JP2011062170A - Low-salt miso or low-salt miso seasoning including salty taste enhancing agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide Miso bringing out the feeling of excellent salty taste even having a low salt content by adding a salty taste enhancing agent for replenishing the weakness and unsatisfactoriness of salty taste. <P>SOLUTION: The low-salt Miso or low-salt Miso seasoning enhanced in salty taste includes 0.5-20.0 wt.% of the mixture of an animal protein enzymatic decomposition product and a vegetable protein enzymatic decomposition product, 1.0-20.0 wt.% of potassium chloride, and 0.1-10.0 wt.% of basic amino acid. The ratio of each of active ingredients in the mixture of an animal protein enzymatic decomposition product and a vegetable protein enzymatic decomposition product is preferably (1:10)-(10:1). It is preferable that animal protein is fish and shellfish extract, and vegetable protein is either protein of soybean, wheat, or corn. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention is a low-salt miso that feels a good salty taste even though the salt content is reduced by adding a salty taste enhancer to make up for the weakness and unsatisfactory saltiness due to the reduced salt content. Related to low salt miso seasoning.

Salt (sodium chloride) is an essential nutrient for humans. For example, adjustment of water and pH in the body, digestion of food, absorption of nutrients, neurotransmission, and the like can be mentioned, which play an important role in their functions. Furthermore, salt plays an important role in determining the taste of food and drink. For example, enhancement of umami and flavor, preservation of food, production of fermented foods such as miso, soy sauce and bread, texture of kneaded products and udon, stabilization of chlorophyll and retention of color. Thus, although it is an essential salt for human life, its excessive intake is thought to increase the risk of causing diseases such as hypertension, kidney disease, heart disease, etc. although there are various theories. For this reason, reducing salt intake, particularly sodium intake, is regarded as important and strongly desired. This is not only to cure a disease that has already developed, but also to take preventive measures for healthy individuals.
In order to reduce the intake of salt, simply reducing the amount of salt used in the seasoning and processing of foods and drinks can be considered, but as discussed above, salt plays an important role in the flavor of food. Therefore, a food or drink that simply reduces the amount of salt used loses the flavor and is unsavory. Therefore, there is a strong demand for the development of technology that does not impair the salty taste and flavor of food and drink even when the salt is reduced.

  As one of salt reducing methods for reducing salt without impairing salty taste and flavor in conventional foods and drinks, there is a method of using a substance that exhibits salty taste, that is, a salt substitute substance. Representative examples thereof include potassium salts such as potassium chloride, ammonium salts such as ammonium chloride, magnesium salts such as magnesium chloride, and the like. Furthermore, amino acid hydrochlorides such as glycine ethyl ester hydrochloride and lysine hydrochloride, and peptides composed of basic amino acids such as ornithyl taurine, ornithyl-beta-alanine, and glycyl lysine are known. These salty taste substitutes have drawbacks such as bitterness, unique taste, and unpleasant taste in addition to salty taste. As a technique for reducing salt using these salty taste substitutes and suppressing unpleasant taste other than salty taste, potassium chloride, ammonium chloride, calcium lactate, sodium L-aspartate, L-glutamate and / or nucleic acid A seasoning composition (Patent Document 1) obtained by mixing a systemic taste substance at a specific ratio, a method for suppressing bitterness of potassium chloride (Patent Document 2) in combination with a calcium salt or a magnesium salt of an organic acid, etc. are known. Yes. However, the salt reduction technology that meets the needs of consumers has not yet been reached because of unpleasant taste other than salty taste and low salty strength.

  Furthermore, as another salt reduction method to reduce salt without losing salty taste and flavor in foods and drinks, use a substance that enhances salty taste and does not impair salty taste even if salt is reduced, that is, a salty taste enhancing substance There is a way to do it. For example, a combination of L-arginine, L-aspartic acid and sodium chloride (patent document 3), a peptide having a molecular weight of 50,000 daltons or less obtained by hydrolyzing collagen (patent document 4), thaumatin (patent document 5), Protein hydrolysates (Patent Document 6), trehalose (Patent Document 7), yeast extract (Patent Document 8), peptides obtained by hydrolyzing and deamidating proteins (Patent Document 9), bases Numerous things have been reported, such as a taste improver (Patent Document 10) mainly composed of a neutralized salt produced by reacting a functional amino acid with citric acid. However, from the viewpoints of salt reduction effect, flavor, economy, etc., it has not yet reached an effective technology or technology that meets the needs of consumers, and even if salt is reduced, salt taste and flavor are impaired. There is a strong need for effective salt reduction techniques.

Miso, one of Japan's leading seasonings, has a unique flavor and is a seasoning that is indispensable for the Japanese, especially for the Japanese every day. For miso, ordinary miso such as rice miso using rice as the raw material for koji, barley miso using barley or bare wheat, bean miso using soybean, or other processed miso using vegetables as raw materials Etc. There is also a mixed miso that mixes these miso at various ratios. Miso usually contains about 5 to 15% by weight of salt.
As an example of low-salt miso, Patent Document 11 describes a reduced-salt miso in which moisture is reduced along with salt. Patent Document 12 describes miso using an alkali metal salt of gluconic acid instead of salt. Patent Document 13 describes a salt-free miso that does not contain salt while retaining umami by adding an amino acid.

JP-A-11-187841 JP-A-4-108358 US Pat. No. 5,145,707 JP-A 63-3766 JP-A-63-137658 JP 7-289198 A Japanese Patent Laid-Open No. 10-66540 JP 2000-37170 A International Publication No. 01/039613 Pamphlet JP 2003-1444088 A JP-A-2-138949 Japanese Patent Laid-Open No. 10-57003 JP 2004-215626 A

  This invention makes it a subject to provide the miso which feels favorable salty taste, even if content of salt is low by adding the salty taste enhancer for supplementing weakness and unsatisfactory salty taste.

The present invention has been found that by using an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein together, it exhibits a significantly stronger salty taste-enhancing effect than that used alone, and by using it in combination with other components, As a result of diligent study on a formulation that does not lose the taste and flavor of miso while reducing the salt content of miso, the following low salt miso or low salt miso seasoning of (1) to (8) The gist.
(1) 0.5-20.0% by weight of a mixture of an enzymatic degradation product of an animal protein and an enzymatic degradation product of a plant protein, 1.0-20.0% by weight of potassium chloride, and a basic amino acid 0.1-10.0 Low salt miso or low salt miso seasoning having a salt concentration of 13% by weight or less, wherein the salt concentration is 13% by weight or less.
(2) The low salt miso or low salt miso seasoning according to (1), wherein the ratio of each active ingredient in the mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein is 1:10 to 10: 1.
(3) The low salt miso or low salt miso seasoning according to (1) or (2), wherein the enzyme degradation product is treated with a proteolytic enzyme.
(4) The low salt miso or low salt miso seasoning according to any one of (1) to (3), wherein the animal protein is a seafood protein.
(5) The low salt miso or low salt miso seasoning according to any one of (1) to (4), wherein the animal protein is a seafood extract.
(6) The low salt miso or low salt miso seasoning according to any one of (1) to (5), wherein the plant protein is a protein of soybean, wheat or corn.
(7) The low salt miso or low salt miso seasoning according to any one of (1) to (6), wherein the basic amino acid is arginine.
(8) The low salt miso or low salt miso seasoning according to any one of (1) to (7), wherein the pH is adjusted to 4.0 to 7.0.

  The low-salt miso and low-salt miso seasoning of the present invention can give a salty taste higher than the actual salt amount, although the amount of salt contained is small compared to normal miso or miso seasoning. Therefore, even if it is used in the same way as normal miso, the intake of salt can be reduced.

In Example 5, the result of having evaluated the salty taste enhancing effect of this invention salty taste enhancer which mixed various animal protein enzyme degradation products and various plant protein enzyme degradation products is shown. In Example 6, the result of having evaluated the salty taste enhancement effect by the compounding quantity of the bonito soup extract enzyme degradation product and the isolation | separation soybean protein enzyme degradation product is shown. In Example 9, the result of having evaluated the difference in the salty taste enhancement effect by the difference in the decomposition time of the bonito soup extract enzyme decomposition product and the isolation | separation soybean protein enzyme decomposition product is shown. In Example 11, the result of having measured the dipeptide content of the bonito soup extract enzyme decomposition product and the isolation | separation soybean protein enzyme decomposition product is shown.

The miso of the present invention is a rice miso that uses rice as a raw material for koji, a barley miso that uses barley or bare wheat, a normal miso such as a bean miso that uses soybeans, or other vegetables. Processed miso. There is also a mixed miso that mixes these miso at various ratios. The miso seasoning is a miso-based seasoning that uses these miso as a main ingredient and is blended with other seasonings. Usually, the salt content of miso is about 5 to 13% by weight.
In the present invention, the low-salt miso or low-salt miso seasoning is miso or the like in which the amount of salt contained is lower than that of normal miso. Although the original salt content differs depending on the miso, it cannot be defined in a lump, but it is 20% or more, preferably 30% or more, particularly preferably 40% or less less than the amount of salt contained in conventional miso that is usually marketed. Miso or miso seasoning. According to the present invention, even if the salt amount of the conventional miso is reduced by 50%, it is possible to produce a miso that feels the salty taste of the conventional miso and the degree of identification. According to the revised 7th edition commercial processed food ingredient table (Joshi Nutrition University Press), except for sweet miso such as white miso, the salt content is 9-12%. What was reduced can be said to be the low salt miso or low salt miso seasoning of the present invention.

  The manufacturing method of miso is a conventional method. For example, raw soybeans are washed and immersed in water and then steamed. This is crushed into a minced shape, and a mixture obtained by adding an additive such as salt or an alkali metal salt of gluconic acid to the koji is blended. It is aged at room temperature for about 6 months and then manufactured by filtration. In general, this is followed by the addition of alcohol, packaging and firing.

In the present invention, one of the components that enhances the salty taste of low salt miso or low salt miso seasoning is a salty taste enhancer containing an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein.
In the present invention, animal protein refers to proteins derived from livestock meat, poultry, seafood meat, internal organs, and proteins such as milk and eggs. Specifically, various animal-derived proteins such as beef extract, chicken extract, pork extract, fish meat extract, casein, gelatin, and egg white can be used. Particularly preferred are seafood extracts. Examples include bonito extract, white child extract, leaf extract, esos extract, tuna extract, scallop extract, krill extract, and tarako extract. Boiled juice derived from the canned manufacturing process can also be used.
In the present invention, the plant protein is a protein obtained from cereals, vegetables and the like. Specifically, various plant-derived proteins obtained by processing soybeans, wheat, corn, rice and the like can be used. Preferred are isolated soy protein, soy milk protein, concentrated soy protein, defatted soy protein, wheat gluten, corn gluten, and the like.

In the present invention, the enzyme degradation product is a product obtained by decomposing the above-mentioned animal protein or plant protein into a mixture of amino acids and peptides with an enzyme. Various proteolytic enzymes can be used. Since it is sufficient that the protein is substantially enzymatically decomposed, a decomposition product by fermentation or the like may be used.
Examples of the protein hydrolase include endopeptidase and exopeptidase, and these may be used alone or in combination.
Examples of endopeptidases include serine proteases typified by trypsin, chymotrypsin and subtilisin, aspartic proteases typified by pepsin, metalloproteases typified by thermolysin, and cysteine proteases typified by papain. Specific examples of endopeptidases marketed for food addition include Alcalase (Novozymes), Neutase (Novozymes), Nucleicin (Hichiai), Sumiteam MP (Nippon Chemical Industries), Bromelain F (Amano) Pharmaceutical), Orientase 20A (manufactured by HIVI), Morsin F (manufactured by Kikkoman), Newase F (manufactured by Amano Pharmaceutical), Sumiteam AP (manufactured by Shin Nippon Chemical Industry) and the like. Examples of enzymes with exopeptidase activity that are commercially available for food addition include flavorzyme (manufactured by Novozymes), Sumiteam FP (manufactured by Shinnippon Kagaku Kogyo), actinase (manufactured by Kaken Pharmaceutical), coclase P (manufactured by Genencor), etc. Is mentioned. In particular, animal proteins are preferably treated with an alkaline protease. Specific examples include alcalase and Sumiteam MP. Furthermore, a favorable result may be obtained by combining two or more types of proteases. Specifically, a combination of alcalase and flavorzyme or orientase ONS and flavorzyme is preferable. In particular, in plant proteins, it is preferable to combine two or more types of proteases, and at least one type is particularly preferably an acidic protease. Specifically, a combination of papain and Sumiteam MP, nucleicin and coclase P is preferable, and a combination of morsin and orientase 20A, orientase 20A and Sumiteam MP, morsin and coclase P, neutrase and orientase 20A is particularly preferable. When an enzyme is selected, a combination of enzymes that does not completely decompose into a free amino acid and produces a large number of oligopeptides having 2 to 4 amino acids such as dipeptide is preferable. These enzymes are preferably reacted with the raw materials for 1 to 48 hours, particularly 3 to 24 hours under conditions of temperature and pH suitable for each. The enzyme degradation product thus obtained can be used as it is. These enzymatic degradation products are preferably those having an average peptide chain length of 2 to 3 by the TNBS method. Alternatively, it is preferable that the enzymatic degradation of the protein is degraded to such a degree that the amino nitrogen measured by the formol method is 1.8% or more in the case of animal protein degradation products and 2.5% or more in the case of plant protein degradation products. .
The enzyme degradation product may be deamidated as shown in Example 4. Deamidation may be performed by a known method.

  The present invention is characterized in that it uses an enzyme degradation product of animal protein and an enzyme degradation product of plant protein in combination. As shown in the examples, compared with animal protein alone or plant protein alone, when both are mixed and used, the salty taste enhancing action is clearly enhanced in spite of the same amount as the enzymatic degradation product. The ratio of the two is arbitrary because it is effective by mixing even a little, but usually about 1: 10-10: 1 (weight ratio of active ingredient: in the present invention, the amount of sodium chloride was subtracted from the enzyme degradation product Brix. Used as the amount of active ingredient). The ratio is preferably about 1: 5-5: 1, particularly preferably 1: 3-3: 1.

  In addition, a basic amino acid is further added to the salty taste enhancer of the present invention which is a mixture of an enzyme degradation product of animal protein and a plant protein degradation product obtained by the above method. In this case, examples of the basic amino acid to be used include arginine, lysine, ornithine, and arginine is particularly preferable. Arginine can be commercially available or purified by a conventional method. The amount to be added is preferably 0.05 to 5 parts by weight with respect to 1 part by weight of the active ingredient of the enzyme degradation product. Furthermore, it is preferable to combine potassium chloride. Commercially available potassium chloride may be used. The amount to be added is preferably 0.1 to 10 parts by weight with respect to 1 part by weight of the active ingredient of the enzyme degradation product.

  In the taste and flavor of miso, its pH is important, and when the pH changes, the taste of miso is impaired. The enzymatic degradation product has a pH of about neutral, but when arginine or the like, which is a basic amino acid, is added, the pH tends to be alkaline, so it is preferable to adjust the pH. The pH may be adjusted using a suitable acid, preferably any acid such as citric acid, acetic acid, lactic acid, succinic acid, fumaric acid, phosphoric acid, malic acid, hydrochloric acid and the like. The adjustment time may be adjusted before use, and can be performed at the raw material stage, the intermediate stage of production, or after the final product is obtained. Since the pH of normal miso is 4.0 to 6.0, it may be in the range of about pH 4.0 to 7.0, and preferably about pH 4.0 to 6.0.

Moreover, the salt amount derived from miso is reduced by adding the low salt miso or low salt miso seasoning of the present invention thus obtained to various foods and drinks for the purpose of reducing salt (reducing sodium chloride). Therefore, it is possible to produce a salted food or drink. Since the low salt miso or low salt miso seasoning of the present invention does not have a taste that greatly restricts the use such as sashimi and bitterness, it can be used in a wide range of foods and drinks. As food and drink, any food that uses miso can be used. For example, processed fishery products such as boiled fish, boiled fish, canned foods, udontsuyu, soba soup, raw noodle soup, noodle soup, ramen soup, champon soup, pasta sauce and other noodle soup Examples include foods, processed vegetables such as pickles, soups such as soups, soups, and miso soup.
Moreover, you may use the salty taste enhancer of this invention in combination with the various other additive for the purpose of the other well-known and marketed salt reduction. In addition, when the concentration of potassium chloride is increased, it may feel a peculiar taste such as peculiar bitterness. In that case, it can be eliminated by using a masking agent such as sodium gluconate in combination. The amount of sodium gluconate added may be adjusted depending on the use concentration of potassium chloride or the like, but the use of about 0.1 to 3% by weight is appropriate.

As a method of adding the salty taste enhancer of the present invention to the low salt miso or low salt miso seasoning, it may be simply added to the reduced salt miso produced by the conventional method. It may be added at this stage. In particular, potassium chloride may be added at any stage.
It is preferable to add a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein and arginine to the resulting reduced salt miso. Therefore, the product of the present invention can be easily produced by adding a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein, arginine and potassium chloride to commercially available reduced salt miso.
It is preferable to add the mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein so as to contain 0.5 to 20.0% by weight in the low salt miso or low salt miso seasoning. 10.0% by weight is particularly preferred. Potassium chloride is preferably added in a low salt miso or low salt miso seasoning so as to be contained in an amount of 1.0 to 20.0% by weight, particularly preferably in an amount of 3.0 to 10.0% by weight. preferable. The basic amino acid is preferably added in an amount of 0.1 to 10.0% by weight in a low salt miso or low salt miso seasoning, and is preferably added to an amount of 0.5 to 5.0% by weight. Particularly preferred.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

Analysis method
1． Measurement of salt content The salt content was measured according to the following method. That is, after diluting the sample 25-fold with 1% HCl and shaking for 30 minutes to extract sodium ions, the extracted sample was 1% of an arbitrary amount.
After diluting with HCl, the sodium content was measured with an atomic absorption photometer (manufactured by Hitachi High-Technologies, Z-2000). The amount of salt was calculated by multiplying the obtained sodium content by 2.54.

2． Measurement of the amount of active ingredient The amount of the active ingredient of the enzymatic degradation product of protein was obtained by subtracting the amount of salt from Brix of the enzymatic degradation product of protein. Note that Brix was measured using a Brix meter (manufactured by Atago, PAL-1).

3． Measurement of salty taste enhancing action (salt taste enhancing rate) The salty taste intensity of the sample solution adjusted to a salt concentration of 0.49% (w / w) was measured by a scale standard method. That is, the salty strength of the salt standard solution adjusted to 0.49% (w / w), 0.625% (w / w), 0.76% (w / w), 0.955% (w / w) and the salty strength of the sample solution In comparison, when the concentration of the salt standard solution having a salt solution strength of 4 points was connected by a straight line, the sample solution was evaluated according to where the salt taste was located. The panel consisted of food and beverage seasoning experts. Further, the salty taste enhancement rate of the sample solution was calculated by the following formula in order to show how much the salty strength of the 0.49% salt solution was enhanced.

Manufacture of various animal protein material enzymatic decomposition products Skipjack soup extract: NP-40 (manufactured by Nihon Suisan Co., Ltd., crude protein: 40.0%) 25.0g, Japanese apricot fish meat powder (manufactured by Nihon Suisan Co., Ltd., crude protein: 88.8%) 11.3g S-3 (manufactured by Taiyo Chemical Co., Ltd., crude protein: 93.0%), 10.8 g pork gelatin: AP-100 (manufactured by Nitta Gelatin, crude protein: 93.0%), 10.8 g, egg white: egg white K (manufactured by Kewpie Tamago, crude protein: 86.5%) 11.6 g was dispersed in distilled water, adjusted to pH 8.0 with 2N NaOH, and then further added to 100 g. To each reaction solution, 0.1 g of Sumiteam MP (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added and reacted at 50 ° C. for 24 hours. After the reaction, heat the enzyme at 95 ° C for 30 minutes to deactivate the enzyme, perform centrifugation (Sakuma, 50A-IV type) and filtration (Advantech, NO.2 filter paper) at 7000 rpm for 15 minutes. An enzymatic degradation product of animal protein material was obtained. Table 1 below shows the correspondence between each material and the example numbers and the Brix and NaCl amounts.

Manufacture of various plant protein material enzyme degradation products Wheat gluten: A-Glu-G (Glyco Nutrition, Crude Protein: 89.8%) 11.1 g, Isolated Soy Protein: Fujipro FX (Fuji Oil, Crude Protein: 93.6%) 10.7 Each g was dispersed in distilled water, adjusted to pH 3.0 with 2N HCl, and then further added to 100 g. To each reaction solution, 0.1 g of morsine F (manufactured by Kikkoman) and orientase 20A (manufactured by HBI) was added and reacted at 50 ° C. for 24 hours. After the reaction, heat the enzyme at 95 ° C for 30 minutes to deactivate the enzyme, perform centrifugation (Sakuma, 50A-IV type) and filtration (Advantech, NO.2 filter paper) at 7000 rpm for 15 minutes. An enzymatic degradation product of animal protein material was obtained. Table 2 below shows the correspondence between each material and the example number and the Brix and NaCl amounts.

Manufacture of deamidated various plant protein material enzyme degradation products Soy protein isolate: Fujipro FX (Fuji Oil, crude protein: 93.6%) 10.7g, adjusted soymilk protein: Soyafit (Fuji Oil, crude protein: 60.1%) ) 16.6g, Corn Gluten: Gluten Meal (Oji Cornstarch, Crude Protein: 73.1%) 13.7g, Wheat Gluten: A-Glu-G (Glyco Nutrition, Crude Protein: 89.8%) 11.1g each in 0.6N HCl Disperse to 100 g. These dispersions were treated in an autoclave at 120 ° C. for 120 minutes for deamidation treatment. After the treatment, each reaction solution was adjusted to pH 3.0 with 2N NaOH and then added to 100 g. To each reaction solution, 0.1 g of morsine F (manufactured by Kikkoman) and orientase 20A (manufactured by HBI) was added and reacted at 50 ° C. for 24 hours. After the reaction, heat the enzyme at 95 ° C for 30 minutes to deactivate the enzyme, perform centrifugation (Sakuma, 50A-IV type) and filtration (Advantech, NO.2 filter paper) at 7000 rpm for 15 minutes. An enzymatic degradation product of animal protein material was obtained. Table 3 below shows the correspondence between each material and the example numbers and the Brix and NaCl amounts.

Evaluation of the salty taste enhancer of the present invention The action of the salty taste enhancer of the present invention prepared in Examples 2 to 4 was evaluated. The salty taste enhancer of the present invention was added so that the active ingredient was 1 w / w%. Next, 10 w / w% sodium chloride solution and 10 w / w% arginine solution were added and adjusted so that the sodium chloride concentration in the evaluation solution was 0.49 w / w% and the arginine concentration was 0.35 w / w%. Furthermore, after adjusting with 2N HCl so that it might become pH 6.0, distilled water was added and it was set as 100g, and it was set as the evaluation liquid. Table 4 shows the composition of the evaluation solution. Using this evaluation solution, the action of the salty taste enhancer of the present invention was evaluated by the scale standard method described in 3. of Example 1. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.

  As a result, the enzymatic degradation products of various protein materials are used in combination with animal protein enzymatic degradation products, particularly fish and shellfish extract enzymatic degradation products and plant protein enzymatic degradation products, rather than using them alone. It was shown to show an enhancement effect.

Blending amount of animal protein enzyme degradation product and plant protein enzyme degradation product The salty taste enhancing action was evaluated by changing the blending amount of the enzyme degradation product prepared in Examples 2 and 4. Table 5 shows the composition of the evaluation solution. Each evaluation solution was adjusted to pH 6.0 with 2N HCl. Using this evaluation solution, the action of the salty taste enhancer of the present invention was evaluated by the scale standard method described in 3. of Example 1. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.

   As a result, the salty taste enhancing action of the salty taste enhancer of the present invention shows a clear effect when the total effective amount is about 0.5% or more, and the ratio of both enzyme degradation products is a range effect of 1: 9 to 9: 1. In particular, a high effect was exhibited at 1: 3 to 3: 1.

Preparation of bonito soup extract enzymatic decomposition product 2 kg of water was added to 1 kg of bonito soup extract (NP-40, Nihon Suisan) to prepare a diluted bonito soup extract. To this bonito broth extract diluted solution, 3.85 g of Sumiteam MP (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added and reacted at 50 ° C. After adding Sumiteam MP, samples were collected over time, heated at 95 ° C for 30 minutes to inactivate the enzyme, centrifuged at 7000 rpm for 15 minutes, filtered through filter paper, and the bonito broth extract enzyme degradation product was removed. Obtained. Table 6 shows the Brix and NaCl contents in each enzyme reaction time.

Preparation of isolated soy protein enzyme-degraded product Isolated soy protein: Fujipro 515L (Fuji protein, crude protein: 93.6%) Add 880 g of water, add Alcalase (Novozymes) 0.6 g, and react at 55 ° C for 4 hours I let you. After the reaction, the pH was adjusted to 4.0 with 2N HCl, and 0.6 g of orientase AY (manufactured by HI) was added and reacted at 50 ° C. After adding orientase AY, samples are collected over time, heated at 95 ° C for 30 minutes to inactivate the enzyme, centrifuged at 7000 rpm for 15 minutes, filtered through filter paper, and separated soybean protein enzyme degradation product Got. Table 6 shows the Brix and NaCl contents in each enzyme reaction time.

Evaluation of salty taste enhancer The action of the enzyme degradation product prepared in Examples 7 and 8 was evaluated. It added so that the active ingredient of Example 7 might be 0.5 w / w%, and the active ingredient of Example 8 might be 0.5 w / w%. Next, add 10w / w% sodium chloride solution and 10w / w% arginine solution to adjust the sodium chloride concentration in the evaluation solution to 0.49w / w% and arginine (Arg) concentration to 0.35w / w%. did. Furthermore, after adjusting with 2N HCl so that it might become pH 6.0, distilled water was added and it was set as 100g, and it was set as the evaluation liquid. Table 7 shows the composition of the evaluation liquid. Using this evaluation solution, the action of the salty taste enhancer of the present invention was evaluated by the scale standard method. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.
As shown in FIG. 3, the enzyme reaction time was 8 to 12 hours or more, preferably 16 to 24 hours or more, depending on the combination of protein and enzyme and reaction conditions. Beyond that, the reaction reaches its peak, so it is not necessary to react longer than necessary.

Measurement of amino nitrogen The amino nitrogen of the enzyme degradation products prepared in Examples 7 and 8 was measured. Amino nitrogen was measured by the formol method. That is, samples obtained by freeze drying the enzyme degradation products prepared in Examples 7 and 8 were used. A sample of 0.5 g was taken and made up to 100 ml with distilled water using a volumetric flask. Filtration with filter paper was performed to obtain a sample solution. 20 ml of the sample solution was collected and adjusted to pH 8.3 using 0.1N sodium hydroxide. 10 ml of formalin adjusted to pH 8.3 with 0.1N sodium hydroxide was added, titrated with a burette using 0.1N sodium hydroxide until pH 8.3, and titration was measured. The amino nitrogen was calculated by the following formula. Table 8 shows the measurement results of amino nitrogen of these enzyme degradation product samples.

According to these results, a high correlation (R ² = 0.9631) was observed between the salty taste enhancing effect of the bonito soup extract enzymatic degradation product and amino nitrogen in each enzyme reaction time. Similarly, a high correlation (R ² = 0.9863) was observed between the salty taste enhancing effect of soybean enzyme degradation products and amino nitrogen in each enzyme reaction time. It was shown that it is preferable that the enzymatic degradation of the protein is degraded to about 1.8% or more when the amino nitrogen is an animal protein degradation product and to about 2.5% or more when the plant protein degradation product is used.

Measurement of Dipeptide Content The enzyme degradation products prepared in Examples 7 and 8 were treated with a cation exchange column and an activated carbon column, and the dipeptide content was measured by high performance liquid chromatography.
(1) Cation exchange column treatment The enzyme-decomposed products prepared in Examples 7 and 8 were freeze-dried, diluted with 0.5N hydrochloric acid solution, and Dowex 50W × 4 (200-400 mesh, A column of H + type (Muromachi Technos) was packed and washed with 5 times the column volume of distilled water to remove the non-adsorbed fraction. The adsorbed fraction was collected by elution with a 2N ammonia solution having a volume 5 times the column volume. The obtained adsorbed fraction was evaporated to dryness in a vacuum and dissolved in distilled water.
(2) Activated carbon column treatment The adsorbed fraction obtained by the above cation exchange column treatment is packed in a column of activated carbon (manufactured by Futura Chemical) and washed with 5 times the column volume of distilled water to remove non-adsorbed Minutes were collected. The obtained non-adsorbed fraction was evaporated to dryness in a vacuum and dissolved in distilled water.
(3) Analysis by high performance liquid chromatography The non-adsorbed fraction obtained by the activated carbon column treatment was analyzed by high performance liquid chromatography (LC-8020, manufactured by Tosoh Corporation). The column was a gel filtration column (YMC-Pack Diol 60: 500 x 8.0 mm), and the eluent was adjusted so that 0.1 M phosphate buffer pH 7.0 containing 0.2 M NaCl and acetonitrile was 7: 3. And detected at 220 nm. Table 9 shows the retention time of the standard substance. For oligopeptides, the retention time ranged from 0 to 23.5 minutes, for dipeptides from 23.5 to 25 minutes, and for free amino acids from 25 minutes onwards. The dipeptide content was calculated by the following formula. The dipeptide content of these enzyme degradation product samples is shown in FIG.

From these results, it was shown that the digestion product having a strong salty taste enhancing action has a higher dipeptide content in both the bonito soup extract enzymatic degradation product and the soybean enzymatic degradation product. It has been shown that when the protein enzyme degradation product of the present invention is produced, it is preferable to decompose so that the dipeptide content becomes high using the dipeptide content as an index.

Production of concentrated mixed seasoning of bonito soup extract enzyme digest and soybean enzyme digest bonito soup extract enzyme digest (Example 7-5) produced in Example 7 and soybean enzyme digest produced in Example 8 Example 8-5) was concentrated under reduced pressure with an evaporator (manufactured by EYELA) so as to be Brix62, respectively, to produce a concentrate of enzymatic degradation product. These concentrates of enzyme degradation products were mixed at a weight ratio of 1: 1 to prepare a concentrated mixture of skipjack soup extract enzyme degradation product and soybean enzyme degradation product. Further, 2 w / w% of sodium chloride was added, and the mixture was heated at 95 ° C. for 5 minutes to obtain a concentrated mixed seasoning solution of the bonito soup extract enzymatic degradation product and the soybean enzymatic degradation product.

Using the salty taste enhancer of the present invention, to produce a reduced salted miso that feels as salty as normal miso, no salted miso powder (Miyasaka Brewing Co., Ltd., fermented bean powder, miso without adding salt) Manufactured and freeze-dried), salt, potassium chloride, concentrated mixed seasoning of bonito soup extract enzyme-decomposed product and soybean enzyme-decomposed product prepared in Example 12, and the amount of arginine added, Appropriate addition concentrations were studied. The pH change by the salty taste enhancer of the present invention was adjusted to the same pH as that of the control product 1 by adding malic acid. A normal product (control product 1) was prepared by adding 10% by weight of sodium chloride to the raw salt-free miso powder and adjusting the salt concentration to the level of a normal miso.
Since ordinary miso is not suitable for the sensory test, a solution obtained by diluting the miso prepared with the formulation shown in Table 11 10 times was prepared and compared with the control product by the sensory test.
In any of the inventive products 1 to 9, the salty taste enhancer did not affect the color and scent of miso. Among the inventive products 1 to 5 in which the amount of salt added was adjusted to 6% by weight, the inventive product 1 was slightly more salty than the control product 1 and the inventive product 5 was felt slightly weaker. It was a salty taste comparable to the miso of the control product 1. In the products 6-9 of the present invention in which the salt concentration was adjusted to 5 to 3% by weight, the salty taste of the product 8 of the present invention was felt slightly thin, but the others were all inferior to the control product 1 in saltiness. . From these results, by using the salty taste enhancer of the present invention, it is possible to produce a miso salt that has been reduced by about 50%, and the salted miso has 3-6% by weight potassium chloride and 0.5-4% by weight arginine. It was found that it is preferable to adjust the pH by adding 1.5 to 10% by weight of a mixed seasoning solution of protein enzyme degradation product.

In order to confirm the influence of pH on the taste of miso, miso soup was prepared with reduced-salt miso with different concentrations, and a sensory test was performed. For the soup stock, water was added to the bonito milled product, and the stock of Brix 1.4% and conductive salt 0.23% was taken, and sodium glutamate, sodium inosinate, and sodium guanylate were added to 0.05%, 0.0025%, and 0.0025%, respectively. A thing was used. The conductive salt in the broth was 0.24%. Miso soup was prepared with the formulation shown in Table 12, and after adjustment, malic acid was added to obtain a miso soup having a pH of 6.35 to 5.11.
Formulations 2 and 3 had a bitter taste compared to Formulation 1. Slight bitterness was also felt in Formulation 4. In addition, in Formulation 7, a slightly strong acidity was felt. When the salty taste enhancer of the present invention is added, the pH of miso soup is preferably adjusted to the same level as that of normal miso soup, and is adjusted in the range of approximately 5.5 to 5.1, preferably 5.4 to 5.2. I found it good to do. Accordingly, when the salty taste enhancer of the present invention is added, the pH of the miso is preferably adjusted to the same level as that of normal miso, and it is appropriate to adjust the pH to 4.0 to 6.0.

The effect of the present invention was confirmed by adding the salty taste enhancer of the present invention to a commercially available reduced salt miso.
Commercially available 50% salt-cut miso (“Delicious salt 1/2” manufactured by Marcome Co., Ltd. containing 6.0 g of salt per 100 g of miso) 10 g of potassium chloride 0.35 g, arginine 0.4 g, concentrated mixed seasoning solution of Example 12 1 g, 0.15 g of malic acid, and 88.1 g of water were added and mixed to perform a sensory test. As a control product, 10 g of the reduced salt miso was added with 0.62 g of salt and 89.38 g of water. The formulation of the present invention had a salty taste comparable to that of the control product, and there was no off-taste. It was confirmed that the salty taste enhancer used in the present invention exerts its effect only by adding it to the reduced salt miso.

  If the low salt miso or low salt miso seasoning obtained in the present invention uses miso as usual, the salt intake can be reduced although the taste has the same salty taste as usual. Therefore, it can be used as a hypertensive patient, a health food for preventing hypertension, and a special nutrition food. And although it has low salt, it has a moderate salty taste, it can be used in the same manner as a miso having a normal salt concentration. It can also be used as a miso for processed foods in addition to a miso seasoning.

Claims (8)

  0.5-20.0% by weight of a mixture of enzyme degradation product of animal protein and plant protein, 1.0-15.0% by weight of potassium chloride and 0.1-10.0% by weight of basic amino acid, weight percent A low-salt miso or low-salt miso seasoning with enhanced salty taste.   The low-salt miso or low-salt miso seasoning according to claim 1, wherein the active ingredient ratio in the mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein is 1:10 to 10: 1.   The low-salt miso or low-salt miso seasoning according to claim 1 or 2, wherein the enzyme degradation product is treated with a proteolytic enzyme.   The low salt miso or low salt miso seasoning according to any one of claims 1 to 3, wherein the animal protein is a seafood protein.   The low salt miso or low salt miso seasoning according to any one of claims 1 to 4, wherein the animal protein is a seafood extract.   The low salt miso or low salt miso seasoning according to any one of claims 1 to 5, wherein the plant protein is one of soybean, wheat and corn proteins.   The low salt miso or low salt miso seasoning according to any one of claims 1 to 6, wherein the basic amino acid is arginine.   The low salt miso or low salt miso seasoning according to any one of claims 1 to 7, wherein the pH is adjusted to 4.0 to 7.0.

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