CN102711520B - Taste-improving agent for potassium-chloride-containing foods and beverages and process for producing potassium-chloride-containing foods and beverages - Google Patents
Taste-improving agent for potassium-chloride-containing foods and beverages and process for producing potassium-chloride-containing foods and beverages Download PDFInfo
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- CN102711520B CN102711520B CN201080061995.2A CN201080061995A CN102711520B CN 102711520 B CN102711520 B CN 102711520B CN 201080061995 A CN201080061995 A CN 201080061995A CN 102711520 B CN102711520 B CN 102711520B
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- marine alga
- taste
- potassium chloride
- zymolyte
- chloride
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- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 108010076363 licheninase Proteins 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 108020004410 pectinesterase Proteins 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 238000004321 preservation Methods 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
- 235000021067 refined food Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000002023 wood Substances 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Provided is a taste-improving agent for potassium-chloride-containing foods and beverages that is capable of effectively improving the unfavorable taste typical of potassium chloride, such as bitterness and acridity, without negatively affecting the taste of such foods and beverages. Also provided is a process for producing highly-palatable potassium-chloride-containing foods and beverages having reduced bitterness and acridity of potassium chloride. The process involves the use of enzyme-decomposed seaweed, which is obtained by decomposing seaweed with an enzyme, in order to improve the taste of potassium-chloride-containing foods and beverages. The enzyme-decomposed seaweed is preferably a product obtained by decomposing seaweed with at least one type of enzyme selected from the group consisting of cellulase, glucanase, pectinase, alginate lyase, mannanase, and protease.
Description
Technical field
The manufacture method of the diet product that the present invention relates to a kind of taste improving agent of the diet product that contain potassium chloride and contain potassium chloride.
Background technology
Salt is widely used in the aspects such as food preservation and flavoring, but the excess ingestion of known salt becomes the reason of lifestyle diseases such as causing hypertension, heart disease, cerebral hemorrhage.From the viewpoint of healthy, improved the consciousness that reduces salt content in various processing diet product in recent years.
The what is called that reduces salinity subtracts salt diet product and reduces because saline taste deficiency makes palatability, therefore from studying in the past various salt always, substitutes composition.Wherein, because potassium chloride has saline taste, more have the effect that promotes sodium ion excretion, through be often used as substitute salt represent one of composition, and proposed many schemes of utilizing the salt substitute of potassium chloride, and become commercialized.
, in potassium chloride, there is the not satisfied problems of taste such as its bitter taste, astringent taste.As the prior art of attempting addressing this problem, for example, in patent documentation 1, recorded the bitter taste that basic amino acid and/or basic peptide suppress potassium chloride.In addition, the improvement of seeking kcl tastes of take is equally object, has recorded the amino acid such as use glutamate, glycine, acylate, the aobvious taste material of nucleic acid system, the contour intensity sweeteners of glycyrrhizin in patent documentation 2 ~ 4.In patent documentation 5,6, inorganic salts, extract or the acylates such as use magnesium sulfate, calcium sulfate have been recorded.And then in patent documentation 7, recorded and used the Thallus Laminariae (Thallus Eckloniae) extract that contains special ratios and the composition of taste composition, in patent documentation 8, record use sea-tangle surface and separated out salt.In patent documentation 9,10, use carbohydrate and/or Thallus Laminariae (Thallus Eckloniae) extract have been recorded.
Patent documentation
Patent documentation 1:WO2006/114918 communique
Patent documentation 2: Japanese kokai publication sho 57-138359 communique
Patent documentation 3: Japanese kokai publication sho 59-187761 communique
Patent documentation 4: Japanese kokai publication hei 11-187841 communique
Patent documentation 5: Japanese kokai publication hei 5-328937 communique
Patent documentation 6: Japanese kokai publication hei 10-004917 communique
Patent documentation 7: Japanese kokai publication hei 6-007111 communique
Patent documentation 8: TOHKEMY 2006-014718 communique
Patent documentation 9: TOHKEMY 2002-325554 communique
Patent documentation 10: TOHKEMY 2009-065978 communique
Summary of the invention
Invent technical problem to be solved
, amino acid, nucleic acid, acylate, the nucleic acid in above-mentioned patent documentation 1 ~ 6, recorded are taste material, high intensity sweeteners, and the taste of himself is strong, and the taste of diet product is impacted, and therefore can not give full play to effect.In addition, salt, carbohydrate and/or Thallus Laminariae (Thallus Eckloniae) extract are separated out in Thallus Laminariae (Thallus Eckloniae) extract and taste composition, the sea-tangle surface of using above-mentioned patent documentation 7 ~ 10 to record, sea-tangle local flavor grow, and it neither give full play to the taste material of effect.
So, existing potassium chloride taste improving agent, mostly be himself taste powerhouse, in the situation that add the fully amount of effect, self taste impacts the taste of diet product, on the other hand, and when the amount that the taste of diet product is not impacted, effect is insufficient, the taste of diet product is not impacted to bitter taste, the astringent taste of lower very difficult inhibition potassium chloride.Therefore,, in the diet product of the minimizing salt content that contains potassium chloride etc., still popularize and suppressed the bitter taste of potassium chloride, the product of the good palatability of astringent taste.
Therefore, the object of this invention is to provide a kind of taste improving agent of the diet product that contain potassium chloride, it can not make a very bad impression to the taste of diet product, and effectively improves the not satisfied tastes such as the distinctive bitter taste of potassium chloride, astringent taste.In addition, provide a kind of bitter taste that suppresses potassium chloride, astringent taste, the manufacture method of the diet product that contain potassium chloride of good palatability.
The means of technical solution problem
The manufacture method of the diet product that in order to achieve the above object, the invention provides a kind of taste improving agent of the following diet product that contain potassium chloride and contain potassium chloride.
That is, the taste improving agent of the diet product that contain potassium chloride of the present invention, is characterized in that, contains marine alga zymolyte that enzymolysis marine alga obtains as active ingredient.
Taste improving agent based on the diet product that contain potassium chloride of the present invention, can effectively improve the not satisfied tastes such as the bitter taste that brought by potassium chloride in the diet product that contain potassium chloride, astringent taste, and the taste of diet product not made a very bad impression.
In the taste improving agent of the diet product that contain potassium chloride of the present invention, the marine alga that described marine alga zymolyte is preferably enzymolysis after pulverizing obtains, and the marine alga after this pulverizing was that 200 object particles are more than 90 quality %.In addition, the marine alga that described marine alga zymolyte is preferably enzymolysis swelling after processing obtains, and described swelling is processed and carried out in more than 50 ℃ warm water or hot water.In addition one or more the marine alga that, described marine alga zymolyte is preferably that enzymolysis selects from the group that brown algae, red algae and green algae form obtains.In addition, described marine alga zymolyte is preferably and uses one or more the enzyme of selecting from the group that cellulase, dextranase, pectase, alginate lyase, mannase and protease form to carry out enzymolysis to marine alga to obtain.
On the other hand, the manufacture method of the diet product that contain potassium chloride of the present invention, is characterized in that, adds the raw material of the diet product that above-mentioned taste improving agent contains potassium chloride as this in the manufacturing process of the diet product that contain potassium chloride.
Manufacture method based on the diet product that contain potassium chloride of the present invention, can manufacture the bitter taste, the astringent taste that have suppressed potassium chloride, the diet product that contain potassium chloride of good palatability.
In the manufacture method of the diet product that contain potassium chloride of the present invention, the potassium chloride containing in total raw material of take is 100 mass parts, preferably adds described taste improving agent and makes to add marine alga zymolyte described in 0.1 ~ 200 mass parts.In addition, be preferably applicable to the diet product with the minimizing salt content of potassium chloride Substitute For Partial salt.
The effect of invention
Taste improving agent based on the diet product that contain potassium chloride of the present invention, can effectively improve the not satisfied tastes such as the bitter taste that brought by potassium chloride in the diet product that contain potassium chloride, astringent taste, and the taste of diet product not made a very bad impression.In addition, the manufacture method based on the diet product that contain potassium chloride of the present invention, can manufacture the bitter taste, the astringent taste that have suppressed potassium chloride, the diet product that contain potassium chloride of good palatability.
The specific embodiment
The taste improving agent of the diet product that contain potassium chloride of the present invention be take marine alga zymolyte as active ingredient.With regard to this marine alga zymolyte, describe below.
As the marine alga that becomes raw material, can exemplify brown algae, red algae and green algae.As this brown algae, be Laminariales (Laminariales), Chordariales (Chordariales) or Fucales (Fucales) etc.In addition as red algae, be Cryptonemiales (Cryptonemiales), Bai An Cutleriales (Bonnemaisoniales) or Gelidiales (Gelidiales) etc..And, as green algae, be Ulvales (Ulvales), Dasycladales (Dasycladales) or Siphonocladales (Siphonocladales) etc.And these marine algas can be used separately or multiple mixing is used.
As the marine alga of raw material, consider enzymolysis efficiency, particle is more little more preferred.In the present invention, preferably use, by low-moisture dry product with the marine alga after the pulverizing such as pulverizer, was more preferably ground into the marine alga of 200 object particles more than 90 quality %.And the so-called 200 object particles of crossing refer to by the particle of the standard screen of 74 μ m meshes.
As the marine alga of raw material, preferably use and in warm water or hot water, carried out the marine alga that swelling is processed.As its water temperature, be preferably more than 50 ℃, more preferably 50 ℃ above below 100 ℃, most preferably be 50 ℃ above below 70 ℃.The order of processing as swelling is, in water temperature, reach after set point of temperature, input is with respect to this water for example below the above 4 quality % of 0.5 quality %, the marine alga (being preferably seawood meal minces) below the above 3 quality % of 2 quality % more preferably, and stir reposefully on holding temperature limit, limit.Mixing time is preferably 30 minutes above below 5 hours, more preferably about 3 hours.
To at the temperature of marine alga applicable enzyme reaction in aqueous solvent, carry out enzymolysis.In addition, as mentioned above, use and in the situation that in warm water or in hot water, carried out the marine alga that swelling is processed, the water temperature after swelling is processed is adjusted to the temperature that is applicable to enzyme reaction, preferably directly carries out enzymolysis.The enzyme using in this enzymolysis can suitably be selected according to raw material, can exemplify and be preferably cellulase, dextranase, pectase, alginate lyase, mannonase protease etc.And, can use the enzyme preparation that contains these enzymes.
At this, the cellulase using in the present invention is cellulolytic enzyme.The enzyme that comprises classification such as belonging to endoglucanase (EC 3.2.1.4), β-glucosyl enzym (EC 3.2.1.21), circumscribed-Isosorbide-5-Nitrae-β-glucosyl enzym (EC 3.2.1.74), exoglucanase (EC 3.2.1.91) in cellulase.As the source of cellulase, biological there is no particular restriction, can exemplify as Eurotium (Aspergillus), trichoderma (Trichoderma), Penicillium (Penicillium), bacillus (Bacillus) etc., more preferably can exemplify aspergillus niger (Aspergillus niger), Aspergillus usamii (Aspergillus usamii), Trichoderma viride (Trichoderma viride), trichoderma reesei (Trichoderma ressi), Ai Mosen mould (Penicillium emersonii), hay bacillus (Bacillus subtilis) etc.In addition, also can use commercially available prod.
In addition the enzyme of the glycosidic bond that the dextranase using in the present invention is hydroglucan, the polysaccharide of described glucan for being formed by glucose.In dextranase, comprise and belong to inscribe-1,3 (4)-1,4 beta-glucanases (EC 3.2.1.6), inscribe-1,3-1,4 beta-glucanase (EC 3.2.1.39), circumscribed 1,3-1,4 beta-glucanase (EC 3.2.1.58), inscribe 1,3-alpha-glucanase (EC 3.2.1.59), inscribe-1,2-1,4 beta-glucanase (EC 3.2.1.71), 1,4 beta-glucanase (EC 3.2.1.73), inscribe-1,6-1,4 beta-glucanase (EC 3.2.1.75), circumscribed-1, the enzyme of the classification such as 3-alpha-glucanase (EC 3.2.1.84).As the source of dextranase, biological there is no particular restriction, can exemplify as Eurotium (Aspergillus), trichoderma (Trichoderma), bacillus (Bacillus), Cellulomonas (Cellulosimicrobium), Rhizoctonia (Rhizoctonia), Humicola (Humicola), Talaromyces (Talaromyces) etc., be preferably and can exemplify Eurotium sp.(Aspergillus sp.), trichoderma reesei (Trichoderma ressi), long stalk wood mould (Trichoderma longibrachiatum), hay bacillus (Bacillus subtilis), bacillus amyloliquefaciens (Bacillus amyloliquefaciens), Cellulomonas sp.(Cellulosimicrobium sp.), Rhizoctonia solani Kuhn (Rhizoctonia salani), special detritus enzyme (Humicola insolens), the basket bacterium of Ai Mosen (Talaromyces emersoii) etc.In addition also can use commercially available prod.
In addition, pectase is the enzyme of α-Isosorbide-5-Nitrae-glycosidic bond reaction of catalyzing hydrolysis pectin.In pectase, comprise and belong to polygalacturonase (EC 3.2.1.15), pectinesterase (EC 3.2.1.11), pectin lyase (EC 4.2.2.10) and hemicellulase, inscribe-1, the enzyme of the classification such as 3-xylobiase (EC3.2.1.32), xylan-Isosorbide-5-Nitrae-xylobiase (EC 3.2.1.37), α-L-arabinofuranosidase (EC 3.2.1.55).Source as pectase is biological, there is no particular restriction, can exemplify as Eurotium (Aspergillus), trichoderma (Trichoderma), bacillus (Bacillus), Rhizopus (Rizopus), Piedraia (Trichosporon) etc., more preferably can exemplify aspergillus niger (Aspergillus niger), powdery aspergillus (Aspergillus pulverulentus), Aspergillus usamii (Aspergillus usamii), trichoderma reesei (Trichoderma ressi), hay bacillus (Bacillus subtilis), Rhizopus sp.(Rizopus sp.), broom shape trichosporon cutaneum (Trichosporon penicillatum) etc.In addition, also can use commercially available prod.
In addition, mannase is the enzyme of catalyzing hydrolysis β-Isosorbide-5-Nitrae-D-MANNOSE glycosidic bond reaction.In mannase, comprise the enzyme that belongs to the classification such as β-Isosorbide-5-Nitrae-mannase (EC 3.2.1.78).Source as mannase is biological, there is no particular restriction, can exemplify as Eurotium (Aspergillus), bacillus (Bacillus) etc., more preferably can exemplify aspergillus niger (Aspergillus niger), hay bacillus (Bacillus subtilis), bacillus licheniformis (Bacillus licheniformis) etc.In addition also can use commercially available prod.
In addition, alginate lyase, also referred to as arginase, is the enzyme of specificity decomposition alginic acid.In alginate lyase, comprise the enzyme that belongs to the classification such as alginate lyase (EC 4.2.2.3).Biological as the source of alginate lyase, there is no particular restriction, can exemplify as Sphingobacterium (Sphingobacterium) etc., preferably can exemplify Sphingobacterium multivorum (Sphingobacterium multivorum) etc.In addition also can use commercially available prod.
The enzyme of the peptide bond that the protease using in the present invention in addition, is aminosal.There is no particular restriction for its kind, biological as its source, can exemplify as Eurotium (Aspergillus), bacillus (Bacillus) etc., preferably can exemplify aspergillus niger (Aspergillus niger), saitox aspergillus (Aspergillus saitoi), aspergillus oryzae (Aspergillus oryzae), honey aspergillus (Aspergillus melleus), aspergillus sp.(Aspergillus sp.), hay bacillus (Bacillus subtilis), bacillus licheniformis (Bacillus licheniformis) etc.In addition, also can use commercially available prod.
The condition of enzymolysis can suitably determine according to used enzyme.For example, cellulase, dextranase, pectase, alginate lyase and mannase are conventionally at the more than 40 ℃ temperature below 60 ℃, and the reaction time is generally 30 minutes above below 30 hours; While using protease, at the more than 55 ℃ temperature below 70 ℃, the reaction time is 6 hours above below 12 hours.That is, utilize the enzymolysis of these cellulases, dextranase, pectase, alginate lyase and mannase, time chien shih marine alga that need to be slightly long is decomposed reposefully.In addition, utilize the enzymolysis of protease, under high temperature slightly, effect is decomposed marine alga effectively.
After enzymolysis finishes, make enzyme deactivation, preferably filter out residue, as its filtrate, can obtain marine alga zymolyte.The marine alga zymolyte obtaining is like this very safe as food, and then, the low molecular compositions such as the various algal polysaccharides oligosaccharides that generate due to the enzymolysis containing by marine alga or peptide, therefore also can expect to have the health benefit except the taste improving agent of the diet product that contain potassium chloride.
In the present invention, preferably, after processing that above-mentioned marine alga zymolyte is decoloured, carry out spray drying treatment, become Powdered.
As by the method for above-mentioned marine alga zymolyte decolouring, for example, preferably add 0.1%(w/v) above 2.0%(w/v) following active carbon, preferably stirs and uses diatomite filtration after below above 60 minutes in 5 minutes.The marine alga zymolyte obtaining like this, due to light, can use in various food forms.
In addition, Powdered by becoming, can make its applicable long preservation.
Method as spray drying treatment can be undertaken by usual method, as its condition, for example, can carry out importing at 50 ~ 120 ℃ of 120 ~ 200 ℃ of temperature (in), discharge temperature (out).In addition, also can in above-mentioned marine alga zymolyte, add the excipient such as starch, dextrin, lactose.Accordingly, can, by spray drying process more easily by powder for drying, can effectively manufacture.The taste improving agent of the diet product that contain potassium chloride of the present invention, converts and preferably contains above-mentioned marine alga zymolyte 1 ~ 100 quality % with solid, more preferably contains 5 ~ 100 quality %.
On the other hand, the manufacture method of the diet product that contain potassium chloride of the present invention is in the manufacturing process of the diet product that contain potassium chloride, as its raw material, adds and take the taste improving agent that above-mentioned marine alga zymolyte is active ingredient.As its addition, the potassium chloride containing in total raw material of take is 100 mass parts, preferably adds the above-mentioned marine alga zymolyte of 0.1 ~ 200 mass parts, more preferably adds 1 ~ 6 mass parts, most preferably adds 2 ~ 4 mass parts.
In addition, with respect to the quality of the diet product that contain potassium chloride that obtain, preferably add the above-mentioned marine alga zymolyte of 0.1 ~ 3.0 quality %, more preferably add 0.5 ~ 2.5 quality %, most preferably add 0.5 ~ 1.5 quality %.
In the manufacture method of the diet product that contain potassium chloride of the present invention, add and take that opportunity of the taste improving agent that above-mentioned marine alga zymolyte is active ingredient, there is no particular restriction.
Such as in fermented food etc., can add in the mother liquor before fermentation process, also can add in the intermediate product of fermentation procedure.In addition, also can be before and after the curing step of fermentate or its add midway.Concrete in cheese manufacture etc., above-mentioned marine alga zymolyte is compounded in its fermentation mother liquor, by fermentation, the operation such as slaking can manufacture natural cheese, and then, by this natural cheese through heating, soften, the operation such as stirring, cooling, moulding also can manufacture processed cheese.And, be not compounded in the fermentation mother liquor of natural cheese, but in manufacturing the operation of processed cheese, after heating, softening, add, also can manufacture processed cheese.
In addition, add potassium chloride to replace salt (sodium chloride) that containing in the diet product of salt etc. of saline taste is provided, can be pre-mixed sodium chloride, potassium chloride, above-mentioned marine alga zymolyte, using it as salt substitute for the manufacture of diet product; Also can be pre-mixed sodium chloride and above-mentioned marine alga zymolyte, that uses it for that the potassium chloride that is mixed forms contains in the manufacture for the diet product of salt.And, also can be pre-mixed potassium chloride and above-mentioned marine alga zymolyte, that uses it for that be mixed potassium chloride and/or sodium chloride forms contains in the manufacture for the diet product of salt.
In addition,, in the manufacture method of the diet product that contain potassium chloride of the present invention, further preferably add basic amino acid and/or basic peptide.As described basic amino acid, can preferably exemplify histidine, arginine, lysine and hydrochloride thereof, acetate, lactate, sulfate, nitrate, phosphate etc.In addition as basic peptide, can preferably exemplify anserine, carnosine, whale carnosine and hydrochloride thereof, acetate, lactate, sulfate, nitrate, phosphate etc.These may be used singly or two or more kinds thereof, more preferably two or more combinations.Concrete is for example, to can be used together the taste improving agent of the diet product that contain potassium chloride of recording in International Publication WO2006/114918 communique.As the addition of basic amino acid and/or basic peptide, take potassium chloride as 100 mass parts, be preferably added into 0.1 ~ 200 mass parts.
In the present invention, so-called " the diet product that contain potassium chloride " if the diet product that contain potassium chloride are not particularly limited, and can enumerate part salt with the diet product of the alternative minimizing salt content of potassium chloride etc.The diet product that preferably mass ratio of potassium chloride/sodium chloride is 5/95 ~ 80/20,5 ~ 80 quality % of the salt more preferably containing in target diet product are chlorinated the alternative diet product of potassium, and 40 ~ 60 quality % of the salt particularly preferably containing in diet product are chlorinated the alternative diet product of potassium.
And, as potassium chloride, if allow to add in food, be not particularly limited, for example, can be the refining potassium chloride of high-purity, in addition, can be also the thick product that contains other mineral matters such as sodium, calcium, magnesium.
Object lesson as the diet product that contain potassium chloride, for example, can exemplify the thin soy sauce in Japanese agricultural (JAS) specification, dense mouthful of soy sauce, dark soy sauce, sweet dew soy sauce, the common soy sauce such as bechamel, in addition, also can exemplify in these soy sauce and add Wei Sake (body リ ん), miso, other flavorings, acid flavoring, sweetening material, spices, soup-stock, the liquid quelites such as the soy sauce processed goods of extract class etc., and miso, salt, the flavoring classes such as flavoring, and use these flavorings 1) stirfried bean curd in hot sauce raw material, shredded pork with green pepper raw material, Dry fried shrimp raw material, lotus crab raw material, curry paste, half cooked foods such as stew thickener (シ チ ュ mono-Le ウ), 2) snack categories such as snacks, potato chips, rice cracker, 3) vegetable rice raw material, rice dumpling are used etc. and to be mixed the boiled rice foods such as meal raw material, roasting sushi with loose sushi, 4) curry, stew, soup, pasta baste, fried food, spring roll, burger, dumpling, steamed dumplings, beef rice batching, chicken egg meal batching, Chinese rice served with meat and vegetables on top batching, the Stewed Dish of fish, meat, vegetables etc., rent land such as boil at the cooked food, 5) barbecue dip, chafing dish bottom flavorings, Northeast liquor, the flour juice of Noodle, buckwheat flour, vermicelli etc., the flavouring juice of the flavouring juice of the Stewed Dish such as fish, meat, vegetables, salad baste, orange vinegar, natto, boils the flavouring juice (Shui Practice System product れ of product) etc. flavoring, 6) salty hand-pulled noodles, miso hand-pulled noodles, soy sauce hand-pulled noodles, soy sauce fried flour, salty fried flour, bean vermicelli, ground rice, pasta, noodle soup, Noodle, buckwheat flour, vermicelli and these the Noodles such as instant noodles, 7) salted vegetables, assorted sweet eight-treasure pickles, Japanese fragrant pine, aquatic products rare delicacies, the general processed food such as the processed goods of the aquatic products such as can, ham, sausage, meat.
As the object lesson of the diet product that contain potassium chloride, further enumerated fermented food etc.Be specially the fermented food of the minimizing salt content of using potassium chloride Substitute For Partial salt etc., for example, can exemplify fish sauce, above-mentioned miso, curing food, red shellfish, above-mentioned salted vegetables, fermented dairy product, fermentation meat product etc.Particularly preferably be widely used as alec and the miso of flavoring, fermented dairy product.
At this, so-called soy sauce refers to using the cereals such as soybean, wheat, rice and salt as raw material, at the liquid quelite of the effect bottom fermentation of aspergillus, clarification that slaking obtains, is to take the cereal soy sauce that vegetable protein is main body.On the other hand, so-called fish sauce refers to take seafood as raw material, and the fish fermented flavoring that protein is decomposed, liquefies and obtain by the autolytic enzyme containing in seafood internal organ, contains the abundant amino acid such as proteinogenous glutamic acid by seafood.Therefore, fish sauce is different from soy sauce, and fish sauce is not included in soy sauce.
As above-mentioned fermented dairy product, such as exemplifying as an example, as person of outstanding talent, reach the natural cheese such as cheese, card awns Bel cheese, cream cheese, Cheddar, blue cheese, farmer cheese (cottage cheese), by the processed cheese of reprocessing after the temporary transient dissolving of these natural cheese, margarine, fermentation butter as an example.
As above-mentioned fermentation meat product, such as exemplifying as an example as dry sausages such as Salome intestines, Juere sausage (ジ ュ mono-ア ソ mono-セ mono-ジ), peperonis; The semi dry sausages such as Thuringer sausage, Shi Huali intestines, the fragrant tripe of Mo Taitaila; The rural hams such as scotch ham, Westfall wheel ham, Smithfield ham, Italian Smoked ham.
Embodiment
For example the present invention is described more specifically below.And these examples not delimit the scope of the invention.
Production Example 1(marine alga zymolyte prepare one)
In 4000kg water, 60kg Micronized kelp end (cross 200 object particles and account for 90 quality %), 60kg undaria pinnitafida micropowder (crossing only 200 orders of 60 orders) tank filling, limit is warming up to 85 ℃ by water temperature, and steadily stir 30 minutes on limit.Then, water temperature in this tank is down to 50 ℃, then with respect to the quality of above-mentioned marine alga micropowder, drop into respectively the first cellulase that is derived from aspergillus niger (Aspergillus the niger) (trade name: " cellulase Y-2NC " of 2.5 quality %, Yakult pharmaceutical industries Co., Ltd. produces) and be derived from the second cellulase (trade name: " cellulase Onozuka12S ", the production of Yakult pharmaceutical industries Co., Ltd.) of Trichoderma viride (Trichoderma viride).Then steadily stir and carry out the enzymolysis of 2 hours.
After enzymolysis, the water temperature in tank is risen to 85 ℃, makes enzyme after inactivation, use 154 μ m(100 orders in 10 minutes) vibratory sieve filter, as its filtrate, obtain marine alga zymolyte.Afterwards, water temperature is down to 65 ℃, then with the amount of 1.0 quality %, drops into active carbon, stir 30 minutes, obtain charcoal treatment marine alga zymolyte.And then, with this marine alga zymolyte of diatomite filtration, remove residue, obtain the marine alga zymolyte of clarification.Then, spray drying treatment marine alga zymolyte, obtains the marine alga zymolyte of powdered.
The preparation one of Production Example 2(saline taste material)
By the addition shown in following table 1, prepare saline taste material.That is, the marine alga zymolyte of the powdered obtaining in the Production Example that is mixed 1, mixed material, obtains the saline taste material of embodiment 1.In addition, the marine alga zymolyte that is not mixed, and be mixed sodium glutamate and NaAsp, obtain the saline taste material of comparative example 1.And then the marine alga zymolyte that is not mixed, and the Thallus Laminariae (Thallus Eckloniae) extract powder that is mixed, obtain the saline taste material of comparative example 2.
Table 1
| Raw material (kg) | Embodiment 1 | Comparative example 1 | Comparative example 2 |
| Sodium chloride | 0.5 | 0.5 | 0.5 |
| Potassium chloride | 0.5 | 0.5 | 0.5 |
| Marine alga zymolyte | 0.009 | - | - |
| Sodium glutamate | - | 0.005 | - |
| NaAsp | - | 0.002 | - |
| Thallus Laminariae (Thallus Eckloniae) extract powder | - | - | 0.006 |
| Amount to | 1.009 | 1.007 | 1.006 |
The preparation of Production Example 3(saline taste material its two)
By the addition shown in following table 2, prepare saline taste material.That is, in the saline taste material obtaining in embodiment 1, add the fish peptide that contains basic amino acid and basic peptide, obtain the saline taste material of embodiment 2.And, fish peptide be take stripped tuna extract as raw material, with hydrochloric acid wash-out, be adsorbed on weak-acid ion exchange resin (DIAIONWK-40, Mitsubishi Chemical's production) after the basic amino acid on, neutralize and powdered, its composition consists of 80% salt, 4% anserine and 6% histidine as basic amino acid and basic peptide, 10% other compositions.
Table 2
| Raw material (kg) | Embodiment 2 |
| Sodium chloride | 0.5 |
| Potassium chloride | 0.5 |
| Marine alga zymolyte | 0.009 |
| Fish peptide | 0.001 |
| Amount to | 1.010 |
Test example 1(sensory evaluation one)
By six participants, respectively the embodiment 1,2 of preparation in Production Example 2 and Production Example 3 and the saline taste material of comparative example 1,2 are carried out to sensory evaluation, with regard to saline taste, bitter taste, astringent taste, peculiar smell, carry out level Four evaluation.About evaluating, as saline taste (◎: have strong sensation; Zero: feel; △: slightly feel; *: saline taste insentience, but take sodium chloride/potassium chloride=1/1(W/W) is △); Bitter taste, astringent taste and peculiar smell (◎: almost/do not feel completely; Zero: do not feel; △: slightly feel; *: have strong sensation), prevailing view is summarized in following table 3.
Table 3
| Saline taste | Bitter taste, astringent taste | Peculiar smell | |
| Embodiment 1 | ○ | ◎ | ◎ |
| Comparative example 1 | ○ | △ | × |
| Comparative example 2 | ○ | △ | △ |
| Embodiment 2 | ◎ | ◎ | ◎ |
Its result, the saline taste material of embodiment 1 is not felt from the peculiar smell of the marine alga zymolyte being mixed, and can suppress bitter taste, the astringent taste of potassium chloride.On the other hand, the be mixed sodium glutamate of main component of sea-tangle taste and the saline taste material of the comparative example of NaAsp 1, can feel peculiar smell from these taste compositions strongly, and produce new peculiar smell.In addition, the saline taste material of the comparative example 2 of the Thallus Laminariae (Thallus Eckloniae) extract powder that is mixed, although how much there is the effect that suppresses bitter taste, astringent taste, can feel peculiar smell from Thallus Laminariae (Thallus Eckloniae) extract powder strongly, also unsatisfactory as saline taste material.In addition, added in the embodiment 2 of fish peptide, do not felt peculiar smell, can suppress bitter taste, the astringent taste of potassium chloride, compared and can further strengthen saline taste with embodiment 1.
The preparation of Production Example 4(marine alga zymolyte its two)
As marine alga raw material, only use Micronized kelp, except use the enzyme shown in each hurdle of following table 4 as enzyme, identical with Production Example 1, the marine alga zymolyte of preparation embodiment 3 ~ 10.
Table 4
Test example 2(sensory evaluation its two)
In having dissolved the aqueous solution of 0.5 quality % salt, 0.5 quality % potassium chloride, add the marine alga zymolyte that dissolves the embodiment 3 ~ 10 obtaining in 0.009 quality % Production Example 4, by six participants, respectively the aqueous solution obtaining is carried out to sensory evaluation.With regard to saline taste, bitter taste, astringent taste, peculiar smell, carry out level Four evaluation.Evaluation criterion is, as saline taste (◎: have strong sensation; Zero: feel; △: slightly feel; *: insentience, but sodium chloride/potassium chloride=1/1(W/W) saline taste be △); Bitter taste, astringent taste and peculiar smell (◎: almost/complete insentience; Zero: insentience; △: slightly feel; *: have strong sensation), a plurality of suggestions are summarized in following table 5.
Table 5
| Saline taste | Bitter taste, astringent taste | Peculiar smell | |
| Embodiment 3 | ○ | ◎ | ◎ |
| Embodiment 4 | ○ | ◎ | ○ |
| Embodiment 5 | ○ | ◎ | ◎ |
| Embodiment 6 | ○ | ○ | ○ |
| Embodiment 7 | ○ | ◎ | ◎ |
| Embodiment 8 | ○ | ○ | ○ |
| Embodiment 9 | ○ | ○ | ○ |
| Embodiment 10 | ○ | ○ | ○ |
The result of sensory evaluation, knownly as enzyme, use respectively cellulase, dextranase, pectase, alginate lyase, mannase or protease, by process the marine alga zymolyte obtaining with these enzymes, do not feel the peculiar smell of marine alga zymolyte self, can suppress bitter taste, astringent taste and the peculiar smell of potassium chloride.
The preparation of Production Example 5(marine alga zymolyte its three)
The raw material of recording in using each hurdle of following table 6 as marine alga, identical with Production Example 1, the marine alga zymolyte of preparation embodiment 11 ~ 13.
Table 6
Test example 3(sensory evaluation its three)
To having dissolved in the aqueous solution of 0.5 quality % salt, 0.5 quality % potassium chloride, add the marine alga zymolyte that dissolves the embodiment 11 ~ 13 obtaining in 0.009 quality % Production Example 5, by six participants, respectively the aqueous solution obtaining is carried out to sensory evaluation, with regard to saline taste, bitter taste, astringent taste, peculiar smell, carry out level Four evaluation.About evaluating, as saline taste (◎: have strong sensation; Zero: feel; △: slightly feel; *: insentience, but sodium chloride/potassium chloride=1/1(W/W) saline taste be △); Bitter taste, astringent taste and peculiar smell (◎: almost/complete insentience; Zero: insentience; △: slightly feel; *: have strong sensation), a plurality of suggestions are summarized in following table 7.
Table 7
| Saline taste | Bitter taste, astringent taste | Peculiar smell | |
| Embodiment 11 | ○ | ◎ | ◎ |
| Embodiment 12 | ○ | ○ | ◎ |
| Embodiment 13 | ○ | ○ | ◎ |
The result of sensory evaluation, can think that undaria pinnitafida that three kinds of different marine algas all suppress the bitter taste of potassium chloride, peculiar smell, particularly brown algae suppresses bitter taste, the peculiar smell of potassium chloride most.
Production Example 6(miso one)
By the boiling of 1.2kg soybean, cooling, smash to pieces, add 1kg to go out song, 330g sodium chloride, 286g potassium chloride and 390ml water, use kind of a miso (miso yeast), culture yeasts, with the conventional method slaking of fermenting.After fermentation slaking, add the marine alga zymolyte obtaining in 6.3g Production Example 1, obtain the rice miso of 4kg embodiment 14.And in this manufacturing process, can not produce addling or fermenting the problem such as bad in brewageing.
Production Example 7(miso its two)
By the boiling of 1.2kg soybean, cooling, smash to pieces, add 1kg to go out the marine alga zymolyte obtaining in song, 330g sodium chloride, 286g potassium chloride, 390ml water and 6.3g Production Example 1, use bacterial classification miso, culture yeasts, with the conventional method slaking of fermenting, obtain the rice miso of 4kg embodiment 15.And in ，Ben manufacturing process, can not produce addling or fermenting the problem such as bad in brewageing.
Production Example 8(miso its three)
By the boiling of 1.2kg soybean, cooling, smash to pieces, add 1kg to go out song, 324g sodium chloride, 286g potassium chloride and 390ml water, use bacterial classification miso, culture yeasts, with the conventional method slaking of fermenting.After fermentation slaking, add the marine alga zymolyte, the 7.5g fish peptide (containing 6g sodium chloride, the 450mg histidine as basic amino acid/basic peptide, 400mg anserine) that in 6.3g Production Example 1, obtain, obtain the rice miso of 4kg Production Example 16.And what fish peptide was used is to take stripped tuna extract as raw material, with hydrochloric acid wash-out, be adsorbed on after the basic amino acid on weak-acid ion exchange resin (DIAION WK-40, Mitsubishi Chemical produces) product of neutralization powdered.And in ，Ben manufacturing process, can not produce addling or fermenting the problem such as bad in brewageing.
Production Example 9(miso its four)
In Production Example 6, identical with Production Example 6 except not adding marine alga zymolyte, obtain 4kg comparative example 3 rice miso.And in ，Ben manufacturing process, can not produce addling or fermenting the problem such as bad in brewageing.
Test example 4(sensory evaluation its four)
The rice miso of test-meal embodiment 14 ~ 16, comparative example 3, all has the saline taste equal with common miso, but does not use the rice of the comparative example 3 of marine alga zymolyte strongly to feel the bitter taste being brought by potassium chloride in miso.On the other hand, all the have no way of problem of the bitter taste that potassium chloride brings of the rice miso of embodiment 14 ~ 16, the bitter taste that the rice miso of embodiment 16 is brought by potassium chloride is minimum, has good local flavor.
Embodiment 17(fish sauce)
After 7kg Japan anchovy is cleaned with physiological saline, in meat grinder, make meat stuffing, add the marine alga zymolyte obtaining in 1.8kg sodium chloride, 1.56kg potassium chloride, 0.04kg Production Example 1, by conventional method, obtain fish sauce.The fish sauce that test-meal obtains, has sufficient saline taste, and the bitter taste of imperceptible potassium chloride.
Embodiment 18(cheese one)
1kg is soaked after 8 hours according to the curdled milk of conventional method preparation by lactogenesis in the salt solution that contains 16 quality % sodium chloride, 5 quality % potassium chloride, carry out the slaking of 90 days, obtain the natural cheese of 970g.This natural cheese is heated to 85 ℃, make it softening, add after emulsifying agent, add while stirring the marine alga zymolyte obtaining in 12g sodium chloride, 1.5g Production Example 1, cooling, moulding, obtains processed cheese.This processed cheese has with existing processed cheese compares the local flavor not being any change.
Embodiment 19(cheese its two)
Similarly to Example 18, the natural cheese of 500g is heated to 85 ℃, make it softening, add after emulsifying agent, stir on limit, limit adds marine alga zymolyte and the 15g fish peptide (containing 12g sodium chloride, the 900mg histidine as basic amino acid/basic peptide, 800mg anserine) obtaining in 1.5g Production Example 1, and cooling, moulding, obtains processed cheese.And what fish peptide was used is to take stripped tuna extract as raw material, with hydrochloric acid wash-out, be adsorbed on after the basic amino acid on weak-acid ion exchange resin (DIAIONWK40, Mitsubishi Chemical produces) product of neutralization powdered.This processed cheese has with existing processed cheese compares the local flavor not being any change, and has further reduced the bitter taste being brought by potassium chloride than the processed cheese obtaining in embodiment 18.
Embodiment 20(soy sauce)
By full nitrogen (T-N) content, be 1.7%(w/w) soy sauce dilute with water, obtain 1.2%(w/w) T-N, 9.2%(w/w) the soy sauce dilution product of salinity.Take these soy sauce dilution product as basis, add the marine alga zymolyte obtaining in Production Example 1 and make its content reach 0.2 quality %.The soy sauce processed goods obtaining is carried out to sensory evaluation, and it has the not a halfpenny the worse local flavor of comparing with the soy sauce of raw material.
Claims (4)
1. the application with being selected from that one or more enzyme in cellulase, dextranase, pectase, alginate lyase, mannase and protease carries out enzymolysis to marine alga and aspect the taste of the diet product that the marine alga zymolyte that obtains contains potassium chloride as the taste improving agent of active ingredient in improvement, it is characterized in that, in the described diet product that contain potassium chloride, the mass ratio of potassium chloride/sodium chloride is 5/95～80/20; The potassium chloride containing in the total raw material of the described diet product that contain potassium chloride of take is 100 mass parts, adds the above-mentioned marine alga zymolyte of 0.1～200 mass parts.
2. the application of taste improving agent as claimed in claim 1, is characterized in that, described marine alga zymolyte is that the chippy marine alga of enzymolysis obtains, and the marine alga after this pulverizing was that 200 object particles are more than 90 quality %.
3. the application of taste improving agent as claimed in claim 1, is characterized in that, described marine alga zymolyte is that enzymolysis carried out the marine alga that swelling processes and obtains, and it is to carry out in more than 50 ℃ warm water or hot water that described swelling is processed.
4. the application of taste improving agent as claimed in claim 1, is characterized in that, described marine alga zymolyte is that one or more the marine alga that enzymolysis is selected from brown algae, red algae and green algae obtains.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010-009655 | 2010-01-20 | ||
| JP2010009655 | 2010-01-20 | ||
| PCT/JP2010/068033 WO2011089764A1 (en) | 2010-01-20 | 2010-10-14 | Taste-improving agent for potassium-chloride-containing foods and beverages and process for producing potassium-chloride-containing foods and beverages |
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| CN102711520A CN102711520A (en) | 2012-10-03 |
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| JP (1) | JP5901294B2 (en) |
| CN (1) | CN102711520B (en) |
| HK (1) | HK1172515A1 (en) |
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| CA2831083C (en) * | 2011-03-29 | 2016-07-05 | Nestec S.A. | Nutritional compositions having reduced sodium content and methods for making same |
| CN103054155B (en) * | 2013-01-31 | 2015-02-04 | 中国烟草总公司郑州烟草研究院 | Application of ulva water extract in cigarette |
| CN103251021A (en) * | 2013-05-09 | 2013-08-21 | 许昌学院 | Seaweed extract low-salt instant noodle sauce |
| JP6785048B2 (en) * | 2016-03-28 | 2020-11-18 | 日清食品ホールディングス株式会社 | Manufacturing method of non-fried instant noodles |
| CN105831683B (en) * | 2016-03-30 | 2018-12-28 | 吴敏浩 | A kind of purpose compound flavour enhancer and preparation method thereof |
| TWI723161B (en) * | 2016-05-16 | 2021-04-01 | 日商興人生命科學股份有限公司 | Salt enhancement method |
| CN106038704A (en) * | 2016-05-25 | 2016-10-26 | 吴敏浩 | Composition for inhibiting food digestion and absorption as well as preparation method and application of composition |
| JP6998804B2 (en) * | 2018-03-16 | 2022-01-18 | 日清食品ホールディングス株式会社 | Saltiness enhancer and saltiness enhancer method |
| JP7217499B2 (en) * | 2018-09-28 | 2023-02-03 | 焼津水産化学工業株式会社 | Kelp extract and method for producing the same, seasoning containing kelp extract, method for improving flavor of food and drink |
| CN109198583B (en) * | 2018-10-19 | 2022-02-22 | 广州暨南生物医药研究开发基地有限公司 | Seaweed source low sodium salt suitable for hypertension patients and preparation method thereof |
| CN109170804B (en) * | 2018-10-19 | 2022-02-22 | 广州暨南生物医药研究开发基地有限公司 | Microalgae polysaccharide low-sodium salt suitable for hypertension patients and preparation method thereof |
| CN109601960A (en) * | 2019-01-30 | 2019-04-12 | 上海交通大学 | It is a kind of addition carragheen without bitter taste Cardia Salt and the preparation method and application thereof |
| CN111041013B (en) * | 2019-12-31 | 2020-11-17 | 潍坊麦卡阿吉生物科技有限公司 | Algin lyase or pectinase and application thereof in cooperative degradation of brown algae |
| CN117617478A (en) * | 2023-11-13 | 2024-03-01 | 哈尔滨理工大学威海研究院 | Natural flavor enhancer for pinus koraiensis and preparation method thereof |
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- 2010-10-14 CN CN201080061995.2A patent/CN102711520B/en not_active Expired - Fee Related
- 2010-10-14 JP JP2011550791A patent/JP5901294B2/en active Active
- 2010-10-14 WO PCT/JP2010/068033 patent/WO2011089764A1/en active Application Filing
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| JP4108357B2 (en) * | 2002-04-11 | 2008-06-25 | 大阪瓦斯株式会社 | Water pressure massage device |
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| WO2011089764A1 (en) | 2011-07-28 |
| HK1172515A1 (en) | 2013-04-26 |
| CN102711520A (en) | 2012-10-03 |
| JPWO2011089764A1 (en) | 2013-05-20 |
| JP5901294B2 (en) | 2016-04-06 |
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