Producing method of high water content rice food product

Abstract

To provide a producing method of a high water content rice food product having desired taste and texture of cooked rice and rice cooking preparation for producing the high water content rice food product.SOLUTION: A producing method of a high water content rice food product includes a step of adding (1) protein and (2) organic acid salt selected from a group consisting of sodium gluconate, sodium lactate, sodium fumarate, sodium tartrate, sodium citrate, sodium acetate, and sodium ascorbate to raw rice. Rice cooking preparation for producing the high water content rice food product includes (1) and (2).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a high-moisture cooked rice food product having an improved texture. [Background technology]

[0002] Rice, the staple food of the Japanese, is a food that is high in calories and carbohydrates, which can cause obesity and diabetes. Cooking raw rice with an increased amount of water (hydration amount) produces cooked rice with a high water content (high-moisture rice). High-moisture rice provides a feeling of fullness even with a small number of rice grains, and is therefore expected to reduce the calories and carbohydrate intake per meal. However, this method has the problem that the cooked rice may become too soft or porridge-like, failing to achieve the desired flavor and texture of cooked rice (desirable hardness, desirable graininess, and desirable wateriness). There is a need for the development of a cooked rice food product that has the desired taste and texture of cooked rice, provides a feeling of fullness, and is expected to reduce calorie and carbohydrate intake.

[0003] Patent Document 1 discloses a method for cooking rice, which is characterized by adding egg white, potassium salt, and soybean polysaccharides and then cooking the rice. Patent Document 2 discloses a method for producing cooked rice or rice porridge with excellent texture, which is characterized by adding 0.1 to 10 parts by weight of edible protein alone or 0.1 to 10 parts by weight of edible protein and 0.01 to 5 parts by weight of an organic acid to 100 parts by weight of raw rice when cooking rice by conventional methods. However, no technology has been known to date that can produce high-moisture cooked rice foods that have the deliciousness and texture desired for cooked rice when cooked with a high amount of water (amount of water added that is greater than the usual amount of water added). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-14617 [Patent Document 2] Japanese Patent Application Publication No. 10-56989 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a method for producing a high-moisture cooked rice food product that has the deliciousness and texture desired for cooked rice, and a rice-cooking preparation for producing the high-moisture cooked rice food product. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to solve the above-mentioned problems and have found that by adding protein and a specific organic acid salt described below to raw rice and then cooking the rice, it is possible to produce a high-moisture cooked rice food product that has the deliciousness and texture desired for cooked rice, even when the rice is cooked with a high amount of water (amount of water added that is greater than the usual amount of water added). Based on this finding, the present inventors have conducted further extensive research and have completed the present invention.

[0007] That is, the present invention provides the following. [1] A method for producing cooked rice food, comprising the step of adding (1) protein and (2) an organic acid salt selected from the group consisting of sodium gluconate, sodium lactate, sodium fumarate, sodium tartrate, sodium citrate, sodium acetate, and sodium ascorbate to raw rice. [2] The method described in [1] above, wherein the protein is selected from the group consisting of soy protein, whey, chia seeds, and egg white. [3] The method according to [1] or [2] above, wherein the organic acid salt is selected from the group consisting of sodium gluconate, sodium lactate, sodium tartrate, sodium citrate, and sodium ascorbate. [4] The method according to any one of [1] to [3] above, wherein the protein is soy protein and / or chia seeds, and the organic acid salt is sodium gluconate. [5] The method according to any one of [1] to [4] above, wherein 1.1 to 1.8 times (more preferably 1.12 to 1.7 times, even more preferably 1.14 to 1.6 times, and still more preferably 1.2 to 1.5 times) the amount of water by weight specified in the rice cooker used is added to raw rice and cooked. [6] A high-moisture rice food product produced by the production method described in any one of [1] to [5] above. [7] A rice cooking preparation for producing a high-moisture rice food product, comprising (1) a protein and (2) an organic acid salt selected from the group consisting of sodium gluconate, sodium lactate, sodium fumarate, sodium tartrate, sodium citrate, sodium acetate, and sodium ascorbate. [Effects of the Invention]

[0008] According to the production method of the present invention, by adding protein and a specific organic acid salt (an organic acid salt selected from the group consisting of sodium gluconate, sodium lactate, sodium fumarate, sodium tartrate, sodium citrate, sodium acetate, and sodium ascorbate) to raw rice and cooking the rice, it is possible to produce a high-moisture cooked rice food product that has the deliciousness and texture desired for cooked rice, even when cooked with a high amount of water (amount of water added that is greater than the usual amount of water added). The high-moisture rice food obtained by the production method of the present invention provides a feeling of fullness even with a small number of rice grains, and is therefore expected to reduce the calorie and carbohydrate intake per meal. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. The method for producing cooked rice food of the present invention includes the step of adding (1) protein and (2) an organic acid salt selected from the group consisting of sodium gluconate, sodium lactate, sodium fumarate, sodium tartrate, sodium citrate, sodium acetate, and sodium ascorbate to raw rice.

[0010] In the production method of the present invention, the raw rice used as a raw material is not particularly limited in terms of rice variety or whether it has been polished or not, and examples include polished rice, brown rice, germinated brown rice, high-amylose rice, low-amylose rice, etc.

[0011] In the production method of the present invention, examples of the "(1) protein" to be added to raw rice include soy protein, whey, egg white, pea protein, chia seeds (e.g., white chia seeds), potato protein, rice protein, roasted rice protein, rapeseed protein, wheat protein, wheat albumin, fava bean protein, pumpkin protein, mung bean protein, oat protein, chickpea protein, and almond protein, with soy protein, whey, egg white, and chia seeds (e.g., white chia seeds) being preferred, and soy protein and chia seeds (e.g., white chia seeds) being more preferred. In the production method of the present invention, one type of protein can be used, or two or more types can be used in combination.

[0012] In the production method of the present invention, the amount of "(1) protein" added is, for example, 0.1 to 5 parts by weight, preferably 0.5 to 3 parts by weight, more preferably 0.8 to 2 parts by weight, and even more preferably 1 to 1.5 parts by weight, per 100 parts by weight of raw rice. When two or more proteins are used in combination, the amount of each component added may be within the above-mentioned range.

[0013] In the production method of the present invention, as "(2) an organic acid salt selected from the group consisting of sodium gluconate, sodium lactate, sodium fumarate, sodium tartrate, sodium citrate, sodium acetate, and sodium ascorbate" to be added to raw rice, sodium gluconate, sodium lactate, sodium tartrate, sodium citrate, and sodium ascorbate are preferred in that they do not adversely affect the taste. In the production method of the present invention, the organic acid salts can be used alone or in combination of two or more.

[0014] In the production method of the present invention, the amount of "(2) an organic acid salt selected from the group consisting of sodium gluconate, sodium lactate, sodium fumarate, sodium tartrate, sodium citrate, sodium acetate, and sodium ascorbate" added is, for example, 0.01 to 2 parts by weight, preferably 0.05 to 1 part by weight, more preferably 0.1 to 0.8 parts by weight, and even more preferably 0.3 to 0.7 parts by weight, relative to 100 parts by weight of raw rice. When two or more organic acid salts are used in combination, the amount of each component added may be within the above-mentioned range.

[0015] In the manufacturing method of the present invention, in order to obtain a high-moisture rice food product, the amount of water added to raw rice during cooking (also referred to as "amount of added water" in this specification) is greater than the usual amount of water added (which varies depending on the rice cooker as described below, but for example, approximately 120 to 165 parts by weight of water per 100 parts by weight of raw rice).

[0016] Generally, the amount of water normally added when cooking rice varies depending on the type of cooking appliance used (for example, electric rice cooker (e.g., IH (electromagnetic induction heating) rice cooker, pressure IH rice cooker, microcomputer rice cooker), gas rice cooker, IH heater and pot, gas stove and pot). In the manufacturing method of the present invention, to obtain a high-moisture cooked rice food product, water is added to raw rice in an amount that is preferably 1.10 to 1.80 times (more preferably 1.12 to 1.70 times, even more preferably 1.14 to 1.60 times, and even more preferably 1.20 to 1.50 times) the amount of water specified in the rice cooker used, and the rice is cooked. In this specification, the "amount of water specified for the rice cooker" refers to the amount of water to be added when cooking rice as specified in the product's instruction manual, etc., when using rice cookers such as commercially available electric rice cookers or gas rice cookers. When using rice cookers that do not come with instructions for cooking rice (for example, an induction heater and a pot, or a gas stove and a pot), it refers to the normal amount of water to be added for the rice cooking method using that appliance.

[0017] In the production method of the present invention, the amount of water to be added is preferably 165 parts by weight or more, more preferably 168 parts by weight or more, even more preferably 170 parts by weight or more, still more preferably 175 parts by weight or more, and particularly preferably 180 parts by weight or more, per 100 parts by weight of raw rice. In the production method of the present invention, the amount of water to be added is preferably 230 parts by weight or less, more preferably 225 parts by weight or less, even more preferably 220 parts by weight or less, still more preferably 210 parts by weight or less, and particularly preferably 205 parts by weight or less, per 100 parts by weight of raw rice. In the production method of the present invention, the amount of water to be added is preferably 165 to 230 parts by weight, more preferably 168 to 225 parts by weight, even more preferably 170 to 220 parts by weight, still more preferably 175 to 210 parts by weight, and particularly preferably 180 to 205 parts by weight, per 100 parts by weight of raw rice.

[0018] In the production method of the present invention, cooked rice food can be produced by cooking rice using a normal rice cooking method, except that the above-mentioned protein and specific organic acid salt are added to raw rice, preferably with the amount of water added being within the above-mentioned range.

[0019] In the production method of the present invention, the maximum temperature reached during rice cooking is, for example, 80 to 130°C, and the cooking time is, for example, 20 to 90 minutes.

[0020] In the production method of the present invention, food ingredients (for example, ingredients, seasonings) other than the raw rice, water, protein, and specific organic acid salt described above may be added before cooking.

[0021] The production method of the present invention makes it possible to produce high-moisture rice foods. The water content in the cooked rice food obtained by the production method of the present invention is, for example, 58 to 72 wt %, preferably 60 to 71 wt %, more preferably 61 to 70 wt %, and even more preferably 62 to 69 wt %. The high-moisture rice food obtained by the production method of the present invention provides a feeling of fullness even with a small number of rice grains, and is therefore expected to reduce the calorie and carbohydrate intake per meal. Furthermore, as shown in the test examples described below, the high-moisture rice food obtained by the production method of the present invention has the deliciousness and texture desired for cooked rice.

[0022] In the present invention, examples of cooked rice foods include cooked rice (white rice, brown rice, germinated brown rice, high-amylose rice, low-amylose rice, rice with added barley, rice with added glutinous barley, rice with added miscellaneous grains, and rice with added resistant carbohydrates), vinegared rice (sushi rice), red rice, pilaf, fried rice, seasoned rice, steamed sticky rice, rice balls, sushi, and boxed lunches. In this specification, food is a concept that broadly encompasses anything that can be taken orally (excluding pharmaceuticals), and includes not only so-called "food" but also health supplements, health functional foods (e.g., foods for specified health uses, foods with functional claims, foods with nutrient functions), supplements, etc.

[0023] The present invention also relates to a rice cooking preparation for producing a high-moisture rice food product, which contains (1) a protein and (2) an organic acid salt selected from the group consisting of sodium gluconate, sodium lactate, sodium fumarate, sodium tartrate, sodium citrate, sodium acetate, and sodium ascorbate. The examples of "(1) protein" and "(2) organic acid salt selected from the group consisting of sodium gluconate, sodium lactate, sodium fumarate, sodium tartrate, sodium citrate, sodium acetate, and sodium ascorbate" are the same as those examples explained for the production method of the present invention. The contents of "(1) protein" and "(2) organic acid salt selected from the group consisting of sodium gluconate, sodium lactate, sodium fumarate, sodium tartrate, sodium citrate, sodium acetate, and sodium ascorbate" in the formulation can be appropriately set in accordance with the amounts of these added as explained in the manufacturing method of the present invention. The preparation for cooking rice of the present invention can be used in the production method of the present invention. [Example]

[0024] The present invention will be described in more detail below based on examples and test examples, but the present invention is not limited to these.

[0025] In the following test examples, the raw materials / additives shown in Tables 1-1 and 1-2 were used.

[0026] [Table 1-1]

[0027] [Table 1-2]

[0028] [Test Example 1] Water was added to raw rice (variety: Hitomebore produced in Miyagi Prefecture) in the amounts shown in Table 3, and additives were mixed in the amounts shown in Table 3. The rice was then cooked using a pot and an IH heater (heating for 30 minutes, steaming for 15 minutes) to produce the cooked rice of Examples 1-1 to 1-5 and Comparative Examples 1-1 to 1-5. Control examples A and B of cooked rice were produced in the same manner except that no additives were added. After cooling the cooked rice, the texture was checked by sensory evaluation to evaluate the softening-inhibiting effect. The sensory evaluation was carried out by a trained panel of three expert sensory evaluators who evaluated the hardness, wateriness, graininess, and likability of the cooked rice based on the sensory evaluation criteria shown in Table 2. The average score (rounded to one decimal place) of each expert panelist was calculated. The results of the sensory evaluation are shown in Table 3.

[0029] [Table 2]

[0030] [Table 3]

[0031] The results in Table 3 show the following: The cooked rice of Example 1-1, which was produced by adding 200 parts by weight of water (high water content) to 100 parts by weight of raw rice and by adding soy protein and sodium gluconate, had better hardness, wateriness, and graininess than the cooked rice of Comparative Example 1-1, which was produced by adding 200 parts by weight of water (high water content) to 100 parts by weight of raw rice and by adding soy protein but not sodium gluconate. The cooked rice of Example 1-2, which was produced by adding 200 parts by weight of water (high water content) to 100 parts by weight of raw rice and adding whey and sodium gluconate, had better hardness, wateriness, and graininess than the cooked rice of Comparative Example 1-2, which was produced by adding 200 parts by weight of water (high water content) to 100 parts by weight of raw rice and adding whey without adding sodium gluconate. The cooked rice of Example 1-3, which was produced by adding 200 parts by weight of water (high hydration) to 100 parts by weight of raw rice and adding egg white and sodium gluconate, had better hardness and graininess than the cooked rice of Comparative Example 1-3, which was produced by adding 200 parts by weight of water (high hydration) to 100 parts by weight of raw rice and adding egg white but not adding sodium gluconate. The cooked rice of Example 1-4, which was produced by adding 200 parts by weight of water (high water content) to 100 parts by weight of raw rice and adding pea protein and sodium gluconate, had better hardness, wateriness, and graininess than the cooked rice of Comparative Example 1-4, which was produced by adding 200 parts by weight of water (high water content) to 100 parts by weight of raw rice and adding pea protein without adding sodium gluconate. The cooked rice of Example 1-5, which was produced by adding 200 parts by weight of water (high water content) to 100 parts by weight of raw rice and adding white chia seeds and sodium gluconate, had better hardness, wateriness, and graininess than the cooked rice of Comparative Example 1-5, which was produced by adding 200 parts by weight of water (high water content) to 100 parts by weight of raw rice and adding white chia seeds without adding sodium gluconate. In particular, the cooked rice of Examples 1-1, 1-2, 1-3, and 1-5 received a rating of 2 or more for preference (overall evaluation), and was delicious and desirable as cooked rice, despite being produced with 200 parts by weight of water added to 100 parts by weight of raw rice (high water content).

[0032] [Test Example 2] Water was added to raw rice (variety: Hitomebore produced in Miyagi Prefecture) in the amounts shown in Table 4, and additives were mixed in the amounts shown in Table 4. The rice was then cooked using a pot and an IH heater (heating for 30 minutes, steaming for 15 minutes) to produce the cooked rice of Example 2-1 and Comparative Examples 2-1 to 2-5. Control examples A and B of cooked rice were produced in the same manner except that no additives were added. The cooked rice was cooled, and then the texture was confirmed by sensory evaluation to evaluate the softening-inhibiting effect. The sensory evaluation was carried out by a trained panel of three expert sensory evaluators, who evaluated the hardness, wateriness, graininess, and likability of the cooked rice based on the same sensory evaluation criteria as in Test Example 1 (sensory evaluation criteria shown in Table 2). The average score (rounded to one decimal place) of each panelist on the expert panel was calculated. The results of the sensory evaluation are shown in Table 4.

[0033] [Table 4]

[0034] The results in Table 4 show that the cooked rice of Comparative Examples 2-2 to 2-5, which were produced by adding 200 parts by weight of water (high water content) to 100 parts by weight of raw rice and by adding soy protein and inorganic acid salts (sodium chloride, calcium chloride, anhydrous sodium carbonate, trisodium phosphate), received lower scores in terms of desirability (overall evaluation) than Comparative Example 2-1, which was produced by adding 200 parts by weight of water (high water content) to 100 parts by weight of raw rice and by adding soy protein without adding the inorganic acid, and that there was no effect from combining soy protein with the inorganic acid salt.

[0035] [Test Example 3] Water was added to raw rice (variety: Hitomebore produced in Miyagi Prefecture) in the amounts shown in Table 5, and additives were mixed in the amounts shown in Table 5. The rice was then cooked using a pot and an IH heater (heating for 30 minutes, steaming for 15 minutes) to produce the cooked rice of Examples 3-1 to 3-7 and Comparative Examples 3-1 to 3-4. Control examples A and B of cooked rice were produced in the same manner except that no additives were added. The cooked rice was cooled, and then the texture was confirmed by sensory evaluation to evaluate the softening-inhibiting effect. The sensory evaluation was carried out by a trained panel of three expert sensory evaluators, who evaluated the hardness, wateriness, graininess, and likability of the cooked rice based on the same sensory evaluation criteria as in Test Example 1 (sensory evaluation criteria shown in Table 2). The average score (rounded to one decimal place) of each panelist on the expert panel was calculated. The results of the sensory evaluation are shown in Table 5.

[0036] [Table 5]

[0037] The results in Table 5 show that the cooked rice of Examples 3-1 to 3-7, which were produced by adding 200 parts by weight of water (high hydration) to 100 parts by weight of raw rice and by adding soy protein and a specific organic acid (i.e., sodium gluconate, sodium lactate, sodium fumarate, sodium tartrate, sodium citrate, sodium acetate, or sodium ascorbate), had better hardness, wateriness, and graininess than Comparative Example 3-1, which was produced by adding 200 parts by weight of water (high hydration) to 100 parts by weight of raw rice and by adding soy protein without adding the specific organic acid. Among them, the cooked rice of Examples 3-1, 3-2, 3-4, 3-5 and 3-7 was preferable as the additives did not adversely affect the taste.

[0038] [Test Example 4] Water was added to raw rice (variety: Hitomebore produced in Miyagi Prefecture) in the amounts shown in Table 6, and additives were mixed in the amounts shown in Table 6. The rice was then cooked using a pot and an IH heater (heating for 30 minutes, steaming for 15 minutes) to produce the cooked rice of Example 4-1 and Comparative Examples 4-1 and 4-2. Control examples A and B of cooked rice were produced in the same manner except that no additives were added. The cooked rice was cooled, and then the texture was confirmed by sensory evaluation to evaluate the softening-inhibiting effect. The sensory evaluation was carried out by a trained panel of three expert sensory evaluators, who evaluated the hardness, wateriness, graininess, and likability of the cooked rice based on the same sensory evaluation criteria as in Test Example 1 (sensory evaluation criteria shown in Table 2). The average score (rounded to one decimal place) of each panelist on the expert panel was calculated. The results of the sensory evaluation are shown in Table 6.

[0039] [Table 6]

[0040] The results in Table 6 show that the cooked rice of Example 4-1, which was produced by adding 200 parts by weight of water (high water content) to 100 parts by weight of raw rice and by adding soy protein and sodium gluconate, had better hardness, wateriness, and graininess than the cooked rice of Comparative Example 4-2, which was produced by adding 200 parts by weight of water (high water content) to 100 parts by weight of raw rice and by adding soy protein and gluconic acid.

[0041] [Test Example 5] (Production of rice for general rice cooking, control examples A and B) Cooked rice for Control Examples A and B was produced in the same manner as Control Examples A and B in Test Example 1. Cooked rice for the general rice cooking example was produced in the same manner as Control Examples A and B, except that the amount of water added (amount of water added per 100 parts by weight of raw rice) was 130 parts by weight. The amounts of water added for the general rice cooking example and Control Examples A and B are shown in Table 7-1.

[0042] (Production of cooked rice in Examples 1-1 and 1-5) Cooked rice of Examples 1-1 and 1-5 was produced in the same manner as Examples 1-1 and 1-5 of Test Example 1. The amount of water added and additives (types and amounts) of Examples 1-1 and 1-5 are shown in Table 7-1.

[0043] The weights of the cooked rice obtained in the General Cooking Example, Control Examples A and B, and Examples 1-1 and 1-5 were measured, and the yield (the amount of cooked rice (parts by weight) after cooking per 100 parts by weight of raw raw rice) was calculated. The amount of water increase (parts by weight) in the cooked rice per 100 parts by weight of raw raw rice was calculated by subtracting 100 parts by weight of raw raw rice from the yield. The yields and the increase in water content in cooked rice for the general rice cooking example, control examples A and B, and examples 1-1 and 1-5 are shown in Table 7-2.

[0044] (Confirm the percentage of water in cooked rice (calculated based on the weight before and after drying)) Approximately 3 g of cooked rice from each of the General Cooking Example, Control Examples A and B, and Examples 1-1 and 1-5 was placed in a weighing bottle and dried at 105°C for 4 hours, and the weights were measured before and after drying. The percentage of water (wt%) in the cooked rice was calculated using the following formula. The results are shown in Table 7-2. Formula: Percentage of water in cooked rice (wt%) = [(Weight of cooked rice before drying - Weight of cooked rice after drying) / Weight of cooked rice before drying)] x 100

[0045] The carbohydrate ratio (wt%) in the cooked rice was calculated by subtracting the protein weight, lipid weight, and water weight from the cooked rice weight before drying. The results are shown in Table 7-2.

[0046] [Table 7-1]

[0047] [Table 7-2]

[0048] The results in Table 7-2 confirm that in Examples 1-1 and 1-5, which were produced by adding 200 parts by weight of water to 100 parts by weight of raw rice and adding protein (soy protein or white chia seeds) and an organic acid salt (sodium gluconate), cooked rice with a higher moisture content was produced compared to Control Example A, which was produced by adding 165 parts by weight of water to 100 parts by weight of raw rice. As shown in Table 7-2, the cooked rice of Examples 1-1 and 1-5 has a lower carbohydrate content than the cooked rice of Control Example A. Although cooked rice with a high content could be produced using Control Example B, the sensory evaluation results of Test Example 1 showed that Control Example B did not provide delicious cooked rice. On the other hand, the sensory evaluation results of Test Example 1 showed that Examples 1-1 and 1-5 had good hardness, wateriness, and graininess, and were delicious and desirable as cooked rice. The results of Test Example 1 and Test Example 5 showed that the cooked rice of Examples 1-1 and 1-5, which was produced by adding 200 parts by weight of water to 100 parts by weight of raw rice and adding protein and specific organic acid salts, had excellent effects such as a high water content (as a result, a reduction in calories and carbohydrate intake per meal can be expected) and being delicious and desirable as cooked rice. [Industrial Applicability]

[0049] According to the present invention, it is possible to provide a high-moisture rice food product that has the deliciousness and texture desired for cooked rice, gives a feeling of fullness, and is expected to reduce calorie and carbohydrate intake.

Claims

1. A method for producing cooked rice food includes a step of adding (1) protein and (2) an organic acid salt selected from the group consisting of sodium gluconate, sodium lactate, sodium fumarate, sodium tartrate, sodium citrate, sodium acetate, and sodium ascorbate to raw rice.

2. 2. The method of claim 1, wherein the protein is selected from the group consisting of soy protein, whey, chia seeds, and egg whites.

3. 2. The method of claim 1, wherein the organic acid salt is selected from the group consisting of sodium gluconate, sodium lactate, sodium tartrate, sodium citrate, and sodium ascorbate.

4. 2. The method of claim 1, wherein the protein is soy protein and / or chia seeds, and the organic acid salt is sodium gluconate.

5. 2. The method according to claim 1, wherein the amount of water added to the raw rice is 1.1 to 1.8 times by weight the amount of water specified in the rice cooker used.

6. A high-moisture rice food produced by the production method according to any one of claims 1 to 5.

7. A rice cooking preparation for producing a high-moisture rice food product, comprising (1) a protein and (2) an organic acid salt selected from the group consisting of sodium gluconate, sodium lactate, sodium fumarate, sodium tartrate, sodium citrate, sodium acetate, and sodium ascorbate.

Images