JP2006014718A - Low sodium seasoning salt - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a seasoning salt as a low sodium seasoning salt basically having a mix proportion of salinity to potassium of 2:1, containing much minerals and well-balanced in deliciousness. <P>SOLUTION: The low sodium seasoning salt is obtained by mixing 60-75 wt.% of sodium chloride and 20-30 wt.% of sea tangle surface deposition salts, and if necessary, 5-10 wt.% of tangle powder. Raw material sodium chloride may be natural salt with a particle diameter of ≤200 μm such as solar salt and rock salt, or chemically manufactured salt, but is preferably natural salt, especially solar salt from the viewpoint of flavor. As for deposited salts on the surface of sea tangle, white powder depositing on the surface of dry tangle is separated and used for tangle surface deposition salts, and the particle diameter is preferably ≤200 μm like sodium chloride so as to improve miscibility. As for tangle powder, cut pieces of tangle or alga are pulverized to ≤50 μm and used. The tangle powder well adheres to the surface of sodium chloride and potassium chloride. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to a tasty low sodium seasoning salt.

Usually, the salty taste contains 90% by weight or more of sodium chloride. Recently, however, various low sodium salts have been proposed for health reasons. For example, Patent Document 1 discloses a low sodium flavoring agent containing a salt having a high dissolution rate or potassium chloride. In addition, it is known from Patent Document 2 that kelp extract is further added to salt as a taste component in addition to potassium chloride.
Patent No. 346966 JP-A-6-7111

  As shown in Patent Document 1, simply mixing sodium chloride and potassium chloride lacks umami. On the other hand, Patent Document 2 has a large amount of sodium chloride, a sufficient low salt effect is doubtful, and a certain taste effect is recognized with the addition of kelp extract, but it is difficult to bring out the whole taste of kelp.

  The present inventor has paid attention to white powder and kelp chips deposited on the kelp surface, and as a result of various studies, has found that if this is added to a salty seasoning, a delicious low sodium seasoning salt can be obtained. Invented.

This invention is based on the said knowledge, and it aims at providing the low sodium seasoning salt with a low sodium content, a large mineral content, and a good umami balance.

  The low sodium seasoning of the present invention is characterized by containing a kelp surface deposited salt in place of a part of sodium chloride.

Preferred embodiments of the present invention are as follows.
(1) Low sodium seasoning salt in which sodium chloride is in the range of 60 to 75% by weight and kelp surface deposited salt is in the range of 20 to 30% by weight.
(2) A low sodium seasoning salt further comprising kelp powder of 50 microns or less.
(3) A low sodium seasoning salt having a kelp powder content of 5 to 10% by weight.

The present invention has the following effects.
(B) Mild-flavored low sodium containing potassium chloride, unlike the salt-reducing effect of adding potassium chloride as a compound, by replacing the part of sodium chloride in salt and containing salt deposited on the kelp surface A salt is obtained.
(B) In addition, the addition of kelp fine powder, which is rich in solubility, can further improve the flavor and easily absorb the micronutrients such as dietary fiber (alginic acid) and various minerals. Can be provided.
(C) The kelp surface deposited salt and the fine powder of kombu are both wastes discharged from the marine product processing process, and greatly contribute to environmental improvement through effective use of the wastes.

  The sodium chloride used in the present invention may be natural salt such as sun salt, rock salt, or chemically produced salt, but natural salt, particularly sun salt is desirable from the viewpoint of flavor. The particle size of sodium chloride is preferably 200 microns or less in order to improve the adhesion of kelp powder. The content of sodium chloride is desirably in the range of 60 to 75% by weight from the viewpoint of reducing salt. If it is less than 60% by weight, the salty taste is poor and it is unsuitable as a seasoning salt, and it is also unsuitable for proper blending of kelp salt. If it exceeds 75% by weight, it will not be a measure to reduce salt.

The kelp surface deposition salt used in the present invention is a white powder deposited on the surface of dried kelp. This white powder is a by-product generated when the salt attached to the kelp surface is removed in the manufacturing process of the kelp processing factory. At present, it is used only as industrial waste or as feed and fertilizer. In the present invention, this is effectively used as food. The particle size is preferably 200 microns or less in order to improve the mixing property like sodium chloride. Content is mix | blended on the basis of 1/2 of sodium chloride on component adjustment. Therefore, 20 to 30% by weight is desirable. When it is less than 20% by weight, the overall salty taste is poor, and when it exceeds 30% by weight, the proper blending of sodium chloride and potassium chloride is impaired.

According to the results of analysis at the Japan Food Analysis Center, the kelp surface deposited salt used in the present invention contains 60 to 90% by weight of potassium chloride, as well as dietary fiber, sodium, magnesium, etc., as shown in Table 1. including.

The kombu powder used as an auxiliary in the present invention is a collection of kombu and algae chips from the kelp processing factory, as well as salt deposited on the kelp surface. It is used as. In the present invention, this kelp powder is ground to 50 microns or less, and the whole is effectively used as food. Kelp powder adheres well to the surface of sodium chloride and potassium chloride. The blending amount of the kelp powder is preferably 5 to 15% by weight of the low sodium seasoning salt from the viewpoint of flavor.

As shown in Table 2, the kelp powder used in the present invention contains dietary fiber, potassium, sodium, calcium, and free glutamic acid, which is an umami component, according to the results of analysis at the Japan Food Analysis Center.

The relationship between the particle size and solubility of the kelp powder was measured by the following method at the Department of Chemistry, Faculty of Education and Welfare, Oita University. Add 1 tablespoon of each sample to 200 ml of distilled water, stir well and let stand for 30 minutes. Filter the dissolved supernatant with suction paper (Whatman GF), evaporate the water, and dry the residue thoroughly. The weight was measured. As a result, as shown in Table 3, when the particle size of the kelp powder is 50 microns or less, the solubility is slightly more than twice that of the normal kelp powder. Thereby, it can be estimated that absorption of useful micronutrients to the human body is remarkably improved.

The low sodium seasoning salt of the present invention can be obtained by uniformly mixing the above-mentioned salt, kombu surface deposited salt, or, if necessary, kombu powder with a mixer. In the present invention, salt, kombu surface deposited salt, kelp powder, and particularly kombu surface deposited salt and kombu powder are collected separately. Can be blended by ratio.

Low-sodium sodium salt with a particle size of 200 microns or less (Miyazaki Sun Salt Co., Ltd., trade name “high tide salt”) 75 g of salt and 25 g of kelp surface deposited salt ground to a particle size of 200 microns or less are thoroughly mixed. Seasoning salt was obtained.

Sun salt with a particle size of 200 microns or less (manufactured by Miyazaki Sun Salt Co., Ltd., trade name "high tide salt") salt, 25 g of kelp surface deposited salt ground to a particle size of 200 microns or less, and kelp salt with a particle size of 50 microns or less 5 g of kelp powder after the removal of was sufficiently mixed to obtain a low sodium seasoning salt.
(Comparative Example 1)

The low sodium seasoning salt made by Asahi Salt Co., Ltd. and the trade name “Reduced salt with salt” were used.
(Comparative Example 2)

Morton Salt low sodium seasoning salt, trade name “Light Salt” was used.
(Test Example 1)

  About the low sodium seasoning salt of Example 1 and Comparative Examples 1 and 2, salt granules and 1% saline were prepared, and a preference test was conducted with five panelists. The results are shown in Table 4.

  As is apparent from Table 4, the ternary system of Example 2, salt, kelp surface deposited salt, and kelp powder is the most excellent seasoning salt. Subsequently, it is a two-component system of the salt of Example 1 and the kelp surface precipitation salt. The commercial products of Comparative Examples 1 and 2 to which potassium chloride was added were both panelists' opinion that the taste was sharp and tight.

The low sodium seasoning salt of the present invention is mainly suitable for pickling, miso, soy sauce, table salt, and other food processing as a seasoning salt replacing salt. In particular, it is also suitable as a salty seasoning that requires low salt and umami.

Claims (4)

Low sodium seasoning salt characterized by containing a kombu surface deposited salt instead of a part of sodium chloride. 2. The low sodium seasoning salt according to claim 1, wherein sodium chloride is in a range of 60 to 75% by weight and kelp surface deposited salt is in a range of 20 to 30% by weight. The low sodium seasoning salt according to claim 1, further comprising kelp powder of 50 microns or less. The low sodium seasoning salt according to claim 3, wherein the content of the kelp powder is in the range of 5 to 10% by weight.