JP4772580B2 - Container liquid seasoning - Google Patents
Container liquid seasoning Download PDFInfo
- Publication number
- JP4772580B2 JP4772580B2 JP2006121532A JP2006121532A JP4772580B2 JP 4772580 B2 JP4772580 B2 JP 4772580B2 JP 2006121532 A JP2006121532 A JP 2006121532A JP 2006121532 A JP2006121532 A JP 2006121532A JP 4772580 B2 JP4772580 B2 JP 4772580B2
- Authority
- JP
- Japan
- Prior art keywords
- potassium
- flavor
- sodium
- container
- soy sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 107
- 239000007788 liquid Substances 0.000 title claims description 76
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 66
- 239000011591 potassium Substances 0.000 claims description 64
- 229910052700 potassium Inorganic materials 0.000 claims description 64
- 235000013555 soy sauce Nutrition 0.000 claims description 63
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 53
- 150000003839 salts Chemical class 0.000 claims description 53
- 239000011734 sodium Substances 0.000 claims description 43
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 42
- 235000001014 amino acid Nutrition 0.000 claims description 42
- 229910052708 sodium Inorganic materials 0.000 claims description 41
- 150000001413 amino acids Chemical class 0.000 claims description 39
- 238000000034 method Methods 0.000 claims description 24
- 230000002378 acidificating effect Effects 0.000 claims description 17
- 230000002829 reductive effect Effects 0.000 claims description 13
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000003704 aspartic acid Nutrition 0.000 claims description 7
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 6
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- 235000002639 sodium chloride Nutrition 0.000 description 60
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- 235000019643 salty taste Nutrition 0.000 description 34
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- 238000012360 testing method Methods 0.000 description 28
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 22
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- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 16
- 235000013305 food Nutrition 0.000 description 16
- 102000039446 nucleic acids Human genes 0.000 description 16
- 108020004707 nucleic acids Proteins 0.000 description 16
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 14
- 150000007523 nucleic acids Chemical class 0.000 description 14
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- 150000007524 organic acids Chemical class 0.000 description 11
- 239000002994 raw material Substances 0.000 description 11
- 238000001816 cooling Methods 0.000 description 10
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 10
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- 239000002253 acid Substances 0.000 description 7
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- 235000009508 confectionery Nutrition 0.000 description 6
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- 230000002708 enhancing effect Effects 0.000 description 6
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- 239000004220 glutamic acid Substances 0.000 description 6
- 235000019633 pungent taste Nutrition 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
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- XMXOIHIZTOVVFB-JIZZDEOASA-L disodium;(2s)-2-aminobutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CC([O-])=O XMXOIHIZTOVVFB-JIZZDEOASA-L 0.000 description 5
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- 239000004310 lactic acid Substances 0.000 description 5
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 4
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- 238000010521 absorption reaction Methods 0.000 description 4
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000004475 Arginine Substances 0.000 description 3
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- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 3
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 3
- 239000004472 Lysine Substances 0.000 description 3
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- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 3
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- 235000004279 alanine Nutrition 0.000 description 3
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 3
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Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Description
本発明は、低ナトリウムで、カリウム等を含有する容器詰液体調味料に関する。 The present invention relates to a packaged liquid seasoning that is low sodium and contains potassium and the like.
ナトリウムは、塩味の主体をなすもので、調味料として有用であり、殆ど全ての食品に何らかの形で含まれている。また、生体にとっては重要な電解質の一つであり、恒常性維持の為に必須の成分である。ところが、ナトリウムの過剰摂取と高血圧症、心臓疾患、腎臓疾患との関連が明らかにされてきており、ナトリウムの過剰摂取を控えたいという要望は年々高くなる傾向にある。
そこで、ナトリウム量を低減してカリウムを配合することで塩味を増強する技術（特許文献１）が提案されているが、カリウム由来の特有の異味が感じられ好ましいものではない。これに対して、カリウムの異味をマスキングする方法として、糖アルコール、糖類、ステビア、有機酸／塩、塩化アンモニウムやアミノ酸を用いたり、ミネラルバランスを調整する技術などが開示されている（特許文献２〜１２）。このほか、グルタミン酸やイノシン酸等を配合する技術が知られている（特許文献１３〜１５）。
Sodium is mainly salty, is useful as a seasoning, and is included in almost all foods in some form. Moreover, it is one of the electrolytes important for living bodies, and is 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, saccharide, stevia, organic acid / salt, ammonium chloride and amino acids, and a technique for adjusting mineral balance are disclosed (Patent Document 2). ~ 12). In addition, techniques for blending glutamic acid, inosinic acid, and the like are known (Patent Documents 13 to 15).
前述の従来技術においては、カリウム由来の異味抑制に十分な効果が得られない、風味バランスが損なわれてしまうなどの課題があり、継続摂取が可能な風味とは言えないのが現状である。従って、ナトリウム量が少ないにもかかわらず塩味が増強され、カリウム由来の異味が抑制されて風味バランス良好で、継続摂取可能な容器詰液体調味料を得ることが望まれている。
本発明の目的は、ナトリウム量が少ないにもかかわらず塩味が増強され、カリウム由来の異味が抑制されて風味バランス良好で、継続摂取可能な容器詰液体調味料を提供することにある。
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.
本発明者は、風味良好で有用な容器詰液体調味料について検討してきた。その結果、ナトリウム、カリウム、特定のアミノ酸及びエタノールを特定の割合で配合することにより、ナトリウム量が少ないにもかかわらず塩味が増強され、カリウム由来の異味が抑制されて風味バランス良好で、継続摂取可能な容器詰液体調味料が得られることを見出した。 The inventor has studied a container-packed liquid seasoning having a good flavor and usefulness. As a result, by blending sodium, potassium, specific amino acids and ethanol in a specific ratio, 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.
すなわち、本発明は、次の成分（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）、
（Ａ）ナトリウム ５．５質量％以下
（Ｂ）カリウム ０．５〜６質量％
（Ｃ）酸性アミノ酸が２質量％超、及び／又は塩基性アミノ酸が１質量％超
（Ｄ）エタノール １〜１０質量％
を含有する容器詰液体調味料を提供するものである。
That is, the present invention includes the following components (A), (B), (C) and (D),
(A) Sodium 5.5 mass% or less (B) Potassium 0.5-6 mass%
(C) More than 2% by weight of acidic amino acids and / or more than 1% by weight of basic amino acids (D) 1-10% by weight of ethanol
The container-packed liquid seasoning containing this is provided.
本発明によれば、ナトリウム量が少ないにもかかわらず塩味が増強され、カリウム由来の異味が抑制されて風味バランス良好で、継続摂取可能な良好な風味を有する容器詰液体調味料を得ることができる。そして、本発明の容器詰液体調味料を用いることで、ナトリウム量が少ない食品の製造が可能となる。 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.
本発明の容器詰液体調味料においては、（Ａ）ナトリウム、（Ｂ）カリウム、（Ｃ）酸性アミノ酸及び／又は塩基性アミノ酸及び、（Ｄ）エタノールを含有することが必要である。 In the container-packed liquid seasoning of the present invention, it is necessary to contain (A) sodium, (B) potassium, (C) acidic amino acid and / or basic amino acid, and (D) ethanol.
本発明の容器詰液体調味料は、（Ａ）ナトリウムを５．５質量％（以下、単に「％」で示す）以下含有するが、好ましくは２．７５〜５．５％、より好ましくは３．５６〜５．５％、更に好ましくは３．６〜５．１％、更に３．７〜４．７％、特に３．８５〜４．５２％、殊更３．９３〜４．３２％含有するのが、塩味、風味バランス、保存性、コストの点で好ましい。
また、塩化ナトリウムを用いて本発明の容器詰液体調味料にナトリウムを含有させる場合には、その含有量を１４％以下、好ましくは５〜１３．５％、より好ましくは７〜１３％、更に好ましくは９〜１２．５％、更に９．１〜１２％、特に９．５〜１１．５％、殊更１０〜１１％とすることが、塩味、風味バランス、保存性、コストの点で好ましい。
The container-packed liquid seasoning of the present invention contains (A) 5.5% by mass (hereinafter simply referred to as “%”) or less of sodium, preferably 2.75 to 5.5%, more preferably 3%. .56 to 5.5%, more preferably 3.6 to 5.1%, further 3.7 to 4.7%, especially 3.85 to 4.52%, especially 3.93 to 4.32% It is preferable in terms of saltiness, flavor balance, storage stability, and cost.
Moreover, when sodium is contained in the container-packed liquid seasoning of the present invention using sodium chloride, the content is 14% or less, preferably 5 to 13.5%, more preferably 7 to 13%, and further It is preferably 9 to 12.5%, more preferably 9.1 to 12%, particularly preferably 9.5 to 11.5%, and particularly preferably 10 to 11% from the viewpoint of salty taste, flavor balance, storage stability, and cost. .
本発明において、（Ａ）ナトリウムは、食品成分表示上の「ナトリウム」又は「Ｎａ」を指し、粉末であれば食品中には塩の形態で配合されているものをいう（以下に記載する成分（Ｂ）カリウムについても同様）。人体にとっては重要な電解質のひとつであり、その大部分が細胞外液に分布している。濃度は１３５〜１４５ｍｏｌ／Ｌ程度に保たれており、細胞外液の陽イオンの大半を占める。そのため、ナトリウムの過剰摂取は濃度維持のための水分貯留により、高血圧の大きな原因となる。 In the present invention, (A) sodium refers to “sodium” or “Na” on the food ingredient label, and if it is a powder, it means that it is blended in the form of a salt in the food (components described below) (B) The same applies to potassium). 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.
本発明において、（Ａ）ナトリウムとして、無機ナトリウム塩、有機酸ナトリウム塩、アミノ酸ナトリウム塩、核酸ナトリウム塩等を用いることができる。具体的には、塩化ナトリウム、グルタミン酸ナトリウム、アスパラギン酸ナトリウム、グルコン酸ナトリウム、コハク酸ナトリウム、イノシン酸ナトリウム、グアニル酸ナトリウム、これらの２種以上の混合物が挙げられる。特に塩化ナトリウムとして食塩を使用するのが、コストの点で好ましい。 In the present invention, as (A) sodium, inorganic sodium salts, organic acid sodium salts, amino acid sodium salts, nucleic acid sodium salts and the like can be used. 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. In particular, use of sodium chloride as sodium chloride is preferable in terms of cost.
食塩として、様々なものが市販されているが、乾燥物基準で塩化ナトリウム１００質量部（以下、単に「部」で示す）に対して、塩化マグネシウムを０．０１〜２部、塩化カルシウムを０．０１〜２部、塩化カリウムを０．０１〜２部含有するものが、風味、工業的生産性の点で好ましい。 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.
本発明において、ナトリウムの含有量は原子吸光光度計（Ｚ−６１００型日立偏光ゼーマン原子吸光光度計）により測定することができる。 In the present invention, the sodium content can be measured by an atomic absorption photometer (Z-6100 type Hitachi Polarized Zeeman atomic absorption photometer).
本発明の容器詰液体調味料において、（Ｂ）カリウムの含有量は０．５〜６％であるが、好ましくは０．７〜５％、更に１〜４．２％、特に１．２〜３．１％、殊更１．３〜２．７％であることが、ナトリウム含有量が低いにもかかわらず塩味を増強させ、かつ苦味や刺激味といったカリウム由来の異味を生じない点から好ましい。また、カリウムは塩味があり、かつ異味が少ない点から塩化カリウムであることが好ましい。塩化カリウムを用いる場合は、その含有量を１〜１０％、好ましくは１．３〜８％、更に１．５〜６％、特に２〜５％、殊更３〜４％とすることが好ましい。 In the container-packed liquid seasoning of the present invention, the content of (B) potassium is 0.5 to 6%, preferably 0.7 to 5%, more preferably 1 to 4.2%, and particularly 1.2 to 3.1%, particularly 1.3 to 2.7%, is preferable from the viewpoint of enhancing salty taste despite low sodium content and not causing potassium-like tastes 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 is preferably 1 to 10%, preferably 1.3 to 8%, more preferably 1.5 to 6%, particularly 2 to 5%, particularly 3 to 4%.
本発明において、カリウムの含有量は原子吸光光度計（Ｚ−６１００型日立偏光ゼーマン原子吸光光度計）により測定することができる。 In the present invention, the potassium content can be measured by an atomic absorption photometer (Z-6100 type Hitachi Polarized Zeeman atomic absorption photometer).
本発明において、成分（Ａ）ナトリウムと成分（Ｂ）カリウムの質量比（Ｎａ／Ｋ）は、１より大であるのが好ましく、より好ましくは１．５〜１０、更に２〜７、特に２．５〜６、殊更３〜５であるのが、カリウム由来の異味抑制、塩味増強、風味バランスの点で好ましい。 In the present invention, the mass ratio (Na / K) of component (A) sodium to component (B) potassium is preferably greater than 1, more preferably 1.5 to 10, even more preferably 2 to 7, especially 2 5 to 6 and especially 3 to 5 are preferred from the viewpoints of inhibiting the savory taste derived from potassium, enhancing the salty taste, and flavor balance.
本発明の容器詰液体調味料において、（Ｃ）アミノ酸の含有量は、酸性アミノ酸が２％超、及び／又は塩基性アミノ酸が１％超である。
ここで、酸性アミノ酸は２％超５％以下、更に２．４〜４．５％、特に２．５〜３．８％であることが、カリウムの異味、塩味増強、風味バランスの点から好ましい。塩基性アミノ酸は１％超３％以下、更に１．２〜２．５％、特に１．５〜２％であることが、塩味増強の点から好ましい。なお、本発明の容器詰液体調味料は、醸造調味料をベースとしたものがカリウムの異味、塩味増強、風味バランスの点から好ましいが、この場合には、アミノ酸は原料醤油由来のものも含み、上記範囲に満たない場合には、酸性アミノ酸、塩基性アミノ酸塩等を更に添加することが好ましい。
In the container-packed liquid seasoning of the present invention, (C) the amino acid content is more than 2% for acidic amino acids and / or more than 1% for basic amino acids.
Here, the acidic amino acid 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 potassium taste, salty taste enhancement, and flavor balance. . From the viewpoint of enhancing the salty taste, the basic amino acid is more than 1% and not more than 3%, further 1.2 to 2.5%, particularly 1.5 to 2%. In addition, the container-packed liquid seasoning of the present invention is preferably based on a brewed seasoning from the viewpoint of potassium taste, salty taste enhancement, and flavor balance, but in this case, amino acids include those derived from raw material soy sauce. When the above range is not satisfied, it is preferable to further add an acidic amino acid, a basic amino acid salt or the like.
なお、本発明にいう「酸性アミノ酸、塩基性アミノ酸」は、遊離（フリー）のアミノ酸又はアミノ酸塩の状態のものを指すが、本発明に規定する含有量は、遊離のアミノ酸に換算した値をいう。本発明においては、酸性／塩基性アミノ酸ナトリウム塩を使用した場合は、ナトリウムの部分は成分（Ａ）として、酸性／塩基性アミノ酸の部分は、成分（Ｃ）として本発明を構成するものとする。例えば、グルタミン酸ナトリウムの場合、ナトリウムは成分（Ａ）、グルタミン酸は成分（Ｃ）の酸性アミノ酸として含有量を換算する。また、アスパラギン酸カリウム塩を使用した場合は、カリウムの部分は成分（Ｂ）として、アスパラギン酸の部分は成分（Ｃ）の酸性アミノ酸として本発明を構成するものとする。 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, when an acidic / basic amino acid sodium salt is used, the sodium moiety constitutes the component (A), and the acidic / basic amino acid moiety constitutes the component (C). . For example, in the case of sodium glutamate, the content is converted as an acidic amino acid of component (A) and glutamic acid as component (C). When potassium aspartate is used, the present invention constitutes the present invention as the component (B) for the potassium moiety and the acidic amino acid for the component (C) for the aspartic acid moiety.
更に、本発明の容器詰液体調味料においては、酸性アミノ酸、塩基性アミノ酸の中でも酸性アミノ酸であるアスパラギン酸、グルタミン酸がカリウム由来の異味抑制、塩味増強、風味バランスの点から好ましく、更に、アスパラギン酸とグルタミン酸を併用することが、カリウム由来の異味抑制、塩味増強、風味バランスの点から好ましい。この場合、アスパラギン酸の含有量は１％超３％以下が好ましく、更に１．２〜２．５％、特に１．２〜２％であることが、カリウム由来の異味抑制、塩味増強、風味バランスの点から好ましい。アスパラギン酸は、醸造調味料をベースとした場合には原料由来のものも含み、上記範囲に満たない場合には、Ｌ−アスパラギン酸、Ｌ−アスパラギン酸ナトリウム等を更に添加することが好ましい。また、グルタミン酸の含有量は１％超２％以下が好ましく、更に１．２〜２％、特に１．３〜１．８％であることが、カリウム由来の異味抑制、塩味増強、風味バランスの点から好ましい。グルタミン酸は、醸造調味料をベースとした場合には原料由来のものも含み、上記範囲に満たない場合には、Ｌ−グルタミン酸、Ｌ−グルタミン酸ナトリウム等を更に添加することが好ましい。 Furthermore, 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, and glutamic acid are preferable from the viewpoints of potassium-derived off-flavor suppression, salty taste enhancement, and flavor balance. 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.
本発明において、塩基性アミノ酸としては、リジン、アルギニン、ヒスチジン、及びオルニチンが挙げられるが、中でもリジン、ヒスチジンが好ましく、特にヒスチジンが好ましい。リジンの含有量は０．５〜１％であることがカリウム由来の異味抑制、塩味増強、風味バランスの点で好ましく、ヒスチジンの含有量は０．２〜２％、更に０．５〜１％であることが、カリウム由来の異味抑制、塩味増強、風味バランスの点から好ましい。これらの塩基性アミノ酸も醸造調味料をベースとした場合には原料由来のものも含み、上記範囲に満たない場合には、更に添加することが好ましい。 In the present invention, 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.
上記以外のものとしては、例えば、グリシン、アラニン、フェニルアラニン、シスチン、スレオニン、チロシン、イソロイシン、あるいはこれらのナトリウム塩又はカリウム塩等が挙げられ、これらを１種又は２種以上配合することができる。配合後のアミノ酸の含有量はそれぞれ遊離のアミノ酸に換算した場合、グリシンは０．３％超、アラニンは０．７％超、フェニルアラニンは０．５％超、シスチンは０％超、スレオニンは０．３％超、チロシンは０．２％超、イソロイシンは０．５％超であり、かつそれぞれ上限は１．５％以下が好ましい。中でもイソロイシンがカリウム由来の異味抑制、塩味増強、風味バランスの点で好ましく、含有量は０．５〜１％であることが好ましい。 Examples of those other than the above include glycine, alanine, phenylalanine, cystine, threonine, tyrosine, isoleucine, or a sodium salt or potassium salt thereof, and one or more of them can be blended. 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%.
本発明において、アミノ酸の含有量は、アミノ酸分析計（日立Ｌ−８８００）を用いて測定することができる。 In the present invention, the amino acid content can be measured using an amino acid analyzer (Hitachi L-8800).
本発明において、特に（Ｃ）アスパラギン酸／（Ｂ）カリウムの質量比が０．２５以上であることが好ましく、更に０．３〜３、特に０．４６〜２、殊更０．５〜１であることが、カリウム由来の異味抑制の点で好ましい。 In the present invention, the mass ratio of (C) aspartic acid / (B) potassium is preferably 0.25 or more, more preferably 0.3 to 3, particularly 0.46 to 2, particularly 0.5 to 1. It is preferable from the standpoint of suppressing taste derived from potassium.
本発明において、容器詰液体調味料中の（Ｄ）エタノールの含有量は１〜１０％であるが、好ましくは１．５〜７％、更に２〜５％未満、特に２．５〜４．５％、殊更３〜４％であるのが、カリウム由来の異味を抑制し、全体的にすっきりとした呈味性、保存性、良好な風味バランスを付与するので好ましい。 In the present invention, the content of (D) ethanol in the container-packed liquid seasoning is 1 to 10%, preferably 1.5 to 7%, more preferably 2 to less than 5%, particularly 2.5 to 4.%. 5%, especially 3 to 4%, is preferable because it suppresses the off-tasting taste derived from potassium and gives a refreshing taste, storage stability and good flavor balance as a whole.
更に、容器詰液体調味料中の（Ｄ）エタノールの含有量は、（Ａ）ナトリウム１００部に対して５〜２５０部、好ましくは１０〜２００部、より好ましくは２０〜１８０部、更に４０〜１７０部、特に７０〜１３５部、殊更９０〜１３０部であるのが、カリウム由来の異味抑制、風味バランス、すっきりとした呈味、保存性の点で好ましい。 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.
本発明において、（Ｄ）エタノールの含有量は、原料由来のエタノール量と新たに添加したエタノール量との合計量をいう。すなわち、調味料の原料として日本酒、ワイン等の酒、醤油、味醂（本みりん、みりん風調味料、塩みりん等）等の醸造調味料の他、発酵物等を用いると、原料由来のエタノールが含まれることがある。その場合には、原料由来のエタノール量と新たに添加したエタノール量との合計が、上記範囲内であるものとする。なお、（Ｄ）エタノールの含有量は、ガスクロマトグラフィー（ＧＬＣ）を使用して、測定することができる（「しょうゆ試験法」、（財）日本醤油研究所編集、（株）醤協通信社販売、昭和６０年）。 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).
本発明の容器詰液体調味料は、（Ｅ）核酸系調味料を含有するのが好ましい。核酸系調味料の含有量は０．０１〜５％であるのが好ましく、より好ましくは０．０２〜３％、更に０．０５〜２％、特に０．１〜１％であるのが、カリウム由来の異味抑制、塩味増強、風味バランス、うま味増強の点で好ましい。 The container-packed liquid seasoning of the present invention preferably contains (E) a nucleic acid-based seasoning. The content of the nucleic acid seasoning is preferably 0.01 to 5%, more preferably 0.02 to 3%, even more preferably 0.05 to 2%, and particularly preferably 0.1 to 1%. It is preferable from the viewpoints of potassium-derived off-flavor suppression, salty taste enhancement, flavor balance, and umami enhancement.
更に、ナトリウム１００部に対して、核酸系調味料を０．０５〜１０部含有するのが好ましく、より好ましくは０．１〜５部、更に０．２〜３部、特に０．３〜２部、殊更０．５〜１部含有するのが、カリウム由来の異味抑制、塩味増強、風味バランス、うま味増強の点で好ましい。 Furthermore, it is preferable to contain 0.05-10 parts of a nucleic acid seasoning with respect to 100 parts of sodium, More preferably, it is 0.1-5 parts, Furthermore, 0.2-3 parts, Especially 0.3-2. It is preferable to contain 0.5 to 1 part, particularly from the viewpoint of inhibiting the off-potency derived from potassium, enhancing salty taste, flavor balance, and enhancing umami.
核酸系調味料としては、酵母エキス、グアニル酸、イノシン酸等のナトリウム、カリウムあるいはカルシウム塩等が挙げられる。容器詰液体調味料中の核酸系調味料の含有量は０〜０．２％が好ましく、０．０１〜０．１％が特に好ましい。なお、本発明においては、核酸ナトリウム塩を使用した場合は、ナトリウムの部分は成分（Ａ）として、核酸の部分は核酸系調味料として本発明を構成するものとする。例えば、イノシン−５’−リン酸２ナトリウムの場合、２ナトリウムは成分（Ａ）、イノシン−５’−リン酸は核酸系調味料として含有量を換算する。また、核酸カリウム塩を使用した場合は、カリウムの部分は成分（Ｂ）として、核酸の部分は核酸系調味料として本発明を構成するものとする。 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 portion constitutes the component (A), and the nucleic acid portion constitutes the nucleic acid seasoning. For example, in the case of inosine-5'-phosphate disodium, the content of sodium is converted as a component (A), and the content of inosine-5'-phosphate is converted as a nucleic acid 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 nucleic acid seasoning.
本発明において、核酸の含有量は、高速液体クロマトグラフィー（ＨＰＬＣ）を使用して測定することができる（「しょうゆ試験法」、（財）日本醤油研究所編集、（株）醤協通信社販売、昭和６０年）。 In the present invention, the content of nucleic acid can be measured using high performance liquid chromatography (HPLC) (“Soy Sauce Test Method”, edited by Japan Soy Sauce Research Institute, sold by Soyyo Kogyo Co., Ltd.). , 1985).
本発明において、有機酸系調味料を含有するのが、カリウム由来の異味抑制、塩味増強、風味バランス、風味増強の点で好ましい。有機酸系調味料としては、コハク酸、乳酸、フマル酸、アジピン酸、酒石酸、リンゴ酸、クエン酸、グルコン酸、酢酸、これらの塩、２種以上の混合物が挙げられ、コハク酸、乳酸、クエン酸、グルコン酸、リンゴ酸、これらの塩、２種以上の混合物が好ましく、更にコハク酸、乳酸、リンゴ酸、これらの塩、２種以上の混合物が好ましい。 In the present invention, it is preferable to contain an organic acid-based seasoning in terms of potassium-derived off-flavor suppression, salty taste enhancement, flavor balance, and flavor enhancement. Examples of the organic acid seasoning include succinic acid, lactic acid, fumaric acid, adipic acid, tartaric acid, malic acid, citric acid, gluconic acid, acetic acid, salts thereof, and a mixture of two or more thereof. Citric acid, gluconic acid, malic acid, salts thereof, and a mixture of two or more thereof are preferred, and succinic acid, lactic acid, malic acid, salts thereof, and a mixture of two or more of them are preferred.
容器詰液体調味料中の有機酸系調味料の含有量は０．０１〜５％が好ましく、更に０．１〜３％、特に０．２〜２％、殊更０．３〜１％であるのがカリウム由来の異味抑制、塩味増強、風味バランス、風味増強の点で好ましい。このうち、乳酸の含有量は０．０１〜３％、更に０．１〜２％、特に０．２〜１％であるのが好ましい。コハク酸の含有量は０．００４〜２％、更に０．０６〜１．５％、特に０．１〜１％であるのが好ましい。リンゴ酸の含有量は０．０１〜２％、更に０．０２〜１％、特に０．０５〜０．５％であるのが好ましい。 The content of the organic acid seasoning in the container-packed liquid seasoning is preferably 0.01 to 5%, more preferably 0.1 to 3%, particularly 0.2 to 2%, and particularly 0.3 to 1%. This is preferable in terms of suppression of off-potency derived from potassium, salty taste enhancement, flavor balance, and flavor enhancement. Of these, the content of lactic acid is preferably 0.01 to 3%, more preferably 0.1 to 2%, and particularly preferably 0.2 to 1%. The succinic acid content is preferably 0.004 to 2%, more preferably 0.06 to 1.5%, and particularly preferably 0.1 to 1%. The content of malic acid is preferably 0.01 to 2%, more preferably 0.02 to 1%, and particularly preferably 0.05 to 0.5%.
なお、本発明においては、有機酸ナトリウム塩を使用した場合は、ナトリウムの部分は成分（Ａ）として、有機酸の部分は有機酸系調味料として本発明を構成するものとする。例えば、コハク酸２ナトリウムの場合、２ナトリウムは成分（Ａ）、コハク酸は有機酸系調味料として含有量を換算する。また、有機酸カリウム塩を使用した場合は、カリウムの部分は成分（Ｂ）として、有機酸の部分は有機酸系調味料として本発明を構成するものとする。 In the present invention, when an organic acid sodium salt is used, the sodium portion constitutes the component (A), and the organic acid portion constitutes the organic acid seasoning. For example, in the case of disodium succinate, disodium is the component (A), and succinic acid is converted as an organic acid seasoning. When an organic acid potassium salt is used, the potassium part is used as the component (B), and the organic acid part is used as the organic acid seasoning.
本発明の容器詰液体調味料中は、糖類等の甘味料を含有するのが好ましい。甘味料の含有量は１〜３０％であるのが好ましく、より好ましくは３．５〜２０％、更に５〜１５％、特に６〜１２％、殊更７〜１０％であるのが、カリウム由来の異味抑制、風味バランスの点で好ましい。糖類としては、グルコース、ガラクトース、アラビノース、フルクトース、シュークロース、マルトース、液糖、転化糖、水飴、澱粉、デキストリン等のほか、エリスリトール、グリセロール、ソルビトール、トレハロース、還元水あめ等の糖アルコールも例示される。また必要により、糖類以外のグリチルリチン、ステビオサイド、アスパルテームなどの甘味料も用いられる。 The container-packed liquid seasoning of the present invention preferably contains a sweetener such as sugar. The sweetener content is preferably 1 to 30%, more preferably 3.5 to 20%, further 5 to 15%, especially 6 to 12%, especially 7 to 10%. It is preferable from the standpoint of suppressing taste differences 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 other than saccharides are also used.
本発明において、糖類の含有量は、原料由来の糖類量と新たに添加した糖類量との合計量をいう。すなわち、調味料の原料として日本酒、ワイン等の酒、醤油、味醂（本みりん、みりん風調味料、塩みりん等）等の醸造調味料の他、発酵物等を用いると、原料由来の糖類が含まれることがある。その場合には、原料由来の糖類量と新たに添加した糖類量との合計が、上記範囲内であるものとする。なお、糖類の含有量は、液体クロマトグラフィー（ＨＰＬＣ）を使用して、測定することができる（「しょうゆ試験法」、（財）日本醤油研究所編集、（株）醤協通信社販売、昭和６０年）。 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).
本発明においては、液体調味料中の窒素含有量が１．６５％以上であるのが好ましく、より好ましくは１．７〜２．２％、更に１．８〜２％であるのが塩味増強、カリウム由来の異味抑制、風味バランスの点で好ましい。特に、成分（Ｃ）を除いた液体調味料中の窒素含有量が上記範囲であるのが、塩味増強、カリウム由来の異味抑制、風味バランスの点で好ましい。 In the present invention, the nitrogen content in the liquid seasoning is preferably 1.65% or more, more preferably 1.7 to 2.2%, and even more preferably 1.8 to 2%. It is preferable in terms of potassium-derived off-flavor suppression and flavor balance. In particular, the nitrogen content in the liquid seasoning excluding the component (C) is preferably in the above-mentioned range from the viewpoints of salty taste enhancement, potassium-derived taste suppression, and flavor balance.
通常の醤油の窒素含有量は、１．２〜１．６％であるが、窒素含有量を１．６５％以上とするには、通常の方法で醸造した醤油に、アミノ酸やペプチド、たんぱく質等の窒素を含有する物質を本発明の規定範囲の量となるように添加したり、濃縮や脱塩の工程を施すことにより製造できる。例えば、減塩濃縮法によって食塩を除去するとともに、水を主成分とする揮発成分による希釈率を調整する方法や、電気透析装置によって食塩を除去する際に起こるイオンの水和水の移動を利用して、窒素分も同時に濃縮する方法等がある。また、通常より食塩分の低い低塩醤油、減塩醤油をＲＯ膜や減圧濃縮処理することにより、窒素含有量を高める方法や、逆に、たまり醤油、再仕込み醤油のような窒素含有量の高い醤油を脱塩処理する方法等がある。 The nitrogen content of normal soy sauce is 1.2 to 1.6%. To make the nitrogen content 1.65% or more, amino acids, peptides, proteins, etc. are added to soy sauce brewed by a normal method. It can be produced by adding a nitrogen-containing substance in an amount within the specified range of the present invention, or by performing a concentration or desalting step. For example, the salt removal method is used to remove the salt and adjust the dilution rate with volatile components mainly composed of water, and the movement of ion hydration water that occurs when the salt is removed using an electrodialyzer. Thus, there is a method of concentrating the nitrogen content at the same time. In addition, low salt soy sauce and salt-reduced soy sauce with a lower salt content than usual are processed by RO membranes or reduced pressure concentration to increase the nitrogen content, or conversely, with a nitrogen content such as tamari soy sauce and recharged soy sauce. There is a method of desalting high soy sauce.
本発明において、液体調味料中の窒素含有量は、全窒素分析装置（三菱化成ＴＮ−０５型）を用いて測定することができる。 In the present invention, the nitrogen content in the liquid seasoning can be measured using a total nitrogen analyzer (Mitsubishi Kasei TN-05 type).
本発明の容器詰液体調味料は、（Ａ）ナトリウム、（Ｂ）カリウム、（Ｃ）酸性／塩基性アミノ酸及び、（Ｄ）エタノールが所定量となるよう配合、攪拌、混合した調味液を容器に充填することにより、製造することができる。必要に応じて、残余成分として、（Ｅ）核酸系調味料や（Ｆ）γ−アミノ酪酸の他、糖類、有機酸系調味料、無機酸／塩、賦形剤、香辛料、抗酸化剤、着色料、保存料、強化剤、乳化剤、ハーブ、フレーバー等の食品に使用可能な各種添加物や、水を配合してもよい。 The container-packed liquid seasoning of the present invention is prepared by mixing, stirring, and mixing the seasoning liquid so that (A) sodium, (B) potassium, (C) acidic / basic amino acid, and (D) ethanol are in a predetermined amount. It can be manufactured by filling. As necessary, as a residual component, in addition to (E) nucleic acid seasoning and (F) γ-aminobutyric acid, sugars, organic acid seasonings, inorganic acids / salts, excipients, spices, antioxidants, You may mix | blend various additives which can be used for foodstuffs, such as a coloring agent, a preservative, a toughening agent, an emulsifier, a herb, and a flavor, and water.
本発明の容器詰液体調味料は、加熱処理を施して製造するのが、５味（塩、甘、酸、苦、旨）の風味バランス向上、カリウム由来の異味抑制、塩味増強など風味の点で好ましい。調味液を容器に充填後、加熱処理を行ったり、調味液を予めプレート式熱交換器などで加熱処理した後に、容器に充填して製造することができる。 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.
本発明において、加熱処理とは、成分（Ａ）、（Ｂ）、（Ｃ）、（Ｄ）を含有する液体調味料を、特定の条件で加熱することをいう。加熱温度は、各成分の種類や量比によって異なるが、６０℃以上、好ましくは７０〜１３０℃、更に７５〜１２０℃、特に８０〜１００℃、殊更８５〜９５℃で加熱することが、風味、安定性、色等の点から好ましい。カリウム由来の異味を抑制し、一体感のある風味を呈して風味良好となるので、６０℃以上で加熱するのが好ましい。 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 viewpoints 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 exhibits a sense of unity to improve the flavor.
本発明において、加熱処理時の加熱時間は、加熱温度により異なるが、６０℃の場合は１０秒〜１２０分、更に３０秒〜６０分、特に１分〜１０分、殊更２分〜５分であることが、風味、安定性、色等の点から好ましい。８０℃の場合は、２秒〜６０分、更に５秒〜３０分、特に１０秒〜１０分、殊更３０秒〜５分であるのが、風味、安定性、色等の点から好ましい。９０℃の場合は、１秒〜３０分、更に２秒〜１０分、特に５秒〜５分、殊更１０秒〜２分であるのが、風味、安定性、色等の点から好ましい。また、加熱温度と加熱時間を組合せて、６０〜７０℃で１０分以上加熱した後、８０℃で１分以上加熱する方法でもよい。 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.
本発明において、加熱処理は、液体調味料の品温で規定してもよい。加熱処理時に、品温（サンプルの中心温度）が６０℃以上となるように加熱するのが好ましく、更に７０〜１３０℃、特に８０〜９８℃、殊更８５〜９５℃となるように加熱するのが、風味、安定性、色等の点から好ましい。品温６０℃の場合、６０℃に達した時点（６０℃達温）から６０分以下の加熱処理が好ましく、更に６０℃達温時より３０秒〜３０分、特に６０℃達温時より１〜１０分、殊更６０℃達温時より３〜７分の加熱処理が、風味、安定性、色等の点から好ましい。品温７０℃の場合、７０℃に達した時点（７０℃達温）から３０分以下の加熱処理が好ましく、更に７０℃達温時より１５秒〜１５分、特に７０℃達温時より２０秒〜５分、殊更７０℃達温時より３０秒〜３分の加熱処理が、風味、安定性、色等の点から好ましい。品温８０℃の場合、８０℃に達した時点（８０℃達温）から１０分以下の加熱処理が好ましく、更に８０℃達温から５分以下、特に８０℃達温から３分以下、殊更８０℃達温から１分以下の加熱処理が、風味、安定性、色等の点から好ましい。品温９０℃の場合、９０℃に達した時点（９０℃達温）から５分以下の加熱処理が好ましく、更に９０℃達温から３分以下、特に９０℃達温から１分以下、殊更９０℃達温の加熱処理が、風味、安定性、色等の点から好ましい。 In the present invention, the heat treatment may be defined by the product temperature of the liquid seasoning. During the heat treatment, it is preferable to heat the product so that the product temperature (center temperature of the sample) is 60 ° C. or higher, and further heat to 70 to 130 ° C., particularly 80 to 98 ° C., particularly 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 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, especially 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. From the viewpoint of flavor, stability, color, etc., the heat treatment is preferably performed for 2 seconds to 5 minutes, particularly 30 seconds to 3 minutes from the time of reaching 70 ° C. When the product temperature is 80 ° C., the heat treatment is preferably performed for 10 minutes or less from the point of time when the temperature reaches 80 ° C. (80 ° C. temperature), more preferably 5 minutes or less from 80 ° C., particularly 3 minutes or less from 80 ° C. A heat treatment of 1 minute or less from the 80 ° C. temperature is preferable from the viewpoint 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 the temperature reaches 90 ° C. (90 ° C. reach temperature) is preferred, and further, 90 ° C. reach 3 minutes or less, particularly 90 ° C. reach 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.
加熱処理において使用する装置は、６０℃以上の温度が容易に得られる加熱機器であればいずれでもよいが、直火式の地釜、蒸気または湯せん式の二重缶や蛇管、多管式の連続加熱機（パイプヒーター）、プレート式熱交換器（プレートヒーター）が例示される。 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).
本発明においては、充填を行うことが必要である。充填とは、加熱処理を施した、又は、後に加熱処理を行う液体調味料を容器に充填する工程をいう。容器に充填して密閉した容器詰め液体調味料とすることにより、流通時に風味の変化を抑制することができるので、好ましい。 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.
本発明において、充填工程としては、（１）加熱処理した後、液体調味料の温度が低下しないうちに容器に充填する、（２）加熱処理した後、液体調味料を冷却して容器に充填する、（３）容器に充填した後、加熱処理する等が挙げられるが、（１）又は（２）が好ましく、特に（２）が風味、安定性、色、保存性の点で好ましい。 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.
本発明の容器詰液体調味料は、液体調味料を容器に充填したものである。本発明において、充填工程で使用される容器の容量は５ｍＬ〜２０Ｌであるのが好ましく、次に好ましくは１０ｍＬ〜５Ｌ、より好ましくは５０ｍＬ〜２Ｌ、更に１００ｍＬ〜１Ｌ、特に３００ｍＬ〜８００ｍＬ、殊更４５０〜７００ｍＬであるのが、安定性、使い勝手の点で好ましい。本発明に使用される容器は、一般の液体調味料と同様にポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、金属缶、紙容器、合成樹脂製の袋、ガラス瓶などの通常の形態で提供することができる。紙容器としては、紙基材とバリア性層（アルミニウム等の金属箔、エチレン−ビニルアルコール共重合体、塩化ビニリデン系重合体など）とヒートシール性樹脂層とを含む積層材を製函したものなどが挙げられる。 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.
本発明においては、製造時に必要に応じて冷却工程を行うのが、風味、安定性の点で好ましい。冷却工程とは、加熱処理工程を経た液体調味料や、更に充填工程を経た液体調味料を冷却する工程のことである。冷却条件は、加熱温度よりも１０℃以上低下させるのが好ましく、より好ましくは２０℃以上、更に３０℃以上低下させるのが風味バランス、カリウム由来の異味抑制の点で好ましい。冷却温度は７０℃以下とするのが好ましく、更に５〜６５℃、特に１０℃〜５０℃、殊更１５〜３０℃とするのが風味の劣化抑制の点で好ましい。冷却工程において使用する装置は、想定する冷却温度が容易に得られる冷却機器であればいずれでもよいが、プレート式加熱冷却装置を用いるのが好ましい。 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, and more preferably 30 ° C. or more from the standpoint of flavor balance and suppression of taste derived from potassium. The cooling temperature is preferably 70 ° C. or lower, 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 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.
本発明においては、静置工程を行うのが、風味が落ち着き、風味の一体感が増大するので好ましい。静置工程とは、加熱工程と充填工程を経た容器詰液体調味料を、振動がなく、直射日光が当たらない場所に静置する工程のことである。静置場所は、倉庫であるのが好ましく、更に冷暗所、特に冷蔵庫であるのが好ましい。静置期間は、１日以上であるのが好ましく、更に３日〜６ヶ月、特に１週間〜３ヶ月、殊更２週間〜１ヶ月であるのが好ましい。 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.
本発明において、血圧降下作用を有する物質を添加してもよい。血圧降下作用を有する物質としては、アンジオテンシン変換酵素阻害活性を有するペプチド、γ−アミノ酪酸、食酢、ニコチアナミン、核酸誘導体、醤油粕、スフィンゴ脂質、、フラボノイドやポリフェノール類、ペプチド以外のアンジオテンシン変換酵素阻害作用物質等が挙げられ、γ−アミノ酪酸が好ましい。これら物質の容器詰液体調味料中の含有量は０．０１〜５％が好ましく、更に０．０４〜２％、特に０．１〜１％、殊更０．２〜０．８％であるのが、生理機能、風味、安定性の点で好ましい。本発明において、γ−アミノ酪酸の含有量は、アミノ酸分析装置を用いて測定することができる。γ−アミノ酪酸は、特有のエグ味を呈するが、本発明の液体調味料に配合し、更に加熱処理を施すことにより、特有の風味が顕著に改善する。 In the present invention, a substance having a blood pressure lowering action may be added. Examples of substances having an antihypertensive effect include peptides having angiotensin converting enzyme inhibitory activity, γ-aminobutyric acid, vinegar, nicotianamine, nucleic acid derivatives, soy sauce cake, sphingolipids, flavonoids and polyphenols, and angiotensin converting enzyme inhibitory activity 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.
また、本発明の容器詰液体調味料においては、ｐＨが４．５〜６であるのが好ましく、更に４．６〜５．５、特に４．７〜５．３、殊更４．８〜５であることが、塩味増強、カリウム由来の異味抑制、風味バランス、保存性の点から好ましい。更に、塩素量４〜９％、固形分量２０〜４５％の特数値を有することが好ましい。 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.
本発明の容器詰液体調味料を、食品の製造・加工・調理に使用することで、カリウム由来の異味抑制、塩味増強、良好な風味バランスなどの改善効果が得られる。従って、本発明は、風味改善方法、食品の加工・調理方法、食品の製造方法としても有用である。 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.
本発明においては、液体調味料とは、醤油、つゆ、たれ等の通常、食塩を含有する液体状の調味料をいい、日本農林規格に適合する「しょうゆ」に調味料、酸味料、香料、だし、エキス類等を添加した、「しょうゆ」と同様の用途で用いられる液体調味料を含む。具体的には、麺つゆ（ストレートタイプ、濃縮タイプ）、おでんつゆ、鍋物つゆ、煮物つゆ、天つゆ、天丼つゆ等のつゆ類、蒲焼のたれ、照り焼のたれ、焼肉のたれ、焼鳥のたれ、すきやきのたれ、しゃぶしゃぶのたれ等のたれ類、だし割り醤油、土佐醤油、松前醤油、八方だし、低塩醤油等が挙げられ、低塩醤油が好ましい。 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, tentsuyu, tengu soup and other soups, broiled sauce, teriyaki sauce, grilled meat sauce, grilled chicken sauce, sukiyaki Examples include sauces such as sauce, shabu-shabu sauce, dashi split soy sauce, Tosa soy sauce, Matsumae soy sauce, Happo dashi, low salt soy sauce, etc. Low salt soy sauce is preferred.
ここで、本発明における「醤油」とは、日本農林規格の「しょうゆ」と同一概念である。また、しょうゆに調味料、酸味料、香料、だし、エキス類等を添加したものを「しょうゆ加工品」という。なお、本願で記載する「液体調味料」は、上記のしょうゆ及びしょうゆ加工品を含むことはもちろん、これらの規格からは外れるが本願の要件を備えた調味料を含める概念とする。 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.
食塩の過多な摂取は、腎臓病、心臓病、高血圧症に悪影響を及ぼすことから食塩の摂取量を制限するために、本発明の容器詰液体調味料が、使用頻度の高い醤油を含有する調味料であるのが好ましい。原料として使用する醤油としては、濃口醤油、淡口醤油、たまり醤油、低塩醤油、減塩醤油等を挙げることができるが、製品１００ｇ中のナトリウム量が３．５５ｇ超〜５．５ｇ以下の低塩醤油、３．５５ｇ以下である減塩醤油を用いるのが、食塩摂取量、風味バランスの点で好ましい。 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.
本発明において、ナトリウム含有量とカリウム含有量を所定の範囲に調整するには、例えば仕込水として食塩と例えば塩化カリウムの混合溶液を用いて醤油を製造する方法；塩化カリウム単独の溶液を仕込水として用いて得た醤油と食塩水を単独で仕込水として用いて得た醤油とを混合する方法；食塩水を仕込水として用いた通常の醤油を電気透析、膜処理等によってナトリウムを除去した脱塩醤油に塩化カリウムを添加する方法等が挙げられる。 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.
なお、本発明において、容器詰液体調味料としてつゆ類、たれ類、だし割り醤油等を製造する場合は、醤油とだし汁を含む調味液に、成分（Ａ）、（Ｂ）、（Ｃ）、（Ｄ）などが所定の濃度となるように各種添加物等を配合し、溶解して容器に充填することにより製造することができる。また、塩分（ナトリウム含量）を低下させた容器詰め液体調味料とする場合は、生醤油を電気透析、又は塩析／希釈により食塩含量の低下した生醤油（減塩生醤油、低塩生醤油）を調製し、火入れ工程後、成分（Ａ）、（Ｂ）、（Ｃ）、（Ｄ）などを混合する方法、又は、火入れ工程後の醤油を電気透析、又は塩析／希釈により食塩含量の低下した醤油（減塩醤油、低塩醤油）を調製し、これとだし汁を含む調味液に成分（Ａ）、（Ｂ）、（Ｃ）、（Ｄ）などを混合する方法等により製造することができる。更に、容器に充填する際には、加熱処理を行うのが好ましい。この場合には、(1) 加熱処理した後、液体調味料の温度が低下しないうちに容器に充填する、(2) 加熱処理しながら容器に充填する、(3) 容器に充填した後、加熱処理するのが風味、安定性、色の点で好ましい。 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 and the like are blended so that (D) and the like have a predetermined concentration, dissolved, and filled into a container. In addition, when using as 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.
本発明の容器詰液体調味料は、各種食品に使用することができる。本発明の容器詰液体調味料を用いることで、塩味が増強することから、塩分量が少ない食品の設計、製造が可能となる。 The container-packed liquid seasoning of the present invention can be used for various foods. Since the salty taste is enhanced by using the container-packed liquid seasoning of the present invention, it is possible to design and manufacture a food with a small amount of salt.
本発明の容器詰液体調味料を使用した食品としては、喫食時に食塩が含まれるものであれば特に制限はないが、例えば、吸い物、味噌汁、コンソメスープ、ポタージュスープ、卵スープ、ワカメスープ、フカヒレスープ等のスープ類、そば、うどん、ラーメン、パスタ等の麺類のつゆ・スープ・ソース類、おかゆ、雑炊、リゾット、お茶漬け等の米飯調理食品、刺身、お浸し、冷奴、湯豆腐、鍋物、煮物、揚げ物、焼き物、蒸し物等の調理食品等が挙げられる。すなわち、本発明の容器詰液体調味料の食品への用途（使用方法）としては、これらの食品に容器詰液体調味料をかける用途、これらの食品を容器詰液体調味料につける用途、容器詰液体調味料と食材を用いて調理する用途、容器詰液体調味料を用いて加工食品を製造する用途などが例示される。 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, soba noodles, soup sauces, soba, udon, ramen, pasta, rice cooked foods such as rice crackers, miscellaneous dishes, risotto, tea pickles, sashimi, soaked, chilled fish, boiled tofu, hot pot, stew 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.
本発明の容器詰液体調味料の、食品中の含有量は０．０１〜５０％であるのが好ましく、更に０．０５〜２０％、特に０．１〜１０％、殊更０．５〜５％であるのが風味バランス、ナトリウムや食塩摂取量の点で好ましい。 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.
（１）風味評価１
表１に示す配合で、ガラス製サンプル瓶（５０ｍＬ容）に浄水、食塩、塩化カリウム（和光純薬工業）、エタノール（和光純薬工業）、アミノ酸（アスパラギン酸ナトリウム、グルタミン酸ナトリウム、アルギニン、リジン塩酸塩）を添加した。これを閉栓した後、内容物を溶解して、容器詰液体調味料（試験品１〜１０）を製造した。また、表２に示す配合で、上記アミノ酸の代わりにクエン酸３ナトリウム、ステビア、ソルビトール、アラニンを用いた容器詰液体調味料（試験品１１〜１５）を同様に製造した。
ここで、成分（Ｂ）、成分（Ｃ）及び、成分（Ｄ）を含まず、成分（Ａ）を同濃度含有するサンプル（試験品１）を、各試験品について塩味を評価する際の対照品とした。成分（Ｃ）と成分（Ｄ）を含まず、成分（Ａ）と成分（Ｂ）を同濃度含有するサンプル（試験品２）を、各試験品についてカリウム由来の異味を評価する際の対照品とした。これらの風味について、下記基準で官能評価を行った。その結果を表１、表２に示す。
(1) Flavor evaluation 1
In the composition shown in Table 1, purified water, salt, potassium chloride (Wako Pure Chemical Industries), ethanol (Wako Pure Chemical Industries), amino acids (sodium aspartate, sodium glutamate, arginine, lysine hydrochloride) in a glass sample bottle (50 mL volume) Salt) was added. After closing this, the contents were dissolved to produce a container-packed liquid seasoning (test products 1 to 10). Moreover, the container-packed liquid seasoning (test goods 11-15) which used the mixing | blending shown in Table 2 and used trisodium citrate, stevia, sorbitol, and alanine instead of the said amino acid 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. About these flavors, sensory evaluation was performed on the following reference | standard. The results are shown in Tables 1 and 2.
〔塩味の評価基準〕
ａ：対照品に比べて、塩味が非常に増強している。
ｂ：対照品に比べて、塩味が増強している。
ｃ：対照品に比べて、塩味がやや増強している。
ｄ：対照品に比べて、塩味は同等である。
ｅ：対照品に比べて、塩味が低下している。
[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.
〔カリウム由来の異味の評価基準〕
ａ：カリウム由来の苦味、刺激味といった異味を全く感じない。
ｂ：カリウム由来の苦味、刺激味といった異味が対照品に比べかなり低減している。
ｃ：カリウム由来の苦味、刺激味といった異味が対照品に比べやや低減している。
ｄ：カリウム由来の苦味、刺激味といった異味が対照品と同等である。
ｅ：カリウム由来の苦味、刺激味といった異味が対照品よりも強い。
[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.
〔風味バランスの評価基準〕
ａ：５味（塩、甘、酸、苦、旨）の風味バランスが非常に良好である。
ｂ：５味（塩、甘、酸、苦、旨）の風味バランスが良好である。
ｃ：５味（塩、甘、酸、苦、旨）の風味バランスがやや良好である。
ｄ：５味（塩、甘、酸、苦、旨）の風味バランスがあまり良好でない。
ｅ：５味（塩、甘、酸、苦、旨）の風味バランスが不良である。
[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.
表１に示すように、試験品７〜１０では、試験品１〜６に比べて塩味が増強され、また試験品２〜６に比べてカリウム由来の異味が抑制されて風味バランス良好であった。一方、表２に示すように、酸性／塩基性アミノ酸を含まない試験品１１〜１５では、カリウム由来の異味が感じられたり、風味バランスが崩れたりして好ましいものではなかった。
このように、酸性／塩基性アミノ酸とナトリウム、カリウム、エタノールを特定量含有することにより、容器詰め液体調味料の風味が改善することが示された。
As shown in Table 1, in the test products 7 to 10, the salty taste was enhanced as compared with the test products 1 to 6, and the taste derived from potassium was suppressed compared to the test products 2 to 6, and the flavor balance was good. . On the other hand, as shown in Table 2, the test products 11 to 15 containing no acidic / basic amino acids were not preferable because of the nasty taste derived from potassium or the loss of flavor balance.
Thus, it was shown that the flavor of container-packed liquid seasonings is improved by containing specific amounts of acidic / basic amino acids and sodium, potassium, and ethanol.
（２）風味評価２
（１）で良好な風味を呈した試験品７〜１０をガラス製サンプル瓶（２０ｍＬ容）にそれぞれ１５ｇ入れた。これに蓋をした後、７０℃のウオーターバスに浸漬し、１０分間加熱処理を行った。次いで、水冷し、試験品１６〜１９を製造した。これらについて、（１）と同じ評価基準で風味評価を行った。その結果を表３に示す。
(2) Flavor evaluation 2
15 g of each of the test products 7 to 10 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 16-19. About these, flavor evaluation was performed on the same evaluation criteria as (1). The results are shown in Table 3.
表３に示すように、加熱処理を施すことにより、塩味とカリウム由来の異味が一体化し、いっそう優れた風味になることが明らかとなった。 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）風味評価３
表４に示す配合で、ガラス製サンプル瓶（５０ｍＬ容）に浄水、醤油（減塩醤油（ヤマサ）１００部と濃口醤油（キッコーマン）５０部を混合したもの。ナトリウム含量４．０７％、カリウム含量０．４５％）、塩化カリウム（和光純薬工業）、エタノール（和光純薬工業）、アミノ酸（アスパラギン酸ナトリウム、グルタミン酸ナトリウム、アルギニン、リジン塩酸塩）を添加した。これを閉栓した後、内容物を溶解して、容器詰液体調味料（低塩醤油）を製造した（試験品２０〜２４）。また、試験品２２、２３をガラス製サンプル瓶（２０ｍＬ容）にそれぞれ１５ｇ入れて蓋をした後、８０℃のウオーターバスに浸漬し、５分間加熱処理を行った。次いで、水冷し、試験品２５、２６を製造した。
(3) Flavor evaluation 3
In the formulation shown in Table 4, a glass sample bottle (50 mL) mixed with purified water and soy sauce (100 parts reduced salt soy sauce (Yamasa) and 50 parts concentrated soy sauce (Kikkoman). Sodium content 4.07%, potassium content 0.45%), potassium chloride (Wako Pure Chemical Industries), ethanol (Wako Pure Chemical Industries), amino acids (sodium aspartate, sodium glutamate, arginine, lysine hydrochloride) were added. After closing this, the contents were dissolved to produce a container-packed liquid seasoning (low salt soy sauce) (test products 20 to 24). Further, 15 g of each of the test products 22 and 23 was put in a glass sample bottle (20 mL volume) and the lid was covered, and then immersed in a water bath at 80 ° C. and subjected to heat treatment for 5 minutes. Subsequently, it water-cooled and manufactured the test products 25 and 26.
ここで、試験品２０を、各試験品について塩味を評価する際の対照品とした。試験品２１を、各試験品についてカリウム由来の異味を評価する際の対照品とした。試験品を豆腐（もめん）にかけて冷奴を作製し、（１）と同様な基準で風味評価を行った。その結果を表４に示す。 Here, the test product 20 was used as a control product for evaluating the salty taste of each test product. The test product 21 was used as a control product for evaluating the taste derived from potassium for each test product. A cold product was prepared by applying the test product to tofu, and the flavor was evaluated in the same manner as in (1). The results are shown in Table 4.
表４に示すように、酸性／塩基性アミノ酸とナトリウム、カリウム、エタノールを特定量含有することにより、容器詰め液体調味料（低塩醤油）の風味が改善することが示された。更に、加熱処理することで、いっそう風味向上することがわかった。 As shown in Table 4, it was shown that the flavor of container-packed liquid seasonings (low salt soy sauce) was improved by containing specific amounts of acidic / basic amino acids and sodium, potassium, and ethanol. Furthermore, it turned out that flavor improves further by heat-processing.
（４）風味評価４
市販減塩醤油（窒素含量１．５質量％、ナトリウム含量３．２質量％、カリウム０．３８質量％）を減圧濃縮し、析出した食塩を除去した。次いで、揮発水、食塩を加え、低塩醤油を調製した（窒素含量１．９２質量％、ナトリウム含量３．８５質量％、カリウム０．４５質量％）。この低塩醤油１００質量部に、塩化カリウム（和光純薬工業）２質量部、グルタミン酸ナトリウム（武田薬品）０．５質量部、アスパラギン酸ナトリウム（協和発酵）２質量部、イノシン−５’−リン酸２ナトリウム（和光純薬工業）０．０２質量部、乳酸（武蔵野化学研究所、乳酸９０％）０．２５質量部、エタノール（和光純薬工業）２質量部を添加し、攪拌、溶解して低塩醤油を得た（試験品Ｇ）。
更に、４０ｇの試験品Ｇをガラス製サンプル瓶（５０ｍＬ容）に入れ、閉栓した後、７０℃のウオーターバスに浸漬して、１０分間加熱処理を行った。次いで、水冷した後、冷蔵庫に１日静置して容器詰低塩醤油（試験品Ｈ）を製造した。
(4) Flavor evaluation 4
Commercially reduced salt soy sauce (nitrogen content 1.5 mass%, sodium content 3.2 mass%, potassium 0.38 mass%) was concentrated under reduced pressure to remove the precipitated salt. Subsequently, low salt soy sauce was prepared by adding volatile water and salt (nitrogen content 1.92 mass%, sodium content 3.85 mass%, potassium 0.45 mass%). 100 parts by weight of this low salt soy sauce, 2 parts by weight of potassium chloride (Wako Pure Chemical Industries), 0.5 parts by weight of sodium glutamate (Takeda Pharmaceutical), 2 parts by weight of sodium aspartate (Kyowa Hakko), inosine-5′-phosphorus 0.02 part by mass of disodium acid (Wako Pure Chemical Industries), 0.25 part by mass of lactic acid (Musashino Chemical Laboratory, 90% lactic acid), 2 parts by mass of ethanol (Wako Pure Chemical Industries) were added and stirred and dissolved. To obtain a low salt soy sauce (test product G).
Further, 40 g of the test product G was put into a glass sample bottle (50 mL capacity), and after being capped, it was immersed in a 70 ° C. water bath and subjected to heat treatment for 10 minutes. Subsequently, after water cooling, it left still in the refrigerator for 1 day and manufactured the container-packed low salt soy sauce (test product H).
このようにして得られた試験品Ｇと試験品Ｈについて、風味評価を行った。その結果、試験品Ｇは、塩味が増強し、カリウム由来の異味が抑制されたが、後味にうま味がやや強く感じられ、やや良好な風味であった。加熱処理を施した試験品Ｈは、試験品Ｇよりも塩味が強くシャープに感じられ、カリウム由来の異味がなく、しかも後味のうま味が強過ぎず一体感を有し、非常に良好な風味を呈した。 The flavor evaluation was performed on the test product G and the test product H thus obtained. As a result, in the test product G, the salty taste was enhanced and the nasty taste derived from potassium was suppressed, but the umami was felt slightly strong in the aftertaste and had a slightly good flavor. The heat-treated test product H is sharper and more salty than the test product G, has no nasty taste derived from potassium, and the aftertaste is not too strong, has a sense of unity, and has a very good flavor. Presented.
Claims (5)
（Ａ）ナトリウム ３．６〜５．５質量％
（Ｂ）カリウム ０．５〜６質量％
（Ｃ）酸性アミノ酸が２質量％超であって、アスパラギン酸１質量％超〜３質量％以下及びグルタミン酸１質量％超〜２質量％以下
（Ｄ）エタノール １〜１０質量％
を含有する容器詰液体調味料。 The following components (A), (B), (C) and (D),
(A) Sodium 3.6-5.5 mass %
(B) Potassium 0.5-6 mass%
(C) an acidic amino acid than 2% by weight, 1 wt percent to 3 weight percent aspartic acid or less and glutamic 1 wt percent to 2 wt% or less (D) Ethanol 10 mass%
Containerized liquid seasoning containing
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| US20100075017A1 (en) * | 2007-03-30 | 2010-03-25 | Toshihide Nishimura | Salty taste enhancer, food or drink and method for producing food or drink |
| WO2011007892A1 (en) | 2009-07-15 | 2011-01-20 | 花王株式会社 | Packaged liquid flavoring agent containing soy sauce |
| CN103519125B (en) * | 2009-09-18 | 2015-06-10 | 龟甲万株式会社 | Low-salt soy sauce and process for producing same |
| JP5616115B2 (en) * | 2010-04-28 | 2014-10-29 | 花王株式会社 | Liquid seasoning containing soy sauce in containers |
| JP5868576B2 (en) * | 2010-04-28 | 2016-02-24 | 花王株式会社 | Liquid seasoning containing citrus flavored soy sauce in containers |
| JP2012165740A (en) * | 2011-01-24 | 2012-09-06 | Kao Corp | Packaged soy sauce containing liquid seasoning |
| EP2689675B1 (en) * | 2011-03-25 | 2016-06-01 | Kao Corporation | Sauce composition |
| WO2013100043A1 (en) * | 2011-12-27 | 2013-07-04 | 花王株式会社 | Butter |
| JP5761868B2 (en) * | 2013-02-04 | 2015-08-12 | ヤマサ醤油株式会社 | Low salt ponzu soy sauce |
| JP6230835B2 (en) * | 2013-07-10 | 2017-11-15 | キッコーマン株式会社 | Liquid seasoning with improved taste |
| KR101694809B1 (en) * | 2014-04-25 | 2017-01-13 | 대상 주식회사 | Seasoning Composition with Reduced Bitterness and Astringency |
| JP7051514B2 (en) * | 2018-03-22 | 2022-04-11 | 日清食品ホールディングス株式会社 | Salt enhancer |
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| JPS5668372A (en) * | 1979-10-20 | 1981-06-09 | Kikkoman Corp | Preparation of seasoning containing salt |
| JPS5955165A (en) * | 1982-09-22 | 1984-03-30 | Kikkoman Corp | Preparation of soy sauce |
| JPS59187761A (en) * | 1983-04-08 | 1984-10-24 | Takeda Chem Ind Ltd | Composition for seasoning |
| CN1044080C (en) * | 1992-10-06 | 1999-07-14 | 河嶋善一 | Functional salty composition |
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