WO2013011334A1 - Salt mixture containing antioxidant - Google Patents
Salt mixture containing antioxidant Download PDFInfo
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- WO2013011334A1 WO2013011334A1 PCT/HU2011/000072 HU2011000072W WO2013011334A1 WO 2013011334 A1 WO2013011334 A1 WO 2013011334A1 HU 2011000072 W HU2011000072 W HU 2011000072W WO 2013011334 A1 WO2013011334 A1 WO 2013011334A1
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- Prior art keywords
- dried
- dried ground
- shattered
- root
- ground
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
Definitions
- the subject of the invention is a salt mixture containing antioxidant, which can be used for salting for cooking or as table salt instead of the traditional salt and spices. In conformity with the traditional way of salting, it can be used instead of salt to setting proper taste, for seasoning dishes.
- high blood pressure hypertension
- this proportion can increase by 60% by 2025 even according to conservative estimates, resulting in 1.25 billion people concerned. All this is the more alarming, because this condition is the main risk factor of heart diseases and cardiovascular diseases, and as such responsible for the highest number of deaths in the world.
- the underlying cause of all the fatalities in the world, is 30% cardiovascular conditions, whereas this ratio in Hungary is 50% according to the Central Statistical Office data from 2008.
- High blood pressure is 95% primary blood pressure, called essential hypertension, resulting from environmental impacts and organ disfunctions.
- sodium was blamed for creating the main extracellular cation as the main environmental hazard.
- K:Na proportion respectively their physiological impact on cell level disorder resulting from permanent potassium deficit and excess sodium has been in the frontline of the medicine and dietetics research in the world.
- the EP 0183736 patent publication makes known salt mixture having a low sodium content, used as substitute for cooking salt.
- the salt mixture, having a low sodium content, intended to be used as a substitute for cooking salt contains substantially potassium chloride and monobasic potassium phosphate components.
- the GB 2383936 patent publication makes known a food additive composition is in the form of in an all-in-one powder containing multiple vitamins, calcium citrate, minerals, beans, or peas, cereals and herbs or spices.
- the composition is prepared by forming a mixture of the ground beans, or peas with the cereals, spices, herbs and vitamins. The mixture is steamed and baked. Different compositions may be formulated with different degrees of spiciness.
- the nutritious and flavorful additive composition can be added to food being cooked or may be used as a substitute for salt, pepper and other spices.
- the JP 1 191659 patent publication makes known low-salt substitute for common salt rich in preservation quality.
- the JP 62166862 patent publication makes known substitute for salt.
- the JP 2005021048 patent publication makes known quality-improving salt substitute, and processed food using the same.
- the problem to be solved to obtain a quality- improving salt substitute derived from seaweed ash, bearing comparison with salty taste of common salt, usable as a salt substitute containing a slight amount of nutritionally usable and nature-originated minerals for processed food, and excellent in quality improving effect on a processed food taken via the same quantity consumed as that of salt; and to provide processed food improved in quality and excellent in cooking yield or palate feeling using the quality-improving salt substitute.
- Using the quality-improving salt substitute originated from seaweed ash as a substitute for salt improves cooking yield of fish and shellfish and/or meat when processed, and improves palate feeling of the processed food.
- the KR 20060130978 patent publication makes known plant extract powder mixtures for hypertension patient with salty taste.
- a mixed composition of plant extract powder which uses extract of various plants known to have an effect of treating or preventing hypertension, shows an effect like that of salt upon cooking, and satisfies needs for patients suffering from hypertension.
- the mixed composition of plant extract powder as a substitute for salt for patients suffering from hypertension is obtained by the method comprising the steps of: providing garlic, radish, yam, Letimula edodes pegler, cabbage, onion, Chinese matrimony vine, green onion, sea tangles and Gastrodia elata; adding water to the ingredients in an amount of 1-10 times(w/w) of the weight of the ingredients; extracting water soluble substances under 0.5-2 kg/cm A 2 for 1-4 hours; concentrating the water soluble extract by using a vacuum concentration system to a solid content of 10-30%; ; and spray drying the concentrated extract by using an atomizer at an inlet temperature of 90-200 deg.C, an outlet temperature of 60-100 deg.C under an atomizer speed of 5,000-40,000 rpm.
- the KR 20070106056 patent publication makes known natural plant spice for NaCl substitute and prevention of oxidation.
- a method of producing a plant spice for salt substitute and prevention by drying and grinding natural plants having antihypertensive effect is provided to obtain the natural spice having an effect of preventing fat rancidity in food and being used as a salt substitute during cooking.
- Celery, onion, lemon skin, carrot, green onion and sesame leaf are ground to 200 to 400meshes.
- Immature orange peel, garlic, mustard(Brassica juncea), Wasabia koreana, pine needle, shiitake, yam(dioscorea batatas), fermented soybean powder and red pepper powder are ground to 400 to 600meshes.
- Glasswort (Salicornia herbacea), ginger, kelp and black pepper are ground to 600meshed. Prior to grinding, the raw material is dried by vacuum-drying, freezedrying or natural-drying.
- the US 2009169701 patent publication makes known salt replacement mixture with reduced NaCl content, which salt substitute mixture containing NaCl, KC1 and sodium gluconate.
- the ratio by weight of KC1 to sodium gluconate ranges from 1.5:1 to and the proportion of NaCl is at least 45% by weight.
- the invention relates to the use of the mixture in the food industry and as a spice mixture.
- the WO 2007032941 patent publication makes known low-sodium salt compositions/substitutes, Modified Potassium Chlorides (MPCs) and methods of making the same.
- the salt compositions/substitutes preferably include NaCl, KC1 and a modifier(s), preferably a cereal flour such as rice flour.
- a food grade acidulant is preferably included.
- the composition/substitute will preferably have a Na/K ratio of from about 0.1 to about 9.0, most preferably about 1.0.
- MPCs preferably include KC1 and a modifier(s), preferably a cereal flour such as rice flour.
- a food grade acidulant is preferably included.
- the salt compositions/substitutes and MPCs are preferably made by drum drying, extrusion cooking or agglomeration procedures.
- the MPC is preferably blended and/or co-ground with unmodified NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium), to cost- effectively provide a salt substitute without modifying the NaCl.
- the WO 2011070454 patent publication makes known novel NaCl substitute agent, that includes deactivated yeast and a salt compound selected from among NaCl, a potassium salt, ammonium salt, magnesium salt, and the mixture thereof.
- the invention also relates to a composition containing said novel agent and to a use of said agent in bread manufacturing and in prepared culinary dishes.
- the HU 212 837 Hungarian patent description makes known a mixture of salts of potassium and magnesium with low sodium content, for replacing traditional culinary salt, containing a mixture of vegetables, spices and additives. It is characterized by that, that it contains 20-40 mass% sodium chloride, 20-40 mass% potassium chloride, 10-20 mass % potassium citrate, 0.6-1 mass% organic magnesium salt approved for nutrition, 10-15 mass% spice and vegetable mixture, 5-8 mass% sodium glutamate and if required maxiumum 0.20 mass%, preferably 0.03-0.20 mass% antioxidant approved for nutrition and if required, maximum 3 mass%, preferably 1 -3 mass% adhesion inhibitor approved for nutrition, preferably starch, and in required case additives approved for nutrition, preferably sugar and/or sweetening agent.
- Broccoli is among the most beneficial vegetables containing antioxidants.
- Broccoli belongs to the species of cruciferae according to the textbooks and contains several important compounds protecting against cancer, socalled indoles.
- Broccoli is not only one of the most popular vegetables, but also one of the healthiest. It is a primary source of potassium, A-provitamine, and C-vitamine. It contains beta-karotine, which is an antioxidant, as well as hydrofluoric acid, playing and important role in the prevention of cancer and heart and cardiovascular disorders, and it is rich in unsoluble fibres, and even in potassium. Its real significance lies in the other fito-compounds found in it.
- Dithyol-etilates, indole compounds protecting against cancer belong to these, which play an important role in the prevention of hormone dependant tumors, furthermore isothiocyanates, promoting production of ensimes promoting defeat of cancer, as well as neutralizing carcinogenic materials.
- Lutein playing an important role in the prevention of colon cancer and eye diseases, as well as sulphorafane decreasing the risk of tumor development and promoting production of ensimes inhibiting development of cancer, also belong here.
- the invention is a salt mixture of antioxidant content, containing basic components, such as NaCl and C1 salts, flavorings, spices, as well as other supplements, which are mixed in a dry, homogenous way in consistency of small size particles and/or pulverized form.
- the salt mixture according to the invention characterized by that, the basic components of the salt mixture are:
- the component ratio of antioxidant content is:
- the component ratio of antioxidant content is:
- the component ratio of antioxidant content is:
- the component ratio of antioxidant content is:
- the component ratio of antioxidant content is:
- the component ratio of antioxidant content is:
- the component ratio of antioxidant content is:
- the component ratio of antioxidant content is:
- the component ratio of antioxidant content is:
- the component ratio of antioxidant content is:
- the component ratio of antioxidant content is:
- the component ratio of antioxidant content is:
- the component ratio of antioxidant content is:
- the component ratio of antioxidant content is:
- Flavors, spices, other supplements are Flavors, spices, other supplements:
- Flavors, spices, other supplements are Flavors, spices, other supplements:
- Flavors, spices, other supplements are Flavors, spices, other supplements:
- Flavors, spices, other supplements are Flavors, spices, other supplements:
- Tri-potassium citrate 1 1.40 %
- Flavors, spices, other supplements are Flavors, spices, other supplements:
- Tri-potassium citrate 11.40 %
- Flavors, spices, other supplements are Flavors, spices, other supplements:
- Tri-potassium citrate 1 1.40 %
- Flavors, spices, other supplements are Flavors, spices, other supplements:
- Tri-potassium citrate 11.40 %
- Flavors, spices, other supplements are Flavors, spices, other supplements:
- Flavors, spices, other supplements are Flavors, spices, other supplements:
- Flavors, spices, other supplements are Flavors, spices, other supplements:
- Flavors, spices, other supplements are Flavors, spices, other supplements:
- Flavors, spices, other supplements are Flavors, spices, other supplements:
- the salt mixture according to the invention can be used according to the traditional salting methods, instead of traditional salt as cooking salt, table salt. It can be used for setting flavor instead of usual salt and spices in such a way, that at the same time only about 1/3 salt is taken into the organism.
- the physical consistency of the salt mixture is a dry material mixture of small particle size, it is a homogenous, evenly mixed physical composite.
- the particle sizes of the components applied in the salt mixture are:
- the salts are crystallic, of small particle size,
- the consistency of the spices is pulverized, shattered, in the usual food industry sizes,
- the size of the dried vegetables (with antioxidant content) is: 0.2-0.8 mm.
- Packaging of the salt mixture according to the invention takes place preferably in boxes, or sachets, storage takes place in dry, cool place, protected from light.
- the whole plant (carrot, celery, broccoli) should be consumed, respectively they should be regularly included in the diet according to the current nutritional recommendation.
- the product according to the invention makes possible the regular intake of these components together with the daily salt intake.
- the salt mixture according to the invention the joint application of the main components of antioxidant content results in favorable synergistic effect, and resulting from it beneficial physiological effects can be noticed.
- binding of free radicals is promoted, it decreases the development of various tumors, respectively heart and cardiovascular disorders.
- One of the advantages of the application of the invention is, that the intake of antioxidants goes together with the decrease of salt intake.
- the decreased salt intake otherwise can decrease the risk of developing stomach cancer and developing heart and cardiovascular disorders.
- antioxidant intake takes place according to the composition of the invention with decreased sodium content, it increases the synergistic effect. This way a risk is reduced, and a beneficial effect is increased.
- the use of the product in the diet is especially advantagous in case of tumors, heart and cardiovascular disorders and high blood pressure as complementary treatment.
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to food industry. Salt mixture of antioxidant content comprises basic components, such as NaC1 and KC1 salt, flavorings, spices and other supplements, which are mixed in a dry, homogenous way in consistency of small size particles and/or pulverized form in determinate ratio. Salt mixture contains ascorbic acid, magnesium citrate, starch, sugar (glucose), sodium glutamate, potassium chloride, tri- potassium citrate, sodium chloride as the basic components. Salt mixture contains dried shattered onion, dried shattered parsley, dried shattered celery leaf, shattered bay leaf, ground black pepper dried shattered garlic, dried shattered lovage as the flavorings, spices and other supplements and dried ground carrot root, dried ground celery root and dried ground broccoli as the antioxidant components.
Description
Salt mixture containing antioxidant
The subject of the invention is a salt mixture containing antioxidant, which can be used for salting for cooking or as table salt instead of the traditional salt and spices. In conformity with the traditional way of salting, it can be used instead of salt to setting proper taste, for seasoning dishes.
These days it has been an ever greater problem that excessive salt consumption was widely spread in the population, respectively overdoses of salt can result in several adverse effects in the state of the art of medicine. One of them is high blood pressure, but numerous other diseases, respectively conditions can be credited to the excessive salt consumption, respectively to the shifting of proportions of the two main ions of positive charge (cation) in the organism.
The above issue and its consequences are made known in The New England Journal of Medicine in an article titled „Sodium and Potassium in the Pathogenesis of Hypertension" (Horacio J., Adroguy, M.D., and Nicolaos E. Madias, M.D., N Engl J Med 2007;356:1966-78.), respectively in an article of Archives of Internal Medicine „Sodium and Potassium Intake and Mortality Among US Adults" (Quanhe Yang, PhD; Tiebin Liu, MSPH; Elena V. Kuklina, MD, PhD; W. Dana Flanders, MD, ScD; Yuling Hong, MD, PhD; Cathleen Gillespie, MS; Man-Huei Chang, MPH; Marta Gwinn, MD; Nicole Dowling, PhD; Muin J. Khoury, MD, PhD; Frank B. Hu, MD, PhD, Arch Intern Med Vol. 171 No. 13, July 11, 2011) highlighted by the Centers for Disease Control and Prevention in America.
According to these articles high blood pressure (hypertension) is a condition in 25% of the adult population in the world, and this proportion can increase by 60% by 2025 even according to conservative estimates, resulting in 1.25 billion people concerned. All this is the more alarming, because this condition is the main risk factor of heart diseases and cardiovascular diseases, and as such responsible for the highest number of deaths in the world. The underlying cause of all the fatalities in the world, is 30% cardiovascular conditions, whereas this ratio in Hungary is 50% according to the Central Statistical Office data from 2008.
High blood pressure is 95% primary blood pressure, called essential hypertension, resulting from environmental impacts and organ disfunctions. For a long time sodium was blamed for creating the main extracellular cation as the main environmental hazard. However up to date several research materials are available about the main intracellular ion, potassium as well as a critical cation triggering the condition. The shift in K:Na proportion, respectively their physiological impact on cell level disorder resulting from permanent potassium deficit and excess sodium has been in the frontline of the medicine and dietetics research in the world.
There are various mechanisms taking part in the regulation of the balance of potassium and sodium within the organism. These processes can not basically adjust to the industrialized diets of our age, namely to the increased sodium intake risen to four-five times more, - or even to eight-ten times more in certain regions- , respectively to the relatively low potassium consumption compared to the increased sodium intake.
In industrial societies the daily proportion of K:Na is between 0.2-0.4, whereas this proportion is »3 in case of peoples fed on natural material (vegetables, fruits), many cases it is near ten. Whereas occurance of high blood pressure is about 30% in the industrialized world, in countries with a diet of high K:Na proportion it is hardly 1%.
There are several surveys justifying the protective characteristics of potassium intake in accurate proportion relating to high blood pressure, diabetes, stroke, osteoporosis, heart attack, cardiac arrhythmia, renal insufficiency and lung disorders.
There are definite recommendations for example from The Institute of Medicine, (National Academy, Washington D.C.) to increase the current K:Na intake from 0.2-to 2 both on the level of individual diets, and on food industry level (recycled foods, community feeding), as this proportion is much closer to the optimal range from the point of view of evolution.
In the state of the art various solutions are known for supplying salt, respectively completing intake.
The EP 0183736 patent publication makes known salt mixture having a low sodium content, used as substitute for cooking salt. The salt mixture, having a low sodium content, intended to be used as a substitute for cooking salt contains substantially potassium chloride and monobasic potassium phosphate components.
The GB 2383936 patent publication makes known a food additive composition is in the form of in an all-in-one powder containing multiple vitamins, calcium citrate, minerals, beans, or peas, cereals and herbs or spices. The composition is prepared by forming a mixture of the ground beans, or peas with the cereals, spices, herbs and vitamins. The mixture is steamed and baked. Different compositions may be formulated with different degrees of spiciness. The nutritious and flavorful additive composition can be added to food being cooked or may be used as a substitute for salt, pepper and other spices.
The JP 1 191659 patent publication makes known low-salt substitute for common salt rich in preservation quality. The purpose to obtain the title substitute for common salt capable of suppressing intake of sodium ions without reducing salty taste of the common salt and changing taste of the food, by using acids, acidic salts and a mixture of a whey mineral with potassium chloride in combination. Constitution: The aimed tasty substitute for common salt, obtained by blending a mixture of 10-80 pts.wt. whey mineral with 10-89.9 pts.wt. potassium chloride and one or more of proteins, hydrolyzates thereof, amino acids and nucleic acid-related substances with one or two or more of acids (e.g., organic acid) and/or acidic salts without browning even in preservation in a solid or liquid state for a long period.
The JP 62166862 patent publication makes known substitute for salt. The purpose to obtain a substitute for salt available at a low cost and having excellent storability, tissue- coagulation property and infilterability and low salty taste, by adding MgC12 and/or CaC12 to a mixture of KCl and sodium acetate. Constitution: lOOpts.wt. of a mixture of 90-40wt% KCl and 10-60wt% sodium acetate is compounded with 0.5-15pts.wt. MgC12 and or CaC12. The obtained salt substitute is used of the preparation of salty or salted food.
The JP 2005021048 patent publication makes known quality-improving salt substitute, and processed food using the same. The problem to be solved to obtain a quality- improving salt substitute derived from seaweed ash, bearing comparison with salty taste of common salt, usable as a salt substitute containing a slight amount of nutritionally usable and nature-originated minerals for processed food, and excellent in quality improving effect on a processed food taken via the same quantity consumed as that of salt; and to provide processed food improved in quality and excellent in cooking yield or palate feeling using the quality-improving salt substitute. The quality-improving salt substitute has >=10 mmol/L acid consumption of 1 wt.% solution comprising dry substances obtained by drying a water extract extracted from seaweed ashing substances without adjusting pH value using water, and is used for improving qualities of fishes and shellfishes or meat. Using the quality-improving salt substitute originated from seaweed ash as a substitute for salt improves cooking yield of fish and shellfish and/or meat when processed, and improves palate feeling of the processed food.
The KR 20060130978 patent publication makes known plant extract powder mixtures for hypertension patient with salty taste. Provided is a mixed composition of plant extract powder, which uses extract of various plants known to have an effect of treating or preventing hypertension, shows an effect like that of salt upon cooking, and satisfies needs for patients suffering from hypertension. The mixed composition of plant extract powder as a substitute for salt for patients suffering from hypertension is obtained by the method comprising the steps of: providing garlic, radish, yam, Letimula edodes pegler, cabbage, onion, Chinese matrimony vine, green onion, sea tangles and Gastrodia elata; adding water to the ingredients in an amount of 1-10 times(w/w) of the weight of the ingredients; extracting water soluble substances under 0.5-2 kg/cmA2 for 1-4 hours; concentrating the water soluble extract by using a vacuum concentration system to a solid content of 10-30%; ; and spray drying the concentrated extract by using an atomizer at an inlet temperature of 90-200 deg.C, an outlet temperature of 60-100 deg.C under an atomizer speed of 5,000-40,000 rpm.
The KR 20070106056 patent publication makes known natural plant spice for NaCl substitute and prevention of oxidation. A method of producing a plant spice for salt substitute and prevention by drying and grinding natural plants having antihypertensive effect is provided to obtain the natural spice having an effect of preventing fat rancidity in food and being used as a salt substitute during cooking. Celery, onion, lemon skin, carrot, green onion and sesame leaf are ground to 200 to 400meshes. Immature orange peel, garlic, mustard(Brassica juncea), Wasabia koreana, pine needle, shiitake, yam(dioscorea batatas), fermented soybean powder and red pepper powder are ground to 400 to 600meshes. Glasswort (Salicornia herbacea), ginger, kelp and black pepper are
ground to 600meshed. Prior to grinding, the raw material is dried by vacuum-drying, freezedrying or natural-drying.
The US 2009169701 patent publication makes known salt replacement mixture with reduced NaCl content, which salt substitute mixture containing NaCl, KC1 and sodium gluconate. The ratio by weight of KC1 to sodium gluconate ranges from 1.5:1 to and the proportion of NaCl is at least 45% by weight. Furthermore, the invention relates to the use of the mixture in the food industry and as a spice mixture.
The WO 2007032941 patent publication makes known low-sodium salt compositions/substitutes, Modified Potassium Chlorides (MPCs) and methods of making the same. The salt compositions/substitutes preferably include NaCl, KC1 and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The composition/substitute will preferably have a Na/K ratio of from about 0.1 to about 9.0, most preferably about 1.0. MPCs preferably include KC1 and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The salt compositions/substitutes and MPCs are preferably made by drum drying, extrusion cooking or agglomeration procedures. The MPC is preferably blended and/or co-ground with unmodified NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium), to cost- effectively provide a salt substitute without modifying the NaCl.
The WO 2011070454 patent publication makes known novel NaCl substitute agent, that includes deactivated yeast and a salt compound selected from among NaCl, a potassium salt, ammonium salt, magnesium salt, and the mixture thereof. The invention also relates to a composition containing said novel agent and to a use of said agent in bread manufacturing and in prepared culinary dishes.
The HU 212 837 Hungarian patent description makes known a mixture of salts of potassium and magnesium with low sodium content, for replacing traditional culinary salt, containing a mixture of vegetables, spices and additives. It is characterized by that, that it contains 20-40 mass% sodium chloride, 20-40 mass% potassium chloride, 10-20 mass % potassium citrate, 0.6-1 mass% organic magnesium salt approved for nutrition, 10-15 mass% spice and vegetable mixture, 5-8 mass% sodium glutamate and if required maxiumum 0.20 mass%, preferably 0.03-0.20 mass% antioxidant approved for nutrition and if required, maximum 3 mass%, preferably 1 -3 mass% adhesion inhibitor approved for nutrition, preferably starch, and in required case additives approved for nutrition, preferably sugar and/or sweetening agent.
However there are several known solutions for decreasing salt intake, but it is possible only with the intake of other supplements, seasonings, spices in order to preserve taste effect.
The beneficial effects and necessity of antioxidants in up-to-date nutrition are nowadays recognized more and more by the state of the art medicine. Broccoli is among the most beneficial vegetables containing antioxidants.
Broccoli belongs to the species of cruciferae according to the textbooks and contains several important compounds protecting against cancer, socalled indoles. Broccoli is not only one of the most popular vegetables, but also one of the healthiest. It is a primary source of potassium, A-provitamine, and C-vitamine. It contains beta-karotine, which is an antioxidant, as well as hydrofluoric acid, playing and important role in the prevention of cancer and heart and cardiovascular disorders, and it is rich in unsoluble fibres, and even in potassium. Its real significance lies in the other fito-compounds found in it. Dithyol-etilates, indole compounds protecting against cancer belong to these, which play an important role in the prevention of hormone dependant tumors, furthermore isothiocyanates, promoting production of ensimes promoting defeat of cancer, as well as neutralizing carcinogenic materials. Lutein playing an important role in the prevention of colon cancer and eye diseases, as well as sulphorafane decreasing the risk of tumor development and promoting production of ensimes inhibiting development of cancer, also belong here.
When working out the invention we aimed to create such a salt mixture of ysiologically beneficial effect, that ensures antioxidant intake with decreased salt content together ith keeping flavoring effect.
According to the invention we realized, that if a mixture is compiled from NaCl and KC1 salts, basic components and flavorings in such a way, that said mixture contains antioxidants, among them broccoli as well, then the set aim can be achieved and the flavoring effect is also preserved.
The invention is a salt mixture of antioxidant content, containing basic components, such as NaCl and C1 salts, flavorings, spices, as well as other supplements, which are mixed in a dry, homogenous way in consistency of small size particles and/or pulverized form.
The salt mixture according to the invention characterized by that, the basic components of the salt mixture are:
ascorbic acid 0.20 %
magnesium citrate 0.80 %
starch 1.20 %
sugar (d-glucose) 0.80 %
sodium glutamate 8.00 %
tri-potassium citrate 8.20 % .. .. 11.40 %
potassium chloride 21.60 % .. .. 25.00 %
sodium chloride 31.60 % .. .. 35.00 % ratio of flavorings, spices, other supplements:
Dried shattered onion 1.20%
Dried shattered parsley 0.60%
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
T HU2011/000072
Dried shattered garlic 0.12 %
Dried shattered lovage 0.12 % ratio of components of antioxidant content:
Dried ground carrot root 3.00 % ... 9.20 %
Dried ground celery root 3.00 % ... 9.20 %
Dried ground broccoli 4.50 % ...12.00 %,
joint ratio of all above is minimum 15.00 %... maximum 25.00 %,
preferably 18.20 %
In a preferred composition of the salt mixture according to the invention the component ratio of antioxidant content is:
Dried ground carrot root 4.50 %
Dried ground celery root 4.50 %
Dried ground broccoli 9.20 %
Altogether 18.20 %
In another preferred composition of the salt mixture according to the invention the component ratio of antioxidant content is:
Dried ground carrot root 4.50 %
Dried ground celery root 9.20 %
Dried ground broccoli 4.50 %
Altogether 18.20 %
In a further preferred composition of the salt mixture according to the invention the component ratio of antioxidant content is:
Dried ground carrot root 9.20 %
Dried ground celery root 4.50 %
Dried ground broccoli 4.50 %
Altogether 18.20 %
In a further preferred composition of the salt mixture according to the invention the component ratio of antioxidant content is:
Dried ground carrot root 6.00 %
Dried ground celery root 6.00 %
Dried ground broccoli 6.20 %
Altogether 18.20 %
In a further preferred composition of the salt mixture according to the invention the component ratio of antioxidant content is:
Dried ground carrot root 4.50 %
Dried ground celery root 4.50 %
Dried ground broccoli 6.00 %
Altogether 15.00 %
In a further preferred composition of the salt mixture according to the invention the component ratio of antioxidant content is:
Dried ground carrot root 3.00 %
Dried ground celery root 6.00 %
Dried ground broccoli 6.00 %
Altogether 15.00 %
In a further preferred composition of the salt mixture according to the invention the component ratio of antioxidant content is:
Dried ground carrot root 6.00 %
Dried ground celery root 3.00 %
Dried ground broccoli 6.00 %
Altogether 15.00 %
In a further preferred composition of the salt mixture according to the invention the component ratio of antioxidant content is:
Dried ground carrot root 3.00 %
Dried ground celery root 3.00 %
Dried ground broccoli 9.00 %
Altogether 15.00 %
In a further preferred composition of the salt mixture according to the invention the component ratio of antioxidant content is:
Dried ground carrot root 5.00 %
Dried ground celery root 5.00 %
Dried ground broccoli 5.00 %
Altogether 15.00 %
In a further preferred composition of the salt mixture according to the invention the component ratio of antioxidant content is:
Dried ground carrot root 7.90 %
Dried ground celery root 7.90 %
Dried ground broccoli 9.20 %
Altogether 25.00 %
In a further preferred composition of the salt mixture according to the invention the component ratio of antioxidant content is:
Dried ground carrot root 4.50 %
Dried ground celery root 9.20 %
Dried ground broccoli 11.30 %
Altogether 25.00 %
P T/HU2011/000072
8
In a further preferred composition of the salt mixture according to the invention the component ratio of antioxidant content is:
Dried ground carrot root 9.20 %
Dried ground celery root 4.50 %
Dried ground broccoli 11.30 %
Altogether 25.00 %
In a further preferred composition of the salt mixture according to the invention the component ratio of antioxidant content is:
Dried ground carrot root 6.50 %
Dried ground celery root 6.50 %
Dried ground broccoli 12.00 %
Altogether 25.00 %
In a further preferred composition of the salt mixture according to the invention the component ratio of antioxidant content is:
Dried ground carrot root 8.30 %
Dried ground celery root 8.30 %
Dried ground broccoli 8.40 %
Altogether 25.00 %
The solution according to the invention is furthermore set forth by the examples of components below.
Example 1
Relating to 100 g material
Basic components:
Ascorbic acid 0.20 %
Magnesium citrate 0.80 %
Starch 1.20 %
Sugar (d-glucose) 0.80 %
Sodium glutamate 8.00 %
Tri-potassium citrate 8.20 %
Potassium chloride 25.00 %
Sodium chloride 35.00 %
Main components of antioxidant content:
Dried ground carrot root 4.50 %
Dried ground celery root 4.50 %
Dried ground broccoli 9.20 %
Altogether 18.20 %
Flavors, spices, other supplements:
Dried shattered onion 1.20 %
Dried shattered parsley 0.60 %
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
Dried shattered garlic 0.12 %
Dried shattered lovage 0.12 %
Example 2
Relating to 100 g material Basic components:
Ascorbic acid 0.20 %
Magnesium citrate 0.80 %
Starch 1.20 %
Sugar (d-glucose) 0.80 %
Sodium glutamate 8.00 %
Tri-potassium citrate 8.20 %
Potassium chloride 25.00 %
Sodium chloride 35.00 %
Main components of antioxidant content:
Dried ground carrot root 4.50 %
Dried ground celery root 9.20 %
Dried ground broccoli 4.50 %
Altogether 18.20 %
Flavors, spices, other supplements:
Dried shattered onion 1.20 %
Dried shattered parsley 0.60 %
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
Dried shattered garlic 0.12 %
Dried shattered lovage 0.12 %
Example 3
Relating to 100 g material Basic components:
Ascorbic acid 0.20 %
Magnesium citrate 0.80 %
Starch 1.20 %
Sugar (d-glucose) 0.80 %
Sodium glutamate 8.00 %
Tri -potassium citrate 8.20 %
Potassium chloride 25.00 %
Sodium chloride 35.00 %
Main components of antioxidant content:
Dried ground carrot root 9.20 %
Dried ground celery root 4.50 %
Dried ground broccoli 4.50 %
Altogether 18.20 %
Flavors, spices, other supplements:
Dried shattered onion 1.20 %
Dried shattered parsley 0.60 %
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
Dried shattered garlic 0.12 %
Dried shattered lovage 0.12 %
Example 4
Relating to 100 g material Basic components:
Ascorbic acid 0.20 %
Magnesium citrate 0.80 %
Starch 1.20 %
Sugar (d-glucose) 0.80 %
Sodium glutamate 8.00 %
Tri -potassium citrate 8.20 %
Potassium chloride 25.00 %
Sodium chloride 35.00 %
Main components of antioxidant content:
Dried ground carrot root 6.00 %
Dried ground celery root 6.00 %
Dried ground broccoli 6.20 %
Altogether 18.20 %
Flavors, spices, other supplements:
Dried shattered onion 1.20 %
Dried shattered parsley 0.60 %
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 % Dried shattered garlic 0.12 % Dried shattered lovage 0.12 %
Example 5
Relating to 100 g material
Basic components:
Ascorbic acid 0.20 %
Magnesium citrate 0.80 %
Starch 1.20 %
Sugar (d-glucose) 0.80 %
Sodium glutamate 8.00 %
Tri-potassium citrate 1 1 ,40 %
Potassium chloride 25.00 %
Sodium chloride 35.00 %
Components of antioxidant content:
Dried ground carrot root 4.50 %
Dried ground celery root 4.50 %
Dried ground broccoli 6.00 %
Altogether 15.00 %
Flavors, spices, other supplements:
Dried shattered onion 1.20 %
Dried shattered parsley 0.60 %
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
Dried shattered garlic 0.12 %
Dried shattered lovage 0.12 %
Example 6
Relating to 100 g material Basic components:
Ascorbic acid 0.20 %
Magnesium citrate 0.80 %
Starch 1.20%
Sugar (d-glucose) 0.80%
Sodium glutamate 8.00%
Tri-potassium citrate 1 1.40 %
Potassium chloride 25.00 %
Sodium chloride 35.00 %
Components of antioxidant content:
Dried ground carrot root 3.00 %
Dried ground celery root 6.00 %
Dried ground broccoli 6.00 %
Altogether 15.00 %
Flavors, spices, other supplements:
Dried shattered onion 1.20 %
Dried shattered parsley 0.60 %
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
Dried shattered garlic 0.12 %
Dried shattered lovage , 0.12 %
Example 7
Relating to 100 g material Basic components:
Ascorbic acid 0.20 %
Magnesium citrate 0.80 %
Starch 1.20 %
Sugar (d-glucose) 0.80 %
Sodium glutamate 8.00 %
Tri-potassium citrate 11.40 %
Potassium chloride 25.00 %
Sodium chloride 35.00 %
Components of antioxidant content:
Dried ground carrot root 6.00 %
Dried ground celery root 3.00 %
Dried ground broccoli 6.00 %
Altogether 15.00 %
Flavors, spices, other supplements:
Dried shattered onion 1.20 %
Dried shattered parsley 0.60 %
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
Dried shattered garlic 0.12 %
Dried shattered lovage 0.12 %
Example 8
Relating to 100 g material
Basic components:
Ascorbic acid 0.20 %
Magnesium citrate 0.80 %
Starch 1.20 %
Sugar (d-glucose) 0.80 %
Sodium glutamate 8.00 %
Tri-potassium citrate 1 1.40 %
Potassium chloride 25.00 %
Sodium chloride 35.00 %
Components of antioxidant content:
Dried ground carrot root 3.00 %
Dried ground celery root 3.00 %
Dried ground broccoli 9.00 %
Altogether 15.00 %
Flavors, spices, other supplements:
Dried shattered onion 1.20 %
Dried shattered parsley 0.60 %
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
Dried shattered garlic 0.12 %
Dried shattered lovage 0.12 %
Example 9
Relating to 100 g material Basic components:
Ascorbic acid 0.20 %
Magnesium citrate 0.80 %
Starch 1.20 %
Sugar (d-glucose) 0.80 %
Sodium glutamate 8.00 %
Tri-potassium citrate 11.40 %
Potassium chloride 25.00 %
Sodium chloride 35.00 %
Components of antioxidant content:
Dried ground carrot root 5.00 %
Dried ground celery root 5.00 %
Dried ground broccoli 5.00 %
Altogether 15.00 %
Flavors, spices, other supplements:
Dried shattered onion 1.20 %
Dried shattered parsley 0.60 %
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
Dried shattered garlic 0.12 %
Dried shattered lovage 0.12 %
Example 10
Relating to 100 g material Basic components:
Ascorbic acid 0.20 %
Magnesium citrate 0.80 %
Starch 1.20 %
Sugar (d-glucose) 0.80 %
Sodium glutamate 8.00 %
Tri-potassium citrate 8.20 %
Potassium chloride 25.00 %
Sodium chloride 35.00 %
Components of antioxidant content:
Dried ground carrot root 7.90 %
Dried ground celery root 7.90 %
Dried ground broccoli 9.20 %
Altogether 25.00 %
Flavors, spices, other supplements:
Dried shattered onion 1.20 %
Dried shattered parsley 0.60 %
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
Dried shattered garlic 0.12 %
Dried shattered lovage 0.12 %
Example 1 1
Relating to 100 g material Basic components:
Ascorbic acid 0.20 %
Magnesium citrate 0.80 %
Starch 1.20 %
Sugar (d-glucose) 0.80 %
Sodium glutamate 8.00 %
Tri-potassium citrate 8.20 %
Potassium chloride 21.60 %
Sodium chloride 31.60 %
Components of antioxidant content:
Dried ground carrot root 4.50 %>
Dried ground celery root 9.20 %
Dried ground broccoli 11.30 %
Altogether 25.00 %
Flavors, spices, other supplements:
Dried shattered onion 1.20 %
Dried shattered parsley 0.60 %
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
Dried shattered garlic 0.12 %
Dried shattered lovage 0.12 %
Example 12
Relating to 100 g material Basic components:
Ascorbic acid 0.20 %
Magnesium citrate 0.80 %
Starch 1.20 %
Sugar (d-glucose) 0.80 %
Sodium glutamate 8.00 %
Tri-potassium citrate 8.20 %
Potassium chloride 21.60 %)
Sodium chloride 31.60 %
Components of antioxidant content:
Dried ground carrot root 9.20 %
Dried ground celery root 4.50 %>
Dried ground broccoli 1 1.30 %
Altogether 25.00 %
Flavors, spices, other supplements:
Dried shattered onion 1.20 %
Dried shattered parsley 0.60 %
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
Dried shattered garlic 0.12 % Dried shattered lovage 0.12 %
Example 13
Relating to 100 g material
Basic components:
Ascorbic acid 0.20 %
Magnesium citrate 0.80 %
Starch 1.20 %
Sugar (d-glucose) 0.80 %
Sodium glutamate 8.00 %
Tri-potassium citrate 8.20 %
Potassium chloride 21.60 %
Sodium chloride 31.60 %
Components of antioxidant content:
Dried ground carrot root 6.50 %
Dried ground celery root 6.50 %
Dried ground broccoli 12.00 %
Altogether 25.00 %
Flavors, spices, other supplements:
Dried shattered onion 1.20 %
Dried shattered parsley 0.60 %
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
Dried shattered garlic 0.12 %
Dried shattered lovage 0.12 %
Example 14
Relating to 100 g material Basic components:
Ascorbic acid 0.20 %
Magnesium citrate 0.80 %
Starch 1.20 %
Sugar (d-glucose) 0.80 %
Sodium glutamate 8.00 %
Tri-potassium citrate 8.20 %
Potassium chloride 21.60 %
Sodium chloride 31.60 %
Components of antioxidant content:
Dried ground carrot root 8.30 %
Dried ground celery root 8.30 %
Dried ground broccoli 8.40 %
Altogether 25.00 %
Flavors, spices, other supplements:
Dried shattered onion 1.20 %
Dried shattered parsley 0.60 %
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
Dried shattered garlic 0.12 %
Dried shattered lovage 0.12 %
The values given in the above examples should stay within the tolerance range usual in pharmaceutics, respectively in food technology to ensure, that the flavor effect of the salt mixture according to the invention is in comformity, respectively is on par with the basic composition. This tolerance range is +/- 1,5 % compared with the basic value in case of the individual components.
Examples for the beneficial application of the salt mixture according to the invention:
The salt mixture according to the invention can be used according to the traditional salting methods, instead of traditional salt as cooking salt, table salt. It can be used for setting flavor instead of usual salt and spices in such a way, that at the same time only about 1/3 salt is taken into the organism.
The physical consistency of the salt mixture is a dry material mixture of small particle size, it is a homogenous, evenly mixed physical composite.
The particle sizes of the components applied in the salt mixture are:
The salts are crystallic, of small particle size,
The consistency of the spices is pulverized, shattered, in the usual food industry sizes, The size of the dried vegetables (with antioxidant content) is: 0.2-0.8 mm.
Packaging of the salt mixture according to the invention takes place preferably in boxes, or sachets, storage takes place in dry, cool place, protected from light.
The beneficial effects resulting from the application of the salt mixture according to the invention are:
For the intake of the components of antioxidant content in the product the whole plant (carrot, celery, broccoli) should be consumed, respectively they should be regularly included in the diet according to the current nutritional recommendation. Compared to this the product according to the invention makes possible the regular intake of these components together with the daily salt intake.
In case of the salt mixture according to the invention the joint application of the main components of antioxidant content results in favorable synergistic effect, and resulting from it beneficial physiological effects can be noticed. In case of an antioxidant intake of proper rate, binding of free radicals is promoted, it decreases the development of various tumors, respectively heart and cardiovascular disorders.
One of the advantages of the application of the invention is, that the intake of antioxidants goes together with the decrease of salt intake. The decreased salt intake otherwise can decrease the risk of developing stomach cancer and developing heart and cardiovascular disorders.
If antioxidant intake takes place according to the composition of the invention with decreased sodium content, it increases the synergistic effect. This way a risk is reduced, and a beneficial effect is increased.
The use of the product in the diet is especially advantagous in case of tumors, heart and cardiovascular disorders and high blood pressure as complementary treatment.
Claims
1. Salt mixture of antioxidant content, containing basic components, such as NaCl and KCl salts, flavorings, spices, as well as other supplements, which are mixed in a dry, homogenous way in consistency of small size particles and/or pulverized form, characterized by that, the basic components of the salt mixture are:
ascorbic acid 0.20 %
magnesium citrate 0.80 %
starch 1.20 %
sugar (d-glucose) 0.80 %
sodium glutamate 8.00 %
tri-potassium citrate 8.20 % .... 11.40 %
potassium chloride 21.60 % ... 25.00 %
sodium chloride 31.60 % .... 35.00 % ratio of flavorings, spices, other supplements:
Dried shattered onion 1.20%
Dried shattered parsley 0.60%
Dried shattered celery leaf 0.40 %
Shattered bay leaf 0.06 %
Ground black pepper 0.10 %
Dried shattered garlic 0.12 %
Dried shattered lovage 0.12 % ratio of components of antioxidant content:
Dried ground carrot root 3.00 % ... 9.20 %
Dried ground celery root 3.00 % ... 9.20 %
Dried ground broccoli 4.50 % ...12.00 %,
joint ratio of all above is minimum 15.00 %... maximum 25.00 %,
preferably 18.20 %
2. Salt mixture according to Claim 1 characterized by that, the ratio of the components of antioxidant content is:
Dried ground carrot root 4.50 %
Dried ground celery root 4.50 %
Dried ground broccoli 9.20 %
Altogether 18.20 %
3. Salt mixture according to Claim 1 characterized by that, the ratio of the components of antioxidant content is:
Dried ground carrot root 4.50 %
Dried ground celery root 9.20 %
Dried ground broccoli 4.50 %
Altogether 18.20 %
4. Salt mixture according to Claim 1 characterized by that, the ratio of the components of antioxidant content is:
Dried ground carrot root 9.20 %
Dried ground celery root 4.50 %
Dried ground broccoli 4.50 %
Altogether 18.20 %
5. Salt mixture according to Claim 1 characterized by that, the ratio of the components of antioxidant content is:
Dried ground carrot root 6.00 %
Dried ground celery root 6.00 %
Dried ground broccoli 6.20 %
Altogether 18.20 %
6. Salt mixture according to Claim 1 characterized by that, the ratio of the components of antioxidant content is:
Dried ground carrot root 4.50 %
Dried ground celery root 4.50 %
Dried ground broccoli 6.00 %
Altogether 15.00 %
7. Salt mixture according to Claim 1 characterized by that, the ratio of the components of antioxidant content is:
Dried ground carrot root 3.00 %
Dried ground celery root 6.00 %
Dried ground broccoli 6.00 %
Altogether 15.00 %
8. Salt mixture according to Claim 1 characterized by that, the ratio of the components of antioxidant content is:
Dried ground carrot root 6.00 %
Dried ground celery root 3.00 %
Dried ground broccoli 6.00 %
Altogether 15.00 %
9. Salt mixture according to Claim 1 characterized by that, the ratio of the components of antioxidant content is:
Dried ground carrot root 3.00 %
Dried ground celery root 3.00 %
Dried ground broccoli 9.00 %
Altogether 15.00 %
10. Salt mixture according to Claim 1 characterized by that, the ratio of the components of antioxidant content is:
Dried ground carrot root 5.00 %
Dried ground celery root 5.00 %
Dried ground broccoli 5.00 %
Altogether 15.00 %
1 1. Salt mixture according to Claim 1 characterized by that, the ratio of the components of antioxidant content is:
Dried ground carrot root 7.90 %
Dried ground celery root 7.90 %
Dried ground broccoli 9.20 %
Altogether 25.00 %
12. Salt mixture according to Claim 1 characterized by that, the ratio of the components of antioxidant content is:
Dried ground carrot root 4.50 %
Dried ground celery root 9.20 %
Dried ground broccoli 11.30 %
Altogether 25.00 %
13. Salt mixture according to Claim 1 characterized by that, the ratio of the components of antioxidant content is:
Dried ground carrot root 9.20 %
Dried ground celery root 4.50 %
Dried ground broccoli 11.30 %
Altogether 25.00 %
14. Salt mixture according to Claim 1 characterized by that, the ratio of the components of antioxidant content is:
Dried ground carrot root 6.50 %
Dried ground celery root 6.50 %
Dried ground broccoli 12.00 %
Altogether 25.00 %
15. Salt mixture according to Claim 1 characterized by that, the ratio of the components of antioxidant content is:
Dried ground carrot root 8.30 %
Dried ground celery root 8.30 %
Dried ground broccoli 8.40 %
Altogether 25.00 %
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/HU2011/000072 WO2013011334A1 (en) | 2011-07-15 | 2011-07-15 | Salt mixture containing antioxidant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/HU2011/000072 WO2013011334A1 (en) | 2011-07-15 | 2011-07-15 | Salt mixture containing antioxidant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2013011334A1 true WO2013011334A1 (en) | 2013-01-24 |
Family
ID=47557711
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/HU2011/000072 Ceased WO2013011334A1 (en) | 2011-07-15 | 2011-07-15 | Salt mixture containing antioxidant |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2013011334A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2515335A (en) * | 2013-06-20 | 2014-12-24 | Kickshaws Worlwide Ltd | Foodstuff and foodstuff preparation method |
| CN111938127A (en) * | 2020-08-03 | 2020-11-17 | 中盐金坛盐化有限责任公司 | A kind of pickle salt and production method thereof |
| CN116998697A (en) * | 2023-09-01 | 2023-11-07 | 中盐工程技术研究院有限公司 | Lemon flavor grinding seasoning salt and preparation method thereof |
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|---|---|---|---|---|
| EP0766927A1 (en) * | 1995-10-06 | 1997-04-09 | Erzsebet Dr. Gyarmathy Nemes | Dietary salt mixture poor in sodium comprising also potassium, magnesium and a mixture of vegetables and spices |
| US6558691B1 (en) * | 2001-12-17 | 2003-05-06 | Teddy A. Koumarianos | Food additive composition |
| MD2599B1 (en) * | 2003-10-29 | 2004-11-30 | Institutuládeádezvoltareáaáproprietatiiáintelectualeáááááááááááááááááááááááááááááááááááááááááááááááá | Vegetable spice |
| UA82232C2 (en) * | 2005-12-08 | 2008-03-25 | Сергей Петрович Олийник | Flavouring |
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2011
- 2011-07-15 WO PCT/HU2011/000072 patent/WO2013011334A1/en not_active Ceased
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0766927A1 (en) * | 1995-10-06 | 1997-04-09 | Erzsebet Dr. Gyarmathy Nemes | Dietary salt mixture poor in sodium comprising also potassium, magnesium and a mixture of vegetables and spices |
| US6558691B1 (en) * | 2001-12-17 | 2003-05-06 | Teddy A. Koumarianos | Food additive composition |
| MD2599B1 (en) * | 2003-10-29 | 2004-11-30 | Institutuládeádezvoltareáaáproprietatiiáintelectualeáááááááááááááááááááááááááááááááááááááááááááááááá | Vegetable spice |
| UA82232C2 (en) * | 2005-12-08 | 2008-03-25 | Сергей Петрович Олийник | Flavouring |
Non-Patent Citations (1)
| Title |
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| "Gigienicheskie trebovaniya po primeneniyu pischevykh dobavok.", SANITARNO- EPIDEMIOLOGICHESKIE PRAVILA I NORMATIVY SANPIN 2.3.2.1293-03, 15 June 2003 (2003-06-15) * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2515335A (en) * | 2013-06-20 | 2014-12-24 | Kickshaws Worlwide Ltd | Foodstuff and foodstuff preparation method |
| GB2515335B (en) * | 2013-06-20 | 2017-02-22 | Knysna (N I ) Ltd | Foodstuff and foodstuff preparation method |
| CN111938127A (en) * | 2020-08-03 | 2020-11-17 | 中盐金坛盐化有限责任公司 | A kind of pickle salt and production method thereof |
| CN111938127B (en) * | 2020-08-03 | 2022-05-24 | 中盐金坛盐化有限责任公司 | Pickled vegetable salt and production method thereof |
| CN116998697A (en) * | 2023-09-01 | 2023-11-07 | 中盐工程技术研究院有限公司 | Lemon flavor grinding seasoning salt and preparation method thereof |
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