JP7496914B1 - Acidic liquid seasoning, method for preventing oxidation of acidic liquid seasoning, antioxidant, method for reducing sourness, and sourness reducer - Google Patents
Acidic liquid seasoning, method for preventing oxidation of acidic liquid seasoning, antioxidant, method for reducing sourness, and sourness reducer Download PDFInfo
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- JP7496914B1 JP7496914B1 JP2023078179A JP2023078179A JP7496914B1 JP 7496914 B1 JP7496914 B1 JP 7496914B1 JP 2023078179 A JP2023078179 A JP 2023078179A JP 2023078179 A JP2023078179 A JP 2023078179A JP 7496914 B1 JP7496914 B1 JP 7496914B1
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- fermented soybean
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Landscapes
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Abstract
【課題】人工的な食品添加物を用いずに、長期保存後であっても、油脂由来の酸化臭の発生を抑制できる酸性液状調味料の提供。【解決手段】本発明の酸性液状調味料は、少なくとも、酢酸、食用油脂及び水を含有する酸性液状調味料であって、前記食用油脂の含有量が、前記酸性液状調味料全体に対して１０質量％以上９０質量％以下であり、前記酢酸の含有量が、前記酸性液状調味料全体に対して０．１質量％以上５．０質量％以下であり、前記酸性液状調味料が、発酵大豆水溶性多糖類をさらに含み、前記発酵大豆水溶性多糖類が、下記の特性：ｉ）分子量が３×１０３以上１０×１０４以下であること、を有することを特徴とするものである。【選択図】なし[Problem] To provide an acidic liquid seasoning that can suppress the generation of oxidized odor derived from fats and oils even after long-term storage without using artificial food additives. [Solution] The acidic liquid seasoning of the present invention is an acidic liquid seasoning containing at least acetic acid, edible fats and oils, and water, wherein the content of the edible fats and oils is 10% by mass or more and 90% by mass or less based on the total amount of the acidic liquid seasoning, the content of the acetic acid is 0.1% by mass or more and 5.0% by mass or less based on the total amount of the acidic liquid seasoning, and the acidic liquid seasoning further contains fermented soybean water-soluble polysaccharides, which have the following property: i) a molecular weight of 3 x 103 or more and 10 x 104 or less. [Selected Figure] None
Description
本発明は、酸性液状調味料に関し、詳細には、少なくとも、酢酸、食用油脂及び水を含有する酸性液状調味料に関する。また、本発明は、酸性液状調味料の酸化防止方法、酸化防止剤、酸味低減方法、及び酸味低減剤にも関する。 The present invention relates to an acidic liquid seasoning, and more specifically, to an acidic liquid seasoning containing at least acetic acid, edible oil and fat, and water. The present invention also relates to a method for preventing oxidation of an acidic liquid seasoning, an antioxidant, a method for reducing sourness, and an agent for reducing sourness.
酸性液状調味料は、含有成分が保存中に酸化される結果、風味の変化が生じたり、変質や変色が生じたりすることがある。特に食用油脂を含むものは、油脂由来の酸化臭を強く感じてしまうという課題があった。そこで、油脂の酸化を防止するために、例えば、エチレンジアミン四酢酸・カルシウム・２ナトリウム（ＥＤＴＡ・Ｃａ２Ｎａ）等の人工的な食品添加物が添加されてきた。 Acidic liquid seasonings can change in flavor, deteriorate, or become discolored as a result of the components they contain being oxidized during storage. In particular, those that contain edible oils and fats have the problem of a strong oxidized odor from the oils and fats. Therefore, artificial food additives such as calcium disodium ethylenediaminetetraacetate (EDTA-Ca2Na) have been added to prevent the oxidation of the oils and fats.
しかしながら、近年、食品添加物として使用される化学物質が生体内に及ぼす影響が問題となっている。また、近年、消費者は人工的な食品添加物の使用を避ける傾向にある。このため、食品への化学物質の使用をできる限り避けることが求められている。このような技術的課題に対して、酸性水中油型乳化食品に、プロテアーゼを用いて卵白を加水分解して得られる卵白加水分解物を配合することにより、酸化の進行および風味の変化を抑制することが提案されている（特許文献１参照）。しかしながら、依然として、エチレンジアミン四酢酸・カルシウム・２ナトリウム等の人工的な食品添加物を用いずに、長期保存後であっても、油脂由来の酸化臭の発生を抑制できる酸性液状調味料が求められている。 However, in recent years, the effects of chemical substances used as food additives on the living body have become an issue. In addition, in recent years, consumers have tended to avoid the use of artificial food additives. For this reason, it is necessary to avoid the use of chemical substances in food as much as possible. In response to this technical issue, it has been proposed to suppress the progression of oxidation and changes in flavor by blending egg white hydrolysate obtained by hydrolyzing egg white with protease into an acidic oil-in-water emulsified food (see Patent Document 1). However, there is still a demand for acidic liquid seasonings that can suppress the generation of oxidized odors derived from oils and fats even after long-term storage without using artificial food additives such as calcium disodium ethylenediaminetetraacetate.
したがって、本発明の目的は、エチレンジアミン四酢酸・カルシウム・２ナトリウム等の人工的な食品添加物を用いずに、長期保存後であっても、油脂由来の酸化臭の発生を抑制できる酸性液状調味料を提供することである。 Therefore, the object of the present invention is to provide an acidic liquid seasoning that can suppress the generation of oxidized odors derived from fats and oils even after long-term storage without using artificial food additives such as ethylenediaminetetraacetic acid, calcium, and disodium salt.
そこで、本発明者らは、上記課題を解決するために、誠意研究を進めたところ、少なくとも、酢酸、食用油脂及び水を含有する酸性液状調味料に特定の発酵大豆水溶性多糖類を配合することで、意外にも、長期保存後の油脂由来の酸化臭の発生を抑制し、かつ、酢酸由来の酸味をマスキングできる酸性液状調味料が得られることを知見した。本発明者らは、かかる知見に基づいて本発明を完成するに至った。 The inventors have therefore conducted sincere research to solve the above problems, and have unexpectedly discovered that by blending a specific fermented soybean water-soluble polysaccharide with an acidic liquid seasoning containing at least acetic acid, edible oils and fats, and water, it is possible to obtain an acidic liquid seasoning that can suppress the generation of oxidized odor derived from oils and fats after long-term storage and can mask the sourness derived from acetic acid. Based on this discovery, the inventors have completed the present invention.
すなわち、本発明によれば、以下の発明が提供される。
［１］ 少なくとも、酢酸、食用油脂及び水を含有する酸性液状調味料であって、
前記食用油脂の含有量が、前記酸性液状調味料全体に対して１０質量％以上９０質量％以下であり、
前記酢酸の含有量が、前記酸性液状調味料全体に対して０．１質量％以上５．０質量％以下であり、
前記酸性液状調味料が、発酵大豆水溶性多糖類をさらに含み、
前記発酵大豆水溶性多糖類が、下記の特性：
ｉ）分子量が３×１０３以上１０×１０４以下であること、
を有することを特徴とする、
酸性液状調味料。
［２］ 前記発酵大豆水溶性多糖類の含有量が、前記食用油脂の含有量１００質量部に対して、０．００１質量部以上であることを特徴とする、
［１］に記載の酸性液状調味料。
［３］ 前記発酵大豆水溶性多糖類の含有量が、前記酸性液状調味料全体に対して０．００１質量％以上１．０質量％以下であることを特徴とする、
［１］または［２］に記載の酸性液状調味料。
［４］ 前記発酵大豆水溶性多糖類が、麹発酵大豆水溶性多糖類であることを特徴とする、
［１］～［３］のいずれかに記載の酸性液状調味料。
［５］ 前記発酵大豆水溶性多糖類が、下記の特性：
ｉｉ）下記の酸性卵黄液酸化モデル系の試験方法で評価した発酵大豆水溶性多糖類の抗酸化活性は、無添加対照区を１００とした場合に対して１１０以上であること、
を有することを特徴とする、
［１］～［４］のいずれかに記載の酸性液状調味料。
［酸性卵黄液酸化モデル系の試験方法］
（１）卵黄１０ｇを蒸留水１３０ｇで希釈した後、６０℃で３分間加熱した希釈卵黄溶液を得る。この希釈卵黄溶液に氷酢酸を加えてｐＨ４．０に調整し、酸性卵黄溶液とする（卵黄固形分１％含有）。続いて、抗酸化活性を評価する試料を蒸留水で分散した分散液を、酸性卵黄溶液に添加し、これを試験溶液とする。このとき、前記試験溶液における試料量が前記酸性卵黄溶液に含まれるＦｅ含量の１００倍となるように、前記分散液の試料濃度及び添加量を調整する（以下式）。
式：（試料量）／（前記酸性卵黄溶液のＦｅ含量）＝１００（ｗ／ｗ）
（２）スクリューキャップ付き１５ｍＬ容試験管に、前記試験溶液を１０ｍＬ入れ、空気が流通する状態で、暗所、５５℃にて６５時間インキュベートする。この試験溶液から２００μＬを試験管に取り、エーテル／エタノール（１：３，ｖ／ｖ）混合溶液３ｍLを加えて撹拌後、１，２００×ｇで５分間遠心分離する。この上清の蛍光強度（Ｅｘ３６０ｎｍ，Ｅｍ４４０ｎｍ）を蛍光分光光度計にて測定する。
（３）蛍光強度は硫酸キニーネを０．１Ｎ硫酸で１μｇ／ｍＬに希釈した溶液の測定値を１００とした場合の相対蛍光強度値を用いる。本願発明における抗酸化活性は、以下の計算式で算出される。
抗酸化活性＝｛（無添加対照区の相対蛍光強度）／（各試料区の相対蛍光強度）｝×１００
［６］ 卵黄、加工澱粉、及び植物性蛋白質からなる群から選択される少なくとも１種である乳化材をさらに含むことを特徴とする、
［１］～［５］のいずれかに記載の酸性液状調味料。
［７］ 前記酸性液状調味料のｐＨが２．０以上４．５以下であることを特徴とする、
［１］～［６］のいずれかに記載の酸性液状調味料。
［８］ 前記酸性液状調味料が、マヨネーズ様調味料であることを特徴とする、
［１］～［７］のいずれかに記載の酸性液状調味料。
［９］ ［１］～［８］のいずれかに記載の酸性液状調味料を含有する食品。
［１０］ 酸性液状調味料の酸化を防止する方法であって、
酸性液状調味料に、下記の特性：
ｉ）分子量が３×１０３以上１０×１０４以下であること、
を有する発酵大豆水溶性多糖類を添加することを特徴とする、酸化防止方法。
［１１］ 下記の特性：
ｉ）分子量が３×１０３以上１０×１０４以下であること、
を有する発酵大豆水溶性多糖類を有効成分とすることを特徴とする、酸性液状調味料用酸化防止剤。
［１２］ 酸性液状調味料の酸味を低減する方法であって、
酸性液状調味料に、下記の特性：
ｉ）分子量が３×１０３以上１０×１０４以下であること、
を有する発酵大豆水溶性多糖類を添加することを特徴とする、酸味低減方法。
［１３］ 下記の特性：
ｉ）分子量が３×１０３以上１０×１０４以下であること、
を有する発酵大豆水溶性多糖類を有効成分とすることを特徴とする、酸性液状調味料用酸味低減剤。
That is, according to the present invention, the following inventions are provided.
[1] An acidic liquid seasoning containing at least acetic acid, edible oil and fat, and water,
The content of the edible oil and fat is 10% by mass or more and 90% by mass or less based on the total amount of the acidic liquid seasoning,
The content of the acetic acid is 0.1% by mass or more and 5.0% by mass or less based on the total amount of the acidic liquid seasoning,
The acidic liquid seasoning further contains fermented soybean water-soluble polysaccharides,
The fermented soybean water-soluble polysaccharides have the following characteristics:
i) the molecular weight is 3×10 or more and 10×10 or less ;
Characterized in that it has
Acidic liquid seasoning.
[2] The content of the fermented soybean water-soluble polysaccharide is 0.001 parts by mass or more per 100 parts by mass of the edible oil or fat,
The acidic liquid seasoning according to [1].
[3] The content of the fermented soybean water-soluble polysaccharide is 0.001% by mass or more and 1.0% by mass or less based on the total amount of the acidic liquid seasoning.
The acidic liquid seasoning according to [1] or [2].
[4] The fermented soybean water-soluble polysaccharide is a koji-fermented soybean water-soluble polysaccharide,
[1] - [3] The acidic liquid seasoning according to any one of the above.
[5] The fermented soybean water-soluble polysaccharide has the following characteristics:
ii) The antioxidant activity of the fermented soybean water-soluble polysaccharides evaluated by the following acidic egg yolk oxidation model test method is 110 or more, with the non-added control being set at 100;
Characterized in that it has
[1] - [4] The acidic liquid seasoning according to any one of the above.
[Test method for acidic egg yolk oxidation model system]
(1) 10 g of egg yolk is diluted with 130 g of distilled water, and then heated at 60° C. for 3 minutes to obtain a diluted egg yolk solution. Glacial acetic acid is added to this diluted egg yolk solution to adjust the pH to 4.0 to obtain an acidic egg yolk solution (containing 1% egg yolk solids). Next, a dispersion of a sample to be evaluated for antioxidant activity is dispersed in distilled water, and the dispersion is added to obtain a test solution. At this time, the sample concentration and amount added in the dispersion are adjusted so that the amount of sample in the test solution is 100 times the Fe content contained in the acidic egg yolk solution (following formula).
Formula: (sample amount)/(Fe content of the acidic egg yolk solution)=100 (w/w)
(2) 10 mL of the test solution is placed in a 15 mL test tube with a screw cap, and incubated in the dark at 55° C. for 65 hours with air circulating. 200 μL of the test solution is taken into a test tube, 3 mL of a mixed solution of ether/ethanol (1:3, v/v) is added, and the mixture is stirred and centrifuged at 1,200×g for 5 minutes. The fluorescence intensity (Ex 360 nm, Em 440 nm) of the supernatant is measured using a fluorescence spectrophotometer.
(3) The fluorescence intensity is the relative fluorescence intensity value when the measured value of a solution of quinine sulfate diluted to 1 μg/mL with 0.1 N sulfuric acid is taken as 100. The antioxidant activity in the present invention is calculated by the following formula.
Antioxidant activity = {(relative fluorescence intensity of non-added control) / (relative fluorescence intensity of each sample)} x 100
[6] The food product further comprises at least one emulsifying agent selected from the group consisting of egg yolk, modified starch, and vegetable protein.
[1] - [5] The acidic liquid seasoning according to any one of the above.
[7] The acidic liquid seasoning has a pH of 2.0 or more and 4.5 or less.
The acidic liquid seasoning according to any one of [1] to [6].
[8] The acidic liquid seasoning is a mayonnaise-like seasoning,
[1] - [7] The acidic liquid seasoning according to any one of the above.
[9] A food product comprising the acidic liquid seasoning according to any one of [1] to [8].
[10] A method for preventing oxidation of an acidic liquid seasoning, comprising:
The acidic liquid seasoning has the following characteristics:
i) the molecular weight is 3×10 or more and 10×10 or less ;
A method for preventing oxidation, comprising adding a fermented soybean water-soluble polysaccharide having the formula:
[11] having the following characteristics:
i) the molecular weight is 3×10 or more and 10×10 or less ;
1. An antioxidant for use in acidic liquid seasonings, comprising as an active ingredient a fermented soybean water-soluble polysaccharide having the formula:
[12] A method for reducing the sourness of an acidic liquid seasoning, comprising:
The acidic liquid seasoning has the following characteristics:
i) the molecular weight is 3×10 or more and 10×10 or less ;
A method for reducing sourness, comprising adding a fermented soybean water-soluble polysaccharide having the formula:
[13] having the following characteristics:
i) the molecular weight is 3×10 or more and 10×10 or less ;
The acidity reducer for acidic liquid seasonings is characterized in that it contains as an active ingredient a fermented soybean water-soluble polysaccharide having the formula:
本発明によれば、長期保存後の油脂由来の酸化臭の発生を抑制し、かつ、酢酸由来の酸味をマスキングできる酸性液状調味料を提供することができる。このような酸性液状調味料は消費者の食欲を惹起することができ、酸性液状調味料のさらなる市場拡大が期待できる。 According to the present invention, it is possible to provide an acidic liquid seasoning that can suppress the generation of oxidized odor derived from fats and oils after long-term storage and can mask the sour taste derived from acetic acid. Such an acidic liquid seasoning can stimulate the appetite of consumers, and further expansion of the market for acidic liquid seasonings can be expected.
＜酸性液状調味料＞
本発明の酸性液状調味料は、少なくとも、特定量の酢酸、特定量の食用油脂及び水を含有するものであって、発酵大豆水溶性多糖類を含み、乳化材、増粘剤、及び他の原料等をさらに含んでもよい。酸性液状調味料は、乳化状であってもよく、分離状であってもよい。酸性液状調味料は、乳化状の場合、水中油型（Ｏ／Ｗ型）エマルションやＷ／Ｏ／Ｗ型複合エマルションの構成を有してもよく、水中油型（Ｏ／Ｗ型）エマルションの構成が好適である。酸性液状調味料は、乳化状の場合、少なくとも一部に乳化相を有すればよく、全部が乳化状態であってもよいし、乳化状態の部分の上に油相が積層されている状態であってもよい。
<Acidic liquid seasoning>
The acidic liquid seasoning of the present invention contains at least a specific amount of acetic acid, a specific amount of edible fat and oil, and water, and may further contain fermented soybean water-soluble polysaccharides, an emulsifier, a thickener, and other raw materials. The acidic liquid seasoning may be in an emulsified state or in a separated state. When the acidic liquid seasoning is in an emulsified state, it may have a configuration of an oil-in-water (O/W) emulsion or a W/O/W composite emulsion, and an oil-in-water (O/W) emulsion is preferable. When the acidic liquid seasoning is in an emulsified state, it is sufficient that at least a part of it has an emulsified phase, and it may be entirely in an emulsified state, or an oil phase may be layered on the emulsified part.
酸性液状調味料としては、前記の課題がより顕著である点から、マヨネーズ様調味料であることが好適である。マヨネーズ様調味料としては、マヨネーズやドレッシング等を挙げることができる。食品表示基準では、ドレッシングのうち粘度が３０Ｐａ・ｓ以上が半固体状ドレッシングと呼ばれる。その中で卵黄等決められた原料を用い、水分含量が３０質量％以下、油脂含量が６５質量％以上のものがマヨネーズである。本発明におけるマヨネーズ様調味料には、食品表示基準で定めるマヨネーズと類似の性状（例えば、味、外観、主原料等）を有しながら成分組成が食品表示基準に合致しない類似商品群も含まれる。 The acidic liquid seasoning is preferably a mayonnaise-like seasoning, since the above-mentioned problems are more pronounced. Examples of mayonnaise-like seasonings include mayonnaise and dressings. According to the Food Labeling Standards, dressings with a viscosity of 30 Pa·s or more are called semi-solid dressings. Among them, mayonnaise is a dressing that uses specified ingredients such as egg yolk, has a water content of 30 mass% or less, and an oil and fat content of 65 mass% or more. The mayonnaise-like seasoning of the present invention also includes a group of similar products that have similar properties (e.g., taste, appearance, main ingredients, etc.) to mayonnaise as defined by the Food Labeling Standards, but whose ingredient composition does not conform to the Food Labeling Standards.
酸性液状調味料の水分含量は、特に限定されずに他の成分の含有量に応じて適宜設定することができる。酸性液状調味料の水分含量は、例えば５質量％以上８０質量％以下であり、下限値は好ましくは８質量％以上であり、より好ましくは１０質量％以上であり、また、上限値は好ましくは６０質量％以下であり、より好ましくは５０質量％以下であり、さらに好ましくは４０質量％以下である。なお、本発明における水分は、配合した水の量に限られず、他の原料由来のものも含まれる。 The moisture content of the acidic liquid seasoning is not particularly limited and can be set appropriately depending on the content of other ingredients. The moisture content of the acidic liquid seasoning is, for example, 5% by mass or more and 80% by mass or less, with the lower limit being preferably 8% by mass or more, more preferably 10% by mass or more, and the upper limit being preferably 60% by mass or less, more preferably 50% by mass or less, and even more preferably 40% by mass or less. Note that the moisture content in the present invention is not limited to the amount of water added, and also includes moisture derived from other raw materials.
酸性液状調味料のｐＨは、例えば２．０以上４．５以下であり、下限値は好ましくは２．３以上であり、より好ましくは２．５以上であり、また、上限値は好ましくは４．３以下であり、より好ましくは４．０以下である。酸性液状調味料のｐＨが上記範囲内であれば、酸性液状調味料の微生物発生を制御して保存性を高めながら、酸性液状調味料の風味を良好にすることができる。なお、酸性液状調味料のｐＨの値は、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いて測定した値である。 The pH of the acidic liquid seasoning is, for example, 2.0 or more and 4.5 or less, with the lower limit being preferably 2.3 or more and more preferably 2.5 or more, and the upper limit being preferably 4.3 or less and more preferably 4.0 or less. If the pH of the acidic liquid seasoning is within the above range, the flavor of the acidic liquid seasoning can be improved while controlling the microbial growth in the acidic liquid seasoning and improving the shelf life. The pH value of the acidic liquid seasoning is a value measured using a pH meter (tabletop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 20°C.
酸性液状調味料の２５℃における粘度は特に限定されず、例えば５０ｍＰａ・ｓ以上２０００Ｐａ・ｓ以下であり、下限値は好ましくは１０００ｍＰａ・ｓ以上であり、より好ましくは３０００ｍＰａ・ｓ以上であり、また、上限値は好ましくは１５００Ｐａ・ｓ以下であり、より好ましくは１０００Ｐａ・ｓ以下である。酸性液状調味料に上記数値範囲内の粘度を付与することで、酸性液状調味料の風味をより感じることができる。
なお、粘度の測定方法は、ＢＨ形粘度計を使用し、品温２５℃、回転数１０ｒｐｍの条件で、粘度が１０００ｍＰａ・ｓ未満のとき：ローターＮｏ.１、１０００ｍＰａ・ｓ以上４０００ｍＰａ・ｓ未満のとき：ローターＮｏ. ２、４０００ｍＰａ・ｓ以上１００００ｍＰａ・ｓ未満のとき：ローターＮｏ．３、１００００ｍＰａ・ｓ以上２００００ｍＰａ・ｓ未満のとき：ローターＮｏ．４、２００００ｍＰａ・ｓ以上４００００ｍＰａ・ｓ未満のとき：ローターＮｏ．５を使用し、品温２５℃、回転数２ｒｐｍの条件で、粘度が４０Ｐａ・ｓ以上１００Ｐａ・ｓ未満のとき：ローターＮｏ．４、粘度が１００Ｐａ・ｓ以上２００Ｐａ・ｓ未満のとき：ローターＮｏ．５、粘度が２００Ｐａ・ｓ以上５００Ｐａ・ｓ未満のとき：ローターＮｏ．６、粘度が５００Ｐａ・ｓ以上のとき：ローターＮｏ．７を使用し、測定開始後ローターが１分間回転した時の示度により算出した値である。
The viscosity of the acidic liquid seasoning at 25° C. is not particularly limited and is, for example, 50 mPa·s or more and 2000 Pa·s or less, with the lower limit being preferably 1000 mPa·s or more and more preferably 3000 mPa·s or more, and the upper limit being preferably 1500 Pa·s or less and more preferably 1000 Pa·s or less. By imparting a viscosity within the above numerical range to the acidic liquid seasoning, the flavor of the acidic liquid seasoning can be more clearly felt.
The viscosity was measured using a BH type viscometer at a product temperature of 25° C. and a rotation speed of 10 rpm. When the viscosity was less than 1000 mPa·s, rotor No. 1 was used, when the viscosity was 1000 mPa·s or more and less than 4000 mPa·s, rotor No. 2 was used, when the viscosity was 1000 mPa·s or more and less than 4000 mPa·s, rotor No. 3 was used, when the viscosity was 10000 mPa·s or more and less than 20000 mPa·s, rotor No. 4 was used, and when the viscosity was 20000 mPa·s or more and less than 40000 mPa·s, rotor No. 5 was used. The product temperature was 25° C. and the rotation speed was 2 rpm. When the viscosity was 40 Pa·s or more and less than 100 Pa·s, rotor No. 4 was used, and when the viscosity was 100 Pa·s or more and less than 200 Pa·s, rotor No. When the viscosity is 200 Pa·s or more and less than 500 Pa·s, rotor No. 6 is used, and when the viscosity is 500 Pa·s or more, rotor No. 7 is used. The value is calculated from the reading when the rotor has rotated for 1 minute after the start of measurement.
（酢酸）
酢酸の含有量は、酸性液状調味料全体に対して、０．１質量％以上５．０質量％以下であり、下限値は好ましくは０．２質量％以上であり、より好ましくは０．３質量％以上であり、また、上限値は好ましくは４．０質量％以下であり、より好ましくは３．０質量％以下である。酸性液状調味料中の酢酸の含有量が上記範囲内であれば、酸性液状調味料の微生物発生を制御して保存性を高めながら、酸性液状調味料の風味を良好にすることができる。
(Acetic acid)
The content of acetic acid is 0.1% by mass or more and 5.0% by mass or less based on the total amount of the acidic liquid seasoning, with the lower limit being preferably 0.2% by mass or more, more preferably 0.3% by mass or more, and the upper limit being preferably 4.0% by mass or less, more preferably 3.0% by mass or less. If the content of acetic acid in the acidic liquid seasoning is within the above range, it is possible to improve the flavor of the acidic liquid seasoning while controlling microbial growth in the acidic liquid seasoning and increasing the shelf life.
（食用油脂）
酸性液状調味料に配合する食用油脂は、特に限定されず従来公知の食用油脂を用いることができる。具体的には、食用油脂として、例えば、菜種油、大豆油、コーン油、パーム油、綿実油、ひまわり油、サフラワー油、胡麻油、オリーブ油、亜麻仁油、米油、椿油、荏胡麻油、グレープシードオイル、ピーナッツオイル、アーモンドオイル、アボカドオイル等の植物油脂、魚油、牛脂、豚脂、鶏脂、又はＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、エステル交換油等のような化学的あるいは酵素的処理等を施して得られる油脂等を用いることができる。これらの中でも植物油脂を用いることが好ましく、菜種油、大豆油、コーン油、パーム油、またはこれらの混合油を用いることがより好ましい。
(Edible oils and fats)
The edible oils and fats to be blended in the acidic liquid seasoning are not particularly limited, and conventionally known edible oils and fats can be used.Specifically, as edible oils and fats, for example, vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, palm oil, cottonseed oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla oil, grape seed oil, peanut oil, almond oil, avocado oil, fish oil, beef tallow, lard, chicken fat, or oils and fats obtained by chemical or enzymatic treatment such as MCT (medium chain triglyceride), diglyceride, hardened oil, transesterified oil, etc. can be used.Among these, vegetable oils and fats are preferably used, and rapeseed oil, soybean oil, corn oil, palm oil, or a mixture thereof is more preferably used.
食用油脂の含有量は、酸性液状調味料全体に対して、１０質量％以上９０質量％以下であり、下限値は好ましくは３０質量％以上であり、より好ましくは４０質量％以上であり、さらに好ましくは５０質量％以上であり、また、上限値は好ましくは８５質量％以下であり、より好ましくは８０質量％以下である。酸性液状調味料中の油脂の含有量が上記範囲内であれば、油由来のコク味を十分に感じることができる。 The content of edible fats and oils is 10% by mass or more and 90% by mass or less based on the total amount of the acidic liquid seasoning, with the lower limit being preferably 30% by mass or more, more preferably 40% by mass or more, and even more preferably 50% by mass or more, and the upper limit being preferably 85% by mass or less, and more preferably 80% by mass or less. If the content of fats and oils in the acidic liquid seasoning is within the above range, the full-bodied taste derived from the oil can be fully felt.
（発酵大豆水溶性多糖類）
本発明において、「発酵大豆水溶性多糖類」とは、大豆成分の発酵分解物に含まれる水溶性多糖類である。発酵大豆水溶性多糖類としては例えば、大豆由来の、ガラクツロン酸を主成分とする大豆ペクチンを麹菌などの微生物あるいは酵素によって発酵させた分解物から得られる水溶性多糖類等が挙げられる。
(Fermented soybean water-soluble polysaccharides)
In the present invention, the term "fermented soybean water-soluble polysaccharides" refers to water-soluble polysaccharides contained in the fermentation hydrolysis product of soybean components. Examples of fermented soybean water-soluble polysaccharides include water-soluble polysaccharides obtained from the hydrolysis product of soybean pectin, which is derived from soybeans and contains galacturonic acid as the main component, fermented by microorganisms such as Aspergillus oryzae or by enzymes.
本発明において、酸性液状調味料には、食品や食品原料から発酵大豆水溶性多糖類として分画ないし分離したものを添加してもよいし、発酵大豆水溶性多糖類が含まれている食品や食品原料自体を添加してもよい。
また、発酵大豆水溶性多糖類が含まれている食品や食品原料としては、市販品を用いることができる。例えば、市販品としては、「大豆発酵多糖類」（ヒガシマル醤油（株）製）、「大豆発酵多糖類粉末Ｈ」（ヒガシマル醤油（株）製）等が挙げられる。酸性液状調味料には、当該市販品に含まれる発酵大豆水溶性多糖類を分画ないし分離したものを添加してもよいし、当該市販品自体を添加してもよい。
In the present invention, the acidic liquid seasoning may contain fermented soybean water-soluble polysaccharides fractionated or separated from foods or food ingredients, or the foods or food ingredients themselves containing fermented soybean water-soluble polysaccharides may be added.
In addition, commercially available products can be used as foods or food ingredients containing fermented soybean water-soluble polysaccharides. For example, commercially available products include "Fermented Soybean Polysaccharides" (Higashimaru Shoyu Co., Ltd.) and "Fermented Soybean Polysaccharide Powder H" (Higashimaru Shoyu Co., Ltd.). The acidic liquid seasoning may contain a fraction or separated fermented soybean water-soluble polysaccharide contained in the commercially available product, or the commercially available product itself may be added.
発酵大豆水溶性多糖類としては、キシロース含有量が多いもの（例えば、構成糖当たり５質量％以上、好ましくは１０質量％以上３０質量％以下）を用いることが好ましい。さらに、発酵大豆水溶性多糖類は、以下の特性（ｉ）を有し、好ましくは（ｉｉ）を有する。 It is preferable to use fermented soybean water-soluble polysaccharides with a high xylose content (e.g., 5% by mass or more, preferably 10% by mass or more and 30% by mass or less per constituent sugar). Furthermore, the fermented soybean water-soluble polysaccharides have the following characteristic (i), and preferably (ii).
（ｉ）分子量
発酵大豆水溶性多糖類の分子量は３×１０３以上１０×１０４以下である。発酵大豆水溶性多糖類の分子量は、４×１０３以上であってもよく、また、５×１０３以上であってもよく、また、好ましくは５×１０４以下であり、より好ましくは３×１０４以下である。発酵大豆水溶性多糖類の分子量が上記数値範囲内であれば、長期保存後であっても、油脂由来の酸化臭の発生を抑制し、かつ、酢酸由来の酸味をマスキングすることができる。
発酵大豆水溶性多糖類の分子量は従来公知の高速液体クロマトグラフ法（ＨＰＬＣ法）により測定することができる。
(i) Molecular weight The molecular weight of the fermented soybean water-soluble polysaccharide is 3 x 10 3 or more and 10 x 10 4 or less. The molecular weight of the fermented soybean water-soluble polysaccharide may be 4 x 10 3 or more, or may be 5 x 10 3 or more, and is preferably 5 x 10 4 or less, and more preferably 3 x 10 4 or less. If the molecular weight of the fermented soybean water-soluble polysaccharide is within the above numerical range, it is possible to suppress the generation of oxidized odor derived from fats and oils, and to mask the sour taste derived from acetic acid, even after long-term storage.
The molecular weight of the fermented soybean water-soluble polysaccharides can be measured by a conventionally known high performance liquid chromatography method (HPLC method).
（ｉｉ）抗酸化活性
酸性卵黄液酸化モデル系による発酵大豆水溶性多糖類の抗酸化活性は、例えば、無添加対照区を１００とした場合に対して１１０以上である。
発酵大豆水溶性多糖類の抗酸化活性は、好ましくは１１５以上であり、より好ましくは１２５以上である。発酵大豆水溶性多糖類の抗酸化活性が、上記数値以上であれば、長期保存後の油脂由来の酸化臭の発生を抑制することができる。
本発明において、「酸性卵黄液酸化モデル系による抗酸化活性の評価」とは、本発明者らによる文献「H. Kobayashiら、Egg white hydrolysate inhibits oxidation in mayonnaise and a model system, Bioscience, Biotechnology, and Biochemistry, 81:6, 1206-1215, (2017)、DOI: 10.1080/09168451.2017.1290519」に記載の方法に準じて行う。具体的には、酸性卵黄液酸化モデル系による発酵大豆水溶性多糖類の抗酸化活性は、以下の試験方法により行って得られた値である。
［酸性卵黄液酸化モデル系試験方法］
（１）卵黄１０ｇを蒸留水１３０ｇで希釈した後、６０℃で３分間加熱した希釈卵黄溶液を得る。この希釈卵黄溶液に氷酢酸を加えてｐＨ４．０に調整し、酸性卵黄溶液とする（卵黄固形分１％含有）。続いて、抗酸化活性を評価する試料を蒸留水で分散した分散液を、酸性卵黄溶液に添加し、これを試験溶液とする。このとき、前記試験溶液における試料量が前記酸性卵黄溶液に含まれるＦｅ含量の１００倍となるように、前記分散液の試料濃度及び添加量を調整する（以下式）。
式：（試料量）／（前記酸性卵黄溶液のＦｅ含量）＝１００（ｗ／ｗ）
（２）スクリューキャップ付き１５ｍＬ容試験管に、前記試験溶液を１０ｍＬ入れ、空気が流通する状態で、暗所、５５℃にて６５時間インキュベートする。ここから２００μＬを試験管に取り、エーテル／エタノール（１：３，ｖ／ｖ）混合溶液３ｍLを加えて撹拌後、１，２００×ｇで５分間遠心分離する。この上清の蛍光強度（Ｅｘ３６０ｎｍ，Ｅｍ４４０ｎｍ）を蛍光分光光度計にて測定する。
（３）蛍光強度は硫酸キニーネを０．１Ｎ硫酸で１μｇ／ｍＬに希釈した溶液の測定値を１００とした場合の相対蛍光強度値を用いる。本願発明における抗酸化活性は、以下の計算式で算出される。
抗酸化活性＝｛（無添加対照区の相対蛍光強度）／（各試料区の相対蛍光強度）｝×１００
抗酸化活性は無添加対照区を１００とした場合の値であり、この値が大きいほど抗酸化活性が高いことを示す。
(ii) Antioxidant Activity The antioxidant activity of the fermented soybean water-soluble polysaccharides in an acidic egg yolk oxidation model system is, for example, 110 or more, relative to 100 for a non-additive control.
The antioxidant activity of the fermented soybean water-soluble polysaccharide is preferably not less than 115, more preferably not less than 125. If the antioxidant activity of the fermented soybean water-soluble polysaccharide is equal to or greater than the above-mentioned value, the generation of oxidized odor derived from fats and oils after long-term storage can be suppressed.
In the present invention, "evaluation of antioxidant activity using an acidic egg yolk liquid oxidation model system" is performed in accordance with the method described in the literature by the present inventors "H. Kobayashi et al., Egg white hydrolysate inhibits oxidation in mayonnaise and a model system, Bioscience, Biotechnology, and Biochemistry, 81:6, 1206-1215, (2017), DOI: 10.1080/09168451.2017.1290519". Specifically, the antioxidant activity of fermented soybean water-soluble polysaccharides using an acidic egg yolk liquid oxidation model system is a value obtained by carrying out the following test method.
[Acid egg yolk oxidation model test method]
(1) 10 g of egg yolk is diluted with 130 g of distilled water, and then heated at 60° C. for 3 minutes to obtain a diluted egg yolk solution. Glacial acetic acid is added to this diluted egg yolk solution to adjust the pH to 4.0 to obtain an acidic egg yolk solution (containing 1% egg yolk solids). Next, a dispersion of a sample to be evaluated for antioxidant activity is dispersed in distilled water, and the dispersion is added to obtain a test solution. At this time, the sample concentration and amount added in the dispersion are adjusted so that the amount of sample in the test solution is 100 times the Fe content contained in the acidic egg yolk solution (following formula).
Formula: (sample amount)/(Fe content of the acidic egg yolk solution)=100 (w/w)
(2) 10 mL of the test solution is placed in a 15 mL test tube with a screw cap, and incubated in the dark at 55° C. for 65 hours with air circulating. 200 μL of the solution is taken into a test tube, 3 mL of ether/ethanol (1:3, v/v) mixed solution is added, and the mixture is stirred and centrifuged at 1,200×g for 5 minutes. The fluorescence intensity (Ex 360 nm, Em 440 nm) of the supernatant is measured using a fluorescence spectrophotometer.
(3) The fluorescence intensity is the relative fluorescence intensity value when the measured value of a solution of quinine sulfate diluted to 1 μg/mL with 0.1 N sulfuric acid is taken as 100. The antioxidant activity in the present invention is calculated by the following formula.
Antioxidant activity = {(relative fluorescence intensity of non-added control) / (relative fluorescence intensity of each sample)} x 100
The antioxidant activity is a value relative to the value of the non-additive control group taken as 100, and a higher value indicates a higher antioxidant activity.
（麹発酵大豆水溶性多糖類）
本発明において、「麹発酵大豆水溶性多糖類」とは、前記発酵大豆水溶性多糖類のうち、麹菌などの微生物あるいは酵素（例えば麹菌の生産するペクチナーゼやペクチンリアーゼ、アラビナーゼ、ガラクタナーゼなど）による発酵により得られた水溶性多糖類のことをいい、醤油に含まれているものや、醤油製造途中の大豆発酵物に含まれているもの等を用いることもできる。
麹菌としては、アスペルギルス・オリーゼ（Aspergillus oryzae）やアスペルギルス・ソーヤ（Aspergillus sojae）等に代表される黄麹菌、アスペルギルス・リューチュウエンシス（Aspergillus luchuensis）等に代表される黒麹菌及びその変異種等が挙げられる。
(Koji-fermented soybean water-soluble polysaccharides)
In the present invention, "koji-fermented soybean water-soluble polysaccharides" refers to water-soluble polysaccharides obtained by fermentation with microorganisms such as koji mold or enzymes (e.g., pectinase, pectin lyase, arabinase, galactanase, etc. produced by koji mold) from among the above-mentioned fermented soybean water-soluble polysaccharides, and those contained in soy sauce or those contained in a fermented soybean product during the production of soy sauce can also be used.
Examples of koji mold include yellow koji molds such as Aspergillus oryzae and Aspergillus sojae, and black koji molds such as Aspergillus luchuensis and their variants.
（発酵大豆水溶性多糖類の含有量）
発酵大豆水溶性多糖類の含有量は、酸性液状調味料全体に対して、例えば、０．００１質量％以上１．０質量％以下であり、下限値は好ましくは０．００５質量％以上であり、より好ましくは０．００８質量％以上であり、さらに好ましくは０．０１質量％以上であり、さらにより好ましくは０．０２質量％以上であり、特に好ましくは０．０３質量％以上であり、最も好ましくは０．０４質量％以上であり、また、上限値は好ましくは０．９質量％以下であり、より好ましくは０．８質量％以下であり、さらに好ましくは０．７質量％以下である。また、発酵大豆水溶性多糖類は、食用油脂の含有量１００質量部に対して、下限値は好ましくは０．００１質量部以上であり、より好ましくは０．００５質量部以上であり、さらに好ましくは０．０１質量部以上であり、さらにより好ましくは０．０１５質量部以上であり、特に好ましくは０．０２質量部以上であり、最も好ましくは０．０３質量部以上であり、また、上限値は好ましくは１．０質量部以下であり、より好ましくは０．９質量部以下であり、さらに好ましくは０．８質量部以下である。酸性液状調味料中の発酵大豆水溶性多糖類の含有量が上記範囲内であれば、長期保存後であっても、油脂由来の酸化臭の発生を抑制し、かつ、酢酸由来の酸味をマスキングすることができる。
(Fermented soybean water-soluble polysaccharide content)
The content of the fermented soybean water-soluble polysaccharides is, for example, 0.001% by mass or more and 1.0% by mass or less, with the lower limit being preferably 0.005% by mass or more, more preferably 0.008% by mass or more, even more preferably 0.01% by mass or more, still more preferably 0.02% by mass or more, particularly preferably 0.03% by mass or more, and most preferably 0.04% by mass or more, and the upper limit being preferably 0.9% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.7% by mass or less. The content of the fermented soybean water-soluble polysaccharides is preferably 0.001 parts by mass or more, more preferably 0.005 parts by mass or more, even more preferably 0.01 parts by mass or more, still more preferably 0.015 parts by mass or more, particularly preferably 0.02 parts by mass or more, and most preferably 0.03 parts by mass or more, and the upper limit is preferably 1.0 parts by mass or less, more preferably 0.9 parts by mass or less, and even more preferably 0.8 parts by mass or less, relative to 100 parts by mass of the edible oil or fat. If the content of the fermented soybean water-soluble polysaccharides in the acidic liquid seasoning is within the above range, the generation of oxidized odor derived from the oil or fat can be suppressed and the sourness derived from acetic acid can be masked even after long-term storage.
（乳化材）
酸性液状調味料は、乳化材をさらに配合してもよい。乳化材としては、卵黄、加工澱粉、及び植物性蛋白質からなる群から選択される少なくとも１種であることが好ましい。
(Emulsifier)
The acidic liquid seasoning may further contain an emulsifying agent, which is preferably at least one selected from the group consisting of egg yolk, modified starch, and vegetable protein.
酸性液状調味料に配合する卵黄は、乳化材として一般的に用いている卵黄であれば特に限定されるものではない。卵黄としては、例えば、鶏卵を割卵し卵白と分離して得られた生卵黄や、当該生卵黄に殺菌処理、冷凍処理、スプレードライ又はフリーズドライ等の乾燥処理、ホスフォリパーゼＡ１、ホスフォリパーゼＡ２、ホスフォリパーゼＣ、ホスフォリパーゼＤ又はプロテアーゼ等による酵素処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖類等の混合処理等の１種又は２種以上の処理を施したもの等が挙げられる。これらの卵黄は１種のみを用いてもよいし、２種以上を組み合わせて用いても良い。 The egg yolk to be blended in the acidic liquid seasoning is not particularly limited as long as it is egg yolk that is generally used as an emulsifying agent. Examples of egg yolk include raw egg yolk obtained by cracking a chicken egg and separating it from the egg white, and raw egg yolk that has been subjected to one or more types of treatments such as sterilization, freezing, drying such as spray drying or freeze drying, enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, cholesterol removal treatment such as supercritical carbon dioxide treatment, and mixing with salt or sugars. Only one type of these egg yolks may be used, or two or more types may be used in combination.
卵黄の含有量は、生換算で、酸性液状調味料の全量に対して、例えば、１質量％以上４０質量％以下であり、下限値は好ましくは２質量％以上であり、より好ましくは３質量％以上であり、また、上限値は好ましくは３０質量％以下であり、より好ましくは２０質量％以下であり、さらにより好ましくは１５質量％以下である。卵黄の含有量が上記範囲内であれば、酸性液状調味料が乳化状の場合、保存後でも安定した乳化状態を維持することができ、また、酸性液状調味料を好ましい物性とすることができる。 The egg yolk content is, for example, 1% by mass or more and 40% by mass or less, based on the total amount of the acidic liquid seasoning, calculated on a fresh basis, with the lower limit being preferably 2% by mass or more, more preferably 3% by mass or more, and the upper limit being preferably 30% by mass or less, more preferably 20% by mass or less, and even more preferably 15% by mass or less. If the egg yolk content is within the above range, when the acidic liquid seasoning is in an emulsion state, it can maintain a stable emulsion state even after storage, and the acidic liquid seasoning can have preferred physical properties.
酸性液状調味料に配合する加工澱粉としては、例えば、馬鈴薯澱粉、トウモロコシ澱粉コーンスターチ（例えば、スイートコーン由来、デントコーン由来、ワキシーコーン由来のコーンスターチ）、タピオカ澱粉、サゴ澱粉、甘藷澱粉、小麦澱粉、及び米澱粉等に、架橋処理、エステル化処理、エーテル化処理、または酸化処理等を施したもの等が挙げられる。これらの加工澱粉は１種のみを用いてもよいし、２種以上を組み合わせて用いても良い。 Examples of processed starches to be incorporated into the acidic liquid seasoning include potato starch, corn starch (e.g., corn starch derived from sweet corn, dent corn, or waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch that have been subjected to cross-linking, esterification, etherification, or oxidation treatment. Only one type of these processed starches may be used, or two or more types may be used in combination.
加工澱粉の含有量は、酸性液状調味料の全量に対して、例えば、０．１質量％以上５質量％以下であり、下限値は好ましくは０．５質量％以上であり、より好ましくは１質量％以上であり、また、上限値は好ましくは４質量％以下であり、より好ましくは３質量％以下である。加工澱粉の含有量が上記範囲内であれば、酸性液状調味料が乳化状の場合、保存後でも安定した乳化状態を維持することができ、また、酸性液状調味料を好ましい物性とすることができる。 The content of the processed starch is, for example, 0.1% by mass or more and 5% by mass or less, with the lower limit being preferably 0.5% by mass or more, more preferably 1% by mass or more, and the upper limit being preferably 4% by mass or less, more preferably 3% by mass or less, based on the total amount of the acidic liquid seasoning. If the content of the processed starch is within the above range, when the acidic liquid seasoning is in an emulsion state, it is possible to maintain a stable emulsion state even after storage, and it is also possible to provide the acidic liquid seasoning with desirable physical properties.
酸性液状調味料に配合する植物性蛋白質としては、例えば、ＪＡＳ規格で定義されている、植物性蛋白質（大豆や小麦を原料として、それに加工処理を施し、蛋白質の含有率を５０％以上に高めたもの）等が挙げられる。 Examples of vegetable proteins that can be incorporated into acidic liquid seasonings include vegetable proteins (made from soybeans or wheat, which have been processed to increase the protein content to 50% or more) as defined by the JAS standard.
植物性蛋白質の含有量は、酸性液状調味料全体に対して、例えば、０．０５質量％以上５質量％以下であり、下限値は好ましくは０．１質量％以上であり、より好ましくは１質量％以上であり、また、上限値は好ましくは４質量％以下であり、より好ましくは３質量％以下である。植物性蛋白質の含有量が上記範囲内であれば、酸性液状調味料が乳化状の場合、保存後でも安定した乳化状態を維持することができ、また、酸性液状調味料を好ましい物性とすることができる。 The vegetable protein content is, for example, 0.05% by mass or more and 5% by mass or less, with the lower limit being preferably 0.1% by mass or more, more preferably 1% by mass or more, and the upper limit being preferably 4% by mass or less, more preferably 3% by mass or less, based on the total amount of the acidic liquid seasoning. If the vegetable protein content is within the above range, when the acidic liquid seasoning is in an emulsion state, it can maintain a stable emulsion state even after storage, and the acidic liquid seasoning can have preferred physical properties.
（増粘剤）
酸性液状調味料は、粘度調節のために増粘剤をさらに配合してもよい。増粘剤としては、例えば、キサンタンガム、カラギーナン、グアーガム、タマリンドシードガム、ローカストビーンガム、ジェランガム、及びアラビアガム等が挙げられ、キサンタンガムが好ましい。
(Thickener)
The acidic liquid seasoning may further contain a thickener to adjust the viscosity. Examples of the thickener include xanthan gum, carrageenan, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic, with xanthan gum being preferred.
増粘剤の含有量は、酸性液状調味料の全量に対して、例えば、０．１質量％以上５．０質量％以下であり、下限値は好ましくは０．２質量％以上であり、より好ましくは０．３質量％以上であり、また、上限値は好ましくは３．０質量％以下であり、より好ましくは２．０質量％以下である。増粘剤の含有量が上記範囲内であれば、酸性液状調味料が乳化状の場合、保存後でも安定した乳化状態を維持することができ、また、酸性液状調味料を好ましい物性とすることができる。 The content of the thickener is, for example, 0.1% by mass or more and 5.0% by mass or less, with the lower limit being preferably 0.2% by mass or more, more preferably 0.3% by mass or more, and the upper limit being preferably 3.0% by mass or less, more preferably 2.0% by mass or less, based on the total amount of the acidic liquid seasoning. If the content of the thickener is within the above range, when the acidic liquid seasoning is in an emulsion state, it is possible to maintain a stable emulsion state even after storage, and it is also possible to provide the acidic liquid seasoning with desirable physical properties.
（食塩）
酸性液状調味料は、食塩をさらに配合してもよい。食塩の含有量は、酸性液状調味料の全量に対して、上限値は好ましくは６．０質量％以下であり、より好ましくは５．０質量％以下であり、さらに好ましくは４．５質量％以下であり、さらにより好ましくは４．０質量％以下であり、最も好ましくは３．５質量％以下であり、また、下限値は０．１質量％以上であってもよく、０．２質量％以上であってもよく、０．５質量％以上であってもよく、１．０質量％以上であってもよい。食塩の含有量が上記範囲内であれば、風味のバランスを保ちながら、保存性を向上させることができる。なお、本発明における食塩の含有量は、配合した食塩の量に限られず、他の原料由来のものも含まれる。
(Table salt)
The acidic liquid seasoning may further contain salt. The salt content is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, even more preferably 4.5% by mass or less, even more preferably 4.0% by mass or less, and most preferably 3.5% by mass or less, and the lower limit may be 0.1% by mass or more, 0.2% by mass or more, 0.5% by mass or more, or 1.0% by mass or more, based on the total amount of the acidic liquid seasoning. If the salt content is within the above range, the shelf life can be improved while maintaining a balanced flavor. The salt content in the present invention is not limited to the amount of salt added, and includes salt derived from other raw materials.
（他の原料）
酸性液状調味料は、上述した原料以外に、本発明の効果を損なわない範囲で液状調味料に通常用いられている各種原料を適宜選択し含有させることができる。例えば、醤油、みりん、胡麻、グルタミン酸ナトリウム、ブイヨン等の調味料、ぶどう糖、果糖、蔗糖、麦芽糖、オリゴ糖、トレハロース等の糖類、からし粉、胡椒等の香辛料、レシチン、リゾレシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル等の加工澱粉以外の乳化材、アスコルビン酸、ビタミンＥ等の酸化防止剤、静菌剤等が挙げられる。
(Other ingredients)
In addition to the above-mentioned ingredients, the acidic liquid seasoning may contain various ingredients that are normally used in liquid seasonings, appropriately selected within the scope of not impairing the effects of the present invention. For example, seasonings such as soy sauce, mirin, sesame, sodium glutamate, bouillon, sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, trehalose, spices such as mustard powder and pepper, emulsifiers other than processed starch such as lecithin, lysolecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, ascorbic acid, vitamin E, and other antioxidants, bacteriostatic agents, etc. may be mentioned.
＜酸性液状調味料の製造方法＞
本発明の酸性液状調味料の製造方法の一例について説明する。例えば、まず、清水、食酢（酢酸）、増粘剤、及び調味料等の水相原料を混合して、水相を調製する。続いて、上記で調製した水相に必要に応じて卵黄を加え、ミキサー等で撹拌しながら、油相原料である食用油脂を注加して粗乳化する。次に、せん断力に優れた処理機等で均質化して、水相中に油相を乳化分散させて、酸性乳化液状調味料を得ることができる。また、上記で調製した水相に食用油脂を積載して、分離状の酸性液状調味料を得ることもできる。
<Method of producing acidic liquid seasoning>
An example of a method for producing the acidic liquid seasoning of the present invention will be described. For example, first, water, vinegar (acetic acid), thickener, seasoning, and other water-phase raw materials are mixed to prepare an aqueous phase. Next, egg yolk is added to the aqueous phase prepared above as necessary, and while stirring with a mixer or the like, edible oils and fats, which are oil-phase raw materials, are poured in to roughly emulsify. Next, the mixture is homogenized with a processing machine or the like having excellent shear force, and the oil phase is emulsified and dispersed in the aqueous phase to obtain an acidic emulsified liquid seasoning. Also, edible oils and fats can be loaded onto the aqueous phase prepared above to obtain a separated acidic liquid seasoning.
酸性液状調味料の製造には、通常の液状調味料の製造に使われる装置を用いることができる。このような装置としては、例えば、一般的な撹拌機、スティックミキサー、スタンドミキサー、ホモミキサー等が挙げられる。撹拌機の撹拌羽形状としては、例えばプロペラ翼、タービン翼、パドル翼、アンカー翼等が挙げられる。 To produce acidic liquid seasonings, devices used in the production of ordinary liquid seasonings can be used. Examples of such devices include general mixers, stick mixers, stand mixers, homomixers, etc. Examples of the shape of the mixing blades of the mixer include propeller blades, turbine blades, paddle blades, anchor blades, etc.
＜酸性液状調味料の酸化防止方法＞
本発明の酸性液状調味料の酸化防止方法は、酸性液状調味料に上述の発酵大豆水溶性多糖類を添加することを特徴とするものである。添加方法は特に限定されず、従来公知の方法により添加することができる。また、発酵大豆水溶性多糖類は、酸性液状調味料の製造工程の途中で添加してもよいし、酸性液状調味料の製造後に添加してもよい。
なお、本発明において、酸性液状調味料への上述の発酵大豆水溶性多糖類の添加は、食品や食品原料から発酵大豆水溶性多糖類として分画ないし分離したものを添加することや、発酵大豆水溶性多糖類が含まれている食品や食品原料自体を添加することのいずれであってもよい。
<Method for preventing oxidation of acidic liquid seasoning>
The method for preventing oxidation of an acidic liquid seasoning of the present invention is characterized by adding the above-mentioned fermented soybean water-soluble polysaccharide to the acidic liquid seasoning. The method of addition is not particularly limited, and it can be added by a conventionally known method. The fermented soybean water-soluble polysaccharide may be added during the production process of the acidic liquid seasoning, or after the production of the acidic liquid seasoning.
In the present invention, the above-mentioned fermented soybean water-soluble polysaccharides may be added to the acidic liquid seasoning either by adding a fermented soybean water-soluble polysaccharide fractionated or separated from a food or food ingredient, or by adding a food or food ingredient itself containing the fermented soybean water-soluble polysaccharides.
＜酸性液状調味料用酸化防止剤＞
本発明の酸性液状調味料用酸化防止剤は、上述の発酵大豆水溶性多糖類を有効成分とすることを特徴とするものである。酸性液状調味料への酸化防止剤の添加量は特に限定されないが、例えば、酸性液状調味料に対して発酵大豆水溶性多糖類の量が０．００１質量％以上１．０質量％以下となるように添加することが好ましい。また、食用油脂の含有量１００質量部に対して発酵大豆水溶性多糖類の量が０．００１質量部以上となるように添加することが好ましい。酸化防止剤の添加量が当該数値範囲内であれば、長期保存後であっても、酸性液状調味料の油脂由来の酸化臭の発生を十分に抑制することができる。
<Antioxidant for acidic liquid seasonings>
The antioxidant for acidic liquid seasoning of the present invention is characterized by containing the above-mentioned fermented soybean water-soluble polysaccharide as an active ingredient. The amount of the antioxidant added to the acidic liquid seasoning is not particularly limited, but for example, it is preferable to add the amount of fermented soybean water-soluble polysaccharide to the acidic liquid seasoning so that it is 0.001 mass% or more and 1.0 mass% or less. It is also preferable to add the amount of fermented soybean water-soluble polysaccharide to the acidic liquid seasoning so that it is 0.001 mass parts or more per 100 mass parts of edible fats and oils. If the amount of the antioxidant added is within the above numerical range, the generation of oxidized odor derived from fats and oils in the acidic liquid seasoning can be sufficiently suppressed even after long-term storage.
＜酸性液状調味料の酸味低減方法＞
本発明の酸性液状調味料の酸味低減方法は、酸性液状調味料に上述の発酵大豆水溶性多糖類を添加することを特徴とするものである。発酵大豆水溶性多糖類の添加方法は特に限定されず、従来公知の方法により添加することができる。また、発酵大豆水溶性多糖類は、酸性液状調味料の製造工程の途中で添加してもよいし、酸性液状調味料の製造後に添加してもよい。
なお、本発明において、酸性液状調味料への上述の発酵大豆水溶性多糖類の添加は、食品や食品原料から発酵大豆水溶性多糖類として分画ないし分離したものを添加することや、発酵大豆水溶性多糖類が含まれている食品や食品原料自体を添加することのいずれであってもよい。
<Method for reducing the sourness of acidic liquid seasonings>
The method for reducing the sourness of an acidic liquid seasoning of the present invention is characterized by adding the above-mentioned fermented soybean water-soluble polysaccharide to the acidic liquid seasoning. The method for adding the fermented soybean water-soluble polysaccharide is not particularly limited, and it can be added by a conventionally known method. The fermented soybean water-soluble polysaccharide may be added during the production process of the acidic liquid seasoning, or after the production of the acidic liquid seasoning.
In the present invention, the above-mentioned fermented soybean water-soluble polysaccharides may be added to the acidic liquid seasoning either by adding a fermented soybean water-soluble polysaccharide fractionated or separated from a food or food ingredient, or by adding a food or food ingredient itself containing the fermented soybean water-soluble polysaccharides.
＜酸性液状調味料用酸味低減剤＞
本発明の酸性液状調味料用酸味低減剤は、上述の発酵大豆水溶性多糖類を有効成分とすることを特徴とするものである。酸性液状調味料への酸味低減剤の添加量は特に限定されないが、例えば、酸性液状調味料に対して発酵大豆水溶性多糖類の量が０．００１質量％以上１．０質量％以下となるように添加することが好ましい。酸味低減剤の添加量が当該数値範囲内であれば、酸性液状調味料の酢酸由来の酸味を十分にマスキングすることができる。
<Acidity reducer for acidic liquid seasonings>
The acidity reducing agent for acidic liquid seasoning of the present invention is characterized by containing the above-mentioned fermented soybean water-soluble polysaccharide as an active ingredient. The amount of the acidity reducing agent added to the acidic liquid seasoning is not particularly limited, but it is preferable to add the amount of the fermented soybean water-soluble polysaccharide to the acidic liquid seasoning so that the amount is, for example, 0.001% by mass or more and 1.0% by mass or less. If the amount of the acidity reducing agent added is within this numerical range, the acidity derived from the acetic acid of the acidic liquid seasoning can be sufficiently masked.
以下に、実施例と比較例を挙げて本発明をさらに詳細に説明するが、本発明は以下の実施例の内容に限定して解釈されるものではない。 The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention should not be interpreted as being limited to the contents of the following examples.
＜試験例１＞
＜大豆水溶性多糖類の準備＞
・発酵大豆水溶性多糖類１：
商品名：大豆発酵多糖類粉末Ｈ（ヒガシマル醤油（株））について、分子量が６×１０３以上１０×１０４以下の画分に含まれる発酵大豆水溶性多糖類を発酵大豆水溶性多糖類１とした。
・発酵大豆水溶性多糖類２～４：
透析法を用いて大豆麹発酵物から水溶性多糖類画分を得て、続いて限外ろ過膜（Ａｍｉｃｏｎ Ｕｌｔｒａ－１５ １００ｋ（排除限界分子量１００，０００）、Ａｍｉｃｏｎ Ｕｌｔｒａ－４ ５０ｋ（排除限界分子量５０，０００） 及びＡｍｉｃｏｎ Ｕｌｔｒａ－４ １０ｋ（排除限界分子量１０，０００）（ＭＥＲＣＫ ＫＧａＡ）を用いて分子量（３×１０３～１×１０４、１×１０４～５×１０４、５×１０４～１０×１０４）に応じて分画し、分子量に応じた各画分を凍結乾燥し、発酵大豆水溶性多糖類２～４とした。具体的には、技術文献（眞岸範浩、博士論文２０１６年「醤油醸造における大豆の分解による機能性発現と大豆アレルゲンの除去」）に記載の方法に準じて、操作を行った。
・大豆水溶性多糖類５：
商品名：ＳＭ－９００（三栄源エフ・エフ・アイ（株））中に含まれる大豆水溶性多糖類を用いた。
・大豆水溶性多糖類６：
商品名：ＳＭ－１２００（三栄源エフ・エフ・アイ（株））中に含まれる大豆水溶性多糖類を用いた。
<Test Example 1>
<Preparation of soybean water-soluble polysaccharides>
・Fermented soybean water-soluble polysaccharides 1:
For the product name: Fermented Soybean Polysaccharide Powder H (Higashimaru Shoyu Co., Ltd.), the fermented soybean water-soluble polysaccharide contained in the fraction having a molecular weight of 6 x 103 or more and 10 x 104 or less was designated as fermented soybean water-soluble polysaccharide 1.
・Fermented soybean water-soluble polysaccharides 2-4:
A water-soluble polysaccharide fraction was obtained from the fermented soybean koji by dialysis, and then fractionated according to molecular weight (3×10 3 to 1×10 4 , 1×10 4 to 5×10 4 , 5×10 4 to 10×10 4 ) using ultrafiltration membranes (Amicon Ultra-15 100k (exclusion limit molecular weight 100,000 ), Amicon Ultra-4 50k (exclusion limit molecular weight 50,000) and Amicon Ultra -4 10k (exclusion limit molecular weight 10,000 ) (MERCK KGaA), and each fraction according to molecular weight was freeze-dried to obtain fermented soybean water-soluble polysaccharides 2 to 4. Specifically, the operation was performed according to the method described in the technical literature (Makishi Norihiro, doctoral thesis 2016 "Functional expression by soybean decomposition and removal of soybean allergens in soy sauce brewing").
Soybean water-soluble polysaccharides 5:
The soybean water-soluble polysaccharide contained in SM-900 (product name: San-Ei Gen F.F.I. Co., Ltd.) was used.
Soybean water-soluble polysaccharides 6:
The soybean water-soluble polysaccharide contained in the product name SM-1200 (Sanei Gen FFI Co., Ltd.) was used.
＜大豆水溶性多糖類の評価＞
上記で準備した大豆水溶性多糖類１～６について、以下のｉ及びｉｉの測定を行った。測定結果を表１に示す。なお、発酵大豆水溶性多糖類１～４のキシロース量は、構成糖当たり１０質量％以上であった。また、発酵大豆水溶性多糖類１～４は麹発酵大豆水溶性多糖類であった。
<Evaluation of soybean water-soluble polysaccharides>
The soybean water-soluble polysaccharides 1 to 6 prepared above were subjected to the following measurements of i and ii. The measurement results are shown in Table 1. The xylose content of the fermented soybean water-soluble polysaccharides 1 to 4 was 10 mass% or more per component sugar. The fermented soybean water-soluble polysaccharides 1 to 4 were koji-fermented soybean water-soluble polysaccharides.
（ｉ．分子量測定）
上記大豆水溶性多糖類５及び６について、高速液体クロマトグラフ法（ＨＰＬＣ法）により、下記の条件で分子量を測定した。詳細には、標準試料（昭和電工株式会社製の「Ｓｈｏｄｅｘ ＳＴＡＮＤＡＲＤ Ｐ－８２」）を用いて作成した検量線に基づき、分子量を計算した。また、上記の大豆水溶性多糖類２～４の分子量も同様の条件で測定して、分画した分子量であることを確認した。測定結果を表１に示した。さらに、上記「商品名：大豆発酵多糖類粉末Ｈ（ヒガシマル醤油（株））」について商品自体、及びこれを大豆水溶性多糖類２～４と同様の限外ろ過膜で分画したもの、について同様の条件で測定し、大豆水溶性多糖類１が特定量含まれていることを確認した。
（ＨＰＬＣ条件）
・カラム：ＴＳＫｇｅｌ ｇｕａｒｄｃｏｌｕｍｎ ＰＷＸＬ、ＴＳＫｇｅｌ ３０００ＰＷＸＬ、ＴＳＫｇｅｌ ２５００ＰＸＷＬ（いづれも東ソー製）を順に接続して使用した。
・溶離液：０．１Ｍリン酸緩衝液（ｐＨ６．８）
・流量：０．３ｍｌ／ｍｉｎ
・検出器：ＲＩ検出器Ｗａｔｅｒｓ２４１４（Ｗａｔｅｒｓ（株）製）
(i. Molecular Weight Measurement)
The molecular weights of the soybean water-soluble polysaccharides 5 and 6 were measured by high performance liquid chromatography (HPLC) under the following conditions. In particular, the molecular weights were calculated based on a calibration curve prepared using a standard sample (Shodex STANDARD P-82 manufactured by Showa Denko K.K.). The molecular weights of the soybean water-soluble polysaccharides 2 to 4 were also measured under the same conditions, and it was confirmed that they were fractionated molecular weights. The measurement results are shown in Table 1. Furthermore, the product itself and the fractions of the product fractionated with the same ultrafiltration membrane as the soybean water-soluble polysaccharides 2 to 4 were measured under the same conditions, and it was confirmed that the soybean water-soluble polysaccharide 1 was contained in a specific amount.
(HPLC conditions)
Column: TSKgel guard column PWXL, TSKgel 3000PWXL, and TSKgel 2500PXWL (all manufactured by Tosoh Corporation) were connected in this order and used.
Eluent: 0.1 M phosphate buffer (pH 6.8)
Flow rate: 0.3 ml/min
Detector: RI detector Waters 2414 (manufactured by Waters Corporation)
（ｉｉ．抗酸化活性測定）
上記大豆水溶性多糖類１～６について、酸性卵黄液酸化モデル系による抗酸化活性を、以下の方法により測定した。測定結果を表１に示した。
［試験方法］
（１）卵黄１０ｇを蒸留水１３０ｇで希釈した後、６０℃で３分間加熱した希釈卵黄溶液を得る。この希釈卵黄溶液に氷酢酸を加えてｐＨ４．０に調整し、酸性卵黄溶液とする（卵黄固形分１％含有）。続いて、抗酸化活性を評価する試料を蒸留水で分散した分散液を、酸性卵黄溶液に添加し、これを試験溶液とする。このとき、前記試験溶液における試料量が前記酸性卵黄溶液に含まれるＦｅ含量の１００倍となるように、前記分散液の試料濃度及び添加量を調整する（以下式）。
式：（試料量）／（前記酸性卵黄溶液のＦｅ含量）＝１００（ｗ／ｗ）
（２）スクリューキャップ付き１５ｍＬ容試験管に、前記試験溶液を１０ｍＬ入れ、軽く蓋をし（空気が流通する状態）、暗所、５５℃にて６５時間インキュベートする。この試験溶液から２００μＬを試験管に取り、エーテル／エタノール（１：３，ｖ／ｖ）混合溶液３ｍLを加えて撹拌後、１，２００×ｇで５分間遠心分離する。この上清の蛍光強度（Ｅｘ３６０ｎｍ，Ｅｍ４４０ｎｍ）を蛍光分光光度計にて測定する。
（３）蛍光強度は硫酸キニーネを０．１Ｎ硫酸で１μｇ／ｍＬに希釈した溶液の測定値を１００とした場合の相対蛍光強度値を用いる。本願発明における抗酸化活性は、以下の計算式で算出される。
抗酸化活性＝｛（無添加対照区の相対蛍光強度）／（各試料区の相対蛍光強度）｝×１００
この値が大きいほど抗酸化活性が高いことを示す。
なお発酵大豆水溶性多糖類１については、「商品名：大豆発酵多糖類粉末Ｈ（ヒガシマル醤油（株））」について試料量と蛍光強度に係る検量線を作成したうえで、当該検量線と、「商品名：大豆発酵多糖類粉末Ｈ（ヒガシマル醤油（株））」中に含まれる発酵大豆水溶性多糖類１の量で換算したものに基づき、算出した。「商品名：大豆発酵多糖類粉末Ｈ（ヒガシマル醤油（株））」中に含まれる発酵大豆水溶性多糖類１の量は、限外ろ過膜を用いて分画した画分を前記ＨＰＬＣ法にて測定した値に基づき算出した。
(ii. Antioxidant Activity Measurement)
The antioxidant activity of the above soybean water-soluble polysaccharides 1 to 6 was measured in an acidic egg yolk oxidation model system by the following method. The measurement results are shown in Table 1.
[Test method]
(1) 10 g of egg yolk is diluted with 130 g of distilled water, and then heated at 60° C. for 3 minutes to obtain a diluted egg yolk solution. Glacial acetic acid is added to this diluted egg yolk solution to adjust the pH to 4.0 to obtain an acidic egg yolk solution (containing 1% egg yolk solids). Next, a dispersion of a sample to be evaluated for antioxidant activity is dispersed in distilled water, and the dispersion is added to obtain a test solution. At this time, the sample concentration and amount added in the dispersion are adjusted so that the amount of sample in the test solution is 100 times the Fe content contained in the acidic egg yolk solution (following formula).
Formula: (sample amount)/(Fe content of the acidic egg yolk solution)=100 (w/w)
(2) Put 10 mL of the test solution into a 15 mL test tube with a screw cap, lightly cover (allowing air to circulate), and incubate in the dark at 55°C for 65 hours. Take 200 μL of this test solution into a test tube, add 3 mL of ether/ethanol (1:3, v/v) mixed solution, stir, and then centrifuge at 1,200 × g for 5 minutes. Measure the fluorescence intensity (Ex 360 nm, Em 440 nm) of the supernatant using a fluorescence spectrophotometer.
(3) The fluorescence intensity is the relative fluorescence intensity value when the measured value of a solution of quinine sulfate diluted to 1 μg/mL with 0.1 N sulfuric acid is taken as 100. The antioxidant activity in the present invention is calculated by the following formula.
Antioxidant activity = {(relative fluorescence intensity of non-added control) / (relative fluorescence intensity of each sample)} x 100
A higher value indicates higher antioxidant activity.
For fermented soybean water-soluble polysaccharide 1, a calibration curve relating sample amount and fluorescence intensity was prepared for "product name: fermented soybean polysaccharide powder H (Higashimaru Shoyu Co., Ltd.)", and the amount was calculated based on the calibration curve and the amount of fermented soybean water-soluble polysaccharide 1 contained in "product name: fermented soybean polysaccharide powder H (Higashimaru Shoyu Co., Ltd.)". The amount of fermented soybean water-soluble polysaccharide 1 contained in "product name: fermented soybean polysaccharide powder H (Higashimaru Shoyu Co., Ltd.)" was calculated based on the value obtained by measuring the fraction fractionated using an ultrafiltration membrane by the HPLC method.
＜試験例２＞
＜酸性液状調味料（マヨネーズ様調味料）の製造＞
［実施例１～１３及び１５～１７、比較例１～５］
表２乃至４に記載の配合割合に準じて、酸性液状調味料を製造した。具体的には、まず、食用植物油脂（大豆油）、食酢（酢酸含有量４％）、発酵大豆水溶性多糖類または大豆水溶性多糖類またはＥＤＴＡ・Ｃａ２Ｎａ、食塩、香辛料、及び必要に応じて卵黄、キサンタンガム、加工澱粉等を均一になるように混合して、水相を調製した。その後、調製した水相を撹拌しながら食用植物油脂（大豆油）を注加して乳化し、マヨネーズ様の酸性液状調味料を製造した。
発酵大豆水溶性多糖類１は、分子量が６×１０３以上１０×１０４以下の分画に含まれる発酵大豆水溶性多糖類が表２に記載の量含まれるように、「商品名：大豆発酵多糖類粉末Ｈ（ヒガシマル醤油（株））」を配合した。「商品名：大豆発酵多糖類粉末Ｈ（ヒガシマル醤油（株））」中に含まれる発酵大豆水溶性多糖類１の量は、限外ろ過膜を用いて分画した画分を前記ＨＰＬＣ法にて測定した値に基づき算出した。
<Test Example 2>
<Production of acidic liquid seasoning (mayonnaise-like seasoning)>
[Examples 1 to 13 and 15 to 17, Comparative Examples 1 to 5]
Acidic liquid seasonings were produced according to the blending ratios shown in Tables 2 to 4. Specifically, first, edible vegetable oil (soybean oil), vinegar (acetic acid content 4%), fermented soybean water-soluble polysaccharides or soybean water-soluble polysaccharides or EDTA.Ca2Na, salt, spices, and, as required, egg yolk, xanthan gum, processed starch, etc. were mixed uniformly to prepare an aqueous phase. Then, edible vegetable oil (soybean oil) was poured into the prepared aqueous phase while stirring to emulsify, producing a mayonnaise-like acidic liquid seasoning.
Fermented soybean water-soluble polysaccharide 1 was blended with "Product name: Fermented soybean polysaccharide powder H (Higashimaru Shoyu Co., Ltd.)" so that the fraction with a molecular weight of 6 x 103 to 10 x 104 contained the amount of fermented soybean water-soluble polysaccharide shown in Table 2. The amount of fermented soybean water-soluble polysaccharide 1 contained in "Product name: Fermented soybean polysaccharide powder H (Higashimaru Shoyu Co., Ltd.)" was calculated based on the value obtained by measuring the fraction fractionated using an ultrafiltration membrane by the HPLC method.
［実施例１４］
表２に記載の配合割合に準じて、実施例１と同様にして、水相を調製した。その後、調製した水相に食用植物油脂を積載して、分離状の酸性液状調味料を製造した。
発酵大豆水溶性多糖類１については、上記と同様の方法で配合した。
[Example 14]
An aqueous phase was prepared in the same manner as in Example 1 according to the blending ratio shown in Table 2. Then, edible vegetable oil was added to the prepared aqueous phase to produce a separate acidic liquid seasoning.
Fermented soybean water-soluble polysaccharide 1 was blended in the same manner as above.
＜酸性液状調味料の評価＞
（ｐＨの測定）
上記で得られた酸性液状調味料について、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いて、ｐＨを測定した。酸性液状調味料のｐＨは、いずれも２．５以上４．３以下であった。
<Evaluation of acidic liquid seasonings>
(pH Measurement)
The pH of each of the acidic liquid seasonings obtained above was measured using a pH meter (tabletop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 20° C. The pH of each of the acidic liquid seasonings was 2.5 or more and 4.3 or less.
（粘度の測定）
上記で得られた酸性液状調味料について、ＢＨ形粘度計を使用し、品温２５℃、回転数１０ｒｐｍの条件で、粘度が１０００ｍＰａ・ｓ未満のとき：ローターＮｏ.１、１０００ｍＰａ・ｓ以上４０００ｍＰａ・ｓ未満のとき：ローターＮｏ. ２、４０００ｍＰａ・ｓ以上１００００ｍＰａ・ｓ未満のとき：ローターＮｏ．３、１００００ｍＰａ・ｓ以上２００００ｍＰａ・ｓ未満のとき：ローターＮｏ．４、２００００ｍＰａ・ｓ以上４００００ｍＰａ・ｓ未満のとき：ローターＮｏ．５を使用し、品温２５℃、回転数２ｒｐｍの条件で、粘度が４０Ｐａ・ｓ以上１００Ｐａ・ｓ未満のとき：ローターＮｏ．４、粘度が１００Ｐａ・ｓ以上２００Ｐａ・ｓ未満のとき：ローターＮｏ．５、粘度が２００Ｐａ・ｓ以上５００Ｐａ・ｓ未満のとき：ローターＮｏ．６、粘度が５００Ｐａ・ｓ以上のとき：ローターＮｏ．７を使用し、測定開始後ローターが１分間回転した時の示度により算出した。測定結果を表２乃至４に示した。なお、実施例１４の酸性液状調味料は、水相と油相が均一となるように十分に混合したうえで測定した。
(Viscosity Measurement)
The acidic liquid seasoning obtained above was measured using a BH type viscometer under the conditions of a product temperature of 25° C. and a rotation speed of 10 rpm. When the viscosity was less than 1000 mPa·s: rotor No. 1, when it was 1000 mPa·s or more and less than 4000 mPa·s: rotor No. 2, when it was 1000 mPa·s or more and less than 4000 mPa·s: rotor No. 3, when it was 10000 mPa·s or more and less than 20000 mPa·s: rotor No. 4, when it was 20000 mPa·s or more and less than 40000 mPa·s: rotor No. 5. Under the conditions of a product temperature of 25° C. and a rotation speed of 2 rpm, when the viscosity was 40 Pa·s or more and less than 100 Pa·s: rotor No. 4, and when it was 100 Pa·s or more and less than 200 Pa·s: rotor No. When the viscosity was 200 Pa·s or more but less than 500 Pa·s, rotor No. 6 was used, and when the viscosity was 500 Pa·s or more, rotor No. 7 was used, and the viscosity was calculated based on the reading when the rotor rotated for 1 minute after the start of the measurement. The measurement results are shown in Tables 2 to 4. The acidic liquid seasoning of Example 14 was measured after thoroughly mixing the aqueous phase and the oil phase to be uniform.
（官能評価）
上記で得られた酸性液状調味料について、複数（４人）の訓練されたパネルにより、下記の基準で、「油脂由来の酸化防止（酸化臭の抑制）」及び「酸味のマスキング」の効果を官能評価した。なお、酸味のマスキングの評価には、製造直後の酸性液状調味料を用い、油脂由来の酸化防止の評価には、暗所にて２５℃で３か月保存後の酸性液状調味料を用いた。評価結果の平均値を表２乃至４に示した。評価結果の平均値が２点以上であれば、合格である。
［酸化防止（酸化臭の抑制）効果の評価基準］
対照区：発酵大豆水溶性多糖類または大豆水溶性多糖類またはＥＤＴＡ・Ｃａ２Ｎａを清水で置き換えたもの
５：対照区と比較し、油脂由来の酸化防止（酸化臭の抑制）効果を非常に良く感じた。
４：対照区と比較し、油脂由来の酸化防止（酸化臭の抑制）効果を良く感じた。
３：対照区と比較し、油脂由来の酸化防止（酸化臭の抑制）効果を感じた。
２：対照区と比較し、油脂由来の酸化防止（酸化臭の抑制）効果を多少感じた。
１：対照区と比較しても、油脂由来の酸化防止（酸化臭の抑制）効果を感じ無かった。
［酸味のマスキング効果の評価基準］
対照区：発酵大豆水溶性多糖類または大豆水溶性多糖類またはＥＤＴＡ・Ｃａ２Ｎａを清水で置き換えたもの
５：対照区と比較し、酸味のマスキング効果を非常に良く感じた。
４：対照区と比較し、酸味のマスキング効果を良く感じた。
３：対照区と比較し、酸味のマスキング効果を感じた。
２：対照区と比較し、酸味のマスキング効果を多少感じた。
１：対照区と比較し、酸味のマスキング効果を感じ無かった。
(sensory evaluation)
The acidic liquid seasonings obtained above were subjected to a sensory evaluation of the effects of "preventing oxidation derived from fats and oils (suppressing oxidative odor)" and "masking sourness" by a trained panel of four people according to the following criteria. The acidic liquid seasonings immediately after production were used for the evaluation of sourness masking, and the acidic liquid seasonings stored in a dark place at 25°C for three months were used for the evaluation of prevention of oxidation derived from fats and oils. The average values of the evaluation results are shown in Tables 2 to 4. If the average value of the evaluation results is 2 points or more, it is considered to be acceptable.
[Evaluation criteria for antioxidant (oxidative odor suppression) effect]
Control group: Fermented soybean water-soluble polysaccharides or soybean water-soluble polysaccharides or EDTA·Ca2Na was replaced with clean water. 5: Compared to the control group, the antioxidant effect derived from fats and oils (suppression of oxidized odor) was very noticeable.
4: Compared to the control group, the antioxidant effect derived from fats and oils (suppression of oxidized odor) was felt to be greater.
3: Compared to the control group, the effect of preventing oxidation derived from fats and oils (suppression of oxidized odor) was felt.
2: Compared to the control group, there was some sense of anti-oxidation effect (suppression of oxidized odor) derived from oils and fats.
1: Compared to the control group, no effect of preventing oxidation (suppression of oxidized odor) derived from fats and oils was felt.
[Evaluation criteria for sourness masking effect]
Control group: Fermented soybean water-soluble polysaccharides or soybean water-soluble polysaccharides or EDTA·Ca2Na was replaced with clear water. 5: Compared to the control group, the sourness masking effect was very good.
4: Compared with the control group, the sourness-masking effect was felt to be good.
3: Compared to the control, a sourness-masking effect was felt.
2: Compared with the control, there was some sense of a sourness-masking effect.
1: Compared with the control group, no sourness masking effect was felt.
表２及び３に示す通り、実施例１～１７の酸性液状調味料はいずれも、長期保存後の油脂由来の酸化臭の発生を抑制し、かつ、酢酸由来の酸味がマスキングされていた。但し、実施例５および６で製造した酸性液状調味料は、保存後の褐変が顕著であった。さらに、実施例６で製造した酸性液状調味料は、保存後に発酵大豆水溶性多糖類１由来の大豆臭が強く感じられた。
一方、表４に示す通り、比較例１の酸性液状調味料は、長期保存後の油脂由来の酸化臭の発生を抑制したが、酢酸由来の酸味がマスキングされていなかった。また、比較例２～５の酸性液状調味料は、いずれも、長期保存後に油脂由来の酸化臭が発生し、かつ、酢酸由来の酸味がマスキングされていなかった。
As shown in Tables 2 and 3, all of the acidic liquid seasonings of Examples 1 to 17 suppressed the generation of oxidized odor derived from fats and oils after long-term storage, and masked the sourness derived from acetic acid. However, the acidic liquid seasonings produced in Examples 5 and 6 showed significant browning after storage. Furthermore, the acidic liquid seasoning produced in Example 6 had a strong soybean odor derived from fermented soybean water-soluble polysaccharide 1 after storage.
On the other hand, as shown in Table 4, the acidic liquid seasoning of Comparative Example 1 suppressed the generation of oxidized odor derived from fats and oils after long-term storage, but did not mask the sourness derived from acetic acid. Moreover, all of the acidic liquid seasonings of Comparative Examples 2 to 5 generated oxidized odor derived from fats and oils after long-term storage, and did not mask the sourness derived from acetic acid.
Claims (18)
前記食用油脂の含有量が、前記酸性液状調味料全体に対して１０質量％以上９０質量％以下であり、
前記酢酸の含有量が、前記酸性液状調味料全体に対して０．１質量％以上５．０質量％以下であり、
前記酸性液状調味料が、分子量が３×１０ ３ 以上１０×１０ ４ 以下である発酵大豆水溶性多糖類をさらに含むことを特徴とする、
酸性液状調味料。 An acidic liquid seasoning (excluding soy sauce-containing acidic liquid seasonings ) containing at least acetic acid, edible oils and fats, and water,
The content of the edible oil and fat is 10% by mass or more and 90% by mass or less based on the total amount of the acidic liquid seasoning,
The content of the acetic acid is 0.1% by mass or more and 5.0% by mass or less based on the total amount of the acidic liquid seasoning,
The acidic liquid seasoning further contains fermented soybean water-soluble polysaccharides having a molecular weight of 3 x 10 3 or more and 10 x 10 4 or less .
Acidic liquid seasoning.
前記食用油脂の含有量が、前記酸性液状調味料全体に対して１０質量％以上９０質量％以下であり、
前記酢酸の含有量が、前記酸性液状調味料全体に対して０．１質量％以上５．０質量％以下であり、
前記酸性液状調味料が、分子量が３×１０ ３ 以上１０×１０ ４ 以下である発酵大豆水溶性多糖類をさらに含み、
前記発酵大豆水溶性多糖類の含有量が、前記食用油脂の含有量１００質量部に対して、０．００１質量部以上であることを特徴とする、
酸性液状調味料。 An acidic liquid seasoning (excluding soy sauce-containing acidic liquid seasonings) containing at least acetic acid, edible oils and fats, and water,
The content of the edible oil and fat is 10% by mass or more and 90% by mass or less based on the total amount of the acidic liquid seasoning,
The content of the acetic acid is 0.1% by mass or more and 5.0% by mass or less based on the total amount of the acidic liquid seasoning,
The acidic liquid seasoning further comprises a fermented soybean water-soluble polysaccharide having a molecular weight of 3×10 3 or more and 10×10 4 or less ;
The content of the fermented soybean water-soluble polysaccharide is 0.001 parts by mass or more per 100 parts by mass of the edible oil and fat.
Acidic liquid seasoning.
前記食用油脂の含有量が、前記酸性液状調味料全体に対して１０質量％以上９０質量％以下であり、
前記酢酸の含有量が、前記酸性液状調味料全体に対して０．１質量％以上５．０質量％以下であり、
前記酸性液状調味料が、分子量が３×１０ ３ 以上１０×１０ ４ 以下である発酵大豆水溶性多糖類をさらに含み、
前記発酵大豆水溶性多糖類の含有量が、前記酸性液状調味料全体に対して０．００１質量％以上１．０質量％以下であることを特徴とする、
酸性液状調味料。 An acidic liquid seasoning (excluding soy sauce-containing acidic liquid seasonings) containing at least acetic acid, edible oils and fats, and water,
The content of the edible oil and fat is 10% by mass or more and 90% by mass or less based on the total amount of the acidic liquid seasoning,
The content of the acetic acid is 0.1% by mass or more and 5.0% by mass or less based on the total amount of the acidic liquid seasoning,
The acidic liquid seasoning further comprises a fermented soybean water-soluble polysaccharide having a molecular weight of 3×10 3 or more and 10×10 4 or less ;
The content of the fermented soybean water-soluble polysaccharide is 0.001% by mass or more and 1.0% by mass or less based on the total amount of the acidic liquid seasoning.
Acidic liquid seasoning.
請求項１～３のいずれか一項に記載の酸性液状調味料。 The fermented soybean water-soluble polysaccharide is a koji-fermented soybean water-soluble polysaccharide.
The acidic liquid seasoning according to any one of claims 1 to 3.
ｉｉ）下記の酸性卵黄液酸化モデル系の試験方法で評価した発酵大豆水溶性多糖類の抗酸化活性は、無添加対照区を１００とした場合に対して１１０以上であること、
を有することを特徴とする、
請求項１～３のいずれか一項に記載の酸性液状調味料。
［酸性卵黄液酸化モデル系の試験方法］
（１）卵黄１０ｇを蒸留水１３０ｇで希釈した後、６０℃で３分間加熱した希釈卵黄溶液を得る。この希釈卵黄溶液に氷酢酸を加えてｐＨ４．０に調整し、酸性卵黄溶液とする（卵黄固形分１％含有）。続いて、抗酸化活性を評価する試料を蒸留水で分散した分散液を、酸性卵黄溶液に添加し、これを試験溶液とする。このとき、前記試験溶液における試料量が前記酸性卵黄溶液に含まれるＦｅ含量の１００倍となるように、前記分散液の試料濃度及び添加量を調整する（以下式）。
式：（試料量）／（前記酸性卵黄溶液のＦｅ含量）＝１００（ｗ／ｗ）
（２）スクリューキャップ付き１５ｍＬ容試験管に、前記試験溶液を１０ｍＬ入れ、空気が流通する状態で、暗所、５５℃にて６５時間インキュベートする。この試験溶液から２００μＬを試験管に取り、エーテル／エタノール（１：３，ｖ／ｖ）混合溶液３ｍLを加えて撹拌後、１，２００×ｇで５分間遠心分離する。この上清の蛍光強度（Ｅｘ３６０ｎｍ，Ｅｍ４４０ｎｍ）を蛍光分光光度計にて測定する。
（３）蛍光強度は硫酸キニーネを０．１Ｎ硫酸で１μｇ／ｍＬに希釈した溶液の測定値を１００とした場合の相対蛍光強度値を用いる。本願発明における抗酸化活性は、以下の計算式で算出される。
抗酸化活性＝｛（無添加対照区の相対蛍光強度）／（各試料区の相対蛍光強度）｝×１００ The fermented soybean water-soluble polysaccharides have the following characteristics:
ii) The antioxidant activity of the fermented soybean water-soluble polysaccharides evaluated by the following acidic egg yolk oxidation model test method is 110 or more, with the non-added control being set at 100;
Characterized in that it has
The acidic liquid seasoning according to any one of claims 1 to 3.
[Test method for acidic egg yolk oxidation model system]
(1) 10 g of egg yolk is diluted with 130 g of distilled water, and then heated at 60° C. for 3 minutes to obtain a diluted egg yolk solution. Glacial acetic acid is added to this diluted egg yolk solution to adjust the pH to 4.0 to obtain an acidic egg yolk solution (containing 1% egg yolk solids). Next, a dispersion of a sample to be evaluated for antioxidant activity is dispersed in distilled water, and the dispersion is added to obtain a test solution. At this time, the sample concentration and amount added in the dispersion are adjusted so that the amount of sample in the test solution is 100 times the Fe content contained in the acidic egg yolk solution (following formula).
Formula: (sample amount)/(Fe content of the acidic egg yolk solution)=100 (w/w)
(2) 10 mL of the test solution is placed in a 15 mL test tube with a screw cap, and incubated in the dark at 55° C. for 65 hours with air circulating. 200 μL of the test solution is taken into a test tube, 3 mL of a mixed solution of ether/ethanol (1:3, v/v) is added, and the mixture is stirred and centrifuged at 1,200×g for 5 minutes. The fluorescence intensity (Ex 360 nm, Em 440 nm) of the supernatant is measured using a fluorescence spectrophotometer.
(3) The fluorescence intensity is the relative fluorescence intensity value when the measured value of a solution of quinine sulfate diluted to 1 μg/mL with 0.1 N sulfuric acid is taken as 100. The antioxidant activity in the present invention is calculated by the following formula.
Antioxidant activity = {(relative fluorescence intensity of non-added control) / (relative fluorescence intensity of each sample)} x 100
請求項１～３のいずれか一項に記載の酸性液状調味料。 The present invention further comprises at least one emulsifying agent selected from the group consisting of egg yolk, modified starch, and vegetable protein.
The acidic liquid seasoning according to any one of claims 1 to 3.
請求項１～３のいずれか一項に記載の酸性液状調味料。 The acidic liquid seasoning has a pH of 2.0 or more and 4.5 or less.
The acidic liquid seasoning according to any one of claims 1 to 3.
請求項１～３のいずれか一項に記載の酸性液状調味料。 The acidic liquid seasoning is a mayonnaise-like seasoning.
The acidic liquid seasoning according to any one of claims 1 to 3.
前記酸性液状調味料に、分子量が３×１０３以上１０×１０４以下である発酵大豆水溶性多糖類を添加することを特徴とする、酸化防止方法。 A method for preventing oxidation of an acidic liquid seasoning (excluding acidic liquid seasonings containing soy sauce ), comprising:
A method for preventing oxidation , comprising adding a fermented soybean water-soluble polysaccharide having a molecular weight of 3 x 103 or more and 10 x 104 or less to the acidic liquid seasoning.
前記酸性液状調味料に、分子量が３×１０３以上１０×１０４以下である麹発酵大豆水溶性多糖類を添加することを特徴とする、酸化防止方法。 A method for preventing oxidation of an acidic liquid seasoning (excluding acidic liquid seasonings containing soy sauce) , comprising:
The method for preventing oxidation is characterized by adding koji-fermented soybean water-soluble polysaccharides having a molecular weight of 3 x 103 or more and 10 x 104 or less to the acidic liquid seasoning.
食品または食品原料から分画ないし分離された発酵大豆水溶性多糖類を用い、
前記酸性液状調味料に、分子量が３×１０ ３ 以上１０×１０ ４ 以下である発酵大豆水溶性多糖類を添加することを含むことを特徴とする、酸化防止方法。 A method for preventing oxidation of an acidic liquid seasoning, comprising:
Using fermented soybean water-soluble polysaccharides fractionated or separated from food or food raw materials,
A method for preventing oxidation, comprising adding a fermented soybean water-soluble polysaccharide having a molecular weight of 3 x 103 or more and 10 x 104 or less to the acidic liquid seasoning.
食品または食品原料から発酵大豆水溶性多糖類を分画ないし分離する工程を含み、The method includes a step of fractionating or separating fermented soybean water-soluble polysaccharides from a food or food raw material,
前記酸性液状調味料用酸化防止剤が、分子量が３×１０The antioxidant for acidic liquid seasonings has a molecular weight of 3×10 ３3 以上１０×１０Above 10 x 10 ４4 以下である発酵大豆水溶性多糖類を有効成分とすることを特徴とする、酸性液状調味料用酸化防止剤の製造方法。A method for producing an antioxidant for acidic liquid seasonings, comprising the following fermented soybean water-soluble polysaccharide as an active ingredient:
酸性液状調味料に、分子量が３×１０３以上１０×１０４以下である発酵大豆水溶性多糖類を添加することを特徴とする、酸味低減方法。 A method for reducing the sourness of an acidic liquid seasoning, comprising:
A method for reducing sourness, comprising adding a fermented soybean water-soluble polysaccharide having a molecular weight of 3 x 103 or more and 10 x 104 or less to an acidic liquid seasoning.
食品または食品原料から分画ないし分離された発酵大豆水溶性多糖類を用い、
前記酸性液状調味料に、分子量が３×１０ ３ 以上１０×１０ ４ 以下である発酵大豆水溶性多糖類を添加することを含み、
前記食用油脂の含有量が、前記酸性液状調味料全体に対して１０質量％以上９０質量％以下であり、
前記酢酸の含有量が、前記酸性液状調味料全体に対して０．１質量％以上５．０質量％以下であることを特徴とする、
酸性液状調味料の製造方法。 A method for producing an acidic liquid seasoning containing at least acetic acid, edible oil and fat, and water, comprising:
Using fermented soybean water-soluble polysaccharides fractionated or separated from food or food raw materials,
The method includes adding a fermented soybean water-soluble polysaccharide having a molecular weight of 3×10 3 or more and 10×10 4 or less to the acidic liquid seasoning,
The content of the edible oil and fat is 10% by mass or more and 90% by mass or less based on the total amount of the acidic liquid seasoning,
The content of the acetic acid is 0.1% by mass or more and 5.0% by mass or less based on the total amount of the acidic liquid seasoning.
A method for producing an acidic liquid seasoning.
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