JP2018074929A - Sodium chloride-containing seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sodium chloride-containing seasoning with bitterness masked.SOLUTION: A sodium chloride-containing seasoning contains at least one selected from the group consisting of asparagine, glutamine and a salt thereof by 0.03 mg/mL or more. The sodium chloride-containing seasoning further contains an angiotensin-converting enzyme inhibitory peptide as a functional peptide. The sodium chloride-containing seasoning is a soy sauce-like seasoning. The sodium chloride-containing seasoning is a salt-reduced soy sauce.SELECTED DRAWING: None

Description

  The present invention relates to a salt-containing seasoning.

  Salty taste is one of the basic tastes and has the effect of enhancing the deliciousness of food along with other basic tastes (Non-Patent Document 1). Seasonings with a salty taste have been used to impart a salty taste and balance the taste. Particularly, salt (sodium chloride), soy sauce and miso that contain a large amount of salt have been used in various dishes, and are seasonings that support the foundation of Japanese food.

  On the other hand, there is concern about the relationship between excessive intake of salt and high blood pressure, and in recent years, development of a seasoning that enhances the taste of cooking while reducing the intake of salt has been sought.

  Low seasoning soy sauce, low salt miso, and the like have been developed as seasonings with reduced salt content (Patent Document 1, Non-Patent Document 2). However, low-salt seasonings made from cereals tend to feel bitterness due to bitter components (eg, peptides and melanoidins). In particular, peptides have strong bitterness (Non-patent Document 3). It was an issue.

  As bitterness masking agents, polymer compounds (Patent Document 2), various sugars and extracts (Patent Documents 3 and 4) are known. However, these masking agents have problems such as poor solubility, the influence of the unique flavor of the masking agent itself, and a significant increase in production cost.

Japanese Patent Publication No. 03-007343 Japanese Patent No. 5540350 Japanese Patent No. 3060462 Japanese Examined Patent Publication No. 04-058945

Journal of the Analytical Society of Japan “Bunseki”, 2010, August, pp. 388-394 The science and technology of augmented soy sauce, 1989, pp. 406-409 Journal of Japanese Society for Food Science and Technology, 1999, 46, 8, pp. 501-507

  An object of this invention is to provide the salt containing seasoning by which the bitter taste was masked.

  The present invention provides a salt-containing seasoning containing 0.03 mg / mL or more of at least one selected from the group consisting of asparagine, glutamine and salts thereof.

  Since the salt-containing seasoning according to the present invention contains at least one selected from the group consisting of asparagine, glutamine and salts thereof with a specific content, the bitter taste masking effect is excellent.

  Since the salt-containing seasoning according to the present invention has an excellent bitter taste masking effect, it may further contain a functional peptide. Thereby, the function which a functional peptide has can be provided, masking the bitter taste by a functional peptide.

  The salt-containing seasoning according to the present invention may contain an angiotensin converting enzyme inhibitory peptide as the functional peptide. Thereby, angiotensin converting enzyme inhibitory activity can be provided, masking the bitter taste by an angiotensin converting enzyme inhibitory peptide.

  The salt-containing seasoning according to the present invention contains at least one selected from the group consisting of Gly-Tyr, Ser-Tyr and salts thereof as the angiotensin converting enzyme inhibitory peptide, and includes Gly-Tyr, Ser-Tyr and these The content of at least one selected from the group consisting of these salts may be 0.06 mg / mL or more. Thereby, the function (angiotensin converting enzyme (ACE) inhibitory activity) which Gly-Tyr and Ser-Tyr have can be provided, masking the bitter taste by Gly-Tyr etc.

  The salt-containing seasoning according to the present invention is preferably a soy sauce-like seasoning, more preferably a low salt soy sauce, and even more preferably a low salt soy sauce. When the salt-containing seasoning is a soy sauce-like seasoning (particularly, low-salt soy sauce), the bitterness masking effect is further improved.

  ADVANTAGE OF THE INVENTION According to this invention, the salt containing seasoning masked bitterness can be provided.

  Hereinafter, embodiments for carrying out the present invention will be described in detail. In addition, this invention is not limited to the following embodiment.

[Salt containing seasoning]
The “salt-containing seasoning” in the present specification is not particularly limited as long as it is a seasoning containing salt. Examples of the “salt containing salt” include Japanese Agricultural Standards Dressing (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), Brewing Vinegar (February 24, 2016 Ministry of Agriculture, Forestry and Fisheries Notification No. 489) ), Flavor seasoning (May 28, 2015 Ministry of Agriculture, Forestry and Fisheries Notification No. 1387), dried soup (May 28, 2015 Ministry of Agriculture, Forestry and Fisheries Notification No. 1387), Worcester sauce (May 28, 2015) (Ministry of Agriculture, Forestry and Fisheries Notification No. 1387), Soy Sauce (Ministry of Agriculture, Forestry and Fisheries Notification No. 2596, December 3, 2015) and the like. Further, the salt-containing seasoning may further contain additives such as fruit juice, vegetable juice, extracts, dashi, saccharides, seasonings, alcoholic beverages, fermented seasonings, acidulants, and fragrances.

  “Soy sauce” in the present specification means “soy sauce” as defined in the Japanese Agricultural Standards.

  The “soy sauce-like seasoning” in the present specification is a concept included in a salt-containing seasoning, and means a seasoning used for the same use as soy sauce. Examples of the soy sauce-like seasoning include soy sauce, processed soy sauce, and fermented seasoning liquid. If it is used for the same purpose as soy sauce, raw materials derived from soy sauce cake (for example, soybeans and wheat) may not be used in soy sauce-like seasonings.

  In the present specification, “low salt soy sauce” means soy sauce having a salt concentration of 14% (w / v) or less. Further, in the present specification, “reduced salt soy sauce” means soy sauce having a salt concentration of 9% (w / w) or less. The salt concentration of the low-salt soy sauce is preferably 8% (w / w) or less, and more preferably 7% (w / w) or less.

  The salt concentration can be measured, for example, by a known method such as potentiometric titration method or Mole method.

  The salt-containing seasoning according to this embodiment includes at least one selected from the group consisting of asparagine, glutamine, and salts thereof. Examples of asparagine include L-asparagine, D-asparagine, and DL-asparagine, and asparagine is preferably L-asparagine. Examples of glutamine include L-glutamine, D-glutamine, and DL-glutamine, and glutamine is preferably L-glutamine. The salt of asparagine or glutamine may be any salt that can be used as a food, and examples thereof include sodium salts, potassium salts, magnesium salts, calcium salts, hydrochlorides, nitrates, sulfates, and the like.

  In the salt-containing seasoning according to this embodiment, the content of at least one selected from the group consisting of asparagine, glutamine, and salts thereof may be 0.03 mg / mL or more, and 0.04 mg / mL or more. May be 0.08 mg / mL or more, 0.12 mg / mL or more, 0.2 mg / mL or more, or 0.3 mg / mL or more. It may be 0.4 mg / mL or more, 0.5 mg / mL or more, or 0.6 mg / mL or more. If the content of at least one selected from the group consisting of asparagine, glutamine and salts thereof is within the above range, the bitterness masking effect will be further improved.

  In the salt-containing seasoning according to this embodiment, the content of at least one selected from the group consisting of asparagine, glutamine and salts thereof is preferably 20 mg / mL or less, and is 15 mg / mL or less. Is more preferably 10 mg / mL or less.

  The content of asparagine and glutamine was determined by gas chromatography / mass spectrometry (GC-MS), gas chromatography / flame ionization detection (GC-FID), high performance liquid chromatography / post column derivatization, high performance liquid chromatography. It can be measured by a graphic / mass spectrometry (LC-MS) or the like. When high performance liquid chromatography is used for the analysis, the peaks of asparagine and aspartic acid and glutamine and glutamic acid are close to each other, but the content can be determined separately by appropriately setting the separation conditions.

  The salt-containing seasoning according to the present embodiment, for example, by adding at least one selected from the group consisting of asparagine, glutamine and salts thereof to the salt-containing seasoning produced according to a conventional method, etc. It can manufacture by adjusting so that content of may fall in the range mentioned above.

  As a bitter component contained in a salt-containing seasoning, for example, melanoidin which is a Maillard reaction product of a peptide, a reducing sugar and an amino acid is known. In the salt-containing seasoning according to this embodiment, the bitterness is masked even when a bitter component such as a functional peptide is further added in addition to these bitter components.

  Therefore, it is preferable that the salt containing seasoning which concerns on this embodiment contains the functional peptide further. Thereby, the functionality by a functional peptide can be exhibited, masking the bitter taste by a functional peptide. Functional peptides include angiotensin converting enzyme (ACE) inhibitory peptide, mineral absorption promoting peptide, opioid peptide, cholesterol lowering peptide, neutral fat lowering peptide, antioxidant peptide, anti-inflammatory peptide, anti-fatigue peptide, brain function improving peptide, etc. Is mentioned. Particularly, ACE-inhibiting peptides include Gly-Trp, Ala-Tyr, Ser-Tyr, Gly-Tyr, Ala-Phe, Val-Pro, Asp-Arg-Pro, Asn-Trp, Val-Gly-Leu, Ile-Gly. -Val, Gly-Val-Pro, Ile-Pro-Tyr, pyroGlu-Pro, Val-Tyr, Ile-Tyr, Ile-Pro-Pro, Val-Pro-Pro, Leu-Val-Tyr, Phe-Tyr, etc. And salts thereof. The said functional peptide may be included individually by 1 type, and may be included in combination of 2 or more type.

  The salt of the ACE-inhibiting peptide may be any salt that can be used as a food, and examples thereof include sodium salt, potassium salt, magnesium salt, calcium salt, hydrochloride, nitrate, sulfate, and the like. The ACE inhibitory peptides and salts thereof may be solvates (for example, hydrates).

  A commercially available thing may be used for ACE inhibitory peptide and these salts, and what was obtained by the well-known manufacturing method may be used. In addition, as a well-known manufacturing method, the method of couple | bonding and synthesizing amino acids chemically is mentioned (chemical synthesis method). A composition obtained by hydrolyzing a protein containing the amino acid sequence with an appropriate protease agent can also be used as a peptide source (enzymatic degradation method). Furthermore, the fermented material containing this peptide can also be used as a supply source of a peptide (fermentation method). Enzymatic decomposition methods and fermentation methods are more preferred because they are easier to mass-produce and less expensive to manufacture than the aforementioned chemical synthesis methods.

  As typical ACE inhibitory peptides, Gly-Tyr and Ser-Tyr are known which have a significant antihypertensive effect. The content of at least one selected from the group consisting of Gly-Tyr, Ser-Tyr and salts thereof may be 0.06 mg / mL or more, may be 0.4 mg / mL or more, It may be 0.8 mg / mL or more, 1.2 mg / mL or more, or 2.0 mg / mL or more. Further, the content of at least one selected from the group consisting of Gly-Tyr, Ser-Tyr, and salts thereof may be 10.0 mg / mL or less, or 5.0 mg / mL or less. It may be 3.0 mg / mL or less, or 2.0 mg / mL or less.

  The salt-containing seasoning according to the present embodiment has excellent angiotensin inhibitory activity when the content of at least one selected from the group consisting of Gly-Tyr, Ser-Tyr and salts thereof is within the above range. And bitterness is masked.

  The contents of Gly-Tyr and Ser-Tyr are determined by gas chromatography / mass spectrometry (GC-MS), gas chromatography / flame ionization detection (GC-FID), high performance liquid chromatography / post column derivatization method. It can be measured by high performance liquid chromatography / mass spectrometry (LC-MS) or the like.

  At least one content selected from the group consisting of Gly-Tyr, Ser-Tyr and salts thereof according to this embodiment is at least selected from the group consisting of Gly-Tyr, Ser-Tyr and salts thereof. It can adjust so that it may fall in the above-mentioned range by adding 1 type.

  The salt-containing seasoning according to the present embodiment includes a sum of at least one content selected from the group consisting of Gly-Tyr, Ser-Tyr and salts thereof, and a group consisting of asparagine, glutamine and salts thereof. Ratio with the sum of at least one selected content [hereinafter also referred to as “(GY + SY) / (Asn + Gln)”. ] May be 2.0 or less. Thereby, the bitterness masking effect is further improved. (GY + SY) / (Asn + Gln) may be 1.5 or less, 1.33 or less, 0.75 or less, 0.5 or less, or 0 .2 or less.

  The salt-containing seasoning according to this embodiment may be a soy sauce-like seasoning or a reduced salt soy sauce.

  The salt-containing food / beverage products according to this embodiment may contain other components (additives) as long as the effects of the present invention are not impaired. Examples of other components include amino acids, yeast extracts, nucleic acids, organic acids, sugars, vegetable extracts, meat extracts, fish sauces, dashi, alcoholic beverages, mirin, thickeners, emulsifiers, inorganic salts, and the like. be able to. These components can be used individually by 1 type or in combination of 2 or more types.

  Hereinafter, based on an Example, this invention is demonstrated more concretely. However, the present invention is not limited to the following examples.

[Test Example 1: Addition test of Asn and / or Gln to low-salt soy sauce]
(Manufacture of reduced salt soy sauce)
Equal amounts of steamed and denatured defatted soybeans and cracked roasted wheat were mixed, seeded with Aspergillus spp.
100 parts by weight of the soy sauce cake obtained was added to 130 parts by weight of saline (salt concentration 26% (w / v)), and the moromi management according to the usual method for 150 days with stirring at 25-30 ° C. was performed. Performed, fermented and aged. The obtained ripened moromi was pressed and filtered to obtain raw soy sauce.
The obtained raw soy sauce was fired at 80 ° C. for 1 hour and then clarified to obtain soy sauce. Furthermore, the obtained soy sauce was desalted with an electrodialysis apparatus (manufactured by Astom Corp.) to obtain a reduced salt soy sauce having a salt concentration of 8% (w / v).
Neither asparagine nor glutamine in soy sauce obtained by clarification filtration and soy sauce with a salt concentration of 8% (w / v) was detected, the content of Gly-Tyr was 22 μg / mL, and Ser-Tyr The content of was 4 μg / mL.

(Evaluation of masking effect of bitterness)
Asn (manufactured by Nichiri Chemical Co., Ltd.) and / or Gln (manufactured by Nichiri Chemical Co., Ltd.) is added to the obtained reduced salt soy sauce so as to have the contents shown in Table 1, and test products 1-1 to 30 are added. Obtained. Reduced salt soy sauce without Asn and Gln was designated as Control Product 1.

  Three trained panels evaluated the bitterness masking effect of adding Asn and / or Gln to reduced salt soy sauce. In each panel, the bitterness of the test product was evaluated as 3 points when masked, 1 point when masked slightly, and 0 point when unmasked by comparison with the control product. Comprehensive evaluation has a masking effect when the total score of 3 panelists is 5 points or more (“◯”), and when it is 4 points, there is a slight masking effect (“△”). In some cases, there was no masking effect (“×”). The sensory evaluation results are shown in Table 1.

  The test product containing Asn 0.3 mg / mL and Gln 0.4 mg / mL or more was shown to have a bitter taste masked compared to the control product 1. It has not been conventionally known that Asn and Gln have such a masking effect.

[Test Example 2: Addition test of Asn and / or Gln to ACE inhibitory peptide-containing reduced salt soy sauce]
Using the reduced salt soy sauce similar to Test Example 1, the bitterness masking effect of the peptide-containing reduced salt soy sauce by adding Asn and / or Gln was evaluated. First, Gly-Tyr (manufactured by Kokusan Kagaku Co., Ltd.) and Ser-Tyr (manufactured by Kokusan Kagaku Co., Ltd.) were added so as to have the contents shown in Table 2 to obtain ACE inhibitory peptide-containing reduced salt soy sauce (control product) 2-6). Asn and Gln were added to the ACE-inhibiting peptide-containing reduced salt soy sauce so as to have the contents shown in Table 2, and test products 2 to 6 were obtained. In the same manner as in Test Example 1, sensory evaluation was performed on the masking effect of bitterness on the obtained test product and control product. The sensory evaluation results are shown in Table 2.

Even in salt-reduced soy sauce containing Gly-Tyr and Ser-Tyr at high concentrations, bitterness is masked by making (GY + SY) / (Asn + Gln) 1.33 or less, compared to the respective control products 2-6. Was shown to be. Moreover, in the test product 2-1, the masking of bitterness was seen compared with the control product 2 by adding 0.015 mg / mL of Asn and Gln, respectively. This was probably because the bitterness derived from Gly-Tyr and Ser-Tyr was newly added, and the masking effect of Asn and Gln was exhibited even in a small amount.

Claims (6)

  A salt-containing seasoning containing 0.03 mg / mL or more of at least one selected from the group consisting of asparagine, glutamine and salts thereof.   The salt-containing seasoning according to claim 1, further comprising a functional peptide.   The salt-containing seasoning according to claim 2, comprising an angiotensin converting enzyme-inhibiting peptide as the functional peptide.   The angiotensin converting enzyme inhibitory peptide includes at least one selected from the group consisting of Gly-Tyr, Ser-Tyr and salts thereof, and at least selected from the group consisting of Gly-Tyr, Ser-Tyr and salts thereof The salt-containing seasoning according to claim 3, wherein the content of one kind is 0.06 mg / mL or more.   The salt-containing seasoning according to any one of claims 1 to 4, which is a soy sauce-like seasoning. The salt-containing seasoning according to any one of claims 1 to 5, which is a low-salt soy sauce.