JP2007151535A - Packaged liquid seasoning - Google Patents
Packaged liquid seasoning Download PDFInfo
- Publication number
- JP2007151535A JP2007151535A JP2006130111A JP2006130111A JP2007151535A JP 2007151535 A JP2007151535 A JP 2007151535A JP 2006130111 A JP2006130111 A JP 2006130111A JP 2006130111 A JP2006130111 A JP 2006130111A JP 2007151535 A JP2007151535 A JP 2007151535A
- Authority
- JP
- Japan
- Prior art keywords
- container
- liquid seasoning
- flavonoid
- flavonoids
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 239000007788 liquid Substances 0.000 title claims abstract description 76
- 229930003935 flavonoid Natural products 0.000 claims abstract description 86
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- 235000017173 flavonoids Nutrition 0.000 claims abstract description 86
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 70
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 32
- 239000011734 sodium Substances 0.000 claims abstract description 32
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 31
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims abstract description 10
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 claims abstract description 10
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- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 description 1
- 229940099402 potassium metaphosphate Drugs 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 229940093916 potassium phosphate Drugs 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 239000001472 potassium tartrate Substances 0.000 description 1
- 229940111695 potassium tartrate Drugs 0.000 description 1
- 235000011005 potassium tartrates Nutrition 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- RXVLWCCRHSJBJV-UHFFFAOYSA-N prunin Natural products OCC1OC(O)C(Oc2cc(O)c3C(=O)CC(Oc3c2)c4ccc(O)cc4)C(O)C1O RXVLWCCRHSJBJV-UHFFFAOYSA-N 0.000 description 1
- 125000004309 pyranyl group Chemical group O1C(C=CC=C1)* 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- OVSQVDMCBVZWGM-DTGCRPNFSA-N quercetin 3-O-beta-D-galactopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-DTGCRPNFSA-N 0.000 description 1
- OVSQVDMCBVZWGM-QSOFNFLRSA-N quercetin 3-O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-QSOFNFLRSA-N 0.000 description 1
- OEKUVLQNKPXSOY-UHFFFAOYSA-N quercetin 3-O-beta-D-glucopyranosyl(1->3)-alpha-L-rhamnopyranosyl(1->6)-beta-d-galactopyranoside Natural products OC1C(O)C(C(O)C)OC1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OEKUVLQNKPXSOY-UHFFFAOYSA-N 0.000 description 1
- QPHXPNUXTNHJOF-UHFFFAOYSA-N quercetin-7-O-beta-L-rhamnopyranoside Natural products OC1C(O)C(O)C(C)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 QPHXPNUXTNHJOF-UHFFFAOYSA-N 0.000 description 1
- BBFYUPYFXSSMNV-UHFFFAOYSA-N quercetin-7-o-galactoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 BBFYUPYFXSSMNV-UHFFFAOYSA-N 0.000 description 1
- OXGUCUVFOIWWQJ-HQBVPOQASA-N quercitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-HQBVPOQASA-N 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- BUEBVQCTEJTADB-IGQSMMPPSA-N sambubiose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)CO1 BUEBVQCTEJTADB-IGQSMMPPSA-N 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 150000003408 sphingolipids Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 229920001187 thermosetting polymer Polymers 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 239000012745 toughening agent Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 239000000052 vinegar Chemical class 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、フラボノイド類を含有する容器詰め液体調味料に関する。 The present invention relates to a containerized liquid seasoning containing flavonoids.
塩味は食品のおいしさに密接に関係している。また、ナトリウムと塩素は、人体に必須の栄養素である。従って、食塩は、食品の調味、保存、加工において、重要な役割を担っており、食品産業に欠くことのできない調味料の一つである。しかし、食塩の過剰摂取が、高血圧や心臓疾患の危険因子になると考えられており、食塩摂取量の減少が強く望まれている。食塩摂取量を減少するには、飲食品中の食塩の配合量を低減させればよいが、一般的に食品中の食塩量を10%以上低下させると、おいしさが損なわれてしまう。
このような状況から、食塩の塩味を増強することにより、食塩の使用量を減少させても十分な塩味を付与することができる塩味増強物質が提案されてきている。塩味増強物質としては、例えばペプチドや、炭素数3〜8の飽和脂肪族モノカルボン酸などが公知であるが(特許文献1、2、非特許文献1)、効果が十分ではない、塩味増強物質由来の風味に難点がある、コストが高いなどの課題が指摘されている。
Saltiness is closely related to the taste of food. Sodium and chlorine are essential nutrients for the human body. Therefore, salt plays an important role in the seasoning, storage and processing of foods, and is one of seasonings essential for the food industry. However, excessive intake of salt is considered to be a risk factor for hypertension and heart disease, and a reduction in salt intake is strongly desired. In order to reduce the amount of salt intake, the amount of salt contained in food or drink may be reduced. Generally, when the amount of salt in food is reduced by 10% or more, the taste is impaired.
Under such circumstances, a salty taste enhancing substance capable of imparting a sufficient salty taste by increasing the salty taste of salt has been proposed even if the amount of salt used is reduced. As salty taste enhancing substances, for example, peptides and saturated aliphatic monocarboxylic acids having 3 to 8 carbon atoms are known (Patent Documents 1 and 2 and Non-Patent Document 1), but the salty taste enhancing substances are not sufficiently effective. Issues such as difficulties in the flavor of origin and high costs have been pointed out.
一方、食品中に含まれる種々の成分の生理機能について、関心が高まってきている。生理機能を有する素材の一つとして、フラボノイド類が挙げられる。フラボノイド類は、植物性食品中に含まれ、例えば血圧降下作用、脂質代謝改善作用、アレルギー抑制作用等が知られている(特許文献3〜6)。 On the other hand, there is an increasing interest in the physiological functions of various components contained in food. As one of the materials having physiological functions, flavonoids can be mentioned. Flavonoids are contained in plant foods, and for example, blood pressure lowering action, lipid metabolism improving action, allergy suppressing action and the like are known (Patent Documents 3 to 6).
フラボノイド類は、有用な生理機能を有するものの、水への溶解性が低い点、苦味、渋味、エグ味などの異味が生じる点で問題がある。これに対して、フラボノイド類の溶解性を向上させる技術(特許文献7〜9)や、フラボノイド類由来の風味を改善する技術(特許文献10〜12)が既に知られている。更に、フラボノイド類を、食品に応用する技術が提案されており、例えば調味料に使用する技術が開示されている(特許文献13〜18)。また、フラボノイド類のうち、メトキシ残基が多いフラボンの塩味緩和作用、甘味残存抑制作用等が知られているが、フラボノイド類の塩味の持続性増強作用については知られていない。この他、フラボノイド類による甘味改善作用や、野菜飲料、生薬類の青臭み、渋味、酸味低減作用、不快味の低減作用等が開示されている(特許文献19〜25)。
しかし、上記問題点の解決が未だ充分であるとは言えず、有用なフラボノイド類を実際の食品に応用した実用例は、非常に限られているのが現状である。
Although flavonoids have useful physiological functions, they have problems in that they have a low solubility in water, and have a different taste such as bitterness, astringency, and astringency. On the other hand, techniques for improving the solubility of flavonoids (Patent Documents 7 to 9) and techniques for improving the flavor derived from flavonoids (Patent Documents 10 to 12) are already known. Furthermore, the technique which applies flavonoids to food is proposed, for example, the technique used for a seasoning is disclosed (patent documents 13-18). Among flavonoids, flavones with many methoxy residues are known to have a salty taste mitigating action, a sweetness remaining suppressing action, and the like, but the flavonoids are not known to have a salty taste enhancing action. In addition, the sweet taste improving effect by flavonoids, the blue odor of vegetable drinks and herbal medicines, astringency, sour taste reducing action, and unpleasant taste reducing action are disclosed (Patent Documents 19 to 25).
However, it cannot be said that the solution of the above problems is sufficient yet, and there are very few practical examples in which useful flavonoids are applied to actual foods.
本発明者らが、フラボノイド類の液体調味料への応用を検討したところ、使用条件によっては、液体調味料を使用した食品の色調が変化してしまう場合のあることが、散見された。そこで、フラボノイド類の種類と食品の色調変化の関係について検討したところ、特に、ルチンを含む調味料を卵料理に用いると、卵の本来の黄色が褐色に変化し、外観が著しく損なわれてしまうことを突きとめた。
従って、本発明の目的は、有用な生理効果を有するフラボノイド類を含有しつつ、食品の色調変化が抑制され、フラボノイド類由来の異味が抑制されて風味良好で、塩味の持続性増強作用を有することにより食塩量の低減が可能で、しかも血圧降下作用等の有用な生理機能を有することができる容器詰め液体調味料を提供することにある。
When the present inventors examined the application of flavonoids to liquid seasonings, it was found that the color tone of foods using liquid seasonings might change depending on the use conditions. Therefore, when the relationship between the type of flavonoids and the color change of food was examined, especially when a seasoning containing rutin was used in egg dishes, the original yellow color of the egg turned brown and the appearance was significantly impaired. I found out.
Therefore, the object of the present invention is to contain flavonoids having useful physiological effects, suppress the color tone change of food, suppress the off-flavor derived from flavonoids, have a good flavor, and have a salty taste enhancing action. Accordingly, an object of the present invention is to provide a container-packed liquid seasoning that can reduce the amount of salt and can have useful physiological functions such as blood pressure lowering action.
本発明者は、有用な生理機能を有するフラボノイド類を風味良好な液体調味料に応用すべく検討してきた。その結果、特定のフラボノイド類、ナトリウム及びエタノールを特定の割合で配合することにより、食品の色調変化が抑制され、フラボノイド類由来の異味が抑制されて風味良好で、塩味の持続性増強作用を有することにより食塩量の低減ができ、しかも血圧降下作用等の有用な生理機能を有することが可能な容器詰め液体調味料が得られることを見出した。 The present inventor has studied to apply flavonoids having useful physiological functions to liquid seasonings having a good flavor. As a result, by blending specific flavonoids, sodium and ethanol in specific ratios, color change of food is suppressed, flavonoid-derived off-flavor is suppressed, flavor is good, and salty taste persistence is enhanced. Thus, it was found that a container-packed liquid seasoning capable of reducing the amount of salt and having a useful physiological function such as a blood pressure lowering effect can be obtained.
すなわち、本発明は、次の(A)、(B)及び(C)、
(A)ナトリウム 0.4〜8質量%
(B)フラボノイド類 0.01〜4質量%
(C)エタノール 1〜10質量%
を含有し、(B)フラボノイド類が、下記式(1)を満たすものである容器詰め液体調味料を提供するものである。
Y/(X+Y)=0.05〜1 式(1)
ここで、XとYは、それぞれ下記の数のことである。
X;フラボノイド類1分子中のベンゼン環に結合したOH基の数
Y;フラボノイド類1分子中のベンゼン環に結合したOCH3基の数
That is, the present invention provides the following (A), (B) and (C),
(A) Sodium 0.4-8 mass%
(B) Flavonoids 0.01-4% by mass
(C) Ethanol 1-10% by mass
And (B) flavonoids provide a containerized liquid seasoning satisfying the following formula (1).
Y / (X + Y) = 0.05-1 Formula (1)
Here, X and Y are the following numbers, respectively.
X: Number of OH groups bonded to the benzene ring in one flavonoid molecule
Y: Number of OCH 3 groups bonded to the benzene ring in one flavonoid molecule
本発明によれば、フラボノイド類を含有させたものであるにもかかわらず、食品の色調変化が抑制され、当該物質由来の苦味、渋味、エグ味が抑制されて風味良好で、しかも塩味の持続性が増強した容器詰め液体調味料を得ることができる。また、血圧降下作用等の有用な生理機能を有するフラボノイド類の容器詰め液体調味料への応用が可能となる。更に、本発明の容器詰め液体調味料を用いることで、ナトリウム量が少ない食品の設計、製造が可能となる。 According to the present invention, despite the inclusion of flavonoids, the color change of the food is suppressed, the bitterness, astringency, and savory taste derived from the substance are suppressed, the flavor is good, and the salty taste A container-packed liquid seasoning with enhanced sustainability can be obtained. Moreover, the application to the container-packed liquid seasoning of flavonoids which have useful physiological functions, such as a blood pressure lowering effect, is attained. Furthermore, by using the container-packed liquid seasoning of the present invention, it is possible to design and manufacture foods with a small amount of sodium.
本発明の容器詰め液体調味料においては、(A)ナトリウム、(B)フラボノイド類及び、(C)エタノールを含有することが必要である。 In the container-packed liquid seasoning of the present invention, it is necessary to contain (A) sodium, (B) flavonoids, and (C) ethanol.
本発明の容器詰め液体調味料は、(A)ナトリウムを0.4〜8質量%(以下、単に「%」で示す)含有するが、好ましくは1.4〜7.4%、より好ましくは2.2〜6.2%、更に3.1〜5.7%、特に3.6〜5.4%、殊更3.8〜5.1%含有するのが、塩味、保存性、生理効果、工業的生産性の点で好ましい。 The container-packed liquid seasoning of the present invention contains (A) 0.4 to 8% by mass of sodium (hereinafter simply referred to as “%”), preferably 1.4 to 7.4%, more preferably The content of 2.2 to 6.2%, further 3.1 to 5.7%, particularly 3.6 to 5.4%, especially 3.8 to 5.1% is salty, preserved and physiological effects. From the viewpoint of industrial productivity.
本発明において、(A)ナトリウムは、食品成分表示上の「ナトリウム」又は「Na」を指し、調味料中に塩の形態で配合されているものをいう(以下に記載するナトリウム以外のアルカリ金属又はアルカリ土類金属についても同様である)。ナトリウムは、人体にとって重要な電解質のひとつであり、その大部分が細胞外液に分布している。濃度は135〜145mol/L程度に保たれており、細胞外液の陽イオンの大半を占める。そのため、ナトリウムの過剰摂取は濃度維持のための水分貯留により、高血圧の大きな原因となる。 In the present invention, (A) sodium refers to “sodium” or “Na” on the food ingredient label, and refers to what is blended in the form of a salt in the seasoning (the alkali metals other than sodium described below) The same applies to alkaline earth metals). Sodium is one of the important electrolytes for the human body, and most of it is distributed in the extracellular fluid. The concentration is maintained at about 135 to 145 mol / L and occupies most of the cations in the extracellular fluid. Therefore, excessive intake of sodium is a major cause of hypertension due to water retention for maintaining the concentration.
本発明において、ナトリウムとして、無機ナトリウム塩、有機酸ナトリウム塩、アミノ酸ナトリウム塩、核酸ナトリウム塩等を用いることができる。具体的には、塩化ナトリウム、グルタミン酸ナトリウム、アスパラギン酸ナトリウム、グルコン酸ナトリウム、コハク酸ナトリウム、イノシン酸ナトリウム、グアニル酸ナトリウム、これらの2種以上の混合物が挙げられる。塩化ナトリウムとして食塩を使用するのが、コストの点で好ましい。 In the present invention, inorganic sodium salts, organic acid sodium salts, amino acid sodium salts, nucleic acid sodium salts, and the like can be used as sodium. Specific examples include sodium chloride, sodium glutamate, sodium aspartate, sodium gluconate, sodium succinate, sodium inosinate, sodium guanylate, and a mixture of two or more thereof. Use of sodium chloride as sodium chloride is preferable in terms of cost.
食塩として、様々なものが市販されているが、乾燥物基準で塩化ナトリウム100質量部(以下、単に「部」で示す)に対して、塩化マグネシウムを0.01〜2部、塩化カルシウムを0.01〜2部、塩化カリウムを0.01〜2部含有するものが、風味、工業的生産性の点で好ましい。本発明において、ナトリウムの含有量は原子吸光光度計(Z−6100形日立偏光ゼーマン原子吸光光度計)により測定することができる。 Various salt is commercially available, but 0.01 to 2 parts of magnesium chloride and 0 to 0 of calcium chloride with respect to 100 parts by weight of sodium chloride (hereinafter simply referred to as “parts”) on a dry matter basis. What contains 0.01-2 parts and 0.01-2 parts of potassium chloride is preferable at the point of flavor and industrial productivity. In the present invention, the sodium content can be measured by an atomic absorption photometer (Z-6100 Hitachi Polarized Zeeman atomic absorption photometer).
本発明の容器詰め液体調味料において、(B)フラボノイド類の含有量は0.01〜4%であるが、好ましくは0.06〜2%、更に0.1〜1.5%、特に0.2〜1%、殊更0.3〜0.8%であるのが、フラボノイド類由来の異味抑制、塩味の持続性増強、生理効果の点で好ましい。
更に、本発明の容器詰め液体調味料中のフラボノイド類の含有量は、ナトリウム100部に対して0.25〜50部であるのが好ましく、より好ましくは1.25〜40部、更に2.5〜30部、更に5〜25部、特に7〜23部、殊更9〜22部であるのが、フラボノイド類由来の異味抑制、塩味の持続性増強、塩味バランスの点で好ましい。
In the container-packed liquid seasoning of the present invention, the content of (B) flavonoids is 0.01 to 4%, preferably 0.06 to 2%, more preferably 0.1 to 1.5%, especially 0. It is preferably from 2 to 1%, particularly from 0.3 to 0.8%, from the viewpoints of flavonoid-derived off-flavor suppression, enhanced salty persistence, and physiological effects.
Furthermore, the content of flavonoids in the container-packed liquid seasoning of the present invention is preferably 0.25 to 50 parts, more preferably 1.25 to 40 parts, and further 2. 5 to 30 parts, more preferably 5 to 25 parts, particularly 7 to 23 parts, and particularly 9 to 22 parts are preferable from the viewpoints of flavonoid-derived off-flavor suppression, enhanced salty sustainability, and salty balance.
本発明におけるフラボノイド類とは、フラボノイド、またはその配糖体(以下、「フラボノイド配糖体」または単に「配糖体」と表記する)、更にこれに糖が付加したもの(以下、「糖付加物」と表記する)を含む。フラボノイドとは、狭義には、フラボン、フラボノール、フラバノン、フラバノノール、イソフラボンをいうが、広義にはC6−C3−C6を基本骨格とする一群の化合物をいい、フラバン、フラバノール、イソフラバノン、アントシアニジン、ロイコアントシアニジン、プロアントシアニジン等も含まれる。 The flavonoids in the present invention are flavonoids or glycosides thereof (hereinafter referred to as “flavonoid glycosides” or simply “glycosides”), and those obtained by adding a sugar (hereinafter referred to as “sugar addition”). ”)”. Flavonoids refer to flavones, flavonols, flavanones, flavonols, and isoflavones in a narrow sense, but in a broad sense refers to a group of compounds having C 6 -C 3 -C 6 as a basic skeleton, such as flavans, flavanols, isoflavanones, Anthocyanidins, leucoanthocyanidins, proanthocyanidins and the like are also included.
また、フラボノイド分子中の両端のベンゼン環をそれぞれA環、B環と称し、中間のピラン環(またはピロン環)をC環と称するが、それぞれの分子中のA環、B環に結合したOH基(水酸基)の数が異なったり、OCH3基(メトキシ基)が結合したもの等もフラボノイドに含まれる。例えば、タンゲレチン、オラネチン、シネンセチン、イソシネンセチン、リモシトリン、リモシトール、ノビレチン、アカセチン、ディスメチン、アピゲニン、ルテオリン、ケンフェロール、ケルセチン、ミリセチン、イソラムネチン、クロソエリオール、イソサクラネチン、ヘスペレチン、ナリンゲニン、エリオディクティオール、ダイゼイン、グリシテイン、ゲニステイン、ペラルゴニジン、シアニジン、ペオニジン、デルフィニジン、ペツニジン、マルビジン、トリシン、モリン、ペクトリナリゲニン等が挙げられる。 Also, the benzene rings at both ends in the flavonoid molecule are referred to as A ring and B ring, respectively, and the intermediate pyran ring (or pyrone ring) is referred to as C ring, but OH bonded to the A ring and B ring in each molecule. Flavonoids include those having different numbers of groups (hydroxyl groups) or those having an OCH 3 group (methoxy group) bonded thereto. For example, tangeretin, olanetine, sinensetin, isocinencetin, limocitrin, limositol, nobiletin, acacetin, dysmethine, apigenin, luteolin, kaempferol, quercetin, myricetin, isorhamnetin, crosoeriol, isosakuranetin, hesperetin, naringinol, naringenol, edinoditinol Examples include glycitein, genistein, pelargonidin, cyanidin, peonidin, delphinidin, petunidin, malvidin, tricine, morin, pectrinaligenin and the like.
フラボノイド配糖体とは、前記フラボノイドに糖がグリコシド結合したものを指し、前記の糖が結合していないものをアグリコンと称す。配糖体には、フラボノイド分子中の水酸基にグリコシド結合したO−グリコシドと、A環、B環に結合したC−グリコシドがある(「食品の変色の化学」木村進ら編著、光琳、平成7年)。
フラボノイド配糖体は、フラボン配糖体、フラバン配糖体、フラバノン配糖体、フラバノール配糖体、フラバノノール配糖体、フラボノール配糖体、イソフラボン配糖体、イソフラバノン配糖体、アントシアニジン配糖体、ロイコアントシアニジン配糖体、プロアントシアニジン配糖体等が挙げられるが、フラボン配糖体、フラバン配糖体、フラバノン配糖体、フラバノール配糖体、フラバノノール配糖体、フラボノール配糖体、イソフラボン配糖体、イソフラバノン配糖体の1種又は2種以上の混合物であるのが好ましい。また、前記のそれぞれの分子中のA環、B環に結合したOH基(水酸基)の数が異なったもの、OCH3基(メトキシ基)が結合したもの等も含む。これらのうち、特に血圧降下作用を有するものが、本発明の主旨に合致するので好ましい。
The flavonoid glycoside refers to the flavonoid in which a sugar is glycoside-bonded, and the flavonoid glycoside in which the sugar is not bound is referred to as an aglycon. Glycosides include O-glycosides that are glycoside-bonded to hydroxyl groups in flavonoid molecules, and C-glycosides that are bound to A- and B-rings ("Food Discoloration Chemistry" edited by Susumu Kimura et al., Mitsutoshi, 1995). Year).
Flavonoid glycosides include flavone glycosides, flavan glycosides, flavanone glycosides, flavanol glycosides, flavonol glycosides, flavonol glycosides, isoflavone glycosides, isoflavanone glycosides, anthocyanidin glycosides Body, leucoanthocyanidin glycoside, proanthocyanidin glycoside, etc., but flavone glycoside, flavan glycoside, flavanone glycoside, flavanol glycoside, flavonol glycoside, flavonol glycoside, isoflavone It is preferable that it is a 1 type, or 2 or more types of mixture of glycoside and isoflavanone glycoside. Also included are those in which the number of OH groups (hydroxyl groups) bonded to the A ring and B ring in each molecule is different, and those in which an OCH 3 group (methoxy group) is bonded. Of these, those having a blood pressure lowering action are preferable because they meet the gist of the present invention.
フラボノイドに結合している糖類としては、グルコース、ガラクトース、ラムノース、キシロース、アラビノース、アピオース等の単糖、ルチノース、ネオヘスペリドース、ソフォロース、サンブビオース、ラミナリビオース等の2糖、ゲンチオトリオース、グルコシルルチノース、グルコシルネオヘスペリドース等の3糖、これらの糖付加物、これらの混合物が挙げられ、風味、水への溶解性の点から、糖付加物を使用するのが好ましい。 Examples of sugars bound to flavonoids include monosaccharides such as glucose, galactose, rhamnose, xylose, arabinose, and apiose, disaccharides such as lutinose, neohesperidose, sofolose, sambubiose, and laminaribiose, gentiotriose, glucosyl lutinose And trisaccharides such as glucosyl neohesperidose, sugar adducts thereof, and mixtures thereof. From the viewpoint of flavor and solubility in water, it is preferable to use sugar adducts.
フラボノイド配糖体としては、上記アグリコンと糖類の結合したもので、具体的にはヘスペリジン、ネオヘスペリジン、エリオシトリン、ネオエリオシトリン、ナリンギン、ラリルチン、プルニン、ジディミン、ポンシリン、アストラガリン、イソケルシトリン、ケルシトリン、ルチン、ハイペリン、ケルシメリトリン、ミリシトリン、ダイジン、グリシチン、ゲニスチン、カリステフィン、クリサンテミン、シアニン、ケラシアニン、イデイン、メコシアニン、ペオニン、デルフィン、ナスニン、ペツニン、マルビン、エニン、ナリルチン、ロイフォリン、アピイン、リナロシド、ブラッシジン、ナルシッシン、これらの糖付加物、これらの誘導体、これらの酵素処理物、これらの2種以上の混合物が挙げられ、ヘスペリジン、メチルヘスペリジン、ヘスペリジナーゼ処理したヘスペリジン、これらの糖付加物であるヘスペリジン類が好ましい。特に、風味、水への溶解性の点から、上記フラボノイド配糖体の糖付加物、例えば、ヘスペリジンのグルコース付加物(商品名:αG−ヘスペリジンPA−T、東洋精糖製)を用いるのが好ましい。
The flavonoid glycoside is a combination of the above aglycone and saccharide, specifically hesperidin, neohesperidin, eriocitrin, neoeriocitrin, naringin, raliltin, prunin, didimine, poncillin, astragalin, isoquercitrin, Quercitrin, rutin, hyperin, quercimelitrine, myricitrin, daidzin, glycitin, genistin, calliptefin, chrysanthemin, cyanine, kerocyanin, ideine, mecocyanin, peonine, delphin, nasin, petunin, malvin, enin, naliltin, leuforin, apibrain, linaroside , Narcissine, sugar adducts thereof, derivatives thereof, processed products of these enzymes, mixtures of two or more of these, hesperidin, methyl hess Lysine, hesperidin was hesperidinase treatment, hesperidin compounds are those sugar adducts are preferred. In particular, from the viewpoint of flavor and solubility in water, it is preferable to use a sugar adduct of the above flavonoid glycoside, for example, a glucose adduct of hesperidin (trade name: αG-Hesperidin PA-T, manufactured by Toyo Seika Co., Ltd.). .
本発明において、(B)フラボノイド類は、下記式(1)を満たすのが、風味、色調変化抑制の点で必要である。 In the present invention, it is necessary for the (B) flavonoids to satisfy the following formula (1) in terms of flavor and color change suppression.
Y/(X+Y)=0.05〜1 式(1)
ここで、XとYは、それぞれ下記の数のことである。
X;フラボノイド類1分子中のベンゼン環に結合したOH基の数
Y;フラボノイド類1分子中のベンゼン環に結合したOCH3基の数
Y / (X + Y) = 0.05-1 Formula (1)
Here, X and Y are the following numbers, respectively.
X: Number of OH groups bonded to the benzene ring in one flavonoid molecule
Y: Number of OCH 3 groups bonded to the benzene ring in one flavonoid molecule
本発明において、式(1)の数値は0.05〜1であるが、好ましくは0.1〜0.7、より好ましくは0.15〜0.5、更に0.2〜0.45、特に0.25〜0.4、殊更0.27〜0.35であるのが、塩味増強、異味抑制、安定性の点で好ましい。特に、ベンゼン環に結合したOH基は、保存中に酸化されやすいことから、OH基の替わりにOCH3基が結合しているものが好ましく、式(1)の数値が上記範囲であるのが好ましい。式(1)を満たす具体例としては、ヘスペリジン、メチルヘスペリジン、ペクトリナリゲニン、ノビレチン、ブラッシジン、ナルシッシン、リナロシド、トリシン、イソラムネチン、タンゲリチン、シネンセチン、ディオスミン、アカセチン、ヘスペレチン、ヘスペリジナーゼ処理したヘスペリジン、マルビン、エニン、ペツニン、ペオニン、これらの糖付加物、これらの2種以上の混合物等が挙げられ、好ましくはヘスペレチン、ヘスペリジン、ヘスペリジン糖付加物、ヘスペリジナーゼ処理したヘスペリジン、メチルヘスペリジン、これらの2種以上の混合物であるのが好ましく、特にヘスペリジン、ヘスペリジン糖付加物、これらの混合物であるのが、色調変化抑制、風味、水への溶解性、工業的生産性の点で好ましい。 In the present invention, the numerical value of the formula (1) is 0.05 to 1, preferably 0.1 to 0.7, more preferably 0.15 to 0.5, and further 0.2 to 0.45. In particular, 0.25 to 0.4, particularly 0.27 to 0.35 is preferable in terms of salty taste enhancement, off-flavor suppression, and stability. In particular, since the OH group bonded to the benzene ring is easily oxidized during storage, it is preferable that the OCH 3 group is bonded instead of the OH group, and the numerical value of the formula (1) is in the above range. preferable. Specific examples satisfying the formula (1) include hesperidin, methyl hesperidin, pectrinarigenin, nobiletin, brassidin, narcissin, linaroside, tricine, isorhamnetin, tangelitin, synencetin, diosmin, acetetine, hesperetin, hesperidin-treated hesperidin, malvin, enin , Petunin, Peonin, these sugar adducts, a mixture of two or more of these, preferably hesperetin, hesperidin, hesperidin sugar adduct, hesperidin treated hesperidin, methyl hesperidin, a mixture of two or more of these In particular, hesperidin, hesperidin sugar adduct, and a mixture thereof are preferable from the viewpoint of color change suppression, flavor, solubility in water, and industrial productivity.
本発明において、(B)フラボノイド類は、フラボノイド配糖体であるのが、溶解性の点で好ましい。フラボノイド配糖体は、下記式(2)における配糖体の質量%が80%以上であるのが好ましく、更に85〜100%、特に90〜99.9%、殊更91〜99%であるのが、風味、溶解性の点で好ましい。
配糖体/{配糖体+アグリコン}×100(%) 式(2)
In the present invention, the (B) flavonoids are preferably flavonoid glycosides in terms of solubility. In the flavonoid glycoside, the mass% of the glycoside in the following formula (2) is preferably 80% or more, more preferably 85 to 100%, particularly 90 to 99.9%, and particularly 91 to 99%. Is preferable in terms of flavor and solubility.
Glycoside / {Glycoside + Aglycon} × 100 (%) Formula (2)
本発明において、(B)フラボノイド類の含有量は、高速液体クロマトグラフィーを用いて、測定することができる(「食品の変色の化学」木村進ら編著、光琳、平成7年)。特に、ヘスペリジン類の含有量は、論文記載の方法で測定できる(Biosci. Biotech. Biochem.,58(11),1990,1994年)。 In the present invention, the content of (B) flavonoids can be measured by using high performance liquid chromatography ("Food Discoloration Chemistry" edited by Susumu Kimura et al., Korin, 1995). In particular, the content of hesperidins can be measured by the method described in the paper (Biosci. Biotech. Biochem., 58 (11), 1990, 1994).
本発明において、容器詰め液体調味料中の(C)エタノールの含有量は1〜10%であるが、好ましくは2〜7%、更に2.5〜5%未満、特に3〜4.5%であるのが、フラボノイド類の溶解性を増大し、またフラボノイド類の異味を顕著に低減し、全体的にすっきりとした呈味性を付与するので好ましい。 In the present invention, the content of (C) ethanol in the container-packed liquid seasoning is 1 to 10%, preferably 2 to 7%, more preferably 2.5 to less than 5%, especially 3 to 4.5%. This is preferable because it increases the solubility of the flavonoids, significantly reduces the off-flavor of the flavonoids, and gives a refreshing taste as a whole.
更に、容器詰め液体調味料中の(C)エタノールの含有量は、(A)ナトリウム100部に対して25〜250部、好ましくは40〜200部、より好ましくは55〜175部、更に70〜150部、特に80〜135部、殊更85〜125部であるのが、フラボノイド類の溶解性や異味、風味バランス、すっきりとした呈味の点で好ましい。 Furthermore, the content of (C) ethanol in the container-packed liquid seasoning is 25 to 250 parts, preferably 40 to 200 parts, more preferably 55 to 175 parts, and further 70 to 70 parts per 100 parts of (A) sodium. 150 parts, particularly 80 to 135 parts, especially 85 to 125 parts, are preferable from the viewpoints of solubility, off-flavor, flavor balance, and refreshing taste of the flavonoids.
本発明において、(C)エタノールの含有量は、原料由来のエタノール量と新たに添加したエタノール量との合計量をいう。すなわち、調味料の原料として日本酒、ワイン等の酒、醤油、味醂等の醸造調味料の他、発酵物等を用いると、原料由来のエタノールが含まれることがある。その場合には、原料由来のエタノール量と新たに添加したエタノール量との合計が、上記範囲内であるものとする。なお、(C)エタノールの含有量は、ガスクロマトグラフィー(GLC)を使用して、測定することができる。 In the present invention, the content of (C) ethanol refers to the total amount of the ethanol amount derived from the raw material and the newly added ethanol amount. That is, when a fermented material or the like is used as a seasoning raw material in addition to sake such as sake or wine, brewed seasoning such as soy sauce or miso, ethanol derived from the raw material may be included. In that case, the sum of the amount of ethanol derived from the raw material and the amount of newly added ethanol is within the above range. In addition, content of (C) ethanol can be measured using a gas chromatography (GLC).
本発明において、容器詰め液体調味料中の(D)うま味調味料の含有量は0.1〜10%であるのが好ましく、より好ましくは0.5〜7%、更に1〜5%、特に1.5〜4%、殊更2〜3.5%含有するのが、フラボノイド類の異味、後味の持続性、風味バランスの点で好ましい。 In the present invention, the content of (D) umami seasoning in the container-packed liquid seasoning is preferably 0.1 to 10%, more preferably 0.5 to 7%, even more preferably 1 to 5%, particularly The content of 1.5 to 4%, particularly 2 to 3.5% is preferable in terms of the flavonoid's off-taste, persistence of aftertaste, and flavor balance.
更に、(A)ナトリウム100部に対して、(D)うま味調味料を20〜250部含有するのが好ましく、より好ましくは25〜150部、更に30〜100部、特に35〜70部、殊更40〜50部含有するのが、フラボノイド類の異味、後味の持続性、風味バランスの点で好ましい。 Furthermore, it is preferable to contain 20 to 250 parts of (D) umami seasoning with respect to 100 parts of (A) sodium, more preferably 25 to 150 parts, more preferably 30 to 100 parts, especially 35 to 70 parts, The content of 40 to 50 parts is preferable in terms of the flavonoid's off-taste, persistence of aftertaste, and flavor balance.
(D)うま味調味料としては、タンパク質・ペプチド系調味料、アミノ酸系調味料、核酸系調味料、エキス系調味料、有機酸塩系調味料が挙げられるが、アミノ酸系調味料、核酸系調味料、有機酸塩系調味料が好ましい。 (D) Umami seasonings include protein / peptide seasonings, amino acid seasonings, nucleic acid seasonings, extract seasonings, organic acid salt seasonings, amino acid seasonings, nucleic acid seasonings. And organic acid salt seasonings are preferred.
核酸系調味料としては、5′−グアニル酸、イノシン酸等のナトリウム、カリウムあるいはカルシウム塩等が挙げられる。核酸系調味料の含有量は0〜0.2%が好ましく、0.01〜0.1%が特に好ましい。なお、本発明においては、核酸ナトリウム塩を使用した場合は、ナトリウムの部分は成分(A)として、核酸の部分は成分(D)として本発明を構成するものとする。例えば、イノシン酸2ナトリウムの場合、2ナトリウムは成分(A)、グルタミン酸は成分(D)として含有量を換算する。 Examples of nucleic acid seasonings include sodium, potassium or calcium salts such as 5'-guanylic acid and inosinic acid. The content of the nucleic acid seasoning is preferably 0 to 0.2%, particularly preferably 0.01 to 0.1%. In the present invention, when a nucleic acid sodium salt is used, the sodium portion is configured as component (A), and the nucleic acid portion is configured as component (D). For example, in the case of disodium inosinate, the content is converted as component (A) for disodium and component (D) for glutamic acid.
アミノ酸系調味料としては酸性アミノ酸、塩基性アミノ酸、及びこれらの塩が挙げられる。なお、本発明においては、アミノ酸ナトリウム塩を使用した場合は、ナトリウムの部分は成分(A)として、アミノ酸の部分は成分(D)として本発明を構成するものとする。例えば、グルタミン酸ナトリウムの場合、ナトリウムは成分(A)、グルタミン酸は成分(D)として含有量を換算する。本発明の容器詰め液体調味料において、アミノ酸系調味料の含有量は、酸性アミノ酸が2%超、及び/又は塩基性アミノ酸が1%超であるのが好ましい。また、酸性アミノ酸は2%超5%以下、更に2.4〜4.5%、特に2.5〜3.8%であることが、塩味の持続性の点から好ましい。塩基性アミノ酸は1%超3%以下、更に1.2〜2.5%、特に1.5〜2%であることが、塩味の持続性の点から好ましい。なお、本発明の容器詰め液体調味料は、醸造調味料をベースとしたものが塩味の持続性、風味等の点から好ましいが、この場合には、アミノ酸は原料醤油由来のものも含み、上記範囲に満たない場合には、酸性アミノ酸、塩基性アミノ酸塩等を更に添加することが好ましい。なお、本発明にいう「酸性アミノ酸、塩基性アミノ酸」は、遊離(フリー)のアミノ酸又はアミノ酸塩の状態のものを指すが、本発明に規定する含有量は、遊離のアミノ酸に換算した値をいう。 Examples of the amino acid seasoning include acidic amino acids, basic amino acids, and salts thereof. In the present invention, when an amino acid sodium salt is used, the sodium part constitutes the component (A) and the amino acid part constitutes the component (D). For example, in the case of sodium glutamate, the content is converted as component (A) for sodium and component (D) for glutamic acid. In the container-packed liquid seasoning of the present invention, the content of the amino acid seasoning is preferably more than 2% for acidic amino acids and / or more than 1% for basic amino acids. Moreover, it is preferable from the point of the sustainability of salty taste that acidic amino acids are more than 2% and 5% or less, and also 2.4 to 4.5%, especially 2.5 to 3.8%. The basic amino acid content is preferably more than 1% and 3% or less, more preferably 1.2 to 2.5%, and particularly preferably 1.5 to 2% from the viewpoint of the persistence of salty taste. In addition, the container-packed liquid seasoning of the present invention is preferably based on a brewed seasoning from the viewpoint of salty sustainability, flavor, etc.In this case, the amino acids include those derived from raw material soy sauce, When it is less than the range, it is preferable to further add an acidic amino acid, a basic amino acid salt or the like. 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.
また、本発明の容器詰め液体調味料においては、酸性アミノ酸、塩基性アミノ酸の中でも酸性アミノ酸であるアスパラギン酸、グルタミン酸が塩味の持続性の点から好ましく、更に、アスパラギン酸とグルタミン酸を併用することが、塩味の持続性の点から好ましい。この場合、アスパラギン酸の含有量は1%超3%以下が好ましく、更に1.2〜2.5%、特に1.2〜2%であることが、塩味の持続性の点から好ましい。アスパラギン酸は、醸造調味料をベースとした場合には原料由来のものも含み、上記範囲に満たない場合には、L−アスパラギン酸、L−アスパラギン酸ナトリウム等を更に添加することが好ましい。また、グルタミン酸の含有量は1%超2%以下が好ましく、更に1.2〜2%、特に1.3〜1.8%であることが、塩味の持続性の点から好ましい。グルタミン酸は、醸造調味料をベースとした場合には原料由来のものも含み、上記範囲に満たない場合には、L−グルタミン酸、L−グルタミン酸ナトリウム等を更に添加することが好ましい。 Further, in the container-packed 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 viewpoint of the persistence of salty taste, and further, aspartic acid and glutamic acid may be used in combination. From the viewpoint of sustaining salty taste. In this case, the content of aspartic acid is preferably more than 1% and 3% or less, more preferably 1.2 to 2.5%, and particularly preferably 1.2 to 2% from the viewpoint of salty persistence. When aspartic acid is based on a brewing seasoning, it also includes those derived from raw materials, and when it is less than the above range, it is preferable to further add L-aspartic acid, sodium L-aspartate, and the like. Further, the content of glutamic acid is preferably more than 1% and 2% or less, more preferably 1.2 to 2%, and particularly preferably 1.3 to 1.8% from the viewpoint of salty persistence. When glutamic 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 further add L-glutamic acid, sodium L-glutamate and the like.
塩基性アミノ酸としては、リジン、アルギニン、ヒスチジン、及びオルニチンが挙げられるが、中でもリジン、ヒスチジンが好ましく、特にヒスチジンが好ましい。リジンの含有量は0.5〜1%であることが塩味の刺激感の点で好ましく、ヒスチジンの含有量は0.2〜2%、更に0.5〜1%であることが、塩味の増強及び持続性の点から好ましい。これらの塩基性アミノ酸も醸造調味料をベースとした場合には原料由来のものも含み、上記範囲に満たない場合には、更に添加することが好ましい。 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% in terms of salty irritation, and the content of histidine is 0.2 to 2%, more preferably 0.5 to 1%. It is preferable in terms of enhancement and durability. When these basic amino acids are also based on brewing seasonings, they also include those derived from raw materials.
上記以外のものとしては、例えば、グリシン、アラニン、フェニルアラニン、シスチン、スレオニン、チロシン、イソロイシン、あるいはこれらのナトリウム塩又はカリウム塩等が挙げられ、これらを1種又は2種以上配合することができる。配合後のアミノ酸の含有量はそれぞれ遊離のアミノ酸に換算した場合、グリシンは0.3%超、アラニンは0.7%超、フェニルアラニンは0.5%超、シスチンは0%超、スレオニンは0.3%超、チロシンは0.2%超、イソロイシンは0.5%超であり、かつそれぞれ上限は1.5%以下が好ましい。中でもイソロイシンが塩味の持続性の点で好ましく、含有量は0.5〜1%であることが好ましい。 Examples of those other than the above include glycine, alanine, phenylalanine, cystine, threonine, tyrosine, isoleucine, or a sodium salt or potassium salt thereof, and one or more of them can be blended. When the amino acid content after blending is converted to free amino acid, glycine is over 0.3%, alanine is over 0.7%, phenylalanine is over 0.5%, cystine is over 0%, threonine is 0 More than .3%, tyrosine is more than 0.2%, isoleucine is more than 0.5%, and the upper limit is preferably 1.5% or less. Of these, isoleucine is preferable in terms of salty sustainability, and the content is preferably 0.5 to 1%.
アミノ酸の含有量は、アミノ酸分析計(日立L−8800)を用いて測定することができる。核酸、有機酸の含有量は、高速液体クロマトグラフィー(HPLC)を使用して測定することができる。 The amino acid content can be measured using an amino acid analyzer (Hitachi L-8800). The contents of nucleic acids and organic acids can be measured using high performance liquid chromatography (HPLC).
本発明において、有機酸塩系調味料としては乳酸、コハク酸、リンゴ酸、クエン酸、酒石酸、グルコン酸等の有機酸のナトリウム塩、カリウム塩等を使用することができる。特にコハク酸二ナトリウム、グルコン酸ナトリウムが好ましい。これらの含有量は0〜0.3%が好ましく、0.05〜0.2%が特に好ましい。なお、本発明においては、有機酸ナトリウム塩を使用した場合は、ナトリウムの部分は成分(A)として、有機酸の部分は成分(D)として本発明を構成するものとする。例えば、グルコン酸ナトリウムの場合、ナトリウムは成分(A)、グルコン酸は成分(D)として含有量を換算する。 In the present invention, as an organic acid salt-based seasoning, sodium salts, potassium salts, and the like of organic acids such as lactic acid, succinic acid, malic acid, citric acid, tartaric acid, and gluconic acid can be used. In particular, disodium succinate and sodium gluconate are preferable. These contents are preferably 0 to 0.3%, particularly preferably 0.05 to 0.2%. In the present invention, when an organic acid sodium salt is used, the sodium portion is configured as the component (A), and the organic acid portion is configured as the component (D). For example, in the case of sodium gluconate, the content is converted as a component (A) for sodium and as a component (D) for gluconic acid.
本発明において、核酸系調味料、成分(D)以外のアミノ酸系調味料、有機酸塩系調味料及び酸味料等を含有することが相乗的に塩味を増強できる点、及び塩味のみならず、苦味の低減、醤油感の増強等の点から好ましい。 In the present invention, in addition to nucleic acid-based seasonings, amino acid-based seasonings other than component (D), organic acid salt-based seasonings and acidulants can be synergistically enhanced saltiness, and not only salty taste, This is preferable from the viewpoint of reducing bitterness and enhancing the feeling of soy sauce.
本発明において、ナトリウム以外のアルカリ金属又はアルカリ土類金属を用いるのが、風味、ナトリウム摂取量低減の点で好ましい。
本発明において、ナトリウム以外のアルカリ金属又はアルカリ土類金属としては、カリウム塩、マグネシウム塩、カルシウム塩等を用いることが風味の点から好ましい。カリウム塩としては塩化カリウム、クエン酸カリウム、グルタミン酸カリウム、酒石酸カリウム、リン酸カリウム、炭酸カリウム、メタリン酸カリウムなどが挙げられるが、異味が少ない点から塩化カリウムが好ましい。マグネシウム塩としては塩化マグネシウム、グルタミン酸マグネシウム、酸化マグネシウム、炭酸マグネシウム、硫酸マグネシウムなどが挙げられるが、塩味が自然である点から塩化マグネシウムが好ましい。カルシウム塩としては、塩化カルシウム、乳酸カルシウム、クエン酸カルシウム、グリセロリン酸カルシウム、グルコン酸カルシウム、グルタミン酸カルシウム、焼成カルシウム、リン酸カルシウム、炭酸カルシウム、リボヌクレタイドカルシウム、リボヌクレオチドカルシウム、硫酸カルシウムなどが挙げられるが、風味・味の質の点から乳酸カルシウムが好ましい。
In the present invention, it is preferable to use an alkali metal or alkaline earth metal other than sodium in terms of flavor and sodium intake reduction.
In the present invention, as an alkali metal or alkaline earth metal other than sodium, potassium salt, magnesium salt, calcium salt or the like is preferably used from the viewpoint of flavor. Examples of the potassium salt include potassium chloride, potassium citrate, potassium glutamate, potassium tartrate, potassium phosphate, potassium carbonate, potassium metaphosphate, and the like, but potassium chloride is preferred from the viewpoint that it has less taste. Examples of the magnesium salt include magnesium chloride, magnesium glutamate, magnesium oxide, magnesium carbonate, and magnesium sulfate. Magnesium chloride is preferred from the viewpoint of natural saltiness. Examples of calcium salts include calcium chloride, calcium lactate, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium glutamate, calcined calcium, calcium phosphate, calcium carbonate, ribonucleotide calcium, ribonucleotide calcium, calcium sulfate, and the like. Calcium lactate is preferable from the viewpoint of flavor and taste quality.
本発明の容器詰め液体調味料は、(A)ナトリウム、(B)フラボノイド類及び、(C)エタノールが所定量となるよう配合、攪拌、混合した調味液を容器に充填することにより、製造することができる。必要に応じて、(D)うま味調味料の他、水、無機塩、酸、アミノ酸類、核酸、糖類、賦形剤、香辛料、うま味以外の調味料、抗酸化剤、着色料、保存料、強化剤、乳化剤、ハーブ等の食品に使用可能な各種添加物を配合してもよい。 The container-packed liquid seasoning of the present invention is produced by filling a container with a seasoning liquid that is blended, stirred and mixed so that (A) sodium, (B) flavonoids, and (C) ethanol are in a predetermined amount. be able to. As needed, (D) umami seasonings, water, inorganic salts, acids, amino acids, nucleic acids, sugars, excipients, spices, seasonings other than umami, antioxidants, colorants, preservatives, You may mix | blend various additives which can be used for foodstuffs, such as a toughening agent, an emulsifier, and a herb.
本発明の容器詰め液体調味料は、必要に応じて加熱処理を施してもよい。調味液を容器に充填後、加熱処理を行ったり、調味液を予めプレート式熱交換器などで加熱処理した後に、容器に充填して製造することができる。 The container-packed liquid seasoning of the present invention may be heat-treated as necessary. After the seasoning liquid is filled in the container, the heat treatment is performed, or the seasoning liquid is preheated with a plate heat exchanger or the like and then filled into the container.
本発明において、酸味料としては、乳酸、コハク酸、リンゴ酸、クエン酸、酒石酸等を使用することができる。中でも乳酸、リンゴ酸、クエン酸が好ましく、特に乳酸が好ましい。乳酸の含有量は0〜2%が好ましく、0.3〜1%が特に好ましい。また、リンゴ酸、クエン酸の含有量は0〜0.2%が好ましく、0.02〜0.1%が特に好ましい。 In the present invention, as the sour agent, lactic acid, succinic acid, malic acid, citric acid, tartaric acid, and the like can be used. Of these, lactic acid, malic acid, and citric acid are preferable, and lactic acid is particularly preferable. The content of lactic acid is preferably 0 to 2%, particularly preferably 0.3 to 1%. The content of malic acid and citric acid is preferably 0 to 0.2%, particularly preferably 0.02 to 0.1%.
更に、塩味を増強させる添加剤としては塩化アンモニウム、乳酸カルシウム等も効果があるが、配合した醤油を用いて加熱調理した際に、前者においては異味を生じ、後者においては調理する食品が硬くなる等の不都合が生じるため、汎用の調味料としての機能も備える醤油としては好ましくない。 In addition, ammonium chloride, calcium lactate, and the like are effective as additives that enhance salty taste, but when cooked with soy sauce that has been blended, the former has a nasty taste, and in the latter, the food to be cooked is hard. Therefore, it is not preferable as a soy sauce having a function as a general-purpose seasoning.
本発明の容器詰め液体調味料において、糖類の含有量は3.5%未満であるのが好ましく、更に0.1〜3%、特に0.2〜2%、殊更0.5〜1.5%であるのが、風味バランスの点で好ましい。糖類としては、グルコース、ガラクトース、アラビノース、フルクトース、シュークロース等のほか、グリセロール、ソルビトール、トレハロース、還元水あめ等の糖アルコールも例示される。 In the container-packed liquid seasoning of the present invention, the saccharide content is preferably less than 3.5%, more preferably 0.1 to 3%, particularly 0.2 to 2%, and particularly 0.5 to 1.5. % Is preferable in terms of flavor balance. Examples of the saccharide include glucose, galactose, arabinose, fructose, sucrose, and the like, as well as sugar alcohols such as glycerol, sorbitol, trehalose, and reduced syrup.
本発明において、成分(B)以外に、更にその他の血圧降下作用を有する物質を添加してもよい。その他の血圧降下作用を有する物質としては、γ−アミノ酪酸、食酢、ニコチアナミン、核酸誘導体、醤油粕、スフィンゴ脂質、成分(B)以外のフラボノイド類やポリフェノール類、アンジオテンシン変換酵素阻害活性を有する物質等が挙げられる。これらの物質の容器詰め液体調味料中の含有量は0.05〜5%、更に0.2〜3%、特に0.5〜2%であるのが、生理機能、風味、安定性の点で好ましい。 In the present invention, in addition to the component (B), other substances having a blood pressure lowering action may be added. Other substances having a blood pressure lowering action include γ-aminobutyric acid, vinegar, nicotianamine, nucleic acid derivatives, soy sauce cake, sphingolipid, flavonoids other than component (B), polyphenols, substances having angiotensin converting enzyme inhibitory activity, etc. Is mentioned. The content of these substances in the container-packed liquid seasoning is 0.05 to 5%, more preferably 0.2 to 3%, and particularly 0.5 to 2% in terms of physiological function, flavor, and stability. Is preferable.
アンジオテンシン変換酵素阻害活性を有する物質としては、食品原料由来のペプチドを使用することができる。特に乳由来のペプチド、穀物由来のペプチド及び魚肉由来のペプチドが好ましい。ここで、穀物由来のペプチドとしては、穀物由来の分子量200〜4000のペプチド、特にとうもろこし由来の分子量200〜4000のペプチドが好ましい。さらにまた、とうもろこし蛋白、大豆蛋白、小麦蛋白等をプロテアーゼで処理して得られる分子量200〜4000のペプチド、特にとうもろこし蛋白をアルカリ性プロテアーゼで処理して得られる分子量200〜4000のペプチド(特開平7−284369号公報)が好ましい。魚肉由来のペプチドとしては、魚肉由来の分子量200〜10000のペプチド、さらにサバ、カツオ、マグロ、サンマ等の魚肉をプロテアーゼ処理して得られる分子量200〜10000のペプチド、特にカツオ蛋白をプロテアーゼ処理して得られる分子量200〜10000のペプチドが好ましい。 As a substance having an angiotensin converting enzyme inhibitory activity, a peptide derived from a food material can be used. Particularly preferred are peptides derived from milk, peptides derived from cereals and peptides derived from fish meat. Here, the cereal-derived peptide is preferably a cereal-derived peptide having a molecular weight of 200 to 4000, particularly a corn-derived peptide having a molecular weight of 200 to 4000. Furthermore, peptides having a molecular weight of 200 to 4000 obtained by treating corn protein, soybean protein, wheat protein and the like with a protease, particularly peptides having a molecular weight of 200 to 4000 obtained by treating corn protein with an alkaline protease (Japanese Patent Laid-Open No. 7-1990). No. 284369). As peptides derived from fish meat, peptides having a molecular weight of 200 to 10000 derived from fish meat, and peptides having a molecular weight of 200 to 10,000 obtained by subjecting fish meat such as mackerel, skipjack, tuna and saury to protease, particularly bonito protein, are treated with protease. Peptides having a molecular weight of 200 to 10,000 are preferred.
アンジオテンシン変換酵素阻害活性の強さは、アンジオテンシン変換酵素の活性を50%阻害する濃度(IC50)で示される。本発明に用いられるアンジオテンシン変換酵素阻害活性を有するペプチドのIC50は50〜1000μg/mL程度であれば、本発明の容器詰め液体調味料において、血圧降下作用が期待できる。 The strength of angiotensin converting enzyme inhibitory activity is indicated by a concentration (IC50) that inhibits the activity of angiotensin converting enzyme by 50%. If the IC50 of the peptide having angiotensin converting enzyme inhibitory activity used in the present invention is about 50 to 1000 μg / mL, a blood pressure lowering action can be expected in the container-packed liquid seasoning of the present invention.
本発明の容器詰め液体調味料に配合できるペプチドの市販品としては、とうもろこし由来のペプチドとしてペプチーノ(日本食品化工、IC50:130μg/mL)、小麦由来のペプチドとしてグルタミンペプチドGP−1(日清ファルマ、IC50:508μg/mL)、大豆由来のペプチドとしてハイニュート(不二製油、IC50:455μg/mL)、カツオ由来のペプチドとしてペプチドストレート(日本サプリメント、IC50:215μg/mL)等が挙げられる。 Commercially available peptides that can be blended in the container-packed liquid seasoning of the present invention include peptino (Nippon Food Chemicals, IC50: 130 μg / mL) as a corn-derived peptide, and glutamine peptide GP-1 (Nisshin Pharma) as a wheat-derived peptide. IC50: 508 μg / mL), high-newt (Fuji Oil, IC50: 455 μg / mL) as a peptide derived from soybean, peptide straight (Nippon Supplement, IC50: 215 μg / mL) as a peptide derived from skipjack.
当該ペプチドのアンジオテンシン変換酵素阻害活性は、例えば合成基質p−ヒドロキシベンゾイル−グリシル−L−ヒスチジル−L−ロイシンを用いた簡便で再現性の良い測定キットのACEカラー(富士レビオ株式会社)を使用することにより測定することができる。 The angiotensin converting enzyme inhibitory activity of the peptide uses, for example, an ACE color (Fujirebio Co., Ltd.), a simple and reproducible measurement kit using the synthetic substrate p-hydroxybenzoyl-glycyl-L-histidyl-L-leucine. Can be measured.
本発明においては、容器詰め液体調味料中、成分(B)及び血圧降下作用を有する物質を除いた部分の窒素含有量が1.6%以上であることが、フラボノイド類や血圧降下作用を有する物質を含有させたものであるにもかかわらず、風味を低下させず、またナトリウム含有量が低いにもかかわらず塩味を増強させる点から好ましい。また、窒素の含有量は1.6〜2%であることがより好ましい。 In the present invention, the flavonoids and blood pressure lowering action are that the nitrogen content of the portion excluding the component (B) and the substance having blood pressure lowering action in the container-packed liquid seasoning is 1.6% or more. Despite containing a substance, it is preferable because it does not lower the flavor and enhances the salty taste despite the low sodium content. The nitrogen content is more preferably 1.6-2%.
通常の醤油の場合は窒素含有量は1.2〜1.6%であるが、窒素含有量を1.6%以上とするには、通常の方法で醸造した醤油に、アミノ酸等の窒素を含有する物質を本発明の規定範囲の量となるように添加すること、又は濃縮及び脱塩の工程を施すことにより達成できる。例えば、減塩濃縮法によってナトリウムや食塩を除去するとともに、水を主成分とする揮発成分での希釈率を調整する方法や、電気透析装置によってナトリウムや食塩を除去する際に起こるイオンの水和水の移動を利用して、窒素分も同時に濃縮する方法等がある。また、通常より食塩分の低い減塩醤油をRO膜や減圧濃縮により、窒素含有量を高める方法や、逆に、たまり醤油、再仕込み醤油のような窒素含有量の高い醤油から脱塩することによる方法等がある(「増補 醤油の科学と技術」 栃倉辰六郎編著、日本醸造協会発行、1994年)。 In the case of normal soy sauce, the nitrogen content is 1.2 to 1.6%. To make the nitrogen content 1.6% or more, nitrogen such as amino acids is added to soy sauce brewed by a normal method. 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, sodium and salt are removed by the salt reduction method, and the dilution rate with water-based volatile components is adjusted, and ion hydration occurs when sodium and salt are removed by an electrodialyzer. There is a method of concentrating nitrogen content at the same time by using water movement. In addition, salt-reduced soy sauce with a lower salt content than usual by RO membrane or reduced pressure concentration to increase the nitrogen content, or conversely, desalting from soy sauce with higher nitrogen content, such as tamari soy sauce or re-prepared soy sauce (Science and technology of Soy Sauce supplement, edited by Toshiro Kuroshiro, published by Japan Brewing Association, 1994).
本発明の容器詰め液体調味料において、窒素の含有量を1.6%以上とするためには、上記方法の他に、アミノ酸系調味料、核酸系調味料等を含有させることもできる。
アミノ酸系調味料としては、例えば、グリシン、アラニン、フェニルアラニン、シスチン、スレオニン、チロシン、イソロイシン、グルタミン酸、アスパラギン酸、ヒスチジン、リジン、アルギニンあるいはこれらのナトリウム塩、カリウム塩又は塩酸塩等が挙げられ、これらを1種又は2種以上配合することができる。アミノ酸系調味料の含有量はそれぞれ遊離のアミノ酸に換算した場合、グリシンは0.3%超、アラニンは0.7%超、フェニルアラニンは0.5%超、シスチンは%超、スレオニンは0%超、チロシンは0.2%超、イソロイシンは0.5%超、グルタミン酸は1.3%超、アスパラギン酸は0.7%超、ヒスチジンは0.1%超、リジンは0.4%超、アルギニンは0.5%超であり、かつそれぞれ上限は、グルタミン酸は2%以下、アスパラギン酸は3%以下が好ましく、その他のものは1.5%以下、更には1%以下が好ましい。中でもグルタミン酸、アスパラギン酸、イソロイシンが塩味の持続性の点で好ましい。
In the container-packed liquid seasoning of the present invention, in order to make the nitrogen content 1.6% or more, in addition to the above method, an amino acid seasoning, a nucleic acid seasoning and the like can also be contained.
Examples of the amino acid seasoning include glycine, alanine, phenylalanine, cystine, threonine, tyrosine, isoleucine, glutamic acid, aspartic acid, histidine, lysine, arginine, or a sodium salt, potassium salt or hydrochloride thereof. 1 type, or 2 or more types can be mix | blended. When the content of amino acid seasonings is converted to free amino acids, glycine is more than 0.3%, alanine is more than 0.7%, phenylalanine is more than 0.5%, cystine is more than%, and threonine is 0%. Super, tyrosine> 0.2%, isoleucine> 0.5%, glutamate> 1.3%, aspartate> 0.7%, histidine> 0.1%, lysine> 0.4% Arginine is more than 0.5%, and the upper limit of each is preferably 2% or less for glutamic acid, 3% or less for aspartic acid, 1.5% or less, and more preferably 1% or less for the others. Of these, glutamic acid, aspartic acid, and isoleucine are preferred in terms of salty durability.
また、本発明の容器詰め液体調味料においては、pHが3〜6.5、更に4〜6、特に4.5〜5.5、殊更4.6〜5.0未満であることが、風味変化抑制の点で好ましい。更に、塩素量4〜9%、固形分量20〜45%の特数値を有することが好ましい。 Moreover, in the container-packed liquid seasoning of this invention, it is flavor that pH is 3-6.5, Furthermore, 4-6, Especially 4.5-5.5, Especially 4.6-5.0 is less. It is preferable in terms of suppression of change. Furthermore, it is preferable to have special values of 4 to 9% chlorine and 20 to 45% solid content.
本発明の容器詰め液体調味料を、食品の製造・加工・調理に使用することで、フラボノイド類由来の異味抑制、塩味の持続性増強、塩カド低減、後味の持続性向上、すっきり感付与などの風味改善効果が得られる。従って、本発明は、風味改善方法、食品の加工・調理方法、食品の製造方法としても有用である。 By using the liquid seasoning in the container of the present invention for the production, processing and cooking of foods, flavonoid-derived off-flavor suppression, enhanced saltiness persistence, reduced salt cadence, improved aftertaste persistence, imparted a refreshing feeling, etc. The flavor improving effect is obtained. Therefore, the present invention is also useful as a flavor improving method, a food processing / cooking method, and a food manufacturing method.
本発明においては、容器詰め液体調味料とは、醤油、たれ、つゆ、だし、ソース等の通常、食塩を含有する液体状の調味料をいう。 In the present invention, the container-packed liquid seasoning refers to a liquid seasoning containing salt, such as soy sauce, sauce, soup, dashi, and sauce.
食塩の過多な摂取は、腎臓病、心臓病、高血圧症に悪影響を及ぼすことから食塩の摂取量を制限するために、本発明の容器詰め液体調味料が、使用頻度の高い醤油類であるのが好ましい。醤油類としては、製品100g中のナトリウム量が塩化ナトリウムとして5.5g超の醤油、3.55g超〜5.5g以下の低塩醤油、3.55g以下である減塩醤油が挙げられるが、食塩摂取量、成分(B)との風味の相性の点から、容器詰め液体調味料が、低塩醤油、減塩醤油であるのが好ましい。 Excessive intake of salt adversely affects kidney disease, heart disease, and hypertension. Therefore, in order to limit the intake of salt, the containerized liquid seasoning of the present invention is a frequently used soy sauce. Is preferred. Examples of soy sauce include soy sauce in which 100 g of sodium is more than 5.5 g as sodium chloride, low salt soy sauce of more than 3.55 g to 5.5 g, and reduced salt soy sauce of 3.55 g or less. From the standpoint of salt intake and flavor compatibility with component (B), the containerized liquid seasoning is preferably low salt soy sauce or low salt soy sauce.
なお、本発明において、容器詰め液体調味料として減塩醤油、低塩醤油を製造する場合は、醤油を含む調味液と成分(A)、(B)、(C)とを混合して製造することができる。すなわち、生醤油を電気透析、又は塩析/希釈により食塩含量の低下した生醤油(減塩生醤油、低塩生醤油)を調製し、火入れ工程後、成分(A)、(B)、(C)などを混合する方法、又は、火入れ工程後の醤油を電気透析、又は塩析/希釈により食塩含量の低下した醤油(減塩醤油、低塩醤油)を調製し、これを含む調味液と成分(A)、(B)、(C)などを混合する方法等により製造することができる。 In addition, in this invention, when manufacturing low salt soy sauce and low salt soy sauce as a container-packed liquid seasoning, it mixes and prepares the seasoning liquid containing a soy sauce, and component (A), (B), (C). be able to. That is, raw soy sauce having reduced salt content by electrodialysis or salting-out / dilution (reduced salt soy sauce, low salt soy sauce) is prepared, and after the burning step, components (A), (B), (C) Or soy sauce with reduced salt content prepared by electrodialysis or salting out / dilution of the soy sauce after the heating step (seasoned soy sauce, low salt soy sauce) A), (B), (C) and the like can be produced by a method of mixing.
本発明の容器詰め液体調味料は、液体調味料を容器に充填したものである。本発明に使用される容器の容量は10mL〜5Lであるのが好ましく、より好ましくは50mL〜2L、更に100mL〜1L、特に300mL〜800mL、殊更450〜700mLであるのが、安定性、使い勝手の点で好ましい。本発明に使用される容器は、一般の液体調味料と同様にポリエチレンテレフタレートを主成分とする成形容器(いわゆるPETボトル)、金属缶、紙容器、ガラス瓶などの通常の形態で提供することができる。紙容器としては、紙基材とバリア性層(アルミニウム等の金属箔、エチレン−ビニルアルコール共重合体、塩化ビニリデン系重合体など)とヒートシール性樹脂層とを含む積層材を製函したものなどが挙げられる。 The container-packed liquid seasoning of the present invention is obtained by filling a liquid seasoning into a container. The capacity of the container used in the present invention is preferably 10 mL to 5 L, more preferably 50 mL to 2 L, further 100 mL to 1 L, particularly 300 mL to 800 mL, especially 450 to 700 mL, for stability and ease of use. This is preferable. The container used for this invention can be provided with normal forms, such as a shaping | molding container (so-called PET bottle), a metal can, a paper container, a glass bottle, etc. which have polyethylene terephthalate as a main component like a general liquid seasoning. . As a paper container, a laminated material including a paper base material and a barrier layer (a metal foil such as aluminum, an ethylene-vinyl alcohol copolymer, a vinylidene chloride polymer, etc.) and a heat-sealable resin layer is used. Etc.
更に、本発明において使用する容器は、その酸素透過指数が0.8(cm3/day・m2)以下であることがより好ましい。本発明でいう「酸素透過指数」とは、JIS法(K 7126 B法)により求められる「酸素透過度」(単位:cm3/day・bottle)を容器の表面積で除して、その材料1m2当たりに換算した値をいう。酸素透過度は、具体的にはMOCON社製装置を用いて、試験片(容器)の一方に酸素を供給し、もう一方に等圧で窒素キャリアーガスを流し、透過した酸素を酸素検知器を用いて測定された値(20℃、相対湿度60%)のことである。本発明に用いる容器の酸素透過指数は、好ましくは0〜0.6、より好ましくは0〜0.4、更に0.01〜0.2、特に0.02〜0.15、殊更0.05〜0.12であるのが、フラボノイド類の生理機能維持、及び風味維持の点から好ましい。 Furthermore, the container used in the present invention preferably has an oxygen permeability index of 0.8 (cm 3 / day · m 2 ) or less. The “oxygen permeability index” as used in the present invention is obtained by dividing the “oxygen permeability” (unit: cm 3 / day · bottle) determined by the JIS method (K 7126 B method) by the surface area of the container, The value converted per unit. Specifically, the oxygen permeability is determined by supplying oxygen to one of the test pieces (containers) using an apparatus manufactured by MOCON, flowing nitrogen carrier gas at the same pressure to the other, and passing the oxygen through an oxygen detector. It is the value (20 degreeC, relative humidity 60%) measured using. The oxygen permeability index of the container used in the present invention is preferably 0 to 0.6, more preferably 0 to 0.4, further 0.01 to 0.2, particularly 0.02 to 0.15, and particularly 0.05. It is -0.12 from the point of the physiological function maintenance of flavonoids, and a flavor maintenance.
本発明に用いる容器は、上記バリア性能を有するよう内層/中間層/外層の材質を適宜選択し、必要に応じて接着剤で接着することにより得ることができる。内層及び外層の材質としては、ポリプロピレン(PP)、ポリエチレン(PE)、ポリエチレンテレフタレート(PET)、これらの延伸物、密度変更物、これら素材と他素材とを組合わせた物を用いるのがバリア性、外観、作業性、保存性、使用感、強度の点で好ましい。これらのうち、より好ましくは、ポリプロピレン、延伸ポリプロピレン、ポリエチレン、延伸ポリエチレン、高密度ポリエチレン、中密度ポリエチレン、低密度ポリエチレン、直鎖状低密度ポレエチレン、延伸ポリエチレンテレフタレート、更に好ましくは、ポリプロピレン、延伸ポリプロピレン、高密度ポリエチレン、特に高密度ポリエチレンを用いるのがよい。 The container used in the present invention can be obtained by appropriately selecting the material of the inner layer / intermediate layer / outer layer so as to have the above-mentioned barrier performance and bonding with an adhesive as necessary. As the material of the inner layer and the outer layer, it is barrier property to use polypropylene (PP), polyethylene (PE), polyethylene terephthalate (PET), these stretched products, density-modified products, or a combination of these materials and other materials. From the viewpoints of appearance, workability, storage stability, feeling of use, and strength. Of these, more preferably, polypropylene, stretched polypropylene, polyethylene, stretched polyethylene, high density polyethylene, medium density polyethylene, low density polyethylene, linear low density polyethylene, stretched polyethylene terephthalate, more preferably polypropylene, stretched polypropylene, High density polyethylene, in particular high density polyethylene, should be used.
また、上記バリア性能を有するように上記記載の単層樹脂容器や多層樹脂容器の内外部に炭素膜や珪素膜をコーティングしたものでもよい。例えば、ポリエチレンテレフタレートに炭素膜や珪素膜をコーティングしたものが挙げられる。更に、上記バリア性能を有するようにPET樹脂に、メタキシレン基含有ポリアミド樹脂等の各種ナイロン樹脂(例えばMXD −6 ナイロン樹脂(MxD −6 Ny))をドライブレンドして成形した単層プリホームを用いてもよい。 Moreover, what coated the carbon film and the silicon film on the inside and outside of the single-layer resin container or the multilayer resin container described above so as to have the barrier performance may be used. For example, polyethylene terephthalate coated with a carbon film or a silicon film can be used. Furthermore, a single layer preform formed by dry blending various nylon resins (for example, MXD-6 nylon resin (MxD-6Ny)) such as a metaxylene group-containing polyamide resin to the PET resin so as to have the barrier performance described above. It may be used.
本発明に用いる容器の中間層としては、酸素透過バリア性の高いエチレン−ビニルアルコール共重合体(EVOH)を用いるのがバリア性、保存性及び使用感の点で好ましい。例えば、エチレン含有量が20〜60モル%、特に25〜50モル%であるエチレン−酢酸ビニル共重合体を、ケン化度が96モル%以上、特に99モル%以上となるようにして得られる共重合体ケン化物が使用される。このエチレン−ビニルアルコール共重合体は、フィルムを十分形成できる分子量を有するのが好ましい。 As the intermediate layer of the container used in the present invention, it is preferable to use an ethylene-vinyl alcohol copolymer (EVOH) having a high oxygen permeation barrier property in terms of barrier properties, storage stability and feeling of use. For example, an ethylene-vinyl acetate copolymer having an ethylene content of 20 to 60 mol%, particularly 25 to 50 mol%, can be obtained with a saponification degree of 96 mol% or more, particularly 99 mol% or more. A saponified copolymer is used. The ethylene-vinyl alcohol copolymer preferably has a molecular weight sufficient to form a film.
また、エチレン−ビニルアルコール共重合体以外の例としては、ナイロン6、ナイロン6,6、ナイロン6/6,6共重合体、メタキシリレンアジパミド、ナイロン6,10、ナイロン11、ナイロン12、ナイロン13等のポリアミド類が挙げられる。 Examples other than the ethylene-vinyl alcohol copolymer include nylon 6, nylon 6,6, nylon 6 / 6,6 copolymer, metaxylylene adipamide, nylon 6,10, nylon 11, and nylon 12. And polyamides such as nylon 13.
エチレン−ビニルアルコール共重合体を用いる場合のように、他層との接着性が十分に得られない場合は、接着剤を用いることが好ましい。接着剤としては、カルボン酸、カルボン酸アミド、カルボン酸エステル等に基づくカルボニル基を主鎖又は側鎖にもつ熱可塑性樹脂が挙げられる。具体的には、エチレン−アクリル酸共重合体、イオン架橋オレフィン共重合体、無水マレイン酸グラフトポリエチレン、無水マレイン酸グラフトポリプロピレン、アクリル酸グラフトポリオレフィン、エチレン−酢酸ビニル共重合体、共重合体ポリエステル、共重合体ポリアミド等の1種又は2種以上の組合せが挙げられる。これらの接着剤樹脂は、同時押出し或いはサンドイッチラミネーション等による積層に有用である。また、予め形成された酸素透過バリア性フィルムと水分透過バリア性フィルムとの接着積層には、イソシアネート系或いはエポキシ系等の熱硬化性接着剤樹脂も使用される。
これらのうち特に、エチレン−ビニルアルコール共重合体を接着する三井化学株式会社製のアドマーや三菱化学株式会社製のモディックを使用するのが好ましい。
When sufficient adhesion with other layers is not obtained, as in the case of using an ethylene-vinyl alcohol copolymer, it is preferable to use an adhesive. Examples of the adhesive include thermoplastic resins having a carbonyl group based on a carboxylic acid, a carboxylic acid amide, a carboxylic acid ester, or the like in the main chain or side chain. Specifically, ethylene-acrylic acid copolymer, ion-crosslinked olefin copolymer, maleic anhydride grafted polyethylene, maleic anhydride grafted polypropylene, acrylic acid grafted polyolefin, ethylene-vinyl acetate copolymer, copolymer polyester, One type or a combination of two or more types such as copolymer polyamides may be mentioned. These adhesive resins are useful for lamination by coextrusion or sandwich lamination. In addition, for the adhesive lamination of the oxygen-permeable barrier film and the moisture-permeable barrier film formed in advance, an isocyanate-based or epoxy-based thermosetting adhesive resin is also used.
Among these, it is particularly preferable to use Admer made by Mitsui Chemicals, Inc. or Modic made by Mitsubishi Chemicals, which adheres an ethylene-vinyl alcohol copolymer.
また、本発明に用いる容器に上記バリア性だけでなく透明性も付与するためには、例えば、内層及び外層が透明性の高い配向性熱可塑性樹脂であるポリプロピレン(PP)層からなり、中間層に環状オレフィンポリマー(COP)層とエチレン−ビニルアルコール共重合体(EVOH)層とを含んだ4層構造とするのが好ましい。また、内層及び外層を構成するPPと、中間層を構成するCOP及びEVOHの各層の間には、接着層が介在している。
ここで、環状オレフィンポリマー(COP)は、透明性及び水分バリア性に優れた樹脂であり、このCOPとしては、例えば日本ゼオン株式会社製のゼオノア(シクロ・オレフィン・ポリマー)や三井化学株式会社製のアベル(環状・オレフィン・コポリマー)等を用いることができる。
In order to impart not only the above-mentioned barrier properties but also transparency to the container used in the present invention, for example, the inner layer and the outer layer are composed of a polypropylene (PP) layer that is a highly transparent orientation thermoplastic resin, and an intermediate layer It is preferable to have a four-layer structure including a cyclic olefin polymer (COP) layer and an ethylene-vinyl alcohol copolymer (EVOH) layer. Further, an adhesive layer is interposed between the PP constituting the inner layer and the outer layer, and the COP and EVOH layers constituting the intermediate layer.
Here, the cyclic olefin polymer (COP) is a resin having excellent transparency and moisture barrier properties. As this COP, for example, ZEONOR (cycloolefin polymer) manufactured by Nippon Zeon Co., Ltd. or Mitsui Chemicals, Inc. Abel (cyclic / olefin / copolymer) can be used.
本発明に用いる容器は、上記バリア性及び透明性を有していれば、それ自体公知の方法で製造することができる。例えば、多層押出成形体の製造には、各樹脂層に対応する押出機で溶融混練した後、多層多重ダイスを用いて押出成形を行えばよい。多層射出成形体の製造には、樹脂の種類に応じた数の射出成形機を用いて、共射出法や逐次射出法により射出成形を行えばよい。 If the container used for this invention has the said barrier property and transparency, it can be manufactured by a publicly known method. For example, in the production of a multilayer extrusion molded body, melt molding may be performed with an extruder corresponding to each resin layer, and then extrusion molding may be performed using a multilayer multiple die. For the production of a multilayer injection molded article, injection molding may be performed by a co-injection method or a sequential injection method using the number of injection molding machines corresponding to the type of resin.
本発明の容器詰め液体調味料は、各種食品に使用することができる。本発明の容器詰め液体調味料を用いることで、塩味の持続性が増強することから、ナトリウム量や食塩量が少ない食品の設計、製造が可能となる。 The container-packed liquid seasoning of the present invention can be used for various foods. By using the container-packed liquid seasoning of the present invention, the persistence of salty taste is enhanced, so that it is possible to design and manufacture a food with a small amount of sodium or salt.
本発明の容器詰め液体調味料を使用した食品としては、喫食時に食塩や醤油が含まれるものであれば特に制限はないが、例えば、吸い物、味噌汁、コンソメスープ、ポタージュスープ、卵スープ、ワカメスープ、フカヒレスープ等のスープ類、そば、うどん、ラーメン、パスタ等の麺類のつゆ・スープ・ソース類、おかゆ、雑炊、リゾット、お茶漬け等の米飯調理食品、カレー、ハヤシ等のルー、ハム、ソーセージ、ベーコン、チーズ等の畜産加工品、かまぼこ、干物、塩辛、珍味等の水産加工品、漬物等の野菜加工品、ポテトチップス、せんべい、クッキー等の菓子類、刺身、お浸し、冷奴、湯豆腐、鍋物、煮物、揚げ物、焼き物、蒸し物等の調理食品等が挙げられる。すなわち、本発明の容器詰め液体調味料の用途(使用方法)としては、(i)上記食品に本発明品をふりかける用途、(ii)上記食品を本発明品につける用途、(iii)本発明品と食材を用いて調理する用途、(iv)本発明品を用いて加工食品を製造する用途などが例示される。 The food using the container-packed liquid seasoning of the present invention is not particularly limited as long as it contains salt and soy sauce at the time of eating. For example, soup, miso soup, consommé soup, potage soup, egg soup, wakame soup , Soups such as shark fin soup, soba noodles, soups and sauces such as buckwheat, udon, ramen, pasta, rice cooked foods such as rice crackers, miscellaneous dishes, risottos, pickles Processed livestock products such as bacon and cheese, processed fish products such as kamaboko, dried fish, salted and delicacies, processed vegetable products such as pickles, potato chips, rice crackers, cookies and other sweets, sashimi, soaked, chilled fish, boiled tofu, hot pot , Cooked foods such as boiled foods, fried foods, grilled foods, and steamed foods. That is, the use (usage method) of the container-packed liquid seasoning of the present invention includes (i) the use of sprinkling the product of the present invention on the food, (ii) the use of applying the food to the product of the present invention, (iii) the present invention Applications for cooking using products and ingredients, and (iv) applications for producing processed foods using the products of the present invention are exemplified.
本発明の容器詰め液体調味料の、食品中の含有量は0.01〜20%であるのが好ましく、更に0.05〜10%、特に0.1〜5%、殊更0.5〜3%であるのが風味バランス、食塩摂取量の点で好ましい。 The content of the container-packed liquid seasoning of the present invention in the food is preferably 0.01 to 20%, more preferably 0.05 to 10%, particularly 0.1 to 5%, and particularly 0.5 to 3%. % Is preferable in terms of flavor balance and salt intake.
本発明品は、血圧降下作用を有する成分(B)、または更にその他の血圧降下作用を有する物質を配合した場合、継続摂取することにより、高血圧症が顕著に改善される効果を有する。従って、本発明品の容器には、「血圧が気になる方に適しています」、「血圧が高めの方に適しています」、「血圧を下げる働きがある」、「血圧調整作用がある」等、表示することができる。 When the product of the present invention is formulated with a component (B) having a blood pressure lowering action or another substance having a blood pressure lowering action, it has an effect of significantly improving hypertension by continuous ingestion. Therefore, the container of the present invention is suitable for those who are worried about blood pressure, suitable for those with high blood pressure, has a function to lower blood pressure, and has blood pressure regulating action. Or the like.
(1)風味評価1
表1に示す配合で、ガラス製サンプル瓶(50mL容)に浄水、食塩、エタノール(和光純薬工業)、ルチン糖付加物(αG-ルチンPS、東洋精糖製、Y/(X+Y)=0)を添加した。これに蓋をした後、内容物を溶解して、容器詰め液体調味料(試験品1〜12)を製造した。また、成分(A)と成分(C)を含まず、成分(B)を各試験品と同濃度含有するサンプルを、各試験品についてフラボノイド類由来の異味を評価する際の対照品とした。また、成分(B)を含まず、成分(A)と成分(C)を同濃度含有するサンプル(試験品10)を、各試験品について塩味を評価する際の対照品とした。これらの風味について、下記基準で官能評価を行った。その結果を表1に示す。
(1) Flavor evaluation 1
In the formulation shown in Table 1, purified water, salt, ethanol (Wako Pure Chemical Industries), rutin sugar adduct (αG-rutin PS, manufactured by Toyo Seiki, Y / (X + Y) = 0) in a glass sample bottle (50 mL) Was added. After covering this, the contents were dissolved to prepare a container-packed liquid seasoning (test products 1 to 12). Moreover, the sample which does not contain a component (A) and a component (C), but contains a component (B) with the same density | concentration as each test product was used as the reference | standard product at the time of evaluating the flavonoid origin taste for each test product. Moreover, the sample (test product 10) which does not contain a component (B) but contains the component (A) and the component (C) at the same concentration was used as a control product for evaluating the salty taste of each test product. About these flavors, sensory evaluation was performed on the following reference | standard. The results are shown in Table 1.
〔フラボノイド類由来の異味の評価基準〕
a:フラボノイド類由来の苦味、渋味、エグ味を全く感じない。
b:フラボノイド類由来の苦味、渋味、エグ味が対照品に比べかなり低減している。
c:フラボノイド類由来の苦味、渋味、エグ味が対照品に比べやや低減している。
d:フラボノイド類由来の苦味、渋味、エグ味が対照品と同等である。
e:フラボノイド類由来の苦味、渋味、エグ味が対照品よりも強い。
[Evaluation criteria for off-flavors derived from flavonoids]
a: The flavonoid-derived bitterness, astringency, and taste are not felt at all.
b: The bitterness, astringency, and savoryness derived from flavonoids are considerably reduced compared to the control product.
c: The bitterness, astringency, and astringency derived from flavonoids are slightly reduced compared to the control product.
d: The bitterness, astringency, and savoryness derived from flavonoids are equivalent to the control product.
e: Bitterness, astringency, and aegrin derived from flavonoids are stronger than the control product.
〔塩味の評価基準〕
a:対照品に比べて、塩味の持続性が非常に増強している。
b:対照品に比べて、塩味の持続性が増強している。
c:対照品に比べて、塩味の持続性がやや増強している。
d:対照品に比べて、塩味の持続性は同等である。
e:対照品に比べて、塩味の持続性が低下している。
[Evaluation criteria for salty taste]
a: The persistence of salty taste is greatly enhanced as compared with the control product.
b: The persistence of salty taste is enhanced as compared with the control product.
c: The salty sustainability is slightly enhanced compared to the control product.
d: Compared with the control product, the persistence of salty taste is equivalent.
e: The persistence of salty taste is lower than that of the control product.
表1に示すように、試験品1〜8では、対照品よりもフラボノイド類由来の苦味、渋味、エグ味が抑制された。また、試験品2〜9では、対照品よりも塩味の持続性が、強く感じられた。一方、エタノールを含まない試験品12では、フラボノイド類由来の異味がやや感じられ、すっきりとした感じが付与されず、好ましいものではなかった。
このようにフラボノイド類とエタノールとを特定量含有することにより、容器詰め液体調味料の風味が改善することが示された。
As shown in Table 1, in the test products 1 to 8, the bitterness, astringency, and savory taste derived from the flavonoids were suppressed as compared with the control product. Moreover, in the test products 2-9, the persistence of salty taste was felt stronger than the control product. On the other hand, in the test product 12 containing no ethanol, the flavonoid-derived nasty taste was slightly felt and a clean feeling was not imparted, which was not preferable.
Thus, it was shown that the flavor of the container-packed liquid seasoning is improved by containing a specific amount of flavonoids and ethanol.
(2)風味評価2
表2に示す配合で、ガラス製サンプル瓶(50mL容)に浄水、食塩、エタノール(和光純薬工業)、ヘスペリジン糖付加物(αG-ヘスペリジンPA−T、東洋精糖製、Y/(X+Y)=0.33)を添加した。これに蓋をした後、内容物を溶解して、容器詰め液体調味料(試験品13〜22)を製造した。また、成分(A)と成分(C)を含まず、成分(B)を各試験品と同濃度含有するサンプルを、各試験品についてフラボノイド類由来の異味を評価する際の対照品とした。また、成分(B)を含まず、成分(A)と成分(C)を同濃度含有するサンプル(試験品10)を、各試験品について塩味を評価する際の対照品とした。これらの風味について、(1)と同様の基準で官能評価を行った。その結果を表2に示す。
(2) Flavor evaluation 2
In the composition shown in Table 2, purified water, salt, ethanol (Wako Pure Chemical Industries), hesperidin sugar adduct (αG-hesperidin PA-T, manufactured by Toyo Seika Co., Ltd., Y / (X + Y) = 0.33) was added. After covering this, the content was melt | dissolved and the container-packed liquid seasoning (test products 13-22) was manufactured. Moreover, the sample which does not contain a component (A) and a component (C), but contains a component (B) with the same density | concentration as each test product was used as the reference | standard product at the time of evaluating the flavonoid origin taste for each test product. Moreover, the sample (test product 10) which does not contain a component (B) but contains the component (A) and the component (C) at the same concentration was used as a control product for evaluating the salty taste of each test product. About these flavors, sensory evaluation was performed on the same basis as (1). The results are shown in Table 2.
表2に示すように、試験品13〜21では、対照品よりもフラボノイド類由来の苦味、渋味、エグ味が抑制された。また、試験品14〜21では、対照品よりも塩味の持続性が、強く感じられた。一方、エタノールを含まない試験品22では、すっきりとした感じが付与されず、好ましいものではなかった。
このようにフラボノイド類とエタノールとを含有することにより、容器詰め液体調味料の風味が改善することが示された。
As shown in Table 2, in the test products 13 to 21, bitterness, astringency, and aegrin derived from flavonoids were suppressed as compared to the control product. Moreover, in the test products 14-21, the persistence of salty taste was felt stronger than the control product. On the other hand, the test product 22 containing no ethanol was not preferable because it did not give a clean feeling.
Thus, it was shown that the flavor of the container-packed liquid seasoning is improved by containing flavonoids and ethanol.
(3)風味評価3
表3に示す配合で、ガラス製サンプル瓶(50mL容)に浄水、食塩、グルタミン酸モノナトリウム、エタノール(和光純薬工業)、ヘスペリジン糖付加物(αG-ヘスペリジンPA−T、東洋精糖製)を添加した。これに蓋をした後、内容物を溶解して、容器詰め液体調味料(試験品24)を製造した。また、成分(A)と成分(C)を含まず、成分(B)を各試験品と同濃度含有するサンプルを、各試験品についてフラボノイド類由来の異味を評価する際の対照品とした。また、成分(B)を含まず、成分(A)と成分(C)を同濃度含有するサンプル(試験品10)を、各試験品について塩味を評価する際の対照品とした。試験品23を後味の対照品とした。フラボノイド類由来の異味、塩味の持続性については、(1)と同様の基準で官能評価を行った。後味については、下記基準にて官能評価を行った。その結果を表3に示す。
(3) Flavor evaluation 3
Add clean water, salt, monosodium glutamate, ethanol (Wako Pure Chemical Industries), hesperidin sugar adduct (αG-hesperidin PA-T, manufactured by Toyo Seika Co., Ltd.) to the glass sample bottle (50 mL) with the formulation shown in Table 3. did. After covering this, the contents were dissolved to produce a container-packed liquid seasoning (test product 24). Moreover, the sample which does not contain a component (A) and a component (C), but contains a component (B) with the same density | concentration as each test product was used as the reference | standard product at the time of evaluating the flavonoid origin taste for each test product. Moreover, the sample (test product 10) which does not contain a component (B) but contains the component (A) and the component (C) at the same concentration was used as a control product for evaluating the salty taste of each test product. Test product 23 was used as the aftertaste control product. Sensory evaluation was performed on the same standards as in (1) for the persistence of flavonoids-like taste and salty taste. About aftertaste, sensory evaluation was performed on the following reference | standard. The results are shown in Table 3.
〔後味の評価基準〕
a:対照品に比べて、塩味と旨味が一体化し、適度な持続性を有し、非常に良好な後味を呈する。
b:対照品に比べて、塩味と旨味が一体化し、持続性を有し、良好な後味を呈する。
c:対照品に比べて、塩味と旨味がやや一体化し、持続性を有し、やや良好な後味を呈する。
d:塩味と旨味が一体化せず、対照品と同等の後味である。
e:対照品よりも塩味と旨味が一体化せず、好ましくない後味を呈する。
[Evaluation criteria for aftertaste]
a: Compared with a control product, salty taste and umami are integrated, have an appropriate persistence, and exhibit a very good aftertaste.
b: Compared with the control product, the salty taste and umami taste are integrated, have persistence, and exhibit a good aftertaste.
c: Salty taste and umami taste are slightly integrated compared to the control product, have sustainability, and have a slightly good aftertaste.
d: Salty taste and umami taste are not integrated, and the aftertaste is equivalent to that of the control product.
e: Salty taste and umami taste are not integrated as compared with the control product, and an unfavorable aftertaste is exhibited.
表3に示すように、試験品23では、塩味と旨味がバラバラで一体感がなく、後味は持続せず好ましいものではなかった。これに対して、試験品24では、フラボノイド類由来の苦味、渋味、エグ味が全く感じられなく、塩味と旨味が一体化し、適度な持続性とすっきりした風味を有し、好ましいものであった。
このようにうま味調味料を含有することにより、一層風味が向上することが明らかとなった。
As shown in Table 3, in the test product 23, the salty taste and umami taste were different and there was no sense of unity, and the aftertaste did not last and was not preferable. On the other hand, in the test product 24, the bitterness, astringency and savory taste derived from the flavonoids are not felt at all, the salty taste and the umami taste are integrated, and it has an appropriate sustainability and a refreshing flavor. It was.
Thus, it became clear that a flavor improves further by containing an umami seasoning.
(4)容器詰め液体調味料R
醤油(キッコーマン(株)/特撰丸大豆醤油)500部と減塩醤油(ヤマサ醤油(株)/減塩しょうゆ)500質量部とを混合したものに、ヘスペリジン糖付加物(αG-ヘスペリジンPA−T、東洋精糖製)を5部添加した後、エタノールを加え攪拌、溶解した。これを80℃に加熱した後、500mLのPET容器に充填して、容器詰め液体調味料R(ナトリウム含量4.5%、エタノール含量4.5%)を得た。開栓して風味評価を行ったところ、フラボノイド類由来の異味が全く感じられなく、塩カドが抑制され、適度な塩味の持続性とすっきりした風味を有し、好ましいものであった。
(4) Packed liquid seasoning R
Hesperidin sugar adduct (αG-Hesperidin PA-) mixed with 500 parts by weight of soy sauce (Kikkoman Co., Ltd. / Tokumaru Soy Soy Sauce) and 500 parts by weight of reduced salt soy sauce (Yamasa Soy Sauce / reduced salt soy sauce) After adding 5 parts of T, manufactured by Toyo Seika, ethanol was added and stirred and dissolved. This was heated to 80 ° C. and then filled into a 500 mL PET container to obtain a container-packed liquid seasoning R (sodium content 4.5%, ethanol content 4.5%). When the flavor was evaluated after opening the bottle, it was found that no flavonoid-derived off-flavors were felt, salt cadmium was suppressed, moderate saltiness persistence and a clean flavor.
(5)食品
上記(4)で製造した容器詰め液体調味料Rを用いて、下記方法により、飲食品(刺身、卵焼き)を作製した。
(5) Foodstuff Food / beverage products (sashimi, fried egg) were produced by the following method using the container-packed liquid seasoning R manufactured in the above (4).
<刺身>
市販のマグロ切り身を包丁で5mmの厚さに切り、開栓して皿に注いだ容器詰め液体調味料Rにつけて、刺身を作製した。
<Sashimi>
A commercially available tuna fillet was cut to a thickness of 5 mm with a kitchen knife, put on a container-sealed liquid seasoning R that was opened and poured into a plate, and sashimi was prepared.
<卵焼き>
鶏卵(50g)を箸でときほぐし、開栓した容器詰め液体調味料Rを1.9g加え、混合した。次いで、テフロン(登録商標)製フライパンに、サラダ油0.8gを入れて火にかけた。ここに、とき卵を注ぎ、箸で成形して、卵焼きを作製した。
<Fried egg>
Chicken eggs (50 g) were loosened with chopsticks, and 1.9 g of container-sealed liquid seasoning R that was opened was added and mixed. Next, 0.8 g of salad oil was put into a teflon (registered trademark) frying pan and baked. Eggs were poured into this, and then molded with chopsticks to prepare fried eggs.
(6)液体調味料1〜5
表4に示す配合で、ガラス製サンプル瓶(50mL容)に減塩醤油(丸大豆減塩しょうゆ、キッコーマン)、各種フラボノイド類を添加し、閉栓して容器詰め液体調味料1〜5を調製した。
(6) Liquid seasonings 1-5
In the formulation shown in Table 4, low salt soy sauce (round soybean reduced salt soy sauce, Kikkoman) and various flavonoids were added to a glass sample bottle (50 mL volume), and the bottle was sealed to prepare containerized liquid seasonings 1-5. .
(7)色調評価
鶏卵(50g)を箸でときほぐし、(6)で調製した液体調味料を3g加え、混合した。次いで、テフロン(登録商標)製フライパンに、サラダ油0.8gを入れて火にかけた(都市ガス流量4L/分)。ここに、とき卵を注ぎ、箸で成形して、卵焼きを作製した。得られた卵焼きの色調を、下記評価基準にて、目視で評価した。尚、液体調味料1(フラボノイド類を添加しない減塩醤油)で作製した卵焼きを対照品とした。その結果を表4に示す。
(7) Color tone evaluation Chicken eggs (50 g) were loosened with chopsticks, and 3 g of the liquid seasoning prepared in (6) was added and mixed. Next, 0.8 g of salad oil was put in a Teflon (registered trademark) frying pan and ignited (city gas flow rate 4 L / min). Eggs were poured into this, and then molded with chopsticks to prepare fried eggs. The color tone of the obtained fried egg was visually evaluated according to the following evaluation criteria. In addition, the fried egg produced with the liquid seasoning 1 (reduced salt soy sauce which does not add flavonoids) was made into the control | contrast goods. The results are shown in Table 4.
<評価基準>
○;対照品と同等の色調で、好ましい。
△;対照品よりは、ややくすんでいるが、許容できる色調で、やや好ましい。
×;対照品よりも、くすみが大で黒褐色となり、許容できない色調で、好ましくない。
<Evaluation criteria>
○: Color tone equivalent to that of the control product is preferable.
Δ: Slightly duller than the control product, but somewhat acceptable in acceptable color tone.
X: Duller than the control product, dark brown, unacceptable color tone, not preferable.
表4に示すように、液体調味料2、3を用いて作製した卵焼きは、作製中から徐々に色調がくすみ、黒褐色に変化して好ましいものではなかった。これに対し、液体調味料4、5を使用して作製した卵焼きは、フラボノイド類を含有するにもかかわらず、対照品と同等の色調を呈し、好ましいものであった。 As shown in Table 4, the fried egg produced using the liquid seasonings 2 and 3 gradually became dull from the production and changed to blackish brown, which was not preferable. On the other hand, the fried egg produced using the liquid seasonings 4 and 5 was preferable because it exhibited the same color tone as the control product despite containing flavonoids.
このように、Y/(X+Y)=0であるフラボノイド類を含有する液体調味料2、3の場合は、卵料理の色調変化が顕著で好ましくないものであった。一方、Y/(X+Y)=0.25であるフラボノイド類を含む液体調味料4の場合、フラボノイド類が添加されているにもかかわらず、フラボノイド類未添加の液体調味料1の場合と同等の色調を呈し、好ましいものであった。また、Y/(X+Y)=0.33であるフラボノイド類を含む液体調味料5の場合も、同様に良好な色調であった。 Thus, in the case of the liquid seasonings 2 and 3 containing flavonoids with Y / (X + Y) = 0, the color tone change of the egg dish was remarkable, which was not preferable. On the other hand, in the case of the liquid seasoning 4 containing flavonoids with Y / (X + Y) = 0.25, the same as the case of the liquid seasoning 1 with no flavonoids added, although the flavonoids are added. It exhibited a color tone and was preferable. Further, in the case of the liquid seasoning 5 containing flavonoids with Y / (X + Y) = 0.33, the color tone was also good.
(8)動物試験
a)使用動物と飼育条件
17週齢の雄性自然発症高血圧ラット(SHR)を室温25±1℃、湿度55±10%RH、照明時間12時間(午前7時〜午後7時)で飼育した(1群4匹)。
(8) Animal test a) Animals used and rearing conditions 17-week-old male spontaneously hypertensive rats (SHR) were room temperature 25 ± 1 ° C., humidity 55 ± 10% RH, illumination time 12 hours (7 am-7pm) ) (4 animals per group).
b)サンプル
減塩醤油にヘスペリジン糖付加物(αG-ヘスペリジンPA−T、東洋精糖製)を2mg/ml、4mg/ml、10mg/ml、20mg/ml、40mg/mlとなるように添加したサンプルを調製し、本発明品とした。ヘスペリジン糖付加物を添加しない減塩醤油を比較品とした。
b) Sample Sample in which hesperidin sugar adduct (αG-hesperidin PA-T, manufactured by Toyo Seika Co., Ltd.) is added to low-salt soy sauce to 2 mg / ml, 4 mg / ml, 10 mg / ml, 20 mg / ml, and 40 mg / ml. Was prepared as a product of the present invention. Low salt soy sauce without hesperidin sugar adduct was used as a comparative product.
c)試験方法
絶食したSHRに、金属製胃ゾンデを用いて、サンプルを強制的に経口投与した(5ml/kg)。本発明品のヘスペリジン糖付加物の投与量としては各々、10mg/kg、20mg/kg、50mg/kg、100mg/kg、200mg/kgであった。経口投与前と投与6時間後の尾動脈収縮期血圧(SBP)を、市販ラット用非観式血圧測定装置(ソフトロン社製)を用いて測定した。投与6時間後の測定値について、初期値からの変化率を算出した。
得られた測定結果は、変化率の平均値及び標準誤差(SE)で表してDunnett‘s testを行った。
c) Test method The sample was forcibly orally administered to a fasted SHR using a metal gastric sonde (5 ml / kg). The doses of the hesperidin sugar adduct of the present invention were 10 mg / kg, 20 mg / kg, 50 mg / kg, 100 mg / kg and 200 mg / kg, respectively. Tail arterial systolic blood pressure (SBP) before oral administration and 6 hours after administration was measured using a commercially available non-invasive blood pressure measuring device for rats (manufactured by Softron). The rate of change from the initial value was calculated for the measured value 6 hours after administration.
The obtained measurement results were expressed as an average value of change rate and standard error (SE), and Dunnett's test was performed.
d)結果
投与前のSBP値は、209mmHgであった。比較品については、SBPが−4.2±1.0%変化した。一方、本発明品のSBP変化率は、10mg/kgが−7.7±2.7%、20mg/kgが−12.1±1.9%(5%有意)、50mg/kgが−12.5±0.9%(1%有意)、100mg/kgが−10.6±1.4%(5%有意)、200mg/kgが−12.7±2.1%(5%有意)であった。
このように、本発明品は血圧降下作用を有することが示された。
d) Results The SBP value before administration was 209 mmHg. For the comparative product, the SBP was changed by -4.2 ± 1.0%. On the other hand, the SBP change rate of the product of the present invention is −7.7 ± 2.7% at 10 mg / kg, −12.1 ± 1.9% (5% significant) at 20 mg / kg, and −12 at 50 mg / kg. 0.5 ± 0.9% (1% significant), 100 mg / kg is −10.6 ± 1.4% (5% significant), 200 mg / kg is −12.7 ± 2.1% (5% significant) Met.
Thus, it was shown that the product of the present invention has a blood pressure lowering effect.
Claims (5)
(A)ナトリウム 0.4〜8質量%
(B)フラボノイド類 0.01〜4質量%
(C)エタノール 1〜10質量%
を含有する容器詰め液体調味料であって、(B)フラボノイド類が、下記式(1)を満たすものである容器詰め液体調味料。
Y/(X+Y)=0.05〜1 式(1)
ここで、XとYは、それぞれ下記の数のことである。
X;フラボノイド類1分子中のベンゼン環に結合したOH基の数
Y;フラボノイド類1分子中のベンゼン環に結合したOCH3基の数 The following (A), (B) and (C),
(A) Sodium 0.4-8 mass%
(B) Flavonoids 0.01-4% by mass
(C) Ethanol 1-10% by mass
A container-packed liquid seasoning comprising (B) a flavonoid satisfying the following formula (1):
Y / (X + Y) = 0.05-1 Formula (1)
Here, X and Y are the following numbers, respectively.
X: Number of OH groups bonded to the benzene ring in one flavonoid molecule
Y: Number of OCH 3 groups bonded to the benzene ring in one flavonoid molecule
The manufacturing method of the foodstuff using the container stuffing liquid seasoning of any one of Claims 1-4.
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JP2006130111A JP5014669B2 (en) | 2005-11-14 | 2006-05-09 | Containerized liquid seasoning |
US12/093,676 US8053014B2 (en) | 2005-11-14 | 2006-11-14 | Liquid seasoning |
TW095142153A TWI406636B (en) | 2005-11-14 | 2006-11-14 | Liquid seasonings |
CN2006800424638A CN101309597B (en) | 2005-11-14 | 2006-11-14 | Liquid seasoning |
KR1020087010452A KR101249221B1 (en) | 2005-11-14 | 2006-11-14 | Liquid seasoning |
PCT/JP2006/323060 WO2007055426A1 (en) | 2005-11-14 | 2006-11-14 | Liquid seasoning |
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JP2007325588A (en) * | 2006-05-09 | 2007-12-20 | Kao Corp | Liquid seasoning |
JP2008029341A (en) * | 2006-07-07 | 2008-02-14 | Kao Corp | Fermented soybean paste |
JP2008283877A (en) * | 2007-05-15 | 2008-11-27 | Kao Corp | Liquid seasoning |
JP2009178098A (en) * | 2008-01-31 | 2009-08-13 | Kao Corp | Fermented soybean paste |
JP2011229468A (en) * | 2010-04-28 | 2011-11-17 | Kao Corp | Packaged liquid seasoning containing soy sauce |
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JPH11318379A (en) * | 1998-05-15 | 1999-11-24 | Tanabe Seiyaku Co Ltd | Improvement in flavor of food or beverage, and agent for improving flavor |
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JP2007151432A (en) * | 2005-12-02 | 2007-06-21 | Kao Corp | Packaged liquid seasoning |
JP2007325588A (en) * | 2006-05-09 | 2007-12-20 | Kao Corp | Liquid seasoning |
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JP2008029341A (en) * | 2006-07-07 | 2008-02-14 | Kao Corp | Fermented soybean paste |
JP2008283877A (en) * | 2007-05-15 | 2008-11-27 | Kao Corp | Liquid seasoning |
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