JP2007319105A - Seasoning liquid containing undaria pinnatifida and chlorella, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide seasoning liquid containing undaria pinnatifida (mekabu) and chlorella supplementarily adding nutrient content not falling in fermented soybeans and also bringing out the deliciousness of the fermented soybeans without spoiling the taste of the fermented soybeans, excellent in economical efficiency and using bioactivation-enhancing material as raw material. <P>SOLUTION: The seasoning liquid containing undaria pinnatifida is obtained by adding about 3-4 mass% of undaria pinnatifida powder, about 4-5 mass% of kelp extract, 1-4 mass% of Chlorella Vulgaris Chikugo-strain extract, and about 2 mass% of lemon juice to seasoning liquid comprising about 54-56 mass% of water, about 21-23 mass% of sugar, about 5-6 mass% of soy sauce, about 6-7 mass% of salt, about 9 mass% of protein hydrolysate, about 2 mass% of brewed vinegar, and a minute amount of yeast extract. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a so-called natto sauce that is a seasoning liquid mainly used when eating natto and is packed in a sachet attached to a natto product.

  Natto fermented by fermenting fermented natto with steamed soybeans is an inexpensive nutritional food that has been popular with the common people since ancient times, and has the effects of preventing high blood pressure and stroke, reducing cholesterol, and cleaning blood, Furthermore, the antibacterial action of natto has been reviewed.

Chlorella, on the other hand, replaces green-yellow vegetables and helps to supplement plant-type high-quality proteins, nutrients such as vitamins, minerals, and chlorophyll, as well as various cholesterol reductions, bowel regulation, detoxification, and blood pressure reductions. It is known as a health food supplement that has useful effects.
By the way, there are many types of chlorella, and their useful actions range from pins to holes, and some of them are dangerous, but chlorella pyrre has a useful action. The noorosa (Chlorella pyrenoidosa) is well known.

  In order to increase the added value of natto, products in which chlorella was mixed with natto were sold around 1965. However, in this product, since chlorella was mixed in the stage of fermenting steamed soybeans, chlorella was consumed for the growth of Bacillus natto, and as a result, chlorella did not remain in natto.

An invention for solving such a problem is disclosed in Japanese Patent Application Laid-Open No. 2004-236599. The object of the present invention is to “provide a natto product with enhanced physiological activity that can be expected not only to have the physiological activity of natto but also to the physiological activity of lactic acid bacteria and bifidobacteria”. Attach a sachet filled with at least one bacterial body and / or alga selected from the group consisting of fungi, yeast, chlorella and spirulina to natto and eat natto and the fungus and / or alga To achieve this goal. "
JP 2004-236599 A

However, the invention disclosed in Japanese Patent Application Laid-Open No. 2004-236599 is as follows: “In the present invention, the powder or suspension of the fungus body and / or alga body can be filled in a sachet as it is and attached. In this case, the sauce and mustard can be filled and attached in a separate sachet, and the fungus body and / or alga body can be added at the same time as the seasoning of natto and the addition of the fungus body and alga body. Can be added to a sauce or mustard, filled in a sachet and attached (described in paragraph [0043]), and “attachment of the cells and / or algae in the natto product of the present invention”. The amount is not particularly limited as long as the physiological activity of the bacterial cells and / or algal bodies can be expected, but is preferably 1 to 200 mg, and preferably 5 to 100 mg per natto serving (usually 40 to 50 g). Is more preferred "Is only that the (described in paragraph (0044)), not disclose any mixed methods like sauce ingredients and chlorella.
In this invention, when natto is eaten, natto and chlorella are mixed, so natto bacteria will not be preyed on by natto, but if lactic acid bacteria and chlorella are mixed in the sauce, chlorella will prey on lactic acid bacteria Thus, while lactic acid bacteria increase, chlorella decreases, and the composition of the sauce at the beginning of mixing is different from the composition of the sauce when eating natto. Furthermore, as a chlorella to be used, only chlorella pyrenoidosa is exemplified, but this chlorella pyrenoidosa has a useful action as described above, but its chlorella cell wall is thick, so that it is digested. Since the absorption rate is low, it is difficult to say that chlorella is being used effectively.

  By the way, the natto sauce is originally intended to bring out the natto taste without compromising the taste of natto, but if the amount of chlorella is large, the taste of chlorella is superior and the amount of chlorella is small. Chlorella's nutrients will not be utilized. Furthermore, as mentioned above, natto is an inexpensive and popular nutritional food, and the sauce attached to this natto product is also an essential requirement, but chlorella is relatively expensive, and chlorella Increasing the amount of contamination is limited from an economic point of view.

  On the other hand, wakame, an inexpensive nutritional food that has been popular with the common people since ancient times, contains iodine, alginic acid, fucoidan, fucoxanthin, etc., and suppresses breast cancer, lowers blood pressure, activates immune cells, It is known to have an anti-cancer generating action, blood smoothness, immune cell activation, antioxidant action, cholesterol lowering action, blood glucose rise inhibiting action and the like. Among them, immune cell activation, anti-carcinogenic activity, blood smoothness, immune cell activation, antioxidant activity, cholesterol lowering activity, blood glucose elevation inhibiting activity, etc. are mainly due to fucoidan. Mekabu, which is a polysaccharide, contains fucoidan, which is a polysaccharide, 10 times more than ordinary kelp. In addition, it is tasteless and odorless, but it is a health food supplement that is available at a low cost, while it has a unique slime and a clear and clear texture.

  Furthermore, consumers tend to prefer materials that increase their physiological activity, reflecting the trend of increasing consumer health awareness.

  Therefore, the present invention is a seasoning liquid that complements nutrients not found in natto and brings out the essence of natto without impairing the taste of natto, which is excellent in economic efficiency and enhances physiological activity. It aims at providing the seasoning liquid used as a raw material.

  In order to achieve the above-mentioned object, the inventors of the present invention have conducted extensive research and have found that mixing a predetermined amount of chlorella and shark helmet into the seasoning liquid increases the width, depth and thickness of the seasoning liquid. Obtained. The present invention is based on this finding.

  In other words, the seasoning solution containing shark turnip and chlorella according to claim 1 of the present invention is a seasoning solution consisting of water, sugar, soy sauce, salt, protein hydrolyzate, yeast extract and brewed vinegar. It contains chlorella extract.

  Moreover, the seasoning liquid containing the shark and chlorella according to claim 2 of the present application is the seasoning liquid containing the shark and chlorella according to claim 1, wherein the seasoning liquid is about 54 to 56 mass% of water and about 21 to 23 mass of sugar. %, Soy sauce approximately 5 to 6% by mass, salt approximately 6 to 7% by mass, protein hydrolyzate approximately 9% by mass and brewed vinegar approximately 2% by mass comprising a trace amount of yeast extract, the protein hydrolyzate being soybean The brewed vinegar is apple vinegar, and the chlorella extract is an extract of Chlorella vulgaris Chicgo strain.

And, the seasoning solution containing the shark and chlorella according to claim 3 of the present application is the seasoning solution containing the shark and chlorella according to claim 1 or 2, wherein the powder of the mash is about 3 to 4 with respect to the seasoning solution. The kelp extract is about 4-5% by mass and the chlorella extract is 1-4% by mass, and the chlorella extract has an OD ₂₅₇ value of about 200.
In addition, OD (Optical Density = optical density) is a numerical value used by converting the intensity (density) of light absorbed by the substance into the extract concentration when the target substance is irradiated with light of a specific wavelength. The OD ₂₅₇ value is a value when a wavelength of 257 nm (ultraviolet light) is used.

  Furthermore, the seasoning solution containing the shark and chlorella according to claim 4 of the present application is that approximately 2% by mass of lemon juice is added to the seasoning solution containing shark and chlorella according to any one of claims 1 to 3. It is a feature.

Moreover, the manufacturing method of the seasoning solution containing the shark and chlorella according to claim 5 of the present application is the method for manufacturing the seasoning solution containing shark and chlorella according to any one of claims 1 to 3, wherein the soy sauce is added to the heating kettle. The first step of adding the protein hydrolyzate and the water and starting stirring, and after the first step, the sugar, the yeast extract and the kelp extract are added to the heating kettle, A second step in which a mixture of sodium chloride and the mekabu powder is added, the chlorella extract is added and stirred, and after the second step, the heating kettle is heated to approximately 85 ° C., and then approximately 40 A third step of cooling to below ℃, and a fourth step of adjusting the yield after the brewing vinegar is added to the heating kettle after the third step. It is said.
In the second process, the following three processes are included. That is,
(1) The step of adding and stirring the sugar, the yeast extract and the kelp extract to the heating kettle,
(2) A step of adding and stirring the mixture of the salt and the mekabu powder to the heating kettle,
(3) The chlorella extract is added to the heating kettle and stirred.
The order of these steps (1) to (3) is not particularly limited, and the order is arbitrary.

  And the manufacturing method of the seasoning solution containing the shark and chlorella according to claim 6 of the present application is the manufacturing method of the seasoning solution containing the shark and chlorella according to claim 4, wherein the lemon and the chlorella extract are used in the second step. It is characterized in that fruit juice is added and stirred.

  In the invention according to claim 1 of the present application, it is supposed that a mekabu powder and a chlorella extract are included. These are in line with the demands of health-conscious consumers, and because they do not contain active bacteria such as Bacillus natto, chlorella is not preyed, but it also contains mekabu powder and chlorella extract Therefore, cholera lowers cholesterol, intestinal adjustment, detoxification, lowering blood pressure, etc., and breast cancer's suppression effect on blood pressure, blood pressure lowering effect, immune cell activation, anti-cancer generation effect, blood smoothness, Effects such as immune cell activation, antioxidant action, cholesterol lowering action, and blood glucose elevation inhibiting action are utilized as they are.

Moreover, in the invention which concerns on this-application Claim 2, the said seasoning liquid is about 54-56 mass% of water, about 21-23 mass% of sugar, about 5-6 mass% of soy sauce, about 6-7 mass% of salt, protein. The hydrolyzate is approximately 9% by mass and the brewing vinegar is approximately 2% by mass, and is composed of a trace amount of yeast extract. With the composition of this seasoning liquid, it becomes a seasoning liquid suitable for extracting the natto taste without impairing the taste of natto. Moreover, when the protein hydrolyzate is obtained by decomposing soybeans and the brewed vinegar is apple cider vinegar, the flavor of the seasoning liquid becomes even smoother.
Furthermore, Chlorella extract is used as an extract of Chlorella vulgaris CK-5. This chlorella vulgaris chikugo strain is a variety of 16 types of vitamins such as vitamins B, C and E, minerals such as iron, calcium and magnesium, dietary fiber, carotenoids, chlorophyll, and protein among many chlorella It contains various nutrients and is high in content. In addition, since the cell membrane is as thin as about 1/10 of general chlorella, the digestion and absorption rate is as high as 82%, and chlorella is effectively utilized.

And in the invention which concerns on this claim 3, with respect to the said seasoning liquid, it is about 3-4 mass% of the koji powder, about 4-5 mass% of the kelp extract, and 1-4 mass% of the chlorella extract, The chlorella The OD ₂₅₇ value of the extract is approximately 200.
The kelp extract is used to add the mekabu powder, so that the taste of the seasoning liquid is based on the kelp taste. By making the kombu taste, the taste matches the taste of general consumers. And in mass ratio, the seasoning liquid increases the breadth of taste, the depth of taste, and the thickness of taste by making the compounding ratio of seasoning liquid: mekabu powder: chlorella extract into about 100: 3-4: 1-4. It will be. Moreover, since the amount of the chlorella extract can be reduced without reducing the effects of the mekabu or the chlorella extract, the seasoning liquid according to the present invention is inexpensive.
Furthermore, by setting the OD ₂₅₇ value of the chlorella extract to approximately 200, which is close to the crude extract solution in the chlorella extract production process, it is possible to prevent the inclusion of components other than chlorella, and thus no extra component adjustment is required.

  Furthermore, in the invention according to claim 4 of the present application, approximately 2% by mass of lemon juice is added to the seasoning liquid containing the turtle and chlorella according to claim 3. Considering that consumers have a variety of tastes, considering that some consumers feel a bit of the smell of kelp in the seasoning liquid containing shark and chlorella according to claim 3, and adding lemon juice Can mask the kelp odor.

  Moreover, in the invention which concerns on this-application Claim 5 and Claim 6, it is supposed that the manufacturing method of a seasoning liquid containing a mekabu and a chlorella consists of four processes. And in the 2nd process, since it is supposed that the salt and the powder which were mixed beforehand are added, it can prevent that powder from becoming a powder. In addition, since the brewing vinegar is added in the fourth step after the heating kettle is cooled in the third step, volatilization of the brewing vinegar that tends to volatilize can be prevented. In addition, the yield adjustment is performed in the fourth step. This yield adjustment is to replenish the amount of water evaporation during heating and to adjust the specified salt content, and eliminate variations among production lots. Stable products that meet the specified values can be made.

  Examples 1 to 5 according to the best mode for carrying out the present invention will be described. In addition, Example 1 thru | or Example 4 concerns on the compounding ratio of the seasoning liquid containing a shark and a chlorella, and Example 5 concerns the manufacturing method of a seasoning liquid containing a shark and a chlorella.

First, the seasoning liquid containing shark and chlorella according to Example 1 will be described.
Example 1 assumes 6g of seasoning liquid attached to a commercially available natto product (natto 40g to 50g) for one serving, and the blending ratio is shown in Table 1.

(Table 1)

  The raw materials used in Example 1 are as follows, but are not limited to these and of course include equivalent products.

First, for the seasoning liquid,
(1) As for the salt, the salt that is previously mixed with the Akatsuki powder is used as a normal salt, and the salt that is used when adjusting the yield is used as a purified salt. And about the average salt, the thing of Nihonkaikai Co., Ltd. is used, and the refined salt uses the new refined salt (special grade) (product name) of Nihonkaikai Co., Ltd.
(2) As the soy sauce, the main brewing special soy sauce (product name) of Chiba Soy Sauce Co., Ltd. is used.
(3) The protein hydrolyzate uses a super pale mouth taste liquid (product name) of Ajinomoto Co., Inc. This protein hydrolyzate is obtained by hydrolyzing vegetable protein (soybean) with an acid, and is a seasoning for producing umami and richness in addition to food.
(4) As sugar, Toyo Seika Co., Ltd. uses premium white sugar (product name).
(5) Yeast extract uses Vertex IG20 (product name) of J-T Foods Co., Ltd. This yeast extract is a seasoning that is extracted by performing a treatment with an enzyme, hot water, or the like to bring out a flavor.
(6) Apple cider vinegar uses high acidity apple cider vinegar (product name) from Marcan Vinegar Co., Ltd. This apple vinegar is fermented and matured from apple juice and works to tighten the taste.

And about Mekabu and Chlorella added to the seasoning liquid,
(7) The Mekabu powder is made from Sanriku Foods' Mekabu powder (product name), which is obtained by drying the Mekabu to the sun.
(8) The kelp extract uses the kelp extract IKE-2827 (product name) of Ikeda saccharification industry. This kelp extract is a liquid obtained by crushing kelp and cooking it.
(9) About the chlorella extract, the chlorella special extract (product name) of Chlorella Kogyo Co., Ltd. is used. This chlorella extract is a heat-treated chlorella vulgaris CK-5 strain (Chlorella vulgaris CK-5) and concentrated, and the OD ₂₅₇ value is adjusted to 200 without adding the extract crude stock other than water. It is a thing.

The seasoning liquid containing shark and chlorella according to Example 2 will be described.
Example 2 assumes the seasoning liquid 5g attached to a commercially available natto product (natto 40g-50g) for one serving, and the mixing ratio is shown in Table 2. In addition, since it is the same as that of Example 1 about a raw material, the description is abbreviate | omitted.

(Table 2)

A seasoning solution containing shark and chlorella according to Example 3 will be described.
Example 3 assumes 5 g of seasoning liquid attached to a commercially available natto product (40 g to 50 g) of natto, and the amount of chlorella extract is about 2. with respect to Example 1 and Example 2. Table 3 shows the blending ratio. The price is slightly higher due to the increased cost of chlorella extract. Moreover, since it is the same as that of Example 1 about a raw material, the description is abbreviate | omitted.

(Table 3)

A seasoning liquid containing shark and chlorella according to Example 4 will be described.
In Example 4, lemon juice was added to Example 1, and the blending ratio is shown in Table 4.
In addition, although "concentrated reduced lemon juice (100%)" of Ehime Beverage Co., Ltd. is used for lemon juice, it is needless to say that it may be straight fruit juice. Further, other raw materials are the same as those in the first embodiment, and thus the description thereof is omitted.

(Table 4)

Next, the taste test performed for Examples 1 to 4 will be described.
This taste test was asked to seven men who were deeply involved in natto production in their 40s and 50s. In this test, Examples 1 to 4 were compared and ranked for umami (taste, fragrance, texture), and the results are shown in Table 5. In the comparison of umami, 1 has the most umami, and the following shows that umami is inferior in the order of 2, 3, and 4.

(Table 5)

(Consideration of taste test)
In the comparison of Example 1 to Example 4, Example 4 felt the most delicious, and it became Example 1, Example 2, and Example 3 below.
When Example 1 is used as a reference, Example 2 has substantially the same composition as Example 1, except that 6g of seasoning liquid is used as 5g of seasoning liquid, and Example 3 is chlorella with respect to Example 1. The amount of the extract is approximately 2.5 times, and Example 4 is obtained by adding lemon juice to Example 1 to Example 1.
Therefore, the amount of the chlorella extract is preferably 1 to 4% by mass and more preferably 1.5% by mass with respect to the seasoning liquid. Moreover, 6g is suitable for the seasoning liquid attached to a commercially available natto product (natto 40g-50g) for one meal, and also umami will increase by adding lemon juice.

  Next, a method for producing a seasoning liquid containing shark and chlorella according to Example 5 will be described with reference to FIG. In addition, FIG. 1 is a flowchart of the manufacturing method of the seasoning liquid containing shark and chlorella according to the fifth embodiment.

  In the method for producing the seasoning liquid containing shark and chlorella according to Example 5, a jacket-type heating kettle is used as the heating kettle. Specifically, the steam kettle GCH type (trade name) manufactured by Kajiwara Co., Ltd. was used, but this jacket type heating kettle is heated with steam while being stirred and cooled with cooling water. It does not heat itself and is suitable for the production of seasonings.

The manufacturing method of the seasoning liquid containing mekabu and chlorella according to Example 5 is based on the following steps. That is,
(1) A predetermined amount of soy sauce, protein hydrolyzate and water are put into a jacket type heating kettle, and stirring is started by turning a stirrer attached to the jacket type heating kettle (step S1).
(2) A predetermined amount of sugar, yeast extract and kelp extract are added while stirring the inside of the jacket-type heating kettle (step S2).
(3) A mixture obtained by previously mixing a predetermined amount of salt (normal salt) and agate powder is put into a jacket-type heating kettle that is continuously stirred (step S3).
It is possible to prevent the powdered bean powder from being sparged in the jacket-type heating kettle by previously mixing the salt and the powdered powder.
(4) Further, the chlorella extract is put into a jacket type heating kettle (step S4). By adding lemon juice in this step S4, the seasoning liquid containing the turtle and chlorella according to Example 4 is manufactured.
(5) While continuing the agitation, steam is introduced into the jacket of the jacket type heating kettle to heat the jacket type heating kettle. When the temperature of the stirred liquid reaches approximately 85 ° C., the heating is stopped and cooling water is introduced into the jacket of the jacket-type heating kettle to lower the temperature of the stirred liquid (step S5).
(6) After confirming that the temperature of the liquid being stirred has been cooled to about 40 ° C. or less, apple cider vinegar is charged into the jacket-type heating kettle (step S6).
(7) Yield adjustment is performed (step S7).
As mentioned above, this yield adjustment is to create a stable product that meets the specified value by adjusting the amount of finished products and adjusting the salt content, thereby eliminating variations among production lots. In Example 5, replenishment of the amount of water evaporation during heating and adjustment of the prescribed salt content are performed. In addition, since it does not heat at the time of yield adjustment, the salt to introduce | transduce uses the refined salt which is easy to melt | dissolve.
Note that the order of steps S2 to S5 can be changed as appropriate.

  Through the above steps, the seasoning liquid containing shark and chlorella is manufactured. Then, the manufactured turnip and chlorella-containing seasoning liquid are packaged and shipped every predetermined amount (approximately 6 g). In the above process, Step 1, Step S2 to Step S4 correspond to the first process and the second process described in claim 5, respectively, and Step 6 and Step 7 respectively include the process described in Claim 5. This corresponds to the third step and the fourth step.

FIG. 1 is a flowchart of a method for producing a seasoning liquid containing shark and chlorella according to Example 5.

Claims (6)

  Seasoning with mekabu and chlorella, characterized in that the seasoning solution consists of water, sugar, soy sauce, salt, protein hydrolyzate, yeast extract and brewed vinegar contains a certain amount of mekabu powder, kelp extract and chlorella extract liquid. The said seasoning liquid is about 54-56 mass% of water, about 21-23 mass% of sugar, about 5-6 mass% of soy sauce, about 6-7 mass% of salt, about 9 mass% of protein hydrolysates, and about 2 of brewing vinegar. Consists of a small amount of yeast extract in mass%
The protein hydrolyzate is a product obtained by decomposing soybean, the brewed vinegar is apple vinegar, and the chlorella extract is an extract of Chlorella vulgaris Chicgo strain. Seasoning liquid with Nomekabu and Chlorella. The mekabu powder is about 3 to 4% by mass, the kelp extract is about 4 to 5% by mass, and the chlorella extract is 1 to 4% by mass with respect to the seasoning liquid. The chlorella extract has an OD ₂₅₇ value of about It is 200, The seasoning liquid containing a turtle and chlorella of Claim 1 or Claim 2 characterized by the above-mentioned.   An approximately 2% by mass of lemon juice is added to the seasoning solution containing the koji and chlorella according to any one of claims 1 to 3. A first step in which the soy sauce, the protein hydrolyzate and the water are charged into a heating kettle and start stirring;
After the first step, the sugar, the yeast extract and the kelp extract are added to the heating kettle, a mixture of the salt and the mekabu powder is added, and the chlorella extract is added and stirred. And the process of
After the second step, the heating kettle is heated to about 85 ° C., and then cooled to about 40 ° C. or lower;
After the third step, after the brewing vinegar is added to the heating kettle, a fourth step in which yield adjustment is performed;
The method for producing a seasoning liquid containing shark and chlorella according to any one of claims 1 to 3, characterized by comprising:   The said lemon juice is added and stirred with the said chlorella extract in the said 2nd process, The manufacturing method of the seasoning liquid containing a turtle and chlorella of Claim 4 characterized by the above-mentioned.

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