JP6328389B2 - 液体調味料 - Google Patents
液体調味料 Download PDFInfo
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- JP6328389B2 JP6328389B2 JP2013170040A JP2013170040A JP6328389B2 JP 6328389 B2 JP6328389 B2 JP 6328389B2 JP 2013170040 A JP2013170040 A JP 2013170040A JP 2013170040 A JP2013170040 A JP 2013170040A JP 6328389 B2 JP6328389 B2 JP 6328389B2
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- soy sauce
- umami
- liquid
- liquid seasoning
- seasoning
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- 235000011194 food seasoning agent Nutrition 0.000 title claims description 54
- 239000007788 liquid Substances 0.000 title claims description 40
- 235000013555 soy sauce Nutrition 0.000 claims description 40
- 108010016626 Dipeptides Proteins 0.000 claims description 30
- 235000019583 umami taste Nutrition 0.000 description 33
- 239000004278 EU approved seasoning Substances 0.000 description 20
- 235000019640 taste Nutrition 0.000 description 15
- 108010070944 alanylhistidine Proteins 0.000 description 14
- 238000000034 method Methods 0.000 description 11
- XZWXFWBHYRFLEF-FSPLSTOPSA-N Ala-His Chemical compound C[C@H](N)C(=O)N[C@H](C(O)=O)CC1=CN=CN1 XZWXFWBHYRFLEF-FSPLSTOPSA-N 0.000 description 9
- 239000000284 extract Substances 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000010469 Glycine max Nutrition 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 238000007619 statistical method Methods 0.000 description 7
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 230000002708 enhancing effect Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 6
- 108090000765 processed proteins & peptides Proteins 0.000 description 6
- 229940024606 amino acid Drugs 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 description 4
- 150000007523 nucleic acids Chemical class 0.000 description 4
- 102000039446 nucleic acids Human genes 0.000 description 4
- 108020004707 nucleic acids Proteins 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000011002 quantification Methods 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 229940073490 sodium glutamate Drugs 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000019253 formic acid Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- ODHCTXKNWHHXJC-VKHMYHEASA-N 5-oxo-L-proline Chemical compound OC(=O)[C@@H]1CCC(=O)N1 ODHCTXKNWHHXJC-VKHMYHEASA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- XBJFCYDKBDVADW-UHFFFAOYSA-N acetonitrile;formic acid Chemical compound CC#N.OC=O XBJFCYDKBDVADW-UHFFFAOYSA-N 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- UQDJGEHQDNVPGU-UHFFFAOYSA-N serine phosphoethanolamine Chemical compound [NH3+]CCOP([O-])(=O)OCC([NH3+])C([O-])=O UQDJGEHQDNVPGU-UHFFFAOYSA-N 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000012138 yeast extract Substances 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
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 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
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- TYYLDKGBCJGJGW-UHFFFAOYSA-N L-tryptophan-L-tyrosine Natural products C=1NC2=CC=CC=C2C=1CC(N)C(=O)NC(C(O)=O)CC1=CC=C(O)C=C1 TYYLDKGBCJGJGW-UHFFFAOYSA-N 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 102000004160 Phosphoric Monoester Hydrolases Human genes 0.000 description 1
- 108090000608 Phosphoric Monoester Hydrolases Proteins 0.000 description 1
- ODHCTXKNWHHXJC-GSVOUGTGSA-N Pyroglutamic acid Natural products OC(=O)[C@H]1CCC(=O)N1 ODHCTXKNWHHXJC-GSVOUGTGSA-N 0.000 description 1
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- PITVQFJBUFDJDD-XEGUGMAKSA-N Trp-Ile Chemical compound C1=CC=C2C(C[C@H](N)C(=O)N[C@@H]([C@@H](C)CC)C(O)=O)=CNC2=C1 PITVQFJBUFDJDD-XEGUGMAKSA-N 0.000 description 1
- LYMVXFSTACVOLP-ZFWWWQNUSA-N Trp-Leu Chemical compound C1=CC=C2C(C[C@H]([NH3+])C(=O)N[C@@H](CC(C)C)C([O-])=O)=CNC2=C1 LYMVXFSTACVOLP-ZFWWWQNUSA-N 0.000 description 1
- TYYLDKGBCJGJGW-WMZOPIPTSA-N Trp-Tyr Chemical compound C([C@H](NC(=O)[C@H](CC=1C2=CC=CC=C2NC=1)N)C(O)=O)C1=CC=C(O)C=C1 TYYLDKGBCJGJGW-WMZOPIPTSA-N 0.000 description 1
- LWFWZRANSFAJDR-JSGCOSHPSA-N Trp-Val Chemical compound C1=CC=C2C(C[C@H](N)C(=O)N[C@@H](C(C)C)C(O)=O)=CNC2=C1 LWFWZRANSFAJDR-JSGCOSHPSA-N 0.000 description 1
- BMPPMAOOKQJYIP-WMZOPIPTSA-N Tyr-Trp Chemical compound C([C@H]([NH3+])C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C([O-])=O)C1=CC=C(O)C=C1 BMPPMAOOKQJYIP-WMZOPIPTSA-N 0.000 description 1
- ODHCTXKNWHHXJC-UHFFFAOYSA-N acide pyroglutamique Natural products OC(=O)C1CCC(=O)N1 ODHCTXKNWHHXJC-UHFFFAOYSA-N 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 239000000538 analytical sample Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010219 correlation analysis Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 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
- 235000013928 guanylic acid Nutrition 0.000 description 1
- 239000004226 guanylic acid Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229940043131 pyroglutamate Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004366 reverse phase liquid chromatography Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 108010080629 tryptophan-leucine Proteins 0.000 description 1
- 108010044292 tryptophyltyrosine Proteins 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
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- Seasonings (AREA)
Description
1)Ala−Hisを80μg/ml以上含有する液体調味料、
に関する。
本発明の液体調味料のベースとなる調味料としては、醤油または、醤油様調味料が挙げられる。「醤油」とは、天然醸造醤油(濃口醤油,淡口醤油,白醤油,溜醤油,再仕込醤油,生醤油等)、速醸醤油、アミノ酸混合醤油、これら天然醸造醤油若しくは速醸醤油を脱塩して得られる減塩醤油若しくは低食塩醤油等をいう。また、「醤油様調味料」は、「醤油」と同様の用途で用いられる調味料であり、「醤油」と同様の用途で用いるものであれば、醤油麹に由来する原料(例えば、大豆や小麦)が醤油様調味料の製造に使用されていなくてもよい。醤油様調味料には、果汁・野菜汁、エキス類、だし類、糖類、調味料、酒類、酸味料、香料等の副原料が混合されていてもよい。本発明においては、醤油または、醤油様調味料は1種を単独で又は2種以上を組み合わせて用いられる。
各種液体調味料中のジペプチドの検出
各種市販液体調味料32サンプル中のジペプチド含量を測定した。サンプルは、こいくちしょうゆ14種類、たまりしょうゆ2種類、しろしょうゆ1種類、海外製などその他の液体調味料15種類を測定した。測定は、下記方法に従って、ジペプチドを、LC−MS/MSを用いて検出した。分析は、0.1%ギ酸を含む水:メタノール=1:1の混合溶液で、液体調味料を100倍に希釈したものを分析サンプルとした。定量には、同じ分析条件で、各ジペプチド(受託合成品)を0.1ppm、1ppm、10ppmになるように、0.1%ギ酸を含む水:メタノール=1:1の混合溶液で調整した標準溶液を測定し、検量線を作成して行った。
(1)LC/MS:Shimazdu LC/MS−8030
(2)分離カラム:Discovery HS F5, 内径2.1mm、長さ150mm、粒子径3μm(Sigma−Aldrich社製)
(3)カラム温度:40℃
(4)移動相A:0.1%ギ酸水溶液
(5)移動相B:0.1%ギ酸 アセトニトリル
(6)流速:0.25mL/min
(7)溶出条件:溶出は、移動相A及び移動相Bの混合液を用いて行った。混合液に対する移動相Bの比率は以下の通り。0〜3分(2%)、3〜10分(2%〜30%)、10〜35分(30%)、35〜40分(30%〜50%)、40〜45分(100%)、45〜55分(2%)。
(8)イオン化:ESI ポジティブモード
検出された上記ジペプチドの中から旨味を増強するジペプチドを推定するために、統計解析を利用した。統計解析の中でも、相関分析において、説明変数を各ジペプチドの定量値、応答変数を各サンプルの官能評価で得られる定量的な旨味のデータを使うことで、相関の高いジペプチドを特定し、旨味増強の効果を予測できる。特に、部分最小二乗法は、多種類の説明変数がある場合、多重共線性の問題を回避でき有用である。
統計解析によって、旨味に影響するジぺプチドの特定を行うために、各種液体調味料の旨味を官能評価による定量データとして取得した。官能評価は、線尺度法を用い、訓練されたパネリスト13名が3回繰り返して評価した。
こいくちしょうゆ(キッコーマン株式会社)にAla−His(国産化学工業)を添加し、試作品1〜6を作成した。使用したしょうゆのAla−His濃度は20μg/mlであった。試作したAla−Hisの添加量を表16に示す。このジペプチド高含有調味料としょうゆを下記専門パネル4名により、官能評価を実施した。官能評価では、旨味と好ましいコクや厚み、好ましくない異味に対してコントロールと比較して、
1 差が無い、または弱い
2 やや強い
3 強い
4 非常に強い
という評価点をつけた。
Claims (2)
- ジペプチドαAla−Hisを80μg/ml以上含有する、醤油又は醤油様調味料。
- 請求項1に記載の醤油又は醤油様調味料を含有し、かつ、ジペプチドαAla−Hisを80μg/ml以上含有する、液体調味料。
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JP2013170040A JP6328389B2 (ja) | 2013-08-20 | 2013-08-20 | 液体調味料 |
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JP2013170040A JP6328389B2 (ja) | 2013-08-20 | 2013-08-20 | 液体調味料 |
Publications (2)
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JP2015039299A JP2015039299A (ja) | 2015-03-02 |
JP6328389B2 true JP6328389B2 (ja) | 2018-05-23 |
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JP7016133B1 (ja) | 2021-02-25 | 2022-02-04 | 株式会社Mizkan Holdings | 植物性タンパク質の分解物を含有する組成物及びその製造方法 |
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JPH08289760A (ja) * | 1995-04-21 | 1996-11-05 | Ajinomoto Co Inc | こく味付与剤 |
JP5680815B2 (ja) * | 2005-04-22 | 2015-03-04 | 焼津水産化学工業株式会社 | 塩化カリウム含有飲食品の製造方法、及び該製造方法によって得られた塩化カリウム含有飲食品 |
WO2007119741A1 (ja) * | 2006-04-11 | 2007-10-25 | Kyowa Hakko Kogyo Co., Ltd. | 新規甘味剤 |
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