TH17176Y - Low-sodium thickening food seasonings and their manufacturing process. - Google Patents

Abstract

------05/06/2020------(OCR) This invention relates to a low-sodium thickening food seasoning product composed of oyster extract or mushroom extract, soy sauce, starch, sodium salt, sodium chloride, potassium salt, and potassium chloride. The manufacturing process involves mixing the oyster extract or mushroom extract, soy sauce, sodium salt, sodium chloride, potassium salt, and potassium chloride. The mixture is then boiled to a temperature of 75-80°C. Starch solution is added and stirred until well combined. The mixture is then simmered at 80-85°C for 30-45 minutes. The mixture is then packaged while hot. ------------ Page 1 of 1. Abstract of the Invention: A low-sodium, potassium-free thickening food seasoning has a reduced sodium chloride content of 5% or less by weight. The product retains the natural color, aroma, and taste of a thickening seasoning, making it acceptable to consumers. It can be used as a flavor enhancer in food. And it has no negative health effects, helping to improve quality of life by providing a meal that is still tasty and safe for patients with kidney disease and non-communicable diseases (NCDs).

Claims (2)

------05/06/2020------(OCR) 1. Low-sodium thickening food seasoning containing the following base ingredients: a) Oyster extract or mushroom extract 30-50% by volume b) Soy sauce 10-30% by volume c) Starch 1-10% by volume d) Sodium salt 0-2.00% by volume e) Sodium chloride 0-5.00% by volume f) Potassium salt 0-1.30% by volume g) Potassium chloride 0-2.50% by volume 2. Manufacturing process of the low-sodium thickening food seasoning containing the ingredients as per claim 1, which involves the following steps: a. Combining the oyster extract or mushroom extract, soy sauce, sodium salt, sodium chloride, potassium salt, and potassium chloride according to the formula. a. Mix together. b. Bring to a temperature of 75-80 degrees Celsius. Add the starch mixture and stir until well combined. c. Simmer the mixture at 80-85 degrees Celsius for 30-45 minutes. d. Pack the mixture into containers while hot. ------------ Page 1 of 1 Claims 1. Low-sodium, potassium-free thickening food seasonings contain: a) 30-50% by volume of oyster extract or mushroom extract; b) 10-30% by volume of soy sauce; c) 1-10% by volume of starch; d) 0-2.00% by volume of sodium salt; e) 0-5.00% by volume of sodium chloride; f) 0-1.30% by volume of potassium salt; g) 0-2.50% by volume of potassium chloride. 2. The proposed process for producing a low-sodium, potassium-free thickening food seasoning involves the following steps: a. Mix the ingredients, including oyster sauce and soy sauce. b. Boil the mixture until it reaches approximately 75-80 degrees Celsius, then add the starch slurry and stir until well combined. c. Simmer the mixture at approximately 80-85 degrees Celsius for 30-45 minutes. d. Pack the hot mixture into containers.