Salty taste enhancer

A technology of enhancer and salty taste, applied in the field of salty taste enhancer, can solve the problems of changing the quality of food taste, weak enhancing effect, reducing the content of sodium chloride, etc.

Active Publication Date: 2009-01-07
ADEKA CORP
View PDF4 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, these salty taste enhancers are extremely weak due to their salty taste enhancement effects, so when a high salty taste enhancement effect is required for food and beverages with low sodium chloride content, it is necessary to use these salty taste enhancers in large quantities. Because these salty taste enhancers are substances with flavors other than very strong salty taste, there is also a problem that the quality of food and drink changes. For example, the method of Patent Document 1 can feel a strong spicy taste, and the method of Patent Document 2 can feel sweetness. The method of Patent Document 3 can sense bitterness, and the method of Patent Document 4 can sense odor, etc.
[0011] Thus, until now, there has not been obtained a salty taste enhancer that can obtain a sufficient effect even when used in a very small amount without changing the taste of the diet, and has not yet obtained a reduction in saltiness while maintaining the quality and saltiness of the diet. Sodium Chloride Content Method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Salty taste enhancer
  • Salty taste enhancer
  • Salty taste enhancer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～5

[0061] [Examples 1-5] Production of salty taste enhancer

[0062] Sodium lactate powder (manufactured by fermented lactic acid Na powder-S96 / Purac Japan Co., Ltd.), 50% by mass sodium lactate aqueous solution (manufactured by Wako Pure Chemical Industries, Ltd.), 80% by mass potassium lactate aqueous solution (manufactured by Kanto Chemical Co., Ltd.), dihydrogen phosphate Sodium dihydrate (food and drink additive / manufactured by Kanto Chemical Co., Ltd.) and water were mixed in the formulation of the following Table 1 to obtain the salty taste enhancers A to E of the present invention. In addition, the sodium lactate content, potassium lactate content, sodium dihydrogen phosphate content, and the ratio of sodium lactate to potassium lactate in each salty taste enhancer are described in Table 1.

[0063] Table 1

[0064]

[0065] * The above ingredients represent the content of the ingredients after removing the water in the salty taste enhancer

experiment example 1

[0067] According to relative to 100 parts by mass of sodium chloride, the total content of sodium lactate and potassium lactate reaches 0.0001 parts by mass, 0.001 parts by mass, 0.01 parts by mass, 0.1 parts by mass, 1 part by mass, 10 parts by mass, and 20 parts by mass. The salty taste enhancers A to E were mixed to produce a salt composition, and the following salty taste intensity and taste quality were evaluated.

[0068]

[0069] Let the 9-member panel lick the salt composition obtained in the above-mentioned Experimental Example 1 and the salt prepared as a control made of 100% by mass of sodium chloride, and evaluate the salty taste intensity, Taste quality was evaluated in 5 grades according to the following about the total points. Table 2 shows the results of salty taste intensity, and Table 3 shows the results of taste quality.

[0070]

[0071] Feel the salty taste that is obviously strengthened compared with the control: 2 points

[0072] Feel a slightly e...

Embodiment 6

[0095]Mix 82 parts by mass of sodium chloride, 0.0164 parts by mass of salty taste enhancer A, 16 parts by mass of sodium L-glutamate, and 2 parts by mass of cornstarch, extrude and granulate, and obtain 0.02 parts by mass relative to 100 parts by mass of sodium chloride. Salt composition A of the present invention of sodium lactate. This salt composition A and black sesame were mixed at a mass ratio of 20:80 to obtain Rice Companion 1 which is the food and drink of the present invention. On the other hand, Rice Companion 2 produced by the same compounding and manufacturing method as in Example 6 was prepared as a control, except that the salty taste enhancer A powder sodium lactate was not used at all. Here, these two kinds of rice companions were compared and eaten. As a result, the rice companion 1 of the food and drink of the present invention had a significantly stronger salty taste than the rice companion 2 that did not use the salty taste enhancer A, and no peculiar sme...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

A salty-taste enhancer which comprises sodium lactate and / or potassium lactate as an active ingredient is provided. When the salty-taste enhancer is used even in an extremely small amount, the salty taste of a food or beverage can be enhanced without changing taste quality. A salt composition containing the salty-taste enhancer is equal in taste quality to sodium chloride and has an enhanced salty taste.

Description

technical field [0001] The present invention relates to a salty taste enhancer capable of strengthening the salty taste by adding a very small amount without changing the quality of food and drink, a salt composition with enhanced salty taste, food and beverages with enhanced salty taste, and Method for enhancing salty taste of food and drink. Background technique [0002] The salty taste, which is one of the five basic flavors, is not simply a preference, but has an appetite-enhancing effect by eliciting the deliciousness of food and drink, so the flavor of food and drink is extremely important. [0003] Commonly used table salt, namely sodium chloride, is used to impart a salty taste to food and beverages, but since excessive intake of sodium, its main constituent, is a risk factor for various health diseases including high blood pressure, it is recommended to suppress chlorine Therefore, various salt-reducing food and beverages with reduced sodium chloride content have b...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/237A23L1/238A23L1/48A23L7/10A23L11/20A23L19/18A23L19/20A23L23/00A23L27/00A23L27/20A23L27/40A23L27/50A23L35/00
CPCA23L2/56A23L1/2265A23L1/237A23L1/22091A23L27/88A23L27/203A23L27/40
Inventor 池田宪司
Owner ADEKA CORP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap