JPH0428341B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a low-sodium flavoring agent, and particularly to a low-sodium flavoring agent comprising sodium chloride, potassium chloride, and potassium phosphate salts in a specific proportion. [Prior Art] Salt (sodium chloride) is an extremely commonly used salting agent, but in recent years it has been known that excessive intake of it can easily lead to high blood pressure, and general consumers have become increasingly concerned about consuming too much salt. As the amount of salt has increased, it has been proposed to add potassium chloride to common salt to make it a low-sodium salt flavoring agent, thereby reducing the amount of salt consumed. However, potassium chloride has a bitter taste and an unpleasant aftertaste, making it difficult to use in general. Therefore,
Various attempts have been proposed to improve the taste of potassium chloride. [Problems with the prior art] However, despite these various attempts, the unpleasant taste of potassium chloride is not sufficiently improved, the salty taste is reduced, or the salt reduction effect is not sufficiently achieved. There was a problem. The present invention was made against the background of the above, and an object of the present invention is to provide a low-temperature salt which can improve the unpleasant taste such as the bitterness of potassium chloride and which has a sufficient salty taste to be able to replace common salt. The purpose is to provide a sodium salting agent. [Means for solving the problems of the prior art] In order to solve these problems, the inventor conducted various experimental searches and found that sodium chloride, potassium chloride, and a small amount of certain potassium phosphate The present inventors have discovered that by blending potassium chloride with salts, the bitterness and other tastes of potassium chloride can be improved, as well as the salty taste, and that it can be used satisfactorily as a salty flavoring agent that can replace common salt, leading to the completion of the present invention. That is, the present invention includes 25-75% by weight of sodium chloride, 25-75% by weight of
of potassium chloride and 0.3 to 1% by weight of potassium phosphate salts, and the potassium phosphate salt is one or two selected from the group of dipotassium hydrogen phosphate, potassium dihydrogen phosphate, and tripotassium phosphate. This is a low-sodium salting agent consisting of the above. When the above-mentioned potassium phosphate salts exceed 1%, the irritation gradually becomes stronger, and when it becomes less than 0.3%, the effect of enhancing the salty taste becomes weaker, so it is recommended to use 0.5 to 1%.
degree is preferred. Sodium chloride, potassium chloride, and weak potassium phosphate salts used to produce the low-sodium salt seasoning of the present invention are usually food-grade,
Materials used as food additives can be used as raw materials. For example, sodium chloride includes domestic salt, imported salt, special salt, and pharmacopoeia salt, potassium chloride includes those separated and purified from rock salt, and potassium phosphate includes kansui raw materials (food additives). . The low-sodium salt flavoring agent of the present invention can be used not only in the form of a solution dissolved in water, but also in the form of a mixture. In any case, the low-sodium salt flavoring agent of the present invention is characterized by containing sodium chloride, potassium chloride, and potassium phosphate salts, and this point will be explained below using examples of an aqueous solution and a mixture. do. Twenty-five samples were prepared by mixing sodium chloride, potassium chloride, and potassium dihydrogen phosphate (all special grade reagents) in various proportions shown in Table 1, and a sensory test was conducted as an aqueous solution, with the results shown in Table 1. Obtained. In the sensory test, each sample was dissolved in water and made into a 1% liquid, and 10 panelists evaluated the taste using a 7-point evaluation method (3: very good, 2: quite good, 1: somewhat good, 0: fair, - 1: Somewhat bad, -2: Fairly bad, -3: Very bad). The following points are clear from the results in Table 1. In a mixture of sodium chloride and potassium chloride, a sample containing 5% potassium chloride (95% sodium chloride) is generally evaluated as having a fairly good taste, but a sample containing 25% potassium chloride has a poor taste. However, samples containing 50% or more of potassium chloride have a strong irritating or unpleasant taste, and their preference level further decreases, making them unsuitable as seasonings.

[Table] However, when potassium dihydrogen phosphate is further added to the mixture of sodium chloride and potassium chloride, the palatability is greatly improved. In other words, in the case of a sample containing around 75% potassium chloride and 0.5% potassium dihydrogen phosphate, the taste was evaluated to be as good as that of 5% potassium chloride (95% sodium chloride). Contains 50% potassium chloride
In the case of samples containing 0.3 to 2% of potassium dihydrogen phosphate, respectively, the taste is improved to approach a desirable taste, but the improvement effect is particularly large when the content is 0.5 or 1%. In addition, potassium chloride is 95%
In the case of samples containing a certain amount of potassium dihydrogen phosphate, the improvement in taste is insufficient even with the addition of 0.3 to 2% potassium dihydrogen phosphate. In this way, by blending a small amount of potassium dihydrogen phosphate, the blending ratio of potassium chloride can be increased to 75%.
It can be increased to a certain extent.

〔Effect of the invention〕

According to the present invention, in particular, by using sodium chloride and the above-mentioned potassium phosphate salts in combination, it is possible to significantly improve the undesirable taste of potassium chloride and enhance the salty taste, and also to reduce the blending ratio of potassium chloride. Since it can be made larger, the effect of salt reduction can be further enhanced. [Examples, Experimental Examples] The present invention will be further explained in detail with reference to Experimental Examples and Examples. Example Three types of samples were prepared by adding 0.5% each of dipotassium hydrogen phosphate, potassium dihydrogen phosphate, and tripotassium phosphate to a mixture of 25% sodium chloride and 75% potassium chloride. We investigated the improvement effects and their rankings and obtained the following results. That is, it was found that dipotassium hydrogen phosphate and potassium dihydrogen phosphate had the highest taste improvement effect, and tripotassium phosphate was the second highest. Between dipotassium hydrogen phosphate and potassium dihydrogen phosphate, dipotassium hydrogen phosphate has a greater taste improvement effect. In addition, the above phosphates were commonly found to be effective in improving the bitterness and aftertaste of potassium chloride. Example 1 50 parts of sodium chloride, 49 parts of potassium chloride, and 1 part of dipotassium hydrogen phosphate were uniformly mixed to obtain a powdery low-sodium salting agent. When this low-sodium salt seasoning was used for raw vegetables, vegetable stir-fry, and rice balls, it had a salty taste almost similar to that of table salt, and no off-taste was felt. Example 2 50 parts of sodium chloride, 49 parts of potassium chloride, and 1 part of potassium dihydrogen phosphate were uniformly mixed to obtain a powdery low-sodium salting agent. When I used this for raw vegetables, vegetable stir fry, and rice balls, the salty taste was almost the same as table salt, and I didn't notice any strange taste. Example 3 74.5 parts of sodium chloride, 24.5 parts of potassium chloride,
and 1 part of tripotassium phosphate are mixed uniformly,
A low sodium salting agent was obtained. When this was used for raw vegetables, vegetable stir-fry, and rice balls, it had almost the same salty taste as table salt, and no strange taste was felt.

Claims (1)

[Claims] 1 Contains 25 to 75% by weight of sodium chloride, 25 to 75% by weight of potassium chloride, and 0.3 to 1% by weight of potassium phosphate salts, and the potassium phosphate salts are dipotassium hydrogen phosphate, dihydrogen phosphate, A low-sodium salting agent consisting of one or more selected from the group of potassium and tripotassium phosphate.