JP2016158533A - Salt reduction composition, and production method of salt-reduced processed food - Google Patents
Salt reduction composition, and production method of salt-reduced processed food Download PDFInfo
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Abstract
Description
本発明は、塩化ナトリウムを低減した食塩低減組成物、及び該食塩低減組成物を用いることで、摂取するナトリウム分を少なくすることのできる減塩加工食品の製造方法に関する。
The present invention relates to a salt-reducing composition in which sodium chloride is reduced, and a method for producing a salt-reduced processed food that can reduce the amount of sodium ingested by using the salt-reducing composition.
近年、高血圧症や高血圧による合併症の予防等を目的に、食塩（ナトリウム分）の摂取量を抑制したいという要求が強い。しかし、食塩の量を削減すると、食品が味気ないものとなってしまうので、食塩の代わりに塩味を呈する、いわゆる代替塩や塩味を増強する塩味増強剤が求められている。
代替塩としては、塩化カリウムを用いることが最も一般的である。しかし、塩化カリウムは塩味以外に独特のエグ味、苦味を有し、食塩の代わりとして充分な素材とはいえない。
In recent years, there is a strong demand for suppressing the intake of sodium chloride (sodium) for the purpose of preventing hypertension and complications due to high blood pressure. However, if the amount of salt is reduced, the food becomes untasteful, and so-called alternative salts that exhibit a salty taste instead of salt and a salty taste enhancer that enhances the salty taste are desired.
As an alternative salt, potassium chloride is most commonly used. However, potassium chloride has a unique taste and bitterness in addition to saltiness, and is not a sufficient material as a substitute for salt.
そこで、塩化カリウムのエグ味、苦味をマスキングする、あるいは塩化ナトリウムが有している塩味を増強して、より食塩の味に近づけることが考えられる。例えば、塩化カリウムの苦みをマスキングすることに関連する先行技術として、特許文献１が挙げられる。
但し、本出願は、グルコン酸ナトリウムと乳酸ミネラルを必須の構成成分としており、使用する素材が特定の種類に限定されるという点が指摘される。そのため他の方法も検討する余地があった。
Therefore, it is conceivable to mask the taste and bitterness of potassium chloride, or to enhance the salty taste of sodium chloride to bring it closer to the taste of salt. For example, Patent Document 1 is cited as a prior art related to masking the bitterness of potassium chloride.
However, it is pointed out that the present application uses sodium gluconate and lactic acid mineral as essential components, and the materials used are limited to specific types. Therefore, there was room to consider other methods.
そこで、本発明は、塩化カリウムのエグ味、苦味をマスキングし、塩味を増強して、より食塩の味に近い食塩低減組成物を提供すること、また、当該食塩低減組成物を用いることで、ナトリウム分の摂取量が少なく、それでいて、望ましくは食塩を用いた場合と同様の塩味を有する食塩低減組成物とその製造方法を提供することを課題とした。
Therefore, the present invention masks the taste and bitterness of potassium chloride, enhances the salty taste, and provides a salt-reducing composition closer to the taste of salt, and by using the salt-reducing composition, An object of the present invention is to provide a salt-reducing composition having a low sodium intake and yet having a salty taste similar to that when sodium chloride is used, and a method for producing the same.
本発明者らの鋭意研究の結果、所定量の塩化ナトリウムに対して、Ｌ−プロリン、Ｌ−ロイシン及び塩化カリウムを所定量添加する配合とすることで、塩化カリウムを利用しながら全体として食塩量を低減しつつ、使用する食塩以上の塩味を呈する食塩低減組成物とすることが可能であることを見出した。
すなわち、本願第一の発明は、
「塩化ナトリウム１００重量部に対し、Ｌ−プロリン１〜１５重量部と、Ｌ−ロイシンを５〜４０重量部と、塩化カリウムを１０〜３００重量部を配合した食塩低減組成物。」、である。
As a result of diligent research by the present inventors, a total amount of salt while using potassium chloride is obtained by adding a predetermined amount of L-proline, L-leucine and potassium chloride to a predetermined amount of sodium chloride. It has been found that it is possible to obtain a salt-reducing composition exhibiting a salty taste that is higher than the salt used, while reducing the amount of salt.
That is, the first invention of the present application is
“A salt-reducing composition in which 1 to 15 parts by weight of L-proline, 5 to 40 parts by weight of L-leucine, and 10 to 300 parts by weight of potassium chloride are blended with respect to 100 parts by weight of sodium chloride.” .
次に、請求項１の食塩低減組成物には、酒石酸を配合することによって塩化ナトリウムのエグ味を低減することができる。
すなわち、本願第二の発明は、
「さらに、酒石酸を配合した請求項１に記載の食塩低減組成物。」、である。
次に、請求項１又は２の食塩低減組成物には、シャンツァイ抽出物を配合することが好ましい。
すなわち、本願第三の発明は、
「さらに、シャンツァイを配合した請求項１又は２に記載の食塩低減組成物。」、である。
Next, the taste of sodium chloride can be reduced by adding tartaric acid to the salt reducing composition of claim 1.
That is, the second invention of the present application is
“Furthermore, the salt-reducing composition according to claim 1, further comprising tartaric acid”.
Next, it is preferable that the salt-reducing composition of claim 1 or 2 is blended with a Shanzei extract.
That is, the third invention of the present application is
“Furthermore, the salt-reducing composition according to claim 1 or 2, further comprising Shanzei”.
次に、本出願人は、上述の食塩低減組成物を加工食品に用いる製造方法についても意図している。
すなわち、本願第四の発明は、
「加工食品において、原料として使用する食塩の一部を、Ｌ−プロリン、Ｌ−ロイシン及び塩化カリウムに置換して製造する減塩加工食品の製造方法であって、
前記Ｌ−プロリン、Ｌ−ロイシン及び塩化カリウムが、塩化ナトリウム１００重量部に対して、Ｌ−プロリン１〜１５重量部と、Ｌ−ロイシンを５〜４０重量部と、塩化カリウムを１０〜３００重量部の配合比で用いる、減塩加工食品の製造方法。」、
である。
Next, the present applicant also contemplates a manufacturing method using the above-described salt reducing composition for processed foods.
That is, the fourth invention of the present application is
“In a processed food, a part of the salt used as a raw material is replaced with L-proline, L-leucine and potassium chloride to produce a reduced salt processed food,
The L-proline, L-leucine and potassium chloride are 1 to 15 parts by weight of L-proline, 5 to 40 parts by weight of L-leucine, and 10 to 300 parts by weight of potassium chloride with respect to 100 parts by weight of sodium chloride. A method for producing a reduced-salt processed food used at a mixing ratio of parts. "
It is.
本発明の食塩低減組成物を利用することで食塩の使用量を低減させながら、実際に使用する食塩以上に相当する塩味を呈することができる。
By using the salt reducing composition of the present invention, it is possible to exhibit a salty taste equivalent to or higher than the salt actually used while reducing the amount of salt used.
以下に、本発明の実施の形態について説明する。但し、本発明は以下の実施の形態に限定されないことは勿論である。
本発明は、「塩化ナトリウム１００重量部に対し、Ｌ−プロリン１〜１５重量部と、Ｌ−ロイシンを５〜４０重量部と、塩化カリウムを１０〜３００重量部を配合した食塩低減組成物。」、である。
本発明においては、塩化ナトリウムの存在下、当該塩化ナトリウムを含めた組成物全体として、塩味を増強させることができる。すなわち、本来ならば、より多くの塩化ナトリウムを必要とするのと同等の塩味を呈することができる。以下、本発明を具体的に説明する。
Embodiments of the present invention will be described below. However, it goes without saying that the present invention is not limited to the following embodiments.
The present invention is "a salt-reducing composition comprising 1 to 15 parts by weight of L-proline, 5 to 40 parts by weight of L-leucine, and 10 to 300 parts by weight of potassium chloride with respect to 100 parts by weight of sodium chloride. ".
In the present invention, the salty taste can be enhanced as a whole composition including sodium chloride in the presence of sodium chloride. That is, it can exhibit a salty taste equivalent to that which requires more sodium chloride. Hereinafter, the present invention will be specifically described.
─各成分の説明─
本発明では、塩化カリウムと、Ｌ−プロリン、Ｌ−ロイシンの３つの成分を塩化ナトリウムと併用することを必須とする。これらの成分はいずれも市販されているものが使用できる。
塩化カリウムは塩味を有するもので、代替塩となる物質としては最も一般的なものであるが、エグ味、苦味を有し、食塩の代替物として添加すると、これら塩化カリウム特有の食味を付加してしまう。一方、Ｌ−プロリンは多量に添加すると甘みを呈するという特性を有する。また、Ｌ−ロイシンは、微妙に苦味を有するという特性を有する。Ｌ−プロリンもＬ−ロイシンのいずれも生体成分を構成するアミノ酸の一種である。
--Description of each component--
In the present invention, it is essential to use potassium chloride, L-proline, and L-leucine in combination with sodium chloride. Any of these components can be used commercially.
Potassium chloride has a salty taste, and is the most common substance that can be used as a substitute salt. However, it has a taste and bitter taste, and when added as a substitute for salt, it adds a taste unique to potassium chloride. End up. On the other hand, L-proline has a characteristic of being sweet when added in a large amount. Moreover, L-leucine has the characteristic that it has a bitter taste delicately. Both L-proline and L-leucine are one type of amino acid that constitutes a biological component.
Ｌ−プロリン又はＬ−ロイシンのいずれも、遊離のアミノ酸の場合のみならず、その生理学的に許容し得る塩であっても良い。また、特定の蛋白質を加水分解した加水分解物において、結果的にこれらのアミノ酸を含有するようにすればよいことは勿論である。
本発明においては塩化カリウムを利用しながら全体として食塩量を低減しつつ、使用する食塩以上の塩味を呈する食塩低減組成物とすることが可能である。
本発明においては酒石酸も併用することが好ましい。ここで、酒石酸とは、酸味のある果実、特に葡萄、ワインに多く含まれる有機化合物であり、やや渋みと収斂味のある酸味がある。本発明の食塩低減組成物において、この酒石酸を用いることで塩化カリウムのエグ味を効果的に低減することができる。
Either L-proline or L-leucine may be a physiologically acceptable salt as well as a free amino acid. Of course, a hydrolyzate obtained by hydrolyzing a specific protein may contain these amino acids as a result.
In the present invention, it is possible to obtain a salt-reducing composition that exhibits a salty taste that is higher than the salt used, while reducing the amount of salt as a whole while using potassium chloride.
In the present invention, tartaric acid is also preferably used in combination. Here, tartaric acid is an organic compound contained in a lot of sour fruits, especially koji and wine, and has a slightly astringent and astringent acidity. In the salt reducing composition of the present invention, the taste of potassium chloride can be effectively reduced by using this tartaric acid.
また、本発明においてはシャンツァイ（香菜）も併用することが好ましい。シャンツァイ（香菜）は、コリアンダーとも称され、ハーブの一種であり独特の風味を有する。また、カレーを含め、種々の料理に用いられる。本発明の食塩低減組成物において、シャンツァイも併用することで、塩化カリウムの有するエグ味を効果的にマスキングすることが可能となる。
このように酒石酸やシャンツァイを併用することで塩化カリウムの有するエグ味を低減させ、本発明の食塩低減組成物の効果を一層増強することができる。
Further, in the present invention, it is preferable to use Shanzai (Kasai) together. Shanzai (kasai), also called coriander, is a kind of herb and has a unique flavor. It is also used for various dishes including curry. In the salt reducing composition of the present invention, it is possible to effectively mask the savory taste of potassium chloride by using Shanzai together.
Thus, by using tartaric acid and Shanzai in combination, the taste of potassium chloride can be reduced, and the effect of the salt reducing composition of the present invention can be further enhanced.
─各成分の含有量─
本発明の食品低減組成物においては、塩化ナトリウムを１００重量部とした場合に、Ｌ−プロリンを１〜１５重量部、Ｌ−ロイシンを５〜４０重量部、塩化カリウムを１０〜３００重量部を含有する。
また、好ましくは、塩化ナトリウム１００重量部に対して、Ｌ−プロリンは５〜１０重量部、Ｌ−ロイシンは１０〜３０重量部、そして塩化カリウムは１０〜１００重量部である。
-Content of each component-
In the food reducing composition of the present invention, when sodium chloride is 100 parts by weight, 1 to 15 parts by weight of L-proline, 5 to 40 parts by weight of L-leucine, and 10 to 300 parts by weight of potassium chloride. contains.
Preferably, L-proline is 5 to 10 parts by weight, L-leucine is 10 to 30 parts by weight, and potassium chloride is 10 to 100 parts by weight with respect to 100 parts by weight of sodium chloride.
Ｌ−プロリンについては量が少ないと塩味増強効果が減少する。その一方、Ｌ−プロリンについては、量が多くなりすぎると甘みが目立つようになってしまう。Ｌ−ロイシンについては、配合量が多すぎると溶解が困難になるという問題がある。
塩化カリウムについては、配合量が少ないと塩味増強効果が十分でなく、配合量が多すぎると塩化カリウム特有の苦み・エグ味を呈するようになる。
尚、塩化ナトリウム、Ｌ−プロリン、Ｌ−ロイシン、塩化カリウムについては、その形態は特に限定されない。すなわち、粉末状や液状のいずれも使用することができる。最終的なに喫食時の濃度が本願請求項１に記載するような重量比になればよい。
As for L-proline, if the amount is small, the salty taste enhancing effect is reduced. On the other hand, for L-proline, if the amount is too large, the sweetness becomes noticeable. About L-leucine, there exists a problem that melt | dissolution will become difficult when there are too many compounding quantities.
As for potassium chloride, if the blending amount is small, the salty taste enhancing effect is not sufficient, and if the blending amount is too large, the bitterness / egg taste peculiar to potassium chloride is exhibited.
In addition, about the sodium chloride, L-proline, L-leucine, and potassium chloride, the form is not specifically limited. That is, either powdered or liquid can be used. The concentration at the time of eating should finally become a weight ratio as described in claim 1 of this application.
本発明においては、さらに、酒石酸を配合することが好ましい。酒石酸を含有さえることによって、塩化カリウムのエグ味を低減することができる。酒石酸は、粉末状や液状のタイプを用いるのが一般的である。但し、添加量が多すぎると酸味が強くなりすぎエグ味低減効果以外の点で不適となる。
また、酒石酸の添加量については特に限定されないが、上記の塩化ナトリウムを１００重量部、Ｌ−プロリンを１〜１５重量部、Ｌ−ロイシンを５〜４０重量部、塩化カリウムを１０〜３００重量部の基本配合に対して０．０５〜１．５重量部となるように添加することが好ましい。
In the present invention, it is preferable to further add tartaric acid. By including tartaric acid, the taste of potassium chloride can be reduced. Tartaric acid is generally used in a powdery or liquid type. However, if the amount added is too large, the sourness becomes too strong, which is not suitable for points other than the effect of reducing the taste.
The amount of tartaric acid added is not particularly limited, but 100 parts by weight of the above sodium chloride, 1 to 15 parts by weight of L-proline, 5 to 40 parts by weight of L-leucine, and 10 to 300 parts by weight of potassium chloride. It is preferable to add so that it may become 0.05-1.5 weight part with respect to the basic composition.
また、本発明においては、シャンツァイ（香菜）についても配合することが好ましい。ここで、シャンツァイ（香菜）とは、コリアンダーとも称されるハーブの一種である。本シャンツァイについては、これを蒸留法等によって抽出した抽出物を用いてもよいし、乾燥物を微粒粉末化したような粉状タイプであってもよい。尚、抽出したコリアンダーを利用する場合においては、抽出物の濃度は特に限定されないが、例えば、蒸留法による抽出物であると生のシャンツァイ１００重量部に対して抽出液が１００〜３００重量部程度の濃度とする例が挙げられる。
Moreover, in this invention, it is preferable to mix | blend also about shanzei (flavored vegetables). Here, shanzei is a kind of herb also called coriander. About this shanzai, the extract which extracted this by the distillation method etc. may be used, and the powdery type which made the dried material fine powder may be sufficient. In addition, in the case of using the extracted coriander, the concentration of the extract is not particularly limited. For example, when the extract is obtained by distillation, the extract is about 100 to 300 parts by weight with respect to 100 parts by weight of raw Shanzai. Examples of the concentration are as follows.
─減塩の効果─
本発明に示すように、塩化ナトリウム１００重量部に対して、Ｌ−プロリン１〜１５重量部と、Ｌ−ロイシンを５〜４０重量部と、塩化カリウムを１０〜３００重量部を配合した食塩低減組成物とすることで、当該食塩低減組成物は、塩化ナトリウムのみ２００重量部に相当する塩味を呈することができる。従って、ナトリウム量を概ね５０％低減することができる。
-Effect of low salt-
As shown in the present invention, sodium chloride is reduced by blending 1 to 15 parts by weight of L-proline, 5 to 40 parts by weight of L-leucine, and 10 to 300 parts by weight of potassium chloride with respect to 100 parts by weight of sodium chloride. By setting it as a composition, the said salt reduction composition can exhibit the salty taste corresponding to 200 weight part only of sodium chloride. Therefore, the amount of sodium can be reduced by approximately 50%.
─本発明の食塩低減組成物の食品中での形態─
本発明においては上記のように、塩化ナトリウムの存在下でＬ−プロリン、Ｌ−ロイシン及び塩化カリウムの３種の物質を混合して食塩低減組成物とする。そして、当該食塩低減組成物を用いることで、食塩の塩味を増強することができる。
具体的な使用方法としては特に限定されず、喫食時に各成分が上記配合比となるように各食品を構成しておけばよい。すなわち、液体に溶解している状態であってもよいし、粉末等の固形の状態であってもよい。また、摂取時の形態についても液体・個体は特に限定されない。
─Forms of the salt-reducing composition of the present invention in foods─
In the present invention, as described above, a salt reducing composition is prepared by mixing three substances of L-proline, L-leucine and potassium chloride in the presence of sodium chloride. And the salty taste of salt can be strengthened by using the said salt reduction composition.
It does not specifically limit as a concrete usage method, What is necessary is just to comprise each foodstuff so that each component may become the said mixture ratio at the time of eating. That is, it may be in a state dissolved in a liquid or in a solid state such as a powder. Also, the form at the time of ingestion is not particularly limited as to the liquid / individual.
また、この場合、本願では塩化ナトリウム１００重量部に対して各構成成分の重量比を示しているが、たとえば、塩化ナトリウム１５０重量部に対して、Ｌ−プロリンを１〜１５重量部、Ｌ−ロイシンを５〜４０重量部、塩化カリウム１０〜３００重量部配合を配合された状態となる場合、塩化ナトリウム１５０重量部のうち、１００重量部の部分については、上記配合を満たすため、本発明の食品低減組成物となる。そして、本発明の食品低減組成物に別途、塩化ナトリウム５０重量部を追加したものと考えることができる。従って、本発明の構成を充足する態様であることはいうまでもない。 Moreover, in this case, although the weight ratio of each component is shown with respect to 100 parts by weight of sodium chloride in this application, for example, 1 to 15 parts by weight of L-proline, L- In the case where 5 to 40 parts by weight of leucine and 10 to 300 parts by weight of potassium chloride are blended, out of 150 parts by weight of sodium chloride, 100 parts by weight satisfy the above blending. It becomes a food reduction composition. And it can be thought that 50 weight part of sodium chloride was separately added to the food reduction composition of this invention. Therefore, it is needless to say that this is an embodiment that satisfies the configuration of the present invention.
すなわち、本発明にいう食塩低減組成物においては、含有する全塩化ナトリウム量のうち、少なくとも一部について本発明の配合割合を充足すればよい。
また、本願発明の食塩低減組成物を加工食品等に用いる場合には、当該食塩低減組成物を加工食品の原料の食塩に置き換えて用いればよいが、食塩低減組成物として混合済みの物を用いる以外に、その製造過程でこれら４種の物質を別々に添加して、結果的に加工食品中に本発明の食塩低減組成物が含有されるようにして、機能させることもできる。
That is, in the salt reducing composition referred to in the present invention, the blending ratio of the present invention may be satisfied for at least a part of the total amount of sodium chloride contained.
In addition, when the salt reducing composition of the present invention is used for processed foods or the like, the salt reducing composition may be used by replacing the salt reducing composition with the salt of the raw material of the processed food. In addition, these four substances can be added separately during the production process so that the salt-reducing composition of the present invention is contained in the processed food as a result.
具体的に麺類やパン類等の穀物加工品を例に取ると、生地を練るための練り水に、前記配合比で混合された食塩低減組成物を同時添加する方法以外に、例えば、塩化カリウムだけを練り水に溶解しておき、その他の物質は、先に小麦粉等原料粉にそのまま粉体で混合しておいて、結果的に併用する等の方法も可能である。また、酒石酸、シャンツアイについても同様に混合することが可能である。
また、前記４種の物質をそれぞれ粉体で混合して食品低減組成物とする場合には、より均一に混合するために、リボンミキサー等を用いてよく混合すること、及び粒度等によってムラが生じないように、微粉末化し粒度を揃えておくか、適宜油脂などを加えて分級しないようにするのがよい。あるいは、これら４種の物質を水に溶解して均一化し、これを噴霧乾燥等によって乾燥して、粉末又は顆粒状の混合物（食塩低減組成物）とすることもできる。
Specifically, taking a processed grain product such as noodles and bread as an example, in addition to the method of simultaneously adding the salt reducing composition mixed at the above mixing ratio to the kneading water for kneading the dough, for example, potassium chloride It is also possible to use a method in which only the raw material is dissolved in the kneaded water, and the other substances are mixed with the raw material powder such as wheat flour as it is and then used together as a result. In addition, tartaric acid and chantseye can be mixed in the same manner.
In addition, in the case where the above four substances are mixed with powders to obtain a food reducing composition, in order to mix more uniformly, mixing with a ribbon mixer or the like, and unevenness depending on the particle size, etc. In order not to occur, it is preferable to finely powder and make the particle size uniform or to appropriately classify by adding oils and fats. Alternatively, these four substances can be dissolved and homogenized in water, and dried by spray drying or the like to obtain a powdery or granular mixture (salt reducing composition).
また、本発明の食塩低減組成物は、前記のように、塩化ナトリウムと、Ｌ−プロリン、Ｌ−ロイシン及び塩化カリウムを前記配合比で混合して、そのまま食塩低減組成物として用いることもできる。また、さらにその他の配合することもできる。
例えば、商品形態を食卓塩とする場合、通常の食卓塩中の食塩の一部のみを本発明の食塩低減組成物と置換して、本発明の食塩低減組成物と食塩との混合品とすることもできる。また、その他、塩味増強効果や、塩化カリウムのマスキング効果が知られている物質、例えば、塩化マグネシウムやクエン酸三カリウム等を少量添加することもできる。あるいは、造粒するために、デキストリン等の賦形剤を配合して、各種造粒法によって粒状化することもできる。
Moreover, the salt reducing composition of this invention can also mix sodium chloride, L-proline, L-leucine, and potassium chloride with the said compounding ratio as mentioned above, and can also be used as a salt reducing composition as it is. In addition, other blends can be added.
For example, when the product form is table salt, only a part of the salt in normal table salt is replaced with the salt reducing composition of the present invention to obtain a mixture of the salt reducing composition of the present invention and salt. You can also. In addition, a small amount of other substances known to have a salty taste enhancing effect or a potassium chloride masking effect, such as magnesium chloride or tripotassium citrate, can also be added. Or in order to granulate, excipient | fillers, such as dextrin, can also be mix | blended and granulated by various granulation methods.
本発明の食塩低減組成物は、食塩の代わりに用いられ、前記の食卓塩の他、加工食品の原料として用いられる。加工食品としては、食塩を用いるあらゆる食品、例えば、醤油、味噌、ソース等の調味料や、ダシのもとや麺つゆ、タレ、ルー、ドレッシング等の食品の味付けに用いる調味食品の他、麺類やパン、スナック菓子等の穀類加工品、ハムソーセージ、魚肉練製品等の蓄肉魚肉加工品、スープ、漬物、惣菜類等、食塩を用いるあらゆる食品に使用できる。使用方法としては、前記各加工食品の製造方法の常法において、使用される食塩に替えて用いればよい。 The salt reducing composition of the present invention is used in place of salt, and is used as a raw material for processed foods in addition to the table salt. Processed foods include all foods that use salt, such as seasonings such as soy sauce, miso and sauce, and seasoning foods used for seasoning foods such as dashi sauce, noodle soup, sauce, roux, and dressing, as well as noodles It can be used for processed foods such as bread, snacks and other cereals, processed meat products such as ham sausages and fish paste products, soups, pickles, prepared foods and other foods using salt. As a method of use, it may be used in place of the salt used in the conventional method for producing each processed food.
例えば、即席麺に用いられる粉末スープの場合、原料となる各種粉末エキス、粉末醤油、調味料、香料、甘味料、食塩等とともに、本発明の塩化ナトリウムと、Ｌ−プロリン、Ｌ−ロイシン、塩化カルシウムのそれぞれの４種の物質を、それぞれ塩化ナトリウム１００重量部に対して、Ｌ−プロリンを１〜１５重量部とＬ−ロイシンを５〜４０重量部と、塩化カリウムを１０〜３００重量部添加し、粉体混合する等の製造方法が例示できる。 For example, in the case of powder soup used for instant noodles, the sodium chloride of the present invention, L-proline, L-leucine, chloride, together with various powder extracts as raw materials, powder soy sauce, seasonings, flavorings, sweeteners, salt, etc. For each of the four substances of calcium, 100 parts by weight of sodium chloride, 1-15 parts by weight of L-proline, 5-40 parts by weight of L-leucine, and 10-300 parts by weight of potassium chloride are added. And a production method such as powder mixing.
また、このように配合したものを水等に溶解した後、これを噴霧乾燥して一体化、粉末化する方法や、加水及び賦形剤等を付加しスラリー状にし、押出し造粒等によって一体化、顆粒化することもできる。また、前記各種粉末エキス、調味料等とともに本発明の食塩低減組成物を混合しながら、流動層造粒法によって顆粒化して、一体化した顆粒状のスープとすることもできる。
Also, after dissolving the blended compound in water, etc., it is spray-dried to integrate and pulverize it, or water and excipients are added to form a slurry and integrated by extrusion granulation, etc. Or granulated. Moreover, it can also granulate by the fluidized-bed granulation method, mixing the salt reducing composition of this invention with the said various powder extracts, seasonings, etc., and can also be set as the integrated granular soup.
以下、比較実験等を示して本発明を実施するための最良の形態について詳述するが、本発明は以下の実験結果をもとに限定的に解釈されるべきものではない。 Hereinafter, the best mode for carrying out the present invention will be described in detail by showing comparative experiments and the like, but the present invention should not be interpreted in a limited manner based on the following experimental results.
［実験例１］（Ｌ−プロリン量を変化させた場合）
塩化ナトリウム１００重量部に、Ｌ−プロリン３０重量部、Ｌ−ロイシン１０重量部、塩化カリウム１００重量部を基本配合として、Ｌ−プロリンの量を変化させた場合に、塩味増強効果がどのように変化するかを調べた。
具体的には、塩化ナトリウム１００ｇ（ダイヤソルト株式会社製）に、表２記載のように、Ｌ−ロイシン１０ｇ（ＭＣフードスペシャリチティーズ株式会社製）、塩化カリウム１００ｇ（三栄源エフエフアイ株式会社製）を粉体でよく混合して、これにＬ−プロリンを表２に記載のように０〜２０ｇとなるように量を変えてさらに混合し、複数のサンプルとした。
[Experimental Example 1] (When the amount of L-proline is changed)
How is the salty taste enhancing effect when changing the amount of L-proline based on 100 parts by weight of sodium chloride, 30 parts by weight of L-proline, 10 parts by weight of L-leucine, and 100 parts by weight of potassium chloride? We investigated whether it changed.
Specifically, 100 g of sodium chloride (manufactured by Dia Salt Co., Ltd.), 10 g of L-leucine (manufactured by MC Food Specialties Co., Ltd.) and 100 g of potassium chloride (manufactured by San-Ei Gen FFI Co., Ltd.) as shown in Table 2 ) Was mixed well with powder, and L-proline was further mixed in a quantity varying from 0 to 20 g as shown in Table 2 to obtain a plurality of samples.
該サンプルを熱湯９００ｍｌに溶解して、熟練のスープ開発者５名に対して盲検試験によって官能評価した。試験方法は、塩味の増強効果について（×（無）、○（可）、◎（良）、◎◎（最良））の四段階で評価した。また、Ｌ−プロリンの量を増加させると甘みを呈してくるためこの点も評価対象とした（─：甘み無、＋、＋＋、＋＋＋に従って、甘みが大となる）。また、塩味増強効果と甘みの評価を合わせた総合評価として、（×（不可）、○（可）、◎（良）、◎◎（最良））の四段階で評価した。結果を表１に示す。 The sample was dissolved in 900 ml of hot water and subjected to sensory evaluation by a blind test on five skilled soup developers. The test method evaluated the salty taste enhancing effect in four stages (× (none), ○ (possible), ◎ (good), ◎◎ (best)). Moreover, since the sweetness was exhibited when the amount of L-proline was increased, this point was also evaluated. Moreover, it evaluated in four steps of (x (impossible), (circle) (possible), (double) (good), (double-circle) (best))) as comprehensive evaluation which combined the salty taste enhancement effect and sweetness evaluation. The results are shown in Table 1.
表１の結果からも明らかなようにＬ−プロリンが０．５ｇ以下であると塩味増強効果が得られない。また、効果のある範囲の含量は、塩化ナトリウム１００ｇに、Ｌ−ロイシン１０ｇ、塩化カリウム１００ｇに対してＬ−プロリンの配合量が１ｇ〜１５ｇであることが分かった。また、好ましくは、５ｇ〜１０ｇである。
尚、Ｌ−プロリンを２０ｇ入れた場合、甘みを比較的に強く呈してしまい、甘みと塩味増強効果及び総合評価においては、好ましくはないことが判明した。
As is clear from the results in Table 1, the salty taste enhancing effect cannot be obtained when L-proline is 0.5 g or less. Moreover, it turned out that the content of the effective range is 1-15 g of L-proline with respect to 100 g of sodium chloride, 10 g of L-leucine, and 100 g of potassium chloride. Moreover, Preferably, they are 5g-10g.
In addition, when 20 g of L-proline was added, sweetness was exhibited relatively strongly, and it turned out that it is not preferable in sweetness and salty taste enhancement effect and comprehensive evaluation.
［実験例２］（Ｌ−ロイシン量を変化させた場合）
塩化ナトリウム１００重量部に、Ｌ−プロリン３０重量部、Ｌ−ロイシン１０重量部、塩化カリウム１００重量部を基本配合として、Ｌ−ロイシンの量を変化させた場合に、塩味増強効果がどのように変化するかを調べた。
[Experimental example 2] (When the amount of L-leucine was changed)
How is the salty taste enhancing effect when changing the amount of L-leucine based on 100 parts by weight of sodium chloride, 30 parts by weight of L-proline, 10 parts by weight of L-leucine, and 100 parts by weight of potassium chloride? We investigated whether it changed.
具体的には、塩化ナトリウム１００ｇに、表１記載のように、Ｌ−ロイシン１０ｇ、塩化カリウム１００ｇを粉体でよく混合して、これにＬ−ロイシンを表２に記載のように０〜５０ｇとなるように量を変えてさらに混合しサンプルとした。
該サンプルを熱湯９００ｍｌに溶解して、熟練のスープ開発担当者５名に対して盲検試験によって官能評価した。試験方法は、塩味の増強効果について（×（無）、○（可）、◎（良）、◎◎（最良））の四段階で評価した。また、Ｌ−ロイシンを添加する場合、溶解性が問題になることから、溶解性の点についても評価対象とした（×：不良（溶解性）、○：可（溶解性）、◎（溶解性）：良好）。また、塩味増強効果とＬ−ロイシンの溶解性の評価を合わせた総合評価として、（×（不可）、○（可）、◎（良）、◎◎（最良））の四段階で評価した。結果を表２に示す。
Specifically, 10 g of L-leucine and 100 g of potassium chloride are mixed well with powder as shown in Table 1 in 100 g of sodium chloride, and L-leucine is added to 0 to 50 g as shown in Table 2. The amount was changed so that
The sample was dissolved in 900 ml of hot water and subjected to sensory evaluation by a blind test on five skilled soup developers. The test method evaluated the salty taste enhancing effect in four stages (× (none), ○ (possible), ◎ (good), ◎◎ (best)). Further, when L-leucine is added, solubility becomes a problem, so the solubility point was also evaluated (×: poor (solubility), ○: acceptable (solubility), ◎ (solubility) ): Good). Moreover, it evaluated in four steps of (x (impossible), (circle) (possible), (double) (good), (double-circle) (best))) as comprehensive evaluation which combined the salty taste enhancement effect and the solubility evaluation of L-leucine. The results are shown in Table 2.
表２の結果からも明らかなようにＬ−ロイシンは５ｇ以上で塩味増強効果が得られた。また、Ｌ−ロイシンの場合、その溶解性が問題となるが、溶解性が許容される範囲の含量は、塩化ナトリウム１００ｇに、Ｌ−ロイシン１０ｇ、塩化カリウム１００ｇを湯９００ｍｌに溶解した水溶液に対して、Ｌ−プロリンの配合量が５ｇ〜４０ｇであることが分かった。また、好ましくは、１０ｇ〜３０ｇであることが分かった。
As is clear from the results in Table 2, the salty taste enhancing effect was obtained when L-leucine was 5 g or more. In the case of L-leucine, its solubility becomes a problem, but the content of the range in which solubility is allowed is 100 g of sodium chloride, 10 g of L-leucine and 100 g of potassium chloride in an aqueous solution of 900 ml of hot water. And it turned out that the compounding quantity of L-proline is 5-40g. Moreover, it turned out that it is preferably 10g-30g.
［実験例３］（塩化カリウム量を変化させた場合）
塩化ナトリウム１００重量部に、Ｌ−プロリン３０重量部、Ｌ−ロイシン１０重量部、塩化カリウム１００重量部を基本配合として、塩化カリウムの量を変化させた場合に、塩味増強効果がどのように変化するかを調べた。
具体的には、塩化ナトリウム１００ｇに、表１記載のように、Ｌ−プロリン３０ｇ、Ｌ−ロイシン１０ｇを粉体でよく混合して、これに塩化カリウムを表３に記載のように０〜４００ｇとなるように量を変えて混合しサンプルとした。
該サンプルを熱湯９００ｍｌに溶解して、熟練のスープ開発担当者５名に対して盲検試験によって官能評価した。試験方法は、塩味の増強効果について（×（無）、○（可）、◎（良）、◎◎（最良））の四段階で評価した。また、塩化カリウムの量を増加させるとエグ味を呈してくるためこの点も評価対象とした（─：エグ味 無、＋、＋＋、＋＋＋に従って、エグ味が大となる）。また、塩味増強効果と塩化カリウムの呈するエグ味の評価を合わせた総合評価として、（×（不可）、○（可）、◎（良）、◎◎（最良））の四段階で評価した。結果を表３に示す。
[Experimental Example 3] (When the amount of potassium chloride is changed)
How the salty taste enhancement effect changes when the amount of potassium chloride is changed with 100 parts by weight of sodium chloride as the basic composition of 30 parts by weight of L-proline, 10 parts by weight of L-leucine and 100 parts by weight of potassium chloride. I investigated what to do.
Specifically, 100 g of sodium chloride was mixed well with 30 g of L-proline and 10 g of L-leucine as shown in Table 1, and potassium chloride was added to 0 to 400 g as shown in Table 3. The amount was mixed so as to obtain a sample.
The sample was dissolved in 900 ml of hot water and subjected to sensory evaluation by a blind test on five skilled soup developers. The test method evaluated the salty taste enhancing effect in four stages (× (none), ○ (possible), ◎ (good), ◎◎ (best)). This point was also evaluated because increasing the amount of potassium chloride caused the taste to taste (-: no taste, +, ++, +++, the taste increases). Further, as a comprehensive evaluation that combines the salty taste enhancing effect and the evaluation of the taste of potassium chloride, the evaluation was made in four stages (x (impossible), ○ (possible), ◎ (good), ◎◎ (best)). The results are shown in Table 3.
表３の結果からも明らかなように塩化カリウムを添加すると塩味増強効果が得られることが明らかである。一方、塩化カリウムの含量が多すぎると塩化カリウムのエグ味が強くなることが分かった。塩化カリウムの塩味増強に関する効果のある範囲の含量は、塩化ナトリウム１００ｇに、Ｌ−ロイシン１０ｇ、Ｌ−プロリン１０ｇに対して、塩化カリウムの配合量が１０ｇ〜３００ｇであることが分かった。また、好ましくは、１０ｇ〜１００ｇであることが分かった。
As is apparent from the results in Table 3, it is clear that the salty taste enhancing effect can be obtained by adding potassium chloride. On the other hand, it was found that when the content of potassium chloride is too high, the taste of potassium chloride becomes stronger. It was found that the content of the effective range for enhancing the salty taste of potassium chloride was 10 g to 300 g of potassium chloride with respect to 100 g of sodium chloride, 10 g of L-leucine and 10 g of L-proline. Moreover, it turned out that it is preferably 10-100g.
［実験例４］酒石酸を添加した場合
塩化ナトリウム１００重量部に、Ｌ−プロリン３０重量部、Ｌ−ロイシン１０重量部、塩化カリウム１００重量部を基本配合として、これにさらに酒石酸を添加した場合、及びこの添加量を変化させた場合に、塩化カリウムのエグ味低減効果がどのように変化するかを調べた。
具体的には、塩化ナトリウム１００ｇに、表１記載のように、Ｌ−プロリン３０ｇ、Ｌ−ロイシン１０ｇ、塩化カリウム１００ｇを粉体でよく混合して、これに酒石酸（東海物産株式会社製）を添加した場合、及び本酒石酸の添加量を変化させた場合のサンプルについて酒石酸によるエグ味低減効果を評価する試験を行った。
[Experimental Example 4] When tartaric acid is added When 100 parts by weight of sodium chloride, 30 parts by weight of L-proline, 10 parts by weight of L-leucine, and 100 parts by weight of potassium chloride are used as a basic composition, and tartaric acid is further added thereto. And when this addition amount was changed, it was examined how the taste reduction effect of potassium chloride changes.
Specifically, as shown in Table 1, 30 g of L-proline, 10 g of L-leucine, and 100 g of potassium chloride are mixed well with powder as shown in Table 1, and tartaric acid (manufactured by Tokai Bussan Co., Ltd.) is added thereto. A test for evaluating the taste reduction effect of tartaric acid was performed on the sample when added and when the amount of tartaric acid added was changed.
該サンプルを熱湯９００ｍｌに溶解して、スープ開発担当者５名に対して盲検試験によって官能評価した。試験方法は、塩味の増強効果について（×（無）、○（可）、◎（良）、◎◎（最良））の四段階で評価した。また、酒石酸の量を増加させると酸味を呈してくるためこの点も評価対象とした（─：酸味 無、＋、＋＋、＋＋＋、＋＋＋＋に従って、酸味が大となる）。また、上記の評価を合わせた総合評価として、（×（不可）、○（可）、◎（良））の三段階で評価した。結果を表４に示す。 The sample was dissolved in 900 ml of hot water and subjected to sensory evaluation by a blind test on five soup developers. The test method evaluated the salty taste enhancing effect in four stages (× (none), ○ (possible), ◎ (good), ◎◎ (best)). This point was also evaluated because increasing the amount of tartaric acid caused acidity (-: no acidity, +, ++, +++, +++, sourness increased). Moreover, it evaluated in three steps of (x (impossible), (circle) (possible), (double-circle) (good)) as comprehensive evaluation combining said evaluation. The results are shown in Table 4.
表４の結果からも明らかなように酒石酸を添加すると、本発明の食塩低減組成物において効果的にエグ味低減効果を得ることができることが分かった。
As apparent from the results in Table 4, it was found that when tartaric acid is added, the effect of reducing taste can be effectively obtained in the salt reducing composition of the present invention.
［実験例５］シャンツアイ抽出物を添加した場合
塩化ナトリウム１００重量部に、Ｌ−プロリン３０重量部、Ｌ−ロイシン１０重量部、塩化カリウム１００重量部を基本配合として、これにシャンツァイ抽出物を添加した場合、及びこの添加量を変化させた場合に、塩化カリウムのエグ味低減効果がどのように変化するかを調べた。
具体的には、塩化ナトリウム１００ｇに、表１記載のように、Ｌ−プロリン３０ｇ、Ｌ−ロイシン１０ｇ、塩化カリウム１００ｇ、酒石酸０．１ｇを粉体でよく混合した。
次に、シャンツァイ抽出物は以下のように抽出した。すなわち、生のシャンツァイ原料に対して水蒸気蒸留を行い、生のシャンツァイ１００重量部に対して蒸留後の水溶液を２００重量部となるように調製し、シャンツァイ抽出物を完成させた。
[Experimental Example 5] When Shantseye extract is added To 100 parts by weight of sodium chloride, 30 parts by weight of L-proline, 10 parts by weight of L-leucine, and 100 parts by weight of potassium chloride are added as a basic composition, and the Shanzai extract is added thereto. In this case, and when this addition amount was changed, it was examined how the taste reduction effect of potassium chloride changes.
Specifically, as shown in Table 1, 30 g of L-proline, 10 g of L-leucine, 100 g of potassium chloride, and 0.1 g of tartaric acid were mixed well with 100 g of sodium chloride as a powder.
Next, the Shanzei extract was extracted as follows. That is, steam distillation was performed on the raw Shanzai raw material, and an aqueous solution after distillation was prepared to be 200 parts by weight with respect to 100 parts by weight of the raw Shanzai, thereby completing the Shanzai extract.
上記のように抽出したシャンツァイ抽出物を用いてこれを表３に記載のように、無し、０．０５ｇ〜２ｇとなるように量を変えて混合し、試験サンプルとした。
該試験サンプルをそれぞれ熱湯９００ｍｌに溶解して、熟練のスープ開発担当者○○名に対して盲検試験によって官能評価した。試験方法は、塩化ナトリウムのエグ味低減効果について（×（無）、○（可）、◎（良））の三段階で評価した。また、シャンツァイ抽出物の量を増加させると、特有のシャンツァイ臭を呈してくるためこの点も評価対象とした（─：甘み無、＋、＋＋、＋＋＋に従って、シャンツァイ臭が大となる）。また、上記の評価を合わせた総合評価として、（×（不可）、○（可）、◎（良））の三段階で評価した。結果を表５に示す。
Using the Shanzai extract extracted as described above, as shown in Table 3, it was mixed in various amounts so that there was none and 0.05 g to 2 g as a test sample.
Each of the test samples was dissolved in 900 ml of hot water and subjected to a sensory evaluation by a blind test on an expert soup development person XX name. The test method evaluated the sagging effect of sodium chloride in three stages (× (no), ○ (good), ◎ (good)). In addition, if the amount of the extract of Shanzai was increased, a specific Shanzai odor was exhibited, so this point was also evaluated (-: according to no sweetness, +, ++, +++, the chanzai odor increased). Moreover, it evaluated in three steps of (x (impossible), (circle) (possible), (double-circle) (good)) as comprehensive evaluation combining said evaluation. The results are shown in Table 5.
表５の結果からも明らかなようにシャンツァイ抽出物を利用する場合、本試験例での抽出方法によるシャンツァイ抽出物を利用する場合、０．０５〜２重量部の範囲で本発明の食塩低減組成物において効果的にエグ味低減効果を得ることができることが分かった。但し、シャンツアイ抽出物の添加量が２重量％であると、特有のシャンツァイ臭を呈し、エグ味低減効果との総合評価では、やや劣ることが判明した。 As apparent from the results in Table 5, when using the Shanzei extract, when using the Shanzei extract according to the extraction method in this test example, the salt reducing composition of the present invention is in the range of 0.05 to 2 parts by weight. It was found that the effect of reducing the taste of taste can be effectively obtained in a product. However, when the addition amount of the chandelier extract was 2% by weight, it was found that a characteristic shanzai odor was exhibited, and the overall evaluation with the effect of reducing the taste was slightly inferior.
Claims (4)
前記Ｌ−プロリン、Ｌ−ロイシン及び塩化カリウムが、塩化ナトリウム１００重量部に対して、Ｌ−プロリン１〜１５重量部と、Ｌ−ロイシンを５〜４０重量部と、塩化カリウムを１０〜３００重量部の配合比で用いる、減塩加工食品の製造方法。 In a processed food, a part of the salt used as a raw material is replaced with L-proline, L-leucine and potassium chloride to produce a reduced salt processed food,
The L-proline, L-leucine and potassium chloride are 1 to 15 parts by weight of L-proline, 5 to 40 parts by weight of L-leucine, and 10 to 300 parts by weight of potassium chloride with respect to 100 parts by weight of sodium chloride. A method for producing a reduced-salt processed food used at a mixing ratio of parts.
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