JP6300784B2 - 塩の代替物 - Google Patents
塩の代替物 Download PDFInfo
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- JP6300784B2 JP6300784B2 JP2015507582A JP2015507582A JP6300784B2 JP 6300784 B2 JP6300784 B2 JP 6300784B2 JP 2015507582 A JP2015507582 A JP 2015507582A JP 2015507582 A JP2015507582 A JP 2015507582A JP 6300784 B2 JP6300784 B2 JP 6300784B2
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- Prior art keywords
- salt
- substitute
- salt substitute
- total weight
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- 150000003839 salts Chemical class 0.000 title claims description 141
- 235000002639 sodium chloride Nutrition 0.000 claims description 165
- 239000000203 mixture Substances 0.000 claims description 81
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M potassium chloride Inorganic materials [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 77
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 45
- 239000001103 potassium chloride Substances 0.000 claims description 39
- 235000011164 potassium chloride Nutrition 0.000 claims description 37
- 239000011780 sodium chloride Substances 0.000 claims description 27
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Inorganic materials [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 23
- CSNNHWWHGAXBCP-UHFFFAOYSA-L magnesium sulphate Substances [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 23
- 235000013305 food Nutrition 0.000 claims description 22
- 239000000654 additive Substances 0.000 claims description 19
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 15
- 230000000996 additive effect Effects 0.000 claims description 11
- 239000013078 crystal Substances 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 9
- 235000011132 calcium sulphate Nutrition 0.000 claims description 8
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 8
- NROKBHXJSPEDAR-UHFFFAOYSA-M potassium fluoride Chemical compound [F-].[K+] NROKBHXJSPEDAR-UHFFFAOYSA-M 0.000 claims description 6
- 238000009826 distribution Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 3
- 239000011698 potassium fluoride Substances 0.000 claims description 3
- 235000003270 potassium fluoride Nutrition 0.000 claims description 3
- 235000019643 salty taste Nutrition 0.000 claims description 3
- 239000001692 EU approved anti-caking agent Substances 0.000 claims description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 2
- 150000002497 iodine compounds Chemical class 0.000 claims description 2
- 239000004304 potassium nitrite Substances 0.000 claims 1
- 235000010289 potassium nitrite Nutrition 0.000 claims 1
- 239000000047 product Substances 0.000 description 26
- 235000019640 taste Nutrition 0.000 description 24
- 235000008429 bread Nutrition 0.000 description 17
- 238000009472 formulation Methods 0.000 description 14
- 238000012360 testing method Methods 0.000 description 11
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 10
- 239000011159 matrix material Substances 0.000 description 9
- 230000006870 function Effects 0.000 description 8
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 8
- 235000015193 tomato juice Nutrition 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 6
- 235000013580 sausages Nutrition 0.000 description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 4
- CPLXHLVBOLITMK-UHFFFAOYSA-N Magnesium oxide Chemical compound [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 239000011630 iodine Substances 0.000 description 4
- 229910052740 iodine Inorganic materials 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000010288 sodium nitrite Nutrition 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000012790 confirmation Methods 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 3
- 239000001095 magnesium carbonate Substances 0.000 description 3
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 3
- 239000000395 magnesium oxide Substances 0.000 description 3
- 235000013575 mashed potatoes Nutrition 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical compound [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000017854 proteolysis Effects 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- FVAUCKIRQBBSSJ-UHFFFAOYSA-M sodium iodide Chemical compound [Na+].[I-] FVAUCKIRQBBSSJ-UHFFFAOYSA-M 0.000 description 3
- 238000007711 solidification Methods 0.000 description 3
- 230000008023 solidification Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical group [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- -1 NaCl Substances 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 150000001450 anions Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000013095 identification testing Methods 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- KQMCGGGTJKNIMC-UHFFFAOYSA-N 2-hydroxy-3-propyl-2h-furan-5-one Chemical compound CCCC1=CC(=O)OC1O KQMCGGGTJKNIMC-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- KRHYYFGTRYWZRS-UHFFFAOYSA-M Fluoride anion Chemical compound [F-] KRHYYFGTRYWZRS-UHFFFAOYSA-M 0.000 description 1
- YCKRFDGAMUMZLT-UHFFFAOYSA-N Fluorine atom Chemical compound [F] YCKRFDGAMUMZLT-UHFFFAOYSA-N 0.000 description 1
- 206010067997 Iodine deficiency Diseases 0.000 description 1
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010040030 Sensory loss Diseases 0.000 description 1
- 229910004298 SiO 2 Inorganic materials 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000000279 calcium ferrocyanide Substances 0.000 description 1
- 235000012251 calcium ferrocyanide Nutrition 0.000 description 1
- 239000001175 calcium sulphate Substances 0.000 description 1
- 235000021383 camembert cheese Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 150000001805 chlorine compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005115 demineralization Methods 0.000 description 1
- 230000002328 demineralizing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 235000015244 frankfurter Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000006479 iodine deficiency Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- NALMPLUMOWIVJC-UHFFFAOYSA-N n,n,4-trimethylbenzeneamine oxide Chemical compound CC1=CC=C([N+](C)(C)[O-])C=C1 NALMPLUMOWIVJC-UHFFFAOYSA-N 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000003359 percent control normalization Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000276 potassium ferrocyanide Substances 0.000 description 1
- JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 description 1
- 239000001230 potassium iodate Substances 0.000 description 1
- 235000006666 potassium iodate Nutrition 0.000 description 1
- 229940093930 potassium iodate Drugs 0.000 description 1
- 229960004839 potassium iodide Drugs 0.000 description 1
- 235000007715 potassium iodide Nutrition 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 235000021148 salty food Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000021317 sensory perception Effects 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000000264 sodium ferrocyanide Substances 0.000 description 1
- 235000012247 sodium ferrocyanide Nutrition 0.000 description 1
- GTSHREYGKSITGK-UHFFFAOYSA-N sodium ferrocyanide Chemical compound [Na+].[Na+].[Na+].[Na+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] GTSHREYGKSITGK-UHFFFAOYSA-N 0.000 description 1
- 239000011697 sodium iodate Substances 0.000 description 1
- 235000015281 sodium iodate Nutrition 0.000 description 1
- 229940032753 sodium iodate Drugs 0.000 description 1
- 235000009518 sodium iodide Nutrition 0.000 description 1
- 229940083599 sodium iodide Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical compound [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 description 1
- 210000001685 thyroid gland Anatomy 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
- A23L27/45—Salt substitutes completely devoid of sodium chloride
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/064—Salting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fodder In General (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Description
a)英国特許第2237720号明細書に記載された、最終組成物の重量で、46.6%のNaCl、6.5%のMgCl2、2.8%のMgSO4、2.2%のCaSO4、41.5%のKCl、0.10%のMgBr2および0.2%のCaCO3を含む代用塩、または
b)33.3%のNaCl+66.6%のKClを含む市販の組成物
が提案された。
‐塩化カリウム72%〜87%、
‐硫酸マグネシウム10%〜20%、および
‐硫酸カルシウム3%〜8%、好ましくは3%〜7.5%
を含む、塩の代替物を目的とする。
‐33.3%のNaCl、66%のKCl、
‐60%のNaCl、21.4%のKCl、15.5%のMgCl2、3.1%のNH4Cl、または
‐NaClおよびCaCl2によってのみ構成された組成物。
‐塩化カリウム76%〜84%、
‐硫酸マグネシウム12%〜18%、および
‐硫酸カルシウム4%〜6%
を含む。
‐塩化カリウム78%〜82%、
‐硫酸マグネシウム13.5%〜16.5%、および
‐硫酸カルシウム4.5%〜5.5%
を含む。
‐塩化カリウム82%〜86%、
‐硫酸マグネシウム10%〜12.5%、および
‐硫酸カルシウム4.5%〜5.5%
を含む。
F0(塩):100%のNaCl
F1(比較‐塩化物100%):50%のNaCl、46%のKCl、4%のMgCl2
F2(比較‐塩化物94.5%):50%のNaCl、44.5%のKCl、5.5%のCaSO4
F3(本発明による組成物‐塩化物90%):50%のNaCl、40%のKCl、7.5%のMgSO4、2.5%のCaSO4
・塩無添加トマトジュースVITALIAにテストする製品を0.6重量%混入した。
・塩無添加マッシュポテトMouslineにテストする製品を0.6重量%混入した。
F5(本発明による組成物):33.3%の塩+53.3%のKCl+10%のMgSO4+3.4%のCaSO4。
・塩無添加トマトジュースVITALIAにテストする製品を濃度6g/Lで混入した。
24人の参加者でこれらの二つの製品(F4、F5)の三点試験法を実施した。参加者は、各回二つが同じで一つが異なる三つのサンプルをテストした。
‐あなたが違うと思うサンプルはどれか。
‐あなたが好きなサンプルはどれか。
24人の参加者中、7人が他の二つと異なるサンプルを見分けることに成功した。
これらの試験では、正確に識別した7人の参加者の好みの結果がすべて同じであり、本発明による塩の代替物を好んでいることが分かり、興味深い。
F0(塩):100%のNaCl、
F6(本発明による組成物):85%のNaCl、12%のKCl、2.25%のMgSO4、0.75%のCaSO4、
F7(本発明による組成物):70%のNaCl、24%のKCl、4.5%のMgSO4、1.5%のCaSO4。
BIPEA NF V03−716法の製造図から製造したパン。加塩味製品の率:18g/小麦粉1kg。
F0(塩):100%のNaCl
F6(本発明による組成物):85%のNaCl、12%のKCl、2.25%のMgSO4、0.75%のCaSO4、
F7(本発明による組成物):70%のNaCl、24%のKCl、4.5%のMgSO4、1.5%のCaSO4。
2重量%の率で加塩味製品を混入したカマンベール。
質問された61人の消費者のうち、21人だけが他の二つと異なるカマンベール片を発見した。これらの21人の消費者のうち、20人はこの選択を偶然にしたと指摘した。この結果は、二つのカマンベールを区別することのできる消費者の実際の割合(1.6%と算出される)はわずかであり、加塩味製品に有意な違いがあるとは結論づけられないことを示している。
質問された61人の消費者のうち、23人だけが他の二つと異なるカマンベール片を発見した。これらの23人の消費者のうち、19人はこの選択を偶然にしたと指摘した。この結果は、二つのカマンベールを区別することのできる消費者の実際の割合(6.5%と算出される)はわずかであり、加塩味製品に有意な違いがあるとは結論づけられないことを示している。
これらの試験は、カマンベールの場合、消費者はその極めて大多数が従来の塩から本発明による塩の代替物を区別することができないことを示している。
F0(塩):100%のNaCl、
F6(本発明による組成物):85%のNaCl、12%のKCl、2.25%のMgSO4、0.75%のCaSO4、
F7(本発明による組成物):70%のNaCl、24%のKCl、4.5%のMgSO4、1.5%のCaSO4。
BIPEA NF V03−716法の製造図から製造したパン。加塩味製品の率:18g/小麦粉1kg。
ショパンアルベオグラフは、パン生地の挙動を評価するために、製パン業で従来から使用されている測定手段である。
保存の評価は、D+1、D+2およびD+3の質量損失の追跡によって明らかにされた。
F0(塩):100%のNaCl、
F6(本発明による組成物):85%のNaCl、12%のKCl、2.25%のMgSO4、0.75%のCaSO4、
F7(本発明による組成物):70%のNaCl、24%のKCl、4.5%のMgSO4、1.5%のCaSO4。
加塩味製品を2%の率で混入したカマンベール。
TDE:総乾燥抽出物
F/D:脂肪/乾燥物
MFFB:脂肪を含まない主成分の水分
FFDE:脂肪を含まない乾燥抽出物
SN:可溶性窒素
TN:総窒素
NPN:非タンパク質窒素
F:脂肪材料
TNCM:総窒素含有材料
‐C=塩化ナトリウム100%の対照。
‐R35=塩化ナトリウムを35%低減しての試験。
‐S25=塩化カリウム80%、硫酸マグネシウム15%および硫酸カルシウム5%の混合物によって塩化ナトリウム25%を代用した試験。
‐S35=塩化カリウム80%、硫酸マグネシウム15%および硫酸カルシウム5%の混合物によって塩化ナトリウム35%を代用した試験。
‐50%のNaCl、
‐41%のKCl、
‐5.5%のMgSO4、
‐2.5%のCaSO4、
‐1%のDC4(それぞれの重量で60:40の割合の炭酸マグネシウムおよび酸化マグネシウムの混合物)、および
‐微量(0.0005%)のフェロシアン化物。
‐50%のNaCl、
‐40%のKCl、
‐7%のMgSO4、
‐2.5%のCaSO4、
‐0.5%のDC4、および
‐微量(0.0005%)のフェロシアン化物。
Claims (12)
- 添加物を除いた塩の代替物の総重量の25〜96%の塩化ナトリウム、塩の代替物の総重量の0〜4%の添加物および残りの組成物を含み、この残りの組成物が、この残りの組成物の総重量で
‐塩化カリウム72%〜87%、
‐硫酸マグネシウム10%〜20%、および
‐硫酸カルシウム3%〜8%
を含む、塩の代替物。 - 添加物を除いた塩の代替物の総重量で、50〜95%の塩化ナトリウムを含むことを特徴とする、請求項1に記載の塩の代替物。
- 残りの組成物がこの残りの組成物の総重量で、
‐塩化カリウム76%〜84%、
‐硫酸マグネシウム12%〜18%、および
‐硫酸カルシウム4%〜6%
を含むことを特徴とする、請求項1または2に記載の塩の代替物。 - 残りの組成物がこの残りの組成物の総重量で、
‐塩化カリウム82%〜86%、
‐硫酸マグネシウム10%〜12.5%、および
‐硫酸カルシウム4.5%〜5.5%、
を含むことを特徴とする、請求項1または2に記載の塩の代替物。 - 各添加物はヨウ素化合物、固化防止剤、流動化剤、フッ化カリウムおよび亜硝酸塩、およびそれらの混合物によって構成される群に属することを特徴とする、請求項1〜4のいずれか一つに記載の塩の代替物。
- 添加物の量が塩の代替物の総重量の2%未満であることを特徴とする、請求項1〜5のいずれか一つに記載の塩の代替物。
- 塩化ナトリウム、塩化カリウム、硫酸マグネシウムおよび硫酸カルシウムによって形成される群のすべての構成要素は海起源であることを特徴とする、請求項1〜6のいずれか一つに記載の塩の代替物。
- 直径0.1〜6mmの、好ましくは0.2〜0.5mmの粒度分布の結晶の形態である、請求項1〜7のいずれか一つに記載の塩の代替物。
- 請求項1〜8のいずれか一つに記載の塩の代替物を含むことを特徴とする、食卓塩の代替物。
- ヒトおよび/または動物用の食物の産業的な調製のための請求項1〜9のいずれか一つに記載の塩の代替物の使用。
- 塩味の製品、特に前記製品への請求項1〜9のいずれか一つに記載の塩の代替物の付加を含む食品の製造方法。
- 請求項1〜9のいずれか一つに記載の塩の代替物を含む塩味のついた食品。
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FR1253735 | 2012-04-24 | ||
FR1253735A FR2989556B1 (fr) | 2012-04-24 | 2012-04-24 | Substitut de sel |
PCT/FR2013/050889 WO2013160599A1 (fr) | 2012-04-24 | 2013-04-22 | Substitut de sel |
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JP2015519046A JP2015519046A (ja) | 2015-07-09 |
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US (1) | US20150110926A1 (ja) |
EP (2) | EP3348151A1 (ja) |
JP (2) | JP6300784B2 (ja) |
CN (2) | CN104334036A (ja) |
CA (1) | CA2870171A1 (ja) |
ES (1) | ES2662799T3 (ja) |
FR (1) | FR2989556B1 (ja) |
HU (1) | HUE036428T2 (ja) |
PL (1) | PL2840907T3 (ja) |
WO (1) | WO2013160599A1 (ja) |
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US9629384B2 (en) | 2005-09-14 | 2017-04-25 | S & P Ingredient Development, Llc | Low sodium salt composition |
US8802181B2 (en) | 2006-10-05 | 2014-08-12 | S & P Ingredient Development, Llc | Low sodium salt composition |
ES2546739A1 (es) * | 2014-03-28 | 2015-09-28 | Pedro ESCUDERO ALCARAZ | Compuesto de macrominerales para uso culinario |
US9247762B1 (en) | 2014-09-09 | 2016-02-02 | S & P Ingredient Development, Llc | Salt substitute with plant tissue carrier |
CN105876766A (zh) * | 2016-04-19 | 2016-08-24 | 天津农学院 | 一种低盐杏鲍菇酱及其制备方法 |
FR3057143A1 (fr) * | 2016-10-12 | 2018-04-13 | Compagnie Des Salins Du Midi Et Des Salines De L'est | Condiment hyposode aromatise |
CN111093391A (zh) | 2017-09-18 | 2020-05-01 | S&P 配料研发有限公司 | 含氯化钾的低钠食盐代用品 |
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US3514296A (en) * | 1967-01-16 | 1970-05-26 | Morton Int Inc | Salt substitute |
US4473595A (en) * | 1982-01-04 | 1984-09-25 | Rood Robert P | Low-sodium salt substitute |
FR2562884B1 (fr) * | 1984-04-16 | 1988-12-30 | Solvay | Procede pour la production de sel et sel obtenu par ce procede |
US5098723A (en) * | 1989-09-15 | 1992-03-24 | Dubois Grant E | Low sodium salt composition and method of preparing |
GB2237720B (en) * | 1989-11-08 | 1993-12-15 | Patrick Hylton Heron | Potassium-enriched dietary salt substitute |
JPH05328937A (ja) * | 1991-05-29 | 1993-12-14 | Sanuki Mashio Kk | 減塩調味料及びその製造方法 |
JPH05336919A (ja) * | 1992-06-08 | 1993-12-21 | Sanuki Engiyou Kk | 香りつき塩 |
WO1995007630A1 (en) * | 1993-09-17 | 1995-03-23 | Akzo Nobel N.V. | Salt composition |
US5871803A (en) * | 1997-05-30 | 1999-02-16 | Campbell Soup Company | Salt flavor enhancing compositions, food products including such compositions, and methods for preparing such products |
FR2773955B1 (fr) * | 1998-01-26 | 2000-04-07 | Sanofi Sa | Composition dietetique sous forme d'un sel de substitution du sel de table |
US6541050B1 (en) * | 1998-11-27 | 2003-04-01 | Campbell Soup Company | Salt flavor enhancing compositions, food products including such compositions, and methods for preparing such products |
US6599565B1 (en) * | 1999-09-20 | 2003-07-29 | Umai Co., Ltd. | Bittern-containing common salt grains and process for preparing the same |
EP1311167A1 (en) * | 2000-08-14 | 2003-05-21 | Unilever N.V. | Granulation process |
AU2002232114B2 (en) * | 2002-01-31 | 2008-08-28 | Council Of Scientific And Industrial Research | A process for recovery of low sodium salt from bittern |
DE202009015532U1 (de) * | 2009-11-22 | 2010-04-08 | Hurtig, Sven | Speise-Vollsalz mit Additiven |
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2013
- 2013-04-22 EP EP17189241.7A patent/EP3348151A1/fr not_active Withdrawn
- 2013-04-22 US US14/395,980 patent/US20150110926A1/en not_active Abandoned
- 2013-04-22 ES ES13723847.3T patent/ES2662799T3/es active Active
- 2013-04-22 CA CA2870171A patent/CA2870171A1/fr not_active Abandoned
- 2013-04-22 HU HUE13723847A patent/HUE036428T2/hu unknown
- 2013-04-22 EP EP13723847.3A patent/EP2840907B1/fr active Active
- 2013-04-22 CN CN201380027526.2A patent/CN104334036A/zh active Pending
- 2013-04-22 PL PL13723847T patent/PL2840907T3/pl unknown
- 2013-04-22 CN CN201910567855.5A patent/CN110226735A/zh active Pending
- 2013-04-22 JP JP2015507582A patent/JP6300784B2/ja active Active
- 2013-04-22 WO PCT/FR2013/050889 patent/WO2013160599A1/fr active Application Filing
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Publication number | Publication date |
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FR2989556B1 (fr) | 2014-05-23 |
EP3348151A1 (fr) | 2018-07-18 |
WO2013160599A1 (fr) | 2013-10-31 |
PL2840907T3 (pl) | 2018-05-30 |
CA2870171A1 (fr) | 2013-10-31 |
EP2840907A1 (fr) | 2015-03-04 |
CN110226735A (zh) | 2019-09-13 |
CN104334036A (zh) | 2015-02-04 |
US20150110926A1 (en) | 2015-04-23 |
JP2015519046A (ja) | 2015-07-09 |
FR2989556A1 (fr) | 2013-10-25 |
HUE036428T2 (hu) | 2018-07-30 |
ES2662799T3 (es) | 2018-04-09 |
EP2840907B1 (fr) | 2017-10-18 |
JP2017200478A (ja) | 2017-11-09 |
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