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Method for reinforcing salty taste of food, food and salty taste-reinforcing agent obtained using same method

A food and enhancer technology, applied in the field of improving the salty taste of food, food and salty taste enhancer, can solve the problems of limitation, poor versatility, unpleasant flavor or astringent taste, etc., to maintain deliciousness, Make up for the effect of saltiness

Active Publication Date: 2015-11-25
MATSUTANI CHEM INDS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, these prior arts are methods of using specific fatty acids, amino acids, organic acids, sugar alcohols, phosphates, oligosaccharides, protein breakdown products, plant extracts, etc., respectively, and since these substances have unique unpleasant flavors or astringent Taste, etc., so that the food and drink of the object of use is limited, and the versatility is poor

Method used

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  • Method for reinforcing salty taste of food, food and salty taste-reinforcing agent obtained using same method
  • Method for reinforcing salty taste of food, food and salty taste-reinforcing agent obtained using same method
  • Method for reinforcing salty taste of food, food and salty taste-reinforcing agent obtained using same method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0073] Hereinafter, the present invention will be specifically described through test examples and examples, but the present invention is not limited thereto.

[0074] In addition, in the examples, as the syrup containing rare sugar containing D-psicose, the above-mentioned commercial product "RareSugarSweet" (solid content 70%, sugar composition: glucose 44%, fructose 30%, containing D-alulose The total rare sugar of lowulose is 15%, the monosaccharide other than glucose, fructose and rare sugar is 6%, and the oligosaccharide is 5%). In addition, since the sweetness degree of the "RareSugarSweet" used was 0.85 when sugar was set to 1, it was 1.68 times the amount of sugar used for comparison.

[0075]In addition, the isomerized sugar (fructose glucose liquid sugar) used as a comparative control is FUJIFURAKUTOH-100 (manufactured by Nippon Food and Chemical Industry Co., Ltd. 75% of solid content, 55% of fructose, and 45% of glucose), and its sweetness is the same as Since th...

Embodiment 1

[0113] (Japanese filling)

[0114] Put 100 g of the seasoning liquid prepared according to the compounding ratio in Table 6 into a beaker, heat it to 90° C. in a hot water bath, and perform sensory evaluation on the obtained Japanese-style stuffing.

[0115] As a result, compared with Comparative Example 1, Example 1 using the isomerized sugar containing rare sugar exhibited stronger salty taste.

[0116] [Table 6]

[0117]

[0118] *1 "Hondashi" (manufactured by Ajinomoto Co., Ltd.)

[0119] *2 "PINEACE #1" (manufactured by Matsutani Chemical Industry Co., Ltd.)

Embodiment 2～4

[0121] (ketchup)

[0122] 100 g of the seasoning liquid prepared according to the compounding ratio in Table 7 was put into a beaker, heated to 90° C. in a hot water bath, and the obtained tomato paste was sensory evaluated.

[0123] As a result, when the salt concentration and sweetness were constant (Example 2, Comparative Examples 2 and 3) and compared, compared with granulated sugar (Comparative Example 2) and isomerized sugar (Comparative Example 3), The ketchup using "RareSugarSweet" (Example 2) containing rare sugar isomerized sugar exhibited strong salty taste.

[0124] Furthermore, even though the salt was reduced in Examples 3 and 4, Example 3 still had the same level of salty taste as Comparative Example 3, and Example 4 still showed the same level of salty taste as Comparative Example 2.

[0125] In conclusion, the salt reduction effect obtained by using isomerized saccharides containing rare saccharides containing at least D-psicose in ketchup was confirmed.

[...

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Abstract

[Problem] The present invention provides a method for improving the salty taste of food, the food containing salts and further containing grains. [Solution] A method for reinforcing the salty taste of food containing salts, characterized in that rare sugar is included in a raw material of the food containing salts. The method for reinforcing the salty taste is a salt-reducing method for reducing the salt content of food containing salts, or a method for masking the grain odor derived from grain in a raw material of food containing grain to which salts are added as a part thereof. The rare sugar is characterized in being rare sugar containing at least D-psicose.

Description

technical field [0001] The present invention relates to a method for enhancing the salty taste of food and drink containing salts, food and drink and a salty taste enhancer using the method. [0002] More specifically, the present invention provides a method for enhancing the salty taste of food and drink by adding rare sugar to food and drink containing salt; The method for multiplying the effect of the grain smell of the grain to further enhance its salty taste; and the food and salty taste enhancer obtained by the method. Background technique [0003] Sodium chloride is a basic seasoning that imparts a delicious taste (especially salty taste) to foods, and is responsible for imparting stretchability or elasticity by forming a network structure of wheat gluten when making bread and noodles. Substances, etc., are indispensable in dietary life, and its constituents, sodium and chlorine, are also indispensable in the human body. However, in recent years, it has been pointed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/226A23L1/325A23C19/08A23L1/24A23L1/39A23L27/00A23L17/00A23L23/00A23L27/20A23L27/60
CPCA23L1/22075A23L1/22A23L1/22091A23L1/24A23L1/39A23L27/00A23L27/84A23L27/88A23L27/33A23L27/60A23L23/00A23L2/56A23V2002/00
Inventor 服部绚子内山朋子冈崎智一
Owner MATSUTANI CHEM INDS CO LTD
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