JP4455486B2 - 液体調味料の製造方法 - Google Patents
液体調味料の製造方法 Download PDFInfo
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- JP4455486B2 JP4455486B2 JP2005358724A JP2005358724A JP4455486B2 JP 4455486 B2 JP4455486 B2 JP 4455486B2 JP 2005358724 A JP2005358724 A JP 2005358724A JP 2005358724 A JP2005358724 A JP 2005358724A JP 4455486 B2 JP4455486 B2 JP 4455486B2
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- Prior art keywords
- soy sauce
- flavor
- preferable
- seasoning
- liquid
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- RXVLWCCRHSJBJV-UHFFFAOYSA-N prunin Natural products OCC1OC(O)C(Oc2cc(O)c3C(=O)CC(Oc3c2)c4ccc(O)cc4)C(O)C1O RXVLWCCRHSJBJV-UHFFFAOYSA-N 0.000 description 1
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- 235000005875 quercetin Nutrition 0.000 description 1
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- OVSQVDMCBVZWGM-DTGCRPNFSA-N quercetin 3-O-beta-D-galactopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-DTGCRPNFSA-N 0.000 description 1
- OVSQVDMCBVZWGM-QSOFNFLRSA-N quercetin 3-O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-QSOFNFLRSA-N 0.000 description 1
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- QPHXPNUXTNHJOF-UHFFFAOYSA-N quercetin-7-O-beta-L-rhamnopyranoside Natural products OC1C(O)C(O)C(C)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 QPHXPNUXTNHJOF-UHFFFAOYSA-N 0.000 description 1
- BBFYUPYFXSSMNV-UHFFFAOYSA-N quercetin-7-o-galactoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 BBFYUPYFXSSMNV-UHFFFAOYSA-N 0.000 description 1
- OXGUCUVFOIWWQJ-HQBVPOQASA-N quercitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-HQBVPOQASA-N 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
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- 230000005070 ripening Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- BUEBVQCTEJTADB-IGQSMMPPSA-N sambubiose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)CO1 BUEBVQCTEJTADB-IGQSMMPPSA-N 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000176 sodium gluconate Substances 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 229940005574 sodium gluconate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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- 230000001954 sterilising effect Effects 0.000 description 1
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- DKVBOUDTNWVDEP-NJCHZNEYSA-N teicoplanin aglycone Chemical compound N([C@H](C(N[C@@H](C1=CC(O)=CC(O)=C1C=1C(O)=CC=C2C=1)C(O)=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)OC=1C=C3C=C(C=1O)OC1=CC=C(C=C1Cl)C[C@H](C(=O)N1)NC([C@H](N)C=4C=C(O5)C(O)=CC=4)=O)C(=O)[C@@H]2NC(=O)[C@@H]3NC(=O)[C@@H]1C1=CC5=CC(O)=C1 DKVBOUDTNWVDEP-NJCHZNEYSA-N 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 229920001187 thermosetting polymer Polymers 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
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- Seasonings (AREA)
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Description
フラボノイドは、有用な生理機能を有するものの、水への溶解性が低い点、苦味、渋味、エグ味などの異味が生じる点で問題がある。これに対して、フラボノイドの溶解性を向上させる技術(特許文献8〜10)や、フラボノイド由来の風味を改善する技術(特許文献11〜13)が既に知られている。更に、フラボノイドを、食品、調味料に応用する技術が提案されている(特許文献14、15)。また、フラボノイドのうち、配糖体ではないもののメトキシ残基が多いフラボンの塩味緩和作用、甘味残存抑制作用等が知られているが、フラボノイドの風味バランス改善作用については知られていない。この他、フラボノイド配糖体による甘味改善作用や、野菜飲料、生薬類の青臭み、渋味、酸味低減作用、不快臭・味の低減作用等が開示されている(特許文献16〜22)。
従って、フラボノイドと醤油とを含有する風味良好で有用な液体調味料を簡便に得ることが望まれている。
本発明において、「減塩醤油」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。「低塩醤油」とは、製品100g中のナトリウム量が3550mg超5700mg未満のものをいう。
更にフラボノイド配糖体は、フラボン配糖体、フラバン配糖体、フラバノン配糖体、フラバノール配糖体、フラバノノール配糖体、フラボノール配糖体、イソフラボン配糖体、イソフラバノン配糖体、アントシアニジン配糖体、ロイコアントシアニジン配糖体、プロアントシアニジン配糖体等が挙げられるが、フラボン配糖体、フラバン配糖体、フラバノン配糖体、フラバノール配糖体、フラバノノール配糖体、フラボノール配糖体、イソフラボン配糖体、イソフラバノン配糖体の1種又は2種以上の混合物であるのが好ましい。これらのうち、特に血圧降下作用を有するものが、本発明の主旨に合致するので好ましい。
ここで、XとYは、それぞれ下記の数のことである。
X;フラボノイド1分子中のベンゼン環に結合したOH基の数
Y;フラボノイド1分子中のベンゼン環に結合したOCH3基の数
配糖体/{配糖体+アグリコン}×100(%) 式(2)
本発明において、生醤油を含む調味液とフラボノイド配糖体とを混合しながら加熱処理する工程とは、製造原料の仕込み、発酵・熟成、圧搾後に得られた生醤油を含む調味液に対し、フラボノイド配糖体を所定量添加、混合しながら、加熱処理する工程をいう。換言すれば、加熱状態にある生醤油を含む調味液に対し、任意のタイミングで、任意の時間をかけ、フラボノイド配糖体を所定量添加、混合する工程をいう。なお、本発明において生醤油とは、製造工程上は火入れ工程中の醤油であっても、製造工程で植え付けた麹菌により作られた酵素が失活しておらず、原料由来、又は空気中からの各種の菌が、食品として許容可能な程度に殺菌されていない状態のものも含むものとする。
いずれの工程においても、フラボノイド配糖体を混合する際に攪拌を行うのが好ましく、生醤油を含む調味液を攪拌しながらフラボノイド配糖体を添加してもよいし、生醤油を含む調味液にフラボノイド配糖体を添加した後で攪拌してもよい。
これらのうち特に、エチレン−ビニルアルコール共重合体を接着する三井化学株式会社製のアドマーや三菱化学株式会社製のモディックを使用するのが好ましい。
ここで、環状オレフィンポリマー(COP)は、透明性及び水分バリア性に優れた樹脂であり、このCOPとしては、例えば日本ゼオン株式会社製のゼオノア(シクロ・オレフィン・ポリマー)や三井化学株式会社製のアベル(環状・オレフィン・コポリマー)等を用いることができる。
(1)液体調味料の製造方法
下記及び表1に示す配合、加熱処理方法で、液体調味料を製造した。〔配合〕
生醤油(入正醤油(株)/生しぼりしょうゆ)にフラボノイド配糖体としてヘスペリジン糖付加物(αG−ヘスペリジンPA−T、東洋精糖製、Y/(X+Y)=0.33)を0.7%添加し、攪拌して溶解した。なお、ヘスペリジン糖付加物を添加しない醤油を比較サンプルとした。
上記サンプルを20gずつガラス製サンプル瓶(30mL容)に入れ、アルミ箔をかぶせウォーターバス(100℃)に浸漬して加熱した。温度計でサンプルの品温を測定しながら加熱し、80℃になったところで、別に用意したウォーターバス(80℃)に浸漬させ、所定時間(30分間)加熱した。その後、流水で冷却し、蓋をして液体調味料を製造した。ヘスペリジン糖付加物を含有し、加熱処理を行ったものを試験品1、ヘスペリジン糖付加物を含有せずに、加熱処理を行ったものを試験品2とした。また、ヘスペリジン糖付加物を含有し、加熱処理を行わなかったものを試験品3、ヘスペリジン糖付加物を含有せずに、加熱処理を行わなかったものを試験品4とした。
(1)で得られた試験品1〜4について、醤油としての風味評価を官能で行った。
その結果を表1に示す。
(1)液体調味料の製造方法
下記及び表2に示す配合、加熱処理方法で、液体調味料を製造した。
〔配合〕
生醤油(入正醤油(株)/生しぼりしょうゆ)100質量部(以下、単に「部」で示す)にフラボノイド配糖体としてヘスペリジン糖付加物(αG−ヘスペリジンPA−T、東洋精糖製、Y/(X+Y)=0.33)を0.5部添加し、攪拌して溶解した。なお、ヘスペリジン糖付加物を添加しない生醤油を比較サンプルとした。
上記サンプルを5gずつガラス製サンプル瓶(6mL容)に入れ、に分注し、蓋をした後、表2に示す加熱温度+5℃のウォーターバスに浸漬して加熱した。温度計でサンプルの品温を測定しながら加熱し、設定温度になったところで、別に用意したウォーターバス(設定温度に調節済み)に浸漬させ、表2に示す時間加熱した。その後、流水で冷却し、液体調味料を製造した。尚、ヘスペリジン糖付加物を含まず加熱処理しない醤油を試験品5、醤油にヘスペリジン糖付加物を同量添加しても加熱処理しないものを試験品6とした。
(1)で得られた液体調味料を用いて、下記評価基準にて風味評価を官能で行った。結果を表2に示す。
A:香り立ちと、先味・中味・後味の風味バランスが非常によく、好ましい。
B:香り立ちと、先味・中味・後味の風味バランスがよく、やや好ましい。
C:香り立ちと、先味・中味・後味の風味バランスにやや欠け、あまり好ましくない。
D:香り立ちと、先味・中味・後味の風味バランスに欠け、好ましくない。
A:ムレ臭がなく、フレッシュな香りが感じられ、好ましい。
B:ムレ臭が殆どなく、フレッシュな香りがやや感じられ、やや好ましい。
C:ムレ臭がやや感じられる、または、フレッシュな香りがあまり感じられず、やや好ましくない。
D:ムレ臭が感じられる、または、フレッシュな香りが感じられず、好ましくない。
A:まろやかさが感じられ、好ましい。
B:まろやかさがやや感じられ、やや好ましい。
C:まろやかさがあまり感じられなく、やや好ましくない。
D:まろやかさが感じられなく、好ましくない。
ホウレン草をボイルし、これを水道水で冷却した後、よく水分を絞った。次いで、これを5cm幅に包丁で切ったもの100gに、液体調味料を5gかけて、ホウレン草のお浸しを作製した。
金目鯛(1切れ100gもの4切れ)は、水気をふき、皮目に斜めに包丁目を入れた。鍋に砂糖(大匙1杯)、みりん(大匙1杯)、酒(大匙3杯)及び、液体調味料(大匙4杯)を入れて煮立て、金目鯛を並べ入れた。煮立ったらアクをすくい取って紙ぶたをし、弱火で7分間煮た。次いで、煮汁をスプーンですくいかけながら、やや強火で2分間煮て、金目鯛の煮付けを作製した。
Claims (5)
- 生醤油を含む調味液とフラボノイド配糖体の糖付加物とを混合した後、加熱処理する工程、又は、生醤油を含む調味液とフラボノイド配糖体の糖付加物とを混合しながら加熱処理する工程を含む液体調味料の製造方法。
- 更に、充填工程を含む請求項1記載の液体調味料の製造方法。
- 加熱処理が、60℃以上で加熱処理するものである請求項1又は2記載の液体調味料の製造方法。
- フラボノイド配糖体の糖付加物が、下記式(1)を満たすものである請求項1〜3のいずれか1項に記載の液体調味料の製造方法。
Y/(X+Y)=0.05〜1 式(1)
ここで、XとYは、それぞれ下記の数のことである。
X;フラボノイド1分子中のベンゼン環に結合したOH基の数
Y;フラボノイド1分子中のベンゼン環に結合したOCH3基の数 - 請求項1〜4のいずれか1項に記載の方法で製造した液体調味料。
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