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Low-salt soy sauce

By adding γ-aminobutyric acid and potassium chloride to low-salt soy sauce, the bitter taste problem caused by potassium chloride replacing salt is solved, and the increase in blood pressure and cardiac hypertrophy are significantly inhibited, achieving the production of healthy and delicious low-salt soy sauce. .

Inactive Publication Date: 2007-10-24
KIKKOMAN CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is difficult to say that the effect is sufficient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0034] Experimental example 1 (preparation of glutamic acid decarboxylase)

[0035] Glutamate decarboxylase was prepared according to the method of Ueno et al. (Biosci. Biotech. Biochem., 61(7), 1168-1171, 1997). That is to say, Lactobacillus brevis (Lactobacillus brevis) IFO12005 was inoculated into 20 L of GYP medium (1% glucose, 1% yeast extract, 0.5% polyptone, 1% sodium glutamate), and the The resulting mixture was incubated for 72 hours in a small fermenter (30 L volume). After the cultivation, the bacterial cells were collected by centrifugation (8,000×g; 30 minutes). Thereafter, 1 L of a buffer solution (20 mM phosphate buffer solution containing 0.1 mM pyridoxal phosphate and 0.1 mM mercaptoethanol; pH=7) was added to 100 g of the obtained bacterial cells (wet bacterial cells). Thereafter, 10 mL of a lysozyme solution (0.2 mg / mL) was further added thereto, and the resulting mixture was treated at 37° C. for 15 minutes. The bacterial solution obtained after the abov...

experiment example 2

[0036] Experimental example 2 (preparation example of γ-aminobutyric acid)

[0037] γ-aminobutyric acid was produced using the glutamic acid decarboxylase prepared in Experimental Example 1 above.

[0038] That is, 70 g of wheat gluten, 2.5 g of a commercially available protease reagent, and 0.2 g of glutaminase Daiwa C-100 (manufactured by Daiwa Kasei K.K.) were added to 180 mL of warm water, followed by decomposition at 50°C for 24 hours .

[0039] After completion of the decomposition, 20 mL of the glutamic acid decarboxylase solution obtained in Test 1 was added to the product, and the obtained mixture was reacted at 30° C. for 24 hours. Thereafter, the obtained enzyme-treated solution was filtered with a filter, and then filtered with celite, thereby obtaining a clear brown solution. The concentration of GABA in this solution was approximately 16 mg / mL. The solution was freeze-dried to obtain a powder containing γ-aminobutyric acid, wherein the content of γ-aminobutyri...

preparation example

[0043] Cook-denatured defatted soybeans are mixed with an almost equal amount of roasted and ground wheat. Thereafter, seed koji was inoculated into the above mixture, followed by ventilation for 42 hours to obtain soy sauce koji. The obtained soy sauce koji is added to high-concentration salt water, and then the obtained moromi is processed for 150 days according to a known method while stirring at a suitable temperature of 25° C. to 30° C. so that the moromi is fermented and aged. Thereafter, the moromi was squeezed and filtered to obtain raw soy sauce containing about 18% of table salt and about 1.7% of T.N.

[0044] The raw soy sauce was subjected to a desalting treatment using an electrodialyzer to obtain a desalted soy sauce containing 0.5% by weight of common salt and about 1.6% by weight of T.N.

[0045] The desalted soy sauce was divided into 4 parts. Thereafter, 9.5% by weight of sodium chloride was added and dissolved in the first portion, thereby obtaining a low-...

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PUM

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Abstract

A low common salt soy sauce, which has good flavor, significantly suppresses elevation of blood pressure, prevents cardiac hypertrophy, and is also available as special nutritious food, is obtained. 1.0% to 10.0% by weight of potassium chloride and 0.1% to 5.0% by weight of gamma-aminobutyric acid are added to a reduced common salt soy sauce, so as to obtain a low common salt soy sauce of issue. Otherwise, a KCl-containing low common salt soy sauce is obtained by: (1) a common production method of soy sauce, in which a mixed solution consisting of KCl and common salt is used as mother water; (2) a method of subjecting a soy sauce obtained using saline solution as mother water to electrodialysis, a membrane treatment, or the like, so as to eliminate common salt from the above soy sauce, and then adding KCl thereto; or other methods. Thereafter, gamma-aminobutyric acid is added to the above KCl-containing low common salt soy sauce, so as to obtain a low common salt soy sauce comprising 0% to 10% by weight of common salt, 1.0% to 10.0% by weight of potassium chloride, and 0.1% to 5.0% by weight of gamma-aminobutyric acid.

Description

technical field [0001] The present invention relates to a low-salt soy sauce, which has good taste, can remarkably suppress the rise of blood pressure, prevent cardiac hypertrophy, and can also be used as special nutritional food. The term "reduced salt soy sauce" used in the present invention refers to soy sauce containing 0% by weight to 10% by weight (W / V%) of sodium chloride, sometimes called NaCl or common salt. Background technique [0002] Soy sauce is one of typical Japanese condiments, having a unique taste, and thus it has gained a new recognition that soy sauce is good for cooking in Western cooking as in Japanese cooking. Based on this understanding, the demand for soy sauce is gradually increasing among the commonly used seasonings in the United States, Europe, and Southeast Asia. [0003] Generally, soy sauce is produced by inoculating a filamentous fungus or the like belonging to the genus Aspergillus to a mixture consisting of a protein material such as heat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/305A23L23/10A23L27/50
CPCA23V2002/00A23L1/238A23L1/3055A23L27/50A23L33/185A23V2200/326A23V2250/5488
Inventor 山越纯松本浩祐齐藤实青田仁美仲原丈晴福田贤小熊哲哉藤井则和
Owner KIKKOMAN CORP
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