WO2006033205A1 - 低食塩醤油 - Google Patents
低食塩醤油 Download PDFInfo
- Publication number
- WO2006033205A1 WO2006033205A1 PCT/JP2005/014427 JP2005014427W WO2006033205A1 WO 2006033205 A1 WO2006033205 A1 WO 2006033205A1 JP 2005014427 W JP2005014427 W JP 2005014427W WO 2006033205 A1 WO2006033205 A1 WO 2006033205A1
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- WO
- WIPO (PCT)
- Prior art keywords
- soy sauce
- salt
- low
- aminobutyric acid
- weight
- Prior art date
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 118
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 103
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 43
- 239000011780 sodium chloride Substances 0.000 claims abstract description 24
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims description 95
- 150000003839 salts Chemical class 0.000 claims description 84
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims description 45
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims description 45
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 8
- 239000011591 potassium Substances 0.000 claims description 8
- 229910052700 potassium Inorganic materials 0.000 claims description 8
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims description 5
- 150000001413 amino acids Chemical class 0.000 claims 1
- 230000003247 decreasing effect Effects 0.000 claims 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 abstract description 22
- 238000000034 method Methods 0.000 abstract description 21
- 230000036772 blood pressure Effects 0.000 abstract description 17
- 238000004519 manufacturing process Methods 0.000 abstract description 13
- 239000000243 solution Substances 0.000 abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 239000001103 potassium chloride Substances 0.000 abstract description 11
- 235000011164 potassium chloride Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 10
- 206010007572 Cardiac hypertrophy Diseases 0.000 abstract description 7
- 208000006029 Cardiomegaly Diseases 0.000 abstract description 7
- 229940124277 aminobutyric acid Drugs 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 6
- 238000000909 electrodialysis Methods 0.000 abstract description 3
- 239000012528 membrane Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 14
- 238000012360 testing method Methods 0.000 description 12
- 235000019658 bitter taste Nutrition 0.000 description 11
- 244000068988 Glycine max Species 0.000 description 10
- 235000010469 Glycine max Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- 206010020772 Hypertension Diseases 0.000 description 8
- 102000008214 Glutamate decarboxylase Human genes 0.000 description 6
- 108091022930 Glutamate decarboxylase Proteins 0.000 description 6
- 241000700159 Rattus Species 0.000 description 5
- 230000001631 hypertensive effect Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 230000005070 ripening Effects 0.000 description 5
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- 230000037396 body weight Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
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- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 210000004556 brain Anatomy 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000008176 lyophilized powder Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000000053 special nutrition Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 102000009127 Glutaminase Human genes 0.000 description 2
- 108010073324 Glutaminase Proteins 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 102000002852 Vasopressins Human genes 0.000 description 2
- 108010004977 Vasopressins Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- KBZOIRJILGZLEJ-LGYYRGKSSA-N argipressin Chemical compound C([C@H]1C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](CSSC[C@@H](C(N[C@@H](CC=2C=CC(O)=CC=2)C(=O)N1)=O)N)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CCCN=C(N)N)C(=O)NCC(N)=O)C1=CC=CC=C1 KBZOIRJILGZLEJ-LGYYRGKSSA-N 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- NGVDGCNFYWLIFO-UHFFFAOYSA-N pyridoxal 5'-phosphate Chemical compound CC1=NC=C(COP(O)(O)=O)C(C=O)=C1O NGVDGCNFYWLIFO-UHFFFAOYSA-N 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 210000000278 spinal cord Anatomy 0.000 description 2
- 238000011699 spontaneously hypertensive rat Methods 0.000 description 2
- 230000035488 systolic blood pressure Effects 0.000 description 2
- 229960003726 vasopressin Drugs 0.000 description 2
- 206010002091 Anaesthesia Diseases 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 102000004031 Carboxy-Lyases Human genes 0.000 description 1
- 108090000489 Carboxy-Lyases Proteins 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 238000001061 Dunnett's test Methods 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010015719 Exsanguination Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- QGMRQYFBGABWDR-UHFFFAOYSA-M Pentobarbital sodium Chemical compound [Na+].CCCC(C)C1(CC)C(=O)NC(=O)[N-]C1=O QGMRQYFBGABWDR-UHFFFAOYSA-M 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- GXBMIBRIOWHPDT-UHFFFAOYSA-N Vasopressin Natural products N1C(=O)C(CC=2C=C(O)C=CC=2)NC(=O)C(N)CSSCC(C(=O)N2C(CCC2)C(=O)NC(CCCN=C(N)N)C(=O)NCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(CCC(N)=O)NC(=O)C1CC1=CC=CC=C1 GXBMIBRIOWHPDT-UHFFFAOYSA-N 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000037005 anaesthesia Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- OKBPCTLSPGDQBO-UHFFFAOYSA-L disodium;dichloride Chemical compound [Na+].[Na+].[Cl-].[Cl-] OKBPCTLSPGDQBO-UHFFFAOYSA-L 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethyl mercaptane Natural products CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000006458 gyp medium Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 229940105631 nembutal Drugs 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- ZDHURYWHEBEGHO-UHFFFAOYSA-N potassiopotassium Chemical compound [K].[K] ZDHURYWHEBEGHO-UHFFFAOYSA-N 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 235000007682 pyridoxal 5'-phosphate Nutrition 0.000 description 1
- 239000011589 pyridoxal 5'-phosphate Substances 0.000 description 1
- 229960001327 pyridoxal phosphate Drugs 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000001457 vasomotor Effects 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- DGVVWUTYPXICAM-UHFFFAOYSA-N β‐Mercaptoethanol Chemical compound OCCS DGVVWUTYPXICAM-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a low-salt soy sauce that can be used as a special nutritional food that has a good flavor, remarkably suppresses an increase in blood pressure, and can prevent strength and cardiac hypertrophy.
- the reduced salt soy sauce referred to in the present invention means a soy sauce containing 0 to 10% by weight (WZ V%) of sodium salt sodium (also referred to as sodium salt).
- Soy sauce one of Japan's leading seasonings, is now based on the new recognition that its unique flavor can exert excellent cooking effects not only in Japanese cuisine but also in Western cuisine. As a versatile seasoning, demand is growing in the United States, Europe and Southeast Asia.
- Soy sauce is usually inoculated and cultured with a filamentous fungus belonging to the genus Aspergillus in a mixture of heat-denatured protein raw materials such as soybeans and starch raw materials such as wheat to prepare soy sauce cake, which is then added to saline. It is obtained by fermenting and ripening with filtration followed by filtration.
- the main purpose of fermenting and ripening by adding salt solution is to prevent the decay of moromi in the fermentation and ripening process, and the concentration of saline solution used for charging is usually 15 to 25% by weight.
- concentration of saline solution used for charging is usually 15 to 25% by weight.
- Patent Document 1 A method of producing soy sauce containing KC1 and using salt water as a water, adding koji to this, fermenting and aging to produce ordinary salt-containing soy sauce, and then mixing both to obtain a low salt soy sauce ( Patent Document 1) and a method of preparing a low-sauce soy sauce by adding a soy sauce cake to a mixed solution of salt and KC1 and fermenting and ripening the mixture into the water (Patent Document 2) are proposed.
- the method of producing low-salt soy sauce by replacing part of the salt with KC1 is simple and industrially advantageous, while KC1 has a unique bitter taste. This is a fatal defect, and the amount of KC1 substitution is naturally limited.
- Patent Document 1 Japanese Patent Publication No. 38-6582
- Patent Document 2 JP-A-56-68372
- Patent Document 3 Japanese Patent Laid-Open No. 11 151072
- An object of the present invention is to obtain a low-salt soy sauce that has a low salt concentration and good flavor, and that remarkably suppresses an increase in blood pressure and can be used as a special nutritional food.
- the present inventors noted that the method for producing low-salt soy sauce by substituting part of the salt with KC1 is simple and very advantageous in terms of industrial operation.
- soy sauce that does not feel bitter can be obtained, and when KC1 and ⁇ -aminobutyric acid are added together to low salt soy sauce Knew that an increase in blood pressure could be significantly suppressed.
- the soy sauce described in the present invention means ordinary salt-containing soy sauce and does not contain KC1.
- the purpose of increasing ⁇ -aminobutyric acid is a special nutrition food for hypertensive patients, and is different from the purpose of obtaining soy sauce that does not feel the bitter taste of KC1 in KC1-containing low salt soy sauce.
- the present inventors also know that, when ⁇ -aminobutyric acid and potassium salty potassium coexist in low-salt soy sauce, the increase in blood pressure is remarkably suppressed, and the strength and strength of the heart can be prevented. It was.
- the present invention has been completed based on these findings, that is, low salt soy sauce, potassium chloride 1.0 to 10.0 wt% and ⁇ -aminobutyric acid 0.1 to 5.0. It is a low salt soy sauce with a weight percentage.
- the present invention also provides a low salt soy sauce containing a salt concentration of 0 to: LO wt%, potassium salt potassium 1.0 to 10.0 wt% and ⁇ -aminobutyric acid 0.1 to 5.0 wt%. It is.
- a low salt soy sauce that can be used as a special nutrition food that can eliminate the bitter taste of KC1-containing low salt soy sauce, significantly suppress the increase in blood pressure, and prevent cardiac hypertrophy. Can be provided.
- any method for adding low salt soy sauce to 1.0 to 10.0% by weight of potassium salty salt any method can be adopted.
- (1) in the usual soy sauce production method ⁇ A method using a mixed solution of C1 and salt, (2) A method of mixing soy sauce obtained using a solution of KC1 alone as feed water and separately using salt solution as feed water, ( Three ) Or normal soy sauce in which saline is used as water, and salt is desalted by electrodialysis, membrane treatment, etc., and KC1 is added to this soy sauce.
- the salt potassium used here include ordinary salt potassium or sea salt containing high salt potassium concentration.
- ⁇ -aminobutyric acid added to such low salt soy sauce containing KC1 is an inhibitory neurotransmitter present in the brain and spinal cord of mammals. Increases supply volume to enhance brain metabolic function, acts on the vasomotor center of the spinal cord to lower blood pressure, suppresses secretion of vasopressin, an antidiuretic hormone, dilates blood vessels and lowers blood pressure This is a known substance (new brain metabolism activator, Eiichi Otomo, Medicinal Journal, 1987).
- ⁇ -aminobutyric acid can be easily obtained by allowing glutamine decarboxylase and glutaminase to act on a glutamine-containing raw material (JP 2002-300862, production of ⁇ -aminobutyric acid-containing natural food material) Method).
- a ⁇ -aminobutyric acid-containing powder ( ⁇ -aminobutyric acid crude product) can be easily obtained.
- the liquid containing ⁇ -aminobutyric acid can be concentrated and purified by ion exchange chromatography, etc., and a purified product can be easily obtained.
- y-aminobutyric acid a commercially available product or a reagent can be adopted.
- the adjustment of the content of ⁇ -aminobutyric acid in the low salt soy sauce may be achieved by adding ⁇ -aminobutyric acid to the reduced salt soy sauce.
- the content of ⁇ -aminobutyric acid in the low salt soy sauce is preferably adjusted to be 0.1 to 5.0% by weight. Of these, 0.2 to 3.5% by weight is more preferable.
- y-aminobutyric acid has a sweet taste and is known to be usable as a food additive or seasoning (JP-A-11-151072, soybean enriched with ⁇ -aminobutyric acid) Food material).
- the time of adding ⁇ -aminobutyric acid is preferably a process close to the final product as much as possible, for example, a raw soy sauce (or moromi soup) before the firing step, which can include any step in the soy sauce production method.
- the low salt soy sauce containing KC1 to which ⁇ -aminobutyric acid is added loses the bitterness peculiar to KC1 and becomes a product with a good flavor.
- the preparation of glutamate decarboxylase was performed according to the method of Ueno et al. (Biosci. Biotech. Biochem., 61 (7) 1168-1171, 1997). That is, Lactono-Chinoles Brevi, IFOl 2005 was inoculated into 20 L of GYP medium (1% glucose, 1% yeast extract, 0.5% polypeptone, 1% sodium glutamate), and jar armor (30 L), The cells were cultured at 30 ° C for 72 hours. After cultivation, the cells were collected by centrifugation (8000 ⁇ g, 30 minutes). Add 1 L of buffer (0. ImM pyridoxal phosphate, 0.
- soy sauce cake which is then added to high-concentration saline.
- moromi management was carried out as usual for 150 days with appropriate stirring. After fermentation and ripening, the mixture was squeezed and filtered to obtain raw soy sauce of about 18% salt and about 1.7% TN.
- This raw soy sauce was desalted with an electrodialyzer to obtain desalted soy sauce containing 0.5% by weight of sodium chloride and about 1.6% by weight of T.N.
- This desalted soy sauce was divided into 4 sections, and 9.5% by weight of sodium chloride sodium salt was added and dissolved in the first section to obtain a low salt soy sauce (salt concentration of 10% by weight) in the control group.
- the sensory test is performed by a trained panel with discriminating ability, and does not feel bitterness: “I”, feels slightly bitter: “+ —”, feels bitter: “+”, strongly increases bitterness feel:
- the total salt concentration of NaCI and KC1 in the soy sauce is 8% without changing the salt composition ratio of NaCI to KC1 7 to 3.
- the sensory test was performed in the same manner as described above instead of 9%, 11%, and 12%, almost the same result was obtained.
- SHR rat spontaneously hypertensive rat
- the first group (control group 1) was fed with MF powdered feed (Oriental Yeast Co., Ltd., feed for raising mice and rats).
- MF powdered feed Oriental Yeast Co., Ltd., feed for raising mice and rats.
- control group 2 is freeze-dried with low-salt soy sauce (containing a salt concentration of 8% by weight) in the feed.
- the feed was mixed with powder (salt concentration in the feed was 6% by weight).
- Group 3 (Comparative Example 1) contains KC1-enriched low-salt soy sauce (salt concentration 8 wt% and KC1
- the fourth group (Comparative Example 2) was mixed with lyophilized powder of ⁇ -aminobutyric acid-fortified reduced salt soy sauce (containing 8% by weight of salt and 0.14% by weight of ⁇ -aminobutyric acid). Feed (salt concentration in the feed was 6% by weight, ⁇ -aminobutyric acid concentration was 0.1% by weight) was given.
- Group 5 (invention group) contains KC1, ⁇ -aminobutyric acid-enriched salt-reduced soy sauce (containing 8% by weight salt, 1 «1 1.34% by weight, and 0.14% by weight ⁇ -aminobutyric acid) in the feed.
- the feed was mixed with lyophilized powder (salt concentration 6% by weight, KC1 concentration 1%, y-aminobutyric acid concentration S1% by weight).
- the systolic blood pressure was measured using 00.
- the present invention group fed with the salt-reduced soy sauce fortified with KC1 and y-aminobutyric acid markedly increased blood pressure and could reliably suppress the force.
- SHR rats spontaneously hypertensive rats
- the second group (comparative example group) was fed a diet supplemented with KC1 at a rate of 1% to a diet supplemented with 6% sodium chloride (NaCl).
- the third group (invention group) was provided with data in which KC1 and ⁇ -aminobutyric acid were added at a rate of 1% to a feed supplemented with 6% sodium chloride (NaCl).
- the present invention group in which ⁇ -aminobutyric acid and potassium salt are added together with sodium chloride is the control group in which salt is added but ⁇ -aminobutyric acid and potassium salt are not added, or It was found that the wet heart weight was reduced by about 7% compared to the comparative example in which sodium chloride and potassium chloride were added but ⁇ -aminobutyric acid was not added. From this, it can be seen that according to the present invention, a low-salt soy sauce capable of suppressing an increase in blood pressure and preventing cardiac hypertrophy is obtained.
- the low-salt soy sauce obtained in the present invention has an effect of suppressing an increase in blood pressure, suppressing cardiac hypertrophy, and having a good flavor despite the intake of salt. It can also be used as a special nutrition food. And because it has a moderate salty taste despite its low salt, it can be used as a soy sauce for sashimi, tempura, pickles, etc., soy sauce over natto, tofu, etc. It can also be used as a soy sauce for ingredients such as salmon soup, sauce, dressing and ramen soup. It can also be used as soy sauce for processing boiled fish, fish paste products, livestock paste products, etc.
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/575,834 US7718209B2 (en) | 2004-09-22 | 2005-08-05 | Low-salt soy sauce |
EP05768862A EP1808084A4 (en) | 2004-09-22 | 2005-08-05 | SOY SAUCE WITH LOW SALT CONTENT |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004-275040 | 2004-09-22 | ||
JP2004275040A JP2006087328A (ja) | 2004-09-22 | 2004-09-22 | 低食塩醤油 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2006033205A1 true WO2006033205A1 (ja) | 2006-03-30 |
Family
ID=36089970
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2005/014427 WO2006033205A1 (ja) | 2004-09-22 | 2005-08-05 | 低食塩醤油 |
Country Status (5)
Country | Link |
---|---|
US (1) | US7718209B2 (ja) |
EP (1) | EP1808084A4 (ja) |
JP (1) | JP2006087328A (ja) |
CN (1) | CN101060793A (ja) |
WO (1) | WO2006033205A1 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2052629A1 (en) * | 2006-06-16 | 2009-04-29 | Kikkoman Corporation | Soy sauce seasoning having high -aminobutyric acid content |
JP2016503305A (ja) * | 2013-07-23 | 2016-02-04 | シージェイ チェイルジェダン コーポレイションCj Cheiljedang Corporation | 天然中性風味調味素材の製造方法 |
Families Citing this family (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4542884B2 (ja) * | 2004-12-14 | 2010-09-15 | 花王株式会社 | 液体調味料 |
JP4630042B2 (ja) | 2004-11-12 | 2011-02-09 | 花王株式会社 | 液体調味料 |
JP4767719B2 (ja) * | 2005-04-15 | 2011-09-07 | 花王株式会社 | 液体調味料の製造方法 |
JP2011120603A (ja) * | 2005-04-27 | 2011-06-23 | Kao Corp | 液体調味料の製造方法 |
JP2008167660A (ja) * | 2007-01-05 | 2008-07-24 | Kikkoman Corp | 液体調味料 |
EP2805623B1 (en) | 2009-09-18 | 2016-03-09 | Kikkoman Corporation | Low common salt soy sauce and process for producing same |
GB0917325D0 (en) * | 2009-10-02 | 2009-11-18 | Givaudan Sa | Flavour enhancement |
JP5812864B2 (ja) | 2009-11-09 | 2015-11-17 | キッコーマン株式会社 | 呈味が改善された液体調味料 |
EP2517577B1 (en) * | 2009-12-25 | 2018-09-12 | Kikkoman Corporation | A method for producing soy sauce having hypotensive effects |
WO2012023058A2 (en) * | 2010-08-17 | 2012-02-23 | Sunildatta Jog | Sodium free food preservative |
MX347179B (es) * | 2011-07-14 | 2017-04-18 | Takasago Perfumery Co Ltd | Metodo para mejorar el sabor. |
CN102246947B (zh) * | 2011-08-03 | 2013-01-16 | 孙德善 | 一种低盐酱油及其制备方法 |
IN2014MN01542A (ja) * | 2012-02-15 | 2015-07-03 | Takasago Perfumery Co Ltd | |
CN104886603B (zh) * | 2015-06-17 | 2017-08-22 | 青岛海百合生物技术有限公司 | 一种富含γ‑氨基丁酸的海鲜调味料及其制备方法 |
CN113812603A (zh) * | 2020-06-19 | 2021-12-21 | 烟台欣和企业食品有限公司 | 发酵酱油的减盐工艺方法 |
JP7037684B1 (ja) | 2021-04-07 | 2022-03-16 | キッコーマン株式会社 | 粉末醤油及びその製造方法 |
CN114128869B (zh) * | 2021-11-12 | 2023-07-18 | 江苏大学 | 一种低盐酱油的生产方法 |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5668372A (en) | 1979-10-20 | 1981-06-09 | Kikkoman Corp | Preparation of seasoning containing salt |
JPH01151072A (ja) * | 1987-12-08 | 1989-06-13 | Nec Corp | ブロツク属性識別方式 |
JPH067111A (ja) * | 1992-06-23 | 1994-01-18 | Toyama Chem Co Ltd | 低ナトリウム塩味料 |
US5631038A (en) | 1990-06-01 | 1997-05-20 | Bioresearch, Inc. | Specific eatable taste modifiers |
JPH11151072A (ja) | 1997-11-20 | 1999-06-08 | Wakamoto Pharmaceut Co Ltd | γ−アミノ酪酸を富化した大豆食品素材 |
JP2002325554A (ja) | 2001-04-27 | 2002-11-12 | Kissei Pharmaceut Co Ltd | 液体調味料 |
JP2004290129A (ja) * | 2003-03-28 | 2004-10-21 | Kikkoman Corp | 食塩含有飲食品 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5955165A (ja) * | 1982-09-22 | 1984-03-30 | Kikkoman Corp | 醤油の製造法 |
JP2590423B2 (ja) * | 1994-02-01 | 1997-03-12 | 農林水産省中国農業試験場長 | γ−アミノ酪酸を富化した食品素材 |
JP2704493B2 (ja) | 1994-02-18 | 1998-01-26 | 京都府 | 発酵食品の製造方法 |
JP2002300862A (ja) * | 2001-02-05 | 2002-10-15 | Kikkoman Corp | γ−アミノ酪酸含有天然食品素材の製造方法 |
JP4313615B2 (ja) | 2003-06-03 | 2009-08-12 | ヒガシマル醤油株式会社 | 免疫賦活活性及びγ−アミノ酪酸産生能を有する新規乳酸菌、及びその利用。 |
DE102004017076A1 (de) * | 2004-04-07 | 2005-10-27 | Symrise Gmbh & Co. Kg | Verwendung von gamma-Aminobuttersäure zur Maskierung oder Verminderung eines unangenehmen Geschmackseindrucks sowie Zubereitungen enthaltend gamma-Aminobuttersäure |
JP4630042B2 (ja) * | 2004-11-12 | 2011-02-09 | 花王株式会社 | 液体調味料 |
-
2004
- 2004-09-22 JP JP2004275040A patent/JP2006087328A/ja active Pending
-
2005
- 2005-08-05 US US11/575,834 patent/US7718209B2/en not_active Expired - Fee Related
- 2005-08-05 CN CNA200580039893XA patent/CN101060793A/zh active Pending
- 2005-08-05 EP EP05768862A patent/EP1808084A4/en not_active Withdrawn
- 2005-08-05 WO PCT/JP2005/014427 patent/WO2006033205A1/ja active Application Filing
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5668372A (en) | 1979-10-20 | 1981-06-09 | Kikkoman Corp | Preparation of seasoning containing salt |
JPH01151072A (ja) * | 1987-12-08 | 1989-06-13 | Nec Corp | ブロツク属性識別方式 |
US5631038A (en) | 1990-06-01 | 1997-05-20 | Bioresearch, Inc. | Specific eatable taste modifiers |
JPH067111A (ja) * | 1992-06-23 | 1994-01-18 | Toyama Chem Co Ltd | 低ナトリウム塩味料 |
JPH11151072A (ja) | 1997-11-20 | 1999-06-08 | Wakamoto Pharmaceut Co Ltd | γ−アミノ酪酸を富化した大豆食品素材 |
JP2002325554A (ja) | 2001-04-27 | 2002-11-12 | Kissei Pharmaceut Co Ltd | 液体調味料 |
JP2004290129A (ja) * | 2003-03-28 | 2004-10-21 | Kikkoman Corp | 食塩含有飲食品 |
Non-Patent Citations (1)
Title |
---|
See also references of EP1808084A4 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2052629A1 (en) * | 2006-06-16 | 2009-04-29 | Kikkoman Corporation | Soy sauce seasoning having high -aminobutyric acid content |
EP2052629A4 (en) * | 2006-06-16 | 2010-08-25 | Kikkoman Corp | SEASONING BASED ON HIGH AMINO ACID-SOY SOY SAUCE |
JP2016503305A (ja) * | 2013-07-23 | 2016-02-04 | シージェイ チェイルジェダン コーポレイションCj Cheiljedang Corporation | 天然中性風味調味素材の製造方法 |
Also Published As
Publication number | Publication date |
---|---|
EP1808084A1 (en) | 2007-07-18 |
JP2006087328A (ja) | 2006-04-06 |
US7718209B2 (en) | 2010-05-18 |
EP1808084A4 (en) | 2008-11-26 |
US20080057174A1 (en) | 2008-03-06 |
CN101060793A (zh) | 2007-10-24 |
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