JP2012165740A - Packaged soy sauce containing liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packaged soy sauce containing liquid seasoning having moderate saltiness and thickness despite its low salt content, and excellent in flavor.SOLUTION: The packaged soy sauce containing liquid seasoning contains the following (a) and (b): (a) 1.4-4.4 mass% of sodium, and (b) 0.001-0.25 mass% of leucyl serine.

Description

  The present invention relates to a container-filled soy sauce-containing liquid seasoning.

It has become clear that excessive intake of sodium chloride (sodium chloride) tends to cause cardiovascular diseases such as hypertension, cerebrovascular disease, and heart disease. In order to reduce salt intake, there is an increasing interest in the consumption of foods with high salt content, especially soy sauce-containing liquid seasonings such as soy sauce and processed soy sauce. However, if low salt soy sauce or low salt soy sauce with a low salt content is used, there is a problem that the use of soy sauce by adding soy sauce does not lead to a reduction in intake of salt due to lack of saltiness.
Then, the technique which reinforces salty taste by substituting a part of salt with potassium chloride among the components of a seasoning is known. Moreover, since potassium chloride has a peculiar taste, the technique which masks the taste and provides salty taste is also proposed (patent documents 1-3). In addition, techniques for adding salty taste enhancing substances such as ornithine and glycine ethyl ester are known (Non-Patent Documents 1 and 2).
As a salt-reducing seasoning substantially free of potassium, a mixture of soy sauce cake and water produced using soybean and wheat as main raw materials is subjected to conditions of a temperature of 40 to 60 ° C. and a pressure of 80 to 100 MPa without adding salt. The liquid seasoning which made the amino acid density | concentration high by hold | maintaining below and manufacturing a liquid seasoning is known (patent document 4).

  On the other hand, peptides having a kokumi or thickening action (Patent Documents 5 and 6) are known. Furthermore, acidic peptides, peptides containing glutamic acid, and the like are known as those having a salty taste enhancing action (Patent Documents 7 and 8). In addition, there is research on the flavor of peptides obtained by enzyme treatment of food proteins (Non-patent Document 3), but the flavor of leucylserine is not known at all.

JP 59-55165 JP 2006-166750 A WO2006 / 114918 pamphlet JP 2009-044984 A WO2004 / 107880 pamphlet JP 2001-61445 WO2001 / 39613 pamphlet WO2009 / 113563 pamphlet

Agric. Biol. Chem., 53 (6), 1625 (1989) Biosci. Biotech. Biochem., 59 (1), 35 (1995) Biosci. Biotech. Biochem., 63 (3), 555 (1999)

The use of soy sauce is diverse. In particular, in the case of a soy sauce-containing liquid seasoning having a low salt content, if the soy sauce is divided by dashi soup or the like like boiled food, there is a problem that saltiness shortage due to the low salt content becomes remarkable. On the other hand, when potassium chloride is added, there arises a problem that the flavor balance is lost due to the taste derived from potassium.
The present inventor has studied the flavor problems that occur when the salt content of the soy sauce-containing liquid seasoning is reduced, while the above-described problems are mainly due to the flavor.

  Accordingly, an object of the present invention is to provide a container-filled soy sauce-containing liquid seasoning that exhibits a moderate salty taste and hot taste despite having a low salt content.

  As a result of studying the liquid seasoning containing soy sauce in a container with good flavor and usefulness, the present inventors have found that a certain amount of sodium and leucylserine contain a certain amount of salty taste and hot taste despite having a low salt content. It was found that the raw odor derived from the broth was reduced when diluted with fish broth broth, and the flavor was good. The present invention has been completed based on these findings.

That is, the present invention provides the following (a) and (b)
(A) Sodium 1.4-4.4 mass%
(B) Leucylserine 0.001-0.25 mass%
A container-filled soy sauce-containing liquid seasoning is provided.

  According to the present invention, although it has a low salt content, a container-filled soy sauce-containing liquid seasoning that exhibits moderate salty taste and hot taste and good flavor can be easily obtained. Moreover, by using the container-packed soy sauce-containing liquid seasoning of the present invention, it is possible to produce a food with a smaller amount of sodium.

  The container-packed soy sauce-containing liquid seasoning of the present invention (hereinafter also simply referred to as “liquid seasoning of the present invention”) contains soy sauce, and further contains (a) sodium and (b) leucylserine in specific amounts.

  In the liquid seasoning of the present invention, (a) sodium (hereinafter also referred to as Na) is 1.4 to 4.4% by mass (hereinafter, unless otherwise specified, “%” means mass%). )), Preferably 1.5 to 3.7%, more preferably 1.7 to 3.55%, more preferably 1.8 to 3.7%, and still more preferably 1.9 to 3. 55%, more preferably 1.9-3.12%, more preferably 2-3.1%, more preferably 2.05-2.95%, more preferably 2.2-2.95%, further Preferably it contains 2.35 to 2.95%, more preferably 2.6 to 2.95%, and even more preferably 2.75 to 2.9%. It contains salty taste, suppresses excessive intake of sodium, flavor It is preferable in terms of balance, heat and industrial productivity.

  In the present invention, sodium refers to “sodium” or “Na” on the food ingredient label, and refers to those contained in the liquid seasoning in the form of ions (an alkali metal or alkali other than sodium described below). The same applies to earth metals).

  When sodium is contained in the liquid seasoning of the present invention, inorganic sodium salts, organic acid sodium salts, amino acid sodium salts, nucleic acid sodium salts, and the like can be used. Specifically, sodium chloride, sodium glutamate, sodium aspartate, sodium gluconate, sodium succinate, sodium inosinate, sodium guanylate, or a mixture of two or more thereof can be used. It is preferable from the viewpoint of flavor balance and cost that soy sauce and salt are mainly used as a supply source of sodium, and other sodium salts are used in combination.

  Although various things are marketed as said salt, 0.01-2 parts magnesium chloride and calcium chloride with respect to 100 mass parts (henceforth "part" only) of sodium chloride on a dry matter basis. What contains 0.01-2 parts and 0.01-2 parts of potassium chloride is preferable at the point of flavor and industrial productivity.

  The content of (b) leucylserine (hereinafter also referred to as Leu-Ser) in the liquid seasoning of the present invention is 0.001 to 0.25%, preferably 0.002 to 0.15%. More preferably 0.004 to 0.12%, still more preferably 0.007 to 0.07%, still more preferably 0.009 to 0.06%, and still more preferably 0.012 to 0.025. % Is preferable from the viewpoints of salty taste expression, improvement of hot summer, reduction of fish odor, suppression of off-potency derived from potassium, bitterness, and flavor balance.

  Since leucylserine in the liquid seasoning of the present invention is hardly contained in soy sauce, it must be added separately from soy sauce. The added leucylserine may be L-leucyl-L-serine, L-leucyl-D-serine, D-leucyl-L-serine, D-leucyl-D-serine, or a mixture of two or more of these. However, L-leucyl-L-serine is preferred. Industrially, protein and peptide hydrolysates, fermentation products, synthetic products from amino acids, and the like can be used as a source of leucylserine. The content of leucylserine can be measured by a conventional method using high performance liquid chromatography (HPLC).

  The liquid seasoning of the present invention may contain (c) potassium (hereinafter also referred to as K). (C) The potassium content is preferably 0.01 to 3%, more preferably 0.02 to 2.5%, still more preferably 0.03 to 2.3%, still more preferably 0.05 to 2. %, Particularly preferably from 0.1 to 1.6%, from the viewpoint of suppressing the off-tasting taste derived from potassium such as bitterness and pungent taste. (C) The content of potassium is preferably 0.01 to 0.8%, more preferably 0.02 to 0.7%, further 0.03 to 0.6%, particularly 0.05 to 0.5%. %, Especially 0.1 to 0.45% is preferable from the point of not producing a peculiar taste derived from potassium such as bitterness and pungent taste. On the other hand, the content of potassium is preferably 0.81 to 3%, more preferably 0 from the viewpoint of suppressing the off-flavor from potassium while keeping the salty taste of potassium more favorable and maintaining a good flavor balance. 0.9 to 2.5%, more preferably 1 to 2.3%, still more preferably 1.1 to 2%, and still more preferably 1.2 to 1.6%.

  In the present invention, the contents of sodium (Na) and potassium (K) in the liquid seasoning can be measured by an ordinary method using an atomic absorption photometer.

  The (a) sodium / (c) potassium (Na / K, content mass ratio) in the liquid seasoning of the present invention is preferably 0.9 to 300, more preferably 1 to 250, still more preferably. Is 1.2 to 200, more preferably 1.8 to 200, still more preferably 1.8 to 100, still more preferably 2 to 100, still more preferably 4 to 50, still more preferably 6 to 20, and even more preferably 7. 10 to 10 is preferable from the viewpoint of potassium-derived off-flavor suppression, salty taste expression, improvement of hot taste, and flavor balance.

  (B) Leucylserine / (a) Sodium (Leu-Ser / Na, content mass ratio) in the liquid seasoning of the present invention is preferably 0.0005 to 0.08, more preferably 0.00. 0008 to 0.06, more preferably 0.001 to 0.03, more preferably 0.002 to 0.03, more preferably 0.003 to 0.02, more preferably 0.0035 to 0.009, An amount of 0.005 to 0.008 is particularly preferable in terms of off-flavor suppression, expression of salty taste, improvement of hot taste, and flavor balance.

  The (b) leucylserine / (c) potassium (Leu-Ser / K, mass ratio of content) in the liquid seasoning of the present invention is preferably 0.002 to 2, more preferably 0.003. 1, more preferably from 0.005 to 1, and even more preferably from 0.007 to 0.5, from the standpoints of off-flavor suppression, expression of salty taste, improvement in hot taste, and flavor balance. Among these, (b) leucylserine / (c) potassium is 0.005 to 1 from the standpoint of suppressing the nasty taste derived from potassium and obtaining a good flavor balance while obtaining the salty taste and atsumi improvement effect of leucylserine. 0.5, more preferably 0.01 to 1, more preferably 0.02 to 0.7, and still more preferably 0.03 to 0.5. On the other hand, from the standpoint of obtaining a good flavor balance while enhancing the salty taste and hot taste with leucylserine while suppressing salty taste while enhancing the salty taste with potassium, the above (b) leucylserine / ( c) It is preferable that potassium is 0.004-0.2, More preferably, it is 0.005-0.1, More preferably, it is 0.006-0.08, More preferably, it is 0.007-0.04. Most preferably, it is 0.008-0.015.

The liquid seasoning of the present invention preferably contains ethanol. In the liquid seasoning of the present invention, the ethanol content is preferably 1 to 10%, more preferably 1.1 to 8%, and even more preferably 1.3 to 6%. It is preferable in terms of fragrance of nodules and citrus fruits and storage stability.
In the present invention, the ethanol content is from 5 to 250 parts, preferably from 10 to 200 parts, more preferably from 20 to 180 parts, even more preferably from 40 to 170 parts, especially from 70 to 135 parts, especially from 90 parts to 100 parts of sodium. ˜130 parts is preferable in terms of the sharpness of salty taste, the aroma of fish and citrus fruits, and the storage stability.

  In the present invention, the content of ethanol (EtOH) refers to the total amount of ethanol derived from the raw material and the amount of ethanol added separately from the raw material. That is, as a raw material for seasoning, when using a fermented product, etc. in addition to brewing seasonings such as sake, sake such as wine, soy sauce, miso (honomirin, mirin-style seasoning, salt mirin, etc.) May be included. In that case, the total amount of ethanol derived from the raw material and ethanol added separately from the raw material is within the above range. The content of ethanol can be measured using gas chromatography (GLC) (“Soy sauce test method”, edited by Japan Soy Sauce Research Institute, sold by Shokyo News Agency, Showa) 60 years).

  When the liquid seasoning of the present invention is soy sauce or processed soy sauce described later, and the saccharide is only derived from the raw material and no saccharide is added separately from the raw material, the content of (a) sodium is 2.4 to 4 0.4%, more preferably 2.5 to 3.7%, further 2.6 to 3.55%, especially 2.7 to 3.1%, especially 2.75 to 2.95%. This is preferable in terms of expression of salty taste, flavor balance, storage stability, and suppression of excessive sodium intake. In this case, the saccharide content is less than 5%, preferably 1 to 4.9%, from the viewpoint of salty taste expression and flavor balance.

In the case where the liquid seasoning of the present invention is a soy sauce processed product, soy sauce, or sauce to be described later, a saccharide can be added as necessary. In this case, the content of (a) sodium is preferably 1.4 to 2.95%, further 1.8 to 2.9%, more preferably 1.9% to 2.85%, and further 2% to 2.8% is preferable in terms of storage stability, expression of salty taste, flavor balance, and suppression of excessive sodium intake.
When the saccharide is added, the content of the saccharide is preferably 5 to 25%, more preferably 5.5 to 23%, particularly 6 to 21%, and particularly 7 to 20%. From the viewpoint of flavor balance, fragrance of fish and citrus fruits, and storage stability. Examples of sugars include glucose, galactose, arabinose, fructose, sucrose, maltose, liquid sugar, invert sugar, starch syrup, starch, dextrin, and sugar alcohols such as erythritol, glycerol, sorbitol, trehalose, and reduced starch syrup. However, glucose, fructose, sucrose, and a mixture of two or more of these are preferred. If necessary, sweeteners such as glycyrrhizin, stevioside and aspartame may be used.

  In the present invention, the saccharide content refers to the total amount of saccharide added separately from the raw material and the saccharide derived from the raw material. That is, as a raw material for seasonings, brewing seasonings such as sake, sake such as wine, soy sauce, miso (main mirin, mirin-style seasoning, salt mirin, etc.), fermented products, etc. May be included. In that case, the total amount of the saccharide derived from the raw material and the saccharide added separately from the raw material is within the above range. The content of sugars can be measured using liquid chromatography (HPLC) (“Soy Sauce Test Method”, edited by Japan Soy Sauce Research Institute, sold by Shokyo Co., Ltd., Showa) 60 years).

  When the saccharide content is high, the saccharide content can be adjusted to a desired range by diluting with water or the like. When the saccharide content is low, amino acids, peptides, proteins, organic salts, inorganic salts, and the like can be added and used so as to have a desired flavor and storage stability.

  When the liquid seasoning of the present invention is a soy sauce processed product, soy sauce, or sauce, which will be described later, it can contain fish clauses and / or citrus fruits as necessary. It is preferable to contain 0.01 to 70% of fish clauses, more preferably 0.1 to 50%, further 1 to 40%, particularly 0.5 to 30%, especially 1 to 20%. It is preferable in terms of the aroma of fish buns, suppression of off-flavor derived from potassium chloride, expression of salty taste, provision of atsumi, and flavor balance.

  Fish clauses refer to one or a mixture of two or more selected from fish clause, fish stock, fish clause extract, fish seasoning, and fish flavor. Examples of fish clauses include bonito, soda, tuna, mackerel, muro, urume, sardine, sama, and boiled, and bonito is preferred. Bonito includes fragrance components, for example acids such as formic acid, acetic acid and captynic acid, carbonyls such as formaldehyde, acetone and methyl amyl ketone, bases such as ammonia, isobutylamine and lutidine, alcohols such as butanol and phenylethyl alcohol, hydrogen sulfide Sulfur compounds such as phenol and dimethylphenol, phenol ethers such as methylisoeugenol, hydrocarbons such as tetradecane, hexadecane and eicosane, furan such as dibenzofuran, and pyrazines such as dimethylpyrazine. Among these, pyrazines mainly show a savory roasted scent, phenols show a scent, and sulfur-containing compounds mainly show a meaty scent. The bonito has a rough knot made by mashing the bonito, a dry knot made by shaving and tarring the coarse knot, and any of them can be used in the present invention. The rough knot has a strong smell of odor, while the dried knot has a fungal action and has a more complex flavor. In the soy sauce, there is a tendency that the seasoned flavor is preferred over the seasoned flavor.

  Examples of the fish bun soup include bonito soup stock, soup bonito soup, tuna koji dashi soup, mackerel dashi soup, muro kushi dashi soup, urushi kushi dashi soup, sardine koji dashi soup, samba mushi dashi soup, boiled dashi soup, and bonito soup stock. Fish broth stock can be produced by various methods, such as a method of heating fish clauses in water, a method of heating fish clauses after first immersing them in water, and a method of placing fish clauses in boiling water. . When obtaining fish stock from the fish section, the fish section is shaved in advance or used as a powder. One or more fish sections can be selected and used as appropriate. The addition amount of fish bun is not particularly limited, but generally 1 to 10%, preferably 2 to 6%, is preferably added to the water to be extracted. In the present invention, kombu or shiitake mushrooms may be used in combination with fish buns, however, it is preferable to use bonito and kombu in combination, but using soups.

Examples of the fish bun extract include bonito bonito extract, soba bonito extract, tuna bun extract, mackerel bun extract, mulo bun extract, urume bun extract, sardine bun extract, samba bun extract, boiled sardine extract, and bonito extract being preferred. Fish bun extract is a liquid extract obtained by extracting fish bun with hot water, alcohol or a mixture of both.
Fish seasonings include bonito seasonings, soda seasonings, tuna seasonings, mackerel seasonings, muro seasonings, urume seasonings, sardine seasonings, samba seasonings, boiled seasonings, etc. And bonito seasoning is preferred. The fish seasoning means a product produced by adding and mixing seasonings such as sodium glutamate, salt, sugar, kelp extract to fish clause or fish clause extract.

Examples of the fish bun flavor include bonito flavour, soda flavour, tuna flavour, tuna flavour, tuna flavour, sea bream flavour, sardine flavour, sardine flavour, boiled flavour, and bonito flavour.
In the present invention, it is preferable to contain one or a mixture of two or more kinds selected from bonito, bonito soup stock, bonito seasoning, bonito extract, and bonito flavor from the viewpoint of bonito fragrance and flavor balance.

  In the present invention, the citrus fruit is preferably contained in an amount of 0.01 to 40%, more preferably 0.1 to 30%, further 0.2 to 20%, particularly 0.5 to 15%, especially 1 to 12%. It is preferable from the standpoint of citrus fragrance, suppression of off-flavor derived from potassium chloride, expression of salty taste, sourness and flavor balance. Citrus means one or a mixture of two or more selected from citrus juice, citrus extract, and citrus flavor. Citrus is preferably used for processed soy sauce products, and particularly preferably used for ponzu soy sauce (seasoned vinegar).

  As the citrus juice used in the present invention, any citrus fruit-derived juice can be used as long as it is derived from citrus fruits. Examples include fruit juices such as yuzu, sudachi, kabosu, lemon, lime, daida, yuko, mandarin orange, orange, grapefruit, calamancy, shikwasa, etc., especially from fruits with low sweetness such as lime, lemon, yuzu, sudachi, kabosu Juiced fruit juice is preferred. The citrus juice can be any of natural juice with 100% fruit juice, fruit juice with a fruit content of 45-99%, soft drink with a fruit content of 10-45%, and concentrated fruit juice with concentrated natural fruit juice. Of these, natural fruit juice and concentrated fruit juice are preferable. These citrus juices can be used by appropriately selecting one kind or two or more kinds.

  Examples of the citrus extract used in the present invention include Yuzu extract, Sudachi extract, Kabosu extract, lemon extract, lime extract, Daidai extract, Yuko extract, tangerine extract, orange extract, grapefruit extract, caramancy extract, seeker extract, In particular, Yuzu extract, Sudachi extract, and Kabosu extract are preferred. The citrus extract is a liquid extract obtained by extracting citrus fruit / peel using hot water, alcohol or a mixture of both.

  Examples of the citrus flavors used in the present invention include Yuzu flavor, Sudachi flavor, Kabosu flavor, Lemon flavor, Lime flavor, Daidai flavor, Yuko flavor, Tangerine flavor, Orange flavor, Grapefruit flavor, Karaman Sea flavor, Shikuwasa flavor, Particularly preferred are Yuzu flavor, Sudachi flavor, and Kaboshi flavor.

  In the present invention, the soy sauce-containing liquid seasoning means a liquid seasoning containing soy sauce, soy sauce, soy sauce, etc., and soy sauce is usually 1% or more, preferably 5% or more, more preferably 10%. The content is more preferably 15 to 100%, particularly preferably 20 to 99.998%. Moreover, the liquid seasoning used for the use similar to "soy sauce" which added seasonings, sour seasonings, fragrance | flavors, dashi, extracts, etc. to "soy sauce" is included. That is, the soy sauce-containing liquid seasoning means soy sauce, processed soy sauce, soy sauce or sauce. In the present invention, it is preferably soy sauce, soy sauce processed product, and more preferably a soy sauce processed product.

  In the present invention, soy sauce is a liquid seasoning according to the definition of soy sauce quality labeling standard (Ministry of Agriculture, Forestry and Fisheries No. 1704, September 13, 2004).

  In the present invention, the soy sauce processed product is a liquid seasoning made from soy sauce, soy sauce, which is the main ingredient, is supplemented with seasoning, acidulant, flavor, fruit juice, flavoring material, dashi, etc. Is. For example, dashi soy sauce, kelp soy sauce, tosa soy sauce, bonito soy sauce, ponzu soy sauce, steak soy sauce, kaki soy sauce, shiso soy sauce, garlic soy sauce, wasabi soy sauce and the like.

  In the present invention, the soy sauce is a soy sauce to which “dashi” extracted from sugars and flavor raw materials (such as bonito, kombu, dried shiitake mushrooms, etc.) is added, or mirin, salt and other seasonings are added. In addition, it refers to a liquid that is used directly or diluted as a soup or noodle soup for noodles, side dishes, etc., and examples include noodle soup, boiled soup, hot pot soup, tempura soup and general-purpose soup. Examples of noodle soup include soba soup, udon soup, somen soup, cold wheat soup, Chinese noodle soup, chilled Chinese soup and the like.

  In the present invention, the sauce is made from “soy sauce”, and refers to things other than the above-mentioned “soy sauce processed product” and “soup”. For example, the soy sauce, the grilled chicken sauce, the grilled meat sauce, the shabu-shabu Sauce, sukiyaki sauce, teriyaki sauce, deep-fried sauce, mitarashi dumpling sauce, non-oil dressing and the like.

  In the liquid seasoning of the present invention, examples of soy sauce used as a raw material include concentrated soy sauce, light soy sauce, tamari soy sauce, low salt soy sauce, reduced salt soy sauce, etc., but the amount of sodium in 100 g of product is 3.55 g. The use of low salt soy sauce of 2.7 g or more and 3.55 g or less of low salt soy sauce of 5.5 g or less is preferable in terms of salt intake and flavor balance.

  The pH of the liquid seasoning of the present invention is preferably 2 or more and less than 7, more preferably 2.5 to 6.5, further 3 to 6, especially 3.5 to 5.5, especially 4 to 5. It is preferable from the viewpoint of soy sauce expression, potassium-derived taste suppression, storage stability, and flavor balance. By adding a sour agent or the like, the pH can be adjusted to a desired range.

  As the acidulant, lactic acid, acetic acid, succinic acid, malic acid, citric acid, tartaric acid, phosphoric acid, phytic acid and the like can be used. Of these, lactic acid, malic acid, citric acid, phosphoric acid, and phytic acid are preferable, and lactic acid is particularly preferable. The content of lactic acid is preferably 0 to 2%, more preferably 0.01 to 1%, particularly 0.02 to 0.5%, and particularly preferably 0.04 to 0.1%. Further, the content of malic acid, citric acid, phosphoric acid and phytic acid is preferably 0 to 0.2%, particularly preferably 0.02 to 0.1%. Industrially, it is preferable in terms of flavor, production efficiency, and cost to use vinegar or citrus juice and to set the pH within a predetermined range. As edible vinegar, grain vinegar such as rice vinegar, apple vinegar, fruit vinegar such as grape vinegar, brewed vinegar, synthetic vinegar and the like can be used.

  The liquid seasoning of the present invention can be produced by mixing a predetermined amount of soy sauce (b) leucylserine and, if necessary, (a) sodium, and stirring, mixing, and dissolving into a container. it can. As necessary, other ingredients include sugars, fish clauses, citrus fruits, acidulants, inorganic salts, acids, excipients, spices, seasonings, antioxidants, colorants, preservatives, strengthening agents, emulsifiers, You may mix | blend the raw material which can be used for foods, such as a herb and vegetables, and water.

  In addition, when using low-salt soy sauce or low-salt soy sauce with reduced salt content (sodium content) as the raw material and making the liquid seasoning of the present invention, the salt content is adjusted by electrodialysis or salting-out / dilution. Prepare reduced soy sauce (low-salt soy sauce, low-salt soy sauce) and after mixing process, mix component (b), component (a), etc., if necessary, or use soy sauce after burning process Prepare dialysis or soy sauce with reduced salt content by salting out / dilution (reduced salt soy sauce, low salt soy sauce) and mix component (b), component (a), etc. as necessary. Can be manufactured. Furthermore, it is preferable to perform heat treatment when filling the container. In this case, after the heat treatment, any method of filling the container before the temperature of the liquid seasoning does not decrease, filling the container while the heat treatment is performed, or performing the heat treatment after filling the container is adopted. Is preferable in terms of flavor, stability and color.

  The heating temperature is preferably 60 ° C. or higher, more preferably 70 to 130 ° C., further 75 to 120 ° C., particularly 80 to 100 ° C., particularly 85 to 98 ° C., to improve the flavor, stability, It is preferable in terms of color and the like. The heating time varies depending on the heating temperature, but is usually 1 second to 120 minutes, more preferably 10 seconds to 60 minutes, and further preferably 30 seconds to 30 minutes. Specifically, in the case of 60 ° C., it is 10 seconds to 120 minutes, further 30 seconds to 60 minutes, particularly 1 minute to 30 minutes, especially 2 minutes to 20 minutes, in terms of flavor, stability, color, etc. To preferred. In the case of 80 ° C., 2 seconds to 60 minutes, 5 seconds to 45 minutes, particularly 10 seconds to 30 minutes, especially 30 seconds to 20 minutes are preferable from the viewpoint of flavor, stability, color and the like. In the case of 95 ° C., 1 second to 30 minutes, 2 seconds to 25 minutes, particularly 5 seconds to 20 minutes, especially 10 seconds to 15 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.

  The liquid seasoning of the present invention is a container filled with soy sauce-containing liquid seasoning. The capacity of the container used in the present invention is preferably from 5 mL to 20 L, more preferably from 10 mL to 5 L, more preferably from 50 mL to 2 L, more preferably from 100 mL to 100 mL from the viewpoint of stability and ease of use. 1 L is further preferable, 200 mL to 800 mL is particularly preferable, and 300 to 600 mL is particularly preferable. As a container used in the present invention, a normal container such as a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container, a synthetic resin bag, a glass bottle, and the like as a general liquid seasoning. A form is mentioned. 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.

Furthermore, the container used in the present invention preferably has an oxygen permeability index of 0.8 (cm ³ / day · m ² ) or less. The “oxygen permeability index” as used in the present invention is obtained by dividing the “oxygen permeability” (unit: cm ³ / day · bottle) determined by the JIS method (K 7126 B method) by the surface area of the container, and the material 1 m ^{This is} the value converted per ² units. Specifically, the oxygen permeability is determined by supplying oxygen to one of the test pieces (containers) using an apparatus manufactured by MOCON, flowing nitrogen carrier gas at the same pressure to the other, and passing the oxygen through an oxygen detector. It is the value (20 degreeC, relative humidity 60%) measured using. The oxygen permeability index of the container used in the present invention is preferably 0 to 0.6, more preferably 0 to 0.4, further 0.01 to 0.2, particularly 0.02 to 0.15, and particularly 0.05. It is -0.12 from the point of storage stability and flavor maintenance.

  By using the liquid seasoning of the present invention out of the container and using it for the production, processing and cooking of food, it is possible to give the food an appropriate salty taste, a coherent flavor, a soy sauce feeling, a good flavor balance, etc. The effect of improving the taste can be obtained. Therefore, the present invention is useful as a means for flavor improvement methods, food processing / cooking methods, and food production methods.

  The liquid seasoning of this invention can be used for various foodstuffs. Since the liquid seasoning of the present invention exhibits a strong salty taste despite a low salt content, the use of the liquid seasoning of the present invention enables the design of a food with a low salt content, that is, a reduced salt food. Become.

  The food using the liquid seasoning of the present invention is not particularly limited as long as it contains salt at the time of eating, but, for example, salad, sashimi, soaked, cold fish, boiled tofu, hot pot, boiled food, fried food, grilled food, Examples include cooked foods such as steamed foods and vinegared foods. In other words, the liquid seasonings of the present invention are used for foods (use methods): the liquid seasonings are directly applied to these foods, the foods are applied to the liquid seasonings, and the liquid seasonings and ingredients are used. And the use of manufacturing processed foods using liquid seasonings.

  The content of the liquid seasoning of the present invention in the food is preferably 0.01 to 50%, more preferably 0.05 to 20%, particularly 0.1 to 10%, and particularly 0.5 to 5%. It is preferable in terms of flavor balance, sodium and salt intake.

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited to this.

(Analysis of leucel serine)
The sample was filtered (ADVANTEC ultra filter unit, molecular weight cut off 10,000 or less), and the filtrate was diluted 1/2 with water (for HPLC) (w / w) and analyzed under the following conditions.
HPLC analysis conditions:
Column: Puresil C18 (4.6 × 250 mm, Waters)
Eluent: (I); 0.075% by volume trifluoroacetic acid (TFA) / water
(II); 0.075 vol% trifluoroacetic acid (TFA) / acetonitrile gradient conditions:
Time 0 minutes 5 minutes 40 minutes 45 minutes 46 minutes 100 minutes Eluent (I) (volume%) 100 100 70 70 100 100
Eluent (II) (volume%) 0 0 30 30 0 0
Detector: UV220nm
Injection volume: 10 μL

(Na and K analysis method)
The contents of Na and K were measured using an atomic absorption photometer (polarized Zeeman atomic absorption photometer Hitachi Z-6100).

(1) Test products 1 to 10 (low salt soy sauce)
0.59 parts by mass of leucylserine (Leu-Ser, manufactured by Wako Pure Chemical Industries, Ltd.) was mixed and dissolved in 99.5 parts by mass of soy sauce (reduced salt soy sauce of organic whole soybeans, manufactured by Yamasa Shoyu Co., Ltd.). 500 g of this was filled in a PET bottle (500 mL) to prepare a container-filled soy sauce-containing liquid seasoning (Test Product 10). The test product 10 was diluted with the soy sauce so that the concentration of leucylserine was the concentration shown in Table 1, and filled in a PET bottle (500 mL) to prepare a container-filled soy sauce-containing liquid seasoning (test products 2 to 9). The soy sauce was designated as test product 1.

  About these flavor, sensory evaluation was implemented by the following evaluation criteria by three expert panels, and it determined by consultation. The results are shown in Table 1. In addition, about salty taste, the test product 1 was set to D evaluation. For bitterness, the test product 1 was evaluated as A and the test product 10 was evaluated as D. For Atsumi, Test Product 1 was rated D. Based on the above, other test products were relatively evaluated. “Atsumi” is a presence and a persistent taste that is felt from the middle to the aftertaste, which is different from the salty taste that is felt in the first taste, and it feels watery without “Atsumi”.

<Salted taste>
A: Very strong.
B: Strong.
C: Slightly strong.
D: Weak.
E: Very weak.

<Bitter taste>
A: It is not felt at all.
B: It feels a little, but I don't care about it.
C: Somewhat felt, but not uncomfortable.
D: Feeling and uncomfortable.
E: Strongly felt and very uncomfortable.

<Atsumi>
A: Very strong.
B: Strong.
C: Slightly strong.
D: Weak.
E: Very weak.

As shown in Table 1, in the test product 1, although the bitterness was not felt at all, the salty taste was not satisfactory. In addition, in the test product 2 in which the amount of leucylserine was less than the specification, although it was slightly improved, it was not sufficient. In the test product 10 in which the amount of leucylserine was larger than specified, although salty taste and atsumi were imparted, the bitterness was strong and the flavor was not favorable. In Table 1, those with two alphabets (for example, A-B) indicate an intermediate evaluation between the two alphabets (for example, an intermediate evaluation between A and B) (Table 2 below). The same applies to -17.
On the other hand, in the test products 3 to 9, the salty taste was enhanced, and the amount of hot springs increased. In the test products 3 to 9, the bitterness became stronger as the addition amount of leucylserine increased, but it was not an unpleasant level.
In this way, in the soy sauce-containing liquid seasoning with a predetermined amount of sodium and the content of leucylserine within the range prescribed in the present invention, the bitterness is suppressed, the salty taste is increased, and the hot taste is imparted with a good taste. It was shown to be.

(2) Test products 1 ', 4'-7', 10 '(heat-treated soy sauce)
The test products 1, 4-7, and 10 prepared in the above (1) were put in a glass sample bottle (100 mL) and closed. These were heated in a water bath (95 ° C.) for 10 minutes. Subsequently, it cooled with running water for 15 minutes, and manufactured the test goods 1 ', 4'-7', 10 '. About these flavors, sensory evaluation was performed on the same evaluation criteria as (1). The results are shown in Table 2.

As shown in Table 2, in the test product 1 ′, the heat treatment was slightly increased, but the salty taste decreased. Further, in the test product 10 ′, the bitterness of leucylserine was reduced, but the bitterness still remained. On the other hand, in the test products 4 ′ to 7 ′, the bitterness of leucylserine was reduced to a level at which it was hardly noticed by the heat treatment, and a sense of unity was imparted to the taste to increase the hotness and have an appropriate salty taste.
In this way, in the soy sauce-containing liquid seasoning with a predetermined amount of sodium and the content of leucylserine within the range specified in the present invention, the bitterness derived from leucylserine is reduced by applying heat treatment, and a sense of unity is imparted to the taste. It has been shown that it has a moderate salty taste and a good flavor.

(3) Test product
As shown in Table 3, 50 g each of the test products (1 ′, 4 ′ to 7 ′, 10 ′) produced in the above (2) and the soup stock are mixed, and 100 g is filled into a glass sample bottle (100 mL). Thus, soy sauce was produced (test products A to F). The method for preparing soup stock is shown below.
500 g of purified water and 5 g of kelp were placed in an aluminum pan and left for 20 minutes. Next, 15 g of bonito (thinning) was added and the weight was measured. This was set to low heat and the fire was stopped after 20 minutes. After leaving still for 60 minutes, the weight was measured and the reduced amount of purified water was put in the pan. This was filtered with cooking paper, and the filtrate was used as dashi stock.

  Sensory evaluation was performed on the flavors (salty taste, bitterness, atsumi, fresh odor) of the test products a to mo according to the same criteria as in (1) above. The standard of raw odor is shown below. In addition, about salty taste, the test article A was set to D evaluation. For bitterness, the test product A was evaluated as A and the test product F was rated as C. For Atsumi, the test product A was rated C. For the raw odor, the test product A was rated as D. Based on the above, other test products were relatively evaluated. The results are shown in Table 3.

<Raw smell>
A: The raw odor derived from the fish stock is hardly felt, and the dashi taste is strongly felt.
B: The raw odor derived from fish bun stock is slightly felt, and the taste of soup stock is also felt.
C: The raw odor derived from fish bun stock is somewhat felt, and the taste of the soup stock is slightly felt.
D: The raw odor derived from the fish bun stock is felt, and the taste of the soup stock is slightly felt.
E: The raw odor derived from the fish stock is strongly felt, and the refined flavor of the stock is hardly felt.

As shown in Table 3, by mixing with dashi soup, the raw odor derived from dashi was strongly felt in the test product a. Further, in the test product F, the bitterness of leucylserine was reduced, but the bitterness still remained. On the other hand, in the test products I to O, even when mixed with dashi soup, the raw odor derived from dashi and the bitterness derived from leucylserine were not felt so much, the taste was added, the taste increased, and the salty taste was moderate .
In this way, when soy sauce is prepared by mixing soy sauce-containing liquid seasoning and soup stock with a predetermined amount of sodium and the content of leucyl serine within the range specified in the present invention, the raw odor derived from soy sauce and the bitter taste derived from leucyl serine are significantly reduced. In addition, it was shown that a sense of unity was imparted to the taste, and it had an appropriate salty taste and a good flavor.

(4) Test products 11-14 (reduced salt soy sauce)
In the formulation shown in Table 4, soy sauce (reduced salt soy sauce of organic whole soybeans, manufactured by Yamasa Shoyu Co., Ltd.), sodium chloride (manufactured by Wako Pure Chemical Industries, Ltd.), leucylserine (Leu-Ser, manufactured by Wako Pure Chemical Industries, Ltd.), and purified water are mixed. Dissolved. Subsequently, 350 g of PET bottles (350 mL) were filled to prepare a container-filled soy sauce-containing liquid seasoning (test products 11 to 14).

  About these flavors, sensory evaluation was performed on the same evaluation criteria as (1). The results are shown in Table 4. In addition, about salty taste, the test article 11 was set to D evaluation. For the bitterness, the test product 11 was evaluated as A. For Atsumi, the test article 11 was rated D. Based on the above, other test products were relatively evaluated.

As shown in Table 4, in the test product 11, although the bitterness was not felt at all, the salty taste was slightly unsatisfactory. In the test product 14 in which the amount of leucylserine was larger than specified, although salty taste and atsumi were imparted, the bitterness was strong and the flavor was not favorable.
On the other hand, in the test products 12 and 13, with the addition amount of leucylserine, the salty taste was enhanced, the bitterness was increased, and the hot taste was imparted.
In this way, in the soy sauce-containing liquid seasoning with a predetermined amount of sodium and the content of leucylserine within the range prescribed in the present invention, the bitterness is suppressed, the salty taste is increased, and the hot taste is imparted with a good taste. It was shown to be.

(5) Test products 11'-14 '(heat-treated soy sauce)
The test products 11 to 14 prepared in the above (4) were put in a glass sample bottle (100 mL) and closed. These were heated in a water bath (90 ° C.) for 10 minutes. Subsequently, it cooled with running water for 15 minutes, and manufactured the test products 11'-14 '. About these flavors, sensory evaluation was performed on the same evaluation criteria as (1). The results are shown in Table 5.

As shown in Table 5, with the heat treatment, in the test product 11 ′, the hot taste increased slightly, but the salty taste decreased. Further, in the test product 14 ′, the bitterness of leucylserine was reduced, but the bitterness still remained. On the other hand, in the test products 12 ′ and 13 ′, the heat treatment lowered the bitterness of leucylserine to such an extent that at least almost no bitter taste was felt.
In this way, in the soy sauce-containing liquid seasoning with a predetermined amount of sodium and the content of leucylserine within the range specified in the present invention, the bitterness derived from leucylserine is remarkably reduced by applying heat treatment, and the sense of unity is felt in the taste. It was given that it had a moderate salty taste and a good flavor.

(6) Test product key
As shown in Table 6, 50 g of each of the test products (11 ′ to 14 ′) manufactured in (5) above and the soup stock are mixed, and 100 g is filled into a glass sample bottle (100 mL) to produce the soup. (Test product key). The broth used was the one prepared in (3) above.

  Sensory evaluation was performed on the same taste as the above (3) with respect to the taste (salty taste, bitterness, hot taste, fresh odor) of the test product ki-ko. In addition, about salty taste, the test product key was set to D evaluation. For bitterness, the test product key was rated A. For Atsumi, the test product key was rated C. For the raw odor, the test product was rated D. Based on the above, other test products were relatively evaluated. The results are shown in Table 6.

As shown in Table 6, by mixing with the broth, the raw odor derived from the broth was strongly felt in the test product. Further, in the test product, the bitterness of leucylserine was reduced, but the bitterness still remained. On the other hand, in the test products Ku and Ke, even when mixed with dashi soup, the raw odor derived from dashi and the bitterness derived from leucylserine were not felt so much, a sense of unity was added to the taste, and the taste increased and had a moderate salty taste .
In this way, when soy sauce is prepared by mixing soy sauce-containing liquid seasoning and soup stock with a predetermined amount of sodium and the content of leucyl serine within the range specified in the present invention, the raw odor derived from soy sauce and the bitter taste derived from leucyl serine are significantly reduced. In addition, it was shown that a sense of unity was imparted to the taste, and it had an appropriate salty taste and a good flavor.

(7) Test product 15-17 (seasoned ponzu soy sauce)
In the composition shown in Table 7, soy sauce (reduced salt soy sauce of organic whole soybeans, manufactured by Yamasa Shoyu Co., Ltd.), vinegar (cereal vinegar, Mitsukan), lemon juice (Pokka Lemon 100, manufactured by Pokka Co., Ltd.), white sugar (white sugar on the spoon mark) , Mitsui Sugar Co., Ltd.), sodium chloride (Wako Pure Chemical Industries, Ltd.), monosodium glutamate (L-sodium glutamate (MSG), Wako Pure Chemical Industries, Ltd.), disodium inosinate (inosinic acid-5′-monophosphate) Disodium salt (IN), manufactured by Wako Pure Chemical Industries, Ltd.), ethanol (ethanol (95), manufactured by Wako Pure Chemical Industries, Ltd.), leucylserine (Leu-Ser, manufactured by Wako Pure Chemical Industries, Ltd.), soup stock, and purified water are placed in a stainless steel beaker. , Mixed and dissolved. This was covered with aluminum foil and heated in a water bath (75 ° C. temperature reached). Immediately after filling 350 g into a PET bottle (350 mL), it was cooled with running water for 15 minutes. This was left still in the refrigerator overnight and the container-packed soy sauce-containing liquid seasoning was prepared (test products 15-17). The broth used was the one prepared in (3) above. With respect to the flavors of the test products 15 to 17, yudofu was prepared, and sensory evaluation was performed according to the same evaluation criteria as described above. The results are shown in Table 7.

As shown in Table 7, in the test product 15, although the bitterness was not felt at all, the salty taste was light and the after-cut was early and the flavor was unsatisfactory. On the other hand, in the test products 16 and 17, the salty taste was enhanced with the addition amount of leucylserine, and the hot taste was imparted.
In this way, in the soy sauce-containing liquid seasoning with a predetermined amount of sodium and the content of leucylserine within the range specified in the present invention, it was shown that the salty taste increased and the taste was imparted with good taste. .

(8) Test product 18-20 (concentrated soup)
In the formulation shown in Table 8, soy sauce (reduced salt soy sauce from organic whole soybeans, manufactured by Yamasa Soy Sauce Co., Ltd.), upper white sugar (spoon seal white sugar, manufactured by Mitsui Sugar Co., Ltd.), sodium chloride (manufactured by Wako Pure Chemical Industries, Ltd.), monosodium glutamate (Sodium L-glutamate (MSG), manufactured by Wako Pure Chemical Industries, Ltd.), disodium inosinate (inosinic acid-5′-monophosphate disodium salt (IN), manufactured by Wako Pure Chemical Industries, Ltd.), ethanol (ethanol (95) , Manufactured by Wako Pure Chemical Industries, Ltd.), leucylserine (Leu-Ser, manufactured by Wako Pure Chemical Industries, Ltd.), soup stock and purified water were placed in a stainless steel beaker, mixed and dissolved. This was covered with aluminum foil and heated in a water bath (85 ° C. temperature reached). Immediately after filling 350 g into a PET bottle (350 mL), it was cooled with running water for 15 minutes. This was left still in the refrigerator overnight to prepare a container-filled soy sauce-containing liquid seasoning (test products 18 to 20). The broth used was the one prepared in (3) above. About the flavor of the test products 18-20, when it was not diluted as it was or when it was diluted (this product 1: purified water 2, mass ratio), the soba was produced and sensory evaluation was performed according to the same evaluation criteria as described above. The results are shown in Table 8.

As shown in Table 8, when the sample was not diluted (flavor evaluation 1), all of the test products 18 to 20 felt a sufficient salty taste, but only the test product 18 felt a raw odor.
In the case of dilution (flavor evaluation 2), the test product 18 had a light taste, was quickly unsatisfactory, and felt a live smell. On the other hand, in the test products 19 and 20, with the addition amount of leucylserine, the salty taste was enhanced, the hot taste was also given, and the raw odor was not felt.
Thus, in the soy sauce-containing liquid seasoning with a predetermined amount of sodium and the content of leucylserine within the range defined in the present invention, even when diluted, the salty taste is increased, and it is given a good taste with the addition of atsushi. It was shown to be.

(9) Test products 21 to 24 (sag)
In the formulation shown in Table 9, soy sauce (reduced salt soy sauce from organic whole soybeans, manufactured by Yamasa Soy Sauce Co., Ltd.), Koji White Sugar (Spoon Ink Saku Saku, Mitsui Sugar Co., Ltd.), sodium chloride (Wako Pure Chemical Industries, Ltd.), monosodium glutamate (Sodium L-glutamate (MSG), manufactured by Wako Pure Chemical Industries, Ltd.), disodium inosinate (inosinic acid-5′-monophosphate disodium salt (IN), manufactured by Wako Pure Chemical Industries, Ltd.), ethanol (ethanol (95) , Manufactured by Wako Pure Chemical Industries, Ltd.), leucylserine (Leu-Ser, manufactured by Wako Pure Chemical Industries, Ltd.) and purified water were placed in a stainless steel beaker, mixed and dissolved. This was covered with aluminum foil and heated in a water bath (80 ° C. temperature reached). Immediately after filling 350 g into a PET bottle (350 mL), it was cooled with running water for 15 minutes. This was left still in a refrigerator overnight and the container-packed soy sauce containing liquid seasoning was prepared (test goods 21-24). Pork belly was baked on charcoal fire, attached to the test products 21 to 24, and sensory evaluation was performed according to the same evaluation criteria as described above. The results are shown in Table 9.

As shown in Table 9, sweetness was felt in the test product 21, but the salty taste was not sufficient. On the other hand, in the test products 22-24, with the addition amount of leucylserine, the salty taste was enhanced, and a feeling of hot and soy sauce was imparted.
Thus, in the soy sauce-containing liquid seasoning with a predetermined amount of sodium and the content of leucylserine within the range specified in the present invention, the salty taste is increased, the taste of soy sauce and soy sauce may be imparted and a good flavor may be obtained. Indicated.

(10) Test product 25-28 (low salt soy sauce)
According to the composition shown in Table 10, soy sauce (freshly reduced salt soy sauce, manufactured by Yamasa Shoyu Co., Ltd.), leucylserine (Leu-Ser, manufactured by Wako Pure Chemical Industries, Ltd.), potassium chloride (Wako Pure Chemical Industries, Ltd.), and water were mixed and dissolved. . This was filled into a PET bottle (500 mL) in an amount of 500 g to prepare a container-filled soy sauce-containing liquid seasoning (test products 25 to 28).

  About these flavors, sensory evaluation was implemented by three expert panels on the same evaluation criteria as said (1), and it determined by consultation. The results are shown in Table 10. In addition, about salty taste, the test product 25 was set to C evaluation. For bitterness, the test product 25 was rated D. For Atsumi, the test product 25 was rated C. Based on the above, other test products were relatively evaluated.

As shown in Table 10, in the test product 25, a bitter taste derived from potassium chloride was felt, but a bitter taste of leucylserine was not felt at all.
On the other hand, in the test products 26 to 28, the salty taste was enhanced and the ash increased, while the bitterness decreased. As the addition amount of leucylserine increased, the bitterness derived from leucylserine became stronger, but the bitterness derived from coexisting potassium chloride was conversely suppressed, and was not an unpleasant level as a whole.
Thus, even if it is a soy sauce-containing liquid seasoning containing a predetermined amount of sodium and enhancing the salty taste by adding potassium, bitterness is suppressed if leucylserine is added at a concentration within the range specified in the present invention. As a result, the salty taste increased, and it was shown that a good flavor was obtained by adding atsumi.

(11) Test products 25 'to 28' (heat-treated soy sauce)
The test products 25 to 28 produced in the above (10) were placed in a glass sample bottle (100 mL) and closed. These were heated in a water bath (95 ° C.) for 10 minutes. Subsequently, it cooled with running water for 15 minutes, and manufactured the test products 25'-28 '. About these flavors, sensory evaluation was performed on the same evaluation criteria as (10). The results are shown in Table 11.

As shown in Table 11, by performing the heat treatment, the bitterness and salty taste decreased in the test product 25 ′ with a slight increase in hotness. On the other hand, in the test products 26 ′ to 28 ′, the bitterness of leucylserine and the bitterness of potassium chloride are reduced to a level that is hardly worrisome due to the heat treatment, and a sense of unity is imparted to the taste to increase the taste and moderate saltiness. Had.
Thus, in a soy sauce-containing liquid seasoning containing a predetermined amount of sodium and having a salty taste enhanced by blending potassium, when leucylserine is blended at a concentration within the range defined in the present invention, leucylserine is obtained by heat treatment. It was shown that the bitter taste derived from potassium chloride was further lowered, the sense of unity was imparted to the taste, the salty taste was moderate, and the flavor was good.

(12) Test product
50 g of each of the test products (25 ′ to 28 ′) manufactured in the above (11) and the soup stock were mixed, and 100 g was filled in a glass sample bottle (100 mL) to prepare soy sauce (test product sa-se ). The method for preparing soup stock is the same as (3) above.

  Sensory evaluation was performed on the flavors (salty taste, bitterness, atsumi, fresh odor) of the test products, using the same criteria as (1) and (3) above. In addition, about salty taste, test article sa was set as C evaluation. For bitterness, the test product was rated C. For Atsumi, the test product was rated B. For the raw odor, the test product was rated C. Based on the above, other test products were relatively evaluated. The results are shown in Table 12.

As shown in Table 12, by mixing with dashi soup, the bitterness derived from leucylserine and potassium chloride and the raw odor derived from dashi were felt in the test product. On the other hand, in the test products Shise, even when mixed with dashi soup, the raw odor derived from dashi, the bitterness derived from leucylserine and potassium chloride are hardly felt, the sense of unity is added to the taste, and the taste increases, moderate saltiness Had a taste.
In this way, when a predetermined amount of sodium is contained, saltiness is further enhanced by the addition of potassium, and soy sauce-containing liquid seasoning containing leucylserine is blended at a concentration within the range specified in the present invention and soup stock are prepared to produce soy sauce. It shows that not only the raw odor derived from dashi is reduced, but also the bitterness derived from leucylserine and potassium chloride is remarkably lowered, the sense of unity is added to the taste, and it has a moderate salty taste and a good flavor. It was done.

(13) Test products 29 to 32 (low salt soy sauce)
According to the composition of Table 13, soy sauce (freshly reduced salt soy sauce, manufactured by Yamasa Shoyu Co., Ltd.), leucylserine (Leu-Ser, manufactured by Wako Pure Chemical Industries), potassium chloride (manufactured by Wako Pure Chemical Industries, Ltd.), and water were mixed and dissolved. . A PET bottle (500 mL) was filled with 500 g of this to prepare a container-filled soy sauce-containing liquid seasoning (test products 29 to 32).

  About these flavors, sensory evaluation was implemented by three expert panels on the same evaluation criteria as said (1), and it determined by consultation. The results are shown in Table 13. In addition, about salty taste, the test product 29 was set to B evaluation. For bitterness, the test product 29 was evaluated as E. For Atsumi, the test product 29 was evaluated as B. Based on the above, other test products were relatively evaluated.

As shown in Table 13, in the test product 29, the bitterness derived from potassium chloride was strongly felt, but the bitterness of leucylserine was not felt at all.
On the other hand, in the test products 30 to 32, the salty taste was enhanced and the ash increased, while the bitterness decreased. As the addition amount of leucylserine increased, the bitterness derived from leucylserine became stronger, but the bitterness derived from the coexisting potassium chloride was conversely suppressed and was not an unpleasant level as a whole.
Thus, even if it is a soy sauce-containing liquid seasoning containing a predetermined amount of sodium and enhancing the salty taste by adding potassium, the bitterness is suppressed if the content of leucylserine is included within the range prescribed in the present invention. As a result, the salty taste increased, and it was shown that a good flavor was obtained by adding atsumi.

(14) Test products 29 'to 32' (heat-treated soy sauce)
The test products 29 to 32 prepared in the above (13) were put in a glass sample bottle (100 mL) and closed. These were heated in a water bath (95 ° C.) for 10 minutes. Subsequently, it cooled with running water for 15 minutes, and manufactured test goods 29'-32 '. About these flavors, sensory evaluation was performed on the same evaluation criteria as (13). The results are shown in Table 14.

As shown in Table 14, with the heat treatment, in the test product 29 ′, the amount of hot taste increased slightly, and the bitterness and salty taste decreased. On the other hand, in the test products 30 ′ to 32 ′, the bitterness of leucylserine and the bitterness of potassium chloride are reduced to a level that is hardly worrisome due to the heat treatment. Had.
Thus, in a soy sauce-containing liquid seasoning containing a predetermined amount of sodium and having a salty taste enhanced by blending potassium, when leucylserine is blended at a concentration within the range defined in the present invention, leucylserine is obtained by heat treatment. It was shown that the bitter taste derived from potassium chloride was further lowered, the sense of unity was imparted to the taste, the salty taste was moderate, and the flavor was good.

(15) Test pieces
50 g of each of the test products (29 ′ to 32 ′) manufactured in the above (14) and the soup stock were mixed, and 100 g was filled in a glass sample bottle (100 mL) to prepare soy sauce (test product soup ). The method for preparing soup stock is the same as (3) above.

  Sensory evaluation was performed on the flavors (salty taste, bitterness, atsumi, raw odor) of the test products soot according to the same criteria as the above (1) and (3). In addition, about salty taste, the test article So was set to B evaluation. For bitterness, the test product was rated D. For Atsumi, the test product was rated B. For the raw odor, the test product was rated as C. Based on the above, other test products were relatively evaluated. The results are shown in Table 15.

As shown in Table 15, by mixing with dashi soup, the bitterness derived from leucylserine and potassium chloride and the raw odor derived from dashi were felt in the test product. On the other hand, in the test product Tatsu, even when mixed with dashi soup, the raw odor derived from dashi, the bitterness derived from leucylserine and potassium chloride are hardly felt, the sense of unity is added to the taste, the tsunami increases, and moderate saltiness Had a taste.
In this way, when a predetermined amount of sodium is contained, saltiness is further enhanced by the addition of potassium, and soy sauce-containing liquid seasoning containing leucylserine is blended at a concentration within the range specified in the present invention and soup stock are prepared to produce soy sauce. It shows that not only the raw odor derived from dashi is reduced, but also the bitterness derived from leucylserine and potassium chloride is remarkably lowered, the sense of unity is added to the taste, and it has a moderate salty taste and a good flavor. It was done.

(16) Test product 33-36 (low salt soy sauce)
According to the composition shown in Table 16, soy sauce (freshly reduced salt soy sauce, manufactured by Yamasa Shoyu Co., Ltd.), leucylserine (Leu-Ser, manufactured by Wako Pure Chemical Industries, Ltd.), potassium chloride (manufactured by Wako Pure Chemical Industries, Ltd.), and water were mixed and dissolved. . 500 g of this was filled into a PET bottle (500 mL) to prepare a container-filled soy sauce-containing liquid seasoning (test products 33 to 36).

  About these flavors, sensory evaluation was implemented by three expert panels on the same evaluation criteria as said (1), and it determined by consultation. The results are shown in Table 16. In addition, about salty taste, the test product 33 was set to C evaluation. For bitterness, the test sample 33 was evaluated as E. For Atsumi, the test product 33 was evaluated as C. Based on the above, other test products were relatively evaluated.

As shown in Table 16, in the test product 33, the bitter taste derived from potassium chloride was strongly felt, but the bitter taste of leucylserine was not felt at all.
On the other hand, in the test products 34 to 36, the salty taste was enhanced and the tsunami increased, while the bitterness decreased. As the addition amount of leucylserine increased, the bitterness derived from leucylserine became stronger, but the bitterness derived from the coexisting potassium chloride was conversely suppressed and was not an unpleasant level as a whole.
Thus, even if it is a soy sauce-containing liquid seasoning containing a predetermined amount of sodium and enhancing the salty taste by adding potassium, the bitterness is suppressed if the content of leucylserine is included within the range prescribed in the present invention. As a result, the salty taste increased, and it was shown that a good flavor was obtained by adding atsumi.

(17) Test products 33 'to 36' (heat-treated soy sauce)
The test products 33 to 36 produced in the above (16) were put in a glass sample bottle (100 mL) and closed. These were heated in a water bath (95 ° C.) for 10 minutes. Subsequently, it cooled with running water for 15 minutes, and manufactured the test products 33'-36 '. About these flavors, sensory evaluation was performed on the same evaluation criteria as (13). The results are shown in Table 17.

As shown in Table 17, by performing the heat treatment, in the test product 33 ′, the amount of hot taste slightly increased and the bitterness and salty taste decreased. On the other hand, in the test products 34 ′ to 36 ′, the bitterness of leucylserine and the bitterness of potassium chloride are lowered to a level that is hardly worrisome due to the heat treatment, and a sense of unity is imparted to the taste to increase the taste, and moderate salty taste. Had.
Thus, in a soy sauce-containing liquid seasoning containing a predetermined amount of sodium and having a salty taste enhanced by blending potassium, when leucylserine is blended at a concentration within the range defined in the present invention, leucylserine is obtained by heat treatment. It was shown that the bitter taste derived from potassium chloride was further lowered, the sense of unity was imparted to the taste, the salty taste was moderate, and the flavor was good.

Claims (9)

Next (a) and (b)
(A) Sodium 1.4-4.4 mass%
(B) Leucylserine 0.001-0.25 mass%
Container-packed soy sauce-containing liquid seasoning.   (C) The container-packed soy sauce-containing liquid seasoning of Claim 1 which contains 0.01-3 mass% of potassium.   (C) The container-packed soy sauce-containing liquid seasoning of Claim 2 which contains 0.81-3 mass% of potassium.   The boiled soy sauce-containing liquid seasoning according to any one of claims 1 to 3, wherein the content of (b) leucylserine / (a) sodium is 0.0005 to 0.08 (mass ratio). .   (B) The content of leucylserine / (c) the content of potassium is 0.002 to 2 (mass ratio). The container-filled soy sauce-containing liquid seasoning according to any one of claims 1 to 4.   It is soy sauce, soy sauce processed product, soup sauce or sauce, The container-packed soy sauce containing liquid seasoning of any one of Claims 1-5.   The container-filled soy sauce-containing liquid seasoning according to claim 6, which is soy sauce or soy sauce processed product, wherein the content of component (a) is 2.4 to 4.4% by mass.   Processed soy sauce, soy sauce or sauce, the content of component (a) is 1.4 to 2.95% by mass, the content of sugars is 5 to 25% by mass, and fish and / or citrus fruits The container-filled soy sauce-containing liquid seasoning according to claim 6.   The container-filled soy sauce-containing liquid seasoning according to any one of claims 1 to 8, which is produced by heat treatment.