Method for enhancing the salty-taste and/or delicious-taste of food products

【0001】

[Technical field to which the invention belongs]

The present invention relates to a method for enhancing taste and / or umami from salt of food and drink, and more specifically, using a method for enhancing taste and / or umami from salt of food and drink or a raw material thereof, and trehalose. Taste and / or umami from salt, foods and drinks with enhanced taste and / or umami, especially low-salt foods and drinks or raw materials thereof, methods for producing them, and salt containing trehalose. Regarding enhancers.

【0002】

[Conventional technology]

Sodium chloride has an inseparable relationship with eating habits as a basic seasoning that gives taste from salt. In recent years, it has been pointed out that excessive intake of sodium chloride has become an important factor in causing cardiovascular diseases such as hypertension, kidney disease, and heart disease. It is said that the physiologically required amount of sodium chloride is 2 to 5 g per adult per day, whereas in Japan, the average intake is currently 13 g. The Ministry of Health and Welfare is instructing to reduce the daily intake of sodium chloride to 10 g or less, and especially for people with high blood pressure, it is desirable to reduce it to 7 g or less.

【0003】

Already, in some processed foods, attempts have been made to reduce the amount of sodium chloride used or to use a salt-to-flavored alternative salt. However, it is generally known that foods and drinks in which the amount of sodium chloride used is reduced have a blurred taste and become unpleasant, and foods and drinks using alternative salts have a different taste in addition to the taste from the salt. For example, it is known that when a large amount of potassium chloride is used, it has a bitter taste and the taste becomes unpleasant.

【0004】

On the other hand, attempts to enhance the taste from a salt of sodium chloride to provide a low-salt food or drink as a result are disclosed in, for example, JP-A-2-53456 and JP-A-5-184326. Japanese Unexamined Patent Publication No. 2-53456 proposes a method of adding a decomposition solution obtained by adding water to a mixture of black and yellow jiuqu having a citric acid-producing ability and digesting and decomposing it. However, this method has a drawback that the taste and odor of the Jiuqu decomposition liquid itself cannot be avoided and the flavor of food and drink is impaired.

【0005】

Further, Japanese Patent Application Laid-Open No. 5-184326 proposes a method of adding a saturated fatty acid monocarboxylic acid having 3 to 8 carbon atoms. This method also has a drawback that the taste and odor of the saturated fatty acid monocarboxylic acid itself cannot be avoided, and the flavor of food and drink is impaired.

【0006】

[Problems to be Solved by the Invention]

As a result, the taste is enhanced from the salt, and the taste is enhanced, as a result, without giving a substantially off-flavor or off-flavor to the food or drink containing or containing sodium chloride, or the raw material thereof. It is desired to provide foods and drinks with enhanced taste, especially low-salt foods and drinks or raw materials thereof.

【0007】

[Means for solving problems]

As a result of diligent research focusing on the use of sugars in order to solve the above-mentioned problems, the present inventors, unlike many sugars, trehalose has a surprisingly substantially unpleasant taste and odor. It was found that the taste can be significantly enhanced from the salt of sodium chloride without giving, and further, the taste is enhanced, and as a result, the taste is enriched and the taste is excellent, especially the salt reduction. The present invention has been completed by finding that food and drink or a raw material thereof can be produced.

【0008】

That is, the present invention illustrates (1) a method for enhancing taste and / or umami from salt of a food or drink or a raw material thereof, which is characterized by using trehalose, and (2) enhancing taste and / or umami from salt using trehalose. The main constituents are the food and drink or its raw materials, in particular, the low-salt food and drink or its raw materials, and the method for producing them, (3) a taste and / or umami enhancer from a salt containing trehalose. ..

【0009】

BEST MODE FOR CARRYING OUT THE INVENTION

The salt-to-taste and / or umami-enhancing method of the present invention requires the presence of sodium chloride and / or umami. Sodium chloride and / or umami may be originally contained in the food or drink or its raw material, or may be later included in the food or drink or its raw material in order to add taste or umami from salt. The sodium chloride to be contained may be sodium chloride, regardless of its shape or existence form. Therefore, not only can high-purity sodium chloride such as salt be advantageously used, but also chloride contained in various foods and drinks that taste from salt and seasoning from salt, as long as there is no inconvenience. Sodium, as well as sodium chloride contained in bittern, seawater, rock salt, etc., is used. The umami to be included may be any commercially available umami such as monosodium L-glutamate, sodium inosinate, and sodium guanylate, as long as it gives umami to foods and drinks and their raw materials. The time when sodium chloride and / or the umami agent is included in the food or drink or its raw material may be before the use of trehalose, after the use of trehalose, and of course, at the same time as trehalose. As the means for containing, any known means such as addition, mixing, dissolution, and the like may be used, and it may be simply attached by means such as sprinkling on the surface of food or drink or the raw material thereof.

【0010】

The concentration of sodium chloride in food and drink is specified, although it varies greatly depending on the target food and drink, for example, soup has a salty taste unique to soup and soy sauce has a salty taste unique to soy sauce. Food and drink are almost constant.

【0011】

In the present invention, by using trehalose, the taste can be enhanced from the salt of sodium chloride, the umami of the umami can be enhanced, and the umami can be enhanced together with the taste from the salt. The required sodium chloride concentration can be reduced depending on the degree of enhancement of the taste, or the concentration of the umami agent can be reduced together with the sodium chloride.

【0012】

The trehalose used in the present invention is a non-reducing disaccharide in which α-D-glucose is 1,1 bound, and enhances the taste from a salt of sodium chloride, enhances the umami of a taste agent, or enhances the taste together with the taste from a salt. Trehalose contained in the taste and / or umami enhancer can be advantageously used from the salt, and the production method, origin, and form thereof are not limited. For example, anhydrous trehalose disclosed in JP-A-6-170221 and trehalose-containing crystals derived from starch by the enzymatic saccharification method disclosed in JP-A-7-213283 (Hayashibara Shoji Co., Ltd., trade name " Trehalose "), and also trehalose-containing sugar mixture syrup (<u style="single">Contains about 30% trehalose in terms of anhydride</u>) Etc. are advantageously used as a salt-to-taste enhancer, an umami-enhancing agent, or a salt-to-taste and umami enhancer.

【0013】

In the present invention, the method for enhancing the taste and umami from the salt of the food or drink or the raw material thereof may be any one capable of enhancing the taste and umami from the salt of sodium chloride using trehalose, and usually trehalose is used. In terms of anhydride, about 1.5 w / w% or more (hereinafter, w / w% is simply abbreviated as% unless otherwise specified in the present specification) or more is used with respect to food or drink or its raw material, preferably. It is preferable to use about 1.5 to 12%, more preferably about 3 to 9% of trehalose in terms of anhydrous water in order to obtain a taste-enhancing effect and an umami-enhancing effect from a particularly remarkable salt. If trehalose is less than 1.5%, the taste-enhancing effect and umami-enhancing effect from salt are insufficient, and if it exceeds 12%, the taste-enhancing effect and umami-enhancing effect tend to be weakened from salt. On the other hand, from the viewpoint of the taste enhancing effect from the salt, sodium chloride needs to be present in an amount of about 1.5% or more with respect to the food or drink or its raw material in terms of anhydrous, and this amount is less than about 1.5%. Then, even if trehalose is used, the taste-enhancing effect cannot be obtained from a sufficient salt, and conversely, even if sodium chloride is present in excess of 12%, the taste-enhancing effect tends to be weakened from the salt by trehalose. .. Further, from the viewpoint of the umami enhancing effect, sodium chloride also needs to be present in an amount of about 1.5% or more, and if this amount is less than about 1.5%, a sufficient umami enhancing effect can be obtained even if trehalose is used. Absent. The umami is usually used in combination with sodium chloride, and the amount is not particularly limited as long as the amount is such that the umami is enhanced. For example, with respect to sodium chloride, in terms of anhydrous, etc. The amount may be less than the amount, preferably about 0.1 to 50%.

【0014】

In producing the low-salt food or drink with reduced sodium chloride or its raw material of the present invention, a relatively small amount of sodium chloride is allowed to coexist in addition to trehalose, and known alternative salts such as potassium chloride and sodium citrate are used. It is also advantageous to use a taste enhancer from other salts such as koji decomposition solution and monocarboxylic acid, and a flavoring agent such as monosodium L-glutamate, sodium inosinate, and sodium guanylate. In addition, if necessary, appropriate additives such as flavoring agents, coloring agents, acidulants, sweeteners, spices, vitamins, minerals, etc. are used in combination to improve palatability and nutritional value. It is also advantageous to produce the reduced salt food or drink or the raw material thereof.

【0015】

The present invention uses trehalose to enhance taste from salt or enhance umami or enhance umami from salt to taste, or enhance taste from salt or enhance umami, or enhance taste from salt to taste and umami. It can be widely applied to various foods and drinks or raw materials thereof, particularly low-salt foods and drinks, or raw materials thereof.

【0016】

For example, table salt, seasoning salt, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hiso, sprinkle, ochazuke no moto, margarine, mayonnaise, dressing, vinegar, three cups of vinegar, powdered sushi vinegar, Chinese broth, tempura, noodles It can be advantageously used for various low-salt seasonings such as soy sauce, sauce, ketchup, roasted meat sauce, curry roux, stew base, soup base, dashi stock, compound seasoning, and new mirin.

【0017】

In addition, foods and drinks that use sodium chloride and / or a flavoring agent as a seasoning or as an auxiliary ingredient, such as senbei, hail, okoshi, rice cakes, manju, uirou, anko, sheep sardines, sardines, brocade, Various Japanese sweets such as jelly, castella, candy balls, bread, biscuits, crackers, potato chips, cookies, pies, puddings, butter cream, custard cream, cream puffs, waffles, sponge cakes, donuts, chocolate, chewing gum, caramel, candy, etc. Various Western confectionery, noodles such as udon and ramen, rice such as sushi and gome rice, processed grain products such as artificial meat, pastes such as flower paste, peanut paste, fruit paste and spread, dried plums, Fukujin pickles, betta pickles, thousand pickles, rakkyo pickles, Pickles such as miso pickles, pickles such as takuan pickles, pickles such as white vegetable pickles, livestock products such as ham and sausage, fish ham, fish sausage, fish products such as sardines, chikuwa, and tempura, sea urchin, Various delicacies such as squid, salted Ami, vinegared kelp, Sakisume, dried Fugu no Mirin, salted vegetables, salted flowers, salted fish eggs such as kazunoko, mentai, and squid, salted sardines, salted sardines, salted salmon, Salted mackerel, raw ham, bacon and other fish, salted livestock meat, salt-dried sardines, hydrangea, mackerel, squid and other fish, beef jerky and other fish, livestock meat salt-dried, glue, wild vegetables, sushi, small fish, shellfish Tsukuda boiled foods, boiled beans, potato salad, kelp rolls, vinegared fish, salt-grilled side dishes, boiled fish, Chikuzen boiled foods, hira, pans and other dairy products, butter, process cheese and other dairy products, Bottling of fish, livestock, fruits, vegetables, canned foods, tomato juice, sports drinks, carbonated drinks, lactic acid drinks, lactic acid bacteria drinks and other soft drinks, pudding mix, hot cake mix, instant noodles, instant sardines, instant soup, etc. It can be advantageously used for various foods and drinks such as instant foods and foods and their raw materials, especially low-salt foods and drinks and their raw materials. Raw materials include, for example, raw bean paste, gelatinized starch paste, wheat flour dough, liquid egg, whey, milk cream, kelp extract, bonito extract, shaved meat extract, and meat exhaust.

【0018】

In addition, for patients with cardiovascular diseases whose daily intake of sodium chloride is restricted, frail people after illness, infants, elderly people, etc., the low-salt food and drink of the present invention is used as a therapeutic diet and a preventive diet. It can also be used advantageously.

【0019】

It is also advantageous to use the low-salt food and drink of the present invention as a healthy feed for domestic animals such as livestock and poultry.

【0020】

Further, the salt-to-taste or taste-enhancing agent containing trehalose of the present invention, or the salt-to-taste and taste-enhancing agent is salty instead of the conventional table salt, soy sauce, miso, sauce and other sodium chloride-containing seasonings. It is thin and the taste is blurred and the taste is unsatisfactory. For example, it is used for various foods and drinks such as pickles, curry rice, and tempura, and the taste can be finished to a satisfactory level.

【0021】

The salt-to-taste and / or taste enhancer of the present invention comprises trehalose itself or contains a sugar mixture containing trehalose as a main component, and preferably contains trehalose in an anhydride equivalent of about 20% or more, more preferably about. A taste enhancer containing 30% or more, and if necessary, from a relatively small amount of sodium chloride, known alternative salts such as potassium chloride and sodium citrate, koji decomposition solution, and other salts such as monocarboxylic acid. Mineral enhancers such as calcium chloride, magnesium sulfate, iron citrate, lactose minerals, bitter broth, flavors such as monosodium L-glutamate, sodium inosinate, sodium guanylate, and spices such as pepper, pepper, and sansho 1 It is also advantageous to use seeds or an appropriate amount of two or more kinds in combination.

【0022】

As a method of using trehalose as the food or drink of the present invention or a raw material thereof, it may be added and / or contained in the step until the product is completed, and for example, mixing, kneading, dissolving, dipping, spraying, injecting and the like are known. The compounding method of is appropriately selected. Further, it may be used by a method such as sprinkling after the product is completed.

【0023】

The low-salt food or drink produced in this manner, which has enhanced taste and / or taste from the salt of the present invention and thus reduced sodium chloride content, or a raw material thereof, is a cardiovascular system such as hypertension, renal disease, and heart disease. It can promote the treatment of diseases, prevent adult diseases, and contribute significantly to beauty, maintenance and promotion of health.

【0024】

Hereinafter, the present invention will be described in detail experimentally.

【0025】

[Experiment 1]

&lt;Effect of sugar coexistence on taste from sodium chloride salt&gt; We investigated how the taste of sodium chloride salt is affected by the difference in coexisting sugars. As sodium chloride, reagent grade sodium chloride is used, and as sugar, reagent grade glucose, fructose, maltose, sucrose, trehalose, erythritol, sorbitol, maltitol, lactitol and food grade dextrin (DE8) are used. did. In the experimental method, a test aqueous solution in which sodium chloride and various sugars were dissolved in water so as to be 5% in terms of anhydride was prepared, and as a control, a sugar-free 5% sodium chloride aqueous solution was prepared. In a panel test, it was determined whether the taste from the salt of the test aqueous solution was reduced, unchanged, or enhanced as compared with the sugar-free sodium chloride aqueous solution. There were 15 panelists, 9 males and 6 females, and a panel test was conducted at 24 ° C.

【0026】

The results are summarized in Table 1.

【0027】

[table 1] 【0028】

As is clear from the results in Table 1, the taste from the salt of sodium chloride is unaffected or slightly reduced by the coexistence of most sugars, whereas it is significantly affected by the coexistence of trehalose. Receiving, the salt turned out to be a surprising fact that significantly enhances the taste. In addition, although not shown in Table 1, all panelists answered that there was no offensive taste or odor when using trehalose, and even if trehalose coexists with sodium chloride, there is no concern that the flavor of food and drink will be impaired. It turned out that.

【0029】

[Experiment 2]

&lt;Effect of sodium chloride concentration and trehalose concentration on taste enhancement from salt&gt; The relationship between sodium chloride concentration and trehalose concentration on salt to taste enhancement was investigated. According to the method of Experiment 1, a test aqueous solution prepared by dissolving sodium chloride and trehalose so as to be 0.8, 1.5, 3, 6, 9 and 12% in terms of anhydride, respectively, was prepared, and as a control, no trehalose A 0.8 to 12% sodium chloride aqueous solution containing 0.8 to 12% was prepared, and a panel test was performed to determine which concentration of sodium chloride aqueous solution did not contain trehalose and the taste was equivalent to that of the sodium chloride aqueous solution containing no trehalose. The degree of taste from the salt judged by was expressed as the relative sodium chloride concentration (%).

【0030】

The results are summarized in Table 2.

【0031】

[Table 2] 【0032】

As is clear from the results in Table 2, the enhancement of taste from salt is such that sodium chloride is contained in an anhydrous amount of 1.5% or more, preferably about 1.5 to 12%, and trehalose is contained in an anhydrous amount of 1.5% or more. It has been found that when the content is preferably about 1.5 to 12%, more preferably about 3 to 9%, the enhancing effect is remarkable, and the taste can be enhanced from the salt by about 20 to 100%.

【0033】

In other words, by utilizing the taste from this enhanced salt in the production of food and drink, the amount of sodium chloride used can be reduced by the amount of the enhanced salt. Therefore, the low-salt food and drink of the present invention can reduce the amount of sodium chloride used by about 10 to 50% than usual, and can be used for food and drink for promoting treatment of patients with cardiovascular diseases and for prevention of adult diseases. It can be advantageously used for food and drink for beauty, maintenance of health, and food and drink for promotion.

【0034】

[Experiment 3]

&lt;Effect of trehalose concentration on taste and taste enhancement from salt of aqueous solution containing sodium chloride and monosodium L-glutamate&gt; 3% sodium chloride and 0.2% monosodium L-glutamate were dissolved and contained according to the method of Experiment 1. An aqueous solution and this was diluted 2-fold with water to prepare an aqueous solution containing 1.5% sodium chloride and 0.1% monosodium L-glutamate. Using these aqueous solutions as controls, trehalose was dissolved therein so as to be 0.8, 1.5, 3, 6, 9 and 12% in terms of anhydride to prepare a test aqueous solution. It was determined by a panel test whether these tastes were reduced, unchanged or enhanced as compared with the control trehalose-free aqueous solution having a taste and umami from the salt of the test aqueous solution.

【0035】

The results are summarized in Tables 3 and 4.

【0036】

[Table 3] 【0037】

[Table 4] 【0038】

As is clear from the results in Tables 3 and 4, the aqueous solution containing sodium chloride and monosodium L-glutamic acid coexists with trehalose, especially when trehalose is contained in an anhydride equivalent of 1.5% or more. It was found that not only the taste can be enhanced but also the taste can be enhanced from salt. Therefore, the use of trehalose enhances the taste and taste from salts of sodium-based seasonings such as sodium chloride and monosodium L-glutamate, and as a result, the amount of sodium-based seasonings used is reduced without impairing the flavor. It facilitates the manufacture of products and can be advantageously used as a therapeutic food, a preventive food, etc. for patients with cardiovascular diseases, frail people after illness, infants, elderly people, and the like.

【0039】

Hereinafter, examples of the present invention will be described.

【0040】

[Example 1]

&lt;Low-salt table salt&gt; 60 parts by weight of sodium chloride and 40 parts by weight of anhydrous trehalose were uniformly mixed to produce a low-salt table salt. This product contains sodium chloride and trehalose, and the taste is enhanced from salt. Although it is a low-salt product, it can be used to advantage in seasoning of vegetable salads, boiled eggs, rice balls, pickles, etc. And you can enjoy the flavor of the food. In addition, this product has the feature of preventing solidification due to moisture absorption of sodium chloride by mixing trehalose. In addition, this product can be advantageously used for promoting treatment of patients with cardiovascular diseases, preventing adult diseases, cosmetology, maintaining and improving health, and the like.

【0041】

[Example 2]

&lt;Reduced salt seasoning&gt; Sodium chloride 60 parts by weight, trehalose hydrous crystals (trade name "<u style="single">Treha</u>30 parts by weight, 9 parts by weight of potassium chloride, and 1 part by weight of monosodium L-glutamate were uniformly mixed to produce a low-salt seasoning salt. This product contains sodium chloride, monosodium L-glutamic acid, and trehalose, and enhances the taste as well as the taste from salt. Although it is a low-salt product, it is used for seasoning food and drink in the same way as regular products. You can enjoy the flavor of. In addition, this product can be advantageously used for promoting treatment of patients with cardiovascular diseases, preventing adult diseases, and for cosmetology, maintenance and promotion of health.

【0042】

[Example 3]

&lt;Reduced salt soy sauce&gt; Commercially available reduced salt soy sauce without trehalose (Kikkoman Co., Ltd., trade name "Tokusenmaru soy sauce reduced salt soy sauce", containing 8.9% sodium chloride) with trehalose hydrous crystals (trade name "<u style="single">Treha</u>) Was dissolved and contained in 3% to produce low-salt soy sauce with enhanced taste as well as taste from salt. Compared to low-salt soy sauce that does not contain trehalose, this product clearly enhances the taste and umami from salt, and although it is a low-salt product, it can be used for simmered dishes, prepared foods, grilled dishes, soups, etc. It can be used advantageously for seasoning, and you can enjoy the flavor of food.

【0043】

[Example 4]

&lt;Low-salt miso&gt; Commercially available low-salt miso without trehalose (Takeya Co., Ltd., trade name "Takeya Miso Shio Hikaeme", containing 10.4% sodium chloride) and trehalose-containing crystals (brand name "Takeya Miso")<u style="single">Treha</u>) Was dissolved and contained in 5% to produce low-salt miso with enhanced taste as well as taste. Compared to low-salt miso that does not contain trehalose, this product clearly enhances the taste and umami from salt, and although it is a low-salt product, it is seasoned with simmered dishes, prepared foods, grilled dishes, soups, etc. It can be used to your advantage and you can enjoy the flavor of food.

【0044】

[Example 5]

&lt;Reduced salt noodle soup&gt; Prepared by a conventional method using kelp and dried bonito, but for 40 parts by weight of soup stock, 7 parts by weight of reduced salt soy sauce and trehalose hydrous crystals (trade name ""<u style="single">Treha</u>2 parts by weight and 10 parts by weight of mirin were mixed and dissolved to produce a low-salt noodle soup. In addition, a control low-salt noodle soup was produced in the same manner, except that trehalose hydrous crystals were not used. While the control low-salt noodle soup has a blurred taste, the low-salt noodle soup of the present invention contains sodium chloride and trehalose, and enhances the taste as well as the taste from salt, and is a low-salt product. However, you can enjoy the flavor of the noodles in the same way as regular products.

【0045】

[Example 6]

&lt;Reduced salt sushi vinegar&gt; 18 parts by weight of sucrose, 4 parts by weight of sodium chloride and trehalose hydrous crystals (trade name ""<u style="single">Treha</u>) 4 parts by weight was dissolved and blended to produce low-salt sushi vinegar. In addition, a control low-salt sushi vinegar was produced in the same manner, except that trehalose hydrous crystals were not used. While the control low-salt sushi vinegar has a blurred taste, the low-salt sushi vinegar of the present invention contains sodium chloride and trehalose, and enhances the taste as well as the taste from the salt. You can enjoy its flavor by using it for sushi rice in the same way as regular products.

【0046】

[Example 7]

&lt;Rice cooked with low salt&gt; 100 parts by weight of light soy sauce, 50 parts by weight of sake, 5 parts by weight of sodium chloride and trehalose hydrous crystals (trade name "<u style="single">Treha</u>) 40 parts by weight was mixed to prepare a seasoning liquid, and then 100 parts by weight of appropriately chopped gobo, 150 parts by weight of shiitake, 300 parts by weight of chicken meat, 150 parts by weight of carrots, and 100 parts of fried food were added to this seasoning liquid. A solution in which 100 parts by weight of konjac, 10 parts by weight of sesame seeds, and 1 part by weight of monosodium L-glutamate were added and cooked, and 3 parts by weight of pullulan and 3 parts by weight of agar were previously heated and dissolved in 130 parts by weight of water. Was mixed to produce a low-salt cooked rice base. This product is mixed with an appropriate amount of cooked rice to make rice cooked with reduced salt. In addition, a control low-salt cooked rice base was produced in the same manner, except that trehalose hydrous crystals were not used. While the control low-salt cooked rice base has a blurred taste, the low-salt cooked rice base of the present invention contains sodium chloride, trehalose, monosodium L-glutamic acid, etc. Although it is a low-salt product, it can be used in the same way as a regular product to enjoy its flavor.

【0047】

[Example 8]

&lt;Open-drying of low-salt hydrangea&gt; 1000 parts by weight of water, 100 parts by weight of sodium chloride and trehalose hydrous crystals (trade name "<u style="single">Treha</u>The open hydrangea was immersed in a seasoning solution in which 50 parts by weight was dissolved according to a conventional method for 30 minutes, and then dried with warm air at 30 ° C. for 1 hour to produce an open-dried low-salt hydrangea. Also, trehalose hydrous crystals<u style="single">To</u>A control low-salt hydrangea open-dried was produced in the same manner, except that it was not used. While the open-dried low-salt hydrangea of the control has a blurred taste, the open-dried low-salt hydrangea of the present invention contains sodium chloride and trehalose to enhance the taste as well as the taste from the salt, and is a low-salt product. However, it is a product that not only has the same excellent flavor as regular products, but also has an appetizing color and luster.

【0048】

[Example 9]

&lt;Reduced salt beef jerky&gt; 1000 parts by weight of beef thigh is cut into 5 mm thickness along the muscle of the meat according to the conventional method, and 15 parts by weight of sodium chloride and trehalose hydrous crystals (trade name ""<u style="single">Treha</u>30 parts by weight, 80 parts by weight of soy sauce, 200 parts by weight of red wine, and an appropriate amount of spices consisting of onion, garlic, chili powder, pepper and Tabasco are mixed, salted in the refrigerator for 12 hours, and then the meat is run under running water. The garlic and spices were washed away, air-dried for one day, dried in a container at 60 ° C for 5 hours, and then smoked for 1 hour to produce low-salt beef jerky. Also, control low-salt beef jerky was produced in the same manner, except that trehalose hydrous crystals were not used. Compared to the control low-salt beef jerky, which has a blurred taste, the beef jerky of the present invention contains sodium chloride and trehalose, enhances the taste as well as the taste from salt, and is a low-salt product. However, it has the same excellent flavor as regular products, and in addition, it is an appetizing product in terms of both color and luster.

【0049】

[Example 10]

&lt;Reduced salt tsukudani&gt; According to the conventional method, 250 parts by weight of kelp that has been sanded, acid-treated and diced, 180 parts by weight of soy sauce, 318 parts by weight of amino acid solution, trehalose-containing sugar mixture syrup<u style="single">(To</u>(Contains about 30% of rehalose in terms of anhydride) Add 80 parts by weight and 20 parts by weight of sucrose and simmer, then add 12 parts by weight of monosodium L-glutamic acid and 8 parts by weight of caramel and cook. Got In addition, a control low-salt tsukudani was produced in the same manner, except that trehalose-containing syrup was not used. While the control low-salt simmered in salt has a blurred taste, the low-salt simmered in the present invention contains sodium chloride, trehalose, monosodium L-glutamate, etc., and enhances the taste as well as the taste from the salt. Although it is a salt product, it has an excellent flavor like a regular product, and in addition, it is an appetizing product in terms of both color and luster.

【0050】

[Example 11]

&lt;Reduced salt instant corn potage soup&gt; 30 parts by weight of α-condensed corn powder, 5 parts by weight of α-modified starch, 4 parts by weight of α-modified potato starch, 12 parts by weight of α-modified waxy cornstarch, 7 parts by weight of sodium chloride, trehalose Hydrous crystal (trade name ""<u style="single">Treha</u>) 7 parts by weight of defatted milk powder, 0.5 parts by weight of onion powder were ground and mixed well, and then 0.5 parts by weight of sorbitan fatty acid ester and 9 parts by weight of hydrogenated vegetable oil were heated and melted. It was added and mixed, charged in a fluidized layer granulator, sprayed with a small amount of water to granulate, dried with hot air at 70 ° C, and screened to produce a low-salt instant corn potage soup. .. This product is easily dispersed by pouring boiling water into it, resulting in a soup with excellent flavor. In addition, a control low-salt instant corn potage soup was produced in the same manner, except that trehalose hydrous crystals were not used. While the control low-salt instant corn potage soup has a blurred taste, the low-salt instant corn potage soup of the present invention contains sodium chloride and trehalose to enhance the taste and taste from the salt, and the salt is reduced. As a soup, it can be advantageously used for promoting treatment of patients with cardiovascular diseases, preventing adult diseases, beauty, maintaining and promoting health, and the like.

【0051】

[Example 12]

&lt;Salt to taste enhancer&gt; Trehalose hydrous crystals (trade name "<u style="single">Treha</u>A taste enhancer was obtained from a tabletop salt by filling a 300 ml container with a spout from a salt consisting of 98 parts by weight and 2 parts by weight of pepper powder. This product replaces the conventional table salt, soy sauce, miso, sauce, and other seasonings containing sodium chloride, but has a light salty taste and a blurred taste that makes you feel unsatisfactory, such as pickles, curry rice, and tempura. It can be sprinkled on food and drink, and the salt enhances the taste as well as the taste, resulting in a satisfying taste. In addition, since the use of this product allows you to enjoy a satisfying diet while being a low-salt food and drink, it is used for promoting treatment of patients with cardiovascular diseases, preventing adult diseases, beauty, maintaining and improving health, etc. It can be used to your advantage.

【0052】

[Example 13]

&lt;Salt to taste enhancer&gt; Trehalose hydrous crystals (trade name "<u style="single">Treha</u>) A taste enhancer is obtained from a tabletop salt by filling a 300 ml container with a spout from a salt consisting of 80 parts by weight, 10 parts by weight of potassium chloride, 7 parts by weight of calcium chloride and 3 parts by weight of magnesium sulfate. It was. Similar to Example 12, this product can be sprinkled on various foods and drinks that have a light salty taste and the food is blurred and unsatisfactory, and the salt enhances the taste as well as the taste to achieve a satisfactory taste. In addition, the use of this product not only allows you to enjoy a satisfying diet while being a low-salt food and drink, but also fortifies minerals that are easily deficient, such as calcium and magnesium, so patients with cardiovascular diseases. It can be used to promote the treatment of calcium, prevent adult diseases, beauty, maintain and improve health, etc.

【0053】

[Effect of the invention]

As described above, the present invention relates to a salt-to-taste enhancing method, a umami-enhancing method, or a salt-to-taste and umami-enhancing method of foods and drinks, which is characterized by using trehalose. While I remembered that the taste was light and unsatisfactory, according to the present invention, although it is a low-salt food and drink, the taste is enriched like ordinary food and drink, and it is possible to enjoy a satisfying eating habit. .. At the same time, the daily intake of sodium chloride can be significantly reduced, which promotes recovery of patients with cardiovascular diseases such as hypertension, renal disease, and heart disease, prevents adult diseases, and maintains and promotes beauty and health. Can greatly contribute to. Therefore, the establishment of the present invention has extremely great industrial significance to related industries including the food industry, the pharmaceutical industry, and the health industry.