1289044 九、發明說明： 【發明所屬之技術領域】 喊味之低鹽醬 本發明係關於-種即使食鹽濃度較低仍有 油類。 【先前技術】 醫油不僅於日本料理中，於各種料理中皆 味品而廣泛使用。-方面，因過多攝取食鹽會對腎臟= =病、高血録造成不良影響，故而業者建議將所有飲 艮口口低食鹽化’且使醬油等液體調味品低鹽化。因此，例 如低鹽醬油之食鹽濃度規定為9 w/w%以下。 為如此限制食鹽之攝取量，較好是使用低鹽醬油。但， 低鹽酱油因食鹽濃度較低，即無法感覺充分之械味，故而 眾人感覺味道並非充分。因此於滿足所建議之食鹽攝取量 之限制時，不增加低鹽醬油之使用量。 作為低鹽醬油之改良手段可用各種方法。例如，有使用 氯化鉀作為食鹽代替物之方法（日本特許第2675254號、曰 本專利特公平06-97972號），但存有同時使用之檸檬酸鹽之 未的〜或藉由糖醇遮蔽喊味之問題。又，於低鹽醬油中 添加海藻糖之方法（日本專利特開平1〇_6654〇號）、添加辣椒 素之方法（日本專利特開2001_245627號）、添加紫蘇葉萃取 2之方法（日本專利特開2002_165577號）中，存有感覺到該 等添加物之味道為異味之問題。低鹽.淡色·高氮之方法（日 本專利特公平〇5_〇〇7987號）中，雖可增加濃味但未增加鹹 未此外，作為降低食鹽時增強蜮味的方法，亦有組合添 92641.doc 1289044 加特定之有機酸、胺基酸等技術（日本專利特開平u_187841 號）。 【發明内容】 本發明係提供一種食鹽濃度9 w/w%以下、鉀濃度0.5〜 3.7 w/w%且氮濃度ι·9 w/v%以上之低鹽醬油類者。 此外，本發明提供一種含有選自核酸系調味品、胺基酸 系凋味品、有機酸鹽系調味品以及酸味料中之1或2種以上 之添加劑，且食鹽濃度9 w/w%以下、鉀濃度〇·5〜3·7 w/w% 且氮?辰度1 ·9 w/v%以上之低鹽醬油類。 【實施方式】 前述先前之改良低鹽醬油味道的方法分別可提高一定的 效果，但仍並非充分。特別是於食鹽濃度降低與鹹味並存 方面並非充分。 本發明之目的係提供一種即使鹽濃度較低但仍有鹹味之 低鹽醬油類。 且，本申請案之「低鹽醬油」係指製成品1〇〇§中之鈉含 量為3550 mg(食鹽為9 g)以下之「醬油」以及「醬油加工 品」，並非限定為營養改善法之病人用之特別用途食品。「醬 油」是指於日本農林標準中規定之液體調味品，「醬油加工 品」是指將調味品、酸味料、香料、肖汁、香精類等添加 至符合曰本農林標準之「醬油」㈤，用於與「醬油」相同 之用途之液體調味品。因此，於本中請案中揭示之「醬油」 係與日本農林標準之「醬油」為同一概念。 」 本發明者關於食鹽濃度即使於9 w/w%以下仍可感覺喊味 92641.doc 1289044 之方法銳意研究，最終發現食鹽濃度低為9 w/w%以下，且 鉀濃度為〇·5〜3.7 w/w%之系統中，藉由氮濃度為19 w/v% 以上，可獲得一種鹹味感更強、且味道良好之低鹽醬油類。 又發現藉由將氮含量設為丨·9 w/v%以上可減少鉀含量增加 柃之吉味。進而發現藉由將核酸系調味品、胺基酸系調味 品、有機豸鹽系調味品、酸味料等添加至食鹽濃度為9w/w% 以下、卸濃度0.5〜3.7 w/w%且氮濃度為19 w/v%以上之低 鹽醬油類中’可加倍增加鹹味，又可較高實現作為醬油之 完成度。 根據本發明，可獲得一種即使食鹽濃度為9_%以下， 仍可充分感覺到鹹味之低鹽醬油類。 本發明之低鹽醬油類之食鹽濃度為9w/w%以下，較好是 7〜9 w/w%，特別好的是8〜9 w/w〇〆。。 本發明之低鹽醬油類的鉀濃度，考慮到降低食鹽濃度方 =以及味道方面，為〇.5〜3.7w/w%，較好是心， 疋1〜2.7W/W%，特別好的是1〜2.2 w/w%。又，考膚 .,., 斗"未的方面，較好是使用氯化鉀。 乳化鉀％之添加量較好*1〜7w/w%，更好是2〜 尤其好的是2〜5 w/w%，特別妊& θ 9 w w/〇 ’ ^ 特別好的是2〜4 w/w%。 调郎食鹽濃度與鉀漠度至前述錢，可列舉有 法.例如使用食鹽與例如氣化 下方 、醬相方法；混合使僅有氯 μ 之醬油與僅制食越^ ^ ㈣為釀造水獲得 以及^ 作為釀造水混合獲得“之方法. 乂及於错由電氣透析、 万法， 娛處理專將使用*鹽水作為釀造水 92641 .cJoc 1289044 之通常的醬油除去食鹽之脫鹽醬油中添 〜 〖、加虱化鉀的方法 寺0 關於本發明之低鹽醬油類之氮濃度，考慮到人、 宁艮鹽ί農度 較低的醬油賦予鹹味之方面以及味道方 卸必要的是1.9 w/V%以上’較好是Κ9〜2·4 w/v%，特別好的是"〜22 w/v%，通常，醬油中氮滚度越高則味道越淡，喊味降低.， 故而於食鹽濃度較低且含有鉀之醬油中，難以想像藉由 高氮濃度而可提高鹹味。 9 為將氮濃度設為1.9 w/v%以上，可藉由於以通常$㈣ 造之醬油中實施濃縮以及脫鹽之步驟而實現。例如，存有 以下方法：藉由低鹽濃縮法除去食鹽，且調節以水作：主 成分之揮發成分的稀釋率之方法，或者利用藉由 裝置於除去食鹽時產生之離子化人 〃 十化α水之運動，同時濃縮氮 部分之方法等。又’有藉由R〇膜或減壓濃縮使食鹽部分比 -般更低之低鹽醬油提高氮濃度的方法，相反，亦有自如 曰本醬油、再釀造醬油般之氮濃度較高的醬油脫 等。 又’於本發明中’考慮到有喊味，且較少苦味之方面， 鉀以及氮濃度為上述範圍，且較好是氮⑽之重量比為〇5 〜3.7 ’更好疋G.5〜1_2 ’特別好岐Q卜丨狀範圍。 此外’根據本發明’藉由於食鹽濃度為9 w/w%以下、鉀 濃度0.5〜3.7 w/w%且氮濃度j ·9 w/v%以上之低鹽醬油類中 添加核酸系調味品、胺基酸系調味品、有機酸鹽系調味品、 以及酸味料，可加倍增加_味。X具料僅增加鹹味， 92641.doc 1289044 且減少苦味，增強醬油味等之效果。 作為核酸系調味品可列舉有5，_鳥普酸、，肌苦酸等之 鋼、鉀或者鈣鹽等。核酸系調味品之含量較好是〇〇〜〇.2 w/w%，特別好的是0.03〜〇」w/w%。 作為胺基酸系調味品可列舉有甘胺酸、精胺酸、離胺酸、 、、且I、麩醯胺酸或者其鈉鹽或鉀鹽等。胺基酸系調味品 各有里較好是〇·〇〜1.05 w/w%，特別好的是〇1〜〇·5 一作為有機酸鹽系調味品可列舉有乳酸、琥珀酸、蘋果酸、 冲丁 _豕@文/酉石I、以及葡萄糖酸等有機酸之鈉鹽、鉀鹽等。 特別好的是琥珀酸二鈉、葡萄糖酸鈉。該等之含有量較好 是〇·〇〜0_3 w/w% ’特別好的是〇〇5〜〇2 w/w%。 作為酸味料可列舉有乳酸、琥⑽、蘋果酸、檸檬酸、 以及酒石酸等。其中較好是乳酸、蘋果酸、檸檬酸，特別 好的疋礼酸。乳酸之含有量較好是〇 〇〜2 〇 w/w%，特別好 、 1 ·〇 W/w /°。又，蘋果酸、檸檬酸之含有量較好是 Q'Q G·2 W/W% ’特別好的是 G.G2〜G.l w/w%。 本I明之食鹽濃度為9 w/w%以下，鉀濃度為〇·5〜3刀 w/w%且氮濃度為19w/v%以上之低鹽醬油類，以及於其中 添加有先前列舉之調味品、酸味料之低鹽醬油類，較好是 /、有pH值4.4〜5.0，氯含量4〜9 w/w%，固形份量2〇〜仞 w/w%之特定數值。 又，於本發明之低鹽醬油類中可相應口味等添加乙醇、 曰本米酒、釀造醋、甜味料等，可應用於各種醬油加工尸。 實施例 92641.doc -10- 1289044 實施例1〜11、26以及27、比較例1〜24 (1) 低鹽醬油之調製法 藉由電氣透析裝置將市售之濃口味醬油、以及有機丸大 豆之濃口味醬油脫鹽處理。於食鹽濃度降低至8 w/w%左右 之低鹽醬油中添加食鹽，進而反覆進行脫鹽處理，提高氮 濃度。於調製各種氮濃度之低鹽醬油中分別添加〇、4、以 及7 w/w°/。之氣化鉀，進而藉由以使食鹽濃度為9 w/w%之方 式以食鹽以及水調整，調製出氯化鉀濃度以及氮濃度不同 之低鹽醬油。 (2) 食鹽濃度之測定法 食鹽濃度係藉由測定鈉濃度，將其換算為食鹽濃度而求 出。鈉濃度係藉由原子吸光光度計（Z-61〇〇型曰立偏光澤漫 原子吸光光度計）測定。 (3) 鉀以及氣化卸濃度之測定法 鉀濃度係以與上述鈉濃度測定方法相同之方法測定，氯 化鉀濃度係藉由自鉀濃度換算而獲得。 (4) 氮濃度之測定法 鼠濃度係藉由全氮分析裝置（三菱化成TN-05型）測定。 (5) 評價方法 關於所得之低鹽醬油，蕻 精由10人砰審小組藉官能評價歳 味以及苦味。又，亦進 、 丁作為醬油之练合评價。將各評{ 私準表不於下，將獲得結果示於表^ 【鹹味指標】 1 ··與低鹽醬油同等（相當於食鹽9w/w%) 92641 .d〇< 1289044 2·"於低鹽醬油與正規品（通常品）（相當於食鹽14 w/w%) 之中間 3 ··較正規品（通常品）稍淡 4 ·與正規品（通常品）同等 5 :較正規品（通常品）更鹹 【苦味之指標】 1 ··無 2 ·感覺極少 3 :感覺少許 4 :有感覺 5 :感覺強烈 【綜合評價之判斷基準】 ◎•有鹹味，且無苦味及特殊氣味 〇·鹹味為3以上，且苦味為3以下，且符合下述任—工 •鹹味稍弱，苦味及異味較少 、者 喊味稍弱，無苦味及異味 •有蜮味，苦味及異味較少 △ j蜮味為3以上，且苦味為3以下，但有異味 X蜮未較弱，且/或者有苦味.異味 92641.doc -12- 1289044 丸大豆醬 |市售有機 市售醬油 基本醬油 W α o td > % Vj g 4： 脫鹽處理後之醬油 00 u, o VO 00 ο 00 Lh o v〇 (w/w%) NaCl濃度 o b p H-k ο o b p — 〇 U) (w/w%) KC1濃度 2.02 1.91 1.70 2.02 1.79 1.56 (w/v%) 氮濃度 實施例7 實施例6 實施例5 實施例4 實施例3 比較例14 比較例13 比較例12 比較例11 比較例10 比較例9 比較例8 1實施例2 實施例1 比較例7 比較例6 比較例5 比較例4 比較例3 比較例2 比較例1 1 添加後之醬油 b o vo o vo b v〇 o vo b v〇 〇 vo o VO b VO o Ό Ο Ό b VO ο VO o VO b v〇 b Ό b Ό 〇 vo o VO b VO b (w/w%) NaCl濃度 ο b 私 o U) b 〇 o o <1 p <1 ο <1 b b p o 卜 1—* •私 — p U) o (w/w%) KC1濃度 U) K) On Js) — ON 一 o o UJ js) H-* o o U) VO to U) Ο k) U) <1 K) — o b OJ <1 Js) — 〇 b U) bo to bO o to (w/w%) K濃度 1.94 1.96 1.97 1.98 1.99 2.02 1.82 1.86 1.90 On U) 1.66 1.70 1.93 1.97 2.02 <1 — 1.74 1.49 1.52 I—* Lr, (w/v%) 氮濃度 0.44 0.63 0.80 1.08 1.62 6.33 0.42 0.75 64.51 0.36 0.63 8.27 0.44 0.80 112.6 0.39 0.71 50.5 0.33 0.59 8.60 (w/w) N/K U) LO lh U) is) — U) to U) to to 1—^ 評價 U) K) K> H—* H—^ to — bO U) K) — K) H—1 b〇 〇 〇 〇 〇 〇 X X X X X X X 〇 〇 X X X X X X X 評價 綜合 -13- 92641.doc 12890441289044 IX. Description of the invention: [Technical field to which the invention pertains] Low-salt sauce of shouting taste The present invention relates to an oil which has a low salt concentration even though it has a low salt concentration. [Prior Art] Medical oil is widely used not only in Japanese cuisine but also in various dishes. - In terms of excessive intake of salt, it will adversely affect kidneys = disease and high blood counts. Therefore, the manufacturer recommends that all drinks be low-salted and that liquid seasonings such as soy sauce are low-salt. Therefore, for example, the salt concentration of the low-salt soy sauce is specified to be 9 w/w% or less. In order to limit the intake of salt in this way, it is preferred to use low-salt soy sauce. However, because the low-salt soy sauce has a low salt concentration, it does not feel sufficient mechanical taste, so everyone feels that the taste is not sufficient. Therefore, the amount of low-salt soy sauce used is not increased when the recommended salt intake limit is met. Various methods can be used as an improvement means for low-salt soy sauce. For example, there is a method of using potassium chloride as a substitute for salt (Japanese Patent No. 2675254, Japanese Patent No. 06-97972), but there is a citrate which is used at the same time or is masked by sugar alcohol. The problem of shouting. Further, a method of adding trehalose to a low-salt soy sauce (Japanese Patent Laid-Open No. 1_6654 No.), a method of adding capsaicin (Japanese Patent Laid-Open No. 2001-245627), and a method of adding perilla leaf extract 2 (Japanese Patent Special In the opening No. 2002_165577, there is a problem that the taste of the additives is perceived as an odor. In the method of low-salt, light-colored and high-nitrogen (Japanese Patent Special Edition 〇〇5_〇〇7987), although the flavor can be increased without increasing the saltiness, the method of enhancing the astringency when reducing salt is also added. 92641.doc 1289044 A technique for adding a specific organic acid or an amino acid (Japanese Patent Laid-Open Publication No. JP-187841). SUMMARY OF THE INVENTION The present invention provides a low-salt soy sauce having a salt concentration of 9 w/w% or less, a potassium concentration of 0.5 to 3.7 w/w%, and a nitrogen concentration of ι·9 w/v% or more. Moreover, the present invention provides an additive containing one or more selected from the group consisting of a nucleic acid-based seasoning, an amino acid-based flavoring, an organic acid-based seasoning, and a sour, and has a salt concentration of 9 w/w% or less. Low-salt soy sauce with a potassium concentration of 5·5~3·7 w/w% and a nitrogenity of 1·9 w/v% or more. [Embodiment] The foregoing methods for improving the taste of low-salt soy sauce can respectively improve a certain effect, but are still insufficient. In particular, it is not sufficient in terms of a decrease in salt concentration and a salty taste. SUMMARY OF THE INVENTION An object of the present invention is to provide a low-salt soy sauce which is salty even if the salt concentration is low. In addition, the "low-salt soy sauce" in the present application refers to "soy sauce" and "soy sauce processed product" having a sodium content of 3,550 mg (salt of 9 g) in the finished product, and is not limited to the nutritional improvement method. Special purpose food for patients. "Soy sauce" refers to the liquid seasonings specified in the Japanese Agriculture and Forestry Standards. "Soy sauce processed products" refers to the addition of seasonings, sour materials, spices, sauerkraut, flavors, etc. to "soy sauces" that meet the standards of the 农本农林(5) , a liquid seasoning for the same purpose as "soy sauce". Therefore, the "soy sauce" disclosed in the case of this article is the same concept as the "soy sauce" of the Japanese Agriculture and Forestry Standard. The inventors of the present invention conducted a keen study on the salt concentration of 9 941.doc 1289044 even if the salt concentration was below 9 w/w%, and finally found that the salt concentration was as low as 9 w/w%, and the potassium concentration was 〇·5~ In a system of 3.7 w/w%, a nitrogen salt concentration of 19 w/v% or more can provide a low-salt soy sauce which is more salty and has a good taste. It has also been found that by setting the nitrogen content to 丨·9 w/v% or more, it is possible to reduce the increase in potassium content. Further, it has been found that a nucleic acid-based seasoning, an amino acid-based seasoning, an organic sulfonium-based seasoning, a sour or the like is added to a salt concentration of 9 w/w% or less, a discharge concentration of 0.5 to 3.7 w/w%, and a nitrogen concentration. In the case of low-salt soy sauces of 19 w/v% or more, the salty taste can be doubled, and the degree of completion of soy sauce can be achieved. According to the present invention, it is possible to obtain a low-salt soy sauce which can sufficiently feel a salty taste even when the salt concentration is 9% or less. The salt concentration of the low-salt soy sauce of the present invention is 9w/w% or less, preferably 7 to 9 w/w%, particularly preferably 8 to 9 w/w. . The potassium concentration of the low-salt soy sauce of the present invention is preferably 〇5 to 3.7 w/w%, preferably heart, 疋1 to 2.7 W/W%, in view of lowering the salt concentration and taste. It is 1~2.2 w/w%. Also, it is better to use potassium chloride in the examination of the skin, .., bucket. The amount of emulsified potassium added is preferably *1~7w/w%, more preferably 2~ especially preferably 2~5 w/w%, especially pregnancy & θ 9 ww / 〇' ^ particularly good is 2~ 4 w/w%. The concentration of salt and the degree of potassium in the above-mentioned money can be exemplified by the method. For example, using salt and a method such as gasification below and a sauce phase; mixing so that only the soy sauce of chlorine μ and the only food can be obtained for brewing water. And ^ as a method of brewing water to obtain "the method. 乂 于 由 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 电气 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 926 Method for adding potassium bismuth to the temple 0 Regarding the nitrogen concentration of the low-salt soy sauce of the present invention, it is necessary to take 1.9 w/V% in consideration of the salty taste and the taste of the soy sauce which is low in the degree of the human, the 农 艮 ί The above 'better is Κ9~2·4 w/v%, especially good is "~22 w/v%, usually, the higher the nitrogen rolling degree in the soy sauce, the lighter the taste, the lower the shouting taste. Therefore, the salt is used. In a soy sauce containing a low concentration and containing potassium, it is difficult to imagine that the salty taste can be improved by a high nitrogen concentration. 9 In order to set the nitrogen concentration to 1.9 w/v% or more, it is possible to carry out concentration by using a soy sauce of usually $(iv) and The step of desalting is achieved. For example, the following method exists: The low-salt concentration method removes the salt, and adjusts the dilution ratio of the volatile component of the main component by water, or the movement of the ionized humanized sesame-α water produced by the device to remove the salt, while concentrating the nitrogen fraction The method, etc. - There is a method of increasing the nitrogen concentration by lowering the salt content of the lower salt by the R 〇 film or concentration under reduced pressure. On the contrary, there is also the nitrogen concentration of the soy sauce and the soy sauce. The higher soy sauce is removed, etc. In the present invention, the potassium and nitrogen concentrations are in the above range, and preferably the weight ratio of nitrogen (10) is 〇5 to 3.7' in view of the squeaky taste and less bitterness. More preferably, G.5~1_2' is particularly good in the range of Q. In addition, 'according to the present invention', the salt concentration is 9 w/w% or less, the potassium concentration is 0.5 to 3.7 w/w%, and the nitrogen concentration is j. Adding a nucleic acid-based seasoning, an amino acid-based seasoning, an organic acid-based seasoning, and a sour material to a low-salt soy sauce of 9 w/v% or more, can be doubled. The X material only increases the salty taste, 92641 .doc 1289044 and reduce the bitterness, enhance the taste of soy sauce, etc. Examples of the nucleic acid-based seasoning include steel, potassium or calcium salts such as guanine acid and myosic acid, etc. The content of the nucleic acid seasoning is preferably 〇〇~〇.2 w/w%, particularly good. It is 0.03~〇"w/w%. Examples of the amino acid-based seasoning include glycine, arginine, lysine, I, glutamic acid, or a sodium or potassium salt thereof. The amino acid-based seasonings are preferably 〇·〇~1.05 w/w%, particularly preferably 〇1 to 〇·5. Examples of the organic acid-based seasonings include lactic acid, succinic acid, and malic acid. , Ding _ 豕 @ 文 / 酉石 I, and sodium and potassium salts of organic acids such as gluconic acid. Particularly preferred are disodium succinate and sodium gluconate. The content of these is preferably 〇·〇~0_3 w/w% ′ particularly preferably 〇〇5~〇2 w/w%. Examples of the sour material include lactic acid, succinic acid (10), malic acid, citric acid, and tartaric acid. Among them, lactic acid, malic acid, and citric acid are preferred, and citric acid is particularly preferred. The content of lactic acid is preferably 〇 〇 2 2 〇 w/w%, particularly good, 1 · 〇 W / w / °. Further, the content of malic acid and citric acid is preferably Q'Q G·2 W/W% ', particularly preferably G.G2 to G.l w/w%. The low-salt soy sauce having a salt concentration of 9 w/w% or less, a potassium concentration of 〇·5 to 3 knives w/w%, and a nitrogen concentration of 19 w/v% or more, and a previously listed seasoning added thereto The low-salt soy sauce of the product and the sour material preferably has a specific value of pH 4.4 to 5.0, chlorine content of 4 to 9 w/w%, and solid content of 2〇~仞w/w%. Further, in the low-salt soy sauce of the present invention, ethanol, glutinous rice wine, brewed vinegar, sweetener, etc. can be added to the taste, and the like, and can be applied to various soy sauce processing corpses. Example 92641.doc -10- 1289044 Examples 1 to 11, 26 and 27, and Comparative Examples 1 to 24 (1) Preparation of low-salt soy sauce Commercially available concentrated soy sauce and organic pill soybeans by an electric dialysis apparatus The salty soy sauce is desalted. The salt is added to the low-salt soy sauce having a salt concentration reduced to about 8 w/w%, and the desalting treatment is repeated to increase the nitrogen concentration. 〇, 4, and 7 w/w °/ were added to the low-salt soy sauce for various nitrogen concentrations. The potassium carbonate was adjusted to a salt and water at a salt concentration of 9 w/w% to prepare a low-salt soy sauce having a potassium chloride concentration and a nitrogen concentration. (2) Method for measuring salt concentration The salt concentration is determined by measuring the sodium concentration and converting it to the salt concentration. The sodium concentration was determined by an atomic absorption spectrophotometer (Z-61 曰 type erect gloss diffuse atomic absorption spectrophotometer). (3) Method for measuring potassium and gasification unloading concentration The potassium concentration is measured by the same method as the above-described sodium concentration measuring method, and the potassium chloride concentration is obtained by converting potassium concentration. (4) Measurement of nitrogen concentration The concentration of the mouse was measured by a total nitrogen analyzer (Mitsubishi Chemical Corporation TN-05 type). (5) Evaluation method With regard to the obtained low-salt soy sauce, the sputum was evaluated by a panel of 10 people for evaluation of taste and bitterness. In addition, I also entered and Ding as a soy sauce evaluation. The evaluation results are shown below in the table. [Salty index] 1 ·· Same as low salt soy sauce (equivalent to salt 9w/w%) 92641 .d〇< 1289044 2·" In the middle of low-salt soy sauce and regular products (usually) (equivalent to 14 w/w% of salt) 3 ··Compared with regular products (normal products) 4 ·Compatible with regular products (normal products) 5 : More formal products (Normal product) More salty [Bitter taste index] 1 ··No 2 ·Feeling very little 3: Feeling a little 4: Feeling 5: Feeling strong [Judging criteria for comprehensive evaluation] ◎•Salty taste, no bitterness and special smell〇 ·Salty taste is 3 or more, and the bitterness is 3 or less, and it meets the following conditions: the salty taste and the odor are weak, the bitterness and the odor are less, the bitterness is slightly weak, there is no bitterness and odor, there is astringency, bitterness and odor are less. △ j smell is 3 or more, and bitterness is 3 or less, but odor X is not weak, and/or has bitter taste. Odor 92641.doc -12- 1289044 Pill Soy Sauce | Commercially available organic soy sauce basic soy sauce W o o td > % Vj g 4: Soy sauce after desalting 00 u, o VO 00 ο 00 Lh ov〇(w/w%) NaCl concentration obp Hk ο obp — 〇U) (w/w%) KC1 concentration 2.02 1.91 1.70 2.02 1.79 1.56 (w/v%) nitrogen concentration Example 7 Example 6 Example 5 Example 4 Example 3 Comparative Example 14 Comparative Example 13 Comparative Example 12 Comparative Example 11 Comparative Example 10 Comparative Example 9 Comparative Example 8 1 Example 2 Example 1 Comparative Example 7 Comparative Example 6 Comparative Example 5 Comparative Example 4 Comparative Example 3 Comparative Example 2 Comparative Example 1 1 Addition of soy sauce bo vo o vo bv〇o vo bv〇〇vo o VO b VO o Ό Ο Ό b VO ο VO o VO bv〇b Ό b Ό 〇 vo o VO b VO b (w/w%) NaCl concentration ο b private o U) b 〇oo <1 p <1 ο <1 bbpo 卜 1—* • private — p U) o (w/w%) KC1 concentration U) K) On Js) — ON a oo UJ js) H-* oo U) VO to U) Ο k) U) <1 K) — ob OJ <1 Js) — 〇b U) bo to bO o to (w/w%) K concentration 1.94 1.96 1.97 1.98 1.99 2.02 1.82 1.86 1.90 On U) 1.66 1.70 1.93 1.97 2.02 <1 — 1.74 1.49 1.52 I—* Lr, (w/v%) Nitrogen concentration 0.44 0.63 0.80 1.08 1.62 6.33 0.42 0.75 64.51 0.36 0.63 8.27 0.44 0.80 112. 6 0.39 0.71 50.5 0.33 0.59 8.60 (w/w) N/KU) LO lh U) is) — U) to U) to to 1—^ Evaluate U) K) K> H—* H—^ to — bO U ) K) — K) H—1 b〇〇〇〇〇〇XXXXXXX 〇〇XXXXXXX Evaluation Comprehensive-13- 92641.doc 1289044
、。Q# 嚇族 市售醬油 HH O •η W ϋ ο dd > X O 00 Lh 00 00 Lr, 00 Lrt <1 VO 00 ο 00 '-J vo v〇 00 Lh 00 Lh o b o b o b o b p ο ο b p 〇 u> o b o b K) I—* K) •K) H-* 1—^ to s 1-^ Η·^ Κ) s — H-k U Os K) _K) — H-^ 實施例27 實施例26 比較例25 比較例24 比較例23 比較例22 比較例21 比較例20 比較例19 比較例18 比較例17 實施例11 實施例10 比較例16 實施例9 實施例8 比較例15 VO b v〇 b \o v〇 b Ό b v〇 b V〇 b VO ο V£) ο v〇 b v〇 b vo b VO b VO b v〇 〇 Ό b VO o o b o b VO b VO b vo b vo b ν〇 VO ο VO ό UJ <1 o 払 b o o <1 o 私 b o o U) <1 N) — o b <1 一 <1 4^ 仁 ν〇 4^ 払 v〇 U) bj o b U) <1 to ►—* o b K) 00 to to o K) s H-* — g Η- g Η—Λ g t—1 Os 00 On K) 1—* — K) 1—» to Co K) s K) to — 1— o o bo On 181.12 o U) C\ 〇 L〇 Lh o w o U) to ο Κ) 00 ο o 〇 to o <1 o bo ON 181.12 p 套 o bo K) 116.51 U) Lh Lh Lh L： C： U) to 1~k 仁 私 Lh 仁 C-h C/1 L〇 to ►—* LO to > > X X X X X X X X X 〇 〇 X 〇 〇 X 92641.doc -14- 1289044 表1明顯可知’食鹽濃度為9 w/w%以下，卸為 0.5 3.7 錢的情況’將氮濃度調整至Uw/v%以上可増力，味， 且可抑制苦味 實施例12〜19 將4重量份氯化鉀混合於表1之F96重量份脫鹽處理之 售有機丸大豆醬油之低鹽醬油（實施例12)中。添加 衣2所示 醬油味上 量之調味品·酸味料，與添加前之實施例12進行味道比_ 其結果如表2所示，可發現鹹味上升、苦味減少、 升等效果 92641.doc -15- 1289044 92641.doc -16- 贫务"琴 Q-e-滩含势 *f:s:^^-^^dj¾¾^^¾4¾。 實施例19 實施例18 實施例17 實施例16 實施例15 實施例14 I實施例13 實施例12 甘胺酸 葡萄糖酸鈉 5’一肌苷酸二鈉 琥珀酸二鈉 DL-蘋果酸 擰檬酸 90%乳酸 無添加 酸味料·调味品 ρ 〇 〇 〇 b 00 ρ 1—* Os 〇 S 〇 S 〇 g 〇 〇 琛 Ο 1 g J 99.90 99.80 99.92 99.84 99.95 99.95 99.20 100.00 F:KCl=96:4(w/w) 之添加量(w%) 00 VO 00 Μ 00 Μ 00 K) t—1 00 Co 00 t—» VD 00 1—^ LO 00 K) 〇 NaCl濃度 (w/w%) 4^ 〇 LO ν〇 V£> Ο U) VO 〇 〇 U) jo 〇 KC1濃度 (w/w%) to S to s to s to s K) 一 ts) — K) g to 1—^ K濃度(w/w %) N) 〇 H-* (—k VO Ό »—» vo 00 H—» \D 00 »—* 00 t—* \D OS Η-» 00 氮濃度 (w/v%) 〇 bo Η—» 〇 bo 1—* 〇 bo 1—* o bo 〇 bo 1—^ ο bo Ο bo 1—» 〇 bo »—» N/K(w/w) 香味增強 味道之統一感上升，苦味減少 鹹味感上升，香味增強，醬油 味上升 鹹味感上升(初味，，醬油味 上升 鹹味感持續，苦味減少 鹹味感上升(先味*)，苦味減 少 械味感上升，苦味減少 1 添加效果 -16- 92641.doc 1289044 實施例20〜25 調製表3所示組成之低鹽醬油。藉由添加各種調味品、酸 味料所獲得之低鹽醬油，即使於食鹽濃度為8.3〜8.5 w/w%，則可更感覺到賊味。又，可進一步抑制苦味，作為 醬油之綜合評價獲得提高。 表3 實施例 20 實施例 21 實施例 22 實施例 23 實施例 24 實施例 25 有機丸大豆低鹽醬油F 93.76 93.56 93.02 92.57 92.34 91.83 氯化鈉 2 2 3 3 4 4 濃口味醬油 3 3 3 3 3 3 乳酸 0.7 0.8 0.6 0.8 0.45 0.6 擰檬酸 0.05 0.05 0.05 0.05 0.045 0.05 原料 蘋果酸 0.05 0.05 0.05 0.05 0.045 0.05 琥珀酸二鈉 0.16 0.16 0.12 0.12 0.08 0.08 5·—肌苷酸二鈉 0.08 0.08 0.06 0.06 0.04 0.04 葡萄糖酸鈉 0.2 0.2 0.1 0.2 0.2 甘胺酸 0.1 0.15 0.15 總計(重量） 100 100 100 100 100 100 食鹽濃度(w/w%) 8.50 8.48 8.42 8.39 8.34 8.32 KC1 濃度(w/w%) 2.03 2.03 3.03 3.03 4.03 4.03 K濃度(w/w%) 1.06 1.06 1.59 1.59 2.11 2.11 氮濃度(w/v%) 1.94 1.95 1.93 1.95 1.92 1.94 N/K(w/w) 1.58 1.59 1.05 1.06 0.78 0.79 鹹味 3.5 3.5 4 4 4.5 4.5 評價 苦味 1 1 1 1 1 1 綜合評價 〇 〇 ◎ ◎ ◎ ◎ 17- 92641.doc,. Q# Socked soy sauce HH O • η W ϋ ο dd > XO 00 Lh 00 00 Lr, 00 Lrt <1 VO 00 ο 00 '-J vo v〇00 Lh 00 Lh obobobobp ο ο bp 〇u> Obob K) I—* K) • K) H−* 1—^ to s 1-^ Η·^ Κ) s — Hk U Os K) _K) — H—^ Example 27 Example 26 Comparative Example 25 Comparison Example 24 Comparative Example 23 Comparative Example 22 Comparative Example 21 Comparative Example 20 Comparative Example 19 Comparative Example 18 Comparative Example 17 Example 11 Example 10 Comparative Example 16 Example 9 Example 8 Comparative Example 15 VO bv〇b \ov〇b Ό Bv〇b V〇b VO ο V£) ο v〇bv〇b vo b VO b VO bv〇〇Ό b VO oobob VO b VO b vo b vo b ν〇VO ο VO ό UJ <1 o 払boo <1 o private boo U) <1 N) — ob <1 a <1 4^ 仁〇4^ 払v〇U) bj ob U) <1 to ►-* ob K) 00 to To o K) s H-* — g Η- g Η—Λ gt—1 Os 00 On K) 1—* — K) 1—» to Co K) s K) to — 1— oo bo On 181.12 o U C\ 〇L〇Lh owo U) to ο Κ) 00 ο o 〇to o <1 o bo ON 181.12 p set o bo K) 116.51 U) Lh Lh Lh L: C: U ) to 1~k Ren Ren Lh Ren Ch C/1 L〇to ►—* LO to >> XXXXXXXXX 〇〇X 〇〇X 92641.doc -14- 1289044 Table 1 clearly shows that 'salt concentration is 9 w/ w% or less, unloading 0.5 3.7 money 'Adjusting the nitrogen concentration to Uw/v% or more can be strong, taste, and can suppress bitterness. Examples 12 to 19 4 parts by weight of potassium chloride are mixed in the F96 weight of Table 1. A portion of the low salt soy sauce (Example 12) of the organic pellet soy soy sauce sold in the desalting treatment. Adding the soy sauce-flavored seasoning and sour-flavored material shown in the clothing 2, and the taste ratio of Example 12 before the addition, the results are shown in Table 2. The salty taste, bitterness, and the like were found to be 92641.doc - 15- 1289044 92641.doc -16- Poverty"Qin-Beach has a potential*f:s:^^-^^dj3⁄43⁄4^^3⁄443⁄4. Example 19 Example 18 Example 17 Example 16 Example 15 Example 14 I Example 13 Example 12 Sodium glycinate sodium 5'-inosinate disodium succinate disodium DL-malic acid citric acid 90% lactic acid without added sour material · seasoning ρ 〇〇〇b 00 ρ 1—* Os 〇S 〇S 〇g 〇〇琛Ο 1 g J 99.90 99.80 99.92 99.84 99.95 99.95 99.20 100.00 F:KCl=96:4( w/w) Addition amount (w%) 00 VO 00 Μ 00 Μ 00 K) t—1 00 Co 00 t—» VD 00 1—^ LO 00 K) 〇NaCl concentration (w/w%) 4^ 〇 LO ν〇V£> Ο U) VO 〇〇U) jo 〇KC1 concentration (w/w%) to S to s to s to s K) ts) — K) g to 1—^ K concentration (w /w %) N) 〇H-* (—k VO Ό »—» vo 00 H—» \D 00 »—* 00 t—* \D OS Η-» 00 Nitrogen concentration (w/v%) 〇bo Η—» 〇bo 1—* 〇bo 1—* o bo 〇bo 1—^ ο bo Ο bo 1—» 〇bo »—» N/K(w/w) Aroma enhances the sense of unity and reduces bitterness The salty taste is increased, the flavor is enhanced, and the soy sauce taste is increased. The salty taste is increased (initial taste, the soy sauce taste is increased, the salty taste is sustained, and the bitterness is reduced to the salty taste. L (pre-flavor*), bitterness reduces the sense of odor, and bitterness decreases. 1 Add effect-16- 92641.doc 1289044 Example 20~25 Modulate the low-salt soy sauce of the composition shown in Table 3. By adding various seasonings, sourness The low-salt soy sauce obtained by the material can be more irritated even when the salt concentration is 8.3 to 8.5 w/w%. Further, the bitterness can be further suppressed, and the comprehensive evaluation of the soy sauce can be improved. Table 3 Example 20 Example 21 Example 22 Example 23 Example 24 Example 25 Organic Pill Soybean Low Salt Soy Sa F 93.76 93.56 93.02 92.57 92.34 91.83 Sodium Chloride 2 2 3 3 4 4 Rich Soy Sauce 3 3 3 3 3 3 Lactic Acid 0.7 0.8 0.6 0.8 0.45 0.6 citric acid 0.05 0.05 0.05 0.05 0.045 0.05 raw malic acid 0.05 0.05 0.05 0.05 0.045 0.05 disodium succinate 0.16 0.16 0.12 0.12 0.08 0.08 5 · - disodium inosinate 0.08 0.08 0.06 0.06 0.04 0.04 sodium gluconate 0.2 0.2 0.1 0.2 0.2 Glycine 0.1 0.15 0.15 Total (weight) 100 100 100 100 100 100 Salt concentration (w/w%) 8.50 8.48 8.42 8.39 8.34 8.32 KC1 concentration (w/w%) 2.03 2.03 3.03 3.0 3 4.03 4.03 K concentration (w/w%) 1.06 1.06 1.59 1.59 2.11 2.11 Nitrogen concentration (w/v%) 1.94 1.95 1.93 1.95 1.92 1.94 N/K(w/w) 1.58 1.59 1.05 1.06 0.78 0.79 Salty 3.5 3.5 4 4 4.5 4.5 Evaluation of bitterness 1 1 1 1 1 1 Comprehensive evaluation 〇〇 ◎ ◎ ◎ ◎ 17- 92641.doc