CN1965692B - Liquid seasoning - Google Patents
Liquid seasoning Download PDFInfo
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- CN1965692B CN1965692B CN2005101149565A CN200510114956A CN1965692B CN 1965692 B CN1965692 B CN 1965692B CN 2005101149565 A CN2005101149565 A CN 2005101149565A CN 200510114956 A CN200510114956 A CN 200510114956A CN 1965692 B CN1965692 B CN 1965692B
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Abstract
The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low common salt concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (C): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; and (C) 0.1% to 10% by weight of a food material having an antihypertensive effect, wherein the remaining portion of the liquid seasoning excluding component (C) is adapted by incorporation of a substance other than component (C) to have a nitrogen content (D) of 1.6% or more based on the total weight of the liquid seasoning.
Description
Technical field
The present invention relates to liquid quelite.
Background technology
In recent years, the physiological action of contained various compositions has obtained the concern of height in the food, and MHLW also to those food that contains the composition of relevant physiologic function or biology activity, gives the permission as regulation food for health care.These food become commercialized with the form of non-staple food such as beverage, yoghurt, soup, Miso Soup, hamburger, biscuit tablet etc., advise a daily ingestion 1～2 time.
As raw material with physiological active functions, various raw materials have been proposed, one of them is the raw-food material with hypotensive activity.Wherein, Material as high security contained in the food has peptide, GABA, chlorogenic acid etc.; Proposed to improve its content in food, and adding technique (spy open flat 06-No. 78716 communiques, spies open flat 06-No. 197727 communiques, spies open 2000-No. 60489 communiques, spies and open communique 2004-No. 147560).
On the other hand; Because the picked-up of salt has bad influence to kidney trouble, heart disease, vascular hypertension; Therefore proposed in containing the food of a large amount of salinities, to add these technology, mostly for the technology of mixing with soy sauce as the typical example of its food (spy open 2002-No. 87977 communiques, spies open 2004-No. 290129 communiques, spies open 2004-No. 194515 communiques, spies open 2004-No. 290088 communiques, spies open flat 6-No. 133723 communiques, spies open put down 2-No. 167052 communiques).But, must eat in large quantities in order to absorb effective dose, so will absorb a large amount of salinities, so the reduction of the picked-up effect of this material, not preferred.In addition, when mixing this material in large quantities, sometimes local flavor is produced bad influence.
Summary of the invention
The present invention provides a kind of liquid quelite; Contain following composition (A)～(C): (A) below the sodium 3.55 weight %; (B) potassium 0.5～4.2 weight % (C) has raw-food material 0.05～10 weight % of hypotensive activity, (D) nitrogen content of the liquid quelite part except composition (C); In the material except composition (C), be more than the 1.6 weight %.
Description of drawings
Fig. 1 is the figure of rate of change (%) of the systolic blood pressure of the rat of expression picked-up liquid quelite of the present invention after 6 hours.
Fig. 2 is the continuously figure of the variation of the systolic blood pressure of the rat that causes of picked-up liquid quelite of the present invention of expression.
Fig. 3 be expression continuously the people of picked-up liquid quelite of the present invention after cause 28 days systolic blood pressure and expansionary phase blood pressure figure.
The specific embodiment
In technology in the past, the problem of local flavor and the problem etc. of salinity when edible in a large number when failing to solve raw-food material and mixing, therefore still difficulty of picked-up continuously with high salinity food with hypotensive activity.When particularly mixing, because the saline taste deficiency improves the problem of saline taste in addition with the salt-decreasing food that with the Salt-reduced soy sauce is representative.That the local flavor technology of improving salt-decreasing food has is varied (No. 2675254 communique of Japan Patent, special fair 06-No. 97972 communiques, spies open flat 10-No. 66540 communiques, spies open 2001-No. 245627 communiques, spies open 2002-No. 165577 communiques, special fair 05-No. 007987 communique, spies and open flat 11-No. 187841 communiques); Have certain effect separately, but also insufficient.Particularly realize at the same time reducing brine concentration and improving on the saline taste also insufficient.
Therefore; It is the liquid quelite of representative that the present invention provides about the food soy sauce with daily picked-up; Be a kind of raw-food material with hypotensive activity and liquid seasoning raw material combined after; Reach the purpose of improving local flavor, and can easily absorb continuously, bring into play the liquid quelite of pharmacological actions such as high-caliber hypotensive activity.
The inventor is to the relevant liquid quelite that contains the raw-food material with hypotensive activity; Studied and improved local flavor and na concn is below the 3.55 weight %; Also can feel to obtain the method for saline taste, the result finds: through being reduced at na concn below the 3.55 weight %, and make potassium concn be transferred to 0.5～4.2 weight %; Make in addition nitrogen content be a certain amount of more than; Can access under the situation of mixing raw-food material and also not reduce local flavor, can feel stronger saline taste, taste better fluid flavoring with hypotensive activity.And find that it can absorb continuously, have effective hypotensive activity.
Can access according to the present invention below the na concn 3.55 weight %; Contain under the situation of raw-food material and also do not reduce local flavor with hypotensive activity; Can feel and sufficient saline taste absorb easily continuously, bring into play the liquid quelite of pharmacological actions such as high-caliber hypotensive activity.Liquid seasoning of the present invention can be used as Salt-reduced soy sauce especially and uses
In addition, " Salt-reduced soy sauce " among the present invention is meant, the sodium content among the goods 100g is " soy sauce " and " soy sauce processed goods " below the 3550mg (counting 9g with salt), is not limited to the special purposes food that the patient of nutrition improvement method uses.So-called " soy sauce " is the liquid quelite of Japanese Agricultural Standard regulation; So-called " soy sauce processed goods " adds flavoring, acid flavoring, spices, soup juice, extract class etc. during meeting Japanese Agricultural Standard " soy sauce ", can with " soy sauce " liquid quelite with the same use use.Here " soy sauce " is identical concept with " soy sauce " of Japanese Agricultural Standard.In addition, " liquid quelite " described in the application be meant, surpasses above-mentioned Salt-reduced soy sauce and subtract the standard of salt soy sauce, but comprise the notion that possesses the flavoring that the application will anticipate.In addition, in the industrial quarters of liquid quelite, the content of compounding substances comes mark with w/v% usually, but in this application the combined amount of each composition the weight % in all puts down in writing with liquid quelite.At this moment, for example the nitrogen component content of soy sauce " 1.6 weight % " is equivalent to " 1.9w/v% ".
(A) sodium content in the liquid quelite of the present invention is below the 3.55 weight %, but from the viewpoint of hypotensive activity and local flavor (fully feel saline taste), more preferably 2.75～3.5 weight %, preferred especially 3.1～3.4 weight %.In addition, " content " among the present invention does not have to be meant the ratio in liquid quelite is all under the special situation about putting down in writing following.The sodium of liquid quelite of the present invention can use salt.The content of the salt in the liquid quelite of the present invention is below the 9 weight %, but from the viewpoint of hypotensive activity and local flavor (fully feel saline taste), more preferably 7～9 weight %, preferred especially 8～9 weight %.
(B) potassium content in the liquid quelite of the present invention is 0.5～4.2 weight %, though low but still can strengthen saline taste from sodium content, and do not have the viewpoint of bitter taste to set out, preferred 1～3.6 weight %, more preferably 1.5～3.1 weight %.In addition, from having saline taste, and the few viewpoint of peculiar smell sets out, and potassium is preferably potassium chloride.When using potassium chloride, its content is preferably 1～7 weight %, more preferably 2～6 weight %, preferred especially 3～5 weight %.
For sodium content and potassium content are adjusted within the above-mentioned scope, for example can enumerate, use the mixed solution of salt and for example potassium chloride to make the method for soy sauce as brewing water; With the soy sauce that makes as brewing water with Klorvess Liquid separately, with the independent soy sauce method of mixing that makes as brewing water with saline solution; The common soy sauce that will make as brewing water with saline solution is removed sodium through methods such as electrodialysis, film processing, obtains the desalination soy sauce, in the desalination soy sauce, adds the method for potassium chloride etc.
The raw-food material that (C) of liquid quelite of the present invention has hypotensive activity is peptide and more than a kind or 2 kinds of sympathetic nerve inhibiting substances that is selected from Polyphenols, has angiotensin converting enzyme inhibition activity.
Specifically, as Polyphenols be preferably engage more than 1 on the phenyl ring, the aldehydes matter of preferred hydroxyl more than 2.For example can enumerate the flavonoids that derives from plant, tannic acid, phenolic acid etc.In addition, can also use these glucosides.As preferred Polyphenols, can enumerate caffeotannic acid (caffeoylquinic acid) class, feruloylquinic acid (feruloylquinic acid), flavonols, flavanol compound, flavanone, flavonoids, osajin, anthocyan etc.Can enumerate catechin specifically; Epicatechin; Nutgall catechin; Epigallocatechin; Rutin sophorin; Quercimentin (quercitrin); Isoquercitrin; Quercetin (quercetin); Myricetrin (myricitrin); Myricetin (myricetin); Daidzein (daidzein); Daidzin (daidzin); Glycitein (glycitein); Daidzin (glycitin); Genistein (genistein); Genistin (genistin); Myricetrin (myricitrin); Myricetin (myricetin); Aurantiamarin (hesperidin); Hesperidin methyl (methyl hesperidin); Neohesperidin (neohesperidin); Hesperetin (hesperetin); Naringin (naringin); Naringin former (naringenin); Prunin (prunin); Astragalin (astragalin); Kaempferol (kaempferol); Apiin (apiin); Celery (glycosides) aglucon (apigenin); Delphinidin (delphinidin); Delphinin (delphin); Eggplant look glycosides (nasunin); Peonidin (peonidin); Chinese herbaceous peony anthocyanin (peonin); Petunin (petunin); Peonidin (peonidin); Malvidin (malvidin); Malvin (malvin); Enine (oenin); Anthocyanidin (cyanidin); Leucocianidol (leucocyanidin); Anthocyanin (cyanin); Asterin (chrysanthemin); Keracyanin (keracyanin); Idaein (idaein); Mecocyanin (mecocyanin); Pelargonidin (pelargonidin); Callistephin (callistephin); These derivative and the mixture more than 2 kinds.As said derivative can give an example acetylate, malonyl thing, methide, sugared conjugant.The sugar combination is per 1 molecule polyphenol with covalent bond and the material that the sugar of glucose more than 1 molecule, rhamnose, galactolipin, rutinose, neohesperidose, apiose (apiosyl glucose) etc. engages, and preferably engages 1～20 molecule, more preferably engages 2～10 molecules.Wherein, the caffeotannic acid class is preferred especially owing to having hypotensive activity stable and that continue.In addition, in the Polyphenols of the present invention, the material that also contains the part of hydroxyl in the Polyphenols molecule or all replaced by methoxyl group.
There are isomers, analog in the caffeotannic acid class, can use pure isomers, analog or their mixture among the present invention.Specifically comprise 3-caffeotannic acid, 4-caffeotannic acid, 5-caffeotannic acid (chlorogenic acid), 3 in the caffeotannic acid class among the present invention; 4-two caffeotannic acids, 3; 5-two caffeotannic acids, 4,5-two caffeotannic acids, 3-feruloylquinic acid, 4-feruloylquinic acid, 5-feruloylquinic acid and 3-asafoetide acyl group-4-caffeotannic acid etc.
The caffeotannic acid class can improve through becoming its salt that it is water-soluble, can increase physiology validity.As these salt so long as the salt that pharmaceutically allows is just preferred.Alkaline matter as such salt formation usefulness can use for example alkali-metal hydroxide such as lithium hydroxide, NaOH, potassium hydroxide; The hydroxide of alkaline-earth metal such as magnesium hydroxide, calcium hydroxide; Basic amino acids such as the inorganic base of ammonium hydroxide etc., arginine, lysine, histidine, ornithine; Organic bases such as MEA, diethanol amine, triethanolamine, the hydroxide of special preferred as alkali or alkaline-earth metal.Add to again in the composition that constitutes by other composition after can modulating these alkali among the present invention earlier, also can caffeotannic acid class and the composition that forms alkali be added to respectively in the said composition, form salt therein.
As the natural extract that contains caffeotannic acid class plant extract particularly, preference is like the extract of extracting the plant that contains caffeotannic acid from coffee, cabbage, lettuce, globe artichoke, tomato, eggplant, potato, carrot, apple, pears, plum, peach, apricot, cherry, sunflower, jute, sugarcane etc. in a large number.
Specifically, can enumerate Chang Gu river spices (strain) " FlavorHolder " as raw coffee bean extract; Can enumerate Buddhist nun's card whiskey (Nikka Whisky DistillingCo., Ltd.) (strain) " Applephenon " as the apple extract; Can enumerate big Japanese ink chemical industry (strain) " Heliant S-100 " etc. as the sunflower seed extract.The content of the caffeotannic acid class of used plant extract is preferably 1～80 weight % from the viewpoint of hypotensive activity, more preferably 1～50 weight %, preferred especially 1～40 weight %.
Preferably use from the material of soybean extracting as osajin.Particularly, as the material that is prone to be dissolved in liquid quelite, preferably use prunetin (5,4 '-dihydroxy-7-methoxy matrix), irigenine glucosides such as (5,7,3 '-trihydroxy-6,4 ', 5 '-trimethoxy matrix).
The combined amount of the Polyphenols of liquid quelite of the present invention from the viewpoint of hypotensive activity and local flavor, is preferably 0.1～5 weight %, more preferably 0.2～3 weight %, preferred especially 0.5～2 weight %.Here, the combined amount of Polyphenols is the amount to the Polyphenols of liquid quelite interpolation.The amount of Polyphenols is 0.1 weight % when following, can not obtain sufficient hypotensive activity.In addition, the polyphenol combined amount is that 5 weight % have strong peculiar smell when above, and is therefore not preferred.
As peptide, can use the material that derives from raw-food material with angiotensin converting enzyme inhibition activity.Especially preferably derive from the peptide of milk, the peptide that derives from the peptide of cereal and derive from the flesh of fish.Here, as the peptide that derives from cereal, preferred molecular weight is 200～4000 the peptide that derives from cereal, and special preferred molecular weight is 200～4000 the peptide that derives from corn.And; The further preferred molecular weight that uses Protease Treatment zein, soybean protein, wheat gluten etc. and obtain is 200～4000 peptide, especially preferably uses alkali protease to handle zein and the molecular weight that obtains is 200～4000 peptide (spy opens flat 7-No. 284369 communiques).As the peptide that derives from the flesh of fish; The molecular weight that preferably derives from the flesh of fish is 200～10000 peptide; The molecular weight that more preferably uses the flesh of fish of Protease Treatment mackerel, stripped tuna, tuna, saury etc. and obtain is 200～10000 peptide, especially preferably uses Protease Treatment stripped tuna albumen and the molecular weight that obtains is 200～10000 peptide.
The intensity of angiotensin converting enzyme inhibition activity is represented with the 50% active concentration (IC50) that suppresses ACE.When the IC50 of the peptide of using among the present invention, have angiotensin converting enzyme inhibition activity is 50～1000 μ g/mL degree, in Salt-reduced soy sauce, just can expect hypotensive activity.
The commercially available article that can be mixed among the present invention can be enumerated: derive from the Peptide Straight (Nippon Supplement, Inc., IC50:215 μ g/mL) of the peptide of stripped tuna etc. as the Peptino (japanese food chemical industry, IC50:130 μ g/mL) of the peptide that derives from corn, as glutamic acid peptide (glutamine peptide) GP-1 (Nisshin Pharma, IC50:508 μ g/mL) that derives from the peptide of wheat, as the Hinute that derives from the peptide of soybean (only system oil, IC50:455 μ g/mL), conduct.
The angiotensin converting enzyme inhibition activity of this peptide for example can be through using the synthetic substrate para hydroxybenzene formyl-glycyl-L-histidyl--L-being leucic, easy and sensing equipment ACE Color (Fujirebio Co., Ltd.) that repeatability is good measures.The combined amount of this peptide from the viewpoint of hypotensive activity and local flavor, preferably is 0.5～20 weight % in liquid quelite, more preferably 1～10 weight %, preferred especially 2～5 weight %.
Can enumerate GABA, taurine and these salt etc. as the sympathetic nerve inhibiting substances.As GABA, in extracting food the contained material, can also preferably use material that decarboxylation generates in the food that contains L-glutamic acid etc.Particularly, can enumerate the petis wine with dregs as the optimisation substance that is used for liquid quelite or its squeeze the juice, petis fermented material etc.In addition,, never destroy the viewpoint of local flavor and set out as the material of the best that is used for liquid quelite of the present invention, preferably with fermentation soybean, rice plumule, rice bran as raw material.Further, in recent years, be 100% GABA through the refining purity that obtained of extracting from the thick product that obtains by fermentation, never destroy the viewpoint of local flavor and set out, can more preferably use.The combined amount of the GABA in the liquid quelite of the present invention from the viewpoint of hypotensive activity and local flavor, is preferably 0.05～5 weight %, more preferably 0.2～3 weight %, preferred especially 0.5～2 weight %.
As taurine, preferably can use contained material in the extracting food (fish, shellfish) and the material that obtains.The combined amount of the taurine in the liquid quelite of the present invention from the viewpoint of hypotensive activity and local flavor, is preferably 0.05～5 weight %, more preferably 0.2～3 weight %, preferred especially 0.5～2 weight %.
About liquid quelite of the present invention; Though from containing raw-food material but do not reduce local flavor with hypotensive activity; Can strengthen saline taste though sodium or salt content are low, and not have the viewpoint of bitter taste to set out, (D) nitrogen content of the part except that composition (C) is more than the 1.6 weight %.In addition, more preferably 1.6～2 weight % of nitrogen content.It has been generally acknowledged that taste became pure and mild when the nitrogen content in the soy sauce was high, saline taste descends, but what do not reckon with is soy sauce low for sodium or salt content, that contain potassium, adjust within the above-mentioned scope through making whole nitrogen contents, and the result of the saline taste that is improved.
Usually the nitrogen content of soy sauce is 1.2～1.6 weight %; But in order to make nitrogen content is more than the 1.6 weight %, through at the nitrogen substances of brewageing with usual method such as soy sauce interpolation amino acid, makes it reach the amount of prescribed limit of the present invention; Perhaps, enforcement concentrates with the desalination operation and accomplishes.For example have: when removing salt, utilize with water the method for the volatile ingredient adjusting dilution rate that is main component with the decompression concentration method; Moving of the hydrate water of the ion that produces when perhaps removing salt through the electrodialysis device concentrates the method for nitrogen component etc. simultaneously.Also have in addition: will than general salt composition low subtract the salt soy sauce, concentrate the method that improves nitrogen content through RO film or decompression; On the contrary, from as soy sauce, the high soy sauce of nitrogen content making soy sauce begins to carry out the method for desalination etc. (occasion six youths write " augmenting the Science and Technology of soy sauce " manger
, association's distribution is brewageed by Japan, 1994) again.
In the flavoring of the present invention, as the method that improves nitrogen content, the preferred interpolation contains composition (C) material that contains nitrogen in addition.From the enhancing of saline taste and the viewpoint of continuation, preferred amino acid in nitrogen substance, particularly acidic amino acid, basic amino acid.Its content in liquid quelite is preferably acidic amino acid greater than 2 weight %, and/or basic amino acid is greater than 1 weight %.In addition, from the continuation viewpoint of saline taste, preferred acidic amino acid is smaller or equal to 5 weight % greater than 2 weight %; More preferably 2.4～4.5 weight %; Preferred especially 2.5～3.8 weight %, from the continuation viewpoint of saline taste, the preferred bases acidic amino acid is smaller or equal to 3 weight % greater than 1 weight %; More preferably 1.2～2.5 weight %, preferred especially 1.5～2 weight %.In addition; Liquid quelite of the present invention is from the viewpoint of the continuation of saline taste, local flavor etc.; Be basic material (base) preferably to brewage flavoring; But amino acid also contains the material of raw material soy sauce origin in this case, under the situation that does not satisfy above-mentioned scope, preferably adds acidic amino acid or alkaline amino acid salt etc. again.In addition, so-called among the present invention " acidic amino acid, basic amino acid " is meant the material of the state of free (free) amino acid or amino-acid salt, and the content of stipulating among the present invention is meant the value that is converted into free amino acid.
In addition, in the liquid quelite of the present invention, from the viewpoint of the continuation of saline taste, in acidic amino acid, basic amino acid preferably as aspartic acid, the glutamic acid of acidic amino acid; From the viewpoint of the continuation of saline taste more preferably and with aspartic acid and glutamic acid.At this moment, from the viewpoint of the continuation of saline taste, the content of aspartic acid is preferably 1～3 weight %, more preferably 1.2～2.5 weight %, preferred especially 1.2～2 weight %.Aspartic acid also comprises the material of raw material origin when being basic material to brewage flavoring, under the situation that does not satisfy above-mentioned scope, preferably adds L-aspartic acid, L-NaAsp etc. again.In addition, from the viewpoint of the continuation of saline taste, the content of glutamic acid is preferably 1～2 weight %, more preferably 1.2～2 weight %, preferred especially 1.3～1.8 weight %.Glutamic acid also comprises the material of raw material origin when being basic material to brewage flavoring, under the situation that does not satisfy above-mentioned scope, preferably adds L-glutamic acid, L-sodium glutamate etc. again.
Basic amino acid can be enumerated lysine, arginine, histidine and ornithine, wherein preferred lysine, histidine, special preferred group propylhomoserin.The content of lysine is preferably 0.5～1 weight % from the viewpoint of the excitement of saline taste, and the content of histidine is preferably 0.2～2 weight % from the enhancing of saline taste and the viewpoint of continuation, more preferably 0.5～1 weight %.These basic amino acids also comprise the material of raw material origin when being basic material to brewage flavoring, under the situation that does not satisfy above-mentioned scope, preferably correspondingly add again.
In the liquid quelite of the present invention, from the viewpoint that the bitter taste that makes the potassium chloride origin disappears, aspartic acid/(B) weight ratio of potassium is preferably more than 0.25, and is more preferably more than 0.3, preferred especially more than 0.46, especially preferred more than 0.5.
In addition, in the liquid quelite of the present invention, except in the liquid quelite of the part of composition (C) aspartic acid/(D) weight ratio of nitrogen content is preferably more than 0.5.From strengthening saline taste, improve the viewpoint of excitant (sharp), this weight ratio is more preferably more than 0.6, and is preferred especially more than 0.7.
In addition, in the liquid quelite of the present invention, be more than the 1.6 weight % in order to make (D) nitrogen content, can also contain nucleic acid class flavoring, protein, protein breakdown thing etc.
Can enumerate 5 '-guanylic acid, inosinicacid, 5 '-ribonucleotide, uridylate, adenylic acid and these sodium salt, sylvite or calcium salt etc. as nucleic acid class flavoring.The content of nucleic acid class flavoring is preferably 0～0.2 weight %, and more preferably 0.005～0.2 weight % is preferably 0.01～0.1 weight % especially.
Can enumerate water-soluble substanceses such as gelatin as protein, can be more than a kind or 2 kinds.From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, these contain 0.1～2 weight % in liquid quelite of the present invention, preferably contain 0.2～1 weight %.
Can enumerate gelatin part analyte, Soybean Peptide etc. as the protein breakdown thing, can use these more than a kind or 2 kinds.From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, these contain 0.01～2 weight % in liquid quelite of the present invention, preferably contain 0.02～1 weight %.
Preferably also contain (E) flavor improving agent that is not converted into composition (D) in the liquid quelite of the present invention.Can enumerate organic acid or its salt, inorganic acid salt, inorganic ammonium salt, sweet taste material, whey mineral, starch analyte, plant extracting extract and polysaccharide etc. as such flavor improving agent.These can use more than a kind or 2 kinds.In addition, the inorganic ammonium salt here contains the nitrogen element, but is not converted into composition (D).
Can enumerate phytic acid, citric acid, valence mumber as organic acid or its salt is organic acid or its salt etc. below 2.
Can enumerate sodium dihydrogen citrate, disodium citrate, trisodium citrate, monobasic potassium citrate, citric acid dipotassium, citric acid tri potassium, calcium citrate and isocitric acid or its salt etc. as citrate, can these more than a kind or 2 kinds.From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, these with citrometer, contain 0.5～2 weight % in liquid quelite of the present invention, preferably contain 0.7～1.5 weight %.
From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, contain 0.1～2 weight % at liquid quelite mysoinositol six phosphoric acid of the present invention, preferably contain 0.2～1 weight %.
As valence mumber is organic acid or its salt below 2; Can enumerate the salt of alkaline-earth metal such as alkali metal such as lactic acid, fumaric acid, adipic acid, tartaric acid, butanedioic acid, malic acid, acetic acid, oxalic acid, gluconic acid, pantothenic acid or representative examples of saturated aliphatic monocarboxylic acid and these sodium, potassium or calcium, can use these more than a kind or 2 kinds.In addition, can also be with ascorbic acid as material with same purpose.Wherein, preferred lactic acid, butanedioic acid, malic acid or its salt, the content in liquid quelite of the present invention; From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, when being converted into free acid respectively, lactic acid preferably contains 0.9～3 weight %; More preferably 1.3～3 weight %, preferred especially 1.5～2.5 weight %, butanedioic acid preferably contains 0.004～2 weight %; More preferably 0.06～1.5 weight %; Preferred especially 0.1～1 weight %, malic acid preferably contains 0.05～2 weight %, more preferably 0.1～1.5 weight %.From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, saturated aliphatic monocarboxylic acid in liquid quelite of the present invention (carbon number is more than 6) contains 1～100 ppm by weight.From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, other material contains 0.01～3 weight % in liquid quelite of the present invention, preferably contains 0.02～2 weight %.
Can enumerate calcium chloride, magnesium chloride, sodium sulphate, ferrous sulfate, magnesium sulfate, potassium alum salt etc. as inorganic acid salt, can use these more than a kind or 2 kinds.From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, these contain 0.1～5 weight % in liquid quelite of the present invention, preferably contain 0.2～2 weight %.
Also can enumerate alkali metal salt, the inorganic carbonate of phosphoric acid in addition as inorganic acid salt.
Alkali metal salt as phosphoric acid can be enumerated sodium dihydrogen phosphate, sodium hydrogen phosphate, tertiary sodium phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, sodium phosphate trimer, PTPP, sodium metaphosphate or potassium metaphosphate etc., can use these more than a kind or 2 kinds.From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, these contain 0.01～2 weight % in liquid quelite of the present invention, preferably contain 0.02～1 weight %.
Can enumerate alkali metal salts such as sodium carbonate, potash as inorganic carbonate, magnesium carbonate, sodium acid carbonate etc., can use these more than a kind or 2 kinds.From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, these contain 0.01～2 weight % in liquid quelite of the present invention, preferably contain 0.02～1 weight %.
Can enumerate extracting sweet taste material such as fructose, glucose, sucrose, lactose, trehalose, licorice, sugar alcohol (D-sorbite, mannitol, maltitol, reduction palatinose, xylitol etc.), Carbenoxolone Sodium, stevia rebaudianum extract, saccharin sodium (saccharin sodium), Aspartame (aspartame), acesulfame potassium (acesulfame potassium), Sucralose artificial sweetenings such as (sucralose), tamarind pod extract etc. as the sweet taste material, can use these more than a kind or 2 kinds.From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce; Stevia rebaudianum extract, licorice, the content of Carbenoxolone Sodium in liquid quelite of the present invention are 0.0001～0.1 weight %, are preferably 0.0005～0.01 weight %.From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, the content of other sweet taste material in liquid quelite of the present invention is 0.1～2 weight %, is preferably 0.2～1 weight %.In addition, saccharin sodium, Aspartame etc. contains nitrogen at molecule, is not converted into composition (D).
From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, the content of whey mineral is 0.1～5 weight % in liquid quelite of the present invention, is preferably 0.2～2 weight %.
The starch analyte can be enumerated dextrin, acid starch-splitting, oxidized starch, cyclodextrin etc., can use these more than a kind or 2 kinds.From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, these content in liquid quelite of the present invention are 0.01～2 weight %, are preferably 0.02～1 weight %.
Purple perilla extract, pepper extract etc. can be enumerated as plant extract, using more than a kind or 2 kinds of these can be used.From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, the content of purple perilla extract is 0.01～5 weight % in liquid quelite of the present invention, is preferably 0.02～3 weight %.From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, the content of pepper extract is 0.01～5 ppm by weight in liquid quelite of the present invention, is preferably 0.02～1 ppm by weight.
Can enumerate carrageenan, guar gum etc. as polysaccharide, can use these more than a kind or 2 kinds.From the reduction of enhancing, peculiar smell and the bitter taste of saline taste etc., improve the viewpoint of the local flavor of soy sauce, these content in liquid quelite of the present invention are 0.01～2 weight %, are preferably 0.02～1 weight %.
In addition, never the viewpoint of deterioration local flavor is set out, and the pH value of liquid quelite of the present invention is preferably 3～6.5, and more preferably 4～6, be preferably 4.5～5.5 especially.And preferably having chlorinity is 4～9 weight %, and solid component content is the particular value of 20～45 weight %.
And as the additive of the saline taste of enhance liquid flavoring, calcium lactate etc. also produce effect; But when being to use the soy sauce cooking of mixing; Produce peculiar smell among the former, make the unfavorable condition of the food hardening etc. of the cooking among the latter, therefore preferred as soy sauce with general flavoring function.
In addition, liquid quelite of the present invention, according to hobby can add ethanol, cooking wine, make vinegar, sweet taste material etc., can be applicable in the various soy sauce processed goods such as soup-stock, condiments juice.
Liquid quelite of the present invention through continuing picked-up, has the remarkable effect of improving vascular hypertension.Therefore, can indicate " being applicable to the people who worries blood pressure ", " being applicable to the people of high blood pressure ", " having the effect that brings high blood pressure down ", " having the effect of regulating blood pressure " etc. on the container of liquid quelite of the present invention.
Embodiment
More specify the present invention through embodiment below.This embodiment only provides for explanation, is not the qualification to the scope of the invention.
Test Example 1
[adjustment of raw material soy sauce]
Reduce pressure the commercially available salt soy sauce D (nitrogen concentration 1.5 weight %, na concn 3.18 weight %, potassium concn 0.38 weight %) that subtracts concentrated; With volatilization water, salt; It is that 1.92 weight %, na concn are that 3.34 weight %, potassium concn are 0.45 weight % that adjustment finally makes nitrogen concentration, as subtracting salt soy sauce A.In addition; Reduce pressure the commercially available salt soy sauce C (nitrogen concentration 1.4 weight %, na concn 3.18 weight %, potassium concn 0.26 weight %) that subtracts concentrated; Using volatilization water, salt adjustment finally to make nitrogen concentration is that 2.0 weight %, na concn are that 3.30 weight %, potassium concn are 0.33 weight %, as subtracting salt soy sauce B.
(1) Test Example 1-1～1-25
With the above-mentioned salt soy sauce that subtracts is that the raw material soy sauce adds potassium chloride, acid flavoring, nucleic acid class flavoring respectively, has the raw-food material of hypotensive activity etc.
In addition, as the raw-food material with hypotensive activity add polyphenol preparation A (plant fresh coffee beans from Robusta (Robusta), with hot-water extraction 4 hours, with extract with adsorbent (active carbon, carclazyte) processing, concentrated after, carry out spray-drying.The about 40 weight % of caffeotannic acid class), polyphenol preparation B is (with Chang Gu river spices (strain) FH-1041 spray-drying.The about 54 weight % of caffeotannic acid class), peptide A (Nippon Supplement produce Peptide Straight), peptide B (Peptino of japanese food Chemical Manufacture), modulated the liquid quelite (subtracting the salt soy sauce) of the combined amount shown in the table 1.
(2) assay method of sodium content
Sodium content in the liquid quelite can pass through atom extinction photometer (the polarisation Zeeman of Z-6100 type Hitachi atom extinction photometer) mensuration.In addition, salt content converts according to the sodium content that obtains.
(3) determination of potassium content method
The method that potassium content in liquid quelite method capable of using and the said determination na concn is identical is measured.
(4) assay method of nitrogen content
The full nitrogen analysis equipment of nitrogen concentration utilization in the liquid quelite (Mitsubishi changes into the TN-05 type) is measured.Value in the table in the liquid quelite of expression except that (C) has the raw-food material of hypotensive activity.
(5) feeling evaluation method
10 members of panel carry out the feeling evaluation of saline taste and bitter taste to the liquid quelite of gained.Also carry out overall merit in addition as soy sauce.Each metewand is described below, and the gained result is as shown in table 1.
[metewand of saline taste]
1: with subtract salt soy sauce equal (being equivalent to salt 9 weight %)
2: subtracting salt soy sauce and standard items (article usually) between (being equivalent to salt 14 weight %)
3: than standard items (usually article) slightly a little less than
4: equal with standard items (article usually)
5: stronger than standard items (article usually)
[bitter taste metewand]
1: do not have
2: very faintly feel a little
3: can faintly feel
4: can feel
5: feel consumingly
[metewand of peculiar smell]
1: do not have
2: very faintly feel a little
3: can faintly feel
4: can feel
5: feel consumingly
[judgment standard of overall merit]
◎: saline taste (more than 4) is arranged and do not have bitter taste and peculiar smell (below 1)
Zero: saline taste (more than 4) is arranged and bitter taste is arranged slightly and peculiar smell (below 2)
△: saline taste weak (below 1) and do not have bitter taste and peculiar smell (below 1), perhaps,
Saline taste weak slightly (below 3) and bitter taste is arranged slightly and peculiar smell (below 3)
*: bitter taste and peculiar smell (more than 3) are arranged
Like [table 1]
(6) assay method of hypotensive activity
Test Example 2
(a) use animal
The male spontaneous hypertensive rat (SHR) in 16 ages in week that (receptacle in the rat zone) raises under the condition of 25 ± 1 ℃ of room temperatures, humidity 55 ± 10%RH, lighting hours 12 hours (morning 7 points～afternoons 7 point).
(b) medication and dosage
Use normal saline solution in the control group.Medication is an oral administration, utilizes the administration by force of metal system stomach probe.Dosage is 5mL/kg.
(c) test method
3 of the SHR a groups that use is gone on a hunger strike.Measure the preceding and 6 hours arteria caudalis systolic blood pressures afterwards of oral administration with commercially available rat with non-sight formula blood pressure measurement apparatus (manufacturing of Softron society).
(d) statistical procedures method
Resulting mensuration result implements Student ' s T-test with the mean value and standard error (SE) expression of rate of change.
Studied the hypotensive activity of Test Example 1-2,1-3,1-6,1-12,1-14,1-15,1-17,1-18 normal saline solutions in the table 1.Its result is as shown in Figure 1.
Test Example 3
(a) use animal
(receptacle in the rat zone) raised the male spontaneous hypertensive rat (SHR) in 5 ages in week under the condition of 25 ± 1 ℃ of room temperatures, humidity 55 ± 10%RH, lighting hours 12 hours (morning 7 points～afternoons 7 point).
(b) medication and dosage
Medication is an oral administration, utilizes the administration 1 time on the 1st by force of metal system stomach probe.Dosage is 5mL/kg.
(c) test method
Use 6 of SHR (6 ages in week during on-test) a groups.Measure 1 week, 1 time the arteria caudalis systolic blood pressure in 6 weeks by a definite date with commercially available mouse with non-sight formula blood pressure measurement apparatus (manufacturing of Softron society).
(d) statistical procedures method
Resulting mensuration result implements Student ' s T-test with the mean value and standard error (SE) expression of rate of change.
Studied the hypotensive activity of Test Example 1-4,1-12,1-18 in the table 1.Its result is as shown in Figure 2.
Can confirm through blood pressure lowering effect that absorbs liquid quelite of the present invention and the effect (Fig. 1 and Fig. 2, Test Example 1-12 and 1-18 is the flavorings that do not contain the food with hypotensive activity) of passing through the inhibition increased blood pressure of continuous picked-up from Fig. 1 and Fig. 2.In addition; From table 1, can also know: even na concn is low and mix under the situation of the raw-food material with hypotensive activity; Through making potassium content within scope of the present invention; And to make the nitrogen content in the liquid quelite except that composition (C) be more than the 1.6 weight %, can reach to feel saline taste fully the level that can reasonably absorb continuously as soy sauce.
Test Example 4～7
[adjustment of raw material soy sauce]
Reduce pressure the commercially available salt soy sauce E (na concn 3.19 weight %, nitrogen concentration 1.51 weight %, potassium concn 0.38 weight %) that subtracts concentrated; Using volatilization water, salt adjustment to make na concn is that 3.34 weight %, nitrogen concentration are that 1.80 weight %, potassium concn are 0.45 weight %, as subtracting salt soy sauce F.Use the commercially available salt soy sauce G (na concn 3.19 weight %, nitrogen concentration 1.42 weight %, potassium concn 0.26 weight %) that subtracts when in addition, measuring hypotensive activity.
(1) Test Example 4-1～4-20
Add potassium chloride, flavor improving agent respectively, have raw-food material, amino acids flavoring of hypotensive activity etc. as the raw material soy sauce with above-mentioned salt soy sauce E and the F of subtracting, modulated the liquid quelite of combined amount as shown in table 2.Analysis, the feeling evaluation of each composition have been carried out with Test Example 1 identically.Its result is as shown in table 2.
Like table 2
(2) Test Example 5-1～5-19
Add potassium chloride, flavor improving agent respectively, have raw-food material, amino acids flavoring of hypotensive activity etc. as the raw material soy sauce with the above-mentioned salt soy sauce E that subtracts, modulated the liquid quelite of combined amount as shown in table 3.Analysis, the feeling evaluation of each composition have been carried out with Test Example 1 identically.Its result is as shown in table 3.
Like table 3
Test Example 6
(3) Test Example 6-1～6-20
Add potassium chloride, flavor improving agent respectively, have raw-food material, amino acids flavoring of hypotensive activity etc. as the raw material soy sauce with above-mentioned salt soy sauce E and the F of subtracting, modulated the liquid quelite of combined amount as shown in table 4.Analysis, the feeling evaluation of each composition have been carried out with Test Example 1 identically.Its result is as shown in table 4.
Like table 4
(4) Test Example 7-1～7-10
Add potassium chloride, flavor improving agent respectively, have raw-food material, amino acids flavoring of hypotensive activity etc. as the raw material soy sauce with the above-mentioned salt soy sauce E that subtracts, modulated the liquid quelite of combined amount as shown in table 5.Analysis, the sensory evaluation of each composition have been carried out with Test Example 1 identically.Its result is as shown in table 5.
Like table 5
Can know from above narration: even na concn is low and mix under the situation of the raw-food material with hypotensive activity; Through make potassium concn within scope of the present invention, and use flavor improving agent, can reach and feel saline taste, the level that can reasonably absorb continuously as soy sauce fully.
Test 8
(a) modulation of soy sauce
Subtract salt soy sauce decompression and concentrate commercially available, using volatilization water, salt adjustment finally to make nitrogen concentration is that 1.8 weight %, na concn are that 3.34 weight %, potassium concn are 0.45 weight %, subtracts the salt soy sauce as high nitrogen.As fresh coffee beans extract (below be called " GCE "), with the Flavor Holder RC-30 spray-drying of Chang Gu river spices (strain), the about 54 weight % of chlorogenic acid.Modulate liquid quelite as shown in table 6, carry out the human clinical trial.
Like table 6
(b) evaluation object
With the mild hypertension (male sex's 117 objects by name at systolic blood pressure 140～159mmHg, expansionary phase blood pressure 30～50 years old age of 90～99mmHg).In addition, the smoker more than 15/day, the great drinker that alcohol panning amount 30g/ day is above, liver function, renal dysfunction person foreclose.
(c) test method
[acquisition method, amount]
The food materials of soy sauce 10g and freeze-drying (among undaria pinnitafida, bean curd, the fried food a kind) are put into bowl, inject the boiling water of 180mL, when breakfast, absorb.And, the GCE among the soy sauce 10g is adjusted to 0mg, 46mg, 93mg or 185mg, let the above-mentioned evaluation object (table 7) that is divided into 4 groups absorb respectively.
[assay method]
After on chair, having a rest 10 minutes, the blood pressure with 3 right wrists of automatic blood-pressure meter mensuration compares systolic blood pressure (SBP) and blood pressure expansionary phase (DBP).The median (median) that measured value is got each value (Fig. 3)
[statistical disposition]
The gained data are resolved software StatView program (version5.0, SASInstitute Inc., Cary NC) with statistics and are carried out calibrating of multiple ratio.
Like table 7
(d) result's parsing
As shown in table 7, affirmation does not have the heterodyne that has of blood pressure, pulse, age, body weight, BMI etc. between 4 groups (placebo (placebo) group GCE0mg, test group GCE46mg, GCE93mg, GCE185mg) during on-test.
As shown in Figure 3; SBP variable quantity after examination clothes 28 daily ingestions is: placebo group GCE0mg, test group GCE46mg, GCE93mg, GCE185mg are respectively-1.3 ± 3.0 ,-3.2 ± 4.6 ,-4.7 ± 4.5 ,-5.6 ± 4.2, can both confirm that blood pressure reduces for 4 groups.In addition, confirmed the heterodyne that has of test group GCE93mg, GCE185mg with respect to placebo group GCE0mg.
In addition; DBP variable quantity after examination clothes 28 daily ingestions is that placebo group GCE0mg, test group GCE46mg, GCE93mg, GCE185mg are respectively-0.8 ± 3.1 ,-2.9 ± 2.9 ,-3.2 ± 3.2 ,-3.9 ± 2.8, can both confirm that blood pressure reduces for 4 groups.In addition, confirmed the heterodyne that has of test group GCE93mg, GCE185mg with respect to placebo group GCE0mg.
From above results verification because of the picked-up liquid quelite of the present invention hypotensive activity.The result who resolves from statistics can confirm: during combined amount GCE93mg (chlorogenic acid 50mg) more than, with soy sauce 10g/ day, absorb under about 1 month situation, can obtain the abundant hypotensive activity with respect to the placebo group.
[table 6]
1) chlorogenic acid 54 weight %, caffeine 12 weight %
Claims (6)
1. a liquid quelite is characterized in that,
Contain following composition (A)～(C):
(A) below the sodium 3.55 weight %,
(B) potassium 0.5～4.2 weight %,
(C) have raw-food material 0.05～10 weight % of hypotensive activity,
When using the decompression concentration method to remove salt, utilize the method for regulating dilution rate with water as the volatile ingredient of main component; The method that moves, concentrates simultaneously nitrogen component of the hydrate water of the ion that produces when perhaps removing salt through the electrodialysis device; (D) nitrogen content of feasible liquid quelite part except composition (C); In the material except composition (C), be more than the 1.6 weight %.
2. a liquid quelite is characterized in that,
Contain following composition (A)～(C):
(A) below the sodium 3.55 weight %,
(B) potassium 0.5～4.2 weight %,
(C) have raw-food material 0.05～10 weight % of hypotensive activity,
(D) nitrogen content of liquid quelite part except composition (C) in the material except composition (C), is more than the 1.6 weight %,
In liquid quelite, contain greater than the acidic amino acid of 2 weight % and/or greater than the basic amino acid of 1 weight %.
3. according to claim 1 or claim 2 liquid quelite is characterized in that:
The raw-food material with hypotensive activity of composition (C) is peptide and more than a kind or 2 kinds of sympathetic nerve inhibiting substances that is selected from Polyphenols, has angiotensin converting enzyme inhibition activity.
4. according to claim 1 or claim 2 liquid quelite is characterized in that:
Also containing composition (E) flavor improving agent, except composition (C) with (D) nitrogen content of the liquid quelite (E) part, except composition (C) with in the material (E), is 1.6 weight %.
5. according to claim 1 or claim 2 liquid quelite is characterized in that:
In liquid quelite, contain the aspartic acid of 1～3 weight %, the glutamic acid of 1～2 weight %, and aspartic acid/(B) potassium >=0.25 (weight ratio).
6. according to claim 1 or claim 2 liquid quelite is characterized in that:
Liquid quelite is a Salt-reduced soy sauce.
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004332501 | 2004-11-16 | ||
| JP2004-332502 | 2004-11-16 | ||
| JP2004332502 | 2004-11-16 | ||
| JP2004-332501 | 2004-11-16 | ||
| JP2004332502A JP4319969B2 (en) | 2004-11-16 | 2004-11-16 | Liquid seasoning |
| JP2004332501A JP4319968B2 (en) | 2004-11-16 | 2004-11-16 | Liquid seasoning |
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| Publication Number | Publication Date |
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| CN1965692A CN1965692A (en) | 2007-05-23 |
| CN1965692B true CN1965692B (en) | 2012-07-04 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| EP1949798A4 (en) | 2005-11-14 | 2012-12-26 | Kao Corp | Liquid seasoning |
| JP4579223B2 (en) * | 2006-11-16 | 2010-11-10 | 花王株式会社 | Liquid seasoning |
| JP5037222B2 (en) * | 2007-05-28 | 2012-09-26 | 花王株式会社 | Liquid seasoning |
| WO2011055846A1 (en) * | 2009-11-09 | 2011-05-12 | キッコーマン株式会社 | Liquid seasoning having improved flavor |
| JP5634069B2 (en) * | 2009-11-09 | 2014-12-03 | キッコーマン株式会社 | Liquid seasoning with improved taste |
| JP2011147408A (en) * | 2010-01-22 | 2011-08-04 | Takaaki Teramae | Seasoning and method for producing the same |
| JP5761868B2 (en) * | 2013-02-04 | 2015-08-12 | ヤマサ醤油株式会社 | Low salt ponzu soy sauce |
| JP6230835B2 (en) * | 2013-07-10 | 2017-11-15 | キッコーマン株式会社 | Liquid seasoning with improved taste |
| US10912322B2 (en) * | 2016-03-09 | 2021-02-09 | Cj Cheiljedang Corporation | Allulose-containing syrup composition and food containing same |
| KR20220081984A (en) | 2019-10-18 | 2022-06-16 | 테이부루마크 가부시키가이샤 | Salt taste enhancer |
| JP2024024341A (en) * | 2022-08-09 | 2024-02-22 | 日清食品ホールディングス株式会社 | Saltiness enhancing agent, salty seasoning, food or drink, method for producing food or drink, and method for reducing salt in food or drink |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1185917A (en) * | 1996-12-24 | 1998-07-01 | 石光生 | Brewage for health-care supplying iodine sauce extract with low sodium and without aflatoxin |
| WO2004086880A1 (en) * | 2003-03-28 | 2004-10-14 | Kikkoman Corporation | Sodium chloride-containing foods and drinks |
-
2004
- 2004-11-16 JP JP2004332501A patent/JP4319968B2/en not_active Expired - Fee Related
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2005
- 2005-11-16 CN CN2005101149565A patent/CN1965692B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1185917A (en) * | 1996-12-24 | 1998-07-01 | 石光生 | Brewage for health-care supplying iodine sauce extract with low sodium and without aflatoxin |
| WO2004086880A1 (en) * | 2003-03-28 | 2004-10-14 | Kikkoman Corporation | Sodium chloride-containing foods and drinks |
Non-Patent Citations (2)
| Title |
|---|
| 曾永青.低钠高钾保健酱油的研究.广州食品工业科技19 3.2003,19(3),57-58. |
| 曾永青.低钠高钾保健酱油的研究.广州食品工业科技19 3.2003,19(3),57-58. * |
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| JP2006141226A (en) | 2006-06-08 |
| CN1965692A (en) | 2007-05-23 |
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