CN1771837A - 液体调味料 - Google Patents
液体调味料 Download PDFInfo
- Publication number
- CN1771837A CN1771837A CNA2005101153382A CN200510115338A CN1771837A CN 1771837 A CN1771837 A CN 1771837A CN A2005101153382 A CNA2005101153382 A CN A2005101153382A CN 200510115338 A CN200510115338 A CN 200510115338A CN 1771837 A CN1771837 A CN 1771837A
- Authority
- CN
- China
- Prior art keywords
- weight
- soy sauce
- salt
- acid
- liquid quelite
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 43
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 37
- 239000011734 sodium Substances 0.000 claims abstract description 18
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 17
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229910052700 potassium Inorganic materials 0.000 claims abstract description 17
- 239000011591 potassium Substances 0.000 claims abstract description 17
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 17
- 239000000126 substance Substances 0.000 claims abstract description 16
- 235000013555 soy sauce Nutrition 0.000 claims description 52
- 210000005036 nerve Anatomy 0.000 claims description 16
- 230000002889 sympathetic effect Effects 0.000 claims description 16
- 230000002401 inhibitory effect Effects 0.000 claims description 14
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims description 13
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims description 12
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 8
- 229960003080 taurine Drugs 0.000 claims description 6
- 230000006870 function Effects 0.000 abstract description 5
- 230000003276 anti-hypertensive effect Effects 0.000 abstract 2
- 230000000144 pharmacologic effect Effects 0.000 abstract 1
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 38
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 28
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- 229910052757 nitrogen Inorganic materials 0.000 description 19
- 238000000034 method Methods 0.000 description 18
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- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 14
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- 230000001077 hypotensive effect Effects 0.000 description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 239000000463 material Substances 0.000 description 12
- 235000019658 bitter taste Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 239000001103 potassium chloride Substances 0.000 description 8
- 235000011164 potassium chloride Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 7
- 229960002989 glutamic acid Drugs 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 5
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 5
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- 235000011090 malic acid Nutrition 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 4
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
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- 150000001413 amino acids Chemical class 0.000 description 4
- 235000003704 aspartic acid Nutrition 0.000 description 4
- 238000003556 assay Methods 0.000 description 4
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 4
- 238000010612 desalination reaction Methods 0.000 description 4
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- 150000007523 nucleic acids Chemical class 0.000 description 4
- 108020004707 nucleic acids Proteins 0.000 description 4
- 102000039446 nucleic acids Human genes 0.000 description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
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- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 2
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 2
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 2
- 239000004473 Threonine Substances 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 230000008033 biological extinction Effects 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 229960003067 cystine Drugs 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000000909 electrodialysis Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 2
- 229960000310 isoleucine Drugs 0.000 description 2
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000001053 orthosympathetic effect Effects 0.000 description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 229940074404 sodium succinate Drugs 0.000 description 2
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229960005137 succinic acid Drugs 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- RQFCJASXJCIDSX-UHFFFAOYSA-N 14C-Guanosin-5'-monophosphat Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(COP(O)(O)=O)C(O)C1O RQFCJASXJCIDSX-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- UDMBCSSLTHHNCD-UHFFFAOYSA-N Coenzym Q(11) Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(O)=O)C(O)C1O UDMBCSSLTHHNCD-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
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- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
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- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
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- 238000000692 Student's t-test Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
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- UDMBCSSLTHHNCD-KQYNXXCUSA-N adenosine 5'-monophosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O UDMBCSSLTHHNCD-KQYNXXCUSA-N 0.000 description 1
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- 235000013890 disodium inosinate Nutrition 0.000 description 1
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- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/02—Peptides of undefined number of amino acids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种液体调味料,含有以下成分(A)~(C):(A)钠3.55重量%以下,(B)钾0.5~4.2重量%,(C)交感神经抑制物质0.05~5重量%。该液体调味料食盐浓度虽低但能充分感觉到盐味,能发挥高水平的降血压作用等药理作用。
Description
技术领域
本发明涉及液体调味料。
背景技术
近年来,食品中所含的各种成分的生理作用得到了高度的关注,厚生劳动省也对那些含有有关生理学功能或生物学活动的成分的食品,给予作为规定保健用食品的许可的事例增加。这些食品以饮料、酸牛奶、汤、酱汤、汉堡包等副食品、饼干·药片等的形式被商品化,建议一日摄取1~2次。
作为生理活性功能可举出交感神经抑制作用、抗氧化作用、降血压作用、肝功能改善作用等,作为具有这种功能的原料有交感神经抑制物质、多酚类、肽等。人类在社会生活中受到各种压力,交感神经趋于兴奋,成为引发生活***7-227245号公报)。
另外,已知γ-氨基丁酸具有抑制交感神经的作用的同时,还具有对于过多的盐分摄取促进随尿的钠离子排出、以及降血压作用(HubertC.Stanton,Archint.Pharmacodyn.,143,p195-204,1963)。因此,大多为与含盐分多的食品的代表例酱油组合的技术(特开2004-290129号公报、特开2004-187501号公报、特开2002-360289号公报、特开2002-300862号公报、日本专利第3166077号公报)。但是,γ-氨基丁酸的食品中的含量低,为了摄取有效量必须大量地食用。这样一来,将会摄取大量的盐分,因此γ-氨基丁酸的摄取效果降低,不优选。另外,γ-氨基丁酸的制造中作为原料使用大量的谷氨酸,因此根据精制度如果大量混合将对其风味产生坏影响。
发明内容
本发明提供一种液体调味料,含有以下成分(A)~(C):(A)钠3.55重量%以下、(B)钾0.5~4.2重量%、(C)交感神经抑制物质0.05~5重量%。
附图说明:
图1表示摄取液体调味料之后6小时后收缩期的降血压作用。
具体实施方式
调味料特别是在用于许多饭菜的调味的液体调味料中混合交感神经抑制物质等具有降血压作用的物质,就能够在通常的饮食生活中不必特别费心地得到降血压作用。另外,在液体调味料中从摄取频率、摄取量考虑,混合于酱油中可期待最佳的效果。酱油有各种种类,考虑到欲得到降血压作用,优选盐分比较低的酱油。但是,在以往的技术中,未能解决与具有降血压作用的物质混合时的风味的问题、以及大量食用时的盐分的问题等,因此连续摄取还是困难的。特别是,与以减盐酱油类为代表的减盐食品混合时,由于盐味不足还有提高盐味的问题。改善减盐食品的风味的技术有多种多样(日本专利第2675254号公报、特公平06-97972号公报、特开平10-66540号公报、特开2001-245627号公报、特开2002-165577号公报、特公平05-007987号公报、特开平11-187841号公报),各自具有一定的效果,但还不充分。特别是在同时实现降低食盐浓度和提高盐味上还不充分。
本发明人研究了有关改善含有交感神经物质的液体调味料的风味,且在钠浓度3.55重量%以下,也能感觉得到盐味的方法,结果发现:通过将钠浓度降低到3.55重量%以下、且使钾浓度调到0.5~4.2重量%,能够得到混合交感神经抑制物质的情况下也不降低风味,能感觉到更强的盐味,味道良好的液体调味料。并且发现它可以连续摄取,具有高水平的将血压作用。
另外,本发明中的“减盐酱油类”是指,制品100g中的钠含量为3550mg(以食盐计为9g)以下的“酱油”和“酱油加工品”,并不限定于营养改善法的患者用的特别用途食品。所谓“酱油”是日本农林标准规定的液体调味料,所谓“酱油加工品”是在符合日本农林标准的“酱油”中添加调味料、酸味料、香料、汤汁、提取物类等的,可以和“酱油”以相同用途使用的液体调味料。这里的“酱油”与日本农林标准的“酱油”是同一概念。另外,本申请中所述的“液体调味料”是指,超过上述减盐酱油类、以及减盐酱油的标准,但包括具备本申请要意的调味料的概念。另外,在液体调味料的工业界中,混合物质的含量通常以w/v%来标记,但是在本申请中各成分的混合量以液体调味料全体中的重量%(w/w%)来记载。此时,例如酱油的氮成分含量“1.6重量%”相当于“1.9w/v%”。
本发明液体调味料中的(A)钠的含量为3.55重量%以下,但从降血压作用和风味(充分感觉到盐味)的观点出发,优选1.18~3.5重量%,更优选2.75~3.5重量%,特别优选3.1~3.4重量%,尤其优选3.2~3.4重量%。另外,本发明中的“含量”,在以下没有特别记载的情况下,是指在液体调味料全体中的比例。作为本发明的液体调味料中的钠可以使用食盐。本发明的液体调味料中的食盐含量为9重量%以下,但从降血压作用和风味(充分感觉到盐味)的观点出发,优选3~9重量%,更优选7~9重量%,特别优选8~9重量%,尤其优选8.2~8.8重量%。
本发明液体调味料中的(B)钾含量为0.5~4.2重量%,从钠含量虽然低但仍能增强盐味、且没有苦味的观点出发,优选1~3.6重量%,更优选1.5~3.1重量%,特别优选1.7~2.7重量%。另外,从具有盐味、且异味少的观点出发,钾优选为氯化钾。使用氯化钾时,其含量为1~8重量%,优选1~7重量%,更优选2~6重量%,特别优选3~5重量%。
为了将钠含量和钾含量调节在上述范围之内,可举出例如,使用作为酿造水的食盐和例如氯化钾的混合溶液制造酱油的方法;将单独用氯化钾溶液作为酿造水制得的酱油,与单独用食盐水作为酿造水制得的酱油混合的方法;将用食盐水作为酿造水制得的普通酱油,通过电渗析、膜处理等方法去除钠,得到脱盐酱油,在此脱盐酱油中添加氯化钾的方法等。
本发明的液体调味料优选含有(C)交感神经抑制物质0.05~5重量%,但从降血压作用和风味的观点出发,更优选0.2~3重量%,特别优选0.5~3重量%。本发明方式中,作为(C)交感神经抑制物质,可举出γ-氨基丁酸、牛磺酸以及它们的盐等,可以从这些中选择的1种或者2种以上使用。其中,从降血压作用、安全性、风味等观点出发,优选γ-氨基丁酸。作为γ-氨基丁酸,除了抽提食品中所含的物质之外,还可以优选地使用使脱羧酶作用于含L-谷氨酸的食品而生成的物质等。特别是,作为用于液体调味料的最佳物质可举出鱼酱油醪或其榨汁、鱼酱油发酵物质等。另外,作为用于本发明液体调味料的最佳的物质,从不破坏风味的观点出发,优选将发酵大豆、米胚芽、米糠作为原料。进一步,近年来,从经过发酵得到的粗生成物通过抽提·精制而得到了纯度为100%的γ-氨基丁酸,从不破坏风味的观点出发,可更优选地使用。
本发明的方式中,作为牛磺酸,优选可以使用抽提食品(鱼类、贝类)中所含的物质而得到的物质。本发明的液体调味料中的牛磺酸的混合量,从降血压作用和风味的观点出发,优选为0.05~5重量%,更优选0.2~3重量%,特别优选0.5~2重量%。
在本发明的方式中,从虽然含有交感神经抑制物质,但不降低风味,并且,钠或食盐含量虽然低但能够增强盐味,且不产生苦味的观点来看,优选液体调味料中,除成分(C)之外的部分的氮含量为1.6重量%以上。另外,氮含量更优选为1.6~2重量%。通常认为,酱油中的氮含量高时味道变得醇和、盐味下降,但没有预料到的是:对于钠或食盐含量低、含有钾的酱油,通过将全部氮含量调整到上述范围之内而得到提高盐味的结果。
通常酱油的氮含量为1.2~1.6重量%,但为了使氮含量为1.6重量%以上,通过对用通常的方法酿造的酱油实施浓缩和脱盐工序而完成。例如有:用减盐浓缩法去除钠或食盐的同时,利用以水为主要成分的挥发性成分调节稀释率的方法;或者通过电透析装置去除钠或食盐时产生的离子的水合水的移动,同时浓缩氮成分的方法等。另外还有:将比一般食盐成分低的减盐酱油,通过RO膜或者减压浓缩提高氮含量的方法;相反地,从像大豆酱油、再酿造酱油那样的氮含量高的酱油开始进行脱盐的方法等。
本发明方式中,为了使氮含量为1.6重量%以上,除上述方法之外还可以含有氨基酸类调味料等。例如可举出甘氨酸、丙氨酸、苯基丙氨酸、胱氨酸、苏氨酸、酪氨酸、异亮氨酸、谷氨酸、天冬氨酸、组氨酸、赖氨酸、精氨酸或这些的钠盐、钾盐或者盐酸盐等,可以配合这些的1种或2种以上。其中,从盐味的持续性的观点出发,优选谷氨酸、天冬氨酸。氨基酸类调味料的含量分别换算成游离氨基酸时,甘氨酸大于0.3重量%、丙氨酸大于0.7重量%、苯基丙氨酸大于0.5重量%、胱氨酸大于0重量%、苏氨酸大于0重量%、酪氨酸大于0.2重量%、异亮氨酸大于0.5重量%、谷氨酸大于1.3重量%、天冬氨酸大于0.7重量%、组氨酸大于0.1重量%、赖氨酸大于0.4重量%、精氨酸大于0.5重量%,并且,各自的上限分别优选为谷氨酸2重量%以下、天冬氨酸3重量%以下、其它1.5重量%以下。
并且,在本发明的方式中,从能够相乘地增强盐味,以及不仅增加盐味,还减少苦味、增强酱油感的观点出发,液体调味料中优选还含有核酸类调味料、有机酸盐类调味料以及酸味料等。
具体来说,作为核酸类调味料可举出5’-鸟苷酸、肌苷酸、5’-核糖核苷酸、尿嘧啶核苷酸、腺嘌呤核苷酸以及这些的钠盐、钾或者钙盐等、酵母提取物等。核酸类调味料的含量优选为0~0.2重量%,更优选为0.005~0.2重量%,特别优选为0.01~0.1重量%。
作为有机酸盐类调味料可举出乳酸、琥珀酸、苹果酸、柠檬酸、酒石酸、葡糖酸等有机酸的钠盐、钾盐等。特别优选琥珀酸钠、葡糖酸钠。这些的含量优选为0~0.3重量%,特别优选为0.05~0.2重量%。
作为酸味料可举出乳酸、琥珀酸、苹果酸、柠檬酸、酒石酸等。其中优选乳酸、苹果酸、柠檬酸,特别优选乳酸。乳酸的含量优选为0~2重量%,特别优选为0.3~1重量%。另外,苹果酸、柠檬酸的含量优选为0~0.2重量%,特别优选为0.02~0.1重量%。
另外,本发明的方式中,从不恶化风味的观点出发,液体调味料的pH值优选为3~6.5,更优选4~6,特别优选为4.5~5.5。并且,优选具有氯含量为4~9重量%,固体成分含量为20~45重量%的特定值。
并且,作为增强液体调味料的盐味的添加剂,氯化铵、乳酸钙等也有效果,但是使用混合的酱油加热烹调时,前者中产生异味,而后者中产生使烹调的食品***等的不良情况,因此不优选作为具有通用的调味料功能的酱油。
另外,本发明方式中的液体调味料,根据喜好可以添加乙醇、料酒、酿造醋、甜味料等,可应用于高汤、作料汁等各种酱油加工品中。
本发明的液体调味料,通过继续摄取,具有显著改善高血压症的效果。因此,本发明的液体调味料的容器上可以标示“适用于担心血压的人”、“适用于血压高的人”、“具有降低血压的效果”、“具有调节血压的作用”等。
实施例
[原料酱油的调整]
将市售减盐酱油D(氮浓度1.5重量%、钠浓度3.18重量%、钾浓度0.38重量%)减压浓缩,用挥发水、食盐调整最终使氮浓度为1.8重量%、钠浓度为3.34重量%、钾浓度为0.45重量%,作为减盐酱油A。另外,将市售减盐酱油C(氮浓度1.4重量%、钠浓度3.18重量%、钾浓度0.26重量%)减压浓缩,用挥发水、食盐调整最终使氮浓度为1.85重量%、钠浓度为3.30重量%、钾浓度为0.33重量%,作为减盐酱油B。
(1)试验例1~19
将上述减盐酱油A、B、C以及D作为原料酱油,分别添加氯化钾、酸味料、核酸类调味料、氨基酸类调味料等以及交感神经抑制物质,调制了表1所示混合量的液体调味料。作为交感神经抑制物质添加γ-氨基丁酸、牛磺酸,调制了表1所示混合量的液体调味料(减盐酱油)。
(2)钠含量的测定方法
液体调味料中的钠含量可通过原子吸光光度计(Z-6100型日立偏光Zeeman原子吸光光度计)测定。另外,食盐含量是根据得到的钠含量换算。
(3)钾含量的测定方法
液体调味料中的钾含量可利用与上述测定钠含量的方法相同的方法测定。
(4)氮含量的测定方法
液体调味料中的氮浓度利用全氮分析设备(三菱化成TN-05型)测定。表中表示的是除(C)交感神经抑制物质之外的液体调味料中的值。
(5)感觉评价方法
专门小组的10名成员对所得的液体调味料进行盐味和苦味的感觉评价。另外还进行作为酱油的综合评价。各评价基准如下所述,所得结果如表1所示。
[盐味的评价基准]
1:与减盐酱油同等(相当于食盐9重量%)
2:在减盐酱油与标准品(通常品)(相当于食盐14重量%)之间
3:比标准品(通常品)稍弱
4:与标准品(通常品)同等
5:比标准品(通常品)强
[苦味评价基准]
1:无
2:非常微弱地感觉到一点点
3:可微弱地感觉到
4:可以感觉到
5:强烈地感觉到
[异味的评价基准]
1:无
2:非常微弱地感觉到一点点
3:可微弱地感觉到
4:可以感觉到
5:强烈地感觉到
[综合评价的判断基准]
◎:有盐味(4以上)、且无苦味和异味(1以下)
○:有盐味(4以上)、且稍有苦味和异味(2以下)
△:盐味弱(1以下)、且无苦味和异味(1以下),或者,盐味稍弱(3以下)、且稍有苦味和异味(3以下)
×:有苦味和异味(3以上)
【表1】
试验例 | ||||||||||||||||||||
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | ||
原料(重量%) | 减盐酱油A | 93.3 | 92.8 | 92.8 | 91.8 | 93.8 | ||||||||||||||
减盐酱油B | 93.9 | 93.4 | 94.4 | |||||||||||||||||
减盐酱油c | 92.3 | 94.3 | 94.3 | 100 | 99.5 | 98 | ||||||||||||||
减盐酱油D | 93.8 | 94.3 | 94.3 | 100 | 95 | |||||||||||||||
氯化钾 | 5 | 4 | 4 | 5 | 4 | 4 | 4 | 4 | 3 | 4 | 4 | 3 | 4 | 3 | 2 | 5 | ||||
乳酸 | 0.5 | 0.5 | 0.5 | 0.45 | 0.45 | 0.45 | 0.45 | 0.45 | 0.5 | 0.45 | 0.45 | 0.5 | 0.45 | 0.5 | ||||||
柠檬酸 | 0.04 | 0.04 | 0.04 | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | 0.04 | 0.05 | 0.05 | 0.04 | 0.05 | 0.04 | ||||||
苹果酸 | 0.04 | 0.04 | 0.04 | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | 0.04 | 0.05 | 0.05 | 0.04 | 0.05 | 0.04 | ||||||
琥珀酸钠 | 0.06 | 0.06 | 0.06 | 0.08 | 0.08 | 0.08 | 0.08 | 0.08 | 0.06 | 0.08 | 0.08 | 0.06 | 0.08 | 0.06 | ||||||
肌苷酸钠 | 0.05 | 0.05 | 0.05 | 0.04 | 0.04 | 0.04 | 0.04 | 0.04 | 0.05 | 0.04 | 0.04 | 0.05 | 0.04 | 0.05 | ||||||
天冬氨酸钠-水合物 | 1 | 1 | 1.3 | 1 | 1 | 1.3 | 1 | 1.3 | ||||||||||||
谷氨酸钠-水合物 | 0.5 | 0.5 | 0.6 | 0.5 | 0.5 | 0.6 | 0.5 | 0.6 | ||||||||||||
4-氨基丁酸 | 1 | 0.5 | 1 | 0.5 | 1 | 0.5 | 0.5 | |||||||||||||
牛磺酸 | 2 | 1 | 1 | 1 | 2 | 1 | ||||||||||||||
分析值(重量%) | 钠浓度 | 3.20 | 3.27 | 3.27 | 3.40 | 3.41 | 3.41 | 3.34 | 3.33 | 3.37 | 3.33 | 3.30 | 3.35 | 3.19 | 3.20 | 3.17 | 3.35 | 3.39 | 3.12 | 3.03 |
食盐浓度 | 8.14 | 8.32 | 8.32 | 8.65 | 8.69 | 8.69 | 8.50 | 8.45 | 8.57 | 8.45 | 8.37 | 8.53 | 8.11 | 8.13 | 8.07 | 8.54 | 8.62 | 7.95 | 7.72 | |
钾浓度 | 2.86 | 2.34 | 2.34 | 2.98 | 2.46 | 2.46 | 2.52 | 2.52 | 1.89 | 2.52 | 2.51 | 1.88 | 0.26 | 0.38 | 0.25 | 2.52 | 1.89 | 1.30 | 2.98 | |
氮浓度 | 1.32 | 1.35 | 1.35 | 1.42 | 1.43 | 1.43 | 1.80 | 1.80 | 1.89 | 1.80 | 1.78 | 1.89 | 1.42 | 1.51 | 1.41 | 1.81 | 1.90 | 1.39 | 1.43 | |
评价 | 盐味 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 1 | 1 | 1 | 4 | 4 | 2 | 3 |
苦味 | 2 | 2 | 2 | 2 | 2 | 2 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 2 | 3 | |
异味 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |
综合评价 | ○ | ○ | ○ | ○ | ○ | ○ | ◎ | ◎ | ◎ | ◎ | ◎ | ◎ | △ | △ | △ | ◎ | ◎ | △ | △ |
(7)降血压作用的测定方法
(a)使用动物
在室温25±1℃、湿度55±10%RH、照明时间12小时(上午7点~下午7点)的条件下(大鼠区域内饲养室)饲养的16周龄的雄性自发性高血压大鼠(SHR)。
(b)给药方法和给药量
对照组中使用生理食盐水。给药方法是经口投药,利用金属制胃探针强行给药。给药量为5mL/kg。
(c)试验方法
使用绝食的SHR一群3只。用市售的大鼠用非观式血压测定装置(Softron社制造)测定经口给药前和6小时之后的尾动脉收缩期血压。
(d)统计学处理方法
所得到的测定结果以变化率的平均值和标准误差(SE)表示,实施Student’s T-test。
表1中研究了试验例7、13、15、16、生理食盐水的降血压作用。其结果如图1所示。
从图1能够确认通过摄取本发明的液体调味料的降血压效果。另外,从表1中还可以知道:即使是钠浓度低、且混合交感神经抑制物质的情况下,通过使钾浓度在本发明的范围之内,能够达到充分地感觉到盐味,作为酱油可以合理地连续摄取的水平。
给药6小时之后的SBP变化率
【图1】
Claims (3)
1.一种液体调味料,其特征在于,
含有以下成分(A)~(C):
(A)钠3.55重量%以下,
(B)钾0.5~4.2重量%,
(C)交感神经抑制物质0.05~5重量%。
2.如权利要求1所述的液体调味料,其特征在于:
交感神经抑制物质是选自γ-氨基丁酸、牛磺酸以及它们的盐的1种或2种。
3.如权利要求1或2所述的液体调味料,其特征在于:
液体调味料是减盐酱油类。
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Cited By (3)
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CN102469822A (zh) * | 2009-07-15 | 2012-05-23 | 花王株式会社 | 容器装含有酱油的液体调味料 |
US9095163B2 (en) | 2009-07-15 | 2015-08-04 | Kao Corporation | Packed soy sauce-containing liquid seasoning |
CN104886603A (zh) * | 2015-06-17 | 2015-09-09 | 青岛海百合生物技术有限公司 | 一种富含γ-氨基丁酸的海鲜调味料及其制备方法 |
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KR101243537B1 (ko) | 2013-03-20 |
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US7887868B2 (en) | 2011-02-15 |
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