JP2007306851A - Salt composition and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a salt composition enabling good-balance ingestion of vitamins and minerals. <P>SOLUTION: The salt composition comprises food alternative material composed of a salt-reduced base, vitamins and minerals which are necessary for energy metabolism, sodium pump and calcium pump. Specifically, the salt composition is unprecedented basic seasoning obtained by fusing the salt and the vitamins together. Use of the salt composition as a salt alternative material enables good-balance ingestion of vitamins and minerals which are necessary for energy metabolism, sodium pump and calcium pump, together with salt content. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a salt composition and a method for producing the same, and more particularly to a salt composition containing vitamins and minerals in a well-balanced manner and a method for producing the same.

  Fatigue can be caused by various causes, but it is known that “accumulation of lactic acid”, “disturbance of energy metabolism”, and “accumulation of stress” can cause fatigue other than illness. .

  The reason that “accumulation of lactic acid” causes fatigue is considered as follows. For example, when exercising vigorously, when producing energy from nutrients taken in the body, aerobic decomposition that requires oxygen alone will not produce the energy in time. Therefore, energy production is performed by anaerobic decomposition that does not require oxygen, and lactic acid is generated as a final product. The lactic acid concentration in the blood increases and the blood pH value becomes acidic. As a result, in the blood that has become acidic, the action of various enzymes is dull, so that the physical condition is lost and fatigue is felt. In addition, when lactic acid accumulates in muscles, it causes muscle fatigue and feels tired.

  On the other hand, the reason why “disturbance of energy metabolism” causes fatigue is considered as follows. “Disturbance of energy metabolism” occurs when sugars and proteins ingested by the body cannot be efficiently used as energy, and this disturbance prevents the citric acid circuit that performs energy metabolism from rotating sufficiently (sufficiently This happens when it stops functioning. Due to this disturbance, pyruvic acid as an intermediate substance is accumulated in the body, the accumulated pyruvic acid is decomposed in an oxygen-free state to produce lactic acid, and the produced lactic acid is accumulated in the body. As a result, the user feels fatigue due to the accumulation of lactic acid described above.

  The reason why "accumulation of stress" causes fatigue is considered as follows. When stress is accumulated in the body, vitamins and minerals necessary for efficient energy metabolism or treatment of accumulated lactic acid are consumed to remove the stress. As a result, vitamins and minerals necessary for energy metabolism and lactic acid treatment are deficient, resulting in “disturbance of energy metabolism” and “accumulation of lactic acid”, resulting in feeling tired.

  Therefore, in order to make it difficult to feel tired, do not cause "disturbance of energy metabolism" due to lack of vitamins and minerals, manage stress well and prevent stress from accumulating in the body, intense After exercise, it is important to break down and excrete lactic acid accumulated in the body with sufficient rest and nutrition.

  Here, vitamins and minerals for efficient “energy metabolism” will be described in detail. When food is ingested, the food ingested by the body is decomposed to generate energy necessary for maintaining the activity of the living body. At this time, sugar, fat or protein contained in food is first metabolized to acetyl CoA by the action of enzymes and coenzymes in the metabolic reaction shown in FIG. 1A. Next, the produced acetyl-CoA is subsequently oxidized in the citrate circuit shown in FIG. 1B (a) by the action of enzymes and coenzymes to oxidize acetyl groups to carbon dioxide and GTP (ATP (adenosine triphosphate)). Is generated. Subsequently, ATP is converted to ADP (adenosine diphosphate) by the reaction (electron transfer) shown in FIG. 1B (b), and the generated energy is used to maintain the activity of the living body. At this time, active oxygen is generated together with energy, but the active oxygen is rendered harmless by an enzyme (active oxygen removing enzyme).

  As shown in FIG. 1A and FIG. 1B, in the citric acid circuit and the reactions located in the preceding and subsequent stages, vitamins and minerals are involved as coenzymes for smoothly functioning the reaction. For this reason, if vitamins and minerals necessary for the above reaction are insufficient, “disturbance of energy metabolism” occurs, making it impossible to efficiently extract energy from fat, protein, and sugar ingested by the body.

  However, vitamins and minerals cannot be produced in the body. Therefore, all of these vitamins and minerals must be taken from food throughout the diet. Therefore, we will investigate the amount of vitamins and minerals necessary to make energy metabolism work smoothly without causing “disturbance of energy metabolism”.

  FIG. 1C is an example of the amounts of vitamins and minerals involved in energy metabolism and the like created based on the 2005 dietary intake standard (Non-Patent Document 1) formulated by the Ministry of Health, Labor and Welfare. That is, FIG. 1C shows an estimated average required amount (or guide amount, target amount) and upper limit of vitamins and minerals involved in energy metabolism and the like that must be taken from a daily meal by Japanese adult males 30 to 49 years old. The value is shown. Although not shown in FIG. 1C, the estimated average required amount and the like of the adult girl of the same age group corresponding to the adult boy in FIG. 1C is slightly lower than the amount of the adult boy. From FIG. 1C, the estimated average required amount of vitamins and minerals for adult males 30-49 years old on a daily dietary basis is vitamin B1 = 1.2 mg, vitamin B2 = 1.3 mg, niacin = 13 mg, vitamin B6 = 1 0.1 mg, folic acid = 200 μg, vitamin B12 = 2.0 μg, pantothenic acid = 6.0 mg (reference amount), vitamin C = 85 mg. The minerals are sodium = 600 mg, potassium = 2000 mg (reference amount), magnesium = 310 mg, calcium = 600 mg (target amount), and iron = 6.5 mg.

  Therefore, in order to eliminate fatigue caused by “disturbance of energy metabolism” and to make energy metabolism function smoothly, Japanese people need the necessary amount (or target amount, target amount) of minerals and vitamins as shown in FIG. 1C. Must be taken from food throughout the daily diet.

  Here, an example of a food containing a lot of vitamins necessary for smoothly functioning energy metabolism and the like is shown below. Vitamin B1 is abundant in peanuts (0.85 mg / 100 g), pork belly (0.62 mg / 100 g), green soybeans (0.32 mg / 100 g), and strawberry (0.22 mg / 100 g). Vitamin B2 is abundant in pork liver (0.36 mg / 100 g), natto (0.56 mg / 100 g), salmon (0.54 mg / 100 g), and chicken eggs (0.48 mg / 100 g). Niacin (nicotinic acid) is abundant in beef liver (20 mg / 100 g), salmon (18 mg / 100 g), and pork (11 mg / 100 g). Vitamin B6 is abundant in beef liver (0.89 mg / 100 g), persimmon (0.57 mg / 100 g), soybean (0.53 mg / 100 g), and banana (0.38 mg / 100 g). Folic acid is abundant in bovine liver (275 μg / 100 g), spinach (100 μg / 100 g), and salmon (35 μg / 100 g). Vitamin B12 is abundant in clams (59.6 μg / 100 g), beef liver (52.8 μg / 100 g) and saury (10.6 μg / 100 g). Pantothenic acid is abundant in natto (3.3 mg / 100 g), avocado (3.0 mg / 100 g), and yogurt (1.0 mg / 100 g). Vitamin C is abundant in broccoli (160 mg / 100 g), spinach (65 mg / 100 g), and cabbage (44 mg / 100 g).

  As shown above, foods such as animal foods and plant foods contain a lot of vitamins and minerals necessary for smoothly functioning energy metabolism, but the types and amounts thereof vary. In addition, there is no food that contains all the necessary vitamins and minerals required for energy metabolism based on the daily dietary standards.

Therefore, in order to prevent “disturbance of energy metabolism” due to lack of vitamins and minerals, we devise a combination of foods to be consumed every day, so that vitamins and minerals necessary for energy metabolism are only the required amount of the daily dietary intake standard. Need to be able to take every day.
Japanese food intake standards (2005 edition), 1st Publishing Co., Ltd.

  By the way, according to the 2003 National Health and Nutrition Survey Report compiled by the Ministry of Health, Labor and Welfare, many people have not taken the estimated average required amount of vitamins and minerals that Japanese must take from the diet. I understood. FIG. 1D and FIG. 1E show an example of the results of organizing the ratio (target age: 30 to 49 years old) of those that do not reach the estimated average required amount of vitamins and minerals from the above reports.

  As shown in FIG. 1D, the vitamins deficient that do not reach the estimated average required amount include fat-soluble vitamin A, vitamin B group belonging to water-soluble vitamins (vitamins B1, B2, B6, B12, niacin, folic acid) and vitamins C. Moreover, calcium, magnesium, potassium, and iron are mentioned as an insufficient mineral which does not reach an estimated average required amount from FIG. 1E. Therefore, it is necessary to devise a way to prevent these vitamins and minerals from being consumed in a necessary amount from a daily meal.

  On the other hand, sodium is the only mineral among the vitamins and minerals described above that the Japanese ingest more than the estimated average required amount. That is, from FIG. 1C, the estimated average required daily amount of sodium is 600 mg / day (1.5 g / day in terms of sodium chloride), but the actual daily intake of sodium chloride (sodium chloride) by the Japanese is As shown in Fig. 1F, 12.8 / day (overall average) in 1993, and 11.2 g / day (overall average) in 2003, intake was considerably larger than the estimated average required amount. Nothing reaches the average requirement. In addition, although the actual salt intake per day for Japanese people has decreased slightly over the past 10 years, it can be estimated from FIG. 1F that the Japanese salt intake is 11.2 g / day (overall average) or slightly. It seems that it will change in the future with the degree of decline. Moreover, the salt intake (average) of 30 to 49 years old in 2003 is 11.3 g / day, which is almost the same amount as the overall average.

  This salt is a basic seasoning that must be with sugar. Therefore, salt is always used for daily cooking, and salt is taken into the body by ingesting food cooked with salt. Moreover, since salt is used as a raw material when producing other seasonings such as miso and soy sauce, it can also be obtained by ingesting food cooked with other seasonings such as miso and soy sauce. Salt is ingested by the body.

  By the way, as an attempt to reduce the intake of Japanese salt, a part of the salt (sodium chloride) replaced with potassium chloride and magnesium chloride (reduced salt) is used. However, since potassium and magnesium have unique bitterness compared to sodium, if you replace a part of sodium chloride with potassium chloride and magnesium chloride as a reduced salt, you will have an unpleasant aftertaste. Remains.

  As explained above, there are many Japanese who do not reach the estimated average required amount of vitamins and minerals that must be taken from a meal a day. Among these people, there seems to be many people who suffer from fatigue due to `` disturbance of energy metabolism '' due to lack of vitamins and minerals, or this fatigue accumulates and falls into chronic fatigue .

  In order to solve this fatigue and chronic fatigue, it is only necessary to improve the daily diet so that vitamins and minerals necessary for “energy metabolism” can be ingested in appropriate amounts.

  However, as explained above, the types and amounts of vitamins and minerals contained in food are quite different. Moreover, in the daily eating habits, the types of food to be ingested are variously changed. Therefore, in order to ingest appropriate amounts of vitamins and minerals necessary for efficient “energy metabolism” every day, the types and contents of vitamins and minerals contained in cereals, meat, seafood and eggs are examined. Therefore, you must consider a combination of foods that will allow you to get the required amount of vitamins and minerals throughout the day.

  However, it seems impossible to think of a combination of foods for daily intake of appropriate vitamins and minerals in a diet that changes daily. Therefore, it seems to be extremely difficult to prevent fatigue due to “disturbance of energy metabolism” that is caused by the fact that necessary vitamins and minerals cannot be taken in a balanced manner.

  The present invention has been made to solve the above-described problems of the prior art, and its purpose is to use vitamins and minerals involved in energy metabolism in a well-balanced and stable manner as salt substitutes in eating habits. It is providing the salt composition which can be included as it, and its manufacturing method.

  The salt composition of the present invention for achieving the above object has the following constitution. That is, a salt composition used as a substitute for salt, a salt base for performing the function of salt, a water-soluble vitamin that promotes an energy metabolism reaction, and a mineral that promotes the energy metabolism reaction And a component that reduces the bitterness of the mixture obtained by mixing the salt base, the water-soluble vitamin, and the mineral to make it weakly acidic.

  Here, for example, the water-soluble vitamin is one or more vitamins selected from the group consisting of vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, pantothenic acid, niacin and vitamin C. Is preferred.

  Here, for example, the mineral is preferably magnesium, or magnesium and iron.

  Here, for example, it is preferable to further contain, as minerals, potassium for functioning the sodium pump and / or calcium and magnesium for functioning the calcium pump.

  For example, the component preferably contains L-lysine hydrochloride and citric acid.

  Here, for example, it is preferable that the water-soluble vitamin and the mineral are contained at a concentration within a range where the salt composition is not colored.

  Here, for example, the salt base is preferably a normal salt base mainly composed of sodium or a reduced salt base composed mainly of sodium, potassium and magnesium.

  Here, for example, the water-soluble vitamins and the minerals include vitamins and minerals that promote metabolic reactions that generate acetyl CoA from sugar, fat, or protein ingested by the body, and ATP (adenosine 3) by oxidizing the acetyl CoA. Vitamins that promote the citric acid cycle that produces phosphoric acid), iron that is necessary for the production of hemoglobin that carries oxygen used to oxidize the acetyl-CoA, and folic acid that promotes the production reaction of red blood cells that carry the hemoglobin, And vitamins that promote the reaction of reducing active oxygen generated when ATP is converted to ADP and energy is extracted.

  Here, for example, vitamins and minerals that promote metabolic reactions that produce acetyl CoA from sugars, fats or proteins are magnesium, vitamin B1, vitamin B2, vitamin B6, pantothenic acid, and niacin, and the citric acid cycle is The vitamins to be promoted are vitamin B1 and vitamin B12, and the vitamin that promotes the reaction of reducing active oxygen is preferably vitamin C.

  Here, for example, the water-soluble vitamins and the minerals contained in the salt composition in the same amount as the daily salt intake of Japanese people are partly less than the daily dietary intake standard. It is preferable that a part other than the part is included in an amount exceeding the daily intake standard.

  Here, for example, the daily salt intake of the Japanese is 11.3 g / day or less, and the daily dietary intake is 1.2 mg vitamin B1, 1.3 mg vitamin B2, Preferably, B6 is 1.1 mg, folic acid is 200 μg, pantothenic acid is 6.0 mg, vitamin B12 is 2.0 μg, vitamin C is 85 mg, magnesium is 310 mg, and iron is 6.5 mg.

  Further, the method for producing a salt composition of the present invention is a method for producing a salt composition used as a substitute for salt, wherein a water-soluble vitamin component that promotes energy metabolism reaction is measured and mixed. A step of preparing one mixture, a step of measuring and then mixing the mineral component that promotes the reaction of energy metabolism to form a second mixture, a salt-based component for fulfilling the function of salt, and the bitterness of the salt composition And mixing the component that is made weakly acidic and weighing it into a third mixture, and mixing the first mixture, the second mixture, and the third mixture to make the salt composition And a step of measuring and packaging the salt composition so as not to transmit ultraviolet rays.

  Here, for example, the water-soluble vitamin is one or more vitamins selected from the group consisting of vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, pantothenic acid, niacin and vitamin C. Is preferred.

  Here, for example, the mineral is preferably magnesium, or magnesium and iron.

  Here, for example, it is preferable to further contain, as minerals, potassium for functioning the sodium pump and / or calcium and magnesium for functioning the calcium pump.

  For example, the component preferably contains L-lysine hydrochloride and citric acid.

  Here, for example, it is preferable that the water-soluble vitamin and the mineral are contained at a concentration within a range where the salt composition is not colored.

  Here, for example, the salt base is preferably a normal salt base mainly composed of sodium or a reduced salt base mainly composed of sodium, potassium and magnesium.

  Here, for example, the water-soluble vitamins and the minerals include vitamins and minerals that promote metabolic reactions that generate acetyl CoA from sugar, fat, or protein ingested by the body, and ATP (adenosine 3) by oxidizing the acetyl CoA. Vitamins that promote the citric acid cycle that produces phosphoric acid), iron that is necessary for the production of hemoglobin that carries oxygen used to oxidize the acetyl-CoA, and folic acid that promotes the production reaction of red blood cells that carry the hemoglobin, And vitamins that promote the reaction of reducing active oxygen generated when ATP is converted to ADP and energy is extracted.

  Here, for example, vitamins and minerals that promote metabolic reactions that produce acetyl CoA from sugars, fats or proteins are magnesium, vitamin B1, vitamin B2, vitamin B6, pantothenic acid, and niacin, and the citric acid cycle is The vitamins to be promoted are vitamin B1 and vitamin B12, and the vitamin that promotes the reaction of reducing active oxygen is preferably vitamin C.

  Here, for example, the water-soluble vitamins and the minerals contained in the salt composition in the same amount as the daily salt intake of Japanese people are partly less than the daily dietary intake standard. It is preferable that a part other than the part is included in an amount exceeding the daily intake standard.

  Here, for example, the daily salt intake of the Japanese is 11.3 g / day or less, and the daily dietary intake is 1.2 mg vitamin B1, 1.3 mg vitamin B2, Preferably, B6 is 1.1 mg, folic acid is 200 μg, pantothenic acid is 6.0 mg, vitamin B12 is 2.0 μg, vitamin C is 85 mg, magnesium is 310 mg, and iron is 6.5 mg.

  ADVANTAGE OF THE INVENTION According to this invention, the salt composition which is used as a salt substitute in a dietary life, and can contain the vitamin and mineral which are related to energy metabolism in a balanced and stable manner, and its manufacturing method can be provided.

  Hereinafter, the salt composition of the present invention and the method for producing the same will be described in detail with reference to the drawings. However, the constituent elements, numerical values, and the like described in the present embodiment are not intended to limit the present invention only to those unless otherwise specified.

[Definition of terms]
The salt composition of this embodiment is obtained by adding vitamins and minerals to a base salt for fulfilling the function of salt. In the present specification, as a base salt, sodium chloride (salt), which is a main component, with some solidification preventing ingredients added is referred to as a normal salt base, and contains sodium chloride, potassium chloride, magnesium sulfate as a main component, What added a solidification prevention component and a bitterness reduction component is called a low salt base. Further, in this specification, the salt composition of this embodiment in which vitamins and minerals are added to a normal salt base is referred to as a normal salt type salt composition, and this embodiment in which vitamins and minerals are added to a reduced salt base. This salt composition is referred to as a low salt type salt composition. In addition, when the common salt type salt composition and the low salt type salt composition are collectively referred to, they are simply referred to as the salt composition of the present embodiment.

<First Embodiment>
[Characteristic]
Salt is an essential seasoning for the Japanese diet. The salt composition of this embodiment is a seasoning used in the daily diet as a substitute for salt, like salt, and efficiently “energy metabolism” in the base salt for performing the function of salt. It is a well-balanced addition of vitamins and minerals necessary to do it. Moreover, the salt composition of this embodiment is maintained in weak acidity so that a vitamin may be stably hold | maintained for a long period of time. Furthermore, since the salt composition of this embodiment is used as a substitute for salt, it has the same color and salty taste as salt. “Energy metabolism” refers to the citric acid cycle for efficiently extracting energy by metabolizing fats, proteins and sugars, the metabolic reaction located in the first stage of the citric acid circuit, and the reaction located in the latter stage (the energy from the ATP is It is a general term for reactions that generate and generate active oxygen). Therefore, by ingesting foods in which the salt composition of this embodiment is used as a seasoning instead of salt, the daily meal can be obtained without calculating the amount of vitamins and minerals contained in the original food. The necessary amount of vitamins and minerals necessary for efficient "energy metabolism" that must be taken in can be taken in a well-balanced manner.

  Hereinafter, the types and contents of base salts, vitamins and minerals contained in the salt composition of the present embodiment will be described.

[Base salt]
The salt composition of this embodiment is obtained by adding vitamins and minerals to a base salt for fulfilling the function of salt, and a normal salt base is used as the base salt. Ordinary salt base is a salt that has been used as sodium chloride conventionally, with some solidification preventing ingredients added to sodium chloride (salt) as the main component. Common salt-based salt compositions are referred to as ordinary salt-type salt compositions.

[Vitamin and mineral types]
Next, the types of vitamins and minerals contained in the salt composition of this embodiment will be described. The salt composition of this embodiment is a seasoning used in the same manner as salt as a substitute for ordinary salt, and each contains vitamins and minerals necessary for efficiently performing “energy metabolism” on a base salt basis. Appropriate amounts are added.

[Metabolic reaction located in front of citric acid cycle: FIG. 1A]
First, vitamins and minerals necessary for metabolic reactions located in the first stage of the citric acid cycle, which is the first reaction of “energy metabolism”, will be described. The reaction located in the previous stage of the citric acid cycle is a metabolic reaction of fat, protein, and sugar that supplies acetyl CoA to the citric acid cycle as shown in FIG. 1A.

  In these reactions, the following vitamins and minerals are involved as coenzymes. That is, in the metabolic reaction of sugar, vitamin B12 is involved when producing pyruvic acid, and vitamin B1, pantothenic acid, niacin, and magnesium are involved when producing acetyl CoA from pyruvic acid. Further, in the metabolic reaction of fat, vitamin B12, pantothenic acid, and niacin are involved when acetyl CoA is produced. Furthermore, in protein metabolic reactions, vitamin B2, vitamin B6, and niacin are involved when producing pyruvic acid, and vitamin B2 is involved when producing acetyl CoA from pyruvic acid. In addition, vitamin B2, vitamin B6, and niacin are involved when producing α-ketoglutamic acid, and vitamin B1 and pantothenic acid are involved when producing succinic acid. Therefore, vitamins and minerals necessary for the metabolic reaction are vitamins B1, B2, B6, B12, pantothenic acid, niacin, and magnesium.

[Citric acid circuit: Fig. 1B]
Next, vitamins and minerals necessary for the citric acid cycle will be described. The citric acid cycle means that acetyl CoA generated by the metabolic reaction of fat, protein, and sugar is finally oxidized to an acetyl group by successive reactions (1) to (9) as shown in FIG. 1B (a). This reaction generates oxygen dioxide and GTP (ATP). In this case, vitamin B1 is involved as a coenzyme in the reaction in which succinic acid or GTP (ATP) is produced from succinyl CoA in (6), and complementation is in the reaction in which fumaric acid is produced from succinic acid in (7). Vitamin B12 is involved as an enzyme, and in the reaction (9) for producing oxaloacetate from 1-malic acid, vitamin B12 is involved as a coenzyme.

  Further, although not shown in the figure, it is necessary to supply sufficient oxygen to oxidize acetyl CoA in the citric acid circuit. This oxygen is supplied into the cell by red blood cells that combine with hemoglobin and carry hemoglobin. Therefore, a sufficient amount of hemoglobin and red blood cells are required in the body to supply sufficient oxygen. This hemoglobin production requires a re-synthesizing protein involving iron and vitamin B6, and folic acid and vitamin 12 are involved as coenzymes in order to produce normal-shaped erythrocytes. Therefore, vitamins and minerals necessary for the citric acid cycle are vitamins B6 and B12, folic acid, and iron.

[Reaction located in the latter stage of the citric acid circuit: FIG. 1B]
As shown in Fig. 1B (b), the reaction located in the latter stage of the citric acid circuit is to reduce the active oxygen generated when the energy is extracted by converting ATP generated in the citric acid circuit to adenosine diphosphate. This is a reaction to be removed. The vitamin necessary for the reduction and removal of active oxygen is vitamin C which is an active oxygen removing enzyme.

  As described above, vitamins and minerals necessary for “energy metabolism” are vitamin B1, vitamin B2, vitamin B6, vitamin B12, pantothenic acid, niacin, folic acid, vitamin C, magnesium, and iron. These vitamins belong to a group called water-soluble vitamins. Water-soluble vitamins are vitamins that are easily soluble in water. Therefore, when a common salt type salt composition prepared by mixing a water-soluble vitamin with a common salt base is used as a cooking material in the same manner as salt, the vitamin contained in the salt composition is dissolved in water and dissolved in the aqueous solution. Can be dispersed. Therefore, the salt composition of the present embodiment containing water-soluble vitamins dissolves in water and easily segregates in a part of food in foods containing water or foods cooked using water. Nor. For this reason, if the food cooked using the salt composition of this embodiment containing a water-soluble vitamin is ingested, it will become easy to ingest an appropriate amount of water-soluble vitamin.

[Basic concept of vitamins and minerals]
Next, the basic concept of vitamins and minerals necessary for “energy metabolism” contained in the salt composition of the present embodiment will be described.

  The salt intake taken by a Japanese person per day is 11.2 g / day for the average of 2003 and 11.3 g / day for the average of 30 to 49 years old. In addition, from the tendency of FIG. 1F, it is considered that the amount of salt intake that a Japanese in the future will take in a day will change at about 11.3 g / day or a slightly lower value. Therefore, vitamins and minerals required for “energy metabolism” with respect to 11.3 g of the normal salt type salt composition as the basic blending amount of the vitamin and mineral contained in the normal salt type salt composition of the present embodiment (sodium) Is included so that the estimated average required amount (or guide amount, target amount) of the dietary intake standard is included. As a result, when the salt composition of the normal salt type of this embodiment is ingested daily by 11.3 g / day, vitamins and minerals necessary for “energy metabolism” are estimated average required amount (or guideline) of the dietary intake standard. Amount, target amount).

  In addition, when the salt composition of the normal salt type of the present embodiment is used as a seasoning added to various foods, the food itself contains vitamins and minerals. It is also possible that vitamins and minerals exceeding the estimated average required amount (or standard amount, target amount) of the standard are ingested. However, as shown in FIG. 1C, for vitamins and minerals necessary for “energy metabolism”, there are many cases where the upper limit value of intake is not determined, and even if it is determined, the upper limit value is the estimated average required amount ( Or it is a value that is considerably larger than the target amount and target amount). The upper limit is not set because it is not harmful because it is discharged outside the body if it is consumed in the body more than the estimated average required amount (or guide amount, target amount). Therefore, when the salt composition of the ordinary salt type of this embodiment is ingested daily with various foods at a rate of 11.3 g / day, the estimated average required amount (or reference amount) of vitamins and minerals necessary for “energy metabolism” , Target amount) can be ingested reliably. In addition, even if there is a slight excess, it is considered that the harmful effects caused by it are not likely to occur.

[Minerals and vitamins in salt composition (11.3 g): basic blending amount: FIG. 2A]
Next, the basic blending amount of the normal salt type salt composition set as described above will be specifically described. FIG. 2A is a diagram showing basic blending amounts of minerals and vitamin components contained in 11.3 g of a normal salt type salt composition. In the figure, the daily dietary intake standard amount of each mineral and vitamin component is shown for reference.

  As shown in FIG. 2A, 11.3 g of a normal salt-type salt composition includes vitamins and minerals necessary for “energy metabolism” and an estimated average required amount (or guide amount) based on a daily dietary intake standard. It is. That is, as vitamins, vitamin B1 (thiamine) 1.2 mg, vitamin B2 (riboflavin) 1.3 mg, niacin 13 mg, vitamin B6 (pyridoxine) 1.1 mg, folic acid 200 μg, vitamin B12 (cyanocobalamin) 2.0 μg, pantothenic acid 6 0.0 mg (standard amount) and 85 mg of vitamin C (L-ascorbic acid) are contained. Moreover, as a mineral, 310 mg of magnesium and 6.5 mg of iron are contained. In addition, although the compounding quantity of sodium was also described in the figure as a reference, the compounding composition exceeds the daily dietary intake standard amount because the present salt composition is 11.3 g / day as in the case of conventional salt. This is because it is assumed that it will be ingested.

[Basic compounding amount in salt composition (100 g) (converted substance): FIG. 2B]
Next, the substances to be used for the respective components of the salt composition of the ordinary salt type containing the set basic compounding amount were determined. Substances used were selected based on criteria such as those that are not colored and that are stable because they are usually mixed with a salt base. FIG. 2B shows the substance used for each component determined and the basic compounding amount converted into the substance used.

  Hereinafter, the color and properties of the substances used for each selected component, and the content in 100 g of a normal salt type salt composition will be described.

Magnesium component Two types of magnesium sulfate and magnesium carbonate were selected. Magnesium sulfate was not colored and was selected to relieve the strong acidity of potassium chloride, and 19.0 g was added to the salt composition. However, magnesium sulfate had a bitter taste. Magnesium carbonate was selected because it was not colored, had no bitter taste, and had an action of preventing solidification of sodium chloride, and 0.4 g was added to the salt composition.

Iron component Ferric pyrophosphate was selected and 0.192 g was added to the salt composition. Ferric pyrophosphate has high stability and no bitterness, but shows a light yellow-orange color.

Vitamin B1
Thiamine nitrate was selected and 0.0132 g was added to the salt composition. Thiamine nitrate is not colored, but has a bitter taste, weak alkalinity, and easily loses when cooked.

Vitamin B2
Riboflavin was selected and 0.0116 g was added to the saline composition. However, riboflavin was dark yellow-orange, had a bitter taste, and was weak in alkalinity.

Niacin nicotinamide was selected and 0.116 g was added to the saline composition. Nicotinamide was not colored, had a slight bitter taste, and was weak in alkalinity.

Vitamin B6
Pyridoxine hydrochloride was selected and 0.0120 g was added to the saline composition. Pyridoxine hydrochloride is not colored and has no bitterness.

Folic acid Folic acid was selected and 0.0018 g was added to the salt composition. Folic acid had no bitter taste but showed a deep yellow-orange color.

Vitamin B12
A 0.1% cyanocobalamin mixture was selected and 0.0180 g was added to the saline composition. Cyanocobalamin had a light reddish purple color and no bitterness. Moreover, since cyanocobalamin is not contained in plant foods, it is a vitamin that is difficult for people who eat mainly plant foods.

Pantothenic acid Calcium pantothenate was selected and 0.0580 g was added to the salt composition. Calcium pantothenate was not colored and had no bitter taste.

Vitamin C
L-ascorbic acid was selected and 0.753 g was added to the saline composition. L-ascorbic acid was not colored and had no bitterness.

[Final formulation of normal salt type salt composition: Fig. 2C, Fig. 2D]
Next, a salt composition of a normal salt type having the use substance and basic blending amount shown in FIG. 2B was prepared. And the color and taste (salt taste) of the obtained salt composition were compared with the color and taste (salt taste) of salt, and the performance of the normal salt type salt composition was examined. As a result, it was found that the color of the prepared salt composition was colored yellow-orange compared to white salt, and the taste (salt taste) of the prepared salt composition was bitter than salt. Therefore, the cause of coloring and bitterness of the salt composition was examined, and then, based on the examination result, as a blending amount that the salt composition is not colored and has a taste close to salt (salt taste), FIG. 2C and FIG. The final blending amount of the salt composition shown in 2D was found. FIG. 2C shows the final blending amounts of minerals and vitamins contained in 11.3 g of the salt composition, and FIG. 2D shows the final blending amounts of minerals and vitamins in 100 g of the salt composition converted into the substances used.

  Hereinafter, the examination result of the cause analysis of coloring of a salt composition and a bitter taste is demonstrated, and the final compounding quantity of a salt composition is demonstrated next.

[color]
The cause of coloring of the salt composition is that light yellow-orange ferric pyrophosphate was used as the substance to be used, dark yellow-orange riboflavin was used as vitamin B2, and dark yellow-orange folic acid was used as folic acid. For this reason, the obtained salt composition was colored gray. Although coloring does not change the medicinal efficacy of the salt composition, it may be considered that it is not preferable for a user who desires a white salt composition. Therefore, the content of each component is reduced to such an extent that the salt composition is not colored. An example thereof is shown in FIG. 2C and will be specifically described below.

  That is, iron was reduced to 4.2 mg with a basic compounding amount of 6.5 mg as a final compounding amount in order to keep the salt composition white. As a result, as shown in FIG. 2C, the iron content contained in the final blending amount was 65% of the dietary intake standard amount.

  Similarly, vitamin B2 (riboflavin) was reduced to 0.57 mg with a basic compounding amount of 1.3 mg as the final compounding amount in order to keep the salt composition white. As a result, vitamin B2 (riboflavin) contained in the final blending amount was 44% of the reference amount of meal intake as shown in FIG. 2C.

  In addition, folic acid was reduced to 0.11 mg with a basic compounding amount of 0.2 mg as a final compounding amount in order to keep the salt composition white. As a result, the folic acid contained in the final blending amount was 57% of the reference amount of meal intake as shown in FIG. 2C.

[Salt taste]
The cause of the bitter taste of the salt composition is that magnesium sulfate was used as the magnesium component, thiamine nitrate was used as vitamin B1, and riboflavin was used as vitamin B2. For this reason, the obtained salt composition produced a bitter taste. Bitterness does not change the medicinal effects of vitamins and minerals contained in the salt composition, but bitterness is undesirable because it gives the user an unpleasant taste. Therefore, magnesium sulfate and vitamin B2 (riboflavin) showing bitter taste were reduced. However, vitamin B1 (thiamine nitrate) was increased due to low intake and large heat loss. And the salt composition did not feel a bitter taste by adding L-lysine hydrochloride and a citric acid by making the bitter taste of a salt composition into a reduction component. This will be specifically described below.

  That is, magnesium sulfate was reduced to 9 mg with a basic compounding amount of 19 mg as the final compounding amount. As a result, as shown in FIG. 2C, the magnesium content contained in the final blending amount was 50% of the reference amount of meal intake.

  In addition, since vitamin B2 (riboflavin) is reduced to 0.57 mg with a basic compounding amount of 1.3 mg as a final compounding amount for preventing coloration, bitterness is also reduced. Vitamin B2 (riboflavin) contained in the final blending amount is 44% of the dietary intake standard amount.

  On the other hand, vitamin B1 (thiamine nitrate) increased the final blending amount 11 mg from the basic blending amount 1.2 mg (about 9.2 times). The reason for this is that the proportion of those who do not reach the estimated average required amount of vitamin B1 is high (see FIG. 1D), vitamin B1 has a very high rate of loss during cooking compared to other vitamins, vitamin B1 This is because it is excreted even if it is ingested excessively, so that it does not have an adverse effect (see FIG. 1C, no upper limit is set), and the blending amount in the salt composition is considerably lower than magnesium.

  In addition, although it does not affect the taste, vitamin B12 (cyanocobalamin 0.1% mixture) increased the final blending amount 0.023 mg from the basic blending amount 0.002 mg (about 11.3 times). This is because vitamin B12 is not contained in plant foods, so it is difficult for people who eat mainly plant foods to eat. Vitamin B12 is excreted even if it is excessively consumed, so there is no adverse effect (FIG. 1C). This is because the blending amount in the salt composition is considerably lower than that of other components.

[Bitterness reducing ingredients]
As described above, the magnesium component, vitamin B2 (riboflavin) was reduced and vitamin B1 (thiamine nitrate) was increased. As a result, the salt composition obtained had a bitter taste compared to salt, thus reducing bitterness. L-lysine hydrochloride and citric acid were added as bitterness reducing components in order to obtain a salty taste comparable to that of salt. As shown in FIG. 2D, the final blending amount of the salt composition contains 1.5 g of L-lysine hydrochloride and 2.0 g of citric acid as a bitterness reducing component with respect to 100 g of the salt composition. L-lysine hydrochloride is a sweet component, and citric acid is a component that reduces the bitter taste of magnesium sulfate, vitamin B1 (thiamine nitrate), and vitamin B2 (riboflavin). Therefore, the final blended amount of the salt composition was able to have a taste almost equal to that of the salt. Citric acid is a component that contributes to pH adjustment described later.

[PH adjustment]
It was found that the salt composition of the basic blending amount was alkaline at pH 8.0 and the vitamin B group contained in this salt composition was easily decomposed and lacked long-term stability. Therefore, the final blended amount of the salt composition was adjusted so that the pH of the salt composition became weakly acidic at 6.8 after having the same color and salty taste as salt. This adjustment was performed using citric acid and vitamin C. When the salt composition was weakly acidic (for example, pH 6.8), the long-term stability of the salt composition increased because the vitamin B group was not decomposed even when stored for a long time. This adjustment was made using citric acid and vitamin C. Of the 2.0 g of citric acid in the final amount of the salt composition of FIG. 2D, 1 g is the amount of citric acid for adjusting the pH, and the remaining 1 g is the amount of citric acid for reducing bitterness. In addition, as shown in FIG. 2C, vitamin C increased to a final compounding amount of 90 mg with respect to the basic compounding amount of 85 mg and 5 mg (6%) for pH adjustment.

  As described above, the salt composition of the normal salt type having the final blending amount shown in FIG. 2C or the salt composition having the final blending amount converted into the substance used shown in FIG. 2D has the same color as salt. And have a taste.

[Upper and lower limits of normal salt type salt composition: FIG. 2E]
As described above, the salt composition of the ordinary salt type having the final blending amounts shown in FIGS. 2C and 2D has the same color and saltiness as salt and has good long-term stability. However, the salt composition of the ordinary salt type of this embodiment has the same color and salty taste as salt or the same salty taste as salt even if the proportion of each component is slightly changed to a blending value other than the final blending amount. It was found that

  Then, the result of having examined about the upper limit and the lower limit of each component in the salt composition of the ordinary salt type is shown in FIG. 2E. (A) of FIG. 2E shows the lower limit value, optimum value, and upper limit value of vitamins and minerals contained in the salt composition, and (b) of FIG. 2E shows the lower limit value of vitamins and minerals contained in the salt composition, The optimum value and the upper limit value are shown in terms of the substance used.

  In addition, when vitamin B1, folic acid, and an iron component are put in the salt composition up to the upper limit, the salt composition has the same salty taste as salt, but the salt composition is colored gray. Coloring does not change the medicinal effect of the salt composition, but if a white salt composition is desired, the upper limit may not be reached and the color may not be colored (below the optimum blending value).

  As described above, the salt composition of the present embodiment is obtained by adding a proper amount of vitamins and minerals necessary for efficiently performing “energy metabolism” in a base salt for fulfilling the function of salt. . Moreover, the salt composition of this embodiment is maintained in weak acidity so that a vitamin may be stably hold | maintained for a long period of time. Furthermore, since the salt composition of this embodiment is used as a substitute for salt, it has the same color and salty taste as salt. Therefore, by ingesting foods in which the salt composition of this embodiment is used as a seasoning instead of salt, the daily meal can be obtained without calculating the amount of vitamins and minerals contained in the original food. The necessary amount of vitamins and minerals necessary for efficient "energy metabolism" that must be taken in can be taken in a well-balanced manner.

<Second Embodiment>
Hereinafter, the salt composition of 2nd Embodiment is demonstrated. In the following description, description of parts common to the salt composition of the first embodiment is omitted, and only different points will be described.

[Characteristic]
The salt composition of this embodiment is a seasoning used in daily eating habits like salt as a substitute for salt. The salt composition of the present embodiment is different from the salt composition of the first embodiment in that a reduced salt base in which a part of sodium is replaced with potassium and magnesium is used as a base salt for fulfilling the function of salt. It is a point containing calcium as a mineral. Therefore, the salt composition of the present embodiment can not only efficiently perform “energy metabolism” as in the case of the salt composition of the first embodiment, but also smoothly perform “sodium pump” and “calcium pump”. Can function. Moreover, the salt composition of this embodiment is maintained in weak acidity so that a vitamin may be stably hold | maintained for a long period of time. Furthermore, since the salt composition of this embodiment is used as a substitute for salt, it has the same color and salty taste as salt. “Energy metabolism” refers to the citric acid cycle for efficiently extracting energy by metabolizing fats, proteins and sugars, the metabolic reaction located in the first stage of the citric acid circuit, and the reaction located in the latter stage (the energy from the ATP is It is a general term for reactions that generate and generate active oxygen). “Sodium pump” is a function that discharges excess sodium contained in cells by the action of potassium and keeps the concentration constant. “Calcium pump” smoothly works muscles. That is, calcium contracts the muscles, and the muscles in the contracted muscles are sucked out using energy generated by the involvement of magnesium to relax the muscles. Therefore, by ingesting food using the salt composition of the present embodiment as a seasoning, it is necessary to ingest from the daily meal without calculating the amount of vitamins and minerals contained in the original food. The necessary amount of vitamins and minerals for smooth "energy metabolism", "sodium pump", and "calcium pump" can be ingested.

  Hereinafter, the types and contents of base salts, vitamins and minerals contained in the salt composition of the present embodiment will be described.

[Base salt]
The salt composition of this embodiment is obtained by adding vitamins and minerals to reduced salt, which is a base salt for fulfilling the function of salt, and uses a reduced salt base as the base salt. The salt-reducing base contains sodium chloride, potassium chloride, and magnesium sulfate as main components, and is added with some solidification preventing components and bitterness reducing components. The low-salt base is one in which part of sodium chloride is replaced with potassium chloride or magnesium sulfate to prevent the Japanese from taking too much sodium chloride. However, since potassium chloride and magnesium sulfate have a bitter taste, the amount of potassium chloride and magnesium sulfate is adjusted so that the bitterness is suppressed and the salty taste is almost the same as sodium chloride (salt). It contains citric acid. The salt-reducing salt composition is referred to as a salt-reducing salt composition.

[Vitamin and mineral types]
The salt composition of this embodiment contains appropriate amounts of vitamins and minerals necessary for smoothly functioning “energy metabolism”, “sodium pump”, and “calcium pump”. Here, the vitamins and minerals necessary for “energy metabolism” are the same as those described in the first embodiment, and therefore the description thereof is omitted because they are duplicated, “sodium pump”, “calcium pump”. Only will be described.
To do.

[Sodium pump]
A sodium pump is a function that keeps sodium at a constant concentration by taking in potassium from outside the cell and discharging excess sodium outside the cell when a large amount of sodium enters the cell. Potassium plays the role of the sodium pump, and the sodium pump maintains the balance of intracellular sodium and suppresses an increase in blood pressure. Potassium also has the role of discharging the exuded sodium out of the body.

[Calcium pump]
Calcium plays a central role when muscles contract. Next, in order to relax the contracted muscle, the sarcoplasmic reticulum activates a mechanism called a calcium pump to suck out calcium in the muscle cell, thereby contracting the muscle and relaxing the muscle. This mechanism is performed using energy extracted from ATP generated by “energy metabolism”. In order to efficiently produce ATP, magnesium is required as a coenzyme for “energy metabolism”. Therefore, calcium and magnesium are necessary for smooth muscle contraction and relaxation.

[Basic concept of vitamins and minerals]
Next, the basic concept of vitamins and minerals necessary for “energy metabolism”, [sodium pump], and [calcium pump] contained in the salt composition of the present embodiment will be described.

  As a basic blending amount of vitamins and minerals contained in the salt-reducing salt composition of the present embodiment, “energy metabolism” [sodium pump] and [calcium pump] with respect to 11.3 g of the salt-reducing salt composition. Set so that the necessary vitamins and minerals (excluding sodium) are included in the estimated average required amount (or target amount, target amount) of the dietary intake standard. However, the low salt base is adjusted so that the salty taste (salt taste) is similar to salt, so the amount of potassium and magnesium is less than the estimated average required amount of dietary intake standards. Also do not change. As a result, when the salt-reducing salt composition of this embodiment is ingested daily 11.3 g / day, vitamins and minerals necessary for “energy metabolism” are estimated average required amounts (or standards) of the dietary intake standard. Amount, target amount). In addition, potassium, magnesium, and calcium, which are minerals necessary for the [sodium pump] and [calcium pump], can also be ingested.

  Note that when the salt-reducing salt composition of this embodiment is used as a seasoning added to various foods, the food itself contains vitamins and minerals. It is also possible that vitamins and minerals exceeding the estimated average required amount (or standard amount, target amount) of the standard are ingested. However, as shown in FIG. 1C, for vitamins and minerals necessary for “energy metabolism”, there are many cases where the upper limit value of intake is not determined, and even if it is determined, the upper limit value is the estimated average required amount ( Or it is a value that is considerably larger than the target amount and target amount). The upper limit is not set because it is not harmful because it is discharged outside the body if it is consumed in the body more than the estimated average required amount (or guide amount, target amount). Therefore, when the salt-reducing salt composition of this embodiment is ingested daily with various foods, 11.3 g / day, the estimated average required amount (or reference amount) of vitamins and minerals necessary for “energy metabolism” , Target amount) can be ingested reliably. In addition, even if there is a slight excess, it is considered that the harmful effects caused by it are not likely to occur.

[Basic blending amount of minerals and vitamins in the salt composition (11.3 g): FIG. 3A]
Next, the basic blending amount of the set salt-reducing type salt composition will be specifically described. FIG. 3: A is a figure which shows the basic compounding quantity of each mineral and a vitamin component contained in 11.3 g of low salt type salt compositions. In the figure, the daily dietary intake standard amount of each mineral and vitamin component is shown for reference.

  As shown in FIG. 3A, 11.3 g of the reduced salt type salt composition contains vitamins and minerals necessary for “energy metabolism” and an estimated average required amount (or guide amount) of the daily dietary standard. It is. In addition, minerals necessary for [sodium pump] and [calcium pump] are also included. That is, as vitamins, vitamin B1 (thiamine) 1.2 mg, vitamin B2 (riboflavin) 1.3 mg, niacin 13 mg, vitamin B6 (pyridoxine) 1.1 mg, folic acid 200 μg, vitamin B12 (cyanocobalamin) 2.0 μg, pantothenic acid 6 0.0 mg (standard amount) and 85 mg of vitamin C (L-ascorbic acid) are contained. Moreover, potassium 1245 mg, magnesium 154.7 mg, calcium 600 mg, and iron 6.5 mg are contained as a mineral. Further, 113 mg of L-lysine hydrochloride and 113 mg of citric acid are contained as a bitterness reducing component. In addition, although the compounding quantity of sodium was also described in the figure as a reference, the compounding composition exceeds the daily dietary intake standard amount because the present salt composition is 11.3 g / day as in the case of conventional salt. This is because it is assumed that it will be ingested.

[Basic compounding amount in salt composition (100 g) (converted substance): FIG. 3B]
Next, substances to be used for each component of the reduced salt type salt composition containing the set basic blending amount were determined. The substances used were selected based on criteria such as those that are not colored and that have good stability because they are used in combination with a low salt base. FIG. 3B shows the substance used for each component determined and the basic blending amount converted into the substance used.

  Hereinafter, the content of the selected substances used in each component, the color, properties, and the content of the reduced salt type salt composition in 100 g will be described.

Potassium component Potassium chloride was selected and 21.0 g was added to the salt composition. Potassium chloride was not colored and was chosen because it is highly stable and shows a taste close to sodium chloride.

Magnesium component Two types of magnesium sulfate and magnesium carbonate were selected. Magnesium sulfate was not colored and was selected to alleviate the strong acidity of potassium chloride, and 9.0 g was added to the salt composition. However, magnesium sulfate had a bitter taste. Magnesium carbonate was selected because it was not colored, had no bitter taste, and had an action of preventing solidification of sodium chloride, and 0.4 g was added to the salt composition.

Calcium component Calcium carbonate was selected and 13.26 g was added to the salt composition. Calcium carbonate was not colored, had high stability, and had no bitterness.

Iron component Ferric pyrophosphate was selected and 0.192 g was added to the salt composition. Ferric pyrophosphate has high stability and no bitterness, but shows a light yellow-orange color.

Bitterness reducing component L-lysine hydrochloride and citric acid were selected and 1 g each was added to the salt composition.

Vitamin B1
Thiamine nitrate was selected and 0.0132 g was added to the salt composition. Thiamine nitrate is not colored, but has a bitter taste, weak alkalinity, and easily loses when cooked.

Vitamin B2
Riboflavin was selected and 0.0116 g was added to the saline composition. However, riboflavin was dark yellow-orange, had a bitter taste, and was weak in alkalinity.

Niacin nicotinamide was selected and 0.116 g was added to the saline composition. Nicotinamide was not colored, had a slight bitter taste, and was weak in alkalinity.

Vitamin B6
Pyridoxine hydrochloride was selected and 0.0120 g was added to the saline composition. Pyridoxine hydrochloride was not colored and had no bitter taste.

Folic acid Folic acid was selected and 0.0018 g was added to the salt composition. Folic acid had no bitter taste but showed a deep yellow-orange color.

Vitamin B12
A 0.1% cyanocobalamin mixture was selected and 0.0180 g was added to the saline composition. Cyanocobalamin had a light reddish purple color and no bitterness. Moreover, since cyanocobalamin is not contained in plant foods, it is a vitamin that is difficult for people who eat mainly plant foods.

Pantothenic acid Calcium pantothenate was selected and 0.0580 g was added to the salt composition. Calcium pantothenate was not colored and had no bitter taste.

Vitamin C
L-ascorbic acid was selected and 0.753 g was added to the saline composition. L-ascorbic acid was not colored and had no bitterness.

[Final formulation of salt-reducing salt composition: FIGS. 3C and 3D]
Next, a salt composition of ordinary salt type having the use substance and basic blending amount shown in FIG. 3B was prepared. And the color and taste of the obtained salt composition were compared with the color and taste of salt, and the performance of the salt composition of the normal salt type was examined. As a result, it was found that the color of the prepared salt composition was colored yellow-orange compared to the white salt, and the taste of the prepared salt composition was slightly bitter compared to the salt. Further, it was found that the amount of calcium contained in food must be less than 1% in the Food Sanitation Law. Therefore, the cause of coloring and bitterness of the salt composition with a calcium content of less than 1% was examined. The final blending amount of the salt composition shown in FIGS. 3C and 3D was found. FIG. 3C shows the final blending amounts of minerals and vitamins contained in 11.3 g of the salt composition, and FIG. 3D shows the final blending amounts of minerals and vitamins in 100 g of the salt composition converted into the substances used.

  Hereinafter, the examination result of the cause analysis of coloring of a salt composition and a bitter taste is demonstrated, and the final compounding quantity of a salt composition is demonstrated next.

[color]
The cause of coloring of the salt composition is that light yellow-orange ferric pyrophosphate was used as the substance to be used, dark yellow-orange riboflavin was used as vitamin B2, and dark yellow-orange folic acid was used as folic acid. For this reason, the obtained salt composition was colored gray instead of white. Although coloring does not change the medicinal efficacy of the salt composition, it may be considered that it is not preferable for a user who desires a white salt composition. Therefore, it was decided to reduce the content of each component to such an extent that it is not colored. An example is shown in FIG. 3C.

  That is, iron was reduced to 4.2 mg with a basic compounding amount of 6.5 mg as a final compounding amount in order to keep the salt composition white. As a result, as shown in FIG. 3C, the iron content in the final blending amount was 65% of the reference amount of meal intake.

  Similarly, vitamin B2 (riboflavin) was reduced to 0.57 mg with a basic compounding amount of 1.3 mg as the final compounding amount in order to keep the salt composition white. As a result, vitamin B2 (riboflavin) contained in the final blending amount was 44% of the reference amount of meal intake as shown in FIG. 3C.

  In addition, folic acid was reduced to 0.11 mg with a basic compounding amount of 0.2 mg as a final compounding amount in order to keep the salt composition white. As a result, the folic acid contained in the final blending amount was 57% of the dietary intake standard amount as shown in FIG. 3C.

[Salt taste]
The reason for the bitter taste of the salt composition was that the low-salt base formulation was not appropriate, and the low-salt base alone produced a bitter taste, and the use of thiamine nitrate (vitamin B1) and riboflavin (vitamin B2) that showed bitterness It is. Bitterness does not change the medicinal effects of vitamins and minerals contained in the salt composition, but bitterness is undesirable because it gives the user an unpleasant taste. Accordingly, the salt-reducing base formulation was changed and the addition amount of L-lysine hydrochloride and citric acid, which are bitterness reducing components, was increased so that the salt composition did not feel bitter. In addition, the calcium content in the salt composition was reduced to 1%. This will be specifically described below.

  That is, magnesium sulfate was 9.268 mg with a basic compounding amount of 9 mg as the final compounding amount. As a result, as shown in FIG. 3C, the magnesium content contained in the final blending amount was 50% of the reference amount of meal intake.

  In addition, since vitamin B2 (riboflavin) is reduced to 0.57 mg with a basic compounding amount of 1.3 mg as a final compounding amount for preventing coloration, bitterness is also reduced. Therefore, no further reduction was made for bitterness. Vitamin B2 (riboflavin) contained in the final blending amount is 44% of the dietary intake standard amount.

  On the other hand, vitamin B1 (thiamine nitrate) increased the final blending amount of 11 mg from the basic blending amount of 1.2 mg (about 9.2 times). The reason for this is that the proportion of those who do not reach the estimated average required amount of vitamin B1 is high (see FIG. 1D), vitamin B1 has a very high rate of loss during cooking compared to other vitamins, vitamin B1 This is because it is excreted even if it is ingested excessively, so that it does not have an adverse effect (see FIG. 1C, no upper limit is set), and the blending amount in the salt composition is considerably lower than magnesium.

  Also. In addition, calcium carbonate was reduced to 2.25 mg with a basic compounding amount of 13,26 mg as the final compounding amount. As a result, as shown in FIG. 3C, the calcium content contained in the final blending amount is 17% of the dietary intake standard amount.

  Although not affecting the taste, vitamin B12 (a mixture of cyanocobalamin 0.1%) increased the final blending amount 0.023 mg from the basic blending amount 0.002 mg (about 11.3 times). This is because vitamin B12 is not contained in plant foods, so it is difficult for people who eat mainly plant foods to eat. Vitamin B12 is excreted even if it is excessively consumed, so there is no adverse effect (FIG. 1C). Reference, no upper limit is set), and the blending amount in the salt composition is considerably lower than other components.

[Bitter taste reduction]
As described above, vitamin B2 (riboflavin) was reduced and vitamin B1 (thiamine nitrate) was increased. As a result, the salt composition obtained had a bitter taste compared to salt, Therefore, the amount of L-lysine hydrochloride and citric acid, which are bitterness reducing components, was increased. That is, as shown in FIG. 3D, in the final formulation of the salt composition, the addition amount of L-lysine hydrochloride was increased from 1 g to 1.5 g, and the addition amount of citric acid was increased from 1 g to 2 g. As a result, the salt composition having the final blending amount shown in FIG. 3D could have a saltiness similar to that of the salt. Citric acid is a component that contributes to pH adjustment described later.

[PH adjustment]
It was found that the salt composition of the basic blending amount was alkaline at pH 8.0 and the vitamin B group contained in this salt composition was easily decomposed and lacked long-term stability. Therefore, the final blended amount of the salt composition was adjusted so that the pH of the salt composition became weakly acidic at 6.8 after having the same color and salty taste as salt. This adjustment was performed using citric acid and vitamin C. When the salt composition was weakly acidic (for example, pH 6.8), the long-term stability of the salt composition increased because the vitamin B group was not decomposed even when stored for a long time. This adjustment was made using citric acid and vitamin C. Of the 2.0 g of citric acid in the final blended salt composition of FIG. 3D, 1 g is the amount of citric acid for adjusting the pH, and the remaining 1 g is the amount of citric acid for reducing bitterness. In addition, as shown in FIG. 3C, vitamin C increased to a final compounding amount of 90 mg with respect to the basic compounding amount of 85 mg and 5 mg (6%) for pH adjustment.

  As described above, the salt composition of the normal salt type having the final blending amount shown in FIG. 3C or the salt composition having the final blending amount converted into the substance used shown in FIG. 3D has the same color as salt. And have a taste.

[Upper and lower limits of salt-reducing salt composition: FIG. 3E]
As described above, the salt-reducing salt composition having the final blending amounts shown in FIGS. 3C and 3D has the same color and taste as salt and has good long-term stability. However, the salt-reducing salt composition of this embodiment has the same color and salty taste as salt or the same salty taste as salt even if the proportion of each component is slightly changed to a blending value other than the final blending amount. It was found that

  Then, the result of having examined about the upper limit and the lower limit of each component of the salt-reducing salt composition is shown in FIG. 3E. (A) of FIG. 3E shows the lower limit value, optimum value, and upper limit value of vitamins and minerals contained in the salt composition, and (b) of FIG. 3E shows the lower limit value of vitamins and minerals contained in the salt composition, The optimum value and the upper limit value are shown in terms of the substance used.

  In addition, when vitamin B2, folic acid, and an iron component are put to an upper limit, the taste of a salt composition will have a taste similar to that of salt, but the salt composition is colored gray. Coloring does not change the medicinal effect of the salt composition, but when a white salt composition is desired, the optimum blending value may be used without using the upper limit value.

[Other Embodiments]
The substance used of the salt composition described above is an example, and can be changed to another substance as necessary. An example of other substances that can be used is shown in FIG.

  Hereinafter, an example of the long-term stability, salty taste sensory test, production method, and use method of the salt composition of the present embodiment described above using examples will be specifically described.

[Long-term stability]
First, the stability of the salt composition will be described. FIG. 5 is an example of the results of examining the long-term stability of each component contained in a salt composition using a salt-reducing salt composition, and the ratio of each component contained in the salt-reducing salt composition Are compared before and after the long-term stability test.

  The salt-reducing salt composition used had the final formulation shown in FIG. 3C and had a pH of 6.8. The long-term stability of the salt composition is determined by placing the prepared salt composition in a bag impermeable to air and ultraviolet light and leaving it in a room temperature room for one month, then analyzing the remaining amount of each component and comparing it with the design value. Sought by. Each component was analyzed at the Japan Food Analysis Center. The center column of FIG. 5 is the design value of the final formulation, the left column is the actual measurement value after being left for one month, and the right column is the actual measurement value / design value. From the comparison result of the actual measurement value and the design value in FIG. 5, it was found that each component (vitamin and mineral) contained in the salt composition is retained about 90% even if left at room temperature for one month. . From this, the salt-reducing type salt composition can maintain the concentration of each component (vitamin, mineral) contained in it at the design value value by maintaining the pH at a weak acidity of 6.8. That is, it was shown that long-term stability can be imparted to a salt-reducing salt composition. Although not shown in the figure, the same result as that of the reduced salt type salt composition described above was obtained with the normal salt type salt composition. From this, long-term stability was shown also with the common salt type salt composition.

[Sensory test]
Next, the sensory test result with respect to the salty taste of a salt composition is demonstrated. FIG. 6 is an example of the results of a sensory test on the salty taste of a salt composition using a salt-reducing salt composition, and the results of the sensory test on the salty taste of a salt-reduced salt composition are shown in FIG. This is a comparison with the sensory test results.

  The sensory test result was performed using the Gomi discrimination test which is one of the sensory test methods of food cooking science. Each of the 14 panelists conducting the test was judged by the correct number of salty tastes for the salt and salt-reduced salt compositions diluted to 0.25%. As shown in FIG. 6, the number of correct answers for salty taste with respect to salt was 13 and the correct answer rate was 93%, and the number of correct answers with salty taste for salt-reduced salt composition was 12 and the correct answer rate was 86%. From this result, it was found that the salt-reduced salt composition had almost the same saltiness as salt. Although not shown in the figure, the same result as that of the reduced salt type salt composition described above was obtained with the normal salt type salt composition. From this, it was found that the salt composition of the normal salt type also has the same salty taste as the salt composition based on the reduced salt.

[Production method]
Next, the manufacturing method of a salt composition is demonstrated. FIG. 7 is an example of a method for producing a salt-reducing salt composition. When producing a salt-reducing salt composition, first, in the raw material measurement step, the raw materials (see FIG. 7) of each component of the salt composition are measured. For example, each component is weighed so that the final blended amount of the salt composition is obtained. Subsequently, in the first mixing step, weighed vitamin components (vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, calcium pantothenate, vitamin C, niacin) are mixed to produce a first mixture. This is because the vitamins with the smallest compounding amount in the salt composition are uniformly mixed to eliminate segregation. Subsequently, in the second mixing step, the weighed mineral components (ferric pyrophosphate, calcium carbonate) are mixed to produce a second mixture. This is because the vitamins with the next smallest amount in the salt composition are uniformly mixed to eliminate segregation. Subsequently, components (citric acid, L-lysine hydrochloride) that reduce the bitter taste of the salt composition weighed in the third mixing step and make it weakly acidic and salt-based components (sodium chloride, potassium chloride, magnesium sulfate, magnesium carbonate) Are mixed to prepare a third mixture, and then the first mixture and the second mixture are added to the prepared third mixture and uniformly mixed to prepare a salt composition. Next, in the weighing and packaging step, the salt composition is weighed to form a bag and further boxed. As a bag for bagging, a material which does not allow passage of ultraviolet rays and air is preferable, and for example, a material such as polyethylene processed so as not to pass ultraviolet rays is used. Alternatively, a polyethylene bag may be stored in a corrugated cardboard that does not allow UV light to pass through.
Although not shown in the figure, a normal salt type salt composition can be manufactured by the same manufacturing method as the above-described reduced salt type salt composition.

[how to use]
Next, the usage method of this salt composition (a normal salt, a low salt type) is demonstrated. This salt composition can be used as a seasoning for various cooking as a substitute for salt at home or in a food factory. Moreover, this salt composition can be used not only as a substitute for salt but also for seasoning other seasonings. For example, it can be used to add saltiness to dressing, miso, soy sauce, mayonnaise and the like. Therefore, it is possible to ingest the vitamins and minerals necessary for “energy metabolism” in a well-balanced manner by ingesting the salt composition as it is or by using a food prepared using a seasoning seasoned with the salt composition. it can.

  Noodles (immediate noodles, dried noodles, raw noodles) soup, spaghetti sauce, confectionery (oil confectionery, baked confectionery, rice confectionery), sprinkles, Ochazuke-no-mochi, marine products, sausages Processed meat products such as ham, hamburger and meatballs, pickles, boiled fish, delicacies, and vegetables such as gyoza, shumai, meatballs, batter for frying, and tempura. There is also a need for seasoning ingredients in the food industry, such as the food service industry and take-out side dishes.

  As explained above, this salt composition not only can efficiently perform “energy metabolism” in the base salt, but also allows the “sodium pump” and “calcium pump” to function smoothly as needed. Vitamin and minerals necessary for the diet are added in a balanced manner. Moreover, this salt composition is maintained in weak acidity so that a vitamin may be stably hold | maintained for a long period of time. Furthermore, the present salt composition has the same color and salty taste as salt because it is used as a substitute for salt. Therefore, by ingesting foods in which the present salt composition is used as a seasoning instead of salt, it can be ingested from a daily meal without calculating the amount of vitamins and minerals contained in the original food. The necessary amount of the above vitamins and minerals must be in good balance.

It is a figure which shows the vitamin and mineral which are concerned in the metabolic reaction of sugar, fat, and protein. It is a figure which shows the vitamin concerned when taking out energy from the vitamin and ATP which are concerned with a citric acid cycle. It is a figure which shows the daily food intake standard of a vitamin and a mineral. It is a figure which shows the ratio of what does not reach the estimated average requirement of a vitamin. It is a figure which shows the ratio of what does not reach the estimated average requirement of a mineral. It is a figure which shows the annual transition of salt intake. It is a figure which shows the basic compounding quantity of each component in a common salt type salt composition (11.3g). It is the figure which showed the basic compounding quantity of each component in a common salt type salt composition (100g) with the substance to be used. It is a figure which shows the relationship between the basic compounding quantity and final compounding quantity in a common salt type salt composition (11.3g). It is the figure which showed the final compounding quantity of each component in a common salt type salt composition (100g) with the substance to be used. It is a figure which shows the upper limit and the lower limit of each component in a common salt type salt composition (11.3 g). It is a figure which shows the basic compounding quantity of each component in a salt reduction type salt composition (11.3g). It is the figure which showed the basic compounding quantity of each component in a salt-reducing type salt composition (100g) with the substance to be used. It is a figure which shows the relationship between the basic compounding quantity and final compounding quantity in a salt reduction type salt composition (11.3g). It is the figure which showed the final compounding quantity of each component in a salt-reducing type salt composition (100g) with the substance to be used. It is a figure which shows the upper limit and lower limit of each component in a salt-reducing type salt composition (11.3 g). It is a figure which shows the other example of a used substance. It is a figure which shows an example of the long-term stability test result of a salt composition (low salt type). It is a figure which shows an example of the sensory test result of a salt composition (low salt type). It is a figure which shows an example of the manufacturing process of a salt composition (low salt type).

Claims (22)

A salt composition used as a substitute for salt,
A salt base for fulfilling the function of salt;
Water-soluble vitamins that promote energy metabolism reactions;
Minerals that promote the energy metabolism reaction;
An ingredient that reduces the bitter taste of the mixture obtained by mixing the salt base, the water-soluble vitamin and the mineral to make it weakly acidic;
The salt composition characterized by including.   The water-soluble vitamin is one or more vitamins selected from the group consisting of vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, pantothenic acid, niacin and vitamin C. The salt composition according to claim 1.   The salt composition according to claim 1, wherein the mineral is magnesium, or magnesium and iron.   Furthermore, the salt composition of Claim 3 which contains potassium for making a sodium pump function as a mineral, and calcium and magnesium for making a calcium pump function.   The salt composition according to claim 1, wherein the component comprises L-lysine hydrochloride and citric acid.   The salt composition according to claim 1, wherein the water-soluble vitamin and the mineral are contained in a concentration within a range where the salt composition is not colored.   2. The salt composition according to claim 1, wherein the salt base is a normal salt base mainly composed of sodium or a reduced salt base composed mainly of sodium, potassium and magnesium. The water-soluble vitamin and the mineral are
Vitamins and minerals that promote metabolic reactions to produce acetyl CoA from sugar, fat or protein ingested by the body,
Vitamins that promote the citrate cycle to oxidize acetyl-CoA to produce ATP (adenosine triphosphate);
Iron required for production of hemoglobin carrying oxygen used to oxidize the acetyl CoA, folic acid promoting the production reaction of erythrocytes carrying the hemoglobin,
A vitamin that promotes a reaction to reduce active oxygen generated when ATP is converted to ADP and energy is extracted;
The salt composition of Claim 1 characterized by the above-mentioned. Vitamins and minerals that promote metabolic reactions that produce acetyl CoA from sugars, fats or proteins are magnesium, vitamin B1, vitamin B2, vitamin B6, pantothenic acid, and niacin,
The vitamins that promote the citric acid cycle are vitamin B1 and vitamin B12,
The salt composition according to claim 8, wherein the vitamin that promotes the reaction of reducing active oxygen is vitamin C.   A part of the water-soluble vitamins and minerals contained in the salt composition in the same amount as the daily salt intake of the Japanese is included in an amount less than or equal to the daily dietary intake standard. 2. The salt composition according to claim 1, wherein the portion other than the part is contained in an amount exceeding the daily dietary intake standard. The daily salt intake of the Japanese is 11.3 g / day or less,
The daily dietary intake standard amounts are 1.2 mg vitamin B1, 1.3 mg vitamin B2, 1.1 mg vitamin B6, 200 μg folic acid, 6.0 mg pantothenic acid, 2.0 μg vitamin B12, The salt composition according to claim 10, wherein vitamin C is 85 mg, magnesium is 310 mg, and iron is 6.5 mg. A method for producing a salt composition used as a substitute for salt, comprising:
A step of measuring a water-soluble vitamin component that promotes a reaction of energy metabolism and mixing it to form a first mixture;
Measuring a mineral component that promotes the reaction of energy metabolism and then mixing to make a second mixture;
A step of measuring and mixing a salt-based component for fulfilling the function of salt and a component that reduces the bitter taste of the salt composition to make it weakly acidic to form a third mixture;
Mixing the first mixture, the second mixture, and the third mixture into the salt composition;
A step of weighing the salt composition and packaging so as not to transmit ultraviolet rays;
The manufacturing method of the salt composition characterized by having.   The water-soluble vitamin is one or more vitamins selected from the group consisting of vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, pantothenic acid, niacin and vitamin C. The manufacturing method of the salt composition of Claim 12.   The method for producing a salt composition according to claim 12, wherein the mineral is magnesium, or magnesium and iron.   The method for producing a salt composition according to claim 14, further comprising, as minerals, potassium for functioning a sodium pump and / or calcium and magnesium for functioning a calcium pump.   The method for producing a salt composition according to claim 12, wherein the component comprises L-lysine hydrochloride and citric acid.   The method for producing a salt composition according to claim 12, wherein the water-soluble vitamin and the mineral are contained at a concentration within a range where the salt composition is not colored.   The method for producing a salt composition according to claim 12, wherein the salt base is a normal salt base mainly composed of sodium or a reduced salt base mainly composed of sodium, potassium and magnesium. The water-soluble vitamin and the mineral are
Vitamins and minerals that promote metabolic reactions to produce acetyl CoA from sugar, fat or protein ingested by the body,
Vitamins that promote the citrate cycle to oxidize acetyl-CoA to produce ATP (adenosine triphosphate);
Iron required for production of hemoglobin carrying oxygen used to oxidize the acetyl CoA, folic acid promoting the production reaction of erythrocytes carrying the hemoglobin,
A vitamin that promotes a reaction to reduce active oxygen generated when ATP is converted to ADP and energy is extracted;
The manufacturing method of the salt composition of Claim 12 characterized by the above-mentioned. Vitamins and minerals that promote metabolic reactions that produce acetyl CoA from sugars, fats or proteins are magnesium, vitamin B1, vitamin B2, vitamin B6, pantothenic acid, and niacin,
The vitamins that promote the citric acid cycle are vitamin B1 and vitamin B12,
The method for producing a salt composition according to claim 19, wherein the vitamin that promotes the reaction of reducing active oxygen is vitamin C.   A part of the water-soluble vitamins and minerals contained in the salt composition in the same amount as the daily salt intake of the Japanese is included in an amount less than or equal to the daily dietary intake standard. The method for producing a salt composition according to claim 12, wherein the portion other than the part is contained in an amount exceeding the daily dietary intake standard. The daily salt intake of the Japanese is 11.3 g / day or less,
The daily dietary intake standard amounts are 1.2 mg vitamin B1, 1.3 mg vitamin B2, 1.1 mg vitamin B6, 200 μg folic acid, 6.0 mg pantothenic acid, 2.0 μg vitamin B12, The method for producing a salt composition according to claim 21, wherein vitamin C is 85 mg, magnesium is 310 mg, and iron is 6.5 mg.

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