JP5726437B2 - Container soup - Google Patents

Description

  The present invention relates to a container filled soup.

Since excessive intake of sodium chloride (sodium chloride) is likely to cause cardiovascular diseases such as high blood pressure and heart disease, soy sauce-containing liquid seasonings such as foods with a high salt content, especially soy sauce and soy sauce processed products such as ponzu There is growing interest in the intake of food. Also, soy sauce processed products such as soy sauce, soy sauce, and ponzu, which have a low salt content, have a problem that saltiness is insufficient and they may be used in addition, which does not lead to reduced intake of salt. Salt is known to contribute to sweetness, umami, and taste thickness in addition to its own salty taste. In processed soy sauce products such as soy sauce, soy sauce and ponzu, the decrease in salt content is a lack of salty taste. As well as other tastes.
Therefore, among the ingredients of the seasoning, by replacing some salt with potassium chloride to enhance the salty taste, and masking the nuisance derived from potassium, the salty content is low, but the salty taste is moderate. Techniques to be presented have been proposed (Patent Documents 1 and 2). In addition, techniques for adding salty taste enhancing substances such as ornithine and glycine ethyl ester are known (Non-Patent Documents 1 and 2).

  On the other hand, it has been known for a long time that amino acids play an important role in the taste of food. Glutamic acid is known as an umami taste, and threonine is known as an amino acid having a sweet taste (Non-patent Document 3).

JP 2006-149205 A JP 2009-27974

Agric. Biol. Chem., 53 (6), p.1625 (1989) Biosci. Biotech. Biochem., 59 (1), p.35 (1995) Amino Acids Handbook, p.47 (Ajinomoto Co., Inc., Industrial Research Committee, 2003)

As described above, a decrease in salt content has a problem in that not only the saltiness is insufficient, but also other tastes are affected and the flavor is reduced.
The present inventor has studied the flavor problems that occur when the salt content is reduced, while the above-described problems are mainly due to the flavor.

  An object of the present invention is to provide a container-filled soup with a good flavor despite a low salt content.

As a result of studying the soy sauce with good flavor and usefulness, the present inventor has moderate umami taste and dashi feeling even though the salt content is low by containing specific amounts of sodium, glutamic acid and threonine. The present inventors found that a container-filled soup with a good taste and a good taste can be obtained.
In the present application, “umami” means deliciousness derived from amino acids, nucleic acids, organic acids, etc., and “dashi” means not only umami, but also the depth and aroma of bonito, kelp, shiitake, etc. “Taste mass” means a balance of salty taste, umami taste, and sweetness.

That is, the present invention includes the following components (A), (B) and (C):
(A) Sodium 1.4-3.4 mass%
(B) Glutamic acid 1.0-2.0 mass%
(C) Threonine 0.03-0.23 mass%
And (B) a glutamic acid / (A) sodium ratio of 0.4 to 0.8 is provided.

  ADVANTAGE OF THE INVENTION According to this invention, although it is low salt content, it can provide moderate umami | taste, a feeling of soup stock, and can provide the container-packed soup with a good taste.

  The soy sauce of the present invention refers to a liquid seasoning containing soy sauce, dashi, etc., soy sauce is 1% or more, preferably 3 to 70%, more preferably 5 to 50%, further 5 to 40%, especially It contains 5-30%.

  The soy sauce of the present invention is a soy sauce to which “dashi” extracted from sugars and flavor materials (such as bonito, kombu and dried shiitake mushrooms) is added or to which this is added mirin, salt and other seasonings. In addition, it refers to a liquid used as a soup or a soup for noodles, prepared dishes, etc., such as 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.

  Examples of soy sauce used as a raw material for the soy sauce of the present invention include thick soy sauce, light soy sauce, tamari soy sauce, low salt soy sauce, low salt soy sauce, and the like. The use of low salt soy sauce of 5.5 g or less and low salt soy sauce of 3.55 g or less is preferable in terms of salt intake and flavor balance.

  The container-packed soup of the present invention (hereinafter also simply referred to as “tsuyu” or “the product of the present invention”) contains (A) sodium, (B) glutamic acid, and (C) threonine in specific amounts.

  The soup of the present invention contains (A) sodium in an amount of 1.4 to 3.4% by mass (hereinafter simply referred to as “%”), preferably 1.5 to 3.3%, more preferably 1.7 to The content of 3.2%, particularly 2.0 to 3.0% is preferable in that moderate salty taste and umami taste are expressed when diluted. Further, it is preferable in terms of suppression of excessive intake of sodium, flavor balance, expression of soy sauce, storage stability, and industrial productivity.

  In the present invention, sodium refers to “sodium” or “Na” in food ingredient labeling, and refers to those contained in the form of ions in soup (alkaline metals or alkaline earths other than sodium described below) The same applies to metals).

  When sodium is included in the soup of the present invention, inorganic sodium salts, organic acid sodium salts, amino acid sodium salts, nucleic acid sodium salts, and the like can be used. Specific examples include sodium chloride, sodium glutamate, sodium aspartate, sodium gluconate, sodium succinate, sodium inosinate, sodium guanylate, and a mixture of two or more thereof. Among these, it is preferable in terms of cost to use sodium chloride in the form of salt.

  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.

  The content of sodium (Na) in the soup of the present invention can be measured with an atomic absorption photometer.

  The content of (B) glutamic acid in the soup of the present invention is 1.0 to 2.0%, preferably 1.1 to 1.9%, more preferably 1.2 to 1.8%, especially 1.2 to 1.7% is preferable in terms of umami.

  The content of glutamic acid (Glu) in the soup according to the present invention refers to the total amount of the amount of free glutamic acid derived from soy sauce and the amount of free glutamic acid derived from raw materials added from other than soy sauce, and does not include peptide bodies. In other words, ingredients added from other than soy sauce include sake, wine and other sake used as a seasoning ingredient, and brewing seasonings (excluding soy sauce) such as miso (main mirin, mirin-style seasoning, salt mirin, etc.) In addition, it refers to various extracts such as plant extracts, animal extracts and yeast extracts, seasonings such as protein hydrolysates, or amino acids themselves. The content of glutamic acid can be measured by using an amino acid analyzer (“Soy sauce test method”, edited by Japan Soy Sauce Research Institute, sold by Sokyo Association Inc., 1985). As glutamic acid, L-glutamic acid, D-glutamic acid, DL-glutamic acid, and salts thereof can be used, but L-glutamic acid and sodium L-glutamate are preferable, and sodium L-glutamate is particularly preferable.

  When sodium glutamate is used, the present invention is constituted with sodium as component (A) and glutamic acid as component (B).

  The content of (C) threonine in the soup of the present invention is 0.03 to 0.23%, preferably 0.05 to 0.23%, more preferably 0.07 to 0.22%, especially The content of 0.1 to 0.15% is preferable in terms of umami, dashi, and taste.

  The content of threonine (Thr) in the soy sauce of the present invention means the total amount of the amount of free threonine derived from soy sauce and the amount of free threonine derived from the raw material 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.) ), Various extracts such as plant extracts, animal extracts and yeast extracts, seasonings such as protein hydrolysates, or amino acids themselves. The content of threonine can be measured using the aforementioned amino acid analyzer. As the threonine added as an amino acid, L-threonine, D-threonine, DL-threonine, and salts thereof can be used, and L-threonine is preferable.

  In the present invention, the mass ratio (B) / (A) of the component (A) to the component (B) is 0.4 to 0.8, more preferably 0.48 to 0.74, and further 0.5. It is preferable that it is ˜0.72 in terms of umami and taste.

  In the soup of the present invention, when the components (A), (B), and (C) are all included in a predetermined amount, the mass ratio (Glu / Thr) of the component (B) to the component (C) is 5 to 30. Further, 6 to 20, particularly 7 to 15 and especially 9 to 13 are more preferable in terms of umami taste, dashi sense, taste unity, and flavor balance.

  The soup of the present invention may contain (D) potassium. In this case, the content of potassium (hereinafter also referred to as K) is preferably less than 0.8%, more preferably 0.01 to 0.7%, even more preferably 0.02 to 0.6%, particularly 0.03 to 0.5%, especially 0.04 to 0.4% is preferable from the viewpoint of not producing a taste derived from potassium such as bitterness and pungent taste.

  In the present invention, the content of potassium (K) can be measured by an atomic absorption photometer as in the case of measuring the content of sodium (Na).

  In the soup of the present invention, when the components (A), (B), (C), (D) are all included in a predetermined amount, the sum of the components (A) and (B), the components (C) and (D ) And the mass ratio ((Na + Glu) / (Thr + K)) is preferably 8 to 40, more preferably 11 to 35, particularly 12 to 26, and particularly 18.5 to 21, It is preferable in terms of suppression of excessive intake, flavor balance, expression of soy sauce, storage stability, industrial productivity, umami, dashi, and taste.

  The soup of the present invention preferably contains 5 to 25% of (E) saccharide, more preferably 6 to 22%, further 7 to 20%, especially 8 to 19%, especially 9 to 17%. It is preferable from the standpoints of suppressing the off-tasting taste derived from potassium, storage stability, expression of dashi feeling, expression of citrus fruit juice, expression of rich and thick 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 erythritol content is preferably less than 3%, more preferably 0 to 2%, and particularly preferably 0.01 to 1% from the viewpoint of sweetness and flavor balance.

  In the soup of the present invention, the sugar content can be measured by using liquid chromatography (HPLC) (“soy sauce test method”, edited by Japan Soy Sauce Research Institute, Ltd., Soyyo Communication). Company sales, 1985).

  The soy sauce according to the present invention may contain one or more (F) umami seasonings selected from succinic acid, inosinic acid and guanylic acid. In this case, the addition amount of the umami seasoning is preferably 0.01 to 2% in terms of imparting a rich and thick soy sauce feeling and flavor balance. The umami seasoning is preferably 0.01 to 1.5%, more preferably 0.01 to 1.2%.

  In the soup of the present invention, when succinic acid is used as the component (F), it is preferable to use a succinate. For example, when disodium succinate is used, the sodium portion is used as the component (A), and the succinic acid portion is used as the component (F).

  In the soup of the present invention, when a nucleic acid seasoning such as inosinic acid or guanylic acid is used as the component (F), it is preferable to use a salt such as sodium inosinate or sodium guanylate. For example, when sodium inosinate (5'-inosin monophosphate disodium) is used, the sodium portion is used as component (A) and the inosinic acid portion is used as component (F) to constitute the present invention.

  The soy sauce of the present invention is produced by adjusting soy sauce as a base and (A) sodium, (B) glutamic acid, and (C) threonine to a predetermined amount, and filling the container with a stirred, mixed and dissolved seasoning liquid. can do. Other ingredients include umami seasonings, sugars, acidulants, inorganic salts, acids, excipients, spices, seasonings other than umami, antioxidants, colorants, preservatives, and enhancers as necessary. Ingredients that can be used in foods such as emulsifiers, herbs, vegetables, and water may be added.

  In addition, when adjusting the soy sauce of the present invention using reduced salt soy sauce or low salt soy sauce with reduced salt content (sodium content) as raw material, the raw soy sauce is prepared by electrodialysis or salting / dilution to reduce the salt content. Prepare soy sauce (low-salt soy sauce, low-salt soy sauce) and mix the components (A), (B) and (C) after the firing step, or electrodialyze or salt out the soy sauce after the firing step It can be produced by a method of preparing soy sauce (low-salt soy sauce, low-salt soy sauce) with a reduced salt content by mixing / diluting components (A), (B) and (C), etc.

  The soup of the present invention is preferably produced by heat treatment. It can be manufactured by filling the container with the soy sauce and then subjecting it to heat treatment, or preheating the soy sauce with a plate heat exchanger or the like and then filling 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.

  The soup of the present invention is filled in a container. 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 provided in a normal form such as a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), metal can, paper container, synthetic resin bag, glass bottle, etc. can do. 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.

Further, 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 the value (20 degreeC, relative humidity 60%) measured 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.

  By taking out the soy sauce of the present invention from the container and using it for the production, processing, and cooking of foods, effects such as soy sauce and good flavor balance can be obtained. Therefore, the present invention is also useful as a flavor improving method, a food processing / cooking method, and a food manufacturing method.

  The soup of the present invention can be used for various foods. By using the soy sauce of the present invention, it is possible to design a food with a small amount of salt because it has a moderate umami taste and a feeling of soaking even though the salt content is low.

  The food using the soup according to the present invention is not particularly limited as long as it contains salt at the time of eating, and examples thereof include cooked foods such as soaking, hot pot, boiled food, fried food, grilled food, steamed food, and vinegared food. . That is, as the use (use method) of the soup for the food of the present invention, the use for directly soaking these foods, the use for attaching these foods to the soup, the use for cooking with soup and ingredients, the use of soup Examples of use for producing processed foods.

  The content of the soy sauce of the present invention in the food is preferably 0.01 to 50%, more preferably 0.05 to 30%, especially 0.1 to 20%, especially 0.5 to 10%. Is preferable in terms of flavor balance, sodium and salt intake.

(Na and K analysis method)
The contents of Na and K were measured using an atomic absorption photometer (polarized Zeeman atomic absorption photometer Hitachi Z-6100).

(1) Examples 1 to 13 and Comparative Examples 1 to 7
In the formulation shown in Tables 1 and 2, soy sauce (special soy sauce soy sauce, Kikkoman Co., Ltd.), Kami white sugar (Mitsui Sugar Co., Ltd.), salt (Nihonkaisui Co., Ltd.), sodium L-glutamate (Kirin Kyowa Foods Co., Ltd.) )), L-threonine (Kirin Kyowa Foods Co., Ltd.), soup stock and water were put into a glass sample bottle (500 mL) and closed. Next, it was immersed and heated in a 90 ° C. bath for 1 minute to dissolve and produce a container-filled soup.
Dashi stock was prepared by the following method. 100 parts of water, 10 parts of bonito and 2 parts of kelp were placed in a pan and heated with a gas fire (city gas flow rate 2 L / min) for 20 minutes. The weight before and after the heating was measured, and the amount of water reduced by heating was added, followed by filtering with cooking paper (Reed Healthy Cooking Paper, Lion Co., Ltd.) to obtain broth.

  The savory taste of these soups was licked and subjected to sensory evaluation. Evaluation was made by three panelists, and the average score was used as the evaluation value. The evaluation criteria are shown below. The results are shown in Tables 1 and 2.

<Umami>
5: Very delicious.
4: There is umami.
3: Slightly lacking umami, but no problem.
2: Unsatisfactory umami.
1: Umami is very unsatisfactory.
<Dusk feeling>
5: The taste and aroma are very strong.
4: Strong taste for both taste and aroma.
3: Although the scent of dashi is slightly weak, the taste is dashi.
2: Both the taste and fragrance are slightly weak.
1: Both taste and fragrance are weak.
<Taste group>
5: The balance of salty taste, umami taste, and sweetness is very good.
4: Good balance of salty taste, umami taste and sweetness.
3: The balance of salty taste, umami taste, and sweetness is slightly broken, but there is no problem.
2: The balance of salty taste, umami taste, and sweetness is broken and is slightly bad.
1: The balance of salty taste, umami taste, and sweetness is poor.
<Comprehensive evaluation>
In the evaluation of umami, dashi, and taste, the lowest value was taken as the overall evaluation value.

Next, cooking evaluation (zaru soba) was performed. The cooking method and evaluation results are shown below.
<Cooking method>
Boiled commercially available buckwheat (Soba noodles Sarashina 80%, Obinata Co., Ltd.) with boiling water for 3 minutes, opened in a colander, rinsed with running water, and then drained well. Soba soup was prepared by diluting each soup of Example 2, Comparative Examples 2 and 6 twice with water (volume).
Sensory evaluation was performed according to the above method with soba noodles.

<Evaluation results>
Example 2 had a strong taste at the moment of eating, and had a good taste with a sense of umami, persistence and taste. On the other hand, Comparative Examples 2 and 6 were weak in dashi and taste and lost to the flavor of buckwheat.

Furthermore, cooking evaluation (fried egg) was performed. The cooking method and evaluation results are shown below.
<Cooking method>
10 g of each soup of Example 2, Comparative Examples 2 and 6 was added to and stirred with 60 g of the melted egg in which the chicken egg was well dissolved. Next, put it in an egg-baking machine (aluminum teflon coating, 18cm x 13cm) containing 1g of commercially available oil (Nisshin Canola Oil, Nisshin Oillio Group Co., Ltd.) 2 L / min) Wound 3 times to make fried eggs.

<Evaluation results>
The fried egg using Example 2 had umami and richness, and had a good sense of persistence and coherence of taste. On the other hand, the fried eggs using Comparative Examples 2 and 6 were unsatisfactory in umami and felt weak.

  As shown in the above examples, by containing specific amounts of glutamic acid and threonine in the salt-reduced soup sauce, a container-filled soup sauce having an appropriate umami taste and a feeling of soup and a good taste was obtained. Moreover, it was shown that even when this soup was used for cooking, it had a dashi feeling, umami taste, and a good taste, and had a good flavor.

Claims (2)

The following components (A), (B) and (C):
(A) Sodium 2.0-3.0 mass%
(B) Glutamic acid 1.2-1.7% by mass
(C) Threonine 0.1-0.15 mass%
And (B) glutamic acid / (A) sodium-packed soy sauce with a sodium ratio of 0.5 to 0.72. The container-packed soup according to claim 1 , wherein the content of (D) potassium is less than 0.8 mass%.