Food composition having strengthened or enhanced saltiness and potassium chloride-containing composition having suppressed offensive taste
A composition and technology of potassium chloride, applied in the field of compositions containing potassium chloride and food compositions containing potassium chloride, can solve problems such as different flavors, and achieve the effect of suppressing peculiar smells
Inactive Publication Date: 2012-07-04
HOUSE FOOD IND CO LTD
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[0119] In the following experiments, L-glutamic acid, sodium glutamate, and sodium aspartate were obtained from Ajinomoto, and L-aspartic acid was obtained from Ajinomoto, USA. In addition, as D-glutamic acid and D-aspartic acid, what was obtained from Hiroshima Wako Corporation was used. In addition, "refined salt" obtained from Nippon Seawater Co., Ltd. was used for table salt, and "potassium chloride (granule)" obtained from Tomita Pharmaceutical Co., Ltd. was used for potassium chloride.
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Disclosed are a means for strengthening or enhancing the saltiness of sodium chloride contained in a food composition and a means for suppressing the offensive taste of a composition containing potassium chloride. A food composition containing sodium chloride the saltiness of which is strengthened or enhanced by adding potassium chloride together with acetic acid and / or lactic acid thereto. A composition containing potassium chloride the potassium-origin offensive taste of which is suppressed by adding at least one of glutamic acid and aspartic acid thereto.
Description
technical field [0001] The present invention provides a potassium chloride-containing food composition with reduced sodium chloride content and increased saltiness, and a potassium chloride-containing food composition with increased saltiness without increasing the amount of sodium chloride. [0002] The present invention also provides a potassium chloride-containing composition with suppressed odor. The composition of the present invention is useful as a food composition with reduced salt content. Background technique [0003] People are worried that excessive intake of sodium ions derived from common salt (sodium chloride, NaCl) will cause adverse effects such as hypertension, and thus low-salt foods that can reduce the salt content have been developed. Since low-salt foods that only reduce the salt content have a disadvantage in terms of saltiness, we have developed products that add potassium chloride (KCl) as a substitute for sodium chloride for the purpose of impartin...
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IPC IPC(8): A23L1/237A23L1/10A23L1/16A23L1/202A23L1/217A23L1/22A23L1/238A23L1/24A23L1/39A23L23/10A23L7/10A23L7/109A23L11/20A23L19/18A23L23/00A23L25/00A23L27/00A23L27/40A23L27/50A23L27/60
CPCA23L1/22091A23L1/228A23L1/164A23L1/237A23L1/22642A23L1/16A23L1/2375A23L1/182A23L1/221A23L7/109A23L7/117A23L7/196A23L27/88A23L27/10A23L27/2028A23L27/22A23L27/40A23L27/45A23L27/00A23L23/00A23L27/50A23L27/60
Inventor 岩畑慎一黑部史明
Owner HOUSE FOOD IND CO LTD
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