JP5616115B2 - Liquid seasoning containing soy sauce in containers - Google Patents

Description

  The present invention relates to a container-filled soy sauce-containing liquid seasoning.

Since excessive intake of sodium chloride (sodium chloride) tends to cause cardiovascular diseases such as high blood pressure and heart disease, there is an interest in ingesting high-salt foods, especially soy sauce-containing liquid seasonings such as soy sauce and processed soy sauce products. It has increased. In addition, low-salt soy sauce and low-salt soy sauce with a low salt content have a problem that saltiness is insufficient and they may be used in addition, which does not lead to a reduction in the intake of salt.
Therefore, among the ingredients of the seasoning, by replacing some salt with potassium chloride to enhance the salty taste, and masking the nuisance derived from potassium, the salty content is low, but the salty taste is moderate. Technologies to be presented have been proposed (Patent Documents 1 and 2). In addition, techniques for adding salty taste enhancing substances such as ornithine and glycine ethyl ester are known (Non-Patent Documents 1 and 2).
Among liquid seasonings, soy sauce (soy sauce) has a wide variety of uses. It is not only used for sashimi, cold pepper, soaking, etc., but it may be used for noodle soup, hot pot soup, boiled food, etc. diluted with broth or used for finishing fried foods.

On the other hand, aspartic acid is known to have a salty taste enhancing action, a kelp flavor improving action, a color tone / flavor stabilizing action of crushed vegetables in acidic seasonings, and the like (Patent Documents 1 and 3-6).
In addition, a method using alanine has been proposed to impart a flavor unique to seafood such as shrimp crab (Patent Documents 7 and 8). Alanine itself is known to exhibit sweetness (Non-Patent Document 1).
Moreover, isoleucine itself is known to exhibit a bitter taste and have a salty taste enhancing effect (Non-patent Documents 3 and 3).

JP 2006-149205 A JP 2009-27974 JP 2007-289083 JP 2002-209550 A JP 2002-345430 A JP 2006-75101 A JP-A-7-177863 JP 2007-44039 A

Agric. Biol. Chem., 53 (6), p.1625 (1989) Biosci. Biotech. Biochem., 59 (1), p.35 (1995) Chem. Pharm. Bull. 55, 11, p. 1581 (2007)

As mentioned above, soy sauce has a wide variety of uses. In particular, in the case of a soy sauce-containing liquid seasoning having a low salt content, there has been a problem that when the soy sauce is divided by soup stock or the like like boiled food, the salt balance is insufficient or the flavor balance is lost.
The present inventor has studied the flavor problems that occur when the salt content of the soy sauce-containing liquid seasoning is reduced, while the above-described problems are mainly due to the flavor.

  Accordingly, an object of the present invention is to provide a container-filled soy sauce-containing liquid seasoning that exhibits a moderate salty taste and a good flavor despite the low salt content.

  As a result of studying the liquid flavoring agent containing soy sauce with good flavor and usefulness, the present inventor has found that sodium, aspartic acid and alanine are contained in specific amounts, so that the salty taste is moderate even though the salt content is low. It has been found that a container-filled soy sauce-containing liquid seasoning can be obtained. Furthermore, in this study, it was newly found that the addition of alanine improves the gloss of the boiled food and improves the visual taste.

That is, the present invention includes the following components (A), (B) and (C):
(A) Sodium 2.75-5.1 mass%
(B) Aspartic acid 0.3-5 mass%
(C) Alanine 0.35-1.8 mass%
And (B) aspartic acid and (C) a container-filled soy sauce-containing liquid seasoning in which the total of alanine is 1.1 to 6.8% by mass.

  According to the present invention, a container-filled soy sauce-containing liquid that exhibits moderate salty taste despite its low salt content, has a good flavor, is excellent in the luster of the boiled food, and can increase the palatability of appearance in cooking. A seasoning can be obtained easily.

  In the container-filled soy sauce-containing liquid seasoning of the present invention (hereinafter also referred to simply as “the liquid seasoning of the present invention” or “the present invention product”), (A) sodium, (B) aspartic acid and (C) alanine Is contained in a specific amount.

  The liquid seasoning of the present invention contains (A) sodium (hereinafter also referred to as Na) 2.75 to 5.1% by mass (hereinafter simply indicated as “%”), preferably 2.77 to 4%, 2.8 to 3.5%, especially 2.85 to 3.2%, especially 2.9 to 3.1%, is suitable for use when diluted or boiled as it is It is preferable from the standpoint of salty taste. Further, it is preferable in terms of suppression of excessive intake of sodium, flavor balance, expression of soy sauce, storage stability, and industrial productivity.

  In the present invention, sodium refers to “sodium” or “Na” on the food ingredient label, and refers to those contained in the liquid seasoning in the form of ions (an alkali metal or alkali other than sodium described below). The same applies to earth metals).

  When sodium is contained in the liquid seasoning of the present invention, inorganic sodium salts, organic acid sodium salts, amino acid sodium salts, nucleic acid sodium salts, and the like can be used. Specific examples include sodium chloride, sodium glutamate, sodium aspartate, sodium gluconate, sodium succinate, sodium inosinate, sodium guanylate, and a mixture of two or more thereof. Among these, it is preferable in terms of cost to use sodium chloride in the form of salt.

  Various salt is commercially available, but 0.01 to 2 parts of magnesium chloride and 0 to 0 of calcium chloride with respect to 100 parts by weight of sodium chloride (hereinafter simply referred to as “parts”) on a dry matter basis. What contains 0.01-2 parts and 0.01-2 parts of potassium chloride is preferable at the point of flavor and industrial productivity.

  In the present invention, the content of sodium (Na) in the liquid seasoning can be measured with an atomic absorption photometer.

  The content of (B) aspartic acid (hereinafter also referred to as Asp) in the liquid seasoning of the present invention is 0.3 to 5.0%, preferably 0.4 to 3.0%, more preferably Is preferably from 0.5 to 2.0%, particularly from 0.6 to 1.5%, from the viewpoint of imparting salty taste or boiled luster.

  The content of aspartic acid in the liquid seasoning of the present invention refers to the total amount of free aspartic acid derived from soy sauce and the amount of free aspartic acid derived from newly added raw materials other than soy sauce, and does not include peptide bodies . In other words, in addition to soy sauce, the newly added ingredients are sake, wine and other sake used as a seasoning ingredient, and brewing seasonings (excluding soy sauce) such as miso (motomirin, mirin-style seasonings, salt mirin, etc.) ), Various extracts such as plant extracts, animal extracts and yeast extracts, seasonings such as protein hydrolysates, or amino acids themselves. In addition, the content of aspartic acid can be measured using an amino acid analyzer (“Soy sauce test method”, edited by Japan Soy Sauce Research Institute, sold by Shokyo News Agency, 1985, the following) This is the same in the measurement using the “amino acid analyzer” in FIG. As the aspartic acid to be added as an amino acid, L-aspartic acid, D-aspartic acid, DL-aspartic acid, and salts thereof can be used, but L-aspartic acid and L-aspartic acid sodium are preferable, and L- Sodium aspartate is preferred.

  When sodium aspartate is used, the present invention is constituted by using sodium as component (A) and aspartic acid as component (B).

  The content of (C) alanine (hereinafter also referred to as Ala) in the liquid seasoning of the present invention is 0.35 to 1.8%, preferably 0.4 to 1.5%, more preferably 0.5 to 1.1%, particularly 0.8 to 1.0% is preferable in terms of imparting salty taste and boiled simmered food.

  The content of alanine in the liquid seasoning of the present invention refers to the total amount of the amount of free alanine derived from soy sauce and the amount of free alanine derived from the raw material newly added in addition to soy sauce, and does not include peptide bodies. In other words, in addition to soy sauce, the newly added ingredients are sake, wine and other sake used as a seasoning ingredient, and brewing seasonings (excluding soy sauce) such as miso (motomirin, mirin-style seasonings, salt mirin, etc.) ), Various extracts such as plant extracts, animal extracts and yeast extracts, seasonings such as protein hydrolysates, or amino acids themselves. The alanine content can be measured using an amino acid analyzer. As the alanine added as an amino acid, L-alanine, D-alanine, DL-alanine, and salts thereof can be used, but L-alanine is preferable.

  In the present invention, the total amount of component (B) and component (C) in the liquid seasoning of the present invention is 1.1 to 6.8%, preferably 1.1 to 4.5. Further, 1.2 to 3.1%, particularly 1.6 to 2.5% is preferable in terms of imparting salty taste and glossiness of the boiled food.

  In the present invention, the mass ratio (B) / (C) of the component (B) to the component (C) is preferably 0.4 to 2.2, more preferably 0.5 to 2, and further preferably 0.8. It is preferably 55 to 1.95, particularly 0.6 to 1.7 from the viewpoint of imparting salty taste or glossiness of boiled food.

  The content of the soluble solid in the liquid seasoning of the present invention is preferably 10 to 40%, more preferably 14 to 38%, further 16 to 37%, further 20 to 36%, particularly 25 to 35. 5%, especially 26-35% is preferable in terms of improving the sustainability of flavor, flavor balance, and storage stability.

  In the present invention, the soluble solid content means a value measured at 20 ° C. using a “digital refractometer RX-5000α type” (manufactured by Atago Co., Ltd.).

  The liquid seasoning of the present invention can be stored at room temperature when unopened by setting the soluble solid content within a predetermined range, and can be stored refrigerated after opening. That is, in an unopened state, it is not necessary to store at a low temperature, and management at the time of transportation or at a store becomes easy. The temperature for normal temperature storage is preferably 15 to 35 ° C, more preferably 20 to 30 ° C, and particularly preferably 22 to 25 ° C.

The liquid seasoning of the present invention may be stored refrigerated even if it is not used up immediately after opening. Here, the temperature for refrigerated storage is preferably 3 to 15 ° C, more preferably 4 to 12 ° C, and particularly preferably 5 to 10 ° C. It is preferable to store in a refrigerator at home and use it out of the refrigerator when eating.
The product of the present invention is preferably stored at room temperature when not opened, and refrigerated after opening in view of flavor, storage stability and distribution.

  In order to make the soluble solid content within a predetermined range, when the numerical value is high, it is preferable to dilute with water or the like. When the numerical value is low, it is preferable to add amino acids, peptides, proteins, sugars, inorganic salts and the like.

  In the embodiment of the liquid seasoning of the present invention, the content of (D) isoleucine (hereinafter also referred to as Ile) is preferably 0.04 to 1%, more preferably 0.05 to 0.8%, More preferably, it is 0.05 to 0.5%, particularly 0.5 to 0.4%, from the viewpoint of improving the persistence of salty taste, expressing soy sauce, imparting a rich feeling, and flavor balance.

  In the aspect of the liquid seasoning of the present invention, the content of (D) isoleucine refers to the total amount of the amount of free isoleucine derived from soy sauce and the amount of free isoleucine derived from the raw material newly added in addition to soy sauce. Not included. In other words, in addition to soy sauce, the newly added ingredients are sake, wine and other sake used as a seasoning ingredient, and brewing seasonings (excluding soy sauce) such as miso (motomirin, mirin-style seasonings, salt mirin, etc.) ), Various extracts such as plant extracts, animal extracts and yeast extracts, seasonings such as protein hydrolysates, or amino acids themselves. The content of isoleucine can be measured using an amino acid analyzer. As the isoleucine added as an amino acid, L-isoleucine, D-isoleucine, DL-isoleucine, and salts thereof can be used, and L-isoleucine is preferable.

  In the liquid seasoning of the present invention, when the components (A), (B), (C), (D) are contained in a predetermined amount, the sum of the components (B) and (C), and the components (A) and (D ) And the mass ratio ((Asp + Ala) / (Ile + Na)) is preferably 0.3 to 0.85, more preferably 0.35 to 0.8, especially 0.4 to 0.75, A value of 0.5 to 0.7 is preferable in terms of imparting salty taste, imparting luster to boiled food, expressing soy sauce, and flavor balance.

The content of free basic amino acids in the liquid seasoning of the present invention is preferably less than 1%, more preferably 0.1 to 0.9%, especially 0.15 to 0.8%, especially 0.16 to 0. .7% is preferable in terms of flavor balance.
Here, basic amino acids are histidine, lysine and arginine. The histidine content is preferably less than 0.5%, more preferably 0.01 to 0.4%, especially 0.02 to 0.2%, and even more preferably 0.03 to 0.1%. The lysine content is preferably less than 0.5%, more preferably 0.01 to 0.4%, particularly 0.02 to 0.3%, and even more preferably 0.05 to 0.2%. The arginine content is preferably less than 0.5%, more preferably 0.01 to 0.49%, especially 0.02 to 0.45%, and even more preferably 0.05 to 0.3%.

  In the liquid seasoning of the present invention, the content of free glutamic acid is preferably less than 3%, more preferably 0.05 to 2%, even more preferably 0.1 to 1.7%, especially 0.15 to 1.5. 2%, especially 0.15 to 1.1% is preferable in terms of flavor balance.

  In the liquid seasoning of the present invention, the content of potassium (hereinafter also referred to as K) is preferably less than 0.8%, more preferably 0.03 to 0.7%, and even more preferably 0.05 to 0. .6%, particularly 0.06 to 0.5%, especially 0.08 to 0.4% is preferable from the viewpoint of not producing a peculiar taste derived from potassium such as bitterness and pungent taste.

  In the present invention, the content of potassium (K) can be measured by an atomic absorption photometer as in the case of measuring the content of sodium (Na).

  The liquid seasoning of the present invention preferably contains 20 to 250 parts of umami seasoning with respect to 100 parts of (A) sodium, more preferably 25 to 150 parts, more preferably 30 to 100 parts, particularly 35 to 70 parts. It is preferable to contain 40 parts by weight, particularly 40 to 50 parts, from the viewpoints of inhibiting the taste derived from potassium, imparting a rich feeling, and flavor balance.

  In the liquid seasoning of the present invention, the content of ethanol is preferably 3 to 8%, more preferably 3.5 to 7%, particularly 3.7 to 6%, especially 3.9 to 5.5%. Is preferable in terms of storage stability and flavor balance.

  The pH of the liquid seasoning of the present invention is preferably 2 or more and less than 7, more preferably 3 to 6, further 3.5 to 5.5, particularly 4 to 5.2, and particularly 4.5. It is preferable that it is ˜5 from the viewpoints of soy sauce expression, potassium-derived taste suppression, storage stability, and flavor balance. By adding a sour agent or the like, the pH can be adjusted to a desired range.

  In the case of using a sour agent in the liquid seasoning of the present invention, for example, lactic acid, acetic acid, succinic acid, malic acid, citric acid, tartaric acid, phosphoric acid, phytic acid and the like can be used. Of these, lactic acid, malic acid, citric acid, phosphoric acid, and phytic acid are preferable, and lactic acid is particularly preferable. The content of lactic acid is preferably 0 to 2%, more preferably 0.01 to 1%, particularly 0.02 to 0.5%, and particularly preferably 0.04 to 0.1%. The content of malic acid, citric acid, phosphoric acid and phytic acid is preferably 0 to 0.2%, particularly preferably 0.02 to 0.1%. Industrially, it is preferable in terms of flavor, production efficiency, and cost to use vinegar or citrus juice to bring the pH to a predetermined range. As edible vinegar, grain vinegar such as rice vinegar, apple vinegar, fruit vinegar such as grape vinegar, brewed vinegar, synthetic vinegar and the like can be used.

  The liquid seasoning of the present invention is based on soy sauce, and (A) sodium, (B) aspartic acid, (C) alanine and soluble solid content are adjusted to a predetermined amount and stirred, mixed and dissolved in the seasoning liquid It can be manufactured by filling. Other ingredients include umami seasonings, acidulants, inorganic salts, acids, excipients, spices, seasonings other than umami, antioxidants, colorants, preservatives, strengthening agents, emulsifiers as necessary. Ingredients that can be used in foods such as herbs and vegetables, and water may be added.

  In addition, when using low-salt soy sauce or low-salt soy sauce with reduced salt content (sodium content) as the raw material and making the liquid seasoning of the present invention, the salt content is adjusted by electrodialysis or salting-out / dilution. Prepare reduced soy sauce (low-salt soy sauce, low-salt soy sauce) and mix the ingredients (A), (B) and (C) after the burning process, or electrodialyze the soy sauce after the burning process Or soy sauce with reduced salt content by salting out / dilution (reduced soy sauce, low salt soy sauce) and prepared by mixing ingredients (A), (B) and (C), etc. be able to. Furthermore, it is preferable to perform heat treatment when filling the container. In this case, (1) After the heat treatment, the container is filled before the temperature of the liquid seasoning decreases, (2) The container is filled with the heat treatment, (3) After the container is filled, the heat is The treatment is preferred in terms of flavor, stability and color.

  The liquid seasoning of the present invention is preferably produced by heat treatment. After the seasoning liquid is filled in the container, the heat treatment is performed, or the seasoning liquid is preheated with a plate heat exchanger or the like and then filled into the container. The heating temperature is preferably 60 ° C. or more, more preferably 70 to 130 ° C., further 75 to 120 ° C., particularly 80 to 100 ° C., particularly 85 to 95 ° C., and the flavor, stability, color, etc. From the point of view, it is preferable. The heating time varies depending on the heating temperature, but in the case of 60 ° C., it is 10 seconds to 120 minutes, further 30 seconds to 60 minutes, particularly 1 minute to 10 minutes, especially 2 minutes to 5 minutes. From the viewpoint of color and the like, it is preferable. In the case of 80 ° C., 2 seconds to 60 minutes, 5 seconds to 30 minutes, particularly 10 seconds to 10 minutes, especially 30 seconds to 5 minutes are preferable from the viewpoint of flavor, stability, color and the like. In the case of 90 ° C., 1 second to 30 minutes, 2 seconds to 10 minutes, particularly 5 seconds to 5 minutes, and particularly 10 seconds to 2 minutes are preferable from the viewpoint of flavor, stability, color and the like. Moreover, the method of heating for 1 minute or more at 80 degreeC may be sufficient, after heating at 60-70 degreeC for 10 minutes or more combining the heating temperature and the heating time.

  The liquid seasoning of the present invention is a container filled with soy sauce-containing liquid seasoning. The volume of the container used in the present invention is preferably 5 mL to 20 L, then preferably 10 mL to 5 L, more preferably 50 mL to 2 L, further 100 mL to 1 L, especially 200 mL to 800 mL, especially 300 to 600 mL. Is preferable in terms of stability and usability. The container used in the present invention is a normal container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container, a synthetic resin bag, a glass bottle, etc. Can be offered at. As a paper container, a laminated material including a paper base material and a barrier layer (a metal foil such as aluminum, an ethylene-vinyl alcohol copolymer, a vinylidene chloride polymer, etc.) and a heat-sealable resin layer is used. Etc.

Further, the container used in the present invention 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. It is -0.12 from the point of storage stability and flavor maintenance.

  In the present invention, the soy sauce-containing liquid seasoning means a liquid seasoning containing soy sauce, such as soy sauce and dashi soy sauce. Soy sauce is 1% or more, preferably 5 to 99%, more preferably 10%. -97%, further 30-95%, especially 50-93%, especially 70-90%. Moreover, the liquid seasoning used for the use similar to "soy sauce" which added seasonings, sour seasonings, fragrance | flavors, dashi, extracts, etc. to "soy sauce" is included. That is, the soy sauce-containing liquid seasoning means soy sauce, processed soy sauce, soy sauce or sauce. In the present invention, it is preferably soy sauce, soy sauce processed product, and more preferably a soy sauce processed product.

  In the present invention, soy sauce is a liquid seasoning according to the definition of soy sauce quality labeling standard (Ministry of Agriculture, Forestry and Fisheries No. 1704, September 13, 2004).

  In the present invention, the soy sauce processed product is a liquid seasoning made from soy sauce, soy sauce, which is the main ingredient, is supplemented with seasoning, acidulant, flavor, fruit juice, flavoring material, dashi, etc. Is. For example, dashi soy sauce, kelp soy sauce, tosa soy sauce, bonito soy sauce, ponzu soy sauce, steak soy sauce, kaki soy sauce, shiso soy sauce, garlic soy sauce, wasabi soy sauce and the like.

  In the present invention, the soy sauce is a soy sauce to which “dashi” extracted from sugars and flavor raw materials (such as bonito, kombu, dried shiitake mushrooms, etc.) is added, or mirin, salt and other seasonings are added. In addition, it refers to a liquid that is used directly or diluted as a soup or noodle soup for noodles, side dishes, etc., and examples include noodle soup, boiled soup, hot pot soup, tempura soup and general-purpose soup. Examples of noodle soup include soba soup, udon soup, somen soup, cold wheat soup, Chinese noodle soup, chilled Chinese soup and the like.

  In the present invention, the sauce is made from “soy sauce”, and refers to things other than the above-mentioned “soy sauce processed product” and “soup”. For example, the soy sauce, the grilled chicken sauce, the grilled meat sauce, the shabu-shabu Sauce, sukiyaki sauce, teriyaki sauce, deep-fried sauce, mitarashi dumpling sauce, non-oil dressing and the like.

  In the liquid seasoning of the present invention, examples of soy sauce used as a raw material include concentrated soy sauce, light soy sauce, tamari soy sauce, low salt soy sauce, reduced salt soy sauce, etc., but the amount of sodium in 100 g of product is 3.55 g. It is preferable from the viewpoint of salt intake and flavor balance to use ultra-low 5.5 g or less low salt soy sauce or 3.55 g or less low salt soy sauce.

  By taking out the liquid seasoning of the present invention from the container and using it for the production, processing, and cooking of foods, it is possible to obtain improvement effects such as potassium-derived taste suppression, soy sauce, and a good flavor balance. Therefore, the present invention is also useful as a flavor improving method, a food processing / cooking method, and a food manufacturing method.

  The liquid seasoning of this invention can be used for various foodstuffs. By using the liquid seasoning of the present invention, a strong salty taste is exhibited even though the salt content is low, so that it is possible to design a food with a low salt content.

  The food using the liquid seasoning of the present invention is not particularly limited as long as it contains salt at the time of eating, but, for example, salad, sashimi, soaked, cold fish, boiled tofu, hot pot, boiled food, fried food, grilled food, Examples include cooked foods such as steamed foods and vinegared foods. In other words, the liquid seasonings of the present invention are used for foods (use methods): the liquid seasonings are directly applied to these foods, the foods are applied to the liquid seasonings, and the liquid seasonings and ingredients are used. And the use of manufacturing processed foods using liquid seasonings.

  The content of the liquid seasoning of the present invention in the food is preferably 0.01 to 50%, more preferably 0.05 to 20%, particularly 0.1 to 10%, and particularly 0.5 to 5%. It is preferable in terms of flavor balance, sodium and salt intake.

(Na and K analysis method)
The contents of Na and K were measured using an atomic absorption photometer (polarized Zeeman atomic absorption photometer Hitachi Z-6100).

(1) Examples 1-8, Comparative Examples 1-8
In the formulation shown in Table 1, soy sauce (special soy soy sauce, Kikkoman), sodium chloride (Wako Pure Chemical Industries), sodium L-aspartate (Wako Pure Chemical Industries), DL-alanine (Wako Pure Chemical Industries), ethanol ( Wako Pure Chemical Industries) and water were put into a glass sample bottle (300 mL) and closed. Subsequently, it was immersed and heated in a 90 ° C. bath for 1 minute to dissolve, and a container-packed soy sauce-containing liquid seasoning (“soy sauce processed product”) was produced.
Table 1 shows the results of component analysis in each container-packed soy sauce-containing liquid seasoning according to the method described above. In the table, Na is sodium, K is potassium, Asp is aspartic acid, Ala is alanine, and Ile is isoleucine.

  The flavors of these seasonings were licked as they were for sensory evaluation. The evaluation criteria are shown below. The salty taste was evaluated based on Comparative Example 1. The results are shown in Table 1.

<Salt taste>
5: Very salty and delicious.
4: Strong salty and delicious.
3: Salty taste is slightly strong.
2: Saltiness is slightly weak and unsatisfactory: Evaluation criteria (Comparative Example 1).
1: The salty taste is weak and very unsatisfactory.

Furthermore, cooking evaluation (boiled taro) was performed using these. The cooking method is shown below.
<Cooking method>
Peeled frozen taro 300g, soup stock 200g (dissolved in 1.3g soup stock (Ajinomoto Co.) to 200g), sugar 6.5g, mirin (Takara Shuzo Co., Ltd.) 13.5g, Examples and Comparative Examples 18 g of soy sauce processed product was put in a pan, and after treatment at 100 ° C. for 30 minutes under a dropping lid, the taro was taken out from the pan and evaluated.
Moreover, the evaluation criteria of “boiled simmered food” of cooked products are shown below. The results are shown in Table 1.

<Gloss of boiled food>
5: Very glossy.
4: There is gloss.
3: Somewhat weak but shiny.
2: Not very glossy: Standard (Comparative Example 1).
1: No gloss.

  In the prescription (Comparative Examples 1-3) with alanine alone or aspartic acid alone, there was a problem in either salty taste or boiled luster. Moreover, the blend of only alanine (Comparative Example 3) had an adverse effect on the salty taste. When the amount of alanine and the amount of aspartic acid were within the specified ranges, the salty taste was excellent and the boiled luster was improved. In particular, when the amounts of alanine and aspartic acid were 1.1% or more, these evaluation results were improved.

Claims (9)

The following components (A), (B) and (C):
(A) Sodium 2.75 to 4.4% by mass
(B) Aspartic acid 0.3-1.5 mass%
(C) Alanine 0.4-1.1 mass%
And (B) a container-filled soy sauce-containing liquid seasoning in which the sum of (B) aspartic acid and (C) alanine is 1.1 to 2.5% by mass.   The container-filled soy sauce-containing liquid seasoning according to claim 1, wherein a mass ratio (B) / (C) of the component (B) to the component (C) is 0.4 to 2.2. The following components (A), (B) and (C):
(A) Sodium 2.85-4.4 mass%
(B) Aspartic acid 0.6-1.5 mass%
(C) Alanine 0.5-1.1 mass%
And (B) aspartic acid and (C) a container-filled soy sauce-containing liquid seasoning in which the total of alanine is 1.2 to 2.5% by mass.   The container-filled soy sauce-containing liquid seasoning according to claim 3, wherein the mass ratio (B) / (C) of the component (B) to the component (C) is 0.6 to 1.95. The following components (A), (B) and (C):
(A) Sodium 2.9-4.4% by mass
(B) Aspartic acid 0.6-1.5 mass%
(C) Alanine 0.8-1.0 mass%
And (B) aspartic acid and (C) a container-filled soy sauce-containing liquid seasoning in which the total of alanine is 1.6 to 2.5% by mass.   The container-filled soy sauce-containing liquid seasoning according to claim 5, wherein a mass ratio (B) / (C) of the component (B) to the component (C) is 0.6 to 1.7. The container-filled soy sauce-containing liquid seasoning according to any one of claims 1 to 6, comprising 0.05 to 0.5 % by mass of component (D) isoleucine.   The container-filled soy sauce-containing liquid seasoning according to any one of claims 1 to 7, comprising 0.08 to 0.4% by mass of potassium.   The container-filled soy sauce-containing liquid seasoning according to any one of claims 1 to 8, wherein the container-filled soy sauce-containing seasoning is soy sauce, processed soy sauce, soup or sauce.