JP2015061523A - Liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid seasoning having a more enhanced saltiness in comparison with a seasoning having the same salt concentration so as to reduce the final intake of salt.SOLUTION: The liquid seasoning contains dipeptide His-Leu in a specific amount or more, and/or His-Val in a specific amount or more.

Description

  The present invention relates to a liquid seasoning with enhanced salty taste.

  Since excessive intake of sodium chloride (sodium chloride) adversely affects human health, there is an increasing interest in intake of salt from foods with a high salt content, particularly soy sauce and processed soy sauce products. For this reason, the use of low-salt soy sauce and low-salt soy sauce with a low salt content is increasing for the purpose of preventing excessive intake of salt. In many cases, it is used, and as a result, there is a problem that it does not lead to a reduction in intake of salt.

  In order to solve this problem, a technique for enhancing the salty taste by replacing a part of the salt in the ingredients of the seasoning with potassium chloride is known, and the salty taste is masked by masking the peculiar taste that potassium chloride has. The technique to provide is also proposed (for example, refer patent documents 1-3). In addition, techniques for adding salty taste enhancing substances such as ornithine and glycine ethyl ester are also known (see Non-Patent Documents 1 and 2, for example).

  The taste of dipeptides has been investigated in detail, centering on chemically synthesized dipeptides, and a large number of taste peptides in protein hydrolysates have been studied (see, for example, Non-Patent Document 4). However, many of these peptides having a taste also have a bitter taste that lowers the quality of the food.

  On the other hand, a novel peptide (see Patent Document 4) having an effect of improving taste from bonito extract residue and a novel peptide from an umami component in fish sauce have been developed (see Patent Document 5). Further, peptides having a salty taste enhancing action are known, including peptides containing glutamic acid (see Patent Document 6), dipeptides containing arginine (see Non-Patent Document 5), isoleucylserine, and the like (see Patent Document 7). Further, as dipeptides for improving and enhancing the flavor in liquid seasonings and the like, Trp-Val, Trp-Tyr, Tyr-Trp, Trp-Ile, Trp-Leu, pyroglutamyl dipeptide whose terminal is pyroglutamic acid (Patent Literature) 8 and 9) are known. Ingredients in foods containing dipeptides are known to vary in taste depending on the constituents present, and in particular, some dipeptides have a bitter taste alone, but have a sweet taste and umami by coexisting with NaCl. Is known (see Non-Patent Document 6).

JP 59-55165 A JP 2006-166750 A International Publication No. 06/114918 JP 2002-255994 A JP 2003-104997 A International Publication No. 09/113563 JP 2012-165740 A JP 2006-160649 A JP 2012-29616 A

“Agric. Biol. Chem.”, 1989, Vol. 53, No. 6, p. 1625 “Biosci. Biotech. Biochem.”, 1995, Vol. 59, No. 1, p. 35 “Biosci. Biotech. Biochem.”, 1999, Vol. 63, No. 3, p. 555 “The Journal of Japan Society for Food Science and Technology”, 1999, Vol. 46, No. 8, p. 501-507 “J. Agric. Food Chem”, 2011, Vol. 59, p. 12578-12588 “FISHIERS SCIENCE”, 2002, Vol. 68, p. 921-928

  An object of the present invention is to provide a liquid seasoning having a more enhanced salty taste when compared with a seasoning having the same salt concentration in order to reduce the final salt intake.

  As a result of intensive studies in order to solve the above problems, the present inventors have included the dipeptide His-Leu in a specific amount or more and / or the His-Val in a specific amount or more in a liquid seasoning. The present inventors have found that the liquid seasoning has a stronger salty taste than the seasoning having the same salt concentration, resulting in a preferable taste.

That is, the present invention
1) A liquid seasoning containing dipeptide His-Leu of 2.0 μg / ml or more and / or His-Val of 10 μg / ml or more,
About.

  According to the present invention, it is possible to obtain a liquid seasoning with enhanced salty taste than a liquid seasoning containing salt of the same concentration, and it is possible to reduce the final salt intake.

Hereinafter, the present invention will be described in detail.
As a seasoning used as the base of the liquid seasoning of this invention, soy sauce or a soy sauce-like seasoning is mentioned. "Soy sauce" means natural brewed soy sauce (dark mouth soy sauce, light mouth soy sauce, white soy sauce, tame soy sauce, re-prepared soy sauce, fresh soy sauce, etc.), fast brewed soy sauce, amino acid mixed soy sauce, these natural brewed soy sauce or fast brewed soy sauce Low-salt soy sauce or low-salt soy sauce. In addition, the “soy sauce-like seasoning” is a seasoning used for the same purpose as “soy sauce”. If it is used for the same purpose as “soy sauce”, a raw material derived from soy sauce cake (for example, soybean or soy sauce) Wheat) may not be used in the production of soy sauce-like seasonings. The soy sauce-like seasoning may be mixed with auxiliary materials such as fruit juice / vegetable juice, extracts, dashi, sugars, seasonings, alcoholic beverages, acidulants, flavorings and the like. In the present invention, soy sauce or soy sauce-like seasonings are used singly or in combination of two or more.

  The liquid seasoning of the present invention may be a liquid seasoning based on soy sauce or soy sauce-like seasonings, such as dressings, soups such as mentsuyu, nabetsuyu, dashitsuyu, grilled meat, yakitori, natto, etc. Sauces etc. are mentioned.

  The liquid seasoning of the present invention is obtained by containing a specific amount or more of the dipeptide His-Leu, His-Val for imparting a salty taste to the liquid seasoning. As a content at which the salty taste enhancing effect is remarkably exhibited, His-Leu is preferably 2.0 μg / ml or more, and more preferably 10 μg / ml or more. On the other hand, the content of His-Val is preferably 10 μg / ml or more, and more preferably 50 μg / ml or more. Each of these dipeptides has a salty taste enhancing effect alone, but may be contained in combination in order to exhibit a salty taste enhancing effect.

  The dipeptide His-Leu, His-Val in the liquid seasoning of the present invention does not contain a sufficient amount in a normal liquid seasoning, so it needs to be increased by brewing / fermentation or added separately. The amino acid constituting the dipeptide to be increased or added by brewing / fermentation can be used in either L-form or D-form, but it is particularly desirable to use L-form. In addition, dipeptides His-Leu and His-Val to be added can be industrially used as a source of protein or peptide hydrolysates, fermentation products, synthetic products from amino acids, and the like. The dipeptide content can be measured by a conventional method using high performance liquid chromatography (HPLC) / mass spectrometer (MS).

  Although the liquid seasoning of this invention contains salt in 1.0-20.0 mass%, in order to prevent excessive intake of salt, 2.0-17.0 mass% is preferable and 4.0-4.0. 12.0 mass% is more preferable, and 4.0-8.0 mass% is especially preferable.

  In order to adjust the taste as a liquid seasoning, when adding a taste component to the liquid seasoning of the present invention, amino acids, yeast extract, nucleic acids, organic acids, protein hydrolysates, sugars, sugar beet sugar, vegetable extracts, meat Extracts, fish sauce, alcoholic beverages, mirin, alcohol, thickeners, emulsifiers, inorganic salts and the like can be used. These taste ingredients can be added alone or in combination.

  The liquid seasoning of the present invention may be sterilized or sterilized in the production process. In the case of sterilization, a heat sterilization process called burning is performed. The heating may be performed under the heating conditions that are performed in a known soy sauce production process. Preferably, heating is performed at 80 to 85 ° C. for 20 to 60 minutes, or 110 to 120 ° C. for 5 to 20 seconds, followed by cooling. Since a starch may be generated by heating, after standing for several days, a supernatant is separated from the starch to obtain a liquid seasoning. In the case of sterilization, filtration and sterilization are performed with a known MF membrane to obtain a filtrate as a liquid seasoning.

  The liquid seasoning of the present invention can be used in the same manner as Japanese soy sauce “soy sauce” and can be blended in any food or drink. For example, it can be used by adding to foods such as soup, sauce, ponzes, dressings, soups, sauces, side dishes.

  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.

<Quantification of dipeptide in soy sauce>
Detection of dipeptides in various liquid seasonings The dipeptide content in 32 samples of various commercially available liquid seasonings was measured. Samples were 14 kinds of soy sauce, 2 kinds of soy sauce, 1 kind of soy sauce, 15 kinds of other liquid seasonings such as overseas products. The measurement detected the dipeptide using LC-MS / MS according to the following method. The analysis was performed by diluting a liquid seasoning 100 times with a mixed solution of water: methanol = 1: 1 containing 0.1% formic acid as an analysis sample. For quantification, a standard prepared by using a mixed solution of water: methanol = 1: 1 containing 0.1% formic acid so that each dipeptide (contract product) is 0.1 ppm, 1 ppm, and 10 ppm under the same analysis conditions. The solution was measured and a calibration curve was prepared.

The analytical sample prepared as described above was separated by the following reverse phase liquid chromatography and then introduced into a mass spectrometer. The separation conditions are as follows.
(1) LC / MS: Shimazdu LC / MS-8030
(2) Separation column: Discovery HS F5, inner diameter 2.1 mm, length 150 mm, particle diameter 3 μm (manufactured by Sigma-Aldrich)
(3) Column temperature: 40 ° C
(4) Mobile phase A: 0.1% formic acid aqueous solution (5) Mobile phase B: 0.1% formic acid acetonitrile (6) Flow rate: 0.25 mL / min
(7) Elution conditions: Elution was performed using a mixed solution of mobile phase A and mobile phase B. The ratio of mobile phase B to the mixture is as follows. 0 minutes to 3 minutes (2%), 3 minutes to 10 minutes (2% to 30%), 10 minutes to 35 minutes (30%), 35 minutes to 40 minutes (30% to 50%), 40 minutes to 45 Minute (100%), 45-55 minutes (2%).
(8) Ionization: ESI positive mode

  By the above analysis method, 299 kinds of dipeptides could be quantified. Tables 1 to 8 show the quantitative results of four commercially available koikuchi soy sauce samples and the average values of all the samples. In the table, a dipeptide of N.D. was not detected due to insufficient analytical sensitivity, but does not indicate that it was not included. In addition, all the ND peptides were not detected in the above samples, but were detected from other samples.

<Estimation of dipeptides that enhance saltiness by statistical analysis>
Statistical analysis was used to estimate dipeptides that enhance the salty taste from the detected dipeptides. Among statistical analysis, in correlation analysis, the quantitative value of each dipeptide is used as the explanatory variable, and quantitative salty taste data obtained from the sensory evaluation of each sample is used as the response variable. Can predict the effect. In particular, the partial least squares method is useful when there are many kinds of explanatory variables, avoiding the problem of multicollinearity.

<Acquisition of quantitative data on taste by sensory evaluation of each liquid seasoning>
In order to identify the dipeptides affecting each taste by statistical analysis, the salty taste of each liquid seasoning was obtained as quantitative data by sensory evaluation. The sensory evaluation was performed using a line scale method, and 13 trained panelists repeatedly evaluated it three times.

  The quantification result of the obtained dipeptide was used as an explanatory variable, and the quantification result of salty taste by sensory evaluation was used as a response variable, and a dipeptide affecting salty taste was identified using statistical analysis. Statistical analysis was performed using a partial least square method using SIMCA-P (manufactured by UMETRICS). Whether each dipeptide affects “positive” or “negative” with respect to the taste was judged based on the obtained coefficient.

  In the partial least square method, the coefficient may vary depending on the sample used for analysis. Therefore, 29 types of liquid seasonings used from 32 types of commercially available liquid seasonings (set 1) (set 2: 14 types of koikuchi, 2 types of pool, 1 type of margin, 13 types of other), 24 types (set 3: koikuchi) 14 types, 11 other types), 20 types (set 4: 12 types of koikuchi, 1 type of pool, 7 types of other), 19 types (set 5: 9 types of koukochi, 1 type of pool, 1 type of white soy sauce, 8 other types) The coefficient was calculated by the method of partial least squares, changing the type of soy sauce to be analyzed. The higher the average of this variable, the more salty taste is expected. Tables 9 to 15 show the coefficients obtained by the above method. N. in the table. D. Indicates that the coefficient could not be calculated because the corresponding dipeptide was not detected in the soy sauce of the corresponding sample set.

  From the above results, it was estimated that His-Leu and His-Val enhance salty taste. In addition, it has been reported in Non-Patent Document 7 that Arg-Ala has a salty taste enhancing effect, but the coefficient for the salty taste of His-Leu and His-Val was higher than that of Arg-Ala. From this result, it was shown that His-Leu and His-Val are particularly likely to enhance salty taste among dipeptides.

<Salt taste enhancing effect of dipeptide His-Leu and His-Val in liquid seasoning>
His-Leu and His-Val (manufactured by Kokusan Chemical Co., Ltd.) were added to 5% salt-reduced soy sauce (manufactured by Kikkoman Corp.) to produce prototypes 1-13. Table 16 shows the amounts of His-Leu and His-Val added. The 5% salt soy sauce contained 0.8 μg / ml of His-Leu and 2.9 μg / ml of His-Val. A sensory evaluation was conducted by 4 specialist panelists using this dipeptide-rich seasoning and soy sauce as a 5% salt soy sauce. In the sensory evaluation, the salty taste is more salty than the control (salt 5% salt soy sauce).

1 No difference or weak 2 Slightly strong 3 Strong 4 Very strong

The evaluation score was given. The evaluation score was the average of the scores given by the four expert panels. The sensory evaluation with respect to salty taste is shown in Table 16.

  As shown in Table 16, the salty taste was enhanced as the amount of His-Leu and His-Val added increased. Moreover, when the concentration of both His-Leu and His-Val was high, the salty taste was further enhanced. From this result, it was shown that the salty taste of the liquid seasoning is enhanced by containing His-Leu and His-Val alone or both.

<Salt taste enhancing effect of dipeptide His-Leu and His-Val in liquid seasoning>
His-Leu and His-Val were added to low-salt soy sauce (manufactured by Kikkoman Corp., 8% salt) to produce prototypes 14-16. For comparison, a prototype 17 to which Leu-Ser (manufactured by Kokusan Chemical Co., Ltd.) was added was prepared. Table 17 shows the amounts of His-Leu and His-Val added. A sensory evaluation was conducted by using four dipeptide high-concentration seasonings and soy sauce as a control, with reduced salt soy sauce to which nothing was added. In sensory evaluation, saltiness is more salty than control (low salt soy sauce).

1 No difference or weak 2 Slightly strong 3 Strong 4 Very strong

The evaluation score was given. The sensory evaluation with respect to saltiness is shown in Table 17.

表１７に示すように、Ｈｉｓ−Ｌｅｕ、Ｈｉｓ−Ｖａｌをそれぞれ、または両方を８％食塩濃度の減塩醤油に添加した試作品は、塩味が増強された。特に、Ｈｉｓ−Ｌｅｕ、Ｈｉｓ−Ｖａｌ共に添加した場合は、より塩味が増強された。一方、これまで塩味を増強すると報告のあるＬｅｕ−Ｓｅｒはこの濃度では、塩味増強効果はＨｉｓ−Ｌｅｕ、Ｈｉｓ−Ｖａｌより低かった。この結果により、Ｈｉｓ−Ｌｅｕ、Ｈｉｓ−Ｖａｌを単独で、あるいは両方含有することによって、液体調味料の塩味が増強することが示された。

As shown in Table 17, in the prototype in which His-Leu, His-Val or both were added to low-salt soy sauce having a salt concentration of 8%, the salty taste was enhanced. In particular, when both His-Leu and His-Val were added, the saltiness was further enhanced. On the other hand, Leu-Ser, which has been reported to enhance salty taste, has a lower salty taste enhancing effect than His-Leu and His-Val at this concentration. From this result, it was shown that the salty taste of the liquid seasoning is enhanced by containing His-Leu and His-Val alone or both.

Claims (1)

A liquid seasoning containing 2.0 μg / ml or more of dipeptide His-Leu and / or 10 μg / ml or more of His-Val.