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Taste-improving agent for potassium-chloride-containing foods and beverages and process for producing potassium-chloride-containing foods and beverages

A manufacturing method and technology of potassium chloride, which are applied in the field of taste improvers, can solve the problems of unsatisfactory taste such as bitterness and astringency of potassium chloride, and achieve good palatability

Inactive Publication Date: 2012-10-03
YAIZU SUISAN KAGAKU KOGYO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, potassium chloride has the problem of unsatisfactory tastes such as bitterness and astringency.

Method used

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  • Taste-improving agent for potassium-chloride-containing foods and beverages and process for producing potassium-chloride-containing foods and beverages
  • Taste-improving agent for potassium-chloride-containing foods and beverages and process for producing potassium-chloride-containing foods and beverages

Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0062] Manufacturing example 1 (preparation of seaweed hydrolyzate part 1)

[0063] Put 4000kg of water, 60kg of kelp micropowder (90 mass% of particles over 200 mesh), 60kg of wakame micropowder (over 60mesh but no more than 200mesh) into the tank, raise the water temperature to 85°C, and stir for 30 minutes . Next, the water temperature in the tank was lowered to 50° C., and then 2.5% by mass of the first cellulase (trade name: “cellulose Enzyme Y-2NC", produced by Yakult Pharmaceutical Co., Ltd.) and the second cellulase derived from Trichoderma viride (trade name: "Cellulase Onozuka12S", produced by Yakult Pharmaceutical Co., Ltd.). Then stir steadily and carry out enzymatic hydrolysis for 2 hours.

[0064] After enzymatic hydrolysis, raise the temperature of the water in the tank to 85°C to inactivate the enzyme within 10 minutes, then filter through a 154 μm (100 mesh) vibrating sieve to obtain seaweed enzymatic hydrolyzate as the filtrate. Thereafter, the water tempe...

manufacture example 2

[0065] Manufacturing Example 2 (Preparation of Salty Seasoning Part 1)

[0066] The savory savory was formulated at the addition levels shown in Table 1 below. That is, the powdered seaweed hydrolyzate obtained in Production Example 1 was mixed, and the raw materials were mixed to obtain the salty seasoning of Example 1. Moreover, instead of mixing the seaweed enzymatic hydrolyzate, sodium glutamate and sodium aspartate were mixed to obtain the salty seasoning of Comparative Example 1. Furthermore, the kelp extract powder was mixed instead of the seaweed enzymatic hydrolyzate, and the salty seasoning of Comparative Example 2 was obtained.

[0067] Table 1

[0068] Raw material (kg)

manufacture example 3

[0069] Production Example 3 (Preparation of Salty Seasoning Part 2)

[0070] The savory was formulated at the addition levels shown in Table 2 below. That is, the savory of Example 2 was obtained by adding fish peptide containing a basic amino acid and a basic peptide to the savory obtained in Example 1. Furthermore, fish peptide is made from bonito extract, and the basic amino acid adsorbed on the weakly acidic ion exchange resin (DIAIONWK-40, manufactured by Mitsubishi Chemical Co., Ltd.) is eluted with hydrochloric acid, then neutralized and powdered, and its composition is as follows: 80% salt, 4% anserine and 6% histidine as basic amino acids and basic peptides, 10% other ingredients.

[0071] Table 2

[0072] Raw material (kg)

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PUM

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Abstract

Provided is a taste-improving agent for potassium-chloride-containing foods and beverages that is capable of effectively improving the unfavorable taste typical of potassium chloride, such as bitterness and acridity, without negatively affecting the taste of such foods and beverages. Also provided is a process for producing highly-palatable potassium-chloride-containing foods and beverages having reduced bitterness and acridity of potassium chloride. The process involves the use of enzyme-decomposed seaweed, which is obtained by decomposing seaweed with an enzyme, in order to improve the taste of potassium-chloride-containing foods and beverages. The enzyme-decomposed seaweed is preferably a product obtained by decomposing seaweed with at least one type of enzyme selected from the group consisting of cellulase, glucanase, pectinase, alginate lyase, mannanase, and protease.

Description

technical field [0001] The present invention relates to a taste-improving agent for potassium chloride-containing food and drink and a method for producing the potassium chloride-containing food and drink. Background technique [0002] Salt is widely used for food preservation and seasoning, but excessive intake of salt is known to cause lifestyle-related diseases such as high blood pressure, heart disease, and cerebral hemorrhage. In recent years, the awareness of reducing the salt content in various processed foods has increased from the perspective of health. [0003] So-called salt-reduced food and beverages that reduce the amount of salt have reduced palatability due to lack of saltiness, and therefore various salt substitute ingredients have been studied for a long time. Among them, since potassium chloride has a salty taste and is more effective in promoting the excretion of sodium ions, it is often used as one of the representative ingredients to replace table salt,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/237A23L27/20A23L27/40
CPCA23V2002/00A23L1/221A23L1/22083A23L1/22091A23L1/237A23L2/52A23L27/10A23L27/40A23L27/86A23L27/88
Inventor 田形匡亮
Owner YAIZU SUISAN KAGAKU KOGYO CO LTD
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