JP2004065162A - Refreshing drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a nutritionally excellent refreshing drink containing amino acids which are flavor ingredients for soy sauce and essential amino acids in extremely high concentrations, not having taste and color tone derived from soy sauce, having refreshing taste and feeling, not producing any precipitate in the bottom of a packaging container during storage. <P>SOLUTION: The refreshing drink is obtained by adding pale low-salt soy sauce obtained by decoloring and desalting soy sauce and having ≥40 degree chromaticity based on standard color of soy sauce and ≤10 (W/V)% common salt concentration. The refreshing drink comprises ≥100 mg amino acids derived from soy sauce and 0.1-2.0 g common salt per l of drink. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention contains a very high concentration of amino acids and essential amino acids that are the umami components of novel soft drinks, especially soy sauce, has no flavor or color tone derived from soy sauce, and has a refreshing taste and refreshing feeling, and is preserved. The present invention also relates to a nutritionally excellent soft drink which does not generate a precipitate at the bottom of the packaging container.
[0002]
[Prior art]
Generally, soy sauce is prepared by mixing steamed soybeans with roasted and cracked wheat, adjusting the water content, inoculating this with koji mold and cultivating it with soy sauce koji, and mixing it with saline to make soy sauce moromi, This is a clear liquid obtained by fermenting and aging it for several months and pressing and filtering, and it is generally used as a seasoning, but only two examples of its use as a beverage are known.
[0003]
That is, water, rice, wheat, potatoes, corn, starch and other substances containing starch are added and heated and agitated to make it viscous, and salt, soy sauce, miso, sodium glutamate, various amino acids, etc. Seasoning and spices are appropriately added to obtain a refreshing drink having salty taste, umami taste and good palatability, easy to digest and useful for replenishing energy (see JP-A-6-277015), and vinegar and chicken eggs. There is only known a method for producing a health drink by adding fermented milk, oligosaccharides, dried ginger, soy sauce, and fruit juice to a main raw material (JP-A-11-146774).
[0004]
However, beverages obtained by these methods all contain a high concentration of fine insoluble solid substances (turbid substances) derived from raw materials, so that a considerable amount of sediment is generated at the bottom of the packaging container with storage, In addition, it has a disadvantage of lacking refreshing taste and refreshing feeling.
In addition, it has a flavor and color tone derived from soy sauce, and has a drawback that the appearance is poor.
As described above, when soy sauce is used as a raw material for soft drinks, it has a major drawback that causes unpleasant odors to be attached to the product and darkening of the color tone, so that use as a soft drink is considered unsuitable and practiced. Without the present.
[0005]
[Problems to be solved by the invention]
The present invention provides a packaging container which contains amino acids and essential amino acids which are umami components of soy sauce at a very high concentration, has no flavor and color tone derived from soy sauce, and has a refreshing taste and a refreshing feeling. It is an object of the present invention to provide a nutritionally excellent soft drink that does not produce a precipitate at the bottom of the soft drink.
[0006]
[Means for Solving the Problems]
The present inventors first focused on amino acids in soy sauce to solve these problems. As a result, soy sauce contains a very large number of amino acids in addition to the amino acids that are the components of umami, and contains all essential amino acids (amino acids that are not synthesized in the body and must be ingested from food). Essential amino acids are reinforced by using this soy sauce. It also contains significant amounts of other tasty amino acids. Therefore, it has been found that a nutritionally suitable refreshing beverage can be obtained if amino acids in soy sauce are contained at a high concentration. In addition, when a light-color reduced-salt soy sauce having a chromaticity of No. 40 or more and a salt concentration of 10 (W / V)% or less, which has been previously decolorized and desalted, is used, the soy sauce is used. It has been found that a refreshing beverage having a refreshing taste and a refreshing sensation having no derived flavor and color tone can be obtained. In addition, when 1000-4000 mg of amino acids derived from soy sauce and 0.5-1.2 g of salt are contained per liter of a soft drink, the beverage can lose amino acids and minerals lost by sweating due to sports, physical labor, and the like. (Salt, etc.), while replenishing water, it was found that muscle fatigue can be recovered, the function improving effect can be expected, and that it is suitable as a sports drink.
Furthermore, soy sauce contains proteins, peptides, amino acids, starches, sugars, oligosaccharides, monosaccharides and the like derived from soybeans and wheat at high concentrations, but these components are water-soluble. Moreover, since the above-mentioned soy sauce is a light-colored reduced-salt soy sauce having a chromaticity of No. 40 or more and a salt concentration of 10 (W / V)% or less, which has been obtained by decolorization and desalting, the production of conventional soft drinks In addition, it was found that when used in addition, the turbidity and clarity of the soft drink were not increased, and thus a clear or translucent soft drink which did not cause precipitation upon storage was obtained.
[0007]
That is, the present invention provides a soft drink obtained by adding a light-color reduced-salt soy sauce having a chromaticity of No. 40 or more and a salt concentration of 10 (W / V)% or less, obtained by decolorizing and desalting soy sauce. It is.
Further, the present invention provides a soft drink obtained by adding a light-color reduced-salt soy sauce having a chromaticity of No. 40 or more and a salt concentration of 10 (W / V)% or less, obtained by decolorizing and desalting soy sauce. It is a soft drink containing 1000 mg or more of soy sauce-derived amino acids and 0.5 to 1.2 g of salt per liter of soft drink.
Further, the present invention is a soft drink containing 1000 to 4000 mg of amino acid derived from soy sauce and 0.5 to 1.2 g of salt per liter of beverage, and having an absorbance at 440 nm of 0.8 or less.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail.
[0009]
In the present invention, a light-color reduced-salt soy sauce having a chromaticity of No. 40 or more and a salt concentration of 10 (W / V)% or less, which is obtained by decolorizing and desalinating soy sauce, is used.
[0010]
Examples of the soy sauce include brewed soy sauce, chemical soy sauce, and semi-chemical semi-brewed soy sauce (the soy sauce in the present invention means these soy sauces).
Examples of the brewed soy sauce include soy sauce such as concentrated soy sauce, light soy sauce, tamari soy sauce, recharged soy sauce (sweetened soy sauce), and white soy sauce manufactured according to a normal soy sauce brewing method.
Chemical soy sauce is a seasoning solution obtained by hydrolyzing protein raw materials such as defatted soybeans with hydrochloric acid to release amino acids, and neutralizing and filtering this with soda ash, or amino acid soy sauce made by adding various additives to this. Is mentioned.
In addition, as semi-chemical semi-brewed soy sauce, defatted soybeans are hydrolyzed with a weak acid, a neutralized decomposed solution is adjusted with saline, and wheat koji is added to the soy sauce. The soy sauce prepared by adding the brewed raw fried soy sauce to the processed one is given.
[0011]
In the present invention, the use of this soy sauce has the effect of reinforcing essential amino acids.
That is, lysine and threonine contained in soy sauce increase in body weight, and both are contained in soy sauce moderately (Gokkai Food Composition Table 2001, published by Women's Nutrition University Press, May 2001, page 280, "Soyyu" Koikuchi "," Shoyusukuchi "," Shoyumari "columns, see). Lysine is a major amino acid in nutrition because it is high in animal proteins but low in plant proteins, but is high in soy sauce. Therefore, if a soy sauce-derived amino acid is contained at a high concentration, a nutritionally suitable soft drink can be obtained. Among them, brewed soy sauce is particularly preferable because it contains these essential amino acids moderately.
[0012]
Examples of the method for desalinating soy sauce include conventionally known methods for desalinating soy sauce. For example, a method for desalting with an ion exchange membrane, a method for desalting with an electrodialysis membrane (Japanese Patent Publication No. 40-27059, "Reduced salt Production method of burned soy sauce ”and Japanese Patent Publication No. 40-27061“ Method of producing reduced salt soy sauce ”).
[0013]
It is necessary to perform desalting until the salt concentration becomes 10 (W / V)% or less, more preferably 7 (W / V)% or less, and particularly preferably 3 to 6 (W / V)%. .
By reducing the salt concentration in this manner, a large amount of soy sauce can be added, and the content of amino acids derived from soy sauce in a soft drink can be increased.
[0014]
Examples of the method for decolorizing soy sauce include conventionally known methods for decolorizing soy sauce.For example, permeation processing of soy sauce with a reverse osmosis membrane is performed to obtain a permeate, or soy sauce is contacted with activated carbon, a decolorizing resin, or the like. A method of decoloring to a desired color tone may be used.
[0015]
The decolorization is carried out until the chromaticity (JAS standard) of soy sauce becomes the soy sauce standard color No. 40 or more, preferably No. 50 or more, particularly preferably No. 55 or more.
When the color tone is lightened in this way, a large amount of soy sauce can be added, and the content of amino acids derived from soy sauce in a soft drink can be increased.
[0016]
In soy sauce, proteins, peptides, amino acids, starches, saccharides, oligosaccharides, monosaccharides, etc. derived from soybeans and wheat are dissolved, but when this soy sauce is treated with a reverse osmosis membrane, mainly amino acids are efficiently separated, In addition, it is preferable because light soy sauce having a chromaticity of soy sauce standard color No. 40 or more can be easily obtained.
[0017]
The content of amino acids derived from soy sauce in a soft drink is 100 mg or more, preferably 500 to 5000 mg, particularly preferably 1000 to 4000 mg per liter of the soft drink. This concentration is preferable because all essential amino acids are contained moderately and do not impair refreshing taste and refreshing feeling.
[0018]
Further, the salt content may be in the range of 0.1 to 2.0 g, preferably 0.3 to 1.5, more preferably 0.5 to 1.2 g per liter of soft drink, This produces a favorable effect.
[0019]
For sports drinks, the salt content per liter is preferably in the range of 0.3 to 1.5, and more preferably in the range of 0.5 to 1.2 g.
If the concentration is too low, the taste will not be tight, and if it is too high, saltiness will be felt, which is not preferable as a sports drink.
However, when it is within this range, it becomes possible to supplement salt from a drink in an actual diet, and a new dietary culture can be formed. In addition, beverages containing salt in this range are preferable because they can have a refreshing taste and a refreshing taste.
[0020]
The sports beverage of the present invention is preferably of a colorless to colorless and translucent type. The viscosity is preferably the same as that of commercially available mineral water, sake, vinegar and the like. Preferably, the beverage contains 1000 to 4000 mg of soy sauce-derived amino acid and 0.5 to 1.2 g of salt per liter of beverage.
As for the color tone, the absorbance at 440 nm of the beverage is preferably 0.8 or less, more preferably 0.7 or less, and most preferably 0.05 to 0.6.
[0021]
A light-color reduced-salt soy sauce having a chromaticity of 40 or more soy sauce standard color and a salt concentration of 10 (W / V)% or less obtained by decolorization and desalting when used in the production of a conventionally known soft drink Does not increase the turbidity and transparency of the soft drink.
Therefore, the soft drink of the present invention can provide a transparent or translucent soft drink that does not cause precipitation even when stored.
[0022]
As the components other than soy sauce added to the production of the above-mentioned soft drinks, there can be used those components used in the production method of conventionally known soft drinks, such as sugars (for example, liquid sugar), fruit juice (or a concentrate thereof). ), Various vitamins, acidulants (such as citric acid, lactic acid, phosphoric acid, and carbonic acid), various flavors, and clouding agents (also called clouding agents or turbidity agents).
The saccharide concentration is preferably 2 to 10 (W / V)%, more preferably 4 to 8 (W / V)%, and most preferably 5 to 7 (W / V)%.
As fruit juice, 0.5 to 10 (W / V)% is preferable, 1 to 5 (W / V)% is more preferable, and 2 to 4 (W / V)% is most preferable.
Examples of various vitamins include vitamin A, vitamin B, vitamin C, vitamin D, vitamin E and the like.
As an acidulant, 0.1-0.5 (W / V)% is preferable and 0.2-0.3 (W / V)% is more preferable.
Further, as various flavors, 0.05 to 0.5 (W / V)% is preferable, and 0.1 to 0.2 (W / V)% is more preferable.
The clouding agent is preferably used in an appropriate amount in sports drinks.
[0023]
In the present invention, it is preferable to add proanthocyanidin in addition to the above components. This proanthocyanidin has a deodorizing effect of a slight scent of amino acids derived from soy sauce in addition to a physical fatigue effect.
The addition concentration is preferably from 10 to 5000 ppm, more preferably from 50 to 500 ppm, and most preferably from 100 to 200 ppm.
[0024]
【The invention's effect】
Thus, according to the present invention, (1) apples, oranges, grapefruits, strawberries containing soy sauce amino acids at a high concentration and having no refreshing taste and refreshing taste without the original flavor and color tone of soy sauce. , Soft drinks containing fruit juice such as papaya, mango, and guava, (2) drinks containing various vitamins, sugars, and acidulants (for example, sports drinks), (3) tomato vegetable drinks, (4) coffee drinks, (5) café ole, Tea drinks such as chocolate drinks, cocoa drinks, (6) lemon tea and oolong tea can be obtained.
In addition, the soft drink of the present invention contains all essential amino acids (9 kinds of amino acids that are not synthesized in the body and must be taken from food) in addition to various amino acids that are umami components. Since these amino acids are contained at a high concentration, a nutritionally suitable soft drink can be obtained.
When the soft drink of the present invention is taken every day, an effect of improving health can be expected.
In the method for producing a soft drink, a soy sauce having a chromaticity of No. 40 or more and a salt concentration of 10 (W / V)% or less obtained by decolorizing and desalting brewed soy sauce is used. Therefore, a soft drink having no color tone derived from soy sauce can be obtained.
Also, since 1 liter of a soft drink contains 1000-2000 mg of soy sauce-derived amino acids and 0.5-1.2 g of salt, amino acids and minerals (salts and the like) lost due to sweating accompanying sports, physical labor, etc. ), It is possible to replenish hydration and at the same time recover muscle fatigue and improve its function, which is suitable as a sports drink.
Furthermore, the present invention contains soybean and wheat-derived proteins, peptides, amino acids, starches, saccharides, oligosaccharides, monosaccharides, and the like at high concentrations (these components are water-soluble), and furthermore, decolorizes and removes soy sauce. It uses light-color reduced-salt soy sauce with a chromaticity of 40 or more soy sauce standard color and a salt concentration of 10 (W / V)% or less obtained by salt treatment. In this case, it does not increase the turbidity and transparency of the soft drink, and therefore, it is possible to obtain a transparent or translucent soft drink that does not cause precipitation even when stored.
[0025]
Reference Example (Preparation of a light-color reduced-salt soy sauce with a chromaticity of No. 50 and a salt concentration of 7 (W / V)%)
According to the usual method of brewing dark soy sauce, raw dark soy sauce (referred to as “soy sauce before membrane treatment”) was obtained.
A reverse osmosis membrane (both with NF membrane) having a salt rejection of 30% when this concentrated raw soy sauce is treated with a 0.2% (W / V)% saline solution at a temperature of 25 ° C. and a pressure of 30 kg / cm ² · G. (NTR-7430, manufactured by Nitto Denko Corporation) to obtain soy sauce with a salt concentration of 17 (W / V)% and a chromaticity of soy sauce standard color No. 50 (called light-colored soy sauce).
The obtained light-colored soy sauce is subjected to desalting treatment with an electrodialysis membrane in accordance with a usual method for producing a reduced-salt soy sauce to obtain a "light-colored reduced-soy sauce (reference product)" having a salt concentration of 7 (W / V)%. Obtained.
[0026]
The analysis results of the components of the light-color reduced-salt soy sauce (prepared product for reference) are shown below.
(Ingredient analysis value) Light-color reduced-salt soy sauce extract 11.7 (W / V)%
Salt 7.0 (W / V)%
Total nitrogen 1.00 (W / V)%
Alcohol 2.8 (V / V)%
Chromaticity (JAS) No. 50
pH 4.4
[0027]
The amino acid analysis values (* means essential amino acids) of the light-color reduced-salt soy sauce (prepared product for reference) are shown below.
(Amino acid) content (mg / ml)
Aspartic Acid 0.52
Threonic Acid (*) 1.11
Serine 1.59
Glutamic Acid 3.29
Glycine 0.97
Alanine 3.00
Valine (*) 1.83
Methionine (*) 0.47
Isoleucine (*) 1.53
Leucine (*) 2.34
Tyrosine 0.28
Phenylalanine (*) 1.52
Lysine (*) 1.36
Histidine (*) 0.56
Arginine 1.64
Proline 1.72
Tryptophan (*) 0.75
[0028]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples.
[0029]
Example (preparation of sports drink)
Ingredient name Mixing ratio Light color reduced salt soy sauce (reference example preparation) 15ml
Liquid sugar 80g
Lemon transparent concentrated juice 4g
Citric acid 1g
Sodium citrate 0.5g
1g calcium lactate
Potassium phosphate 0.5g
Magnesium carbonate 0.01g
0.6g whitening agent
Flavor 0.5ml
Each of the above raw materials was dissolved in water at the above mixing ratio, and Brix 6.8, total acidity 0.225, pH 3.74, salt 0.115 (W / V)%, and an absorbance at 440 nm of 0. One liter of a sports drink which was No. 58 (measurement of absorbance: spectrophotometer "Hitachi U-2000" manufactured by Hitachi, Ltd.) was prepared.
This beverage contains a very high concentration of amino acids and essential amino acids that are umami components of soy sauce, does not have soy sauce-derived flavor and color tone, has a refreshing taste and refreshing taste, and can be stored in a packaging container even when stored. It was a refreshing beverage that produced no precipitate at the bottom, was nutritionally excellent, was almost colorless and translucent, and had a very beautiful appearance.
[0030]
Comparative example (Sports drink using "soy sauce before membrane treatment")
A control sports drink was obtained in exactly the same manner as in the method for producing a sports drink of Example 1 except that “soy sauce before membrane treatment” was used instead of “light-color reduced-salt soy sauce (prepared product for reference)”. Was.
Compared to the beverage of Example 1, this beverage shows the same values for Brix, total acidity, and pH, but a salt concentration of 0.25 (W / V)% and an absorbance at 440 nm of 0.85. showed that. And it had a little salty taste, had some problems in taste, showed a very pale lemon color, and was an unsightly sports drink.

Claims (4)

A soft drink obtained by decolorizing and desalinating soy sauce, to which a light-color reduced-salt soy sauce having a chromaticity of No. 40 or more and a salt concentration of 10 (W / V)% or less is added. A soft drink obtained by adding a light-color reduced-salt soy sauce having a chromaticity of No. 40 or more and a salt concentration of 10 (W / V)% or less, obtained by decolorizing and desalinating soy sauce. A soft drink containing 100 mg or more of soy sauce-derived amino acids and 0.1 to 2.0 g of salt per liter of the drink. A soft drink containing 1000 to 4000 mg of amino acid derived from soy sauce and 0.5 to 1.2 g of salt per liter of drink and having an absorbance at 440 nm of 0.8 or less. The soft drink according to claim 3, wherein the soft drink is a sports drink.