JPH09275930A - Soy sauce-like seasoning low in contents of salt, protein, phosphorus and potassium - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a soy sauce-like seasoning capable of being suitably used for the dietary therapy and health promotion of diseased patients restricted in the intake of common salt, proteins, phosphorus and/or potassium by reducing the contents of the common salt, the proteins, the phosphorus and/or the potassium among components in conventional soy sauces and salt-reduced soy sauces. SOLUTION: This soy sauce-like seasoning in the contents of salt, proteins, phosphorus and potassium comprises 14-25 pts.wt. of a soy sauce, 2-15 pts.wt. of a saccharide, 2-15 pts.wt. of a fermented seasoning, 3-14 pts.wt. of a bonito extract 0-6 pts.wt. of common salt, 0-5 pts.wt. of a taste ingredient, and 40-60 pts.wt. of water.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a soy sauce-like seasoning, and in particular, to reduce intake of salt, protein, phosphorus and potassium contained in conventional soy sauce, low chloride low protein low phosphorus low potassium The present invention relates to soy sauce-like seasonings.

[0002]

BACKGROUND OF THE INVENTION Soy sauce is a traditional seasoning in Japan and has been used as it is at home and as a raw material for processing various foods. In such conventional soy sauce, the amount of components is 15 g of salt, 7.5 g of protein, 140 m of phosphorus per 100 g of soy sauce.
g, potassium 400 mg, and the salt-reduced soy sauce also contains 8.4 g of salt, 8.6 g of protein, 130 mg of phosphorus, and 370 mg of potassium per 100 g.

The daily intake of healthy adults is 10 to 12 g of salt, 70 to 80 g of protein, 1.3 to 1.4 g of phosphorus and 2 to 4 g of potassium. Soy sauce per person is used. The amount is about 9 L / year and about 45 for household use.
%, Households consume about 13 g of soy sauce per day, and the components derived therefrom are 2 g of salt, 1 g of protein, 18 mg of phosphorus, and 52 mg of potassium.

[0004]

However, in recent years, an increasing number of people have had to refrain from using soy sauce for health reasons or to use alternative products such as reduced salt soy sauce. For example, in the case of cardiovascular diseases such as hypertension, arteriosclerosis, cerebral hemorrhage, and cerebral infarction, renal failure (chronic and acute), diabetic nephropathy, nephrotic syndrome, and gestational toxemia, salt per day Ingestion is generally mild and 7-8
g, 5 to 6 g for moderate and 5 g or less for severe, and in chronic renal failure and diabetic nephropathy, a low protein low phosphorus low potassium diet is inevitable and daily intake is 5 to 8 g of salt and protein 30. ~ 40g, phosphorus 600m
g and 1 to 2 g of potassium. Therefore, it is difficult for these patients to diet using conventional soy sauce, and because the salt-reduced soy sauce that is currently on the market has only a low salt content, the taste is unbalanced and the amount of salt that can be reduced by the manufacturing method is low. The limitations were that these amounts were too high and unsatisfactory for dieters with low protein, low phosphorus and low potassium.

The present invention limits the intake of these components by reducing the amounts of salt, protein, phosphorus and potassium in the components contained in conventional soy sauce and reduced salt soy sauce, respectively. It is an object of the present invention to provide a soy sauce-like seasoning suitable for diet therapy and health promotion of sick patients.

[0006]

Means for Solving the Problems As a result of earnest studies by the present inventor, a composition containing soy sauce, sugar, a fermented seasoning, a bonito extract, salt and a taste component in a specific ratio has a low salt content and a low protein content. The inventors have found that the present invention is useful as a soy sauce-like seasoning with low phosphorus content and low potassium content, and completed the present invention.

In order to solve the above problems, the low salt low protein low phosphorus low potassium soy sauce-like seasoning of the present invention comprises 14 to 25 parts by weight of soy sauce, 2 to 15 parts by weight of sugar, and 2 to 15 parts by weight of fermented seasoning. , 3 to 14 parts by weight of bonito extract, 0 salt
˜6 parts by weight, taste component 0 to 5 parts by weight, and water 40 to 60 parts by weight.

Examples of the soy sauce used in the present invention include kouchi and thin soy sauce. These soy sauces may be used alone or in a mixture of two or more kinds, but it is particularly desirable to use the soy sauce. When using soy sauce oil, the salt content is about 1% higher than that of koko soy sauce oil, so it is necessary to adjust the salt content accordingly. If the amount of soy sauce is less than 14 parts, the flavor of soy sauce will be insufficient, and if it is more than 25 parts, the amount of protein, phosphorus and potassium will be increased, which is not preferable as a component.

Examples of the saccharides used in the present invention include glucose-fructose syrup, fructose-glucose syrup, sucrose and glucose.
These sugars may be used alone or in combination of two or more.

The fermented seasoning used in the present invention is a fermented seasoning obtained by salt-fermenting based on the indrinking treatment of sake, to which sugars and rice koji are added, and it is not preferable to add more than 15 parts because the alcohol odor becomes strong.

Examples of the bonito extract used in the present invention include heat-concentrated or non-heat-concentrated extracts of bonito flakes, or salts to which salt and proteolytic substances are added. Insufficient, and if it exceeds 14 parts, the amount of phosphorus increases, which is not preferable in terms of composition.

The salt used in the present invention includes purified salt and normal salt, which may be used alone or in combination of two or more kinds.

The taste component used in the present invention includes sodium glutamate, sodium inosinate and sodium guanylate, which may be used alone or in combination of two or more.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION In order to produce the low salt, low protein, low phosphorus, low potassium soy sauce-like seasoning of the present invention, soy sauce, sugar, fermentation seasoning, bonito extract, salt and taste components are contained in a prescribed ratio. There is no particular limitation on the manufacturing process or the manufacturing method as long as it is a method for making it. For example, it can be manufactured by a manufacturing process in which the above raw materials are mixed in a steam kettle equipped with a stirrer, sterilized by a plate type high temperature and high pressure sterilization system and then automatically filled.

[0015]

EXAMPLES Examples of typical low salt low protein low phosphorus low potassium soy sauce-like seasonings of the present invention are shown below, but the present invention is not limited thereto. (Example 1) Soy sauce (main brewing) 600 g, glucose-fructose syrup 125 g, fermentation seasoning 100 g, sugar 65 g, bonito extract 95 g, normal salt 36.5 g, sodium glutamate 15 g, sodium inosinate 1 g, sodium guanylate 1 g, 1500 g of water is mixed in a steam kettle equipped with a stirrer, sterilized by a plate type high temperature and high pressure sterilization system, and then automatically filled.

The ingredients per 100 g of this seasoning are 5.6 g of salt, 3.3 g of protein, 57 mg of phosphorus, 120 mg of potassium and 2.2 g of sodium. Comparing the amount of this component with normal soy sauce, salt is reduced to 37.3%, protein is 44%, phosphorus is 40.7%, potassium is 30%, and sodium is 37.3%.

(Example 2) Soy sauce (honjozo) 355
g, glucose-fructose syrup 100 g, fermented seasoning 125 g,
65 g of sugar, 350 g of bonito extract, 49 g of normal salt, 15 g of sodium glutamate, 1 g of sodium inosinate, 1 g of sodium guanylate, and 1500 g of water are mixed in a steam pot with a stirrer, and sterilized by a plate-type high temperature and high pressure sterilization system, and then automatically filled. .

The components per 100 g of this seasoning are 5.6 g of salt, 3 g of protein, 31 mg of phosphorus, 7 potassium.
8 mg and 2.2 g of sodium. Comparing the amount of this component with that of normal soy sauce, salt is reduced to 37.3%, protein is 40%, phosphorus is 22.1%, potassium is 19.5%, and sodium is 37.3%.

(Example 3) Soy sauce (main brewing) 500
g, glucose-fructose syrup 25 g, fermentation seasoning 200 g, sugar 65 g, bonito extract 195 g, normal salt 36 g, sodium glutamate 15 g, sodium inosinate 1 g, sodium guanylate 1 g, and water 1500 g are mixed in a steam kettle equipped with a stirrer. , Plate type high temperature and high pressure sterilization system sterilizes and then automatically fills.

The ingredients per 100 g of this seasoning are 5.6 g of salt, 3 g of protein, 41 mg of phosphorus and 9 potassium.
2 mg and 2.2 g of sodium. Comparing the amount of this component with that of normal soy sauce, salt is reduced to 37.3%, protein is 40%, phosphorus is 29.3%, potassium is 23%, and sodium is 37.3%.

(Sensory test) Soy sauce, low salt soy sauce, soy sauce with adjusted salt content, and the low salt low protein low phosphorus low potassium soy sauce-like seasoning of Example 1 were applied to cold soup, spinach, and soup stock, and a taste test was conducted. It was The amount applied is 5 g for each 90 g of chilled tofu and 3 g for 40 g of spinach stock. Table 1 shows those components, and Table 2 shows the results of the sensory test.

[0022]

[Table 1]

[0023]

[Table 2]

[0024]

EFFECTS OF THE INVENTION By using the soy sauce-like seasoning of the present invention, it is possible to reduce the intakes of salt and phosphorus by about 40% each, protein by 45% and potassium by 30% as compared with normal soy sauce. As is clear from the results, the low-salt, low-protein, low-phosphorus, low-potassium soy sauce-like seasoning of the present invention can be used as a substitute for ordinary soy sauce in a diet patient who is forced to eat a low-salt, low-protein, low-phosphorus, low-potassium diet. Has a tremendous effect.

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Claims (3)

[Claims] 1. 14 to 25 parts by weight of soy sauce and 2 to 1 saccharides
5 parts by weight, fermented seasoning 2 to 15 parts by weight, bonito extract 3 to 1
4 parts by weight, salt 0 to 6 parts by weight, taste component 0 to 5 parts by weight,
Low salt low protein low phosphorus low potassium soy sauce-like seasoning consisting of 40 to 60 parts by weight of water. 2. The soy sauce-like seasoning according to claim 1, wherein the saccharide is glucose fructose syrup, fructose glucose syrup, sucrose or glucose. 3. The soy sauce-like seasoning according to claim 1, wherein the taste component is sodium glutamate or sodium inosinate or sodium guanylate.