JP2006141224A - Liquid seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide liquid seasoning making an eater sufficiently feel salty in spite of its low content of salt. <P>SOLUTION: The liquid seasoning has the following ingredients (A)-(C): (A) ≤9 mass% of salt; (B) 0.5-4.2 mass% of potassium; (C) at least one kind of substance selected from nucleic taste substance, phytic acid, citric acid or its salt, inorganic acid salt, sweetener, protein and milk whey minerals. The content of nitrogen of (D) part of the liquid seasoning excluding the ingredient (C) is ≥1.6 mass% due to substance other than the ingredient (C). <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

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

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

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

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

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

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

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

  As a result of studying means for giving a salty taste even when the salt content is 9% by mass or less, the present inventor has made the salt content as low as 9% by mass or less and 0.5 to 4.2% by mass of potassium. %, And a nitrogen content of 1.6% by mass or more, it was found that by adding a specific flavor improving component, a salty taste is felt more strongly and a liquid seasoning with good taste can be obtained.

That is, the present invention includes the following components (A) to (C):
(A) salt 9 mass% or less,
(B) 0.5 to 4.2% by mass of potassium,
(C) A liquid seasoning containing one or more substances selected from nucleic acid-based taste substances, phytic acid, citric acid or salts thereof, inorganic acid salts, sweeteners, proteins and whey minerals. And (D) nitrogen content of the portion of the liquid seasoning excluding the component (C) is 1.6% by mass or more due to substances other than the component (C). is there.

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

  The content of (A) sodium chloride in the liquid seasoning of the present invention is 9% by mass or less, but it is 7-9% by mass, particularly 8-9% by mass. It is preferable from the point of feeling. In the present invention, “content” refers to the ratio of the whole liquid seasoning unless otherwise specified.

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

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

  In the liquid seasoning of this invention, it is a liquid seasoning containing component (A)-(C), Comprising: (D) Nitrogen content of the part of the liquid seasoning except a component (C) is used as a component. It is 1.6 mass% or more with substances other than (C). Moreover, as for the content of (D) nitrogen of the part of a liquid seasoning except a component (C), it is more preferable that it is 1.6-2 mass%. Usually, in soy sauce, it is said that when the nitrogen content is increased, the taste becomes mellow and the salty taste is lowered, soy sauce containing low salt content and potassium is included, and the total nitrogen content is within the above range. It was completely unexpected that the salty taste was improved.

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

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

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

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

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

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

  As the (C) flavor improver of the liquid seasoning of the present invention, one or more selected from nucleic acid-based taste substances, phytic acid, citric acid or salts thereof, inorganic acid salts, sweeteners, proteins and whey minerals Use two or more substances.

  Examples of nucleic acid-based taste substances include 5'-inosinic acid, guanylic acid, 5'-ribonucleotide, uridylic acid, adenylic acid, and sodium salts thereof, yeast extracts, and the like, one or more of these. Can be used. These may be contained in the liquid seasoning of the present invention in an amount of 0.005 to 0.2% by mass, preferably 0.01 to 0.1% by mass, enhancing salty taste, reducing taste, bitterness, etc. It is preferable from the point of improving the flavor of soy sauce.

  Citric acid or a salt thereof includes monosodium citrate, disodium citrate, trisodium citrate, potassium citrate, dipotassium citrate, tripotassium citrate, calcium citrate, and isocitric acid or a salt thereof. 1 type or 2 types or more can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.5 to 2% by mass, preferably 0.7 to 1.5% by mass as citric acid. From the point of improving the flavor of soy sauce.

  Examples of inorganic acid salts include calcium chloride, magnesium chloride, sodium sulfate, ferrous sulfate, magnesium sulfate, potassium alum salt, and the like, and one or more of these can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.1 to 5% by mass, preferably 0.2 to 2% by mass, to enhance the salty taste and to reduce the taste and bitterness of the soy sauce. It is preferable from the point of improving.

  Examples of the sweetener include fructose, glucose, trehalose, licorice extract, sugar alcohol (sorbitol, mannitol, maltitol, reduced palatinose, xylitol, etc.), sodium glycyrrhizinate, stevia extract, etc., and one or two of these The above can be used. Stevia extract, licorice extract, and sodium glycyrrhizinate are contained in the liquid seasoning of the present invention in an amount of 0.0001 to 0.1% by mass, preferably 0.0005 to 0.01% by mass to enhance salty taste. Moreover, it is preferable from the point of improving the flavor of soy sauce, such as reduction of off-taste and bitterness. Other sweeteners may be contained in the liquid seasoning of the present invention in an amount of 0.1 to 2% by mass, preferably 0.2 to 1% by mass, soy sauce for enhancing salty taste, reducing off taste and bitterness, etc. It is preferable from the point of improving the flavor.

Examples of the protein include water-soluble proteins such as gelatin, and one or more can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.1 to 2% by mass, preferably 0.2 to 1% by mass, to enhance the salty taste and to reduce the taste and bitterness of the soy sauce. It is preferable from the point of improving.
When phytic acid is contained in the liquid seasoning of the present invention in an amount of 0.1 to 2% by mass, preferably 0.2 to 1%, the salty taste is enhanced, and the flavor of soy sauce is reduced, such as reduction in taste and bitterness. It is preferable from the point of improving.
The whey mineral is contained in the liquid seasoning of the present invention in an amount of 0.1 to 5% by mass, preferably 0.2 to 2% by mass. It is preferable from the point of improving the flavor.

  Furthermore, the liquid seasoning of the present invention may further contain (E) an amino acid seasoning other than the amino acid, an organic acid salt seasoning excluding phytic acid, citric acid and salts thereof, an acidulant and the like. It is preferable from the viewpoint of improving the flavor of soy sauce, such as enhancement of salty taste and reduction of off-taste and bitterness.

  Examples of amino acid seasonings include acidic amino acids, basic amino acids, and salts other than these salts, such as glycine, alanine, phenylalanine, cystine, threonine, tyrosine, isoleucine, or sodium or potassium salts thereof. One or more of these can be blended. The content of the amino acid seasoning after blending in the liquid seasoning of the present invention, when converted to free amino acids, glycine exceeds 0.3% by mass, alanine exceeds 0.7% by mass, and phenylalanine is 0%. .5% by mass, cystine is more than mass%, threonine is more than 0% by mass, tyrosine is more than 0.2% by mass, isoleucine is more than 0.5% by mass, and each upper limit is 1.5% by mass or less. preferable. Of these, isoleucine is preferable from the viewpoint of salty sustainability, and the content is preferably more than 0.5% by mass and 1% by mass or less.

  Examples of the organic acid salt seasoning include sodium salts and potassium salts of organic acids such as lactic acid, succinic acid, malic acid, tartaric acid and gluconic acid. In particular, disodium succinate and sodium gluconate are preferable. The content in the liquid seasoning of the present invention is preferably 0.005 to 0.2% by mass, particularly preferably 0.01 to 0.1% by mass when converted to a free amino acid.

  Examples of the acidulant include lactic acid, succinic acid, malic acid, tartaric acid and the like. Of these, lactic acid, succinic acid, and malic acid are preferable, and lactic acid is particularly preferable. When the content in the liquid seasoning of the present invention is converted into a free acid, the content of lactic acid is 0.9 to 3% by mass, further 1.3 to 3% by mass, particularly 1.5 to 2.%. 5% by mass, succinic acid is 0.004 to 2% by mass, further 0.06 to 1.5% by mass, especially 0.1 to 1% by mass, malic acid is 0.05 to 2% by mass, and further 0.1 It is preferable to contain -1.5 mass% from the point which improves the flavor of soy sauce, such as an increase in salty taste, and a reduction in off-taste and bitterness.

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

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

(1) Preparation methods of test products 1 and 2 Using reduced salt soy sauce B as base soy sauce, potassium chloride, sodium L-aspartate, sodium L-glutamate, and various flavor improvers were added, and the formulations shown in Tables 1 and 2 The amount.

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

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

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

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

(6) Evaluation method The obtained liquid seasoning was subjected to sensory evaluation of saltiness and bitterness by a two-point identification test method by 20 panelists. Moreover, the taste of the flavor as soy sauce was evaluated as a comprehensive evaluation. The control product was base soy sauce A. Comprehensive evaluation was performed according to the following criteria. The obtained results are shown in Table 1.

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

As shown in Table 1, 5′-inosinate disodium as a flavor improver was added to the reduced salt soy sauce B in a range of 0 to 2%. In this case, potassium chloride was blended so as to be 4% by mass. As a result, good salty taste is obtained when the blending amount of disodium 5′-inosinate is in the range of 0.005 to 0.2% by mass, and good salty taste is obtained in the range of 0.01 to 0.1% by mass. Obtained (test products 1-1 to 8).
Further, in the system in which 5′-inosinate disodium was added to the reduced salt soy sauce B, the potassium chloride content was changed. In this case, disodium 5'-inosinate was blended so as to be 0.05% by mass. As a result, when potassium chloride is added to the liquid seasoning in the range of 1 to 7% by mass, a good salty taste is obtained, and further in the range of 2 to 6% by mass, particularly in the range of 3 to 5% by mass. In addition, a good salty taste was obtained (test products 1-9 to 17).
Moreover, 5'-inosinic acid disodium 0.05% and potassium chloride 4% by mass were added to the reduced salt soy sauce B, and further 1% by mass of sodium L-aspartate and 0.5% by mass of sodium L-glutamate were added. In the system, the salty taste was stronger and the flavor became preferable (test product 1-18).

  As shown in Table 2, the base soy sauce was reduced salt soy sauce B, and various flavor improvers were added. In this case, potassium chloride was blended so as to be 4% by mass, 1.0% by mass of sodium L-aspartate, and 0.5% by mass of sodium L-glutamate. As a result, by adding various flavor improvers, the salty taste was enhanced, the bitter taste of potassium was suppressed, and a favorable flavor was obtained.

Claims (6)

The following components (A) to (C):
(A) salt 9 mass% or less,
(B) 0.5 to 4.2% by mass of potassium,
(C) A liquid seasoning containing one or more substances selected from nucleic acid-based taste substances, phytic acid, citric acid or salts thereof, inorganic acid salts, sweeteners, proteins and whey minerals. Then, the liquid seasoning in which the content of (D) nitrogen in the portion of the liquid seasoning excluding the component (C) is 1.6% by mass or more by a substance other than the component (C).   The substance other than the component (C) for making the content of (D) nitrogen in the portion of the liquid seasoning excluding the component (C) 1.6% by mass or more contains an amino acid. Liquid seasoning.   The liquid seasoning according to claim 1 or 2, wherein the liquid seasoning contains more than 2% by mass of acidic amino acids and / or more than 1% by mass of basic amino acids.   The liquid seasoning contains aspartic acid in an amount of 1 to 3 mass%, glutamic acid in an amount of 1 to 2 mass%, and aspartic acid / (B) potassium ≧ 0.25 (mass ratio). Item 1. A liquid seasoning according to item 1.   The liquid seasoning according to any one of claims 1 to 4, wherein aspartic acid / (D) nitrogen> 0.5 (mass% ratio) of the portion of the liquid seasoning excluding the component (C).   The liquid seasoning is a reduced salt soy sauce, The liquid seasoning according to any one of claims 1 to 5.