JP3523273B2 - How to improve the flavor of reduced salt - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention removes the disadvantages such as KCl and bitter juice in the reduced salt salt by adding a grain brewing seasoning, such as unpleasantness such as bitterness, sourness and poor sharpness. Furthermore, the present invention relates to a method for improving the flavor of a reduced salt salt so as to impart umami. The term “reduced salt” as used herein means KCl or MgCl ₂ , which is a component of seawater bitter soup.
Refers to all mineral salts such as SO ₄ .

[0002]

2. Description of the Related Art Edible salt is an essential part of diet. It has been thought that excessive intake of salt has a problem for health, and attempts have been made to replace salt with a salt of an organic acid such as sodium malate to form a reduced salt. However, in recent years, low sodium reduced salt has been attracting attention since it has been known that excessive intake of sodium ions becomes a problem for health.

Therefore, in order to increase the salt reduction rate, KC
1 added, bitumen in seawater such as MgSO ₄ , MgCl ₂ added, milk added, and starch added to increase the amount and lower the sodium ion content. Is the actual situation.

[0004]

At the present time, excessive intake of sodium ions has become a problem, and salt and salt are used without any annoyance such as bitterns and sourness in terms of beauty and health, and also in terms of delicious taste. There is a long-awaited need for salt-reducing salts that will not change or will be added evenly.

However, in the case of adding KCl or bittering ingredient in seawater to increase the salt reduction rate, the added contents of these are markedly unpleasant such as biting and stinging. The fact is that it cannot be used even as a partial substitute for. In order to prevent this, if you add starch etc. and increase the amount, not only does it not have an effect of reluctance,
Since the titer is simply lowered by increasing the amount,
It has to be used more and is essentially meaningless at all. In addition, the addition of a milk component has not only a sufficient effect but also a problem that the milk tastes and an insoluble portion remains.

[0006] In addition, low-salt salt is also coming from Denmark and Sweden.
The bittern of the bittern ingredient appears, and it has a bad aftertaste and is different from salt. Furthermore, although salty seasonings for salt substitution that contain a large amount of inorganic and organic metal salts are also available, these are completely different from salt, and are not substitutes for salt, so some of the salt is used when used. It is only used as a replacement. Moreover, in this case the basic problem has not been solved at all.

[0007] That is, a salt-reduced salt which takes the nuisance of the salt-reduced salt and does not affect the taste of food and maintains the taste and potency of the salt has not yet been developed.

[0008]

Means for Solving the Problems Through the basic research on sake, the present inventor removes the odor of seafood, imparts umami to the taste of food, improves the sharpness of salty taste, etc. A method for producing a brewed seasoning having a number of remarkable effects (Japanese Patent Publication No. 56-37785) has been developed. That is, using rice bran as a raw material, soaking it in water, steaming it, saccharifying and fermenting it with a saccharifying enzyme agent or malt and solid yeast or liquor, and collecting a clarified liquid, which is a brewing seasoning. It is a manufacturing method of materials. As part of this research, in light of the fact that excessive sodium ion intake is currently becoming a social problem, we have taken up various problems surrounding edible salt as a research theme and have conducted intensive research. As a result, the cereal brew seasoning has KCl in reduced salt
The present inventors have completed the present invention by knowing that the disadvantages of reduced salt salts such as broth and bitter soup, and the like, such as unpleasantness such as sourness and badness of sharpness, are improved, and that umami is imparted.

That is, the present invention is a method for improving the flavor of a salt-reduced salt, which comprises adding a grain brewing seasoning during a process of producing a salt-reduced salt or a salt-reduced salt, and then drying if necessary. Is.

In the present invention, the grain-brewed seasoning is a saccharified product obtained by adding to a grain a compound containing koji or a starch-degrading enzyme, and a product obtained by fermenting this product or a fermentation product (residue) thereof. It was done. The grain may be any grain as long as it contains a large amount of starch such as rice and rice bran, barley and wheat, and is capable of saccharification and fermentation.
That is, the cereal brewing seasonings are those obtained by gelatinizing grains by steaming or the like, saccharifying the gelatinized starch with koji, malt amylase, starch degrading enzyme, etc., and converting it into fermentable sugars such as glucose, and the like. It is obtained by adding and fermenting yeast according to a conventional method, or by adding water to a fermentation residue and further performing fermentation. In addition, saccharification and fermentation may be performed simultaneously.

The cereal brewed seasoning thus obtained is added during the process of producing a reduced salt or a reduced salt, and dried if necessary. At this time, when adding the grain brewing seasoning, it may be pulverized in advance and added and mixed.

Next, the method for adding the grain-brewed seasoning to the low-salt salt will be described in detail. First, the grain-brewed seasoning is pulverized by freeze-drying or spray-drying, and this is sprinkled with crystals of the low-salt salt. There is a way. In this case, if the spray-dried grain brewing seasoning has a strong hygroscopic property, it is preferable to use an excipient having a low hygroscopic property.

When the addition rate of the grain brewing seasoning is up to 4%, it is sufficient to add it as it is without drying. Further, when it is desired to increase the addition ratio according to the purpose, the grain brewing seasoning is concentrated and used. When the product is made into a paste or liquid, the addition amount is increased as it is according to the purpose.

When a powdery or granular product is required, the salt-reduced salt to which the grain brewing seasoning is added is further dried. The drying method in this case may be any method such as spray drying and vacuum drying, but the drying temperature is
The temperature is preferably 100 ° C. or lower to prevent browning of the added grain brewing seasoning. Even at 100 ° C. or higher, browning increases with temperature, but the effect remains the same.

Regarding the amount of addition of the grain brewing seasoning, when the sodium demineralization rate is 1 to 50%, by adjusting the addition rate to 1 to 25% in accordance with the salt depletion rate, the bitterness and the sourness There is no annoyance, etc., and it is exactly the same as salt, and the sharpness of the salt is removed, and a salt with reduced sharpness can be obtained. When the sodium demineralization rate exceeds 50%, an unpleasant one such as KCl can be obtained by adding a larger amount of the grain brewing seasoning according to the blending ratio of KCl and the bitter ingredient. In this case, although it has a strong seasoning taste, it has a good taste and is a wonderful seasoning salt. In short, the amount of the grain-brewed seasoning added may be determined according to the salt reduction rate and the required effect.

[0016] Thus, by removing the salt of bitterness, acridness, etc. of the reduced salt by an extremely simple method of simply adding the grain brewing seasoning to the reduced salt (and further drying if necessary). Moreover, it was found that the remarkable effect of removing the sharpness of salt and increasing the umami can be obtained. Therefore,
This specific effect will be described based on the test results.

First, in order to examine the effectiveness of the grain brewing seasoning, 10% of rice bran brewing seasoning obtained in Example 1
Additives, barley brew seasoning obtained in Example 4, wheat brew seasonings obtained in accordance with this, and commercially available sake, mirin were added to NaCl 60%, KCl 30%, MgSO ₄
To a base of reduced salt containing 10%, 20% was added and dried, and the effect test of the grain-brewed seasoning was carried out. As a control, a low salt base was used. The panelists were 10 people and the results are shown in Table 1.

[0018]

[Table 1] Note 1 Base salt means NaCl 60%, KCl 30
%, MgSO ₄ 10%. Note 2 All are NaCl 60%, KCl 30%, M
After adding each amount to 10% of gSO ₄ , it was sufficiently stirred and vacuum dried. Note 3: Numbers indicate the number of people who were unpleasant such as bitterness and sourness, and the number of people who were sharp. * 4 The panelists consisted of 10 men, 4 men and 6 women. Note 5 As the rice bran brewing seasoning, the one prepared in Example 1 was used. The barley brew seasoning used was that prepared according to Example 4. As the wheat brewing seasoning, one obtained according to the barley brewing seasoning was used.

On a reduced salt basis, 10 out of 10 are K
He said that he felt discomfort such as Cl and bitter juice components such as bitterness and sourness, and that the saltiness was not so sharp that the taste was completely different from that of salt. On the other hand, no matter what kind of brewed seasoning was added, the number of people who felt uncomfortable decreased, and the number of people who felt that the saltiness was poor was also decreased. Also,
Even for those who had poor or poor sharpness of low salt, the badness and sharpness were significantly reduced compared to the low salt base.

Particularly, in the salt-reduced salt obtained by adding 10% of the rice bran brewing seasoning obtained in Example 1, 1 in 10 panelists
All 0 people said there was absolutely no discomfort such as KCl, bitterness bitterness, and tartness, and it had a clean and salty taste that was no different from ordinary salt. From this result, all of the cereal brewing seasonings have an effect of eliminating the unpleasant taste such as bitterness and sourness peculiar to reduced salt, and further, making the taste sharp. Especially, it was found that the rice bran brewing seasoning has a remarkable effect.

Further, in order to examine the potency of the salt and the saltiness at the time of actual use, the salty taste of the reduced salt and normal salt 5% aqueous solution obtained in Example 1 was examined, and the results are shown in Table 2.
It was shown to.

[0022]

[Table 2] Note 1 The product of the present invention obtained in Example 1 was used as the product added with rice bran brewing seasoning 10%. As a control, a 5% salt (normal salt) aqueous solution was used. Note 2 Titer means the strength of salty taste. Note 3 The panelists were 10 people, 4 male and 6 female.

As shown in Table 2, 9 out of 10 panelists answered that the taste was completely the same as salty taste, and 1 person answered that the taste was different. However, even for one person who answered that the saltiness was different, the crispness of the salt was better than that of the normal salt, and the taste was refreshing. In addition, everyone said that they had the same potency as normal salt.

From these results, although the reduced salt obtained in Example 1 is a 40% sodium ion reduced salt, there is no annoyance such as bittern and sourness of KCl and bitter juice components. You can't feel it, the salt is sharp, and
It was found that a salt having the same potency as that of normal salt and a salt having a taste similar to that of salt can be obtained.

Next, in order to study the effect of the salt-reduced salt in actual use, the salt-reduced salt containing 20% of rice bran brewing seasoning obtained according to Example 1, the base salt-reduced salt, and the normal salt Was used to bake bread in a home bakery. The composition of the bread is 5 g of salt, 125 g of medium-strength flour, 125 of strong flour.
g, dry yeast 3 g, and water 200 ml. A sensory test was conducted on the texture and taste of the bread, and the results are shown in Table 3.
It was shown to. The panelists consisted of 10 men, 4 men and 6 women.

[0026]

[Table 3] Note 1 Base reduced salt is NaCl 60%, KCl 3
0% and MgSO ₄ 10% were used. Note 2 As the rice bran brewed seasoning 20% added product, a product obtained by adding 4 ml of the rice bran brewed seasoning 5 times concentrated product to 100 g of a base of reduced salt was used in accordance with Example 1 and dried. Note 3 Bread is 5g salt, 125g medium strength flour, 125 strong flour
g, 3 g of dry yeast and 200 ml of water were baked in a home bakery. Note 4 The panelists consisted of 10 men, 4 men and 6 women.

[Table 3] As shown in Table 3, all 10 people have a bit of bitter, salty, etc. disagreeable salt, and cannot eat at all, but normal salt and rice bran brewing seasoning 20% added salt-reduced salt The bread baked with was absolutely delicious and tasty. It should be noted that, when comparing breads baked with normal salt and salt-reduced salt containing 20% of rice bran brewing seasoning, it was found that all of the breads using the product of the present invention had fine texture and good texture. did. Regarding the taste, although bread using normal salt is also delicious bread, by comparison, bread using the product of the present invention has a refreshing salty taste with umami and is more excellent.

That is, the salt-reduced salt obtained by the present invention has no effect on the taste of foods, such as the unique stain-reducing salt bites and tartness, and is also effective on the taste. It turned out to be

From these results, the reduced salt salt containing the rice bran brewing seasoning does not feel any unpleasantness such as KCl and bitter sour ingredient, tinge, etc., and saltiness and sharpness are the same as those of salt. Is. Further, it is effective for the taste of foods, has good sharpness, and imparts umami, so that it can be sufficiently used as table salt.

As described above, the product of the present invention has a taste and effect (potency) which are completely the same as those of ordinary salt even in the production of basic foods such as bread, miso, soy sauce and pickled vegetables.
It is said that the product of the present invention is extremely effective in the production of the long-awaited basic food with reduced salt, because it is excellent in sharpness and further has umami.

Next, the relationship between the salt reduction rate and the addition rate of the grain brewing seasoning was investigated. As we have seen, the salt reduction rate is 1
In order to be between 40% and 40%, the rice bran brewing seasoning should be added in a proportion of 1 to 20% according to the salt reduction rate, and the resulting salt reduction salt is the same as salt. To be If the addition ratio of the product of the present invention is further increased, it is possible to obtain a bitterness peculiar to a reduced salt, which does not have any annoyance such as sourness, but the produced reduced salt has a strong umami, rather than salt itself. It is said to be a salty seasoning with umami. Even if the salt reduction rate is 40% or more, the rice bran brewing seasoning addition ratio may be adjusted according to the salt reduction rate, but even in this case, the addition amount will inevitably increase, so the taste will be like a seasoning. .

Although the rice bran brewed seasoning has been described as a standard for the addition ratio, other grain brewed seasonings may be adjusted according to the salt reduction rate and the intended use. That is, in the case of a grain brewing seasoning having a great effect as a seasoning, while the addition amount is small, if there is a lot of discomfort such as base KCl or bitter soup component, or saltiness,
The amount added should be large. The effect is not recognized by simply adding rice to a salt-reduced salt, and
The effect of saccharification and fermentation is greater than that of saccharification alone.

Next, the product of the present invention obtained in Example 3,
And its base KCl 60%, MgS
A sensory test was conducted on a reduced salt salt containing 20% O _{4 and} 20% NaCl. As a result, with regard to the base salt, everyone replied that it was not bitterly licked because it had a bitter taste, a bitter taste such as tartness, and a strong saltiness. However, in the product of the present invention obtained in Example 3, the saltiness and the sharpness of the base salt were not felt at all, and moreover, it was a salty seasoning having a seasoning-like umami. .

As described above, in any of the salt-reduced salts, the simple method of the present invention of simply adding (or further drying) the grain-brewed seasoning according to the salt-reduction rate is used.
It has a drawback such as KCl and bitter soup in low salt,
Removing unpleasantness such as tartness and poor sharpness, etc., and obtaining salt-reduced salt with umami, is a social problem due to excessive intake of sodium ions such as the problem of hypertension in an aging society. Considering that it is present, it is extremely effective.

[0035]

EFFECTS OF THE INVENTION According to the present invention, the taste of a reduced salt salt is improved by a very simple method of adding a grain brewing seasoning during the process of producing a reduced salt salt or a reduced salt salt. It is possible to obtain a low sodium reduced salt salt to which taste is sharpened and taste is improved and taste is added.

In particular, since low sodium reduced salt has recently been attracting attention from the viewpoint of health, the present invention makes it possible to inexpensively produce a salt which does not easily change its salt and taste, and which has a umami taste. The fact that the sodium reduced salt is obtained is that the product of the present invention is a basic substance,
It is very effective not only because it can be easily used for all kinds of foods such as bread, miso, soy sauce, pickled vegetables, etc., and it can contribute to health through these foods.

[0037]

【Example】

Example 1 A rice bran brewing seasoning was prepared based on the method for producing a brewing seasoning of Japanese Examined Patent Publication No. 56-37785. The brown rice was passed through a rice-polishing machine to remove the red rice bran portion, and the whitening was further raised to sprinkle 15 kg of rice bran of 92 to 50% with 4 liters of water. After stirring well, the rice was steamed with a steamer for about 1 hour. To this steamed rice, 7 kg of koji rice and 33 of water
1, 150 g of lactic acid and yeast were added. After 2 days, 30 kg of steamed rice bran, 45 l of water and 9 kg of koji rice were added, and after 3 days, 60 kg of steamed rice bran and 80% of water were steamed as described above.
1 and 40 g of starch degrading enzyme were added. 10 to 10
The saccharification and fermentation were carried out at 20 ° C. On the 18th day, squeezing 40 kg of dregs with a squeezing machine, 240 l rice bran brewing seasoning
Got

60 g of NaCl, 30 g of KCl, Mg
10 g SO ₄ was mixed well to form a reduced salt base.
Next, in order to simplify the drying, 200 ml of the rice bran brewing seasoning obtained above was concentrated under reduced pressure with an evaporator to give 40 ml.
A rice bran brewed seasoning 5 times concentrated product was obtained. 2 ml of this rice bran brewed seasoning 5 times concentrated product was added to 100 g of a salt reduced salt base and stirred, and vacuum dried at 80 ° C. to obtain 101 g of rice bran brewed seasoning 10% added salt reduced salt.

Example 2 Lactose (2 kg) was used as an excipient and well mixed with 10 liters of rice bran brewing seasoning obtained in Example 1 to dissolve at 160-180 ° C.
Spray drying was carried out using the hot air of 3 to obtain 3.3 kg of a spray dried product. 60 g of NaCl, 30 g of KCl,
10 g of MgSO ₄ was thoroughly mixed to prepare a reduced salt base, and 6.6 g of a spray-dried product was added and mixed to 100 g of the reduced salt base.

Example 3 60 g of KCl, 20 g of MgSO _{4, and} 20 g of NaCl
g was thoroughly mixed, 20 ml of the rice bran brewing seasoning 5 times concentrated product obtained in Example 1 was added and mixed, and vacuum dried to obtain 108 g of the product of the present invention.

Example 4 500 g of barley was well crushed, 200 g of water was sprinkled on it, stirred well, and steamed for 1 hour in a steamer. Then, 50 g of rice koji, 1 g of dry yeast and 715 ml of water were added, and the mixture was heated to 15 ° C. And ferment for 2 weeks while keeping it at 15 ° C, and use a squeezer to grind 150 g of lees and 1.0 l of barley brewing seasoning.
Got NaCl 600g, KCl 300g, Mg
200 ml of barley brewing seasoning was added to 1 kg of a base of reduced salt obtained by thoroughly mixing 100 g of SO _4, and the mixture was well stirred and then vacuum dried at 80 ° C. to obtain 1008 g of the present invention product.

Claims (2)

(57) [Claims] 1. A method for improving the flavor of a salt-reduced salt, which comprises adding a grain brewing seasoning during the process of producing a salt-reduced salt or a salt-reduced salt. 2. A flavor improving agent for reducing salt, comprising a grain brewing seasoning.