JPH0616688B2 - Salt substitute - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to salt substitutes. Particularly, it relates to a salt substitute which has a low Na ion content and is excellent as a seasoning substitute for salt.

[Prior Art] In recent years, for health reasons such as prevention of hypertension and heart disease, there is a tendency to refrain from ingesting sodium chloride, particularly sodium ions contained therein. However, the salty taste of salt remains one of the important tastes. Therefore, it is desired to develop a salt substitute having a low sodium ion content and salty taste equal to or higher than that of salt.

Traditionally such a salt substitute is potassium chloride. However, this has a strong bitterness / astringency and is not suitable as a seasoning.

Therefore, JP-A-59-210996 proposes to add an acid such as an amino acid or an organic acid. However, it still does not sufficiently mask the bitterness and astringency.

As another salt substitute, one based on milk mineral (Japanese Patent Application Laid-Open No. 63-141561) or one based on whey mineral (Japanese Patent Application Laid-Open No. 1-191643).
Issue gazette) etc. However, all of them have a problem that they smell like milk and are difficult to apply to various foods.

Further, the present inventors have previously shown that seaweed minerals are excellent as salt substitutes (Japanese Patent Application No. 2-120787).
issue).

[Problems to be Solved by the Invention] The present invention is a further development of the invention of Japanese Patent Application No. 2-120787, in which the sodium ion content is low and the salty taste is equal to or higher than that of salt, and the bitterness, astringency, and offensive odor are present. The aim is to provide a salt substitute that does not have the like.

[Means for Solving the Problems] In order to achieve the above object, it was found that the combined use of a seaweed mineral and an appropriate acid and / or its salt would bring about excellent results, and the present invention has been accomplished.

That is, the present invention is a seaweed mineral obtained by subjecting a seaweed ash having a whiteness of hunter of 30 or more to water extraction under an extraction condition of pH 5 to 14 and concentrating or drying the water extract, and a food additive. Provided is a salt substitute containing an acid and / or a salt thereof, and a salt substitute further containing one or more compounds of potassium chloride, a protein-related compound, a nucleic acid-related compound, and a saccharide.

The seaweed mineral is essentially the above-mentioned Japanese Patent Application No. 2-12078.
It may be produced according to the production method described in No. 7.

Seaweed species used as raw materials for seaweed minerals are seaweed,
Examples include arame, root kelp, Honda straw, Asco film, hijiki, tsunomata, giraffe and Lessonia. In the present invention, the use part of the seaweed is not particularly limited, and an unused part which has been conventionally discarded can also be used. That is, for example, the sprout portion of wakame, the midrib and the upper part of the leaf, the root of arame, and the temporary root of kelp can be used, which is very economical. As a raw material, these dried products, specifically, those having a water content of about 3 to 15% are preferable.

In the method for producing a seaweed mineral, first, the dried product of the seaweed is burnt and ashed. The calcination has a hunter whiteness of 30.
Do as above. When the Hunter whiteness is less than 30, the obtained seaweed mineral has an offensive odor, which is not preferable. The firing conditions such that the hunter whiteness is 30 or more depend on the weight of the dried seaweed product to be treated, but are preferably 400 to 600 ° C. for 2 to 6 hours.

Examples of the baking machine used include an electric furnace, a combustion furnace, and a roasting machine.

Then, the obtained ash is subjected to a water extraction operation. Examples of the extraction solvent include deionized water, distilled water, tap water, acidic water such as organic acids (eg citric acid, succinic acid) and inorganic acids (eg hydrochloric acid). The amount of extraction solvent is not particularly limited, but for example, 4 to 2 per 1 part of ash.
It is 0. The extraction method may be an ordinary method, and examples thereof include a dipping method. In the case of the dipping method, it may be hot dipping or cold dipping, but generally it is preferably carried out at 10 to 40 ° C. for 1 to 24 hours. Further, it is preferable to perform stirring and the like during the immersion.

Generally, as the above extraction progresses, the extract gradually becomes more alkaline (because the extracted minerals are generally alkaline). However, in the present invention, the pH of the extract is always 5 to 14, preferably 5 during the extraction operation.
Set in the range of ~ 8. If the pH is less than 5, Ca, Mg, Fe, Z
Minerals such as n are excessively extracted, and when they are made into mineral water or when they are pulverized and redissolved, a precipitate is generated, which becomes cloudy, which is not preferable. The pH can be adjusted with the above-mentioned organic acid, inorganic acid or the like.

Then, the water extract is separated from the solid matter by a known method such as filtration or centrifugation. The resulting aqueous extract is generally transparent or slightly brown. That is, for example, 40 ml of distilled water was added to 10 g of the ash, and the absorption value ΔO. D. (Measurement wavelength 50
0 nm, water as a control) is generally below 0.1. In addition, 100 μl of this extract was used as a thin layer plate (silica gel 60F-2
54) and developed with a developing solvent (butanol: acetic acid: water = 4: 1: 5), Rf values of about 0.4 and 0.7.
There are no spots in the area.

Then, the water extract is concentrated or dried to obtain seaweed minerals. The concentration method may be an ordinary method, for example, vacuum concentration, direct flame evaporation concentration, membrane concentration and the like. The degree of concentration is not particularly limited and may be appropriately selected. Also, the drying method may be an ordinary method, for example, reduced pressure drying, spray drying, thin film vacuum drying, open flame drying, atmospheric pressure drying and the like. The dried product may be appropriately subjected to processing such as crushing.

The salt substitute of the present invention is characterized by further containing acids for food additives and / or salts thereof in order to reduce bitterness. Acids for food additives include organic acids, inorganic acids,
And acidic foods. Specific examples of the organic acid include citric acid, succinic acid, malic acid, ascorbic acid, tartaric acid, lactic acid, fumaric acid and amino acid. Examples of amino acids include glycine, glutamic acid, and alanine. Examples of the inorganic acid include hydrochloric acid and phosphoric acid. Examples of acidic foods include lemon juice and mandarin orange juice.

Examples of salts of the above acids include alkali metal salts and alkaline earth metal salts. Specific examples include sodium citrate, potassium citrate, sodium glutamate, sodium malate, sodium succinate, sodium lactate, calcium chloride, sodium chloride and the like.

You may use 1 or more types of said acid for food additives and this salt.

In the salt substitute of the present invention, one or more compounds selected from potassium chloride, protein-related compounds, nucleic acid-related compounds and saccharides (hereinafter, simply referred to as “compound (A)” in order to obtain a bitter taste. Is present).

The protein-related compound includes the protein itself and compounds derived therefrom (for example, protein hydrolysates) and the like. Examples of the protein include casein, whey, soybean protein and the like. Examples of protein hydrolysates include the above-mentioned amino acids, oligopeptides (specifically glycylalanine, glutathione, carnosine, etc.), polypeptides (specifically plant protein hydrolysates, casein hydrolysates (seasoning), etc.) ) Is mentioned.

Nucleic acid-related compounds include compounds derived from nucleic acids (eg, nucleic acid hydrolysates) and the like. Specific examples of the nucleic acid hydrolyzate include nucleotides (eg, adenosine triphosphate (ATP), inosine acid) and the like.

As sugars, monosaccharides, polysaccharides and sweet extracts can be used. Examples of monosaccharides include pentose, hexose, sorbitol and the like. As a polysaccharide,
Examples include fructose and saccharose. Examples of the sweet extract include licorice extract (glycyrrhizin) and the like.

Others In addition to the salt substitute of the present invention, those normally added to foods and the like as additives, such as excipients, sweeteners, bulking agents, flavors, colorants, corrigents and quality improving agents, are added. May be.

In the composition of the salt substitute of the present invention, the seaweed mineral is 2
0-99.9% by weight, especially 70-90% by weight, the content of acids and salts thereof for food additives is 0.1-60% by weight, especially 0.5
To 20% by weight, and compound (A) is 0 to 70% by weight, especially
0.1 to 20% by weight is preferable.

The salt substitute of the present invention is prepared by mixing seaweed minerals, acids for food additives and / or salts thereof, and compound (A) as an additive. The mixing order is not particularly limited, but for example, acids for food additives and / or salts thereof and compound (A) are generally added to a water extract immediately before concentration or drying in a seaweed mineral production process. Is. However, it is preferable to mix the nucleic acid and the saccharide in the final stage as much as possible from the viewpoint of thermal decomposability (if used) or operability in production.

The salt substitute of the present invention obtained as described above generally has a ratio of contained sodium to contained potassium (Na / K) of
It will be 0.3 to 2.0. If Na / K is less than 0.3, the bitterness of potassium ions cannot be sufficiently masked. If it exceeds 2.0, the effect of the present invention (salt substitute) cannot be obtained. However, if necessary, add sodium chloride or potassium chloride to add Na /
You may adjust so that K may be in the said range.

EFFECTS OF THE INVENTION The salt substitute of the present invention has a low sodium ion content and is therefore suitable for prevention of hypertension, heart disease and the like.

In addition, the salt substitute of the present invention is excellent as a salt substitute alternative seasoning because it has a salty taste equal to or higher than that of salt and does not have bitterness, astringency, and an offensive odor.

[Examples] The present invention will be described in more detail with reference to the following examples.

Preparation of Seaweed Minerals (Preparation Example 1) Wakame sprouts harvested in Nishitan Town (Awaji Island) were dried in the sun (water content 12%), and 1 kg of this dried product was stored in an electric furnace (Yamato Scientific Co., Ltd. DDR-). 22) and baked at 500 ° C. for 3 hours. At this time, the whiteness of the ash product was 32.1. Add 4 parts by weight of distilled water to 1 part by weight of this ash, and add 2
After shaking at 5 ° C. for 1 hour, it was filtered through No. 1 filter paper to obtain an extract. The absorption value ΔO. D. (Measurement wavelength: 500 nm, water as control) was 0.022. In addition, 100 μ of this extract was used as a thin layer plate (Zikagel 60).
F-254) and spotted with a developing solvent (butanol: acetic acid: water = 4: 1: 5), no spots were observed at Rf values of about 0.4 and 0.7. The above extraction operation was repeated for the residue, the obtained extract was combined with the first extract, the pH was adjusted to 7.0 with hydrochloric acid, and the mixture was concentrated under reduced pressure to about 1/10 volume with an evaporator. The concentrated solution was boiled in an evaporator to precipitate a salt, which was further dried at 150 ° C. overnight, and finally pulverized with a pulverizer to obtain a powdery seaweed mineral.

Preparation of Salt Substitutes (Examples 1 to 6 and Comparative Examples 1 to 4) To 1000 parts by weight of deionized water, the respective formulation components having the composition shown in Table 1 were added and mixed by stirring to prepare an aqueous solution of each salt substitute and a saline solution. Was prepared. The sodium content and potassium content in 100 cc of each of the obtained aqueous solutions were measured with a Hitachi Z-6100 type polarized Zeeman atomic absorption spectrophotometer, and the results are shown in Table 1 (however, for Comparative Examples 2 and 4). Indicates the calculated value).

Saltiness / Bitterness / Squaryness Test A comparative sensory evaluation was conducted by 14 panelists on the basis of the saltiness / bitterness / squaryness of the saline solution of Comparative Example 4. Table 1 shows the number of people who felt that each taste was stronger, weaker, or equivalent to those of the saline solution of Comparative Example 4 (note that "strong horniness" means sharp saltiness, "Weak and horny" means that it is round and salty.)

As is clear from Table 1, since seaweed minerals themselves have little bitterness / cornerness and a low Na / K ratio, a salt substitute prepared using them has a bitterness, a corner taste, and a Na / K ratio. It is an excellent alternative salt with low In particular, the salt substitute obtained by adding citric acid to seaweed minerals has a further increased salty taste and is equal to or higher than that of salt, but the bitterness is suppressed to a low level. By using this salt substitute, the intake of sodium ions can be cut by about 70%.

Claims (3)

[Claims] 1. A seaweed mineral obtained by subjecting a seaweed ash having a hunter whiteness of 30 or more to water extraction under pH 5 to 14 extraction conditions and concentrating or drying this water extract, and for food additives. A salt substitute containing an acid and / or a salt thereof. 2. A salt substitute according to claim 1, further comprising a compound selected from the group consisting of potassium chloride, protein-related compounds, nucleic acid-related compounds, and saccharides. 3. The ratio of sodium content to potassium content (Na
/ K) is 0.3 to 2.0, and the salt substitute according to claim 1 or 2.