JP5628499B2 - Low salt soy sauce or low salt soy seasoning containing salty taste enhancer - Google Patents
Low salt soy sauce or low salt soy seasoning containing salty taste enhancer Download PDFInfo
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- JP5628499B2 JP5628499B2 JP2009217556A JP2009217556A JP5628499B2 JP 5628499 B2 JP5628499 B2 JP 5628499B2 JP 2009217556 A JP2009217556 A JP 2009217556A JP 2009217556 A JP2009217556 A JP 2009217556A JP 5628499 B2 JP5628499 B2 JP 5628499B2
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- Prior art keywords
- soy sauce
- salt
- protein
- low salt
- salt soy
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Description
本発明は、食塩含有量を減らすことによる塩味の弱さや物足りなさを補うために塩味増強剤を添加することにより、食塩含有量を減らしたにも関わらず、良好な塩味を感じる低食塩醤油又は低食塩醤油調味料に関する。 The present invention is a low salt soy sauce that has a good salty taste even though the salt content is reduced by adding a salty taste enhancer in order to compensate for the weakness and lack of salty taste due to the reduced salt content. Related to low salt soy sauce seasoning.
食塩（塩化ナトリウム）は、人間にとって必要不可欠な栄養成分である。例えば、体内の水分及びpHの調整、食べ物の消化、栄養素の吸収、神経伝達等が挙げられ、その機能において重要な役割を果たす。さらに、食塩は飲食品のおいしさを左右する重要な役割を果たしている。例えば、旨味や風味の強化、食品の保存、味噌・醤油・パンなどの発酵食品の製造、練り製品やうどんのテクスチャーの付与、葉緑素を安定化させ色調を保持すること等が挙げられる。このように、人間の生活にとって欠かせない食塩であるが、その過剰摂取は、諸説あるものの高血圧、腎臓病、心臓病等の疾病を引き起こすリスクを高めると考えられている。そのため、食塩摂取量、特にナトリウム摂取量を低減することが重要視され、強く望まれている。これは、すでに発症している疾病を治癒させるためだけでなく、健常者に対しても予防的な措置を講ずるためでもある。
食塩摂取量を低減させるためには、単に飲食品の調味や加工において食塩の使用量を減らす方法が考えられるが、上記に論じたように、食塩は食品の風味おいて重要な役割を果たしているため、単に食塩の使用量を減らした飲食品は、風味を損ない、味気ないものとなる。そこで、食塩を低減しても飲食品の食塩味や風味を損なわない技術の開発が強く求められている。
Salt (sodium chloride) is an essential nutrient for humans. For example, adjustment of water and pH in the body, digestion of food, absorption of nutrients, neurotransmission, and the like can be mentioned, which play an important role in their functions. Furthermore, salt plays an important role in determining the taste of food and drink. For example, enhancement of umami and flavor, preservation of food, production of fermented foods such as miso, soy sauce and bread, texture of kneaded products and udon, stabilization of chlorophyll and retention of color. Thus, although it is an essential salt for human life, its excessive intake is thought to increase the risk of causing diseases such as hypertension, kidney disease, heart disease, etc. although there are various theories. For this reason, reducing salt intake, particularly sodium intake, is regarded as important and strongly desired. This is not only to cure a disease that has already developed, but also to take preventive measures for healthy individuals.
In order to reduce the intake of salt, simply reducing the amount of salt used in the seasoning and processing of foods and drinks can be considered, but as discussed above, salt plays an important role in the flavor of food. Therefore, a food or drink that simply reduces the amount of salt used loses the flavor and is unsavory. Therefore, there is a strong demand for the development of technology that does not impair the salty taste and flavor of food and drink even when the salt is reduced.
従来の飲食品における食塩味や風味を損なわず、食塩を低減する減塩方法のひとつとして、それ自身が食塩味を呈する物質、即ち食塩代替物質を使用する方法がある。これに代表されるものとして、例えば塩化カリウム等のカリウム塩、塩化アンモニウム等のアンモニウム塩、塩化マグネシウム等のマグネシウム塩等が知られている。さらにグリシンエチルエステル塩酸塩、リジン塩酸塩等のアミノ酸の塩酸塩、さらに、オルニチルタウリン、オルニチル−ベータ−アラニン、グリシルリジン等の塩基性アミノ酸からなるペプチド類が知られている。これらの塩味代替物質は食塩味のほかに苦味、特有の呈味、不快味を有するといったような欠点がある。これらの塩味代替物質を用いて食塩を低減し、食塩味以外の不快な呈味を抑制する技術として、塩化カリウム、塩化アンモニウム、乳酸カルシウム、L−アスパラギン酸ナトリウム、L−グルタミン酸塩及び／又は核酸系呈味物質を特定の割合で混合してなる調味料組成物（特許文献１）、有機酸のカルシウム塩やマグネシウム塩を組み合わせた塩化カリウムの苦味抑制方法（特許文献２）等が知られている。しかし、今もなお、塩味以外の不快な呈味、塩味強度が低い等の理由で消費者のニーズにあった減塩技術には到達していない。 As one of salt reducing methods for reducing salt without impairing salty taste and flavor in conventional foods and drinks, there is a method of using a substance that exhibits salty taste, that is, a salt substitute substance. Representative examples thereof include potassium salts such as potassium chloride, ammonium salts such as ammonium chloride, magnesium salts such as magnesium chloride, and the like. Furthermore, amino acid hydrochlorides such as glycine ethyl ester hydrochloride and lysine hydrochloride, and peptides composed of basic amino acids such as ornithyl taurine, ornithyl-beta-alanine, and glycyl lysine are known. These salty taste substitutes have drawbacks such as bitterness, unique taste, and unpleasant taste in addition to salty taste. As a technique for reducing salt using these salty taste substitutes and suppressing unpleasant taste other than salty taste, potassium chloride, ammonium chloride, calcium lactate, sodium L-aspartate, L-glutamate and / or nucleic acid A seasoning composition (Patent Document 1) obtained by mixing a systemic taste substance at a specific ratio, a method for suppressing bitterness of potassium chloride in combination with a calcium salt or a magnesium salt of an organic acid (Patent Document 2), etc. are known. Yes. However, the salt reduction technology that meets the needs of consumers has not yet been reached for reasons such as unpleasant taste other than salty taste and low salty strength.
さらに、飲食品における食塩味や風味を損なわず、食塩を低減するもうひとつの減塩方法として、食塩味を増強させ食塩を低減しても食塩味を損なわせない物質、即ち塩味増強物質を使用する方法がある。例えば、Ｌ−アルギニン、Ｌ−アスパラギン酸及び塩化ナトリウムを組み合わせたもの（特許文献３）、コラーゲンを加水分解して得られる分子量50,000ダルトン以下のペプチド（特許文献４）、ソーマチン（特許文献５）、各種蛋白素材の蛋白加水分解物（特許文献６）、トレハロース（特許文献７）、酵母エキス（特許文献８）、蛋白質を加水分解処理及び脱アミド処理して得られるペプチド（特許文献９）、塩基性アミノ酸とクエン酸とを反応させて生成する中和塩を主成分とする呈味改良剤（特許文献１０）等、数多くのものが報告されている。しかし、減塩効果、風味、経済性等の観点から考えると、未だ有効な技術、消費者のニーズにあった技術には到っておらず、食塩を低減しても食塩味および風味を損なわない効果的な減塩技術が強く求められている。 Furthermore, as another salt-reducing method to reduce salt without losing salty taste or flavor in foods and drinks, use a substance that enhances salty taste and does not impair salty taste even if salt is reduced, that is, a salty taste-enhancing substance There is a way to do it. For example, a combination of L-arginine, L-aspartic acid and sodium chloride (patent document 3), a peptide having a molecular weight of 50,000 daltons or less obtained by hydrolyzing collagen (patent document 4), thaumatin (patent document 5), Protein hydrolysates (Patent Document 6), trehalose (Patent Document 7), yeast extract (Patent Document 8), peptides obtained by hydrolyzing and deamidating proteins (Patent Document 9), bases Numerous things have been reported, such as a taste improver (Patent Document 10) mainly composed of a neutralized salt produced by reacting a functional amino acid with citric acid. However, from the viewpoints of salt reduction effect, flavor, economy, etc., it has not yet reached an effective technology or technology that meets the needs of consumers, and even if salt is reduced, salt taste and flavor are impaired. There is a strong need for effective salt reduction techniques.
日本の代表的調味料の一つである醤油はその独特の風味が、日本では勿論のこと、西洋等においても優れた調味料であることが認識され、広く世界中で使用されるにいたっている。特に日本人にとっては、日々欠かせない調味料であり、１日当たりの摂取量は少なくない。醤油は通常、加熱変性させた大豆等の蛋白質原料と小麦等の澱粉質原料の混合物にアスペルギルス属等に属する糸状菌を接種培養して醤油麹となし、これを食塩水に仕込んで発酵熟成させた後濾過して得られる。食塩水に仕込んで発酵熟成させる主たる目的は、発酵、熟成過程における諸味の腐敗防止にあり、仕込みに用いる食塩水の濃度は通常１５〜２５重量％であり、このような食塩水を用いることにより、製品としての醤油は１０〜２０重量％の食塩濃度を有するのが普通である。
醤油の食塩濃度を低下させる方法も種々検討されている。例えば、腐敗を避けることのできる限界の低濃度の食塩水を用いる方法、仕込み水にアルコールを併用して腐敗の防止を計る方法、あるいは通常の方法で得られた食塩濃度１５〜１８重量％の醤油を電気透析や膜処理等により脱塩し、低食塩醤油を製造する方法などが試みられている。しかし、それらの方法では、食塩含有量は低下させることができても、塩味において頼りなく物足りないという欠点を有する。
Soy sauce, one of Japan's leading seasonings, has been recognized for its unique flavor as an excellent seasoning not only in Japan but also in the West, etc. Yes. Especially for the Japanese, it is an essential seasoning, and the daily intake is not small. Soy sauce is usually inoculated and cultured with a filamentous fungus belonging to the genus Aspergillus in a mixture of heat-denatured protein raw materials such as soybeans and starchy raw materials such as wheat, soy sauce cake is prepared, and this is added to saline and fermented and matured. And then filtered. The main purpose of fermenting and ripening the salt solution is to prevent rot of moromi in the fermentation and ripening process. The concentration of the salt solution used for charging is usually 15 to 25% by weight. By using such a salt solution, The soy sauce as a product usually has a salt concentration of 10 to 20% by weight.
Various methods for reducing the salt concentration of soy sauce have been studied. For example, a method of using a low-concentration saline solution that can prevent spoilage, a method of measuring the prevention of spoilage by using alcohol in combination with the feed water, or a salt concentration of 15 to 18% by weight obtained by a normal method Attempts have been made to produce low-salt soy sauce by desalting soy sauce by electrodialysis or membrane treatment. However, these methods have the disadvantage that even if the salt content can be reduced, the salty taste is unreliable.
本発明は、塩味の弱さや物足りなさを補うための塩味増強剤を添加することにより、食塩の含有量が低くても、良好な塩味を感じる醤油を提供することを課題とする。 This invention makes it a subject to provide the soy sauce which feels favorable salty taste, even if content of salt is low by adding the salty taste enhancer for supplementing weakness of saltiness and unsatisfactory.
本発明は、動物蛋白質の酵素分解物と植物蛋白質の酵素分解物を併用することにより、単独で用いるよりも格段に強い塩味増強作用を呈することを見出し、さらに他の成分と併用することにより、醤油の食塩含有量を低下させながら、醤油らしい味・風味を失わない配合について鋭意検討の結果完成させたものであり、以下（１）〜（５）の低食塩醤油又は低食塩醤油調味料を要旨とする。
（１）畜肉類、家禽類、及び魚類のいずれかの肉又は内臓である動物蛋白質の蛋白加水分解酵素による分解物であって、アミノ態窒素を1.76％以上含むように分解された分解物と大豆蛋白質の蛋白加水分解酵素による酵素分解物であって、アミノ態窒素を2.07％以上含むように分解された分解物を１：５〜５：１の比率で含有する混合物、又は、
魚介類の蛋白質の蛋白加水分解酵素による分解物であって、アミノ態窒素を1.76％以上含むように分解された分解物、及び大豆、小麦、トウモロコシ、米のいずれかの蛋白質の脱アミド化した、蛋白加水分解酵素による分解物であって、アミノ態窒素を2.07％以上含むように分解された分解物を１：５−５：１の比率で含有する混合物を０．５〜２０．０重量％、塩化カリウム１．０〜２０．０重量％及び塩基性アミノ酸０．１〜１０．０重量％を含有することを特徴とする塩味が増強された食塩濃度が１３重量％以下の低食塩醤油又は低食塩醤油調味料。
（２）動物蛋白質が魚介類の蛋白質である（１）の低食塩醤油又は低食塩醤油調味料。
（３）動物蛋白質が魚介類エキスである（１）又は（２）の低食塩醤油又は低食塩醤油調味料。
（４）塩基性アミノ酸がアルギニンである、（１）ないし（３）いずれかの低食塩醤油又は低食塩醤油調味料。
（５）pHを４．０〜７．０に調整した、（１）ないし（４）いずれかの低食塩醤油又は低食塩醤油調味料。
The present invention has been found that by using an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein together, it exhibits a significantly stronger salty taste-enhancing effect than that used alone, and by using it in combination with other components, It has been completed as a result of diligent study on the formulation that does not lose the taste and flavor of soy sauce while reducing the salt content of soy sauce, and the following low salt soy sauce or low salt soy sauce seasonings (1) to ( 5 ) The gist.
(1) Degradation products of animal proteins that are meat or internal organs of livestock meat, poultry, and fish, which have been degraded to contain amino nitrogen 1.76% or more A mixture containing an enzymatic degradation product of soy protein by a proteolytic enzyme, which is degraded to contain 2.07% or more of amino nitrogen, in a ratio of 1: 5 to 5: 1; or
Degradation product of seafood protein by proteolytic enzyme, which is degraded to contain 1.76% or more of amino nitrogen, and any protein of soybean, wheat, corn or rice is deamidated 0.5-20.0% by weight of a mixture containing a hydrolyzed protein hydrolyzate containing 2.07% or more of amino nitrogen in a ratio of 1: 5-5: 1 %, Potassium chloride 1.0 to 20.0% by weight and basic amino acid 0.1 to 10.0% by weight Or low salt soy sauce seasoning.
( 2 ) The low salt soy sauce or low salt soy seasoning according to (1) , wherein the animal protein is a seafood protein.
( 3 ) The low salt soy sauce or low salt soy seasoning according to (1) or (2) , wherein the animal protein is a seafood extract.
( 4 ) The low salt soy sauce or low salt soy seasoning according to any one of (1) to ( 3 ), wherein the basic amino acid is arginine.
( 5 ) The low salt soy sauce or low salt soy seasoning according to any one of (1) to ( 4 ), wherein the pH is adjusted to 4.0 to 7.0.
本発明の低食塩醤油及び低食塩醤油調味料は、通常の醤油又は醤油調味料等と比較すると含有する食塩量は少ないにもかかわらず、実際の食塩量以上の塩味を感じさせることができる。したがって、通常の醤油等と同様に使用しても、食塩の摂取量を減らすことができる。 Although the low salt soy sauce and the low salt soy sauce seasoning of the present invention contain a small amount of salt as compared with normal soy sauce or soy sauce seasoning, the salty taste of the actual salt amount or more can be felt. Therefore, even if it is used in the same manner as normal soy sauce, the intake of salt can be reduced.
本発明において、醤油とは、日本において通常醤油と呼ばれるものであり、加熱変性させた大豆等の蛋白質原料と小麦等の澱粉質原料の混合物にアスペルギルス属等に属する糸状菌を接種培養して醤油麹となし、これを食塩水に仕込んで発酵熟成させた後濾過して得られる調味料である。醤油調味料とは、醤油を主成分とし、糖類、アミノ酸類、旨味成分、香辛料などのその他の調味料を添加した調味料である。
本発明において、低食塩醤油又は低食塩醤油調味料とは、通常の醤油よりも含まれる食塩量が低減されている醤油等であり、具体的には食塩量が０〜１３重量％の醤油等である。通常市販されている従来の醤油に含まれる食塩量よりも２０％以上、好ましくは３０％以上、特に好ましくは４０％以上少ない醤油又は醤油調味料である。本発明により、従来の醤油の食塩量を５０％低下しても、従来の醤油と同定度の塩味を感じる醤油を製造することも可能である。
In the present invention, soy sauce is usually called soy sauce in Japan, and inoculated and cultured with a fungus belonging to the genus Aspergillus or the like in a mixture of a heat-denatured protein raw material such as soybean and a starch raw material such as wheat. It is a seasoning obtained by filtering it after adding it to a salt solution and fermenting and aging it. The soy sauce seasoning is a seasoning containing soy sauce as a main component and added with other seasonings such as sugars, amino acids, umami ingredients, and spices.
In the present invention, low salt soy sauce or low salt soy seasoning is soy sauce or the like in which the amount of salt contained is reduced compared to normal soy sauce, specifically, soy sauce or the like having a salt amount of 0 to 13% by weight. It is. It is a soy sauce or soy sauce seasoning that is 20% or more, preferably 30% or more, particularly preferably 40% or less less than the amount of salt contained in conventional soy sauce that is usually marketed. According to the present invention, even if the salt amount of conventional soy sauce is reduced by 50%, it is possible to produce soy sauce that has a salty taste with the same degree of identification as conventional soy sauce.
本発明において、低食塩醤油又は低食塩醤油調味料の塩味を増強する成分のひとつは、動物蛋白質の酵素分解物及び植物蛋白質の酵素分解物を含む塩味増強剤である。
本発明において動物蛋白質とは、畜肉類、家禽類、魚介類の肉、内臓など由来の蛋白質や乳、卵などの蛋白質である。具体的には、ビーフエキス、チキンエキス、ポークエキス、魚肉エキス、カゼイン、ゼラチン、卵白など各種動物由来蛋白質を使用することができる。特に好ましいのは、魚介類のエキスである。カツオエキス、白子エキス、ハモエキス、エソエキス、マグロエキス、ホタテエキス、オキアミエキス、タラコエキスなどが例示される。缶詰製造工程で派生する煮汁などを利用することもできる。
本発明において植物蛋白質とは、穀物類、野菜類などから得られる蛋白質である。具体的には、大豆、小麦、とうもろこし、米などを加工した各種植物由来蛋白質を使用することができる。好ましいのは、分離大豆蛋白質、豆乳蛋白質、濃縮大豆蛋白質、脱脂大豆蛋白質、小麦グルテン、コーングルテン、などである。
In the present invention, one of the components for enhancing the salty taste of the low salt soy sauce or the low salt soy sauce seasoning is a salty taste enhancer containing an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein.
In the present invention, animal protein refers to proteins derived from livestock meat, poultry, seafood meat, internal organs, and proteins such as milk and eggs. Specifically, various animal-derived proteins such as beef extract, chicken extract, pork extract, fish meat extract, casein, gelatin, and egg white can be used. Particularly preferred are seafood extracts. Examples include bonito extract, white child extract, leaf extract, esos extract, tuna extract, scallop extract, krill extract, and tarako extract. Boiled juice derived from the canned manufacturing process can also be used.
In the present invention, the plant protein is a protein obtained from cereals, vegetables and the like. Specifically, various plant-derived proteins obtained by processing soybeans, wheat, corn, rice and the like can be used. Preferred are isolated soy protein, soy milk protein, concentrated soy protein, defatted soy protein, wheat gluten, corn gluten, and the like.
本発明において、酵素分解物とは、上記動物蛋白質や植物蛋白質を酵素によりアミノ酸やペプチドの混合物に分解したものである。各種蛋白質分解酵素を利用することができる。実質的に蛋白質が酵素分解されればいいので、発酵などによる分解物でもよい。
蛋白質加水分解酵素としては、エンドペプチダーゼあるいはエキソペプチダーゼが挙げられ、それらを単独又は組み合わせて用いても良い。
エンドペプチダーゼとしては、例えばトリプシン、キモトリプシン、ズブチリシンに代表されるセリンプロテアーゼ、ペプシンに代表されるアスパラギン酸プロテアーゼ、サーモリシンに代表される金属プロテアーゼ、パパインに代表されるシステインプロテアーゼ等が挙げられる。食品添加用として市販されているエンドペプチダーゼとしては、具体的にはアルカラーゼ（ノボザイムス製）、ニュートラーゼ（ノボザイムス製）、ヌクレイシン（エイチヴィアイ製）、スミチームMP（新日本化学工業性）、ブロメラインF（天野製薬製）、オリエンターゼ20A（エイチヴィアイ製）、モルシンF（キッコーマン製）、ニューラーゼF（天野製薬製）、スミチームAP（新日本化学工業製）等が挙げられる。また、食品添加用として市販されているエキソペプチダーゼ活性を有する酵素としては、フレーバーザイム（ノボザイムス製）、スミチームFP（新日本化学工業製）、アクチナーゼ（科研製薬製）、コクラーゼP（ジェネンコア製）等が挙げられる。特に、動物蛋白質においてはアルカリ性プロテアーゼで処理することが好ましい。具体的にはアルカラーゼ、スミチームMP等が挙げられる。さらに、２種類以上のプロテアーゼを組み合わせることで好ましい結果が得られることがある。具体的には、アルカラーゼ及びフレーバーザイム、あるいはオリエンターゼONS及びフレーバーザイムの組み合わせが好ましい。特に、植物性蛋白質においては2種類以上のプロテアーゼを組み合わせることが好ましく、少なくとも一種類は酸性プロテアーゼであることが特に好ましい。具体的には、パパイン及びスミチームMP、ヌクレイシン及びコクラーゼPの組み合わせが好ましく、モルシン及びオリエンターゼ20A、オリエンターゼ20A及びスミチームMP、モルシン及びコクラーゼP、ニュートラーゼ及びオリエンターゼ20Aの組み合わせが特に好ましい。酵素を選択する場合、完全に遊離アミノ酸に分解してしまわず、ジペプチドなどのアミノ酸2-4個のオリゴペプチドを多く生成する酵素の組み合わせが好ましい。これら酵素はそれぞれに適した温度、ｐＨ条件下で、原料に１〜４８時間、特に３〜２４時間反応させることが好ましい。このようにして得た酵素分解物をそのまま用いることができる。なお、これら酵素分解物は、TNBS法による平均ペプチド鎖長が２〜３を示すものが好ましい。あるいは、蛋白質の酵素分解はホルモール法で測定したアミノ態窒素が動物蛋白質分解物の場合１．８％以上、植物蛋白質分解物の場合、２．５％以上になる程度の分解をしたものが好ましい。
また、酵素分解物は実施例４に示すように脱アミド化したものでもよい。脱アミド化は公知の方法で行えばよい。
In the present invention, the enzyme degradation product is a product obtained by decomposing the above-mentioned animal protein or plant protein into a mixture of amino acids and peptides with an enzyme. Various proteolytic enzymes can be used. Since it is sufficient that the protein is substantially enzymatically decomposed, a decomposition product by fermentation or the like may be used.
Examples of the protein hydrolase include endopeptidase and exopeptidase, and these may be used alone or in combination.
Examples of endopeptidases include serine proteases typified by trypsin, chymotrypsin and subtilisin, aspartic proteases typified by pepsin, metalloproteases typified by thermolysin, and cysteine proteases typified by papain. Specific examples of endopeptidases marketed for food addition include Alcalase (Novozymes), Neutase (Novozymes), Nucleicin (Hichiai), Sumiteam MP (Nippon Chemical Industries), Bromelain F (Amano) Pharmaceutical), Orientase 20A (manufactured by HIVI), Morsin F (manufactured by Kikkoman), Newase F (manufactured by Amano Pharmaceutical), Sumiteam AP (manufactured by Shin Nippon Chemical Industry) and the like. Examples of enzymes with exopeptidase activity that are commercially available for food addition include flavorzyme (manufactured by Novozymes), Sumiteam FP (manufactured by Shinnippon Kagaku Kogyo), actinase (manufactured by Kaken Pharmaceutical), coclase P (manufactured by Genencor), etc. Is mentioned. In particular, animal proteins are preferably treated with an alkaline protease. Specific examples include alcalase and Sumiteam MP. Furthermore, a favorable result may be obtained by combining two or more types of proteases. Specifically, a combination of alcalase and flavorzyme or orientase ONS and flavorzyme is preferable. In particular, in plant proteins, it is preferable to combine two or more types of proteases, and at least one type is particularly preferably an acidic protease. Specifically, a combination of papain and Sumiteam MP, nucleicin and coclase P is preferable, and a combination of morsin and orientase 20A, orientase 20A and Sumiteam MP, morsin and coclase P, neutrase and orientase 20A is particularly preferable. When an enzyme is selected, a combination of enzymes that does not completely decompose into a free amino acid and produces a large number of oligopeptides having 2 to 4 amino acids such as dipeptide is preferable. These enzymes are preferably reacted with the raw materials for 1 to 48 hours, particularly 3 to 24 hours under conditions of temperature and pH suitable for each. The enzyme degradation product thus obtained can be used as it is. These enzymatic degradation products are preferably those having an average peptide chain length of 2 to 3 by the TNBS method. Alternatively, it is preferable that the enzymatic degradation of the protein is degraded to such a degree that the amino nitrogen measured by the formol method is 1.8% or more in the case of animal protein degradation products and 2.5% or more in the case of plant protein degradation products. .
The enzyme degradation product may be deamidated as shown in Example 4. Deamidation may be performed by a known method.
本発明は、動物蛋白質の酵素分解物と植物蛋白質の酵素分解物とを組み合わせて用いる点に特徴がある。実施例に示すように、動物蛋白質のみ、あるいは、植物蛋白質のみと比べて、両者を混合して用いると酵素分解物としては同量であるにも関わらず、明らかに塩味増強作用が強くなる。少しでも混合することにより効果があるので、両者の比率は任意であるが、通常１：１０−１０：１程度（有効成分重量比：本発明において酵素分解物のBrixから塩化ナトリウム量を引いたものを有効成分量とする）で使用する。好ましくは１：５−５：１程度、特に好ましくは１：３〜３：１である。 The present invention is characterized in that it uses an enzyme degradation product of animal protein and an enzyme degradation product of plant protein in combination. As shown in the examples, compared with animal protein alone or plant protein alone, when both are mixed and used, the salty taste enhancing action is clearly enhanced despite the same amount as the enzymatic degradation product. Since the effect is obtained by mixing even a little, the ratio of the two is arbitrary, but usually about 1: 10-10: 1 (weight ratio of active ingredient: in the present invention, the amount of sodium chloride was subtracted from the enzyme degradation product Brix. Used as the amount of active ingredient). The ratio is preferably about 1: 5-5: 1, particularly preferably 1: 3-3: 1.
また、上記の方法により得られた動物蛋白質の酵素分解物と植物蛋白質の酵素分解物との混合物である本発明塩味増強剤に、さらに塩基性アミノ酸を添加する。この時、用いる塩基性アミノ酸としては、アルギニン、リジン、オルニチン等が例示され、特にアルギニンが好ましい。アルギニンは市販のもの、あるいは常法により精製されたものを用いることができる。添加する量としては、酵素分解物の有効成分１重量部に対し0.05〜5重量部で添加するのが好ましい。さらに塩化カリウムを組み合わせるのが好ましい。塩化カリウムは市販の物を用いれば良い。添加する量としては、酵素分解物の有効成分１重量部に対し0.1〜10重量部で添加するのが好ましい。 In addition, a basic amino acid is further added to the salty taste enhancer of the present invention which is a mixture of an enzyme degradation product of animal protein and a plant protein degradation product obtained by the above method. In this case, examples of the basic amino acid to be used include arginine, lysine, ornithine, and arginine is particularly preferable. Arginine can be commercially available or purified by a conventional method. The amount to be added is preferably 0.05 to 5 parts by weight with respect to 1 part by weight of the active ingredient of the enzyme degradation product. Furthermore, it is preferable to combine potassium chloride. Commercially available potassium chloride may be used. The amount to be added is preferably 0.1 to 10 parts by weight with respect to 1 part by weight of the active ingredient of the enzyme degradation product.
醤油の味・風味において、そのｐＨは重要であり、ｐＨが変わると醤油らしさが損なわれる。酵素分解物はほぼ中性付近のｐＨであるが、塩基性アミノ酸であるアルギニンなどを添加した場合ｐＨがアルカリに傾くため、ｐＨの調節をするのがよい。ｐＨの調整は適当な酸、好ましくはクエン酸、酢酸、乳酸、コハク酸、フマル酸、リン酸、リンゴ酸、塩酸などいずれかの酸を用いて調整すれば良い。調整時期は使用するまでに調節すればよく、原料段階、製造の途中段階、あるいは最終物が得られた後などに行うことができる。通常の醤油のｐＨは４．５〜５．５付近であるから、およそｐＨ４．０〜７．０の範囲に調節すればよく、好ましくはｐＨ４．０〜６．０程度である。 In the taste and flavor of soy sauce, the pH is important, and when the pH changes, the soy sauce character is impaired. The enzymatic degradation product has a pH of about neutral, but when arginine or the like, which is a basic amino acid, is added, the pH tends to be alkaline, so it is preferable to adjust the pH. The pH may be adjusted using a suitable acid, preferably any acid such as citric acid, acetic acid, lactic acid, succinic acid, fumaric acid, phosphoric acid, malic acid, hydrochloric acid. The adjustment time may be adjusted before use, and can be performed at the raw material stage, the intermediate stage of production, or after the final product is obtained. Since the pH of ordinary soy sauce is around 4.5 to 5.5, it may be adjusted to the range of about pH 4.0 to 7.0, preferably about pH 4.0 to 6.0.
また、このようにして得られた本発明の低食塩醤油又は低食塩醤油調味料を、減塩（塩化ナトリウムの減量）を目的として各種飲食品に添加することにより、醤油由来の食塩量を減らすことができるので、減塩された飲食品を製造することができる。本発明の低食塩醤油又は低食塩醤油調味料はえぐみ、苦味など使用を大きく制限するような味はないので、広い範囲の飲食品に使用できる。飲食品としては、醤油を用いる食品であれば何にでも使用できる。例えば鮭フレーク、辛子明太子、塩タラコ、焼魚、干物、塩辛、魚肉ソーセージ、練製品、煮魚、佃煮、缶詰等の水産加工食品、ポテトチップス、煎餅等の醤油味のスナック菓子、うどんつゆ、そばつゆ、素麺つゆ、ラーメンスープ、ちゃんぽんスープ、パスタソース等の麺類のつゆ、おにぎり、ピラフ、チャーハン、混ぜご飯、雑炊、お茶漬け等の米飯調理品、春巻き、シュウマイ、餃子、煮物、揚げ物等の調理食品、ハンバーグ、ソーセージ、等の畜産加工品、キムチ、漬物等の野菜加工品、ソース、ドレッシング、味噌、マヨネーズ、トマトケチャップ等の調味料、コンソメスープ、お吸い物、味噌汁等のスープ類が挙げられる。
また、本発明の塩味増強剤は、その他公知、市販されている減塩を目的とするための各種添加剤と組み合わせて用いても良い。また、塩化カリウムは濃度が高くなると特有の苦味などの異味を感じることがある。その場合、グルコン酸ナトリウムなどのマスキング剤を併用することにより、解消することができる。グルコン酸ナトリウムの添加量は塩化カリウムなどの使用濃度によって調節すればよいが、０．１〜３重量％程度の使用が適当である。
Moreover, the salt amount derived from soy sauce is reduced by adding the low salt soy sauce or low salt soy sauce seasoning of the present invention thus obtained to various foods and drinks for the purpose of reducing salt (reducing sodium chloride). Therefore, it is possible to produce a salted food or drink. The low salt soy sauce or low salt soy sauce seasoning of the present invention does not have a taste that greatly restricts use such as sashimi and bitterness, and therefore can be used for a wide range of foods and drinks. As food and drink, any food that uses soy sauce can be used. For example, salmon flakes, mentaiko, salted octopus, grilled fish, dried fish, salted fish, sausage, paste products, boiled fish, boiled fish, canned foods, soy sauce-flavored snacks such as potato chips, rice crackers, udon soup, soba soup, Raw noodle soup, ramen soup, champon soup, noodle soup such as pasta sauce, rice ball, pilaf, fried rice, mixed rice, rice cooked food such as rice cooked rice, cooked rice such as spring rolls, shumai, dumplings, boiled food, fried foods, hamburger Processed food products such as sausages, processed vegetables such as kimchi, pickles, seasonings such as sauces, dressings, miso, mayonnaise, tomato ketchup, soups such as consomme soup, soup, miso soup.
Moreover, you may use the salty taste enhancer of this invention in combination with the various other additive for the purpose of the other well-known and marketed salt reduction. In addition, when the concentration of potassium chloride is increased, it may feel a peculiar taste such as peculiar bitterness. In that case, it can be eliminated by using a masking agent such as sodium gluconate in combination. The amount of sodium gluconate added may be adjusted depending on the use concentration of potassium chloride or the like, but the use of about 0.1 to 3% by weight is appropriate.
低食塩醤油あるいは低食塩醤油調味料に、本発明の塩味増強剤を添加する方法としては、単に従来の方法で製造された減塩醤油に添加するだけでよいが、醤油の製造工程中の他の段階で添加してもよい。特に、塩化カリウムはどの段階で添加してもよく、例えば（１）通常の醤油の製造法において仕込み水として塩化カリウムと食塩の混合溶液を用いる、（２）塩化カリウム単独の溶液を仕込み水として用いて得た醤油と、別に食塩水を単独で仕込み水として用いて得た醤油を混合する、（３）食塩水を仕込み水として用いた通常の醤油を電気透析、膜処理等によって食塩を脱塩処理し、この醤油にＫＣｌを添加する方法等が挙げられる。ここに用いられる塩化カリウムとしては、通常の塩化カリウム、または塩化カリウム高濃度含有海水塩などが挙げられる。
動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物とアルギニンは、できあがった減塩醤油に添加するのが好ましい。したがって、市販の減塩醤油に動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物、アルギニン及び塩化カリウムを添加することにより容易に本発明品を製造することができる。
動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物は低食塩醤油又は低食塩醤油調味料中に０．５〜２０．０重量％含有するように添加するのが好ましく、２．０〜１０．０重量％が特に好ましい。塩化カリウムは低食塩醤油又は低食塩醤油調味料中に１．０〜２０．０重量％含有するように添加するのが好ましく、３．０〜１０．０重量％となる程度添加するのが特に好ましい。塩基性アミノ酸は低食塩醤油又は低食塩醤油調味料中に０．１〜１０．０重量％含有するように添加するのが好ましく、０．５〜５．０重量％となる程度添加するのが特に好ましい。
As a method of adding the salty taste enhancer of the present invention to the low salt soy sauce or the low salt soy seasoning, it may be simply added to the low salt soy sauce produced by the conventional method. It may be added at this stage. In particular, potassium chloride may be added at any stage. For example, (1) a mixed solution of potassium chloride and sodium chloride is used as the feed water in a conventional soy sauce production method, and (2) a solution of potassium chloride alone is used as the feed water. The soy sauce obtained by using and mixing the soy sauce obtained using sodium chloride as a separate water separately. (3) Normal soy sauce using saline as the water is removed by electrodialysis, membrane treatment, etc. Examples of the method include salt treatment and adding KCl to the soy sauce. Examples of the potassium chloride used here include normal potassium chloride or sea salt containing high concentration of potassium chloride.
It is preferable to add the mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein and arginine to the finished low-salt soy sauce. Therefore, the product of the present invention can be easily produced by adding a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein, arginine and potassium chloride to commercially available reduced salt soy sauce.
It is preferable to add the mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein so as to contain 0.5 to 20.0% by weight in low salt soy sauce or low salt soy sauce seasoning, and 2.0 to 10.0% by weight is particularly preferred. Potassium chloride is preferably added so as to be contained in low salt soy sauce or low salt soy sauce seasoning in an amount of 1.0 to 20.0% by weight, particularly preferably 3.0 to 10.0% by weight. preferable. The basic amino acid is preferably added so as to be contained in a low salt soy sauce or low salt soy seasoning in an amount of 0.1 to 10.0% by weight, and is preferably added to an amount of 0.5 to 5.0% by weight. Particularly preferred.
以下に本発明の実施例を記載するが、本発明はこれらに何ら限定されるものではない。 Examples of the present invention will be described below, but the present invention is not limited thereto.
分析方法
1．食塩含量の測定
食塩含量の測定は、以下の方法に従って行った。即ち、試料を１％ HClにて25倍に希釈した後30分間振とうし、ナトリウムイオンを抽出した後、抽出試料を任意の量の1％
HClにて希釈し、原子吸光光度計（日立ハイテクノロジーズ製、Z-2000）によりナトリウム含量を測定した。食塩量は、得られたナトリウム含量に2.54を乗じ算出した。
Analysis method
1． Measurement of salt content The salt content was measured according to the following method. That is, after diluting the sample 25-fold with 1% HCl and shaking for 30 minutes to extract sodium ions, the extracted sample was 1% of an arbitrary amount.
After diluting with HCl, the sodium content was measured with an atomic absorption photometer (manufactured by Hitachi High-Technologies, Z-2000). The amount of salt was calculated by multiplying the obtained sodium content by 2.54.
2．有効成分量の測定
蛋白質の酵素分解物のBrixから食塩量を引いたものを蛋白質の酵素分解物の有効成分量とした。なお、BrixはBrixメーター（アタゴ製、PAL-1）を用いて測定した。
2． Measurement of the amount of active ingredient The amount of the active ingredient of the enzymatic degradation product of protein was obtained by subtracting the amount of salt from Brix of the enzymatic degradation product of protein. Note that Brix was measured using a Brix meter (manufactured by Atago, PAL-1).
3．塩味増強作用（塩味増強率）の測定
食塩濃度を0.49％(w/w)に調整した試料溶液の塩味強度を、尺度基準法により測定した。即ち、0.49％(w/w) 、0.625％(w/w)、0.76％(w/w)、0.955％(w/w)に調整した食塩標準溶液の塩味強度と、試料溶液の塩味強度を比較し、試料溶液の塩味強度が4点の食塩標準溶液の濃度を直線で結んだ場合、試料溶液の塩味がどのあたりに位置するかで評価した。パネルは、飲食品の調味の専門家で構成した。また試料溶液の塩味増強率は、0.49％の食塩溶液の塩味強度をどの程度増強させたかを示すため、以下の式にて算出した。
3． Measurement of salty taste enhancing action (salt taste enhancing rate) The salty taste intensity of the sample solution adjusted to a salt concentration of 0.49% (w / w) was measured by a scale standard method. That is, the salty strength of the salt standard solution adjusted to 0.49% (w / w), 0.625% (w / w), 0.76% (w / w), 0.955% (w / w) and the salty strength of the sample solution In comparison, when the concentration of the salt standard solution having a salt solution strength of 4 points was connected by a straight line, the sample solution was evaluated according to where the salt taste was located. The panel consisted of food and beverage seasoning experts. Further, the salty taste enhancement rate of the sample solution was calculated by the following formula in order to show how much the salty strength of the 0.49% salt solution was enhanced.
各種動物蛋白素材酵素分解物の製造
カツオ煮汁エキス：NP-40（日本水産製、粗蛋白：40.0％）25.0g、スケソウ魚肉粉末（日本水産製、粗蛋白：88.8％）11.3g、カゼイン：サンラクトS-3（太陽化学製、粗蛋白：93.0％）10.8g、豚ゼラチン：AP-100（新田ゼラチン製、粗蛋白：93.0％）10.8g、卵白：卵白K（キューピータマゴ製、粗蛋白：86.5％）11.6gをそれぞれ蒸留水に分散させ2N NaOHにてpH8.0に調整後、さらに加水し100gとした。それぞれの反応液にスミチームMP（新日本化学工業製）0.1ｇを加え、50℃で24時間反応させた。反応後、95℃で30分間加熱して酵素を失活させ、7000回転、15分間にて遠心分離（サクマ製、50A-IV型）とろ過（アドバンテック製、NO.2ろ紙）を行い、各種動物蛋白素材の酵素分解物を得た。各素材と実施例の番号及びBrix、NaCl量との対応を、以下の表１に示す。
Manufacture of various animal protein material enzymatic decomposition products Skipjack soup extract: NP-40 (manufactured by Nihon Suisan Co., Ltd., crude protein: 40.0%) 25.0g, Japanese apricot fish meat powder (manufactured by Nihon Suisan Co., Ltd., crude protein: 88.8%), 11.3g casein S-3 (manufactured by Taiyo Chemical Co., Ltd., crude protein: 93.0%), 10.8 g pork gelatin: AP-100 (manufactured by Nitta Gelatin, crude protein: 93.0%), 10.8 g, egg white: egg white K (manufactured by Kewpie Tamago, crude protein: 86.5%) 11.6 g was dispersed in distilled water, adjusted to pH 8.0 with 2N NaOH, and then further added to 100 g. To each reaction solution, 0.1 g of Sumiteam MP (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added and reacted at 50 ° C. for 24 hours. After the reaction, heat the enzyme at 95 ° C for 30 minutes to deactivate the enzyme, perform centrifugation (Sakuma, 50A-IV type) and filtration (Advantech, NO.2 filter paper) at 7000 rpm for 15 minutes. An enzymatic degradation product of animal protein material was obtained. Table 1 below shows the correspondence between each material and the example numbers and the Brix and NaCl amounts.
各種植物蛋白素材酵素分解物の製造
小麦グルテン：A-グル-G（グリコ栄養製、粗蛋白：89.8％）11.1g、分離大豆蛋白：フジプロFX（不二製油製、粗蛋白：93.6％）10.7gをそれぞれ蒸留水に分散させ2N HClにてpH3.0に調整後、さらに加水し100gとした。それぞれの反応液にモルシンF（キッコーマン製）及びオリエンターゼ20A（HBI製）をそれぞれ0.1ｇ加え、50℃で24時間反応させた。反応後、95℃で30分間加熱して酵素を失活させ、7000回転、15分間にて遠心分離（サクマ製、50A-IV型）とろ過（アドバンテック製、NO.2ろ紙）を行い、各種動物蛋白素材の酵素分解物を得た。各素材と実施例の番号及びBrix、NaCl量との対応を、以下の表２に示す。
Manufacture of various plant protein material enzyme degradation products Wheat gluten: A-Glu-G (Glyco Nutrition, Crude Protein: 89.8%) 11.1 g, Isolated Soy Protein: Fujipro FX (Fuji Oil, Crude Protein: 93.6%) 10.7 Each g was dispersed in distilled water, adjusted to pH 3.0 with 2N HCl, and then further added to 100 g. To each reaction solution, 0.1 g of morsine F (manufactured by Kikkoman) and orientase 20A (manufactured by HBI) was added and reacted at 50 ° C. for 24 hours. After the reaction, heat the enzyme at 95 ° C for 30 minutes to deactivate the enzyme, perform centrifugation (Sakuma, 50A-IV type) and filtration (Advantech, NO.2 filter paper) at 7000 rpm for 15 minutes. An enzymatic degradation product of animal protein material was obtained. Table 2 below shows the correspondence between each material and the example number and the Brix and NaCl amounts.
脱アミド化した各種植物蛋白素材酵素分解物の製造
分離大豆蛋白：フジプロFX（不二製油製、粗蛋白：93.6％）10.7g、調整豆乳蛋白：ソヤフィット（不二製油製、粗蛋白：60.1％）16.6g、コーングルテン：グルテンミール（王子コーンスターチ製、粗蛋白：73.1％）13.7g、小麦グルテン：A-グル-G（グリコ栄養製、粗蛋白：89.8％）11.1gをそれぞれ0.6N HClに分散させ100gとした。これらの分散液をオートクレーブにて120℃で120分間処理し、脱アミド化処理を行った。処理後、それぞれの反応液を2N NaOHにてpH3.0に調整後、加水し100gとした。それぞれの反応液にモルシンF（キッコーマン製）及びオリエンターゼ20A（HBI製）をそれぞれ0.1ｇ加え、50℃で24時間反応させた。反応後、95℃で30分間加熱して酵素を失活させ、7000回転、15分間にて遠心分離（サクマ製、50A-IV型）とろ過（アドバンテック製、NO.2ろ紙）を行い、各種動物蛋白素材の酵素分解物を得た。各素材と実施例の番号及びBrix、NaCl量との対応を、以下の表３に示す。
Manufacture of deamidated various plant protein material enzyme degradation products Soy protein isolate: Fujipro FX (Fuji Oil, crude protein: 93.6%) 10.7g, adjusted soymilk protein: Soyafit (Fuji Oil, crude protein: 60.1%) ) 16.6g, Corn Gluten: Gluten Meal (Oji Cornstarch, Crude Protein: 73.1%) 13.7g, Wheat Gluten: A-Glu-G (Glyco Nutrition, Crude Protein: 89.8%) 11.1g each in 0.6N HCl Disperse to 100 g. These dispersions were treated in an autoclave at 120 ° C. for 120 minutes for deamidation treatment. After the treatment, each reaction solution was adjusted to pH 3.0 with 2N NaOH and then added to 100 g. To each reaction solution, 0.1 g of morsine F (manufactured by Kikkoman) and orientase 20A (manufactured by HBI) was added and reacted at 50 ° C. for 24 hours. After the reaction, heat the enzyme at 95 ° C for 30 minutes to deactivate the enzyme, perform centrifugation (Sakuma, 50A-IV type) and filtration (Advantech, NO.2 filter paper) at 7000 rpm for 15 minutes. An enzymatic degradation product of animal protein material was obtained. Table 3 below shows the correspondence between each material and the example numbers and the Brix and NaCl amounts.
本発明塩味増強剤の評価
実施例２から４にて作製した本発明塩味増強剤の作用を評価した。有効成分が１w/w％となるように本発明塩味増強剤を添加した。次に、評価液中の塩化ナトリウム濃度が0.49w/w％、アルギニン濃度が0.35w/w％となるように10w/w％ 塩化ナトリウム溶液及び10w/w％ アルギニン溶液を添加し調整した。さらにpH6.0になるように2N HClにて調整した後、蒸留水を加え100gとし、評価液とした。表４に評価液の組成を示す。この評価液を用いて、実施例１の3.に記載の尺度基準法により、本発明塩味増強剤の作用を評価した。これらの溶液の塩味増強作用を評価した結果を図１に示す。
Evaluation of the salty taste enhancer of the present invention The action of the salty taste enhancer of the present invention prepared in Examples 2 to 4 was evaluated. The salty taste enhancer of the present invention was added so that the active ingredient was 1 w / w%. Next, 10 w / w% sodium chloride solution and 10 w / w% arginine solution were added and adjusted so that the sodium chloride concentration in the evaluation solution was 0.49 w / w% and the arginine concentration was 0.35 w / w%. Furthermore, after adjusting with 2N HCl so that it might become pH 6.0, distilled water was added and it was set as 100g, and it was set as the evaluation liquid. Table 4 shows the composition of the evaluation solution. Using this evaluation solution, the action of the salty taste enhancer of the present invention was evaluated by the scale standard method described in 3. of Example 1. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.
この結果、各種蛋白素材の酵素分解物は単独で用いるよりも、動物蛋白酵素分解物、特に魚介類抽出物の酵素分解物と植物蛋白酵素分解物とを組み合わせて使用すると相乗効果により、高い塩味増強効果を示すことが示された。 As a result, the enzymatic degradation products of various protein materials are used in combination with animal protein enzymatic degradation products, particularly fish and shellfish extract enzymatic degradation products and plant protein enzymatic degradation products, rather than using them alone. It was shown to show an enhancement effect.
動物蛋白酵素分解物と植物蛋白酵素分解物の配合量
実施例２及び４にて作製した酵素分解物の配合量をかえて塩味増強作用を評価した。表５に評価液の組成を示す。なお、各評価液は、2N HClにてpH6.0に調整した。この評価液を用いて、実施例１の3.に記載の尺度基準法により、本発明塩味増強剤の作用を評価した。これらの溶液の塩味増強作用を評価した結果を図２に示す。
Blending amount of animal protein enzyme degradation product and plant protein enzyme degradation product The salty taste enhancing action was evaluated by changing the blending amount of the enzyme degradation product prepared in Examples 2 and 4. Table 5 shows the composition of the evaluation solution. Each evaluation solution was adjusted to pH 6.0 with 2N HCl. Using this evaluation solution, the action of the salty taste enhancer of the present invention was evaluated by the scale standard method described in 3. of Example 1. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.
この結果、本発明塩味増強剤の塩味増強作用は、合計の有効性分量が０．５％程度以上で明確な効果を示し、両酵素分解物の比率は１：９〜９：１の範囲効果を示し、特に１：３〜３：１において高い効果を示した。 As a result, the salty taste enhancing action of the salty taste enhancer of the present invention shows a clear effect when the total effective amount is about 0.5% or more, and the ratio of both enzyme degradation products is a range effect of 1: 9 to 9: 1. In particular, a high effect was exhibited at 1: 3 to 3: 1.
カツオ煮汁エキス酵素分解物の作製
カツオ煮汁エキス（NP-40、日本水産製）1kgに2kgの水を加え、カツオ煮汁エキス希釈液を作製した。このカツオ煮汁エキス希釈液に、スミチームMP（新日本化学工業製）3.85gを加えて、50℃で反応させた。スミチームMP添加後、経時的に試料を採取し、95℃で30分間加熱して酵素を失活させ、7000回転、15分間にて遠心分離とろ紙によるろ過を行い、カツオ煮汁エキス酵素分解物を得た。各酵素反応時間におけるBrix及びNaCl含量を表６に示す。
Preparation of bonito soup extract
分離大豆蛋白酵素分解物の作製
分離大豆蛋白：フジプロ515L（フジプロテイン製、粗蛋白：93.6％）120gに880gの水を加え、アルカラーゼ（ノボザイムス製）を0.6g添加し、55℃で4時間反応させた。反応後、2N HClにてpH4.0に調整し、オリエンターゼAY（エイチビィアイ製）を0.6g添加し、50℃で反応させた。オリエンターゼAY添加後、経時的に試料を採取し、95℃で30分間加熱して酵素を失活させ、7000回転、15分間にて遠心分離とろ紙によるろ過を行い、分離大豆蛋白酵素分解物を得た。各酵素反応時間におけるBrix及びNaCl含量を表６に示す。
Preparation of isolated soybean protein enzyme degradation product 880 g of water was added to 120 g of soy protein isolate FUJIPRO 515L (Fuji Protein, crude protein: 93.6%), 0.6 g of Alcalase (Novozymes) was added, and the reaction was carried out at 55 ° C for 4 hours. I let you. After the reaction, the pH was adjusted to 4.0 with 2N HCl, and 0.6 g of orientase AY (manufactured by HI) was added and reacted at 50 ° C. After adding orientase AY, samples are collected over time, heated at 95 ° C for 30 minutes to inactivate the enzyme, centrifuged at 7000 rpm for 15 minutes, filtered through filter paper, and separated soybean protein enzyme degradation product Got. Table 6 shows the Brix and NaCl contents in each enzyme reaction time.
塩味増強剤の評価
実施例７及び８にて作製した酵素分解物の作用を評価した。実施例７の有効成分が0.5w/w％及び実施例８の有効成分が0.5w/w％となるように添加した。次に、評価液中の塩化ナトリウム濃度が0.49w/w％、アルギニン（Arg）濃度が0.35w/w％となるように10w/w％ 塩化ナトリウム溶液及び10w/w％ アルギニン溶液を添加し調整した。さらにpH6.0になるように2N HClにて調整した後、蒸留水を加え100gとし、評価液とした。表７に評価液の組成を示す。この評価液を用いて、尺度基準法により、本発明塩味増強剤の作用を評価した。これらの溶液の塩味増強作用を評価した結果を図３に示す。
図３に示されるように、酵素反応時間は蛋白質と酵素の組み合わせや反応条件によるが、８〜１２時間以上、好ましくは１６〜２４時間以上であることが示された。それ以上になると反応は頭打ちになるので、必要以上に長く反応する必要はない。
Evaluation of salty taste enhancer The action of the enzyme degradation product prepared in Examples 7 and 8 was evaluated. It added so that the active ingredient of Example 7 might be 0.5 w / w%, and the active ingredient of Example 8 might be 0.5 w / w%. Next, add 10w / w% sodium chloride solution and 10w / w% arginine solution to adjust the sodium chloride concentration in the evaluation solution to 0.49w / w% and arginine (Arg) concentration to 0.35w / w%. did. Furthermore, after adjusting with 2N HCl so that it might become pH 6.0, distilled water was added and it was set as 100g, and it was set as the evaluation liquid. Table 7 shows the composition of the evaluation liquid. Using this evaluation solution, the action of the salty taste enhancer of the present invention was evaluated by the scale standard method. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.
As shown in FIG. 3, the enzyme reaction time was 8 to 12 hours or more, preferably 16 to 24 hours or more, depending on the combination of protein and enzyme and reaction conditions. Beyond that, the reaction reaches its peak, so it is not necessary to react longer than necessary.
アミノ態窒素の測定
実施例７及び８にて作製した酵素分解物のアミノ態窒素を測定した。アミノ態窒素はホルモール法にて測定した。すなわち、実施例７及び８にて作製した酵素分解物についてフリーズドライを行ったものを試料とした。試料を0.5g採取し、メスフラスコを用いて蒸留水にて100mlに定容した。ろ紙によるろ過を行い、試料液とした。試料液を20ml採取し、0.1N 水酸化ナトリウムを用いてpH8.3に調整した。0.1N 水酸化ナトリウムにてpH8.3に調整したホルマリンを10ml添加し、0.1N 水酸化ナトリウムを用いてpH8.3になるまでビュレットにて滴定を行い、滴定量を測定した。アミノ態窒素は下式により算出した。これらの酵素分解物試料のアミノ態窒素の測定結果を表８に示す。
Measurement of amino nitrogen The amino nitrogen of the enzyme degradation products prepared in Examples 7 and 8 was measured. Amino nitrogen was measured by the formol method. That is, samples obtained by freeze drying the enzyme degradation products prepared in Examples 7 and 8 were used. A sample of 0.5 g was taken and made up to 100 ml with distilled water using a volumetric flask. Filtration with filter paper was performed to obtain a sample solution. 20 ml of the sample solution was collected and adjusted to pH 8.3 using 0.1N sodium hydroxide. 10 ml of formalin adjusted to pH 8.3 with 0.1N sodium hydroxide was added, titrated with a burette using 0.1N sodium hydroxide until pH 8.3, and titration was measured. The amino nitrogen was calculated by the following formula. Table 8 shows the measurement results of amino nitrogen of these enzyme degradation product samples.
これらの結果によれば、各酵素反応時間におけるカツオ煮汁エキス酵素分解物の塩味増強効果とアミノ態窒素との間に高い相関関係（R2＝0.9631）が認められた。同様に各酵素反応時間における大豆酵素分解物の塩味増強効果とアミノ態窒素との間に高い相関関係（R2＝0.9863）が認められた。蛋白質の酵素分解はアミノ態窒素が動物蛋白質分解物の場合１．８％以上、植物蛋白質分解物の場合、２．５％以上程度に分解させるのが好ましいことが示された。 According to these results, a high correlation (R 2 = 0.9631) was observed between the salty taste enhancing effect of the bonito soup extract enzymatic degradation product and amino nitrogen in each enzyme reaction time. Similarly, a high correlation (R 2 = 0.9863) was observed between the salty taste enhancing effect of soybean enzyme degradation products and amino nitrogen in each enzyme reaction time. It was shown that it is preferable that the enzymatic degradation of the protein is degraded to about 1.8% or more when the amino nitrogen is an animal protein degradation product and to about 2.5% or more when the plant protein degradation product is used.
ジペプチド含有量の測定
実施例７及び８にて作製した酵素分解物について陽イオン交換カラム及び活性炭カラムにより処理を行い、高速液体クロマトグラフィーによりジペプチド含量を測定した。
（１）陽イオン交換カラム処理
実施例７及び８にて作製した酵素分解物についてフリーズドライを行ったものを試料とし、0.5N塩酸溶液にて希釈し、Dowex 50W×4（200〜400メッシュ、H＋型、室町テクノス製）のカラムに充填し、カラム容量の5倍量の蒸留水にて洗浄して非吸着画分を除いた。吸着画分は、カラム容量の5倍量の2N アンモニア溶液にて溶出させ、回収した。得られた吸着画分は、真空中で蒸発乾固させ、蒸留水に溶解させた。
（２）活性炭カラム処理
上記陽イオン交換カラム処理により得られた吸着画分を活性炭（二村化学工業製）のカラムに充填し、カラム容量の5倍量の蒸留水にて洗浄して非吸着画分を回収した。得られた非吸着画分は、真空中で蒸発乾固させ、蒸留水に溶解させた。
（３）高速液体クロマトグラフィーによる分析
上記活性炭カラム処理により得られた非吸着画分を高速液体クロマトグラフィー（東ソー製、LC-8020）により分析した。カラムはゲルろ過カラム(ワイエムシィ製、YMC-Pack Diol60:500×8.0mm)を用い、0.2M NaClを含む0.1M リン酸緩衝液pH7.0とアセトニトリルが7:3となるように調整した溶離液にて分析し、220nmにて検出した。表９に標準物質の保持時間を示す。オリゴペプチドについては保持時間が0分から23.5分、ジペプチドについては23.5分から25分、遊離アミノ酸については25分以降の領域とした。ジペプチド含量は下式により算出した。これら酵素分解物試料のジペプチド含量を図４に示す。
Measurement of Dipeptide Content The enzyme degradation products prepared in Examples 7 and 8 were treated with a cation exchange column and an activated carbon column, and the dipeptide content was measured by high performance liquid chromatography.
(1) Cation exchange column treatment The enzyme-decomposed products prepared in Examples 7 and 8 were freeze-dried, diluted with 0.5N hydrochloric acid solution, and Dowex 50W × 4 (200-400 mesh, A column of H + type (Muromachi Technos) was packed and washed with 5 times the column volume of distilled water to remove the non-adsorbed fraction. The adsorbed fraction was collected by elution with a 2N ammonia solution having a
(2) Activated carbon column treatment The adsorbed fraction obtained by the above cation exchange column treatment is packed in a column of activated carbon (manufactured by Futura Chemical) and washed with 5 times the column volume of distilled water to remove the non-adsorbed fraction. Minutes were collected. The obtained non-adsorbed fraction was evaporated to dryness in a vacuum and dissolved in distilled water.
(3) Analysis by high performance liquid chromatography The non-adsorbed fraction obtained by the activated carbon column treatment was analyzed by high performance liquid chromatography (LC-8020, manufactured by Tosoh Corporation). The column was a gel filtration column (YMC-Pack Diol 60: 500 x 8.0 mm), and the eluent was adjusted so that 0.1 M phosphate buffer pH 7.0 containing 0.2 M NaCl and acetonitrile was 7: 3. And detected at 220 nm. Table 9 shows the retention time of the standard substance. For oligopeptides, the retention time ranged from 0 to 23.5 minutes, for dipeptides from 23.5 to 25 minutes, and for free amino acids from 25 minutes onwards. The dipeptide content was calculated by the following formula. The dipeptide content of these enzyme degradation product samples is shown in FIG.
これらの結果から、カツオ煮汁エキス酵素分解物においても、大豆酵素分解物においても塩味増強作用が強い分解物のほうが、ジペプチド含量が高いことが示された。本発明の蛋白質酵素分解物を製造する際にはジペプチド含量を指標にして、ジペプチドの含量が高くなるよう分解するのが好ましいことが示された。 From these results, it was shown that the digestion product having a strong salty taste enhancing action has a higher dipeptide content in both the bonito soup extract enzymatic degradation product and the soybean enzymatic degradation product. It has been shown that when the protein enzyme degradation product of the present invention is produced, it is preferable to decompose so that the dipeptide content becomes high using the dipeptide content as an index.
カツオ煮汁エキス酵素分解物と大豆酵素分解物の濃縮混合調味液の製造
実施例７で作製したカツオ煮汁エキス酵素分解物(実施例7-5)と実施例８で作製した大豆酵素分解物(実施例8-5)をそれぞれBrix62となるようにエバポレーター（EYELA製）にて減圧濃縮を行い、酵素分解物の濃縮物を作製した。これら酵素分解物の濃縮物を重量比1:1となるように混合し、カツオ煮汁エキス酵素分解物と大豆酵素分解物の濃縮混合物を作製した。さらに食塩を2w/w%量添加し、95℃で5分間加熱を行ないカツオ煮汁エキス酵素分解物と大豆酵素分解物の濃縮混合調味液とした。
Production of concentrated mixed seasoning liquid of bonito soup extract enzyme digest and soybean enzyme digest bonito soup extract enzyme digest (Example 7-5) prepared in Example 7 and soybean enzyme digest manufactured in Example 8 Example 8-5) was concentrated under reduced pressure with an evaporator (manufactured by EYELA) so as to be Brix62, and a concentrate of the enzyme degradation product was prepared. These concentrates of enzyme degradation products were mixed at a weight ratio of 1: 1 to prepare a concentrated mixture of skipjack soup extract enzyme degradation product and soybean enzyme degradation product. Further, 2 w / w% of sodium chloride was added, and the mixture was heated at 95 ° C. for 5 minutes to obtain a concentrated mixed seasoning solution of the bonito soup extract enzymatic degradation product and the soybean enzymatic degradation product.
本発明の塩味増強剤を用いて、通常の醤油と同程度に塩味を感じる減塩醤油を製造するため、塩化カリウムの濃度を一定にし、実施例１２で作製したカツオ煮汁エキス酵素分解物と大豆酵素分解物の濃縮混合調味液とアルギニンの添加量を変化させて、最適な添加濃度について検討した。通常の醤油のままでは官能検査をするのに適さないので、20倍希釈した溶液を調整して、官能検査により対照品と比較した。
表１１に示す配合にて、サンプルを調製した。実施例１２の濃縮混合調味液由来の塩分量が異なるため、差の分量の食塩を添加し、最終食塩濃度が0.41重量％となるよう調製した。また、アルギニンによるｐＨの変化はリンゴ酸を添加して、比較対照品と同じｐＨ5.34に調整した。減塩醤油（ヤマサ減塩醤油、本醸造濃口醤油、塩分濃度8.29重量％、ＫＣｌ濃度0.90重量％ヤマサ醤油株式会社製）を減塩醤油原料として用いた。原料の減塩醤油に食塩8.29重量％を再度添加して通常の醤油程度の食塩濃度に調整したものを比較対照品とした。
Using the salty taste enhancer of the present invention to produce a reduced salt soy sauce that feels as salty as normal soy sauce, the concentration of potassium chloride was kept constant, and the bonito soup extract enzyme-decomposed product and soybean produced in Example 12 The optimum addition concentration was examined by changing the amounts of the concentrated mixed seasoning liquid of enzyme degradation products and arginine. Since ordinary soy sauce is not suitable for the sensory test, a 20-fold diluted solution was prepared and compared with the control product by the sensory test.
Samples were prepared with the formulation shown in Table 11. Since the amount of salt derived from the concentrated mixed seasoning liquid of Example 12 was different, salt of the difference was added to prepare a final salt concentration of 0.41% by weight. Further, the pH change caused by arginine was adjusted to the same pH of 5.34 as that of the comparative control product by adding malic acid. Low-salt soy sauce (Yamasa low-salt soy sauce, main brewing concentrated soy sauce, salinity concentration 8.29 wt%, KCl concentration 0.90 wt% manufactured by Yamasa Soy Sauce Co., Ltd.) was used as a low-salt soy sauce raw material. A comparative control product was prepared by adding 8.29% by weight of salt again to the raw salt-reduced soy sauce and adjusting the salt concentration to the level of ordinary soy sauce.
配合１〜３はいずれも比較対照品と比べて、十分な塩味が感じられバランスのよい味であった。配合４、５は比較対照品と比べて塩味がかなり弱く添加量が不十分であると判断された。配合６〜９では、アルギニンに対して実施例１２の濃縮混合調味液の比率を多くしていくと旨味のバランスが強くなりすぎ、醤油本来のバランスと異なる方向に向かうことがわかった。アルギニン１に対して実施例１２の濃縮混合調味液は２〜４、特に３前後の比率で添加するのが好ましかった。
In each of
減塩醤油（ヤマサ減塩醤油、本醸造濃口醤油、塩分濃度８．２９重量％、ヤマサ醤油株式会社製）を原料として用いて、本発明の醤油を製造した。
表１２に示す配合で減塩醤油に塩化カリウム、実施例１２の濃縮混合調味液、アルギニン、リンゴ酸を添加混合した。配合４は減塩醤油に減塩分の食塩を再度添加した配合であり、通常の醤油のかわりに比較する対照品である。
下記の配合の醤油を0.5重量％水溶液にして官能検査を行った。
本発明品である配合１及び配合２は配合４と同程度の塩味を感じたが、配合１ではわずかに塩化カリウムのえぐ味が感じられたので、塩化カリウムの濃度は7重量％以下にするか、7重量％以上使用する場合はえぐ味のマスキング剤を併用することが好ましいことがわかった。また配合３では塩分において物足りなさを感じるものであり、3重量％程度の塩化カリウムの添加は必要であることがわかった。
The soy sauce of this invention was manufactured using the low salt soy sauce (Yamasa low salt soy sauce, this brewing thick soy sauce, the salt concentration of 8.29 weight%, Yamasa Shoyu Co., Ltd. product) as a raw material.
Potassium chloride, the concentrated mixed seasoning liquid of Example 12, arginine, and malic acid were added to and mixed with the reduced salt soy sauce shown in Table 12. Formulation 4 is a formulation in which reduced-salt soy sauce is added again with reduced-salt salt, and is a control product to be compared instead of ordinary soy sauce.
The soy sauce of the following mixing | blending was made into 0.5 weight% aqueous solution, and the sensory test was done.
原料の減塩醤油として減塩醤油（キッコーマン減塩醤油、本醸造濃口醤油、塩分濃度８．１６重量％、キッコーマン醤油株式会社製）を用いて実施例１４と同様に表１３の配合にて本発明の醤油を製造した。
本実施例においても実施例１４の結果と同様に、配合１、２は配合３と同程度の塩味を感じる醤油であった。
Using the low-salt soy sauce (Kikkoman low-salt soy sauce, Honjozo-no-kochi soy sauce, salt concentration of 8.16% by weight, manufactured by Kikkoman Soy Sauce Co., Ltd.) Invented soy sauce was produced.
Also in this example, as in the result of Example 14,
本発明低食塩醤油を用いた食品の製造（めんつゆ）
実施例１４の配合２の低食塩醤油を用いてめんつゆを製造した。低食塩醤油32％、砂糖13％、カツオ昆布エキス5％、みりん1％、グルタミン酸ナトリウム0.5％、核酸系調味料0.05％、酵母エキス0.2％、食塩1％を使用して、市販の3倍濃縮相当の濃縮めんつゆ100mlを作成した。原材料を混ぜ合わせ、均一に溶かし、ビニールのパウチに入れ、85℃(±5℃)10分間の加熱の後に急冷し、6倍に希釈してめんつゆとした。
低食塩醤油を用いることで、醤油由来の食塩量は通常の醤油を用いた場合の約１／２になっているにもかかわらず、めんつゆの味は通常の醤油を用いて製造したものと塩味や風味において遜色ないものであった。
Manufacture of foods using the present low salt soy sauce
Noodle soup was prepared using the low salt soy sauce of
Although the amount of salt derived from soy sauce is about ½ that of normal soy sauce, the taste of noodle soup is the same as that produced using normal soy sauce And inferior in flavor.
本発明において得られる低食塩醤油又は低食塩醤油調味料は、通常と同様に醤油を使用すれば、味は通常と同様の塩味を有するにもかかわらず、食塩摂取量を低減することができる。したがって、高血圧症患者や高血圧予防のための健康食品、特殊栄養食品としての利用が可能である。そして、低食塩であるにも拘らず塩味を程よく有するため、通常の食塩濃度を有する醤油と同様に、刺身、天ぷら、漬物用等に付け醤油として、納豆、豆腐等に掛け醤油として、また麺つゆ、たれ、ドレッシング、ラーメン用スープ等の素材用醤油として利用可能である。また、佃煮、水産練り製品、畜産練り製品などの加工用醤油としても利用可能である。 If the low salt soy sauce or low salt soy seasoning obtained in the present invention uses soy sauce as usual, the salt intake can be reduced although the taste has the same salty taste as usual. Therefore, it can be used as a hypertensive patient, a health food for preventing hypertension, and a special nutrition food. And because it has a moderate saltiness despite its low salt, it can be used as a soy sauce for sashimi, tempura, pickles, etc. It can be used as a soy sauce for ingredients such as soup, sauce, dressing and ramen soup. It can also be used as soy sauce for processing boiled fish, marine products, livestock products, etc.
Claims (5)
魚介類の蛋白質の蛋白加水分解酵素による分解物であって、アミノ態窒素を1.76％以上含むように分解された分解物、及び大豆、小麦、トウモロコシ、米のいずれかの蛋白質の脱アミド化した、蛋白加水分解酵素による分解物であって、アミノ態窒素を2.07％以上含むように分解された分解物を１：５−５：１の比率で含有する混合物を０．５〜２０．０重量％、塩化カリウム１．０〜２０．０重量％及び塩基性アミノ酸０．１〜１０．０重量％を含有することを特徴とする塩味が増強された食塩濃度が１３重量％以下の低食塩醤油又は低食塩醤油調味料。 A protein hydrolyzate of animal protein that is meat or internal organs of livestock meat, poultry, and fish, which is decomposed to contain 1.76% or more of amino nitrogen and soy protein A mixture containing an enzymatic degradation product by a proteolytic enzyme, which is degraded to contain 2.07% or more of amino nitrogen, in a ratio of 1: 5 to 5: 1; or
Degradation product of seafood protein by proteolytic enzyme, which is degraded to contain 1.76% or more of amino nitrogen, and any protein of soybean, wheat, corn or rice is deamidated 0.5-20.0% by weight of a mixture containing a hydrolyzed protein hydrolyzate containing 2.07% or more of amino nitrogen in a ratio of 1: 5-5: 1 %, Potassium chloride 1.0 to 20.0% by weight and basic amino acid 0.1 to 10.0% by weight Or low salt soy sauce seasoning.
The low salt soy sauce or low salt soy seasoning according to any one of claims 1 to 4 , wherein the pH is adjusted to 4.0 to 7.0.
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| KR101518267B1 (en) | 2012-06-29 | 2015-05-12 | (주)다손 | Preparing Method for Low Salinity Soy Sauces and Low Salinity Soy Sauces Prepared Therefrom |
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