JP4319969B2 - Liquid seasoning - Google Patents

Description

  The present invention relates to a liquid seasoning having a pharmacological action such as a blood pressure lowering action.

  In recent years, there has been an increasing interest in the physiological effects of various ingredients contained in foods, and the Ministry of Health, Labor and Welfare has also identified foods containing ingredients involved in such physiological functions and biological activities as foods for specified health use. It is going to give permission. These foods are commercialized in the form of beverages, yogurts, soups, miso soup, hamburgers and other prepared foods, tablet confectionery, tablets, etc., and are recommended to be taken once or twice a day.

  Various materials have been proposed as materials having a physiologically active function, and one of them is a food material having a blood pressure lowering effect. Among them, peptides, γ-aminobutyric acid, chlorogenic acid, and the like are included in foods and have high safety, and techniques for increasing or adding the content in foods have been proposed (Patent Documents 1 to 4). ).

  On the other hand, salt intake has an adverse effect on kidney disease, heart disease, and hypertension, so it has been proposed to add these to foods rich in salt, and this is combined with soy sauce, a representative example of such foods. There are many (patent documents 5 to 9). However, in order to take an effective amount, it is necessary to eat a large amount, but this leads to a large intake of salt, which is not preferable because the intake effect of the substance is reduced. Moreover, when the said substance is mix | blended in large quantities, a bad influence may arise in flavor.

JP 2004-147560 A JP 2003-169659 A JP 2001-352940 A JP 7-227245 A JP 2004-290129 A JP 2004-187501 A JP 2002-360289 A Japanese Patent Laid-Open No. 2002-300862 JP 2004-194515 A Japanese Patent No. 2675254 Japanese Patent Publication No. 06-97972 Japanese Patent Laid-Open No. 10-66540 JP 2001-245627 A Japanese Patent Laid-Open No. 2002-165577 Japanese Patent Publication No. 05-007987 JP-A-11-187841

  In these conventional technologies, the problem of flavor that occurs when a food material having an antihypertensive action is combined with a high-salt food, the problem of salt when eaten in large quantities, etc. are unsolved, and are continuously consumed. There are still difficulties with this. In particular, when combined with low-salt foods typified by low-salt soy sauce, there is an unsatisfactory point in terms of saltiness, so there is also a problem of enhancing salty taste. There are various techniques for improving the flavor of a salt-reduced food (Patent Documents 10 to 16), and each of them has a certain effect, but it is still not sufficient. In particular, it is not sufficient in terms of both a decrease in salt concentration and a salty taste.

  That is, the purpose of the present invention is to improve the flavor of a liquid seasoning typified by soy sauce, which is a food that is ingested on a daily basis, in combination with a food material having a blood pressure lowering effect and a liquid seasoning, and continue. It is intended to provide a liquid seasoning that is easy to ingest and exhibits a high level of pharmacological action such as blood pressure lowering action.

  As used herein, “reduced salt soy sauce” refers to “soy sauce” and “soy sauce processed product” in which the amount of sodium in 100 g of product is 3550 mg (9 g as salt) or less, and is special for patients with nutrition improvement methods. It is not limited to food products. “Soy sauce” is a liquid seasoning as defined in the Japanese Agricultural Standards, and “soy sauce processed products” means “soy sauce” that meets Japanese Agricultural Standards, seasonings, sours, flavorings, dashi, extracts, etc. This is a liquid seasoning used for the same purpose as “soy sauce”. Here, “soy sauce” described in the present application has the same concept as “soy sauce” in Japanese agricultural and forestry standards. In addition, the “liquid seasoning” described in the present application is a concept including a seasoning having the requirements of the present application, which is out of the specifications of the low salt soy sauce and the low salt soy sauce. In the liquid seasoning industry, the content of the compounding substance is usually expressed in w / v%, but in the present application, the compounding amount of each component is described in mass% in the entire liquid seasoning. In this case, for example, in the case of the nitrogen content of soy sauce, “1.6 mass%” corresponds to “1.9 w / v%”.

  As a result of studying means for improving the flavor and making salty feel even when the salt concentration is 9% by mass or less, the present inventors have studied the salt concentration in a liquid seasoning containing a food material having a blood pressure lowering effect. In a system in which the amount of potassium is 0.5 to 4.2% by mass and a specific flavor improver is compounded in a specific amount to formulate a food material having a blood pressure lowering effect. In addition, it was found that a liquid seasoning with good taste was obtained because the flavor was not lowered and the salty taste was felt stronger. The inventors have found that continuous ingestion is possible, and that the blood pressure is effectively reduced, and the present invention has been completed.

That is, the present invention includes the following components (A) to (D):
(A) salt 9 mass% or less,
(B) 0.5 to 4.2% by mass of potassium,
(C) One or more substances selected from nucleic acid-based taste substances, phytic acid, citric acid or salts thereof, inorganic acid salts, sweeteners, proteins, and whey minerals (D) as flavor improvers 0.05-10% by mass of food material with blood pressure lowering action
In which the content of (E) nitrogen in the portion of the liquid seasoning excluding components (C) and (D) depends on substances other than components (C) and (D). The liquid seasoning which is made into 6 mass% or more is provided.

  According to the present invention, although the salt concentration is 9% by mass or less and the food material having a blood pressure lowering effect is contained, the flavor does not decrease and the salty taste can be sufficiently felt. Therefore, it is easy to ingest continuously, and a liquid seasoning that exhibits a high level of pharmacological action such as blood pressure lowering action can be obtained.

  The content of (A) sodium chloride in the liquid seasoning of the present invention is 9% by mass or less, but it is 7-9% by mass, particularly 8-9% by mass. It is preferable from the point of feeling. In the present invention, “content” refers to the ratio of the whole liquid seasoning unless otherwise specified.

  The content of (B) potassium in the liquid seasoning of the present invention is 0.5 to 4.2% by mass, preferably 1 to 3.6% by mass, and further 1.5 to 3.1% by mass. It is preferable from the point that saltiness is enhanced and bitterness is not generated despite the low salt content. Further, potassium is preferably potassium chloride from the viewpoint that it has a salty taste and a little off-taste. When potassium chloride is used, it is preferably 1 to 7% by mass, more preferably 2 to 6% by mass, and particularly preferably 3 to 5% by mass.

  In order to adjust the salt content and potassium content to the above ranges, for example, a method of producing soy sauce using a mixed solution of sodium chloride and potassium chloride, for example, as feed water; obtained using a solution of potassium chloride alone as the feed water Method of mixing soy sauce and soy sauce obtained using salt water alone as feed water; ordinary soy sauce using salt water as feed water is desalted soy sauce from which salt has been removed by electrodialysis, membrane treatment, etc. And the like.

  In the liquid seasoning of this invention, it is a liquid seasoning containing component (A)-(D), Comprising: (E) Nitrogen content of the liquid seasoning part except component (C) and (D) The amount is set to 1.6% by mass or more with substances other than components (C) and (D). Moreover, as for the content of (E) nitrogen of the part of the liquid seasoning except component (C) and (D), it is more preferable that it is 1.6-2 mass%. Usually, in soy sauce, it is said that when the nitrogen content is increased, the taste becomes mellow and the salty taste is lowered, soy sauce containing low salt content and potassium is included, and the total nitrogen content is within the above range. It was completely unexpected that the salty taste was improved.

  The normal soy sauce has a nitrogen content of 1.2 to 1.6% by mass. To make the nitrogen content 1.6% by mass or more, soy sauce brewed by a normal method is added nitrogen such as amino acids. This can be achieved by adding the substance to be contained in an amount within the specified range of the present invention, or by performing steps of concentration and desalting. For example, while removing salt by reducing salt concentration, adjusting the dilution rate with volatile components containing water as the main component, and transferring ion hydration water that occurs when removing salt by electrodialysis equipment There is a method of concentrating nitrogen content at the same time. In addition, salt-reduced soy sauce with a lower salt content than usual by RO membrane or reduced pressure concentration to increase the nitrogen content, or conversely, desalting from soy sauce with higher nitrogen content, such as tamari soy sauce or re-prepared soy sauce There is a method.

  In the liquid seasoning of this invention, it is preferable to add the substance containing nitrogen other than a component (C) and (D) as a method of raising nitrogen content. Among nitrogen-containing substances, amino acids, particularly acidic amino acids and basic amino acids are preferred from the viewpoint of enhancing salty taste and sustainability. The content in the liquid seasoning is preferably such that the acidic amino acid exceeds 2% by mass and / or the basic amino acid exceeds 1% by mass. Further, the acidic amino acid is preferably more than 2% by mass and not more than 5% by mass, more preferably 2.4 to 4.5% by mass, particularly preferably 2.5 to 3.8% by mass from the viewpoint of the persistence of salty taste. It is preferable from the viewpoint of the persistence of salty taste that the amino acid content is more than 1% by mass and 3% by mass or less, further 1.2 to 2.5% by mass, particularly 1.5 to 2% by mass. In addition, the liquid seasoning of the present invention is preferably based on a brewing seasoning from the viewpoint of the sustainability of salty taste, flavor, etc.In this case, the amino acids include those derived from raw material soy sauce, and in the above range When it is less, it is preferable to attach an acidic amino acid or a basic amino acid salt. The “acidic amino acid, basic amino acid” referred to in the present invention refers to a free (free) amino acid or amino acid salt, but the content defined in the present invention is a value converted to a free amino acid. Say.

  In the liquid seasoning of the present invention, among the acidic amino acids and basic amino acids, aspartic acid and glutamic acid, which are acidic amino acids, are preferable from the viewpoint of the persistence of salty taste, and it is further preferable to use aspartic acid and glutamic acid in combination. From the standpoint of sustainability. In this case, the content of aspartic acid is preferably 1 to 3% by mass, more preferably 1.2 to 2.5% by mass, and particularly preferably 1.2 to 2% by mass, from the viewpoint of sustaining salty taste. When aspartic acid is based on a brewing seasoning, it also includes those derived from raw materials, and when it is less than the above range, it is preferable to add L-aspartic acid, sodium L-aspartate and the like. In addition, the content of glutamic acid is preferably 1 to 2% by mass, more preferably 1.2 to 2% by mass, and particularly preferably 1.3 to 1.8% by mass from the viewpoint of salty persistence. When glutamic acid is based on a brewing seasoning, it includes those derived from raw materials, and when it is less than the above range, it is preferable to separately attach L-glutamic acid, sodium L-glutamate and the like.

  Examples of basic amino acids include lysine, arginine, histidine, and ornithine. Among them, lysine and histidine are preferable, and histidine is particularly preferable. The content of lysine is preferably 0.5 to 1% by mass from the viewpoint of salty irritation, and the content of histidine is 0.2 to 2% by mass, more preferably 0.5 to 1% by mass. From the viewpoint of enhancement of salty taste and sustainability. When these basic amino acids are also based on brewing seasonings, they also include those derived from raw materials.

  In the liquid seasoning of the present invention, the mass ratio of aspartic acid / (B) potassium is preferably 0.25 or more, more preferably 0.3 or more, particularly 0.46 or more, and particularly 0.5 or more. It is preferable from the point of eliminating the bitter taste derived from potassium chloride.

  Moreover, in the liquid seasoning of this invention, mass ratio of content of aspartic acid / (E) nitrogen in the liquid seasoning of the part except component (C) and (D) shall be 0.5 or more. Is preferred. The mass ratio is preferably 0.6 or more, particularly 0.7 or more from the viewpoint of enhancing the saltiness and improving the sharpness.

  As the (C) flavor improver of the liquid seasoning of the present invention, one kind selected from nucleic acid-based taste substances, phytic acid, citric acid or salts thereof, inorganic acid salts, sweeteners, proteins, and whey minerals Alternatively, two or more kinds of substances are used.

  Examples of nucleic acid-based taste substances include 5'-inosinic acid, guanylic acid, 5'-ribonucleotide, uridylic acid, adenylic acid, and sodium salts thereof, yeast extracts, and the like, one or more of these. Can be used. These may be contained in the liquid seasoning of the present invention in an amount of 0.005 to 0.2% by mass, preferably 0.01 to 0.1% by mass, to enhance salty taste, to reduce off taste, bitterness, etc. From the point of improving the flavor of soy sauce.

  Examples of the citrate include monosodium citrate, disodium citrate, trisodium citrate, monopotassium citrate, dipotassium citrate, tripotassium citrate, calcium citrate, and isocitric acid or a salt thereof. These 1 type (s) or 2 or more types can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.5 to 2% by mass, preferably 0.7 to 1.5% by mass as citric acid. From the point of improving the flavor of soy sauce.

  Examples of inorganic acid salts include calcium chloride, magnesium chloride, sodium sulfate, ferrous sulfate, magnesium sulfate, potassium alum salt, and the like, and one or more of these can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.1 to 5% by mass, preferably 0.2 to 2% by mass. It is preferable from the point of improving.

  Examples of sweeteners include fructose, glucose, trehalose, licorice extract, sugar alcohols (sorbitol, mannitol, maltitol, reduced palatinose, xylitol, etc.), sodium glycyrrhizinate, stevia extract, etc., one or two of these The above can be used. Stevia extract, licorice extract, and sodium glycyrrhizinate are contained in the liquid seasoning of the present invention in an amount of 0.0001 to 0.1% by mass, preferably 0.0005 to 0.01% by mass to enhance salty taste. Moreover, it is preferable from the point of improving the flavor of soy sauce, such as reduction of off-taste and bitterness. Other sweeteners may be contained in the liquid seasoning of the present invention in an amount of 0.1 to 2% by mass, preferably 0.2 to 1% by mass, soy sauce for enhancing salty taste, reducing off taste and bitterness, etc. It is preferable from the point of improving the flavor.

  Examples of the protein include water-soluble proteins such as gelatin, and one or more can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.1 to 2% by mass, preferably 0.2 to 1% by mass, to enhance the salty taste and to reduce the taste and bitterness of the soy sauce. It is preferable from the point of improving.

Phytic acid is contained in the liquid seasoning of the present invention in an amount of 0.1 to 2% by mass, preferably 0.2 to 1% by mass, soy sauce flavor, such as enhanced salty taste and reduced taste and bitterness. It is preferable from the point of improving.
The whey mineral is contained in the liquid seasoning of the present invention in an amount of 0.1 to 5% by mass, preferably 0.2 to 2% by mass. It is preferable from the point of improving the flavor.

  The (D) food material having a blood pressure lowering effect in the liquid seasoning of the present invention is preferably one or more selected from polyphenols, peptides having angiotensin conversion inhibitory activity, and sympathetic nerve inhibitors.

  Specifically, the polyphenol is preferably a phenolic substance in which two or more hydroxyl groups are bonded to the benzene ring. For example, plant-derived flavonoids, tannins, phenolic acids and the like can be mentioned. These glycosides can also be used. More preferable polyphenols include caffeoylquinic acids, feruloylquinic acid, flavonols, flavanols, isoflavones and the like. Of these, caffeoylquinic acids are particularly preferred because they have a stable and sustained blood pressure lowering effect.

  Caffeoylquinic acids have isomers and analogs. In the present invention, pure isomers, analogs or mixtures thereof can be used. Specific examples of caffeoylquinic acids in the present invention include 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid (chlorogenic acid), 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, 3-ferrylquinic acid, 4-ferrylquinic acid, 5-ferrylquinic acid, 3-ferryl-4-caffeoylquinic acid and the like are included.

  Caffeoylquinic acids can improve water solubility and increase physiological effectiveness by making them into salts. These salts are preferably pharmaceutically acceptable salts. Examples of such basic substances for salt formation include hydroxides of alkali metals such as lithium hydroxide, sodium hydroxide and potassium hydroxide; hydroxides of alkaline earth metals such as magnesium hydroxide and calcium hydroxide. Products; inorganic bases such as ammonium hydroxide, basic amino acids such as arginine, lysine, histidine, ornithine; organic bases such as monoethanolamine, diethanolamine, and triethanolamine are used, particularly alkali metals or alkaline earth metals Hydroxides are preferred. In the present invention, these salts may be prepared and then added to a composition comprising other components, or caffeoylquinic acids and a salt-forming component may be separately added to the composition. In this, a salt may be formed.

  Natural product extracts containing caffeoylquinic acids, in particular plant extracts, include, for example, coffee, cabbage, lettuce, arch chalk, tomato, eggplant, potato, carrot, apple, pear, plum, peach, apricot, cherry, Those extracted from plants rich in caffeoylquinic acids such as sunflower, morroheiya and sweet potato are preferred.

  Specifically, Hasegawa Fragrance Co., Ltd. “Flavor Holder” as raw coffee bean extract, Nikka Whiskey Co., Ltd. “Applephenon” as apple extract, Dainippon Ink and Chemicals as sunflower seed extract "Helicant S-100" etc. are mentioned. The content of caffeoylquinic acids in the plant extract to be used is preferably 1 to 80% by mass, more preferably 1 to 50% by mass, and particularly preferably 1 to 40% by mass from the viewpoint of blood pressure lowering action.

  As isoflavones, those extracted from soybeans can be preferably used. In particular, prunetine (5,4′-dihydroxy-7-methoxy), irigenin (5,7,3′-trihydroxy-6,4 ′, 5′-trimethoxy) are easily dissolved in liquid seasonings. It is preferable to use glycosides such as

  The blending amount of the polyphenols in the liquid seasoning of the present invention is preferably 0.1 to 5% by mass, more preferably 0.2 to 3% by mass, and particularly preferably 0.5 to 2% by mass from the viewpoint of blood pressure lowering action and flavor. . Here, the compounding quantity of polyphenols is the amount of polyphenols added to the liquid seasoning. When the amount of polyphenol is 0.1% or less, sufficient blood pressure lowering effect cannot be obtained. In addition, blending of 5% by mass or more of polyphenol is not preferable because the taste is too strong.

  As the peptide having angiotensin conversion inhibitory activity, those derived from food raw materials can be used. Particularly preferred are peptides derived from milk, peptides derived from cereals and peptides derived from fish meat. Here, the cereal-derived peptide is preferably a cereal-derived peptide having a molecular weight of 200 to 4000, particularly a corn-derived peptide having a molecular weight of 200 to 4000. Furthermore, peptides having a molecular weight of 200 to 4000 obtained by treating corn protein, soybean protein, wheat protein and the like with a protease, particularly peptides having a molecular weight of 200 to 4000 obtained by treating corn protein with an alkaline protease (Japanese Patent Laid-Open No. 7-1990). No. 284369). As peptides derived from fish meat, peptides having a molecular weight of 200 to 10,000 derived from fish meat, and peptides having a molecular weight of 200 to 10,000 obtained by subjecting fish meat such as mackerel, skipjack, tuna and saury to proteases, particularly bonito protein, are treated with protease. Peptides having a molecular weight of 200 to 10,000 are preferred.

  The strength of angiotensin converting enzyme inhibitory activity is indicated by a concentration (IC50) that inhibits the activity of angiotensin converting enzyme by 50%. If the IC50 of the peptide having angiotensin converting enzyme inhibitory activity used in the present invention is about 50 to 1000 μg / ml, a blood pressure lowering effect can be expected in a low salt soy sauce system.

  Commercially available peptides that can be blended in the present invention include peptino (Nippon Food Chemicals, IC50: 130 μg / mL) as a corn-derived peptide, and glutamine peptide GP-1 (Nisshin Pharma, IC50: 508 μg / mL) as a peptide derived from wheat. ), High-newt (Fuji Oil, IC50: 455 μg / mL) as a soybean-derived peptide, and peptide straight (Nippon Supplement, IC50: 215 μg / mL) as a bonito-derived peptide.

  The angiotensin converting enzyme inhibitory activity of the peptide uses, for example, an ACE color (Fujirebio Co., Ltd.), a simple and reproducible measurement kit using the synthetic substrate p-hydroxybenzoyl-glycyl-L-histidyl-L-leucine. Can be measured. The blending amount of the peptide is preferably 0.5 to 20% by mass, more preferably 1 to 10% by mass, and particularly preferably 2 to 5% by mass in the liquid seasoning from the viewpoint of blood pressure lowering action and flavor.

  Examples of the sympathetic nerve inhibitor include γ-aminobutyric acid, taurine and salts thereof. As γ-aminobutyric acid, in addition to those extracted from foods, those produced by the action of decarboxylase on L-glutamic acid-containing foods can be preferably used. In particular, fish soy sauce moromi, its compressed liquid, fermented fish soy sauce, and the like can be mentioned as the most suitable for use in liquid seasonings. Moreover, as an optimal thing to use for the liquid seasoning of this invention, what uses fermented soybean, rice germ, and rice bran as a raw material can be used preferably at the point which does not impair a flavor. More recently, γ-aminobutyric acid having a purity of 100% has also been obtained by extraction and purification from a crude product obtained by fermentation, and can be most preferably used because it does not impair the flavor. The blending amount of γ-aminobutyric acid in the liquid seasoning of the present invention is 0.05 to 5% by mass, further 0.2 to 3% by mass, particularly 0.5 to 2% by mass from the viewpoint of blood pressure lowering action and flavor. Is preferred.

  As taurine, what extracted what is contained in foodstuffs (seafood, shellfish) can be used preferably. The blending amount of taurine in the liquid seasoning of the present invention is preferably 0.05 to 5% by mass, more preferably 0.2 to 3% by mass, and particularly preferably 0.5 to 2% by mass from the viewpoint of blood pressure lowering action and flavor.

  Furthermore, in the liquid seasoning of the present invention, the addition of other amino acid seasonings, phytic acid, citric acid and salts thereof, organic acid salt seasonings and acidulants, etc. It is preferable from the viewpoint of improving the flavor of soy sauce, such as reduction of off-taste and bitterness.

  Other amino acid seasonings include acidic amino acids, basic amino acids, and salts thereof, such as glycine, alanine, phenylalanine, cystine, threonine, tyrosine, isoleucine, or sodium or potassium salts thereof. These may be used alone or in combination of two or more. When the amino acid content after blending is converted to free amino acids, glycine is more than 0.3% by mass, alanine is more than 0.7% by mass, phenylalanine is more than 0.5% by mass, and cystine is 0% by mass. Ultra and threonine are more than 0.3% by mass, tyrosine is more than 0.2% by mass, isoleucine is more than 0.5% by mass, and the upper limit is preferably 1.5% by mass or less. Of these, isoleucine is preferable from the viewpoint of salty sustainability, and the content is preferably more than 0.5% by mass and 1% by mass or less.

  Examples of the organic acid salt seasoning include sodium salts and potassium salts of organic acids such as lactic acid, succinic acid, malic acid, tartaric acid and gluconic acid. In particular, disodium succinate and sodium gluconate are preferable. These contents are preferably 0.005 to 0.2 mass%, particularly preferably 0.01 to 0.1 mass%.

  Examples of the acidulant include lactic acid, succinic acid, malic acid, tartaric acid and the like. Of these, lactic acid, succinic acid, and malic acid are preferable, and lactic acid is particularly preferable. When the content in the liquid seasoning of the present invention is converted into a free acid, the content of lactic acid is 0.9 to 3% by mass, further 1.3 to 3% by mass, particularly 1.5 to 2.%. 5% by mass, succinic acid is 0.004 to 2% by mass, further 0.06 to 1.5% by mass, especially 0.1 to 1% by mass, malic acid is 0.05 to 2% by mass, and further 0.1 It is preferable to contain -1.5 mass% from the point which improves the flavor of soy sauce, such as an increase in salty taste, and a reduction in off-taste and bitterness.

  Moreover, in the liquid seasoning of this invention, it is preferable that pH is 3-6.5, Furthermore, 4-6, especially 4.5-5.5 from the point which a flavor does not deteriorate. Furthermore, it is preferable to have a special value of 4 to 9% by mass of chlorine and 20 to 45% by mass of solid content.

  In addition, ethanol, mirin, brewed vinegar and the like can be added to the liquid seasoning of the present invention according to taste and the like, and can be applied to various soy sauce processed products such as soy sauce and sauce.

[Adjustment of base soy sauce]
Commercial salt-reduced soy sauce A (salt concentration 8.11% by mass, nitrogen concentration 1.51% by mass, potassium concentration 0.38% by mass), and this was concentrated under reduced pressure, finally with volatile water and salt, It adjusted to 8.50 mass%, nitrogen concentration 1.80 mass%, potassium concentration 0.45%, and it was set as low salt soy sauce B. In addition, commercially available low-salt soy sauce C (salt concentration 8.11% by mass, nitrogen concentration 1.42% by mass, potassium concentration 0.26% by mass) was used for measurement of blood pressure lowering action.

(1) Test Examples 1-1 to 20, 2-1 to 10
Using the above low salt soy sauce A and B as base soy sauce, potassium chloride, a flavor improver, a food material having a blood pressure lowering action, an amino acid seasoning, etc. are added, respectively, and liquids having the blending amounts shown in Tables 1 and 2 A seasoning was prepared.

(2) Method for measuring salt content The salt content was determined by measuring the sodium content and converting it to the salt content. The sodium content was measured by an atomic absorption photometer (Z-6100 type Hitachi Polarized Zeeman atomic absorption photometer).

(3) Measuring method of potassium The potassium content was measured by the same method as that for measuring the sodium concentration described above.

(4) Measuring method of nitrogen content Nitrogen concentration was measured with a total nitrogen analyzer (Mitsubishi Kasei TN-05 type).

(5) Sensory evaluation method About the obtained salt-reduced soy sauce, salty taste and bitterness were sensorially evaluated by 10 panelists. A comprehensive evaluation as soy sauce was also conducted. The evaluation criteria are shown below, and the results obtained are shown in Table 1.

[Evaluation criteria for salty taste]
1: Equivalent to low salt soy sauce (equivalent to 9% by mass of salt)
2: Intermediate level between low salt soy sauce and regular product (normal product) (equivalent to 14% by weight of salt) 3: Slightly weaker than regular product (normal product) 4: Equivalent to regular product (normal product) 5: Regular product (normal product) Product)

[Bitter evaluation criteria]
1: None 2: Feel very slightly 3: Feel slightly 4: Feel 5: Feel strongly

[Evaluation criteria for off-flavors]
1: None 2: Feel very slightly 3: Feel slightly 4: Feel 5: Feel strongly

[Judgment criteria for comprehensive evaluation]
A: There is salty taste (4 or more), and there is no bitterness or taste (1 or less).
○: Salty (4 or more), bitterness and slight taste (2 or less)
Δ: Salty taste is weak (1 or less) and bitterness and taste are not found (1 or less), or salty taste is slightly weak (3 or less) and bitterness and taste are slight (3 or less)
×: Bitter taste and off-flavor (3 or more)

(6) Measuring method of blood pressure lowering action (a) Animal used Conditions of room temperature 25 ± 1 ° C., humidity 55 ± 10% RH, illumination time 12 hours (7 am to 7 pm) (Raising room in rat area) 16-week-old male spontaneously hypertensive rat (SHR) bred.
(B) Administration method and dosage In the control group, physiological saline was used. The administration method was oral administration, forcibly administered using a metal gastric sonde. The dose was 5 mL / kg.
(C) Test method Three fasted SHRs were used per group. The systolic blood pressure of the tail artery before and 6 hours after oral administration was measured using a commercially available rat non-invasive blood pressure measuring device (Softron Co., Ltd.).
(D) Statistical processing method The obtained measurement results were expressed as an average value of change rate and standard error (SE), and Student's T-test was performed.
Chlorogenic acid preparation (from Robusta seed coffee beans, extracted with hot water, treated with adsorbent, concentrated and spray dried). The blood pressure lowering effect of a seasoning in which quinic acids (about 40%) 1.25% by mass, γ-aminobutyric acid 0.5% by mass, and peptide preparation (Nippon Supplement Peptide Straight) 5% by mass were dissolved was examined. The results are shown in FIG.

  From the above, even when a food material having a low salt concentration and having a blood pressure lowering effect is blended, the potassium concentration is within the scope of the present invention, and by using a flavor improver in combination, the salty taste can be sufficiently felt, soy sauce As a result, it was found that it was at a level that allowed continuous intake without difficulty. Further, as is clear from FIG. 1, a drop in blood pressure was observed due to ingestion of a seasoning in which a commercially available reduced salt soy sauce C was mixed with a food material having a blood pressure lowering effect. Therefore, it is considered that the products of the present invention containing these food materials having a blood pressure lowering action exhibit similar blood pressure lowering.

It is a figure which shows the blood pressure lowering effect | action of the seasoning which mix | blended the foodstuff material which has the low salt soy sauce C and the blood pressure lowering effect | action.

Claims (5)

The following components (A) to (D):
(A) salt 9 mass% or less,
(B) 0.5 to 4.2% by mass of potassium,
(C) As a flavor improving agent, one or more substances selected from nucleic acid-based taste substances, citric acid or salts thereof , magnesium chloride, magnesium sulfate, sodium sulfate and whey minerals,
(D) One or more selected from polyphenols, peptides having angiotensin conversion inhibitory activity , γ-aminobutyric acid and taurine 0.05 to 10% by mass
In which the content of (E) nitrogen in the portion of the liquid seasoning excluding components (C) and (D) depends on substances other than components (C) and (D). Liquid seasoning which is 6% by mass or more. In order to make the content of (E) nitrogen in the liquid seasoning of the portion excluding components (C) and (D) 1.6% by mass or more, substances other than components (C) and (D) are amino acids. The liquid seasoning according to claim 1 , comprising: The liquid seasoning of Claim 1 or 2 which contains more than 2 mass% of acidic amino acids and / or more than 1 mass% of basic amino acids in a liquid seasoning. Aspartic acid in the liquid seasoning 1-3 wt%, glutamic acid containing 1-2 wt%, and any one of claims 1 to 3 is aspartic acid / (B) potassium ≧ 0.25 (mass ratio) Item 1. A liquid seasoning according to item 1. The liquid seasoning is a low salt soy sauce, The liquid seasoning according to any one of claims 1 to 4 .