CN101828719A - Technical preparation method of salty agent with low sodium content - Google Patents
Technical preparation method of salty agent with low sodium content Download PDFInfo
- Publication number
- CN101828719A CN101828719A CN201010144922A CN201010144922A CN101828719A CN 101828719 A CN101828719 A CN 101828719A CN 201010144922 A CN201010144922 A CN 201010144922A CN 201010144922 A CN201010144922 A CN 201010144922A CN 101828719 A CN101828719 A CN 101828719A
- Authority
- CN
- China
- Prior art keywords
- sodium
- chloride
- low sodium
- salt
- weight
- 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.)
- Pending
Links
Landscapes
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a technical preparation method of a salty agent with low sodium content, belonging to the technical field of preparation methods of food flavorings. In order to reduce the use of sodium chloride or sodium ions, various low sodium salts which are developed at present are generally prepared from sodium chloride and other salt compounds such as chlorate, carbonate, sulfate and the like, but the low sodium salts usually have lingering bitterness or metallic flavor, thereby influencing the use of various low sodium salt products. In the technical scheme of the invention, the method comprises the following steps of: taking 40-80 parts by weight of sodium chloride, 5-30 parts by weight of potassium chloride, 10-40 parts by weight of ammonium chloride and 0.01-1 part by weight of sodium tartrate; and then, stirring and mixing uniformly to prepare the salty agent with low sodium content. In the invention, the salty agent with low sodium content is prepared by mixing the sodium chloride, the potassium chloride, the ammonium chloride and the sodium tartrate according to a certain proportion, and the product overcomes the defect of foreign taste of low sodium salts, has pure taste, and is not bitter.
Description
Technical field
The present invention relates to edible flavouring preparation method technical field, is a kind of its preparation process of low sodium savory agent more specifically.
Background technology
It is a lot of to cause hypertensive factor, and high-sodium diet is an important reasons very, and the intake of salt and the hypertensive incidence of disease are tangible positive correlation.The adult is gram every day 0.5 to the physiological requirements amount of sodium, is equivalent to 1.2 gram salt, just can satisfy normal body action need.Therefore, the World Health Organization is to be no more than 6 grams every day to the suggestion of edible salt intake.This 6 gram also should comprise the sodium in other source in the diet in fact, such as soy sauce, monosodium glutamate, salted vegetables etc.And we generally take in salt per capita at 10-15 gram every day now, and the fisherman of indivedual coastal areas more restrains up to 25-30.This obviously is " to induce " the day after tomorrow, is not to say tastelessly, stimulates appetite with saline taste, and is just many with the salt amount.Lack fresh-keeping means in the past, with the salted food of preserving, cured fish, bacon, salted vegetables, cause salt content to increase, intake also rises.Therefore, the use amount problem of reduction edible salt intake, particularly sodium salt is the task of top priority of Chinese society's " healthy salt of using ".In order to reduce the use of sodium chloride or sodium ion, at present the various Cardia Salts of development generally by sodium chloride and other salt compounds as: chlorate, carbonate or sulfate etc. are made, but this Cardia Salt has a kind of back bitter taste or metallic taste usually, thereby influenced the use of various Cardia Salt goods, taste as potassium chloride is distinguished out by people easily, some can accept the taste of potassium chloride, but most people can not accept the taste of potassium chloride.Though because feeling of potassium chloride is salty, do not resemble a kind of pure saline taste the sodium chloride, have a kind of back bitter taste or metallic taste usually.In addition, if replace the ordinary salt of same weight with Cardia Salt, the effect that reduces the sodium intake so will be tangible.But, we will be produced by sodium needed " saline taste ", so the salinity that the Cardia Salt of same weight produces will be not so good as ordinary salt.If obtain same " saline taste " by the consumption that strengthens Cardia Salt, the effect of " low sodium " will be given a discount so.Because on taste and the difference of sodium chloride, thereby influenced the use of various Cardia Salt goods.
Summary of the invention
For overcoming above-mentioned shortcoming, the objective of the invention is to invent a kind of its preparation process of low sodium savory agent.Its technical scheme is: get sodium chloride 40-80% weight portion, and potassium chloride 5-30% weight portion, ammonium chloride 10-40% weight portion and sodium tartrate 0.01-1% weight portion mix them then and make low sodium savory agent.The advantage of this invention is: the degree of discovering saline taste is generally by the anion decision, and cation is to be additional taste, as sodium ion little bitter taste is arranged, and potassium and ammonium ion have weak bitter taste, and calcium ion has offending astringent taste, and the bitter taste of magnesium ion is the strongest.And chlorion is the main source of saline taste.The saline taste of organic salt, also by the anion domination, as natrium malicum, gluconic acid sodium salt etc. only have faint saline taste.The saline taste sense is one of development chemistry sense the earliest in evolving.The people with the same to water, all has liking of generality to salt, and this explanation people has also kept the instinct in physiology adjusted salt and water demand.Salty, bitter, sour acceptor is respectively phosphatide of different nature to be formed, and the ion of different physicochemical properties will be selected to combine with heterogeneity phosphatide acceptor.Many organic acids are arranged, as-hydroxy-acid salt is pleasantly sweet, and glutamate has delicate flavour, and this is because this class salt has the competition selective absorption between each acceptor, has covered and has only accounted for the very saline taste of small scale.Along with the variation of savory agent concentration of aqueous solution, its sense of taste also will change.Saline taste is a kind of very important basic flavor.It acts in seasoning and holding the balance, and people often claim that saline taste is " masters of hundred flavors ", is the basis of the various compound flavors of modulation.Yet, having having more than of saline taste, to be limited to salt (NaCl) a kind of, some other compound such as potassium chloride, ammonium chloride, sodium bromide, lithium bromide, sodium iodide, KI, natrium malicum etc. also all possess the character of saline taste, but these compounds are except presenting saline taste, the flavor that also how much has other has only the saline taste of salt the purest.Therefore, key of the present invention is " peculiar smell " problem that solves the Cardia Salt goods, and " salinity " not enough problem of the Cardia Salt goods of same weight.Low sodium savory agent of the present invention has sodium chloride, potassium chloride, ammonium chloride and sodium tartrate to mix according to certain ratio, these goods have overcome Cardia Salt " peculiar smell " problem, it is pure to have mouthfeel, not pained, simultaneously, " salinity " of these low sodium savory agent goods is suitable with " salinity " of same weight salt.
The specific embodiment
Get sodium chloride 40-80% weight portion, potassium chloride 5-30% weight portion, ammonium chloride 10-40% weight portion and sodium tartrate 0.01-1% weight portion mix them then and make low sodium savory agent.
Example one: get 50 kilograms in sodium chloride, 20 kilograms in potassium chloride, 0.3 kilogram of 30 kilograms of ammonium chlorides and sodium tartrate mix them then and make 100.3 kilograms low sodium savory agents.
Example two: get 60 kilograms in sodium chloride, 15 kilograms in potassium chloride, 0.15 kilogram of 25 kilograms of ammonium chlorides and sodium tartrate mix them then and make 100.15 kilograms low sodium savory agents.
Example three: get 65 kilograms in sodium chloride, 10 kilograms in potassium chloride, 0.1 kilogram of 25 kilograms of ammonium chlorides and sodium tartrate mix them then and make 100.1 kilograms low sodium savory agents.
Claims (1)
1. its preparation process of a low sodium savory agent, it is characterized in that: get sodium chloride 40-80% weight portion, potassium chloride 5-30% weight portion, ammonium chloride 10-40% weight portion and sodium tartrate 0.01-1% weight portion mix them then and make low sodium savory agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010144922A CN101828719A (en) | 2010-04-13 | 2010-04-13 | Technical preparation method of salty agent with low sodium content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010144922A CN101828719A (en) | 2010-04-13 | 2010-04-13 | Technical preparation method of salty agent with low sodium content |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101828719A true CN101828719A (en) | 2010-09-15 |
Family
ID=42713058
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010144922A Pending CN101828719A (en) | 2010-04-13 | 2010-04-13 | Technical preparation method of salty agent with low sodium content |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101828719A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266038A (en) * | 2011-08-24 | 2011-12-07 | 刘红玲 | Low sodium mineral salt and preparation method thereof |
| CN103005378A (en) * | 2012-12-21 | 2013-04-03 | 中国肉类食品综合研究中心 | Novel low-sodium salt substitute and preparation method thereof |
| CN103271325A (en) * | 2013-05-15 | 2013-09-04 | 宋杰 | Edible salt with healthcare function |
| CN103997912A (en) * | 2011-12-06 | 2014-08-20 | 日本水产株式会社 | Taste-improving agent and food or drink containing same |
| CN108777993A (en) * | 2016-03-08 | 2018-11-09 | F·H·加西亚 | The method for being used to prepare liquid low-sodium diet grade salt |
| CN114223878A (en) * | 2021-12-15 | 2022-03-25 | 唐山市银海食盐有限公司 | Production process of fermented low-sodium sea salt |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58224663A (en) * | 1982-06-21 | 1983-12-27 | Takeuchi Kazunari | Salty seasoning prepared by mixing |
| CN1351573A (en) * | 1999-04-02 | 2002-05-29 | 阿克佐诺贝尔公司 | Non-caking sodium chloride crystals, a process to make them, and their use in an electrolysis process |
| CN101433333A (en) * | 2008-12-17 | 2009-05-20 | 上海明太化工发展有限公司长沙分公司 | Salt taste additive agent, low-sodium salt taste agent and preparation thereof |
| CN101448413A (en) * | 2006-05-15 | 2009-06-03 | 乐斯福公司 | Novel NaCl salt substitute, its use and products containing same |
| WO2010028935A1 (en) * | 2008-09-15 | 2010-03-18 | Unilever Nv | Preservative method |
| CN101677609A (en) * | 2007-03-22 | 2010-03-24 | 生态盐公司 | Non-bitter sodium-free or low-sodium salt composition |
-
2010
- 2010-04-13 CN CN201010144922A patent/CN101828719A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58224663A (en) * | 1982-06-21 | 1983-12-27 | Takeuchi Kazunari | Salty seasoning prepared by mixing |
| CN1351573A (en) * | 1999-04-02 | 2002-05-29 | 阿克佐诺贝尔公司 | Non-caking sodium chloride crystals, a process to make them, and their use in an electrolysis process |
| CN101448413A (en) * | 2006-05-15 | 2009-06-03 | 乐斯福公司 | Novel NaCl salt substitute, its use and products containing same |
| CN101677609A (en) * | 2007-03-22 | 2010-03-24 | 生态盐公司 | Non-bitter sodium-free or low-sodium salt composition |
| WO2010028935A1 (en) * | 2008-09-15 | 2010-03-18 | Unilever Nv | Preservative method |
| CN101433333A (en) * | 2008-12-17 | 2009-05-20 | 上海明太化工发展有限公司长沙分公司 | Salt taste additive agent, low-sodium salt taste agent and preparation thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266038A (en) * | 2011-08-24 | 2011-12-07 | 刘红玲 | Low sodium mineral salt and preparation method thereof |
| CN103997912A (en) * | 2011-12-06 | 2014-08-20 | 日本水产株式会社 | Taste-improving agent and food or drink containing same |
| CN103005378A (en) * | 2012-12-21 | 2013-04-03 | 中国肉类食品综合研究中心 | Novel low-sodium salt substitute and preparation method thereof |
| CN103271325A (en) * | 2013-05-15 | 2013-09-04 | 宋杰 | Edible salt with healthcare function |
| CN108777993A (en) * | 2016-03-08 | 2018-11-09 | F·H·加西亚 | The method for being used to prepare liquid low-sodium diet grade salt |
| CN114223878A (en) * | 2021-12-15 | 2022-03-25 | 唐山市银海食盐有限公司 | Production process of fermented low-sodium sea salt |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5680815B2 (en) | Method for producing potassium chloride-containing food and drink, and potassium chloride-containing food and drink obtained by the production method | |
| Yamaguchi | Basic properties of umami and its effects on food flavor | |
| CN1993059B (en) | Seasoning composition, seasoning material, and process for producing foods using the same | |
| JP6080214B2 (en) | Yeast extract with taste enhancing effect | |
| CN101828719A (en) | Technical preparation method of salty agent with low sodium content | |
| US5871803A (en) | Salt flavor enhancing compositions, food products including such compositions, and methods for preparing such products | |
| US20170135390A1 (en) | Reduced sodium salty taste composition, process for its preparation and food systems containing such composition | |
| KR101452012B1 (en) | Seasoning composition, salty taste-like taste enhancer and method for enhancing salty taste-like taste of food and drink | |
| JP5181669B2 (en) | Taste improving agent | |
| Toldrá et al. | Recent patents for sodium reduction in foods | |
| ES2331113T3 (en) | CONDIMENT COMPOSITIONS. | |
| Toldrá et al. | Strategies for salt reduction in foods | |
| JPH08289760A (en) | Agent for imparting thick taste | |
| JPS6313661B2 (en) | ||
| JPH06189709A (en) | Functional salt composition | |
| US5562943A (en) | Salt compositions | |
| US20120213907A1 (en) | Liquid seasoning having improved flavor | |
| JP2011182723A (en) | New seasoning composition | |
| JP2018528775A (en) | Salt substitute composition, its manufacture and use | |
| JP4927779B2 (en) | Method for producing seasoned plum dried with Na / K ratio of 1 or less | |
| JP6563205B2 (en) | Soy sauce-like seasoning or soy sauce flavor improver containing low molecular weight esters | |
| JP2017158543A (en) | Saltiness enhancing composition | |
| TW201532526A (en) | Saltiness enhancer | |
| JP2014132842A (en) | Low salt soy sauce-like liquid seasoning | |
| KR101056584B1 (en) | Kimchi containing high S-adenosylmethionine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100915 |