JP2008283877A - Liquid seasoning - Google Patents
Liquid seasoning Download PDFInfo
- Publication number
- JP2008283877A JP2008283877A JP2007129616A JP2007129616A JP2008283877A JP 2008283877 A JP2008283877 A JP 2008283877A JP 2007129616 A JP2007129616 A JP 2007129616A JP 2007129616 A JP2007129616 A JP 2007129616A JP 2008283877 A JP2008283877 A JP 2008283877A
- Authority
- JP
- Japan
- Prior art keywords
- liquid seasoning
- flavonoids
- sodium
- content
- flavonoid
- 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
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 111
- 239000007788 liquid Substances 0.000 title claims abstract description 80
- 150000002215 flavonoids Chemical class 0.000 claims abstract description 71
- 229930003935 flavonoid Natural products 0.000 claims abstract description 70
- 235000017173 flavonoids Nutrition 0.000 claims abstract description 70
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 67
- 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 35
- 239000011734 sodium Substances 0.000 claims abstract description 35
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 34
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims abstract description 15
- -1 robinine Chemical compound 0.000 claims description 49
- 235000013555 soy sauce Nutrition 0.000 claims description 46
- 150000003839 salts Chemical class 0.000 claims description 37
- 235000000346 sugar Nutrition 0.000 claims description 30
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 27
- 235000005487 catechin Nutrition 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 25
- 229930182486 flavonoid glycoside Natural products 0.000 claims description 21
- 150000007955 flavonoid glycosides Chemical class 0.000 claims description 21
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 15
- 229950001002 cianidanol Drugs 0.000 claims description 15
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 claims description 14
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- 150000008266 deoxy sugars Chemical class 0.000 claims description 9
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 claims description 9
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- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims description 6
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- XMOCLSLCDHWDHP-SWLSCSKDSA-N (+)-Epigallocatechin Natural products C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-SWLSCSKDSA-N 0.000 claims description 4
- LSHVYAFMTMFKBA-PZJWPPBQSA-N (+)-catechin-3-O-gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-PZJWPPBQSA-N 0.000 claims description 4
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- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 claims description 4
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims description 4
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims description 4
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- 239000000463 material Substances 0.000 claims description 4
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- 239000000470 constituent Substances 0.000 claims description 3
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- IKMDFBPHZNJCSN-UHFFFAOYSA-N Myricetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC(O)=C(O)C(O)=C1 IKMDFBPHZNJCSN-UHFFFAOYSA-N 0.000 claims description 2
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- 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
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Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
本発明は、フラボノイド類を含有する液体調味料に関する。 The present invention relates to a liquid seasoning containing flavonoids.
昨今、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、カテキンやルチンなどのフラボノイド類が挙げられる。これらのフラボノイド類は、植物性食品中に含まれ、生理機能として、例えば血中コレステロール上昇抑制作用、尿酸値低下作用、抗糖尿病作用、脂質代謝改善作用、血圧上昇抑制作用等を有することが知られている(特許文献1〜4、非特許文献1)。 In recent years, there has been an increasing interest in the physiological functions of various components contained in foods. As one of the materials having physiological functions, flavonoids such as catechin and rutin can be mentioned. These flavonoids are contained in plant foods and have physiological functions such as blood cholesterol elevation inhibitory action, uric acid level lowering action, antidiabetic action, lipid metabolism improving action, blood pressure rise inhibiting action, etc. (Patent Documents 1 to 4, Non-Patent Document 1).
このようにフラボノイド類は、有用な生理機能を有することから、各種食品や食塩への利用について開示されている(特許文献5〜10)。この他、フラボノイド類を用いた煮魚調味液、液体調味料などが知られている(特許文献11〜14)。 Thus, since flavonoids have a useful physiological function, the utilization to various foodstuffs and salt is disclosed (patent documents 5-10). In addition, boiled fish seasoning liquids and liquid seasonings using flavonoids are known (Patent Documents 11 to 14).
上述のように有用な生理機能を有するフラボノイド類であるが、フラボノイド類自体の特有の異味、水への溶解性などの点から、実際の食品への適用は限られている。
本発明の目的は、有用なフラボノイド類を含有していて、しかも特有の異味が低減された液体調味料を提供することにある。
Although it is a flavonoid having a useful physiological function as described above, its application to actual foods is limited in terms of the peculiar taste of the flavonoid itself, solubility in water, and the like.
An object of the present invention is to provide a liquid seasoning containing useful flavonoids and having a reduced unique taste.
本発明者は、有用な生理機能を有するフラボノイド類を液体調味料に応用すべく検討してきた。その結果、ナトリウム、エタノール及び、特定のフラボノイド類を特定の割合で含有することにより、フラボノイド類を含有していて、しかも特有の異味が低減された液体調味料が得られることを見出した。更に、液体調味料の塩味の先味が強化されることを見出した。 The present inventor has studied to apply flavonoids having useful physiological functions to liquid seasonings. As a result, it has been found that by containing sodium, ethanol, and specific flavonoids at a specific ratio, a liquid seasoning containing flavonoids and having a reduced unique taste can be obtained. Furthermore, it discovered that the salty taste of liquid seasoning was strengthened.
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%
を含有する液体調味料であって、(B)フラボノイド類が、1分子内に隣接するOH基を2つ以上有するものである液体調味料を提供するものである。
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
A liquid seasoning containing (B), wherein the flavonoids have two or more OH groups adjacent in one 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、特有の異味が低減された液体調味料を得ることができる。更に、本発明の液体調味料を用いることで、塩味の先味が強化されることから、ナトリウム量の少ない食品の設計、製造が可能となる。 According to the present invention, it is possible to obtain a liquid seasoning with reduced peculiar taste despite the inclusion of flavonoids. Furthermore, since the taste of salty taste is enhanced by using the liquid seasoning of the present invention, it is possible to design and manufacture foods with a small amount of sodium.
本発明の液体調味料においては、(A)ナトリウム、(B)特定のフラボノイド類、(C)エタノールを含有することが必要である。 In the liquid seasoning of this invention, it is necessary to contain (A) sodium, (B) specific flavonoids, and (C) ethanol.
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.
本発明の液体調味料は、(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、食塩摂取量低減、工業的生産性の点で好ましい。 The 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 2. 2 to 6.2%, 3.1 to 5.7%, especially 3.6 to 5.4%, especially 3.8 to 5.1% is contained, saltiness, storage stability, salt intake reduction From the viewpoint of industrial productivity.
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。このうち、塩化ナトリウムを主成分とする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 mixtures of two or more thereof. Among these, it is preferable from the point of cost to use the salt which has sodium chloride as a main component.
食塩として、様々なものが市販されており、例えば、日本たばこ産業(株)が扱っている食塩、並塩、あるいは海外からの輸入天日塩等が挙げられるが、特に限定されるものではない。また、食塩は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(日立偏光ゼーマン原子吸光光度計Z−6100)により測定することができる。 Various salt is commercially available, and examples thereof include salt handled by Japan Tobacco Inc., common salt, and imported sun salt from overseas, but are not particularly limited. In addition, sodium chloride is 0.01 to 2 parts magnesium chloride, 0.01 to 2 parts calcium chloride, and potassium chloride to 100 parts by mass of sodium chloride (hereinafter simply referred to as “parts”) on a dry matter basis. What contains 0.01-2 parts 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 (Hitachi Polarized Zeeman atomic absorption photometer Z-6100).
本発明において、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 liquid seasoning refers to a liquid seasoning usually 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、液体調味料が、低塩醤油、減塩醤油であるのが好ましい。 Since excessive intake of salt adversely affects kidney disease, heart disease, and hypertension, the liquid seasoning of the present invention is preferably soy sauce that is frequently used in order to limit the intake of salt. . 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 liquid seasoning is preferably low salt soy sauce or low salt soy sauce.
本発明の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%であるのが風味バランス、生理効果の点で好ましい。 In the 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 0.2. From 1 to 1%, especially 0.3 to 0.8% is preferable in terms of flavor balance and physiological effect.
更に、本発明において、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部であるのが風味バランスの点で好ましい。 Furthermore, in this invention, it is preferable that content of the flavonoids in a liquid seasoning is 0.25-50 parts with respect to 100 parts of sodium, More preferably, it is 1.25-40 parts, Furthermore, 2.5. It is preferably 30 to 30 parts, more preferably 5 to 25 parts, especially 7 to 23 parts, and particularly preferably 9 to 22 parts from the viewpoint of flavor 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)、更にこれに糖が結合したもの(配糖体も糖が結合したものであるが、これと区別するため配糖体に更に糖が結合したものを、以下「糖付加物」と表記する)、酵素処理したものを含む。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(「食品の変色の化学」木村進ら編著、光琳、平成7年)。本発明におけるフラボノイドは広義のものをいい、好ましくは狭義のものをいう。 The flavonoids in the present invention are flavonoids or glycosides thereof (hereinafter referred to as “flavonoid glycosides” or simply “glycosides”), and those having sugars bound thereto (glycosides are also sugars). In order to distinguish from these, those in which a saccharide is further bound to a glycoside is hereinafter referred to as “sugar adduct”), and those that have been treated with an enzyme. Flavonoids refer to flavones, flavonols, flavanones, flavonols, and isoflavones in a narrow sense, but in a broad sense, a group of compounds having C 6 -C 3 -C 6 as a basic skeleton, including flavans, flavanols, isoflavanones, Also included are anthocyanidins, leucoanthocyanidins, proanthocyanidins, etc. ("Food Discoloration Chemistry" edited by Susumu Kimura et al., Mitsuaki, 1995). The flavonoid in the present invention refers to a broad meaning, preferably a narrow meaning.
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。
本発明において、(B)フラボノイド類は、1分子内に隣接するOH基を2つ以上有するものである。すなわち、フラボノイド1分子中のA環又はB環にOH基を2つ以上有し、少なくとも1つのOH基に隣接した位置(オルト位)に、別のOH基を有するもので、このような構造を有することで、所望の効果が得られる。
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.
In the present invention, (B) flavonoids have two or more adjacent OH groups in one molecule. That is, it has two or more OH groups in the A ring or B ring in one flavonoid molecule, and has another OH group at a position (ortho position) adjacent to at least one OH group. By having the above, a desired effect can be obtained.
本発明において、糖が結合していないアグリコンとしては、例えば、ケルセチン、ルテオリン、フィセチン、ゴッシペチン、ミリセチン、ラムネチン、ロビネチン、エリオジクチオール、タキシフォリン、フセチン、カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート、エピガロカテキンガレート、これらの糖付加物、これらの誘導体、及びこれらの酵素処理物から選択される1種又は2種以上の混合物が挙げられ、カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート、エピガロカテキンガレート、これらから選択される1種又は2種以上の混合物であるのが、風味、安定性、溶解性の点で好ましい。 In the present invention, aglycones to which no sugar is bound include, for example, quercetin, luteolin, fisetin, gossypetin, myricetin, rhamnetin, rovinetin, eriodictyol, taxifolin, fusetin, catechin, epicatechin, gallocatechin, epigallocatechin, catechin Examples include gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate, sugar adducts thereof, derivatives thereof, and mixtures of one or two or more selected from these enzyme-treated products. Catechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate, one or a mixture of two or more selected from these are flavor, stability and solubility In preferred.
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(木村進ら、前出)。
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。これらのうち、特に血圧降下作用を有するものが好ましい。
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 (Susumu Kimura et al., Supra).
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. Of these, those having a blood pressure lowering action are particularly preferable.
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二糖、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三糖、これらの糖に更に糖類が結合したもの、酵素等により糖類を加水分解したもの、又はこれらの混合物が挙げられ、風味、水への溶解性の点から、糖に更に糖類が結合したものであることが好ましい。 Examples of saccharides bound to flavonoids include monosaccharides such as glucose, galactose, rhamnose, xylose, arabinose and apiose, disaccharides such as lutinose, neohesperidose, sofolose, sambubiose and laminaribiose, gentiotriose and glucosyl lutinose Saccharide, glucosyl neohesperidos, etc., saccharides bound to these saccharides, saccharides hydrolyzed by enzymes, etc., or mixtures thereof, from the point of flavor and solubility in water It is preferable that the saccharide is further bound with a saccharide.
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、具体的にはルチン、ミリシトリン、ロニセリン、イソクエルシトリン、クエルシトリン、エリオシトリン、これらの糖付加物、これらの誘導体、これらの酵素処理物、又はこれらの混合物が挙げられるが、風味、水への溶解性の点から、糖付加物、酵素処理物を使用するのが好ましい。尚、フラボノイド配糖体のうち、フラボノイド骨格のA環またはB環にあるOH基が隣接して3つ以上結合していないものが、安定性の点で好ましい。 The flavonoid glycoside is a combination of the above aglycone and saccharide. Specifically, rutin, myricitrin, loniserine, isoquercitrin, quercitrin, eriocitrin, these sugar adducts, these derivatives, these derivatives An enzyme-treated product or a mixture thereof can be mentioned, but it is preferable to use a sugar adduct or an enzyme-treated product from the viewpoint of flavor and solubility in water. Of the flavonoid glycosides, those in which three or more OH groups adjacent to the A ring or B ring of the flavonoid skeleton are not bonded are preferable in terms of stability.
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を含むものであるのが、溶解性の点で好ましい。フラボノイド配糖体は、全フラボノイド類中、下記式(2)で表される配糖体の質量%が50%以上であるのが好ましく、より好ましくは70%以上、更に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 preferably contain a flavonoid glycoside from the viewpoint of solubility. In the flavonoid glycoside, the mass% of the glycoside represented by the following formula (2) in all flavonoids is preferably 50% or more, more preferably 70% or more, and further 80% or more. Further, 85 to 100%, particularly 90 to 99.9%, particularly 91 to 99% is preferable from the viewpoint of flavor and solubility.
Glycoside / (Glycoside + Aglycone) × 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(HPLC)を用いて、測定することができる(木村進ら、前出)。例えば、カテキンについては、特開2006−217815号公報記載の方法で測定できる。また、ルチンについては、下記方法により、測定できる。 In the present invention, the content of (B) flavonoids can be measured using high performance liquid chromatography (HPLC) (Susumu Kimura et al., Supra). For example, catechin can be measured by the method described in JP-A-2006-217815. Rutin can be measured by the following method.
<HPLC分析例>
ルチン
溶離液;アセトニトリル/25mMリン酸2水素カリウム水溶液(pH2.4)=30:70
(v/v)
カラム;Mightysil RP-18 GP 150-4.6 5μm
検出器;UV340nm
流速;1ml/分
<Example of HPLC analysis>
Rutin eluent: acetonitrile / 25 mM potassium dihydrogen phosphate aqueous solution (pH 2.4) = 30: 70
(V / v)
Column; Mightysil RP-18 GP 150-4.6 5μm
Detector: UV340nm
Flow rate: 1 ml / min
本発明においては、(B)フラボノイド類が、カテキン類を含むものであるのが、風味、安定性の点で好ましい。カテキン類とは、カテキン(c)、エピカテキン(ec)、ガロカテキン(gc)、エピガロカテキン(egc)、カテキンガレート(cg)、エピカテキンガレート(ecg)、ガロカテキンガレート(gcg)、エピガロカテキンガレート(egcg)、これらから選択される1種又は2種以上の混合物である。
カテキン類中のエピカテキン含量は、2.5〜20%であるのが好ましく、更に3〜15%、特に7〜12%であるのが風味、安定性の点で好ましい。
カテキン類中のエピカテキンガレート含量は、0.1〜19%であるのが好ましく、更に1〜15%、特に3〜12%であるのが風味、安定性の点で好ましい。
カテキン類中のエピガロカテキン含量は、3〜43%であるのが好ましく、更に7〜40%、特に15〜35%であるのが風味、安定性の点で好ましい。
カテキン類中のエピガロカテキンガレート含量は、24〜66%であるのが好ましく、更に25〜50%、特に27〜42%であるのが風味、安定性の点で好ましい。
カテキン類中のカテキン含量は、0.1〜10%であるのが好ましく、更に0.5〜5%、特に1.5〜3.5%であるのが風味、安定性の点で好ましい。
カテキン類中のカテキンガレート含量は、0.1〜10%であるのが好ましく、更に0.5〜5%、特に0.8〜3%であるのが風味、安定性の点で好ましい。
カテキン類中のガロカテキン含量は、0.1〜20%であるのが好ましく、更に4〜15%、特に7〜10%であるのが風味、安定性の点で好ましい。
カテキン類中のガロカテキンガレート含量は、0.1〜10%であるのが好ましく、更に0.6〜4%、特に1〜3%であるのが風味、安定性の点で好ましい。
カテキン類中のガレート体含量(cg+gcg+ecg+egcg)は、32〜90%であるのが好ましく、更に35〜60%、特に40〜54%であるのが風味、安定性の点で好ましい。
In the present invention, it is preferable in terms of flavor and stability that the (B) flavonoids contain catechins. The catechins are catechin (c), epicatechin (ec), gallocatechin (gc), epigallocatechin (egc), catechin gallate (cg), epicatechin gallate (ecg), gallocatechin gallate (gcg), epigallo Catechin gallate (egcg), one or a mixture of two or more selected from these.
The epicatechin content in the catechins is preferably 2.5 to 20%, more preferably 3 to 15%, and particularly preferably 7 to 12% from the viewpoint of flavor and stability.
The content of epicatechin gallate in the catechins is preferably 0.1 to 19%, more preferably 1 to 15%, and particularly preferably 3 to 12% from the viewpoint of flavor and stability.
The epigallocatechin content in the catechins is preferably 3 to 43%, more preferably 7 to 40%, and particularly preferably 15 to 35% from the viewpoint of flavor and stability.
The epigallocatechin gallate content in the catechins is preferably 24 to 66%, more preferably 25 to 50%, and particularly preferably 27 to 42% from the viewpoint of flavor and stability.
The catechin content in the catechins is preferably 0.1 to 10%, more preferably 0.5 to 5%, and particularly preferably 1.5 to 3.5% in terms of flavor and stability.
The catechin gallate content in the catechins is preferably 0.1 to 10%, more preferably 0.5 to 5%, and particularly preferably 0.8 to 3% from the viewpoint of flavor and stability.
The content of gallocatechin in catechins is preferably 0.1 to 20%, more preferably 4 to 15%, and particularly preferably 7 to 10% from the viewpoint of flavor and stability.
The content of gallocatechin gallate in the catechins is preferably 0.1 to 10%, more preferably 0.6 to 4%, and particularly preferably 1 to 3% from the viewpoint of flavor and stability.
The gallate body content (cg + gcg + ecg + egcg) in the catechins is preferably 32 to 90%, more preferably 35 to 60%, and particularly preferably 40 to 54% from the viewpoint of flavor and stability.
本発明において、フラボノイド配糖体を構成する糖が、下記式(1)を満たすものであるのが、保存性の点で好ましい。
R/Z=0〜0.5未満 式(1)
ここで、RとZは、それぞれ下記の数のことである。
R;フラボノイド配糖体1モル中のデオキシ糖のモル数
Z;フラボノイド配糖体1モル中の全構成糖のモル数
In the present invention, it is preferable from the viewpoint of storage stability that the sugar constituting the flavonoid glycoside satisfies the following formula (1).
R / Z = 0 to less than 0.5 Formula (1)
Here, R and Z are the following numbers, respectively.
R: moles of deoxy sugar in 1 mole of flavonoid glycoside Z: moles of all constituent sugars in 1 mole of flavonoid glycoside
本発明において、必要に応じて、配糖体にさらに糖を付加したり、糖を削除して、デオキシ糖の割合を低減することができる。デオキシ糖としては、ラムノース、フコースなどが例示され、ラムノースであるのが好ましい。 In the present invention, if necessary, a sugar can be added to the glycoside or the sugar can be deleted to reduce the proportion of deoxy sugar. Examples of deoxy sugars include rhamnose and fucose, and rhamnose is preferable.
本発明において、R/Z=0〜0.5未満(式1)であるのが好ましく、より好ましくは0〜0.45、更に0.05〜0.4、特に0.1〜0.35、殊更0.15〜0.32であるのが、水への溶解性の点から好ましい。本発明におけるR/Zが0.5未満に調製されたフラボノイド配糖体(以下、「糖比調整配糖体」と表記する。)とは、フラボノイドのアグリコン分子に結合している配糖体構成糖を単糖に分解した時に、全糖のモル数に対するラムノース等のデオキシ糖のモル数の割合が0.5未満であるフラボノイド配糖体及び、これを含むフラボノイド混合物である。 In the present invention, R / Z is preferably 0 to less than 0.5 (formula 1), more preferably 0 to 0.45, even more preferably 0.05 to 0.4, and particularly preferably 0.1 to 0.35. Particularly preferred is 0.15 to 0.32 from the viewpoint of solubility in water. In the present invention, the flavonoid glycoside prepared with R / Z less than 0.5 (hereinafter referred to as “sugar ratio-adjusted glycoside”) is a glycoside bound to an aglycone molecule of flavonoid. A flavonoid glycoside in which the ratio of the number of moles of deoxy sugars such as rhamnose to the number of moles of total sugars when the constituent sugars are decomposed into monosaccharides, and a flavonoid mixture containing the same.
糖比調整配糖体は、イソクエルシトリンのようなグルコース配糖体、及び/又は当該グルコース配糖体を含むフラボノイド混合物に、ロニセリン、ルチン等のルチノース配糖体のようなデオキシ糖を含む配糖体を混合し、R/Z比を調整したフラボノイド混合物でもよい。 The sugar ratio-adjusted glycoside is a glucose glycoside such as isoquercitrin and / or a flavonoid mixture containing the glucose glycoside containing a deoxy sugar such as lutinose glycoside such as loniserine and rutin. A flavonoid mixture in which saccharides are mixed and the R / Z ratio is adjusted may be used.
また、糖比調整配糖体は、ロニセリン(ルテオリン-7-ルチノサイド)、ルチン(ケルセチン-3-ルチノサイド)、エリオシトリン(エリオジクチオール-7-ルチノサイド)等のルチノース及び/又はネオヘスペリドース配糖体を、稲葉ら(日本食品工業学会誌、Vol.43、No.11、p1212(1996))の方法等による酸加水分解、又は増川ら(日本食品工業学会誌、Vol.32、No.12、p869(1985))の方法等による酵素加水分解により得られるルテオリン-7-グルコシド、ケルセチン-3-グルコシド、エリオジクチオール-3-グルコシド等の加水分解により得られるグルコース配糖体を含むフラボノイド混合物及び/又はグルコース配糖体と、ロニセリン、ルチン等のルチノース配糖体のようなデオキシ糖を含む配糖体とを混合し、R/Z比を調整したフラボノイド混合物でもよい。
更に、糖比調整配糖体は、ロニセリン(ルテオリン-7-ルチノサイド)、ルチン(ケルセチン-3-ルチノサイド)、エリオシトリン(エリオジクチオール-7-ルチノサイド))等のルチノース配糖体の糖鎖に米谷ら(Biosci. Biotech. Biochem.、Vol.58、No.11、p1990(1990))の方法等の糖付加反応によって得られる、グルコシルロニセリン、グルコシルルチン、グルコシルエリオシトリン等のルチノース配糖体糖付加物を含むフラボノイド混合物、及び/又はルチノース配糖体糖付加物と、ロニセリン、ルチン等のルチノース配糖体のようなデオキシ糖を含む配糖体とを混合し、R/Z比を調整したフラボノイド混合物でもよい。
In addition, sugar ratio-adjusted glycosides include lutinose and / or neohesperidoose glycosides such as loniserin (luteoline-7-lutinoside), rutin (quercetin-3-lutinoside), eriocitrin (eriodictyol-7-lutinoside), etc. The body was subjected to acid hydrolysis by the method of Inaba et al. (Journal of the Japan Food Industry Association, Vol. 43, No. 11, p1212 (1996)), or Masukawa et al. (Journal of the Japanese Food Industry Association, Vol. 32, No. 12). Flavonoid mixture containing glucose glycoside obtained by hydrolysis of luteolin-7-glucoside, quercetin-3-glucoside, eriodictyol-3-glucoside, etc. obtained by enzymatic hydrolysis by the method of p869 (1985)) And / or glucose glycosides and glycosides containing deoxy sugars such as rutinose glycosides such as loniserine and rutin It may be a flavonoid mixture mixed to adjust the R / Z ratio.
Furthermore, sugar ratio-adjusted glycosides are added to the sugar chains of rutinose glycosides such as loniserine (luteoline-7-lutinoside), rutin (quercetin-3-lutinoside), and eriocitrin (eriodictyol-7-lutinoside)). Rutinose glycosides such as glucosyl loniserine, glucosyl rutin, and glucosyl eriocitrin obtained by a sugar addition reaction such as the method of Yoneya et al. (Biosci. Biotech. Biochem., Vol. 58, No. 11, p1990 (1990)). Adjust R / Z ratio by mixing flavonoid mixture containing sugar adduct and / or rutinose glycoside sugar adduct and glycoside containing deoxy sugar such as rutinose glycoside such as loniserine and rutin. Flavonoid mixtures.
本発明において、フラボノイド類は、R/Z=0〜0.5未満のフラボノイド配糖体を
含むものであるのが好ましい。フラボノイド類中の該フラボノイド配糖体の含有量は、50%以上であるのが好ましく、更に60〜100%、特に70〜97%、殊更80〜95%であるのが好ましい。
In the present invention, the flavonoids preferably contain a flavonoid glycoside having R / Z = 0 to less than 0.5. The content of the flavonoid glycoside in the flavonoids is preferably 50% or more, more preferably 60 to 100%, particularly preferably 70 to 97%, and particularly preferably 80 to 95%.
本発明において、R/Zを求めるためには、まず、塩酸を用いて、フラボノイド配糖体から結合糖を加水分解する(「植物色素」、林孝三著、養賢堂、昭和55年)。次いで、糖をトリメチルシリル化して、ガスクロマトグラフィーにより、全糖とデオキシ糖を定量して、R/Zを求める(「総合多糖類科学(上)」、原田篤也・小泉岳夫編、講談社、昭和48年)。 In the present invention, in order to obtain R / Z, first, a linking sugar is hydrolyzed from a flavonoid glycoside using hydrochloric acid ("Plant pigment", written by Kozo Hayashi, Yokendo, 1980). Next, saccharides are trimethylsilylated, and total sugars and deoxy sugars are quantified by gas chromatography to determine R / Z (“Comprehensive Polysaccharide Science (above)”, Atsaya Harada and Takeo Koizumi, Kodansha, Showa 48 Year).
本発明において、フラボノイド類の誘導体とは、2分子以上のフラボノイドが重縮合した重合物、又はフラボノイドのC環が開環したカルコン体をいう。 In the present invention, a flavonoid derivative refers to a polymer obtained by polycondensation of two or more flavonoids, or a chalcone body in which the C ring of the flavonoid is opened.
本発明において、液体調味料中の(C)エタノールの含有量は1〜10%であるのが好ましく、より好ましくは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、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 liquid seasoning is preferably 1 to 10%, more preferably 2 to 7%, even more preferably 2.5 to less than 5%, especially 3 to 4.5. % Is preferred because it increases the solubility of flavonoids and gives a clear taste overall.
更に、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、風味バランス、すっきりとした呈味の点で好ましい。 Furthermore, content of (C) ethanol in liquid seasoning is 25-250 parts with respect to 100 parts of (A) sodium, Preferably it is 40-200 parts, More preferably, it is 55-175 parts, Furthermore, 70-150 parts. In particular, 80 to 135 parts, especially 85 to 125 parts is preferable in terms of solubility of flavonoids, flavor balance, and refreshing taste.
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、液体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 product or the like is used as a raw material for a liquid seasoning in addition to sake such as sake or wine, a brewed seasoning such as soy sauce or miso, ethanol derived from the raw material may be contained. 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、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、うま味増強、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 liquid seasoning is preferably 0.1 to 10%, more preferably 0.5 to 7%, further 1 to 5%, and particularly 1. The content of 5 to 4%, particularly 2 to 3.5% is preferable in terms of umami enhancement 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、うま味増強、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, It is preferable to contain 40 to 50 parts in terms of umami enhancement 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 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 liquid seasoning of the present invention is preferably based on a brewing seasoning from the viewpoint of the sustainability of salty taste, flavor, etc.In this case, the amino acids include those derived from raw material soy sauce, and in the above range If not, it is preferable to 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。 In the liquid seasoning of the present invention, among the acidic amino acids and basic amino acids, aspartic acid and glutamic acid, which are acidic amino acids, are preferable from the standpoint of the persistence of salty taste, and it is further preferable to use aspartic acid and glutamic acid in combination. From the standpoint of sustainability. In this case, the content of aspartic acid is preferably 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、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, it is preferable from the viewpoint of flavor that potassium salt, magnesium salt, calcium salt or the like is used as the alkali metal or alkaline earth metal other than sodium. 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.
本発明の液体調味料において、(E)カリウムの含有量は0.02〜10%であるのが好ましく、より好ましくは0.1〜7%、更に0.5〜5%、特に1.1〜4.2%、殊更1.8〜3%であることが、苦味や刺激味といったカリウム由来の異味を生じない点から好ましい。また、カリウムは、フラボノイド類と一緒に用いることで、カリウムとフラボノイド類の異味を抑制することができる。カリウムは塩味があり、かつ異味が少ない点から塩化カリウムであることが好ましい。塩化カリウムを用いる場合は、その含有量を0.03〜10%、好ましくは0.19〜9%、更に0.95〜8%、特に2〜6%、殊更3.5〜5.7%とすることが好ましい。 In the liquid seasoning of the present invention, the content of (E) potassium is preferably 0.02 to 10%, more preferably 0.1 to 7%, even more preferably 0.5 to 5%, and particularly 1.1. It is preferable from the point which does not produce the nasty taste derived from potassium, such as a bitter taste and an irritating taste, to be -4.2%, especially 1.8-3%. Further, when potassium is used together with flavonoids, it is possible to suppress the taste of potassium and flavonoids. Potassium is preferably potassium chloride from the viewpoint that it has a salty taste and little off-taste. When potassium chloride is used, its content is 0.03 to 10%, preferably 0.19 to 9%, further 0.95 to 8%, particularly 2 to 6%, especially 3.5 to 5.7%. It is preferable that
本発明において、(E)カリウムの含有量は原子吸光光度計(Z−2000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。 In the present invention, the content of (E) potassium can be measured by an atomic absorption photometer (Z-2000 type Hitachi Polarized Zeeman atomic absorption photometer).
本発明の液体調味料は、(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 liquid seasoning of this invention can be manufactured by mix | blending, stirring, and mixing so that (A) sodium, (B) flavonoids, and (C) ethanol may become predetermined amount. 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。加熱温度は60℃以上であることが好ましく、より好ましくは70〜130℃、更に75〜120℃、特に80〜100℃、殊更85〜95℃で加熱することが、風味(塩味の先味が強化されかつまろやかとなる)、安定性、色等の点から好ましい。加熱時間は、加熱温度により異なるが、60℃の場合は10秒〜120分、更に30秒〜60分、特に1分〜10分、殊更2分〜5分であることが、風味、安定性、色等の点から好ましい。80℃の場合は、2秒〜60分、更に5秒〜30分、特に10秒〜10分、殊更30秒〜5分であるのが、風味、安定性、色等の点から好ましい。90℃の場合は、1秒〜30分、更に2秒〜10分、特に5秒〜5分、殊更10秒〜2分であるのが、風味、安定性、色等の点から好ましい。また、加熱温度と加熱時間を組合せて、60〜70℃で10分以上加熱した後、80℃で1分以上加熱する方法でもよい。 The 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. The heating temperature is preferably 60 ° C. or more, more preferably 70 to 130 ° C., more preferably 75 to 120 ° C., particularly 80 to 100 ° C., particularly 85 to 95 ° C. From the viewpoints of stability and color. The heating time varies depending on the heating temperature, but in the case of 60 ° C., it is 10 seconds to 120 minutes, further 30 seconds to 60 minutes, particularly 1 minute to 10 minutes, especially 2 minutes to 5 minutes. From the viewpoint of color and the like, it is preferable. In the case of 80 ° C., 2 seconds to 60 minutes, further 5 seconds to 30 minutes, particularly 10 seconds to 10 minutes, especially 30 seconds to 5 minutes are preferable from the viewpoint of flavor, stability, color and the like. In the case of 90 ° C., 1 second to 30 minutes, 2 seconds to 10 minutes, particularly 5 seconds to 5 minutes, and particularly 10 seconds to 2 minutes are preferable from the viewpoint of flavor, stability, color and the like. Moreover, the method of heating for 1 minute or more at 80 degreeC may be sufficient, after heating at 60-70 degreeC for 10 minutes or more combining the heating temperature and the heating time.
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.
本発明の液体調味料において、遊離の糖類の含有量は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 liquid seasoning of the present invention, the content of free saccharides is preferably less than 3.5%, more preferably 0.1 to 3%, particularly 0.2 to 2%, 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、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。これらの物質の液体調味料中での含有量は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. Examples of other substances having a blood pressure lowering action include γ-aminobutyric acid, vinegar, nicotianamine, nucleic acid derivatives, soy sauce cake, sphingolipids, polyphenols, substances having angiotensin converting enzyme inhibitory activity, and the like. The content of these substances in the liquid seasoning is 0.05 to 5%, more preferably 0.2 to 3%, especially 0.5 to 2% in terms of physiological function, flavor and stability. 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, the liquid seasoning of the present invention can be expected to have a blood pressure lowering effect.
本発明の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 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, IC50) as a peptide derived from wheat. : 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、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, in the seasoning, the nitrogen content of the portion excluding the component (B) and the substance having a blood pressure lowering action is 1.6% or more, which contains flavonoids and substances having a blood pressure lowering action Despite being made, 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。 In the 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.
また、本発明の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。 Further, in the liquid seasoning of the present invention, the pH is 3 to 6.5, further 4 to 6, particularly 4.5 to 5.5, and particularly 4.6 to less than 5.0. This is preferable. Furthermore, it is preferable to have special values of 4 to 9% chlorine and 20 to 45% solid content.
本発明の液体調味料を、食品の加工・調理を含む製造に使用することで、食品の風味改善効果、ナトリウム量の少ない食品の設計、製造が可能となる。従って、本発明は、食品の製造方法としても有用である。 By using the liquid seasoning of the present invention for production including processing and cooking of foods, it is possible to design and produce foods with a flavor improving effect and foods with a small amount of sodium. Therefore, the present invention is also useful as a food production method.
なお、本発明において、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 liquid seasoning, it mixes and manufactures the seasoning liquid containing a soy sauce, and component (A), (B), (C). it can. 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.
本発明の液体調味料は、液体調味料を容器に充填した容器詰液体調味料であるのが好ましい。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 liquid seasoning of the present invention is preferably a container-packed liquid seasoning in which a liquid seasoning is filled in 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. 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.
本発明の液体調味料は、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 liquid seasoning of this invention can be used for various foodstuffs. By using the liquid seasoning of the present invention, the persistence of salty taste is enhanced, so that it is possible to design and manufacture foods with a small amount of sodium or salt.
本発明の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 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, shark fin Soups such as soup, soup, sauces, noodles such as buckwheat, udon, ramen, pasta, rice cooked foods such as rice porridge, miscellaneous dishes, risotto, tea pickles, roasted curry, hay, ham, sausage, bacon, Processed livestock products such as cheese, processed fish products such as kamaboko, dried fish, salted and delicacy, processed vegetable products such as pickles, potato chips, rice crackers, cookies and other confectionery, sashimi, soaked, chilled fish, boiled tofu, hot pot, stewed food And cooked foods such as fried foods, grilled foods, and steamed foods. That is, the liquid seasoning of the present invention can be used in (i) an application in which the product of the present invention is sprinkled on the food, (ii) an application of applying the food to the product of the present invention, (iii) Examples include the use of cooking using foodstuffs, and (iv) the use of manufacturing processed foods using the product of the present invention.
本発明の液体調味料の、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 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%. It is preferable in terms of flavor balance and salt intake.
[試験例] [Test example]
(1)液体調味料1〜9
表1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)、カテキン製剤K、ナリンギン(「サンフィックス」、三栄源FFI)、糖付加ルチン(「αGルチンP」、東洋精糖)、ケルセチン(関東化学)、エタノール(和光純薬工業)を添加し、閉栓して容器詰め液体調味料1〜9(ナトリウム含量3.2%、カリウム含量0.2%、エタノール含量4%)を調製した。尚、カテキン製剤中の各カテキン類の含量を表2に示す。
(1) Liquid seasonings 1-9
In the formulation shown in Table 1, in a glass sample bottle (50 mL volume), reduced salt soy sauce (“maru soy reduced salt soy sauce”, Kikkoman), catechin preparation K, naringin (“Sunfix”, Saneigen FFI), sugar-added rutin (“ΑG rutin P”, Toyo Seika), quercetin (Kanto Chemical), ethanol (Wako Pure Chemical Industries, Ltd.), stoppered and filled in a liquid seasoning 1-9 (sodium content 3.2%, potassium content 0) 2%, ethanol content 4%). In addition, Table 2 shows the content of each catechin in the catechin preparation.
これらの液体調味料について、官能で風味評価を行った。その結果を表1に示す。 About these liquid seasonings, taste evaluation was performed sensuously. The results are shown in Table 1.
表1に示すように、オルト位にOH基を有するフラボノイド類として、カテキン類を配合した液体調味料3〜6では、トップに感じる塩味が増強され、塩味の先味が強化されることが明らかとなった。それに伴いフラボノイド類特有の異味(渋味・苦味)も感じられた。オルト位にOH基を有する糖付加ルチンやケルセチンを配合した液体調味料7、8でも、同様な傾向であった。これに対して、オルト位にOH基を有さないフラボノイドであるナリンギンを配合した液体調味料9では、苦味が非常に強くなり、好ましいものではなかった。 As shown in Table 1, it is clear that the liquid seasonings 3 to 6 containing catechins as flavonoids having an OH group at the ortho position enhance the salty taste at the top and enhance the salty taste. It became. Along with this, an unusual taste (astringency and bitterness) peculiar to flavonoids was also felt. The same tendency was observed with liquid seasonings 7 and 8 containing sugar-added rutin or quercetin having an OH group at the ortho position. On the other hand, in the liquid seasoning 9 which mix | blended naringin which is a flavonoid which does not have OH group in ortho position, bitterness became very strong and was not preferable.
(2)液体調味料10〜18
表3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)、カテキン製剤K、U、A又はH、糖付加ルチン(「αGルチンP」、東洋精糖)、エタノール(和光純薬工業)、塩化カリウム(和光純薬工業)を添加し、閉栓して容器詰め液体調味料10〜18(エタノール含量4%)を調製した。尚、カテキン製剤中の各カテキン類の含量を表2に示す。
(2) Liquid seasoning 10-18
In the composition shown in Table 3, in a glass sample bottle (50 mL volume) reduced salt soy sauce (“maru soy reduced salt soy sauce”, Kikkoman), catechin preparations K, U, A or H, sugar-added rutin (“αG rutin P”) , Toyo Sugar Co., Ltd.), ethanol (Wako Pure Chemical Industries), potassium chloride (Wako Pure Chemical Industries) were added, and the container was closed to prepare a container-packed liquid seasoning 10-18 (ethanol content 4%). In addition, Table 2 shows the content of each catechin in the catechin preparation.
これら液体調味料の「塩味の先味」、「カリウム由来の異味」、「フラボノイド類由来の異味」について、下記評価基準にて、官能評価を行った。その結果を表3に示す。 These liquid seasonings were subjected to sensory evaluation based on the following evaluation criteria for “salt taste”, “potassium-derived taste”, and “flavonoid-derived taste”. The results are shown in Table 3.
〔塩味の先味の評価基準〕
a:トップに感じる塩味が、対照品よりも非常に強い。
b:トップに感じる塩味が、対照品よりも強い。
c:トップに感じる塩味が、対照品よりもやや強い。
d:トップに感じる塩味が、対照品と同等である。
e:トップに感じる塩味が、対照品よりも弱い。
[Evaluation criteria for salty taste]
a: The saltiness felt at the top is much stronger than the control product.
b: The saltiness felt at the top is stronger than the control product.
c: The saltiness felt at the top is slightly stronger than the control product.
d: The saltiness felt at the top is equivalent to the control product.
e: The saltiness felt at the top is weaker than the control product.
〔カリウム由来の異味の評価基準〕
a:カリウム由来の苦味、刺激味といった異味を全く感じない。
b:カリウム由来の苦味、刺激味といった異味が対照品に比べかなり低減している。
c:カリウム由来の苦味、刺激味といった異味が対照品に比べやや低減している。
d:カリウム由来の苦味、刺激味といった異味が対照品と同等である。
e:カリウム由来の苦味、刺激味といった異味が対照品よりも強い。
[Evaluation criteria for taste derived from potassium]
a: No nasty taste such as bitterness or pungent taste derived from potassium.
b: Unusual tastes such as potassium-derived bitterness and pungent taste are considerably reduced compared to the control product.
c: Disgusting tastes such as potassium-derived bitterness and pungent taste are slightly reduced compared to the control product.
d: Different tastes such as potassium-derived bitterness and pungent taste are equivalent to the control product.
e: Off-flavors such as potassium-derived bitterness and pungent taste are stronger than the control product.
〔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渋味、苦味といった異味を全く感じない。
b:フラボノイド類由来の渋味、苦味といった異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渋味、苦味といった異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渋味、苦味といった異味が対照品と同等である。
e:フラボノイド類由来の渋味、苦味といった異味が対照品よりも強い。
[Evaluation criteria for off-flavors derived from flavonoids]
a: No nasty taste such as astringency and bitterness derived from flavonoids.
b: Unpleasant tastes such as astringency and bitterness derived from flavonoids are considerably reduced compared to the control product.
c: Flavors such as astringency and bitterness derived from flavonoids are slightly reduced compared to the control product.
d: Off-flavors such as astringency and bitterness derived from flavonoids are equivalent to the control product.
e: Unpleasant taste such as astringency and bitterness derived from flavonoids is stronger than the control product.
表3に示すように、オルト位にOH基を有するフラボノイド類を含有する液体調味料に、塩化カリウムを配合することにより、フラボノイド類特有の異味とカリウム由来の異味が、低下することが示された。 As shown in Table 3, by adding potassium chloride to a liquid seasoning containing flavonoids having an OH group at the ortho-position, it is shown that the flavor unique to flavonoids and the flavor derived from potassium are reduced. It was.
(3)液体調味料19〜23(高温保存性試験)
表4に示す配合で、ガラス製サンプル瓶(50mL容)に濃口醤油(「丸大豆しょうゆ」、キッコーマン)、ルチン(和光純薬工業)、ナリンギン(関東化学)、糖付加ルチン(「αGルチンP」、東洋精糖、R/Z=0.34)、エタノール(和光純薬工業)を添加し、閉栓して容器詰め液体調味料19〜23(ナトリウム含量5.9%、カリウム含量0.4%、エタノール含量4%)を調製した。
これらの液体調味料を、スクリューキャップ式ガラス製遠心管(IWAKI、10mL容)に、4gずつ入れ、キャップを閉めて、60℃の恒温槽に静置した。5日後に取り出し、目視で状態を観察した。その結果を表4に示す。
(3) Liquid seasoning 19-23 (high temperature storage stability test)
In the formulation shown in Table 4, in a glass sample bottle (50 mL volume), dark soy sauce (“Maru soybean soy sauce”, Kikkoman), rutin (Wako Pure Chemical Industries), Naringin (Kanto Chemical), sugar-added rutin (“αG rutin P”) ”Toyo Sugar Co., R / Z = 0.34), ethanol (Wako Pure Chemical Industries) was added, the container was closed and the liquid seasoning 19-23 (sodium content 5.9%, potassium content 0.4%) , Ethanol content 4%).
4g of these liquid seasonings were put into a screw cap type glass centrifuge tube (IWAKI, 10mL capacity), the cap was closed, and it was left still in a 60 degreeC thermostat. The product was taken out after 5 days and visually observed. The results are shown in Table 4.
表4に示すように、液体調味料19〜21では沈殿が観察され、高温での保存性が良好ではないことが示された。これに対し、液体調味料22、23では沈殿が観察されず、高温での保存安定性が良好であることが判明した。
このようにオルト位にOH基有するフラボノイド配糖体で、配糖体の糖組成が特定範囲(R/Z=0.34)である糖付加ルチンを配合することで、高温保存時における沈殿発生が抑制され、保存安定性に優れていることが示された。
As shown in Table 4, precipitation was observed in the liquid seasonings 19 to 21, indicating that the storage stability at high temperatures was not good. On the other hand, no precipitation was observed in the liquid seasonings 22 and 23, and it was found that the storage stability at high temperatures was good.
In this way, flavonoid glycosides having an OH group at the ortho position, and the addition of sugar-added rutin with a sugar composition of the glycoside in a specific range (R / Z = 0.34), precipitates during high-temperature storage Was suppressed, and it was shown that it was excellent in storage stability.
(5)液体調味料24〜26(加熱処理)
濃口醤油(「丸大豆しょうゆ」、キッコーマン)500部と減塩醤油(「丸大豆減塩しょうゆ」、キッコーマン)500部とを混合したものに、表5に示す配合で、糖付加ルチン(「αGルチンP」、東洋精糖)、カテキン製剤K、塩化カリウム(和光純薬工業)を添加した後、エタノールを加え攪拌、混合した。これをガラス製三角フラスコに入れて、アルミ箔で蓋をして、70℃のウオーターバスで10分間加熱した。次いで、流水で冷却し、容器に充填した。密栓して冷蔵庫で1週間静置し、容器詰め液体調味料24〜26を製造した(低塩醤油、ナトリウム含量4.3%、カリウム含量2.4%、エタノール含量4.5%)。これらについて、官能で風味評価を行った。その結果を表5に示す。
(5) Liquid seasoning 24-26 (heat treatment)
A mixture of 500 parts dark soy sauce (“maru soy soy sauce”, Kikkoman) and 500 parts salt-reduced soy sauce (“maru soy soy sauce soy sauce”, Kikkoman) is added to the sugar-added rutin (“αG” in the formulation shown in Table 5. Rutin P ”, Toyo Seika), catechin preparation K, and potassium chloride (Wako Pure Chemical Industries) were added, and ethanol was added and stirred and mixed. This was placed in a glass Erlenmeyer flask, covered with aluminum foil, and heated in a 70 ° C. water bath for 10 minutes. Then it was cooled with running water and filled into a container. Sealed and allowed to stand in a refrigerator for 1 week to prepare liquid seasonings 24 to 26 in a container (low salt soy sauce, sodium content 4.3%, potassium content 2.4%, ethanol content 4.5%). About these, flavor evaluation was performed by sensuality. The results are shown in Table 5.
表5に示すように、加熱処理を施すと、全体的に風味がまとまることがわかった。フラボノイド類を添加した液体調味料25、26では、塩味の先味がやや強くなると共に、カリウム由来の異味が低減し、醤油の香りが立つ傾向にあった。 As shown in Table 5, it was found that when the heat treatment was performed, the flavor was collected as a whole. In the liquid seasonings 25 and 26 to which flavonoids were added, the taste of salty taste was slightly strong, the off-tasting taste derived from potassium was reduced, and the aroma of soy sauce tended to stand.
Claims (8)
(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%
を含有する液体調味料であって、(B)フラボノイド類が、1分子内に隣接するOH基を2つ以上有するものである液体調味料。 Next (A), (B) and (C)
(A) Sodium 0.4-8 mass%
(B) Flavonoids 0.01-4% by mass
(C) Ethanol 1-10% by mass
A liquid seasoning comprising (B) a flavonoid having two or more adjacent OH groups in one molecule.
R/Z=0〜0.5未満 式(1)
ここで、RとZは、それぞれ下記の数のことである。
R;フラボノイド配糖体1モル中のデオキシ糖のモル数
Z;フラボノイド配糖体1モル中の全構成糖のモル数 The liquid seasoning according to claim 2, wherein in (B), the sugar constituting the flavonoid glycoside satisfies the following formula (1).
R / Z = 0 to less than 0.5 Formula (1)
Here, R and Z are the following numbers, respectively.
R: moles of deoxy sugar in 1 mole of flavonoid glycoside Z: moles of all constituent sugars in 1 mole of flavonoid glycoside
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JP2010259404A (en) * | 2009-05-11 | 2010-11-18 | Kao Corp | Method for sterilizing or preserving food material |
JP2014082999A (en) * | 2012-10-24 | 2014-05-12 | Mc Food Specialties Inc | Flavor improving method utilizing flavonoid |
JP5702014B1 (en) * | 2014-05-21 | 2015-04-15 | キッコーマン株式会社 | Brewing seed meal, brewing meal and soy sauce-like seasoning |
JP2016013083A (en) * | 2014-07-01 | 2016-01-28 | 花王株式会社 | Noodle soup |
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