JP6058280B2 - Seasoning containing salt and alcohol - Google Patents
Seasoning containing salt and alcohol Download PDFInfo
- Publication number
- JP6058280B2 JP6058280B2 JP2012104620A JP2012104620A JP6058280B2 JP 6058280 B2 JP6058280 B2 JP 6058280B2 JP 2012104620 A JP2012104620 A JP 2012104620A JP 2012104620 A JP2012104620 A JP 2012104620A JP 6058280 B2 JP6058280 B2 JP 6058280B2
- Authority
- JP
- Japan
- Prior art keywords
- salt
- seasoning
- amino acid
- alcohol
- mass
- 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.)
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- 235000011090 malic acid Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- WWZKQHOCKIZLMA-UHFFFAOYSA-M octanoate Chemical compound CCCCCCCC([O-])=O WWZKQHOCKIZLMA-UHFFFAOYSA-M 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Chemical class OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 235000008729 phenylalanine Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- UQDJGEHQDNVPGU-UHFFFAOYSA-N serine phosphoethanolamine Chemical compound [NH3+]CCOP([O-])(=O)OCC([NH3+])C([O-])=O UQDJGEHQDNVPGU-UHFFFAOYSA-N 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- QEMXHQIAXOOASZ-UHFFFAOYSA-N tetramethylammonium Chemical compound C[N+](C)(C)C QEMXHQIAXOOASZ-UHFFFAOYSA-N 0.000 description 1
- 229960004799 tryptophan Drugs 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 150000003751 zinc Chemical class 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
本発明は、食塩およびアルコールを含有する調味料に関し、さらに詳細にはＤ−アミノ酸またはその塩を含有させてなる食塩およびアルコールを含有する調味料に関する。 The present invention relates to a seasoning containing salt and alcohol, and more particularly to a seasoning containing salt and alcohol containing a D-amino acid or a salt thereof.
みりんは、飲食品に使用した際に、好ましい香味の付与、甘味、うま味の付与、てり、つやの付与、臭みのマスキング、煮崩れ防止、調味成分の食材への浸透性向上等の様々な調理効果を奏する調味料として知られている。みりんは、製造工程において微生物によるアルコール発酵工程を有さないが、製品中にアルコールを含有し、酒税法上、酒類に分類される。 Mirin, when used in foods and drinks, has various flavors such as imparting a preferred flavor, sweetening, adding umami, adding terri, gloss, masking odors, preventing overcooking, and improving the penetration of seasoning ingredients into ingredients. It is known as a seasoning that has an effect. Mirin does not have an alcoholic fermentation process by microorganisms in the production process, but contains alcohol in the product and is classified as liquor under the Liquor Tax Law.
一方、発酵調味料（醸造調味料ともいう）は、製造の過程で微生物によるアルコール発酵工程を含み、製品中にもアルコールを含有するが、酒類のような製造法及び原料等の規定がないことから、その用途により種類も多い。しかし、発酵調味料は、食塩（塩化ナトリウム）を加える不可飲処置が行われることにより、酒税法上、酒類ではなく食品に分類される。すなわち、発酵調味料は食塩を含有する点でみりんとは異なる。 On the other hand, fermented seasonings (also called brewed seasonings) include an alcoholic fermentation process by microorganisms in the production process, and alcohol is also contained in the product, but there is no provision for production methods and raw materials such as alcoholic beverages. Therefore, there are many types depending on the application. However, fermented seasonings are classified as foods, not alcoholic beverages, under the liquor tax law, by performing a non-drinking treatment in which salt (sodium chloride) is added. That is, the fermented seasoning differs from mirin in that it contains salt.
不可飲処置として添加される食塩の量は、酒税法により定められており、発酵調味料中のアルコール濃度による。例えば、１０％のアルコールを含有する発酵調味料では、食塩濃度が１．５重量％となるように添加される。このため、発酵調味料を飲食品の製造に用いる場合、必要に応じて添加される食塩の量は、発酵調味料中に含有する食塩の量を差し引いて添加される。 The amount of salt added as a non-drinkable treatment is determined by the Liquor Tax Law and depends on the alcohol concentration in the fermented seasoning. For example, in a fermented seasoning containing 10% alcohol, the salt concentration is added to 1.5% by weight. For this reason, when using a fermented seasoning for manufacture of food-drinks, the quantity of the salt added as needed is subtracted from the quantity of the salt contained in a fermented seasoning.
発酵調味料自体が飲用されることはないが、飲食品に使用した際に塩カドを与えにくいものであれば、みりんには難しい用途のさらなる多様化も期待できる。 Although the fermented seasoning itself is not drunk, it can be expected to further diversify the uses that are difficult for mirin if it is difficult to give salt and cadmium when used in foods and drinks.
食塩含有調味料の塩カドを緩和する方法としては、シュクラロース等の甘味料を用いる方法（例えば、特許文献１参照）、食酢およびチアミンラウリル硫酸塩を用いる方法（例えば、特許文献２参照）等が挙げられる。しかし、これら従来の方法では甘味料や有機酸等によりいずれも発酵調味料だけでなく、当該発酵調味料を添加した飲食品の味のバランスを崩す可能性があった。 As a method of relieving the salt cadmium of the salt-containing seasoning, a method using a sweetener such as sucralose (for example, see Patent Document 1), a method using vinegar and thiamine lauryl sulfate (for example, see Patent Document 2), etc. Is mentioned. However, in these conventional methods, there is a possibility that the balance of the taste of not only the fermented seasoning but also the food and drink to which the fermented seasoning is added is lost due to sweeteners, organic acids and the like.
このような状況から、塩カドが少なく、かつ添加した飲食品の味のバランスを崩しにくい発酵調味料が望まれている。 From such a situation, a fermented seasoning that has a small amount of salt and does not easily break the balance of the taste of the added food or drink is desired.
本発明者らは、Ｄ−アミノ酸またはその塩を、食塩およびアルコールを含有する調味料に含有させることにより、該調味料の塩カドを緩和することができ、該調味料を飲食品に含有させた場合においても、飲食品の味のバランスを崩しにくいことを見出した。本発明がこれらの知見に基づくものである。 The inventors of the present invention can relieve salt and salt in the seasoning by containing D-amino acid or a salt thereof in a seasoning containing salt and alcohol, and allow the seasoning to be contained in a food or drink. It was found that the taste balance of foods and beverages is not easily lost even in the case of the case. The present invention is based on these findings.
本発明は、塩カドが緩和された食塩およびアルコールを含有する調味料および該調味料の製造方法を提供することをその目的とする。 An object of the present invention is to provide a seasoning containing salt and alcohol with moderate salt and a method for producing the seasoning.
本発明によれば、以下の発明が提供される。
（１）Ｄ−アミノ酸またはその塩を含有させてなる、食塩およびアルコールを含有する調味料。
（２）Ｄ−アミノ酸またはその塩をアルコールおよび食塩を含有する調味料に含有させる工程を含む、食塩およびアルコールを含有する調味料の製造方法。
According to the present invention, the following inventions are provided.
(1) A seasoning containing salt and alcohol, comprising D-amino acid or a salt thereof.
(2) The manufacturing method of the seasoning containing salt and alcohol including the process of making D-amino acid or its salt contain the seasoning containing alcohol and salt.
本発明によれば、該調味料の塩カドが緩和された食塩およびアルコールを含有する調味料を提供することができ、また該調味料を飲食品に含有させた場合においても、飲食品の味のバランスを崩しにくい調味料を提供することができる。 According to the present invention, it is possible to provide a seasoning containing salt and alcohol in which the salt and salt of the seasoning is relaxed, and even when the seasoning is contained in a food or drink, the taste of the food or drink It is possible to provide seasonings that do not disturb the balance.
食塩およびアルコールを含有する調味料
本発明の食塩およびアルコールを含有する調味料は、Ｄ−アミノ酸またはその塩を含有させてなる食塩およびアルコールを含有する調味料である。
Seasoning containing salt and alcohol The seasoning containing salt and alcohol of the present invention is a seasoning containing salt and alcohol containing D-amino acid or a salt thereof.
本発明の食塩およびアルコールを含有する調味料に含有させるＤ−アミノ酸は、飲食品への添加が許容されるＤ−アミノ酸であれば、特に制限はないが、例えば、Ｄ−オルニチン、Ｄ−メチオニン、Ｄ−フェニルアラニン、Ｄ−グルタミン、Ｄ−ヒスチジン、Ｄ−リジン、Ｄ−アスパラギン酸、Ｄ−トリプトファン、Ｄ−アスパラギン、Ｄ−トレオニン、Ｄ−バリン、Ｄ−プロリン、Ｄ−ロイシン、Ｄ−アラニン、Ｄ−グルタミン酸、Ｄ−アルギニン、Ｄ−システイン、Ｄ−イソロイシン、Ｄ−セリン、またはＤ−チロシンが挙げられ、好ましくはＤ−トリプトファン、Ｄ−アスパラギン酸、Ｄ−ロイシン、Ｄ−フェニルアラニン、Ｄ−グルタミン、Ｄ−ヒスチジン、Ｄ−アスパラギン、Ｄ−アラニン、Ｄ−バリン、Ｄ−グルタミン酸、またはＤ−プロリンが挙げられ、より好ましくはＤ−トリプトファン、Ｄ−アスパラギン酸、またはＤ−ロイシンが挙げられる。 The D-amino acid contained in the seasoning containing salt and alcohol of the present invention is not particularly limited as long as it is a D-amino acid that can be added to foods and drinks. For example, D-ornithine, D-methionine , D-phenylalanine, D-glutamine, D-histidine, D-lysine, D-aspartic acid, D-tryptophan, D-asparagine, D-threonine, D-valine, D-proline, D-leucine, D-alanine, Examples include D-glutamic acid, D-arginine, D-cysteine, D-isoleucine, D-serine, or D-tyrosine, and preferably D-tryptophan, D-aspartic acid, D-leucine, D-phenylalanine, D-glutamine. , D-histidine, D-asparagine, D-alanine, D-valine, D-glutamic acid, and D- proline, and more preferably include D- tryptophan, D- aspartic acid, or D- leucine and the like.
Ｄ−アミノ酸の塩は、飲食品への添加が許容される塩であれば特に制限はなく、例えば、酸付加塩、金属塩、アンモニウム塩、有機アミン付加塩、アミノ酸付加塩等が挙げられる。 The salt of D-amino acid is not particularly limited as long as it can be added to food and drink, and examples thereof include acid addition salts, metal salts, ammonium salts, organic amine addition salts, and amino acid addition salts.
酸付加塩としては、塩酸塩、硫酸塩、硝酸塩、リン酸塩等の無機酸塩、酢酸塩、マレイン酸塩、フマル酸塩、クエン酸塩、リンゴ酸塩、乳酸塩、α−ケトグルタル酸塩、グルコン酸塩、カプリル酸塩等の有機酸塩が挙げられる。金属塩としては、ナトリウム塩、カリウム塩等のアルカリ金属塩、マグネシウム塩、カルシウム塩等のアルカリ土類金属塩、アルミニウム塩、亜鉛塩等が挙げられる。アンモニウム塩としては、アンモニウム、テトラメチルアンモニウム等の塩が挙げられる。有機アミン付加塩としては、モルホリン、ピペリジン等の塩が挙げられる。アミノ酸付加塩としては、グリシン、フェニルアラニン、リジン、アスパラギン酸、グルタミン酸等の塩が挙げられる。 Acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate, phosphate, acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutarate , Organic acid salts such as gluconate and caprylate. Examples of the metal salt include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, aluminum salt, zinc salt and the like. Examples of ammonium salts include salts such as ammonium and tetramethylammonium. Examples of the organic amine addition salt include salts of morpholine, piperidine and the like. Examples of amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid, glutamic acid and the like.
本発明ではＤ−アミノ酸またはその塩を単独で用いてもよいが、二種以上を組み合わせて用いてもよい。二種以上を組み合わせて用いる場合は、各Ｄ−アミノ酸をどのように組み合わせてもよい。Ｄ−アミノ酸の組み合わせに含まれるアミノ酸の一または二以上をそのアミノ酸の塩と置き換えて組み合わせてよく、もしくはそのアミノ酸の塩を追加してもよい。 In the present invention, the D-amino acid or a salt thereof may be used alone, but two or more kinds may be used in combination. When using combining 2 or more types, you may combine each D-amino acid how. One or more of the amino acids contained in the combination of D-amino acids may be replaced with the amino acid salt and combined, or a salt of the amino acid may be added.
本発明の調味料に含有させるＤ−アミノ酸は、好ましくはＤ−トリプトファン、Ｄ−アスパラギン酸、Ｄ−ロイシン、Ｄ−フェニルアラニン、Ｄ−グルタミン、Ｄ−ヒスチジン、Ｄ−アスパラギン、Ｄ−アラニン、Ｄ−バリン、Ｄ−グルタミン酸、およびＤ−プロリンからなる群から選択される一種または二種以上であり、より好ましくはＤ−トリプトファン、Ｄ−アスパラギン酸、およびＤ−ロイシンからなる群から選択される一種または二種以上である。 The D-amino acid contained in the seasoning of the present invention is preferably D-tryptophan, D-aspartic acid, D-leucine, D-phenylalanine, D-glutamine, D-histidine, D-asparagine, D-alanine, D- One or more selected from the group consisting of valine, D-glutamic acid, and D-proline, more preferably one selected from the group consisting of D-tryptophan, D-aspartic acid, and D-leucine Two or more types.
本発明の調味料に含有させるＤ−アミノ酸の含有量は、本発明の効果を奏する限り特に限定されるものではないが、好ましくは０．００１質量％以上であり、より好ましくは０．００５〜１質量％であり、さらに好ましくは０．０１〜１質量％であり、より一層好ましくは０．１〜１質量％である。 The content of the D-amino acid contained in the seasoning of the present invention is not particularly limited as long as the effects of the present invention are exhibited, but is preferably 0.001% by mass or more, and more preferably 0.005 to 0.005%. It is 1 mass%, More preferably, it is 0.01-1 mass%, More preferably, it is 0.1-1 mass%.
複数のＤ−アミノ酸またはその塩が調味料に含有する場合には、上記Ｄ−アミノ酸またはその塩の含有量は、Ｄ−アミノ酸またはその塩の合計量を表す。 When a plurality of D-amino acids or salts thereof are contained in the seasoning, the content of the D-amino acids or salts thereof represents the total amount of D-amino acids or salts thereof.
本発明の調味料中のＤ−アミノ酸またはその塩の含有量は、例えば、ガスクロマトグラフィー（分析方法については、例えばH.Frank,G.J.Nicholson,E.Bayer: J.Chromatogr.Sci.,15,174（1977）Rapid gas chromatographic separation of amino acid enantiomers with a novel chiral stationary phaseに記載の方法が挙げられる）によって特定することができる。 The content of the D-amino acid or a salt thereof in the seasoning of the present invention can be determined by, for example, gas chromatography (for analysis methods, such as H. Frank, GJ Nicholson, E. Bayer: J. Chromatogr. Sci., 15, 174 ( 1977) Rapid gas chromatographic separation of amino acid enantiomers with a novel chiral stationary phase.
上述の本発明のＤ−アミノ酸またはその塩を含有させることができる調味料は、食塩およびアルコールを含有する調味料であれば特に限定されるものではない。例えば、醤油、魚醤、ソース、ドレッシング、酒粕、塩麹、または発酵調味料が、挙げられるが、好ましくはアルコールを１質量％以上、好ましくは２〜２５質量％含有する調味料であり、より好ましくは発酵調味料である。ここで、発酵調味料（醸造調味料ともいう）とは、製造の過程で微生物によるアルコール発酵工程を含み、製品中にもアルコールを含有するが、酒類のような製造法および原料等の規定がない調味料をいう。 The seasoning which can contain the above-mentioned D-amino acid of the present invention or a salt thereof is not particularly limited as long as it is a seasoning containing salt and alcohol. For example, soy sauce, fish sauce, sauce, dressing, sake lees, salted salmon, or fermented seasoning can be mentioned. Preferably, it is a seasoning containing 1% by mass or more, preferably 2 to 25% by mass of alcohol, and more. Preferably it is a fermented seasoning. Here, the fermented seasoning (also referred to as a brewed seasoning) includes an alcoholic fermentation process by microorganisms in the process of production, and alcohol is also contained in the product. There is no seasoning.
本発明の調味料（好ましくは、発酵調味料）中の食塩の含有量は、特に限定されないが、好ましくは０．１５質量％以上であり、より好ましくは１質量％以上であり、さらに好ましくは２質量％以上である。本発明の調味料中の食塩の含有量の上限は、特に限定されないが、１０質量％未満であることが好ましく、５質量％未満であることがより好ましく、３質量％未満であることがさらに好ましい。 The content of sodium chloride in the seasoning (preferably the fermented seasoning) of the present invention is not particularly limited, but is preferably 0.15% by mass or more, more preferably 1% by mass or more, and still more preferably. 2% by mass or more. Although the upper limit of content of the salt in the seasoning of this invention is not specifically limited, It is preferable that it is less than 10 mass%, It is more preferable that it is less than 5 mass%, It is further that it is less than 3 mass% preferable.
本発明の調味料（好ましくは、発酵調味料）中の食塩の含有量は、好ましくは０．１５質量％以上１０質量％未満であり、より好ましくは１質量％以上５質量％未満であり、さらに好ましくは２質量％以上３質量％未満である。 The content of sodium chloride in the seasoning of the present invention (preferably a fermented seasoning) is preferably 0.15% by mass or more and less than 10% by mass, more preferably 1% by mass or more and less than 5% by mass, More preferably, it is 2 mass% or more and less than 3 mass%.
本発明の調味料（好ましくは、発酵調味料）中のアルコールおよび食塩の含有量は、好ましくはアルコールが１質量％以上であり、かつ食塩が０．１５質量％以上１０質量％未満であり、より好ましくはアルコールが２〜２５質量％であり、かつ食塩が１質量％以上５質量％未満（好ましくは、２質量％以上３質量％未満）である。 The content of alcohol and salt in the seasoning (preferably fermented seasoning) of the present invention is preferably that alcohol is 1% by mass or more, and salt is 0.15% by mass or more and less than 10% by mass, More preferably, alcohol is 2 to 25% by mass, and sodium chloride is 1% by mass or more and less than 5% by mass (preferably 2% by mass or more and less than 3% by mass).
本発明の調味料（好ましくは、発酵調味料）中には、本発明の効果を奏するのに妨げとならない限り、本発明の調味料に含有させるＤ−アミノ酸またはその塩以外のＬ体のグルタミン酸ナトリウム、グリシン、アラニン等のアミノ酸類、カリウム、マグネシウム等の無機塩、アスコルビン酸、フマル酸、リンゴ酸、酒石酸、クエン酸、乳酸、コハク酸、脂肪酸等のカルボン酸等の酸、イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸、ショ糖、ブドウ糖、乳糖等の糖類、蛋白質加水分解物等の天然調味料、畜肉エキス等のエキス類、スパイス類、ハーブ類等の香辛料、デキストリン、各種澱粉等の賦形剤等、飲食品に使用可能な添加物を含有してもよい。 In the seasoning of the present invention (preferably a fermented seasoning), L-form glutamic acid other than the D-amino acid or salt thereof contained in the seasoning of the present invention is used as long as it does not hinder the effects of the present invention. Amino acids such as sodium, glycine and alanine, inorganic salts such as potassium and magnesium, acids such as carboxylic acids such as ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid, lactic acid, succinic acid and fatty acids, sodium inosinate, Nucleic acids such as sodium guanylate, sugars such as sucrose, glucose and lactose, natural seasonings such as protein hydrolysates, extracts such as animal meat extracts, spices such as spices and herbs, dextrin, various starches, etc. You may contain the additive which can be used for food-drinks, such as a formulation.
本発明の調味料の好ましい態様によれば、Ｄ−アスパラギン酸またはＤ−トリプトファンを０．１〜１質量％含有させてなる食塩およびアルコールを含有する調味料が提供される。 According to the preferable aspect of the seasoning of this invention, the seasoning containing the salt and alcohol which contain 0.1-1 mass% of D-aspartic acid or D-tryptophan is provided.
食塩およびアルコールを含有する調味料に、上記のＤ−アミノ酸またはその塩を含有させることにより、食塩およびアルコールを含有する調味料の塩カドを緩和することができる。また、Ｄ−アミノ酸またはその塩を含有させてなる食塩およびアルコールを含有する調味料を、飲食品に含有させることにより、飲食品中の味のバランスを保つことができる。本発明の調味料を含有させることができる飲食品は、例えば、下記に列挙された飲食品であってもよい。本発明の調味料を、飲食品に含有させるとは、本発明の調味料を飲食品に添加してもよいし、飲食品を本発明の調味料に添加してもよい。飲食品を本発明の調味料に添加するとは、例えば、本発明の調味料が既に存在する容器等に、飲食品を加える態様も含まれる。 By adding the above-mentioned D-amino acid or a salt thereof to a seasoning containing salt and alcohol, the salt and salt of the seasoning containing salt and alcohol can be alleviated. Moreover, the balance of the taste in food / beverage products can be maintained by making the food / beverage products contain the seasoning containing salt and alcohol containing D-amino acid or its salt. The food / beverage products which can contain the seasoning of this invention may be the food / beverage products enumerated below, for example. Containing the seasoning of the present invention in a food or drink may add the seasoning of the present invention to the food or drink, or add the food or drink to the seasoning of the present invention. Adding food and drink to the seasoning of the present invention includes, for example, an aspect of adding food and drink to a container or the like in which the seasoning of the present invention already exists.
本発明の調味料は、下記の調味料の製造方法によって製造されてもよいが、それに限定されるものではなく、食塩およびアルコールを含有する調味料にＤ−アミノ酸またはその塩を含有させることができればいかなる方法で製造されてもよい。 Although the seasoning of this invention may be manufactured with the manufacturing method of the following seasoning, it is not limited to it, It is made to contain D-amino acid or its salt in the seasoning containing salt and alcohol. If possible, it may be manufactured by any method.
食塩およびアルコールを含有する調味料の製造方法
本発明の食塩およびアルコールを含有する調味料の製造方法は、Ｄ−アミノ酸またはその塩を含有させる工程を含む該調味料の製造方法である。本発明の調味料の製造方法において含有させるＤ−アミノ酸は、上記の本発明の調味料に用いられるＤ−アミノ酸であってよく、またＤ−アミノ酸またはその塩を調味料に含有させる量は、上記本発明の調味料に含まれるＤ−アミノ酸またはその塩の含有量となる量であってよい。Ｄ−アミノ酸またはその塩を、食塩およびアルコールを含有する調味料に含有させる工程とは、食塩およびアルコールを含有する調味料に該Ｄ−アミノ酸またはその塩を添加してもよく、該Ｄ−アミノ酸またはその塩に食塩およびアルコールを含有する調味料を添加してもよい。本発明の調味料は、アルコールおよび食塩を含有する調味料にＤ−アミノ酸を含有させることにより製造することができる。
The manufacturing method of the seasoning containing salt and alcohol The manufacturing method of the seasoning containing salt and alcohol of this invention is a manufacturing method of this seasoning including the process of containing D-amino acid or its salt. The D-amino acid contained in the seasoning production method of the present invention may be the D-amino acid used in the seasoning of the present invention described above, and the amount of the D-amino acid or salt thereof contained in the seasoning is: The amount may be the amount of the D-amino acid or salt thereof contained in the seasoning of the present invention. The step of adding D-amino acid or a salt thereof to a seasoning containing salt and alcohol includes adding the D-amino acid or a salt thereof to the seasoning containing salt and alcohol. Or you may add the seasoning containing salt and alcohol to the salt. The seasoning of this invention can be manufactured by making the seasoning containing alcohol and salt contain a D-amino acid.
アルコールおよび食塩を含有する調味料は、例えば、ブドウなどの果実、糖蜜、グルコース、イモ類、穀類（そば、米、麦、あわ、とうもろこし、こうりゃん、きび、ひえ、大豆等）等を糖源と、酵母、麹等の微生物による発酵工程を経て製造するアルコール含有組成物の製造工程中に食塩を含有させることにより製造することができる。該アルコール含有組成物に、必要に応じてろ過、蒸留等の操作を行った後に食塩を含有させてもよい。 Condiments containing alcohol and salt include, for example, fruits such as grapes, molasses, glucose, potatoes, cereals (buckwheat, rice, wheat, whey, corn, corn, millet, mushrooms, soybeans, etc.) And it can manufacture by including salt in the manufacturing process of the alcohol-containing composition manufactured through the fermentation process by microorganisms, such as yeast and koji. You may make this alcohol-containing composition contain salt after performing operations, such as filtration and distillation, as needed.
アルコールおよび食塩を含有する調味料としては、市販の発酵調味料を用いてもよく、また、市販のアルコール飲料（焼酎、ウイスキーなどの蒸留酒、ワイン、清酒等）に、上記数値範囲となるように食塩を添加したものを用いてもよい。 As seasonings containing alcohol and salt, commercially available fermented seasonings may be used, and commercially available alcoholic beverages (distilled spirits such as shochu and whiskey, wine, sake, etc.) are in the above numerical range. You may use what added the salt to.
Ｄ−アミノ酸またはその塩を、アルコールおよび食塩を含有する調味料に含有させる時期は、本発明の効果を奏する限り限定されるものではなく、本発明の調味料の製造工程のいずれの時期に含有させてもよいし、製造後の本発明の調味料に、Ｄ−アミノ酸またはその塩を含有させてもよいが、例えば、該調味料を製造する原料にあらかじめＤ−アミノ酸またはその塩を含有させる方法、該調味料の製造におけるいずれかの工程、例えばもろみの製造工程においてＤ−アミノ酸またはその塩を含有させてもよく、製造後の該調味料にＤ−アミノ酸またはその塩を含有させてもよい。 The time when the D-amino acid or salt thereof is contained in the seasoning containing alcohol and salt is not limited as long as the effect of the present invention is exhibited, and is contained at any time during the production process of the seasoning of the present invention. The D-amino acid or a salt thereof may be contained in the seasoning of the present invention after production. For example, a D-amino acid or a salt thereof is previously contained in a raw material for producing the seasoning. D-amino acid or a salt thereof may be contained in the method, any step in the production of the seasoning, for example, a mash production step, or the D-amino acid or a salt thereof may be contained in the seasoning after production. Good.
本発明の調味料の製造工程において含有させるＤ−アミノ酸は、Ｄ−アミノ酸の既存の製造方法、例えば、特開平１１−１０３８８７号公報に記載された方法に従って、Ｄ、Ｌ−アミノ酸に、Crotalus adamanteus由来のＬ−アミノ酸酸化酵素を作用させて該Ｄ、Ｌ−アミノ酸中のＬ−アミノ酸をオキソ酸に分解し、残存するＤ−アミノ酸を分離して調製して得てもよいが、市販のものを用いてもよい。 The D-amino acid contained in the seasoning production process of the present invention is converted into D, L-amino acid according to an existing method for producing D-amino acid, for example, the method described in JP-A No. 11-103877, Crotalus adamanteus. It may be obtained by acting an L-amino acid oxidase derived from the enzyme to decompose the L-amino acid in the D and L-amino acids into oxo acids, and separating and preparing the remaining D-amino acids. May be used.
アルコールおよび食塩を含有する調味料にＤ−アミノ酸またはその塩を含有させる方法としては、Ｄ−アミノ酸またはその塩自体を含有させる方法の他に、本発明の調味料の製造工程中にＤ−アミノ酸に変換する物質を加える方法も挙げられる。例えば、アルコールおよび食塩を含有する調味料の製造中、または製造後にアミノ酸ラセマーゼを作用させて、該調味料中にＤ−アミノ酸を含有させる方法が挙げられる。また、Ｄ−アミノ酸またはその塩をアルコールおよび食塩を含有する調味料に加え、更にアルコールおよび食塩を含有する調味料の製造工程中にＤ−アミノ酸に変換する物質を加えて、例えば、アミノ酸ラセマーゼを作用させ、アルコールおよび食塩を含有する調味料中に存在するＤ−アミノ酸またはその塩の含有量を増加させることができる。 As a method for containing a D-amino acid or a salt thereof in a seasoning containing alcohol and sodium chloride, in addition to a method for containing a D-amino acid or a salt thereof itself, a D-amino acid may be added during the production process of the seasoning of the present invention. There is also a method of adding a substance to be converted into. For example, the method of making amino acid racemase act during manufacture of the seasoning containing alcohol and salt, or making it contain D-amino acid in this seasoning is mentioned. Further, D-amino acid or a salt thereof is added to a seasoning containing alcohol and salt, and further a substance that is converted to D-amino acid is added during the production process of the seasoning containing alcohol and salt, for example, amino acid racemase is added. The content of D-amino acid or a salt thereof present in the seasoning containing alcohol and salt can be increased.
また、本発明の別の態様によれば、食塩およびアルコールを含有する調味料並びにＤ−アミノ酸またはその塩を含有させる工程を含む、食塩およびアルコールを含有する調味料入り飲食品の製造方法を提供することができる。食塩およびアルコールを含有する調味料入り飲食品を製造するためには、本発明の調味料を飲食品に含有させても、あるいはＤ−アミノ酸またはその塩と食塩およびアルコールを含有する調味料とを別々に飲食品に含有させてもよく、また別々に含有させる場合にはＤ−アミノ酸またはその塩並びに食塩およびアルコールを含有する調味料のいずれかを先に含有させ、他方を後に含有させても良い。また、みりん入り飲食品を製造するために用いられる飲食品は、例えば、下記の飲食品が挙げられる。 Moreover, according to another aspect of this invention, the manufacturing method of the food / beverage products containing a seasoning containing salt and alcohol including the process of containing the seasoning containing salt and alcohol and D-amino acid or its salt is provided. can do. In order to produce a seasoned food / beverage product containing salt and alcohol, the food / beverage product may contain the seasoning of the present invention, or a D-amino acid or salt thereof and a seasoning containing salt and alcohol. It may be contained separately in food and drink, and when it is contained separately, either D-amino acid or a salt thereof and a seasoning containing salt and alcohol may be contained first, and the other may be contained later. good. Moreover, the following food / beverage products are mentioned as the food / beverage products used in order to manufacture the food / beverage products containing mirin.
飲食品
本発明の別の態様によれば、上記本発明の食塩およびアルコールを含有する調味料を含有させてなる、食塩およびアルコールを含有する調味料入り飲食品が提供される。該調味料入り飲食品は上記の製造方法により製造することができるが、上記の方法に限定されるものではなく、Ｄ−アミノ酸またはその塩、並びに食塩およびアルコールを含有する調味料を、飲食品に含有されることができればどのような方法であってもよい。
Food / beverage products According to another aspect of the present invention, there is provided a food / beverage product containing seasonings containing salt and alcohol according to the present invention, which contains salt and alcohol. The seasoned food / beverage products can be produced by the above-mentioned production method, but are not limited to the above method, and a D-amino acid or a salt thereof, and a seasoning containing sodium chloride and alcohol are used for the food / beverage products. Any method can be used as long as it can be contained.
本発明の調味料を含有させることができる飲食品は、特に限定されないが、例えば、照り焼き、漬け焼き、オムレツ、焼きハンバーク、しょうが焼きなどの焼き物、すき焼き、おでんなどの鍋物、煮付け、佃煮シチュー、スープ、カレー、煮込みハンバーグ、角煮などの煮物、竜田揚げ、大学芋フライ、唐揚げなどの揚げ物、焼きそば、酢豚などの炒め物、シュウマイなどの蒸し物、親子丼、カツ丼、炊き込みご飯などのご飯物、ラーメンなどの麺類、めんつゆ、みたらしだれなどのつゆ・たれ物など、カステラなどの菓子類が挙げられる。 Foods and drinks that can contain the seasoning of the present invention are not particularly limited. For example, teriyaki, pickles, omelet, grilled hamburg, ginger and other pottery, sukiyaki, oden and other pots, stewed, boiled stew , Soup, curry, stewed hamburger, simmered sardines, fried foods such as fried Tatsuta, fried university bream, fried chicken Examples include rice, noodles such as ramen, noodle soup, soup and sauce such as mitarashidare, and cakes such as castella.
本発明の調味料を含有させることができる飲食品中のＤ−アミノ酸またはその塩の含有量は、本発明の効果を奏する限り特に限定されるものではないが、例えば、飲食品に対して、好ましくは０．０００００１〜０．５質量％であり、より好ましくは０．００００１〜０．３質量％であり、さらに好ましくは０．０００１〜０．１質量％である。本発明の調味料を含有させることができる飲食品中のＤ−アミノ酸またはその塩は、上記本発明の調味料に含まれるＤ−アミノ酸またはその塩であってもよい。 Although content of D-amino acid in the food / beverage products which can contain the seasoning of this invention or its salt is not specifically limited as long as there exists an effect of this invention, For example, with respect to food / beverage products, Preferably it is 0.000001-0.5 mass%, More preferably, it is 0.00001-0.3 mass%, More preferably, it is 0.0001-0.1 mass%. The D-amino acid or salt thereof in the food or drink that can contain the seasoning of the present invention may be the D-amino acid or salt thereof contained in the seasoning of the present invention.
調味料の塩カド緩和方法
本発明の別の態様によれば、Ｄ−アミノ酸またはその塩を、食塩およびアルコールを含有する調味料に含有させる、食塩およびアルコールを含有する調味料の塩カド緩和方法が提供される。ここで、塩カドとは、食塩の突出した塩味である。
Seasoning salt mitigation method of seasoning According to another aspect of the present invention, salt-alcohol mitigation method for seasoning containing salt and alcohol, wherein D-amino acid or salt thereof is contained in seasoning containing salt and alcohol. Is provided. Here, salt salt is the salty taste of salt.
Ｄ−アミノ酸またはその塩を、食塩およびアルコールを含有する調味料に含有させることにより、塩カドが緩和することが好ましい。 It is preferable that salt-cad is eased by adding D-amino acid or a salt thereof to a seasoning containing salt and alcohol.
本発明の塩カド緩和方法におけるＤ−アミノ酸またはその塩を、食塩およびアルコールを含有する調味料に含有させる方法としては、本発明の食塩およびアルコールを含有する調味料の製造方法に準じて含有させることができる。すなわち、Ｄ−アミノ酸またはその塩を含有させる時期、含有させる量は、本発明の食塩およびアルコールを含有する調味料の製造方法と同じあってよい。また、Ｄ−アミノ酸またはその塩を含有させる態様についても、本発明の食塩およびアルコールを含有する調味料の製造方法と同じであってもよく、食塩およびアルコールを含有する調味料の製造中、または食塩およびアルコールを含有する調味料の製造後にアミノ酸ラセマーゼを作用させて、本発明の調味料中にＤ−アミノ酸を含有させることも含まれる。さらに、本発明の塩カド緩和方法は、Ｄ−アミノ酸またはその塩を含有させてなる食塩およびアルコールを含有する調味料を、飲食品に含有させてなる飲食品の塩カド緩和方法であってもよい。また、該飲食品中に含まれるＤ−アミノ酸またはその塩、およびその含有量は、Ｄ−アミノ酸またはその塩を含まない調味料を含有させた飲食品に含まれるＤ−アミノ酸またはその塩、およびその含有量と同じであってもよい。 The D-amino acid or salt thereof in the salt cadmium mitigation method of the present invention is contained in the seasoning containing salt and alcohol according to the method for producing the seasoning containing salt and alcohol of the present invention. be able to. That is, the time to contain the D-amino acid or a salt thereof and the amount to be contained may be the same as the method for producing a seasoning containing salt and alcohol of the present invention. Further, the embodiment containing D-amino acid or a salt thereof may be the same as the method for producing a seasoning containing salt and alcohol of the present invention, or during the production of a seasoning containing salt and alcohol, or Including the D-amino acid in the seasoning of the present invention by allowing the amino acid racemase to act after the production of the seasoning containing salt and alcohol is included. Furthermore, the salt-cad-relaxation method of the present invention may be a salt-cademia relaxation method for foods and drinks in which a seasoning containing salt and alcohol containing D-amino acid or a salt thereof is contained in the food or drink. Good. Further, the D-amino acid or salt thereof contained in the food or drink, and the content thereof are D-amino acid or salt thereof contained in the food or drink containing a seasoning not containing D-amino acid or salt thereof, and It may be the same as its content.
塩カド緩和剤
本発明の別の態様によれば、Ｄ−アミノ酸またはその塩を有効成分として含有する、塩カド緩和剤が提供される。
Salt-caddy mitigating agent According to another aspect of the present invention, there is provided a salt-cademia mitigating agent containing D-amino acid or a salt thereof as an active ingredient.
本発明の塩カド緩和剤に含まれるＤ−アミノ酸やその塩、およびその含有量は、上述の本発明の調味料に含まれるＤ−アミノ酸やその塩、およびその含有量と同じであってよい。 The D-amino acid and salt thereof contained in the salt-cademia relaxation agent of the present invention and the content thereof may be the same as the D-amino acid and salt and content thereof contained in the seasoning of the present invention described above. .
本発明の別の態様によれば、上記の食塩およびアルコールを含有する調味料と、Ｄ−アミノ酸またはその塩とを含有させてなる飲食品の塩カド緩和剤が提供される。食塩およびアルコールを含有する調味料と、Ｄ−アミノ酸またはその塩とを飲食品に含有させることにより、飲食品の塩カドを緩和することができる。 According to another aspect of the present invention, there is provided a salt / cadmium mitigating agent for foods and drinks containing the seasoning containing the above-mentioned salt and alcohol and a D-amino acid or a salt thereof. By making the food / beverage products contain the seasoning containing salt and alcohol and the D-amino acid or a salt thereof, the salt / cadence of the food / beverage products can be alleviated.
以下に本発明の実施例を示すが、本発明はこれらの実施例に限定されるものではない。なお、以下、「％」とある場合には、いずれも質量％を表す。 Examples of the present invention are shown below, but the present invention is not limited to these Examples. In the following description, “%” means mass%.
実施例１
以下に示したＤ-アミノ酸について、それぞれ１質量％の水溶液を調製し、ｐＨ６.０に調整した。
［評価したＤ−アミノ酸（その３文字表記）］
Ｄ−フェニルアラニン（Phe）
Ｄ−グルタミン（Gln）
Ｄ−ヒスチジン（His）
Ｄ−アスパラギン酸（Asp）
Ｄ−トリプトファン（Trp）
Ｄ−アスパラギン（Asn）
Ｄ−バリン（Val）
Ｄ−プロリン（Pro）
Ｄ−ロイシン（Leu）
Ｄ−アラニン（Ala）
Ｄ−グルタミン酸（Glu）
Example 1
For each of the D-amino acids shown below, an aqueous solution of 1% by mass was prepared and adjusted to pH 6.0.
[Evaluated D-amino acid (notation of the three letters)]
D-Phenylalanine (Phe)
D-glutamine (Gln)
D-histidine (His)
D-aspartic acid (Asp)
D-tryptophan (Trp)
D-Asparagine (Asn)
D-Valine (Val)
D-proline (Pro)
D-leucine (Leu)
D-alanine (Ala)
D-glutamic acid (Glu)
市販の発酵調味料（アルコール濃度：１０．５％、塩分濃度：１．６質量％、キリン協和フーズ社製）に、上記Ｄ−アミノ酸を添加し、それぞれの添加量が、該発酵調味料に対して、最終濃度として０．５質量％となるように添加した。 The D-amino acid is added to a commercially available fermented seasoning (alcohol concentration: 10.5%, salinity concentration: 1.6% by mass, manufactured by Kirin Kyowa Foods Co., Ltd.). On the other hand, it added so that it might become 0.5 mass% as final concentration.
得られた各発酵調味料をめんつゆ（キッコーマン濃口醤油１２質量％、キリン協和フーズ製素だし５質量％、水７３質量％、食塩濃度１．７％）に１０質量％添加し、下記表１に記載の濃度となるようにめんつゆに添加した。その後、めんつゆの塩カド（食塩の突出した塩味）の強さについて官能評価を行った。 10% by mass of each fermented seasoning obtained was added to noodle soup (12% by mass of Kikkoman Noguchi Soy Sauce, 5% by mass of Kirin Kyowa Foods, 73% by mass of water, and 1.7% of salt concentration). It was added to the noodle soup to the indicated concentration. Then, sensory evaluation was performed about the intensity | strength of the salt kado of the noodle soup (the salty taste which salt protruded).
評価は、Ｄ−アミノ酸を添加しないめんつゆの塩カドを４点とする７点評点法により、３名のパネラーにより行った。 The evaluation was performed by 3 panelists using a 7-point scoring system with 4 points of salted noodle soup containing no D-amino acid.
スコア（評点）が高ければめんつゆの塩カドが強く、スコアが低ければめんつゆの塩カドが弱いことを意味する。 If the score (score) is high, it means that the salted caddy of the noodle soup is strong, and if the score is low, it means that the salted caddy of the noodle soup is weak.
評価結果（３名のパネラーの評点の平均値）を下記表１に示す。
上記表１に示すとおり、Ｄ−トリプトファン、Ｄ−アスパラギン酸、またはＤ−ロイシンを添加して得られた発酵調味料は、それぞれ塩カドが特に抑制されたものであった。 As shown in Table 1, the fermented seasoning obtained by adding D-tryptophan, D-aspartic acid, or D-leucine was one in which salt-cad was particularly suppressed.
実施例２
実施例１において塩カドの抑制効果の高かったＤ−アミノ酸からＤ−トリプトファンおよびＤ−アスパラギン酸を選択し、それぞれ０．５質量％となるように発酵調味料に添加した。
Example 2
In Example 1, D-tryptophan and D-aspartic acid were selected from D-amino acids having a high salt-cad inhibitory effect and added to the fermented seasoning so as to be 0.5% by mass, respectively.
また、Ｄ−トリプトファン、Ｄ−アスパラギン酸の代わりにＬ−トリプトファン、Ｌ−アスパラギン酸をそれぞれ０．５質量％となるように発酵調味料に添加した。 Moreover, L-tryptophan and L-aspartic acid were added to the fermentation seasoning so that it might become 0.5 mass%, respectively instead of D-tryptophan and D-aspartic acid.
また、各アミノ酸の代わりに、ステビアを０．２５質量％となるように発酵調味料に添加した。 Moreover, instead of each amino acid, stevia was added to the fermented seasoning so as to be 0.25% by mass.
得られた各発酵調味料をめんつゆ（キッコーマン濃口醤油１２質量％、キリン協和フーズ製素だし５質量％、水７３質量％、食塩濃度１．７％）に１０質量％添加し、下記表２に記載の濃度となるようにめんつゆに添加した。 10% by mass of each fermented seasoning obtained was added to noodle soup (12% by mass of Kikkoman thick soy sauce, 5% by mass of Kirin Kyowa Foods, 73% by mass of water, and 1.7% of salt concentration), and in Table 2 below. It was added to the noodle soup to the indicated concentration.
得られた各めんつゆの塩カドについて、Ｄ−アミノ酸を添加しない発酵調味料を含むめんつゆの塩カドを４点とする７点評点法により、実施例１記載の方法に準じて官能評価した。 Each of the obtained noodle soup with salt was subjected to a sensory evaluation in accordance with the method described in Example 1 by a 7-point scoring method using 4 salt noodle soups containing a fermented seasoning to which no D-amino acid was added.
また、あわせて各めんつゆの甘さの質（後味の悪さ）についても、３名のパネラーにより、Ｄ−アミノ酸を添加しないめんつゆの甘さの質を４点とする７点評点法により、官能評価した。スコアが高ければ甘さの質が良く、低ければ甘さの質が悪いことを示す。 In addition, the quality of the sweetness of each noodle soup (poor aftertaste) was also evaluated by three panelists using a 7-point scoring system with 4 sweetness quality of noodle soup without D-amino acid. did. A high score indicates that the sweetness is good, and a low score indicates that the sweetness is poor.
評価結果（３名のパネラーの評点の平均値）を下記表２に示す。 The evaluation results (average values of the scores of the three panelists) are shown in Table 2 below.
上記表２に示すとおり、Ｄ−アミノ酸を０．５質量％含有する発酵調味料を用いて得られためんつゆは、塩カドが少なく、かつ塩カドを緩和する効果のある甘味料を添加して得られためんつゆと比較して、甘さの質の低下の少ないものであった。 As shown in Table 2 above, the mash soup obtained using a fermented seasoning containing 0.5% by mass of D-amino acid has a small amount of salt cadmium and a sweetener having an effect of relaxing salt cadmium. Compared with the soy sauce soup obtained, the quality of sweetness was less reduced.
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