JP2016123411A - Calcium-enriched soy sauce seasoning - Google Patents
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本発明は、カルシウム強化醤油調味料に関するものである。 The present invention relates to a calcium-fortified soy sauce seasoning.
カルシウムは重要な役割を担う栄養素であり、食事におけるカルシウムの摂取不足は骨粗しょう症等の骨の健康障害や高血圧、動脈硬化など様々な疾患の要因となりうることが知られている。 Calcium is a nutrient that plays an important role, and it is known that insufficient intake of calcium in the diet can cause various diseases such as bone health disorders such as osteoporosis, hypertension, and arteriosclerosis.
そこで、食品においてもカルシウムを添加するなどして栄養強化し、摂取不足を補うための試みが従来なされている。醤油におけるカルシウム強化法としては、たとえば生醤油のｐＨを４．３〜４．６に調整する前もしくは調整した後に乳酸カルシウム、クエン酸カルシウム等を添加する方法（特許文献１）、食塩濃度が１８ｇ／１００ｍＬより低い生醤油のｐＨを４．３〜４．６に調製したのち乳酸カルシウムなどを添加する方法（特許文献２）、醤油をカルシウム型強酸性カチオン交換樹脂と接触させてカルシウムを強化する方法（特許文献３）、カルシウム塩を添加する前後に調味料を膜処理及び／または脱リン処理する方法（特許文献４）などが報告されている。 Therefore, attempts have been made to supplement food intake by supplementing nutrition by adding calcium to foods. As a calcium strengthening method in soy sauce, for example, a method of adding calcium lactate, calcium citrate or the like before or after adjusting the pH of raw soy sauce to 4.3 to 4.6 (Patent Document 1), a salt concentration of 18 g / Method of adding calcium lactate etc. after adjusting the pH of raw soy sauce lower than 100 mL to 4.3 to 4.6, and making soy sauce contact with calcium type strongly acidic cation exchange resin to strengthen calcium Methods (Patent Document 3), methods (Patent Document 4) and the like of film-treating and / or dephosphorizing a seasoning before and after adding a calcium salt have been reported.
カルシウムを強化した醤油を製造しようとするとき、醤油中の成分とカルシウムが反応し、保存時に沈殿・濁質を生じてしまうことは、カルシウム強化醤油を製造するうえでの大きな課題のひとつである。 When trying to produce soy sauce enriched with calcium, it is one of the major challenges in producing calcium-fortified soy sauce that calcium reacts with the ingredients in soy sauce, resulting in precipitation and turbidity during storage. .
特許文献４には、沈殿の発生が生じにくいカルシウム強化醤油を製造したことが記載されているが、この方法は、膜処理工程や脱リン剤との接触工程が必要となるなど、製造において多大なコストを要するものであった。また、醤油中のカルシウムの含有量が多くなるほど沈殿・濁質が発生しやすくなることから、従来の方法では、保存中に沈殿・濁質を発生させずに添加することが可能なカルシウムの添加量には上限があり、実際に醤油中のカルシウム濃度としても５００ｐｐｍ程度のものが多数であった。 Patent Document 4 describes that a calcium-fortified soy sauce that is unlikely to cause precipitation is produced. However, this method requires a membrane treatment step and a contact step with a dephosphorizing agent. Cost. In addition, as the calcium content in soy sauce increases, precipitation and turbidity are more likely to occur, so the conventional method can add calcium without causing precipitation or turbidity during storage. There is an upper limit to the amount, and there are actually many calcium concentrations in the soy sauce of about 500 ppm.
そこで発明者は鋭意検討を行った結果、火入れ後の醤油に対してリンゴ酸またはアスコルビン酸とカルシウムを添加することにより、従来達成できなかったような高濃度のカルシウムを含有するにもかかわらず、保存時に沈殿・濁質を生じないカルシウム強化醤油調味料を製造できることを新たに見出し、本発明を完成させた。 Therefore, as a result of diligent study, the inventor added malic acid or ascorbic acid and calcium to soy sauce after burning, despite containing a high concentration of calcium that could not be achieved conventionally, The inventors have newly found that a calcium-enriched soy sauce seasoning that does not cause precipitation or turbidity during storage can be produced, and the present invention has been completed.
本発明のカルシウム強化醤油調味料は、２０００ｐｐｍ以上という従来達成できなかったような高濃度のカルシウムを含有するものであり、従来のカルシウム強化醤油に比べてカルシウム摂取補助効果がきわめて高い。一方、カルシウム濃度が高いにもかかわらず、保存時にカルシウム由来の沈殿を生じることがない。 The calcium-fortified soy sauce seasoning of the present invention contains a high concentration of calcium of 2000 ppm or more, which could not be achieved in the past, and has a very high calcium intake assisting effect compared to conventional calcium-fortified soy sauce. On the other hand, despite the high calcium concentration, no calcium-derived precipitation occurs during storage.
また、本発明のカルシウム強化醤油調味料はリンゴ酸またはアスコルビン酸とカルシウムを添加するというきわめて簡便な方法によって製造することが可能なものであり、製造時の時間・費用コストの面においてもすぐれたものである。 The calcium-enriched soy sauce seasoning of the present invention can be manufactured by a very simple method of adding malic acid or ascorbic acid and calcium, and is excellent in terms of time and cost during production. Is.
本発明のカルシウム強化醤油調味料は、火入れ後の醤油にリンゴ酸またはアスコルビン酸およびカルシウムを添加することによって製造できる。 The calcium-enriched soy sauce seasoning of the present invention can be produced by adding malic acid or ascorbic acid and calcium to soy sauce after burning.
原料として用いる醤油には、濃口醤油、淡口醤油、たまり醤油、再仕込み醤油、白醤油など、各種の醤油を用いることができる。 As the soy sauce used as a raw material, various soy sauces such as thick soy sauce, light soy sauce, tamari soy sauce, re-prepared soy sauce, and white soy sauce can be used.
醤油へのリンゴ酸またはアスコルビン酸の添加量は、沈殿発生抑制効果と、酸の添加による酸味の増加とのバランスを考慮し、１．０〜１０．０％の範囲とすることが好ましい。また、とくにアスコルビン酸を添加するときには３．０〜５．０％の範囲とすることがさらに好ましく、リンゴ酸を添加するときには１．０〜５．０％の範囲とすることがさらに好ましい。酸の添加量がこれより少ないと、望むような沈殿発生抑制効果が得られず、逆に多すぎると酸味が強くなり過ぎるなど風味上の問題が生じるおそれがある。なお、本明細書における濃度の表示は、いずれもｗ／ｖである。 The amount of malic acid or ascorbic acid added to soy sauce is preferably in the range of 1.0 to 10.0% in consideration of the balance between the effect of suppressing precipitation and the increase in acidity due to the addition of acid. In particular, when ascorbic acid is added, the range is more preferably 3.0 to 5.0%, and when malic acid is added, the range is preferably 1.0 to 5.0%. If the amount of acid added is less than this, the desired effect of suppressing precipitation can not be obtained. Conversely, if the amount is too large, there may be a problem in flavor such as the acidity becoming too strong. In addition, all the display of the density | concentration in this specification is w / v.
醤油に添加するカルシウムは、食用として利用可能な無機塩の形で添加することができ、たとえば塩化カルシウム、炭酸カルシウム、硫酸カルシウム、乳酸カルシウム、酢酸カルシウム、クエン酸カルシウム等が挙げられる。添加量は、製造した醤油中のカルシウム濃度として２０００〜１５０００ｐｐｍとすればよく、とくに５０００〜１００００ｐｐｍとすることが好ましい。 Calcium added to soy sauce can be added in the form of an inorganic salt that can be used for food, and examples include calcium chloride, calcium carbonate, calcium sulfate, calcium lactate, calcium acetate, and calcium citrate. The addition amount may be 2000-15000 ppm as the calcium concentration in the produced soy sauce, and is particularly preferably 5000-10000 ppm.
なお本発明のカルシウム強化醤油調味料は、醤油、リンゴ酸またはアスコルビン酸、カルシウムのほかに、調味成分としてたんぱく加水分解物、砂糖、液糖、アミノ酸、核酸、甘味料、酸味料等を適宜含有せしめてもよい。 In addition to the soy sauce, malic acid or ascorbic acid, calcium, the calcium-enriched soy sauce seasoning of the present invention suitably contains protein hydrolyzate, sugar, liquid sugar, amino acids, nucleic acids, sweeteners, acidulants and the like as seasoning ingredients You may squeeze it.
本発明のカルシウム強化醤油を製造するには、まず水にカルシウム塩と、リンゴ酸またはアスコルビン酸を添加して溶解させ、次に、これを火入れ醤油と混合することが好ましい。火入れ後の醤油に対してリンゴ酸またはアスコルビン酸とカルシウムを同時に添加したり、リンゴ酸またはアスコルビン酸をカルシウムより後に添加してしまうと、沈殿を生じやすくなってしまい品質上好ましくない。 In order to produce the calcium-enriched soy sauce of the present invention, it is preferable to first add calcium salt and malic acid or ascorbic acid to water and dissolve it, and then mix it with the soaking sauce. If malic acid or ascorbic acid and calcium are added simultaneously to soy sauce after burning, or malic acid or ascorbic acid is added after calcium, precipitation tends to occur, which is not preferable in terms of quality.
以下、実施例をあげて具体的に説明するが、本発明はこれらによって何ら限定されるものではない。 Hereinafter, although an example is given and explained concretely, the present invention is not limited at all by these.
（参考例）乳酸およびクエン酸の添加による沈殿・濁質発生抑制効果の試験
火入れ後の醤油に対して、乳酸またはクエン酸と、塩化カルシウムの混合物を水に溶解した水溶液を投入し、調製後の醤油中における乳酸またはクエン酸濃度３．０％、総窒素分１．５％、塩分濃度１２％、アルコール濃度３．８％、カルシウム濃度８５００ｐｐｍとなるように調整した。
(Reference example) Testing the effect of suppressing precipitation and turbidity by adding lactic acid and citric acid To the soy sauce after heating, an aqueous solution in which a mixture of lactic acid or citric acid and calcium chloride is dissolved in water is added and after preparation The soy sauce was adjusted to have a lactic acid or citric acid concentration of 3.0%, a total nitrogen content of 1.5%, a salt concentration of 12%, an alcohol concentration of 3.8%, and a calcium concentration of 8500 ppm.
これらのカルシウム強化醤油を７０℃に加温した後、室温に静置したところ、大量の沈殿・濁質が発生してしまい、実用に用いるには全く適さないものであった。 When these calcium-enriched soy sauce was heated to 70 ° C. and allowed to stand at room temperature, a large amount of precipitates and turbidity were generated, which were completely unsuitable for practical use.
（実施例１）アスコルビン酸の添加による沈殿・濁質発生抑制効果の試験
火入れ後の醤油に対してアスコルビン酸と塩化カルシウムの混合物を水で溶解した溶液を投入した。アスコルビン酸の添加量として調製後の醤油中アスコルビン酸濃度０％、２．０％、３．０％の３試験区を用意し、０％添加群では水に溶解した塩化カルシウムのみを投入した。すべての試験区で、混合後の醤油は総窒素分１．５％、塩分濃度１２％、アルコール濃度３．８％、カルシウム濃度８５００ｐｐｍとなるように調整した。
(Example 1) Test of inhibitory effect of precipitation / turbidity generation by addition of ascorbic acid A solution prepared by dissolving a mixture of ascorbic acid and calcium chloride in water was added to soy sauce after burning. As the amount of ascorbic acid to be added, three test sections having ascorbic acid concentrations of 0%, 2.0%, and 3.0% in the prepared soy sauce were prepared. In the 0% addition group, only calcium chloride dissolved in water was added. In all test sections, the soy sauce after mixing was adjusted to a total nitrogen content of 1.5%, a salt concentration of 12%, an alcohol concentration of 3.8%, and a calcium concentration of 8500 ppm.
上記の試験区について醤油を７０℃まで加温した後、室温で２４時間静置し、白色沈殿および濁質の発生を目視にて検証した。下記基準に基づき沈殿・濁質の発生について点数評価を実施した。 After heating soy sauce to 70 degreeC about said test area, it left still at room temperature for 24 hours, and generation | occurrence | production of white precipitation and turbidity was verified visually. Based on the following criteria, score evaluation was performed on the occurrence of precipitation and turbidity.
結果、下記表４に示すように、アスコルビン酸を事前にカルシウム塩と混合し、醤油に添加することで、沈殿・濁質の発生が抑制されることが明らかになった。とくに、カルシウム醤油の沈殿抑制効果を十分に得るためには８５００ｐｐｍのカルシウムに対してアスコルビン酸を３％程度添加することが望ましいと示唆された。 As a result, as shown in Table 4 below, it was clarified that ascorbic acid was mixed with calcium salt in advance and added to soy sauce to suppress the occurrence of precipitation and turbidity. In particular, it was suggested that about 3% of ascorbic acid should be added to 8500 ppm of calcium in order to sufficiently obtain the precipitation suppressing effect of calcium soy sauce.
（実施例２）リンゴ酸の添加による沈殿・濁質発生抑制効果の試験（１）
火入れ醤油に対して、リンゴ酸と塩化カルシウムの混合物を水で溶解した水溶液を投入した。リンゴ酸の添加量として、調製後の醤油中リンゴ酸濃度０％、３．０％、４．０％、５．０％の４試験区を用意し、０％添加群では水に溶解した塩化カルシウムのみを投入した。すべての試験区で、混合後の醤油は総窒素分１．５％、塩分濃度１２％、アルコール濃度３．８％、カルシウム濃度８５００ｐｐｍとなるように調整した。
(Example 2) Test of effect of suppressing precipitation and turbidity by addition of malic acid (1)
An aqueous solution in which a mixture of malic acid and calcium chloride was dissolved in water was added to the soy sauce. As the amount of malic acid added, four test sections with malic acid concentrations of 0%, 3.0%, 4.0%, and 5.0% in the prepared soy sauce were prepared. Only calcium was added. In all test sections, the soy sauce after mixing was adjusted to a total nitrogen content of 1.5%, a salt concentration of 12%, an alcohol concentration of 3.8%, and a calcium concentration of 8500 ppm.
実施例１と同様の方法で、沈殿・濁質の発生度合いを評価した。 In the same manner as in Example 1, the degree of occurrence of precipitation / turbidity was evaluated.
結果、下記表５に示すように、リンゴ酸においても、アスコルビン酸と同様にカルシウム塩による沈殿・濁質の発生を抑制していることが示唆された。また８５００ｐｐｍのカルシウム濃度に対してリンゴ酸を３％以上添加すると、カルシウムによる沈殿・濁質の生成が顕著に抑制されていた。 As a result, as shown in Table 5 below, it was suggested that malic acid also suppressed the occurrence of precipitation and turbidity due to calcium salts, as in ascorbic acid. Moreover, when 3% or more of malic acid was added with respect to the calcium concentration of 8500 ppm, the formation of precipitation and turbidity by calcium was remarkably suppressed.
（実施例３）リンゴ酸の添加による沈殿・濁質発生抑制効果の試験（２）
リンゴ酸の添加量を実施例２よりもさらに低い範囲に設定し、検討を実施した。
実施例２と同様に、火入れ醤油に対して、リンゴ酸と塩化カルシウムの混合物を水で溶解した水溶液を投入した。調製後の醤油中リンゴ酸濃度０％、０．５％、１．０％、１．５％または２．０％の５試験区を用意し、０％添加群では水に溶解した塩化カルシウムのみを投入した。すべての試験区で、混合後の醤油は総窒素分１．５％、塩分濃度１２％、アルコール濃度３．８％、カルシウム濃度８５００ｐｐｍとなるように調整した。
実施例１および２と同様の方法で、沈殿・濁質の発生度合いを評価した。
(Example 3) Test of precipitation / turbidity generation suppression effect by addition of malic acid (2)
The amount of malic acid added was set to a range lower than that of Example 2, and the study was conducted.
As in Example 2, an aqueous solution in which a mixture of malic acid and calcium chloride was dissolved in water was added to soy sauce. Prepare 5 test sections with malic acid concentration of 0%, 0.5%, 1.0%, 1.5% or 2.0% in soy sauce after preparation. In the 0% addition group, only calcium chloride dissolved in water Was introduced. In all test sections, the soy sauce after mixing was adjusted to a total nitrogen content of 1.5%, a salt concentration of 12%, an alcohol concentration of 3.8%, and a calcium concentration of 8500 ppm.
In the same manner as in Examples 1 and 2, the degree of precipitation / turbidity was evaluated.
結果、下記表６に示すように、８５００ｐｐｍのカルシウム濃度に対してリンゴ酸を１．０％以上添加したときに、カルシウムによる沈殿・濁質の生成が顕著に抑制されていた。 As a result, as shown in Table 6 below, when 1.0% or more of malic acid was added to a calcium concentration of 8500 ppm, the formation of precipitation / turbidity by calcium was remarkably suppressed.
以上のことから、醤油中にリンゴ酸またはアスコルビン酸を添加することによって、８５００ｐｐｍという多量のカルシウムを添加しても沈殿・濁質を発生させず、きわめてカルシウム摂取補助効果がきわめて高いカルシウム強化醤油を得ることができることが明らかになった。 From the above, by adding malic acid or ascorbic acid into soy sauce, calcium-enriched soy sauce that does not cause precipitation or turbidity even when a large amount of calcium of 8500 ppm is added, and has a very high calcium supplementation effect. It became clear that you could get.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023042821A1 (en) * | 2021-09-14 | 2023-03-23 | キッコーマン株式会社 | Soy sauce rich in organic acid |
| WO2024004110A1 (en) * | 2022-06-29 | 2024-01-04 | キッコーマン株式会社 | Fermented seasoning |
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| JPS5820171A (en) * | 1981-07-30 | 1983-02-05 | Kikkoman Corp | Brewing of soy sauce |
| JPS6041440A (en) * | 1983-08-17 | 1985-03-05 | Kawasaki Kasei Chem Ltd | Preparation of pickles |
| JPS62186762A (en) * | 1986-02-10 | 1987-08-15 | Masahisa Miura | Health maintaining seasoning |
| JPH02227042A (en) * | 1989-02-28 | 1990-09-10 | Marukin Shokuhin Kogyo Kk | Sauce for threading 'natto' |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5820171A (en) * | 1981-07-30 | 1983-02-05 | Kikkoman Corp | Brewing of soy sauce |
| JPS6041440A (en) * | 1983-08-17 | 1985-03-05 | Kawasaki Kasei Chem Ltd | Preparation of pickles |
| JPS62186762A (en) * | 1986-02-10 | 1987-08-15 | Masahisa Miura | Health maintaining seasoning |
| JPH02227042A (en) * | 1989-02-28 | 1990-09-10 | Marukin Shokuhin Kogyo Kk | Sauce for threading 'natto' |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023042821A1 (en) * | 2021-09-14 | 2023-03-23 | キッコーマン株式会社 | Soy sauce rich in organic acid |
| WO2024004110A1 (en) * | 2022-06-29 | 2024-01-04 | キッコーマン株式会社 | Fermented seasoning |
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