SK792007A3 - Vegetable seasoning with reduced natrium content - Google Patents

Abstract

A reduced flavor vegetable flavorant is disclosed % sodium containing 19 wt. dried vegetables, 9% weight. % sucrose, 2 wt. dried herbs, 60 to 10% weight. % sodium chloride and 10 to 60 wt. potassium chloride.

Description

Vegetable food flavor is used in the food industry to flavor meals. BACKGROUND OF THE INVENTION

To date, various flavors have been used in the food industry, containing the following ingredients: table salt, sugar, dried vegetables (carrot, parsnip, onion, parsley), corn starch, flavor enhancers (sodium glutamate, disodium guanylate, disodium inosinate), turmeric ( or riboflavin) and various spices (Dobrota).

These products are used to flavor meals. They are based on salt - up to 70 wt. (table salt or sea salt), mixtures of dried vegetables - up to 20% by weight., preservatives and synthetic substances that enhance flavor such as: sodium glutamate, disodium guanylate and disodium inosine - up to 10% by weight. the percentage of components varies plus-minus 10% by weight. These percentages are by weight. The use of intensifiers causes disorders in the development of children - especially under three years, it also has a negative effect on: pregnancy, stresses the nervous and musculoskeletal system.

The essence of the technical solution

Our product is based on salt (table salt and sea salt) - 35% by weight, potassium chloride 35% by weight, (in individual cases the limit of potassium chloride ranges from 10% by weight to 60% by weight., This amount depends on what the target group will use this product), dried vegetables 19% by weight: carrots, parsley, parsley, celery, onion, potatoes, corn starch, sucrose 9% by weight., dried herbs 2% by weight .: pamajoran, ligurek, savory , basil, salsa, lemon balm, thyme, parsley and celery, riboflavin - these percentages are by weight.

The addition of potassium chloride changes the ratio of sodium chloride to its disadvantage. We also extrude sodium chloride from sodium glutamate, which is not added to the product. We replace sodium glutamate with medicinal plants that have antioxidant and anticancer effects. They give the food a natural flavor. Our low sodium flavoring is especially useful in high blood pressure, neurogenic diseases and heart and blood vessel diseases.

Example

A mixture containing 35% by weight, sodium chloride, 35% by weight, potassium chloride, 19% by weight, dried vegetables, 9% by weight, sucrose and 2% by weight, dried herbs, when added to food, give the food a delicious and natural taste. The taste is identical to other flavorings which do not contain flavor enhancers.

Claims (1)

Vegetable flavorings with reduced content of foods, characterized in that it contains 19 wt. % of dried vegetable, 9 wt. Sucrose, 2 wt. dried herbs, 60 wt. % to 10 wt. sodium chloride and 10% w / w. % to 60 wt. of potassium chloride.