JPS6139022B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention is characterized in that the astringency and bitterness, which are the taste defects of potassium chloride, are eliminated without impairing the salty taste, and the flavor is significantly improved based on the addition of amino acids and organic acids. This invention relates to a method for improving the flavor of potassium. Potassium chloride has a salty taste, and has recently been widely used for reducing salt in seasonings and as an addition to drinks for nutritional supplementation of potassium. However, potassium chloride has the disadvantage that in addition to its salty taste, it has a strong astringent and bitter taste that significantly impairs the texture.
Therefore, it has been difficult to use large amounts of potassium chloride as an additive for food and beverages in terms of texture. The present invention aims to solve the above-mentioned conventional problems. That is, in the present invention, an amino acid or a mixture of amino acids having a chelating effect is added to potassium chloride at a weight ratio of 1/3 or more to form an aqueous solution, and then a required amount of an organic acid having a chelating effect is added. A method for improving the flavor of potassium chloride, which is characterized in that the aqueous solution containing potassium chloride is obtained by adjusting the pH to a weak acidity of 4.5 or less, and if necessary, converting this into a dried product. It is. In the present invention, amino acids with a high ability to chelate metals are used as additives, or instead, protein decomposition products containing mixed amino acids, animal and plant extracts, etc. are used as additives. , alanine, etc., and glycine is particularly suitable due to its characteristics.
Furthermore, organic acids are another additive used in the present invention. Most organic acids can be used, but among them, organic acids have particularly strong chelating and buffering effects. Phytic acid is the most suitable. Below, the results of a sensory test regarding flavor change of potassium chloride using glycine as an amino acid and phytic acid as an organic acid will be explained. (1) Test in which only glycine is added to potassium chloride The mixing amounts of potassium chloride (for food additive use) and glycine (for food additive use) are as follows.

[Table] The sensory test was conducted by adding distilled water so that the concentration of potassium chloride was 1/20. The results were as shown in Table 1 below.

[Table] As is clear from Table 1, as the amount of glycine added increases, the bitter and astringent taste of potassium chloride becomes less perceivable, and when the amount of glycine added to potassium chloride becomes 1/2 or more, the bitter and astringent taste is almost gone. I stop feeling it. However, as the amount of glycine added increases, the sweetness increases. (2) Test in which only phytic acid was added to potassium chloride A 3% aqueous solution (PH5.9) of potassium chloride was prepared, and the pH of this aqueous solution was adjusted to a range of 5.0 to 3.0 with a diluted 50% phytic acid solution. A sensory test was conducted for each category. The results were as shown in Table 2 below.

[Table] +, ±, -: Same as Table 1 As is clear from Table 2, when the PH degree is 4.0 or less, bitterness and astringency are no longer felt, but the sourness naturally becomes stronger. (3) When glycine and phytic acid are added to potassium chloride In the test (1) above, glycine and phytic acid are added to potassium chloride.
When 0.33g is added, there is almost no bitter or astringent taste, so take 1g of potassium chloride and add this and 0.3g of glycine to make 100ml (PH5.8), then add phytic acid to bring the pH to 5.0, 4.5. , 4.0 and
A sensory test was conducted by adjusting the temperature to 3.5. The results were as shown in Table 3 below.

[Table] +, ±, -: Same as Table 1 As is clear from Table 3, when the pH level is below 4.5, bitterness and astringency are hardly felt, and sweetness and sourness are added and the overall balance is harmonized. It was confirmed that it has a good taste and that a synergistic effect can be expected. To summarize the above results, the amount of glycine added to potassium chloride is about 1/3, and the amount of glycine added is about 1/3 of that of potassium chloride.
It was confirmed that when the pH level is adjusted to 4.5 or less with phytic acid, the astringent and bitter taste of potassium chloride itself disappears, sweetness and sourness are added to the salty taste, and the flavor of potassium chloride is improved. Next, specific examples of the present invention will be described. Examples Potassium chloride, glycine and phytic acid (50
% aqueous solution) were all food additives. Take 10g of potassium chloride, add 3.5g of glycine to it, add water to completely dissolve both, then add the required amount (several drops) of diluted phytic acid to adjust the pH level.
4.0 to obtain an aqueous solution containing potassium chloride. A part of the obtained aqueous solution was dried to obtain a dried product containing potassium chloride. Both the potassium chloride-containing aqueous solution and the dried product obtained as above are completely free from the astringency and bitterness characteristic of potassium chloride, and have an extremely harmonious flavor with moderate sweetness and sourness. showed feelings. As detailed above, both the sodium chloride-containing aqueous solution and the dried product obtained by the present invention not only do not have the texture defects of potassium chloride, such as astringency and bitterness, but also Since it is imparted with appropriate sweetness and sourness and produces an extremely outstanding flavor, according to the present invention, large quantities of sodium chloride can be added to seasonings to reduce salt or to add potassium to nutritional supplements. It will be possible to use it without any problems.

Claims (1)

[Claims] 1. Amino acids or amino acid mixtures that have a chelating effect on potassium chloride at a weight ratio of 1/3
Add the above to make an aqueous solution, and then add the required amount of an organic acid with chelating action to adjust the pH to a weak acidity of 4.5 or less to obtain an aqueous solution containing potassium chloride. A method for improving the flavor of potassium chloride, which is characterized in that the potassium chloride is dried.