JP4340581B2 - Reduced salt soy sauce - Google Patents

Description

  The present invention relates to low-salt soy sauce having a salty taste despite a low salt concentration.

  Soy sauce is widely used as a seasoning indispensable not only for Japanese cuisine but also for various dishes. On the other hand, excessive intake of salt has an adverse effect on kidney disease, heart disease, and hypertension. Therefore, all foods and drinks are low in salt, and liquid seasonings such as soy sauce are also reduced. And, for example, a low salt soy sauce has a salt concentration of 9 w / w% or less.

  Thus, the use of reduced salt soy sauce is desirable to limit the intake of salt. However, low salt soy sauce has a low salt concentration, so many people feel that the so-called salty taste is not sufficiently felt and the taste is not good. For this reason, the amount of salt-reduced soy sauce used has not increased despite the recommended intake of salt.

Various approaches have been taken to improve low-salt soy sauce. For example, there is a method of using potassium chloride as a salt substitute (Patent Documents 1 and 2), but there is a problem that the taste of citrate used simultaneously and the salty taste are masked by sugar alcohol. Moreover, in the method of adding trehalose to low-salt soy sauce (Patent Document 3), the method of adding capsaicin (Patent Document 4), and the method of adding perilla leaf extract (Patent Document 5) There is a problem of feeling. In the method of making low salt, light color and high nitrogen (Patent Document 6), the richness is enhanced, but the salty taste is not mentioned. Furthermore, as a method of enhancing salty taste when salt is reduced, there is also a technique of adding a specific organic acid, amino acid or the like in combination (Patent Document 7).
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

These efforts to improve the flavor of low-salt soy sauce have had certain effects, but are still not sufficient. In particular, it is not sufficient in terms of both a decrease in salt concentration and a salty taste.
An object of the present invention is to provide low-salt soy sauce having a salty taste despite a low salt concentration.
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 specially used for patients with nutrition improvement methods. It is not limited to food. “Soy sauce” is a liquid seasoning specified in the Japanese Agricultural Standards. “Soy sauce processed products” are “soy sauce” that meets Japanese Agricultural Standards, seasonings, sour seasonings, 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.

  As a result of studying means for giving a salty taste even when the salt concentration is 9 w / w% or less, the present inventor has made the salt concentration as low as 9 w / w% or less and the potassium concentration is 0.5 to 3.7 w. It was found that, in a system with a / w%, saltiness is felt more strongly by setting the nitrogen concentration to 1.9 w / v% or more, and low-salt soy sauce with a good taste can be obtained. Moreover, it discovered that the bitterness when potassium content increased could be reduced by making nitrogen content 1.9 w / v% or more. Furthermore, nucleic acid seasonings, amino acid seasonings, low salt soy sauce with a salt concentration of 9 w / w% or less, a potassium concentration of 0.5 to 3.7 w / w% and a nitrogen concentration of 1.9 w / v% or more, It has also been found that by adding organic acid salt seasonings, sour seasonings and the like, the salty taste can be synergistically enhanced, and the completeness as soy sauce will be higher.

That is, the present invention provides reduced salt soy sauce having a salt concentration of 9 w / w% or less, a potassium concentration of 0.5 to 3.7 w / w% and a nitrogen concentration of 1.9 w / v% or more.
Still further, the present invention includes a salt concentration of 9 w / w% or less, a potassium concentration containing one or more additives selected from nucleic acid seasonings, amino acid seasonings, organic acid salt seasonings and acidulants. The present invention provides low-salt soy sauce having a concentration of 0.5 to 3.7 w / w% and a nitrogen concentration of 1.9 w / v% or more.

  According to the present invention, low-salt soy sauce can be obtained in which the salty taste can be sufficiently felt despite the salt concentration being 9 w / w% or less.

  The salt concentration of the low salt soy sauce of the present invention is 9 w / w% or less, preferably 7-9 w / w%, particularly preferably 8-9 w / w%.

  The potassium concentration of the low-salt soy sauce of the present invention is 0.5 to 3.7 w / w% from the viewpoint of reducing the salt concentration and the taste, but preferably 1 to 3.7 w / w%. 1 to 2.7 w / w% is more preferable, and 1 to 2.2 w / w% is particularly preferable. Further, potassium is preferably potassium chloride from the viewpoint that it has a salty taste and a little off-taste. The blending amount in the case of potassium chloride is preferably 1 to 7 w / w%, more preferably 2 to 7 w / w%, still more preferably 2 to 5 w / w%, and 2 to 4 w / w. Particularly preferred is w%.

  In order to adjust the salt concentration and the potassium concentration 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; and soy sauce obtained using a solution of potassium chloride alone as the feed water Method of mixing the soy sauce obtained by using saline alone as the feed water; adding potassium chloride to the desalted soy sauce from which the salt was removed by electrodialysis, membrane treatment, etc. And the like.

  The nitrogen concentration of the low-salt soy sauce of the present invention is required to be 1.9 w / v% or more in terms of imparting a salty taste to the soy sauce having a low salt concentration, and 1.9 to 2.4 w / v. % Is preferable, and 1.9 to 2.2 w / v% is particularly preferable. Usually, in soy sauce, it is said that if the nitrogen concentration is increased, the taste will be mellow and the salty taste will be lowered. However, in the soy sauce containing low salt concentration and potassium, the salty taste is improved by increasing the nitrogen concentration. It was totally unexpected to do.

  A nitrogen concentration of 1.9 w / v% or more can be achieved by subjecting soy sauce brewed by a conventional method to 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. Also, a method of increasing the nitrogen concentration by reducing the salt content of soy sauce, which has a lower salt content than usual, by RO membrane or vacuum concentration, or conversely, desalting from soy sauce with a high nitrogen concentration, such as tamari soy sauce or recharged soy sauce. Etc.

  In the present invention, the concentration of potassium and nitrogen is within the above range, and the weight ratio of nitrogen / potassium is 0.5 to 3.7, more preferably 0.5 to 1.2, and particularly 0.6 to 1. A range of 0 is preferred from the viewpoint of salty taste and less bitterness.

  Furthermore, according to the present invention, a reduced salt soy sauce having a salt concentration of 9 w / w% or less, a potassium concentration of 0.5 to 3.7 w / w% and a nitrogen concentration of 1.9 w / v% or more is added to a nucleic acid-based seasoning. By adding amino acid seasonings, organic acid salt seasonings, acidulants, etc., the salty taste can be synergistically enhanced. In addition to salty taste, there are also effects such as reducing bitterness and enhancing the feeling of soy sauce.

  Examples of the nucleic acid seasoning include sodium, potassium or calcium salts such as 5'-guanylic acid and 5'-inosinic acid. The content of the nucleic acid seasoning is preferably 0.0 to 0.2 w / w%, particularly preferably 0.03 to 0.1 w / w%.

  Examples of amino acid seasonings include glycine, arginine, lysine, histidine, glutamic acid, or a sodium salt or potassium salt thereof. The content of the amino acid seasoning is preferably 0.0 to 1.05 w / w%, particularly preferably 0.1 to 0.5 w / w%.

  Examples of organic acid salt seasonings include sodium salts and potassium salts of organic acids such as lactic acid, succinic acid, malic acid, citric acid, tartaric acid and gluconic acid. In particular, disodium succinate and sodium gluconate are preferable. These contents are preferably 0.0 to 0.3 w / w%, particularly preferably 0.05 to 0.2 w / w%.

  Examples of the acidulant include lactic acid, succinic acid, malic acid, citric acid, tartaric acid and the like. Of these, lactic acid, malic acid, and citric acid are preferable, and lactic acid is particularly preferable. The content of lactic acid is preferably 0.0 to 2.0 w / w%, particularly preferably 0.3 to 1.0 w / w%. Moreover, the content of malic acid and citric acid is preferably 0.0 to 0.2 w / w%, particularly preferably 0.02 to 0.1 w / w%.

  Reduced salt soy sauce of the present invention having a salt concentration of 9 w / w% or less, a potassium concentration of 0.5 to 3.7 w / w% and a nitrogen concentration of 1.9 w / v% or more, and the seasoning mentioned above. It is preferable that the salt-reduced soy sauce to which the sour agent is added has a characteristic value of pH 4.4 to 5.0, chlorine content 4 to 9 w / w%, and solid content 20 to 40 w / w%.

  In addition, ethanol, mirin, brewed vinegar, sweeteners, and the like can be added to the reduced salt soy sauce of the present invention according to preferences, and can be applied to various processed soy sauce products.

Examples 1-11, 26 and 27, Comparative Examples 1-25
(1) Preparation Method of Reduced Salt Soy Sauce Commercially available thick soy sauce and organic soy sauce soy sauce were desalted with an electrodialyzer. Addition of salt to salt-reduced soy sauce whose salt concentration was reduced to about 8 w / w% and further desalting were repeated to increase the nitrogen concentration. By adding 0, 4, and 7 w / w% potassium chloride to low-salt soy sauce prepared with various nitrogen concentrations, and adjusting the salt concentration with salt and water so that the salt concentration becomes 9 w / w%. Reduced salt soy sauce with different potassium and nitrogen concentrations was prepared.

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

(3) Measuring method of potassium and potassium chloride concentration Potassium concentration was measured with the same thing as the above-mentioned sodium concentration measurement, and potassium chloride concentration was calculated | required by converting from potassium concentration.

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

(5) Evaluation method The obtained salt-reduced soy sauce was subjected to sensory evaluation of saltiness and bitterness by 10 panelists. In addition, a comprehensive evaluation was performed in which a salty taste of 3 or more and a bitterness of 3 or less were evaluated as ◎ or ◯, and other than Δ or ×. The obtained results are shown in Table 1.

[Indicator of saltiness]
1: Equivalent to low-salt soy sauce (equivalent to 9% w / w salt)
2: Intermediate position between low-salt soy sauce and regular product (normal product) (equivalent to 14 w / w salt) 3: Slightly weaker than regular product (normal product) 4: Equivalent to regular product (normal product) 5: Regular product ( Stronger than normal)

[Index of bitterness]
1: None 2: Feel very slightly 3: Feel slightly 4: Feel 5: Feel strongly

[Judgment criteria for comprehensive evaluation]
◎: Salty and no bitterness or taste ○: Saltiness is 3 or more and bitterness is 3 or less, and any of the following is true: ・ Saltiness is slightly weak and bitterness and taste are less ・ Saltiness Slightly weak, without bitterness and off-flavor ・ Saltiness, low bitterness and off-flavor △: Saltiness is 3 or more and bitterness is 3 or less, but there is off-flavor ×: Saltiness is weak and / or bitter or off-taste is there

  As apparent from Table 1, when the salt concentration is 9 w / w% or less and the potassium is 0.5 to 3.7 w / w%, adjusting the nitrogen concentration to 1.9 w / v% or more increases the salty taste and bitterness. It turns out that it can suppress.

Examples 12-19
4 parts by weight of potassium chloride was mixed with 96 parts by weight of low salt soy sauce F obtained by desalting the commercially available organic whole soybean soy sauce in Table 1 (Example 12). The amount of seasoning and acidulant shown in Table 2 was added, and the flavor was compared with Example 12 before addition. As a result, as shown in Table 2, effects such as improvement of salty taste, reduction of bitterness and improvement of soy sauce feeling were observed.

Examples 20-25
Reduced salt soy sauce having the composition shown in Table 3 was prepared. The salt-reduced soy sauce obtained by the addition of various seasonings and acidulants felt a stronger salty taste even though the salt concentration was 8.3 to 8.5 w / w%. Moreover, bitterness was also suppressed and the comprehensive evaluation as soy sauce became higher.

Claims (5)

Salt concentration 9w / w% or less, reduction of potassium concentration 1 ~3.7w / w%, the nitrogen concentration 1.9 W / v% or more der is, and the weight ratio of nitrogen / potassium is from 0.44 to 1.62 Salt soy sauce. The salt-reduced soy sauce according to claim 1, wherein the potassium chloride concentration is 2 to 7 w / w%.   The low-salt soy sauce according to claim 1 or 2, wherein the nitrogen concentration is 1.9 to 2.2 w / v%.   Furthermore, the reduced salt soy sauce of any one of Claims 1-3 containing the 1 or 2 or more additive chosen from a nucleic acid type seasoning, an amino acid type seasoning, an organic acid salt type seasoning, and a sour seasoning. The salt-reduced soy sauce according to any one of claims 1 to 4, wherein the concentration of nitrogen and the concentration of salt are 1.9 w / v% or more by desalting.