Low-sodium flavored condiment

Abstract

The invention relates to a flavored, low-sodium condiment with improved organoleptic properties, enabling a healthier diet. The low-sodium condiment comprises, or essentially consists of, a mixture of sodium chloride (salt), hydrated calcium sulfate (CaSO4*2H2O), and optionally hydrated magnesium sulfate (MgSO4*7H2O), combined with at least one aromatic organic compound. The invention also relates to the use of the condiment in the food industry, a method for flavoring foods using said condiment, and a method for manufacturing said condiment.

Description

Scope of the invention

[0001] The invention relates generally to a low-sodium mineral composition comprising aromatic compounds, selected from aromatic herbs, which, when used as a condiment for various foods, allows for a healthier and tastier diet.

[0002] In particular, the invention relates to a low-sodium flavoured condiment in the food industry or its direct use by the consumer. Previous art

[0003] Numerous scientific studies have demonstrated a correlation between excessive salt (NaCl) consumption and cardiovascular diseases, which are a major public health issue today. Despite efforts to reduce the average daily salt intake of the French population, at around 7g per day, it is still well above the World Health Organization's recommendation of 5g per day.

[0004] This overconsumption of salt is mainly due to changes in eating habits such as the shift away from traditional cooking towards faster and more industrialized cooking: frequenting fast food restaurants, consuming ready-made meals, etc.

[0005] To reduce the risks associated with excessive salt consumption, it has been proposed to decrease daily salt (NaCl) intake, using, among other things, salt substitutes. These include salt substitutes that are low in sodium chloride but high in potassium.

[0006] To this end, the following has been proposed in the state of the art: The GB 2237720 standard describes a substitute salt containing, by weight of the final composition, 46.6% NaCl, 6.5% MgCl2, 2.8% MgSO4, 2.2% CaSO4, 41.5% KCl, 0.10% MgBr2, and 0.2% CaCO3, or the commercial composition comprising 33.3% NaCl + 66.6% KCl. However, finding a substitute salt is difficult. It requires finding compounds that best compensate for the flavor deficit caused by the low proportion of sodium chloride, while maintaining the technical functions of salt in the food industry.

[0007] It has been observed that salt substitute compositions from earlier art have limited flavor qualities and fail to match the saltiness of real salt. Typically, these compositions exhibit "false tastes," such as bitterness, which alter the taste of salt.

[0008] In patent FR1253735, the applicant determined that a mixture of particular quantities of NaCl, KCl, MgSO4 and CaSO4 could make it possible to resolve, in whole or in part, this off-taste problem.

[0009] Another way to reduce salt consumption is to offer aromatic salty condiments, the flavorings compensating for the reduced saltiness. However, combining salt substitutes, such as chlorides and sulfates, with aromatic organic compounds results in largely unpredictable organoleptic properties. Indeed, potassium chloride is generally perceived as having an unpleasant taste. Calcium sulfate has a very astringent taste, and magnesium sulfate a very bitter and pungent taste.

[0010] We therefore wish to be able to offer a condiment combining the perception of a salty taste (and / or taste enhancer) with that of one or more aromatic compounds and which includes, by weight, a very small amount of salt associated with satisfactory organoleptic qualities where the taste of salt, present, does not dominate the aroma. Description of the invention

[0011] The invention relates to a condiment comprising, or consisting essentially of, a mixture of sodium chloride (salt), hydrated calcium sulfate (CaSO4*2H2O), and optionally hydrated magnesium sulfate (MgSO4*7H2O), associated with at least one aromatic organic compound selected from the group consisting of aromatic herbs.

[0012] The invention relates to a flavored, low-sodium condiment, preferably solid, comprising, or essentially consisting of, a mixture: 19% to 34% by weight of NaCl; 32% to 65% by weight of either CaSO4*2H2O or a mixture of CaSO4*2H2O and MgSO4*7H2O; and 1% to 15% by weight of an aromatic organic compound, said compound being chosen from the group consisting of aromatic herbs.

[0013] The proportions of these compounds are given in relation to the total weight of the condiment.

[0014] The terms "calcium sulfate" and "magnesium sulfate" are the terms used in the food condiment industry to designate certain hydrated forms of these crystalline compounds. The term "calcium sulfate" refers to a dihydrate structure with the formula CaSO₄·2H₂O. The term "magnesium sulfate" refers to the heptahydrate structure MgSO₄·7H₂O. In this application, the terms calcium sulfate and magnesium sulfate specifically refer to the aforementioned hydrated forms.

[0015] The condiment may consist essentially of calcium sulfate as its sulfate(s), or alternatively, a portion of the calcium sulfate may be replaced by magnesium sulfate. Thus, in this case, the condiment according to the invention comprises, or is essentially constituted by: from 19% to 32% by weight of NaCl; from 32% to 53% by weight of CaSO4*2H2O; from 1% to 12% by weight of MgSO4*7H2O; and from 2% to 14% by weight of an aromatic organic compound.

[0016] The proportions of these compounds are given in relation to the total weight of the condiment.

[0017] The term "condiment" refers to a product intended for seasoning, which enhances the flavor of food. The condiment according to the invention is a mineral and aromatic composition intended for such use. However, a mineral and aromatic composition having the described formulation is also an object of the invention, regardless of its use.

[0018] By "low sodium," we mean that the proportion of salt (or NaCl) in the condiment is less than or equal to 35% of the total weight of the composition, preferably less than or equal to 33%, and even more preferably less than or equal to 30%. The salt is preferably of marine origin. Very fine salt (grain size less than 250 µm), fine salt (grain size ranging from 160 µm to 900 µm), or larger grains (1.25 to 2 mm, "coarse salt") may be used.

[0019] A composition comprising 30% by weight of NaCl, 60% by weight of CaSO₄·2H₂O (or 50% CaSO₄·2H₂O and 10% MgSO₄·7H₂O), and 10% aromatic herbs constitutes a condiment exhibiting particularly good organoleptic properties and a pleasing visual appearance (in particular, the absence of a "dust cloud" effect). According to one embodiment of the invention, these proportions may vary by plus or minus 5%, preferably plus or minus 3%, by weight relative to the total weight of the composition.

[0020] A particularly advantageous feature is that the grain size (granulometry) can be specifically chosen to enhance the condiment's organoleptic properties. For example, the salt can be a blend of very fine and coarse salt. The very fine salt increases the saltiness, while the coarse salt enhances the perceived saltiness. The result is a synergy that improves the salty sensation compared to using regular fine salt. Thus, the salt is typically composed of approximately half very fine salt grains, with a grain size of less than 250 µm, and half coarse salt, with a grain size ranging from 1.25 to 2 mm. This proportion of very fine salt to coarse salt is given by weight.

[0021] This proportion can vary by about 10% without significantly altering the beneficial effect of this combination.

[0022] The condiment is advantageously in a general solid form of granules, powders, flakes, or a mixture of such forms. This presentation allows, in particular, the seasoning of food and other culinary preparations by sprinkling. According to an optional feature of the invention, the condiment is essentially in the form of particles. More particularly, at least 50% by total weight of the condiment is in the form of particles with a particle size between 0.1 and 6 mm in diameter, preferably between 0.1 and 3 mm in diameter, and advantageously between 0.1 and 2 mm in diameter.

[0023] Preferably, calcium sulfate (CaSO₄·2H₂O) is present in the condiment in proportions of 60% ± 5% by weight in a condiment without magnesium sulfate, and in proportions of 50% ± 3% by weight, preferably ± 2%, when the condiment includes magnesium sulfate. These proportions are given relative to the total weight of the condiment.

[0024] Magnesium sulfate (MgSO4*7H2O) may be present in proportions of approximately 10% ± 2% by weight, preferably ± 1%. These proportions are given in relation to the total weight of the condiment.

[0025] Sulfates are advantageously in the form of powders and granules whose size can vary between 160 µm and 800 µm. According to a particular aspect of the invention, these sulfates are of marine origin.

[0026] The aromatic organic compound is a solid compound of plant origin chosen from the group consisting of aromatic herbs, and is specifically sourced from organic farming. The organic compound may be chosen from the group consisting of: garlic, wild garlic ( Allium ursinum ) ,dill, dill seed, angelica, anise, star anise, basil, cinnamon, cardamom, caraway, celery seed, chervil, chili, chives, lemongrass, coriander, cumin, black cumin, turmeric, curry powder, shallot, tarragon, fennel, fennel seed, fenugreek, clove, ginger, bay leaf, lovage, marjoram, mint, peppermint, lemon balm, St. John's wort, mustard, myrtle, nutmeg, onion, oregano, sorrel, paprika, parsley, chili pepper, salad burnet, pepper, black pepper, grey pepper, green pepper, white pepper, red pepper, pink peppercorn, chili pepper, the Cayenne pepper, allspice, rosemary, saffron, savory, sage, tamarind, thyme and mixtures thereof.

[0027] Preferably, it is a compound chosen from the group consisting of garlic, wild garlic, basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, black cumin, turmeric, curry powder, shallot, tarragon, fennel, fennel seed, fenugreek, clove, bay leaf, lovage, marjoram, mint, peppermint, mustard, nutmeg, onion, oregano, paprika, parsley, chili pepper, black pepper, grey pepper, green pepper, white pepper, red pepper, pink peppercorn, chili pepper, cayenne pepper, allspice, rosemary, saffron, savory, sage, tamarind, thyme and mixtures thereof.

[0028] Preferably it is a compound chosen from the group of aromatic herbs, such as basil, chervil, chives, coriander, tarragon, bay leaf, lovage, marjoram, mint, peppermint, parsley, rosemary, savory, sage, thyme and mixtures thereof.

[0029] The aromatic organic compound can be a mixture of more than two organic compounds, preferably more than two aromatic herbs (i.e., 3, 4, 5, etc.). Achieving an acceptable aromatic flavor in a low-sodium condiment can be challenging. A mixture of tarragon, savory, sage, and thyme is particularly well-suited for obtaining a pleasant salty taste that neither neutralizes nor overpowers the flavor of the aromatic herbs. These compounds were used in roughly equal proportions, for example, 2.5% by weight relative to the total weight of the condiment for each of the four herbs.

[0030] The aromatic organic compound is preferably used dry or dried so as not to dissolve the mineral ingredients of the composition.

[0031] It is particularly advantageous to use this aromatic compound(s) in powder or flake form. Indeed, such a mixture allows the condiment according to the invention to maintain a pleasing visual appearance by minimizing separation in the container (e.g., salt shaker) and producing little dust during use (sprinkle on food). A relative weight ratio of 1:1 between the powder and flakes shows particularly positive results. Thus, the aromatic organic compound may comprise at least one-third, preferably one-half, or at least one-half, of its weight relative to the total weight of the aromatic compound (which is preferably an aromatic herb or a mixture thereof), in the form of particles larger than 800 µm, preferably larger than 1 mm, advantageously from 1 to 3 mm. The aromatic organic compound is preferably dried or dehydrated.

[0032] Unexpectedly and unpredictably, the presence of an aromatic compound in the form described above makes it possible to avoid using an anti-caking agent or a flow agent in the condiment according to the invention.

[0033] By "anti-caking agents" we mean substances used to prevent the agglomeration of salt crystals, and thus prevent clumping.

[0034] For example, anti-caking agents are chosen from the group consisting of sodium ferrocyanide (Na4Fe(CN)6), potassium ferrocyanide (K4Fe(CN)6), and calcium ferrocyanide (Ca2Fe(CN)6).

[0035] By "flowability agents" we mean agents that improve the flowability of salts, whether to facilitate their exit from the holes of a salt shaker or to facilitate their use on an industrial machine.

[0036] For example, flowable agents are chosen from the group consisting of calcium carbonates (CaCO3 / Ca(HCO3)2), sodium carbonates (Na2CO3 / NaHCO3), magnesium carbonates (MgCO3 / 4MgCO3Mg(OH)2), magnesium oxide (MgO) and silicon dioxide (SiO2, nH2O).

[0037] A person skilled in the art can unambiguously determine which compounds in a salt composition are either anti-caking agents or flowability agents.

[0038] According to another aspect of the invention, and if necessary, the condiment may include an additive (a compound that does not substantially alter the taste), that is to say, for example, an iodine compound (potassium iodide, sodium iodide, sodium iodate, or potassium iodate), an anti-caking agent, a flow agent, potassium fluoride, and sodium nitrite, alone or in mixtures. The condiment is then an additive-enhanced condiment.

[0039] The quantity of additive to be used can be the quantum satis (sufficient and necessary quantity). Generally, this quantity is regulated and is less than or equal to 1.5% of the total weight of the condiment with additive(s). According to an optional feature of the invention, the total quantity of additive(s) is less than 1.5% by total weight of the salt substitute with additive.

[0040] Preferably, these additives are used from 0.0005% to 1%, preferably from 0.01% to 0.5% by total weight of the salt substitute with additive.

[0041] According to another variant of the invention, the additives are conventionally made up of the specific chemical compounds mentioned above, to the exclusion of other compounds.

[0042] None of these additives are mandatory. They are all optional in the composition. According to a particular preferred aspect of the invention, the condiment according to the invention does not contain potassium chloride (KCl), except possibly in trace amounts.

[0043] The invention relates not only to the condiment and / or the low-sodium composition described as such, but also to its use in the culinary field and the food industry, as well as to a method of flavoring a food comprising the addition of such a condiment to said food.

[0044] The invention also relates to the manufacture of the condiment. This manufacture is simple and can be carried out by simply mechanically mixing its components until a mixture of homogeneously distributed particles, granules, or pellets is obtained (visual verification). According to a preferred method, a small amount of water (for example, 0.5 to 1% of the total weight of the condiment) can be added to the solid mixture, which helps to bind the finest grains to others and limits the "dust cloud" effect when using the condiment. It should be noted, however, that a significant reduction in the "dust cloud" phenomenon has been observed independently of the use of water simply by using the aromatic herbs described above.

[0045] Adding more than 1% by weight of water to the condiment to fix dust is also considered, but in this case an additional drying step must be considered.

[0046] One aspect of the invention relates to a method for manufacturing the condiment described in this application, which is obtained by mechanically mixing the components of the condiment until a homogeneous mixture is obtained. Preferably, the method includes a subsequent or simultaneous step of adding a small amount of liquid, such as water, to the mixture, in a proportion that may be, for example, 0.5 to 1% of the total weight of the condiment.

[0047] The invention will be better understood by reading the description that follows, given only as an example.

[0048] There figure 1 presents in diagram form the results of the comparative test carried out in example 1. Example 1

[0049] 40 g of a low-sodium mineral composition according to the invention for use as a condiment was prepared as follows: Weighing into a 12g sachet of NaCl salt, weighing into the same sachet 20g of CaSO4 *2H2O, weighing into the same sachet 4g of MgSO4 *7H2O, manually mixing all these minerals in the sachet, adding to the sachet 1g of powdered sage and 1g of powdered savory, adding to the sachet 1g of flaked thyme and 1g of flaked tarragon. Final manual mixing.

[0050] The minerals used are in powder form.

[0051] NaCl powder consists of a mixture of 6 g of very fine salt (grain size less than 250 µm) and 6 g of coarse salt with crystal sizes ranging from 1.25 to 2 mm.

[0052] Calcium and magnesium sulfates are in the form of a fine powder, i.e., one that passes through an 800 µm sieve. The grain size of such a powder is essentially between 160 and 800 µm.

[0053] These minerals are manufactured by the company that filed the trademark, the Compagnie des Salins du Midi et des Salines de l'Est, and are of marine origin. However, these minerals are food additives that can be readily obtained in this sector.

[0054] Aromatic herbs are dried herbs from organic farming. Sage powder has a particle size of less than 800 µm at 95% by weight. Savory powder has a particle size of less than 500 µm at 90% by weight. Thyme leaf flakes are 1 to 3 mm in size, and tarragon flakes are approximately 3 mm in size.

[0055] It was observed that the resulting condiment contained very little dust, had a homogeneous appearance and good flowability, even though no additives were used. Comparative Test

[0056] To highlight the organoleptic qualities of the composition in Example 1, a second composition containing only sodium chloride and herbs was prepared. This composition includes 10% by weight of a mixture of herbs identical to that of Example 1. The mineral component constitutes 90% by weight of the composition and consists only of fine salt (NaCl) with crystals ranging in size from 200 to 500 µm.

[0057] The following taste test was conducted as follows: 7 people participated in the test. Hard-boiled eggs and raw tomatoes served as flavorings for the condiment. Condiments 1 and 2 were presented in traditional salt shakers, and the testers used them as usual. The tests were conducted blind, meaning that the testers had no information to distinguish the low-sodium condiment from the one containing pure salt (NaCl).

[0058] Following the tasting, the 7 testers completed questionnaires. Graphs 1 and 2 of the Figure 1 The results of these questionnaires are presented in tabular form. The flavor of the herbs in the blend achieves a perfect balance, which is one of the desired technical effects, making it a particularly appealing low-sodium condiment.

Claims

1. Solid, flavored, low-sodium condiment, comprising, or consisting substantially of, a mixture: - having 19% to 34% by weight of NaCl; - having 32% to 65% by weight either of CaSO4*2H2O or of a mixture of CaSO4*2H2O and MgSO4*7H2O; and - having 1% to 15% by weight of an organic aromatic compound, said compound being selected from the group consisting of aromatic herbs; the proportions of the compounds in the mixture being given relative to the total weight of said condiment.

2. Low-sodium condiment according to claim 1, said condiment comprising, or consisting substantially of, a mixture: - having 19% to 32% by weight of NaCl; - having 32% to 53% by weight of CaSO4*2H2O; - having 1% to 12% by weight of MgSO4*7H2O; and - having 2% to 14% by weight of an organic aromatic compound; the proportions of the compounds in the mixture being given relative to the total weight of said condiment.

3. Low-sodium condiment according to either claim 1 or claim 2, wherein said NaCl is half in the form of very fine grains of salt, the grain size of which is less than 250 µm, and half in the form of coarse salt, the grain size of which ranges from 1.25 to 2 mm, this relative proportion of said very fine salt and said coarse salt being by weight.

4. Low-sodium condiment according to any of claims 1 to 3, wherein said organic aromatic compound is selected from the group consisting of basil, chervil, chives, cilantro, tarragon, bay leaf, lovage, marjoram, mint, peppermint, parsley, rosemary, savory, sage, thyme, and mixtures thereof.

5. Low-sodium condiment according to claim 4, wherein said organic aromatic compound is a mixture of sage, savory, thyme, and tarragon.

6. Low-sodium condiment according to any of claims 1 to 5, wherein at least one third, preferably half or at least half, of the weight of said organic aromatic compound relative to the total weight of said organic aromatic compound is in the form of particles of which the size is greater than 800 µm, preferably greater than 1 mm, advantageously from 1 to 3 mm.

7. Low-sodium condiment according to claim 6, wherein said condiment does not comprise anti-caking agent or flow agent.

8. Low-sodium condiment according to any of claims 1 to 7, wherein said condiment does not contain potassium chloride.

9. Use of a mixture comprising, or consisting substantially of, a mixture: - having 19% to 34% by weight of NaCl; - having 32% to 65% by weight either of CaSO4*2H2O or of a mixture of CaSO4*2H2O and MgSO4*7H2O; and - having 1% to 15% by weight of an organic aromatic compound, said compound being selected from the group consisting of aromatic herbs, the proportions of these compounds being given relative to the total weight of said condiment, in the culinary field and the food industry.

10. Method of flavoring a food, said method comprising adding the low-sodium condiment described in claims 1 to 8 to said food.

11. Method of producing a condiment as described in any of claims 1 to 8, said method comprising mechanically mixing said components until a homogeneous mixture is obtained, and preferably comprising a subsequent or simultaneous step of adding water to the mixture in a proportion of 0.5 to 1% of the total weight of the condiment.