19 results about "Salt substitute" patented technology

The invention provides a processing method of a salt-replacing freshness-enhancing food raw material, and the food raw material is subjected to enzymolysis treatment to enhance the salty and delicious taste of the food. Compared with the prior art that most salt substitute products in the market are prepared after proteolysis, but protein is used as an enzymolysis substrate, food raw materials need to be extracted for multiple times, and the cost is high. According to the processing method, cheap and easily available raw materials (such as potato whole flour and the like) are used as base materials, small molecule peptides with delicate flavor characteristics are generated after enzymolysis, and the small molecule peptides, starch, dietary fibers and the like have a synergistic effect to obtain the salty and delicious salt substitute product, so that various diseases caused by excessive intake of sodium salt can be effectively avoided.

The invention relates to a mushroom protein peptide substituted salt base material as well as a preparation method and application thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: sequentially carrying out enzymolysis on shiitake mushroom powder by flavourzyme and trypsin, heating, extracting, concentrating, adding maltodextrin, and drying to obtain the shiitake mushroom protein peptide substituted salt base material. The salt substitute base material not only contains nutritional ingredients of the shiitake mushrooms, but also contains rich soluble peptides and umami substances, and can be used for preparing shiitake mushroom protein peptide salt and other seasonings. The shiitake mushroom protein peptide salt substitute base material is used for partially replacing salt, so that the content of sodium in the salt can be remarkably reduced, the salty taste of the salt is ensured, the effect of reducing the sodium but not reducing the salty taste is achieved, in addition, the protein content and the umami of the seasoning salt can be remarkably improved, and the problems that existing low-sodium salt is poor in taste and low in nutritional value are solved.

The invention belongs to the technical field of food processing, and relates to a flavoring compound and a preparation method and application thereof.The glycolic acid and sodium glutamate react to generate glycolic acid glutamate, glycolic acid glutamate has higher taste irritation and can provide higher salty taste at low concentration, and therefore the purpose of reducing the salt dosage is achieved; the novel low-salt salt substitute product is obtained by mixing the low-salt salt substitute product with table salt, starch and edible mushroom polypeptide, the development of the low-salt salt substitute product embodies the innovation ability of modern food science and technology in the aspect of meeting the dual requirements of health and delicious taste, the sodium content in food can be effectively reduced, and public health is promoted.

The invention relates to the field of food ingredients for nutritional purposes. More particularly, the invention concerns a food ingredient that is a source of choline, the choline being provided in the form of bitartrate. The ingredient comprises two main components: choline bitartrate and potassium chloride, which serves as a carrier. This ingredient can be used in the food industry and in cooking as a partial or total replacement for sodium chloride (NaCl), with the dual nutritional advantage of reducing NaCl usage and increasing choline intake.

The present invention aims to provide a novel flavor composition that overcomes the risks or unpleasant off-flavors associated with existing salt substitutes and achieves enhanced saltiness at low cost and in a simple manner. [Solution] The present inventors have found that the saltiness enhancement ratio of a flavor composition based on a salt substitute containing chloride ions is proportional to the molar ratio of chloride ions to sodium ions in the presence of anions of organic acids or inorganic acids other than hydrochloric acid as saltiness enhancers. By focusing on this molar ratio, the intensity of the anion effect can be systematically adjusted while suppressing the sodium ion concentration in food and beverages. As a result, a composition that provides a saltiness intensity equivalent to or greater than that of salt can be efficiently optimized. The present invention provides a flavor composition that achieves saltiness enhancement at low cost and in a simple manner by optimizing the composition by the above method.

The invention belongs to the technical field of food processing, and discloses low-salt sauced beef and a preparation method thereof. The preparation method comprises the following steps: steaming the sweet potatoes, adding the steamed sweet potatoes into the corn juice, inoculating pichia pastoris and mucor minuta, and fermenting to obtain fermentation liquor; adding a salt substitute, spices and seasonings into water to prepare brine, putting the fresh beef into the brine, boiling with big fire, then turning to soft fire for first marinating, and then adding the fermentation liquor for second marinating. The color, flavor and texture of the sauced beef can be improved, meanwhile, the problem that the sauced beef has peculiar smell due to the fact that salt substitutes potassium chloride is solved, and the quality of the prepared low-salt sauced beef is close to that of traditional sauced beef under the condition that salt is not added. The sauced beef is red, compact in tissue, clear in texture, appropriate in meat hardness, easy to chew, appropriate in saltiness, rich in sauce flavor and good in overall taste.

Provided is a salty taste enhancer for enhancing a salty taste derived from sodium chloride; a salty taste seasoning that can be used as a substitute for common salt; a food with an enhanced salty taste; a method for producing foods; and a method for reducing the salt content of foods. A salty taste of sodium chloride is enhanced by coexistence with sodium hydrogen carbonate and ammonium chloride or with sodium carbonate and ammonium chloride. The ratio of the total weight of the sodium hydrogen carbonate or the sodium carbonate and the ammonium chloride to the weight of the sodium chloride is from 0.1 to 75.0.

The application belongs to the technical field of emulsion gels and salt-reduced mayonnaise, and particularly relates to application of a composite coacervate salt in preparation of salt-reduced mayonnaise and an emulsion gel constructed therefrom. The application constructs an emulsion gel by using a specific type of protein-polysaccharide-based composite coacervate salt. The gel not only has excellent oil embedding rate and physical stability, but also endows the system with significant salty taste perception characteristics. Based on the good stability and uneven distribution of salt, the emulsion gel can achieve the effect of significantly reducing salt without reducing saltiness, thereby meeting the salt reduction demand without sacrificing the sensory quality, and thus showing important application potential in the development of mayonnaise substitutes. Further, the composite coacervate salt is directly applied as a salt substitute in mayonnaise products, and a new type of mayonnaise can be constructed. Compared with traditional commercial mayonnaise, the new type of mayonnaise has more significant salty taste perception effect under the condition of a significant reduction in salt content, and thus shows broad application prospects.

A salt-enhancing peptide derived from dry-cured ham, the amino acid sequence of which is: Asp-Leu, Phe-Met-Ser-Ala-Leu-Phe or His-Val-Arg-Arg-Lys. The salt-enhancing peptide of the invention has a small molecular weight, is easy to separate and purify, has a strong salt-enhancing effect, has a simple sequence, is easy to synthesize, and can be applied to the fields of food, health products, and pharmaceutical biology. It is expected to replace the salt substitute products currently on the market.

The invention discloses a salty taste enhancing peptide as well as a preparation method and application thereof. The amino acid sequence of the salty taste enhancing peptide disclosed by the invention is shown as any one of SEQ ID NO. 1-5. The preparation method comprises the following steps: ultrasonically dispersing degreased euphausia superba powder in water; carrying out enzymolysis treatment by using flavourzyme; freezing and drying; and sequencing and screening. The salty taste enhancing peptide provided by the invention has a remarkable salty taste enhancing effect, and the highest salty taste enhancing rate can reach 43%, so that the salty taste enhancing peptide can be used as a salt substitute for preparing low-salt food. In addition, the small molecule peptide is obtained by hydrolyzing defatted euphausia superba powder protein, and can play roles in immunoregulation, antibiosis, antioxidation and the like. Therefore, the salty taste enhancing peptide provided by the invention not only has rich nutritional value, but also can effectively enhance the salty taste.

A salt substitute composition comprises a plurality of particles having: 30-51% sodium chloride, 30-48.7% potassium chloride, 0.1-10% ammonium chloride, 0.1-10% acidulant / acid or acid mixture and 0.

The present invention belongs to the field of food processing technology and relates to a flavor compound, a preparation method and an application thereof. Hydroxyacetic acid glutamate is generated by the reaction of glycolic acid and sodium glutamate. Hydroxyacetic acid glutamate has a stronger taste stimulation and can provide a stronger salty taste at a low concentration, thereby achieving the purpose of reducing salt usage. Hydroxyacetic acid glutamate is then combined with salt, starch, and edible fungus polypeptides to obtain a new low-salt salt substitute product. The development of this low-salt salt substitute product reflects the innovative ability of modern food technology in meeting the dual needs of health and deliciousness, can effectively reduce the sodium content in food, and promote public health.

To provide a solid seasoning comprising a table salt substitute with improved deliquescence without using a raw material not related to taste or flavor and without needing a complex production process.SOLUTION: A solid seasoning comprises: table salt of 0.1 wt.% or more and less than 30 wt.% relative to the whole weight of the solid seasoning; a table salt substitute of less than 20 wt.% relative to the whole weight of the solid seasoning; and sugar of 0-15 pts.wt. relative to 100 pts.wt. of the table salt, where the table salt substitute is potassium chloride and the content of the table salt substitute is 0.1 wt% to 15 wt% relative to the whole weight of the solid seasoning.SELECTED DRAWING: None

Disclosed herein is a salt substitute composition and methods for making the salt substitute composition. The salt substitute composition includes sodium chloride, potassium chloride, ammonium chloride, acidulant and binder. The salt substitute composition is a plurality of particles of specific particle size distribution. The plurality of particles may comprise or consist of agglomerates. Also disclosed herein are uses of the salt substitute composition, for example, as a seasoning and / or flavouring and a seasoning and / or flavouring comprising the salt substitute composition.

This invention discloses a method for determining the ferric tartrate content in edible salt, belonging to the field of food analysis and detection technology. The method includes: dissolving the edible salt sample in water, adding excess sodium hydroxide to dissociate the ferric tartrate and release tartrate ions; then purifying the sample by passing it through two tandem Ag columns to remove chloride ion interference; determining the tartrate ions using ion chromatography, quantifying the sample using L-tartaric acid as a standard, and calculating the ferric tartrate content by molecular weight conversion. This method is simple to operate, highly sensitive, and accurate, with a detection limit of 17 mg / kg and a quantitation limit of 50 mg / kg. The recoveries in refined salt (iodized / non-iodized) and low-sodium salt matrices range from 86.1% to 107.9%, with a relative standard deviation of less than 3%. It is suitable for the determination of ferric tartrate in edible salt and its salt substitutes.

The invention discloses a salty peptide as well as a preparation method and application thereof. The amino acid sequence of the salty peptide disclosed by the invention is shown as any one of SEQ ID NO.1-4. The preparation method comprises the following steps: ultrasonically dispersing degreased euphausia superba powder in water; carrying out enzymolysis treatment by using flavourzyme; freezing and drying; and sequencing and screening. The salty peptide provided by the invention has remarkable salty taste and can be used as a salt substitute for preparing low-salt food. In addition, the small molecule peptide is obtained by hydrolyzing defatted euphausia superba powder protein, and can play roles in immunoregulation, antibiosis, antioxidation and the like. Therefore, the salty peptide provided by the invention not only has rich nutritional value, but also can replace table salt.

The invention discloses a method for fermenting smelly mandarin fish by using potassium chloride to replace salt and inoculate bacteria, and belongs to the technical field of food fermentation processing. Potassium chloride is used for replacing part of sodium chloride, and the content of sodium chloride in the smelly mandarin fish can be remarkably reduced. Potassium chloride is added to replace sodium chloride, the metabolic activity of lactic acid bacteria in the inoculation fermentation process is effectively adjusted, the growth activity of microorganisms such as putrefying bacteria is inhibited, and the number of enterococcus, pseudomonas and hydrogen sulfide producing bacteria in each gram of fish meat in the fermentation process is obviously reduced. Potassium chloride is added to replace sodium chloride, accumulation of volatile basic nitrogen and biogenic amine in the fermentation process is inhibited, the volatile basic nitrogen is as low as 28.87 mg / 100g, putrescine is 137.45 mg / Kg, and tyramine is 18.34 mg / Kg.

The present invention comprises methods of identifying a compound that modulates taste, such as salty taste, the methods comprising: contacting a test compound with a taste receptor comprising a GRIK2 polypeptide, or a functional fragment thereof; and measuring a response of the taste receptor to the test compound by comparing activity of the taste receptor in the presence and the absence of the test compound; wherein said test compound modulates taste when a change is observed in the activity of the taste receptor in the presence of the test compound.

This invention discloses a salt substitute seasoning based on autumn ice salt and its preparation method. By weight percentage, it comprises 40%–60% autumn ice salt, 5%–15% seaweed powder, 5%–10% goji berry powder, 5%–15% turmeric powder, 5%–10% Ganoderma lucidum powder, and 1%–2% ginseng powder. The beneficial effects of this invention are: it is rich in various functional ingredients and has multiple health benefits such as low sodium content, enhanced immunity, and antioxidant properties.