JPS633573B2 - - Google Patents

Description

[Detailed description of the invention]

[Field of Application of the Invention] The present invention relates to a low-sodium sprinkling flavoring agent, that is, a low-sodium sprinkling food. [Background of the Invention] 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 daily through sweat and urine is essential for nutrition. However, in recent years, it has become clear that eating too much food 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. has come to be seen as a problem. Incidentally, according to the 1978 National Nutrition Survey conducted by the Ministry of Health and Welfare, the daily salt intake of Japanese people is 13.1g, which is 3.1g more than the nutritional requirement of 10.0g. In addition, statistics by household business type show that the average for farmers is 15.2%.
g, while that for non-farmers 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 salt reduction instruction,
It is said that this has fallen to the national average level. In addition,
According to the opinion of nutrition experts, the key to good 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 lack of salt intake can lead to decreased secretion of digestive juices, decreased gastric fluid, decreased appetite, and systemic health problems. It causes pathological conditions such as weakness, lethargy, 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 you are actually suffering from a disease, It is not easy to reduce the amount to less than 10g. Of course, 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 JP-A-49-126854, baked salt powder, d-potassium hydrogen tartrate, citric acid, succinic acid, dl-malic acid, dl-tartaric acid, etc. A salt substitute powder consisting of a mixture of an organic acid or a non-sodium salt thereof, L-glutamic acid or a non-sodium salt thereof, and lactose or dextrin is described, which is essentially a mixture of salt, an organic acid, and glutamic acid. However, as a result of additional tests 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 succinates of basic amino acids, ammonium malonate, or sodium inosinate as a salt substitute, but these are all expensive. Therefore, it is not practical as an everyday salt substitute. In addition, the evaluation obtained by the present inventor 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 normal 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. [Object of the Invention] An object of the present invention is to provide a salt substitute composition, more specifically, a low-sodium sprinkled salting agent, which can substantially satisfy the above three requirements. [Means for achieving the object] In order to achieve the above-mentioned object, the low-sodium sprinkled sweetener according to the present invention contains potassium chloride A as an essential component, and the particles or crystals of the component A are coated around the particles or crystals. and 0.04 to 0.25% by weight based on component A, glycyrrhizin or a corresponding amount of licorice sweet component concentrate (licorice extract), and stevioside, monoglucosyl stevioside or a corresponding amount of stevia sweet component concentrate ( Natural sweetening ingredient B selected from the group consisting of stevia extract) and the total amount of both ingredients A and B.
It is characterized by being a dry mixture containing 0.5 to 3% by weight of an edible polyvalent organic acid C and an arbitrary amount of salt D. As a result of extensive and systematic research into non-sodium salting agents that can satisfy the three requirements mentioned above, the present inventors came to the conclusion that potassium chloride is the most suitable basic salting agent. As a result of our search for means for removing the bitterness of potassium chloride, we discovered that glycyrrhizin, licorice extract, stevioside, monoglycosylstevioside, or stevia extract can eliminate the bitterness of potassium chloride. That is, 0.04 to 0.25% glycyrrhizin or licorice extract or stevioside or stevia extract to potassium chloride.
It has been found that the bitterness of potassium chloride is significantly reduced when potassium chloride is added in a range of . The tables below (Tables 1 and 2) are the results of a double-blind evaluation by 25 panelists of potassium chloride containing purified licorice extract or stevioside in various proportions. In this experiment, the sample was prepared by adding water to the indicated licorice extract or stevioside to make a 5% solution by weight, then adding this solution to 100 g of air-roasted potassium chloride with stirring, and heating at 60°C. It is dry. In addition, evaluation by panelists was conducted based on the following criteria using additive-free potassium chloride as a control. Very good compared to control Excellent 〃 Good Good 〃 Fairly good Fair 〃 Same or poor Not good

【table】

[Table] As is clear from both tables above, both licorice extract and stevioside showed similar trends, and when added at 0.02% to potassium chloride, they were evaluated as "good" and "fair".
Although there are some people who rated it as ``unacceptable,'' the overwhelming majority were rated as ``unacceptable.'' When it reaches 0.04%, there are no "unsatisfactory" ratings, and everyone is rated "acceptable" or higher. 0.1%
and 0.15%, the majority of panelists gave an "excellent" rating. At 0.35%, there are quite a few items that are rated as "unacceptable" for both umami and aftertaste.
This is because the sweetness unique to natural sweeteners appears strongly. As expected, an increasing number of people say that licorice extract has a sweeter aftertaste than stevioside. The amount of licorice extract and stevioside added is considered to be 0.04 to 0.04 to potassium chloride.
0.25%, preferably within the range of 0.08-0.2%. From the above experimental facts, it is clear that the addition of glycyrrhizin, licorice extract, stevioside or stevia extract to potassium chloride cancels out the bitterness of the former, but on the other hand, countermeasures remain to be taken against the aftertaste of natural sweeteners. Therefore, the inventors researched ways to remove the aftertaste of natural sweeteners and found that the addition of polyhydric organic acids such as malic acid, citric acid, tartaric acid, or succinic acid brings about a favorable aftertaste improving effect. . The table below (Table 3) shows that for each 100g of air-roasted potassium chloride containing purified licorice extract at a rate of 0.1% by weight,
The results are shown below, in which 25 panelists evaluated samples to which the above-mentioned organic acids were added in various proportions, using air-roasted potassium chloride without additives (only licorice extract was added) as a control.

〔Example〕

Hereinafter, various aspects of carrying out the invention will be explained with reference to Examples, but these are merely illustrative and do not mean a limitation on the spirit of the invention. Example 1 (Low sodium salty taste composition with salty taste) [Formulation] (1) Potassium chloride 55.0 (2) Sodium chloride 41.85 (3) Tricalcium malate 1.0 (4) Malic acid 1.0 (5) Monosodium glutamate 0.8 (6) Sodium inosinate 0.1 (7) Sodium quanylate 0.1 (8) Clityrrhizin sodium 0.15 [Production method] After heating potassium chloride to approximately 500°C, add 0.15 g of clityrrhizin sodium to 5 ml of water while stirring and cooling.
The solution dissolved in the solution is sprayed onto the surface of the potassium chloride particles. When the mixture cools, component (2) ~
Add (7) and stir until uniform to form a homogeneous composition. [Evaluation] When the above composition A was compared with the control grilled salt B by 25 panelists in a double-blind test, the following results were obtained. Those who thought that A was better than B 7 Those who thought that B was better than A 8 Those who said that there was no difference between A and B 5 As shown by the above results, the composition of the present invention is almost the same as common salt, Moreover, the amount of sodium can be reduced to less than half. Example 2 (same as above) [Prescription] (1) Potassium chloride 70.0 (2) Sodium chloride 24.3 (3) Tricalcium phosphate 1.0 (4) Citric acid 1.5 (5) Sodium glutamate 3.0 (6) Stevioside 0.2 [Production method] ] Potassium chloride is coated with stevioside in the same manner as in Example 1, and the following components (2) to (5) are mixed. [Evaluation] The taste of the present composition was almost the same as that of grilled salt, and did not give any unpleasant taste. Example 3 (same as above) [Prescription] (1) Potassium chloride 66.2 (2) Sodium chloride 30.0 (3) Tricalcium phosphate 1.0 (4) Succinic acid 0.5 (5) Sodium glutamate 2.0 (6) Disodium glycyrrhizin 0.3 [ Manufacturing method] Potassium chloride was coated with glycyrrhizin disodium in the same manner as in Example 1, and the following ingredients were prepared.
Mix (2) to (5). [Evaluation] It has a salty taste almost similar to table salt, and does not give off any unpleasant taste. Example 4 (Low sodium sprinkle) [Prescription] (1) Potassium chloride 31.5 (2) Sodium chloride 58.5 (3) Roasted sesame seeds 30.0 (4) Tricalcium phosphate 1.0 (5) Sodium glutamate 1.0 (6) Malic acid 1.0 (7) Glycyrrhizin 0.1 [Production method] Add 12 g of water to glycyrrhizin and dissolve it, add this to air-roasted potassium chloride, ventilate at 60℃, dry, then add ingredients (2) to (6) and mix homogeneously. . Example 5 (same as above) [Prescription] (1) Potassium chloride 65.0 (2) Sodium chloride 35.0 (3) Sodium glutamate 10.0 (4) Sodium inosinate 1.0 (5) Malic acid 1.0 (6) Stevioside 0.2 (7) Bonito flakes Powder 500.0 (8) Sliced seaweed 50.0 (9) Roasted sesame seeds 50.0 [Manufacturing method] According to Example 4. Example 6 (Low sodium onion salt) [Formulation] (1) Potassium chloride 65.0 (2) Sodium chloride 35.0 (3) Sodium glutamate 10.0 (4) Sodium inosinate 1.0 (5) Citric acid 1.0 (6) Glycyrrhizin 0.15 ( 7) Dried onion powder 100.0 [Production method] According to Example 4. Example 7 (Low sodium garlic salt) [Formulation] (1) Potassium chloride 65.0 (2) Sodium chloride 35.0 (3) Sodium glutamate 10.0 (4) Sodium inosinate 1.0 (5) Tartaric acid 1.0 (6) Stevioside 0.2 ( 7) Dried garlic powder 100.0 [Production method] According to Example 4. [Effects of the Invention] As described in detail above, the present invention makes it possible to provide an inexpensive low-sodium sprinkled (furikake) salt seasoning that has a salty taste that is extremely similar to that of table salt. Since it is possible to give food a delicious salty flavor similar to that of table salt, it has great significance in maintaining and improving national health and treating patients who require dietary therapy.

Claims (1)

[Scope of Claims] 1. Potassium chloride A as an essential component, and glycyrrhizin or a corresponding glycyrrhizin present in a coating around particles or crystals of component A, and in an amount of 0.04 to 0.25% by weight based on component A. a natural sweetening ingredient B selected from the group consisting of an amount of licorice sweetening ingredient concentrate (licorice extract) and stevioside, monoglucosyl stevioside, or a corresponding amount of stevia sweetening ingredient concentrate (stevia extract);
A low-sodium sprinkled salt seasoning agent characterized in that it is a dry mixture containing an edible polyvalent organic acid C in an amount of 0.5 to 3% by weight based on the total amount of both components A and B, and an arbitrary amount of salt D. 2. The sprayed salting agent according to claim 1, wherein the edible polyvalent organic acid is malic acid, citric acid and/or tartaric acid. 3. The sprinkled salting agent according to claim 1, wherein the dry mixture contains a spice.