CN1965692B - Liquid seasoning - Google Patents

Abstract

The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low common salt concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (C): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; and (C) 0.1% to 10% by weight of a food material having an antihypertensive effect, wherein the remaining portion of the liquid seasoning excluding component (C) is adapted by incorporation of a substance other than component (C) to have a nitrogen content (D) of 1.6% or more based on the total weight of the liquid seasoning.

Description

liquid seasoning

technical field

The present invention relates to liquid seasonings.

Background technique

In recent years, the physiological effects of various ingredients contained in food have received high attention, and the Ministry of Health, Labor and Welfare has also granted permission as prescribed health food to those foods that contain ingredients related to physiological functions or biological activities. These foods are commercialized in the form of beverages, yogurt, soup, miso soup, hamburgers and other non-staple foods, biscuits, tablets, etc., and it is recommended to take them 1 to 2 times a day.

As a raw material having a physiologically active function, various raw materials have been proposed, one of which is a food raw material having a hypotensive effect. Among them, there are peptides, gamma-aminobutyric acid, chlorogenic acid, etc. as high-safety substances contained in food, and it is proposed to increase their content in food, and to add technology (JP-P-06-78716 Gazette, JP-P-06-78716). Kaiping Publication No. 06-197727, Japanese Patent Application Publication No. 2000-60489, Japanese Patent Application Publication No. 2004-147560).

On the other hand, since the intake of salt has adverse effects on kidney disease, heart disease, and high blood pressure, it has been proposed to add these to foods containing a large amount of salt, and most of them are mixed with soy sauce, which is a representative example of the food. Technology (JP-A No. 2002-87977, JP-A No. 2004-290129, JP-A No. 2004-194515, JP-A No. 2004-290088, JP-6-133723, JP-2-167052) . However, in order to ingest an effective amount, it is necessary to consume a large amount of salt, which reduces the ingestion effect of the substance, which is not preferable. In addition, when this substance is mixed in a large amount, it may have a bad influence on flavor.

Contents of the invention

The invention provides a liquid seasoning, which contains the following components (A)-(C): (A) sodium 3.55% by weight or less, (B) potassium 0.5-4.2% by weight, (C) food raw material with blood pressure lowering effect 0.05% ~10% by weight, and the (D) nitrogen content of the liquid seasoning portion other than the component (C) is 1.6% by weight or more in substances other than the component (C).

Description of drawings

Fig. 1 is a graph showing the rate of change (%) in systolic blood pressure of rats 6 hours after ingesting the liquid seasoning of the present invention.

Fig. 2 is a graph showing changes in systolic blood pressure of rats caused by continuous ingestion of the liquid seasoning of the present invention.

Fig. 3 is a graph showing systolic blood pressure and diastolic blood pressure in humans after 28 days of continuous ingestion of the liquid seasoning of the present invention.

Detailed ways

In the prior art, the problem of the flavor when the food material with hypotensive effect is mixed with the high-salt food, and the problem of salt when eaten in large quantities cannot be solved, so continuous intake is still difficult. In particular, when mixed with salt-reduced foods represented by salt-reduced soy sauces, there is a problem of increasing the salt taste due to lack of salt taste. There are various techniques for improving the flavor of salt-reducing foods (Japanese Patent No. 2675254, JP 06-97972, JP 10-66540, JP 2001-245627, JP 2002-165577 , Special Publication No. 05-007987, Japanese Unexamined Publication No. 11-187841), each has a certain effect, but it is not sufficient. In particular, it is not sufficient to simultaneously reduce the salt concentration and improve the salt taste.

Therefore, the present invention provides a liquid seasoning represented by food soy sauce that is ingested daily. It is a combination of a food material with a hypotensive effect and a liquid seasoning material to achieve the purpose of improving the flavor, and it can be easily and continuously ingested. A liquid seasoning that exerts pharmacological effects such as a high-level blood pressure lowering effect.

The inventors of the present invention have studied a method for improving the flavor of a liquid seasoning containing food materials having a hypotensive effect and having a sodium concentration of 3.55% by weight or less, so that the taste of salt can be sensed. % by weight or less, and the potassium concentration is adjusted to 0.5 to 4.2% by weight, and the nitrogen content is more than a certain amount, and the flavor can be felt stronger without reducing the flavor when mixed with food materials having a blood pressure lowering effect. Salt, good-tasting liquid seasoning. And it was found that it can be taken continuously and has an effective blood pressure lowering effect.

According to the present invention, it is possible to obtain a sodium concentration of 3.55% by weight or less, and it does not reduce the flavor even if it contains a food material having a hypotensive effect, and can feel a sufficient salty taste, and it is easy to continuously ingest it, and exhibits pharmacological effects such as a high-level hypotensive effect. liquid seasoning. The liquid flavoring agent of the present invention can be used especially as reduced-salt soy sauce

In addition, the "salt-reduced soy sauce" in the present invention refers to "soy sauce" and "processed soy sauce" whose sodium content per 100 g of the product is 3,550 mg (9 g in terms of table salt) or less, and is not limited to those of the Nutrition Improvement Act. Special purpose food for patients. The so-called "soy sauce" is a liquid seasoning stipulated by the Japanese agricultural and forestry standards, and the so-called "processed soy sauce" is the "soy sauce" that meets the Japanese agricultural and forestry standards by adding seasonings, sours, spices, soups, extracts, etc. A liquid seasoning used for the same purpose as "soy sauce". The "soy sauce" here is the same concept as the "soy sauce" of the Japanese Agricultural and Forestry Standard. In addition, the "liquid seasoning" mentioned in this application is a concept which exceeds the said salt-reduced soy sauce and the standard of a reduced-salt soy sauce, but includes the concept of the seasoning which has the meaning of this application. In addition, in the liquid seasoning industry, the content of the mixed substance is usually indicated by w/v%, but in this application, the compounded amount of each component is described by weight% in the whole liquid seasoning. In this case, for example, "1.6% by weight" of the nitrogen component content of soy sauce corresponds to "1.9w/v%".

The (A) sodium content in the liquid seasoning of the present invention is 3.55% by weight or less, but it is more preferably 2.75 to 3.5% by weight, particularly preferably 3.1 to 3.4% by weight, from the viewpoint of hypotensive effect and flavor (satisfaction with salty taste). %. In addition, "content" in this invention means the ratio in the whole liquid seasoning unless it mentions especially below. Salt can be used for the sodium of the liquid seasoning of this invention. The content of salt in the liquid seasoning of the present invention is 9% by weight or less, but it is more preferably 7 to 9% by weight, particularly preferably 8 to 9% by weight, from the viewpoint of hypotensive effect and flavor (satisfactory taste of salt) .

The (B) potassium content in the liquid seasoning of the present invention is 0.5 to 4.2% by weight, preferably 1 to 3.6% by weight, more preferably 1.5 to 3.1% from the viewpoint that the salty taste can be enhanced even though the sodium content is low, and there is no bitterness. weight%. In addition, potassium is preferably potassium chloride from the viewpoint of having a salty taste and less odor. When potassium chloride is used, its content is preferably 1 to 7% by weight, more preferably 2 to 6% by weight, particularly preferably 3 to 5% by weight.

In order to adjust the sodium content and potassium content within the above-mentioned ranges, for example, a method of producing soy sauce using a mixed solution of table salt and, for example, potassium chloride as brewing water; Soy sauce, a method of mixing soy sauce prepared by using salt water alone as brewing water; removing sodium from ordinary soy sauce prepared by using salt water as brewing water by electrodialysis, membrane treatment, etc., to obtain desalted soy sauce, in desalted soy sauce The method of adding potassium chloride, etc.

The (C) food material having a hypotensive effect of the liquid seasoning of the present invention is one or two or more selected from polyphenols, peptides having angiotensin-converting enzyme inhibitory activity, and sympathetic nerve inhibitory substances.

Specifically, as the polyphenols, one or more, preferably two or more hydroxyl groups are bonded to the benzene ring. For example, plant-derived flavonoids, tannic acid, phenolic acid, etc. are mentioned. In addition, glycosides of these can also be used. More preferable polyphenols include caffeoylquinic acid, feruloylquinic acid, flavonols, flavanols, flavanones, flavones, isoflavones, Anthocyanins etc. Specifically, catechin, epicatechin, gallocatechin, epigallocatechin, rutin, quercitrin, isoquercitin, quercetin, myricitrin ), myricetin, daidzein, daidzin, glycitein, glycitin, genistein, genistin, myricetin (myricitrin), myricetin, hesperidin, methyl hesperidin, neohesperidin, hesperetin, naringin, naringin Naringenin, prunin, astragalin, kaempferol, apiin, apigenin, delphinidin, delphinium Delphin, nasunin, peonidin, peonin, petunin, peonidin, delphinidin ( malvidin), malvin, mallow pigment-3-glucoside (oenin), cyanidin, leucocyanidin, cyanin, asterin ( chrysanthemin), keracyanin, idaein, mecocyanin, pelargonidin, callistephin, derivatives of these and mixtures of 2 or more. Examples of the aforementioned derivatives include acetylated compounds, malonyl compounds, methylated compounds, and sugar conjugates. A sugar conjugate is a substance in which one molecule of polyphenol is covalently bonded to one or more molecules of sugars such as glucose, rhamnose, galactose, rutinose, neohesperidose, apiosyl glucose, etc. 1 to 20 molecules, more preferably 2 to 10 molecules. Among them, coffee tannins are particularly preferable because they have a stable and sustained blood pressure lowering effect. In addition, the polyphenols of the present invention also contain those in which some or all of the hydroxyl groups in the polyphenol molecule are substituted with methoxy groups.

Isomers and analogues exist in coffee tannins, and pure isomers, analogues, or mixtures thereof can be used in the present invention. The coffee tannins in the present invention specifically include 3-coffee tannin, 4-coffee tannin, 5-coffee tannin (chlorogenic acid), 3,4-dicao tannin, 3,5-dicao tannin Acid, 4,5-two coffee tannic acid, 3-feruloyl quinic acid, 4-feruloyl quinic acid, 5-feruloyl quinic acid and 3-feruloyl-4-coffee tannic acid, etc.

The water-solubility of coffee tannins can be improved by becoming the salt, and can increase physiological effectiveness. These salts are preferred as long as they are pharmaceutically acceptable salts. As such an alkaline substance for salt formation, for example, hydroxides of alkali metals such as lithium hydroxide, sodium hydroxide, and potassium hydroxide; hydroxides of alkaline earth metals such as magnesium hydroxide and calcium hydroxide; Inorganic bases such as ammonium; basic amino acids such as arginine, lysine, histidine, ornithine; organic bases such as monoethanolamine, diethanolamine, and triethanolamine; hydroxides of alkali metals or alkaline earth metals are particularly preferred. In the present invention, these bases may be prepared and then added to a composition composed of other components, or coffee tannins and base-forming components may be separately added to the composition to form a salt therein.

As natural extracts containing coffee tannins, especially plant extracts, such as coffee, cabbage, lettuce, artichoke, tomato, eggplant, potato, carrot, apple, pear, plum, peach, apricot, cherry, Extracts extracted from sunflower, jute, sugar cane and other plants containing a large number of coffee tannins.

Specifically, as green coffee bean extract, Hasegawa Spice Co., Ltd. "FlavorHolder"; as apple extract, Nikka Whiskey (Nikka Whiskey Distilling Co., Ltd.) (Co., Ltd.) "Applephenon "; As the sunflower seed extract, Dainippon Ink Chemical Industry Co., Ltd. "Heliant S-100" and the like can be cited. The content of coffee tannins in the plant extract used is preferably 1 to 80% by weight, more preferably 1 to 50% by weight, particularly preferably 1 to 40% by weight, from the viewpoint of hypotensive effect.

As the isoflavones, those extracted from soybeans are preferably used. In particular, as substances that are easily soluble in liquid seasonings, it is preferable to use prunusin (5,4'-dihydroxy-7-methoxy body), irisaxanthin (5,7,3'-trihydroxy-6 , 4',5'-trimethoxy body) and other glycosides.

The blending amount of polyphenols in the liquid seasoning of the present invention is preferably 0.1 to 5% by weight, more preferably 0.2 to 3% by weight, particularly preferably 0.5 to 2% by weight, from the viewpoint of the hypotensive effect and flavor. Here, the mixing amount of polyphenols is the amount of polyphenols added to the liquid seasoning. When the amount of polyphenols is 0.1% by weight or less, sufficient hypotensive effect cannot be obtained. In addition, when the compounding amount of polyphenol is 5% by weight or more, it is not preferable because of a strong odor.

As the peptide having angiotensin-converting enzyme inhibitory activity, those derived from food raw materials can be used. Peptides derived from milk, peptides derived from grains, and peptides derived from fish are particularly preferred. Here, the grain-derived peptide is preferably a grain-derived peptide with a molecular weight of 200 to 4,000, and particularly preferably a corn-derived peptide with a molecular weight of 200 to 4,000. Furthermore, peptides with a molecular weight of 200 to 4000 obtained by treating zein, soybean protein, wheat protein, etc. — Bulletin No. 284369). The fish-derived peptide is preferably a peptide derived from fish with a molecular weight of 200 to 10,000, more preferably a peptide with a molecular weight of 200 to 10,000 obtained by treating fish such as mackerel, skipjack, tuna, and saury with protease. Peptides having a molecular weight of 200 to 10,000 obtained by treating skipjack protein with protease are preferred.

The intensity of angiotensin-converting enzyme inhibitory activity was expressed by the concentration (IC50) which inhibited 50% of the activity of angiotensin-converting enzyme. When the IC50 of the peptide having angiotensin-converting enzyme inhibitory activity used in the present invention is about 50 to 1000 μg/mL, a hypotensive effect can be expected in reduced-salt soy sauces.

Commercially available products that can be mixed in the present invention include: Peptino (Nippon Food Chemicals, IC50: 130 μg/mL) which is a peptide derived from corn, glutamine peptide (glutamine peptide) GP which is a peptide derived from wheat -1 (Nisshin Pharma, IC50: 508 μg/mL), Hinute (Fuji Oil, IC50: 455 μg/mL) as a peptide derived from soybean, Peptide Straight (Nippon Supplement, Inc. , IC50: 215 μg/mL), etc.

The angiotensin-converting enzyme inhibitory activity of this peptide can be measured, for example, by the simple and reproducible assay device ACE Color( Fujirebio Co., Ltd.) to measure. The blending amount of the peptide is preferably 0.5 to 20% by weight, more preferably 1 to 10% by weight, and particularly preferably 2 to 5% by weight in the liquid seasoning from the viewpoint of hypotensive effect and flavor.

Examples of sympathetic inhibitors include γ-aminobutyric acid, taurine, and their salts. As γ-aminobutyric acid, in addition to extracted substances contained in foods, substances produced by decarboxylase acting on L-glutamic acid-containing foods and the like can be preferably used. In particular, fish soy mash or its squeezed juice, fish soy fermented material, etc. are mentioned as the most preferable thing to use for a liquid seasoning. In addition, fermented soybeans, rice germs, and rice bran are preferably used as raw materials for the liquid seasoning of the present invention from the viewpoint of not spoiling the flavor. Furthermore, in recent years, γ-aminobutyric acid with a purity of 100% has been obtained by extraction and purification of a crude product obtained through fermentation, and it can be used more preferably from the viewpoint of not spoiling the flavor. The compounding amount of γ-aminobutyric acid in the liquid seasoning of the present invention is preferably 0.05 to 5% by weight, more preferably 0.2 to 3% by weight, particularly preferably 0.5 to 2% by weight, from the viewpoint of hypotensive effect and flavor.

As taurine, what extracted the substance contained in food (fish, shellfish) can be used preferably. The blending amount of taurine in the liquid seasoning of the present invention is preferably 0.05 to 5% by weight, more preferably 0.2 to 3% by weight, particularly preferably 0.5 to 2% by weight, from the viewpoint of the hypotensive effect and flavor.

Regarding the liquid seasoning of the present invention, from the viewpoint of containing food materials having a hypotensive effect without reducing the flavor, having a low sodium or salt content but enhancing the salty taste, and having no bitter taste, the parts other than the component (C) (D) The nitrogen content is 1.6% by weight or more. In addition, the nitrogen content is more preferably 1.6 to 2% by weight. It is generally believed that when the nitrogen content in soy sauce is high, the taste becomes mellow and the salty taste decreases, but what was unexpected is that for soy sauce with low sodium or salt content and potassium, by adjusting the total nitrogen content within the above range, A result of improving saltiness is obtained.

Usually the nitrogen content of soy sauce is 1.2 to 1.6% by weight, but in order to increase the nitrogen content to 1.6% by weight or more, nitrogen-containing substances such as amino acids are added to soy sauce brewed by a normal method so that the amount reaches the specified range of the present invention, or , and complete the process of concentration and desalination. For example, there is a method of adjusting the dilution rate using volatile components mainly composed of water while removing salt by decompression concentration; or a method of concentrating nitrogen components while moving the hydrated water of ions generated when salt is removed by an electrodialysis device. method etc. In addition, there is a method of increasing the nitrogen content of salt-reduced soy sauce with a lower salt content than ordinary table salt through RO membrane or reduced pressure concentration; conversely, desalination is performed starting from soy sauce with high nitrogen content such as soybean soy sauce and re-brewed soy sauce. Methods, etc. ("Science and Technology of Supplementing Soy Sauce" Tochi Edited by Tatsurokuro, published by the Japan Brewing Association, 1994).

In the seasoning of the present invention, it is preferable to add a nitrogen-containing substance other than the component (C) as a means of increasing the nitrogen content. From the standpoint of enhancement and persistence of salty taste, amino acids are preferred among nitrogen-containing substances, especially acidic amino acids and basic amino acids. Its content in the liquid seasoning is preferably greater than 2% by weight of acidic amino acids, and/or greater than 1% by weight of basic amino acids. In addition, from the viewpoint of the persistence of the salty taste, it is preferable that the acidic amino acid is greater than 2% by weight and less than or equal to 5% by weight, more preferably 2.4 to 4.5% by weight, and particularly preferably 2.5 to 3.8% by weight. From the viewpoint of the persistence of the salty taste, Preferably, the basic amino acid content is greater than 1% by weight and less than or equal to 3% by weight, more preferably 1.2 to 2.5% by weight, particularly preferably 1.5 to 2% by weight. In addition, the liquid seasoning of the present invention preferably uses brewed seasoning as a base material (base) from the viewpoint of the persistence of the salty taste, flavor, etc. When the above-mentioned range is satisfied, it is preferable to further add an acidic amino acid, a basic amino acid salt, or the like. In addition, the term "acidic amino acid and basic amino acid" in the present invention refers to free (free) amino acid or amino acid salt, and the content specified in the present invention refers to the value converted into free amino acid.

In addition, in the liquid seasoning of the present invention, aspartic acid and glutamic acid which are acidic amino acids are preferable among acidic amino acids and basic amino acids from the viewpoint of persistence of salty taste; It is more preferable to use aspartic acid and glutamic acid in combination. In this case, the content of aspartic acid is preferably 1 to 3% by weight, more preferably 1.2 to 2.5% by weight, and particularly preferably 1.2 to 2% by weight, from the viewpoint of persistence of the salty taste. When the brewing seasoning is used as the base raw material, aspartic acid also includes substances derived from the raw material. If the above-mentioned range is not satisfied, it is preferable to add L-aspartic acid, sodium L-aspartate, or the like. Moreover, from a viewpoint of the persistence of salty taste, content of glutamic acid becomes like this. Preferably it is 1 to 2 weight%, More preferably, it is 1.2 to 2 weight%, Especially preferably, it is 1.3 to 1.8 weight%. When the brewing seasoning is used as the base raw material, glutamic acid also includes substances derived from the raw material. If the above range is not satisfied, it is preferable to add L-glutamic acid, L-sodium glutamate, and the like.

Examples of basic amino acids include lysine, arginine, histidine, and ornithine, among which lysine and histidine are preferred, and histidine is particularly preferred. The content of lysine is preferably 0.5 to 1% by weight from the viewpoint of stimulating salty taste, and the content of histidine is preferably 0.2 to 2% by weight from the viewpoint of enhancement and persistence of salty taste, more preferably 0.5 to 2% by weight. 1% by weight. When brewing seasoning is used as a base material, these basic amino acids also include those derived from the material, and it is preferable to add accordingly when the above-mentioned range is not satisfied.

In the liquid seasoning of the present invention, the weight ratio of aspartic acid/(B) potassium is preferably 0.25 or more, more preferably 0.3 or more, particularly preferably 0.46 or more, particularly preferably 0.46 or more, from the viewpoint of eliminating bitterness due to potassium chloride 0.5 or more.

In addition, in the liquid seasoning of the present invention, the weight ratio of the aspartic acid/(D) nitrogen content in the liquid seasoning excluding the component (C) is preferably 0.5 or more. The weight ratio is more preferably 0.6 or more, particularly preferably 0.7 or more, from the viewpoint of enhancing salty taste and improving sharpness.

In addition, the liquid seasoning of the present invention may contain nucleic acid-based seasoning, protein, protein degradation products, etc. in order to make the (D) nitrogen content 1.6% by weight or more.

Examples of nucleic acid seasonings include 5'-guanylic acid, inosinic acid, 5'-ribonucleotide, uracil nucleotide, adenine nucleotide, and their sodium, potassium, or calcium salts. . The content of the nucleic acid seasoning is preferably 0 to 0.2% by weight, more preferably 0.005 to 0.2% by weight, particularly preferably 0.01 to 0.1% by weight.

Water-soluble substances, such as gelatin, are mentioned as a protein, and 1 type or 2 or more types may be sufficient. These are contained in the liquid seasoning of the present invention in an amount of 0.1 to 2% by weight, preferably 0.2 to 1% by weight, from the viewpoint of improving the flavor of soy sauce, such as enhancement of salty taste, reduction of off-flavor and bitterness, and the like.

Examples of protein degradation products include gelatin partial degradation products, soybean peptides, and the like, and one or two or more of these can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by weight, preferably 0.02 to 1% by weight, from the viewpoint of improving the flavor of soy sauce, such as enhancement of salty taste, reduction of off-flavor and bitterness, and the like.

The liquid seasoning of the present invention preferably further contains (E) a flavor improving agent not converted into the component (D). Examples of such flavor improving agents include organic acids or salts thereof, inorganic acid salts, inorganic ammonium salts, sweeteners, mineral whey, starch decomposition products, plant extracts, polysaccharides, and the like. These can be used 1 type or 2 or more types. In addition, although the inorganic ammonium salt here contains nitrogen element, it is not converted into component (D).

Examples of organic acids or salts thereof include phytic acid, citric acid, and organic acids having a valence of 2 or less, or salts thereof, and the like.

Examples of citrate include monosodium citrate, disodium citrate, trisodium citrate, monopotassium citrate, dipotassium citrate, tripotassium citrate, calcium citrate, and isocitric acid or its salts. One or more of these may be used. These are contained in the liquid seasoning of the present invention in terms of citric acid in an amount of 0.5 to 2% by weight, preferably 0.7 to 1.5% by weight, from the viewpoint of enhancing the salty taste, reducing off-taste and bitterness, and improving the flavor of soy sauce.

The liquid seasoning of the present invention contains phytic acid in an amount of 0.1 to 2% by weight, preferably 0.2 to 1% by weight, from the viewpoint of enhancing the taste of salt, reducing off-taste and bitterness, and improving the flavor of soy sauce.

Examples of organic acids having a valence of 2 or less or salts thereof include lactic acid, fumaric acid, adipic acid, tartaric acid, succinic acid, malic acid, acetic acid, oxalic acid, gluconic acid, pantothenic acid, and saturated aliphatic monocarboxylic acids. Acids and salts of these alkali metals such as sodium and potassium or alkaline earth metals such as calcium may be used alone or in combination of two or more. In addition, ascorbic acid can also be used as a substance having the same effect. Among them, lactic acid, succinic acid, malic acid or their salts are preferred, and the content in the liquid seasoning of the present invention is converted into free acids from the viewpoint of enhancing the taste of salt, reducing off-taste and bitterness, etc., and improving the flavor of soy sauce. lactic acid preferably contains 0.9 to 3% by weight, more preferably 1.3 to 3% by weight, particularly preferably 1.5 to 2.5% by weight, and succinic acid preferably contains 0.004 to 2% by weight, more preferably 0.06 to 1.5% by weight, particularly preferably 0.1 to 1% by weight. % by weight, malic acid is preferably contained in an amount of 0.05 to 2% by weight, more preferably in an amount of 0.1 to 1.5% by weight. The liquid seasoning of the present invention contains 1 to 100 ppm by weight of a saturated aliphatic monocarboxylic acid (6 or more carbon atoms) from the viewpoint of enhancing the salty taste, reducing off-taste and bitterness, and improving the flavor of soy sauce. The liquid seasoning of the present invention contains other substances in an amount of 0.01 to 3% by weight, preferably 0.02 to 2% by weight, from the viewpoint of enhancing the taste of salt, reducing off-taste and bitterness, and improving the flavor of soy sauce.

Calcium chloride, magnesium chloride, sodium sulfate, ferrous sulfate, magnesium sulfate, potassium alum salt etc. are mentioned as an inorganic acid salt, and these 1 type or 2 or more types can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.1 to 5% by weight, preferably 0.2 to 2% by weight, from the viewpoint of improving the flavor of soy sauce, such as enhancement of salty taste, reduction of off-flavor and bitterness, and the like.

In addition, examples of inorganic acid salts include alkali metal salts of phosphoric acid and inorganic carbonates.

Examples of alkali metal salts of phosphoric acid include sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, sodium tripolyphosphate, potassium tripolyphosphate, and sodium metaphosphate. , or potassium metaphosphate, etc., and these 1 type or 2 or more types can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by weight, preferably 0.02 to 1% by weight, from the viewpoint of improving the flavor of soy sauce, such as enhancement of salty taste, reduction of off-flavor and bitterness, and the like.

Examples of the inorganic carbonate include alkali metal salts such as sodium carbonate and potassium carbonate, magnesium carbonate, sodium bicarbonate, and the like, and one or more of these can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by weight, preferably 0.02 to 1% by weight, from the viewpoint of improving the flavor of soy sauce, such as enhancement of salty taste, reduction of off-flavor and bitterness, and the like.

Examples of sweeteners include fructose, glucose, sucrose, lactose, trehalose, licorice extract, sugar alcohols (sorbitol, mannitol, maltitol, reduced palatinose, xylitol, etc.), glycyrrhizic acid Artificial sweeteners such as sodium, stevia extract, saccharin sodium, aspartame, acesulfame potassium, sucralose, tamarind fruit pod extract, etc. One type or two or more types of these may be used as a sweetener and the like. From the standpoint of improving the flavor of soy sauce, such as enhancement of salty taste, reduction of off-flavor and bitterness, etc., the content of stevia extract, licorice extract, and sodium glycyrrhizinate in the liquid seasoning of the present invention is 0.0001 to 0.1% by weight, preferably It is 0.0005 to 0.01% by weight. The content of other sweeteners in the liquid seasoning of the present invention is 0.1 to 2% by weight, preferably 0.2 to 1% by weight, from the viewpoint of improving the flavor of soy sauce, such as enhancement of salty taste, reduction of off-flavor and bitterness. In addition, saccharin sodium, aspartame, etc. contain nitrogen in the molecule, and are not converted into component (D).

The content of mineral whey in the liquid seasoning of the present invention is 0.1 to 5% by weight, preferably 0.2 to 2% by weight, from the viewpoint of improving the flavor of soy sauce, such as enhancement of salty taste, reduction of off-flavor and bitterness.

Examples of starch degradation products include dextrin, acid decomposed starch, oxidized starch, cyclodextrin, and the like, and one or more of these can be used. The content of these in the liquid seasoning of the present invention is 0.01 to 2% by weight, preferably 0.02 to 1% by weight, from the viewpoint of improving the flavor of soy sauce, such as enhancement of salty taste, reduction of off-flavor and bitterness.

Examples of plant extracts include perilla extracts, pepper extracts, and the like, and one or more of these can be used. The content of perilla extract in the liquid seasoning of the present invention is 0.01 to 5% by weight, preferably 0.02 to 3% by weight, from the viewpoint of enhancing the salty taste, reducing off-flavor and bitterness, and improving the flavor of soy sauce. The content of the pepper extract in the liquid seasoning of the present invention is 0.01 to 5 ppm by weight, preferably 0.02 to 1 ppm by weight, from the viewpoint of enhancing the taste of salt, reducing off-taste and bitterness, and improving the flavor of soy sauce.

Examples of polysaccharides include carrageenan, guar gum, and the like, and one or more of these can be used. The content of these in the liquid seasoning of the present invention is 0.01 to 2% by weight, preferably 0.02 to 1% by weight, from the viewpoint of improving the flavor of soy sauce, such as enhancement of salty taste, reduction of off-flavor and bitterness.

In addition, the liquid seasoning of the present invention preferably has a pH of 3 to 6.5, more preferably 4 to 6, and particularly preferably 4.5 to 5.5, from the viewpoint of not deteriorating the flavor. In addition, it is preferable to have a chlorine content of 4 to 9% by weight and a specific value of a solid content of 20 to 45% by weight.

In addition, calcium lactate and the like are also effective as additives that enhance the salty taste of liquid seasonings. However, when cooking with mixed soy sauce, the former produces an unpleasant smell, and the latter causes disadvantages such as hardening of the cooked food, so it is not preferable. As a soy sauce with a general-purpose seasoning function.

In addition, the liquid seasoning of the present invention can be added with ethanol, cooking wine, brewed vinegar, sweetener, etc. as desired, and can be applied to various processed soy sauce products such as dashi soup and seasoning sauce.

The liquid seasoning of the present invention has the effect of remarkably improving hypertension by continuous ingestion. Therefore, the container of the liquid seasoning of the present invention can be marked with "suitable for people who worry about blood pressure", "suitable for people with high blood pressure", "has the effect of lowering blood pressure", "has the effect of regulating blood pressure" and so on.

Example

The present invention will be described in more detail below through examples. This example is given for illustration only, and is not intended to limit the scope of the invention.

Test example 1

[adjustment of raw materials soy sauce]

Commercially available salt-reduced soy sauce D (nitrogen concentration 1.5% by weight, sodium concentration 3.18% by weight, potassium concentration 0.38% by weight) was concentrated under reduced pressure, and adjusted with volatile water and salt so that the final nitrogen concentration was 1.92% by weight and the sodium concentration was 3.34% by weight. % by weight and a potassium concentration of 0.45% by weight were used as reduced-salt soy sauce A. In addition, commercially available salt-reduced soy sauce C (nitrogen concentration 1.4% by weight, sodium concentration 3.18% by weight, and potassium concentration 0.26% by weight) was concentrated under reduced pressure, and finally adjusted with volatile water and salt so that the nitrogen concentration was 2.0% by weight and the sodium concentration was 3.30% by weight and a potassium concentration of 0.33% by weight were used as reduced-salt soy sauce B.

(1) Test examples 1-1 to 1-25

The above-mentioned salt-reduced soy sauce is used as the raw material soy sauce to add potassium chloride, sour flavoring, nucleic acid seasoning, food raw materials with hypotensive effect, etc. respectively.

In addition, polyphenol preparation A (from green coffee beans of the Robusta species) was added as a food material with a hypotensive effect, extracted with hot water for 4 hours, and the extract was treated with an adsorbent (activated carbon, clay) , after being concentrated, spray-dry. Coffee tannins about 40% by weight), polyphenol preparation B (spray-dried Hasegawa Perfume (Co., Ltd.) FH-1041. Coffee tannins about 54% by weight), peptide A (Nippon Peptide Straight manufactured by Supplement) and Peptide B (Peptino manufactured by Nippon Food Chemical Industry Co., Ltd.), and liquid seasoning (reduced salt soy sauce) in the mixing amounts shown in Table 1 were prepared.

(2) Determination method of sodium content

The sodium content in the liquid seasoning can be measured by an atomic absorption photometer (Z-6100 Hitachi polarized Zeeman atomic absorption photometer). In addition, the salt content is converted from the obtained sodium content.

(3) Determination method of potassium content

The potassium content in the liquid seasoning can be measured by the same method as the above-mentioned method for measuring the sodium concentration.

(4) Determination method of nitrogen content

The nitrogen concentration in the liquid seasoning was measured using a total nitrogen analyzer (Mitsubishi Kasei Model TN-05). The table shows the values in liquid seasonings other than (C) the food material having a hypotensive effect.

(5) Sensory evaluation method

The resulting liquid seasoning was evaluated for saltiness and bitterness by a panel of 10 members. Moreover, the comprehensive evaluation as soy sauce was also performed. Each evaluation criterion is as follows, and the obtained results are shown in Table 1.

[evaluation criteria of the salt taste]

1: Same as reduced-salt soy sauce (equivalent to 9% by weight of table salt)

2: Between reduced-salt soy sauce and a standard product (common product) (equivalent to 14% by weight of table salt)

3: Slightly weaker than the standard product (normal product)

4: Same as standard product (normal product)

5: Stronger than the standard product (normal product)

[bitterness evaluation criteria]

1: None

2: Feel a little bit very faintly

3: faintly felt

4: can feel

5: strongly felt

[evaluation criteria of odor]

1: None

2: Feel a little bit very faintly

3: faintly felt

4: can feel

5: strongly felt

[Judgement criteria of comprehensive evaluation]

◎: There is a salty taste (above 4) and no bitterness and peculiar smell (below 1)

○: Taste of salt (above 4), slightly bitter and peculiar smell (below 2)

△: The taste of salt is weak (1 or less), and there is no bitterness and off-taste (1 or less), or,

The taste of salt is slightly weak (below 3), and slightly bitter and peculiar (below 3)

×: Bitterness and peculiar smell (more than 3)

Such as [Table 1]

(6) Determination method of hypotensive effect

Test example 2

(a) use of animals

16-week-old male spontaneously hypertensive rats were raised under the conditions of room temperature 25±1°C, humidity 55±10%RH, and lighting time 12 hours (7:00 am to 7:00 pm) (in the breeding room in the rat area). Rat (SHR).

(b) Administration method and dosage

Physiological saline was used in the control group. The method of administration is oral administration and forced administration with a metal gastric probe. The dosage is 5mL/kg.

(c) Test method

A group of 3 SHRs using hunger strike. The systolic blood pressure of the tail artery before and 6 hours after the oral administration was measured with a commercially available non-observation blood pressure measuring device for rats (manufactured by Softron).

(d) Statistical processing methods

The obtained measurement results were expressed as the mean value and standard error (SE) of the rate of change, and Student's T-test was implemented.

In Table 1, the hypotensive effect of test examples 1-2, 1-3, 1-6, 1-12, 1-14, 1-15, 1-17, and 1-18 physiological saline was studied. The result is shown in Figure 1.

Test example 3

(a) use of animals

Raise 5-week-old male spontaneously hypertensive rats under the conditions of room temperature 25±1°C, humidity 55±10%RH, and lighting time 12 hours (7:00 a.m. to 7:00 p.m.). (SHR).

(b) Administration method and dosage

The method of administration was oral administration and forced administration with a metal gastric probe once a day. The dosage is 5mL/kg.

(c) Test method

A flock of 6 animals was used in SHR (6 weeks old at the start of the experiment). The systolic blood pressure of the caudal artery was measured once a week for 6 weeks with a commercially available mouse non-observation blood pressure measuring device (manufactured by Softron).

(d) Statistical processing methods

The obtained measurement results were expressed as the mean value and standard error (SE) of the rate of change, and Student's T-test was implemented.

In Table 1, the hypotensive effect of Test Examples 1-4, 1-12, and 1-18 was investigated. The result is shown in Figure 2.

From Fig. 1 and Fig. 2, it can be confirmed that the blood pressure lowering effect by ingesting the liquid seasoning of the present invention and the effect of suppressing the increase in blood pressure by continuous ingestion (in Fig. 1 and Fig. 2, test examples 1-12 and 1-18 are not Seasonings containing foods with hypotensive effect). In addition, it can also be seen from Table 1 that even if the sodium concentration is low and food materials with a hypotensive effect are mixed, by making the potassium content within the scope of the present invention and making The nitrogen content in the liquid seasoning was 1.6% by weight or more, which was a level at which the taste of salt could be sufficiently sensed, and continuous ingestion as soy sauce was reasonable.

Test example 4~7

[adjustment of raw materials soy sauce]

Commercially available salt-reduced soy sauce E (sodium concentration 3.19% by weight, nitrogen concentration 1.51% by weight, and potassium concentration 0.38% by weight) was concentrated under reduced pressure, and adjusted with volatile water and salt so that the sodium concentration was 3.34% by weight and the nitrogen concentration was 1.80% by weight. , Potassium concentration is 0.45% by weight, as reduced-salt soy sauce F. In addition, commercially available salt-reduced soy sauce G (sodium concentration: 3.19% by weight, nitrogen concentration: 1.42% by weight, and potassium concentration: 0.26% by weight) was used to measure the hypotensive effect.

(1) Test examples 4-1 to 4-20

Using the above-mentioned reduced-salt soy sauces E and F as raw materials, potassium chloride, flavor improvers, food ingredients with hypotensive effect, amino acid seasonings, etc. were added to the soy sauces respectively, and liquid seasonings with the mixing amounts shown in Table 2 were prepared. The analysis and sensory evaluation of each component were performed similarly to Test Example 1. The results are shown in Table 2.

as table 2

(2) Test examples 5-1 to 5-19

Using the above-mentioned reduced-salt soy sauce E as a raw material, potassium chloride, a flavor improving agent, a food material with a hypotensive effect, amino acid seasoning, etc. were added to soy sauce, and a liquid seasoning with the mixing amount shown in Table 3 was prepared. The analysis and sensory evaluation of each component were performed similarly to Test Example 1. The results are shown in Table 3.

as table 3

Test example 6

(3) Test examples 6-1 to 6-20

Using the above-mentioned reduced-salt soy sauces E and F as raw materials, potassium chloride, flavor improvers, food ingredients with a hypotensive effect, amino acid seasonings, etc. were added to the soy sauces to prepare liquid seasonings in the mixing amounts shown in Table 4. The analysis and sensory evaluation of each component were performed similarly to Test Example 1. The results are shown in Table 4.

as table 4

(4) Test examples 7-1 to 7-10

Using the above-mentioned reduced-salt soy sauce E as a raw material, potassium chloride, a flavor improving agent, a food material with a hypotensive effect, amino acid seasoning, etc. were added to soy sauce, and a liquid seasoning in the mixing amount shown in Table 5 was prepared. The analysis and sensory evaluation of each component were performed similarly to Test Example 1. The results are shown in Table 5.

as table 5

From the above description, it can be seen that even when a food material having a low sodium concentration and a blood pressure lowering effect is mixed, by making the potassium concentration within the range of the present invention and using a flavor improving agent together, a sufficient salty taste can be achieved. , as soy sauce can reasonably be continuously ingested at a level.

Test 8

(a) Preparation of soy sauce

Commercially available salt-reduced soy sauce was concentrated under reduced pressure, adjusted with volatile water and salt to finally make the nitrogen concentration 1.8% by weight, the sodium concentration 3.34% by weight, and the potassium concentration 0.45% by weight, as high-nitrogen salt-reduced soy sauce. As a green coffee bean extract (hereinafter referred to as "GCE"), Hasegawa Fragrance Co., Ltd. Flavor Holder RC-30 was spray-dried, and chlorogenic acids were about 54% by weight. Prepare the liquid seasoning shown in Table 6, and carry out human clinical trials.

as table 6

(b) Evaluation object

Subjects were 117 males aged 30 to 50 with mild hypertension (systolic blood pressure 140-159 mmHg, diastolic blood pressure 90-99 mmHg). In addition, smokers with more than 15 cigarettes/day, alcoholics with ethanol intake of more than 30g/day, and those with abnormal liver and kidney functions were excluded.

(c) Test method

[an intake method, quantity]

Put 10 g of soy sauce and freeze-dried ingredients (one of wakame, tofu, and fried food) into a bowl, pour 180 mL of boiling water, and take it at breakfast. Furthermore, GCE in 10 g of soy sauce was adjusted to 0 mg, 46 mg, 93 mg, or 185 mg, and the above-mentioned evaluation subjects (Table 7) divided into 4 groups were ingested, respectively.

[test methods]

After resting on the chair for 10 minutes, the blood pressure of the right wrist was measured 3 times with an automatic sphygmomanometer, and the systolic blood pressure (SBP) and the diastolic blood pressure (DBP) were compared. The measured value takes the median value of each value (Figure 3)

[statistical processing]

The data obtained were analyzed by statistical analysis software StatView program (version 5.0, SASInstitute Inc., Cary NC) for multiple comparison test.

as table 7

(d) Analysis of results

As shown in Table 7, it was confirmed that there was no effective difference in blood pressure, pulse, age, body weight, BMI, etc. between the 4 groups (placebo group GCE0mg, test group GCE46mg, GCE93mg, GCE185mg) at the beginning of the test.

As shown in Figure 3, the changes in SBP after 28 days of trial administration were: GCE0mg in the blank control group, GCE46mg, GCE93mg, and GCE185mg in the test group were respectively -1.3±3.0, -3.2±4.6, -4.7±4.5, -5.6 ±4.2, 4 groups can confirm blood pressure reduction. In addition, the effective difference of GCE93 mg and GCE185 mg in the test group was confirmed with respect to GCE0 mg in the placebo group.

In addition, the DBP changes after 28 days of trial administration were -0.8±3.1, -2.9±2.9, -3.2±3.2, -3.9±2.8 for the blank control group GCE0mg, test groups GCE46mg, GCE93mg, and GCE185mg, respectively. Lower blood pressure can be confirmed. In addition, the effective difference of GCE93 mg and GCE185 mg in the test group was confirmed with respect to GCE0 mg in the placebo group.

From the above results, the hypotensive effect by ingesting the liquid seasoning of the present invention was confirmed. From the results of statistical analysis, it can be confirmed that when the amount of GCE 93 mg (50 mg of chlorogenic acids) or more is mixed, in the case of ingesting 10 g/day of soy sauce for about 1 month, a sufficient blood pressure lowering effect can be obtained compared to the placebo group .

【Table 6】

1) Chlorogenic acids 54% by weight, caffeine 12% by weight

Claims (6)

1. a liquid quelite is characterized in that,

Contain following composition (A)～(C):

(A) below the sodium 3.55 weight %,

(B) potassium 0.5～4.2 weight %,

(C) have raw-food material 0.05～10 weight % of hypotensive activity,

When using the decompression concentration method to remove salt, utilize the method for regulating dilution rate with water as the volatile ingredient of main component; The method that moves, concentrates simultaneously nitrogen component of the hydrate water of the ion that produces when perhaps removing salt through the electrodialysis device; (D) nitrogen content of feasible liquid quelite part except composition (C); In the material except composition (C), be more than the 1.6 weight %.

2. a liquid quelite is characterized in that,

Contain following composition (A)～(C):

(A) below the sodium 3.55 weight %,

(B) potassium 0.5～4.2 weight %,

(C) have raw-food material 0.05～10 weight % of hypotensive activity,

(D) nitrogen content of liquid quelite part except composition (C) in the material except composition (C), is more than the 1.6 weight %,

In liquid quelite, contain greater than the acidic amino acid of 2 weight % and/or greater than the basic amino acid of 1 weight %.

3. according to claim 1 or claim 2 liquid quelite is characterized in that:

The raw-food material with hypotensive activity of composition (C) is peptide and more than a kind or 2 kinds of sympathetic nerve inhibiting substances that is selected from Polyphenols, has angiotensin converting enzyme inhibition activity.

4. according to claim 1 or claim 2 liquid quelite is characterized in that:

Also containing composition (E) flavor improving agent, except composition (C) with (D) nitrogen content of the liquid quelite (E) part, except composition (C) with in the material (E), is 1.6 weight %.

5. according to claim 1 or claim 2 liquid quelite is characterized in that:

In liquid quelite, contain the aspartic acid of 1～3 weight %, the glutamic acid of 1～2 weight %, and aspartic acid/(B) potassium >=0.25 (weight ratio).

6. according to claim 1 or claim 2 liquid quelite is characterized in that:

Liquid quelite is a Salt-reduced soy sauce.

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