JP4351611B2 - Liquid seasoning - Google Patents

Description

  The present invention relates to a liquid seasoning having a salty taste despite a low salt content.

  Liquid seasonings represented by soy sauce are widely used as seasonings indispensable for various dishes as well as Japanese dishes. On the other hand, excessive intake of salt has an adverse effect on kidney disease, heart disease, and hypertension, so all foods and drinks are low-salt, and a typical example is low-salt soy sauce. And low salt soy sauce has salt content defined as 9 w / w% or less.

  Thus, it is desirable to use a reduced salt seasoning to limit salt intake. However, since the salted liquid seasoning has a low salt content, many people feel that the so-called salty taste is not sufficiently felt and the taste is not sufficient. For this reason, while salt intake restriction is recommended, low-salt liquid seasonings are not widespread, and low-salt soy sauce is not used.

  Various approaches have been made to improve the lack of taste of liquid seasonings. For example, in salt-reduced soy sauce, there is a method of using potassium chloride as a salt substitute (Patent Documents 1 and 2). There is a problem. Moreover, in the method of adding trehalose to low-salt soy sauce (Patent Document 3), the method of adding capsaicin (Patent Document 4), and the method of adding perilla leaf extract (Patent Document 5) There is a problem of feeling. In the method of making low salt, light color and high nitrogen (Patent Document 6), the richness is enhanced, but the salty taste is not mentioned. Furthermore, although it is not a technique of reduced salt soy sauce, there is also a technique of adding a specific organic acid, amino acid or the like in combination as a method of enhancing the salty taste when salt is reduced (Patent Document 7).

Japanese Patent No. 2675254 Japanese Patent Publication No. 06-97972 Japanese Patent Laid-Open No. 10-66540 JP 2001-245627 A Japanese Patent Laid-Open No. 2002-165577 Japanese Patent Publication No. 05-007987 JP-A-11-187841

Each of these conventional efforts to improve the flavor of low-salt foods has achieved a certain effect, but is still not sufficient. In particular, it is not sufficient in terms of both a decrease in salt content and a salty taste.
An object of the present invention is to provide a liquid seasoning having a salty taste despite a low salt content.

  As used herein, “reduced salt soy sauce” refers to “soy sauce” and “soy sauce processed product” in which the amount of sodium in 100 g of product is 3550 mg (9 g as salt) or less, and is special for patients with nutrition improvement methods. It is not limited to food products. “Soy sauce” is a liquid seasoning as defined in the Japanese Agricultural Standards, and “soy sauce processed products” means “soy sauce” that meets Japanese Agricultural Standards, seasonings, sours, flavorings, dashi, extracts, etc. This is a liquid seasoning used for the same purpose as “soy sauce”. Here, “soy sauce” described in the present application has the same concept as “soy sauce” in Japanese agricultural and forestry standards. In addition, the “liquid seasoning” described in the present application is a concept including a seasoning having a requirement of the present application that is out of the specifications of the low salt soy sauce and the low salt soy sauce. In the liquid seasoning industry, the content of the compounding substance is usually expressed in w / v%, but in the present application, the compounding amount of each component is described in mass% in the entire liquid seasoning. In this case, for example, in the case of the nitrogen content of soy sauce, “1.6 mass%” corresponds to “1.9 w / v%”.

  As a result of studying means for giving a salty taste even when the salt content is 9% by mass or less, the present inventor has made the salt content as low as 9% by mass or less and 0.5 to 4.2% by mass of potassium. It was found that by adding a specific flavor-improving component in the system of%, a salty taste is felt stronger and a liquid seasoning having a good taste can be obtained.

That is, the present invention includes the following components (A) to (C):
(A) salt 9 mass% or less,
(B) 0.5 to 4.2% by mass of potassium,
(C) selected from organic acids or salts thereof having a valence of 2 or less, alkali metal salts of phosphoric acid, inorganic carbonates, inorganic ammonium salts, starch degradation products, protein degradation products, sweeteners, plant extracts and polysaccharides A liquid seasoning containing one or more substances is provided.

  According to the present invention, it is possible to obtain a liquid seasoning that can sufficiently feel a salty taste even though the salt content is 9% by mass or less.

  The content of (A) sodium chloride in the liquid seasoning of the present invention is 9% by mass or less, but it is 7-9% by mass, especially 8-9% by mass, and the blood pressure lowering action and flavor (salt taste is sufficient). From the point of feeling). In the present invention, “content” refers to the ratio of the whole liquid seasoning unless otherwise specified.

  The content of (B) potassium in the liquid seasoning of the present invention is 0.5 to 4.2% by mass, preferably 1 to 3.6% by mass, and more preferably 1.5 to 3.1% by mass. It is preferable in terms of enhancing the salty taste and not causing a bitter taste despite the low salt content. Further, potassium is preferably potassium chloride from the viewpoint that it has a salty taste and a little off-taste. When potassium chloride is used, it is preferably 1 to 7% by mass, more preferably 2 to 6% by mass, and particularly preferably 3 to 5% by mass.

  In order to adjust the salt content and potassium content to the above ranges, for example, a method of producing soy sauce using a mixed solution of sodium chloride and potassium chloride, for example, as feed water; obtained using a solution of potassium chloride alone as the feed water Method of mixing soy sauce and soy sauce obtained using salt water alone as feed water; ordinary soy sauce using salt water as feed water is desalted soy sauce from which salt has been removed by electrodialysis, membrane treatment, etc. And the like.

  Component (C) of the liquid seasoning of the present invention acts as a flavor improver, and has an organic acid having a valence of 2 or less or a salt thereof, an alkali metal salt of phosphoric acid, an inorganic carbonate, an inorganic ammonium salt, and starch. It is 1 type, or 2 or more types of substances selected from a degradation product, a protein degradation product, a sweetener, a plant extract, and a polysaccharide.

  Examples of organic acids having a valence of 2 or less or salts thereof include lactic acid, fumaric acid, adipic acid, tartaric acid, succinic acid, malic acid, acetic acid, oxalic acid, gluconic acid, pantothenic acid, and saturated aliphatic monocarboxylic acids, and these These include alkali metal salts such as sodium and potassium, or alkaline earth metal salts such as calcium, and one or more of these can be used. Ascorbic acid is also used as having the same action. Among them, lactic acid, succinic acid, malic acid or a salt thereof is preferable. When the content in the liquid seasoning of the present invention is converted into a free acid, lactic acid is 0.9 to 3% by mass, and further 1.3 to 3%. 3% by mass, especially 1.5-2.5% by mass, succinic acid is 0.004-2% by mass, furthermore 0.06-1.5% by mass, especially 0.1-1% by mass, malic acid is 0%. It is preferable that the content is from 0.05 to 2% by mass, and further from 0.1 to 1.5% by mass, from the viewpoint of improving the flavor of soy sauce, such as enhancement of salty taste and reduction of off-taste and bitterness. Saturated aliphatic monocarboxylic acid (having 6 or more carbon atoms) is contained in the liquid seasoning of the present invention in an amount of 1 to 100 mass ppm to improve the flavor of soy sauce, such as enhancing salty taste and reducing taste and bitterness To preferred. Others are contained in the liquid seasoning of the present invention in an amount of 0.01 to 3% by mass, preferably 0.02 to 2% by mass, soy sauce flavor, enhanced salty taste, reduced taste, bitterness, etc. It is preferable from the point of improving.

  The alkali metal salts of phosphoric acid include sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, tripolyphosphorus Examples thereof include sodium acid salt, potassium tripolyphosphate, sodium metaphosphate, or potassium metaphosphate, and one or more of these can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by mass, preferably 0.02 to 1% by mass, which improves the flavor of soy sauce by enhancing salty taste and reducing taste and bitterness. It is preferable from the point of making it.

  Examples of the inorganic carbonate include alkali metal salts such as sodium and potassium carbonate, magnesium carbonate, sodium bicarbonate, and the like, and one or more of these can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by mass, preferably 0.02 to 1% by mass, which enhances the salty taste and reduces the taste and bitterness of the soy sauce. It is preferable from the point of improving.

Examples of inorganic ammonium salts include ammonium carbonate and ammonium chloride, and one or more of these can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by mass, preferably 0.02 to 1% by mass, which enhances the salty taste and reduces the taste and bitterness of the soy sauce. It is preferable from the point of improving.

  Examples of the starch degradation product include dextrin, acid-degraded starch, oxidized starch, and cyclodextrin, and one or more of these can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by mass, preferably 0.02 to 1% by mass, which improves the flavor of soy sauce by enhancing salty taste and reducing taste and bitterness. It is preferable from the point of making it.

  Examples of protein degradation products include partial gelatin degradation products and soybean peptides, and one or more of these can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by mass, preferably 0.02 to 1% by mass, which enhances the salty taste and reduces the taste and bitterness of the soy sauce. It is preferable from the point of improving.

  Examples of the sweetener include artificial sweeteners such as saccharin sodium, aspartame, acesulfame potassium and sucralose, extracted sweeteners such as tamarind koji extract, sucrose and lactose, and one or more of these may be used. it can. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by mass, preferably 0.02 to 1% by mass, which enhances the salty taste and reduces the taste and bitterness of the soy sauce. It is preferable from the point of improving.

  Examples of plant extract include perilla extract and chili extract, and one or more of these can be used. The shiso extract is contained in the liquid seasoning of the present invention in an amount of 0.01 to 5% by mass, preferably 0.02 to 3% by mass to enhance the salty taste and reduce the taste and bitterness. It is preferable from the point of improving. The chili extract is contained in the liquid seasoning of the present invention in an amount of 0.01 to 5 mass ppm, preferably 0.02 to 1 mass ppm. It is preferable from the point of improving. Examples of the polysaccharide include carrageenan, guar gum and the like, and one or two or more can be combined. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by mass, preferably 0.02 to 1% by mass. It is preferable from the point of improving.

  In the liquid seasoning of this invention, (D) nitrogen content in the liquid seasoning of the part except a component (C) shall be 1.6 mass% or more with substances other than a component (C). It is preferable in terms of enhancing the salty taste and not causing a bitter taste despite the low salt content. The nitrogen content is more preferably 1.6-2% by mass. Usually, in soy sauce, it is said that when the nitrogen content is increased, the taste becomes mellow and the salty taste is lowered, but the salt content is low, soy sauce containing potassium, and the nitrogen content is within the above range. It was completely unexpected that the salty taste was improved.

  The normal soy sauce has a nitrogen content of 1.2 to 1.6% by mass. To make the nitrogen content 1.6% by mass or more, soy sauce brewed by a normal method is added nitrogen such as amino acids. This can be achieved by adding the substance to be contained in an amount within the specified range of the present invention, or by performing steps of concentration and desalting. For example, while removing salt by reducing salt concentration, adjusting the dilution rate with volatile components containing water as the main component, and transferring ion hydration water that occurs when removing salt by electrodialysis equipment There is a method of concentrating nitrogen content at the same time. In addition, salt-reduced soy sauce with a lower salt content than usual by RO membrane or reduced pressure concentration to increase the nitrogen content, or conversely, desalting from soy sauce with higher nitrogen content, such as tamari soy sauce or re-prepared soy sauce There is a method.

  In the liquid seasoning of this invention, it is preferable to add the substance containing nitrogen other than a component (C) as a method of raising nitrogen content. Among nitrogen-containing substances, amino acids, particularly acidic amino acids and basic amino acids are preferred from the viewpoint of enhancing salty taste and sustainability. The content in the liquid seasoning is preferably such that the acidic amino acid exceeds 2% by mass and / or the basic amino acid exceeds 1% by mass. Further, the acidic amino acid is preferably more than 2% by mass and not more than 5% by mass, more preferably 2.4 to 4.5% by mass, particularly preferably 2.5 to 3.8% by mass from the viewpoint of the persistence of salty taste. It is preferable from the viewpoint of the persistence of salty taste that the amino acid content is more than 1% by mass and 3% by mass or less, further 1.2 to 2.5% by mass, particularly 1.5 to 2% by mass. In addition, the liquid seasoning of the present invention is preferably based on a brewing seasoning from the viewpoint of the sustainability of salty taste, flavor, etc.In this case, the amino acids include those derived from raw material soy sauce, and in the above range When it is less, it is preferable to attach an acidic amino acid or a basic amino acid salt. The “acidic amino acid, basic amino acid” referred to in the present invention refers to a free (free) amino acid or amino acid salt, but the content defined in the present invention is a value converted to a free amino acid. Say.

  In the liquid seasoning of the present invention, among the acidic amino acids and basic amino acids, aspartic acid and glutamic acid, which are acidic amino acids, are preferable from the viewpoint of the persistence of salty taste, and it is further preferable to use aspartic acid and glutamic acid in combination. From the standpoint of sustainability. In this case, the content of aspartic acid is preferably 1 to 3% by mass, more preferably 1.2 to 2.5% by mass, and particularly preferably 1.2 to 2% by mass, from the viewpoint of sustaining salty taste. When aspartic acid is based on a brewing seasoning, it also includes those derived from raw materials, and when it is less than the above range, it is preferable to add L-aspartic acid, sodium L-aspartate and the like. In addition, the content of glutamic acid is preferably 1 to 2% by mass, more preferably 1.2 to 2% by mass, and particularly preferably 1.3 to 1.8% by mass from the viewpoint of salty persistence. When glutamic acid is based on a brewing seasoning, it includes those derived from raw materials, and when it is less than the above range, it is preferable to separately attach L-glutamic acid, sodium L-glutamate and the like.

  Examples of basic amino acids include lysine, arginine, histidine, and ornithine. Among them, lysine and histidine are preferable, and histidine is particularly preferable. The content of lysine is preferably 0.5 to 1% by mass from the viewpoint of salty irritation, and the content of histidine is 0.2 to 2% by mass, more preferably 0.5 to 1% by mass. From the viewpoint of enhancement of salty taste and sustainability. When these basic amino acids are also based on brewing seasonings, they also include those derived from raw materials.

  In the liquid seasoning of the present invention, the mass ratio of aspartic acid / (B) potassium is preferably 0.25 or more, more preferably 0.3 or more, particularly 0.46 or more, and particularly 0.5 or more. It is preferable from the point of eliminating the bitter taste derived from potassium chloride.

  Moreover, in the liquid seasoning of this invention, it is preferable to make mass ratio of content of aspartic acid / (D) nitrogen in the liquid seasoning of the part except a component (C) into 0.5 or more. The mass ratio is preferably 0.6 or more, particularly 0.7 or more from the viewpoint of enhancing the saltiness and improving the sharpness.

Furthermore, in the liquid seasoning of the present invention, the addition of (E) a nucleic acid-based seasoning and another amino acid-based seasoning can synergistically enhance the salty taste, and not only the salty taste but also the bitterness. It is preferable from the viewpoints of reduction of soy sauce and enhancement of soy sauce feeling.
Specifically, examples of the nucleic acid seasoning include sodium, potassium or calcium salts such as 5'-guanylic acid and 5'-inosinic acid. The content of the nucleic acid seasoning is preferably from 0.005 to 0.2 mass%, particularly preferably from 0.01 to 0.1 mass%.

  Other amino acid seasonings include acidic amino acids, basic amino acids, and salts thereof, such as glycine, alanine, phenylalanine, cystine, threonine, tyrosine, isoleucine, or sodium or potassium salts thereof. These may be used alone or in combination of two or more. In terms of amino acid seasonings, when converted to free amino acids, glycine exceeds 0.3 mass%, alanine exceeds 0.7 mass%, phenylalanine exceeds 0.5 mass%, and cystine exceeds mass%. Threonine is more than 0% by mass, tyrosine is more than 0.2% by mass, isoleucine is more than 0.5% by mass, and the upper limit is preferably 1.5% by mass or less. Of these, isoleucine is preferable from the viewpoint of salty sustainability, and the content is preferably more than 0.5% by mass and 1% by mass or less.

  Moreover, in the liquid seasoning of this invention, it is preferable that pH is 3-6.5, Furthermore, 4-6, especially 4.5-5.5 from the point which a flavor does not deteriorate. Furthermore, it is preferable to have a special value of 4 to 9% by mass of chlorine and 20 to 45% by mass of solid content.

  In addition, ethanol, mirin, brewed vinegar and the like can be added to the liquid seasoning of the present invention according to taste and the like, and can be applied to various soy sauce processed products such as soy sauce and sauce.

(1) Preparation method of test products 1 and 2 Low salt soy sauce A and B were prepared as two salt-reduced soy sauces having different potassium contents. Using these soy sauces as base soy sauce, potassium chloride, sodium L-aspartate, sodium L-glutamate, and various flavor improvers were added, and the amounts shown in Tables 1 and 2 were obtained.

(2) Method for measuring salt content The salt content was determined by measuring the sodium content and converting it to the salt content. The sodium content was measured by an atomic absorption photometer (Z-6100 type Hitachi Polarized Zeeman atomic absorption photometer).

(3) Measuring method of potassium and potassium chloride content Potassium content was measured by the same thing as the above-mentioned sodium content measurement.

(4) Measuring method of nitrogen content Nitrogen concentration was measured with a total nitrogen analyzer (Mitsubishi Kasei TN-05 type).

(5) Measuring method of free amino acid content The free amino acid content in the whole system was measured with an amino acid analyzer (Hitachi L-8800).

(6) Evaluation method About the obtained liquid seasoning, sensory evaluation of salty taste and bitter taste was carried out by the two-point identification test method by 20 panelists. Moreover, the taste of the flavor as soy sauce was evaluated as a comprehensive evaluation. The control of test product 1 was reduced salt soy sauce A, and the control of test product 2 was reduced salt soy sauce B. Comprehensive evaluation was performed according to the following criteria. The obtained results are shown in Tables 1 and 2.

[Judgment criteria for comprehensive evaluation]
5: It has a very favorable salty taste and excellent in harmony of taste.
4: Has a very favorable salty taste and harmonious taste.
3: Has a good salty taste and harmonious taste.
2: Slightly lacking in harmony of taste.
1: Lack of harmony in taste, and bitterness and taste.

As shown in Table 1, disodium succinate, which is a flavor improver, was added to the reduced salt soy sauce A in a range of 0 to 2%. In this case, potassium chloride was blended so as to be 4% by mass. As a result, good salty taste was obtained when the addition amount was about 0.2% by mass (test products 1-1 to 8).
Further, in the system in which disodium succinate was added to the reduced salt soy sauce A, the content of potassium chloride was changed. In this case, disodium succinate was blended so as to be 0.05% by mass. As a result, when potassium chloride is added to the liquid seasoning in the range of 1 to 7% by mass, a good salty taste is obtained, and further in the range of 2 to 6% by mass, particularly in the range of 3 to 5% by mass. In addition, a good salty taste was obtained (test products 1-9 to 17).
Further, when 0.05% by mass of disodium succinate and 4% by mass of potassium chloride were added to the reduced salt soy sauce B, the salty taste was stronger than that of the reduced salt soy sauce A, and a favorable flavor was obtained ( Test product 1-18).
Moreover, the system which mix | blended L-succinic acid disodium 0.05% and potassium chloride 4 mass% to the low salt soy sauce A, and also added 1 mass% of sodium L-aspartate and 0.5 mass% of sodium L-glutamate. Then, it became more salty and became a preferable flavor (test sample 1-19).

  As shown in Table 2, the base soy sauce was reduced salt soy sauce B, and various flavor improvers were added. In this case, 4% by mass of potassium chloride, 1% by mass of sodium L-aspartate, and 0.5% by mass of sodium L-glutamate were added (test products 2-1 to 22). As a result, by adding various flavor improvers, the salty taste was enhanced, the bitter taste of potassium was suppressed, and a favorable flavor was obtained.

Claims (3)

The following components (A) to (C):
(A) salt 9 mass% or less,
(B) 1 to 4.2% by mass of potassium,
(C) 0.01 to 1.5% by mass of succinic acid or its alkali metal salt in terms of free succinic acid and / or 0.1 to 1.% of malic acid or its alkali metal salt in terms of free malic acid . 5 % by mass
Containing low-salt soy sauce.   The salt-reduced soy sauce according to claim 1, wherein the content of (D) nitrogen in the salt-reduced soy sauce is 1.6% by mass or more with aspartic acid and glutamic acid. 3. The low-salt soy sauce contains 1 to 3% by mass of aspartic acid and 1 to 2% by mass of glutamic acid, and aspartic acid / (B) potassium ≧ 0.25 (mass ratio). Reduced salt soy sauce.