Unlock instant, AI-driven research and patent intelligence for your innovation.

Salt-reduced soy sauce

A soy sauce and salt concentration technology, which is applied in phototherapy, radiotherapy, and equipment that compresses reflex points, can solve problems such as the influence of citrate taste, sugar alcohol masking, and off-flavor, and achieve enhanced soy sauce, reduced bitterness, and enhance the effect of salt

Inactive Publication Date: 2008-09-17
KAO CORP
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, there is a method of using potassium chloride as a salt substitute (Patent No. 2675254, Japanese Patent Publication No. 06-97972), but there are still problems of the influence of citrate used together on the taste and the masking of salt taste by sugar alcohol
In addition, a method of adding trehalose to salt-reduced soy sauce (JP-A No. 10-66540), a method of adding capsaicin (JP-A No. 2001-245627), a method of adding perilla leaf extract (JP-A No. 2002-165577) ) has the problem of off-flavors caused by the flavor of these additives

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Salt-reduced soy sauce
  • Salt-reduced soy sauce
  • Salt-reduced soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～11、26 and 27、 comparative example 1～24

[0028] (1) Preparation method of salt-reduced soy sauce

[0029] Commercially available thick soy sauce and rich soy sauce of organic whole soybeans (organic pelleted soybeans) were subjected to desalination treatment by electrodialysis equipment. Salt is added to reduced-salt soy sauce with a salt concentration as low as about 8w / w%, and the desalination process is repeated to increase the nitrogen concentration. Add 0, 4, and 7w / w% potassium chloride to the prepared salt-reduced soy sauce with various nitrogen concentrations, and further adjust the salt concentration to 9w / w% with salt and water to prepare the potassium chloride concentration and nitrogen concentration. Different reduced-salt soy sauces.

[0030] (2) Determination method of salt concentration

[0031] The concentration of table salt is obtained by measuring the concentration of sodium and converting it into the concentration of table salt. The sodium concentration can be measured by an atomic absorption p...

Embodiment 12～19

[0061] The salt-reduced soy sauce F96 parts by weight obtained by desalting the commercially available organic whole soybean soy sauce in Table 1 was mixed with 4 parts by weight of potassium chloride (Example 12). Add seasonings and sour flavorings in amounts shown in Table 2, and compare flavors with Example 12 before adding. As a result, as shown in Table 2, effects such as improvement of salty taste, reduction of bitterness, and improvement of soy sauce feeling were observed.

[0062]

Embodiment 20～25

[0064] Prepare salt-reduced soy sauce composed as shown in Table 3. Although the salt-reduced soy sauce obtained by adding various seasonings and sour flavorings has a salt concentration of 8.3 to 8.5 w / v%, the salt taste is stronger. In addition, bitterness was considerably suppressed, and the overall evaluation of soy sauce was further improved.

[0065]

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The salt-reduced soy sauce comprises <=9 wt.% of salt, 0.5-3.7 wt.% of potassium chloride and <=1.9 w / v% of nitrogen concentration.To provide salt-reduced soy sauce with sufficient salty taste in spite of its reduced salt concentration.

Description

technical field [0001] The present invention relates to reduced-salt soy sauces that have a salty taste despite having a low salt concentration. Background technique [0002] Soy sauce is widely used as a seasoning essential to various meals including Japanese meals. On the other hand, since excessive salt intake can negatively affect kidney disease, heart disease, and high blood pressure, all food and beverages are being reduced in salt, and liquid seasonings such as soy sauce are also recommended to reduce salt. Therefore, for example, the salt concentration of reduced-salt soy sauce is regulated to be 9 w / w% or less. [0003] In order to limit the intake of salt, it is desirable to use reduced-salt soy sauce. However, the salt-reduced soy sauce cannot fully feel the so-called salty taste due to the low salt concentration, and many people feel that it has no taste. Therefore, the use of reduced-salt soy sauce did not increase compared with the recommended limit on salt ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L1/22A23L27/50A23L27/00
CPCA61H23/006A61H39/04A61N5/0616A61N2005/0644A61N5/067
Inventor 石塚信辉濑尾阳子小堀纯
Owner KAO CORP