JPH057474A - Seasoning and production thereof - Google Patents

Abstract

PURPOSE:To obtain a seasoning useful for health maintenance and promotion, with its common salt content reduced without impairing flavor, by using, in place of common salt, whey mineral prepared by removing lactose from a non-adsorbed fraction from the ion exchange treatment of whey. CONSTITUTION:Firstly, whey is put to ion exchange resin treatment and lactose is removed from the resulting non-adsorbed fraction to obtain whey mineral. Thence, using this whey mineral, the objective seasoning can be obtained in the form of soy sauce, sauce, or fermented bean paste. For removing the lactose from said fraction, for example, this fraction is concentrated and cooled to crystallize the lactose, which is then removed.

Description

Detailed Description of the Invention [Industrial applications]

The present invention relates to a seasoning and a method for producing the same.

More specifically, in the present invention, in the production of seasonings such as substitute salt, soy sauce, miso, and sauce, sodium ion intake is reduced and the taste of the seasoning is impaired without reducing the salty taste. And a seasoning obtained thereby.

[0003]

2. Description of the Related Art In recent years, from the viewpoint of preventing adult diseases such as hypertension, there is a strong tendency to suppress sodium ion intake. However, when the salt content of the food is reduced, the taste is unbalanced and the flavor becomes inferior. In order to compensate for this, it has been considered to use potassium chloride in combination, whey minerals in combination, and the like.

When whey minerals are used, it is reported that the combination use of sweet proteins, amino acids and nucleic acid-related substances is effective for improving the flavor (Japanese Patent Laid-Open No. 64-13968).
It has also been done. However, the production method of this whey mineral is completely different from that of the whey mineral used in the present invention, and as will be apparent from the following description, the content of its components, especially proteins is significantly different. In the case of the above-mentioned prior art seasoning that uses conventionally known whey minerals, which is one of the causes, the feeling of saltiness and the balance of taste are still insufficient.
In addition, bitterness and unpleasant odor cannot be avoided, and the flavor is not sufficient.

As described above, there is no known example of a seasoning which requires a particularly good balance of tastes and has succeeded in lowering the sodium content without impairing its flavor.

[0006]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the current state of the art, and has been made for the purpose of achieving low sodium content and low salt content of seasonings.

[0007]

[Means for Solving the Problems] As a result of various studies to achieve the above object, a new type of milk obtained by removing lactose from the non-adsorbed fraction obtained by treating whey with an ion exchange resin. We have obtained a new finding that the use of pure minerals can be extremely advantageously used as a substitute for salt, especially in seasonings.

The present invention has been completed as a result of further studies based on this new finding, and one of the important characteristics of the present invention is to use a new whey mineral different from the conventional one. Is.

That is, conventionally known whey minerals are prepared by ultrafiltration of whey to remove proteins and then further removing a part of lactose from the obtained filtrate. On the other hand, the whey mineral used in the present invention is a whey mineral obtained by treating the non-adsorbed fraction with the ion-exchange resin as the main component, and then mainly reducing the lactose by crystallization by concentration and cooling. is there.

Since ordinary whey minerals have undergone ultrafiltration treatment, most proteins are naturally removed, and whey minerals contain almost no proteins. However, since the whey mineral used in the present invention is prepared by treating whey with an ion exchange resin, it is characteristic in that it contains a protein that is not adsorbed on the resin.

That is, the conventional whey mineral is clearly defined as "a concentrate obtained by concentrating whey and removing whey protein and lactose as much as possible, or a dried product thereof". (Prior Art Publication, page 2, upper left column). In other words, conventional whey minerals have the characteristic that not only lactose but also proteins are removed as much as possible. On the other hand, the whey mineral used in the present invention is "a whey containing a non-adsorbed fraction obtained by treating whey with an ion-exchange resin as a main component and obtained by subtracting lactose therefrom". As is apparent from the treatment, protein remains in this whey mineral.

Thus, it is recognized that the whey minerals used in the present invention and the prior art are different substances due to the different methods for producing them. This point is also clear from the analysis result of whey mineral of Test Example 1 described later, and in particular, the two are fundamentally different in the content of protein, and this is the difference in flavor between the two. It is estimated that this is one of the causes.

The whey mineral used in the present invention thus obtained is characterized by having a strong salty taste, and by using it, the saltiness is not deteriorated even if the salt content is reduced, and the taste is well balanced and unpleasant. Although a seasoning having no flavor can be obtained, such knowledge is new and has never been known.

That is, since the whey mineral used in the present invention has a property of strongly giving a salty taste, the use thereof can greatly reduce the amount of salt used particularly in seasonings, and can reduce sodium content. It can be changed. The detailed mechanism must be investigated in the future, but it is presumed that it is due to the presence of non-adsorbed protein to the ion exchange resin in the whey mineral as described above.

As the whey mineral used in the present invention, all whey minerals can be widely used as long as at least a part of lactose is removed from the non-adsorbed fraction obtained by subjecting whey to ion exchange treatment.

The whey mineral is prepared, for example, as follows. Cheese whey and other whey are treated with ion exchange resins after pH adjustment if necessary. As the ion exchange resin, both a cation exchange resin and an anion exchange resin can be used, but a type having a protein selective adsorption property is particularly effective. In particular,
A wide variety of types having sulfonic acid groups, sulfopropyl groups, carboxylic acid groups, carboxymethyl groups, types having quaternary ammonium groups, primary to tertiary amines, and amides, regardless of cellulose type or silica type. Can be used for Usually, commercially available products can be used as appropriate.

The non-adsorbed fraction obtained after the ion exchange treatment is concentrated and cooled to crystallize lactose and remove it to obtain a whey mineral. If necessary, the non-adsorbed fraction may be lactose-free by a conventional method other than the above. The obtained whey mineral may remain liquid as described above, but from the viewpoint of storage and handling,
This may be dried by a commonly used drying means such as spray drying or freeze drying.

In order to produce a seasoning using the whey mineral prepared in this manner, whey mineral may be added in any of the production steps thereof, and any of the steps from raw material adjustment to product step It may be added in at least one step. In other words, there is no particular limitation on the timing of addition,
It is also possible to add it several times.

There is no particular limitation on the amount added.
As the amount of addition increases, the degree of saltiness also increases, so the amount of salt can be reduced by that amount, and low sodium content can be achieved. Therefore, it is preferable to appropriately change the amount of whey mineral added depending on the amount of salt used and / or the desired degree of salty taste.

In addition to whey minerals, it is also possible to use alkali metal salts and / or alkaline earth metal salts (eg potassium chloride, calcium chloride, magnesium sulfate, etc.) in combination. By using these salts in combination, it is possible to further enhance the salty taste and to reduce the amount of whey mineral used.

According to the present invention, the seasoning may be produced according to a conventional method except that such whey minerals (alkaline (earth) metal salts are used in combination if necessary) are used. Since the manufacturing system can be used as it is, the present invention is also excellent in this respect.

In the present invention, the seasoning refers to the whey mineral itself according to the present invention as a substitute salt, a mixture of this with other seasoning ingredients, and the other seasoning ingredients and / or various raw materials. It also refers to all fermented and aged ingredients. In other words, the seasoning referred to in the present invention refers to all seasonings in which conventional salt has been used, and the whey mineral according to the present invention can be used in all fields as a substitute for salt. Is.

The whey mineral according to the present invention is a dry powder,
It can be used alone as a substitute for salt in paste or liquid form. Examples of the other seasoning components described above include salt, potassium chloride, other alkali (earth) metal salts, inclusions thereof (bitter bite, rock salt, etc.), amino acid-based or nucleic acid-based seasonings (eg, glutamic acid, aspartic acid, Examples include cystine, phenylalanine, threonine, tyrosine, glycine, alanine, guanic acid, inosinic acid, uridylic acid, and the like. The fermented and / or aged seasoning is made of various agricultural products, livestock products, marine products, wastes thereof, etc. as raw materials, and the whey mineral according to the present invention is (partly) substituted for salt. Used broadly to refer to fermented, blended and / or aged seasonings used as a product.

Therefore, in the present invention, the seasonings include all seasonings using salt itself and / or all the seasonings using the whey mineral according to the present invention in place of salt. For example, dark soy sauce, light soy sauce, white soy sauce, saishikomi soy sauce, soy sauce and other soy sauces; brewed soy sauce, mixed soy sauce, ordinary miso,
Other miso; Worcestershire sauce, medium rich sauce, rich sauce, tomato sauce, chili sauce, other sauces;
Mayonnaise, spreads and other mayonnaises; dressings; grilled meat sauce, steak sauce, takoyaki sauce, other sauces; cereal vinegar, rice vinegar, fruit vinegar and other vinegar; sprinkles, ochazuke sauce, noodle soup , Ramen soup, Udonashi, and other flavor seasonings; sesame salt, shiso salt, and other table-top salty seasonings;

The test examples and examples of the present invention will be described below.

[0026]

[Test Example 1] A seasoning aqueous solution containing salt and whey mineral 1 or 2 in the proportions (% by weight, the same applies hereinafter) shown in Table 1 below was prepared, and a sensory test was conducted.

[0027]

[Table 1]

The whey mineral 1 mentioned here is a general whey mineral obtained by subjecting it to ultrafiltration, concentrating and cooling the filtrate, reducing lactose by crystallization, and spray drying.

The whey mineral 2 is a whey mineral according to the present invention obtained by reducing lactose from the non-adsorbed fraction obtained by subjecting whey to an ion exchange treatment in the same manner and then spray drying.

That is, cheese whey is p
After being adjusted to H3 to 4, preferably about 3.5, it is passed through a column packed with a cation exchange resin having a sulfonic acid group as an exchange group, and the non-adsorbed fraction passed through the resin column is produced by known whey mineral production. It is whey mineral 2 obtained by concentrating and cooling according to the technique to crystallize lactose, removing this, and then spray-drying the residual liquid, that is, whey mineral according to the present invention.

Whey minerals 1 and 2 prepared as described above
The composition of is shown in Table 2 below.

[0032]

[Table 2]

In the present invention, a whey mineral having a protein is used, which is fundamentally different from the conventional whey mineral.
20%, preferably 3 to 15% is suitable.

[0034]

[Sensory test] Each panel of 30 people sampled two kinds of seasoning aqueous solution samples, and asked which one had a stronger salty taste and which one had a better taste. The results are shown in Table 3 below.

[0035]

[Table 3]

As can be seen from the above results, there is a significant difference in the strength of saltiness with the use of general whey mineral 1, but with whey mineral 2 according to the present invention, saltiness and total There was no significant difference in the palatability.

[0037]

[Test Example 2] Salt was prepared by a conventional method, but salt, potassium chloride, whey mineral 1 and whey mineral 2 used in Test Example 1 were added to 100 parts of the juice in the proportions shown in Table 4 below. A soup stock was prepared.

[0038]

[Table 4]

[0039]

[Sensory test] A panel of 30 people each was asked to select which of the two types of soup stock had strong saltiness and which had good taste. The results are shown in Table 5 below.

[0040]

[Table 5]

As is clear from the above results, no significant difference was found in the strength of saltiness in the case where only potassium chloride was used in combination with sodium chloride, but none of the panels were delicious because they felt bitterness and astringency. Met. In the case of using the general whey mineral 1, a significant difference was observed in the strength of salty taste. On the other hand, in the case where the whey mineral 2 according to the present invention was used, no significant difference was found in the strength of saltiness and the overall deliciousness, and in many panels, the taste was well balanced and delicious.

[0042]

Example 1 55 parts of salt, 20 parts of potassium chloride and 25 parts of whey mineral 225 used in Test Example 1 were mixed to prepare a salty seasoning. This salty seasoning had no bitterness or unpleasant odor, had an excellent taste balance, and had a good flavor.

[0043]

Example 2 Rice koji miso was prepared according to a conventional method except that the salty seasoning shown in Example 1 was added in an amount of 15% instead of salt. This rice koji miso had a moderate salty taste, had an excellent taste balance, and had a good flavor.

[0044]

Example 3 A composition comprising 40 parts of salt and 60 parts of whey mineral 2 used in Test Example 1 was used instead of 18 parts of salt.
% Rich soy sauce was prepared according to a conventional method except that the content of soy sauce was adjusted to 0.1%. The thick soy sauce had a moderate salty taste, had an excellent balance of tastes, and had a good flavor.

[0045]

[Example 4] Using 40 parts of the thick soy sauce shown in Example 3, a roasted meat sauce was prepared according to a conventional method. The sauce of this yakiniku had a good saltiness, had an excellent balance of taste, and was delicious with a good flavor.

[0046]

EFFECTS OF THE INVENTION According to the present invention, it is possible for the first time to significantly reduce the salt content without slightly impairing the balance of tastes such as salty spiciness and other flavors, textures and physical properties inherent in salt-containing seasonings. Became.

The present invention succeeds in greatly reducing the salt content, that is, significantly reducing sodium, in a salt-containing seasoning that is used in large amounts daily including salt itself, and particularly has a high salt intake. It will make a great contribution to the maintenance and promotion of the health of the Japanese people.

Claims (5)

[Claims] 1. A method for producing a seasoning, characterized in that a non-adsorbed fraction obtained by treating whey with an ion exchange resin is used as a main component, and whey mineral obtained by reducing lactose therefrom is used. 2. The method according to claim 1, wherein the protein content of the whey mineral is 3 to 15% of the total solid content. 3. The method according to claim 1, wherein an alkali metal salt and / or an alkaline earth metal salt is used in combination with the whey mineral. 4. The method according to claim 1, wherein the ion exchange resin is a cation exchange resin. 5. A seasoning produced by the method according to any one of claims 1 to 4, which has a salty taste but a low sodium content.