JP4767719B2 - Method for producing liquid seasoning - Google Patents

Description

  The present invention relates to a method for producing a liquid seasoning in which a substance having a blood pressure lowering effect is mixed.

  In recent years, there is an increasing interest in the physiological effects of various components contained in foods, and the Ministry of Health, Labor and Welfare has given permission for foods containing materials having such physiological functions as food for specified health use. These foods are commercialized in the form of beverages, yogurt, soup, miso soup, karaoke, side dish such as hamburger, instant noodles, tablet confectionery, tablets, etc., and the demand is rapidly increasing.

  Various materials have been proposed as materials having a physiologically active function, and one of them is a substance having a blood pressure lowering action. Among these, there are peptides, γ-aminobutyric acid, chlorogenic acid, coffee bean extract, and the like as highly safe substances contained in foods, and foods effective for hypertension containing these have been proposed (Patent Document 1). ~ 3). In particular, γ-aminobutyric acid is contained in foods, and blood pressure lowering action, tranquilizing action, anti-menopausal disorder action and the like are known (Patent Documents 4 to 6, Non-Patent Documents 1 to 3). As for such useful γ-aminobutyric acid, a technique for increasing the content in food is known (Patent Documents 7 to 13).

  However, when γ-aminobutyric acid is added to the seasoning, there is a problem in that the aftertaste and egg taste unique to the substance are produced and the sense of unity of the flavor is impaired. Then, the method of improving a taste quality by mix | blending an amino acid and a nucleic acid is disclosed (patent document 14).

JP 2004-194515 A JP 2004-290088 A JP 2002-87977 A JP-A-10-215812 JP 2004-35478 A JP 2004-290129 A JP 7-227245 A Japanese Patent Laid-Open No. 9-238650 JP-A-11-103825 JP 2001-352940 A JP 2003-169659 A JP 2004-147560 A JP 2004-313032 A JP 2004-275098 A Jpn Parmacol Ther (Pharmacology and Treatment), Vol.30, No.11, p.963 (2002) Food and Development, 36, 6, p.4 (2001) FOOD Style 21, 6, 7, p. 53 (2002)

  As a result of investigations by the present inventors, when a large amount of a substance having a blood pressure lowering effect is blended with a liquid seasoning, it may be beneficial for the blood pressure lowering effect, but the flavor may change, and it may be difficult to continuously ingest. Became clear. In particular, in a liquid seasoning that is ingested daily, a change in flavor affects the ingestion. Therefore, the occurrence of a change in flavor depending on the menu is concerned about the effect on continuous ingestion. For example, in the above-mentioned prior art, γ-aminobutyric acid is added to the seasoning, and when the aftertaste or savory taste of the substance is generated and the sense of unity of flavor is impaired, amino acids and nucleic acids are added. Even if it tries to improve the taste quality, umami is added and the flavor balance is lost. In addition, there are new problems such as an increase in cost.

  The object of the present invention is to improve the flavor change when a liquid seasoning containing a soy sauce or soy sauce, which is a food that is ingested daily, and a substance having a blood pressure lowering effect is blended in the liquid seasoning, and a sense of unity of the flavor An object of the present invention is to provide a simple method for producing a liquid seasoning that exerts a high level of pharmacological action such as blood pressure lowering action, which is imparted and has a small amount of flavor fluctuation caused by a menu and is easy to continuously take.

  The present inventor has studied means for improving the flavor by a production method in a liquid seasoning containing a substance having a blood pressure lowering effect. As a result, in the production process of the liquid seasoning that is a blended or manufactured product, a substance having a blood pressure lowering action is mixed before the heat treatment, and then a heat treatment is performed, or a substance having a blood pressure lowering action is obtained. By mixing and heat-treating while mixing, even if a substance that has a blood pressure lowering effect is blended, the flavor derived from that substance does not occur, there is little flavor fluctuation due to the menu, continuous intake is easy, and excellent blood pressure lowering action It was found that a liquid seasoning having

That is, the present invention includes the following steps (A) and (B):
(A) A process for mixing a seasoning liquid containing raw soy sauce and a substance having a blood pressure lowering action (B) A method for producing a liquid seasoning comprising performing a process of heat-treating a seasoning liquid containing raw soy sauce It is.

  According to the present invention, although a substance having a blood pressure lowering effect is contained, a flavor derived from the substance does not occur, and there is little fluctuation of the flavor from the menu, and it is easy to continuously ingest. Thus, a liquid seasoning that exhibits a pharmacological action such as a blood pressure lowering action at a high level can be obtained.

  The liquid seasoning in the present invention refers to a liquid seasoning containing soy sauce, processed soy sauce, reduced salt soy sauce, and other soy sauce. “Soy sauce” and “processed soy sauce” here have the same concept as “soy sauce” and “processed soy sauce” defined in the Japanese Agricultural Standards. "Soy sauce" is a liquid seasoning as defined in the Japanese Agricultural Standards, and "soy sauce processed product" is a seasoning, acidulant, flavor, dashi, This refers to a liquid seasoning used for the same purpose as “soy sauce” with the addition of extracts and the like, and specifically includes soy sauce and sauce. “Low-salt soy sauce” refers to “soy sauce” and “soy sauce processed product” in which the amount of sodium in 100 g of product is 3550 mg (9 g as salt) or less. In the present invention, “low salt soy sauce” refers to “soy sauce” and “soy sauce processed product” in which the amount of sodium in 100 g of the product is more than 3550 mg to less than 5522 mg (more than 9 g to less than 14 g as salt). These “low-salt soy sauce” and “low-salt soy sauce” are not limited to special-purpose foods for the sick in the nutrition improvement method.

  In the present invention, it is necessary to mix a seasoning solution containing raw soy sauce and a substance having a blood pressure lowering effect. The raw soy sauce in the present invention refers to the liquid part that has been squeezed and squeezed out after the raw materials are prepared, fermented and matured in the soy sauce manufacturing process, and the enzyme made by koji mold planted in the manufacturing process, There are various fungi derived from the raw material or from the air, but at the stage where the raw material components are provided.

  The substance having a blood pressure lowering action in the present invention refers to polyphenols, peptides having angiotensin conversion inhibitory activity and sympathetic nerve inhibitors, vinegar, nicotianamine, nucleic acid derivatives, soy sauce cake, sphingolipid, etc. It is preferable that it is a seed | species or 2 or more types.

  Specifically, the polyphenol is preferably a phenolic substance in which two or more hydroxyl groups are bonded to the benzene ring. For example, plant-derived flavonoids, tannins, phenolic acids and the like can be mentioned. These glycosides can also be used. More preferable polyphenols include chlorogenic acids, flavonols, flavanols, isoflavones, and the like. For example, grape seed polyphenols and cranberry polyphenols are commercially available. Of these, chlorogenic acids are particularly preferable because they have a stable and continuous blood pressure lowering effect. Examples of chlorogenic acids include caffeoylquinic acids, feruloylquinic acid, dicaffeoylquinic acid, and caffeic acid, ferulic acid, and the like may be included.

  There are isomers and analogs in chlorogenic acids, and in the present invention, pure isomers, analogs or mixtures thereof can be used. Specific examples of the chlorogenic acids in the present invention include 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid (chlorogenic acid), 3,4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, 3-feruloylquinic acid, 4-feruloylquinic acid, 5-feruloylquinic acid, 3-feruloyl-4-caffeoylquinic acid, etc. Is included.

  Chlorogenic acids can be improved in water solubility by making them into salts. These salts are preferably pharmaceutically acceptable salts. Examples of such salt forms include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, and basic amino acid salts such as ammonium salt, arginine, lysine, histidine and ornithine. In particular, alkali metal or alkaline earth metal salts are preferred. In the present invention, these salts may be prepared and then added to a composition comprising other components, or chlorogenic acids and salt-forming components may be separately added to the composition. What formed the salt in it may be used.

  Examples of natural product extracts containing chlorogenic acids, especially plant extracts, include coffee beans, cabbage, lettuce, arch chalk, tomato, eggplant, potato, carrot, apple, pear, plum, peach, apricot, cherry, sunflower. , Moroheiya, sweet potato, etc. are mentioned, and coffee beans are preferable from the point of content.

  As a method for extracting chlorogenic acids from coffee beans, extraction with hot water or a water-soluble organic solvent is preferable from the viewpoint of the load of the purification step and the like. The coffee beans are preferably raw or lightly roasted from the viewpoint of the high content of chlorogenic acid, and in particular, a raw coffee bean extract is preferable. Specifically, as the raw coffee bean extract, Hasegawa Fragrance Co., Ltd. “Flavor Holder RC-30R”, Oriza Yuka Co., Ltd. “Green Coffee Bean Extract P”, Toyo Fermentation Co., Ltd. “OXCH100”, etc. Examples of the apple extract include Nikka Whiskey Co., Ltd. “Applephenon”, and examples of the sunflower seed extract include Dainippon Ink Chemical Co., Ltd. “Heliant S-100”.

  The coffee bean extract contains a large amount of caffeine, but when used in the present invention, it is preferable that caffeine is removed to obtain high-purity chlorogenic acids from the viewpoint of improving the flavor of the liquid seasoning. . As a method of removing caffeine from the coffee bean extract, the caffeine-containing coffee bean extract is dissolved in a mixed solution having an organic solvent and water mass ratio of 9/1 to 1/9, and activated carbon and / or activity. It is preferable to contact with white clay or acidic white clay. Examples of the organic solvent used include ethanol, methanol, acetone, and ethyl acetate. Of these, hydrophilic organic solvents such as ethanol, methanol, and acetone are preferable, and ethanol is particularly preferable in consideration of use in foods.

  The activated carbon to be contacted after being dissolved in a mixed solution of an organic solvent and water is not particularly limited as long as it is generally used at an industrial level. For example, ZN-50 (manufactured by Hokuetsu Carbon Co., Ltd.), Kuraray Coal GLC , Kuraray Coal PK-D, Kuraray Coal PW-D (manufactured by Kuraray Chemical Co., Ltd.), white birch AW50, white birch A, white birch M, white birch C, white birch WH2C (manufactured by Nippon Enviro Chemicals Co., Ltd.) are used. be able to.

The acid clay or activated clay to be contacted after being dissolved in a mixed solution of an organic solvent and water contains SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , CaO, MgO, etc. as general chemical components. It is. Activated clay is a naturally occurring acidic clay (montmorillonite clay) treated with a mineral acid such as sulfuric acid, and is a compound having a porous structure having a large specific surface area and adsorption capacity. It is known that when acid clay is further acid-treated, the specific surface area is changed to improve the decolorization ability and change physical properties.

  The contact treatment of the coffee bean extract dispersion with activated carbon and acid clay or activated clay may be carried out by any method such as a batch process or a continuous process using a column. In general, powdered activated carbon or the like is added and stirred, and after selectively adsorbing caffeine, it is continuously obtained using a method of obtaining a filtrate from which caffeine has been removed by filtration, or a column packed with granular activated carbon or the like. A method of selectively adsorbing caffeine by treatment is employed.

  The dispersion of the coffee bean extract after being brought into contact with activated carbon and acidic clay or activated clay is distilled off using a method such as vacuum distillation to remove the organic solvent from the system. The coffee bean extract after treatment may be either liquid or solid, but when preparing a solid state, it may be pulverized by a method such as freeze drying or spray drying.

  The caffeine concentration in the coffee bean extract after decaffeinated treatment is preferably such that the mass ratio of chlorogenic acids / caffeine to chlorogenic acids is 5 to 80, more preferably 10 to 60, and particularly 10 to 50. . If it is less than 10, the influence of the taste of caffeine is large and it is not suitable for food. Moreover, 80 or more is unpreferable from a viewpoint of the efficiency of a filtration process.

  As isoflavones, those extracted from soybean such as genistein, daidzein, glycitein, genistin, daidzin, glycitin, and a mixture of two or more of these are preferably used. Particularly preferred are glycosides, genistin, daidzin, glycitin, and a mixture of two or more thereof in terms of solubility. In addition, prunetine (5,4′-dihydroxy-7-methoxy), irigenin (5,7,3′-trihydroxy-6,4 ′, 5′-trimethoxy) are easily dissolved in liquid seasonings. ) And the like can be used.

  The blending amount of the polyphenols in the liquid seasoning of the present invention is 0.1 to 5% by mass (hereinafter simply referred to as “%”), more preferably 0.2 to 3%, particularly from the viewpoint of blood pressure lowering action and flavor. 0.25 to 2% is preferable. Here, the compounding quantity of polyphenols is the amount of polyphenols added to the liquid seasoning. When the amount of polyphenol is 0.1% or less, a sufficient blood pressure lowering effect cannot be obtained. Further, blending of 5% or more of polyphenol is not preferable because the taste is too strong.

  As the peptide having angiotensin conversion inhibitory activity, those derived from food raw materials can be used. Particularly preferred are peptides derived from milk, peptides derived from cereals and peptides derived from fish meat. Here, the cereal-derived peptide is preferably a cereal-derived peptide having a molecular weight of 200 to 4000, particularly a corn-derived peptide having a molecular weight of 200 to 4000. Furthermore, peptides having a molecular weight of 200 to 4000 obtained by treating corn protein, soybean protein, wheat protein, etc. with a protease, particularly peptides having a molecular weight of 200 to 4000 obtained by treating corn protein with an alkaline protease (Japanese Patent Laid-Open No. Hei 7-2005). No. 284369). As peptides derived from fish meat, peptides having a molecular weight of 200 to 10,000 derived from fish meat, and peptides having a molecular weight of 200 to 10,000 obtained by subjecting fish meat such as mackerel, skipjack, tuna and saury to proteases, particularly bonito protein, are treated with protease. Peptides having a molecular weight of 200 to 10,000 are preferred.

  The strength of angiotensin converting enzyme inhibitory activity is indicated by a concentration (IC50) that inhibits the activity of angiotensin converting enzyme by 50%. If the IC50 of the peptide having an angiotensin converting enzyme inhibitory activity used in the present invention is about 50 to 1000 μg / mL, an antihypertensive action can be expected in a low salt soy sauce system.

  Commercially available peptides that can be blended in the present invention include peptino (Nippon Food Chemicals, IC50: 130 μg / mL) as a corn-derived peptide, and glutamine peptide GP-1 (Nisshin Pharma, IC50: 508 μg / mL) as a peptide derived from wheat. ), High-newt (Fuji Oil, IC50: 455 μg / mL) as a soybean-derived peptide, and peptide straight (Nippon Supplement, IC50: 215 μg / mL) as a bonito-derived peptide.

  The angiotensin converting enzyme inhibitory activity of the peptide uses, for example, an ACE color (Fujirebio Co., Ltd.), a simple and reproducible measurement kit using the synthetic substrate p-hydroxybenzoyl-glycyl-L-histidyl-L-leucine. Can be measured. The blending amount of the peptide is preferably 0.5 to 20%, more preferably 1 to 10%, and particularly preferably 2 to 5% in the liquid seasoning from the viewpoint of blood pressure lowering action and flavor.

Examples of the sympathetic nerve inhibitor include γ-aminobutyric acid, taurine and salts thereof. γ-Aminobutyric acid is 4-aminobutyric acid (C ₄ H ₉ NO ₂ ), and is a kind of amino acid that is frequently present in crustacean neuromuscular junctions, mammalian brains, and the like. As γ-aminobutyric acid, a product produced by a known method can be used. In addition to a product extracted from food, a product produced by reacting L-glutamic acid-containing food with decarboxylase Etc. can also be preferably used. Particularly suitable for use in liquid seasonings are fish soy sauce moromi and its pressed liquid, soybeans, wheat, rice germ, rice bran, and those with increased purity by purification.

  In the present invention, the content of γ-aminobutyric acid in the liquid seasoning in the liquid seasoning is 0.04 to 5%, more preferably 0.05 to 3%, particularly 0 in terms of physiological functions such as blood pressure lowering action and flavor. 0.08 to 1%, especially 0.1 to 0.5% is preferable. Here, the content of γ-aminobutyric acid is the sum of the amount originally present in the liquid seasoning and the amount added. In addition, the (gamma) -aminobutyric acid content in a liquid seasoning can be measured using an amino acid analyzer. In the present invention, when γ-aminobutyric acid is used as a substance having a blood pressure lowering action, the liquid seasoning does not produce aftertaste and savory taste derived from γ-aminobutyric acid, and gives a good sense of unity of flavor.

  As taurine, what extracted what is contained in foodstuffs (seafood, shellfish) can be used preferably. The content of taurine in the liquid seasoning of the present invention is preferably 0.05 to 5%, more preferably 0.2 to 3%, and particularly preferably 0.5 to 2% from the viewpoint of blood pressure lowering action and flavor.

In the present invention, as a substance having a blood pressure lowering action, 0.05 to 5%, more preferably 0.2 to 3%, particularly 0.5 to 0.5% vinegar, nicotianamine, nucleic acid derivative, soy sauce cake, sphingolipid, etc. in addition to the above substances. You may mix | blend 2%.

  In the present invention, (A) the step of mixing the seasoning liquid containing raw soy sauce and the substance having a blood pressure lowering action is as follows: preparation of manufacturing raw materials, fermentation / aging, and the seasoning liquid containing raw soy sauce obtained after pressing, A step of adding a predetermined amount of a substance having a blood pressure lowering action and mixing. It is preferable to stir when mixing, a substance having a blood pressure lowering action may be added while stirring the seasoning liquid containing raw soy sauce, or a substance having a blood pressure lowering action added to the seasoning liquid containing raw soy sauce After that, it may be stirred. Usually, in a method for producing a soy sauce product containing an additive, the additive is added and mixed before filling, which is the final stage of the production process. In the present invention, a substance having a blood pressure lowering effect is added to raw soy sauce. It is necessary to add and mix with the seasoning liquid containing.

  In the present invention, (B) the step of heat-treating the seasoning liquid containing raw soy sauce means a process of heating the seasoning liquid containing raw soy sauce under specific conditions. The step (B) is preferably performed after the step (A) in terms of management of the manufacturing process. Moreover, you may perform a process (A) and a process (B) in parallel from the point of the simplicity of a manufacturing process. That is, a seasoning liquid containing raw soy sauce and a substance having a blood pressure lowering action may be added and mixed with heat treatment to produce a liquid seasoning. After starting the heat treatment process, raw soy sauce is still contained. A substance having a blood pressure lowering action may be added and mixed in stages. Even if the process (B) is performed after the process (A) or the processes (A) and (B) are performed in parallel, the substance having a blood pressure lowering effect is contained. The flavor derived from the substance does not occur, and the effect of reducing the shake of the flavor from the menu can be obtained. The heating temperature at the time of the heat treatment varies depending on the type and amount of the seasoning liquid and the substance having a blood pressure lowering effect, but it is 60 ° C. or more. Does not occur, and the shake of the flavor caused by the menu is suppressed and the flavor is good. The heating temperature is preferably 60 ° C. to 130 ° C., particularly 70 ° C. to 120 ° C., particularly 75 ° C. to 95 ° C. from the viewpoints of flavor, stability, color, and the like.

  In the present invention, the heating time during the heat treatment (B) varies depending on the heating temperature, but in the case of 60 ° C., it is 10 minutes to 24 hours, further 20 minutes to 10 hours, particularly 30 minutes to 2 hours, particularly 40 minutes to 1.5 hours is preferable from the viewpoints of flavor, stability, color and the like. In the case of 80 ° C., 2 minutes to 3 hours, 5 minutes to 2 hours, particularly 10 minutes to 1.5 hours, particularly 20 minutes to 1 hour are preferable from the viewpoint of flavor, stability, color and the like. . In addition, after heating at 60-70 degreeC for 40 minutes or more combining the heating temperature and the heating time, the method of heating at 80 degreeC for 2 minutes or more may be used.

  In the present invention, the heat treatment may be defined by the product temperature of the liquid seasoning. During the heat treatment, it is preferable to heat the product so that the product temperature (center temperature of the sample) is 60 ° C. or higher, and further heat to 70 to 130 ° C., particularly 80 to 98 ° C., particularly 85 to 95 ° C. Is preferable from the viewpoints of flavor, stability, color and the like. In the case of the product temperature of 60 ° C., a heat treatment of 10 hours or less from the time when the product temperature reaches 60 ° C. (60 ° C. reaching temperature) is preferable, and further 20 minutes to 5 hours from the time when the temperature reaches 60 ° C. From the viewpoint of flavor, stability, color and the like, a heat treatment of min. To 2 hours, particularly 40 minutes to 1.5 hours from the time of reaching 60 ° C. is preferable. In the case of the product temperature of 80 ° C., a heat treatment of 3 hours or less from the time when the temperature reaches 80 ° C. (80 ° C. reaching temperature) is preferable, and further 5 minutes to 2 hours from the time when the temperature reaches 80 ° C. A heat treatment of minutes to 1.5 hours, particularly 20 minutes to 1 hour from when the temperature reaches 80 ° C., is preferred from the viewpoint of flavor, stability, color and the like. In the case of a product temperature of 85 ° C., a heat treatment of 1 hour or less from the point of time when the temperature reaches 85 ° C. (85 ° C. reaching temperature) is preferable, and further 3 minutes to 50 minutes from the time of reaching 85 ° C. A heat treatment of 10 minutes to 40 minutes, particularly 10 minutes to 30 minutes from when the temperature reaches 85 ° C., is preferable from the viewpoints of flavor, stability, color and the like. In the case of the product temperature of 90 ° C., a heat treatment of 50 minutes or less from the time when the temperature reaches 90 ° C. (90 ° C. reaching temperature) is preferable, and further 30 seconds to 40 minutes from the time when the temperature reaches 90 ° C. Heat treatment for 5 minutes to 30 minutes, particularly 5 minutes to 20 minutes from the time of reaching 90 ° C. is preferred from the viewpoint of flavor, stability, color and the like.

  In the present invention, (B) the apparatus used for the heat treatment may be any heating apparatus that can easily obtain a temperature of 60 ° C. or more, but it is a direct-fired pot, steam or hot water double-type can Examples thereof include a serpentine tube, a multi-tube continuous heater (pipe heater), and a plate heat exchanger (plate heater).

  In the present invention, when producing low-salt soy sauce as a liquid seasoning, raw soy sauce with reduced salt content (reduced salt soy sauce) is prepared by electrodialysis or salting-out / dilution of raw soy sauce, and a seasoning containing this It can be manufactured by a method of mixing a liquid and a substance having a blood pressure lowering action and then performing a heat treatment.

  Since excessive intake of salt adversely affects kidney disease, heart disease, and hypertension, in the present invention, in order to limit the intake of salt, the amount of sodium in 100 g of product is less than 14 g as salt. It is preferable to use salt soy sauce, more preferably 9 g or less of low salt soy sauce, which is compatible with substances having a blood pressure lowering effect. Moreover, when low salt soy sauce or low salt soy sauce is used as a liquid seasoning, γ-aminobutyric acid is used as a substance having a blood pressure lowering effect from the viewpoint of compatibility with flavor, and the production method of the present invention is used. It is preferable.

  In the present invention, the salt content of the liquid seasoning is preferably less than 14%, more preferably 0.5 to 12%, particularly 1 to 10%, particularly 2 to 9%, such as blood pressure lowering action. It is preferable in terms of physiological function and flavor. Similarly, the sodium content in the liquid seasoning is preferably less than 5.5%, more preferably 0.2 to 4.7%, particularly 0.4 to 3.9%, particularly 0.8 to 3.6. % Is preferable. Furthermore, the potassium content in the liquid seasoning is 0.5 to 4.2%, more preferably 1 to 3.6%, especially 1.5 to 3.1%, although the salt content is low. This is preferable from the viewpoint of enhancing the salty taste and not causing a bitter taste. Moreover, it is preferable to use potassium chloride from the point that potassium has salty taste and there is little off-flavor. When potassium chloride is used, it is preferably 1 to 7%, more preferably 2 to 6%, particularly preferably 3 to 5%.

  In order to adjust the salt content and potassium content to the above ranges, for example, a method of producing soy sauce using a mixed solution of sodium chloride and potassium chloride, for example, as feed water; obtained using a solution of potassium chloride alone as the feed water Method of mixing soy sauce and soy sauce obtained using salt water alone as feed water; ordinary soy sauce using salt water as feed water is desalted soy sauce from which salt has been removed by electrodialysis, membrane treatment, etc. And the like.

  In the present invention, when the liquid seasoning is low-salt or low-salt, the nitrogen content in the liquid seasoning should be 1.2% or more, although the salt content is low. It is preferable from the viewpoint of enhancing the strength and not causing bitterness. Further, the nitrogen content is more preferably 1.3% or more, further 1.4% or more, particularly 1.4 to 2%, and particularly preferably 1.6 to 2%.

  Furthermore, in the present invention, when the liquid seasoning is low-salt or low-salt, the content of acidic / basic amino acids in the liquid seasoning is more than 2% acidic amino acids and / or more than 1% basic amino acids. This is preferable from the viewpoint of enhancing the salty taste and not producing a bitter taste despite the low salt content. The acidic amino acid is more preferably more than 2% and not more than 5%, more preferably 2.4 to 4.5%, and particularly preferably 2.5 to 3.8% from the viewpoint of salty persistence. The basic amino acid is more preferably more than 1% and 3% or less, further preferably 1.2 to 2.5%, particularly preferably 1.5 to 2% from the viewpoint of salty taste. In addition, these amino acids include those derived from raw materials, and when the amount is less than the above range, it is preferable to add an acidic amino acid, a basic amino acid, or the like. The “acidic amino acid, basic amino acid” referred to in the present invention refers to a free amino acid or amino acid salt, but the content defined in the present invention refers to a value converted to a free amino acid.

  Of acidic amino acids and basic amino acids, aspartic acid and glutamic acid, which are acidic amino acids, are preferable from the viewpoint of salty sustainability, and it is more preferable to use aspartic acid and glutamic acid in combination from the viewpoint of salty sustainability. In this case, the content of aspartic acid is preferably 1 to 3%, more preferably 1.2 to 2.5%, and particularly preferably 1.2 to 2%, from the viewpoint of sustaining salty taste. When aspartic acid is based on a brewing seasoning, it also includes those derived from raw materials, and when it is less than the above range, it is preferable to add L-aspartic acid, sodium L-aspartate and the like. In addition, the content of glutamic acid is preferably 1 to 2%, more preferably 1.2 to 2%, and particularly preferably 1.3 to 1.8% from the viewpoint of sustaining salty taste. When glutamic acid is based on a brewing seasoning, it includes those derived from raw materials, and when it is less than the above range, it is preferable to separately attach L-glutamic acid, sodium L-glutamate and the like.

  Basic amino acids include lysine, arginine, histidine, and ornithine. Among them, lysine and histidine are preferable, and histidine is particularly preferable. The content of lysine is preferably 0.5 to 1% in terms of salty irritation, and the content of histidine is 0.2 to 2%, more preferably 0.5 to 1%. It is preferable in terms of enhancement and durability. When these basic amino acids are also based on brewing seasonings, they also include those derived from raw materials.

  In particular, the mass ratio of aspartic acid / potassium is preferably 0.25 or more, more preferably 0.3 or more, particularly 0.46 or more, and particularly 0.5 or more to eliminate the bitterness derived from potassium chloride. It is preferable from the point. In addition, the mass ratio of the aspartic acid / nitrogen content is preferably 0.5 or more, more preferably 0.6 or more, and particularly preferably 0.7 or more from the viewpoint of enhancing saltiness and improving sharpness. preferable.

  The nitrogen content of normal soy sauce is 1.2% to 1.6%. To make the nitrogen content 1.6% or more, soy sauce brewed by the usual method is added to amino acids, preferably acidic amino acids. And / or basic amino acids, more preferably aspartic acid and / or glutamic acid, are added so as to be in the above-mentioned ranges, respectively, or concentration and desalting can be performed. For example, the method of removing salt by vacuum concentration and adjusting the dilution rate with volatile components containing water as a main component, and the movement of hydrated water of ions that occur when salt is removed by an electrodialyzer Thus, there is a method of concentrating the nitrogen content at the same time. In addition, salt-reduced soy sauce with a lower salt content than usual by RO membrane or reduced pressure concentration to increase the nitrogen content, or conversely, desalting from soy sauce with higher nitrogen content, such as tamari soy sauce or re-prepared soy sauce There is a method.

  In the present invention, the pH of the liquid seasoning is preferably 3 to 6.5, more preferably 4 to 6, and particularly preferably 4.5 to 5.5 from the viewpoint of suppressing the flavor change. Furthermore, it is preferable that the chlorine content is 4 to 9% and the solid content is 20 to 45%.

  In the production method of the present invention, since precipitation may occur in the liquid seasoning amount in the heat treatment step, it is preferable in terms of flavor and appearance to perform the (B1) clarification step as necessary. The clarification step is a step of separating the precipitate produced in the liquid seasoning to obtain a clarified liquid. Specifically, filtration and decantation can be mentioned, but filtration is preferable in terms of efficiency. Examples of the filter at the time of filtration include a leaf filter, a multistage filter plate filter, a ceramic filter, a plastic filter, a membrane filter, a hollow membrane (hollow fiber) filter, and an ultrafilter. Examples of the filter medium include filter paper, filter cloth, porous ceramic (ceramic), porous plastic, porous plastic membrane, and porous plastic hollow membrane. In order to increase the filtration efficiency, it is preferable to use fiber or diatomaceous earth as a filter aid.

  In the production method of the present invention, it is preferable in terms of flavor to perform the cooling step (B2) as necessary. A cooling process is a process of cooling the liquid seasoning which passed through the heat treatment process, and the liquid seasoning which passed through the clarification process. The cooling temperature is preferably 60 ° C. or less, more preferably 5 to 50 ° C., particularly 10 ° C. to 40 ° C., and particularly preferably 15 to 30 ° C. from the viewpoint of flavor.

  In the manufacturing method of this invention, it is preferable to perform the (C) filling process. (C) A filling process means the process of filling the container with the liquid seasoning which heat-processed. Filling and sealing the container is preferable because deterioration of a substance having a blood pressure lowering effect during distribution can be suppressed.

  (C) As the process, after the process (B), (1) the liquid seasoning is filled in the container before the temperature of the liquid seasoning is lowered ((B2) without passing through the cooling process). Fill the container after the temperature drops (through the (B2) cooling step), (3) After the temperature of the liquid seasoning drops (through the B2 cooling step), reheat and fill the container There are three methods. The above-described (B1) clarification step can be combined with these as required.

In the production method of the present invention, the container used in step (C) preferably has an oxygen permeability index of 0.8 (cm ³ / day · m ² ) or less. The “oxygen permeability index” as used in the present invention is obtained by dividing the “oxygen permeability” (unit: cm ³ / day · bottle) determined by the JIS method (K 7126 B method) by the surface area of the container, ^The value converted per unit. Specifically, the oxygen permeability is determined by supplying oxygen to one of the test pieces (containers) using an apparatus manufactured by MOCON, flowing nitrogen carrier gas at the same pressure to the other, and passing the oxygen through an oxygen detector. It is the value (20 degreeC, relative humidity 60%) measured using. The oxygen permeability index of the container used in the present invention is preferably 0 to 0.6, more preferably 0 to 0.4, further 0.01 to 0.2, particularly 0.02 to 0.15, and particularly 0.05. A value of ˜0.12 is preferable from the viewpoint of maintaining the physiologically active function and maintaining the flavor of a substance having a blood pressure lowering effect.

  The container used in the present invention can be obtained by appropriately selecting the material of the inner layer / intermediate layer / outer layer so as to have the above-mentioned barrier performance and bonding with an adhesive as necessary. As the material of the inner layer and the outer layer, it is barrier property to use polypropylene (PP), polyethylene (PE), polyethylene terephthalate (PET), these stretched products, density-modified products, or a combination of these materials and other materials. From the viewpoints of appearance, workability, storage stability, feeling of use, and strength. Of these, more preferably, polypropylene, stretched polypropylene, polyethylene, stretched polyethylene, high density polyethylene, medium density polyethylene, low density polyethylene, linear low density polyethylene, stretched polyethylene terephthalate, more preferably polypropylene, stretched polypropylene, High density polyethylene, in particular high density polyethylene, should be used.

  Moreover, what coated the carbon film and the silicon film on the inside and outside of the single-layer resin container or the multilayer resin container described above so as to have the barrier performance may be used. For example, polyethylene terephthalate coated with a carbon film or a silicon film can be used. Furthermore, a single layer preform formed by dry blending various nylon resins (for example, MXD-6 nylon resin (MxD-6Ny)) such as a metaxylene group-containing polyamide resin to the PET resin so as to have the barrier performance described above. It may be used.

  As the intermediate layer of the container used in the present invention, it is preferable to use an ethylene-vinyl alcohol copolymer (EVOH) having a high oxygen permeation barrier property in terms of barrier properties, storage stability and feeling of use. For example, an ethylene-vinyl acetate copolymer having an ethylene content of 20 to 60 mol%, particularly 25 to 50 mol%, can be obtained with a saponification degree of 96 mol% or more, particularly 99 mol% or more. A saponified copolymer is used. The ethylene-vinyl alcohol copolymer preferably has a molecular weight sufficient to form a film.

  Examples other than the ethylene-vinyl alcohol copolymer include nylon 6, nylon 6,6, nylon 6 / 6,6 copolymer, metaxylylene adipamide, nylon 6,10, nylon 11, and nylon 12. And polyamides such as nylon 13.

When sufficient adhesion with other layers is not obtained, as in the case of using an ethylene-vinyl alcohol copolymer, it is preferable to use an adhesive. Examples of the adhesive include thermoplastic resins having a carbonyl group based on a carboxylic acid, a carboxylic acid amide, a carboxylic acid ester, or the like in the main chain or side chain. Specifically, ethylene-acrylic acid copolymer, ion-crosslinked olefin copolymer, maleic anhydride grafted polyethylene, maleic anhydride grafted polypropylene, acrylic acid grafted polyolefin, ethylene-vinyl acetate copolymer, copolymer polyester, One type or a combination of two or more types such as copolymer polyamides may be mentioned. These adhesive resins are useful for lamination by coextrusion or sandwich lamination. In addition, for the adhesive lamination of the oxygen-permeable barrier film and the moisture-permeable barrier film formed in advance, an isocyanate-based or epoxy-based thermosetting adhesive resin is also used.
Among these, it is particularly preferable to use Admer made by Mitsui Chemicals, Inc. or Modic made by Mitsubishi Chemicals, which adheres an ethylene-vinyl alcohol copolymer.

In order to impart not only the above-mentioned barrier properties but also transparency to the container used in the present invention, for example, the inner layer and the outer layer are composed of a polypropylene (PP) layer that is a highly transparent orientation thermoplastic resin, and an intermediate layer It is preferable to have a four-layer structure including a cyclic olefin polymer (COP) layer and an ethylene-vinyl alcohol copolymer (EVOH) layer. Further, an adhesive layer is interposed between the PP constituting the inner layer and the outer layer, and the COP and EVOH layers constituting the intermediate layer.
Here, the cyclic olefin polymer (COP) is a resin having excellent transparency and moisture barrier properties. As this COP, for example, ZEONOR (cycloolefin polymer) manufactured by Nippon Zeon Co., Ltd. or Mitsui Chemicals, Inc. Abel (cyclic / olefin / copolymer) can be used.

  If the container used for this invention has the said barrier property and transparency, it can be manufactured by a publicly known method. For example, in the production of a multilayer extrusion molded body, melt molding may be performed with an extruder corresponding to each resin layer, and then extrusion molding may be performed using a multilayer multiple die. For the production of a multilayer injection molded article, injection molding may be performed by a co-injection method or a sequential injection method using the number of injection molding machines corresponding to the type of resin.

  The liquid seasoning of the present invention has an effect of remarkably improving hypertension by continuous ingestion. Therefore, the liquid seasoning container of the present invention is “suitable for those who are concerned about blood pressure”, “suitable for those with high blood pressure”, “has a function of lowering blood pressure”, “blood pressure adjustment” Can be displayed.

(1) Manufacturing method of liquid seasoning The liquid seasoning was manufactured with the mixing | blending and heat processing method shown below.
[Combination]
・ Liquid seasoning 1
1.2% of coffee bean extract (Hasegawa Fragrance Co., Ltd./raw coffee bean extract RC-30R) was added to fresh soy sauce (Irose Shoyu Co., Ltd./Raw Shibori Soy Sauce).
・ Liquid seasoning 2
To 60 parts by mass of raw soy sauce (Irimasa Shoyu Co., Ltd./Ishibori Soy Sauce) (hereinafter simply referred to as “part”), 39.5 parts of purified water, 4-aminobutyric acid ((Wako Pure Chemical Industries, Ltd.)) 0.5 part was added, mixed, and dissolved by stirring (γ-aminobutyric acid content; 0.53%).

[Heat treatment method]
7 ml of the sample was placed in a glass screw bottle (manufactured by Maruemu / Mighty Vial No. 2) and stoppered. The sample was immersed in a water bath (40 ° C., 60 ° C., 80 ° C.) under the conditions shown in Table 1 or Table 2, and heated for a predetermined time (30 minutes, 60 minutes, 120 minutes). Then, it cooled with running water and manufactured the liquid seasoning. In addition, the thing which is not heat-processed was made into the reference | standard product.

(2) Flavor evaluation 1
Using the heat-treated liquid seasoning 1 obtained in (1) (test products 1 to 9, control product a), a cooked product (spinned with spinach and simmered with goldfish) is prepared by the following cooking method. In addition, the taste evaluation by five panelists was performed by sensuality according to the following evaluation criteria. The results are shown in Table 1.

<Soaking in spinach>
After boiling boiled spinach and cooling it with tap water, the water was thoroughly squeezed. Next, 5 g of a liquid seasoning was applied to 100 g of this cut with a knife to a width of 5 cm to prepare a spinach soak.

<Simmering of gold candy>
Kinmeji (4 slices of 100g each) was wiped with water, and knives were placed diagonally on the skin. In a pan, sugar (1 cup of potato), mirin (1 cup of potato), sake (3 cups of potato) and liquid seasoning (4 cups of potato) were simmered, and the gold candy was lined up. When boiled, scooped the ak and covered it with paper, and boiled for 7 minutes on low heat. Next, while simmering the broth with a spoon, it was boiled on a slightly high heat for 2 minutes to prepare a simmered konme candy.

[Evaluation criteria for flavor derived from coffee bean extract]
A: The flavor derived from the coffee bean extract is not felt at all.
B: The flavor derived from the coffee bean extract is considerably reduced compared to the control product.
C: The flavor derived from the coffee bean extract is slightly reduced compared to the control product.
D: The flavor derived from the coffee bean extract is equivalent to the control product.

[Evaluation criteria for flavor balance]
4: Very good flavor balance and preferable.
3: Good flavor balance and slightly preferred.
2: Slightly lacking flavor balance and not very preferable.
1: Unsatisfactory due to lack of flavor balance.

(3) Flavor evaluation 2
About what heat-processed the liquid seasoning 2 obtained by (1) (test product 10-18, control | contrast product b), the fixed amount was taken to the spoon and the flavor evaluation by the sensory was performed according to the evaluation criteria shown next. The evaluation criteria for flavor balance are the same as those shown in (1). The results are shown in Table 2.

[Evaluation criteria for flavor derived from γ-aminobutyric acid]
A: The taste and aftertaste derived from γ-aminobutyric acid are not felt at all.
B: The egg taste and aftertaste derived from γ-aminobutyric acid are considerably reduced compared to the control product.
C: The egg taste and aftertaste derived from γ-aminobutyric acid are slightly reduced compared to the control product.
D: Eg taste and aftertaste derived from γ-aminobutyric acid are equivalent to the control product.

(4) Measurement of chlorogenic acid in liquid seasoning chlorogenic acid content was measured using high performance liquid chromatography (HPLC) for the control product not subjected to heat treatment and the sample subjected to heat treatment (80 ° C, 120 minutes). did. As a result, the content of the heat-treated product when the content of the control product was 100 was 100 (weight relative value).

(5) Flavor evaluation 3
36 parts of raw soy sauce (Irimasa Shoyu Co., Ltd./Ishibori Soy Sauce), 23.28 parts of purified water, 0.24 part of 4-aminobutyric acid ((Wako Pure Chemical Industries, Ltd.) and potassium chloride (Wako Pure Chemicals) After adding 0.48 parts of Kogyo Kogyo Co., Ltd., the solution was stirred and dissolved, 40 g of this was put into a 50 mL glass sample bottle, stoppered, immersed in a water bath (80 ° C.) and heated for 60 minutes. Then, it was cooled with running water to produce a container-packed liquid seasoning P.
When this was opened and the flavor was evaluated, the savory taste and aftertaste derived from γ-aminobutyric acid were hardly felt, the taste of potassium was suppressed, and a sense of unity of flavor was imparted, and the flavor was good. there were. Thus, it was shown that the flavor can be easily improved by the production method of the present invention.

  As shown in Table 1, the cooked products using the test products 1 to 9 subjected to the heat treatment showed a good flavor as compared with those using the control product a not subjected to the heat treatment. In particular, in the cooked products using the test products 1 to 6, the flavor derived from the coffee bean extract was hardly felt, the flavor balance was good, and the flavor shake due to the cooked products was almost free. On the other hand, the cooked products using the test products 7 to 9 were slightly better than those using the control products. On the other hand, in the cooked product using the control product a, the flavor derived from the coffee bean extract may be felt or the flavor balance may not be good, and the shake of the flavor due to the cooked product is apparent. Was present and not good. In addition, even if it heat-processed for 80 degreeC for 120 minutes, content of the chlorogenic acid which is an active ingredient did not fall.

As shown in Table 2, all of the test products 10 to 18 that were subjected to the heat treatment had a better flavor than the control product b that was not subjected to the heat treatment. In particular, the test products 13 to 18 had almost no aftertaste derived from γ-aminobutyric acid, and the flavor balance was good. The test products 15 to 17 exhibited the best flavor. On the other hand, the test products 10 to 12 were slightly better than the control product. On the other hand, the control product b had a strong aftertaste derived from γ-aminobutyric acid, and the flavor balance was not good.

Claims (9)

Step (A) : a step of mixing a seasoning liquid containing raw soy sauce and a substance having a blood pressure lowering action ;
Step (B) : A liquid comprising a step of heat-treating a mixture of a seasoning solution containing raw soy sauce and a substance having a blood pressure lowering action after step (A) so that the center temperature thereof is 60 to 90 ° C. Seasoning production method. Step (A): mixing a seasoning liquid containing raw soy sauce and a substance having a blood pressure lowering action;
Process (B): It has the process of heat-processing the mixture of the seasoning liquid containing raw soy sauce, and the substance which has a blood pressure lowering effect,
The manufacturing method of the liquid seasoning including the process of heat-processing so that the center temperature of a mixture may be 60-90 degreeC, mixing the seasoning liquid containing raw soy sauce, and the substance which has a blood pressure lowering effect. When the heat treatment is performed so that the center temperature of the mixture is 60 ° C., the mixture is heated for 20 minutes to 2 hours from the time when the temperature reaches 60 ° C.
The method for producing a liquid seasoning according to claim 1 or 2, wherein when the heat treatment is performed so that the center temperature of the mixture becomes 90 ° C, the mixture is heated for 5 minutes to 40 minutes from the time when the temperature reaches 90 ° C. The heat treatment temperature is 60 to 80 ° C.
When the heat treatment is performed so that the center temperature of the mixture is 60 ° C., the mixture is heated for 20 minutes to 2 hours from the time when the temperature reaches 60 ° C.
The method for producing a liquid seasoning according to claim 1 or 2, wherein when the heat treatment is performed so that the central temperature of the mixture becomes 80 ° C, the mixture is heated for 10 minutes to 1.5 hours from the time when the temperature reaches 80 ° C. (B) The manufacturing method of the liquid seasoning of any one of Claims 1-4 which performs a (C) filling process after a heat processing process. The method for producing a liquid seasoning according to any one of claims 1 to 5 , wherein the substance having a blood pressure lowering effect is a coffee bean extract or γ-aminobutyric acid. The method for producing a liquid seasoning according to claim 6 , wherein the coffee bean extract is extracted from coffee beans with water and / or a water-soluble organic solvent. The method for producing a liquid seasoning according to claim 7 , wherein the coffee beans from which the coffee bean extract is extracted are raw coffee beans or coffee beans having a low roasting degree. The liquid seasoning manufactured by the method of any one of Claims 1-8 .