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Liquid seasoningRelated Patent Categories: Drug, Bio-affecting And Body Treating Compositions, Plant Material Or Plant Extract Of Undetermined Constitution As Active Ingredient (e.g., Herbal Remedy, Herbal Extract, Powder, Oil, Etc.), Containing Or Obtained From Leguminosae (e.g., Legumes Such As Soybean, Kidney Bean, Pea, Lentil, Licorice, Etc.)Liquid seasoning description/claimsThe Patent Description & Claims data below is from USPTO Patent Application 20060105065, Liquid seasoning. Brief Patent Description - Full Patent Description - Patent Application Claims
FIELD OF THE INVENTION [0001] The present invention relates to a liquid seasoning. BACKGROUND OF THE INVENTION [0002] With an increase in interest in physiological functions of various ingredients contained in food products in recent years, the number of cases in which Ministry of Health, labour and Welfare of JAPAN authorizes of food products containing ingredients contributing to such physiological functions and biological actions as Food for Specified Health Use (FOSHU) is increasing. These food products have been commercialized in the form of daily dishes such as beverages, yogurt, soup, miso soup, and hamburgers as well as tablet candies and tablets, and it has been recommended to take these food products once or twice a day. [0003] Examples of physiological functions include sympathetic nerve inhibiting effect, antioxidant effect, antihypertensive effect, liver function-improving effect and the like, and materials having these functions are sympathetic nerve inhibiting substances, polyphenols, peptides and the like. Humans are subject to stresses from daily lives and their sympathetic nerves are excited as a result, leading to lifestyle-related diseases. Thus, continuous intake of the substances which suppress the excitation of sympathetic nerves has become one of the preventing means for such diseases. Among them, .gamma.-aminobutyric acid is a substance contained in food products and having a high level of safety, and it has been proposed a technique for increasing the content thereof in food products and for adding it to food products (JP-A-2004-147560, JP-A-2003-169659, JP-A-2001-352940, and JP-A-1995-227245). [0004] .gamma.-aminobutyric acid is known to have an antihypertensive effect by which excretion of sodium ions into urine is facilitated in response to excessive ingestion of salt other than a sympathetic nerve inhibiting effect (Hubert C. Stanton, Archint. Pharmacodyn., 143, p 195-204, 1963). Thus, there has been numerous techniques in which .gamma.-aminobutyric acid is used in combination with soy sauce which is a typical food product containing a large amount of salt (JP-A-2004-187501, JP-A-2002-360289, JP-A-2002-300862, and Japanese Patent No. 3166077). However, since the content of .gamma.-aminobutyric acid within the food product is low, it is necessary to eat a large amount of foods in order to take an effective amount of .gamma.-aminobutyric acid. This leads to the excessive ingestion of salt, which may result in unfavorable outcomes, meaning the effect of ingesting .gamma.-aminobutyric acid is lessened. In addition, since the production of .gamma.-aminobutyric acid involves the use of a large amount of glutamic acid as a basic ingredient, flavors may be adversely affected by mixing a large amount of .gamma.-aminobutyric acid with a food product depending on a degree of purification. [0005] Examples of substances which have physiological functions include polyphenols. Polyphenols are known to have physiological functions such as an antioxidant effect, an antihypertensive effect, and a liver-function improving effect. In particular, the anti hypertensive effect has come to attract the attention, and a food product into which polyphenols having such effects are blended was qualified as Food for Specified Health Use. [0006] In addition, a substance which has physiological functions is peptide. Peptide is known to have physiological functions such as an antihypertensive effect, and a liver-function improving effect. In particular, the antihypertensive effect provided by an angiotensin converting enzyme inhibitory effect has come to attract attention, and a food product into which peptide having such effects is blended has been authorized as Food for Specified Health Use. Lactic acid bacteria beverages containing lactotripeptide, soft drinks containing caseindodecapeptide, powdered soup and processed food (granulated type) containing dried bonito peptide and the like are commercially available. SUMMARY OF THE INVENTION [0007] The present invention relates to a liquid seasoning, comprising: (A) 9% by weight or less of salt; (B) 0.5 to 4.2% by weight of potassium; and (C) 0.05 to 20% by weight of a substance having an antihypertensive effect. BRIEF DESCRIPTION OF THE DRAWINGS [0008] FIG. 1 Illustrates the effect of lowering blood pressure in contraction stage six hours after administration of the liquid seasoning. DETAILED DESCRIPTION OF THE INVENTION [0009] It is believed that, if a substance having an antihypertensive effect is blended into a seasoning, especially a liquid seasoning, which is widely used for seasoning in cooking, the antihypertensive effect is provided in an usual dietary life without a particular consciousness of lowering a blood pressure. In addition, it is expected that blending such substances into soy sauce, among other liquid seasonings, produces the above described effect considering ingestion frequencies and intake amounts of soy sauce. Although there are various kinds of soy sauce, it is favorable to use a soy sauce containing a decreased amount of salt compared with regular soy sauce considering objective is to bring about an antihypertensive effect. However, the prior art has not yet solved some problems such as inferior seasoning caused by using the soy sauce in combination with the substance having an antihypertensive effect, and salt ingestion by consumption of large amount of food products. For these reasons it is still not desirable to intake such food products continuously. In particular, if the above described substance is used in combination with a reduced-salt food typified by low-salt soy sauce, there is another problem such as the necessity of strengthening a salty taste because the reduced-salt food is insufficient in its salty taste. There have been various techniques for improving the flavor of reduced-salt foods (Japanese Patent No. 2675254, JP-A-1994-97972, JP-A-1998-66540, JP-A-2001-245627, JP-A-2002-165577, JP-A-1993-007987, and JP-A-1999-187841) each of which has achieved a certain effect, but it can not be said that these techniques are sufficient. In particular, these techniques are insufficient in terms of compatibility between the reduction of salt concentration and impartment of the salty taste. [0010] The inventors of the present invention have searched for measures for improving a flavor of a liquid seasoning which contains a substance having an antihypertensive effect and for providing a salty taste even when a salt concentration is 9% by weight or less, and consequently, have found that it becomes possible to obtain a flavorful liquid seasoning having a strengthened salty taste, whose flavor does not deteriorate even when the substance having an antihypertensive effect is blended therein by lowering the salt concentration to 9% by weight or less and setting the potassium concentration at 0.5 to 4.2% by weight. In addition, the inventors have found that the continuous ingestion becomes possible and the antihypertensive effect is kept at higher level. [0011] A term "low-salt soy sauce" used herein means "soy sauce" and "a soy sauce processed product" whose sodium content within 100 g of a product is 3550 mg (9 g, calculated in terms of salt) or less, and is not limited to special use food products for patients who receive medical treatments in accordance with the nutrition improvement law of JAPAN. The term "soy sauce" means a liquid seasoning defined by Japanese Agricultural Standards, and the term "soy sauce processed product" means a liquid seasoning which is used for the same purpose as "soy sauce" and which is obtained by adding seasonings, acidulants, flavor, soup stocks, extracts and the like to the "soy sauce" as defined by Japanese Agricultural Standards. The term "soy sauce" described herein forms an identical concept to the term "soy sauce" defined by Japanese Agricultural Standards. In addition, "a liquid seasoning" described herein is intended to include the seasoning complying with the requirements of the present application although being out of the standards of the above-described low-salt soy sauce or the standard for a low-salt soy sauce. Contents of blending materials are usually expressed in w/v % in the art of liquid seasoning, but in the present application, a blending amount of each ingredient is expressed in % by weight of a total amount of the liquid seasoning (w/w %). Therefore, in the case of a nitrogen content in soy sauce for example, "1.6% by weight" corresponds to "1.9 w/v %." [0012] Preferably, a content of (A) salt in a liquid seasoning of the present invention is 9% by weight or less, preferably 3 to 9% by weight, more preferably 7 to 9% by weight, even more preferably 8 to 9% by weight, and still more preferably 8.2 to 8.8% by weight in view of the antihypertensive effect and a flavor (a salty taste is sufficiently recognized). The term "content" herein means a proportion to a total amount of the liquid seasoning unless otherwise specified below. [0013] Preferably, a content of (B) potassium in the liquid seasoning of the present invention is 0.5 to 4.2% by weight, preferably 1 to 3.6% by weight, more preferably 1.5 to 3.1% by weight, and even more preferably 1.7 to 2.7% by weight, from the view point of reducing bitter taste and strengthening salty taste in spite of low salt content. A preferable potassium-containing compound is potassium chloride because it has a salty taste but a reduced foreign taste. When potassium chloride is used, the content thereof is 1 to 8% by weight, preferably 1 to 7% by weight, more preferably 2 to 6% by weight, and even more preferably 3 to 5% by weight. [0014] Examples of methods for adjusting the salt content and the potassium content within the above described ranges include: a method of producing soy sauce by the use of a mixed solution of salt and potassium chloride for example as a mother water for example; a method of mixing soy sauce obtained by using a solution of potassium chloride alone as a mother water with soy sauce obtained by using a salt solution as a mother water; a method of adding potassium chloride to a desalted soy sauce from which salt is eliminated by electrodialysis, a membrane treatment or the like, the soy sauce being originally a regular soy sauce made by using a salt solution as a mother water. [0015] The liquid seasoning of the present invention contains preferably 0.05 to 20% by weight of (C) a substance having an antihypertensive effect, and more preferably 0.1 to 10% by weight, and even more preferably 0.2 to 5% by weight in view of the antihypertensive effect and the flavor. In the aspects of the present invention, examples of (C) the substance having an antihypertensive effect include sympathetic nerve inhibiting substances, polyphenols, and peptide having an angiotensin conversion inhibitory effect. Examples of the sympathetic nerve inhibiting substances are .gamma.-aminobutyric acid and taurine as well as salts thereof, and one or more substances selected from these substances may be used. Among others, .gamma.-aminobutyric acid is preferable in terms of the antihypertensive effect, safety, flavors and the like. It is possible to preferably use .gamma.-aminobutyric acid which has been extracted from food products and which has been produced by subjecting L-glutamic acid-containing food products to the decarboxylase. Examples of such substances which are optimally used as the liquid seasonings include fish sauce mash, and a compressed solution thereof, and fermented fish sauce. In addition, examples of optimum substances used for the liquid seasoning of the present invention include substances made from fermented soybeans, rice embryo, or rice bran, and these may be preferably used because of their impaired flavors. Further, .gamma.-aminobutyric acid at a purity of 100% has recently been obtained by extracting and purifying the crude products obtained by fermentation, and this may be most preferably used because flavor is not impaired. [0016] In an aspect of the present invention, taurine extracted from food products (fish and shells) may be preferably used. A blending amount of taurine into the liquid seasoning of the present invention is preferably 0.05 to 5% by weight, more preferably 0.2 to 3% by weight, and specifically preferably 0.5 to 2% by weight from the viewpoint of the antihypertensive effect and the flavors. Continue reading about Liquid seasoning... Full patent description for Liquid seasoning Brief Patent Description - Full Patent Description - Patent Application Claims Click on the above for other options relating to this Liquid seasoning patent application. ###  How KEYWORD MONITOR works... a FREE service from FreshPatents1. Sign up (takes 30 seconds). 2. Fill in the keywords to be monitored. 3. Each week you receive an email with patent applications related to your keywords. Start now! - Receive info on patent apps like Liquid seasoning or other areas of interest. ### Previous Patent Application: Compounds for altering food intake in humans Next Patent Application: Medicament containing epidemium extract for treatment of prostatic hyperplasia and prostatitis Industry Class: Drug, bio-affecting and body treating compositions ### FreshPatents.com Support Thank you for viewing the Liquid seasoning patent info. 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