IL98136A - Salt preparation with low sodium chloride content - Google Patents

Description

98136/2 SALT PREPARATION WITH LOW SODIUM CHLORIDE CONTENT DR.NIVA SHAPIRA - 1 - 98136/2 The present invention relates to a low sodium chloride (NaCl) salt preparation.

Reduced NaCl intake is a well established nutritional recommendation.

It has been suggested to substitute NaCl by potassium chloride (KCl) . However, it has been found that this is not always satisfactory and may, if the added amount of KCl is uncontrolled, even be dangerous. Therefore, it is desired that the amount of NaCl is not substituted by KCl.

One of the main reasons for the desired reduction of NaCl is that adult hypertension is usually salt sensitive. However, the reduced sensitivity for NaCl may cause increasing consumption thereof rather than reduced NaCl ingestion. The salt sensitivity threshold with age makes the elderly more susceptible to consume higher amounts of salts, trying to sense the taste beyond the elevated threshold. This strongly advocates low NaCl preparations to enable people who are susceptible and/or with advanced age, to enjoy the taste thereof without suffering from increased tendency for hypertension.

It has been found that the calcium (Ca) metabolism is highly correlated with hypertension and that the optimization of Ca consumption has an important function in the combined dietotherapy of hypertension. However, it has been found that the presence of NaCl increases calcium excretion and on the other side during NaCl restriction the total Ca in the serum rises significantly as compared with the values found in a NaCl containing diet. Moreover, dietary Ca has a prophylactic influence and its retention affects cardiovascular reactivity to sodium (Na) and stress. - - been found that NaCl reduction enhances the antihypertensive drugs. Thus even in hypertension sufferers on medications NaCl reduction is important .

It has been important to find a low content NaCl preparation, in which the taste of NaCl should be retained, the Ca metabolism should not be reduced but preferably increased and no KCl should be added.

There are known such low content NaCl preparations in which the NaCl has been substituted by selfsame seed/. The average composition of such seeds is: Fat 49.7 % Ca ,.· G 98 % Na 0.01 % Fibers 15 % Protein 17.7 % The amount of said in the salt preparation may be varied to a large extent However the use of said sesame seeds is not entirely satisfactory for the following reasons: a/ Said seeds are quite expensive b. The seeds comprise a rather high content of fat, which has the following disadvantages: 1. a high caloric consumption which is rather undesirable c-on.sumers > for most &tts4;-oflfef ; en ' 2. it causes racidicity of the oils and thus sho t-^e-rtd- the shelf life of the preparation; . , and 3. it causes side tastes due to ranc id ·-■«■*ty/ due to the fact that the original sesame taste becomes significant which is not always agreeable with cu i s i ne-s-/ i-s-h-e-s- - - • been It has now surprisingly -be- found that if the sesame seeds are substituted by sesame pee^l^and/or sesame cake the "salty" characteristics are overcome to a large extent and some further advantages are ach i eved .( Sesame cake is the product which is retained after the oil has been extracted mechanically from the sesame seeds.) The average composition of said peels' and cake are the Peels Cake Fat 21 % 7.5 % Na 0.04 % 0.04 % Ca . 7 % 2.17 % Fibers 20.8 % 17 % - Protein 14.9 % 49.1 % It is readily understood that the compositions given herein may vary for each batch. The high protein content in the cake is due to the fact that here the oil but not the protein are extracted.

As becomes apparent from a comparison of the composition of the seeds with that of the peels and of the cake the fat content in the latter is much lower than in that of the seeds.

Thus the disadvantages set out above are overcome.

The peels and the cake are side products in certain industrial processes and are thus quite cheap.

As set out above high content of Ca contributes a protective %f £ftht NaCl sensitive hypertension. Thus the increase', of Ca present in the sesame peels and to a smaller extent in the cake constitutes another advantage of the use of sesame peels and/or cake.

Finally, high fiber content is important for cholesterol, glucose and other metabolic patterns, which indirectly affect peels and in the cake offers a further advantage in the use thereof .

The present invention thus consists in a 1 ow — content salt , sodium chloride ( aC 1 )/ preparat i on compri s i ng sesame p and/or sesame cake.

The preparation according to the present invention preferably comprises 4-70% of NaCl. The lower limit causing a strictly low content NaCl preparation, whereas the upper limit resulting in a rather sesame-taste mix.

It is readily understood that the preparation according to the present invention may comprise other desired ingredients, e.g. oats, vitamins, for example, Vitamin C, Citric acid, herbs, etc For a free running salt there are advantageously added anti-caking additives, e.g. MgCOg, Phosphate starch, Na-hexanno-ferrate II, etc.

The source of the NaCl salt may be varied, e.g. table salt, sea salt, rock salt, etc.

The preparation according to the present invention is suitably prepared by roasting the peels and/or the cake and then grinding same together with the NaCl.

The scope of the present invention embraces all kinds of foodstuffs, e.g. soups, dressings, juices, bread, cheese, etc. comprising a low NaCl content preparation according to the present invention.

The present invention will now be illustrated with reference to the Examples without being limited by same.

- - Example 1 Sea Salt 15 g Sesame peel 100 g Example 2 Table salt 15 g Sesame peel 100 g Oats 50 g Example 3 Rock salt 20 g Sesame peel 100 g Vitamin C 1.5 g - 5 g Citric Acid 1.5 g - 5 g Example 4 Herbal mixes: a. Sesame peel mix 75g comprising 20% NaCl Garlic 5g Zaatar 20 g b. marjoram 75 g oregano 25 g thyme 50 g savory 1 teaspoonful cayenne pepper 1 ground bay leaves 15 g nutmeg % teaspoonful ground ginger sesame peek salt mix 300 g comprising 30% of NaCl - - Example 5 Tomato Souce Tomatoes ¾ g Wine vinegar 1/3 cupful Honey or Malt 1 /3 Grated Nutmeg 1 Pinch Cloves 1 teaspoonful Sesame peel Salt mix (comprising 40% NaCl ) Example 6 Lenti Ifc Sou p Spl it lenti Is 50 g Tomatoes Seasame seed oil tab 1 espoonfu 1 Mustard seeds II Cum i n - powder : II Cor i ander teaspoonfu 1 Crushed cloves Li do leaves(curry leaves) 3 Raisins 25 g Cashew nuts 1 tab 1 espoonfu 1 Concentrated apple juice 2 The soup is prepared as follows: 1 :'. cook the lentils in 2 pints of water 2. slice the tomatoes; 3. heat the oil and add the mustard seeds; 4. add cumin, coriander, cloves, limdo leaves and cooked lentils with water, bring to the boil and simmer, add 1 teaspoonful of sesame peel salt mix comprising 25% of NaCl; 5. add the raisins, cashew nuts and sliced tomatoes; and 6. add a le uice ust before servin .

Example 7 Low-Salt Bread reci pes: Whole meal flour 1 Kg Sunflower oil 2 Tbs Water 750 ml Swee1£ner , i .e. grape juice, carrot or apple juice, Jam Molasie¾tc. 1 tsp Fresh yeasts 50 g Sesame peel salt comprising 15 % Nacl 2 teaspoonful Mix the flour and oil. Mix water, swee£ner and yeast and leave for 30 min. Mix the flour and liquid together, cover, leave to double in size, when risen, beat back and add the Sesame salt mix. Heat oven to 220°C. Bake for 40 min. after pre-heating. Cool down.

Example 8 Cheese flavouring To 250 g of cottage cheese add: Finely chopped onion 55 g Chopped sage 1 tabltespoonful Candied peel 50 g Chives 75 g Rosemary, chopped finely 12 g Ground black pepper 25 g Fresh fennel , chopped finely 75 g Fennel seeds 1 teaspoonful Carraway seeds 12 g Freshly chopped fennel 100 g Honey 1 tab 1 espoonfu 1 - - Example 9 Sea Salt 20 g Sesame cake 100 g Example 10 Table salt 25 g Sesame cake 100 g gCO. 10 g - 9 - 98136/3

Claims (6)

1. A low sodium chloride (NaCl) content salt preparation comprising sesame peel and/or sesame cake.

2. A preparation according to claim 1, comprising 4-70% NaCl.

3. A preparation according to claim 1 or 2 comprising an additional ingredient selected from among oats, vitamins, citric acid, herbs.

4. A preparation according to claim 3 , wherein the additional ingredient is an anti-caking agent, e.g. MgC03, phosphate starch, Na-hexanoferrate II.

5. A low sodium chloride (NaCl) content salt preparation, substantially as hereinbefore described with reference to the Examples.

6. A foodstuff comprising a preparation according to any one of claims 1 to 5. FOR,THE APPLICANT: Dr/Titzhak Hess