JPS58190372A - Seasoning - Google Patents

Abstract

PURPOSE:To improve the characteristic taste of a food or drink, by adding a seasoning composed of bittern to the food or drink. CONSTITUTION:Bittern is if necessary diluted with water and added with a soluble calcium salt (e.g. calcium gluconate), and is used as the objective seasoning. The amount of the soluble calcium salt is >=0.1pts. of calcium per 1pt. of magnesium in the bittern.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is patented for use as a taste improving agent for so-called bittern-based foods and beverages, which is the mother liquor after precipitation and separation of sodium chloride crystals during salt production. The highlight of this is that bittern, which has been completely neglected in the past, is used to improve the flavor of drinks and products, a completely new use. It is.

The purpose of using seasonings is to add flavor to foods and beverages, and to enhance the flavor of food and beverages. Regarding uninvented taste improvement, 1. By adding this latter substance, which primarily has a bitter taste, to foods and drinks, we aim to further enhance the flavor of foods and drinks.

Miso Mako is in addition to acid, acupuncture, 1°1゛1, and umami.
71r flavor.'' 1. Not only does it have a typical expression, but it also has a counterbalancing effect when the taste of one item is weakened by acidity, and the combination of curtamino acid and inosinic acid (hail 7 when used).
Ill Sashisakugawa's Kuroko χj ratio, modulation phenomena, etc. exist.

Although there are still many things that are still unclear scientifically, it is well known that bitterness can also bring out other flavors through a contrasting effect if the appropriate temperature is used.

As you can see, the taste is complex compared to non-hunting, but on the other hand, old rice, rice, etc.
The strength of human desire for these things can be seen from the enormous efforts that have been made to explore seasonings and spices, and the development of new seasonings is of great significance in this respect. .

Here, the present invention has discovered that even though bittern has a bitter taste in its concentrated state, when it is diluted to a level where it does not taste bitter, it imparts a unique flavor and roundness to food and drinks.
This completes the present invention.

Also, conventional 1. KaedeAlthough humans and animals are conscious of bitterness (η
Although it has often been ingested orally, no harm has been pointed out and it is a safe substance.

In addition, in the production process of bittern, most of the calcium salts as well as the +7A sodium salts are removed in the form of stone n゛ (carium sulfate), so if you add calcium salts to this bittern, , even better effects can be expected.

As the Calume salt used here, any Calceum salt that is a food additive approved by the Food Sanitation Act can be used, but it is preferable to use Calceum salt added to bittern. In this case, the salts are such that they do not precipitate the insoluble calunium that has reacted with the anions in the -9 juice.

Calcium salts that meet this purpose are organic acid calcium salts found in food additives, such as lactic acid, gluconic acid,
These are pantothenic acid, glycerophosphoric acid, etc., and these are good because they do not cause calcium 5-salt precipitation even if the sulfate ions, phosphate ions, etc. present in bittern are present.

As for the amount of Cal/--, we take into consideration the amount of Cal/-- which is precipitated and removed as sulfuric acid during concentration.
Human beings especially need a large amount of Cal/1, so it may be present in excess so that it dissolves.

When adding this caramel salt, bittern is an extremely thick liquid and has very low solubility in salts, so the purpose can be achieved by appropriately diluting it with water.

In addition, when using the main rules, the standard usage amount per day is 20 CC or less, and this is due to the following reason.

In other words, the amount of salt that an adult normally ingests per day is 10 to 10.
However, when this salt is collected from seawater, the amount of bittern produced at the same time is 10 to 20. C
This is because it is C.

In other words, this means that the body is reproducing the composition of seawater, which is consistent with the theory that life arose from the sea.

When using the main method, it can be used as a liquid or as a powder by adsorbing or adhering it to a solid substance.

For example, it is convenient to use it if it is powdered by adsorbing it on starch, dextrin, bread crumbs, etc.

Examples will be described below.

Example 1 As a soup for noodles, add 10 ml of soy sauce, 1,600 ml of water, 72 ml of sugar, 309 ml of kelp, and 159° 209 ml of Hanakatai and simmer, then add the main rule.

The basic composition is 1 part bittern, 2 parts water, calci gluconate,
- In the mixture of Mu 02, the amount added is 5 to 60 squares.

A taste panel test was conducted by 20 judges to compare the taste with those without additives, and the results are as follows: Add water from a and add 40 cc of bittern to this.

A taste panel test was conducted on this cooked rice in the same manner as in the previous section, comparing this rice with boiled rice without the addition of bittern, and the results are as follows.

Example 3 Mix 9 with 50 kg of boiled soybeans, 18 kg of salt, and 40 kg of koji.Additionally, 1 t of warm water, 300 t of calcinic acid gluconate, and 500 bittern were added. Process and make miso.

The taste results were almost the same as in Example 2.

Example 4 Add 50 to 50 cc of the main rule to a lot of distilled water.

The basic composition is 10 CI of water, 22 gluco/acid cal/,
10cc of bittern was added to the mixture.

The results of the taste panel test are as follows.

Example 5 4'0 of total weight produced when manufacturing compound feed etc.
Add bittern to 0.5% strength.

Example 6 A mixture of 82 ounces of arrow root, 4 f of Oduri, 32 g of Chinese medicine, 2 g of licorice, and a small amount of Ephedra, Seigai, and Keizhi is mixed with 50 cc of water and decocted, and 0.5 cr of bittern is added thereto.

Claims (1)

[Scope of Claims] (+) A taste improving agent for foods, beverages, feed, and pharmaceuticals made of bittern. (2) Possible in bittern or its diluted solution /3-
A water-soluble composition to which mu salt is added. (3) A taste improving agent for foods, beverages, HL and pharmaceuticals as described in Clause 4, Clause 2 of Patent No. . (4) The water-soluble composition according to claim 2, wherein the carneum salt added to the bittern is a salt that does not form or precipitate insoluble cal/neem in solution. (5) R'J L to Magnenyum 1 in bitter lt,
The water-based composition according to claim 2, wherein the water-based composition is added at a ratio of 0.1 tl to 0.1 tl.