JPS6250105B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to low-sodium foods, particularly foods seasoned with salting agents mainly containing potassium chloride. Salt is the most basic seasoning.
Almost all foods are flavored with salt or seasonings containing salt. In addition, salt is the most abundant inorganic salt in the blood, and at the same time has the physiological effect of decomposing potassium salts taken into the body from plant foods and excreting them from the body. Replenishing the amount lost in other sources is essential for nutrition. However, in recent years, it has become clear that excessive salt intake is closely related to high blood pressure, heart disease, and kidney disease, and Japanese people in particular have significantly higher salt intake than people from Western countries. It's starting to be seen as a problem.
Incidentally, according to the National Nutrition Survey conducted by the Ministry of Health and Welfare in 1981, the daily salt intake of Japanese people was 13.1.
It is said that it exceeds the nutritional requirement of 10.0g by 3.1g. Furthermore, statistics by household type of business show that while the average for farmers is 15.2g, the average for non-farms is 12.6g, and the level is particularly high for full-time farmers at 16.5g. Furthermore, according to a Hirosaki University survey covering both Aomori and Akita prefectures, the average blood pressure of junior high school students in Aomori Prefecture was higher than the national average, but as a result of instruction on reducing salt intake, it is said to have dropped to the national average level. According to the opinion of nutrition experts, the key to health and longevity is to reduce daily salt intake to 5g or less after middle age. It is well known that excessive salt intake is harmful, but on the other hand, salt is a physiological substance, so long-term insufficient salt intake can lead to decreased secretion of digestive juices, decreased stomach acid, decreased appetite, and systemic health problems. It causes pathological conditions such as weakness, fatigue, fatigue, and mental anxiety. Furthermore, it is well known that salty taste plays an important role in the human diet as the basis of taste, so no matter how desirable it is to reduce salt intake, unless one is actually suffering from a disease, It is not easy to reduce the amount to less than 10g. However, it is not the salt itself, that is, NaCl, but the Na ⁺ in the salt that has an adverse effect on health if consumed in excess. Therefore, potassium chloride has traditionally been used as a salt substitute as a salting agent that has no side effects when used regularly as a seasoning. However, since potassium chloride has a unique bitter taste, it is not satisfactory as a salt substitute. Therefore, attempts were made to research better quality salt substitutes, and for example, according to Japanese Patent Application Laid-open No. 126854/1986, a combination of baked salt powder, d-potassium hydrogen tartrate, citric acid, succinic acid, dl-malic acid, dl-tartaric acid, etc. A salt substitute powder is described that is made of a mixture of an organic acid or its non-sodium salt, L-glutamic acid or its non-sodium salt, and lactose or dextrin, but this is essentially a mixture of salt, an organic acid, and glutamic acid. However, as a result of additional tests conducted by the inventors, it was not found that the addition of potassium hydrogen tartrate did not particularly increase the salty taste. Also, special public service in 1977-
Publication No. 13698 shows that adding salt to potassium chloride enhances the salty taste and at the same time reduces the bitter taste. I feel bitterness.
Furthermore, according to Japanese Patent Publication No. 44-6235, it has been proposed to use basic amino acid succinate, ammonium malonate, or sodium inosinate as a salt substitute, but these are all expensive. Therefore, it is not practical as an everyday salt substitute. Moreover, the evaluation obtained by the present invention in a follow-up test was unsatisfactory in that it had a "salty taste similar to common salt." In order for it to be a practical salt substitute in daily diet, it must first of all be cheap.
Second, it must have a good taste, and third, under the Food Sanitation Act, it must belong to the category of food or ordinary food additives. No matter how good the saltiness of a salty substance is, if it is expensive or requires approval as a pharmaceutical, it will never be useful as a practical salt substitute.
The present invention relates to a seasoned food using a salt substitute composition that can substantially satisfy the above three requirements. As a result of extensive and systematic research on non-sodium salting agents that can satisfy the above three requirements, the present inventors previously published Japanese Patent Application No. 56-73108 (Japanese Unexamined Patent Publication No.
No. 57-186460), which mainly consists of natural non-sugar sweeteners such as potassium chloride, glycyrrhizin (or licorice extract), stevioside or monoglycosyl stevioside (or stevia extract), and edible polyvalent organic acids. We proposed a salty flavoring agent and a salty seasoning using the same. This previously invented salting agent is in the form of a powder or granules similar to common salt, and the best results were obtained especially when a natural non-sugar sweetening substance was attached around the central core of potassium chloride crystals. Therefore, its application as a seasoning is, for example, as a sprinkle solid salt seasoning such as table salt, furikake, garlic salt, and exceptionally as a paste or liquid salt seasoning such as miso, soy sauce, sauce, etc. It encompassed the following. However, subsequent research has revealed that the above three substances are present in food.
When flavoring agents coexist in addition to the ingredients, the bitterness of potassium chloride becomes less perceivable due to the cooperative action of each of these ingredients, and especially when a small amount of salt coexists in addition to potassium chloride, the bitterness of potassium chloride becomes less noticeable. It was discovered that it disappeared completely. In accordance with this new knowledge, the present invention contains potassium chloride and glycyrrhizin as essential components, glycyrrhizin, licorice sweet ingredient concentrate (licorice extract), stevioside, and monoglycosyl stevioside in a sweetness equivalent to potassium chloride in an amount of 0.02 to 0.3%. , one or more sweetening ingredients selected from the group consisting of stevia sweetening ingredient concentrate (stevia extract) and edible artificial sweeteners, an umami agent of 0.3 to 15% as sodium glutamate to potassium chloride, and chloride. The gist of the present invention is a low-sodium seasoned food characterized by containing 0.5 to 3% of edible polyvalent organic acids or their acid salts based on potassium and a small amount of common salt. In the above, the licorice extract, which is one of the sweet ingredients, is a concentrate of licorice sweet ingredients mainly containing glycyrrhizin, but it is preferable to use a purified product if possible. However, since pure glycyrrhizin is sparingly soluble in water, it is preferably used in the form of a salt in which one or both of the hydrogen atoms of its two carboxyl groups are substituted with an alkali metal or ammonium group. Stevioside, another natural sweetening ingredient, is actually marketed in the form of a mixture with monoglycosyl stevioside (rebaudioside A), which is a secondary glycoside. The latter is more soluble in water than the former and has a better quality of sweetness, so it is preferable to use one with a high content. Stevia extract is a mixture of the former two and other minor glycosides, and in this case as well, one with a high monoglycosyl stevioside content is desirable. Incidentally, stevia glycosides can be easily analyzed by TLC. Artificial sweeteners include saccharin, cyclamate,
Aspartyl phenylalanine methyl ester (aspartame), dihydrochalcones and many others are known, but aspartame is the most preferred from a taste standpoint. However, aspartame is relatively weak in acidity, so it is not suitable for use in acidic foods such as pickles and mayonnaise. Furthermore, since saccharin decomposes when boiled and produces a bitter taste, it is better not to use it in foods that will be heat-treated. Other ingredients: edible polyvalent organic acids (acidulants)
helps reduce the bitter taste of potassium chloride in conjunction with the natural non-sugar sweetener. Suitable acids include, for example, free acids such as malic acid, citric acid, tartaric acid, fumaric acid, etc., or their acid salts. Furthermore, the flavoring agent, which is another component, works in conjunction with the non-sugar sweetener and acidulant to alleviate the bitterness of the potassium chloride. Suitable flavoring agents include, for example, monosodium glutamate (MSG), sodium inosinate, and sodium guanylate, as well as natural concentrates containing these individual flavoring agents such as bonito extract, meat extract, kelp extract,
Shiitake extract, amino acid solution, etc. may also be used. The seasoned food according to the present invention contains a small amount of salt in addition to the above-mentioned components. As mentioned at the beginning of this book, since the purpose of the invention is to reduce the amount of salt used, it is not desirable to include a large amount of salt in foods. Therefore, the presence of an appropriate amount of salt improves the quality of saltiness. As mentioned above, salt is a physiological substance and it is impossible to avoid ingesting Na ⁺ at all, and the present invention takes into consideration the fact that the amount of Na ⁺ coming from acidulants and umami additives is relatively small. Therefore, it is not only nutritionally preferable for the food of the present invention to contain a certain amount of salt, depending on the type of target food; Some things are difficult. On the other hand, as mentioned above, it is also true that from the perspective of adult pathology, it is preferable to limit the intake of salt to 10 g or less per day. Therefore, the appropriate amount of salt should be determined experimentally depending on the type and quality of the target food, but in order to improve the quality of the salty taste, at least 10% or more of salt should be added to potassium chloride.
Preferably, it is blended in an amount of about 30% or more. However, for the purpose of salt reduction, it is not very preferable for the amount of common salt to exceed the majority of the total amount of salty flavor including calcium chloride. For the above reasons, it is virtually impossible to clearly define the content range of potassium chloride and other components other than salt in the food of the present invention (the absolute amount of each component is relative depending on the intensity of the seasoning). ). However, from the results of many experiments, it has been found that for the purpose of eliminating the off-taste of potassium chloride, it is sufficient to use sweeteners, acidulants, and flavoring agents within the following ranges. (1) Sweetener: 0.02-0.3% of potassium chloride as glycyrrhizin, preferably 0.03-0.3%
0.1% (2) Acidulant: 0.5-3% for potassium chloride,
Preferably 1 to 2% (3) Flavoring agent: 0.3 to 15% as sodium glutamate to potassium chloride, preferably 0.5 to 10%
% The seasoned food according to the present invention can contain nutritional fortifiers such as iodine compounds, vitamins, and minerals in addition to the above-mentioned components. The seasoned food according to the present invention can be made by common means in food processing technology, such as soaking, spraying, roasting, roasting, steaming, oiling, and kneading. For the purpose of the present invention, the salting agent to be added to these foods is usually applied as a salty taste composition having a certain composition, but of course the individual essential components may be applied singly or in any combination. Soaking, scattering or kneading are the most common means. For example, in the case of the immersion method, the target food material is immersed in a highly concentrated solution of the salting agent composition or a seasoning containing the same. When using a spraying method, the salty composition is sprayed onto the target food material. Furthermore, in the case of a kneading method, the above composition is kneaded with the target food material. Regardless of which method is used, care must be taken to impart an appropriate saltiness to the target food. The greatest feature of the food of the present invention is that although it has a sufficient salty taste, the sodium content can be reduced to 4/5 to 2/3 or even less than that of conventional flavored food. be. Needless to say, this advantage is great news for many people undergoing dietary therapy. Suitable objects of the present invention include salt pickles, pickles,
Pickled plums, pickled vegetables, fish crab, butter, salted and dried foods,
Ham, bacon, and other salty-based foods, but all other foods for which the addition of salt is necessary to accentuate the flavor or to give it a food form, even if it does not have a particularly salty taste. For example, it can naturally be applied to mayonnaise, dressings, seafood or livestock products, noodles, bread, biscuits, etc. For example, bread usually contains around 1.5% salt, but by replacing this with the above composition, the taste of unsalted bread for dieters can be improved to the same level as salted bread. Salt is also added to noodles such as udon, soba, and ramen.
The above composition can also improve the taste to the same level as when salt is added. Furthermore, when manufacturing fish paste products such as kamaboko and chikuwa, it is necessary to add a small amount of common salt to the raw material surimi for salting in order to obtain the desired gel strength, but according to the present invention, By replacing a portion of the common salt with potassium chloride, a reduced-salt product that is completely the same as traditional kamaboko can be obtained. This result is generally applicable to livestock products such as sausages and pressed hams. In addition, even in meat products such as ham, the amount of salt required can be reduced to 1/2 or less by using potassium chloride, and the taste is almost the same as that of conventional products. In order to confirm the taste improvement effect of the present invention, the following is an evaluation test conducted by 25 panelists in a double-blind manner on butter seasoned with seasoning compositions containing the above-mentioned essential ingredients in various proportions. I will explain about it. The amounts of each component used in the test are shown in Table 1, and the evaluation results are shown in Table 2. For the control butter, commercially available fresh cream was placed in a bowl, thoroughly stirred with a mixer while cooling to invert the phase, then squeezed between gauze to remove buttermilk, and then added with potassium chloride or potassium chloride. The test composition was added and mixed so that the total amount with sodium chloride was 3%. The control butter had only 3% salt added.

【table】

[Table] In the formulations shown in Table 1, prescriptions No. 2 to 4 are flavored according to the standard formulation of the present invention,
In addition, Prescriptions Nos. 5 to 9 were prepared to confirm the effect of adding sweeteners. In particular, Prescription No. 6 represents the case without sweeteners, and No. 8 or No. 9 represents the case where there is no addition of sweeteners. The case of addition is shown. Furthermore, Prescription No. 1 is for the case where no salt is added, Prescription No. 10 and No. 11 are for the case when too much or too little acidulant is added, and Prescriptions No. 12 and No. 13 are for the case when too much or too little umami flavoring agent is added. The following cases are shown below. The panelists' evaluation results for the sample food (salted kelp) prepared according to the recipe in Table 1 are displayed according to the following criteria. Very good compared to target Excellent 〃 Good Good 〃 Fairly good Possible 〃 Poor Impossible

【table】

[Prescription]

Strong wheat flour 7Kg Yeast 0.25 Ascorbic acid 0.1 Citric acid 0.003 Monosodium glutamate 0.003 Water 3.9 Mix each of the above ingredients well and heat to 3.5 to 3.5 kg at 24 to 25C.
After fermenting for 4 hours, add the following ingredients and make 27~
Mix thoroughly at 28C. [Formulation] Strong American flour 3Kg Sugar 0.5 Potassium chloride 0.2 Glycyrrhizin 0.0003 Shyotoning (liquid) 0.6 Skimmed milk powder 0.1 Water 2.4Kg The obtained mixture was chunked and shaped, and was made into approx.
Bake in an oven at 235℃. The bread obtained here contains almost no sodium, but is much more delicious than commercially available unsalted bread. By the way, there are about 1.5 to 2.0g in two slices (about 100g) of regular bread.
This low-sodium bread contains salt, so this low-sodium bread is
It has great value as a low-sodium bread.

Claims (1)

[Claims] 1 Potassium chloride as an essential component and glycyrrhizin as sweetness equivalent to potassium chloride, 0.02
~0.3% glycyrrhizin, licorice sweetener concentrate (licorice extract), stevioside, monoglycosyl stevioside, stevia sweetener concentrate (stevia extract), and one or more edible artificial sweeteners. Sweetening ingredient and potassium chloride as monosodium glutamate
0.3 to 15% flavoring agent and 0.5% potassium chloride
A low-sodium seasoning food characterized by containing ~3% of an edible polyvalent organic acid or an acid salt thereof and a small amount of salt. 2. The food according to claim 1, wherein the artificial sweetener is aspartame. 3. The food according to claim 1, wherein the edible polyvalent organic acid is malic acid, citric acid, tartaric acid, or fumaric acid. 4 Seasoning foods include salted and dried foods, Tsukudani, pickles, pickled plums, pickles, mayonnaise, dressings,
Salted spread, butter, margarine, cheese,
The food according to claim 1, which is a seafood or livestock paste product, ham, bacon, bread or noodles. 5. The food according to claim 1, wherein the seasoned food contains an iodine compound, vitamins, or minerals. 6. The food according to claim 1, wherein the seasoned food contains an iodine compound, vitamins, and minerals.