JPS61289857A - Inorganic salt mixture - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention describes a mixture of inorganic salts containing sodium, potassium and magnesium that is taken orally in the form of table salt and used in various food products in place of regular cooking salts. .

Various inorganic salt mixtures are known as substitutes for regular cooking salt, with the aim of reducing the risks and negative effects associated with the high consumption of regular table salt. Progress has been made from mixtures of salts containing sodium and potassium ions to mixtures of sodium and potassium with addition of magnesium and sometimes calcium. The reason is as follows.

Equilibrium in the electrolyte system of an organism is based on the luxury of compensating for successive losses of its various components by tendentious replenishment, primarily nutritionally.

Since nutrition is largely habit-based, certain features of the central interaction between nutrition and the needs of the organism are largely ignored. In today's industrialized world,
There is a large imbalance between the amounts of sodium, potassium, magnesium and calcium in the food consumed. In everyday foods and drinks, sodium and calcium are often in much excess than the optimal amounts, while potassium and magnesium are in much smaller amounts than are considered appropriate. Regarding sodium and calcium, the cause of the imbalance is generally due to the fact that the consumption of salt and dairy products is too high, and as a result of the generation, production and storage of cereal products and other foods, there is a lack of magnesium and potassium. it
Mean
Ely, 1976).

In recent years, medical texts have described various disorders as a result of imbalances in the electrolyte composition of food. If these disorders persist, lesions occur in some of the body's functions. For this reason, hypertension and vascular and cardiac degeneration require considerable attention (Karppanen, 1).
978, Maironi, 1969, Mea
nelly, 1976, 5chroeder,
1974, WHO, 1973) Despite this state of alarm, no efforts have been made in the field of conventional nutrition to optimize electrolyte intake. One of the imbalances is excess sodium, which can be seen in the comparison below.

That is, the recommended optimal amount for each ingredient is sodium 10-60 mmol/day potassium 50-60 mmol/day.
100 mmol/day Magnesium 12-40 mmol/day Calcium 20-35 mmol/day O However, eight people living in industrialized countries have on average sodium - 230 mmol/day, up to 460 mmol/day Potassium 60 mmol /day, minimum 10 mmol/day Magnesium 15 mmol/day, minimum 2 mmol/day
It has been found that 60 mmol/day of calcium is consumed per day, and 210 mmol/day of calcium is consumed ('Karp
Panen.

1978, Meanely, 1976). One of the main features of monosodium excess is that sodium increases the surplus of potassium in the renal tubules, leading to a deficiency of potassium in the organism. As noted above, the often insufficient potassium available often results in an increased imbalance in this physiologically important ion pair. In many studies across several countries, it has been found that the frequency of hypertension is highly correlated with sodium and potassium imbalance. Normally, consumed foods should contain sodium and potassium in an ideal molecular ratio of Na: to = 1:1.

The calcium-magnesium ratio is extremely important for many electrophysiological and enzymatic reactions in the heart and nervous system.
:1. It has also been found that magnesium makes a decisive contribution to the utilization of potassium. Even if the daily foods consumed contain too much potassium1, if the body is deficient in magnesium, the body will not be able to utilize it and it will be rapidly depleted. The intravesicular electrolyte balance presupposes a certain molecular ratio between magnesium and potassium (optimally Mg: 1:4) in food intake. It has been found to be highly correlated with potassium deficiency, especially in the absence of sufficient magnesium (Karppanen
+1978). If the food and drink contains too much calcium and too little magnesium, the large amount of calcium will substantially reduce the absorption of magnesium. This will reduce the availability of magnesium. This means that the biological utilization of potassium is hindered. Foods and drinks have a molar ratio of Ca:M
g==t: most suitably contains calcium and magnesium in a ratio of 1 to 2:1.

From the treatment of heart disease, there have been attempts to replace some of the salt requirements in foods and drinks with substitutes, usually containing potassium or ammonium. Potassium tablets are also used to balance sodium excess resulting from certain pharmaceutical preparations such as thiazides used to treat hypertension. However, these methods are directed at the disease itself and only correct the excess of sodium cations without paying attention to the proportion of other cations that greatly influence the symptoms. Therefore, recent thinking (J) does not take into account the problem of imbalance in electrolyte availability as a major cause of impairment to health, and current methods do not offer a real possibility of eliminating this imbalance. I haven't given it to you.

However, since salt products are meant to be taken orally, there are certain limits to their consumption. Some salts are bitter even in low concentrations, while others are
The basic condition when using a base compound instead of C1 (oNaCA which is too hygroscopic to be used!) is that the food product does not exhibit a different taste or gives a different taste, odor or concentration. This means that it is not true.

On the market, there is at least one salt base system in which the four above-mentioned ions meet in the form of easily soluble salts, in which the magnesium ion is MgC1!2'! Or M
It is said to exist in the form of gS04.

Magnesium sulfate imparts a bitter flavor and can therefore only be used to a very limited extent, while magnesium chloride is highly hygroscopic and is therefore extremely unsuitable for use in table salt.

Potassium, when present in too high a concentration, imparts an extraneous flavor that most randomly selected people find unpleasant.

An object of the present invention is that the ionic concentration can be varied as desired and is not dependent, primarily with respect to the magnesium content, on the flavor and/or other physical properties of the salts contained, and is therefore physiologically optimal with respect to the cationic composition. The purpose of the present invention is to produce an inorganic salt mixture that can be used as a compound.

In particular, it has now been found that this can be achieved by means of an inorganic salt mixture according to the invention, in which the potassium and magnesium content is partially reduced. or entirely in the form of a salt of a lower organic carboxylic acid and/or phosphoric acid.

The base compound according to the invention is extremely suitable for use as table salt and is suitable for the food industry.

Substitution of IJum by other salts poses considerable problems, such as replacing more or less the normal contents of cooking salts with potassium salts.
This can be applied to bread baking, as countless research papers have been disclosed on the production of rye bread.

According to a preferred embodiment of the invention, the lower carboxylic acid is selected from the group consisting of tartaric acid, lactic acid, citric acid, gluconic acid and acetic acid, and the phosphate is preferably monohydrogen phosphate and/or dihydrogen phosphate.

These physiological salts do not have significant adverse effects when used as table salt or in foods such as baked meats and baked goods. , [Getride, Mehl and Plotj
Brot).

36. Here is a report published on 20-22 (1982) which found that people in West Germany consumed too much cooking salt, with about 40% of their intake coming from the consumption of bread. It is stated that.

Experiments were conducted to replace 5.10.20 and 40% of the cooking salts with potassium and magnesium salts. Up to about 25% of flavor fleas could be replaced without significant impact. However, potassium salts were preferred over magnesium salts. O Rye bread is particularly sensitive to odor, as the salt content is extremely important to flavor. Additionally, cooking salts are also important in controlling the consistency of fresh bread and the fermentation process. Regarding the addition of magnesium, rye bread is more sensitive to Mg5 (14) than to MgCt2. However, MgCj2 is so hygroscopic as to be practically unusable.

In some experiments, no adverse effects were detected when using such base compounds according to the present invention. This will be explained in the example below.

The following is a report of an experiment conducted using two aqueous solutions of base compounds, in which a panel of six testers was used to determine the flavor of base compounds designated I with a 2% aqueous solution of a mixture consisting of: 0Na (165% K (125% (IIMgS04 1
0% This mixture corresponds to the commercially available inorganic salt mixture mentioned in the preamble to this specification, and the loading corresponds to a Na:to ratio of approximately 2:1.

Example 1 A 2% salt solution consisting of 165% NaC, 25% KCJ and 10% Magnesium Gluconate was compared to Mixture I. The testers judged this mixture to be less bitter than mixture ■.

i-cho margin [Example 2] NaCA! 49% KCI 25% tripotassium citrate 16% MgSO4 10% 62% salt solution, about 1:1 Na:
Corresponds to the K ratio. The tester determined that this mixture was less bitter than Mixture I. The tester determined that this mixture was also less bitter than the mixture I. It was determined that the amount was low.

For physiological reasons, increasing the potassium content in the salt instead of the sodium character, ie Na:
It is desirable to reduce the ratio to '. Therefore, in the following examples, experiments were conducted with the ratio reduced to Na:0 [Example 4
] A 2% aqueous solution of a base compound consisting of 50% NaCJ, 20% KCII, 5% trimagnesium dicitrate, and 5% Mg804.
Corresponds to the ratio of Na:.

[Example 5] A 2% aqueous solution of a base compound consisting of NaC# 57% K (425% tripotassium citrate 8% trimagnesium dicitrate 5%) with 1.4:1 N
The testers who compared the mixtures of Examples 4 and 5 with Mixture I judged that at least these mixtures were less bitter than Mixture I.

A base compound with a physiologically improved NaSK ratio has thus been created which contains Mg ions and whose flavor is comparable to that of ordinary cooking salts or other known inorganic salt mixtures. Characterized by its use as table salt and in food products.

Claims (1)

[Claims] 1. A mixture of inorganic salts containing sodium, potassium and magnesium, taken orally in the form of table salt, etc., and used in various food products in place of ordinary cooking salt, wherein potassium and an inorganic salt mixture, characterized in that the magnesium component is partially or wholly in the form of a salt of a lower organic carboxylic acid and/or phosphoric acid. 2. The inorganic salt mixture according to claim 1, wherein the lower carboxylic acid is selected from the group consisting of tartaric acid, lactic acid, citric acid, gluconic acid, and acetic acid. 3. The inorganic salt mixture according to claim 1, wherein the phosphate is a monohydrogen phosphate and/or a dihydrogen phosphate.