JP5037222B2 - Liquid seasoning - Google Patents

Description

  The present invention relates to a liquid seasoning containing polyphenols having a catechol skeleton.

In recent years, the soaring medical costs have emphasized the importance of preventive medicine. In particular, dietary review has been advocated as a measure against lifestyle-related diseases. Development of food technology that is highly safe and effective for lifestyle-related diseases is desired not only for consumers but also for socio-economics.
In addition, with the background of consumers' health orientation, there is an interest in the physiological functions of various components contained in food. Various materials have been proposed as materials having physiological functions. Among them, polyphenols such as rutin, quercetin, chlorogenic acid and the like are listed as highly safe substances contained in foods. Known physiological functions of polyphenols include capillary reinforcement, anti-inflammatory / anti-allergic, antioxidant, anti-carcinogenic, blood pressure-improving, blood glucose level-inhibiting, and blood lipid-improving ( Patent Documents 1 to 3, Non-Patent Documents 1 to 6).
Thus, polyphenols have been disclosed for use in foods because they have physiological functions that are mainly useful for lifestyle-related diseases, but because they have unique tastes, they are not widely applied at present. (Patent Documents 1, 4, and 5).

JP 2004-59522 A JP 2005-289850 A JP 2002-80354 A JP 2005-237361 A JP 2006-42624 A J. Agric. Food Chem. 2002; 50: 6211-6 Cancer Lett. 1986; 30: 49-54 Hypertens. Res. 2002; 25: 3579-85 Arch. Biochem. Biophys. 1997; 339: 315-22 2001 Wakayama Industrial Technology Center "Research Report" 2001: 17-9 Moscou, clinical report.1999: 12

As described above, polyphenols having useful physiological functions are natural products, so they are poorly water-soluble or have a different taste, so that they are not widely used in food. Furthermore, in this examination process, although certain polyphenols have good water solubility, they are blended into liquid seasonings and cooked under specific cooking conditions (eg, fried egg, oyakodon, chawanmushi, konpei burdock, etc.) It was newly revealed that discoloration occurs in cooked products. As a result of examining the phenomenon, it was found that this phenomenon is unique to polyphenols having a catechol skeleton, such as rutin, quercetin, and chlorogenic acid.
That is, polyphenols having a catechol skeleton structure are highly water-soluble and have a high physiological activity among polyphenols, but have a unique taste and, as described above, blended with a liquid seasoning and cooked It has been newly found as a problem that coloring under specific conditions.
An object of the present invention is to provide a liquid seasoning containing polyphenols having a catechol skeleton structure having high water solubility and excellent physiological function, having a good flavor and capable of being continuously ingested, and suppressing coloring during cooking. It is to be.

  The present inventor conducted various studies on liquid seasonings containing polyphenols having a catechol skeleton structure with high water solubility and excellent physiological functions, which have good flavor and can be continuously ingested, and in which coloring during cooking is suppressed. I have done it. As a result, it is surprising that polyphenols having a catechol skeleton have a catechol skeleton in spite of the fact that the polyphenols having a catechol skeleton are contained by making the polyphenols having a catechol skeleton a specific ratio. A liquid seasoning that not only reduces the off-taste derived from polyphenols but also can effectively exert useful physiological functions such as blood pressure lowering effects by suppressing coloring during cooking and having versatility. I found out that

That is, the present invention provides the following (A) and (B),
(A) Polyphenols having a catechol skeleton 0.05 to 10% by mass
(B) Phosphoric acid compound 0.005-5 mass%
The liquid seasoning containing is provided.

  According to the present invention, despite the fact that polyphenols having a catechol skeleton are contained, not only the taste derived from polyphenols having a catechol skeleton is reduced, but also coloring during cooking is suppressed, and blood pressure is reduced. A liquid seasoning having a useful physiological function such as a lowering action can be obtained.

  In the present invention, (A) a polyphenol having a catechol skeleton has one or more benzene rings bonded to a hydroxyl group in one molecule, and a polyphenol having a hydroxyl group at a position adjacent to the hydroxyl group (ortho position). Say kind. Polyphenols are known to have antioxidant activity. Among them, polyphenols having a catechol skeleton exhibit remarkable activity even at low concentrations and have high water solubility.

  The liquid seasoning of the present invention contains (A) 0.05 to 10% by mass of polyphenols having a catechol skeleton (hereinafter simply referred to as “%”), preferably 0.1 to 5%, and more preferably 0. .2 to 3%, particularly 0.5 to 2% is preferable. If the content of the polyphenol having a catechol skeleton is less than 0.05%, it is difficult to obtain a sufficient physiological function. If the content exceeds 10%, the taste tends to be too strong.

  In the present invention, (A) the content of polyphenols having a catechol skeleton can be measured using high performance liquid chromatography (HPLC) (Shimadzu Application News No. L306).

  In the present invention, polyphenols can be broadly classified into flavonoids and phenylpropanoids, and flavonoids can be further classified into polymers and monomers. Examples of polyphenols having a catechol skeleton that can be used in the present invention include flavonoid polymers such as grape seed polyphenol, oolong tea condensed catechin, apple polyphenol, cacao polyphenol, mint polyphenol, apricot polyphenol, and pop polyphenol. Examples of the flavonoid monomer include cyanidin, delphinidin, luteolinidine, petunidin, europinidine, rutin, quercetin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate and derivatives thereof, or salts thereof. Examples of the phenylpropanoid include chlorogenic acid, dicaffeoylquinic acid, caffeic acid, ellagic acid, gallic acid and derivatives thereof, or salts thereof. Examples of the derivatives include acetylated products, malonylated products, methylated products, and sugar conjugates. The sugar conjugate is a product in which one or more sugars such as glucose, rhamnose, galactose, rutinose, neohesperidose, and apiosylglucose are covalently bonded per polyphenol molecule, preferably 1 to 20 molecules, and more preferably 2 to 10 molecules. Those having molecular bonds are preferred from the viewpoint of water solubility. Of these, rutin, quercetin, catechin, grape seed polyphenol, chlorogenic acid and derivatives thereof are preferred because they have a stable and sustained blood pressure lowering action, and rutin, quercetin, catechin, grape seed polyphenol and derivatives thereof are preferred, In particular, a sugar binding product of rutin is preferable.

  In the present invention, the (B) phosphoric acid compound is one or a mixture of two or more of phosphoric acid, condensed phosphoric acid and derivatives thereof, or salts thereof. Here, phosphoric acid compounds are roughly classified into organic phosphoric acid compounds and inorganic phosphoric acid compounds. Examples of the organic phosphate compound used in the present invention include phytic acid and its derivatives or salts thereof. Examples of inorganic phosphoric acid compounds include phosphoric acid, pyrophosphoric acid, polyphosphoric acid, metaphosphoric acid, ultraphosphoric acid and derivatives thereof, or salts thereof. Of these, phosphoric acid, polyphosphoric acid, pyrophosphoric acid, phytic acid and derivatives thereof, or salts thereof are preferable in terms of coloring suppression and flavor, and phosphoric acid, polyphosphoric acid, pyrophosphoric acid, and phytic acid are particularly preferable. Phytic acid is preferred.

  In the liquid seasoning of the present invention, the content of the (B) phosphoric acid compound is 0.005 to 5%, preferably 0.01 to 3%, more preferably 0.05 to 2%, and particularly preferably 0.00. It is preferably 1 to 1% in terms of inhibiting the taste of polyphenols having a catechol skeleton and a phosphate compound, inhibiting coloring at the time of cooking, and flavor balance. Since it suppresses, it is preferable.

  In particular, when the component (B) is phytic acid, its content is preferably 0.005 to 3%, more preferably 0.01 to 2%, further 0.05 to 1.5%, In particular, 0.06 to 1% is preferable in terms of flavor and coloration suppression.

  In particular, when component (B) is pyrophosphoric acid and polyphosphoric acid, it is preferably 0.005 to 3%, more preferably 0.01 to 2%, even more preferably 0.03 to 1.5%, particularly 0.05 to 1% is preferable in terms of flavor and coloration suppression.

  In particular, when the component (B) is phosphoric acid, it is preferably 0.005 to 5%, more preferably 0.05 to 3%, further 0.1 to 2.5%, particularly 0.5. It is desirable to contain ˜2% from the viewpoints of the off-flavor of polyphenols having a catechol skeleton and coloring during cooking, the balance of flavor, the suppression of bitterness and itchiness of the phosphoric acid compound itself, and physiological effects. At the time of use in combination, it is preferable because it suppresses the nasty taste derived from potassium.

  Furthermore, the component (A) and the component (A) in the liquid seasoning are the point which suppresses the nasty taste derived from potassium at the time of combined use with the refreshing taste, preservation | save, favorable flavor balance, coloring suppression, and potassium. The mass ratio of B) is preferably in a specific range.

  In the present invention, the content of the component (B) in the liquid seasoning is such that when the component (A) is 0.2% or less, the component (B) is 30 to 300 parts per 100 parts of the component (A). It is preferably 35 to 280 parts, particularly 40 to 260 parts, and more preferably 50 to 250 parts from the viewpoint of flavor and coloring suppression.

When component (A) is more than 0.2% to 0.3%, component (B) is preferably 20 to 250 parts, more preferably 25 to 230 parts, particularly 100 parts of component (A). 30 to 200 parts, particularly 33 to 170 parts, is preferable in terms of flavor and coloration suppression.

When the component (A) is more than 0.3% to 0.5%, the component (B) is preferably 10 to 200 parts, more preferably 15 to 150 parts, particularly 100 parts of the component (A). 18 to 130 parts, particularly 20 to 100 parts, is preferable in terms of flavor and coloration suppression.

  When component (A) is more than 0.5% to 0.75%, component (B) is preferably 40 to 200 parts, more preferably 50 to 180 parts, particularly 100 parts of component (A). 60 to 160 parts, particularly 65 to 140 parts, is preferable in terms of flavor and coloration suppression.

  When the component (A) is more than 0.75% to 1%, the component (B) is preferably 5 to 150 parts, more preferably 10 to 135 parts, particularly 15 to 15 parts per 100 parts of the component (A). 120 parts, particularly 20 to 100 parts, is preferable in terms of flavor and coloration suppression.

  When the component (A) is more than 1% to 10%, the component (B) is preferably 1 to 100 parts, more preferably 2 to 95 parts, particularly 3 to 90 parts, relative to 100 parts of the component (A). 4 to 80 parts is particularly preferred from the viewpoint of flavor and coloration suppression.

  In the present invention, the content of the component (B) can be measured using an atomic absorption photometer (Z-2000 Hitachi Polarized Zeeman atomic absorption photometer) (food additive analysis method in food. Ministry of Health and Welfare) Health Department Food Chemistry Section, Kodansha, 1982: 85-91).

  In the present invention, (C) 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 (an alkali metal 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 preferably contains 0.4 to 8% of (C) sodium, preferably 1.4 to 7.4%, more preferably 2.2 to 6.2%, and further 3.1 to 5.7%, especially 3.6 to 5.4%, especially 3.8 to 5.1% is contained in terms of salty taste, storage stability, reduced salt intake, and industrial productivity. preferable.

  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. Of these, use of sodium chloride (NaCl) as a main component is preferable in terms of cost.

  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 content of the component (C) can be measured by an atomic absorption photometer (Hitachi Polarized Zeeman atomic absorption photometer Z-2000).

  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. . Examples of soy sauce include soy sauce in which 100 g of sodium is more than 5.5 g as sodium chloride, low salt soy sauce of more than 3.55 g to 5.5 g, and reduced salt soy sauce of 3.55 g or less. From the viewpoint of salt intake and flavor compatibility with component (A), the liquid seasoning is preferably low salt soy sauce or low salt soy sauce.

  In the liquid seasoning of the present invention, the content of (D) potassium is preferably 0.02 to 10%, more preferably 0.1 to 7%, still more preferably 0.5 to 5%, and particularly preferably 1 to 4. 2%, particularly 1.8 to 2.7% is preferable from the point of not producing a taste derived from potassium such as bitterness and pungent taste. Further, potassium can be used together with a polyphenol and a phosphoric acid compound to suppress its off-flavor and irritation. Potassium is preferably potassium chloride from the viewpoint that it has a salty taste and little off-taste. When potassium chloride is used, its content is 0.03 to 10%, preferably 0.19 to 9%, more preferably 0.95 to 8%, especially 1.9 to 5%, especially 3.5 to 4. 5% is preferable.

  In the present invention, the content of (D) potassium can be measured by an atomic absorption photometer (Z-2000 type Hitachi Polarized Zeeman atomic absorption photometer).

  The liquid seasoning of the present invention preferably contains an umami seasoning. The content of the umami seasoning is preferably 0.1 to 10%, more preferably 0.5 to 7%, further 1 to 5%, particularly 1.5 to 4%, and particularly 1.5 to 3. 8% is preferable from the standpoint of the taste control and flavor balance derived from potassium.

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

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

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

  Examples of the nucleic acid seasoning include sodium extract, yeast, guanylic acid, inosinic acid and the like, potassium and calcium salts. The content of the nucleic acid seasoning in the liquid seasoning is preferably 0 to 0.2%, particularly preferably 0.01 to 0.1%. In addition, in this invention, when a nucleic acid sodium salt is used, a sodium part shall comprise this invention as a component (C), and a nucleic acid part shall comprise a umami seasoning. For example, in the case of disodium 5'-phosphate, disodium is converted to component (C), and inosine-5'-phosphate is converted to umami seasoning. When a nucleic acid potassium salt is used, the potassium portion is used as the component (D), and the nucleic acid portion is used as the umami seasoning.

  In the present invention, the content of the amino acid seasoning in the liquid seasoning is preferably such that the acidic amino acid exceeds 2% and / or the basic amino acid exceeds 1%. In addition, acidic amino acids are more than 2% and 5% or less, more preferably 2.4 to 4.5%, and particularly preferably 2.5 to 3.8% from the viewpoint of potassium-derived off-flavor suppression and flavor balance. The basic amino acid content is preferably more than 1% and 3% or less, more preferably 1.2 to 2.5%, and particularly preferably 1.5 to 2% from the viewpoint of the persistence of salty taste. In addition, the liquid seasoning of the present invention is preferably based on brewing seasoning from the viewpoint of potassium-derived off-flavor suppression and flavor balance, but in this case, the amino acid includes those derived from raw material soy sauce, and the above range If it is less than 1, it is preferable to further add an acidic amino acid, a basic amino acid salt or the like. The “acidic amino acid, basic amino acid” referred to in the present invention refers to a free (free) amino acid or amino acid salt, but the content defined in the present invention is a value converted to a free amino acid. Say.

  Further, in the liquid seasoning of the present invention, acidic amino acids, among the basic amino acids, aspartic acid and glutamic acid are preferred from the viewpoint of potassium-derived off-flavor suppression and flavor balance, and further, aspartic acid and glutamic acid are used in combination. It is preferable from the viewpoints of potassium-derived off-flavor suppression 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%. To preferred. 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 potassium-derived off-flavor suppression and flavor balance. . When glutamic acid is based on a brewing seasoning, it also includes those derived from raw materials. When it is less than the above range, it is preferable to further add L-glutamic acid, sodium L-glutamate and the like.

  Basic amino acids include lysine, arginine, histidine, and ornithine. Among them, lysine and histidine are preferable, and histidine is particularly preferable. The content of lysine is preferably 0.5 to 1% from the standpoint of potassium-derived taste suppression and flavor balance, and the content of histidine is 0.2 to 2%, and more preferably 0.5 to 1%. However, it is preferable from the viewpoints of potassium-derived off-flavor suppression and flavor balance. When these basic amino acids are also based on brewing seasonings, they also include those derived from raw materials.

  Examples of those other than the above include glycine, alanine, phenylalanine, cystine, threonine, tyrosine, isoleucine, or a sodium salt or potassium salt thereof, and 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 the taste control and flavor balance derived from potassium, and the content is preferably 0.5 to 1%.

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

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

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

  In the present invention, in addition to the above components, materials having a blood pressure lowering action such as γ-aminobutyric acid and various peptides may be added.

  In the present invention, the liquid seasoning is a liquid seasoning containing salt, but usually in a liquid seasoning containing salt, such as soy sauce, soy sauce, sauce, etc. Includes liquid soy sauce used in the same application as “soy sauce”, with seasonings, sour seasonings, flavorings, dashi, extracts, etc. added to the appropriate “soy sauce”. 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, and ponzu.

  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”. In addition, the "liquid seasoning" described in the present application includes the above-mentioned soy sauce and soy sauce processed products, and is a concept that includes a seasoning that is outside these standards but has the requirements of the present application, such as dressing, Examples include salt water, dashi, sauce, and seasonings.

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

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

In addition, in this invention, when manufacturing soy sauce, sauces, soy sauce, etc. as a liquid seasoning, components (A) and (B) etc. become a predetermined density | concentration in the seasoning liquid containing soy sauce and soup stock. Thus, it can manufacture by mix | blending various additives etc., melt | dissolving and filling a container. In addition, when preparing a liquid seasoning with reduced salt content (sodium content), prepare raw soy sauce (reduced salt soy sauce, low salt soy sauce) with reduced salt content by electrodialysis or salting out / dilution. The method of mixing the components (A) and (B) after the firing step, or the soy sauce with reduced salt content by electrodialysis or salting out / dilution of the soy sauce after the firing step (reduced salt soy sauce, low salt soy sauce) ) And the components (A) and (B) are mixed with the seasoning liquid containing the soup stock and the soup stock. Furthermore, it is preferable to perform heat treatment when filling the container. In this case, (i) after the heat treatment, the container is filled before the temperature of the liquid seasoning is lowered, (ii) the container is filled with the heat treatment, (iii) the container is heated after the filling. (I) or (ii) is preferable, and (ii) is particularly preferable in terms of flavor, stability, color, and storage stability.
Thus, the liquid seasoning of this invention can be manufactured by mixing a water-soluble raw material and component (A) and (B), and mix | blending the said component suitably as needed.

  The liquid seasoning of the present invention is manufactured by heat treatment in terms of flavor such as component-specific (A) -derived taste reduction, mellow and integrated flavor impartation, flavor balance improvement, and potassium-derived taste control. preferable. After the seasoning liquid is filled in the container, the heat treatment is performed, or the seasoning liquid is preheated with a plate heat exchanger or the like and then filled into the container.

  In this invention, heat processing means heating the liquid seasoning containing a component (A) and (B) on 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. Heating at 60 ° C. or higher is preferred because it suppresses the off-flavor derived from the component (A) and exhibits a sense of unity to improve the flavor.

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

  In the present invention, the heat treatment may be defined by the product temperature of the liquid seasoning. During the heat treatment, 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.

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

  In this invention, it is preferable to include a filling process at the time of manufacture. A filling process means the process of filling a container with the liquid seasoning which heat-processed or heat-processed later. It is preferable to use a container-sealed liquid seasoning filled in a container and hermetically sealed since the change in flavor can be suppressed during distribution.

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

  In the present invention, it is preferable in terms of flavor and stability to include a cooling step during production. A cooling process is a process of cooling the liquid seasoning which passed through the heat processing process, and the liquid seasoning which passed through the filling process further. The cooling condition is preferably 10 ° C. or more lower than the heating temperature, more preferably 20 ° C. or more, more preferably 30 ° C. or more from the viewpoints of flavor balance, potassium-derived taste suppression, and peptide-specific flavor suppression. . The cooling temperature is preferably 70 ° C. or less, more preferably 5 to 65 ° C., particularly preferably 10 ° C. to 50 ° C., and particularly preferably 15 to 30 ° C., from the viewpoint of suppressing the deterioration of flavor. The apparatus used in the cooling process may be any cooling apparatus that can easily obtain an assumed cooling temperature, but it is preferable to use a plate-type heating and cooling apparatus.

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

  In the 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 viewpoint of potassium-derived off-flavor suppression, flavor balance, and storage stability. Furthermore, it is preferable to have special values of 4 to 9% chlorine and 20 to 45% solid content.

  By using the liquid seasoning of the present invention for the production, processing and cooking of foods, it is possible to obtain improvement effects such as suppression of off-potency derived from potassium 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.

  The liquid seasoning of this invention can be used for various foodstuffs. The food using the liquid seasoning of the present invention is not particularly limited as long as it contains salt at the time of eating, for example, soup, miso soup, consommé soup, potage soup, egg soup, wakame soup, shark fin soup, etc. Soups, soba, udon, ramen, pasta and other noodle soups, soups and sauces, rice crackers, miscellaneous cooking, risotto, rice pickles and other cooked rice foods, sashimi, soaked, chilled fish, boiled tofu, hot pot, boiled, fried food, Examples include cooked foods such as grilled foods and steamed foods. That is, as the use (method of use) of the liquid seasoning of the present invention for foods, the use of applying liquid seasonings to these foods, the use of applying these foods to liquid seasonings, the use of liquid seasonings and ingredients The use for cooking, the use for producing processed foods using liquid seasonings, and the like are exemplified.

  The content of the 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%. It is preferable in terms of flavor balance, sodium intake, and physiological functions.

Reference Example 1 Oyakodon Using commercially available soy sauce or 0.3% of chlorogenic acid (Wako Pure Chemical Industries) in commercially available soy sauce, oyakodon was prepared under the following cooking conditions. The results of observing the appearance are shown in Table 1.

<Material>
40g chicken (peach, 3cm square)
Onion (thin slice) 20g
1g egg
Dashi soup 45g
18g soy sauce (or soy sauce containing 0.3% chlorogenic acid)
Mirin 9g
3g sugar

<Cooking method>
Dashi soup, soy sauce, mirin, and sugar were placed in an iron frying pan (15 cm in diameter) and cooked on a stove (city gas, flow rate 4.5 l / min). Two minutes later, chicken and onion were added, and when the chicken was cooked, the melted egg was sprinkled thinly and quickly, covered and steamed. Rice was put in the bowl and the ingredients were opened on top of the rice to make a rice bowl.

The oyakodon obtained using commercially available soy sauce had a vivid yellow color and a favorable appearance. On the other hand, the oyakodon obtained using soy sauce containing 0.3% of chlorogenic acid exhibited a dark green color and the appearance was extremely impaired.
Thus, although chlorogenic acid is a material with a useful physiological function, it became clear that when it is blended in a liquid seasoning to produce a parent-child rice cake, the cooked product is colored and the appearance is impaired. . Similar trends were also seen in menus such as fried eggs, steamed tea, and konpei burdock.

Reference Example 2 Coloring Analysis In order to analyze the coloring phenomenon expressed in Reference Example 1, the following experiment was performed.
Chlorogenic acid (Wako Pure Chemical Industries) is 0.5 mM in 0.2 mM acetate buffer (pH 8.0), various metal ions (Fe ²⁺ , Fe ³⁺ , Co ²⁺ , Cu ²⁺ , Al ³⁺ , Ni ^{2 +} , Sn ²⁺ , Cu ⁺ , Sn ⁴⁺ were added as chloride salts, and all were dissolved so that Wako Pure Chemical Industries) became 1.5 mM. When the solution was instantly colored, sensory evaluation was visually performed on the coloration according to the following criteria. The results are shown in Table 2.

<Coloring sensory evaluation criteria>
5: Very colored and not transparent.
4: It is colored and has little transparency.
3: Colored but transparent.
2: Slightly colored but transparent.
1: Not colored and transparent.

As shown in Table 2, with respect to Fe ²⁺ and Fe ³⁺ , remarkable coloring was observed and transparency was lost. This coloring was very similar to the dark green color seen in the oyakodon. Co ²⁺ and Cu ²⁺ were colored, but some transparency remained. Al ³⁺ , Ni ²⁺ , Sn ²⁺ and Cu ⁺ were sufficiently transparent to the extent that they were slightly colored. On the other hand, Sn ⁴⁺ was not colored.
Thus, it colored by coexistence of chlorogenic acid and various metal ions. It was found that the degree of coloring varies depending on the type of metal ion. In particular, the coloration (dark green) when Fe ³⁺ coexists was most prominent, and was similar to the coloration of the parent and child candy.

Reference example 3
Based on the result of Reference Example 2, screening for a coloring inhibitor was performed. That is, various polyphenols (content 0.2%) and Fe ³⁺ (content 0.005%) were dissolved in 0.2 mM acetate buffer (pH 7.2). Thereto, 0 to 3% of various phosphate compounds were added, and the absorbance (OD ₅₀₀ ) at ₅₀₀ nm was measured using a spectrophotometer. The results are shown in Table 3.
Here, the coloring suppression rate was calculated | required from Formula (1). The coloring suppression effect was evaluated by this coloring suppression rate.

Colored inhibition rate = {1- × 100% ··· formula (O.D. ₅₀₀ of the absence of added O.D. ₅₀₀ / phosphoric acid compounds when added phosphoric acid compound) (1)

(Judgment criteria for coloring suppression rate)
When the coloring suppression rate is 50 to 100%: There is a strong coloring suppression effect (A determination)
When the coloring suppression rate is 10 to 50%: There is a little coloring suppression effect (B determination)
When coloring suppression rate is 0 to 10%: No coloring suppression effect (C judgment)

As polyphenols, sugar-binding rutin (trade name: αG rutin, Toyo Seika), chlorogenic acid (Wako Pure Chemical Industries), catechin (Wako Pure Chemical Industries), grape seed polyphenol (trade names: Gravinol, Kikkoman) are used. It was. As the phosphate compound, phytic acid (ok food), pyrophosphoric acid (Wako Pure Chemical Industries), phosphoric acid (Sigma Aldrich Japan), and polyphosphoric acid (Wako Pure Chemical Industries) were used. As Fe ³⁺ , iron (II) chloride hydrate (Wako Pure Chemical Industries) was used.

As shown in Table 3, it was clarified that various phosphoric acid compounds have a coloring suppression effect.
In the case of phytic acid, with respect to sugar-bound rutin, a coloring suppression effect was slightly observed at 0.01%, and a strong coloring suppression effect was expressed at 0.05% or more. With respect to chlorogenic acid, a slight coloring suppression effect was seen when the content of phytic acid was 0.005 to 0.01%, and a strong coloring suppression effect was shown at 0.05% or more. For catechins, a slight coloration suppression effect was observed at a phytic acid content of 0.01 to 0.05%, and a strong coloration suppression effect was exhibited at 0.1% or more.

  In the case of pyrophosphoric acid and polyphosphoric acid, the same effect was obtained with respect to various polyphenols. That is, when the content of pyrophosphoric acid or polyphosphoric acid was 0.005 to 0.01%, a slight color suppression effect was seen, and when it was 0.05% or more, a strong coloration suppression effect was seen.

In the case of phosphoric acid, with respect to sugar-bound rutin, a coloration-inhibiting effect was somewhat observed at 0.05 to 0.1%, and a strong coloration-inhibiting effect was shown at 0.5% or more. With respect to chlorogenic acid, a coloring suppression effect was slightly seen at a phosphoric acid content of 0.01%, and a strong coloring suppression effect was seen at 0.05% or more. With respect to catechin, a coloring suppression effect was slightly observed at a phosphoric acid content of 0.05 to 0.5%, and a significant coloring suppression effect was confirmed at 1% or more. For grape seed polyphenols, a slight color suppression effect was observed at a phosphoric acid content of 0.1 to 0.5%, and a strong color suppression effect was observed at 1% or more.
As described above, it was found that the phosphoric acid compound has a coloration-inhibiting action, and it has been found that it has a particularly strong action on phytic acid.

Example 1
Chlorogenic acid (Wako Pure Chemical Industries), potassium chloride (Tonda Pharmaceutical) and phytic acid found in Reference Example 3 were added to commercially available reduced salt soy sauce (Yamasa soy sauce) to prepare liquid seasonings A to E. The formulation is shown in Table 4.
Using these liquid seasonings, cooking was performed in the same manner as in Reference Example 1, and the color and flavor of the cooked product (parent and child rice cake) were subjected to sensory evaluation based on the following criteria. The results are shown in Table 4.

<Evaluation criteria for coloring foods>
5: The bright yellow color of the egg is maintained and coloring is suppressed.
4: The yellow color of the egg is maintained and coloring is suppressed, but it is slightly colored.
3: The yellow color of the egg is dull and slightly colored.
2: The egg is green and coloration is not suppressed so much.
1: The egg is black and coloring is not suppressed.

<Evaluation criteria for polyphenol-derived taste>
5: No bitterness or astringency derived from polyphenols is felt.
4: Bitterness and astringency derived from polyphenols are slightly felt, but not uncomfortable.
3: The bitterness and astringency derived from polyphenols are slightly felt and slightly uncomfortable.
2: Bitterness and astringency derived from polyphenols are felt and uncomfortable.
1: The bitterness and astringency derived from polyphenols are strongly felt and are quite unpleasant.

<Evaluation criteria for off-flavors derived from phosphate compounds>
5: Astringent taste and acidity derived from a phosphate compound are not felt at all.
4: Astringent taste and acidity derived from the phosphate compound are slightly felt, but not uncomfortable.
3: Astringent taste and sour taste derived from a phosphoric acid compound are slightly felt, and are somewhat uncomfortable.
2: Astringent taste and sour taste derived from a phosphoric acid compound are felt and uncomfortable.
1: Astringent taste and sour taste derived from a phosphoric acid compound are strongly felt and are considerably unpleasant.

<Evaluation criteria for taste derived from potassium>
5: No bitterness or savory taste derived from potassium is felt.
4: Although bitterness and egg taste derived from potassium are slightly felt, they are not unpleasant.
3: The bitterness and egg taste derived from potassium are somewhat felt, and are somewhat uncomfortable.
2: A bitter taste and a delicious taste derived from potassium are felt and unpleasant.
1: Potassium-derived bitterness and savory taste are felt strongly and are quite unpleasant.

<Comprehensive evaluation of cooked products>
5: The flavor and appearance of the cooked product are good.
4: The flavor and appearance of the cooked product are slightly good.
3: Neither the flavor nor the appearance of the cooked product can be said.
2: The flavor and appearance of the cooked product are slightly poor.
1: The taste and appearance of the cooked product are poor.

As shown in Table 4, when phytic acid was not added (liquid seasoning A), the parent and child rice cake was colored black, and the taste of potassium was also felt with respect to the flavor. In the case of 0.05% phytic acid (Liquid Seasoning B), the coloring was slightly improved, and the bitter taste of potassium was suppressed. In the case of phytic acid 0.1% (liquid seasoning C) and 0.5% (liquid seasoning D), coloring was suppressed and it was good without the pungent taste derived from potassium. On the other hand, when 1% of phytic acid was added (liquid seasoning E), coloring was suppressed, but the acidity derived from phytic acid was somewhat felt.
Thus, it was shown that coloring of a cooked product is suppressed by mix | blending a specific quantity of phytic acid with the liquid seasoning which added chlorogenic acid as polyphenol. Moreover, it was shown that the nasty taste derived from potassium is suppressed.

Example 2
Sugar-bound rutin (Toyo Seika), potassium chloride (Tonda Pharmaceutical), and phytic acid found in Reference Example 3 were added to commercially available reduced salt soy sauce (Yamasa soy sauce) to prepare liquid seasonings F to Y. The formulation is shown in Tables 5-1 and 5-2.
Using these liquid seasonings, cooking was performed in the same manner as in Reference Example 1, and the coloring and flavor of the cooked product (parent-child rice cake) were subjected to sensory evaluation based on the same criteria as in Example 1. The results are shown in Tables 5-1 and 5-2.

As shown in Table 5-1, when rutin was 0.3%, when phytic acid was not added (liquid seasoning F), the parent and child rice cake was colored dark green, and the nasty taste derived from rutin was felt. . When 0.05% phytic acid was added (Liquid Seasoning G), the coloring was slightly improved, but the nasty taste derived from rutin and potassium was slightly felt. In the case of phytic acid 0.1% (liquid seasoning H) and 0.5% (liquid seasoning I), not only coloring was suppressed, but the off-taste derived from rutin and potassium was suppressed, and the color and flavor of Good in both respects. On the other hand, when phytic acid was 1% (liquid seasoning J), coloring was remarkably suppressed and a nasty taste derived from rutin was also suppressed, but a nasty taste derived from phytic acid was produced.
In the case of 0.5% rutin, if phytic acid was not added (liquid seasoning K), coloring occurred and an off-taste derived from rutin and kalim was felt. When 0.05% of phytic acid was added (Liquid Seasoning L), not only a slight color improvement was observed, but also a slight improvement in the taste derived from rutin and potassium was observed. In the case of 0.1% phytic acid (Liquid Seasoning M), not only a slight coloring suppression effect was observed, but also the suppression of off-flavor derived from rutin and potassium was confirmed. In the case of 0.5% phytic acid (Liquid Seasoning N), the effect of inhibiting the taste of rutin and potassium was observed together with a sufficient coloration inhibiting effect, which was good. In the case of 1% phytic acid (liquid seasoning O), a sufficient coloring-inhibiting effect and a taste-inhibiting effect of rutin and potassium were observed, but an off-flavor derived from phytic acid was produced.

As shown in Table 5-2, when lutin was 0.75%, coloring did occur when the phytic acid was not added (liquid seasoning P), and a nasty taste derived from rutin and kalim was felt. When 0.05% of phytic acid was added (liquid seasoning Q) and when 0.1% was added (liquid seasoning R), not only a slight color improvement was observed, but also the nasty taste derived from rutin and potassium. There was a slight improvement. When 0.5% phytic acid is added (liquid seasoning S) and 1.0% (liquid seasoning T), not only is coloring suppressed, but also the taste derived from rutin and potassium is suppressed. It was good in both color and flavor.
When rutin was 1.0%, phytic acid was not added (liquid seasoning U), coloring occurred, and a nasty taste derived from rutin and kalim was felt. When 0.05% phytic acid was added (Liquid Seasoning V) and 0.1% (Liquid Seasoning W), not only slight color improvement was observed, but also the nasty taste derived from rutin and potassium. There was a slight improvement. When 0.5% of phytic acid is added (liquid seasoning X) and when 1.0% is added (liquid seasoning Y), the effect of inhibiting the taste of rutin and potassium is observed together with a sufficient coloration inhibiting effect. ,It was good. Moreover, the inhibitory effect of the phytic acid taste was also confirmed.
Thus, it was shown that the coloring of the liquid seasoning at the time of making an egg dish improves by containing a specific amount of polyphenol having a catechol skeleton and phytic acid. Moreover, regarding the flavor, it was shown that not only each other's tastes were suppressed, but also the tastes derived from potassium were suppressed.

Example 3
Commercial low-salt soy sauce (Yamasa soy sauce) was mixed with 0.3% chlorogenic acid and 0.1% phytic acid. A part was filled in a metal can (9 L capacity) to obtain a container-packed liquid seasoning α. The remainder was subjected to heat treatment (30 seconds after reaching the temperature of 70 ° C.) using a plate heat exchanger. Subsequently, it cooled to 40 degreeC using the plate type heat exchanger, and it filled with the metal can (9L capacity), and manufactured the container filling liquid seasoning (beta). Sensory evaluation was performed about these liquid seasonings (alpha) and (beta). The results are shown in Table 6.

As shown in Table 6, when the heat treatment was not performed (liquid seasoning α), the flavor of the seasoning was weak, and the taste was uncoordinated with a thorny feel. On the other hand, when it heat-processed (liquid seasoning (beta)), there was a fragrant fragrance, the depth and richness were felt in the taste, and it was a favorable flavor with unity as a whole.
Thus, it was shown that the flavor of a liquid seasoning is improved by heat-treating the liquid seasoning containing a specific amount of polyphenol having a catechol skeleton and a phosphate compound.

Claims (5)

The following (A) , ( B), (C), and (D),
(A) sugar binding rutin 0.05 to 1 wt%
(B) Phytic acid or a salt thereof 0.06 to 1 % by mass
(C) Sodium 2.2-6.2 mass%
(D) 0.5-5% by mass of potassium
A liquid seasoning containing,
When content of a component (A) is 0.2 mass% or less, a component (B) is 50-250 mass parts with respect to 100 mass parts of components (A),
When the content of the component (A) is more than 0.2% by mass to 0.3% by mass, the component (B) is 33 to 170 parts by mass with respect to 100 parts by mass of the component (A),
When content of a component (A) is more than 0.3 mass%-0.5 mass%, a component (B) is 20-100 mass parts with respect to 100 mass parts of components (A),
When content of a component (A) is more than 0.5 mass%-0.75 mass%, a component (B) is 65-140 mass parts with respect to 100 mass parts of components (A),
When the content of the component (A) is more than 0.75% by mass to 1% by mass, the component (B) is 20 to 100 parts by mass with respect to 100 parts by mass of the component (A).
Liquid seasoning. (B) The liquid seasoning of Claim 1 containing 0.1-0.5 mass% of phytic acid or its salt. The liquid seasoning according to claim 1 or 2 , wherein the liquid seasoning is reduced salt soy sauce or low salt soy sauce. A liquid seasoning is a container-packed liquid seasoning, The liquid seasoning of any one of Claims 1-3 . The method to manufacture the liquid seasoning of any one of Claims 1-4 including a heat processing process.