HK1119531B - Taste improving agent for food and beverage containing potassium chloride, process for producing food and beverage containing potassium chloride and food and beverage containing potassium chloride produced by the process - Google Patents

Description

Taste improving agent for potassium chloride-containing food and drink, method for producing potassium chloride-containing food and drink, and potassium chloride-containing food and drink produced by the method

Technical Field

The present invention relates to a taste improving agent for foods and beverages containing potassium chloride, which can effectively alleviate unpleasant tastes such as bitterness and astringency attributed to potassium chloride without adversely affecting the tastes of foods and beverages; a method for producing a food or drink containing potassium chloride, wherein the food or drink has good palatability and the bitterness and astringency of potassium chloride are suppressed; and foods and drinks containing potassium chloride produced by the production method.

Background

Salt is widely used for food preservation or as a seasoning, etc., but it is known that excessive intake of salt causes degenerative diseases such as hypertension, heart disease, and cerebral stroke. In recent years, from the health point of view, foods and beverages subjected to salt reduction treatment have been demanded.

So-called reduced-salt foods and beverages obtained by reducing the amount of salt have low palatability due to lack of salty taste, and various alternatives to salt have been studied. Among them, potassium chloride has a salty taste and promotes excretion of sodium ions, and can be used as a typical component of a salt substitute.

For example, a typical seasoning (soy sauce) contains a considerable amount of salt, and thus there are many reduced salt sauces on the market.

Various methods for producing such reduced-salt soy sauce are known, including a method for desalting ordinary soy sauce by electrodialysis or using a membrane treatment apparatus and a method mentioned in the following patent document 1, which relates to a method for producing reduced-salt soy sauce, and discloses a method for producing reduced-salt soy sauce or reduced-salt brewed soy sauce, characterized by comprising: producing a soy koji using koji mold selected from Aspergillus kawachi (Aspergillus kawachi), Aspergillus saitoi (Aspergillus saitoi), Aspergillus usamii (Aspergillus usamii), and Aspergillus awamori (Aspergillus awamori), which have good ability to produce an organic acid; adding distiller's yeast; in the step of adding, the pH of mash (moromi) is adjusted to 3.5-4.5 when the concentration of added brine is added and adjusted so that the salt concentration of mash is 6-12% (weight/volume) to prevent the mash from putrefaction; and fermenting and aging.

Meanwhile, patent document 2 below discloses a method for producing a reduced-salt soy sauce, characterized by comprising: adding soy sauce koji to a feed solution containing 1-5% alcohol in such an amount that the salt concentration in the mash after aging is 9-12% and the nitrogen concentration is 2.0-2.5%, and fermenting and aging according to a conventional method.

However, the above soy sauce has insufficient salty taste due to a decrease in the amount of salt, and the taste is unsatisfactory. Therefore, potassium chloride has been added as a substitute for salt in order to improve the salty taste. However, potassium chloride has unpleasant tastes such as bitterness and astringency, and a soy sauce with reduced salt having a satisfactory taste cannot be obtained.

On the other hand, a salt-reduced soy sauce which relieves the unpleasant taste in potassium chloride has been developed, for example, the following patent document 3 discloses a functional salt composition characterized in that: it is prepared by mixing 5-60 parts by weight of citric acid with 100 parts by weight of a mixture comprising 30-75% by weight of salt and 25-70% by weight of potassium chloride, and its Na/K ratio is 1 or less, and this document discloses a soy sauce produced using the functional salt composition.

Meanwhile, the following patent document 4 discloses a food characterized in that: in addition to the maltose starch syrup reduction, it contains potassium ions and sugar alcohol, the weight ratio of potassium ions to sugar alcohol is 1: 3 to 50; this document shows soy sauce as an example of food.

Further, patent document 5 below discloses a liquid seasoning containing 3 to 20g/dL of potassium chloride, 1.5 to 17g/dL of potassium chloride, and 2 or less of Na/K in weight ratio, and containing a sugar and/or a seaweed extract; this document shows an example of soy sauce as a liquid seasoning.

Meanwhile, patent document 6 below discloses a reduced-salt soy sauce having a salt concentration of 9 wt/wt% or less, a potassium concentration of 0.5 to 3.7 wt/wt%, and a nitrogen concentration of 1.9 wt/vol% or more.

Patent document 7 below discloses a reduced-salt soy sauce seasoning characterized by incorporating capsaicin into a reduced-salt soy sauce.

Patent document 1: JP 06-22459B

Patent document 2: JP 05-219915A

Patent document 3: JP 2675254B

Patent document 4: JP 06-97972B

Patent document 5: JP 2002-325554A

Patent document 6: JP 2004-357700A

Patent document 7: JP 2001 + 245639A

Disclosure of Invention

Problems to be solved by the invention

Many agents used to suppress the bitter and astringent taste of potassium chloride have a strong taste in themselves, and if a sufficient amount of functional agent is added, the taste in itself affects food and beverages. On the other hand, if the amount of the added agent does not affect the taste of foods and drinks, the effect is insufficient, and thus it is difficult to suppress the bitterness and astringency of potassium chloride without adversely affecting the taste of foods and drinks. Therefore, there is no food and drink in the market containing a reduced salt of potassium chloride, which has good palatability and in which the bitterness and astringency of potassium chloride are suppressed.

When citric acid, sugar alcohol, seaweed extract, or the like is added to alleviate the unpleasant taste of potassium chloride as described in the above patent documents 3 to 5, or capsaicin is added to improve the salty taste as described in the above patent document 7, there are losses in the umami and taste of the soy sauce itself due to the component.

Meanwhile, a method of desalting general soy sauce using electrodialysis or membrane treatment equipment is known as a method of producing reduced-salt soy sauce, and the method has not only a problem of reduced salt taste but also a problem of reduced taste components such as amino acids, resulting in reduced taste and flavor of soy sauce itself. Therefore, in the case of desalting the soy sauce reduced in salt as described in the above patent document 6 by means of electrodialysis and membrane treatment apparatus, thereby adjusting the nitrogen concentration and the potassium concentration, a completely satisfactory product cannot be obtained in terms of taste and flavor.

Accordingly, it is an object of the present invention to provide: a taste improver for foods and drinks containing potassium chloride, which is effective in relieving unpleasant tastes such as bitterness and astringency attributed to potassium chloride without adversely affecting the tastes of foods and drinks; a method for producing a food or drink containing potassium chloride, wherein the food or drink has good palatability and the bitterness and astringency of potassium chloride are suppressed; and foods and drinks containing potassium chloride produced by the production method.

Means for solving the problems

In order to achieve the above object, the 1 st invention provides a taste improving agent for potassium chloride-containing foods and drinks, which comprises at least one of a basic amino acid and a basic peptide as an active ingredient.

In the invention 1, the invention 2 provides a taste improving agent for potassium chloride-containing foods and beverages, which comprises one or more basic amino acids selected from histidine, arginine and lysine.

In the 1 st or 2 nd invention, the 3 rd invention provides a taste improving agent for potassium chloride-containing foods and drinks, which comprises one or more basic peptides selected from anserine, carnosine and whale carnosine (balenine).

In any of the inventions 1 to 3, the 4 th invention provides a taste improving agent for potassium chloride-containing foods and beverages, which contains 0.05 to 99% by mass of a basic amino acid, a basic peptide, or both.

In any one of the inventions 1 to 4, the 5 th invention provides a taste improver for potassium chloride-containing foods and beverages, which comprises, as a main component, a seafood extract, a yeast extract, HVP, HAP or an isolated and purified product thereof, wherein these substances contain 2 to 99% by mass of a basic amino acid, a basic peptide or both.

In any one of the inventions 1 to 5, the 6 th invention provides a taste improving agent for potassium chloride-containing foods and beverages, which further contains 0.1 to 50 mass% of glutamic acid.

In any one of the inventions 1 to 6, the 7 th invention provides a taste improving agent for potassium chloride-containing foods and beverages, which further comprises 0.1 to 50 mass% of gamma-aminobutyric acid.

The 8 th invention provides a method for producing foods and drinks containing potassium chloride, which comprises adding the taste improving agent as described in any one of the above 1 st to 7 th inventions.

In the 8 th invention, the 9 th invention provides a method for producing a food or drink containing potassium chloride, wherein a taste improving agent is added so as to contain 0.2 to 200 parts by weight of a basic amino acid, a basic peptide or both based on 100 parts by weight of potassium chloride.

In the 8 th or 9 th invention, the 10 th invention provides a method for producing a food and beverage containing potassium chloride, wherein the taste improving agent is added to the food and beverage in which the potassium chloride/sodium chloride mass ratio is 5/95 to 80/20.

In any one of the inventions 8 to 10, the 11 th invention provides a method for producing potassium chloride-containing foods and beverages, wherein the potassium chloride-containing foods and beverages include soy sauce products, the method further comprising: preparing a feed solution having a sodium chloride content of 20 mass% or less and a potassium chloride content of 2-18 mass% during brewing, and fermenting and aging the feed solution to obtain soy sauce; the taste improving agent is added to soy sauce, so that 0.01-1.0% by mass of basic amino acid, basic peptide or both are added.

In any one of the inventions 8 to 10, the 12 th invention provides a method for producing potassium chloride-containing foods and beverages including soy sauce products, the method further comprising: preparing a feed liquid having a sodium chloride content of 20 mass% or less and a potassium chloride content of 2 to 18 mass% in a brewing process; adding the taste improving agent to the feed solution such that 0.01 to 1.0 mass% of a basic amino acid, a basic peptide, or both are added; and fermenting and aging the feed liquid to obtain the soy sauce.

In the 11 th or 12 th aspect, the 13 th invention provides a method for producing a food and a beverage containing potassium chloride, wherein the basic amino acid includes histidine, arginine and lysine in amounts of 0.002 to 0.3 mass%, 0.004 to 0.7 mass% and 0.006 to 1.0 mass%, respectively.

In any one of the inventions 11 to 13, the 14 th invention provides a method for producing foods and drinks containing potassium chloride, which further comprises adding 0.06% by mass or more of glutamic acid.

In any of the inventions 11 to 14, the 15 th invention provides a method for producing foods and drinks containing potassium chloride, which further comprises adding 50ppm or more of gamma-aminobutyric acid.

In any one of the inventions 8 to 10, the 16 th invention provides a method for producing potassium chloride-containing foods and beverages, wherein the potassium chloride-containing foods and beverages include soy sauce products, the method further comprising: i) adding potassium salt to soy sauce, the sodium salt content of the soy sauce being adjusted by desalting, wherein the amount of potassium salt added corresponds to 9% (weight/weight) of the reduction in the amount of sodium salt; ii) adjusting the glutamic acid content to a value before adjustment by desalting; iii) adjusting the arginine content to-20 to +200mg/100g relative to the value before adjustment by desalting, adjusting the histidine content to-10 to +100mg/100g relative to the value before adjustment by desalting, and adjusting the lysine content to-30 to +300mg/100g relative to the value before adjustment by desalting.

In the 16 th invention, the 17 th invention provides a method for producing a food and a beverage containing potassium chloride, which further comprises adjusting the content of gamma-aminobutyric acid to 50ppm or more and adjusting the content of glutamic acid to 800mg/100g or more.

The 18 th invention provides foods and beverages containing potassium chloride, which contain the taste improving agent described in any one of the 1 st to 17 th inventions.

In the 18 th invention, the 19 th invention provides foods and drinks containing potassium chloride, which contain a taste improving agent so as to contain 0.2 to 100 parts by mass of a basic amino acid and a basic peptide based on 100 parts by mass of potassium chloride.

In the invention 18 or 19, the invention 20 provides foods and drinks containing potassium chloride in which the mass ratio of potassium chloride/sodium chloride is 5/95 to 80/20.

In any of the inventions 18 to 20, the 21 st invention provides foods and drinks containing potassium chloride which comprise the soy sauce product produced by the production method described in any of the inventions 11 to 15 and have a sodium chloride content of 9 mass% or less.

In any of the inventions 18 to 20, the invention 22 provides foods and drinks containing potassium chloride which comprise the soy sauce product produced by the production method described in the invention 16 or 17 and has a salt content of 3 to 15% (w/w) in terms of sodium, a potassium chloride content of 13% (w/w) or less, a glutamic acid content of 5000mg/100g, an arginine content of 5 to 1000mg/100g, a lysine content of 5 to 1000mg/100g and a histidine content of 5 to 500mg/100 g.

The taste improving agent of the invention 1 can effectively alleviate unpleasant tastes such as bitterness and astringency attributed to potassium chloride in foods and beverages containing potassium chloride without adversely affecting the tastes of the foods and beverages.

The taste improvers 2 to 6 of the present invention are more effective for alleviating unpleasant tastes due to potassium chloride without lowering the taste and flavor of foods and drinks containing potassium chloride.

The 7 th taste improving agent of the present invention can produce more delicious foods and drinks containing potassium chloride because GABA has the effect of improving salty taste and also has the effect of physiological activity of GABA such as the effect of lowering blood pressure.

The 8 th method of the present invention for producing potassium chloride-containing foods and beverages can produce potassium chloride-containing foods and beverages having high palatability with bitterness and astringency of potassium chloride suppressed.

The 9 th and 10 th methods for manufacturing foods and beverages containing potassium chloride according to the present invention can more effectively alleviate the unpleasant taste caused by potassium chloride without reducing the taste and flavor of foods and beverages containing potassium chloride.

The 11 th and 12 th methods for manufacturing foods and drinks containing potassium chloride according to the present invention can alleviate the unpleasant taste caused by potassium chloride by adding a predetermined amount of basic amino acid at or after brewing soy sauce, wherein a feed solution adjusted to a predetermined level in concentration of sodium chloride and potassium chloride is used, thereby producing a soy sauce product having the same salty taste, body taste and flavor as those of ordinary soy sauce.

The 13 th and 14 th methods for manufacturing foods and beverages containing potassium chloride according to the present invention can more effectively relieve the unpleasant taste caused by potassium chloride without reducing the original taste and flavor of the original soy sauce.

The 15 th method for manufacturing food and drink comprising potassium chloride according to the present invention can make food and drink comprising potassium chloride more delicious because GABA has the effect of increasing salty taste and also has the effect of physiological activity of GABA such as the effect of lowering blood pressure.

The 16 th method of the present invention for producing foods and beverages containing potassium chloride sufficiently imparts a salty taste to soy sauce by adding a predetermined amount of potassium salt, while the sodium salt content of soy sauce is adjusted by desalting. Further, adjusting the glutamic acid content and the basic amino acid content such as arginine, histidine and lysine to predetermined ranges can alleviate the unpleasant taste caused by potassium salts and provide the original soy sauce with the body taste and flavor lost by the desalting treatment.

The 17 th method for manufacturing food and drink comprising potassium chloride according to the present invention can make a more delicious soy sauce product by preventing the reduction of flavor because of the effect of GABA to improve the quality of taste and the effect of GABA to improve the salty taste. Furthermore, it also has the physiological activity of GABA, such as the effect of lowering blood pressure.

The methods 18 to 22 of the present invention for producing foods and drinks containing potassium chloride can produce foods and drinks containing potassium chloride having high palatability in which bitterness and astringency of potassium chloride are suppressed.

Effects of the invention

The taste improver for potassium chloride-containing foods and drinks of the present invention can effectively relieve unpleasant tastes such as bitterness and astringency attributed to potassium chloride without adversely affecting the tastes of foods and drinks, and therefore can provide potassium chloride-containing foods and drinks having high palatability with salty taste equivalent to that of ordinary foods and drinks and with suppressed bitterness and astringency of potassium chloride.

Best Mode for Carrying Out The Invention

The method of producing potassium chloride-containing foods and beverages of the present invention is characterized by adding a taste improving agent containing a basic amino acid and/or a basic peptide as an active ingredient to potassium chloride-containing foods and beverages.

In the present invention, "foods and beverages containing potassium chloride" are not particularly limited as long as they are foods and beverages containing potassium chloride, and examples thereof include foods and beverages with reduced salt prepared by replacing a part of salt with potassium chloride. Preferred are foods and beverages having a potassium chloride/sodium chloride mass ratio of 5/95 to 80/20, more preferred are foods and beverages prepared by substituting potassium chloride for 5 to 80 mass% of the salt in the target food and beverage, and particularly preferred are foods and beverages prepared by substituting potassium chloride for 40 to 60 mass% of the salt in the target food and beverage.

Note that potassium chloride is not limited as long as it can be used for food, and for example, high-purity potassium chloride can be used. Furthermore, it may be a crude product containing other minerals such as sodium, calcium and magnesium.

Specific examples of potassium chloride-containing foods and drinks include common soy sauces such as light soy sauce (light soy sauce), dark soy sauce (dark soy sauce), Japanese soy sauce (tamari soy sauce), twice-brewed soy sauce (saishikomi soy sauce) and white soy sauce (white soy sauce) in Japanese Agricultural Standard (JAS); liquid seasoning such as soy sauce product prepared by adding sweet distilled sake, miso, other seasoning, acidulant, sweetener, spice, stock soup (stock) or extract to the above soy sauce; seasonings such as miso, salt and spice seasonings; and conventional processed foods containing such seasoning, such as 1) semi-finished foods including a bean food material pickled with ground beef chili sauce, a meat floss food material, a shrimp food material in chili sauce, an egg food material with crab meat, curry flour paste and stew flour paste; 2) confectionery, including snacks, potato chips and rice cakes; 3) rice foods such as rice dish (rice dish) food materials, mixed rice food materials such as rice balls (rice balls) or mixed sushi, and thin slices of eggs on rice and baked rice balls; 4) finished foods such as curry, stew, soup, pasta sauce, fried chicken, spring roll, meatball, chinese dumpling, chinese steamed dumpling, beef Regenase, chicken and egg Regenase, chinese Regenase, cooked fish, meat and vegetables, and concentrated products in soy sauce (tsukudani, Japanese fish, shellfish, algae decoctions); 5) seasonings such as barbecued meat paste, stock soup of stock, soup of oden, soup of noodles (such as udon noodles, buckwheat noodles and fine noodles), paste for cooked food (fish, meat, vegetables, etc.), sauce for cooking (dressing), citrus sauce (ponzu), fermented soybean (natto) sauce, and sauce diluted with water at the time of use; 6) noodles, such as chinese spicy noodles (ramen), chinese miso noodles (ramen), chinese sauced noodles (ramen), soy baked noodles (souce pan-fried noodle), spicy baked noodles (salt pan-fried noodle), bean-starch noodles, chinese rice flour, pasta, annkake noodles, udong noodles, buckwheat noodles, vermicelli and instant noodles thereof; and 7) pickles, Japanese pickles, air-dried powders for sprinkling on rice (furi-kake), seafood delights, and fish/meat products (including cans, ham, and sausage).

Next, the taste improving agent of the present invention for foods and beverages containing potassium chloride will be described.

The taste improving agent of the present invention for potassium chloride-containing foods and beverages may be a taste improving agent comprising a basic amino acid and/or a basic peptide as an active ingredient.

In the present invention, the basic amino acid means a basic amino acid having a basic side chain and exhibiting a basic pH when it is in a state of an aqueous solution thereof in which a salt is not formed, and examples thereof preferably include histidine, arginine, lysine and hydrochloride, acetate, lactate, sulfate, nitrate and phosphate thereof. They may be used singly or in admixture of two or more, preferably in admixture of two or more.

Meanwhile, the basic peptide means a peptide obtained by linearly linking 2 to 5 amino acids, which has a basic amino acid at least at the terminal thereof and exhibits an alkaline pH when it is in a state in which it is in an aqueous solution in which it does not form a salt, and examples thereof preferably include anserine, carnosine, whale carnosine, and hydrochloride, acetate, lactate, sulfate, nitrate, and phosphate thereof. They may be used singly or in admixture of two or more, preferably in admixture of two or more.

Depending on the type of the target food and drink, basic amino acids and/or basic peptides may be used in combination, and examples of the combination include a mixture of histidine, arginine and lysine, or a mixture of histidine and imidazole dipeptide (anserine, carnosine, whale carnosine).

The basic amino acid and/or basic peptide source may be an extract containing basic amino acids and/or basic peptides used in conventionally processed foods, and examples thereof preferably include seafood extract, yeast extract, HVP and HAP.

Examples of seafood extracts include: fish extracts from flying fish, dried flying fish, tuna, dried tuna, mackerel, dried mackerel, sardine, dried sardine, salmon, shellfish extracts from dried shellfish, oyster, freshwater clams, shellfish extracts from shrimp, crab, etc., other extracts from whale, dolphin, seal, etc. Especially preferred are fish extracts made from flying fish and tuna, since they contain not only histidine, but also anserine.

Meanwhile, examples of the yeast extract include brewer's yeast extract, baker's yeast extract, torula yeast extract and other yeast extracts.

Furthermore, HVP can be prepared by hydrolyzing a plant protein such as soybean, wheat, barley or corn.

In addition, HAP can be produced by hydrolyzing animal proteins such as animal meat, fish meat and gelatin.

The content of the basic amino acid and/or the basic peptide is preferably 0.05 to 99% by mass.

As the basic amino acid and/or basic peptide in the present invention, a material prepared by isolating and purifying the above-mentioned seafood extract, yeast extract, HVP or HAP, which contains 2 to 99 mass% of the basic amino acid and/or basic peptide, may be used.

Methods for separating and purifying the above-mentioned extract may be known, and include a method using electrodialysis, an ultrafiltration membrane, a reverse osmosis membrane, a UF membrane, an RO membrane, an ion exchange resin, activated carbon, and the like, and for example, a method disclosed in JP2003-92996a may be used. Among them, a method using an ion exchange resin is preferable because specific collection of the basic component is to be performed.

The taste improver of the present invention for potassium chloride-containing foods or beverages preferably further contains 0.05 to 99% by mass of glutamic acid, more preferably 0.1 to 50% by mass of glutamic acid. Addition of a predetermined amount of glutamic acid can effectively alleviate the bitterness and astringency of potassium chloride, amino acids, etc., thereby obtaining potassium chloride-containing foods and beverages with more favorable body and flavor.

The glutamic acid source may be purified glutamic acid and glutamate, and it is preferable to use not only glutamic acid but also seafood extract, yeast extract, HVP and HAP containing basic amino acids and/or basic peptides, or a product separated and purified using UF membrane, RO membrane, ion exchange resin, activated carbon, or the like.

Meanwhile, the taste improver for foods or drinks containing potassium chloride of the present invention preferably further contains 0.1 to 50 mass% of gamma-aminobutyric acid (GABA), and the agent preferably contains 0.5 to 25 mass% of GABA in terms of its effect of improving taste quality, effect of improving salty taste and effect of lowering blood pressure.

GABA is a non-protein constituent amino acid (non-glutamic acid) widely present in animals and plants, and is known to be produced by decarboxylation of glutamic acid in vivo, to play an important role as an inhibitory conductive substance in the central nervous system, and to have physiological functions such as an effect of lowering blood pressure. GABA is known to have a flavoring function such as an effect of improving a salty taste (see JP2004-275097A) and an effect of improving a taste quality (see JP 2004-275098A). However, if GABA is added to foods and beverages containing potassium chloride, the taste of the amino acid is changed and even the taste thereof is deteriorated. However, if GABA is in the above range, the effect of increasing salty taste by GABA can more effectively increase salty taste without decreasing the taste. Furthermore, a synergistic effect of the biological activity effects of GABA, such as the effect of lowering blood pressure and the effect of lowering the salt content, can be expected.

GABA is a commercially available product such as a product named "PHARMA GABA" (manufactured by Pharma Foods International Co., Ltd.) and a product named "Rice Germ GABA" (manufactured by Taimatsu-Syokuhin Co., Ltd.).

The taste improver of the present invention for potassium chloride-containing foods and beverages can be used in combination with amino acids such as alanine, glycine or sodium glutamate, mushroom extract, minerals, organic acids, etc.

The amount of the taste improving agent to be added to the potassium chloride-containing food and drink is presumably determined depending on the type of the basic amino acid and/or basic peptide and their mixture, and the type of the objective food and drink, and the basic amino acid and/or basic peptide is preferably added in an amount of 0.2 to 200 parts by mass, more preferably 1 to 100 parts by mass, relative to 100 parts by mass of potassium chloride.

If the amount of the taste improver added is less than 0.2 part by mass based on 100 parts by mass of potassium chloride, unpleasant tastes such as bitterness and astringency attributed to potassium chloride are hardly improved, and if it is more than 100 parts by mass, the taste of the taste improver becomes strong, resulting in a decrease in the taste of the resulting food and beverage.

Meanwhile, when the mixture of basic amino acids and/or basic peptides contains histidine, arginine and lysine, it is preferable to add the above taste improving agent to a food or drink containing potassium chloride so that the food or drink contains histidine at 0.2 to 2 mass%, arginine at 0.5 to 5 mass% and lysine at 1.0 to 10 mass%. Meanwhile, when histidine and imidazole dipeptides (anserine, carnosine and whale carnosine) are used in combination, it is preferable to add a taste improving agent to potassium chloride so that histidine accounts for 0.2 to 60 mass% and imidazole peptide accounts for 0.15 to 40 mass%.

Next, an embodiment of a method for producing potassium chloride-containing foods and beverages of the present invention when foods and beverages containing potassium chloride are soy sauce products made from dark soy sauce will be described. Note that, in the case of light soy sauce, japanese soy sauce, secondary brewed soy sauce, white soy sauce, and the like, the production of each soy sauce can be carried out according to a common production method.

The pretreatment of the koji material and the product may be carried out according to a conventional method. That is, soybeans are cooked after adding an appropriate amount of water, while wheats such as wheat (hereinafter referred to as wheat and the like) are roasted, followed by grinding. Mixing semen glycines and semen Tritici Aestivi, inoculating distiller's yeast seed, and making into distiller's yeast.

In conventional processes, a feed liquid is added to the koji to produce a mash, which is then fermented and aged. In this aspect, the concentration of sodium chloride in the feed liquid is adjusted to 20 mass% or less, and the concentration of potassium chloride in the feed liquid is adjusted to 2 to 18 mass%. In order to obtain a soy sauce product having a low sodium content, the potassium chloride concentration is preferably adjusted to 8 to 16 mass%, and the potassium chloride concentration is preferably adjusted to 6 to 14 mass%. If the amount of potassium chloride added is too small, most of it will spoil during fermentation and aging and will not provide a sufficient salty taste. On the other hand, if the amount thereof is too large, the unpleasant taste of potassium chloride becomes too strong. In this method, known methods for preventing putrefaction, such as adjusting pH, adding alcohol, and adding salt substitutes other than potassium chloride, can be used.

After completion of mash fermentation and aging, the mash is squeezed and pure soy sauce is collected. In this respect, the above taste improving agent is added to the obtained pure soy sauce so that the amount of the basic amino acid and/or the basic peptide is 0.01 to 1.0% by mass, preferably 0.01 to 0.4% by mass, and the pure soy sauce can be heated in accordance with a conventional method. Alternatively, the taste improving agent may be added after the pure soy sauce is heated according to a conventional method.

In this case, fermentation and aging are carried out after adding the above taste improving agent, and the amount of the basic amino acid and/or basic peptide before the fermentation and aging is 0.015 to 2.0% by mass, preferably 0.015 to 0.6% by mass.

The addition of a predetermined amount of basic amino acids and/or basic peptides can alleviate the unpleasant taste of potassium chloride to produce a soy sauce product having the same salty, body and taste as those of ordinary soy sauce.

The amount of the basic amino acid added is preferably 0.002 to 0.3 mass% of histidine, 0.004 to 0.7 mass% of arginine, and 0.006 to 1.0 mass% of lysine, more preferably 0.002 to 0.1 mass% of histidine, 0.004 to 0.2 mass% of arginine, and 0.006 to 0.3 mass% of lysine. The addition of predetermined amounts of histidine, arginine and lysine more effectively alleviated the unpleasant taste of potassium chloride.

Glutamic acid is also added in an amount of preferably 0.06% by mass or more, more preferably 0.06 to 2.5% by mass, even more preferably 0.06 to 1.0% by mass. The addition of a predetermined amount of glutamic acid is effective in improving the bitterness and astringency of potassium chloride, amino acids, etc., and producing a soy sauce product having more excellent body taste and flavor.

In this case, it is preferable to add GABA in an amount of 50ppm or more, and it is more preferable to add GABA in an amount of 500-2000ppm in terms of taste improving effect, salty taste improving effect and blood pressure lowering effect.

Further, not only the above ingredients but also ordinary soy sauce, sweet distilled rice wine, miso, other seasonings, acidulant, spice, stock juice soup, extract, natural salt such as bittern and rock salt, fermented food, etc. may be added in appropriate amounts.

The soy sauce product prepared as described above preferably contains 9% by mass or less of sodium chloride, more preferably 9% by mass or less of sodium chloride, and has a total nitrogen content of 1.9% by mass or less, more preferably 7.5 to 9% by mass of sodium chloride, and a total nitrogen content of 1.1 to 1.9% by mass. The soy sauce product obtained as described above preferably contains 9 mass% or less of sodium chloride and 7 mass% or more of potassium chloride, and has a total nitrogen content of 1.9 mass% or more, more preferably 7.5 to 9 mass% of sodium chloride and 7 to 10 mass% of potassium chloride, and a total nitrogen content of 1.9 to 3.0 mass%. At this time, the feed may be used for brewing to adjust the sodium chloride content in the soy sauce product to the above range, or the content may be adjusted by adding ordinary soy sauce, salt reduced/low salt soy sauce, water, alcohol, sodium chloride, potassium chloride, amino acid, or the like after brewing. When the sodium chloride content is within the above range, the salt-reducing effect as in low-salt soy sauce in Japanese Agricultural Standard (JAS) can be obtained.

Another embodiment of the method for producing potassium chloride-containing foods and beverages of the present invention will be explained, wherein the foods and beverages containing potassium chloride are those containing soy sauce whose sodium salt content is adjusted by desalting.

In the present specification, soy sauce whose sodium salt content is adjusted by desalting means soy sauce whose salt content is reduced or low-salt soy sauce which is prepared by desalting ordinary soy sauce by an electrodialysis or membrane treatment apparatus according to a conventional method; if necessary, the soy sauce is concentrated and a common soy sauce is added to adjust the sodium salt concentration to a predetermined value. The concentration of sodium chloride in the soy sauce is preferably 3 to 15% (w/w), more preferably 6 to 12% (w/w), still more preferably 8 to 9 (w/w), in terms of sodium.

At this time, the method for producing a soy sauce product comprises adjusting the glutamic acid content and the amino acid content to predetermined values by adding a predetermined amount of potassium salt to a soy sauce whose sodium salt content has been adjusted by desalting, and adding the above taste improving agent.

In the present specification, "general soy sauce" refers to colored light soy sauce, dark soy sauce, Japanese soy sauce, secondary brewed soy sauce and white soy sauce in Japanese Agricultural Standards (JAS). The "reduced-salt soy sauce" refers to soy sauce (in terms of sodium) having a sodium chloride content of less than 9% (w/w), and the "low-salt soy sauce" refers to soy sauce (in terms of sodium) having a sodium chloride content of 9-14.5% (w/w).

The potassium salt may be one used as a food additive, and potassium chloride is preferably used. The amount of the potassium salt to be added may correspond to 9% (w/w) or more, preferably 50 to 200% (w/w), more preferably 100-160% (w/w) of the decrease in the amount of the sodium salt caused by the adjustment for desalting. If the amount of the potassium salt added is too small, the salty taste is not sufficiently provided, and if the amount is too large, the unpleasant taste of the potassium salt becomes too strong. Note that the amount of sodium salt removed by desalting adjustment can be determined by atomic absorption spectroscopy.

The glutamic acid content can be determined by a method using, for example, an automatic amino acid analyzer or the like. At this time, the glutamic acid content was adjusted to be equal to or greater than the glutamic acid content before adjustment by desalting. That is, the glutamic acid content in the soy sauce after the seasoning by desalting can be adjusted to be equal to or more than the glutamic acid content in the ordinary soy sauce.

Specifically, in terms of taste balance, the glutamic acid content is preferably adjusted to 5000-5000 mg/100g, more preferably to 3000-800 mg/100g, particularly preferably to 1400-900 mg/100 g. If the glutamic acid content in the soy sauce after the seasoning by desalting is too small, bitterness and astringency of potassium, amino acids, etc. are exhibited, while if the content is too large, the taste of the soy sauce itself is lowered, both of which are not preferable.

The content of basic amino acids such as lysine, arginine and histidine can be determined by a method using, for example, an automatic amino acid analyzer.

At this time, the arginine content in the soy sauce after desalting adjustment may be adjusted to-20 to +200mg/100g (in terms of the content before desalting adjustment), the histidine content may be adjusted to-10 to +100mg/100g (in terms of the content before desalting adjustment), and the lysine content may be adjusted to-30 to +300mg/100g (in terms of the content before desalting adjustment). The arginine content is preferably adjusted to-10 to +100mg/100g (based on the content before desalting adjustment), the histidine content is adjusted to-5 to +50mg/100g (based on the content before desalting adjustment), and the lysine content is adjusted to-15 to +150mg/100g (based on the content before desalting adjustment). Specifically, the contents of arginine and lysine in the soy sauce after the desalting adjustment are preferably adjusted to 5 to 1000mg/100g, respectively, and the content of histidine is preferably adjusted to 5 to 500mg/100 g. The arginine content and the lysine content are preferably adjusted to 10-800mg/100g, respectively, and the histidine content is preferably adjusted to 10-400mg/100 g. Arginine and lysine contents are particularly preferably adjusted to 50-600mg/100g each, histidine to 20-300mg/100 g. If the content of the basic amino acid in the soy sauce after the desalting adjustment is higher than the above range, bitterness and astringency of potassium will be manifested, while if the content is too large, bitterness of the basic amino acid will be manifested, both of which are not preferable.

Further, gamma-aminobutyric acid (GABA) may be added to the soy sauce product. At this time, it is preferable to adjust the GABA content to 50ppm or more, and it is more preferable to adjust the GABA content to 500-2000ppm in terms of the effect of improving the taste quality, the effect of improving the salty taste and the effect of lowering the blood pressure.

Not only the above ingredients but also ordinary soy sauce, sweet distilled sake, miso, other seasonings, acidulant, spice, stock juice soup, extract, natural salt such as bittern and rock salt, fermented food, etc. can be added in appropriate amounts.

The salt content of the soy sauce prepared as described above is preferably 3 to 15% (weight/weight) in terms of sodium, the potassium chloride content is 13% (weight/weight) or less, the glutamic acid content is 500-5000mg/100g, the arginine and lysine contents are each 5 to 1000mg/100g, and the histidine content is 5 to 500mg/100 g. More preferably, the product has a salt content of preferably 6 to 12% (w/w) in terms of sodium, a potassium chloride content of 4 to 10% (w/w), a glutamic acid content of 800-3000mg/100g, an arginine and lysine content of 10 to 800mg/100g, respectively, and a histidine content of 10 to 400mg/100 g. Particularly preferably, the salt content of the product is 8-9% (w/w) in terms of sodium, the potassium chloride content is 6-8% (w/w), the glutamic acid content is 900-1400mg/100g, the arginine and lysine contents are each 50-600mg/100g, and the histidine content is 20-300mg/100 g.

Examples

Test example 1

Sensory evaluation was performed separately by 10 test persons for aqueous solutions prepared as follows: an aqueous solution prepared by dissolving an amino acid or peptide in an aqueous solution containing 0.5 mass% of sodium chloride and 0.5 mass% of potassium chloride; the presence or absence of bitterness/astringency, and the presence or absence of off-flavors were evaluated. The amounts of amino acids and peptides are set according to the threshold values at which they are dissolved separately.

The bitterness/astringency of the solution was evaluated by 10 test persons based on the following criteria: none (score 3), slight (score 2), improved (score 1), no change (score 0), slightly worse (-score 1), worse (-score 2), significantly worse (-score 3), results are shown as average scores: a is more than or equal to 1 point, B is more than or equal to 1.5 points, C is more than 0 point, and D is obtained by the point calculation given by 10 testers. The off-flavour evaluation was based on the following criteria: none (score 3), slight (score 2), present (score 1), significant (score 0), results are shown as average scores: a is 3 points, B is more than or equal to 2.5 points, C is more than 2 points, and D is more than or equal to D. The average scores in the evaluation of bitterness/astringency and off-flavor were summed up to perform a comprehensive evaluation. Note that the solution evaluated as D in bitterness/astringency was evaluated as D in the overall evaluation. The results are collectively shown in Table 1.

TABLE 1

The results shown in table 1 show: the addition of basic amino acids (arginine, histidine hydrochloride and lysine hydrochloride) and basic peptide (anserine) to an aqueous solution containing potassium chloride can suppress the bitterness/astringency of potassium chloride without causing the off-flavors of the basic amino acids and the basic peptide. Arginine, histidine hydrochloride and anserine were found particularly well.

On the other hand, it was found that sodium glutamate, glutamine, alanine and glycine had an effect of suppressing the bitter/astringent taste of potassium chloride to some extent, but in all cases, strong off-flavors derived from basic amino acids and basic peptides themselves occurred, resulting in the appearance of new off-flavors.

Test example 2

The raw materials were mixed to prepare a salty seasoning according to the composition shown in table 2. Note that the fish peptide was obtained from a bonito extract as a raw material by the following steps: the basic amino acid adsorbed onto a weakly acidic ion exchange resin (DIAION WK-40: manufactured by Mitsubishi Chemical Corporation) was eluted with hydrochloric acid, the eluate was neutralized, and powdered (containing 80% sodium chloride and 4% anserine, 6% histidine and 10% other substances as basic amino acid/basic peptide).

TABLE 2

It was found that the salt flavor of examples 1 and 2 was sufficiently suppressed in the bitterness of potassium chloride, had the same salty taste as sodium chloride, and was extremely good salt flavor, compared to the salt flavor of example 3, which did not contain a basic amino acid and/or a basic peptide.

Test example 3

Soy sauce products were made according to the composition shown in table 3. A soy sauce prepared by desalting commercially available dark soy sauce by electrodialysis until the salt content was 3.0% was used as a low-salt soy sauce. The crude product (72% potassium chloride, 20% sodium chloride, 8% calcium/magnesium salts/others) was used as potassium chloride.

TABLE 3

It was found that the soy sauce products of examples 4 and 5 were sufficiently suppressed in the bitterness of potassium chloride and had the same flavor as that of ordinary dark soy sauce as compared with the soy sauce product of example 6 which did not contain basic amino acids and/or basic peptides.

Test example 4

Japanese native round soybean sauce (salt content: 14.7% (w/w)) was desalted using an electrodialyzer and concentrated, after which the salt content was adjusted to 7.1% (w/w). Further, a soy sauce with salt content adjusted to 9.0% (weight/weight) reduced in salt was prepared by blending dark soy sauce before desalting.

And measuring the sodium content by an atomic absorption spectrometer to determine the salt content, and converting the sodium content into the salt content.

The amino acid profiles of soy sauce and salt reduced soy sauce were determined using an amino acid analyzer (product name "L-8500A", manufactured by Hitachi, ltd.). The results are shown in table 4.

TABLE 4

Based on the results shown in table 4, amino acid profiles of the common soy sauce and the salt-reduced soy sauce were compared, and it was found that the ratio of loss of acidic and basic amino acids after desalting by electrodialysis became large.

To the soy sauce reduced in salt, potassium chloride, arginine, histidine, lysine, glutamic acid and GABA were added, and the obtained composition was adjusted to the values shown in tables 5 to 8 to conduct sensory evaluation.

Sensory evaluation in each condition of addition of potassium chloride was performed separately, and neutralization evaluation was performed by other methods (tables 5 to 7). The samples shown in Table 8 were used to evaluate the effect of GABA addition.

TABLE 5

^*1Reduced sodium chloride by 9%

TABLE 6

^*2Reduced sodium chloride by 38%

TABLE 7

^*3Reduced sodium chloride 151%

TABLE 8

As shown in the results shown in tables 5 to 7, in each case where 0.5, 2 and 8% (weight/weight) of potassium chloride was added, the content of amino acids such as glutamic acid, arginine, histidine and lysine was adjusted to the range described in the present specification to give a good evaluation. Also, as shown in table 8, when a large amount of glutamic acid was added, the salty taste could be more effectively enhanced by the salty taste enhancing effect of GABA without deteriorating the taste by the addition of GABA.

Test example 5

Japanese native round soybean sauce (salt content: 14.7% (w/w), raw material 1) was desalted using an electrodialyzer and concentrated, thereby producing a reduced-salt sauce having a salt content of 7.1% (w/w). The reduced-salt soy sauce was used as a substrate, and blended with the raw materials of the composition described in table 9, thereby producing a soy sauce product (composition 1).

The amino acid profiles of the soy sauce product of composition 1 and the raw soy sauce of raw material 1 were determined using an amino acid analyzer (product name "L-8500A", manufactured by Hitachi, ltd.). The salt content and potassium chloride content were analyzed by an atomic absorption spectrometer. The results are shown in table 9.

TABLE 9

Sensory evaluation was conducted on the soy sauce product obtained by the above method, and it was found that the product had the same flavor as the starting soy sauce.

Test example 6

Japanese native round soybean sauce (salt content: 14.2% (w/w), raw material 2) was desalted using an electrodialyzer and concentrated to thereby obtain a reduced-salt sauce having a salt content of 7.6% (w/w). The reduced-salt soy sauce was used as a substrate, and blended with the raw materials of the composition described in table 10, thereby producing a soy sauce product (composition 2).

The amino acid profiles of the soy sauce product of composition 2 and the raw soy sauce of raw material 2 were determined using an amino acid analyzer (product name "L-8500A", manufactured by Hitachi, ltd.). The salt content and potassium chloride content were analyzed by an atomic absorption spectrometer. The results are shown in table 10.

Watch 10

Sensory evaluation was conducted on the soy sauce product obtained by the above method, and it was found that the product had the same flavor as the starting soy sauce.

Test example 7

The soy sauce was prepared by brewing/heating a feed solution having a sodium chloride concentration of 20 mass% and a potassium chloride concentration of 2 mass% according to a conventional method. In this manufacturing step, there are no problems such as spoilage and poor fermentation in the brewing process. Basic amino acids (arginine, histidine and lysine) were added to the resulting soy sauce in the proportions shown in table 11. For each sample, 14 panelists performed sensory evaluations. Sensory evaluation was made for body taste, flavor, bitterness and salty taste, and their comprehensive evaluation was summarized by a rating method. The results are shown in Table 11.

TABLE 11

As shown in Table 11, the samples of examples 42 to 44, which contain the basic amino acid in an amount within the range shown in the present specification, were highly evaluated as compared with the samples of examples 41 and 45.

Specifically, the sample of example 43 was evaluated as having a sufficient soy sauce taste without bitter taste of potassium chloride and basic amino acid, and was highly evaluated. The sample of example 42 was evaluated as having a slightly bitter taste of potassium chloride, and the sample of example 44 was evaluated as having a slightly bitter taste of a basic amino acid. However, in both cases, there was no problem in terms of taste of soy sauce.

On the other hand, the sample of example 41 (containing no basic amino acid) was evaluated as having a strong bitter taste of potassium chloride, the sample of example 45 was evaluated as having a strong bitter taste of basic amino acid (due to the presence of an excessive amount of basic amino acid), and the taste and flavor of soy sauce were significantly reduced.

Test example 8

A feed solution having a sodium chloride concentration of 12% by mass and a potassium chloride concentration of 10% by mass was used, and brewing/heating was performed according to a conventional method, thereby obtaining a soy sauce. In this manufacturing step, there are no problems such as spoilage and poor fermentation in the brewing process. Basic amino acids (arginine, histidine and lysine) were added to the resulting soy sauce in the proportions shown in table 12. For each sample, 14 panelists performed sensory evaluations. Sensory evaluation was made for body taste, flavor, bitterness and salty taste, and their comprehensive evaluation was summarized by a rating method. The results are shown in Table 12.

TABLE 12

As shown in Table 12, the samples of examples 47 to 49, which contain the basic amino acid in an amount within the range shown in the present specification, were highly evaluated as compared with the samples of examples 46 and 50.

Specifically, the sample of example 48 was evaluated as having a sufficient soy sauce taste without bitter taste of potassium chloride and basic amino acid, and was highly evaluated. The sample of example 47 was evaluated as having a slight bitter taste of potassium chloride, and the sample of example 49 was evaluated as having a slight bitter taste of a basic amino acid. However, in both cases, there was no problem in terms of taste of soy sauce.

On the other hand, the sample of example 46 (containing no basic amino acid) was evaluated as having a strong bitter taste of potassium chloride, the sample of example 50 was evaluated as having a strong bitter taste of basic amino acid (due to the presence of an excessive amount of basic amino acid), and the taste and flavor of soy sauce were significantly reduced.

Example 9

The soy sauce was prepared by brewing/heating a feed solution having a sodium chloride concentration of 4 mass% and a potassium chloride concentration of 18 mass% according to a conventional method. In this manufacturing step, there are no problems such as spoilage and poor fermentation in the brewing process. Basic amino acids (arginine, histidine and lysine) were added to the resulting soy sauce in the proportions shown in table 13. For each sample, 14 panelists performed sensory evaluations. Sensory evaluation was made for body taste, flavor, bitterness and salty taste, and their comprehensive evaluation was summarized by a rating method. The results are shown in Table 13.

Watch 13

As shown in Table 13, the samples of examples 52 to 54, which contain the basic amino acid in an amount within the range shown in the present specification, were highly evaluated as compared with the samples of examples 51 and 55.

Specifically, the sample of example 53 was evaluated as having a sufficient soy sauce taste without bitter taste of potassium chloride and basic amino acid, and was highly evaluated. The sample of example 52 was evaluated as having a slightly bitter taste of potassium chloride, and the sample of example 54 was evaluated as having a slightly bitter taste of a basic amino acid. However, in both cases, there was no problem in terms of taste of soy sauce.

On the other hand, the sample of example 51 (containing no basic amino acid) was evaluated as having a strong bitter taste of potassium chloride, the sample of example 55 was evaluated as having a strong bitter taste of basic amino acid (due to the presence of an excessive amount of basic amino acid), and the taste and flavor of soy sauce were significantly reduced.

Test example 10

Basic amino acids (arginine, histidine and lysine) were added to a feed solution having a sodium chloride concentration of 20 mass% and a potassium chloride concentration of 2 mass% in the proportions shown in table 14, followed by brewing/heating according to a conventional method, thereby obtaining soy sauce. In this manufacturing step, there are no problems such as spoilage and poor fermentation in the brewing process. For each sample, 14 panelists performed sensory evaluations. Sensory evaluation was made for body taste, flavor, bitterness and salty taste, and their comprehensive evaluation was summarized by a rating method. The results are shown in Table 14.

TABLE 14

As shown in Table 14, the samples of examples 57 to 59, which contain the basic amino acid in an amount within the range shown in the present specification, were highly evaluated as compared with the samples of examples 56 and 60.

Specifically, the sample of example 58 was evaluated as having a sufficient soy sauce taste without bitter taste of potassium chloride and basic amino acid, and was highly evaluated. The sample of example 57 was evaluated as having a slight bitter taste of potassium chloride, and the sample of example 59 was evaluated as having a slight bitter taste of a basic amino acid. However, in both cases, there was no problem in terms of taste of soy sauce.

On the other hand, the sample of example 56 (containing no basic amino acid) was evaluated as having a strong bitter taste of potassium chloride, the sample of example 60 was evaluated as having a strong bitter taste of basic amino acid (due to the presence of an excessive amount of basic amino acid), and the taste and flavor of soy sauce were significantly reduced.

Test example 11

Basic amino acids (arginine, histidine and lysine) were added to a feed solution having a sodium chloride concentration of 12 mass% and a potassium chloride concentration of 10 mass% in the proportions shown in table 15, and then brewed/heated according to a conventional method, thereby obtaining soy sauce. In this manufacturing step, there are no problems such as spoilage and poor fermentation in the brewing process. For each sample, 14 panelists performed sensory evaluations. Sensory evaluation was made for body taste, flavor, bitterness and salty taste, and their comprehensive evaluation was summarized by a rating method. The results are shown in Table 15.

Watch 15

As shown in Table 15, the samples of examples 62 to 64 containing the basic amino acid in an amount within the range shown in the present specification were highly evaluated as compared with the samples of examples 61 and 65.

Specifically, the sample of example 63 was evaluated as having a sufficient soy sauce taste without bitter taste of potassium chloride and basic amino acid, and was highly evaluated. The sample of example 62 was evaluated as having a slightly bitter taste of potassium chloride, and the sample of example 64 was evaluated as having a slightly bitter taste of a basic amino acid. However, in both cases, there was no problem in terms of taste of soy sauce.

On the other hand, the sample of example 61 (containing no basic amino acid) was evaluated as having a strong bitter taste of potassium chloride, the sample of example 65 was evaluated as having a strong bitter taste of basic amino acid (due to the presence of an excessive amount of basic amino acid), and the taste and flavor of soy sauce were significantly reduced.

Test example 12

Basic amino acids (arginine, histidine and lysine) were added to a feed solution having a sodium chloride concentration of 4 mass% and a potassium chloride concentration of 18 mass% in the proportions shown in table 16, followed by brewing/heating according to a conventional method, thereby obtaining a soy sauce. In this manufacturing step, there are no problems such as spoilage and poor fermentation in the brewing process. For each sample, 14 panelists performed sensory evaluations. Sensory evaluation was made for body taste, flavor, bitterness and salty taste, and their comprehensive evaluation was summarized by a rating method. The results are shown in Table 16.

TABLE 16

As shown in Table 16, the samples of examples 67 to 69, which contained the basic amino acid in an amount within the range shown in the present specification, were highly evaluated as compared with the samples of examples 66 and 70.

Specifically, the sample of example 68 was evaluated as having a sufficient soy sauce taste without bitter taste of potassium chloride and basic amino acid, and was highly evaluated. The sample of example 67 was evaluated as having a slight bitter taste of potassium chloride, and the sample of example 69 was evaluated as having a slight bitter taste of a basic amino acid. However, in both cases, there was no problem in terms of taste of soy sauce.

On the other hand, the sample of example 66 (containing no basic amino acid) was evaluated as having a strong bitter taste of potassium chloride, the sample of example 70 was evaluated as having a strong bitter taste of basic amino acid (due to the presence of an excessive amount of basic amino acid), and the taste and flavor of soy sauce were significantly reduced.

Test example 13

A feed solution having a sodium chloride concentration of 12% by mass and a potassium chloride concentration of 10% by mass was used, and brewing/heating was performed according to a conventional method, thereby obtaining a soy sauce. In this manufacturing step, there are no problems such as spoilage and poor fermentation in the brewing process. Basic amino acids (arginine, histidine and lysine), glutamic acid and GABA were added to the resulting soy sauce in the proportions shown in table 17. For each sample, 14 panelists performed sensory evaluations. Sensory evaluation was made for body taste, flavor, bitterness and salty taste, and their comprehensive evaluation was summarized by a rating method. The results are shown in Table 17.

Watch 13

As shown in Table 17, the samples of examples 71-73 contained glutamic acid and/or GABA, which was highly evaluated as compared to the sample of example 48 containing no glutamic acid and no GABA.

Specifically, the sample of example 71 contained only GABA, which was evaluated as having a strong salty taste and having an improved taste of soy sauce, but the taste was slightly decreased; the sample of example 72 contained only glutamic acid, which was evaluated as having more improved flavor to soy sauce. Further, the sample of example 73 contained glutamic acid and GABA, which was evaluated as having stronger soy sauce flavor and salty taste, and more improved flavor and taste.

Test example 14

A feed solution having a sodium chloride concentration of 12% by mass and a potassium chloride concentration of 10% by mass was used, and brewing/heating was performed according to a conventional method, thereby obtaining a soy sauce. In this manufacturing step, there are no problems such as spoilage and poor fermentation in the brewing process. A soy sauce product was prepared by adding water to the resulting soy sauce, adjusting the potassium chloride concentration to 9%, and then adding 0.02 mass% of arginine, 0.01 mass% of histidine and 0.015 mass% of lysine. The sodium chloride concentration, potassium chloride concentration and total nitrogen amount in this soy sauce product were measured, and found to be 7.9%, 6.7% and 1.5%, respectively. Note that the sodium chloride concentration and the potassium chloride concentration were analyzed by an atomic absorption spectrometer, and the total nitrogen amount was analyzed by a half-trace keh (measurement of nitrogen) method. The soy sauce product was evaluated to have a taste as good as that of ordinary soy sauce.

Test example 15

A feed solution having a sodium chloride concentration of 12% by mass and a potassium chloride concentration of 10% by mass was used, and brewing/heating was performed according to a conventional method, thereby obtaining a soy sauce. In this manufacturing step, there are no problems such as spoilage and poor fermentation in the brewing process. To the resulting soy sauce were added water, an aqueous solution containing 10 mass% of potassium chloride, and a seasoning solution (amino acid solution) containing arginine, histidine, lysine, glutamic acid, etc., so that the sodium chloride content was adjusted to 9%, and the basic amino acid content was adjusted as follows: 0.02 mass% of arginine, 0.01 mass% of histidine and 0.015 mass% of lysine, thereby producing a soy sauce product. The sodium chloride concentration, potassium chloride concentration and total nitrogen amount in this soy sauce product were measured and found to be 8.9%, 8.0% and 2.0%, respectively. Note that the sodium chloride concentration and the potassium chloride concentration were analyzed by an atomic absorption spectrometer, and the total nitrogen amount was analyzed by a half-trace keh (measurement of nitrogen) method. The soy sauce product was evaluated to have a taste as good as that of ordinary soy sauce.

Industrial applicability

In the present invention, foods and beverages containing potassium chloride can be prepared which have a low sodium content but have a salty, salty and fragrant taste comparable to those of ordinary foods and beverages, and which are suitable not only for persons who need salt-limited foods for the relief of hypertension and the like but also for healthy persons who are in need of prevention of hypertension and the like.

Claims (8)

1. A method for producing a potassium chloride-containing food, characterized by adding a taste improving agent comprising, as a main component, a raw material which is a yeast extract, HVP, HAP or an isolated and purified product thereof, in an amount of 0.2 to 200 parts by mass based on 100 parts by mass of potassium chloride, wherein the raw material contains 2 to 99% by mass of an alkaline peptide which is a peptide obtained by linearly linking 2 to 5 amino acids and which has a basic amino acid at least at the terminal thereof.

2. The method for manufacturing a potassium chloride-containing food according to claim 1, wherein the basic peptide includes one or more selected from anserine, carnosine, and whale carnosine.

3. The method for producing a potassium chloride-containing food according to claim 1, wherein the basic peptide is added to a food in which a mass ratio of potassium chloride/sodium chloride is 5/95 to 80/20.

4. The method of manufacturing a potassium chloride-containing foodstuff according to claim 1, wherein the potassium chloride-containing foodstuff comprises soy sauce products, the method further comprising: during the brewing process, a feed liquid with a sodium chloride content of 20 mass% or less and a potassium chloride content of 2-18 mass% is produced; fermenting and aging the feed liquid to prepare soy sauce; the taste improving agent is added into soy sauce to make the content of alkaline peptide be 0.01-1.0 wt%.

5. The method of manufacturing a potassium chloride-containing foodstuff according to claim 1, wherein the potassium chloride-containing foodstuff comprises soy sauce products, the method further comprising: during the brewing process, a feed liquid with a sodium chloride content of 20 mass% or less and a potassium chloride content of 2-18 mass% is produced; adding taste improving agent into feed liquid to make the addition amount of basic peptide be 0.01-1.0 wt%; fermenting and aging the feed liquid to obtain the soy sauce.

6. The method for producing a potassium chloride-containing food according to claim 4 or 5, further comprising adding 0.06% by mass or more of glutamic acid.

7. The method for producing a potassium chloride-containing food according to claim 4 or 5, further comprising adding gamma-aminobutyric acid in an amount of 50ppm or more.

8. The method for producing a potassium chloride-containing food according to claim 7, further comprising adjusting the content of gamma-aminobutyric acid to 50ppm or more and adjusting the content of glutamic acid to 800mg/100g or more.