JP2011115142A - Liquid seasoning material improved in palatable taste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soy sauce like seasoning material made as containing a low salt content, capable of giving a sufficient salty taste and thickness with punching effect although it has the low salt content, also sufficiently suppressing a different taste and having balanced tastes. <P>SOLUTION: This liquid seasoning material effectively suppressed with the different taste of an ammonium ion having a salty taste-alternative action, also imparted with a salt taste-reinforced feeling and the thick feeling of palatable taste, and markedly improved with the preferable taste is obtained by incorporating 0.2 to 4.0% (w/v) ammonium ion to the soy sauce like seasoning material made as containing the low salt content and further optimizing the composition and content of a stevia sweetener. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a low-salt soy sauce-like seasoning that is salt-reduced, yet has a sufficient salty taste and punchy richness, and has a well-balanced taste by sufficiently suppressing off-flavors.

  It is said that excessive intake of sodium, which is a major component of sodium chloride (sodium chloride), is said to be a risk factor for lifestyle-related diseases such as hypertension, and in recent years we want to reduce lifestyle intakes by reducing salt intake. Consumer demand is increasing. Along with this, various low-salt foods and drinks with a reduced sodium chloride content have been developed and marketed. However, just reducing the amount of sodium chloride added has the problem that the taste becomes unsatisfactory, the taste balance is lost, and the satisfaction is lowered.

  To solve this problem, use salty taste substitutes (substances that themselves have a salty taste) and salty taste enhancing substances (substances that do not themselves have a salty taste but have the effect of enhancing the salty taste of salt). A method has been tried.

  Known salty taste substitutes include potassium chloride and ammonium chloride (see, for example, Patent Document 1). These salty taste substitutes have the disadvantage of having an unpleasant taste peculiar to bitterness (hereinafter referred to as “taste”) in addition to salty taste. Therefore, it is important to use a technology that suppresses tastes other than salty taste. Become. As a technique for suppressing the taste of potassium chloride, for example, an umami substance (for example, see Patent Document 2), poly-γ-glutamic acid (for example, see Patent Document 3), an acidic amino acid (for example, see Patent Document 4), an organic acid ( For example, a method of adding gluconate and a lactic acid mineral (for example, see Patent Document 6) has been proposed. However, since potassium chloride has a weaker salty strength than sodium chloride, there is a problem that the taste quality is changed when potassium chloride and an off-flavor inhibitor are added to the extent that the salty taste equivalent to sodium chloride is reproduced. On the other hand, ammonium chloride is superior to potassium chloride in that it has a salty taste, but it has a different and complex taste from the taste of potassium chloride, and it is difficult to add at a high concentration. There is a strong demand for the development of technology that suppresses the off-flavors.

  Examples of the salty taste enhancing substance include basic amino acids such as arginine (for example, see Patent Document 7), hydrolysates of proteins and nucleic acids (for example, see Patent Documents 8 and 9), peptides (for example, see Patent Document 10), capsaicin. (For example, refer to Patent Document 11), sweeteners such as sorbitol and trehalose (for example, refer to Patent Documents 12 and 13) are known. However, when the salty taste enhancing substance is used alone, it is difficult to obtain a sufficient salty taste enhancing effect. Therefore, combined use with a salty taste substitute has been attempted, but as described above, it is necessary to use a salty taste substitute, and there is a problem that the taste is difficult to be harmonized and the taste quality is greatly changed. It was.

As a method for masking general bitterness, astringency, and taste, methods using sweeteners such as stevia extract and aspartame are known (for example, see Patent Documents 14 to 17). Stevia is a perennial plant of Chrysanthemum that originates in Paraguay, South America. Its scientific name is Stevia Rebaudiana Bertoni, and it is widely used in the food industry as a natural sweetener. Stevia's main sweetening ingredients include stevioside (C ₃₈ H ₆₀ O ₁₈ ), rebaudioside A (C ₄₄ H ₇₀ O ₂₃ ), rebaudioside C (C ₄₄ H ₇₀ O ₂₂ ), zulcoside A ( C ₃₈ H ₆₀ O ₁₇ ) and the like are known. Stevioside has a sweetness that is 300 times that of sugar, and its sweetness is relatively similar to sugar, but has the disadvantage that an unpleasant taste such as bitterness remains in the aftertaste. In contrast, rebaudioside A has a sweetness 1.3 to 1.5 times that of stevioside, and its sweetness is similar to sugar and is said to leave a mild and unpleasant taste. Rebaudioside C and Zulcoside A are said to have a bitter and astringent taste with a sweetness level about 50 times lower than that of sugar. For the purpose of masking aftertaste and the like, there are reported examples in which the mixing ratio and addition amount of stevioside and rebaudioside A have been studied in order to optimize sweetness intensity and sweetness expression time (for example, Patent Document 15), and the salty taste substitute substance ammonium ion is not known about the taste-inhibiting effect. Moreover, there has been no report example that the function of imparting a well-balanced feeling of salty taste and a rich taste of taste is exhibited at the same time.

JP 2006-141223 A JP-A-11-187841 JP 2009-136266 A JP 2006-149205 A JP 2006-141223 A JP 2008-289426 A JP 2002-345430 A International Publication No. 01/039613 Pamphlet JP 2009-148216 A Special table 2009-512425 gazette JP 2001-245627 A JP 2008-99624 A Japanese Patent Laid-Open No. 10-66540 JP 50-36669 A JP 2007-82482 A JP 2003-231647 A JP 2009-118743 A

Edited by Tetsuro Tochikura, "Science and Technology of Soy Sauce", Japan Brewing Association, 1994, p. 406) “Journal of Agricultural and Food Chemistry” (USA), 2001, vol. 49, p. 4538-4541 “Eighth Edition Official Food Additives”, 2007, p. 451-452 “Japan Soy Sauce Research Institute Magazine”, (Japan), 1982, Volume 8, p. 58-63

  The present invention has been made in view of the above circumstances, and although it is low in salt, a sufficient salty taste and punchy thickness can be felt, and the off-flavor is sufficiently suppressed to achieve a balanced taste. It is to provide a salted soy sauce-like seasoning.

  As a result of intensive studies to achieve the above object, the present inventors have effectively suppressed the off-flavor of ammonium ions having a salty taste substitute by optimizing the composition and content of the added stevia sweetener, In addition, the inventors found that a seasoning having a significantly enhanced palatability can be obtained by imparting a salty enhancement feeling and a rich taste of taste, and the present invention has been completed.

That is, the present invention
1) A low-salt soy sauce-like seasoning that contains 0.2 to 4.0% (w / v) ammonium ions and a stevia sweetener.
2) Stevia sweetener consists of rebaudioside A (RA) and stevioside (S) which are at least two kinds of sweetening ingredients,
(A) RA + S = 5-300 ppm
(B) RA / (RA + S) = 0.3-0.9
The liquid seasoning according to 1) above.
3) The liquid seasoning according to any one of 1 and 2) above, wherein a stevia sweetener containing 3-15% (w / w) of rebaudioside C is used.
4) The liquid seasoning according to any one of 1) to 3) above, wherein the salt content of the low-salt soy sauce-like seasoning is 0.5 to 12% (w / v).
5) The liquid seasoning in any one of said 1) -4) whose density | concentration of malic acid is 0.1-0.75% (w / v).
6) Food / beverage products containing the liquid seasoning in any one of said 1) -5).
7) A method in which a stevia sweetener is allowed to coexist in a liquid seasoning containing 0.2 to 4.0% (w / v) of ammonium ions to mask the unpleasant taste of ammonium ions and give a salty feeling.
8) A method of adding 0.1 to 0.75% (w / v) of malic acid to the method described in 7) above to mask the off-flavor of ammonium ions and impart a salty feeling and soy sauce feeling.
Is to provide.

  According to the present invention, there is provided a low-salt soy sauce-like seasoning that is salt-reduced, yet has a sufficient salty taste and punchy richness, and has a well-balanced taste that is sufficiently suppressed from off-flavors. can do.

Hereinafter, the present invention will be described in detail.
The soy sauce-like seasoning used in the present invention will be described. The soy sauce-like seasoning is used for seasoning by hydrolyzing a high protein-containing raw material and collecting a liquid portion. For example, brewed soy sauce that is fermented and matured in salt water after plant materials such as soybeans and wheat are heat-treated and propagated in this, and chemicals produced by decomposing plant materials with acids and enzymes Examples include soy sauce and hydrolyzed vegetable protein (HVP), fish sauce fermented seafood, meat sauce fermented meat storage, hydrolyzed animal protein (HAP) obtained by degrading seafood and meat storage with enzymes and acids, etc. . Among these, brewed soy sauce is preferable, for example, soy sauce described in the soy sauce quality display standard (Ministry of Agriculture Notification No. 1665, Amendment Notification No. 1704) is particularly preferable. There are various types of brewed soy sauce depending on the ratio of raw material soy and wheat, raw material processing method, salinity, etc., such as koikuchi, light succulent, pool, shiro, saikokomi, etc. It is done. In this embodiment, a soy sauce-like seasoning is used individually by 1 type or in combination of 2 or more types.

  Examples of the low-salt soy sauce-like seasoning of the present invention include those obtained by desalting and diluting the above-mentioned soy sauce-like seasoning, or those prepared by fermentation, aging and decomposition in advance under low salt conditions. The method of low salinization is not particularly limited, and examples thereof include those prepared by the electrodialysis method, selective dialysis membrane method, concentrated preparation method, low saline solution preparation method and the like described in Non-Patent Document 1. Species can be used alone or in combination of two or more. In order to adjust to a desired salt concentration, salt can be appropriately added to the low-salt soy sauce-like seasoning. The soy sauce-like seasoning of the present invention may contain a known salty taste substitute substance (for example, potassium chloride) other than ammonium chloride and a salty taste enhancing substance (for example, arginine). Moreover, it may be a liquid seasoning based on a soy sauce-like seasoning, and examples thereof include dressings, soups such as mentsuyu, nabetsuyu and dashitsuyu, and sauces for grilled meat, yakitori, natto and the like.

The salt concentration of the present invention includes all salt concentrations that are less salified than ordinary soy sauce-like seasonings, but is, for example, 13% (w / v) or less, preferably 0.5 to 12%. (W / v), more preferably 3 to 9% (w / v).
The method for quantifying the salt concentration is not particularly limited, and examples thereof include an atomic absorption analysis method and a Mole method.

The ammonium ion concentration of the present invention is 0.2 to 4.0% (w / v), which is a range in which a salty taste-imparting effect and an unpleasant taste are not too strong, preferably 0.4 to 3.0% ( w / v). For example, methods such as addition of various ammonium salts and improvement of brewing methods (for example, production by decomposition of glutamine and fermentation production by microorganisms) can be realized alone or in combination of two or more. When adding an ammonium salt to a soy sauce-like seasoning, it may be carried out in any manufacturing process and may be added to a finished product. The various ammonium salts to be added are not particularly limited as long as they can be used as foods. For example, organic acid ammonium salts such as ammonium chloride, ammonium dihydrogen phosphate, diammonium hydrogen phosphate, ammonium acetate, etc. These can be used alone or in combination of two or more. In particular, ammonium chloride and ammonium dihydrogen phosphate are preferably used because they have a salty taste closer to that of salt.
The method for quantifying the ammonium ion concentration is not particularly limited, and examples thereof include a method of separating by high performance liquid chromatography and detecting by the ninhydrin method.

The stevia sweetener used in the present invention includes at least one or more of stevioside and rebaudioside A, and includes any one or more of sweetening components such as rebaudioside C and dulcoside A. May be. As for the content ratio of stevioside and rebaudioside A in the stevia sweetener, any ratio can be used as long as it can effectively suppress the off-flavor derived from ammonium ions, give a salty taste, and significantly improve the palatability. However, for example, the ratio of stevioside to rebaudioside A is 7: 3 to 1: 9, preferably 5: 5 to 1: 9, more preferably 3: 7 to 2: 8. . And what contains Rebaudioside C preferably 3 to 15% (w / v), more preferably 5 to 10% (w / v) is used. Stevia extract, which is the content ratio of the target sweet component, may be used as it is, or two or more types of stevia extracts having different content ratios of various sweet components may be mixed as appropriate, or the content of the target sweet component Commercial products formulated in proportions can also be used. The stevia sweetener may contain other components derived from stevia and excipients such as dextrin as appropriate. As for the amount of stevia sweetener added, any amount can be used as long as it can effectively suppress the off-flavor derived from ammonium ions, further impart a salty taste, and improve the palatability, for example, 5 to 300 ppm. Is preferred. When a stevia sweetener is added to a soy sauce-like seasoning, it may be carried out in any manufacturing process or may be added to a finished product.
The method for quantifying stevioside, rebaudioside A, rebaudioside C, and dulcoside A is not particularly limited, and examples thereof include a method using high performance liquid chromatography (for example, see Non-Patent Documents 2 and 3).

The malic acid concentration of the present invention is 0.1 to 0.75% (w / v), preferably 0.15 to 0.55% (w / v), which has a soy sauce feeling imparting effect. The enhancement of the malic acid concentration can be realized, for example, by adding malic acid or improving the brewing method alone or in combination of two or more. When malic acid is added to a soy sauce-like seasoning, it may be carried out in any manufacturing process or may be added to a finished product.
The method for quantifying the malic acid concentration is not particularly limited, and examples thereof include a method in which the malic acid concentration is separated and measured by high performance liquid chromatography (see, for example, Non-Patent Document 4).

  The liquid seasoning liquid which is the product of the present invention can be used as a seasoning as it is or as a paste-like seasoning by drying and concentrating. Furthermore, it can shape | mold into forms, such as a powder form, a fine granule, a granular form, or plate shape, by a general formulation method. Moreover, it can be drunk as soup etc. by adding water.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited by these examples.

[Production of liquid seasoning of the present invention]
Equal amounts of steamed and denatured defatted soybeans and fried rice cracked wheat are mixed, inoculated with seed meal, and simmered for 42 hours to obtain soy sauce cake, which is charged into a high-concentration saline solution. At 30 ° C., moromi management as usual was carried out for 150 days with appropriate stirring, and after fermentation and ripening, it was pressed and filtered to give about 18% (w / v) salt and about 1.7% (w / v) total nitrogen. v) raw soy sauce was obtained.
The raw soy sauce was ignited at 80 ° C. for 3 hours and then clarified and filtered. Desalted with an electrodialyzer, approximately 0.5% (w / v) sodium chloride, approximately 1.6% (w / v) total nitrogen, approximately 0.03% ammonium ion (w / v), apple Desalted soy sauce with an acid of about 0.05% (w / v) was obtained.
To this desalted soy sauce, 3.5% (w / v), 7.5% (w / v), and 11.5% (w / v) of sodium chloride are added and dissolved to obtain a salt concentration of 4.0%. Low salt soy sauce (w / v), 8.0% (w / v), 12.0% (w / v) was obtained.

Add ammonium chloride 3.0 or 6.0% (w / v) to low salt soy sauce with various salt concentrations and stir to adjust the ammonium ion concentration to 1.0% (w / v) or 2.0% (w A low salt seasoning which is / v) was obtained. (Reference: MW of ammonium chloride = 53.5)
In addition, ammonium dihydrogen phosphate 3.0 or 6.0% (w / v) was added to low salt soy sauce having a salt concentration of 4.0% (w / v) and stirred, so that the ammonium ion concentration was 0.4. A low salt seasoning of% (w / v) or 0.9% (w / v) was obtained. (Reference: MW of ammonium dihydrogen phosphate = 115.03)

  Stevia sweeteners (Morita Chemical Industry Co., Ltd., Table 1) with different blending ratios of rebaudioside A and stevioside are added to and stirred with various salt and ammonium concentrations, and stevia sweetener-containing ammonium ions An enhanced low salt seasoning was obtained.

[Method of measuring ingredients in soy sauce]
The sodium chloride concentration was determined by measuring the sodium concentration with an atomic absorption photometer AA6300 (manufactured by Shimadzu Corporation) and converting this to a sodium chloride concentration. The total nitrogen amount was determined by the Kjeldahl method. The ammonium ion concentration was determined by measuring and converting the ammonia concentration using an amino acid analyzer L-8500 (manufactured by Hitachi, Ltd.).

[Measurement of Rebaudioside A, Stevioside, Rebaudioside C, Zulcoside A]
A standard product for determination of stevioside (manufactured by Wako Pure Chemical Industries, Ltd.) was dried at 105 ° C. for 2 hours, allowed to cool with a desiccator containing silica gel, then accurately weighed 25 mg, 50 mg, 75 mg and 100 mg each, acetonitrile: water = 80:20 and dissolved to 50 ml. The standard HPLC analysis of this standard solution was performed to prepare a calibration curve. Further, 5 mg of a rebaudioside A standard product (manufactured by Wako Pure Chemical Industries, Ltd.) was dissolved in acetonitrile: water = 80: 20 (5 ml), and HPLC analysis was performed in the same manner to confirm the retention time.
Column: NH ₂ column LiChrosphere 100 (5 μm, 250 × 4 mm, manufactured by Merck)
Mobile phase: acetonitrile: water = 80: 20 (pH 5.0, acetic acid)
Flow rate: 2 ml / min
Measurement wavelength: 210nm
Next, 100 mg of various stevia sweetener products (Morita Chemical Co., Ltd.) were weighed and dissolved in acetonitrile: water = 80: 20 to 50 ml, and HPLC analysis was performed under the same conditions. The amount of stevioside contained in each product was determined from the previously prepared calibration curve. In addition, the contents of rebaudioside A, rebaudioside C, and zulcoside A are based on the method of Non-Patent Document 3, and are calculated from molecular correction coefficients (rebaudioside A, 1 .20; Rebaudioside C, 1.18; Zulcoside A, 0.98) (Table 1).

[Measurement method of malic acid]
The analysis of malic acid was performed using a method of separating and measuring by high performance liquid chromatography based on Non-Patent Document 4.

[Search for off-flavor masking agents]
Low salt seasoning having a salt concentration of 4.0% (w / v) and an ammonium chloride concentration of 3.0% (w / v) [ammonium ion concentration of 1.0% (w / v)] (control product 1 ) Samples (test products A to L) were prepared by adding various sweeteners as described in Table 2. Ten panelists compared each of the test products A to L with the control product 1 using the two-point identification method. Table 2 shows the number of respondents who answered that the taste was reduced in the test product than in the control product 1.

It was found that the unpleasant taste of the control product 1 was reduced in the test products A to C to which the stevia sweetener was added, the test product D to which saccharin sodium was added, and the test product E to which aspartame was added. In particular, in the test product B containing a rebaudioside A and stevioside in a ratio of 6: 4 and a stevia sweetener (rebaudio A5H) containing 8.0% (w / w) of rebaudioside C, It was confirmed that the taste was greatly reduced.
Further, in addition to the reduction of off-flavors, the test products A to C to which the stevia sweetener is added cannot be confirmed with the test products D and E to which other sweeteners such as saccharin sodium and aspartame are added. There was a good evaluation that there was a sense of enhancement of taste and a rich sense of taste, and that each taste did not protrude and the taste was coherent. Accordingly, 10 panelists compared the test products A to L with the control product 1 and the salty taste by the two-point identification method. Table 2 shows the number of respondents who answered that the test product had a greater salty taste than the control product 1. That is, in the test products A to C, it was possible to confirm both the reduction of off-taste and the enhancement of salty taste, which could not be realized with other sweeteners.

[Effect of content ratio of rebaudioside A and stevioside and content of rebaudioside C]
Low salt seasoning having a salt concentration of 4.0% (w / v) and an ammonium chloride concentration of 3.0% (w / v) [ammonium ion concentration of 1.0% (w / v)] (control product 1 ) Test products 1 to 8 were prepared by adding 50 ppm each of various stevia sweeteners (Table 3).
Next, Rebaudio J-100 (Table 1, manufactured by Morita Chemical Co., Ltd.) and Steviron S-100 (Table 1, manufactured by Morita Chemical Co., Ltd.) were mixed at a weight ratio of 7: 3, 5: 5, 3: 7, Samples (test products 9 to 11) were prepared by adding 50 ppm each to the control product 1.
Furthermore, it contains about 15-25% (w / w) of dextrin as an excipient, the content ratio of rebaudioside A and stevioside is 0.71, and rebaudioside C is 6.8% ( w / w) A sample (test product 12) was prepared by adding 50 ppm of rebaudio A7-90 (manufactured by Morita Chemical Co., Ltd.) to the control product 1.
Ten panelists compared test samples 1 to 12 and control product 1 in terms of taste and saltiness by the scoring method based on the following evaluation criteria.

(A) Evaluation standard of off-flavor by scoring method 1: It is worse than the control product.
2: Same as control product.
3: Although improved over the control product, it still feels strange.
4: It is clearly improved over the control product and is hardly felt.
5: It is completely improved compared with the control product and is not felt at all.
(B) Evaluation standard of saltiness by the scoring method 1: It is weaker than the control product.
2: Same as control product.
3: Feels slightly stronger than the control product.
4: Feels clearly stronger than the control.
5: Feels much stronger than the control product.

When the score of each evaluation was totaled, the result of Table 3 was obtained.

In any of the test products 1 to 8 in which various stevia sweeteners were blended, the score was 25 points or more, the taste was improved, and the salty taste was enhanced. Especially, in the test products 2-5 which added the stevia sweetener of RA / (RA + S) = 0.3-0.9, the high taste improvement effect and the salty taste improvement effect were confirmed. According to the panelists' comments, there were evaluations such as richness, excellent balance of taste, punch power, etc., and palatability was greatly improved. In particular, for the test product 3 to which a stevia sweetener of RA / (RA + S) = about 0.7 is added, there is almost no off-taste, and the salty taste and richness with a balanced taste are emphasized, and the palatability is enhanced. It was a high sample.
In order to confirm the off-flavor improving effect and the salty taste enhancing effect due to the content ratio of rebaudioside A and stevioside, test products 9 to 11 in which rebaudioside A and stevioside having high purity were added in various combinations were similarly used. evaluated. In any case, the score was 25 points or more, and a tendency that the taste was improved and the salty taste was enhanced was observed. Especially, about the test products 9 and 10 which added the stevia sweetener which is RA / (RA + S) = 0.71,0.52, the improvement of the high nasty taste and the improvement of salty taste were confirmed. And as a result of comparing each of the test products 3 and 9 and the test products 5 and 11 having the same RA / (RA + S), a test in which a stevia sweetener containing about 6 to 8.5% of rebaudioside C was added. Products 3 and 5 were found to have a higher taste and salty taste enhancing effect. Therefore, factors affecting the taste improving effect and salty taste enhancing effect of stevia sweeteners are as follows: 1. Content ratio of rebaudioside A and stevioside It was found that two points were included, including rebaudioside C. In particular, “RA / (RA + S) = 0.5 to 0.9” or “RA / (RA + S) = 0.3 to 0.9 and the RC content is 5 to 10% (w / w)”. It has been found effective to use stevia sweeteners.
Furthermore, it was confirmed by the evaluation of the test article 12 that a stevia sweetener containing dextrin as an excipient exhibits a high off-taste improvement and a salty taste enhancing effect.

  Samples (test samples 13 to 18) were prepared by adding Rebaudio A7H-1 (manufactured by Morita Chemical Co., Ltd.) to the control product 1 at 1, 5, 20, 100, 300, and 500 ppm. Ten panelists compared the taste and saltiness of the control product 1 with the control product 1 by the scoring method for the test products 13 to 18 on the same basis as in Example 3. When the score of each evaluation was totaled, the result of Table 4 was obtained.

  The test products 14 to 17 in which the amount of the stevia sweetener added was 5 to 300 ppm had a particularly salty taste with improved taste and balanced taste.

[Effects at different salt concentrations]
The ammonium chloride concentration is 3.0% (w / v) [ammonium ion concentration 1.0% (w / v)], and the salt concentrations are 0.5% (w / v) and 8% (w / v, respectively). ), 12% (w / v) low salt seasonings (control products 2 to 4) were obtained. Samples (test products 19 to 21) were prepared by adding 50 ppm each of rebaudio A7H-1 (Morita Chemical Co., Ltd.) to the control products 2 to 4. In addition, samples (test samples 22 to 24) in which 50 ppm each of an equal amount mixture of Rebaudio J-100 (manufactured by Morita Chemical Co., Ltd.) and Steviron S-100 (manufactured by Morita Chemical Co., Ltd.) were added to the control products 2 to 4 were used. Produced.
10 panelists, on the same basis as in Example 3, (a) Control product 2 and test products 19 and 22, (b) Control product 3 and test products 20, 23, (c) Control product 4 and test product 21 , 24 were compared for taste and saltiness by the rating method. When the score of each evaluation was totaled, the result of Table 5 was obtained.

  Also in the test products 19-24 whose salt concentration is 0.5-12.0%, it turned out that a different taste is improved and a salty feeling is provided and a favorable soy sauce-like seasoning is obtained.

[Effects at different ammonium ion concentrations]
Low salt seasoning having a salt concentration of 4.0% (w / v) and an ammonium chloride concentration of 6.0% (w / v) [ammonium ion concentration of 2.0% (w / v)] (control product 5) ) To which 100 ppm of Rebaudio A7H-1 (Morita Chemical Industry Co., Ltd.) was added was prepared (test product 25).
Ten panelists compared the taste and saltiness of the control product 5 and the test product 25 by the scoring method according to the same criteria as in Example 3. When the score of each evaluation was totaled, the result of Table 6 was obtained.

  The test product 25 was also evaluated as being a good soy sauce-like seasoning that had a high salty strength but improved taste and increased saltiness. It was shown that the addition of stevia sweetener can produce a soy sauce-like seasoning that does not feel uncomfortable even when the ammonium ion is increased to 2.0%.

[Effects of different ammonium salts]
Salt concentration 4.0% (w / v), Diammonium hydrogen phosphate concentration 3.0 or 6.0% (w / v) [Ammonium ion concentration 0.4 or 0.9% (w / v) ] Were prepared by adding 50 ppm each of rebaudio A7H-1 (manufactured by Morita Chemical Co., Ltd.) to the low salt seasonings (control products 6 and 7). 10 panelists compared the taste and saltiness of the control product 6 and the test product 26 and the control products 7 and 27 by the scoring method, respectively, according to the same criteria as in Example 3. When the score of each evaluation was totaled, the result of Table 7 was obtained.

  For the test products 26 and 27, it was found that the taste was improved and a salty taste was imparted. In other words, for soy sauce-like seasonings containing diammonium hydrogen phosphate as a salty taste substitute, the addition of stevia sweetener will alleviate the unpleasant taste of the taste, resulting in a product that emphasizes the salty taste and richness. It has been shown.

[Effect of taste masking with stevia sweetener and malic acid and enhancement of soy sauce feeling]
In test product 3, various acids [0.2% (w / v) DL-malic acid (test product 28), 0.2% (w / v) phosphoric acid (test product 29), 0.05% (w / V) Acetic acid (test product 30), 0.2% (w / v) citric acid (test product 31), 0.2% (w / v) lactic acid (test product 32), 0.2% (w / v) v) succinic acid (test product 33) 0.2% (w / v) ascorbic acid (test product 34)] was prepared, and 10 panelists compared the test product 3 (control) with the taste. Compared. The number of persons who answered that the taste was further improved is shown in Table 8, and it was found that the taste was further suppressed by the addition of various acids. In particular, the test product 28 to which malic acid was added had high palatability and high evaluation of soy sauce feeling (flavored taste reminiscent of a commercially-available dark mouth soy sauce). Each was compared with test sample 3 (control) by the scoring method based on the evaluation criteria (Table 8).

(C) Evaluation standard of soy sauce feeling by scoring method 1: It is worse than the control product.
2: Same as control product.
3: Although improved over the control product, feels slightly stronger.
4: It is clearly improved over the control product and feels clearly stronger.
5: It is completely improved compared to the control product and feels very strong.

Next, malic acid was 0.02% (w / v), 0.05% (w / v), 0.1% (w / v), 0.5% (w / v), respectively, in the test product 3. 0.7% (w / v), 0.9% (w / v) added, final concentration 0.07%, 0.1% (w / v), 0.15% (w / v), Test samples 35-40 having 0.55% (w / v), 0.75% (w / v), and 0.95% (w / v) were prepared, and the same taste and soy sauce were prepared in the same manner as described above. The feeling was compared with each of the test products 3 (Table 8). As a result, it was found that the test sample 28 having a final concentration of malic acid of 0.25% was the best sample.

[Comparative Example 1]
Rebaudio A7H-1 (manufactured by Morita Chemical Co., Ltd.) is added by 50 ppm to low salt soy sauce (control products 8, 9) having a salt concentration of 4.0% (w / v) and 8.0% (w / v). The prepared samples (test products 41 and 42) were prepared. Ten panelists compared the salty taste of the control product 8 and the test product 41, and the control product 9 and the test product 42 by the two-point identification method. In the control product 8 and the test product 41, three people answered that the test product had a stronger salty taste, and in the control product 9 and the test product 42, the number of people who answered that the test product had a stronger salty taste. There were 4 people. Therefore, the salty taste enhancing effect was not confirmed only by adding the stevia sweetener to the low salt soy sauce, and it was shown to appear in the presence of ammonium ions.

[Comparative Example 2]
Control product 10 was prepared by adding 0.2% (w / v) malic acid to control product 8. With respect to the control product 10, the feeling of soy sauce was compared with the control product 8 by the scoring method based on the same criteria as in Example 7 by 10 panelists. When the scores of the evaluations were totaled, the score of the control product 10 was 28, which was smaller than the comparison score between the test product 3 and the test product 28 (Table 8).
Next, a control product 11 in which malic acid 0.2% (w / v) was added to the control product 1 was prepared. With respect to the test product 3 and the control product 11, the feeling of soy sauce by 10 panelists was compared with the control product 1 by a scoring method based on the same criteria as in Example 7. When the score of evaluation was totaled, it was 19 in the test sample 3, and the feeling of soy sauce was not improved. It was 32 for the control product 11, which was higher than the comparison score between the control product 8 and the control product 10, but smaller than the comparison score between the test product 3 and the test product 28 (Table 8).
Therefore, it was found that the effect of enhancing the feeling of soy sauce by adding malic acid is remarkably increased in the presence of ammonium chloride and stevia sweetener.

  In a frying pan, 4 ml of canola oil (manufactured by Nisshin Oillio Group) was poured, and 200 g of pork loin was fried. Control product 1 and test product 3 were baked from 10 ml each, and were fed by 10 panelists. Among the 10 people, 9 respondents said that test sample 3 had an improved taste compared to control product 1, and responded that test product 3 had a better salty taste than test product 1. There were seven people. There was an evaluation from the person in charge of cooking that no odor was produced by heating and the suitability as a seasoning was satisfied. Therefore, the excellent effect of the product of the present invention could be confirmed even in cooked foods.

  The low-salt soy sauce-like seasoning of the present invention has a sufficient salty taste despite being low in sodium concentration, and has a sense of incongruity and a balanced taste like a general seasoning, It gives high satisfaction when eating. Therefore, it is widely used for cooking and manufacturing of low salt-oriented food and drink.

Claims (8)

  A low-salt soy sauce-like seasoning comprising 0.2 to 4.0% (w / v) ammonium ions and a stevia sweetener. Stevia sweetener consists of rebaudioside A (RA) and stevioside (S) which are at least two kinds of sweetening ingredients,
(A) RA + S = 5-300 ppm
(B) RA / (RA + S) = 0.3-0.9
The liquid seasoning according to claim 1, wherein   The liquid seasoning according to claim 1, wherein a stevia sweetener containing 3-15% (w / w) of rebaudioside C is used.   The liquid seasoning in any one of Claims 1-3 whose salt content of the low-salt soy sauce-like seasoning is 0.5 to 12% (w / v).   The liquid seasoning in any one of Claims 1-4 whose density | concentration of malic acid is 0.1-0.75% (w / v).   Food / beverage products containing the liquid seasoning in any one of Claims 1-5.   A method in which a stevia sweetener is allowed to coexist with a liquid seasoning containing 0.2 to 4.0% (w / v) of ammonium ions to mask the unpleasant taste of ammonium ions and give a salty feeling.   The method of adding malic acid 0.1-0.75% (w / v) to the method of Claim 7, and masking the unpleasant taste of ammonium ion and giving a salty feeling and a soy sauce feeling.