JP4327895B2 - Liquid seasoning - Google Patents

Description

  The present invention relates to a liquid seasoning using potassium chloride as an alternative salt to sodium chloride.

  In Japan, there are many traditional seasonings and foods with high sodium chloride content such as miso, soy sauce, pickles, and pickled plums. Therefore, in Japanese people who like these seasonings and the like, excessive consumption of sodium chloride is regarded as a problem.

  Sodium is an essential mineral for the human body, but excessive intake of sodium is one of the factors that cause lifestyle-related diseases such as hypertension. Therefore, it is recommended to limit the intake of sodium chloride.

  Conventionally, liquid seasonings with a reduced sodium chloride content are known, but the saltiness is inevitably reduced, which is unsatisfactory due to lack of seasoning and a decrease in appetite.

  Potassium chloride, which is a kind of salinity similar to sodium chloride, is said to have little effect on hypertension like sodium chloride, and from this, as a method to improve the reduction of salty taste by reducing the sodium chloride content, A liquid seasoning in which a part of sodium chloride is replaced with potassium chloride has been proposed. However, potassium chloride is known to exhibit a unique off-flavor, and therefore, the use of various additives to eliminate the off-flavor of potassium chloride has been studied (Japanese Patent Laid-Open No. 6-189709). It is not satisfactory and has not yet spread.

  Recent studies have confirmed that potassium has antihypertensive effects, and it is known that salt reduction and potassium intake are important for prevention of hypertension and the like. In addition, according to the 6th revision “Japanese Dietary Requirements Dietary Intake Standards” edited by the Health and Nutrition Information Study Group, published by Daiichi Shuppan, it was reported that an appropriate intake ratio of sodium and potassium was 2 or less. ing.

  In view of such effects, the use of potassium chloride as an alternative salt for sodium chloride has attracted attention. However, as described above, potassium chloride has a unique taste. Therefore, when potassium chloride is used as an alternative salt, elimination of the taste is problematic. An object of the present invention is to provide a liquid seasoning in which potassium chloride is used as an alternative salt of sodium chloride and the unique taste of potassium chloride is eliminated.

  The present inventors diligently studied to develop a liquid seasoning in which the unique taste derived from potassium chloride used as an alternative salt for sodium chloride is eliminated at a Na / K weight ratio of 2 or less. As a result, it was found that by adding saccharide and / or kelp extract, an excellent liquid seasoning can be provided as described below.

  That is, the present invention is a liquid seasoning having a sodium chloride content of 3 to 20 g / dL, a potassium chloride content of 1.5 to 17 g / dL and a Na / K weight ratio of 2 or less, mixed with sugars and / or kelp extract. It is about the fee. By adding sugar and / or kelp extract to the liquid seasoning to which potassium chloride is added so that the Na / K weight ratio is 2 or less, the unique taste of potassium chloride is eliminated, and overall Was able to balance the taste.

  In the present invention, the liquid seasoning means a seasoning based on soy sauce, and examples include soy sauce, various soups, and ponzu.

  The liquid seasoning of the present invention, for example, after adding potassium chloride as appropriate to normal soy sauce, further adding sodium chloride as appropriate, adjusting the balance between sodium and potassium, and further adding sugar and / or kelp extract, If desired, it can be prepared by diluting with water or the like as appropriate. The soy sauce used as a raw material in the above preparation method can be prepared by appropriately treating in accordance with, for example, the present brewing method, the new brewing method, the amino acid liquid mixing method, the enzyme treatment liquid mixing method and the like.

  In addition, the liquid seasoning of the present invention can be added with an appropriate amount of a food additive that can enhance the umami in some cases without impairing the overall taste, such as umami seasoning, fruit juice, vinegar, and sweetener. .

  Examples of the saccharide that can be used in the liquid seasoning of the present invention include trehalose, glucose, sucrose, oligosaccharide, glucose fructose liquid sugar, fructose glucose liquid sugar and the like, and preferably trehalose or fructose glucose. Liquid sugar, more preferably trehalose. In addition, various isomers are known as trehalose, and α, α-trehalose is particularly preferable. These saccharides can be used alone or in combination.

  Any kelp extract added to the liquid seasoning of the present invention can be used as long as it is commercially available.

  The saccharide and kelp extract used in the liquid seasoning of the present invention can be used by adding an appropriate amount within a range that can eliminate the unique taste of potassium chloride, and the added amount is used as a raw material. For example, in the case of trehalose, it is preferable that the content is usually 3 to 12.5 g / dL in terms of dihydrate. In the case of sugar, the content is usually preferably 5 to 10 g / dL in terms of 75% carbohydrate solution. The kelp extract is usually preferably 2 to 15 g / dL.

  As umami seasonings, amino acid-based umami seasonings such as sodium glutamate, sodium aspartate, and glycine; nucleic acid-based umami seasonings such as sodium inosinate and sodium guanylate; and organic acid salts such as sodium succinate and sodium citrate Can be mentioned. Examples of sweeteners include plant extracts such as licorice extract. By using such umami seasonings and sweeteners, the content of sugars and kelp extract can be reduced in some cases.

  In the liquid seasoning of the present invention, the Na / K weight ratio is adjusted to 2 or less, the unique taste exhibited by potassium chloride is eliminated, and the overall taste balance is adjusted. Therefore, the liquid seasoning of the present invention has a taste that is not inferior to that of commercially available liquid seasonings.

  The contents of the present invention will be described in more detail with reference to the following examples, comparative examples and test examples, but the present invention is not limited to the contents.

Example 1
Thick soy sauce 1 (trehalose content 3.0 g / dL)
After adding 47.8 g of potassium chloride and 30 g of α, α-trehalose dihydrate to 840 mL of soy sauce with a total nitrogen content of 1.62 g / dL and a sodium chloride content of 15.1 g / dL, the volume is raised to 1000 mL with water. A final liquid seasoning having a final sodium chloride content of 12.7 g / dL, a potassium chloride content of 4.78 g / dL and a Na / K weight ratio of 2.0 was prepared.

Example 2
Concentrated soy sauce 2 (trehalose content 12.5 g / dL)
After adding 47.8 g of potassium chloride and 125 g of α, α-trehalose dihydrate to 840 mL of soy sauce with a total nitrogen content of 1.62 g / dL and a sodium chloride content of 15.1 g / dL, the volume is raised to 1000 mL with water. A final liquid seasoning having a final sodium chloride content of 12.7 g / dL, a potassium chloride content of 4.78 g / dL and a Na / K weight ratio of 2.0 was prepared.

Example 3
Concentrated soy sauce 3 (fructose glucose liquid sugar content 5.0 g / dL)
After adding 47.8 g of potassium chloride and 50 g of fructose glucose liquid sugar (sugar content 75%) to 840 mL of soy sauce with a total nitrogen content of 1.62 g / dL and a sodium chloride content of 15.1 g / dL, it is made up to 1000 mL with water. The volume was increased to prepare the title liquid seasoning having a final sodium chloride content of 12.7 g / dL, a potassium chloride content of 4.78 g / dL, and a Na / K weight ratio of 2.0.

Example 4
Concentrated soy sauce 4 (fructose glucose liquid sugar content 10.0 g / dL)
After adding 47.8 g of potassium chloride and 100 g of fructose glucose liquid sugar (sugar content 75%) to 840 mL of soy sauce with a total nitrogen content of 1.62 g / dL and a sodium chloride content of 15.1 g / dL, it is made up to 1000 mL with water. The volume was increased to prepare the title liquid seasoning having a final sodium chloride content of 12.7 g / dL, a potassium chloride content of 4.78 g / dL, and a Na / K weight ratio of 2.0.

Example 5
Kelp soy sauce 1 (kelp extract content 2.0 g / dL)
After adding 48.9 g of potassium chloride and 20 g of kombu extract to 840 mL of soy sauce with a total nitrogen content of 1.62 g / dL and a sodium chloride content of 15.1 g / dL, make up to 1000 mL with water to make the final sodium chloride A title liquid seasoning having a content of 13.0 g / dL, a potassium chloride content of 4.89 g / dL and a Na / K weight ratio of 2.0 was prepared.

Example 6
Kelp soy sauce 2 (kelp extract content 15.0 g / dL)
After adding 56.4 g of potassium chloride and 150 g of kombu extract to 840 mL of soy sauce with a total nitrogen content of 1.62 g / dL and a sodium chloride content of 15.1 g / dL, make up to 1000 mL with water to make the final sodium chloride A title liquid seasoning having a content of 15.0 g / dL, a potassium chloride content of 5.64 g / dL and a Na / K weight ratio of 2.0 was prepared.

Example 7
Thick soy sauce 5 (trehalose content 3.0 g / dL)
After adding 53.5 g of potassium chloride and 30 g of α, α-trehalose dihydrate to 940 mL of soy sauce with a total nitrogen content of 1.62 g / dL and a sodium chloride content of 15.1 g / dL, it is made up to 1000 mL with water. A final liquid seasoning having a final sodium chloride content of 14.2 g / dL, a potassium chloride content of 5.35 g / dL and a Na / K weight ratio of 2.0 was prepared.

Example 8
Kelp soy sauce 3 (kelp extract content 2.0 g / dL)
After adding 54.4 g of potassium chloride, 20 g of kelp extract, 15 g of sodium glutamate, and 0.8 g of licorice extract to 690 mL of soy sauce with a total nitrogen content of 1.70 g / dL and a sodium chloride content of 9.75 g / dL, 1000 mL using water The final liquid seasoning with a final sodium chloride content of 7.03 g / dL, a potassium chloride content of 5.44 g / dL and a Na / K weight ratio of 0.97 was prepared.

Example 9
Ponzu vinegar Total amount of 1.6g / dL, sodium chloride content of 17.8g / dL of soy sauce 360ml mixed with koji and kombu 300g, fruit juice 40g, brewed vinegar 30g, koji extract and umami seasoning 30g, 31g potassium chloride , 90 g of fructose-glucose liquid sugar (sugar content 75%) was added, and the volume was made up to 1000 mL with water to obtain a final sodium chloride content of 8.2 g / dL, potassium chloride content of 3.1 g / dL and Na A title liquid seasoning having a / K weight ratio of 2.0 was prepared.

Example 10
Concentrated soy sauce 270 mL of soy sauce with a total nitrogen content of 1.6 g / dL and a sodium chloride content of 17.8 g / dL, 450 g of mixed soup of koji, kelp and shiitake mushroom, 25 g of sodium chloride, koji extract and 80 g of umami seasoning are added, and potassium chloride 35 g, 125 g of α, α-trehalose dihydrate and 220 g of glucose fructose liquid sugar (saccharide content: 75%) were added, and then made up to 1000 mL with water to obtain a final sodium chloride content of 9.3 g / The title liquid seasoning with dL, potassium chloride content of 3.5 g / dL and Na / K weight ratio of 2.0 was prepared.

Test example 1
The sensory evaluation was implemented as follows about the soy sauce of Examples 1-4.

  According to the following comparative example description, only potassium chloride was added to adjust the Na / K weight ratio, and using this as a control, 13 panelists were subjected to sensory evaluation of the soy sauce of Examples 1 to 4 for determination. The following symbols are assigned based on the judgments answered by the majority panel.

Comparative Example Soy sauce for comparison with adjusted Na / K weight ratio After 47.8 g of potassium chloride was added to 840 mL of soy sauce with a total nitrogen content of 1.62 g / dL and a sodium chloride content of 15.1 g / dL, water was used to make 1000 mL. The volume was increased to prepare the title liquid seasoning having a final sodium chloride content of 12.7 g / dL, a potassium chloride content of 4.78 g / dL, and a Na / K weight ratio of 2.0.

Uncomfortable aftertaste: ○ ... I don't care / × ... I'm interested Sweetness: ○ ... Sweet doesn't protrude / × ... Projects Overall taste balance: ○ ... Good / × ···bad

  As described in Table 1 above, the liquid seasonings of Examples 1 to 4 had no sense of discomfort in the aftertaste, and the taste of potassium chloride was eliminated. Moreover, excessive sweetness was not felt and the overall taste balance was good.

Test example 2
About the soy sauce of Examples 5 and 6, sensory evaluation was implemented as follows.

  Using the soy sauce of the comparative example described in Test Example 1 as a control, 13 panels were subjected to a sensory evaluation of the soy sauce of Examples 5 and 6 for determination. The following symbols are assigned based on the judgments answered by the majority panel.

Uncomfortable aftertaste: ○ ... I don't care / × ... I'm interested Kelp's taste / flavor: ○ ... I feel / × ... I don't feel or feel uncomfortable Overall taste balance: ○ ・・ ・ Good / × ・ ・ ・ Bad

  As described in Table 2 above, the liquid seasonings of Examples 5 and 6 did not have a feeling of discomfort in the aftertaste, and the taste of potassium chloride was eliminated. Also, a good kelp taste and flavor were felt, and the overall taste balance was good.

  The present invention provides an excellent liquid seasoning that can improve the intake balance between sodium and potassium, eliminate the unique taste of potassium chloride, and achieve a totally balanced taste. Therefore, the liquid seasoning of the present invention is suitable for prevention of hypertension, diet therapy for hypertensive patients, and improvement of dietary habits in which sodium chloride is excessively consumed alone.

Claims (4)

A liquid seasoning comprising sodium chloride and potassium chloride, the taste of potassium chloride being eliminated,
(1) The sodium chloride content is 3 to 20 g / dL, the potassium chloride content is 1.5 to 17 g / dL and the Na / K weight ratio is 2 or less,
(2) A liquid seasoning containing trehalose having a content of 3 to 12.5 g / dL and kelp extract . The liquid seasoning of Claim 1 containing fructose glucose liquid sugar. The liquid seasoning of Claim 1 which further contains the 1 type or multiple selected from umami seasoning, fruit juice, vinegar, and a sweetener. The liquid seasoning of Claim 1 which is a seasoning based on soy sauce.