JP7204161B2 - Liquid seasoning liquid, food and drink - Google Patents

Description

The present invention relates to liquid seasoning liquids used for imparting taste to foods such as mentsuyu , dashi sauce, ponzu sauce, soy sauce, soup, and ramen soup, as well as foods and drinks to which this liquid seasoning liquid is applied. It is about things.

Conventionally, liquid seasoning liquids have been conventionally used to impart taste to foods, such as mentsuyu for soba noodles, ponzu sauce for hot pot dishes, ramen soup for ramen noodles, and soy sauce for sushi. . If the taste produced by such a liquid seasoning liquid is slightly different, the taste impression given to consumers will be completely different. Conversely, if the flavor and umami that consumers prefer can be created by slightly modifying the components of the liquid seasoning liquid, the demand for the liquid seasoning liquid and the food to which it is imparted will increase dramatically. will grow exponentially.

For this reason, food manufacturers and restaurants have conducted various studies on ingredients and production methods in order to enhance the flavor and umami of liquid seasoning liquids. As a method for enhancing the umami of a general liquid seasoning liquid, a method of increasing the content of raw materials that produce umami, a method of newly adding an amino acid compound, and the like have been proposed. However, the flavor and umami produced by the liquid seasoning liquid are realized under the delicate balance of each constituent component. For this reason, in order to produce a taste that is more preferred by consumers, a great deal of labor is required to adjust the content of the ingredients, resulting in an increase in development costs.

Among these liquid seasoning liquids, mentsuyu, for example, has a unique taste and flavor that combines soy sauce, sugar (isomerized sugar), bonito flakes and kombu dashi, and this dashi is especially effective. By doing so, the deliciousness rises at once (see, for example, Patent Document 1). In order to dramatically increase the umami of the broth in such mentsuyu, the content of the broth is often increased or seasonings such as monosodium glutamate are added. For this reason, even if the umami of the soup stock in the mentsuyu can be brought out, there is a problem that the cost of the ingredients is rather increased.

In addition to these, it is necessary to select and consume low-salt foods in order to reduce the risk of hypertension, cerebral infarction, etc. However, simply reducing the salt content does not taste good. For this reason, when making seasoning liquids that use a lot of salt, such as mentsuyu, dashi-tsuyu, ponzu sauce, pickles, ham, and soy sauce hail, and low-salt products for processed foods, it is common to add potassium chloride instead of reducing sodium chloride. .

However, this potassium chloride has a bitter taste, and there is a problem that the bitterness increases and the taste of the food is spoiled even if it is desired to increase the salt reduction rate. For this reason, although low-salt foods generally exhibit excellent properties in terms of health, there is room for further improvement in terms of taste.

JP-A-11-215963

Therefore, the present invention has been devised in view of the above-described problems, and its object is to omit the labor for adjustment and reduce the material cost in a liquid seasoning liquid. To provide a liquid seasoning liquid capable of improving flavor and umami and prolonging the seasoning.

In addition, according to the present invention, a low-salt seasoning liquid using potassium chloride and a liquid capable of suppressing bitterness while improving the salt reduction rate peculiar to low-salt processed foods, and achieving both health and deliciousness. To provide a flavored seasoning liquid.

In order to solve the above-mentioned problems, the present inventors have found that the sugar composition of the solid content is 30% or less for trisaccharides or less and 70% or more for tetrasaccharides or more. A liquid seasoning liquid that can improve the flavor and umami produced by the main ingredient by containing a certain low-saccharification starch syrup, and the effect of prolonging the umami produced by adding it to the liquid seasoning liquid. We have invented a suitable low-saccharified starch syrup and a food or drink to which this liquid seasoning liquid is applied.

The liquid seasoning liquid according to the first invention contains a main component of reduced-salt seasoning liquid containing potassium chloride, low-saccharification starch syrup, and citrus fruit juice, and the low-saccharification starch syrup is In terms of weight %, the sugar composition of the solid content is 30% or less of sugars with 3 sugars or less, and the content of 4 sugars or more is 70% or more, and the main ingredients are mentsuyu and dashi. Soup, ponzu sauce, soy sauce, various soups, ramen soup, tempura sauce, bonito extract, kombu extract, sauce for eel, and 2 to 10% by weight of the above-mentioned low-saccharification starch syrup relative to the total weight of the liquid seasoning liquid. % is contained .

The liquid seasoning liquid according to the second aspect of the present invention contains a main component of reduced-salt seasoning liquid containing potassium chloride, low-saccharification starch syrup, and citrus fruit juice, and the low-saccharification starch syrup is In terms of weight %, the sugar composition of the solid content is 30% or less of sugars with 3 sugars or less, and the content of 4 sugars or more is 70% or more, and the main ingredients are mentsuyu and dashi. Any of tsuyu, ponzu, soy sauce, various soups, ramen soup, tentsuyu, bonito extract, kombu extract, sauce for eel, and 3 to 9% by weight of the total weight of the liquid seasoning liquid characterized by containing

A food or drink according to a third aspect of the invention is characterized in that it has an ingredient for eating and drinking, and the liquid seasoning liquid of the first or second aspect of the invention is added to the ingredient for eating and drinking.

A powdered seasoning according to a fourth invention is characterized in that the liquid seasoning liquid of the first invention or the second invention is processed into powder.

According to the present invention configured as described above, by mixing the low-saccharification starch syrup into the main component, it is possible to prolong the umami produced by the main component, and furthermore, it is possible to prevent the sweetness from appearing persistently. can. As a result, it is possible to give the feeling of enjoying the food for a long time. In particular, when the main ingredient is mentsuyu, it is possible to suppress the sweetness of the starch syrup while enhancing the umami of the soup stock from dried bonito and kelp contained in the mentsuyu, and making it last longer.

In addition, according to the present invention having the above-described configuration, it is possible to suppress bitterness while improving the salt reduction rate peculiar to low-salt seasoning liquids and low-salt processed foods, and to achieve both health and deliciousness. .

FIG. 10 is a diagram showing the relationship between the strength and type of taste and the elapsed time, which was actually created based on the impressions of the panelists. FIG. 10 is a diagram showing the relationship between the intensity of taste and the type of taste and the elapsed time for the reduced-salt seasoning liquid, which was actually created based on the impressions of the panelists.

Hereinafter, the liquid seasoning liquid to which the present invention is applied and the low-saccharification starch syrup suitable for exhibiting the effect of prolonging the umami produced by being added to the liquid seasoning liquid will be described in detail.

A liquid seasoning liquid to which the present invention is applied contains a main component and a low-saccharification starch syrup.

The main component is a liquid seasoning that has been conventionally used to impart taste to foods. This main component is a liquid seasoning added to mainly Japanese foods such as buckwheat noodles, boiled rice, hot pot dishes, sushi, ramen, tempura, bonito extract, kelp extract, eel and the like. Examples of the main ingredient include mentsuyu, dashi sauce, ponzu sauce, soy sauce, various soups, ramen soup, tempura sauce, and eel sauce, but are not limited to these. Any food seasoning liquid may be applied. Extracts and extracts may be used as long as they contain umami components.

In the following example, the case where mentsuyu is applied as the main component will be described as an example. This mentsuyu is based on dashi stock, soy sauce, mirin or sake, and sugar. Detailed ingredients of mentsuyu are generally soy sauce, high-fructose corn syrup, rice fermented seasoning, sugar, salt, dried bonito extract, dried bonito, protein hydrolyzate, kombu extract, brewed Although it is composed of ingredients such as vinegar, yeast extract, seasonings (amino acids, etc.), and alcohol, in practice, any ingredients other than these ingredients may be added. The mentsuyu has a unique taste and flavor created by synergizing the bonito and kombu dashi stock.

The low-saccharification starch syrup is a starch syrup in which the content of sugars of trisaccharides or less in the solid content is 30% or less and the content of sugars of tetrasaccharides or more is 70% or more in weight percent relative to the total weight of starch syrup. is. In contrast to this low-saccharification starch syrup, general high-saccharification starch syrup contains less than 70% by weight of the total weight of the starch syrup with a sugar content of 3 sugars or less and 4 sugars or more. It is a starch syrup with an amount of more than 30%. This low-saccharification starch syrup has a lower sweetness than high-saccharification starch syrup, and can prolong the aftertaste without imparting remarkable sweetness to the taste of food and drink. By mixing such a low-saccharification starch syrup with the main component, it is possible to prolong the umami produced from the main component, and moreover, it is possible to prevent the sweetness from appearing persistently. As a result, it is possible to give the feeling of enjoying the food for a long time. In particular, when the main component is the above-mentioned mentsuyu, it is possible to suppress the sweetness of the starch syrup while enhancing the umami of the soup stock from bonito flakes and kelp contained in the mentsuyu and making it last longer. As the low-saccharification starch syrup, OYT-70 manufactured by Mie Kasei Co., Ltd. may be used.

On the other hand, regarding this starch syrup, if the sugar composition of the solid content exceeds 30% of the sugar content of trisaccharides or less, or if the content of sugars of tetrasaccharides or more is less than 70%, low-saccharification starch syrup As a result, the sweetness peculiar to starch syrup appears prominently as a taste, and the sweetness of the starch syrup drowns out the umami of the main ingredient, resulting in a decline in the deliciousness itself. Therefore, in the present invention, it is essential to contain the low-saccharification starch syrup described above.

Such low-saccharified starch syrup is contained in a weight percentage of 2 to 10% (hereinafter simply referred to as %) relative to the total weight of the liquid seasoning liquid. If this low-saccharification starch syrup is less than 2%, the effect peculiar to low-saccharification starch syrup of prolonging the umami produced from the main component cannot be exhibited. On the other hand, if the low-saccharification starch syrup exceeds 10%, the sweetness will inevitably come out due to the high ratio of starch syrup, and the umami and flavor produced by the main ingredient will be weakened, and the deliciousness will be lost. It will be broken. Therefore, the content of low-saccharified starch syrup is 2 to 10%. By the way, the low saccharified starch syrup has a further 3 to 9% content, so that the umami produced by the main ingredient can be prolonged for a long time, and the sweetness of the starch syrup appears on the taste buds, which reduces the umami. can be suppressed. Furthermore, since this low-saccharified starch syrup has a content of 7 to 8%, it is possible to further enhance the above effects.

Also, the liquid seasoning liquid to which the present invention is applied may be embodied as ponzu, which further contains citrus fruit juice in addition to the above ingredients. Examples of citrus fruits include mandarin orange, orange, yuzu, sour orange, unshu mandarin, natsu mikan, hassaku, pomelo, Yamato Tachibana, lemon, lime, grapefruit, navel orange, ponkan, citron, and bushkan. By including these fruit juices in the liquid seasoning liquid, the citrus flavor of citrus fruits is mixed in addition to the flavor of the soup stock from the main component, and some consumers have an addictive taste. becomes possible. By containing the above-mentioned low-saccharification starch syrup, the sweetness of the starch syrup can be suppressed while enhancing the citrus flavor, and the citrus flavor can also prolong the aftertaste for a long time. Citrus fruit juice may be contained in an appropriate amount (for example, about 5 to 30%) in terms of weight % with respect to the total weight of the liquid seasoning liquid.

The method for producing a liquid seasoning to which the present invention is applied can be completed simply by mixing the low-saccharification starch syrup with the main component. Needless to say, in this subsequent process, stirring may be added as appropriate. Even when citrus fruit juice is contained, it can be produced by simply mixing it with the main component and the like.

The present invention may also be embodied as a low-saccharification starch syrup to be mixed with the main component of the liquid seasoning liquid described above. When this low-saccharification starch syrup is added to a liquid seasoning liquid, it exerts the effect of prolonging the umami produced by the main component contained in the liquid seasoning liquid.

In addition, the present invention may have an ingredient for food and drink, and the liquid seasoning liquid having the above-described structure may be applied to the ingredient for food and drink. The food and drink ingredients include edible ingredients such as buckwheat noodles, hot pot ingredients, ramen, oden, tempura, raw foods, cooked rice, sushi, and eel, and drinkable ingredients such as tea, soba-yu, and water.

Furthermore, the present invention may be embodied as a powdered seasoning (powder seasoning) other than the liquid seasoning liquid described above. In such a case, it contains a powdery main ingredient and the low-saccharification starch syrup having the above-described structure. As a powdery main component, dextrin or the like may be used as an excipient such as bonito extract powder or kelp extract powder. Also, any other main component food material made into powder may be used.

The low-saccharification starch syrup has a high drying property, and after it is powdered, it can be included in the powdery main component as described above. The physical properties and content ratio of the low-saccharification starch syrup are the same as those of the liquid seasoning liquid.

According to such a powdered seasoning, it is possible to bring out the umami components of bonito and kombu seaweed, leaving a long lasting aftertaste. It goes without saying that such a powdered seasoning may also be embodied as a powdered fruit juice in which an appropriate amount of citrus fruit juice is mixed in the same manner as described above.

Also, the present invention may be applied to a reduced-salt seasoning liquid with a reduced salt content. Reduction of low-saccharification starch syrup having a sugar content of 30% or less of trisaccharides or less and a content of tetrasaccharides or more of 70% or more in terms of weight percent relative to the total weight of starch syrup The liquid seasoning liquid is constituted by mixing with the salt seasoning liquid. The low-salt seasoning liquid here is the same as the example of the main ingredient described above, and is composed of any of mentsuyu, dashi sauce, ponzu sauce, soy sauce, various soups, ramen soup, tempura sauce, and sauce for eel. there is Any of these salt-reduced seasoning liquids may be configured by reducing the salt content to a level lower than usual. In addition, the reduced-salt seasoning liquid may contain potassium chloride as well as sodium chloride to reduce the salt content. This is because a salty taste can be expressed through potassium chloride. At this time, the content of sodium chloride may be set to 0, and the salty taste may be expressed only with potassium chloride. It is the potassium chloride that gives it its bitter taste.

The reduced-salt seasoning liquid is not limited to the examples described above, and any conventional food seasoning liquid may be applied. Extracts and extracts may be used as long as they contain umami components.

It is desirable that the low-saccharified starch syrup is contained at 2 to 10% by weight based on the total weight of the liquid seasoning liquid mixed with the low-salt seasoning liquid. As a result, the effect of enhancing the soup stock feeling of the low-saccharification starch syrup can reduce the bitterness associated with the reduced salt content, and thus the soup stock feeling can be enhanced and left on the tongue. Especially when the amount of sodium chloride is reduced and the amount of potassium chloride is increased, a bitterness due to the potassium chloride develops, but the bitterness can be suppressed through the low-saccharification starch syrup.

Hereinafter, Example 1 of the liquid seasoning liquid to which the present invention is applied will be described.

In order to verify the effects of the present invention described above, the following experiments were conducted. Table 1 shows the ingredients of Inventive Example 1 and Comparative Examples 1 and 2 of mentsuyu prepared as experimental samples. The numerical values in the table for each component composition are % by weight relative to the total weight of the liquid seasoning liquid. Comparative Example 1 is a general mentsuyu recipe. Inventive Example 1 is an example in which the mentsuyu of Comparative Example 1 contains low-saccharification starch syrup. As the low-saccharification starch syrup, OYT-70 manufactured by Mie Kasei Co., Ltd. is used. Comparative Example 2 is an example in which the mentsuyu of Comparative Example 1 contains highly saccharified starch syrup. In each example, the contents of soy sauce, glucose (fructose, liquid sugar), sodium glutamate, sodium 5'-foscletide, bonito extract, and salt were the same. The content ratio of the low-saccharification starch syrup contained in Example 1 of the present invention is 5%, and the content ratio of the high-saccharification starch syrup contained in Comparative Example 2 is 5%. The remaining components of the mentsuyu are adjusted with water to make the total 100%.

Each sample prepared in this way was tasted by 10 panelists, and their impressions were asked as to whether or not the soup stock flavor was strong. The panelists consisted of 6 men and 4 women, and the age groups of the men were 2 in their 40s, 2 in their 50s, 1 in their 60s, and 1 in their 70s. The age group of women is 3 women in their 40s and 1 woman in their 50s.

Table 1 also shows the evaluation results by the panelists. The number of people who answered that the soup stock flavor was strong was 0 in both Comparative Examples 1 and 2, whereas in Example 1 of the present invention, 10 people answered that the soup stock flavor was strong. I received a reply to that effect.

FIG. 1 shows the relationship between the strength and type of taste and the elapsed time, which was actually created based on the impressions of the panelists. The elapsed time on the horizontal axis indicates the time from when each sample was brought into contact with the tongue in the oral cavity. Note that FIG. 1 is an image diagram based on interviews with panelists, and is not the result of quantitative measurement.

In Comparative Example 1, which corresponds to the existing noodle soup, as shown in FIG. , you can't enjoy the aftertaste of soup stock for a long time after eating.

On the other hand, in Example 1 of the present invention, as shown in FIG. It is shown that you can enjoy the aftertaste of the soup stock for a long time. Since the low-saccharification starch syrup can envelop the umami components of the dashi and leave it on the tongue for a long time, it is thought that the panelists felt the dashi flavor for a long time.

In Comparative Example 2, as shown in Fig. 1(c), the soy sauce taste and the salty taste are perceived in order, but the strength of the sweetness based on the highly saccharified starch syrup is too strong, so the dashi flavor is lost. .

From the above results, it can be seen that this high-saccharification starch syrup has a sweetness of 40 to 50% that of sugar, and the strong sweetness obscures the dashi flavor of mentsuyu. Since it is as low as 20%, it is considered that the fact that the sweetness does not disturb the taste balance of the mentsuyu also helps increase the taste of the broth.

Another example 2 of the liquid seasoning liquid to which the present invention is applied will be described below. In this Example 2, the taste of soup stock with respect to the content of low-saccharification starch syrup is verified through panelists. The panelists
Two men in their thirties, one man in his fifties, one man in his sixties, and one woman in her fifties.

Comparative Examples 3 to 5 and Examples 2 to 9 of the present invention shown in Table 2 differ in the content of low-saccharification starch syrup. The content of this low-saccharification starch syrup is indicated by weight % with respect to the total weight of the liquid seasoning liquid, and the remaining ingredients are the same mentsuyu ingredients as in Comparative Example 1.

Comparative Examples 3 to 5 and Examples 2 to 9 of the present invention were tasted by panelists, and when the taste of the soup stock increased compared to Comparative Example 1, an evaluation value consisting of a positive number was adjusted to that extent. The highest score is 3 points and the lowest is 1 point. An evaluation value consisting of the number of points was evaluated on a total of 7 levels, with -1 being the highest and -3 being the lowest, according to the degree. Table 2 also shows the evaluation results of each panelist and the total score.

In Examples 2 to 9 of the present invention, the content of the low-saccharification starch syrup is within the range of 2 to 10% by weight relative to the total weight of the liquid seasoning liquid, which is defined in the present invention. Therefore, it can be confirmed that the total score of the evaluation results of the panelists is 2 or more, and the taste of the soup stock is strong. On the other hand, in Comparative Example 3, the content of low-saccharification starch syrup was 1%, which is below the lower limit of the low-saccharification starch syrup content specified in the present invention. Therefore, the total score was 0, and the taste of the soup stock was not particularly strong. In Comparative Example 4, the content of low-saccharification starch syrup was 11%, which is below the upper limit of the low-saccharification starch syrup content specified in the present invention. Therefore, the total score was 1 point, and the taste of the broth was not particularly strong. Similarly, in Comparative Example 5, the content of low-saccharification starch syrup is 13%, which is below the upper limit of the low-saccharification starch syrup content specified in the present invention. Therefore, the total score was 0, and the taste of the soup stock was not particularly strong. It is suggested that by increasing the ratio of starch syrup, the sweetness inevitably comes out, weakening the umami and flavor of the dashi stock produced from the mentsuyu.

Among Inventive Examples 2 to 9, Inventive Example 6 in particular had the highest total score of 9 points. For this reason, it means that the 7% content of the low-saccharification starch syrup specified in Example 6 of the present invention can bring out the umami of the soup stock most effectively. In Examples 3 to 8 of the present invention, the content of low-saccharification starch syrup is 3 to 9%, and the total score is 4 or more, which indicates that the umami of the soup stock can be effectively brought out. In Examples 5 to 7 of the present invention, the content of low-saccharification starch syrup is 6 to 8%, the total score is 7 or more, and it is shown that the umami of the soup stock can be brought out more effectively.

Another embodiment 3 of the liquid seasoning liquid to which the present invention is applied will be described below. In this Example 3, a sample of a liquid seasoning liquid containing citrus fruit juice components in addition to the low-saccharification starch syrup was examined by panelists for its taste. The panelists consisted of two men in their thirties, one man in his forties, one man in his fifties, and one woman in his fifties.

The sample used was ponzu (Mitsukan Co., Ltd., Ajipon MILD) containing 5% by weight of low-saccharification starch syrup relative to the total weight of the liquid seasoning liquid. By the way, the ingredients that make up ponzu are: genuine brewed soy sauce, rice vinegar, glucose (fructose, liquid sugar), sugar, salt, brewed vinegar, kelp stock, yeast extract, seasonings (amino acids, etc.), acidulant, fragrance, orange juice. is. That is, this ponzu has the property of creating a citrus flavor in addition to the kelp stock that creates umami. On the other hand, when the low-saccharification starch syrup was actually added, the strength of the umami flavor based on the soup stock and the citrus flavor based on the fruit juice component of citrus fruits were evaluated. In this evaluation, compared to the ponzu sauce to which the low-saccharification starch syrup was not added, the case where each flavor became stronger was 2 points, the case where it was slightly stronger was 1 point, the case where it remained unchanged was 0 points, and the case where it became slightly weaker was - 1 point, weak case -2 points. Table 3 shows the evaluation results.

Based on the evaluation results, all the panelists evaluated that the umami flavor and citrus flavor were enhanced by adding the low-saccharification starch syrup. Therefore, it is to be verified that not only the umami flavor but also the citrus flavor can be enhanced by including the low-saccharification starch syrup in a liquid seasoning liquid that produces two flavors of umami and citrus, such as ponzu. was made.

Another embodiment 4 of the liquid seasoning liquid to which the present invention is applied will be described below. In this Example 4, it is verified whether or not it is possible to reduce the salt content while maintaining the taste of the soup stock by adding the low-saccharification starch syrup to the liquid seasoning liquid.

As a comparative sample, a commercially available soup stock (Oi Katsuo Tsuyu, Mizkan Co., Ltd.) was diluted twice with water. A sample of the present invention was prepared by diluting the above-mentioned dashi stock 2.5 times with water and adding 5% by weight of low-saccharification starch syrup to the total weight of the liquid seasoning liquid. The detailed components of this soup stock are soy sauce, glucose (fructose, liquid sugar), salt, sugar, bonito flakes, brewed vinegar, protein hydrolyzate, yeast extract, concentrated soup stock, seafood extract, kelp extract, alcohol, seasoning. fees, etc. The panelists consisted of two men in their thirties, one man in his forties, one man in his fifties, and one woman in his fifties.

Each of these samples was tasted by panelists A to E, and the strength of the soy sauce flavor was evaluated by comparing the samples of the present invention with the comparative samples. Compared to the comparison sample, 2 points were given if the soy sauce flavor was strong, 1 point if it was slightly strong, 0 points if there was no change, -1 points if it was slightly weak, and -2 points if it was weak. . Table 4 shows the evaluation results.

As shown in Table 4, although the sample of the present invention has a lower concentration of soup stock than the comparative sample, according to the average evaluation results of each panelist, the strength of soy sauce flavor does not change. rice field. That is, it is considered that the sugar composition of the low-saccharification starch syrup enhances the richness of the soy sauce and compensates for the diluted soy sauce flavor. Therefore, even if the amount of soy sauce is reduced, it is possible to maintain the strength of the soy sauce flavor equivalent to that before the reduction, simply by adding the low-saccharification starch syrup to the food using such soy sauce. Therefore, it is possible to provide a low-salt food by including this low-saccharification starch syrup.

As a result, it is possible to provide a person with symptoms of hypertension with a reduced-salt food that draws out the umami of soy sauce without disturbing the balance of taste.

Another embodiment 5 of the liquid seasoning liquid to which the present invention is applied will be described below. In this Example 5, it is verified whether or not it is possible to reduce the salt content while maintaining the taste of the soup stock by adding the low-saccharification starch syrup to the low-salt seasoning liquid.

The effect of the reduced-salt seasoning liquid used in Example 5 was verified with a reduced-salt stock. The low-salt dashi soup used was (Yamaki Co., Ltd. low-salt dashi soup, salt content cut by 50%), a comparative sample in which low-salt dashi soup and water were mixed at a volume ratio of 1:2, and a low-salt dashi soup and water were mixed at a volume ratio of 1:2, and a low-saccharified starch syrup was added to prepare a sample of the present invention. The sample of the present invention contains 5% by weight of the low-saccharified starch syrup relative to the total weight of the low-saccharified seasoning liquid, and it was verified whether or not only the bitterness could be reduced without changing the taste produced by the soup stock. rice field.

By the way, the ingredients of the low-salt dashi soup used are soy sauce, sugar, processed soy sauce, dried bonito extract, mirin, dried bonito, brewed vinegar, yeast extract, dried bonito extract, seasonings (inorganic salts, etc.), acidulant, polyglutamic acid, and sweetness. ingredients (acesulfame K, sucralose, aspartame/L phenylalanine compound).

These samples were tasted by five panelists A to E (2 men in their 30s, 1 man in their 40s, 1 man in their 50s, and 1 woman in their 50s). were evaluated respectively. The change in bitterness of the sample of the present invention was evaluated as 1 point when the bitterness was less than that of the comparative sample, 0 point when no change, and -1 point when it became bitter. The change in the soup stock feeling of the samples of the present invention was evaluated as 1 point when the soup stock feeling increased compared to the comparative sample, 0 points when there was no change, and -1 point when the soup stock feeling decreased. Furthermore, as an overall evaluation, 1 point is given when the sample of the present invention tastes better than the comparative sample, 0 points when there is no change, and -1 point when it does not taste good.

Regarding the change in bitterness, as shown in Table 5, all the panelists evaluated that the bitterness was reduced. As shown in Table 6, most of the panelists evaluated that the taste of soup stock had increased. From the results in Tables 5 and 6, the content of sugars with trisaccharides or less in the solid content is 30% or less, and the content of sugars with tetrasaccharides or more is 70% or more by weight based on the total weight of starch syrup. By mixing low-saccharification starch syrup, it is possible to effectively bring out the feeling of soup stock before the bitterness peculiar to potassium chloride contained in the low-salt seasoning liquid develops, and the bitterness that develops after that is reduced. It is considered that masking is performed well.

In the overall taste evaluation results in Table 7, most of the panelists evaluated that the overall taste was improved. From this result as well, it is considered that the reduced bitterness and the increased flavor of the soup stock bring out the delicious flavor of the soup stock, which is inherent in the low-salt dashi soup stock.

FIG. 2 shows the relationship between the strength and type of taste and the elapsed time, which was actually created based on the impressions of the panelists. The elapsed time on the horizontal axis indicates the time from when each sample was brought into contact with the tongue in the oral cavity. It should be noted that FIG. 2 is only an image diagram based on interviews with panelists, and is not the result of quantitative measurement.

As shown in FIG. 2(a), the comparative sample has soy sauce, salty, sweet, and dashi flavors, followed by a bitter aftertaste. On the other hand, as shown in FIG. 2(b), the sample of the example of the present invention has an increased taste of soup stock, and thus the bitterness is suppressed to a lower level. Moreover, since the taste other than that is almost the same as that of the comparison sample, the deliciousness of the original low-salt dashi soup stock is brought out. Therefore, it can be said that the sample of the present invention has an improved overall taste than the comparative sample. Therefore, according to the present invention, it is possible to suppress the bitterness while improving the salt reduction rate peculiar to the reduced-salt seasoning liquid and the reduced-salt processed food, and to achieve both health and deliciousness.

Claims (4)

A low-salt seasoning liquid containing potassium chloride as a main component, low-saccharification starch syrup, and citrus fruit juice,
The above-mentioned low-saccharified starch syrup has a sugar content of 30% or less of trisaccharides or less, and a content of tetrasaccharides or more of 70% or more by weight based on the total weight of the starch syrup. ,
The main ingredient is any of noodle soup, dashi soup, ponzu sauce, soy sauce, various soups, ramen soup, tempura sauce, bonito extract, kelp extract, and sauce for eel ,
A liquid seasoning liquid characterized by containing 2 to 10% by weight of the above-mentioned low-saccharification starch syrup relative to the total weight of the liquid seasoning liquid. A low-salt seasoning liquid containing potassium chloride as a main component, low-saccharification starch syrup, and citrus fruit juice,
The above-mentioned low-saccharified starch syrup has a sugar content of 30% or less of trisaccharides or less, and a content of tetrasaccharides or more of 70% or more by weight based on the total weight of the starch syrup. ,
The main ingredient is any of noodle soup, dashi soup, ponzu sauce, soy sauce, various soups, ramen soup, tempura sauce, bonito extract, kelp extract, and sauce for eel,
A liquid seasoning liquid characterized by containing 3 to 9% by weight of the above low-saccharified starch syrup relative to the total weight of the liquid seasoning liquid. having an ingredient for eating and drinking,
A food or drink, wherein the liquid seasoning liquid according to claim 1 or 2 is added to the food and drink ingredient. A powder seasoning, wherein the liquid seasoning liquid according to claim 1 or 2 is processed into powder.

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