JPH0472501B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method of improving the taste of potassium chloride, and more specifically, to a method of improving the taste of potassium chloride by adding magnesium chloride. Common salt (sodium chloride) is a very commonly used salting agent. However, it is well known that there is a particularly strong causal relationship with high blood pressure, which leads to cerebral hemorrhage, which is one of the causes of death today. Therefore, people with high blood pressure are required to reduce their salt intake as much as possible. In response to such demands, potassium chloride is added to common salt as a salting agent, thereby reducing the amount of salt consumed. However, since potassium chloride has a unique bitter taste, simply adding potassium chloride has the disadvantage that when eaten as a whole, this bitter taste remains in the mouth, making the meal unpleasant. Many methods have been developed to improve the taste of potassium chloride (for example, Japanese Patent Publication No. 44-6235, Japanese Patent Publication No. 6235-1973).
No. 13698, JP-A-49-126854, JP-A-57-
186460 etc.). However, all of these methods have drawbacks such as insufficient improvement of bitterness, reduction of salty taste, and unacceptability from an economic point of view. The inventors conducted various experiments and searches with the aim of eliminating these drawbacks, and found that magnesium chloride was added to potassium chloride,
In particular, by coating potassium chloride powder with magnesium chloride, the taste of potassium chloride can be easily and inexpensively improved, and when mixed with sodium chloride, it can be fully used as a salting agent comparable to common salt. We have discovered that this can be done, and have arrived at the present invention. An object of the present invention is to provide a method for improving the taste of potassium chloride by adding magnesium chloride to potassium chloride, which is characterized by coating powdered potassium chloride with magnesium chloride. It is about providing. Another object of the present invention is to provide a low-sodium chloride salt flavoring agent containing sodium chloride, potassium chloride, and magnesium chloride. According to the present invention, when adding magnesium chloride to potassium chloride, magnesium chloride is coated on the surface of crystal particles of powdered potassium chloride according to a conventional method. In this case, the weight ratio of magnesium chloride to potassium chloride is generally from 1:0.003 to 1:0.015, preferably from 1:0.007 to 1:0.01. On the other hand, when magnesium chloride is simply mixed with potassium chloride, the weight ratio of magnesium chloride to potassium chloride is 1:0.003 to 1:0.025, preferably 1:0.004 to 1:0.02. It is. As is clear from this point, in the case of coating, the taste can be improved by adding a smaller amount of magnesium chloride than in the case of mixing. In addition, in improving the taste of potassium chloride,
The size of the potassium chloride crystal particles also plays a role, and as can be seen from the Examples below, it is advantageous to set the size to 32 meshes or less, preferably 48 meshes or less. Next, preferred embodiments of the method of the present invention will be described. These are merely for illustrating the method of the invention, and the invention is not limited to these examples. The taste improvement effect of potassium chloride was determined by conducting a taste panel test conducted by 10 judges on a salting agent mixed with 30% (by weight) sodium chloride. Comparative Example Method by Mixing Potassium chloride powder and magnesium chloride powder were mixed in various relative proportions to a certain amount (30% by weight of the total) of sodium chloride, and the mixture was stirred to prepare a salting agent. In order to judge the taste improvement effect related to the amount of magnesium chloride added, potassium chloride and magnesium chloride were used in the ratios shown in Table 1.

[Table] A taste panel test was conducted for the 8 types of mixtures obtained to improve the residual taste of potassium chloride.
The results were as shown in Table 2.

【table】

[Table] Example 1 Coating method A salting agent having the composition shown in the following table was prepared by a coating method. That is, first, a predetermined amount of magnesium chloride was dissolved in water, and this was sprinkled on potassium chloride crystals, and then dried at 60° C. to coat the surface of the potassium chloride crystals with magnesium chloride. Next, this dried product was mixed with a predetermined amount of sodium chloride crystals.

[Table] A panel test was conducted on the obtained salt flavoring agent in the same manner as in the comparative example. The results were as shown in the table below.

[Table] Example 2 In this example, the influence of the size of potassium chloride crystal particles on taste improvement when using a coating method was investigated. Various grain sizes, i.e. less than 48 mesh, 48 to 32 mesh, 32 to 20 mesh,
Potassium chloride crystals having 20 to 12 meshes were prepared and coated with magnesium chloride in the same manner as in Example 1. The obtained dried product was mixed with sodium chloride to prepare a salting agent. The composition of this salting agent is as follows. Sodium chloride 30.0% Potassium chloride 69.5% Magnesium chloride 0.5% The above salting agent was subjected to a panel test in the same manner as in the comparative example. The results are shown in the table below.

[Table] As a result, it can be seen that the optimum potassium chloride crystal particles are 32 mesh or less. The present invention has been described in detail with respect to specific examples thereof, but
It goes without saying that the invention is not limited to this particular embodiment, and that many changes and modifications may be made without departing from the spirit of the invention. for example,
The amount of sodium chloride as a salting agent is set at 30% in the above example, but it can be increased or decreased as necessary.

Claims (1)

[Claims] 1. A method for improving the taste of potassium chloride by adding magnesium chloride to potassium chloride, the method comprising coating powdered potassium chloride with magnesium chloride. Law. 2. In the method described in claim 1,
The weight ratio of magnesium chloride added as a coating to potassium chloride powder is 1:
A method for improving the taste of potassium chloride, the ratio being 0.003 to 1:0.015, preferably 1:0.007 to 1:0.01. 3. In the method according to claim 1 or 2, the crystal grain size of the potassium chloride powder is
A method for improving the taste of potassium chloride, wherein the potassium chloride content is 32 mesh units or less, preferably 48 mesh units or less.