JPS5940426B2 - Reduced salt flavor “A” - Google Patents

Description

[Detailed description of the invention] The present invention relates to low-salt miso.

Low-salt miso is being marketed as part of measures to prevent high blood pressure by restricting salt intake, which has been attracting increasing attention in recent years, or as a seasoning for patients with hypertension or systemic edema.

The above-mentioned low-salt miso refers to miso in which the salt content of miso is reduced to 50% by weight or less, as specified based on the food ingredient analysis table published by the Ministry of Agriculture and Forestry.

For example, according to the food ingredient analysis table above, light colored spicy miso is 10.
4% by weight of salt, red spicy miso contains 11.7% by weight of salt, light-colored reduced-salt miso contains 5.2% by weight or less, and red reduced-salt miso contains 5.85% by weight or less of salt.

However, if the salt content of miso is reduced to this level, a major problem arises in that the taste cannot be satisfied.

The object of the present invention is to improve the above-mentioned drawbacks of the prior art and to reduce the salt content of miso without deteriorating its taste elements.

The invention will be explained in detail below.

The miso targeted by the present invention includes all types of miso such as bean miso and noodle miso, and low-salt miso is one that contains 6% by weight or less of salt, that is, sodium chloride.

According to the above salt content, miso becomes unsatisfactory in terms of taste.

Therefore, in the present invention, potassium chloride is added to the low-salt miso to increase the salty taste, while calcium chloride and/or salt are added to neutralize the bitter taste peculiar to potassium chloride.
Alternatively, magnesium chloride is added.

Potassium chloride, calcium chloride, and magnesium chloride promote the excretion of sodium chloride from the body and have a favorable effect on patients with hypertension, systemic edema, etc.

From a taste point of view, the weight ratio of sodium chloride and potassium chloride in the above spiciness component is 80:20 to 30 near 0.
The ratio of potassium chloride is preferably 80:20 to 50:50, and the optimum value is 60:40 to 70:30.If the ratio of potassium chloride increases beyond the above range, it becomes difficult to eliminate the bitter taste peculiar to potassium chloride.

Moreover, it goes without saying that if the proportion of sodium chloride increases beyond the above range, the salt reduction effect will decrease.

The amount of calcium chloride and/or magnesium chloride should be limited to 0.2 to 1 part by weight per 100 parts by weight of the mixture of sodium chloride and potassium chloride.

If the content of calcium chloride or magnesium chloride is below the above range, the bitter taste of potassium chloride cannot be eliminated, and if the content of calcium chloride or magnesium chloride is above the above range, the off-taste due to calcium chloride or magnesium chloride becomes noticeable.

Potassium chloride, calcium chloride, and magnesium chloride may be natural substances contained in seawater or rock salt, for example.

The above-mentioned pungent components should be contained in miso in an amount of 20% by weight or less in terms of low-salt miso.

Thus, although the salt content of the low-salt miso of the present invention is reduced to 50% by weight or less of that of ordinary miso, the salty-spicy taste is exactly the same as that of ordinary miso, and the taste is satisfactory.

Incidentally, as a result of comparing the low-salt miso of the present invention with regular miso using a two-point discrimination method, all 50 appraisers judged that it was "easy to eat and delicious, no different from regular miso", and this result was statistically The results are highly significant.

Claims (1)

[Claims] 1 Sodium chloride 80-30% by weight, potassium chloride 2
A low-salt miso characterized by containing 20% by weight or less of a pungent component consisting of 100 parts by weight of a mixture of 0 to 70% by weight and 0.2 to 1 part by weight of calcium chloride and/or magnesium chloride.