CN1083318A - 含赖氨酸的无金属和金属含量低的盐替代品 - Google Patents
含赖氨酸的无金属和金属含量低的盐替代品 Download PDFInfo
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- CN1083318A CN1083318A CN93116214A CN93116214A CN1083318A CN 1083318 A CN1083318 A CN 1083318A CN 93116214 A CN93116214 A CN 93116214A CN 93116214 A CN93116214 A CN 93116214A CN 1083318 A CN1083318 A CN 1083318A
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- Prior art keywords
- salt
- lysine
- sodium
- chlorion
- butanedioic acid
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- 150000003839 salts Chemical class 0.000 title claims abstract description 77
- 239000004472 Lysine Substances 0.000 title claims abstract description 37
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 title claims abstract description 28
- WURBVZBTWMNKQT-UHFFFAOYSA-N 1-(4-chlorophenoxy)-3,3-dimethyl-1-(1,2,4-triazol-1-yl)butan-2-one Chemical compound C1=NC=NN1C(C(=O)C(C)(C)C)OC1=CC=C(Cl)C=C1 WURBVZBTWMNKQT-UHFFFAOYSA-N 0.000 title description 2
- 229910052751 metal Inorganic materials 0.000 title description 2
- 239000002184 metal Substances 0.000 title description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 68
- 239000011734 sodium Substances 0.000 claims abstract description 38
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 34
- 229960005137 succinic acid Drugs 0.000 claims abstract description 34
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 30
- 241000370738 Chlorion Species 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 229910052700 potassium Inorganic materials 0.000 claims abstract description 14
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000011591 potassium Substances 0.000 claims abstract description 9
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 8
- 235000018977 lysine Nutrition 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 8
- 229910052739 hydrogen Inorganic materials 0.000 claims description 7
- -1 Cl or I or F Chemical class 0.000 claims description 6
- WPLOVIFNBMNBPD-ATHMIXSHSA-N subtilin Chemical group CC1SCC(NC2=O)C(=O)NC(CC(N)=O)C(=O)NC(C(=O)NC(CCCCN)C(=O)NC(C(C)CC)C(=O)NC(=C)C(=O)NC(CCCCN)C(O)=O)CSC(C)C2NC(=O)C(CC(C)C)NC(=O)C1NC(=O)C(CCC(N)=O)NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C1NC(=O)C(=C/C)/NC(=O)C(CCC(N)=O)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)CNC(=O)C(NC(=O)C(NC(=O)C2NC(=O)CNC(=O)C3CCCN3C(=O)C(NC(=O)C3NC(=O)C(CC(C)C)NC(=O)C(=C)NC(=O)C(CCC(O)=O)NC(=O)C(NC(=O)C(CCCCN)NC(=O)C(N)CC=4C5=CC=CC=C5NC=4)CSC3)C(C)SC2)C(C)C)C(C)SC1)CC1=CC=CC=C1 WPLOVIFNBMNBPD-ATHMIXSHSA-N 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 229910052736 halogen Inorganic materials 0.000 claims description 4
- 229910052801 chlorine Inorganic materials 0.000 claims description 3
- 239000001384 succinic acid Substances 0.000 claims description 3
- 229910052731 fluorine Inorganic materials 0.000 claims description 2
- 150000002367 halogens Chemical class 0.000 claims description 2
- 229910052740 iodine Inorganic materials 0.000 claims description 2
- KDXKERNSBIXSRK-RXMQYKEDSA-N D-lysine Chemical compound NCCCC[C@@H](N)C(O)=O KDXKERNSBIXSRK-RXMQYKEDSA-N 0.000 claims 1
- 210000002318 cardia Anatomy 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 abstract description 81
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 31
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 abstract description 20
- 239000011780 sodium chloride Substances 0.000 abstract description 20
- 239000001103 potassium chloride Substances 0.000 abstract description 16
- 235000011164 potassium chloride Nutrition 0.000 abstract description 16
- 235000019640 taste Nutrition 0.000 abstract description 12
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 31
- 229960003646 lysine Drugs 0.000 description 28
- 239000007787 solid Substances 0.000 description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 13
- 239000000243 solution Substances 0.000 description 9
- 235000019766 L-Lysine Nutrition 0.000 description 8
- BVHLGVCQOALMSV-JEDNCBNOSA-N L-lysine hydrochloride Chemical compound Cl.NCCCC[C@H](N)C(O)=O BVHLGVCQOALMSV-JEDNCBNOSA-N 0.000 description 8
- 150000001875 compounds Chemical class 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000000460 chlorine Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 229910001415 sodium ion Inorganic materials 0.000 description 6
- 159000000000 sodium salts Chemical class 0.000 description 6
- HZRUTVAFDWTKGD-JEDNCBNOSA-N (2s)-2,6-diaminohexanoic acid;hydrate Chemical compound O.NCCCC[C@H](N)C(O)=O HZRUTVAFDWTKGD-JEDNCBNOSA-N 0.000 description 5
- 229960002306 lysine monohydrate Drugs 0.000 description 5
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 5
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000000909 electrodialysis Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000036571 hydration Effects 0.000 description 3
- 238000006703 hydration reaction Methods 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 210000000056 organ Anatomy 0.000 description 3
- 229910001414 potassium ion Inorganic materials 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 3
- 229940074404 sodium succinate Drugs 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001450 anions Chemical class 0.000 description 2
- BOFNEFKSMURYOG-JEDNCBNOSA-N butanedioic acid;(2s)-2,6-diaminohexanoic acid Chemical compound OC(=O)CCC(O)=O.NCCCC[C@H](N)C(O)=O BOFNEFKSMURYOG-JEDNCBNOSA-N 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 208000025371 Taste disease Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000003862 amino acid derivatives Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003957 anion exchange resin Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 125000001309 chloro group Chemical group Cl* 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- CVOQYKPWIVSMDC-UHFFFAOYSA-L dipotassium;butanedioate Chemical compound [K+].[K+].[O-]C(=O)CCC([O-])=O CVOQYKPWIVSMDC-UHFFFAOYSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-M glutaminate Chemical compound [O-]C(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-M 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 150000002431 hydrogen Chemical class 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229960005337 lysine hydrochloride Drugs 0.000 description 1
- 150000002669 lysines Chemical class 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- JKQOBWVOAYFWKG-UHFFFAOYSA-N molybdenum trioxide Chemical compound O=[Mo](=O)=O JKQOBWVOAYFWKG-UHFFFAOYSA-N 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Substances [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- KKCBUQHMOMHUOY-UHFFFAOYSA-N sodium oxide Chemical compound [O-2].[Na+].[Na+] KKCBUQHMOMHUOY-UHFFFAOYSA-N 0.000 description 1
- 229910001948 sodium oxide Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C55/00—Saturated compounds having more than one carboxyl group bound to acyclic carbon atoms
- C07C55/02—Dicarboxylic acids
- C07C55/10—Succinic acid
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C229/00—Compounds containing amino and carboxyl groups bound to the same carbon skeleton
- C07C229/02—Compounds containing amino and carboxyl groups bound to the same carbon skeleton having amino and carboxyl groups bound to acyclic carbon atoms of the same carbon skeleton
- C07C229/04—Compounds containing amino and carboxyl groups bound to the same carbon skeleton having amino and carboxyl groups bound to acyclic carbon atoms of the same carbon skeleton the carbon skeleton being acyclic and saturated
- C07C229/26—Compounds containing amino and carboxyl groups bound to the same carbon skeleton having amino and carboxyl groups bound to acyclic carbon atoms of the same carbon skeleton the carbon skeleton being acyclic and saturated having more than one amino group bound to the carbon skeleton, e.g. lysine
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
含赖氨酸，氯离子和琥珀酸并且赖氨酸的mol
浓度大于氯离子或琥珀酸的盐具有盐味，使其可作食
用盐替代品和增味剂，当然也可制成除赖氨酸，氯离
子和琥珀酸而外还含钠或钾的低钠和低钾盐。
Description
本发明涉及盐替代品，尤其是具有盐味和香味并可用来代替食用盐（NaCl）的新氨基酸衍生物。
现有盐替代品试图模仿氯代钠的味道和外观，其中Nu-SaltR（Cumberland Packing Corp.，USA）含氯化钾，No-SaltR（RCN Products，U S A）也含氯化钾，Lite SaltR（Morton Intenateonal）为氯化钠和氯化钾的50∶50混合物，而另一产品Papa DashTM（Alberto Culver，USA）含麦芽糖糊精，NaCl和碘化钾。含钾产品有或味和金属味，因此用途极有限。
虽然没有盐替代品，但常可将增味剂如谷氨酸-盐和肌苷酸钠加入各种食品配方以提高加盐食品的咸度。不过，这些物料没盐味。
已多方努力开发象氯化钠那样有盐味并可增加香味的有机产品。
US3015567（Hause et al.）说明了L-赖氨酸琥珀酸盐，L-赖氨酸琥珀酸氢盐和L-赖氨酸己二酸氢盐等化合物“具有可达到要求盐味并且加入食品后可提高食品香味的独特性能”，但因有机酸和无机酸组合而达到的高酸度使这些化合物不能用作食用盐替代 品，因此虽然该专利期限已过，但这些化合物仍未能用作盐替代品。
目前仍要求开发没有食用盐或现有食用盐替代品的缺点的盐替代品。
本发明目的是提出有盐味并能提高香味的化合物。
本发明另一目的是提出无钠和无钾盐以及低钠和低钾盐及其混合物，其盐味浓，香味宜人。
已发现，含各种mol比的L-赖氨酸，琥珀酸和氯离子的独特无钠和无钾盐具有要求的盐味，这是出人意料的，因为按Hause etal.的专利所述，将L-赖氨酸（甜味氨基酸）与琥珀酸（酸味酸）以1∶1或2∶1的mol比混合时会得到具有酸味，但盐味并不太浓的盐。
仅含L-赖氨酸，氯离子和琥珀酸的无钠和无钾盐咸度类似于氯化钠的咸度，但没有导致人患高血压的钠。
本发明优选无钠和无钾盐中含L-赖氨酸，氯离子和琥珀酸，其mol比为2∶1∶1或4∶3∶2或8∶3∶4或8∶5∶4或16∶7∶8或32∶5∶16，所有这些盐中赖氨酸分子数量均大于氯离子或琥珀酸分子。
本发明优选低钠和低钾盐中除钠或钾离子而外还含L-赖氨酸，氯离子和琥珀酸，其mol比为2∶1∶1或4∶3∶2或8∶3∶4或8∶5∶4或16∶7∶8或32∶5∶16，这些复合物中钠浓度（一钠4.3wt%，二钠8.6wt%）低于氯化钠（39+%）或谷氨酸一钠盐
MSG（12+%）。优选复合物含赖氨酸，氯离子，琥珀酸和钠，其mol比为8∶5∶4∶1，其中仅含1.22wt%钠，但盐味很浓。而且，低钾盐中具有类似的低钾浓度。除一钠盐和一钾盐之外，还可制成二，三或多钠或钾盐，并且必要时可制成加碘盐，即一或多个HCl由HI代替。
本发明盐可表示如下：
其中n为1-16，Y为H，Na或K并可相同或不同，而X为OH或卤素如Cl或F并且至少一个X为Cl，但不是所有X为Cl。
这种离子复合物形态表明该复合物可按其组分mol比制成，图示单元数一般为1-16并表示加2-32个赖氨酸分子。每一图示单元由mol比为2∶1的赖氨酸和琥珀酸组成，并要求其余阳离子Y和阴离子X在干燥过程中保持适当pH并保持电荷中性。符号Y代表阳离子H，Na和K。无碱金属盐可用琥珀酸和赖氨酸制成，此时所有Y为H。若要求配制无钠盐，则加入一定量钾离子以代替一些
质子。n为16时，可制成钾最低量为含1个钾原子/32个赖氨酸分子的盐，以图示质量计该盐含0.27wt%钾。另一方面，当n为16时，又可制成钾最大量为含32个钾原子/32个赖氨酸分子的盐，以图示质量计该盐含8.8wt%钾。用钠离子代替质子，也可制成含钠盐，可制成钠最低量为1个钠离子/32个赖氨酸分子的盐，以图示质量计该盐含0.28wt%钠，也可制成钠最大量为32个钠离子/32个赖氨酸分子的盐，以图示质量计该盐含9.1wt%钠。
阴离子X-一般为氢氧根OH，已发现本发明盐的器官感觉特性是从甜到咸到酸，而用卤离子Cl-，I-或F-之一代替氢氧根即可调整器官感觉特性。n为16时，最少可将1个卤离子/32个赖氨酸分子加入式中，而最多可加入31个氯离子/32个赖氨分子。加32个氯离子就代替了所有氢氧根，就得到不符合要求的酸味。
还确定在盐干燥过程中会出现各种水合状态，其中赖氨酸一氢氯化物，赖氨酸一水合物和琥珀酸钠均作为水合物存在。还发现水合的水分子数量取决于式中氯原子，钠离子和琥珀酸分子数量，其中可达到1-3个水合水分子/图示单元。
本发明盐易于用常见成盐法或在L-赖氨酸一氢氯化物用作赖氨酸源时用常见的电渗析法使其中的氯含量降低而制成本发明盐。
除作为盐替代品而外，本发明盐还因琥珀酸的性质而可作为保存剂。
本发明盐上述及其它优点见于以下优选实施方案。
优选无钠和无钾盐中含L-赖氨酸，氯离子和琥珀酸，其mol比为2∶1∶1，4∶∶2，8∶3∶4，8∶5∶4，16∶7∶8和32∶5∶16，可方便地将L-赖氨酸一氢氯化物和L-赖氨酸一水合物溶于水并向溶液中加琥珀酸而制成这些盐，溶液在炉中干燥直到溶液冷却到室温下开始形成固体为止，而且必要时可将固体粉碎而得自由流动粉。
优选低钠或低钾盐中含L-赖氨酸，氯离子，琥珀酸以及钠或钾，其mol比为2∶1∶1∶1，4∶3∶2∶1，8∶5∶4∶1，8∶3∶4∶1，16∶7∶8∶1和32∶5∶16∶1，可将L-赖氨酸一水合物溶于水，加盐酸，琥珀酸二钠盐或琥珀酸二钾盐和琥珀酸而制成这些盐，而且必要时可用氢氧化钠或氢氧化钾调为要求mol比。
以下实施例说明本发明盐的制备方法。
实施例1
制备2∶1∶1盐
将10gL-赖氨酸一氢氯化物和8.95gL-赖氨酸一水合物溶于25ml水中，加6.5g琥珀酸并使其溶解，溶液然后在110℃炉中干燥直到冷却到室温时开始形成固体为止。15-30分钟后室温下形成固体并收集起来。
实施例2
制备2∶1∶1盐
重复例1，其中用17.9gL-赖氨酸和8.95g浓盐酸作为L-赖
氨酸和氯离子源。
实施例3
制备2∶1∶1盐
将20%L-赖氨酸一氢氯化物溶液进行常见电渗析处理，使氯含量从19.4wt%固体降至9.7wt%固体。以1mol琥珀酸/2molL-赖氨酸的比例加入琥珀酸。〔L-赖氨酸的确定方法是37℃下将0.2ml溶液和2.0ml2%（水合）茚三酮加热15分钟，500nm下分光光度分析确定红色并与L-赖氨酸标准比较〕。然后按例1干燥溶液并收集固体。
实施例4
制备2∶1∶1（钠）盐
将12gL-赖氨酸一水合物溶于20ml已加6.0ml浓盐酸的水中，再加2.964g琥珀酸二钠盐以中和一些过量的盐酸并混入2.16g琥珀酸直到泡腾停止并且所有固体溶解为止。溶液在110℃炉中干燥直到冷却到室温时开始形成固体为止。15-30分钟后，形成固体并收集起来。
实施例5
制备2∶1∶1（钠）盐
将L-赖氨酸氢氯化物进行常规电渗析，使氯含量从19.4wt%固体降为9.7wt%固体固体，用氢氧化钠或氯化钠将钠浓度调为500meq钠/molL-赖氨酸，琥珀酸以1mol琥珀酸/2molL-赖氨酸
的比例加入，然后按例1干燥所得溶液并收集固体。
同样可制成各组分为其它mol比的盐。
用于制备盐的所有组分均易得到。
L-赖氨酸为市售基本氨基酸，而赖氨酸一水合物和赖氨酸氢氯化物可从各种途径获得（如从Ajinomoto，Degussa，ADM和Bio Kyowa，Inc.获得）。
琥珀酸也可从各种途径得到，也可用马来酸酑合成得到或经过发酵而得，已证明可在调味品中作为食品添加剂，也可有限地用作食品酸化剂，但不象柠檬酸，乳酸，苹果酸和富马酸那样应用广泛，而且可在各种发酵食品如酱油，甜浆和清酒中作为添加剂，也可用琥珀酸钠作为降低酸度的缓冲剂而制成盐。
表1中将本发明盐和现有盐性能进行了比较，其中用所示比例使L-赖氨酸，氯离子，琥珀酸及必要时的钠或钾离子mol比定量，如4∶3∶2指盐中的1mol赖氨酸一水合物，3/4molHCl和1/2mol琥珀酸。表1列出水溶液的pH以及各种盐在食品中经器官感觉评价而确定的味道。
本发明盐还可作为钠百分含量不高的增味剂，如谷氨酸一钠盐增味剂含12.5wt%钠，而本发明赖氨酸琥珀酸盐HCl的一钠盐增味剂仅含4.5wt%钠。
盐的另一制备方法中用赖氨酸一氢氯化物，这是最便宜的原料，但将琥珀酸直接加入该物料中所得盐太酸，而消除其酸度的办 法可有以下几种：
1.若要求无钠盐，就必须去除最多1/2molHCl/mol赖氨酸，用电渗析法即可达到这一点，其中分别在碱和酸室中制成无水合物的碱和盐酸。这样应用电渗析法可达到正确的赖氨酸Cl/赖氨酸OH之比并产生HCl。也可用常规电渗析法达到正确的赖氨酸Cl/赖氨酸OH之比。另一方面，也可用阴离子交换树脂从赖氨酸一氢氯化物中去除1/2当量氯化物。
2.若要求一钠盐，加琥珀酸钠和琥珀酸或用NaOH和琥珀酸即可容易地配制成该物料。
加1.548磅NaCl/1.548磅盐8∶3∶4即可制成最高含19.7%钠的Lite SaltR（50∶50NaCl∶KCl）替代品。在低盐用途（即干酪，快餐，肉，调味品，香料，花生酱和酱油）中可配入最多10wt%一钠盐。
除了直接作为食用盐的替代品而外，本发明的其它潜在用途是作为增味剂，食品添加剂和药物成分，而进一步的应用可基于例如盐的可溶性以及可与油脂，油，蛋白和调味化合物结合的氨基和羧酸根的官能度。这些盐也可代替NaCl而用于谷物，汤，沙拉调料，快餐，碳酸饮料，酱油，腌制产品，果仁产品，烤制品，蔬菜罐头，肉汁，肉，肉制品，婴儿食品，干酪，酪农干酪和调味料中，还可用来改善已配制食品的微波加工性。必要时还可将碘和矿物质以及防结块剂加入盐中。
本专业人员可清楚地看出，在本发明范围内，还可作出各种改进和变化，因此本发明范围应如权利要求书所述。
Claims (21)
1、下式盐：
其中n为1-16，Y为H，Na或K并可相同或不同，而X为OH或卤素如Cl或I或F，其中至少1个，但不是全部X为Cl。
2、权利要求1的盐，其中Y仅为H。
3、权利要求1的低钠盐，其中Y选自H和Na，至少1个Y为Na并且钠的重量百分比为0.25-9.1%。
4、权利要求1的无钠盐，其中Y为H或K并且钾的重量百分比为0.25-8.8%。
5、权利要求1的盐，其中n为2，Y仅为H并且2个X为OH，另2个X为Cl。
6、权利要求1的盐，其中n为4，Y仅为H并且3个X为OH，另5个X为Cl。
7、权利要求1的盐，其中n为4，Y仅为H并且5个X为OH，另3个X为Cl。
8、权利要求1的盐，其中图示1个单元中至少1个Y为Na并且其余为H。
9、权利要求1的盐，其中图示1个单元中至少1个Y为K并且其余为H。
10、权利要求1的盐，其中有1-3个水合水分子。
11、权利要求1的盐，其中图示1个单元中至少可1个X为I。
12、含权利要求1所述盐的食用盐替代品。
13、含权利要求1所述盐的食品。
14、含权利要求1所述盐的增味剂。
15、组合物，其中包括赖氨酸，氯离子和琥珀酸，该组合物中所含赖氨酸分子数大于氯离子或琥珀酸分子数。
16、权利要求15的组合物，其中赖氨酸，氯离子和琥珀酸mol比为约2∶1∶1。
17、权利要求15的组合物，其中赖氨酸，氯离子和琥珀酸mol比为约8∶3∶4。
18、权利要求10的组合物，其中还含Na或K。
19、权利要求17的组合物，其中还含Na或K。
20、含权利要求15所述的组合物作为基本成分的食用盐替代品或增味剂。
21、权利要求15的组合物，其中赖氨酸选自L-赖氨酸，D-赖氨酸和DL-赖氨酸。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US925,722 | 1978-07-18 | ||
| US07/925,722 US5229161A (en) | 1992-08-04 | 1992-08-04 | Metal free and low metal salt substitutes containing lysine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1083318A true CN1083318A (zh) | 1994-03-09 |
Family
ID=25452142
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93116214A Pending CN1083318A (zh) | 1992-08-04 | 1993-08-04 | 含赖氨酸的无金属和金属含量低的盐替代品 |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US5229161A (zh) |
| EP (1) | EP0582036B1 (zh) |
| JP (1) | JPH0816088B2 (zh) |
| KR (1) | KR100288475B1 (zh) |
| CN (1) | CN1083318A (zh) |
| AT (1) | ATE138789T1 (zh) |
| DE (1) | DE69302970T2 (zh) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113040365A (zh) * | 2021-04-21 | 2021-06-29 | 塔里木大学 | 低盐复合腌制剂、风干羊肉及其制备方法 |
Families Citing this family (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5618467A (en) * | 1993-11-18 | 1997-04-08 | Michigan Biotechnology Institute | Luminescent materials, phosphors and compositions containing such phosphors |
| US5464651A (en) * | 1993-11-18 | 1995-11-07 | Michigan Biotechnology Institute | Phosphors, compositions containing such phosphors and methods of use |
| US5527959A (en) * | 1995-01-23 | 1996-06-18 | Board Of Trustees Operating Michigan State University | Crystalline composition of lysine and succinic acid or alkali metal salt thereof |
| US5897908A (en) * | 1995-01-23 | 1999-04-27 | Board Of Trustees Operating Michigan State University | Composition and method for producing a salty taste |
| JP3549366B2 (ja) * | 1996-06-20 | 2004-08-04 | 株式会社林原生物化学研究所 | 飲食物の塩から味及び／又は旨味増強方法 |
| AU3483299A (en) * | 1998-04-10 | 1999-11-01 | Natura, Inc. | Use of exalt or sucrelesse in a lozenge, syrup or spray |
| US6171633B1 (en) | 1998-08-14 | 2001-01-09 | Natura, Inc. | Milk-based drink |
| US7150839B1 (en) | 1999-12-29 | 2006-12-19 | Minerals Technologies Inc. | Fluorescent agents |
| US20040018615A1 (en) * | 2000-08-02 | 2004-01-29 | Garyantes Tina K. | Virtual wells for use in high throughput screening assays |
| US20070264402A1 (en) * | 2003-10-30 | 2007-11-15 | Quest International B.V. | Flavouring Composition and Method of Flavouring Foodstuffs or Beverages |
| EP1776875A4 (en) * | 2004-08-03 | 2008-12-24 | Ajinomoto Kk | SEASONING COMPOSITION, SEASONING MATERIAL, AND METHOD FOR MAKING FOOD |
| US20070128339A1 (en) * | 2005-12-07 | 2007-06-07 | Mankovitz Roy J | Nutrient modified food composition |
| US20070292592A1 (en) * | 2006-06-15 | 2007-12-20 | Mccormick & Company | Salt replacing composition, process for its preparation and food systems containing such composition |
| US20080199595A1 (en) * | 2007-02-15 | 2008-08-21 | Mccormick & Company | Salt replacing composition, process for its preparation and food systems containing such composition |
| JP4308316B2 (ja) | 2007-04-09 | 2009-08-05 | 日本たばこ産業株式会社 | 飲食品の塩味様呈味増強方法及び塩味様呈味増強剤 |
| US20090104330A1 (en) * | 2007-10-19 | 2009-04-23 | Mccormick & Company, Inc. | Reduced sodium salty taste composition, process for its preparation and food systems containing such composition |
| CA2714123C (en) * | 2008-02-06 | 2016-06-28 | Campbell Soup Company | Methods and compositions for reducing sodium content in food products |
| JP5536178B2 (ja) * | 2012-11-06 | 2014-07-02 | 伊藤ハム株式会社 | 塩化ナトリウム添加量を低減した食肉加工食品及びその製造方法 |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1874055A (en) * | 1928-05-19 | 1932-08-30 | Firm Chemisch Pharmazeutische | Process for preparing suitable substitutes for table salt for flavoring purposes |
| US2829056A (en) * | 1956-01-24 | 1958-04-01 | Mead Johnson & Co | Dietary seasoning composition |
| US2824008A (en) * | 1956-03-12 | 1958-02-18 | Giulio C Perri | Salt substitute |
| US3015567A (en) * | 1959-03-20 | 1962-01-02 | Du Pont | Process for enriching the l-lysine content of food and the resulting product |
| CH591918A5 (zh) * | 1974-03-05 | 1977-10-14 | Nestle Sa | |
| US4064138A (en) * | 1975-11-12 | 1977-12-20 | General Mills, Inc. | Amino acid derivatives |
| US5173323A (en) * | 1991-07-22 | 1992-12-22 | Omari Yunis J | Process for removing the bitterness from potassium chloride |
| US5145707A (en) * | 1991-12-12 | 1992-09-08 | Kraft General Foods, Inc. | Salt enhancer |
| US5176934A (en) * | 1991-12-12 | 1993-01-05 | Kraft General Foods, Inc. | Seasoned food product with a salt enhancer |
-
1992
- 1992-08-04 US US07/925,722 patent/US5229161A/en not_active Expired - Lifetime
-
1993
- 1993-03-05 DE DE69302970T patent/DE69302970T2/de not_active Expired - Fee Related
- 1993-03-05 EP EP93103525A patent/EP0582036B1/en not_active Expired - Lifetime
- 1993-03-05 AT AT93103525T patent/ATE138789T1/de active
- 1993-04-30 KR KR1019930007439A patent/KR100288475B1/ko not_active IP Right Cessation
- 1993-05-18 JP JP5116218A patent/JPH0816088B2/ja not_active Expired - Fee Related
- 1993-08-04 CN CN93116214A patent/CN1083318A/zh active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040365A (zh) * | 2021-04-21 | 2021-06-29 | 塔里木大学 | 低盐复合腌制剂、风干羊肉及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| DE69302970D1 (de) | 1996-07-11 |
| JPH0687805A (ja) | 1994-03-29 |
| JPH0816088B2 (ja) | 1996-02-21 |
| KR940005237A (ko) | 1994-03-21 |
| US5229161A (en) | 1993-07-20 |
| EP0582036A1 (en) | 1994-02-09 |
| KR100288475B1 (ko) | 2001-05-02 |
| ATE138789T1 (de) | 1996-06-15 |
| EP0582036B1 (en) | 1996-06-05 |
| DE69302970T2 (de) | 1996-10-31 |
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