Seasoning composition, seasoning material, and process for producing foods using the same

Abstract

A seasoning composition comprising 100 pts.wt. of potassium chloride, 1.5 to 70 pts.wt. of histidine or salts thereof, 4 to 100 pts.wt. of lysine or salts thereof, 2 to 100 pts.wt. of sodium inosinate and / or sodium guanylate, 20 to 130 pts.wt. of lactic acid or salts thereof and 5 to 50 pts.wt. of phosphoric acid or salts thereof. Further, there is provided a seasoning material comprising 100 pts.wt. of seasoning composition mentioned above and 1 to 100 pts.wt. of seafood extract / livestock meet extract in solid form or powdery solid form. Still further, there is provided a process for producing food excelling in taste and having the content of salt reduced, as well as a seasoning composition excelling in taste characteristics, such as saltiness desirability, flavor thickness and flavor richness, and capable of reducing the content of salt, which process comprises carrying out seasoning with the use of the above seasoning composition or seasoning material.

Description

technical field [0001] The present invention relates to seasoning compositions and seasoning materials having excellent taste such as ideal saltiness, full-bodied and rich taste ("KOKUMI" taste) and capable of reducing salt (content), and to manufacturing A low-volume approach to food. Background technique [0002] Table salt is widely used as a basic condiment for food seasoning, but at the same time, excessive salt intake is known to have harmful effects on cardiovascular diseases such as high blood pressure and heart disease. The use of potassium chloride instead of table salt has been studied before, but a complete substitute for table salt has not yet been found due to the pungent bitter taste of potassium chloride. [0003] In order to solve the above problems, it has been reported that by making potassium chloride mixed with one or more of glutamate, amino acid and organic acid salts, nucleic acid taste-enhancing substances, high-intensity sweeteners such as glycyrrh...

AI Technical Summary

Problems solved by technology

However, the above-mentioned techniques are still insufficient for suppressing the above-mentioned unpleasant bitterness and astringency peculiar to potassium chloride

In addition, a method of obtaining a salt substitute by using histidine hydrochloride and / or lysine hydrochloride, nucleic acid, a sweetener component, and sodium citrate has also been reported (JP-A-57-163464) ; By mixing potassium chloride with organic acid calcium, glutamate or / and nucleotide salts to obtain the method of salt substitute composition (patent No. 1794303 bulletin); make sodium chloride and such as potassium chloride and magnesium sulfate The method of mixing inorganic salts, extracts, and organic acid salts (Japanese Unexamined Publication No. 5-328937 and Japanese Unexamined Publication No. 10-4917); the method of mixing sodium chloride with potassium chloride, sodium ascorbate and sodium gluconate ( Japanese Patent Laid-Open No. 9-507125, Japanese Patent Laid-Open No. 10-57003); etc., but the above-mentioned methods still do not suppress bitterness and astringency, and there is also a problem that unpleasant tastes such as sourness are produced in the method