JP2006320227A - Saltiness-modification method - Google Patents
Saltiness-modification method Download PDFInfo
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- JP2006320227A JP2006320227A JP2005144859A JP2005144859A JP2006320227A JP 2006320227 A JP2006320227 A JP 2006320227A JP 2005144859 A JP2005144859 A JP 2005144859A JP 2005144859 A JP2005144859 A JP 2005144859A JP 2006320227 A JP2006320227 A JP 2006320227A
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- salt
- lauryl sulfate
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- saltiness
- taste
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- 238000002715 modification method Methods 0.000 title abstract 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 45
- 235000013305 food Nutrition 0.000 claims abstract description 37
- 150000003839 salts Chemical class 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 13
- 150000007524 organic acids Chemical class 0.000 claims abstract description 13
- FHSWKZUNNVWBSG-UHFFFAOYSA-M 2-[3-[(4-amino-2-methylpyrimidin-5-yl)methyl]-4-methyl-1,3-thiazol-3-ium-5-yl]ethanol;dodecyl hydrogen sulfate;dodecyl sulfate Chemical compound CCCCCCCCCCCCOS(O)(=O)=O.CCCCCCCCCCCCOS([O-])(=O)=O.CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N FHSWKZUNNVWBSG-UHFFFAOYSA-M 0.000 claims description 33
- 238000009938 salting Methods 0.000 claims description 13
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 19
- 235000019640 taste Nutrition 0.000 abstract description 16
- 235000019600 saltiness Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 abstract description 3
- 235000019157 thiamine Nutrition 0.000 abstract description 2
- 239000011721 thiamine Substances 0.000 abstract description 2
- -1 thiamin lauryl sulfate salt Chemical class 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 35
- 235000021419 vinegar Nutrition 0.000 description 32
- 239000000052 vinegar Substances 0.000 description 30
- 230000000694 effects Effects 0.000 description 26
- 235000019643 salty taste Nutrition 0.000 description 19
- 235000021110 pickles Nutrition 0.000 description 17
- 235000014347 soups Nutrition 0.000 description 17
- 241000209094 Oryza Species 0.000 description 15
- 235000007164 Oryza sativa Nutrition 0.000 description 15
- 235000009566 rice Nutrition 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 11
- 235000013555 soy sauce Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 9
- 238000010411 cooking Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 6
- 235000013923 monosodium glutamate Nutrition 0.000 description 6
- 229940073490 sodium glutamate Drugs 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 244000294411 Mirabilis expansa Species 0.000 description 4
- 235000015429 Mirabilis expansa Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013536 miso Nutrition 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000005985 organic acids Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 2
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000013890 disodium inosinate Nutrition 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000019608 salt taste sensations Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
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- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- MFCMBWRHOUCXEZ-CAHLUQPWSA-N 3-aminopropyl [(2r)-2-[(1s)-1,2-dihydroxyethyl]-3-hydroxy-5-oxo-2h-furan-4-yl] hydrogen phosphate Chemical compound NCCCOP(O)(=O)OC1=C(O)[C@@H]([C@@H](O)CO)OC1=O MFCMBWRHOUCXEZ-CAHLUQPWSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- MOTZDAYCYVMXPC-UHFFFAOYSA-N dodecyl hydrogen sulfate Chemical compound CCCCCCCCCCCCOS(O)(=O)=O MOTZDAYCYVMXPC-UHFFFAOYSA-N 0.000 description 1
- 229940043264 dodecyl sulfate Drugs 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
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- 239000003925 fat Substances 0.000 description 1
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- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000021573 pickled cucumbers Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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- Seasonings (AREA)
Abstract
Description
本発明は食品の塩なれ方法に関し、詳しくは食塩、醤油、味噌、味液など食塩を含む素材を単独ないし組み合わせて用いる塩味を基本とした食品の調味系において、有機酸とチアミンラウリル硫酸塩を併用することにより、食品の味覚的調和を高める方法に関する。 The present invention relates to a method for salting foods, and in particular, in a seasoning system for foods based on salty taste using salt-containing materials alone or in combination such as salt, soy sauce, miso, and taste liquid, organic acids and thiamine lauryl sulfate are used. The present invention relates to a method for enhancing the taste harmony of food by using in combination.
食塩は人にとっては必須ミネラルの一つであり、生命活動を維持していく上で欠くことのできない成分である。このため、塩味はほとんどの調理の最も基本的な呈味成分となっている。特に、和食において使用される代表的な調味料である醤油、味噌、魚醤などは、食塩を基礎にしており、和食の基本は塩にあると言っても過言ではない。また、醤油、味噌、魚醤などの調味料を使った調理では、一定レベルの調味、調理効果を得るために食塩濃度を減らせない場合が多い。 Salt is one of the essential minerals for humans and is an indispensable ingredient for maintaining life activity. For this reason, salty taste is the most basic taste component of most cooking. In particular, soy sauce, miso, and fish soy, which are typical seasonings used in Japanese food, are based on salt, and it is no exaggeration to say that the basic of Japanese food is salt. In addition, in cooking using seasonings such as soy sauce, miso, and fish soy, the salt concentration often cannot be reduced in order to obtain a certain level of seasoning and cooking effect.
例えば、和食調味料の一つであるつゆ類は、醤油、みりん、糖類、だしを基本として、その他の調味料を加えて調製される。つゆは、いわゆる「かけつゆ」、「つけつゆ」など食し方によって最適な濃度が異なるため、多くの場合は、濃縮タイプのつゆを調製し、食し方に合わせて濃度を調整する方法が行なわれている。
従って、濃縮つゆはどのような希釈を行なっても、呈味バランスが崩れないことが求められるが、呈味成分毎に希釈度と呈味度が異なるため、ある希釈度では、希釈後に塩かど（塩味の強調）が立ってしまうという問題点がある。この塩かどの問題は、つゆだけに限ったものではなく、多くの食塩含有食品においても解決が望まれている。
For example, soy sauce, which is one of the Japanese seasonings, is prepared by adding other seasonings based on soy sauce, mirin, sugar, and dashi. As the soup has the optimum concentration depending on how it is eaten, such as so-called “kake soup” and “tsukeyu”, in many cases, a concentrated type of soup is prepared and the concentration is adjusted according to how to eat. ing.
Therefore, concentrated soup is required to maintain the taste balance no matter what dilution is performed. There is a problem that (salty emphasis) stands out. This problem of salt is not limited to soup, and many salt-containing foods are desired to be solved.
食塩含有食品を塩なれさせる（塩味を調和させる）方法としては、甘味、旨味、酸味など他の呈味成分と共存させる方法が有効であることはよく知られており（例えば、特許文献１〜３参照）、塩なれ効果は大きい。しかし、この方法では、呈味の質自体が大きな影響を受け、いわゆる全く別の味に変えてしまうことによって、塩なれ効果を得ていると言わざるを得ない。さらに、使用する呈味成分の濃度比によっては、逆に強調作用が現れてしまうこともあり、安定した塩なれ効果が得られない。 It is well known that a method of allowing salt-containing foods to become salty (harmonizing salty taste) is effective by coexisting with other taste ingredients such as sweet taste, umami taste, and sour taste (for example, Patent Documents 1 to 3). 3), the salting effect is great. However, in this method, the taste quality itself is greatly affected, and it must be said that the so-called salty effect is obtained by changing to a completely different taste. Furthermore, depending on the concentration ratio of the taste components used, an emphasis effect may appear on the contrary, and a stable salting effect cannot be obtained.
食酢など酸味素材は、使用量が多ければ酸味調理の主体となるが、使用量が少なくなると酸味自体を感知することはないが、別の味覚効果を発揮するようになる。いわゆるかくし味的な使い方である。
非特許文献１には、食品中の酢酸濃度が食塩濃度の百分の１前後の場合は、塩味が強く感じられ、百分の３以上になると、塩味がまるく感じられるという研究報告がある。ところが、塩なれの効果を発揮するため、酸味の比率を上げると、酸味が際立ってしまい酸味を付与したくない食品には適さないこととなるし、その逆に、酸味の比率を下げると、塩なれの効果がほとんど発揮されない。つまり、酸味のみによって塩なれの効果を発揮させるには、濃度比が極端に制限されてしまうという問題を抱えており、この問題を解決することのできる食品の塩なれ方法が望まれていた。
Acidic ingredients such as vinegar will be the main ingredient of sour cooking if the amount used is large, but if the amount used is small, the acidity itself will not be sensed, but another taste effect will be exhibited. This is a so-called tasteful usage.
Non-Patent Document 1 reports that when the concentration of acetic acid in food is around one-hundredth of the salt concentration, the salty taste is felt strongly, and when it is 3% or more, the salty taste is felt completely. However, in order to exert a salty effect, increasing the acidity ratio makes it unsuitable for foods that do not want to impart acidity because the acidity stands out, and conversely, if the acidity ratio is lowered, Almost no salty effect. In other words, in order to exert the effect of salting only by acidity, there is a problem that the concentration ratio is extremely limited, and a method of salting food that can solve this problem has been desired.
本発明は、調理に際して、塩味をベースにした調味料が持つ本来の風味を生かしつつ、調味によって食品の呈味のバランスが崩れることにより生じる塩かどを丸めて塩なれさせる方法の開発を目的とするものである。 The purpose of the present invention is to develop a method for rounding off the salted corners caused by the loss of the balance of the taste of food by seasoning, while making use of the original flavor of a seasoning based on salty taste during cooking. To do.
上記課題に鑑み、本発明者らは、食塩含有食品を塩なれさせるにあたり、該食品に対する呈味への影響が少ない素材の探索を行なったところ、有機酸とチアミンラウリル硫酸塩を併用することによって、食塩と有機酸の濃度比に影響されることなく、塩なれ効果を得ることを見出し、本発明を完成するに至った。なお、チアミンラウリル硫酸塩はビタミン強化素材として用いられており、日持向上効果をも併せ持つことが知られているが、塩なれ効果の発現に有用であることについては報告がなされていない。 In view of the above problems, the present inventors searched for a material that has little influence on the taste of the food in order to make the salt-containing food salty. By using the organic acid and thiamine lauryl sulfate together, The present inventors have found that a salt-free effect can be obtained without being affected by the concentration ratio of salt and organic acid, and have completed the present invention. In addition, thiamine lauryl sulfate is used as a vitamin-enriched material and is known to have an effect of improving the shelf life, but no report has been made that it is useful for expression of a salt-reducing effect.
請求項１に記載の本発明は、食塩濃度が０．１〜５重量％である食品に、有機酸を酢酸換算で０．００５〜１重量％（好ましくは０．００５〜０．５重量％）、及びチアミンラウリル硫酸塩を０．０００１〜０．０４重量％（好ましくは０.００１〜０.０２重量％）となるように含有させることを特徴とする食品の塩なれ方法である。
請求項２に記載の本発明は、有機酸が酢酸であることを特徴とする請求項１に記載の食品の塩なれ方法である。
請求項３に記載の本発明は、請求項１又は請求項２に記載の方法により塩なれがなされた食品である。
In the present invention according to claim 1, the organic acid is added to the food having a salt concentration of 0.1 to 5% by weight in terms of acetic acid in an amount of 0.005 to 1% by weight (preferably 0.005 to 0.5% by weight). ), And thiamine lauryl sulfate in an amount of 0.0001 to 0.04% by weight (preferably 0.001 to 0.02% by weight).
The present invention described in claim 2 is the method for savory food according to claim 1, wherein the organic acid is acetic acid.
The present invention described in claim 3 is a food that has been salted by the method described in claim 1 or claim 2.
本発明により、食塩を含有する食品に食酢等の有機酸とチアミンラウリル硫酸塩を組み合わせて添加することにより、食品の持つ本来の呈味にあまり影響を与えることなく、塩かどがとれて塩なれした食品を製造することが可能である。 According to the present invention, by adding a combination of organic acid such as vinegar and thiamine lauryl sulfate to foods containing salt, the salt taste can be removed and salted without significantly affecting the original taste of the food. Can be produced.
以下、本発明を詳細に説明する。
本発明が適用される食塩を含んだ食品については特に限定はなく、例えばつゆ、たれ・ソース類、味噌、醤油、ドレッシング・マヨネーズ類、漬物用調味液、混ぜご飯用調味液などのいわゆる調味料の他、該調味料を用いて調理される味付けご飯、浅漬け、味付けメンマ、山菜加工品類、なめ茸茶漬け類、佃煮類、塩辛類、もずく酢などが挙げられる。
Hereinafter, the present invention will be described in detail.
The food containing the salt to which the present invention is applied is not particularly limited, and so-called seasonings such as soy sauce, sauce, sauces, miso, soy sauce, dressing mayonnaise, pickle seasoning, mixed rice seasoning, etc. In addition, seasoned rice cooked using the seasoning, pickles, seasoned menma, processed wild vegetables, pickled cucumbers, boiled salmon, salted vegetables, mozuku vinegar and the like.
なお、上記食品に用いる食塩は食品用に市販されているものであればどのようなものでも用いることができるが、特に自然塩と称して販売されている食塩は、それ自体の塩味が丸いため、本発明の効果を効率よく発揮するために好ましいものである。 Any salt can be used for food as long as it is commercially available, but especially salt sold as natural salt has a round salty taste. This is preferable in order to efficiently exhibit the effects of the present invention.
本発明の方法は、食塩濃度が０．１〜５重量％の食品に適用できる。食塩濃度が０．１重量％より低いと、塩かどの問題はほとんど生じない。一方、５重量％を超えると、有機酸とチアミンラウリル硫酸塩を含有させても塩なれの効果は十分に発揮できない。 The method of the present invention can be applied to foods having a salt concentration of 0.1 to 5% by weight. When the salt concentration is lower than 0.1% by weight, there is almost no problem with salt. On the other hand, if it exceeds 5% by weight, the effect of salting cannot be sufficiently exhibited even if an organic acid and thiamine lauryl sulfate are contained.
次に、有機酸としては、醸造酢、穀物酢、米酢、果実酢、黒酢などの食酢や果汁類や酢酸、クエン酸、リンゴ酸、酒石酸などの有機酸類を１種又は２種以上組み合わせて用いても良いが、味質に優れた食品素材である食酢が特に好適である。食酢の中では、酢酸濃度が高く、添加量を少なくできる高酸度酢「ＭＨＶ−３１０」（酸度１０％：ミツカンナカノス製）などを用いることができる。 Next, as organic acids, vinegars such as brewed vinegar, grain vinegar, rice vinegar, fruit vinegar, black vinegar and fruit juices, and organic acids such as acetic acid, citric acid, malic acid, tartaric acid, or a combination of two or more However, vinegar, which is a food material with excellent taste quality, is particularly suitable. Among vinegars, high acidity vinegar “MHV-310” (acidity 10%: manufactured by Mitsukanakanos), which has a high acetic acid concentration and can be added in a small amount, can be used.
有機酸の使用量については、対象の食品に酢酸換算で０．００５〜１重量％、好ましくは０．００５〜０．５重量％を含有させることが必要である。０．００５重量％未満の含有量であると、十分な効果が得られない。一方、１重量％を超える含有量であると、酸味が強く出てくるため、酸味を感じさせたくない食品には適さない。この場合、チアミンラウリル硫酸塩を併用しなくとも塩かどは感じなくなるが、これは、酸味によってマスキングされたに過ぎず、塩なれの効果とは言えない。 About the usage-amount of an organic acid, it is necessary to make object foodstuff contain 0.005-1 weight% in conversion of acetic acid, Preferably 0.005-0.5 weight%. If the content is less than 0.005% by weight, a sufficient effect cannot be obtained. On the other hand, if the content exceeds 1% by weight, the sourness is strong, so it is not suitable for foods that do not want to feel sour. In this case, even if thiamine lauryl sulfate is not used in combination, it does not feel salty, but this is only masked by acidity and cannot be said to be a salty effect.
本発明に用いるチアミンラウリル硫酸塩は、食品添加物公定書第７版に記載されたチアミンラウリル硫酸塩であり、例えば田辺製薬株式会社製「ビタゲンＡＳ５号」などを用いることができる。
本発明のチアミンラウリル硫酸塩の使用量は、対象食品に対して０.０００１〜０.０４重量％であり、好ましくは０.００１〜０.０２重量％である。０．０００１％未満の含有量であると、十分な効果が得られず、０.０４重量％を超える含有量であると、チアミンラウリル硫酸塩自体の臭気が感知され味覚的に好ましくない。
The thiamine lauryl sulfate used in the present invention is a thiamine lauryl sulfate described in the 7th edition of the Food Additives Specification, for example, “Vitagen AS5” manufactured by Tanabe Seiyaku Co., Ltd. can be used.
The amount of thiamine lauryl sulfate used in the present invention is 0.0001 to 0.04% by weight, preferably 0.001 to 0.02% by weight, based on the target food. When the content is less than 0.0001%, a sufficient effect cannot be obtained, and when the content exceeds 0.04% by weight, the odor of thiamine lauryl sulfate itself is sensed and is not taste-preferable.
この他、対象食品の種類に応じて調味料を適宜選択して使用することができる。例えば、グルタミン酸ナトリウムなど呈味性アミノ酸類、イノシン酸ナトリウムなど核酸類、コハク酸ナトリウムなどを適宜組み合わせて使用することができる。また、植物性もしくは動物性たんぱく質を加水分解して得たたんぱく加水分解物などを用いても良い。 In addition, a seasoning can be appropriately selected and used according to the type of the target food. For example, tasty amino acids such as sodium glutamate, nucleic acids such as sodium inosinate, sodium succinate and the like can be used in appropriate combination. Moreover, you may use the protein hydrolyzate obtained by hydrolyzing a vegetable or animal protein.
以下に、実施例等を挙げて本発明を具体的に説明する。 Hereinafter, the present invention will be specifically described with reference to examples and the like.
（試験例）
３重量％の食塩水に高酸度酢とチアミンラウリル硫酸塩をそれぞれ所定の割合で添加して、塩なれ効果が得られる濃度範囲を確認した。すなわち、これらを添加した食塩水の塩味を感じる程度について、識別能力を有するパネル２０名により官能的に比較することにより行なった。その評価は、対照の食塩水の塩味を「３」とし、該塩味より強い場合を「５」、やや強い場合を「４」、やや弱い場合を「２」、弱い場合を「１」として、パネル２０名の評価の平均値を求め、塩味を感じる程度を判定して行なった。また、塩味以外の香味の評価についても実施した。
この結果を表１に示した。上段の数値は、所定濃度の高酸酸酢とチアミンラウリル硫酸塩を組み合わせて対照の食塩水に添加したときの塩味の評価の平均値であり、下段は、塩味以外の香味の評価である。
(Test example)
High acidity vinegar and thiamine lauryl sulfate were respectively added at a predetermined ratio to 3% by weight of saline to confirm a concentration range in which a salting effect was obtained. That is, the degree of feeling the salty taste of the saline solution to which these were added was sensoryly compared by 20 panelists having discrimination ability. In the evaluation, the salty taste of the control saline was set to “3”, “5” when stronger than the salty taste, “4” when slightly stronger, “2” when weaker, and “1” when weaker. The average value of the evaluation of 20 panelists was obtained, and the degree of salty taste was determined. Moreover, it implemented also about evaluation of flavors other than salty taste.
The results are shown in Table 1. The upper numerical value is an average value of the evaluation of saltiness when a combination of high acid vinegar and thiamine lauryl sulfate in a predetermined concentration is added to the control saline, and the lower value is an evaluation of flavors other than salty taste.
表に示したように、酢酸濃度が１．５重量％の場合は、強い酸味を感じるため塩なれの程度を評価できなかった。また、チアミンラウリル硫酸塩が０．０５重量％のときは、ビタミン臭を感じるため塩なれの程度を評価できなかった。
高酸酸酢とチアミンラウリル硫酸塩の添加により塩なれ効果を発揮し、酸味や臭みを感じさせない範囲は、酢酸濃度が０．００５〜１重量％で、且つチアミンラウリル硫酸塩濃度が０．０００１〜０．０４重量％の組み合わせであり、好ましくは酢酸濃度０．００５〜０．５重量％、チアミンラウリル硫酸塩濃度０．００１〜０．０２重量％の範囲で組み合わせて添加した場合であることが分かった。
As shown in the table, when the acetic acid concentration was 1.5% by weight, the degree of saltiness could not be evaluated because a strong acidity was felt. When thiamine lauryl sulfate was 0.05% by weight, the degree of saltiness could not be evaluated because a vitamin odor was felt.
Addition of high acid vinegar and thiamine lauryl sulfate provides a salt-free effect, and the range in which the acidity and odor are not felt is that the acetic acid concentration is 0.005 to 1% by weight and the thiamine lauryl sulfate concentration is 0.0001. -0.04% by weight combination, preferably in the case of acetic acid concentration 0.005-0.5% by weight and thiamine lauryl sulfate concentration 0.001-0.02% by weight in combination. I understood.
（実施例１）
醤油１９０ｇ、砂糖１５０ｇ、食塩８０ｇ、みりん２８ｇ、グルタミン酸ナトリウム４６ｇ、イノシン酸ナトリウム４ｇを混合してかえし５００ｍｌを作成した。一方、かつお節５０ｇを１，０００ｍｌの水で５５０ｍｌになるまで煮出した後、ろ過してだし５００ｍｌを作成した。このようにして得たかえしとだしを混合して濃縮つゆを調製した。
次いで、この濃縮つゆに、食酢を酢酸濃度０．４％、チアミンラウリル硫酸塩を０．０２％添加した（本発明１のつゆ）を調製した。一方、比較として酢酸濃度０．４％の食酢のみを添加したもの（比較例１のつゆ）、チアミンラウリル硫酸塩０．０２％のみを添加したもの（比較例２のつゆ）を調製した。なお、食酢とチアミンラウリル硫酸塩のいずれも無添加のものを対照１のつゆとした。
これらのつゆを、それぞれ４倍に希釈し、塩味を感じる程度について識別能力を有するパネル２０名により官能試験により比較を行なった。その評価は、対照１のつゆの塩味を「３」とし、この塩味より強い場合を「５」、やや強い場合を「４」、やや弱い場合を「２」、弱い場合を「１」として、パネル２０名の評価の平均値を求め、塩味を感じる程度を判定して行なった。結果を表２に示す。
Example 1
Soy sauce 190 g, sugar 150 g, salt 80 g, mirin 28 g, sodium glutamate 46 g, and sodium inosinate 4 g were mixed to make 500 ml. On the other hand, bonito 50 g was boiled with 1,000 ml of water until it became 550 ml, and then filtered to make 500 ml. Concentrated soup was prepared by mixing the soup stock and soup stock.
Next, vinegar was added to this concentrated soup with an acetic acid concentration of 0.4% and thiamine lauryl sulfate was added (0.02% of the present invention 1). On the other hand, as a comparison, a mixture to which only vinegar having an acetic acid concentration of 0.4% was added (soup in Comparative Example 1) and a mixture to which only 0.02% thiamine lauryl sulfate was added (soup in Comparative Example 2) were prepared. In addition, the soy sauce of Control 1 was obtained by adding neither vinegar nor thiamine lauryl sulfate.
These soups were each diluted 4-fold and compared by a sensory test with 20 panelists having discrimination ability to the extent that they feel salty. In the evaluation, the salty taste of the control 1 soup was set to “3”, “5” when it was stronger than this salty taste, “4” when it was slightly stronger, “2” when it was slightly weaker, and “1” when it was weaker. The average value of the evaluation of 20 panelists was obtained, and the degree of salty taste was determined. The results are shown in Table 2.
表２より、比較例１、２のつゆは、対照１のつゆに比べて塩味がやや弱い程度であり、塩かどがとれたとは言えないレベルであるのに対し、本発明１のつゆは、塩かどがとれた結果、まろやかな風味を有するつゆである。よって、食酢とチアミンラウリル硫酸塩を組み合わせて用いることによる塩なれ効果を確認することができた。
なお、つゆ以外の食品（例えば、焼肉のたれなど）でも食酢とチアミンラウリル硫酸塩の添加による塩なれ効果を確認できた。
From Table 2, the soups of Comparative Examples 1 and 2 are slightly weaker in saltiness than the soup of Control 1, and the soup of the present invention 1 is at a level where it cannot be said that the salty corner has been removed. As a result of the removal of salt, it has a mild flavor. Therefore, it was possible to confirm the effect of salting by using a combination of vinegar and thiamine lauryl sulfate.
In addition, even in foods other than the soup (for example, grilled meat sauce), the effect of salting by adding vinegar and thiamine lauryl sulfate could be confirmed.
（実施例２）
浅漬けは、塩漬けの早漬けに分類され、野菜を半ば漬かった状態で新鮮な野菜の風味を楽しみながら食する漬物類である。多くの場合、調味処方は食塩のみか、食塩に適当な調味料などを配合するという単純な処方で製造される。このため、浅漬けは塩かどが立ちやすい食品の１つでもある。そこで、浅漬け調製時に食酢とチアミンラウリル硫酸塩を組み合わせて添加し、塩なれ効果について検討した。
白菜を同量の４％食塩水に漬け込み１０℃に一晩置き、下漬け白菜を調製した。下漬け白菜を、次の処方の本漬け用調味液に重量比１：１で漬け込み、１０℃に一晩置いて浅漬けを調製した。
(Example 2)
Asa pickles are categorized as salted pickles, and are pickles that can be eaten while enjoying the flavor of fresh vegetables while the vegetables are half pickled. In many cases, the seasoning formula is manufactured by a simple formula in which only salt or a suitable seasoning is added to the salt. For this reason, pickles are also one of the foods that are prone to salty corners. Therefore, vinegar and thiamine lauryl sulfate were added in combination at the time of shallow pickle preparation, and the effect of salting was examined.
Chinese cabbage was soaked in the same amount of 4% saline and placed at 10 ° C. overnight to prepare under-soaked cabbage. The pickled Chinese cabbage was soaked in a 1: 1 ratio by weight in the seasoning liquid for main pickling of the following formulation, and placed at 10 ° C. overnight to prepare a shallow pickle.
本漬け用調味液処方
１）対照２の浅漬
水 ９７％
食塩 ２％
グルタミン酸ナトリウム １％
食酢（酸度１０％） −
チアミンラウリル硫酸塩 −
Seasoned liquid formulation for pickles 1) Asahi pickled water 97%
Salt 2%
Sodium glutamate 1%
Vinegar (acidity 10%)-
Thiamine lauryl sulfate −
２）本発明２の浅漬（食酢＋チアミンラウリル硫酸塩）
水 ９５％
食塩 ２％
グルタミン酸ナトリウム １％
食酢（酸度１０％） ２％
チアミンラウリル硫酸塩 ０．０４％
2) Asahi pickled of the present invention 2 (food vinegar + thiamine lauryl sulfate)
95% water
Salt 2%
Sodium glutamate 1%
Vinegar (acidity 10%) 2%
Thiamine lauryl sulfate 0.04%
３）比較例３の浅漬（食酢）
水 ９５％
食塩 ２％
グルタミン酸ナトリウム １％
食酢（酸度１０％） ２％
チアミンラウリル硫酸塩 −
3) Asa pickle (vinegar) of Comparative Example 3
95% water
Salt 2%
Sodium glutamate 1%
Vinegar (acidity 10%) 2%
Thiamine lauryl sulfate −
４）比較例４の浅漬（チアミンラウリル硫酸塩）
水 ９７％
食塩 ２％
グルタミン酸ナトリウム １％
食酢（酸度１０％） −
チアミンラウリル硫酸塩 ０．０４％
4) Asakuke (thiamin lauryl sulfate) of Comparative Example 4
97% water
Salt 2%
Sodium glutamate 1%
Vinegar (acidity 10%)-
Thiamine lauryl sulfate 0.04%
上記４種類の浅漬け、すなわち本発明２の浅漬け、対照２の浅漬け、比較例３、４の浅漬けについて、塩味を感じる程度を識別能力を有するパネル２０名により官能試験により比較を行なった。その評価は、対照の浅漬けの塩味を「３」とし、この塩味より強い場合を「５」、やや強い場合を「４」、やや弱い場合を「２」、弱い場合を「１」として、パネル２０名の評価の平均値を求め、塩味を感じる程度を判定して行なった。得られた結果を表３に示す。 The above four types of soaked pickles, that is, the soaked pickle of the present invention 2, the soaked pickle of Control 2, and the soaked pickles of Comparative Examples 3 and 4, were compared by a sensory test with 20 panelists having discrimination ability. It was. As for the evaluation, the saltiness of the light soaked control is “3”, “5” when it is stronger than this saltiness, “4” when it is slightly stronger, “2” when it is slightly weaker, and “1” when it is weaker. The average value of the evaluation of 20 panelists was obtained, and the degree of salty taste was determined. The obtained results are shown in Table 3.
表３より、比較例３、４の浅漬けは、対照２の浅漬けに比べて塩味がやや弱い程度であり、明確に塩かどがとれたとは言えないレベルであるのに対し、本発明２の浅漬けは、塩かどがとれ、野菜の新鮮な風味が強調された好ましい味の浅漬けである。このことから、食酢とチアミンラウリル硫酸塩の組み合わせによる塩なれ効果を確認することができた。 From Table 3, the soaked pickles of Comparative Examples 3 and 4 are slightly weaker in saltiness than the soaked pickles of Control 2, and it is not possible to say that the salted corners are clearly removed. Asahi pickled is a preferred soaked pickled with salty corners and a fresh flavor of vegetables. From this, it was possible to confirm the effect of salting by the combination of vinegar and thiamine lauryl sulfate.
（実施例３）
味付けご飯は、炊飯時に醤油を添加することによって、飯に色と香ばしい香りを付与する変わりご飯である。味付けご飯においても例外ではなく、塩かどのとれたまろやかな風味が望まれているので、食酢とチアミンラウリル硫酸塩の組み合わせによる塩なれ効果について検討した。
すなわち、三重産こしひかり５００ｇを洗米後、１時間浸漬して十分に吸水させた。水切り後に、食酢（酸度１０％）、チアミンラウリル硫酸塩、並びに醤油、砂糖、食用油脂、食塩、エキス、調味料等を予め調合した茶飯調味液「鶏五目」（ミツカンナカノス製）を適宜加え、最後に加水して炊飯した。なお、チアミンラウリル硫酸塩は、６０％エタノールに溶解して添加した。加水量は、洗米及び浸漬の段階での吸水量を合わせて生米に対して１．４５倍となるように加えた。
また、対照、本発明、比較例の各区分ともに炊き上がり後の食塩含量が１．０重量％になるように設定した。食酢は、酢酸として０．０４重量％、チアミンラウリル硫酸塩は、０．０２重量％となるよう設定した。
試作した味付けご飯の評価は、条件を均一にするため、炊飯後直ちに真空冷却を行い、その後、電子レンジで加熱して官能検査に供した。評価は、対照３の味付けご飯の塩味を「３」とし、これより強い場合を「５」、やや強い場合を「４」、やや弱い場合を「２」、弱い場合を「１」として、パネル２０名の評価の平均値を求め、塩味を感じる程度を判定して行なった。この結果を表４に示す。
(Example 3)
Seasoned rice is a modified rice that adds color and aroma to the rice by adding soy sauce during cooking. There is no exception in seasoned rice, and a mellow flavor with a salty taste is desired, so the effect of salting with a combination of vinegar and thiamine lauryl sulfate was investigated.
That is, 500 g of Mie Koshihikari was washed and immersed for 1 hour to sufficiently absorb water. After draining, vinegar (acidity 10%), thiamine lauryl sulfate, and soy sauce, sugar, edible fats and oils, salt, extract, seasoning, etc. are prepared in advance. Finally, we hydrated and cooked rice. Thiamine lauryl sulfate was dissolved in 60% ethanol and added. The amount of water added was 1.45 times that of raw rice, combined with the amount of water absorbed at the stage of washing and soaking.
Moreover, it set so that the salt content after cooking was set to 1.0 weight% in each division of a control | contrast, this invention, and a comparative example. The vinegar was set to 0.04% by weight as acetic acid and 0.02% by weight for thiamine lauryl sulfate.
In order to make the condition of the seasoned rice produced as a trial, in order to make the conditions uniform, vacuum cooling was performed immediately after cooking the rice, and then it was heated in a microwave oven and subjected to sensory inspection. Evaluation is as follows: the salty taste of the seasoned rice of Control 3 is “3”, “5” is stronger, “4” is slightly stronger, “2” is weaker, and “1” is weaker. The average value of 20 people's evaluation was calculated | required, and the grade which feels salty was determined and performed. The results are shown in Table 4.
表４より、比較例５、６の味付けご飯は、対照３の浅漬けに比べて塩味がやや弱い程度であり、明確に塩かどがとれたとは言えないレベルであるのに対し、本発明３の味付けご飯は塩かどがとれ、好ましい味となっている。この結果から、味付けご飯においても、食酢とチアミンラウリル硫酸塩の組み合わせによる塩なれ効果が確認できた。 From Table 4, the seasoned rice of Comparative Examples 5 and 6 has a slightly weaker saltiness compared to the shallow pickle of Control 3, and it cannot be said that the salted corners are clearly removed. The seasoned rice has a salty corner and has a favorable taste. From this result, even in seasoned rice, it was possible to confirm the salty effect by the combination of vinegar and thiamine lauryl sulfate.
本発明により、和食に代表される食品において、調理の最も基本的な呈味成分である塩味に起因する塩かど（塩味の強調）が立ってしまうという問題点が効果的に解消される。 According to the present invention, in a food represented by Japanese food, the problem that salty corners (salt taste emphasis) due to saltiness, which is the most basic taste component of cooking, is effectively solved.
Claims (3)
A food that has been salted by the method according to claim 1 or 2.
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| JP2005144859A Active JP4478065B2 (en) | 2005-05-18 | 2005-05-18 | How to salt food |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010051259A (en) * | 2008-08-29 | 2010-03-11 | Mizkan Nakanos:Kk | Separation type liquid seasoning |
| JP2016135156A (en) * | 2016-05-02 | 2016-07-28 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Liquid seasoning |
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2005
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010051259A (en) * | 2008-08-29 | 2010-03-11 | Mizkan Nakanos:Kk | Separation type liquid seasoning |
| JP2016135156A (en) * | 2016-05-02 | 2016-07-28 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Liquid seasoning |
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