JP4742063B2 - Low sodium processed salt and food using the same - Google Patents

Description

The present invention relates to a processed salt that can taste the salty taste of sodium chloride (hereinafter, simply referred to as “salt”) and a low-salt food using the same.
The present invention also relates to a low sodium processed salt that improves the taste inherent to conventional potassium chloride, is excellent in taste and is easy to use.
More specifically, the present invention is a molded or granulated product comprising potassium chloride and sodium chloride, and the average particle size of the obtained molded or granulated product is 200 to 1600 μm, and the average particle of the raw material potassium chloride The present invention relates to a low sodium processed salt having a diameter of 0.30 to 0.85 times the average particle diameter of the molded or granulated body.

Currently, salt is predominantly used in food as a salty element, but the use of salt plays an important role not only in terms of taste but also in regulating the body's osmotic pressure and acid-base balance. It is a necessary substance in terms of nutrition.
However, sodium contained in salt is not a shortage of intake, but is a nutrient that requires measures against overdose for the purpose of primary prevention of lifestyle-related diseases, particularly high blood pressure and cancer. Therefore, the Ministry of Health, Labor and Welfare [2005 edition] sets the target amount of sodium (equivalent salt) to less than 10 (g / day) for adult men and less than 8 (g / day) for adult women according to Japanese dietary intake standards. ing. This is a much lower value than the median salt intake in the 2001 National Nutrition Survey.

In addition, sodium intake may be restricted for treatment. The recommended hypertension guideline (Japan Hypertension Society) recommends a salt intake of less than 6 (g / day), and is a guideline for secondary prevention of myocardial infarction (created with reference to Circulation Journal 65 (Suppl 4) 2001) The recommended value is less than 10 (g / day).
Because salt is drained primarily through the kidneys, intake may be limited even in kidney disease.
Among special-purpose foods stipulated in the Health Promotion Act, low-sodium foods whose sodium content is reduced to less than 50% of ordinary foods are classified as single foods for the sick. Low-sodium foods are allowed to be labeled as suitable for diseases requiring restriction on sodium intake (hypertension / systemic edema diseases (kidney diseases, heart diseases, etc.)).

Conventionally, potassium chloride is typically known as an alternative salt with reduced sodium in order to reduce the amount of sodium used, but many other components are known alone or in combination.
For example, inorganic salts and organic acid salts such as potassium phosphate, potassium hydrogen tartrate, sodium malate, calcium ascorbate and sodium ascorbate, ammonium chloride and calcium lactate, lysine monohydrochloride, succinic acid, magnesium ammonium chloride and calcium ammonium chloride However, it is only sodium chloride that can taste a salty taste without any discomfort, and any salt substitutes have a bitter taste, and have a problem in taste in terms of bitterness, astringency, and the like.

    Potassium is the same alkali metal element as sodium, has a close ionization tendency, and is a rare substance exhibiting a salty taste. Therefore, a composition in which a part of salt is replaced with potassium chloride is frequently used. Since potassium chloride has unpleasant bitterness and astringency, in order to eliminate it, for example, potassium formate, magnesium citrate, dipotassium succinate, various citrates, tartrate , Gluconate, ascorbate, cyclamate, glutamate, autolytic yeast, potassium adipate and potassium tartrate, potassium glutamate, and adipic acid, potassium inosinate, potassium guanylate glycine, L-alanine, 5- Sodium inosinate, sodium 5-ribonucleotide, glycyrrhizin, sodium glycyrrhizinate, licorice extract, steviosite, stevia extract, aspartame, etc., acidulants such as malic acid and citric acid, glutamate and nucleic acid taste substances Tastes such as magnesium chloride Powdered solid bitter, chelating amino acid, chelating organic acid, autolysis yeast and ammonium chloride combination, malt dextrin, sodium dihydrogen phosphate, sugar alcohol, reduced maltose syrup, sodium acetate and magnesium chloride and / or Or combinations of calcium chloride, whey minerals, bitter juice and other alkali metal salts and whey minerals, whey minerals and proteins, protein degradation products, amino acids and nucleic acid related substances and acetic acid and / or acetates, phosphates, ascorbic acid Sodium, glycinamide hydrochloride, glycine ethyl ester hydrochloride, L-tryptophan ethyl ester hydrochloride, milk powder, whey powder, grain brew seasoning, organic acid calcium or magnesium salt, carrageenan, rice extract, kombu extract and Combination of taste ingredients, dipeptide or starch There are powdered hydrolysates, magnesium sulfate, sodium citrate, sodium gluconate, etc., but there were also problems with the taste.

    In addition, it is also known that the unpleasant taste of potassium chloride is eliminated due to the difference in the production method. For example, the surface of potassium chloride is coated with glycyrrhizin or stevite and mixed with edible organic acids and umami ingredients. (Patent Document 1), Granulated salt obtained by granulating a mixture of potassium chloride, sodium chloride and a binder (Patent Document 2), a taste improver by adding or coating a taste improver, and potassium chloride as a core Coated with a gastric soluble coating agent such as amylocelluloses, esters, bininamines, etc., and coated with salt (Patent Document 3), coated with potassium chloride with malt dextrin (Patent Document 4), chloride Evaporated water of potassium mixed aqueous solution (Patent Document 5), potassium chloride or a mixture of potassium chloride and salt with organic acid, amino , One or more of soluble peptides, proteins and carbohydrates, dissolved in water, spray-dried (Patent Document 6), refined salt is pulverized into fine powder, and spices and starch are used as starch or chemical A seasoning and calcium mixed, and an aqueous salt mixture which was instantly dried to contain sodium chloride, a potassium / magnesium composite salt and potassium chloride also had a taste problem.

    A low sodium flavoring agent having improved taste by using salt with a particularly high dissolution rate is also disclosed (Patent Document 7), but the taste of salt and potassium chloride is fundamentally felt separately. It did not reduce the original bitterness of potassium.

JP-A-57-189663 JP 59-66858 A JP 59-146564 A JP-A-60-27361 Japanese Patent Application Laid-Open No. 62-7624 JP 05-76309 A Patent No. 3046966

    The present invention suppresses the unpleasant taste peculiar to potassium chloride as described above, and a low sodium processed salt that has a low salt amount, that is, a salty feeling that is strong with a low sodium amount, and that is easy to use. It is an object to provide a food product using the above.

    The present inventors paid attention to the relationship between the size of the particle diameter when the processed salt is included in the mouth and the mouthfeel and the taste, and as a result of earnest research to solve the above-mentioned problems, A granulated body having an average particle diameter of 200 to 1600 μm, or 0.30 to 0.85 times that of the molded or granulated body having an average particle diameter of the raw material potassium chloride. As a result, it was found that the unpleasant taste of potassium chloride can be suppressed, and the present invention has been completed.

The basic configuration of the present invention is as follows.
(1) A molded or granules of solid potassium chloride and solid sodium chloride, the average particle size of the molded or granulated material is in 200～1600Myuemu, and an average particle diameter of the raw material of the solid potassium chloride Is a low sodium processed salt, characterized in that is 0.30 to 0.85 times the average particle size of the molded or granulated body.
(2) The low sodium processed salt according to (1), wherein the weight ratio of potassium chloride: salt is (20:80) to (80:20).
(3) Foods in which the low sodium processed salt according to (1) or (2) is used in a solid state .

In the present invention, 1-10 parts by weight, preferably 4-8 parts by weight of water is added to the mixture of potassium chloride: salt weight ratio (20:80)-(80:20) and kneaded. After becoming a clay, it is extruded through a sieve or a screen, and the desired particles are produced by drying, crushing and sieving.
For this purpose, a mixture of potassium chloride and sodium chloride can be formed or granulated from powders, slurries, melts, solutions, etc., rolling granulation, vibration granulation, compression molding granulation, sintering. Granulation, mixed granulation, fluidized granulation, pulverized granulation, extrusion molding granulation, cast molding granulation, flaker granulation, spray granulation, drop granulation on plate, casting granulation, fluidized drying granulation, Methods such as crystallization granulation, liquid phase reaction granulation, and spray drying granulation can be employed, but the method is not limited to the above methods.
For the terms of molding and granulation, the term “granulation and molding operations in a broad sense refers to the creation of particles with a particle size of a certain level or more from fine powders or liquid substances, as indicated by the English size enlargement. It refers to the overall operation of making. ”(Powder theory and application, revised 2nd edition, Maruzen Co., Ltd.) Generally, “molding” and “granulation” are used in the present specification, because “molding” and “granulation” are used independently.

    In order to make the salty effect more felt and to make it difficult to feel the unpleasant taste of potassium chloride, it is a molded or granulated body composed of potassium chloride and sodium chloride, and the average particle size of the molded or granulated body is 200 to 1600 μm. And it is preferable that the average particle diameter of the potassium chloride of a raw material is 0.30-0.85 times the average particle diameter of the shaping | molding or granulated body made into a target object. The weight ratio of potassium chloride: salt in the low sodium processed salt is preferably in the range of (20-80) :( 80-20). In addition, it is preferable that some moisture is included at the time of molding or granulation. If the water content after subsequent drying and / or firing is about 0.01% to 2%, the shape of the particles is stable. And easy to use.

The present invention limits the intake of sodium by containing potassium chloride, suppresses the unpleasant taste of potassium chloride, feels salty, and is easy to use. The average particle size of such low sodium processed salt is limited to 200 μm to 1600 μm, and the raw material potassium chloride has an average particle size of 0.30 to 0.85 times the average particle size of the low sodium processed salt. Is used. As a result, when it is put in the mouth, the start of dissolution of potassium chloride is delayed, and the salty taste is felt well.
Immediately after it is put in the mouth, the salt melts and you will feel salty at this stage, and then the potassium chloride dissolves, strengthening the saltiness although it is weak, but the dissolution of the salt advances in parallel with the dissolution of potassium chloride Therefore, it becomes difficult to feel an unpleasant taste such as a bitter taste or astringency of potassium chloride.
In the present invention, even though it contains potassium chloride, it does not feel the unpleasant taste of potassium chloride when it is put in the mouth, it is sufficiently salty even with a small amount of use, and it is easy to use even more easily. A processed salt was obtained. Therefore, it is a salty seasoning that can be suitably used for those who want to refrain from taking sodium for health maintenance or disease treatment.

The origin of the salt used as the raw material of the present invention is preferably seawater, solar salt, recrystallized salt after dissolution of solar salt, ion exchange salt, rock salt, underground quartz crystal salt, deep seawater salt, etc. The form of the salt is not particularly limited, such as a dry salt, a wet salt, a cubic salt, a spherical salt, an agglomerated salt, a flake salt, a tremy salt, a pulverized salt, a granular salt, a molded salt, and an additive salt.
On the other hand, the potassium chloride used as the raw material of the present invention is not particularly limited, such as mineral-derived, seawater-derived, plant-derived, and food additives that meet the standards.

The potassium chloride and / or salt particles used as the raw material may be adjusted in advance to a predetermined range by a pulverizer and / or a granulator.
The pulverization may be either wet pulverization or dry pulverization. A disk type mill, a jet mill and the like are suitable, but are not particularly limited.

    The molding or granulation of the raw material can take the various methods described above, but is not limited to the various methods described above.

The average particle size of the molded or granulated body of potassium chloride and salt is 200 to 1600 μm, and the average particle size of the raw material potassium chloride is 0.30 to 0.85 of the average particle size of the obtained molded or granulated body. Double.
If the proportion of potassium chloride is too high, it is difficult to obtain the effect of suppressing the unpleasant taste of potassium chloride, and if the proportion of potassium chloride is too small, the effect of reducing sodium intake is reduced, so the weight of potassium chloride: salt The ratio is preferably (20:80) to (80:20).
Components other than potassium chloride and salt may be added to impart other functions to the product. Examples of functional components include binders, anti-caking agents, nutrient fortifiers, seasonings, spices, extenders, lubricants, mold release agents, and the like. These components may be added to the raw material, may be added during molding or granulation, or may be mixed after molding or granulation.

In the present invention, as described above, potassium chloride and sodium chloride are molded or granulated in order to improve the taste when included in the mouth, but potassium chloride and sodium chloride are sufficiently mixed before molding or granulation. And granulated by the above-mentioned or other granulation methods.
Potassium chloride and salt are exposed on the surface of the molded or granulated low sodium processed salt. At this time, the exposed area of potassium chloride is affected by the surface area and the amount of potassium chloride used as a raw material. In general, the surface area is a quadratic function of the particle size.
When this low sodium processed salt is put in the mouth, the amount of potassium chloride that dissolves at the beginning of licking is small, so unpleasant bitterness and astringency are suppressed, and the salty feel is strong. After that, potassium chloride and salt are dissolved in parallel, so that the salty taste is felt naturally. There is no need to consider the relationship between the particle size of sodium chloride and the dissolution rate as in Japanese Patent No. 3046966. If the dissolution rate of sodium chloride is defined only as in the case of the above-mentioned patent, the potassium chloride remains undissolved and an unpleasant bitterness or astringency is directly felt.

Molded or granulated low sodium processed salt has an average particle size in the range of 200 μm to 1600 μm, and if the particles are fine, a strong salty taste is felt quickly, and if the particles are large, it melts slowly in the mouth and is mellow It tends to be salty. When the average particle size of the low sodium processed salt is 200 to 1600 μm, it is suitable for various dishes and / or food processing applications in addition to table salt.
Components such as carboxymethyl cellulose and soluble starch may be added as binders for molding or granulation, but they may not be added. In order to obtain a low sodium processed salt that makes saltiness feel more, it is preferable not to add it.

When the particles immediately after molding or granulation contain a large amount of moisture, drying and / or firing treatment is performed in order to reduce the moisture, stabilize the shape, and form a smooth salt. As drying and / or firing processing equipment, it can be heated and / or decompressed, and can be mixed and / or discharged easily. It is a stationary drying and universal mixing dryer using ceramic, glass, plastic and metal containers. Ribbon-type mixed dryers, vacuum fluidized dryers, vibratory fluidized dryers, freeze dryers, ribocorns, rotary kilns, spray dryers, and the like are preferred, but not limited thereto.
If the final moisture content is 0.01% to 2.0%, the molded or granulated shape is maintained and the fluidity is increased, but more preferably 0.01% to 0.5%. And it becomes a more smooth property.

Examples of the present invention will be described in detail below, but the present invention is not limited to these examples.
The raw materials used in Examples and Comparative Examples and / or processed salts prepared were analyzed and / or evaluated by the following methods (1) to (6).
(1) Average particle size A particle size distribution measuring device (Nikkiso Co., Ltd. Microtrac particle size distribution measuring device MT3300) of laser diffraction scattering method was used. The particle size distribution measuring device measures the frequency of appearance of particles in the set particle size range, takes the total volume of the sample as 100%, takes the vertical axis, and shows the cumulative frequency of occurrence in a graph with the horizontal axis as the particle size. create. The particle size corresponding to the intersection of the 50% horizontal line and the cumulative curve was taken as the average particle size (D50). Samples (1 mm or more) outside the proper measurement range of this device were subjected to the screening method (based on the salt test method second edition issued by the Salt Business Center). Screening is performed using a test sieve (JIS Z 8801) with an inner diameter of the sieve frame of 200 mm, plotting the data with the vertical axis representing the sieve passing total% and the horizontal axis representing the sieve opening, and drawing a trend line It was. The particle size corresponding to the intersection of the 50% horizontal line and the trend line was read and taken as the average particle size (D50).
(2) Moisture Moisture was measured by drying the sample with a 105 ° C stationary drier (product number: LC-112 TABAI ESPEC CORP) until it became a constant weight, dividing the amount of residue by the amount of salt, and multiplying this value by 100. Asked.
(3) Saltiness, bitterness, coolness, texture, sweetness, sourness, pungent taste 10 to 12 men and women are panelists, and the sample and the control product are divided into two cups (Sensory Evaluation, Masuyama, Evaluation was performed by sensory test by Kobayashi and Kakiuchi Publishing. That is, the panelist included a small amount of sample in his mouth and selected the one with a strong taste and sense. The panelists conducted the Gomi identification test and the density difference identification test in advance, and hired people who passed the standard. The panel selection test method and criteria were based on the report by Furukawa et al.
As a low sodium salt as a control product, “Morton Light Salt” (Nomura Office), which has been widely sold overseas and has been distributed for the longest time in Japan, was used. The component is 49.5% of sodium chloride and contains the same amount of potassium chloride and a small amount of anti-caking agent (tricalcium phosphate, magnesium carbonate). Moreton Light Salt is a simple mixture of each component, and the unpleasant taste of potassium chloride is felt as it is. In Table 1 described later, it is described as Comparative Example 1.
As statistical processing of data, a test table for a two-point comparison method (two-sided test) was used, and the presence or absence of a significant difference was determined at a 5% risk rate. In Table 1, when there was a significant difference at the 5% risk rate (“P <5%”), and when there was no significant difference at the 5% risk rate, it was described as “no significant difference”.
(4) Grain strength 10 to 12 men and women were panelists, and the samples separated into cups were scored according to the following criteria for the strength of the particles when pinched with fingers.
2 points: The particles are solid and strong enough.
1 point: Particles collapse when pinched strongly.
0 point: Particles collapse easily.
The total score was divided by the number of people, and if it was 1 point or more, the grain strength was good (◯), and if it was less than 1 point, the strength was judged as insufficient (x).
(5) Fluidity 10-12 men and women were panelists, and the samples separated into cups were scored according to the following criteria for fluidity when the cups were tilted by hand.
2 points: Easily flows smoothly.
1 point: It flows while being united.
0 point: It is difficult for the whole to flow together.
The total score was divided by the number of people, and if it was 1 or more, the fluidity was good (◯), and if it was less than 1, the fluidity was judged to be insufficient (x).
(6) Dissolution characteristics 10 g of sample was added to 90 g of distilled water at 25 ° C., stirred, potassium chloride concentration and salt concentration were measured after a certain period of time, and the time required for 10% and 90% dissolution of each was obtained. Evaluated.

Each raw material was mixed at a ratio shown in Table 1, and molded or granulated by the method shown in Table 1 to prepare a sample. In the molding or granulation method column (extrusion), 4 to 8 parts by weight of water is added to the raw material, and after kneading to form a clay, it is extruded or granulated from a sieve or screen, and then at 80 ° C. for 24 hours. The production method of adjusting the particle size by drying and crushing and / or sieving is shown.
(Rolling) in the column of molding or granulation method includes adding 4 to 8 parts by weight of water to the raw material, kneading to form a clay, and then drying while rolling in a rotating body to granulate And a production method for adjusting the particle size by sieving. The obtained samples were used for evaluation by the test methods (1) to (6).
The results of (1) to (5) are shown in Table 1, and the result of (6) is shown in Table 2.

[Results of Table 1]
(1) Example 1 is a low sodium processed salt produced by molding or granulating potassium chloride and sodium chloride, and has a risk factor P as compared to Comparative Example 1 (Morton Light Salt) which is not molded or granulated. With a probability of less than 5%, the saltiness and touch were significantly strong, and the bitterness and coolness were weak. Comparative Example 2 in which only the mixing was performed using the same raw materials as in Example 1 and was not molded or granulated was not significantly different from Comparative Example 1. Therefore, shaping or granulating is a requirement for taste improvement according to the present invention.
(2) In Example 2, a large sodium chloride having an average particle diameter of 460 μm was used as a raw material, and a low sodium processed salt was produced by molding or granulating. Similar to Example 1, saltiness and touch were significantly stronger than those of Comparative Example 1, and bitterness and coolness were weaker. On the other hand, Comparative Example 3 using the same raw materials as in Example 2, performing only mixing, and not forming and granulating did not have a significant difference compared with Comparative Example 1. From this, it was estimated that the average particle diameter of the salt of the raw material has little influence on the taste.
(3) Example 3 had an average particle size of 200 μm and Example 4 had an average particle size of 1600 μm. Both samples could be prototyped, and the sensory test was significantly stronger in saltiness and touch than Comparative Example 1, and bitter and cool. The feeling was weak. On the other hand, trial manufacture was performed in order to set the average particle size to 150 μm in Comparative Example 4, but extrusion molding from a screen was difficult. The particle size can be adjusted in combination with pulverized granulation or the like, but the cost is increased. Further, when Comparative Example 5 having an average particle diameter of 2000 μm was evaluated, the grain strength was low. Therefore, the average particle size of the final low sodium processed salt is a requirement of the present invention, and a range of 200 μm to 1600 μm is appropriate.
(4) In Examples 5 and 6, the average particle size of the low sodium processed salt is 200 μm, in Example 5, the average particle size is 60 μm (0.30 times 200 μm), and in Example 6, the average particle size is A prototype was made using potassium chloride of 170 μm (0.85 times as large as 200 μm) as a raw material. Examples 5 and 6 could be prototyped, and the sensory test showed significantly stronger saltiness and touch than Comparative Example 1, and less bitterness and coolness. In Comparative Examples 6 and 7, the average particle size of the low sodium processed salt is 200 μm, in Comparative Example 6, the average particle size is 50 μm (0.25 times as large as 200 μm), and in Comparative Example 7, the average particle size is 180 μm (200 μm). A prototype was made using potassium chloride as a raw material. Although Comparative Example 6 could be prototyped, there was no significant difference in sensory test other than Comparative Example 1 and touch, and there was no desired effect. In Comparative Example 7, extrusion molding from a screen is difficult, and there is a possibility of adjusting the particle size in combination with other granulation methods, but the cost becomes high.
In Examples 7 and 8, the average particle size of the low sodium processed salt is 1600 μm, in Example 7, the average particle size is 480 μm (0.30 times as large as 1600 μm), and in Example 8, the average particle size is 1360 μm (1600 μm). A prototype was made using potassium chloride as a raw material. Examples 7 and 8 were able to be prototyped, and the sensory test showed significantly stronger saltiness and touch than Comparative Example 1, and less bitterness and coolness. In Comparative Examples 8 and 9, the average particle size of the low sodium processed salt was 1600 μm, in Comparative Example 8, the average particle size was 400 μm (0.25 times as large as 1600 μm), and in Comparative Example 9, the average particle size was 1440 μm (1600 μm). A prototype was made using potassium chloride as a raw material. Although Comparative Example 8 was able to be prototyped, there was no significant difference in sensory test other than Comparative Example 1 and touch, and there was no desired effect. Comparative Example 9 was difficult to extrude from a screen and could be adjusted in combination with other granulation methods, but it was expected to be expensive.
In summary, the ratio of the average particle diameter of potassium chloride to the average particle diameter of the low sodium processed salt is a requirement of the present invention, and a range of 0.30 times to 0.85 times is appropriate.
(5) In Example 9, the weight ratio of potassium chloride: salt is 20:80, and in Example 10, the weight ratio of potassium chloride: salt is 80:20. Compared with it, the saltiness and touch were significantly strong, and the bitterness and coolness were weak. On the other hand, in Comparative Example 10, the weight ratio of potassium chloride: salt is 10:90, and sodium contains 90% of the salt. In order to aim at various effects by salt reduction, the ratio of sodium was high, and it was considered difficult to differentiate from salt. As a result of sensory evaluation of Comparative Example 11, there was no significant difference from Comparative Example 1 except for touch, and there was no desired effect. The blending amount of potassium chloride was 90%, and the salty taste of salt was too weak to suppress the unpleasant taste of potassium chloride.
In summary, the weight ratio of potassium chloride: salt is a requirement of the present invention, and a range of (20:80) to (80:20) is appropriate.
(6) In Example 10, molding or granulation was performed by the rolling granulation method, but there was a taste improving effect with respect to Comparative Example 1 as in the extrusion granulation method.
(7) In Comparative Example 12, drying was insufficient and 2.3% of water remained, the fluidity was poor and the particles were easily disintegrated.

[Results in Table 2]
(1) It can be seen that Example 1 has a longer dissolution time than Comparative Examples 1 and 2 that were not molded or granulated. Longer dissolution time occurs by reducing the surface area in contact with water by molding or granulation. It was estimated that this was not too salty and had a mild salty taste.
(2) In Example 1 and Comparative Example 2, the 10% dissolution time of sodium chloride is significantly shorter than that of potassium chloride. This is due to the use of potassium chloride having a large particle size, but as a result, it feels strongly salty immediately after being put in the mouth. Therefore, it is estimated that it becomes difficult to feel the unpleasant taste of potassium chloride.
(3) In Comparative Example 2, the 90% dissolution time of potassium chloride is significantly longer than salt. Salt in the mouth dissolves first, and later you will feel the taste of potassium chloride only. On the other hand, in Example 1 and Comparative Example 1, since the 90% dissolution time of potassium chloride and sodium chloride is close, the unpleasant aftertaste of potassium chloride is not strongly felt.
(4) From (1), the low sodium processed salt that has been molded or granulated larger has a longer dissolution time. From (2) and (3), by adjusting the particle size of potassium chloride appropriately, it becomes difficult to feel the unpleasant taste of potassium chloride immediately after putting it in the mouth until it is finished licking. It was shown that the above utility can be obtained.

[Summary]
(1) From the comparison of dissolution time, the behavior in the mouth was changed and the taste was improved by using low sodium processed salt obtained by molding or granulating potassium chloride and salt. When the average particle size of the low sodium processed salt is less than 200 μm, it is difficult to form or granulate by extrusion, and when the average particle size exceeds 1600 μm, the particle strength is lowered. Moreover, if the average particle size of the raw material potassium chloride exceeds 0.85 times the average particle size of the low sodium processed salt, extrusion becomes difficult, and if it is less than 0.30 times, the effect of improving the taste becomes low.
(2) If the weight ratio of potassium chloride and sodium chloride is less than (20:80), it is not suitable for the purpose of reducing sodium intake, and the proportion of potassium chloride is higher than (80:20). , The unpleasant taste of potassium chloride can not be suppressed.

Claims (3)

A molded or granulated body comprising solid potassium chloride and solid sodium chloride, wherein the average particle diameter of the molded or granulated body is 200 to 1600 μm, and the average particle diameter of the raw material solid potassium chloride is Low sodium processed salt characterized by being 0.30 to 0.85 times the average particle size of the molded or granulated body.   The low sodium processed salt according to claim 1, wherein the weight ratio of potassium chloride: sodium chloride is (20:80) to (80:20). A food in which the low sodium processed salt according to claim 1 or 2 is used in a solid state .