JP2017143825A - Liquid-state seasoning liquid, lowered-sugar starch syrup, and food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve produced flavor, umami or the like, while achieving especially abbreviation of labor for adjustment, and reduction of material cost, in liquid-state seasoning liquid.SOLUTION: In liquid-state seasoning liquid containing a main component and a lowered-sugar starch syrup, the lowered-sugar starch syrup is contained as much as 2-10% in terms of wt% to the whole weight of the liquid-state seasoning liquid. In a sugar constitution of a solid portion in the lowered-sugar starch syrup, a sugar content of trisaccharide or lower is 30% or less, and a sugar content of tetrasaccharide or higher is 70% or more, in terms of wt% to the whole weight of the starch syrup.SELECTED DRAWING: Figure 1

Description

  The present invention is a liquid seasoning liquid used for imparting taste to foods such as noodle soup, dashi soup, ponzu, soy sauce, soup and ramen soup, as well as prolonging the umami produced by adding to this. The present invention relates to a low saccharified starch syrup that is suitable for exerting the effect of making it, and to foods and drinks to which this liquid seasoning liquid is applied.

  Conventionally, liquid seasonings have been used to add flavor to foods, such as noodle soup for soba, ponzu for hot pot, ramen soup for ramen, and soy sauce for sushi. . If the taste brewed from such a liquid seasoning liquid is slightly different, the impression of taste given to the consumer will be completely different. In other words, if the flavor and umami tastes preferred by consumers can be made by slightly modifying the components of the liquid seasoning liquid, the demand for the liquid seasoning liquid, and therefore the food to which it is given, will jump dramatically. Will grow.

  For this reason, each food maker and restaurant have conducted various researches on the components and production methods in order to enhance the flavor and umami of the liquid seasoning liquid. As a method for enhancing the umami of a general liquid seasoning liquid, a method for increasing the content of a raw material for producing umami, a method for newly adding an amino acid compound, and the like have been proposed. However, the flavor and umami brewed from the liquid seasoning liquid are established under a delicate balance of the constituent components. For this reason, in order to produce a taste that is more favored by consumers, a great deal of labor is required to adjust the content of the components, resulting in an increase in development cost.

  Among these liquid seasoning liquids, noodle soup, for example, has a unique taste and flavor in combination with soy sauce and sugar (isomerized sugar), as well as bonito and kelp soup. In this way, the deliciousness is also increased at once (for example, see Patent Document 1). In such noodle soup, in order to drastically increase the taste of the soup, the content of the soup is often increased, or a seasoning such as sodium glutamate is often added. For this reason, even if the taste of the soup stock in the noodle soup can be achieved, there is a problem that the material cost increases.

  In addition to these, it is necessary to select and consume low-salt foods in order to reduce the risk from hypertension, cerebral infarction, etc., but simply reducing the salt content makes it less delicious. For this reason, when making salty liquids such as noodle soup, dashi soup, ponzu, pickles, ham, soy sauce, and soy sauce, it is often possible to use potassium chloride instead of reducing sodium chloride. .

  However, this potassium chloride has a bitter taste, and there is a problem that even if it is desired to increase the salt reduction rate, the bitterness is increased and the taste of the food is deteriorated. For this reason, generally, low-salt foods have excellent characteristics in terms of health, but there is room for further improvement in terms of taste.

JP-A-11-215963

  Therefore, the present invention has been devised in view of the above-described problems, and the object of the present invention is to create a liquid seasoning liquid while omitting the adjustment work and reducing the material cost. An object is to provide a liquid seasoning liquid that can improve the flavor and umami and prolong the taste.

  Further, according to the present invention, a salt-reducing seasoning liquid using potassium chloride and a liquid capable of suppressing both bitterness and improving both the health and deliciousness while improving the salt-reducing rate peculiar to the reduced-salt processed food. It is to provide a seasoning liquid.

  In order to solve the above-mentioned problems, the present inventors have a saccharide content of a solid saccharide composition of 3 or less saccharides of 30% or less, and a saccharide content of 4 or more saccharides of 70% or more. In order to demonstrate the effect of prolonging the flavor produced by adding a low-saccharified starch syrup, the flavor of the main ingredient, the liquid seasoning liquid capable of improving the umami taste, and adding to this. We have invented a suitable low saccharified starch syrup and food and drink to which this liquid seasoning liquid is applied.

  The liquid seasoning liquid according to the first aspect of the present invention contains a main component and a low saccharified starch syrup, and the low saccharified starch syrup contains a sugar content whose solid content is 3% or less by weight with respect to the total weight of the starch syrup. The amount is 30% or less, and the content of sugars of 4 or more saccharides is 70% or more.

  The liquid seasoning liquid according to the second invention is characterized in that, in the first invention, the low-saccharified starch syrup is contained in an amount of 2 to 10% by weight based on the total weight of the liquid seasoning liquid.

  The liquid seasoning liquid according to the third invention is characterized in that, in the first invention, the low saccharified starch syrup is contained in 3% to 9% by weight with respect to the total weight of the liquid seasoning liquid.

  The liquid seasoning liquid according to the fourth aspect of the invention is any one of the first to third aspects, wherein the main component is noodle soup, dashi soup, ponzu, soy sauce, various soups, ramen soup, tempura soup It is either.

  In any one of the first to fourth inventions, the liquid seasoning liquid according to the fifth invention contains citrus fruit juice.

  The liquid seasoning liquid according to a sixth aspect of the present invention is characterized in that, in the fifth aspect, the low-salt seasoning liquid contains potassium chloride.

  The liquid seasoning liquid for adult disease prevention which concerns on 7th invention contains either component in the 1st-6th invention, and uses the said low saccharified starch syrup as an active ingredient.

  The low saccharified starch syrup according to the eighth aspect of the present invention is a weight percentage with respect to the total weight of the starch syrup, the sugar content of the solid content is not more than 30%, and the content of not less than 4 sugars is 70%. % Or more and mixed with the main component in any one of the liquid seasonings of the first to seventh inventions.

  The low saccharified starch syrup according to the ninth aspect of the present invention is a weight percentage with respect to the total weight of the starch syrup, the sugar content of the solid content is not more than 30%, and the content of not less than 4 sugars is 70%. When added to a liquid seasoning liquid, the effect of prolonging the umami brewed from the main component contained in the liquid seasoning liquid is exhibited.

  The food and drink according to the tenth invention has a food and drink component, and any one of the liquid seasonings of the first to seventh inventions is applied to the food and drink component.

  A powdery seasoning according to an eleventh aspect of the present invention contains a powdery main component and low saccharified starch syrup, wherein the low saccharified starch syrup has a weight percentage of the total weight of the starch syrup and has a solid sugar composition of 3 sugars or less. The content of is 30% or less, and the content of sugars of 4 or more sugars is more than 70%.

  According to the present invention having the above-described configuration, by mixing low saccharified starch syrup with the main component, it becomes possible to prolong the umami produced from the main component, and to prevent the sweetness from appearing on the table persistently. it can. As a result, it is possible to give a sense that the food has been tasted for a long time. In particular, when the main ingredient is noodle soup, it is possible to enhance the flavor of the soup from bonito and kelp contained in the noodle soup while suppressing the sweetness of syrup.

  In addition, according to the present invention having the above-described configuration, it is possible to suppress both bitterness and improve both health and deliciousness while improving the salt reduction rate specific to the salt-reducing seasoning liquid and the salt-reduced processed food. .

It is a figure which shows the relationship of the elapsed time with respect to the intensity | strength of a taste, and the kind which was actually created based on the opinion from a panelist. It is a figure which shows the relationship of the elapsed time with respect to the intensity | strength of a taste, and the kind which was actually created based on the opinion from a paneler about a salt reducing seasoning liquid.

  Hereinafter, a liquid seasoning liquid to which the present invention is applied and a low saccharified starch syrup suitable for exerting the effect of prolonging the umami produced by being added thereto will be described in detail.

  The liquid seasoning liquid to which the present invention is applied contains a main component and a low saccharified starch syrup.

  The main component is a liquid seasoning liquid that has been conventionally used to impart taste to foods. This main ingredient is a seasoning liquid to be added to foods mainly Japanese foods such as soba noodles, cooked rice, hot pot, sushi, ramen, tempura, bonito extract, kombu extract, rice cake and the like. Examples of this main component are noodle soup, dashi soup, ponzu vinegar, soy sauce, various soups, ramen soup, tempura soup, salmon sauce, but not limited to this. Any food seasoning liquid may be applied. Moreover, if it contains an umami component, extracts and extracts may be used.

  In the following example, a case where noodle soup is applied as the main component will be described as an example. This noodle soup is made based on soup stock, soy sauce, mirin or sake, sugar. The detailed ingredients of noodle soup are generally soy sauce, fructose fructose liquid sugar, rice fermented seasoning, sugar, salt, bonito extract, bean paste, protein hydrolyzate, kumbu extract, brew Although it is composed of components such as vinegar, yeast extract, seasonings (amino acids and the like), alcohol and the like, any component other than these components may actually be added. Noodle soup has a unique taste and flavor that is synergistic with the soup stock of bonito and kombu, and it is possible to improve the taste at once by using this soup.

  A low saccharified varicella is a varicella whose weight percentage relative to the total weight of the varicella is 30% or less in the content of saccharides having a solid saccharide composition of 3 sugars or less and 70% or more in the content of sugars of 4 or more saccharides. It is. Compared to this low saccharified starch syrup, a general highly saccharified starch syrup has a weight percentage with respect to the total weight of the starch syrup, the sugar content is less than 70%, and the sugar content is more than 4 sugars. It is a chickenpox whose amount is over 30%. This low saccharified starch syrup has a low sweetness compared to a high saccharified starch syrup and can prolong the aftertaste without giving a remarkable sweetness to the taste of food and drink. By mixing such a low saccharified starch syrup with the main component, it becomes possible to prolong the umami brewed from the main component, and to prevent the sweetness from appearing on the surface. As a result, it is possible to give a sense that the food has been tasted for a long time. In particular, when the main component is the above-described noodle soup, the sweetness of the soup from bonito and kelp contained in the noodle soup can be strengthened and prolonged while suppressing the sweetness of syrup. As the low saccharified starch syrup, OYT-70 manufactured by Mieka Foods Co., Ltd. may be used.

  On the other hand, in the case of this varicella, when the content of saccharides with a solid saccharide composition of 3 saccharides or less exceeds 30%, or when the content of saccharides with 4 or more saccharides is less than 70%, low saccharified varicella As a result, the sweetness peculiar to Minamata appears as a noticeable taste, and the umami of the main component is drowned out by the sweetness of Minamata, and the taste itself is reduced. For this reason, in this invention, it is essential to contain the low saccharified starch syrup described above.

  Such low saccharified starch syrup is contained in 2% to 10% by weight (hereinafter simply referred to as%) based on the total weight of the liquid seasoning liquid. When the low saccharified starch syrup is less than 2%, it is not possible to achieve the effect unique to the low saccharified starch syrup that prolongs the taste produced from the main component. On the other hand, if the low saccharified starch syrup exceeds 10%, the ratio of starch syrup becomes high, so the sweetness will inevitably appear on the table, and the umami and flavor brewed from the main ingredient will be weakened, losing its deliciousness. I will be broken. For this reason, low saccharified starch syrup is 2 to 10%. By the way, low saccharified starch syrup is further made 3-9%, so that the umami produced from the main component can be prolonged for a long time, and the sweetness of syrup is further reduced in the taste and more. It can be suppressed. Further, the reduced saccharified starch syrup is 7 to 8%, so that the above-described effects can be further increased.

  In addition to the above-described components, the liquid seasoning liquid to which the present invention is applied may be embodied as a ponzu containing citrus fruit juice. Examples of the citrus fruits include oranges, yuzu, Daidai, Unshimikan, Natsumikan, Hassaku, pomelo, Yamato Tachibana, lemon, lime, grapefruit, navel orange, ponkan, citron, and bushukan. By including these fruit juices in the liquid seasoning liquid, in addition to the flavor of the soup from the main ingredients, the citrus flavors in the citrus fruits are also mixed, creating an addictive taste for some consumers. It becomes possible. And by containing the low saccharified starch syrup described above, the citrus flavor can be enhanced while suppressing the sweetness of the starch syrup, and the aftertaste can be prolonged for a long time. In addition, the citrus fruit juice may be contained in an appropriate amount (for example, about 5 to 30%) by weight% with respect to the total weight of the liquid seasoning liquid.

  The manufacturing method of the liquid seasoning liquid to which the present invention is applied is completed simply by mixing the low-saccharified starch syrup with the main component. It goes without saying that stirring may be appropriately added in the future process. In addition, when citrus juice is contained, it can be produced simply by mixing it with the main component.

  Moreover, this invention may be embodied as the low saccharified starch syrup mixed with the main component in the liquid seasoning liquid mentioned above. This low saccharified starch syrup exhibits the effect of prolonging the taste produced from the main components contained in the liquid seasoning liquid when added to the liquid seasoning liquid.

  Moreover, this invention may have the component for food and drink, and the liquid seasoning liquid which consists of the structure mentioned above may be provided to the component for food and drink. These food and drink ingredients include edible ingredients such as soba noodles, ingredients for pots, ramen, oden, tempura, raw food, cooked rice, sushi, and strawberries, and drinkable ingredients such as tea, soba hot water, and water.

  Furthermore, this invention may be embodied as a powdery seasoning (powder seasoning) other than the case where it is embodied in the liquid seasoning liquid described above. In such a case, the powdery main component and the low saccharified starch syrup having the above-described configuration are contained. As a powdery main component, dextrin or the like may be used for excipients such as bonito extract powder and kumbu extract powder. Moreover, you may make it use what made the powder of the foodstuff of any other main component.

  The low saccharified starch syrup has high drying property, and can be contained in the powdery main component as described above after being powdered. The physical properties and content ratio of the low saccharified starch syrup are all the same as the liquid seasoning liquid.

  According to such a powder seasoning, the umami component of bonito konbu can be drawn out and left as a long aftertaste. In such a powder seasoning, it is a matter of course that the citrus juice may be embodied as a mixed powder juice in the same manner as described above.

  Moreover, you may make it apply this invention to the salt-reducing seasoning liquid which reduced the content rate of salt content. Reduced saccharified starch syrup with a sugar content of 3 saccharides or less and a saccharide content of 3 saccharides or less and a saccharide content of 4 or more saccharides of 70% or more in weight% with respect to the total weight of syrup. The liquid seasoning liquid is constituted by mixing with the salt seasoning liquid. The salt-reducing seasoning liquid here is the same as the example of the main component described above, and is composed of any one of noodle soup, dashi soy sauce, ponzu, soy sauce, various soups, ramen soup, tempura soup and salmon sauce. Yes. Any of these salt-reducing seasonings may be constituted by reducing the salt content from the normal amount. Moreover, this salt-reduced seasoning liquid may reduce the salt by containing potassium chloride while reducing sodium chloride. This is because a salty taste can be expressed through potassium chloride. At this time, the content of sodium chloride may be set to 0, and the salty taste may be expressed only with potassium chloride. This potassium chloride exhibits a bitter taste.

  Moreover, as a salt-reducing seasoning liquid, it is not limited to the example mentioned above, The seasoning liquid of any conventional foodstuffs may be applied. Moreover, if it contains an umami component, extracts and extracts may be used.

  It is desirable that low saccharified starch syrup is contained in an amount of 2 to 10% by weight based on the total weight of the liquid seasoning liquid mixed with the reduced salt seasoning liquid. As a result, the effect of increasing the soup stock feeling of low saccharified varicella can reduce the bitterness associated with salt reduction, and as a result, the soup stock feeling can be increased and left on the tongue. In particular, when sodium chloride is reduced and potassium chloride is increased, a bitter taste based on the potassium chloride is expressed, but the bitter taste can be suppressed through low saccharified starch syrup.

  Hereinafter, Example 1 of the liquid seasoning liquid to which the present invention is applied will be described.

  In order to verify the effects of the present invention described above, the following experiment was performed. Table 1 shows the components of Invention Example 1 and Comparative Examples 1 and 2 of noodle soup prepared as an experimental sample. The numerical value in the table | surface in each component composition is the weight% with respect to the total liquid seasoning liquid weight. Comparative Example 1 is a general noodle soup formulation. Invention Example 1 is an example in which low saccharified starch syrup is added to the noodle soup of Comparative Example 1. Use OYT-70 manufactured by Mieka Foods Co., Ltd. Comparative Example 2 is an example in which high-saccharified starch syrup is added to the noodle soup of Comparative Example 1. In each example, the contents of soy sauce, glucose (fructose, liquid sugar), sodium glutamate, 5′-phosphoretide sodium, bonito extract, and sodium chloride are all the same. The content ratio of the low saccharified starch syrup contained in Invention Example 1 is 5%, and the content ratio of the highly saccharified starch syrup contained in Comparative Example 2 is 5%. The remaining components of the noodle soup are adjusted to 100% with water.

  Each panel prepared in this way was sampled by 10 panelists and asked if they had an impression of whether the soup flavor was strong. The panel has 6 males and 4 females. The males are 2 in their 40s, 2 in their 50s, 1 in their 60s, and 1 in their 70s. The age group of women is 3 in their 40s and 1 in their 50s.

  Table 1 also shows the evaluation results by the panelists. The number of respondents who responded that the flavor was strong was 0 in Comparative Examples 1 and 2, whereas in Example 1 of the present invention, the number of respondents who responded that the flavor was strong was 10 and 100% from the panelists. I received a response to that effect.

  FIG. 1 shows the relationship between the intensity of taste and the elapsed time, which is actually created based on the opinions from the panelists. The elapsed time on the horizontal axis indicates the time from when each sample was brought into contact with the tongue in the oral cavity. FIG. 1 is merely an image based on an interview from a panelist, and is not a result of quantitative measurement.

  In Comparative Example 1 corresponding to the existing noodle soup, as shown in FIG. 1 (a), the soy sauce flavor, salty taste, sweetness, and soup flavor are felt in order, but the aftertaste of this soup flavor cannot be pulled long. Can not enjoy the lingering lingering after meals for a long time.

  On the other hand, as shown in FIG. 1 (b), Example 1 of the present invention senses soy sauce taste, salty taste, sweet taste, and soup flavor in order. It has been shown that you can enjoy the lingering lingering lingering for a long time. Since the low saccharified starch syrup wraps the umami component of the soup and leaves it on the tongue for a long time, it is considered that the panelist felt the soup flavor longer.

  Moreover, as shown in FIG.1 (c), although the comparative example 2 senses soy sauce taste and salty taste in order, since the intensity of the sweetness based on a high saccharified starch syrup is too large, the soup flavor has been lost. .

  From the above results, that is, this high saccharified starch syrup has a sweetness of 40 to 50% of sugar and a strong sweetness blurs the soup flavor of noodle soup. Since it is as low as 20%, the fact that sweetness does not disturb the balance of the taste of noodle soup is thought to help increase the feeling of soup stock.

Hereinafter, another embodiment 2 of the liquid seasoning liquid to which the present invention is applied will be described. In Example 2, the taste of the soup stock with respect to the content of low saccharified starch syrup is verified through a panel. The panelists
Two males in their 30s, one male in their 50s, one male in their 60s, and one female in their 50s.

  In Comparative Examples 3 to 5 and Invention Examples 2 to 9 shown in Table 2, the contents of low saccharified starch syrup are all different. The content of the low saccharified starch syrup is expressed in terms of% by weight based on the total weight of the liquid seasoning liquid, and the remaining components are the same components of noodle soup as in Comparative Example 1.

  When the panelists were sampled for Comparative Examples 3 to 5 and Invention Examples 2 to 9, and the taste of the soup was increased as compared to Comparative Example 1, the evaluation value consisting of a positive number was adjusted to that degree. The maximum is 3 points and the minimum is 1 point. If the taste of the soup is not different from that of Comparative Example 1, it is 0. If the taste of the soup is reduced compared to Comparative Example 1, it is negative. A total of 7 evaluations were performed with the highest value being -1 point and the lowest value being -3 point according to the degree. Table 2 also shows each paneler evaluation result and the total score.

  In Examples 2 to 9 of the present invention, the content of low saccharified starch syrup is in the range of 2 to 10% by weight based on the total weight of the liquid seasoning liquid defined in the present invention. For this reason, it is possible to confirm that the total score of the paneler's evaluation results is 2 or more and the taste of the soup is strong. On the other hand, in Comparative Example 3, the content of low saccharified starch syrup is 1%, which is lower than the lower limit of the content of low saccharified starch syrup defined in the present invention. For this reason, the total score was 0, and the taste of the soup was not particularly strong. In Comparative Example 4, the content of low glycated starch syrup is 11%, which is lower than the upper limit of the content of low saccharified starch syrup defined in the present invention. For this reason, the total score was 1, and the taste of the soup was not particularly strong. Similarly, in Comparative Example 5, the content of low saccharified starch syrup is 13%, which is lower than the upper limit of the content of low saccharified starch syrup defined in the present invention. For this reason, the total score was 0, and the taste of the soup was not particularly strong. It has been suggested that by increasing the ratio of syrup, the sweetness always appears on the table, and the umami and flavor of the soup brewed from the noodle soup is weakened.

  In Inventive Examples 2 to 9, the total score of Inventive Example 6 was the highest, especially 9 points. For this reason, when the content of the low saccharified starch syrup specified in Invention Example 6 is 7%, it means that the umami of the soup can be most effectively extracted. In Invention Examples 3 to 8, the content of low saccharified starch syrup is 3 to 9%, the total score is 4 or more, and it is shown that the taste of the soup can be more effectively extracted. In Invention Examples 5 to 7, the content of low saccharified starch syrup is 6 to 8%, the total score is 7 or more, and it is shown that the taste of the soup can be more effectively extracted.

Hereinafter, another embodiment 3 of the liquid seasoning liquid to which the present invention is applied will be described. In Example 3, in addition to a low saccharified starch syrup, a sample of a liquid seasoning liquid containing a citrus fruit juice component is verified for its taste through a panel. Panelists consist of two men in their 30s, one man in their 40s, one man in their 50s, and one woman in their 50s.

  The sample used contained 5% of saccharified starch syrup in ponzu (Mitsukan Co., Ltd., MIPON Co., Ltd.) in terms of% by weight based on the total weight of the liquid seasoning liquid. By the way, the ingredients that make up ponzu are brewed soy sauce, rice vinegar, glucose (fructose, liquid sugar), sugar, salt, brewed vinegar, kelp soup, yeast extract, seasonings (amino acids, etc.), acidulant, flavor, orange juice It is. That is, this ponzu has the property of producing a citrus flavor in addition to the kelp soup that produces umami. On the other hand, the strength of the umami flavor based on the soup and the citrus flavor based on the citrus fruit juice component in the case of adding low saccharified starch syrup were actually evaluated. In this evaluation, compared to ponzu without adding low-saccharified starch syrup, there were 2 points when each flavor became strong, 1 point when it was slightly strong, 0 point when it did not change, and a case where it became slightly weaker − 1 point, weak case is -2 points. The evaluation results are shown in Table 3.

  From this evaluation result, it was evaluated by all the panelists that umami flavor and citrus flavor were enhanced by adding low saccharified starch syrup. Therefore, verifying that not only umami flavor but also citrus flavor can be enhanced by including low saccharified starch syrup in a liquid seasoning liquid that produces two flavors of umami like ponzu and citrus. I was able to.

  Hereinafter, another embodiment 4 of the liquid seasoning liquid to which the present invention is applied will be described. In Example 4, whether low saccharified starch syrup is added to the liquid seasoning liquid, it is verified whether or not the salt reduction can be performed while maintaining the taste of the soup stock.

As a comparative sample, a commercially available dashitsuyu (Mitsukan Co., Ltd., Otsukatsutsuyu) diluted twice with water was prepared. In addition, as the sample of the present invention, a sample prepared by adding 5% by weight of the low saccharified starch syrup to the total weight of the liquid seasoning liquid was prepared by diluting the soy sauce 2.5 times with water. The detailed components of dashi soup are soy sauce, glucose (fructose, liquid sugar), salt, sugar, bonito, brewed vinegar, protein hydrolyzate, yeast extract, concentrated soup, seafood extract, kumbu extract, alcohol, seasoning Fees. Panelists consist of two men in their 30s, one man in their 40s, one man in their 50s, and one woman in their 50s.

Each of these samples was sampled by panelists A to E, and the sample of the present invention was evaluated for soy sauce flavor compared to the comparative sample. Compared with the comparative sample, the score is 2 points if the soy sauce is strong, 1 point if it is slightly strong, 0 point if it is not so strong, -1 point if it is slightly weak, -2 point if it is weak . The evaluation results are shown in Table 4.

  As shown in Table 4, according to the average evaluation result of each panel, the concentration of the soy sauce taste does not change in the sample of the present invention, although the concentration of the soup stock is lower than that of the comparative sample. It was. That is, it is considered that the sugar composition of the low saccharified starch syrup increases the richness of soy sauce and compensates for the thinned soy sauce taste. For this reason, only by adding low saccharified starch syrup to foods using such soy sauce, even if the amount of soy sauce is reduced, it is possible to maintain the same soy sauce flavor as before the weight reduction. For this reason, it is also possible to provide a low-salt food by containing this low saccharified starch syrup.

  Thereby, it becomes possible to provide a reduced-salt food that brings out the umami of soy sauce to a person with symptoms of hypertension without breaking the balance of taste.

  Hereinafter, another embodiment 5 of the liquid seasoning liquid to which the present invention is applied will be described. In this Example 5, whether low saccharified starch syrup is added to the low-salt seasoning liquid, it is verified whether or not it can be reduced while maintaining the taste of the soup stock.

  The low-salt seasoning liquid used in this Example 5 verified the effect of low-salt dashi-boiled. The salt-reduced dashi soup used (Yamaki Co., Ltd., salt-reduced dashi soy sauce 50% cut), a comparative sample in which the salt-reduced dashi soy sauce and water were mixed at a volume ratio of 1: 2, and salt-reduced dashi soy sauce and water. Were mixed at a volume ratio of 1: 2, and a sample of the present invention was prepared by adding low saccharified starch syrup. The sample of the present invention contains 5% by weight of low-saccharified starch syrup with respect to the total weight of the low-saccharified seasoning liquid, and verifies whether or not only bitterness can be reduced without changing the taste brewed from dashi soup. It was.

  By the way, the ingredients of low-salt dashi soup used are soy sauce, sugar, processed soy sauce, dried bonito extract, mirin, dried bonito, brewed vinegar, yeast extract, dried bonito extract, seasoning (inorganic salt, etc.), acidulant, polyglutamic acid, sweetness (Acesulfame K, sucralose, aspartame / L phenylalanine compound).

  These samples were sampled by 5 panelists A to E (2 males in their 30s, 1 male in their 40s, 1 male in their 50s, 1 female in their 50s), changes in bitterness, changes in the feeling of soup stock, overall Was evaluated. The bitterness change is evaluated by 1 point when the bitterness of the sample of the present invention is less than that of the comparative sample, 0 point when the bitterness does not change, and -1 point when the bitterness is not changed. The change in the soup feeling is evaluated by 1 point when the sample of the present invention has an increased soup feeling from the comparative sample, 0 point when it does not change, and -1 point when the soup feeling decreases. Further, the overall evaluation is 1 point when the sample of the present invention is more delicious than the comparative sample, 0 point when the sample is not changed, and -1 point when the sample is not delicious.

  Regarding the change in bitterness, as shown in Table 5, all the panelists evaluated that the bitterness was reduced. As shown in Table 6, the change in the stock feeling was evaluated by most panelists that the stock feeling increased. From the results of Tables 5 and 6, the content of saccharides with a solid saccharide composition of 3 saccharides or less is 30% or less, and the content of saccharides of 4 or more saccharides is 70% or more in terms of% by weight relative to the total weight of chickenpox By mixing the low saccharified starch syrup, it becomes possible to effectively bring out the feeling of the broth before the bitterness peculiar to potassium chloride contained in the low-salt seasoning liquid is expressed. It seems to be masking well.

  In the overall taste evaluation results in Table 7, most panelists evaluated that the overall taste was improved. From this result, it is considered that the deliciousness of the soy sauce with reduced saltiness and dashi soy sauce has been brought out by reducing the bitterness and increasing the feeling of soup stock.

  FIG. 2 shows the relationship of the elapsed time to the intensity and type of taste actually created based on the impressions from the panelists. The elapsed time on the horizontal axis indicates the time from when each sample was brought into contact with the tongue in the oral cavity. Note that FIG. 2 is merely an image based on an interview from a paneler, and is not a result of quantitative measurement.

  In the comparative sample, as shown in FIG. 2 (a), after the soy sauce taste, salty taste, sweet taste, and soup flavor, the bitterness pulls the aftertaste long. On the other hand, as shown in FIG. 2 (b), the sample of the present invention shows that the bitterness is suppressed to a lower level due to the increased feeling of soup. Moreover, since the other tastes are almost the same as those of the comparative sample, the taste of the soy sauce with reduced salt and soy sauce is pulled out. For this reason, it can be said that the sample of the present invention has an improved taste as compared with the comparative sample. Therefore, according to the present invention, it is possible to suppress both bitterness and improve both health and deliciousness while improving the salt-reducing rate unique to the salt-reducing seasoning solution and the salt-reduced processed food.

Claims (11)

Containing the main component and low saccharified starch syrup,
The low saccharified starch syrup has a weight percentage with respect to the total weight of the starch syrup, the sugar content of the saccharide composition of the trisaccharide is 30% or less, and the sugar content of the tetrasaccharide or more is 70% or more. A liquid seasoning liquid characterized by that. The liquid seasoning liquid according to claim 1, wherein the low-saccharified starch syrup contains 2 to 10% in terms of% by weight relative to the total weight of the liquid seasoning liquid. The liquid seasoning liquid according to claim 1, wherein the low saccharified starch syrup is contained in an amount of 3 to 9% by weight based on the total weight of the liquid seasoning liquid. The main component is any one of noodle soup, dashi soup, ponzu, soy sauce, various soups, ramen soup, tsutsuyu, bonito extract, kombu extract, and salmon sauce. The liquid seasoning liquid of any one of Claims 1. The liquid seasoning liquid according to any one of claims 1 to 4, wherein the juice contains citrus fruit juice. The main component is a low-salt seasoning liquid,
6. The liquid seasoning liquid according to claim 5, wherein the salt-reducing seasoning liquid contains potassium chloride. Containing the component according to any one of claims 1 to 6,
A liquid seasoning liquid for preventing adult diseases comprising the above low glycated starch syrup as an active ingredient. Claims 1-7, wherein the content of saccharides having a solid saccharide composition of 3 or less saccharides is 30% or less and the content of saccharides of 4 or more saccharides is more than 70% by weight% relative to the total weight of the syrup. A low saccharified starch syrup characterized by being mixed with a main component in the liquid seasoning liquid according to any one of the above. The content of saccharides with a solid saccharide composition of 3 saccharides or less is 30% or less, and the content of saccharides with 4 or more saccharides is more than 70%. A low saccharified starch syrup having an effect of prolonging the umami produced from the main component contained in the liquid seasoning liquid when added. Having ingredients for eating and drinking,
A food or drink according to claim 1, wherein the liquid seasoning liquid according to any one of claims 1 to 7 is applied to the food and drink component. Contains a powdery main component and low saccharified starch syrup,
The low saccharified starch syrup has a weight percentage with respect to the total weight of the starch syrup, the sugar content of the saccharide composition of the trisaccharide is 30% or less, and the sugar content of the tetrasaccharide or more is 70% or more. A powder seasoning characterized by this.

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