JP2006141389A - Hydrochloric acid-added vinegar and amino acid chemical seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for sufficiently taking salt, because pepsin for digesting proteins is self-digestively produced from pepsinogen with hydrochloric acid in a gastric juice and because the hydrochloric acid is also produced by hydrolyzing the salt. <P>SOLUTION: The same hydrochloric acid as an ingredient in a gastric juice supplying Cl<SP>-</SP>for neutralizing Na<SP>+</SP>is added to a vinegar or directly added to a food also as a sterilizer. For the effects of the sterilizer on intestinal bacteria, "unnatural tastes" from the control of "salt" caused the Na<SP>+</SP>and the excessive intake of Na<SP>+</SP>of "Ajinomoto(trade mark)", and the problems of additive diseases of "constipation and flatulence by the digestive failures of proteins", the salt essential for the digestion of meats, fishes and proteins such as soybean curd can be taken enough. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

Detailed Description of the Invention

Today's processed foods contain unconventional sodium through various additives. Therefore, it is claimed and practiced to refrain from taking salt as much as possible.
However, most of the source of nourishment is protein, and for some reason salt is not delicious unless it is used in combination with salt. Therefore, if you try to eat a delicious meal, you will be taking too much Na ⁺ .
By the way, in old meals, grains, vegetables, beans, meat, and fish that contain a lot of potassium K ⁺ were consumed only with salt, so it was Na ⁺ hydrochloride for its discharge. It was necessary to consume enough salt HCl. This can be well understood from the feeding attitudes of herbivores. “The reason why herbivores require a large amount of salt compared to carnivores is because there is a large amount of potassium salt in the plant, so that the discharge of sodium and chlorine increases along with the discharge of potassium. Encyclopedia 4, page 37, Gakken) ".
Therefore, today's Na ⁺ overdose requires K ⁺ and requires sufficient intake. In cooking, it is better to conserve fat and eat a relatively large amount of grain and protein food, but in that case, fat is digested as a kind of acid in the body. When you refrain, you have to consume extra vinegar and fruits. However, extreme refusal seems to break the balance of gut work.
However, it seems that natural food alone is not enough to neutralize today's sodium glutamate and the massive intake of sodium salts such as various bactericides / preservatives and other additives. It would be good if a potassium salt as a substitute for the sodium salt is fully developed as an additive. I have stated that I want to develop potassium glutamate.
However, the heavy use of Na salts and K salts other than NaCl results in a relative shortage of Cl ⁺ . The Cl ⁺ of this salt is “a raw material for HCl in gastric juice (Modern New Encyclopedia 4, page 37, Gakken)”.
And this hydrochloric acid is "0.3-0.4% contained in the vertebrate gastric juice, the precursor pepsinogen secreted in the gastric juice is converted into pepsin to friends with existing pepsin, protein degradation It helps to digest proteins (Ojibayashi), (Modern New Encyclopedia 1, page 652, Gakken).
Therefore, in today's excessive intake of Na, even if K ⁺ is needed and it can be adequately replenished, it is unavoidable that hydrochloric acid in the gastric juice tends to be insufficient. However, today, the rate of protein intake has increased greatly. Therefore, we are confused that the protein we eat tends to be indigestible, stays in the body longer and tends to fall into constipation.
Therefore, I have proposed a post-meal hydrochloric acid drink, but in addition to that, sour acid such as vinegar, sour beverages, juices, yogurts, mayonnaises, dressings, etc. can be made up to about 0.4% hydrochloric acid. I want to add.
Also, I would like to use hydrochloric acid (NaCl) as much as possible instead of today's disinfectant / preservative. I don't know what percentage to add, but I'm not sure at present, but since acetic acid was used for sake in the past, HCl, which is a much stronger acid, can be used without much influence on the taste.
When the sterilizing power is examined by the strength of the acid, that is, the degree of ionization, hydrochloric acid is 0.91 with respect to 0.013 of acetic acid. Given the weak bactericidal action and the ionization degree of boric acid used in gargle, ophthalmic and ointment bases is a weak acid of 0.0001, the validity of the invention described above will be proved.
From now on, it will be tempting to develop disinfectants and disinfecting ointments based on hydrochloric acid one after another. It seems easier to use than alcohol, carboxylic acid, cresol, oxidol, iodine tincture. I would like to use unsalted butter for the base material of the ointment.
These inventions are quickly developed and marketed to serve a vast number of people who are in a bad condition and are in trouble, and are insignificant in the living environment that must suffer from the so-called unpredictable attacks of electromagnetic waves and strings. There are things that I want to offer welfare with.
And, to add to the food manufacturers who are forced to add various kinds of metallic defective additives and are forced to leave the consumer, and who are forced to add various kinds of additives, we can provide lively additives without harm. I will get it back.
It can also be sprayed as a super-safe disinfectant on the surface of meat and fish, providing an easy way to sell fresh protein materials.
In the future, the hydrochloric acid of the present invention will dominate in the mainstream of food disinfectants and disinfectants (sterilizers) for the body, houses and furniture. I sincerely hope for the support of hydrochloric acid manufacturers.
In addition, today, the depth and breadth of Ajinomoto's addition to processed foods is extremely difficult worldwide, and the sodium contained in its molecular structure has forced us to overdose. . Overdose is a more serious problem in countries and regions where food culture and cooking levels are lower.
However, after careful research, it is used in a dish that should not be used. I don't know if it's from ignorance or deliberate fraud, but this is the cause of overdose.
However, as you can see if you eat meat, fish, and tofu, you will not be able to taste much without adding soy sauce or salt. To bring out the taste of protein, salt is absolutely necessary.
By the way, decoction of tofu, meat and fish proteins is attributed to simple crystals like Ajinomoto. Of course, even if it becomes a crystal, its taste and nutrients will not change. If you try to eat it as a soup, it needs salt.
I don't know well, but it seems that the sodium Na ^{+ of the} salt NaCl is related to the taste. Then, since NaCl cannot be attached to the amino acid that is the source of the taste of protein, it came to be understood that it was sodium glutamate that provided Na and attached an immediate property.
“Taste salt” is commercially available. From the above, it is the main muscle that does not add sodium glutamate to the salt but adds glutamic acid.
Think about why. In general, it is understood that to eat tofu, meat and fish, it is not delicious unless salt is added. If we are hungry, the food is delicious. In other words, everything that must be eaten is delicious. When you are thirsty, even simple water is delicious. The reason why protein foods become delicious with salt is that it is absolutely necessary to add salt to eat protein foods. The place where you notice this is that you have a practical science background.
Therefore, when researching the digestion of protein, as stated in the "claims" in the conventional theory, "stomach fluid, that is, hydrochloric acid with the help of the digestive enzyme pepsin (organic catalyst)" It has been said that HCl hydrolyzes proteins into amino acids, digests them, and distributes them throughout the body where they dehydrate and condense into proteins that are the required body composition.
Although it is correct in general, it is suspicious that "HCl HCl hydrolyzes protein". In the “Claims”, as indicated by the chemical reaction formula, an aqueous solution of “hydrochloric acid HCl and sodium hydroxide NaOH”, which is a hydrolyzed solution of NaCl, not hydrochloric acid, hydrolyzes the protein. .
Therefore, ingestion of protein results in indigestion unless a substantial amount of salt is added.
To date, no one is aware of this fact, salt NaCl intake has been neglected, and only the total sodium Na ⁺ intake has been noted. For this reason, the more Na ⁺ was forced by “Ajinomoto”, bactericides, preservatives, and coloring agents, the more salt intake was refrained.
This generally not only made processed foods and seasonings unfavorable, but also hampered the full digestion of proteins such as soy products, meat, fish, rice, and bread.
Therefore, the intake of Na ⁺ from additives other than salinity needs to be cut-down as much as possible.
Since digestion of protein in the stomach is a low-temperature reaction, an enzyme as a catalyst that absolutely helps the reaction is required. As previously mentioned, the enzyme is called pepsin, which is secreted into the stomach as a precursor pepsinogen and self-digests with hydrochloric acid in the gastric juice for its activation, ie pepsinization. That is, secretion of gastric juice is an essential requirement.
I do not know in detail, but say that this HCl is also produced from NaCl. Somewhere in the stomach, NaCl is hydrolyzed, and once generated NaOH is likely to continue to be consumed in-situ, facilitating continued production of HCl.
Therefore, also from this point, salt is necessary for protein digestion.
Since this protein digestion principle is absolutely essential for human biological physiology, food additives need to go with salt as in the past, and we have made great efforts to improve the quality of food additives. We should go as much as possible with salt, sugar, vinegar and hydrochloric acid.
However, when salt and water are added to the protein, the hydrolysis of the protein proceeds more and more, and the amino acids that are produced become more and more sodium chloride, and accordingly HCl and hydroxyl OH, and water H ₂ O and It is considered that chlorine gas Cl ₂ is generated. Of course, if the enzyme works fermentatively, the hydrolysis action of this protein is naturally accelerated.
−COOH + HCl + NaOH → −COONa + H ₂ O + 1 / 2Cl ₂
Therefore, if Na ⁺ is accumulated in this way, it is not clear at this time whether the taste will be impaired or increased, but so-called processed foods of salt, for example, miso, soy sauce, pickles, salted fish, eggplant, canned foods It seems that the “hydrochloric acid-added vinegar” in the present invention is necessary when eating a lot. Generally speaking, this “vinegar with hydrochloric acid” is an essential ingredient for preserved foods with added salt. In other words, the expansion and widespread use of modern civilized foods must continue to promise to expand the demand for “hydrochloric acid-added vinegar”.
In addition, “hydrochloric acid HCl” is a product produced in the human body and is not poisonous at an appropriate concentration. I was happy to notice this fact.
A society that can no longer be discussed clearly about right and wrong is called a pathological society. A society that pushes through its morbidity is called a “dark society”. The resistance of dark tissues is likely to be tight against this safe food additive proposal. I have been looking into my invention creation life every day for the “scientific knowledge” that leads the “right path” in my life. The collection of courage will surely bring the “Seiro society” onto this “permanent earth”.

Claims (10)

  Vinegar brewed from raw materials such as rice, wheat, liquor and fruits, fruit juice, edible sour organic acids such as acetic acid, succinic acid and lactic acid, and these edible sour organic acids, for example, To the seasoning of mayonnaise and dressing, the concentration of about 0.3-0.4% is used as a standard, so that it can be used as a supplement for hydrochloric acid in gastric juice and as a fungicide or as a preservative. The “edible organic acid seasoning for gastric acid reduction”, which is called “hyper-gastro-acids vineger”, appropriately added with “HCl HCl”.   It seems that hydrochloric acid HCl can be used as a “bactericidal agent” or “preservative” at the same concentration as the hydrochloric acid concentration in the gastric juice. Alcoholic beverages, drinking water, drinks, drinks, processed foods of livestock meat such as milk, ham and sausage, processed foods of fish meat such as salmon, bamboo rings and pickles, lunch boxes, knots, sushi, rice , Breads, cakes, cookies, candy, castellas, sheepskins, buns, sardines, dumplings, noodles, pasta, pizzas, snacks, Zaya, juices, honey Honey Beans, Miso, Soy Sauce, Vegetables, Boiled Vegetables, Boiled Vegetables, Natto, Boiled Fish, Boiled Fish, Jam, Tofu, Boiled Beans, Cheese, Bowls, Pickles, Salts Processed foods such as sterilized or antiseptic processed foods, ie "hydrochloric acid Pressurized consumption germs processed foods ".   Hydrochloric acid HCl is used as a disinfectant and preservative, and it seems to be good at a concentration of about 0.3 to 0.4%, but fresh meat, fresh fish, dried food, cereals, beans, dried fruits, dried vegetables It was sprayed on the surface of fresh foods such as fish, dried fish, dried potatoes, and dried foods to stop the wrinkling, that is, “hydrochloric acid-treated antifungal treated food”.   Hydrochloric acid HCl is used as a disinfectant and rodenticide at a concentration of about 0.3 to 0.4%. However, it is considered to be suitable for inside and outside of houses, furniture, inside and outside of cars, buildings, stores, factories and school buildings. Used to tackle non-food goods such as inside / outside, inside / outside of trains / ships / airplanes, inside / outside of machinery / equipment, ie “hydrochloric acid anti-fouling agent” and “hydrochloric acid anti-fouling agent spray”.   "Hydrochloric acid disinfectant" that is used for disinfecting skin and wounds with appropriate concentration of hydrochloric acid. Gluten can be obtained by using sodium chloride NaCl as a hydrolyzing agent, or hydrochloric acid HCl and sodium hydroxide NaOH formed after hydrolysis on the left as a flavoring agent capable of neutralizing promotion of Na ⁺ excretion of sodium glutamate. Is decomposed into glutamic acid in the acid fermentation step or in the heating and pressurizing step, and it is modified with potassium hydroxide KOH, that is, “potassium glutamate” capable of supplying K ⁺ . Instead of gluten, which is the raw material for sodium glutamate, the raw material is waste protein from meat and fish, the waste protein from beans such as husk, and the protein from chlorella. Hydrolyzed protein can be hydrolyzed to amino acid in the fermentation process or in the heating and pressurization process using HCl HCl and sodium hydroxide or HNO ₃ nitrate and sodium hydroxide NaOH formed after decomposition, and the water can be evaporated. “Amino acid chemical seasoning” which is crystallized, that is, can be used as a seasoning. An amino acid salt that is modified by chemically reacting a base such as sodium hydroxide NaOH, potassium hydroxide KOH, or calcium hydroxide CaOH ₂ with the “amino acid” that is the “amino acid chemical seasoning” in “Claim 7”, that is, a seasoning "Amino acid sodium or amino acid potassium or amino acid calcium" etc. Soak meat and fish in a mixture of nitrate (potassium nitrate) KNO ₃ and NaCl, or in a solution of nitrate HNO ₃ , potassium hydroxide KOH, and sodium hydroxide NaOH, and then drain the water in an oven. “Steamed ham”, which is called “Oven-ham” or “Soft-ham”, which is close to the original (smoked) “ham” baked by adding a certain amount of moisture to the heated air. “Amino acid chemical seasoning mixed salt” prepared by mixing “amino acid chemical seasoning” and “salt” in an appropriate ratio in “Claim 7”, and referred to as “salt salt”.
Hydrolysis means that when a salt is dissolved in water, the salt reacts with water and decomposes into an acid and a base.
For example, NaCl + H ₂ O → HCl + NaOH
The basic reaction formula for hydrolyzing a protein into an amino acid using a salt hydrolyzate is as follows.

R = for example, alanine-CH ₃
Leucine-CH ₂ CH (CH ₃ ) ₂
Lysine _{-CH 2 CH 2 CH 2 CH 2} NH 2
Aspartate -CH ₂ CO ₂ H
Glutamate -CH ₂ CH ₂ CO ₂ H
Sister-CH ₂ SH
Methionine-CH ₂ CH ₂ SCH ₃ etc. (Sulfur-containing amino acids such as cysteine and methionine are constituents of hard protein thiratin such as nails, hair, nasal cartilage, and horns, and are particularly abundant in beans, eggs, and meat. It's also a lot in fish, especially if you have bad nose growth, especially if you want to eat more.)
In other words, H ^{+ of} hydrochloric acid HCl and OH ^{− of} sodium hydroxide NaOH produced by adding water H ₂ O to sodium chloride NaCl convert the protein peptide bond —CO—HN— to a carboxyl group (—CO ⁺ + OH). ^- → -COOH) (acidic) and an amino group _{^{(-NH - + H + → H}} 2 N -) to the (basic), which mean that the hydrolysis.
In this case, it is pepsin that acts as a catalyst in the stomach. The pepsin is produced by the action of hydrochloric acid as gastric juice on the precursor pepsinogen secreted in the stomach.
Therefore, until it gets tired, it is salt in the stomach that acts to break down proteins into amino acids (however, in the conventional description, it seems that hydrochloric acid as gastric juice performs this decomposition action. (That is, when hydrochloric acid is added and heated, the protein is hydrolyzed to amino acids (Baifukan's "Chemical IB / II Seigi, Vol. 326")), and Gakken's "Modern New Encyclopedia 1, 652". "Page" states that "hydrochloric acid is contained in vertebrate gastric fluid in an amount of 0.3-0.4% and helps digest protein by pepsin").
Therefore, the protein will not be digested successfully unless an amount of salt corresponding to the intake of the protein is taken. If sodium chloride is reduced just because how much sodium Na is consumed with other additives, HCl and sodium hydroxide NaOH are not produced in situ, and the protein becomes indigestible.
To supplement the phenomenon of Na ⁺ overdose by additives, it is best to take hydrochloric acid at the same time as the meal. Even if supplementing H ⁺ with vinegared CH ₃ COOH or lemon HOCCOOH (CH ₂ COOH) ₂ , it does not react with the additive Na ⁺ as follows.
-COONa + -COOH
However, for salts other than salt, for example, sodium phosphate is hydrolyzed as follows to hydrolyze proteins, but unlike hydrochloric acid, phosphoric acid does not have the ability to produce catalytic pepsin. Not suitable for protein digestion.
_{(Na 3 PO 4 + 3H 2} O → H 3 PO 4 + 3NaOH) +3 (CO-NH-) → 3 (-COOH + NH -) + Na 3 PO 4
Therefore, it is understood that pepsin, which is a low-temperature catalyst, is inevitable in the stomach at a temperature of about 37 to 40 ° C. However, in a factory facility that can generate high-temperature and high-pressure as needed, a metal catalyst that works to save high-temperature and high-pressure. In other words, no low-temperature organic catalyst such as horn pepsin is required. That is, even if it does not depend on the fermentation method using salt water and an enzyme, what is called a chemical seasoning can be easily produced by simply chemically hydrolyzing protein with a salt hydrolyzate. This is a new innovation.
Of course, this innovation can also be applied to the production of soy sauce, miso and penicillin.
As described above, first, after decomposing an amino acid from a protein, it is washed with water, and a base such as sodium hydroxide NaOH, potassium hydroxide KOH, or calcium hydroxide CaOH ₂ as can be seen from the chemical reaction formula below. It is considered that amino acid sodium, amino acid potassium, amino acid calcium and the like can be produced by neutralizing with.

Reference, (Clarification Chemistry I Rev. 6th Edition, page 396, Bunido).
By the way, sodium glutamate is prohibited from heating and loses its effectiveness when heated to 100 ° C or higher, and when added to vinegar, its acidity is eased for a while and its taste is increased. (Taste) is lost (Modern New Encyclopedia 2, page 712, Gakken). Accordingly, the range of use is fairly limited and must be specified for use within this range of properties.
Therefore, if possible, we want a so-called chemical seasoning that can be used for high-temperature cooking such as stir-fried foods and can also be used for long-term preservation foods. Become. Therefore, if possible, we would like to extract all the amino acids constituting them from soy protein, livestock meat protein, fish protein, etc. as a chemical crystal seasoning in a lump.
Some of them may be similar to glutamic acid, such as glutamic acid, which decomposes at a temperature of about 100 ° C., and some amino acids do not decompose even at extremely high temperatures, such as the taste of yakiniku. It can be inferred from dietary experience that there are single amino acids that can be adapted to various cooking conditions and that they act as a savory activator.
If these amino acids cannot be hydrolyzed from protein such as meat with a salt hydrolyzate as a whole, we would like to classify them if possible and produce them alone if not.
However, considering the taste of soy sauce, miso, etc., the taste of amino acids does not require a single condition and is extracted from protein of soy, rice and wheat by a hydrolysis method using salt. It seems that the hope “overall” here will come true.
It is almost certain that the synthetic amino acid crystals must be extracted by low-temperature evaporation or the like, such as extracting salt crystals from seawater from the synthetic amino acid solution from meat close to soy sauce.