CN111867396B - Salty and/or spicy taste enhancer - Google Patents

Abstract

The purpose of the present invention is to provide a novel salty taste and/or spicy taste enhancer, a salty taste and/or spicy taste enhancing method, etc. that can effectively enhance salty taste and/or spicy taste. The present invention relates to a salty taste and/or spicy taste enhancer containing a branched saturated aliphatic monocarboxylic acid or a salt thereof.

Description

Salty and/or spicy flavor enhancers

Technical Field

The present invention relates to a salty and/or spicy enhancer. In addition, the present invention relates to a method for producing a food using the salty and/or spicy enhancer. Further, the present invention relates to a method for enhancing the salty and/or spicy sensation using the salty and/or spicy enhancer.

Background Art

Salt is used in food for various purposes such as imparting saltiness, and excessive intake of salt increases the risk of causing high blood pressure or heart disease, etc. In addition, due to health awareness in recent years, reducing the intake of salt is receiving attention. The intake of salt can be reduced by reducing the amount of salt used (salt reduction) when manufacturing food, but such salt-reduced food has the problem of reduced satisfaction due to insufficient saltiness. Therefore, a technology for enhancing the saltiness of food without increasing the intake of salt is being sought.

On the other hand, it has been reported that 4-methylvaleric acid (also known as isocaproic acid, 4-methylvaleric acid, etc.) can be used as a flavor composition having a cocoa or chocolate flavor, a tea flavor, or a yogurt or cheese-like flavor (Patent Documents 1 to 3). However, Patent Documents 1 to 3 do not describe that 4-methylvaleric acid has a salty taste enhancement effect or a spicy flavor enhancement effect.

[Prior art literature]

[Patent Document]

Patent Document 1: Japanese Patent Application Publication No. 2006-121958

Patent Document 2: Japanese Patent Application Publication No. 2005-143467

Patent Document 3: Japanese Patent Application Publication No. 2006-124490

Summary of the invention

[Problems to be solved by the invention]

The object of the present invention is to provide a novel salty and/or spicy enhancer, a salty and/or spicy enhancer method, etc., which can effectively enhance the salty and spicy taste.

[Methods of solving the problem]

The present inventors have made various studies to solve the above problems and have newly found that branched saturated aliphatic monocarboxylic acids have a salty taste enhancing effect.

In addition, the present inventors have conducted further studies and found that the salty taste can be more effectively enhanced by using 3-methylthiopropionaldehyde (methional), butyric acid, and sotolon in addition to the branched saturated aliphatic monocarboxylic acid.

In addition, the present inventors have newly discovered that branched saturated aliphatic monocarboxylic acids have a spicy aroma enhancing effect.

The present inventors have also found that the spicy aroma can be more effectively enhanced by using 3-methylmercaptopropionaldehyde, butyric acid, and trigonelline lactone in addition to the branched saturated aliphatic monocarboxylic acid.

The present inventors have further conducted studies based on these findings and have completed the present invention.

That is, the present invention is as follows.

[1] A salty and/or spicy flavor enhancer comprising (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.

[2] The salty and/or spicy flavor enhancer according to [1], wherein (A) is a compound represented by the general formula (I) or a salt thereof:

[Chemistry 1]

[wherein R represents a C _1-12 straight-chain alkylene group substituted with at least one C _1-4 alkyl group].

[3] The salty and/or spicy flavor enhancer according to [1] or [2], wherein (A) is at least one compound selected from isobutyric acid, isovaleric acid, 2-methylvaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid and 4-methylnonanoic acid, or a salt thereof.

[4] The salty and/or spicy taste enhancer according to any one of [1] to [3], wherein (A) is 4-methylvaleric acid or a salt thereof.

[5] The salty and/or spicy enhancer according to any one of [1] to [4], wherein the salty and/or spicy enhancer further contains at least one selected from (B) 3-methylthiopropionaldehyde, (C) butyric acid or a salt thereof, and (D) fenugreek lactone.

[6] The salty and/or spicy enhancer according to [5], wherein the weight ratio of the content ^a1 of (A) to the content ^b1 of (B) in the salty and/or spicy enhancer is ^a1 : ^b1 =1:0.01-50.

[7] The salty and/or spicy enhancer according to [5] or [6], wherein the weight ratio of the content ^a1 of (A) to the content ^c1 of (C) in the salty and/or spicy enhancer is ^a1 : ^c1 =1:0.1-500.

[8] The salty and/or spicy enhancer according to any one of [5] to [7], wherein the weight ratio of the content ^a1 of (A) to the content ^d1 of (D) in the salty and/or spicy enhancer is ^a1 : ^d1 =1:0.01-50.

[9] The salty and/or spicy flavor enhancer according to any one of [5] to [8], wherein the salty and/or spicy flavor enhancer contains (B), (C) and (D).

[10] The salty and/or spicy flavor enhancer according to any one of [1] to [9], wherein the salty and/or spicy flavor enhancer further enhances at least one selected from the group consisting of meat flavor and cheese flavor.

[11] The salty and/or spicy flavor enhancer according to any one of [1] to [10], wherein the salty and/or spicy flavor enhancer is a salty flavor enhancer.

[11-2] The salty and/or spicy enhancer according to any one of [1] to [10], wherein the salty and/or spicy enhancer is a spicy enhancer.

[11-3] The salty and/or spicy enhancer according to any one of [1] to [10], wherein the salty and/or spicy enhancer is a salty and spicy enhancer.

[12] A food containing salt and/or spices, which contains the salty and/or spicy flavor enhancer according to any one of [1] to [11].

[13] The food containing salt and/or spice according to [12], wherein the content of (A) in the salty and/or spicy enhancer is 0.01% by weight or more and 100% by weight or less.

[14] The food containing salt and/or spices according to [12] or [13], wherein the salty taste and/or spicy aroma enhancer contains (B), and the content of (B) in the salty taste and/or spicy aroma enhancer is greater than 0.01% by weight and less than 99.9% by weight.

[15] The food containing salt and/or spices according to any one of [12] to [14], wherein the salty taste and/or spicy aroma enhancer contains (C), and the content of (C) in the salty taste and/or spicy aroma enhancer is greater than 0.01% by weight and less than 99.9% by weight.

[16] The food containing salt and/or spices according to any one of [12] to [15], wherein the salty taste and/or spicy aroma enhancer contains (D), and the content of (D) in the salty taste and/or spicy aroma enhancer is greater than 0.01% by weight and less than 99.9% by weight.

[17] A method for producing a food containing salt and/or spices, comprising: adding (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.

[18] The production method according to [17], wherein (A) is a compound represented by the general formula (I) or a salt thereof:

[Chemistry 2]

[wherein R represents a C _1-12 straight-chain alkylene group substituted with at least one C _1-4 alkyl group].

[19] The production method according to [17] or [18], wherein (A) is at least one compound or a salt thereof selected from isobutyric acid, isovaleric acid, 2-methylvaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid and 4-methylnonanoic acid.

[20] The production method according to any one of [17] to [19], wherein (A) is 4-methylvaleric acid or a salt thereof.

[21] The production method according to any one of [17] to [20], wherein the amount of (A) added is 0.00005 wt ppm or more and 15 wt ppm or less.

[22] The production method according to any one of [17] to [21], wherein the production method further comprises: adding at least one selected from (B) 3-methylthiopropionaldehyde, (C) butyric acid or a salt thereof, and (D) fenugreek lactone.

[23] The production method according to [22], wherein the weight ratio of the addition amount ^a2 of (A) to the addition amount ^b2 of (B) is ^a2 : ^b2 =1:0.01-50.

[24] The production method according to [22] or [23], wherein the weight ratio of the addition amount ^a2 of (A) to the addition amount ^c2 of (C) is ^a2 : ^c2 =1:0.1-500.

[25] The production method according to any one of [22] to [24], wherein the weight ratio of the addition amount ^a2 of (A) to the addition amount ^d2 of (D) is ^a2 : ^d2 =1:0.01-50.

[26] The production method according to any one of [22] to [25], wherein the amount of (B) added is 0.001 ppm by weight or more and 10 ppm by weight or less.

[27] The production method according to any one of [22] to [26], wherein the amount of (C) added is 0.01 ppm by weight or more and 100 ppm by weight or less.

[28] The production method according to any one of [22] to [27], wherein the amount of (D) added is 0.0001 ppm by weight or more and 50 ppm by weight or less.

[29] The production method according to any one of [22] to [28], wherein (B), (C) and (D) are added to the food containing salt and/or spices.

[30] The production method according to any one of [17] to [29], wherein the food containing salt and/or spices is a food with enhanced salty and/or spicy taste.

[31] The production method according to [30], wherein the food containing salt and/or spices is a food in which at least one of meat flavor and cheese flavor is also enhanced.

[32] The production method according to any one of [17] to [31], wherein the production method is a method for producing a food containing salt.

[32-2] The production method according to any one of [17] to [31], wherein the production method is a method for producing a food containing spice.

[32-3] The production method according to any one of [17] to [31], wherein the production method is a method for producing a food containing salt and spices.

[33] A method for enhancing the salty taste of food containing salt, comprising: adding (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.

[34] A method for enhancing the spiciness of food containing spices, comprising: adding (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.

[34-2] A method for enhancing the saltiness and spiciness of food containing salt and spices, comprising: adding (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.

[35] The enhancement method according to [33] or [34], wherein (A) is a compound represented by the general formula (I) or a salt thereof:

[Chemistry 3]

[wherein R represents a C _1-12 straight-chain alkylene group substituted with at least one C _1-4 alkyl group].

[36] The enhancement method according to any one of [33] to [35], wherein (A) is at least one compound or a salt thereof selected from isobutyric acid, isovaleric acid, 2-methylvaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid and 4-methylnonanoic acid.

[37] The enhancement method according to any one of [33] to [36], wherein (A) is 4-methylvaleric acid or a salt thereof.

[38] The reinforcement method according to any one of [33] to [37], wherein the amount of (A) added is 0.00005 ppm by weight or more and 15 ppm by weight or less.

[39] The enhancement method according to any one of [33] to [38], wherein the enhancement method further comprises: adding at least one selected from (B) 3-methylthiopropionaldehyde, (C) butyric acid or a salt thereof, and (D) fenugreek lactone.

[40] The reinforcing method according to [39], wherein the weight ratio of the addition amount ^a3 of (A) to the addition amount ^b3 of (B) ^{is a3} : ^b3 =1:0.01-50.

[41] The reinforcing method according to [39] or [40], wherein the weight ratio of the addition amount ^a3 of (A) to the addition amount ^c3 of (C) ^{is a3} : ^c3 =1:0.1-500.

[42] The reinforcing method according to any one of [39] to [41], wherein the weight ratio of the addition amount ^a3 of (A) to the addition amount ^d3 of (D) is ^a3 : ^d3 =1:0.01-50.

[43] The reinforcement method according to any one of [39] to [42], wherein the amount of (B) added is 0.001 ppm by weight or more and 10 ppm by weight or less.

[44] The reinforcement method according to any one of [39] to [43], wherein the amount of (C) added is 0.01 ppm by weight or more and 100 ppm by weight or less.

[45] The reinforcement method according to any one of [39] to [44], wherein the amount of (D) added is 0.0001 ppm by weight or more and 50 ppm by weight or less.

[46] The enhancement method according to any one of [39] to [45], wherein (B), (C) and (D) are added to the food containing salt and/or spices.

[47] The enhancement method according to any one of [33] to [46], wherein the enhancement method further enhances at least one selected from the group consisting of livestock flavor and cheese flavor.

[Effects of the invention]

According to the present invention, a novel salty taste and/or spicy flavor enhancer that can effectively enhance salty taste and spicy flavor can be provided. In addition, the salty taste and/or spicy flavor enhancer of the present invention can not only enhance salty taste and spicy flavor, but also enhance the flavor of livestock meat and cheese.

In addition, according to the present invention, a food containing salt whose saltiness is effectively enhanced can be manufactured. The manufacturing method of the present invention can manufacture a food containing salt whose saltiness is not only enhanced but also whose meat flavor and cheese flavor are enhanced. In addition, according to the present invention, a food containing spices whose spiciness is effectively enhanced can be manufactured. Further, according to the present invention, a food containing salt and spices whose saltiness and spiciness are enhanced can be manufactured.

In addition, according to the present invention, the saltiness of foods containing salt can be effectively enhanced. The enhancement method of the present invention can not only enhance the saltiness, but also enhance the flavor of livestock and cheese. In addition, according to the present invention, the spiciness of foods containing spices can be effectively enhanced. Further, according to the present invention, the saltiness and spiciness of foods containing salt and spices can be effectively enhanced.

Furthermore, the present invention can universally enhance the salty and spicy taste in a variety of foods, regardless of the types of foods containing salt, foods containing spices, or foods containing salt and spices.

DETAILED DESCRIPTION

(Salty and/or spicy flavor enhancer of the present invention)

The salty and/or spicy enhancer of the present invention (sometimes referred to as "the agent of the present invention" in this specification) is mainly characterized in that it contains (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof (sometimes referred to as "(A)" in this specification) as an active ingredient.

[(A) Branched saturated aliphatic monocarboxylic acid or its salt]

The "branched saturated aliphatic monocarboxylic acid" used in the present invention refers to an aliphatic monocarboxylic acid whose carbon chain consists only of single bonds and has at least one branch on the carbon chain. The number of carbon atoms in the branched saturated aliphatic monocarboxylic acid is preferably 4 to 18, more preferably 4 to 14, further preferably 6 to 12, and particularly preferably 6 to 10.

The branched saturated aliphatic monocarboxylic acid used in the present invention is preferably a compound represented by the following general formula (I) (hereinafter, sometimes referred to as compound (I)):

General formula (I):

[Chemistry 4]

[wherein R represents a C _1-12 straight-chain alkylene group substituted with at least one C _1-4 alkyl group]

The "C _1-12 straight chain alkylene" in R refers to a straight chain alkylene group having 1 to 12 carbon atoms, specifically methylene, ethylene, propylene, butylene, pentylene, hexylene, heptylene, octylene, nonylene, decylene, undecylene, and dodecylene. Among them, C _1-10 straight chain alkylene is preferred, C _1-8 straight chain alkylene is more preferred, and C _3-8 straight chain alkylene is particularly preferred.

The C _1-12 straight-chain alkylene group in R is preferably substituted by at least one C _1-4 alkyl group (i.e., at least one hydrogen atom in the C _1-12 straight-chain alkylene group is substituted by a C _1-4 alkyl group), more preferably substituted by 1 to 4 C _1-4 alkyl groups, further preferably substituted by 1 or 2 C _1-4 alkyl groups, and particularly preferably substituted by 1 C _1-4 alkyl group.

The "C _1-4 alkyl group" in R refers to a linear or branched alkyl group having 1 to 4 carbon atoms, and examples thereof include methyl, ethyl, propyl, butyl, etc. Among them, methyl and ethyl are preferred, and methyl is more preferred.

R is preferably a C _1-12 straight chain alkylene group substituted with at least one methyl group, more preferably a C _1-10 straight chain alkylene group substituted with one or two methyl groups, further preferably a C _1-8 straight chain alkylene group substituted with one methyl group, and particularly preferably a C _3-8 straight chain alkylene group substituted with one methyl group.

Specific examples of compound (I) include isobutyric acid, isovaleric acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid. Preferred are 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid. Particularly preferred is 4-methylpentanoic acid.

Isobutyric acid (also known as 2-methylpropionic acid) is represented by the following formula and its CAS registration number is 79-31-2.

[Chemistry 5]

Isovaleric acid (also known as 3-methylbutyric acid) is represented by the following formula and its CAS registration number is 503-74-2.

[Chemistry 6]

2-Methylvaleric acid is represented by the following formula and its CAS registration number is 97-61-0.

[Chemistry 7]

3-Methylvaleric acid is represented by the following formula and its CAS registration number is 105-43-1.

[Chemistry 8]

4-Methylvaleric acid is represented by the following formula and its CAS registration number is 646-07-1.

[Chemistry 9]

2-Methylhexanoic acid is represented by the following formula and its CAS registration number is 4536-23-6.

[Chemistry 10]

5-Methylhexanoic acid is represented by the following formula and its CAS registration number is 628-46-6.

[Chemistry 11]

2-Methylheptanoic acid is represented by the following formula and its CAS registration number is 1188-02-9.

[Chemistry 12]

4-Methyloctanoic acid is represented by the following formula, and its CAS registration number is 54947-74-9.

[Chemistry 13]

4-Methylnonanoic acid is represented by the following formula and its CAS registration number is 45019-28-1.

[Chemistry 14]

From the perspective of the salty taste enhancement effect, compound (I) is preferably isobutyric acid, isovaleric acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, 4-methylnonanoic acid, and more preferably 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, 4-methylnonanoic acid.

From the perspective of the spicy aroma enhancement effect, compound (I) is preferably isobutyric acid, isovaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 5-methylhexanoic acid, 4-methyloctanoic acid, 4-methylnonanoic acid, and more preferably 3-methylvaleric acid, 4-methylvaleric acid, 5-methylhexanoic acid, 4-methyloctanoic acid, 4-methylnonanoic acid.

The salt of the branched saturated aliphatic monocarboxylic acid used in the present invention is not particularly limited as long as it is an edible salt and does not impair the purpose of the present invention, and examples thereof include salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; 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. These salts may be hydrates (hydrated salts), and examples of such hydrates include 1 to 6 hydrates. Any of these salts may be used alone, or two or more may be used in combination.

The production method of (A) is not particularly limited, and those produced by a known method or a method equivalent thereto can be used. (A) can be a commercially available product, which is preferred because of its simplicity.

In the present invention, (A) may be used alone or in combination of two or more.

The content of (A) in the agent of the present invention (sometimes referred to as " ^a1 " or "content a1 of (A)" in this specification) is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 1% by weight or more, relative to the agent of the present invention. In addition, ^a1 is preferably 100% by weight or less, more preferably 99.9% by weight or less, further preferably 99% by weight or less, and particularly preferably 90% by weight or less, relative to the agent of the present invention.

In this specification, "content of (A)" means, for example, when the agent of the present invention contains only one (A), it means the content of the one (A), and when the agent of the present invention contains two or more (A), it means the total content of them. In addition, when (A) contains a salt, the weight of the salt is converted to the weight of the free form.

Preferably, the agent of the present invention contains at least one selected from (B) 3-methylthiopropionaldehyde (sometimes referred to as "(B)" in this specification), (C) butyric acid or a salt thereof (sometimes referred to as "(C)" in this specification), and (D) fenugreek lactone (sometimes referred to as "(D)" in this specification) in addition to (A). The agent of the present invention can more effectively enhance the salty taste and spicy aroma by containing at least one selected from (B), (C) and (D) in addition to (A).

[(B)3-Methylthiopropionaldehyde]

3-Methylthiopropionaldehyde used in the present invention is represented by the following formula, and its CAS registration number is 3268-49-3.

[Chemistry 15]

[(C) butyric acid or its salt]

The butyric acid used in the present invention is represented by the following formula, and its CAS registration number is 107-92-6.

[Chemistry 16]

The salt of butyric acid used in the present invention is not particularly limited as long as it is an edible salt and does not impair the purpose of the present invention, and examples thereof include salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; 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. These salts may be hydrates (hydrated salts), and examples of such hydrates include 1 to 6 hydrates. Any of these salts may be used alone, or two or more may be used in combination.

[(D)Trigonelline]

The trigonelline lactone used in the present invention is represented by the following formula, and its CAS registration number is 28664-35-9.

[Chemistry 17]

The production methods of (B), (C), and (D) are not particularly limited, and those produced by known methods or methods equivalent thereto can be used. Commercial products can be used for (B), (C), and (D), respectively, and are preferably used for simplicity.

When the agent of the present invention contains (B), the content of (B) in the agent of the present invention (sometimes referred to as "b ¹ " or "content b ¹ of (B)" in this specification) is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 1% by weight or more, relative to the agent of the present invention. In addition, b ¹ is preferably 99.9% by weight or less, more preferably 99% by weight or less, and particularly preferably 90% by weight or less, relative to the agent of the present invention.

When the agent of the present invention contains (C), the content of (C) in the agent of the present invention (sometimes referred to as "c ¹ " or "content c ¹ of (C)" in this specification) is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 1% by weight or more, relative to the agent of the present invention. Furthermore, c ¹ is preferably 99.9% by weight or less, more preferably 99% by weight or less, and particularly preferably 90% by weight or less, relative to the agent of the present invention.

In this specification, "the content of (C)" means, for example, when the agent of the present invention contains only one (C), it means the content of the one (C), and when the agent of the present invention contains two or more (C), it means their total content. In addition, when (C) contains a salt, the weight of the salt is converted to the weight of the free form.

When the agent of the present invention contains (D), the content of (D) in the agent of the present invention (sometimes referred to as "d ¹ " or "content d ¹ of (D)" in this specification) is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 1% by weight or more, relative to the agent of the present invention. In addition, d ¹ is preferably 99.9% by weight or less, more preferably 99% by weight or less, and particularly preferably 90% by weight or less, relative to the agent of the present invention.

When the agent of the present invention contains (B), the weight ratio ( ^a1 : ^b1 ) of the content ^a1 of (A) to the content ^b1 of (B) in the agent of the present invention is preferably 1:0.01-50, more preferably 1:0.1-10, and particularly preferably 1:0.5-5, from the viewpoint of effectively enhancing the salty taste.

When the agent of the present invention contains (C), the weight ratio ( ^a1 : ^c1 ) of the content ^a1 of (A) to the content ^c1 of (C) in the agent of the present invention is preferably 1:0.1-500, more preferably 1:1-100, and particularly preferably 1:5-50, from the viewpoint of effectively enhancing the salty taste.

When the agent of the present invention contains (D), the weight ratio ( ^a1 : ^d1 ) of the content ^a1 of (A) to the content ^d1 of (D) in the agent of the present invention is preferably 1:0.01-50, more preferably 1:0.1-10, and particularly preferably 1:0.5-5, from the viewpoint of effectively enhancing the salty taste.

The agent of the present invention preferably contains at least two selected from (B), (C) and (D) in addition to (A), and more preferably contains all of (B), (C) and (D) in addition to (A).

The form of the agent of the present invention is not particularly limited, and examples thereof include solid (including powder, granular, etc.), liquid (including slurry, etc.), gel, and paste.

The agent of the present invention may consist of (A) alone, or may consist of (A) and at least one selected from (B), (C) and (D), and may contain a base commonly used in the perfume field in addition to these.

When the agent of the present invention is in a liquid form, examples of the base include water, ethanol, glycerol, propylene glycol, and various animal and plant oils.

When the agent of the present invention is in a solid form, examples of the base include various sugars such as starch, dextrin, cyclodextrin, sucrose or glucose; proteins; peptides; salts; solid fats; silicon dioxide, and mixtures thereof, as well as yeast cells or various powdered extracts.

Unless the purpose of the present invention is impaired, the agent of the present invention may contain, in addition to (A) to (D), for example, excipients, pH adjusters, antioxidants, thickening stabilizers, sweeteners (for example, sugars), acidulants, spices, colorants, etc.

The preparation of the agent of the present invention can be carried out by a method commonly used in the field of perfumes. The agent of the present invention can be subjected to, for example, concentration treatment, drying treatment, decolorization treatment, etc., alone or in combination.

The agent of the present invention is suitable for enhancing the saltiness of foods containing salt. In the present invention, "foods containing salt" refer to foods that must contain salt. The "food" mentioned in the foods containing salt, etc. here refers to a concept that widely includes foods that can be taken orally, and also includes beverages or seasonings. The "foods containing salt" in the present invention also include salt itself. In addition, the "salty and/or spicy enhancer" in the present invention is a concept that includes a composition for enhancing salty and/or spicy. Foods containing salt may contain spices.

In the present invention, "enhancement" of saltiness means that the saltiness is strongly felt as if the salt concentration is increased. The presence and degree of saltiness can be evaluated by sensory evaluation by professional evaluators (for example, sensory evaluation as described in the Examples below).

The salt-containing food to which the agent of the present invention can be added is not particularly limited as long as it contains salt and can be orally ingested, and is preferably a salt-containing food in which the salty taste is expected to be enhanced, and examples thereof include soups (including dry soup bases) such as corn soup, consommé soup (e.g., chicken, pork, beef, etc.), potage, egg soup, kelp soup, shark fin soup, Chinese-style soup, curry-flavored soup, ramen soup, Japanese consommé soup, and miso soup; processed meat foods such as ham, sausage, dumplings, siomai, hamburger steaks, karaage, and pork cutlets; processed fishery foods such as kamaboko and chikuwa kamaboko; dairy products such as butter; processed rice foods such as fried rice; natural seasonings, flavor seasonings, menu seasonings, mayonnaise, salad dressings, sauces (e.g., demi-glace sauce), medium-concentration spicy soy sauce, white sauce, cheese sauce, carbonara sauce, etc.; other processed foods such as noodles, gratins, korokke, pickles, etc.; frozen foods (frozen products of the above foods (for example, dumplings, steamed buns, fried rice, hamburger patties, karaage, gratins, deep-fried pork cutlets, korokke, etc.)), etc.

In this specification, "natural seasoning" refers to seasonings made from natural substances by extraction, decomposition, heating, fermentation and the like. Specific examples thereof include various animal meat extracts such as chicken extract, beef extract, pork extract, and mutton extract; various skeleton extracts such as chicken skeleton extract, cattle bone extract, and pig bone extract; various marine extracts such as bonito extract, mackerel extract, yellow croaker extract, scallop extract, crab extract, shrimp extract, dried fish extract, and dried scallop extract; dried bonito extract, mackerel extract, yellow croaker extract, scallop extract, crab extract, shrimp extract, dried fish extract, and dried scallop extract; dried bonito extract, mackerel extract, yellow croaker extract, scallop extract, and dried fish ... yellow croaker extract, scallop extract, and dried fish extract; dried bonito extract, mackerel extract, yellow croaker extract, yellow croaker extract, scallop extract, and dried fish extract; dried bonito extract, mackerel extract, yellow croaker extract, yellow croaker extract, scallop extract, and dried fish extract; dried bonito extract, mackerel extract, yellow croaker extract, yellow croaker extract, scallop extract, and dried fish extract; dried bonito extract, mackerel extract, yellow croaker extract, yellow croaker extract, yellow croaker extract, scallop extract, and dried fish extract; dried Various dried fish extracts such as dried fish extract and dried salmon (Souda Setsu) extract; various vegetable extracts such as onion extract, cabbage extract, celery extract; various seaweed extracts such as kelp extract; various spice extracts such as garlic extract, chili extract, pepper extract, cocoa extract; yeast extracts; various protein hydrolysates; various fermented seasonings such as soy sauce, fish sauce, shrimp paste, miso, etc., or mixtures thereof, processed products (e.g., Japanese noodle soup base (Mentsuyu), soy sauce processed products such as orange vinegar soy sauce, etc.), etc. "Flavor seasoning" refers to a seasoning used to give food the aroma, flavor, and taste of a flavor raw material, and can be produced by, for example, adding sugar, salt, etc. to natural seasonings. Specific examples of flavor seasonings include chicken flavor seasonings, beef flavor seasonings, pork flavor seasonings, and other livestock flavor seasonings; bonito flavor seasonings, dried fish flavor seasonings, scallop flavor seasonings, crustacean flavor seasonings, and other seafood flavor seasonings; various spice vegetable flavor seasonings; kelp flavor seasonings, and the like. "Recipe seasonings" refer to seasonings suitable for cooking a specific recipe (such as a Chinese recipe), and specific examples thereof include Chinese compound seasonings, compound seasonings, general paste seasonings, hot pot seasonings, mixed rice seasonings, fried rice seasonings, and mixed spices.

The food containing salt to which the agent of the present invention can be added can be provided (sold, circulated) in a form suitable for eating, or can be provided in a form that requires a predetermined treatment or cooking to become a form suitable for eating. For example, the food containing salt to which the agent of the present invention can be added can be provided (sold, circulated) as a concentrate that needs to be diluted with water or the like in order to become a form suitable for eating.

Foods containing salt to which the agent of the present invention can be added can be provided as, for example, health functional foods, foods for specific health purposes, nutritional functional foods, dietary supplements, nutritional supplement foods, health supplement foods, medical foods, and medical foods.

The salt content (salt concentration) in the food containing salt to which the agent of the present invention can be added is not particularly limited. The content is usually 0.01% by weight or more relative to the total weight of the food containing salt when eaten. From the perspective of effectively enhancing the salty taste, it is preferably 0.3% by weight or more, more preferably 0.5% by weight or more, and particularly preferably 1.5% by weight or more. In addition, the upper limit of the content is not particularly limited and can be 100% by weight. Considering the salt concentration in the actual food, the content is preferably 20% by weight or less, more preferably 15% by weight or less relative to the total weight of the food containing salt when eaten.

The method and conditions for adding the agent of the present invention to the food containing salt are not particularly limited, and can be appropriately set according to the form of the agent of the present invention or the type of food containing salt. The period for adding the agent of the present invention to the food containing salt is not particularly limited, and can be added at any time, for example, during the food manufacturing process, after the food is completed (for example, just before eating the food, during eating the food, etc.), etc. The agent of the present invention can be added to the food raw materials before manufacturing the food containing salt.

From the perspective of effectively enhancing the salty taste, it is preferred that the agent of the present invention is added to the food containing salt so that the amount of (A) added to the food containing salt is within a specific range relative to the total weight of the food containing salt when eaten. Specifically, the amount of (A) added to the food containing salt is preferably 0.00005 ppm by weight or more, more preferably 0.0005 ppm by weight or more, and particularly preferably 0.003 ppm by weight or more, relative to the total weight of the food containing salt when eaten. In addition, the amount of (A) added to the food containing salt is preferably 15 ppm by weight or less, more preferably 5 ppm by weight or less, and particularly preferably 0.5 ppm by weight or less, relative to the total weight of the food containing salt when eaten.

When the agent of the present invention contains (B), from the perspective of effectively enhancing the salty taste, it is preferred that the agent of the present invention is added to the food containing salt so that the amount of (B) added to the food containing salt is within a specific range relative to the total weight of the food containing salt when eaten. Specifically, the amount of (B) added to the food containing salt is preferably 0.0008 ppm by weight or more, more preferably 0.001 ppm by weight or more, further preferably 0.003 ppm by weight or more, further preferably 0.005 ppm by weight or more, and particularly preferably 0.008 ppm by weight or more, relative to the total weight of the food containing salt when eaten. In addition, the amount of (B) added to the food containing salt is preferably 10 ppm by weight or less, more preferably 1 ppm by weight or less, further preferably 0.5 ppm by weight or less, further preferably 0.3 ppm by weight or less, particularly preferably 0.1 ppm by weight or less, and most preferably 0.03 ppm by weight or less, relative to the total weight of the food containing salt when eaten.

When the agent of the present invention contains (C), from the perspective of effectively enhancing the salty taste, it is preferred that the agent of the present invention is added to the food containing salt so that the amount of (C) added to the food containing salt is within a specific range relative to the total weight of the food containing salt when eaten. Specifically, the amount of (C) added to the food containing salt is preferably 0.008 ppm by weight or more, more preferably 0.01 ppm by weight or more, further preferably 0.05 ppm by weight or more, and particularly preferably 0.08 ppm by weight or more, relative to the total weight of the food containing salt when eaten. In addition, the amount of (C) added to the food containing salt is preferably 100 ppm by weight or less, more preferably 10 ppm by weight or less, further preferably 5 ppm by weight or less, further preferably 3 ppm by weight or less, particularly preferably 1 ppm by weight or less, and most preferably 0.3 ppm by weight or less.

When the agent of the present invention contains (D), from the perspective of effectively enhancing the salty taste, it is preferred that the agent of the present invention is added to the food containing salt so that the amount of (D) added to the food containing salt is within a specific range relative to the total weight of the food containing salt when eaten. Specifically, the amount of (D) added to the food containing salt is preferably 0.0001 ppm by weight or more, more preferably 0.0005 ppm by weight or more, further preferably 0.0008 ppm by weight or more, further preferably 0.001 ppm by weight or more, and particularly preferably 0.003 ppm by weight or more, relative to the total weight of the food containing salt when eaten. In addition, the amount of (D) added to the food containing salt is preferably 50 ppm by weight or less, more preferably 5 ppm by weight or less, further preferably 1 ppm by weight or less, further preferably 0.1 ppm by weight or less, and particularly preferably 0.03 ppm by weight or less.

The agent of the present invention can also enhance at least one selected from the group consisting of meat flavor and cheese flavor. The agent of the present invention can be at least one selected from the group consisting of meat flavor enhancers and cheese flavor enhancers.

In the present invention, "meat flavor" refers to a unique flavor felt from meat (e.g., beef, pork, chicken, etc.) or meat extracts (e.g., beef extracts, pork extracts, chicken extracts, etc.) derived from meat, and "enhancement" of meat flavor means that the meat flavor is strongly felt as if the amount of meat-derived food is increased. The presence or degree of meat flavor can be evaluated by sensory evaluation by professional evaluators.

In the present invention, "enhancement" of cheese flavor means that the cheese flavor is strongly felt as if the amount of cheese is increased. The presence or degree of cheese flavor can be evaluated by sensory evaluation by professional evaluators.

The agent of the present invention is also suitable for enhancing the spicy and fragrant sense of food containing spices. In the present invention, "food containing spices" refers to food that must contain spices. The spices are generally used to impart flavor to food, impart spicy taste to food, etc. There is no particular restriction, such as nutmeg, mace, garlic, laurel, thyme, pepper (for example, black pepper, white pepper, etc.), basil, ginger, turmeric, cumin, caraway, chili pepper, cinnamon, sweet oregano, rosemary, cumin, celery, coriander, onion, etc. As long as the purpose of the present invention is not impaired, these spices can be processed and cooked according to the type of food, cooking method, etc., by methods known per se or as a standard. Spices themselves are also included in the "food containing spices" in the present invention. Food containing spices can contain salt.

In the present invention, "enhancement" of spiciness means that the flavor and spiciness unique to spiciness are strongly felt as if the spiciness content is increased. The presence or degree of spiciness can be evaluated by sensory evaluation based on professional evaluators (for example, sensory evaluation shown in the examples described below).

The spice-containing food to which the agent of the present invention can be added is not particularly limited as long as it contains spice and can be orally ingested, but is preferably a spice-containing food in which the spiciness is expected to be enhanced, and examples thereof include the same examples as those listed as the salt-containing food to which the agent of the present invention can be added.

The spice-containing food to which the agent of the present invention can be added can be provided in the same manner as the salt-containing food to which the agent of the present invention can be added.

The content of spices in the spice-containing food to which the agent of the present invention can be added (spice content) is not particularly limited as long as it is an amount that can feel the spiciness. The content is usually 0.001% by weight or more relative to the total weight of the spice-containing food when eaten. From the perspective of effectively enhancing the spiciness, it is preferably 0.005% by weight or more, more preferably 0.008% by weight or more, and particularly preferably 0.01% by weight or more. In addition, the upper limit of the content is not particularly limited and can be 100% by weight. Considering the spice content in the actual food, the content is preferably 5% by weight or less, more preferably 1% by weight or less relative to the total weight of the spice-containing food when eaten.

The method and conditions for adding the agent of the present invention to foods containing spice are not particularly limited, and can be set in the same manner as the method and conditions for adding the agent to foods containing salt.

From the perspective of effectively enhancing the spicy flavor, it is preferred that the agent of the present invention is added to the food containing spices so that the amount of (A) added to the food containing spices is within a specific range relative to the total weight of the food containing spices when consumed. Specifically, the amount of (A) added to the food containing spices is the same as the amount of (A) added to the food containing salt described above, and the preferred range is also the same.

When the agent of the present invention contains (B), (C), and (D), from the perspective of effectively enhancing the spicy aroma, it is preferred that the agent of the present invention is added to the food containing spices so that the amounts of (B), (C), and (D) added to the food containing spices are within specific ranges relative to the total weight of the food containing spices when consumed. Specifically, the amounts of (B), (C), and (D) added to the food containing spices are the same as the amounts of (B), (C), and (D) added to the food containing salt, and the preferred ranges are also the same.

The agent of the present invention is also suitable for enhancing the salty taste and spicy aroma of foods containing salt and spices. In the present invention, "foods containing salt and spices" refer to foods that necessarily contain both salt and spices.

The food containing salt and spice to which the agent of the present invention can be added is not particularly limited as long as it contains salt and spice and can be orally ingested, but is preferably a food containing salt and spice in which the saltiness and spiciness are expected to be enhanced, and examples thereof include the same examples as those cited as the food containing salt to which the agent of the present invention can be added.

The food containing common salt and spices to which the agent of the present invention can be added can be provided in the same manner as the food containing common salt to which the agent of the present invention can be added.

The salt concentration and spice content of the food containing salt and spice to which the agent of the present invention can be added are not particularly limited, and are the same as the salt concentration of the food containing salt to which the agent of the present invention can be added and the spice content of the food containing spice to which the agent of the present invention can be added, and the preferred ranges are also the same.

The method and conditions for adding the agent of the present invention to foods containing salt and spices are not particularly limited, and can be set in the same manner as the method and conditions for adding the agent to foods containing salt.

From the perspective of effectively enhancing the salty and spicy taste, it is preferred that the agent of the present invention is added to a food containing salt and spices so that the amount of (A) added to the food containing salt and spices is within a specific range relative to the total weight of the food containing salt and spices when consumed. Specifically, the amount of (A) added to the food containing salt and spices is the same as the amount of (A) added to the food containing salt, and the preferred range is also the same.

When the agent of the present invention contains (B), (C), and (D), from the perspective of effectively enhancing the salty taste and spicy aroma, it is preferred that the agent of the present invention is added to a food containing salt and spices so that the amounts of (B), (C), and (D) added to the food containing salt and spices are respectively within a specific range relative to the total weight of the food containing salt and spices when consumed. Specifically, the amounts of (B), (C), and (D) added to the food containing salt and spices are respectively the same as the amounts of (B), (C), and (D) added to the above-mentioned food containing salt, and the preferred ranges are also the same.

According to the present invention, it is also possible to provide a food containing salt containing the agent of the present invention, a food containing spices containing the agent of the present invention, and a food containing salt and spices containing the agent of the present invention (in this specification, these foods are sometimes collectively referred to as "foods of the present invention"). In this specification, foods containing salt, foods containing spices, and foods containing salt and spices are sometimes collectively referred to as "foods containing salt and/or spices".

The content of the agent of the present invention in the food of the present invention may be appropriately adjusted so that the amounts of (A), (B), (C), and (D) added to the food containing salt and/or spices are within the above ranges relative to the total weight of the food containing salt and/or spices when consumed, and are not particularly limited.

The type of the food of the present invention is not particularly limited, but is preferably a type of food in which saltiness or spiciness is desired to be enhanced, and examples thereof include the same examples as those exemplified as the food to which the agent of the present invention can be added.

(Manufacturing method of the present invention)

The present invention also provides a method for producing a food containing salt by adding (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof, a method for producing a food containing spice by adding (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof, and a method for producing a food containing salt and spice by adding (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof (in this specification, these production methods may be collectively referred to as the "production method of the present invention").

(A) used in the production method of the present invention is the same as (A) contained in the agent of the present invention, and preferred embodiments are also the same.

In the production method of the present invention, from the viewpoint of effectively enhancing the salty taste and spicy aroma, the amount of (A) added (sometimes referred to as "a ² " or "amount of (A) added a ² " in this specification) is preferably 0.00005 ppm by weight or more, more preferably 0.0005 ppm by weight or more, and particularly preferably 0.003 ppm by weight or more, relative to the total weight of the food containing salt and/or spice when consumed, from the viewpoint of effectively enhancing the salty taste and spicy aroma. In addition, from the viewpoint of effectively enhancing the salty taste and spicy aroma, a ² is preferably 15 ppm by weight or less, more preferably 5 ppm by weight or less, and particularly preferably 0.5 ppm by weight or less, relative to the total weight of the food containing salt and/or spice when consumed.

In this specification, the "addition amount of (A)" refers to the amount of, for example, only one (A) when added in the production method of the present invention, and refers to the total amount of these when two or more (A) are added in the production method of the present invention. In addition, when (A) contains a salt, the weight of the salt is converted to the weight of the free form.

Preferably, the production method of the present invention comprises, in addition to adding (A), further comprising adding at least one selected from (B) 3-methylthiopropionaldehyde, (C) butyric acid or a salt thereof, and (D) trigonelline lactone.

(B), (C), and (D) that can be used in the production method of the present invention are the same as (B), (C), and (D) that can be contained in the agent of the present invention, respectively, and preferred embodiments are also the same.

When the production method of the present invention includes adding (B), from the viewpoint of effectively enhancing the salty taste and spicy aroma, the amount of (B) added (sometimes referred to as "b ² " or "the amount of (B) added b ² " in this specification) is preferably 0.0008 ppm by weight or more, more preferably 0.001 ppm by weight or more, further preferably 0.003 ppm by weight or more, further preferably 0.005 ppm by weight or more, and particularly preferably 0.008 ppm by weight or more, relative to the total weight of the food containing salt and/or spice when consumed, from the viewpoint of effectively enhancing the salty taste and spicy aroma. In addition, from the viewpoint of effectively enhancing the salty taste and spicy aroma, b ² is preferably 10 ppm by weight or less, more preferably 1 ppm by weight or less, further preferably 0.5 ppm by weight or less, further preferably 0.3 ppm by weight or less, particularly preferably 0.1 ppm by weight or less, and most preferably 0.03 ppm by weight or less, relative to the total weight of the food containing salt and/or spice when consumed.

When the production method of the present invention includes adding (C), from the viewpoint of effectively enhancing the salty taste and spicy aroma, the amount of (C) added (sometimes referred to as "c ² " or "the amount of (C) added c ² " in this specification) is preferably 0.008 ppm by weight or more, more preferably 0.01 ppm by weight or more, further preferably 0.05 ppm by weight or more, and particularly preferably 0.08 ppm by weight or more, relative to the total weight of the food containing salt and/or spice when consumed, from the viewpoint of effectively enhancing the salty taste and spicy aroma. Furthermore, from the viewpoint of effectively enhancing the salty taste and spicy aroma, c ² is preferably 100 ppm by weight or less, more preferably 10 ppm by weight or less, further preferably 5 ppm by weight or less, further preferably 3 ppm by weight or less, particularly preferably 1 ppm by weight or less, and most preferably 0.3 ppm by weight or less, relative to the total weight of the food containing salt and/or spice when consumed.

In this specification, the "addition amount of (C)" refers to the amount of, for example, only one (C) when added in the production method of the present invention, and refers to the total amount of these when two or more (C) are added in the production method of the present invention. In addition, when (C) contains a salt, the weight of the salt is converted to the weight of the free form.

When the production method of the present invention includes adding (D), from the viewpoint of effectively enhancing the salty taste and spicy aroma, the amount of (D) added (sometimes referred to as "d ² " or "the amount of (D) added d ² " in this specification) is preferably 0.0001 ppm by weight or more, more preferably 0.0005 ppm by weight or more, further preferably 0.0008 ppm by weight or more, still further preferably 0.001 ppm by weight or more, and particularly preferably 0.003 ppm by weight or more, relative to the total weight of the food containing salt and/or spice when consumed, from the viewpoint of effectively enhancing the salty taste and spicy aroma. Furthermore, from the viewpoint of effectively enhancing the salty taste and spicy aroma, d ² is preferably 50 ppm by weight or less, more preferably 5 ppm by weight or less, further preferably 1 ppm by weight or less, further preferably 0.1 ppm by weight or less, and particularly preferably 0.03 ppm by weight or less, relative to the total weight of the food containing salt and/or spice when consumed.

When the production method of the present invention includes adding (B), from the perspective of effectively enhancing the salty and spicy taste, the weight ratio ( ^a2 : ^b2 ) of the addition amount ^a2 of (A) and the addition amount ^b2 of (B) is preferably 1:0.01-50, more preferably 1:0.1-10, and particularly preferably 1:0.5-5.

When the production method of the present invention includes adding (C), from the perspective of effectively enhancing the salty and spicy taste, the weight ratio of the addition amount ^a2 of (A) to the addition amount ^c2 of (C) ( ^a2 : ^c2 ) is preferably 1:0.1-500, more preferably 1:1-100, and particularly preferably 1:5-50.

When the production method of the present invention includes adding (D), from the perspective of effectively enhancing the salty and spicy taste, the weight ratio ( ^a2 : ^d2 ) of the addition amount ^a2 of (A) to the addition amount ^d2 of (D) is preferably 1:0.01-50, more preferably 1:0.1-10, and particularly preferably 1:0.5-5.

The manufacturing method of the present invention preferably includes, in addition to adding (A), adding at least two selected from (B), (C) and (D), and more preferably, includes, in addition to adding (A), adding all of (B), (C) and (D).

When the manufacturing method of the present invention further comprises adding at least one selected from (B), (C) and (D) in addition to adding (A), (A) and at least one selected from (B), (C) and (D) may be added separately, or they may be mixed in advance before adding and the obtained mixture may be added. Alternatively, their addition may be carried out using the agent of the present invention. When (A) and at least one selected from (B), (C) and (D) are added separately, the order and interval of addition are not particularly limited. For example, when (A) and (B) are added, they may be added in the order of (A), (B) or in the reverse order thereof, or (A) and (B) may be added simultaneously.

The production method of the present invention may appropriately include a processing step and a cooking step commonly used in food production, in addition to the addition of (A) to (D) described above, depending on the type of food to be produced.

The type of food containing salt and/or spice obtained by the production method of the present invention is not particularly limited, but is preferably a type of food containing salt and/or spice in which the saltiness and spiciness are expected to be enhanced, and examples thereof include the same examples as those cited as the food containing salt to which the agent of the present invention can be added.

According to the manufacturing method of the present invention, a salt-containing food with enhanced saltiness, a spice-containing food with enhanced spiciness, and a salt-and-spice-containing food with enhanced saltiness and spiciness can be manufactured. In addition, according to the manufacturing method of the present invention, a salt-containing food with enhanced at least one of meat flavor and cheese flavor can be manufactured.

(Enhancement method of the present invention)

The present invention also provides a method for enhancing the salty taste of a food containing salt by adding (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof; a method for enhancing the spiciness of a food containing spices by adding (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof; and a method for enhancing the salty taste and spiciness of a food containing salt and spices by adding (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof (in this specification, these enhancing methods are sometimes collectively referred to as the "enhancing method of the present invention").

(A) used in the enhancement method of the present invention is the same as (A) contained in the agent of the present invention, and preferred aspects are also the same.

In the reinforcing method of the present invention, the amount of (A) added (sometimes referred to as "a ³ " or "amount of (A) added a ³ " in this specification) can be set similarly to the amount of (A) added a ² in the production method of the present invention, and the preferred range is also the same.

Preferably, the enhancement method of the present invention comprises, in addition to adding (A), further comprising adding at least one selected from (B) 3-methylthiopropionaldehyde, (C) butyric acid or a salt thereof, and (D) trigonelline lactone.

(B), (C), and (D) that can be used in the enhancement method of the present invention are the same as (B), (C), and (D) that can be contained in the agent of the present invention, respectively, and preferred embodiments are also the same.

When the reinforcing method of the present invention includes adding (B), the amount of (B) added (sometimes referred to as " ^b3 " or "amount ^b3 of (B) added" in this specification) can be set similarly to the amount ^b2 of (B) added in the production method of the present invention, and the preferred range is also the same.

When the reinforcing method of the present invention includes adding (C), the amount of (C) added (sometimes referred to as "c ³ " or "the amount of (C) added c ³ " in this specification) can be set similarly to the amount of (C) added c ² in the production method of the present invention, and the preferred range is also the same.

When the reinforcing method of the present invention includes adding (D), the amount of (D) added (sometimes referred to as "d ³ " or "the amount of (D) added d ³ " in this specification) can be set similarly to the amount of (D) added d ² in the production method of the present invention, and the preferred range is also the same.

When the reinforcing method of the present invention includes adding (B), the weight ratio ( ^a3 : ^b3 ) of the addition amount ^a3 of (A) to the addition amount ^b3 of (B) can be set similarly to the weight ratio ( ^a2 : ^b2 ) of the addition amount ^a2 of (A) to the addition amount ^b2 of (B) in the production method of the present invention, and the preferred range is also the same.

When the reinforcing method of the present invention includes adding (C), the weight ratio ( ^a3 : ^c3 ) of the addition amount ^a3 of (A) to the addition amount ^c3 of (C) can be set similarly to the weight ratio ( ^a2 : ^c2 ) of the addition amount ^a2 of (A) to the addition amount ^c2 of (C) in the production method of the present invention, and the preferred range is also the same.

When the reinforcing method of the present invention includes adding (D), the weight ratio ( ^a3 : ^d3 ) of the addition amount ^a3 of (A) to the addition amount ^d3 of (D) can be set similarly to the weight ratio ( ^a2 : ^d2 ) of the addition amount ^a2 of (A) to the addition amount ^d2 of (D) in the production method of the present invention, and the preferred range is also the same.

Unless otherwise specified, the reinforcing method of the present invention can be implemented in the same manner as the manufacturing method of the present invention, and the preferred embodiments are also the same.

In the enhancement method of the present invention, the method and conditions for adding (A) or adding (A) and at least one selected from (B), (C) and (D) (hereinafter, they may be collectively referred to as "(A) etc.") are not particularly limited and can be appropriately set according to the type of food containing salt and/or spices to which they are added. The time point for adding (A) etc. to the food containing salt and/or spices is not particularly limited and can be added at any time, for example, during the production of the food containing salt and/or spices and after the completion of the food containing salt and/or spices (for example, before the food containing salt and/or spices is eaten, during the consumption of the food containing salt and/or spices, etc.). (A) etc. can be added to the food raw materials before the food containing salt and/or spices is produced.

According to the enhancement method of the present invention, the saltiness of foods containing salt can be enhanced, the spiciness of foods containing spices can be enhanced, and the saltiness and spiciness of foods containing salt and spices can be enhanced. In addition, according to the enhancement method of the present invention, at least one selected from the flavor of livestock and cheese can be enhanced. The enhancement method of the present invention can be at least one selected from the method for enhancing the flavor of livestock and cheese.

The types of foods containing salt and/or spices to which the salty taste and spicy aroma can be enhanced by the enhancement method of the present invention are not particularly limited, but preferably foods to which the salty taste and spicy aroma are desired to be enhanced, and examples thereof include the same examples as those listed as foods containing salt to which the agent of the present invention can be added.

The present invention is described in more detail in the following examples, but the present invention is not limited to these examples. In addition, in this specification, "%" or "ppm" means "% by weight" or "ppm by weight" unless otherwise specified.

Unless otherwise specified, all reagents used in the following test examples are commercially available products (manufactured by Sigma-Aldrich).

[Example]

(Test Example 1: Japanese noodle soup base)

＜Preparation of control group＞

A commercially available concentrated Japanese noodle soup base ("Mentsuyu" manufactured by YAMAKI Co., Ltd.) was diluted with water to 33% by weight relative to the total weight of the diluted Japanese noodle soup base to prepare a Japanese noodle soup base as a control group (salt concentration of the control group: 2.3%).

＜Preparation of evaluation samples＞

As shown in Table 1 below, 0.001 to 10 ppm by weight of 4-methylvaleric acid was added to the control group based on the total amount of the evaluation sample to prepare the evaluation sample.

Sensory evaluation was performed on the saltiness intensity of the evaluation samples.

The sensory evaluation was performed by two expert panelists by comparing the evaluation samples with the control group and evaluating based on the following criteria.

[Evaluation criteria]

×: No salty taste enhancement effect

△: Slightly enhances the salty taste

○: Has a salty taste enhancement effect

◎: Significantly enhances the salty taste

The results are shown in Table 1 below.

[Table 1]

Evaluation system: Japanese noodle soup base

(Test Example 2: Chicken Skeleton Soup)

＜Preparation of control group＞

A commercially available chicken broth seasoning (Marudorigara Soup, manufactured by Ajinomoto Co., Ltd.) was dissolved in hot water to a concentration of 1.67% by weight relative to the total weight of the chicken broth to prepare chicken broth as a control group (salt concentration of the control group: 0.8%).

＜Preparation of evaluation samples＞

As shown in Table 2 below, 0.0001 to 10 ppm by weight of 4-methylvaleric acid was added to the control group based on the total weight of the evaluation sample to prepare the evaluation sample.

Sensory evaluation was performed in the same manner as in Test Example 1 regarding the saltiness intensity of the evaluation samples.

The results are shown in Table 2 below.

[Table 2]

Evaluation system: Chicken skeleton soup

(Test Example 3: Miso Soup)

＜Preparation of control group＞

Commercially available bonito flavor seasoning (manufactured by Ajinomoto Co., Ltd., "Hondashi (registered trademark)") was dissolved in hot water to a concentration of 0.67% by weight relative to the total weight of the miso soup, and commercially available miso (manufactured by MARUSAN-AI Co., Ltd., "Junsei Koji Miso") was dissolved in hot water to a concentration of 6% by weight relative to the total weight of the miso soup, and miso soup was prepared as a control group (salt concentration of the control group: 0.97%).

＜Preparation of evaluation samples＞

As shown in Table 3 below, 0.0001 to 10 ppm by weight of 4-methylvaleric acid was added to the control group based on the total weight of the evaluation sample to prepare the evaluation sample.

Sensory evaluation was performed in the same manner as in Test Example 1 regarding the saltiness intensity of the evaluation samples.

The results are shown in Table 3 below.

[Table 3]

Evaluation system: Miso soup

(Test Example 4: Corn Soup)

＜Preparation of control group＞

Commercially available dry corn soup ("Knorr (registered trademark) Cup Soup Corn Cream" manufactured by Ajinomoto Co., Ltd.) was dissolved in hot water to a concentration of 11.7% by weight relative to the total weight of the corn soup to prepare corn soup, which was used as a control group (salt concentration of the control group: 0.67%).

＜Preparation of evaluation samples＞

As shown in Table 4 below, 0.0001 to 10 ppm by weight of 4-methylvaleric acid was added to the control group based on the total weight of the evaluation sample to prepare the evaluation sample.

Sensory evaluation was performed in the same manner as in Test Example 1 regarding the saltiness intensity of the evaluation samples.

The results are shown in Table 4 below.

[Table 4]

Evaluation system: Corn soup

(Test Example 5: French Soup)

＜Preparation of control group＞

Commercially available dried bisque (“Knorr (registered trademark) Cup Soup Potage” manufactured by Ajinomoto Co., Ltd.) was dissolved in hot water to a concentration of 11.3% by weight relative to the total weight of the bisque, and bisque was prepared as a control group (salt concentration of the control group: 0.8%).

＜Preparation of evaluation samples＞

As shown in Table 5 below, 0.001 to 10 ppm by weight of 4-methylvaleric acid was added to the control group based on the total weight of the evaluation sample to prepare the evaluation sample.

Sensory evaluation was performed in the same manner as in Test Example 1 regarding the saltiness intensity of the evaluation samples.

The results are shown in Table 5 below.

[Table 5]

Evaluation system: French soup

(Test Example 6: French Bouillabaisse)

＜Preparation of control group＞

Commercially available dry consomme (Ajinomoto Co., Ltd., "Ajinomoto KK Consomme") was dissolved in hot water to a concentration of 1.77% by weight relative to the total weight of the consomme to prepare a consomme as a control group (salt concentration of the control group: 0.83%).

＜Preparation of evaluation samples＞

As shown in Table 6 below, 0.01 to 10 ppm by weight of 4-methylvaleric acid was added to the control group based on the total weight of the evaluation sample to prepare the evaluation sample.

Sensory evaluation was performed in the same manner as in Test Example 1 regarding the saltiness intensity of the evaluation samples.

The results are shown in Table 6 below.

[Table 6]

Evaluation system: French consommé

(Test Example 7: Cheese Sauce)

＜Control group＞

As a control group, commercially available cheese sauce ("RAGU (registered trademark) Double Cheddar cheese sauce" manufactured by Mizkan America) was used as it is (salt concentration of the control group: 1.8%).

＜Preparation of evaluation samples＞

As shown in Table 7 below, 0.0001 to 10 ppm by weight of 4-methylvaleric acid was added to the control group based on the total weight of the evaluation sample to prepare the evaluation sample.

Sensory evaluation was performed in the same manner as in Test Example 1 regarding the saltiness intensity of the evaluation samples.

The results are shown in Table 7 below.

[Table 7]

Rating system:Cheese sauce

The results shown in Tables 1 to 7 clearly show that the salty taste of various salt-containing foods to which 4-methylvaleric acid was added was enhanced compared to the control group, and it was confirmed that 4-methylvaleric acid has a salty taste enhancing effect on various salt-containing foods.

When the amount of 4-methylvaleric acid added is large, an unpleasant smell may be perceived in some foods.

(Test Example 8)

＜Preparation of control group＞

Salt was added to the commercially available foods shown in Table 10 below so as to have the salt concentrations shown in Table 11 below, and these were used as a control group.

＜Preparation of evaluation samples＞

In each control group, 4-methylvaleric acid, 3-methylthiopropionaldehyde, butyric acid and fenugreek lactone were added in the amounts shown in Table 8 to the control group having a salt concentration of more than 1%, and in the amounts shown in Table 9 to the control group having a salt concentration of less than 1%, respectively, to prepare evaluation samples.

Sensory evaluation was performed on the saltiness intensity of the evaluation samples.

The sensory evaluation was performed by two professional panelists by comparing the evaluation samples with the control group and evaluating based on the following criteria.

[Evaluation criteria]

×: No salty taste enhancement effect

△: Slightly enhances the salty taste

○: Has a salty taste enhancement effect

◎: Significantly enhances the salty taste

The results are shown in Table 11 below.

[Table 8]

[Table 9]

The results shown in Table 11 clearly show that the salty taste enhancing effect was observed in each of the salt-containing foods to which 4-methylvaleric acid, 3-methylthiopropionaldehyde, butyric acid, and fenugreek lactone were added. In particular, a higher salty taste enhancing effect was observed in the salt-containing foods having a salt concentration exceeding 1% by weight.

In addition, among the foods containing salt to which 4-methylvaleric acid, 3-methylthiopropionaldehyde, butyric acid and fenugreek lactone were added, the meat flavor enhancement effect was confirmed in chicken bone soup, reduced-salt chicken bone soup, beef flavor seasoning, chicken flavor seasoning, French consomme, reduced-salt French consomme and domingo sauce, and the cheese flavor enhancement effect and salty taste enhancement effect were confirmed in cheese sauce.

(Test Example 9)

＜Preparation of control group＞

Prepare control groups for Japanese noodle soup base, French consomme, chicken bone soup, miso soup, and carbonara sauce as described below.

(Japanese noodle soup base)

A commercially available concentrated Japanese noodle soup base (manufactured by YAMAKI Co., Ltd., "Mentsuyu") was diluted with water to 33% by weight relative to the total weight of the diluted Japanese noodle soup base, and then 4-methylvaleric acid was added to 0.005 ppm by weight relative to the total amount of the control group. The obtained Japanese noodle soup base was used as a control group (salt concentration of the control group: 2.3%).

(French Bouillabaisse)

Commercially available dry consomme (manufactured by Ajinomoto Co., Ltd., "Ajinomoto KKConsomme") was dissolved in hot water to a concentration of 1.77 wt % relative to the total weight of the consomme. Then, 4-methylvaleric acid was added to a concentration of 0.005 wt ppm relative to the total amount of the control group, and the resulting consomme was used as a control group (salt concentration of the control group: 0.83%).

(Chicken Skeleton Soup)

Commercially available chicken skeleton soup seasoning (manufactured by Ajinomoto Co., Ltd., "Marudorigara Soup") was dissolved in hot water to a concentration of 1.67 wt % relative to the total weight of the chicken skeleton soup. Then, 4-methylvaleric acid was added to a concentration of 0.005 wt ppm relative to the total amount of the control group, and the obtained chicken skeleton soup was used as a control group (salt concentration of the control group: 0.8%).

(Miso Soup)

Commercially available bonito flavor seasoning (manufactured by Ajinomoto Co., Ltd., "Hondashi (registered trademark)") was dissolved in hot water so as to account for 0.67% by weight relative to the total weight of the miso soup, and commercially available miso (manufactured by MARUSAN-AI Co., Ltd., "Junsei Koji Miso") was dissolved in hot water so as to account for 6% by weight relative to the total weight of the miso soup. Then, 4-methylvaleric acid was added so as to account for 0.005 ppm by weight relative to the total amount of the control group, and the obtained miso soup was used as a control group (salt concentration of the control group: 0.97%).

(Carbonara sauce)

A control group was prepared by adding 0.005 ppm by weight of 4-methylvaleric acid to commercially available Carbonara sauce (Carbonara, manufactured by Seven & i Holdings Co., Ltd.) (salt concentration of the control group: 0.97%).

＜Preparation of evaluation samples＞

As shown in Table 12 below, 0.001 to 0.05 ppm by weight of 3-methylthiopropionaldehyde was added to each control group based on the total amount of the evaluation sample to prepare the evaluation sample.

Sensory evaluation was performed on the saltiness intensity of the evaluation samples.

The sensory evaluation was performed by two professional assessors by comparing the evaluation samples with a control group of each food and evaluating based on the following criteria.

[Evaluation criteria]

◎: Very strong salty taste

○: Strong salty taste

△: Slightly salty

×: No change or weak saltiness

The results are shown in Table 12 below.

[Table 12]

It is clear from the results shown in Table 12 that, compared with the case where 4-methylvaleric acid is added to foods containing salt in an amount of 0.005 ppm by weight, the saltiness of each food containing salt can be more effectively enhanced by adding 4-methylvaleric acid and 3-methylthiopropionaldehyde to foods containing salt in an amount of 0.005 ppm by weight and 0.001 to 0.05 ppm by weight, respectively.

(Test Example 10)

＜Preparation of control group＞

Prepare control groups for Japanese noodle soup base, French consomme, and Carbonara sauce as follows.

(Japanese noodle soup base)

A commercially available concentrated Japanese noodle soup base (manufactured by YAMAKI Co., Ltd., "Mentsuyu") was diluted with water to 33 wt % relative to the total weight of the diluted Japanese noodle soup base, and then 4-methylvaleric acid and 3-methylthiopropionaldehyde were added to each other so that their amounts were 0.005 wt ppm and 0.01 wt ppm, respectively, relative to the total amount of the control group. The obtained Japanese noodle soup base was used as a control group (salt concentration of the control group: 2.3%).

(French Bouillabaisse)

Commercially available dry consomme (manufactured by Ajinomoto Co., Ltd., "Ajinomoto KKConsomme") was dissolved in hot water to a concentration of 1.77 wt % relative to the total weight of the consomme. Then, 4-methylvaleric acid and 3-methylmercaptopropionaldehyde were added to a concentration of 0.005 wt ppm and 0.01 wt ppm, respectively, relative to the total weight of the control group. The resulting consomme was used as a control group (salt concentration of the control group: 0.83%).

(Carbonara sauce)

To commercially available Carbonara sauce (Carbonara, manufactured by Seven & i Holdings Co., Ltd.), 4-methylvaleric acid and 3-methylthiopropionaldehyde were added so that the amounts thereof were 0.005 ppm by weight and 0.01 ppm by weight, respectively, based on the total amount of the control group, and the obtained Carbonara sauce was used as a control group (salt concentration of the control group: 0.97%).

＜Preparation of evaluation samples＞

As shown in Table 13 below, to each control group, 0.01 to 0.5 ppm by weight of butyric acid was added based on the total amount of the evaluation sample to prepare the evaluation sample.

Sensory evaluation was performed on the saltiness intensity of the evaluation samples.

The sensory evaluation was performed by two professional assessors by comparing the evaluation samples with a control group of each food and evaluating based on the following criteria.

[Evaluation criteria]

◎: Very strong salty taste

○: Strong salty taste

△: Slightly salty

×: No change or weak saltiness

The results are shown in Table 13 below.

[Table 13]

It is clear from the results shown in Table 13 that the saltiness of each food containing salt can be more effectively enhanced by adding 4-methylvaleric acid, 3-methylmercaptopropionaldehyde and butyric acid to foods containing salt in amounts of 0.005 wt ppm, 0.01 wt ppm and 0.01 to 0.5 wt ppm, respectively, compared to the case where 4-methylvaleric acid and 3-methylmercaptopropionaldehyde are added to foods containing salt in amounts of 0.005 wt ppm and 0.01 wt ppm, respectively.

(Test Example 11)

＜Preparation of control group＞

A control group was prepared for Japanese noodle soup, French consomme, chicken bone soup, miso soup, and carbonara sauce as described below.

(Japanese noodle soup base)

A commercially available concentrated Japanese noodle soup base (manufactured by YAMAKI Co., Ltd., "Mentsuyu") was diluted with water to 33 wt % relative to the total weight of the diluted Japanese noodle soup base, and then 4-methylvaleric acid, 3-methylthiopropionaldehyde and butyric acid were added respectively to make their amounts 0.005 wt ppm, 0.01 wt ppm and 0.1 wt ppm relative to the total amount of the control group, and the obtained Japanese noodle soup base was used as a control group (salt concentration of the control group: 2.3%).

(French Bouillabaisse)

Commercially available dry consomme (manufactured by Ajinomoto Co., Ltd., "Ajinomoto KKConsomme") was dissolved in hot water to a concentration of 1.77 wt % relative to the total weight of the consomme. Then, 4-methylvaleric acid, 3-methylthiopropionaldehyde, and butyric acid were added to a concentration of 0.005 wt ppm, 0.01 wt ppm, and 0.1 wt ppm, respectively, relative to the total amount of the control group. The resulting consomme was used as a control group (salt concentration of the control group: 0.83%).

(Chicken Skeleton Soup)

Commercially available chicken skeleton soup seasoning (manufactured by Ajinomoto Co., Ltd., "Marudorigara Soup") was dissolved in hot water to a concentration of 1.67 wt % relative to the total weight of the chicken skeleton soup. Then, 4-methylvaleric acid, 3-methylthiopropionaldehyde and butyric acid were added to a concentration of 0.005 wt ppm, 0.01 wt ppm and 0.1 wt ppm, respectively, relative to the total amount of the control group. The obtained chicken skeleton soup was used as a control group (salt concentration of the control group: 0.8%).

(Miso Soup)

Commercially available bonito flavor seasoning (manufactured by Ajinomoto Co., Ltd., "Hondashi (registered trademark)") was dissolved in hot water to a concentration of 0.67% by weight relative to the total weight of the miso soup, and commercially available miso (manufactured by MARUSAN-AI Co., Ltd., "Junsei Koji Miso") was dissolved in hot water to a concentration of 6% by weight relative to the total weight of the miso soup. Then, 4-methylvaleric acid, 3-methylthiopropionaldehyde, and butyric acid were added to a concentration of 0.005 ppm by weight, 0.01 ppm by weight, and 0.1 ppm by weight, respectively, relative to the total amount of the control group. The resulting miso soup was used as a control group (salt concentration of the control group: 0.97%).

(Carbonara sauce)

To commercially available Carbonara sauce (manufactured by Seven & i Holdings Co., Ltd., "Carbonara"), 4-methylvaleric acid, 3-methylthiopropionaldehyde, and butyric acid were added so that their amounts were 0.005 ppm by weight, 0.01 ppm by weight, and 0.1 ppm by weight, respectively, relative to the total amount of the control group, and the obtained Carbonara sauce was used as a control group (salt concentration of the control group: 0.97%).

＜Preparation of evaluation samples＞

As shown in Table 14 below, 0.001 to 0.05 ppm by weight of fenugreek lactone was added to each control group based on the total amount of the evaluation sample to prepare the evaluation sample.

Sensory evaluation was performed on the saltiness intensity of the evaluation samples.

The sensory evaluation was performed by two professional assessors by comparing the evaluation samples with a control group of each food and evaluating based on the following criteria.

[Evaluation criteria]

◎: Very strong salty taste

○: Strong salty taste

△: Slightly salty

×: No change or weak saltiness

The results are shown in Table 14 below.

[Table 14]

It is clear from the results shown in Table 14 that the saltiness of each food containing salt can be more effectively enhanced by adding 4-methylvaleric acid, 3-methylmercaptopropionaldehyde, butyric acid and fenugreek lactone to foods containing salt in amounts of 0.005 wt ppm, 0.01 wt ppm, 0.1 wt ppm and 0.001 to 0.05 wt ppm, respectively, compared to the case where 4-methylvaleric acid, 3-methylmercaptopropionaldehyde and butyric acid are added to foods containing salt in amounts of 0.005 wt ppm, 0.01 wt ppm and 0.1 wt ppm, respectively.

(Test Example 12)

＜Preparation of control group＞

(Sodium chloride aqueous solution)

A 1% sodium chloride aqueous solution was prepared as a control group.

(Hand-Pulled Noodle)

8 g of soup powder of commercially available instant ramen ("Sapporo Ichiban Shoyu Aji", manufactured by Sanyo Foods Co., Ltd.) was dissolved in 500 mL of boiling hot water to prepare ramen soup, which was used as a control group.

＜Preparation of evaluation samples＞

To the control group, each component shown in the following Table 15 was added so as to be 0.01 ppm by weight based on the total amount of the evaluation sample, thereby preparing an evaluation sample.

Sensory evaluation was performed on the saltiness intensity and spicy intensity of the evaluation samples.

The sensory evaluation of the saltiness intensity was performed by two professional panelists by comparing the evaluation samples of the sodium chloride aqueous solution with the control group and evaluating based on the following criteria.

In addition, two professional panelists compared the evaluation samples of ramen noodles with the control group and evaluated them based on the following criteria to conduct a sensory evaluation of the intensity of spicy flavor.

[Evaluation criteria]

◎: The saltiness or spicy intensity is significantly stronger than the control group

○: The saltiness or spiciness is slightly stronger than the control group

△: The saltiness or spicy intensity is the same as the control group

×: The saltiness or spicy intensity is weaker than the control group

The results are shown in Table 15 below.

[Table 15]

It has been confirmed that compared with the control group, the salty taste and spicy aroma of foods containing salt and foods containing spices to which isobutyric acid, isovaleric acid, 2-methylvaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid are added are enhanced. This ingredient has a salty taste enhancing effect on foods containing salt, and also has a spicy aroma enhancing effect on foods containing spices.

(Test Example 13)

＜Preparation of negative control＞

(Japanese noodle soup base)

A commercially available concentrated Japanese noodle soup base ("Mentsuyu" manufactured by YAMAKI Co., Ltd.) was diluted with water (2-fold dilution) to 50% by weight relative to the total weight of the diluted Japanese noodle soup base, and a Japanese noodle soup base was prepared as a negative control (salt concentration of negative control: 3.5%).

(Cheese Sauce)

A commercially available cheese sauce ("RAGU (registered trademark) Double Cheddar cheese sauce" manufactured by Mizkan America) was used as a negative control (salt concentration of the negative control: 1.8%).

＜Preparation of positive control＞

(Japanese noodle soup base)

A commercially available concentrated Japanese noodle soup base (manufactured by YAMAKI Co., Ltd., "Mentsuyu") was diluted with water (2-fold dilution) to 50% by weight relative to the total weight of the diluted Japanese noodle soup base, and then 4-methylvaleric acid, 3-methylthiopropionaldehyde, butyric acid and fenugreek lactone were added respectively so that their amounts relative to the total amount of the positive control were shown in the following Table 16, and the obtained Japanese noodle soup base was used as a positive control (salt concentration of the positive control: 3.5%).

(Cheese Sauce)

To a commercially available cheese sauce ("RAGU (registered trademark) Double Cheddarcheese sauce" manufactured by Mizkan America), 4-methylvaleric acid, 3-methylthiopropionaldehyde, butyric acid and fenugreek lactone were added respectively so that their amounts relative to the total amount of the positive control were as shown in the following Table 17, and the obtained cheese sauce was used as a positive control (salt concentration of the positive control: 1.8%).

[Table 16]

[Table 17]

＜Preparation of evaluation samples＞

Evaluation samples were prepared for Japanese noodle soup base and cheese sauce respectively by the same procedure as the positive control except that each organic acid described in Table 18 below was used instead of 4-methylvaleric acid.

Sensory evaluation was performed on the saltiness intensity of the evaluation samples.

The sensory evaluation was performed by the following method: 2 professional evaluators scored each evaluation sample by consensus in a non-blind manner (in increments of 0.5 points), wherein the negative control was set to 0 points and the positive control was set to 5 points.

The results are shown in Table 18 below.

[Table 18]

It has been confirmed that, similar to 4-methylvaleric acid, isobutyric acid, isovaleric acid, 5-methylhexanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid can more effectively enhance the salty taste of foods containing salt by using them in combination with 3-methylmercaptopropionaldehyde, butyric acid, and trigonelline.

(Test Example 14)

＜Preparation of negative control＞

(Hand-Pulled Noodle)

As a negative control, 8 g of soup powder of commercially available instant ramen ("Sapporo Ichiban Shoyu Aji", manufactured by Sanyo Foods Co., Ltd.) was dissolved in 500 mL of boiling hot water to prepare ramen soup.

(Kimchi Pot)

A commercially available hot pot seasoning ("Kimchi Nabe no moto" manufactured by EBARA Food Industry Co., Ltd.) was diluted with 6 times (by weight) of hot water to prepare kimchi hot pot soup as a negative control.

＜Preparation of positive control＞

(Hand-Pulled Noodle)

8 g of soup powder of commercially available instant ramen (manufactured by Sanyo Foods Co., Ltd., "Sapporo Ichiban Shoyu Aji") was dissolved in 500 mL of boiling hot water, and then 4-methylvaleric acid, 3-methylthiopropionaldehyde, butyric acid and fenugreek lactone were added respectively so that their amounts relative to the total amount of the positive control were shown in Table 16 above, and the obtained ramen soup was used as a positive control.

(Kimchi Pot)

A commercially available hot pot seasoning ("Kimchi Nabe no moto" manufactured by EBARA Food Industries, Ltd.) was diluted with 6 times (by weight) hot water, and then 4-methylvaleric acid, 3-methylthiopropionaldehyde, butyric acid and fenugreek lactone were added respectively so that their amounts relative to the total amount of the positive control were respectively as shown in Table 17 above, and the obtained kimchi hot pot soup was used as a positive control.

＜Preparation of evaluation samples＞

Evaluation samples were prepared for ramen and kimchi stew respectively by the same procedure as the positive control except that the organic acids listed in Table 19 below were used instead of 4-methylvaleric acid.

Sensory evaluation was performed on the spicy aroma intensity of each evaluation sample.

The sensory evaluation was performed by the following method: 2 professional evaluators scored each evaluation sample by consensus in a non-blind manner (in increments of 0.5 points), wherein the negative control was set to 0 points and the positive control was set to 5 points.

The results are shown in Table 19 below.

[Table 19]

It has been confirmed that, similar to 4-methylvaleric acid, isobutyric acid, isovaleric acid, 5-methylhexanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid can more effectively enhance the spicy flavor of spice-containing foods by using them in combination with 3-methylmercaptopropionaldehyde, butyric acid, and fenugreek lactone.

[Industrial Applicability]

According to the present invention, a novel salty taste and/or spicy flavor enhancer that can effectively enhance salty taste and spicy flavor can be provided. In addition, the salty taste and/or spicy flavor enhancer of the present invention can enhance the flavor of livestock meat and cheese in addition to enhancing the salty taste and spicy flavor.

In addition, according to the present invention, a food containing salt whose saltiness is effectively enhanced can be manufactured. The manufacturing method of the present invention can manufacture a food containing salt whose saltiness is enhanced and whose meat flavor and cheese flavor are also enhanced. In addition, according to the present invention, a food containing spices whose spiciness is effectively enhanced can be manufactured. Further, according to the present invention, a food containing salt containing salt and spices whose saltiness and spiciness are enhanced can be manufactured.

In addition, according to the present invention, the saltiness of foods containing salt can be effectively enhanced. In addition to enhancing the saltiness, the enhancement method of the present invention can also enhance the flavor of livestock and cheese. In addition, according to the present invention, the spiciness of foods containing spices can be effectively enhanced. Further, according to the present invention, the saltiness and spiciness of foods containing salt and spices can be effectively enhanced.

In addition, the present invention can enhance the saltiness and spiciness of various foods, regardless of the types of foods containing salt, foods containing spices, or foods containing salt and spices.

This application is based on patent application No. 2018-046784 (filing date: March 14, 2018) filed in Japan, the contents of which are all incorporated herein by reference.

Claims (23)

1. A food containing salt and/or spices, characterized in that it contains a salty taste and/or spicy flavor enhancer, and the salty taste and/or spicy flavor enhancer contains (A) with a carbon number of Branched saturated aliphatic monocarboxylic acid of 4 to 18 or its salt, (B) 3-methylthiopropionaldehyde, (C) butyric acid or its salt, and containing or not containing (D) trigonelolactone, (A) is selected from the group consisting of 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, and 4-methylpentanoic acid. At least one compound of methyloctanoic acid and 4-methylnonanoic acid or a salt thereof, The addition amount of (A) is 0.005 ppm by weight or more and 15 ppm by weight or less, The addition amount of (B) is 0.01 ppm by weight or more and 10 ppm by weight or less, The addition amount of (C) is 0.1 ppm by weight or more and 10 ppm by weight or less, The addition amount of (D) is 0.005 ppm by weight or more and 50 ppm by weight or less. 2. The food containing salt and/or spices according to claim 1, wherein (A) is 4-methylpentanoic acid or a salt thereof. 3. The food containing salt and/or spices according to claim 1, wherein the content of (A) in the food containing salt and/or spices is a ¹ and the content b ¹ of (B) The weight ratio is a ¹ : b ¹ =1:0.01~50. 4. The food preparation containing salt and/or spices according to claim 1, wherein the content of (A) in the food containing salt and/or spices is a ¹ and the content c ¹ of (C) The weight ratio is a ¹ :c ¹ =1:0.1~500. 5. The food containing salt and/or spices according to claim 1, wherein the content ^a1 of (A) and the content d1 of (D) in the food containing salt and/or spices ^are The weight ratio is a ¹ : d ¹ =1:0.01~50. 6. The food containing salt and/or spices according to claim 1, wherein the food containing salt and/or spices contains (B), (C) and (D). 7. The food containing salt and/or spices according to any one of claims 1 to 6, wherein the food containing salt and/or spices further enhances at least one selected from the group consisting of meat flavor and cheese flavor. A sort of. 8. A method for manufacturing food containing salt and/or spices, characterized by comprising: adding a salty and/or spicy flavor enhancer, the salty and/or spicy flavor enhancer containing (A ) Branched saturated aliphatic monocarboxylic acid with 4 to 18 carbon atoms or its salt, (B) 3-methylthiopropionaldehyde, (C) butyric acid or its salt, and containing or not containing (D) Fenugreek lactone, (A) is selected from the group consisting of 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, and 4-methylpentanoic acid. At least one compound of methyloctanoic acid and 4-methylnonanoic acid or a salt thereof, The addition amount of (A) is 0.005 ppm by weight or more and 15 ppm by weight or less, The addition amount of (B) is 0.01 ppm by weight or more and 10 ppm by weight or less, The addition amount of (C) is 0.1 ppm by weight or more and 10 ppm by weight or less, The addition amount of (D) is 0.005 ppm by weight or more and 50 ppm by weight or less. 9. The production method according to claim 8, wherein (A) is 4-methylpentanoic acid or a salt thereof. 10. The manufacturing method according to claim 8, wherein the weight ratio of the added amount ^a2 of (A) and the added amount ^b2 of (B) is ^a2 : ^b2 =1:0.01-50. 11. The manufacturing method according to claim 8, wherein the weight ratio of the added amount ^a2 of (A) and the added amount ^c2 of (C) is ^a2 : ^c2 =1:0.1-500. 12. The manufacturing method according to claim 8, wherein the weight ratio of the added amount ^a2 of (A) and the added amount ^d2 of (D) is ^a2 : ^d2 =1:0.01-50. 13. The manufacturing method according to claim 8, wherein the food containing salt and/or spices is a food with enhanced saltiness and/or spicy feeling. The manufacturing method according to claim 13, wherein the food containing salt and/or spices is a food in which at least one selected from the group consisting of meat flavor and cheese flavor is also enhanced. The manufacturing method according to any one of claims 8 to 14, which is a manufacturing method of food containing salt. 16. A method for enhancing the saltiness of food containing salt, which includes: adding (A) a branched saturated aliphatic monocarboxylic acid with 4 to 18 carbon atoms or a salt thereof, (B) 3-methylsulfide propionaldehyde, (C) butyric acid or its salt, with or without the addition of (D) trigonelolactone, (A) is selected from the group consisting of 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, and 4-methylpentanoic acid. At least one compound of methyloctanoic acid and 4-methylnonanoic acid or a salt thereof, The addition amount of (A) is 0.005 ppm by weight or more and 15 ppm by weight or less, The addition amount of (B) is 0.01 ppm by weight or more and 10 ppm by weight or less, The addition amount of (C) is 0.1 ppm by weight or more and 10 ppm by weight or less, The addition amount of (D) is 0.005 ppm by weight or more and 50 ppm by weight or less. 17. A method for enhancing the spiciness of foods containing spices, which includes: adding (A) a branched saturated aliphatic monocarboxylic acid with 4 to 18 carbon atoms or a salt thereof, (B) 3- Methylthiopropionaldehyde, (C) butyric acid or its salt, with or without the addition of (D) trigonelolactone, (A) is selected from the group consisting of 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, and 4-methylpentanoic acid. At least one compound of methyloctanoic acid and 4-methylnonanoic acid or a salt thereof, The addition amount of (A) is 0.005 ppm by weight or more and 15 ppm by weight or less, The addition amount of (B) is 0.01 ppm by weight or more and 10 ppm by weight or less, The addition amount of (C) is 0.1 ppm by weight or more and 10 ppm by weight or less, The addition amount of (D) is 0.005 ppm by weight or more and 50 ppm by weight or less. 18. The enhancement method according to claim 16 or 17, wherein (A) is 4-methylpentanoic acid or a salt thereof. 19. The reinforcement method according to claim 16 or 17, wherein the weight ratio of the added amount ^a3 of (A) and the added amount ^b3 of (B) is ^a3 : ^b3 =1:0.01-50. 20. The reinforcement method according to claim 16 or 17, wherein the weight ratio of the added amount ^a3 of (A) and the added amount ^c3 of (C) is ^a3 : ^c3 =1:0.1-500. 21. The reinforcement method according to claim 16 or 17, wherein the weight ratio of the added amount ^a3 of (A) and the added amount ^d3 of (D) is ^a3 : ^d3 =1:0.01-50. 22. The enhancement method according to claim 16 or 17, wherein (B), (C) and (D) are added to the salt-containing food or the spice-containing food. 23. The enhancement method according to claim 16 or 17, wherein the enhancement method further enhances at least one selected from the group consisting of meat flavor and cheese flavor.