CN1118222A - Functional salty composition - Google Patents
Functional salty composition Download PDFInfo
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- CN1118222A CN1118222A CN93118258A CN93118258A CN1118222A CN 1118222 A CN1118222 A CN 1118222A CN 93118258 A CN93118258 A CN 93118258A CN 93118258 A CN93118258 A CN 93118258A CN 1118222 A CN1118222 A CN 1118222A
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- weight
- composition
- salt
- flavouring
- salty
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- 239000000203 mixture Substances 0.000 title claims abstract description 40
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 54
- 239000011780 sodium chloride Substances 0.000 claims abstract description 37
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 6
- 239000011707 mineral Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 5
- 150000001413 amino acids Chemical class 0.000 claims abstract description 3
- 150000007523 nucleic acids Chemical class 0.000 claims abstract description 3
- 102000039446 nucleic acids Human genes 0.000 claims abstract description 3
- 108020004707 nucleic acids Proteins 0.000 claims abstract description 3
- 235000013343 vitamin Nutrition 0.000 claims abstract description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 38
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical group OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 38
- 239000001103 potassium chloride Substances 0.000 claims description 27
- 235000011164 potassium chloride Nutrition 0.000 claims description 27
- 235000019634 flavors Nutrition 0.000 claims description 8
- 235000010755 mineral Nutrition 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 abstract description 8
- 238000009938 salting Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 63
- 150000003839 salts Chemical group 0.000 description 28
- 235000019640 taste Nutrition 0.000 description 22
- 239000011734 sodium Substances 0.000 description 15
- 235000019658 bitter taste Nutrition 0.000 description 13
- 235000015165 citric acid Nutrition 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 8
- 230000004079 mineral homeostasis Effects 0.000 description 7
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 6
- 239000011591 potassium Substances 0.000 description 6
- 229960003975 potassium Drugs 0.000 description 6
- 229910052700 potassium Inorganic materials 0.000 description 6
- 229910052708 sodium Inorganic materials 0.000 description 6
- 206010020772 Hypertension Diseases 0.000 description 5
- 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 description 5
- GPSAAQWVJOVCBK-UHFFFAOYSA-N [K].[K].[K].OC(=O)CC(O)(C(O)=O)CC(O)=O Chemical compound [K].[K].[K].OC(=O)CC(O)(C(O)=O)CC(O)=O GPSAAQWVJOVCBK-UHFFFAOYSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 239000001509 sodium citrate Substances 0.000 description 5
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 5
- 229940038773 trisodium citrate Drugs 0.000 description 5
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 239000013535 sea water Substances 0.000 description 3
- 230000004102 tricarboxylic acid cycle Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 2
- 239000001354 calcium citrate Substances 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000004337 magnesium citrate Substances 0.000 description 2
- 229960005336 magnesium citrate Drugs 0.000 description 2
- 235000002538 magnesium citrate Nutrition 0.000 description 2
- 229940091250 magnesium supplement Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000013337 tricalcium citrate Nutrition 0.000 description 2
- PLSARIKBYIPYPF-UHFFFAOYSA-H trimagnesium dicitrate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O PLSARIKBYIPYPF-UHFFFAOYSA-H 0.000 description 2
- 230000002792 vascular Effects 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 229960004256 calcium citrate Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 235000021027 japanese diet Nutrition 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
- Beans For Foods Or Fodder (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The functional salting composition used as raw material for flavourings such as thick sauce, soy sauce, etc. and food is made of the mixture (100 Wt. portions) of sodium chloride (75-30 Wt.%) and sylvinite (25-70 Wt.%) and citrate (5-60 Wt. portions), as well as natural flavourings, amino acid one, nucleic acid one, vitamines, and minerals.
Description
The invention relates to and to replace the new functional salty composition of salt in the past.The present invention is also about adding this salty composition to the functional salty flavouring that then obtains in the flavouring in the past.
Employed in the past salt almost is made of 100% sodium chloride.The someone has pointed out therefore, to have the too much problem of salt in the Japanese diet owing to beans sauce, soy sauce, salted vegetables etc. are to use salt to make mostly at present.
As everyone knows, sodium chloride itself for human body less than the evil, on the contrary when keeping the physiological function of human body, also can replenish necessary Na and Cl, but because the result of partial eclipse sodium chloride, the unbalanced problem of picked-up of sodium and potassium will be caused, the vascular hypertension of in adult diseases, occupying significant proportion will be caused like this.
For this reason, once had the people to advocate to limit the intake of salt consumingly, but limited the addition of salt, then very bad the eating of food that saline taste is thin out causes people's appetite to descend.Once proposed to reduce the intake of salt, and in order not reduce saline taste, with the scheme of a part of potassium chloride instead of table salt.Potassium chloride has unique bitter taste, be added to such salty composition in the food after, the taste of food reduces significantly.For the bitter taste of removing potassium chloride also had all research, for example in the public clear 60-15299 of spy, proposed to add the method for calcium chloride and magnesium chloride, but still be to fail to obtain satisfied result.
Even the object of the present invention is to provide and reduce the salt addition and also do not reduce saline taste, and can obtain when using salt separately much at one saline taste, surpass salty composition salt substitute, that have good local flavor in the past.The present invention also aims to improve the balance that mineral matter absorbs, improve the healthy of national dietetic life and promotion its people.
The present invention is by the content of minimizing sodium chloride, the substitute is and supplies potassium chloride, but found to use in large quantities the method for sylvite and interpolation citrate as the method for removing the potassium chloride bitter taste, thereby reached initial stage purpose of the present invention.
The present invention is in the mixture of 100 parts of weight that are made of sodium chloride 75～30 weight %, sylvite 25～70 weight %, and the citric acid of 5～60 parts of weight of mixing is finished.
In this salty composition, the weight ratio of sodium chloride and sylvite is in 75: 25～30: 70 scope.The sylvite consumption then is difficult to remove the bitter taste of potassium chloride 70% when above, in addition, if, then reduced the effect of minimizing salt 25% when following.And then, found it only is the mixture of sodium chloride and sylvite, there is a kind of special bitter taste not remove as yet, but can eliminates this bitter taste by adding citrate.For the sodium chloride of 100 parts of weight and the mixture of sylvite, the citrate of interpolation can not be eliminated this bitter taste when 5 parts of weight are following, and when 60 parts of weight were above, saline taste died down, and a kind of peculiar smell different with salt arranged.
Sylvite in the so-called salty composition of the present invention from separating out the mother liquor of isolating most of salt, cools off the material of separating out and obtaining after being meant seawater being concentrated again.Concrete form by potassium chloride 65～86 weight % and sodium chloride 15～22 weight %, calcium chloride 0.3～0.6 weight %, calcium sulfate 0.8～1.1 weight %, magnesium chloride 0.8～1.5 weight %, the flavouring that contains trace quantity mineral salt in addition in addition from seawater, it instead salt the saline taste raw material and be used.
Can use trisodium citrate, citric acid tri potassium, calcium citrate, magnesium citrate etc. as citrate.Trisodium citrate and/or citric acid tri potassium are applied as main component in product of the present invention, can use calcium citrate, magnesium citrate when needing on mineral homeostasis.
According to WHO nutritive issue, can the prevention hypertension shape by Na/K than at the diet below 1, and reach 1000 above hyperpietic's clinical trials for healing and be proved by Na/K than treating vascular hypertension at the diet below 1.In addition, in " for the dietetic life guide of health " book of Japan, also the picked-up of alkali salt and necessary mineral homeostasis is instructed and proposed as big event.Composition of the present invention when keeping identical saline taste with salt, can be controlled at the ratio of Na/K below 1 or 1 again, and the viewpoint of absorbing from mineral homeostasis can be described as the Ideal Match thing.By absorbing salty composition of the present invention or often edible flavouring (beans sauce, soy sauce) and food (salted vegetables etc.) continuously, can reach prevention hypertension, so that the effect of curing as raw material.
In salty composition of the present invention, citric acid is a constituent.
Citric acid is to be metabolite in the citrate cycle (also can claim the TCA circulation) as body metabolism circulation, balance sour, alkali that the picked-up of citric acid has kept, kept body fluid, the pH value of blood is 7.4 faint alkalescence, we can say play a part to improve human body digest and assimilate metabolism three big functions (citrate cycle theory).Trisodium citrate is considered to prevent in addition the effect of blood clotting, is widely used in the medicine as the circulation modifying agent, and potassium citrate also thinks to have diuresis, antihypertensive effect, so will be given the ratification as pharmaceuticals in the recent period.
In the product of the present invention,, not only play and keep healthy effect, and remove the bitter taste effect that reduces the KCl that causes owing to salt in addition owing to contain citrate.
The above content of summary, the practical function of salty composition of the present invention is as follows.
1) almost constant with the saline taste of the independent use of sodium chloride (salt), and can reduce the intake of salt.
2) seawater sylvite can replenish potassium, calcium, magnesium in vivo, and picked-up is made contributions for the mineral homeostasis beyond the sodium.Particularly by supplying with potassium, the picked-up ratio that can regulate sodium/potassium is below 1 or 1.
3) trisodium citrate, citric acid tri potassium show flavor property height, behind the supply citric acid, according to the citrate cycle theory, can improve the function and the improvement circulation of human body in body.And below 1 of the ratio of Na/K accent.
Salty composition of the present invention can replace in the past salt as the saline taste composition, is used to make the flavouring of beans sauce, soy sauce etc., by add 10～25 parts of weight in the raw material of 100 parts of weight, can make the saline taste flavouring of new mineral homeostasis.Such flavouring is also included among the present invention.
In addition, also can replace salt in the past to be used in the food such as salted vegetables, kimchi, the new mineral homeostasis food that obtains like this is also included among the present invention.
In addition, in salty composition of the present invention, also can add the apparent flavor composition, hardening agent etc. of the flavouring of the natural condiment containing of general usefulness and amino acid system, nucleic acid system, citric acid system etc. and vitamin, mineral matter etc.
Below, further specify the present invention according to embodiment, but the present invention is not subjected to the restriction of these embodiment.
EXAMPLE l
With salt 45g, sylvite 30g (about 74～77 weight % of KCl, about 15～20 weight % of NaCl, about 0.2～0.3 weight % of calcium chloride, about 0.7～1.1 weight % of magnesium chloride and about 0.8～1.0 weight % of calcium sulfate), citric acid tri potassium 25.0g, after mixing, obtain salty composition (100g).
When this composition has fragrance, also has suitable saline taste.
As the saline taste raw material, in the cucumber of 100 parts of weight, add 6 weight % with this composition, cucumber is salted down cruelly, allow 30 people taste, obtain comparing nice evaluation there with general salt from 30 people.
Embodiment 2
Relatively this salty composition (NaCl45%, sylvite 30%, citric acid tri potassium 25%) and generally the constituent analysis result of salt, and be illustrated in-1.
After inferior, in salty composition of the present invention, suitably contain all mineral homeostasis things, can reach the balance picked-up of mineral matter and citric acid obviously like this.
Embodiment 3
Change each weight portion of sodium chloride, sylvite, citric acid, represented in table-2 to check that it shows flavor property and Na/K compares the result.
Eliminate the bitter taste of the potassium chloride in the sylvite, add citric acid and be very necessary (experimental example 2 and comparative example 3), but when the amount of sylvite when 70 weight % are above, even add people's citrate bitter taste (experimental example 3,4 and comparative example 2) is arranged still also.When citrate increases, saline taste is thin out, and the amount that peculiar smell (experimental example 2 and comparative example 4), sodium chloride arranged is 75% when above, though the saline taste that can obtain, but the ratio of Na/K is greater than 1, thus with the purpose of functional salty composition of the present invention be contrary (comparative example 1).
Embodiment 4
Frying in shallow oil wheat in degreasing soybean processing and 30 parts of weight of 8: 2 cooking material of soybean and stir-fry added kind bent in 20 minutes in the weight, make soy sauce koji, be added in the salty composition 3.6kg that dissolves salt 3kg and embodiment 1,2 record in 12 premium on currency for this soy sauce koji of 7kg, use the well-established law slaking, make soy sauce.The analysis result of this soy sauce is illustrated in-3.
Ask 50 people's non-proofer to taste in these soy sauce, personnel all think the delicious flavour that uses salty composition of the present invention.The Na/K of this soy sauce compares below 1, and contains a large amount of citric acids, is suitable for the prevention and the treatment of adult diseases such as hypertension.The comparison of table-1 salt and product of the present invention
The Na/K ratio of table-2 salty compositions and apparent flavor property
* sylvite consist of NaCl 17%, KCl 75%, all connect the analysis of anhydrous computational chart-3 soy sauce
| Contain composition | Salt | Salty composition |
| Sodium | ????39,000mg | ????19,5601mg |
| Potassium | ??????130 | ?????20,781 |
| Calcium | ???????30 | ???????84 |
| Magnesium | ????????0 | ???????81 |
| Chlorine | ?????60,000 | ?????42,495 |
| Sulfuric acid | ????????0 | ??????185 |
| Citric acid | ????????0 | ?????15,717 |
| Moisture content and other | ???????840 | ?????1,290 |
| Meter | ????100,000mg | ????100,000mg ?????(100g) |
| Experimental example 1 | Experimental example 2 | Experimental example 3 | Experimental example 4 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Sodium chloride | ????75 | ?????80 | ????80 | ?????80 | ????90 | ??????20 | ?????60 | ?????60 |
| Sylvite | ????25 | ?????40 | ????70 | ?????70 | ????10 | ??????80 | ?????40 | ?????40 |
| Trisodium citrate | ????- | ?????- | ????80 | ?????5 | ????- | ??????80 | ?????- | ??????- |
| Citric acid tri potassium | ????60 | ?????30 | ????- | ?????- | ????30 | ??????- | ?????- | ????70 |
| The Na/K ratio | ???0.95 | ????0.97 | ???0.89 | ????0.65 | ???2.85 | ?????0.67 | ????1.87 | ????0.62 |
| Show flavor property | The saline taste of band fragrance | The saline taste of band fragrance | The saline taste of band fragrance | Bitter taste is arranged slightly | The saline taste of band fragrance | Bitter taste is strong | Bitter taste is strong | Light saline taste, peculiar smell |
| Analysis project | Salt | Salty composition |
| Total nitrogen | ????1.84％ | ????1.86％ |
| Extract composition | ????21.00％ | ????21.50％ |
| Alcohol component | ????1.07％ | ????1.05％ |
| pH | ????5.00 | ????5.02 |
| Sodium | ????5.77％ | ????3.74％ |
| Potassium | ????0.40％ | ????4.22％ |
| Citric acid | ????0.26％ | ????2.72％ |
Claims (5)
1, a kind of salty composition in 100 parts of weight mixtures that are made of sodium chloride 75～30 weight % and sylvite 25～70 weight %, mixes that 5～60 parts of weight of citrate form.
2, use flavouring or the food of the salty composition of claim 1 record as raw material.
3, flavouring as claimed in claim 2 or food are beans sauce, soy sauce or salted vegetables.
4, the salty composition of claim 1 record has wherein mixed natural condiment containing, amino acid is that flavouring, nucleic acid are that flavouring or citric acid are apparent flavor composition and hardening agents such as flavouring.
5, salty composition as claimed in claim 4, wherein said hardening agent are vitamin or mineral matter.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93118258A CN1044080C (en) | 1992-10-06 | 1993-09-29 | Functional salty composition |
| JP24915293A JP2675254B2 (en) | 1992-10-06 | 1993-10-05 | Functional salt composition |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26721692 | 1992-10-06 | ||
| CN93118258A CN1044080C (en) | 1992-10-06 | 1993-09-29 | Functional salty composition |
| JP24915293A JP2675254B2 (en) | 1992-10-06 | 1993-10-05 | Functional salt composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1118222A true CN1118222A (en) | 1996-03-13 |
| CN1044080C CN1044080C (en) | 1999-07-14 |
Family
ID=37076179
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93118258A Expired - Fee Related CN1044080C (en) | 1992-10-06 | 1993-09-29 | Functional salty composition |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2675254B2 (en) |
| CN (1) | CN1044080C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101668436B (en) * | 2007-05-17 | 2015-04-22 | 派图有限公司 | Salicornia spp.-derived salt and its production process |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11332498A (en) * | 1998-05-27 | 1999-12-07 | Asahi Shoyu Miso Kk | miso |
| JP2002236494A (en) * | 2001-02-09 | 2002-08-23 | Denso Corp | Speech section discriminator, speech recognizer, program and recording medium |
| KR101255360B1 (en) | 2004-11-12 | 2013-04-17 | 카오카부시키가이샤 | Liquid seasoning |
| JP4630042B2 (en) | 2004-11-12 | 2011-02-09 | 花王株式会社 | Liquid seasoning |
| JP4542884B2 (en) * | 2004-12-14 | 2010-09-15 | 花王株式会社 | Liquid seasoning |
| US7666409B2 (en) | 2004-11-16 | 2010-02-23 | Kao Corporation | Low salt liquid seasoning with antihypertensive activity |
| WO2006114918A1 (en) * | 2005-04-22 | 2006-11-02 | Yaizu Suisankagaku Industry Co., Ltd. | Taste improving agent for food and beverage containing potassium chloride, process for producing food and beverage containing potassium chloride and food and beverage containing potassium chloride produced by the process |
| JP4772580B2 (en) * | 2006-04-26 | 2011-09-14 | 花王株式会社 | Container liquid seasoning |
| JP4927779B2 (en) * | 2008-05-01 | 2012-05-09 | 有限会社丸惣 | Method for producing seasoned plum dried with Na / K ratio of 1 or less |
| JP5452893B2 (en) | 2008-06-25 | 2014-03-26 | 小川香料株式会社 | Taste improving agent for potassium salts or foods and drinks containing potassium salts |
| JP5082015B2 (en) * | 2012-01-13 | 2012-11-28 | 有限会社丸惣 | Method for producing seasoned plum dried with Na / K ratio of 1 or less |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57186460A (en) * | 1981-05-14 | 1982-11-16 | Tanpei Seiyaku Kk | Low sodium salt substitute and food containing the same |
| JPS57189663A (en) * | 1981-10-31 | 1982-11-22 | Tanpei Seiyaku Kk | Sodium-free salting agent and salted food |
| JPS58212764A (en) * | 1982-06-03 | 1983-12-10 | Sadao Nakayama | Seasoning compositions and food using them |
| JPH01304860A (en) * | 1988-05-31 | 1989-12-08 | Hiroshi Takagaki | Salty seasoning composition having reduced salt |
| AT403237B (en) * | 1989-09-08 | 1997-12-29 | Salinen Austria Ges M B H | SODIUM REDUCED SALT |
| JPH03139258A (en) * | 1989-10-20 | 1991-06-13 | Hiroyuki Akai | Salty seasoning |
-
1993
- 1993-09-29 CN CN93118258A patent/CN1044080C/en not_active Expired - Fee Related
- 1993-10-05 JP JP24915293A patent/JP2675254B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101668436B (en) * | 2007-05-17 | 2015-04-22 | 派图有限公司 | Salicornia spp.-derived salt and its production process |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2675254B2 (en) | 1997-11-12 |
| JPH06189709A (en) | 1994-07-12 |
| CN1044080C (en) | 1999-07-14 |
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