NO143449B - NATRIUMKLORIDERSTATNINGSPREPARAT. - Google Patents
NATRIUMKLORIDERSTATNINGSPREPARAT. Download PDFInfo
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- NO143449B NO143449B NO764318A NO764318A NO143449B NO 143449 B NO143449 B NO 143449B NO 764318 A NO764318 A NO 764318A NO 764318 A NO764318 A NO 764318A NO 143449 B NO143449 B NO 143449B
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- Prior art keywords
- weight
- sodium
- taste
- glycinamide
- mixture
- Prior art date
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 40
- 239000000203 mixture Substances 0.000 claims description 35
- 239000011780 sodium chloride Substances 0.000 claims description 20
- 235000019640 taste Nutrition 0.000 claims description 17
- WKNMKGVLOWGGOU-UHFFFAOYSA-N 2-aminoacetamide;hydron;chloride Chemical group Cl.NCC(N)=O WKNMKGVLOWGGOU-UHFFFAOYSA-N 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 16
- BEBCJVAWIBVWNZ-UHFFFAOYSA-N glycinamide Chemical class NCC(N)=O BEBCJVAWIBVWNZ-UHFFFAOYSA-N 0.000 claims description 13
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 12
- 229910052708 sodium Inorganic materials 0.000 claims description 12
- 239000011734 sodium Substances 0.000 claims description 12
- 235000019264 food flavour enhancer Nutrition 0.000 claims description 11
- 235000019643 salty taste Nutrition 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical group [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- GRSZFWQUAKGDAV-KQYNXXCUSA-L IMP(2-) Chemical compound O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(N=CNC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-L 0.000 claims description 3
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 claims description 3
- 239000003623 enhancer Substances 0.000 claims 2
- 235000015220 hamburgers Nutrition 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 235000015108 pies Nutrition 0.000 description 9
- 241001137251 Corvidae Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 6
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 6
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 6
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 5
- 235000013922 glutamic acid Nutrition 0.000 description 5
- 239000004220 glutamic acid Substances 0.000 description 5
- 235000020993 ground meat Nutrition 0.000 description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 3
- 239000004097 EU approved flavor enhancer Substances 0.000 description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 3
- 239000002535 acidifier Substances 0.000 description 3
- 239000001361 adipic acid Substances 0.000 description 3
- 235000011037 adipic acid Nutrition 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 239000001530 fumaric acid Substances 0.000 description 3
- 235000011087 fumaric acid Nutrition 0.000 description 3
- 239000001103 potassium chloride Substances 0.000 description 3
- 235000011164 potassium chloride Nutrition 0.000 description 3
- 235000002906 tartaric acid Nutrition 0.000 description 3
- 239000011975 tartaric acid Substances 0.000 description 3
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 2
- 229940095602 acidifiers Drugs 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 2
- 235000013896 disodium guanylate Nutrition 0.000 description 2
- 235000013890 disodium inosinate Nutrition 0.000 description 2
- 235000007983 food acid Nutrition 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013919 monopotassium glutamate Nutrition 0.000 description 2
- 239000004239 monopotassium glutamate Substances 0.000 description 2
- HQEROMHPIOLGCB-DFWYDOINSA-M potassium;(2s)-2-aminopentanedioate;hydron Chemical compound [K+].[O-]C(=O)[C@@H](N)CCC(O)=O HQEROMHPIOLGCB-DFWYDOINSA-M 0.000 description 2
- 235000021023 sodium intake Nutrition 0.000 description 2
- XFCNYSGKNAWXFL-WCCKRBBISA-N (2s)-2-amino-3-methylbutanamide;hydron;chloride Chemical compound Cl.CC(C)[C@H](N)C(N)=O XFCNYSGKNAWXFL-WCCKRBBISA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 description 1
- QCQCHGYLTSGIGX-GHXANHINSA-N 4-[[(3ar,5ar,5br,7ar,9s,11ar,11br,13as)-5a,5b,8,8,11a-pentamethyl-3a-[(5-methylpyridine-3-carbonyl)amino]-2-oxo-1-propan-2-yl-4,5,6,7,7a,9,10,11,11b,12,13,13a-dodecahydro-3h-cyclopenta[a]chrysen-9-yl]oxy]-2,2-dimethyl-4-oxobutanoic acid Chemical compound N([C@@]12CC[C@@]3(C)[C@]4(C)CC[C@H]5C(C)(C)[C@@H](OC(=O)CC(C)(C)C(O)=O)CC[C@]5(C)[C@H]4CC[C@@H]3C1=C(C(C2)=O)C(C)C)C(=O)C1=CN=CC(C)=C1 QCQCHGYLTSGIGX-GHXANHINSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019280 Heart failures Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 229940072107 ascorbate Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- NIDRASOKXCQPKX-DFWYDOINSA-L calcium;(2s)-2-aminopentanedioate Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CCC([O-])=O NIDRASOKXCQPKX-DFWYDOINSA-L 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- HCGIOFQTKHOCPM-QTNFYWBSSA-N diazanium;(2s)-2-aminopentanedioate Chemical class [NH4+].[NH4+].[O-]C(=O)[C@@H](N)CCC([O-])=O HCGIOFQTKHOCPM-QTNFYWBSSA-N 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 150000003840 hydrochlorides Chemical class 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000015250 liver sausages Nutrition 0.000 description 1
- WNPYNOGQURLHSF-DFWYDOINSA-L magnesium;(2s)-2-aminopentanedioate Chemical compound [Mg+2].[O-]C(=O)[C@@H](N)CCC([O-])=O WNPYNOGQURLHSF-DFWYDOINSA-L 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 235000013917 monoammonium glutamate Nutrition 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 1
- 229940081543 potassium bitartrate Drugs 0.000 description 1
- 150000003112 potassium compounds Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
- A23L27/45—Salt substitutes completely devoid of sodium chloride
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- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Investigating Or Analysing Biological Materials (AREA)
- Peptides Or Proteins (AREA)
- Iron Core Of Rotating Electric Machines (AREA)
- Seeds, Soups, And Other Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
Det er alminnelig kjent å tilsette natriumklorid til matvarer for å gi en ønsket saltsmak til disse. Imidlertid bør enkelte personer av medisinske grunner begrense sitt inntak av natrium. Dette finner sted ved behandling og regulering av øk-ende hjertesvikt, hypertensjon, visse typer av nyresykdommer, langtkommet cirrhosis av leveren og under svangerskap. Den typisk anbefalte metode til å begrense inntak av natrium er ved reduksjon eller eliminering av natriumklorid som anvendes for smaksformål. Resultatet er at matvarene har en uønsket mild smak. It is common knowledge to add sodium chloride to foods to give them a desired salty taste. However, some people should limit their sodium intake for medical reasons. This takes place in the treatment and regulation of increasing heart failure, hypertension, certain types of kidney disease, advanced cirrhosis of the liver and during pregnancy. The typically recommended method of limiting sodium intake is by reducing or eliminating sodium chloride used for flavoring purposes. The result is that the food has an undesirable mild taste.
Forskjellige preparater har vært foreslått innen teknikkens stand som salterstatninger. Disse er preparater som er fri for natrium eller har redusert natriuminnhold. Disse preparater besto hyppig av blandinger av kaliumklorid og/eller ammoniumklo-rid alene eller med materialer slik som lactose, dextrose og ka-liumbitartrat. Blandinger av carboxylsyrer har også vært foreslått. Typiske kjente publikasjoner er US patent nr. 2.601.112, 2.742.366/ 2.806.793, 2.824.008, 2.829.056, 2.910.369, Various preparations have been proposed within the state of the art as salt substitutes. These are preparations that are free of sodium or have a reduced sodium content. These preparations frequently consisted of mixtures of potassium chloride and/or ammonium chloride alone or with materials such as lactose, dextrose and potassium bitartrate. Mixtures of carboxylic acids have also been proposed. Typical known publications are US patent no. 2,601,112, 2,742,366/ 2,806,793, 2,824,008, 2,829,056, 2,910,369,
2.966.416, 2.968.566, 3.505.082, 3.514.296, Re. 27.981, 2,966,416, 2,968,566, 3,505,082, 3,514,296, Re. 27,981,
3.782.974, 3.782.975 og 3.860.732. Disse kjente salterstatninger er ikke blitt fullstendig vellykkede av flere grunner. For det første kan preparater inneholdende betydelige mengder kalium-forbindelser ha sine egne uønskede medisinske effekter. For det annet kan preparatene ha uønskede smakstoner i tillegg til den ønskede saltsmakstone. Det var også kjent innen teknikkens stand at valinamid-hydroklorid har saltsmak. Dette er beskrevet i J. Food Science 29 nr. 5, sider 686 - 9 (1964) . Imidlertid er denne forbindelse funnet å ha en uønsket svakt bitter tone i tillegg til at den er svakt salt. 3,782,974, 3,782,975 and 3,860,732. These known salt substitutes have not been completely successful for several reasons. Firstly, preparations containing significant amounts of potassium compounds may have their own unwanted medicinal effects. Secondly, the preparations may have undesirable taste notes in addition to the desired salty taste note. It was also known in the prior art that valinamide hydrochloride has a salty taste. This is described in J. Food Science 29 no. 5, pages 686-9 (1964). However, this compound has been found to have an undesirable slightly bitter note in addition to being slightly salty.
Foreliggende oppfinnelse angår et natriumkloriderstatningspreparat med ønsket saltsmak, hvilket er kjennetegnet ved at det består av en blanding av et glycinamidsalt i en mengde a<y >fra 20 til 91 vekt%, og en smakspotensiator i en mengde av fra 9 til 80 vekt%, hvilke vektprosenter er basert på preparatets totale vekt. The present invention relates to a sodium chloride replacement preparation with the desired salty taste, which is characterized by the fact that it consists of a mixture of a glycinamide salt in an amount of from 20 to 91% by weight, and a flavor enhancer in an amount of from 9 to 80% by weight, which weight percentages are based on the total weight of the preparation.
De glycinamidsalter som anvendes ifølge oppfinnelsen er enten kommersielt tilgjengelige eller kan lett fremstilles efter velkjente metoder til en renhet som er akseptabel for anvendelse i matvarer. Slike salter er f.eks. glycinamid-hydroklorid, -sulfat, -glutamat, -citrat, -malat, -adipat, -tartrat, -fuma-rat, -fosfat og -ascorbat. The glycinamide salts used according to the invention are either commercially available or can be easily prepared according to well-known methods to a purity that is acceptable for use in foodstuffs. Such salts are e.g. glycinamide hydrochloride, -sulfate, -glutamate, -citrate, -malate, -adipate, -tartrate, -fumarate, -phosphate and -ascorbate.
Smakspotensiatoren anvendt i blanding med glycinamidsaltet kan være en hvilken som helst velkjent forbindelse som van-ligvis anvendes som smakspotensiator. Blandinger av slike smakspotensiatorer kan også anvendes. Slike materialer kan være glutaminsyre, salter av glutaminsyre slik som alkalimetall- og am-moniumglutamater, salter av 5'-nucleotider slik som natrium-5<1-. >inosinat og natrium-5'-guanylat, og blandinger av glutaminsyre-salter eller kaliumklorid med næringsmiddelsurnende midler slik som fumarsyre, glutaminsyre, sitronsyre, eplesyre, vinsyre, adipinsyre og ascorbinsyre. Typisk anvendbare smakspotensiatorer er mononatriumglutamat og en blanding av natrium-5<1->inosinat og natrium-5<1->guanylat. Natriumklorid kan også anvendes som smakspotensiator. Blandinger av glycinamidsalt og natriumklorid kan anvendes hvori det totale natriuminnhold er redusert sammenlignet med anvendelse av natriumklorid alene. The flavor enhancer used in mixture with the glycinamide salt can be any well-known compound that is usually used as a flavor enhancer. Mixtures of such flavor enhancers can also be used. Such materials can be glutamic acid, salts of glutamic acid such as alkali metal and ammonium glutamates, salts of 5'-nucleotides such as sodium-5<1-. >inosinate and sodium 5'-guanylate, and mixtures of glutamic acid salts or potassium chloride with food acidifying agents such as fumaric acid, glutamic acid, citric acid, malic acid, tartaric acid, adipic acid and ascorbic acid. Typically usable flavor enhancers are monosodium glutamate and a mixture of sodium 5<1->inosinate and sodium 5<1->guanylate. Sodium chloride can also be used as a flavor enhancer. Mixtures of glycinamide salt and sodium chloride can be used in which the total sodium content is reduced compared to the use of sodium chloride alone.
Ved anvendelse av glycinamidsaltpreparatet for å gi en ønsket saltsmak til et næringsmiddel, tilsettes glycinamidsaltet til næringsmidlet i tilstrekkelig mengde til effektivt å gi den ønskede salttone. Det er funnet at fra 0,1 til 4,0 vekt%, basert på næringsmidlets vekt, av en blanding av et glycinamidsalt og en smakspotensiator er tilstrekkelig til å fremkalle den ønskede saltsmakstone i næringsmidlet. Dette er gunstig sammenlignet med anvendelse av 0,1 til 4,0 vekt% natriumklorid for å oppnå den ønskede saltsmakstone, men uten et uønsket høyt natri-umnivå. When using the glycinamide salt preparation to give a desired salty taste to a foodstuff, the glycinamide salt is added to the foodstuff in a sufficient quantity to effectively give the desired salty tone. It has been found that from 0.1 to 4.0% by weight, based on the weight of the foodstuff, of a mixture of a glycinamide salt and a flavor enhancer is sufficient to induce the desired salty flavor note in the foodstuff. This compares favorably with the use of 0.1 to 4.0% by weight sodium chloride to achieve the desired salty flavor tone, but without an undesirably high sodium level.
Oppfinnelsen beskrives ytterligere i de efterfølgende eksempler. The invention is further described in the following examples.
Eksempel 1 Example 1
En blanding av 86 vekt% glycinamid-hydroklorid og 14 vekt% av en blanding av like vektdeler natrium-5'-inosinat og natrium-5 ' -guanylat ble tilsatt til rått hamburgerkjøtt i en konsentrasjon på 0,3 vekt%. Efter forming og steking var smaken av de stekte hamburgere lik hamburgere fremstilt med en hovedsakelig lik mengde natriumklorid. A mixture of 86% by weight of glycinamide hydrochloride and 14% by weight of a mixture of equal parts by weight of sodium 5'-inosinate and sodium 5'-guanylate was added to raw hamburger meat at a concentration of 0.3% by weight. After forming and frying, the taste of the fried hamburgers was similar to hamburgers prepared with a substantially equal amount of sodium chloride.
Eksempel 2 Example 2
En blanding av 50 vekt% glycinamid-hydroklorid og 50 vekt% mononatriumglutamat ble tilsatt til rått hamburgerkjøtt i en konsentrasjon på 1,4 vekt%. Efter forming og steking var smaken på de stekte hamburgere lik hamburgere fremstilt med en hovedsakelig lik mengde natriumklorid. A mixture of 50% by weight glycinamide hydrochloride and 50% by weight monosodium glutamate was added to raw hamburger meat at a concentration of 1.4% by weight. After forming and frying, the taste of the fried hamburgers was similar to hamburgers prepared with a substantially equal amount of sodium chloride.
Eksempel 3 Example 3
En salterstatningsblanding på 51 vekt% glycinamid-hydroklorid og 49 vekt% mononatriumglutamat (89 vektdeler av en slik blanding) ble blandet med 5 vektdeler sort pepper, 3 vektdeler løkpulver, 2 vektdeler hvitløkpulver og 1 vektdel selleripulver under dannelse av et smakspreparat som ble anvendt for å smaksette næringsmidler og også for å gi en ønsket saltsmakstone. A salt substitute mixture of 51% by weight glycinamide hydrochloride and 49% by weight monosodium glutamate (89 parts by weight of such a mixture) was mixed with 5 parts by weight of black pepper, 3 parts by weight of onion powder, 2 parts by weight of garlic powder and 1 part by weight of celery powder to form a flavor preparation which was used for to flavor foodstuffs and also to give a desired salty taste note.
Eksempel 4 Example 4
En salterstatningsblanding på 67 vekt% glycinamid-hydroklorid og 33 vekt% mononatriumglutamat (75 vektdeler av slik blanding) ble blandet med 25 vektdeler kjøttsmakende hydrolysert vegetabilsk protein under dannelse av et smakspre<p>arat som ble anvendt for å smaksette næringsmidler og også for å gi en ønsket saltsmakstone. A salt substitute mixture of 67% by weight glycinamide hydrochloride and 33% by weight monosodium glutamate (75 parts by weight of such mixture) was mixed with 25 parts by weight of meat-flavored hydrolyzed vegetable protein to form a flavor preparation which was used to flavor foodstuffs and also to give a desired salty taste note.
Eksempel 5 Example 5
En blanding av 91 vekt% glycinamid-hydroklorid og 9 vekt% av en blanding av like vektdeler natrium-5'-inosinat og natrium-5<1->guanylat ble tilsatt til vegetabilsk proteinkjøtt-analog i en konsentrasjon på 1,1 vekt%. Smaken på denne analog var lik den som ble erholdt med 1 vekt% natriumklorid. A mixture of 91% by weight of glycinamide hydrochloride and 9% by weight of a mixture of equal parts by weight of sodium 5'-inosinate and sodium 5<1->guanylate was added to the vegetable protein meat analogue at a concentration of 1.1% by weight . The taste of this analogue was similar to that obtained with 1% by weight sodium chloride.
Effektiviteten av glycinamid-hydrokloridet sammenlignet med beslektede preparater er vist i følgende eksempel. The effectiveness of the glycinamide hydrochloride compared to related preparations is shown in the following example.
Eksempel 6 Example 6
Individuelle blandinger ble fremstilt bestående av hhv. Individual mixtures were prepared consisting of
75 vekt% av hydrokloridsaltet av et av de aminosyreamider som er oppført i tabell I og 25 vekt% mononatriumglutamat. Disse blandinger ble hver blandet i separate porsjoner av malt kjøtt i en konsentrasjon på 0,7 vekt% basert på vekten av det malte kjøtt. Posteier ble fremstilt fra de separate deler av det resulterende smakssatte malte kjøtt og ble stekt, og smaken ble bedømt. Lign-ende posteier ble fremstilt under anvendelse av en lik mengde natriumklorid. Resultatene er vist i følgende tabell. 75% by weight of the hydrochloride salt of one of the amino acid amides listed in Table I and 25% by weight of monosodium glutamate. These compositions were each mixed into separate portions of ground meat at a concentration of 0.7% by weight based on the weight of the ground meat. Pâté was prepared from the separate parts of the resulting flavored ground meat and was fried, and the taste was judged. Similar pastes were prepared using an equal amount of sodium chloride. The results are shown in the following table.
Det fremgår av de ovenfor angitte data at en blanding av glycinamid-hydroklorid og en smakspotensiator har glimrende saltsmak sammenlignet med blandinger av smakspotensiator og hydro-klorider av andre aminosyreamider. It appears from the above data that a mixture of glycinamide hydrochloride and a flavor enhancer has an excellent salty taste compared to mixtures of flavor enhancer and hydrochlorides of other amino acid amides.
Eksempel 7 Example 7
Separate blandinger av 75 vekt% glycinamid-hydroklorid og 25 vekt% monokaliumglutamat, monocalciumglutamat og monomagnesium-glutamat ble tilsatt til rått hamburgerkjøtt i en konsentrasjon'på 1,0 vekt% basert på vekten av kjøttet. Etter forming og steking hadde alle de resulterende stekte hamburgere akseptabel smak med den ønskede saltsmakstone. Separate mixtures of 75% by weight glycinamide hydrochloride and 25% by weight monopotassium glutamate, monocalcium glutamate and monomagnesium glutamate were added to raw hamburger meat at a concentration of 1.0% by weight based on the weight of the meat. After forming and frying, all of the resulting fried hamburgers had acceptable flavor with the desired saltiness.
Eksempel 8 Example 8
Separate deler av vegetabilsk proteinkjøttanalog ble fremstilt inneholdende hhv. 1,0 vekt% natriumklorid, en blanding av 0,5 vekt% natriumklorid og 0,5 vekt% glycinamid-hydroklorid, og en blanding av 0,75 vekt% glycinamid-hydroklorid og 0,25 vekt% mononatriumglutamat. Et vurderingspanel bestående av 24 medlemmer fant akseptabel smak innbefattet ønsket saltsmakstone på alie produktene og bare ubetydelige smaksforskjeller mellom slike produkt er. Separate parts of vegetable protein meat analogue were prepared containing respectively 1.0 wt% sodium chloride, a mixture of 0.5 wt% sodium chloride and 0.5 wt% glycinamide hydrochloride, and a mixture of 0.75 wt% glycinamide hydrochloride and 0.25 wt% monosodium glutamate. An assessment panel consisting of 24 members found acceptable taste including the desired salty flavor tone on the other products and only insignificant differences in taste between such products.
Eksempel 9 Example 9
En blanding av 20 vekt% glycinamid-hydroklorid og 80 vekt% A mixture of 20% by weight glycinamide hydrochloride and 80% by weight
mononatriumglutamat ble tilsatt til rått hamburgerkjøtt i en konsentrasjon på 1,0 vekt% basert på vekten av kjøttet. Etter forming og stekning hadde den stekte hamburger en akseptabel smak med den ønskede saltsmakstone. monosodium glutamate was added to raw hamburger meat at a concentration of 1.0% by weight based on the weight of the meat. After forming and frying, the fried hamburger had an acceptable taste with the desired salty taste note.
Eksempel 10 Example 10
Separate blandinger ble fremstilt som hver besto av 75 vektdeler glycinamid-hydroklorid, 20 vektdeler monokaliumglutamat og 5 vektdeler av et enkelt næringsmiddel-syrningsstoff. De nær-ingsmiddelsyrningsstoffene som ble anvendt i de separate blandinger, var fumarsyre, glutaminsyre, sitronsyre, eolesyre, vinsyre og adipinsyre. Hver separat blanding ble deretter tilsatt til separate deler av malte kjøttpaier i en mengde på 0,7 vekt% basert på vekten av kjøttet. De resulterende paier ble deretter stekt og bedømt med hensyn til smak av et trenet smakspanel. Separate mixtures were prepared, each consisting of 75 parts by weight of glycinamide hydrochloride, 20 parts by weight of monopotassium glutamate and 5 parts by weight of a single food acid. The food acidifiers used in the separate mixtures were fumaric acid, glutamic acid, citric acid, oleic acid, tartaric acid and adipic acid. Each separate mixture was then added to separate portions of ground meat pies in an amount of 0.7% by weight based on the weight of the meat. The resulting pies were then baked and judged for taste by a trained taste panel.
Alle paier inneholdende natxiumkloriderstatningsblandinger hadde akseptable saltsmakstoner sammenlignet med paier inneholdende 0,7 vekt% natriumklorid. All pies containing sodium chloride replacement mixes had acceptable salty flavors compared to pies containing 0.7% sodium chloride by weight.
Eksempel 11 Example 11
Separate blandinger ble fremstilt hver bestående av 75 vektdeler glycinamid-hydroklorid, 20 vektdeler kaliumklorid og 5 vektdeler av et enkelt næringsmiddel-syrningsstoff. Næringsmiddel-syrningsstoffene anvendt i de separate blandinger var fumarsyre, glutaminsyre, sitronsyre, eple.syre, vinsyre og adipinsyre. Hver separat blanding ble deretter tilsatt til separate deler av malt kjøttpai i en mengde på 0,7 vekt% basert på vekten av kjøttet. Separate mixtures were prepared each consisting of 75 parts by weight of glycinamide hydrochloride, 20 parts by weight of potassium chloride and 5 parts by weight of a single food acid. The food acidifiers used in the separate mixtures were fumaric acid, glutamic acid, citric acid, malic acid, tartaric acid and adipic acid. Each separate mixture was then added to separate portions of ground meat pie in an amount of 0.7% by weight based on the weight of the meat.
De resulterende paier ble deretter stekt og bedømt med hensyn til smak av et trenet smakspanel. Alle paier inneholdende natriumklorid erstatningsblandinger hadde akseptable saltsmakstoner sammenlignet med paier inneholdende 0,7 vekt% natriumklorid. The resulting pies were then baked and judged for taste by a trained taste panel. All pies containing sodium chloride replacement mixes had acceptable salty flavors compared to pies containing 0.7 wt% sodium chloride.
I alle de ovenfor angitte eksempler har det vært anvendt glycinamid-hydroklorid som glycinamidsaltet. De etterfølgende eksempler viser anvendelsen av andre glycinamidsalter som natrium-kloridsubstitutter for å gi saltsmak til næringsmidler. In all of the examples given above, glycinamide hydrochloride has been used as the glycinamide salt. The following examples show the use of other glycinamide salts as sodium chloride substitutes to impart a salty taste to foodstuffs.
Eksempel 12 Example 12
Blandinger hhv. på 75 vektdeler av et av de glycinamidsalter som er oppført i tabell II og 25 vektdeler mononatriumglutamat ble individuelt tilsatt til separate deler av hamburgerpaier i en mengde på 1 vekt% basert på vekten av hamburgeren. Paiene ble deretter stekt, og smaken ble bedømt. Resultatene er vist i den etterfølgende tabell. Mixtures or of 75 parts by weight of one of the glycinamide salts listed in Table II and 25 parts by weight of monosodium glutamate were individually added to separate portions of hamburger patties in an amount of 1% by weight based on the weight of the hamburger. The pies were then baked, and the taste was judged. The results are shown in the following table.
Det skal bemerkes at mens flere av smakspotensiatorene anvendt i kombinasjon med glycinamidsaltet i de ovenfor angitte eksempler inneholdt natrium, er den totale mengde natrium i det ferdig smaksatte næringsmiddel betydelig redusert sammenlignet med mengden av natrium tilstede når natriumklorid alene anvendes for å gi det samme smaksresultat. It should be noted that while several of the flavor enhancers used in combination with the glycinamide salt in the above examples contained sodium, the total amount of sodium in the finished flavored food is significantly reduced compared to the amount of sodium present when sodium chloride alone is used to give the same taste result.
Claims (4)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US64301675A | 1975-12-22 | 1975-12-22 | |
US05/733,156 US4066799A (en) | 1975-12-22 | 1976-10-18 | Sodium chloride flavor substitute composition and use thereof |
Publications (3)
Publication Number | Publication Date |
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NO764318L NO764318L (en) | 1977-06-23 |
NO143449B true NO143449B (en) | 1980-11-10 |
NO143449C NO143449C (en) | 1981-02-18 |
Family
ID=27094163
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO764318A NO143449C (en) | 1975-12-22 | 1976-12-21 | NATRIUMKLORIDERSTATNINGSPREPARAT. |
Country Status (11)
Country | Link |
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JP (1) | JPS5283979A (en) |
CA (1) | CA1090651A (en) |
DE (1) | DE2657913C3 (en) |
DK (1) | DK577176A (en) |
FI (1) | FI59323C (en) |
FR (1) | FR2336090A1 (en) |
GB (1) | GB1531349A (en) |
IT (1) | IT1069558B (en) |
NL (1) | NL161980C (en) |
NO (1) | NO143449C (en) |
SE (1) | SE419694B (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3021298A1 (en) | 1980-06-06 | 1982-01-07 | Basf Ag, 6700 Ludwigshafen | STRICTLY LOW-SODIUM DIET SALTS AND THEIR PRODUCTION |
JPS57159452A (en) * | 1981-03-09 | 1982-10-01 | Japan Organo Co Ltd | Preparation of food made of wheat flour |
JPS5881758A (en) * | 1981-11-07 | 1983-05-17 | Tanpei Seiyaku Kk | Seasoned food with low sodium content |
JPS5883804U (en) * | 1981-11-30 | 1983-06-07 | 株式会社ヨコオ | Antenna mounting structure |
-
1976
- 1976-11-23 CA CA266,353A patent/CA1090651A/en not_active Expired
- 1976-12-03 GB GB50566/76A patent/GB1531349A/en not_active Expired
- 1976-12-13 IT IT52593/76A patent/IT1069558B/en active
- 1976-12-14 NL NL7613871.A patent/NL161980C/en not_active IP Right Cessation
- 1976-12-17 FI FI763634A patent/FI59323C/en not_active IP Right Cessation
- 1976-12-20 JP JP15214776A patent/JPS5283979A/en active Granted
- 1976-12-21 NO NO764318A patent/NO143449C/en unknown
- 1976-12-21 DE DE2657913A patent/DE2657913C3/en not_active Expired
- 1976-12-21 SE SE7614403A patent/SE419694B/en unknown
- 1976-12-21 FR FR7638510A patent/FR2336090A1/en active Granted
- 1976-12-21 DK DK577176A patent/DK577176A/en unknown
Also Published As
Publication number | Publication date |
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DE2657913B2 (en) | 1979-03-15 |
FR2336090B1 (en) | 1980-03-21 |
JPS5283979A (en) | 1977-07-13 |
JPS5617892B2 (en) | 1981-04-24 |
NO143449C (en) | 1981-02-18 |
CA1090651A (en) | 1980-12-02 |
NL7613871A (en) | 1977-06-24 |
FI59323B (en) | 1981-04-30 |
SE7614403L (en) | 1977-06-23 |
DK577176A (en) | 1977-06-23 |
NO764318L (en) | 1977-06-23 |
FI763634A (en) | 1977-06-23 |
FI59323C (en) | 1981-08-10 |
GB1531349A (en) | 1978-11-08 |
IT1069558B (en) | 1985-03-25 |
FR2336090A1 (en) | 1977-07-22 |
NL161980B (en) | 1979-11-15 |
DE2657913C3 (en) | 1979-10-25 |
NL161980C (en) | 1980-04-15 |
DE2657913A1 (en) | 1977-06-30 |
SE419694B (en) | 1981-08-24 |
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