JP6435134B2 - 液体調味料 - Google Patents
液体調味料 Download PDFInfo
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- JP6435134B2 JP6435134B2 JP2014166773A JP2014166773A JP6435134B2 JP 6435134 B2 JP6435134 B2 JP 6435134B2 JP 2014166773 A JP2014166773 A JP 2014166773A JP 2014166773 A JP2014166773 A JP 2014166773A JP 6435134 B2 JP6435134 B2 JP 6435134B2
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- salt
- leu
- liquid seasoning
- taste
- 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.)
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- 235000011194 food seasoning agent Nutrition 0.000 title claims description 50
- 239000007788 liquid Substances 0.000 title claims description 36
- 108010016626 Dipeptides Proteins 0.000 claims description 30
- VLDVBZICYBVQHB-IUCAKERBSA-N His-Val Chemical compound CC(C)[C@@H](C([O-])=O)NC(=O)[C@@H]([NH3+])CC1=CN=CN1 VLDVBZICYBVQHB-IUCAKERBSA-N 0.000 claims description 24
- 108010025306 histidylleucine Proteins 0.000 claims description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 description 46
- 235000019643 salty taste Nutrition 0.000 description 31
- 150000003839 salts Chemical class 0.000 description 21
- MMFKFJORZBJVNF-UWVGGRQHSA-N His-Leu Chemical compound CC(C)C[C@@H](C(O)=O)NC(=O)[C@@H](N)CC1=CN=CN1 MMFKFJORZBJVNF-UWVGGRQHSA-N 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 14
- 235000019640 taste Nutrition 0.000 description 13
- 239000004278 EU approved seasoning Substances 0.000 description 11
- 230000002708 enhancing effect Effects 0.000 description 11
- 238000000034 method Methods 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 11
- 108090000765 processed proteins & peptides Proteins 0.000 description 8
- 235000010469 Glycine max Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 6
- 238000007619 statistical method Methods 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- 230000001965 increasing effect Effects 0.000 description 5
- 102000004196 processed proteins & peptides Human genes 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 5
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000036961 partial effect Effects 0.000 description 4
- 238000011002 quantification Methods 0.000 description 4
- 235000019600 saltiness Nutrition 0.000 description 4
- 239000000523 sample Substances 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
- 108010009736 Protein Hydrolysates Proteins 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
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- WVRUNFYJIHNFKD-WDSKDSINSA-N Arg-Ala Chemical compound OC(=O)[C@H](C)NC(=O)[C@@H](N)CCCN=C(N)N WVRUNFYJIHNFKD-WDSKDSINSA-N 0.000 description 2
- XGDCYUQSFDQISZ-BQBZGAKWSA-N Leu-Ser Chemical compound CC(C)C[C@H](N)C(=O)N[C@@H](CO)C(O)=O XGDCYUQSFDQISZ-BQBZGAKWSA-N 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
- 230000000694 effects Effects 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 235000019608 salt taste sensations Nutrition 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
- 235000019583 umami taste Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- ODHCTXKNWHHXJC-VKHMYHEASA-N 5-oxo-L-proline Chemical compound OC(=O)[C@@H]1CCC(=O)N1 ODHCTXKNWHHXJC-VKHMYHEASA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-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
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 description 1
- UTJLXEIPEHZYQJ-UHFFFAOYSA-N Ornithine Natural products OC(=O)C(C)CCCN UTJLXEIPEHZYQJ-UHFFFAOYSA-N 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
- 230000002411 adverse Effects 0.000 description 1
- 239000000538 analytical sample Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000000470 constituent Substances 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
- 238000005516 engineering process Methods 0.000 description 1
- NTNZTEQNFHNYBC-UHFFFAOYSA-N ethyl 2-aminoacetate Chemical compound CCOC(=O)CN NTNZTEQNFHNYBC-UHFFFAOYSA-N 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- TWVKGYNQQAUNRN-UHFFFAOYSA-N isoleucyl-serine Chemical compound CCC(C)C(N)C(=O)NC(CO)C(O)=O TWVKGYNQQAUNRN-UHFFFAOYSA-N 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 230000000873 masking effect Effects 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
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229960003104 ornithine Drugs 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008569 process Effects 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
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000004366 reverse phase liquid chromatography Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Description
1)ジペプチドHis−Leuを2.0μg/ml以上、および/または、His−Valを10μg/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分〜3分(2%)、3分〜10分(2%〜30%)、10分〜35分(30%)、35分〜40分(30%〜50%)、40分〜45分(100%)、45分〜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塩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塩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、塩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、各呈味に影響するジぺプチドの特定を行うために、各液体調味料の塩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。
食塩5%減塩しょうゆ(キッコーマン社製)にHis−Leu、His−Val(国産化学社製)を添加し、試作品1〜13を作製した。His−Leu、His−Valの添加量を表16に示す。食塩5%減塩しょうゆには、His−Leuが0.8μg/ml、His−Valが2.9μg/ml含まれていた。このジペプチド高含有調味料としょうゆを専門パネル4名により、食塩5%減塩しょうゆをコントロールとして、官能評価を実施した。官能評価では、塩味について、コントロール(食塩5%減塩しょうゆ)に比べて、塩味が
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。評価点は、4名の専門パネルの付けた点数を平均した。塩味に対する官能評価を表16に示した。
減塩しょうゆ(キッコーマン製、食塩8%)にHis−Leu、His−Valを添加し、試作品14〜16を作製した。また、比較のためLeu−Ser(国産化学社製)を添加した試作品17を作製した。His−Leu、His−Valの添加量を表17に示す。このジペプチド高含有調味料としょうゆを専門パネル4名により、何も添加していない減塩しょうゆをコントロールとして、官能評価を実施した。官能評価では、塩味について、コントロール(減塩しょうゆ)に比べて、塩味が
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。塩味に対する官能評価を表17に示した。
Claims (1)
- 食塩を1.0〜8.0質量%含有し、かつ、ジペプチドHis−Leuを2.8μg/ml以上、および/または、ジペプチドHis−Valを52.9μg/ml以上含有する液体調味料。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2014166773A JP6435134B2 (ja) | 2013-08-20 | 2014-08-19 | 液体調味料 |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2013170039 | 2013-08-20 | ||
JP2013170039 | 2013-08-20 | ||
JP2014166773A JP6435134B2 (ja) | 2013-08-20 | 2014-08-19 | 液体調味料 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2015061523A JP2015061523A (ja) | 2015-04-02 |
JP6435134B2 true JP6435134B2 (ja) | 2018-12-05 |
Family
ID=52822248
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2014166773A Active JP6435134B2 (ja) | 2013-08-20 | 2014-08-19 | 液体調味料 |
Country Status (1)
Country | Link |
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JP (1) | JP6435134B2 (ja) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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KR20190038158A (ko) * | 2017-09-29 | 2019-04-08 | 주식회사 삼양사 | 간장 조성물 및 이의 제조방법 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002027944A (ja) * | 2000-07-12 | 2002-01-29 | Yamasa Shoyu Co Ltd | 淡色濃厚醤油の製造法 |
WO2008120726A1 (ja) * | 2007-03-30 | 2008-10-09 | Hiroshima University | 塩味増強剤、飲食品、および飲食品の製造方法 |
US8409653B2 (en) * | 2008-03-14 | 2013-04-02 | Nippon Suisan Kaisha, Ltd. | Salty taste enhancer and food or drink containing the same |
JP5531339B2 (ja) * | 2009-05-19 | 2014-06-25 | キッコーマン株式会社 | 濃縮醤油 |
-
2014
- 2014-08-19 JP JP2014166773A patent/JP6435134B2/ja active Active
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