WO2011034133A1 - Salty taste-enhancers and foods or drinks containing same - Google Patents

Salty taste-enhancers and foods or drinks containing same Download PDF

Info

Publication number
WO2011034133A1
WO2011034133A1 PCT/JP2010/066048 JP2010066048W WO2011034133A1 WO 2011034133 A1 WO2011034133 A1 WO 2011034133A1 JP 2010066048 W JP2010066048 W JP 2010066048W WO 2011034133 A1 WO2011034133 A1 WO 2011034133A1
Authority
WO
WIPO (PCT)
Prior art keywords
salt
salty taste
weight
protein
product
Prior art date
Application number
PCT/JP2010/066048
Other languages
French (fr)
Japanese (ja)
Inventor
将司 下野
公教 杉山
啓介 大嶺
明子 市川
Original Assignee
日本水産株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2009217558A external-priority patent/JP2011062169A/en
Priority claimed from JP2009217557A external-priority patent/JP5628500B2/en
Priority claimed from JP2009217556A external-priority patent/JP5628499B2/en
Priority claimed from JP2009217561A external-priority patent/JP2011062172A/en
Priority claimed from JP2009217560A external-priority patent/JP5628502B2/en
Priority claimed from JP2009217559A external-priority patent/JP5628501B2/en
Application filed by 日本水産株式会社 filed Critical 日本水産株式会社
Publication of WO2011034133A1 publication Critical patent/WO2011034133A1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40Table salts; Dietetic salt substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88Taste or flavour enhancing agents
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a salty taste enhancer for supplementing the weakness and unsatisfactory saltiness by reducing salt in foods and drinks, a salty taste enhancing method using the same, and a food and drink containing them.
  • Salt sodium chloride
  • water and pH in the body adjustment of water and pH in the body, digestion of food, absorption of nutrients, neurotransmission, and the like can be mentioned, which play an important role in their functions.
  • salt plays an important role in determining the taste of food and drink. For example, enhancement of umami and flavor, preservation of food, production of fermented foods such as miso, soy sauce and bread, texture of kneaded products and udon, stabilization of chlorophyll and retention of color.
  • it is an essential salt for human life, its excessive intake is thought to increase the risk of causing diseases such as hypertension, kidney disease, heart disease, etc. although there are various theories.
  • salt intake particularly sodium intake
  • salt plays an important role in the flavor of food. Therefore, a food or drink that simply reduces the amount of salt used loses the flavor and is unsavory. Therefore, there is a strong demand for the development of technology that does not impair the salty taste and flavor of food and drink even when the salt is reduced.
  • a salty substance that is, a salt substitute substance.
  • Representative examples thereof include potassium salts such as potassium chloride, ammonium salts such as ammonium chloride, magnesium salts such as magnesium chloride, and the like.
  • potassium salts such as potassium chloride
  • ammonium salts such as ammonium chloride
  • magnesium salts such as magnesium chloride
  • amino acid hydrochlorides such as glycine ethyl ester hydrochloride and lysine hydrochloride
  • peptides composed of basic amino acids such as ornithyl taurine, ornithyl-beta-alanine, and glycyl lysine are known.
  • salty taste substitutes have drawbacks such as bitterness, unique taste, and unpleasant taste in addition to salty taste.
  • Techniques for reducing salt using these salty taste substitutes and suppressing unpleasant tastes other than salty taste include potassium chloride, ammonium chloride, calcium lactate, sodium L-aspartate, L-glutamate and / or nucleic acid
  • a seasoning composition obtained by mixing a systemic taste substance at a specific ratio, a method for suppressing bitterness of potassium chloride in combination with a calcium salt or a magnesium salt of an organic acid (Patent Document 2), etc. are known. Yes.
  • the salt reduction technology that meets the needs of consumers has not yet been reached because of unpleasant taste other than salty taste and low salty strength.
  • salt reduction method to reduce salt without losing salty taste and flavor in foods and drinks, use a substance that enhances salty taste and does not impair salty taste even if salt is reduced, that is, a salty taste enhancing substance There is a way to do it.
  • Patent Document 3 a combination of L-arginine, L-aspartic acid and sodium chloride (Patent Document 3), a peptide having a molecular weight of 50,000 daltons or less obtained by hydrolyzing collagen (Patent Document 4), thaumatin (Patent Document 5), Protein hydrolysates of various protein materials (Patent Document 6), trehalose (Patent Document 7), yeast extract (Patent Document 8), peptides obtained by hydrolyzing and deamidating proteins (Patent Document 9), bases Taste improver (Patent Document 10) containing as a main component a neutralized salt produced by reacting a functional amino acid and citric acid, and a salt substitute containing potassium chloride, gluconate and whey mineral (Patent Document 11) ) Etc.
  • Patent Document 4 a combination of L-arginine, L-aspartic acid and sodium chloride
  • Patent Document 5 a peptide having a molecular weight of 50,000 daltons or less
  • JP-A-11-187841 JP-A-4-108358 US Pat. No. 5,145,707 Japanese Patent Laid-Open No. 63-3766 JP-A-63-137658 JP-A-7-289198 JP-A-10-66540 JP 2000-37170 A International Publication No. 01/039613 Pamphlet JP 2003-1444088 A JP 2008-289426 A
  • This invention makes it a subject to provide the salty taste enhancer for supplementing the weakness and unsatisfactory saltiness by reducing salt in food-drinks, the salty-taste enhancement method using the same, and the food-drinks containing them. .
  • the gist of the present invention is as follows: (1) to (9) salty taste enhancer, (10) salty taste enhancing method, and (11) and (12) food and drink.
  • a salty taste enhancer comprising a mixture of an enzymatic degradation product of an animal protein and an enzymatic degradation product of a plant protein, potassium chloride, a basic amino acid, and sodium gluconate.
  • a method for enhancing salty taste comprising adding the salty taste enhancer according to any one of (1) to (9) to a food containing salt.
  • the salty taste enhancer of the present invention has the effect of strongly feeling the salty taste of the salt contained in the food by adding it to the food containing the salt. Therefore, by using the salty taste enhancer of the present invention, even if the amount of salt in the salt is reduced, the same salty taste as before the reduction can be felt, so that the amount of salt used can be reduced.
  • Example 5 the result of having evaluated the salty taste enhancing effect of this invention salty taste enhancer which mixed various animal protein enzyme degradation products and various plant protein enzyme degradation products is shown.
  • Example 6 the result of having evaluated the salty taste enhancement effect by the compounding quantity of the bonito soup extract enzyme degradation product and the isolation
  • Example 9 the result of having evaluated the difference in the salty taste enhancement effect by the difference in the decomposition time of the bonito soup extract enzyme decomposition product and the isolation
  • Example 11 the result of having measured the dipeptide content of the bonito soup extract enzyme decomposition product and the isolation
  • the present invention relates to a salty taste enhancer comprising an enzymatic degradation product of animal protein, an enzymatic degradation product of plant protein, potassium chloride, a basic amino acid, and sodium gluconate. Furthermore, when reducing the amount of salt, it is a salty taste enhancer containing magnesium chloride or bittern.
  • animal protein refers to proteins derived from livestock meat, poultry, seafood meat, internal organs, and proteins such as milk and eggs. Specifically, various animal-derived proteins such as beef extract, chicken extract, pork extract, fish meat extract, casein, gelatin, and egg white can be used. Particularly preferred are seafood extracts.
  • the plant protein is a protein obtained from cereals, vegetables and the like. Specifically, various plant-derived proteins obtained by processing soybeans, wheat, corn, rice and the like can be used. Preferred are isolated soy protein, soy milk protein, concentrated soy protein, defatted soy protein, wheat gluten, corn gluten, and the like.
  • the enzyme degradation product is a product obtained by decomposing the above-mentioned animal protein or plant protein into a mixture of amino acids and peptides with an enzyme.
  • Various proteolytic enzymes can be used. Since it is sufficient that the protein is substantially enzymatically decomposed, a decomposition product by fermentation or the like may be used.
  • the protein hydrolase include endopeptidase and exopeptidase, and these may be used alone or in combination.
  • endopeptidases examples include serine proteases typified by trypsin, chymotrypsin and subtilisin, aspartic proteases typified by pepsin, metalloproteases typified by thermolysin, and cysteine proteases typified by papain.
  • endopeptidases marketed for food addition include Alcalase (Novozymes), Neutase (Novozymes), Nucleicin (Hichiai), Sumiteam MP (Nippon Chemical Industries), Bromelain F (Amano) Pharmaceutical), Orientase 20A (manufactured by HIVI), Morsin F (manufactured by Kikkoman), Newase F (manufactured by Amano Pharmaceutical), Sumiteam AP (manufactured by Shin Nippon Chemical Industry), and the like.
  • enzymes with exopeptidase activity examples include flavorzyme (manufactured by Novozymes), Sumiteam FP (manufactured by Shinnippon Kagaku Kogyo), actinase (manufactured by Kaken Pharmaceutical), coclase P (manufactured by Genencor), etc. Is mentioned.
  • animal proteins are preferably treated with an alkaline protease.
  • specific examples include alcalase and Sumiteam MP.
  • a favorable result may be obtained by combining two or more types of proteases. Specifically, a combination of alcalase and flavorzyme or orientase ONS and flavorzyme is preferable.
  • a combination of papain and Sumiteam MP, nucleicin and coclase P is preferable, and a combination of morsin and orientase 20A, orientase 20A and Sumiteam MP, morsin and coclase P, neutrase and orientase 20A is particularly preferable.
  • an enzyme is selected, a combination of enzymes that does not completely decompose into a free amino acid and produces a large number of oligopeptides having 2 to 4 amino acids such as dipeptide is preferable.
  • These enzymes are preferably reacted with the raw material for 1 to 48 hours, particularly 3 to 24 hours under the temperature and pH conditions suitable for each.
  • the enzyme degradation product thus obtained can be used as it is.
  • These enzymatic degradation products preferably have an average peptide chain length of 2 to 3 by the TNBS method.
  • it is preferable that the enzymatic degradation of the protein is degraded to such a degree that the amino nitrogen measured by the formol method is 1.8% or more in the case of animal protein degradation products and 2.5% or more in the case of plant protein degradation products.
  • the enzyme degradation product may be deamidated as shown in Example 4. Deamidation may be performed by a known method.
  • the present invention is characterized in that an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein are used in combination.
  • an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein are used in combination.
  • the ratio of the two is not limited, but it is usually used at a ratio of about 1: 100-100: 1 (weight ratio of active ingredients).
  • the ratio is preferably about 1: 10-10: 1, particularly preferably 1: 5 to 5: 1, more preferably 1: 3 to 3: 1.
  • a basic amino acid may be further added to the salty taste enhancer of the present invention, which is a mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein obtained by the above method.
  • the basic amino acid to be used include arginine, lysine, ornithine, and arginine is particularly preferable.
  • Arginine can be commercially available or purified by a conventional method.
  • the amount to be added is 0.01 to 20 parts by weight, especially 0.05 to 5 parts by weight, based on 1 part by weight of the active ingredient of the enzyme degradation product (the amount obtained by subtracting the amount of sodium chloride from the Brix of the enzyme degradation product) Is preferably added.
  • potassium chloride may be combined. Commercially available potassium chloride may be used.
  • the amount to be added is preferably 0.01 to 50 parts by weight, particularly 0.05 to 10 parts by weight, based on 1 part by weight of the active ingredient of the enzyme degradation product.
  • the salty taste enhancer of the present invention may be used at the pH of the decomposed product as it is, but the pH is weakly acidic to neutral, specifically about pH 4-8, preferably by adjusting the pH to 4-7.
  • the enzymatic degradation product has a pH of about neutrality, but when arginine or the like, which is a basic amino acid, is added, the pH tends to be alkaline, so it is preferable to adjust the pH.
  • the pH may be adjusted using a suitable acid, preferably any acid such as citric acid, acetic acid, lactic acid, succinic acid, fumaric acid, phosphoric acid, malic acid, hydrochloric acid.
  • the adjustment time may be adjusted before use, and can be performed at the raw material stage, the intermediate stage of production, or after the final product is obtained. Since many foods have a weakly acidic to neutral pH, the salty taste enhancer of the present invention can be used without taking special measures.
  • the pH of the cooked product is usually about pH 4.0 to 7.0, and may be adjusted to that level, preferably 4.0 to 6.0.
  • the noodle soup has a pH of 5-6
  • the ramen soup has a pH of 5.5-6.5.
  • this is an example of a simple thing with few seasonings, and it changes with other seasonings.
  • miso and soy sauce it is preferable to use in the range of about pH 4.0 to 7.0, preferably about pH 4.5 to 6.5.
  • the pH is important in the taste and flavor.
  • the taste of miso and soy sauce is impaired. Since the pH of ordinary miso and soy sauce is around 4.0 to 6.0, it may be adjusted to the range of about pH 4.0 to 7.0, preferably about pH 4.0 to 6.0.
  • the present invention also relates to a salty taste enhancing method using the salty taste enhancer of the present invention.
  • the salty taste of the food can be enhanced by adding the salty taste enhancer of the present invention obtained by the above method to a food or drink containing salt.
  • the standard to be added depends on the food to be added, but the active ingredient of the enzyme degradation product mixture of the present invention is 0.1-2% by weight, arginine 0.1-1.0% by weight, and potassium chloride 0.1-1.0% by weight. When the amount is added, even if the salt contained in the food is reduced by 30 to 50%, the salty taste equivalent to that which is not reduced can be felt.
  • the active ingredient of the enzyme degradation product is 0.5-2% by weight in the food, 0.1-1.0% by weight arginine, and potassium chloride.
  • the amount of the salty taste enhancer according to the present invention may be adjusted depending on the desired degree of salt reduction.
  • the active ingredient of the enzyme degradation product mixture of the present invention is preferably added in an amount of 0.05 to 5% by weight, particularly 0.1 to 3% by weight, based on the total amount of food and drink.
  • the bitterness and off-taste of potassium chloride may be noticeable depending on the food.
  • Sodium gluconate is excellent in the function of masking such off-flavors.
  • the degree of salt reduction can be increased without feeling off-flavors.
  • magnesium chloride and bittern have salty taste and bitterness in themselves, the degree of salt reduction can be further increased by adding bitterness while masking.
  • the bittern is preferably used in the range of about 0.1 to 5.0% by weight.
  • the salty taste enhancer of the present invention thus obtained to various foods and drinks for the purpose of reducing salt (reducing sodium chloride), it is possible to produce salted foods and drinks. Since the salty taste enhancer of the present invention does not have a taste that greatly restricts use such as sashimi and bitterness, it can be used for a wide range of foods and drinks.
  • Food and drink products include, for example, salmon flakes, mentaiko, salted tarako, grilled fish, dried fish, salted fish, sausage, fish products, boiled fish, boiled fish, canned foods, potato chips, rice crackers, snacks such as cookies, udon Noodles such as soup, soba soup, somen soup, ramen soup, champon soup, and pasta sauce Cooked food such as shumai, dumplings, curry, boiled food, fried food, processed livestock products such as hamburger, sausage, ham, cheese, processed vegetables products such as kimchi, pickles, soy sauce, sauce, dressing, miso, mayonnaise, tomato ketchup Soups such as seasonings, consommé soup, soup, miso soup, and potage soup It is below.
  • the salty taste enhancer of the present invention it may be used in the same manner as adding a seasoning such as salt.
  • a marine product is a food material collected from seawater or fresh water, and is a food material mainly composed of protein.
  • processed fishery products are fish, shellfish, crustaceans, marine products such as mollusks such as squid and octopus, bottling, salting, dried fish, or paste products made from fish meat.
  • it is a product that is treated using salt or a salt-containing material such as soy sauce or miso as a seasoning.
  • the present invention has a conventional salty taste and makes it possible to reduce the salt content.
  • the processed fishery product can be produced by using the above-described salty taste enhancer together with salt during the processing of the fishery product.
  • the active ingredient of the enzyme degradation product mixture of the present invention is 0.1 to 3% by weight, arginine 0.1 to 1.0% by weight, and potassium chloride 0.1 to 5.0% by weight.
  • potassium chloride is cheap, salt is used as a raw material according to the degree of salt reduction, potassium chloride is added within the range that does not have a nasty taste, and enzyme degradation products and arginine are added in an amount in the above concentration range. Can adjust to the desired salty taste.
  • a salted octopus salt with 30% reduced salt when producing a salted octopus salt with 30% reduced salt, 3% by weight of sodium chloride and 1.5% by weight of potassium chloride are added to the raw egg, 0.5 to 1.5% by weight of the active ingredient in the mixture of the enzymatic degradation products, and 0.1% of arginine. Addition of ⁇ 0.7% by weight can provide a salted octopus having a salty taste comparable to that of a normal salted octopus. In the case of salt tarako, it is preferable to use it at a concentration lower than that because it feels unpleasant when the potassium chloride concentration becomes 2.5% by weight.
  • the amount of salt when producing salted salmon, can be reduced by 25 to 45% by adding 30 g of the pickled solution to 40 g of salmon fillet and allowing it to stand for 24 hours in a refrigerator.
  • the composition of the soaking solution is 1.6% salt for fish, 2.0% by weight potassium chloride, 0.75 to 3.0% active ingredient in the mixture of enzymatic degradation products, 0.15 to 0.7% arginine, and pH 5 using malic acid. 0.0 to 6.0.
  • the present invention is a cooked product of cooked rice such as pilaf, fried rice, porridge, miso cooked rice, risotto, gratin, etc., and cooked noodles made of pasta, fried noodles, and baked udon. It can be preferably used.
  • Various seasonings are used for each, but always contain a certain amount of salt. Usually, about 0.5 to 1.0% by weight of salt is included, and even if the salt concentration is not high, rice and noodles are staple foods, so the intake tends to increase, and the amount of salt used is reduced. If possible, prevention of hypertension is useful for those in need of treatment.
  • a cooked product of cooked rice or noodles with enhanced saltiness characterized by using 0.01 to 0.5 parts by weight of a functional amino acid as a seasoning, is preferred.
  • Noodle soup is a soup for noodles such as ramen, wonton, rice noodles, and pasta, with a seasoning selected from salt, pepper, liquor, sugar, etc. added to livestock meat, chicken, vegetables, and other soups. It is manufactured. Noodle soup is almost the same meaning as noodle soup, but it is a soup for Japanese noodles such as udon, buckwheat, samen, and cold wheat. It is made by adding salt, soy sauce, sugar, mirin, and other seasonings. Various seasonings are used for each, but always contain a certain amount of salt. In the case of soup and soup, the usual amount of salt is about 0.7-1.9% by weight.
  • Low salt soy sauce or low salt soy seasoning is soy sauce or the like in which the amount of salt contained is lower than that of normal soy sauce, specifically, soy sauce or the like having a salt amount of 0 to 13% by weight. It is a soy sauce or soy sauce seasoning that is 20% or more, preferably 30% or more, particularly preferably 40% or less less than the amount of salt contained in conventional soy sauce that is usually marketed. According to the present invention, even if the salt amount of conventional soy sauce is reduced by 50%, it is possible to produce soy sauce that has a salty taste with the same degree of identification as conventional soy sauce.
  • the salty taste enhancer of the present invention may be simply added to the low salt soy sauce produced by the conventional method. It may be added at this stage.
  • potassium chloride may be added at any stage.
  • (1) a mixed solution of potassium chloride and sodium chloride is used as the feed water in a conventional soy sauce production method, and (2) a solution of potassium chloride alone is used as the feed water.
  • Normal soy sauce using saline as the water is removed by electrodialysis, membrane treatment, etc. Examples of the method include salt treatment and adding KCl to the soy sauce.
  • Examples of the potassium chloride used here include normal potassium chloride or sea salt containing high concentration of potassium chloride. It is preferable to add the mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein and arginine to the finished low-salt soy sauce. Therefore, the product of the present invention can be easily produced by adding a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein, arginine and potassium chloride to commercially available reduced salt soy sauce. It is preferable to add the mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein so as to contain 0.5 to 20.0% by weight in the low salt soy sauce or the low salt soy seasoning.
  • Potassium chloride is preferably added so as to be contained in low salt soy sauce or low salt soy sauce seasoning in an amount of 1.0 to 20.0% by weight, particularly preferably in an amount of 3.0 to 10.0% by weight.
  • the basic amino acid is preferably added so as to be contained in the low salt soy sauce or low salt soy seasoning in an amount of 0.1 to 10.0% by weight, and it is preferably added to an amount of 0.5 to 5.0% by weight. Particularly preferred.
  • the present invention can be used for miso.
  • Low salt miso or low salt miso seasoning is miso or the like in which the amount of salt contained is reduced compared to normal miso.
  • the original salt content differs depending on the miso, it cannot be defined in a lump, but it is 20% or more, preferably 30% or more, particularly preferably 40% or less less than the amount of salt contained in conventional miso that is usually marketed.
  • Miso or miso seasoning According to the present invention, even if the salt amount of the conventional miso is reduced by 50%, it is possible to produce a miso that feels the salty taste of the conventional miso and the degree of identification.
  • the salt content is 9-12% excluding sweet miso such as white miso, so the salt content is less than 7% by weight.
  • What was reduced can be said to be the low salt miso or low salt miso seasoning of the present invention.
  • the salty taste enhancer of the present invention it may be simply added to the reduced salt miso produced by the conventional method. It may be added at this stage. In particular, potassium chloride may be added at any stage. It is preferable to add a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein and arginine to the resulting reduced salt miso.
  • the product of the present invention can be easily produced by adding a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein, arginine and potassium chloride to commercially available reduced salt miso. It is preferable to add a mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein so as to contain 0.5 to 20.0% by weight in the low salt miso or low salt miso seasoning, and 1.5 to 10.0% by weight is particularly preferred. Potassium chloride is preferably added in an amount of 1.0 to 20.0% by weight in a low salt miso or low salt miso seasoning, particularly preferably in an amount of 3.0 to 10.0% by weight. preferable.
  • the basic amino acid is preferably added so as to be contained in the low salt miso or low salt miso seasoning in an amount of 0.1 to 10.0% by weight, and is preferably added in an amount of 0.5 to 5.0% by weight. Particularly preferred. 0.5-20.0% by weight of mixture of animal protein enzymatic degradation product and plant protein enzymatic degradation product, potassium chloride 1.0-15.0% by weight and basic amino acid 0.1-10.0% by weight
  • a low salt miso or low salt miso seasoning with enhanced salty taste which contains
  • the present invention can be used as a salt substitute seasoning.
  • the salt substitute seasoning is a powdery, granular, or liquid seasoning, and is a seasoning used for imparting a salty taste in the same manner as salt. It can be used in place of salt at a table or cooking place.
  • the amount of salt and the amount of salty taste enhancer may be adjusted according to the target degree of salt reduction.
  • Potassium chloride is inexpensive and itself has a salty taste, so it is often used as a salt substitute seasoning.
  • the weak point of potassium chloride is that it exhibits a peculiar taste as the concentration increases. Therefore, it is preferable to use potassium chloride as long as it does not exhibit an odor.
  • Arginine and proteolysates also have a specific taste and odor when they reach a concentration above a certain level, so when using a highly versatile salt substitute seasoning, the taste and flavor of these additives will not appear. It is preferable to use at a concentration of When the salty taste enhancer of the present invention is used as a salt substitute seasoning, a salty taste equivalent to salt can be provided even if the salt content is reduced.
  • the salt substitute seasoning of the present invention can be obtained by mixing salt, potassium chloride, basic amino acid, an enzymatic degradation product of animal protein, and an enzymatic degradation product of plant protein in the above composition and drying.
  • the drying method may be any method such as warm air drying, spray drying, freeze drying and the like.
  • the present invention can be used as a salt substitute seasoning containing sodium chloride, potassium chloride, basic amino acids, enzymatic degradation products of animal proteins, and enzymatic degradation products of plant proteins.
  • a salt substitute seasoning containing sodium chloride, potassium chloride, basic amino acids, enzymatic degradation products of animal proteins, and enzymatic degradation products of plant proteins.
  • the salty taste enhancer is a component that makes the salty taste of salt strong when used in combination with salt even though it does not have a salty taste.
  • the salty taste enhancer For foods that are worried about the taste of potassium chloride, mask with sodium gluconate.
  • the salt content was measured according to the following method. That is, the sample was diluted 25 times with 1% HCl and then shaken for 30 minutes to extract sodium ions, and then the extracted sample was diluted with an arbitrary amount of 1% HCl and an atomic absorption photometer (Hitachi High The sodium content was measured by Technologies, Z-2000). The amount of salt was calculated by multiplying the obtained sodium content by 2.54.
  • the amount of the active ingredient of the enzymatic degradation product of protein was obtained by subtracting the amount of salt from Brix of the enzymatic degradation product of protein. Note that Brix was measured using a Brix meter (manufactured by Atago, PAL-1).
  • salty taste enhancing action The salty taste intensity of the sample solution adjusted to a salt concentration of 0.49% (w / w) was measured by a scale standard method. That is, the salty strength of the salt standard solution adjusted to 0.49% (w / w), 0.625% (w / w), 0.76% (w / w), 0.955% (w / w) and the salty strength of the sample solution In comparison, when the concentration of the salt standard solution having a salt solution strength of 4 points was connected by a straight line, the sample solution was evaluated according to where the salt taste was located. The panel consisted of food and beverage seasoning experts. Further, the salty taste enhancement rate of the sample solution was calculated by the following formula in order to show how much the salty strength of the 0.49% salt solution was enhanced.
  • Soy protein isolate Fujipro FX (Fuji Oil, crude protein: 93.6%) 10.7g, adjusted soymilk protein: Soyafit (Fuji Oil, crude protein: 60.1%) ) 16.6g, Corn Gluten: Gluten Meal (Oji Cornstarch, Crude Protein: 73.1%) 13.7g, Wheat Gluten: A-Glu-G (Glyco Nutrition, Crude Protein: 89.8%) 11.1g each in 0.6N HCl Disperse to 100 g. These dispersions were treated in an autoclave at 120 ° C. for 120 minutes for deamidation treatment. After the treatment, each reaction solution was adjusted to pH 3.0 with 2N NaOH and then added to 100 g.
  • the action of the salty taste enhancer of the present invention prepared in Examples 2 to 4 was evaluated.
  • the salty taste enhancer of the present invention was added so that the active ingredient was 1 w / w%.
  • 10 w / w% sodium chloride solution and 10 w / w% arginine solution were added and adjusted so that the sodium chloride concentration in the evaluation solution was 0.49 w / w% and the arginine concentration was 0.35 w / w%.
  • distilled water was added and it was set as 100g, and it was set as the evaluation liquid.
  • Table 4 shows the composition of the evaluation solution. Using this evaluation solution, the action of the salty taste enhancer of the present invention was evaluated by the scale standard method described in 3. of Example 1. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.
  • the enzymatic degradation products of various protein materials are used in combination with animal protein enzymatic degradation products, particularly fish and shellfish extract enzymatic degradation products and plant protein enzymatic degradation products, rather than using them alone. It was shown to show an enhancement effect.
  • Blending amount of animal protein enzyme degradation product and plant protein enzyme degradation product was evaluated by changing the blending amount of the enzyme degradation product prepared in Examples 2 and 4.
  • Table 5 shows the composition of the evaluation solution. Each evaluation solution was adjusted to pH 6.0 with 2N HCl. Using this evaluation solution, the action of the salty taste enhancer of the present invention was evaluated by the scale standard method described in 3. of Example 1. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.
  • the salty taste enhancing action of the salty taste enhancer of the present invention shows a clear effect when the total effective amount is about 0.5% or more, and the ratio of both enzyme degradation products is a range effect of 1: 9 to 9: 1. In particular, a high effect was exhibited at 1: 3 to 3: 1.
  • Example 7 The action of the enzyme degradation product prepared in Examples 7 and 8 was evaluated. It added so that the active ingredient of Example 7 might be 0.5 w / w%, and the active ingredient of Example 8 might be 0.5 w / w%. Next, add 10w / w% sodium chloride solution and 10w / w% arginine solution to adjust the sodium chloride concentration in the evaluation solution to 0.49w / w% and arginine (Arg) concentration to 0.35w / w%. did. Furthermore, after adjusting with 2N HCl so that it might become pH 6.0, distilled water was added and it was set as 100g, and it was set as the evaluation liquid. Table 7 shows the composition of the evaluation liquid.
  • the action of the salty taste enhancer of the present invention was evaluated by the scale standard method.
  • the results of evaluating the salty taste enhancing action of these solutions are shown in FIG.
  • the enzyme reaction time was 8 to 12 hours or more, preferably 16 to 24 hours or more, depending on the combination of protein and enzyme and reaction conditions. Beyond that, the reaction reaches its peak, so it is not necessary to react longer than necessary.
  • the amino nitrogen of the enzyme degradation products prepared in Examples 7 and 8 was measured.
  • Amino nitrogen was measured by the formol method. That is, samples obtained by freeze drying the enzyme degradation products prepared in Examples 7 and 8 were used. A sample of 0.5 g was taken and made up to 100 ml with distilled water using a volumetric flask. Filtration with filter paper was performed to obtain a sample solution. 20 ml of the sample solution was collected and adjusted to pH 8.3 using 0.1N sodium hydroxide. 10 ml of formalin adjusted to pH 8.3 with 0.1N sodium hydroxide was added, titrated with a burette using 0.1N sodium hydroxide until pH 8.3, and titration was measured. The amino nitrogen was calculated by the following formula. Table 8 shows the measurement results of amino nitrogen of these enzyme degradation product samples.
  • the enzyme degradation products prepared in Examples 7 and 8 were treated with a cation exchange column and an activated carbon column, and the dipeptide content was measured by high performance liquid chromatography.
  • (1) Cation exchange column treatment The enzyme-decomposed products prepared in Examples 7 and 8 were freeze-dried, diluted with 0.5N hydrochloric acid solution, and Dowex 50W ⁇ 4 (200-400 mesh, A column of H + type (Muromachi Technos) was packed and washed with 5 times the column volume of distilled water to remove the non-adsorbed fraction. The adsorbed fraction was collected by elution with a 2N ammonia solution having a volume 5 times the column volume.
  • the obtained adsorbed fraction was evaporated to dryness in a vacuum and dissolved in distilled water.
  • (2) Activated carbon column treatment The adsorbed fraction obtained by the above cation exchange column treatment is packed in a column of activated carbon (manufactured by Futura Chemical) and washed with 5 times the column volume of distilled water to remove non-adsorbed Minutes were collected. The obtained non-adsorbed fraction was evaporated to dryness in a vacuum and dissolved in distilled water.
  • (3) Analysis by high performance liquid chromatography The non-adsorbed fraction obtained by the activated carbon column treatment was analyzed by high performance liquid chromatography (LC-8020, manufactured by Tosoh Corporation).
  • the column was a gel filtration column (YMC-Pack Diol 60: 500 x 8.0 mm), and the eluent was adjusted so that 0.1 M phosphate buffer pH 7.0 containing 0.2 M NaCl and acetonitrile was 7: 3. And detected at 220 nm.
  • Table 9 shows the retention time of the standard substance. For oligopeptides, the retention time ranged from 0 to 23.5 minutes, for dipeptides from 23.5 to 25 minutes, and for free amino acids from 25 minutes onwards. The dipeptide content was calculated by the following formula. The dipeptide content of these enzyme degradation product samples is shown in FIG.
  • the digestion product having a strong salty taste enhancing action has a higher dipeptide content in both the bonito soup extract enzymatic degradation product and the soybean enzymatic degradation product. It has been shown that when the protein enzyme degradation product of the present invention is produced, it is preferable to decompose so that the dipeptide content becomes high using the dipeptide content as an index.
  • Example 7-5 produced in Example 7 and soybean enzyme digest produced in Example 8 (implementation) Example 8-5 was concentrated under reduced pressure with an evaporator (manufactured by EYELA) so as to be Brix62, respectively, to produce a concentrate of the enzyme degradation product.
  • EYELA evaporator
  • These concentrates of enzyme degradation products were mixed at a weight ratio of 1: 1 to prepare a concentrated mixture of skipjack soup extract enzyme degradation product and soybean enzyme degradation product. Further, 2 w / w% of sodium chloride was added, and the mixture was heated at 95 ° C. for 5 minutes to obtain a concentrated mixed seasoning solution of the bonito soup extract enzymatic degradation product and the soybean enzymatic degradation product.
  • the salty taste enhancer of the present invention obtained in Example 7-5 and Example 8-5 was added to prepare salted octopus as a food.
  • 60 kg to 140 g of normal salt, 65 g of seasoning for tarako, 20 g of sodium malate, 15 g of sorbitol and 200 g of water were added to 2 kg of raw eggs and placed in a 5 L barrel.
  • the operation of preparing another 5L barrel and transferring the material alternately is called barrel turning. Next, the barrel was turned over continuously for 1 minute. The next hour was tumbled once every 10 minutes, and the next 3 hours was tumbled once every 15 minutes.
  • the container was aged at 15 ° C for a whole day and night. Next, it was drained for 15 minutes and frozen at -30 ° C freezer overnight. It was thawed at 4 ° C. for 24 hours, and further aged at 4 ° C. for 24 hours. Finally, it was frozen at ⁇ 30 ° C. freezer all day and night to prepare frozen salted octopus.
  • the salted taraco in which the addition amount of the normal salt was changed in this way was designated as comparative products 1 to 4.
  • Comparative product 5 was prepared from 2 kg of raw egg, 60 g of normal salt, 30 g of potassium chloride, 65 g of seasoning for tarako, 65 g of sodium malate, 15 g of sorbitol, 200 g of water and treated in the same manner as above.
  • the salty strength of Invention Products 1 to 5 and Comparative Product 5 was compared with the salty strength of Comparative Products 1 to 4 by a scale standard method. That is, the salt concentration of the present invention was evaluated by evaluating how much the salt salt of the present invention feels the same saltiness as the comparative product salt.
  • the panel consisted of food and beverage seasoning experts.
  • the salt reduction rate of the product of the present invention was calculated by the following formula in order to increase the salty strength by adding the salty taste enhancer of the present invention and to determine how much salt can be reduced.
  • Table 11 shows the results of trial evaluation of salt tarako.
  • the low salt product using only potassium chloride of Comparative Product 5 had a low low salt ratio and felt an odd taste.
  • Invented products 1 to 5 had a low salt ratio of 24.5 to 34.8%, and no off-flavors were produced.
  • Example 7-5 and Example 8-5 Production of foods using the salty taste enhancer of the present invention and evaluation of salty taste
  • the salty taste enhancer of the present invention obtained in Example 7-5 and Example 8-5 was added to produce koji flakes as food.
  • To 100 kg of heated salmon roasted body 2-5 kg of sodium chloride, 1.0 kg of sodium glutamate, 0.1 kg of sodium inosinate, 10 kg of vegetable oil, and 20 kg of water were added to a kneader. This was heated and mixed and dried to 100 kg. Further, 70 g each was put into a heat-resistant bottle, sealed, and heated at 115 ° C. for 40 minutes to produce soot flakes.
  • the soot flakes in which the amount of the common salt added was changed in this way were designated as comparative products 1 to 4.
  • Inventions 1 to 3 were obtained. Each formulation is shown in Table 12. With respect to the soot flakes, the amount of sodium was measured by atomic absorption spectrometry, and the salt content of the soot flakes of the comparative example and the example was calculated. Further, as in Example 12, a comparative evaluation with the product of the present invention was performed. The evaluation results of soot flakes are shown in Table 11. The low salt product using only the potassium chloride of the comparative product 5 had a low low salt ratio and felt an odd taste. Inventive products 1 to 3 had a low salt ratio of 32.2 to 40.4%, and no off-flavors were produced.
  • cocoon flakes to which crude seawater magnesium chloride (manufactured by Ako Kasei) and sodium gluconate (manufactured by Fuso Chemical Industry) were added were produced.
  • the preparation method was in accordance with Example 14, and each formulation is shown in Table 13.
  • the sodium content of the soot flakes was measured by atomic absorption spectrometry, and the salt content of the soot flakes of comparative products 1-5 and invention products 1-8 was calculated.
  • the comparative evaluation of the product of the present invention was performed in the same manner as in Example 14. The evaluation results of soot flakes are shown in Table 13.
  • sodium gluconate is preferably used in an amount of about 0.1 to 2.0% by weight.
  • the salty strength became high by adding crude seawater magnesium chloride, and the blending with a salt reduction rate of 50% or more was possible. Since a slightly different taste was felt at 2.0% by weight, it was found that it was preferable to use it at an addition amount of about 0.1 to 2.0% by weight.
  • the packed meat was packed in a casing and then heated at 115 ° C. for 40 minutes to produce the fish sausage of the present invention. These were designated as invention products 1 to 5.
  • Each formulation is shown in Table 14.
  • the sodium content of this fish sausage was measured by atomic absorption spectrometry, and the salt content of the fish sausages of the comparative examples and examples was calculated. Further, as in Example 12, a comparative evaluation with the product of the present invention was performed. Table 14 shows the results of trial evaluation of fish sausages.
  • Inventive products 1 to 4 had a low salt ratio of 33.8 to 39.1%, but in inventive product 5 with a reduced arginine content, the low salt ratio was slightly low at 26.6%.
  • the salty taste enhancer of the present invention obtained in Example 7-5 and Example 8-5 was added to prepare baked potatoes as food.
  • 30 g of the pickled solution was added to 40 g of the autumn salmon fillet and allowed to stand in the refrigerator for 24 hours.
  • the composition of the soaking solution was an aqueous solution of 1.9 to 5.0% salt for fish meat.
  • the solid and liquid were separated, and the sardines were placed on a net and drained at room temperature for 30 minutes. It was baked for 7 minutes in a fish roaster and it was confirmed that the center temperature was 80 ° C. or higher, and transferred to a dish.
  • Example 17 In order to increase the low salt rate of the baked oysters of the present invention produced in Example 17 without a sense of incongruity of taste, baked oysters to which crude seawater magnesium chloride and sodium gluconate were added were prepared. The preparation method was in accordance with Example 17, and each formulation is shown in Table 16. The sodium content of this grilled oyster was measured by atomic absorption spectrometry, and the salt content of the grilled oysters of comparative products 1 to 4 and invention products 1 to 7 was calculated. Further, in the same manner as in Example 17, the comparative product was evaluated. Table 16 shows the evaluation results of the grilled autumn salmon.
  • Example 7-5 and Example 8-5 The salty taste enhancer of the present invention obtained in Example 7-5 and Example 8-5 was added to prepare baked rice balls as food.
  • Cooked rice by adding 1.34 kg of water to 1 kg of raw rice.
  • 0.13 kg of the first seasoning liquid was added and mixed.
  • This seasoned rice was molded into rice balls every 80g.
  • This rice ball was coated with 0.8 g of secondary seasoning liquid on one side and rapidly frozen to obtain a frozen baked rice ball.
  • the basic composition of the primary seasoning liquid is 40% soy sauce, 5% salt, 5% white sugar, 1.0% sodium glutamate, 0.05% nucleic acid seasoning, 2.0% bonito and kelp seasoning, and water.
  • the basic composition of the secondary seasoning solution was 80% soy sauce, 5.0% bonito and kelp seasoning, and 2.5% yeast extract, and water was added to make 100%.
  • Comparative products 1 to 3 were prepared by adjusting the amount of soy sauce and salt of these seasonings.
  • the basic composition of the product of the present invention is soy sauce 33-39%, salt 0%, white saccharose 5%, sodium glutamate 1.0%, nucleic acid-based seasoning 0.05%, bonito / kombu seasoning 2.0%, potassium chloride 2.5-4.1%,
  • Example 7-5 is 2.64% (as active ingredient)
  • Example 8-5 is mixed with 3.62% (as active ingredient)
  • arginine 3.28% malic acid is used to make pH 5.0 and water To 100%.
  • the basic composition of the secondary seasoning solution is soy sauce 50-60%, skipjack / kombu seasoning 5.0%, yeast extract 2.5%, potassium chloride 2.5%, Example 7-5 1.32% (as an active ingredient), Example 8- 5 was mixed with 1.51% (as an active ingredient), 1.64% arginine, and 0.5% malic acid, and malic acid was used to adjust the pH to 5.0, and water was added to 100%.
  • the amount of Na was measured by atomic absorption spectrometry to calculate the salt content of the comparative and invention grilled rice balls.
  • Example 12 a comparative evaluation with the product of the present invention was performed. Table 17 shows the results of trial evaluation of grilled rice balls. Invented products 1, 2, and 3 had a low salt ratio of 33.0 to 40.8%, and no off-flavors were produced. Moreover, the nasty taste derived from potassium chloride was not felt.
  • Noodle soup was prepared as a food by adding the salty taste enhancer of the present invention obtained in Examples 7-5 and 8-5.
  • Concentrated soy sauce 32%, sugar 13%, bonito kombu extract 5%, mirin 1%, sodium glutamate 0.5%, nucleic acid seasoning 0.05%, yeast extract 0.2%, salt and optional amount according to the present invention (combinations listed in Table 18) ) was used to make 100 ml of concentrated noodle soup equivalent to a commercially available 3-fold concentrate.
  • the raw materials were mixed and dissolved uniformly, and then adjusted to pH 5.0 with citric acid. It was put in a vinyl pouch, rapidly cooled after heating at 85 ° C.
  • Example 12 a comparative evaluation with the product of the present invention was performed. Table 18 shows the results of the prototype evaluation of mentsuyu.
  • the invented product exhibited a low salt effect with a low salt ratio of 30.77 to 38.36%.
  • Inventive product 7 felt a nasty taste considered to be derived from potassium chloride.
  • Rice food (pilaf) Production method Cooked rice by adding 1.2 kg of water to 1 kg of fresh rice. 0.16 kg of seasoning liquid was added to 1 kg of this rice and mixed to make a pilaf.
  • the basic ingredients of the seasoning liquid are soy sauce 9%, sake 9%, isomerized sugar 5%, mirin 2%, sodium glutamate 5%, nucleic acid-based seasoning 0.1%, bonito / scallop / kombu seasoning 18%, ginger soup 2.5 %, Yeast extract 0.5%, and further, the amount of salty taste enhancing component in Table 19 was added thereto.
  • the amount of salt in each component of these seasonings was calculated, and salt was added so as to compensate for the deficiency so that the final salt concentration would be the value shown in Table 19. Water was added to these blends to make 100%. Moreover, after adjusting each seasoning liquid, pH was adjusted to 5.5 with malic acid. With respect to this seasoning, the amount of Na was measured by atomic absorption spectrometry, and the amount of salt (weight%) per weight of each pilaf was calculated, and the calculated salinity in Table 20 was obtained.
  • the inventive products 1 to 10 were subjected to a comparative evaluation using the comparative products 1 to 3 as an index, and the amount of salt felt organoleptically (hereinafter referred to as functional salt) was calculated. As the following formula, the ratio of the difference between the functional salt content and the actual salt content to the functional salt content was defined as the salt reduction rate.
  • the panel for sensory testing was composed of experts in seasoning food and drink.
  • Table 20 shows the content of each salty taste enhancing component in the pilaf, the results of the sensory test, and the salt reduction rate.
  • the functional salt content is about 1% by weight, it can be said that it is preferable as a pilaf.
  • the maximum amount of the protein degradation product mixture was 0.77% by weight, the odor of the protein degradation product bonito extract and soybean extract was slightly felt. Therefore, in the case of a pilaf with a light flavor, it is preferable to use this dose or less. In the case of a rich-flavored pilaf, there was no problem even if the amount was increased.
  • masking of potassium chloride was necessary, but in all other cases, although the salt content was low, the salty taste was enhanced and the salty taste was felt despite the low salt content. It was a pilaf.
  • the amount of the salty taste enhancing component added was 0.78 to 3.13 parts by weight for the mixture of protein degradation products and 0.21 to 0.83 parts by weight for arginine with respect to 1 part by weight of potassium chloride.
  • Rice food (baked rice ball) Production method 1.34 kg of water was added to 1 kg of raw rice and cooked. To 1 kg of this rice, 0.054 kg of the primary seasoning liquid was added and mixed. This seasoned rice was molded into rice balls every 80g. To this rice ball, 0.8 g of a secondary seasoning liquid on one side was applied and baked in a dry oven (200 ° C.) for 10 minutes to obtain a baked rice ball.
  • the basic composition of the primary seasoning liquid is 40% soy sauce, 5% salt, 5% white sucrose, 1.0% sodium glutamate, 0.05% nucleic acid seasoning, 2.0% bonito / kombu seasoning, and Table 21 Each amount of the salty taste enhancing component was blended.
  • the amount of salt in each component of these seasonings was calculated, and salt was added so as to compensate for the deficiency so that the final salt concentration would be the value shown in Table 21.
  • Water was added to these blends to make 100%.
  • pH was adjusted to 5.5 with malic acid.
  • the basic composition of the secondary seasoning solution was 80% soy sauce, 5.0% bonito / kombu seasoning, and 2.5% yeast extract, and the amount of the salty taste enhancing component shown in Table 21 was added thereto.
  • the amount of salt in each component of these seasonings was calculated, and salt was added so as to compensate for the deficiency so that the final salt concentration would be the value shown in Table 21.
  • Table 22 shows the contents of the respective salty taste enhancing components in the rice balls, the results of the sensory test, and the salt reduction rate.
  • comparative product 3 had a preferable salt content as a grilled rice ball
  • comparative product 2 was slightly weak but almost preferred
  • comparative product 1 was weak. Therefore, if the functional salt content is about 0.7 to 0.9% by weight, it can be said that the salt content is preferable as a grilled rice ball.
  • various salt-reducing rates can be obtained by using a combination of protein degradation products in the range of 0.17 to 0.68% by weight, potassium chloride 0.12 to 0.46% by weight, and arginine 0.09 to 0.37% by weight.
  • Baked rice balls were prepared. Potassium chloride is not preferable because it has a peculiar taste when 0.46% by weight of the maximum amount is added, and the maximum amount is considered to be preferably about 0.35% by weight or less. Some increase in the amount is possible by adding a known masking agent. Arginine had a unique flavor at the maximum amount of 2.06% by weight, although there was little discomfort. When the maximum amount of the protein degradation product mixture was 7.73% by weight, the odor of the protein degradation product bonito extract and soybean extract was slightly felt. Therefore, in the case of a simple grilled rice ball, it is preferably used at this dose or less.
  • the addition amount of the salty taste enhancing component was 0.74 to 2.95 parts by weight for the mixture of protein degradation products and 0.39 to 1.57 parts by weight for arginine with respect to 1 part by weight of potassium chloride.
  • Noodle soup production method 32% by weight soy sauce, 13% sugar, 5% bonito kombu extract, 1% by weight mirin, 0.5% by weight sodium glutamate, 0.05% by weight nucleic acid seasoning, 0.2% by weight yeast extract
  • 100 ml of concentrated noodle soup was prepared by blending the salty taste enhancing components and / or salt shown in Table 23. The raw materials were mixed and dissolved uniformly, and then adjusted to pH 5.0 with citric acid. It was put in a vinyl pouch, rapidly cooled after heating at 85 ° C. ( ⁇ 5 ° C.) for 10 minutes, and diluted 6 times to make noodle soup.
  • the amount and salt concentration of the salty taste enhancing component shown in Table 23 are the concentrations contained in the noodle soup after dilution.
  • the inventive products 1 to 10 and the comparative products 6 and 7 were subjected to comparative evaluation using the comparative products 1 to 5 as an index, and the amount of salt that was sensed (hereinafter referred to as functional salt) was calculated.
  • the ratio of the difference between the functional salt content and the actual salt content to the functional salt content was defined as the salt reduction rate.
  • the panel for sensory testing was composed of experts in seasoning food and drink.
  • Table 23 shows the content and salt concentration of each salty taste-enhancing component in the noodle soup, the results of the sensory test, and the salt reduction rate.
  • comparative product 4 had the most preferable salt content as noodle soup, and comparative products 3 and 5 also had good salt content. 2 was a little weak, and comparative product 1 was too weak. Therefore, if the functional salt content is about 1.4 to 1.8% by weight, it can be said that it is preferable for noodle soup.
  • the proteolysis product is 0.11 to 0.26% by weight
  • potassium chloride is 0.5 to 1.0% by weight
  • arginine is 0.1 to 0.2% by weight in combination with noodle soup.
  • Noodle soup with a salt reduction rate of ⁇ 41.9% could be prepared.
  • Potassium chloride is not preferred because it has a peculiar taste when added at 1.0% by weight of the maximum amount, and the maximum amount was considered to be preferably about 0.75% by weight or less. Some increase in the amount is possible by adding a known masking agent.
  • arginine did not show an unpleasant taste at any concentration.
  • Skipper extract and soy extract decomposed products had a maximum odor of 0.12% by weight and 0.20% by weight, respectively, and the odor of bonito extract and soybean extract was slightly felt. It is preferred to use at doses or less. In the case of noodle soup that adds other seasonings that mask these flavors, it was not noticed even if the amount was increased. When adding a lot of potassium chloride, it was necessary to mask the taste of potassium chloride, but in all other cases, despite the low salt content, the salty taste was enhanced and the salt content was low, It was noodle soup with a satisfying salty taste. In particular, the products 4 and 5 of the present invention had a good salty taste and were a preferred noodle soup with no taste.
  • the addition amount of the salty taste enhancing component was 0.21 to 0.52 parts by weight of the mixture of protein degradation products and 0.10 to 0.40 parts by weight of arginine with respect to 1 part by weight of potassium chloride.
  • Ramen soup 1 Production method Ramen soup was prepared with 4% by weight of soy sauce, 0.9% by weight of salt, 0.4% by weight of chicken extract, 0.3% by weight of pork extract and 0.7% by weight of sodium glutamate (Table). 24 Control 1).
  • the control products 2 to 5 in Table 24 were prepared by changing the salt concentration to 0.7 to 0% by weight.
  • ramen soup was prepared by adding proteolysate, arginine and potassium chloride in the amounts shown in Table 25 to 100 parts by weight of Control Product 5 in Table 24.
  • the soup of the composition shown in Table 25 was adjusted to pH 6.1-6.25, which was the same as that of the control product, by adding malic acid to the pH changed by adding arginine or the like.
  • a comparative evaluation was performed using the target products 1 to 5 as indices, and the degree of saltiness felt sensuously was evaluated.
  • the reference product is a sample obtained by adding a proteolysate and arginine to the control product 5 to which no salt is added. However, as the amount of addition increases, the salty taste clearly becomes stronger compared to the control product 5. It was. Reference products 3 and 6 were sensorially salty to the control product 4 (corresponding to addition of 0.3% by weight of salt). Inventive products 1 to 3 were further enhanced in saltiness by adding potassium chloride, and saltiness corresponding to the addition of 0.4, 0.6, and 0.8% by weight of salt was felt in comparison with the control product, respectively.
  • the salty taste of ramen soup can be increased and the amount of salt used can be reduced by adding 0.1 to 1.6% by weight of protein degradation product, 0.1 to 0.3% by weight of arginine and 0.25 to 0.75% by weight of potassium chloride.
  • the addition amount of the salty taste enhancing component was 1.3 to 4 parts by weight of the mixture of protein degradation products and 0.4 to 1.2 parts by weight of arginine with respect to 1 part by weight of potassium chloride.
  • Ramen soup 2 In view of the result of Example 24, the amount of KCl added was set to 0.4 to 0.5% by weight, which is the maximum amount that does not give off a strange taste, and a protein degradation product (concentrated mixed seasoning liquid of Example 12) and The appropriate amount of arginine was examined. As a result, a ramen soup with a salt reduction rate of 30 to 50% could be prepared by appropriately combining 0.2 to 1.8% by weight of protein degradation product and 0.1 to 0.5% by weight of arginine. When the amount of proteolysate increases, the inherent sweetness becomes stronger, and when the amount of arginine increases, the arginine has a unique impact taste, but for ramen soup, the tolerance range is different, and it can be adjusted according to taste. there were.
  • the concentration of potassium chloride was kept constant, and the bonito soup extract enzyme-decomposed product and soybean produced in Example 12
  • the optimum addition concentration was examined by changing the amounts of the concentrated mixed seasoning liquid of enzyme degradation products and arginine. Since ordinary soy sauce is not suitable for the sensory test, a 20-fold diluted solution was prepared and compared with the control product by the sensory test. Samples were prepared with the formulation shown in Table 26. Since the amount of salt derived from the concentrated mixed seasoning liquid of Example 12 was different, salt of the difference was added to prepare a final salt concentration of 0.41% by weight.
  • Low-salt soy sauce (Yamasa low-salt soy sauce, main brewing concentrated soy sauce, salinity concentration 8.29 wt%, KCl concentration 0.90 wt% manufactured by Yamasa Soy Sauce Co., Ltd.) was used as a low-salt soy sauce raw material.
  • a comparative control product was prepared by adding 8.29% by weight of salt again to the raw salt-reduced soy sauce and adjusting the salt concentration to the level of ordinary soy sauce.
  • Formulations 1 to 3 had a well-balanced taste with a sufficient salty taste compared to the comparative product.
  • Formulations 4 and 5 were judged to be considerably less salty than the comparative control product, and the addition amount was insufficient.
  • Formulations 6-9 it was found that as the ratio of the concentrated mixed seasoning liquid of Example 12 to arginine was increased, the balance of umami became too strong and the direction was different from the original balance of soy sauce. It was preferable to add the concentrated mixed seasoning liquid of Example 12 to arginine 1 at a ratio of 2 to 4, particularly around 3.
  • the soy sauce of this invention was manufactured using the low salt soy sauce (Yamasa low salt soy sauce, this brewing thick soy sauce, the salt concentration of 8.29 weight%, Yamasa Shoyu Co., Ltd. product) as a raw material.
  • the formulation shown in Table 27 potassium chloride, the concentrated mixed seasoning liquid of Example 12, arginine and malic acid were added to and mixed with the reduced salt soy sauce.
  • Formulation 4 is a formulation in which reduced salt soy sauce is added again with reduced salt, and is a control product to be compared instead of ordinary soy sauce.
  • blending was made into 0.5 weight% aqueous solution, and the sensory test was done.
  • Formulation 1 and Formulation 2 which are the products of the present invention, felt a saltiness similar to that of Formulation 4.
  • the concentration of potassium chloride should be 7% by weight or less.
  • formulation 3 felt unsatisfactory in salt content, and it was necessary to add about 3% by weight of potassium chloride.
  • soy sauce Korean low-salt soy sauce, Honjozo-no-higashi soy sauce, salt concentration of 8.16% by weight, manufactured by Kikkoman Soy Sauce Co., Ltd.
  • Invented soy sauce was produced. Also in the present example, as in the result of Example 27, the blends 1 and 2 were soy sauces having a saltiness similar to that of the blend 3.
  • salty taste enhancer of the present invention to produce a reduced salted miso that feels as salty as normal miso, no salted miso powder (Miyasaka Brewing Co., Ltd., fermented bean powder, miso without adding salt) Manufactured and freeze-dried), salt, potassium chloride, concentrated mixed seasoning of bonito soup extract enzyme-decomposed product and soybean enzyme-decomposed product prepared in Example 12, and the amount of arginine added, Appropriate addition concentrations were studied.
  • the pH change by the salty taste enhancer of the present invention was adjusted to the same pH as that of the control product 1 by adding malic acid.
  • control product 1 was prepared by adding 10% by weight of sodium chloride to the raw salt-free miso powder and adjusting the salt concentration to the level of a normal miso. Since ordinary miso is not suitable for the sensory test, a 10-fold diluted solution of the miso prepared with the formulation shown in Table 29 was prepared and compared with the control product by the sensory test. In any of the products 1 to 9 of the present invention, the salty taste enhancer did not affect the color and scent of miso.
  • inventive products 1 to 5 in which the amount of salt added was adjusted to 6% by weight, the inventive product 1 felt slightly more salty and the inventive product 5 felt somewhat weaker than the control product 1, but both It was a salty taste comparable to the miso of the control product 1.
  • miso soup was prepared with reduced-salt miso with different concentrations, and a sensory test was performed.
  • water was added to the bonito milled product, and the stock of Brix 1.4% and conductive salt 0.23% was taken, and sodium glutamate, sodium inosinate, and sodium guanylate were added to 0.05%, 0.0025%, and 0.0025%, respectively. A thing was used.
  • the conductive salt in the broth was 0.24%.
  • Miso soup was prepared according to the formulation shown in Table 30, and after adjustment, malic acid was added to obtain a miso soup having a pH of 6.35 to 5.11. Formulations 2 to 3 had a bitter taste compared to Formulation 1.
  • the pH of miso soup is preferably adjusted to the same level as that of normal miso soup, and is adjusted to a range of approximately 5.5 to 5.1, preferably 5.4 to 5.2. I found it good to do. Accordingly, when the salty taste enhancer of the present invention is added, the pH of the miso is preferably adjusted to the same level as normal miso, and it is appropriate to adjust the pH to 4.0 to 6.0.
  • the effect of the present invention was confirmed by adding the salty taste enhancer of the present invention to a commercially available reduced salt miso.
  • Commercially available 50% salt-cut miso (“Delicious salt 1/2” manufactured by Marcome Co., Ltd. containing 6.0 g of salt per 100 g of miso) 10 g of potassium chloride 0.35 g, arginine 0.4 g, concentrated mixed seasoning solution of Example 12 1 g, 0.15 g of malic acid, and 88.1 g of water were added and mixed to perform a sensory test.
  • 10 g of the reduced salt miso was added with 0.62 g of salt and 89.38 g of water.
  • the formulation of the present invention had a salty taste comparable to that of the control product, and there was no off-taste. It was confirmed that the salty taste enhancer used in the present invention exerts its effect only by adding it to the reduced salt miso.
  • an excellent salty taste enhancer is provided, and it becomes possible to make up for the shortage of salty taste when aiming at reducing the salt, and various low-salt foods with excellent flavor can be provided.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

Disclosed is an excellent salty taste-enhancer capable of compensating for a low salty taste for salt reduction. The salty taste-enhancer is characterized by comprising a mixture of an enzymatic degradation product of an animal protein with an enzymatic degradation product of a vegetable protein, potassium chloride, a basic amino acid, and sodium gluconate. Said enzymatic degradation products of the proteins are obtained by treating the respective proteins with protein hydrolases. In the mixture of the enzymatic degradation product of the animal protein with the enzymatic degradation product of the vegetable protein, the ratio of the active ingredients is preferably 1:100 to 100:1. Also, it is preferable that the animal protein is a fish extract and the vegetable protein is a protein originating in soybean, wheat or corn. Also disclosed are a salty taste-enhancer which further contains magnesium chloride, a method of enhancing salty taste by using these salty taste-enhancers, and foods or drinks containing these salty taste-enhancers.

Description

塩味増強剤及びそれを含有する飲食品Salty taste enhancer and food and drink containing the same
 本発明は、飲食品において食塩を減らすことによる塩味の弱さや物足りなさを補うための塩味増強剤、それを用いた塩味の増強方法、及びそれらを含有する飲食品に関する。 The present invention relates to a salty taste enhancer for supplementing the weakness and unsatisfactory saltiness by reducing salt in foods and drinks, a salty taste enhancing method using the same, and a food and drink containing them.
 食塩(塩化ナトリウム)は、人間にとって必要不可欠な栄養成分である。例えば、体内の水分及びpHの調整、食べ物の消化、栄養素の吸収、神経伝達等が挙げられ、その機能において重要な役割を果たす。さらに、食塩は飲食品のおいしさを左右する重要な役割を果たしている。例えば、旨味や風味の強化、食品の保存、味噌・醤油・パンなどの発酵食品の製造、練り製品やうどんのテクスチャーの付与、葉緑素を安定化させ色調を保持すること等が挙げられる。このように、人間の生活にとって欠かせない食塩であるが、その過剰摂取は、諸説あるものの高血圧、腎臓病、心臓病等の疾病を引き起こすリスクを高めると考えられている。そのため、食塩摂取量、特にナトリウム摂取量を低減することが重要視され、強く望まれている。これは、すでに発症している疾病を治癒させるためだけでなく、健常者に対しても予防的な措置を講ずるためでもある。
 食塩摂取量を低減させるためには、単に飲食品の調味や加工において食塩の使用量を減らす方法が考えられるが、上記に論じたように、食塩は食品の風味おいて重要な役割を果たしているため、単に食塩の使用量を減らした飲食品は、風味を損ない、味気ないものとなる。そこで、食塩を低減しても飲食品の食塩味や風味を損なわない技術の開発が強く求められている。
Salt (sodium chloride) is an essential nutrient for humans. For example, adjustment of water and pH in the body, digestion of food, absorption of nutrients, neurotransmission, and the like can be mentioned, which play an important role in their functions. Furthermore, salt plays an important role in determining the taste of food and drink. For example, enhancement of umami and flavor, preservation of food, production of fermented foods such as miso, soy sauce and bread, texture of kneaded products and udon, stabilization of chlorophyll and retention of color. Thus, although it is an essential salt for human life, its excessive intake is thought to increase the risk of causing diseases such as hypertension, kidney disease, heart disease, etc. although there are various theories. For this reason, reducing salt intake, particularly sodium intake, is regarded as important and strongly desired. This is not only to cure a disease that has already developed, but also to take preventive measures for healthy individuals.
In order to reduce the intake of salt, simply reducing the amount of salt used in the seasoning and processing of foods and drinks can be considered, but as discussed above, salt plays an important role in the flavor of food. Therefore, a food or drink that simply reduces the amount of salt used loses the flavor and is unsavory. Therefore, there is a strong demand for the development of technology that does not impair the salty taste and flavor of food and drink even when the salt is reduced.
 従来の飲食品における食塩味や風味を損なわず、食塩を低減する減塩方法のひとつとして、それ自身が食塩味を呈する物質、即ち食塩代替物質を使用する方法がある。これに代表されるものとして、例えば塩化カリウム等のカリウム塩、塩化アンモニウム等のアンモニウム塩、塩化マグネシウム等のマグネシウム塩等が知られている。さらにグリシンエチルエステル塩酸塩、リジン塩酸塩等のアミノ酸の塩酸塩、さらに、オルニチルタウリン、オルニチル-ベータ-アラニン、グリシルリジン等の塩基性アミノ酸からなるペプチド類が知られている。これらの塩味代替物質は食塩味のほかに苦味、特有の呈味、不快味を有するといったような欠点がある。これらの塩味代替物質を用いて食塩を低減し、食塩味以外の不快な呈味を抑制する技術として、塩化カリウム、塩化アンモニウム、乳酸カルシウム、L-アスパラギン酸ナトリウム、L-グルタミン酸塩及び/又は核酸系呈味物質を特定の割合で混合してなる調味料組成物(特許文献1)、有機酸のカルシウム塩やマグネシウム塩を組み合わせた塩化カリウムの苦味抑制方法(特許文献2)等が知られている。しかし、今もなお、塩味以外の不快な呈味、塩味強度が低い等の理由で消費者のニーズにあった減塩技術には到達していない。 As one of the salt reducing methods for reducing salt without impairing salty taste and flavor in conventional foods and drinks, there is a method of using a salty substance, that is, a salt substitute substance. Representative examples thereof include potassium salts such as potassium chloride, ammonium salts such as ammonium chloride, magnesium salts such as magnesium chloride, and the like. Furthermore, amino acid hydrochlorides such as glycine ethyl ester hydrochloride and lysine hydrochloride, and peptides composed of basic amino acids such as ornithyl taurine, ornithyl-beta-alanine, and glycyl lysine are known. These salty taste substitutes have drawbacks such as bitterness, unique taste, and unpleasant taste in addition to salty taste. Techniques for reducing salt using these salty taste substitutes and suppressing unpleasant tastes other than salty taste include potassium chloride, ammonium chloride, calcium lactate, sodium L-aspartate, L-glutamate and / or nucleic acid A seasoning composition (Patent Document 1) obtained by mixing a systemic taste substance at a specific ratio, a method for suppressing bitterness of potassium chloride in combination with a calcium salt or a magnesium salt of an organic acid (Patent Document 2), etc. are known. Yes. However, the salt reduction technology that meets the needs of consumers has not yet been reached because of unpleasant taste other than salty taste and low salty strength.
 さらに、飲食品における食塩味や風味を損なわず、食塩を低減するもうひとつの減塩方法として、食塩味を増強させ食塩を低減しても食塩味を損なわせない物質、即ち塩味増強物質を使用する方法がある。例えば、L-アルギニン、L-アスパラギン酸及び塩化ナトリウムを組み合わせたもの(特許文献3)、コラーゲンを加水分解して得られる分子量50,000ダルトン以下のペプチド(特許文献4)、ソーマチン(特許文献5)、各種蛋白素材の蛋白加水分解物(特許文献6)、トレハロース(特許文献7)、酵母エキス(特許文献8)、蛋白質を加水分解処理及び脱アミド処理して得られるペプチド(特許文献9)、塩基性アミノ酸とクエン酸とを反応させて生成する中和塩を主成分とする呈味改良剤(特許文献10)、塩化カリウムとグルコン酸塩と乳清ミネラルを配合した食塩代替物(特許文献11)等、数多くのものが報告されている。しかし、減塩効果、風味、経済性等の観点から考えると、未だ有効な技術、消費者のニーズにあった技術には到っておらず、食塩を低減しても食塩味および風味を損なわない効果的な減塩技術が強く求められている。 Furthermore, as another salt reduction method to reduce salt without losing salty taste and flavor in foods and drinks, use a substance that enhances salty taste and does not impair salty taste even if salt is reduced, that is, a salty taste enhancing substance There is a way to do it. For example, a combination of L-arginine, L-aspartic acid and sodium chloride (Patent Document 3), a peptide having a molecular weight of 50,000 daltons or less obtained by hydrolyzing collagen (Patent Document 4), thaumatin (Patent Document 5), Protein hydrolysates of various protein materials (Patent Document 6), trehalose (Patent Document 7), yeast extract (Patent Document 8), peptides obtained by hydrolyzing and deamidating proteins (Patent Document 9), bases Taste improver (Patent Document 10) containing as a main component a neutralized salt produced by reacting a functional amino acid and citric acid, and a salt substitute containing potassium chloride, gluconate and whey mineral (Patent Document 11) ) Etc. have been reported. However, from the viewpoints of salt reduction effect, flavor, economy, etc., it has not yet reached an effective technology or a technology that meets the needs of consumers, and even if salt is reduced, salt taste and flavor are impaired. There is a strong need for effective salt reduction techniques.
特開平11-187841号公報JP-A-11-187841 特開平4-108358号公報JP-A-4-108358 米国特許第5145707号明細書US Pat. No. 5,145,707 特開昭63-3766号公報Japanese Patent Laid-Open No. 63-3766 特開昭63-137658号公報JP-A-63-137658 特開平7-289198号公報JP-A-7-289198 特開平10-66540号公報JP-A-10-66540 特開2000-37170号公報JP 2000-37170 A 国際公開第01/039613号パンフレットInternational Publication No. 01/039613 Pamphlet 特開2003-144088号公報JP 2003-1444088 A 特開2008-289426号公報JP 2008-289426 A
 本発明は、飲食品において食塩を減らすことによる塩味の弱さや物足りなさを補うための塩味増強剤、それを用いた塩味の増強方法、及びそれらを含有する飲食品を提供することを課題とする。 This invention makes it a subject to provide the salty taste enhancer for supplementing the weakness and unsatisfactory saltiness by reducing salt in food-drinks, the salty-taste enhancement method using the same, and the food-drinks containing them. .
 本発明は、以下(1)~(9)の塩味増強剤、(10)の塩味の増強方法、及び、(11)、(12)の飲食品を要旨とする。
(1)動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物、塩化カリウム、塩基性アミノ酸、グルコン酸ナトリウムを含有することを特徴とする塩味増強剤。
(2)酵素分解物が蛋白加水分解酵素により処理されたものである、(1)の塩味増強剤。
(3)動物蛋白質が魚介類の蛋白質である(1)又は(2)の塩味増強剤。
(4)動物蛋白質が魚介類エキスである(1)ないし(3)いずれかの塩味増強剤。
(5)植物蛋白質が大豆、小麦、トウモロコシのいずれかの蛋白質である(1)ないし(4)いずれかの塩味増強剤。
(6)動物蛋白質の酵素分解物と植物蛋白質の酵素分解物を1:100-100:1の比率で含有する(1)ないし(5)いずれかの塩味増強剤。
(7)塩基性アミノ酸がアルギニンである、(1)ないし(6)いずれかの塩味増強剤。
(8)さらに塩化マグネシウム又はにがりを含有する(1)ないし(7)いずれかの塩味増強剤。
(9)pHを4~8に調整したものである、(1)ないし(8)いずれかの塩味増強剤。
(10)(1)ないし(9)いずれかの塩味増強剤を、食塩を含有する食品に添加することを特徴とする塩味の増強方法。
(11)(1)ないし(9)いずれかの塩味増強剤を含有する飲食品。
(12)通常よりも食塩含有量が低減された飲食品である(11)の飲食品。
The gist of the present invention is as follows: (1) to (9) salty taste enhancer, (10) salty taste enhancing method, and (11) and (12) food and drink.
(1) A salty taste enhancer comprising a mixture of an enzymatic degradation product of an animal protein and an enzymatic degradation product of a plant protein, potassium chloride, a basic amino acid, and sodium gluconate.
(2) The salty taste enhancer according to (1), wherein the enzymatic degradation product is treated with a proteolytic enzyme.
(3) The salty taste enhancer according to (1) or (2), wherein the animal protein is a seafood protein.
(4) The salty taste enhancer according to any one of (1) to (3), wherein the animal protein is a seafood extract.
(5) The salty taste enhancer according to any one of (1) to (4), wherein the plant protein is any protein of soybean, wheat, and corn.
(6) The salty taste enhancer according to any one of (1) to (5), which contains an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein in a ratio of 1: 100-100: 1.
(7) The salty taste enhancer according to any one of (1) to (6), wherein the basic amino acid is arginine.
(8) The salty taste enhancer according to any one of (1) to (7), further containing magnesium chloride or bittern.
(9) The salty taste enhancer according to any one of (1) to (8), wherein the pH is adjusted to 4 to 8.
(10) A method for enhancing salty taste, comprising adding the salty taste enhancer according to any one of (1) to (9) to a food containing salt.
(11) A food or drink containing the salty taste enhancer according to any one of (1) to (9).
(12) The food / beverage product according to (11), which is a food / beverage product with a reduced salt content than usual.
 本発明の塩味増強剤は、食塩を含む食品に添加することにより、食品に含まれる食塩による塩味を強く感じさせる作用を有する。したがって、本発明の塩味増強剤を用いることにより、食塩中の食塩量を減量しても、減量する前と同等の塩味を感じさせることができるので、食塩の使用量を減量することができる。 The salty taste enhancer of the present invention has the effect of strongly feeling the salty taste of the salt contained in the food by adding it to the food containing the salt. Therefore, by using the salty taste enhancer of the present invention, even if the amount of salt in the salt is reduced, the same salty taste as before the reduction can be felt, so that the amount of salt used can be reduced.
実施例5において、各種動物蛋白酵素分解物と各種植物蛋白酵素分解物を混合した本発明塩味増強剤の塩味増強作用を評価した結果を示す。In Example 5, the result of having evaluated the salty taste enhancing effect of this invention salty taste enhancer which mixed various animal protein enzyme degradation products and various plant protein enzyme degradation products is shown. 実施例6において、カツオ煮汁エキス酵素分解物と分離大豆蛋白酵素分解物の配合量による塩味増強作用を評価した結果を示す。In Example 6, the result of having evaluated the salty taste enhancement effect by the compounding quantity of the bonito soup extract enzyme degradation product and the isolation | separation soybean protein enzyme degradation product is shown. 実施例9において、カツオ煮汁エキス酵素分解物と分離大豆蛋白酵素分解物の分解時間の違いによる塩味増強作用の違いを評価した結果を示す。In Example 9, the result of having evaluated the difference in the salty taste enhancement effect by the difference in the decomposition time of the bonito soup extract enzyme decomposition product and the isolation | separation soybean protein enzyme decomposition product is shown. 実施例11において、カツオ煮汁エキス酵素分解物と分離大豆蛋白酵素分解物のジペプチドの含有量を測定した結果を示す。In Example 11, the result of having measured the dipeptide content of the bonito soup extract enzyme decomposition product and the isolation | separation soybean protein enzyme decomposition product is shown.
 本発明は、動物蛋白質の酵素分解物、植物蛋白質の酵素分解物、塩化カリウム、塩基性アミノ酸、グルコン酸ナトリウムを含む塩味増強剤に関する。さらに食塩量を減塩する場合には塩化マグネシウム又はにがりを含有する塩味増強剤である。
 本発明において動物蛋白質とは、畜肉類、家禽類、魚介類の肉、内臓など由来の蛋白質や乳、卵などの蛋白質である。具体的には、ビーフエキス、チキンエキス、ポークエキス、魚肉エキス、カゼイン、ゼラチン、卵白など各種動物由来蛋白質を使用することができる。特に好ましいのは、魚介類のエキスである。カツオエキス、白子エキス、ハモエキス、エソエキス、マグロエキス、ホタテエキス、オキアミエキス、タラコエキスなどが例示される。缶詰製造工程で派生する煮汁などを利用することもできる。
 本発明において植物蛋白質とは、穀物類、野菜類などから得られる蛋白質である。具体的には、大豆、小麦、とうもろこし、米などを加工した各種植物由来蛋白質を使用することができる。好ましいのは、分離大豆蛋白質、豆乳蛋白質、濃縮大豆蛋白質、脱脂大豆蛋白質、小麦グルテン、コーングルテン、などである。
The present invention relates to a salty taste enhancer comprising an enzymatic degradation product of animal protein, an enzymatic degradation product of plant protein, potassium chloride, a basic amino acid, and sodium gluconate. Furthermore, when reducing the amount of salt, it is a salty taste enhancer containing magnesium chloride or bittern.
In the present invention, animal protein refers to proteins derived from livestock meat, poultry, seafood meat, internal organs, and proteins such as milk and eggs. Specifically, various animal-derived proteins such as beef extract, chicken extract, pork extract, fish meat extract, casein, gelatin, and egg white can be used. Particularly preferred are seafood extracts. Examples include bonito extract, white child extract, leaf extract, esos extract, tuna extract, scallop extract, krill extract, and tarako extract. Boiled juice derived from the canned manufacturing process can also be used.
In the present invention, the plant protein is a protein obtained from cereals, vegetables and the like. Specifically, various plant-derived proteins obtained by processing soybeans, wheat, corn, rice and the like can be used. Preferred are isolated soy protein, soy milk protein, concentrated soy protein, defatted soy protein, wheat gluten, corn gluten, and the like.
 本発明において、酵素分解物とは、上記動物蛋白質や植物蛋白質を酵素によりアミノ酸やペプチドの混合物に分解したものである。各種蛋白質分解酵素を利用することができる。実質的に蛋白質が酵素分解されればいいので、発酵などによる分解物でもよい。
 蛋白質加水分解酵素としては、エンドペプチダーゼあるいはエキソペプチダーゼが挙げられ、それらを単独又は組み合わせて用いても良い。
 エンドペプチダーゼとしては、例えばトリプシン、キモトリプシン、ズブチリシンに代表されるセリンプロテアーゼ、ペプシンに代表されるアスパラギン酸プロテアーゼ、サーモリシンに代表される金属プロテアーゼ、パパインに代表されるシステインプロテアーゼ等が挙げられる。食品添加用として市販されているエンドペプチダーゼとしては、具体的にはアルカラーゼ(ノボザイムス製)、ニュートラーゼ(ノボザイムス製)、ヌクレイシン(エイチヴィアイ製)、スミチームMP(新日本化学工業性)、ブロメラインF(天野製薬製)、オリエンターゼ20A(エイチヴィアイ製)、モルシンF(キッコーマン製)、ニューラーゼF(天野製薬製)、スミチームAP(新日本化学工業製)等が挙げられる。また、食品添加用として市販されているエキソペプチダーゼ活性を有する酵素としては、フレーバーザイム(ノボザイムス製)、スミチームFP(新日本化学工業製)、アクチナーゼ(科研製薬製)、コクラーゼP(ジェネンコア製)等が挙げられる。特に、動物蛋白質においてはアルカリ性プロテアーゼで処理することが好ましい。具体的にはアルカラーゼ、スミチームMP等が挙げられる。さらに、2種類以上のプロテアーゼを組み合わせることで好ましい結果が得られることがある。具体的には、アルカラーゼ及びフレーバーザイム、あるいはオリエンターゼONS及びフレーバーザイムの組み合わせが好ましい。特に、植物性蛋白質においては2種類以上のプロテアーゼを組み合わせることが好ましく、少なくとも一種類は酸性プロテアーゼであることが特に好ましい。具体的には、パパイン及びスミチームMP、ヌクレイシン及びコクラーゼPの組み合わせが好ましく、モルシン及びオリエンターゼ20A、オリエンターゼ20A及びスミチームMP、モルシン及びコクラーゼP、ニュートラーゼ及びオリエンターゼ20Aの組み合わせが特に好ましい。酵素を選択する場合、完全に遊離アミノ酸に分解してしまわず、ジペプチドなどのアミノ酸2-4個のオリゴペプチドを多く生成する酵素の組み合わせが好ましい。これら酵素はそれぞれに適した温度、pH条件下で、原料に1~48時間、特に3~24時間反応させることが好ましい。このようにして得た酵素分解物をそのまま用いることができる。なお、これら酵素分解物は、TNBS法による平均ペプチド鎖長が2~3を示すものが好ましい。あるいは、蛋白質の酵素分解はホルモール法で測定したアミノ態窒素が動物蛋白質分解物の場合1.8%以上、植物蛋白質分解物の場合、2.5%以上になる程度の分解をしたものが好ましい
 また、酵素分解物は実施例4に示すように脱アミド化したものでもよい。脱アミド化は公知の方法で行えばよい。
In the present invention, the enzyme degradation product is a product obtained by decomposing the above-mentioned animal protein or plant protein into a mixture of amino acids and peptides with an enzyme. Various proteolytic enzymes can be used. Since it is sufficient that the protein is substantially enzymatically decomposed, a decomposition product by fermentation or the like may be used.
Examples of the protein hydrolase include endopeptidase and exopeptidase, and these may be used alone or in combination.
Examples of endopeptidases include serine proteases typified by trypsin, chymotrypsin and subtilisin, aspartic proteases typified by pepsin, metalloproteases typified by thermolysin, and cysteine proteases typified by papain. Specific examples of endopeptidases marketed for food addition include Alcalase (Novozymes), Neutase (Novozymes), Nucleicin (Hichiai), Sumiteam MP (Nippon Chemical Industries), Bromelain F (Amano) Pharmaceutical), Orientase 20A (manufactured by HIVI), Morsin F (manufactured by Kikkoman), Newase F (manufactured by Amano Pharmaceutical), Sumiteam AP (manufactured by Shin Nippon Chemical Industry), and the like. Examples of enzymes with exopeptidase activity that are commercially available for food addition include flavorzyme (manufactured by Novozymes), Sumiteam FP (manufactured by Shinnippon Kagaku Kogyo), actinase (manufactured by Kaken Pharmaceutical), coclase P (manufactured by Genencor), etc. Is mentioned. In particular, animal proteins are preferably treated with an alkaline protease. Specific examples include alcalase and Sumiteam MP. Furthermore, a favorable result may be obtained by combining two or more types of proteases. Specifically, a combination of alcalase and flavorzyme or orientase ONS and flavorzyme is preferable. In particular, in plant proteins, it is preferable to combine two or more types of proteases, and at least one type is particularly preferably an acidic protease. Specifically, a combination of papain and Sumiteam MP, nucleicin and coclase P is preferable, and a combination of morsin and orientase 20A, orientase 20A and Sumiteam MP, morsin and coclase P, neutrase and orientase 20A is particularly preferable. When an enzyme is selected, a combination of enzymes that does not completely decompose into a free amino acid and produces a large number of oligopeptides having 2 to 4 amino acids such as dipeptide is preferable. These enzymes are preferably reacted with the raw material for 1 to 48 hours, particularly 3 to 24 hours under the temperature and pH conditions suitable for each. The enzyme degradation product thus obtained can be used as it is. These enzymatic degradation products preferably have an average peptide chain length of 2 to 3 by the TNBS method. Alternatively, it is preferable that the enzymatic degradation of the protein is degraded to such a degree that the amino nitrogen measured by the formol method is 1.8% or more in the case of animal protein degradation products and 2.5% or more in the case of plant protein degradation products. The enzyme degradation product may be deamidated as shown in Example 4. Deamidation may be performed by a known method.
 本発明は、動物蛋白質の酵素分解物と植物蛋白質の酵素分解物とを組み合わせて用いる点に特徴がある。実施例に示すように、動物蛋白質のみ、あるいは、植物蛋白質のみと比べて、両者を混合して用いると酵素分解物としては同量であるにも関わらず、明らかに塩味増強作用が強くなる。少しでも混合することにより効果があるので、両者の比率は何でもよいが、通常1:100-100:1程度(有効成分重量比)で使用する。好ましくは1:10-10:1程度、特に好ましくは1:5~5:1、さらに好ましくは1:3~3:1である。 The present invention is characterized in that an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein are used in combination. As shown in the examples, compared with animal protein alone or plant protein alone, when both are mixed and used, the salty taste enhancing action is clearly enhanced despite the same amount as the enzymatic degradation product. Since the effect is obtained by mixing even a little, the ratio of the two is not limited, but it is usually used at a ratio of about 1: 100-100: 1 (weight ratio of active ingredients). The ratio is preferably about 1: 10-10: 1, particularly preferably 1: 5 to 5: 1, more preferably 1: 3 to 3: 1.
 また、上記の方法により得られた動物蛋白質の酵素分解物と植物蛋白質の酵素分解物との混合物である本発明塩味増強剤に、さらに塩基性アミノ酸を添加しても良い。この時、用いる塩基性アミノ酸としては、アルギニン、リジン、オルニチン等が例示され、特にアルギニンが好ましい。アルギニンは市販のもの、あるいは常法により精製されたものを用いることができる。添加する量としては、酵素分解物の有効成分(酵素分解物のBrixから塩化ナトリウム量を引いたものを有効成分量とする)1重量部に対し0.01~20重量部、特に0.05~5重量部で添加するのが好ましい。さらに塩化カリウムを組み合わせても良い。塩化カリウムは市販の物を用いれば良い。添加する量としては、酵素分解物の有効成分1重量部に対し0.01~50重量部、特に0.05~10重量部で添加するのが好ましい。 Further, a basic amino acid may be further added to the salty taste enhancer of the present invention, which is a mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein obtained by the above method. In this case, examples of the basic amino acid to be used include arginine, lysine, ornithine, and arginine is particularly preferable. Arginine can be commercially available or purified by a conventional method. The amount to be added is 0.01 to 20 parts by weight, especially 0.05 to 5 parts by weight, based on 1 part by weight of the active ingredient of the enzyme degradation product (the amount obtained by subtracting the amount of sodium chloride from the Brix of the enzyme degradation product) Is preferably added. Further, potassium chloride may be combined. Commercially available potassium chloride may be used. The amount to be added is preferably 0.01 to 50 parts by weight, particularly 0.05 to 10 parts by weight, based on 1 part by weight of the active ingredient of the enzyme degradation product.
 本発明の塩味増強剤は、分解物そのままのpHで用いても良いが、pHを弱酸性~中性、具体的にはpH4~8程度、好ましくは、pH4~7に調整することにより、より効果を発揮することができる。酵素分解物はほぼ中性付近のpHであるが、塩基性アミノ酸であるアルギニンなどを添加した場合pHがアルカリに傾くため、pHの調節をするのがよい。pHの調整は適当な酸、好ましくはクエン酸、酢酸、乳酸、コハク酸、フマル酸、リン酸、リンゴ酸、塩酸などいずれかの酸を用いて調整すれば良い。調整時期は使用するまでに調節すればよく、原料段階、製造の途中段階、あるいは最終物が得られた後などに行うことができる。食品の多くは弱酸性~中性付近のpHを有するため、特別な対応をすることなく本発明の塩味増強剤を用いることができる。
 例えば、用いる食品が、米飯類や麺類のような場合、それらの調理品のpHは、通常pH4.0~7.0程度であるので、その程度に調整すればよく、好ましくは4.0~6.0である。麺類用のスープやつゆの場合、麺つゆではpH5~6、ラーメンスープではpH5.5~6.5くらいが多い。但し、これは調味料の少ないシンプルなものの例であり、その他の調味料などにより変動する。したがって、およそpH4.0~7.0の範囲、好ましくはpH4.5~6.5程度で用いるのがよい。味噌や醤油の場合、その味・風味において、そのpHは重要であり、pHが変わると味噌・醤油らしさが損なわれる。通常の味噌・醤油のpHは4.0~6.0付近であるから、およそpH4.0~7.0の範囲に調節すればよく、好ましくはpH4.0~6.0程度である。
The salty taste enhancer of the present invention may be used at the pH of the decomposed product as it is, but the pH is weakly acidic to neutral, specifically about pH 4-8, preferably by adjusting the pH to 4-7. The effect can be demonstrated. The enzymatic degradation product has a pH of about neutrality, but when arginine or the like, which is a basic amino acid, is added, the pH tends to be alkaline, so it is preferable to adjust the pH. The pH may be adjusted using a suitable acid, preferably any acid such as citric acid, acetic acid, lactic acid, succinic acid, fumaric acid, phosphoric acid, malic acid, hydrochloric acid. The adjustment time may be adjusted before use, and can be performed at the raw material stage, the intermediate stage of production, or after the final product is obtained. Since many foods have a weakly acidic to neutral pH, the salty taste enhancer of the present invention can be used without taking special measures.
For example, when the food to be used is cooked rice or noodles, the pH of the cooked product is usually about pH 4.0 to 7.0, and may be adjusted to that level, preferably 4.0 to 6.0. In the case of noodle soup and soup, the noodle soup has a pH of 5-6, and the ramen soup has a pH of 5.5-6.5. However, this is an example of a simple thing with few seasonings, and it changes with other seasonings. Therefore, it is preferable to use in the range of about pH 4.0 to 7.0, preferably about pH 4.5 to 6.5. In the case of miso and soy sauce, the pH is important in the taste and flavor. When the pH changes, the taste of miso and soy sauce is impaired. Since the pH of ordinary miso and soy sauce is around 4.0 to 6.0, it may be adjusted to the range of about pH 4.0 to 7.0, preferably about pH 4.0 to 6.0.
 また本発明は、本発明塩味増強剤を用いた塩味の増強方法に関する。前記方法により得られた本発明塩味増強剤を、食塩を含有する飲食品に添加することにより、その食品の塩味を増強することができる。添加する目安としては、添加する食品によるが、本発明の酵素分解物の混合物の有効成分を食品中に0.1~2重量%、アルギニン0.1~1.0重量%、及び塩化カリウム0.1~1.0重量%程度を添加すると、食品に含まれる食塩を30~50%減量しても減量していないものと同等の塩味を感じさせることができる。したがって、食品に含まれる食塩(塩化ナトリウム)を30~50%減塩したい場合は、酵素分解物の有効成分を食品中に0.5~2重量%、アルギニン0.1~1.0重量%、及び塩化カリウム0.1~5.0重量%を添加すればよく、これを目安に希望する減塩の程度によって本発明の塩味増強剤の量を加減すればよい。本発明の酵素分解物の混合物の有効成分は、飲食品全体に対し0.05~5重量%、特に0.1~3重量%程度添加するのが好ましい。このように本発明塩味増強剤を添加することにより、減塩した飲食品の塩味を増強することが可能となる。
 上記の配合で食品に添加した場合、食品によっては塩化カリウムの苦味、異味などが目立ってしまうことがある。グルコン酸ナトリウムはこのような異味をマスキングする機能にすぐれており、0.1~2.0重量%程度の範囲で用いることにより、異味を感じずに、減塩の程度を高めることができる。また、塩化マグネシウム、にがりはそれ自体に塩味と苦味を有するので苦味をマスキングしつつ、添加すると減塩の程度をさらに高めることができる。にがりとして0.1~5.0重量%程度の範囲で用いるのが好ましい。
The present invention also relates to a salty taste enhancing method using the salty taste enhancer of the present invention. The salty taste of the food can be enhanced by adding the salty taste enhancer of the present invention obtained by the above method to a food or drink containing salt. The standard to be added depends on the food to be added, but the active ingredient of the enzyme degradation product mixture of the present invention is 0.1-2% by weight, arginine 0.1-1.0% by weight, and potassium chloride 0.1-1.0% by weight. When the amount is added, even if the salt contained in the food is reduced by 30 to 50%, the salty taste equivalent to that which is not reduced can be felt. Therefore, if you want to reduce the salt (sodium chloride) contained in the food by 30-50%, the active ingredient of the enzyme degradation product is 0.5-2% by weight in the food, 0.1-1.0% by weight arginine, and potassium chloride. The amount of the salty taste enhancer according to the present invention may be adjusted depending on the desired degree of salt reduction. The active ingredient of the enzyme degradation product mixture of the present invention is preferably added in an amount of 0.05 to 5% by weight, particularly 0.1 to 3% by weight, based on the total amount of food and drink. Thus, by adding the salty taste enhancer of the present invention, it is possible to enhance the salty taste of the reduced salt food and drink.
When added to foods with the above composition, the bitterness and off-taste of potassium chloride may be noticeable depending on the food. Sodium gluconate is excellent in the function of masking such off-flavors. By using it in the range of about 0.1 to 2.0% by weight, the degree of salt reduction can be increased without feeling off-flavors. Further, since magnesium chloride and bittern have salty taste and bitterness in themselves, the degree of salt reduction can be further increased by adding bitterness while masking. The bittern is preferably used in the range of about 0.1 to 5.0% by weight.
 また、このようにして得られた本発明の塩味増強剤を、減塩(塩化ナトリウムの減量)を目的として各種飲食品に添加することにより、減塩された飲食品を製造することができる。本発明の塩味増強剤はえぐみ、苦味など使用を大きく制限するような味はないので、広い範囲の飲食品に使用できる。飲食品としては、例えば鮭フレーク、辛子明太子、塩タラコ、焼魚、干物、塩辛、魚肉ソーセージ、練製品、煮魚、佃煮、缶詰等の水産加工食品、ポテトチップス、煎餅、クッキー等のスナック菓子、うどんつゆ、そばつゆ、そうめんつゆ、ラーメンスープ、ちゃんぽんスープ、パスタソース等の麺類のつゆ、おにぎり、ピラフ、チャーハン、混ぜご飯、雑炊、お茶漬け等の米飯調理品、パスタ、焼きそば、焼きうどんなどの麺類、春巻き、シュウマイ、餃子、カレー、煮物、揚げ物等の調理食品、ハンバーグ、ソーセージ、ハム、チーズ等の畜産加工品、キムチ、漬物等の野菜加工品、醤油、ソース、ドレッシング、味噌、マヨネーズ、トマトケチャップ等の調味料、コンソメスープ、お吸い物、味噌汁、ポタージュスープ等のスープ類が挙げられる。これら調理品に本発明の塩味増強剤を添加するには、通常食塩などの調味料を添加するのと同様に用いればよい。 Moreover, by adding the salty taste enhancer of the present invention thus obtained to various foods and drinks for the purpose of reducing salt (reducing sodium chloride), it is possible to produce salted foods and drinks. Since the salty taste enhancer of the present invention does not have a taste that greatly restricts use such as sashimi and bitterness, it can be used for a wide range of foods and drinks. Food and drink products include, for example, salmon flakes, mentaiko, salted tarako, grilled fish, dried fish, salted fish, sausage, fish products, boiled fish, boiled fish, canned foods, potato chips, rice crackers, snacks such as cookies, udon Noodles such as soup, soba soup, somen soup, ramen soup, champon soup, and pasta sauce Cooked food such as shumai, dumplings, curry, boiled food, fried food, processed livestock products such as hamburger, sausage, ham, cheese, processed vegetables products such as kimchi, pickles, soy sauce, sauce, dressing, miso, mayonnaise, tomato ketchup Soups such as seasonings, consommé soup, soup, miso soup, and potage soup It is below. In order to add the salty taste enhancer of the present invention to these cooked products, it may be used in the same manner as adding a seasoning such as salt.
 例えば、本発明を水産物の加工品に適用する場合、以下のような使用の仕方が例示される。本発明において水産物とは、海水、淡水から採取される食材であって、タンパク質を主成分とする食材である。本発明において水産物の加工品とは、魚類、貝類、甲殻類、あるいはイカ、タコなどの軟体動物などの水産物の缶詰、瓶詰、塩漬け、干物など、あるいは、魚肉のすり身などを原料とする練製品などであって、調味料として食塩あるいは、醤油、味噌のように食塩を含むものを用いて処理される製品である。具体的には、塩鮭のような塩漬けした魚、タラコ、イクラのような魚卵の塩漬け、醤油付け、イカの塩辛、竹輪、サツマアゲなどの練製品、魚肉ソーセージなどが例示される。魚介類は保存のため、高い食塩濃度で加工されるものが多いが、本発明はそれらについて塩味は従来どおりで、食塩含有量を低減することを可能にする。
 水産物の加工品は、上述の塩味増強剤を、水産物の加工の工程中、食塩を用いる際に併用することにより製造することができる。添加する目安としては、添加する水産物によるが、本発明の酵素分解物の混合物の有効成分を食品中に0.1~3重量%、アルギニン0.1~1.0重量%、及び塩化カリウム0.1~5.0重量%程度を添加すると、食品に含まれる食塩を30~50%減量しても減量していないものと同等の塩味を感じさせることができる。価格は塩化カリウムが安価なので、減塩したい程度に応じて食塩を原料し、異味がしない範囲で塩化カリウムを添加し、その上に酵素分解物とアルギニンを上記の濃度範囲程度の量添加することによって、希望する塩味に調節することができる。
For example, when the present invention is applied to processed fishery products, the following usage is exemplified. In the present invention, a marine product is a food material collected from seawater or fresh water, and is a food material mainly composed of protein. In the present invention, processed fishery products are fish, shellfish, crustaceans, marine products such as mollusks such as squid and octopus, bottling, salting, dried fish, or paste products made from fish meat. In other words, it is a product that is treated using salt or a salt-containing material such as soy sauce or miso as a seasoning. Specific examples include salted fish such as salted salmon, salted fish eggs such as taraco and crabs, soy sauce, squid salted fish, bamboo shoots, samurai, and other sausage products, and fish sausages. Although many seafood are processed at high salt concentration for preservation, the present invention has a conventional salty taste and makes it possible to reduce the salt content.
The processed fishery product can be produced by using the above-described salty taste enhancer together with salt during the processing of the fishery product. Depending on the fishery product to be added, the active ingredient of the enzyme degradation product mixture of the present invention is 0.1 to 3% by weight, arginine 0.1 to 1.0% by weight, and potassium chloride 0.1 to 5.0% by weight. When the amount is added, even if the salt contained in the food is reduced by 30 to 50%, the salty taste equivalent to that which is not reduced can be felt. As potassium chloride is cheap, salt is used as a raw material according to the degree of salt reduction, potassium chloride is added within the range that does not have a nasty taste, and enzyme degradation products and arginine are added in an amount in the above concentration range. Can adjust to the desired salty taste.
 例えば、30%減塩の塩タラコを製造する場合、原卵に食塩を3重量%、塩化カリウムを1.5重量%添加し、酵素分解物の混合物の有効成分を0.5~1.5重量%、アルギニンを0.1~0.7重量%添加すると、通常の塩タラコと同程度の塩味がする塩タラコを提供することができる。塩タラコの場合、塩化カリウム濃度が2.5重量%になると異味を感じることから、それより少ない濃度で用いるのが好ましい。
 例えば、サケフレークの瓶詰めを製造する場合、加熱済み鮭ほぐし身に対して、食塩を2重量%、塩化カリウムを0.6重量%、酵素分解物の混合物の有効成分を0.8重量%、アルギニン0.2重量%、リンゴ酸0.05重量%を添加すると、同じ塩味で食塩量を40%程度低下させることができた。
For example, when producing a salted octopus salt with 30% reduced salt, 3% by weight of sodium chloride and 1.5% by weight of potassium chloride are added to the raw egg, 0.5 to 1.5% by weight of the active ingredient in the mixture of the enzymatic degradation products, and 0.1% of arginine. Addition of ˜0.7% by weight can provide a salted octopus having a salty taste comparable to that of a normal salted octopus. In the case of salt tarako, it is preferable to use it at a concentration lower than that because it feels unpleasant when the potassium chloride concentration becomes 2.5% by weight.
For example, when manufacturing a jar of salmon flakes, 2% by weight of sodium chloride, 0.6% by weight of potassium chloride, 0.8% by weight of the active ingredient mixture of the enzyme degradation product, 0. When 2% by weight and 0.05% by weight of malic acid were added, the amount of salt could be reduced by about 40% with the same salty taste.
 例えば、塩サケを製造する場合、鮭切り身40gに対して漬け込み液30gを加え、24時間冷蔵にて静置することにより、同じ塩味でありながら、食塩量を25~45%低減させることができる。漬け込み液の組成は魚肉に対して食塩を1.6%、塩化カリウム2.0重量%、酵素分解物の混合物の有効成分を0.75~3.0%、アルギニンを0.15~0.7%を添加し、リンゴ酸を用いてpH5.0~6.0としたものである。
 例えば、魚肉ソーセージの場合、魚肉練り肉に対し、食塩を1.2重量%、塩化カリウムを0.5重量%、酵素分解物の混合物の有効成分を0.75~1.5重量%、アルギニン0.1~0.4重量%程度添加すると、30~40%の減塩率の製品を製造することができる。
For example, when producing salted salmon, the amount of salt can be reduced by 25 to 45% by adding 30 g of the pickled solution to 40 g of salmon fillet and allowing it to stand for 24 hours in a refrigerator. . The composition of the soaking solution is 1.6% salt for fish, 2.0% by weight potassium chloride, 0.75 to 3.0% active ingredient in the mixture of enzymatic degradation products, 0.15 to 0.7% arginine, and pH 5 using malic acid. 0.0 to 6.0.
For example, in the case of fish sausage, 1.2% by weight of salt, 0.5% by weight of potassium chloride, 0.75 to 1.5% by weight of the active ingredient of the enzyme degradation product, 0.1 to When about 0.4% by weight is added, a product having a salt reduction rate of 30 to 40% can be produced.
 本発明は、米飯を主原料とする、ピラフ、チャーハン、おかゆ、雑炊、リゾット、グラタンなどの米飯類の調理品や、麺類を主原料とする、パスタ、焼きそば、焼きうどんなどの麺類の調理品に好ましく利用できる。それぞれに各種調味料が用いられるが必ず一定量の食塩を含有する。通常0.5~1.0重量%程度の食塩が含まれ、食塩濃度が高くなくても、米飯や麺類は主食になるため、摂取量が多くなりがちであり、それらの食塩使用量を減らすことができれば、高血圧の予防は治療が必要な人にとっては有用である。動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物0.5~20.0重量%、塩化カリウム1.0~20.0重量%及び塩基性アミノ酸0.1~10.0、重量%を含有することを特徴とする塩味が増強された米飯類又は麺類用調味料として用いる。あるいは、米飯類又は麺類100重量部に対し、動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物0.1~1.0重量部、塩化カリウム0.1~0.5重量部及び塩基性アミノ酸0.01~0.5重量部を調味料として用いることを特徴とする塩味が増強された米飯類又は麺類の調理品が好ましい。 The present invention is a cooked product of cooked rice such as pilaf, fried rice, porridge, miso cooked rice, risotto, gratin, etc., and cooked noodles made of pasta, fried noodles, and baked udon. It can be preferably used. Various seasonings are used for each, but always contain a certain amount of salt. Usually, about 0.5 to 1.0% by weight of salt is included, and even if the salt concentration is not high, rice and noodles are staple foods, so the intake tends to increase, and the amount of salt used is reduced. If possible, prevention of hypertension is useful for those in need of treatment. 0.5-20.0% by weight of a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein, 1.0-20.0% by weight of potassium chloride and 0.1-10.0% by weight of basic amino acid It is used as a seasoning for cooked rice or noodles with enhanced salty taste. Alternatively, 100 to 100 parts by weight of cooked rice or noodles, 0.1 to 1.0 part by weight of a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein, 0.1 to 0.5 part by weight of potassium chloride, and a base A cooked product of cooked rice or noodles with enhanced saltiness, characterized by using 0.01 to 0.5 parts by weight of a functional amino acid as a seasoning, is preferred.
 本発明は麺類用スープ・つゆに用いることができる。麺類用スープとはラーメン、ワンタン、ビーフン、パスタなど麺類のためのスープであって、畜肉、鶏肉、野菜、その他のスープに塩、胡椒、酒類、砂糖、その他から選択される調味料を加えて製造されるものである。また、麺類用つゆとは、麺類用スープとほぼ同様な意味であるが、うどん、そば、ソーメン、冷麦など、日本の麺類のためのつゆであって、昆布、鰹節、煮干などの出しに、塩、醤油、砂糖、みりん、その他の調味料を加えて製造されるものである。それぞれに各種調味料が用いられるが必ず一定量の食塩を含有する。かけるタイプのスープ、つゆの場合、通常0.7~1.9重量%程度の食塩が含まれる。食塩濃度がそれほど高くなくても、ラーメンスープ、麺つゆなどは量が多いため、全部飲むとなれば、塩分の摂取量が多くなりがちであり、それらの食塩使用量を減らすことができれば、高血圧の予防・治療が必要な人にとっては有用である。水分100重量部に対し、動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物0.1~1.0重量部、塩化カリウム0.1~0.75重量部及び塩基性アミノ酸0.01~0.5重量部を含有することを特徴とする塩味が増強された麺類用スープ又は麺類用つゆが好ましい。 The present invention can be used for soup and soup for noodles. Noodle soup is a soup for noodles such as ramen, wonton, rice noodles, and pasta, with a seasoning selected from salt, pepper, liquor, sugar, etc. added to livestock meat, chicken, vegetables, and other soups. It is manufactured. Noodle soup is almost the same meaning as noodle soup, but it is a soup for Japanese noodles such as udon, buckwheat, samen, and cold wheat. It is made by adding salt, soy sauce, sugar, mirin, and other seasonings. Various seasonings are used for each, but always contain a certain amount of salt. In the case of soup and soup, the usual amount of salt is about 0.7-1.9% by weight. Even if the salt concentration is not so high, ramen soup, noodle soup, etc. are large, so if you drink all of them, the intake of salt tends to increase, and if you can reduce the amount of salt used, high blood pressure It is useful for those who need prevention / treatment of this. For 100 parts by weight of water, 0.1 to 1.0 parts by weight of a mixture of an enzymatic degradation product of animal protein and a plant protein, 0.1 to 0.75 parts by weight of potassium chloride and 0.01% of basic amino acid Noodle soup or noodle soup with enhanced salty taste, characterized by containing ˜0.5 parts by weight, is preferred.
 本発明を醤油に用いる場合は以下のとおりである。低食塩醤油又は低食塩醤油調味料とは、通常の醤油よりも含まれる食塩量が低減されている醤油等であり、具体的には食塩量が0~13重量%の醤油等である。通常市販されている従来の醤油に含まれる食塩量よりも20%以上、好ましくは30%以上、特に好ましくは40%以上少ない醤油又は醤油調味料である。本発明により、従来の醤油の食塩量を50%低下しても、従来の醤油と同定度の塩味を感じる醤油を製造することも可能である。
 低食塩醤油あるいは低食塩醤油調味料に、本発明の塩味増強剤を添加する方法としては、単に従来の方法で製造された減塩醤油に添加するだけでよいが、醤油の製造工程中の他の段階で添加してもよい。特に、塩化カリウムはどの段階で添加してもよく、例えば(1)通常の醤油の製造法において仕込み水として塩化カリウムと食塩の混合溶液を用いる、(2)塩化カリウム単独の溶液を仕込み水として用いて得た醤油と、別に食塩水を単独で仕込み水として用いて得た醤油を混合する、(3)食塩水を仕込み水として用いた通常の醤油を電気透析、膜処理等によって食塩を脱塩処理し、この醤油にKClを添加する方法等が挙げられる。ここに用いられる塩化カリウムとしては、通常の塩化カリウム、または塩化カリウム高濃度含有海水塩などが挙げられる。
 動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物とアルギニンは、できあがった減塩醤油に添加するのが好ましい。したがって、市販の減塩醤油に動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物、アルギニン及び塩化カリウムを添加することにより容易に本発明品を製造することができる。
 動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物は低食塩醤油又は低食塩醤油調味料中に0.5~20.0重量%含有するように添加するのが好ましく、2.0~10.0重量%が特に好ましい。塩化カリウムは低食塩醤油又は低食塩醤油調味料中に1.0~20.0重量%含有するように添加するのが好ましく、3.0~10.0重量%となる程度添加するのが特に好ましい。塩基性アミノ酸は低食塩醤油又は低食塩醤油調味料中に0.1~10.0重量%含有するように添加するのが好ましく、0.5~5.0重量%となる程度添加するのが特に好ましい。
 動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物0.5~20.0重量%、塩化カリウム1.0~20.0重量%及び塩基性アミノ酸0.1~10.0重量%を含有することを特徴とする塩味が増強された食塩濃度が13重量%以下の低食塩醤油又は低食塩醤油調味料が好ましい。
When using this invention for soy sauce, it is as follows. Low salt soy sauce or low salt soy seasoning is soy sauce or the like in which the amount of salt contained is lower than that of normal soy sauce, specifically, soy sauce or the like having a salt amount of 0 to 13% by weight. It is a soy sauce or soy sauce seasoning that is 20% or more, preferably 30% or more, particularly preferably 40% or less less than the amount of salt contained in conventional soy sauce that is usually marketed. According to the present invention, even if the salt amount of conventional soy sauce is reduced by 50%, it is possible to produce soy sauce that has a salty taste with the same degree of identification as conventional soy sauce.
As a method of adding the salty taste enhancer of the present invention to the low salt soy sauce or the low salt soy seasoning, it may be simply added to the low salt soy sauce produced by the conventional method. It may be added at this stage. In particular, potassium chloride may be added at any stage. For example, (1) a mixed solution of potassium chloride and sodium chloride is used as the feed water in a conventional soy sauce production method, and (2) a solution of potassium chloride alone is used as the feed water. The soy sauce obtained by using and mixing the soy sauce obtained using sodium chloride as a separate water separately. (3) Normal soy sauce using saline as the water is removed by electrodialysis, membrane treatment, etc. Examples of the method include salt treatment and adding KCl to the soy sauce. Examples of the potassium chloride used here include normal potassium chloride or sea salt containing high concentration of potassium chloride.
It is preferable to add the mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein and arginine to the finished low-salt soy sauce. Therefore, the product of the present invention can be easily produced by adding a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein, arginine and potassium chloride to commercially available reduced salt soy sauce.
It is preferable to add the mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein so as to contain 0.5 to 20.0% by weight in the low salt soy sauce or the low salt soy seasoning. 10.0% by weight is particularly preferred. Potassium chloride is preferably added so as to be contained in low salt soy sauce or low salt soy sauce seasoning in an amount of 1.0 to 20.0% by weight, particularly preferably in an amount of 3.0 to 10.0% by weight. preferable. The basic amino acid is preferably added so as to be contained in the low salt soy sauce or low salt soy seasoning in an amount of 0.1 to 10.0% by weight, and it is preferably added to an amount of 0.5 to 5.0% by weight. Particularly preferred.
0.5-20.0% by weight of a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein, 1.0-20.0% by weight of potassium chloride and 0.1-10.0% by weight of basic amino acid A low salt soy sauce or low salt soy seasoning having a salt concentration of 13% by weight or less, which is characterized by containing, is preferred.
 本発明は味噌に用いることができる。低食塩味噌又は低食塩味噌調味料とは、通常の味噌よりも含まれる食塩量が低減されている味噌等である。味噌によってもともとの塩分が異なるので一括して定義することはできないが、通常市販されている従来の味噌に含まれる食塩量よりも20%以上、好ましくは30%以上、特に好ましくは40%以上少ない味噌又は味噌調味料である。本発明により、従来の味噌の食塩量を50%低下しても、従来の味噌と同定度の塩味を感じる味噌を製造することも可能である。改訂第7版市販加工食品成分表(女子栄養大学出版部)によれば、白みそなど甘口の味噌を除けば9~12%の食塩含有量であるから、これらの食塩量を7重量%以下に低減させたものは本発明の低食塩味噌又は低食塩味噌調味料といえる。
 低食塩味噌あるいは低食塩味噌調味料に、本発明の塩味増強剤を添加する方法としては、単に従来の方法で製造された減塩味噌に添加するだけでよいが、味噌の製造工程中の他の段階で添加してもよい。特に、塩化カリウムはどの段階で添加してもよい。
 動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物とアルギニンは、できあがった減塩味噌に添加するのが好ましい。したがって、市販の減塩味噌に動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物、アルギニン及び塩化カリウムを添加することにより容易に本発明品を製造することができる。
 動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物は低食塩味噌又は低食塩味噌調味料中に0.5~20.0重量%含有するように添加するのが好ましく、1.5~10.0重量%が特に好ましい。塩化カリウムは低食塩味噌又は低食塩味噌調味料中に1.0~20.0重量%含有するように添加するのが好ましく、3.0~10.0重量%となる程度添加するのが特に好ましい。塩基性アミノ酸は低食塩味噌又は低食塩味噌調味料中に0.1~10.0重量%含有するように添加するのが好ましく、0.5~5.0重量%となる程度添加するのが特に好ましい。
 動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物0.5~20.0重量%、塩化カリウム1.0~15.0重量%及び塩基性アミノ酸0.1~10.0、重量%を含有することを特徴とする塩味が増強された低食塩味噌又は低食塩味噌調味料が好ましい。
The present invention can be used for miso. Low salt miso or low salt miso seasoning is miso or the like in which the amount of salt contained is reduced compared to normal miso. Although the original salt content differs depending on the miso, it cannot be defined in a lump, but it is 20% or more, preferably 30% or more, particularly preferably 40% or less less than the amount of salt contained in conventional miso that is usually marketed. Miso or miso seasoning. According to the present invention, even if the salt amount of the conventional miso is reduced by 50%, it is possible to produce a miso that feels the salty taste of the conventional miso and the degree of identification. According to the revised 7th edition commercial processed food ingredient table (Joshi Women's University Press), the salt content is 9-12% excluding sweet miso such as white miso, so the salt content is less than 7% by weight. What was reduced can be said to be the low salt miso or low salt miso seasoning of the present invention.
As a method of adding the salty taste enhancer of the present invention to the low salt miso or low salt miso seasoning, it may be simply added to the reduced salt miso produced by the conventional method. It may be added at this stage. In particular, potassium chloride may be added at any stage.
It is preferable to add a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein and arginine to the resulting reduced salt miso. Therefore, the product of the present invention can be easily produced by adding a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein, arginine and potassium chloride to commercially available reduced salt miso.
It is preferable to add a mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein so as to contain 0.5 to 20.0% by weight in the low salt miso or low salt miso seasoning, and 1.5 to 10.0% by weight is particularly preferred. Potassium chloride is preferably added in an amount of 1.0 to 20.0% by weight in a low salt miso or low salt miso seasoning, particularly preferably in an amount of 3.0 to 10.0% by weight. preferable. The basic amino acid is preferably added so as to be contained in the low salt miso or low salt miso seasoning in an amount of 0.1 to 10.0% by weight, and is preferably added in an amount of 0.5 to 5.0% by weight. Particularly preferred.
0.5-20.0% by weight of mixture of animal protein enzymatic degradation product and plant protein enzymatic degradation product, potassium chloride 1.0-15.0% by weight and basic amino acid 0.1-10.0% by weight A low salt miso or low salt miso seasoning with enhanced salty taste, which contains
 本発明は食塩代替調味料として用いることができる。食塩代替調味料とは、粉末状、顆粒状、あるいは液状の調味料であって、食塩と同様に塩味を付与するために用いる調味料である。食卓や調理などの場で、食塩の変わりに用いることができる。
 本発明を食塩代替調味料に用いる場合は、目標とする減塩の程度に応じて、食塩の量と塩味増強剤の量を加減して製造すればよい。
 塩化カリウムは安価であり、それ自身が塩味を呈するので、食塩代替調味料としてよく用いられる。塩化カリウムの弱点は濃度が高くなると特有の異味を呈する点にある。したがって、塩化カリウムは異味を呈さない範囲で用いるのが好ましい。しかし、蛋白質分解物などが共存することにより、塩化カリウムの異味は有る程度マスキングされる。
 アルギニンや蛋白質分解物も一定量以上の濃度になると、それら固有の味や臭いが出てくるので、汎用性の高い食塩代替調味料とする場合は、これら添加物の異味、風味が出ない程度の濃度で用いるのが好ましい。
 本発明の塩味増強剤を、食塩代替調味料として用いる場合、塩分含量を減らしても食塩と同等の塩味を提供することができる。混合する目安としては、粉末状態で食塩を50%、本発明の酵素分解物の混合物の有効成分が0.1~5.0重量%、アルギニン0.1~5.0重量%、及び塩化カリウム10~50重量%程度で混合する。この混合物粉末を通常の食塩と等量使用したとき、塩分は50% 削減されているのにもかかわらず、通常の食塩と同等あるいはやや強い塩味を提供できる。
 本発明の食塩代替調味料は上記のような配合で食塩、塩化カリウム、塩基性アミノ酸、動物蛋白質の酵素分解物及び植物蛋白質の酵素分解物を混合し、乾燥することにより得られる。乾燥方法は、温風乾燥、スプレードライ、フリーズドライなどいずれの方法でもよい。また、常法により顆粒化することもできる。また、水で希釈して、液体調味料として用いることもできる。
 本発明は食塩、塩化カリウム、塩基性アミノ酸、動物蛋白質の酵素分解物及び植物蛋白質の酵素分解物を含有する食塩代替調味料として利用できる。好ましくは、食塩30~70重量%、塩化カリウム10~50重量%、塩基性アミノ酸0.1~10重量%、及び、動物蛋白質の酵素分解物及び植物蛋白質の酵素分解物の混合物0.1~20.0重量%を含有する食塩代替調味料である。
The present invention can be used as a salt substitute seasoning. The salt substitute seasoning is a powdery, granular, or liquid seasoning, and is a seasoning used for imparting a salty taste in the same manner as salt. It can be used in place of salt at a table or cooking place.
When the present invention is used as a salt substitute seasoning, the amount of salt and the amount of salty taste enhancer may be adjusted according to the target degree of salt reduction.
Potassium chloride is inexpensive and itself has a salty taste, so it is often used as a salt substitute seasoning. The weak point of potassium chloride is that it exhibits a peculiar taste as the concentration increases. Therefore, it is preferable to use potassium chloride as long as it does not exhibit an odor. However, due to the coexistence of protein degradation products, the taste of potassium chloride is masked to some extent.
Arginine and proteolysates also have a specific taste and odor when they reach a concentration above a certain level, so when using a highly versatile salt substitute seasoning, the taste and flavor of these additives will not appear. It is preferable to use at a concentration of
When the salty taste enhancer of the present invention is used as a salt substitute seasoning, a salty taste equivalent to salt can be provided even if the salt content is reduced. As a guide for mixing, 50% of sodium chloride in a powder state, 0.1 to 5.0% by weight of the active ingredient of the mixture of the enzyme degradation product of the present invention, 0.1 to 5.0% by weight of arginine, and 10 to 50% of potassium chloride Mix at about%. When this mixture powder is used in the same amount as normal salt, the salt content is reduced by 50%, but a salty taste equal to or slightly stronger than normal salt can be provided.
The salt substitute seasoning of the present invention can be obtained by mixing salt, potassium chloride, basic amino acid, an enzymatic degradation product of animal protein, and an enzymatic degradation product of plant protein in the above composition and drying. The drying method may be any method such as warm air drying, spray drying, freeze drying and the like. Moreover, it can also granulate by a conventional method. It can also be diluted with water and used as a liquid seasoning.
INDUSTRIAL APPLICABILITY The present invention can be used as a salt substitute seasoning containing sodium chloride, potassium chloride, basic amino acids, enzymatic degradation products of animal proteins, and enzymatic degradation products of plant proteins. Preferably, 30 to 70% by weight of sodium chloride, 10 to 50% by weight of potassium chloride, 0.1 to 10% by weight of basic amino acid, and 0.1 to 10% of a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein It is a salt substitute seasoning containing 20.0% by weight.
 本発明において、塩味増強剤とは、自身は塩味がしないにもかかわらず、食塩と併用することにより食塩の塩味を強く感じさせる成分である。
 塩化カリウムの異味が気になる食品の場合には、グルコン酸ナトリウムによりマスキングする。また、さらに、高い減塩率の製品にしたい場合は、塩化マグネシウム又はにがりを併用する。
 また、本発明の塩味増強剤は、その他公知、市販されている減塩を目的とするための各種添加剤と組み合わせて用いても良い。
In the present invention, the salty taste enhancer is a component that makes the salty taste of salt strong when used in combination with salt even though it does not have a salty taste.
For foods that are worried about the taste of potassium chloride, mask with sodium gluconate. In addition, if you want a product with a high salt reduction rate, use magnesium chloride or bittern in combination.
Moreover, you may use the salty taste enhancer of this invention in combination with the various other additive for the purpose of the other well-known and marketed salt reduction.
 以下に本発明の実施例を記載するが、本発明はこれらに何ら限定されるものではない。
 実施例中において、「%」とのみ記載されている場合、明確に他の意味である場合を除き、重量%である。
Examples of the present invention will be described below, but the present invention is not limited thereto.
In the examples, when only “%” is described, it means “% by weight” unless it is clearly different.
分析方法
1.食塩含量の測定
 食塩含量の測定は、以下の方法に従って行った。即ち、試料を1% HClにて25倍に希釈した後30分間振とうし、ナトリウムイオンを抽出した後、抽出試料を任意の量の1% HClにて希釈し、原子吸光光度計(日立ハイテクノロジーズ製、Z-2000)によりナトリウム含量を測定した。食塩量は、得られたナトリウム含量に2.54を乗じ算出した。
Analysis method
1. Measurement of salt content The salt content was measured according to the following method. That is, the sample was diluted 25 times with 1% HCl and then shaken for 30 minutes to extract sodium ions, and then the extracted sample was diluted with an arbitrary amount of 1% HCl and an atomic absorption photometer (Hitachi High The sodium content was measured by Technologies, Z-2000). The amount of salt was calculated by multiplying the obtained sodium content by 2.54.
2.有効成分量の測定
 蛋白質の酵素分解物のBrixから食塩量を引いたものを蛋白質の酵素分解物の有効成分量とした。なお、BrixはBrixメーター(アタゴ製、PAL-1)を用いて測定した。
2. Measurement of the amount of active ingredient The amount of the active ingredient of the enzymatic degradation product of protein was obtained by subtracting the amount of salt from Brix of the enzymatic degradation product of protein. Note that Brix was measured using a Brix meter (manufactured by Atago, PAL-1).
3.塩味増強作用(塩味増強率)の測定
 食塩濃度を0.49%(w/w)に調整した試料溶液の塩味強度を、尺度基準法により測定した。即ち、0.49%(w/w) 、0.625%(w/w)、0.76%(w/w)、0.955%(w/w)に調整した食塩標準溶液の塩味強度と、試料溶液の塩味強度を比較し、試料溶液の塩味強度が4点の食塩標準溶液の濃度を直線で結んだ場合、試料溶液の塩味がどのあたりに位置するかで評価した。パネルは、飲食品の調味の専門家で構成した。また試料溶液の塩味増強率は、0.49%の食塩溶液の塩味強度をどの程度増強させたかを示すため、以下の式にて算出した。
3. Measurement of salty taste enhancing action (salt taste enhancing rate) The salty taste intensity of the sample solution adjusted to a salt concentration of 0.49% (w / w) was measured by a scale standard method. That is, the salty strength of the salt standard solution adjusted to 0.49% (w / w), 0.625% (w / w), 0.76% (w / w), 0.955% (w / w) and the salty strength of the sample solution In comparison, when the concentration of the salt standard solution having a salt solution strength of 4 points was connected by a straight line, the sample solution was evaluated according to where the salt taste was located. The panel consisted of food and beverage seasoning experts. Further, the salty taste enhancement rate of the sample solution was calculated by the following formula in order to show how much the salty strength of the 0.49% salt solution was enhanced.
Figure JPOXMLDOC01-appb-M000001
Figure JPOXMLDOC01-appb-M000001
各種動物蛋白素材酵素分解物の製造
 カツオ煮汁エキス:NP-40(日本水産製、粗蛋白:40.0%)25.0g、スケソウ魚肉粉末(日本水産製、粗蛋白:88.8%)11.3g、カゼイン:サンラクトS-3(太陽化学製、粗蛋白:93.0%)10.8g、豚ゼラチン:AP-100(新田ゼラチン製、粗蛋白:93.0%)10.8g、卵白:卵白K(キューピータマゴ製、粗蛋白:86.5%)11.6gをそれぞれ蒸留水に分散させ2N NaOHにてpH8.0に調整後、さらに加水し100gとした。それぞれの反応液にスミチームMP(新日本化学工業製)0.1gを加え、50℃で24時間反応させた。反応後、95℃で30分間加熱して酵素を失活させ、7000回転、15分間にて遠心分離(サクマ製、50A-IV型)とろ過(アドバンテック製、NO.2ろ紙)を行い、各種動物蛋白素材の酵素分解物を得た。各素材と実施例の番号及びBrix、NaCl量との対応を、以下の表1に示す。
Manufacture of various animal protein material enzymatic decomposition products Skipjack soup extract: NP-40 (manufactured by Nihon Suisan Co., Ltd., crude protein: 40.0%) 25.0g, Japanese apricot fish meat powder (manufactured by Nihon Suisan Co., Ltd., crude protein: 88.8%) 11.3g, casein: Sanlacto S-3 (manufactured by Taiyo Chemical Co., Ltd., crude protein: 93.0%), 10.8 g pork gelatin: AP-100 (manufactured by Nitta Gelatin, crude protein: 93.0%), 10.8 g, egg white: egg white K (manufactured by Kewpie Tamago, crude protein: 86.5%) 11.6 g was dispersed in distilled water, adjusted to pH 8.0 with 2N NaOH, and then further added to 100 g. To each reaction solution, 0.1 g of Sumiteam MP (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added and reacted at 50 ° C. for 24 hours. After the reaction, heat the enzyme at 95 ° C for 30 minutes to deactivate the enzyme, perform centrifugation (Sakuma, 50A-IV type) and filtration (Advantech, NO.2 filter paper) at 7000 rpm for 15 minutes. An enzymatic degradation product of animal protein material was obtained. Table 1 below shows the correspondence between each material and the example numbers and the Brix and NaCl amounts.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
各種植物蛋白素材酵素分解物の製造
 小麦グルテン:A-グル-G(グリコ栄養製、粗蛋白:89.8%)11.1g、分離大豆蛋白:フジプロFX(不二製油製、粗蛋白:93.6%)10.7gをそれぞれ蒸留水に分散させ2N HClにてpH3.0に調整後、さらに加水し100gとした。それぞれの反応液にモルシンF(キッコーマン製)及びオリエンターゼ20A(HBI製)をそれぞれ0.1g加え、50℃で24時間反応させた。反応後、95℃で30分間加熱して酵素を失活させ、7000回転、15分間にて遠心分離(サクマ製、50A-IV型)とろ過(アドバンテック製、NO.2ろ紙)を行い、各種動物蛋白素材の酵素分解物を得た。各素材と実施例の番号及びBrix、NaCl量との対応を、以下の表2に示す。
Manufacture of various plant protein material enzyme degradation products Wheat gluten: A-Glu-G (Glyco Nutrition, Crude Protein: 89.8%) 11.1 g, Isolated Soy Protein: Fujipro FX (Fuji Oil, Crude Protein: 93.6%) 10.7 Each g was dispersed in distilled water, adjusted to pH 3.0 with 2N HCl, and then further added to 100 g. To each reaction solution, 0.1 g of morsine F (manufactured by Kikkoman) and orientase 20A (manufactured by HBI) was added and reacted at 50 ° C. for 24 hours. After the reaction, heat the enzyme at 95 ° C for 30 minutes to deactivate the enzyme, perform centrifugation (Sakuma, 50A-IV type) and filtration (Advantech, NO.2 filter paper) at 7000 rpm for 15 minutes. An enzymatic degradation product of animal protein material was obtained. Table 2 below shows the correspondence between each material and the example number and the Brix and NaCl amounts.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
脱アミド化した各種植物蛋白素材酵素分解物の製造
 分離大豆蛋白:フジプロFX(不二製油製、粗蛋白:93.6%)10.7g、調整豆乳蛋白:ソヤフィット(不二製油製、粗蛋白:60.1%)16.6g、コーングルテン:グルテンミール(王子コーンスターチ製、粗蛋白:73.1%)13.7g、小麦グルテン:A-グル-G(グリコ栄養製、粗蛋白:89.8%)11.1gをそれぞれ0.6N HClに分散させ100gとした。これらの分散液をオートクレーブにて120℃で120分間処理し、脱アミド化処理を行った。処理後、それぞれの反応液を2N NaOHにてpH3.0に調整後、加水し100gとした。それぞれの反応液にモルシンF(キッコーマン製)及びオリエンターゼ20A(HBI製)をそれぞれ0.1g加え、50℃で24時間反応させた。反応後、95℃で30分間加熱して酵素を失活させ、7000回転、15分間にて遠心分離(サクマ製、50A-IV型)とろ過(アドバンテック製、NO.2ろ紙)を行い、各種動物蛋白素材の酵素分解物を得た。各素材と実施例の番号及びBrix、NaCl量との対応を、以下の表3に示す。
Manufacture of deamidated various plant protein material enzyme degradation products Soy protein isolate: Fujipro FX (Fuji Oil, crude protein: 93.6%) 10.7g, adjusted soymilk protein: Soyafit (Fuji Oil, crude protein: 60.1%) ) 16.6g, Corn Gluten: Gluten Meal (Oji Cornstarch, Crude Protein: 73.1%) 13.7g, Wheat Gluten: A-Glu-G (Glyco Nutrition, Crude Protein: 89.8%) 11.1g each in 0.6N HCl Disperse to 100 g. These dispersions were treated in an autoclave at 120 ° C. for 120 minutes for deamidation treatment. After the treatment, each reaction solution was adjusted to pH 3.0 with 2N NaOH and then added to 100 g. To each reaction solution, 0.1 g of morsine F (manufactured by Kikkoman) and orientase 20A (manufactured by HBI) was added and reacted at 50 ° C. for 24 hours. After the reaction, heat the enzyme at 95 ° C for 30 minutes to deactivate the enzyme, perform centrifugation (Sakuma, 50A-IV type) and filtration (Advantech, NO.2 filter paper) at 7000 rpm for 15 minutes. An enzymatic degradation product of animal protein material was obtained. Table 3 below shows the correspondence between each material and the example numbers and the Brix and NaCl amounts.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
本発明塩味増強剤の評価
 実施例2から4にて作製した本発明塩味増強剤の作用を評価した。有効成分が1w/w%となるように本発明塩味増強剤を添加した。次に、評価液中の塩化ナトリウム濃度が0.49w/w%、アルギニン濃度が0.35w/w%となるように10w/w% 塩化ナトリウム溶液及び10w/w% アルギニン溶液を添加し調整した。さらにpH6.0になるように2N HClにて調整した後、蒸留水を加え100gとし、評価液とした。表4に評価液の組成を示す。この評価液を用いて、実施例1の3.に記載の尺度基準法により、本発明塩味増強剤の作用を評価した。これらの溶液の塩味増強作用を評価した結果を図1に示す。
Evaluation of the salty taste enhancer of the present invention The action of the salty taste enhancer of the present invention prepared in Examples 2 to 4 was evaluated. The salty taste enhancer of the present invention was added so that the active ingredient was 1 w / w%. Next, 10 w / w% sodium chloride solution and 10 w / w% arginine solution were added and adjusted so that the sodium chloride concentration in the evaluation solution was 0.49 w / w% and the arginine concentration was 0.35 w / w%. Furthermore, after adjusting with 2N HCl so that it might become pH 6.0, distilled water was added and it was set as 100g, and it was set as the evaluation liquid. Table 4 shows the composition of the evaluation solution. Using this evaluation solution, the action of the salty taste enhancer of the present invention was evaluated by the scale standard method described in 3. of Example 1. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
 この結果、各種蛋白素材の酵素分解物は単独で用いるよりも、動物蛋白酵素分解物、特に魚介類抽出物の酵素分解物と植物蛋白酵素分解物とを組み合わせて使用すると相乗効果により、高い塩味増強効果を示すことが示された。 As a result, the enzymatic degradation products of various protein materials are used in combination with animal protein enzymatic degradation products, particularly fish and shellfish extract enzymatic degradation products and plant protein enzymatic degradation products, rather than using them alone. It was shown to show an enhancement effect.
動物蛋白酵素分解物と植物蛋白酵素分解物の配合量
実施例2及び4にて作製した酵素分解物の配合量をかえて塩味増強作用を評価した。表5に評価液の組成を示す。なお、各評価液は、2N HClにてpH6.0に調整した。この評価液を用いて、実施例1の3.に記載の尺度基準法により、本発明塩味増強剤の作用を評価した。これらの溶液の塩味増強作用を評価した結果を図2に示す。
Blending amount of animal protein enzyme degradation product and plant protein enzyme degradation product The salty taste enhancing action was evaluated by changing the blending amount of the enzyme degradation product prepared in Examples 2 and 4. Table 5 shows the composition of the evaluation solution. Each evaluation solution was adjusted to pH 6.0 with 2N HCl. Using this evaluation solution, the action of the salty taste enhancer of the present invention was evaluated by the scale standard method described in 3. of Example 1. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
  この結果、本発明塩味増強剤の塩味増強作用は、合計の有効性分量が0.5%程度以上で明確な効果を示し、両酵素分解物の比率は1:9~9:1の範囲効果を示し、特に1:3~3:1において高い効果を示した。 As a result, the salty taste enhancing action of the salty taste enhancer of the present invention shows a clear effect when the total effective amount is about 0.5% or more, and the ratio of both enzyme degradation products is a range effect of 1: 9 to 9: 1. In particular, a high effect was exhibited at 1: 3 to 3: 1.
カツオ煮汁エキス酵素分解物の作製
 カツオ煮汁エキス(NP-40、日本水産製)1kgに2kgの水を加え、カツオ煮汁エキス希釈液を作製した。このカツオ煮汁エキス希釈液に、スミチームMP(新日本化学工業製)3.85gを加えて、50℃で反応させた。スミチームMP添加後、経時的に試料を採取し、95℃で30分間加熱して酵素を失活させ、7000回転、15分間にて遠心分離とろ紙によるろ過を行い、カツオ煮汁エキス酵素分解物を得た。各酵素反応時間におけるBrix及びNaCl含量を表6に示す。
Preparation of bonito soup extract enzymatic decomposition product 2 kg of water was added to 1 kg of bonito soup extract (NP-40, Nihon Suisan) to prepare a diluted bonito soup extract. To this bonito broth extract diluted solution, 3.85 g of Sumiteam MP (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added and reacted at 50 ° C. After adding Sumiteam MP, samples were collected over time, heated at 95 ° C for 30 minutes to inactivate the enzyme, centrifuged at 7000 rpm for 15 minutes, filtered through filter paper, and the bonito broth extract enzyme degradation product was removed. Obtained. Table 6 shows the Brix and NaCl contents in each enzyme reaction time.
分離大豆蛋白酵素分解物の作製
 分離大豆蛋白:フジプロ515L(フジプロテイン製、粗蛋白:93.6%)120gに880gの水を加え、アルカラーゼ(ノボザイムス製)を0.6g添加し、55℃で4時間反応させた。反応後、2N HClにてpH4.0に調整し、オリエンターゼAY(エイチビィアイ製)を0.6g添加し、50℃で反応させた。オリエンターゼAY添加後、経時的に試料を採取し、95℃で30分間加熱して酵素を失活させ、7000回転、15分間にて遠心分離とろ紙によるろ過を行い、分離大豆蛋白酵素分解物を得た。各酵素反応時間におけるBrix及びNaCl含量を表6に示す。
Preparation of isolated soybean protein enzyme degradation product 880 g of water was added to 120 g of soy protein isolate FUJIPRO 515L (Fuji Protein, crude protein: 93.6%), 0.6 g of Alcalase (Novozymes) was added, and the reaction was carried out at 55 ° C for 4 hours. I let you. After the reaction, the pH was adjusted to 4.0 with 2N HCl, and 0.6 g of orientase AY (manufactured by HI) was added and reacted at 50 ° C. After adding orientase AY, samples are collected over time, heated at 95 ° C for 30 minutes to inactivate the enzyme, centrifuged at 7000 rpm for 15 minutes, filtered through filter paper, and separated soybean protein enzyme degradation product Got. Table 6 shows the Brix and NaCl contents in each enzyme reaction time.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
塩味増強剤の評価
 実施例7及び8にて作製した酵素分解物の作用を評価した。実施例7の有効成分が0.5w/w%及び実施例8の有効成分が0.5w/w%となるように添加した。次に、評価液中の塩化ナトリウム濃度が0.49w/w%、アルギニン(Arg)濃度が0.35w/w%となるように10w/w% 塩化ナトリウム溶液及び10w/w% アルギニン溶液を添加し調整した。さらにpH6.0になるように2N HClにて調整した後、蒸留水を加え100gとし、評価液とした。表7に評価液の組成を示す。この評価液を用いて、尺度基準法により、本発明塩味増強剤の作用を評価した。これらの溶液の塩味増強作用を評価した結果を図3に示す。
 図3に示されるように、酵素反応時間は蛋白質と酵素の組み合わせや反応条件によるが、8~12時間以上、好ましくは16~24時間以上であることが示された。それ以上になると反応は頭打ちになるので、必要以上に長く反応する必要はない。
Evaluation of salty taste enhancer The action of the enzyme degradation product prepared in Examples 7 and 8 was evaluated. It added so that the active ingredient of Example 7 might be 0.5 w / w%, and the active ingredient of Example 8 might be 0.5 w / w%. Next, add 10w / w% sodium chloride solution and 10w / w% arginine solution to adjust the sodium chloride concentration in the evaluation solution to 0.49w / w% and arginine (Arg) concentration to 0.35w / w%. did. Furthermore, after adjusting with 2N HCl so that it might become pH 6.0, distilled water was added and it was set as 100g, and it was set as the evaluation liquid. Table 7 shows the composition of the evaluation liquid. Using this evaluation solution, the action of the salty taste enhancer of the present invention was evaluated by the scale standard method. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.
As shown in FIG. 3, the enzyme reaction time was 8 to 12 hours or more, preferably 16 to 24 hours or more, depending on the combination of protein and enzyme and reaction conditions. Beyond that, the reaction reaches its peak, so it is not necessary to react longer than necessary.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
アミノ態窒素の測定
 実施例7及び8にて作製した酵素分解物のアミノ態窒素を測定した。アミノ態窒素はホルモール法にて測定した。すなわち、実施例7及び8にて作製した酵素分解物についてフリーズドライを行ったものを試料とした。試料を0.5g採取し、メスフラスコを用いて蒸留水にて100mlに定容した。ろ紙によるろ過を行い、試料液とした。試料液を20ml採取し、0.1N 水酸化ナトリウムを用いてpH8.3に調整した。0.1N 水酸化ナトリウムにてpH8.3に調整したホルマリンを10ml添加し、0.1N 水酸化ナトリウムを用いてpH8.3になるまでビュレットにて滴定を行い、滴定量を測定した。アミノ態窒素は下式により算出した。これらの酵素分解物試料のアミノ態窒素の測定結果を表8に示す。
Measurement of amino nitrogen The amino nitrogen of the enzyme degradation products prepared in Examples 7 and 8 was measured. Amino nitrogen was measured by the formol method. That is, samples obtained by freeze drying the enzyme degradation products prepared in Examples 7 and 8 were used. A sample of 0.5 g was taken and made up to 100 ml with distilled water using a volumetric flask. Filtration with filter paper was performed to obtain a sample solution. 20 ml of the sample solution was collected and adjusted to pH 8.3 using 0.1N sodium hydroxide. 10 ml of formalin adjusted to pH 8.3 with 0.1N sodium hydroxide was added, titrated with a burette using 0.1N sodium hydroxide until pH 8.3, and titration was measured. The amino nitrogen was calculated by the following formula. Table 8 shows the measurement results of amino nitrogen of these enzyme degradation product samples.
Figure JPOXMLDOC01-appb-M000009
Figure JPOXMLDOC01-appb-M000009
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
 これらの結果によれば、各酵素反応時間におけるカツオ煮汁エキス酵素分解物の塩味増強効果とアミノ態窒素との間に高い相関関係(R2=0.9631)が認められた。同様に各酵素反応時間における大豆酵素分解物の塩味増強効果とアミノ態窒素との間に高い相関関係(R2=0.9863)が認められた。蛋白質の酵素分解はアミノ態窒素が動物蛋白質分解物の場合1.8%以上、植物蛋白質分解物の場合、2.5%以上程度に分解させるのが好ましいことが示された。 According to these results, a high correlation (R 2 = 0.9631) was observed between the salty taste enhancing effect of the bonito soup extract enzymatic degradation product and amino nitrogen in each enzyme reaction time. Similarly, a high correlation (R 2 = 0.9863) was observed between the salty taste enhancing effect of soybean enzyme degradation products and amino nitrogen in each enzyme reaction time. It was shown that it is preferable that the enzymatic degradation of the protein is degraded to about 1.8% or more when the amino nitrogen is an animal protein degradation product and to about 2.5% or more when the plant protein degradation product is used.
ジペプチド含有量の測定
  実施例7及び8にて作製した酵素分解物について陽イオン交換カラム及び活性炭カラムにより処理を行い、高速液体クロマトグラフィーによりジペプチド含量を測定した。
(1)陽イオン交換カラム処理
 実施例7及び8にて作製した酵素分解物についてフリーズドライを行ったものを試料とし、0.5N塩酸溶液にて希釈し、Dowex 50W×4(200~400メッシュ、H+型、室町テクノス製)のカラムに充填し、カラム容量の5倍量の蒸留水にて洗浄して非吸着画分を除いた。吸着画分は、カラム容量の5倍量の2N アンモニア溶液にて溶出させ、回収した。得られた吸着画分は、真空中で蒸発乾固させ、蒸留水に溶解させた。
(2)活性炭カラム処理
 上記陽イオン交換カラム処理により得られた吸着画分を活性炭(二村化学工業製)のカラムに充填し、カラム容量の5倍量の蒸留水にて洗浄して非吸着画分を回収した。得られた非吸着画分は、真空中で蒸発乾固させ、蒸留水に溶解させた。
(3)高速液体クロマトグラフィーによる分析
 上記活性炭カラム処理により得られた非吸着画分を高速液体クロマトグラフィー(東ソー製、LC-8020)により分析した。カラムはゲルろ過カラム(ワイエムシィ製、YMC-Pack Diol60:500×8.0mm)を用い、0.2M NaClを含む0.1M リン酸緩衝液pH7.0とアセトニトリルが7:3となるように調整した溶離液にて分析し、220nmにて検出した。表9に標準物質の保持時間を示す。オリゴペプチドについては保持時間が0分から23.5分、ジペプチドについては23.5分から25分、遊離アミノ酸については25分以降の領域とした。ジペプチド含量は下式により算出した。これら酵素分解物試料のジペプチド含量を図4に示す。
Measurement of Dipeptide Content The enzyme degradation products prepared in Examples 7 and 8 were treated with a cation exchange column and an activated carbon column, and the dipeptide content was measured by high performance liquid chromatography.
(1) Cation exchange column treatment The enzyme-decomposed products prepared in Examples 7 and 8 were freeze-dried, diluted with 0.5N hydrochloric acid solution, and Dowex 50W × 4 (200-400 mesh, A column of H + type (Muromachi Technos) was packed and washed with 5 times the column volume of distilled water to remove the non-adsorbed fraction. The adsorbed fraction was collected by elution with a 2N ammonia solution having a volume 5 times the column volume. The obtained adsorbed fraction was evaporated to dryness in a vacuum and dissolved in distilled water.
(2) Activated carbon column treatment The adsorbed fraction obtained by the above cation exchange column treatment is packed in a column of activated carbon (manufactured by Futura Chemical) and washed with 5 times the column volume of distilled water to remove non-adsorbed Minutes were collected. The obtained non-adsorbed fraction was evaporated to dryness in a vacuum and dissolved in distilled water.
(3) Analysis by high performance liquid chromatography The non-adsorbed fraction obtained by the activated carbon column treatment was analyzed by high performance liquid chromatography (LC-8020, manufactured by Tosoh Corporation). The column was a gel filtration column (YMC-Pack Diol 60: 500 x 8.0 mm), and the eluent was adjusted so that 0.1 M phosphate buffer pH 7.0 containing 0.2 M NaCl and acetonitrile was 7: 3. And detected at 220 nm. Table 9 shows the retention time of the standard substance. For oligopeptides, the retention time ranged from 0 to 23.5 minutes, for dipeptides from 23.5 to 25 minutes, and for free amino acids from 25 minutes onwards. The dipeptide content was calculated by the following formula. The dipeptide content of these enzyme degradation product samples is shown in FIG.
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-M000012
Figure JPOXMLDOC01-appb-M000012
これらの結果から、カツオ煮汁エキス酵素分解物においても、大豆酵素分解物においても塩味増強作用が強い分解物のほうが、ジペプチド含量が高いことが示された。本発明の蛋白質酵素分解物を製造する際にはジペプチド含量を指標にして、ジペプチドの含量が高くなるよう分解するのが好ましいことが示された。 From these results, it was shown that the digestion product having a strong salty taste enhancing action has a higher dipeptide content in both the bonito soup extract enzymatic degradation product and the soybean enzymatic degradation product. It has been shown that when the protein enzyme degradation product of the present invention is produced, it is preferable to decompose so that the dipeptide content becomes high using the dipeptide content as an index.
カツオ煮汁エキス酵素分解物と大豆酵素分解物の濃縮混合調味液の製造
 実施例7で作製したカツオ煮汁エキス酵素分解物(実施例7-5)と実施例8で作製した大豆酵素分解物(実施例8-5)をそれぞれBrix62となるようにエバポレーター(EYELA製)にて減圧濃縮を行い、酵素分解物の濃縮物を作製した。これら酵素分解物の濃縮物を重量比1:1となるように混合し、カツオ煮汁エキス酵素分解物と大豆酵素分解物の濃縮混合物を作製した。さらに食塩を2w/w%量添加し、95℃で5分間加熱を行ないカツオ煮汁エキス酵素分解物と大豆酵素分解物の濃縮混合調味液とした。
Production of concentrated mixed seasoning of bonito soup extract enzyme digest and soybean enzyme digest bonito soup extract enzyme digest (Example 7-5) produced in Example 7 and soybean enzyme digest produced in Example 8 (implementation) Example 8-5) was concentrated under reduced pressure with an evaporator (manufactured by EYELA) so as to be Brix62, respectively, to produce a concentrate of the enzyme degradation product. These concentrates of enzyme degradation products were mixed at a weight ratio of 1: 1 to prepare a concentrated mixture of skipjack soup extract enzyme degradation product and soybean enzyme degradation product. Further, 2 w / w% of sodium chloride was added, and the mixture was heated at 95 ° C. for 5 minutes to obtain a concentrated mixed seasoning solution of the bonito soup extract enzymatic degradation product and the soybean enzymatic degradation product.
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000013
本発明塩味増強剤を用いた食品の製造及び塩味評価(塩タラコ)
 実施例7-5、実施例8-5で得られた本発明塩味増強剤を添加して、食品として塩タラコを作製した。原卵2kgに並塩を60~140g、タラコ用調味料を65g、リンゴ酸ナトリウムを 20g、ソルビトールを15g、水を200g加え5L樽に入れた。5L樽をもう1つ用意し、材料を交互に移し変える操作を樽返しと呼ぶ。次に1分間連続で樽返しを行った。次の1時間は10分間に1回樽返しを行い、次の3時間は15分間に1回樽返しを行った。15℃で一昼夜静置し、樽熟成を行った。次に15分間水切りを行い、-30℃冷凍庫一昼夜かけて凍結させた。4℃、24時間かけて解凍させ、更に4℃、24時間かけて熟成させた。最後に-30℃冷凍庫一昼夜かけて凍結させ、冷凍塩タラコを作製した。このように並塩の添加量を変化させた塩タラコを比較品1~4とした。
原卵2kgに並塩を60g、塩化カリウムを30g、タラコ用調味料を65g、リンゴ酸ナトリウムを20g、ソルビトールを15g、水を200g加え上記と同様に処理した塩タラコを比較品5とした。原卵2kgに並塩6を0g、塩化カリウムを30g、実施例7-5を0.15~0.60%(有効成分として)、実施例8-5を0.25~1.00%(有効成分として)、アルギニンを8g、タラコ用調味料を65g、リンゴ酸ナトリウムを20g、ソルビトールを15g、水を200g加え上記と同様に処理した本発明塩タラコを発明品1~5とした。各々の配合を表11に示した。
 これら塩タラコに関して原子吸光分析法によるナトリウム量の測定を行い、比較品及び発明品の塩タラコの食塩含量を算出した。また、尺度基準法により発明品1~5及び比較品5の塩味強度と比較品1~4の塩味強度との比較評価を行った。即ち、本発明塩たらこが、どの程度の比較品塩たらこと同等の塩味に感じるかを評価し、官能的に感じる食塩濃度を算出した。パネルは、飲食品の調味の専門家で構成した。また本発明品の減塩率は、本発明塩味増強剤を添加することで塩味強度を上げ、どの程度食塩が減らせるかを求めるため、以下の式にて算出した。
Production of food using the salty taste enhancer of the present invention and evaluation of salty taste (salt tarako)
The salty taste enhancer of the present invention obtained in Example 7-5 and Example 8-5 was added to prepare salted octopus as a food. 60 kg to 140 g of normal salt, 65 g of seasoning for tarako, 20 g of sodium malate, 15 g of sorbitol and 200 g of water were added to 2 kg of raw eggs and placed in a 5 L barrel. The operation of preparing another 5L barrel and transferring the material alternately is called barrel turning. Next, the barrel was turned over continuously for 1 minute. The next hour was tumbled once every 10 minutes, and the next 3 hours was tumbled once every 15 minutes. The container was aged at 15 ° C for a whole day and night. Next, it was drained for 15 minutes and frozen at -30 ° C freezer overnight. It was thawed at 4 ° C. for 24 hours, and further aged at 4 ° C. for 24 hours. Finally, it was frozen at −30 ° C. freezer all day and night to prepare frozen salted octopus. The salted taraco in which the addition amount of the normal salt was changed in this way was designated as comparative products 1 to 4.
Comparative product 5 was prepared from 2 kg of raw egg, 60 g of normal salt, 30 g of potassium chloride, 65 g of seasoning for tarako, 65 g of sodium malate, 15 g of sorbitol, 200 g of water and treated in the same manner as above. 2 kg of raw eggs, 0 g of normal salt 6, 30 g of potassium chloride, 0.15 to 0.60% (as active ingredient) of Example 7-5, 0.25 to 1.00% (as active ingredient) of Example 8-5, 8 g of arginine Inventive products 1 to 5 were salted tarako of the present invention treated in the same manner as above by adding 65 g of the seasoning agent for tarako, 20 g of sodium malate, 15 g of sorbitol and 200 g of water. Each formulation is shown in Table 11.
The sodium content of these salted octopus was measured by atomic absorption spectrometry, and the salt content of the salted octopus of the comparative product and the invention was calculated. Further, the salty strength of Invention Products 1 to 5 and Comparative Product 5 was compared with the salty strength of Comparative Products 1 to 4 by a scale standard method. That is, the salt concentration of the present invention was evaluated by evaluating how much the salt salt of the present invention feels the same saltiness as the comparative product salt. The panel consisted of food and beverage seasoning experts. The salt reduction rate of the product of the present invention was calculated by the following formula in order to increase the salty strength by adding the salty taste enhancer of the present invention and to determine how much salt can be reduced.
Figure JPOXMLDOC01-appb-M000014
 塩タラコの試作評価結果を表11に示した。結果、比較品5の塩化カリウムのみ使用した低塩品は低塩率が低くかつ異味を感じた。発明品1~5においては低塩率24.5~34.8%であり異味も生じなかった。
Figure JPOXMLDOC01-appb-M000014
Table 11 shows the results of trial evaluation of salt tarako. As a result, the low salt product using only potassium chloride of Comparative Product 5 had a low low salt ratio and felt an odd taste. Invented products 1 to 5 had a low salt ratio of 24.5 to 34.8%, and no off-flavors were produced.
Figure JPOXMLDOC01-appb-T000015
Figure JPOXMLDOC01-appb-T000015
本発明塩味増強剤を用いた食品の製造及び塩味評価(鮭フレーク)
 実施例7-5、実施例8-5で得られた本発明塩味増強剤を添加して、食品として鮭フレークを作製した。加熱済み鮭ほぐし身100kgに対して食塩を2~5kg、グルタミン酸ナトリウムを1.0kg、イノシン酸ナトリウムを0.1kg、植物油を10kg、水を20kgを添加し、ニーダーに投入した。これを100kgになるまで加熱混合・乾燥した。更に耐熱ビンに70gずつ投入し密封し、115℃40分間の加熱を行い、鮭フレークを作製した。このように並塩の添加量を変化させた鮭フレークを比較品1~4とした。
 加熱済み鮭ほぐし身100kgに対して食塩を2kg、塩化カリウムを0.6kg、グルタミン酸ナトリウムを1.0kg、イノシン酸ナトリウムを0.1kg、植物油を10kg、水を20kgを添加し、ニーダーに投入した。上記と同様に処理を行い比較品5とした。
 加熱済み鮭ほぐし身100kgに対して食塩を2kg、塩化カリウムを0.6kg、実施例7-5を0~0.3%(有効成分として)、実施例8-5を0~0.5%(有効成分として)、アルギニン0.2kg、リンゴ酸0.05kg、グルタミン酸ナトリウムを1.0kg、イノシン酸ナトリウムを0.1kg、植物油を10kg、水を20kgを添加し、ニーダーに投入した。上記と同様に処理を行い発明品1~3とした。各配合は表12に示した。
 この鮭フレークに関して原子吸光分析法によるナトリウム量の測定を行い、比較例及び実施例の鮭フレークの食塩含量を算出した。また、実施例12と同様に本発明品との比較評価を行った。鮭フレークの評価結果を表11に示した。比較品5の塩化カリウムのみ使用した低塩品は低塩率が低くかつ異味を感じた。発明品1~3においては低塩率32.2~40.4%であり異味は生じなかった。
Production of foods using the salty taste enhancer of the present invention and evaluation of salty taste
The salty taste enhancer of the present invention obtained in Example 7-5 and Example 8-5 was added to produce koji flakes as food. To 100 kg of heated salmon roasted body, 2-5 kg of sodium chloride, 1.0 kg of sodium glutamate, 0.1 kg of sodium inosinate, 10 kg of vegetable oil, and 20 kg of water were added to a kneader. This was heated and mixed and dried to 100 kg. Further, 70 g each was put into a heat-resistant bottle, sealed, and heated at 115 ° C. for 40 minutes to produce soot flakes. The soot flakes in which the amount of the common salt added was changed in this way were designated as comparative products 1 to 4.
2 kg of sodium chloride, 0.6 kg of potassium chloride, 1.0 kg of sodium glutamate, 0.1 kg of sodium inosinate, 10 kg of vegetable oil, and 20 kg of water were added to 100 kg of heated salmon roasted meat and put into a kneader. The same treatment as above was performed to obtain Comparative Product 5.
2 kg of salt, 0.6 kg of potassium chloride, 0 to 0.3% of Example 7-5 (as active ingredient), 0 to 0.5% of Example 8-5 (as active ingredient) Then, 0.2 kg of arginine, 0.05 kg of malic acid, 1.0 kg of sodium glutamate, 0.1 kg of sodium inosinate, 10 kg of vegetable oil and 20 kg of water were added to the kneader. In the same manner as above, Inventions 1 to 3 were obtained. Each formulation is shown in Table 12.
With respect to the soot flakes, the amount of sodium was measured by atomic absorption spectrometry, and the salt content of the soot flakes of the comparative example and the example was calculated. Further, as in Example 12, a comparative evaluation with the product of the present invention was performed. The evaluation results of soot flakes are shown in Table 11. The low salt product using only the potassium chloride of the comparative product 5 had a low low salt ratio and felt an odd taste. Inventive products 1 to 3 had a low salt ratio of 32.2 to 40.4%, and no off-flavors were produced.
Figure JPOXMLDOC01-appb-T000016
Figure JPOXMLDOC01-appb-T000016
 実施例14において作製した本発明鮭フレークの低塩率を味の違和感無く高めるために粗製海水塩化マグネシウム(赤穂化成製)及びグルコン酸ナトリウム(扶桑化学工業製)を添加した鮭フレークを作製した。作製方法は実施例14に従い、各配合は表13に示した。この鮭フレークに関して原子吸光分析法によるナトリウム量の測定を行い、比較品1~5及び発明品1~8の鮭フレークの食塩含量を算出した。また、実施例14と同様に本発明品の比較評価を行った。鮭フレークの評価結果を表13に示した。蛋白質分解物、アルギニン、塩化カリウムの量を増量すれば、減塩率は高くなったが、塩化カリウムの苦味が強く感じられた。しかし、この塩化カリウムの苦味はグルコン酸ナトリウムを添加することにより有意に塩化カリウムの苦味が抑えられた(発明品2~4)。グルコン酸ナトリウム添加量2.0%では、グルコン酸ナトリウム特有の異味が感じられた。したがって、グルコン酸ナトリウムは0.1~2.0重量%程度の添加量で使用するのが好ましいことがわかった。また、粗製製海水塩化マグネシウムを添加することにより塩味強度が高くなり、減塩率50%以上の配合も可能であった。2.0重量%でやや異味が感じられたので、0.1~2.0重量%程度の添加量で使用するのが好ましいことがわかった。 In order to increase the low salt rate of the present cocoon flakes produced in Example 14 without a sense of incongruity in taste, cocoon flakes to which crude seawater magnesium chloride (manufactured by Ako Kasei) and sodium gluconate (manufactured by Fuso Chemical Industry) were added were produced. The preparation method was in accordance with Example 14, and each formulation is shown in Table 13. The sodium content of the soot flakes was measured by atomic absorption spectrometry, and the salt content of the soot flakes of comparative products 1-5 and invention products 1-8 was calculated. Moreover, the comparative evaluation of the product of the present invention was performed in the same manner as in Example 14. The evaluation results of soot flakes are shown in Table 13. Increasing the amounts of protein breakdown products, arginine and potassium chloride increased the salt reduction rate, but the bitter taste of potassium chloride was felt strongly. However, the bitter taste of potassium chloride was significantly suppressed by adding sodium gluconate (Inventions 2 to 4). When the amount of sodium gluconate added was 2.0%, a peculiar taste unique to sodium gluconate was felt. Therefore, it was found that sodium gluconate is preferably used in an amount of about 0.1 to 2.0% by weight. Moreover, the salty strength became high by adding crude seawater magnesium chloride, and the blending with a salt reduction rate of 50% or more was possible. Since a slightly different taste was felt at 2.0% by weight, it was found that it was preferable to use it at an addition amount of about 0.1 to 2.0% by weight.
Figure JPOXMLDOC01-appb-T000017
Figure JPOXMLDOC01-appb-T000017
本発明塩味増強剤を用いた食品の製造及び塩味評価(魚肉ソーセージ)
 実施例7-5、実施例8-5で得られた本発明塩味増強剤を添加して、食品として魚肉ソーセージを作製した。白身魚すりみを45kg、食塩を1.0~2.0kg、グルタミン酸ナトリウムを0.5kg、イノシン酸ナトリウムを0.05kgサイレントカッターに投入し混練する。大豆蛋白を2kg、澱粉を10kg、砂糖を2kg、植物油を8kg、水を30kg、各種調味料を入れ計100kgとし、充分に混練し魚肉ソーセージ用練り肉とする。この練り肉をケーシングに詰めた後、115℃40分間の加熱を行い、魚肉ソーセージを作製した。このように並塩の添加量を変化させた魚肉ソーセージを比較品1~4とした。
 白身魚すりみを45kg、食塩を1.2kg、塩化カリウムを0.5kg、グルタミン酸ナトリウムを0.5kg、イノシン酸ナトリウムを0.05kg、実施例7-5を0.25~0.5%(有効成分として)、実施例8-5を0.4~1.0%(有効成分として)、アルギニンを0.1~0.35kg、リンゴ酸を0.05kgサイレントカッターに投入し混練する。大豆蛋白を2kg、澱粉を10kg、砂糖を2kg、植物油を8kg、水を30kg、各種調味料を入れ計100kgとし、充分に混練し魚肉ソーセージ用練り肉とする。この練り肉をケーシングに詰めた後、115℃40分間の加熱を行い、本発明魚肉ソーセージを作製した。これらを発明品1~5とした。各配合を表14に示した。
 この魚肉ソーセージに関して原子吸光分析法によるナトリウム量の測定を行い、比較例及び実施例の魚肉ソーセージの食塩含量を算出した。また、実施例12と同様に本発明品との比較評価を行った。魚肉ソーセージの試作評価結果を表14に示した。発明品1~4においては低塩率33.8~39.1%であったが、アルギニン含量を少なくした発明品5では低塩率が26.6%とやや低かった。
Production of foods using salt enhancer of the present invention and evaluation of salty taste (fish sausage)
Fish sausages were prepared as foods by adding the salty taste enhancer of the present invention obtained in Examples 7-5 and 8-5. Add 45 kg of white fish surimi, 1.0-2.0 kg of salt, 0.5 kg of sodium glutamate, 0.05 kg of sodium inosinate to a silent cutter and knead. 2kg of soy protein, 10kg of starch, 2kg of sugar, 8kg of vegetable oil, 30kg of water, and 100kg in total with various seasonings, kneaded thoroughly to obtain a paste for fish sausage. After the packed meat was packed in a casing, it was heated at 115 ° C. for 40 minutes to prepare a fish sausage. Fish sausages in which the amount of added normal salt was changed in this way were designated as comparative products 1 to 4.
45 kg of white fish surimi, 1.2 kg of salt, 0.5 kg of potassium chloride, 0.5 kg of sodium glutamate, 0.05 kg of sodium inosinate, 0.25 to 0.5% of Example 7-5 (as active ingredient), Example 8 Add -5 to 0.4 to 1.0% (as active ingredients), arginine to 0.1 to 0.35 kg, malic acid to 0.05 kg in a silent cutter and knead. 2kg of soy protein, 10kg of starch, 2kg of sugar, 8kg of vegetable oil, 30kg of water, and 100kg in total with various seasonings, kneaded thoroughly to obtain a paste for fish sausage. The packed meat was packed in a casing and then heated at 115 ° C. for 40 minutes to produce the fish sausage of the present invention. These were designated as invention products 1 to 5. Each formulation is shown in Table 14.
The sodium content of this fish sausage was measured by atomic absorption spectrometry, and the salt content of the fish sausages of the comparative examples and examples was calculated. Further, as in Example 12, a comparative evaluation with the product of the present invention was performed. Table 14 shows the results of trial evaluation of fish sausages. Inventive products 1 to 4 had a low salt ratio of 33.8 to 39.1%, but in inventive product 5 with a reduced arginine content, the low salt ratio was slightly low at 26.6%.
Figure JPOXMLDOC01-appb-T000018
Figure JPOXMLDOC01-appb-T000018
本発明塩味増強剤を用いた食品の製造及び塩味評価(魚の塩焼き)
 実施例7-5、実施例8-5で得られた本発明塩味増強剤を添加して、食品として焼き秋鮭を作製した。秋鮭切り身40gに対して漬け込み液30gを加え、24時間冷蔵にて静置した。漬け込み液の組成は魚肉に対して食塩1.9~5.0%食塩の水溶液とした。次に固液を分け、秋鮭切り身を網の上に並べて室温30分間の水切りを行った。魚焼き機にて7分間焼成し、中心温度80℃以上となるのを確認し皿に移した。
 秋鮭切り身40gに対して漬け込み液30gを加え、24時間冷蔵にて静置した。漬け込み液の組成は魚肉に対して食塩を1.6%、塩化カリウム2.0%、実施例7-5を0.35~1.0%(有効成分として)、実施例8-5を0.4~2.0%(有効成分として)、アルギニンを0.15~0.7%を添加し、リンゴ酸を用いてpH5.0~6.0とした。上記比較例と同様の処理を行い、発明品1~5とした。
 この秋鮭切り身(皮部を除いた焼成前)に関して原子吸光分析法によるNa量の測定を行い、比較例及び実施例の秋サケ切り身の食塩含量を算出した。また、実施例12と同様に本発明品との比較評価を行った。焼き鮭切り身の試作評価結果を表15に示した。いずれの発明品も低塩率35~45%の効果を示した。
Production of foods using the salty taste enhancer of the present invention and evaluation of salty taste (baked fish with salt)
The salty taste enhancer of the present invention obtained in Example 7-5 and Example 8-5 was added to prepare baked potatoes as food. 30 g of the pickled solution was added to 40 g of the autumn salmon fillet and allowed to stand in the refrigerator for 24 hours. The composition of the soaking solution was an aqueous solution of 1.9 to 5.0% salt for fish meat. Next, the solid and liquid were separated, and the sardines were placed on a net and drained at room temperature for 30 minutes. It was baked for 7 minutes in a fish roaster and it was confirmed that the center temperature was 80 ° C. or higher, and transferred to a dish.
30 g of the pickled solution was added to 40 g of the autumn salmon fillet and allowed to stand in the refrigerator for 24 hours. The composition of the soaking solution is 1.6% salt for fish meat, 2.0% potassium chloride, 0.35 to 1.0% for Example 7-5 (as active ingredient), and 0.4 to 2.0% (as active ingredient) for Example 8-5. Arginine was added in an amount of 0.15 to 0.7%, and the pH was adjusted to 5.0 to 6.0 using malic acid. The same treatment as in the above comparative example was performed to obtain invention products 1 to 5.
With respect to this autumn salmon fillet (before baking excluding the skin), the amount of Na was measured by atomic absorption spectrometry, and the salt content of the autumn salmon fillet of the comparative example and the example was calculated. Further, as in Example 12, a comparative evaluation with the product of the present invention was performed. Table 15 shows the results of the trial evaluation of the grilled salmon fillets. All the inventive products showed the effect of a low salt ratio of 35 to 45%.
Figure JPOXMLDOC01-appb-T000019
Figure JPOXMLDOC01-appb-T000019
 実施例17において作製した本発明焼き秋鮭の低塩率を味の違和感無く高めるために粗製海水塩化マグネシウム及びグルコン酸ナトリウムを添加した焼き秋鮭を作製した。作製方法は実施例17に従い、各配合は表16に示した。この焼き秋鮭に関して原子吸光分析法によるナトリウム量の測定を行い、比較品1~4及び発明品1~7の焼き秋鮭の食塩含量を算出した。また、実施例17と同様に本発明品の比較評価を行った。焼き秋鮭の評価結果を表16に示した。塩化カリウム及び粗製製海水塩化マグネシウムの添加量が多くなると苦味が増したが、グルコン酸ナトリウムを添加していない発明品4と比較して発明品1、2のようにグルコン酸ナトリウムを添加すると有意に塩化カリウム及び粗製製海水塩化マグネシウムの苦味が抑えられていた。発明品1、2は低塩率50%以上であり、かつ異味は生じなかった。これらの結果からも、グルコン酸ナトリウムは0.1~2.0重量%程度の添加量で使用するのが好ましく、粗製製海水塩化マグネシウムは、0.1~2.0重量%程度の添加量で使用するのが好ましいことがわかった。 In order to increase the low salt rate of the baked oysters of the present invention produced in Example 17 without a sense of incongruity of taste, baked oysters to which crude seawater magnesium chloride and sodium gluconate were added were prepared. The preparation method was in accordance with Example 17, and each formulation is shown in Table 16. The sodium content of this grilled oyster was measured by atomic absorption spectrometry, and the salt content of the grilled oysters of comparative products 1 to 4 and invention products 1 to 7 was calculated. Further, in the same manner as in Example 17, the comparative product was evaluated. Table 16 shows the evaluation results of the grilled autumn salmon. Although the bitterness increased as the amount of potassium chloride and crude seawater magnesium chloride increased, it was significant when sodium gluconate was added as in Inventions 1 and 2 compared to Invention 4 in which sodium gluconate was not added. In addition, the bitter taste of potassium chloride and crude seawater magnesium chloride was suppressed. Inventive products 1 and 2 have a low salt ratio of 50% or more, and no off-flavor occurred. From these results, it is preferable to use sodium gluconate at an addition amount of about 0.1 to 2.0% by weight, and for crude magnesium seawater chloride, an addition amount of about 0.1 to 2.0% by weight. It was found to be preferable to use in
Figure JPOXMLDOC01-appb-T000020
Figure JPOXMLDOC01-appb-T000020
本発明塩味増強剤を用いた食品の製造及び塩味評価(焼きおにぎり)
 実施例7-5、実施例8-5で得られた本発明塩味増強剤を添加して、食品として焼きおにぎりを作製した。生米1kgに対して水1.34kgを加えて炊飯した。このご飯に1次調味液0.13kgを加え混合した。この調味済みご飯を80g毎おにぎり成型した。このおにぎりに片面0.8gの2次調味液を塗布し、急速冷凍を行い冷凍焼きおにぎりとした。
 比較品は、1次調味液の基本組成は醤油40%、食塩5%、上白糖5%、グルタミン酸Na 1.0%、核酸系調味料0.05%、カツオ・昆布調味料2.0%、を混合し、水を加えて100%とした。2次調味液の基本組成は醤油80%、カツオ・昆布調味料5.0%、酵母エキス2.5%を混合し、水を加えて100%とした。これら調味料の醤油、食塩量を調整し比較品1~3を作成した。
 本発明品は、1次調味液の基本組成は醤油33~39%、食塩0%、上白糖5%、グルタミン酸Na 1.0%、核酸系調味料0.05%、カツオ・昆布調味料2.0%、塩化カリウム2.5~4.1%、実施例7-5を2.64%(有効成分として)、実施例8-5を3.62%(有効成分として)、アルギニン3.28%を混合し、リンゴ酸を用いてpH5.0とし水を加えて100%とした。2次調味液の基本組成は醤油50~60%、カツオ・昆布調味料5.0%、酵母エキス2.5%、塩化カリウム2.5%、実施例7-5を1.32%(有効成分として)、実施例8-5を1.51%(有効成分として)、アルギニン1.64%、リンゴ酸0. 5%を混合しリンゴ酸を用いてpH5.0とし、水を加えて100%とした。
 この焼きおにぎりに関して原子吸光分析法によるNa量の測定を行い、比較品及び発明品の焼きおにぎりの食塩含量を算出した。また、実施例12と同様に本発明品との比較評価を行った。焼きおにぎりの試作評価結果を表17に示した。発明品1、2、3においては低塩率33.0~40.8%であり異味は生じなかった。また、塩化カリウム由来の異味は感じられなかった。
Production of foods using the salty taste enhancer of the present invention and evaluation of salty taste (baked rice balls)
The salty taste enhancer of the present invention obtained in Example 7-5 and Example 8-5 was added to prepare baked rice balls as food. Cooked rice by adding 1.34 kg of water to 1 kg of raw rice. To this rice, 0.13 kg of the first seasoning liquid was added and mixed. This seasoned rice was molded into rice balls every 80g. This rice ball was coated with 0.8 g of secondary seasoning liquid on one side and rapidly frozen to obtain a frozen baked rice ball.
For the comparative product, the basic composition of the primary seasoning liquid is 40% soy sauce, 5% salt, 5% white sugar, 1.0% sodium glutamate, 0.05% nucleic acid seasoning, 2.0% bonito and kelp seasoning, and water. To 100%. The basic composition of the secondary seasoning solution was 80% soy sauce, 5.0% bonito and kelp seasoning, and 2.5% yeast extract, and water was added to make 100%. Comparative products 1 to 3 were prepared by adjusting the amount of soy sauce and salt of these seasonings.
The basic composition of the product of the present invention is soy sauce 33-39%, salt 0%, white saccharose 5%, sodium glutamate 1.0%, nucleic acid-based seasoning 0.05%, bonito / kombu seasoning 2.0%, potassium chloride 2.5-4.1%, Example 7-5 is 2.64% (as active ingredient), Example 8-5 is mixed with 3.62% (as active ingredient), arginine 3.28%, malic acid is used to make pH 5.0 and water To 100%. The basic composition of the secondary seasoning solution is soy sauce 50-60%, skipjack / kombu seasoning 5.0%, yeast extract 2.5%, potassium chloride 2.5%, Example 7-5 1.32% (as an active ingredient), Example 8- 5 was mixed with 1.51% (as an active ingredient), 1.64% arginine, and 0.5% malic acid, and malic acid was used to adjust the pH to 5.0, and water was added to 100%.
With respect to this grilled rice ball, the amount of Na was measured by atomic absorption spectrometry to calculate the salt content of the comparative and invention grilled rice balls. Further, as in Example 12, a comparative evaluation with the product of the present invention was performed. Table 17 shows the results of trial evaluation of grilled rice balls. Invented products 1, 2, and 3 had a low salt ratio of 33.0 to 40.8%, and no off-flavors were produced. Moreover, the nasty taste derived from potassium chloride was not felt.
Figure JPOXMLDOC01-appb-T000021
Figure JPOXMLDOC01-appb-T000021
本発明塩味増強剤を用いた食品の製造及び塩味評価(めんつゆ)
 実施例7-5、実施例8-5で得られた本発明塩味増強剤を添加して、食品としてめんつゆを作製した。濃口醤油32%、砂糖13%、カツオ昆布エキス5%、みりん1%、グルタミン酸ナトリウム0.5%、核酸系調味料0.05%、酵母エキス0.2%、食塩及び本発明品随意量(表18に記載の組み合わせ)を使用して、市販の3倍濃縮相当の濃縮めんつゆ100mlを作成した。原材料を混ぜ合わせ、均一に溶かした後に、クエン酸でpH 5.0に調整した。ビニールのパウチに入れ、85℃(±5℃)10分間の加熱の後に急冷し、6倍に希釈してめんつゆとした。
 このめんつゆに対して、原料の塩分含量と添加量から、比較品及び発明品のめんつゆの食塩含量を算出した。また、実施例12と同様に本発明品との比較評価を行った。めんつゆの試作評価結果を表18に示した。発明品は低塩率30.77~38.36%の低塩効果を示した。発明品7では塩化カリウム由来と考えられる異味が感じられた。
Production of foods using the salty taste enhancer of the present invention and salty taste evaluation (mentsuyu)
Noodle soup was prepared as a food by adding the salty taste enhancer of the present invention obtained in Examples 7-5 and 8-5. Concentrated soy sauce 32%, sugar 13%, bonito kombu extract 5%, mirin 1%, sodium glutamate 0.5%, nucleic acid seasoning 0.05%, yeast extract 0.2%, salt and optional amount according to the present invention (combinations listed in Table 18) ) Was used to make 100 ml of concentrated noodle soup equivalent to a commercially available 3-fold concentrate. The raw materials were mixed and dissolved uniformly, and then adjusted to pH 5.0 with citric acid. It was put in a vinyl pouch, rapidly cooled after heating at 85 ° C. (± 5 ° C.) for 10 minutes, and diluted 6 times to make noodle soup.
For this noodle soup, the salt content of the noodle soup of the comparative product and the invention product was calculated from the salt content and the added amount of the raw material. Further, as in Example 12, a comparative evaluation with the product of the present invention was performed. Table 18 shows the results of the prototype evaluation of mentsuyu. The invented product exhibited a low salt effect with a low salt ratio of 30.77 to 38.36%. Inventive product 7 felt a nasty taste considered to be derived from potassium chloride.
Figure JPOXMLDOC01-appb-T000022
Figure JPOXMLDOC01-appb-T000022
米飯食品(ピラフ)
製造方法:生米1kgに対して水1.2kgを加えて炊飯した。このご飯1kgに調味液0.16kgを加え混合しピラフとした。調味液の基本配合は、醤油9%、日本酒 9%、異性化糖 5%、みりん 2%、グルタミン酸ナトリウム 5%、核酸系調味料 0.1%、カツオ・ホタテ・昆布調味料18%、生姜汁 2.5%、酵母エキス0.5%を配合し、さらに、これらに表19の量の塩味増強成分をそれぞれ配合するものとした。また、これら調味料の各成分中の食塩量を算出し、最終食塩濃度が表19に示す値になるよう不足分を補う形で食塩を添加した。これら配合に水を加えて100%とした。また、各調味液は調整後、リンゴ酸でpHを5.5に調整した。
 この調味料について原子吸光分析法によりNa量の測定を行い、各ピラフの重量当たりの食塩相当量(重量%)を計算し、表20の算出塩分とした。また、本発明品1~10については比較品1~3を指標として比較評価を行い、官能的に感じる塩分量(以降、官能塩分とする)を算出した。下式のとおり、官能塩分と実際の塩分の差の官能塩分に対する割合を減塩率とした。官能検査のパネルは、飲食品の調味の専門家で構成した。
Rice food (pilaf)
Production method: Cooked rice by adding 1.2 kg of water to 1 kg of fresh rice. 0.16 kg of seasoning liquid was added to 1 kg of this rice and mixed to make a pilaf. The basic ingredients of the seasoning liquid are soy sauce 9%, sake 9%, isomerized sugar 5%, mirin 2%, sodium glutamate 5%, nucleic acid-based seasoning 0.1%, bonito / scallop / kombu seasoning 18%, ginger soup 2.5 %, Yeast extract 0.5%, and further, the amount of salty taste enhancing component in Table 19 was added thereto. Moreover, the amount of salt in each component of these seasonings was calculated, and salt was added so as to compensate for the deficiency so that the final salt concentration would be the value shown in Table 19. Water was added to these blends to make 100%. Moreover, after adjusting each seasoning liquid, pH was adjusted to 5.5 with malic acid.
With respect to this seasoning, the amount of Na was measured by atomic absorption spectrometry, and the amount of salt (weight%) per weight of each pilaf was calculated, and the calculated salinity in Table 20 was obtained. In addition, the inventive products 1 to 10 were subjected to a comparative evaluation using the comparative products 1 to 3 as an index, and the amount of salt felt organoleptically (hereinafter referred to as functional salt) was calculated. As the following formula, the ratio of the difference between the functional salt content and the actual salt content to the functional salt content was defined as the salt reduction rate. The panel for sensory testing was composed of experts in seasoning food and drink.
Figure JPOXMLDOC01-appb-M000023
Figure JPOXMLDOC01-appb-M000023
結果:ピラフ中の各塩味増強成分の含有量と官能検査の結果及び減塩率を表20に示した。官能検査の結果、比較品1~3のピラフのうち、比較品3がピラフとして好ましい塩分であり、比較品2はやや弱く、比較品1は弱すぎるという結果であった。したがって、官能塩分が1重量%程度であれば、ピラフとして好ましいといえる。
 本発明品1~10では、米飯に対して、蛋白質分解物を0.19~0.77重量%、塩化カリウムを0.12~0.49重量%、アルギニンを0.05~0.20重量%の範囲で組み合わせて用いることにより、22~43%の減塩率のピラフを調製することができた。塩化カリウムは最大量の0.49重量%添加すると特有の異味がするため好ましくなく、最大量は0.37重量%程度以下にするのが好ましいと考えられた。公知のマスキング剤を添加することで多少の増量は可能である。また、アルギニンは最大量の0.20重量%では、違和感は少ないが特有の風味があった。蛋白質分解物の混合物の最大量0.77重量%では、蛋白質分解物のカツオエキス、大豆エキス臭がわずかに感じられたので、淡白な風味のピラフの場合は、この用量以下で用いるのが好ましい。濃厚な味のピラフの場合は増量してもさほど問題はなかった。
 本発明品10では塩化カリウムのマスキングが必要であったが、その他はいずれも食塩含有量が少ないにもかかわらず、塩味が増強され、食塩含有量が少ないにも関わらず、満足な塩味が感じられるピラフであった。
 塩味増強成分の添加量は、塩化カリウム1重量部に対し、蛋白質分解物の混合物は0.78~3.13重量部であり、アルギニンは0.21~0.83重量部であった。
Results: Table 20 shows the content of each salty taste enhancing component in the pilaf, the results of the sensory test, and the salt reduction rate. As a result of the sensory test, it was found that among the pilaf of the comparative products 1 to 3, the comparative product 3 had a preferable salt content as the pilaf, the comparative product 2 was slightly weak, and the comparative product 1 was too weak. Therefore, if the functional salt content is about 1% by weight, it can be said that it is preferable as a pilaf.
In the products 1 to 10 of the present invention, by using a combination of 0.19 to 0.77% by weight of protein degradation product, 0.12 to 0.49% by weight of potassium chloride, and 0.05 to 0.20% by weight of arginine with respect to cooked rice, A 43% salt reduction pilaf could be prepared. Potassium chloride is not preferable because it has a peculiar taste when 0.49% by weight of the maximum amount is added, and the maximum amount is considered to be preferably about 0.37% by weight or less. Some increase in the amount is possible by adding a known masking agent. In addition, arginine had a peculiar flavor at the maximum amount of 0.20% by weight, although there was little discomfort. When the maximum amount of the protein degradation product mixture was 0.77% by weight, the odor of the protein degradation product bonito extract and soybean extract was slightly felt. Therefore, in the case of a pilaf with a light flavor, it is preferable to use this dose or less. In the case of a rich-flavored pilaf, there was no problem even if the amount was increased.
In the product 10 of the present invention, masking of potassium chloride was necessary, but in all other cases, although the salt content was low, the salty taste was enhanced and the salty taste was felt despite the low salt content. It was a pilaf.
The amount of the salty taste enhancing component added was 0.78 to 3.13 parts by weight for the mixture of protein degradation products and 0.21 to 0.83 parts by weight for arginine with respect to 1 part by weight of potassium chloride.
Figure JPOXMLDOC01-appb-T000024
Figure JPOXMLDOC01-appb-T000024
Figure JPOXMLDOC01-appb-T000025
Figure JPOXMLDOC01-appb-T000025
米飯食品(焼きおにぎり)
製造方法:生米1kgに対して水1.34kgを加えて炊飯した。このご飯1kgに1次調味液0.054kgを加え混合した。この調味済みご飯を80g毎おにぎり成型した。このおにぎりに片面0.8gの2次調味液を塗布し、ドライオーブン(200℃)で10分間焙焼して焼きおにぎりとした。
 1次調味液の基本組成は醤油40%、食塩5%、上白糖5%、グルタミン酸Na 1.0%、核酸系調味料0.05%、カツオ・昆布調味料2.0%を配合し、さらに、これらに表21の量の塩味増強成分をそれぞれ配合するものとした。また、これら調味料の各成分中の食塩量を算出し、最終食塩濃度が表21に示す値になるよう不足分を補う形で食塩を添加した。これら配合に水を加えて100%とした。また、各調味液は調整後、リンゴ酸でpHを5.5に調整した。
 2次調味液の基本組成は、醤油80%、カツオ・昆布調味料5.0%、酵母エキス2.5%を配合し、さらに、これらに表21の量の塩味増強成分をそれぞれ配合するものとした。また、これら調味料の各成分中の食塩量を算出し、最終食塩濃度が表21に示す値になるよう不足分を補う形で食塩を添加した。これら配合に水を加えて100%とした。
 この調味料について原子吸光分析法によりNa量の測定を行い、各焼きおにぎりの重量当たりの食塩相当量(重量%)を計算し、表22の算出塩分とした。また、本発明品1~10については比較品1~3を指標として比較評価を行い、官能的に感じる塩分量(以降、官能塩分とする)を算出した。減塩率は、実施例12と同様に計算した。官能検査のパネルは、飲食品の調味の専門家で構成した。(焼きおにぎりにしたことにより、水分が減少しているので、算出塩分が実際より濃縮されているはずであることを考慮する必要があるかどうか。歩留まり88%)
Rice food (baked rice ball)
Production method: 1.34 kg of water was added to 1 kg of raw rice and cooked. To 1 kg of this rice, 0.054 kg of the primary seasoning liquid was added and mixed. This seasoned rice was molded into rice balls every 80g. To this rice ball, 0.8 g of a secondary seasoning liquid on one side was applied and baked in a dry oven (200 ° C.) for 10 minutes to obtain a baked rice ball.
The basic composition of the primary seasoning liquid is 40% soy sauce, 5% salt, 5% white sucrose, 1.0% sodium glutamate, 0.05% nucleic acid seasoning, 2.0% bonito / kombu seasoning, and Table 21 Each amount of the salty taste enhancing component was blended. Moreover, the amount of salt in each component of these seasonings was calculated, and salt was added so as to compensate for the deficiency so that the final salt concentration would be the value shown in Table 21. Water was added to these blends to make 100%. Moreover, after adjusting each seasoning liquid, pH was adjusted to 5.5 with malic acid.
The basic composition of the secondary seasoning solution was 80% soy sauce, 5.0% bonito / kombu seasoning, and 2.5% yeast extract, and the amount of the salty taste enhancing component shown in Table 21 was added thereto. Moreover, the amount of salt in each component of these seasonings was calculated, and salt was added so as to compensate for the deficiency so that the final salt concentration would be the value shown in Table 21. Water was added to these blends to make 100%.
With respect to this seasoning, the amount of Na was measured by atomic absorption spectrometry, and the amount of salt equivalent (% by weight) per weight of each grilled rice ball was calculated and used as the calculated salt content in Table 22. In addition, the inventive products 1 to 10 were subjected to a comparative evaluation using the comparative products 1 to 3 as an index, and the amount of salt felt organoleptically (hereinafter referred to as functional salt) was calculated. The salt reduction rate was calculated in the same manner as in Example 12. The panel for sensory testing was composed of experts in seasoning food and drink. (Whether or not the calculated salt content should be more concentrated than the actual salinity because the moisture has decreased due to the grilled rice balls. Yield 88%)
結果:おにぎり中の各塩味増強成分の含有量と官能検査の結果及び減塩率を表22に示した。比較品1~3の焼きおにぎりのうち、比較品3が焼きおにぎりとして好ましい塩分であり、比較品2はやや弱めであるがほぼ好ましく、比較品1は弱いという結果であった。したがって、官能塩分が0.7~0.9重量%程度であれば、焼きおにぎりとして好ましい塩分といえる。
 本発明品1~10では、米飯に対して、蛋白質分解物0.17~0.68重量%、塩化カリウム0.12~0.46重量%、アルギニン0.09~0.37重量%の範囲で組み合わせて用いて、いろいろな減塩率の焼きおにぎりを調製した。塩化カリウムは最大量の0.46重量%添加すると特有の異味がするため好ましくなく、最大量は0.35重量%程度以下にするのが好ましいと考えられた。公知のマスキング剤を添加することで多少の増量は可能である。また、アルギニンは最大量の2.06重量%では、違和感は少ないが特有の風味があった。蛋白質分解物の混合物の最大量7.73重量%では、蛋白質分解物のカツオエキス、大豆エキス臭がわずかに感じられたので、シンプルな焼きおにぎりの場合は、この用量以下で用いるのが好ましい。具材が含まれる場合や、他の調味量を含む味付けが強い焼きおにぎりの場合は増量してもさほど問題はなかった。
 高濃度の塩化カリウムを用いた場合は、そのマスキングが必要であったが、その他はいずれも食塩含有量が少ないにもかかわらず、塩味が増強され、食塩含有量が少ないにも関わらず、満足な塩味が感じられる焼きおにぎりを製造することができた。
 塩味増強成分の添加量は、塩化カリウム1重量部に対し、蛋白質分解物の混合物は0.74~2.95重量部であり、アルギニンは0.39~1.57重量部であった。
Results: Table 22 shows the contents of the respective salty taste enhancing components in the rice balls, the results of the sensory test, and the salt reduction rate. Of the grilled rice balls of comparative products 1 to 3, comparative product 3 had a preferable salt content as a grilled rice ball, comparative product 2 was slightly weak but almost preferred, and comparative product 1 was weak. Therefore, if the functional salt content is about 0.7 to 0.9% by weight, it can be said that the salt content is preferable as a grilled rice ball.
In the products 1 to 10 of the present invention, various salt-reducing rates can be obtained by using a combination of protein degradation products in the range of 0.17 to 0.68% by weight, potassium chloride 0.12 to 0.46% by weight, and arginine 0.09 to 0.37% by weight. Baked rice balls were prepared. Potassium chloride is not preferable because it has a peculiar taste when 0.46% by weight of the maximum amount is added, and the maximum amount is considered to be preferably about 0.35% by weight or less. Some increase in the amount is possible by adding a known masking agent. Arginine had a unique flavor at the maximum amount of 2.06% by weight, although there was little discomfort. When the maximum amount of the protein degradation product mixture was 7.73% by weight, the odor of the protein degradation product bonito extract and soybean extract was slightly felt. Therefore, in the case of a simple grilled rice ball, it is preferably used at this dose or less. When the ingredients were included, or in the case of grilled rice balls with a strong seasoning including other seasonings, there was no problem even if the amount was increased.
When high concentration potassium chloride was used, the masking was necessary, but in all other cases, although the salt content was low, the salty taste was enhanced and the salt content was low. We were able to produce grilled rice balls with a strong salty taste.
The addition amount of the salty taste enhancing component was 0.74 to 2.95 parts by weight for the mixture of protein degradation products and 0.39 to 1.57 parts by weight for arginine with respect to 1 part by weight of potassium chloride.
Figure JPOXMLDOC01-appb-T000026
Figure JPOXMLDOC01-appb-T000026
Figure JPOXMLDOC01-appb-T000027
Figure JPOXMLDOC01-appb-T000027
麺つゆ
製造方法:濃口醤油32重量%、砂糖13重量%、カツオ昆布エキス5重量%、みりん1重量%、グルタミン酸ナトリウム0.5重量%、核酸系調味料0.05重量%、酵母エキス0.2重量%を基本配合とし、さらに、表23に示した塩味増強成分及び/又は食塩を配合して、濃縮麺つゆ100mlを作成した。原材料を混ぜ合わせ、均一に溶かした後に、クエン酸でpH 5.0に調整した。ビニールのパウチに入れ、85℃(±5℃)10分間の加熱の後に急冷し、6倍に希釈して麺つゆとした。表23に示した塩味増強成分の量及び食塩濃度は希釈後の麺つゆに含まれる濃度である。
 本発明品1~10及び比較品6、7については比較品1~5を指標として比較評価を行い、官能的に感じる塩分量(以降、官能塩分とする)を算出した。下式のとおり、官能塩分と実際の塩分の差の官能塩分に対する割合を減塩率とした。官能検査のパネルは、飲食品の調味の専門家で構成した。
Noodle soup production method: 32% by weight soy sauce, 13% sugar, 5% bonito kombu extract, 1% by weight mirin, 0.5% by weight sodium glutamate, 0.05% by weight nucleic acid seasoning, 0.2% by weight yeast extract In addition, 100 ml of concentrated noodle soup was prepared by blending the salty taste enhancing components and / or salt shown in Table 23. The raw materials were mixed and dissolved uniformly, and then adjusted to pH 5.0 with citric acid. It was put in a vinyl pouch, rapidly cooled after heating at 85 ° C. (± 5 ° C.) for 10 minutes, and diluted 6 times to make noodle soup. The amount and salt concentration of the salty taste enhancing component shown in Table 23 are the concentrations contained in the noodle soup after dilution.
The inventive products 1 to 10 and the comparative products 6 and 7 were subjected to comparative evaluation using the comparative products 1 to 5 as an index, and the amount of salt that was sensed (hereinafter referred to as functional salt) was calculated. As the following formula, the ratio of the difference between the functional salt content and the actual salt content to the functional salt content was defined as the salt reduction rate. The panel for sensory testing was composed of experts in seasoning food and drink.
Figure JPOXMLDOC01-appb-M000028
Figure JPOXMLDOC01-appb-M000028
結果:麺つゆ中の各塩味増強成分の含有量と食塩濃度、官能検査の結果及び減塩率を表23に示した。官能検査の結果、比較品1~5の麺つゆのうち、比較品4が麺つゆとして最も好ましい塩分であり、比較品3、5も良好な塩分であった。2はやや弱く、比較品1は弱すぎるという結果であった。したがって、官能塩分が1.4~1.8重量%程度であれば、麺つゆとして好ましいといえる。
 本発明品1~10では、麺つゆに対して、蛋白質分解物を0.11~0.26重量%、塩化カリウムを0.5~1.0重量%、アルギニンを0.1~0.2重量%の範囲で組み合わせて用いることにより、32.8~41.9%の減塩率の麺つゆを調製することができた。塩化カリウムは最大量の1.0重量%添加すると特有の異味がするため好ましくなく、最大量は0.75重量%程度以下にするのが好ましいと考えられた。公知のマスキング剤を添加することで多少の増量は可能である。また、アルギニンはいずれの濃度でも異味等を示すことはなかった。カツオエキス分解物と大豆エキス分解物はそれぞれの最大量0.12重量%と0.20重量%では、それぞれカツオエキス、大豆エキス臭がわずかに感じられたので、シンプルな配合の麺つゆの場合は、これらの用量以下で用いるのが好ましい。これらの風味がマスキングされるその他の調味料も加えるような麺つゆの場合は増量しても気にならなかった。
 塩化カリウムを多く添加する場合、塩化カリウムの異味をマスキングする必要があったが、その他はいずれも食塩含有量が少ないにもかかわらず、塩味が増強され、食塩含有量が少ないにも関わらず、満足な塩味が感じられる麺つゆであった。特に本発明品4、5は塩味もしっかりしており、異味もなく好ましい麺つゆであった。
 塩味増強成分の添加量は、塩化カリウム1重量部に対し、蛋白質分解物の混合物は0.21~0.52重量部であり、アルギニンは0.10~0.40重量部であった。
Results: Table 23 shows the content and salt concentration of each salty taste-enhancing component in the noodle soup, the results of the sensory test, and the salt reduction rate. As a result of the sensory test, among the noodle soups of comparative products 1 to 5, comparative product 4 had the most preferable salt content as noodle soup, and comparative products 3 and 5 also had good salt content. 2 was a little weak, and comparative product 1 was too weak. Therefore, if the functional salt content is about 1.4 to 1.8% by weight, it can be said that it is preferable for noodle soup.
In the products 1 to 10 of the present invention, the proteolysis product is 0.11 to 0.26% by weight, potassium chloride is 0.5 to 1.0% by weight, and arginine is 0.1 to 0.2% by weight in combination with noodle soup. Noodle soup with a salt reduction rate of ~ 41.9% could be prepared. Potassium chloride is not preferred because it has a peculiar taste when added at 1.0% by weight of the maximum amount, and the maximum amount was considered to be preferably about 0.75% by weight or less. Some increase in the amount is possible by adding a known masking agent. Moreover, arginine did not show an unpleasant taste at any concentration. Skipper extract and soy extract decomposed products had a maximum odor of 0.12% by weight and 0.20% by weight, respectively, and the odor of bonito extract and soybean extract was slightly felt. It is preferred to use at doses or less. In the case of noodle soup that adds other seasonings that mask these flavors, it was not noticed even if the amount was increased.
When adding a lot of potassium chloride, it was necessary to mask the taste of potassium chloride, but in all other cases, despite the low salt content, the salty taste was enhanced and the salt content was low, It was noodle soup with a satisfying salty taste. In particular, the products 4 and 5 of the present invention had a good salty taste and were a preferred noodle soup with no taste.
The addition amount of the salty taste enhancing component was 0.21 to 0.52 parts by weight of the mixture of protein degradation products and 0.10 to 0.40 parts by weight of arginine with respect to 1 part by weight of potassium chloride.
Figure JPOXMLDOC01-appb-T000029
Figure JPOXMLDOC01-appb-T000029
ラーメンスープ1
製造方法:濃口醤油4重量%、食塩0.9重量%、チキンエキス0.4重量%、ポークエキス0.3重量%、グルタミン酸ナトリウム0.7重量%を基本配合としラーメンスープを調製した(表24対照品1)。また、基本配合のうち、食塩濃度を0.7~0重量%に変化させて、表24の対照品2~5を調整した。さらに、表24の対照品5の100重量部に対して、それぞれ表25の量の蛋白質分解物、アルギニン、塩化カリウムを添加したラーメンスープを調製した。表25の配合のスープはアルギニン等の添加により変化したpHをリンゴ酸添加により、対照品と同程度のpH6.1~6.25に調整した。
 参考品と本発明品の塩味について、対象品1~5を指標として比較評価を行い、官能的に感じる塩味の程度を評価した。
Ramen soup 1
Production method: Ramen soup was prepared with 4% by weight of soy sauce, 0.9% by weight of salt, 0.4% by weight of chicken extract, 0.3% by weight of pork extract and 0.7% by weight of sodium glutamate (Table). 24 Control 1). In addition, among the basic formulations, the control products 2 to 5 in Table 24 were prepared by changing the salt concentration to 0.7 to 0% by weight. Furthermore, ramen soup was prepared by adding proteolysate, arginine and potassium chloride in the amounts shown in Table 25 to 100 parts by weight of Control Product 5 in Table 24. The soup of the composition shown in Table 25 was adjusted to pH 6.1-6.25, which was the same as that of the control product, by adding malic acid to the pH changed by adding arginine or the like.
For the salty taste of the reference product and the product of the present invention, a comparative evaluation was performed using the target products 1 to 5 as indices, and the degree of saltiness felt sensuously was evaluated.
結果:参考品は食塩を添加していない対照品5に蛋白質分解物とアルギニンを添加したサンプルであるが、これらの添加量が多くなるほど、対照品5と比較して、明らかに塩味が強くなった。参考品3と6は官能的に対照品4(食塩0.3重量%添加相当)と同程度の塩味がした。本発明品1~3は、さらに塩化カリウムを添加することにより塩味が強くなり、対照品との比較で、それぞれ食塩0.4、0.6、0.8重量%添加に相当する塩味が感じられた。
 したがって、蛋白質分解物0.1~1.6重量%、アルギニン0.1~0.3重量%、塩化カリウム0.25~0.75重量%の添加により、ラーメンスープの塩味を増強することができ、食塩の使用量を減量することができることが確認された。但し、塩化カリウム0.75重量%では、塩化カリウムによる異味を強く感じたので、マスキング成分を併用するか、0.5重量%より少ない濃度で使用するのが好ましい。
 塩味増強成分の添加量は、塩化カリウム1重量部に対し、蛋白質分解物の混合物は1.3~4重量部であり、アルギニンは0.4~1.2重量部であった。
Results: The reference product is a sample obtained by adding a proteolysate and arginine to the control product 5 to which no salt is added. However, as the amount of addition increases, the salty taste clearly becomes stronger compared to the control product 5. It was. Reference products 3 and 6 were sensorially salty to the control product 4 (corresponding to addition of 0.3% by weight of salt). Inventive products 1 to 3 were further enhanced in saltiness by adding potassium chloride, and saltiness corresponding to the addition of 0.4, 0.6, and 0.8% by weight of salt was felt in comparison with the control product, respectively.
Therefore, the salty taste of ramen soup can be increased and the amount of salt used can be reduced by adding 0.1 to 1.6% by weight of protein degradation product, 0.1 to 0.3% by weight of arginine and 0.25 to 0.75% by weight of potassium chloride. Was confirmed. However, at 0.75% by weight of potassium chloride, the taste of potassium chloride was strongly felt, so it is preferable to use a masking component together or at a concentration of less than 0.5% by weight.
The addition amount of the salty taste enhancing component was 1.3 to 4 parts by weight of the mixture of protein degradation products and 0.4 to 1.2 parts by weight of arginine with respect to 1 part by weight of potassium chloride.
Figure JPOXMLDOC01-appb-T000030
Figure JPOXMLDOC01-appb-T000030
Figure JPOXMLDOC01-appb-T000031
Figure JPOXMLDOC01-appb-T000031
ラーメンスープ2
 実施例24の結果をうけて、KClの添加量を、異味を感じない最大量である0.4~0.5重量%に設定し、蛋白質分解物(実施例12の濃縮混合調味液)およびアルギニンの適正量の検討を行った。
 その結果、蛋白質分解物0.2~1.8重量%、アルギニン0.1~0.5重量%を適宜組み合わせることにより、減塩率30~50%のラーメンスープを作製することができた。蛋白質分解物が多くなると、固有の甘味が強くなったり、アルギニンが多くなるとアルギニン特有のインパクトのある味になったりするが、ラーメンスープとしては、許容範囲の相違であり、好みによって調節できる範囲であった。
Ramen soup 2
In view of the result of Example 24, the amount of KCl added was set to 0.4 to 0.5% by weight, which is the maximum amount that does not give off a strange taste, and a protein degradation product (concentrated mixed seasoning liquid of Example 12) and The appropriate amount of arginine was examined.
As a result, a ramen soup with a salt reduction rate of 30 to 50% could be prepared by appropriately combining 0.2 to 1.8% by weight of protein degradation product and 0.1 to 0.5% by weight of arginine. When the amount of proteolysate increases, the inherent sweetness becomes stronger, and when the amount of arginine increases, the arginine has a unique impact taste, but for ramen soup, the tolerance range is different, and it can be adjusted according to taste. there were.
 本発明の塩味増強剤を用いて、通常の醤油と同程度に塩味を感じる減塩醤油を製造するため、塩化カリウムの濃度を一定にし、実施例12で作製したカツオ煮汁エキス酵素分解物と大豆酵素分解物の濃縮混合調味液とアルギニンの添加量を変化させて、最適な添加濃度について検討した。通常の醤油のままでは官能検査をするのに適さないので、20倍希釈した溶液を調整して、官能検査により対照品と比較した。
 表26に示す配合にて、サンプルを調製した。実施例12の濃縮混合調味液由来の塩分量が異なるため、差の分量の食塩を添加し、最終食塩濃度が0.41重量%となるよう調製した。また、アルギニンによるpHの変化はリンゴ酸を添加して、比較対照品と同じpH5.34に調整した。減塩醤油(ヤマサ減塩醤油、本醸造濃口醤油、塩分濃度8.29重量%、KCl濃度0.90重量%ヤマサ醤油株式会社製)を減塩醤油原料として用いた。原料の減塩醤油に食塩8.29重量%を再度添加して通常の醤油程度の食塩濃度に調整したものを比較対照品とした。
Using the salty taste enhancer of the present invention to produce a reduced salt soy sauce that feels as salty as normal soy sauce, the concentration of potassium chloride was kept constant, and the bonito soup extract enzyme-decomposed product and soybean produced in Example 12 The optimum addition concentration was examined by changing the amounts of the concentrated mixed seasoning liquid of enzyme degradation products and arginine. Since ordinary soy sauce is not suitable for the sensory test, a 20-fold diluted solution was prepared and compared with the control product by the sensory test.
Samples were prepared with the formulation shown in Table 26. Since the amount of salt derived from the concentrated mixed seasoning liquid of Example 12 was different, salt of the difference was added to prepare a final salt concentration of 0.41% by weight. Further, the pH change caused by arginine was adjusted to the same pH of 5.34 as that of the comparative control product by adding malic acid. Low-salt soy sauce (Yamasa low-salt soy sauce, main brewing concentrated soy sauce, salinity concentration 8.29 wt%, KCl concentration 0.90 wt% manufactured by Yamasa Soy Sauce Co., Ltd.) was used as a low-salt soy sauce raw material. A comparative control product was prepared by adding 8.29% by weight of salt again to the raw salt-reduced soy sauce and adjusting the salt concentration to the level of ordinary soy sauce.
Figure JPOXMLDOC01-appb-T000032
Figure JPOXMLDOC01-appb-T000032
 配合1~3はいずれも比較対照品と比べて、十分な塩味が感じられバランスのよい味であった。配合4、5は比較対照品と比べて塩味がかなり弱く添加量が不十分であると判断された。配合6~9では、アルギニンに対して実施例12の濃縮混合調味液の比率を多くしていくと旨味のバランスが強くなりすぎ、醤油本来のバランスと異なる方向に向かうことがわかった。アルギニン1に対して実施例12の濃縮混合調味液は2~4、特に3前後の比率で添加するのが好ましかった。 Each of Formulations 1 to 3 had a well-balanced taste with a sufficient salty taste compared to the comparative product. Formulations 4 and 5 were judged to be considerably less salty than the comparative control product, and the addition amount was insufficient. In Formulations 6-9, it was found that as the ratio of the concentrated mixed seasoning liquid of Example 12 to arginine was increased, the balance of umami became too strong and the direction was different from the original balance of soy sauce. It was preferable to add the concentrated mixed seasoning liquid of Example 12 to arginine 1 at a ratio of 2 to 4, particularly around 3.
 減塩醤油(ヤマサ減塩醤油、本醸造濃口醤油、塩分濃度8.29重量%、ヤマサ醤油株式会社製)を原料として用いて、本発明の醤油を製造した。
 表27に示す配合で減塩醤油に塩化カリウム、実施例12の濃縮混合調味液、アルギニン、リンゴ酸を添加混合した。配合4は減塩醤油に減塩分の食塩を再度添加した配合であり、通常の醤油のかわりに比較する対照品である。
 下記の配合の醤油を0.5重量%水溶液にして官能検査を行った。
 本発明品である配合1及び配合2は配合4と同程度の塩味を感じたが、配合1ではわずかに塩化カリウムのえぐ味が感じられたので、塩化カリウムの濃度は7重量%以下にするか、7重量%以上使用する場合はえぐ味のマスキング剤を併用することが好ましいことがわかった。また配合3では塩分において物足りなさを感じるものであり、3重量%程度の塩化カリウムの添加は必要であることがわかった。
The soy sauce of this invention was manufactured using the low salt soy sauce (Yamasa low salt soy sauce, this brewing thick soy sauce, the salt concentration of 8.29 weight%, Yamasa Shoyu Co., Ltd. product) as a raw material.
With the formulation shown in Table 27, potassium chloride, the concentrated mixed seasoning liquid of Example 12, arginine and malic acid were added to and mixed with the reduced salt soy sauce. Formulation 4 is a formulation in which reduced salt soy sauce is added again with reduced salt, and is a control product to be compared instead of ordinary soy sauce.
The soy sauce of the following mixing | blending was made into 0.5 weight% aqueous solution, and the sensory test was done.
Formulation 1 and Formulation 2, which are the products of the present invention, felt a saltiness similar to that of Formulation 4. However, in Formulation 1, since the slight taste of potassium chloride was felt, the concentration of potassium chloride should be 7% by weight or less. In addition, it was found that it is preferable to use a masking agent having a savory taste when it is used in an amount of 7% by weight or more. In addition, it was found that formulation 3 felt unsatisfactory in salt content, and it was necessary to add about 3% by weight of potassium chloride.
Figure JPOXMLDOC01-appb-T000033
Figure JPOXMLDOC01-appb-T000033
 原料の減塩醤油として減塩醤油(キッコーマン減塩醤油、本醸造濃口醤油、塩分濃度8.16重量%、キッコーマン醤油株式会社製)を用いて実施例27と同様に表28の配合にて本発明の醤油を製造した。
 本実施例においても実施例27の結果と同様に、配合1、2は配合3と同程度の塩味を感じる醤油であった。
Using the low-salt soy sauce (Kikkoman low-salt soy sauce, Honjozo-no-higashi soy sauce, salt concentration of 8.16% by weight, manufactured by Kikkoman Soy Sauce Co., Ltd.) Invented soy sauce was produced.
Also in the present example, as in the result of Example 27, the blends 1 and 2 were soy sauces having a saltiness similar to that of the blend 3.
Figure JPOXMLDOC01-appb-T000034
Figure JPOXMLDOC01-appb-T000034
本発明低食塩醤油を用いた食品の製造(めんつゆ)
 実施例27の配合2の低食塩醤油を用いてめんつゆを製造した。低食塩醤油32%、砂糖13%、カツオ昆布エキス5%、みりん1%、グルタミン酸ナトリウム0.5%、核酸系調味料0.05%、酵母エキス0.2%、食塩1%を使用して、市販の3倍濃縮相当の濃縮めんつゆ100mlを作成した。原材料を混ぜ合わせ、均一に溶かし、ビニールのパウチに入れ、85℃(±5℃)10分間の加熱の後に急冷し、6倍に希釈してめんつゆとした。
 低食塩醤油を用いることで、醤油由来の食塩量は通常の醤油を用いた場合の約1/2になっているにもかかわらず、めんつゆの味は通常の醤油を用いて製造したものと塩味や風味において遜色ないものであった。
Manufacture of foods using the present low salt soy sauce
Noodle soup was prepared using the low salt soy sauce of Formulation 2 of Example 27. Commercially concentrated 3 times using low salt soy sauce 32%, sugar 13%, skipjack kelp extract 5%, mirin 1%, sodium glutamate 0.5%, nucleic acid seasoning 0.05%, yeast extract 0.2%, salt 1% An equivalent 100 ml of concentrated noodle soup was made. The raw materials were mixed, melted uniformly, put in a vinyl pouch, heated at 85 ° C. (± 5 ° C.) for 10 minutes, rapidly cooled, diluted 6 times to make noodle soup.
Although the amount of salt derived from soy sauce is about ½ that of normal soy sauce, the taste of noodle soup is the same as that produced using normal soy sauce And inferior in flavor.
 本発明の塩味増強剤を用いて、通常の味噌と同程度に塩味を感じる減塩味噌を製造するため、無塩味噌粉末(宮坂醸造株式会社製、酵豆粉、食塩を添加せず味噌を製造しフリーズドライにしたもの)を用いて、食塩、塩化カリウム、実施例12で作製したカツオ煮汁エキス酵素分解物と大豆酵素分解物の濃縮混合調味液、及びアルギニンの添加量を変化させて、適切な添加濃度について検討した。本発明の塩味増強剤によるpHの変化はリンゴ酸を添加して、対照品1と同じpHに調整した。原料の無塩味噌粉末に食塩10重量%添加して通常の味噌程度の食塩濃度に調整したものを通常品(対照品1)とした。
 通常の味噌のままでは官能検査をするのに適さないので、表29の配合で製造した味噌を10倍希釈した溶液を調整して、官能検査により対照品と比較した。
 本発明品1~9のいずれにおいても、塩味増強剤が味噌の色や香りには影響を与えることはなかった。食塩添加量を6重量%に調整した本発明品1~5のうち、本発明品1は対照品1と比較して塩味がやや強く、本発明品5はやや弱く感じられたが、いずれも対照品1の味噌と遜色ない塩味であった。食塩濃度を5~3重量%に調整した本発明品6~9では、本発明品8の塩味がやや薄く感じられたが、その他はいずれも対照品1と比較して遜色ない塩味であった。これらの結果から、本発明の塩味増強剤を用いることにより50%程度減塩した味噌の製造が可能であり、減塩した味噌に塩化カリウム3~6重量%、アルギニン0.5~4重量%、蛋白質酵素分解物の混合調味液1.5~10重量%を添加し、pHを調節するのが好ましいことがわかった。
Using the salty taste enhancer of the present invention, to produce a reduced salted miso that feels as salty as normal miso, no salted miso powder (Miyasaka Brewing Co., Ltd., fermented bean powder, miso without adding salt) Manufactured and freeze-dried), salt, potassium chloride, concentrated mixed seasoning of bonito soup extract enzyme-decomposed product and soybean enzyme-decomposed product prepared in Example 12, and the amount of arginine added, Appropriate addition concentrations were studied. The pH change by the salty taste enhancer of the present invention was adjusted to the same pH as that of the control product 1 by adding malic acid. A normal product (control product 1) was prepared by adding 10% by weight of sodium chloride to the raw salt-free miso powder and adjusting the salt concentration to the level of a normal miso.
Since ordinary miso is not suitable for the sensory test, a 10-fold diluted solution of the miso prepared with the formulation shown in Table 29 was prepared and compared with the control product by the sensory test.
In any of the products 1 to 9 of the present invention, the salty taste enhancer did not affect the color and scent of miso. Among the inventive products 1 to 5 in which the amount of salt added was adjusted to 6% by weight, the inventive product 1 felt slightly more salty and the inventive product 5 felt somewhat weaker than the control product 1, but both It was a salty taste comparable to the miso of the control product 1. In the products 6 to 9 of the present invention in which the salt concentration was adjusted to 5 to 3% by weight, the salty taste of the product 8 of the present invention was felt slightly thin, but the others were all inferior to the control product 1 in saltiness. . From these results, it is possible to produce a miso salt reduced by about 50% by using the salty taste enhancer of the present invention. Potassium chloride 3-6 wt%, arginine 0.5-4 wt% It was found that it is preferable to adjust the pH by adding 1.5 to 10% by weight of a mixed seasoning solution of a protein enzyme degradation product.
Figure JPOXMLDOC01-appb-T000035
Figure JPOXMLDOC01-appb-T000035
 味噌の味におけるpHの影響を確認するために、濃度を変えた減塩味噌で味噌汁を調製し、官能検査を行った。出汁は、鰹節粉砕物に水を入れBrix1.4%、伝導食塩0.23%の出汁をとり、グルタミン酸ナトリウム、イノシン酸ナトリウム、グアニル酸ナトリウムをそれぞれ0.05%、0.0025%、0.0025%になるように添加したものを用いた。出汁の伝導食塩は0.24%であった。表30の配合で味噌汁を調製し、調整後、リンゴ酸を添加して、pHを6.35~5.11の味噌汁とした。
 配合2~3では配合1と比較して苦味があった。配合4でもやや苦味が感じられた。また、配合7ではやや酸味が強く感じられた。本発明の塩味増強剤を添加した場合、味噌汁のpHは通常の味噌汁と同程度に調整するのが好ましく、およそ5.5~5.1、好ましくは5.4~5.2の範囲に調整するのがよいことがわかった。これより、本発明の塩味増強剤を添加した場合、味噌のpHも通常の味噌と同程度に調整するのが好ましく、pH4.0~6.0に調整するのが適当である。
In order to confirm the influence of pH on the taste of miso, miso soup was prepared with reduced-salt miso with different concentrations, and a sensory test was performed. For the soup stock, water was added to the bonito milled product, and the stock of Brix 1.4% and conductive salt 0.23% was taken, and sodium glutamate, sodium inosinate, and sodium guanylate were added to 0.05%, 0.0025%, and 0.0025%, respectively. A thing was used. The conductive salt in the broth was 0.24%. Miso soup was prepared according to the formulation shown in Table 30, and after adjustment, malic acid was added to obtain a miso soup having a pH of 6.35 to 5.11.
Formulations 2 to 3 had a bitter taste compared to Formulation 1. Slight bitterness was also felt in Formulation 4. In addition, in Formulation 7, a slightly strong acidity was felt. When the salty taste enhancer of the present invention is added, the pH of miso soup is preferably adjusted to the same level as that of normal miso soup, and is adjusted to a range of approximately 5.5 to 5.1, preferably 5.4 to 5.2. I found it good to do. Accordingly, when the salty taste enhancer of the present invention is added, the pH of the miso is preferably adjusted to the same level as normal miso, and it is appropriate to adjust the pH to 4.0 to 6.0.
Figure JPOXMLDOC01-appb-T000036
Figure JPOXMLDOC01-appb-T000036
 市販の減塩味噌に本願発明の塩味増強剤を添加して、本発明の効果を確認した。
 市販の塩分50%カット味噌(マルコメ株式会社製「おいしく塩分1/2」、みそ100gあたり食塩6.0g含有)10gに塩化カリウム0.35g、アルギニン0.4g、実施例12の濃縮混合調味液1g、リンゴ酸0.15g、水88.1gを添加、混合して官能検査を行った。対照品には上記減塩味噌10gに食塩0.62g、水89.38gを添加したものを用いた。本発明の配合は対照品と遜色ない塩味がするものであり、異味等はなかった。本発明で用いる塩味増強剤は、減塩味噌に添加するだけで効果を発揮することが確認された。
The effect of the present invention was confirmed by adding the salty taste enhancer of the present invention to a commercially available reduced salt miso.
Commercially available 50% salt-cut miso (“Delicious salt 1/2” manufactured by Marcome Co., Ltd. containing 6.0 g of salt per 100 g of miso) 10 g of potassium chloride 0.35 g, arginine 0.4 g, concentrated mixed seasoning solution of Example 12 1 g, 0.15 g of malic acid, and 88.1 g of water were added and mixed to perform a sensory test. As a control product, 10 g of the reduced salt miso was added with 0.62 g of salt and 89.38 g of water. The formulation of the present invention had a salty taste comparable to that of the control product, and there was no off-taste. It was confirmed that the salty taste enhancer used in the present invention exerts its effect only by adding it to the reduced salt miso.
食塩代替調味料の製造
 粉末化後、表31の配合となるように、実施例12の濃縮混合物とアルギニンと塩化カリウムと食塩とデキストリンを水に溶解させ、pH5.5となるようにリンゴ酸を用いて調整した。この混合液をドライアイス上で凍結させ、凍結乾燥機にてフリーズドライを行ない、食塩代替調味料を製造した。評価結果を表31に示した。結果、対照品1より塩分を50%削減した本発明品2、5,6、9、10は対照品1と比較して同等或いはそれよりやや強い塩味となり、苦味や異味がなく良好であった。
Preparation of salt substitute seasoning After powdering, the concentrated mixture of Example 12, arginine, potassium chloride, salt and dextrin were dissolved in water so as to have the composition shown in Table 31, and malic acid was added to a pH of 5.5. Adjusted. This mixed solution was frozen on dry ice and freeze-dried with a freeze dryer to produce a salt substitute seasoning. The evaluation results are shown in Table 31. As a result, the present invention products 2, 5, 6, 9, and 10 in which the salt content was reduced by 50% from the control product 1 were equivalent to or slightly stronger than those of the control product 1, and were good without any bitterness or taste. .
Figure JPOXMLDOC01-appb-T000037
Figure JPOXMLDOC01-appb-T000037
 本発明により、優れた塩味増強剤が提供され、減塩を目的とした時の塩味の不足を補うことが可能となり、風味の優れた各種減塩食品を提供することができる。 DETAILED DESCRIPTION OF THE INVENTION According to the present invention, an excellent salty taste enhancer is provided, and it becomes possible to make up for the shortage of salty taste when aiming at reducing the salt, and various low-salt foods with excellent flavor can be provided.

Claims (12)

  1.  動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物、塩化カリウム、塩基性アミノ酸、グルコン酸ナトリウムを含有することを特徴とする塩味増強剤。 A salty taste enhancer comprising a mixture of an enzymatic degradation product of animal protein and a degradation product of plant protein, potassium chloride, a basic amino acid, and sodium gluconate.
  2.  酵素分解物が蛋白加水分解酵素により処理されたものである、請求項1の塩味増強剤。 The salty taste enhancer according to claim 1, wherein the enzymatic degradation product is treated with a proteolytic enzyme.
  3.  動物蛋白質が魚介類の蛋白質である請求項1又は2の塩味増強剤。 The salty taste enhancer according to claim 1 or 2, wherein the animal protein is a seafood protein.
  4.  動物蛋白質が魚介類エキスである請求項1ないし3いずれかの塩味増強剤。 The salty taste enhancer according to any one of claims 1 to 3, wherein the animal protein is a seafood extract.
  5.  植物蛋白質が大豆、小麦、トウモロコシのいずれかの蛋白質である請求項1ないし4いずれかの塩味増強剤。 The salty taste enhancer according to any one of claims 1 to 4, wherein the plant protein is a protein of soybean, wheat or corn.
  6.  動物蛋白質の酵素分解物と植物蛋白質の酵素分解物を1:100-100:1の比率で含有する請求項1ないし5いずれかの塩味増強剤。 6. The salty taste enhancer according to any one of claims 1 to 5, comprising an enzymatic degradation product of an animal protein and an enzymatic degradation product of a plant protein in a ratio of 1: 100-100: 1.
  7.  塩基性アミノ酸がアルギニンである、請求項1ないし6いずれかの塩味増強剤。 The salty taste enhancer according to any one of claims 1 to 6, wherein the basic amino acid is arginine.
  8.  さらに塩化マグネシウム又はにがりを含有する請求項1ないし7いずれかの塩味増強剤。 The salty taste enhancer according to any one of claims 1 to 7, further comprising magnesium chloride or bittern.
  9.  pHを4~8に調整したものである、請求項1ないし8いずれかの塩味増強剤。 The salty taste enhancer according to any one of claims 1 to 8, wherein the pH is adjusted to 4 to 8.
  10.  請求項1ないし9いずれかの塩味増強剤を、食塩を含有する食品に添加することを特徴とする塩味の増強方法。 A method for enhancing salty taste, which comprises adding the salty taste enhancer according to any one of claims 1 to 9 to a food containing salt.
  11.  請求項1ないし9いずれかの塩味増強剤を含有する飲食品。 A food or drink containing the salty taste enhancer according to any one of claims 1 to 9.
  12.  通常よりも食塩含有量が低減された飲食品である請求項11の飲食品。 The food / beverage product according to claim 11, wherein the food / beverage product has a salt content reduced more than usual.
PCT/JP2010/066048 2009-09-18 2010-09-16 Salty taste-enhancers and foods or drinks containing same WO2011034133A1 (en)

Applications Claiming Priority (12)

Application Number Priority Date Filing Date Title
JP2009217558A JP2011062169A (en) 2009-09-18 2009-09-18 Boiled rice or noodle cooked product including salty taste enhancing agent
JP2009-217556 2009-09-18
JP2009-217560 2009-09-18
JP2009-217559 2009-09-18
JP2009217557A JP5628500B2 (en) 2009-09-18 2009-09-18 Soup for noodles containing salty taste enhancer or soup for noodles
JP2009217556A JP5628499B2 (en) 2009-09-18 2009-09-18 Low salt soy sauce or low salt soy seasoning containing salty taste enhancer
JP2009-217561 2009-09-18
JP2009217561A JP2011062172A (en) 2009-09-18 2009-09-18 Seasoning substitute for salt, including salt and salty taste enhancing agent
JP2009-217558 2009-09-18
JP2009217560A JP5628502B2 (en) 2009-09-18 2009-09-18 Salty taste enhancer and food and drink containing the same
JP2009-217557 2009-09-18
JP2009217559A JP5628501B2 (en) 2009-09-18 2009-09-18 Low salt miso or low salt miso seasoning containing salty taste enhancer

Publications (1)

Publication Number Publication Date
WO2011034133A1 true WO2011034133A1 (en) 2011-03-24

Family

ID=43758734

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2010/066048 WO2011034133A1 (en) 2009-09-18 2010-09-16 Salty taste-enhancers and foods or drinks containing same

Country Status (1)

Country Link
WO (1) WO2011034133A1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669757A (en) * 2012-05-24 2012-09-19 马胜清 Diced pickle soup jelly
WO2014034965A1 (en) * 2012-09-03 2014-03-06 味の素株式会社 Method for producing chinese noodles, and formulation for modifying chinese noodles
WO2014034176A1 (en) * 2012-08-30 2014-03-06 日清オイリオグループ株式会社 Granules and process for producing granules
JP2015012811A (en) * 2013-07-03 2015-01-22 キッコーマン株式会社 Chicken extract-containing soup
WO2021013576A1 (en) * 2019-07-22 2021-01-28 Unilever Ip Holdings B.V. Process for the preparation of a food product

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07289198A (en) * 1994-04-15 1995-11-07 Soc Prod Nestle Sa Method of increasing salty taste of food or drink
WO1998002051A1 (en) * 1996-07-15 1998-01-22 Fujisawa Pharmaceutical Co., Ltd. Functional sodium chloride compositions
WO2001039613A1 (en) * 1999-11-29 2001-06-07 Kyowa Hakko Kogyo Co., Ltd. Method of strengthenig the taste of sodium chloride, agent for strengthening the taste of sodium chloride, sodium chloride-taste seasoning and food having strengthened taste of sodium chloride
JP2008289426A (en) * 2007-05-25 2008-12-04 Nissin Foods Holdings Co Ltd Edible salt substitute, low-salt processed food and method for producing the food
JP2009148216A (en) * 2007-12-21 2009-07-09 Nippon Suisan Kaisha Ltd Salty-taste enhancer and method for producing the same
WO2009113563A1 (en) * 2008-03-14 2009-09-17 日本水産株式会社 Saltiness-strengthening agent and food or drink containing the same
WO2009119503A1 (en) * 2008-03-24 2009-10-01 日本水産株式会社 Salty taste enhancing agent and food or drink containing the same

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07289198A (en) * 1994-04-15 1995-11-07 Soc Prod Nestle Sa Method of increasing salty taste of food or drink
WO1998002051A1 (en) * 1996-07-15 1998-01-22 Fujisawa Pharmaceutical Co., Ltd. Functional sodium chloride compositions
WO2001039613A1 (en) * 1999-11-29 2001-06-07 Kyowa Hakko Kogyo Co., Ltd. Method of strengthenig the taste of sodium chloride, agent for strengthening the taste of sodium chloride, sodium chloride-taste seasoning and food having strengthened taste of sodium chloride
JP2008289426A (en) * 2007-05-25 2008-12-04 Nissin Foods Holdings Co Ltd Edible salt substitute, low-salt processed food and method for producing the food
JP2009148216A (en) * 2007-12-21 2009-07-09 Nippon Suisan Kaisha Ltd Salty-taste enhancer and method for producing the same
WO2009113563A1 (en) * 2008-03-14 2009-09-17 日本水産株式会社 Saltiness-strengthening agent and food or drink containing the same
WO2009119503A1 (en) * 2008-03-24 2009-10-01 日本水産株式会社 Salty taste enhancing agent and food or drink containing the same

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669757A (en) * 2012-05-24 2012-09-19 马胜清 Diced pickle soup jelly
WO2014034176A1 (en) * 2012-08-30 2014-03-06 日清オイリオグループ株式会社 Granules and process for producing granules
CN104602539A (en) * 2012-08-30 2015-05-06 日清奥利友集团株式会社 Granules and process for producing granules
JP5828962B2 (en) * 2012-08-30 2015-12-09 日清オイリオグループ株式会社 Method for producing granulated food product for people with difficulty in chewing / swallowing and method for producing food product for those having difficulty in chewing / swallowing
JPWO2014034176A1 (en) * 2012-08-30 2016-08-08 日清オイリオグループ株式会社 Method for producing granulated food product for people with difficulty in chewing / swallowing and method for producing food product for those having difficulty in chewing / swallowing
WO2014034965A1 (en) * 2012-09-03 2014-03-06 味の素株式会社 Method for producing chinese noodles, and formulation for modifying chinese noodles
JP2015012811A (en) * 2013-07-03 2015-01-22 キッコーマン株式会社 Chicken extract-containing soup
WO2021013576A1 (en) * 2019-07-22 2021-01-28 Unilever Ip Holdings B.V. Process for the preparation of a food product

Similar Documents

Publication Publication Date Title
JP5057492B2 (en) Salty taste enhancer and food and drink containing the same
JP5628502B2 (en) Salty taste enhancer and food and drink containing the same
US8409653B2 (en) Salty taste enhancer and food or drink containing the same
JP4445691B2 (en) Salty taste enhancing method, salty taste enhancing agent, salty taste seasoning, and salty taste enhanced food
JP5628499B2 (en) Low salt soy sauce or low salt soy seasoning containing salty taste enhancer
JP5156361B2 (en) Salty taste enhancer and method for producing the same
JP5680815B2 (en) Method for producing potassium chloride-containing food and drink, and potassium chloride-containing food and drink obtained by the production method
KR100971010B1 (en) MSG-substitute seasonings using salt-fermented anchovy sauce concentrates and a preparation method thereof
JP5634069B2 (en) Liquid seasoning with improved taste
US20070184176A1 (en) Seasoning composition, seasoning material, and process for producing foods using the same
US20080193591A1 (en) Taste Improving Agent for Food and Beverage Containing Potassium Chloride, Process for Producing Food and Beverage Containing Potassium Chloride and Food and Beverage Containing Potassium Chloride Produced by the Process
WO2011034133A1 (en) Salty taste-enhancers and foods or drinks containing same
JP2011062172A (en) Seasoning substitute for salt, including salt and salty taste enhancing agent
CN106262576B (en) Salty taste enhancer
JP4821888B2 (en) Method for producing natural kokumi seasoning, natural kokumi seasoning obtained by the same method, and use thereof
JP5628501B2 (en) Low salt miso or low salt miso seasoning containing salty taste enhancer
KR100859099B1 (en) Kokumi enhancer for food or seasoning
JP5628500B2 (en) Soup for noodles containing salty taste enhancer or soup for noodles
JP2011062169A (en) Boiled rice or noodle cooked product including salty taste enhancing agent

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10817246

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 10817246

Country of ref document: EP

Kind code of ref document: A1