JP5117626B2 - Containerized liquid seasoning - Google Patents

Description

  The present invention relates to a containerized liquid seasoning containing flavonoids.

Saltiness is closely related to the taste of food. Sodium and chlorine are essential nutrients for the human body. Therefore, salt plays an important role in the seasoning, storage and processing of foods, and is one of seasonings essential for the food industry. However, excessive intake of salt is considered to be a risk factor for hypertension and heart disease, and a reduction in salt intake is strongly desired. In order to reduce the amount of salt intake, the amount of salt contained in food or drink may be reduced. Generally, when the amount of salt in food is reduced by 10% or more, the taste is impaired.
Under such circumstances, a salty taste enhancing substance capable of imparting a sufficient salty taste by increasing the salty taste of salt has been proposed even if the amount of salt used is reduced. As salty taste enhancing substances, for example, peptides and saturated aliphatic monocarboxylic acids having 3 to 8 carbon atoms are known (Patent Documents 1 and 2 and Non-Patent Document 1), but the salty taste enhancing substances are not sufficiently effective. Issues such as difficulties in the flavor of origin and high costs have been pointed out.

  On the other hand, there is an increasing interest in the physiological functions of various components contained in food. As one of the materials having physiological functions, flavonoids can be mentioned. Flavonoids are contained in plant foods, and for example, blood pressure lowering action, lipid metabolism improving action, allergy suppressing action and the like are known (Patent Documents 3 to 6).

Although flavonoids have useful physiological functions, they have problems in that they have a low solubility in water, and have a different taste such as bitterness, astringency, and astringency. On the other hand, techniques for improving the solubility of flavonoids (Patent Documents 7 to 9) and techniques for improving the flavor derived from flavonoids (Patent Documents 10 to 12) are already known. Furthermore, the technique which applies flavonoids to food is proposed, for example, the technique used for a seasoning is disclosed (patent documents 13-18). Among flavonoids, flavones with many methoxy residues are known to have a salty taste mitigating action, a sweetness remaining suppressing action, and the like, but the flavonoids are not known to have a salty taste enhancing action. In addition, the sweet taste improving effect by flavonoids, the blue odor of vegetable drinks and herbal medicines, astringency, sour taste reducing action, and unpleasant taste reducing action are disclosed (Patent Documents 19 to 25).
However, it cannot be said that the solution of the above problems is sufficient yet, and there are very few practical examples in which useful flavonoids are applied to actual foods.

JP 63-3766 Japanese Patent Laid-Open No. 5-184326 JP-A-8-283154 Japanese Patent Laid-Open No. 2001-240539 Japanese Patent Laid-Open No. 2002-47196 JP 2005-225847 JP-A-3-27293 JP 2000-327692 A JP 2004-238336 A JP 2001-309764 A JP 2005-245291 A JP 2005-145933 JP WO 98/18348 pamphlet JP 2000-78955 A JP 2000-78956 A JP 2002-291441 A JP 2004-290129 A JP 2005-168458 A WO 93/10677 pamphlet US patent 4031265 specification U.S. Pat. JP-A-6-335362 JP-A-8-256725 Japanese Patent Laid-Open No. 11-318379 Japanese Patent Laid-Open No. 2004-49186 Biosci. Biotech. Biochem. 63,555 (1999)

When the present inventors examined the application of flavonoids to liquid seasonings, it was found that the color tone of foods using liquid seasonings might change depending on the use conditions. Therefore, when the relationship between the type of flavonoids and the color change of food was examined, especially when a seasoning containing rutin was used in egg dishes, the original yellow color of the egg turned brown and the appearance was significantly impaired. I found out.
Therefore, the object of the present invention is to contain flavonoids having useful physiological effects, suppress the color tone change of food, suppress the off-flavor derived from flavonoids, have a good flavor, and have a salty taste enhancing action. Accordingly, an object of the present invention is to provide a container-packed liquid seasoning that can reduce the amount of salt and can have useful physiological functions such as blood pressure lowering action.

  The present inventor has studied to apply flavonoids having useful physiological functions to liquid seasonings having a good flavor. As a result, by blending specific flavonoids, sodium and ethanol in specific ratios, color change of food is suppressed, flavonoid-derived off-flavor is suppressed, flavor is good, and salty taste persistence is enhanced. Thus, it was found that a container-packed liquid seasoning capable of reducing the amount of salt and having a useful physiological function such as a blood pressure lowering effect can be obtained.

That is, the present invention provides the following (A), (B) and (C),
(A) Sodium 0.4-8 mass%
(B) Flavonoids 0.01-4% by mass
(C) Ethanol 1-10% by mass
And (B) flavonoids provide a containerized liquid seasoning satisfying the following formula (1).
Y / (X + Y) = 0.05-1 Formula (1)
Here, X and Y are the following numbers, respectively.
X: Number of OH groups bonded to the benzene ring in one flavonoid molecule
Y: Number of OCH ₃ groups bonded to the benzene ring in one flavonoid molecule

  According to the present invention, despite the inclusion of flavonoids, the color change of the food is suppressed, the bitterness, astringency, and savory taste derived from the substance are suppressed, the flavor is good, and the salty taste A container-packed liquid seasoning with enhanced sustainability can be obtained. Moreover, the application to the container-packed liquid seasoning of flavonoids which have useful physiological functions, such as a blood pressure lowering effect, is attained. Furthermore, by using the container-packed liquid seasoning of the present invention, it is possible to design and manufacture foods with a small amount of sodium.

  In the container-packed liquid seasoning of the present invention, it is necessary to contain (A) sodium, (B) flavonoids, and (C) ethanol.

  The container-packed liquid seasoning of the present invention contains (A) 0.4 to 8% by mass of sodium (hereinafter simply referred to as “%”), preferably 1.4 to 7.4%, more preferably The content of 2.2 to 6.2%, further 3.1 to 5.7%, particularly 3.6 to 5.4%, especially 3.8 to 5.1% is salty, preserved and physiological effects. From the viewpoint of industrial productivity.

  In the present invention, (A) sodium refers to “sodium” or “Na” on the food ingredient label, and refers to what is blended in the form of a salt in the seasoning (the alkali metals other than sodium described below) The same applies to alkaline earth metals). Sodium is one of the important electrolytes for the human body, and most of it is distributed in the extracellular fluid. The concentration is maintained at about 135 to 145 mol / L and occupies most of the cations in the extracellular fluid. Therefore, excessive intake of sodium is a major cause of hypertension due to water retention for maintaining the concentration.

  In the present invention, inorganic sodium salts, organic acid sodium salts, amino acid sodium salts, nucleic acid sodium salts, and the like can be used as sodium. Specific examples include sodium chloride, sodium glutamate, sodium aspartate, sodium gluconate, sodium succinate, sodium inosinate, sodium guanylate, and a mixture of two or more thereof. Use of sodium chloride as sodium chloride is preferable in terms of cost.

  Various salt is commercially available, but 0.01 to 2 parts of magnesium chloride and 0 to 0 of calcium chloride with respect to 100 parts by weight of sodium chloride (hereinafter simply referred to as “parts”) on a dry matter basis. What contains 0.01-2 parts and 0.01-2 parts of potassium chloride is preferable at the point of flavor and industrial productivity. In the present invention, the sodium content can be measured by an atomic absorption photometer (Z-6100 Hitachi Polarized Zeeman atomic absorption photometer).

In the container-packed liquid seasoning of the present invention, the content of (B) flavonoids is 0.01 to 4%, preferably 0.06 to 2%, more preferably 0.1 to 1.5%, especially 0. It is preferably from 2 to 1%, particularly from 0.3 to 0.8%, from the viewpoints of flavonoid-derived off-flavor suppression, enhanced salty persistence, and physiological effects.
Furthermore, the content of flavonoids in the container-packed liquid seasoning of the present invention is preferably 0.25 to 50 parts, more preferably 1.25 to 40 parts, and further 2. 5 to 30 parts, more preferably 5 to 25 parts, particularly 7 to 23 parts, and particularly 9 to 22 parts are preferable from the viewpoints of flavonoid-derived off-flavor suppression, enhanced salty sustainability, and salty balance.

The flavonoids in the present invention are flavonoids or glycosides thereof (hereinafter referred to as “flavonoid glycosides” or simply “glycosides”), and those obtained by adding a sugar (hereinafter referred to as “sugar addition”). ”)”. Flavonoids refer to flavones, flavonols, flavanones, flavanonols, and isoflavones in a narrow sense, but in a broad sense refers to a group of compounds having C ₆ -C ₃ -C ₆ as a basic skeleton, including flavans, flavanols, isoflavanones, Anthocyanidins, leucoanthocyanidins, proanthocyanidins and the like are also included.

Also, the benzene rings at both ends in the flavonoid molecule are referred to as A ring and B ring, respectively, and the intermediate pyran ring (or pyrone ring) is referred to as C ring, but OH bonded to the A ring and B ring in each molecule. Flavonoids include those having different numbers of groups (hydroxyl groups) or those having an OCH ₃ group (methoxy group) bonded thereto. For example, tangeretin, olanetine, sinensetin, isocinencetin, limocitrin, limositol, nobiletin, acacetin, dysmethine, apigenin, luteolin, kaempferol, quercetin, myricetin, isorhamnetin, crosoeriol, isosakuranetin, hesperetin, naringinol, naringenol, edinoditinol Examples include glycitein, genistein, pelargonidin, cyanidin, peonidin, delphinidin, petunidin, malvidin, tricine, morin, pectrinaligenin and the like.

The flavonoid glycoside refers to the flavonoid in which a sugar is glycoside-bonded, and the flavonoid glycoside in which the sugar is not bound is referred to as an aglycon. Glycosides include O-glycosides that are glycoside-bonded to hydroxyl groups in flavonoid molecules, and C-glycosides that are bound to A- and B-rings ("Food Discoloration Chemistry" edited by Susumu Kimura et al., Mitsutoshi, 1995). Year).
Flavonoid glycosides include flavone glycosides, flavan glycosides, flavanone glycosides, flavanol glycosides, flavonol glycosides, flavonol glycosides, isoflavone glycosides, isoflavanone glycosides, anthocyanidin glycosides Body, leucoanthocyanidin glycoside, proanthocyanidin glycoside, etc., but flavone glycoside, flavan glycoside, flavanone glycoside, flavanol glycoside, flavonol glycoside, flavonol glycoside, isoflavone It is preferable that it is a 1 type, or 2 or more types of mixture of glycoside and isoflavanone glycoside. Also included are those in which the number of OH groups (hydroxyl groups) bonded to the A ring and B ring in each molecule is different, and those in which an OCH ₃ group (methoxy group) is bonded. Of these, those having a blood pressure lowering action are preferable because they meet the gist of the present invention.

  Examples of sugars bound to flavonoids include monosaccharides such as glucose, galactose, rhamnose, xylose, arabinose and apiose, disaccharides such as lutinose, neohesperidose, sofolose, sambubiose and laminaribiose, gentiotriose and glucosyl lutinose And trisaccharides such as glucosyl neohesperidose, sugar adducts thereof, and mixtures thereof. From the viewpoint of flavor and solubility in water, it is preferable to use sugar adducts.

  The flavonoid glycoside is a combination of the above aglycone and saccharide, specifically hesperidin, neohesperidin, eriocitrin, neoeriocitrin, naringin, raliltin, purnin, didimine, poncillin, astragalin, isoquercitrin, Quercitrin, rutin, hyperin, quercimelitrin, myricitrin, daidzin, glycitin, genistin, calisterfin, chrysanthemine, cyanine, kerocyanin, ideine, mecocyanin, peonine, delphine, nasin, petuninin, malvin, enin, nariftin, leufoline, apibrain, linaroside , Narcissine, sugar adducts thereof, derivatives thereof, processed products of these enzymes, mixtures of two or more of these, hesperidin, methyl hess Lysine, hesperidin was hesperidinase treatment, hesperidin compounds are those sugar adducts are preferred. In particular, from the viewpoint of flavor and solubility in water, it is preferable to use a sugar adduct of the above flavonoid glycoside, for example, a glucose adduct of hesperidin (trade name: αG-Hesperidin PA-T, manufactured by Toyo Seika Co., Ltd.). .

  In the present invention, it is necessary for the (B) flavonoids to satisfy the following formula (1) in terms of flavor and color change suppression.

Y / (X + Y) = 0.05-1 Formula (1)
Here, X and Y are the following numbers, respectively.
X: Number of OH groups bonded to the benzene ring in one flavonoid molecule
Y: Number of OCH ₃ groups bonded to the benzene ring in one flavonoid molecule

In the present invention, the numerical value of the formula (1) is 0.05 to 1, preferably 0.1 to 0.7, more preferably 0.15 to 0.5, and further 0.2 to 0.45. In particular, 0.25 to 0.4, particularly 0.27 to 0.35 is preferable in terms of salty taste enhancement, off-flavor suppression, and stability. In particular, since the OH group bonded to the benzene ring is easily oxidized during storage, it is preferable that the OCH ₃ group is bonded instead of the OH group, and the numerical value of the formula (1) is in the above range. preferable. Specific examples satisfying the formula (1) include hesperidin, methyl hesperidin, pectrinarigenin, nobiletin, brassidin, narcissin, linaroside, tricine, isorhamnetin, tangelitin, sinencetin, diosmin, acetetine, hesperetin, hesperidin-treated hesperidin, malvin, enin , Petunin, peonine, sugar adducts thereof, mixtures of two or more of these, preferably hesperetin, hesperidin, hesperidin sugar adducts, hesperidin-treated hesperidin, methyl hesperidin, a mixture of two or more of these In particular, hesperidin, hesperidin sugar adduct, and a mixture thereof are preferable from the viewpoint of color change suppression, flavor, solubility in water, and industrial productivity.

In the present invention, the (B) flavonoids are preferably flavonoid glycosides in terms of solubility. In the flavonoid glycoside, the mass% of the glycoside in the following formula (2) is preferably 80% or more, more preferably 85 to 100%, particularly 90 to 99.9%, and particularly 91 to 99%. Is preferable in terms of flavor and solubility.
Glycoside / {Glycoside + Aglycon} × 100 (%) Formula (2)

  In the present invention, the content of (B) flavonoids can be measured by using high performance liquid chromatography ("Food Discoloration Chemistry" edited by Susumu Kimura et al., Korin, 1995). In particular, the content of hesperidins can be measured by the method described in the paper (Biosci. Biotech. Biochem., 58 (11), 1990, 1994).

  In the present invention, the content of (C) ethanol in the container-packed liquid seasoning is 1 to 10%, preferably 2 to 7%, more preferably 2.5 to less than 5%, especially 3 to 4.5%. This is preferable because it increases the solubility of the flavonoids, significantly reduces the off-flavor of the flavonoids, and gives a refreshing taste as a whole.

  Furthermore, the content of (C) ethanol in the container-packed liquid seasoning is 25 to 250 parts, preferably 40 to 200 parts, more preferably 55 to 175 parts, and further 70 to 70 parts per 100 parts of (A) sodium. 150 parts, particularly 80 to 135 parts, especially 85 to 125 parts, are preferable from the viewpoints of solubility, off-flavor, flavor balance, and refreshing taste of the flavonoids.

  In the present invention, the content of (C) ethanol refers to the total amount of the ethanol amount derived from the raw material and the newly added ethanol amount. That is, when a fermented material or the like is used as a seasoning raw material in addition to sake such as sake or wine, brewed seasoning such as soy sauce or miso, ethanol derived from the raw material may be included. In that case, the sum of the amount of ethanol derived from the raw material and the amount of newly added ethanol is within the above range. In addition, content of (C) ethanol can be measured using a gas chromatography (GLC).

  In the present invention, the content of (D) umami seasoning in the container-packed liquid seasoning is preferably 0.1 to 10%, more preferably 0.5 to 7%, even more preferably 1 to 5%, particularly The content of 1.5 to 4%, particularly 2 to 3.5% is preferable in terms of the flavonoid's off-taste, persistence of aftertaste, and flavor balance.

  Furthermore, it is preferable to contain 20 to 250 parts of (D) umami seasoning with respect to 100 parts of (A) sodium, more preferably 25 to 150 parts, more preferably 30 to 100 parts, especially 35 to 70 parts, The content of 40 to 50 parts is preferable in terms of the flavonoid's off-taste, persistence of aftertaste, and flavor balance.

  (D) Umami seasonings include protein / peptide seasonings, amino acid seasonings, nucleic acid seasonings, extract seasonings, organic acid salt seasonings, amino acid seasonings, nucleic acid seasonings. And organic acid salt seasonings are preferred.

  Examples of nucleic acid seasonings include sodium, potassium or calcium salts such as 5'-guanylic acid and inosinic acid. The content of the nucleic acid seasoning is preferably 0 to 0.2%, particularly preferably 0.01 to 0.1%. In the present invention, when a nucleic acid sodium salt is used, the sodium portion is configured as component (A), and the nucleic acid portion is configured as component (D). For example, in the case of disodium inosinate, the content is converted as component (A) for disodium and component (D) for glutamic acid.

  Examples of the amino acid seasoning include acidic amino acids, basic amino acids, and salts thereof. In the present invention, when an amino acid sodium salt is used, the sodium part constitutes the component (A) and the amino acid part constitutes the component (D). For example, in the case of sodium glutamate, the content is converted as component (A) for sodium and component (D) for glutamic acid. In the container-packed liquid seasoning of the present invention, the content of the amino acid seasoning is preferably more than 2% for acidic amino acids and / or more than 1% for basic amino acids. Moreover, it is preferable from the point of the sustainability of salty taste that acidic amino acids are more than 2% and 5% or less, and also 2.4 to 4.5%, especially 2.5 to 3.8%. The basic amino acid content is preferably more than 1% and 3% or less, more preferably 1.2 to 2.5%, and particularly preferably 1.5 to 2% from the viewpoint of the persistence of salty taste. In addition, the container-packed liquid seasoning of the present invention is preferably based on a brewed seasoning from the viewpoint of salty sustainability, flavor, etc.In this case, the amino acids include those derived from raw material soy sauce, When it is less than the range, it is preferable to further add an acidic amino acid, a basic amino acid salt or the like. 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.

  Further, in the container-packed 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 further, aspartic acid and glutamic acid may be used in combination. From the viewpoint of sustaining salty taste. In this case, the content of aspartic acid is preferably more than 1% and 3% or less, more preferably 1.2 to 2.5%, and particularly preferably 1.2 to 2% from the viewpoint of salty persistence. 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 further add L-aspartic acid, sodium L-aspartate, and the like. Further, the content of glutamic acid is preferably more than 1% and 2% or less, more preferably 1.2 to 2%, and particularly preferably 1.3 to 1.8% from the viewpoint of salty persistence. When glutamic acid is based on a brewing seasoning, it also includes those derived from raw materials. When it is less than the above range, it is preferable to further add L-glutamic acid, sodium L-glutamate and the like.

  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% in terms of salty irritation, and the content of histidine is 0.2 to 2%, more preferably 0.5 to 1%. It is preferable in terms of enhancement and durability. When these basic amino acids are also based on brewing seasonings, they also include those derived from raw materials.

  Examples of those other than the above include glycine, alanine, phenylalanine, cystine, threonine, tyrosine, isoleucine, or a sodium salt or potassium salt thereof, and one or more of them can be blended. When the amino acid content after blending is converted to free amino acid, glycine is over 0.3%, alanine is over 0.7%, phenylalanine is over 0.5%, cystine is over 0%, threonine is 0 More than .3%, tyrosine is more than 0.2%, isoleucine is more than 0.5%, and the upper limit is preferably 1.5% or less. Of these, isoleucine is preferable in terms of salty sustainability, and the content is preferably 0.5 to 1%.

  The amino acid content can be measured using an amino acid analyzer (Hitachi L-8800). The contents of nucleic acids and organic acids can be measured using high performance liquid chromatography (HPLC).

  In the present invention, as an organic acid salt-based seasoning, sodium salts, potassium salts, and the like of organic acids such as lactic acid, succinic acid, malic acid, citric acid, tartaric acid, and gluconic acid can be used. In particular, disodium succinate and sodium gluconate are preferable. These contents are preferably 0 to 0.3%, particularly preferably 0.05 to 0.2%. In the present invention, when an organic acid sodium salt is used, the sodium portion is configured as the component (A), and the organic acid portion is configured as the component (D). For example, in the case of sodium gluconate, the content is converted as a component (A) for sodium and as a component (D) for gluconic acid.

  In the present invention, in addition to nucleic acid-based seasonings, amino acid-based seasonings other than component (D), organic acid salt-based seasonings and acidulants can be synergistically enhanced saltiness, and not only salty taste, This is preferable from the viewpoint of reducing bitterness and enhancing the feeling of soy sauce.

In the present invention, it is preferable to use an alkali metal or alkaline earth metal other than sodium in terms of flavor and sodium intake reduction.
In the present invention, as an alkali metal or alkaline earth metal other than sodium, potassium salt, magnesium salt, calcium salt or the like is preferably used from the viewpoint of flavor. Examples of the potassium salt include potassium chloride, potassium citrate, potassium glutamate, potassium tartrate, potassium phosphate, potassium carbonate, potassium metaphosphate, and the like, but potassium chloride is preferred from the viewpoint that it has less taste. Examples of the magnesium salt include magnesium chloride, magnesium glutamate, magnesium oxide, magnesium carbonate, and magnesium sulfate. Magnesium chloride is preferred from the viewpoint of natural saltiness. Examples of calcium salts include calcium chloride, calcium lactate, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium glutamate, calcined calcium, calcium phosphate, calcium carbonate, ribonucleotide calcium, ribonucleotide calcium, calcium sulfate, and the like. Calcium lactate is preferable from the viewpoint of flavor and taste quality.

  The container-packed liquid seasoning of the present invention is produced by filling a container with a seasoning liquid that is blended, stirred and mixed so that (A) sodium, (B) flavonoids, and (C) ethanol are in a predetermined amount. be able to. As needed, (D) umami seasonings, water, inorganic salts, acids, amino acids, nucleic acids, sugars, excipients, spices, seasonings other than umami, antioxidants, colorants, preservatives, You may mix | blend various additives which can be used for foodstuffs, such as a toughening agent, an emulsifier, and a herb.

  The container-packed liquid seasoning of the present invention may be heat-treated as necessary. After the seasoning liquid is filled in the container, the heat treatment is performed, or the seasoning liquid is preheated with a plate heat exchanger or the like and then filled into the container.

  In the present invention, as the sour agent, lactic acid, succinic acid, malic acid, citric acid, tartaric acid, and the like can be used. Of these, lactic acid, malic acid, and citric acid are preferable, and lactic acid is particularly preferable. The content of lactic acid is preferably 0 to 2%, particularly preferably 0.3 to 1%. The content of malic acid and citric acid is preferably 0 to 0.2%, particularly preferably 0.02 to 0.1%.

  In addition, ammonium chloride, calcium lactate, and the like are effective as additives that enhance salty taste, but when cooked with soy sauce that has been blended, the former has a nasty taste, and in the latter, the food to be cooked is hard. Therefore, it is not preferable as a soy sauce having a function as a general-purpose seasoning.

  In the container-packed liquid seasoning of the present invention, the saccharide content is preferably less than 3.5%, more preferably 0.1 to 3%, particularly 0.2 to 2%, and particularly 0.5 to 1.5. % Is preferable in terms of flavor balance. Examples of the saccharide include glucose, galactose, arabinose, fructose, sucrose, and the like, as well as sugar alcohols such as glycerol, sorbitol, trehalose, and reduced syrup.

  In the present invention, in addition to the component (B), other substances having a blood pressure lowering action may be added. Other substances having a blood pressure lowering action include γ-aminobutyric acid, vinegar, nicotianamine, nucleic acid derivatives, soy sauce cake, sphingolipids, flavonoids other than component (B), polyphenols, substances having angiotensin converting enzyme inhibitory activity, etc. Is mentioned. The content of these substances in the container-packed liquid seasoning is 0.05 to 5%, more preferably 0.2 to 3%, and particularly 0.5 to 2% in terms of physiological function, flavor, and stability. Is preferable.

  As a substance having an angiotensin converting enzyme inhibitory activity, a peptide derived from a food material can be used. Particularly preferred are peptides derived from milk, peptides derived from cereals and peptides derived from fish meat. Here, the cereal-derived peptide is preferably a cereal-derived peptide having a molecular weight of 200 to 4000, particularly a corn-derived peptide having a molecular weight of 200 to 4000. Furthermore, peptides having a molecular weight of 200 to 4000 obtained by treating corn protein, soybean protein, wheat protein, etc. with a protease, particularly peptides having a molecular weight of 200 to 4000 obtained by treating corn protein with an alkaline protease (Japanese Patent Laid-Open No. Hei 7-2005). No. 284369). As peptides derived from fish meat, peptides having a molecular weight of 200 to 10,000 derived from fish meat, and peptides having a molecular weight of 200 to 10,000 obtained by subjecting fish meat such as mackerel, skipjack, tuna and saury to proteases, particularly bonito protein, are treated with protease. Peptides having a molecular weight of 200 to 10,000 are preferred.

  The strength of angiotensin converting enzyme inhibitory activity is indicated by a concentration (IC50) that inhibits the activity of angiotensin converting enzyme by 50%. If the IC50 of the peptide having angiotensin converting enzyme inhibitory activity used in the present invention is about 50 to 1000 μg / mL, a blood pressure lowering action can be expected in the container-packed liquid seasoning of the present invention.

  Commercially available peptides that can be blended in the container-packed liquid seasoning of the present invention include peptino (Nippon Food Chemicals, IC50: 130 μg / mL) as a corn-derived peptide, and glutamine peptide GP-1 (Nisshin Pharma) as a wheat-derived peptide. IC50: 508 μg / mL), high-newt (Fuji Oil, IC50: 455 μg / mL) as a peptide derived from soybean, peptide straight (Nippon Supplement, IC50: 215 μg / mL) as a peptide derived from skipjack.

  The angiotensin converting enzyme inhibitory activity of the peptide uses, for example, an ACE color (Fujirebio Co., Ltd.), a simple and reproducible measurement kit using the synthetic substrate p-hydroxybenzoyl-glycyl-L-histidyl-L-leucine. Can be measured.

  In the present invention, the flavonoids and blood pressure lowering action are that the nitrogen content of the portion excluding the component (B) and the substance having blood pressure lowering action in the container-packed liquid seasoning is 1.6% or more. Despite containing a substance, it is preferable because it does not lower the flavor and enhances the salty taste despite the low sodium content. The nitrogen content is more preferably 1.6-2%.

  In the case of normal soy sauce, the nitrogen content is 1.2 to 1.6%. To make the nitrogen content 1.6% or more, nitrogen such as amino acids is added to soy sauce brewed by a normal method. 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, sodium and salt are removed by the salt reduction method, and the dilution rate with water-based volatile components is adjusted, and ion hydration occurs when sodium and salt are removed by an electrodialyzer. There is a method of concentrating nitrogen content at the same time by using water movement. 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 (Science and technology of Soy Sauce supplement, edited by Toshiro Kuroshiro, published by Japan Brewing Association, 1994).

In the container-packed liquid seasoning of the present invention, in order to make the nitrogen content 1.6% or more, in addition to the above method, an amino acid seasoning, a nucleic acid seasoning and the like can also be contained.
Examples of the amino acid seasoning include glycine, alanine, phenylalanine, cystine, threonine, tyrosine, isoleucine, glutamic acid, aspartic acid, histidine, lysine, arginine, or a sodium salt, potassium salt or hydrochloride thereof. 1 type, or 2 or more types can be mix | blended. When the content of amino acid seasonings is converted to free amino acids, glycine is more than 0.3%, alanine is more than 0.7%, phenylalanine is more than 0.5%, cystine is more than%, and threonine is 0%. Super, tyrosine> 0.2%, isoleucine> 0.5%, glutamate> 1.3%, aspartate> 0.7%, histidine> 0.1%, lysine> 0.4% Arginine is more than 0.5%, and the upper limit of each is preferably 2% or less for glutamic acid, 3% or less for aspartic acid, 1.5% or less, and more preferably 1% or less for the others. Of these, glutamic acid, aspartic acid, and isoleucine are preferred in terms of salty durability.

  Moreover, in the container-packed liquid seasoning of this invention, it is flavor that pH is 3-6.5, Furthermore, 4-6, Especially 4.5-5.5, Especially 4.6-5.0 is less. It is preferable in terms of suppression of change. Furthermore, it is preferable to have special values of 4 to 9% chlorine and 20 to 45% solid content.

  By using the liquid seasoning in the container of the present invention for the production, processing and cooking of foods, flavonoid-derived off-flavor suppression, enhanced saltiness persistence, reduced salt cadence, improved aftertaste persistence, imparted a refreshing feeling, etc. The flavor improving effect is obtained. Therefore, the present invention is also useful as a flavor improving method, a food processing / cooking method, and a food manufacturing method.

  In the present invention, the container-packed liquid seasoning refers to a liquid seasoning containing salt, such as soy sauce, sauce, soup, dashi, and sauce.

  Excessive intake of salt adversely affects kidney disease, heart disease, and hypertension. Therefore, in order to limit the intake of salt, the containerized liquid seasoning of the present invention is a frequently used soy sauce. Is preferred. Examples of soy sauce include soy sauce in which 100 g of sodium is more than 5.5 g as sodium chloride, low salt soy sauce of more than 3.55 g to 5.5 g, and reduced salt soy sauce of 3.55 g or less. From the standpoint of salt intake and flavor compatibility with component (B), the containerized liquid seasoning is preferably low salt soy sauce or low salt soy sauce.

  In addition, in this invention, when manufacturing low salt soy sauce and low salt soy sauce as a container-packed liquid seasoning, it mixes and prepares the seasoning liquid containing a soy sauce, and component (A), (B), (C). be able to. That is, raw soy sauce having reduced salt content by electrodialysis or salting-out / dilution (reduced salt soy sauce, low salt soy sauce) is prepared, and after the burning step, components (A), (B), (C) Or soy sauce with reduced salt content prepared by electrodialysis or salting out / dilution of the soy sauce after the heating step (seasoned soy sauce, low salt soy sauce) A), (B), (C) and the like can be produced by a method of mixing.

  The container-packed liquid seasoning of the present invention is obtained by filling a liquid seasoning into a container. The capacity of the container used in the present invention is preferably 10 mL to 5 L, more preferably 50 mL to 2 L, further 100 mL to 1 L, particularly 300 mL to 800 mL, especially 450 to 700 mL. This is preferable. The container used for this invention can be provided with normal forms, such as a shaping | molding container (so-called PET bottle), a metal can, a paper container, a glass bottle, etc. which have polyethylene terephthalate as a main component like a general liquid seasoning. . As a paper container, a laminated material including a paper base material and a barrier layer (a metal foil such as aluminum, an ethylene-vinyl alcohol copolymer, a vinylidene chloride polymer, etc.) and a heat-sealable resin layer is used. Etc.

Furthermore, the container used in the present invention preferably has an oxygen permeability index of 0.8 (cm ³ / day · m ² ) or less. The “oxygen permeability index” as used in the present invention is obtained by dividing the “oxygen permeability” (unit: cm ³ / day · bottle) determined by the JIS method (K 7126 B method) by the surface area of the container, ^The value converted per unit. Specifically, the oxygen permeability is determined by supplying oxygen to one of the test pieces (containers) using an apparatus manufactured by MOCON, flowing nitrogen carrier gas at the same pressure to the other, and passing the oxygen through an oxygen detector. It is the value (20 degreeC, relative humidity 60%) measured using. The oxygen permeability index of the container used in the present invention is preferably 0 to 0.6, more preferably 0 to 0.4, further 0.01 to 0.2, particularly 0.02 to 0.15, and particularly 0.05. It is -0.12 from the point of the physiological function maintenance of flavonoids, and a flavor maintenance.

  The container used in the present invention can be obtained by appropriately selecting the material of the inner layer / intermediate layer / outer layer so as to have the above-mentioned barrier performance and bonding with an adhesive as necessary. As the material of the inner layer and the outer layer, it is barrier property to use polypropylene (PP), polyethylene (PE), polyethylene terephthalate (PET), these stretched products, density-modified products, or a combination of these materials and other materials. From the viewpoints of appearance, workability, storage stability, feeling of use, and strength. Of these, more preferably, polypropylene, stretched polypropylene, polyethylene, stretched polyethylene, high density polyethylene, medium density polyethylene, low density polyethylene, linear low density polyethylene, stretched polyethylene terephthalate, more preferably polypropylene, stretched polypropylene, High density polyethylene, in particular high density polyethylene, should be used.

  Moreover, what coated the carbon film and the silicon film on the inside and outside of the single-layer resin container or the multilayer resin container described above so as to have the barrier performance may be used. For example, polyethylene terephthalate coated with a carbon film or a silicon film can be used. Furthermore, a single layer preform formed by dry blending various nylon resins (for example, MXD-6 nylon resin (MxD-6Ny)) such as a metaxylene group-containing polyamide resin to the PET resin so as to have the barrier performance described above. It may be used.

  As the intermediate layer of the container used in the present invention, it is preferable to use an ethylene-vinyl alcohol copolymer (EVOH) having a high oxygen permeation barrier property in terms of barrier properties, storage stability and feeling of use. For example, an ethylene-vinyl acetate copolymer having an ethylene content of 20 to 60 mol%, particularly 25 to 50 mol%, can be obtained with a saponification degree of 96 mol% or more, particularly 99 mol% or more. A saponified copolymer is used. The ethylene-vinyl alcohol copolymer preferably has a molecular weight sufficient to form a film.

  Examples other than the ethylene-vinyl alcohol copolymer include nylon 6, nylon 6,6, nylon 6 / 6,6 copolymer, metaxylylene adipamide, nylon 6,10, nylon 11, and nylon 12. And polyamides such as nylon 13.

When sufficient adhesion with other layers is not obtained, as in the case of using an ethylene-vinyl alcohol copolymer, it is preferable to use an adhesive. Examples of the adhesive include thermoplastic resins having a carbonyl group based on a carboxylic acid, a carboxylic acid amide, a carboxylic acid ester, or the like in the main chain or side chain. Specifically, ethylene-acrylic acid copolymer, ion-crosslinked olefin copolymer, maleic anhydride grafted polyethylene, maleic anhydride grafted polypropylene, acrylic acid grafted polyolefin, ethylene-vinyl acetate copolymer, copolymer polyester, One type or a combination of two or more types such as copolymer polyamides may be mentioned. These adhesive resins are useful for lamination by coextrusion or sandwich lamination. In addition, for the adhesive lamination of the oxygen-permeable barrier film and the moisture-permeable barrier film formed in advance, an isocyanate-based or epoxy-based thermosetting adhesive resin is also used.
Among these, it is particularly preferable to use Admer made by Mitsui Chemicals, Inc. or Modic made by Mitsubishi Chemicals, which adheres an ethylene-vinyl alcohol copolymer.

In order to impart not only the above-mentioned barrier properties but also transparency to the container used in the present invention, for example, the inner layer and the outer layer are composed of a polypropylene (PP) layer that is a highly transparent orientation thermoplastic resin, and an intermediate layer It is preferable to have a four-layer structure including a cyclic olefin polymer (COP) layer and an ethylene-vinyl alcohol copolymer (EVOH) layer. Further, an adhesive layer is interposed between the PP constituting the inner layer and the outer layer, and the COP and EVOH layers constituting the intermediate layer.
Here, the cyclic olefin polymer (COP) is a resin having excellent transparency and moisture barrier properties. As this COP, for example, ZEONOR (cycloolefin polymer) manufactured by Nippon Zeon Co., Ltd. or Mitsui Chemicals, Inc. Abel (cyclic / olefin / copolymer) can be used.

  If the container used for this invention has the said barrier property and transparency, it can be manufactured by a publicly known method. For example, in the production of a multilayer extrusion molded body, melt molding may be performed with an extruder corresponding to each resin layer, and then extrusion molding may be performed using a multilayer multiple die. For the production of a multilayer injection molded article, injection molding may be performed by a co-injection method or a sequential injection method using the number of injection molding machines corresponding to the type of resin.

  The container-packed liquid seasoning of the present invention can be used for various foods. By using the container-packed liquid seasoning of the present invention, the persistence of salty taste is enhanced, so that it is possible to design and manufacture a food with a small amount of sodium or salt.

  The food using the container-packed liquid seasoning of the present invention is not particularly limited as long as it contains salt and soy sauce at the time of eating. For example, soup, miso soup, consommé soup, potage soup, egg soup, wakame soup , Soups such as shark fin soup, soba noodles, soups and sauces such as buckwheat, udon, ramen, pasta, rice cooked foods such as porridge, miscellaneous cooking, risotto, tea pickles, roasted curry, hay, etc. Processed livestock products such as bacon and cheese, processed fish products such as kamaboko, dried fish, salted and delicacies, processed vegetable products such as pickles, potato chips, rice crackers, cookies and other sweets, sashimi, soaked, chilled fish, boiled tofu, hot pot , Cooked foods such as boiled foods, fried foods, grilled foods, and steamed foods. That is, the use (usage method) of the container-packed liquid seasoning of the present invention includes (i) the use of sprinkling the product of the present invention on the food, (ii) the use of applying the food to the product of the present invention, (iii) the present invention Applications for cooking using products and ingredients, and (iv) applications for producing processed foods using the products of the present invention are exemplified.

  The content of the container-packed liquid seasoning of the present invention in the food is preferably 0.01 to 20%, more preferably 0.05 to 10%, particularly 0.1 to 5%, and particularly 0.5 to 3%. % Is preferable in terms of flavor balance and salt intake.

  When the product of the present invention is formulated with a component (B) having a blood pressure lowering action or another substance having a blood pressure lowering action, it has an effect of significantly improving hypertension by continuous ingestion. Therefore, the container of the present invention is suitable for those who are worried about blood pressure, suitable for those with high blood pressure, has a function to lower blood pressure, and has blood pressure regulating action. Or the like.

(1) Flavor evaluation 1
In the formulation shown in Table 1, purified water, salt, ethanol (Wako Pure Chemical Industries), rutin sugar adduct (αG-rutin PS, manufactured by Toyo Seiki, Y / (X + Y) = 0) in a glass sample bottle (50 mL) Was added. After covering this, the contents were dissolved to prepare a container-packed liquid seasoning (test products 1 to 12). Moreover, the sample which does not contain a component (A) and a component (C), but contains a component (B) with the same density | concentration as each test product was used as the reference | standard product at the time of evaluating the flavonoid origin taste for each test product. Moreover, the sample (test product 10) which does not contain a component (B) but contains the component (A) and the component (C) at the same concentration was used as a control product for evaluating the salty taste of each test product. About these flavors, sensory evaluation was performed on the following reference | standard. The results are shown in Table 1.

[Evaluation criteria for off-flavors derived from flavonoids]
a: The flavonoid-derived bitterness, astringency, and taste are not felt at all.
b: The bitterness, astringency, and savoryness derived from flavonoids are considerably reduced compared to the control product.
c: The bitterness, astringency, and astringency derived from flavonoids are slightly reduced compared to the control product.
d: The bitterness, astringency, and savoryness derived from flavonoids are equivalent to the control product.
e: Bitterness, astringency, and aegrin derived from flavonoids are stronger than the control product.

[Evaluation criteria for salty taste]
a: The persistence of salty taste is greatly enhanced as compared with the control product.
b: The persistence of salty taste is enhanced as compared with the control product.
c: The salty sustainability is slightly enhanced compared to the control product.
d: Compared with the control product, the persistence of salty taste is equivalent.
e: The persistence of salty taste is lower than that of the control product.

As shown in Table 1, in the test products 1 to 8, the bitterness, astringency, and savory taste derived from the flavonoids were suppressed as compared with the control product. Moreover, in the test products 2-9, the persistence of salty taste was felt stronger than the control product. On the other hand, in the test product 12 containing no ethanol, the flavonoid-derived nasty taste was slightly felt and a clean feeling was not imparted, which was not preferable.
Thus, it was shown that the flavor of the container-packed liquid seasoning is improved by containing a specific amount of flavonoids and ethanol.

(2) Flavor evaluation 2
In the composition shown in Table 2, purified water, salt, ethanol (Wako Pure Chemical Industries), hesperidin sugar adduct (αG-hesperidin PA-T, manufactured by Toyo Seika Co., Ltd., Y / (X + Y) = 0.33) was added. After covering this, the content was melt | dissolved and the container-packed liquid seasoning (test products 13-22) was manufactured. Moreover, the sample which does not contain a component (A) and a component (C), but contains a component (B) with the same density | concentration as each test product was used as the reference | standard product at the time of evaluating the flavonoid origin taste for each test product. Moreover, the sample (test product 10) which does not contain a component (B) but contains the component (A) and the component (C) at the same concentration was used as a control product for evaluating the salty taste of each test product. About these flavors, sensory evaluation was performed on the same basis as (1). The results are shown in Table 2.

As shown in Table 2, in the test products 13 to 21, bitterness, astringency, and aegrin derived from flavonoids were suppressed as compared to the control product. Moreover, in the test products 14-21, the persistence of salty taste was felt stronger than the control product. On the other hand, the test product 22 containing no ethanol was not preferable because it did not give a clean feeling.
Thus, it was shown that the flavor of the container-packed liquid seasoning is improved by containing flavonoids and ethanol.

(3) Flavor evaluation 3
Add clean water, salt, monosodium glutamate, ethanol (Wako Pure Chemical Industries), hesperidin sugar adduct (αG-hesperidin PA-T, manufactured by Toyo Seika Co., Ltd.) to the glass sample bottle (50 mL) with the formulation shown in Table 3. did. After covering this, the contents were dissolved to produce a container-packed liquid seasoning (test product 24). Moreover, the sample which does not contain a component (A) and a component (C), but contains a component (B) with the same density | concentration as each test product was used as the reference | standard product at the time of evaluating the flavonoid origin taste for each test product. Moreover, the sample (test product 10) which does not contain a component (B) but contains the component (A) and the component (C) at the same concentration was used as a control product for evaluating the salty taste of each test product. Test product 23 was used as the aftertaste control product. Sensory evaluation was performed on the same standards as in (1) for the persistence of flavonoids-like taste and salty taste. About aftertaste, sensory evaluation was performed on the following reference | standard. The results are shown in Table 3.

[Evaluation criteria for aftertaste]
a: Compared with a control product, salty taste and umami are integrated, have an appropriate persistence, and exhibit a very good aftertaste.
b: Compared with the control product, the salty taste and umami taste are integrated, have persistence, and exhibit a good aftertaste.
c: Salty taste and umami taste are slightly integrated compared to the control product, have sustainability, and have a slightly good aftertaste.
d: Salty taste and umami taste are not integrated, and the aftertaste is equivalent to that of the control product.
e: Salty taste and umami taste are not integrated as compared with the control product, and an unfavorable aftertaste is exhibited.

As shown in Table 3, in the test product 23, the salty taste and umami taste were different and there was no sense of unity, and the aftertaste did not last and was not preferable. On the other hand, in the test product 24, the bitterness, astringency and savory taste derived from the flavonoids are not felt at all, the salty taste and the umami taste are integrated, and it has an appropriate sustainability and a refreshing flavor. It was.
Thus, it became clear that a flavor improves further by containing an umami seasoning.

(4) Packed liquid seasoning R
Hesperidin sugar adduct (αG-Hesperidin PA-) mixed with 500 parts by weight of soy sauce (Kikkoman Co., Ltd. / Tokumaru Soy Soy Sauce) and 500 parts by weight of reduced salt soy sauce (Yamasa Soy Sauce / reduced salt soy sauce) After adding 5 parts of T, manufactured by Toyo Seika, ethanol was added and stirred and dissolved. This was heated to 80 ° C. and then filled into a 500 mL PET container to obtain a container-packed liquid seasoning R (sodium content 4.5%, ethanol content 4.5%). When the flavor was evaluated after opening the bottle, it was found that no flavonoid-derived off-flavors were felt, salt cadmium was suppressed, moderate saltiness persistence and a clean flavor.

(5) Foodstuff Food / beverage products (sashimi, fried egg) were produced by the following method using the container-packed liquid seasoning R manufactured in the above (4).

<Sashimi>
A commercially available tuna fillet was cut to a thickness of 5 mm with a kitchen knife, put on a container-sealed liquid seasoning R that was opened and poured into a plate, and sashimi was prepared.

<Fried egg>
Chicken eggs (50 g) were loosened with chopsticks, and 1.9 g of container-sealed liquid seasoning R that was opened was added and mixed. Next, 0.8 g of salad oil was put into a teflon (registered trademark) frying pan and baked. Eggs were poured into this, and then molded with chopsticks to prepare fried eggs.

(6) Liquid seasonings 1-5
In the formulation shown in Table 4, low salt soy sauce (round soybean reduced salt soy sauce, Kikkoman) and various flavonoids were added to a glass sample bottle (50 mL volume), and the bottle was sealed to prepare containerized liquid seasonings 1-5. .

(7) Color tone evaluation Chicken eggs (50 g) were loosened with chopsticks, and 3 g of the liquid seasoning prepared in (6) was added and mixed. Next, 0.8 g of salad oil was put in a Teflon (registered trademark) frying pan and ignited (city gas flow rate 4 L / min). Eggs were poured into this, and then molded with chopsticks to prepare fried eggs. The color tone of the obtained fried egg was visually evaluated according to the following evaluation criteria. In addition, the fried egg produced with the liquid seasoning 1 (reduced salt soy sauce which does not add flavonoids) was made into the control | contrast goods. The results are shown in Table 4.

<Evaluation criteria>
○: Color tone equivalent to that of the control product is preferable.
Δ: Slightly duller than the control product, but somewhat acceptable in acceptable color tone.
X: Duller than the control product, dark brown, unacceptable color tone, not preferable.

  As shown in Table 4, the fried egg produced using the liquid seasonings 2 and 3 gradually became dull from the production and changed to blackish brown, which was not preferable. On the other hand, the fried egg produced using the liquid seasonings 4 and 5 was preferable because it exhibited the same color tone as the control product despite containing flavonoids.

  Thus, in the case of the liquid seasonings 2 and 3 containing flavonoids with Y / (X + Y) = 0, the color tone change of the egg dish was remarkable, which was not preferable. On the other hand, in the case of the liquid seasoning 4 containing flavonoids with Y / (X + Y) = 0.25, the same as the case of the liquid seasoning 1 with no flavonoids added, although the flavonoids are added. It exhibited a color tone and was preferable. Further, in the case of the liquid seasoning 5 containing flavonoids with Y / (X + Y) = 0.33, the color tone was also good.

(8) Animal test a) Animals used and rearing conditions 17-week-old male spontaneously hypertensive rats (SHR) were room temperature 25 ± 1 ° C., humidity 55 ± 10% RH, illumination time 12 hours (7 am-7pm) ) (4 animals per group).

b) Sample Sample in which hesperidin sugar adduct (αG-hesperidin PA-T, manufactured by Toyo Seika Co., Ltd.) is added to low-salt soy sauce to 2 mg / ml, 4 mg / ml, 10 mg / ml, 20 mg / ml, and 40 mg / ml. Was prepared as a product of the present invention. Low salt soy sauce without hesperidin sugar adduct was used as a comparative product.

c) Test method The sample was forcibly orally administered to a fasted SHR using a metal gastric sonde (5 ml / kg). The doses of the hesperidin sugar adduct of the present invention were 10 mg / kg, 20 mg / kg, 50 mg / kg, 100 mg / kg and 200 mg / kg, respectively. Tail arterial systolic blood pressure (SBP) before oral administration and 6 hours after administration was measured using a commercially available non-invasive blood pressure measuring device for rats (manufactured by Softron). The rate of change from the initial value was calculated for the measured value 6 hours after administration.
The obtained measurement results were expressed as an average value of change rate and standard error (SE), and Dunnett's test was performed.

d) Results The SBP value before administration was 209 mmHg. For the comparative product, the SBP was changed by -4.2 ± 1.0%. On the other hand, the SBP change rate of the product of the present invention is −7.7 ± 2.7% at 10 mg / kg, −12.1 ± 1.9% (5% significant) at 20 mg / kg, and −12 at 50 mg / kg. 0.5 ± 0.9% (1% significant), 100 mg / kg is −10.6 ± 1.4% (5% significant), 200 mg / kg is −12.7 ± 2.1% (5% significant) Met.
Thus, it was shown that the product of the present invention has a blood pressure lowering effect.

Claims (4)

The following (A), (B) and (C),
(A) Sodium 2.2-6.2% by mass
(B) Flavonoids 0.05-2% by mass
(C) Ethanol 2-7% by mass
A container-packed liquid seasoning containing
(B) A container-packed liquid seasoning in which the flavonoid is a glucose adduct of hesperidin and the content of the glucose adduct of hesperidin is 2.5 to 25 parts by mass with respect to 100 parts by mass of sodium.   Furthermore, the container-packed liquid seasoning of Claim 1 which contains 0.1-10 mass% of (D) umami seasonings.   The container-packed liquid seasoning according to claim 1 or 2, wherein the liquid seasoning is soy sauce.   The manufacturing method of the foodstuff using the container stuffing liquid seasoning of any one of Claims 1-3.