Lactic acid fermented seasoning to improve saltiness

Abstract

[Problem] The present invention addresses the problem of providing a method for eliminating, in food in which a portion of sodium chloride is replaced with potassium chloride mainly for sodium restriction, an unnatural feeling caused by a time difference between the salty tastes of sodium chloride and potassium chloride to obtain an integrated single salty taste. [Solution] According to the present invention, by adding, to food containing sodium chloride and potassium chloride, a lactic acid bacteria-fermented seasoning containing 5-70 wt% of mannitol, 1.5-20 wt% of lactic acid, 1-10 wt% of acetic acid, and 1-10 wt% of sodium glutamate, the salty tastes of the sodium chloride and the potassium chloride can be integrated into a single taste.

Description

【Technical Field】 【0001】 The present invention relates to a method for combining the saltiness of sodium chloride and potassium chloride using a seasoning obtained by lactic acid bacteria fermentation. 【Background Art】 【0002】 Conventionally, in order to reduce sodium in foods that cause hypertension, part of the sodium chloride used in foods has been replaced with potassium chloride. However, since the time from ingestion until the saltiness is exhibited is different between sodium chloride and potassium chloride, when these mixtures are ingested, a sense of discomfort due to the difference in the time of taste presentation is often felt. That is, immediately after putting it in the mouth, the saltiness once reaches its peak, and when the saltiness has decayed, a different and heterogeneous saltiness appears, resulting in a non-unified saltiness. 【0003】 So far, many methods have been found to reduce the unpleasant tastes such as the pungent taste, bitter taste, and fishy taste of potassium chloride. For example, Patent Document 1 describes that glutamic acid reduces the unpleasant taste of potassium chloride. Also, many methods have been found to enhance the saltiness of sodium chloride. Patent Document 2 describes that amino acids and organic acids reinforce the saltiness of reduced-salt salt, and Patent Document 3 shows edible salt whose saltiness is reinforced by lactic acid or acetic acid. In addition, Patent Document 4 describes that erythritol enhances the saltiness of reduced-salt foods. However, even with these methods, the sense of discomfort due to the difference in the time of taste presentation that occurs when sodium chloride and potassium chloride are used in combination has not yet been solved. 【Prior Art Documents】 【Patent Documents】 【0004】 【Patent Document 1】 Japanese Patent Laid-Open No. 58-089160 【Patent Document 2】 Japanese Patent Publication No. 2006-149205 [Patent Document 3] Japanese Patent Publication No. 2019-83818 [Patent Document 4] Japanese Patent Publication No. 2017-143748 [Overview of the project] [Problems that the invention aims to solve] 【0005】 The object of this invention is to provide a method for eliminating the unpleasantness caused by the time difference in saltiness between sodium chloride and potassium chloride in foods containing these two components, and to create a unified saltiness. [Means for solving the problem] 【0006】 To solve this problem, the inventors conducted extensive research and found that by adding a lactic acid fermented seasoning containing 5-70% by weight of mannitol, 1.5-20% by weight of lactic acid, 1-10% by weight of acetic acid, and 1-10% by weight of monosodium glutamate to a food product containing sodium chloride and potassium chloride, the saltiness of the sodium chloride and potassium chloride can be balanced. 【0007】 In other words, the present invention is (1) A method for combining the saltiness of sodium chloride and potassium chloride, characterized by adding a lactic acid fermented seasoning containing 5-70% by weight of mannitol, 1.5-20% by weight of lactic acid, 1-10% by weight of acetic acid, and 1-10% by weight of monosodium glutamate per dry weight of the lactic acid fermented seasoning to a food containing sodium chloride and potassium chloride. (2) The method for combining the saltiness of sodium chloride and potassium chloride as described in (1) above, wherein the weight ratio of sodium chloride to potassium chloride is 99:1 to 40:60. (3) A food product containing a lactic acid fermented seasoning containing 5-70% by weight of mannitol, 1.5-20% by weight of lactic acid, 1-10% by weight of acetic acid, and 1-10% by weight of monosodium glutamate, per dry weight, along with sodium chloride and potassium chloride. This relates to the matter. [Effects of the Invention] 【0008】 According to the present invention, by simply adding a small amount of lactic acid fermented seasoning having a specific composition to a food containing sodium chloride and potassium chloride, the unpleasant difference in saltiness caused by the time difference in taste can be eliminated, and the saltiness can be unified into a single taste. The lactic acid fermented seasoning used in this invention does not have a strong flavor of its own, and is effective even when added in small amounts, so it can be used without significantly affecting the flavor of food other than saltiness. [Modes for carrying out the invention] 【0009】 The present invention will be described in detail below. The food containing sodium chloride and potassium chloride in this invention may be a seasoning blended with sodium chloride and potassium chloride, or a food containing sodium chloride and potassium chloride. The sodium chloride and potassium chloride used in this invention may be any food-grade substances, such as table salt, potassium chloride as a food additive, natural products like seawater, or compositions containing these. In the food product containing sodium chloride and potassium chloride of the present invention, the weight ratio of sodium chloride to potassium chloride is preferably 99:1 to 40:60. When the weight ratio of sodium chloride exceeds 99%, the unpleasantness due to the time lag in saltiness is inherently small, so the effect of adding lactic acid fermented seasoning is small. Furthermore, when the potassium chloride exceeds 60%, it becomes difficult to cover the unpleasantness even with the addition of lactic acid fermented seasoning. Moreover, with 100% potassium chloride, the addition of lactic acid fermented seasoning may actually enhance the bitterness. In this invention, "integrating the saltiness" means ensuring that the difference in the time intervals between the tastes of sodium chloride and potassium chloride do not cause any unpleasant sensation, and that the saltiness is perceived as a single, unified flavor. 【0010】 The lactic acid fermented seasoning used in the present invention contains 5-70% by weight of mannitol, preferably 10-60% by weight, more preferably 15-55% by weight; 1.5-20% by weight of lactic acid, preferably 4-15% by weight; 1-10% by weight of acetic acid, preferably 1.5-10% by weight; and 1-10% by weight of monosodium glutamate, preferably 1.5-7% by weight. 【0011】 The lactic acid bacteria fermented seasoning used in the present invention is a culture solution obtained by inoculating lactic acid bacteria into a liquid culture medium and culturing them. There are no particular restrictions on the lactic acid bacteria used in the production of lactic acid fermented seasonings, as long as they express mannitol-2-dehydrogenase and can be used in food manufacturing. For example, Lactobacillus and Leuconostoc species can be used. 【0012】 The yeast extract used in the culture medium for lactic acid fermentation can be any yeast produced from any raw materials, such as Torula yeast, brewer's yeast, or baker's yeast. 【0013】 Fructose is used as another component of the culture medium. Fructose and glucose can also be used in combination. Liquid sugars containing these can also be used. 【0014】 In addition, other components that are necessary for lactic acid fermentation, such as nitrogen sources, carbon sources, and vitamins, which are normally added to the culture medium during lactic acid fermentation, may also be added. 【0015】 The aforementioned culture medium composition is mixed using a method generally employed when fermenting lactic acid bacteria. For example, 100-150 g / L of fructose and 10-50 g / L of yeast extract are mixed and heat-sterilized. After cooling, lactic acid bacteria are cultured. 10-60 g / L of glucose can also be used as a culture medium component. 【0016】 The culture conditions for obtaining the lactic acid bacteria fermentation seasoning are possible at the temperature and pH generally adopted in lactic acid bacteria fermentation. Although it varies depending on the strain used, generally, it is 20 to 40 °C, and preferably, it is cultured at 25 to 30 °C. Furthermore, semi-anaerobic conditions are preferred. During the culture, since the pH of the culture solution decreases due to the production of organic acids, it is adjusted with sodium hydroxide, potassium hydroxide, etc. to keep the pH during the culture at a pH favorable for the growth of lactic acid bacteria. For example, sodium hydroxide is appropriately added to adjust it to pH 5.0 to 6.0. 【0017】 The lactic acid bacteria fermentation seasoning can be obtained by recovering the culture supernatant. Specifically, after the culture is completed, the pH is appropriately adjusted using sodium hydroxide, potassium hydroxide, etc. as needed in the medium. After heat treatment, the cells are removed by centrifugation or filter filtration, and the culture supernatant is recovered to obtain the product of the present invention. The recovered culture supernatant may be used as it is, but excipients such as dextrin can also be added. Also, it is possible to concentrate and dry it after adding the excipient. The drying method can be adopted without particular limitation, and known drying methods such as spray drying method, drum drying method, freeze drying method, etc. can be adopted. 【0018】 In the present invention, the addition amount of the lactic acid bacteria fermentation seasoning is not particularly limited, but it is preferably 0.5 to 20% by weight based on the total weight of sodium chloride and potassium chloride. If the addition amount is less than 0.5% by weight, the effect cannot be said to be sufficient, and even if the addition amount is increased beyond 20% by weight, the effect does not increase significantly. 【Example】 【0019】 The present invention will be specifically described below using examples. The present invention is not limited thereto. 【0020】 <Production Example> Method for Obtaining Lactic Acid Bacteria Fermentation Seasoning A culture medium was prepared by mixing and sterilizing 60 g / L glucose, 150 g / L fructose, and 50 g / L yeast extract "Ajitop (manufactured by Kojin Life Science Co., Ltd.)". Lactic acid bacteria (Leuconostoc pseudomecenteroides (ATC12291)) were pre-cultured for 1 day at 37°C in MRS liquid medium. 1 L of the culture medium and 10 ml of the pre-cultured lactic acid bacteria were placed in a 2 L jar fermenter and cultured at 30°C. No aeration was performed, and semi-anaerobic conditions were maintained with a stirring speed of 70 rpm. During culture, the culture solution pH was controlled with sodium hydroxide to 5.3 and cultured for 96 hours. After the end of culture, the pH was adjusted to 6.0 with sodium hydroxide, and after heating at 90°C for 10 minutes, centrifugation was performed at 8000 rpm for 10 minutes to separate the bacterial cells and collect the culture supernatant. The recovered supernatant was concentrated using an evaporator to obtain a seasoning with a Brix of 70%, which was designated as Sample 1. The mannitol content in Sample 1 was 50% by weight. Mannitol was analyzed using HPLC, with the following measurement conditions: detector: RI, mobile phase: ultrapure water, column: SUGAR SP0810, column temperature: 80°C, flow rate: 0.7 ml / min. Acetic acid and lactic acid were measured using the Shimadzu Prominence Organic Acid Analysis System. Glutamic acid content was measured according to standard procedures using an amino acid analyzer L8800 (Hitachi). As a result, Sample 1 contained 8% by weight of lactic acid and 4% by weight of acetic acid. 【0021】 <Example 1> Effect of adding sodium chloride and potassium chloride Salty aqueous solutions (1) to (5) were prepared. (1) 0.8% by weight sodium chloride aqueous solution (2) 0.8% by weight potassium chloride (food additive grade) aqueous solution (3) A aqueous solution obtained by mixing (1) and (2) in a ratio of 75:25. (4) A aqueous solution obtained by mixing (1) and (2) in a ratio of 60:40. (5) A 0.8% by weight aqueous solution of commercially available low-sodium salt (46.0g of sodium chloride equivalent and 27300mg of potassium per 100g) 【0022】 Each of the above (1) to (5) saline aqueous solutions was dissolved with the following substances, and the change in taste compared to the original solution was confirmed by sensory evaluation. The sensory evaluation was performed by three panelists who took small amounts of the sample into their mouths. (a) Add 0.02% by weight of the lactic acid fermented seasoning from Sample 1. (b) Add 0.05% by weight of the lactic acid fermented seasoning from Sample 1. 【0023】 The results of the sensory evaluation are shown in Table 1. [Table 1] 【0024】 <Example 2> Mixed solutions 1, 2, and 3, which are mixed solutions of sodium chloride and potassium chloride, were prepared. Samples A, B, C, D, E, and F were prepared by adding 0.02% or 0.05% by weight of the lactic acid bacteria fermented seasoning from Sample 1 to each of these solutions. The compositions are shown in Table 2. 【0025】 [Table 2] 【0026】 Each sample was evaluated by a panel of 10 people. Rating 1 Participants were asked to compare the taste of small amounts of mixed solution 1 and sample A, and to report whether sample A tasted significantly closer to the saltiness of table salt than mixed solution 1, that is, whether they clearly felt the effect of the 0.02% lactic acid fermented seasoning added. Participants were asked to compare the taste of small amounts of mixed solution 1 and sample B, and to report whether sample B tasted significantly closer to the saltiness of table salt than mixed solution 1, that is, whether they clearly felt the effect of the 0.05% lactic acid fermented seasoning added. Rating 2 Participants were asked to compare the taste of small amounts of mixed solution 2 and sample C, and to report whether sample C tasted significantly closer to the saltiness of table salt than mixed solution 2, that is, whether they clearly felt the effect of the 0.02% lactic acid fermented seasoning added. Participants were asked to compare the taste of small amounts of mixed solution 2 and sample D, and to report whether sample D was clearly closer to the saltiness of table salt than mixed solution 2, that is, whether they clearly felt the effect of the 0.05% lactic acid fermented seasoning added. Rating 3 Participants were asked to compare the taste of small amounts of mixed solution 3 and sample E, and to report whether sample E tasted significantly closer to the saltiness of table salt than mixed solution 3, that is, whether they clearly felt the effect of the 0.02% lactic acid fermented seasoning added. Participants were asked to compare the taste of small amounts of mixed solution 1 and sample B, and to report whether sample B tasted significantly closer to the saltiness of table salt than mixed solution 1, that is, whether they clearly felt the effect of the 0.05% lactic acid fermented seasoning added. 【0027】 Table 3 shows the number of people who reported a clear effect and the number of people who reported not feeling a clear effect in the sensory evaluation of the system in evaluation 1, out of 10 people. [Table 3] 【0028】 Table 4 shows the number of people who reported a clear effect and the number of people who reported not feeling a clear effect in the sensory evaluation of the system in evaluation 2, out of 10 people. [Table 4] 【0029】 Table 5 shows the number of people who reported a clear effect and the number of people who reported not feeling a clear effect in the sensory evaluation of the system with evaluation level 3, out of 10 people. [Table 5] 【0030】 The sensory evaluation results for Evaluation 1, Evaluation 2, and Evaluation 3 showed that adding lactic acid fermented seasoning to an aqueous solution with a sodium chloride:potassium chloride ratio of 64:36 to 46:54 resulted in a saltiness closer to that of table salt. However, it was inferred that the appropriate amount to add depends on the composition of the solution. 【0031】 These results suggest that by adding lactic acid fermented seasonings to reduced-sodium foods in which some of the sodium chloride has been replaced with potassium chloride, it is possible to create foods that exhibit a harmonious salty taste.

Claims

[Claim 1] A method for enhancing the saltiness of sodium chloride and potassium chloride, characterized by adding a lactic acid fermented seasoning containing 5 to 70% by weight of mannitol, 1.5 to 20% by weight of lactic acid, 1 to 10% by weight of acetic acid, and 1 to 10% by weight of monosodium glutamate to a food containing sodium chloride and potassium chloride. [Claim 2] The method for combining the saltiness of sodium chloride and potassium chloride according to claim 1, wherein the weight ratio of sodium chloride to potassium chloride is 99:1 to 40:60.

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