JP4914758B2 - Liquid seasoning - Google Patents

Description

  The present invention relates to a liquid seasoning containing flavonoids.

  In recent years, there has been an increasing interest in the physiological functions of various components contained in foods. As one of the materials having physiological functions, flavonoids can be mentioned. Flavonoids are contained in plant foods and are known to have, for example, blood pressure lowering action, lipid metabolism improving action, allergy suppressing action and the like as physiological functions (Patent Documents 1 to 4).

  Thus, since flavonoids have a useful physiological function, the utilization to food is also disclosed (patent documents 5-10). In addition, flavonoids are known to have the effect of reducing the sweetness persistence of high-intensity sweeteners, the blue odor, astringency, sourness, and unpleasant taste of vegetable beverages and herbal medicines. (Patent Documents 11 to 17).

JP-A-8-283154 Japanese Patent Laid-Open No. 2001-240539 Japanese Patent Laid-Open No. 2002-47196 JP 2005-225847 WO 98/18348 pamphlet JP 2000-78955 A JP 2000-78956 A JP 2004-290129 A JP 2002-291441 A JP 2005-168458 A WO 93/10677 pamphlet US patent 4031265 specification U.S. Pat. JP-A-6-335362 JP-A-8-256725 Japanese Patent Laid-Open No. 11-318379 Japanese Patent Laid-Open No. 2004-49186

When the present inventors examined the application of flavonoids to liquid seasonings, it was found that the color tone of foods using liquid seasonings might change depending on the use conditions. Therefore, when the relationship between the type of flavonoids and the color change of the food was examined, especially when a liquid seasoning containing rutin was used for egg cooking, the original yellow color of the egg turned brown and the appearance was significantly impaired. I found out.
Accordingly, an object of the present invention is to provide a liquid seasoning containing flavonoids having a useful physiological effect and suppressing a change in color tone of food.

  The present inventor has studied to apply flavonoids having useful physiological functions to liquid seasonings. As a result, by containing sodium, ethanol and specific flavonoids in a specific ratio, a change in the color tone of the food can be suppressed, and a liquid seasoning having a useful physiological function such as a blood pressure lowering effect can be obtained. I found out that

That is, the present invention provides the following (A), (B) and (C),
(A) Sodium 0.4-8 mass%
(B) Flavonoids 0.01-4% by mass
(C) Ethanol 1-10% by mass
A liquid seasoning containing (B), wherein the flavonoids have one or more OH groups in the A ring or B ring in one molecule and are adjacent to the OH group (ortho position) The liquid seasoning which does not have an OH group is provided.

  ADVANTAGE OF THE INVENTION According to this invention, although it contains flavonoids, the color tone change of a foodstuff can be suppressed and also the liquid seasoning which has useful physiological functions, such as a blood pressure lowering effect, can be obtained. it can. Furthermore, by using the liquid seasoning of the present invention, it is possible to design and manufacture foods with a small amount of sodium.

  In the liquid seasoning of this invention, it is necessary to contain (A) sodium, (B) specific flavonoids, and (C) ethanol.

  In the present invention, (A) sodium refers to “sodium” or “Na” on the food ingredient label, and refers to what is blended in the form of a salt in the seasoning (the alkali metals other than sodium described below) The same applies to alkaline earth metals). Sodium 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.

  The liquid seasoning of the present invention contains (A) 0.4 to 8% by mass of sodium (hereinafter simply referred to as “%”), preferably 1.4 to 7.4%, more preferably 2. 2 to 6.2%, 3.1 to 5.7%, especially 3.6 to 5.4%, especially 3.8 to 5.1% is contained, saltiness, storage stability, salt intake reduction From the viewpoint of industrial productivity.

  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. Among these, it is preferable from the point of cost to use the salt which has sodium chloride as a main component.

  Various salt is commercially available, and examples thereof include salt handled by Japan Tobacco Inc., common salt, and imported sun salt from overseas, but are not particularly limited. In addition, sodium chloride is 0.01 to 2 parts magnesium chloride, 0.01 to 2 parts calcium chloride, and potassium chloride to 100 parts by mass of sodium chloride (hereinafter simply referred to as “parts”) on a dry matter basis. What contains 0.01-2 parts 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 (Hitachi Polarized Zeeman atomic absorption photometer Z-6100).

  In the present invention, the liquid seasoning refers to a liquid seasoning usually containing salt such as soy sauce, sauce, soup, dashi, and sauce.

  Since excessive intake of salt adversely affects kidney disease, heart disease, and hypertension, the liquid seasoning of the present invention is preferably soy sauce that is frequently used in order to limit the intake of salt. . As soy sauce, the amount of sodium in 100 g of the product is more than 5.5 g (14 g in terms of sodium chloride), 3.55 (9 g in terms of sodium chloride) to 5.5 g (in terms of sodium chloride) 14 g) The following low salt soy sauce and low salt soy sauce of 3.55 g (9 g in terms of sodium chloride) or less can be mentioned. From the viewpoint of the compatibility of salt intake and flavor with component (B), a liquid seasoning However, low salt soy sauce and low salt soy sauce are preferred.

  In the liquid seasoning of the present invention, the content of (B) flavonoids is 0.01 to 4%, preferably 0.06 to 2%, more preferably 0.1 to 1.5%, especially 0.2. From 1 to 1%, especially from 0.3 to 0.8% is preferable in terms of color change suppression, flavor balance, and physiological effects.

  Furthermore, in this invention, it is preferable that content of the flavonoids in a liquid seasoning is 0.25-50 parts with respect to 100 parts of sodium, More preferably, it is 1.25-40 parts, Furthermore, 2.5. It is preferably 30 to 30 parts, more preferably 5 to 25 parts, especially 7 to 23 parts, and particularly preferably 9 to 22 parts from the viewpoint of flavor balance.

The flavonoids in the present invention are flavonoids or glycosides thereof (hereinafter referred to as “flavonoid glycosides” or simply “glycosides”), and those having sugars bound thereto (glycosides are also sugars). In order to distinguish from these, those in which a saccharide is further bound to a glycoside is hereinafter referred to as “sugar adduct”), and those that have been treated with an enzyme. Flavonoids refer to flavones, flavonols, flavanones, flavonols, and isoflavones in a narrow sense, but in a broad sense refers to a group of compounds having C ₆ -C ₃ -C ₆ as a basic skeleton, including flavan, flavanol, isoflavanone, Also included are anthocyanidins, leucoanthocyanidins, proanthocyanidins, etc. ("Food Discoloration Chemistry" edited by Susumu Kimura et al., Mitsuaki, 1995).

Also, the benzene rings at both ends in the flavonoid molecule are referred to as A ring and B ring, respectively, and the intermediate pyran ring (or pyrone ring) is referred to as C ring, but OH bonded to the A ring and B ring in each molecule. Flavonoids include those having different numbers of groups (hydroxyl groups) or those having an OCH ₃ group (methoxy group) bonded thereto.

The flavonoid glycoside refers to the flavonoid in which a sugar is glycoside-bonded, and the flavonoid glycoside in which the sugar is not bound is referred to as an aglycon. Glycosides include O-glycosides that are glycoside-bonded to hydroxyl groups in flavonoid molecules and C-glycosides that are bound to A- and B-rings (Susumu Kimura et al., Supra).
Flavonoid glycosides include flavone glycosides, flavan glycosides, flavanone glycosides, flavanol glycosides, flavonol glycosides, flavonol glycosides, isoflavone glycosides, isoflavanone glycosides, anthocyanidin glycosides Body, leucoanthocyanidin glycoside, proanthocyanidin glycoside, etc., but flavone glycoside, flavan glycoside, flavanone glycoside, flavanol glycoside, flavonol glycoside, flavonol glycoside, isoflavone It is preferable that it is a 1 type, or 2 or more types of mixture of glycoside and isoflavanone glycoside. Also included are those in which the number of OH groups (hydroxyl groups) bonded to the A ring and B ring in each molecule is different, and those in which an OCH ₃ group (methoxy group) is bonded. Of these, those having a blood pressure lowering action are particularly preferable.

  Examples of saccharides bound to flavonoids include monosaccharides such as glucose, galactose, rhamnose, xylose, arabinose and apiose, disaccharides such as lutinose, neohesperidose, sofolose, sambubiose and laminaribiose, gentiotriose and glucosyl lutinose Saccharide, glucosyl neohesperidos, etc., saccharides bound to these saccharides, or mixtures thereof. From the viewpoint of flavor and solubility in water, saccharides are further bound to saccharides. Preferably there is.

  In the present invention, (B) flavonoids have one or more OH groups on the A ring or B ring in one molecule, and do not have an OH group at a position adjacent to the OH group (ortho position). It is necessary from the viewpoint of suppressing color change. Specifically, hesperidin, neohesperidin, hesperetin, naringin, naligenin, diosmin, neodiosmin, diosmethine, morin, brassidin, narcissin, isorhamnetin, robinin, astragalin, kaempferol, tricine, leuporin, apine, apigenin, poncillin, neoponlin , Isosakuranetin, galangin, linaroside, pectrinaligenin, chrysimarin, chrysin, fortunerin, acacetin, sugar adducts thereof, derivatives thereof, and one or a mixture of two or more selected from these enzyme-treated products. From the viewpoint of flavor, solubility in water, it is preferable to use a flavonoid mixture containing a sugar adduct and an enzyme-treated product. Moreover, it is preferable from the same point that it has one or more OH groups in each of A ring and B ring.

In the present invention, the (B) flavonoids preferably contain a flavonoid glycoside from the viewpoint of solubility. In the flavonoid glycoside, the mass% of the glycoside represented by the following formula (2) in all flavonoids is preferably 50% or more, more preferably 70% or more, and further preferably 80% or more. It is preferably 85 to 100%, particularly 90 to 99.9%, particularly 91 to 99%, from the viewpoint of flavor and solubility.
Glycoside / {Glycoside + Aglycon} × 100 (%) Formula (2)

  In the present invention, the content of (B) flavonoids can be measured using high performance liquid chromatography (HPLC) (Susumu Kimura et al., Supra). For example, naligenin and naringin can be measured by the method described in JP-A-2002-199896. Apigenin can be measured by the following method.

<Example of HPLC analysis>
Apigenin (7,4 ', 5-trihydroxyflavone)
Eluent: acetonitrile / 25 mM potassium dihydrogen phosphate aqueous solution (pH 2.4) = 30: 70
(V / v)
Column; Mightysil RP-18 GP 150-4.6 5μm
Detector: UV340nm
Flow rate: 1 ml / min

  In the present invention, (B) flavonoids are hesperidin, neohesperidin, hesperetin, naringin, naligenin, diosmin, neodiosmin, diosmethine, morin, brassidin, narcissin, isorhamnetin, robinin, astragalin, kaempferol, tricine, leuforin, Apine, apigenin, poncillin, neoponcillin, isosakuranetin, galangin, linaroside, pectrinaligenin, chrysimarin, chrysin, fortunerin, acetetine, preferably a mixture of two or more of these, naringin, naringenin, leuporin, apiin, apigenin, Robinin, astragalin, kaempferol, morin, galangin, chrysin, a mixture of one or more selected from these The is, color change suppressed, preferred in terms of industrial productivity.

In the present invention, it is preferable from the viewpoint of storage stability that the sugar constituting the flavonoid glycoside satisfies the following formula (1).
R / Z = 0 to less than 0.5 Formula (1)
Here, R and Z are the following numbers, respectively.
R: moles of deoxy sugar in 1 mole of flavonoid glycoside Z: moles of all constituent sugars in 1 mole of flavonoid glycoside

  In the present invention, if necessary, a sugar can be added to the glycoside or the sugar can be deleted to reduce the proportion of deoxy sugar. Examples of deoxy sugars include rhamnose and fucose, and rhamnose is preferable.

In the present invention, the flavonoids preferably contain a flavonoid glycoside having an R / Z value of 0 to less than 0.5 (formula 1), more preferably 0.05 to 0.47, and further preferably 0.8. It is preferably 1 to 0.45, in particular 0.15 to 0.4, and more preferably 0.2 to 0.38.
In the present invention, a flavonoid glycoside prepared with an R / Z value of 0 to less than 0.5 (formula 1) is hereinafter referred to as “sugar ratio-adjusted glycoside”.

  The sugar ratio-adjusted glycoside is a flavonoid mixture containing a glucose glycoside such as chrysimarin or astragalin, and / or a glucose glycoside containing a deoxy sugar such as a rutinose glycoside such as hesperidin or diosmin. A flavonoid mixture in which saccharides are mixed and the R / Z ratio is adjusted may be used.

  The sugar ratio-adjusted glycosides are neoponcillin (isosacraletin-7-rutinoside), poncillin (isosacraletin-7-neosperidside), reifolin (apigenin-7-rutinoside), nalssin (isoramnetin-3-rutinoside), diosmin. (Diosmethine-7-rutinoside), neodiosmin (diosmethine-7-neohesperideside), hesperidin (hesperetin-7-rutinoside), neohesperidin (hesperetin-7-neohesperideside), naringin (narigenin-7-neohe) The hydrolysis of lutinose and / or neohesperidose glycosides such as (Speridoside) by the method of Inaba et al. (Journal of the Japan Food Industry Association, Vol. 43, No. 11, p1212 (1996)), or Masukawa Et al. (Japan Food Industry Society Journal, Vol. 32, No. 12, p. 869 (1985)) and the like, which are obtained by enzymatic hydrolysis by the method of, for example, isosakuranetin-7-glucoside, apigenin-7-glucoside, isorhamnetin-3-glucoside, diosmethine-7-glucoside, hesperetin-7-glucoside, naligenin-7 -Mixing a flavonoid mixture and / or glucose glycoside containing a hydrolyzed glucose glycoside such as glucoside with a glycoside containing a deoxy sugar such as a rutinose glycoside such as hesperidin or diosmin, and R / Z It may be a flavonoid mixture in which the ratio is adjusted.

  Furthermore, sugar ratio-adjusted glycosides include neoponcillin (isosacraletin-7-rutinoside), reifolin (apigenin-7-rutinoside), narucine (isoramnetin-3-rutinoside), diosmine (diosmethine-7-rutinoside), hesperidin (hesperetin- Glucosyl obtained by adding a sugar to the sugar chain of a rutinose glycoside such as 7-lutinoside by the method of Yoneya et al. (Biosci. Biotech. Biochem., Vol. 58, No. 11, p1990 (1990)). Flavonoid mixtures containing lutinose glycoside sugar adducts such as neoponcillin, glucosylleuphorin, glucosylnarussin, glucosyldiosmine, glucosylhesperidin, poncillin (isosacraletin-7-neohesperidoside), neodiosmin (diosmethine) -7-Neohesperidoside), Neohesperidin (Hesperetin-7-Neohesperideside), Naringin (Narigenin-7-Neohesperidoside) and other sugar chains of neohesperidose glycosides such as Yoneya et al. (Biosci. Biochem., Biochem., Vol. 60, No. 4, p645 (1996)), etc., and obtained by adding a sugar, such as glucosylponcillin, glucosyl neodiosmine, glucosyl neohesperidin, glucosylnaringin, etc. Gluconoids containing a flavonoid mixture containing a body sugar adduct, or a rutinose glycoside sugar adduct and / or a neohesperidose glycoside sugar adduct, and a deoxy sugar such as a rutinose glycoside such as hesperidin or diosmin And a flavonoid mixture in which the R / Z ratio is adjusted.

  In the present invention, the flavonoids preferably contain a sugar ratio-adjusted glycoside having R / Z = 0 to less than 0.5. The content of the sugar ratio-adjusted glycoside in the flavonoids is preferably 50% or more, more preferably 60 to 100%, particularly 70 to 97%, and particularly preferably 80 to 95%.

Furthermore, in the present invention, flavonoids are preferred from the viewpoint of water solubility when the value of Y / (X + Y) is 0 when X and Y are defined as follows. In this case, R / Z is 0 to 0.5, and further R / Z is 0 to 0.4 from the viewpoint of improving the solubility in a solution having a high salt concentration and storage stability. preferable. Further, when the value of Y / (X + Y) is in the range of 0.1 to 0.35, R / Z is 0 to less than 0.45, and R / Z is 0 to 0.4. This is preferable from the viewpoint of improving the solubility in a solution having a high salt concentration and storage stability.
Further, when the value of Y / (X + Y) is in the range of less than 0.36 to 1, it is R / Z <0.35, and further R / Z <0.33 is water-soluble and preserved. This is preferable from the viewpoint of improving stability.

Here, X and Y are the following numbers, respectively.
X: Number of OH groups bonded to the benzene ring in one flavonoid molecule
Y: Number of OCH ₃ groups bonded to the benzene ring in one flavonoid molecule

The content of (C) ethanol in the liquid seasoning is 1 to 10%, but it is further 1 to 7%, particularly 2 to 5%, especially 3 to 4.5%. It is preferable in terms of properties, taste reduction, flavor balance, and refreshing taste.
Furthermore, content of (C) ethanol in liquid seasoning is 25-250 parts with respect to 100 parts of (A) sodium, Preferably it is 40-200 parts, More preferably, it is 55-175 parts, Furthermore, 70-150 parts. In particular, 80 to 135 parts, especially 85 to 125 parts is preferable in terms of solubility of flavonoids, flavor balance, and refreshing taste.

  In the present invention, the content of (C) ethanol refers to the total amount of the ethanol amount derived from the raw material and the newly added ethanol amount. That is, when a fermented product or the like is used as a raw material for a liquid seasoning in addition to sake such as sake or wine, a brewed seasoning such as soy sauce or miso, ethanol derived from the raw material may be contained. 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. In addition, content of (C) ethanol can be measured using a gas chromatography (GLC).

  In the present invention, the content of (D) umami seasoning in the liquid seasoning is preferably 0.1 to 10%, more preferably 0.5 to 7%, further 1 to 5%, and particularly 1. The content of 5 to 4%, particularly 2 to 3.5% is preferable in terms of umami enhancement and flavor balance.

  Furthermore, it is preferable to contain 20 to 250 parts of (D) umami seasoning with respect to 100 parts of (A) sodium, more preferably 25 to 150 parts, more preferably 30 to 100 parts, especially 35 to 70 parts, It is preferable to contain 40 to 50 parts in terms of umami enhancement and flavor balance.

  (D) Umami seasonings include protein / peptide seasonings, amino acid seasonings, nucleic acid seasonings, extract seasonings, organic acid salt seasonings, amino acid seasonings, nucleic acid seasonings. And organic acid salt seasonings are preferred.

  Examples of nucleic acid seasonings include sodium, potassium or calcium salts such as 5'-guanylic acid and inosinic acid. The content of the nucleic acid seasoning is preferably 0 to 0.2%, particularly preferably 0.01 to 0.1%. In the present invention, when a nucleic acid sodium salt is used, the sodium portion is configured as component (A), and the nucleic acid portion is configured as component (D). For example, in the case of disodium inosinate, the content is converted as component (A) for disodium and component (D) for glutamic acid.

  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 part constitutes the component (A) and the amino acid part constitutes the component (D). For example, in the case of sodium glutamate, the content is converted as component (A) for sodium and component (D) for glutamic acid. In the liquid seasoning of the present invention, the content of the amino acid seasoning is preferably more than 2% for acidic amino acids and / or more than 1% for basic amino acids. Moreover, it is preferable from the point of the sustainability of salty taste that acidic amino acids are more than 2% and 5% or less, and also 2.4 to 4.5%, especially 2.5 to 3.8%. 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 liquid seasoning of the present invention is preferably based on a brewing seasoning from the viewpoint of the sustainability of salty taste, flavor, etc.In this case, the amino acids include those derived from raw material soy sauce, and in the above range If not, it is preferable to 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.

  In the liquid seasoning of the present invention, among the acidic amino acids and basic amino acids, aspartic acid and glutamic acid, which are acidic amino acids, are preferable from the viewpoint of the persistence of salty taste, and it is further preferable to use aspartic acid and glutamic acid in combination. From the standpoint of sustainability. In this case, the content of aspartic acid is preferably more than 1% and 3% or less, more preferably 1.2 to 2.5%, and particularly preferably 1.2 to 2% from the viewpoint of salty persistence. When aspartic acid is based on a brewing seasoning, it also includes those derived from raw materials, and when it is less than the above range, it is preferable to further add L-aspartic acid, sodium L-aspartate, and the like. Further, the content of glutamic acid is preferably more than 1% and 2% or less, more preferably 1.2 to 2%, and particularly preferably 1.3 to 1.8% from the viewpoint of salty persistence. 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 salty irritation, and the content of histidine is 0.2 to 2%, more preferably 0.5 to 1%. It is preferable in terms of enhancement and durability. When these basic amino acids are also based on brewing seasonings, they also include those derived from raw materials.

  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. Of these, isoleucine is preferable in terms of salty sustainability, and the content is preferably 0.5 to 1%.

  The amino acid content can be measured using an amino acid analyzer (Hitachi L-8800). The contents of nucleic acids and organic acids can be measured using high performance liquid chromatography (HPLC).

  In the present invention, as an organic acid salt-based seasoning, sodium salts, potassium salts, and the like of organic acids such as lactic acid, succinic acid, malic acid, citric acid, tartaric acid, and gluconic acid can be used. In particular, disodium succinate and sodium gluconate are preferable. These contents are preferably 0 to 0.3%, particularly preferably 0.05 to 0.2%. In the present invention, when an organic acid sodium salt is used, the sodium portion is configured as the component (A), and the organic acid portion is configured as the component (D). For example, in the case of sodium gluconate, the content is converted as a component (A) for sodium and as a component (D) for gluconic acid.

  In the present invention, in addition to nucleic acid-based seasonings, amino acid-based seasonings other than component (D), organic acid salt-based seasonings and acidulants can be synergistically enhanced saltiness, and not only salty taste, This is preferable from the viewpoint of reducing bitterness and enhancing the feeling of soy sauce.

In the present invention, it is preferable to use an alkali metal or alkaline earth metal other than sodium in terms of flavor and sodium intake reduction.
In the present invention, it is preferable from the viewpoint of flavor that potassium salt, magnesium salt, calcium salt or the like is used as the alkali metal or alkaline earth metal other than sodium. Examples of the potassium salt include potassium chloride, potassium citrate, potassium glutamate, potassium tartrate, potassium phosphate, potassium carbonate, potassium metaphosphate, and the like, but potassium chloride is preferred from the viewpoint that it has less taste. Examples of the magnesium salt include magnesium chloride, magnesium glutamate, magnesium oxide, magnesium carbonate, and magnesium sulfate. Magnesium chloride is preferred from the viewpoint of natural saltiness. Examples of calcium salts include calcium chloride, calcium lactate, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium glutamate, calcined calcium, calcium phosphate, calcium carbonate, ribonucleotide calcium, ribonucleotide calcium, calcium sulfate, and the like. Calcium lactate is preferable from the viewpoint of flavor and taste quality.

  The liquid seasoning of this invention can be manufactured by mix | blending, stirring, and mixing so that (A) sodium, (B) flavonoids, and (C) ethanol may become predetermined amount. As needed, (D) umami seasonings, water, inorganic salts, acids, amino acids, nucleic acids, sugars, excipients, spices, seasonings other than umami, antioxidants, colorants, preservatives, You may mix | blend various additives which can be used for foodstuffs, such as a toughening agent, an emulsifier, and a herb.

  The liquid seasoning of the present invention may be heat-treated as necessary. 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, as the sour agent, lactic acid, succinic acid, malic acid, citric acid, tartaric acid, and the like can be used. Of these, lactic acid, malic acid, and citric acid are preferable, and lactic acid is particularly preferable. The content of lactic acid is preferably 0 to 2%, particularly preferably 0.3 to 1%. The content of malic acid and citric acid is preferably 0 to 0.2%, particularly preferably 0.02 to 0.1%.

  In addition, ammonium chloride, calcium lactate, and the like are effective as additives that enhance salty taste, but when cooked with soy sauce that has been blended, the former has a nasty taste, and in the latter, the food to be cooked is hard. Therefore, it is not preferable as a soy sauce having a function as a general-purpose seasoning.

  In the liquid seasoning of the present invention, the content of free saccharides is preferably less than 3.5%, more preferably 0.1 to 3%, particularly 0.2 to 2%, particularly 0.5 to 1.5. % Is preferable in terms of flavor balance. Examples of the saccharide include glucose, galactose, arabinose, fructose, sucrose, and the like, as well as sugar alcohols such as glycerol, sorbitol, trehalose, and reduced syrup.

  In the present invention, in addition to the component (B), other substances having a blood pressure lowering action may be added. Examples of other substances having a blood pressure lowering action include γ-aminobutyric acid, vinegar, nicotianamine, nucleic acid derivatives, soy sauce cake, sphingolipids, polyphenols, substances having angiotensin converting enzyme inhibitory activity, and the like. The content of these substances in the liquid seasoning is 0.05 to 5%, more preferably 0.2 to 3%, especially 0.5 to 2% in terms of physiological function, flavor and stability. preferable.

  As a substance having an angiotensin converting enzyme inhibitory activity, a peptide derived from a food material can be used. Particularly preferred are peptides derived from milk, peptides derived from cereals and peptides derived from fish meat. Here, the cereal-derived peptide is preferably a cereal-derived peptide having a molecular weight of 200 to 4000, particularly a corn-derived peptide having a molecular weight of 200 to 4000. Furthermore, peptides having a molecular weight of 200 to 4000 obtained by treating corn protein, soybean protein, wheat protein, etc. with a protease, particularly peptides having a molecular weight of 200 to 4000 obtained by treating corn protein with an alkaline protease (Japanese Patent Laid-Open No. Hei 7-2005). No. 284369). As peptides derived from fish meat, peptides having a molecular weight of 200 to 10,000 derived from fish meat, and peptides having a molecular weight of 200 to 10,000 obtained by subjecting fish meat such as mackerel, skipjack, tuna and saury to proteases, particularly bonito protein, are treated with protease. Peptides having a molecular weight of 200 to 10,000 are preferred.

  The strength of angiotensin converting enzyme inhibitory 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, the liquid seasoning of the present invention can be expected to have a blood pressure lowering effect.

  Commercially available peptides that can be blended in the liquid seasoning of the present invention include peptino as a corn-derived peptide (Nippon Food Chemicals, IC50: 130 μg / mL), and glutamine peptide GP-1 as a peptide derived from wheat (Nisshin Pharma, IC50). : 508 μg / mL), high-newt (Fuji Oil, IC50: 455 μg / mL) as a peptide derived from soybean, peptide straight (Nippon Supplement, IC50: 215 μg / mL) as a peptide derived from skipjack.

  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.

  In the present invention, in the seasoning, the nitrogen content of the portion excluding the component (B) and the substance having a blood pressure lowering action is 1.6% or more, which contains flavonoids and substances having a blood pressure lowering action Despite being made, it is preferable because it does not lower the flavor and enhances the salty taste despite the low sodium content. The nitrogen content is more preferably 1.6-2%.

  In the case of normal soy sauce, the nitrogen content is 1.2 to 1.6%. To make the nitrogen content 1.6% or more, nitrogen such as amino acids is added to soy sauce brewed by a normal method. This can be achieved by adding the substance to be contained in an amount within the specified range of the present invention, or by performing steps of concentration and desalting. For example, sodium and salt are removed by the salt reduction method, and the dilution rate with water-based volatile components is adjusted, and ion hydration occurs when sodium and salt are removed by an electrodialyzer. There is a method of concentrating nitrogen content at the same time by using water movement. In addition, salt-reduced soy sauce with a lower salt content than usual by RO membrane or reduced pressure concentration to increase the nitrogen content, or conversely, desalting from soy sauce with higher nitrogen content, such as tamari soy sauce or re-prepared soy sauce (Science and technology of Soy Sauce supplement, edited by Toshiro Kuroshiro, published by Japan Brewing Association, 1994).

  In the liquid seasoning of the present invention, in order to make the nitrogen content 1.6% or more, in addition to the above method, an amino acid seasoning, a nucleic acid seasoning and the like can also be contained.

  Further, in the liquid seasoning of the present invention, the pH is 3 to 6.5, further 4 to 6, particularly 4.5 to 5.5, and particularly 4.6 to less than 5.0. This is preferable. Furthermore, it is preferable to have special values of 4 to 9% chlorine and 20 to 45% solid content.

  By using the liquid seasoning of the present invention for production including processing and cooking of food, an effect of suppressing change in color tone of the food can be obtained. Therefore, the present invention is also useful as a food production method.

  In addition, in this invention, when manufacturing low salt soy sauce and low salt soy sauce as a liquid seasoning, it mixes and manufactures the seasoning liquid containing a soy sauce, and component (A), (B), (C). it can. That is, raw soy sauce having reduced salt content by electrodialysis or salting-out / dilution (reduced salt soy sauce, low salt soy sauce) is prepared, and after the burning step, components (A), (B), (C) Or soy sauce with reduced salt content prepared by electrodialysis or salting out / dilution of the soy sauce after the heating step (seasoned soy sauce, low salt soy sauce) A), (B), (C) and the like can be produced by a method of mixing.

  The liquid seasoning of the present invention is preferably a container-packed liquid seasoning in which a liquid seasoning is filled in a container. The capacity of the container used in the present invention is preferably 10 mL to 5 L, more preferably 50 mL to 2 L, further 100 mL to 1 L, particularly 300 mL to 800 mL, especially 450 to 700 mL. This is preferable. The container used for this invention can be provided with normal forms, such as a shaping | molding container (so-called PET bottle), a metal can, a paper container, a glass bottle, etc. which have polyethylene terephthalate as a main component like a general liquid seasoning. . 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.

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

  The food using the liquid seasoning of the present invention is not particularly limited as long as it contains salt and soy sauce at the time of eating. For example, soup, miso soup, consommé soup, potage soup, egg soup, wakame soup, shark fin Soups such as soup, soup, soup sauces, noodles such as buckwheat, udon, ramen, pasta, cooked rice such as rice porridge, miscellaneous cooking, risotto, tea pickles, roasted curry, coconut, ham, sausage, bacon, Processed livestock products such as cheese, processed fish products such as kamaboko, dried fish, salted and delicacy, processed vegetable products such as pickles, potato chips, rice crackers, cookies and other confectionery, sashimi, soaked, chilled fish, boiled tofu, hot pot, stewed food And cooked foods such as fried foods, grilled foods, and steamed foods. That is, the liquid seasoning of the present invention can be used in (i) an application in which the product of the present invention is sprinkled on the food, (ii) an application of applying the food to the product of the present invention, and (iii) a product of the present invention. Examples include the use of cooking using foodstuffs, and (iv) the use of manufacturing processed foods using the product of the present invention.

  The content of the liquid seasoning of the present invention in the food is preferably 0.01 to 20%, more preferably 0.05 to 10%, particularly 0.1 to 5%, and particularly 0.5 to 3%. It is preferable in terms of flavor balance and salt intake.

[Test example]

(1) Liquid seasonings 1-7
In the formulation shown in Table 1, low salt soy sauce (round soybean reduced salt soy sauce, Kikkoman), various flavonoids, and ethanol (Wako Pure Chemical Industries) are added to a glass sample bottle (50 mL), and the liquid seasoning is closed. 1-7 (sodium content 3.2%, ethanol content 4%) were prepared.
The enzyme-treated hesperidin A used for the liquid seasoning 7 was prepared and analyzed with reference to a report by Masukawa et al. (Supra). That is, 1 g of hesperidin was dissolved in 1N NaOH, and then the pH was adjusted to 4 with 1N HCl. 1 g of hesperidinase (“soluble hesperidinase <Tanabe> No. 2”, Tanabe Seiyaku) was added to this solution and reacted at 50 ° C. for 4 hours. Subsequently, the mixture was filtered through a filter paper (Toyo No. 5), washed with distilled water, and the filtrate was collected. This was neutralized with 1N NaOH and then freeze-dried to obtain a hesperidin composition hydrolyzed with an enzyme. When the composition analysis was performed using HPLC, the 7-glucosyl hesperetin content was 56.4%, the hesperetin content was 14.6%, and the hesperidin content was 29.0% (R / Z = 0.17, Y / (X + Y ) = 0.33).

(2) Egg baking evaluation Chicken eggs (50 g) were loosened with chopsticks, and 3 g of the liquid seasoning prepared in (1) was added and mixed. Next, 0.8 g of salad oil was put in a Teflon (registered trademark) frying pan and ignited (city gas flow rate 4 L / min). Eggs were poured into this, and then molded with chopsticks to prepare fried eggs. The color tone of the obtained fried egg was visually evaluated according to the following evaluation criteria. In addition, the fried egg produced with the liquid seasoning 1 (reduced salt soy sauce which does not add flavonoids) was made into the control | contrast goods. The results are shown in Table 1.

<Evaluation criteria>
○: Color tone equivalent to that of the control product is preferable.
Δ: Slightly duller than the control product, but somewhat acceptable in acceptable color tone.
X: Duller than the control product, dark brown, unacceptable color tone, not preferable.

  As shown in Table 1, the fried egg produced using the liquid seasonings 2 and 3 was not preferable because the color tone gradually faded from the production and changed to blackish brown. On the other hand, the fried egg produced using the liquid seasonings 4, 5, and 7 exhibited a color tone equivalent to that of the control product although it contained flavonoids, and was preferable. In addition, the fried egg produced using the liquid seasoning 6 (containing cuilliant pigment containing apigenin and the like) is slightly duller than the control product, but the color change is more remarkable than the fried egg produced with the liquid seasonings 2 and 3. Not good.

  Thus, in the case of liquid seasonings 2 and 3 (containing flavonoids having an OH group at a position (ortho position) adjacent to the OH group of the flavonoids), the color change of the cooked product is remarkable and undesirable. there were. On the other hand, in the case of liquid seasonings 4 to 7 (containing flavonoids having no OH group at a position adjacent to the OH group (ortho position) of the flavonoids), the liquid seasoning is performed even though the flavonoids are added. The color tone was better than those of Samples 2 and 3. In particular, the cooked products of liquid seasonings 4, 5, and 7 are preferable because they exhibit the same color tone as the cooked product of liquid seasoning 1 to which no flavonoids are added, although flavonoids are added. It was.

(3) Liquid seasoning 8-14
In the formulation shown in Table 2, in a glass sample bottle (50 mL volume), dark soy sauce ("maru soy soy sauce", Kikkoman), Naringin (Kanto Chemical), Hesperidin (Wako Pure Chemical Industries), Hesperetin (Wako Pure Chemical Industries), Sugar-added hesperidin (“αG hesperidin PAT”, Ezaki Glico, R / Z = 0.36, Y / (X + Y) = 0.33), enzyme-treated hesperidin A (prepared with (1)), ethanol (Wako Pure) Yakugyo Kogyo Co., Ltd.) was added and the container was closed to prepare a liquid seasoning 8 to 14 (sodium content 5.9%, potassium content 0.4%, ethanol content 4%).
4g of these liquid seasonings were put into a screw cap type glass centrifuge tube (IWAKI, 10mL capacity), the cap was closed, and it was left still in a 60 degreeC thermostat. The product was taken out after 5 days and visually observed. The results are shown in Table 2.

As shown in Table 2, precipitation was observed in the liquid seasonings 8 to 11, indicating that the storage stability at high temperatures was not good. On the other hand, in the liquid seasonings 12-14, precipitation was not observed and it turned out that the storage stability at high temperature is favorable.
In this way, by blending sugar-added hesperidin having a sugar composition in a specific range (R / Z = 0 to less than 0.5) with a flavonoid glycoside having no OH group at the ortho position, It was shown that precipitation during high temperature storage was suppressed and storage stability was excellent.

(4) Containerized liquid seasoning N
Naringin (saneigen / Sanfix Naringin, Naringin content) mixed with 500 parts of soy sauce (Kikkoman Co., Ltd. / Tokumaru Soy Soy Sauce) and 500 parts of reduced salt soy sauce (Yamasa Soy Sauce / reduced salt soy sauce) 15 parts) was added, ethanol was added, and the mixture was stirred and mixed. This was heated to 70 ° C. and then filled into a 500 mL PET container to produce a container-packed liquid seasoning N (low salt soy sauce, sodium content 4.5%, ethanol content 4.5%).

(5) Packed liquid seasoning P
A mixture of 500 parts of soy sauce (Kikkoman Co., Ltd. / Tokumaru Soy Soy Sauce) and 500 parts of reduced salt soy sauce (Yamasa Soy Sauce / reduced salt soy sauce), sugar-added hesperidin (“αG Hesperidin PAT”, Ezaki Glyco, R / Z = 0.36, Y / (X + Y) = 0.33) and methyl hesperidin (“methyl hesperidin”, Alps Pharmaceutical Industries, R / Z = 0.5, Y / (X + Y) = 0.6) After adding 25 parts, ethanol (Wako Pure Chemical Industries) was added and stirred and mixed. This was filled into a glass sample bottle (100 mL volume) and closed. Next, after heating for 10 minutes in a water bath at 80 ° C., cooling with running water, liquid seasoning P in a container P (sodium content 5.9%, potassium content 0.4%, ethanol content 4%, R / Z = 0.43, Y / (X + Y) = 0.46). Good solubility and flavor were obtained.

Claims (5)

Next (A), (B) and (C)
(A) Sodium 0.4-8 mass%
(B) 7-glucosyl hesperetin 0.01-4 mass%
(C) Ethanol 1-10% by mass
Containing liquid seasonings . The liquid seasoning according to claim 1 , wherein the liquid seasoning is reduced salt soy sauce or low salt soy sauce. The liquid seasoning according to claim 1 or 2 , wherein the liquid seasoning is a container-packed liquid seasoning. The foodstuff using the liquid seasoning of any one of Claims 1-3 . The manufacturing method of the foodstuff which uses the liquid seasoning of any one of Claims 1-3 .