JPH01281054A - Sodium reduced salty seasoning - Google Patents
Sodium reduced salty seasoningInfo
- Publication number
- JPH01281054A JPH01281054A JP63109994A JP10999488A JPH01281054A JP H01281054 A JPH01281054 A JP H01281054A JP 63109994 A JP63109994 A JP 63109994A JP 10999488 A JP10999488 A JP 10999488A JP H01281054 A JPH01281054 A JP H01281054A
- Authority
- JP
- Japan
- Prior art keywords
- sodium
- potassium chloride
- salt
- taste
- low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 11
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 title abstract description 6
- 239000011734 sodium Substances 0.000 title abstract description 6
- 229910052708 sodium Inorganic materials 0.000 title abstract description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 71
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 35
- 239000001103 potassium chloride Substances 0.000 claims abstract description 35
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 32
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 23
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 23
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 22
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 239000011780 sodium chloride Substances 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 235000013355 food flavoring agent Nutrition 0.000 claims description 14
- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 description 18
- 150000003839 salts Chemical class 0.000 description 16
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 6
- 235000013923 monosodium glutamate Nutrition 0.000 description 6
- 229940073490 sodium glutamate Drugs 0.000 description 6
- 239000002245 particle Substances 0.000 description 5
- 159000000000 sodium salts Chemical class 0.000 description 5
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 239000011230 binding agent Substances 0.000 description 4
- 235000013890 disodium inosinate Nutrition 0.000 description 4
- 238000005469 granulation Methods 0.000 description 4
- 230000003179 granulation Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 239000001856 Ethyl cellulose Substances 0.000 description 1
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- WHXSMMKQMYFTQS-UHFFFAOYSA-N Lithium Chemical compound [Li] WHXSMMKQMYFTQS-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 229940072107 ascorbate Drugs 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229920001249 ethyl cellulose Polymers 0.000 description 1
- 235000019325 ethyl cellulose Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 1
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 1
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 1
- -1 potassium chloride-ascorbic acid Chemical compound 0.000 description 1
- BUKHSQBUKZIMLB-UHFFFAOYSA-L potassium;sodium;dichloride Chemical compound [Na+].[Cl-].[Cl-].[K+] BUKHSQBUKZIMLB-UHFFFAOYSA-L 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、塩化カリウムおよび塩化カリウムに対して重
量比で５〜２００％のアスコルビン酸ナトリウムを含有
する低ナトリウム塩味料、並びに塩化カリウムおよび塩
化カリウムに対して重量比で５〜２００％のアスコルビ
ン酸ナトリウム並びに食塩を含有する低ナトリウム塩味
料に関する。Detailed Description of the Invention [Industrial Application Field] The present invention provides a low-sodium salt flavoring agent containing potassium chloride and sodium ascorbate in a weight ratio of 5 to 200% with respect to potassium chloride, and potassium chloride and sodium chloride. The present invention relates to a low-sodium salt flavoring agent containing sodium ascorbate and common salt in a weight ratio of 5 to 200% relative to potassium.
［従来の技術］
食塩は、古来より食料の保存または調味料として利用さ
れているが、近年その過剰摂取が問題となっている。食
塩成分のうち、ナトリウムが過剰に摂取されると循環器
系の障害を招き、成人病の中心である高血圧、脳卒中、
動脈硬化、心臓病などさまざまな病気の原因となること
が明らかになっている。[Prior Art] Salt has been used as a food preservation agent or seasoning since ancient times, but its excessive intake has become a problem in recent years. Of the salt components, excessive intake of sodium can lead to circulatory system disorders, leading to high blood pressure, stroke, and other adult diseases.
It has been revealed that it causes various diseases such as arteriosclerosis and heart disease.
一方、ナトリウムの過剰摂取による悪影響がカリウムの
摂取によって抑えられることが明らかになってから、塩
化カリウムが代用食塩として見直されている。しかし、
塩化カリウムは、塩味と共に特有の苦味を有するため、
種々の塩成分（特公昭６０−１５２９９号）、酸味成分
（特開昭６０−１５３７５１号）、甘味成分（特開昭６
０−１５３７５１＠）、香辛料（特表昭６１−５０２１
６５号）、うまみ成分（特開昭５７−１３８３５９号）
などの添加物を加えることによって、味の改善がはから
れている。On the other hand, since it became clear that the negative effects of excessive sodium intake can be suppressed by potassium intake, potassium chloride has been reconsidered as a salt substitute. but,
Potassium chloride has a salty taste as well as a unique bitter taste.
Various salt components (Japanese Patent Publication No. 60-15299), sour components (Japanese Patent Publication No. 60-153751), sweet components (Japanese Patent Publication No. 60-153751)
0-153751@), spices (special publication 1986-5021)
No. 65), Umami component (Japanese Patent Application Laid-open No. 138359/1983)
The taste is improved by adding additives such as
［発明が解決しようとする課題］
上記した各種添加物の添加によって、塩化カリラムの苦
味は若干改善されるが、食塩と比較した場合、呈味上の
満足度は十分ではなく、ざらに食塩に近い低ナトリウム
塩味料が望まれていた。[Problems to be Solved by the Invention] Although the bitterness of potassium chloride is slightly improved by adding the various additives described above, when compared with table salt, the taste is not sufficiently satisfying, and the taste is not as good as that of table salt. A similar low-sodium salt flavoring agent was desired.
［課題を解決するための手段］
本発明者らは、上記した課題に対し、鋭意研究を行った
結果、アスコルビン酸ナトリウムが、塩化カリウムの苦
味を特異的に減少させると同時に、塩味を増加させるこ
とを児出し、本発明を完成するに至ったものである。[Means for Solving the Problems] The present inventors have conducted intensive research to solve the above problems, and have found that sodium ascorbate specifically reduces the bitter taste of potassium chloride while increasing the salty taste. This led to the completion of the present invention.
本発明の塩化カリウムおよび塩化カリウムに対して重量
比で５〜２００％のアスコルビン荘ナトリウムを含有す
る低ナトリウム塩味料の場合、特に、塩化カリウムに対
して＠量比で２０％以上のアスコルビン酸ナトリウムを
含有するのが好ましい。In the case of the potassium chloride of the present invention and the low sodium salt seasoning containing sodium ascorbate in a weight ratio of 5 to 200% with respect to potassium chloride, in particular, sodium ascorbate with a weight ratio of 20% or more with respect to potassium chloride. It is preferable to contain.
また、塩化カリウムおよび塩化カリウムに対して重量比
で５〜２００％のアスコルビン酸ナトリウム並びに食塩
を含有する低ナトリウム塩味料の場合、特に、低ナトリ
ウム、塩味料に対する食塩の最終含有量が重量比で６０
％以下であるのが好ましい。In addition, in the case of potassium chloride and low-sodium salt seasonings containing sodium ascorbate and common salt in a weight ratio of 5 to 200% relative to potassium chloride, especially the final content of salt relative to the low sodium and salt seasonings is 60
% or less.
なお、食塩としては、塩化ナトリウム、天然塩などいず
れを用いてもよい。Note that as the common salt, any of sodium chloride, natural salt, etc. may be used.
塩化カリウムおよび塩化カリウムに対して＠量比で５〜
２００％のアスコルビン酸ナトリウムを含有する塩味料
、並びに塩化カリウムおよび塩化カリウムに対して重量
比で５〜２００％のアスコルビン酸す１〜リウム並びに
食塩を含有する塩味料に、グルタミン酸ナトリウム、イ
ノシン酸ナトリウムなどの通常の添加物を加えてもよい
。これらの添加物は２種以上を混合して加えてもよく、
その添加量は、たとえば、グルタミン酸ナトリウムの場
合、上記塩味料に対して重量比で５％以下が好ましく、
また、イノシン酸ナトリウムの場合、上記塩味料に対し
て＠量比で１％以下が好ましい。Potassium chloride and potassium chloride @ quantitative ratio of 5~
A salty seasoning containing 200% sodium ascorbate, and a salty seasoning containing potassium chloride and mono-lithium ascorbate and common salt at a weight ratio of 5 to 200% relative to potassium chloride, sodium glutamate, and sodium inosinate. You may also add conventional additives such as. These additives may be added as a mixture of two or more,
For example, in the case of sodium glutamate, the amount added is preferably 5% or less by weight relative to the salt flavoring agent,
Further, in the case of sodium inosinate, it is preferably 1% or less in terms of the amount ratio to the above salt flavoring agent.
本発明の低ナトリウム塩味料を製造するには、たとえば
、配合成分を粉砕し、篩別して粒度を揃えた後混合して
もよいし、配合成分を混合した後粉砕してもよい。In order to produce the low-sodium salt flavoring agent of the present invention, for example, the ingredients may be crushed, sieved to make the particle size uniform, and then mixed, or the ingredients may be mixed and then crushed.
また、嗜好に応じて塩味の発現速度を調整するため、個
々の配合成分の粒度を変えて混合することもできる。た
とえば、あらかじめ塩化カリウムまたは食塩と塩化カリ
ウムを結合剤を用いて造粒し、この造粒物にアスコルビ
ン酸ナトリウムを混合してもよい。In addition, in order to adjust the rate of development of salty taste according to taste, the particle size of each component can be changed and mixed. For example, potassium chloride or common salt and potassium chloride may be granulated in advance using a binder, and sodium ascorbate may be mixed with the granulated product.
使用し得る結合剤としては、デンプン、カルボキシメチ
ルセルロース、ポリビニルピロリドンなどの医薬・食品
分野で繁用されている非再性の結合剤が挙げられる。Examples of binders that can be used include non-renewable binders that are frequently used in the pharmaceutical and food fields, such as starch, carboxymethylcellulose, and polyvinylpyrrolidone.
また、造粒法としては、流動層造粒、撹拌造粒などが挙
げられる。溶媒としては、水、エタノール、イソプロピ
ルアルコールなどの低温性で揮敗しやすいものを適宜に
選択することができる。溶媒、結合剤および造粒条件を
適宜組合わせることにより、配合成分を一括して造粒す
ることもできる。ざらに、使用環境によってはアスコル
ビン酸ナトリウムが吸湿して、外観や味を損ねることも
予想されるので、防湿性を高めるため、エチルセルロー
スなどであらかじめアスコルビン酸ナトリウムをコーテ
ィングして、配合することもできる。Further, examples of the granulation method include fluidized bed granulation and stirring granulation. As the solvent, one that is easily volatilized at low temperatures, such as water, ethanol, and isopropyl alcohol, can be appropriately selected. By appropriately combining the solvent, binder, and granulation conditions, the ingredients can be granulated all at once. Furthermore, depending on the environment in which it is used, sodium ascorbate may absorb moisture and impair its appearance and taste, so it is also possible to coat sodium ascorbate in advance with ethyl cellulose, etc., before blending. .
し発明の効果コ
１、塩化カリウムにアスコルビン酸ナトリウムを添加し
たときの味覚
味覚テストの方法
２％塩化カリウム水溶液を基準として、塩化カリウムに
対してアスコルビン酸ナトリウムを重量比で５％から段
階的に添加して、味の変化をパネラ−２０名が比較試験
した。その結果を表−１に示す。Effects of the invention 1. Method of taste test when sodium ascorbate is added to potassium chloride Based on a 2% potassium chloride aqueous solution, the weight ratio of sodium ascorbate to potassium chloride is gradually increased from 5% by weight. A panel of 20 people conducted a comparative test to determine the change in taste. The results are shown in Table-1.
なお、表中の記号は以下の意味を有する。The symbols in the table have the following meanings.
−；パネラ−２０名中Ｏ〜４名が以下に記載の味覚を認
めた
±；パネラー２０名中５〜１０名が以下に記載の味覚を
認めた
＋；パネラー２０名中１１〜１５名が以下に記載の味覚
を認めた
十＋；パネラー２０名中１６〜２０名が以下に記載の味
覚を認めた
（以下余白）
表−１
２，塩化カリウム−アスコルビン酸ナトリウム組成物に
食塩を添加したときの味覚
味覚テストの方法
パネラ−２０名が各サンプル５０ｍ９を百雷し、塩味、
苦味など総合的に判断して、食塩と同等の味覚であるか
否か比較試論した。その結果を表−２に示す。−; O to 4 out of 20 panelists recognized the taste described below ±; 5 to 10 out of 20 panelists recognized the taste described below +; 11 to 15 out of 20 panelists 10+ who recognized the taste described below; 16 to 20 out of 20 panelists recognized the taste described below (blank below) Table 1 2. Salt was added to the potassium chloride-sodium ascorbate composition Taste test method: 20 panelists tested 50m9 of each sample to determine the saltiness,
Comprehensive evaluation including bitterness was conducted to determine whether the taste was equivalent to that of table salt. The results are shown in Table-2.
なお、表−２中の記号は、以下の意味を有する。Note that the symbols in Table 2 have the following meanings.
一；パネラー２０名中０〜４名が食塩と同等の味覚を感
じた
±；パネラー２０名中５〜１０名が食塩と同等の味覚を
感じた
＋；パネラー２０名中１１〜１５名が食塩と同等の味覚
を感じた
十＋；パネラー２０名中１６〜２０名が食塩と同等の味
覚を感じた
また、サンプルは塩化カリウム−アスコルビン駿ナトリ
ウム重量配合比１００：Ｏ〜１００：４０のそれぞれの
組成物に、最終含有量が、重量比で１０〜６０％になる
ように食塩を添加したものである。1; 0-4 out of 20 panelists felt the taste was equivalent to salt ±; 5-10 out of 20 panelists felt the taste was equivalent to salt +; 11-15 out of 20 panelists felt the taste was equivalent to salt 16 to 20 of the 20 panelists felt the taste was equivalent to that of table salt.The samples also had potassium chloride-ascorbic acid and sodium weight ratios of 100:0 to 100:40. Salt is added to the composition so that the final content is 10 to 60% by weight.
表−２
以上の結果から、本発明の低ナトリウム塩味料は、優れ
た味覚を有し、食塩と比較しても遜色ないことが明らか
である。Table 2 From the above results, it is clear that the low sodium salt flavoring agent of the present invention has an excellent taste and is comparable to common salt.
［実施例］
つぎに、本発明の代表的な低ナトリウム塩味料を実施例
で示すが、本発明はこれらに限定されるものではない。[Example] Next, typical low-sodium salt flavoring agents of the present invention are shown in Examples, but the present invention is not limited thereto.
実施例１
塩化カリウム５０ｇおよびアスコルビン酸ナトリウム５
０７を混合した債、粉砕し、低ナトリウム塩味料を得る
。Example 1 Potassium chloride 50g and sodium ascorbate 5
07 was mixed and ground to obtain a low-sodium salt flavoring agent.
実施例２
塩化カリウム５０９およびアスコルビン酸ナトリウム２
０９を混合した後、粉砕し、低ナトリウム塩味料を得る
。Example 2 Potassium chloride 509 and sodium ascorbate 2
After mixing 09, it is ground to obtain a low sodium salt flavoring agent.
実施例３
塩化カリウム４５９、アスコルビン酸ナトリウム１０ｇ
および食＠４５ｇをそれぞれ粉砕し、粒度を均一化した
後、混合し、低ナトリウム塩味料を（ｑる。Example 3 Potassium chloride 459, sodium ascorbate 10g
After crushing and homogenizing the particle size, 45g of food and food @45g are mixed, and a low-sodium salt seasoning agent is added (q).
実施例４
塩化カリウム３５９、アスコルビン酸す１〜リウム１０
９、食塩５４９およびグルタミン酸ナトリウム１ｇをそ
れぞれ粉砕し、粒度を均一化した後、混合し、低ナトリ
ウム塩味料を得る。Example 4 Potassium chloride 359, ascorbic acid 1-10
9. Grind 549 common salt and 1 g of sodium glutamate, make the particle size uniform, and then mix to obtain a low-sodium salt flavoring agent.
実施例５
塩化カリウム４Ｂ、９９、アスコルビン酸ナトリウム１
５ｇ、食塩３５ｇ、グルタミン酸ナトリウム１ｇおよび
イノシン酸ナトリウム０．１ｇを混合した後、粉砕し、
低ナトリウム塩味料を得る。Example 5 Potassium chloride 4B, 99, sodium ascorbate 1
5 g, 35 g of salt, 1 g of sodium glutamate, and 0.1 g of sodium inosinate, and then crushed.
Obtain a low sodium salt flavoring.
実施例６
塩化カリウム５０ｆｆ、アスコルビン酸ナトリウム４９
９およびグルタミン酸ナトリウム１ｇをそれぞれ粉砕し
、粒度を均一化した後、混合し、低すｌ−リウム塩味料
を得る。Example 6 Potassium chloride 50ff, sodium ascorbate 49
9 and 1 g of sodium glutamate are each crushed to make the particle size uniform, and then mixed to obtain a low sl-lium salt seasoning.
実施例７
塩化カリウム４９．９９、アスコルビン酸ナトリウム４
９９、グルタミン酸ナトリウム１Ｕおよびイノシン酸ナ
トリウム０．ＩＣＪを混合した後、粉砕し、低ナトリウ
ム塩味料を得る。Example 7 Potassium chloride 49.99, sodium ascorbate 4
99, sodium glutamate 1U and sodium inosinate 0. After mixing the ICJ, it is ground to obtain a low sodium salt flavoring agent.
Claims (2)
で５〜２００％のアスコルビン酸ナトリウムを含有する
低ナトリウム塩味料。(1) A low-sodium salt flavoring agent containing potassium chloride and sodium ascorbate in a weight ratio of 5 to 200% relative to potassium chloride.
で５〜２００％のアスコルビン酸ナトリウム並びに食塩
を含有する低ナトリウム塩味料。(2) A low-sodium salt flavoring agent containing sodium ascorbate and common salt in a weight ratio of 5 to 200% based on potassium chloride and potassium chloride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63109994A JP2630423B2 (en) | 1988-05-06 | 1988-05-06 | Low sodium salty seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63109994A JP2630423B2 (en) | 1988-05-06 | 1988-05-06 | Low sodium salty seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01281054A true JPH01281054A (en) | 1989-11-13 |
| JP2630423B2 JP2630423B2 (en) | 1997-07-16 |
Family
ID=14524395
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63109994A Expired - Fee Related JP2630423B2 (en) | 1988-05-06 | 1988-05-06 | Low sodium salty seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2630423B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002153236A (en) * | 2000-11-20 | 2002-05-28 | Rokko Sogo Kenkyusho:Kk | Seasoning salt and method for producing the same |
| WO2007108558A1 (en) * | 2006-03-23 | 2007-09-27 | Ajinomoto Co., Inc. | Method of strengthening saltiness of food containing ϝ-polyglutamic acid |
| EP2165611A1 (en) * | 2007-05-31 | 2010-03-24 | Ajinomoto Co., Inc. | Taste improver |
| WO2011040475A1 (en) | 2009-09-29 | 2011-04-07 | 味の素株式会社 | Method for screening for salty taste control substance |
| JP2011130669A (en) * | 2009-12-22 | 2011-07-07 | Ogawa & Co Ltd | Taste improver for potassium salt or potassium salt-containing food and drink |
| CN108777993A (en) * | 2016-03-08 | 2018-11-09 | F·H·加西亚 | The method for being used to prepare liquid low-sodium diet grade salt |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI535461B (en) | 2011-03-11 | 2016-06-01 | 諾金私人有限公司 | Colon cleansing solutions,compositions for preparing the solutions,kits comprising the compositions or solutions,and methods for preparing the solutions |
| PL2895163T3 (en) | 2012-09-11 | 2019-10-31 | Norgine Bv | Compositions comprising peg and ascorbate |
-
1988
- 1988-05-06 JP JP63109994A patent/JP2630423B2/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002153236A (en) * | 2000-11-20 | 2002-05-28 | Rokko Sogo Kenkyusho:Kk | Seasoning salt and method for producing the same |
| WO2007108558A1 (en) * | 2006-03-23 | 2007-09-27 | Ajinomoto Co., Inc. | Method of strengthening saltiness of food containing ϝ-polyglutamic acid |
| EP2165611A1 (en) * | 2007-05-31 | 2010-03-24 | Ajinomoto Co., Inc. | Taste improver |
| EP2165611A4 (en) * | 2007-05-31 | 2012-11-21 | Ajinomoto Kk | Taste improver |
| WO2011040475A1 (en) | 2009-09-29 | 2011-04-07 | 味の素株式会社 | Method for screening for salty taste control substance |
| US9222944B2 (en) | 2009-09-29 | 2015-12-29 | Ajinomoto Co., Inc. | Method for screening a salty taste modulating substance |
| JP2011130669A (en) * | 2009-12-22 | 2011-07-07 | Ogawa & Co Ltd | Taste improver for potassium salt or potassium salt-containing food and drink |
| CN108777993A (en) * | 2016-03-08 | 2018-11-09 | F·H·加西亚 | The method for being used to prepare liquid low-sodium diet grade salt |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2630423B2 (en) | 1997-07-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |