CN1771838A - 液体调味料 - Google Patents
液体调味料 Download PDFInfo
- Publication number
- CN1771838A CN1771838A CNA2005101153397A CN200510115339A CN1771838A CN 1771838 A CN1771838 A CN 1771838A CN A2005101153397 A CNA2005101153397 A CN A2005101153397A CN 200510115339 A CN200510115339 A CN 200510115339A CN 1771838 A CN1771838 A CN 1771838A
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- Prior art keywords
- weight
- acid
- liquid quelite
- amino acid
- salt
- Prior art date
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- Granted
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- 239000000463 material Substances 0.000 claims abstract description 48
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229910052700 potassium Inorganic materials 0.000 claims abstract description 18
- 239000011591 potassium 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Seasonings (AREA)
Abstract
本发明提供一种钠浓度虽低但能充分感觉到盐味,发挥高水平的降血压作用等药理作用的液体调味料。本发明涉及的液体调味料含有以下成分(A)~(D):(A)钠3.55重量%以下,(B)钾0.5~4.2重量%,(C)酸性氨基酸大于2重量%,和/或碱性氨基酸大于1重量%,(D)具有降血压作用的食品原料0.05~10重量%。
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。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。
作为具有生理活性功能的原料,提出了各种原料,其中之一是具有降血压作用的食品原料。其中,作为食品中所含的高安全性的物质有肽、γ-氨基丁酸、绿原酸等,提出了提高其在食品中的含量,和添加技术(专利文献1~4)。
另一方面,由于食盐的摄取对肾脏病、心脏病、高血压症具有坏影响,因此提出了在含有大量盐分的食品中添加具有降血压作用的食品原料的技术,大多是与作为其食品的代表例的酱油混合的技术(专利文献5~9)。但是,为了摄取有效量必须大量食用,这样一来将会摄取大量的盐分,该物质的摄取效果降低,因此不优选。另外,大量地混合该物质时,有时会对风味产生坏影响。
【专利文献1】特开2004-147560号公报
【专利文献2】特开2003-169659号公报
【专利文献3】特开2001-352940号公报
【专利文献4】特开平7-227245号公报
【专利文献5】特开2004-290129号公报
【专利文献6】特开2004-187501号公报
【专利文献7】特开2002-360289号公报
【专利文献8】特开2002-300862号公报
【专利文献9】特开2004-194515号公报
【专利文献10】日本专利第2675254号公报
【专利文献11】特公平06-97972号公报
【专利文献12】特开平10-66540号公报
【专利文献13】特开2001-245627号公报
【专利文献14】特开2002-165577号公报
【专利文献15】特公平05-007987号公报
【专利文献16】特开平11-187841号公报
发明内容
本发明提供一种液体调味料,含有以下成分(A)~(D):(A)钠3.55重量%以下,(B)钾0.5~4.2重量%,(C)酸性氨基酸大于2重量%,和/或碱性氨基酸大于1重量%,(D)具有降血压作用的食品原料0.05~10重量%。
附图说明
图1是表示摄取本发明的液体调味料6小时后的大鼠的收缩期血压的变化率(%)的图。
图2是表示连续摄取本发明的液体调味料引起的大鼠的收缩期血压的变化的图。
图3是表示连续摄取本发明的液体调味料引起的28日后的人的收缩期血压、以及扩张期血压的图。
具体实施方式
在这些现有的技术中,未能解决具有降血压作用的食品原料与高盐分食品混合时风味的问题、以及大量食用时盐分的问题等,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技术有多种多样(专利文献10~16),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。
本发明提供关于以日常摄取的食品酱油为代表的液体调味料,是一种具有降血压作用的食品原料与液体调味原料相组合后,达到改善风味的目的,并能够容易地连续摄取,发挥高水平的降血压作用等药理作用的液体调味料。
本发明人对有关含有具有降血压作用的食品原料的液体调味料,研究了改善风味且钠浓度为3.55重量%以下,也能感觉得到盐味的方法,结果发现:通过钠浓度降低到3.55重量%以下,且使钾浓度调到0.5~4.2重量%的体系中,混合特定量的特定氨基酸,能够得到混合具有降血压作用的食品原料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,具有有效的降血压作用。
根据本发明能够得到钠浓度为3.55重量%以下,含有具有降血压作用的食品原料的情况下也不降低风味,能感觉到充分的盐味,容易连续摄取,发挥高水平的降血压作用等药理作用的液体调味料。本发明的液体调味料特别可以作为减盐酱油类使用。
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%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,更优选2.75~3.5重量%,特别优选3.1~3.4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。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,从降血压作用和风味(充分感觉到盐味)的观点出发,更优选7~9重量%,特别优选8~9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%。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,其含量优选为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,作为酿造水使用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、膜处理等方法去除其中的钠,得到脱盐酱油,在脱盐酱油中添加氯化钾的方法等。
本发明的液体调味料的(C)氨基酸的含量为,酸性氨基酸大于2重量%,和/或碱性氨基酸大于1重量%。另外,从盐味的持续性观点出发,酸性氨基酸优选为大于2重量%小于等于5重量%,更优选2.4~4.5重量%,特别优选2.5~3.8重量%。从盐味的持续性观点出发,碱性氨基酸优选为大于1重量%小于等于3重量%,更优选1.2~2.5重量%,特别优选1.5~2重量%。另外,本发明的调味料从盐味的持续性、风味等的观点出发,优选以酿造调味料为基础原料(base),但是在这种情况下(C)氨基酸还含有原料酱油由来的物质,在不满足上述范围的情况下优选再添加酸性氨基酸、碱性氨基酸盐等。另外,本发明中所谓的“酸性氨基酸、碱性氨基酸”是指游离(free)氨基酸或者氨基酸盐的状态的物质,本发明中规定的含量是指换算成游离氨基酸的值。
另外,本发明的液体调味料中,从盐味的持续性的观点出发,在酸性氨基酸、碱性氨基酸中优选作为酸性氨基酸的天冬氨酸、谷氨酸;从盐味的持续性的观点出发更优选并用天冬氨酸和谷氨酸。此时,从盐味的持续性的观点出发,天冬氨酸的含量优选为1~3重量%,更优选1.2~2.5重量%,特别优选1.2~2重量%。以酿造调味料为基础原料时天冬氨酸也包括原料由来的物质,在不满足上述范围的情况下优选再添加L-天冬氨酸、L-天冬氨酸钠等。另外,从盐味的持续性的观点出发,谷氨酸的含量优选为1~2重量%,更优选1.2~2重量%,特别优选1.3~1.8重量%。以酿造调味料为基础原料时谷氨酸也包括原料由来的物质,在不满足上述范围的情况下优选再添加L-谷氨酸、L-谷氨酸钠等。
作为碱性氨基酸可举出赖氨酸、精氨酸、组氨酸、以及鸟氨酸,其中优选赖氨酸、组氨酸,特别优选组氨酸。赖氨酸的含量从盐味的刺激感的观点出发优选为0.5~1重量%,组氨酸的含量从盐味的增强和持续性的观点出发优选为0.2~2重量%,更优选0.5~1重量%。以酿造调味料为基础原料时这些碱性氨基酸也含有原料由来的物质,在不满足上述范围的情况下优选相应地再添加。
本发明的液体调味料中,从氯化钾由来的苦味消失的观点出发,天冬氨酸/(B)钾的重量比优选为0.25以上,更优选0.3以上,特别优选0.46以上,尤其优选0.5以上。
在本发明的液体调味料中,从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出发,优选氮含量为1.2重量%以上。另外,氮含量更优选为1.3重量%以上,进一步优选为1.4重量%以上,特别优选1.4~2重量%,尤其优选为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,通过以特定量的范围含有酸性氨基酸或碱性氨基酸,特别是天冬氨酸、谷氨酸,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重量%~1.6重量%,但为了使氮含量为1.6重量%以上,通过在用通常方法酿造的酱油添加氨基酸,优选添加酸性氨基酸、碱性氨基酸等,更优选添加天冬氨酸和/或谷氨酸,并使其各自的含量为本发明规定的范围的量,或者,通过实施浓缩和脱盐工序而完成。例如有:用减压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;通过电透析装置去除钠或食盐时利用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(《增补 酱油的科学和技术》枥倉辰六郎编著、日本酿造协会发行、1994年)。
关于本发明的液体调味料,液体调味料中,除成分(D)之外部分的天冬氨酸/氮元素的含量的重量比,从增强盐味、提高刺激性(sharp)的观点出发,优选为0.5以上,更优选为0.6以上,特别优选0.7以上。
(D)具有降血压作用的食品原料优选选自多酚类、具有血管紧张素转化酶抑制活性的肽、以及交感神经抑制物质中的1种或2种以上。
具体来说,作为多酚类优选为在苯环上接合1个以上、优选2个以上的羟基的酚类物质。例如可举出来源于植物的类黄酮、丹宁酸、酚酸等。另外,还可以使用这些的糖苷。作为更优选的多酚类,可举出咖啡鞣酸(caffeoylquinic acid)类、阿魏酰奎宁酸(feruloylquinic acid)、黄酮醇类(flavonols)、黄烷醇类(flavanols)、黄烷酮类(flavanones)、黄酮类(flavones)、异黄酮类(isoflavones)、花青素类(anthocyanidins)等。具体来说可举出儿茶素、表儿茶素、没食子儿茶素、表没食子儿茶素、芸香苷(rutin)、栎素(quercitrin)、异栎素(isoquercitrin)、槲皮素(quercetin)、杨梅苷(myricitrin)、杨梅酮(myricetin)、黄豆苷原(daidzein)、大豆苷(daidzin)、黄豆黄素(glycitein)、黄豆苷(glycitin)、染料木黄酮(genistein)、染料木苷(genistin)、杨梅苷(myricitrin)、杨梅酮(myricetin)、橙皮苷(hesperidin)、甲基橙皮苷(methylhesperidin)、新橙皮苷(neohesperidin)、橙皮素(hesperetin)、柚苷(naringin)、柚苷原(naringenin)、樱桃苷(prunin)、黄芪苷(astragalin)、山奈酚(kaempferol)、芹菜苷(apiin)、芹菜(苷)配基(apigenin)、飞燕草素(delphinidin)、飞燕草苷(delphin)、茄色苷(nasunin)、芍药花青素(peonidin)、芍药花青苷(peonin)、矮牵牛苷(petunin)、芍药花青素(peonidin)、二甲花翠素(malvidin)、二甲花翠苷(malvin)、锦葵色素-3-葡糖苷(oenin)、花青素(cyanidin)、白矢车菊素(leucocyanidin)、花青苷(cyanin)、紫菀苷(chrysanthemin)、花青素鼠李葡糖苷(keracyanin)、越桔色苷(idaein)、龙胆二糖花青苷(mecocyanin)、天竺葵色素(pelargonidin)、翠菊苷(callistephin)、这些的衍生物以及2种以上的混合物。作为上述衍生物可举例乙酰化物、丙二酰化物、甲基化物、糖接合体。糖结合体是每1分子多酚以共价键与1分子以上的葡萄糖、鼠李糖、半乳糖、芸香糖、新橙皮糖、芹菜糖(apiosyl glucose)等的糖接合的物质,优选接合1~20分子、更优选接合2~10分子。其中,咖啡鞣酸类由于具有稳定且持续的降血压作用特别优选。另外,本发明的多酚类中,也含有多酚类分子中的羟基的一部分或全部被甲氧基置换了的物质。
咖啡鞣酸类中存在异构体、类似物,本发明中可以使用纯粹的异构体、类似物或者它们的混合物。本发明中的咖啡鞣酸类中具体包括3-咖啡鞣酸、4-咖啡鞣酸、5-咖啡鞣酸(绿原酸)、3,4-二咖啡鞣酸、3,5-二咖啡鞣酸、4,5-二咖啡鞣酸、3-阿魏酰奎宁酸、4-阿魏酰奎宁酸、5-阿魏酰奎宁酸以及3-阿魏酰基-4-咖啡鞣酸等。
咖啡鞣酸类通过成为其盐可提高其水溶性,能够增大生理学有效性。作为这些盐只要是药学上允许的盐就优选。作为这样的盐形成用的碱性物质,可以使用例如氢氧化锂、氢氧化钠、氢氧化钾等碱金属的氢氧化物;氢氧化镁、氢氧化钙等碱土金属的氢氧化物;氢氧化铵等的无机碱、精氨酸、赖氨酸、组氨酸、鸟氨酸等碱性氨基酸;单乙醇胺、二乙醇胺、三乙醇胺等有机碱,特别优选碱金属或碱土金属的氢氧化物。本发明中可以先调制这些碱之后再添加到由其它成分构成的组合物中,也可以将咖啡鞣酸类和形成碱的成分分别添加到该组合物中,在其中形成盐。
作为含有咖啡鞣酸类的天然抽提物特别是植物抽提物,优选例如从咖啡、卷心菜、莴苣、朝鲜蓟、番茄、茄子、土豆、胡萝卜、苹果、梨、李子、桃子、杏子、樱桃、向日葵、黄麻、甘蔗等大量含有咖啡鞣酸的植物中抽提的抽提物。
具体来说,作为生咖啡豆抽提物可举出,长谷川香料(株)“FlavorHolder”;作为苹果抽提物可举出,尼卡威士忌(Nikka Whisky DistillingCo.,Ltd.)(株)“Applephenon”;作为向日葵籽抽提物可举出大日本油墨化学工业(株)“Heliant S-100”等。所用的植物抽提物的咖啡鞣酸类的含量,从降血压作用的观点出发优选为1~80重量%,更优选1~50重量%,特别优选1~40重量%。
作为异黄酮类优选使用从大豆抽提的物质。特别是,作为易溶解于液体调味料的物质,优选使用樱黄素(5,4’-二羟基-7-甲氧基体)、野鸢尾黄素(5,7,3’-三羟基-6,4’,5’-三甲氧基体)等糖苷。
本发明液体调味料的多酚类的混合量,从降血压作用和风味的观点出发,优选为0.1~5重量%,更优选0.2~3重量%,特别优选0.5~2重量%。在这里,多酚类的混合量是向液体调味料添加的多酚类的量。多酚类的量为0.1重量%以下时,不能得到充分的降血压作用。另外,多酚混合量为5重量%以上时有强异味,因此不优选。
作为具有血管紧张素转化酶抑制活性的肽,可以使用来源于食品原料的物质。特别优选来源于乳汁的肽、来源于谷物的肽、以及来源于鱼肉的肽。在这里,作为来源于谷物的肽,优选分子量为200~4000的来源于谷物的肽,特别优选分子量为200~4000的来源于玉米的肽。并且,进一步优选用蛋白酶处理玉米蛋白、大豆蛋白、小麦蛋白等而得到的分子量为200~4000的肽,特别优选用碱性蛋白酶处理玉米蛋白而得到的分子量为200~4000的肽(特开平7-284369号公报)。作为来源于鱼肉的肽,优选来源于鱼肉的分子量为200~10000的肽,更优选用蛋白酶处理鲭鱼、鲣鱼、金枪鱼、秋刀鱼等的鱼肉而得到的分子量为200~10000的肽,特别优选用蛋白酶处理鲣鱼蛋白而得到的分子量为200~10000的肽。
血管紧张素转化酶抑制活性的强度,用抑制血管紧张素转化酶的50%活性的浓度(IC50)来表示。本发明中用到的、具有血管紧张素转化酶抑制活性的肽的IC50为50~1000μg/mL程度时,在减盐酱油类中就可以期待降血压作用。
能够混合于本发明中的市售品可举出:作为来源于玉米的肽的Peptino(日本食品化工、IC50:130μg/mL)、作为来源于小麦的肽的谷氨酸肽(glutamine peptide)GP-1(Nisshin Pharma、IC50:508μg/mL)、作为来源于大豆的肽的Hinute(不二制油、IC50:455μg/mL)、作为来源于鲣鱼的肽的Peptide Straight(Nippon Supplement,Inc.、IC50:215μg/mL)等。
该肽的血管紧张素转化酶抑制活性,例如可通过使用合成基质对羟基苯甲酰-氨基乙酰-L-组氨酰-L-亮氨酸的、简便而再现性良好的测定设备ACE Color(Fujirebio株式会社)来测定。该肽的混合量,从降血压作用和风味的观点出发,优选在液体调味料中为0.5~20重量%,更优选1~10重量%,特别优选2~5重量%。
作为交感神经抑制物质可举出γ-氨基丁酸、牛磺酸以及这些的盐等。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。本发明液体调味料中的γ-氨基丁酸的混合量,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%。
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%。
并且,本发明的液体调味料,进一步从协同地增强盐味、和不仅是盐味,降低苦味、增强酱油感等的观点出发,优选还含有选自(E)核酸类调味料、成分(C)以外的氨基酸类调味料、有机酸盐类调味料、酸味料、无机酸盐、甜味料、蛋白质以及矿物乳清等中的1种或2种以上的物质。
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、钾盐或者钙盐等、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%。
作为氨基酸类调味料可举出酸性氨基酸、碱性氨基酸、以及这些的盐之外的物质,例如,甘氨酸、丙氨酸、苯基丙氨酸、胱氨酸、苏氨酸、酪氨酸、异亮氨酸、或者这些的钠盐或钾盐等,可以混合这些1种或2种以上。混合后的氨基酸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0.3重量%、酪氨酸大于0.2重量%、异亮氨酸大于0.5重量%,并且,各自的上限分别优选为1.5重量%以下。其中,从盐味的持续性出发优选异亮氨酸,其含量优选为0.5~1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%。
作为酸味料可列举乳酸、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。乳酸含量优选0~2重量%,特别优选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0.02~0.1重量%。
作为无机酸盐可举出氯化钙、氯化镁、硫酸钠、硫酸亚铁、硫酸镁、钾明矾盐等,可以使用这些的1种或2种以上。从盐味的增强、异味和苦味的降低等、提高酱油的风味的观点出发,这些在本发明液体调味料中含有0.1~5重量%,优选含有0.2~2重量%。
作为甜味料可举出果糖、葡萄糖、海藻糖、甘草提取物、糖醇(山梨糖醇、甘露糖醇、麦芽糖醇、还原帕拉金糖、木糖醇等)、甘草酸钠、甜菊抽提物等,可以使用这些1种或2种以上。从盐味的增强、异味和苦味的降低等、提高酱油的风味的观点出发,甜菊抽提物、甘草提取物、甘草酸钠在本发明液体调味料中的含量为0.0001~0.1重量%,优选为0.0005~0.01重量%。从盐味的增强、异味和苦味的降低等、提高酱油的风味的观点出发,其它甜味料在本发明液体调味料中的含量为0.1~2重量%,优选为0.2~1重量%。
作为蛋白质可举出明胶等水溶性物质,可以使用1种或2种以上。从盐味的增强、异味和苦味的降低等、提高酱油的风味的观点出发,这些在本发明液体调味料中含有0.1~2重量%,优选含有0.2~1重量%。
从盐味的增强、异味和苦味的降低等、提高酱油的风味的观点出发,在本发明液体调味料中肌醇六磷酸含有0.1~2重量%,优选含有0.2~1重量%。
从盐味的增强、异味和苦味的降低等、提高酱油的风味的观点出发,在本发明液体调味料中矿物乳清的含量为0.1~5重量%、优选为0.2~2重量%。
另外,从不恶化风味的观点出发,本发明液体调味料的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,后者中使烹调的食品***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]
下面通过实施例更详细说明本发明。该实施例仅仅是为了说明而给出的,并不是对本发明范围的限定。
[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8.1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1~35
以上述减盐酱油为原料酱油分别添加氯化钾、组氨酸盐酸盐、天冬氨酸钠、谷氨酸钠、酸味料、核酸类调味料、具有降血压作用的食品原料等。
另外,作为降压原料添加多酚制剂A(从罗巴斯塔(Robusta)种生咖啡豆,用热水抽提4小时,将抽提液用吸附剂(活性碳、白土)处理,浓缩后,进行喷雾干燥。咖啡鞣酸类约40%)、多酚制剂B(将长谷川香料(株)Flavor Holder RC-30喷雾干燥。咖啡鞣酸类约54%)、γ-氨基丁酸、肽A(Nippon Supplement生产的Peptide Straight)、肽B(日本食品化工生产的Peptino),调制了表1所示的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,食盐的含量根据得到的钠含量来换算。
(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浓度的方法相同的方法测定。
(4)氨基酸含量的测定方法
液体调味料中的氨基酸的含量用氨基酸分析计(日立L-8800)来测定。表中表示了除(D)具有降血压作用的食品原料之外的液体调味料中的值。
(5)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。表中表示除(D)具有降血压作用的食品原料之外的液体调味料中的值。
(6)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:和减盐酱油同等(相当于食盐9重量%)
2:在减盐酱油和标准品(通常品)(相当于食盐14重量%)之间
3:比标准品(通常品)稍弱
4:和标准品(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)
如[表1]
(7)降血压作用的测定方法
试验1
(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(大鼠区域内饲养室)下饲养的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2、3、6、8、18、20、21、23、24、25、生理食盐水的降血压作用。其结果如图1所示。
试验2
(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5周龄的雄性自发性高血压大鼠(SHR)。
(b)给药方法和给药量
给药方法是经口投药,利用金属制胃探针强行给药1日1次。给药量为5mL/kg。
(c)试验方法
使用SHR(试验开始时6周龄)一群6只。用市售的鼠用非观式血压测定装置(Softron社制造)测定1周1次的为期6周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4、18、25的降血压作用。其结果如图2所示。
从图1和图2能够确认通过摄取本发明的液体调味料的降血压效果、以及通过连续摄取的抑制血压上升的效果(图1和图2中,试验例18和25是不含有具有降血压作用的食品的调味料)。另外,从表1中还可以知道:即使是钠浓度低、且混合具有降血压作用的食品原料的情况下,通过使钾浓度在本发明的范围之内,并用特定氨基酸、碱性氨基酸,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。
试验3
(a)酱油的调制
将市售减盐酱油减压浓缩,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%,作为高氮减盐酱油。作为生咖啡豆抽提物(以下称作“GCE”),将长谷川香料(株)的Flavor Holder RC-30喷雾干燥,绿原酸类约54重量%。调制如表2所示的液体调味料,进行人体临床试验。
如[表2]
(b)评价对象
以轻度高血压(收缩期血压140~159mmHg、扩张期血压90~99mmHg)的年龄30~50岁的男性117名为对象。另外,15支/日以上的吸烟者,乙醇摄取量30g/日以上的酗酒者,肝功能、肾功能异常者排除在外。
(c)试验方法
[摄取方法、量]
将酱油10g和冻干的食材(裙带菜、豆腐、油炸食品之中的1种)放入碗中,注入180mL的开水,在早餐时摄取。并且,将酱油10g中的GCE调节成0mg、46mg、93mg、或者185mg,分别让分成4组的上述评价对象(表3)摄取。
[测定方法]
在椅子上休息10分钟之后,用自动血压计测定3次右腕的血压,对收缩期血压(SBP)以及扩张期血压(DBP)进行比较。测定值取各个值的中间值(median)(图3)
[统计处理]
所得数据用统计解析软件StatView program(version 5.0,SASInstitute Inc.,Cary NC)进行多重比较检定。
如[表3]
(d)结果的解析
如表3所示,试验开始时的4组(空白对照剂(placebo)组GCE 0mg、试验组GCE 46mg、GCE 93mg、GCE 185mg)之间确认没有血压、脉搏、年龄、体重、BMI等的有效差。
如图3所示,试服28日摄取之后的SBP变化量是:空白对照剂组GCE 0mg、试验组GCE 46mg、GCE 93mg、GCE 185mg分别为-1.3±3.0、-3.2±4.6、-4.7±4.5、-5.6±4.2,4组都能确认血压降低。另外,相对于空白对照剂组GCE 0mg确认了试验组GCE 93mg、GCE 185mg的有效差。
另外,试服28日摄取之后的DBP变化量是空白对照剂组GCE0mg、试验组GCE 46mg、GCE 93mg、GCE 185mg分别为-0.8±3.1、-2.9±2.9、-3.2±3.2、-3.9±2.8,4组都能确认血压降低。另外,相对于空白对照剂组GCE 0mg确认了试验组GCE 93mg、GCE 185mg的有效差。
从以上结果确认了因摄取本发明液体调味料的降血压作用。从统计解析的结果可以确认:GCE93mg(绿原酸类50mg)以上的混合量时,以酱油10g/日、摄取约1个月的情况下,可得到相对于空白对照剂组的充分降血压作用。
【表1】
【表2】
1)绿原酸类54重量%、咖啡因12重量%
[表3]
值为平均数±SD
Claims (7)
1、一种液体调味料,其特征在于,
含有以下成分(A)~(D):
(A)钠3.55重量%以下,
(B)钾0.5~4.2重量%,
(C)酸性氨基酸大于2重量%、和/或碱性氨基酸大于1重量%,
(D)具有降血压作用的食品原料0.05~10重量%。
2、如权利要求1所述的液体调味料,其特征在于:
成分(D)具有降血压作用的食品原料选自多酚类、具有血管紧张素转化酶抑制活性的肽、以及交感神经抑制物质的1种或2种以上。
3、如权利要求1所述的液体调味料,其特征在于:
成分(C)的酸性氨基酸大于2重量%小于等于5重量%,和/或碱性氨基酸大于1重量%小于等于3重量%。
4、如权利要求1所述的液体调味料,其特征在于:
含有作为酸性氨基酸的天冬氨酸和谷氨酸。
5、如权利要求1所述的液体调味料,其特征在于:
含有天冬氨酸1~3重量%和谷氨酸1~2重量%,且天冬氨酸/(B)钾≥0.25(重量比)。
6、如权利要求1所述的液体调味料,其特征在于:
还含有选自(E)核酸类调味料、成分(C)以外的氨基酸调味料、有机酸盐类调味料、酸味料、无机酸盐、甜味料、蛋白质以及矿物乳清的1种或2种以上。
7、如权利要求1所述的液体调味料,其特征在于:
液体调味料为减盐酱油类。
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JP2004-361318 | 2004-12-14 | ||
JP2004361318A JP4542884B2 (ja) | 2004-12-14 | 2004-12-14 | 液体調味料 |
JP2005248206 | 2005-08-29 | ||
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US (1) | US7727524B2 (zh) |
KR (1) | KR101255360B1 (zh) |
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CN103260435A (zh) * | 2011-11-28 | 2013-08-21 | 丘比株式会社 | 含芝麻的酸性液体调味料 |
CN103260435B (zh) * | 2011-11-28 | 2014-08-13 | 丘比株式会社 | 含芝麻的酸性液体调味料 |
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Also Published As
Publication number | Publication date |
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US20060115517A1 (en) | 2006-06-01 |
KR101255360B1 (ko) | 2013-04-17 |
KR20060052594A (ko) | 2006-05-19 |
US7727524B2 (en) | 2010-06-01 |
TWI355932B (en) | 2012-01-11 |
TW200631574A (en) | 2006-09-16 |
CN1771838B (zh) | 2011-01-12 |
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