JP5236598B2 - Liquid seasoning containing soy sauce in containers - Google Patents
Liquid seasoning containing soy sauce in containers Download PDFInfo
- Publication number
- JP5236598B2 JP5236598B2 JP2009193828A JP2009193828A JP5236598B2 JP 5236598 B2 JP5236598 B2 JP 5236598B2 JP 2009193828 A JP2009193828 A JP 2009193828A JP 2009193828 A JP2009193828 A JP 2009193828A JP 5236598 B2 JP5236598 B2 JP 5236598B2
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- taste
- flavor
- potassium
- liquid seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013555 soy sauce Nutrition 0.000 title claims description 189
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 120
- 239000007788 liquid Substances 0.000 title claims description 90
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 85
- 229910052700 potassium Inorganic materials 0.000 claims description 85
- 239000011591 potassium Substances 0.000 claims description 85
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 claims description 70
- 229960000310 isoleucine Drugs 0.000 claims description 67
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 claims description 64
- 235000020971 citrus fruits Nutrition 0.000 claims description 35
- 239000011734 sodium Substances 0.000 claims description 31
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 29
- 229910052708 sodium Inorganic materials 0.000 claims description 27
- 239000000284 extract Substances 0.000 claims description 26
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 21
- 241000207199 Citrus Species 0.000 claims description 19
- 235000015067 sauces Nutrition 0.000 claims description 15
- FFEARJCKVFRZRR-SCSAIBSYSA-N D-methionine Chemical compound CSCC[C@@H](N)C(O)=O FFEARJCKVFRZRR-SCSAIBSYSA-N 0.000 claims description 9
- 150000001720 carbohydrates Chemical class 0.000 claims description 8
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 description 116
- 235000019640 taste Nutrition 0.000 description 109
- 235000019634 flavors Nutrition 0.000 description 105
- 239000000047 product Substances 0.000 description 72
- 238000012360 testing method Methods 0.000 description 71
- 235000019643 salty taste Nutrition 0.000 description 54
- 235000002639 sodium chloride Nutrition 0.000 description 40
- 238000011156 evaluation Methods 0.000 description 35
- 229930182817 methionine Natural products 0.000 description 33
- 235000006109 methionine Nutrition 0.000 description 33
- 150000003839 salts Chemical class 0.000 description 33
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 31
- 229960004452 methionine Drugs 0.000 description 31
- 235000019688 fish Nutrition 0.000 description 30
- 235000014347 soups Nutrition 0.000 description 30
- 241000251468 Actinopterygii Species 0.000 description 29
- 239000004278 EU approved seasoning Substances 0.000 description 28
- 235000013305 food Nutrition 0.000 description 26
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 25
- 229960002429 proline Drugs 0.000 description 25
- 229940024606 amino acid Drugs 0.000 description 20
- 235000001014 amino acid Nutrition 0.000 description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 20
- 239000000126 substance Substances 0.000 description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- 241000269851 Sarda sarda Species 0.000 description 19
- 150000001413 amino acids Chemical class 0.000 description 19
- 238000000034 method Methods 0.000 description 19
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical group [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 18
- 230000001629 suppression Effects 0.000 description 18
- 238000010438 heat treatment Methods 0.000 description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 14
- 239000004615 ingredient Substances 0.000 description 14
- 235000019645 odor Nutrition 0.000 description 14
- 230000001965 increasing effect Effects 0.000 description 13
- 239000000203 mixture Substances 0.000 description 13
- 239000003921 oil Substances 0.000 description 12
- 230000002829 reductive effect Effects 0.000 description 12
- 230000001953 sensory effect Effects 0.000 description 11
- 235000021419 vinegar Nutrition 0.000 description 11
- 239000000052 vinegar Substances 0.000 description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000003925 fat Substances 0.000 description 9
- 235000015203 fruit juice Nutrition 0.000 description 9
- 235000012149 noodles Nutrition 0.000 description 9
- -1 organic acid sodium salts Chemical class 0.000 description 9
- 239000001103 potassium chloride Substances 0.000 description 9
- 235000011164 potassium chloride Nutrition 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 239000001301 oxygen Substances 0.000 description 8
- 229910052760 oxygen Inorganic materials 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 8
- 230000007423 decrease Effects 0.000 description 7
- 239000011780 sodium chloride Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- FFEARJCKVFRZRR-UHFFFAOYSA-N L-Methionine Natural products CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- 238000010411 cooking Methods 0.000 description 6
- 230000006866 deterioration Effects 0.000 description 6
- 235000013923 monosodium glutamate Nutrition 0.000 description 6
- 230000002459 sustained effect Effects 0.000 description 6
- 229930182844 L-isoleucine Natural products 0.000 description 5
- 229930182821 L-proline Natural products 0.000 description 5
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 5
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 5
- 230000002708 enhancing effect Effects 0.000 description 5
- 230000035699 permeability Effects 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- 235000019600 saltiness Nutrition 0.000 description 5
- 229940073490 sodium glutamate Drugs 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 239000004470 DL Methionine Substances 0.000 description 4
- 125000000174 L-prolyl group Chemical group [H]N1C([H])([H])C([H])([H])C([H])([H])[C@@]1([H])C(*)=O 0.000 description 4
- 235000005135 Micromeria juliana Nutrition 0.000 description 4
- 244000294411 Mirabilis expansa Species 0.000 description 4
- 235000015429 Mirabilis expansa Nutrition 0.000 description 4
- 241000246354 Satureja Species 0.000 description 4
- 235000007315 Satureja hortensis Nutrition 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000011521 glass Substances 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 235000013536 miso Nutrition 0.000 description 4
- 230000002688 persistence Effects 0.000 description 4
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 241000512259 Ascophyllum nodosum Species 0.000 description 3
- 241000951471 Citrus junos Species 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 3
- 108010009736 Protein Hydrolysates Proteins 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 235000013890 disodium inosinate Nutrition 0.000 description 3
- 230000001771 impaired effect Effects 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 235000011007 phosphoric acid Nutrition 0.000 description 3
- 239000000467 phytic acid Substances 0.000 description 3
- 235000002949 phytic acid Nutrition 0.000 description 3
- 229940068041 phytic acid Drugs 0.000 description 3
- 239000000419 plant extract Substances 0.000 description 3
- 239000003531 protein hydrolysate Substances 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 235000015598 salt intake Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- OXQOBQJCDNLAPO-UHFFFAOYSA-N 2,3-Dimethylpyrazine Chemical compound CC1=NC=CN=C1C OXQOBQJCDNLAPO-UHFFFAOYSA-N 0.000 description 2
- OISVCGZHLKNMSJ-UHFFFAOYSA-N 2,6-dimethylpyridine Chemical compound CC1=CC=CC(C)=N1 OISVCGZHLKNMSJ-UHFFFAOYSA-N 0.000 description 2
- KDSNLYIMUZNERS-UHFFFAOYSA-N 2-methylpropanamine Chemical compound CC(C)CN KDSNLYIMUZNERS-UHFFFAOYSA-N 0.000 description 2
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 235000008597 Diospyros kaki Nutrition 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- YLQBMQCUIZJEEH-UHFFFAOYSA-N Furan Chemical compound C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
- 229930195722 L-methionine Natural products 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 240000000599 Lentinula edodes Species 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- 240000006909 Tilia x europaea Species 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 235000003704 aspartic acid Nutrition 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- TXCDCPKCNAJMEE-UHFFFAOYSA-N dibenzofuran Chemical compound C1=CC=C2C3=CC=CC=C3OC2=C1 TXCDCPKCNAJMEE-UHFFFAOYSA-N 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000909 electrodialysis Methods 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 229940009714 erythritol Drugs 0.000 description 2
- 235000019414 erythritol Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- ZDPUTNZENXVHJC-UUOKFMHZSA-N guanosine 3'-monophosphate Chemical compound C1=NC=2C(=O)NC(N)=NC=2N1[C@@H]1O[C@H](CO)[C@@H](OP(O)(O)=O)[C@H]1O ZDPUTNZENXVHJC-UUOKFMHZSA-N 0.000 description 2
- 235000013928 guanylic acid Nutrition 0.000 description 2
- 239000004226 guanylic acid Substances 0.000 description 2
- DCAYPVUWAIABOU-UHFFFAOYSA-N hexadecane Chemical compound CCCCCCCCCCCCCCCC DCAYPVUWAIABOU-UHFFFAOYSA-N 0.000 description 2
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 2
- CBFCDTFDPHXCNY-UHFFFAOYSA-N icosane Chemical compound CCCCCCCCCCCCCCCCCCCC CBFCDTFDPHXCNY-UHFFFAOYSA-N 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 235000013902 inosinic acid Nutrition 0.000 description 2
- 239000004245 inosinic acid Substances 0.000 description 2
- 229940028843 inosinic acid Drugs 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 229920000139 polyethylene terephthalate Polymers 0.000 description 2
- 239000005020 polyethylene terephthalate Substances 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 150000003216 pyrazines Chemical class 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 238000005185 salting out Methods 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- 238000001256 steam distillation Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 238000000194 supercritical-fluid extraction Methods 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- BGHCVCJVXZWKCC-UHFFFAOYSA-N tetradecane Chemical compound CCCCCCCCCCCCCC BGHCVCJVXZWKCC-UHFFFAOYSA-N 0.000 description 2
- NNWHUJCUHAELCL-SNAWJCMRSA-N trans-isomethyleugenol Chemical compound COC1=CC=C(\C=C\C)C=C1OC NNWHUJCUHAELCL-SNAWJCMRSA-N 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- AOFUBOWZWQFQJU-SNOJBQEQSA-N (2r,3s,4s,5r)-2,5-bis(hydroxymethyl)oxolane-2,3,4-triol;(2s,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O.OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O AOFUBOWZWQFQJU-SNOJBQEQSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 1
- QWBBPBRQALCEIZ-UHFFFAOYSA-N 2,3-dimethylphenol Chemical compound CC1=CC=CC(O)=C1C QWBBPBRQALCEIZ-UHFFFAOYSA-N 0.000 description 1
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 240000004307 Citrus medica Species 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- AGPKZVBTJJNPAG-RFZPGFLSSA-N D-Isoleucine Chemical compound CC[C@@H](C)[C@@H](N)C(O)=O AGPKZVBTJJNPAG-RFZPGFLSSA-N 0.000 description 1
- ONIBWKKTOPOVIA-SCSAIBSYSA-N D-Proline Chemical compound OC(=O)[C@H]1CCCN1 ONIBWKKTOPOVIA-SCSAIBSYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229930182845 D-isoleucine Natural products 0.000 description 1
- 229930182818 D-methionine Natural products 0.000 description 1
- 229930182820 D-proline Natural products 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 description 1
- UTJLXEIPEHZYQJ-UHFFFAOYSA-N Ornithine Natural products OC(=O)C(C)CCCN UTJLXEIPEHZYQJ-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- GWZOLWLJEJRQMZ-UHFFFAOYSA-N [S].S Chemical class [S].S GWZOLWLJEJRQMZ-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 244000309464 bull Species 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- NNWHUJCUHAELCL-UHFFFAOYSA-N cis-Methyl isoeugenol Natural products COC1=CC=C(C=CC)C=C1OC NNWHUJCUHAELCL-UHFFFAOYSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- HPYNZHMRTTWQTB-UHFFFAOYSA-N dimethylpyridine Natural products CC1=CC=CN=C1C HPYNZHMRTTWQTB-UHFFFAOYSA-N 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- NTNZTEQNFHNYBC-UHFFFAOYSA-N ethyl 2-aminoacetate Chemical compound CCOC(=O)CN NTNZTEQNFHNYBC-UHFFFAOYSA-N 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- CATSNJVOTSVZJV-UHFFFAOYSA-N heptan-2-one Chemical compound CCCCCC(C)=O CATSNJVOTSVZJV-UHFFFAOYSA-N 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 229910052738 indium Inorganic materials 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002648 laminated material Substances 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 229960003104 ornithine Drugs 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 150000008379 phenol ethers Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229940067107 phenylethyl alcohol Drugs 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000000176 sodium gluconate Substances 0.000 description 1
- 229940005574 sodium gluconate Drugs 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- WTWSHHITWMVLBX-DKWTVANSSA-M sodium;(2s)-2-aminobutanedioate;hydron Chemical compound [Na+].[O-]C(=O)[C@@H](N)CC(O)=O WTWSHHITWMVLBX-DKWTVANSSA-M 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Description
本発明は、容器詰しょうゆ含有液体調味料に関する。 The present invention relates to a container-filled soy sauce-containing liquid seasoning.
近年の健康意識の広がりを背景に、減塩に対する社会的ニーズが高まってきており、食塩含量の高い食品、特にしょうゆやしょうゆ加工品などのしょうゆ含有液体調味料の摂取量を控え、食塩含量の低い製品を使用するという意識が高まりつつある。
ところが、食塩含量の低い減塩しょうゆなどを実際に使用すると、塩味が不足して物足りないために、更に継ぎ足してしまったり、通常のしょうゆに戻ってしまったりする場合が少なくない。これでは、食塩の摂取低減につながらないため、上記ニーズに対応できていない。
そこで、食塩の一部を塩化カリウムで代替し、塩化カリウム由来の異味をマスキングすることで、食塩含量が低いにも関わらず、適度な塩味を呈する技術が提案されている（特許文献１）。更に、オルニチンやグリシンエチルエステル等の塩味増強物質を添加する技術が知られている（非特許文献１、２）。
With the spread of health consciousness in recent years, social needs for salt reduction are increasing, and food intake with high salt content, especially soy sauce-containing liquid seasonings such as soy sauce and processed soy sauce, is refrained from intake, There is a growing awareness of using low products.
However, when salt-reduced soy sauce with a low salt content is actually used, the salty taste is insufficient and unsatisfactory, so there are many cases where it is further added or returned to normal soy sauce. Since this does not lead to a reduction in salt intake, it cannot meet the above needs.
Thus, a technique has been proposed in which a portion of the salt is replaced with potassium chloride to mask an unpleasant taste derived from potassium chloride, but the salt content is low despite the low salt content (Patent Document 1). Furthermore, techniques for adding salty taste enhancing substances such as ornithine and glycine ethyl ester are known (Non-Patent Documents 1 and 2).
また、つゆやポン酢しょうゆなどのしょうゆ含有液体調味料は、しょうゆを主原料とし、副原料として魚節類や柑橘類などを用いて製造されている。
柑橘類を配合するポン酢しょうゆの工業的生産においては、柑橘類の配合を少なくすると、しょうゆ感が強すぎることにより酸味や柑橘類特有の香り立ちが損なわれたり、保存性が低下したりする。一方、柑橘類の配合を多くすると、酸味が強すぎたりムレ臭が生じ、ポン酢しょうゆの風味が損なわれてしまったり、コストがかかったりする。そこで、これら不快臭をマスキングする技術が開示されている（特許文献２）。この他、フラボノイドを添加する技術が提案されている（特許文献３）。
また、魚節類を配合するつゆの工業的生産においては、しょうゆ風味が強すぎると魚節の香り立ちが弱くなり、魚節風味が強すぎると魚節由来の生臭みが生じて、つゆの風味が損なわれてしまう。これに対して、しょうゆ感の低減された、つゆ等の液体調味料用に好適なしょうゆが提案されている（特許文献４〜６）。
In addition, soy sauce-containing liquid seasonings such as soy sauce and ponzu soy sauce are manufactured using soy sauce as a main ingredient and fish clauses, citrus fruits and the like as auxiliary ingredients.
In the industrial production of ponzu soy sauce containing citrus fruits, if the amount of citrus fruits is reduced, the soy sauce feeling is too strong, so that the sourness and citrus peculiar fragrance are impaired, or the storage stability is lowered. On the other hand, when the amount of citrus is increased, the acidity is too strong or the scented odor is produced, and the flavor of the ponzu soy sauce is impaired or the cost is increased. Therefore, a technique for masking these unpleasant odors is disclosed (Patent Document 2). In addition, a technique for adding a flavonoid has been proposed (Patent Document 3).
In addition, in the industrial production of soy sauce containing fish knots, if the soy sauce flavor is too strong, the scent of the fish knot will be weak, and if the fish knot flavor is too strong, a fishy odor derived from the fish knot will be produced. The flavor is impaired. On the other hand, soy sauce suitable for liquid seasonings such as soy sauce with reduced soy sauce has been proposed (Patent Documents 4 to 6).
ところで、食品の風味を調整する素材として各種アミノ酸についての知見がある。例えば、メチオニンは、コク味強化作用、燻煙香強化作用、香味安定化作用のあることが知られている（特許文献７〜１１）。イソロイシンは、塩味増強やカリウムの異味低減に効果のあることが知られている（特許文献１２）。また、プロリンは、飲食品の蜂蜜様風味改善作用、魚調味液の色・魚臭改善作用、コクを伴う酸味の付与作用のあることが知られている（特許文献１３〜１５）。なお、プロリン自体は、ほのかな甘味・苦味を呈することが公知である（非特許文献３）。 By the way, there is knowledge about various amino acids as a material for adjusting the flavor of food. For example, methionine is known to have a rich taste enhancing action, a smoke smoke enhancing action, and a flavor stabilizing action (Patent Documents 7 to 11). Isoleucine is known to be effective in enhancing salty taste and reducing the taste of potassium (Patent Document 12). Moreover, it is known that proline has a honey-like flavor improving action for foods and drinks, a fish seasoning liquid color / fish odor improving action, and a sourness imparting action with richness (Patent Documents 13 to 15). In addition, it is well-known that proline itself exhibits a faint sweet taste and bitterness (nonpatent literature 3).
ポン酢しょうゆにおいては、前述のように柑橘類の配合量による風味バランスの調整が難しいという課題がある。つゆにおいても、魚節類としょうゆの風味バランスの調整という同様な課題があり、これに対して前述のようにつゆ等の液体調味料に好適なしょうゆが提案されているが、これを製造するには工程が複雑になる、新たな設備が必要となる等の新たな課題が生じてしまう。
また、これらのしょうゆ含有液体調味料の用途は多岐にわたっており、刺身や冷奴、お浸しなどにつけたり、かけたりするだけでなく、麺つゆや鍋物つゆ、煮物などに使用する場合や、炒め物の仕上げに使用する場合もある。特に、麺つゆや、鍋物、煮物などに用いられるポン酢しょうゆ等のしょうゆ含有液体調味料等は、調理時や喫食時に希釈されることが多い。すなわち、これら用途では、他の調味料やだし汁などで割って調理されたり、麺や具材に付着する水分により、食事中に希釈されたりする場合が殆どである。この場合、カリウムを含有させることにより塩味を付与している液体調味料を使用すると、このような希釈により塩味が不足したり、カリウムの異味が発現して風味バランスが崩れたりする等の特有の課題が生じる。よって、カリウムを配合することにより塩味を増強するという技術が周知ではあるものの、実際にはカリウムを応用した製品の開発はあまり進んでいないというのが現状である。
本発明者は、以上のような風味を主とする課題がある中で、しょうゆ含有液体調味料の食塩含量を低減させ、その代替として塩化カリウムを含有させた場合に生ずる風味上の課題について検討してきた。
In ponzu soy sauce, there is a problem that it is difficult to adjust the flavor balance depending on the amount of citrus fruits as described above. In soy sauce, there is a similar problem of adjusting the flavor balance between fish and soy sauce. On the other hand, as described above, soy sauce suitable for liquid seasonings such as soy sauce has been proposed. However, new problems such as complicated processes and new equipment are required.
In addition, these soy sauce-containing liquid seasonings have a wide range of uses, not only being applied to sashimi, chilled fish, soaking, etc., but also being used for noodle soup, hot pot soup, boiled food, etc. Sometimes used for finishing. In particular, soy sauce-containing liquid seasonings such as ponzu soy sauce, noodle soup, pots, and boiled foods are often diluted during cooking and eating. That is, in these applications, it is almost always cooked by dividing with other seasonings or broth, or diluted during meals with moisture adhering to noodles or ingredients. In this case, when using a liquid seasoning imparting a salty taste by containing potassium, such dilution causes a peculiar taste such as a lack of salty taste or the appearance of an off-potency of potassium that breaks the flavor balance. Challenges arise. Therefore, although the technology of enhancing salty taste by adding potassium is well known, in reality, the development of products using potassium is not progressing much.
The present inventor has the above-mentioned main problems of flavor, and the salt content of the soy sauce-containing liquid seasoning is reduced, and the problem of flavor that occurs when potassium chloride is included as an alternative is examined. I have done it.
従って、本発明は、低食塩含量でカリウムを含んでいるにもかかわらず、異味が感じられずに適度な塩味を呈し、希釈時においても、風味の持続性に優れ、風味バランス良好な容器詰しょうゆ含有液体調味料を提供することを課題とする。 Therefore, the present invention has a low salt content and contains potassium, and exhibits an appropriate salty taste without an unpleasant taste, and has excellent flavor sustainability and a good flavor balance even when diluted. An object is to provide a soy sauce-containing liquid seasoning.
本発明者は、しょうゆ含有液体調味料の食塩含量を一定量以下に低減させ、その代替としてカリウム及びイソロイシンを含有させるとカリウムの苦味を低減しつつ塩味が増強するが、後味に異味が残るという風味上の課題があることを見出し、当該課題の解決手段について検討してきた。その結果、ナトリウム、カリウム、イソロイシンに加えメチオニンを特定量含有することにより、カリウムやイソロイシンを含んでいるにもかかわらず、これら物質由来の異味が感じられずに適度な塩味としょうゆ感を呈し、希釈時においても、コク・味の厚みに優れ、だし感や柑橘果汁感が向上し風味バランス良好な容器詰しょうゆ含有液体調味料が得られることを見出した。更に今回の検討で、イソロイシン、メチオニンを特定量含有するしょうゆ含有液体調味料を揚げ物の喫食時に使用すると、揚げ物の油脂由来の劣化臭が抑制されることも新たに見出した。 The present inventor reduces the salt content of soy sauce-containing liquid seasoning to a certain amount or less, and when potassium and isoleucine are contained as an alternative, the salty taste is enhanced while reducing the bitter taste of potassium, but the aftertaste remains unpleasant. We have found that there is a problem with flavor, and have investigated the means for solving the problem. As a result, by containing a specific amount of methionine in addition to sodium, potassium and isoleucine, even though it contains potassium and isoleucine, it exhibits a moderate salty taste and soy sauce feeling without feeling the off-flavours derived from these substances, It has been found that even when diluted, a container-filled soy sauce-containing liquid seasoning can be obtained which has an excellent richness and taste thickness, improved dashi and citrus juice, and a good flavor balance. Furthermore, in this study, it was newly found that when a soy sauce-containing liquid seasoning containing specific amounts of isoleucine and methionine is used at the time of eating fried food, the deterioration odor derived from fats and oils of the fried food is suppressed.
すなわち、本発明は、次の（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）、
（Ａ）ナトリウム ０．８〜２．９２質量％
（Ｂ）カリウム ０．８〜３．６５質量％
（Ｃ）イソロイシン ０．０５〜０．１８質量％
（Ｄ）メチオニン ０．０２〜０．２質量％
を含有し、且つ、（Ａ）ナトリウム／（Ｂ）カリウム質量比が０．８〜１．９である
容器詰しょうゆ含有液体調味料を提供するものである。
That is, the present invention provides the following (A), (B), (C) and (D),
(A) Sodium 0.8-2.92% by mass
(B) Potassium 0.8-3.65 mass%
(C) Isoleucine 0.05-0.18 mass%
(D) Methionine 0.02-0.2 mass%
And (A) Sodium / (B) Potassium soy sauce-containing liquid seasoning having a mass ratio of potassium of 0.8 to 1.9 is provided.
本発明によれば、低食塩含量でカリウム及びイソロイシンを含んでいるにもかかわらず、これら素材由来の異味が感じられずに適度な塩味としょうゆ感を呈し、希釈時においてもコク・味の厚みに優れ、つゆにおいてはだし感、ポン酢しょうゆにおいては柑橘果汁感の良好な容器詰しょうゆ含有液体調味料を簡便に得ることができる。 According to the present invention, despite the low salt content and the presence of potassium and isoleucine, the taste derived from these materials is not felt and the salty taste and soy sauce are exhibited. In a soy sauce, a soy sauce-containing liquid seasoning with a good feeling of citrus juice can be easily obtained.
本発明の容器詰しょうゆ含有液体調味料（以下、単に「本発明の液体調味料」とも記載する）においては、（Ａ）ナトリウム、（Ｂ）カリウム、（Ｃ）イソロイシン及び（Ｄ）メチオニンを特定量含有する。 In the container-filled soy sauce-containing liquid seasoning of the present invention (hereinafter also simply referred to as “liquid seasoning of the present invention”), (A) sodium, (B) potassium, (C) isoleucine and (D) methionine are specified. Contains.
本発明の液体調味料中の（Ａ）ナトリウム（以下、Ｎａとも記載する）の含有量は０．８〜２．９２質量％（以下、単に「％」で示す）であるが、好ましくは１〜２．８％、更に１．２〜２．６％、特に１．５〜２．４％、殊更１．７〜２．３％であるのが、塩味発現、ナトリウムの過剰摂取抑制、風味バランス、しょうゆ感発現、保存性、工業的生産性の点で好ましい。 The content of (A) sodium (hereinafter also referred to as Na) in the liquid seasoning of the present invention is 0.8 to 2.92% by mass (hereinafter simply indicated as “%”), preferably 1 2.8%, 1.2-2.6%, especially 1.5-2.4%, especially 1.7-2.3%, salty expression, suppression of excessive intake of sodium, flavor It is preferable in terms of balance, expression of soy sauce, storage stability, and industrial productivity.
本発明において、ナトリウムは、食品成分表示上の「ナトリウム」又は「Ｎａ」を指し、調味料中に塩の形態で配合されているものをいう（以下に記載するナトリウム以外のアルカリ金属又はアルカリ土類金属についても同様である）。 In the present invention, sodium refers to “sodium” or “Na” on the food ingredient label, and is included in the seasoning in the form of a salt (an alkali metal or alkaline earth other than sodium described below). The same applies to similar metals).
本発明において、ナトリウムとして、無機ナトリウム塩、有機酸ナトリウム塩、アミノ酸ナトリウム塩、核酸ナトリウム塩等を用いることができる。具体的には、塩化ナトリウム、グルタミン酸ナトリウム、アスパラギン酸ナトリウム、グルコン酸ナトリウム、コハク酸ナトリウム、イノシン酸ナトリウム、グアニル酸ナトリウム、これらの２種以上の混合物が挙げられる。塩化ナトリウムとして食塩を使用するのが、コストの点で好ましい。 In the present invention, inorganic sodium salts, organic acid sodium salts, amino acid sodium salts, nucleic acid sodium salts, and the like can be used as sodium. Specific examples include sodium chloride, sodium glutamate, sodium aspartate, sodium gluconate, sodium succinate, sodium inosinate, sodium guanylate, and a mixture of two or more thereof. Use of sodium chloride as sodium chloride is preferable in terms of cost.
食塩として、様々なものが市販されているが、乾燥物基準で塩化ナトリウム１００質量部（以下、単に「部」で示す）に対して、塩化マグネシウムを０．０１〜２部、塩化カルシウムを０．０１〜２部、塩化カリウムを０．０１〜２部含有するものが、風味、工業的生産性の点で好ましい。 Various salt is commercially available, but 0.01 to 2 parts of magnesium chloride and 0 to 0 of calcium chloride with respect to 100 parts by weight of sodium chloride (hereinafter simply referred to as “parts”) on a dry matter basis. What contains 0.01-2 parts and 0.01-2 parts of potassium chloride is preferable at the point of flavor and industrial productivity.
本発明において、ナトリウム（Ｎａ）の含有量は原子吸光光度計（Ｚ−６１００形日立偏光ゼーマン原子吸光光度計）により測定することができる。 In the present invention, the content of sodium (Na) can be measured by an atomic absorption photometer (Z-6100 Hitachi Polarized Zeeman atomic absorption photometer).
本発明の液体調味料中の（Ｂ）カリウム（以下、Ｋとも記載する）の含有量は０．８〜３．６５％であるが、好ましくは０．９〜３．５％、更に１〜３．１％、特に１．１〜２．８％、殊更１．２〜２．６％であることが、だし感発現、柑橘果汁感発現、しょうゆ感発現、苦味や刺激味といったカリウム由来の異味を生じない点から好ましい。また、カリウムは塩味があり、かつ異味が少ない点から塩化カリウムを用いることが好ましい。塩化カリウムを用いる場合は、その含有量を１．５〜８％、好ましくは１．７〜６．６％、更に１．９〜５．９％、特に２．１〜５．３％、殊更２．２〜４．９％とすることが好ましい。 The content of (B) potassium (hereinafter also referred to as K) in the liquid seasoning of the present invention is 0.8 to 3.65%, preferably 0.9 to 3.5%, and more preferably 1 to 3.1%, especially 1.1 to 2.8%, especially 1.2 to 2.6%, derived from potassium such as expression of dashi, expression of citrus juice, expression of soy sauce, bitterness and pungent taste It is preferable from the point of not producing off-flavors. Moreover, it is preferable to use potassium chloride from the point that potassium has salty taste and there is little off-flavor. When potassium chloride is used, its content is 1.5 to 8%, preferably 1.7 to 6.6%, further 1.9 to 5.9%, especially 2.1 to 5.3%, It is preferable to set it as 2.2 to 4.9%.
本発明において、カリウム（Ｋ）の含有量は原子吸光光度計（Ｚ−６１００形日立偏光ゼーマン原子吸光光度計）により測定することができる。 In the present invention, the content of potassium (K) can be measured by an atomic absorption photometer (Z-6100 Hitachi Polarized Zeeman atomic absorption photometer).
本発明において、（Ａ）ナトリウム／（Ｂ）カリウム質量比（Ｎａ／Ｋ）は０．８〜１．９であるが、好ましくは０．９〜１．８、更に０．９５〜１．７、特に１〜１．６、殊更１．１〜１．５であるのが、風味バランス、風味の持続性、しょうゆ感発現、塩味発現、カリウム由来の異味抑制の点から好ましい。 In the present invention, (A) sodium / (B) potassium mass ratio (Na / K) is 0.8 to 1.9, preferably 0.9 to 1.8, more preferably 0.95 to 1.7. In particular, 1 to 1.6, particularly 1.1 to 1.5 is preferable from the viewpoints of flavor balance, flavor persistence, expression of soy sauce, expression of salty taste, and suppression of taste derived from potassium.
本発明の液体調味料中の（Ｃ）イソロイシン（以下、Ｉｌｅとも記載する）の含有量は０．０５〜０．１８％であるが、好ましくは０．０７〜０．１７５％、より好ましくは０．０８〜０．１７％、更に０．０９〜０．１６％、特に０．１〜０．１５％、殊更０．１１〜０．１４％であるのが、カリウム由来の異味抑制、イソロイシン由来のエグ味抑制、風味の持続性向上、しょうゆ感発現、風味バランス、溶解性、揚げ物の油脂劣化臭抑制の点で好ましい。 The content of (C) isoleucine (hereinafter also referred to as Ile) in the liquid seasoning of the present invention is 0.05 to 0.18%, preferably 0.07 to 0.175%, more preferably 0.08 to 0.17%, further 0.09 to 0.16%, especially 0.1 to 0.15%, especially 0.11 to 0.14% is a potassium-derived off-flavor suppression, isoleucine It is preferable in terms of suppression of the origin taste, improvement of the sustainability of flavor, expression of soy sauce, balance of flavor, solubility, and suppression of fried fat odor.
本発明の液体調味料中のイソロイシン（Ｉｌｅ）の含有量は、しょうゆ由来の遊離イソロイシン量と、しょうゆ以外に新たに添加した原料由来の遊離イソロイシン量との合計量をいい、ペプチド体を含まない。すなわち、しょうゆ以外に新たに添加した原料とは、調味料の原料として用いられる日本酒、ワイン等の酒、味醂（本みりん、みりん風調味料、塩みりん等）等の醸造調味料（しょうゆを除く）の他、植物エキス、動物エキス、酵母エキス等のエキス、蛋白加水分解物等の調味料、又はアミノ酸そのもの等をいう。なお、イソロイシンの含有量は、アミノ酸分析装置を用いて測定することができる（「しょうゆ試験法」、（財）日本醤油研究所編集、（株）醤協通信社販売、昭和６０年、以下の「アミノ酸分析装置」を用いた測定において同じ。）。アミノ酸として添加するイソロイシンとしては、Ｌ−イソロイシン、Ｄ−イソロイシン、ＤＬ−イソロイシンを使用することができるが、Ｌ−イソロイシンが好ましい。 The content of isoleucine (Ile) in the liquid seasoning of the present invention refers to the total amount of free isoleucine derived from soy sauce and the amount of free isoleucine derived from the newly added raw material other than soy sauce, and does not include peptide bodies . In other words, in addition to soy sauce, the newly added ingredients are sake, wine and other sake used as a seasoning ingredient, and brewing seasonings (excluding soy sauce) such as miso (motomirin, mirin-style seasonings, salt mirin, etc.) ), Plant extracts, animal extracts, yeast extracts and other extracts, seasonings such as protein hydrolysates, or amino acids themselves. In addition, the content of isoleucine can be measured using an amino acid analyzer (“Soy sauce test method”, edited by Japan Soy Sauce Research Institute, sold by Soyoko News Agency, 1985, The same applies to the measurement using the “amino acid analyzer”. As isoleucine added as an amino acid, L-isoleucine, D-isoleucine and DL-isoleucine can be used, and L-isoleucine is preferred.
本発明の液体調味料中の（Ｄ）メチオニン（以下、Ｍｅｔとも記載する）の含有量は０．０２〜０．２％であるが、好ましくは０．０２５〜０．１５％、特に０．０３〜０．１０％、殊更０．０３５〜０．０５５％であるのが、カリウム由来の異味抑制、イソロイシン由来のエグ味抑制、風味・塩味の持続性向上、だし感発現、柑橘果汁感発現、しょうゆ感発現、コク・味の厚み付与、風味バランス、揚げ物の油脂劣化臭抑制の点で好ましい。 The content of (D) methionine (hereinafter also referred to as “Met”) in the liquid seasoning of the present invention is 0.02 to 0.2%, preferably 0.025 to 0.15%, particularly preferably 0.8. It is 03 to 0.10%, especially 0.035 to 0.055%, which is a taste suppression of potassium-derived taste, an isoleucine-derived taste suppression, an improvement in flavor and saltiness, expression of dashi, expression of citrus juice It is preferable from the viewpoint of expression of soy sauce, imparting richness and taste, flavor balance, and suppression of fried fat odor.
本発明の液体調味料中のメチオニンの含有量は、しょうゆ由来のメチオニン量と、しょうゆ以外に新たに添加した原料由来のメチオニン量との合計量をいう。すなわち、しょうゆ以外に新たに添加した原料とは、調味料の原料として用いられる日本酒、ワイン等の酒、味醂（本みりん、みりん風調味料、塩みりん等）等の醸造調味料（しょうゆを除く）の他、植物エキス、動物エキス、酵母エキス等のエキス、蛋白加水分解物等の調味料、又はアミノ酸そのもの等をいう。なお、メチオニンの含有量は、アミノ酸分析装置を用いて測定することができる。アミノ酸として添加するメチオニンとしては、Ｌ−メチオニン、Ｄ−メチオニン、ＤＬ−メチオニンを使用することができるが、Ｌ−メチオニンが好ましい。 The content of methionine in the liquid seasoning of the present invention refers to the total amount of the amount of methionine derived from soy sauce and the amount of methionine derived from raw materials newly added in addition to soy sauce. In other words, in addition to soy sauce, the newly added ingredients are sake, wine and other sake used as a seasoning ingredient, and brewing seasonings (excluding soy sauce) such as miso (motomirin, mirin-style seasonings, salt mirin, etc.) ), Plant extracts, animal extracts, yeast extracts and other extracts, seasonings such as protein hydrolysates, or amino acids themselves. The methionine content can be measured using an amino acid analyzer. As methionine added as an amino acid, L-methionine, D-methionine, and DL-methionine can be used, and L-methionine is preferable.
本発明の液体調味料中の（Ｄ）メチオニン／（Ｃ）イソロイシン質量比（Ｍｅｔ／Ｉｌｅ）は０．２〜１であるのが好ましく、更に０．２５〜０．７、特に０．２８〜０．６、殊更０．３〜０．５５であるのが、カリウム由来の異味抑制、イソロイシン由来のエグ味抑制、風味の持続性向上、しょうゆ感発現、だし感発現、柑橘果汁感発現、コク・味の厚み付与、風味バランスの点で好ましい。 The (D) methionine / (C) isoleucine mass ratio (Met / Ile) in the liquid seasoning of the present invention is preferably 0.2 to 1, more preferably 0.25 to 0.7, especially 0.28 to. 0.6, especially 0.3 to 0.55 are potassium-derived taste suppression, isoleucine-derived egg taste suppression, flavor sustainability improvement, expression of soy sauce, expression of dashi, expression of citrus juice, richness -It is preferable in terms of imparting taste thickness and flavor balance.
本発明の液体調味料中の（Ｂ）カリウム／（Ｄ）メチオニン質量比（Ｋ／Ｍｅｔ）は１０〜７５であるのが好ましく、好ましくは１３〜７０、より好ましくは１６〜６５、更に１９〜５５、特に２２〜４５、殊更２５〜４０であるのが、カリウム由来の異味抑制、塩味の持続性向上、しょうゆ感発現、コク・味の厚み付与、風味バランスの点で好ましい。 The (B) potassium / (D) methionine mass ratio (K / Met) in the liquid seasoning of the present invention is preferably 10-75, preferably 13-70, more preferably 16-65, and further 19- 55, especially 22 to 45, especially 25 to 40, are preferable in terms of inhibiting the off-tasting taste derived from potassium, improving the sustainability of salty taste, expressing soy sauce, imparting richness and taste, and flavor balance.
本発明においては、液体調味料中に（Ｅ）プロリン（以下、Ｐｒｏとも記載する）を０．０４〜０．５％含有することが好ましい。プロリンの含有量は、より好ましくは０．０５〜０．４％、更に０．０７〜０．３％、特に０．０９〜０．２％、殊更０．１〜０．１５％であるのが、カリウム由来の異味抑制、塩味の持続性向上、しょうゆ感発現、コク・味の厚み付与、風味バランスの点で好ましい。 In the present invention, the liquid seasoning preferably contains 0.04 to 0.5% of (E) proline (hereinafter also referred to as Pro). The content of proline is more preferably 0.05 to 0.4%, further 0.07 to 0.3%, particularly 0.09 to 0.2%, especially 0.1 to 0.15%. However, it is preferable from the standpoints of suppressing the off-tasting taste derived from potassium, improving the sustainability of salty taste, expressing soy sauce, imparting richness and taste thickness, and flavor balance.
本発明の液体調味料中のプロリン（Ｐｒｏ）の含有量は、しょうゆ由来の遊離プロリン量と、しょうゆ以外に新たに添加した原料由来の遊離プロリン量との合計量をいい、ペプチド体を含まない。すなわち、しょうゆ以外に新たに添加した原料とは、調味料の原料として用いられる日本酒、ワイン等の酒、味醂（本みりん、みりん風調味料、塩みりん等）等の醸造調味料（しょうゆを除く）の他、植物エキス、動物エキス、酵母エキス等のエキス、蛋白加水分解物等の調味料、又はアミノ酸そのもの等をいう。なお、プロリンの含有量は、アミノ酸分析装置を用いて測定することができる。アミノ酸として添加するプロリンとしては、Ｌ−プロリン、Ｄ−プロリン、ＤＬ−プロリンを使用することができるが、Ｌ−プロリンが好ましい。 The content of proline (Pro) in the liquid seasoning of the present invention refers to the total amount of free proline derived from soy sauce and the amount of free proline derived from raw materials newly added in addition to soy sauce, and does not include peptide bodies. . In other words, in addition to soy sauce, the newly added ingredients are sake, wine and other sake used as a seasoning ingredient, and brewing seasonings (excluding soy sauce) such as miso (motomirin, mirin-style seasonings, salt mirin, etc.) ), Plant extracts, animal extracts, yeast extracts and other extracts, seasonings such as protein hydrolysates, or amino acids themselves. The proline content can be measured using an amino acid analyzer. L-proline, D-proline, and DL-proline can be used as the proline added as an amino acid, but L-proline is preferred.
本発明の液体調味料中の（Ｂ）カリウム／（Ｅ）プロリン質量比（Ｋ／Ｐｒｏ）は３〜３５であるのが好ましく、より好ましくは３．２５〜３０、更に３．５〜２５、特に３．７５〜２０、殊更４〜１５であるのが、カリウム由来の異味抑制、塩味の持続性向上、しょうゆ感発現、コク・味の厚み付与、風味バランスの点で好ましい。 The (B) potassium / (E) proline mass ratio (K / Pro) in the liquid seasoning of the present invention is preferably 3 to 35, more preferably 3.25 to 30, further 3.5 to 25, In particular, 3.75 to 20 and especially 4 to 15 are preferable from the viewpoint of potassium-derived off-flavor suppression, improvement in salty sustainability, expression of soy sauce, imparting richness and taste, and flavor balance.
本発明の液体調味料中の（Ｅ）プロリン／（Ｃ）イソロイシン質量比（Ｐｒｏ／Ｉｌｏ）は０．３〜３．８であるのが好ましく、更に０．５〜３．４、特に０．７〜３、殊更０．９〜２．６であるのが、カリウム由来の異味抑制、イソロイシン由来のエグ味抑制、しょうゆ感発現、だし感発現、コク・味の厚み付与、風味バランスの点で好ましい。 The (E) proline / (C) isoleucine mass ratio (Pro / Ilo) in the liquid seasoning of the present invention is preferably 0.3 to 3.8, more preferably 0.5 to 3.4, and particularly preferably 0.8. 7 to 3, especially 0.9 to 2.6, is due to the suppression of off-tasting taste derived from potassium, the suppression of the savory taste derived from isoleucine, the expression of soy sauce, the appearance of dashi, the addition of richness and taste, and the balance of flavor. preferable.
本発明の液体調味料において、遊離の酸性アミノ酸含量は２％未満又は、遊離の塩基性アミノ酸含量は１％未満であるのが好ましく、更に、酸性アミノ酸含量は２％未満かつ、塩基性アミノ酸含量は１％未満であるのが風味バランスの点で好ましい。 In the liquid seasoning of the present invention, the free acidic amino acid content is preferably less than 2%, or the free basic amino acid content is preferably less than 1%, and the acidic amino acid content is less than 2%, and the basic amino acid content Is preferably less than 1% in terms of flavor balance.
本発明の液体調味料中の遊離の酸性アミノ酸含量は２％未満であるのが好ましく、より好ましくは０．１〜１．８％、更に０．１５〜１．５％、特に０．２〜１．２％、殊更０．３〜１％未満であるのが風味バランスの点で好ましい。
本発明において、酸性アミノ酸は、アスパラギン酸とグルタミン酸のことである。アスパラギン酸含量は１％未満であるのが好ましく、より好ましくは０．０１〜０．９％、更に０．０５〜０．７％、特に０．１〜０．５％、殊更０．２〜０．３７％であるのが好ましい。グルタミン酸含量は、１．５％未満であるのが好ましく、より好ましくは０．１〜１．３％、更に０．２〜１％、特に０．５〜０．９５％、殊更０．７〜０．９％であるのが好ましい。
The content of free acidic amino acids in the liquid seasoning of the present invention is preferably less than 2%, more preferably 0.1 to 1.8%, even more preferably 0.15 to 1.5%, and particularly preferably 0.2 to 1.2%, especially 0.3 to less than 1% is preferable from the viewpoint of flavor balance.
In the present invention, acidic amino acids are aspartic acid and glutamic acid. The aspartic acid content is preferably less than 1%, more preferably 0.01-0.9%, even more preferably 0.05-0.7%, especially 0.1-0.5%, especially 0.2- It is preferably 0.37%. The glutamic acid content is preferably less than 1.5%, more preferably 0.1 to 1.3%, even more preferably 0.2 to 1%, especially 0.5 to 0.95%, especially 0.7 to It is preferably 0.9%.
本発明の液体調味料中の遊離の塩基性アミノ酸含量１％未満であるのが好ましく、より好ましくは０．０１〜０．９％、更に０．０５〜０．７％、特に０．１〜０．５％、殊更０．２〜０．４％であるのが風味バランスの点で好ましい。
本発明において、塩基性アミノ酸は、ヒスチジン、リジン、アルギニンのことである。ヒスチジン含量は０．５％未満であるのが好ましく、更に０．００５〜０．４％、特に０．０１〜０．２％、殊更０．０２〜０．１２％であるのが好ましい。リジン含量は０．５％未満であるのが好ましく、更に０．０１〜０．４％、特に０．０３〜０．２％、殊更０．０５〜０．１５％であるのが好ましい。アルギニン含量は０．５％未満であるのが好ましく、更に０．０１〜０．４％、特に０．０５〜０．２５％、殊更０．０７〜０．１７％であるのが好ましい。
The content of free basic amino acid in the liquid seasoning of the present invention is preferably less than 1%, more preferably 0.01 to 0.9%, even more preferably 0.05 to 0.7%, and particularly preferably 0.1 to 0.1%. 0.5%, especially 0.2 to 0.4% is preferable from the viewpoint of flavor balance.
In the present invention, basic amino acids are histidine, lysine and arginine. The histidine content is preferably less than 0.5%, more preferably 0.005 to 0.4%, especially 0.01 to 0.2%, especially 0.02 to 0.12%. The lysine content is preferably less than 0.5%, more preferably 0.01 to 0.4%, particularly 0.03 to 0.2%, and even more preferably 0.05 to 0.15%. The arginine content is preferably less than 0.5%, more preferably 0.01 to 0.4%, especially 0.05 to 0.25%, and even more preferably 0.07 to 0.17%.
本発明において、液体調味料中に（Ｆ）魚節類抽出物を固形分換算量として０．０００２〜２％含有するのが好ましく、より好ましくは０．００２〜１．５％、更に０．００４〜１．３％、特に０．０１〜１．２％、殊更０．０２〜１％含有するのが、だし感発現、カリウム由来の異味抑制、塩味、風味バランスの点で好ましい。 In this invention, it is preferable to contain 0.0002-2% of (F) fish-section extract as solid content conversion amount in a liquid seasoning, More preferably, it is 0.002-1.5%, Furthermore, 0.00. The content of 004 to 1.3%, particularly 0.01 to 1.2%, especially 0.02 to 1% is preferable in terms of expression of dashi, suppression of off-tasting taste derived from potassium, salty taste, and flavor balance.
抽出物としては、だし汁、エキス、調味料、フレーバーから選ばれる１種又は２種以上の混合物が挙げられる。魚節類としては、かつお節、そうだ節、まぐろ節、さば節、むろ節、うるめ節、いわし節、さんま節、煮干などが挙げられ、かつお節が好ましい。かつお節には、香気成分、例えばギ酸や酢酸、カプチン酸などの酸、ホルムアルデヒドやアセトン、メチルアミルケトンなどのカルボニル、アンモニアやイソブチルアミン、ルチジンなどの塩基、ブタノールやフェニルエチルアルコールなどのアルコール、硫化水素などの含硫化合物、フェノールやジメチルフェノールなどのフェノール類、メチルイソオイゲノールなどのフェノールエーテル、テトラデカンやヘキサデカン、エイコサンなどの炭化水素、ジベンゾフランなどのフラン、ジメチルピラジンなどのピラジン類が含有されている。これらのうち、ピラジン類は香ばしい焙焼香を、フェノール類はくん臭を、含硫化合物は肉質的な香りを主に示す。なお、かつお節は、かつおを燻して製造した荒節、荒節のタール分を削り、カビつけした枯節などがあり、本発明においては、いずれも使用することができる。荒節は燻臭が強いという特徴があるのに対し、枯節はカビの作用を経ており、より複雑な風味を醸し出す特徴がある。つゆにおいては、荒節風味よりも枯節風味が好まれる傾向にある。 Examples of the extract include one or a mixture of two or more selected from a soup stock, an extract, a seasoning, and a flavor. Examples of fish buns include bonito, soda, tuna, mackerel, muro, urume, sardine, sanma, and dried bonito, and bonito is preferred. Bonito includes fragrance components, for example acids such as formic acid, acetic acid and captynic acid, carbonyls such as formaldehyde, acetone and methyl amyl ketone, bases such as ammonia, isobutylamine and lutidine, alcohols such as butanol and phenylethyl alcohol, hydrogen sulfide Sulfur compounds such as phenol and dimethylphenol, phenol ethers such as methylisoeugenol, hydrocarbons such as tetradecane, hexadecane and eicosane, furan such as dibenzofuran, and pyrazines such as dimethylpyrazine. Among these, pyrazines mainly show a savory roasted scent, phenols show a scent, and sulfur-containing compounds mainly show a meaty scent. The bonito has a rough knot made by mashing the bonito, a dry knot made by shaving and tarring the coarse knot, and any of them can be used in the present invention. The rough knot has a strong smell of odor, while the dried knot has a fungal action and has a more complex flavor. In the soy sauce, there is a tendency that the seasoned flavor is preferred over the seasoned flavor.
魚節類だし汁は、魚節類を、水に入れて加熱する方法、魚節類をはじめに水に浸漬した後加熱する方法、魚節類を沸騰水中に入れる方法等の種々の方法で、製造することができる。前記魚節類から魚節類だし汁を得る場合、魚節類は予め削ったり、粉末状として使用する。魚節類は一種または二種以上を適宜選択して使用することができる。魚節類の添加量は、特に制限されるものではないが、一般的には抽出する水に対して、１〜１０％、好ましくは２〜６％添加することが好ましい。本発明においては、かつお節だし汁が好ましく、魚節類に昆布や椎茸などを併用しただし汁を使用してもよく、特にかつお節と昆布を併用しただし汁を使用するのが好ましい。 Fish bun stock is produced by various methods, such as a method of heating fish pods in water, a method of heating fish pods after first immersing them in water, and a method of putting fish buns in boiling water. can do. When the fish stock is obtained from the fish stock, the fish stock is shaved in advance or used as a powder. One kind or two or more kinds of fish clauses can be appropriately selected and used. The addition amount of fish clauses is not particularly limited, but generally 1 to 10%, preferably 2 to 6%, is preferably added to the water to be extracted. In the present invention, bonito soup stock is preferred, and kombu or shiitake mushrooms may be used in combination with fish buns, but it is particularly preferable to use bonito and kombu in combination, however.
魚節類エキスとは、魚節類を熱水もしくはアルコールまたは両者の混合液を用いて抽出した液状の抽出液のことであり、本発明においてはかつお節エキスが好ましい。 The fish bun extract is a liquid extract obtained by extracting fish bun using hot water, alcohol or a mixture of both, and bonito extract is preferred in the present invention.
魚節類調味料とは、魚節類又は魚節類エキスに、グルタミン酸ナトリウム、食塩、砂糖、昆布エキスなどの調味料を添加、混合して製造されたものをいい、本発明においてはかつお節調味料が好ましい。 The fish bun seasoning is a product prepared by adding and mixing seasonings such as sodium glutamate, salt, sugar, kelp extract to fish bun or fish bun extract. In the present invention, bonito seasoning A charge is preferred.
魚節類フレーバーは、魚節類を水蒸気蒸留、水抽出、溶媒抽出、超臨界抽出等することにより得ることができる。また、その他の香料として使用可能な物質を適宜選択して組み合わせて用いても良い。本発明においてはかつお節フレーバーが好ましい。 The fish bun flavor can be obtained by subjecting the fish bun to steam distillation, water extraction, solvent extraction, supercritical extraction, and the like. Moreover, you may use combining the substance which can be used as another fragrance | flavor suitably. In the present invention, bonito flavor is preferred.
本発明においては、かつお節だし汁、かつお節調味料、かつお節エキス、かつお節フレーバーから選ばれる１種又は２種以上の混合物を含有するのが、かつお節の風味、風味バランスの点で好ましい。 In the present invention, it is preferable from the viewpoint of bonito flavor and flavor balance that it contains one or two or more mixtures selected from bonito soup stock, bonito seasoning, bonito extract, and bonito flavor.
本発明において、液体調味料中に（Ｇ）柑橘類抽出物を固形分換算量として０．００１〜４％含有するのが好ましく、より好ましくは０．０１〜３％、更に０．０２〜２％、特に０．０５〜１.５％、殊更０．１〜１％含有するのが、柑橘感発現、カリウム由来の異味抑制、塩味、風味バランスの点で好ましい。抽出物とは、果汁、エキス、フレーバーから選ばれる１種又は２種以上の混合物をいう。 In this invention, it is preferable to contain 0.001 to 4% of (G) citrus extract as solid content conversion amount in a liquid seasoning, More preferably, 0.01 to 3%, Furthermore, 0.02 to 2% In particular, 0.05 to 1.5%, particularly 0.1 to 1%, is preferable in terms of expression of citrus, suppression of off-tasting taste derived from potassium, salty taste, and flavor balance. The extract refers to one or a mixture of two or more selected from fruit juices, extracts, and flavors.
本発明に使用する柑橘類としては、ゆず、すだち、かぼす、レモン、ライム、だいだい、ゆこう、みかん、オレンジ、グレープフルーツ、カラマンシー、シークワーサー等が例示され、特にライム、レモン、ゆず、すだち、かぼす等の甘味の少ないものが好ましい。柑橘類果汁の場合は、果汁が１００％の天然果汁、果汁含有率４５〜９９％の果汁飲料、果汁含有率１０〜４５％の清涼飲料、天然果汁を濃縮した濃縮果汁のいずれも使用し得るが、なかでも天然果汁、濃縮果汁が好ましい。これらの柑橘果汁は１種または２種以上を適宜選択して使用することができる。 Examples of citrus fruits used in the present invention include yuzu, sudachi, kabosu, lemon, lime, daidai, yuko, mandarin, orange, grapefruit, calamancy, seeker, etc., and particularly lime, lemon, yuzu, sudachi, kabosu etc. Those with less sweetness are preferred. In the case of citrus fruit juice, any of 100% natural fruit juice, a fruit juice drink with a fruit content of 45 to 99%, a soft drink with a fruit juice content of 10 to 45%, and a concentrated fruit juice with concentrated natural fruit juice can be used. Of these, natural fruit juice and concentrated fruit juice are preferred. These citrus juices can be used by appropriately selecting one kind or two or more kinds.
柑橘類エキスとは、柑橘類果実・果皮を熱水もしくはアルコールまたは両者の混合液を用いて抽出した液状の抽出液のことであり、本発明においては、ゆずエキス、すだちエキス、かぼすエキスが好ましい。。 The citrus extract is a liquid extract obtained by extracting citrus fruit / peel using hot water or alcohol or a mixture of both. In the present invention, a citron extract, a sudachi extract, and a kabosu extract are preferred. .
柑橘フレーバーは、柑橘類を水蒸気蒸留、水抽出、溶媒抽出、超臨界抽出等することにより得ることができる。また、その他の香料として使用可能な物質を適宜選択して組み合わせて用いても良い。本発明においては、ゆずフレーバー、すだちフレーバー、かぼすフレーバーが好ましい。 Citrus flavor can be obtained by subjecting citrus fruits to steam distillation, water extraction, solvent extraction, supercritical extraction, and the like. Moreover, you may use combining the substance which can be used as another fragrance | flavor suitably. In the present invention, Yuzu flavor, Sudachi flavor, and Kasbo flavor are preferred.
本発明において、液体調味料中に（Ｈ）糖類を５〜２５％含有するのが好ましく、より好ましくは６〜２２％、更に７〜２０％、特に８〜１９％、殊更９〜１７％であるのが、カリウム由来の異味抑制、保存性、だし感発現、柑橘果汁感発現、しょうゆ感発現、塩味、風味バランスの点で好ましい。糖類としては、グルコース、ガラクトース、アラビノース、フルクトース、シュークロース、マルトース、液糖、転化糖、水飴、澱粉、デキストリン等のほか、エリスリトール、グリセロール、ソルビトール、トレハロース、還元水あめ等の糖アルコールも例示されるが、グルコース、フルクトース、シュークロース、これらの２種以上の混合物が好ましい。本発明において、エリスリトールの含有量は３％未満であるのが好ましく、更に０〜２％、特に０．０１〜１％であるのが、プロリンの効果発現、甘味、風味バランスの点で好ましい。 In the present invention, the liquid seasoning preferably contains 5 to 25% of (H) saccharide, more preferably 6 to 22%, further 7 to 20%, particularly 8 to 19%, especially 9 to 17%. It is preferable from the viewpoints of suppression of taste derived from potassium, storage stability, expression of dashi, expression of citrus juice, expression of soy sauce, salty taste, 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. However, glucose, fructose, sucrose, and a mixture of two or more of these are preferred. In the present invention, the content of erythritol is preferably less than 3%, more preferably 0 to 2%, and particularly preferably 0.01 to 1% in terms of proline effect expression, sweetness, and flavor balance.
本発明において、糖類の含有量は、原料由来の糖類量と新たに添加した糖類量との合計量をいう。すなわち、調味料の原料として日本酒、ワイン等の酒、しょうゆ、味醂（本みりん、みりん風調味料、塩みりん等）等の醸造調味料の他、発酵物等を用いると、原料由来の糖類が含まれることがある。その場合には、原料由来の糖類量と新たに添加した糖類量との合計が、上記範囲内であるものとする。なお、糖類の含有量は、液体クロマトグラフィー（ＨＰＬＣ）を使用して、測定することができる（「しょうゆ試験法」、（財）日本醤油研究所編集、（株）醤協通信社販売、昭和６０年）。 In the present invention, the saccharide content refers to the total amount of the saccharide amount derived from the raw material and the newly added saccharide amount. In other words, as a raw material for seasonings, brewing seasonings such as sake, wine and other sake, soy sauce, miso (motomirin, mirin-style seasonings, salt mirin, etc.), fermented products, etc. May be included. In that case, the total of the amount of saccharides derived from the raw material and the amount of newly added saccharides is within the above range. The content of sugars can be measured using liquid chromatography (HPLC) (“Soy Sauce Test Method”, edited by Japan Soy Sauce Research Institute, sold by Shokyo Co., Ltd., Showa) 60 years).
本発明の液体調味料は、コハク酸、イノシン酸、グアニル酸から選ばれる１種又は２種以上の（Ｉ）うま味調味料を０．０１〜２％含有するのが、カリウム由来の異味抑制、コク・味の厚み付与、風味バランスの点で好ましい。 The liquid seasoning of the present invention contains 0.01 to 2% of one or more (I) umami seasonings selected from succinic acid, inosinic acid and guanylic acid. It is preferable in terms of imparting richness and thickness and flavor balance.
本発明の液体調味料において、成分（Ｉ）としてコハク酸を用いる場合は、コハク酸塩を使用するのが好ましい。例えば、コハク酸二ナトリウムを使用する場合、ナトリウムの部分は成分（Ａ）として、コハク酸の部分は成分（Ｉ）として、本発明を構成するものとする。 In the liquid seasoning of the present invention, when succinic acid is used as component (I), it is preferable to use succinate. For example, when disodium succinate is used, the sodium part is used as component (A), and the succinic acid part is used as component (I) to constitute the present invention.
本発明の液体調味料において、成分（Ｉ）としてイノシン酸、グアニル酸といった核酸系調味料を用いる場合は、イノシン酸ナトリウムやグアニル酸ナトリウムといった塩を使用するのが好ましい。例えば、イノシン酸ナトリウム（５’−イノシンモノリン酸二ナトリウム）を使用する場合、ナトリウムの部分は成分（Ａ）として、イノシン酸の部分は成分（Ｉ）として、本発明を構成するものとする。 In the liquid seasoning of the present invention, when a nucleic acid seasoning such as inosinic acid or guanylic acid is used as component (I), a salt such as sodium inosinate or sodium guanylate is preferably used. For example, when sodium inosinate (5'-inosin monophosphate disodium) is used, the sodium moiety is the component (A) and the inosinic acid moiety is the component (I).
本発明の液体調味料は、（Ａ）ナトリウム１００部に対して、（Ｉ）うま味調味料を２０〜２５０部含有するのが好ましく、より好ましくは２２〜１５０部、更に２４〜１００部、特に２６〜７０部、殊更２８〜５０部含有するのが、カリウム由来の異味抑制、コク・味の厚み付与、風味バランスの点で好ましい。 The liquid seasoning of the present invention preferably contains 20 to 250 parts of (I) umami seasoning with respect to 100 parts of (A) sodium, more preferably 22 to 150 parts, more preferably 24 to 100 parts, It is preferable to contain 26 to 70 parts, particularly 28 to 50 parts, from the viewpoints of inhibiting the taste of potassium, imparting richness and taste, and flavor balance.
本発明の液体調味料のｐＨは、２以上７未満の酸性であるのが好ましく、より好ましくは２．５〜６、更に３〜５．５、特に３．５〜５、殊更３．６〜４．９であることが、塩味、カリウム由来の異味抑制、だし感、柑橘感、しょうゆ感、保存性、風味バランスの点から好ましい。酸味料等を添加することより、ｐＨを所望の範囲に調製することができる。 The pH of the liquid seasoning of the present invention is preferably 2 or more and less than 7, more preferably 2.5 to 6, further 3 to 5.5, particularly 3.5 to 5, and particularly 3.6 to 6. It is preferably 4.9 from the viewpoints of salty taste, potassium-derived taste suppression, dashi feeling, citrus feeling, soy sauce feeling, storage stability, and flavor balance. By adding a sour agent or the like, the pH can be adjusted to a desired range.
本発明において、酸味料としては、乳酸、酢酸、コハク酸、リンゴ酸、クエン酸、酒石酸、リン酸、フィチン酸等を使用することができる。中でも乳酸、リンゴ酸、クエン酸、リン酸、フィチン酸が好ましく、特に乳酸が好ましい。乳酸の含有量は０〜２％が好ましく、更に０．０１〜１％、特に０．０２〜０．５％、殊更０．０４〜０．１％であるのが好ましい。また、リンゴ酸、クエン酸、リン酸、フィチン酸の含有量は０〜０．２％が好ましく、０．０２〜０．１％が特に好ましい。工業的には、食酢や柑橘果汁を使用し、ｐＨを所定の範囲とするのが、風味、生産効率、コストの点で好ましい。食酢としては、米酢等の穀物酢、リンゴ酢、ブドウ酢等の果実酢、醸造酢の他、合成酢などを使用することができる。 In the present invention, as the sour agent, lactic acid, acetic acid, succinic acid, malic acid, citric acid, tartaric acid, phosphoric acid, phytic acid, and the like can be used. Of these, lactic acid, malic acid, citric acid, phosphoric acid, and phytic acid are preferable, and lactic acid is particularly preferable. The content of lactic acid is preferably 0 to 2%, more preferably 0.01 to 1%, particularly 0.02 to 0.5%, and particularly preferably 0.04 to 0.1%. The content of malic acid, citric acid, phosphoric acid and phytic acid is preferably 0 to 0.2%, particularly preferably 0.02 to 0.1%. Industrially, it is preferable in terms of flavor, production efficiency, and cost to use vinegar or citrus juice and to set the pH within a predetermined range. As edible vinegar, grain vinegar such as rice vinegar, apple vinegar, fruit vinegar such as grape vinegar, brewed vinegar, synthetic vinegar and the like can be used.
本発明の容器詰しょうゆ含有液体調味料は、しょうゆに成分（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）が所定量となるよう配合し、攪拌、混合、溶解した調味液を容器に充填することにより、製造することができる。必要に応じて、残余成分として（Ｅ）プロリン、（Ｆ）魚節類、（Ｇ）柑橘類、（Ｈ）糖類、（Ｉ）うま味調味料の他、酸味料、無機塩、酸、賦形剤、香辛料、調味料、抗酸化剤、着色料、保存料、強化剤、乳化剤、ハーブ、野菜等の食品に使用可能な原料や、水を配合してもよい。 In the container-packed soy sauce-containing liquid seasoning of the present invention, soy sauce components (A), (B), (C) and (D) are blended so as to have a predetermined amount, and the stirred, mixed, and dissolved seasoning liquid is put into the container. It can be manufactured by filling. As necessary, (E) proline, (F) fish buns, (G) citrus fruits, (H) saccharides, (I) umami seasonings, acidulants, inorganic salts, acids, excipients as necessary Ingredients such as spices, seasonings, antioxidants, colorants, preservatives, preservatives, emulsifiers, herbs, vegetables and the like can be blended with water and water.
また、塩分（ナトリウム含量）を低下させた減塩しょうゆや低塩しょうゆを原料として使用し、容器詰しょうゆ含有液体調味料とする場合は、生しょうゆを電気透析、又は塩析／希釈により食塩含量の低下した生しょうゆ（減塩生しょうゆ、低塩生しょうゆ）を調製し、火入れ工程後、成分（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）などを混合する方法、又は、火入れ工程後のしょうゆを電気透析、又は塩析／希釈により食塩含量の低下したしょうゆ（減塩しょうゆ、低塩しょうゆ）を調製し、成分（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）などを混合する方法等により製造することができる。更に、容器に充填する際には、加熱処理を行うのが好ましい。この場合には、(1) 加熱処理した後、液体調味料の温度が低下しないうちに容器に充填する、(2) 加熱処理しながら容器に充填する、(3) 容器に充填した後、加熱処理するのが風味、安定性、色の点で好ましい。 In addition, when using low-salt soy sauce or low-salt soy sauce with reduced salt content (sodium content) as a raw material and making it into a liquid seasoning containing soy sauce in a container, the salt content is obtained by electrodialysis or salting-out / dilution. Prepared raw soy sauce (low-salt raw soy sauce, low-salt raw soy sauce), and after mixing the ingredients (A), (B), (C) and (D), or after the heating process Prepare soy sauce with reduced salt content by electrodialysis or salting-out / dilution (low salt soy sauce, low salt soy sauce) and mix ingredients (A), (B), (C) and (D), etc. It can be manufactured by a method or the like. Furthermore, it is preferable to perform heat treatment when filling the container. In this case, (1) After the heat treatment, the container is filled before the temperature of the liquid seasoning decreases, (2) The container is filled with the heat treatment, (3) After the container is filled, the heat is The treatment is preferred in terms of flavor, stability and color.
本発明の液体調味料は、加熱処理を施して製造するのが好ましい。調味液を容器に充填後、加熱処理を行ったり、調味液を予めプレート式熱交換器などで加熱処理した後に、容器に充填して製造することができる。加熱温度は６０℃以上であることが好ましく、より好ましくは７０〜１３０℃、更に７５〜１２０℃、特に８０〜１００℃、殊更８５〜９５℃で加熱することが、風味、安定性、色等の点から好ましい。加熱時間は、加熱温度により異なるが、６０℃の場合は１０秒〜１２０分、更に３０秒〜６０分、特に１分〜１０分、殊更２分〜５分であることが、風味、安定性、色等の点から好ましい。８０℃の場合は、２秒〜６０分、更に５秒〜３０分、特に１０秒〜１０分、殊更３０秒〜５分であるのが、風味、安定性、色等の点から好ましい。９０℃の場合は、１秒〜３０分、更に２秒〜１０分、特に５秒〜５分、殊更１０秒〜２分であるのが、風味、安定性、色等の点から好ましい。また、加熱温度と加熱時間を組合せて、６０〜７０℃で１０分以上加熱した後、８０℃で１分以上加熱する方法でもよい。 The liquid seasoning of the present invention is preferably produced by heat treatment. 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. The heating temperature is preferably 60 ° C. or more, more preferably 70 to 130 ° C., further 75 to 120 ° C., particularly 80 to 100 ° C., particularly 85 to 95 ° C., and the flavor, stability, color, etc. From the point of view, it is preferable. The heating time 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. From the viewpoint of color and the like, it is preferable. In the case of 80 ° C., 2 seconds to 60 minutes, 5 seconds to 30 minutes, particularly 10 seconds to 10 minutes, especially 30 seconds to 5 minutes are preferable from the viewpoint of flavor, stability, color and the like. In the case of 90 ° C., 1 second to 30 minutes, 2 seconds to 10 minutes, particularly 5 seconds to 5 minutes, and particularly 10 seconds to 2 minutes are preferable from the viewpoint of flavor, stability, color and the like. Moreover, the method of heating for 1 minute or more at 80 degreeC may be sufficient, after heating at 60-70 degreeC for 10 minutes or more combining the heating temperature and the heating time.
本発明の容器詰しょうゆ含有液体調味料は、しょうゆ含有液体調味料を容器に充填したものである。本発明に使用される容器の容量は５ｍＬ〜２０Ｌであるのが好ましく、次に好ましくは１０ｍＬ〜５Ｌ、より好ましくは５０ｍＬ〜２Ｌ、更に１００ｍＬ〜１Ｌ、特に２００ｍＬ〜８００ｍＬ、殊更３００〜６００ｍＬであるのが、安定性、使い勝手の点で好ましい。本発明に使用される容器は、一般の液体調味料と同様にポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、金属缶、紙容器、合成樹脂製の袋、ガラス瓶などの通常の形態で提供することができる。紙容器としては、紙基材とバリア性層（アルミニウム等の金属箔、エチレン−ビニルアルコール共重合体、塩化ビニリデン系重合体など）とヒートシール性樹脂層とを含む積層材を製函したものなどが挙げられる。 The container-filled soy sauce-containing liquid seasoning of the present invention is a container filled with soy sauce-containing liquid seasoning. The volume of the container used in the present invention 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 200 mL to 800 mL, especially 300 to 600 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.
更に、本発明において使用する容器は、その酸素透過指数が０．８（cm3/day・m2）以下であることがより好ましい。本発明でいう「酸素透過指数」とは、ＪＩＳ法（Ｋ ７１２６ Ｂ法）により求められる「酸素透過度」（単位：cm3/day・bottle）を容器の表面積で除して、その材料１ｍ2当たりに換算した値をいう。酸素透過度は、具体的にはＭＯＣＯＮ社製装置を用いて、試験片（容器）の一方に酸素を供給し、もう一方に等圧で窒素キャリアーガスを流し、透過した酸素を酸素検知器を用いて測定された値（測定条件：２０℃、相対湿度６０％）のことである。本発明に用いる容器の酸素透過指数は、好ましくは０〜０．６、より好ましくは０〜０．４、更に０．０１〜０．２、特に０．０２〜０．１５、殊更０．０５〜０．１２であるのが、保存性、風味維持の点から好ましい。
Furthermore, the container used in the present invention preferably has an oxygen permeability index of 0.8 (cm 3 / day · m 2 ) or less. The “oxygen permeability index” as used in the present invention is obtained by dividing the “oxygen permeability” (unit: cm 3 / day · bottle) determined by the JIS method (K 7126 B method) by the surface area of the container, The value converted per unit. Specifically, the oxygen permeability is determined by supplying oxygen to one of the test pieces (containers) using an apparatus manufactured by MOCON, flowing nitrogen carrier gas at the same pressure to the other, and passing the oxygen through an oxygen detector. It is a value (measurement condition: 20 ° C., relative humidity 60%) measured by using. The oxygen permeability index of the container used in the present invention is preferably 0 to 0.6, more preferably 0 to 0.4, further 0.01 to 0.2, particularly 0.02 to 0.15, and particularly 0.05. It is -0.12 from the point of storage stability and flavor maintenance.
本発明においては、しょうゆ含有液体調味料とは、しょうゆ、だししょうゆ等の、しょうゆを含有する液体状の調味料をいい、「しょうゆ」に調味料、酸味料、香料、だし、エキス類等を添加した、「しょうゆ」と同様の用途で用いられる液体調味料を含む。すなわち、しょうゆ含有液体調味料は、しょうゆ、しょうゆ加工品、つゆ、たれ、又はポン酢しょうゆのことで、好ましくはしょうゆ加工品、つゆ、たれ、又はポン酢しょうゆ、特につゆ、ポン酢しょうゆであるのが好ましい。 In the present invention, the soy sauce-containing liquid seasoning refers to a liquid seasoning containing soy sauce, such as soy sauce, dashi soy sauce, etc., and `` soy sauce '' includes seasonings, sour seasonings, flavorings, dashi, extracts, etc. Contains liquid seasoning added for the same use as “soy sauce”. That is, the soy sauce-containing liquid seasoning is soy sauce, processed soy sauce, soy sauce, sauce or ponzu soy sauce, preferably soy sauce processed product, soy sauce, sauce or ponzu soy sauce, especially soy sauce, especially ponzu sauce .
本発明の液体調味料のしょうゆ含量は１％以上であるのが好ましく、好ましくは５〜９９％、より好ましくは６〜５０％、更に７〜４５％、特に８〜４０％、殊更９〜３５％であるのが好ましい。 The soy sauce content of the liquid seasoning of the present invention is preferably 1% or more, preferably 5 to 99%, more preferably 6 to 50%, further 7 to 45%, especially 8 to 40%, especially 9 to 35. % Is preferred.
本発明において、しょうゆとは、しょうゆ品質表示基準（平成16年9月13日農林水産省告示第1704号）の定義による液体調味料のことである。 In the present invention, soy sauce is a liquid seasoning according to the definition of soy sauce quality labeling standard (Ministry of Agriculture, Forestry and Fisheries No. 1704, September 13, 2004).
本発明において、しょうゆ加工品とは、しょうゆを原料とした液体調味料のうち、「○○しょうゆ」等と品名にしょうゆが付くもので、主原料であるしょうゆに、補助的に調味料、酸味料、香料、果汁、風味原料、だし等が配合されたものである。例えば、だししょうゆ、昆布しょうゆ、土佐しょうゆ、かつおしょうゆ、ポン酢しょうゆ、ステーキしょうゆ、かきしょうゆ、しそしょうゆ、にんにくしょうゆ、わさびしょうゆ等が挙げられる。 In the present invention, the soy sauce processed product is a liquid seasoning made from soy sauce, with a soy sauce attached to the product name such as “XX soy sauce”, etc. The main ingredient is soy sauce, supplementary seasoning and sourness. It is a mixture of ingredients, flavors, fruit juices, flavor ingredients, and soup stock. For example, dashi soy sauce, kelp soy sauce, tosa soy sauce, bonito soy sauce, ponzu soy sauce, steak soy sauce, kaki soy sauce, shiso soy sauce, garlic soy sauce, wasabi soy sauce and the like.
本発明において、つゆとは、しょうゆに糖類及び風味原料（かつおぶし、こんぶ、乾しいたけ等をいう。）から抽出した「だし」を加えたもの又はこれにみりん、食塩その他の調味料を加えたものであって、直接又は希釈して、めん類、惣菜等のつけ汁、かけ汁として用いる液体をいい、めんつゆ、煮物つゆ、鍋物つゆ、天つゆ、汎用つゆ等が挙げられる。めんつゆとしては、そばつゆ、うどんつゆ、そうめんつゆ、冷麦つゆ、中華めんつゆ、冷やし中華つゆ等が例示される。 In the present invention, the soy sauce is a soy sauce to which “dashi” extracted from sugars and flavor raw materials (such as bonito, kombu, dried shiitake mushrooms, etc.) is added, or mirin, salt and other seasonings are added. In addition, it refers to a liquid that is used directly or diluted as a soup or noodle soup for noodles, side dishes, etc., and examples include noodle soup, boiled soup, hot pot soup, tempura soup and general-purpose soup. Examples of noodle soup include soba soup, udon soup, somen soup, cold wheat soup, Chinese noodle soup, chilled Chinese soup and the like.
本発明において、たれとは、「しょうゆ」を原料としたもので、上記「しょうゆ加工品」、「つゆ」以外のものをいい、例えば、蒲焼のたれ、焼き鳥のたれ、焼肉のたれ、しゃぶしゃぶのたれ、すきやきのたれ、照り焼きのたれ、唐揚げのたれ、みたらし団子のたれの他、ノンオイルドレッシング等が挙げられる。 In the present invention, the sauce is made from “soy sauce”, and refers to things other than the above-mentioned “soy sauce processed product” and “soup”. For example, the soy sauce, the grilled chicken sauce, the grilled meat sauce, the shabu-shabu Sauce, sukiyaki sauce, teriyaki sauce, deep-fried sauce, mitarashi dumpling sauce, non-oil dressing and the like.
本発明において、ポン酢しょうゆとは、しょうゆに柑橘類の絞り汁を加えたもの又はこれに酢、糖類、だし、その他の調味料を加えたものであって、直接又は希釈して、鍋物や餃子のつけだれ、サラダや焼き魚のかけだれなどに用いる液体調味料をいう。 In the present invention, ponzu soy sauce is a mixture of soy sauce with citrus juice or vinegar, sugar, dashi, and other seasonings. This is a liquid seasoning used for soup, salad and grilled fish.
本発明の容器詰しょうゆ含有液体調味料は、原料として使用するしょうゆとしては、濃口しょうゆ、淡口しょうゆ、たまりしょうゆ、低塩しょうゆ、減塩しょうゆ等を挙げることができるが、製品１００ｇ中のナトリウム量が３．５５ｇ超〜５．５ｇ以下の低塩しょうゆ、３．５５ｇ以下である減塩しょうゆを用いるのが、食塩摂取量、風味バランスの点で好ましい。 Examples of the soy sauce to be used as a raw material for the container-filled soy sauce of the present invention include dark soy sauce, light mouth soy sauce, tamari soy sauce, low salt soy sauce, low salt soy sauce, etc., but the amount of sodium in 100 g of product It is preferable in terms of salt intake and flavor balance to use low-salt soy sauce that is more than 3.55 g to 5.5 g or less and low-salt soy sauce that is 3.55 g or less.
本発明の容器詰しょうゆ含有液体調味料を、容器から出して食品の製造・加工・調理に使用することで、カリウム由来の異味抑制、しょうゆ感、良好な風味バランスなどの改善効果が得られる。従って、本発明は、風味改善方法、食品の加工・調理方法、食品の製造方法としても有用である。 By taking out the container-filled soy sauce-containing liquid seasoning of the present invention from the container and using it for the production, processing and cooking of food, it is possible to obtain effects such as suppression of potassium-derived taste, soy sauce and good flavor balance. Therefore, the present invention is also useful as a flavor improving method, a food processing / cooking method, and a food manufacturing method.
本発明の容器詰しょうゆ含有液体調味料は、各種食品に使用することができる。本発明の容器詰しょうゆ含有液体調味料を用いることで、食塩含量が低いにもかかわらず強い塩味を呈することから、塩分量が少ない食品の設計が可能となる。 The container-packed soy sauce-containing liquid seasoning of the present invention can be used for various foods. By using the container-filled soy sauce-containing liquid seasoning according to the present invention, a strong salty taste is exhibited even though the salt content is low, so that a food with a low salt content can be designed.
本発明の容器詰しょうゆ含有液体調味料を使用した食品としては、喫食時に食塩が含まれるものであれば特に制限はないが、例えば、サラダ、刺身、お浸し、冷奴、湯豆腐、鍋物、煮物、揚げ物、焼き物、蒸し物、酢の物等の調理食品が挙げられる。すなわち、本発明の容器詰しょうゆ含有液体調味料の食品への用途（使用方法）としては、これらの食品に容器詰しょうゆ含有液体調味料をかける用途、これらの食品を容器詰しょうゆ含有液体調味料につける用途、容器詰しょうゆ含有液体調味料と食材を用いて調理する用途、容器詰しょうゆ含有液体調味料を用いて加工食品を製造する用途などが例示される。 The food using the container-filled soy sauce-containing liquid seasoning of the present invention is not particularly limited as long as it contains salt at the time of eating, for example, salad, sashimi, soaked, chilled fish, boiled tofu, hot pot, boiled food, Cooked foods such as fried foods, grilled foods, steamed foods, and vinegared foods are listed. That is, the use (use method) of the container-filled soy sauce-containing liquid seasoning of the present invention to foods is to use these food products with container-packed soy sauce-containing liquid seasonings; Examples include use for cooking, use for cooking with a container-filled soy sauce-containing liquid seasoning and ingredients, use for producing a processed food using a container-filled soy sauce-containing liquid seasoning, and the like.
本発明の容器詰しょうゆ含有液体調味料の、食品中の含有量は０．０１〜５０％であるのが好ましく、更に０．０５〜２０％、特に０．１〜１０％、殊更０．５〜５％であるのが風味バランス、ナトリウムや食塩摂取量の点で好ましい。 The content of the soy sauce-containing liquid seasoning of the present invention in the food is preferably 0.01 to 50%, more preferably 0.05 to 20%, especially 0.1 to 10%, especially 0.5. -5% is preferable in terms of flavor balance, sodium and salt intake.
（１）試験品Ａ０〜１４（たれ）
表１に示す配合で、しょうゆ（特選丸大豆しょうゆ、キッコーマン(株)）、上白糖（三井製糖）、塩化ナトリウム（和光純薬工業）、塩化カリウム（和光純薬工業）、Ｌ−イソロイシン（和光純薬工業）、ＤＬ−メチオニン（和光純薬工業）、Ｌ−プロリン（和光純薬工業）、グルタミン酸ナトリウム（ＭＳＧ）（和光純薬工業）、浄水を混合した。これをガラス製サンプル瓶（５０ｍＬ）に入れた後、閉栓した。次いで、湯浴にて８０℃まで加熱、溶解して、容器詰しょうゆ含有液体調味料（たれ、試験品Ａ０〜１５）を製造した。
各容器詰しょうゆ含有液体調味料中の成分分析を前述の方法に従って行った結果を表１に示す。
また、これらの風味について、下記評価基準にて、官能評価を行った。その結果を表１に示す。なお、塩味については、試験品Ａ０を評価１とした。カリウム由来の異味については、試験品Ａ０を評価９、試験品Ａ２を評価３とした。イソロイシンのエグ味については、試験品Ａ０を評価９、試験品Ａ４を評価５とした。コク・味の厚みについては、試験品Ａ０を評価２、試験品Ａ３を評価６とした。しょうゆ感については、試験品Ａ０を評価２、試験品Ａ１を評価４とした。以上を基に、他の試験品を相対評価した。ここで、「コク・味の厚み」とは、喫食時の中味から後味に口に広がる味の強さ、深さ、旨みをいう。また、「エグ味」とは、後味に残る苦渋みをいう。
(1) Test product A0-14 (sag)
In the formulation shown in Table 1, soy sauce (special soy sauce soy sauce, Kikkoman Co., Ltd.), Kami white sugar (Mitsui Sugar), sodium chloride (Wako Pure Chemical Industries), potassium chloride (Wako Pure Chemical Industries), L-isoleucine (Japanese) Koyo Pure Chemical Industries), DL-methionine (Wako Pure Chemical Industries), L-proline (Wako Pure Chemical Industries), sodium glutamate (MSG) (Wako Pure Chemical Industries), and purified water were mixed. This was put into a glass sample bottle (50 mL) and then closed. Subsequently, it heated and melt | dissolved to 80 degreeC with the hot water bath, and the container-packed soy sauce containing liquid seasoning (salting, test goods A0-15) was manufactured.
Table 1 shows the results of component analysis in each container-packed soy sauce-containing liquid seasoning according to the method described above.
Moreover, sensory evaluation was performed about these flavors on the following evaluation criteria. The results are shown in Table 1. For salty taste, the test product A0 was evaluated as 1. For the taste derived from potassium, the test product A0 was evaluated as 9, and the test product A2 was evaluated as 3. For the taste of isoleucine, test product A0 was evaluated as 9 and test product A4 was evaluated as 5. For the richness and taste thickness, the test product A0 was evaluated as 2, and the test product A3 was evaluated as 6. For the soy sauce feeling, the test product A0 was evaluated as 2, and the test product A1 was evaluated as 4. Based on the above, other test products were relatively evaluated. Here, “the richness of the taste and taste” means the strength, depth and taste of the taste spreading from the middle to the aftertaste at the time of eating. “Eg taste” means bitterness remaining in the aftertaste.
また本官能評価においては、塩味、コク・味の厚み、しょうゆ感の３つの観点については１３段階で評価した。また、カリウム由来の異味、イソロイシン由来のエグ味の２つの観点については９段階で評価した。ここで、全１３段階で評価する項目の場合については、評価点数１３、１０、７、４及び１については下記基準に基づいて評価し、これらとの官能評価上の相対的関係から評価点数を決定した。また、全９段階で評価する項目の場合についても、評価点数９、７、５、３及び１については下記基準に基づいて評価し、これらとの官能評価上の相対的関係から評価点数を決定した。なお、以降の官能評価における「全１３段階評価」及び「全９段階評価」の評価方法においても同じである。以上の方法に従い、専門パネル３名により評価を行い、それらの平均値を四捨五入して評価値とした。 In this sensory evaluation, the three aspects of saltiness, richness / taste thickness, and soy sauce were evaluated in 13 stages. In addition, the two aspects of potassium-derived taste and isoleucine-derived taste were evaluated in 9 stages. Here, in the case of the items to be evaluated in all 13 stages, the evaluation points 13, 10, 7, 4 and 1 are evaluated based on the following criteria, and the evaluation points are calculated from the relative relationship in sensory evaluation with these. Were determined. In addition, in the case of items to be evaluated in all 9 stages, the evaluation scores 9, 7, 5, 3 and 1 are evaluated based on the following criteria, and the evaluation score is determined from the relative relationship in sensory evaluation with these. did. The same applies to the evaluation methods of “all 13-level evaluation” and “all 9-level evaluation” in the subsequent sensory evaluation. According to the above method, evaluation was performed by three specialist panels, and the average value was rounded off to obtain the evaluation value.
＜塩味＞
１３：非常に強い
１０：強い。
７：やや強い。
４：弱い。
１：非常に弱い。
<Salt taste>
13: Very strong 10: Strong
7: Slightly strong.
4: Weak.
1: Very weak.
＜カリウム由来の異味＞
９：全く感じられない。
７：若干感じられるが、殆ど気にならない。
５：やや感じられるが、不快ではない。
３：感じられ、不快。
１：強く感じられ、非常に不快。
<Potassies derived from potassium>
9: I don't feel it at all.
7: It feels a little, but I don't really care.
5: Feels somewhat, but not uncomfortable.
3: Feeling uncomfortable.
1: Strongly felt and very uncomfortable.
＜イソロイシン由来のエグ味＞
９：全く感じられない。
７：若干感じられるが、殆ど気にならない。
５：やや感じられるが、不快ではない。
３：感じられ、不快。
１：強く感じられ、非常に不快。
<Eg flavor derived from isoleucine>
9: I don't feel it at all.
7: It feels a little, but I don't really care.
5: Feels somewhat, but not uncomfortable.
3: Feeling uncomfortable.
1: Strongly felt and very uncomfortable.
＜コク・味の厚み＞
１３：非常に強い
１０：強い。
７：やや強い。
４：弱い。
１：非常に弱い。
<Body and taste thickness>
13: Very strong 10: Strong
7: Slightly strong.
4: Weak.
1: Very weak.
＜しょうゆ感＞
１３：非常に強い
１０：強い。
７：やや強い。
４：弱い。
１：非常に弱い。
<Soy sauce>
13: Very strong 10: Strong
7: Slightly strong.
4: Weak.
1: Very weak.
表１に示すように、カリウム量が少ない試験品Ａ１では、カリウム由来の異味は全く感じられないものの、塩味が物足りなく、後味が薄い風味であった。カリウム量が規定量を満たす試験品Ａ２では、塩味が増加したものの、カリウム由来の異味が感じられ、まとまりのない風味であった。ナトリウム／カリウム比が規定比率に満たない試験品Ａ１２では、カリウム由来の異味がかなり強く感じられた。メチオニン量が規定範囲内である試験品Ａ３では、コク・味の厚みがアップしたが、依然として塩味不足であった。イソロイシン量が規定範囲内で、メチオニン量が規定に満たない試験品Ａ４、Ａ６では、鋭い塩味が付与されたものの、塩味が持続せず、イソロイシン由来のエグ味、カリウム由来の異味が感じられた。
これに対し、試験品Ａ５、Ａ７〜１１では、試験品Ａ４よりも塩味が上昇すると共に、試験品Ａ４よりもカリウム由来の異味が低下した。また、メチオニン含量の増加に伴って、コク・味の厚み、塩味の持続性、風味のまとまりが増加した。
このように、ナトリウム含量、カリウム含量、メチオニン含量、イソロイシン含量が特定のしょうゆ含有液体調味料（たれ）において、カリウム由来の異味やイソロイシン由来のエグ味が抑制されて、風味が持続し、コク・味の厚み、風味のまとまりが付与されて良好な風味となることが示された。
また、プロリンが一定量存在する試験品Ａ１３、Ａ１４はしょうゆ感、コク・味の厚みが増加した。
このように、ナトリウム含量、カリウム含量、メチオニン含量、イソロイシン含量が特定のしょうゆ含有液体調味料（たれ）において、カリウム由来の異味やイソロイシン由来のエグ味が抑制されて、風味が持続し、コク・味の厚み、しょうゆ感、風味のまとまりが付与されて良好な風味となることが示され、プロリンが特定量含有されることによりこれが増強された。
これらのことから、コク・味の厚みが良好で、塩味が強く感じられ、またたれ全体の風味を壊さない程度のほど良いしょうゆ感があり、カリウム由来の異味が感じられず、イソロイシン由来のエグ味もほとんど感じられない「たれ」が得られることが分かった。
As shown in Table 1, in the test product A1 having a small amount of potassium, although the nasty taste derived from potassium was not felt at all, the salty taste was unsatisfactory and the taste was light. In the test product A2 in which the amount of potassium satisfied the specified amount, although the salty taste increased, the taste derived from potassium was felt, and the taste was uncoordinated. In the test product A12 in which the sodium / potassium ratio was less than the specified ratio, the taste derived from potassium was felt quite strongly. In the test product A3 in which the amount of methionine was within the specified range, the richness and taste were increased, but the saltiness was still insufficient. In the test products A4 and A6 in which the amount of isoleucine was within the specified range and the amount of methionine was less than the specified value, a sharp salty taste was imparted, but the salty taste did not last, and an isoleucine-derived taste and potassium-derived taste were felt. .
On the other hand, in the test products A5 and A7 to 11, the salty taste was higher than that of the test product A4, and the taste derived from potassium was lower than that of the test product A4. In addition, as the methionine content increased, the richness and taste thickness, the persistence of salty taste, and the flavor set increased.
In this way, in the soy sauce-containing liquid seasoning (sauce) having a specific sodium content, potassium content, methionine content, and isoleucine content, the off-flavor from potassium and the savory taste derived from isoleucine are suppressed, and the flavor is sustained. It was shown that the thickness of the taste and the unity of flavor were imparted to give a good flavor.
In addition, the test products A13 and A14 in which a certain amount of proline was present increased soy sauce and richness of taste and taste.
In this way, in the soy sauce-containing liquid seasoning (sauce) having a specific sodium content, potassium content, methionine content, and isoleucine content, the off-flavor from potassium and the savory taste derived from isoleucine are suppressed, and the flavor is sustained. It was shown that the taste thickness, soy sauce feeling and flavor unity were imparted to give a good flavor, and this was enhanced by the inclusion of a specific amount of proline.
For these reasons, the body and taste are thick, the salty taste is strong, the soy sauce is so good that it does not break the flavor of the whole sauce, the nasty taste derived from potassium is not felt, the egg derived from isoleucine It turned out that "shrimp" can be obtained with almost no taste.
（２）試験品Ｂ０〜Ｂ１４（濃縮つゆ）
表２に示す配合で、しょうゆ（特選丸大豆しょうゆ、キッコーマン(株)）、上白糖（三井製糖）、塩化ナトリウム（和光純薬工業）、塩化カリウム（和光純薬工業）、グルタミン酸ナトリウム（和光純薬工業）、Ｌ−イソロイシン（和光純薬工業）、ＤＬ−メチオニン（和光純薬工業）、Ｌ−プロリン（和光純薬工業）、だし汁、浄水を混合した。これをガラス瓶（１５０ｍＬ）に入れた後、閉栓した。湯浴にて８０℃まで加熱、溶解し、容器詰しょうゆ含有液体調味料（試験品Ｂ０〜Ｂ１４、濃縮つゆ）を製造した。
なお、だし汁は、以下の方法で調製した。まず、鍋に浄水１００部、厚削り鰹節１０部、昆布２部を入れて、質量を測定した。次いで火にかけ、２０分間ボイルした。放冷後、質量を測定し、減量分の浄水を添加した。これをクッキングペーパーでろ過して、ろ液をだし汁とした。
これらの風味について、試験品Ｂ０〜Ｂ１４を、水で３分の１に希釈し（質量で、水：調味料＝２：１）、官能評価を行った。塩味、カリウム由来の異味、イソロイシン由来のエグ味、コク・味の厚み、しょうゆ感に関しては、（１）と同様の評価基準にて、官能評価を行った。だし感に関しては、その評価基準を下記に示す。
その結果を表２に示す。なお、塩味については、試験品Ｂ０を評価２、試験品Ｂ１を評価４とした。カリウム由来の異味については、試験品Ｂ０を評価９、試験品Ｂ１を評価３とした。イソロイシンのエグ味については、試験品Ｂ０を評価９、試験品Ｂ３を評価３とした。コク・味の厚みについては、試験品Ｂ０を評価４とした。しょうゆ感については、試験品Ｂ０を評価４とした。だし感については、試験品Ｂ０を評価６とした。以上を基に、他の試験品を相対評価した。
(2) Test products B0 to B14 (concentrated soup)
In the formulation shown in Table 2, soy sauce (special soy soy sauce, Kikkoman Co., Ltd.), Kami white sugar (Mitsui Sugar), sodium chloride (Wako Pure Chemical Industries), potassium chloride (Wako Pure Chemical Industries), sodium glutamate (Wako Pure) Yakuhin Kogyo Co., Ltd.), L-isoleucine (Wako Pure Chemical Industries), DL-methionine (Wako Pure Chemical Industries), L-proline (Wako Pure Chemical Industries), soup stock and purified water were mixed. This was put into a glass bottle (150 mL) and then closed. It heated and melt | dissolved to 80 degreeC with the hot water bath, and the container-packed soy sauce containing liquid seasoning (Test goods B0-B14, concentration soup) was manufactured.
Dashi stock was prepared by the following method. First, 100 parts of purified water, 10 parts of thick shaving bonito and 2 parts of kelp were put in a pan, and the mass was measured. It was then baked and boiled for 20 minutes. After standing to cool, the mass was measured and purified water for the reduced amount was added. This was filtered with cooking paper, and the filtrate was used as dashi stock.
About these flavors, test sample B0-B14 was diluted to 1/3 with water (by mass, water: seasoning = 2: 1), and sensory evaluation was performed. Regarding salty taste, potassium-derived taste, isoleucine-derived taste, richness / taste thickness, and soy sauce, sensory evaluation was performed according to the same evaluation criteria as in (1). Regarding the dashi feeling, the evaluation criteria are shown below.
The results are shown in Table 2. In addition, about salty taste, test sample B0 was set to evaluation 2, and test sample B1 was set to evaluation 4. For the taste derived from potassium, the test product B0 was evaluated as 9, and the test product B1 was evaluated as 3. For the taste of isoleucine, the test product B0 was evaluated as 9 and the test product B3 was evaluated as 3. For the richness and taste thickness, the test product B0 was evaluated as 4. For soy sauce, the test product B0 was evaluated as 4. For the dipping feeling, the test product B0 was evaluated as 6. Based on the above, other test products were relatively evaluated.
また本官能評価においては、塩味、コク・味の厚み、しょうゆ感、だし感の４つの観点については１３段階で評価した。また、カリウム由来の異味、イソロイシン由来のエグ味の２つの観点については９段階で評価した。 In this sensory evaluation, the four aspects of saltiness, richness / taste thickness, soy sauce feeling, and dashi feeling were evaluated in 13 stages. In addition, the two aspects of potassium-derived taste and isoleucine-derived taste were evaluated in 9 stages.
＜だし感＞
１３：非常に強い
１０：強い。
７：やや強い。
４：弱い。
１：非常に弱い。
<Dusk feeling>
13: Very strong 10: Strong
7: Slightly strong.
4: Weak.
1: Very weak.
表２に示すように、カリウム量が少ない試験品Ｂ０では、カリウム由来の異味は全く感じられないものの、塩味が物足りなく、後味が薄い風味であった。カリウム量は規定範囲内で、メチオニン量及びイソロイシン量が規定に満たない試験品Ｂ１、Ｂ２では、塩味が増加したものの、カリウム由来の異味が感じられ、まとまりのない風味であった。また、カリウムが存在することで、だし感が低下することが明らかとなった。イソロイシン量は規定を満たすものの、メチオニン量が規定に満たない試験品Ｂ３、Ｂ４では、鋭い塩味が付与されるが、塩味の持続性に乏しく、コク・味の厚みが低下し、イソロイシン由来のエグ味も感じられた。
これに対し、メチオニン量が規定範囲内の試験品Ｂ５〜Ｂ９では、試験品Ｂ３よりも塩味が上昇すると共に、カリウム由来の異味・イソロイシン由来のエグ味が低下した。また、メチオニン含量の増加に伴って、コク・味の厚み、塩味の持続性、風味のまとまりが増加した。カリウム・イソロイシンが存在するとだし感が低下するところ、メチオニンの存在により、その低下が抑制されることが示された。
このように、ナトリウム含量、カリウム含量、メチオニン含量、イソロイシン含量が規定範囲内のしょうゆ含有液体調味料（濃縮つゆ）において、カリウム由来の異味やイソロイシン由来のエグ味が抑制されて、風味が持続し、コク・味の厚み、風味のまとまりが付与されると共に、だし感の低下が抑制されて良好な風味となることが示された。
また、プロリンが一定量存在する試験品Ｂ１２、Ｂ１３はコク・味の厚み、だし感が増加し風味が良好であった。
このように、ナトリウム含量、カリウム含量、メチオニン含量、イソロイシン含量が特定のしょうゆ含有液体調味料（濃縮つゆ）において、カリウム由来の異味やイソロイシン由来のエグ味が抑制されて、風味が持続し、コク・味の厚み、風味のまとまり、だし感が付与されて良好な風味となることが示され、プロリンが特定量含有されることによりこれが増強された。
これらのことから、コク・味の厚みが全体のバランスを崩さない程度でしっかり感じられ、塩味もしっかり感じられ、しょうゆ感とだし感のバランスも良く、カリウム由来の異味、イソロイシン由来のエグ味もほとんど感じられない「つゆ」が得られることが分かった。
As shown in Table 2, in the test product B0 with a small amount of potassium, the taste derived from potassium was not felt at all, but the salty taste was unsatisfactory and the taste was light. In the test products B1 and B2 in which the amount of potassium was within the specified range and the amounts of methionine and isoleucine were less than specified, the salty taste was increased, but an unpleasant taste derived from potassium was felt, and the taste was uncoordinated. In addition, the presence of potassium was found to reduce the dashi feeling. The test products B3 and B4 with the isoleucine amount satisfying the specification but with the methionine amount not satisfying the specification give a sharp salty taste, but the salty taste is poor, the richness of the richness and taste decreases, and the egg derived from isoleucine The taste was also felt.
On the other hand, in the test products B5 to B9 in which the amount of methionine was within the specified range, the salty taste was higher than that of the test product B3, and the taste derived from potassium and the taste derived from isoleucine were lowered. In addition, as the methionine content increased, the richness and taste thickness, the persistence of salty taste, and the flavor set increased. When potassium isoleucine was present, the dipping feeling decreased, but it was shown that the decrease was suppressed by the presence of methionine.
In this way, in the soy sauce-containing liquid seasoning (concentrated soy sauce) whose sodium content, potassium content, methionine content, and isoleucine content are within the specified ranges, the off-flavor of potassium and isoleucine-derived taste are suppressed, and the flavor is sustained. It was shown that a rich body and taste thickness and flavor were provided, and a decrease in the dashi feeling was suppressed, resulting in a good flavor.
In addition, in the test products B12 and B13 in which a certain amount of proline was present, the richness and taste thickness and the soaking feeling increased, and the flavor was good.
In this way, in the soy sauce-containing liquid seasoning (concentrated soy sauce) with a specific sodium content, potassium content, methionine content, and isoleucine content, the nasty taste derived from potassium and the egg flavor derived from isoleucine are suppressed, and the flavor is sustained. -It was shown that the thickness of the taste, the unity of flavor, and the dashi feeling were imparted to give a good flavor, and this was enhanced by the inclusion of a specific amount of proline.
From these things, the richness and thickness of the body can be felt firmly to the extent that it does not disturb the overall balance, the salty taste is also felt firmly, the balance between soy sauce and dashi feel is good, the taste derived from potassium, and the egg flavor derived from isoleucine It turns out that you can get a soup that you can hardly feel.
（３）試験品Ｂ１、Ｂ８（揚げ物評価）
（２）で作製した濃縮つゆは、天ぷら入りの麺つゆや、天つゆとして使用されることもあることから、揚げ物（天ぷら）の風味評価を行った。水で３分の１に希釈した（重量で、水：調味料＝２：１）試験品Ｂ１又はＢ８に、スーパーで購入した小エビのかき揚げ天ぷら（スーパーの惣菜売り場で購入）をつけて、官能で風味評価を行った。
その結果、試験品Ｂ１の場合、塩味がやや薄く、揚げ油特有の油脂の劣化臭が感じられた。これに対して試験品Ｂ８の場合、塩味が強く感じられ、揚げ油特有の油脂の劣化臭が低下して良好な風味であった。このように、ナトリウム含量、カリウム含量、イソロイシン含量、メチオニン含量が特定の試験品Ｂ８を天ぷらの喫食に使用すると、食塩分が低いにもかかわらず塩味がしっかり感じられ、油脂の劣化臭が低減して、良好な風味となることが示された。
(3) Test products B1, B8 (fried food evaluation)
The concentrated soup prepared in (2) was sometimes used as a tempura-filled noodle soup or tempura soup, and the flavor evaluation of fried food (tempura) was performed. Dilute to 1/3 with water (by weight, water: seasoning = 2: 1) and add test shrimp kaki tempura (purchased at supermarket counter) purchased to supermarket to test product B1 or B8. Sensory and flavor evaluation was performed.
As a result, in the case of the test product B1, the salty taste was slightly thin, and a deterioration odor of fats and oils peculiar to fried oil was felt. On the other hand, in the case of the test product B8, the salty taste was strongly felt, and the deterioration odor of the fats and oils peculiar to the frying oil was reduced and the flavor was good. As described above, when the test product B8 having a specific sodium content, potassium content, isoleucine content and methionine content is used for eating tempura, the salty taste is firmly felt despite the low salt content, and the deterioration odor of fats and oils is reduced. It was shown to have a good flavor.
（４）試験品Ｃ０〜Ｃ１２（ポン酢しょうゆ）
表３に示す配合で、しょうゆ（特選丸大豆しょうゆ、キッコーマン(株)）、上白糖（三井製糖）、塩化ナトリウム（和光純薬工業）、塩化カリウム（和光純薬工業）、グルタミン酸ナトリウム（和光純薬工業）、ＤＬ−メチオニン（和光純薬工業）、Ｌ−イソロイシン（和光純薬工業）、Ｌ−プロリン（和光純薬工業）、レモン果汁（ストレート、ポッカコーポレーション）、食酢（酸度１０％、ミツカンＭＦＶ−３１０）、浄水を混合した。これをガラス瓶（１５０ｍＬ）に入れた後、閉栓した。次いで、湯浴で８０℃まで加熱し、容器詰しょうゆ含有液体調味料（ポン酢しょうゆ、試験品Ｃ０〜Ｃ１２）を製造した。
これらの風味について、塩味、カリウム由来の異味、イソロイシン由来のエグ味、コク・厚み、しょうゆ感に関しては、（１）と同様の評価基準にて、官能評価を行った（そのまま希釈せずに評価）。柑橘果汁感に関しては、その評価基準を下記に示す。
評価結果を表３に示す。なお、塩味については、試験品Ｃ０を評価２とした。カリウム由来の異味については、試験品Ｃ０を評価９、試験品Ｃ１を評価３とした。イソロイシン由来のエグ味については、試験品Ｃ０を評価９、試験品Ｃ２を評価３とした。コク・厚みについては、試験品Ｃ０を評価４とした。しょうゆ感については、試験品Ｃ０を評価４とした。柑橘果汁感については、試験品Ｃ０を評価６とした。以上を基に、他の試験品を相対評価した。
(4) Test products C0 to C12 (Ponzu soy sauce)
In the composition shown in Table 3, soy sauce (special soy sauce soy sauce, Kikkoman Co., Ltd.), Kami white sugar (Mitsui Sugar), sodium chloride (Wako Pure Chemical Industries), potassium chloride (Wako Pure Chemical Industries), sodium glutamate (Wako Pure) Yakuhin), DL-methionine (Wako Pure Chemical Industries), L-isoleucine (Wako Pure Chemical Industries), L-proline (Wako Pure Chemical Industries), lemon juice (straight, Pokka Corporation), vinegar (acidity 10%, Mitsukan) MFV-310) and purified water were mixed. This was put into a glass bottle (150 mL) and then closed. Subsequently, it heated to 80 degreeC with the hot water bath, and the container-packed soy sauce containing liquid seasoning (Ponzu soy sauce, test goods C0-C12) was manufactured.
With respect to these flavors, sensory evaluation was performed on the same evaluation criteria as in (1) (evaluation without dilution as it was) regarding salty taste, potassium-derived taste, isoleucine-derived taste, richness / thickness, and soy sauce. ). Regarding the citrus fruit juice feeling, the evaluation criteria are shown below.
The evaluation results are shown in Table 3. For salty taste, the test product C0 was evaluated as 2. For the taste derived from potassium, the test product C0 was evaluated as 9, and the test product C1 was evaluated as 3. For the taste derived from isoleucine, the test product C0 was evaluated as 9 and the test product C2 as evaluation 3. For the body and thickness, the test product C0 was evaluated as 4. For soy sauce, the test product C0 was rated 4. The test product C0 was evaluated as 6 for the citrus fruit juice feeling. Based on the above, other test products were relatively evaluated.
また本官能評価においては、塩味、コク・味の厚み、しょうゆ感、柑橘果汁感の４つの観点については１３段階で評価した。また、カリウム由来の異味、イソロイシン由来のエグ味の２つの観点については９段階で評価した。 Moreover, in this sensory evaluation, the four viewpoints of saltiness, richness and taste thickness, soy sauce feeling, and citrus fruit juice feeling were evaluated in 13 stages. In addition, the two aspects of potassium-derived taste and isoleucine-derived taste were evaluated in 9 stages.
＜柑橘果汁感＞
１３：非常に強い
１０：強い。
７：やや強い。
４：弱い。
１：非常に弱い。
<Sense of citrus juice>
13: Very strong 10: Strong
7: Slightly strong.
4: Weak.
1: Very weak.
表３に示すように、カリウム含量が規定に満たない試験品Ｃ０では、塩味が不足し、薄っぺらい味であった。カリウム含量が規定量を満たすものの、メチオニン量及びイソロイシン量が規定に満たない試験品Ｃ１においては、塩味はあるもののカリウム由来の異味が感じられ好ましいものではなかった。また、カリウムが存在することで、柑橘果汁感が低下することが明らかとなった。イソロイシン量は規定を満たすものの、メチオニン量が規定に満たない試験品Ｃ２、Ｃ３では、鋭い塩味が付与されるが、塩味の持続性に乏しく、コク・味の厚みが低下し、味のふくらみがなくなり、イソロイシン由来のエグ味も感じられた。
一方、メチオニン含量が規定範囲内の試験品Ｃ４〜６は、塩味が強いだけでなく、カリウム由来の異味・イソロイシン由来のエグ味を抑制し、しかもコク・味の厚みや柑橘果汁感が増加して好ましいものであった。
メチオニン含量が規定範囲内ではあるが、イソロイシン含量が規定範囲を超える試験品Ｃ７は、鋭い塩味が付与されるが、塩味の持続性に乏しく、コク・味の厚みが低下し、イソロイシン由来のエグ味も感じられた。メチオニン含量が規定範囲内ではあるが、カリウム含量が規定範囲に満たない試験品Ｃ８、イソロイシン含量が規定範囲に満たない試験品Ｃ９は、塩味が物足りないものであった。
このように、ナトリウム含量、カリウム含量、メチオニン含量、イソロイシン含量が規定範囲内のしょうゆ含有液体調味料（ポン酢しょうゆ）において、カリウム由来の異味・イソロイシン由来のエグ味が抑制されて、塩味が持続し、コク・味の厚み、風味のまとまりが付与されると共に、柑橘果汁感の低下が抑制されて良好な風味となることが示された。
また、プロリンが一定量存在する試験品Ｃ１０、Ｃ１１はコク・味の厚み、しょうゆ感が増加し風味が良好であった。
このように、ナトリウム含量、カリウム含量、メチオニン含量、イソロイシン含量が特定のしょうゆ含有液体調味料（ポン酢しょうゆ）において、カリウム由来の異味やイソロイシン由来のエグ味が抑制されて、風味が持続し、コク・味の厚み、風味のまとまり、しょうゆ感が付与されて良好な風味となり、プロリンが特定量含有されることによりこれが増強されることが示された。
これらのことから、塩味、柑橘果汁感がしっかり感じられ、コク・味の厚みがくどすぎない程度に強く感じられ、しょうゆ感も柑橘果汁感を邪魔しない程度にしっかり感じられ、カリウム由来の異味、イソロイシン由来のエグ味もほとんど感じられない「ポン酢しょうゆ」が得られることが分かった。
As shown in Table 3, in the test product C0 having a potassium content less than the standard, the salty taste was insufficient and the taste was thin. In the test product C1 in which the potassium content satisfied the specified amount, but the methionine amount and the isoleucine amount did not satisfy the specified amount, although there was a salty taste, the taste derived from potassium was felt, which was not preferable. Moreover, it became clear that the presence of potassium decreases the citrus fruit juice feeling. Although the amount of isoleucine meets the specification, the test products C2 and C3 with the amount of methionine less than the specification give a sharp salty taste, but the salty taste is poor and the richness and taste thickness decreases, and the taste bulge It disappeared and the taste derived from isoleucine was also felt.
On the other hand, the test products C4 to C6 having a methionine content within the specified range not only have a strong salty taste, but also suppress potassium-derived off-flavours and isoleucine-derived egg taste, and increase the richness and thickness of the taste and citrus juice. It was preferable.
Although the methionine content is within the specified range, the test product C7 having an isoleucine content exceeding the specified range is imparted with a sharp salty taste, but lacks the persistence of the salty taste, the richness of the taste and taste decreases, and the isoleucine-derived egg The taste was also felt. Although the methionine content was within the specified range, the test product C8 whose potassium content was less than the specified range and the test product C9 whose isoleucine content was less than the specified range were unsatisfactory in salty taste.
In this way, in the soy sauce-containing liquid seasoning (ponzu soy sauce) whose sodium content, potassium content, methionine content, and isoleucine content are within the specified ranges, the salty taste is sustained by suppressing the off-flavor of potassium and isoleucine. It has been shown that the body has a good flavor with a thick and rich taste, and a unity of flavor, and a reduction in the citrus fruit juice feeling is suppressed.
In addition, in the test products C10 and C11 in which a certain amount of proline was present, the thickness of the body and taste and the soy sauce increased, and the flavor was good.
In this way, in the soy sauce-containing liquid seasoning (ponzu soy sauce) with a specific sodium content, potassium content, methionine content, and isoleucine content, the off-flavor of potassium and isoleucine-derived taste are suppressed, and the flavor is sustained, -It was shown that the thickness of the taste, the unity of the flavor, and the soy sauce were imparted to give a good flavor, and this was enhanced by the inclusion of a specific amount of proline.
From these things, salty taste, citrus fruit juice feeling is firmly felt, richness is felt so strong that the thickness of the body is not too thick, soy sauce feeling is felt firmly to the extent that it does not disturb the citrus fruit juice feeling, It was found that “ponzu soy sauce” can be obtained with almost no taste derived from isoleucine.
（５）試験品Ｃ１，Ｃ６（揚げ物評価）
（４）で作製したポン酢しょうゆは、つけ・かけ用途で、様々なメニューに使用されることもあることから、揚げ物（イカ下足から揚げ）の風味評価を行った。スーパーで購入した揚げ物（イカ下足から揚げ）に、試験品Ｃ１又はＣ６をかけて、官能で風味評価を行った。
その結果、試験品Ｃ１の場合、塩味がやや薄く、揚げ油特有の油脂の劣化臭が感じられた。これに対して試験品Ｃ６の場合、塩味が強く感じられ、揚げ油特有の油脂の劣化臭が低下して良好な風味であった。このように、ナトリウム含量、カリウム含量、イソロイシン含量、メチオニン含量が規定範囲内の試験品Ｃ６を豚カツの喫食に使用すると、食塩分が低いにもかかわらず塩味がしっかり感じられ、油脂の劣化臭が低減して、良好な風味となることが示された。
(5) Test products C1, C6 (fried food evaluation)
The ponzu soy sauce prepared in (4) was used for various menus for application and application, so the flavor evaluation of fried food (fried from squid leg) was performed. The test product C1 or C6 was applied to the deep-fried food purchased at the supermarket (fried from the squid lower leg), and the taste evaluation was performed with a sense.
As a result, in the case of the test product C1, the salty taste was slightly thin, and a deterioration odor of fats and oils peculiar to fried oil was felt. On the other hand, in the case of the test product C6, the salty taste was strongly felt, and the deterioration odor of the fats and oils peculiar to the frying oil was reduced and the flavor was good. In this way, when the test product C6 having the sodium content, potassium content, isoleucine content, and methionine content within the specified ranges is used for eating pork cutlet, the salty taste is firmly felt despite the low salt content, and the fat and oil odor is deteriorated. It has been shown that the flavor is reduced to a good flavor.
Claims (7)
（Ａ）ナトリウム ０．８〜２．９２質量％
（Ｂ）カリウム ０．８〜３．６５質量％
（Ｃ）イソロイシン ０．０５〜０．１８質量％
（Ｄ）メチオニン ０．０２〜０．２質量％
を含有し、且つ、（Ａ）ナトリウム／（Ｂ）カリウム質量比が０．８〜１．９であり、（Ｄ）メチオニン／（Ｃ）イソロイシン質量比が０．２〜１である容器詰しょうゆ含有液体調味料。 The following (A), (B), (C) and (D),
(A) Sodium 0.8-2.92% by mass
(B) Potassium 0.8-3.65 mass%
(C) Isoleucine 0.05-0.18 mass%
(D) Methionine 0.02-0.2 mass%
Containing, and, (A) sodium / (B) Potassium mass ratio Ri der 0.8 to 1.9, (D) Methionine / (C) isoleucine mass ratio Ru der 0.2-1 container Liquid seasoning containing soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009193828A JP5236598B2 (en) | 2009-08-25 | 2009-08-25 | Liquid seasoning containing soy sauce in containers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009193828A JP5236598B2 (en) | 2009-08-25 | 2009-08-25 | Liquid seasoning containing soy sauce in containers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2011045247A JP2011045247A (en) | 2011-03-10 |
| JP5236598B2 true JP5236598B2 (en) | 2013-07-17 |
Family
ID=43832226
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2009193828A Active JP5236598B2 (en) | 2009-08-25 | 2009-08-25 | Liquid seasoning containing soy sauce in containers |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5236598B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5761868B2 (en) * | 2013-02-04 | 2015-08-12 | ヤマサ醤油株式会社 | Low salt ponzu soy sauce |
| JP2014230494A (en) * | 2013-05-28 | 2014-12-11 | 豊誠 大森 | Seasoning |
| JP6051148B2 (en) * | 2013-11-14 | 2016-12-27 | ヤマサ醤油株式会社 | Low salt seasoning |
| JP6494325B2 (en) * | 2015-02-27 | 2019-04-03 | 日清食品ホールディングス株式会社 | Salty taste enhancer and salty taste enhancing method |
| JP6414893B2 (en) * | 2015-05-14 | 2018-10-31 | ヤマサ醤油株式会社 | Low salt seasoning |
| JP7345983B2 (en) * | 2018-11-27 | 2023-09-19 | 花王株式会社 | Liquid seasoning containing soy sauce |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI230038B (en) * | 2002-12-05 | 2005-04-01 | Green Health Biotechnology Cor | Method for producing soy sauce |
| JP5385517B2 (en) * | 2007-07-26 | 2014-01-08 | 花王株式会社 | Container liquid seasoning |
-
2009
- 2009-08-25 JP JP2009193828A patent/JP5236598B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2011045247A (en) | 2011-03-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5385517B2 (en) | Container liquid seasoning | |
| JP5736310B2 (en) | Liquid seasoning containing soy sauce in containers | |
| JP6487858B2 (en) | High lycopene-containing tomato ketchup | |
| WO2012020598A1 (en) | Aroma/flavor-imparting composition | |
| JP5236598B2 (en) | Liquid seasoning containing soy sauce in containers | |
| KR101114888B1 (en) | Liquid seasoning and process for producing the same | |
| JP5868576B2 (en) | Liquid seasoning containing citrus flavored soy sauce in containers | |
| JP4579223B2 (en) | Liquid seasoning | |
| JP6323963B2 (en) | Liquid seasoning containing soy sauce in containers | |
| JP6414893B2 (en) | Low salt seasoning | |
| JP5616115B2 (en) | Liquid seasoning containing soy sauce in containers | |
| JP5290721B2 (en) | Flavor improving method for bonito extract or seasoning containing bonito extract | |
| JP5761868B2 (en) | Low salt ponzu soy sauce | |
| JP5320059B2 (en) | Taste enhancing agent containing thiamine | |
| JP6563205B2 (en) | Soy sauce-like seasoning or soy sauce flavor improver containing low molecular weight esters | |
| JP2019004770A (en) | Soy sauce seasoning for heat-cooking | |
| JP4997365B1 (en) | Saltiness enhancing method with salty taste enhancer and salt reducing method for salt-containing foods and drinks | |
| JP5726437B2 (en) | Container soup | |
| JP2005102704A (en) | Liquid condiment and method for producing the same | |
| JP7179433B2 (en) | Salty taste enhancer for food and drink containing rotandone as an active ingredient | |
| JP6822403B2 (en) | Flavor composition | |
| JP6051148B2 (en) | Low salt seasoning | |
| JP2015019597A (en) | Flavor improver, pickle of enhanced flavor, and method for making such pickle | |
| JP2014093973A (en) | Liquid seasoning | |
| JPWO2020175124A1 (en) | Acetic acid-containing seasoning liquid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20120611 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20121012 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20121204 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20130116 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20130305 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20130327 |
|
| R151 | Written notification of patent or utility model registration |
Ref document number: 5236598 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R151 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20160405 Year of fee payment: 3 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |