JP2003135020A - Mineral seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To find out new seasoning function of bittern and provide a combination of the same with food and drink capable of most suitably taking out a functional effect of the same. SOLUTION: This seasoning contains marine minerals containing 2-20 wt.% calcium chloride as a main ingredient.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to seasonings having a seasoning action used in the fields of processed agricultural products, seasonings, juices, drinking water, sauces, soups, sauces, soy sauces, miso, spice processing and the like. is there. Further, the present invention is
It can also be used in the food field where salt reduction is required to reduce salt use.

[0002]

2. Description of the Related Art Salt production is generally carried out by concentrating seawater and precipitating and crystallizing sodium chloride, calcium sulfate, etc. In the intermediate step, a concentrated liquid containing a large amount of minerals is used as a by-product. Obtainable.

The by-product is called bitter broth, and it can be said that the bitter broth is a mother liquor after precipitation of sodium chloride and the like in the process of concentrating seawater to produce salt. This bitter juice contains, in particular, magnesium chloride, magnesium sulfate, calcium chloride, potassium chloride, and calcium sulfate, and a very large amount of trace mineral components contained in seawater.

Bitter broth is often used as a coagulant for tofu in the food field, but it is a by-product of the salt-making process, which improves the saltiness of salt, and contains minerals in seawater. Often used as a drug. In addition, in fields other than the food field, it is used for fertilizers, industrial raw materials such as magnesia, etc. from the contained components.

The research on bitterness in the food field is specifically tasted (seasoned) in JP-A-57-43660.
Improvement, mineral reinforcement, and addition as a flavor enhancer (salty) enhancer are first mentioned, and when bitter soup is added to foods and drinks as a diluting solution to improve the taste, "mellow taste" is complemented and salt content is increased. Discloses that the addition of a specific amount relative to the amount of salt has the effect of enhancing the taste.

Further, Japanese Patent Application Laid-Open No. 58-190372 discloses that bitter soup is added to foods and drinks to give flavors and mellow tastes.

Further, in JP-A No. 11-290071, there is added a predetermined amount of a seasoning composition containing bitter juice, sodium glutamate, a nucleic acid-based flavoring substance, an organic acid, and an organic acid salt to give a genuine soup and aftertaste. It discloses that it can strengthen.

However, in all of the above studies, the general description that the disclosed bittern, which is the mother liquor after salt concentration and salt precipitation, is added to food and drink has a seasoning effect. , Concrete seasoning effect is also mellow,
Limited to disclosing aftertaste. In other words, no one has optimized the detailed effect of seasoning action of bitter broth and the effect of adding bitter broth to food.

[0009]

[Problems to be Solved by the Invention] Under these circumstances,
The present invention investigates effective seasoning ingredients in bitter juice,
It is intended to provide a new and more useful seasoning based on the above. In addition, foods and drinks that bring out their seasoning action optimally, particularly foods with reduced salt content, provide foods and drinks that complement the original taste of foods and drinks by adding an astringent taste or bitterness or add a new taste. That is the purpose.

[0010]

Means for Solving the Problems As a result of intensive studies on the above problems, the present inventors have found that calcium chloride contained in bitter juice (hereinafter referred to as marine mineral) is particularly effective for a specific seasoning among the seasoning actions. The present invention has been completed by finding out that there is also a specific food that makes the best use of the seasoning.

That is, the present invention provides (1) a seasoning containing marine mineral as a main component, which contains calcium chloride in an amount of 2% by weight or more and 20% by weight or less, and (2) an inorganic substance in addition to the calcium chloride. 1 of potassium salt, inorganic sodium salt, inorganic magnesium salt, and inorganic calcium salt
Or, the seasoning agent according to (1) above, which contains 2 or more, (3) the seasoning agent according to (1) or (2) above 0.01% by weight with respect to food and drink. 10% by weight
(4) 0.01% by weight of the seasoning agent according to (1) or (2) above relative to the food or drink.
(5) The above-mentioned (1), in which the seasoning is improved by adding 10% by weight or less to give an astringent taste and a bitter taste.
Alternatively, the seasoning according to the above (2) is added to the low-salt food and drink to 0.01
The present invention relates to a reduced-salt food or drink, which is obtained by adding at least 10% by weight.

The present invention will be described in detail below. The seasoning action in the present invention represents three seasoning groups of basic taste, taste, and pungent taste, and the basic taste includes umami, salty taste, bitterness, sweetness, and sour taste, and the taste has a taste and depth. Includes richness, thickness, spread, aftertaste, mellowness, sharpness, sharpness, and flavoring. The pungent taste includes spiciness and astringency.

The seasoning of the present invention is an aqueous solution containing magnesium chloride, calcium chloride, potassium chloride, calcium sulfate, sodium chloride, and other trace mineral components derived from seawater.

The proportion of solid content is 20 to 50% by weight, preferably 30 to 40% by weight, and the proportion of solid content can be increased or diluted depending on the form of food to be added. In addition, a solidified product may be used.

The concentration and concentration ratio of the composition of the seasoning of the present invention vary depending on the production conditions and the like, but calcium chloride, which makes a large contribution to the seasoning action, is 2% by weight or more and 20% by weight or less, preferably 3%. When the concentration is not less than 10% by weight and not more than 10% by weight, the seasoning effect shown in the present invention can be effectively exhibited.

The seasoning of the present invention is rich in various trace minerals derived from seawater. Therefore, a trace mineral derived from seawater can be supplemented by adding the seasoning of the present invention to food and drink.

The present inventor used the following method in order to see the seasoning action of the seasoning of the present invention. The seasoning of the present invention includes an inorganic magnesium salt, an inorganic calcium salt, an inorganic sodium salt, an inorganic potassium salt, and specifically, magnesium chloride, potassium chloride, calcium sulfate, sodium chloride, calcium chloride. Is preferred.
Of these, tests were carried out in order to elucidate the components expressing the seasoning action of the marine minerals found in the present invention. As a result, it was clarified that the component that greatly contributes to the seasoning action is calcium chloride.

The seasoning test was carried out by referring to the method and analysis method of 12 sensory test in "Sensory test / distinguishing exercise of food" issued by Kenpaku.

A comparison was made between a sample prepared by adding the same amount of each of the six types of salt to the coffee milk beverage and an additive-free coffee milk beverage for each of the six types of salt. The basic taste and taste quality judged to be significant were compared for each salt. as a result,
Calcium chloride has a very strong taste and bitterness by itself, but by adding it, calcium chloride has a significantly stronger effect on the basic taste and taste than other salts such as magnesium chloride and potassium chloride. I knew I had it. Further, magnesium chloride had an excellent basic taste, but no significant difference was found in the aftertaste, body and depth. Potassium chloride and sodium chloride showed a significant difference in salty taste, but no significant difference in other items. Further, the same test was carried out for magnesium sulfate contained in the undiluted solution obtained by the Shioda method, which will be described later, but with regard to magnesium sulfate, no significant difference was found in basic taste and taste.

From the above results, it was found that the presence of calcium chloride is important for the seasoning action of the present invention, and the coexistence of various salts and trace minerals with this causes a more synergistic seasoning action.

That is, the seasoning of the present invention not only acts on the basic taste, but also enhances the strength of the impact of the first taste, for example, when it is put in the mouth, improves the sharpness of the taste, the after-feeling of the taste, and the depth and spread of the taste. It has the effect of imparting and improving the taste qualities such as having a certain taste, and in the case of the pungent taste such as the spiciness of spices, it also has the effect of making it strongly felt, and has a variety of unprecedented functions. Have.

Specifically, the composition ratio of various salts is such that calcium chloride is 10.00% by weight or more, magnesium chloride is 40.00% by weight or more, and sodium chloride is 3% in the total salt content.
0.00 wt% or less, potassium chloride 25.00 wt%
It is the following, and more preferably 10.00 to 18.00% by weight of calcium chloride, 40.00 to 80.00% by weight of magnesium chloride, and 2% of sodium chloride in the total salt content.
It is 5.00% by weight or less.

Here, the total salt content is the total amount of the electrolyte dissolved in the aqueous solution of the seasoning of the present invention, and the weight% of each salt is a value expressed based on this.

Next, the method for producing the seasoning of the present invention will be described. The marine minerals constituting the seasoning of the present invention are those obtained as a by-product when salt is produced from seawater,
There are various methods for concentrating seawater.

Seawater was obtained by concentrating seawater into a brackish water by using natural power under an open atmosphere such as the sun salt field, and concentrating it by a method such as an evaporation method to precipitate and separate sodium chloride and the like. Method of using undiluted solution. An undiluted solution obtained by concentrating seawater directly under atmospheric conditions and precipitating and separating crystals such as sodium chloride can be used. These methods are called the Shioda method.

Further, brine obtained by concentrating seawater with an ion exchange membrane electrodialysis device is concentrated using a vacuum evaporator or a pressure evaporator to precipitate crystals such as sodium chloride, which are separated. It is also possible to use a method of using the stock solution thus obtained. These methods are called ion exchange membrane methods.

As described above, the undiluted solution obtained by various production methods can be used to produce the marine minerals. However, the types, concentrations, and concentration ratios of the inorganic salts contained in the undiluted solution are different depending on the production method used. It is generally known that there is a big difference in the above, and it is described in Tokai University Press “Science and Industry of Seawater”, Section 371, Table 12-4.

It can be said from the verification of the seasoning action based on the above-mentioned components that the difference in the composition depending on the production method causes a very large difference in the seasoning action.

That is, the following verifications were obtained by comparing the seasoning effects of the stock solutions obtained by the two types of production methods, the Shioda method and the ion exchange membrane method. The inspection was carried out by referring to the 12 sensory inspection method and analysis method of "Sensory inspection and discrimination exercise of food" issued by Ken Pakusha.

The stock solution 1 produced by the ion exchange membrane method of Ako Seawater Co., Ltd. and the stock solution 2 (Keisei Nigari) obtained by the Shioda method of the Japan Edible Salt Research Society were used.

As a result of the inspection, the stock solution 1 was excellent in umami, saltiness and bitterness among the basic tastes, and in the evaluation of taste quality, excellent results were obtained in the first taste, depth, spread, sharpness of taste and aftertaste. It was
On the other hand, as for the undiluted solution 2 (Keisei bittern), no significant difference was found in the evaluation of basic taste and taste.

From these results, the stock solution 1 obtained by the ion exchange membrane method can be used as it is as a seasoning, and the stock solution 2 obtained by the Shioda method can be used as a seasoning agent according to the present invention. It has been found that it can be used as a seasoning. The inspection method and the inspection result will be described in detail in the embodiments of the present invention.

Specifically, the undiluted solution obtained by the Shiota method contains magnesium chloride, potassium chloride, calcium sulfate, sodium chloride, and magnesium sulfate, but does not contain calcium chloride, and thus is used as the seasoning of the present invention. It is necessary to add calcium chloride.

Incidentally, Japanese Patent Laid-Open No. 57-4 disclosed in the prior art.
No. 3660 Taste improvement, mineral reinforcement and taste enhancer, JP-A-58-190372 Taste improvement agent is disclosed to add calcium lactate as a calcium salt which does not produce calcium sulfate in bitter juice in the examples. However, in the present invention, no significant difference was found in the basic taste and the taste quality by the addition of calcium lactate. The seasoning action of calcium lactate was very weak, and the action tended to suppress the taste and make it light. Even if the calcium salt is added, the seasoning action cannot be obtained unless it is calcium chloride.

On the other hand, since the stock solution produced by the ion exchange membrane method contains magnesium chloride, potassium chloride, calcium sulfate, sodium chloride and calcium chloride, it can be directly used as the seasoning of the present invention.

The difference in the contained components according to the above-mentioned production method is due to the selective permeability for ions of the ion exchange membrane used in the ion exchange membrane electrodialysis apparatus when concentrating seawater, and the selectivity for sulfate ions. It is due to the small of. The brackish water obtained by concentrating seawater with an ion-exchange membrane electrodialyzer has a different composition from the brackish water obtained by the Shiota method. This difference occurs because the difference in the composition of brackish water extends to the difference in the composition of bitter soup.

The seasoning of the present invention can also be contained in an appropriate amount in the umami substance sodium glutamate, the nucleic acid-based taste substance, the sour substance organic acid and the organic acid salt.

The effect of the seasoning action can be further enhanced by using the seasoning of the present invention in a specific food or drink.
The specific effects are shown in the table below.

[0039]

[Table 1]

The seasoning of the present invention is 0.0 for food and drink.
1% by weight or more and 10% by weight or less, preferably 0.1% by weight
The effect is exhibited by adding 5% by weight or less.

When the added concentration is as small as less than 0.01% by weight, the seasoning effect is weak and does not appear. On the other hand, if the added concentration is excessive, the flavor of the seasoning will be strong and the original taste of the food or drink will be impaired. By selecting a concentration suitable for foods and drinks and adding a seasoning within the concentration range shown by the present invention, a seasoning effect which has not been obtained conventionally can be exhibited.

Recently, a tendency toward salt reduction has been observed, and salt reduction such as miso and soy sauce has been attempted. However, it is very difficult to achieve both salt reduction and taste improvement, for example, when the salt is reduced, the original taste is slightly blurred and the taste quality tends to be weak.

In that respect, the seasoning of the present invention is salty, astringent,
Has a bitter taste. The content of sodium chloride in the seasoning of the present invention is usually 10% by weight or less. When the seasoning action of the seasoning agent containing marine minerals as a main component of the present invention is utilized to add it to a field in which salt reduction is required, for example, salt-reduced soy sauce, salt-reduced miso, etc., the above problems are solved.

That is, the seasoning of the present invention can be used for the purpose of suppressing the addition of sodium chloride, but not wanting to weaken the original taste of foods and drinks and not reducing the taste.

Since the seasoning of the present invention has an astringent taste and a bitterness, it imparts an astringent taste and a bitterness to foods and drinks, thereby enhancing the original richness, depth and sharpness of the foods and drinks. it can. Alternatively, it is possible to add a new taste that the food or drink does not have. It can also suppress sweetness and improve the aftertaste.

To further explain the action of the seasoning of the present invention, sugar is added as a basic seasoning to most foods and drinks. Fruits and vegetables also contain sweetening ingredients such as fructose. These sweet ingredients are essential to enhance the taste of food and drink, but on the contrary
It also has an adverse effect such as persistence, sweetness, and persistence of aftertaste. The seasoning agent of the present invention has an astringent taste and a bitter taste, and when tasted alone, these are strongly acting and repelled. However, when an appropriate amount of this seasoning agent is added to foods and drinks, the effect of suppressing the negative action is observed while leaving the good action of the sweetening component. In other words, the effect of suppressing the sweetness, giving a refreshing feeling and improving the sharpness of the taste is exhibited.

The umami is sodium glutamate,
Nucleic acid-based taste substances are added to foods and drinks to be added. Like the sweetness component, the umami component is an essential component for improving the deliciousness of foods and drinks, but on the contrary, it also has the effect of improving the taste, persistence of the aftertaste, etc. The seasoning of the invention has an action of improving these problems of umami. That is, it has effects such as sharpness, depth, and spread of taste in food and drink, and improvement in aftertaste.

Further, the sourness is the taste exhibited by acids such as acetic acid and organic acids.

Many ketchups, fruit juices and the like have a strong sour taste. If the seasoning of the present invention is added thereto in an appropriate amount, strong sourness can be suppressed, and mellowness, richness, depth, etc. can be enhanced.

The seasoning of the present invention contains in the mouth any of the basic tastes and the characteristics of the taste are weak, the taste is pale and thick, the body is thick, there is no spread, the taste is not harmonious and the characteristics are difficult to appear. By adding it to foods and drinks that have a weak impact on time, have a poor taste sharpness and have a bad after-meal feeling, etc., it is possible to enhance the original characteristic taste of those foods and drinks, or to those foods and drinks now. It can also be used when you want to have a new taste that has never existed.

Food and drink used in the present invention are processed agricultural products,
Condiments, juices, drinking water, sauces, soups, sauces, soy sauces, miso, spices, etc. that can be eaten by humans and those used in the process of manufacturing and processing these are also included.

[0052]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

[0053]

Example 1 The seasoning of the present invention was produced by Ako Kaisui Co., Ltd. by the ion exchange membrane method. The seasoning composition was 5.26% by weight of calcium chloride and 14.14% of magnesium chloride.
48% by weight, 5.33% by weight sodium chloride, 5.34% by weight potassium chloride, with a total salt content of 30.47% by weight
Is.

Next, ketchup to which a seasoning is added is produced. Tomato puree 73.35% by weight, grain vinegar 9.0
0% by weight, sugar 7.50% by weight, onion juice 3.00% by weight, fructose-glucose liquid sugar 2.50% by weight, mixed spice 0.15% by weight, salt 1.50% by weight, the seasoning of the present invention. The blending ratio is 3.00% by weight. To cook, first heat tomato puree and concentrate on low heat. Add about half of sugar and fructose-fructose syrup and onion soup and heat on low heat for 10 minutes. Add spices and heat on low heat for 20 minutes. Add the remaining sugar and fructose-fructose syrup and heat for 10 minutes. Ketchup is prepared by adding salt, the seasoning of the present invention, and vinegar, and heating on a low heat until the Brix value becomes about 34.

A sample without addition of the seasoning of the present invention was prepared in the same manner as above except that 2.40% by weight of sodium chloride was added to adjust the salt concentration.

The inspection was carried out by referring to the method of 12 sensory inspection and analysis method in "Sensory inspection and discrimination exercise of food" issued by Kenpaku Co. A sensory test was carried out on a panel of 16 people using the sample with the seasoning of the present invention and the sample without the additive by a two-point comparison method. A two-point discrimination test method was used for basic taste and taste. One-sided test was performed for the analysis of the results, and the significance level was 5%,
Whether there was a significant difference between 1% and 0.1% was checked. 5% significance is indicated by *, 1% significance is indicated by **, and 0.1% significance is indicated by ***.

The test results showed that the addition of seasonings suppressed the sourness, improved the aftertaste, and improved the sharpness of the taste. It also tended to be deeper and wider.

[0058]

[Table 2]

[0059]

[Comparative Example 1] With the same blending ratio as in Example 1, instead of the seasoning, sea spice bittern (magnesium sulfate 6.90% by weight,
Magnesium chloride 11.73% by weight, potassium chloride 2.
(Including 27% by weight and 8.45% by weight of sodium chloride) was added at the same ratio, and a cooking method similar to that in Example 1 was used. The inspection was performed in the same manner as in Example 1. The panel is 15 people. The test results were also verified in the same manner as in Example 1.

The test results showed that there were no significant differences in basic taste and taste quality, and the seasoning effect was weak.

[0061]

[Table 3]

[0062]

Example 2 The seasoning effect was examined by adding the seasoning of the present invention to meat sauce. The mixing ratio for making meat sauce is 12.50% by weight of sautéed onion, 12.00% by weight of tomato paste, 9.00% by weight of minced beef,
Minced pork 4.00%, roux 4.00%, salad oil 2.00%, sugar 3.00%, beef extract 1.30%, HAP seasoning 1.20%, nucleic acid seasoning 1.10% by weight, garlic 0.05% by weight,
White pepper 0.05% by weight, Stevia (50%)
0.02% by weight, Laurier 0.02% by weight, nutmeg 0.01% by weight, modified starch 0.80% by weight, the seasoning of the present invention 3.00% by weight, and water 45.95% by weight.

As for the cooking method, sautéed onion, tomato paste, minced beef and minced pork are put in water and heated for 10 minutes. It is prepared by adding seasonings and the like to this and heating at 80 ° C, further adding spices and heating at 60 to 70 ° C for 30 minutes.

The inspection was carried out in the same manner as in Example 1. The panel is 11 people. Example 1 is also used for verification of inspection results
It carried out similarly to.

The test results showed that the sharpness was enhanced and the spiciness of the spice was strongly felt.

[0066]

[Table 4]

[0067]

[Example 3] Reduced salt soy sauce (reduced salt soy sauce made by Kikkoman)
After 3.0% by volume of the seasoning of the present invention was added, the mixture was thoroughly stirred and subjected to a sensory test.

The inspection was carried out in the same manner as in Example 1. The panel is 13 people. Example 1 is also used for verification of inspection results
It carried out similarly to.

The test results showed the effects of strengthening the umami, improving the first taste, the aftertaste, and the sharpness, and strengthening the body, depth, and flavor.

[0070]

[Table 5]

[0071]

Example 4 2.0% by volume of the seasoning of the present invention was added to tomato juice (tomato juice concentrated tomato reduction made by Kagome), and after sufficiently stirring, a sensory test was performed.

The inspection was carried out in the same manner as in Example 1. The panel is 13 people. Example 1 is also used for verification of inspection results
It carried out similarly to.

The test results showed that the sweetness was suppressed and the pretaste was strengthened. In addition, there was a tendency to enhance the depth, spread, and sharpness of the taste.

[0074]

[Table 6]

[0075]

Example 5 1.0% by volume of the seasoning of the present invention was added to coffee (Coffee milk beverage manufactured by Snow Brand), and the mixture was sufficiently stirred, and then a sensory test was conducted.

The inspection was carried out in the same manner as in Example 1. The panel is 15 people. Example 1 is also used for verification of inspection results
It carried out similarly to.

The test results had the effects of strengthening the umami and the prior taste, improving the sharpness of the taste, and imparting depth and spread. Also, despite the milk drink, the taste and aroma of coffee beans were felt.

[0078]

[Table 7]

[0079]

[Comparative Example 2] 1.0% by volume of seaweed bittern was added to coffee (Coffee milk drink manufactured by Snow Brand) and sufficiently stirred, and then a sensory test was conducted.

The inspection was carried out in the same manner as in Example 1. The panel is 12 people. Example 1 is also used for verification of inspection results
It carried out similarly to.

The test results showed that the sweetness was suppressed, the aftertaste was not good, and the saltiness and bitterness were strengthened. When compared with Example 5, a very large difference is seen in the seasoning action.

[0082]

[Table 8]

[0083]

[Comparative Example 3] 7.0% by volume of calcium lactate was added to coffee (a coffee milk drink manufactured by Snow Brand) and sufficiently stirred, and then a sensory test was performed. Calcium lactate is a 4.2% by weight aqueous solution.

The inspection was carried out in the same manner as in Example 1. The panel is 12 people. Example 1 is also used for verification of inspection results
It carried out similarly to.

There was no significant difference in the test results for any of the items, and the sweetness, body and depth were suppressed to give a light taste. A very large difference is seen from the result of Example 5.

[0086]

[Table 9]

[0087]

[Example 6] 18 g of miso (Takeya miso-made salt hide)
180 ml of hot water was thawed to prepare miso soup, 0.7% by volume of the seasoning of the present invention was added thereto, and the mixture was sufficiently stirred,
A sensory test was conducted. The liquid temperature was adjusted to 50 to 60 ° C.

The inspection was carried out in the same manner as in Example 1. The panel is 10 people. Example 1 is also used for verification of inspection results
It carried out similarly to.

The test results were similar to the original taste of miso, with the depth, spread and flavor increased.

[0090]

[Table 10]

[0091]

Example 7 Curry (House Java curry medium spicy) roux was used. 400g meat, 600g onion, 20 carrots
0 g, potato 400 g, salad oil 2 tablespoons, water 14
The composition was 00 ml and 200 g of curry roux.

For cooking, the salad oil is heated in a pan and the meat, carrots, potatoes and onions cut into appropriate sizes are well fried. Next, add water, take out the lye when boiled, and simmer on low heat for 20 minutes until the material becomes soft. Once the heat was turned off, curry roux was cracked, melted sufficiently, and cooked again on low heat to prepare. To this, 2.0% by volume of the seasoning of the present invention was added.

The inspection was carried out in the same manner as in Example 1 while adjusting the liquid temperature to 50 ° C. to 60 ° C. The panel is 13 people. The test results were also verified in the same manner as in Example 1.

The test results had the effect of strengthening the taste of the first taste and spices. In particular, the spicy taste was remarkably increased.

[0095]

[Table 11]

[0096]

Comparative Example 4 Calcium chloride (2.0% by volume) was added to coffee (Snow Brand Coffee Milk Beverage) and the mixture was sufficiently stirred, and then a sensory test was performed. Calcium chloride is a 15.0% by weight aqueous solution.

The inspection was carried out in the same manner as in Example 1. The panel is 12 people. Example 1 is also used for verification of inspection results
It carried out similarly to.

The test results showed a seasoning action similar to that of the seasoning of the present invention. However, the sharpness, the umami, and the aftertaste are not as good as those of the seasoning of the present invention.

[0099]

[Table 12]

[0100]

[Comparative Example 5] 2.0% by volume of magnesium sulfate was added to coffee (coffee milk drink manufactured by Snow Brand) and sufficiently stirred, and then a sensory test was conducted. Magnesium sulfate is a 15.0% by weight aqueous solution.

The inspection was carried out in the same manner as in Example 1. The panel is 13 people. Example 1 is also used for verification of inspection results
It carried out similarly to.

The test results were not significantly different for any of the items. The seasoning effect is weak.

[0103]

[Table 13]

[0104]

Example 9 After concentrating the seasoning of the present invention to separate precipitated salts, magnesium chloride 19.08% by weight, calcium chloride 7.14% by weight, potassium chloride 3.43% by weight, sodium chloride 2. 13% by weight, total salt concentration 31.
It was set to 82% by weight.

0.7% by volume of this concentrated solution was added to coffee (Snow Brand coffee milk drink) and sufficiently stirred, and then a sensory test was conducted.

The inspection was carried out in the same manner as in Example 1.
The panel is 12 people. The test results were also verified in the same manner as in Example 1.

[0107]

[Table 14]

[0108]

INDUSTRIAL APPLICABILITY According to the present invention, by adding a seasoning containing marine mineral containing calcium chloride as a main component, a seasoning action can be exerted on foods and drinks, and the taste can be improved to an unprecedented taste. it can. Creating a new taste of food and drink leads to enrichment and improvement of eating habits, and the seasoning of the present invention can contribute to this.

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Claims (5)

[Claims] 1. A seasoning containing marine mineral as a main component, which contains calcium chloride in an amount of 2% by weight or more and 20% by weight or less. 2. The seasoning according to claim 1, further comprising one or more of an inorganic potassium salt, an inorganic sodium salt, an inorganic magnesium salt, and an inorganic calcium salt in addition to the calcium chloride. 3. A method for seasoning by adding the seasoning agent according to claim 1 or 2 to 0.01% by weight or more with respect to food or drink. 4. The seasoning is improved by adding 0.01% by weight or more and 10% by weight or less of the seasoning according to claim 1 or 2 to food or drink to impart an acrid taste or bitterness. Food and drink. 5. A reduced-salt food or drink obtained by adding the seasoning according to claim 1 or 2 to a reduced-salt food or drink in an amount of 0.01% by weight or more and 10% by weight or less.