JPS6020975B2 - Salty seasoning containing potassium chloride and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a potassium chloride salt seasoning that suppresses the bitterness of potassium chloride and has the same saltiness as plain salt, and a method for producing the same.

In Japan, salt is used in large quantities as a basic seasoning in our daily diet, and is used extensively. However, it has recently been pointed out that too much salt can cause circulatory system diseases such as blood pressure disease, and it is now recommended to limit salt intake in daily diets. In particular, people with high blood pressure need to reduce their salt intake as much as possible to prevent stroke. However, simply reducing salt content makes food taste too bland and unappetizing, making the diet itself bland and making it difficult to eat.

This had become a serious flaw in the diet that could not be overlooked. For this reason, a salt flavoring agent that provides sufficient salty taste with a small amount of salt has been desired not only by hypertensive patients but also by ordinary people in their daily diet.

Traditionally, potassium has been used as such a salty seasoning agent because it has a salty taste and has a therapeutic effect on hypertension, and furthermore, potassium has a preventive effect on hypertension when taken at a certain ratio to sodium. Therefore, a salt flavoring agent containing potassium chloride is used, although it is simply a mixture of potassium chloride and common salt.

However, due to the bitter taste of potassium chloride, when ingested, all of these salty seasonings give an unpleasant aftertaste and make the diet bland, so apart from medical use, they are not recommended for preventive purposes. Although desired from a practical standpoint, it was not used much in daily diet.

Therefore, in view of the above-mentioned drawbacks of conventional salt seasonings containing potassium chloride, the author of the present invention has proposed that no matter what proportion of potassium chloride is used, there is no bitterness, and even with a small amount of salt, it can be used in daily diet. As a result of research to provide a salty seasoning containing potassium chloride that can be used as a seasoning and have the same saltiness as salt alone, and a method for producing the same, we have developed a salty seasoning that can be used as a seasoning and a method for producing the same, which will be described later. The present invention has been developed.

To explain the present invention in detail, the salty seasoning containing potassium chloride of the present invention is a granular material having a triple structure consisting of potassium chloride in the core, sodium chloride in the outer layer through gastric soluble epidermis, and is produced as follows. be able to.

That is, it is produced by using granular potassium chloride as a core, coating the core with a gastrosoluble coating agent in the form of a thin film, and then coating the periphery with common salt.

As the gastric soluble coating agent used in the present invention, coating materials commonly used in the pharmaceutical field such as aminocelluloses, esters, vinylamines, amyl/acetals, aminostyrenes, and vinylpyridines may be used. Can be done.

A preferable ratio of sodium chloride to potassium chloride in a salty seasoning is such that when potassium is 1, sodium is 1 to 8 in terms of the ratio of sodium to potassium.

If the value of sodium relative to potassium is greater than 8, the effect of potassium will be lost, so it is necessary to avoid making salty seasonings consisting of potassium chloride and sodium chloride with such values. In addition, the particle size of the salty seasoning of the present invention is set to be less than 1 skin so that there is little risk of it being chewed up in the mouth when it is easily absorbed with food, and also so that it does not feel strange when passing through the throat. It is preferable.

According to the present invention, a salty seasoning containing sodium chloride can be produced using the method described below so that the ratio of sodium to potassium is at a desired value.

In other words, if the outer diameter of the potassium chloride core is 1, the thickness of the gastric soluble coating can be ignored, so the core made of potassium chloride is heated with sodium chloride until the outer diameter of the salting agent is calculated using the formula described below. It can be manufactured by coating.

If the outer diameter of potassium chloride as the core of the salt seasoning is 1, it can be calculated using the following formula:

For example, if Na/K=1 and the outer diameter of the core calcium chloride is 1, the outer diameter of the salty seasoning is 58.5.
1 I The calculated value is 1.30.

Claims (1)

[Scope of Claims] 1. A salty seasoning containing potassium chloride, which has a core of granular potassium chloride, the core is coated with a thin film of a gastrosoluble coating agent, and the core is further coated with common salt. 2. A method for producing a potassium chloride salt flavoring agent, which comprises using granular potassium chloride as a core, coating the core with a thin film of a gastrosoluble coating agent, and further coating the periphery with common salt.