JP4351611B2 - Liquid seasoning - Google Patents

Liquid seasoning Download PDF

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JP4351611B2
JP4351611B2 JP2004332366A JP2004332366A JP4351611B2 JP 4351611 B2 JP4351611 B2 JP 4351611B2 JP 2004332366 A JP2004332366 A JP 2004332366A JP 2004332366 A JP2004332366 A JP 2004332366A JP 4351611 B2 JP4351611 B2 JP 4351611B2
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滋美 土屋
陽子 瀬尾
純 小堀
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Description

本発明は、食塩含有量が低いにもかかわらず塩味のある液体調味料に関する。   The present invention relates to a liquid seasoning having a salty taste despite a low salt content.

醤油に代表される液体調味料は、日本料理だけでなく、各種の料理になくてはならない調味料として広く使用されている。一方、食塩の過多な摂取は、腎臓病、心臓病、高血圧症に悪影響を及ぼすことから、あらゆる飲食品が低食塩化されており、代表的なものとして減塩醤油が挙げられる。そして、減塩醤油は食塩含有量が９ｗ／ｗ％以下と定められている。   Liquid seasonings represented by soy sauce are widely used as seasonings indispensable for various dishes as well as Japanese dishes. On the other hand, excessive intake of salt has an adverse effect on kidney disease, heart disease, and hypertension, so all foods and drinks are low-salt, and a typical example is low-salt soy sauce. And low salt soy sauce has salt content defined as 9 w / w% or less.

このように食塩の摂取量を制限するには減塩された液体調味料の使用が望ましい。しかし、減塩された液体調味料は、食塩含有量が低いことから、いわゆる塩味が十分感じられず、味がもの足りないと感じる人が多い。そのため食塩の摂取量制限が勧められている割には、減塩された液体調味料は普及しておらず、減塩醤油は使用量が増加していない。   Thus, it is desirable to use a reduced salt seasoning to limit salt intake. However, since the salted liquid seasoning has a low salt content, many people feel that the so-called salty taste is not sufficiently felt and the taste is not sufficient. For this reason, while salt intake restriction is recommended, low-salt liquid seasonings are not widespread, and low-salt soy sauce is not used.

液体調味料の味のもの足りなさを改良する手段としては、様々な取り組みがなされている。例えば、減塩醤油においては、食塩代替物として塩化カリウムを使用する方法があるが（特許文献１及び２）、同時に使用するクエン酸塩の味の影響や、糖アルコールにより塩味もマスキングされてしまうという問題点がある。また、減塩醤油にトレハロースを添加する方法（特許文献３）、カプサイシンを添加する方法（特許文献４）、シソ葉エキスを添加する方法（特許文献５）では、それら添加物の風味を異味として感じてしまうという問題点がある。低塩・淡色・高窒素にする方法（特許文献６）では、コク味の増強がみられるが塩味については言及されていない。更に、減塩醤油の技術ではないが、食塩を低減させた場合に塩味を増強する方法として、特定の有機酸、アミノ酸等を組み合わせて添加するという技術もある（特許文献７）。   Various approaches have been made to improve the lack of taste of liquid seasonings. For example, in salt-reduced soy sauce, there is a method of using potassium chloride as a salt substitute (Patent Documents 1 and 2). There is a problem. Moreover, in the method of adding trehalose to low-salt soy sauce (Patent Document 3), the method of adding capsaicin (Patent Document 4), and the method of adding perilla leaf extract (Patent Document 5) There is a problem of feeling. In the method of making low salt, light color and high nitrogen (Patent Document 6), the richness is enhanced, but the salty taste is not mentioned. Furthermore, although it is not a technique of reduced salt soy sauce, there is also a technique of adding a specific organic acid, amino acid or the like in combination as a method of enhancing the salty taste when salt is reduced (Patent Document 7).

特許第２６７５２５４号公報Japanese Patent No. 2675254 特公平０６−９７９７２号公報Japanese Patent Publication No. 06-97972 特開平１０−６６５４０号公報Japanese Patent Laid-Open No. 10-66540 特開２００１−２４５６２７号公報JP 2001-245627 A 特開２００２−１６５５７７号公報Japanese Patent Laid-Open No. 2002-165577 特公平０５−００７９８７号公報Japanese Patent Publication No. 05-007987 特開平１１−１８７８４１号公報JP-A-11-187841

これら従来の減塩された食品の風味を改良する取り組みは、それぞれ一定の効果を上げているが、未だ十分とはいえない。特に食塩含有量の低下と塩味の両立という点で十分とはいえない。
本発明の目的は、食塩含有量が低いにもかかわらず塩味のある、液体調味料を提供することにある。 Each of these conventional efforts to improve the flavor of low-salt foods has achieved a certain effect, but is still not sufficient. In particular, it is not sufficient in terms of both a decrease in salt content and a salty taste.
An object of the present invention is to provide a liquid seasoning having a salty taste despite a low salt content.

なお、本願における「減塩醤油類」とは、製品１００ｇ中のナトリウム量が３５５０ｍｇ（食塩として９ｇ）以下の「しょうゆ」、および「しょうゆ加工品」をいい、栄養改善法の病者用の特別用途食品に限定されるものではない。「しょうゆ」とは、日本農林規格に定めるところの液体調味料であり、「しょうゆ加工品」とは、日本農林規格に適合する「しょうゆ」に調味料、酸味料、香料、だし、エキス類等を添加した、「しょうゆ」と同様の用途で用いられる液体調味料をいう。ここで、本願で記載する「醤油」は、日本農林規格の「しょうゆ」と同一概念である。また、本願で記載する「液体調味料」は、減塩醤油類、及び減塩醤油の規格からは外れるが本願の要件を備えた調味料を含める概念とする。なお、液体調味料の業界においては、配合物質の含有量は、通常ｗ／ｖ％にて表記するが、本願においては、各成分の配合量は液体調味料全体中の質量％で記載した。この場合、例えば醤油の窒素分の場合、「１．６質量％」は、「１．９ｗ／ｖ％」に相当する。   As used herein, “reduced 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, and is special for patients with nutrition improvement methods. It is not limited to food products. “Soy sauce” is a liquid seasoning as defined in the Japanese Agricultural Standards, and “soy sauce processed products” means “soy sauce” that meets Japanese Agricultural Standards, seasonings, sours, flavorings, dashi, extracts, etc. This is a liquid seasoning used for the same purpose as “soy sauce”. Here, “soy sauce” described in the present application has the same concept as “soy sauce” in Japanese agricultural and forestry standards. In addition, the “liquid seasoning” described in the present application is a concept including a seasoning having a requirement of the present application that is out of the specifications of the low salt soy sauce and the low salt soy sauce. In the liquid seasoning industry, the content of the compounding substance is usually expressed in w / v%, but in the present application, the compounding amount of each component is described in mass% in the entire liquid seasoning. In this case, for example, in the case of the nitrogen content of soy sauce, “1.6 mass%” corresponds to “1.9 w / v%”.

本発明者は、食塩含有量を９質量％以下にしても塩味を感じさせる手段について検討してきた結果、食塩含有量を９質量％以下と低くし、かつカリウムを０．５〜４．２質量％とした系で、特定の風味改良成分を含有させることにより、塩味がより強く感じられ、味の良好な液体調味料が得られることを見出した。   As a result of studying means for giving a salty taste even when the salt content is 9% by mass or less, the present inventor has made the salt content as low as 9% by mass or less and 0.5 to 4.2% by mass of potassium. It was found that by adding a specific flavor-improving component in the system of%, a salty taste is felt stronger and a liquid seasoning having a good taste can be obtained.

すなわち、本発明は、次の成分（Ａ）〜（Ｃ）：
（Ａ）食塩９質量％以下、
（Ｂ）カリウム０．５〜４．２質量％、
（Ｃ）価数が２以下の有機酸又はその塩、リン酸のアルカリ金属塩、無機炭酸塩、無機アンモニウム塩、澱粉分解物、蛋白分解物、甘味料、植物抽出エキス及び多糖類から選択される１種又は２種以上の物質を含有する液体調味料を提供するものである。 That is, the present invention includes the following components (A) to (C):
(A) salt 9 mass% or less,
(B) 0.5 to 4.2% by mass of potassium,
(C) selected from organic acids or salts thereof having a valence of 2 or less, alkali metal salts of phosphoric acid, inorganic carbonates, inorganic ammonium salts, starch degradation products, protein degradation products, sweeteners, plant extracts and polysaccharides A liquid seasoning containing one or more substances is provided.

本発明によれば、食塩含有量が９質量％以下であるにもかかわらず、塩味を十分に感じることのできる液体調味料が得られる。   According to the present invention, it is possible to obtain a liquid seasoning that can sufficiently feel a salty taste even though the salt content is 9% by mass or less.

本発明の液体調味料の（Ａ）食塩の含有量は９質量％以下であるが、更に７〜９質量％、特に８〜９質量％であることが血圧降下作用及び風味（塩味を十分に感じる）の点から好ましい。なお、本発明における「含有量」とは、以下特に記載がない場合は、液体調味料全体中の割合をいう。   The content of (A) sodium chloride in the liquid seasoning of the present invention is 9% by mass or less, but it is 7-9% by mass, especially 8-9% by mass, and the blood pressure lowering action and flavor (salt taste is sufficient). From the point of feeling). In the present invention, “content” refers to the ratio of the whole liquid seasoning unless otherwise specified.

本発明の液体調味料の（Ｂ）カリウムの含有量は０．５〜４．２質量％であるが、好ましくは１〜３．６質量％、更に１．５〜３．１質量％であることが、食塩含有量が低いにもかかわらず塩味を増強させ、かつ苦味を生じない点から好ましい。また、カリウムは塩味があり、かつ異味が少ない点から塩化カリウムであることが好ましい。塩化カリウムを用いる場合は１〜７質量％、更に２〜６質量％、特に３〜５質量％配合することが好ましい。   The content of (B) potassium in the liquid seasoning of the present invention is 0.5 to 4.2% by mass, preferably 1 to 3.6% by mass, and more preferably 1.5 to 3.1% by mass. It is preferable in terms of enhancing the salty taste and not causing a bitter taste despite the low salt content. Further, potassium is preferably potassium chloride from the viewpoint that it has a salty taste and a little off-taste. When potassium chloride is used, it is preferably 1 to 7% by mass, more preferably 2 to 6% by mass, and particularly preferably 3 to 5% by mass.

食塩含有量とカリウム含有量を前記範囲に調整するには、例えば仕込水として食塩と例えば塩化カリウムの混合溶液を用いて醤油を製造する方法；塩化カリウム単独の溶液を仕込水として用いて得た醤油と食塩水を単独で仕込水として用いて得た醤油とを混合する方法；食塩水を仕込水として用いた通常の醤油を電気透析、膜処理等によって食塩を除去した脱塩醤油に塩化カリウムを添加する方法等が挙げられる。   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.

本発明の液体調味料の成分（Ｃ）は風味改良剤として作用するものであり、価数が２以下の有機酸又はその塩、リン酸のアルカリ金属塩、無機炭酸塩、無機アンモニウム塩、澱粉分解物、蛋白分解物、甘味料、植物抽出エキス及び多糖類から選択される１種又は２種以上の物質である。   Component (C) of the liquid seasoning of the present invention acts as a flavor improver, and has an organic acid having a valence of 2 or less or a salt thereof, an alkali metal salt of phosphoric acid, an inorganic carbonate, an inorganic ammonium salt, and starch. It is 1 type, or 2 or more types of substances selected from a degradation product, a protein degradation product, a sweetener, a plant extract, and a polysaccharide.

価数が２以下の有機酸又はその塩としては、乳酸、フマル酸、アジピン酸、酒石酸、コハク酸、リンゴ酸、酢酸、シュウ酸、グルコン酸、パントテン酸、又は飽和脂肪族モノカルボン酸並びにこれらのナトリウム、カリウム等のアルカリ金属、又はカルシウム等のアルカリ土類金属の塩が挙げられ、これらの１種又は２種以上を用いることができる。また、アスコルビン酸も同様の作用を有するものとして用いられる。中でも乳酸、コハク酸、リンゴ酸又はその塩が好ましく、本発明の液体調味料中の含有量は、それぞれ遊離の酸に換算した場合、乳酸は０．９〜３質量％、更に１．３〜３質量％、特に１．５〜２．５質量％、コハク酸は０．００４〜２質量％、更に０．０６〜１．５質量％、特に０．１〜１質量％、リンゴ酸は０．０５〜２質量％、更に０．１〜１．５質量％含有することが、塩味の増強、また異味、苦味の低減等、醤油の風味を向上させる点から好ましい。飽和脂肪族モノカルボン酸（炭素数６以上）は、本発明の液体調味料に１〜１００質量ｐｐｍ含有することが、塩味の増強、また異味、苦味の低減等、醤油の風味を向上させる点から好ましい。その他のものは、本発明の液体調味料中に０．０１〜３質量％、好ましくは０．０２〜２質量％含有することが、塩味の増強、また異味、苦味の低減等、醤油の風味を向上させる点から好ましい。   Examples of organic acids having a valence of 2 or less or salts thereof include lactic acid, fumaric acid, adipic acid, tartaric acid, succinic acid, malic acid, acetic acid, oxalic acid, gluconic acid, pantothenic acid, and saturated aliphatic monocarboxylic acids, and these These include alkali metal salts such as sodium and potassium, or alkaline earth metal salts such as calcium, and one or more of these can be used. Ascorbic acid is also used as having the same action. Among them, lactic acid, succinic acid, malic acid or a salt thereof is preferable. When the content in the liquid seasoning of the present invention is converted into a free acid, lactic acid is 0.9 to 3% by mass, and further 1.3 to 3%. 3% by mass, especially 1.5-2.5% by mass, succinic acid is 0.004-2% by mass, furthermore 0.06-1.5% by mass, especially 0.1-1% by mass, malic acid is 0%. It is preferable that the content is from 0.05 to 2% by mass, and further from 0.1 to 1.5% by mass, from the viewpoint of improving the flavor of soy sauce, such as enhancement of salty taste and reduction of off-taste and bitterness. Saturated aliphatic monocarboxylic acid (having 6 or more carbon atoms) is contained in the liquid seasoning of the present invention in an amount of 1 to 100 mass ppm to improve the flavor of soy sauce, such as enhancing salty taste and reducing taste and bitterness To preferred. Others are contained in the liquid seasoning of the present invention in an amount of 0.01 to 3% by mass, preferably 0.02 to 2% by mass, soy sauce flavor, enhanced salty taste, reduced taste, bitterness, etc. It is preferable from the point of improving.

リン酸のアルカリ金属塩には、リン酸二水素ナトリウム塩、リン酸水素二ナトリウム塩、リン酸三ナトリウム塩、リン酸二水素カリウム塩、リン酸水素二カリウム塩、リン酸三カリウム塩、トリポリリン酸ナトリウム塩、トリポリリン酸カリウム塩、メタリン酸ナトリウム塩、又はメタリン酸カリウム塩等が挙げられ、これらの１種又は２種以上を用いることができる。これらは、本発明の液体調味料中に０．０１〜２質量％、好ましくは０．０２〜１質量％含有することが、塩味の増強、また異味、苦味の低減等、醤油の風味を向上させる点から好ましい。   The alkali metal salts of phosphoric acid include sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, tripolyphosphorus Examples thereof include sodium acid salt, potassium tripolyphosphate, sodium metaphosphate, or potassium metaphosphate, and one or more of these can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by mass, preferably 0.02 to 1% by mass, which improves the flavor of soy sauce by enhancing salty taste and reducing taste and bitterness. It is preferable from the point of making it.

無機炭酸塩としては、炭酸のナトリウム、カリウム等のアルカリ金属塩、炭酸マグネシウム塩、重曹等が挙げられ、これらの１種又は２種以上を用いることができる。これらは、本発明の液体調味料中に０．０１〜２質量％、好ましくは０．０２〜１質量％、含有することが、塩味の増強、また異味、苦味の低減等、醤油の風味を向上させる点から好ましい。   Examples of the inorganic carbonate include alkali metal salts such as sodium and potassium carbonate, magnesium carbonate, sodium bicarbonate, and the like, and one or more of these can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by mass, preferably 0.02 to 1% by mass, which enhances the salty taste and reduces the taste and bitterness of the soy sauce. It is preferable from the point of improving.

無機アンモニウム塩としては、炭酸アンモニウム、塩化アンモニウム等が挙げられ、これらの１種又は２種以上を用いることができる。これらは、本発明の液体調味料中に０．０１〜２質量％、好ましくは０．０２〜１質量％、含有することが、塩味の増強、また異味、苦味の低減等、醤油の風味を向上させる点から好ましい。 Examples of inorganic ammonium salts include ammonium carbonate and ammonium chloride, and one or more of these can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by mass, preferably 0.02 to 1% by mass, which enhances the salty taste and reduces the taste and bitterness of the soy sauce. It is preferable from the point of improving.

澱粉分解物には、デキストリン、酸分解澱粉、酸化澱粉、シクロデキストリン等が挙げられ、これらの１種又は２種以上を用いることができる。これらは、本発明の液体調味料中に０．０１〜２質量％、好ましくは０．０２〜１質量％含有することが、塩味の増強、また異味、苦味の低減等、醤油の風味を向上させる点から好ましい。   Examples of the starch degradation product include dextrin, acid-degraded starch, oxidized starch, and cyclodextrin, and one or more of these can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by mass, preferably 0.02 to 1% by mass, which improves the flavor of soy sauce by enhancing salty taste and reducing taste and bitterness. It is preferable from the point of making it.

蛋白分解物としては、ゼラチン部分分解物、大豆ペプチド等が挙げられ、これらの１種又は２種以上を用いることができる。これらは、本発明の液体調味料中に０．０１〜２質量％、好ましくは０．０２〜１質量％、含有することが、塩味の増強、また異味、苦味の低減等、醤油の風味を向上させる点から好ましい。   Examples of protein degradation products include partial gelatin degradation products and soybean peptides, and one or more of these can be used. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by mass, preferably 0.02 to 1% by mass, which enhances the salty taste and reduces the taste and bitterness of the soy sauce. It is preferable from the point of improving.

甘味料としては、サッカリンナトリウム、アスパルテーム、アセスルファムカリウム、スクラロース等の人工甘味料、タマリンド莢エキス等の抽出甘味料、またショ糖、乳糖等が挙げられ、これらの１種又は２種以上を用いることができる。これらは、本発明の液体調味料中に０．０１〜２質量％、好ましくは０．０２〜１質量％、含有することが、塩味の増強、また異味、苦味の低減等、醤油の風味を向上させる点から好ましい。   Examples of the sweetener include artificial sweeteners such as saccharin sodium, aspartame, acesulfame potassium and sucralose, extracted sweeteners such as tamarind koji extract, sucrose and lactose, and one or more of these may be used. it can. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by mass, preferably 0.02 to 1% by mass, which enhances the salty taste and reduces the taste and bitterness of the soy sauce. It is preferable from the point of improving.

植物抽出エキスとしては、しそ抽出物、唐辛子抽出物等が挙げられ、これらの１種又は２種以上を用いることができる。しそ抽出物は、本発明の液体調味料中に０．０１〜５質量％、好ましくは０．０２〜３質量％含有することが、塩味の増強、また異味、苦味の低減等、醤油の風味を向上させる点から好ましい。唐辛子抽出物は、本発明の液体調味料中に０．０１〜５質量ｐｐｍ、好ましくは０．０２〜１質量ｐｐｍ含有することが、塩味の増強、また異味、苦味の低減等、醤油の風味を向上させる点から好ましい。多糖類としては、カラギーナン、グアガム等が挙げられ、１種又は２種以上を組み合わせて配合することができる。これらは、本発明の液体調味料中に０．０１〜２質量％、好ましくは０．０２〜１質量％含有されることが、塩味の増強、また異味、苦味の低減等、醤油の風味を向上させる点から好ましい。   Examples of plant extract include perilla extract and chili extract, and one or more of these can be used. The shiso extract is contained in the liquid seasoning of the present invention in an amount of 0.01 to 5% by mass, preferably 0.02 to 3% by mass to enhance the salty taste and reduce the taste and bitterness. It is preferable from the point of improving. The chili extract is contained in the liquid seasoning of the present invention in an amount of 0.01 to 5 mass ppm, preferably 0.02 to 1 mass ppm. It is preferable from the point of improving. Examples of the polysaccharide include carrageenan, guar gum and the like, and one or two or more can be combined. These are contained in the liquid seasoning of the present invention in an amount of 0.01 to 2% by mass, preferably 0.02 to 1% by mass. It is preferable from the point of improving.

本発明の液体調味料においては、成分（Ｃ）を除いた部分の液体調味料中の（Ｄ）窒素含有量が、成分（Ｃ）以外の物質により１．６質量％以上としたものであることが、食塩含有量が低いにもかかわらず塩味を増強させ、かつ苦味を生じない点から好ましい。また、窒素の含有量は１．６〜２質量％であることがより好ましい。通常、醤油においては窒素含有量を高くするとまろやかな味になり、塩味が低下するといわれているところ、食塩含有量が低く、カリウムが含まれている醤油であって、窒素含有量を上記範囲とすることにより、塩味が向上することは全く予想外であった。   In the liquid seasoning of this invention, (D) nitrogen content in the liquid seasoning of the part except a component (C) shall be 1.6 mass% or more with substances other than a component (C). It is preferable in terms of enhancing the salty taste and not causing a bitter taste despite the low salt content. The nitrogen content is more preferably 1.6-2% by mass. Usually, in soy sauce, it is said that when the nitrogen content is increased, the taste becomes mellow and the salty taste is lowered, but the salt content is low, soy sauce containing potassium, and the nitrogen content is within the above range. It was completely unexpected that the salty taste was improved.

通常の醤油の窒素含有量は１．２〜１．６質量％であるが、窒素含有量を１．６質量％以上とするには、通常の方法で醸造した醤油に、アミノ酸等の窒素を含有する物質を本発明の規定範囲の量となるように添加すること、又は濃縮及び脱塩の工程を施すことにより達成できる。例えば、減塩濃縮法によって食塩を除去するとともに、水を主成分とする揮発成分での希釈率を調整する方法や、電気透析装置によって食塩を除去する際に起こるイオンの水和水の移動を利用して、窒素分も同時に濃縮する方法等がある。また、通常より食塩分の低い減塩醤油をＲＯ膜や減圧濃縮により、窒素含有量を高める方法や、逆に、たまり醤油、再仕込み醤油のような窒素含有量の高い醤油から脱塩することによる方法等がある。   The normal soy sauce has a nitrogen content of 1.2 to 1.6% by mass. To make the nitrogen content 1.6% by mass or more, soy sauce brewed by a normal method is added nitrogen such as amino acids. This can be achieved by adding the substance to be contained in an amount within the specified range of the present invention, or by performing steps of concentration and desalting. For example, while removing salt by reducing salt concentration, adjusting the dilution rate with volatile components containing water as the main component, and transferring ion hydration water that occurs when removing salt by electrodialysis equipment There is a method of concentrating 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.

本発明の液体調味料においては、窒素含有量を高める方法として、成分（Ｃ）以外の窒素を含有する物質を添加することが好ましい。窒素含有物質の中でも、アミノ酸、特に酸性アミノ酸、塩基性アミノ酸が塩味の増強、及び持続性の点から好ましい。液体調味料中の含有量は、酸性アミノ酸が２質量％超、及び／又は塩基性アミノ酸が１質量％超であることが好ましい。また、酸性アミノ酸は２質量％超５質量％以下、更に２．４〜４．５質量％、特に２．５〜３．８質量％であることが、塩味の持続性の点から好ましく、塩基性アミノ酸は１質量％超３質量％以下、更に１．２〜２．５質量％、特に１．５〜２質量％であることが、塩味の持続性の点から好ましい。なお、本発明の液体調味料は、醸造調味料をベースとしたものが塩味の持続性、風味等の点から好ましいが、この場合には、アミノ酸は原料醤油由来のものも含み、上記範囲に満たない場合には酸性アミノ酸、又は塩基性アミノ酸塩等を別添することが好ましい。なお、本発明にいう「酸性アミノ酸、塩基性アミノ酸」は、遊離（フリー）のアミノ酸又はアミノ酸塩の状態のものを指すが、本発明に規定する含有量は、遊離のアミノ酸に換算した値をいう。   In the liquid seasoning of this invention, it is preferable to add the substance containing nitrogen other than a component (C) as a method of raising nitrogen content. Among nitrogen-containing substances, amino acids, particularly acidic amino acids and basic amino acids are preferred from the viewpoint of enhancing salty taste and sustainability. The content in the liquid seasoning is preferably such that the acidic amino acid exceeds 2% by mass and / or the basic amino acid exceeds 1% by mass. Further, the acidic amino acid is preferably more than 2% by mass and not more than 5% by mass, more preferably 2.4 to 4.5% by mass, particularly preferably 2.5 to 3.8% by mass from the viewpoint of the persistence of salty taste. It is preferable from the viewpoint of the persistence of salty taste that the amino acid content is more than 1% by mass and 3% by mass or less, further 1.2 to 2.5% by mass, particularly 1.5 to 2% by mass. In addition, the liquid seasoning of the present invention is preferably based on a brewing seasoning from the viewpoint of the sustainability of salty taste, flavor, etc.In this case, the amino acids include those derived from raw material soy sauce, and in the above range When it is less, it is preferable to attach an acidic amino acid or a basic amino acid salt. The “acidic amino acid, basic amino acid” referred to in the present invention refers to a free (free) amino acid or amino acid salt, but the content defined in the present invention is a value converted to a free amino acid. Say.

また、本発明の液体調味料においては、酸性アミノ酸、塩基性アミノ酸の中でも酸性アミノ酸であるアスパラギン酸、グルタミン酸が塩味の持続性の点から好ましく、更に、アスパラギン酸とグルタミン酸を併用することが、塩味の持続性の点から好ましい。この場合、アスパラギン酸の含有量は１〜３質量％が好ましく、更に１．２〜２．５質量％、特に１．２〜２質量％であることが、塩味の持続性の点から好ましい。アスパラギン酸は、醸造調味料をベースとした場合には原料由来のものも含み、上記範囲に満たない場合にはＬ−アスパラギン酸、Ｌ−アスパラギン酸ナトリウム等を別添することが好ましい。また、グルタミン酸の含有量は１〜２質量％が好ましく、更に１．２〜２質量％、特に１．３〜１．８質量％であることが、塩味の持続性の点から好ましい。グルタミン酸は、醸造調味料をベースとした場合には原料由来のものも含み、上記範囲に満たない場合にはＬ−グルタミン酸、Ｌ−グルタミン酸ナトリウム等を別添することが好ましい。   In the liquid seasoning of the present invention, among the acidic amino acids and basic amino acids, aspartic acid and glutamic acid, which are acidic amino acids, are preferable from the viewpoint of the persistence of salty taste, and it is further preferable to use aspartic acid and glutamic acid in combination. From the standpoint of sustainability. In this case, the content of aspartic acid is preferably 1 to 3% by mass, more preferably 1.2 to 2.5% by mass, and particularly preferably 1.2 to 2% by mass, 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% by mass, more preferably 1.2 to 2% by mass, and particularly preferably 1.3 to 1.8% by mass from the viewpoint of salty persistence. 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.

塩基性アミノ酸は、リジン、アルギニン、ヒスチジン、及びオルニチンが挙げられるが、中でもリジン、ヒスチジンが好ましく、特にヒスチジンが好ましい。リジンの含有量は０．５〜１質量％であることが塩味の刺激感の点で好ましく、ヒスチジンの含有量は０．２〜２質量％、更に０．５〜１質量％であることが、塩味の増強及び持続性の点から好ましい。これらの塩基性アミノ酸も醸造調味料をベースとした場合には原料由来のものも含み、上記範囲に満たない場合には、別添することが好ましい。   Examples of 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% by mass from the viewpoint of salty irritation, and the content of histidine is 0.2 to 2% by mass, more preferably 0.5 to 1% by mass. From the viewpoint of enhancement of salty taste and sustainability. When these basic amino acids are also based on brewing seasonings, they also include those derived from raw materials.

本発明の液体調味料においては、特にアスパラギン酸／（Ｂ）カリウムの質量比が０．２５以上であることが好ましく、更に０．３以上、特に０．４６以上、殊更０．５以上であることが、塩化カリウム由来の苦味を消失させる点から好ましい。   In the liquid seasoning of the present invention, the mass ratio of aspartic acid / (B) potassium is preferably 0.25 or more, more preferably 0.3 or more, particularly 0.46 or more, and particularly 0.5 or more. It is preferable from the point of eliminating the bitter taste derived from potassium chloride.

また、本発明の液体調味料においては、成分（Ｃ）を除いた部分の液体調味料中のアスパラギン酸／（Ｄ）窒素の含有量の質量比を０．５以上とすることが好ましい。当該質量比は、更に０．６以上、特に０．７以上であることが塩味を強くし、シャープさを向上させる点から好ましい。   Moreover, in the liquid seasoning of this invention, it is preferable to make mass ratio of content of aspartic acid / (D) nitrogen in the liquid seasoning of the part except a component (C) into 0.5 or more. The mass ratio is preferably 0.6 or more, particularly 0.7 or more from the viewpoint of enhancing the saltiness and improving the sharpness.

更に、本発明の液体調味料においては、更に、（Ｅ）核酸系調味料、及び他のアミノ酸系調味料等を含有することが相乗的に塩味を増強できる点、及び塩味のみならず、苦味の低減、醤油感の増強等の点から好ましい。
具体的には、核酸系調味料としては、５′−グアニル酸、５′−イノシン酸等のナトリウム、カリウムあるいはカルシウム塩等が挙げられる。核酸系調味料の含有量は００．００５〜０．２質量％が好ましく、０．０１〜０．１質量％が特に好ましい。 Furthermore, in the liquid seasoning of the present invention, the addition of (E) a nucleic acid-based seasoning and another amino acid-based seasoning can synergistically enhance the salty taste, and not only the salty taste but also the bitterness. It is preferable from the viewpoints of reduction of soy sauce and enhancement of soy sauce feeling.
Specifically, examples of the nucleic acid seasoning include sodium, potassium or calcium salts such as 5'-guanylic acid and 5'-inosinic acid. The content of the nucleic acid seasoning is preferably from 0.005 to 0.2 mass%, particularly preferably from 0.01 to 0.1 mass%.

他のアミノ酸系調味料としては酸性アミノ酸、塩基性アミノ酸、及びこれらの塩以外のもの、例えば、グリシン、アラニン、フェニルアラニン、シスチン、スレオニン、チロシン、イソロイシンあるいはこれらのナトリウム塩又はカリウム塩等が挙げられ、これらを１種又は２種以上配合することができる。アミノ酸系調味料の含有量は、それぞれ遊離のアミノ酸に換算した場合、グリシンは０．３質量％超、アラニンは０．７質量％超、フェニルアラニンは０．５質量％超、シスチンは質量％超、スレオニンは０質量％超、チロシンは０．２質量％超、イソロイシンは０．５質量％超であり、かつそれぞれ上限は１．５質量％以下が好ましい。中でもイソロイシンが塩味の持続性の点で好ましく、含有量は０．５質量％超１質量％以下であることが好ましい。   Other amino acid seasonings include acidic amino acids, basic amino acids, and salts thereof, such as glycine, alanine, phenylalanine, cystine, threonine, tyrosine, isoleucine, or sodium or potassium salts thereof. These may be used alone or in combination of two or more. In terms of amino acid seasonings, when converted to free amino acids, glycine exceeds 0.3 mass%, alanine exceeds 0.7 mass%, phenylalanine exceeds 0.5 mass%, and cystine exceeds mass%. Threonine is more than 0% by mass, tyrosine is more than 0.2% by mass, isoleucine is more than 0.5% by mass, and the upper limit is preferably 1.5% by mass or less. Of these, isoleucine is preferable from the viewpoint of salty sustainability, and the content is preferably more than 0.5% by mass and 1% by mass or less.

また、本発明の液体調味料においては、ｐＨが３〜６．５、更に４〜６、特に４．５〜５．５であることが、風味が劣化しない点から好ましい。更に、塩素量４〜９質量％、固形分量２０〜４５質量％の特数値を有することが好ましい。   Moreover, in the liquid seasoning of this invention, it is preferable that pH is 3-6.5, Furthermore, 4-6, especially 4.5-5.5 from the point which a flavor does not deteriorate. Furthermore, it is preferable to have a special value of 4 to 9% by mass of chlorine and 20 to 45% by mass of solid content.

また、本発明の液体調味料には、好み等に応じてエタノール、みりん、醸造酢等を添加することができ、つゆ、たれ等、種々の醤油加工品に応用できる。   In addition, ethanol, mirin, brewed vinegar and the like can be added to the liquid seasoning of the present invention according to taste and the like, and can be applied to various soy sauce processed products such as soy sauce and sauce.

（１）試験品１及び２の調製法
カリウム含有量の異なる減塩醤油２種を、それぞれ減塩醤油Ａ、及びＢとした。これらの醤油をベース醤油として、それぞれ塩化カリウム、Ｌ−アスパラギン酸ナトリウム、Ｌ−グルタミン酸ナトリウム、各種風味改良剤を添加し、表１及び表２に示す配合量とした。 (1) Preparation method of test products 1 and 2 Low salt soy sauce A and B were prepared as two salt-reduced soy sauces having different potassium contents. Using these soy sauces as base soy sauce, potassium chloride, sodium L-aspartate, sodium L-glutamate, and various flavor improvers were added, and the amounts shown in Tables 1 and 2 were obtained.

（２）食塩含有量の測定法
食塩の含有量はナトリウム含有量を測定し、これを食塩の含有量に換算することにより求めた。ナトリウム含有量は原子吸光光度計（Ｚ−６１００形日立偏光ゼーマン原子吸光光度計）により測定した。 (2) Method for measuring salt content The salt content was determined by measuring the sodium content and converting it to the salt content. The sodium content was measured by an atomic absorption photometer (Z-6100 type Hitachi Polarized Zeeman atomic absorption photometer).

（３）カリウム及び塩化カリウム含有量の測定法
カリウムの含有量は上述のナトリウム含有量測定のものと同じもので測定した。 (3) Measuring method of potassium and potassium chloride content Potassium content was measured by the same thing as the above-mentioned sodium content measurement.

（４）窒素含有量の測定法
窒素濃度は全窒素分析装置（三菱化成ＴＮ−０５型）により測定した。 (4) Measuring method of nitrogen content Nitrogen concentration was measured with a total nitrogen analyzer (Mitsubishi Kasei TN-05 type).

（５）遊離アミノ酸含有量の測定法
全系中の遊離アミノ酸含有量は、アミノ酸分析計（日立Ｌ−８８００）により測定した。 (5) Measuring method of free amino acid content The free amino acid content in the whole system was measured with an amino acid analyzer (Hitachi L-8800).

（６）評価方法
得られた液体調味料について、パネラー２０名による２点識別試験法で塩味及び苦味を官能評価した。また、醤油としての風味の好ましさを総合評価として行った。なお、試験品１の対照は減塩醤油Ａ、試験品２の対照は減塩醤油Ｂとした。総合評価は、下記の基準により行った。得られた結果を表１及び表２に示す。 (6) Evaluation method About the obtained liquid seasoning, sensory evaluation of salty taste and bitter taste was carried out by the two-point identification test method by 20 panelists. Moreover, the taste of the flavor as soy sauce was evaluated as a comprehensive evaluation. The control of test product 1 was reduced salt soy sauce A, and the control of test product 2 was reduced salt soy sauce B. Comprehensive evaluation was performed according to the following criteria. The obtained results are shown in Tables 1 and 2.

〔総合評価の判断基準〕
５：非常に好ましい塩味を持ち、かつ、味の調和に優れている。
４：非常に好ましい塩味を持ち、味の調和がとれている。
３：良好な塩味を持ち、味の調和がとれている。
２：味の調和に若干欠ける。
１：味の調和に欠け、苦味や異味を感じる。 [Judgment criteria for comprehensive evaluation]
5: It has a very favorable salty taste and excellent in harmony of taste.
4: Has a very favorable salty taste and harmonious taste.
3: Has a good salty taste and harmonious taste.
2: Slightly lacking in harmony of taste.
1: Lack of harmony in taste, and bitterness and taste.

表１に示すように、減塩醤油Ａに風味改良剤であるコハク酸二ナトリウムを０〜２％の範囲で添加した。この場合、塩化カリウムを４質量％となるように配合した。その結果、添加量が０．２質量％程度で良好な塩味が得られた（試験品１−１〜８）。
また、減塩醤油Ａにコハク酸二ナトリウムを添加した系において、塩化カリウムを含有量を変化させた。この場合、コハク酸二ナトリウムは０．０５質量％となるように配合した。その結果、液体調味料中に塩化カリウムを１〜７質量％の範囲で添加した場合に良好な塩味が得られ、さらに、２〜６質量％の範囲、特に３〜５質量％の範囲で非常に良好な塩味が得られた（試験品１−９〜１７）。
更に、コハク酸二ナトリウム０．０５質量％、塩化カリウム４質量％を減塩醤油Ｂに配合した場合には、減塩醤油Ａの場合と比較してより塩味が強く、好ましい風味となった（試験品１−１８）。
また、減塩醤油ＡにＬ−コハク酸二ナトリウム０．０５％及び塩化カリウム４質量％を配合し、さらにＬ−アスパラギン酸ナトリウム１質量％及びＬ-グルタミン酸ナトリウム０．５質量％を添加した系では、より塩味が強く、好ましい風味となった（試験品１−１９）。 As shown in Table 1, disodium succinate, which is a flavor improver, was added to the reduced salt soy sauce A in a range of 0 to 2%. In this case, potassium chloride was blended so as to be 4% by mass. As a result, good salty taste was obtained when the addition amount was about 0.2% by mass (test products 1-1 to 8).
Further, in the system in which disodium succinate was added to the reduced salt soy sauce A, the content of potassium chloride was changed. In this case, disodium succinate was blended so as to be 0.05% by mass. As a result, when potassium chloride is added to the liquid seasoning in the range of 1 to 7% by mass, a good salty taste is obtained, and further in the range of 2 to 6% by mass, particularly in the range of 3 to 5% by mass. In addition, a good salty taste was obtained (test products 1-9 to 17).
Further, when 0.05% by mass of disodium succinate and 4% by mass of potassium chloride were added to the reduced salt soy sauce B, the salty taste was stronger than that of the reduced salt soy sauce A, and a favorable flavor was obtained ( Test product 1-18).
Moreover, the system which mix | blended L-succinic acid disodium 0.05% and potassium chloride 4 mass% to the low salt soy sauce A, and also added 1 mass% of sodium L-aspartate and 0.5 mass% of sodium L-glutamate. Then, it became more salty and became a preferable flavor (test sample 1-19).

表２に示すように、ベース醤油を減塩醤油Ｂとし、種々の風味改良剤を添加した。この場合、塩化カリウムを４質量％、Ｌ−アスパラギン酸ナトリウム１質量％、Ｌ−グルタミン酸ナトリウム０．５質量％となるように配合した（試験品２−１〜２２）。この結果、種々の風味改良剤の添加により、塩味が増強し、カリウムの苦味が抑制され、好ましい風味となった。   As shown in Table 2, the base soy sauce was reduced salt soy sauce B, and various flavor improvers were added. In this case, 4% by mass of potassium chloride, 1% by mass of sodium L-aspartate, and 0.5% by mass of sodium L-glutamate were added (test products 2-1 to 22). As a result, by adding various flavor improvers, the salty taste was enhanced, the bitter taste of potassium was suppressed, and a favorable flavor was obtained.

Claims (3)

次の成分（Ａ）〜（Ｃ）：
（Ａ）食塩９質量％以下、
（Ｂ）カリウム１〜４．２質量％、
（Ｃ）コハク酸若しくはそのアルカリ金属塩を遊離のコハク酸換算で０．０１〜１．５質量％、及び／又はリンゴ酸若しくはそのアルカリ金属塩を遊離のリンゴ酸換算で０．１〜１．５質量％
を含有する減塩醤油類。 The following components (A) to (C):
(A) salt 9 mass% or less,
(B) 1 to 4.2% by mass of potassium,
(C) 0.01 to 1.5% by mass of succinic acid or its alkali metal salt in terms of free succinic acid and / or 0.1 to 1.% of malic acid or its alkali metal salt in terms of free malic acid . 5 % by mass
Containing low-salt soy sauce. 減塩醤油類中の（Ｄ）窒素の含有量が、アスパラギン酸及びグルタミン酸により１．６質量％以上としたものである請求項１記載の減塩醤油類。   The salt-reduced soy sauce according to claim 1, wherein the content of (D) nitrogen in the salt-reduced soy sauce is 1.6% by mass or more with aspartic acid and glutamic acid. 減塩醤油類中にアスパラギン酸を１〜３質量％、グルタミン酸を１〜２質量％含有し、かつアスパラギン酸／（Ｂ）カリウム≧０．２５（質量比）である請求項１又は２記載の減塩醤油類。
3. The low-salt soy sauce contains 1 to 3% by mass of aspartic acid and 1 to 2% by mass of glutamic acid, and aspartic acid / (B) potassium ≧ 0.25 (mass ratio). Reduced salt soy sauce.
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