CA1308603C - Method for reducing the salt content in a foodstuff - Google Patents
Method for reducing the salt content in a foodstuffInfo
- Publication number
- CA1308603C CA1308603C CA000538808A CA538808A CA1308603C CA 1308603 C CA1308603 C CA 1308603C CA 000538808 A CA000538808 A CA 000538808A CA 538808 A CA538808 A CA 538808A CA 1308603 C CA1308603 C CA 1308603C
- Authority
- CA
- Canada
- Prior art keywords
- salt
- foodstuff
- weight
- collagen hydrolysate
- sodium chloride
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Lifetime
Links
- 238000000034 method Methods 0.000 title claims description 10
- 150000003839 salts Chemical class 0.000 title abstract description 44
- 102000008186 Collagen Human genes 0.000 claims abstract description 31
- 108010035532 Collagen Proteins 0.000 claims abstract description 31
- 229920001436 collagen Polymers 0.000 claims abstract description 31
- 239000000413 hydrolysate Substances 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 18
- 239000011780 sodium chloride Substances 0.000 claims description 9
- 238000009826 distribution Methods 0.000 claims description 3
- 230000001747 exhibiting effect Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 9
- 230000009467 reduction Effects 0.000 description 8
- 241000282414 Homo sapiens Species 0.000 description 7
- 241001465754 Metazoa Species 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 238000007792 addition Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000015598 salt intake Nutrition 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 210000002808 connective tissue Anatomy 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 244000251953 Agaricus brunnescens Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 244000309466 calf Species 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000015250 liver sausages Nutrition 0.000 description 1
- 235000014659 low sodium diet Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP3620150.2 | 1986-06-14 | ||
| DE3620150A DE3620150C2 (de) | 1986-06-14 | 1986-06-14 | Nahrungsmittel mit einem Gehalt an Kochsalz, Verfahren zur Reduzierung der Kochsalzmenge in einem Nahrungsmittel sowie Verwendung von Kollagenhydrolysat als Kochsalzersatz |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1308603C true CA1308603C (en) | 1992-10-13 |
Family
ID=6303069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000538808A Expired - Lifetime CA1308603C (en) | 1986-06-14 | 1987-06-04 | Method for reducing the salt content in a foodstuff |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US5000977A (en:Method) |
| EP (1) | EP0249863B1 (en:Method) |
| JP (1) | JPS633766A (en:Method) |
| AT (1) | ATE80262T1 (en:Method) |
| AU (1) | AU596845B2 (en:Method) |
| CA (1) | CA1308603C (en:Method) |
| DE (2) | DE3620150C2 (en:Method) |
Families Citing this family (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5176934A (en) * | 1991-12-12 | 1993-01-05 | Kraft General Foods, Inc. | Seasoned food product with a salt enhancer |
| US5145707A (en) * | 1991-12-12 | 1992-09-08 | Kraft General Foods, Inc. | Salt enhancer |
| WO1993012670A1 (de) * | 1991-12-24 | 1993-07-08 | Deutsche Gelatine-Fabriken Stoess Ag | Verfahren zum herstellen fritierter nahrungsmittel |
| JPH05316960A (ja) * | 1992-05-21 | 1993-12-03 | Takasago Internatl Corp | 飲食品の香味を改善する方法 |
| JP3514260B2 (ja) * | 1992-07-22 | 2004-03-31 | 味の素株式会社 | 新規調味料素材 |
| US5843514A (en) * | 1992-07-22 | 1998-12-01 | Ajinomoto Co., Inc. | Seasoning material |
| AU669027B2 (en) * | 1993-01-26 | 1996-05-23 | Societe Des Produits Nestle S.A. | Salt taste enhancers |
| EP0677249B1 (en) * | 1994-04-15 | 2001-05-23 | Societe Des Produits Nestle S.A. | Salt enhanced foods |
| DE19632455C1 (de) * | 1996-08-12 | 1997-08-21 | Cpc Maizena Gmbh | Verfahren zur Herstellung eines Proteinhydrolysats aus proteinhaltigen tierischen Produkten |
| CN1221177C (zh) * | 1999-09-15 | 2005-10-05 | 德国明胶工厂思托斯股份公司 | 处理鲜肉表面的方法 |
| US6974597B2 (en) | 1999-11-29 | 2005-12-13 | Kyowa Hakko Kogyo Co., Ltd. | Method of enhancing salty taste, salty taste enhancer, salty taste seasoning agent and salty taste-enhanced foods |
| JP3636321B2 (ja) * | 2002-04-24 | 2005-04-06 | ローム株式会社 | スイッチング電源装置 |
| KR101249221B1 (ko) | 2005-11-14 | 2013-04-03 | 카오카부시키가이샤 | 액체 조미료 |
| CN101652078B (zh) | 2007-04-09 | 2016-04-13 | 日本烟草产业株式会社 | 调料组合物、类咸味呈味增强剂及饮食品的类咸味呈味增强方法 |
| JP5156361B2 (ja) * | 2007-12-21 | 2013-03-06 | 日本水産株式会社 | 塩味増強剤及びその製造方法 |
| JP5667439B2 (ja) | 2008-03-14 | 2015-02-12 | 日本水産株式会社 | 塩味増強剤及びそれを含有する飲食品 |
| WO2009119503A1 (ja) | 2008-03-24 | 2009-10-01 | 日本水産株式会社 | 塩味増強剤及びそれを含有する飲食品 |
| CN102065704B (zh) * | 2008-06-20 | 2016-03-02 | 奇华顿股份有限公司 | 酶促方法 |
| CN102340999B (zh) * | 2009-03-16 | 2013-10-30 | 麒麟协和食品株式会社 | 食盐味增强剂 |
| CN103717093B (zh) | 2011-08-26 | 2016-03-30 | 兴人生命科学株式会社 | 具有味道增强效果的酵母抽提物 |
| KR101682803B1 (ko) | 2015-04-10 | 2016-12-06 | 중앙대학교 산학협력단 | 짠맛 펩타이드 |
| TWI723161B (zh) | 2016-05-16 | 2021-04-01 | 日商興人生命科學股份有限公司 | 鹽味增強方法 |
| KR101682865B1 (ko) | 2016-10-18 | 2016-12-06 | 중앙대학교 산학협력단 | 짠맛 펩타이드 |
| KR101682864B1 (ko) | 2016-10-18 | 2016-12-06 | 중앙대학교 산학협력단 | 짠맛 펩타이드 |
| CN108719931A (zh) * | 2017-04-18 | 2018-11-02 | 罗建伟 | 一种功能性食用盐 |
| JP6255146B1 (ja) | 2017-07-20 | 2017-12-27 | トレックス・セミコンダクター株式会社 | スイッチング電源回路 |
| DE102018206169A1 (de) * | 2018-04-20 | 2019-10-24 | Deutsches Institut Für Lebensmitteltechnik E.V. | Leberpastete und Verfahren zur Herstellung |
| KR102315036B1 (ko) | 2020-07-24 | 2021-10-21 | 중앙대학교 산학협력단 | 염미성 펩타이드 발현용 재조합 발현벡터 및 이를 이용한 생산 방법 |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2331598A (en) * | 1942-06-06 | 1943-10-12 | Gelatin Products Company | Capsulation of materials containing alkali halides |
| US3770463A (en) * | 1971-09-20 | 1973-11-06 | Gen Foods Corp | Flavor enhancing composition for foodstuffs |
| US3743514A (en) * | 1972-09-14 | 1973-07-03 | Mayer & Co Inc O | Hydrolysate of collagen as a sausage ingredient |
| DE2537618B2 (de) * | 1975-08-23 | 1980-05-08 | Fa. Carl Freudenberg, 6940 Weinheim | Zusatzstoff für Nahrungsmittel |
| US4130555A (en) * | 1977-09-06 | 1978-12-19 | Nippi Incorporated | Peptide mixtures derived from collagenous material or gelatin |
| US4473595A (en) * | 1982-01-04 | 1984-09-25 | Rood Robert P | Low-sodium salt substitute |
| US4451494A (en) * | 1982-09-10 | 1984-05-29 | Roan Iii Charles F | Sodium-free salt substitute |
| FI834309A7 (fi) * | 1983-11-24 | 1985-05-25 | Pharmaconsult Oy | Suolaseos. |
| GB8507977D0 (en) * | 1985-03-27 | 1985-05-01 | Howard Foundation | Culinary seasoning compositions |
-
1986
- 1986-06-14 DE DE3620150A patent/DE3620150C2/de not_active Expired - Fee Related
-
1987
- 1987-06-04 AU AU73851/87A patent/AU596845B2/en not_active Ceased
- 1987-06-04 CA CA000538808A patent/CA1308603C/en not_active Expired - Lifetime
- 1987-06-10 DE DE8787108350T patent/DE3781595D1/de not_active Expired - Fee Related
- 1987-06-10 JP JP62143426A patent/JPS633766A/ja active Granted
- 1987-06-10 EP EP87108350A patent/EP0249863B1/de not_active Expired - Lifetime
- 1987-06-10 AT AT87108350T patent/ATE80262T1/de not_active IP Right Cessation
-
1989
- 1989-02-24 US US07/316,548 patent/US5000977A/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| EP0249863A2 (de) | 1987-12-23 |
| DE3620150A1 (de) | 1987-12-17 |
| JPH0448414B2 (en:Method) | 1992-08-06 |
| AU7385187A (en) | 1987-12-17 |
| EP0249863B1 (de) | 1992-09-09 |
| US5000977A (en) | 1991-03-19 |
| JPS633766A (ja) | 1988-01-08 |
| DE3781595D1 (de) | 1992-10-15 |
| AU596845B2 (en) | 1990-05-17 |
| DE3620150C2 (de) | 1995-06-08 |
| ATE80262T1 (de) | 1992-09-15 |
| EP0249863A3 (en) | 1989-11-23 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed |