JP2018029547A - Sodium chloride composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sodium chloride composition that can reduce a sodium intake without spoiling the flavor or taste of foods and drinks, and has a salty taste expression pattern like sodium chloride, and foods and drinks prepared with the sodium chloride composition.SOLUTION: A sodium chloride composition contains (I) sodium chloride and (II) a lactic acid fermented product, the (II) lactic acid fermented product being a lactic acid fermented product with an oil-in-water emulsion containing milk raw material as a substrate. There are also provided foods and drinks prepared with the sodium chloride composition. In the sodium chloride composition, part of sodium chloride can be substituted with a sodium chloride substitute, preferably (III) potassium chloride. The sodium chloride composition, preferably, further contains (IV) whey mineral with a calcium content in the solid content of less than 2 mass% and also preferably contains (V) an extract.SELECTED DRAWING: None

Description

  The present invention is a salt composition capable of imparting a natural mellow salty taste without impairing the flavor and taste of food and drink, and capable of suppressing sodium intake, and food and drink using the salt composition Related to goods.

The salty taste mentioned as one of the five basic tastes is very important as the flavor of food and drink because it has the effect of promoting appetite and enhances the taste of food and drink.
In order to impart a salty taste to foods and drinks, salt, that is, sodium chloride is generally used. However, excessive intake of sodium, which is its main component, is considered to be one of the causes of many diseases such as hypertension. In recent years, the intake of sodium chloride, which has an impact on health, has attracted more attention than before.

From such a background, various salt compositions with a reduced sodium chloride content and foods and drinks with a reduced sodium chloride content have been developed and marketed.
However, if the amount of sodium chloride added is simply reduced, the salty taste, which is one of the basic flavors, is naturally reduced, so that the food and drink cannot be eaten deliciously. Therefore, the salt composition and food / beverage products which can reduce sodium intake, maintaining the flavor and taste quality of food / beverage products were requested | required and examined until now.

There are two main methods for reducing sodium intake while maintaining saltiness: adding salty substance instead of sodium chloride, and adding salty fortifier to make sodium chloride feel strongly salty. Can do.
A salty substance that replaces sodium chloride is a substance that has a salty taste similar to sodium chloride, and examples thereof include potassium chloride and alkali metal salts of organic acids. It has been conventionally known that sodium chloride intake can be reduced by substituting part or all.

  On the other hand, the salty taste enhancer itself has no salty taste or has a very thin salty taste, but shows an effect of strongly feeling the salty taste of sodium chloride by adding a small amount to sodium chloride and using it together. Therefore, by using a salty taste enhancer, even if it is food / beverage products with little sodium chloride content, salty taste equivalent to food / beverage products with higher sodium chloride content can be made to feel.

The above two methods have been widely used as methods for reducing sodium chloride intake, but have the following problems.
First, the salty taste-expressing substances that replace sodium chloride, including potassium chloride, have a problem that the salty strength they have is weaker than that of sodium chloride, and the pattern of salty taste is different. When a food or drink is seasoned with sodium chloride, the taste of the food material is drawn out while the salty rise is sharp, and a preferable food or drink is obtained. It has been conventionally known that even if potassium chloride, which is frequently used because of its goodness, is used, the rise of salty taste is not seen as much as when sodium chloride is used, and the taste of food materials cannot be fully exploited. ing. In addition, salty substances that replace sodium chloride have astringency, bitterness, and savory taste (hereinafter collectively referred to as “miscellaneous taste”). In addition to the salty taste becoming weak, the problem that taste quality changes due to the above-mentioned miscellaneous taste has arisen (Non-Patent Document 1).

Various studies have been conducted so far to solve these problems.
Patent Document 1 proposes a method of adding potassium chloride and bitter juice, which is a mixture of magnesium chloride, calcium chloride, and the like, suppressing the miscellaneous taste of potassium chloride by the bitter juice, and reducing the final sodium chloride addition amount. .
Patent Document 2 proposes a technique for suppressing the miscellaneous taste of potassium chloride by a combination of specific aroma compounds extracted from the brewed soy sauce.

However, in the technique of Patent Document 1, even if the miscellaneous taste of potassium chloride is suppressed, the taste of bitter juice itself containing a large amount of metal salts such as magnesium chloride and calcium chloride is felt, and consumed with respect to salt / sodium chloride. There was a problem that it was different from the quality of salty taste that people demanded.
The technique disclosed in Patent Document 2 is a method of adding a fermented food such as soy sauce, or a concentrate extracted from these fermented foods, so that a sufficient amount of the above-mentioned specific aroma compound is added. However, there is a problem that sodium cannot be sufficiently reduced because sodium is supplied from fermented foods such as soy sauce. In addition, when the above-described extracted concentrate is added, a large amount of a specific aroma compound is mainly contained in soy sauce and the like, so that the added salt-reduced food is given a soy sauce-like flavor. The technology is a technology that can be applied only to a limited range of foods, although it is a very useful technology.
Moreover, the method of the said patent documents 1 and 2 has not solved the problem of the salty expression pattern.

  Moreover, about the method of adding a salty taste enhancer and making the salty taste of sodium chloride strong, the method of adding an acidic amino acid, a basic amino acid, and succinic acid or its salt to the food / beverage products containing salt (patent document 3) or A salty taste enhancer (Patent Document 4) and the like containing a whey mineral having a specific component balance as an active ingredient has been introduced. However, in these methods, the salty taste is sharp and the salty salt may be felt. . A method for enhancing salty taste in which a natural mellow salty taste can be felt and a salt composition using them have not been disclosed yet.

  In this way, in order to suppress sodium intake from health effects, sodium intake can be reduced despite the increased focus on salt reduction, and there is no off-flavor or taste. There has never been a salt composition that has a natural, salty and mild salty taste.

JP 59-198953 A Japanese Patent Laying-Open No. 2015-092874 JP 2002-345430 A JP 2008-054665 A

“Monthly Food Chemical” August 2010, p28-31

  Therefore, the object of the present invention is to reduce the amount of sodium intake without impairing the flavor and taste of food and drink, and to use a salt composition having a salty expression pattern similar to sodium chloride, and the salt composition. It is to provide the food and drink that was there.

As a result of intensive studies, the present inventors have used a salt composition containing a specific lactic acid fermented product as a substitute for salt, without imparting a taste or miscellaneous taste, It was found that the sodium intake could be reduced while maintaining the expression pattern.
In addition, the present inventors have also found that a whey mineral contained in the salt composition results in a mellow salty taste with no more natural salt. In addition, by containing the extracts in the salt composition, the salt composition is given a rich taste and umami, and not only can the sodium intake be reduced, but, like whey minerals, there is no more natural salt cadmium. We also found out that it has a mild salty effect.

  The present invention has been made on the basis of the above findings, and contains (I) sodium chloride and (II) a lactic acid fermented product, and the (II) lactic acid fermented product contains an oil-in-water emulsion containing a milk raw material. The present invention provides a salt composition that is a fermented lactic acid product using the salt as well as a food and drink using the salt composition.

  The salt composition of the present invention has a salty expression pattern similar to that of sodium chloride without impairing the flavor and taste of food and drink, and can impart a natural mellow salty taste and suppress sodium intake. be able to.

Hereinafter, the present invention will be described in detail based on preferred embodiments.
The salt composition of the present invention comprises (I) sodium chloride and (II) a lactic acid fermented product, and the (II) lactic acid fermented product is a lactic acid fermented product using an oil-in-water emulsion containing a milk raw material as a substrate. It is characterized by being.

<(I) Sodium chloride>
First, (I) sodium chloride used in the present invention will be described.
Examples of the origin of sodium chloride used in the present invention include refined salt, rock salt, sun salt, salt obtained by concentrating seawater by a method such as a membrane-concentrated salt production method or a halved beach salt production method, and lake salt obtained from a salt lake. In the present invention, these can be used alone or in combination of two or more.
When using 2 or more types together, it can add after mixing beforehand, or can also add, respectively, when using. In the case of mixing in advance, the origins of the above-mentioned sodium chloride in powder form can be mixed with stirring, and aqueous solutions in which these are dissolved can also be mixed and used.

<Lactic acid fermented product>
Next, (II) lactic acid fermented product used in the present invention will be described.
The lactic acid fermented product is a flavor material obtained by lactic acid fermentation of a substrate that can be assimilated by lactic acid bacteria. In the present invention, an oil-in-water emulsion containing a milk raw material is used as the substrate.
The milk ingredients include milk, dairy products such as cow milk, concentrated milk, condensed milk, whey, cream, butter, butter cream, cream cheese, natural cheese, process cheese, butter oil, milk fat decomposition products, skim milk powder, Powdered milk such as powdered milk, whey powder and total milk protein, and dairy products containing lactose such as skim milk and skim concentrated milk can also be used.

The content of the milk raw material in the oil-in-water emulsion is preferably 2 to 50% by mass as the non-fat milk solid content in that a lactic acid fermented product having a good flavor can be stably produced. More preferably, it is -20 mass%.
The non-fat milk solid content is a solid content other than fats and oils in milk raw materials such as milk and dairy products, and its main components are proteins and carbohydrates. The pure fats and oils contained in the said milk raw material shall be included in the content of the fats and oils mentioned later.

  Oils and fats used to make an oil-in-water emulsion include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, sunflower oil, palm oil, palm kernel oil, coconut oil, monkey Fats, mango fat, milk fat, beef fat, pork fat, cacao fat, fish oil, whale oil and other vegetable oils and animal fats, soybean origin, sunflower origin, milk origin, egg-derived lecithin and phospholipid, and hydrogen in these fats and oils Oils and fats that have been subjected to one or more physical or chemical treatments such as addition, fractionation, transesterification, enzymatic degradation, and chemical degradation can be used alone or in combination of two or more.

  Among the above fats and oils, in the present invention, a salty effect is obtained, and in the case where potassium chloride is contained in the salt composition, an effect of relieving the off-flavor and miscellaneous taste of potassium chloride is obtained. It is preferable to use it. When using milk fat, milk fat itself can be used, and milk containing milk fat such as milk, concentrated milk, condensed milk, cream, butter, butter cream, cream cheese, natural cheese, process cheese, etc. Milk fat can also be used by using dairy products, and these milk and dairy products can be used individually or in combination of 2 or more types.

The fat content in the oil-in-water emulsion is preferably 1.5 to 50% by mass, more preferably 1.5 to 30% by mass, and most preferably 2 to 20% by mass. The fat and oil content is calculated as the total amount of pure fats and oils derived from other raw materials to be described later in addition to the pure fats and oils in the fats and milk raw materials.
If the fat and oil content is less than 1.5% by mass, there is a possibility that sufficient salty taste may not be felt when the sodium chloride content in the salt composition of the present invention is low. Moreover, when it exceeds 50 mass%, when adding the salt composition of this invention to food-drinks, many fats and oils will also be added simultaneously, inhibiting the flavor of the obtained low-salt food-drinks. There is a risk.

Water can be used to obtain the oil-in-water emulsion. The water to be used is not particularly limited, and any of tap water, soft water / hard water mineral water, ion-exchanged water, distilled water, and the like can be used, and these can be mixed and used.
Moreover, in the said oil-in-water emulsion, it replaces with water or in addition to water, the milk and dairy products containing much water among the said milk and dairy products, or the food / beverage products containing many waters are used. However, in the present invention, it is preferable to use milk, dairy products, or water containing a lot of water such as milk, concentrated milk, whey, cream, butter, cream cheese, natural cheese, and processed cheese.
The oil-in-water emulsion is prepared so that the water content is preferably 30 to 95% by mass, more preferably 70 to 90% by mass.

Moreover, in this invention, a free fatty acid can be contained in the oil-in-water emulsion before performing lactic acid fermentation, and especially 0.001-0.5 mass% of free fatty acids in an oil-in-water emulsion. By containing, the salty taste of the salt composition of this invention can be strengthened more preferably.
In general, when sodium chloride is replaced with a salty substance such as potassium chloride or an alkali metal salt of an organic acid, as the degree of substitution increases, the salty taste that is characteristic of sodium chloride's original salty taste It is known that it tends to be scarce. In the present invention, as described above, the free fatty acid is contained in the oil-in-water emulsion to further enhance the salty taste that the salt composition already has, or the alkali of potassium chloride or organic acid. It is possible to prevent the salty taste from becoming poor by partially replacing sodium chloride with a salty substance such as a metal salt.

  The form of free fatty acid added is not limited, but the fat or oil is subjected to one or more treatments by chemical decomposition using alkali or the like, or enzymatic decomposition using an enzyme such as lipase. It is particularly preferable that it is added in the form of an oil and fat decomposition product in that a salt composition closer to the salty taste of sodium chloride is obtained. Although it does not specifically limit about the kind of fats and oils used for a decomposition | disassembly, When a decomposition product of milk fat is used, a salt composition with especially strong taste will be obtained. In addition, only fatty acids can be taken out from this oil and fat decomposition product by an operation such as extraction, and commercially available free fatty acids can be added as they are, but a mixture of fatty acids of various carbon numbers and saturations can be used. It is preferable that there is no unpleasant odor or the like and the salty taste can be enhanced.

  In addition, other components other than those described above can be added to the oil-in-water emulsion as necessary. Examples of other components include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, carrageenan, curdlan, Tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, cassia gum, methyl cellulose, carboxymethyl cellulose, polydextrose and other gelling agents and stabilizers, sequestering agents, salt, rock salt and other salting agents, inorganic salts, organic acid salts , Inorganic acids, organic acids, dextrins such as linear dextrin, branched dextrin, cyclic dextrin, indigestible dextrin, sucrose, liquid sugar, honey, glucose, fructose, maltose, lactose, enzymatic saccharified starch syrup, acid saccharified starch syrup, Return Saccharified starch, reduced sugar polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, xylose, trehalose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, Xylooligosaccharides, arabinose, palatinose oligosaccharides, agarooligosaccharides, chitin oligosaccharides, dairy oligosaccharides, hemicelluloses, molasses, isomaltoligosaccharides, maltooligosaccharides, raffinose, lactulose, theandeoligosaccharides, sugars such as genthioligosaccharide, acesulfame potassium, sucralose, Stevia, aspartame, saccharin, neotame, licorice, rahan fruit, glycyrrhizin, glycyrrhizinate, dihydrochalcone, thaumatin, monelin and other sweeteners, alcohol Taste ingredients such as propylene glycol, flavorings, bitters and seasonings, coloring agents, preservatives, antioxidants, pH adjusters, emulsifiers, excipients, anti-caking agents, dispersants, brighteners, vitamins, etc. Can be blended.

The amount of other components added is preferably 20% by mass or less, more preferably 15% by mass or less, and most preferably 10% by mass or less in the solid content of the oil-in-water emulsion.
When other components are added in an amount of more than 20% by mass, the resulting salt composition may be given a taste when added to food or drink, and may give a texture that the food or drink originally does not have. There is.

  Moreover, the said oil-in-water emulsion is prepared so that protein may satisfy | fill 75-250 mass parts and carbohydrates 120-300 mass parts with respect to 100 mass parts of fats and oils in this oil-in-water emulsion. It is preferable. The amounts of protein and carbohydrate are calculated together with the amounts of protein and carbohydrate contained in other components other than milk components.

In the oil-in-water emulsion, when the protein is less than 75 parts by mass with respect to 100 parts by mass of the oil and fat, the emulsion stability of the oil-in-water emulsified fat obtained is lowered, and the flavor and sodium of the resulting salt composition are reduced. The effect may be reduced. Moreover, when protein exceeds 250 mass parts, in the case of the protein decomposition | disassembly during lactic acid fermentation, a taste component and an aroma component will be produced excessively, and it will give a taste to the salt composition and food / beverage products of this invention obtained. There is a fear.
Moreover, in the said oil-in-water emulsion, when a carbohydrate is less than 120 mass parts with respect to 100 mass parts of fats and oils, there is a possibility that flavor components and aroma components may not be sufficiently produced, and the sodium reduction effect may be reduced. There is. Moreover, when carbohydrate is more than 250 mass parts, there exists a possibility of giving a taste and miscellaneous taste to the salt composition and food-drinks of this invention which are obtained.

Next, the manufacturing method of the oil-in-water emulsion containing the said milk raw material is described.
The manufacturing method of the oil-in-water emulsion containing the said milk raw material is not specifically limited. For example, milk, milk products containing a lot of water such as milk, concentrated milk, whey, cream, cream cheese, natural cheese, processed cheese, or powdered milk such as skim milk powder, whole milk powder, whey powder, and milk After adding milk ingredients such as protein and lactose to form an aqueous phase, the aqueous phase contains an oil phase containing fats and oils, or a food material containing a large amount of fats and oils, especially butter, cream, cream cheese, natural cheese, Milk raw materials containing milk fat such as processed cheese are added, and the fat content is preferably 1.5 to 50% by mass, more preferably 1.5 to 30% by mass, most preferably 2 to 20% by mass, and A method in which the water content is preferably adjusted to 30 to 95% by mass, more preferably 70 to 90% by mass, and this is emulsified in an oil-in-water type. In addition, about other raw materials, it can add to a water phase, can be added to an oil phase, and can also be added separately.

  Thereafter, homogenization is preferably performed in order to stabilize the obtained oil-in-water emulsion. Examples of the homogenizer for performing homogenization include high-speed shear emulsification kettles such as kettle type cheese emulsification pots and stefan mixers, static mixers, in-line mixers, homogenizers, colloid mills, disper mills, etc., preferably 1 Homogenization is performed at a homogenization pressure of ˜200 MPa.

  After homogenization, heat sterilization is further performed as necessary. As the method of heat sterilization, there is a direct heating method such as an injection method, an infusion method, a microwave, a Joule heating method, or an indirect heating method such as a batch method, a plate method, a tubular method, a scraping method, Heat treatment at 50 to 160 ° C., preferably 55 to 140 ° C., such as UHT, HTST, and LTLT can be performed. Further, after the heat sterilization, if necessary, cooling operations such as rapid cooling and slow cooling can be performed in addition to homogenization again.

  In the present invention, the oil-in-water emulsion is used as a mixed solution that is a substrate for lactic acid fermentation. Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp. Lactis biovar diacetylactis, Lactobacillus casei subsp.casei, Lactobacillus acidophilus, Lactobacillus subbrueckii delbrueckii, Lactobacillus delbrueckii subsp.bulgaricus, Lactobacillus delbrueckii subsp.lactis, Lactobacillus jugurti, Lactobacillus helveticus, Lactobacillus kefyr, Lactobacillus plantarum, Lactobacillus rhamnosus, Streptococcus thermophilus, Etc. These can be used alone or in combination of two or more.

  In the present invention, Lactobacillus helveticus, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis, in that a lactic acid fermented product having a good flavor and aroma and having a high sodium reduction effect in a salt composition can be obtained. It is preferable to use one or more of subsp. lactis biovar diacetylactis, Streptococcus thermophilus, and Leuconostoc mesenteroides subsp. cremoris.

In the present invention, the use of lactic acid bacteria having high lipid utilization and / or high free fatty acid utilization makes the aroma component of the resulting lactic acid fermented product more complex, so the sodium reduction effect in the salt composition is high. This is preferable.
Examples of lactic acid bacteria having high lipid utilization or free fatty acid utilization include Streptococcus thermophilus, Leuconostoc mesenteroides subsp. Cremoris, and the like.

  That is, in the present invention, among Lactobacillus helveticus, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis biovar diacetylactis, Streptococcus thermophilus, and Leuconostoc mesenteroides subsp. It is preferable to use one or more kinds including cremoris, more preferably Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. 6 types are used together.

  The addition amount of lactic acid bacteria is 0.0001 parts by mass or more and 0.2 parts by mass or less by dry mass with respect to 100 parts by mass of the oil-in-water emulsion from the viewpoint of efficiently obtaining a lactic acid fermented product having a pH described later. It is preferably 0.004 parts by mass or more and 0.05 parts by mass or less.

  The temperature conditions in lactic acid fermentation may be set as appropriate in consideration of the optimum temperature range of the lactic acid bacteria to be used. In order to prevent the lactic acid bacteria from dying, the temperature of the fermentation liquid during lactic acid fermentation is less than 60 ° C. Preferably there is.

  The lactic acid fermentation time can be appropriately selected according to the substrate concentration, the added amount of lactic acid bacteria, and the like. Preferably, the fermentation end point of the lactic acid fermentation product is appropriately determined depending on the pH. Specifically, it is preferable to stop the fermentation between pH 2.8 and 5.5, more preferably stop the fermentation between pH 3.0 and 5.0, and pH 3.5 to 5.0. Most preferably, the fermentation is stopped in between. If the fermentation end point is a pH lower than 2.8, the sourness of the lactic acid fermented product is too strong, and there is a risk that the sourness will be imparted to the salt composition or food and drink, and a pH higher than pH 5.5 is set. In such a case, the sodium reducing effect of the salt composition of the present invention may be poor.

  At the time of lactic acid fermentation, the mixed solution to which lactic acid bacteria have been added can be allowed to stand, but is preferably stirred. Preferable stirring conditions are 5 to 50 rotations per minute, more preferably 10 to 30 rotations.

  After the fermentation end point pH, that is, the pH is lowered by lactic acid fermentation and the growth of lactic acid bacteria is suppressed, the fermentation is stopped. Alternatively, when the fermentation end point pH is lower than the optimum pH, the fermentation is stopped when the optimum pH range is reached. As a means for stopping fermentation, heat sterilization is usually performed. Regarding the heating temperature and heating time at this time, conditions under which lactic acid bacteria are sufficiently inactivated are appropriately selected, and it is desirable to carry out at, for example, 65 ° C. for about 30 minutes.

  In the obtained lactic acid fermented product, in addition to organic acids including lactic acid, hydrocarbons, alcohols, aldehydes, esters, current-containing compounds, ketones, fatty acids, fatty acid esters, aromatic compounds, Flavor components such as lactones are produced and contained by lactic acid fermentation using the oil-in-water emulsion as a substrate.

  In addition, when adding the salt composition of the present invention to beverages and soups in particular, the solid content derived from the lactic acid fermentation product may cause whitening of the beverages and soups, and depending on the beverages and soups selected. It may not be preferable in appearance. In this case, the solid content in the lactic acid fermentation product can be reduced before preparing the salt composition, and the method is not particularly limited, but a filtration method is preferably selected. An appropriate filtration method is appropriately determined according to the preferable appearance and flavor of the food and drink, and the properties desired by the user, but filtration with a filter paper or filter, microfiltration, ultrafiltration, centrifugation, or the like is preferably selected.

The salt composition of the present invention contains the above (I) sodium chloride and the above (II) lactic acid fermented product. The content of (I) sodium chloride and (II) lactic acid fermented product in the salt composition of the present invention is determined in consideration of the mass ratio between the sodium chloride and the solid content of the lactic acid fermented product. The content of the fraction content / sodium chloride content is preferably 0.005 to 0.3, more preferably 0.007 to 0.05, and most preferably 0.01 to 0. The content is in the range of .03.
When the value of the above mass ratio is smaller than 0.005, the sodium reduction effect in the salt composition becomes very poor, and it becomes difficult to solve the problem of the present invention. Moreover, when the value of the above-mentioned mass ratio is larger than 0.3, the sodium chloride content is relatively reduced, and not only the salty taste of the salt composition becomes poor, but the sourness is imparted to the salt composition. There is a fear.

  Further, the salt composition of the present invention provides a natural mellow salty taste without impairing the flavor and taste of foods and beverages, and further increases the sodium reduction effect in the salt composition and further in foods and beverages. The mass ratio between the sodium content and the potassium content is preferably the former / the latter = 0.5 to 50000, more preferably 0.7 to 10000, and most preferably 1 to 3000.

<(III) Potassium chloride>
In the salt composition of the present invention, a part of sodium chloride, preferably 80% by mass or less, more preferably 60% by mass or less of sodium chloride is replaced with a known sodium chloride substitute for the purpose of reducing the sodium chloride content. be able to. Examples of the sodium chloride substitute include potassium chloride and alkali metal salts of organic acids. Among these sodium chloride substitutes, potassium chloride is used because it can replace more sodium chloride while maintaining the same taste and saltiness by containing the lactic acid fermented product. It is preferable. In addition, although the thing derived from a mineral and the thing derived from seawater exist in potassium chloride, both are marketed, but all can be used.

  When using sodium chloride to replace sodium chloride, the mass ratio of sodium content to potassium content in the salt composition is preferably the former / the latter = 0.50-7.50, the former / The latter = 0.93 to 3.75 is more preferable, and 1.25 to 3.00 is most preferable. When the mass ratio of the content of sodium and potassium in the salt composition in which sodium chloride is substituted using potassium chloride is less than 0.50, the resulting salt composition may have a strong bitter taste. In addition, when the mass ratio is 7.50 or more, a salty composition having a strong taste can be felt and a favorable flavored salt composition can be obtained, but the sodium reduction effect in the salt composition and further in food and drink is low. Therefore, there is a possibility that the problem of the present invention cannot be solved.

  Moreover, in this invention, it is possible to further reduce the sodium chloride content in a salt composition by containing a whey mineral and / or extracts in a salt composition.

<(IV) Whey minerals>
The whey mineral is obtained by separating and removing whey protein and lactose from the whey. By containing whey minerals in the salt composition of the present invention, a more natural salty taste without salt can be achieved.

  The whey mineral used in the present invention preferably has a low content of impurities such as protein and lactose for the purpose of enhancing the salt-reducing effect and preventing the salt composition from being imparted with off-flavors and miscellaneous tastes. It is preferable to use a whey mineral having an ash content of 30% by mass or more, and more preferably using a whey mineral having an ash content in the solid content of 50% by mass or more. The higher the ash content, the better.

  In addition, the calcium content in the solid content of the whey mineral is preferably less than 2% by mass, more preferably less than 1% by mass, for the purpose of not imparting an unpleasant taste and miscellaneous taste to the salt composition obtained. Preferably it is less than 0.5 mass%. The lower the calcium content, the better.

When the whey mineral is contained in the salt composition, the mass ratio of the solid content and sodium chloride in the whey mineral is preferably the former / the latter in the range of 0.00001 to 0.10, more preferably 0. It is made to contain in the range of 0.0001-0.05.
When the whey mineral is added in a mass ratio of less than 0.00001, the effect of adding the whey mineral is not observed. In addition, when more than 0.10 is added in the above mass ratio, in the food and drink using the salt composition of the present invention and the salt composition of the present invention, a slight taste of whey minerals is felt. May end up.

  The form of the whey mineral used in the present invention is not particularly limited, and it can be used in a liquid state or in a solid state such as a powder, a granule, or a tablet. The state is preferable because it is easy to mix uniformly in producing the salt composition of the present invention.

<(V) Extracts>
Extracts in the present invention refer to extracts obtained from one or more of livestock products, marine products, agricultural products and microorganisms. Specifically, livestock extracts such as chicken extract, beef extract, pork extract, salmon extract, salmon extract, salmon extract, bonito extract, boiled and dried extract, guillo extract, lemon extract, cod extract, oyster extract, abalone extract, scallop extract, shrimp extract, Marine extract such as crab extract, krill extract, oyster extract, clam extract, kelp extract, seaweed extract, fish sauce extract, malt extract, onion extract, carrot extract, cabbage extract, cabbage extract, celery extract, garlic extract, ginger extract, Agricultural extracts such as shiitake extract, mushroom extract and fruit extract, and yeast extracts such as beer yeast extract, baker's yeast extract and torula yeast extract can be exemplified. In the present invention, one or more selected from these extracts can be used.

  By making the salt composition contain the above-mentioned extracts, the salt composition is imparted with a rich taste and umami, and can have a more mellow salty taste without natural salt and cadmium. In the present invention, when using a livestock extract or yeast extract in particular, since the above effect is high and the salty taste enhancing effect of sodium chloride is high, it is preferable to use a livestock extract and / or a yeast extract as the extract, Particularly preferably, yeast extract is used.

  The extract can be used in any form such as liquid, paste, or solid (powder, granule, tablet). In addition, when said extract is a liquid form or a paste-form, the solid content is preferably 20 to 80% by mass, more preferably 40 to 70% by mass.

When the salt composition of the present invention contains an extract, the mass ratio of the solid content of the extract to sodium chloride is preferably the former / the latter in the range of 0.01 to 1.0, more preferably 0. 0.02 to 0.4 is included.
When the addition amount of the extract is less than 0.01 by the mass ratio, the effect of adding the extract is not observed. Moreover, when added more than 1.0 by this mass ratio, although the umami | taste which an extract has is emphasized, the flavor which an extract has may be sensed as a nasty taste or a miscellaneous taste.

  In addition to (I) sodium chloride, (II) fermented lactic acid, (III) potassium chloride, (IV) whey minerals, and (V) extracts described above, the salt composition of the present invention includes the present invention. As long as it does not interfere with the effects of, as other ingredients, flavor materials such as matcha tea and coffee, sugars, thickening polysaccharides, anti-caking agents, vitamins, fragrances, herbs, spices, coloring agents, An antioxidant, a preservative, a pH adjuster, an emulsifier, an excipient, a dispersant, a brightener and the like can be contained. In the salt composition of the present invention, the content range of these other components is preferably 50% by mass or less, more preferably 30% by mass or less, and still more preferably 10% by mass or less.

<Form of salt composition and production method>
Next, the form and manufacturing method of the salt composition of this invention are described.
The form of the salt composition of the present invention to be obtained can be solid or liquid, and is arbitrarily selected depending on the form of the food or drink in which the salt composition of the present invention is used.
About the mixing method and mixing order of each component at the time of manufacturing the salt composition of this invention, if the component contained in the salt composition obtained is mixed uniformly, there will be no restriction | limiting in particular. As a form of the raw material used when manufacturing the salt composition of the present invention, a solid raw material such as a powder, a liquid raw material, and the like can be arbitrarily selected. The salt composition of the present invention can be prepared as an aqueous solution and then the solvent is distilled off to prepare a uniform powder. When the solvent is distilled off, the solvent can be distilled off by any method. For example, the solvent can be distilled off by a method such as spray drying or granulation drying.

<Food &Drink>
Next, the food / beverage products of this invention are described.
The food / beverage products of this invention are food / beverage products containing the salt composition of this invention. Content of the salt composition of this invention in the food / beverage products of this invention is not specifically limited, It determines suitably according to the kind and form of food / beverage products to be used, and the intensity | strength of the salty taste calculated | required.

  The food / beverage products of this invention generally point to the foodstuffs which generally use the salt which has sodium chloride as a main component, and are not specifically limited. For example, miso, soy sauce, noodle soup, sauce, soup stock, pasta sauce, dressing, mayonnaise, tomato ketchup, toaster sauce, tonkatsu sauce, sprinkle, seasoning salt, etc., soup stock, curry sauce, white sauce, tea sauce Instant cooking food such as soup stock, miso soup, soup, consommé soup, soups such as potage soup, processed livestock products such as beef jerky, ham, sausage, cheese, kamaboko, dried fish, salted fish, boiled, delicacy, etc. Processed fishery products, processed vegetables such as pickles, confectionery snacks such as potato chips, rice crackers, bakery foods such as bread, confectionery bread, cookies, boiled foods, fried foods, grilled foods, curry, stew, gratin, rice, rice crackers, rice balls, etc. Of cooked foods. In addition, even if it is food / beverage products which do not contain salt, the salt composition of this invention can be used if it is food / beverage products in which salt is contained at the time of eating and drinking.

<Low salt food and drink>
The food / beverage products of the present invention are characterized in that the saltiness per sodium chloride content is enhanced while maintaining the taste quality. In the case where a part of the sodium chloride is substituted with potassium chloride or the like, the salty taste per sodium chloride content can be further enhanced. That is, when the salt composition of the present invention is used as a substitute for the salt contained in conventional foods and drinks, the salty taste equivalent to that of conventional foods and drinks despite the reduced sodium chloride content. It can be used as a low-salt food or drink. Therefore, compared with conventional low-salt foods and drinks with only a reduced sodium chloride content and low-salt foods and drinks with part or all of sodium chloride replaced with sodium chloride substitutes It can be.

In other words, when the method of the present invention is applied to an existing salt-reduced food or drink that has only a reduced sodium chloride content, sodium chloride is replaced with the sodium chloride composition of the present invention. The salt-reduced food or drink with higher salty strength can be obtained without changing the salty expression pattern while further reducing the content. Furthermore, the sodium chloride content can be further reduced by replacing a part of sodium chloride with a salty taste substitute such as potassium chloride. In addition, lactic acid fermented products, whey minerals and extracts can be added and mixed with existing low-salt foods and drinks so that the mixing ratio according to the present invention described above is based on the sodium chloride content. By adding a sodium chloride substitute such as potassium, the salty strength can be further increased without increasing the sodium chloride content of the food or drink and without changing the salty expression pattern.
Moreover, it can be set as the reduced salt food / beverage products which reduced the sodium chloride content further compared with the reduced salt food / beverage products which reduced the sodium chloride content using the conventional salty taste enhancement substance.
In addition, when applying the method of the present invention to a salt-reduced food or drink that already uses a sodium chloride substitute such as potassium chloride, based on the case of a salt-reduced food or drink that has just reduced the sodium chloride content, This can be done by considering the content of sodium chloride substitute.

In the present invention, the salt-reduced food / beverage product refers to a food in which the sodium chloride content is reduced by 10 to 90% by mass, preferably 20 to 80% by mass, and more preferably 30 to 70% by mass, compared to a normal food / drink product. When the ratio of the sodium chloride content is less than 10% by mass, the superiority as a low-salt food and drink is poor, and when it is reduced to over 90% by mass, the salt composition of the present invention has the same strength. It becomes difficult to obtain a salty taste.
When the food / beverage product of the present invention is a low-salt food / beverage product, the content of the salt composition of the present invention is 10 to 90% by mass, preferably 10% to 90% by mass, compared to the content of a normal food / beverage product, for the above reason. The content is preferably such that the amount is reduced by 20 to 80% by mass.

  As a method of adding the salt composition of the present invention to the food or drink, the method of adding the salt composition of the present invention can be mainly used at the time of manufacturing or eating or drinking, and by the time of eating or drinking the food or drink. It is preferable that sodium chloride, a lactic acid fermented product, and other components are contained in the food and drink, preferably in the ratio and content described above in the food and drink.

  EXAMPLES Hereinafter, although this invention is explained in full detail by a specific Example, this invention is not restrict | limited at all by description of the following Example.

<Manufacture of lactic acid fermented product>
(Production Example 1)
Non-fat dry milk (non-fat milk solid content 95.2% by mass, protein content 34% by mass, lipid 1% by mass) 4.5% by mass, whey powder (non-fat milk solid content 95 to 83.0% by mass of water Mass%, protein content 13 mass%, lipid 1 mass%) 3.5 mass%, total milk protein (non-fat milk solid content 91 mass%, protein content 81 mass%, lipid 4 mass%) 1 mass%, and defatted Add 4% by mass of concentrated milk (25.6% by mass of non-fat milk solids, 9.2% by mass of protein, 3.5% by mass of lipid) and stir while maintaining the temperature of the water bath at 60 ° C. After dispersion and dissolution, salt-free butter (non-fat milk solid content 1.20% by mass, lipid 83% by mass) 2% by mass, and cream cheese (non-fat milk solid content 14% by mass, lipid 55% by mass) 2% by mass was added, and the mixture was further stirred while maintaining the temperature of the water bath at 60 ° C. The went.
After stirring until no lumps of raw material are seen, homogenize with a pressure type homogenizer H20 manufactured by Sanwa Engineering Co., Ltd. at a homogeneous pressure of 20 MPa, heat sterilize at 80 ° C. for 3 minutes in a plate heat exchanger, It cooled to 30 degreeC with a type | formula heat exchanger, and the oil-in-water type emulsion containing a milk raw material whose non-fat milk solid content is 9.8 mass% and fats and oils content is 2.9 mass% was prepared.

  Subsequently, the oil-in-water emulsion containing the milk raw material is used as it is as a mixed solution, and Lactobacillus helveticus, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis biovar with respect to 100 parts by mass of the mixed solution. 0.04 parts by mass of freeze-dried lactic acid bacteria starter containing 6 kinds of diacetylactis, Streptococcus thermophilus, Leuconostoc mesenteroides subsp. cremoris was added, and the mixture was fermented at 30 ° C. with stirring at 15 rpm for 12 hours. The pH at the time when the lactic acid bacteria starter was added was 6.4, and the pH at the end of the lactic acid fermentation process was 4.5. Through the lactic acid fermentation process, a lactic acid fermentation product A used in the present invention was obtained.

(Production Example 2)
In the formulation of Production Example 1, salt-free butter was reduced from 2% by mass to 1.7% by mass, and 0.3% by mass of the reduced amount was used as a free fatty acid source. An oil-in-water emulsion containing a milk raw material having a non-fat milk solid content of 9.3% by mass and an oil / fat content of 3.0% by mass is the same as in Production Example 1 except that Prepared. Subsequently, this oil-in-water emulsion was fermented in the same manner as in Production Example 1 to obtain a lactic acid fermented product B.

(Production Example 3)
The permeate obtained by ultrafiltration of the lactic acid fermented product A (ultrafiltration membrane module; HFK-328, manufactured by KOCH, fractional molecular weight specification: 5000) was designated as lactic acid fermented product C.

(Production Example 4)
To 28.2% by mass of water, 65.3% by mass of soy milk (manufactured by Marsan Eye Co., Ltd., non-fat solid content 6.3% by mass, protein content 4.7% by mass, lipid content 3.1% by mass), And Fujipro F (Fuji Oil Co., Ltd. soybean protein, non-fat solid content 94.3% by mass, protein content 85.8% by mass, lipid content 0.20% by mass) 5.5% by mass, and the temperature of the water bath The mixture was stirred while maintaining at 60 ° C. and sufficiently dispersed and dissolved, and then 1% by mass of soybean oil was added and further stirred to emulsify into an oil-in-water type.
After stirring until no lumps of raw material are seen, homogenize with a pressure type homogenizer H20 manufactured by Sanwa Engineering Co., Ltd. at a homogeneous pressure of 20 MPa, heat sterilize at 80 ° C. for 3 minutes in a plate heat exchanger, It cooled to 30 degreeC with a type | formula heat exchanger, and the oil-in-water-type emulsion whose fat-free solid content is 9.3 mass% and oil-fat content is 3.0 mass% was prepared.

  Subsequently, this oil-in-water emulsion is used as it is as a mixed solution, and Lactobacillus helveticus, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis biovar diacetylactis, Streptococcus thermophilus 0.008 parts by mass of a freeze-dried lactic acid bacterium starter containing 6 species of Leuconostoc mesenteroides subsp. Cremoris was added, and fermentation was performed under the same fermentation conditions as in the production of lactic acid fermented product A to obtain lactic acid fermented product D.

(Production Example 5)
Non-fat dry milk (nonfat milk solid content 95.2 mass%, protein content 34 mass%, lipid content 1.0 mass%) is added to 89.7 mass% of water, and the temperature of the water bath is added. The mixture was stirred while maintaining at 60 ° C., and sufficiently dispersed and dissolved. After stirring until no lumps of raw material are seen, homogenize with a pressure type homogenizer H20 manufactured by Sanwa Engineering Co., Ltd. at a homogeneous pressure of 20 MPa, heat sterilize at 80 ° C. for 3 minutes in a plate heat exchanger, It cooled to 30 degreeC with a type | formula heat exchanger, and the mix liquid containing a milk raw material whose non-fat milk solid content is 9.8 mass% and fats and oils content is 0.1 mass% was prepared.

  Subsequently, the mixed solution containing the milk raw material is used as it is as a mixed solution, and Lactobacillus helveticus, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subvar. Add 0.04 parts by mass of freeze-dried lactic acid bacteria starter group including 6 species of thermophilus and Leuconostoc mesenteroides subsp. cremoris and ferment under the same fermentation conditions as in the production of lactic acid fermented product A to obtain lactic acid fermented product E It was.

<Manufacture of whey minerals>
(Production Example 6)
After the sweet whey obtained as a by-product when producing cheese was subjected to nanofiltration membrane separation, it was further concentrated by reverse osmosis filtration membrane separation until the solid content became 20% by mass. Subsequently, the precipitate formed by heat treatment at 80 ° C. for 20 minutes was removed by centrifugation, and this was further concentrated by an evaporator, and a whey mineral having a solid content of 97% by mass was obtained by a spray drying method. . The calcium content in the solid content of the obtained whey mineral was 0.4% by mass, and the ash content in the solid content was 55% by mass.

  Hereinafter, a salt composition was prepared as follows using a lactic acid fermented product produced according to the above production example.

Example 1
9000 g of purified salt (99.5% or more of sodium chloride, manufactured by the Salt Business Center) is weighed in a bowl, 1000 g of lactic acid fermented product A is added, and the mixture is stirred and mixed well with a vertical mixer to form a slurry mixture Got. This mixed solution was thoroughly dried according to a conventional method using a high speed vacuum dryer to obtain a salt composition (A).

(Example 2)
Weigh 8000 g of purified salt (more than 99.5% sodium chloride, manufactured by Salt Business Center) in a bowl, add 2000 g of lactic acid fermentation product B, and stir and mix well to make a uniform mixture. A liquid was obtained. This mixed solution was thoroughly dried according to a conventional method using a high speed vacuum dryer to obtain a salt composition (B).

(Example 3)
Weigh 6600g of refined salt (99.5% or more of sodium chloride, manufactured by the Salt Business Center) into a bowl, add 3400g of lactic acid fermentation product C, and stir and mix well to be homogeneous, mixing in slurry form A liquid was obtained. This mixed solution was thoroughly dried according to a conventional method using a high-speed vacuum dryer to obtain a salt composition (C).

Example 4
Weigh 6500 g of purified salt (99.5% or more of sodium chloride, manufactured by Salt Business Center) into a bowl, and add 2500 g of potassium chloride (99.0% or more of potassium chloride, derived from minerals, manufactured by Otsuka Chemical Co., Ltd.). After thoroughly stirring and mixing with a vertical mixer in the form of powder, 1000 g of lactic acid fermented product A was added and further stirred and mixed uniformly to obtain a slurry mixture. This mixed solution was thoroughly dried according to a conventional method using a high-speed vacuum dryer to obtain a salt composition (D).

(Example 5)
3300 g of purified salt (sodium chloride 99.5% or more, manufactured by the Salt Business Center) is weighed in a bowl, and 3300 g of potassium chloride (potassium chloride 99.0% or more, derived from minerals, manufactured by Otsuka Chemical Co., Ltd.) is added. After thoroughly stirring and mixing the powder in a vertical mixer, 3400 g of the lactic acid fermented product A was added, and further stirred and mixed uniformly to obtain a slurry-like mixed solution. This mixed solution was thoroughly dried according to a conventional method using a high-speed vacuum dryer to obtain a salt composition (E).

(Example 6)
Weigh 2650g of purified salt (99.5% or more of sodium chloride, manufactured by the Salt Business Center) into a bowl, and add 3950g of potassium chloride (99.0% or more of potassium chloride, derived from minerals, manufactured by Otsuka Chemical Co., Ltd.). After thoroughly stirring and mixing the powder in a vertical mixer, 3400 g of the lactic acid fermented product A was added, and further stirred and mixed uniformly to obtain a slurry-like mixed solution. This mixed solution was thoroughly dried according to a conventional method using a high speed vacuum dryer to obtain a salt composition (F).

(Example 7)
9000 g of purified salt (99.5% or more of sodium chloride, manufactured by the Salt Business Center) was weighed in a bowl, 1000 g of lactic acid fermented product A was added, and the mixture was well stirred and mixed with a vertical mixer. To this, 0.3 g of whey mineral was added and further stirred and mixed with a vertical mixer so as to be uniform, to obtain a slurry mixture. This mixed solution was thoroughly dried according to a conventional method using a high speed vacuum dryer to obtain a salt composition (G).

(Example 8)
8900 g of purified salt (sodium chloride 99.5% or more, manufactured by the Salt Business Center) was weighed in a bowl, 900 g of lactic acid fermented product A was added, and the mixture was well stirred and mixed with a vertical mixer. To this, 200 g of whey mineral was added and further stirred and mixed with a vertical mixer so as to be uniform to obtain a slurry mixture. This mixed solution was thoroughly dried according to a conventional method using a high-speed vacuum dryer to obtain a salt composition (H).

Example 9
After weighing 4600g of refined salt (99.5% or more of sodium chloride, manufactured by the Salt Business Center) into a ball, 2000g of Ocean Cali (99.5% or more of potassium chloride, derived from seawater, manufactured by FC Chemical Co., Ltd.) In addition, the powder was well stirred and mixed with a vertical mixer. To this mixed powder, separately weighed 3400 g of lactic acid fermented product A, added 0.3 g of whey minerals and added well agitated liquid, and further stirred and mixed with a vertical mixer to make it uniform. A slurry mixture was obtained. This mixed solution was thoroughly dried according to a conventional method using a high speed vacuum dryer to obtain a salt composition (I).

(Example 10)
After weighing 4600g of refined salt (99.5% or more of sodium chloride, manufactured by the Salt Business Center) into a ball, 2000g of Ocean Cali (99.5% or more of potassium chloride, derived from seawater, manufactured by FC Chemical Co., Ltd.) In addition, the powder was well stirred and mixed with a vertical mixer. To this mixed powder, 3300 g of lactic acid fermented product A was separately weighed, and 100 g of whey mineral was added and well stirred, and the mixture was further stirred and mixed with a vertical mixer to make it uniform. To obtain a mixed solution. This mixed solution was thoroughly dried according to a conventional method using a high speed vacuum dryer to obtain a salt composition (J).

(Example 11)
After weighing 5300g of purified salt (sodium chloride 99.5% or more, manufactured by the Salt Business Center), 1300g of potassium chloride (potassium chloride 99.0% or more, derived from minerals, manufactured by Otsuka Chemical Co., Ltd.) In addition, the powder was well stirred and mixed with a vertical mixer. To this mixed powder, separately weigh 3300 g of lactic acid fermented product A, add 100 g of yeast extract HY-Super (manufactured by Dainippon Meiji Seika Co., Ltd.), and add a well-stirred solution. The mixture was further stirred and mixed with a vertical mixer to obtain a slurry mixture. This mixed solution was thoroughly dried according to a conventional method using a high speed vacuum dryer to obtain a salt composition (K).

(Example 12)
After weighing 4600g of purified salt (99.5% or more of sodium chloride, manufactured by the Salt Business Center) into a ball, 2000g of potassium chloride (99.0% or more of potassium chloride, mineral-derived, manufactured by Otsuka Chemical Co., Ltd.) In addition, the powder was well stirred and mixed with a vertical mixer. To this mixed powder, separately weigh 3200 g of lactic acid fermented product A, add 200 g of yeast extract HY-super (manufactured by Dainippon Meiji Seika Co., Ltd.), and add well-stirred liquid so that it becomes uniform. The mixture was further stirred and mixed with a vertical mixer to obtain a slurry mixture. This mixed solution was thoroughly dried according to a conventional method using a high speed vacuum dryer to obtain a salt composition (L).

(Example 13)
After weighing 2500 g of purified salt (sodium chloride 99.5% or more, manufactured by the Salt Business Center) into a bowl, 2500 g of ocean potash (potassium chloride 99.5% or more, derived from seawater, manufactured by FC Chemical Co., Ltd.) In addition, the powder was thoroughly stirred and mixed with a vertical mixer to obtain a mixed powder. Separately, 5000 g of lactic acid fermented product A was weighed, and 0.05 g of whey mineral and 50 g of yeast extract HY-super (manufactured by Dainippon Meiji Seika Co., Ltd.) were added and stirred well to prepare a mixed solution. . The above mixed solution was added to the mixed powder, and the mixture was thoroughly stirred and mixed with a vertical mixer to obtain a uniform mixture. The obtained slurry-like liquid mixture was well dried according to a conventional method using a high-speed vacuum dryer to obtain a salt composition (M).

(Example 14)
After weighed 6650g of purified salt (sodium chloride 99.5% or more, manufactured by the Salt Business Center) into a bowl, 2000 g of Ocean Cali (potassium chloride 99.5% or more, derived from seawater, manufactured by FC Chemical Co., Ltd.) In addition, the powder was thoroughly stirred and mixed with a vertical mixer to obtain a mixed powder. Separately, 1000 g of the lactic acid fermented product A was weighed, and 50 g of whey mineral and 300 g of HY-super (manufactured by Dainippon Meiji Seika Co., Ltd.), which is a yeast extract, were added thereto and stirred well to prepare a mixed solution. The above mixed solution was added to the mixed powder, and the mixture was thoroughly stirred and mixed with a vertical mixer to obtain a uniform mixture. The obtained slurry-like mixed liquid was well dried according to a conventional method using a high-speed vacuum dryer to obtain a salt composition (N).

(Comparative Example 1)
Weigh 6600g of refined salt (99.5% or more of sodium chloride, manufactured by Salt Business Center) in a bowl, add 3400g of lactic acid fermentation product D, mix well with a vertical mixer and mix to make a slurry mixture Got. This mixed solution was thoroughly dried according to a conventional method using a high speed vacuum dryer to obtain a salt composition (O).

(Comparative Example 2)
Weigh 6600g of refined salt (sodium chloride 99.5% or more, manufactured by the Salt Business Center) into a bowl, add 3400g of lactic acid fermentation product E, mix well with a vertical mixer and mix to form a slurry mixture. Got. This mixed solution was thoroughly dried according to a conventional method using a high speed vacuum dryer to obtain a salt composition (P).

(Comparative Example 3)
Weigh 6600g of potassium chloride (potassium chloride 99.0% or more, mineral-derived, manufactured by Otsuka Chemical Co., Ltd.) into a bowl, add 3400g of lactic acid fermented product A, mix well with a vertical mixer and mix in a slurry form A liquid was obtained. This mixed solution was thoroughly dried according to a conventional method using a high-speed vacuum dryer to obtain a salt composition (Q).

<Evaluation with saline solution>
A salt composition (A) to (Q) was prepared by using 1 mass% saline prepared using salt (purified salt, sodium chloride 99.5% or more, manufactured by the Salt Business Center) and pharmacopoeia purified water. ) And 1% by weight of a salt composition aqueous solution and 1% by weight of potassium chloride aqueous solution prepared in the same manner as the control, respectively, “degree of saltiness” “degree of salt caddy” “degree of off-flavored taste” Based on the following paneler evaluation criteria, three items were evaluated on a five-point scale by 10 panelists. The results are shown in Table 1. In Table 1, “Saltiness” is expressed as the total score of each paneler's scoring results, and “Salt-cadence” and “Salty taste” are the total score of each paneler's scoring results. Was expressed by a five-step evaluation based on the following total score evaluation criteria.
In addition, as for “degree of saltiness”, 2 ml of saline solution is included in the mouth, tasted by holding for about 1 second, then swallowed, and the salty strength immediately felt in the mouth is evaluated by the top saltiness, then The salty taste felt before swallowing was defined as the middle salty taste, and the salty taste felt during and after swallowing was defined as the last salty taste.

(Panel evaluation criteria: degree of saltiness)
2 points: salty taste slightly stronger than control 1 point: feels salty as much as control 0 point: feels salty weaker than control -1 point: feels very weak (panel evaluation criteria: degree of salt cadence)
2 points: salt cadmium is clearly reduced compared to control 1 point: salt cadmium is slightly reduced compared to control 0 point: feels salt cadence comparable to control -1 point: stronger than control Feel salted and salted (panel evaluation criteria: degree of off-flavor and miscellaneous taste)
2 points: Does not feel any nasty / taste at all 1 point: Feels unpleasant / taste, but does not feel uncomfortable as a salty taste 0 point: Feels unpleasant / miscellaneous and uncomfortable as a salty taste -1 point: Obvious taste Or a bitter taste is felt (total score evaluation standard)
◎… Total score is 15-20 points ○… Total score is 10-14 points △… Total score is 5-9 points ×… Total score is 0-4 points XX… Total score is less than 0 points

<Evaluation with miso soup>
After 3200 cc of boiled water was removed from the fire, 360 g of “Non-salt Miso Salt Zero” (manufactured by Ishiyama Miso Soy Sauce Co., Ltd.) was added and sufficiently dissolved with stirring to prepare a base unsalted miso soup. 160 cc of this salt-free miso soup was weighed into a cup, and 1.5 g of either salt (purified salt), salt composition (A) to (Q) or potassium chloride was added per 160 cc of salt-free miso soup and stirred well with a glass rod. . For miso soup prepared using any of the salt compositions (A) to (Q) and potassium chloride, using the miso soup to which the purified salt was added as a control, in the same manner as in the above <Evaluation with saline solution> The evaluation was made on three items, “degree of salt and cadmium” and “degree of off-flavor and taste”.

<Evaluation by fried egg>
After thoroughly stirring the chicken eggs until there is no distinction between white and yolk, add 2.5 g of either salt (purified salt), salt composition (A) to (Q) or potassium chloride to 180 g of egg liquid. The mixture was stirred to obtain a fried egg liquid. The obtained egg-baking liquid was baked according to a conventional method to obtain an egg-baked egg. With the fried egg using purified salt as a control, for the fried egg using any of the salt compositions (A) to (Q) and potassium chloride, as in the above <Evaluation with saline solution> Three items of “degree of salted cadmium” and “degree of off-flavored taste” were evaluated, and the results are shown in Table 3.

<Evaluation with boiled eggs>
M size chicken eggs were boiled to a solid boiled state, shelled and boiled eggs were obtained. Spread 0.5 g of any of salt (purified salt), salt composition (A) to (Q) and potassium chloride on a polyethylene wrap, put one boiled egg, wrap the wrap, and evenly purify the boiled egg Boiled eggs with salty taste were obtained by spraying any of salt, salt compositions (A) to (Q) and potassium chloride. Using boiled eggs using purified salt as a control, boiled eggs using any of the salt compositions (A) to (Q) and potassium chloride were subjected to the “degree of salty taste” in the same manner as in the above <evaluation with saline solution>. Three items, “degree of salt and salt” and “degree of off-flavor and taste” were evaluated, and the results are shown in Table 4.

<Evaluation using a stock sample (turbidity test)>
After heating 1800 mL of ion-exchanged water to 50 ° C., 200 mL of “Kappo Shiratake” (manufactured by Yamaki Co., Ltd.) was added and stirred to prepare a stock sample. The soup sample had a clear appearance with no off-flavor or odor. The following turbidity test was conducted using this soup sample.
15 mL of lactic acid fermented product A or lactic acid fermented product C was added to 200 mL of the soup stock sample and stirred to prepare samples for evaluation, and the flavor was evaluated and the turbidity was evaluated visually.
Both flavors were good and no off-flavor odor was felt.
Regarding the turbidity, the sample for evaluation using the lactic acid fermented product A that was not subjected to the filtration treatment was cloudy, but the sample for evaluation using the lactic acid fermented product C had a clear appearance like the above-mentioned soup sample. Was.

<Evaluation by curry>
According to the formulation shown in Table 5 (in Table 5, the unit is parts by mass), curry ro was prepared by the following procedure.
First, melted palm extremely hardened oil and soft flour were put into a frying pan and fried until it became a fox color with low heat so as not to burn. After becoming fox-colored, the fire was stopped once and all raw materials other than curry powder were added and stirred well. Finally, curry powder was added and heated with low heat while stirring to prepare curry roux. In addition, in Carreru BG of Table 5, the compounding quantity of the lactic acid fermented material was determined so that the solid content amount of the lactic acid fermented material in these Carreaux might become the same.
1 g of the prepared curry roux was eaten with a plastic spoon, and the degree of saltiness was evaluated according to the following panel evaluation criteria. The results are shown in Table 6.

(Panel evaluation criteria: degree of saltiness)
◎: Slightly salty compared to control ○: Slightly salted compared to control △: Slightly salted compared to control ×: Slightly salted compared to control

Claims (7)

  A salt composition comprising (I) sodium chloride and (II) a lactic acid fermented product, wherein the (II) lactic acid fermented product is a lactic acid fermented product using an oil-in-water emulsion containing a milk raw material as a substrate.   The salt composition according to claim 1, wherein the mass ratio of the sodium content and the potassium content is the former / the latter = 0.5 to 50000.   The salt composition according to claim 1 or 2, further comprising (III) potassium chloride.   Furthermore, the salt composition of any one of Claims 1-3 containing the whey mineral whose calcium content in solid content is less than 2 mass%.   Furthermore, the salt composition of any one of Claims 1-4 containing (V) extracts.   Food-drinks using the salt composition of any one of Claims 1-5. The food / beverage product according to claim 6, which is a reduced salt food / beverage product.