JP4455486B2 - Method for producing liquid seasoning - Google Patents

Description

  The present invention relates to a method for producing a liquid seasoning mixed with a flavonoid glycoside.

In recent years, there has been increasing interest in the physiological functions of various components contained in foods. As one of the materials having physiological functions, flavonoids can be mentioned. Flavonoids are contained in plant foods, and for example, blood pressure lowering action, lipid metabolism improving action, allergy suppressing action and the like are known (Patent Documents 1 to 7).
Although flavonoids have useful physiological functions, they have problems in that they have a low solubility in water, and are different in taste, such as bitterness, astringency, and taste. On the other hand, the technique (patent documents 8-10) which improves the solubility of a flavonoid, and the technique (patent documents 11-13) which improve the flavor derived from a flavonoid are already known. Furthermore, techniques for applying flavonoids to foods and seasonings have been proposed (Patent Documents 14 and 15). Further, among flavonoids, flavones that are not glycosides but have a large number of methoxy residues are known to have a salty taste alleviating action, a sweetness remaining suppressing action, and the like, but the flavor balance improving action of flavonoids is not known. In addition, a sweet taste improving action by flavonoid glycosides, a green odor of vegetable beverages and herbal medicines, astringency, a sour taste reducing action, an unpleasant odor / taste reducing action and the like are disclosed (Patent Documents 16 to 22).

On the other hand, when soy sauce is produced, after aging for a long period of time, a heat treatment called burning is performed for the purpose of sterilization, enzyme deactivation, removal of olives, flavor improvement, and the like (Patent Documents 23 to 23). 25). At long-established soba noodle shops, etc., seasoned soy sauce is blended with seasonings and so on, and then sown for a certain period to produce soy sauce. Such “nekase” makes the flavor calm and mellow, but it is said that this requires considerable skill. When industrially producing liquid seasonings containing soy sauce, it is difficult to produce liquid seasonings by “nekase” in the same way as long-established buckwheat noodle shops in terms of production efficiency, quality control, etc. This is a problem specific to the fee. In contrast, soy sauce suitable for soy sauce has been proposed (Patent Documents 26 to 28), but new problems such as complicated processes and the need for new equipment arise.
Therefore, it is desired to easily obtain a liquid flavorant having a good flavor and containing flavonoids and soy sauce.

JP-A-8-283154 Japanese Patent Laid-Open No. 2001-240539 Japanese Patent Laid-Open No. 2002-47196 JP 2005-225847 JP 2000-78955 A JP 2000-78956 A Japanese Patent Laid-Open No. 2001-240539 JP-A-3-27293 JP 2000-327692 A JP 2004-238336 A JP 2001-309764 A JP 2005-245291 A JP 2005-145933 JP WO 98/18348 pamphlet JP 2005-168458 A JP-A-6-335362 JP-A-8-256725 Japanese Patent Laid-Open No. 11-318379 International Publication No.93 / 106778 Pamphlet US patent 4031265 specification U.S. Pat. Japanese Patent Laid-Open No. 2004-49186 Japanese Patent Laid-Open No. 50-148597 Japanese Patent Publication No.46-19598 Japanese Patent Publication No. 50-20159 Japanese Patent Laid-Open No. 5-115261 JP-A-9-271351 JP 2004-141014 JP

  As a result of studies by the present inventors, when a large amount of a substance having a flavonoid glycoside is added to a liquid seasoning containing soy sauce, although it works favorably for the expression of physiological functions such as a blood pressure lowering effect, a change occurs in the flavor. It became clear that. In other words, it has been found that the flavor derived from flavonoids causes a change in the flavor balance that is balanced with other seasoning components that coexist. In particular, in liquid seasonings that are ingested daily, since changes in flavor affect ingestion, there is concern over the effect on continuous ingestion.

  The object of the present invention is to improve the change in flavor when a flavonoid glycoside is added to a liquid seasoning in soy sauce or soy sauce, which is a food that is ingested on a daily basis. It is an object of the present invention to provide a simple method for producing a useful liquid seasoning that can express physiological functions such as blood pressure lowering action that can be easily taken.

  The present inventor has studied means for improving the flavor of a liquid seasoning containing a flavonoid glycoside by a production method. As a result, in the production process of the liquid seasoning that is a compounding or production objective, the flavonoid glycoside is mixed before the heat treatment and then the heat treatment is performed, or the mixture is heated while mixing the flavonoid glycoside. By using this process, even when a flavonoid glycoside is added, a flavor derived from the substance does not occur, the flavor is good, the continuous intake is easy, and a useful liquid seasoning having a physiological function such as a blood pressure lowering effect. Has been found to be easily obtained.

  That is, the present invention comprises a step of mixing a seasoning solution containing raw soy sauce and a flavonoid glycoside, followed by heat treatment, or a step of heating treatment while mixing a seasoning solution containing raw soy sauce and a flavonoid glycoside. The manufacturing method of the liquid seasoning containing is provided.

  According to the present invention, although it contains a flavonoid glycoside, the flavor derived from the substance does not occur, the flavor is good, it is easy to ingest continuously, and the physiology such as blood pressure lowering action, etc. A useful liquid seasoning capable of expressing the function can be easily obtained.

The liquid seasoning in the present invention refers to a liquid seasoning containing soy sauce, processed soy sauce, reduced salt soy sauce, low salt soy sauce and other soy sauce. “Soy sauce” and “processed soy sauce” here have the same concept as “soy sauce” and “processed soy sauce” defined in the Japanese Agricultural Standards. "Soy sauce" is a liquid seasoning as defined in the Japanese Agricultural Standards, and "soy sauce processed product" is a seasoning, acidulant, flavor, dashi, This is a liquid seasoning used for the same purpose as "soy sauce" with the addition of extracts. Specifically, soy sauce, low-salt soy sauce, low-salt soy sauce, dashi split soy sauce, Tosa soy sauce, Matsumae soy sauce, soy sauce such as vinegar soy sauce, noodle soup (straight type, concentrated type), oden soup, hot pot soy sauce, boiled soy sauce, Soups such as Tentsuyu, Tendon soup, Sakai-yaki sauce, Teriyaki sauce, Yakiniku sauce, Yakitori sauce, Sukiyaki sauce, Shabu-shabu sauce, Ponzu (Ponzu soy sauce), Tosa vinegar, Two cups vinegar , Three cups of vinegar, and Happo Dashi.
In the present invention, “reduced 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 nutritional improvements. It is not limited to food. “Low salt soy sauce” refers to a product in which the amount of sodium in 100 g of the product is more than 3550 mg and less than 5700 mg.

  In the present invention, it is necessary to mix a seasoning liquid containing raw soy sauce and a flavonoid glycoside. The raw soy sauce in the present invention refers to the liquid part that has been squeezed and squeezed out after the raw materials are prepared, fermented and matured in the soy sauce manufacturing process, and the enzyme made by koji mold planted in the manufacturing process, There are various fungi derived from the raw material or from the air, but at the stage where the raw material components are provided. In addition, in the raw soy sauce in the present invention, even if it is soy sauce in the burning process, the enzyme made by the koji mold planted in the manufacturing process is not inactivated, from the raw material, or from the air These types of bacteria are also included in a state where they are not sterilized to an acceptable level as food.

In the present invention, a flavonoid glycoside refers to a group of compounds having C ₆ -C ₃ -C ₆ as a basic skeleton and glycoside bonds of sugars. The benzene rings at both ends are called A ring and B ring, respectively, and the intermediate pyran ring (or pyrone ring) is called C ring. Glycosides include O-glycosides with glycosidic bonds to hydroxyl groups and C-glycosides directly linked to A and B rings ("Food Discoloration Chemistry" edited by Susumu Kimura et al., Mitsutoshi, 1995).
In addition, flavonoid glycosides include flavone glycosides, flavan glycosides, flavanone glycosides, flavanol glycosides, flavonanol glycosides, flavonol glycosides, isoflavone glycosides, isoflavanone glycosides, anthocyanidin glycosides. Examples include glycosides, leucoanthocyanidin glycosides, proanthocyanidin glycosides, flavone glycosides, flavan glycosides, flavanone glycosides, flavanol glycosides, flavonol glycosides, flavonol glycosides, It is preferably one or a mixture of two or more of isoflavone glycosides and isoflavanone glycosides. Of these, those having a blood pressure lowering action are preferable because they meet the gist of the present invention.

  Flavonoid glycoside aglycones (with no sugar attached) include tangeretin, olanetine, sinensetin, isosinensetin, limocitrin, limositol, nobiletin, acacetin, dismethine, apigenin, luteolin, kaempferol, quercetin, myricetin, isolanetine, croso Examples include eriol, isosakuranetin, hesperetin, naringenin, eriodictinol, daidzein, glycitein, genistein, pelargonidin, cyanidin, peonidin, delphinidin, petunidin, malvidin and the like.

  Examples of saccharides bound to flavonoids include monosaccharides such as glucose, galactose, rhamnose, xylose, arabinose and apiose, disaccharides such as lutinose, neohesperidose, sofolose, sambubiose and laminaribiose, gentiotriose and glucosyl lutinose And trisaccharides such as glucosyl neohesperidos, sugar adducts thereof, and mixtures thereof. From the viewpoint of flavor and solubility in water, it is preferable to use sugar adducts.

  The flavonoid glycoside is a combination of the above aglycone and saccharide, specifically hesperidin, neohesperidin, eriocitrin, neoeriocitrin, naringin, raliltin, prunin, didimine, poncillin, astragalin, isoquercitrin, Quercitrin, rutin, hyperin, quercimelitrin, myricitrin, daidzin, glycitin, genistin, calisterfin, chrysanthemin, cyanine, kerocyanin, ideine, mecocyanin, peonine, delphine, nasin, petunin, malvin, enin, sugar addition products thereof, mixtures thereof Hesperidin, methyl hesperidin, and hesperidins that are sugar adducts thereof are preferred. In particular, from the viewpoint of flavor and solubility in water, a sugar adduct of the above flavonoid glycoside, for example, a glucose adduct of hesperidin (trade name: αG-Hesperidin PA-T, manufactured by Toyo Seika Co., Ltd.), rutin gluco- It is preferable to use an adduct (trade name: αG-rutin PS, manufactured by Toyo Seika Co., Ltd.)

  In the present invention, the flavonoid glycoside preferably satisfies the following formula (1) from the viewpoint of flavor.

Y / (X + Y) = 0.05-1 Formula (1)
Here, X and Y are the following numbers, respectively.
X: Number of OH groups bonded to the benzene ring in one flavonoid molecule
Y: Number of OCH ₃ groups bonded to the benzene ring in one flavonoid molecule

In the present invention, the numerical value of the formula (1) is preferably 0.05 to 1, preferably 0.1 to 0.7, more preferably 0.15 to 0.5, and further 0.2 to 0. .45, especially 0.25 to 0.4, especially 0.27 to 0.35, in terms of inhibiting flavonoid taste, aging flavor, soy sauce, dashi flavor, citrus flavor, flavor balance, and stability. preferable. In particular, since the OH group bonded to the benzene ring is easily oxidized during storage, it is preferable that the OCH ₃ group is bonded instead of the OH group, and the numerical value of the formula (1) is in the above range. preferable. Specific examples include hesperidin, methyl hesperidin, malvin, enin, sugar addition products thereof, nobiletin sugar addition product, tangeretin sugar addition product, and sinecetin sugar addition product.

In the flavonoid glycoside defined in the present invention, the mass% of the glycoside in the following formula (2) is preferably 80% or more, more preferably 85 to 100%, particularly 90 to 99.9%, particularly 91 to 91%. 99% is preferable in terms of flavor and solubility.
Glycoside / {Glycoside + Aglycon} × 100 (%) Formula (2)

  In the present invention, the content of the flavonoid glycoside in the liquid seasoning is preferably 0.01 to 4% by mass (hereinafter simply referred to as “%”), preferably 0.06 to 2%, and more preferably The content of 0.08 to 1.5%, particularly 0.1 to 1%, and particularly 0.12 to 0.7% is preferable in terms of the flavonoid-derived taste suppression, aging flavor, flavor balance, and physiological effects.

  In the present invention, the content of the flavonoid glycoside can be measured by using high performance liquid chromatography ("Food Discoloration Chemistry" edited by Susumu Kimura et al., Korin, 1995).

In the present invention, after mixing the seasoning liquid containing raw soy sauce and the flavonoid glycoside, the step of heat treatment refers to the preparation of the raw materials for production, fermentation / ripening, and the seasoning liquid containing raw soy sauce obtained after pressing , Refers to a step of adding and mixing a predetermined amount of flavonoid glycoside, followed by heat treatment.
In the present invention, the process of heating while mixing the seasoning liquid containing raw soy sauce and the flavonoid glycoside is the preparation of manufacturing raw materials, fermentation / aging, and the seasoning liquid containing raw soy sauce obtained after pressing, It refers to a process of heat treatment while adding and mixing a predetermined amount of flavonoid glycoside. In other words, it refers to a step of adding a predetermined amount of the flavonoid glycoside to the seasoning liquid containing raw soy sauce in a heated state at an arbitrary timing and adding a predetermined amount. In the present invention, the raw soy sauce is a soy sauce in the burning process in the production process, but the enzyme made by the koji mold planted in the production process is not inactivated, derived from the raw material, or from the air These types of bacteria are also included in a state where they are not sterilized to an acceptable level as food.
In any step, it is preferable to stir when mixing the flavonoid glycoside, and the flavonoid glycoside may be added while stirring the seasoning liquid containing raw soy sauce, or the seasoning liquid containing raw soy sauce The flavonoid glycoside may be added to and stirred.

  In the present invention, the heat treatment refers to heating a mixture of a seasoning liquid containing raw soy sauce and a flavonoid glycoside under specific conditions. The heating temperature varies depending on the type and amount of the seasoning liquid and flavonoid glycoside, but is preferably 60 ° C. or higher, more preferably 70 to 130 ° C., further 75 to 120 ° C., particularly 80 to 100 ° C., particularly 85 to 95 ° C. It is preferable from the viewpoints of flavor, stability, color and the like. Even when the flavonoid glycoside is mixed, the flavor derived from the substance does not occur, and the flavor fluctuation due to the menu is suppressed and the flavor is improved. Therefore, heating at 60 ° C. or higher is preferable.

  In the present invention, the heating time during the heat treatment varies depending on the heating temperature, but at 60 ° C., it is 10 minutes to 24 hours, further 20 minutes to 10 hours, particularly 30 minutes to 2 hours, especially 40 minutes to 1.5 hours. Time is preferable from the viewpoints of flavor, stability, color and the like. In the case of 80 ° C., 2 minutes to 3 hours, 5 minutes to 2 hours, particularly 10 minutes to 1.5 hours, particularly 20 minutes to 1 hour are preferable from the viewpoint of flavor, stability, color and the like. . In addition, the heating temperature and the heating time may be combined and heated at 60 to 70 ° C. for 40 minutes or more, and then heated at 80 ° C. for 2 minutes or more.

  In the present invention, the heat treatment may be defined by the product temperature of the liquid seasoning. During the heat treatment, heating is preferably performed so that the product temperature (center temperature of the sample) is 60 ° C. or more, and further heating is performed to be 70 to 130 ° C., particularly 80 to 98 ° C., and more preferably 85 to 95 ° C. Is preferable from the viewpoints of flavor, stability, color and the like. When the product temperature is 60 ° C., the heat treatment is preferably performed for 10 hours or less from the point of time when the temperature reaches 60 ° C. (60 ° C. reaching temperature), and further 20 minutes to 5 hours from the time when the temperature reaches 60 ° C. From the viewpoint of flavor, stability, color and the like, a heat treatment of min. To 2 hours, especially 40 minutes to 1.5 hours from the time of reaching 60 ° C. is preferable. In the case where the product temperature is 80 ° C., a heat treatment of 3 hours or less from the time when the temperature reaches 80 ° C. (80 ° C. reaching temperature) is preferable, and further 5 minutes to 2 hours from the time when the temperature reaches 80 ° C. A heat treatment of from minutes to 1.5 hours, particularly from 20 minutes to 1 hour from the time of reaching 80 ° C. is preferred from the viewpoint of flavor, stability, color and the like. In the case of the product temperature of 85 ° C., a heat treatment of 1 hour or less from the time when the product temperature reaches 85 ° C. (85 ° C. reaching temperature) is preferable, and further 3 to 50 minutes from the time of reaching 85 ° C. Heat treatment for 40 minutes, particularly 10 to 30 minutes from when the temperature reaches 85 ° C., is preferable from the viewpoint of flavor, stability, color and the like. In the case of the product temperature of 90 ° C., a heat treatment of 50 minutes or less from the time when the temperature reaches 90 ° C. (90 ° C. reaching temperature) is preferable, and further 30 seconds to 40 minutes from the time when the temperature reaches 90 ° C. From the viewpoint of flavor, stability, color and the like, heat treatment for -30 minutes, especially 5 to 20 minutes from the time of reaching 90 ° C is preferable.

  The apparatus used in the heat treatment process may be any heating device that can easily obtain a temperature of 60 ° C. or higher, but it is a direct-fired ground pot, a steam or hot water type double can, a serpentine tube, and a multi-tube type. A continuous heater (pipe heater) and a plate heat exchanger (plate heater) are exemplified.

  In the present invention, a seasoning solution containing raw soy sauce and a flavonoid glycoside are added and mixed, and even when heated to produce a liquid seasoning, a seasoning solution containing raw soy sauce and a flavonoid glycoside Subsequent to the step of mixing, a heat treatment step may be performed to produce a liquid seasoning. Although the same effect can be obtained by any of the production methods, it is preferable to perform a heat treatment step after the step of mixing the seasoning liquid containing raw soy sauce and the flavonoid glycoside from the viewpoint of simplification of the production method. In addition, it is not preferable to add a flavonoid glycoside from brewing soy sauce because the flavonoid glycoside is decomposed by an enzyme or the like.

  In the present invention, when producing low-salt soy sauce and low-salt soy sauce as liquid seasonings, raw soy sauce with reduced salt content by electrodialysis or salting-out / dilution (reduced salt soy sauce, low salt soy sauce) Or after mixing with or after mixing the flavonoid glycosides, or raw soy sauce with reduced salt content by electrodialysis or salting-out / dilution of raw soy sauce (reduced salt soy sauce, low Salted soy sauce) is prepared, and the seasoning liquid containing the soy sauce and the flavonoid glycoside are mixed or mixed, and then manufactured by a method of performing a heat treatment or the like.

  Excessive intake of salt has an adverse effect on kidney disease, heart disease, and hypertension, so in order to limit the intake of salt, low-salt raw soy sauce in which the amount of sodium in 100 g of product is 9 g or less as salt, It is preferable to use low salt soy sauce of more than 9 g and less than 14.5 g, which is compatible with flavonoid glycosides. Therefore, it is preferable to use reduced salt raw soy sauce and low salt raw soy sauce (hereinafter referred to as reduced salt raw soy sauce) as the liquid seasoning and use the production method of the present invention.

  In low-salt raw soy sauce, the salt content is less than 14.5%, preferably as low as 9% or less, and potassium is 0.5 to 4.2%, further 1 to 3.6%, particularly 1.5. It is preferable to set it to -3.1% from the point which enhances salty taste and does not produce a bitter taste, although salt content is low. 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%, more preferably 2 to 6%, particularly preferably 3 to 5%.

  In order to adjust the salt content and the potassium content to the above ranges, for example, (1) a method of producing raw soy sauce using a mixed solution of sodium chloride and, for example, potassium chloride as feed water, (2) a solution of potassium chloride alone A method of mixing raw soy sauce obtained using as a feed water and fresh soy sauce obtained using a salt water alone as feed water, (3) electrodialysis of normal soy sauce using saline as feed water, The method etc. which add potassium chloride to the desalted raw soy sauce which removed salt by membrane treatment etc. are mentioned. In this case, the mixing in the method (2), the electrodialysis in the method (3), the membrane treatment, the addition of potassium chloride, etc. may be performed at any point in the production of the liquid seasoning. Is preferably performed before mixing the flavonoid glycoside, and is preferably performed before the heat treatment. In addition, when adding potassium chloride, it is preferable to carry out simultaneously with mixing a flavonoid glycoside from the point of simplification of flavor and a manufacturing method.

  In low-salt raw soy sauce, it is preferable that the nitrogen content is 1.2% or more from the viewpoint of enhancing salty taste and not causing bitterness despite the low salt content. Further, the nitrogen content is more preferably 1.3% or more, further 1.4% or more, particularly 1.4 to 2%, and particularly preferably 1.6 to 2%.

  Furthermore, in low-salt raw soy sauce, it is preferable that the acidic amino acid exceeds 2% and / or the basic amino acid exceeds 1% from the viewpoint of enhancing the salty taste and not causing bitterness despite the low salt content. . The acidic amino acid is more preferably more than 2% and not more than 5%, more preferably 2.4 to 4.5%, and particularly preferably 2.5 to 3.8% from the viewpoint of salty persistence. The basic amino acid is more preferably more than 1% and 3% or less, further preferably 1.2 to 2.5%, particularly preferably 1.5 to 2% from the viewpoint of salty taste. In addition, these amino acids include those derived from raw materials, and when the amount is less than the above range, it is preferable to add an acidic amino acid, a basic amino acid or the like. The “acidic amino acid, basic amino acid” referred to in the present invention refers to a free amino acid or amino acid salt, but the content defined in the present invention refers to a value converted to a free amino acid.

  Of acidic amino acids and basic amino acids, aspartic acid and glutamic acid, which are acidic amino acids, are preferable from the viewpoint of salty sustainability, and it is more preferable to use aspartic acid and glutamic acid in combination from the viewpoint of salty sustainability. In this case, the content of aspartic acid is preferably 1 to 3%, more preferably 1.2 to 2.5%, and particularly preferably 1.2 to 2%, 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%, more preferably 1.2 to 2%, and particularly preferably 1.3 to 1.8% from the viewpoint of sustaining salty taste. 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.

  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% in terms of salty irritation, and the content of histidine is 0.2 to 2%, more preferably 0.5 to 1%. It is preferable in terms of enhancement and durability. When these basic amino acids are also based on brewing seasonings, they also include those derived from raw materials.

  In particular, the mass ratio of aspartic acid / potassium is preferably 0.25 or more, more preferably 0.3 or more, particularly 0.46 or more, and particularly 0.5 or more to eliminate the bitterness derived from potassium chloride. It is preferable from the point. In addition, the mass ratio of the aspartic acid / nitrogen content is preferably 0.5 or more, more preferably 0.6 or more, and particularly preferably 0.7 or more from the viewpoint of enhancing saltiness and improving sharpness. preferable.

  The nitrogen content of normal soy sauce is 1.2% to 1.6%. To make the nitrogen content 1.6% or more, soy sauce brewed by the usual method is added to amino acids, preferably acidic amino acids. And / or basic amino acids, more preferably aspartic acid and / or glutamic acid, are added so as to be in the above-mentioned ranges, respectively, or concentration and desalting can be performed. For example, the method of removing salt by vacuum concentration and adjusting the dilution rate with volatile components containing water as a main component, and the movement of hydrated water of ions that occur when salt is removed by an electrodialyzer Thus, there is a method of concentrating the 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 this case, treatments such as the steps of adding, concentrating and desalting these amino acids may be performed at any time during the production of the liquid seasoning, but before mixing the flavonoid glycoside from the point that the flavor is good. It is preferable to carry out, and it is preferred to carry out before the heat treatment. In addition, when adding an amino acid, it is preferable from the point of simplification of flavor and a manufacturing method to carry out simultaneously with mixing a flavonoid glycoside.

  The liquid seasoning in the present invention preferably contains an umami seasoning. It is preferable that the content of the umami seasoning in the liquid seasoning is 0.1 to 10% because a mellow and rich flavor can be produced, more preferably 0.5 to 7%, and further 1 to 1%. The content of 5%, particularly 1.5 to 4%, particularly 2 to 3.5% is preferable in terms of the flavonoid's off-flavor, aging flavor and flavor balance.

  Umami seasonings include protein / peptide seasonings, amino acid seasonings, nucleic acid seasonings, extract seasonings, organic acid salt seasonings, amino acid seasonings, nucleic acid seasonings, organic Acid salt seasonings and a mixture of two or more of these are preferred in terms of aging flavor, soy sauce feeling, dashi flavor, citrus flavor, and flavor balance. Industrially, it is preferable in terms of production efficiency and cost to use a soup stock and add a umami seasoning to the content so that the content falls within the above range while suppressing the raw odor and taking advantage of the flavor. The addition of the umami seasoning may be performed at any time during the production of the liquid seasoning, but it is preferably performed at the same time as the mixing of the flavonoid glycoside from the viewpoint of the flavor and the production process.

  As the soup stock, it can be used as long as it is usually used for soup, dashi split soy sauce, ponzu. In other words, crushed fish buns such as bonito, soda bun, bonito, bonito, bonito, bonito, etc. What is obtained by extraction with hot water, alcohol, soy sauce, etc., what is obtained by extracting seaweeds such as kelp, mushrooms such as shiitake mushrooms, what is obtained by extracting these after mixing them, these A mixture of these extracts can be used.

  Examples of nucleic acid seasonings include sodium, potassium or calcium salts such as 5'-guanylic acid and inosinic acid. The content of the nucleic acid seasoning is preferably 0 to 0.2%, particularly preferably 0.01 to 0.1%.

  Examples of the amino acid seasoning include acidic amino acids, basic amino acids, and salts thereof. In the present invention, the content of the amino acid seasoning in the liquid seasoning is preferably such that the acidic amino acid exceeds 2% and / or the basic amino acid exceeds 1%. Further, the acidic amino acid content is more than 2% and not more than 5%, more preferably 2.4 to 4.5%, and particularly preferably 2.5 to 3.8% from the viewpoint of aging flavor and flavor balance. The basic amino acid content is preferably more than 1% and 3% or less, more preferably 1.2 to 2.5%, and particularly preferably 1.5 to 2% from the viewpoint of the persistence of salty taste. In the present invention, those based on brewing seasonings are preferred from the viewpoint of aging flavor and flavor balance, but in this case, amino acids include those derived from raw material soy sauce, and if they are less than the above range, It is preferable to further add acidic amino acids, basic amino acid salts and the like. 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 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 aging flavor and flavor balance, and it is further preferable to use aspartic acid and glutamic acid in combination. It is preferable from the viewpoint of balance. In this case, the content of aspartic acid is preferably more than 1% and 3% or less, more preferably 1.2 to 2.5%, and particularly preferably 1.2 to 2% from the point of aging flavor and flavor balance. 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 further add L-aspartic acid, sodium L-aspartate, and the like. Further, the content of glutamic acid is preferably more than 1% and 2% or less, more preferably 1.2 to 2%, and particularly preferably 1.3 to 1.8% from the viewpoint of aging flavor and flavor balance. When glutamic acid is based on a brewing seasoning, it also includes those derived from raw materials. When it is less than the above range, it is preferable to further add L-glutamic acid, sodium L-glutamate and the like.

  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% from the viewpoint of aging flavor and flavor balance, and the content of histidine is 0.2 to 2%, more preferably 0.5 to 1%. It is preferable from the point of flavor and flavor balance. When these basic amino acids are also based on brewing seasonings, they also include those derived from raw materials.

  Examples of those other than the above include glycine, alanine, phenylalanine, cystine, threonine, tyrosine, isoleucine, or a sodium salt or potassium salt thereof, and these can be used alone or in combination. When the amino acid content after blending is converted to free amino acid, glycine is over 0.3%, alanine is over 0.7%, phenylalanine is over 0.5%, cystine is over 0%, threonine is 0 More than .3%, tyrosine is more than 0.2%, isoleucine is more than 0.5%, and the upper limit is preferably 1.5% or less. Among them, isoleucine is preferable in terms of aging flavor and flavor balance, and the content is preferably 0.5 to 1%.

  The amino acid content can be measured using an amino acid analyzer (Hitachi L-8800). The content of nucleic acids and organic acids can be measured using high performance liquid chromatography (HPLC) ("Soy Sauce Test Method", edited by Japan Soy Sauce Research Institute, sold by Sokyo Co., Ltd., 1985).

  In the present invention, as an organic acid salt-based seasoning, sodium salts, potassium salts, and the like of organic acids such as lactic acid, succinic acid, malic acid, citric acid, tartaric acid, and gluconic acid can be used. In particular, disodium succinate and sodium gluconate are preferable. The content of these liquid seasonings is preferably 0 to 0.3%, particularly preferably 0.05 to 0.2%.

  The liquid seasoning in the present invention is not only umami seasoning, but also acidulants, inorganic salts, acids, amino acids, nucleic acids, saccharides, excipients, spices, seasonings other than umami, and antioxidants as necessary. It can be produced by blending various additives that can be used in foods such as coloring agents, preservatives, reinforcing agents, emulsifiers, herbs, and water, and stirring and mixing. These additions may be performed at any point in the production of the liquid seasoning, but preferably, after adding the liquid substance to the seasoning liquid, the powdery substance is added to the seasoning liquid, or the liquid state is previously added. Mixing the substance and the powdery substance and adding the dissolved substance to the seasoning liquid is less likely to become lumpy and is preferable in terms of workability. Furthermore, it is preferable from the viewpoint of simplification of the manufacturing method and workability that a liquid substance is added to a seasoning liquid containing raw soy sauce, and then a powdery substance is added, followed by heat treatment. In particular, the powdery substance is preferably used at the same time as the flavonoid glycoside is mixed from the viewpoint of flavor, workability, and simplification of the production method.

  In the present invention, lactic acid, acetic acid, succinic acid, malic acid, citric acid, tartaric acid and the like can be used as the sour agent. 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 to 2%, particularly preferably 0.3 to 1%. The content of malic acid and citric acid is preferably 0 to 0.2%, particularly preferably 0.02 to 0.1%. Vinegar, fruit juice, etc. can also be used as needed. In the case of producing ponzu or the like, it is preferable in terms of flavor to use citrus juice such as yuzu, daidai, sudachi, kabosu and lemon.

  In the present invention, in addition to the flavonoid glycoside, a substance having a blood pressure lowering action may be added. Examples of substances having a blood pressure lowering action include γ-aminobutyric acid, vinegar, nicotianamine, nucleic acid derivatives, soy sauce cake, sphingolipids, flavonoids other than flavonoid glycosides, polyphenols, angiotensin converting enzyme inhibitory substances and the like. The content of these substances in the liquid seasoning is preferably 0.05 to 5%, more preferably 0.2 to 3%, and particularly preferably 0.5 to 2% in terms of physiological function, flavor, and stability. The addition of these substances having a blood pressure lowering effect may be performed at any point in the production of the liquid seasoning, but it may be performed simultaneously with the mixing of the flavonoid glycosides in terms of flavor and simplification of the production method. To preferred.

  In the present invention, the pH of the liquid seasoning is preferably 3 to 6.5, more preferably 4 to 6, and particularly preferably 4.5 to 5.5 from the viewpoint of flavor. Furthermore, in the case of acidic seasonings such as soup, the pH is 3 to 6.5, more preferably 4 to 6, particularly 4.5 to 5.5, especially 4.5 to 5, in terms of flavor and storage stability. To preferred. In addition, in the case of a strongly acidic seasoning such as ponzu, the pH is 2 to 5, more preferably 3 to 4.5, especially 3.5 to less than 4.5, and particularly 3.8 to 4 for flavor and storage. From the viewpoint of sex. Furthermore, it is preferable to have special values of 4 to 9% chlorine and 20 to 45% solid content.

  In the production method of the present invention, it is preferable to perform filling. Filling refers to a process of filling a container with a liquid seasoning that has been heat-treated or that is to be heat-treated later. By making the container-packed liquid seasoning filled in a container and sealed, deterioration of the flavonoid glycoside and change in flavor can be suppressed during distribution, which is preferable.

  In the present invention, as the filling step, (1) after the heat treatment, the container is filled before the temperature of the liquid seasoning is lowered. (2) after the heat treatment, the liquid seasoning is cooled and filled into the container. (3) Heat treatment is performed after filling the container, but (1) or (2) is preferable, and (2) is particularly preferable in terms of flavor, stability, color, and storage stability.

  In the production method of the present invention, the capacity of the container used in the filling step is preferably 5 mL to 20 L, then preferably 10 mL to 5 L, more preferably 50 mL to 2 L, further 100 mL to 1 L, particularly 300 mL to 800 mL. Particularly preferred is 450 to 700 mL in terms of stability and ease of use. The container used in the present invention is a normal container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container, a synthetic resin bag, a glass bottle, etc. Can be offered at. As a paper container, a laminated material including a paper base material and a barrier layer (a metal foil such as aluminum, an ethylene-vinyl alcohol copolymer, a vinylidene chloride polymer, etc.) and a heat-sealable resin layer is used. Etc.

Furthermore, the container used in the present invention preferably has an oxygen permeability index of 0.8 (cm ³ / day · m ² ) or less. The “oxygen permeability index” as used in the present invention is obtained by dividing the “oxygen permeability” (unit: cm ³ / day · bottle) determined by the JIS method (K 7126 B method) by the surface area of the container, ^The value converted per unit. Specifically, the oxygen permeability is determined by supplying oxygen to one of the test pieces (containers) using an apparatus manufactured by MOCON, flowing nitrogen carrier gas at the same pressure to the other, and passing the oxygen through an oxygen detector. It is the value (20 degreeC, relative humidity 60%) measured using. The oxygen permeability index of the container used in the present invention is preferably 0 to 0.6, more preferably 0 to 0.4, further 0.01 to 0.2, particularly 0.02 to 0.15, and particularly 0.05. It is -0.12 from the point of flavonoid glycoside bioactive function maintenance and flavor maintenance.

  The container used in the present invention can be obtained by appropriately selecting the material of the inner layer / intermediate layer / outer layer so as to have the above-mentioned barrier performance and bonding with an adhesive as necessary. As the material of the inner layer and the outer layer, it is barrier property to use polypropylene (PP), polyethylene (PE), polyethylene terephthalate (PET), these stretched products, density-modified products, or a combination of these materials and other materials. From the viewpoints of appearance, workability, storage stability, feeling of use, and strength. Of these, more preferably, polypropylene, stretched polypropylene, polyethylene, stretched polyethylene, high density polyethylene, medium density polyethylene, low density polyethylene, linear low density polyethylene, stretched polyethylene terephthalate, more preferably polypropylene, stretched polypropylene, High density polyethylene, in particular high density polyethylene, should be used.

  Moreover, what coated the carbon film and the silicon film on the inside and outside of the single-layer resin container or the multilayer resin container described above so as to have the barrier performance may be used. For example, polyethylene terephthalate coated with a carbon film or a silicon film can be used. Furthermore, a single layer preform formed by dry blending various nylon resins (for example, MXD-6 nylon resin (MxD-6Ny)) such as a metaxylene group-containing polyamide resin to the PET resin so as to have the barrier performance described above. It may be used.

  As the intermediate layer of the container used in the present invention, it is preferable to use an ethylene-vinyl alcohol copolymer (EVOH) having a high oxygen permeation barrier property in terms of barrier properties, storage stability and feeling of use. For example, an ethylene-vinyl acetate copolymer having an ethylene content of 20 to 60 mol%, particularly 25 to 50 mol%, can be obtained with a saponification degree of 96 mol% or more, particularly 99 mol% or more. A saponified copolymer is used. The ethylene-vinyl alcohol copolymer preferably has a molecular weight sufficient to form a film.

  Examples other than the ethylene-vinyl alcohol copolymer include nylon 6, nylon 6,6, nylon 6 / 6,6 copolymer, metaxylylene adipamide, nylon 6,10, nylon 11, and nylon 12. And polyamides such as nylon 13.

When sufficient adhesion with other layers is not obtained, as in the case of using an ethylene-vinyl alcohol copolymer, it is preferable to use an adhesive. Examples of the adhesive include thermoplastic resins having a carbonyl group based on a carboxylic acid, a carboxylic acid amide, a carboxylic acid ester, or the like in the main chain or side chain. Specifically, ethylene-acrylic acid copolymer, ion-crosslinked olefin copolymer, maleic anhydride grafted polyethylene, maleic anhydride grafted polypropylene, acrylic acid grafted polyolefin, ethylene-vinyl acetate copolymer, copolymer polyester, One type or a combination of two or more types such as copolymer polyamides may be mentioned. These adhesive resins are useful for lamination by coextrusion or sandwich lamination. In addition, for the adhesive lamination of the oxygen-permeable barrier film and the moisture-permeable barrier film formed in advance, an isocyanate-based or epoxy-based thermosetting adhesive resin is also used.
Among these, it is particularly preferable to use Admer made by Mitsui Chemicals, Inc. or Modic made by Mitsubishi Chemicals, which adheres an ethylene-vinyl alcohol copolymer.

In order to impart not only the above-mentioned barrier properties but also transparency to the container used in the present invention, for example, the inner layer and the outer layer are composed of a polypropylene (PP) layer that is a highly transparent orientation thermoplastic resin, and an intermediate layer It is preferable to have a four-layer structure including a cyclic olefin polymer (COP) layer and an ethylene-vinyl alcohol copolymer (EVOH) layer. Further, an adhesive layer is interposed between the PP constituting the inner layer and the outer layer, and the COP and EVOH layers constituting the intermediate layer.
Here, the cyclic olefin polymer (COP) is a resin having excellent transparency and moisture barrier properties. As this COP, for example, ZEONOR (cycloolefin polymer) manufactured by Nippon Zeon Co., Ltd. or Mitsui Chemicals, Inc. Abel (cyclic / olefin / copolymer) can be used.

  If the container used for this invention has the said barrier property and transparency, it can be manufactured by a publicly known method. For example, in the production of a multilayer extrusion molded body, melt molding may be performed with an extruder corresponding to each resin layer, and then extrusion molding may be performed using a multilayer multiple die. For the production of a multilayer injection molded article, injection molding may be performed by a co-injection method or a sequential injection method using the number of injection molding machines corresponding to the type of resin.

  In the production method of the present invention, it is preferable from the viewpoint of flavor and stability that the cooling step is performed as necessary. A cooling process is a process of cooling the liquid seasoning which passed through the heat processing process, and the liquid seasoning which passed through the filling process further. The cooling condition is preferably 10 ° C. or more lower than the heating temperature, more preferably 20 ° C. or more, and more preferably 30 ° C. or more from the viewpoint of flavor and flavonoid glycoside deterioration suppression. The cooling temperature is preferably 70 ° C. or lower, more preferably 5 to 65 ° C., particularly 10 ° C. to 50 ° C., and particularly preferably 15 to 30 ° C. from the viewpoint of flavor and flavonoid glycoside degradation. The apparatus used in the cooling process may be any cooling apparatus that can easily obtain an assumed cooling temperature, but it is preferable to use a plate-type heating and cooling apparatus.

  The liquid seasoning of the present invention has an effect of remarkably improving hypertension by continuous ingestion. Therefore, the liquid seasoning container of the present invention is “suitable for those who are concerned about blood pressure”, “suitable for those with high blood pressure”, “has a function of lowering blood pressure”, “blood pressure adjustment” Can be displayed.

Example 1 (Test products 1 to 4)
(1) Manufacturing method of liquid seasoning The liquid seasoning was manufactured with the mixing | blending and heat processing method which are shown below and Table 1. [Combination]
0.7 of hesperidin sugar adduct (αG-hesperidin PA-T, manufactured by Toyo Seiki Co., Ltd., Y / (X + Y) = 0.33) as a flavonoid glycoside to raw soy sauce (Irimasa Shoyu Co., Ltd./raw shibori soy sauce) % Was added and dissolved by stirring. A soy sauce to which no hesperidin sugar adduct was added was used as a comparative sample.

[Heat treatment method]
20 g of each sample was placed in a glass sample bottle (30 mL volume), covered with aluminum foil, immersed in a water bath (100 ° C.) and heated. The sample was heated while measuring the product temperature with a thermometer, and when it reached 80 ° C., it was immersed in a separately prepared water bath (80 ° C.) and heated for a predetermined time (30 minutes). Thereafter, the mixture was cooled with running water and covered to produce a liquid seasoning. A product containing a hesperidin sugar adduct and subjected to heat treatment was designated as test product 1, and a product obtained without heat treatment and containing a hesperidin sugar adduct was designated as test product 2. Further, a test product 3 containing hesperidin sugar adduct and not subjected to heat treatment was designated as test product 3, and a sample containing no hesperidin sugar adduct and not subjected to heat treatment was designated as test product 4.

(2) Flavor evaluation About the test products 1-4 obtained by (1), the flavor evaluation as soy sauce was performed by sensuality.
The results are shown in Table 1.

  As shown in Table 1, Test Product 1 did not feel any flavonoid-derived taste, and had a good flavor with a top fragrance and a mellow and rich aftertaste in a well-balanced manner. On the other hand, the test products 2, 3, and 4 had no top fragrance and aftertaste, and lacked the flavor balance. Thus, it became clear that the flavor of a liquid seasoning improves remarkably by heat processing.

Example 2 (test products 5 to 15)
(1) Manufacturing method of liquid seasoning The liquid seasoning was manufactured with the mixing | blending and heat processing method which are shown below and in Table 2.
[Combination]
Hesperidin sugar adduct (αG-hesperidin PA-T, manufactured by Toyo Seiki Co., Ltd.) as a flavonoid glycoside in 100 parts by weight (hereinafter referred to simply as “part”) of raw soy sauce (Irimasa Shoyu Co., Ltd./raw shibori soy sauce) /(X+Y)=0.33) was added and dissolved by stirring. In addition, fresh soy sauce to which no hesperidin sugar adduct was added was used as a comparative sample.

[Heat treatment method]
Each of the above samples was placed in a glass sample bottle (6 mL volume) in 5 g portions, dispensed and covered, and then immersed in a water bath of heating temperature + 5 ° C. shown in Table 2 and heated. The sample was heated while measuring the product temperature with a thermometer, and when it reached the set temperature, it was immersed in a separately prepared water bath (adjusted to the set temperature) and heated for the time shown in Table 2. Then, it cooled with running water and manufactured the liquid seasoning. In addition, the soy sauce which does not contain a hesperidin sugar adduct and is not heat-treated was designated as test product 5, and the sample obtained without heat treatment even when the same amount of hesperidin sugar adduct was added to the soy sauce was designated as test product 6.

(2) Flavor evaluation method Using the liquid seasoning obtained in (1), the flavor was evaluated sensorily according to the following evaluation criteria. The results are shown in Table 2.

[Evaluation criteria for overall flavor balance]
A: The fragrance and the flavor balance of the first taste, middle taste and aftertaste are very good and preferable.
B: The flavor balance of fragrance and the taste of taste, medium and aftertaste is good and slightly preferred.
C: Slightly lacking in fragrance and a balance of flavors of the first taste, middle taste and aftertaste, which is not preferable.
D: Unsatisfactory and unsatisfactory in balance of flavor of first taste, middle taste and aftertaste.

[Evaluation criteria for fragrance]
A: There is no stuffy odor and a fresh scent is felt, which is preferable.
B: There is almost no stuffy odor, and a fresh scent is slightly felt, which is slightly preferable.
C: A slightly scented odor or a fresh fragrance is not felt, which is somewhat undesirable.
D: Unpleasant odor due to feeling of stuffiness or fresh scent.

[Evaluation criteria for aftertaste]
A: It is mellow and preferable.
B: The mellowness is somewhat felt and is slightly preferred.
C: Mildness is not felt so much, which is somewhat undesirable.
D: Since mellowness is not felt, it is not preferable.

  As shown in Table 2, the test products 7 to 15 were superior to the test products 5 and 6 in overall flavor balance, fresh fragrance, mildness of aftertaste, and good flavor. Moreover, the flavor derived from flavonoid was hardly felt. It was revealed that the flavor of the liquid seasoning is remarkably improved by performing the heat treatment in this way.

  Next, using the test product 12, a cooked product (spinned with spinach and simmered with gold candy) was prepared by the following cooking method, and the taste was evaluated sensorily. As a result, the flavonoid-derived taste was not felt at all in the cooked product, and the flavor balance was excellent and the flavor was very good.

<Soaking in spinach>
After boiling boiled spinach and cooling it with tap water, the water was thoroughly squeezed. Next, 5 g of a liquid seasoning was applied to 100 g of this cut with a knife to a width of 5 cm to prepare a spinach soak.

<Simmering of gold candy>
Kinmeji (4 slices of 100g each) was wiped with water, and knives were placed diagonally on the skin. In a pan, sugar (1 cup of potato), mirin (1 cup of potato), sake (3 cups of potato) and liquid seasoning (4 cups of potato) were simmered, and the gold candy was lined up. When boiled, scooped the ak and covered it with paper, and boiled for 7 minutes on low heat. Next, while simmering the broth with a spoon, it was boiled on a slightly high heat for 2 minutes to prepare a simmered konme candy.

Claims (5)

Mixing the seasoning liquid containing raw soy sauce and the sugar adduct of flavonoid glycosides, followed by heat treatment, or heat treatment while mixing the seasoning liquid containing raw soy sauce and the sugar adduct of flavonoid glycosides The manufacturing method of the liquid seasoning including the process to do. Furthermore, the manufacturing method of the liquid seasoning of Claim 1 including a filling process. The method for producing a liquid seasoning according to claim 1 or 2, wherein the heat treatment is performed at 60 ° C or higher. The method for producing a liquid seasoning according to any one of claims 1 to 3, wherein the sugar adduct of the flavonoid glycoside satisfies the following formula (1).
Y / (X + Y) = 0.05-1 Formula (1)
Here, X and Y are the following numbers, respectively.
X: Number of OH groups bonded to the benzene ring in one flavonoid molecule
Y: Number of OCH ₃ groups bonded to the benzene ring in one flavonoid molecule The liquid seasoning manufactured by the method of any one of Claims 1-4.