JP2006158213A - Functional soy sauce, and functional food and drink containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide functional soy sauce having very excellent antioxidant function and antihypertensive function: and to provide functional food and drink having antioxidant function and antihypertensive function containing the functional soy sauce. <P>SOLUTION: The functional soy sauce is produced through adding 30-80 wt.% (W/V) of saccharides to soy sauce having JAS standard color and gloss of No. 1 or richer color and gloss than the JAS standard ones, and heating the soy sauce mixture. The functional food and drink having antioxidant function and antihypertensive function such as soy sauce, soup, dipping sauce or the like is obtained through adding the functional soy sauce to selected food and drink in an arbitrary production process. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to a functional soy sauce obtained by mixing and heating soy sauce and saccharides, and a functional food or drink containing the antioxidant function and blood pressure lowering function.

Soy sauce is known to have 18 kinds of excellent physiological functions, for example, it is known to have an antioxidant function and a blood pressure lowering function.
It is also known that the main components of the antioxidant function are HEMF, HDMF, HMF, peptide and melanoidin, and the main components of the blood pressure lowering function are nicotianamine and melanoidin.
However, although soy sauce has the above-mentioned excellent physiological functions, it is known that the daily intake of soy sauce is as small as about 21 ml, and thus the above-mentioned functions cannot be fully exhibited (non-patented). Reference 1).
Japan Soy Sauce Research Institute Magazine, Vol. 30, no. 3, 2004, pages 26-27, "Table 20 Soy sauce functionality"

  An object of this invention is to obtain the functional soy sauce which has the very outstanding antioxidant function and blood pressure lowering function, and the functional food-drinks which have the antioxidant function and blood pressure lowering function containing it.

As a result of intensive studies to solve the above problems, the present inventors have used soy sauce or soy sauce-fired soy sauce (hereinafter referred to as soy sauce) as it is or as a reverse osmosis membrane, NF membrane, loose RO membrane or UF membrane. When concentrated with soy sauce obtained by concentration with a molecular sieve membrane (hereinafter referred to as membrane-concentrated soy sauce) and mixed with sugar, the antioxidant function and blood pressure lowering function are significantly improved compared to ordinary soy sauce. It was found that functional soy sauce was obtained, and the present invention was completed based on this finding.
That is, the present invention is a functional soy sauce obtained by mixing soy sauce and saccharide and heating, and the present invention is a functional soy sauce obtained by mixing and heating membrane concentrated soy sauce and saccharide, and the present invention. Is a functional soy sauce obtained by mixing membrane-concentrated soy sauce and saccharide and heating, and having a salt concentration of 0 to 9% (W / V). The present invention is a JAS standard color as membrane-concentrated soy sauce. Sawa No. A functional food / beverage product having an antioxidant function, characterized in that the functional soy sauce uses a membrane concentrated soy sauce having a rich color tone of 1 or more, and the present invention contains the functional soy sauce. In addition, the present invention is characterized in that the functional food and drink containing the functional soy sauce and having a blood pressure lowering function and having an indication that it is used for an antihypertensive person It is.
Moreover, this invention is a manufacturing method of the functional food / beverage products characterized by adding the said functional soy sauce in the arbitrary manufacturing processes of food / beverage products.

Since the functional soy sauce of the present invention has a very excellent antioxidant function, it can be used as an antioxidant. Moreover, it can utilize for manufacture of the functional food-drinks which have an antioxidant function.
Moreover, since the functional soy sauce of this invention has a very excellent blood pressure lowering function, it can be used as a blood pressure lowering agent.
Moreover, it can utilize for manufacture of the functional food-drinks which have a blood pressure lowering function. The functional soy sauce of the present invention can be used for the production of health foods that can be expected to prevent various lifestyle-related diseases such as hypertension and arteriosclerosis caused by active oxygen in vivo when ingested.

  Examples of the soy sauce used in the present invention include any soy sauces such as thick soy sauce, light soy sauce, tame soy sauce, re-prepared soy sauce, raw soy sauce, fire soy sauce, and reduced salt soy sauce.

The membrane-concentrated soy sauce used in the present invention is a permeation treatment using soy sauce or fired ori using a molecular sieve membrane such as reverse osmosis membrane, NF membrane (Nano-filtration membrane), loose RO membrane, or UF membrane (Ultra-filtration membrane). The non-permeate is collected.

  That is, a method of permeabilizing soy sauce with an NF membrane and obtaining concentrated soy sauce from the non-permeating side (see Japanese Patent Application Laid-Open No. 10-234332 and Japanese Patent No. 3530753) and soy sauce burning or filtration are performed by conventional methods (celite filtration). Alternatively, after filtration through a microfiltration membrane), the filtrate is concentrated by a reverse osmosis membrane to obtain a membrane-concentrated soy sauce (see Japanese Patent Laid-Open No. 4-197154).

The reverse osmosis membrane preferably has a molecular weight cut off of 100 to 1000 (for example, NTR-7450 manufactured by Nitto Denko Corporation).
The NF membrane has a salt rejection of 10% or more when a 0.2% (W / V) saline solution is treated at a temperature of 25 ° C. and a pressure of 10 kg / cm ² · G (for example, Nitto) NTR-7410, 7430 and 7450 manufactured by Denko Corporation, SU-200 manufactured by Toray Industries, Inc.) are preferable.
The UF membrane is preferably 2 nm to 0.1 μm, and the molecular weight cutoff is preferably 1000 to 300,000, more preferably 200 to 1000.

  As the form of the membrane, any shape such as a tubular shape, a hollow fiber shape, a spiral shape, and a flat plate shape can be adopted.

  The membrane concentrated soy sauce is No. Those having a color depth of 1 (No. 1) or thicker than that are preferred.

Examples of the saccharide used in the present invention include glucose, fructose, galactose, hexose, xylose, arabinose and the like, monosaccharides, disaccharides, trisaccharides and oligosaccharides. Of these, glucose is most preferred.

The addition of saccharides to soy sauce or membrane concentrated soy sauce is preferably 30 to 80% (W / V), more preferably 50 to 70% (W / V). When the addition amount is less than 30%, the antioxidant function cannot be sufficiently achieved. When the amount is too large, the viscosity increases and the handling becomes difficult.

As for the heating temperature and time of the mixture of soy sauce and sugar, the color tone after heating is No. in the JAS standard. It may be performed under conditions sufficient to have 1 (No. 1) or a richer color stream, and it is preferable that the time is long when the product temperature is low, while the time is short when the product temperature is high. .

In the present invention, functional soy sauce is obtained in this way, but when it is not desired that the functional soy sauce contains salt, membrane concentrated soy sauce with a salt concentration of 0 to 9% (W / V) is used. .
Alternatively, there is a method in which functional soy sauce is diluted with water, desalted to a desired salt concentration by electrodialysis or the like, and concentrated to the original moisture. If it exceeds 9%, the effect of saltiness derived from the salt of the food / beverage product is increased when it is added to the food / beverage product, which is not preferable.

The functional soy sauce of the present invention has an excellent antioxidant function and blood pressure lowering function, and can be used as it is as an antioxidant or as a blood pressure lowering agent. In addition, since the food and drink containing the functional soy sauce of the present invention has a blood pressure lowering function, it can be used as a functional food or drink with an indication that it is used for antihypertensive persons. It is.

  Moreover, this functional soy sauce can contain suitably 1 type, or 2 or more types of an excipient | filler, saccharides, a fragrance | flavor, an emulsifier, and a preservative.

  The product form of the functional soy sauce of the present invention is not particularly limited and can be appropriately selected according to the form of use, and examples thereof include tablets, powders, granules, capsules, pastes, emulsions, and solutions.

The food and drink intended for the present invention is not particularly limited, but specific examples thereof include soy sauce, powdered soy sauce, miso, powdered miso, moromi, mayonnaise, dressing, vinegar, three cups of vinegar,
Various kinds of seasonings such as powdered sushi vinegar, Chinese food, sauce, ketchup, various sauces (eg grilled meat sauce), curry roux, stew food, soup food, dashi food, compound seasoning; rice cracker, arabe, kakimochi Rice paste such as peanut paste, paste paste, etc .; fruit such as jam, marmalade, syrup pickles, processed fruit; vegetable processed food; soft drink, carbonated drink, nutrition drink, fruit drink, lactic acid drink Beverages (including concentrated concentrates of these beverages and powders for adjustment); noodles such as buckwheat, udon, harusame, gyoza skin, sushi mai, Chinese noodles, instant noodles; and seafood such as kamaboko, chikuwa, tempura Processed foods; processed meats such as hams and sausages; processed foods such as sea urchins, squid salt, scallops, fried salmon, dried fugu, etc .; boiled crab made with seaweed, wild vegetables, small fish, shellfish Food instant food or beverage; cooked beans, potato salad, delicatessen foods such as kelp winding taste food or drink and frozen desserts and the like. What added the functional soy sauce of this invention, and gave the blood pressure-lowering function can be utilized as a functional food-drink with the indication that it is used for antihypertensives.

Hereinafter, the production method of the functional soy sauce of the present invention and the antioxidant function and blood pressure lowering function of the functional soy sauce will be described more specifically with reference to examples and experimental examples.

(Production example of functional soy sauce)
Commercially available concentrated soy sauce (sample 1) was permeabilized with an NF membrane (NF membrane unit: NTR-7430, manufactured by Nitto Denko Corporation, SU-4 type), and when the concentration reached 2.0 times, the membrane Concentration was completed, and water-soluble total nitrogen (TN) was about 2%, sodium chloride 16%, and JAS standard Irozawa No. A membrane-treated soy sauce (membrane-concentrated soy sauce) (referred to as Sample 2) having a thickness of 1 was obtained.
After adding 60% (W / V) of glucose to the obtained membrane-concentrated soy sauce and mixing, it was heated at 125 ° C. for 15 minutes in an autoclave to obtain the functional soy sauce of the present invention (referred to as the present product 1). It was.

(Production example of unsalted functional soy sauce)
The functional soy sauce obtained in Example 1 was diluted 4 times with distilled water, and this was desalted by electrodialysis, then dehydrated and concentrated (4 times concentrated) to the original volume before dilution, and the salt concentration was 0%. A functional soy sauce (W / V) (referred to as the present invention product 2) was obtained.

(Production example of functional soy sauce)
Glucose 60% (W / V) was added to and mixed with the commercially-available concentrated soy sauce (sample 1) used in Example 1, and heated at 125 ° C. for 15 minutes in an autoclave (functional product of the present invention 3). )

Experimental example 1
(Measurement of antioxidant function (antioxidant power) of functional soy sauce obtained in the above example)
The antioxidant power was measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging method.

(Preparation of solution)
(1) Preparation of 0.02 mM DPPH solution: 50% (V / V) ethanol is added to 8 mg DPPH to make 100 ml, and then sonicated to make it uniform.
Preparation of standard solution: 20 mg of ascorbic acid is dissolved in 50% (V / V) ethanol to make 100 ml.

〔procedure〕
Sample solution or standard solution 0.02% ascorbic acid solution 50 μl, 50% (V /
V) Add ethanol in the order of 2.45 ml of ethanol and 2.50 ml of 0.02 mM DPPH solution and stir for 10 seconds.
After standing at room temperature 20-25 ° C. for 60 minutes, ABS 528 nm is measured with a spectrophotometer (ABS-S).
Similarly, 50 μl of 50% (V / V) ethanol, 2.45 ml of 50% (V / V) ethanol, and 2.50 ml of 0.02 mM DPPH solution are added to the test tube in this order and stirred for 10 seconds. After standing at room temperature of 20-25 ° C. for 60 minutes, ABS 528 nm is measured with a spectrophotometer (ABS-C).
As blank, sample solution or standard solution 50 μl, 50% (V / V) ethanol
4.95 ml (50% (V / V instead of 2.5 ml of 0.02 mM DPPH solution)
) Add ethanol, and add ABS in the order described above to measure ABS 528 nm (ABS-B).
The value of ΔABS = [ABS−C] − [ABS−S] − [ABS−B] is obtained, and the value when the ΔABS of the standard solution 0.02% ascorbic acid solution is taken as 100% is calculated.

(Evaluation of antioxidant power)
The antioxidant power of the following samples was confirmed by the above measurement method.
The results are shown in FIG.
The antioxidant power is shown as a value when the antioxidant power of 0.02% ascorbic acid is 100%.
(sample)
(1) Invention product 1: See Example 1 above.
(2) Invention product 2: See Example 2 above.
(3) Invention product 3: See Example 3 above.
(4) Dark soy sauce: The commercially available dark soy sauce used in Example 1 (Sample 1)
(5) Low salt soy sauce: Commercial low salt soy sauce (salt concentration of about 8%)
(6) Membrane treated soy sauce: Membrane concentrated soy sauce obtained in Example 1 (Sample 2)
(7) Ascorbic acid: standard solution 0.02% ascorbic acid solution

From the result of FIG. 1, this invention product 3 has remarkable antioxidant power compared with 0.02% ascorbic acid, and also has antioxidant power compared with concentrated soy sauce, reduced salt soy sauce and membrane concentrated soy sauce. It turns out that it is excellent.
In addition, the product 1 of the present invention has a remarkable (62.1 times) antioxidant power compared to 0.02% ascorbic acid, and about 4 times as much as that of concentrated soy sauce (1550%). It can be seen that the antioxidant power is improved.
Further, it can be seen that the product 1 of the present invention has an antioxidative power improvement of about 3 times compared with the membrane concentrated soy sauce. Furthermore, it can be seen that the product 2 of the present invention obtained by desalting the product 1 of the present invention also has an antioxidant power equivalent to that of the product 1 of the present invention.

Experimental example 2
(Evaluation of blood pressure lowering function of the functional soy sauce obtained in Example 2)
A 14-week-old male spontaneously hypertensive rat (SHR) was evaluated with an unheated non-invasive blood pressure measuring device (Muromachi Kikai Co., Ltd.).
Rats were housed under conditions of room temperature 25 ± 1 ° C., humidity 55 ± 10% RH, and illumination time of 12 hours (7 am to 7 pm).
As a control, water, 10 mg / ml captopril was used. As a comparative example, the dark soy sauce used in the evaluation of the antioxidant ability was used, and the sample was a solution obtained by diluting the product 2 of the present invention used in the evaluation of the antioxidant ability four times. It carried out using.
The administration method was oral administration, and 10 ml / kg was forcibly administered using a metal gastric sonde. A group of 6 SHR fasted overnight was used. The systolic blood pressure of the tail artery was measured before oral administration and after 3 and 6 hours.
The statistical processing method of the obtained measurement result compared with water by Student's-test.
Table 1 shows the fluctuation values from the blood pressure values before administration. From the comparison with the change in blood pressure value of water and captopril, the functional soy sauce obtained in Example 2 (product 2 of the present invention) was found to have a blood pressure lowering effect.

＊：Ｐ＜０．０５，＊＊：Ｐ＜０．０１ Table 1

*: P <0.05, **: P <0.01

Example of production of functional food / drink (health food) 5% powder obtained by freeze-drying salt-free functional soy sauce obtained in Example 2, 65% frost sugar, 22% dextrin, 5% sucrose ester, hydroxypropyl cellulose 3% was mixed and tableted to obtain 250 mg tablets.
A functional food / beverage product (health food) having an antioxidant function and a blood pressure lowering function for ingesting 4 tablets per day was prepared.

(Production example of functional soy sauce)
5% (W / V) of the powder obtained by lyophilizing the functional soy sauce group (referred to as non-salt functional soy sauce) having a salt concentration of 0% obtained in Example 2 to concentrated soy sauce having a salt concentration of 16% ) Was added and dissolved to obtain a functional soy sauce having a blood pressure lowering function.

Experimental example 3
(Evaluation of blood pressure lowering of the functional soy sauce obtained in Example 5)
Eleven-week-old male spontaneously hypertensive rats (SHR) were evaluated with an unheated non-invasive blood pressure measuring device (Muromachi Kikai Co., Ltd.). Rats were housed under conditions of room temperature 25 ± 1 ° C., humidity 55 ± 10% RH, and illumination time of 12 hours (7 am to 7 pm).
In the control group, 16% NaCl concentrated soy sauce was mixed with MF powdered feed (manufactured by Oriental Bio) to give a feed prepared to 4% NaCl in 100 g of feed.
In the present invention group, the functional soy sauce obtained in Example 5 (NaCl 16%, containing functional soy sauce 5%) was mixed with MF powdered feed, and 4% NaCl and functional soy sauce 1 in 100 g of bait. Feed was prepared to contain 25%.
The systolic blood pressure of the tail artery before and 6 weeks after administration was measured per group. The statistical processing method of the obtained measurement results was compared with the control by Student's-test.
Table 2 shows blood pressure values before administration and after 6 weeks. Compared with the control group, the present invention group showed a significant blood pressure lowering effect.
From this, it can be seen that according to the present invention, a functional soy sauce having a blood pressure lowering function can be obtained.

＊：Ｐ＜０．０５ Table 2

*: P <0.05

  The functional soy sauce obtained in the present invention and foods and drinks containing the soy sauce have an excellent antioxidant function and blood pressure lowering function. The prevention of lifestyle-related diseases can be expected.

FIG. 1 is a diagram showing the antioxidant power of various samples as relative values when the antioxidant power of 0.02% ascorbic acid is 100%.

Claims (9)

  A functional soy sauce made by mixing soy sauce and sugar and heating.   A functional soy sauce made by mixing and heating membrane-concentrated soy sauce and sugars. Functional soy sauce obtained by mixing membrane-concentrated soy sauce and saccharides and heating and having a salt concentration of 0 to 9% (W / V).   Membrane-concentrated soy sauce is the JAS standard Aizawa No. The functional soy sauce according to claim 2 or 3, having a color richer than 1 or more.   The functional food-drinks which have the antioxidant function characterized by including the functional soy sauce in any one of Claims 1-3. The functional food-drinks which have the blood pressure lowering function characterized by including the functional soy sauce in any one of Claims 1-3. The functional soy sauce according to any one of claims 1 to 3, wherein the functional soy sauce has a blood pressure lowering function, and is labeled with an indication that it is used for an antihypertensive person Food and drink.   The functional food or drink according to claim 7, wherein the food or drink is soy sauce, soup, or sauce. The manufacturing method of the functional food / beverage products characterized by adding the functional soy sauce in any one of Claims 1-3 in the arbitrary manufacturing processes of food / beverage products.

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