EA035923B1 - Food-grade salt with reduced sodium chloride content - Google Patents

Abstract

The invention relates to food industry, in particular, to production of food-grade salt with a preventive antihypertensive effect and intended for consumer sales and for the use in food-service industry and food industry for production of bakery, pasta, meat and other products. The food-grade salt contains 60.0-90.0 wt.% of cooking salt, 2.0-25.0 wt.% of dried garlic and 1.0-15.0 wt.% of coriander. Additionally, the food-grade salt may contain 3.0-9.0 wt.% of dried basil and 0.5-5.0 wt.% of allspice. Additionally, the food-grade salt may also contain 5.0-20.0 wt.% of potassium chloride, 0.2-3.0 wt.% of taurine, 1.0-10.0 wt.% of dried dill and 0.5-5.0 wt.% of black pepper.

Description

The invention relates to the food industry, namely to the production of edible salt, which has a prophylactic antihypertensive effect and is intended for sale to the population, for use in public catering, in the food industry in the production of bakery, pasta, meat and other food products.

The significance of sodium chloride is multifunctional, in particular, it is a flavoring and processing additive, a preservative. The sodium cation present in common table salt regulates important processes in the functioning of the human body.

However, excessive consumption of table salt, which is characteristic of the diet of a modern person, affects the pathogenesis of arterial hypertension - it contributes to fluid retention in the body, an increase in circulating blood volume, an increase in systemic arterial pressure, an increase in strength and / or heart rate. Today, arterial hypertension is a widespread pathology, often leading to the development of serious diseases, in particular ischemic heart disease, myocardial infarction, cerebral stroke, and heart failure [1].

To reduce the level of consumption of table salt, work is actively underway to create functional products with a reduced sodium chloride content. Research is directed, for example, at the partial replacement of sodium chloride in the composition of the salt with compounds that do not contain sodium.

An important task is to adjust the taste, i.e. so that the reduction in the amount of sodium chloride in salted foods occurs without a consumer perceived significant loss of taste and aroma or other negative impact on the taste and aroma of salty food.

The proposed composition of salts containing sodium chloride and about 33 wt.% Potassium chloride [2]. Reducing the amount of sodium chloride without reducing the overall salty taste perceived by the consumer is achieved by using the specific particle size of the salts used.

However, potassium-based table salt substitutes also have their drawbacks. They are not very suitable for healthy people. May be dangerous to people with kidney disease, gastritis, stomach ulcers or duodenal ulcers. In the case of hyperkalemia, such salt is strictly prohibited.

Known edible antihypertensive salt, which contains sodium chloride and about 30 wt.% Of other compounds, namely potassium chloride, magnesium sulfate, potassium hexacyanoferrate, potassium iodate and sugar. This multicomponent product is offered as a universal prophylactic additive [3].

Also known is an antihypertensive food salt containing 71-75 wt.% Sodium chloride, and the rest is potassium chloride, magnesium sulfate and an iodine-containing additive; is intended to reduce sodium intake and replenish insufficient intake of potassium, magnesium and iodine with food [4].

However, edible salts with iodine supplements should be used with caution by those who have hyperthyroidism, as well as those suffering from certain types of allergies.

Among the flavoring additives used for the products of functional and medical nutrition, spicy-aromatic plants attract special attention.

The closest to the declared edible salt is edible salt containing table salt and spice additives [5]. The specified salt is obtained by mixing table salt with fresh herbs and subsequent joint drying and grinding of the dried mixture.

The technical problem to be solved by the claimed invention consists in obtaining a product with good organoleptic characteristics with a reduced content of sodium chloride.

The technical result achieved as a result of the claimed invention is to expand the range of functional products with a reduced sodium chloride content. The declared edible salt corrects the increased threshold of taste sensitivity to table salt, has good organoleptic characteristics, antioxidant activity, does not contain anti-caking agents, and when consumed, the risk of arterial hypertension is reduced.

The problem is solved by using food salt, which contains table salt and dried spicy plants, characterized in that it contains garlic and coriander as dried spicy plants in the following ratio of components, wt%:

edible table salt 60, 0 - 90.0 garlic 2.0 -25.0 coriander 1.0 -15.0.

In one embodiment of the invention, the edible salt contains table salt, garlic, coriander and additionally basil greens and allspice in the following ratio of components, wt%:

table salt 60.0 -90.0 garlic 2.0 -25.0 coriander 1.0 -15.0 basil greens 3.0 -9.0

- 1 035923 allspice 0.5 - 5.0.

In another embodiment of the invention, the edible salt contains table salt, garlic, coriander and additionally potassium chloride, dill, black pepper and taurine in the following ratio of components, wt%:

table salt 60.0 - 90.0 garlic 2.0 - 25.0 coriander 1.0 - 15.0 potassium chloride 5.0 - 20.0 dill 1.0 - 10.0 black pepper 0.5 - 5.0 taurine 0.2 - 3.0.

The use of herbal supplements to reduce the consumption of table salt is associated with several factors. First, it has been shown that many spices have flavor enhancer properties, which theoretically allows one to expect a reduction in salt consumption when using them. Secondly, many of the aromatic herbs have properties that are potentially useful for high blood pressure, being the source of a number of biologically active compounds. Thirdly, due to their pleasant organoleptic characteristics, they are able to diversify the diet and expand the range of food products. Plants used for this purpose contain many micro- and macroelements and vitamins necessary for the body.

In collaboration with medical workers of the Republican Scientific and Practical Center for Cardiology, more than 30 spicy-aromatic plants with hypotensive, sedative, and diuretic properties were analyzed. Based on the studies carried out, the most promising phytocomponents were selected and, on their basis, phytocompositions were developed for the production of food salt, in which the amount of table salt was reduced by 10-40%.

The quantitative ratio of the components included in the claimed edible salt was determined empirically. Going beyond the proposed ratio leads to a decrease in the quality of food salt, namely, the necessary adjustment of the increased threshold of taste sensitivity to table salt does not occur, and organoleptic characteristics and flowability also deteriorate.

The compositions of phytocomponents are selected in such a way that they perform not only the role of a flavoring agent and adjust the threshold of human taste sensitivity, but also have pronounced antioxidant properties.

The ability of phytocomponents to prevent or inhibit lipid oxidation was studied using oleic acid and sunflower oil. The effectiveness of the studied phytocomponents was characterized by a change in the ratio of peroxide numbers of oleic acid or sunflower oil without and with a 5% addition of the phytocomponent. The experiments were carried out at a temperature of 323 K. Ginger, caraway seeds, dill, basil, garlic, allspice and others were studied as phytocomponents.

As studies have shown, with the introduction of these components in an amount of 5.0 wt.%, A decrease in the value of the peroxide value of oleic acid and sunflower oil was observed, and during the entire studied oxidation period.

For example, the ratio of the peroxide value of pure oleic acid to oleic acid with a 5% addition of dill was 8 after 45 hours of testing.

Garlic, basil and allspice have shown good antioxidant activity in relation to sunflower oil.

The claimed edible salt is obtained by mixing its constituent ingredients in the ratio specified in the claims.

All plant components used must contain at least 95 wt.% Of particles passing through a sieve with a mesh size of 0.5 mm.

The developed technology of mixing ingredients of different nature - plants, mineral salts and amino acids, allows achieving their uniform distribution in the volume of the received food salt.

The invention is illustrated by the following examples.

Example 1.

Prepare a mixture of dry milled vegetable components containing 15 kg of garlic and 10 kg of coriander. To the resulting mixture, add 75 kg of table salt and mix until a free-flowing homogeneous mass is obtained.

The food salt obtained in this way has good flowability, has a light brown color, a spicy aroma with a coriander hue, a salty taste with an implicitly pronounced pungent aftertaste.

Example 2.

Prepare a mixture of dry milled plant components containing 18 kg of garlic, 5 kg of coriander, 5 kg of basil and 2 kg of allspice. Add 70 kg of food cook to the resulting mixture

- 2 035923 salt and mix until a free-flowing homogeneous mass is obtained.

The food salt obtained in this way has good flowability, has a gray color with a greenish tint, a spicy aroma, a salty taste with an implicitly pronounced pungent aftertaste.

Example 3.

Prepare a mixture of dry milled vegetable components containing 5.4 kg of garlic, 2.4 kg of coriander, 2.4 kg of dill, 1.2 kg of black pepper, 0.6 kg of taurine. To the resulting mixture add 70 kg of table salt and 18 kg of potassium chloride and mix until a free-flowing homogeneous mass is obtained.

The food salt obtained in this way has good flowability, has a gray color, a delicate spicy aroma with a dill tint, a salty taste with an implicitly pronounced pungent taste.

The uniformity of the distribution of phytocomponents in the volume of the obtained food salt was confirmed by microscopic studies.

To assess the consumer properties of food salt and change the taste sensitivity to salt, a group of 64 test subjects of various categories of men and women, young (18-35 years old), middle (35-55 years old) and elderly (over 55 years old) age was carried out. ... As a product with a neutral taste according to the evaluated sensations, which does not have its own salty and spicy taste, bacon (milled lard) was chosen, to which 5% (by weight) of sodium chloride or the claimed edible salt was added.

The generalized assessment of the salinity of the tested samples is practically the same (within the statistical error), which suggests that the declared edible salt with a reduced sodium chloride content can be recommended as a replacement for table salt without compromising the taste perception of the salinity of food.

With regard to the taste sensations of all categories of respondents, it can be noted that the declared edible salt, which contains spicy-aromatic phytocomponents, received significantly higher scores compared to the control sample containing only table salt.

In the Republican Scientific and Practical Center for Cardiology, clinical studies of the effectiveness of the use of the declared edible salt with a reduced sodium chloride content for the correction of an increased threshold of taste sensitivity to table salt in order to prevent the development of arterial hypertension were carried out.

When using the declared edible salt, used instead of sodium chloride when adding salt to food, against the background of compliance with hygienic recommendations for healthy eating, no negative effect on the studied biochemical and functional parameters in healthy people was revealed, while a decrease in the excretion of sodium ions in the urine was noted, which reflects its consumption with food. These changes were found after 8 weeks of consuming table salt with a reduced sodium chloride content. In patients with arterial hypertension, a significant decrease in sodium excretion with daily urine was accompanied by a decrease in blood pressure and serum creatinine levels. All subjects noted good organoleptic properties of the product. No side effects were found when using it.

The uniform distribution of phytocomponents in the volume of the obtained food salt was confirmed by microscopic studies (Fig. 1, 2).

Thus, the use of the claimed edible salt helps to reduce the consumption of sodium chloride with food, has a positive effect on the effectiveness of treatment of patients with arterial hypertension, and can be recommended for the prevention of arterial hypertension in persons predisposed to it among the general population.

Literature

1. Weinberger M.H. Hypertension, 1996, No. 27 (part 2), p. 481-490.

2. RU 2578484 C2, 2016.

3. BY 2748 C1, 1999.

4. EA 015773 B1, 2011.

5. SU 362611, 1972.

Claims (3)

CLAIM 1. Edible salt with a reduced sodium chloride content, containing edible salt and dried spicy plants, characterized in that it contains garlic and coriander as dried spicy plants at the following ratio of components, wt%: edible salt 60.0-90, 0; garlic - 2.0-25.0; coriander - 1.0-15.0. 2. Food salt with a reduced sodium chloride content according to claim 1, characterized in that it additionally contains basil greens and allspice in the following ratio of components, wt.%: Common food salt - 60.0-90.0; garlic - 2.0-25.0; coriander - 1.0-15.0; basil greens - 3.09.0; allspice - 0.5-5.0. 3. Food salt with a reduced sodium chloride content according to claim 1, characterized in that it additionally contains potassium chloride, dill greens, black pepper and taurine in the following ratio of components, wt%: common food salt - 60.0-90.0 ; garlic - 2.0-25.0; coriander - 1.0-15.0; potassium chloride - 5.0-20.0; dill greens - 1.0-10.0; black pepper - 0.5-5.0; taurine - 0.2-3.0.