JP2011062168A - Noodle soup or noodle broth including salty taste enhancing agent - Google Patents

Abstract

To provide a soup for noodles or a soup for noodles which has a good salty taste even when the salt content is low by adding a salty taste enhancer to compensate for the weakness or lack of salty taste.
A mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein, 0.5 to 20.0% by weight, potassium chloride 1.0 to 20.0% by weight, and basic amino acids 0.1 to 10. It is a seasoning for cooked rice or noodles with enhanced saltiness, characterized by containing 0% by weight. The ratio of each active ingredient in the mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein is preferably 1:10 to 10: 1, the animal protein is a seafood extract, and the plant protein is soybean, wheat or corn. Any protein is preferred.
[Selection figure] None

Description

  The present invention provides a soup for noodles that has a good salty taste even though the salt content is reduced by adding a salty taste enhancer in order to compensate for the weakness and lack of salty taste caused by reducing the salt content. It relates to soup for noodles.

Salt (sodium chloride) is an essential nutrient for humans. For example, adjustment of water and pH in the body, digestion of food, absorption of nutrients, neurotransmission, and the like can be mentioned, which play an important role in their functions. Furthermore, salt plays an important role in determining the taste of food and drink. For example, enhancement of umami and flavor, preservation of food, production of fermented foods such as miso, soy sauce and bread, texture of kneaded products and udon, stabilization of chlorophyll and retention of color. Thus, although it is an essential salt for human life, its excessive intake is thought to increase the risk of causing diseases such as hypertension, kidney disease, heart disease, etc. although there are various theories. For this reason, reducing salt intake, particularly sodium intake, is regarded as important and strongly desired. This is not only to cure a disease that has already developed, but also to take preventive measures for healthy individuals.
In order to reduce the intake of salt, simply reducing the amount of salt used in the seasoning and processing of foods and drinks can be considered, but as discussed above, salt plays an important role in the flavor of food. Therefore, a food or drink that simply reduces the amount of salt used loses the flavor and is unsavory. Therefore, there is a strong demand for the development of technology that does not impair the salty taste and flavor of food and drink even when the salt is reduced.

  As one of salt reducing methods for reducing salt without impairing salty taste and flavor in conventional foods and drinks, there is a method of using a substance that exhibits salty taste, that is, a salt substitute substance. Representative examples thereof include potassium salts such as potassium chloride, ammonium salts such as ammonium chloride, magnesium salts such as magnesium chloride, and the like. Furthermore, amino acid hydrochlorides such as glycine ethyl ester hydrochloride and lysine hydrochloride, and peptides composed of basic amino acids such as ornithyl taurine, ornithyl-beta-alanine, and glycyl lysine are known. These salty taste substitutes have drawbacks such as bitterness, unique taste, and unpleasant taste in addition to salty taste. As a technique for reducing salt using these salty taste substitutes and suppressing unpleasant taste other than salty taste, potassium chloride, ammonium chloride, calcium lactate, sodium L-aspartate, L-glutamate and / or nucleic acid A seasoning composition (Patent Document 1) obtained by mixing a systemic taste substance at a specific ratio, a method for suppressing bitterness of potassium chloride (Patent Document 2) in combination with a calcium salt or a magnesium salt of an organic acid, etc. are known. Yes. However, the salt reduction technology that meets the needs of consumers has not yet been reached because of unpleasant taste other than salty taste and low salty strength.

  Furthermore, as another salt reduction method to reduce salt without losing salty taste and flavor in foods and drinks, use a substance that enhances salty taste and does not impair salty taste even if salt is reduced, that is, a salty taste enhancing substance There is a way to do it. For example, a combination of L-arginine, L-aspartic acid and sodium chloride (patent document 3), a peptide having a molecular weight of 50,000 daltons or less obtained by hydrolyzing collagen (patent document 4), thaumatin (patent document 5), Protein hydrolysates (Patent Document 6), trehalose (Patent Document 7), yeast extract (Patent Document 8), peptides obtained by hydrolyzing and deamidating proteins (Patent Document 9), bases Numerous things have been reported, such as a taste improver (Patent Document 10) mainly composed of a neutralized salt produced by reacting a functional amino acid with citric acid. However, from the viewpoints of salt reduction effect, flavor, economy, etc., it has not yet reached an effective technology or technology that meets the needs of consumers, and even if salt is reduced, salt taste and flavor are impaired. There is a strong need for effective salt reduction techniques.

JP-A-11-187841 JP-A-4-108358 US Pat. No. 5,145,707 JP-A 63-3766 JP-A-63-137658 JP 7-289198 A Japanese Patent Laid-Open No. 10-66540 JP 2000-37170 A International Publication No. 01/039613 Pamphlet JP 2003-1444088 A

  It is an object of the present invention to provide a soup for noodles or a soup for noodles that has a good salty taste even when the salt content is low, by adding a salty taste enhancer to compensate for the weakness or lack of salty taste. And

The present inventors have found that by using an enzyme-degraded product of animal protein and an enzyme-degraded product of plant protein together, it exhibits a significantly stronger salty taste-enhancing effect than that used alone, and it is used in combination with other components. Thus, a compound having a strong salty taste enhancing action was found. The present invention has been completed as a result of intensive studies on the optimum blending when the blending is used for noodle soup or noodle soup, and the following (1) to (8) noodle soup or noodle soup: Is the gist.
(1) 0.1 to 1.0 part by weight of a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein, 0.1 to 0.75 part by weight of potassium chloride and basic amino acid with respect to 100 parts by weight of water A soup for noodles or a soup for noodles with enhanced saltiness, characterized by containing 0.01 to 0.5 parts by weight.
(2) The noodle soup or noodle soup according to (1), wherein the active ingredient ratio in the mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein is 1:10 to 10: 1.
(3) The soup for noodles or the soup for noodles according to (1) or (2), wherein the enzymatic degradation product is treated with a proteolytic enzyme.
(4) The noodle soup or noodle soup according to any one of (1) to (3), wherein the animal protein is a seafood protein.
(5) The noodle soup or noodle soup according to any one of (1) to (4), wherein the animal protein is a seafood extract.
(6) The soup for noodles or the soup for noodles according to any one of (1) to (5), wherein the plant protein is a protein of soybean, wheat or corn.
(7) The noodle soup or noodle soup according to any one of (1) to (6), wherein the basic amino acid is arginine.
(8) The noodle soup or noodle soup according to any one of (1) to (7), wherein the pH is adjusted to 4.0 to 7.0.

  The soup for noodles or the soup for noodles of the present invention can make the salty taste more than the actual salt amount even if the amount of salt used is reduced than usual. Therefore, even if ingested in the same manner as a normal cooked product, the intake of salt can be reduced.

In Example 5, the result of having evaluated the salty taste enhancing effect of this invention salty taste enhancer which mixed various animal protein enzyme degradation products and various plant protein enzyme degradation products is shown. In Example 6, the result of having evaluated the salty taste enhancement effect by the compounding quantity of the bonito soup extract enzyme degradation product and the isolation | separation soybean protein enzyme degradation product is shown. In Example 9, the result of having evaluated the difference in the salty taste enhancement effect by the difference in the decomposition time of the bonito soup extract enzyme decomposition product and the isolation | separation soybean protein enzyme decomposition product is shown. In Example 11, the result of having measured the dipeptide content of the bonito soup extract enzyme decomposition product and the isolation | separation soybean protein enzyme decomposition product is shown.

In the present invention, a salty taste stronger than the amount of salt actually contained is felt by using a soup for noodles or a soup for noodles that require a salty taste in combination with a component that enhances the salty taste.
In the present invention, the soup for noodles is a soup for noodles such as ramen, wonton, rice noodles, pasta, etc., and a seasoning selected from livestock meat, chicken, vegetables, other soups, salt, pepper, liquor, sugar, etc. It is manufactured by adding a charge. Noodle soup is almost the same meaning as noodle soup, but it is a soup for Japanese noodles such as udon, soba, soumen, and cold wheat. It is made by adding salt, soy sauce, sugar, mirin, and other seasonings. Various seasonings are used for each, but always contain a certain amount of salt. In the case of soup and soup, the salt is usually contained in an amount of about 0.7 to 1.9% by weight. Even if the salt concentration is not so high, ramen soup, noodle soup, etc. are large, so if you drink all of them, the intake of salt tends to increase, and if you can reduce the amount of salt used, high blood pressure Prevention is useful for those in need of treatment.

One of the components for enhancing the salty taste is a salty taste enhancer containing an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein.
In the present invention, animal protein refers to proteins derived from livestock meat, poultry, seafood meat, internal organs, and proteins such as milk and eggs. Specifically, various animal-derived proteins such as beef extract, chicken extract, pork extract, fish meat extract, casein, gelatin, and egg white can be used. Particularly preferred are seafood extracts. Examples include bonito extract, white child extract, leaf extract, esos extract, tuna extract, scallop extract, krill extract, and tarako extract. Boiled juice derived from the canned manufacturing process can also be used.
In the present invention, the plant protein is a protein obtained from cereals, vegetables and the like. Specifically, various plant-derived proteins obtained by processing soybeans, wheat, corn, rice and the like can be used. Preferred are isolated soy protein, soy milk protein, concentrated soy protein, defatted soy protein, wheat gluten, corn gluten, and the like.

In the present invention, the enzyme degradation product is a product obtained by decomposing the above-mentioned animal protein or plant protein into a mixture of amino acids and peptides with an enzyme. Various proteolytic enzymes can be used. Since it is sufficient that the protein is substantially enzymatically decomposed, a decomposition product by fermentation or the like may be used.
Examples of the protein hydrolase include endopeptidase and exopeptidase, and these may be used alone or in combination.
Examples of endopeptidases include serine proteases typified by trypsin, chymotrypsin and subtilisin, aspartic proteases typified by pepsin, metalloproteases typified by thermolysin, and cysteine proteases typified by papain. Specific examples of endopeptidases marketed for food addition include Alcalase (Novozymes), Neutase (Novozymes), Nucleicin (Hichiai), Sumiteam MP (Nippon Chemical Industries), Bromelain F (Amano) Pharmaceutical), Orientase 20A (manufactured by HIVI), Morsin F (manufactured by Kikkoman), Newase F (manufactured by Amano Pharmaceutical), Sumiteam AP (manufactured by Shin Nippon Chemical Industry) and the like. Examples of enzymes with exopeptidase activity that are commercially available for food addition include flavorzyme (manufactured by Novozymes), Sumiteam FP (manufactured by Shinnippon Kagaku Kogyo), actinase (manufactured by Kaken Pharmaceutical), coclase P (manufactured by Genencor), etc. Is mentioned. In particular, animal proteins are preferably treated with an alkaline protease. Specific examples include alcalase and Sumiteam MP. Furthermore, a favorable result may be obtained by combining two or more types of proteases. Specifically, a combination of alcalase and flavorzyme or orientase ONS and flavorzyme is preferable. In particular, in plant proteins, it is preferable to combine two or more types of proteases, and at least one type is particularly preferably an acidic protease. Specifically, a combination of papain and Sumiteam MP, nucleicin and coclase P is preferable, and a combination of morsin and orientase 20A, orientase 20A and Sumiteam MP, morsin and coclase P, neutrase and orientase 20A is particularly preferable. When an enzyme is selected, a combination of enzymes that does not completely decompose into a free amino acid and produces a large number of oligopeptides having 2 to 4 amino acids such as dipeptide is preferable. These enzymes are preferably reacted with the raw materials for 1 to 48 hours, particularly 3 to 24 hours under conditions of temperature and pH suitable for each. The enzyme degradation product thus obtained can be used as it is. These enzymatic degradation products are preferably those having an average peptide chain length of 2 to 3 by the TNBS method. Alternatively, it is preferable that the enzymatic degradation of the protein is degraded to such a degree that the amino nitrogen measured by the formol method is 1.8% or more in the case of animal protein degradation products and 2.5% or more in the case of plant protein degradation products. The enzyme degradation product may be deamidated as shown in Example 4. Deamidation may be performed by a known method.

  The present invention is characterized in that it uses an enzyme degradation product of animal protein and an enzyme degradation product of plant protein in combination. As shown in the examples, compared with animal protein alone or plant protein alone, when both are mixed and used, the salty taste enhancing action is clearly enhanced in spite of the same amount as the enzymatic degradation product. Since the effect is obtained by mixing even a little, the ratio of the two may be anything, but it is usually used at a ratio of about 1: 10-10: 1 (weight ratio of active ingredients). The ratio is preferably about 1: 5-5: 1, particularly preferably 1: 3-3: 1.

  Further, a basic amino acid may be further added to the salty taste enhancer of the present invention, which is a mixture of an enzyme degradation product of animal protein and a plant protein degradation product obtained by the above method. In this case, examples of the basic amino acid to be used include arginine, lysine, ornithine, and arginine is particularly preferable. Arginine can be commercially available or purified by a conventional method. The amount to be added is 0.01 to 20 parts by weight, especially 0.05 to 5 parts by weight, based on 1 part by weight of the active ingredient of the enzyme degradation product (subtracting the amount of sodium chloride from the Brix of the enzyme degradation product) Is preferably added. Further, potassium chloride may be combined. Commercially available potassium chloride may be used. The amount to be added is preferably 0.01 to 50 parts by weight, particularly 0.05 to 10 parts by weight, based on 1 part by weight of the active ingredient of the enzyme degradation product.

  The salty taste enhancer of the present invention may be used at the pH of the decomposed product as it is, but can be more effective by adjusting the pH to slightly acidic to neutral, specifically about pH 5-8. . The enzymatic degradation product has a pH of about neutrality, but when arginine or the like, which is a basic amino acid, is added, the pH tends to be alkaline, so it is preferable to adjust the pH. The pH may be adjusted using a suitable acid, preferably any acid such as citric acid, acetic acid, lactic acid, succinic acid, fumaric acid, phosphoric acid, malic acid, hydrochloric acid. The adjustment time may be adjusted before use, and can be performed at the raw material stage, the intermediate stage of production, or after the final product is obtained. Basically, it is preferable to adjust the pH to the same level as that of normal noodle soup and soup without adding the salty taste enhancer of the present invention. Noodle soup has a pH of 5-6, and ramen soup has a pH of 5.5-6.5. However, this is an example of a simple thing with few seasonings, and it adjusts suitably with other seasonings. It may be in the range of about pH 4.0 to 7.0, preferably about pH 4.5 to 6.5.

  Moreover, you may use the salty taste enhancer of this invention in combination with the various other additive for the purpose of the other well-known and marketed salt reduction. In addition, when the concentration of potassium chloride is increased, it may feel a peculiar taste such as peculiar bitterness. In that case, it can be eliminated by using a masking agent such as sodium gluconate in combination. The amount of sodium gluconate added may be adjusted depending on the use concentration of potassium chloride or the like, but the use of about 0.1 to 3% by weight is appropriate.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

Analysis method
1． Measurement of salt content The salt content was measured according to the following method. That is, the sample was diluted 25 times with 1% HCl and then shaken for 30 minutes to extract sodium ions, and then the extracted sample was diluted with an arbitrary amount of 1% HCl and an atomic absorption photometer (Hitachi High The sodium content was measured by Technologies, Z-2000). The amount of salt was calculated by multiplying the obtained sodium content by 2.54.

2． Measurement of the amount of active ingredient The amount of the active ingredient of the enzymatic degradation product of protein was obtained by subtracting the amount of salt from Brix of the enzymatic degradation product of protein. Note that Brix was measured using a Brix meter (manufactured by Atago, PAL-1).

3． Measurement of salty taste enhancing action (salt taste enhancing rate) The salty taste intensity of the sample solution adjusted to a salt concentration of 0.49% (w / w) was measured by a scale standard method. That is, the salty strength of the salt standard solution adjusted to 0.49% (w / w), 0.625% (w / w), 0.76% (w / w), 0.955% (w / w) and the salty strength of the sample solution In comparison, when the concentration of the salt standard solution having a salt solution strength of 4 points was connected by a straight line, the sample solution was evaluated according to where the salt taste was located. The panel consisted of food and beverage seasoning experts. Further, the salty taste enhancement rate of the sample solution was calculated by the following formula in order to show how much the salty strength of the 0.49% salt solution was enhanced.

Manufacture of various animal protein material enzymatic decomposition products Skipjack soup extract: NP-40 (manufactured by Nihon Suisan Co., Ltd., crude protein: 40.0%) 25.0g, Japanese apricot fish meat powder (manufactured by Nihon Suisan Co., Ltd., crude protein: 88.8%) 11.3g S-3 (manufactured by Taiyo Chemical Co., Ltd., crude protein: 93.0%), 10.8 g pork gelatin: AP-100 (manufactured by Nitta Gelatin, crude protein: 93.0%), 10.8 g, egg white: egg white K (manufactured by Kewpie Tamago, crude protein: 86.5%) 11.6 g was dispersed in distilled water, adjusted to pH 8.0 with 2N NaOH, and then further added to 100 g. To each reaction solution, 0.1 g of Sumiteam MP (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added and reacted at 50 ° C. for 24 hours. After the reaction, heat the enzyme at 95 ° C for 30 minutes to deactivate the enzyme, perform centrifugation (Sakuma, 50A-IV type) and filtration (Advantech, NO.2 filter paper) at 7000 rpm for 15 minutes. An enzymatic degradation product of animal protein material was obtained. Table 1 below shows the correspondence between each material and the example numbers and the Brix and NaCl amounts.

Manufacture of various plant protein material enzyme degradation products Wheat gluten: A-Glu-G (Glyco Nutrition, Crude Protein: 89.8%) 11.1 g, Isolated Soy Protein: Fujipro FX (Fuji Oil, Crude Protein: 93.6%) 10.7 Each g was dispersed in distilled water, adjusted to pH 3.0 with 2N HCl, and then further added to 100 g. To each reaction solution, 0.1 g of morsine F (manufactured by Kikkoman) and orientase 20A (manufactured by HBI) was added and reacted at 50 ° C. for 24 hours. After the reaction, heat the enzyme at 95 ° C for 30 minutes to deactivate the enzyme, perform centrifugation (Sakuma, 50A-IV type) and filtration (Advantech, NO.2 filter paper) at 7000 rpm for 15 minutes. An enzymatic degradation product of animal protein material was obtained. Table 2 below shows the correspondence between each material and the example number and the Brix and NaCl amounts.

Manufacture of deamidated various plant protein material enzyme degradation products Soy protein isolate: Fujipro FX (Fuji Oil, crude protein: 93.6%) 10.7g, adjusted soymilk protein: Soyafit (Fuji Oil, crude protein: 60.1%) ) 16.6g, Corn Gluten: Gluten Meal (Oji Cornstarch, Crude Protein: 73.1%) 13.7g, Wheat Gluten: A-Glu-G (Glyco Nutrition, Crude Protein: 89.8%) 11.1g each in 0.6N HCl Disperse to 100 g. These dispersions were treated in an autoclave at 120 ° C. for 120 minutes for deamidation treatment. After the treatment, each reaction solution was adjusted to pH 3.0 with 2N NaOH and then added to 100 g. To each reaction solution, 0.1 g of morsine F (manufactured by Kikkoman) and orientase 20A (manufactured by HBI) was added and reacted at 50 ° C. for 24 hours. After the reaction, heat the enzyme at 95 ° C for 30 minutes to deactivate the enzyme, perform centrifugation (Sakuma, 50A-IV type) and filtration (Advantech, NO.2 filter paper) at 7000 rpm for 15 minutes. An enzymatic degradation product of animal protein material was obtained. Table 3 below shows the correspondence between each material and the example numbers and the Brix and NaCl amounts.

Evaluation of the salty taste enhancer of the present invention The action of the salty taste enhancer of the present invention prepared in Examples 2 to 4 was evaluated. The salty taste enhancer of the present invention was added so that the active ingredient was 1 w / w%. Next, 10 w / w% sodium chloride solution and 10 w / w% arginine solution were added and adjusted so that the sodium chloride concentration in the evaluation solution was 0.49 w / w% and the arginine concentration was 0.35 w / w%. Furthermore, after adjusting with 2N HCl so that it might become pH 6.0, distilled water was added and it was set as 100g, and it was set as the evaluation liquid. Table 4 shows the composition of the evaluation solution. Using this evaluation solution, the action of the salty taste enhancer of the present invention was evaluated by the scale standard method described in 3. of Example 1. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.

  As a result, the enzymatic degradation products of various protein materials are used in combination with animal protein enzymatic degradation products, particularly fish and shellfish extract enzymatic degradation products and plant protein enzymatic degradation products, rather than using them alone. It was shown to show an enhancement effect.

Blending amount of animal protein enzyme degradation product and plant protein enzyme degradation product The salty taste enhancing action was evaluated by changing the blending amount of the enzyme degradation product prepared in Examples 2 and 4. Table 5 shows the composition of the evaluation solution. Each evaluation solution was adjusted to pH 6.0 with 2N HCl. Using this evaluation solution, the action of the salty taste enhancer of the present invention was evaluated by the scale standard method described in 3. of Example 1. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.

   As a result, the salty taste enhancing action of the salty taste enhancer of the present invention shows a clear effect when the total effective amount is about 0.5% or more, and the ratio of both enzyme degradation products is a range effect of 1: 9 to 9: 1. In particular, a high effect was exhibited at 1: 3 to 3: 1.

Preparation of bonito soup extract enzymatic decomposition product 2 kg of water was added to 1 kg of bonito soup extract (NP-40, Nihon Suisan) to prepare a diluted bonito soup extract. To this bonito broth extract diluted solution, 3.85 g of Sumiteam MP (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added and reacted at 50 ° C. After adding Sumiteam MP, samples were collected over time, heated at 95 ° C for 30 minutes to inactivate the enzyme, centrifuged at 7000 rpm for 15 minutes, filtered through filter paper, and the bonito broth extract enzyme degradation product was removed. Obtained. Table 6 shows the Brix and NaCl contents in each enzyme reaction time.

Preparation of isolated soy protein enzyme-degraded product Isolated soy protein: Fujipro 515L (Fuji protein, crude protein: 93.6%) Add 880 g of water, add Alcalase (Novozymes) 0.6 g, and react at 55 ° C for 4 hours I let you. After the reaction, the pH was adjusted to 4.0 with 2N HCl, and 0.6 g of orientase AY (manufactured by HI) was added and reacted at 50 ° C. After adding orientase AY, samples are collected over time, heated at 95 ° C for 30 minutes to inactivate the enzyme, centrifuged at 7000 rpm for 15 minutes, filtered through filter paper, and separated soybean protein enzyme degradation product Got. Table 6 shows the Brix and NaCl contents in each enzyme reaction time.

Evaluation of salty taste enhancer The action of the enzyme degradation product prepared in Examples 7 and 8 was evaluated. It added so that the active ingredient of Example 7 might be 0.5 w / w%, and the active ingredient of Example 8 might be 0.5 w / w%. Next, add 10w / w% sodium chloride solution and 10w / w% arginine solution to adjust the sodium chloride concentration in the evaluation solution to 0.49w / w% and arginine (Arg) concentration to 0.35w / w%. did. Furthermore, after adjusting with 2N HCl so that it might become pH 6.0, distilled water was added and it was set as 100g, and it was set as the evaluation liquid. Table 7 shows the composition of the evaluation liquid. Using this evaluation solution, the action of the salty taste enhancer of the present invention was evaluated by the scale standard method. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.
As shown in FIG. 3, the enzyme reaction time was 8 to 12 hours or more, preferably 16 to 24 hours or more, depending on the combination of protein and enzyme and reaction conditions. Beyond that, the reaction reaches its peak, so it is not necessary to react longer than necessary.

Measurement of amino nitrogen The amino nitrogen of the enzyme degradation products prepared in Examples 7 and 8 was measured. Amino nitrogen was measured by the formol method. That is, samples obtained by freeze drying the enzyme degradation products prepared in Examples 7 and 8 were used. A sample of 0.5 g was taken and made up to 100 ml with distilled water using a volumetric flask. Filtration with filter paper was performed to obtain a sample solution. 20 ml of the sample solution was collected and adjusted to pH 8.3 using 0.1N sodium hydroxide. 10 ml of formalin adjusted to pH 8.3 with 0.1N sodium hydroxide was added, titrated with a burette using 0.1N sodium hydroxide until pH 8.3, and titration was measured. The amino nitrogen was calculated by the following formula. Table 8 shows the measurement results of amino nitrogen of these enzyme degradation product samples.

According to these results, a high correlation (R ² = 0.9631) was observed between the salty taste enhancing effect of the bonito soup extract enzymatic degradation product and amino nitrogen in each enzyme reaction time. Similarly, a high correlation (R ² = 0.9863) was observed between the salty taste enhancing effect of soybean enzyme degradation products and amino nitrogen in each enzyme reaction time. It was shown that it is preferable that the enzymatic degradation of the protein is degraded to about 1.8% or more when the amino nitrogen is an animal protein degradation product and to about 2.5% or more when the plant protein degradation product is used.

Measurement of Dipeptide Content The enzyme degradation products prepared in Examples 7 and 8 were treated with a cation exchange column and an activated carbon column, and the dipeptide content was measured by high performance liquid chromatography.
(1) Cation exchange column treatment The enzyme-decomposed products prepared in Examples 7 and 8 were freeze-dried, diluted with 0.5N hydrochloric acid solution, and Dowex 50W × 4 (200-400 mesh, A column of H + type (Muromachi Technos) was packed and washed with 5 times the column volume of distilled water to remove the non-adsorbed fraction. The adsorbed fraction was collected by elution with a 2N ammonia solution having a volume 5 times the column volume. The obtained adsorbed fraction was evaporated to dryness in a vacuum and dissolved in distilled water.
(2) Activated carbon column treatment The adsorbed fraction obtained by the above cation exchange column treatment is packed in a column of activated carbon (manufactured by Futura Chemical) and washed with 5 times the column volume of distilled water to remove non-adsorbed Minutes were collected. The obtained non-adsorbed fraction was evaporated to dryness in a vacuum and dissolved in distilled water.
(3) Analysis by high performance liquid chromatography The non-adsorbed fraction obtained by the activated carbon column treatment was analyzed by high performance liquid chromatography (LC-8020, manufactured by Tosoh Corporation). The column was a gel filtration column (YMC-Pack Diol 60: 500 x 8.0 mm), and the eluent was adjusted so that 0.1 M phosphate buffer pH 7.0 containing 0.2 M NaCl and acetonitrile was 7: 3. And detected at 220 nm. Table 9 shows the retention time of the standard substance. For oligopeptides, the retention time ranged from 0 to 23.5 minutes, for dipeptides from 23.5 to 25 minutes, and for free amino acids from 25 minutes onwards. The dipeptide content was calculated by the following formula. The dipeptide content of these enzyme degradation product samples is shown in FIG.

From these results, it was shown that the digestion product having a strong salty taste enhancing action has a higher dipeptide content in both the bonito soup extract enzymatic degradation product and the soybean enzymatic degradation product. It has been shown that when the protein enzyme degradation product of the present invention is produced, it is preferable to decompose so that the dipeptide content becomes high using the dipeptide content as an index.

Manufacture of concentrated mixed seasoning liquid of bonito soup extract enzyme digested product and soybean enzyme digested product The bonito soup extract enzyme digested product prepared in Example 7 and the soybean enzyme digested product prepared in Example 8 were each provided with an evaporator (Brix62). Concentration under reduced pressure was carried out with EYELA to produce a concentrate of enzyme degradation product. These concentrates of enzyme degradation products were mixed at a weight ratio of 1: 1 to prepare a concentrated mixture of skipjack soup extract enzyme degradation product and soybean enzyme degradation product. Further, 2 w / w% of sodium chloride was added, and the mixture was heated at 95 ° C. for 5 minutes to obtain a concentrated mixed seasoning solution of the bonito soup extract enzymatic degradation product and the soybean enzymatic degradation product.

Noodle soup production method: 32% by weight soy sauce, 13% sugar, 5% bonito kombu extract, 1% by weight mirin, 0.5% by weight sodium glutamate, 0.05% by weight nucleic acid seasoning, 0.2% by weight yeast extract Furthermore, 100 ml of concentrated noodle soup was prepared by blending the salty taste enhancing component and / or salt shown in Table 11. The raw materials were mixed and dissolved uniformly, and then adjusted to pH 5.0 with citric acid. It was put in a vinyl pouch, rapidly cooled after heating at 85 ° C. (± 5 ° C.) for 10 minutes, and diluted 6 times to make noodle soup. The amount and salt concentration of the salty taste enhancing component shown in Table 11 are the concentrations contained in the noodle soup after dilution.
The inventive products 1 to 10 and the comparative products 6 and 7 were subjected to comparative evaluation using the comparative products 1 to 5 as an index, and the amount of salt content (hereinafter referred to as functional salt content) felt sensory was calculated. As shown in Formula 4, the ratio of the difference between the functional salt content and the actual salt content to the functional salt content was defined as the salt reduction rate. The panel for sensory testing was composed of experts in seasoning food and drink.

Results: Table 11 shows the content and salt concentration of each salty taste enhancing component in the noodle soup, the results of the sensory test, and the salt reduction rate. As a result of the sensory test, among the noodle soups of comparative products 1 to 5, comparative product 4 was the most preferable salt content as noodle soup, and comparative products 3 and 5 were also good salt content. 2 was a little weak, and comparative product 1 was too weak. Therefore, if the functional salt content is about 1.4 to 1.8% by weight, it can be said that it is preferable as noodle soup.
In the products 1 to 10 of the present invention, the proteolysis product is 0.11 to 0.26% by weight, potassium chloride is 0.5 to 1.0% by weight, and arginine is 0.1 to 0.2% by weight in combination with noodle soup. Noodle soup with a salt reduction rate of ~ 41.9% could be prepared. Potassium chloride is not preferred because it has a peculiar taste when added at 1.0% by weight of the maximum amount, and the maximum amount was considered to be preferably about 0.75% by weight or less. Some increase in the amount is possible by adding a known masking agent. Moreover, arginine did not show an unpleasant taste at any concentration. Skipper extract and soy extract decomposed products had a maximum odor of 0.12% by weight and 0.20% by weight, respectively, and the odor of bonito extract and soybean extract was slightly felt. It is preferred to use at doses or less. In the case of noodle soup that adds other seasonings that mask these flavors, it was not noticed even if the amount was increased.
When adding a lot of potassium chloride, it was necessary to mask the taste of potassium chloride, but in all other cases, despite the low salt content, the salty taste was enhanced and the salt content was low, It was noodle soup with a satisfying salty taste. In particular, the products 4 and 5 of the present invention had a good salty taste and were a preferred noodle soup with no taste.
The addition amount of the salty taste enhancing component was 0.21 to 0.52 parts by weight of the mixture of the protein degradation product and 0.10 to 0.40 parts by weight of arginine with respect to 1 part by weight of potassium chloride.

Ramen soup 1
Manufacturing method: 4% by weight of soy sauce, 0.9% by weight of salt, 0.4% by weight of chicken extract, 0.3% by weight of pork extract and 0.7% by weight of sodium glutamate to prepare ramen soup (Table) 12 Control 1). In addition, among the basic blends, the sodium chloride concentration was changed to 0.7 to 0% by weight, and the control products 2 to 5 in Table 12 were prepared. Furthermore, ramen soup was prepared by adding proteolysate, arginine and potassium chloride in the amounts shown in Table 13 to 100 parts by weight of Control Product 5 in Table 12. The soup having the composition shown in Table 13 was adjusted to pH 6.1 to 6.25, which was the same as that of the control product, by adding malic acid to the pH changed by adding arginine or the like.
About the salty taste of the reference product and the product of the present invention, a comparative evaluation was performed using the target products 1 to 5 as an index, and the degree of salty taste felt sensuously was evaluated.

Results: The reference product is a sample obtained by adding a proteolysate and arginine to the control product 5 to which no salt is added. However, as the amount of addition increases, the salty taste clearly becomes stronger compared to the control product 5. It was. Reference products 3 and 6 were sensorially salty to the control product 4 (corresponding to addition of 0.3% by weight of salt). Inventive products 1 to 3 were further enhanced in saltiness by adding potassium chloride, and saltiness corresponding to addition of 0.4, 0.6, and 0.8% by weight of salt was felt in comparison with the control product, respectively.
Therefore, the salty taste of ramen soup can be enhanced and the amount of salt used can be reduced by adding 0.1 to 1.6% by weight of protein degradation product, 0.1 to 0.3% by weight of arginine and 0.25 to 0.75% by weight of potassium chloride. Was confirmed. However, at 0.75% by weight of potassium chloride, the taste of potassium chloride was strongly felt, so it is preferable to use a masking component together or at a concentration of less than 0.5% by weight.
The addition amount of the salty taste enhancing component was 1.3 to 4 parts by weight of the mixture of the protein degradation product and 0.4 to 1.2 parts by weight of arginine with respect to 1 part by weight of potassium chloride.

Ramen soup 2
In view of the result of Example 14, the amount of KCl added was set to 0.4 to 0.5% by weight, which is the maximum amount that does not give off a strange taste, and a protein degradation product (concentrated mixed seasoning liquid of Example 12) and The appropriate amount of arginine was examined.
As a result, a ramen soup having a salt reduction rate of 30 to 50% could be produced by appropriately combining 0.2 to 1.8% by weight of a protein degradation product and 0.1 to 0.5% by weight of arginine. When the amount of proteolysate increases, the inherent sweetness becomes stronger, and when the amount of arginine increases, the arginine has a unique impact taste, but for ramen soup, the tolerance range is different, and it can be adjusted according to taste. there were.

  According to the present invention, an excellent salty taste enhancer is provided, which makes it possible to compensate for the lack of salty taste when aiming at reducing the salt, and to provide various low-salt foods with excellent flavor.

Claims (8)

  0.1 to 1.0 parts by weight of a mixture of an enzymatic degradation product of animal protein and an enzymatic degradation product of plant protein, 0.1 to 0.75 part by weight of potassium chloride and 0.01% basic amino acid with respect to 100 parts by weight of water A soup for noodles or a soup for noodles with enhanced saltiness, characterized by containing ~ 0.5 part by weight.   2. The noodle soup or noodle soup according to claim 1, wherein the ratio of the active ingredients in the mixture of the enzymatic degradation product of animal protein and the enzymatic degradation product of plant protein is 1:10 to 10: 1.   The soup for noodles or the soup for noodles according to claim 1 or 2, wherein the enzymatic degradation product is treated with a proteolytic enzyme.   4. The noodle soup or noodle soup according to any one of claims 1 to 3, wherein the animal protein is a seafood protein.   The soup for noodles or the soup for noodles according to any one of claims 1 to 4, wherein the animal protein is a seafood extract.   6. The soup for noodles or the soup for noodles according to any one of claims 1 to 5, wherein the plant protein is any protein of soybean, wheat and corn.   The noodle soup or noodle soup according to any one of claims 1 to 6, wherein the basic amino acid is arginine.   The soup for noodles or the soup for noodles according to any one of claims 1 to 7, wherein the pH is adjusted to 4.0 to 7.0.

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