BR112021020835A2 - Solid seasoning - Google Patents

Solid seasoning

Info

Publication number
BR112021020835A2
BR112021020835A2 BR112021020835A BR112021020835A BR112021020835A2 BR 112021020835 A2 BR112021020835 A2 BR 112021020835A2 BR 112021020835 A BR112021020835 A BR 112021020835A BR 112021020835 A BR112021020835 A BR 112021020835A BR 112021020835 A2 BR112021020835 A2 BR 112021020835A2
Authority
BR
Brazil
Prior art keywords
solid seasoning
weight
amount
salt
relation
Prior art date
Application number
BR112021020835A
Other languages
Portuguese (pt)
Inventor
Keisuke Tahara
Mikako Tokuda
Original Assignee
Ajinomoto Kk
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Kk filed Critical Ajinomoto Kk
Publication of BR112021020835A2 publication Critical patent/BR112021020835A2/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

tempero sólido. a presente invenção se refere a tempero sólido que contém: um sal de cozinha em uma quantidade de 0,1 a 30% em peso (excluindo 30) em relação à quantidade total do tempero sólido; um sal substituto para o sal de cozinha em uma quantidade menor que 20% em peso em relação à quantidade total do tempero sólido; e açúcar em uma quantidade de 0 a 15 partes em peso em relação a 100 partes em peso do sal de cozinha. de acordo com a presente invenção, a deliquescência do tempero sólido contendo o sal substituto do sal de cozinha pode ser melhorada sem o uso de uma matéria-prima que não esteja relacionada ao sabor e sem exigir etapas complicadas de produção.solid seasoning. the present invention relates to solid seasoning containing: a table salt in an amount of 0.1 to 30% by weight (excluding 30) in relation to the total amount of solid seasoning; a substitute salt for table salt in an amount less than 20% by weight in relation to the total amount of solid seasoning; and sugar in an amount of 0 to 15 parts by weight in relation to 100 parts by weight of table salt. According to the present invention, the deliquescence of the solid seasoning containing table salt substitute salt can be improved without using a raw material that is not related to flavor and without requiring complicated production steps.

BR112021020835A 2019-04-24 2020-04-23 Solid seasoning BR112021020835A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2019083394 2019-04-24
PCT/JP2020/017441 WO2020218401A1 (en) 2019-04-24 2020-04-23 Solid seasoning

Publications (1)

Publication Number Publication Date
BR112021020835A2 true BR112021020835A2 (en) 2021-12-14

Family

ID=72942103

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112021020835A BR112021020835A2 (en) 2019-04-24 2020-04-23 Solid seasoning

Country Status (3)

Country Link
JP (1) JPWO2020218401A1 (en)
BR (1) BR112021020835A2 (en)
WO (1) WO2020218401A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102693560B1 (en) * 2021-10-12 2024-08-08 농협경제지주 주식회사 Vegetable seasoning powder composition and producing method thereof

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005270058A (en) * 2004-03-26 2005-10-06 Shimaya Co Ltd Hardly agglomerative flavor-seasoning material
JP4742063B2 (en) * 2007-03-23 2011-08-10 赤穂化成株式会社 Low sodium processed salt and food using the same
JP5639758B2 (en) * 2009-12-22 2014-12-10 小川香料株式会社 Taste improving agent for potassium salts or foods and drinks containing potassium salts
JP2012170447A (en) * 2011-02-24 2012-09-10 Ajinomoto Co Inc Method for producing dried fish flavor raw material and dried fish-containing product
JP6494326B2 (en) * 2015-02-27 2019-04-03 日清食品ホールディングス株式会社 Salt reducing composition and method for producing reduced salt processed food
BR112018075966A2 (en) * 2016-06-30 2019-04-02 Ajinomoto Co., Inc. solid spice

Also Published As

Publication number Publication date
WO2020218401A1 (en) 2020-10-29
JPWO2020218401A1 (en) 2020-10-29

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