JPS59118038A - Processed meat food with reduced salt - Google Patents

Abstract

PURPOSE:A processed meat food with reduced salt for lowering salt intake, containing a mixture as a salty component obtained by adding a specific amount of calcium chloride and magnesium chloride to a blend of sodium chloride and potassium chloride in a specified ratio. CONSTITUTION:The desired processed food containing a mixture obtained by adding 0.2-1pt.wt. calcium chloride and/or magnesium chloride to 100pts.wt. blend of 80-30wt% sodium chloride and 20-70wt% potassium chloride as a salty component, and, preferably a tasty component such as sodium glutamate, sodium inosate, etc. USE:A food for preventing hypertension, a food for patients of hypertension and hydrosarca.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a low-salt processed meat product aimed at reducing 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 aims to meet these modern demands.

In this way, the present invention reduces the content of sodium chloride as a pungent ingredient in processed meat products and supplements potassium chloride in its place. /
Alternatively, the main idea is to eliminate it by adding magnesium chloride.

Processed meat products targeted by the present invention include paste products such as nomu, sochiji, kamapoko, chikuwa, and nohenben.

Smoked, fresh rolls, herring roe, salmon roe, salted caviar, etc.
It includes a wide range of animal materials such as dried fish, perilla, livestock meat, fish meat, eggs such as chicken eggs and fish eggs, and internal organs.

The weight ratio of sodium chloride and potassium chloride in the pungent component used in the present invention is 80:20-30.
If potassium chloride is added beyond the above range, it will be difficult to eliminate the bitter taste of potassium chloride. However, if the amount of potassium chloride added is below the above range, the salt reduction effect will naturally be reduced. Further, calcium chloride and/or magnesium chloride is added in an amount of 01 to 100 parts by weight of the above mixture of sodium chloride and potassium chloride.
The addition amount should be kept within the range of 1 part by weight; if calcium chloride and/or magnesium chloride is added in excess of the above range, the off-taste resulting from the calcium chloride and magnesium chloride will become 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 70:50.

Natural bittern, rock salt, etc. may be used as raw materials for the pungent component.

Furthermore, taste components such as glutamate, sodium inosinate, nucleic acids, vitamins, minerals, and enhancers may be added to the pungent component.

The above pungent component is, for example, 3 to 5% by weight for the paste product,
For salt pickling, about 12% by weight is added.

Processed meat products containing the above pungent ingredients are chlorinated) IJum (
The spiciness is almost the same as that containing table 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 reduced, and potassium chloride, calcium chloride, and/or magnesium chloride promote the excretion of sodium chloride from the body, which helps prevent hypertension. It is extremely useful as a food for hypertensive patients and systemic edema patients.

Claims (1)

[Claims] 1 Sodium chloride 80-30% by weight, potassium chloride 2
Reduced mackerel processed product 2 containing a mixture of 0 to 70% by weight of a mixture of 0 to 2 to 1 parts by weight of calcium chloride and/or magnesium chloride as a pungent ingredient
The reduced-salt meat processed product according to claim 1, wherein the mixture further contains flavoring components such as sodium glutamate and sodium inosinate.