WO2010150918A1 - 減塩飲食品用組成物 - Google Patents
減塩飲食品用組成物 Download PDFInfo
- Publication number
- WO2010150918A1 WO2010150918A1 PCT/JP2010/061227 JP2010061227W WO2010150918A1 WO 2010150918 A1 WO2010150918 A1 WO 2010150918A1 JP 2010061227 W JP2010061227 W JP 2010061227W WO 2010150918 A1 WO2010150918 A1 WO 2010150918A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- salt
- composition
- yeast extract
- food
- reduced
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 103
- 235000013361 beverage Nutrition 0.000 title claims abstract description 44
- 239000000203 mixture Substances 0.000 title claims description 65
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 84
- 239000012138 yeast extract Substances 0.000 claims abstract description 84
- 235000021118 plant-derived protein Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims description 92
- 239000003531 protein hydrolysate Substances 0.000 claims description 47
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 31
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 28
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 27
- 238000002156 mixing Methods 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 23
- 229940024606 amino acid Drugs 0.000 claims description 20
- 235000001014 amino acid Nutrition 0.000 claims description 20
- 150000001413 amino acids Chemical class 0.000 claims description 19
- 238000000354 decomposition reaction Methods 0.000 claims description 18
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 14
- 239000012528 membrane Substances 0.000 claims description 13
- 150000007523 nucleic acids Chemical class 0.000 claims description 13
- 102000039446 nucleic acids Human genes 0.000 claims description 13
- 108020004707 nucleic acids Proteins 0.000 claims description 13
- 150000007524 organic acids Chemical class 0.000 claims description 13
- 150000005846 sugar alcohols Chemical class 0.000 claims description 12
- 235000005985 organic acids Nutrition 0.000 claims description 11
- 239000011734 sodium Substances 0.000 claims description 10
- 229910052708 sodium Inorganic materials 0.000 claims description 10
- 108010064851 Plant Proteins Proteins 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 8
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 8
- 108010024636 Glutathione Proteins 0.000 claims description 7
- 229960003180 glutathione Drugs 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 6
- 241000235070 Saccharomyces Species 0.000 claims description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000000600 sorbitol Substances 0.000 claims description 5
- 239000004475 Arginine Substances 0.000 claims description 4
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 4
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 4
- BVHLGVCQOALMSV-JEDNCBNOSA-N L-lysine hydrochloride Chemical compound Cl.NCCCC[C@H](N)C(O)=O BVHLGVCQOALMSV-JEDNCBNOSA-N 0.000 claims description 4
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 4
- 239000001744 Sodium fumarate Substances 0.000 claims description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 235000004279 alanine Nutrition 0.000 claims description 4
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 4
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 4
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 4
- 239000001527 calcium lactate Substances 0.000 claims description 4
- 229960002401 calcium lactate Drugs 0.000 claims description 4
- 235000011086 calcium lactate Nutrition 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 4
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 4
- MSJMDZAOKORVFC-SEPHDYHBSA-L disodium fumarate Chemical compound [Na+].[Na+].[O-]C(=O)\C=C\C([O-])=O MSJMDZAOKORVFC-SEPHDYHBSA-L 0.000 claims description 4
- 235000013890 disodium inosinate Nutrition 0.000 claims description 4
- 229960005337 lysine hydrochloride Drugs 0.000 claims description 4
- 229930182817 methionine Natural products 0.000 claims description 4
- 235000006109 methionine Nutrition 0.000 claims description 4
- 235000016337 monopotassium tartrate Nutrition 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 claims description 4
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 4
- 229940086065 potassium hydrogentartrate Drugs 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- 229940005573 sodium fumarate Drugs 0.000 claims description 4
- 235000019294 sodium fumarate Nutrition 0.000 claims description 4
- 229940073490 sodium glutamate Drugs 0.000 claims description 4
- WTWSHHITWMVLBX-DKWTVANSSA-M sodium;(2s)-2-aminobutanedioate;hydron Chemical compound [Na+].[O-]C(=O)[C@@H](N)CC(O)=O WTWSHHITWMVLBX-DKWTVANSSA-M 0.000 claims description 4
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 4
- 229940038773 trisodium citrate Drugs 0.000 claims description 4
- 235000019263 trisodium citrate Nutrition 0.000 claims description 4
- 208000035404 Autolysis Diseases 0.000 claims description 3
- 206010057248 Cell death Diseases 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
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- 239000012670 alkaline solution Substances 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000004042 decolorization Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001962 electrophoresis Methods 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 235000014571 nuts Nutrition 0.000 claims description 3
- 230000028043 self proteolysis Effects 0.000 claims description 3
- 239000004071 soot Substances 0.000 claims description 3
- 229960003589 arginine hydrochloride Drugs 0.000 claims description 2
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 72
- 235000019643 salty taste Nutrition 0.000 abstract description 28
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 84
- 230000000694 effects Effects 0.000 description 77
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- 239000000796 flavoring agent Substances 0.000 description 21
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- 239000000126 substance Substances 0.000 description 15
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- 239000002994 raw material Substances 0.000 description 7
- 235000015424 sodium Nutrition 0.000 description 7
- 238000000108 ultra-filtration Methods 0.000 description 7
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 5
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- 238000009835 boiling Methods 0.000 description 5
- -1 organic acid salt Chemical class 0.000 description 5
- 238000001694 spray drying Methods 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000012790 confirmation Methods 0.000 description 4
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- 235000010356 sorbitol Nutrition 0.000 description 4
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- 108010010803 Gelatin Proteins 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000021120 animal protein Nutrition 0.000 description 3
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- 229920000159 gelatin Polymers 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
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- 230000003301 hydrolyzing effect Effects 0.000 description 3
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- 239000000463 material Substances 0.000 description 3
- 239000001103 potassium chloride Substances 0.000 description 3
- 235000011164 potassium chloride Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
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- 239000011780 sodium chloride Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
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- 238000011033 desalting Methods 0.000 description 2
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- 230000007515 enzymatic degradation Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
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- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
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- 239000004378 Glycyrrhizin Substances 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 101710089165 Protein white Proteins 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
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- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
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- 235000005822 corn Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000004530 effect on cardiovascular disease Effects 0.000 description 1
- 230000002892 effect on hypertension Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229940049906 glutamate Drugs 0.000 description 1
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- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
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- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
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- 239000002904 solvent Substances 0.000 description 1
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
- A23L27/45—Salt substitutes completely devoid of sodium chloride
-
- 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
- A23L27/88—Taste or flavour enhancing agents
-
- 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 method comprising a vegetable protein hydrolyzate and a yeast extract and a composition thereof for use in low-salt foods and drinks.
- Salt is widely used as a basic seasoning for seasoning foods, but it is known that excessive intake of salt has an adverse effect on hypertension and cardiovascular diseases such as heart disease.
- salt substitutes, low-salt and low-salt seasonings, and low-salt low-salt processed foods are being sold, but these products have a lack of salty taste, so the taste and flavor are unsatisfactory.
- deliciousness is impaired, such as collapse.
- a method of supplementing salty taste with substances other than salt to maintain the taste that is, a method commonly used as a salt reduction method, uses a salt substitute substance and a salty taste enhancing substance.
- a salty taste substitute is a substance that itself has a salty taste.
- the salty taste enhancing substance is a substance that has no salty taste but enhances the salty taste by coexisting with salt. So far, many salty taste substitutes and salty taste enhancing substances have been reported. Many of the salty taste substitutes are mainly potassium chloride. Potassium chloride has a characteristic bitter and pungent taste. In order to suppress the bitterness and pungent taste, it has been reported that one or several kinds of high intensity sweeteners such as glutamate, amino acid, organic acid salt, nucleic acid umami substance, and glycyrrhizin are added. (Patent Literature 1, Patent Literature 2, Patent Literature 3).
- the salty taste enhancing substance is not a salt substitute substance, but is a substance that enhances the salty taste of salt. So far, it has been reported that one kind or several kinds of amino acids such as protein hydrolyzate, sugar, organic acid salt, inorganic salt, etc. are blended (Patent Document 4, Patent Document 5, Patent Document 6, Patent) Literature 7, Patent Literature 8, Patent Literature 9, Patent Literature 10).
- salty taste substitutes and salty taste enhancing substances are often used.
- the reduction rate of the amount of salt or sodium is 25% or more with respect to standard foods and drinks.
- these salty taste substitutes and salty taste enhancing substances are added to low-salt foods and drinks with a high salt-reduction rate, there are issues such as weak addition effect or extra taste such as acidity and bitterness. It has not yet reached the point where it is delicious enough to satisfy the sex.
- the present invention is to provide a food material that can adjust the balance of taste without giving a salty taste to low-salt foods and beverages, and can impart deliciousness to a degree that satisfies general taste sufficiently. is there.
- the present invention includes the following inventions.
- a composition for reducing salt food and drink comprising mixing a vegetable protein hydrolyzate and a yeast extract.
- a composition for reduced salt food and drink comprising mixing vegetable protein hydrolyzate and yeast extract.
- a composition for low-salt food and drink characterized by mixing one or more of amino acids, nucleic acids, organic acids, inorganic salts, and sugar alcohols with a vegetable protein hydrolyzate and a yeast extract. .
- a composition for reduced-salt food and beverage comprising mixing two or more, a vegetable protein hydrolyzate, and a yeast extract.
- composition for reduced-salt food and beverage according to any one of inventions (1) to (4), wherein the vegetable protein source is any of cereals, beans, and nuts.
- Invention (1) to Invention (1), wherein the vegetable protein hydrolyzate is produced by a method comprising a step corresponding to one or more of the following (a) to (i): 4) The composition for low-salt food and drink according to any one of 4).
- D a step of performing enzymatic decomposition at a temperature of 20 to 40 ° C.
- composition for reduced salt food and drink according to the invention (7) wherein the yeast of the genus Saccharomyces is Saccharomyces cerevisiae.
- the composition for reduced-salt food and beverage according to any one of inventions (1) to (4) comprising a yeast extract obtained by heating after mixing a glutathione-containing yeast extract and sugar.
- the reduced salt food or beverage according to any one of inventions (1) to (4) wherein the yeast extract is obtained by any of an autolysis method, an acid decomposition method, and an enzyme decomposition method.
- Composition. (11) The composition for reduced salt food and beverage according to any one of inventions (1) to (4), wherein the total nitrogen content of the yeast extract is 7% or less.
- composition for reduced salt food and beverage according to the invention (3) wherein the amino acids are any one or more of sodium glutamate, alanine, methionine, sodium aspartate, arginine, and lysine hydrochloride.
- nucleic acid is sodium inosinate.
- organic acid is at least one of trisodium citrate, succinic acid, potassium hydrogen tartrate, calcium lactate and sodium fumarate. object.
- inorganic salt is at least one of dipotassium hydrogen phosphate and anhydrous potassium carbonate.
- composition for reduced salt food or drink according to the invention (3) wherein the sugar alcohol is sorbitol.
- a food or drink comprising the composition for reduced salt food or drink according to any one of the invention (1) to the invention (4) at 5 ppm or more and 0.65% or less at the time of eating.
- a salt-reduced food characterized by containing the composition of the invention (1) in a salt-reduced food or drink having a salt or sodium reduction ratio of 25% or more during eating and drinking.
- the present invention includes any combination of the constituent elements from now on, and those obtained by replacing the expression of the present invention among methods, devices, and the like.
- the salt-reduced food / beverage products are those in which the amount of sodium is reduced by 84 mg or more per 100 g of food (100 ml for liquid products), or the reduction rate of the amount of salt or sodium relative to standard food / beverage products.
- the thing of 20% or more is pointed out.
- the amount of sodium is reduced by 120 mg or more per 100 g of salt (100 ml in a liquid product) from the point that the effect of adding the composition can be remarkably exhibited, that is, a more balanced flavor and taste can be imparted, or standard Food / beverage products with a reduction rate of sodium chloride or sodium of 30% or more are more preferable than food / beverage products.
- 0.2% or more of the salt amount at the time of eating of the food / beverage products to which deliciousness is provided is preferable, and there exists a remarkable effect in 0.4% or more.
- the present inventors have been damaged by lack of salty taste even if the salt-reduced food or drink defined in the present invention is mixed with a vegetable protein hydrolyzate or a yeast extract alone.
- the effect of imparting deliciousness is weak, but surprisingly, it has been found that the subject can be solved by using a vegetable protein hydrolyzate and yeast extract together, and the present invention has been completed.
- the composition for reduced salt food and beverage of the present invention contains (A) a vegetable protein hydrolyzate and (B) a yeast extract. Furthermore, in addition to (A) plant protein hydrolyzate and (B) yeast extract, (C) one or more components of amino acids, nucleic acids, organic acids, inorganic salts, sugar alcohols , It is preferable because the effect is more remarkably exhibited. That is, it is preferable because a more balanced flavor and taste can be imparted.
- the composition for low-salt food / beverage products of this invention has the effect of improving provision of taste by adding this low-salt food / beverage products.
- the low-salt food / beverage composition may be used as a raw material for low-salt food / beverage products, or as a seasoning form such as reduced-salt seasoning salt, miso, soy sauce, soy sauce, sauce, sauce, dressing, mayonnaise, etc. good.
- the composition for low-salt food and drink according to the present invention is characterized by adding a vegetable protein hydrolyzate and a yeast extract.
- a vegetable protein hydrolyzate is A part by weight and the amount of yeast extract is B part by weight
- a + B 100
- the range is 0 ⁇ A ⁇ 100, 0 ⁇ B ⁇ 100.
- C amino acids, nucleic acids, organic acids, inorganic salts, sugar alcohols, amino acids, nucleic acids, organic acids, inorganic salts
- sugar alcohols amino acids, nucleic acids, organic acids, inorganic salts
- a + B + C 100, 10 ⁇ A ⁇ 85, 3 ⁇ B ⁇ 40, 12
- a + B + C 100, 10 ⁇ A ⁇ 85, 3 ⁇ B ⁇ 40, 12
- the composition for low-salt food / beverage products of the present invention has an effect of improving the taste by adding the low-salt food / beverage products.
- the flavor used in the present invention means a scent (retro nasal flavor) that passes through the mouth and nose during eating and drinking.
- the taste used in the present invention means the strength of the taste, the feeling of persistence, and the spread that are felt in the mouth during eating and drinking.
- the vegetable protein hydrolyzate is a generic name for a product obtained by hydrolyzing a vegetable protein or the like with an enzyme or an acid.
- the protein source is preferably cereals such as wheat, rice and corn, and beans and nuts such as soybeans, because they have a strong titer and can impart a well-balanced flavor and taste.
- cereals such as wheat, rice and corn, and beans and nuts such as soybeans, because they have a strong titer and can impart a well-balanced flavor and taste.
- a titer is stronger and a well-balanced flavor and taste can be provided, it is preferable.
- Step of hydrolysis at pH 6 or less (b) Step of hydrolysis at pH 8 or more (c) Step of mixing an alkaline solution with a protein hydrolyzate and desalting (d) Liquid or solid soot (E) Step of hydrolyzing without salt (f) Step of hydrolyzing without salt (f) Centrifugation or filtration of cells contained in the protein hydrolyzate (G) membrane treatment and / or decolorization with activated carbon (h) step of concentration at pH 8 or higher (i) removal of a fraction having a molecular weight of 20,000 or more by membrane or column or electrophoresis Process
- yeast extract is a general term for a liquid obtained by extracting the contents in yeast, or a powder obtained by further drying the liquid.
- Beer yeast baker's yeast, sake yeast, wine yeast, or torula yeast, which is a genus Saccharomyces, such as Saccharomyces cerevisiae, because it has a strong potency and can impart a well-balanced flavor and taste. (Candida utilis) is preferable.
- “Yeast extract No. 2” (baker yeast extract, manufactured by Ajinomoto Co., Inc.) used in the examples of the present invention contains Saccharomyces cerevisiae.
- a yeast extract obtained by mixing a glutathione-containing yeast extract and sugar and then heating is preferred because it has a stronger titer and can provide a balanced flavor and taste.
- the total nitrogen content of the yeast extract is 7% or less because the potency is higher and a balanced flavor and taste can be imparted.
- the autolysis method, the acid decomposition method, and the enzyme decomposition method are common.
- amino acids refer to amino acids and / or amino acid salts.
- Sodium glutamate, alanine, methionine, sodium aspartate, arginine, lysine hydrochloride and the like are particularly preferable because of their strong potency and the ability to impart a well-balanced flavor and taste.
- sodium inosinate is particularly preferable as the nucleic acid system because it has a strong titer and can impart a well-balanced flavor and taste.
- organic acids refer to organic acids and / or organic acid salts.
- trisodium citrate, succinic acid, potassium hydrogen tartrate, calcium lactate, sodium fumarate and the like are particularly preferable because they have a strong titer and can impart a well-balanced flavor and taste.
- the inorganic salts are not particularly limited, but potassium salts, magnesium salts, calcium salts, sodium salts, ammonia salts and the like can be used.
- dipotassium hydrogen phosphate and / or anhydrous potassium carbonate are particularly preferred.
- the sugar alcohol is not particularly limited, but maltitol, mannitol, sorbitol and the like can be used. Sorbitol is particularly preferable because it has a strong titer and can impart a well-balanced flavor and taste.
- the concentration at the time of eating of the food and drink refers to the concentration at the time of eating after the food and drink are cooked.
- the composition for reduced-salt food and drink is 5 ppm or more and 0.65% or less in the food and drink at the time of eating, because the potency is strong and a balanced flavor and taste can be imparted. It is preferable to include. If the concentration of the composition for reduced salt food or drink is less than this, the effect of addition is weak. Furthermore, the concentration of the composition for low-salt food and drink is preferably 0.02% or more and 0.09% or less from the viewpoint that the titer is strong and a balanced flavor and taste can be imparted.
- the raw material of the composition for low-salt foods and drinks used in the present invention can be used for foods and drinks, it is possible to use materials having various histories such as heat reaction of various materials such as synthetic products, extracts, and fermented products. it can.
- the reduced-salt food or drink there is no particular limitation on the reduced-salt food or drink to which deliciousness is imparted.
- the low-salt food or drink composition of the present invention as a seasoning form, addition to the low-salt food or drink, or reducing the salt after diluting the low-salt food or drink composition with water or a solvent Addition to food and drink, addition to reduced salt food and drink in the form of protein hydrolyzate and yeast extract, etc., mixing as a raw material for reduced salt seasonings, solid seasonings and liquid seasonings, reducing salt
- utilization such as mixing as a raw material to processed processed foods, reduced salted fishery products and processed meat products.
- Specific examples include, for example, white rice, rice balls, vegetables, pickles, tempura, boiled eggs, snacks, cereals, stir-fried foods, seasoned salt with low or low salt, miso, soy sauce, soy sauce, sauce, dressing, Seasonings such as mayonnaise, soups (cup soup, instant noodle soup), processed foods such as roux, processed fish and meat products such as low-salt and low-salt salmon, chikuwa, fried fish, ham and sausage .
- Example 1 Confirmation of additive effect at various concentrations of a composition for reduced salt food and drink in a vegetable soup system
- ⁇ Making vegetable soup> 150 g of carrot, 150 g of onion, 150 g of cabbage, 1500 g of water and 6 g of salt were put in a pan and heated with high heat until it boiled. The persimmon was removed at any time during heating and boiling. After boiling for 30 minutes, the soup was boiled and divided into vegetables and soup, and the soup was used as a vegetable soup for the following experiment (saline concentration 0.4%).
- the vegetable soup mentioned above was dried by spray-drying a vegetable protein hydrolyzate (after enzymatically degrading wheat for 20 hours or more, then purifying the decomposition solution and removing a fraction having a molecular weight of 20000 or more with an ultrafiltration membrane) Powder) and yeast extract (“Yeast Extract No. 2” Baker's Yeast Extract, Ajinomoto Co., Inc.) with a uniform ratio, and the total of the two components is a food concentration of 1 ppm, 10 ppm, 0.01%, 0.03% , 0.05%, 0.08%, 0.1%, 0.2%, 0.3%, and 0.4%.
- yeast extract Yeast Extract No. 2
- a vegetable soup to which two components were not added was used as a control.
- this control has a low salt content at the time of eating compared to a soup salt concentration of 0.8%, which is generally said to be a standard concentration.
- the reduced salt food composition according to the present invention was added to a vegetable soup having a weak salty taste, an unsatisfactory taste, and an unpleasant taste, and the effect of the addition, that is, the taste imparting effect was confirmed.
- the sensory evaluation evaluated (1) salty strength, (2) unsatisfactory taste (feeling that the taste was unsatisfactory), (3) preference for balance of taste, and (4) deliciousness (overall evaluation). The scoring was as follows.
- the effect is very clear compared to the control, ++: The effect is more clear than the control, +: The effect is compared to the control, —: The effect is clear compared to the control ⁇ : Deliciousness imparting effect is very clear compared to control, ⁇ : Deliciousness imparting effect is clear compared to control, ⁇ : Delicious compared to control There is a thickness imparting effect, x: the taste imparting effect is not clear or the effect is not preferable as compared with the control.
- the eating temperature was evaluated between 75 ° C. and 65 ° C.
- the salty strength was the same as the control in all the experimental groups, but in the vegetable soup system, the total of the two components was more than 1 ppm and less than 0.4%. It was confirmed that the thickness imparting effect was manifested. Furthermore, it has been found that a content of more than 0.01% and less than 0.1% is more preferable in terms of balance of taste. At 1 ppm or less, the effect of addition was not known, and at 0.4%, the added amount was too large and there was an unusual flavor such as an irritating odor.
- Example 2 Confirmation of additive effect at various concentrations of the composition for reduced salt food and drink in the chicken soup system
- the above-described chicken soup was dried by spray-drying a vegetable protein hydrolyzate (after enzymatically degrading wheat for 20 hours or more, then purifying the decomposition solution and removing a fraction having a molecular weight of 20000 or more with an ultrafiltration membrane) Powder) and yeast extract ("Yeast Extract No2"Baker's Yeast Extract, manufactured by Ajinomoto Co., Inc.) with a uniform ratio, and the total of the two components is a eating concentration of 1 ppm, 10 ppm, 0.01%, 0.03% 0.05%, 0.08%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7% did.
- yeast extract Yeast Extract No2"Baker's Yeast Extract, manufactured by Ajinomoto Co., Inc.
- a chicken soup to which two ingredients were not added was used as a control.
- this control has a low salt content at the time of eating compared to a soup salt concentration of 0.8%, which is generally said to be a standard concentration.
- the reduced salt food composition according to the present invention was added to a vegetable soup having a weak salty taste, an unsatisfactory taste, and an unpleasant taste, and the effect of the addition, that is, the taste imparting effect was confirmed.
- the sensory evaluation evaluated (1) salty strength, (2) unsatisfactory taste (feeling that the taste was unsatisfactory), (3) preference for balance of taste, and (4) deliciousness (overall evaluation). The scoring was as follows.
- the effect is very clear compared to the control, ++: The effect is more clear than the control, +: The effect is compared to the control, —: The effect is clear compared to the control ⁇ : Deliciousness imparting effect is very clear compared to control, ⁇ : Deliciousness imparting effect is clear compared to control, ⁇ : Delicious compared to control There is a thickness imparting effect, x: the taste imparting effect is not clear or the effect is not preferable as compared with the control.
- the eating temperature was evaluated between 75 ° C. and 65 ° C.
- the saltiness intensity was the same as the control in all the experimental groups, but when the total of the two components was more than 10 ppm and less than 0.7% in the chicken soup system, it was delicious. It was confirmed that the thickness imparting effect was manifested. Furthermore, it has been found that a content of more than 0.01% and less than 0.1% is more preferable in terms of taste balance. At 10 ppm or less, the effect of addition was not known, and at 0.7%, the added amount was too large and there was an unusual flavor such as an irritating odor.
- Plant protein hydrolyzate (wheat is enzymatically decomposed for 20 hours or more, and then the decomposition solution is purified, and an ultrafiltration membrane having a molecular weight of 20000 or more) Dry powder obtained by spray-drying the product from which the components have been removed) and yeast extract (“Yeast Extract No2” Baker's Yeast Extract, manufactured by Ajinomoto Co., Inc.), 7) Plant protein hydrolyzate (decomposition solution obtained by enzymatic decomposition of soybeans) Desalted, concentrated, spray-dried dry powder) and yeast extract (“Yeast Extract No 2” Baker's Yeast Extract, manufactured by Ajinomoto Co., Inc.), 8) Plant protein hydrolyzate (wheat enzymatically decomposed over 20 hours) After that, the decomposition solution was purified and spray-dried after removing the fraction having a molecular weight of 20000 or more with an ultrafiltration membrane) and yeast extract ("Yeast Extract No2"Baker'
- the reduced salt food composition according to the present invention was added to the vegetable soup having a weak salty taste, an unsatisfactory taste, and a delicious taste, and the addition effect, that is, the taste imparting effect was confirmed.
- the sensory evaluation evaluated (1) salty strength, (2) unsatisfactory taste (feeling that the taste was unsatisfactory), (3) preference for balance of taste, and (4) deliciousness (overall evaluation). The scoring was as follows.
- the effect is very clear compared to the control, ++: The effect is more clear than the control, +: The effect is compared to the control, —: The effect is clear compared to the control ⁇ : Deliciousness imparting effect is very clear compared to control, ⁇ : Deliciousness imparting effect is clear compared to control, ⁇ : Delicious compared to control There is a thickness imparting effect, x: the taste imparting effect is not clear or the effect is not preferable as compared with the control.
- the eating temperature was evaluated between 75 ° C. and 65 ° C.
- the salty strength was the same as the control in all the experimental groups, but the effects of the plant protein hydrolyzate and yeast extract alone were weak, and the taste-imparting effect was two-component. It was confirmed that it was expressed by a synergistic effect. Furthermore, it was found that when a yeast extract obtained by heating after mixing a glutathione-containing yeast extract and sugar is added, the effect can be exhibited more significantly, that is, a more balanced flavor and taste can be imparted.
- Example 4 Confirmation of optimal addition ratio of vegetable protein hydrolyzate and yeast extract
- a vegetable protein hydrolyzate a product obtained by enzymatically degrading wheat for 20 hours or more, then purifying the decomposition solution and removing a fraction having a molecular weight of 20000 or more with an ultrafiltration membrane
- the ratio of the spray-dried dry powder) and yeast extract (“Yeast Extract No. 2” baker's yeast extract, manufactured by Ajinomoto Co., Inc.) was varied and added so that the total of the two components would be a eating concentration of 0.08%.
- a vegetable soup to which two ingredients were not added was used as a control.
- this control has a low salt content at the time of eating compared to a soup salt concentration of 0.8%, which is generally said to be a standard concentration. There was a feature that it was not delicious.
- the reduced salt food composition of the present invention was added to a vegetable soup having a weak salty taste, an unsatisfactory taste, and an unpleasant taste, and the addition effect, that is, the taste-imparting effect was confirmed.
- the sensory evaluation evaluated (1) salty strength, (2) unsatisfactory taste (feeling that the taste was unsatisfactory), (3) preference for balance of taste, and (4) deliciousness (overall evaluation). The scoring was as follows.
- the effect is very clear compared to the control, ++: The effect is more clear than the control, +: The effect is compared to the control, —: The effect is clear compared to the control ⁇ : Deliciousness imparting effect is very clear compared to control, ⁇ : Deliciousness imparting effect is clear compared to control, ⁇ : Delicious compared to control There is a thickness imparting effect, x: the taste imparting effect is not clear or the effect is not preferable as compared with the control.
- the eating temperature was evaluated between 75 ° C. and 65 ° C.
- Example 5 (A) Confirmation of optimal addition ratio of vegetable protein hydrolyzate and (B) yeast extract, (C) C components such as amino acids)
- A) vegetable protein hydrolyzate (after enzymatically degrading wheat for 20 hours or more, the decomposition solution was purified and the fraction having a molecular weight of 20000 or more was removed with an ultrafiltration membrane.
- yeast extract ("Yeast Extract No2" bread yeast extract, manufactured by Ajinomoto Co., Inc.)
- component (amino acids, etc.) It added so that the sum total of 3 components might be the eating density of 0.08%.
- a vegetable soup to which three ingredients were not added was used as a control.
- this control has a low salt content at the time of eating compared to a soup salt concentration of 0.8%, which is generally said to be a standard concentration.
- the reduced salt food composition of the present invention was added to a vegetable soup having a weak salty taste, an unsatisfactory taste, and an unpleasant taste, and the addition effect, that is, the taste-imparting effect was confirmed.
- the sensory evaluation evaluated (1) salty strength, (2) unsatisfactory taste (feeling that the taste was unsatisfactory), (3) preference for balance of taste, and (4) deliciousness (overall evaluation). The scoring was as follows.
- the effect is very clear compared to the control, ++: The effect is more clear than the control, +: The effect is compared to the control, —: The effect is clear compared to the control ⁇ : Deliciousness imparting effect is very clear compared to control, ⁇ : Deliciousness imparting effect is clear compared to control, ⁇ : Delicious compared to control There is a thickness imparting effect, x: the taste imparting effect is not clear or the effect is not preferable as compared with the control.
- the eating temperature was evaluated between 75 ° C. and 65 ° C.
- (C) component of Table 5 (amino acids and the like) is sodium glutamate, alanine, methionine, sodium aspartate, arginine, lysine hydrochloride, sodium inosinate, trisodium citrate, succinic acid, potassium hydrogen tartrate, calcium lactate, It was a mixture containing at least one of sodium fumarate, dipotassium hydrogen phosphate, anhydrous potassium carbonate, and sorbitol.
- the present invention relates to a composition for reducing salt food and drink, in which a vegetable protein hydrolyzate and a yeast extract are mixed.
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Abstract
Description
上記課題に対して、食塩以外の物質で塩味を補完し、おいしさを維持しようとする方法、即ち一般に減塩方法と呼ばれているものとしては、食塩代替物質と塩味増強物質を使用する方法がある。塩味代替物質は、それ自身が塩味を有している物質である。塩味増強物質は、それ自身に塩味がないが、食塩と共存させることにより、その塩味を増強させる物質である。これまでに塩味代替物質や塩味増強物質が多く報告されている。
塩味代替物質は、その多くは塩化カリウムを主体としている。塩化カリウムは、特有の苦味とえぐ味を有する。その苦味やえぐ味を抑制するために、グルタミン酸塩、アミノ酸、有機酸塩、核酸系うま味物質、及びグリチルリチンなどの高甘味度甘味料の中から1種類あるいは数種類を配合することが報告されている(特許文献1、特許文献2、特許文献3)。しかし、これらの技術では、塩化カリウムの苦味やえぐ味が充分には抑制されておらず、また酸味などの好ましくない味が表出するという課題を有している。
また塩味増強物質は、食塩代替物質ではないが、食塩の塩味を増強する物質である。これまでにたん白加水分解物、糖、有機酸塩、無機塩等、アミノ酸の中から1種類あるいは数種類を配合することが報告されている(特許文献4、特許文献5、特許文献6、特許文献7、特許文献8、特許文献9、特許文献10)。しかし、これらの文献通りに素材を配合しても、標準的な飲食品に対して食塩量またはナトリウム量の低減割合が25%以上の減塩率の高い減塩飲食品に添加した場合には、効果が弱い、または酸味や苦味などの余分な味がつくため好ましくない等、嗜好性を十分に満足させる程度までおいしさを付与するには至らなかった。
このように、塩味が失われることで損なわれたおいしさを、嗜好性を満足させる程度まで付与できる、効果的な食塩代替物質や塩味増強物質は未だなく、従って低塩減塩の調味料や加工食品は一般化していないのが実情である。また、減塩で損なわれた嗜好性の低下(おいしさの低下)を塩味付与以外の方法で解決した素材は報告されていない。そのため上記課題を解決した減塩飲食品においしさを付与する素材が強く望まれている。
(1)植物性たん白加水分解物と酵母エキスを混合することを特徴とする減塩飲食品用組成物。
(2)植物性たん白加水分解物の配合量をA重量部、酵母エキスの配合量をB重量部としたとき、A+B=100のときに、15≦A≦97、3≦B≦85となるように、植物性たん白加水分解物と酵母エキスを混合することを特徴とする減塩飲食品用組成物。
(3)アミノ酸類、核酸、有機酸類、無機塩類、糖アルコールの1種または2種以上と、植物性たん白加水分解物と酵母エキスを混合することを特徴とする減塩飲食品用組成物。
(4)植物性たん白加水分解物の配合量をA重量部、酵母エキスの配合量をB重量部、アミノ酸類、核酸、有機酸類、無機塩類、糖アルコールの合計の配合量をC重量部としたとき、A+B+C=100のときに、10≦A≦85、3≦B≦40、12≦C≦50となるように、アミノ酸類、核酸、有機酸類、無機塩類、糖アルコールの1種または2種以上と、植物性たん白加水分解物と酵母エキスを混合することを特徴とする減塩飲食品用組成物。
(5)植物性たんぱく源が穀類、豆類、ナッツ類のいずれかである発明(1)から発明(4)のいずれか1項に記載の減塩飲食品用組成物。
(6)植物性たん白加水分解物が以下の(a)~(i)の1種または2種以上に該当する工程を含む方法で製造されることを特徴とする発明(1)から発明(4)のいずれか1項に記載の減塩飲食品用組成物。
(a)pH6以下で加水分解を行う工程、
(b)pH8以上で加水分解を行う工程、
(c)アルカリ溶液をたんぱく加水分解液に添加して、脱ナトリウム化する工程、
(d)液体麹または固体麹を用い、20~40℃の温度、pH6~9のpHで酵素分解を行う工程、
(e)無塩で加水分解を行う工程、
(f)たんぱく加水分解液中に含まれる菌体を遠心分離または濾過により分離・乾燥する工程、
(g)膜処理および/または活性炭による脱色を行う工程、
(h)pH8以上で濃縮を行う工程、
(i)膜またはカラムまたは電気泳動で分子量20000以上の画分を除去する工程
(7)酵母エキスが、サッカロマイセス(Saccharomyces)属又はトルラ酵母(Candida属)の酵母を用いて製造されたことを特徴とする発明(1)から発明(4)のいずれか1項に記載の減塩飲食品用組成物。
(8)サッカロマイセス属の酵母が、サッカロマイセス・セルビシエであることを特徴とする発明(7)に記載の減塩飲食品用組成物。
(9)グルタチオン含有酵母エキスと糖を混合後、加熱して得られる酵母エキスを含む発明(1)から発明(4)のいずれか1項に記載の減塩飲食品用組成物。
(10)酵母エキスが、自己消化法、酸分解法、酵素分解法のいずれかによって得られることを特徴とする発明(1)から発明(4)のいずれか1項に記載の減塩飲食品用組成物。
(11)酵母エキスの全窒素量が7%以下であることを特徴とする発明(1)から発明(4)のいずれか1項に記載の減塩飲食品用組成物。
(12)アミノ酸類が、グルタミン酸ナトリウム、アラニン、メチオニン、アスパラギン酸ナトリウム、アルギニン、リジン塩酸塩のいずれか1種以上であることを特徴とする発明(3)記載の減塩飲食品用組成物。
(13)核酸が、イノシン酸ナトリウムであることを特徴とする発明(3)記載の減塩飲食品用組成物。
(14)有機酸類が、クエン酸三ナトリウム、コハク酸、酒石酸水素カリウム、乳酸カルシウム、フマル酸ナトリウムのいずれか1種以上であることを特徴とする発明(3)記載の減塩飲食品用組成物。
(15)無機塩類が、リン酸水素二カリウム、無水炭酸カリウムのいずれか1種以上であることを特徴とする発明(3)記載の減塩飲食品用組成物。
(16)糖アルコールがソルビトールである発明(3)記載の減塩飲食品用組成物。
(17)発明(1)から発明(4)のいずれかの1項に記載の減塩飲食品用組成物を喫食時に5ppm以上0.65%以下含む飲食品。
(18)飲食時の食塩量またはナトリウム量の低減割合が25%以上の減塩飲食品において、発明(1)の組成物を含有せしめることを特徴とする減塩食品。
また本発明において、おいしさが付与される飲食品の喫食時の食塩量は、0.2%以上が好ましく、0.4%以上で顕著な効果がある。
(a)pH6以下で加水分解を行う工程
(b)pH8以上で加水分解を行う工程
(c)アルカリ溶液をたんぱく加水分解液に混合して、脱ナトリウム化する工程
(d)液体麹または固体麹を用い、20~40℃の温度、pH6~9のpHで酵素分解を行う工程
(e)無塩で加水分解を行う工程
(f)たんぱく加水分解液中に含まれる菌体を遠心分離または濾過により分離・乾燥する工程
(g)膜処理および/または活性炭による脱色を行う工程
(h)pH8以上で濃縮を行う工程
(i)膜またはカラムまたは電気泳動で分子量20,000以上の画分を除去する工程
<野菜スープの作成>
人参150g、玉葱150g、キャベツ150g、水1500g、塩6gを鍋に入れ、沸騰するまで強火で加熱し、沸騰したら弱火にして30分煮込んだ。あくは加熱及び煮込み中に随時取り除いた。30分煮込んだ後、煮込んだスープをざるでこして、野菜とスープに分け、スープを野菜スープとして、以下の実験に使用した(喫食塩分濃度0.4%)。
<野菜スープへの減塩飲食品用組成物の各種濃度での添加>
前述した野菜スープに、植物性たん白加水分解物(小麦を20時間以上酵素分解した後、分解液を精製し限外濾過膜にて分子量20000以上の画分を除去したものをスプレードライした乾燥粉末)、酵母エキス(「酵母エキス No2」パン酵母エキス、味の素(株)製)をそれぞれが均等になる割合で、2成分の合計が喫食濃度1ppm、10ppm、0.01%、0.03%、0.05%、0.08%、0.1%、0.2%、0.3%、0.4%となるように添加した。また2成分を添加していない野菜スープをコントロールとした。
尚、このコントロールは、一般に標準的な濃度といわれるスープの喫食塩分濃度0.8%のものと比較して、喫食時の塩分が低いために、「味が薄くて物足りない」、「味のバランスがわるく、おいしくない」という特徴があった。この塩味が弱く、味が物足りなく、おいしさが損なわれた野菜スープに、本発明での減塩食品用組成物を添加して、その添加効果、即ちおいしさ付与効果を確認した。
官能評価は(1)塩味の強さ、(2)味の物足りなさ(味が物足りない感じ)、(3)味のバランスの好ましさ、(4)おいしさ(総合評価)について評価した。また採点は以下に従った。
+++:コントロールと比較して効果が非常に明瞭である、++:コントロールと比較して効果がより明瞭である、+:コントロールと比較して効果がある、—:コントロールと比較して効果が明瞭でない、または効果が好ましくない
◎◎:コントロールと比較しておいしさ付与効果が非常に明瞭である、◎:コントロールと比較しておいしさ付与効果が明瞭である、○:コントロールと比較しておいしさ付与効果がある、×:コントロールと比較しておいしさ付与効果が明瞭でない、または効果が好ましくない。尚、喫食温度は75℃~65度の間で評価した。
<チキンスープの作成>
手羽元200g、モモ肉150g、水800g、塩3.2gを鍋に入れ、沸騰するまで強火で加熱し、沸騰したら弱火にして30分煮込んだ。あくは加熱及び煮込み中に随時取り除いた。30分煮込んだ後、肉を取り除いた後、煮込んだ液をクッキングペーパーでろ過し、濾過した液の上に浮いた油を掬い取り、残りの液をチキンスープとした(喫食塩分濃度0.4%)。
<チキンスープへの減塩飲食品用組成物の各種濃度での添加>
前述したチキンスープに、植物性たん白加水分解物(小麦を20時間以上酵素分解した後、分解液を精製し限外濾過膜にて分子量20000以上の画分を除去したものをスプレードライした乾燥粉末)、酵母エキス(「酵母エキス No2」パン酵母エキス、味の素(株)製)をそれぞれが均等になる割合で、2成分の合計が喫食濃度1ppm、10ppm、0.01%、0.03%、0.05%、0.08%、0.1%、0.2%、0.3%、0.4%、0.5%、0.6%、0.7%となるように添加した。2成分を添加していないチキンスープをコントロールとした。
尚、このコントロールは、一般に標準的な濃度といわれるスープの喫食塩分濃度0.8%のものと比較して、喫食時の塩分が低いために、「味が薄くて物足りない」、「味のバランスがわるく、おいしくない」という特徴があった。この塩味が弱く、味が物足りなく、おいしさが損なわれた野菜スープに、本発明での減塩食品用組成物を添加して、その添加効果、即ちおいしさ付与効果を確認した。
官能評価は(1)塩味の強さ、(2)味の物足りなさ(味が物足りない感じ)、(3)味のバランスの好ましさ、(4)おいしさ(総合評価)について評価した。また、採点は以下に従った。
+++:コントロールと比較して効果が非常に明瞭である、++:コントロールと比較して効果がより明瞭である、+:コントロールと比較して効果がある、—:コントロールと比較して効果が明瞭でない、または効果が好ましくない
◎◎:コントロールと比較しておいしさ付与効果が非常に明瞭である、◎:コントロールと比較しておいしさ付与効果が明瞭である、○:コントロールと比較しておいしさ付与効果がある、×:コントロールと比較しておいしさ付与効果が明瞭でない、または効果が好ましくない。尚、喫食温度は75℃~65度の間で評価した。
実施例1で作成した野菜スープに、成分単体として、1)植物性たん白加水分解物(小麦を20時間以上酵素分解した後、分解液を精製し限外濾過膜にて分子量20000以上の画分を除去したものをスプレードライした乾燥粉末)、2)植物性たん白加水分解物(大豆を酵素分解物した分解液を脱塩・濃縮後、スプレードライした乾燥粉末)、3)動物性たん白加水分解物(豚ゼラチンを酵素分解した分解液を脱鉄処理後、スプレードライした乾燥粉末)、4)酵母エキス(「酵母エキス No2」パン酵母エキス、味の素(株)製)、5)酵母エキス(グルタチオン含有酵母エキスと糖を混合後、加熱して得られる酵母エキス)をそれぞれ0.08%添加した。
同様に、前述した野菜スープに、成分複合品として、6)植物性たん白加水分解物(小麦を20時間以上酵素分解した後、分解液を精製し限外濾過膜にて分子量20000以上の画分を除去したものをスプレードライした乾燥粉末)と酵母エキス(「酵母エキス No2」パン酵母エキス、味の素(株)製)、7)植物性たん白加水分解物(大豆を酵素分解物した分解液を脱塩・濃縮後、スプレードライした乾燥粉末)と酵母エキス(「酵母エキス No2」パン酵母エキス、味の素(株)製)、8)植物性たん白加水分解物(小麦を20時間以上酵素分解した後、分解液を精製し限外濾過膜にて分子量20000以上の画分を除去したものをスプレードライした乾燥粉末)と酵母エキス(「酵母エキス No2」パン酵母エキス、味の素(株)製)と酵母エキス(グルタチオン含有酵母エキスと糖を混合後、加熱して得られる酵母エキス)、9)動物性たん白加水分解物(豚ゼラチンを酵素分解した分解液を脱鉄処理後、スプレードライした乾燥粉末)と酵母エキス(「酵母エキス No2」パン酵母エキス、味の素(株)製)、10)動物性たん白加水分解物(豚ゼラチンを酵素分解した分解液を脱鉄処理後、スプレードライした乾燥粉末)と酵母エキス(「酵母エキス No2」パン酵母エキス、味の素(株)製)と酵母エキス(グルタチオン含有酵母エキスと糖を混合後、加熱して得られる酵母エキス)について、成分の合計濃度が0.08%となるように添加した。
2成分以上を添加した系では、それぞれの成分割合が均等になるように添加した。即ち、2成分を添加した6)、7)、9)については、それぞれの成分を0.04%添加した。3成分を添加した8)、10)については、それぞれの成分を0.027%添加した。また、成分無添加の野菜スープをコントロールとした。尚、このコントロールは、一般に標準的な濃度といわれるスープの喫食塩分濃度0.8%のものと比較して、喫食時の塩分が低いために、「味が薄くて物足りない」、「味のバランスがわるく、おいしくない」という特徴があった。この塩味が弱く、味が物足りなく、おいしさが損なわれた野菜スープに、本発明である減塩食品用組成物を添加して、その添加効果、即ちおいしさ付与効果を確認した。
官能評価は(1)塩味の強さ、(2)味の物足りなさ(味が物足りない感じ)、(3)味のバランスの好ましさ、(4)おいしさ(総合評価)について評価した。また、採点は以下に従った。
+++:コントロールと比較して効果が非常に明瞭である、++:コントロールと比較して効果がより明瞭である、+:コントロールと比較して効果がある、—:コントロールと比較して効果が明瞭でない、または効果が好ましくない
◎◎:コントロールと比較しておいしさ付与効果が非常に明瞭である、◎:コントロールと比較しておいしさ付与効果が明瞭である、○:コントロールと比較しておいしさ付与効果がある、×:コントロールと比較しておいしさ付与効果が明瞭でない、または効果が好ましくない。尚、喫食温度は75℃~65度の間で評価した。
実施例1で作成した野菜スープに、植物性たん白加水分解物(小麦を20時間以上酵素分解した後、分解液を精製し限外濾過膜にて分子量20000以上の画分を除去したものをスプレードライした乾燥粉末)と酵母エキス(「酵母エキス No2」パン酵母エキス、味の素(株)製)の割合を変化させ、2成分の合計が喫食濃度0.08%となるように添加した。2成分を添加していない野菜スープをコントロールとした。尚、このコントロールは、一般に標準的な濃度といわれるスープの喫食塩分濃度0.8%のものと比較して、喫食時の塩分が低いために、「味が薄くて物足りない」、「味のバランスがわるく、おいしくない」という特徴があった。この塩味が弱く、味が物足りなく、おいしさが損なわれた野菜スープに、本発明品である減塩食品用組成物を添加して、その添加効果、即ちおいしさ付与効果を確認した。
官能評価は(1)塩味の強さ、(2)味の物足りなさ(味が物足りない感じ)、(3)味のバランスの好ましさ、(4)おいしさ(総合評価)について評価した。また採点は以下に従った。
+++:コントロールと比較して効果が非常に明瞭である、++:コントロールと比較して効果がより明瞭である、+:コントロールと比較して効果がある、—:コントロールと比較して効果が明瞭でない、または効果が好ましくない
◎◎:コントロールと比較しておいしさ付与効果が非常に明瞭である、◎:コントロールと比較しておいしさ付与効果が明瞭である、○:コントロールと比較しておいしさ付与効果がある、×:コントロールと比較しておいしさ付与効果が明瞭でない、または効果が好ましくない。尚、喫食温度は75℃~65度の間で評価した。
実施例1で作成した野菜スープに、(A)植物性たん白加水分解物(小麦を20時間以上酵素分解した後、分解液を精製し限外濾過膜にて分子量20000以上の画分を除去したものをスプレードライした乾燥粉末)と(B)酵母エキス(「酵母エキス No2」パン酵母エキス、味の素(株)製)と(C)成分(アミノ酸類など)の3成分の割合を変化させ、3成分の合計が喫食濃度0.08%となるように添加した。3成分を添加していない野菜スープをコントロールとした。尚、このコントロールは、一般に標準的な濃度といわれるスープの喫食塩分濃度0.8%のものと比較して、喫食時の塩分が低いために、「味が薄くて物足りない」、「味のバランスがわるく、おいしくない」という特徴があった。この塩味が弱く、味が物足りなく、おいしさが損なわれた野菜スープに、本発明品である減塩食品用組成物を添加して、その添加効果、即ちおいしさ付与効果を確認した。
官能評価は(1)塩味の強さ、(2)味の物足りなさ(味が物足りない感じ)、(3)味のバランスの好ましさ、(4)おいしさ(総合評価)について評価した。また、採点は以下に従った。
+++:コントロールと比較して効果が非常に明瞭である、++:コントロールと比較して効果がより明瞭である、+:コントロールと比較して効果がある、—:コントロールと比較して効果が明瞭でない、または効果が好ましくない
◎◎:コントロールと比較しておいしさ付与効果が非常に明瞭である、◎:コントロールと比較しておいしさ付与効果が明瞭である、○:コントロールと比較しておいしさ付与効果がある、×:コントロールと比較しておいしさ付与効果が明瞭でない、または効果が好ましくない。尚、喫食温度は75℃~65度の間で評価した。
Claims (18)
- 植物性たん白加水分解物と酵母エキスを混合することを特徴とする減塩飲食品用組成物。
- 植物性たん白加水分解物の配合量をA重量部、酵母エキスの配合量をB重量部としたとき、A+B=100のときに、15≦A≦97、3≦B≦85となるように、植物性たん白加水分解物と酵母エキスを混合することを特徴とする減塩飲食品用組成物。
- アミノ酸類、核酸、有機酸類、無機塩類、糖アルコールの1種または2種以上と、植物性たん白加水分解物と酵母エキスを混合することを特徴とする減塩飲食品用組成物。
- 植物性たん白加水分解物の配合量をA重量部、酵母エキスの配合量をB重量部、アミノ酸類、核酸、有機酸類、無機塩類、糖アルコールの合計の配合量をC重量部としたとき、A+B+C=100のときに、10≦A≦85、3≦B≦40、12≦C≦50となるように、アミノ酸類、核酸、有機酸類、無機塩類、糖アルコールの1種または2種以上と、植物性たん白加水分解物と酵母エキスを混合することを特徴とする減塩飲食品用組成物。
- 植物性たんぱく源が穀類、豆類、ナッツ類のいずれかである請求項1から4のいずれか1項に記載の減塩飲食品用組成物。
- 植物性たん白加水分解物が以下の(a)~(i)の1種または2種以上に該当する工程を含む方法で製造されることを特徴とする請求項1から4のいずれか1項に記載の減塩飲食品用組成物。
(a)pH6以下で加水分解を行う工程、
(b)pH8以上で加水分解を行う工程、
(c)アルカリ溶液をたんぱく加水分解液に添加して、脱ナトリウム化する工程、
(d)液体麹または固体麹を用い、20~40℃の温度、pH6~9のpHで酵素分解を行う工程、
(e)無塩で加水分解を行う工程、
(f)たんぱく加水分解液中に含まれる菌体を遠心分離または濾過により分離・乾燥する工程、
(g)膜処理および/または活性炭による脱色を行う工程、
(h)pH8以上で濃縮を行う工程、
(i)膜またはカラムまたは電気泳動で分子量20000以上の画分を除去する工程 - 酵母エキスが、サッカロマイセス(Saccharomyces)属又はトルラ酵母(Candida属)の酵母を用いて製造されたことを特徴とする請求項1から4のいずれか1項に記載の減塩飲食品用組成物。
- サッカロマイセス属の酵母が、サッカロマイセス・セルビシエであることを特徴とする請求項7に記載の減塩飲食品用組成物。
- グルタチオン含有酵母エキスと糖を混合後、加熱して得られる酵母エキスを含む請求項1から4のいずれか1項に記載の減塩飲食品用組成物。
- 酵母エキスが、自己消化法、酸分解法、酵素分解法のいずれかによって得られることを特徴とする請求項1から4のいずれか1項に記載の減塩飲食品用組成物。
- 酵母エキスの全窒素量が7%以下であることを特徴とする請求項1から4のいずれか1項に記載の減塩飲食品用組成物。
- アミノ酸類が、グルタミン酸ナトリウム、アラニン、メチオニン、アスパラギン酸ナトリウム、アルギニン、リジン塩酸塩のいずれか1種以上であることを特徴とする請求項3記載の減塩飲食品用組成物。
- 核酸が、イノシン酸ナトリウムであることを特徴とする請求項3記載の減塩飲食品用組成物。
- 有機酸類が、クエン酸三ナトリウム、コハク酸、酒石酸水素カリウム、乳酸カルシウム、フマル酸ナトリウムのいずれか1種以上であることを特徴とする請求項3記載の減塩飲食品用組成物。
- 無機塩類が、リン酸水素二カリウム、無水炭酸カリウムのいずれか1種以上であることを特徴とする請求項3記載の減塩飲食品用組成物。
- 糖アルコールがソルビトールである請求項3記載の減塩飲食品用組成物。
- 請求項1から4のいずれかの1項に記載の減塩飲食品用組成物を喫食時に5ppm以上0.65%以下含む飲食品。
- 飲食時の食塩量またはナトリウム量の低減割合が25%以上の減塩飲食品において、請求項1の組成物を含有せしめることを特徴とする減塩食品
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CA2760388A CA2760388C (en) | 2009-06-26 | 2010-06-24 | Composition for low-salt food or beverage |
CN2010800289933A CN102802440A (zh) | 2009-06-26 | 2010-06-24 | 减盐饮食品用组合物 |
KR1020117028469A KR101724311B1 (ko) | 2009-06-26 | 2010-06-24 | 감염 음식품용 조성물 |
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DE102011085136A1 (de) | 2011-10-24 | 2013-04-25 | Deutsches Institut für Ernährungsforschung - Stiftung des öffentlichen Rechts - | Aromatische N-Acylguanidine als Geschmacksstoffe |
US10870701B2 (en) | 2016-03-15 | 2020-12-22 | Generon (Shanghai) Corporation Ltd. | Multispecific fab fusion proteins and use thereof |
US11013800B2 (en) | 2011-05-16 | 2021-05-25 | Evive Biotech Ltd. | Multi-specific Fab fusion proteins comprising a CD3-binding Fab fragment with N-terminal fusion to binding domains and methods of use |
WO2021224913A1 (en) | 2020-05-04 | 2021-11-11 | Immunorizon Ltd. | Precursor tri-specific antibody constructs and methods of use thereof |
US11827713B2 (en) | 2017-06-27 | 2023-11-28 | Nanjing Legend Biotech Co., Ltd. | Chimeric antibody immune effector cell engagers and methods of use thereof |
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CN111557432B (zh) * | 2013-02-08 | 2023-08-04 | 通用磨坊公司 | 低钠食品 |
KR101333667B1 (ko) * | 2013-07-08 | 2013-11-28 | 매일식품 주식회사 | 나트륨 섭취량을 저감화하는 천연 아미노산 추출물이 코팅된 소금 가공품 |
CN103584062A (zh) * | 2013-11-08 | 2014-02-19 | 南京农业大学 | 一种营养低钠复合盐及其制备方法 |
US10694767B2 (en) | 2014-04-28 | 2020-06-30 | International Dehydrated Foods, Inc. | Process for preparing a pumpable broth composition |
WO2016185233A1 (en) | 2015-05-18 | 2016-11-24 | Podravka D.D. | Composition of taste or flavour enhancer, preparation and use thereof |
AU2015408879B2 (en) | 2015-09-14 | 2020-10-15 | Podravka D.D. | Salt substitute composition, preparation and use thereof |
JP6613097B2 (ja) * | 2015-10-05 | 2019-11-27 | 株式会社カネカ | 塩味増強剤及びこれを含有した食品 |
CA3027963A1 (en) * | 2016-06-15 | 2017-12-21 | International Dehydrated Foods, Inc. | Process for preparing a pumpable broth composition |
WO2020027012A1 (ja) * | 2018-07-30 | 2020-02-06 | 味の素株式会社 | 大豆蛋白質飲料 |
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US11013800B2 (en) | 2011-05-16 | 2021-05-25 | Evive Biotech Ltd. | Multi-specific Fab fusion proteins comprising a CD3-binding Fab fragment with N-terminal fusion to binding domains and methods of use |
DE102011085136A1 (de) | 2011-10-24 | 2013-04-25 | Deutsches Institut für Ernährungsforschung - Stiftung des öffentlichen Rechts - | Aromatische N-Acylguanidine als Geschmacksstoffe |
US10870701B2 (en) | 2016-03-15 | 2020-12-22 | Generon (Shanghai) Corporation Ltd. | Multispecific fab fusion proteins and use thereof |
US11827713B2 (en) | 2017-06-27 | 2023-11-28 | Nanjing Legend Biotech Co., Ltd. | Chimeric antibody immune effector cell engagers and methods of use thereof |
WO2021224913A1 (en) | 2020-05-04 | 2021-11-11 | Immunorizon Ltd. | Precursor tri-specific antibody constructs and methods of use thereof |
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US20120135110A1 (en) | 2012-05-31 |
EP2446752A1 (en) | 2012-05-02 |
JP5593641B2 (ja) | 2014-09-24 |
JP2011004668A (ja) | 2011-01-13 |
EP2446752B1 (en) | 2016-08-10 |
KR20120029405A (ko) | 2012-03-26 |
CA2760388A1 (en) | 2010-12-29 |
CN102802440A (zh) | 2012-11-28 |
CA2760388C (en) | 2014-05-13 |
KR101724311B1 (ko) | 2017-04-07 |
EP2446752A4 (en) | 2014-05-07 |
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