JP4824628B2 - Salt substitute, low-salt processed food, and method for producing the same - Google Patents

Description

  The present invention relates to a salt substitute with a small amount of sodium, a reduced salt processed food that can reduce the amount of sodium consumed by using the substitute instead of salt, and a method for producing the same.

In recent years, there is a strong demand for suppressing the intake of sodium chloride (sodium) for the purpose of preventing hypertension and complications due to high blood pressure. However, if the amount of salt is reduced, the food becomes unsavory, so a so-called alternative salt that has a salty taste instead of salt is desired. As an alternative salt, potassium chloride is most commonly used. However, potassium chloride has a peculiar taste and bitterness other than salty taste, and is not a sufficient material as a substitute for salt.
Therefore, it is possible to mask the bitterness and bitterness of potassium chloride, or to enhance the salty taste of potassium chloride and bring it closer to the taste of salt. Many techniques have been proposed in which potassium chloride is used in combination with another substance, such as using a seasoning or a nucleic acid seasoning in combination, or adding a saccharide or an organic acid. However, both techniques still have room for improvement, and a technique that has a taste closer to that of salt has been demanded.

  The present invention has been found to be a more preferable alternative salt by adding gluconate and a small amount of whey minerals to potassium chloride, and the invention has been devised, but gluconate is an alternative salt. It is described in Patent Literatures 1, 2, and 3 that it is effective as a material for the above. In particular, Patent Document 1 describes a table salt in which a gluconate is added to a mixture of sodium chloride and potassium chloride, and specifies a combination of gluconate and potassium chloride. On the other hand, it is described in Patent Documents 4 to 8 that whey minerals are effective as a substitute salt material. In particular, Patent Documents 5, 6, 7, and 8 also describe the combined use effect with potassium chloride. Yes. Patent Document 7 also describes a technique for adding an organic acid salt to potassium chloride and whey minerals, but there is no specific description of the gluconate as the organic acid salt. The organic acid salt in Patent Document 7 is used for preventing discoloration during storage of an alternative salt, and is not related to taste. In any of the above-mentioned patent documents (5 to 8) relating to the use of potassium chloride and whey mineral, whey mineral is preferably used at a mixing ratio of about 1: 4 to 4: 1 with respect to potassium chloride. In order to make an alternative salt, it is considered necessary to use a relatively large amount of whey mineral.

WO98 / 0251 WO98 / 20754 JP-A-10-56777 JP 8-8844 Patent 2513691 JP-A 64-13968 Patent 2588560 JP 5-7474 A

  The present invention masks the bitterness and bitterness of potassium chloride, enhances the salty taste, and provides an alternative salt with a taste closer to that of sodium chloride. It is an object of the present invention to provide a processed food having a small amount of intake of food, and preferably having the same taste as that using salt, and a method for producing the same.

  As a result of earnest research on the above problems, the present inventors have used all three kinds of substances of potassium chloride, gluconate (sodium gluconate and / or potassium gluconate) and whey minerals, It was found that the addition of a very small amount of whey minerals to potassium chloride and gluconate dramatically masked the essence of potassium chloride and enhanced saltiness.

That is, this invention is a salt substitute which mix | blended 50-200 weight part of sodium gluconate and / or potassium gluconate, and 1-5 weight part of whey mineral with respect to 100 weight part of potassium chloride . And this invention is a salt-reduced processed food containing 3 types of substances of the said compounding ratio of potassium chloride, gluconate (sodium gluconate and / or potassium gluconate), and whey mineral.

The present invention also relates to a method for producing a reduced-salt processed food, wherein the total or part of the salt used as a raw material for the processed food is replaced with potassium chloride, gluconate, and whey mineral. The potassium chloride, gluconate and whey mineral are 50 to 200 parts by weight of sodium gluconate and / or potassium gluconate and 1 to 5 parts by weight of whey mineral per 100 parts by weight of potassium chloride. This is a method for producing a reduced-salt processed food used at a blending ratio .

  The salt substitute of the present invention is a combination of gluconate (sodium gluconate and / or potassium gluconate) and whey minerals in combination with potassium chloride. Since the bitter taste of potassium is masked and the salty taste is also enhanced, the intake of sodium can be suppressed by using this as a substitute salt. In particular, in the prior art, the combined use of potassium chloride and gluconate and potassium chloride and whey mineral is known, but three types are used together, and whey mineral is combined with potassium chloride and gluconate. On the other hand, the addition of a very small amount dramatically improves the effect.

  Further, by replacing the salt substitute of the present invention with the salt of the raw material in the processed food, the sodium content in the food can be reduced, and yet the salty taste is equivalent to the case of using the salt, or It can be made into the low salt processed food which can be eaten without dropping too much.

Hereinafter, the present invention will be specifically described in the order of steps.
In the present invention, it is essential to use three substances of potassium chloride, gluconate (sodium gluconate and / or potassium gluconate), and whey mineral, but these are all commercially available. it can. As described above, potassium chloride has a salty taste, and is the most common substitute substance. However, it has a bitter taste, bitterness, and is added as a substitute for salt. Add the taste of. On the other hand, sodium gluconate has a slight salty taste, and potassium gluconate has a faint taste. Have. Whey minerals have a salty taste, but are weaker than salt, while they are weaker and have a bitter taste like potassium chloride.

  Whey minerals are usually taken from the remaining whey when cheese or casein is produced or removed from milk by taking a fraction rich in minerals using a method such as ultrafiltration or ion exchange, and lactose is then added. It is a pulverized product that has been removed to some extent, and is not highly valuable because it is used for the purpose of fortifying nutrition. As a specific production method, cheese whey when cheese is produced, acid whey after removing casein, or milk itself is used as a raw material, and this is performed by ultrafiltration, reverse osmosis filtration, ion exchange, etc. The filtrate or non-adsorbed fraction is obtained, and this is repeatedly heated, concentrated and cooled to remove lactose and powdered by spray drying or the like.

  In the present invention, the above-mentioned potassium chloride, gluconate and whey mineral are used in combination, and the blending ratio is 5 to 400 sodium gluconate and / or potassium gluconate with respect to 100 parts by weight of potassium chloride. Part by weight, 0.3 to 20 parts by weight of whey minerals are blended. If the compounding ratio of potassium chloride is higher than this, it is not possible to sufficiently mask the bitterness and bitterness of potassium chloride, and if there is little gluconate, the masking effect of gummy cannot be obtained, and conversely, there is too much gluconate. And saltiness is insufficient for the amount. In addition, as gluconate, potassium gluconate has a weak masking effect against igumi slightly compared to sodium gluconate, and it is preferable to use sodium gluconate, but when sodium gluconate is used, when used in large quantities The amount of sodium increases and does not reduce salt. When considering the effect of reducing the sodium content, the amount of sodium gluconate is preferably less than twice the weight ratio with respect to potassium chloride. Although it depends on the amount, it is generally preferable to add 1/2 or more by weight with respect to potassium chloride.

  If sodium gluconate and potassium gluconate are mixed and used, the amount of sodium can be reduced by the amount of potassium gluconate used. If the blended amount of whey minerals exceeds the above range, the masking effect and salty taste enhancing effect of sashimi are inferior, and on the contrary, sashimi may occur. Therefore, when the above three kinds of substances are used in combination, it is necessary to use them in the above blending. In particular, when whey minerals are blended in the amounts described in the above-mentioned prior patent documents 5 to 8, in the present invention, The effect is reduced. In addition, the milky mineral has a particularly strong masking effect on the stagnation of potassium chloride when the blending amount is 1 to 5% by weight with respect to the weight of potassium chloride in combination with the above-mentioned blending amount of gluconate. Demonstrated.

  In the present invention, the above-mentioned potassium chloride, gluconate (sodium gluconate and / or potassium gluconate), and whey mineral are mixed to prepare a salt substitute. And the said salt substitute can be used instead of salt, ie, as a substitute salt. Alternatively, when used in processed foods, etc., the substitute salt may be used by replacing it with the salt of the processed food raw material. In addition to using the mixed salt as the substitute salt, these three substances are used in the manufacturing process. Can be added separately to result in the processed food product containing the salt substitute of the present invention. Specifically, for example, processed cereal products such as noodles and breads, in addition to the method of simultaneously adding an alternative salt mixed in the above mixing ratio to kneading water for kneading dough, for example, only potassium chloride is added. A method of dissolving in the kneading water and mixing the other substances with the raw material powder such as wheat flour as it is and using them together as a result is also possible.

  In addition, in the case of mixing the three kinds of substances with powders to make an alternative salt, in order to mix more uniformly, mixing well using a ribbon mixer or the like, and nonuniformity does not occur due to particle size etc. Thus, it is preferable to finely powder and make the particle size uniform, or to appropriately classify by adding fats and oils. Alternatively, these three substances can be dissolved in water and homogenized, and then dried by spray drying or the like to obtain a powder or granular mixture (alternative salt).

  In addition, as described above, the salt substitute of the present invention can be used as an alternative salt as it is by mixing three substances of potassium chloride, gluconate, and whey mineral at the mixing ratio. As an alternative salt, other substances can be further blended. For example, when the product form is table salt, only a part of the salt in normal table salt may be replaced with the salt substitute of the present invention to obtain a mixture of the salt substitute of the present invention and salt. it can. In addition, a small amount of other substances known to have a salty taste enhancing effect or a potassium chloride masking effect, such as magnesium chloride or tripotassium citrate, can also be added. Or in order to granulate, excipient | fillers, such as dextrin, can also be mix | blended and granulated by various granulation methods.

  The salt substitute of the present invention is used in place of salt, and is used as a raw material for processed foods in addition to the table salt. Processed foods include all foods that use salt, such as seasonings such as soy sauce, miso and sauce, and seasoning foods used for seasoning foods such as dashi sauce, noodle soup, sauce, roux, and dressing, as well as noodles It can be used for processed foods such as bread, snacks and other cereals, processed meat products such as ham sausages and fish paste products, soups, pickles, prepared foods and other foods using salt. As a method of use, it may be used in place of the salt used in the conventional method for producing each processed food. For example, in the case of powder soup used for instant noodles, together with various powder extracts as raw materials, powder soy sauce, seasonings, flavorings, sweeteners, salt, etc., potassium chloride of the present invention, gluconate and whey mineral 3 Each of the seed substances is added to 5 to 400 parts by weight of gluconate (sodium gluconate and / or potassium gluconate) and 0.1 to 20 parts by weight of whey mineral with respect to 100 parts by weight of potassium chloride. Examples of the production method include body mixing. Also, after dissolving the blended compound in water, etc., it is spray-dried to integrate and pulverize it, or water and excipients are added to form a slurry and integrated by extrusion granulation, etc. Or granulated. Moreover, it can also granulate by the fluidized-bed granulation method, mixing the salt substitute of this invention with the said various powder extracts, seasonings, etc., and can also be set as the integrated granular soup.

  In order to impart the same salty taste using the salt substitute of the present invention, the amount of gluconate added to the target food, the seasoning used together, or the salt substitute of the present invention is also included. However, the saltiness is relatively lowered when the amount of gluconic acid is increased, but about 1/2 to 2 times the amount of salt may be used. Further, for example, table salt prepared by mixing the salt substitute of the present invention in which potassium chloride: sodium gluconate: whey mineral is mixed at a weight ratio of 10: 10: 0.3 with a weight ratio of 2: 1 with respect to the salt is The sodium content can be reduced by about 30% compared to the table salt of 100% salt.

  Hereinafter, the best mode for carrying out the present invention will be described in detail by showing comparative experiments and the like, but the present invention should not be interpreted in a limited manner based on the following experimental results.

[Experimental Example 1]
As shown in Table 1, 10 g or 1 g of sodium gluconate is mixed with 10 g of potassium chloride and the whey mineral addition amount (g) is changed by a predetermined amount, and mixed well with powder. did. The sample was subjected to sensory evaluation by a blind test on 10 soup developers. The test method was evaluated by adding a quantity of hot water in which the concentration of potassium chloride was 1% solution and licking a small amount of the dissolved solution. The sensory evaluation items were masking evaluation for sashimi and evaluation of the strength of salty taste, and 6 points were determined to be the best, and 1 point was determined to be the worst.

  From the results shown in Table 1, the masking effect and the salty strength of swordfish are overwhelmingly high in the composition (compound 4) of potassium chloride: sodium gluconate: whey mineral in a weight ratio of 10: 10: 0.3. It can be understood that an effect is obtained. Curiously, these effects tended to be less effective if there was too much or too little whey mineral. In addition, as for masking effect of gummy, compound 6 is worse evaluation than compound 1, so if you add too much whey mineral, it may be due to the influence of the taste of whey mineral itself. As a result. Thus, it was found that it is most preferable to add an extremely small amount of whey mineral to potassium chloride and sodium gluconate in terms of both masking effect and salty taste enhancing effect. Such an event was completely unpredictable from the prior patent documents 5 to 8 in which a large amount of whey mineral was used relative to potassium chloride.

[Experimental Example 2] (Test on salty strength)
From the results of Experimental Example 1, since the composition of potassium chloride: sodium gluconate: whey mineral in a weight ratio of 10: 10: 0.3 was most excellent in the masking effect of swordfish and the salty taste enhancing effect, this The amount of sodium in the same amount as the blend is replaced with sodium gluconate and whey minerals in the blend, blended in potassium chloride, and compared to blend 4 in Experimental Example 1, which is more A 10-person person in charge of soup development was sensory-evaluated by a blind test to see if it was improved or which one felt salty. The test method was the same as in Experimental Example 1, in which hot water was added in an amount to give a 1% solution of potassium chloride, and a small amount was dissolved and evaluated. The sensory evaluation items were masking evaluation for sashimi and evaluation of the strength of salty taste, and one point was determined to be excellent, and zero point was determined to be inferior. The results are shown in Table 2.

  As shown in Table 2, no masking effect of potassium chloride was observed on the salt. Moreover, in the state of the same amount of sodium, the salty taste was more strongly felt when sodium gluconate and whey minerals were added than when sodium chloride was added to sodium chloride and mixed.

[Experimental example 3] (Change test of sodium gluconate)
From the results of Experimental Example 1, the composition of potassium chloride: sodium gluconate: whey mineral in a weight ratio of 10: 10: 0.3 was most excellent in masking effect of saltiness and salty taste enhancement, so potassium chloride 10 g, whey mineral 0.3 g as it is, without adding sodium gluconate, instead of sodium gluconate, using citric acid, sodium tartrate, potassium gluconate, and making a sensory test . The amount added is 0.5 g for both citric acid and sodium tartrate (the amount added is not so much that the acidity is too strong to become a substitute salt), and the amount of potassium gluconate is 10 g. Powder mixed. The test method was the same as in Experimental Example 1, in which hot water was added in an amount to give a 1% solution of potassium chloride, and a small amount was dissolved and evaluated.

  As a result, the cigaric acid and sodium tartrate were all slightly affected by the masking effect of pebbles, but they were completely in the example 4 of Example 1 using sodium gluconate. It was not at the level used as a substitute salt. On the other hand, the one using potassium gluconate was judged to be a sufficiently usable level, although the masking effect of gummae was slightly inferior to that of Formulation 4 of Experimental Example 1.

[Experimental Example 4] (Solution of sodium gluconate)
From the result of Experimental Example 1, 10 g of potassium chloride and 0.3 g of whey minerals were mixed, and the amount of gluconic acid was changed to a predetermined amount of 0 to 20 g as shown in Table 3 and mixed well with powder. And used as a sample. The sample was subjected to sensory evaluation by a blind test on 10 soup developers. The test method was the same as in Experimental Example 1, in which hot water was added in an amount such that the concentration of potassium chloride was 1% solution, and a small amount was dissolved and evaluated. The sensory evaluation items were masking evaluation for sashimi and evaluation of the strength of salty taste, and 6 points were determined to be the best, and 1 point was determined to be the worst.

  As shown in Table 3, it is preferable that the amount of sodium gluconate blended is large for both the masking effect of igumi and the salty taste enhancing effect. However, if the blending weight of sodium gluconate exceeds about 4 times that of potassium chloride, the alternative salt of the blending does not reduce the sodium content, so it should be less than 4 times the weight of potassium chloride. Moreover, although the addition effect of sodium gluconate is clearly recognized from 5% or more with respect to the weight of potassium chloride, it was thought that 50% or more should be added as a preferable composition.

[Experimental Example 5] (Whey mineral compounding amount test)
From the results of Experimental Example 1, 10 g of potassium chloride and 10 g of sodium gluconate were used, and as shown in Tables 4 and 5, whey minerals were changed to predetermined amounts of 0 to 0.5 g and 0 to 3 g. And mixed well with powder to make a sample. The sample was subjected to sensory evaluation by a blind test on 10 soup developers. The test method was the same as in Experimental Example 1, in which hot water was added in an amount such that the concentration of potassium chloride was 1% solution, and a small amount was dissolved and evaluated. The sensory evaluation items were masking evaluation for sashimi and evaluation of the strength of salty taste, and 6 points were determined to be the best, and 1 point was determined to be the worst.

  The reason why the experimental system is divided into the low-capacity system and the high-capacity system is that it is difficult to give the superiority or inferiority of 10 samples at a time even for trained panelists. Therefore, the two experimental systems are independent experimental systems, and the respective scores are relative evaluation scores within each experimental system, and the scores between Table 4 and Table 5 cannot be directly compared.

  As shown in Tables 4 and 5, potassium chloride: sodium gluconate: whey mineral is 10: 10: 0.1-0.3. Furthermore, the masking effect is very good even when the blending amount of whey mineral is 0.5 g. The effect of enhancing the salty taste is weakened when the amount of whey mineral added is 1 g or more (10% relative to the weight of potassium chloride), but the masking effect is exhibited up to about 2 g. Therefore, the amount of whey mineral added can be expected to be 0.3 to 20% with respect to the weight of potassium chloride, particularly 1 to 5%, and more preferably 1 to 3%.

[Example] (Composition example of instant noodle soup)
In order to reduce the amount of sodium (sodium content) added to Japanese-style soup for instant noodles, in the powder soup (compound 1) shown in Table 6 below, part of the salt is changed to calcium chloride and sodium gluconate. Example (formulation 2), or an example (formulation 3: Example product) manufactured by changing a part of sodium chloride to calcium chloride, sodium gluconate and whey minerals (for adjusting the taste) Condiments etc. are also changed slightly). In the production method, all powders or granular raw materials shown in Table 5 below are mixed well with powder to obtain a powdered soup.
12.6 g of Formula 1 and 12.9 g of Formulas 2 and 3 are added to the styrofoam-type container for instant noodles with these powdered soups of Formulations 1 to 3, and instantly fried noodles with noodle weight of 70 g ( Soba) was poured, 400 ml of hot water was poured, the mixture was allowed to stand for 3 minutes, cooked, and eaten for sensory evaluation.

  Formulation 3 in Table 6 was evaluated as not much different in saltiness from Formulation 1, but the salt reduction rate (reduction rate of sodium content) was reduced by about 30%. However, Formulation 2 had a bitter taste and bitterness, while Formulation 3 had a dramatic reduction in itching. When asked 10 soup developers, “Which do you like best?”, The number of panelists who selected Formula 1 and Formula 3 was the same, and none of them chose Formula 2.

Claims (3)

  A salt substitute containing 50 to 200 parts by weight of sodium gluconate and / or potassium gluconate and 1 to 5 parts by weight of whey minerals with respect to 100 parts by weight of potassium chloride.   A reduced salt processed food containing the salt substitute according to claim 1. In a processed food, a method for producing a reduced-salt processed food that is produced by replacing all or part of the salt used as a raw material with potassium chloride, gluconate, and whey minerals,
The potassium chloride, gluconate, and whey mineral are blended with 50 to 200 parts by weight of sodium gluconate and / or potassium gluconate and 1 to 5 parts by weight of whey mineral with respect to 100 parts by weight of potassium chloride. A method for producing a reduced-salt processed food used in a ratio.