be added to a food or drink or a raw material thereof so that the methionol eating concentration is as exemplified above.
  • the salty taste enhancer of this invention may be added to food-drinks or its raw material so that the concentration ratio of methionol with respect to sodium chloride at the time of eating may become a ratio as illustrated above.
  • the salty taste enhancer of the present invention may be added to the food or drink or its raw material in the amount exemplified above in terms of the amount of methionol.
  • the salty taste enhancer of the present invention may be added to the food or drink or its raw material so that the eating concentration of the chloride is the concentration exemplified above.
  • the salty taste enhancer of the present invention may be added to a food or drink or a raw material thereof so that the concentration ratio of chloride to methionol at the time of eating becomes the ratio as exemplified above.
  • the salty taste enhancer of this invention may be added to food-drinks or its raw material so that the concentration ratio of the chloride with respect to sodium chloride at the time of eating may become a ratio as illustrated above.
  • the salty taste enhancer of the present invention may be added to the food or drink or its raw material in the amount exemplified above in terms of the amount of chloride.
  • the food and drink of the present invention is manufactured so as to contain sodium chloride. That is, the method of the present invention may further include adding sodium chloride.
  • the food / beverage products containing sodium chloride may be manufactured by adding sodium chloride itself, or may be manufactured by adding ingredients such as seasonings containing sodium chloride.
  • the salty taste enhancer of this invention contains sodium chloride
  • the food-drinks containing sodium chloride may add and manufacture the salty taste enhancer of this invention.
  • Sodium chloride can be added in the same manner as the salty taste enhancer or methionol of the present invention. Content of sodium chloride in the food / beverage products of this invention can be suitably set according to various conditions, such as the kind of food / beverage products.
  • the food / beverage products of this invention may be food / beverage products with reduced salt.
  • the “salt-reduced food / beverage product” means a food / beverage product having a lower sodium chloride concentration than usual.
  • Examples of the “salt-reduced food / beverage product” include, for example, the above-exemplified food / beverage products produced so that the sodium chloride concentration is lower than usual.
  • Evaluation method 200 mL (that is, 1.25 times the normal amount) of hot water is poured into a commercially available Chinese soup (freeze-dried product; usually, 160 ml of hot water is poured), and the solid ingredients are removed with a net.
  • And negative control also referred to as “20% low-salt product” or “low-salt product”).
  • the NaCl concentration of the negative control is 0.6%.
  • NaCl concentration of 160 ml of hot water poured into the Chinese soup was added to the negative control so that the NaCl concentration was the same as the normal eating NaCl concentration (NaCl concentration of 160 ml of hot water poured into the Chinese soup), and a positive control (also called “normal salt product”). did.
  • the NaCl concentration of the positive control is 0.75%.
  • An evaluation sample was prepared by adding methionol at a predetermined concentration to the negative control.
  • NaCl NaCl concentration of 160 ml of hot water poured into the above-mentioned various soups
  • a positive control also called “normal salt product”.
  • An evaluation sample was prepared by adding methionol at a predetermined concentration to the negative control.
  • the salty taste of food and drink can be enhanced, and the lack of salty taste and reduced satisfaction when salt is reduced can be improved.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract

Provided is a salt-reducing technique by which the saltiness or sense of satisfaction of a food or drink is not diminished even if the amount of table salt used is reduced. According to the present invention, a food or drink that has enhanced saltiness is produced by adding methionol to the food or drink or to the ingredients thereof.

Description

塩味増強剤Salty taste enhancer
　本発明は、塩味増強剤およびその利用に関する。 The present invention relates to a salty taste enhancer and use thereof.
　食塩の主成分である塩化ナトリウムは、必須ミネラルであるナトリウム源として、ヒトの生命維持に不可欠な物質である。食塩は、塩味（salty taste）の付与を始めとする種々の用途で飲食品に利用されている。しかしながら、食塩の過剰摂取は、諸説あるものの高血圧、腎臓病、心臓病等の疾病を引き起こすリスクを高めると考えられている。そのため、健康面から、食塩摂取量、特にナトリウム摂取量を低減することが重要視されている。 Sodium chloride, the main component of sodium chloride, is an essential mineral for the maintenance of human life as a sodium source. Salt is used in foods and drinks for various purposes including the addition of salty taste. However, excessive intake of salt is thought to increase the risk of causing diseases such as hypertension, kidney disease, and heart disease, although there are various theories. Therefore, from the viewpoint of health, it is important to reduce salt intake, especially sodium intake.
　食塩摂取量は、例えば、飲食品を製造する際の食塩の使用量を減らすこと（減塩）により低減できる。しかしながら、減塩時には、塩味の不足により満足感が低下するという問題が生ずる。そのため、食塩の使用量を低減しても飲食品の塩味や満足感を損なわない減塩技術の開発が強く求められている。 Salt intake can be reduced by, for example, reducing the amount of salt used when producing food and drink (salt reduction). However, at the time of salt reduction, there arises a problem that satisfaction is lowered due to lack of saltiness. Therefore, there is a strong demand for the development of a salt reduction technique that does not impair the salty taste and satisfaction of food and drink even when the amount of salt used is reduced.
　減塩技術としては、例えば、それ自体が塩味を呈する化合物（食塩代替物質）で食塩の一部を代替する方法が挙げられる。食塩代替物質としては、例えば、塩化カリウム等のカリウム塩、塩化アンモニウム等のアンモニウム塩、塩化マグネシウム等のマグネシウム塩、アミノ酸の塩酸塩、塩基性アミノ酸からなるペプチド類が知られている。しかしながら、これら食塩代替物質には、通常、苦味等の不快な呈味を示すという欠点があり、消費者のニーズにあった減塩技術には到達していない。 As a salt reduction technique, for example, a method of substituting a part of sodium chloride with a compound (salt substitute substance) that itself has a salty taste can be mentioned. As salt substitute substances, for example, potassium salts such as potassium chloride, ammonium salts such as ammonium chloride, magnesium salts such as magnesium chloride, amino acid hydrochlorides, and peptides composed of basic amino acids are known. However, these salt substitute substances usually have the disadvantage of exhibiting an unpleasant taste such as a bitter taste, and have not yet reached a salt reduction technique that meets the needs of consumers.
　また、減塩技術としては、例えば、塩味を増強する化合物（塩味増強物質）を用いる方法が挙げられる。塩味増強物質としては、例えば、有機酸類やアルギニンが知られている。また、醤油にも塩味増強作用があり、醤油の添加により食品の減塩が可能との報告がある（非特許文献１）。醤油にはおよそ３００種類の香気成分が確認されているが、それらの内、例えば、ＨＥＭＦ（４－ヒドロキシ－２（５）－エチル－５（２）－メチル－３（２Ｈ）－フラノン）とフルフリルアルコールは、相互作用により塩辛い匂いを呈することが知られている（特許文献１）。また、醤油の香気成分の１つであるメチオナールに塩味増強作用があることが知られている（特許文献２）。 Further, examples of the salt reduction technique include a method using a compound that enhances salty taste (salt taste enhancing substance). As salty taste enhancing substances, for example, organic acids and arginine are known. In addition, soy sauce has a salty taste enhancing effect, and it has been reported that the addition of soy sauce can reduce the salt of food (Non-patent Document 1). There are about 300 kinds of aroma components in soy sauce. Among them, for example, HEMF (4-hydroxy-2 (5) -ethyl-5 (2) -methyl-3 (2H) -furanone) and Furfuryl alcohol is known to exhibit a salty odor due to interaction (Patent Document 1). Moreover, it is known that methional which is one of the aroma components of soy sauce has a salty taste enhancing action (Patent Document 2).
　また、メチオノールも醤油の香気成分の１つとして知られている。メチオノールは、例えば、調味料や香料の成分として、０．０５ｐｐｍ～１．０ｐｐｍ程度の濃度で使用される。メチオノールの添加により、飲食品の醸造風味を増強することができる。しかしながら、メチオノールに塩味増強作用があることは知られていない。 Moreover, methionol is also known as one of the aroma components of soy sauce. Methionol is used at a concentration of about 0.05 ppm to 1.0 ppm, for example, as a seasoning or fragrance component. By adding methionol, the brewing flavor of food and drink can be enhanced. However, it is not known that methionol has a salty taste enhancing action.
特開平03-272662号公報Japanese Patent Laid-Open No. 03-272662 特開2011-083262号公報JP 2011-083262 A
　本発明は、食塩の使用量を低減しても飲食品の塩味や満足感を損なわない減塩技術を提供することを課題とする。 This invention makes it a subject to provide the salt reduction technique which does not impair the salty taste and satisfaction of food-drinks, even if the usage-amount of salt is reduced.
　本発明者らは、上記課題を解決するために鋭意研究を行った結果、メチオノールに塩味増強作用があることを見出し、本発明を完成させた。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that methionol has a salty taste enhancing action and completed the present invention.
　すなわち、本発明は以下のとおりである。
［１］
　メチオノールを含む、塩味増強剤。
［２］
　さらに、塩化ナトリウム以外の塩化物を含む、［１］に記載の塩味増強剤。
［３］
　前記塩化物が、塩化カリウムおよび／または塩化アンモニウムである、［２］に記載の塩味増強剤。
［４］
　さらに、塩化ナトリウムを含む、［１］～［３］のいずれかに記載の塩味増強剤。
［５］
　メチオノールを、１０ｐｐｍ以上の濃度で含む、［１］～［４］のいずれかに記載の塩味増強剤。
［６］
　［１］～［５］のいずれかに記載の塩味増強剤を飲食品またはその原料に添加することを含む、塩味の増強された飲食品の製造方法。
［７］
　メチオノールを飲食品またはその原料に添加することを含む、塩味の増強された飲食品の製造方法。
［８］
　さらに、塩化ナトリウム以外の塩化物を添加することを含む、［７］に記載の方法。
［９］
　前記塩化物が、塩化カリウムおよび／または塩化アンモニウムである、［８］に記載の方法。
［１０］
　さらに、塩化ナトリウムを添加することを含む、［７］～［９］のいずれかに記載の方法。
［１１］
　メチオノールが、メチオノールの喫食濃度が０．５ｐｐｍ～５０ｐｐｍとなるように添加される、［７］～［１０］のいずれかに記載の方法。
［１２］
　前記塩化物が、当該塩化物の喫食濃度が０．２％～０．７％となるように添加される、［８］～［１１］のいずれかに記載の方法。
［１３］
　［１］～［５］のいずれかに記載の塩味増強剤を飲食品またはその原料に添加することを含む、飲食品の塩味を増強する方法。
［１４］
　メチオノールを飲食品またはその原料に添加することを含む、飲食品の塩味を増強する方法。
［１５］
　さらに、塩化ナトリウム以外の塩化物を添加することを含む、［１４］に記載の方法。
［１６］
　前記塩化物が、塩化カリウムおよび／または塩化アンモニウムである、［１５］に記載の方法。
［１７］
　さらに、塩化ナトリウムを添加することを含む、［１４］～［１６］のいずれかに記載の方法。
［１８］
　メチオノールが、メチオノールの喫食濃度が０．５ｐｐｍ～５０ｐｐｍとなるように添加される、［１４］～［１７］のいずれかに記載の方法。
［１９］
　前記塩化物が、当該塩化物の喫食濃度が０．２％～０．７％となるように添加される、［１５］～［１８］のいずれかに記載の方法。 That is, the present invention is as follows.
[1]
A salty taste enhancer containing methionol.
[2]
Furthermore, the salty taste enhancer as described in [1] containing chlorides other than sodium chloride.
[3]
The salty taste enhancer according to [2], wherein the chloride is potassium chloride and / or ammonium chloride.
[4]
The salty taste enhancer according to any one of [1] to [3], further comprising sodium chloride.
[5]
The salty taste enhancer according to any one of [1] to [4], which contains methionol at a concentration of 10 ppm or more.
[6]
A method for producing a food / beverage product with enhanced salty taste, comprising adding the salty taste enhancer according to any one of [1] to [5] to the food / beverage product or a raw material thereof.
[7]
The manufacturing method of the food / beverage products with enhanced salty taste including adding methionol to food / beverage products or its raw material.
[8]
The method according to [7], further comprising adding a chloride other than sodium chloride.
[9]
The method according to [8], wherein the chloride is potassium chloride and / or ammonium chloride.
[10]
The method according to any one of [7] to [9], further comprising adding sodium chloride.
[11]
The method according to any one of [7] to [10], wherein the methionol is added so that the eating concentration of methionol is 0.5 ppm to 50 ppm.
[12]
The method according to any one of [8] to [11], wherein the chloride is added so that the eating concentration of the chloride is 0.2% to 0.7%.
[13]
A method for enhancing the salty taste of a food or drink, comprising adding the salty taste enhancer according to any one of [1] to [5] to the food or drink or a raw material thereof.
[14]
A method for enhancing the salty taste of a food or drink, comprising adding methionol to the food or drink or its raw material.
[15]
The method according to [14], further comprising adding a chloride other than sodium chloride.
[16]
The method according to [15], wherein the chloride is potassium chloride and / or ammonium chloride.
[17]
The method according to any one of [14] to [16], further comprising adding sodium chloride.
[18]
The method according to any one of [14] to [17], wherein the methionol is added so that the eating concentration of methionol is 0.5 ppm to 50 ppm.
[19]
The method according to any one of [15] to [18], wherein the chloride is added so that the eating concentration of the chloride is 0.2% to 0.7%.
　以下、本発明を詳細に説明する。なお、本発明において、量比（濃度等）は、特記しない限り質量を基準とする比率である。すなわち、例えば、「％」は特記しない限り「％（ｗ／ｗ）」を、「ｐｐｍ」は特記しない限り「ｐｐｍ（ｗ／ｗ）」を示す。また、本発明において、ある成分の「喫食時の濃度」とは、当該成分を含有する飲食品を喫食する際の、当該飲食品における当該成分の濃度をいう。 Hereinafter, the present invention will be described in detail. In the present invention, the quantity ratio (concentration, etc.) is a ratio based on mass unless otherwise specified. That is, for example, “%” indicates “% (w / w)” unless otherwise specified, and “ppm” indicates “ppm (w / w)” unless otherwise specified. Moreover, in this invention, the "concentration at the time of eating" of a certain component means the density | concentration of the said component in the said food / beverage products at the time of eating the food / beverage products containing the said component.
＜１＞本発明の塩味増強剤
　本発明の塩味増強剤は、メチオノールを含む塩味増強剤である。 <1> Salty taste enhancer of the present invention The salty taste enhancer of the present invention is a salty taste enhancer containing methionol.
　本発明においては、メチオノールを利用することにより、飲食品の塩味を増強する効果が得られる。同効果を「塩味増強効果」ともいう。 In the present invention, by using methionol, the effect of enhancing the salty taste of food and drink can be obtained. This effect is also referred to as a “salt taste enhancing effect”.
　メチオノールとしては、市販品を用いてもよく、適宜製造して取得したものを用いてもよい。 As methionol, a commercially available product may be used, or a product that is appropriately manufactured and acquired may be used.
　メチオノールの製造方法は特に制限されず、例えば公知の方法を利用できる。例えば、メチオノールは、化学合成、酵素反応、またはその組み合わせにより製造することができる。また、例えば、メチオノールは、メチオノールの生産能を有する微生物を培養し、培養物からメチオノールを回収することで製造することができる。具体的には、例えば、メチオニンを含有する培地で酵母を培養することによりメチオノールを製造することができる（M. M. W. Etschmann et al., Appl. Microbiol. Biotechnol., 80, 579-587 (2008) 等）。また、例えば、メチオノールは、メチオノールを含有する農水畜産物やそれらの加工品から回収することで製造することができる。 The method for producing methionol is not particularly limited, and for example, a known method can be used. For example, methionol can be produced by chemical synthesis, enzymatic reaction, or a combination thereof. In addition, for example, methionol can be produced by culturing a microorganism capable of producing methionol and recovering methionol from the culture. Specifically, for example, methionol can be produced by culturing yeast in a medium containing methionine (M. M. W. Etschmann et al., Appl. Microbiol. Biotechnol., 80, 579-587). (2008) Sakai etc.). Moreover, for example, methionol can be produced by recovering it from agricultural, aquatic and livestock products containing methionol or processed products thereof.
　メチオノールは、精製品であってもよく、そうでなくてもよい。メチオノールとしては、例えば、メチオノールを含有する素材を、そのまま、あるいは、適宜、濃縮、希釈、乾燥、分画、抽出、精製等の処理に供してから、利用することができる。すなわち、本発明において用いられるメチオノールとして、具体的には、例えば、メチオノールの生産能を有する微生物を培養して得られた培養物、該培養物から分離した培養上清、該培養物から分離した菌体、メチオノールを含有する農水畜産物、該農水畜産物の加工品、それらの濃縮物（濃縮液）や濃縮乾燥物、それらから分離したメチオノールの粗精製品や精製品、その他メチオノールを含有する画分が挙げられる。メチオノールは、所望の程度に精製されていてよい。例えば、メチオノールとしては、純度が３０％（ｗ／ｗ）以上、５０％（ｗ／ｗ）以上、７０％（ｗ／ｗ）以上、９０％（ｗ／ｗ）以上、または９５％（ｗ／ｗ）以上のものを用いてもよい。 Methionol may or may not be a purified product. As methionol, for example, a material containing methionol can be used as it is or after being appropriately subjected to treatments such as concentration, dilution, drying, fractionation, extraction, purification and the like. That is, as methionol used in the present invention, specifically, for example, a culture obtained by culturing a microorganism capable of producing methionol, a culture supernatant separated from the culture, and separated from the culture Contains bacterial cells, agricultural and aquatic products containing methionol, processed products of the agricultural and aquatic products, concentrates (concentrated liquids) and concentrated dried products thereof, crude and purified products of methionol separated from them, and other methionol Fractions are mentioned. Methionol may be purified to the desired degree. For example, methionol has a purity of 30% (w / w) or higher, 50% (w / w) or higher, 70% (w / w) or higher, 90% (w / w) or higher, or 95% (w / w) w) The above may be used.
　本発明の塩味増強剤は、メチオノールのみからなるものであってもよく、その他の成分を含むものであってもよい。 The salty taste enhancer of the present invention may be composed only of methionol, or may contain other components.
　「その他の成分」は、経口摂取可能なものであれば特に制限されない。「その他の成分」としては、例えば、調味料、飲食品、または医薬品に配合して利用されるものを利用できる。 “Other ingredients” are not particularly limited as long as they can be taken orally. As the “other ingredients”, for example, those used by blending in seasonings, foods and drinks, or pharmaceuticals can be used.
　「その他の成分」として、具体的には、例えば、砂糖、蜂蜜、メープルシロップ、スクロース、グルコース、フルクトース、マルトース、ラクトース、異性化糖、オリゴ糖等の糖類；ソルビトール、還元麦芽糖（マルチトール）、キシリトール、エリスリトール、トレハロース等の糖アルコール類；天然または人工甘味料；食塩、塩化ナトリウム、塩化カリウム等の無機塩類；酢酸、クエン酸、コハク酸等の有機酸類およびそれらの塩；グルタミン酸、グリシン等のアミノ酸類およびそれらの塩；イノシン酸、グアニル酸、キサンチル酸等の核酸類およびそれらの塩；食物繊維、ｐＨ緩衝剤、香料、食用油、エタノール、水が挙げられる。なお、本発明において、アミノ酸は、特記しない限りＬ－体であってよい。「その他の成分」としては、１種の成分を用いてもよく、２種またはそれ以上の成分を組み合わせて用いてもよい。 Specific examples of the “other ingredients” include sugars such as sugar, honey, maple syrup, sucrose, glucose, fructose, maltose, lactose, isomerized sugar, and oligosaccharide; sorbitol, reduced maltose (maltitol), Sugar alcohols such as xylitol, erythritol, trehalose; natural or artificial sweeteners; inorganic salts such as sodium chloride, sodium chloride and potassium chloride; organic acids such as acetic acid, citric acid and succinic acid; and salts thereof; glutamic acid, glycine and the like Amino acids and salts thereof; nucleic acids such as inosinic acid, guanylic acid, and xanthylic acid and salts thereof; dietary fiber, pH buffering agent, fragrance, edible oil, ethanol, and water. In the present invention, the amino acid may be in the L-form unless otherwise specified. As the “other components”, one type of component may be used, or two or more types of components may be used in combination.
　塩は、経口摂取可能なものであれば特に制限されない。例えば、カルボキシル基等の酸性基に対する塩としては、具体的には、アンモニウム塩、ナトリウム、カリウム等のアルカリ金属との塩、カルシウム、マグネシウム等のアルカリ土類金属との塩、アルミニウム塩、亜鉛塩、トリエチルアミン、エタノールアミン、モルホリン、ピロリジン、ピペリジン、ピペラジン、ジシクロへキシルアミン等の有機アミンとの塩、アルギニン、リジン等の塩基性アミノ酸との塩が挙げられる。また、例えば、アミノ基等の塩基性基に対する塩としては、具体的には、塩酸、硫酸、リン酸、硝酸、臭化水素酸等の無機酸との塩、酢酸、クエン酸、安息香酸、マレイン酸、フマル酸、酒石酸、コハク酸、タンニン酸、酪酸、ヒベンズ酸、パモ酸、エナント酸、デカン酸、テオクル酸、サリチル酸、乳酸、シュウ酸、マンデル酸、リンゴ酸等の有機カルボン酸との塩、メタンスルホン酸、ベンゼンスルホン酸、ｐ－トルエンスルホン酸等の有機スルホン酸との塩が挙げられる。塩としては、１種の塩を用いてもよく、２種またはそれ以上の塩を組み合わせて用いてもよい。 Salt is not particularly limited as long as it can be taken orally. For example, specific examples of salts for acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, and zinc salts. , Salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Further, for example, as a salt for a basic group such as an amino group, specifically, a salt with an inorganic acid such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid, acetic acid, citric acid, benzoic acid, With organic carboxylic acids such as maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid And salts with organic sulfonic acid such as methanesulfonic acid, benzenesulfonic acid, p-toluenesulfonic acid. As the salt, one type of salt may be used, or two or more types of salts may be used in combination.
　本発明は、任意の減塩技術と組み合わせてもよい。例えば、本発明の塩味増強剤は、塩化ナトリウム以外の、それ自体が塩味を呈する化合物を含んでいてもよい。それ自体が塩味を呈する化合物としては、例えば、塩化カリウム、塩化マグネシウム、塩化アンモニウム等の塩化物、グリシンエチルエステル塩酸塩やリジン塩酸塩等のアミノ酸の塩酸塩、オルニチルタウリン、オルニチル－β－アラニン、グリシルリジン等のペプチド類が挙げられる（特許文献２）。これらの中では、塩化物が好ましく、塩化カリウムおよび／または塩化アンモニウムがより好ましい。なお、本発明において、「塩化物」とは、特記しない限り、塩化ナトリウムを除く塩化物を意味する。塩化物は酸味やエグ味等の雑味を有し得るが、本発明においては、メチオノールと塩化物の併用により、塩化物の酸味やエグ味等の雑味がマスキングされ得る。本発明において、「塩味増強効果」には、このような、メチオノールと塩化物の併用による、塩化物の酸味やエグ味等の雑味がマスキングされる効果が含まれていてもよい。また、例えば、本発明の組成物は、メチオノール以外の、塩味を増強する化合物を含んでいてもよい。塩味を増強する化合物としては、例えば、有機酸類やアルギニン、およびそれらの塩が挙げられる。これらの減塩技術に関連する成分としては、１種の成分を用いてもよく、２種またはそれ以上の成分を組み合わせて用いてもよい。 The present invention may be combined with any salt reduction technique. For example, the salty taste enhancer of the present invention may contain a compound having a salty taste other than sodium chloride. Examples of compounds that themselves have a salty taste include chlorides such as potassium chloride, magnesium chloride, and ammonium chloride, hydrochlorides of amino acids such as glycine ethyl ester hydrochloride and lysine hydrochloride, ornithyl taurine, ornithyl-β-alanine. And peptides such as glycyrrhizin (Patent Document 2). Among these, chloride is preferable, and potassium chloride and / or ammonium chloride is more preferable. In the present invention, “chloride” means chloride except sodium chloride unless otherwise specified. Chloride can have a miscellaneous taste such as acidity and astringency, but in the present invention, the combined use of methionol and chloride can mask the miscellaneous taste such as the acidity and astringency of the chloride. In the present invention, the “salt-taste enhancing effect” may include such an effect that masking of miscellaneous tastes such as acidity and egg taste of chloride by the combined use of methionol and chloride. For example, the composition of this invention may contain the compound which enhances salty taste other than methionol. Examples of the compound that enhances the salty taste include organic acids, arginine, and salts thereof. As a component related to these salt reduction techniques, one type of component may be used, or two or more types of components may be used in combination.
　本発明の塩味増強剤は、塩化ナトリウムを含んでいてもよい。 The salty taste enhancer of the present invention may contain sodium chloride.
　本発明の塩味増強剤における各成分（すなわち、メチオノールおよび必要によりその他の成分）の濃度は、塩味増強効果が得られる限り特に制限されない。 The concentration of each component (that is, methionol and other components as necessary) in the salty taste enhancer of the present invention is not particularly limited as long as a salty taste enhancing effect is obtained.
　本発明の塩味増強剤におけるメチオノールの濃度は、メチオノールの喫食濃度や本発明の塩味増強剤の使用量等の諸条件に応じて適宜設定することができる。 The concentration of methionol in the salty taste enhancer of the present invention can be appropriately set according to various conditions such as the eating concentration of methionol and the amount of salty taste enhancer of the present invention used.
　本発明の塩味増強剤におけるメチオノールの濃度は、特に制限されないが、例えば、１ｐｐｍ以上、１０ｐｐｍ以上、１００ｐｐｍ以上、または１０００ｐｐｍ以上であってよい。また、本発明の塩味増強剤におけるメチオノールの濃度は、特に制限されないが、例えば、１００％以下、１０％以下、または１％以下であってよい。 The concentration of methionol in the salty taste enhancer of the present invention is not particularly limited, and may be, for example, 1 ppm or more, 10 ppm or more, 100 ppm or more, or 1000 ppm or more. The concentration of methionol in the salty taste enhancer of the present invention is not particularly limited, and may be, for example, 100% or less, 10% or less, or 1% or less.
　本発明の塩味増強剤におけるメチオノールの濃度は、例えば、喫食時のメチオノールの濃度が、０．５ｐｐｍ以上、１ｐｐｍ以上、３ｐｐｍ以上、または５ｐｐｍ以上となるような濃度であってよい。本発明の塩味増強剤におけるメチオノールの濃度は、例えば、喫食時のメチオノールの濃度が、５０ｐｐｍ以下、４０ｐｐｍ以下、３０ｐｐｍ以下、２０ｐｐｍ以下、または１０ｐｐｍ以下となるような濃度であってよい。本発明の塩味増強剤におけるメチオノールの濃度は、喫食時のメチオノールの濃度が、好ましくは０．５ｐｐｍ～５０ｐｐｍ、より好ましくは１ｐｐｍ～４０ｐｐｍ、さらに好ましくは３ｐｐｍ～２０ｐｐｍとなるような濃度であってよい。 The concentration of methionol in the salty taste enhancer of the present invention may be such that the concentration of methionol at the time of eating is 0.5 ppm or more, 1 ppm or more, 3 ppm or more, or 5 ppm or more. The concentration of methionol in the salty taste enhancer of the present invention may be such that the concentration of methionol at the time of eating is 50 ppm or less, 40 ppm or less, 30 ppm or less, 20 ppm or less, or 10 ppm or less. The concentration of methionol in the salty taste enhancer of the present invention may be such that the concentration of methionol at the time of eating is preferably 0.5 ppm to 50 ppm, more preferably 1 ppm to 40 ppm, and further preferably 3 ppm to 20 ppm. .
　また、本発明の塩味増強剤におけるメチオノールの濃度は、例えば、喫食時の塩化ナトリウムに対するメチオノールの濃度比（メチオノール濃度／塩化ナトリウム濃度）が、１／１２０００～１／１２０となるような濃度であってもよい。 The concentration of methionol in the salty taste enhancer of the present invention is such that, for example, the concentration ratio of methionol to sodium chloride during eating (methionol concentration / sodium chloride concentration) is 1/12000 to 1/120. May be.
　本発明の塩味増強剤における「その他の成分」の濃度は、「その他の成分」の種類、「その他の成分」の喫食濃度、本発明の塩味増強剤の使用量等の諸条件に応じて適宜設定することができる。 The concentration of “other components” in the salty taste enhancer of the present invention is appropriately determined according to various conditions such as the type of “other components”, the eating concentration of “other components”, and the amount of salty taste enhancer of the present invention used. Can be set.
　本発明の塩味増強剤が塩化物（塩化ナトリウム以外）を含む場合、本発明の塩味増強剤における塩化物の濃度は、特に制限されないが、例えば、０．０２％以上、０．０５％以上、０．１％以上、１％以上、または１０％以上であってよい。また、本発明の塩味増強剤が塩化物を含む場合、本発明の塩味増強剤における塩化物の濃度は、特に制限されないが、例えば、１００％未満、１０％以下、または１％以下であってよい。 When the salty taste enhancer of the present invention contains a chloride (other than sodium chloride), the concentration of chloride in the salty taste enhancer of the present invention is not particularly limited, but is, for example, 0.02% or more, 0.05% or more, It may be 0.1% or more, 1% or more, or 10% or more. In addition, when the salty taste enhancer of the present invention contains a chloride, the concentration of chloride in the salty taste enhancer of the present invention is not particularly limited, but is, for example, less than 100%, 10% or less, or 1% or less. Good.
　本発明の塩味増強剤における塩化物の濃度は、例えば、喫食時の塩化物の濃度が、０．０１％以上、０．０５％以上、０．１％以上、０．２％以上、または０．３％以上となるような濃度であってよい。本発明の塩味増強剤における塩化物の濃度は、例えば、喫食時の塩化物の濃度が、０．７％以下となるような濃度であってよい。本発明の塩味増強剤における塩化物の濃度は、喫食時の塩化物の濃度が、好ましくは０．２％～０．７％となるような濃度であってよい。 The chloride concentration in the salty taste enhancer of the present invention is such that, for example, the chloride concentration during eating is 0.01% or more, 0.05% or more, 0.1% or more, 0.2% or more, or 0. The concentration may be 3% or more. The concentration of chloride in the salty taste enhancer of the present invention may be, for example, a concentration such that the concentration of chloride during eating is 0.7% or less. The chloride concentration in the salty taste enhancer of the present invention may be such that the chloride concentration at the time of eating is preferably 0.2% to 0.7%.
　また、本発明の塩味増強剤における塩化物の濃度は、例えば、喫食時のメチオノールに対する塩化物の濃度比（塩化物濃度／メチオノール濃度）が、２０００／７～７０００／３となるような濃度であってもよい。また、本発明の塩味増強剤における塩化物の濃度は、例えば、喫食時の塩化ナトリウムに対する塩化物の濃度比（塩化物濃度／塩化ナトリウム濃度）が、１／３～７／６となるような濃度であってもよい。 The chloride concentration in the salty taste enhancer of the present invention is such that, for example, the ratio of chloride to methionol at the time of eating (chloride concentration / methionol concentration) is 2000/7 to 7000/3. There may be. The chloride concentration in the salty taste enhancer of the present invention is such that, for example, the ratio of chloride to sodium chloride during eating (chloride concentration / sodium chloride concentration) is 1/3 to 7/6. It may be a concentration.
　本発明の塩味増強剤が塩化ナトリウムを含む場合、本発明の塩味増強剤における塩化ナトリウムの濃度は、特に制限されないが、例えば、０．０２％以上、０．０５％以上、０．１％以上、１％以上、または１０％以上であってよい。また、本発明の塩味増強剤が塩化ナトリウムを含む場合、本発明の塩味増強剤における塩化ナトリウムの濃度は、特に制限されないが、例えば、１００％未満、１０％以下、または１％以下であってよい。 When the salty taste enhancer of the present invention contains sodium chloride, the concentration of sodium chloride in the salty taste enhancer of the present invention is not particularly limited, but is, for example, 0.02% or more, 0.05% or more, 0.1% or more. It may be 1% or more, or 10% or more. Further, when the salty taste enhancer of the present invention contains sodium chloride, the concentration of sodium chloride in the salty taste enhancer of the present invention is not particularly limited, but is, for example, less than 100%, 10% or less, or 1% or less. Good.
　本発明の塩味増強剤の形態は特に制限されない。本発明の塩味増強剤は、例えば、粉末状、顆粒状、液状、ペースト状、キューブ状等のいかなる形態であってもよい。 The form of the salty taste enhancer of the present invention is not particularly limited. The salty taste enhancer of the present invention may be in any form such as powder, granule, liquid, paste or cube.
　本発明の塩味増強剤の成分（すなわち、メチオノールおよび必要によりその他の成分）は、互いに混合されて本発明の塩味増強剤に含まれていてもよく、それぞれ別個に、あるいは、任意の組み合わせで別個に、本発明の塩味増強剤に含まれていてもよい。例えば、本発明の塩味増強剤がメチオノールと塩化物を含む場合、本発明の塩味増強剤は、それぞれ別個にパッケージングされた、メチオノールと塩化物とのセットとして提供されてもよい。このような場合、セットに含まれる成分は使用時に適宜併用することができる。 The components of the salty taste enhancer of the present invention (that is, methionol and optionally other components) may be mixed with each other and contained in the salty taste enhancer of the present invention, and are separately or separately in any combination. Furthermore, it may be contained in the salty taste enhancer of the present invention. For example, if the salty taste enhancer of the present invention comprises methionol and chloride, the salty taste enhancer of the present invention may be provided as a set of methionol and chloride, each packaged separately. In such a case, the components included in the set can be used together as appropriate at the time of use.
　本発明の塩味増強剤は、飲食品の塩味を増強するために好適に使用できる。本発明の塩味増強剤は、例えば、塩味増強用の調味料として提供されてもよい。 The salty taste enhancer of the present invention can be suitably used for enhancing the salty taste of food and drink. The salty taste enhancer of the present invention may be provided as a seasoning for enhancing salty taste, for example.
　本発明の塩味増強剤が塩化ナトリウムを含む場合、本発明の塩味増強剤は、飲食品に塩味を付与するために使用してもよい。すなわち、本発明の塩味増強剤の一態様は、塩味付与剤である。よって、一態様において、「塩味の増強」には「塩味の付与」が含まれていてよい。塩味付与剤は、例えば、塩味付与用の調味料（塩味調味料）として提供されてもよい。 When the salty taste enhancer of the present invention contains sodium chloride, the salty taste enhancer of the present invention may be used to impart a salty taste to food and drink. That is, one aspect of the salty taste enhancer of the present invention is a salty taste imparting agent. Thus, in one aspect, “enhanced saltiness” may include “giving salty taste”. The salty taste imparting agent may be provided, for example, as a seasoning for imparting salty taste (salt taste seasoning).
＜２＞本発明の方法
　本発明においては、メチオノールを利用して飲食品の塩味を増強することができる。すなわち、本発明の方法は、メチオノールを飲食品またはその原料に添加することを含む、飲食品の塩味を増強する方法である。また、本発明の方法の一態様は、メチオノールを飲食品またはその原料に添加することを含む、塩味の増強された飲食品の製造方法である。 <2> Method of the Present Invention In the present invention, the salty taste of food and drink can be enhanced using methionol. That is, the method of the present invention is a method for enhancing the salty taste of a food or drink including adding methionol to the food or drink or its raw material. Moreover, 1 aspect of the method of this invention is a manufacturing method of the food / beverage products with enhanced salty taste including adding methionol to food / beverage products or its raw material.
　本発明においては、具体的には、メチオノールを含む本発明の塩味増強剤を利用して飲食品の塩味を増強することができる。すなわち、言い換えると、本発明の方法は、本発明の塩味増強剤を飲食品またはその原料に添加することを含む、飲食品の塩味を増強する方法であってよい。また、本発明の方法の一態様は、本発明の塩味増強剤を飲食品またはその原料に添加することを含む、塩味の増強された飲食品の製造方法であってよい。 In the present invention, specifically, the salty taste of food and drink can be enhanced by using the salty taste enhancer of the present invention containing methionol. That is, in other words, the method of the present invention may be a method for enhancing the salty taste of food or drink, including adding the salty taste enhancer of the present invention to the food or drink or its raw material. Moreover, one aspect | mode of the method of this invention may be the manufacturing method of the food / beverage products with enhanced salty taste including adding the salty taste enhancer of this invention to food / beverage products or its raw material.
　本発明の方法により、塩味の増強された飲食品が得られる。本発明の方法により得られる塩味の増強された飲食品を「本発明の飲食品」ともいう。 The food and drink with enhanced salty taste can be obtained by the method of the present invention. The food / beverage products with enhanced saltiness obtained by the method of the present invention are also referred to as “the food / beverage products of the present invention”.
　飲食品は、塩味を有する限り特に制限されない。すなわち、飲食品には、塩味を有するあらゆる飲食品が包含される。飲食品としては、例えば、例えば、鮭フレーク、辛子明太子、塩タラコ、焼魚、干物、塩辛、魚肉ソーセージ、かまぼこ、煮魚、佃煮、缶詰等の水産加工食品；ポテトチップス、ポテトスナック、コーンスナック、小麦スナック、煎餅、あられ等のスナック菓子；うどんつゆ、そばつゆ、ソーメンつゆ、ラーメンスープ、ちゃんぽんスープ、パスタソース等の麺類のつゆ；おにぎり、ピラフ、チャーハン、混ぜご飯、雑炊、お茶漬け等の米飯調理品；春巻き、シュウマイ、餃子、カレー、煮物、揚げ物等の調理食品；ハンバーグ、ソーセージ、ハム、チーズ等の畜産加工品；キムチ、漬物等の野菜加工品；醤油、ソース、ドレッシング、味噌、マヨネーズ、トマトケチャップ等の調味料；卵入りスープ、ワカメ入りスープ、ふかひれ入りスープ、中華風スープ、コンソメスープ、カレー風味スープ、お吸い物、味噌汁、ポタージュスープ等のスープ類が挙げられる。飲食品は、そのまま喫食可能な態様で提供されてもよく、濃縮品や乾燥品等の喫食前または喫食時に調製を要する形態で提供されてもよい。 Food and drink is not particularly limited as long as it has a salty taste. That is, the food / beverage products include all food / beverage products having a salty taste. Examples of foods and drinks include, for example, salmon flakes, mentaiko, salted tarako, grilled fish, dried fish, salted fish, fish sausage, kamaboko, boiled fish, boiled fish, canned foods, etc .; potato chips, potato snacks, corn snacks, Snacks such as wheat snacks, rice crackers, and hail; udon soup, soba soup, samen soup, ramen soup, champon soup, pasta sauce, and other noodle soup; Spring rolls, shumai, dumplings, curry, boiled food, fried foods and other cooked foods; hamburger, sausage, ham, cheese and other livestock products; kimchi, pickles and other vegetable products; soy sauce, sauce, dressing, miso, mayonnaise, tomato ketchup Seasoning such as egg soup, soup with seaweed, soup with shark fin , Chinese-style soup, consomme soup, curry-flavored soup, soup, miso soup, and a soup such as potage soup. The food and drink may be provided in a form that can be eaten as it is, or may be provided in a form that requires preparation before or during eating, such as a concentrated product or a dried product.
　本発明の飲食品は、本発明の塩味増強剤またはメチオノールを添加すること以外は、通常の飲食品と同様の原料を用い、同様の方法によって製造することができる。本発明の塩味増強剤またはメチオノールの添加は、飲食品の製造工程のいずれの段階で行われてもよい。すなわち、本発明の塩味増強剤またはメチオノールは、飲食品の原料に添加されてもよく、製造途中の飲食品に添加されてもよく、完成した飲食品に添加されてもよい。本発明の塩味増強剤またはメチオノールは、１回のみ添加されてもよく、２またはそれ以上の回数に分けて添加されてもよい。また、本発明の塩味増強剤を添加する場合、本発明の塩味増強剤が複数の成分をそれぞれ別個に、あるいは、任意の組み合わせで別個に含む場合には、それらの成分は同時に飲食品またはその原料に添加されてもよいし、それぞれ別個に、あるいは、任意の組み合わせで別個に、飲食品またはその原料に添加されてもよい。 The food and drink of the present invention can be produced by the same method using the same raw materials as those of ordinary food and drink except that the salty taste enhancer or methionol of the present invention is added. Addition of the salty taste enhancer or methionol of the present invention may be performed at any stage of the production process of the food or drink. That is, the salty taste enhancer or methionol of the present invention may be added to a raw material for food or drink, may be added to a food or drink in the middle of manufacture, or may be added to a finished food or drink. The salty taste enhancer or methionol of the present invention may be added only once, or may be added in two or more times. In addition, when the salty taste enhancer of the present invention is added, when the salty taste enhancer of the present invention contains a plurality of components separately or separately in any combination, these components are simultaneously food or drink or You may add to a raw material, and you may add to food-drinks or its raw material separately separately or in arbitrary combinations.
　本発明の方法は、さらに、その他の成分（メチオノール以外の成分）を添加することを含んでいてもよい。ここでいう「その他の成分」については、上述した本発明の塩味増強剤における「その他の成分」についての記載を準用できる。「その他の成分」としては、例えば、減塩技術に関連する成分が挙げられる。減塩技術に関連する成分としては、例えば、塩化カリウム、塩化マグネシウム、塩化アンモニウム等の塩化物（塩化ナトリウム以外）が挙げられる。すなわち、本発明の方法の一態様は、例えば、メチオノールおよび塩化物を飲食品またはその原料に添加することを含む、塩味の増強された飲食品の製造方法であってもよい。また、本発明の塩味増強剤を「その他の成分」とさらに併用してもよい。 The method of the present invention may further include adding other components (components other than methionol). About "other components" here, the description about "other components" in the salty taste enhancer of this invention mentioned above can apply mutatis mutandis. Examples of the “other components” include components related to the salt reduction technique. Examples of components related to the salt reduction technique include chlorides (other than sodium chloride) such as potassium chloride, magnesium chloride, and ammonium chloride. That is, one aspect of the method of the present invention may be a method for producing a food and drink with enhanced salty taste, including, for example, adding methionol and chloride to the food or drink or its raw material. In addition, the salty taste enhancer of the present invention may be used in combination with “other components”.
　「その他の成分」を添加する場合、「その他の成分」の添加も、本発明の塩味増強剤またはメチオノールの添加と同様に行うことができる。例えば、「その他の成分」と本発明の塩味増強剤またはメチオノールとは、同時に飲食品またはその原料に添加されてもよいし、それぞれ別個に、あるいは、任意の組み合わせで別個に、飲食品またはその原料に添加されてもよい。 In the case of adding “other components”, the addition of “other components” can be performed in the same manner as the addition of the salty taste enhancer or methionol of the present invention. For example, the “other ingredients” and the salty taste enhancer or methionol of the present invention may be added to the food or drink or the raw material thereof at the same time, or separately, or in any combination, separately. It may be added to the raw material.
　メチオノールを添加する場合、メチオノールの添加量は、塩味増強効果が得られる限り特に制限されない。メチオノールの添加量は、本発明の飲食品の摂取態様等の諸条件に応じて適宜設定することができる。 When methionol is added, the amount of methionol added is not particularly limited as long as the salty taste enhancing effect is obtained. The amount of methionol added can be appropriately set according to various conditions such as the intake mode of the food and drink of the present invention.
　メチオノールは、飲食品またはその原料に、例えば、メチオノールの喫食濃度が、０．５ｐｐｍ以上、１ｐｐｍ以上、３ｐｐｍ以上、または５ｐｐｍ以上となるように添加されてもよく、５０ｐｐｍ以下、４０ｐｐｍ以下、３０ｐｐｍ以下、２０ｐｐｍ以下、または１０ｐｐｍ以下となるように添加されてもよい。また、メチオノールは、飲食品またはその原料に、例えば、メチオノールの喫食濃度が、好ましくは０．５ｐｐｍ～５０ｐｐｍ、より好ましくは１ｐｐｍ～４０ｐｐｍ、さらに好ましくは３ｐｐｍ～２０ｐｐｍとなるように添加されてもよい。また、メチオノールは、飲食品またはその原料に、例えば、喫食時の塩化ナトリウムに対するメチオノールの濃度比（メチオノール濃度／塩化ナトリウム濃度）が、１／１２０００～１／１２０となるように添加されてもよい。 Methionol may be added to food and drink or its raw material, for example, so that the methionol eating concentration is 0.5 ppm or more, 1 ppm or more, 3 ppm or more, or 5 ppm or more, 50 ppm or less, 40 ppm or less, 30 ppm or less. , 20 ppm or less, or 10 ppm or less. In addition, methionol may be added to a food or drink or a raw material thereof so that, for example, the concentration of methionol is preferably 0.5 ppm to 50 ppm, more preferably 1 ppm to 40 ppm, and even more preferably 3 ppm to 20 ppm. . In addition, methionol may be added to the food or drink or its raw material so that, for example, the concentration ratio of methionol to sodium chloride at the time of eating (methionol concentration / sodium chloride concentration) is 1/12000 to 1/120. .
　メチオノールは、飲食品またはその原料に、例えば、０．５ｐｐｍ以上、１ｐｐｍ以上、３ｐｐｍ以上、または５ｐｐｍ以上の量で添加されてもよく、５０ｐｐｍ以下、４０ｐｐｍ以下、３０ｐｐｍ以下、２０ｐｐｍ以下、または１０ｐｐｍ以下の量で添加されてもよい。また、メチオノールは、飲食品またはその原料に、例えば、好ましくは０．５ｐｐｍ～５０ｐｐｍ、より好ましくは１ｐｐｍ～４０ｐｐｍ、さらに好ましくは３ｐｐｍ～２０ｐｐｍの量で添加されてもよい。 Methionol may be added to the food or drink or its raw material, for example, in an amount of 0.5 ppm or more, 1 ppm or more, 3 ppm or more, or 5 ppm or more, 50 ppm or less, 40 ppm or less, 30 ppm or less, 20 ppm or less, or 10 ppm or less. May be added in an amount of. In addition, methionol may be added to the food or drink or its raw material in an amount of, for example, preferably 0.5 ppm to 50 ppm, more preferably 1 ppm to 40 ppm, and even more preferably 3 ppm to 20 ppm.
　「その他の成分」を添加する場合、「その他の成分」の添加量は、塩味増強効果が得られる限り特に制限されない。「その他の成分」の添加量は、「その他の成分」の種類や本発明の飲食品の摂取態様等の諸条件に応じて適宜設定することができる。 When adding “other ingredients”, the amount of “other ingredients” added is not particularly limited as long as a salty taste enhancing effect is obtained. The addition amount of “other components” can be appropriately set according to various conditions such as the type of “other components” and the intake mode of the food and drink of the present invention.
　塩化物（塩化ナトリウム以外）を添加する場合、塩化物は、飲食品またはその原料に、例えば、塩化物の喫食濃度が、０．０１％以上、０．０５％以上、０．１％以上、０．２％以上、または０．３％以上となるように添加されてもよく、０．７％以下となるように添加されてもよい。また、塩化物は、飲食品またはその原料に、例えば、塩化物の喫食濃度が、好ましくは０．２％～０．７％となるように添加されてもよい。また、塩化物は、飲食品またはその原料に、例えば、喫食時のメチオノールに対する塩化物の濃度比（塩化物濃度／メチオノール濃度）が、２０００／７～７０００／３となるように添加されてもよく、喫食時の塩化ナトリウムに対する塩化物の濃度比（塩化物濃度／塩化ナトリウム濃度）が、１／３～７／６となるように添加されてもよい。 When chloride (other than sodium chloride) is added, the chloride is added to the food or drink or its raw material, for example, the chloride concentration of the chloride is 0.01% or more, 0.05% or more, 0.1% or more, You may add so that it may become 0.2% or more or 0.3% or more, and you may add so that it may become 0.7% or less. Further, the chloride may be added to the food or drink or the raw material thereof so that, for example, the eating concentration of the chloride is preferably 0.2% to 0.7%. Further, the chloride may be added to the food or drink or its raw material so that, for example, the concentration ratio of chloride to methionol at the time of eating (chloride concentration / methionol concentration) is 2000/7 to 7000/3. The concentration ratio of chloride to sodium chloride during eating (chloride concentration / sodium chloride concentration) may be added so as to be 1/3 to 7/6.
　塩化物は、飲食品またはその原料に、例えば、０．０１％以上、０．０５％以上、０．１％以上、０．２％以上、または０．３％以上の量で添加されてもよく、０．７％以下の量で添加されてもよい。また、塩化物は、飲食品またはその原料に、例えば、好ましくは０．２％～０．７％の量で添加されてもよい。 Chloride may be added to food or drink or its raw materials in an amount of, for example, 0.01% or more, 0.05% or more, 0.1% or more, 0.2% or more, or 0.3% or more. It may be added in an amount of 0.7% or less. The chloride may be added to the food or drink or the raw material thereof, for example, preferably in an amount of 0.2% to 0.7%.
　本発明の塩味増強剤を添加する場合、本発明の塩味増強剤の添加量は、塩味増強効果が得られる限り特に制限されない。本発明の塩味増強剤の添加量は、本発明の塩味増強剤におけるメチオノールの濃度や本発明の飲食品の摂取態様等の諸条件に応じて適宜設定することができる。例えば、本発明の塩味増強剤は、飲食品またはその原料に、０．５ｐｐｍ～５０％の量で添加されてもよく、５ｐｐｍ～１０％の量で添加されてもよい。 When adding the salty taste enhancer of the present invention, the addition amount of the salty taste enhancer of the present invention is not particularly limited as long as the salty taste enhancing effect is obtained. The addition amount of the salty taste enhancer of the present invention can be appropriately set according to various conditions such as the concentration of methionol in the salty taste enhancer of the present invention and the intake mode of the food and drink of the present invention. For example, the salty taste enhancer of the present invention may be added to a food or drink or a raw material thereof in an amount of 0.5 ppm to 50%, or may be added in an amount of 5 ppm to 10%.
　本発明の塩味増強剤の添加量については、上述したメチオノールや「その他の成分」の添加量に関する記載を準用してもよい。例えば、本発明の塩味増強剤は、メチオノールの喫食濃度が上記例示したような濃度となるように、飲食品またはその原料に添加されてよい。また、本発明の塩味増強剤は、喫食時の塩化ナトリウムに対するメチオノールの濃度比が上記例示したような比率となるように、飲食品またはその原料に添加されてよい。また、本発明の塩味増強剤は、メチオノールの量に換算して、上記例示したような量で、飲食品またはその原料に添加されてよい。本発明の塩味増強剤が塩化物を含む場合、本発明の塩味増強剤は、塩化物の喫食濃度が上記例示したような濃度となるように、飲食品またはその原料に添加されてよい。また、本発明の塩味増強剤は、喫食時のメチオノールに対する塩化物の濃度比が上記例示したような比率となるように、飲食品またはその原料に添加されてよい。また、本発明の塩味増強剤は、喫食時の塩化ナトリウムに対する塩化物の濃度比が上記例示したような比率となるように、飲食品またはその原料に添加されてよい。また、本発明の塩味増強剤は、塩化物の量に換算して、上記例示したような量で、飲食品またはその原料に添加されてよい。 For the addition amount of the salty taste enhancer of the present invention, the description regarding the addition amount of methionol or “other components” described above may be applied mutatis mutandis. For example, the salty taste enhancer of the present invention may be added to a food or drink or a raw material thereof so that the methionol eating concentration is as exemplified above. Moreover, the salty taste enhancer of this invention may be added to food-drinks or its raw material so that the concentration ratio of methionol with respect to sodium chloride at the time of eating may become a ratio as illustrated above. Moreover, the salty taste enhancer of the present invention may be added to the food or drink or its raw material in the amount exemplified above in terms of the amount of methionol. When the salty taste enhancer of the present invention contains a chloride, the salty taste enhancer of the present invention may be added to the food or drink or its raw material so that the eating concentration of the chloride is the concentration exemplified above. Moreover, the salty taste enhancer of the present invention may be added to a food or drink or a raw material thereof so that the concentration ratio of chloride to methionol at the time of eating becomes the ratio as exemplified above. Moreover, the salty taste enhancer of this invention may be added to food-drinks or its raw material so that the concentration ratio of the chloride with respect to sodium chloride at the time of eating may become a ratio as illustrated above. Moreover, the salty taste enhancer of the present invention may be added to the food or drink or its raw material in the amount exemplified above in terms of the amount of chloride.
　本発明の飲食品は、塩化ナトリウムを含有するように製造される。すなわち、本発明の方法は、さらに、塩化ナトリウムを添加することを含んでいてもよい。塩化ナトリウムを含有する飲食品は、例えば、塩化ナトリウムそのものを添加して製造してもよいし、塩化ナトリウムを含有する調味料等の素材を添加して製造してもよい。また、本発明の塩味増強剤が塩化ナトリウムを含む場合、塩化ナトリウムを含有する飲食品は、本発明の塩味増強剤を添加して製造してもよい。塩化ナトリウムの添加も、本発明の塩味増強剤またはメチオノールの添加と同様に行うことができる。本発明の飲食品における塩化ナトリウムの含有量は、飲食品の種類等の諸条件に応じて適宜設定できる。また、本発明の飲食品は、減塩された飲食品であってよい。「減塩された飲食品」とは、通常より塩化ナトリウム濃度が低い飲食品をいう。「減塩された飲食品」としては、例えば、上記例示した飲食品を通常より塩化ナトリウム濃度が低くなるように製造したものが挙げられる。 The food and drink of the present invention is manufactured so as to contain sodium chloride. That is, the method of the present invention may further include adding sodium chloride. The food / beverage products containing sodium chloride may be manufactured by adding sodium chloride itself, or may be manufactured by adding ingredients such as seasonings containing sodium chloride. Moreover, when the salty taste enhancer of this invention contains sodium chloride, the food-drinks containing sodium chloride may add and manufacture the salty taste enhancer of this invention. Sodium chloride can be added in the same manner as the salty taste enhancer or methionol of the present invention. Content of sodium chloride in the food / beverage products of this invention can be suitably set according to various conditions, such as the kind of food / beverage products. Moreover, the food / beverage products of this invention may be food / beverage products with reduced salt. The “salt-reduced food / beverage product” means a food / beverage product having a lower sodium chloride concentration than usual. Examples of the “salt-reduced food / beverage product” include, for example, the above-exemplified food / beverage products produced so that the sodium chloride concentration is lower than usual.
　本発明は以下の実施例によって、更に具体的に説明されるが、これらはいかなる意味でも本発明を限定するものと解してはならない。 The present invention will be described more specifically with reference to the following examples, which should not be construed as limiting the present invention in any way.
実験例１：メチオノールによる塩味増強効果（１）
　本実験例では、中華スープにメチオノールを添加し、メチオノールによる塩味増強効果を検証した。 Experimental Example 1: Effect of salty taste enhancement by methionol (1)
In this experimental example, methionol was added to Chinese soup, and the salty taste enhancing effect of methionol was verified.
（１）評価方法
　市販の中華スープ（凍結乾燥品；通常は１６０ｍｌのお湯を注いで喫食する）に２００ｍＬ（すなわち通常の１．２５倍量）のお湯を注ぎ、ネットで固形具材を除去し、ネガティブコントロール（「２０％減塩品」または「減塩品」ともいう）とした。ネガティブコントロールのＮａＣｌ濃度は、０．６％である。 (1) Evaluation method 200 mL (that is, 1.25 times the normal amount) of hot water is poured into a commercially available Chinese soup (freeze-dried product; usually, 160 ml of hot water is poured), and the solid ingredients are removed with a net. And negative control (also referred to as “20% low-salt product” or “low-salt product”). The NaCl concentration of the negative control is 0.6%.
　ネガティブコントロールに、ＮａＣｌ濃度が通常の喫食ＮａＣｌ濃度（上記中華スープに１６０ｍｌのお湯を注いだもののＮａＣｌ濃度）と同じになるようにＮａＣｌを添加し、ポジティブコントロール（「通常食塩品」ともいう）とした。ポジティブコントロールのＮａＣｌ濃度は、０．７５％である。 To the negative control, NaCl was added so that the NaCl concentration was the same as the normal eating NaCl concentration (NaCl concentration of 160 ml of hot water poured into the Chinese soup), and a positive control (also called “normal salt product”). did. The NaCl concentration of the positive control is 0.75%.
　ネガティブコントロールにメチオノールを所定の濃度で添加し、評価サンプルを調製した。 An evaluation sample was prepared by adding methionol at a predetermined concentration to the negative control.
　各サンプルの「塩味の強さ」と「異風味の強さ」について、専門パネル３名により官能評価を実施した。「塩味の強さ」に関しては、ネガティブコントロールの塩味の強さを「０：変化なし」、ポジティブコントロールの塩味の強さを「５：塩味増強」とし、「０」～「５」の範囲で評価を行った。「異風味の強さ」に関しては、「５：非常に異風味を感じる」、「２：異風味を感じるが許容範囲」、「１：わずかに異風味を感じる」、「０：異風味を全く感じない」として「０」～「５」の範囲（※２．１点以上が許容範囲外）で評価を行った。 ¡Sensory evaluation was conducted by three specialist panels on the “salt flavor” and “unusual flavor” of each sample. Regarding “salt strength”, the salty strength of the negative control is “0: no change”, and the salty strength of the positive control is “5: enhanced saltiness”, in the range of “0” to “5”. Evaluation was performed. Regarding “strength of different flavor”, “5: feel very different flavor”, “2: feel different flavor but acceptable range”, “1: feel slightly different flavor”, “0: feel different flavor” The evaluation was performed in the range of “0” to “5” (* 2.1 points or more are outside the allowable range).
（２）結果
　結果を表１に示す。メチオノールの添加により、「塩味の強さ」が向上した。すなわち、メチオノールが塩味増強効果を示すことが明らかとなった。特に、メチオノール濃度が０．５ｐｐｍ～５０ｐｐｍの範囲で好ましい結果が得られた。 (2) Results Table 1 shows the results. The addition of methionol improved the “salt strength”. That is, it became clear that methionol showed a salty taste enhancing effect. In particular, favorable results were obtained when the methionol concentration was in the range of 0.5 ppm to 50 ppm.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
実験例２：メチオノールによる塩味増強効果（２）
　本実験例では、各種スープにメチオノールを添加し、メチオノールによる塩味増強効果を検証した。 Experimental Example 2: Effect of enhancing salty taste by methionol (2)
In this experimental example, methionol was added to various soups, and the salty taste enhancing effect of methionol was verified.
（１）評価方法
　市販の各種スープ（凍結乾燥品；通常は１６０ｍｌのお湯を注いで喫食する）に２００ｍＬ（すなわち通常の１．２５倍量）のお湯を注ぎ、ネットで固形具材を除去し、ネガティブコントロール（「２０％減塩品」または「減塩品」ともいう）とした。 (1) Evaluation method Pour 200 mL (that is, 1.25 times the usual amount) of hot water into various commercially available soups (freeze-dried products; usually 160 ml of hot water to eat), and remove the solid ingredients using a net. And negative control (also referred to as “20% low-salt product” or “low-salt product”).
　ネガティブコントロールに、ＮａＣｌ濃度が通常の喫食ＮａＣｌ濃度（上記各種スープに１６０ｍｌのお湯を注いだもののＮａＣｌ濃度）と同じになるようにＮａＣｌを添加し、ポジティブコントロール（「通常食塩品」ともいう）とした。 To the negative control, NaCl was added so that the NaCl concentration would be the same as the normal eating NaCl concentration (NaCl concentration of 160 ml of hot water poured into the above-mentioned various soups), and a positive control (also called “normal salt product”) did.
　ネガティブコントロールにメチオノールを所定の濃度で添加し、評価サンプルを調製した。 An evaluation sample was prepared by adding methionol at a predetermined concentration to the negative control.
　各サンプルの「塩味の強さ」と「スープとしての好ましさ」について、専門パネル３名により官能評価を実施した。「塩味の強さ」に関しては、ネガティブコントロールの塩味の強さを「０：変化なし」、ポジティブコントロールの塩味の強さを「５：塩味増強」とし、「０」～「５」の範囲で評価を行った。「スープとしての好ましさ」に関しては、ネガティブコントロールのスープとしての好ましさを「０：変化なし」、ポジティブコントロールのスープとしての好ましさを「５：嗜好性が非常に向上する」とし、「０」～「５」の範囲で評価を行った。 ¡Sensory evaluation was conducted by three specialist panels on the “salt strength” and “preference for soup” of each sample. Regarding “salt strength”, the salty strength of the negative control is “0: no change”, and the salty strength of the positive control is “5: enhanced saltiness”, in the range of “0” to “5”. Evaluation was performed. Regarding “preference as a soup”, “0: No change” for the negative control soup, and “5: Preference greatly improved” for the positive control soup. , “0” to “5” were evaluated.
（２）結果
　結果を表２に示す。メチオノールの添加により、「塩味の強さ」が向上した。すなわち、中華スープ以外の飲食品においても、メチオノールが塩味増強効果を示すことが明らかとなった。 (2) Results Table 2 shows the results. The addition of methionol improved the “salt strength”. That is, it has been clarified that methionol exhibits a salty taste enhancing effect in foods and drinks other than Chinese soup.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
実験例３：メチオノールと塩化物の併用効果（１）
　本実験例では、中華スープにメチオノールおよび塩化物を添加し、メチオノールと塩化物の併用効果を検証した。塩化物としては、塩化カリウム（ＫＣｌ）および塩化アンモニウム（ＮＨ4Ｃｌ）を用いた。 Experimental Example 3: Combined effect of methionol and chloride (1)
In this experimental example, methionol and chloride were added to Chinese soup, and the combined use effect of methionol and chloride was verified. As chlorides, potassium chloride (KCl) and ammonium chloride (NH 4 Cl) were used.
（１）評価方法
　実験例１と同様の手順で、市販の中華スープを用いて、ネガティブコントロールおよびポジティブコントロールを調製した。ネガティブコントロールにメチオノールおよび塩化物を所定の濃度で添加し、評価サンプルを調製した。 (1) Evaluation method By the same procedure as Experimental Example 1, a negative control and a positive control were prepared using a commercially available Chinese soup. Methionol and chloride were added at a predetermined concentration to the negative control to prepare an evaluation sample.
　各サンプルの「塩味の強さ」、「スープとしての好ましさ」、および「異風味の強さ」について、実験例１および２と同様の基準で、専門パネル３名により官能評価を実施した。 Sensory evaluation was carried out by three specialist panels on the same criteria as in Experimental Examples 1 and 2 for “salt strength”, “preference for soup”, and “strength of different flavor” of each sample. .
（２）結果
　結果を表３に示す。メチオノールと塩化物を併用することにより、塩化物を単独で利用した場合よりも、「塩味の強さ」、「スープとしての好ましさ」、および「異風味の強さ」が改善された。すなわち、メチオノールと塩化物を併用した場合にも、メチオノールが塩味増強効果を示すことが明らかとなった。また、メチオノールと塩化物を併用することにより、塩化物の酸味やエグ味等の雑味をマスキングできることが明らかとなった。一方、ＫＣｌとＮＨ4Ｃｌの併用によっては、それらの酸味やエグ味等の雑味はマスキングされず、併用効果は認められなかった。 (2) Results Table 3 shows the results. By using methionol and chloride in combination, “salt strength”, “preference for soup”, and “strength of unusual flavor” were improved as compared with the case of using chloride alone. That is, even when methionol and chloride were used in combination, it became clear that methionol showed a salty taste enhancing effect. Moreover, it became clear by using methionol and a chloride together that masking miscellaneous tastes, such as the acidity of a chloride, and an egy taste. On the other hand, depending on the combined use of KCl and NH 4 Cl, miscellaneous tastes such as acidity and egg taste were not masked, and no combined effect was observed.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
実験例４：メチオノールと塩化物の併用効果（２）
　本実験例では、中華スープにメチオノールおよび塩化カリウム（ＫＣｌ）を種々の濃度比で添加し、メチオノールとＫＣｌの併用効果を検証した。 Experimental Example 4: Effect of combined use of methionol and chloride (2)
In this experimental example, methionol and potassium chloride (KCl) were added to Chinese soup at various concentration ratios, and the combined effect of methionol and KCl was verified.
（１）評価方法
　実験例１と同様の手順で、市販の中華スープを用いて、ネガティブコントロールおよびポジティブコントロールを調製した。ネガティブコントロールにメチオノールおよびＫＣｌを所定の濃度で添加し、評価サンプルを調製した。 (1) Evaluation method By the same procedure as Experimental Example 1, a negative control and a positive control were prepared using a commercially available Chinese soup. Methionol and KCl were added to the negative control at a predetermined concentration to prepare an evaluation sample.
　各サンプルの「塩味の強さ」、「スープとしての好ましさ」、および「異風味の強さ」について、実験例１および２と同様の基準で、専門パネル３名により官能評価を実施した。 Sensory evaluation was carried out by three specialist panels on the same criteria as in Experimental Examples 1 and 2 for “salt strength”, “preference for soup”, and “strength of different flavor” of each sample. .
（２）結果
　結果を表４に示す。メチオノールとＫＣｌを併用することにより、ＫＣｌを単独で利用した場合よりも、「塩味の強さ」、「スープとしての好ましさ」、および「異風味の強さ」が改善された。すなわち、メチオノールによる塩味増強効果および塩化物の酸味やエグ味等の雑味をマスキングする効果が認められた。特に、ＫＣｌ濃度が０．７％以下の範囲で好ましい結果が得られた。 (2) Results Table 4 shows the results. By using methionol in combination with KCl, “salt strength”, “preference for soup”, and “strength of different flavor” were improved as compared with the case of using KCl alone. That is, the salty taste enhancing effect by methionol and the effect of masking miscellaneous tastes such as acidity and aegrin taste of chloride were recognized. In particular, preferable results were obtained when the KCl concentration was 0.7% or less.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
実験例５：メチオノールとメチオナールの塩味増強効果の比較
　メチオナールには塩味増強作用があることが知られている（特開2011-083262号公報）。そこで、本実験例では、メチオノールとメチオナールの塩味増強効果を比較検証した。 Experimental Example 5: Comparison of salty taste enhancing effect between methionol and methional It is known that methional has a salty taste enhancing action (Japanese Patent Laid-Open No. 2011-083262). Therefore, in this experimental example, the salty taste enhancing effect of methionol and methional was compared and verified.
（１）評価方法
　実験例１と同様の手順で、市販の中華スープを用いて、ネガティブコントロールおよびポジティブコントロールを調製した。ネガティブコントロールにメチオノールまたはメチオナールを所定の濃度で添加し、評価サンプルを調製した。 (1) Evaluation method By the same procedure as Experimental Example 1, a negative control and a positive control were prepared using a commercially available Chinese soup. Methionol or methional was added at a predetermined concentration to the negative control to prepare an evaluation sample.
　各サンプルの「塩味の強さ」、「スープとしての好ましさ」、および「異風味の強さ」について、実験例１および２と同様の基準で、専門パネル３名により官能評価を実施した。 Sensory evaluation was carried out by three specialist panels on the same criteria as in Experimental Examples 1 and 2 for “salt strength”, “preference for soup”, and “strength of different flavor” of each sample. .
（２）結果
　結果を表５に示す。メチオナールは、メチオノールよりも低い添加濃度で、強い異風味を呈した。同程度の異風味を感じる添加濃度（「異風味の強さ」の評点が０．０～１．５の範囲）において比較すると、メチオノール添加時の「塩味の強さ」は３．５～３．８であるのに対し、メチオナール添加時の「塩味の強さ」は１．５～１．８であり、メチオノールは、メチオナールよりも高い塩味増強効果を示すことが明らかとなった。すなわち、メチオノールは、塩味増強成分として特に有用であると考えられる。 (2) Results Table 5 shows the results. Methional exhibited a strong off-flavor at a lower additive concentration than methionol. When compared with the additive concentration that feels the same degree of different flavor (the score of “strength of different flavor” is in the range of 0.0 to 1.5), the “salt strength” when adding methionol is 3.5 to 3 On the other hand, the “strength of saltiness” when methional was added was 1.5 to 1.8, and it became clear that methionol showed a higher salty taste enhancing effect than methional. That is, methionol is considered to be particularly useful as a salty taste enhancing component.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　本発明により、飲食品の塩味を増強することができ、減塩時の塩味の不足と満足感の低下を改善できる。 DETAILED DESCRIPTION OF THE INVENTION According to the present invention, the salty taste of food and drink can be enhanced, and the lack of salty taste and reduced satisfaction when salt is reduced can be improved.

Claims (19)

  1. 　メチオノールを含む、塩味増強剤。 Salty enhancer containing methionol.
  2. 　さらに、塩化ナトリウム以外の塩化物を含む、請求項１に記載の塩味増強剤。 The salty taste enhancer according to claim 1, further comprising a chloride other than sodium chloride.
  3. 　前記塩化物が、塩化カリウムおよび／または塩化アンモニウムである、請求項２に記載の塩味増強剤。 The salty taste enhancer according to claim 2, wherein the chloride is potassium chloride and / or ammonium chloride.
  4. 　さらに、塩化ナトリウムを含む、請求項１～３のいずれか１項に記載の塩味増強剤。 The salty taste enhancer according to any one of claims 1 to 3, further comprising sodium chloride.
  5. 　メチオノールを、１０ｐｐｍ以上の濃度で含む、請求項１～４のいずれか１項に記載の塩味増強剤。 The salty taste enhancer according to any one of claims 1 to 4, comprising methionol at a concentration of 10 ppm or more.
  6. 　請求項１～５のいずれか１項に記載の塩味増強剤を飲食品またはその原料に添加することを含む、塩味の増強された飲食品の製造方法。 A method for producing a food / beverage product with enhanced saltiness, comprising adding the salty taste enhancer according to any one of claims 1 to 5 to the food / beverage product or a raw material thereof.
  7. 　メチオノールを飲食品またはその原料に添加することを含む、塩味の増強された飲食品の製造方法。 The manufacturing method of the food / beverage products with enhanced saltiness including adding methionol to food / beverage products or its raw material.
  8. 　さらに、塩化ナトリウム以外の塩化物を添加することを含む、請求項７に記載の方法。 The method according to claim 7, further comprising adding a chloride other than sodium chloride.
  9. 　前記塩化物が、塩化カリウムおよび／または塩化アンモニウムである、請求項８に記載の方法。 The method according to claim 8, wherein the chloride is potassium chloride and / or ammonium chloride.
  10. 　さらに、塩化ナトリウムを添加することを含む、請求項７～９のいずれか１項に記載の方法。 The method according to any one of claims 7 to 9, further comprising adding sodium chloride.
  11. 　メチオノールが、メチオノールの喫食濃度が０．５ｐｐｍ～５０ｐｐｍとなるように添加される、請求項７～１０のいずれか１項に記載の方法。 The method according to any one of claims 7 to 10, wherein the methionol is added so that the eating concentration of methionol is 0.5 ppm to 50 ppm.
  12. 　前記塩化物が、当該塩化物の喫食濃度が０．２％～０．７％となるように添加される、請求項８～１１のいずれか１項に記載の方法。 The method according to any one of claims 8 to 11, wherein the chloride is added so that the eating concentration of the chloride is 0.2% to 0.7%.
  13. 　請求項１～５のいずれか１項に記載の塩味増強剤を飲食品またはその原料に添加することを含む、飲食品の塩味を増強する方法。 A method for enhancing the salty taste of a food or drink, comprising adding the salty taste enhancer according to any one of claims 1 to 5 to the food or drink or a raw material thereof.
  14. 　メチオノールを飲食品またはその原料に添加することを含む、飲食品の塩味を増強する方法。 A method of enhancing the salty taste of a food or drink, including adding methionol to the food or drink or its raw material.
  15. 　さらに、塩化ナトリウム以外の塩化物を添加することを含む、請求項１４に記載の方法。 The method according to claim 14, further comprising adding a chloride other than sodium chloride.
  16. 　前記塩化物が、塩化カリウムおよび／または塩化アンモニウムである、請求項１５に記載の方法。 The method according to claim 15, wherein the chloride is potassium chloride and / or ammonium chloride.
  17. 　さらに、塩化ナトリウムを添加することを含む、請求項１４～１６のいずれか１項に記載の方法。 The method according to any one of claims 14 to 16, further comprising adding sodium chloride.
  18. 　メチオノールが、メチオノールの喫食濃度が０．５ｐｐｍ～５０ｐｐｍとなるように添加される、請求項１４～１７のいずれか１項に記載の方法。 The method according to any one of claims 14 to 17, wherein the methionol is added so that the eating concentration of methionol is 0.5 ppm to 50 ppm.
  19. 　前記塩化物が、当該塩化物の喫食濃度が０．２％～０．７％となるように添加される、請求項１５～１８のいずれか１項に記載の方法。 The method according to any one of claims 15 to 18, wherein the chloride is added so that the eating concentration of the chloride is 0.2% to 0.7%.
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CN108354096A (en) * 2018-02-06 2018-08-03 北京姿美堂生物技术有限公司 A kind of crease-resistant moisturizing, the collagen compound beverage for improving skin elasticity
CN108354096B (en) * 2018-02-06 2021-05-07 北京姿美堂生物技术有限公司 Collagen compound beverage for resisting wrinkles, preserving moisture and improving skin elasticity

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