JPH0622458B2 - Salt substitute - Google Patents
Salt substituteInfo
- Publication number
- JPH0622458B2 JPH0622458B2 JP61008783A JP878386A JPH0622458B2 JP H0622458 B2 JPH0622458 B2 JP H0622458B2 JP 61008783 A JP61008783 A JP 61008783A JP 878386 A JP878386 A JP 878386A JP H0622458 B2 JPH0622458 B2 JP H0622458B2
- Authority
- JP
- Japan
- Prior art keywords
- salt
- salt substitute
- weight
- substitute
- present
- 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.)
- Expired - Lifetime
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） この発明は食塩代用品に関し、さらに詳しくは主に塩味
食品および塩蔵食品用に使用される塩辛味が少ない食塩
の代用品に関する。TECHNICAL FIELD The present invention relates to a salt substitute, and more particularly to a salt substitute with a low saltiness used mainly for salty foods and salted foods.
（従来の技術） 最近食塩の過剰摂取が問題視されはじめ、塩味食品や塩
蔵食品は塩辛さの強いものが敬遠されるようになり、徐
々に食塩含有量を減少させる傾向にある。しかし食塩は
調味料としての作用のほかに保存料、組織凝固剤、脱水
剤としての作用を併せ持つており、塩味食品、塩蔵食品
の製造業界においては、塩味以外の使用を有するいわゆ
る「塩辛くない塩」の出現が切望されている。(Prior Art) Recently, excessive intake of salt has started to be regarded as a problem, and salty foods and salted foods having a strong saltiness have been shunned, and the salt content tends to be gradually decreased. However, salt has a function as a preservative, a tissue coagulant, and a dehydrating agent in addition to the function as a seasoning, and in the manufacturing industry of salty foods and salted foods, so-called "non-salty salt" is used. Is eagerly awaited.
この塩辛味の少ない食塩代用品としては、従来は特開昭
５７−３３５７５公報に記載されているようなリンゴ酸
ナトリウムや、塩化カリウムの使用が試みられている。As a salt substitute with less salty taste, it has been attempted to use sodium malate or potassium chloride as described in JP-A-57-33575.
（発明が解決しようとする問題点） しかし上記のリンゴ酸ナトリウムは、保存料、組織凝固
剤、脱水剤としての効果は食塩に近く優れているが、塩
味が食塩に近く特に後味が塩辛い。またナトリウム塩で
あるため食塩に比べて減塩効果もあまり期待できない。
また塩化カリウムは塩辛味はリンゴ酸ナトリウムよりか
なり少なく減塩効果も期待できるが、浸透力が弱く組織
凝固剤としての効果がナトリウム塩に比べ劣つている。(Problems to be Solved by the Invention) However, the above-mentioned sodium malate has an excellent effect as a preservative, a tissue coagulant, and a dehydrating agent, which is close to that of salt, but has a salty taste close to that of salt, and a salty aftertaste. In addition, since it is a sodium salt, less salt-reducing effect can be expected compared to salt.
Further, potassium chloride is considerably less salty than sodium malate and can be expected to have a salt-reducing effect, but has a weak penetrating power and is inferior to sodium salt in effect as a tissue coagulant.
この発明は上記従来の問題点を解決するもので、塩辛味
が少なく、かつ保存力、組織凝固力、浸透力が優れてい
る食塩代用品を提供しようとするものである。The present invention solves the above-mentioned problems of the prior art, and aims to provide a salt substitute having less salty taste and excellent storage power, tissue coagulation power and penetration power.
この発明の食塩代用品は、従来緩衝剤や防腐成分として
用いられていた酢酸ナトリウムを塩化カリウムと併用し
食塩代用品の成分として用いるという発明者の着想に基
づいて鋭意研究の結果得られたもので、発明者は酢酸ナ
トリウムの苦味および酢酸味を塩化マグネシウムおよび
／または塩化カルシウムの適量添加によりマクキングし
得ることを知見し、本発明を完成させるに至つた。The salt substitute of the present invention was obtained as a result of earnest research based on the inventor's idea that sodium acetate, which has been conventionally used as a buffer or an antiseptic component, is used in combination with potassium chloride as a component of the salt substitute. Then, the inventor has found that the bitter taste and acetic acid taste of sodium acetate can be masked by adding an appropriate amount of magnesium chloride and / or calcium chloride, and has completed the present invention.
（従来の技術） すなわちこの発明の食塩代用品は、塩化カリウム９０〜
４０重量％、酢酸ナトリウム１０〜６０重量％の混合物
１００重量部に対して塩化マグネシウムおよび／または
塩化カルシウム０．５〜１５重量部を混合して成る食塩
代用品である。(Prior Art) That is, the salt substitute of the present invention is potassium chloride 90-
A salt substitute prepared by mixing 0.5 to 15 parts by weight of magnesium chloride and / or calcium chloride with 100 parts by weight of a mixture of 40% by weight and 10 to 60% by weight of sodium acetate.
この発明において塩化カリウムと酢酸ナトリウムの混合
重量比は９０：１０〜４０：６０の範囲内とすべきであ
り、特に８０：２０〜６０：４０の範囲内とするのが好
ましい。塩化カリウムが９０％以上になると組織凝固
力、脱水力が食塩に及ばなくなり、塩辛味もやや強くな
る。また酢酸ナトリウムが６０％以上になると苦味およ
び酢酸味が強くなる。In the present invention, the mixing weight ratio of potassium chloride and sodium acetate should be within the range of 90:10 to 40:60, and particularly preferably within the range of 80:20 to 60:40. When the content of potassium chloride is 90% or more, the tissue coagulation power and dehydration power do not reach the level of salt, and the salty taste becomes slightly strong. Further, when the content of sodium acetate is 60% or more, the bitterness and the acetic acid taste become strong.
またこの発明において塩化カリウムと酢酸ナトリウムの
混合物１００重量部に対して添加する塩化マグネシウム
および／または塩化カルシウムは０．５〜１５重量部の
範囲内とすべきであり、塩化マグネシウムおよび／また
は塩化カルシウムが１５％以上になると塩化マグネシウ
ムおよび／または塩化カルシウム自体の苦味が表に出て
くる。また塩化マグネシウムおよび／または塩化カルシ
ウムが０．５％以下になると、酢酸ナトリウムによる苦
味および酢酸味のマスキング効果が不足する。Further, in the present invention, magnesium chloride and / or calcium chloride added to 100 parts by weight of a mixture of potassium chloride and sodium acetate should be within a range of 0.5 to 15 parts by weight, and magnesium chloride and / or calcium chloride may be added. When it is 15% or more, the bitterness of magnesium chloride and / or calcium chloride itself appears on the surface. On the other hand, when the content of magnesium chloride and / or calcium chloride is 0.5% or less, the effect of masking bitterness and acetic acid taste by sodium acetate is insufficient.
この発明の食塩代用品の原料としては、天然の苦汁を用
いてもよい。Natural bitter juice may be used as a raw material for the salt substitute of the present invention.
（作用） この発明の食塩代用品においては、塩化カリウムは塩辛
味が少なく、またナトリウム塩ではないので減塩効果を
発揮する。また酢酸ナトリウムは、組織凝固力、浸透
力、保存力の点においてすぐれ、塩辛味も少ないので、
塩化カリウウムと混用することにより、塩辛味およびナ
トリウム塩分が少なく、かつ組織凝固力、浸透力、保存
力のすぐれた食塩代用品が得られる。さらに塩化マグネ
シウムおよび／または塩化カルシウムは、酢酸ナトリウ
ムの苦味および酢酸味をマスキング（矯正）し、酢酸ナ
トリウムの有する欠点を解消する作用をするとともに、
組織凝固力を増加させる。(Operation) In the salt substitute of the present invention, potassium chloride has a low saltiness and is not a sodium salt, and therefore exhibits a salt reducing effect. Also, sodium acetate is excellent in terms of tissue coagulation power, penetration power, and preservation power, and since it has little saltiness,
By mixing it with potassium chloride, a salt substitute with low saltiness and low sodium salt content and excellent tissue coagulation ability, penetration ability and preservation ability can be obtained. Furthermore, magnesium chloride and / or calcium chloride masks (corrects) the bitterness and acetic acid taste of sodium acetate, and acts to eliminate the drawbacks of sodium acetate.
Increases tissue coagulation.
この発明の食塩代用品を用いるには、水産加工品（塩味
魚、塩蔵魚、塩蔵魚卵、しおから、明太子、練り製品
等）、農産加工品（塩味野菜、塩蔵野菜＝漬物類等）、
畜産加工品（ハム、ソーセージ等）等に使用する食塩の
２／３重量〜１／１０重量を本発明の食塩代用品に置換
して、常法により上記各加工品を製造すればよい。就中
この発明の食塩代用品は魚卵の身締剤として特に好適に
用いることができる。In order to use the salt substitute of the present invention, processed marine products (salted fish, salted fish, salted fish roe, sardines, cod roe, paste products, etc.), processed agricultural products (salted vegetables, salted vegetables = pickles, etc.),
Each of the above processed products may be produced by a conventional method by substituting 2/3 to 1/10 weight of the salt used for processed livestock products (ham, sausage, etc.) with the salt substitute of the present invention. In particular, the salt substitute of the present invention can be particularly preferably used as a fish egg tightening agent.
（実施例） 以下にこの発明の食塩代用品をたらこの身締剤として用
いた場合の実施例を示す。(Example) The following is an example of using the salt substitute of the present invention as a colander.
先ず従来例としてたらこの原卵１００kgを水洗し、水切
り後樽につけ込み、これに常法通り赤色色素および調味
料その他を混合した色水を入れるとともに、食塩６kgを
振込み、樽を回転して攪拌しながら一晩（１５時間）漬
込んだ後、水洗、水切り、樽詰め成型をして従来法によ
る食塩６％のたらこ(A)を得た。また同様の製法で食塩
を各８、１０、１２kg使用して食塩８％のたらこ(B)、
１０％のたらこ(C)、１２％のたらこ(D)を得た。First of all, as a conventional example, 100 kg of this raw egg is washed with water, drained and put in a barrel, and color water mixed with a red pigment, seasoning and the like is put in the same manner as usual, and 6 kg of salt is sprinkled and the barrel is rotated and stirred. While soaking overnight (15 hours), it was washed with water, drained, and barrel-molded to obtain cod (A) containing 6% salt by the conventional method. Also, using the same manufacturing method, using 8, 10 and 12 kg of salt, 8% salted cod roe (B),
10% cod roe (C) and 12% cod roe (D) were obtained.
次に上記従来例と同様な製法によるが、上記食塩のかわ
りに、塩化カリウム６９％（重量。以下同じ）、酢酸ナ
トリウム３０％、塩化マグネシウム１％の混合物から成
る食塩代用品４kgと、食塩６kgを使用して、たらこ(1)
（実施例１）を得た。Next, according to the same manufacturing method as the above-mentioned conventional example, instead of the above-mentioned salt, 4 kg of a salt substitute consisting of a mixture of 69% potassium chloride (by weight, the same below), 30% sodium acetate and 1% magnesium chloride and 6 kg salt Using the tarako (1)
(Example 1) was obtained.
また同様に上記食塩のかわりに、塩化カリウム５９重量
％、酢酸ナトリウム３０％、塩化マグネシウム１％、塩
化カルシウム１０％の混合物から成る食塩代用品４kg
と、食塩６kgを使用して、たらこ(2) （実施例２）を得
た。Similarly, instead of the above salt, a salt substitute 4 kg consisting of a mixture of 59% by weight potassium chloride, 30% sodium acetate, 1% magnesium chloride and 10% calcium chloride.
And 6 kg of salt were used to obtain cod roe (2) (Example 2).
上記のたらこ(1) 、(2) および従来例(A)〜(D)のたらこ
について、２０人のパネラーにより塩辛味および硬さの
検査をおこなつた結果を第１図および第２図に示す。図
中、塩辛味および硬さは食塩に換算したときの値を示
す。また各たらこを２０℃の孵卵器中で保存し、保存性
を試験した結果を第１表に示す。The results of the salty taste and hardness of the tarako (1), (2) and the conventional cod roe (A) to (D) tested by 20 panelists are shown in FIGS. 1 and 2. Show. In the figure, saltiness and hardness indicate values when converted to salt. In addition, each cod roe was stored in an incubator at 20 ° C., and the results of testing the preservability are shown in Table 1.
上記の検査および試験の結果から、この発明の食塩代用
品を用いて加工したたらこ(1) 、(2) は、従来法による
食塩７％のたらこに相当する低い塩辛味でありながら、
従来法による食塩１０．５〜１１．５％のたらこに相当
する高い組織凝固効果（身締効果）が得られ、さらに従
来法による各たらこよりも優れた保存力を有することが
確認された。 From the results of the above inspection and test, the cod roe (1) and (2) processed using the salt substitute of the present invention have a low salty taste equivalent to cod roe with 7% salt according to the conventional method,
It was confirmed that a high tissue coagulation effect (clamping effect) equivalent to the cod roe having a salt content of 10.5 to 11.5% according to the conventional method was obtained, and that the cod roe had a preservative power superior to that of the cod roe according to the conventional method.
（発明の効果） 以上説明したようにこの発明によれば、塩辛味が少な
く、かつ保存力、組織凝固力、浸透力が優れた食塩代用
品を安価に提供することができる。(Effects of the Invention) As described above, according to the present invention, it is possible to inexpensively provide a salt substitute which has a low saltiness and is excellent in preservative power, tissue coagulation power and penetration power.
第１図はこの発明の食塩代用品を用いたたらこと従来法
によるたらこの塩辛味の比較線図、第２図は同じく硬さ
の比較線図である。FIG. 1 is a comparison diagram of salty and salty taste of cod roe using the salt substitute of the present invention, and FIG. 2 is a comparison diagram of hardness.
Claims (1)
リウム１０〜６０重量％の混合物１００重量部に対して
塩化マグネシウムおよび／または塩化カルシウム０．５
〜１５重量部を混合して成る食塩代用品。1. Magnesium chloride and / or calcium chloride 0.5 to 100 parts by weight of a mixture of 90 to 40% by weight of potassium chloride and 10 to 60% by weight of sodium acetate.
Salt substitute prepared by mixing ~ 15 parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61008783A JPH0622458B2 (en) | 1986-01-18 | 1986-01-18 | Salt substitute |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61008783A JPH0622458B2 (en) | 1986-01-18 | 1986-01-18 | Salt substitute |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62166862A JPS62166862A (en) | 1987-07-23 |
| JPH0622458B2 true JPH0622458B2 (en) | 1994-03-30 |
Family
ID=11702470
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61008783A Expired - Lifetime JPH0622458B2 (en) | 1986-01-18 | 1986-01-18 | Salt substitute |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0622458B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1210880B8 (en) * | 1998-10-28 | 2009-06-03 | San-Ei Gen F.F.I., Inc. | Compositions containing sucralose and application thereof |
| US20070059428A1 (en) | 2005-09-14 | 2007-03-15 | Chigurupati Sambasiva R | Low-sodium salt composition |
| 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 |
| US9247762B1 (en) | 2014-09-09 | 2016-02-02 | S & P Ingredient Development, Llc | Salt substitute with plant tissue carrier |
| EP3684196A4 (en) | 2017-09-18 | 2020-11-11 | S & P Ingredient Development, LLC | Low sodium salt substitute with potassium chloride |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58860A (en) * | 1981-06-26 | 1983-01-06 | Hiroe Ogawa | Food with high salt content and quality improving agent thereof |
-
1986
- 1986-01-18 JP JP61008783A patent/JPH0622458B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58860A (en) * | 1981-06-26 | 1983-01-06 | Hiroe Ogawa | Food with high salt content and quality improving agent thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62166862A (en) | 1987-07-23 |
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