WO2016133164A1 - Low potassium food product, manufacturing method therefor and manufacturing kit - Google Patents

Abstract

[Problem] To provide low potassium food products without losing the tastes and textures of various food products. [Solution] After removing potassium from a food product by applying an electrical field or by immersion in acid, sodium and/or calcium is added at an equivalence ratio of 0.15-1.25 with respect to the total amount of removed potassium.

Description

Low potassium food, method for producing the same, and kit for producing the same

The present invention relates to a method for removing potassium without impairing the flavor and texture of food and a low potassium food.

According to a survey by the Japanese Society for Dialysis Medicine, the number of chronic dialysis patients in Japan exceeded 300,000 in 2011, increasing by about 5,000 every year, and over 314,000 at the end of 2013.

The kidney regulates the excretion of waste, water and electrolytes, and keeps the body environment constant. When the kidney function falls and the homeostasis in the body cannot be maintained, various symptoms called uremia appear in the whole body.

● Patients who have lost renal function are treated with maintenance dialysis on a daily basis to remove waste and excess water from the body. Dialysis patients need to pay attention to various components in their diet, and in particular, the amount of potassium that causes hyperkalemia needs to be limited to a certain level. Since hyperkalemia can cause fatal arrhythmias and cardiac arrest, dietary guidance for potassium restriction needs to be continued from the beginning of dialysis treatment. The amount of potassium that can be taken per day varies depending on the stage, but it must be limited to 1500 to 2000 mg or less.

Extreme hyperkalemia can cause fatal arrhythmias and cardiac arrest, so potassium restriction is recommended early in dialysis and daily prevention is recommended.

Vegetables and fruits contain a lot of potassium among foods, and patients who are restricted by potassium are often restricted from taking vegetables and fruits that contain a lot of potassium. In addition, depending on the cooking method, it is recommended to perform certain cooking because the amount of potassium can be reduced. For this reason, the dietary habits of patients who are subject to potassium restriction are often limited, and the restricted dietary life may be stressed, which may cause problems in terms of QOL (Quality of Life). is there.

When performing potassium restriction, since potassium easily flows out into water, it is common to remove the potassium by cooking it by cutting it into small pieces and exposing it to water or spilling it.

In addition to the above general cooking methods, methods for cultivating with a culture solution such as hydroponics are known as methods for removing potassium from food (Patent Documents 1 and 2). Patent Document 1 discloses a technique for cultivating low potassium spinach by hydroponics. Patent Document 2 discloses that a low potassium crop was obtained by a method of cultivating a crop by hydroponic or pearlite plowing. It has been shown that over 40% of potassium can be removed from melon or the like using either hydroponics or perlite cultivation.

In addition, a method of removing potassium from food by adding an acid such as vinegar is known (Non-Patent Documents 1 and 2). Non-Patent Document 1 describes that potassium is removed by immersing food in an organic acid such as 0.5% or 1% acetic acid or malonic acid. Non-Patent Document 2 describes a method of removing potassium by immersing in 1% vinegar water (acetic acid concentration: 0.042%).

The method of removing potassium with an acid has been applied as a method for producing low protein, low potassium, low phosphorus calcium-fortified rice (Patent Document 3). In Patent Document 3, rice is immersed in an acidic solution, neutralized with an alkaline calcium compound, washed with water, boiled, and the rice is boiled. A method is disclosed.

According to the example of Patent Document 3, in Example 1, potassium is reduced to 20.2 mg (weight in 100 g of dry matter, 22.9% relative to the potassium value in the 5th edition supplemented Japanese food composition table), and calcium is reduced. Increased to 148.6 mg (weight in 100 g dry matter, equivalent ratio 2970% with respect to calcium value in food composition table). In Example 2, potassium 20.3 mg (23.1%), calcium 48.0 mg (960%), and in Example 3, it was 1.9 mg (2.2%) and calcium 47.6 mg (950%).

Further, although not intended for active potassium removal, food materials enriched with magnesium and sodium and modified in mineral composition are disclosed (Patent Documents 4 and 5). Document 4 describes the modification of the mineral composition of beans and wheat, and Document 5 describes the mineral composition of rice. It is described that potassium decreases with enrichment of magnesium and sodium.

In addition, soy milk produced from soybeans, processed foods such as puffed foods (Patent Documents 6 and 7), processed fruit products subjected to pressure treatment, freeze-thawing processing, etc. (Patent Document 8), low potassium juice (Patent Documents) It has also been attempted to provide foods to kidney disease patients who have been reduced in potassium by performing processed foods such as 9) and have been potassium restricted.

JP 2008-61587 A JP 2014-161256 A JP-A-7-170923 JP 2004-097075 A JP 2004-033115 A Japanese Patent Laid-Open No. Sho 63-148952 Japanese Patent Laid-Open No. 64-030558 JP 2007-105000 A Special table 2003-511052 gazette

The method of removing potassium during cooking, which is generally performed at present, specifically, methods such as boiling and spilling and exposing to water are effective from the viewpoint of potassium removal. However, there is a problem in that vegetables and fruits cannot be eaten raw, and it is necessary to boil them for a long time before spilling them. In addition, the method of removing potassium by exposure to water requires exposure to water for a long time, and there is a problem that the taste and aroma are impaired as in the case of spilling boiled.

Moreover, as represented by Patent Document 1, vegetables that can be cultivated as low potassium vegetables by hydroponics are limited to leafy vegetables with a short cultivation period, for example, crops such as leaf lettuce and spinach.

Patent Document 2 is an invention of “a method for cultivating vegetables or fruits”, and assumes melon and straw as crops. Perlite is used to fill the roots of crops, and both crops grow with only nutrients from the culture solution, whether hydroponically or pearlite. Therefore, it is limited to crops that can be cultivated with a culture solution, regardless of hydroponics or pearlite cultivation. Therefore, the cultivatable crops are limited varieties.

Both of the techniques disclosed in Patent Documents 1 and 2 can be applied only to crops that can be cultivated with a culture solution. Therefore, it is limited to crops that can be cultivated in a short period of time, and root vegetables such as carrots and burdocks, and leafy vegetables such as cabbage and ball lettuce (heading lettuce) require time and cost to harvest. Not cultivated.

As disclosed in Non-Patent Documents 1 and 2, the method of removing potassium by dipping in an organic acid or vinegar used for cooking during cooking can provide vegetables that can be eaten raw. . However, as described in Non-Patent Document 1, potassium is removed when treated for a long time with a high concentration acid such as 0.5% acetic acid to remove potassium, but the color, smell and taste are impaired. It is. As a result of confirmation by the present inventors, the acidity was strong and the original taste was impaired. In addition, the short-time treatment with a low-concentration acid in Non-Patent Document 2 does not impair the taste of food, but the amount of potassium removed is small, so it cannot be said that it is a very effective potassium removal method.

The invention described in Patent Document 3 is an invention specialized in removing potassium and the like from rice. Therefore, it is difficult to apply this method to root vegetables that are difficult to reduce potassium by hydroponics, and vegetables and fruits such as pumpkins. That is, when these agricultural products are neutralized with calcium hydroxide, they become hard and cause a problem that the texture is remarkably impaired. Moreover, in the case of vegetables cut into blocks, there is a problem that calcium for neutralization is localized on the surface and a strong bitter taste is felt.

Since the inventions described in Patent Documents 4 and 5 are not intended to remove potassium, the residual ratio of potassium in food is high, and it is not suitable for patients with kidney disease. In particular, since beans are foods with a high potassium content, the amount of potassium that decreases with enrichment of magnesium or the like cannot be said to have sufficiently removed potassium for kidney disease patients.

The inventions described in Patent Documents 6 to 9 realize low potassium as processed food. Therefore, although potassium in food has been sufficiently removed, kidney disease patients could not cook to their own taste. Patients with kidney disease are stressed by long-term dietary restrictions, and the families of patients who are cooking have a desire to eat at the same menu as the patients. Potassium food was desired.

The present inventors have already developed a method for removing potassium from various foods in order to solve the above problems. The present inventors have developed a method for removing potassium while retaining the texture of the food by electrically removing potassium from the food. However, according to this method, although potassium can be sufficiently removed, there is a problem in that when removing potassium, the pH of the food is lowered and may become sour. Further, although potassium can be sufficiently removed by treatment with a high-concentration acid, it has a strong acidity and is significantly different from the taste of the original food.

The present invention solves the problem that after removing potassium from various foods by an appropriate method, the food is more acidic by removing potassium, so that the flavor and texture are not impaired while being low in potassium. To provide food.

The method for producing a low potassium food for removing potassium from harvested agricultural products according to the present invention includes a step of removing potassium from food, a step of calculating an amount of potassium removed from the food, and an equivalent amount relative to the removed potassium. It is characterized by supplementing sodium and / or calcium in a ratio of 0.15 to 1.25.

The amount of potassium removed from food can be measured with a potassium ion meter or the like, and the total amount can be calculated. By supplementing food with sodium and / or calcium having an equivalent ratio of 0.15 to 1.25 with respect to the amount of removed potassium, the sourness generated by the potassium removal treatment can be neutralized. It is more preferable to supplement the food with sodium and / or calcium having an equivalent ratio of 0.4 to 0.9 with respect to the amount of potassium removed. By supplementing food with sodium and / or calcium in an equivalence ratio of 0.4 to 0.9, not only the results of the sensory test, but also fermentation occurs equivalent to those without potassium removal. Therefore, it is thought that it has returned to the state closer to the original food.

It is known that the sour taste felt as a taste is due to the chemical structure of the acid (Non-patent Document 3). It is also known that basic four tastes such as acidity, saltiness, sweetness, and bitterness affect each other (Non-Patent Document 4). Therefore, depending on the food, there may be a sense of sourness when the food is supplemented with sodium and / or calcium having an equivalent ratio of 0.15 by other tastes such as the structure and saltiness of the acid already contained. Even in that case, the original taste of the food is restored by adding sodium and / or calcium having an equivalent ratio of 0.4 or more. Moreover, as long as sodium and / or calcium up to an equivalent ratio of 0.7 is supplemented to the food, no salty taste due to the added sodium or bitterness due to calcium will be felt in any food.

The present inventors, after performing a treatment for removing potassium from food, add sodium and / or calcium having an equivalent ratio of 0.15 or less, which is smaller than the amount of removed potassium, to the extent that no sour taste is felt. As a result, it was clarified that a low-potassium food from which potassium was removed without changing the taste of food, flavor such as aroma, and texture was maintained. In addition, when an excessive amount of sodium and / or calcium is added, a taste of salty taste is felt, so it is not desirable to add it in excess of an equivalent ratio of 1.25. In addition, depending on the food, there is a case where the taste is not felt when the taste is restored with sodium alone, but since it leads to excessive salt intake as described below, even when the taste is not felt, the equivalent ratio is 1.25. It is not desirable to add more than.

It is desirable to avoid an increase in sodium for patients with kidney disease. Therefore, when using sodium to restore the pH, it is preferable to restore the taste with as little sodium as possible. The present inventors have clarified that when 50% of potassium is removed from a food, the taste can be recovered by adding sodium corresponding to an equivalent ratio of 0.6 with respect to the removed amount. This amount of increase in sodium does not need to be considered too much because it can be easily reduced by later seasoning.

It is said that the daily salt intake of patients with chronic kidney disease should be limited to 6 g or less and potassium to 1500 mg or less. For example, if 50% potassium, that is, 225 mg potassium (5.75 meq) is removed from 100 g of western pumpkin (potassium content 450 mg / 100 g), the equivalent amount of sodium is 132 mg. This corresponds to 0.34 g in terms of salt. In fact, it is possible to recover the taste with an amount of sodium equivalent to an equivalent ratio of 0.6, so 0.2 g of salt may be reduced during seasoning. This level of salt reduction is an amount that can be sufficiently reduced with consideration in cooking.

Furthermore, in the present invention, it has been clarified that the taste can be restored even with calcium alone or in combination with calcium and sodium. Therefore, the pH can be recovered and the taste can be restored without increasing the amount of sodium in the food.

In the method for producing a low potassium food of the present invention, the step of removing potassium from the food is a step of removing potassium by applying an electric field or a step of removing potassium by acid immersion.

By applying an electric field under certain conditions, potassium in the food can be removed without impairing the texture. Moreover, potassium can also be effectively removed by immersing in an acid such as acetic acid.

Whether potassium is removed electrically or by acid treatment, the amount of potassium removed from food can be easily measured by measuring the amount of potassium eluted using a potassium meter. Can be requested.

In the method for producing a low potassium food of the present invention, the step of removing potassium from the food is a step of removing potassium by acid immersion, and the acid is a mineral acid such as hydrochloric acid or sulfuric acid, acetic acid, malonic acid, citric acid, It is at least one acid selected from organic acids such as ascorbic acid, succinic acid and lactic acid.

When removing potassium by immersing in acid, any acid may be used as long as it is an acid used for food processing. Specifically, acetic acid, hydrochloric acid, sulfuric acid, malonic acid, citric acid, ascorbic acid, succinic acid, and lactic acid are preferable because they are easily available and have a high potassium removal effect.

Furthermore, the low potassium food production method of the present invention is characterized in that the step of removing potassium from the food is immersed in 0.5 to 2.0% acetic acid.

Among the acids mentioned above, acetic acid is preferable because it has a high potassium removal effect in various foods and is inexpensive. When acetic acid is used, potassium can be removed in a relatively short time by using it at a concentration of 0.5 to 2.0% depending on food.

Even when acetic acid with a concentration exceeding 2.0% was used, the potassium removal rate did not increase, and only an effect almost the same as that of 2% acetic acid was obtained. Further, when potassium is removed using an acid having a concentration exceeding 2%, acidity remains even if sodium is added excessively during neutralization, and saltiness is also felt by the added sodium. Therefore, it is preferable to treat with 2% or less of acid.

In addition, when an acid having a concentration of less than 0.5% is used, it takes a long time to process, so that many other taste components such as flavor and aroma are eluted together with potassium, and the taste of food becomes watery. There is. Therefore, the concentration of acetic acid used for the treatment is preferably 0.5 to 2.0%.

The low potassium food obtained by removing potassium from the harvested agricultural product of the present invention has a potassium value of 70% or less of the potassium value of the food shown in the food ingredient table, and the sodium value in the food. The sum of each equivalent of the calcium value is 250% or more of the sum of the equivalents calculated from the sodium value and the calcium value described as the ingredient value of the food shown in the food ingredient table.

The component values of agricultural products depend on their origin, harvest time, and variety, and are not constant. However, even if the potassium value of agricultural products after harvesting is much higher than the standard value, it is easy to remove potassium up to 70% or less of the component value shown in the food composition table. can do. Here, in the case of Japan, the food composition table refers to the 5th edition supplemented Japanese food composition table or the Japan Food Standard Composition Table 2015 edition (seventh edition). The food composition table summarizes the average values measured according to the dietary habits and agricultural products of each country. In any case, potassium can be removed up to 70% or less based on the values in the component table of each country which is a standard value.

As a result of investigations by the present inventors, it is usually possible to remove potassium up to about 20 to 30% of the component values shown in the five supplementary Japanese food composition table without impairing the taste and texture. When removing potassium from food, it is preferable to remove up to at least about 50% of the component values shown in the 5th Supplement Japanese Food Composition Table, considering the burden on the kidneys.

Also, after removing potassium, the taste is restored with sodium and / or calcium, so the amount of sodium and calcium is higher than the component values shown in the 5th edition Japanese Food Composition Table.

The harvested agricultural products processed by the production method of the present invention can be distinguished by the amount of potassium value, sodium value and calcium value.

Furthermore, the low potassium food obtained by removing potassium from the harvested agricultural product of the present invention is characterized in that the potassium value is 50% or less of the potassium value of the food shown in the food composition table.

For patients with kidney disease, it is desirable to reduce the amount of potassium taken. It is desirable to reduce the burden on the kidney to 50% or less, more preferably 40% or less, particularly preferably 30% or less of the potassium value in the food composition table. Potassium values vary depending on the type of vegetable, and the ease of potassium removal varies depending on the vegetable. However, if it is suppressed to about 50%, the burden on the patient's kidney can be suppressed. Therefore, it is desirable to provide vegetables with a potassium value reduced to 50% or less.

The kit for removing potassium from the harvested agricultural product of the present invention to obtain a low potassium food is at least one selected from acetic acid, hydrochloric acid, sulfuric acid, malonic acid, citric acid, ascorbic acid, succinic acid, and lactic acid. It is characterized by comprising sodium salt and / or calcium salt for supplementing sodium and / or calcium in an equivalent ratio of 0.15 to 1.25 with respect to the acid and the removed potassium.

Low potassium foods can be easily manufactured by using acid. The kit may contain an acid for removing potassium and a sodium salt and / or a calcium salt.

In the kit for obtaining a low potassium food of the present invention, the acid is 0.5 to 2.0% acetic acid, and the alkali to be added is any one or more of sodium bicarbonate, sodium hydroxide, and calcium hydroxide. It is characterized by being.

In order to remove potassium, 0.5 to 2.0% acetic acid is preferable because it can efficiently remove potassium from various foods and is easily available. Further, as the alkali for neutralizing the acid, sodium hydrogen carbonate, sodium hydroxide, and calcium hydroxide are preferable because they are easily available and relatively easily penetrate into food.

The kit for obtaining the low potassium food of the present invention is characterized by comprising a measuring device for measuring potassium removed from the food.

By providing a measuring instrument that measures the amount of potassium removed from food, it is possible to grasp the amount of potassium removed more accurately and to accurately determine the amount of sodium and / or calcium required to restore the taste. Can grasp.

The figure which shows the apparatus which removes potassium with an acid. The figure which shows the apparatus which removes potassium by electricity supply.

In the present invention, the agricultural product is a crop cultivated mainly as a cultivated crop, and according to the classification of the 5th edition Japanese food standard ingredient table or the Japanese food standard ingredient table 2015 edition (seventh edition), cereals , Beans, seeds, vegetables, fruits, mushrooms, algae.

In particular, cereals, potatoes, beans, and vegetables such as root vegetables, heading leafy vegetables, and apples that cannot be cultivated by a culture solution are difficult to grow by hydroponics. Since it can be made into a low potassium food without impairing the flavor, the method is very effective in providing various foods.

In particular, the method for producing a low potassium food of the present invention includes potatoes such as potatoes, sweet potatoes, root vegetables such as carrots, radishes and burdock, pumpkins, vegetables cooked by cutting into blocks, beans with high potassium, etc. It is a very useful method for providing foods that could not be provided as low potassium foods by conventional methods.

Foods often cut and cooked, such as pumpkins and radishes, have a low rate of potassium removal even during cooking such as boiled and boiled, and after thinly cutting, increasing the cooking time to remove potassium, etc. Various ideas were made. If these vegetables, which are often cut into blocks, can be provided as low-potassium vegetables, it is possible to create a menu that is suitable for change. In the present invention, potassium can be removed at a high rate from a thinly cut vegetable, but it is very effective in that a large cut vegetable can be provided as a low potassium food.

In the present invention, the “low potassium food” refers to a food obtained by removing potassium from a harvested agricultural product before seasoning. Specifically, it refers to the state of the raw material before seasoning at the stage where the food is in the state of the lower rice cake, the state in which they are frozen before or after the potassium removal process, or the taste is restored by neutralizing them. Also, liquid processed foods such as juice and soy milk, processed foods powdered after potassium removal, etc., can be made sufficiently low potassium by conventional techniques, and are excluded from the “low potassium food” of the present invention.

Also, many agricultural products are heated and eaten. Depending on the agricultural product, the sodium and calcium added after heating is likely to penetrate, so the neutralization may be completed in a short time. Therefore, neutralization with sodium and calcium compounds may be performed simultaneously with heating after removing potassium. The low potassium food of the present invention refers to a food in which the amount of potassium is reduced when being provided as food after being cooked or heated.

When using agricultural products from which potassium has been removed as low-potassium foods heated with a lower pan, etc., a slight amount of salt may be added to the lower pan. The distinction between sodium in sodium chloride added by cooking or cooking, and sodium used for neutralization can be analyzed based on the increase in chlorine concentration, for example, as follows.

First, for foods containing seasoned low-potassium vegetables, generally remove fish meat and meat that contain a lot of NaCl, then mix the whole foods that contain boiled juice, etc., and analyze the ingredients to remove the fish meat and meat. The chlorine concentration (Clh) contained in the whole is measured.

Next, the Na concentration (Nae) contained when the target vegetable is boiled at a saline concentration corresponding to Clh is measured. According to the measurement by the inventors, when vegetables were boiled in saline, the equivalent ratio of chlorine (Cle) and sodium (Nae) added to the vegetables was not 1: 1, but Nae / I know Cle changes.

The Na concentration (Nas) of the low potassium vegetable simple substance contained in the food is measured, and the Na amount (A) of the low potassium vegetable before seasoning is calculated by the following formula.
A = Nas-Clh × Nae / Cle

It should be noted that the unseasoned vegetables contain almost no chlorine or sodium. Therefore, most of the sodium in the vegetable obtained by wiping the surface of the low potassium vegetable contained in the food is a component derived from the seasoning containing sodium chloride (salt). With respect to seasonings composed of other sodium salts such as sodium glutamate, sodium added by these materials can be calculated in the same manner. Moreover, when low potassium agricultural products from which potassium has been removed with hydrochloric acid are used, the chlorine concentration is high due to the penetration of chlorine into the agricultural products. In that case, the chlorine concentration contained in the vegetables is higher than the value calculated from the chlorine concentration contained in the seasoning, but the potassium concentration of the food before seasoning is calculated by correcting the measured value. Can do.

In addition, there are agricultural products with a higher potassium value than the potassium value described in the food composition table depending on the production area and harvest time of the food, but according to the method of the present invention, about 70% of the component value in the food composition table. Up to this value, potassium can be easily removed. Therefore, the term “low potassium food” in the present invention means that the amount of potassium contained in the food is 70% or less of the component value in the food composition table. Moreover, it is preferable to make it 50% or less, and it is more preferable to make it 30% or less so that the kidney disease patient who is restricting a meal may take in a daily meal. In addition, after removing potassium, the taste is restored by sodium and / or calcium, so sodium and / or calcium is greater than the value listed in the food composition table, and the sum of equivalents is 250% or more. .

The food composition table used as the standard of potassium value is data that summarizes the component values of foods that are ingested daily and are analyzed and published by government agencies in each country or similar institutions. For example, in the case of Japan, it refers to the 5th edition supplementary Japanese food standard ingredient table or the Japanese food standard ingredient table 2015 edition (seventh edition). In the case of the United States, the data compiled by “the Nutrient Data Laboratory” In this case, it means “Composition nu- tionnel des alignments TABLE Ciral 2012” or the like. Furthermore, it is data that summarizes the component values of foods that have been published in various countries that are equivalent to this.

For example, when 50% potassium is removed from food, sodium and calcium are also eluted from food to the same extent as potassium. Therefore, the content is reduced to about 50% of the sodium and calcium amounts described in the food composition table. However, since sodium and / or calcium are added during the subsequent neutralization process, the food after neutralization contains more sodium and calcium than the component values in the food ingredient table. Usually, vegetables and beans contain a large amount of potassium, but the calcium content is very low. For example, in the case of raw western pumpkin, the amount of potassium is 450 mg / 100 g (11.51 meq / 100 g) according to the five amended Japanese food standard ingredient table, whereas the amount of sodium is 1.0 mg / 100 g (0. 043 meq / 100 g) and calcium content 15 mg / 100 g (0.75 meq / 100 g). Therefore, it is possible to distinguish between a low potassium amount and a high sodium / calcium amount.

The method of the present invention will be described in detail below with reference to examples. However, it goes without saying that, regardless of the examples, any food can be made into a low potassium food without impairing the flavor. There are two methods for removing potassium from food, acid treatment and energization.

[Example 1]
(Method of producing low potassium food by acid immersion)
A method for removing potassium with an acid will be described. The method of removing potassium using an electrode, which will be described later, is suitable for the treatment of food having a certain size because it needs to be in close contact with the electrode during the energization treatment. In contrast, vegetables with shapes having a large surface area and a small volume, such as processing of small things such as beans and grains, and sliced and shredded vegetables, are efficiently extracted with potassium by being immersed in acid.

FIG. 1 shows an apparatus 1 for removing potassium by acid treatment and returning taste by neutralization with an alkaline agent.

。 Put acid such as acetic acid into the container 2 and place food on the partition plate 3. A stirring blade 4 is provided at the bottom so that the acid is always stirred so that the eluted potassium does not stay around the food. The amount of eluted potassium can be measured with a potassium ion meter 5.

Here, although a stirring blade is used as the stirring device, any device may be used as long as the solution can be stirred and circulated, such as solution circulation using a stirrer or a pump. Further, the stirring device may be provided anywhere on the top and side as well as the bottom as long as stirring is efficiently performed depending on the shape and size of the container. Further, in FIG. 1, the partition plate 3 is provided with holes so as to communicate with each other. However, any structure may be used as long as the eluted potassium does not stay around the food, using a net or a basket. Also good.

In addition, although the container is a sealed container here, an open container may be used. By connecting the upper tube 6 to an aspirator or the like (not shown) by using an airtight container, it is possible to infiltrate the alkaline agent more quickly into the food during neutralization by decompression.

Further, if the potassium ion meter 5 is always installed, the potassium concentration in the acid solution can be measured, so that the amount of potassium in the food can be adjusted to a desired amount. In addition, since the amount of potassium takes a certain value depending on food, even if the same food is used, it is almost the same by setting conditions such as acid concentration and immersion time in advance without using a potassium ion meter. In addition, foods with reduced potassium content can be obtained.

In order to obtain an appropriate amount of sodium and / or calcium added to the amount of potassium removed after removing potassium, a part of the food may be made into a paste and the required alkali amount may be obtained by titration. At this time, the amount of sodium and / or calcium added is in the range of 0.15 to 1.25 equivalents with respect to the amount of potassium removed.

Using soybean as an example, a method for removing potassium by acid immersion and then adjusting the taste using sodium will be described.

Dried soybeans (Hokkaido small soybeans, variety name: Suzumaru) were returned by leaving them at room temperature for 18 hours instead of water with 4% 0.5%, 1.0%, 5.0% acetic acid. . Table 2 shows changes in the amount of potassium after the acid treatment. In addition,% of the potassium value of Table 2 is the value of the remaining potassium calculated based on the 1900 mg potassium value of soybean in the 5th edition supplemented Japanese food standard ingredient table. On the other hand, the dried bean beans purchased were ground and dried, and the measured potassium value (sample 5) was 1832 mg / 100 g, which was 96.4% of the food composition table. Although it is considered that there is this level of variation depending on the production area and harvest time, it is described below based on the 5th revised Japanese food standard ingredient table (hereinafter sometimes simply referred to as the food ingredient table).

Moreover, the potassium value (sample 4) of soybeans reconstituted with water containing no acid was 1830 mg / 100 g in terms of dry weight, which was 96.3% of the value in the food composition table. It is clear that almost no potassium can be removed by just immersing in water.

As shown in Table 2, about 40% of potassium can be removed even with 0.5% acetic acid. However, when the taste test is performed, there are acid odor and acidity, which is far from the original taste of soybeans. Further, in the case of 5.0% acetic acid treatment, the acid odor and sourness were strong, and the change in taste could not be reversed even when the treatment with alkali described later was performed. From other experimental results, when the acetic acid concentration exceeds 2.0%, the acid odor and sourness are strong. Therefore, it was judged that 0.5 to 2.0% acid is preferable for removing potassium by acid treatment.

Next, a process for restoring the taste will be described. According to Non-Patent Document 3, when tested using an aqueous solution of various acids, although it depends on the type of acid, the acidity is generally felt at pH 4.5 or lower. However, Non-Patent Document 4 reports that when a substance other than a sour substance coexists, a sour taste reduction and enhancement effect is observed.

In order to obtain an objective index of sourness, soybeans that have been reconstituted with acetic acid at each concentration are made into a paste using a mixer, pH is measured, and a sensory test is conducted. It was confirmed. The acid-treated soybean was made into a paste, and a sample was prepared by adjusting the pH by adding sodium hydroxide in stages, and a sensory test was performed. Soybeans did not feel sour at pH 5.1. In addition, two types of Japanese pumpkin and imported pumpkin that had been soaked by removing potassium by energization described below were made into a paste and subjected to a sensory test in the same manner. In the case of imported pumpkin, acidity was not felt even at pH 4.8, whereas in the case of Japanese pumpkin, acidity was felt even at pH 5.2, and sourness was felt in samples exceeding pH 5.5. I couldn't. Thus, the results of pH and acidity sensory test do not always match.

Since the pH at which acidity is felt differs depending on the food as described above, after removing potassium, a sensory test is performed on individual foods in the form of a paste, or pH 5.5 or higher at which most foods do not feel acidity The pH may be adjusted to restore the taste.

In the same manner as in Table 2, dried soybeans were treated with 0.5% acetic acid (Samples 1A to 1D in Tables 3 and 4) or 1% acetic acid (Samples 2A to 2D in Tables 3 and 4) for 18 hours. After removing potassium and neutralizing by alkali treatment, it was fermented with a sensory test of steamed beans and Bacillus natto to test whether fermentation was possible. The processing and results are shown in Table 3. Untreated indicates beans that have not been subjected to acid treatment or alkali treatment.

First, soybeans after removal of potassium at each acetic acid concentration are made into a paste and titrated with sodium hydroxide to determine the amount of alkali necessary to adjust the pH to 5.0, 5.5, 6.1. It was. In addition, pH 5.0 is pH which feels a little acidity in the sensory test using the above-mentioned soybean.

After determining the amount of soybean paste necessary for each pH by titration, 100 g of beans absorbed by acid treatment are immersed in 100 g of an alkaline solution and neutralized so that the desired pH is obtained after sufficient equilibrium is reached. A liquid was prepared and neutralized by gently shaking at room temperature for 18 hours. Specifically, an alkali was added to a neutralization solution having a volume equivalent to the volume of the acid-treated beans so that a desired pH was obtained after equilibration and used as a neutralization solution. Samples 1A and 2A were acid treatments only, and alkali treatment was not performed. Samples 1B and 2B were prepared by neutralizing solution so that the pH was 5.0 after reaching equilibrium. Samples 1C and 2C were Samples prepared with a neutralizing solution so that the pH is 5.5, and Samples 1D and 2D are samples prepared with a neutralizing solution so that the pH is 6.1. After 18 hours, it was taken out from the neutralized solution, and the neutralized green beans were used as a paste to measure the pH. Further, the pH of the steamed beans after steaming for 1 hour in a 120 ° C. pressure kettle was measured. A sensory test was performed on the steamed beans, and the steamed beans were fermented with commercially available natto bacteria.

Here, sodium hydroxide is used as the alkali. However, any alkali that can be used for food, such as sodium hydrogen carbonate and calcium hydroxide, may be used.

The amount of K and Na in the table (mg / 100g) is corrected for the weight increased by soy absorbing water by acid treatment, etc., and converted to the amount of potassium and sodium contained in 100g of dry soybean at the start of the experiment. It is shown. Further, the remaining amount of K is based on the amount of potassium of 1900 mg / 100 g per 100 g of dried soybeans in the 5th edition supplemented Japanese food standard ingredient table.

The sensory test was judged according to the following criteria.
Impossible: Acid odor and acidity.
Good: There is no acid odor, but a slight acidity remains, or the taste of sodium is felt by the alkali used for neutralization.
Excellent: No acid odor, acidity, sodium taste.

The fermentation test was judged according to the following criteria.
Impossible: Not fermented.
Good: Part of the surface is covered with a white fungus membrane. Stringing and stickiness are weak.
Excellent: All surfaces are covered with white fungus membrane. There is stringing and stickiness.

The pH of green beans is almost the same as the pH set by titration. That is, Samples 1B and 2B were immersed in a neutralizing solution prepared to have a pH of 5.0 from the titration value for 18 hours, but both Samples 1B and 2B had a pH of 5.1. Samples 1C and 2C are prepared by preparing a neutralization solution so as to have a pH of 5.5, but sample 1C has a pH of 5.4 and sample 2C has a pH of 5.6. Samples 1D and 2D were prepared from neutralization solutions so as to have a pH of 6.1, but Sample 1D had a pH of 6.2 and Sample 2D had a pH almost as set.

Also, when steamed beans are used, the pH increases in all cases. This is considered not only to evaporate and escape the remaining acid by heating, but also to increase the pH by reacting with soybean components. In addition, after the acid treatment, the remaining amount of potassium is about 20% lower than that in Table 2 where only the acid treatment was performed by being immersed in an alkaline solution or water.

As a result of the sensory test, Samples 1B and 2B, which had been subjected to alkali treatment at pH 5.0 that slightly felt sourness in paste or green beans, had a high pH of 5.9 in the state of steamed beans for Sample 1B. However, a slight acidity was felt in the aftertaste. On the other hand, as for the sample 2B having the same green bean pH of 5.1, neither acidity nor acid odor was felt as a result of the sensory test. In addition, Samples 1C and 2C, in which the neutralization solution was prepared so as to have a pH of 5.5, did not feel sour and acid odor, and were indistinguishable from the original food. From these results, it is considered that the acidity and acid odor are not felt by any treatment by neutralizing to pH 5.5.

Table 4 shows potassium removed from food based on the results of Table 3 based on the amount of potassium (1900 mg / 100 g) and sodium (1 mg / 100 g) of dried soybean in the 5th edition Japanese Food Standard Ingredients Table. Amount (K removed), potassium equivalent removed from food (K equivalent), added sodium (Na added), added sodium equivalent (Na equivalent), and added sodium equivalent removed The ratio to the potassium equivalent (Na equivalent / K equivalent) is calculated and summarized.

When determining the amount of alkali to be added by measuring the amount of potassium removed from the food, from the results of the sensory test, as summarized in Table 4, an equivalent ratio of 0.15 to 1. What is necessary is just to add sodium and / or calcium so that it may become 25. In addition, when considering the results of fermentation tests, which are more sensitive bioassays, compared to other sensory tests that depend on taste, sodium and / or calcium is added so that the equivalent ratio is 0.4 to 0.9. It is preferable to do.

The results in Tables 3 and 4 are the results of making soybeans into a paste and using sodium hydroxide, but when adjusting the pH using the whole amount of calcium hydroxide, sourness, acidity Although the odor was not felt, the texture changed such as a rough texture on the tongue and a slightly hard texture. As will be described later, in order to keep the texture better, it has been clarified that at least 1/3 or more of the required alkali amount should be sodium. As will be described later, when soybeans are eaten as beans, it is preferable to treat 70% or more with an alkali containing sodium.

Furthermore, as a result of fermentation with commercially available natto bacteria, it was found that fermentation progresses when the pH of steamed beans is about 6.0 to 8.0. In general, beans often have high potassium levels, and kidney disease patients are often restricted. Thus, after performing potassium removal, it was able to return the taste and to make it ferment, and the breadth of the dietary life of the patient who has received potassium restriction will be expanded.

[Example 2]
(Method of producing low potassium food by removing potassium by energizing)
By removing potassium by energization, it is possible to remove potassium from a large vegetable piece that is difficult to remove potassium by the above acid treatment method. To explain the outline, as shown in FIG. 2A, opposing net- like electrodes 13 and 14 are arranged so as to sandwich the food 12 therebetween. The electrodes 13 and 14 are planar electrodes, and the food 12 is cut into a rectangular parallelepiped shape and is sandwiched between the electrodes for energization. When energized, it functions as a reservoir of ions eluted with cooling, and is installed in a water tank filled with water so as to supply moisture (FIG. 2B). That is, since cations such as potassium ions and sodium ions are eluted on the cathode side by energization, moisture is supplied on the anode side as a reservoir for these cations.

Moreover, by using a flexible material as the electrodes 13 and 14, it can be in close contact with food and can be energized over a wide area. Since the electrodes 13 and 14 of the present invention are in direct contact with food and energized, it is necessary to consider the safety. Specifically, iron, aluminum, platinum, and titanium specified in “Standards for Foods, Additives, etc.” may be used. In particular, the anode electrode needs to be a corrosion-resistant electrode such as a platinum electrode in order to prevent elution of metal ions.

In addition, by disposing the buffer material 15 outside the electrode on one side, the surface electrode 14 can be more closely attached to the food 12 and can be energized efficiently.

Any material may be used as the buffer material 15 as long as the material is flexible and can diffuse ions eluted from food. For example, porous materials such as sponges, cotton, chemical fiber fabrics, mountain-shaped buffer materials, etc., that do not adhere to the electrode and can dissolve the eluted ions into the surrounding water You may use anything.

Sodium and potassium in foods are energized to become cations, move to the cathode side, and finally elute from the cathode side. In the example shown in FIG. 2, the anode is disposed above the food 12 and the cathode is disposed below, but either side may be the anode or cathode as long as the electrodes are opposed.

Cation and other cations that have moved to the cathode side when energized will eventually elute out of the food. A hole 18 is provided in the mounting table 17 disposed below the cushioning material 15. By stirring the water in the water tank 16 with a stirrer, a stirring blade or the like (not shown) under the mounting table 17, the eluted ions do not stay near the mounting table 17 but are diluted with the surrounding water. For this reason, the amount of the eluted cation flowing again into the food is extremely small and can be ignored.

Water in the water tank 16 is cooled to a certain temperature. The higher the temperature, the faster the elution rate of ions when energized, but at the same time the umami component escapes from the food. The appropriate temperature depends on the ingredients and the subsequent cooking method, but the temperature may be set between 0 and 15 ° C. The cooling device 19 keeps the immersed food at a low temperature by cooling the water in the aquarium. Although the cooling device 19 is provided outside the water tank in FIG. 2B, a configuration in which the cooling device is provided in the water tank may be employed.

FIG. 2C shows another embodiment in which a water supply tank is not provided, and a receiving / supplying portion made of a member 20 containing a hydrogel is arranged between the electrodes 13 and 14 and the food 12. With this configuration, water can be supplied from the anode side and function as a reservoir of cations eluted on the cathode side. Moreover, the space in which the salt removing device 11 is installed can be cooled by the cooling device 19 according to the atmosphere. Moreover, when circulating the water in a water tank, it is good also as a structure which removes the potassium ion which escaped from vegetables by letting circulating water pass ion exchange resin. By passing the circulating water through the ion exchange resin, potassium can be removed in a shorter time.

Since the member 20 containing hydrogel is a part that comes into direct contact with food, it is necessary to use a material that contains a large amount of moisture and has been confirmed to be safe. Examples of the hydrogel component include agar, sodium alginate, gelatin, collagen, konjac and the like.

As described above, while cooling with a cooling device during energization and controlling the amount of energization with vegetables, removing potassium, especially potassium, without changing the texture such as hardness, texture, etc. Can be removed.

An example using pumpkin is shown below. The pumpkin was cut into 2.5 cm squares and treated so that the amount of residual potassium was 30% by energization. That is, potassium is removed from 450 mg / 100 g, which is the amount of potassium in raw western pumpkin, to about 135 mg / 100 g. Pumpkin after removal of potassium retains its texture and hardness, but has a sour taste.

In the case of treatment by energization, the amount of potassium removed from the food can be measured with a potassium meter. It can also be estimated by obtaining food-specific values in advance. Therefore, the amount of potassium removed can be determined from the measured value or estimated value, and the amount of sodium and / or calcium added can be calculated.

As in Example 1, this can be achieved by preparing a neutralization solution so as to reach a predetermined sodium or calcium equivalent when equilibrium is reached, and immersing the pumpkin and leaving it gently shaking. In the case of block-shaped vegetables such as pumpkins, it takes time to penetrate to the center, so use a known method such as pressure-reduced pressure treatment, freeze impregnation, etc. to accelerate penetration and restore the taste. Can do.

[Example 3]
(Neutralization with calcium)
A test was conducted to confirm the change in taste when calcium was used to neutralize sourness. Similarly to Example 1, potassium was removed by immersing commercial dry soybeans in 1% acetic acid for 18 hours.

The neutralizing agent in which the Na: Ca equivalent ratio was distributed from 10: 0 to 0:10 was adjusted based on the sodium equivalent required for sour neutralization until pH 5.5 where no sourness was felt. It was added to green bean paste (pH 4.2), and the presence or absence of a change in taste was confirmed. The neutralizing agent was adjusted using sodium hydroxide for sodium and calcium hydroxide for calcium.

In the sensory test, steamed samples were used in order to remove the bitter taste of the raw soybeans themselves. About all the samples, it was confirmed that there is no acidity, a gummy taste (Ca taste), and salty taste (Na taste). Therefore, even if it neutralizes using calcium instead of sodium, the quality of taste does not change.

Also, a similar sensory test was performed on a Western pumpkin sample (paste pH 4.6, which has a strong acidity) from which potassium was removed by energization treatment. It was confirmed that there was no acidity, gummy taste (Ca taste), and salty taste (Na taste) for all samples having a Na: Ca equivalent ratio of 10: 0 to 0:10 until pH 5.5 without feeling sourness.

Since the method of the present invention can neutralize food not only with sodium but also with calcium, the amount of sodium to be consumed can be restored without losing so much. Even when neutralizing with sodium, it is only necessary to neutralize with 0.15 equivalents of sodium that is less than the amount of potassium removed. There is no.

When the sensory evaluation is performed using the paste, there is no problem as in the above result regardless of whether it is a sodium salt or a calcium salt. However, when sensory evaluation is performed on solid agricultural products as shown in Table 3, if the neutralization is performed using only alkali containing calcium such as calcium hydroxide, the taste is good, but the tongue is rough. It was found that there was a problem with the texture. Then, examination of the Na: Ca equivalent ratio used in order to improve food texture was performed.

Dry dried soybeans were treated with 0.5% acetic acid for 18 hours. The amount of residual potassium in this soybean was 295 mg / 100 g. Since the amount of potassium in domestic boiled soybeans is 570mg / 100g based on the 5th Amendment Japanese Food Standard Ingredient List, about 48% potassium is removed and 52% potassium remains based on the Food Composition Table. It becomes.

A portion of the acetic acid-treated soybean was made into a paste and the amount of alkali necessary to neutralize to pH 5.5, which is a pH at which acidity is not felt by titration, was found to be 12.8 meq / 100 g. Next, sodium hydroxide is used as sodium and calcium hydroxide is used as calcium as described above, and a neutralized solution in which the Na: Ca equivalent ratio is distributed from 10: 0 to 0:10 is prepared, and the equilibrium is reached as described above. After soaking in a neutralizing solution, the sensory test was conducted using steamed beans. Using five monitors, tests were conducted on whether the taste of acidity such as acidity and gummy (taste), hardness, and roughness were observed.

A similar sensory test was also conducted on Western pumpkin (produced in Japan) treated under energization conditions to remove about 60% potassium. A portion of the pumpkin after removing potassium was made into a paste, and the amount of alkali necessary for neutralization to pH 5.5, which is a pH at which acidity is not felt by titration, was 4.72 meq / 100 g. In the same manner as described above, a neutralization solution in which the Na: Ca equivalent ratio was distributed from 10: 0 to 0:10 was prepared, neutralized and similarly subjected to a sensory test. The results are shown in Table 5.

In the table, “equivalent ratio” indicates the amount ratio of sodium and potassium in the neutralized solution, and the “alkali addition amount” column indicates an estimated value of the amount of alkali added to the food after completion of the neutralization treatment. . In addition, the numbers in parentheses in the sour, taste and texture columns indicate the number of people who felt a difference from the control in the taste, texture, etc., and what kind of difference they felt. It is summarized.

As for the sourness, like the results in Table 3, there was no difference between the control and the control. However, as for nasty taste, there was one monitor that felt an extremely weak puffiness in the pumpkin that had a Na: Ca equivalent ratio of 0:10, that is, all treated with calcium hydroxide. As for the texture, when the amount of calcium added increases, a monitor appears that feels rough and leaves grains on the tongue. In soybean, adding 7/10 or more of the alkali as calcium hydroxide gives a monitor that feels grainy and leaves grains on the tongue. Furthermore, when 9/10 or more is added as a calcium salt, all five monitors feel that the touch is firm.

Similarly, for pumpkin, adding 7/10 or more of the alkali as calcium hydroxide gives a monitor that feels slightly fiber or feels grain. Furthermore, when the whole amount is neutralized with calcium salt, all five monitors feel that hard particles remain on the tongue.

From the above results, the amount of potassium removed in pumpkin and soybean may be replaced with an alkali containing sodium, but by treating at least about 3/10 with sodium and the balance with an alkali containing calcium, The texture can also be maintained. In general, when eating pasty foods, a uniform creamy texture is expected. Tends to be tolerated even if there is some roughness on the tongue. The amount of calcium that can be added as an alkali varies depending on the final food form. However, although the result using various vegetables is shown below, it can process with the alkali which replaced about 1/10 to 9/10 with calcium. By adding about 3/10 sodium and the rest as calcium, there is no sense of taste and the texture does not change significantly from the original food. By adding calcium to restore the taste, sodium in the food is not increased more than necessary.

[Example 4]
(Low potassium food manufactured from various vegetables)
Since the method and conditions for removing potassium differ depending on the type of agricultural product, the conditions such as the optimal alkali amount required for neutralization to restore the taste and the ratio of sodium and calcium may differ. Therefore, the neutralization conditions were examined depending on the types of vegetables and beans.

1. Examination of conditions to neutralize with pumpkin baking soda alone Potassium cut into 2.5 cm square blocks to remove potassium by energization, and using sodium bicarbonate (sodium bicarbonate) with a concentration of 0.5-5%, 15 While neutralizing for a while, the amounts of potassium, sodium and calcium were measured, and the taste was evaluated.

Evaluation of taste was made by 4 or 5 panelists to judge whether it was excellent, good 3, acceptable 2, or impossible 1 with respect to sourness, bitterness, hardness, saltiness, sweetness, and flavor. In addition, we had you make general evaluation and had you judge with ○, X. ○ is a comprehensive judgment that you can eat without a sense of incongruity. Since the individual evaluations such as acidity and bitterness almost coincided with the overall evaluation, the range where more than half of the overall evaluations were ○ was judged as an appropriate neutralization range. Also. The Na + Ca equivalent ratio is the ratio of the sum of sodium and calcium equivalents contained in the sample to the sum of sodium and calcium equivalents in the food composition table.

As shown in Table 6, since potassium is removed from the pumpkin by energization, the potassium removal rate is very high. In the overall evaluation, at least one panelist evaluates as ○ even when neutralized under any condition of 0.5 to 5.0%. The Na + Ca equivalent ratio was 385% even under the condition treated with 0.5% baking soda, which is 250% or more of the sum of the equivalent ratios of sodium and calcium listed in the food composition table. Neutralization is considered to be complete to the extent that Furthermore, when neutralizing at a baking soda concentration of 1.0 to 5%, half gave a total rating of ○, and in particular, when neutralizing at 1.5 to 3.0%, all members gave a total rating of ○. Is attached. Therefore, in the case of pumpkin, the alkali concentration in terms of baking soda is 0.5 to 5.0%, more preferably 1.0 to 5%, more preferably 1.5 to 3.0%. Processing is considered appropriate.

Examination of conditions for neutralization with calcium salt and sodium salt mixture Next, mix with calcium hydroxide instead of sodium hydrogencarbonate alone, change the ratio of sodium to calcium and perform neutralization treatment, the amount of potassium, sodium and calcium Was measured and the taste was evaluated. Neutralization was carried out for 15 hours by changing the ratio of sodium and calcium to 1.5% concentration in terms of sodium bicarbonate. The results are shown in Table 7.

Calcium has a strong influence on the taste of some people, and in particular, it has been found that it affects bitterness and sweetness. In the case of calcium hydroxide alone, all the panelists evaluated the overall evaluation as x, but when 90% was neutralized with calcium hydroxide, two panelists evaluated it as ◯. Furthermore, when the amount of calcium hydroxide was reduced to 70%, more than half of the panelists evaluated as “good”. Therefore, it is better to use a sodium salt such as sodium bicarbonate or sodium hydroxide for at least 10%, preferably 30%. Further, when neutralization is performed by adding about 30% sodium salt, the sodium concentration in the food does not increase so much and there is almost no worry about excessive intake of sodium chloride.

2. Examination of conditions for neutralizing sweet potatoes with baking soda alone Next, sweet potatoes were examined. Potassium potato cut into 1.0 cm round slices was energized to remove potassium, neutralized with sodium bicarbonate at a concentration of 0.5-5% for 15 hours, and measured for potassium, sodium, and calcium. The taste was evaluated. The results are shown in Table 8.

At a baking soda concentration of 0.5%, the sourness, bitterness, saltiness, sweetness, and flavor were all evaluated as unacceptable, and the overall evaluation was evaluated as x except for one person. The Na + Ca equivalent ratio was as low as 212%. Judging from the result of sensory evaluation, it was considered that neutralization was insufficient at a baking soda concentration of 0.5%. When the baking soda concentration increases, the evaluation of sweetness and flavor declines, but half of them give a comprehensive evaluation of ○. Accordingly, in the case of sweet potato, it is preferable to neutralize the alkali concentration at a concentration of 1.0 to 5% in terms of sodium bicarbonate. However, in the case of kidney disease patients, it is necessary to consider the intake of salt more than healthy people, so neutralization with sodium bicarbonate treatment at a concentration of 1.0 to 3.0% is considered appropriate.

Examination of conditions for neutralization by mixing calcium salt and sodium salt Next, the results of neutralization by mixing with calcium hydroxide instead of sodium bicarbonate alone and changing the ratio of sodium to calcium are shown. Neutralization was carried out for 15 hours by changing the ratio of sodium and calcium to 1.5% concentration in terms of sodium bicarbonate. The results are shown in Table 9.

The potassium concentration of sweet potato used in the test was 65% of the food composition table, which was a very low value from the beginning. The fifth amendment Japanese food composition table is an average value, and the value varies depending on the production area and season. For example, the pumpkin shown in Table 7 contained 18% more potassium than the five supplementary Japanese food ingredients table, and the potato shown below contained about 25% more potassium. However, in this case as well, vegetables made into low potassium foods and untreated vegetables can be distinguished from ordinary vegetables by the equivalents of sodium and calcium contained.

Regarding the evaluation of taste, even when neutralized, the range for obtaining good evaluation in terms of hardness and sweetness was relatively narrow. However, in the comprehensive evaluation, even if about 90% of calcium is added, half of them are evaluated as ○, and when about 50% of calcium is added and neutralized, up to 3 out of 4 people are evaluated as ○ I was evaluating. Therefore, it was concluded that at least 10%, more preferably about 50% of sodium salt should be added for neutralization.

3. Examination of conditions for neutralization with potato baking soda alone Next, potatoes were examined. Potassium with a thickness of 1.0 cm is removed by energization to remove potassium, neutralize with sodium bicarbonate at a concentration of 0.5-5% for 15 hours, and measure the amount of potassium, sodium, and calcium. At the same time, the taste was evaluated. The results are shown in Table 10.

When neutralizing only with baking soda, it is recommended to use 0.5 to 4% baking soda, with at least one panelist showing ○ in the overall evaluation, especially 0.5 to 3% baking soda with more than half of panelists using ○. It is preferable from the point of taste that it is summed. In view of the intake of salt, it is more preferable to neutralize with about 0.5 to 1.5% baking soda. Potatoes are almost free of sodium and calcium. Therefore, the Na + Ca equivalent ratio is greatly influenced by sodium and calcium contained in individual potatoes. However, even in that case, as long as it was examined, the Na + Ca equivalent ratio did not exceed 250%, and it was possible to distinguish it from those not subjected to potassium removal treatment. Further, when the Na + Ca equivalent ratio is a large value such as potato, the upper limit is considered to be about 20,000 to 50,000%.

Examination of conditions for neutralization by mixing calcium salt and sodium salt Next, the results of neutralization by mixing with calcium hydroxide instead of sodium bicarbonate alone and changing the ratio of sodium to calcium are shown. Neutralization was carried out for 15 hours by changing the ratio of sodium and calcium to 1.5% concentration in terms of sodium bicarbonate. The results are shown in Table 11.

Since at least one panelist in the overall evaluation is ○, the total amount of alkali may be replaced with calcium salt, but it is better that sodium salt is contained at least 30%, more preferably about 50%. Moreover, although the taste is somewhat inferior, neutralization can be performed without increasing the salt content in food by neutralizing the whole amount or 90% with an alkali containing calcium.

4). Examination of conditions for neutralization with only carrot baking soda Next, carrots were examined. Potassium removal was carried out in the same manner as described above except that carrots having a thickness of 2.5 cm were used, and evaluation was performed after neutralization under each condition. The results are shown in Table 12.

In terms of taste, at least one person gave a ○ rating when neutralized at 0.5 to 5.0% baking soda concentration in the overall evaluation. In particular, when neutralized with 0.5 to 4.0% baking soda, more than half of the people evaluated that the taste was good. When the sodium bicarbonate concentration was 0.5% or 1.0%, the Na + Ca equivalent ratio was 250% or less and neutralization was considered insufficient, but the sensory test was evaluated well. Some vegetables do not feel strange even if they have a little sourness, and carrots are considered to be an example of foods that are difficult to change in taste even if neutralization is not complete. In consideration of complete neutralization, it is preferable to treat with 1.5% or more of baking soda. In view of the intake of salt, neutralization with about 0.5 to 1.5% baking soda is preferable.

Examination of conditions for neutralization by mixing calcium salt and sodium salt Next, the results of neutralization by mixing with calcium hydroxide instead of sodium bicarbonate alone and changing the ratio of sodium to calcium are shown. Neutralization was performed at a concentration of 1.5% in terms of sodium hydrogen carbonate, and the treatment was performed for 15 hours by replacing the sodium salt and calcium salt alone or 10% each. The results are shown in Table 13.

In terms of taste evaluation, good evaluations were obtained at all ratios. As in the case of baking soda alone, carrot is considered to be a food that hardly perceives changes in taste due to potassium removal and subsequent neutralization. By neutralizing with an alkaline solution containing about 10% of the sodium salt, the acidity, bitterness, hardness, saltiness, sweetness, and flavor were all evaluated. It was judged that it could be neutralized by substitution.
In any of the above-mentioned vegetables, neutralization is completely performed if the Na + Ca equivalent ratio is 250% or more, and by neutralizing with an alkali containing at least 10% sodium salt, Depotassium food with good evaluation can be obtained.

Next, neutralization conditions were examined for various beans. As the beans used in the test, all commercially available dried beans (from Hokkaido) were used. Azuki beans, bean beans (Kintoki beans) and Benibanai beans (white flower beans) were selected as varieties rich in carbohydrates among beans. Soybeans (black beans) and small soybeans (Suzumaru) were selected as varieties containing a lot of protein among beans.

In each case, the dried beans were tested using 4% weight of 1% acetic acid and returned with gentle shaking overnight. A in the column of the neutralization solution is the untreated dry matter, B is the one that has been reconstituted with water, C is the one that has not been neutralized only by the acid treatment, and D is the result of the sample immersed in water after the acid treatment. Both values are displayed in terms of dry matter. In addition, “-” in the taste evaluation (acidity, bitterness, etc.) column indicates that no evaluation was performed.

Neutralization was performed by gently shaking the water-absorbed beans after acid treatment overnight using an equivalent weight of the neutralized solution. The neutralizing solution was based on 0.2 M / L sodium hydroxide (Na: Ca = 10: 0), and 10% to 10% thereof was replaced with calcium hydroxide.

The treated beans were rinsed with deionized water, heated in a high-temperature steam kettle, allowed to cool to room temperature, and then evaluated for taste and ion concentration.

5. The results are shown in Table 14. The minus (-) notation following 1 in the Hardness column indicates that the more the number of-, the harder it felt. As long as the red beans were up to about 30%, a taste evaluation in which a neutralized solution substituted with a calcium salt may be used was obtained. Azuki beans had a great effect on the hardness when calcium salt was used.

6). The result of kidney beans is as follows. As shown in Table 15, about 70% of individual taste evaluations and about 50% of overall taste evaluations obtained by replacing with calcium salts and neutralizing them were obtained. In general, since beans are seasoned and eaten, it is considered that they may be treated with a neutralizing solution substituted with about 70% calcium salt.

7). Benibainengen The results of Benibainengen are shown below. As shown in Table 16, about 50% of individual taste evaluations and about 30% of total taste evaluations obtained by replacing with calcium salts and neutralizing them were obtained. In general, since beans are seasoned and eaten, it may be treated with a neutralizing solution substituted with about 50% of calcium salt.

8). Black beans The results of black beans are shown below. As shown in Table 17, the taste evaluation that can be neutralized by replacing with calcium salt up to about 50% in both individual taste evaluation and comprehensive taste evaluation was obtained.

9. Soybean Soybean (small soybean) results are shown below. As shown in Table 18, the taste evaluation that can be neutralized by replacing with calcium salt up to about 30% in both individual taste evaluation and comprehensive taste evaluation was obtained.

As described above, even if various beans are used, they can be neutralized by replacing them with calcium salts up to at least 30%. Beans are foods high in potassium. Conventionally, potassium can be removed in a form like soy milk, and soy milk from which potassium has been removed has been proposed. However, patients with kidney disease are limited in water intake because they take a burden on the kidney if they take a large amount of water. Therefore, it has been difficult to ingest soy food in the form of soy milk with a high water content. The achievement of depotassification with various beans this time has made it possible to broaden the dietary habits of kidney disease patients.

As described above, in the present invention, by removing potassium from various foods and neutralizing with an alkaline agent, a low potassium food having a taste close to that of the original food can be produced. became. According to this method, since it is possible to lower the potassium level regardless of food, it is very useful for a kidney disease patient who is restricted by potassium.

DESCRIPTION OF SYMBOLS 1 ... The apparatus which removes potassium with an acid, 2 ... Container, 3 ... Partition plate, 4 ... Stirrer blade, 5 ... Potassium ion meter, 11 ... Remove potassium by electricity supply Device: 12 ... Food, 13, 14 ... Electrode, 15 ... Buffer material, 16 ... Water tank, 17 ... Mounting table, 20 ... Hydrogel,

Claims (9)

1. A method for producing a low potassium food that removes potassium from harvested agricultural products,
   Removing potassium from food;
   Calculating the amount of potassium removed from the food;
   A method for producing a low potassium food, characterized by supplementing sodium and / or calcium with an equivalent ratio of 0.15 to 1.25 with respect to the removed potassium.
2. It is a manufacturing method of the low potassium food of Claim 1,
   A method for producing a low potassium food, wherein the step of removing potassium from the food is a step of removing potassium by applying an electric field or a step of removing potassium by acid immersion.
3. A method for producing a low potassium food according to claim 2,
   The step of removing potassium from the food is a step of removing potassium by acid immersion,
   A method for producing a low potassium food, wherein the acid is at least one acid selected from acetic acid, hydrochloric acid, sulfuric acid, malonic acid, citric acid, ascorbic acid, succinic acid, and lactic acid.
4. A method for producing a low potassium food according to claim 2 or 3,
   A method for producing a low potassium food, characterized in that the step of removing potassium from the food is immersed in 0.5 to 2.0% acetic acid.
5. A low potassium food product obtained by removing potassium from harvested agricultural products,
   The potassium value is 70% or less of the potassium value of the food shown in the food composition table,
   The sum of each equivalent of sodium and calcium in the food is
   A low-potassium food, characterized in that it is 250% or more of the sum of equivalents calculated from the sodium value and calcium value described as the component value of the food shown in the food ingredient table.
6. A low potassium food product obtained by removing potassium from harvested agricultural products,
   The low potassium food, wherein the potassium value is 50% or less of the potassium value of the food shown in the food ingredient table.
7. A kit for removing potassium from harvested agricultural products to obtain a low potassium food,
   At least one acid selected from acetic acid, hydrochloric acid, sulfuric acid, malonic acid, citric acid, ascorbic acid, succinic acid, and lactic acid, and an equivalent ratio of 0.15 to 1.25 sodium and / or Alternatively, a kit comprising a sodium salt and / or a calcium salt for supplementing calcium.
8. A kit for obtaining a low potassium food according to claim 7,
   The acid is 0.5-2.0% acetic acid;
   A kit, wherein the alkali to be added is at least one of sodium hydrogen carbonate, sodium hydroxide, and calcium hydroxide.
9. A kit for obtaining a low potassium food according to claim 7 or 8,
   A kit comprising a measuring device for measuring potassium removed from food.
   

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