JPS58209956A - Salty taste composition - Google Patents

Abstract

PURPOSE:To give a salty taste composition having a salty taste scarcely different from that of simple common salt and almost no sensible bitterness of potassium chloride, by incorporating calcium chloride and/or magnesium chloride in a specific proportion with a mixture of sodium chloride with the potassium chloride in a specified proprotion. CONSTITUTION:A salty taste composition prepared by incorporating 0.2-1pts.wt. calcium chloride and/or magnesium chloride with 100pts.wt. mixture of 80- 30wt% sodium chloride with 20-70wt% potassium chloride. The salty taste component has the salty taste scarcely different from that of simple common salt, and the bitterness of the potassium chloride is scarcely sensed. The reduced content of the sodium chloride naturally reduces the amount of intake common salt in users, and the potassium chloride calcium chloride and/or magnesium chloride promote the extracorporeal excretion of the sodium chloride. Therefore, the composition has useful effect on the prevention of hypertension and as a salty taste agent for patients with the hypertension or hydrosarca.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a pungent composition intended to reduce salt intake.

Restricting salt intake has been attracting attention in recent years as part of measures to prevent hypertension or as a dietary therapy for patients with hypertension or systemic edema.

The present invention meets these modern demands.

The present invention thus reduces the content of sodium chloride and replaces it with potassium chloride, but potassium chloride has a unique bitter taste, and therefore the bitter taste cannot be reduced by adding calcium chloride and/or magnesium chloride. It is erased by

In the above pungent composition, the weight ratio of IJum and potassium chloride should be kept in the range of 80:20 to 30, and if potassium chloride is added in excess of the above range, the bitterness of potassium chloride will be reduced. However, if the amount of potassium chloride added is less than the above range, the salt reduction effect will naturally be reduced. Furthermore, calcium chloride and/or magnesium chloride should be added in an amount of 0.1 to 1 part by weight per 100 parts by weight of the mixture of sodium chloride and potassium chloride; When calcium and/or magnesium chloride are added, the off-flavor attributable to calcium chloride and magnesium chloride becomes noticeable. From this taste standpoint, a more desirable weight ratio of sodium chloride to potassium chloride is 80:20 to 50:50, and the optimum range is 60:40 to 70:30.

Natural garlic, rock salt, etc. may be used as raw materials for the pungent composition.

Furthermore, the above pungent composition includes sodium glutamate.

Flavor components such as sodium inosinate, nucleic acids, vitamins, and minerals, enhancers, and the like may be added.

(The above pungent component is chlorinated) The spiciness is almost the same as that of IJum (salt) alone, and the bitterness of potassium chloride is hardly felt. Moreover, since the sodium chloride content is reduced, the user's salt intake is naturally reduced.
However, potassium chloride, calcium chloride, and/or magnesium chloride promote the excretion of sodium chloride from the body, and are extremely useful for preventing hypertension and as a spice for hypertensive patients and systemic edema patients.

Claims (1)

[Claims] 1. Sodium chloride 80-30% by weight, Potassium chloride 2.
A pungent composition containing 0.2 to 1 part by weight of calcium chloride and/or magnesium chloride to 100 parts by weight of a 0 to 70% by weight mixture. 2. Claim 1, wherein the composition further contains taste components such as sodium glutamate and sodium inosinate.
The spiciness composition described in section.