JP4579168B2 - Container liquid seasoning - Google Patents

Description

  The present invention relates to a containerized liquid seasoning that is low sodium and contains potassium and the like.

Sodium has a main salty taste, is useful as a seasoning, and is contained in almost all foods in some form. Moreover, it is one of the electrolytes important for living bodies, and an essential component for maintaining homeostasis. However, the relationship between sodium overdose and hypertension, heart disease, and kidney disease has been clarified, and the desire to refrain from sodium overdose tends to increase year by year.
Then, although the technique (patent document 1) which strengthens salty taste by reducing the amount of sodium and mix | blending potassium is proposed, the peculiar taste derived from potassium is felt and it is not preferable. On the other hand, as a method for masking the taste of potassium, techniques such as sugar alcohol, stevia, organic acid / salt, ammonium chloride and amino acids, and mineral balance adjustment are disclosed (Patent Documents 2 to 10). ). In addition, techniques for blending glutamic acid, inosinic acid, and the like are known (Patent Documents 11 to 13).
On the other hand, it is known that peptides having angiotensin converting enzyme inhibitory activity are effective in suppressing blood pressure elevation (Patent Documents 14 to 16).

Japanese Patent Publication No.47-13698 JP-A-62-32855 JP-A-57-186460 JP 58-209957 A Japanese Patent Publication No. 58-212764 JP 59-55165 Japanese Patent Laid-Open No. 1-13968 Japanese Unexamined Patent Publication No. 3-139258 Japanese Patent Laid-Open No. 11-187841 JP 2000-308468 A JP 58-94368 A JP 2000-253849 JP 2002-142715 A Japanese Patent Laid-Open No. 2-167052 Japanese Patent Laid-Open No. 5-27297 JP 2004-290088 A

In the above-described conventional technology, there are problems such as that a sufficient effect cannot be obtained for suppressing the off-tasting taste derived from potassium, and the flavor balance is impaired, and it cannot be said that the flavor can be continuously ingested. Therefore, it is desired to obtain a packaged liquid seasoning that can enhance the salty taste, suppress the off-flavor from potassium, have a good flavor balance, and can be continuously ingested despite the small amount of sodium.
An object of the present invention is to provide a container-packed liquid seasoning that can enhance the salty taste, suppress the off-flavor from potassium, have a good flavor balance, and can be continuously ingested even though the amount of sodium is small.

  The inventor has studied a container-packed liquid seasoning having a good flavor and usefulness. As a result, by blending sodium, potassium, specific peptides and ethanol in specific proportions, the salty taste is enhanced despite the small amount of sodium, the off-potency derived from potassium is suppressed, the flavor balance is good, and continuous intake It has been found that possible containerized liquid seasonings are obtained.

That is, the present invention provides the following (A), (B), (C) and (D),
(A) Sodium 2 to 5.5% by mass
(B) Potassium 0.5-6 mass%
(C) 0.01 to 10% by mass of a peptide having a molecular weight of 1500 to 8000
(D) Ethanol 0.2-10 mass%
The container-packed liquid seasoning containing this is provided.

  According to the present invention, it is possible to obtain a packaged liquid seasoning having a good flavor that enhances the salty taste even though the amount of sodium is small, suppresses the off-flavor from potassium, has a good flavor balance, and can be continuously ingested. it can. And the manufacture of the foodstuff with little sodium amount is attained by using the container-packed liquid seasoning of this invention.

  In the container-packed liquid seasoning of the present invention, it is necessary to contain (A) sodium, (B) potassium, (C) a peptide having a molecular weight of 1500 to 8000, and (D) ethanol.

  The container-packed liquid seasoning of the present invention contains (A) 2 to 5.5% by mass of sodium (hereinafter simply referred to as “%”), preferably 2.7 to 5.1%, more preferably Containing 3.3 to 4.7%, further 3.55 to 4.52%, particularly 3.61 to 4.32%, particularly 3.73 to 4.25%, salty taste, flavor balance, storage stability This is preferable in terms of cost.

  In the present invention, sodium (Na) is a kind of alkali metal and is an element having an atomic number of 11 and an atomic weight of 23. It is one of the important electrolytes for the human body, and most of it is distributed in the extracellular fluid. The concentration is maintained at about 135 to 145 mol / L and occupies most of the cations in the extracellular fluid. Therefore, excessive intake of sodium is a major cause of hypertension due to water retention for maintaining the concentration.

  In the present invention, inorganic sodium salts, organic acid sodium salts, amino acid sodium salts, nucleic acid sodium salts, and the like can be used as sodium. Specific examples include sodium chloride, sodium glutamate, sodium aspartate, sodium gluconate, sodium succinate, sodium inosinate, sodium guanylate, and a mixture of two or more thereof. Use of sodium chloride as sodium chloride is preferable in terms of cost.

  Various salt is commercially available, but 0.01 to 2 parts of magnesium chloride and 0 to 0 of calcium chloride with respect to 100 parts by weight of sodium chloride (hereinafter simply referred to as “parts”) on a dry matter basis. What contains 0.01-2 parts and 0.01-2 parts of potassium chloride is preferable at the point of flavor and industrial productivity.

  In the present invention, the sodium content can be measured by an atomic absorption photometer (Z-6100 Hitachi Polarized Zeeman atomic absorption photometer).

  In the container-packed liquid seasoning of the present invention, the content of (B) potassium is 0.5-6%, preferably 1-5%, more preferably 1.5-4.2%, especially 1.7-. 3.1%, particularly 1.8 to 2.7%, is preferable from the viewpoint of enhancing the salty taste despite low sodium content and not producing a peculiar taste derived from potassium such as bitterness and pungent taste. 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, its content should be 1 to 10%, preferably 1.5 to 8%, further 2 to 6%, particularly 3 to 5%, especially 3.5 to 4.5%. preferable.

  In the present invention, the potassium content can be measured by an atomic absorption photometer (Z-6100 type Hitachi Polarized Zeeman atomic absorption photometer).

  In the container-packed liquid seasoning of the present invention, the content of the peptide (C) is 0.01 to 10% from the viewpoint of salty taste enhancement, potassium-derived taste-inhibition, peptide-specific flavor inhibition, and flavor balance. 0.05 to 5%, particularly 0.1 to 2%, particularly 0.2 to 1% is preferred.

  The molecular weight of the peptide used in the present invention is 1500 to 8000, preferably 2000 to 7000, more preferably 2500 to 6000, particularly 2700 to 5500, and more preferably 3000 to 5000, for enhancing the salty taste, suppressing the taste of potassium. It is preferable in terms of peptide-specific flavor suppression, flavor balance, and viscosity. In this invention, the molecular weight of a peptide is a weight average molecular weight calculated | required using the high performance liquid chromatography (GPC-HPLC) equipped with the gel filtration chromatography column.

  The peptides used in the present invention are preferably derived from food raw materials, more preferably derived from milk, cereal, cow, pig, chicken, fish, shellfish, and further derived from cow, pig, chicken, fish, shellfish, particularly pig. Preferred are those derived from fish, especially from pigs. Here, examples of peptides derived from grains include peptides obtained by hydrolyzing corn protein, soybean protein, wheat protein, etc. with enzymes, acids, etc., and particularly peptides obtained by treating corn protein with alkaline protease. (Japanese Patent Laid-Open No. 7-284369) is preferable. Fish-derived peptides are obtained by hydrolyzing scales, skin, bones, meat, etc. of mackerel, skipjack, tuna, saury, Thailand, flounder, cod, salmon, halibut, tilapia, etc. with enzymes, acids, alkalis, etc. Peptides obtained by hydrolyzing the fish-derived collagen, elastin, actin, and myosin with an enzyme are preferred, and peptides obtained by hydrolyzing the fish-derived collagen with an enzyme are particularly preferred. It is preferable in terms of salty taste enhancement, potassium-like taste inhibition, peptide-specific flavor inhibition, and flavor balance.

  Examples of commercially available peptides that can be used in the present invention include pig-derived SCP-3100 (made by Nitta Gelatin) and SCP-5000 (made by Nitta Gelatin), fish-derived Ikuos HDL-50F (made by Nitta Gelatin) and marine. Matrix (made by Yaizu Suisan Chemical) etc. are mentioned.

  In the present invention, it is preferable to use a peptide having an angiotensin converting enzyme inhibitory activity because an antihypertensive action can be expected. The strength of the 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 action can be expected in a low salt soy sauce system or a low salt soy sauce system. 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.

  As a commercially available peptide having angiotensin converting enzyme inhibitory activity that can be blended in the present invention, peptino (Nippon Food Chemicals, IC50: 130 μg / mL) as a corn-derived peptide, and glutamine peptide GP-1 (Nisshin) as a peptide derived from wheat Pharma, IC50: 508 μg / mL), 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.

  In the present invention, the content of (D) ethanol in the packaged liquid seasoning is 0.2 to 10%, preferably 0.5 to 7%, more preferably 1 to less than 5%, particularly 2 to 4. 5%, especially 3-4%, because it suppresses the peculiar taste derived from potassium, masks the peptide-specific flavor, and gives a refreshing taste, storage stability and good flavor balance as a whole. preferable.

  Furthermore, the content of (D) ethanol in the container-packed liquid seasoning is 5 to 250 parts, preferably 10 to 200 parts, more preferably 20 to 180 parts, and further 40 to 40 parts per 100 parts of (A) sodium. 170 parts, particularly 70 to 135 parts, especially 90 to 130 parts, are preferable from the viewpoints of potassium-derived off-flavor suppression, flavor balance, clean taste, and storage stability.

  In the present invention, the content of (D) ethanol refers to the total amount of the raw material-derived ethanol amount and the newly added ethanol amount. That is, as a raw material for seasoning, when using a fermented product, etc. in addition to brewing seasonings such as sake, sake such as wine, soy sauce, miso (honomirin, mirin-style seasoning, salt mirin, etc.) May be included. In that case, the sum of the amount of ethanol derived from the raw material and the amount of newly added ethanol is within the above range. The (D) ethanol content can be measured by using gas chromatography (GLC) (“Soy Sauce Test Method”, edited by Japan Soy Sauce Research Institute, Sokyo Association) Sales, 1985).

  The container-packed liquid seasoning of the present invention preferably contains (E) an umami seasoning. The content of the umami seasoning is preferably 0.1 to 10%, more preferably 0.5 to 7%, further 1 to 5%, particularly 1.5 to 4%, especially 2 to 3.5%. It is preferable in terms of potassium-derived off-flavor suppression, salty taste enhancement, and flavor balance.

  Furthermore, it is preferable to contain 20 to 250 parts of umami seasoning with respect to 100 parts of sodium, more preferably 25 to 150 parts, further 30 to 100 parts, particularly 35 to 70 parts, especially 40 to 50 parts. Is preferable from the viewpoint of potassium-derived off-flavor suppression, salty taste enhancement, and flavor balance.

  Examples of the umami seasoning include amino acid seasonings, nucleic acid seasonings, and mixtures thereof. Industrially, the use of soup stock and the addition of amino acid-based seasonings and nucleic acid-based seasonings to this range make the content within the above range. It is preferable in terms of cost.

  As the soup stock, it can be used as long as it is usually used for soy sauce, soy sauce and soy sauce. 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 the nucleic acid seasoning include sodium extract, yeast, guanylic acid, inosinic acid and the like, potassium and calcium salts. The content of the nucleic acid seasoning in the container-packed liquid seasoning is preferably 0 to 0.2%, particularly preferably 0.01 to 0.1%. In the present invention, when a nucleic acid sodium salt is used, the sodium part constitutes the component (A), and the nucleic acid part constitutes the umami seasoning. For example, in the case of disodium inosine-5'-phosphate, the content is converted as a component (A) for disodium, and the content of inosine-5'-phosphate as an umami seasoning. When a nucleic acid potassium salt is used, the potassium portion is used as the component (B), and the nucleic acid portion is used as the umami seasoning.

  Examples of the amino acid seasoning include acidic amino acids, basic amino acids, and salts thereof. In the present invention, when an amino acid sodium salt is used, the sodium portion constitutes the component (A), and the amino acid portion constitutes the umami seasoning. For example, in the case of sodium glutamate, the content is converted as a component (A) for sodium and umami seasoning for glutamic acid. When an amino acid potassium salt is used, the potassium portion is used as the component (B), and the amino acid portion is used as the umami seasoning.

  In the present invention, the content of the amino acid seasoning in the packaged liquid seasoning is preferably more than 2% for acidic amino acids and / or more than 1% for basic amino acids. In addition, acidic amino acids are more than 2% and 5% or less, more preferably 2.4 to 4.5%, particularly 2.5 to 3.8% from the viewpoint of potassium-derived off-flavor suppression, salty taste enhancement, and flavor balance. preferable. 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 addition, the container-packed liquid seasoning of the present invention is preferably based on a brewed seasoning from the viewpoint of potassium-derived off-flavor suppression, salty taste enhancement, and flavor balance. In this case, the amino acid is derived from raw material soy sauce When the amount is less than the above range, it is preferable to further add an acidic amino acid, a basic amino acid salt or 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.

  Further, in the container-packed liquid seasoning of the present invention, among the acidic amino acids and basic amino acids, aspartic acid which is an acidic amino acid, glutamic acid is preferable from the viewpoints of potassium-derived off-flavor suppression, salty taste enhancement, and flavor balance, and further, aspartic acid And glutamic acid are preferably used in combination from the viewpoints of potassium-derived off-flavor suppression, salty taste enhancement, and flavor 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%. It is preferable from the viewpoint of 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%. It is preferable from the point. 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% in terms of potassium-derived off-flavor suppression, salty taste enhancement, and flavor balance, and the histidine content is 0.2 to 2%, and further 0.5 to 1%. It is preferable from the viewpoints of potassium-derived off-flavor suppression, salty taste enhancement, 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 from the viewpoint of potassium-derived off-flavor suppression, salty taste enhancement, and flavor balance, and the content is preferably 0.5 to 1%.

  In the present invention, the amino acid content can be measured using an amino acid analyzer (Hitachi L-8800). Nucleic acid content can be measured using high performance liquid chromatography (HPLC) ("Soy Sauce Test Method", edited by Japan Soy Sauce Research Institute, sold by Sokyo Association Inc., 1985) ).

  The container-packed liquid seasoning of the present invention preferably contains saccharides. The saccharide content is preferably 1 to 30%, more preferably 3.5 to 20%, even more preferably 5 to 15%, especially 6 to 12%, especially 7 to 10%. It is preferable in terms of taste control and flavor balance. Examples of sugars include glucose, galactose, arabinose, fructose, sucrose, maltose, liquid sugar, invert sugar, starch syrup, starch, dextrin, and sugar alcohols such as erythritol, glycerol, sorbitol, trehalose, and reduced starch syrup. . If necessary, sweeteners such as glycyrrhizin, stevioside and aspartame are also used.

  In the present invention, the saccharide content refers to the total amount of the saccharide amount derived from the raw material and the newly added saccharide amount. That is, as a raw material for seasonings, brewing seasonings such as sake, sake such as wine, soy sauce, miso (main mirin, mirin-style seasoning, salt mirin, etc.), fermented products, etc. May be included. In that case, the total of the amount of saccharides derived from the raw material and the amount of newly added saccharides is within the above range. The content of sugars can be measured using liquid chromatography (HPLC) (“Soy Sauce Test Method”, edited by Japan Soy Sauce Research Institute, sold by Shokyo Co., Ltd., Showa) 60 years).

  The container-packed liquid seasoning of the present invention is such that (A) sodium, (B) potassium, (C) peptide, and (D) ethanol are blended, stirred, and mixed so that a predetermined amount is filled in the container. Can be manufactured. As necessary, as a residual component, in addition to (E) umami seasoning and (F) γ-aminobutyric acid, sugars, seasonings other than umami, organic acids / salts, inorganic acids / salts, excipients, spices, You may mix | blend various additives which can be used for foodstuffs, such as an antioxidant, a coloring agent, a preservative, a toughening agent, an emulsifier, a herb, and a flavor, and water.

  The container-packed liquid seasoning of the present invention is produced by subjecting it to heat treatment, improving the flavor balance of the five flavors (salt, sweet, acid, bitterness, umami), suppressing the off-flavor of potassium, and enhancing the salty taste. Is preferable. After the seasoning liquid is filled in the container, the heat treatment is performed, or the seasoning liquid is preheated with a plate heat exchanger or the like and then filled into the container.

  In the present invention, the heat treatment means heating the liquid seasoning containing the components (A), (B), (C), and (D) under specific conditions. The heating temperature varies depending on the type and amount ratio of each component, but it is flavored by heating at 60 ° C. or higher, preferably 70 to 130 ° C., further 75 to 120 ° C., particularly 80 to 100 ° C., more preferably 85 to 95 ° C. From the viewpoint of stability, color and the like. It is preferable to heat at 60 ° C. or higher because it suppresses the nasty taste derived from potassium and gives a sense of unity to improve the flavor.

  In the present invention, the heating time during the heat treatment varies depending on the heating temperature, but in the case of 60 ° C., it is 10 seconds to 120 minutes, further 30 seconds to 60 minutes, particularly 1 minute to 10 minutes, especially 2 minutes to 5 minutes. It is preferable from the viewpoints of flavor, stability, color and the like. In the case of 80 ° C., 2 seconds to 60 minutes, 5 seconds to 30 minutes, particularly 10 seconds to 10 minutes, especially 30 seconds to 5 minutes are preferable from the viewpoint of flavor, stability, color and the like. In the case of 90 ° C., 1 second to 30 minutes, 2 seconds to 10 minutes, particularly 5 seconds to 5 minutes, and particularly 10 seconds to 2 minutes are preferable from the viewpoint of flavor, stability, color and the like. Moreover, the method of heating for 1 minute or more at 80 degreeC may be sufficient, after heating at 60-70 degreeC for 10 minutes or more combining the heating temperature and the heating time.

  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. In the case of the product temperature of 60 ° C., a heat treatment of 60 minutes or less from the point of time when the temperature reaches 60 ° C. (60 ° C. reaching temperature) is preferable, and further 30 seconds to 30 minutes from the time when the temperature reaches 60 ° C. From the viewpoint of flavor, stability, color and the like, a heat treatment of 10 to 10 minutes, particularly 3 to 7 minutes from the time of reaching 60 ° C. is preferable. In the case of the product temperature of 70 ° C., a heat treatment of 30 minutes or less from the point of time when the temperature reaches 70 ° C. (70 ° C. reaching temperature) is preferable, and further 15 seconds to 15 minutes from the time when the temperature reaches 70 ° C. Heat treatment for 2 seconds to 5 minutes, particularly 30 seconds to 3 minutes from when the temperature reaches 70 ° C., is preferable from the viewpoints of flavor, stability, color and the like. In the case of a product temperature of 80 ° C., a heat treatment of 10 minutes or less from the point of time when the temperature reaches 80 ° C. (80 ° C. temperature) is preferable, and further, from 80 ° C. to 5 minutes or less, particularly from 80 ° C. to 3 minutes or less. A heat treatment of not more than 1 minute from the 80 ° C. temperature is preferable in terms of flavor, stability, color and the like. In the case of a product temperature of 90 ° C., a heat treatment of 5 minutes or less from the point of time when 90 ° C. is reached (90 ° C. arrival temperature) is preferred, and further, 90 ° C. achievement temperature is 3 minutes or less, in particular 90 ° C. arrival temperature to 1 minute or less. A heat treatment at a temperature of 90 ° C. is preferable from the viewpoints of flavor, stability, color and the like.

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

  In the present invention, it is necessary 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. A container-packed liquid seasoning filled in a container and sealed is preferable because changes in flavor can be suppressed during distribution.

  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.

  The container-packed liquid seasoning of the present invention is obtained by filling a container with a liquid seasoning. In the present invention, the volume 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, especially 300 mL to 800 mL, especially 450. ˜700 mL is preferable in terms of stability and usability. 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.

  In the present invention, it is preferable from the viewpoint of flavor and stability that the cooling step is performed as necessary during production. 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, more preferably 30 ° C. or more from the viewpoints of flavor balance, potassium-derived taste suppression, and peptide-specific flavor suppression. . The cooling temperature is preferably 70 ° C. or less, more preferably 5 to 65 ° C., particularly preferably 10 ° C. to 50 ° C., and particularly preferably 15 to 30 ° C., from the viewpoint of suppressing the deterioration of flavor. 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.

In the present invention, it is preferable to perform the standing step because the flavor is calm and the sense of unity of the flavor is increased. The standing step is a step of leaving the containered liquid seasoning that has undergone the heating step and the filling step in a place where there is no vibration and no direct sunlight. The stationary place is preferably a warehouse, more preferably a cool and dark place, particularly a refrigerator. The standing period is preferably 1 day or more, more preferably 3 days to 6 months, particularly 1 week to 3 months, and particularly preferably 2 weeks to 1 month.

  In this invention, you may add the substance which has the blood pressure lowering effect other than the peptide which has the above-mentioned angiotensin converting enzyme inhibitory activity. Other substances having a blood pressure lowering action include γ-aminobutyric acid, vinegar, nicotianamine, nucleic acid derivatives, soy sauce cake, sphingolipid, peptides other than component (C), flavonoids and polyphenols, angiotensin converting enzyme inhibitory action other than peptides Examples thereof include γ-aminobutyric acid. The content of these substances in the packaged liquid seasoning is preferably 0.01 to 5%, more preferably 0.04 to 2%, particularly 0.1 to 1%, and particularly 0.2 to 0.8%. Is preferable in terms of physiological function, flavor, and stability. In the present invention, the content of γ-aminobutyric acid can be measured using an amino acid analyzer. γ-Aminobutyric acid exhibits a peculiar taste, but by adding it to the liquid seasoning of the present invention and further subjecting it to heat treatment, the peculiar flavor is remarkably improved.

  Moreover, in the container-packed liquid seasoning of the present invention, the pH is preferably 4.5 to 6, more preferably 4.6 to 5.5, particularly 4.7 to 5.3, and particularly 4.8 to 5. It is preferable from the viewpoints of salty taste enhancement, inhibition of taste derived from potassium, flavor balance, and storage stability. Furthermore, it is preferable to have special values of 4 to 9% chlorine and 20 to 45% solid content.

  By using the container-packed liquid seasoning of the present invention for the production, processing and cooking of foods, it is possible to obtain improvement effects such as potassium-derived taste suppression, salty taste enhancement and good flavor balance. Therefore, the present invention is also useful as a flavor improving method, a food processing / cooking method, and a food manufacturing method.

  In the present invention, the liquid seasoning refers to a liquid seasoning usually containing salt, such as soy sauce, soy sauce, sauce, etc., and `` soy sauce '' conforming to the Japanese Agricultural Standards, seasoning, sour seasoning, flavoring, However, it contains a liquid seasoning used for the same purpose as “soy sauce”, with the addition of extracts and the like. Specifically, noodle soup (straight type, concentrated type), oden soup, hot pot soup, boiled soup, tsutsuyu, tempura soup, etc. Sauces such as sauce, shabu-shabu sauce, soup stock, soy sauce, Tosa soy sauce, Matsumae soy sauce, Happo soup.

  Here, “soy sauce” in the present invention has the same concept as “soy sauce” in Japanese agricultural and forestry standards. A soy sauce containing seasonings, acidulants, fragrances, dashi, extracts, etc. is called “processed soy sauce”. The “liquid seasoning” described in the present application includes not only the above-mentioned soy sauce and processed soy sauce, but also a concept that includes a seasoning that does not meet these standards but has the requirements of this application.

  Excessive intake of salt adversely affects kidney disease, heart disease, and hypertension, so in order to limit the intake of salt, the containerized liquid seasoning of the present invention is a seasoning containing soy sauce that is frequently used. It is preferable that it is a charge. Examples of soy sauce used as a raw material include thick soy sauce, light soy sauce, tamari soy sauce, low salt soy sauce, low salt soy sauce, etc., but the amount of sodium in 100 g of product is as low as more than 3.55 g to 5.5 g or less. Use of salt soy sauce, reduced salt soy sauce of 3.55 g or less is preferable in terms of salt intake and flavor balance.

  In the present invention, in order to adjust the sodium content and the potassium content within a predetermined range, for example, a method of producing soy sauce using a mixed solution of sodium chloride and, for example, potassium chloride as the feed water; A method of mixing soy sauce obtained using as a soy sauce and soy sauce obtained using sodium chloride alone as feed water; ordinary soy sauce using salt water as feed water was removed from sodium by electrodialysis, membrane treatment, etc. Examples include a method of adding potassium chloride to salt soy sauce.

  In addition, in this invention, when manufacturing soy sauce, sauces, soy sauce, etc. as a container-packed liquid seasoning, in a seasoning liquid containing soy sauce and soup stock, components (A), (B), (C), Various additives can be blended so that (D) or the like has a predetermined concentration, dissolved, and filled into a container. In addition, when preparing a container-packed liquid seasoning with reduced salt content (sodium content), raw soy sauce with reduced salt content by electrodialysis or salting-out / dilution (reduced salt soy sauce, low salt soy sauce) Prepare and reduce the salt content by mixing components (A), (B), (C), (D), etc. after the firing step, or by electrodialysis or salting out / diluting the soy sauce after the firing step Prepared soy sauce (low-salt soy sauce, low-salt soy sauce) is prepared by a method of mixing ingredients (A), (B), (C), (D) and the like into a seasoning liquid containing this and soup stock. it can. Furthermore, it is preferable to perform heat treatment when filling the container. In this case, (1) After the heat treatment, the container is filled before the temperature of the liquid seasoning decreases, (2) The container is filled with the heat treatment, (3) After the container is filled, the heat is The treatment is preferred in terms of flavor, stability and color.

  The container-packed liquid seasoning of the present invention can be used for various foods. By using the container-packed liquid seasoning of the present invention, the persistence of salty taste is enhanced, so that it becomes possible to design and manufacture foods with a small amount of salt.

  The food using the packaged liquid seasoning of the present invention is not particularly limited as long as it contains salt at the time of eating, but for example, soup, miso soup, consommé soup, potage soup, egg soup, wakame soup, shark fin Soups such as soup, noodle soup, soups and sauces such as soba, udon, ramen, pasta, rice crackers, miscellaneous cooking, risotto, rice pickles, etc Examples include fried foods, grilled foods, and steamed foods. That is, the use (usage method) of the container-packed liquid seasoning of the present invention to foods is to use these foods with container-packed liquid seasonings, to use these foods with container-packed liquid seasonings, Examples include the use of cooking using liquid seasonings and ingredients, the use of manufacturing processed foods using containerized liquid seasonings, and the like.

  The content of the packaged liquid seasoning of the present invention in the food is preferably 0.01 to 50%, more preferably 0.05 to 20%, particularly 0.1 to 10%, and particularly 0.5 to 5%. % Is preferable in terms of flavor balance, sodium and salt intake.

Flavor evaluation 1
In the formulation shown in Table 1, purified water, salt, potassium chloride (Wako Pure Chemical Industries), ethanol (Wako Pure Chemical Industries), peptide, monosodium glutamate (MSG) were added to a glass sample bottle (50 mL volume). After covering this, the contents were dissolved to produce a container-packed liquid seasoning (test products 1 to 12). Moreover, the container-packed liquid seasoning (test products 13-16) which used the composition shown in Table 2 and used trisodium citrate, stevia, and sorbitol instead of the peptide was manufactured similarly.
Here, a sample (test product 1) that does not contain the component (B), the component (C), and the component (D) but contains the same concentration of the component (A) is used as a control for evaluating the salty taste of each test product. It was a product. A sample containing no component (C) and no component (D) but containing the same concentration of the component (A) and the component (B) (test product 2), a control product for evaluating the taste derived from potassium for each test product It was. A sample containing no component (B) and no component (D) but containing the same concentration of the component (A) and the component (C) (test product 4), and a control product when evaluating the flavor derived from the peptide for each test product It was. About these flavors, sensory evaluation was performed on the following reference | standard. The results are shown in Tables 1 and 2.

[Evaluation criteria for salty taste]
a: The salty taste is greatly enhanced as compared with the control product.
b: Saltiness is enhanced as compared with the control product.
c: Saltiness is slightly enhanced compared to the control product.
d: The salty taste is equivalent to the control product.
e: Saltiness is lower than that of the control product.

[Evaluation criteria for taste derived from potassium]
a: No nasty taste such as bitterness or pungent taste derived from potassium.
b: Unusual tastes such as potassium-derived bitterness and pungent taste are considerably reduced compared to the control product.
c: Disgusting tastes such as potassium-derived bitterness and pungent taste are slightly reduced compared to the control product.
d: Different tastes such as potassium-derived bitterness and pungent taste are equivalent to the control product.
e: Off-flavors such as potassium-derived bitterness and pungent taste are stronger than the control product.

[Evaluation criteria for peptide-derived flavor]
a: It does not feel any taste such as a bitter taste derived from a peptide or a strange odor.
b: Flavors such as peptide-derived bitterness and off-flavor are considerably reduced compared to the control product.
c: Flavors such as peptide-derived bitterness and odor are slightly reduced compared to the control product.
d: Flavors such as peptide-derived bitterness and off-flavor are equivalent to the control product.
e: Flavors such as peptide-derived bitterness and odor are stronger than the control product.

[Evaluation criteria for flavor balance]
a: Flavor balance of 5 tastes (salt, sweet, acid, bitter, umami) is very good.
b: Flavor balance of 5 tastes (salt, sweet, acid, bitter, umami) is good.
c: Flavor balance of 5 tastes (salt, sweet, acid, bitter, umami) is slightly good.
d: Flavor balance of 5 tastes (salt, sweet, acid, bitter, umami) is not so good.
e: Flavor balance of 5 tastes (salt, sweet, acid, bitter, umami) is poor.

As shown in Table 1, in the test products 7 to 12, the salty taste was enhanced, the taste derived from potassium was suppressed, and the flavor balance was good. In the test product 11 containing MSG, the nasty taste derived from potassium was remarkably suppressed. Moreover, even if it contained the peptide, the flavor peculiar to a peptide was felt about the thing which does not contain ethanol. On the other hand, as shown in Table 2, the test products 13 to 16 containing no peptide were not preferable because they felt a nasty taste derived from potassium or the flavor balance was lost.
Thus, it was shown that the flavor of a container-packed liquid seasoning is improved by containing a specific amount of peptide, sodium, potassium, and ethanol.

Flavor evaluation 2
15 g of each of the test products 8 to 11 having a good flavor in (1) was put into a glass sample bottle (20 mL capacity). After covering this, it was immersed in a 70 degreeC water bath and heat-processed for 10 minutes. Subsequently, it water-cooled and manufactured the test products 17-20. About these, flavor evaluation was performed on the same evaluation criteria as (1). The results are shown in Table 3.

  As shown in Table 3, it was clarified that the salty taste and the off-flavor derived from potassium were integrated by heating, resulting in a more excellent flavor.

(3) Flavor evaluation 3
A mixture of clean water and soy sauce (100 parts reduced salt soy sauce (Yamasa) and 50 parts thick soy sauce (Kikkoman) in a glass sample bottle (50 mL volume) with the composition shown in Table 4. Sodium content 4.07%, potassium content 0.45%), potassium chloride (Wako Pure Chemical Industries), peptide, ethanol (Wako Pure Chemical Industries) were added. After covering this, the contents were dissolved to produce a container-packed liquid seasoning (low salt soy sauce) (test products 21 to 25). In addition, 15 g of each of the test products 24 and 25 was put in a glass sample bottle (20 mL volume) and covered, and then immersed in an 80 ° C. water bath and heat-treated for 5 minutes. Subsequently, it water-cooled and manufactured the test products 26 and 27.

  Here, the test product 21 was used as a control product for evaluating the salty taste of each test product. The test product 22) was used as a control product for evaluating the taste derived from potassium for each test product. The test product 23 was used as a control product for evaluating the peptide-derived flavor for each test product. These test products were applied to tofu to make cold chills, and the flavor was evaluated according to the same criteria as (1). The results are shown in Table 4.

  As shown in Table 4, it was shown that the flavor of the container-packed liquid seasoning (low salt soy sauce) was improved by containing specific amounts of peptide, sodium, potassium, and ethanol. Furthermore, it turned out that flavor improves further by heat-processing.

(4) Flavor evaluation 4
In a glass sample bottle (50 mL volume), 38 parts of soy sauce (low salt soy sauce (Yamasa), sodium content 3.26%, potassium content 0.47%), 1.2 parts of potassium chloride (Wako Pure Chemical Industries), peptide (Iquos HDL-50F (Nitta Gelatin)) 0.2 part, ethanol (Wako Pure Chemical Industries) 0.4 part, γ-aminobutyric acid (Wako Pure Chemical Industries) 0.04 part, inosine-5′-phosphate 0.08 part of disodium (Wako Pure Chemical Industries) and 0.08 part of purified water were added. After closing, the contents were dissolved, immersed in a 70 ° C. water bath, and heat-treated for 10 minutes. Subsequently, after water cooling, it left still in the refrigerator for 1 day, and the container-packed reduced salt soy sauce (test product 28) was manufactured.
When the flavor evaluation was performed on the obtained test product 28, the salty taste was enhanced, not only the taste derived from potassium and the flavor peculiar to peptides were suppressed, but also the taste of γ-aminobutyric acid was suppressed, and the flavor balance was also reduced. The flavor was excellent.

Claims (6)

The following (A), (B), (C) and (D),
(A) Sodium 2 to 5.5% by mass
(B) Potassium 0.5-6 mass%
(C) 0.01 to 10% by mass of a peptide having a molecular weight of 1500 to 8000
(D) Ethanol 0.2-10 mass%
A packaged liquid seasoning containing sodium as a component (A) . (C) The container-packed liquid seasoning according to claim 1, wherein the peptide is derived from cows, pigs, chickens, fish and shellfish. Furthermore, the container-packed liquid seasoning of Claim 1 or 2 which contains 0.1-10 mass% of (E) umami seasonings. Furthermore, the container-packed liquid seasoning of any one of Claims 1-3 which contains 0.01-5 mass% of (F) (gamma) -aminobutyric acid. The container-packed liquid seasoning according to any one of claims 1 to 4, wherein the liquid seasoning is reduced salt soy sauce or low salt soy sauce. The method to manufacture the container-packed liquid seasoning of any one of Claims 1-5 including a heat processing process.