CA1314433C - Salt substitute and foodstuffs containing same - Google Patents
Salt substitute and foodstuffs containing sameInfo
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- CA1314433C CA1314433C CA000567225A CA567225A CA1314433C CA 1314433 C CA1314433 C CA 1314433C CA 000567225 A CA000567225 A CA 000567225A CA 567225 A CA567225 A CA 567225A CA 1314433 C CA1314433 C CA 1314433C
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Abstract
ABSTRACT OF THE DISCLOSURE
A salt substitute comprising whey mineral which is produced by reducing lactose and protein from whey, an alkali metal salt, and optionally an alkaline earth metal salt is disclosed. A seasoning which is prepared by combining the salt substitute with one or more substances selected from sweeteners, protein hydrolyzates, amino acids and nucleic acid-related substances, as well as a foodstuff containing the salt substitute are also disclosed.
The salt substitute produced by the method described herein has salty taste comparable to that of the common salt when used in the same way of the common salt, and allows the sodium ion intake to be lowered while keeping the taste of the foodstuff unchanged.
A salt substitute comprising whey mineral which is produced by reducing lactose and protein from whey, an alkali metal salt, and optionally an alkaline earth metal salt is disclosed. A seasoning which is prepared by combining the salt substitute with one or more substances selected from sweeteners, protein hydrolyzates, amino acids and nucleic acid-related substances, as well as a foodstuff containing the salt substitute are also disclosed.
The salt substitute produced by the method described herein has salty taste comparable to that of the common salt when used in the same way of the common salt, and allows the sodium ion intake to be lowered while keeping the taste of the foodstuff unchanged.
Description
1 3 1 ~,4 33 SALT SUBSTITUTE AND FOODSTUFFS
CONTAINING SAME
The present invention relates to a salt substitute utilizing whey mineral which is produced by reducing lactose and protein from whey. More particularly, the present invention relates to a salt subs-titute con-taining a combina-tion of whey mineral and an alkali metal salt, or a combina--tion o~ whey mineral, an alkali metal salt and an alkaline earth metal salt, and various foodstu~fs in which it is used.
Recently it has become common knowledge that excess intake of sodium ion leads to hypertension or induces the action thereof as a promoter of stomach cancer. This has resulted in consumers avoidlng excess sodium intake. A
number of salt substitutes have consequently been introduced 15 in which potassium ion, especially in the form o potassium f chloride, is used as a major ingredient in order to induce a salty taste. When used ~ust like common salt, a foodstuff can be provided in which the sodium content is lowered while a sa]ty taste is maintained. However, with all of -these 20 substitutes, the irritating, bitter, or discomforting taste that emanates from potassium chloride is felt too strongly, and the taste of any foodstuff containing i-t is substan~
tially degraded. Therefore, development of a salt substi-tute which provides a salty taste comparable to that of 25 common salt when used in its place and allows the sodium ion intalce to be lowered while keeping the taste of the foodstuff unchanged has been strongly sought after.
The present invention fulfills such requirements.
In other words, the present invention is based on the novel 30 findings described below obtained by the present inventors and others. When whey mineral is used with potassium chloride, bittern and other alkali metal salts or with a combination of an alkali metal salt and an alkaline earth metal salt such as magnesium chloride, etc., the resulting 35 substance has an enhanced salty taste and yet the bitter, puckery or discomforting taste tends to be masked. Further-more, when a mixture o~ the type described above is used with one or more substances selected ~rom the group -2- 1 31 ~-,3~
consisting of a protein sweetener, a decomposition product of a protein, an amino acid, and a nucleic acid-related subs-tance, discomforting, bitter and puckery tastes are almost completely eliminated and the salty taste is further enhanced. In the following, tha present invention is more specifically described.
(1) A salt substitute which is prepared by combining whey mineral with an alkali metal salt.
(2) A sal-t substitute which is prepared by combining whey mineral with an alkali me-tal salt and an alkaline earth metal salt.
CONTAINING SAME
The present invention relates to a salt substitute utilizing whey mineral which is produced by reducing lactose and protein from whey. More particularly, the present invention relates to a salt subs-titute con-taining a combina-tion of whey mineral and an alkali metal salt, or a combina--tion o~ whey mineral, an alkali metal salt and an alkaline earth metal salt, and various foodstu~fs in which it is used.
Recently it has become common knowledge that excess intake of sodium ion leads to hypertension or induces the action thereof as a promoter of stomach cancer. This has resulted in consumers avoidlng excess sodium intake. A
number of salt substitutes have consequently been introduced 15 in which potassium ion, especially in the form o potassium f chloride, is used as a major ingredient in order to induce a salty taste. When used ~ust like common salt, a foodstuff can be provided in which the sodium content is lowered while a sa]ty taste is maintained. However, with all of -these 20 substitutes, the irritating, bitter, or discomforting taste that emanates from potassium chloride is felt too strongly, and the taste of any foodstuff containing i-t is substan~
tially degraded. Therefore, development of a salt substi-tute which provides a salty taste comparable to that of 25 common salt when used in its place and allows the sodium ion intalce to be lowered while keeping the taste of the foodstuff unchanged has been strongly sought after.
The present invention fulfills such requirements.
In other words, the present invention is based on the novel 30 findings described below obtained by the present inventors and others. When whey mineral is used with potassium chloride, bittern and other alkali metal salts or with a combination of an alkali metal salt and an alkaline earth metal salt such as magnesium chloride, etc., the resulting 35 substance has an enhanced salty taste and yet the bitter, puckery or discomforting taste tends to be masked. Further-more, when a mixture o~ the type described above is used with one or more substances selected ~rom the group -2- 1 31 ~-,3~
consisting of a protein sweetener, a decomposition product of a protein, an amino acid, and a nucleic acid-related subs-tance, discomforting, bitter and puckery tastes are almost completely eliminated and the salty taste is further enhanced. In the following, tha present invention is more specifically described.
(1) A salt substitute which is prepared by combining whey mineral with an alkali metal salt.
(2) A sal-t substitute which is prepared by combining whey mineral with an alkali me-tal salt and an alkaline earth metal salt.
(3) A seasoning which is prepared by combining a salt substitute as described in either (1) or (2) above with one or more substances selected from the group consisting of a protein sweeteners, protain hydrolyzates, amino acids and nucleic acid-related substances.
(4) A salt substitute consisting of 10 - 80 parts (by weight) of whey mineral, and 20 - 90 parts (by weight) of alkali me-tal salts.
(5) A salt substitute consisting of 10 - 45 parts (by weight) of whey mineral, 25 - 85 parts (by weight) of alkali metal salts and 5 - 30 parts (by weight) of alkaline earth metal salts.
(6) A seasoning which is prepared by combining 100 parts (by weight) of a salt substitute as described in either (4) or (5) above with one or more substances selected from the group consisting of 0.001 - 5 parts (by weight) of a protein sweetener, 0.1 - 10 parts (by weight) of a protein hydro-lyzate, 1 - 10 parts (by weight) of an amino acid and 0.01 -30 1 part (by weight) of a nucleic acid-related substance.
(7) A composition according to any of items (1) - (6) above wherein one or more alkali metal salts selected from the group consisting of sodium or potassium salts of inorganic acids and sodium or potassium salts of organic 35 acids are used.
(8) A composition according to any of items (1) - (7) above wherein the alkali metal salt is potassium chloride and/or sodium chloride.
1 31 ~43~
( 9 ) A composition according to any of items (l) - (6~
above wherein the alkaline earth metal salt is one or more of the group consisting of calcium or magnesium salts of an inorganic acid and calcium or magnesium salts of an organic 5 acid.
(lO) A composition according to any of items (1) - (6) above wherein whey mineral is prepared by concentrating the permeate which is filtrate obtained by ultrafiltration of whey so that the lactose content is increased to about 50%, 10 followed by removal of the lactose which crystallizes after the concentrated liquid is allowed to stand for a sufficient time.
(11) A composition according to any of items (l) - (5) above wherein the mineral (ash content) accounts for about 15 lO - 60~ by weight of the whey mineral.
(12) A composition according to any o~ items (l) - (6) above wherein whey mineral with the following composition is used:
IngredientContent (~ by weight) Total solid content 96 - 98 hactose 35 ~ 85 Non-protein nitrogen l - 5 Ash content (mineral) lO - 60 (13) A composition according to item (8) above wherein one 25 or more substances from the group consisting of acids and/or acid salts are used.
(14) A composition according to item (7) above with which 0.1 - lO parts (relative to the total composition by weight) of one or more substances from the group consistiny of acids 30 and/or acid salts are combined.
(15) A foodstuff containing a composition according to any of items (l) - (14) above.
In the present invention, the term whey mineral is used to describe a concentrated product prepared by concen-35 trating whey followed by removal o~ whey protein and lactoseas far as possible, or dried solid matter of the concen-trated product. A specific example of a suitable methods of preparation is as follows: the filtrate obtained by r 4 3 ultrafiltration of whey is concentrated till the lactose content reaches about 50%, lactose which precipitates after the concentrated liquid is left for lO - 20 hours at 0 -20C is removed by, e.g., centrifugation, and the resultant liquid is concentrated or dried. The whey mineral thus obtained normally contains about 20~ by weight of mineral~
Whey mineral with a higher content of mineral can be prepared by repeating the procedure described above. An example of the composition of a whey mineral (dried solid 10 manner) used in the present invention is total solid content 96 - 98%, lactose 35 - 85%, non-protein nitrogen l -5%, ash content (mineral) lO - 60~, the main ingredients of the latter being such cations as potassium 2 - 10%, calcium l - 5%, sodium l - 10%, magnesium 0.1 - 0.5~. Whey mineral 15 prepared as described above changes color to brown during storage, but by modification of the preparation process, e.g., by adjusting the pH of the concentrated whey mineral from which the pxecipitated lactose has been removed to not more than 7, preferably between 7 and 4, b~ the addition of such acidic substances as citric acid, phytic acid, tartaric acid, etc., followed by drying, concentrated whey mineral or dried solid matter thereof can be obtained which is of good ~uality and does not undergo browning.
As alkali metal salts, potassium or sodium salts of 25 organic or inorganic aaids may be used. More particularly, suitable examples include sodium chloride, potassium chloride, sodium carbonate, sodium hydrogencarbonate, potassium carbonate, potassium hydrogencarbonate, sodium sulfate, sodium phosphate, potassium phosphate, sodium 30 citrate, potassium citrate, potassium acetate, sodium tartrate, potassium tartrate, sodium lactate, potassium lactate,~sodium adipate, bittern obtained from seawater and containing potassium chloride as a main ingredient, etc.
Most preferably, potassium chloride, bittern and/or sodium 35 chloride are used.
The ratio at which the whey mineral is mixed with these alkali metal salts depends on how salty the desired salt substitute should be and which alkali metal salt is _5_ 131 a~7)~
being utilized. A preferable example of this ratio is 10 -80 parts (hereinafter, ratio figures are expressed in weight terms) of whey mineral, and 2Q - 90 parts of alkali metal s~lts.
As alkaline earth metal salts, calcium or magnesium salts of organic or inorganic acids may be used. More particularly, suitable examples include calcium chloride, magnesium chloride, calcium carbonate, magnesium carbonate, calcium sulfate, magnesium sulfate, calcium phosphate, 10 magnesium phosphate, calcium citrate, magnesium citrate, calcium acetate, magnesium acetate, calcium malate, magne-sium malate, calcium tartrate, magnesium tartrate, calcium lactate, magnesium lactate, calcium adipate, magnesium adipate, bittern obtained from seawater, animal bones, etc.
15 A preferable example of the mixing range for these alkaline earth metal salts is, for example, 10 - 45 parts of whey mineral, 25 - 85 parts of alkali metal salts, and 5 - 30 parts of alkaline metal salts.
Salt substitutes according to the present invention 20 can be made into a seasoning of much better taste by mixing one or more substances selected from the group consisting of protein sweeteners, protei.n hydrolyzates, amino acids and nucleic acid-related substances. Examples of protein sweet-eners are thaumatin, monellin, miraclin, etc. obtained from 25 fruits. The protein hydrolizate is a mixture of peptides and amino acids prepared by hydrolyzing a protein obtained from such animals as bovine, equine, swine, fish, and bird, or such plants as soy bean, wheat, nuts, cotton seeds, etc;
examples of amino acids includ0 glutamic acid, aspartic 30 acid, cystine, phenylalanine, threonine, tyrosine, glycine, alanine, etc. produced either chemically or microbiolog-ically. Examples of nucleic acid-related substances are guanylic acid, inosinic acid, uridylic acid, etc. The mixing ratio for these can be changed to a suitable one 35 according to the purpose of use of the seasoning concerned.
For example, one or more of the following may be mixed with 100 parts of a combination of the aforementioned whey mineral and alkali metal salts, or a combination of whey -6- 131 ~a,33 minexal, an alkali metal salt, and an alkaline earth metal sal-t: 0.001 - 5 par-ts of a protein sweetener, 0.1 - 10 parts of a decomposition product of a protein, 1 - 10 parts of amino acids, 0.01 - 1 part of nucleic acid-related substances.
The salt substitutes and seasonings according to the present invention described above are excellent in that bitter, puckery, and discomforting tastes due to potassium chloride, etc. are masked and yet the salty taste is 10 enhancad. However, these mixtures have the disadvantage that they change color to brown when stored for a long time in a solid state such as powder, granule, etc., or a liquid state. This leads to a considerable reduction in their commercial value. The present inventors have found that by 15 adding one or mors substances selected from the group con-sisting of acids and/or acid salts to the mixture, browning during storage can ~e prevented. They have thus succeeded in inventing a low sodium content salt substitute with good preservability. The term acids means inorganic or organic 20 acids; examples of suitable inorganic acids include phos-phoric acid, metaphosphoric acid, etc., and examples of suitable organic acids include acetic acid, propionic acid, citric acid, tartaric acid, lactic acid, fumaria acid, adipic acid, ascorbic acid, phytic acid, and fruit juice, 25 fruit, vinegar, fermented milk, acidic food, etc. containing these. Suitable examples of acid salts include such inorganic acid salts as acid phosphate salts, acid polyphos-phate salts, etc., and acid salts o the aforementioned organic acids. The range of suitable mixing ratios for these acids and/or acid salts is, for example, when potassium chloride is used as an alkaline earth metal salt, 10 - 80 parts of whey mineral, 89.9 - 10 parts of potassium chloride, and 0.1 - 10 parts of acids and/or acid salts. To a mixture having such a mixing ratio, suitable amounts of 35 a]kaline earth metals, and 0.00~ - 5 parts of a protein sweetener, 0.1 - 10 parts of a decomposition product of a protein, 1 - 10 parts of amino acids, and 0.01 - 1 part of nucleic acid-related substances may optionally be added.
~7- 1 31 ~433 The salt substitutes according to the present invention described above can be used in various foodstuffs as a low sodium content salt substitute. The number of foodstuffs in which these can be used is enormous; more particularly, various types of noodles, macaroni, spaghetti, bread, snacks such as Japanese rice crackers, potato chips, processed toma~o-based foods such as tomato juice, tomato puree, etc., pickled vegetables, various canned fish, dried fish, salt-preserved food, various types of cheese, bacon, 10 ham, boiled fish paste, sausage, butter, margarine, etc. are suitable. The amount of salt substitute of the prese~t invention to be added is selected according to the purpose of use, and there is no particular limitation in this respect.
In the following, the present invention is illus-trated in more detail, but these examples are in no way to be taken as limiting.
Example 1 To 100 ~ of fresh whey sweet which was obtained as a 20 side product of Cheddar cheese manufacture, potassium hydro~ide was added or neutralization, followed by ultra-filtration using a ultrafilter membrane impermeable to those substances with a molecular weight of not less than 20,000, under a pressure of 5 kg/cm2, to obtain about 80 Q of the 25 filtrate. The resultant filtrate was concentrated in vacuo till its volume was reduaed to about 1/10. Tha lactose concentration in the liquid concentrated as described above was about 50~, and the total solid content about 58~. After the concentrated liquid was cooled to 30C, a small amount 30 of lactose was added as seeded for crystallization, and the syrup allowed to stand at 15C for 10 hours. Precipit~ted lactose was separated by a centrifugal hydrosxtractor, and washed with cold water to give 3.1 kg of crystallized lactose. The weight of mother liquor separated by the 35 centrifugal hydroextractor was about 5 kg. Whey mineral concentrate liquids with different pH values were prepared by adding various amounts of citric acid to this mother liquor, and they were charged into colorless transparent ,3Z
glass bo-ttles, which were kept in a thermostat whose temper-ature was controlled at 38C for 30 days for observation of the change in states.
Alternatively, to about 5 kg of the mother liquor, 5 Q of distilled water was added for dilution, and the pH
was adjusted to various values by the addition of citric acid; when the resulting liquids are respectively spray dried, about 2.9 kg each of whey mineral powders with respective pH values were obtained. These were put in 10 polyethylene bags having a thickness of 50 ~I, and stored at 38C for 30 days in a similar way for observation of the external appearance of the powder.
The results are shown in Tabla 1; all the powder samples whose pH was adjusted to not more than 7 were found 15 to be stable whey mineral which did not shown any browning.
Table 1 Dependence of Stability of Whey Mineral Concentrate Liquid or Whey Mineral Powder on pH
(stored at 38C for 30 days) _ _ ~ -pH of whey pH of Whey mineral concen- state mineral state trate liquid powder _ _ I
7 8 changed to changed to _ brown markedly ~ brown markedly 7.5 ditto ¦ 7.5 ditto 7 25 changed to 7 25 changed to . brown slightly . brown slightly 7.00 no color change 7 00 no color change observed . observed 6.75 ditto 6.75 ditto 6.50 ditto 6.50 ditto 6.25 ditto 6.25 ditto .
6.00 ditto 6.00 ditto 5.75 ditto 5.75 ditto .
5.5 ditto 5.5 ditto Note: pH of powdered whey mineral was determined in 10% solution 9 131~43-~
Example 2 50 Q of fresh sweet whey was neutralized by the addition o~ sodium hydroxide, and the liquid was ultra-filtered under the same conditions as described in Example 1 to obtain 41 Q of filtrate. The fil-trate was concentrated in vacuo at not higher than 40C till the volume was reduced to 1/10, and after addition of a small amount of lactose seed crystals, the liquid was allowed to stand for 12 hours at 10C. The pH of this concentrated liquid was 7.8, the total solid content 57.1%, and the lactate content 48.9~.
This concentrated liquid was subjected to centrifugal hydro-extraction to remove the precipitated lactose. To 2.0 kg of the mother liquor thus obtained, phytic acid was added to adjust the pH to 5.8 to obtain whey mineral concentrate liquid. On the other hand, to 2 kg of the mother liquor, 2 Q of distilled water was added and the pH was adjusted to 5.8 with phytic acid, followed by spray-drying to obtain whey mineral concentrate powder. The whey mineral concen-trate liquid thus obtained was charged into a colorless and transparent ~lass bottle, and the whey mineral concentrate powder into a polyethylene bag with a thickness of 50 ~, and they were placed in a thermostat controlled at 38C to observe changes. Results are shown in Table ~; it is seen that the concentrate whose pH was controlled at 58.8 was stable.
- lo- 1 3 1 ~t~r 3 ~
Table 2 Storage Stability of Whey Mineral Concentrate Liquid and Whey Mineral Concentrate Powder _ _ _ ___ Whey mineral Whey mineral concentra te liquid concentrate powder Description Present Present pH not invention pH not invention adjusted (pH ad~usted (pH
adjusted) adjusted) pH 7.5 5.8 7.5 5.8 .
1 31 ~43~
( 9 ) A composition according to any of items (l) - (6~
above wherein the alkaline earth metal salt is one or more of the group consisting of calcium or magnesium salts of an inorganic acid and calcium or magnesium salts of an organic 5 acid.
(lO) A composition according to any of items (1) - (6) above wherein whey mineral is prepared by concentrating the permeate which is filtrate obtained by ultrafiltration of whey so that the lactose content is increased to about 50%, 10 followed by removal of the lactose which crystallizes after the concentrated liquid is allowed to stand for a sufficient time.
(11) A composition according to any of items (l) - (5) above wherein the mineral (ash content) accounts for about 15 lO - 60~ by weight of the whey mineral.
(12) A composition according to any o~ items (l) - (6) above wherein whey mineral with the following composition is used:
IngredientContent (~ by weight) Total solid content 96 - 98 hactose 35 ~ 85 Non-protein nitrogen l - 5 Ash content (mineral) lO - 60 (13) A composition according to item (8) above wherein one 25 or more substances from the group consisting of acids and/or acid salts are used.
(14) A composition according to item (7) above with which 0.1 - lO parts (relative to the total composition by weight) of one or more substances from the group consistiny of acids 30 and/or acid salts are combined.
(15) A foodstuff containing a composition according to any of items (l) - (14) above.
In the present invention, the term whey mineral is used to describe a concentrated product prepared by concen-35 trating whey followed by removal o~ whey protein and lactoseas far as possible, or dried solid matter of the concen-trated product. A specific example of a suitable methods of preparation is as follows: the filtrate obtained by r 4 3 ultrafiltration of whey is concentrated till the lactose content reaches about 50%, lactose which precipitates after the concentrated liquid is left for lO - 20 hours at 0 -20C is removed by, e.g., centrifugation, and the resultant liquid is concentrated or dried. The whey mineral thus obtained normally contains about 20~ by weight of mineral~
Whey mineral with a higher content of mineral can be prepared by repeating the procedure described above. An example of the composition of a whey mineral (dried solid 10 manner) used in the present invention is total solid content 96 - 98%, lactose 35 - 85%, non-protein nitrogen l -5%, ash content (mineral) lO - 60~, the main ingredients of the latter being such cations as potassium 2 - 10%, calcium l - 5%, sodium l - 10%, magnesium 0.1 - 0.5~. Whey mineral 15 prepared as described above changes color to brown during storage, but by modification of the preparation process, e.g., by adjusting the pH of the concentrated whey mineral from which the pxecipitated lactose has been removed to not more than 7, preferably between 7 and 4, b~ the addition of such acidic substances as citric acid, phytic acid, tartaric acid, etc., followed by drying, concentrated whey mineral or dried solid matter thereof can be obtained which is of good ~uality and does not undergo browning.
As alkali metal salts, potassium or sodium salts of 25 organic or inorganic aaids may be used. More particularly, suitable examples include sodium chloride, potassium chloride, sodium carbonate, sodium hydrogencarbonate, potassium carbonate, potassium hydrogencarbonate, sodium sulfate, sodium phosphate, potassium phosphate, sodium 30 citrate, potassium citrate, potassium acetate, sodium tartrate, potassium tartrate, sodium lactate, potassium lactate,~sodium adipate, bittern obtained from seawater and containing potassium chloride as a main ingredient, etc.
Most preferably, potassium chloride, bittern and/or sodium 35 chloride are used.
The ratio at which the whey mineral is mixed with these alkali metal salts depends on how salty the desired salt substitute should be and which alkali metal salt is _5_ 131 a~7)~
being utilized. A preferable example of this ratio is 10 -80 parts (hereinafter, ratio figures are expressed in weight terms) of whey mineral, and 2Q - 90 parts of alkali metal s~lts.
As alkaline earth metal salts, calcium or magnesium salts of organic or inorganic acids may be used. More particularly, suitable examples include calcium chloride, magnesium chloride, calcium carbonate, magnesium carbonate, calcium sulfate, magnesium sulfate, calcium phosphate, 10 magnesium phosphate, calcium citrate, magnesium citrate, calcium acetate, magnesium acetate, calcium malate, magne-sium malate, calcium tartrate, magnesium tartrate, calcium lactate, magnesium lactate, calcium adipate, magnesium adipate, bittern obtained from seawater, animal bones, etc.
15 A preferable example of the mixing range for these alkaline earth metal salts is, for example, 10 - 45 parts of whey mineral, 25 - 85 parts of alkali metal salts, and 5 - 30 parts of alkaline metal salts.
Salt substitutes according to the present invention 20 can be made into a seasoning of much better taste by mixing one or more substances selected from the group consisting of protein sweeteners, protei.n hydrolyzates, amino acids and nucleic acid-related substances. Examples of protein sweet-eners are thaumatin, monellin, miraclin, etc. obtained from 25 fruits. The protein hydrolizate is a mixture of peptides and amino acids prepared by hydrolyzing a protein obtained from such animals as bovine, equine, swine, fish, and bird, or such plants as soy bean, wheat, nuts, cotton seeds, etc;
examples of amino acids includ0 glutamic acid, aspartic 30 acid, cystine, phenylalanine, threonine, tyrosine, glycine, alanine, etc. produced either chemically or microbiolog-ically. Examples of nucleic acid-related substances are guanylic acid, inosinic acid, uridylic acid, etc. The mixing ratio for these can be changed to a suitable one 35 according to the purpose of use of the seasoning concerned.
For example, one or more of the following may be mixed with 100 parts of a combination of the aforementioned whey mineral and alkali metal salts, or a combination of whey -6- 131 ~a,33 minexal, an alkali metal salt, and an alkaline earth metal sal-t: 0.001 - 5 par-ts of a protein sweetener, 0.1 - 10 parts of a decomposition product of a protein, 1 - 10 parts of amino acids, 0.01 - 1 part of nucleic acid-related substances.
The salt substitutes and seasonings according to the present invention described above are excellent in that bitter, puckery, and discomforting tastes due to potassium chloride, etc. are masked and yet the salty taste is 10 enhancad. However, these mixtures have the disadvantage that they change color to brown when stored for a long time in a solid state such as powder, granule, etc., or a liquid state. This leads to a considerable reduction in their commercial value. The present inventors have found that by 15 adding one or mors substances selected from the group con-sisting of acids and/or acid salts to the mixture, browning during storage can ~e prevented. They have thus succeeded in inventing a low sodium content salt substitute with good preservability. The term acids means inorganic or organic 20 acids; examples of suitable inorganic acids include phos-phoric acid, metaphosphoric acid, etc., and examples of suitable organic acids include acetic acid, propionic acid, citric acid, tartaric acid, lactic acid, fumaria acid, adipic acid, ascorbic acid, phytic acid, and fruit juice, 25 fruit, vinegar, fermented milk, acidic food, etc. containing these. Suitable examples of acid salts include such inorganic acid salts as acid phosphate salts, acid polyphos-phate salts, etc., and acid salts o the aforementioned organic acids. The range of suitable mixing ratios for these acids and/or acid salts is, for example, when potassium chloride is used as an alkaline earth metal salt, 10 - 80 parts of whey mineral, 89.9 - 10 parts of potassium chloride, and 0.1 - 10 parts of acids and/or acid salts. To a mixture having such a mixing ratio, suitable amounts of 35 a]kaline earth metals, and 0.00~ - 5 parts of a protein sweetener, 0.1 - 10 parts of a decomposition product of a protein, 1 - 10 parts of amino acids, and 0.01 - 1 part of nucleic acid-related substances may optionally be added.
~7- 1 31 ~433 The salt substitutes according to the present invention described above can be used in various foodstuffs as a low sodium content salt substitute. The number of foodstuffs in which these can be used is enormous; more particularly, various types of noodles, macaroni, spaghetti, bread, snacks such as Japanese rice crackers, potato chips, processed toma~o-based foods such as tomato juice, tomato puree, etc., pickled vegetables, various canned fish, dried fish, salt-preserved food, various types of cheese, bacon, 10 ham, boiled fish paste, sausage, butter, margarine, etc. are suitable. The amount of salt substitute of the prese~t invention to be added is selected according to the purpose of use, and there is no particular limitation in this respect.
In the following, the present invention is illus-trated in more detail, but these examples are in no way to be taken as limiting.
Example 1 To 100 ~ of fresh whey sweet which was obtained as a 20 side product of Cheddar cheese manufacture, potassium hydro~ide was added or neutralization, followed by ultra-filtration using a ultrafilter membrane impermeable to those substances with a molecular weight of not less than 20,000, under a pressure of 5 kg/cm2, to obtain about 80 Q of the 25 filtrate. The resultant filtrate was concentrated in vacuo till its volume was reduaed to about 1/10. Tha lactose concentration in the liquid concentrated as described above was about 50~, and the total solid content about 58~. After the concentrated liquid was cooled to 30C, a small amount 30 of lactose was added as seeded for crystallization, and the syrup allowed to stand at 15C for 10 hours. Precipit~ted lactose was separated by a centrifugal hydrosxtractor, and washed with cold water to give 3.1 kg of crystallized lactose. The weight of mother liquor separated by the 35 centrifugal hydroextractor was about 5 kg. Whey mineral concentrate liquids with different pH values were prepared by adding various amounts of citric acid to this mother liquor, and they were charged into colorless transparent ,3Z
glass bo-ttles, which were kept in a thermostat whose temper-ature was controlled at 38C for 30 days for observation of the change in states.
Alternatively, to about 5 kg of the mother liquor, 5 Q of distilled water was added for dilution, and the pH
was adjusted to various values by the addition of citric acid; when the resulting liquids are respectively spray dried, about 2.9 kg each of whey mineral powders with respective pH values were obtained. These were put in 10 polyethylene bags having a thickness of 50 ~I, and stored at 38C for 30 days in a similar way for observation of the external appearance of the powder.
The results are shown in Tabla 1; all the powder samples whose pH was adjusted to not more than 7 were found 15 to be stable whey mineral which did not shown any browning.
Table 1 Dependence of Stability of Whey Mineral Concentrate Liquid or Whey Mineral Powder on pH
(stored at 38C for 30 days) _ _ ~ -pH of whey pH of Whey mineral concen- state mineral state trate liquid powder _ _ I
7 8 changed to changed to _ brown markedly ~ brown markedly 7.5 ditto ¦ 7.5 ditto 7 25 changed to 7 25 changed to . brown slightly . brown slightly 7.00 no color change 7 00 no color change observed . observed 6.75 ditto 6.75 ditto 6.50 ditto 6.50 ditto 6.25 ditto 6.25 ditto .
6.00 ditto 6.00 ditto 5.75 ditto 5.75 ditto .
5.5 ditto 5.5 ditto Note: pH of powdered whey mineral was determined in 10% solution 9 131~43-~
Example 2 50 Q of fresh sweet whey was neutralized by the addition o~ sodium hydroxide, and the liquid was ultra-filtered under the same conditions as described in Example 1 to obtain 41 Q of filtrate. The fil-trate was concentrated in vacuo at not higher than 40C till the volume was reduced to 1/10, and after addition of a small amount of lactose seed crystals, the liquid was allowed to stand for 12 hours at 10C. The pH of this concentrated liquid was 7.8, the total solid content 57.1%, and the lactate content 48.9~.
This concentrated liquid was subjected to centrifugal hydro-extraction to remove the precipitated lactose. To 2.0 kg of the mother liquor thus obtained, phytic acid was added to adjust the pH to 5.8 to obtain whey mineral concentrate liquid. On the other hand, to 2 kg of the mother liquor, 2 Q of distilled water was added and the pH was adjusted to 5.8 with phytic acid, followed by spray-drying to obtain whey mineral concentrate powder. The whey mineral concen-trate liquid thus obtained was charged into a colorless and transparent ~lass bottle, and the whey mineral concentrate powder into a polyethylene bag with a thickness of 50 ~, and they were placed in a thermostat controlled at 38C to observe changes. Results are shown in Table ~; it is seen that the concentrate whose pH was controlled at 58.8 was stable.
- lo- 1 3 1 ~t~r 3 ~
Table 2 Storage Stability of Whey Mineral Concentrate Liquid and Whey Mineral Concentrate Powder _ _ _ ___ Whey mineral Whey mineral concentra te liquid concentrate powder Description Present Present pH not invention pH not invention adjusted (pH ad~usted (pH
adjusted) adjusted) pH 7.5 5.8 7.5 5.8 .
10 days changed no color changed change to brown to brown _ Days of 20 days slig~tly change slio ~IY no color 30 da s changed no color changed no color Y to brown change to brown change _ _ 60 days to br~ ahange t~ br~vD change Example 3 The pH of the mother liquor, prepared as described ln Example l, was adjusted to 5.6 with L-tartaric acid and a whey mineral concentrate liquid was prepared. This was charged into a colorless transparent glass bottle, which was stored in a thermostat controlled at 40C; no color change was observed, which showed the stability of the whey mineral concentrate. On the other hand, the color of the concen-trate whose pH was 7.8 and was not optimized changed to brown to a marked degree.
Example 4 To 2 kg of the mother li~uor prepared as described in Example 2, 2 Q of distilled water was added. The pH of the liquid was adjusted to 6.00 with L-malic acid, followed by spray drying to obtain a whey mineral concentrate powder.
This was charged into a polyethylene bag with a thickness of 50 ~, which was stored in a thermohygrostat controlled at a temperature of 40C and humidity of 80~; no color change was -11- 131~-~133 observed, which showed the stability of the whey mineral concentrate powder. On the other hand, the color of the powder whose pH was 7.5 and was not optimized changed to brown ~to a marked degree.
Example 5 To 5 kg of the mother liquor prepared as described in Example 1, 5 Q of distilled water was added and stirred well. The pH of the resultant liquid was adjusted to 5.5 with phosphoric acid, followed by spray-drying to obtain 10 whey mineral concentrate powder. To 85 parts of this powder, 15 parts of vegetable proteolytic e~trac-t powder was added and mixed, and the mi~ture was charged into a poly-ethylene bag with a thickness o 50 ~, and stored in a thermohygrostat controlled at a temperature of 40C and 15 humidity of 80%; no change in color was observed. On the other hand, the mixture of whey mineral concentrate powder with a pH of 7.8 which was not adjusted and vegetable proteolytic extract powder underwent marked browning.
Example 6 A solid mixture (hereinafter referred to as A) of 80 parts of potassium chloride and 20 parts of whey mineral and another solid mixture thereinafter referred to as B) of 79 parts of potassium chloride, 1 part of citria acid, and 20 parts of whey mineral were respectively charged into 25 polyethylene bags with a thickness of 20 ~, which were stored in a thermohygrostat controlled at a -temperature of 38C and humidity of 80%. The time course of color tone change was observed macroscopically. The results are shown in Table 3; the product according to the present invention 30 ~B) did not undergo browning, showing its good stability.
Example 4 To 2 kg of the mother li~uor prepared as described in Example 2, 2 Q of distilled water was added. The pH of the liquid was adjusted to 6.00 with L-malic acid, followed by spray drying to obtain a whey mineral concentrate powder.
This was charged into a polyethylene bag with a thickness of 50 ~, which was stored in a thermohygrostat controlled at a temperature of 40C and humidity of 80~; no color change was -11- 131~-~133 observed, which showed the stability of the whey mineral concentrate powder. On the other hand, the color of the powder whose pH was 7.5 and was not optimized changed to brown ~to a marked degree.
Example 5 To 5 kg of the mother liquor prepared as described in Example 1, 5 Q of distilled water was added and stirred well. The pH of the resultant liquid was adjusted to 5.5 with phosphoric acid, followed by spray-drying to obtain 10 whey mineral concentrate powder. To 85 parts of this powder, 15 parts of vegetable proteolytic e~trac-t powder was added and mixed, and the mi~ture was charged into a poly-ethylene bag with a thickness o 50 ~, and stored in a thermohygrostat controlled at a temperature of 40C and 15 humidity of 80%; no change in color was observed. On the other hand, the mixture of whey mineral concentrate powder with a pH of 7.8 which was not adjusted and vegetable proteolytic extract powder underwent marked browning.
Example 6 A solid mixture (hereinafter referred to as A) of 80 parts of potassium chloride and 20 parts of whey mineral and another solid mixture thereinafter referred to as B) of 79 parts of potassium chloride, 1 part of citria acid, and 20 parts of whey mineral were respectively charged into 25 polyethylene bags with a thickness of 20 ~, which were stored in a thermohygrostat controlled at a -temperature of 38C and humidity of 80%. The time course of color tone change was observed macroscopically. The results are shown in Table 3; the product according to the present invention 30 ~B) did not undergo browning, showing its good stability.
Table 3 Test item Storag ~ A B
(days) \
very slightly no change in changed to brown color tone sllghtly changed ditto changed to brown ditto markedly changed ditto to brown _ ditto ditto Example 7 A 10% solution (hereinafter referred to as C) of a composition consisting of 20 parts of whey mineral, 79.99 parts of potassium chloride, and 0.01 part of $ thaumatin (protein sweetener), and a solution (hereinafter referred to as D) prepared by a 0.1~ addition of phosphoric acid to solution C were sterilized at 120C for 20 minutes followed by storage in a thermostat controlled at 38C, and the color tone change was observed macroscopically. The lO results are shown in Table 4; the product according to the present invention (D) did not undergo browning, showing its good stability.
Table 4 \ Test item (days) \ C D
.. --very slightly no change in changed to brown color tone .
slightly changed ditto to brown changed to brown ditto : 30 markedly changed ditto to brown -13- 131~43~
xample 8 ~ solid matter (hereinafter referred to as E) con-sisting of 30 parts of whey mineral, 65 parts of potassium chloride, and 5 parts o~ beef extract (protein content 20 and another solid matter (hereinafter referred to as F) consisting of 30 par-ts of whey mineral, 63 parts of potas-sium chloride, 2 parts of monosodium fumarate, and 5 parts of beef extract were subjected to a 6~-day storage test using the same method as described in Example 6. The solid lO matter E showed marked browning, but F, a product according to the present invention, did not show any color tone change, thus showing its stability.
Example 9 A 10% solution (hereinafter referred to as G) of a 15 composition consisting of 20 parts of whey mineral, 79 parts of sodium chloride, and l part of sodium inosinate, and another solution (hereinafter referred to as H) prepared by addition of 0.5% acid sodium metaphosphate to the solution G
were sterilized at 120C for 20 minutes, followed by a 20 60-day storage test using the same method as described in Example 7; G showed marked browning, while H, a product according to the present inven-tion, did not show any color tone change, showing its stability.
Example lO
A solid mixture (hereinafter referred to as I) con-sisting of 60 parts of whey mir~eral, 39 parts of potassium chloride, and l part of glycine, and another solid mixture (hereinafter referred to as J) consisting of 60 parts of whey mineral, 36 parts of potassium chloride, 1 part of 30 glycine, and 3 parts of powdered orange juice wera subjected to a 90-day storage test using the same method as described in Example 6; I showed a marked browning, while J, a product according to the present invention, did not show any color tone change, thus showing its stability.
35 Example ll A lO~ solution (hereinafter referred to as K) of a composition consisting of 20 parts of whey mineral, 75 parts of potassium chloride, an~ 5 parts of a protein 1 31 ~f9 33 decomposition product, and another solution (hereinafter referred to as L) prepared by addition of 1% fermented milk to -the solution K were sterilized at 120C for 20 minutes, followed by a 60-day storage test using the same method as 5 described in Example 7; K showed marked browning, while L, a product according to the present invention, did not show any color tone change, revealing its stability.
Example 12 A solid mixture (hereinafter referred to as M) lO consisting of 30 parts of whey mineral, 33.999 parts of potassium chloride, 30 parts of common salt, 0.001 part of thaumatin (protein sweetener), l part of L-glutamic acid, and 5 parts of pork extract (protein content: 20%), and another solid mixture (hereinafter referred to as N) con-15 sisting of 30 parts of whey mineral, 30 parts of potassiumchloride, 3 parts of citric acid, 0.999 parts o~ potassium dihydrogen-phosphate, 30 parts of common salt, O.OOl part of thaumatin (protein sweetener), l part of L-glutamic acid, and 5 parts of pork extract (protein content: 20%) were 20 sub;ected to a 60-day storage test by the same method as d~scribed in Example 6; M showed marked browning, while N, a product according to the present invention, did not show any color tone change, proving its stability.
Example 13 Twenty women panelists aged l9 - 25 years were asked in a blind test to select a solution containing a potassium chloride aqueous solution which had salty taste equivalent to that of a 2% (all percentages are expr~ssed by weight) aqueous solution o~ a mixture consisting of 4 parts of 30 potassium chloride, and l part of whey mineral. At the same time, they were also asked to select a potassium chloride aqueous solution which had a potassil~m chloride taste equiv-alent to that of the mixtur0. The results are shown in Table 5.
1 3 1 llr ~ 3 ~
Table 5 Salty Taste and Potassium Chloride Taste of 2~ Mixture Solution of Whey Mineral and Potassium Chloride (4:1) Potass.~um _ Taste of potassium chloride chloride concentration Number of Potassium chloride with equivalent panelists concentration with Number of salty taste equivalent potassium panelists 0 chlorl C ~ 24 -As is clearly seen from Table 5, a eombination of whey mineral and potassium chloride enhances the salty taste of potassium chloride and masks the potassium ehloride taste.
5 Example 14 A 1% solution of a composition eonsis-ting of 20 parts of whey mineral (sodium content: 3~), 79.99 parts of potassium chloride, and 0.01 part of thaumatin (protein sweetener) was prepared and the taste of the solution was 10 compared with that of a 1% po-tassium chloride solution or a 1~ common salt solution. The composition solution tasted better in that it had an enhanced salty taste and was free from such unpleasant tastes as the puckery, astringent taste of potassium chloride or the irritating taste of common salt.
Example 15 A l~ solution of a composition consisting of 30 parts 5 of whey mineral (sodium content: 3~), 65 parts of potassium chloride, and 5 parts of beef extract (protein content: 20%) was prepared and the taste of the solu-tion was compared wi~h that of a 1% po-tass um chloride solution or a 1% common salt solution. The composition solution tasted better in that lO the salty taste was enhanced whil0 it was free from such unpleasant tastes as the puckery, astringent taste of potas-sium chloride or the irritating taste of common salt.
Example 16 _ A l~ solution of a composition consisting of 60 parts 15 of whey mineral (sodium content: 3~), 39 parts of potassium chloride, and 1 part of glycine was prepared and the taste of the solution was compared with that of a l~ potassium chloride solu-tion or a l~ common salt solution. The compo-sition solution tasted better in that it had an enhanced 20 salty taste and was free from such unpleasant tastes as the puckery, astringent taste of potassium chloride or the irritating taste of common salt.
Example 17 A 1% solution of a composition consis-ting of 20 parts 25 of whey mineral tsodium content: 3~), 79 parts of potassium chloride, and l part of sodium 5'-inosina-te was prepared and the taste of the solution was compared with that of a 1%
potassium chloride solution or a 1% common salt solution.
The composition solution tasted better in that it had an 30 enhanced salty taste and was free from such unpleasant tastes as the puckery, astringent taste of potassium chloride or the irritating taste of common salt.
Example 18 A 1~ solution of a composition consistin~ of 20 parts 35 of whey mineral (sodium content: 3%), 75 parts of potassium chloride, and 5 parts of a protein decomposition product was prepared and the taste of the solution was compared with that of a 1% potassium chloride solution or a 1% common 1 3 1 9 ~
(days) \
very slightly no change in changed to brown color tone sllghtly changed ditto changed to brown ditto markedly changed ditto to brown _ ditto ditto Example 7 A 10% solution (hereinafter referred to as C) of a composition consisting of 20 parts of whey mineral, 79.99 parts of potassium chloride, and 0.01 part of $ thaumatin (protein sweetener), and a solution (hereinafter referred to as D) prepared by a 0.1~ addition of phosphoric acid to solution C were sterilized at 120C for 20 minutes followed by storage in a thermostat controlled at 38C, and the color tone change was observed macroscopically. The lO results are shown in Table 4; the product according to the present invention (D) did not undergo browning, showing its good stability.
Table 4 \ Test item (days) \ C D
.. --very slightly no change in changed to brown color tone .
slightly changed ditto to brown changed to brown ditto : 30 markedly changed ditto to brown -13- 131~43~
xample 8 ~ solid matter (hereinafter referred to as E) con-sisting of 30 parts of whey mineral, 65 parts of potassium chloride, and 5 parts o~ beef extract (protein content 20 and another solid matter (hereinafter referred to as F) consisting of 30 par-ts of whey mineral, 63 parts of potas-sium chloride, 2 parts of monosodium fumarate, and 5 parts of beef extract were subjected to a 6~-day storage test using the same method as described in Example 6. The solid lO matter E showed marked browning, but F, a product according to the present invention, did not show any color tone change, thus showing its stability.
Example 9 A 10% solution (hereinafter referred to as G) of a 15 composition consisting of 20 parts of whey mineral, 79 parts of sodium chloride, and l part of sodium inosinate, and another solution (hereinafter referred to as H) prepared by addition of 0.5% acid sodium metaphosphate to the solution G
were sterilized at 120C for 20 minutes, followed by a 20 60-day storage test using the same method as described in Example 7; G showed marked browning, while H, a product according to the present inven-tion, did not show any color tone change, showing its stability.
Example lO
A solid mixture (hereinafter referred to as I) con-sisting of 60 parts of whey mir~eral, 39 parts of potassium chloride, and l part of glycine, and another solid mixture (hereinafter referred to as J) consisting of 60 parts of whey mineral, 36 parts of potassium chloride, 1 part of 30 glycine, and 3 parts of powdered orange juice wera subjected to a 90-day storage test using the same method as described in Example 6; I showed a marked browning, while J, a product according to the present invention, did not show any color tone change, thus showing its stability.
35 Example ll A lO~ solution (hereinafter referred to as K) of a composition consisting of 20 parts of whey mineral, 75 parts of potassium chloride, an~ 5 parts of a protein 1 31 ~f9 33 decomposition product, and another solution (hereinafter referred to as L) prepared by addition of 1% fermented milk to -the solution K were sterilized at 120C for 20 minutes, followed by a 60-day storage test using the same method as 5 described in Example 7; K showed marked browning, while L, a product according to the present invention, did not show any color tone change, revealing its stability.
Example 12 A solid mixture (hereinafter referred to as M) lO consisting of 30 parts of whey mineral, 33.999 parts of potassium chloride, 30 parts of common salt, 0.001 part of thaumatin (protein sweetener), l part of L-glutamic acid, and 5 parts of pork extract (protein content: 20%), and another solid mixture (hereinafter referred to as N) con-15 sisting of 30 parts of whey mineral, 30 parts of potassiumchloride, 3 parts of citric acid, 0.999 parts o~ potassium dihydrogen-phosphate, 30 parts of common salt, O.OOl part of thaumatin (protein sweetener), l part of L-glutamic acid, and 5 parts of pork extract (protein content: 20%) were 20 sub;ected to a 60-day storage test by the same method as d~scribed in Example 6; M showed marked browning, while N, a product according to the present invention, did not show any color tone change, proving its stability.
Example 13 Twenty women panelists aged l9 - 25 years were asked in a blind test to select a solution containing a potassium chloride aqueous solution which had salty taste equivalent to that of a 2% (all percentages are expr~ssed by weight) aqueous solution o~ a mixture consisting of 4 parts of 30 potassium chloride, and l part of whey mineral. At the same time, they were also asked to select a potassium chloride aqueous solution which had a potassil~m chloride taste equiv-alent to that of the mixtur0. The results are shown in Table 5.
1 3 1 llr ~ 3 ~
Table 5 Salty Taste and Potassium Chloride Taste of 2~ Mixture Solution of Whey Mineral and Potassium Chloride (4:1) Potass.~um _ Taste of potassium chloride chloride concentration Number of Potassium chloride with equivalent panelists concentration with Number of salty taste equivalent potassium panelists 0 chlorl C ~ 24 -As is clearly seen from Table 5, a eombination of whey mineral and potassium chloride enhances the salty taste of potassium chloride and masks the potassium ehloride taste.
5 Example 14 A 1% solution of a composition eonsis-ting of 20 parts of whey mineral (sodium content: 3~), 79.99 parts of potassium chloride, and 0.01 part of thaumatin (protein sweetener) was prepared and the taste of the solution was 10 compared with that of a 1% po-tassium chloride solution or a 1~ common salt solution. The composition solution tasted better in that it had an enhanced salty taste and was free from such unpleasant tastes as the puckery, astringent taste of potassium chloride or the irritating taste of common salt.
Example 15 A l~ solution of a composition consisting of 30 parts 5 of whey mineral (sodium content: 3~), 65 parts of potassium chloride, and 5 parts of beef extract (protein content: 20%) was prepared and the taste of the solu-tion was compared wi~h that of a 1% po-tass um chloride solution or a 1% common salt solution. The composition solution tasted better in that lO the salty taste was enhanced whil0 it was free from such unpleasant tastes as the puckery, astringent taste of potas-sium chloride or the irritating taste of common salt.
Example 16 _ A l~ solution of a composition consisting of 60 parts 15 of whey mineral (sodium content: 3~), 39 parts of potassium chloride, and 1 part of glycine was prepared and the taste of the solution was compared with that of a l~ potassium chloride solu-tion or a l~ common salt solution. The compo-sition solution tasted better in that it had an enhanced 20 salty taste and was free from such unpleasant tastes as the puckery, astringent taste of potassium chloride or the irritating taste of common salt.
Example 17 A 1% solution of a composition consis-ting of 20 parts 25 of whey mineral tsodium content: 3~), 79 parts of potassium chloride, and l part of sodium 5'-inosina-te was prepared and the taste of the solution was compared with that of a 1%
potassium chloride solution or a 1% common salt solution.
The composition solution tasted better in that it had an 30 enhanced salty taste and was free from such unpleasant tastes as the puckery, astringent taste of potassium chloride or the irritating taste of common salt.
Example 18 A 1~ solution of a composition consistin~ of 20 parts 35 of whey mineral (sodium content: 3%), 75 parts of potassium chloride, and 5 parts of a protein decomposition product was prepared and the taste of the solution was compared with that of a 1% potassium chloride solution or a 1% common 1 3 1 9 ~
sal~ solution. The composition solution tasted better in that it had an enhanced salty taste and was free from such unpleasant tastes as the puckery, astringent taste of potas-sium chloride or the irritating taste of common salt.
Example l9 A l~ solution of a composition consisting of 30 parts of whey mineral (sodium content: 3%), 33.999 parts of potas-sium chloride, and 30 parts of common salt, 0.001 part of thaumatin (protein sweetener), 1 part of L-glutamic acid, and 5 parts of pork extract (protein content: 20%) was lO prepared and the taste of the solution was compared with that of a l~ potassium chloride solution or a 1~ common salt solution. The composition solution tasted better in that it had an enhanced salty taste and was free from such unpleasant tastes as the puckery, astringent taste of potas-lS sium chloride or the irritating taste of common salt.
Example 20 Thirty panelists aged l9 - 25 years were asked in a blind test to select a mayonnaise preparation which had a salty taste e~uivalent to that of mayonnaise prepared by a 20 routine method and containing a 2~ composition consisting of 5 parts of common salt and 1 part of whey mineral from among mayonnaise preparations containing 1.4 - 2.8~ common salt.
The results are shown in Table 6. The same panelis-ts were also asked in a similar way to select a mayonnaise prepara-25 tion which had a salty taste equivalent to -that of mayon-naise prepared by a routine method and containing a 2~
composition consisting of 4 parts of bittern (potassium chloride: 90~, sodium chloride: 5~, and magnesium sulfate:
5~) and 1 part of whey mineral from among mayonnaise prepa-30 rations with different common salt contents. At the sametime, the taste was compared with that of mayonnaise containing 2% bittern alone to examine the masking effects with respect to the bittern taste. The results are shown in Table 7.
Example l9 A l~ solution of a composition consisting of 30 parts of whey mineral (sodium content: 3%), 33.999 parts of potas-sium chloride, and 30 parts of common salt, 0.001 part of thaumatin (protein sweetener), 1 part of L-glutamic acid, and 5 parts of pork extract (protein content: 20%) was lO prepared and the taste of the solution was compared with that of a l~ potassium chloride solution or a 1~ common salt solution. The composition solution tasted better in that it had an enhanced salty taste and was free from such unpleasant tastes as the puckery, astringent taste of potas-lS sium chloride or the irritating taste of common salt.
Example 20 Thirty panelists aged l9 - 25 years were asked in a blind test to select a mayonnaise preparation which had a salty taste e~uivalent to that of mayonnaise prepared by a 20 routine method and containing a 2~ composition consisting of 5 parts of common salt and 1 part of whey mineral from among mayonnaise preparations containing 1.4 - 2.8~ common salt.
The results are shown in Table 6. The same panelis-ts were also asked in a similar way to select a mayonnaise prepara-25 tion which had a salty taste equivalent to -that of mayon-naise prepared by a routine method and containing a 2~
composition consisting of 4 parts of bittern (potassium chloride: 90~, sodium chloride: 5~, and magnesium sulfate:
5~) and 1 part of whey mineral from among mayonnaise prepa-30 rations with different common salt contents. At the sametime, the taste was compared with that of mayonnaise containing 2% bittern alone to examine the masking effects with respect to the bittern taste. The results are shown in Table 7.
-18- 131~43~
Tabl~ 6 Salty Taste of Mayonnaise Containing Mixture of Sodium Chloride and Whey Mineral (5:1) Common salt content of mayonnaise Number of with equivalent salty taste (~) panelists 1.4 0 _ 1.6 l 1.8 2 2.4 8 2 8 ~ =
Table 7 Salty Taste of Mayonnaise Containing Mixture of Bittern and Whey Mineral (5:1) and Masking Effects on Bi-t-tern .___ _ _ Masking effects on bittern Common salt taste when taste of mayonnaise content of Number of con-taining bittern alone was mayonnaise li t compared wi-th that of with equivalent pane s s mayonnaise of present invention salty taste (~) Masked Not masked _ 1.4 l(persons) (persons) 1.6 l 27 3 2 0 2 2g 2 2.2 9 30 0 ~.4 9 30 0 2.6 5 27 3 2.8 0 _ ~6 i 3 1 4 1 3 -~
As is clearly seen from Table ~ and Table 7, a combination of whey mineral and an alkali metal salt or bittern enhances the salty taste and masks the bittern taste (unpleasant, puc~ery, or irritating taste of potassium 5 chloride, etc.) Example 21 The same panelists as participa-ted in Example 20 were asked to tas-te a light-taste soy sauce which was prepared by a routine method to contain a 16~ composition selected from 10 (1) - (4) listed in the following and two control prepara-tions of light-taste soy sauce, one containing 16% common salt, and the other containing 16% potassium chloride. The results are shown in Table 8.
Compositions:
(1) 30 parts of whey mineral, 50 parts of potassium chloride and 20 parts of sodium chloride.
(2) 30 parts of whey mineral, 50 parts of potassium chloride, 10 parts of sodium chloride and 10 parts of magnesium chloride.
(3) A composition of (1) and 0.01 part of -tharmatin (protein sweetener).
(4) A composition of (2) and 1 part of sodium L-glutamate and 3 parts of protein decomposition product.
~11 light-taste soy sauce preparations with any of the above 25 compositions were ~udged to have better taste, saltier but milder, than the controls.
Table 8 Composition Salty taste compared present with that of controls Taste invention Enhanced Not enhanced (persons) (persons) 1 23 7 All -tasted better and milder, without 2 26 ~ irritating taste, _ _ than controls 3 28 2 containing common 4 27 3 salt.
i J~ i 3 J
Example 22 _ Thirty panelists aged 19 - 25 years were asked in a blind test to ~elect a fresh noodle preparation which had a salty tas-te equivalent to that of fresh noodles prepared 5 by a routine method containing a 2~ (all percentages are expressed in weight terms) composition consisting of 5 parts of common salt and 1 part of whey mineral from fresh noodle preparations containing 1.4 - 2.8% common salt. The results are shown in Table 9. The same panelists were also asked in 10 a similar way to select a fresh noodle preparation which had a salty taste equivalent to that of a fresh noodle prepara-tion prepared by a routine method containing a 2% composi-tion consisting of 5 parts of bittern (potassium chloride: -90~, sodium chloride: 5%t and magnesium sulfate: 5%) and 1 15 part of whey mineral from fresh noodle preparations with different common salt contents. At the same time, the taste was compared with that of fresh noodles containing 2~ -;
bittern alone to examine the masking effects on the taste of bittern. The results are shown in Table 10.
Table 9 Salty Taste of Fresh Noodles Containing Mixture of Sodium Chloride and Whey Mineral (5:1) -...
Salt content of fresh noodles with equivalent alty taste NumbeF of panelists 1.6 1 1~ 2 ~.0 3 2.2 8 .
2.6 - 7 --_ ~ . 8 _ -21- 1 3 1 ~, 4 3 J
Table lO
Salty Taste of Fresh Noodles Containing Mixture of Bittern and Whey Mineral (5:1) and Masking Effects on Bittern Taste _ Masking effects on bittern taste when taste of fresh Salt content of noodles containing bittern fresh noodles Number of alone was compared with that wlth equival0nt panelists of fresh noodles of salty tastepresent invention . Masked Not masked 1 6 (persons) (persons) 1.8 2 28 2 2.0 3 29 2.2 9 30 0 2.8 26 4 As is clearly seen from Table 9 and Table lO, a combination of whey mineral and an alkali metal salt or bittern enhances the salty taste and masks the bittern taste (unpleasant, puckery, and irritating taste of potassium 5 chloride, etc.) Example 23 The panelists who participated in the test of Example 22 were asked to taste instant chinese noodles prepared by a routine method to contain 1.4~ of the ingredients listed in lO Example 21 above instead of common salt, and two types of control instant chinese noodles, one containing 1.4~ common salt, and the vther containing 1.4% potassium chloride. The results are shown in Table ll.
All noodles containing one of the listed compositions 15 tasted better saltier and milder than the controls.
-22- ~ 31 443~
Table 11 . .. .
Composi-tion Salty taste compared of with that of controls Taste present invention Enhanced No-t enhanced (persons) ~persons) 1 23 7 All tasted better and milder, without 2 26 4 irritating taste, _ than controls 3 28 2 containing common 4 27 3 salt.
Tabl~ 6 Salty Taste of Mayonnaise Containing Mixture of Sodium Chloride and Whey Mineral (5:1) Common salt content of mayonnaise Number of with equivalent salty taste (~) panelists 1.4 0 _ 1.6 l 1.8 2 2.4 8 2 8 ~ =
Table 7 Salty Taste of Mayonnaise Containing Mixture of Bittern and Whey Mineral (5:1) and Masking Effects on Bi-t-tern .___ _ _ Masking effects on bittern Common salt taste when taste of mayonnaise content of Number of con-taining bittern alone was mayonnaise li t compared wi-th that of with equivalent pane s s mayonnaise of present invention salty taste (~) Masked Not masked _ 1.4 l(persons) (persons) 1.6 l 27 3 2 0 2 2g 2 2.2 9 30 0 ~.4 9 30 0 2.6 5 27 3 2.8 0 _ ~6 i 3 1 4 1 3 -~
As is clearly seen from Table ~ and Table 7, a combination of whey mineral and an alkali metal salt or bittern enhances the salty taste and masks the bittern taste (unpleasant, puc~ery, or irritating taste of potassium 5 chloride, etc.) Example 21 The same panelists as participa-ted in Example 20 were asked to tas-te a light-taste soy sauce which was prepared by a routine method to contain a 16~ composition selected from 10 (1) - (4) listed in the following and two control prepara-tions of light-taste soy sauce, one containing 16% common salt, and the other containing 16% potassium chloride. The results are shown in Table 8.
Compositions:
(1) 30 parts of whey mineral, 50 parts of potassium chloride and 20 parts of sodium chloride.
(2) 30 parts of whey mineral, 50 parts of potassium chloride, 10 parts of sodium chloride and 10 parts of magnesium chloride.
(3) A composition of (1) and 0.01 part of -tharmatin (protein sweetener).
(4) A composition of (2) and 1 part of sodium L-glutamate and 3 parts of protein decomposition product.
~11 light-taste soy sauce preparations with any of the above 25 compositions were ~udged to have better taste, saltier but milder, than the controls.
Table 8 Composition Salty taste compared present with that of controls Taste invention Enhanced Not enhanced (persons) (persons) 1 23 7 All -tasted better and milder, without 2 26 ~ irritating taste, _ _ than controls 3 28 2 containing common 4 27 3 salt.
i J~ i 3 J
Example 22 _ Thirty panelists aged 19 - 25 years were asked in a blind test to ~elect a fresh noodle preparation which had a salty tas-te equivalent to that of fresh noodles prepared 5 by a routine method containing a 2~ (all percentages are expressed in weight terms) composition consisting of 5 parts of common salt and 1 part of whey mineral from fresh noodle preparations containing 1.4 - 2.8% common salt. The results are shown in Table 9. The same panelists were also asked in 10 a similar way to select a fresh noodle preparation which had a salty taste equivalent to that of a fresh noodle prepara-tion prepared by a routine method containing a 2% composi-tion consisting of 5 parts of bittern (potassium chloride: -90~, sodium chloride: 5%t and magnesium sulfate: 5%) and 1 15 part of whey mineral from fresh noodle preparations with different common salt contents. At the same time, the taste was compared with that of fresh noodles containing 2~ -;
bittern alone to examine the masking effects on the taste of bittern. The results are shown in Table 10.
Table 9 Salty Taste of Fresh Noodles Containing Mixture of Sodium Chloride and Whey Mineral (5:1) -...
Salt content of fresh noodles with equivalent alty taste NumbeF of panelists 1.6 1 1~ 2 ~.0 3 2.2 8 .
2.6 - 7 --_ ~ . 8 _ -21- 1 3 1 ~, 4 3 J
Table lO
Salty Taste of Fresh Noodles Containing Mixture of Bittern and Whey Mineral (5:1) and Masking Effects on Bittern Taste _ Masking effects on bittern taste when taste of fresh Salt content of noodles containing bittern fresh noodles Number of alone was compared with that wlth equival0nt panelists of fresh noodles of salty tastepresent invention . Masked Not masked 1 6 (persons) (persons) 1.8 2 28 2 2.0 3 29 2.2 9 30 0 2.8 26 4 As is clearly seen from Table 9 and Table lO, a combination of whey mineral and an alkali metal salt or bittern enhances the salty taste and masks the bittern taste (unpleasant, puckery, and irritating taste of potassium 5 chloride, etc.) Example 23 The panelists who participated in the test of Example 22 were asked to taste instant chinese noodles prepared by a routine method to contain 1.4~ of the ingredients listed in lO Example 21 above instead of common salt, and two types of control instant chinese noodles, one containing 1.4~ common salt, and the vther containing 1.4% potassium chloride. The results are shown in Table ll.
All noodles containing one of the listed compositions 15 tasted better saltier and milder than the controls.
-22- ~ 31 443~
Table 11 . .. .
Composi-tion Salty taste compared of with that of controls Taste present invention Enhanced No-t enhanced (persons) ~persons) 1 23 7 All tasted better and milder, without 2 26 4 irritating taste, _ than controls 3 28 2 containing common 4 27 3 salt.
Claims (15)
1. A salt substitute consisting essentially of an alkali metal salt in admixture with an amount of whey mineral effective to enhance the saltiness of said alkali metal salt.
2. A salt substitute according to claim 1, which further includes an alkaline earth metal salt.
3. A seasoning according to claim 1, which further includes a substance selected from the group consisting of protein sweeteners, protein hydroly-zates, amino acids and nucleic acid-related substances.
4. A salt substitute consisting essentially of 10 - 80 parts by weight of whey mineral and 20 -90 parts by weight of alkali metal salts.
5. A salt substitute consisting essentially of 10 - 45 parts by weight of whey mineral, 25 - 85 parts by weight of alkali metal salts and 5 - 30 parts by weight of alkaline earth metal salts.
6. A seasoning comprising 100 parts by weight of a salt substitute as defined in claim 4 or 5, and at least one substance selected from the group consisting of 0.001 - 5 parts by weight of a protein sweetener, 0.1 - 10 parts by weight of a protein hydrolyzate, 1 - 10 parts by weight of an amino acid and 0.01 - 1 part by weight of a nucleic acid-related substance, based on the weight of the substitute.
7. A composition according to claim 1, 4 or 5, wherein the alkali metal salts are selected from the group consisting of sodium or potassium salts of inorganic acids and sodium or potassium salts of organic acids.
8. A composition according to claim 1, 4 or 5, wherein the alkali metal salt is potassium or sodium chloride, or a mixture thereof.
9. A composition according to claim 2 or 5, wherein the alkaline earth metal salt is selected from the group consisting of calcium or magnesium salts of inorganic acids, and calcium or magnesium salts of organic acids.
10. A composition according to claim 1, 4 or 5, wherein the whey mineral is obtained by concen-trating a filtrate obtained by ultrafiltration of whey so that the lactose content is increased to about 50%, followed by removal of the lactose which is crystallized after the concentrated liquid is allowed to stand for a suitable time.
11. A composition according to claim 1, 4 or 5, wherein minerals (ash content) account for about 10 - 60% by weight of the whey mineral.
12. A composition according to claim 1, 4 or 5, wherein the whey mineral has the following composition:
13. A composition according to claim 1, 4 or 5, wherein the alkali metal salt is potassium or sodium chloride, or a mixture thereof, and wherein said composition further includes another substance selected from the group consisting of acids, acid salts and mixtures thereof.
14. A composition according to claim 1, 4 or 5, wherein the alkali metal salts are selected from the group consisting of sodium or potassium salts of inorganic acids and sodium or potassium salts of organic acids and further includes 0.1 - 10% relative to the total composition by weight of another substance selected from the group consisting of acids, acid salts and mixtures thereof.
15. A foodstuff containing a composition according to claim 1, 2, 3, 4 or 5.
Applications Claiming Priority (12)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP124970/1987 | 1987-05-20 | ||
| JP62124970A JP2513691B2 (en) | 1987-05-20 | 1987-05-20 | Low sodium salt substitute |
| JP170088/1987 | 1987-07-07 | ||
| JP62170088A JPS6413968A (en) | 1987-07-07 | 1987-07-07 | Preparation of seasoning |
| JP62184202A JP2614235B2 (en) | 1987-07-22 | 1987-07-22 | Production method of processed fishery products |
| JP184202/1987 | 1987-07-22 | ||
| JP18420187A JP2614234B2 (en) | 1987-07-22 | 1987-07-22 | Manufacturing method of processed agricultural products |
| JP184201/1987 | 1987-07-22 | ||
| JP16700/1988 | 1988-01-27 | ||
| JP63016701A JP2588560B2 (en) | 1988-01-27 | 1988-01-27 | Low-sodium salt substitute with high storage stability |
| JP16701/1988 | 1988-01-27 | ||
| JP63016770A JP2641884B2 (en) | 1987-02-24 | 1988-01-27 | Glass lump distributor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1314433C true CA1314433C (en) | 1993-03-16 |
Family
ID=27548675
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000567225A Expired - Fee Related CA1314433C (en) | 1987-05-20 | 1988-05-19 | Salt substitute and foodstuffs containing same |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1314433C (en) |
-
1988
- 1988-05-19 CA CA000567225A patent/CA1314433C/en not_active Expired - Fee Related
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