JPH0870814A - Additive for reducing salt and sugar, composition for reducing salt and sugar and salt/sugar-reduced food - Google Patents
Additive for reducing salt and sugar, composition for reducing salt and sugar and salt/sugar-reduced foodInfo
- Publication number
- JPH0870814A JPH0870814A JP6240732A JP24073294A JPH0870814A JP H0870814 A JPH0870814 A JP H0870814A JP 6240732 A JP6240732 A JP 6240732A JP 24073294 A JP24073294 A JP 24073294A JP H0870814 A JPH0870814 A JP H0870814A
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- Prior art keywords
- salt
- sugar
- reducing
- composition
- reduced
- 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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Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、食塩や糖質材料（砂糖
等）の使用量を減じても食品の保存性および味覚を確保
することのできる減塩減糖用添加剤、その添加剤を食塩
または糖質材料に担持させた減塩減糖用組成物、および
それらの添加剤または組成物を使用した減塩減糖食品に
関するものである。FIELD OF THE INVENTION The present invention relates to a salt-reducing and sugar-reducing additive capable of ensuring the preservability and taste of foods even if the amounts of salt and sugar materials (such as sugar) are reduced, and the additive thereof. TECHNICAL FIELD The present invention relates to a salt-reducing sugar-reducing composition in which salt is carried on a salt or a sugar material, and a salt-reducing sugar-reducing food using the additive or composition thereof.
【０００２】[0002]
【従来の技術】食塩は、漬物、調味料、水産加工食品、
畜産加工食品、インスタント食品、飲料をはじめとする
多種の食品に使われている。2. Description of the Related Art Salt is used for pickles, seasonings, processed seafood,
It is used in a variety of food products, including processed livestock foods, instant foods, and beverages.
【０００３】食塩を使用する目的は、調理時に用いると
きは主として味覚の改良にあるが、加工食品の場合には
保存性を付与する意味合いも大きい。いずれにせよ、味
覚の改良または保存性の付与のため、食品中の食塩の濃
度は一般にかなり高いものとなる。The purpose of using salt is mainly to improve the taste when it is used during cooking, but in the case of processed foods, it has a great meaning to impart preservability. In any case, the salt concentration in the food is generally quite high due to the improved taste or the preservation.
【０００４】最近では、食塩の多量摂取による健康阻害
を防止するため減塩食品が普及しつつある。たとえば、
みそ、しょうゆなどの調味料は、塩分の割合を少なくし
たり、塩化ナトリウムの一部を塩化カリウムに置換した
りするなどの工夫がなされており、塩漬け食品は、食べ
る前にできるだけ塩分を除去するようになってきてい
る。Recently, low-salt foods have become widespread in order to prevent health impairment due to large intake of salt. For example,
Seasonings such as miso and soy sauce are designed to reduce the salt content and to replace part of sodium chloride with potassium chloride.For salted foods, remove as much salt as possible before eating. Is starting to appear.
【０００５】食塩に限らず砂糖等の糖質材料もその過剰
摂取が問題となっている。たとえば砂糖漬け食品におい
ても、砂糖の割合を減ずることが望まれる。Not only salt but also sugar materials such as sugar have a problem of excessive intake. For example, even in candied foods, it is desirable to reduce the proportion of sugar.
【０００６】[0006]
【発明が解決しようとする課題】しかしながら、調味料
として塩分の少ないものを用いると味覚がかなり低下す
ることを免かれないので、需要者に好まれないという問
題点がある。また塩分が少ないという感覚からかえって
調理時の使用量が多くなり、トータルでは塩分の摂取量
が変らないことがある。However, the use of seasonings having a low salt content inevitably deteriorates the taste sensation, so that there is a problem that consumers do not like it. In addition, the amount of salt used may be increased due to the feeling of low salt content, and the total salt intake may not change.
【０００７】保存性が要求される漬物、加工食品などの
場合には、減塩は直ちに保存性を損なうことになるの
で、減塩を行った場合には真空包装や酸素遮断性包材の
使用など包装の観点から保存性を確保しなければならな
いが、一旦包装を解いてからの保存性が確保できず、そ
のため１回の使用量ごとにパックするなどの煩雑な対策
を採らざるをえない。減塩を行っても、保存性を上げる
ために合成保存料などを用いるのでは、その毒性の問題
点が生ずることになる。砂糖漬け食品などの場合も同様
の問題点がある。In the case of pickles, processed foods, etc., which require preservation, the reduced salt will immediately impair the preservation. Therefore, when reduced salt is used, vacuum packaging or oxygen barrier packaging material is used. From the viewpoint of packaging, storability must be ensured, but storability cannot be ensured once the package is unpacked, so compelling measures such as packing each usage amount must be taken. . Even if the salt is reduced, if a synthetic preservative or the like is used in order to improve the preservability, its toxicity problem will occur. Similar problems also occur with candied foods.
【０００８】本発明は、このような背景下において、減
塩減糖を行っても味覚が低下せず、保存性の点でもすぐ
れている減塩減糖用添加剤、その添加剤を食塩または糖
質材料に担持させた減塩減糖用組成物、さらにはそれら
の添加剤または組成物を使用した減塩減糖食品を提供す
ることを目的とするものである。Under the above circumstances, the present invention provides a salt-reducing and sugar-reducing additive which does not deteriorate in taste even if the salt-reducing and sugar-reducing is performed, and is excellent in preservability. An object of the present invention is to provide a composition for reducing salt and sugar reduction carried on a sugar material, and further a reduced salt and sugar reduction food using the additive or composition thereof.
【０００９】[0009]
【課題を解決するための手段】本発明の減塩減糖用添加
剤は、シソ、タケ、ショウキョウ、ヨモギおよびニンニ
クよりなる群から選ばれた植物を１００mmHg以下の減圧
条件下に乾留したときに留出する減圧乾留物を有効成分
とするものである。The additive for reducing salt and sugar of the present invention is used when a plant selected from the group consisting of perilla, bamboo, ginger, mugwort and garlic is dry-distilled under a reduced pressure of 100 mmHg or less. The active ingredient is a vacuum-distilled product distilled in the above step.
【００１０】本発明の減塩減糖用組成物は、シソ、タ
ケ、ショウキョウ、ヨモギおよびニンニクよりなる群か
ら選ばれた植物を１００mmHg以下の減圧条件下に乾留し
たときに留出する減圧乾留物を、食塩または糖質材料に
担持させてなるものである。The composition for reducing salt and sugar of the present invention is a dry distillation under reduced pressure when a plant selected from the group consisting of perilla, bamboo, ginger, mugwort and garlic is dry distilled under a reduced pressure condition of 100 mmHg or less. The thing is made to support | support salt or a sugar material.
【００１１】本発明の減塩減糖食品の一つは、上述の減
塩減糖用添加剤を、常法に比し減少した量の食塩または
糖質材料と共に、食品または食品製造用の材料に添加し
てなるものである。One of the reduced-salt and reduced-sugar foods of the present invention is the above-mentioned additive for reduced-salt and reduced sugar, together with a reduced amount of salt or sugar material as compared with a conventional method, and a material for food or food production. Is added to.
【００１２】また本発明の減塩減糖食品の他の一つは、
上述の減塩減糖用組成物を、常法に比し減少した量の食
塩または糖質材料となるように食品または食品製造用の
材料に添加してなるものである。Another one of the reduced-salt and reduced-sugar foods of the present invention is
The above-mentioned composition for reducing salt and reducing sugar is added to a food or a material for producing a food so that a reduced amount of salt or sugar material is obtained as compared with a conventional method.
【００１３】以下本発明を詳細に説明する。The present invention will be described in detail below.
【００１４】本発明の減塩減糖用添加剤は、シソ、タ
ケ、ショウキョウ、ヨモギおよびニンニクよりなる群か
ら選ばれた植物を減圧条件下に乾留したときに留出する
減圧乾留物を有効成分とするものである。これら５種の
植物のほかに多種の植物の減圧乾留物についても検討を
行ったが、これら５種の減圧乾留物ほどのすぐれた効果
を奏するものは見い出しえなかった。なおこれらこれら
５種の中では、最初の４者、なかんずく最初の２者が特
に好適である。The additive for reducing salt and sugar of the present invention is effective as a reduced-pressure dry distillate distilled when a plant selected from the group consisting of perilla, bamboo, ginger, wormwood and garlic is subjected to dry distillation under reduced pressure conditions. It is a component. In addition to these 5 types of plants, the vacuum dry distillates of various types of plants were also examined, but none of them showed the effect as excellent as those of the 5 types of vacuum dry distillates. Of these five types, the first four and especially the first two are particularly suitable.
【００１５】減圧条件としては、１００mmHg以下、好ま
しくは１０〜６０mmHg、殊に１５〜４５mmHgの条件が採
用され、減圧乾留時の初留分は適宜カットしてもよく、
また減圧乾留物をさらに精製処理してもよい。常圧下の
乾留または減圧度が小さい条件下の乾留で得た留出物
は、食品に適用したときの減塩減糖効果が不足する上、
保存性も明らかに不足し、所期の目的を達成しえない。As the reduced pressure condition, a condition of 100 mmHg or less, preferably 10 to 60 mmHg, particularly 15 to 45 mmHg is adopted, and the initial fraction during reduced pressure dry distillation may be appropriately cut.
Further, the vacuum-distilled product may be further purified. The distillate obtained by dry distillation under normal pressure or dry distillation under conditions of low degree of vacuum lacks the salt-reducing and sugar-reducing effect when applied to food.
The shelf life is obviously insufficient and the intended purpose cannot be achieved.
【００１６】上記減圧乾留時の乾留物の留出温度は減圧
度に依存するが（減圧度が大きいときは低く、減圧度が
小さいときは高い）、たとえば２０mmHgの減圧乾留の場
合で１８０〜２００℃程度となる。Although the distillation temperature of the dry distillate during the reduced pressure dry distillation depends on the degree of reduced pressure (low when the reduced pressure is large and high when the reduced pressure is small), for example, 180 to 200 in the case of reduced pressure dry distillation of 20 mmHg. It becomes about ℃.
【００１７】上記の操作により得られる減圧乾留物は、
通常は粘稠な液体であるので、これを水、エタノール、
プロピレングリコールなどで稀釈して取り扱うのが通常
である。The vacuum-distilled product obtained by the above operation is
It's usually a viscous liquid, so use water, ethanol,
It is usually diluted and treated with propylene glycol or the like.
【００１８】上記の減圧乾留物からなる減塩減糖用添加
剤は、食品製造時に食塩または糖質材料と併用すること
ができるが、その場合には添加剤（減圧乾留物）の使用
量と食塩または糖質材料の使用量との双方に留意するこ
とが必要となる。The above-mentioned salt-reducing sugar-reducing additive consisting of a vacuum dry distillate can be used in combination with salt or a sugar material during food production. In that case, the amount of the additive (vacuum dry distillate) used and It is necessary to pay attention to both the amount of salt and the amount of sugar material used.
【００１９】しかるに、この添加剤（減圧乾留物）を予
め設計された割合で食塩または糖質材料に担持させた組
成物にしておくと、使用時には大量成分である食塩また
は糖質材料の使用量に留意するだけで足りるので有利で
ある。この場合の添加剤（減圧乾留物）の担持量は、減
圧乾留物のネット基準で、食塩または糖質材料に対し0.
005〜２０重量％程度、殊に0.05〜５重量％とすること
が多い。However, if a composition is prepared by supporting this additive (vacuum dry distillate) on salt or a sugar material in a predesigned ratio, the amount of the salt or sugar material, which is a large component, will be used at the time of use. This is advantageous because it is sufficient to pay attention to. In this case, the loading amount of the additive (vacuum dry distillate) is 0.
It is often 005 to 20% by weight, particularly 0.05 to 5% by weight.
【００２０】上記の減塩減糖用添加剤を、常法に比し減
少した量の食塩または糖質材料（砂糖等）と共に、食品
または食品製造用の材料に添加することにより、減塩減
糖食品が得られる。また上記の減塩減糖用組成物を、常
法に比し減少した量の食塩または糖質材料となるように
食品または食品製造用の材料に添加することにより、減
塩減糖食品が得られる。The above salt-reducing and sugar-reducing additives are added to a food or a food-producing material together with a salt or a sugar material (sugar etc.) in a reduced amount as compared with a conventional method to reduce the salt. A sugar food is obtained. Further, by adding the above-mentioned composition for reducing salt and sugar to a food or a material for producing food so that a reduced amount of salt or sugar material as compared with the conventional method, a salt-reduced sugar food is obtained. To be
【００２１】減塩食品としては、漬物（塩漬け、たくあ
ん漬け、糠みそ漬け、みそ漬け、奈良漬け、福神漬け、
ラッキョウ漬け、梅干し等）、調味料（しょうゆ、み
そ、ケチャップ、マヨネーズ等）、その他の農産加工食
品、水産加工食品（魚肉ハム・ソーセージ、かまぼこ、
ちくわ、みりん干し、佃煮、さきイカ等）、畜産加工食
品（ハム・ソーセージ、バター等）、インスタント食
品、飲料（野菜ジュース、果物ジュース等）、マーガリ
ン、麺類、パン類、菓子類、塩蔵品（新巻きザケ、塩マ
ス、たらこ、かずのこ、キャビア、いくら、すじこ
等）、塩辛類（イカ塩辛、カツオ塩辛、ウニ塩辛等）な
どがあげられる。減糖食品としては、砂糖漬けなどがあ
げられる。The low-salt foods include pickles (salted, takuan pickled, bran miso pickled, miso pickled, nara pickled, Fukugami pickled,
Rakkyo pickles, pickled plums, etc., seasonings (soy sauce, miso, ketchup, mayonnaise, etc.), other processed agricultural products, processed marine products (fish meat ham / sausage, kamaboko, etc.)
Chikuwa, dried mirin, boiled squid, squid, etc., processed livestock products (hams, sausages, butter, etc.), instant foods, beverages (vegetable juice, fruit juice, etc.), margarines, noodles, breads, confectionery, salted products ( Examples include new-rolled salmon, salted trout, cod roe, kazunoko, caviar, salmon roe, salted seafood (squid salt, bonito salt, sea urchin salt, etc.). Sugar-reduced foods include candied foods.
【００２２】これらの食品の製造または調味に際して
は、常法の使用量よりも減少した量（たとえば３〜７割
程度の量）の食塩または糖質材料を用いればよい。In the production or seasoning of these foods, the salt or sugar material may be used in an amount (for example, about 30 to 70%) which is smaller than the amount used in the conventional method.
【００２３】上記の添加剤または組成物のうち減圧乾留
物の食品または食品製造用の材料に対する使用量は、減
圧乾留物のネット基準で、0.0001〜５重量％程度、好ま
しくは0.0005〜３重量％とすることが多いが、必ずしも
その範囲内に限られない。Of the above additives or compositions, the amount of the vacuum-distilled product used in the food or the material for producing the food is about 0.0001 to 5% by weight, preferably 0.0005 to 3% by weight, based on the net of the vacuum-distilled product. However, it is not necessarily limited to the range.
【００２４】[0024]
【作用】本発明の減塩減糖用添加剤および組成物は、す
ぐれた抗菌性を有すると共に、食塩または糖質材料によ
る味覚を引き立たせる作用を有している。そのため本発
明の減塩減糖用添加剤または組成物を用いて食品の製造
または調理を行えば、食塩や糖質材料の使用量をたとえ
ば３〜７割程度にまで減じても味覚を落とすことがない
ので、無理なく食生活における減塩減糖が図られる。The additive and composition for salt reduction and sugar reduction of the present invention have excellent antibacterial properties and also have the action of enhancing the taste by salt or a sugar material. Therefore, when a food is produced or cooked using the salt-reducing additive or composition for salt reduction of the present invention, the taste is lost even if the amount of salt or sugar material used is reduced to about 30 to 70%. Therefore, it is possible to reduce salt and sugar in the diet without difficulty.
【００２５】漬物、梅干、塩漬け食品などにあっては多
量に食塩や糖質材料を用いるが、そのように多量に食塩
等を用いる理由は、味覚のためというよりは微生物の繁
殖を抑制するためである。すなわち、食塩等の量を減じ
ても味覚上は不利にならないが（味覚のことだけ考える
ならむしろ食塩等の量を減ずる方が好ましい）、そのよ
うにすると微生物が繁殖するので、やむおえず食塩等の
使用量を多くしているのである。しかるに本発明の減塩
減糖用添加剤または組成物を用いれば、食塩等の量を半
減しても微生物の繁殖が効果的に抑制されるので、保存
性はもとより味覚も向上させることができる。In pickles, umeboshi, salted foods, etc., a large amount of salt or sugar material is used. The reason for using such a large amount of salt, etc. is to suppress the growth of microorganisms, not to taste. Is. That is, even if the amount of salt etc. is reduced, the taste is not adversely affected (if considering only the taste, it is preferable to reduce the amount of salt etc.), but if this is done, the microorganisms will propagate, so it is unavoidable to use salt. It is increasing the amount of use. However, by using the salt-reducing sugar-reducing additive or composition of the present invention, the growth of microorganisms can be effectively suppressed even when the amount of salt and the like is halved, so that not only the storage stability but also the taste can be improved. .
【００２６】一般に植物中に含まれる抗菌性成分は、一
部は遊離の形で存在しているものの、大部分は本来抗菌
力を発揮する官能基が互いに結合した縮合ないし高分子
化した抗菌性成分複合体となっているものと考えられ
る。従って、これを水や有機溶剤で抽出分離しただけで
は複合体となったままの形で残り、抗菌力を発揮すべき
官能基が塞がれている。このように抽出分中には遊離の
形のものが少ないため、比較的小さい抗菌力しか示さな
い。しかるに本発明においては、減圧乾留操作により適
度の高温条件下にもたらされるようにしてあるため、上
記の複合体が熱分解して本来抗菌力を発揮する官能基が
露われると同時に、有効成分に富んだ状態で留出し、残
渣から分離されるものと考えられる。すなわち減圧乾留
操作は、複合体を熱分解する役割と、その熱分解物であ
る抗菌成分を挟雑物混入を最小限にとどめた状態で残渣
から分離する役割とを同時に果たしているのである。In general, the antibacterial components contained in plants are partially present in a free form, but most of them are condensed or polymerized antibacterial properties in which functional groups which originally exert antibacterial activity are bound to each other. It is considered to be a component complex. Therefore, only by extracting and separating this with water or an organic solvent, it remains in the form of a complex, and the functional group which should exert antibacterial activity is blocked. As described above, the extract contains only a small amount of free form, and thus exhibits a relatively small antibacterial activity. In the present invention, however, since it is brought to a moderately high temperature condition by a vacuum distillation operation, the above-mentioned complex is thermally decomposed to expose the functional group which originally exerts the antibacterial activity, and at the same time, to the active ingredient. It is considered to be distilled out in a rich state and separated from the residue. That is, the vacuum distillation operation simultaneously fulfills the role of thermally decomposing the complex and the role of separating the antibacterial component, which is the thermally decomposed product, from the residue in a state where the inclusion of contaminants is minimized.
【００２７】そして本発明においては、多数の実験の中
から５種の植物を選択し、水や有機溶剤による抽出操作
によって得られる抽出分はもとより他の植物の減圧乾留
によって得られる減圧乾留物に比しても格段にすぐれた
減塩減糖用添加剤または組成物を得ることに成功したの
である。In the present invention, five kinds of plants are selected from a large number of experiments, and not only the extract obtained by the extraction operation with water or an organic solvent but also the vacuum-distilled product obtained by the vacuum-distillation of other plants are selected. It has succeeded in obtaining a salt-reducing sugar-reducing additive or composition which is remarkably excellent.
【００２８】[0028]
【実施例】次に実施例をあげて本発明をさらに説明す
る。以下「％」とあるのは重量％である。EXAMPLES The present invention will be further described with reference to examples. Hereinafter, "%" means% by weight.
【００２９】〈減圧乾留物および抽出物の取得〉シソ、
タケ、ショウキョウ、ヨモギおよびニンニクの粉砕物を
減圧乾留装置に供給して、温度２００〜２５０℃程度、
圧力２０〜３５mmHg程度の条件下に減圧乾留し、これを
エタノールで稀釈して減圧乾留物濃度２０％の溶液を得
た。これとは別に、シソおよびタケを熱水で抽出して熱
水抽出物を得、またシソおよびタケを温エタノールで抽
出して温エタノール抽出物を得た。<Acquisition of Vacuum Dry Distillate and Extract> Perilla,
The crushed material of bamboo, ginger, mugwort and garlic is supplied to a vacuum distillation unit, and the temperature is about 200 to 250 ° C.
It was vacuum-distilled under a pressure of about 20 to 35 mmHg and diluted with ethanol to obtain a solution having a vacuum-distilled product concentration of 20%. Separately, perilla and bamboo were extracted with hot water to obtain a hot water extract, and perilla and bamboo were extracted with warm ethanol to obtain a warm ethanol extract.
【００３０】〈ＨＰＬＣ分析〉上記の試料のうちシソお
よびタケの減圧乾留物、熱水抽出物および温エタノール
抽出物につき、ＨＰＬＣ（高速液体クロマトグラフィ
ー）にて下記の条件で分析を行った。 ・カラム ６mmφ×１５０mm、 株式会社ワイエムシィ製のYMC Packed Column A312使
用、 充填剤：ＯＤＳ（オクダデシルシリカゲル）系充填剤 ・キャリア シソの場合 アセトニトリル／水／酢酸＝３０／６７／
３ (v/v)の混合液 タケの場合 アセトニトリル／水／酢酸＝５０／４７／
３ (v/v)の混合液 ・検出機 ＵＶ ２８０nm ・流量 1.0 ml/min ・チャート速度 ５mm/min<HPLC Analysis> Of the above samples, the vacuum-distilled perilla and bamboo shoots, the hot water extract and the hot ethanol extract were analyzed by HPLC (high performance liquid chromatography) under the following conditions.・ Column 6mmφ × 150mm, using YMC Packed Column A312 manufactured by YMC Co., Ltd. Packing agent: ODS (Okdadecyl silica gel) type packing agent ・ Carrier perilla acetonitrile / water / acetic acid = 30/67 /
Mixed solution of 3 (v / v) Bamboo: Acetonitrile / water / acetic acid = 50/47 /
3 (v / v) mixture ・ Detector UV 280nm ・ Flow rate 1.0 ml / min ・ Chart speed 5 mm / min
【００３１】シソの場合の結果を図１、図２、図３に、
タケの場合の結果を図４、図５、図６に示す。図１はシ
ソの減圧乾留物のチャート、図２はシソの熱水抽出物の
チャート、図３はシソの温エタノール抽出物のチャート
である。図４はタケの減圧乾留物のチャート、図５はタ
ケの熱水抽出物のチャート、図６はタケの温エタノール
抽出物のチャートである。これらの図から、高速液体ク
ロマトグラフィーによる減圧乾留物のチャートは、熱水
抽出物や温エタノール抽出物のチャートとは顕著に相違
していることがわかる。The results in the case of perilla are shown in FIGS. 1, 2 and 3.
The results for bamboo are shown in FIGS. 4, 5 and 6. 1 is a chart of vacuum dry distillation of perilla, FIG. 2 is a chart of hot water extract of perilla, and FIG. 3 is a chart of hot ethanol extract of perilla. FIG. 4 is a chart of vacuum dry distillation of bamboo, FIG. 5 is a chart of hot water extract of bamboo, and FIG. 6 is a chart of hot ethanol extract of bamboo. From these figures, it is understood that the chart of the vacuum dry distillation by high performance liquid chromatography is remarkably different from the charts of the hot water extract and the warm ethanol extract.
【００３２】〈梅干し〉比較例１ ウメを水洗いして一晩水に漬け、容器に塩とウメとを交
互に入れて漬け込んだ。重石を載せて３〜４週間下漬け
した後、日乾し、再び容器に戻すという操作を繰り返し
た。ウメの下漬け時の食塩濃度は２０％程度であった。
これとは別にシソの葉を、塩と梅酢に漬けておいた。こ
れら両者を交互に容器に漬け込み、半年ほど置いた。こ
れにより梅干しが得られた。<Umeboshi> Comparative Example 1 Ume was washed with water and immersed in water overnight, and salt and ume were alternately placed in a container and immersed. The operation of placing weights on the stones, soaking them for 3 to 4 weeks, drying them in the sun, and returning them to the container was repeated. The salt concentration when pickled in Japanese plum was about 20%.
Separately, the leaves of perilla were soaked in salt and plum vinegar. Both of these were alternately dipped in a container and left for about 6 months. As a result, dried ume was obtained.
【００３３】実施例１〜５ 上記で得たシソ、タケ、ショウキョウ、ヨモギおよびニ
ンニクの減圧乾留物の溶液を、減圧乾留物のネット基準
でそれぞれ食塩に 0.2％宛混合して乾燥し、減圧乾留物
の担持された減塩用組成物とした。 Examples 1 to 5 The solutions of the vacuum dried distillates of perilla, bamboo, ginger, wormwood and garlic obtained above were mixed with 0.2% of sodium chloride based on the net of the vacuum dried distillates, and dried. A dry salt-supported composition for reducing salt was prepared.
【００３４】この減塩用組成物を、食塩の使用量を１／
２に減じて用いたほかは比較例１を繰り返した。シソ、
タケ、ショウキョウ、ヨモギ、ニンニクの減圧乾留物を
担持させた減塩用組成物を用いた場合を、この順に実施
例１、２、３、４、５とする。This salt-reducing composition is used in such a manner that the amount of salt used is 1 /
Comparative Example 1 was repeated except that the amount was reduced to 2. Perilla,
The case of using the composition for reducing salt in which a vacuum-distilled product of bamboo, ginger, mugwort, and garlic was carried is referred to as Examples 1, 2, 3, 4, and 5 in this order.
【００３５】上記比較例１および実施例１〜５で得た梅
干しにつき、１０名の男女によるパネラーの官能試験に
よって風味を比較した。評価は、比較例１を標準として
選んでその風味を３点とし、それよりも風味が明らかに
良好なものを５点、やや良好なものを４点、やや劣るも
のを２点、明らかに劣るものを１点とし、１０名の合計
点を１０で除して平均の点数とした。結果は次の通りで
あり、比較例１の通常の梅干しよりも実施例１〜５の梅
干しの方が有意に風味が向上していた。 比較例１（標準） 3.0 点 実施例１ 4.1 点 実施例２ 4.0 点 実施例３ 3.8 点 実施例４ 3.8 点 実施例５ 3.6 点The taste of the dried ume picked in Comparative Example 1 and Examples 1 to 5 was compared by a sensory test of panelists by 10 men and women. In the evaluation, Comparative Example 1 was selected as a standard and the flavor was set to 3 points, 5 points were those which had a clearly better flavor, 4 points were a little better, and 2 points were a little inferior, and were clearly inferior. One item was taken as 1 point, and the total score of 10 persons was divided by 10 to obtain an average score. The results are as follows, and the flavor of the umeboshi of Examples 1 to 5 was significantly improved as compared with the usual umeboshi of Comparative Example 1. Comparative Example 1 (standard) 3.0 points Example 1 4.1 points Example 2 4.0 points Example 3 3.8 points Example 4 3.8 points Example 5 3.6 points
【００３６】なお保存性については、実施例１〜５で得
た梅干しは、食塩の使用量を比較例１の場合の１／２に
減じているにもかかわらず、比較例１の梅干しと変らぬ
好ましい保存性を有していた。これに対し、シソやタケ
の熱水抽出物や温エタノール抽出物を用いたときには、
食塩の使用量を比較例１の場合の１／２に減ずると、製
造工程中においてカビの発生が認められ、食用に供する
ような梅干しが得られなかった。Regarding the preservability, the umeboshi obtained in Examples 1 to 5 were different from the umeboshi of Comparative Example 1 even though the amount of salt used was reduced to 1/2 of that in Comparative Example 1. It had an excellent storage stability. On the other hand, when using hot water extract or hot ethanol extract of perilla or bamboo,
When the amount of salt used was reduced to 1/2 of that in Comparative Example 1, generation of mold was observed during the production process, and umeboshi that was edible was not obtained.
【００３７】〈トマトジュース〉比較例２ トマトを粉砕した後、８５℃に加熱してから、裏ごし機
にかけて皮や芯を除去した。脱気後、瞬間殺菌機により
殺菌を行った。食塩を 0.6％添加することにより調味を
施し、ビンに充填してから、密封殺菌して製品トマトジ
ュースとした。<Tomato Juice> Comparative Example 2 After crushing tomatoes, the tomatoes were heated to 85 ° C. and then put on a lining machine to remove the skin and core. After deaeration, it was sterilized by an instant sterilizer. It was seasoned by adding 0.6% of salt, filled in a bottle, and then sterilized by sealing to obtain a tomato juice product.
【００３８】実施例６〜７ 上記で得たシソおよびタケの減圧乾留物の溶液を、減圧
乾留物のネット基準でそれぞれ食塩に５％宛混合して乾
燥し、減圧乾留物の担持された減塩用組成物とした。 Examples 6 to 7 The solutions of the vacuum dried distillate of perilla and bamboo obtained above were mixed with 5% of each salt based on the net standard of the vacuum dried distillate and dried to reduce the load on the vacuum dried distillate. The composition was for salt.
【００３９】減塩用組成物の添加量を 0.3％にしたほか
は比較例２を繰り返した。シソおよびタケの減圧乾留物
を担持させた減塩用組成物を用いた場合を、それぞれ実
施例６、実施例７とする。Comparative Example 2 was repeated except that the addition amount of the composition for reducing salt was 0.3%. The cases of using the salt-reducing compositions in which the vacuum-dried perilla and bamboo shoots were used are designated as Example 6 and Example 7, respectively.
【００４０】上記比較例２および実施例６〜７で得たト
マトジュースにつき、上述の梅干しの評価の場合と同じ
基準で味覚を比較した。結果は次の通りであり、比較例
２の通常のトマトジュースよりも実施例６および実施例
７のトマトジュースの方が有意に味覚が向上していた。 比較例２（標準） 3.0 点 実施例６ 4.3 点 実施例７ 4.1 点The tastes of the tomato juices obtained in Comparative Example 2 and Examples 6 to 7 were compared with each other on the same basis as in the evaluation of umeboshi. The results are as follows, and the tastes of the tomato juices of Example 6 and Example 7 were significantly improved as compared with the normal tomato juice of Comparative Example 2. Comparative example 2 (standard) 3.0 points Example 6 4.3 points Example 7 4.1 points
【００４１】なお保存性については、実施例６〜７で得
たトマトジュースは、食塩の使用量を比較例２の場合の
１／２に減じているにもかかわらず、比較例２のトマト
ジュースと変らぬ好ましい保存性を有していた。Regarding the preservability, the tomato juices obtained in Examples 6 to 7 were reduced to half the amount of salt used in Comparative Example 2, but the tomato juices in Comparative Example 2 were preserved. It had a favorable storage stability.
【００４２】〈糠みそ漬け〉比較例３ 糠、塩および水を容積比で２：３：１の割合で混ぜて１
週間置き、その間に時々かき混ぜた。このようにして作
製した糠みそにキュウリやナスを２日ほど漬け込んで漬
物とした。<Bran miso pickles> Comparative Example 3 1) by mixing bran, salt and water in a volume ratio of 2: 3: 1
I left it for a week and occasionally stirred it in the meantime. Cucumber and eggplant were soaked in the bran miso thus produced for about 2 days to prepare pickles.
【００４３】実施例８〜９ 上記で得たシソおよびタケの減圧乾留物の溶液を、減圧
乾留物のネット基準でそれぞれ食塩に 0.5％宛混合して
乾燥し、減圧乾留物の担持された減塩用組成物とした。 Examples 8 to 9 The solutions of the vacuum dried distillate of perilla and bamboo obtained above were mixed with 0.5% each of salt based on the net standard of the vacuum dried distillate and dried to reduce the load on the reduced vacuum dried distillate. The composition was for salt.
【００４４】糠、減塩用組成物および水を容積比で２：
1.5：１の割合で混ぜたものを用いたほかは比較例３を
繰り返した。シソ、タケの減圧乾留物を担持させた減塩
用組成物を用いた場合を、それぞれ実施例８、実施例９
とする。The bran, the salt-reducing composition and the water are mixed in a volume ratio of 2:
Comparative Example 3 was repeated except that a mixture of 1.5: 1 was used. The case of using the composition for reducing salt in which vacuum dried distillates of perilla and bamboo are used is Example 8 and Example 9, respectively.
And
【００４５】上記で得た漬物につき、上述の梅干しの評
価の場合と同じ基準で味覚を比較したが、減塩を行って
いるにもかかわらず実施例８および実施例９で得た漬物
は比較例３の通常の漬物に比し好ましい味覚を有してい
た。このことから、漬物の場合には塩分の減少は味覚の
点でマイナスとはならないことがわかる。 比較例３（標準） 3.0 点 実施例８ 4.5 点 実施例９ 4.5 点The tastes of the pickles obtained above were compared on the same basis as in the case of the evaluation of umeboshi. The pickles obtained in Examples 8 and 9 were compared even though salt reduction was performed. It had a pleasant taste compared to the normal pickles of Example 3. From this, it can be seen that in the case of pickles, the decrease in salt content is not negative in terms of taste. Comparative Example 3 (standard) 3.0 points Example 8 4.5 points Example 9 4.5 points
【００４６】なお保存性については、実施例８および実
施例９で用いた糠みそは腐敗を起こしたり漬物の香味を
損なったりすることがなかった。ちなみに、実施例８〜
９の減塩処方でシソおよびタケ減圧乾留物の溶液からな
る減塩用組成物を添加しなかったときは、糠みそが腐敗
しやすかった。Regarding the preservability, the bran miso used in Examples 8 and 9 did not cause putrefaction or spoil the flavor of pickles. By the way, Example 8-
When the salt-reducing composition of No. 9 and the salt-reducing dry-distilled solution of bamboo were not added, the bran miso was liable to decompose.
【００４７】実施例１０〜１１ 上記で得たシソおよびタケの減圧乾留物の溶液を、減圧
乾留物のネット基準でそれぞれ砂糖に１％宛混合して乾
燥し、減圧乾留物の担持された減糖用組成物とした。Examples 10 to 11 The solutions of the vacuum dried distillate of perilla and bamboo obtained above were mixed with 1% of sugar on a net basis of the vacuum dried distillate and dried, respectively, and dried to reduce the load carried by the vacuum dried distillate. The composition was sugar.
【００４８】この減糖用組成物を、砂糖の使用量が半減
するようにして果物の砂糖漬けに用いたが、保存性は良
好であった。This composition for reducing sugar was used for candied fruits so that the amount of sugar used would be halved, and the preservability was good.
【００４９】[0049]
【発明の効果】本発明の減塩減糖用の添加剤および組成
物は、すぐれた抗菌性を有すると共に、食塩や糖質材料
による味覚を引き立たせる作用を有している。そのた
め、この減塩減糖用組成物を用いて食品の製造または調
理を行えば、食塩等の使用量を大幅に減じても味覚を落
とすことがないので、無理なく食生活における減塩減糖
が図られる上、保存性の点でも極めてすぐれている。EFFECTS OF THE INVENTION The additives and compositions for reducing salt and sugar of the present invention have excellent antibacterial properties and, at the same time, have the effect of enhancing the taste of salt and sugar materials. Therefore, if a food is produced or cooked using this salt-reducing composition, it will not spoil the taste even if the amount of salt or the like used is greatly reduced. It is also excellent in terms of storage stability.
【図１】シソの減圧乾留物のＨＰＬＣチャートである。FIG. 1 is an HPLC chart of vacuum dry distillation of perilla.
【図２】シソの熱水抽出物のＨＰＬＣチャートである。FIG. 2 is an HPLC chart of a hot water extract of perilla.
【図３】シソの温エタノール抽出物のＨＰＬＣチャート
である。FIG. 3 is an HPLC chart of a warm ethanol extract of perilla.
【図４】タケの減圧乾留物のＨＰＬＣチャートである。FIG. 4 is a HPLC chart of vacuum dry distillation of bamboo.
【図５】タケの熱水抽出物のＨＰＬＣチャートである。FIG. 5 is a HPLC chart of a hot water extract of bamboo.
【図６】タケの温エタノール抽出物のＨＰＬＣチャート
である。FIG. 6 is a HPLC chart of a warm ethanol extract of bamboo.
Claims (5)
ニンニクよりなる群から選ばれた植物を１００mmHg以下
の減圧条件下に乾留したときに留出する減圧乾留物を有
効成分とする減塩減糖用添加剤。1. A salt-reduced sugar-reduced sugar containing a reduced-pressure dry distillate as an active ingredient, which is distilled when a plant selected from the group consisting of perilla, bamboo, ginger, wormwood and garlic is dry-distilled under a reduced pressure condition of 100 mmHg or less. Additives.
ニンニクよりなる群から選ばれた植物を１００mmHg以下
の減圧条件下に乾留したときに留出する減圧乾留物を、
食塩または糖質材料に担持させてなる減塩減糖用組成
物。2. A vacuum dry distillation product, which is distilled when a plant selected from the group consisting of perilla, bamboo, ginger, wormwood and garlic is dry distilled under a reduced pressure condition of 100 mmHg or less,
A composition for reducing salt and reducing sugar, which is carried on salt or a sugar material.
担持量が、減圧乾留物のネット基準で 0.005〜２０重量
％である請求項２記載の減塩減糖用組成物。3. The composition for reducing salt and sugar reduction according to claim 2, wherein the amount of the vacuum-distilled product carried on the salt or the sugar material is 0.005 to 20% by weight based on the net of the vacuum-distilled product.
し減少した量の食塩または糖質材料と共に、食品または
食品製造用の材料に添加してなる減塩減糖食品。4. A salt-reducing sugar-reducing product obtained by adding the salt-reducing sugar-reducing additive according to claim 1 to a food or a food-producing material together with a salt or a sugar material in a reduced amount as compared with a conventional method. Food.
し減少した量の食塩または糖質材料となるように食品ま
たは食品製造用の材料に添加してなる減塩減糖食品。5. A salt-reducing composition comprising adding the salt-reducing and sugar-reducing composition according to claim 2 to a food or a food-producing material so that the salt or sugar material has a reduced amount as compared with a conventional method. Reduced sugar food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6240732A JPH0870814A (en) | 1994-09-07 | 1994-09-07 | Additive for reducing salt and sugar, composition for reducing salt and sugar and salt/sugar-reduced food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6240732A JPH0870814A (en) | 1994-09-07 | 1994-09-07 | Additive for reducing salt and sugar, composition for reducing salt and sugar and salt/sugar-reduced food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0870814A true JPH0870814A (en) | 1996-03-19 |
Family
ID=17063882
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6240732A Withdrawn JPH0870814A (en) | 1994-09-07 | 1994-09-07 | Additive for reducing salt and sugar, composition for reducing salt and sugar and salt/sugar-reduced food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0870814A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006141223A (en) * | 2004-11-16 | 2006-06-08 | Kao Corp | Liquid seasoning |
| JP2011006623A (en) * | 2009-06-29 | 2011-01-13 | Shiraimatsu Shinyaku Kk | Antioxidant |
| WO2013085014A1 (en) * | 2011-12-06 | 2013-06-13 | 日本水産株式会社 | Taste-improving agent and food or drink containing same |
| JP2015507939A (en) * | 2012-02-24 | 2015-03-16 | ソン，ギュヨン | Method for producing low sodium, low chlorine, high potassium kimchi using wild grass and kimchi by the same |
-
1994
- 1994-09-07 JP JP6240732A patent/JPH0870814A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006141223A (en) * | 2004-11-16 | 2006-06-08 | Kao Corp | Liquid seasoning |
| JP4351611B2 (en) * | 2004-11-16 | 2009-10-28 | 花王株式会社 | Liquid seasoning |
| JP2011006623A (en) * | 2009-06-29 | 2011-01-13 | Shiraimatsu Shinyaku Kk | Antioxidant |
| WO2013085014A1 (en) * | 2011-12-06 | 2013-06-13 | 日本水産株式会社 | Taste-improving agent and food or drink containing same |
| US9247758B2 (en) | 2011-12-06 | 2016-02-02 | Nippon Suisan Kaisha, Ltd. | Taste-improving agent and food or drink containing same |
| JP2015507939A (en) * | 2012-02-24 | 2015-03-16 | ソン，ギュヨン | Method for producing low sodium, low chlorine, high potassium kimchi using wild grass and kimchi by the same |
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