JP2014147366A - Low-salt ponzu soy sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a ponzu soy sauce having saltiness and rich taste with refreshing fruit juice taste derived from citrus, even with a sodium concentration reduced to as low as possible, without excessive use of food additives.SOLUTION: The ponzu soy sauce includes soy sauce, vinegar, and citrus fruit juice, and has the following properties (a) to (d): (a) a sodium chloride concentration of 6.0% (w/v) or less, excluding 0%; (b) a sodium/potassium ratio less than 0.8, excluding 0; (c) an acetic acid acidity of 2.5(%) or less, excluding 0; and (d) a citric acid acidity of 2.0(%) of less, excluding 0.

Description

  The present invention relates to low-salt ponzu soy sauce, and more particularly, to a mild low-salt ponzu soy sauce in which the taste of potassium vinegar soy salt reduced with potassium (K) is suppressed with acetic acid and citrus juice.

  Ponzu soy sauce is a typical Japanese seasoning prepared by mixing soy sauce and citrus juice, and many variations are commercially available. Among them, low-salt salted vinegar soy sauce corresponding to the recent salt-reducing preference has also been developed, and various methods using potassium chloride have been studied as representative methods for achieving salt reduction.

The use of potassium chloride in place of sodium chloride (salt) is a common practice that has been studied for a long time, but unlike sodium, potassium has not only a salty taste but also a bitter taste and a bitter taste not found in sodium. Therefore, it has not yet reached widespread use.

Recently, there have been reported a method for suppressing the taste of potassium or a method for enhancing the salty taste using various amino acids and various acids, or a blending example of ponzu soy sauce using them.

JP2012-165740 JP2011-229470A JP2011-130669 JP2011-45247 JP2009-27974 JP 2006-320227 A

  In Patent Document 1, soy sauce, vinegar, lemon juice, white sugar, sodium chloride, monosodium glutamate, manufactured by Wako Pure Chemical Industries, Ltd.), disodium inosinate, ethanol, leucylserine, broth, and purified water are placed in a stainless steel beaker and mixed. It has been dissolved to prepare ponzu soy sauce (test products 15 to 17), and it has been reported that the addition of potassium and leucylserine enhances the salty taste and imparts atsumi.

  In Patent Document 2, soy sauce, super white sugar, apple vinegar, sodium chloride, potassium chloride, lemon juice, sodium glutamate, L-aspartic acid, L-proline, and purified water are mixed to prepare a vinegar soy sauce with a firm citrus feeling. While emphasizing, it has been reported to have a rich and thick soy sauce and a good flavor.

  In Patent Document 3, a carboxylic acid other than quinic acid or a salt other than its potassium salt, quinic acid or a composition containing quinic acid, spirantol or a plant extract or plant essential oil containing spirantol and an allium plant extract By containing at least one selected from the group consisting of potassium salt or potassium salt-containing foods and drinks, unpleasant tastes such as egg taste and metal taste peculiar to potassium salts are improved, and saltiness and taste are further enhanced. It has been reported.

  In Patent Document 4, soy sauce, sucrose, sodium chloride, potassium chloride, sodium glutamate, DL-methionine, L-isoleucine, L-proline, lemon juice, vinegar, and purified water are prepared to prepare ponzu soy sauce, In ponzu soy sauce with specific potassium, methionine, and isoleucine content, potassium-derived off-flavours and isoleucine-derived egg flavors are suppressed, and the flavor persists, and the richness and thickness of the flavor, the consistency of flavor, and the soy sauce feel are imparted. It has been reported that it has a good flavor and that it has been shown to be enhanced by the inclusion of a specific amount of proline.

  In Patent Document 5, soy sauce, citrus fruit juice, potassium chloride, salt, bonito sugar, bonito seasoning, water, ethanol and the like are mixed and dissolved to prepare vinegar soy sauce (Na / K = 1.2-1.85). ), It is reported that the nasty taste derived from potassium chloride is not felt at all or is hardly felt, and the scent of citrus juice stands and has a good flavor.

  In Patent Document 6, a food having a salt concentration of 0.1 to 5% by weight, 0.005 to 1% by weight of an organic acid in terms of acetic acid, and 0.0001 to 0.04% by weight of thiamine lauryl sulfate. A method for salting foods characterized in that it is contained is reported.

In the process of developing low-salt ponzu soy sauce using potassium chloride, the present inventors suppress sodium concentration as much as possible in order to achieve low salt from (1), and (2) use extra food additives. (3) Even in that case, the aim was to have a salty taste and a rich taste, and to have a refreshing fruit juice sensation derived from citrus.

As a result, as shown in the examples described later, when the salt concentration (about 8% (w / v)) of ordinary ponzu soy sauce is lowered by 50% or more, the salt added is added in order to give a salty taste or a rich taste. It has been found important to set the potassium to a sodium / potassium ratio of less than 0.8.
However, at this sodium / potassium ratio, as specified in the specification of Patent Document 5, there is a strong taste derived from potassium, and it is impossible to develop high commercial value ponzu soy sauce without suppressing this taste. Became clear.

Therefore, as a result of studying a method of suppressing the use of extra food additives as much as possible and suppressing the off-flavor derived from potassium, the present inventors have surprisingly achieved a simple means of using vinegar and citric acid or vinegar and citrus juice together. In addition, it was found that the salty taste can be enhanced in addition to suppressing the off-flavor derived from potassium, and the present invention has been completed. Accordingly, the present invention relates to the following inventions.

(1) Ponzu soy sauce containing soy sauce, vinegar and citrus juice and having the following physical properties (a) to (d).
(A) Salt concentration: 6.0% (w / v) or less. However, 0% is not included.
(B) Sodium / potassium ratio: less than 0.8. However, 0 is not included.
(C) Acetic acidity: 2.5 (%) or less. However, 0 is not included.
(D) Citric acidity: 2.0 (%) or less. However, 0 is not included.
(2) The ponzu soy sauce according to the above (1), wherein the soy sauce is concentrated soy sauce.
(3) The ponzu soy sauce according to (1) above, wherein the vinegar is acetic acid.
(4) Ponzu soy sauce as described in (1) above, wherein the citrus juice is coconut juice, lemon juice, orange juice, daidai juice, sudachi juice, yuko juice and / or kabosu juice.

  Ponzu soy sauce with a salt concentration of 6.0% (w / v) or less, set to a sodium / potassium ratio of less than 0.8, and blending soy sauce, vinegar, and citrus juice at a specific ratio, Even without using a food additive, it is possible to provide a ponzu soy sauce that has a salty taste and a rich taste and has a refreshing fruit juice derived from citrus. In particular, the effect of citrus fruit juice can be enhanced by using a plurality of citrus fruit juices together, or by using citric acid and fruit juices together.

FIG. 1 shows the taste-inhibiting effect derived from potassium by vinegar. FIG. 2 shows the potassium-derived taste-inhibiting effect and salty taste-enhancing effect by the combined use of vinegar and fruit juice. FIG. 3 shows the potassium-derived taste-inhibiting effect and the salty taste-enhancing effect by the combined use of vinegar and citric acid. FIG. 4 shows the taste-inhibiting effect derived from potassium by vinegar. FIG. 5 shows the potency-inducing and salty taste-inhibiting effect derived from potassium by the combined use of vinegar and fruit juice. FIG. 6 shows the potency-inducing taste-inhibiting effect and the salty taste-increasing effect due to the combined use of vinegar and citric acid. In addition, as for the numerical value of each cell in each figure, the upper stage represents the strength of salty taste, and the lower stage represents the strength of taste derived from potassium.

As described above, the ponzu soy sauce of the present invention contains soy sauce, vinegar, and citrus juice, and has the following physical properties (a) to (d).
(A) Salt concentration: 6.0% (w / v) or less. However, 0% is not included.
(B) Sodium / potassium ratio: less than 0.8. However, 0 is not included.
(C) Acetic acidity: 2.5 (%) or less. However, 0 is not included.
(D) Citric acidity: 2.0 (%) or less. However, 0 is not included.

  Such ponzu soy sauce can be easily prepared from commercially available seasonings and the like. That is, any salt can be used as long as it is commercially available for food, and it may be salt sold as natural salt.

As soy sauce, concentrated soy sauce, tamari soy sauce, concentrated soy sauce, etc. can be used. Especially, in order to give rich taste to Ponzu soy sauce, the nitrogen concentration is 1.3% or more and the salt concentration is 7.0%. The above soy sauce is preferred.

As potassium, it is preferable to use potassium chloride from the point of being salty and having a little off-taste.

Commercial vinegars such as brewed vinegar, grain vinegar, rice vinegar, fruit vinegar, and black vinegar can be used as the vinegar. In particular, among vinegars, high acidity vinegar that has a high acetic acid concentration and can be added in a small amount is suitable.

  Any citric acid may be used as long as it is sold as a food additive. Usually, sodium citrate may be used. Moreover, you may utilize the citric acid contained in fruit juice.

Examples of citrus juice include yuzu, sudachi, kabosu, lemon, lime, daidai, yuko, mandarin orange, grapefruit, calamansi, shikuwasa, etc. Natural juice or concentrated juice of fruit juice with low sweetness of yuko and / or kabosu is preferred. In particular, it is possible to effectively suppress the taste of potassium by selecting and using one or two or more of these citrus juices as appropriate. As a combination thereof, citron and lemon, pumpkin or sudachi Or a combination of these juices and citric acid is preferred.

  The composition of each component is as follows: (a) salt concentration: 6.0% (w / v) or less (however, 0% is not included), (b) sodium / potassium ratio: less than 0.8 (however, 0 is (C) Acetic acidity: 2.5 (%) or less (excluding 0) and (d) Citric acidity: 2.0 (%) or less (excluding 0) It is important to blend so that In addition, what is necessary is just to mix | blend so that the acetic acid degree may be used in order to determine the compounding quantity of vinegar, and the used vinegar may become a predetermined range as an acetic acid degree. Similarly, the citric acidity is used to determine the blending amount of citrus fruit juice and may be blended so that the used fruit juice has a predetermined range as the citric acidity.

  The specific blending range of each component is 6.0% (w / v) or less, preferably 2.0 to 5.0% (w / v) as the sodium chloride concentration, and the sodium / potassium ratio is as follows. Less than 0.8, preferably in the range of 0.4 to 0.7, the acetic acidity is 2.5 (%) or less, preferably in the range of 0.8 to 2.0 (%), and the citric acidity is 2 0.0 (%) or less, preferably in the range of 0.1 to 2.0 (%), and can be blended according to a conventional method while appropriately performing a sensory test. However, 0 (zero) is excluded in any range.

The ponzu soy sauce thus obtained has the above-mentioned specific physical properties, and as shown in the examples below, there is no taste derived from potassium, a salty taste, a rich taste, and a refreshing citrus origin. The effect of the present invention that exhibits a fruit juice feeling can be sufficiently exhibited.

  In addition to the above ingredients, seasonings such as water and miso, sugars such as sugar and glucose fructose liquid sugar, umami seasonings such as sodium inosinate, amino acids such as sodium glutamate, flavor components such as bonito and kelp, or broth Various extracts such as seafood extract can be appropriately used depending on the target taste.

  Hereinafter, although an example is given and explained concretely, the present invention is not limited at all by these.

(Example 1) Relationship between sodium / potassium ratio and salty taste The relationship between sodium / potassium ratio and salty taste is made by making ponzu soy sauce, using test product 1 as a control product, and the strength of salty taste of each test product functionally evaluated. As a result, as shown in Table 1, when the sodium / potassium ratio was 1.2 or less, it became clear that the saltiness was slightly lowered.

<Salt taste evaluation criteria>
1; Compared with test sample 1, the salty taste is very low.
2: Compared with test sample 1, the salty taste is reduced.
3: Compared with the test sample 1, the saltiness is slightly lowered.
4: Compared to test sample 1, the saltiness is comparable.
5: Compared with test sample 1, saltiness is slightly enhanced.
6: Compared with test sample 1, the salty taste is increased.
7: Compared with test sample 1, the salty taste is greatly increased.

(Example 2) Effect of combined use of vinegar, citrus juice and citric acid In order to confirm the effect of combined use of vinegar, citrus juice and citric acid, test product 6 was used as a control product, and the salty strength and potassium of each test product The nasty taste derived from was evaluated by sensory. As a result, as shown in Table 2 and FIGS. 1 to 3, (1) By increasing the vinegar, the taste derived from potassium can be suppressed and the salty taste can be enhanced (see test products 7 and 8, FIG. 1). ), (2) By further using vinegar and fruit juice, compared to the case where only vinegar is used, it is possible to suppress the nasty taste derived from potassium and enhance salty taste (see test products 9 and 10, FIG. 2), (3) Even when citric acid and vinegar are used in combination instead of fruit juice, the taste derived from potassium can be suppressed and salty taste can be enhanced as compared with the case where vinegar and fruit juice are used together (test products 11 and 12). , See FIG. 3).

<Salt taste evaluation criteria>
1; Compared with the test sample 6, the salty taste is very low.
2; saltiness is lower than that of the test product 6.
3: Saltiness is slightly lower than that of the test product 6.
4: Compared with test sample 6, the saltiness is comparable.
5: Compared with test sample 6, saltiness is slightly enhanced.
6: The salty taste is increased as compared with the test product 6.
7: Compared with the test sample 6, the salty taste is greatly increased.

<Evaluation criteria for taste derived from potassium>
1; no nasty taste such as potassium-derived bitterness or pungent taste (same as test sample 6)
3; Disgusting tastes such as potassium-derived bitterness and pungent taste are considerably reduced as compared with the test product 7.
5: Unpleasant taste such as potassium-derived bitterness / irritant taste is slightly reduced as compared with the test product 7.
7: Disgusting taste such as potassium-derived bitterness / irritant taste is equivalent to that of test product 7.

(Example 3) Optimum acetic acidity and citric acidity range In order to suppress the off-tasting taste derived from potassium and to specify a range where salty taste can be enhanced, the test product 14 is used as a control product, and the salty taste of each test product and the off-flavor derived from potassium Was evaluated by sensuality. As a result, as shown in Table 3, in the range of (1) test products 15 to 17 (acetic acid degree 1.1 to 2.1 (%)), even with acetic acid alone, the taste derived from potassium is suppressed, and the salty taste is also improved. (2) Test product 18 (citric acidity 0.28 (%)) and test product 19 (citric acidity 0.34 (when citric acidity is 1.4) are used. %)), The use of fruit juice together with vinegar alone suppresses the taste of potassium and enhances the salty taste (see FIG. 5), and (3) 100 ml of vinegar (1.4 degree of acetic acid). In the range of 20 (citrate acidity 0.34 (%)) and test product 21 (citrate acidity 2.0 (%)), the taste derived from potassium is suppressed by the combined use of citric acid rather than vinegar alone (FIG. 6). See).

If the vinegar content is 2.5 (%) or less (however, 0 is not included), there is an effect of inhibiting taste derived from potassium, but if there is little vinegar, the taste derived from potassium is felt. Moreover, since the acetic acid odor is strongly felt at 2.1 (%) of acetic acid as in the test product 17, in order to obtain a preferable flavor as ponzu, the blending amount of vinegar is 0.8 to 2.0 (acetic acidity). %), More preferably 0.8 to 1.7 (%).

Moreover, by using vinegar and citric acid in combination, the taste derived from potassium can be suppressed more than vinegar alone, so the amount of vinegar can be reduced and the odor of acetic acid can be suppressed. However, even if the amount of citric acid is large as in test product 21 (citric acidity 2.0 (%)), the acidity is felt strongly and the saltiness is also weakened. The acid content is preferably in the range of 0.1 to 1.5% citrate acidity, more preferably in the range of 0.1 to 1.0%.

Furthermore, by using vinegar and fruit juice in combination with citric acid instead of citric acid, not only the taste derived from potassium is suppressed, but also the bitterness and sweetness of the fruit juice are combined to suppress acetic acid odor, resulting in a more preferable flavor as ponzu. When vinegar and fruit juice are used in combination, it is preferable that the amount of fruit juice is in the range of 0.1 to 2.0 (%) citrate.

<Salt taste evaluation criteria>
1; Compared with the test sample 14, the salty taste is very low.
2; saltiness is lower than that of the test product 14.
3: Saltiness is slightly lower than that of the test product 14.
4; Compared with the test sample 14, the salty taste is comparable.
5: Compared with the test sample 14, the saltiness is slightly enhanced.
6: Saltiness is increased as compared with the test product 14.
7: Compared with the test sample 14, the salty taste is greatly increased.

<Evaluation criteria for taste derived from potassium>
1; No nasty taste such as potassium-derived bitterness / irritant taste (same as test sample 14)
3: Unpleasant tastes such as potassium-derived bitterness and pungent taste are considerably reduced as compared with the test product 15.
5: Unpleasant taste such as potassium-derived bitterness / irritant taste is slightly reduced as compared with the test product 15.
7: Unpleasant taste such as potassium-derived bitterness / irritant taste is equivalent to that of the test product 15.

In Patent Document 1, soy sauce, vinegar, lemon juice, white sugar, sodium chloride, monosodium glutamate, manufactured by Wako Pure Chemical Industries, Ltd.), disodium inosinate, ethanol, leucylserine, broth, and purified water are placed in a stainless steel beaker and mixed. It has been dissolved and prepared ponzu soy sauce . It has been reported that the addition of potassium and leucylserine enhances the salty taste and imparts atsumi.

In Patent Document 4, soy sauce, sucrose, sodium chloride, potassium chloride, sodium glutamate, DL-methionine, L-isoleucine, L-proline, lemon juice, vinegar, and purified water are prepared to prepare ponzu soy sauce, In ponzu soy sauce with specific potassium, methionine, and isoleucine content, potassium-derived off-flavours and isoleucine-derived egg flavors are suppressed, and the flavor persists, and the richness and thickness of the flavor, the consistency of flavor, and the soy sauce feel are imparted. Have been shown to have a good flavor.

FIG. 1 shows the taste-inhibiting effect derived from potassium by vinegar. FIG. 2 shows the potassium-derived taste-inhibiting effect and salty taste-enhancing effect by the combined use of vinegar and fruit juice. FIG. 3 shows the potassium-derived taste-inhibiting effect and the salty taste-enhancing effect by the combined use of vinegar and citric acid. FIG. 4 shows the taste-inhibiting effect derived from potassium by vinegar . FIG. 5 shows the potency-inducing and salty taste-inhibiting effect derived from potassium by the combined use of vinegar and fruit juice. FIG. 6 shows the potency-inducing taste-inhibiting effect and the salty taste-increasing effect due to the combined use of vinegar and citric acid. In addition, as for the numerical value of each cell in each figure, the upper stage represents the strength of salty taste, and the lower stage represents the strength of taste derived from potassium.

Any citric acid may be used as long as it is sold as a food additive. Usually, sodium citrate, citric acid anhydride, citric acid monohydrate, or the like may be used. Moreover, you may utilize the citric acid contained in fruit juice.

The composition of each component is as follows: (a) salt concentration: 6.0% (w / v) or less (however, 0% is not included), (b) sodium / potassium ratio: less than 0.8 (however, 0 is (C) Acetic acidity: 2.5 (%) or less (excluding 0) and (d) Citric acidity: 2.0 (%) or less (excluding 0 ) It is important to blend them as follows. In addition, what is necessary is just to mix | blend so that the acetic acid degree may be used in order to determine the compounding quantity of vinegar, and the used vinegar may become a predetermined range as an acetic acid degree. Similarly, the citric acidity is used to determine the blending amount of citrus fruit juice and may be blended so that the used fruit juice has a predetermined range as the citric acidity.

The ponzu soy sauce obtained in this way has the above-mentioned specific component values , and as shown in the examples below, there is no off-potency derived from potassium, a salty taste, a rich taste, and a refreshing citrus origin. The effect of the present invention that exhibits a good fruit juice feeling can be sufficiently exhibited.

Claims (4)

Ponzu soy sauce containing soy sauce, vinegar and citrus juice and having the following physical properties (a) to (d).
(A) Salt concentration: 6.0% (w / v) or less. However, 0% is not included.
(B) Sodium / potassium ratio: less than 0.8. However, 0 is not included.
(C) Acetic acidity: 2.5 (%) or less. However, 0 is not included.
(D) Citric acidity: 2.0 (%) or less. However, 0 is not included. Ponzu soy sauce according to claim 1, wherein the soy sauce is a thick soy sauce. The vinegar soy sauce according to claim 1, wherein the vinegar is acetic acid. Ponzu soy sauce according to claim 1, wherein the citrus juice is coconut juice, lemon juice, orange juice, daidai juice, sudachi juice, yuko juice and / or kabosu juice.

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