WO2022210582A1 - Lactic acid bacteria-fermented seasoning that improves salty taste - Google Patents
Lactic acid bacteria-fermented seasoning that improves salty taste Download PDFInfo
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- WO2022210582A1 WO2022210582A1 PCT/JP2022/015131 JP2022015131W WO2022210582A1 WO 2022210582 A1 WO2022210582 A1 WO 2022210582A1 JP 2022015131 W JP2022015131 W JP 2022015131W WO 2022210582 A1 WO2022210582 A1 WO 2022210582A1
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- Prior art keywords
- lactic acid
- weight
- potassium chloride
- chloride
- acid bacteria
- Prior art date
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 100
- 239000004310 lactic acid Substances 0.000 title claims abstract description 50
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 50
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 31
- 235000019643 salty taste Nutrition 0.000 title claims abstract description 26
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical group [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 76
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 71
- 239000001103 potassium chloride Substances 0.000 claims abstract description 38
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 38
- 239000011780 sodium chloride Substances 0.000 claims abstract description 36
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000013305 food Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 12
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 9
- 229930195725 Mannitol Natural products 0.000 claims abstract description 9
- 239000000594 mannitol Substances 0.000 claims abstract description 9
- 235000010355 mannitol Nutrition 0.000 claims abstract description 9
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 34
- 235000019600 saltiness Nutrition 0.000 claims description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 17
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 3
- 229910052708 sodium Inorganic materials 0.000 abstract description 2
- 239000011734 sodium Substances 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 13
- 239000011259 mixed solution Substances 0.000 description 13
- 230000000694 effects Effects 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 8
- 239000007864 aqueous solution Substances 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- 230000035622 drinking Effects 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 239000012228 culture supernatant Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
- 229940041514 candida albicans extract Drugs 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 239000013028 medium composition Substances 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241001468196 Leuconostoc pseudomesenteroides Species 0.000 description 1
- 108020000290 Mannitol dehydrogenase Proteins 0.000 description 1
- 241000006364 Torula Species 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 230000002238 attenuated effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- -1 irritating taste Chemical compound 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000012533 medium component Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
Definitions
- the present invention relates to a method for combining the saltiness of sodium chloride and potassium chloride using a seasoning obtained by fermentation of lactic acid bacteria.
- Patent Document 1 describes that glutamic acid reduces the unpleasant taste of potassium chloride.
- Patent Document 2 describes that amino acids and organic acids reinforce the salty taste of salt with reduced salt content
- Patent Document 3 discloses edible salt whose salty taste is reinforced with lactic acid and acetic acid.
- Patent Document 4 describes that erythritol enhances the salty taste of reduced-salt foods. The sense of incongruity caused by this has not yet been resolved.
- An object of the present invention is to provide a method for eliminating the sense of discomfort caused by the time difference between the salty tastes of foods containing sodium chloride and potassium chloride, and for imparting a unified salty taste.
- the present invention (1) Lactic acid bacteria fermentation containing 5 to 70% by weight of mannitol, 1.5 to 20% by weight of lactic acid, 1 to 10% by weight of acetic acid, and 1 to 10% by weight of sodium glutamate per dry weight of the lactic acid bacteria-fermented seasoning.
- a method of combining the salty taste of sodium chloride and potassium chloride characterized in that a seasoning is added to a food containing sodium chloride and potassium chloride; (2) The method of combining saltiness of sodium chloride and potassium chloride according to (1) above, wherein the weight ratio of sodium chloride and potassium chloride is 99:1 to 40:60; (3) A lactic acid bacteria-fermented seasoning containing 5 to 70% by weight of mannitol, 1.5 to 20% by weight of lactic acid, 1 to 10% by weight of acetic acid, and 1 to 10% by weight of sodium glutamate per dry weight, and chloride It relates to foods containing sodium and potassium chloride.
- lactic acid bacteria fermented seasoning having a specific composition
- a food containing sodium chloride and potassium chloride it is possible to eliminate the discomfort due to the time difference of the salty taste and combine it into one salty taste.
- the lactic acid bacteria-fermented seasoning used in the present invention does not have a strong taste by itself, and is effective even when added in a small amount. can.
- the food containing sodium chloride and potassium chloride of the present invention may be a seasoning containing sodium chloride and potassium chloride, or a food containing sodium chloride and potassium chloride.
- Sodium chloride and potassium chloride used in the present invention may be those that can be used as foods, and for example, salt, potassium chloride as a food additive, natural products such as seawater, or compositions containing them may be used.
- the sodium chloride:potassium chloride weight ratio in the food containing sodium chloride and potassium chloride of the present invention is preferably 99:1 to 40:60.
- the weight ratio of sodium chloride exceeds 99%, the effect of addition of the lactic acid bacteria-fermented seasoning is small because the discomfort due to the time lag in salty taste is inherently small. Moreover, when potassium chloride exceeds 60%, it becomes difficult to cover the discomfort even by adding the lactic acid bacteria-fermented seasoning. Furthermore, with 100% potassium chloride, the addition of the lactic acid bacteria-fermented seasoning may rather enhance the bitterness.
- combining the salty tastes means to make the taste of sodium chloride and potassium chloride feel as a single salty taste without causing a sense of discomfort due to the time difference between the tastes.
- the lactic acid fermented seasoning used in the present invention contains mannitol in an amount of 5 to 70% by weight, preferably 10 to 60% by weight, more preferably 15 to 55% by weight, lactic acid in an amount of 1.5 to 20% by weight, preferably 4 to 15% by weight. It contains 1 to 10% by weight, preferably 1.5 to 10% by weight, of acetic acid and 1 to 10% by weight, preferably 1.5 to 7% by weight of sodium glutamate.
- the lactic acid bacteria-fermented seasoning having the above-mentioned composition used in the present invention is a culture solution obtained by inoculating lactic acid bacteria in a liquid medium and culturing the bacteria.
- Lactic acid bacteria used for producing lactic acid bacteria-fermented seasonings are not particularly limited as long as they express mannitol-2-dehydrogenase and can be used for food production.
- the genus Lactobacillus, the genus Leuconostoc and the like can be used.
- the yeast extract used in the medium for lactic acid fermentation can be produced from arbitrary raw materials such as torula yeast, brewer's yeast, and baker's yeast.
- fructose is used as a medium composition.
- fructose and glucose can be used in combination.
- components such as a nitrogen source, a carbon source, and vitamins necessary for lactic acid fermentation, which are added to the medium during normal lactic acid fermentation, may be added.
- the aforementioned medium composition is mixed by a method generally used when fermenting lactic acid bacteria.
- lactic acid bacteria For example, 100 to 150 g/L of fructose and 10 to 50 g/L of yeast extract are mixed and sterilized by heating. After cooling, the lactic acid bacteria are cultured. 10 to 60 g/L of glucose can also be used together as a medium component.
- the culture conditions for obtaining the lactic acid bacteria-fermented seasoning can be the temperature and pH generally employed in lactic acid bacteria fermentation. Although it varies depending on the strain used, it is generally cultured at 20-40°C, preferably 25-30°C. Furthermore, semi-anaerobic conditions are preferred.
- the pH of the culture solution decreases due to the production of organic acids, so that the pH during cultivation is adjusted with sodium hydroxide, potassium hydroxide, etc. so as to maintain a pH suitable for the growth of lactic acid bacteria.
- sodium hydroxide is appropriately added to adjust the pH to 5.0 to 6.0.
- the lactic acid bacteria-fermented seasoning can be obtained by collecting the culture supernatant. Specifically, after completion of the culture, the pH of the medium is appropriately adjusted using sodium hydroxide, potassium hydroxide, or the like, if necessary. After heat treatment, the product of the present invention can be obtained by removing the cells by centrifugation or filter filtration and collecting the culture supernatant. The collected culture supernatant may be used as it is, or may be added with an excipient such as dextrin. It is also possible to concentrate and dry after adding excipients. There are no particular limitations on the drying method, and known drying methods such as spray drying, drum drying, and freeze-drying can be used.
- the amount of the lactic acid bacteria-fermented seasoning to be added is not particularly limited, but it is preferably 0.5 to 20% by weight based on the total weight of sodium chloride and potassium chloride. If the amount added is 0.5% by weight or less, the effect cannot be said to be sufficient.
- Glucose 60 g/L, fructose 150 g/L, yeast extract "Ajitop” (manufactured by Kohjin Life Sciences) 50 g/L were mixed and sterilized to prepare a medium.
- Lactic acid bacteria Leuconostoc pseudomesenteroides (ATC12291)
- ATC12291 yeast extract
- 1 L of the medium and 10 ml of the precultured lactic acid bacteria were placed in a 2 L jar fermenter and cultured at 30°C. Aeration was not performed, and semi-anaerobic conditions were set with a stirring speed of 70 rpm.
- the pH of the culture solution was controlled to 5.3 with sodium hydroxide, and the culture was continued for 96 hours.
- the pH was adjusted to 6.0 with sodium hydroxide, and after heating at 90° C. for 10 minutes, centrifugation was performed at 8000 rpm for 10 minutes to separate the cells and collect the culture supernatant.
- the recovered supernatant was concentrated with an evaporator to obtain a seasoning with a Brix of 70%, which was designated as sample 1.
- the mannitol content in the sample 1 was 50% by weight.
- HPLC HPLC was used for the analysis of mannitol, and the measurement conditions were detector: RI, mobile phase: ultrapure water, column: SUGAR SP0810, column temperature: 80° C., flow rate: 0.7 ml/min.
- acetic acid and lactic acid were measured using "Shimadzu Prominence organic acid analysis system".
- the glutamic acid content was measured by an amino acid analyzer L8800 (manufactured by HITACHI) according to a conventional method. As a result, sample 1 contained 8% by weight of lactic acid and 4% by weight of acetic acid.
- Example 1 Effect of addition to sodium chloride and potassium chloride Salty aqueous solutions (1) to (5) were prepared. (1) 0.8% by weight sodium chloride aqueous solution (2) 0.8% by weight potassium chloride (food additive standard) aqueous solution (3) 75:25 mixed aqueous solution of (1) and (2) above (4) Aqueous solution obtained by mixing above (1) and (2) at 60:40.
- Table 1 shows the evaluation results of the sensory test.
- Example 2 Mixed solution 1, mixed solution 2, and mixed solution 3, which are mixed solutions of sodium chloride and potassium chloride, were prepared, and 0.02% by weight or 0.05% by weight of the lactic acid bacteria fermented seasoning of sample 1 was added to each sample A, which is a solution. , sample B, sample C, sample D, sample E, and sample F were produced. The composition is shown in Table 2.
- Each sample was sensory evaluated by 10 panelists. Rating 1 After drinking a small amount of mixed solution 1 and sample A, the tastes were compared, and the subjects were asked to answer whether sample A was clearly closer to the salty taste of salt than mixed solution 1, that is, whether they could clearly feel the effect of adding 0.02% of the lactic acid bacteria fermented seasoning. . After drinking a small amount of mixed solution 1 and sample B, the tastes were compared, and the subjects were asked to answer whether the taste of sample B was clearly closer to the salty taste of salt than mixed solution 1, that is, whether they could clearly feel the effect of adding 0.05% of the lactic acid bacteria fermented seasoning. . Evaluation 2 After drinking a small amount of mixed solution 2 and sample C, the taste was compared. .
- Table 3 shows the number of people out of 10 who answered that there was a clear effect and the number of people who answered that they did not feel a clear effect in the sensory evaluation in the system of evaluation 1.
- Table 4 shows the number of people out of 10 who answered that the product clearly had an effect and the number of people who answered that they did not feel a clear effect in the sensory evaluation in the system of evaluation 2.
- Table 5 shows the number of 10 persons who answered that the product was clearly effective and the number of persons who answered that they did not feel a clear effect in the sensory evaluation in the system of evaluation 3.
Abstract
[Problem] The present invention addresses the problem of providing a method for eliminating, in food in which a portion of sodium chloride is replaced with potassium chloride mainly for sodium restriction, an unnatural feeling caused by a time difference between the salty tastes of sodium chloride and potassium chloride to obtain an integrated single salty taste. [Solution] According to the present invention, by adding, to food containing sodium chloride and potassium chloride, a lactic acid bacteria-fermented seasoning containing 5-70 wt% of mannitol, 1.5-20 wt% of lactic acid, 1-10 wt% of acetic acid, and 1-10 wt% of sodium glutamate, the salty tastes of the sodium chloride and the potassium chloride can be integrated into a single taste.
Description
本発明は、乳酸菌発酵により得られる調味料を用いて、塩化ナトリウムと塩化カリウムの塩味をまとめる方法に係るものである。
The present invention relates to a method for combining the saltiness of sodium chloride and potassium chloride using a seasoning obtained by fermentation of lactic acid bacteria.
従来から、高血圧の原因となる食品中のナトリウムを低減するために、食品に用いる塩化ナトリウムの一部を塩化カリウムに置き換えることが行われてきている。しかしながら、塩化ナトリウムと塩化カリウムとでは、口に入ってから塩味を呈するまでの時間が異なるため、これらの混合物を摂食した際には、その呈味の時間差に違和感を感じることが多い。すなわち、口に入れた直後に一旦塩味がピークに達し、その塩味が減衰した頃に、また異質の塩味が出てくるため、まとまりのない塩味として感じることとなる。
BACKGROUND ART Conventionally, in order to reduce sodium in food, which causes hypertension, part of sodium chloride used in food has been replaced with potassium chloride. However, sodium chloride and potassium chloride differ in the time it takes for them to develop a salty taste after they enter the mouth. That is, the salty taste peaks immediately after being put in the mouth, and when the salty taste is attenuated, a different salty taste appears again, so that the salty taste is perceived as incoherent.
これまで、塩化カリウムの刺激味、苦味、エグ味などといった不快味を低減させる方法は多く見出されてきた。たとえば特許文献１では、グルタミン酸が塩化カリウムの不快味を低減させることが記載されている。
また、塩化ナトリウムの塩味を増強させる方法も多く見出されている。特許文献２には、アミノ酸や有機酸が減塩された食塩の塩味を補強することが記載されており、特許文献３には乳酸や酢酸により塩味を補強された食用塩が示されている。
その他、特許文献４には、エリスリトールが減塩された食品の塩味を増強することが記載されている
しかしながら、これらの方法によっても、塩化ナトリウムと塩化カリウムを併用した場合に起こる、呈味の時間差による違和感については、いまだ解決されていない。 Until now, many methods have been found to reduce the unpleasant taste of potassium chloride such as irritating taste, bitter taste and harsh taste. For example, Patent Document 1 describes that glutamic acid reduces the unpleasant taste of potassium chloride.
Also, many methods have been found to enhance the salty taste of sodium chloride. Patent Document 2 describes that amino acids and organic acids reinforce the salty taste of salt with reduced salt content, and Patent Document 3 discloses edible salt whose salty taste is reinforced with lactic acid and acetic acid.
In addition, Patent Document 4 describes that erythritol enhances the salty taste of reduced-salt foods. The sense of incongruity caused by this has not yet been resolved.
また、塩化ナトリウムの塩味を増強させる方法も多く見出されている。特許文献２には、アミノ酸や有機酸が減塩された食塩の塩味を補強することが記載されており、特許文献３には乳酸や酢酸により塩味を補強された食用塩が示されている。
その他、特許文献４には、エリスリトールが減塩された食品の塩味を増強することが記載されている
しかしながら、これらの方法によっても、塩化ナトリウムと塩化カリウムを併用した場合に起こる、呈味の時間差による違和感については、いまだ解決されていない。 Until now, many methods have been found to reduce the unpleasant taste of potassium chloride such as irritating taste, bitter taste and harsh taste. For example, Patent Document 1 describes that glutamic acid reduces the unpleasant taste of potassium chloride.
Also, many methods have been found to enhance the salty taste of sodium chloride. Patent Document 2 describes that amino acids and organic acids reinforce the salty taste of salt with reduced salt content, and Patent Document 3 discloses edible salt whose salty taste is reinforced with lactic acid and acetic acid.
In addition, Patent Document 4 describes that erythritol enhances the salty taste of reduced-salt foods. The sense of incongruity caused by this has not yet been resolved.
本発明の課題は、塩化ナトリウムと塩化カリウムを含有する食品において、それぞれの塩味の時間差による違和感を解消し、一つにまとまった塩味にするための方法である。
An object of the present invention is to provide a method for eliminating the sense of discomfort caused by the time difference between the salty tastes of foods containing sodium chloride and potassium chloride, and for imparting a unified salty taste.
この課題を解決するために、本発明者らは鋭意研究の結果、塩化ナトリウムと塩化カリウムを含有する食品に、マンニトールを５～７０重量％、乳酸を１．５～２０重量％、酢酸を１～１０重量％、グルタミン酸ナトリウムを１～１０重量％含有する乳酸菌発酵調味料を添加することで、前記塩化ナトリウムと塩化カリウムの塩味をまとめられることを見出した。
In order to solve this problem, the present inventors have conducted intensive research and found that foods containing sodium chloride and potassium chloride contain 5 to 70% by weight of mannitol, 1.5 to 20% by weight of lactic acid, and 1% of acetic acid. It was found that the saltiness of the sodium chloride and potassium chloride can be combined by adding a lactic acid bacteria-fermented seasoning containing ~10% by weight and 1 to 10% by weight of sodium glutamate.
すなわち本発明は、
（１）乳酸菌発酵調味料の乾燥重量あたり、マンニトールを５～７０重量％、乳酸を１．５～２０重量％、酢酸を１～１０重量％、グルタミン酸ナトリウムを１～１０重量％含有する乳酸菌発酵調味料を、塩化ナトリウムと塩化カリウムを含有する食品に添加することを特徴とする、前記塩化ナトリウムと塩化カリウムの塩味をまとめる方法、
（２）前記の方法において、塩化ナトリウムと塩化カリウムの重量比が９９：１～４０：６０である、前記（１）に記載の塩化ナトリウムと塩化カリウムの塩味をまとめる方法、
（３）乾燥重量あたり、マンニトールを５～７０重量％、乳酸を１．５～２０重量％、酢酸を１～１０重量％、グルタミン酸ナトリウムを１～１０重量％含有する乳酸菌発酵調味料と、塩化ナトリウムおよび塩化カリウムを含有させた食品
に係るものである。 That is, the present invention
(1) Lactic acid bacteria fermentation containing 5 to 70% by weight of mannitol, 1.5 to 20% by weight of lactic acid, 1 to 10% by weight of acetic acid, and 1 to 10% by weight of sodium glutamate per dry weight of the lactic acid bacteria-fermented seasoning. A method of combining the salty taste of sodium chloride and potassium chloride, characterized in that a seasoning is added to a food containing sodium chloride and potassium chloride;
(2) The method of combining saltiness of sodium chloride and potassium chloride according to (1) above, wherein the weight ratio of sodium chloride and potassium chloride is 99:1 to 40:60;
(3) A lactic acid bacteria-fermented seasoning containing 5 to 70% by weight of mannitol, 1.5 to 20% by weight of lactic acid, 1 to 10% by weight of acetic acid, and 1 to 10% by weight of sodium glutamate per dry weight, and chloride It relates to foods containing sodium and potassium chloride.
（１）乳酸菌発酵調味料の乾燥重量あたり、マンニトールを５～７０重量％、乳酸を１．５～２０重量％、酢酸を１～１０重量％、グルタミン酸ナトリウムを１～１０重量％含有する乳酸菌発酵調味料を、塩化ナトリウムと塩化カリウムを含有する食品に添加することを特徴とする、前記塩化ナトリウムと塩化カリウムの塩味をまとめる方法、
（２）前記の方法において、塩化ナトリウムと塩化カリウムの重量比が９９：１～４０：６０である、前記（１）に記載の塩化ナトリウムと塩化カリウムの塩味をまとめる方法、
（３）乾燥重量あたり、マンニトールを５～７０重量％、乳酸を１．５～２０重量％、酢酸を１～１０重量％、グルタミン酸ナトリウムを１～１０重量％含有する乳酸菌発酵調味料と、塩化ナトリウムおよび塩化カリウムを含有させた食品
に係るものである。 That is, the present invention
(1) Lactic acid bacteria fermentation containing 5 to 70% by weight of mannitol, 1.5 to 20% by weight of lactic acid, 1 to 10% by weight of acetic acid, and 1 to 10% by weight of sodium glutamate per dry weight of the lactic acid bacteria-fermented seasoning. A method of combining the salty taste of sodium chloride and potassium chloride, characterized in that a seasoning is added to a food containing sodium chloride and potassium chloride;
(2) The method of combining saltiness of sodium chloride and potassium chloride according to (1) above, wherein the weight ratio of sodium chloride and potassium chloride is 99:1 to 40:60;
(3) A lactic acid bacteria-fermented seasoning containing 5 to 70% by weight of mannitol, 1.5 to 20% by weight of lactic acid, 1 to 10% by weight of acetic acid, and 1 to 10% by weight of sodium glutamate per dry weight, and chloride It relates to foods containing sodium and potassium chloride.
本発明によると、塩化ナトリウムと塩化カリウムを含む食品に、特定の組成を有する乳酸菌発酵調味料を少量添加するだけで、その塩味の時間差による違和感を解消し、一つの塩味にまとめることができる。
本発明に用いる乳酸菌発酵調味料は、それ自体には強い呈味性が無く、また添加量もわずかで効果があるため、食品の塩味以外の呈味に大きな影響を与えることなく使用することができる。 According to the present invention, by simply adding a small amount of a lactic acid bacteria fermented seasoning having a specific composition to a food containing sodium chloride and potassium chloride, it is possible to eliminate the discomfort due to the time difference of the salty taste and combine it into one salty taste.
The lactic acid bacteria-fermented seasoning used in the present invention does not have a strong taste by itself, and is effective even when added in a small amount. can.
本発明に用いる乳酸菌発酵調味料は、それ自体には強い呈味性が無く、また添加量もわずかで効果があるため、食品の塩味以外の呈味に大きな影響を与えることなく使用することができる。 According to the present invention, by simply adding a small amount of a lactic acid bacteria fermented seasoning having a specific composition to a food containing sodium chloride and potassium chloride, it is possible to eliminate the discomfort due to the time difference of the salty taste and combine it into one salty taste.
The lactic acid bacteria-fermented seasoning used in the present invention does not have a strong taste by itself, and is effective even when added in a small amount. can.
以下、本発明を詳細に説明する。
本発明の、塩化ナトリウムと塩化カリウムを含有する食品とは、塩化ナトリウムと塩化カリウムを配合した調味料でも良く、また塩化ナトリウムと塩化カリウムを含有している食品でも良い。本発明に用いる塩化ナトリウム、塩化カリウムは食品として用い得るものであればよく、例えば食塩、食品添加物の塩化カリウム、海水のような天然物、またはそれらを含んだ組成物を用いてもよい。
本発明の塩化ナトリウムと塩化カリウムを含有する食品における、塩化ナトリウム：塩化カリウムの重量比は９９：１～４０：６０であることが望ましい。塩化ナトリウムの重量比が９９％を超える場合、塩味の時間差による違和感がもともと少ないため、乳酸菌発酵調味料の添加効果は少ない。また、塩化カリウムが６０％を超えると、乳酸菌発酵調味料の添加によっても違和感をカバーすることが難しくなる。さらに、塩化カリウム１００％では乳酸菌発酵調味料の添加により、むしろ苦味が増強されてしまうことがある。
本発明において、塩味をまとめるとは、塩化ナトリウムと塩化カリウムの呈味の時間差による違和感を感じさせず、一つの塩味として感じさせるようにすることである。 The present invention will be described in detail below.
The food containing sodium chloride and potassium chloride of the present invention may be a seasoning containing sodium chloride and potassium chloride, or a food containing sodium chloride and potassium chloride. Sodium chloride and potassium chloride used in the present invention may be those that can be used as foods, and for example, salt, potassium chloride as a food additive, natural products such as seawater, or compositions containing them may be used.
The sodium chloride:potassium chloride weight ratio in the food containing sodium chloride and potassium chloride of the present invention is preferably 99:1 to 40:60. When the weight ratio of sodium chloride exceeds 99%, the effect of addition of the lactic acid bacteria-fermented seasoning is small because the discomfort due to the time lag in salty taste is inherently small. Moreover, when potassium chloride exceeds 60%, it becomes difficult to cover the discomfort even by adding the lactic acid bacteria-fermented seasoning. Furthermore, with 100% potassium chloride, the addition of the lactic acid bacteria-fermented seasoning may rather enhance the bitterness.
In the present invention, combining the salty tastes means to make the taste of sodium chloride and potassium chloride feel as a single salty taste without causing a sense of discomfort due to the time difference between the tastes.
本発明の、塩化ナトリウムと塩化カリウムを含有する食品とは、塩化ナトリウムと塩化カリウムを配合した調味料でも良く、また塩化ナトリウムと塩化カリウムを含有している食品でも良い。本発明に用いる塩化ナトリウム、塩化カリウムは食品として用い得るものであればよく、例えば食塩、食品添加物の塩化カリウム、海水のような天然物、またはそれらを含んだ組成物を用いてもよい。
本発明の塩化ナトリウムと塩化カリウムを含有する食品における、塩化ナトリウム：塩化カリウムの重量比は９９：１～４０：６０であることが望ましい。塩化ナトリウムの重量比が９９％を超える場合、塩味の時間差による違和感がもともと少ないため、乳酸菌発酵調味料の添加効果は少ない。また、塩化カリウムが６０％を超えると、乳酸菌発酵調味料の添加によっても違和感をカバーすることが難しくなる。さらに、塩化カリウム１００％では乳酸菌発酵調味料の添加により、むしろ苦味が増強されてしまうことがある。
本発明において、塩味をまとめるとは、塩化ナトリウムと塩化カリウムの呈味の時間差による違和感を感じさせず、一つの塩味として感じさせるようにすることである。 The present invention will be described in detail below.
The food containing sodium chloride and potassium chloride of the present invention may be a seasoning containing sodium chloride and potassium chloride, or a food containing sodium chloride and potassium chloride. Sodium chloride and potassium chloride used in the present invention may be those that can be used as foods, and for example, salt, potassium chloride as a food additive, natural products such as seawater, or compositions containing them may be used.
The sodium chloride:potassium chloride weight ratio in the food containing sodium chloride and potassium chloride of the present invention is preferably 99:1 to 40:60. When the weight ratio of sodium chloride exceeds 99%, the effect of addition of the lactic acid bacteria-fermented seasoning is small because the discomfort due to the time lag in salty taste is inherently small. Moreover, when potassium chloride exceeds 60%, it becomes difficult to cover the discomfort even by adding the lactic acid bacteria-fermented seasoning. Furthermore, with 100% potassium chloride, the addition of the lactic acid bacteria-fermented seasoning may rather enhance the bitterness.
In the present invention, combining the salty tastes means to make the taste of sodium chloride and potassium chloride feel as a single salty taste without causing a sense of discomfort due to the time difference between the tastes.
本発明で用いる乳酸菌発酵調味料は、マンニトールを５～７０重量％望ましくは１０～６０重量％さらに望ましくは１５～５５重量％、乳酸を１．５～２０重量％望ましくは４～１５重量％、酢酸を１～１０重量％望ましくは１．５～１０重量％、グルタミン酸ナトリウムを１～１０重量％望ましくは１．５～７重量％含有するものである。
The lactic acid fermented seasoning used in the present invention contains mannitol in an amount of 5 to 70% by weight, preferably 10 to 60% by weight, more preferably 15 to 55% by weight, lactic acid in an amount of 1.5 to 20% by weight, preferably 4 to 15% by weight. It contains 1 to 10% by weight, preferably 1.5 to 10% by weight, of acetic acid and 1 to 10% by weight, preferably 1.5 to 7% by weight of sodium glutamate.
本発明で用いる前記組成の乳酸菌発酵調味料は、液体培地に乳酸菌を植菌し、培養して得られる培養液である。
乳酸菌発酵調味料の製造に用いられる乳酸菌としては、マンニトール－２－デヒドロゲナーゼを発現し、食品製造に使用できる乳酸菌であれば、特に制限はない。例えば、ラクトバチルス属、ロイコノストック属などを使用する事ができる。 The lactic acid bacteria-fermented seasoning having the above-mentioned composition used in the present invention is a culture solution obtained by inoculating lactic acid bacteria in a liquid medium and culturing the bacteria.
Lactic acid bacteria used for producing lactic acid bacteria-fermented seasonings are not particularly limited as long as they express mannitol-2-dehydrogenase and can be used for food production. For example, the genus Lactobacillus, the genus Leuconostoc and the like can be used.
乳酸菌発酵調味料の製造に用いられる乳酸菌としては、マンニトール－２－デヒドロゲナーゼを発現し、食品製造に使用できる乳酸菌であれば、特に制限はない。例えば、ラクトバチルス属、ロイコノストック属などを使用する事ができる。 The lactic acid bacteria-fermented seasoning having the above-mentioned composition used in the present invention is a culture solution obtained by inoculating lactic acid bacteria in a liquid medium and culturing the bacteria.
Lactic acid bacteria used for producing lactic acid bacteria-fermented seasonings are not particularly limited as long as they express mannitol-2-dehydrogenase and can be used for food production. For example, the genus Lactobacillus, the genus Leuconostoc and the like can be used.
乳酸菌発酵の培地に用いる酵母エキスはトルラ酵母、ビール酵母、パン酵母など、任意の原料により製造されるものを使用することができる。
The yeast extract used in the medium for lactic acid fermentation can be produced from arbitrary raw materials such as torula yeast, brewer's yeast, and baker's yeast.
その他培地組成としてフルクトースを用いる。また、フルクトースとグルコースを併用することもできる。また、これらを含有する液糖類を用いても良い。
In addition, fructose is used as a medium composition. Also, fructose and glucose can be used in combination. Moreover, you may use the liquid sugar containing these.
その他、乳酸菌発酵に必要な、窒素源、炭素源、ビタミン類など、通常の乳酸菌発酵の際に、培地に添加される成分を添加しても良い。
In addition, components such as a nitrogen source, a carbon source, and vitamins necessary for lactic acid fermentation, which are added to the medium during normal lactic acid fermentation, may be added.
前述の培地組成物は、一般的に乳酸菌を発酵する際に用いる手法で混合する。例えば、１００～１５０ｇ／Ｌのフルクトース、１０～５０ｇ／Ｌの酵母エキスを混合し加熱殺菌する。冷却後、乳酸菌を培養する。培地成分として、１０～６０ｇ／Ｌのグルコースを併用することもできる。
The aforementioned medium composition is mixed by a method generally used when fermenting lactic acid bacteria. For example, 100 to 150 g/L of fructose and 10 to 50 g/L of yeast extract are mixed and sterilized by heating. After cooling, the lactic acid bacteria are cultured. 10 to 60 g/L of glucose can also be used together as a medium component.
乳酸菌発酵調味料を得るための培養条件は、乳酸菌発酵で一般的に採用される温度、ｐＨで可能である。使用する菌株により異なるが、一般的には、２０～４０℃であり、好ましくは、２５～３０で培養する。さらに、半嫌気的条件下が好ましい。培養時は有機酸産生に伴う培養液のｐＨ低下が生じるため、培養時のｐＨを乳酸菌の生育に好ましいｐＨに保つよう、水酸化ナトリウム、水酸化カリウムなどで調整する。例えば、水酸化ナトリウムを適宜添加して、ｐＨ５．０～６．０になるように調整する。
The culture conditions for obtaining the lactic acid bacteria-fermented seasoning can be the temperature and pH generally employed in lactic acid bacteria fermentation. Although it varies depending on the strain used, it is generally cultured at 20-40°C, preferably 25-30°C. Furthermore, semi-anaerobic conditions are preferred. During cultivation, the pH of the culture solution decreases due to the production of organic acids, so that the pH during cultivation is adjusted with sodium hydroxide, potassium hydroxide, etc. so as to maintain a pH suitable for the growth of lactic acid bacteria. For example, sodium hydroxide is appropriately added to adjust the pH to 5.0 to 6.0.
当該乳酸菌発酵調味料は、培養上清を回収することにより得ることができる。具体的には、培養終了後、必要に応じて培地に水酸化ナトリウム、水酸化カリウムなどを用いて適宜ｐＨ調整を行う。加熱処理を行った後に、遠心分離やフィルター濾過により、菌体を除去し、培養上清を回収することで、本発明品を得ることができる。回収した培養上清はそのままでも良いが、デキストリン等の賦形剤を添加することもできる。また、賦形剤を添加した後に濃縮乾燥させる事も可能である。乾燥方法は、特に限定なく採用でき、スプレードライ法、ドラムドライ法、凍結乾燥法など、公知の乾燥方法を採用できる。
The lactic acid bacteria-fermented seasoning can be obtained by collecting the culture supernatant. Specifically, after completion of the culture, the pH of the medium is appropriately adjusted using sodium hydroxide, potassium hydroxide, or the like, if necessary. After heat treatment, the product of the present invention can be obtained by removing the cells by centrifugation or filter filtration and collecting the culture supernatant. The collected culture supernatant may be used as it is, or may be added with an excipient such as dextrin. It is also possible to concentrate and dry after adding excipients. There are no particular limitations on the drying method, and known drying methods such as spray drying, drum drying, and freeze-drying can be used.
本発明において、乳酸菌発酵調味料の添加量は特に限定されないが、塩化ナトリウムと塩化カリウムの合計重量に対して０．５～２０重量％であることが望ましい。添加量が０．５重量％以下では効果が十分といえず、また２０重量％を超えて添加量を増やしても効果は大きく伸びない。
In the present invention, the amount of the lactic acid bacteria-fermented seasoning to be added is not particularly limited, but it is preferably 0.5 to 20% by weight based on the total weight of sodium chloride and potassium chloride. If the amount added is 0.5% by weight or less, the effect cannot be said to be sufficient.
以下に実施例を用いて、本発明を具体的に説明する。本発明はこれに限定されるものではない。
EXAMPLES The present invention will be specifically described below using examples. The invention is not limited to this.
＜製造例＞ 乳酸菌発酵調味料の取得方法
グルコース６０ｇ／Ｌ、フルクトース１５０ｇ／Ｌ、酵母エキス「アジトップ（興人ライフサイエンス社製）」５０ｇ／Ｌ、混合殺菌し培地を作製した。乳酸菌（ロイコノストック・ シュードメセンテロイデス（ATC12291））はＭＲＳ液体培地にて３７℃で１日の前培養を実施した。２Ｌ容量のジャーファーメンターに前記培地１Ｌと前培養した乳酸菌１０ｍｌを入れ、３０℃で培養した。エアレーションは実施せず、撹拌回転数７０ｒｐｍの半嫌気的条件とした。培養中は水酸化ナトリウムで培養液がｐＨ５．３になるようにコントロールし、９６時間培養した。培養終了後に水酸化ナトリウムでｐＨ６．０に調整し、９０℃１０分の加熱実施を行った後に８０００ｒｐｍ１０分の遠心分離を実施し、菌体を分離して培養上清を回収した。回収した上清をエバポレーターにて濃縮し、Brix70%の調味料を取得し、サンプル１とした。当該サンプル１中のマンニトール含量は５０ 重量％であった。マンニトールの分析にはHPLCを用い、測定条件は、検出器：RI、移動相：超純水、カラム：SUGAR SP0810、カラム温度：８０℃、流速：０．７ｍｌ／ｍｉｎとした。また、酢酸および乳酸は、「島津 Prominence有機酸分析システム」を用いて測定した。グルタミン酸含量は、常法に従いアミノ酸分析計L8800（HITACHI製）により測定した。
その結果、サンプル１中に乳酸８重量％、酢酸は４重量％含有していた。 <Manufacturing Example> Method for obtaining lactic acid bacteria fermented seasoning Glucose 60 g/L, fructose 150 g/L, yeast extract "Ajitop" (manufactured by Kohjin Life Sciences) 50 g/L were mixed and sterilized to prepare a medium. Lactic acid bacteria (Leuconostoc pseudomesenteroides (ATC12291)) were pre-cultured in MRS liquid medium at 37° C. for one day. 1 L of the medium and 10 ml of the precultured lactic acid bacteria were placed in a 2 L jar fermenter and cultured at 30°C. Aeration was not performed, and semi-anaerobic conditions were set with a stirring speed of 70 rpm. During cultivation, the pH of the culture solution was controlled to 5.3 with sodium hydroxide, and the culture was continued for 96 hours. After the culture was completed, the pH was adjusted to 6.0 with sodium hydroxide, and after heating at 90° C. for 10 minutes, centrifugation was performed at 8000 rpm for 10 minutes to separate the cells and collect the culture supernatant. The recovered supernatant was concentrated with an evaporator to obtain a seasoning with a Brix of 70%, which was designated as sample 1. The mannitol content in the sample 1 was 50% by weight. HPLC was used for the analysis of mannitol, and the measurement conditions were detector: RI, mobile phase: ultrapure water, column: SUGAR SP0810, column temperature: 80° C., flow rate: 0.7 ml/min. In addition, acetic acid and lactic acid were measured using "Shimadzu Prominence organic acid analysis system". The glutamic acid content was measured by an amino acid analyzer L8800 (manufactured by HITACHI) according to a conventional method.
As a result, sample 1 contained 8% by weight of lactic acid and 4% by weight of acetic acid.
グルコース６０ｇ／Ｌ、フルクトース１５０ｇ／Ｌ、酵母エキス「アジトップ（興人ライフサイエンス社製）」５０ｇ／Ｌ、混合殺菌し培地を作製した。乳酸菌（ロイコノストック・ シュードメセンテロイデス（ATC12291））はＭＲＳ液体培地にて３７℃で１日の前培養を実施した。２Ｌ容量のジャーファーメンターに前記培地１Ｌと前培養した乳酸菌１０ｍｌを入れ、３０℃で培養した。エアレーションは実施せず、撹拌回転数７０ｒｐｍの半嫌気的条件とした。培養中は水酸化ナトリウムで培養液がｐＨ５．３になるようにコントロールし、９６時間培養した。培養終了後に水酸化ナトリウムでｐＨ６．０に調整し、９０℃１０分の加熱実施を行った後に８０００ｒｐｍ１０分の遠心分離を実施し、菌体を分離して培養上清を回収した。回収した上清をエバポレーターにて濃縮し、Brix70%の調味料を取得し、サンプル１とした。当該サンプル１中のマンニトール含量は５０ 重量％であった。マンニトールの分析にはHPLCを用い、測定条件は、検出器：RI、移動相：超純水、カラム：SUGAR SP0810、カラム温度：８０℃、流速：０．７ｍｌ／ｍｉｎとした。また、酢酸および乳酸は、「島津 Prominence有機酸分析システム」を用いて測定した。グルタミン酸含量は、常法に従いアミノ酸分析計L8800（HITACHI製）により測定した。
その結果、サンプル１中に乳酸８重量％、酢酸は４重量％含有していた。 <Manufacturing Example> Method for obtaining lactic acid bacteria fermented seasoning Glucose 60 g/L, fructose 150 g/L, yeast extract "Ajitop" (manufactured by Kohjin Life Sciences) 50 g/L were mixed and sterilized to prepare a medium. Lactic acid bacteria (Leuconostoc pseudomesenteroides (ATC12291)) were pre-cultured in MRS liquid medium at 37° C. for one day. 1 L of the medium and 10 ml of the precultured lactic acid bacteria were placed in a 2 L jar fermenter and cultured at 30°C. Aeration was not performed, and semi-anaerobic conditions were set with a stirring speed of 70 rpm. During cultivation, the pH of the culture solution was controlled to 5.3 with sodium hydroxide, and the culture was continued for 96 hours. After the culture was completed, the pH was adjusted to 6.0 with sodium hydroxide, and after heating at 90° C. for 10 minutes, centrifugation was performed at 8000 rpm for 10 minutes to separate the cells and collect the culture supernatant. The recovered supernatant was concentrated with an evaporator to obtain a seasoning with a Brix of 70%, which was designated as sample 1. The mannitol content in the sample 1 was 50% by weight. HPLC was used for the analysis of mannitol, and the measurement conditions were detector: RI, mobile phase: ultrapure water, column: SUGAR SP0810, column temperature: 80° C., flow rate: 0.7 ml/min. In addition, acetic acid and lactic acid were measured using "Shimadzu Prominence organic acid analysis system". The glutamic acid content was measured by an amino acid analyzer L8800 (manufactured by HITACHI) according to a conventional method.
As a result, sample 1 contained 8% by weight of lactic acid and 4% by weight of acetic acid.
＜実施例１＞ 塩化ナトリウム、塩化カリウムへの添加効果
塩味の水溶液（１）～（５）を調製した。
（１）０．８重量％塩化ナトリウム水溶液
（２）０．８重量％塩化カリウム（食品添加物規格）水溶液
（３）上記（１）と（２）を７５：２５で混合した水溶液
（４）上記（１）と（２）を６０：４０で混合した水溶液
（５）市販の低ナトリウム塩（１００ｇあたり食塩相当量４６．０ｇ、カリウム２７３００ｍｇ）の０．８重量％水溶液 <Example 1> Effect of addition to sodium chloride and potassium chloride Salty aqueous solutions (1) to (5) were prepared.
(1) 0.8% by weight sodium chloride aqueous solution (2) 0.8% by weight potassium chloride (food additive standard) aqueous solution (3) 75:25 mixed aqueous solution of (1) and (2) above (4) Aqueous solution obtained by mixing above (1) and (2) at 60:40.
塩味の水溶液（１）～（５）を調製した。
（１）０．８重量％塩化ナトリウム水溶液
（２）０．８重量％塩化カリウム（食品添加物規格）水溶液
（３）上記（１）と（２）を７５：２５で混合した水溶液
（４）上記（１）と（２）を６０：４０で混合した水溶液
（５）市販の低ナトリウム塩（１００ｇあたり食塩相当量４６．０ｇ、カリウム２７３００ｍｇ）の０．８重量％水溶液 <Example 1> Effect of addition to sodium chloride and potassium chloride Salty aqueous solutions (1) to (5) were prepared.
(1) 0.8% by weight sodium chloride aqueous solution (2) 0.8% by weight potassium chloride (food additive standard) aqueous solution (3) 75:25 mixed aqueous solution of (1) and (2) above (4) Aqueous solution obtained by mixing above (1) and (2) at 60:40.
上記（１）～（５）の塩味水溶液それぞれに、以下のものを添加して溶解し、添加前のものと比較した呈味の変化を官能検査で確認した。官能検査は、３人のパネラーが試料を少量口に含んで行った。
（ａ）サンプル１の乳酸菌発酵調味料を０．０２重量％添加
（ｂ）サンプル１の乳酸菌発酵調味料を０．０５重量％添加 To each of the above salty aqueous solutions (1) to (5), the following were added and dissolved, and changes in taste compared with those before addition were confirmed by sensory tests. The sensory test was carried out by three panelists holding a small amount of the sample in their mouths.
(a) Add 0.02% by weight of lactic acid fermented seasoning of sample 1 (b) Add 0.05% by weight of lactic acid fermented seasoning of sample 1
（ａ）サンプル１の乳酸菌発酵調味料を０．０２重量％添加
（ｂ）サンプル１の乳酸菌発酵調味料を０．０５重量％添加 To each of the above salty aqueous solutions (1) to (5), the following were added and dissolved, and changes in taste compared with those before addition were confirmed by sensory tests. The sensory test was carried out by three panelists holding a small amount of the sample in their mouths.
(a) Add 0.02% by weight of lactic acid fermented seasoning of sample 1 (b) Add 0.05% by weight of lactic acid fermented seasoning of sample 1
官能検査の評価結果を表１に示す。
Table 1 shows the evaluation results of the sensory test.
＜実施例２＞
塩化ナトリウムと塩化カリウムの混合溶液である、混合溶液１、混合溶液２、混合溶液３を調製し、それぞれにサンプル１の乳酸菌発酵調味料を0.02重量%または0.05重量%添加した溶液である試料Ａ、試料Ｂ、試料Ｃ、試料Ｄ，試料Ｅ，試料Ｆを作製した。組成を表２に示す。 <Example 2>
Mixed solution 1, mixed solution 2, and mixed solution 3, which are mixed solutions of sodium chloride and potassium chloride, were prepared, and 0.02% by weight or 0.05% by weight of the lactic acid bacteria fermented seasoning of sample 1 was added to each sample A, which is a solution. , sample B, sample C, sample D, sample E, and sample F were produced. The composition is shown in Table 2.
塩化ナトリウムと塩化カリウムの混合溶液である、混合溶液１、混合溶液２、混合溶液３を調製し、それぞれにサンプル１の乳酸菌発酵調味料を0.02重量%または0.05重量%添加した溶液である試料Ａ、試料Ｂ、試料Ｃ、試料Ｄ，試料Ｅ，試料Ｆを作製した。組成を表２に示す。 <Example 2>
Mixed solution 1, mixed solution 2, and mixed solution 3, which are mixed solutions of sodium chloride and potassium chloride, were prepared, and 0.02% by weight or 0.05% by weight of the lactic acid bacteria fermented seasoning of sample 1 was added to each sample A, which is a solution. , sample B, sample C, sample D, sample E, and sample F were produced. The composition is shown in Table 2.
それぞれの試料について、パネラー１０人で官能評価を行った。
評価１
混合溶液１と試料Ａを少量飲んで味を比べ、試料Ａが混合溶液１よりも明らかに食塩の塩味に近いか、すなわち明らかに乳酸菌発酵調味料0.02%の添加効果を感じるかを回答させた。
混合溶液１と試料Ｂを少量飲んで味を比べ、試料Ｂが混合溶液１よりも明らかに食塩の塩味に近いか、すなわち明らかに乳酸菌発酵調味料0.05%の添加効果を感じるかを回答させた。
評価２
混合溶液２と試料Ｃを少量飲んで味を比べ、試料Ｃが混合溶液２よりも明らかに食塩の塩味に近いか、すなわち明らかに乳酸菌発酵調味料0.02%の添加効果を感じるかを回答させた。
混合溶液２と試料Ｄを少量飲んで味を比べ、試料Ｄが混合溶液２よりも明らかに食塩の塩味に近いか、すなわち明らかに乳酸菌発酵調味料0.05%の添加効果を感じるかを回答させた。
評価３
混合溶液３と試料Ｅを少量飲んで味を比べ、試料Ｅが混合溶液３よりも明らかに食塩の塩味に近いか、すなわち明らかに乳酸菌発酵調味料0.02%の添加効果を感じるかを回答させた。
混合溶液１と試料Ｂを少量飲んで味を比べ、試料Ｂが混合溶液１よりも明らかに食塩の塩味に近いか、すなわち明らかに乳酸菌発酵調味料0.05%の添加効果を感じるかを回答させた。 Each sample was sensory evaluated by 10 panelists.
Rating 1
After drinking a small amount of mixed solution 1 and sample A, the tastes were compared, and the subjects were asked to answer whether sample A was clearly closer to the salty taste of salt than mixed solution 1, that is, whether they could clearly feel the effect of adding 0.02% of the lactic acid bacteria fermented seasoning. .
After drinking a small amount of mixed solution 1 and sample B, the tastes were compared, and the subjects were asked to answer whether the taste of sample B was clearly closer to the salty taste of salt than mixed solution 1, that is, whether they could clearly feel the effect of adding 0.05% of the lactic acid bacteria fermented seasoning. .
Evaluation 2
After drinking a small amount of mixed solution 2 and sample C, the taste was compared. .
After drinking a small amount of mixed solution 2 and sample D, the tastes were compared. .
Evaluation 3
After drinking a small amount of mixed solution 3 and sample E, the tastes were compared. .
After drinking a small amount of mixed solution 1 and sample B, the tastes were compared, and the subjects were asked to answer whether the taste of sample B was clearly closer to the salty taste of salt than mixed solution 1, that is, whether they could clearly feel the effect of adding 0.05% of the lactic acid bacteria fermented seasoning. .
評価１
混合溶液１と試料Ａを少量飲んで味を比べ、試料Ａが混合溶液１よりも明らかに食塩の塩味に近いか、すなわち明らかに乳酸菌発酵調味料0.02%の添加効果を感じるかを回答させた。
混合溶液１と試料Ｂを少量飲んで味を比べ、試料Ｂが混合溶液１よりも明らかに食塩の塩味に近いか、すなわち明らかに乳酸菌発酵調味料0.05%の添加効果を感じるかを回答させた。
評価２
混合溶液２と試料Ｃを少量飲んで味を比べ、試料Ｃが混合溶液２よりも明らかに食塩の塩味に近いか、すなわち明らかに乳酸菌発酵調味料0.02%の添加効果を感じるかを回答させた。
混合溶液２と試料Ｄを少量飲んで味を比べ、試料Ｄが混合溶液２よりも明らかに食塩の塩味に近いか、すなわち明らかに乳酸菌発酵調味料0.05%の添加効果を感じるかを回答させた。
評価３
混合溶液３と試料Ｅを少量飲んで味を比べ、試料Ｅが混合溶液３よりも明らかに食塩の塩味に近いか、すなわち明らかに乳酸菌発酵調味料0.02%の添加効果を感じるかを回答させた。
混合溶液１と試料Ｂを少量飲んで味を比べ、試料Ｂが混合溶液１よりも明らかに食塩の塩味に近いか、すなわち明らかに乳酸菌発酵調味料0.05%の添加効果を感じるかを回答させた。 Each sample was sensory evaluated by 10 panelists.
Rating 1
After drinking a small amount of mixed solution 1 and sample A, the tastes were compared, and the subjects were asked to answer whether sample A was clearly closer to the salty taste of salt than mixed solution 1, that is, whether they could clearly feel the effect of adding 0.02% of the lactic acid bacteria fermented seasoning. .
After drinking a small amount of mixed solution 1 and sample B, the tastes were compared, and the subjects were asked to answer whether the taste of sample B was clearly closer to the salty taste of salt than mixed solution 1, that is, whether they could clearly feel the effect of adding 0.05% of the lactic acid bacteria fermented seasoning. .
Evaluation 2
After drinking a small amount of mixed solution 2 and sample C, the taste was compared. .
After drinking a small amount of mixed solution 2 and sample D, the tastes were compared. .
Evaluation 3
After drinking a small amount of mixed solution 3 and sample E, the tastes were compared. .
After drinking a small amount of mixed solution 1 and sample B, the tastes were compared, and the subjects were asked to answer whether the taste of sample B was clearly closer to the salty taste of salt than mixed solution 1, that is, whether they could clearly feel the effect of adding 0.05% of the lactic acid bacteria fermented seasoning. .
評価１の系での官能評価において、１０人のうち、明らかに効果があると答えた人数と、明らかな効果は感じないと答えた人数を表３に示す。
Table 3 shows the number of people out of 10 who answered that there was a clear effect and the number of people who answered that they did not feel a clear effect in the sensory evaluation in the system of evaluation 1.
評価２の系での官能評価において、１０人のうち、明らかに効果があると答えた人数と、明らかな効果は感じないと答えた人数を表４に示す。
Table 4 shows the number of people out of 10 who answered that the product clearly had an effect and the number of people who answered that they did not feel a clear effect in the sensory evaluation in the system of evaluation 2.
評価３の系での官能評価において、１０人のうち、明らかに効果があると答えた人数と、明らかな効果は感じないと答えた人数を表５に示す。
Table 5 shows the number of 10 persons who answered that the product was clearly effective and the number of persons who answered that they did not feel a clear effect in the sensory evaluation in the system of evaluation 3.
評価１、評価２、評価３のそれぞれの官能評価結果により、塩化ナトリウム：塩化カリウムが６４：３６～４６：５４の水溶液において、乳酸菌発酵調味料を添加することで、より食塩に近い塩味となることが示されたが、その適切な添加量はその溶液の組成によることが推察された。
According to the sensory evaluation results of Evaluation 1, Evaluation 2, and Evaluation 3, adding lactic acid bacteria fermented seasoning to an aqueous solution of sodium chloride:potassium chloride of 64:36 to 46:54 makes it more salty. However, it was speculated that the appropriate amount to be added depends on the composition of the solution.
以上の結果により、塩化ナトリウムの一部を塩化カリウムに置き換えた減塩食品に、乳酸菌発酵調味料を添加することにより、一体感のある塩味を呈する食品とすることができることが示唆された。
The above results suggest that adding a lactic acid bacteria-fermented seasoning to a low-salt food in which a portion of sodium chloride is replaced with potassium chloride makes it possible to produce a food that exhibits a salty taste with a sense of unity.
Claims (3)
- マンニトールを５～７０重量％、乳酸を１．５～２０重量％、酢酸を１～１０重量％、グルタミン酸ナトリウムを１～１０重量％含有する乳酸菌発酵調味料を、塩化ナトリウムと塩化カリウムを含有する食品に添加することを特徴とする、前記塩化ナトリウムと塩化カリウムの塩味をまとめる方法。 A lactic acid fermented seasoning containing 5 to 70% by weight of mannitol, 1.5 to 20% by weight of lactic acid, 1 to 10% by weight of acetic acid, and 1 to 10% by weight of sodium glutamate, and sodium chloride and potassium chloride. A method for combining the salty taste of sodium chloride and potassium chloride, characterized by adding to food.
- 前記方法において、塩化ナトリウムと塩化カリウムの重量比が９９：１～４０：６０である、請求項１に記載の塩化ナトリウムと塩化カリウムの塩味をまとめる方法。 The method for combining saltiness of sodium chloride and potassium chloride according to claim 1, wherein the weight ratio of sodium chloride and potassium chloride is 99:1 to 40:60 in said method.
- 乾燥重量あたり、マンニトールを５～７０重量％、乳酸を１．５～２０重量％、酢酸を１～１０重量％、グルタミン酸ナトリウムを１～１０重量％含有する乳酸菌発酵調味料と、塩化ナトリウムおよび塩化カリウムを含有させた食品。 Lactic acid fermented seasoning containing 5 to 70% by weight of mannitol, 1.5 to 20% by weight of lactic acid, 1 to 10% by weight of acetic acid, and 1 to 10% by weight of sodium glutamate per dry weight, sodium chloride and chloride Food containing potassium.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011040505A1 (en) * | 2009-10-02 | 2011-04-07 | ハウス食品株式会社 | Food composition having strengthened or enhanced saltiness and potassium chloride-containing composition having suppressed offensive taste |
| JP2018029547A (en) * | 2016-08-25 | 2018-03-01 | 株式会社Adeka | Sodium chloride composition |
| JP2018029548A (en) * | 2016-08-25 | 2018-03-01 | 株式会社Adeka | Salty taste reinforcing agent |
| JP2020025492A (en) * | 2018-08-10 | 2020-02-20 | 興人ライフサイエンス株式会社 | Lactic acid bacterium fermentation seasoning |
| JP2020103045A (en) * | 2018-12-26 | 2020-07-09 | 興人ライフサイエンス株式会社 | Lactic acid bacteria fermented seasoning |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011040505A1 (en) * | 2009-10-02 | 2011-04-07 | ハウス食品株式会社 | Food composition having strengthened or enhanced saltiness and potassium chloride-containing composition having suppressed offensive taste |
| JP2018029547A (en) * | 2016-08-25 | 2018-03-01 | 株式会社Adeka | Sodium chloride composition |
| JP2018029548A (en) * | 2016-08-25 | 2018-03-01 | 株式会社Adeka | Salty taste reinforcing agent |
| JP2020025492A (en) * | 2018-08-10 | 2020-02-20 | 興人ライフサイエンス株式会社 | Lactic acid bacterium fermentation seasoning |
| JP2020103045A (en) * | 2018-12-26 | 2020-07-09 | 興人ライフサイエンス株式会社 | Lactic acid bacteria fermented seasoning |
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