СРЕДСТВО, УСИЛИВАЮЩЕЕ СОЛЕНЫЙ ВКУС, И СПОСОБ ИЗГОТОВЛЕНИЯ, И СПОСОБ УСИЛЕНИЯ СОЛЕНОГО ВКУСА

Изобретение относится к пищевой промышленности, а именно к композиции, усиливающей соленый вкус. Композиция включает соединение, представленное любой из приведенных ниже общих формул (2)-(6) или его соль, и наполнитель:При этом Q представляет собой гетероатом, q представляет собой 0 или 1; m и n, каждый из них, представляют собой целое число от 1 до 4, и m+n представляет собой целое число от 3 до 5; m' и n', каждый из них представляют собой целое число от 1 до 3, и m'+n' представляет собой целое число от 2 до 4; и k представляет собой целое число от 0 до 3. Изобретение относится также к пищевой добавке, приправе, пищевому продукту и напитку, включающему любое из вышеуказанных соединений или их соли. Изобретение относится к пищевому продукту и напитку, включающему 10 миллионных долей или более любого из вышеуказанных соединений или их солей. Изобретение относится к способу усиления соленого вкуса пищевого продукта и напитка, включающему стадию добавления любого из вышеуказанных соединений ...

TASTE AMPLIFIER

SALT-STRENGTHENING CONNECTIONS AND YOUR USE

BY SALT FOOD IMPROVED

Flavour enhancer

Flavor composition and edible compositions containing same

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

Salt enhanced foods

Salt enhanced foods

Composition and method for producing a salty taste

FOOD COMPOSITION

The present invention relates to the use of the compounds a) 3-hydroxy-2(H)-furanones, preferably, 3-hydroxy-4,5--dialkyl-2(H)furanones, b) thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane, c) furfuryl alcohol, d) bis(2-methyl-3-furanyl)disulphide as a sodium-replacing agent in food compositions. Furthermore, the invention relates to a ready-to-eat and a concentrated food composition which may comprise less sodium than conventional comparable ready-to-eat or concentrated food compositions, re-spectively, but which food compositions are experienced by the consumer as having a flavour which is comparably salty as that of a conventional comparable composition. Furthermore, the present invention relates to a method to reduce the sodium content of a food composition by replacing sodium by the above mentioned compounds.

PASTA PRODUCT HAVING REDUCED SODIUM ANTI-BOIL-OVER COMPOSITION WITH ENHANCED CHEESE FLAVOR NOTES

A method and composition for reducing sodium in a pasta product having a cheese component and an anti-boil-over component without compromising the cheese flavor of the pasta product. The sodium chloride in the anti-boil-over composition is replaced with a sodium replacer including at least one of a modified potassium chloride or a bonded potassium chloride. Modified potassium chloride can include potassium chloride, rice flour, citric acid, L-lysine and rosemary extract. Bonded potassium chloride can include potassium chloride and natural flavors. The sodium replacer can include potassium chloride with at least either of the modified potassium chloride or the bonded potassium chloride. The addition of sodium replacers to the anti-boil-over component results in enhanced cheese flavors.

SWEETENER COMPOSITION WITH IMPROVED TASTE QUALITY COMPRISING ALLULOSE AND SALT AND METHOD FOR IMPROVING TASTE QUALITY OF ALLULOSE USING SALT

The present application relates to a sweetener composition with improved taste quality comprising allulose and a salt and to a method for improving taste quality of alulose using a salt.

NATURAL SALT SUBSTITUTE

A salt substitute for replacing a significant part of NaCl in the human d iet is provided, as well as a method for producing it. The substitute, being manufactured from de-flavored discolored tomato serum contains only natural materials, and it may be a transparent liquid containing solids originating from tomatoes, further possibly having a reduced sugar content.

AGENT FOR REDUCING ADVERSE EFFECTS OF TABLE SALT

The invention relates to a natural product containing dissociated K, Mg or H ions. The mixture can be used for maintenance of health as an agent reducing adverse effects of sodium chloride or table salt.

Als Ersatz für Natriumchlorid verwendbares Genussmittel und Verfahren zu seiner Herstellung.

Verfahren zur Herstellung eines leicht resorbierbaren Kochsalzersatzmittels

FOOD SALT PRODUCT

NON-CAKING POTASSIUM CHLORIDE COMPOSITION, PREPARATION PROCESS AND USE THEREOF

neslezhivayushchayasya composition potassium chloride, method of its production and application

Improvements with a condiment of mode

SALT SUBSTITUTE

COMPOSITION BEING ABLE TO REPLACE SODIUM CHLORIDE IN FOOD AND ITS USE

NEW AGENT SUBSTITUTE OF SALT NACL, ITS USE AND PRODUCTS WHILE CONTAINING.

La présente invention concerne un nouvel agent substitut du sel NaCl dépourvu de farine à caractère aromatique et comprenant au moins un extrait de levure et de 5'nucléotides, et de préférence au moins 1% de 5'nucléotides par rapport à la teneur en matières sèches de l'extrait de levure, et un mélange de sels hyposodés de potassium et d'ammonium et son utilisation comme agent salant. Elle concerne également l'utilisation d'extrait de levure et de 5'nucléotides, et de préférence au moins 1% de 5'nucléotides par rapport à la teneur en matières sèches de l'extrait de levure pour ses effets masquant des off-flavors et/ou pour renforcer le goût salé et/ou pour réduire la quantité des sels hyposodés de potassium et/ou d'ammonium. The present invention relates to a novel NaCl salt substitute without flour with an aromatic character and comprising at least one yeast extract and 5'nucleotides, and preferably at least 1% of 5'nucleotides with respect to the content of dry matter. yeast extract, and a mixture of low sodium potassium and ammonium salts and its use as a salting agent. It also relates to the use of yeast extract and 5'nucleotides, and preferably at least 1% of 5'nucleotides relative to the dry matter content of the yeast extract for its effects masking off-flavors and / or to enhance the salty taste and / or to reduce the amount of the potassium and / or ammonium low salt salts.

염미 증강제 및 그 제조 방법, 그리고 염미 증강 방법

... 본원은 신규의 염미 증강제 및 그 제조 방법, 그리고 음식품의 염미 증강 방법을 제공하는 것을 과제로 한다. 이러한 과제를 해결하는 수단으로서, 하기 일반식 (1) 로 나타내는 화합물 또는 그 염으로 이루어지는 염미 증강제를 제공한다. [식 중, R 은 명세서에 정의되는 바와 같다] ...

condimento, alimento ou bebida, composição, e método para melhorar o sabor de um sal de potássio

Flavor improving agent

A taste improving agent containing as an active ingredient a whey mineral satisfying all the criteria (a), (b), (c), (d), and (e) below: (a) an ash content in an solid portion of the whey mineral is 25 to 75% by mass; (b) a calcium content in a solid portion of the whey mineral is less than 2% by mass; (c) a calcium content in an ash portion of the whey mineral is less than 5% by mass; (d) a lactic acid content in a solid portion of the whey mineral is 1.0% by mass or more; and (e) a pH of an aqueous solution containing 0.1% by mass of a solid portion of the whey mineral is 6.0 to 7.5.

FOOD COMPOSITION

The present invention relates to the use of the compounds a) 3-hydroxy-2(H)-furanones, preferably, 3-hydroxy-4,5-dialkyl-2(H)furanones, b) thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane, c) furfuryl alcohol, d) bis(2-methyl-3-furanyl)disulphide as a sodium-replacing agent in food compositions. Furthermore, the invention relates to a ready-to-eat and a concentrated food composition which may comprise less sodium than conventional comparable ready-to-eat or concentrated food compositions, respectively, but which food compositions are experienced by the consumer as having a flavour which is comparably salty as that of a conventional comparable composition. Furthermore, the present invention relates to a method to reduce the sodium content of a food composition by replacing sodium by the above mentioned compounds.

НЕГОРЬКАЯ, НЕ СОДЕРЖАЩАЯ НАТРИЙ ИЛИ С НИЗКИМ СОДЕРЖАНИЕМ СОЛИ НАТРИЯ КОМПОЗИЦИЯ

Изобретение относится к устойчивой, не содержащей соли натрия или с низким содержанием соли натрия приправляющей композиции. Указанная приправляющая композиция включает аскорбиновую кислоту и, по меньшей мере, один подкислитель, выбранный из группы, включающей лимонную кислоту, винную кислоту, фумаровую кислоту, молочную кислоту и их смеси, соли калия, соли кальция, соли магния, рисовую муку и содержит йод в количестве 1 часть на 30000 по весу или более. Изобретение позволяет получить приправляющую композицию приятного соленого привкуса, которая очень похожа на обычную столовую соль, предназначенную для потребления подростками, взрослыми, пожилыми людьми и беременными женщинами, и которая также действует как диетическая добавка и наделяет питание кальцием, калием, магнием и витамином С. 2 н. и 15 з.п. ф-лы, 13 пр.

НОВЫЙ ЗАМЕНИТЕЛЬ СОЛИ NaCl, ЕГО ПРИМЕНЕНИЕ, ПРОДУКТЫ С ЕГО СОДЕРЖАНИЕМ

FIELD: food industry. ^ SUBSTANCE: invention is related to food industry and may be used as a salting substance. The NaCl salt substitute contains, at least, yeast extract, aromatic flour and a low-sodium salt. Additionally, the invention relates to application of yeast extract and aromatic flour for masking the aftertaste of low-sodium salts such as those of potassium and/or ammonium. ^ EFFECT: invention enables production of a cooking low-sodium salt. ^ 1 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 414 149 (13) C2 (51) МПК A23L 1/237 (2006.01) A23L 1/22 (2006.01) A21D 2/02 (2006.01) A21D 8/02 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2008149137/13, 15.05.2007 (24) Дата начала отсчета срока действия патента: 15.05.2007 (73) Патентообладатель(и): ЛЕЗАФР Э КОМПАНИ (FR) R U Приоритет(ы): (30) Конвенционный приоритет: 15.05.2006 FR 06/04295 (72) Автор(ы): ДЮПЮЙ-КОРНЮАЙ Камий (FR), ЛЕЖЁН Паскаль (FR), МЮШЕМБЛЕ Жан-Жак (FR), СИМОНЁ Ален (FR) (43) Дата публикации заявки: 20.06.2010 Бюл. № 17 2 4 1 4 1 4 9 (45) Опубликовано: 20.03.2011 Бюл. № 8 (56) Список документов, цитированных в отчете о поиске: FR 2865902 А, 12.08.2005. US 4216244 А, 05.08.1980. WO 2005087013 А1, 22.09.2005. US 4297375 А, 27.10.1981. 2 4 1 4 1 4 9 R U (86) Заявка PCT: FR 2007/051271 (15.05.2007) C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 15.12.2008 (87) Публикация заявки РСТ: WO 2007/132123 (22.11.2007) Адрес для переписки: 103735, Москва, ул.Ильинка, 5/2, ООО "Союзпатент", пат.пов. И.В.Павлюченко, рег.№ 1179 (54) НОВЫЙ ЗАМЕНИТЕЛЬ СОЛИ NaCl, ЕГО ПРИМЕНЕНИЕ, ПРОДУКТЫ С ЕГО СОДЕРЖАНИЕМ (57) Реферат: Изобретение относится к пищевой промышленности и может быть использовано в качестве солевого вещества. Заменитель соли NaCl содержит, по меньшей мере, дрожжевой экстракт, муку с ароматическим свойством и соль с низким содержанием натрия. Также изобретение относится к применению ...

НОВЫЙ ЗАМЕНИТЕЛЬ СОЛИ NaCl, ЕГО ПРИМЕНЕНИЕ, ПРОДУКТЫ С ЕГО СОДЕРЖАНИЕМ

... 1. Заменитель соли, содержащий, по меньшей мере, дрожжевой экстракт, муку с ароматическим свойством и соль с низким содержанием натрия. !2. Заменитель соли по п.1, в котором соль с низким содержанием натрия выбрана из солей калия, солей аммония и их смесей. ! 3. Заменитель соли по п.2, в котором соль с низким содержанием натрия выбрана из хлорида калия, хлорида аммония и их смесей. ! 4. Заменитель соли по п.3, в котором смесь из соли с низким содержанием натрия имеет соотношение между NH4Cl и KCl от 0,05 до 0,66. ! 5. Заменитель соли по п.1, в котором дрожжевым экстрактом служит экстракт пивных дрожжей. ! 6. Заменитель соли по п.1, в котором дрожжевым экстрактом служит экстракт пекарских дрожжей, содержащий не менее 10% нуклеотидов-5′. ! 7. Заменитель соли по п.1, в котором мука с ароматическим свойством выбрана из видов муки с ароматическим свойством в результате нагрева, видов муки с внутренне присущим ароматическим свойством и их смесей. ! 8. Заменитель соли по п.7, в котором мука с ...

СРЕДСТВО, УСИЛИВАЮЩЕЕ СОЛЕНЫЙ ВКУС, И СПОСОБ ИЗГОТОВЛЕНИЯ, И СПОСОБ УСИЛЕНИЯ СОЛЕНОГО ВКУСА

... 1. Средство, усиливающее соленый вкус, включающее соединение, представленное следующей общей формулой (1), или его соль:где R представляет собой:(i) линейную или разветвленную углеводородную группу, имеющую 1-5 атомов углерода, которые могут прерываться гетероатомом, где углеводородная группа может иметь, по меньшей мере, одну группу, выбранную из группы, состоящей из карбоксильной группы и гидроксильной группы; или(ii) атом водорода.2. Средство, усиливающее соленый вкус, по п. 1, где соединение, представленное общей формулой (1), или его соль включает соединение, представленное любой из приведенных ниже общих формул (2)-(6), или его соль:,,,,,где Q представляет собой гетероатом, и q представляет собой 0 или 1;m и n, каждый из них, представляют собой целое число от 1 до 4, и m+n представляет собой целое число от 3 до 5;m′ и n′, каждый из них, представляют собой целое число от 1 до 3, и m′+n′ представляет собой целое число от 2 до 4; иk представляет собой целое число от 0 до 3.3. Средство ...

FOOD COMPOSITION

COMPOSITION AND METHOD FOR THE PRODUCTION OF A SALTY TASTE

NOVEL NACL SUBSTITUTE AGENT

L'invention se rapporte à un nouvel agent substitut de sel de sodium comprenant de la levure désactivée et un composé salant choisi parmi NaCl, un sel de potassium, un sel d'ammonium, un sel de magnésium et leur mélange. L'invention se rapporte également à une composition comprenant ce nouvel agent et une utilisation de cet agent dans la fabrication panaire et dans les plats culinaires préparés.

FOOD SALT PRODUCT

The invention provides a multi-component homogenous co-crystallized low sodium salt product for food and pharmaceutical use. The salt product of the invention is essentially segregation-free, has low hygroscopicity and is free- flowing. It has good microbial depression properties and good taste. It supplies the functionality of salt (NaCI) in processed foods and it also maintains the microbial safety, nutritional value and taste. The salt product of the invention includes an alkaline and alkaline earth metal chloride component and an ammonium chloride component. An alkaline metal is potassium (K), and optionally also sodium (Na). An alkaline earth metal is Magnesium (Mg) or Magnesium (Mg) and Calcium (Ca) having the sum of the molar ratios 1. The invention provides also a process to produce the salt products of the invention.

TASTE IMPROVER

Poly--glutamic acid or a salt thereof is made to be present at the same time as a taste-exhibiting substance formed from a potassium salt.

ПРИМЕНЕНИЕ СУШЕНОЙ БАРДЫ И ЭКСТРАКТА БАРДЫ (DDGS) В КАЧЕСТВЕ НЕДОРОГОГО УСИЛИТЕЛЯ ВКУСА И СРЕДСТВА ДЛЯ СНИЖЕНИЯ СОДЕРЖАНИЯ НАТРИЯ

Настоящее изобретение относится к применению барды и экстрактов барды в качестве ароматизатора или усилителя восприятия соленого вкуса в композициях пищевых продуктов. Способ получения ароматизированной пищевой композиции с использованием высушенной барды включает ферментацию и дистилляцию зерна с получением барды, содержащей зерновой остаток и растворимые вещества, и высушивание с получением высушенной барды (DDGS), отбор из высушенной барды частиц с относительно светлой окраской, имеющих значение «L», равное, по меньшей мере, 60, и значение «b», равное, по меньшей мере, +40, как измерено по шкале цветности L*a*b Hunter Instruments. Отобранную высококачественную барду добавляют в пищевой продукт в количестве от около 0,1% до менее чем около 10% от веса всей пищевой композиции. Таким образом, обеспечивается недорогая альтернатива натриевым и другим вкусовым добавкам и, кроме того, создается возможность уменьшить общее содержание натрия в пищевых продуктах. 3 н. и 3 з.п. ф-лы, 5 пр.

АРОМАТИЗИРУЮЩАЯ КОМПОЗИЦИЯ И ПИЩЕВЫЕ КОМПОЗИЦИИ, СОДЕРЖАЩИЕ ЕЕ

STRICTLY SODIUM ARM DIAETSALZ AND ITS PRODUCTION.

Novel NaCl salt substitute, use thereof and products containing same

Non-bitter sodium-free or low-sodium salt composition

Food composition

The present invention relates to the use of the compounds a) 3-hydroxy-2(H)-furanones, preferably, 3-hydroxy-4,5-dialkyl-2(H)furanones, b) thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane, c) furfuryl alcohol, d) bis(2-methyl-3-furanyl)disulphide as a sodium-replacing agent in food compositions. Furthermore, the invention relates to a ready-to-eat and a concentrated food composition which may comprise less sodium than conventional comparable ready-to-eat or concentrated food compositions, respectively, but which food compositions are experienced by the consumer as having a flavour which is comparably salty as that of a conventional comparable composition. Furthermore, the present invention relates to a method to reduce the sodium content of a food composition by replacing sodium by the above mentioned compounds.

Novel NaCI salt substitute, its use and products containing same

Pasta product having reduced sodium anti-boil-over composition with enhanced cheese flavor notes

A method and composition for reducing sodium in a pasta product having a cheese component and an anti-boil-over component without compromising the cheese flavor of the pasta product. The sodium chloride in the anti-boil-over composition is replaced with a sodium replacer including at least one of a modified potassium chloride or a bonded potassium chloride. Modified potassium chloride can include potassium chloride, rice flour, citric acid, L-lysine and rosemary extract. Bonded potassium chloride can include potassium chloride and natural flavors. The sodium replacer can include potassium chloride with at least either of the modified potassium chloride or the bonded potassium chloride. The addition of sodium replacers to the anti-boil-over component results in enhanced cheese flavors.

SALT SUBSTITUTE COMPOSITION

A METHOD FOR THE MANUFACTURE OF A FLAVOUR-ENHANCING COMPOSITION

The present invention provides a method for the production of a flavour-enhancing composition, the method comprising the steps of: i) providing a dairy liquid; ii) nanofiltrating the dairy liquid to obtain a nanofiltration permeate; iii) concentrating the nanofiltration permeate by reverse osmosis and/or evaporation to produce a flavour-enhancing composition, the flavour-enhancing composition comprising at least 50 wt% lactose by dry weight and having a K:Na ratio of at least 2:1, wherein nanofiltrating the dairy liquid uses a membrane having a molecular weight cut-off of from 300 Da to 800 Da.

SODIUM CHLORIDE FLAVOR SUBSTITUTE COMPOSITION AND USE THEREOF

SODIUM CHLORIDE FLAVOR SUBSTITUTE COMPOSITION AND USE THEREOF A sodium chloride substitute composition having a desirable saline flavor and being free of sodium or having a reduced sodium content is disclosed as consisting essentially of a mixture of a glycinamide salt and a flavor potentiator. The use of a glycinamide salt to impart a desirable saline flavor note to foodstuffs is also disclosed.

SALT SUBSTITUTE

REDUCED SODIUM FOOD PRODUCTS

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.

FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

NOVEL NACL SALT SUBSTITUTE, ITS USE AND PRODUCTS CONTAINING SAME

La présente invention concerne un nouvel agent substitut du sel NaCl comprenant au moins un extrait de levure, de la farine à caractère aromatique et un sel hyposodé et son utilisation comme agent salant. Elle concerne également l'utilisation d'extrait de levure 5 et de farine à caractère aromatique pour leurs effets masquants des off-flavors des sels hyposodés, en particulier des sels de potassium et/ou d'ammonium.

Enzymatic process

Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.

NEW AGENT SUBSTITUTE OF SALT NACI, ITS USE AND PRODUCTS WHILE CONTAINING

La présente invention concerne un nouvel agent substitut du sel NaCl comprenant au moins un extrait de levure, de la farine à caractère aromatique et un sel hyposodé et son utilisation comme agent salant. Elle concerne également l'utilisation d'extrait de levure et de farine à caractère aromatique pour leurs effets masquants des Off-flavors des sels hyposodés, en particulier des sels de potassium et/ou d'ammonium.

Method of preparation of a product being appropriate for the food, to replace the salt of table

감염 음식품용 조성물

... [과제] 감염 음식품에 짠맛을 부여하지 않고, 맛의 균형을 갖추고, 범용적으로 좋은 맛을 부여하는 것. [해결 수단] 감염 음식품에 식물성 단백 가수분해물과 효모 추출물을 혼합하는 것.

Flavor composition and edible compositions containing same

A flavor composition containing at least one dipeptide or tripeptide compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

REDUCED SODIUM FOOD PRODUCTS

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.

ПИЩЕВОЙ СОСТАВ И СПОСОБ ПРИДАНИЯ ПИЩЕ СОЛЕНОГО ВКУСА

Изобретение относится к составам, заменяющим пищевую поваренную соль. Состав содержит моногидрохлорид лизина и хлорид калия пищевых марок в массовом соотношении 1 : 9 - 3 : 2, при этом рН состава составляет 5,5-6,3. Состав обладает улучшенным вкусом и его легко приготовить в виде пищевой добавки. 2 с. и 8 з.п. ф-лы, 4 табл.

ПИЩЕВАЯ КОМПОЗИЦИЯ

1. Применение, по меньшей мере, одного соединения, выбранного из ! (а) 3-гидрокси-2(Н)-фуранонов, предпочтительно 3-гидрокси-4,5-диалкил-2(Н)-фуранонов, ! (b) тиол-замещенных метилфуранов, тиол-замещенных метил-ди-/тетрагидрофуранов или дитиоланов, предпочтительно фурфурилтиола, 2-метил-3-тетрагидрофурантиола или 2-метил-1,3-дитиолана, ! (c) фурфурилового спирта, ! (d) бис(2-метил-3-фуранил)дисульфида, ! в качестве заменяющего натрий агента в пищевых композициях, в котором указанное, по меньшей мере, одно соединение добавляется в пищевую композицию в процессе и/или после приготовления указанной пищевой композиции в общем количестве от, по меньшей мере, более 2 ppb, предпочтительно более 5 ppb, более предпочтительно более 10 ppb, наиболее предпочтительно более 20 ppb и менее 1000 ppb, предпочтительно менее 500 ppb, более предпочтительно менее 200 ppb, наиболее предпочтительно менее 100 ppb, в пересчете на массу указанной пищевой композиции. ! 2. Применение по п.1, отличающееся тем, что (а) представляет собой сотолон и/или абгексон. ! 3. Применение по п.2, отличающееся тем, что, по меньшей мере, одно соединение включает сотолон. ! 4. Применение по любому из предшествующих пп.1-3, отличающееся тем, что указанная пищевая композиция содержит Na+, в которой массовое соотношение Na+ к указанному, по меньшей мере, одному соединению составляет ниже 5000000, предпочтительно ниже 3000000, более предпочтительно ниже 2000000, более предпочтительно ниже 1000000, более предпочтительно ниже 500000, наиболее предпочтительно ниже 250000 и выше 2000, предпочтительно выше 5000, предпочтительно выше 10000, более предпочтительно выше 20000, наиболее предпочтительно выше 50000. ! 5. Способ снижения содержания Na+ в пище РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2009 149 421 (13) A (51) МПК A23L 1/237 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2009149421/13, 02.06.2008 (71) Заявитель(и): ЮНИЛЕВЕР Н.В. (NL) ...

LEBENSMITTELZUSAMMENSETZUNG

COMMON SALT SPARE COMPOSITION.

Low salt food with improved taste

High potassium polyphosphate and method for its preparation

NOVEL NACL SALT SUBSTITUTE, USE THEREOF AND PRODUCTS CONTAINING SAME

La présente invention concerne un nouvel agent substitut du sel NaCl dépourvu de farine à caractère aromatique et comprenant au moins un extrait de levureet de 5'nucléotides, et de préférence au moins 1% de 5'nucléotides par rapport à la teneur en matières sèches del'extrait de levure, et un mélange de sels hyposodés de potassium et d'ammoniumet son utilisation comme agent salant. Elle concerne également l'utilisation d'extrait de levure et de 5'nucléotides, et de préférence au moins 1% de 5'nucléotides par rapport à la teneur en matières sèches del'extrait de levure pour ses effets masquant des off-flavors et/ou pour renforcer le goût salé et/ou pour réduire la quantité des sels hyposodésde potassium et/ou d'ammonium.

REDUCED SODIUM FOOD PRODUCTS

DRY BARBEQUE MIX THICKENABLE WITHOUT HEATING

A dry mixture of tomato powder, vinegar powder, and a modified food starch (e.g., hydroxypropyl distarch phosphate) capable of thickening upon addition of liquid, without requiring heating, is disclosed. The dry mixture may be employed as a dry rub, or may be mixed with a liquid of the consumer's choice (e.g., water, beer, wine, bourbon, soda, pineapple juice, other juice, vinegar, or the like). Upon such mixing, and without application of heat, the resulting mixture will spontaneously thicken to have viscosity and other rheological characteristics similar to bottled barbeque sauces, which are thickened with application of heat during formulation, e.g., before bottling.

METHODS AND COMPOSITIONS FOR REDUCING SODIUM CONTENT IN FOOD PRODUCTS

The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain embodiments, the invention provides salt taste enhancing compositions including a blend of three potassium salts -namely, potassium chloride, monopotassium phosphate, and potassium citrate - which, when used in conjunction with sodium chloride, significantly enhances the salt perception in foods and beverages, while imparting no or limited bitter aftertaste. In other embodiments, the invention provides salt taste enhancing compositions including potassium chloride in combination with an organic acid and, optionally, an organic acid salt of potassium.

NEW AGENT SUBSTITUTE OF SALT NACL, ITS USE AND PRODUCTS WHILE CONTAINING.

Substitute of cooking salt and the salt of table

FLAVOR IMPROVING AGENT

A taste improving agent containing as an active ingredient a whey mineral satisfying all the criteria (a), (b), (c), (d), and (e) below: (a) an ash content in an solid portion of the whey mineral is 25 to 75% by mass; (b) a calcium content in a solid portion of the whey mineral is less than 2% by mass; (c) a calcium content in an ash portion of the whey mineral is less than 5% by mass; (d) a lactic acid content in a solid portion of the whey mineral is 1.0% by mass or more; and (e) a pH of an aqueous solution containing 0.1% by mass of a solid portion of the whey mineral is 6.0 to 7.5.

Seasoning compositions, foods containing such a seasoning composition, and process for preparing such foods

Seasoning compositions, which comprise 100 parts by weight of potassium chloride, 0.2 to 5 parts by weight of a sugar alcohol, 1 to 7.5 parts by weight of monosodium glutamate, 1 to 10 parts by weight of sucrose, and 0.05 to 1 part by weight of sodium inosinate and/or sodium guanylate, are useful as table salt (sodium chloride) replacers and can be used to reduce the amount of sodium chloride, while at the same time imparting a good salty taste to food.

НАТУРАЛЬНЫЙ ЗАМЕНИТЕЛЬ СОЛИ

1. Натуральный заменитель обычной соли для применения в пищевых продуктах, содержащий дезодорированную обесцвеченную сыворотку из томатов (ДОСТ). ! 2. Заменитель соли по п.1, по существу, состоящий из обработанной сыворотки из томатов, включающий сухие вещества, полученные из томатов, в концентрации от 3,0 до 80 вес.%. ! 3. Заменитель соли по п.1, который имеет консистенцию, выбранную из группы, состоящей из, по существу, прозрачной жидкости, суспензии и порошка. ! 4. Заменитель соли по п.2, который пригоден для использования в пищевых продуктах в концентрации от 0,5 до 6 вес.% от общего веса указанных сухих веществ томата и веса указанного пищевого продукта. ! 5. Заменитель соли по п.1, который представляет собой жидкость, содержащую от 3,0 до 80 вес.% сухих веществ. ! 6. Заменитель соли по п.5, который представляет собой жидкость, содержащую от 55 до 75 вес.% сухих веществ. ! 7. Заменитель соли по п.1, в котором указанная ДОСТ имеет пониженное содержание низкомолекулярных сахаров. ! 8. Заменитель соли по п.7, в котором указанное пониженное содержание достигается обработкой выбранной из ферментации, ферментативной реакции и физических или химических способов. ! 9. Заменитель соли по п.1, имеющий пониженное содержание низкомолекулярных сахаров, полученных в результате ферментации пищевыми дрожжами. ! 10. Способ получения заменителя обычной соли по п.1, включающий: ! i) выбор и мойку плодов томатов, измельчение и нагревание вымытых томатов, процеживание измельченных томатов для удаления частиц более чем 1 мм, при этом удаляя кожицу и семена из сырого сока; отделение мякоти от сока с получением, таким образом, томатного сока с низким содержанием мяк РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2009 122 985 (13) A (51) МПК A23L 1/237 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (71) Заявитель(и): ГАН ШМУЭЛЬ ФУДС ЛТД. (IL) (21), (22) Заявка: 2009122985/13, 10.12.2007 (30) Конвенционный приоритет: 25.12.2006 ...

ПРИМЕНЕНИЕ СУШЕНОЙ БАРДЫ И ЭКСТРАКТА БАРДЫ (DDGS) В КАЧЕСТВЕ НЕДОРОГОГО УСИЛИТЕЛЯ ВКУСА И СРЕДСТВА ДЛЯ СНИЖЕНИЯ СОДЕРЖАНИЯ НАТРИЯ

... 1. Способ получения пищевого продукта для употребления в пищу человеком, предусматривающий: ! ферментацию и дистилляцию зерна с получением сушеной барды и сухого экстракта барды (DDGS); ! отбор из DDGS частиц с относительно светлой окраской с получением высококачественного DDGS; и ! использование высококачественного DDGS для получения пищевого продукта; ! причем пищевой продукт содержит менее чем около 10 вес.% высококачественного DDGS. ! 2. Способ по п.1, в котором отбор проводят с использованием спектрофотометрии, и где высококачественный DDGS состоит, по существу, из частиц, имеющих значение «L», которое составляет, по меньшей мере, 60 и значение «b», которое составляет, по меньшей мере, +40, как измерено по шкале цветности L*a*b Hunter Instruments в соответствии со стандартными способами ASTM D 6290, Е1347 и Е308. ! 3. Способ по п.1, в котором отбор дополнительно включает воздушную сепарацию в струе воздуха. ! 4. Способ получения пищевых композиций с пониженным содержанием натрия для ...

СПОСОБЫ И КОМПОЗИЦИИ ДЛЯ СНИЖЕНИЯ СОДЕРЖАНИЯ НАТРИЯ В ПИЩЕВЫХ ПРОДУКТАХ

... 1. Способ производства обработанного пищевого продукта, имеющего пониженное содержание натрия, с соленым вкусом, подобным соленому вкусу предшествующей рецептуры этого пищевого продукта, включающий: ! (a) обеспечение скорректированного количества хлорида натрия в пищевом продукте измененной рецептуры, причем указанное скорректированное количество хлорида натрия меньше количества хлорида натрия в предшествующей рецептуре пищевого продукта; ! (b) добавление хлорида калия к пищевому продукту измененной рецептуры; ! (c) добавление монофосфатной соли к пищевому продукту измененной рецептуры, причем указанная монофосфатная соль включает представителя, выбранного из группы, состоящей из дигидрофосфата калия и дигидрофосфата кальция; и ! (d) добавление к обработанному пищевому продукту измененной рецептуры одного или нескольких представителей, выбранных из группы, состоящей из цитрата калия, гидрофосфата калия, фосфата калия, пирофосфата калия, лактата калия, ацетата калия, тартрата калия и формиата ...

Improvements in the production of nutritive salts

A nutritive salts preparation containing metal components normally comprised in human blood, and adapted to be consumed by the mouth, comprises non-toxic, water-soluble salts of calcium, potassium, iron, manganese and magnesium dissolved in water and reacted with sufficient citric acid and sodium hydroxide that a solution is formed containing salts of these metal components and sodium, wherein said metals are in approximately the same relative proportions as they occur in the blood, the components iron, manganese and magnesium being in the form of complex salts, the components potassium and calcium being normal citrates, the quantity of citric acid being sufficient to convert all the sodium into disodium citrate and to keep the final solution at least slightly acid. In the example, a solution of 350 grms citric acid in 700 grms water is mixed with 125 grms sodium hydroxide in 200 grms water. The solution so formed is mixed with a solution of 8 grms potassium chloride, 10 grms calcium chloride ...

Crystalline composition of lysine and succinic acid or alkali metal salt thereof

SODIUM CHLORIDE FLAVOR SUBSTITUTE COMPOSITION AND USE THEREOF

A METHOD FOR THE MANUFACTURE OF A FLAVOUR-ENHANCING COMPOSITION

The present invention provides a method for the production of a flavour-enhancing composition, the method comprising the steps of: i) providing a dairy liquid; ii) nanofiltrating the dairy liquid to obtain a nanofiltration permeate; iii) concentrating the nanofiltration permeate by reverse osmosis and/or evaporation to produce a flavour-enhancing composition, the flavour-enhancing composition comprising at least 50 wt% lactose by dry weight and having a K:Na ratio of at least 2:1, wherein nanofiltrating the dairy liquid uses a membrane having a molecular weight cut-off of from 300 Da to 800 Da.

SALT SUBSTITUTE

L'invention concerne un substitut de sel comprenant, en association avec du chlorure de sodium de : - 72 % à 87 % en poids de chlorure de potassium, - 10 % à 20 % en poids de sulfate de magnésium, et - 3 % à 8 % en poids de sulfate de calcium. Ces composés minéraux sont typiquement d'origine marine. L'invention concerne également les utilisations du substitut de sel selon l'invention en tant que sel de table, ou pour la préparation industrielle d'aliments pour l'homme et/ou l'animal, assurant les mêmes fonctions techniques que le sel. L'invention porte également sur un procédé de fabrication d'un produit salé ainsi que sur une denrée alimentaire comprenant le substitut de sel.

LOW SALT FOOD WITH IMPROVED TASTE

The present invention relates to the use of a yeast extract for preparing a cereal product with a reduced sodium. The yeast extract comprises at leas t 30% w/w 5'- ribonucleotides on the basis of sodium chloride free dry matte r. Preferably, a yeast extract is used wherein the total amount of 5'-GMP pl us 5'-IMP is at least 15% w/w on the basis of sodium chloride free dry matte r. The method of the invention may advantageously be used for preparing a re duced sodium cereal products wherein at least 30% of the sodium is replaced, since off-tastes are masked and salt perception is enhanced.

COMPOSITION BEING ABLE TO REPLACE SODIUM CHLORIDE IN FOOD AND ITS USE

Products of preparation of products with salted savour usable for the food and in particular the confectionery

SALTY TASTE-ENHANCING AGENT

An object of the present invention is to provide a novel method for enhancing salty taste. The present invention provides a salty taste-enhancing agent for use in a food containing salt, which contains adenylic acid or a salt thereof acceptable for foods, and an organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid or a salt thereof acceptable for foods.

НАТУРАЛЬНЫЙ ЗАМЕНИТЕЛЬ СОЛИ

FIELD: food industry. SUBSTANCE: invention relates to food industry. The salt substitute is produced of deodorised decolourised tomato whey containing only natural materials and may be represented by a transparent liquid including dry substances produced of tomatoes. EFFECT: invention ensures substitution of a significant part of NaCl in the human ration. 18 cl, 1 dwg,1 tbl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 460 338 (13) C2 (51) МПК A23L 1/237 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2009122985/10, 10.12.2007 (24) Дата начала отсчета срока действия патента: 10.12.2007 (72) Автор(ы): КАТЗИР Ювал (IL), БУДМАН Эли (IL) (73) Патентообладатель(и): ГАН ШМУЭЛЬ ФУДС ЛТД. (IL) R U Приоритет(ы): (30) Конвенционный приоритет: 25.12.2006 IL 180308 (43) Дата публикации заявки: 27.12.2010 Бюл. № 36 2 4 6 0 3 3 8 (45) Опубликовано: 10.09.2012 Бюл. № 25 (56) Список документов, цитированных в отчете о поиске: US 6890574 B1, 10.05.2005. US 2005/0142219 A1, 30.06.2005. US 2006/0263498 A1, 23.11.2006. US 4643902 A, 17.02.1987. US 4971813 A, 20.11.1990. SU 2286071 C2, 27.10.2006. 2 4 6 0 3 3 8 R U (86) Заявка PCT: IL 2007/001522 (10.12.2007) C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 16.06.2009 (87) Публикация заявки РСТ: WO 2008/078315 (03.07.2008) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. С.А.Дорофееву, рег.№ 146 (54) НАТУРАЛЬНЫЙ ЗАМЕНИТЕЛЬ СОЛИ (57) Реферат: Изобретение относится к пищевой промышленности. Заменитель соли получают из дезодорированной обесцвеченной сыворотки из томатов, содержащей только натуральные материалы, и может представлять собой прозрачную жидкость, содержащую сухие вещества, полученные из томатов. Изобретение обеспечивает замену значительной части NdCl в рационе человека. 5 н. и 13 з.п. ф-лы, 1 ил., 1 табл., 1 пр. Ñòð.: 1 ru C 2 C 2 2 4 6 0 3 3 8 2 4 6 0 3 3 8 R U R U Ñòð.: ...

НЕГОРЬКАЯ, НЕ СОДЕРЖАЩАЯ НАТРИЙ ИЛИ С НИЗКИМ СОДЕРЖАНИЕМ СОЛИ НАТРИЯ КОМПОЗИЦИЯ

... 1. Не содержащая натрий или с низким содержанием натрия приправляющая композиция, включающая подкислитель, выбранный из группы, состоящей из лимонной кислоты, винной кислоты, фумаровой кислоты, молочной кислоты и их смесей; соли калия; соли кальция; соли магния; и рисовой муки. ! 2. Приправляющая композиция по п.1, которая приспособлена как замена обычной соли в быту или в пищевой промышленности. ! 3. Приправляющая композиция по п.1, где солью калия является цитрат калия или хлорид калия и находится в количестве 15-65 вес.%; подкислитель выбран из группы, состоящей из винной кислоты, лимонной кислоты и фумаровой кислоты, и находится в количестве 5-40 вес.%; солью магния является сульфат магния и находится в количестве 10-30 вес.%; солью кальция является хлорид кальция или фосфат кальция и находится в количестве 2-15 вес.%; и рисовая мука находится в количестве 2-40 вес.%. ! 4. Приправляющая композиция по п.1, где указанная композиция включает смесь, адаптированную как приправа для продуктов ...

Verfahren zur Herstellung von leicht resorbierbaren Kochsalzersatzmitteln

Methods and compositions for reducing sodium content in food products

SEASONING COMPOSITIONS

A seasoning composition was prepared by admixing 100 weight parts of potassium chloride, 1.5 to 30 weight parts of edible organic acid calcium salt and 1 to 30 weight parts of glutamic acid salt or/and 0.01 to 5 weight parts of nucleotide seasoning material. The composition is characterized in that the irritating and disagreeable taste of potassium chloride is muffled and it has a rond, delicious taste, and can be used as a seasoning in applications similar to those of sodium chloride.

SEASONING COMPOSITIONS

SALT REPLACEMENT COMPOSITION, A PROCESS FOR MAKING A SALT REPLACEMENT COMPOSITION, AND ITS USE IN BAKED DOUGH PRODUCTS

The present invention relates to a salt replacement product comprising homogeneous particles of: (a) 5- 70 wt% of one or more extracts from fungi, like from mycelia or mushrooms; (b) 10- 80 wt% of a chloride salt of a metal that is acceptable in food, chosen from calcium, magnesium, or mixtures thereof; and (c) optionally one or more powder stabilizing additives. The invention furthermore relates to a process for making the product, and to use of the product for salt replacement in baked dough products.

FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

COMPOSITION FOR LOW-SALT FOOD OR BEVERAGE

It becomes possible to adjust the balance of taste of a low-salt food or beverage and impart good taste to the low-salt food or beverage for general purposes without the need of imparting salty taste to the low-salt food or beverage. A hydrolysate of a plant-derived protein and an yeast extract are added to a low-salt food or beverage.

COMPOSITION FOR LOW-SALT FOOD OR BEVERAGE

It becomes possible to adjust the balance of taste of a low-salt food or beverage and impart good taste to the low-salt food or beverage for general purposes without the need of imparting salty taste to the low-salt food or beverage. A hydrolysate of a plant-derived protein and an yeast extract are added to a low-salt food or beverage.

COMPOSITION AND METHOD FOR PRODUCING A SALTY TASTE

A physical mixture which consists essentially of compositions of lysine monohydrochloride and potassium chloride alone or admixed with small amounts of succinic acid in particular weight ratios which have a salty taste comparable to table salt (sodium chloride) is described. The mixtures mask the bitter aftertaste of the potassium chloride and can provide dietary lysine which is an essential amino acid.

Processo enzimático

BEVERAGE POWDER

The present invention relates to a beverage powder comprising water-soluble porous particles comprising a tastant, the particles being able to float on water. Further aspects of the invention are the use of a beverage powder to reduce the quantity of tastant in a beverage and a bottled beverage. 1. Beverage powder comprising water-soluble porous particles , the particles comprising a tastant and having an amorphous continuous phase comprising a soluble filler , wherein the particles have a closed porosity of between 10 and 80% and can float in water.2. A beverage powder according to wherein the tastant provides a sweet claim 1 , salty or umami taste.3. A beverage powder according to further comprising partially aggregated proteins.4. A beverage powder according to wherein the partially aggregated proteins are selected from the group consisting of soy proteins claim 3 , egg proteins claim 3 , rice proteins claim 3 , almond proteins claim 3 , oat proteins claim 3 , pea proteins claim 3 , potato proteins claim 3 , wheat proteins claim 3 , milk proteins and combinations of these.5. A beverage powder wherein the surfactant is a plant or dairy protein.6. A beverage powder according to wherein the tastant is sucrose.7. A beverage powder according to wherein the amorphous continuous phase of the porous particles comprises sucrose and skimmed milk.8. A beverage powder according to wherein the amorphous continuous phase of the porous particles comprises sucrose claim 1 , lactose claim 1 , and partially aggregated milk protein.9. A beverage powder according to wherein the amorphous continuous phase of the porous particles comprises sucrose claim 1 , maltodextrin and almond protein.10. A beverage powder according to wherein the tastant comprises sodium chloride and/or potassium chloride.11. A beverage powder according to wherein the amorphous continuous phase of the porous particles comprises maltodextrin claim 10 , caseinate and dissociated sodium or potassium chloride.12. A ...

Sweetener composition with improved taste quality comprising allulose and salt and method for improving taste quality of alulose using salt

A sweetener composition including allulose and a salt and having improved taste, and a method of improving taste of allulose are disclosed.

PROCESS FOR DISGUISTING THE BITTER TASTE OF POTASSIUM

... 1469089 Disguising the taste of potassium CHIMICASA GmbH 24 June 1975 [25 June 1974] 26702/75 Heading A2B The bitter taste of potassium used to salt foods in place of sodium chloride is disguised by the addition of, per 100 parts by wt. of potassium, 7.5 to 100 parts by wt. of saccharose or an amount of sodium or potassium saccharinate, sodium or potassium cyclamate, glucose, lactose, mannitol, sorbitol having the equivalent sweetening strength as the specified amount of saccharose. The composition added to the foodstuffs to salt comprises at least 50% the cations as potassium, the remainder being from one of the above mentioned water soluble sweetening agent.

SALT SUBSTITUTES HAVING REDUCED BITTERNESS

Flavor composition and edible compositions containing same

FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME Abstract A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

Masking Bitter Flavors

Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors.

Fermented Ingredient

Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.

TEA BEVERAGE IN WHICH QUALITY OF TASTE RESULTING FROM SUGARS AND SWEETENERS IS IMPROVED

The present invention relates to a tea beverage that contains (a) an amount of a natural sugar corresponding to a sweetness intensity X1, (b) an amount of a high-sweetness sweetener corresponding to a sweetness intensity X2, (c) less than 50 mg of sodium per 100 ml of said tea beverage, and (d) 0.1-32 mg of potassium per 100 ml and/or 0.1-32 mg of calcium per 100 ml of said tea beverage. The high-sweetness sweetener includes at least one high-sweetness sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, a extract, mogroside V, and thaumatin. The tea beverage satisfies 0.1<(X1+X2)≤20. 1. A tea beverage comprising:(a) a natural sugar in an amount corresponding to a sweetness intensity X1;(b) a high-intensity sweetener in an amount corresponding to a sweetness intensity X2;(c) less than 50 mg/100 ml of sodium; and(d) 0.1 to 52 mg/100 ml of potassium and/or 0.1 to 52 mg/100 ml of calcium,wherein the high-intensity sweetener comprises at least one high-intensity sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, a Luo han guo extract, mogroside V, and thaumatin; and0.1<(X1+X2)≤20 is satisfied.2. The tea beverage according to claim 1 , wherein a sodium content is 7 mg/100 ml or more and less than 40 mg/100 ml.3. The tea beverage according to claim 1 , comprising 0.1 to 32 mg/100 ml of potassium and/or 0.1 to 32 mg/100 ml of calcium.4. The tea beverage according to claim 1 , wherein energy is 50 Kcal/100 ml or less.5. The tea beverage according to claim 1 , wherein X1 is 0.1 to 5.9.6. The tea beverage according to claim 1 , comprising 200 to 600 ppm of polyphenol.7. The tea beverage according to claim 6 , comprising 200 to 600 ppm of catechin.8. The tea beverage according to claim 1 , wherein the natural sugar is at least one selected from the group consisting of glucose claim 1 , sucrose claim 1 , fructose claim 1 , ...

Method for removing nitrate from solution comprising salt component

The present invention provides a method for removing nitrate from a solution comprising a salt component, wherein the method transplants sulfur bacteria to a sulfur-containing plant, and enables the sulfur-containing plant to which the sulfur bacteria is transplanted to contact a solution that comprises a salt component so as to remove nitrate from the solution comprising the salt component. The present invention also provides a solution comprising the salt component prepared by the method, and provides a salt comprising nitrate of 1.7 mg or lower per 100 g of salt.

REDUCED SALT MIXTURES FOR CONFECTIONS

Improved confectionary compositions using a reduced salt mixture comprising at least one salt substitute, modified salt or modified salt substitute having at least two different particle sizes which give an acceptable texture, stability, clarity and flavor delivery, while having less sodium chloride than traditional salted confectionary compositions. 1. A reduced salt mixture comprising at least two or more different particle sizes selected from the group consisting of:a. fine, very fine, coarse, moderately coarse, and very coarse; and,b. at least one salt substitute, modified salt, modified salt substitute or combinations thereof, to reduce the sodium content of a salted confectionary composition by at least 50%.2. The reduced salt mixture of claim 1 , wherein the reduced salt mixture reduces the sodium content of a salted confectionary composition by at least 85%.3. The reduced salt mixture of claim 1 , wherein the salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain fine particles having a particle size range of 75 to 180 microns claim 1 , and at least one salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain coarse particles having a particle size range of 180 to about 1 claim 1 ,200 microns.4. The reduced salt mixture of claim 1 , wherein the salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain very fine and fine particles having a particle size range of 75 to 180 microns claim 1 , and at least one salt substitute claim 1 , modified salt claim 1 , or modified salt substitute containing coarse claim 1 , moderately coarse and coarse particles having a particle size range of 180 to about 1 claim 1 ,200 microns.5. The reduced salt mixture of claim 1 , comprising:a. from about 20 wt. % to 50 wt. % of 75 to 180 micron size particles selected from the group consisting of salt substitute, modified salt, modified salt substitute, and combinations thereof; and,b. from about ...

METHOD FOR PRODUCING INSTANT NOODLES CONTAINING POTASSIUM LACTATE

[Problem to be Solved] 1. A method for producing instant noodles , comprising at least the following steps 1 to 3:step 1 of kneading a raw material powder, water and kansui to produce noodle dough;step 2 of producing noodle strings from the noodle dough; andstep 3 of adding potassium lactate to the noodle strings.2. The method for producing instant noodles according to claim 1 , wherein the raw material powder contains gluten.3. The method for producing instant noodles according to claim 1 , wherein the noodle strings are gelatinized before the step 3.4. The method for producing instant noodles according to claim 1 , wherein the raw material powder contains wheat flour. The present invention relates to a method for producing potassium lactate-containing instant noodles having adequate salty taste and texture.In production of noodles in general, salt (sodium chloride) is added in many cases in producing noodle strings from a raw material powder such as wheat flour. Such addition aims to improve noodle making properties and texture by enhancing elasticity and extensibility of resultant noodle strings through an action of sodium chloride on gluten contained in the noodle strings.In recent years, however, a large number of the so-called low-salt products having a reduced sodium chloride content for preventing high blood pressure otherwise caused through excessive intake of sodium are placed on the market. According to “Dietary Reference Intakes for Japanese” issued by the Ministry of Health, Labour and Welfare, the recommended daily salt intake is less than 9 g for an adult male and less than 7.5 g for an adult female in the 2010 edition, but the recommended daily salt intake is reduced to less than 8 g for an adult male and less than 7 g for an adult female in the 2015 edition. Thus, consciousness of salt reduction will be probably continuously increasing.In response to the increase of the concern about salt reduction, food in which sodium lactate is added for ...

FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods. 133-. (canceled)34. A flavor composition comprising a peptide selected from the group consisting of: Phe-Leu/Ile , Leu/Ile-Val-Glu , Phe-Val-Asp , Val-Asp-Leu/Ile-Leu/Ile , Leu-Phe-Arg-Val , Phe-Phe , Val-Phe-Val , Phe-Leu/Ile-Val , 11-OH-hydroxyjasmonic acid , Leu/Ile-Leu/Ile-Gly , Phe-Leu/Ile-Gly , Phe-Asp-Val , Phe-Tyr , Leu/Ile-Val , Phe-Leu/Ile , Gln-Val-Leu , Glu-Val-Leu , and combinations thereof.35. The flavor composition of claim 34 , wherein the peptide is an acetate salt claim 34 , a trifluoroacetate salt claim 34 , or a formate salt.36. The flavor composition of claim 34 , wherein the flavor composition further comprises a salt selected from the group consisting of sodium chloride claim 34 , potassium chloride claim 34 , and combinations thereof.37. The flavor composition of claim 34 , wherein the peptide is prepared from a food product source.38. The flavor composition of claim 37 , wherein the food product source is selected from the group consisting of cacao claim 37 , wheat claim 37 , and soy.39. The flavor composition of claim 34 , wherein the peptide is a synthetic peptide.40. A food product comprising the flavor composition of claim 34 , wherein the peptide is present at a concentration of from about 0.0000001 to about 1.0% weight/weight of the food product.41. A method of increasing a saltiness intensity in a food product comprising admixing the food product with the flavor composition of claim 34 , wherein the peptide is present at a concentration of from about 0.0000001 to about 1.0% in the admixture.42. The method of claim 41 , wherein the increase in saltiness intensity comprises an increase in saltiness aftertaste.43. A method of reducing the amount of sodium chloride in a food product comprising ...

DRY BARBEQUE MIX THICKENABLE WITHOUT HEATING

A dry mixture of tomato powder, vinegar powder, and a modified food starch (e.g., hydroxypropyl distarch phosphate) capable of thickening upon addition of liquid, without requiring heating, is disclosed. The dry mixture may be employed as a dry rub, or may be mixed with a liquid of the consumer's choice (e.g., water, beer, wine, bourbon, soda, pineapple juice, other juice, vinegar, or the like). Upon such mixing, and without application of heat, the resulting mixture will spontaneously thicken to have viscosity and other rheological characteristics similar to bottled barbeque sauces, which are thickened with application of heat during formulation, e.g., before bottling. 1. A dry food mixture that is thickenable without heating upon addition of liquid , the food mixture comprising:(a) one or more dry flavor components comprising herbs, spices, dried fruits, or dried vegetables for providing flavor;(b) vinegar powder;(c) a modified food starch comprising a phosphated starch that has been ethoxylated and/or propoxylated, the modified food starch being configured to thicken a resulting sauce upon mixing of the dry food mixture with a liquid, without requiring heating of the sauce in order to achieve such thickening.2. The dry food mixture of claim 1 , wherein the vinegar powder comprises sodium acetate.3. The dry food mixture of claim 1 , wherein the dry food mixture further comprises a cellulosic gum.4. The dry food mixture of claim 3 , wherein the cellulosic gum comprises at least one of xanthan gum claim 3 , guar gum claim 3 , locust bean gum claim 3 , or carrageenan gum.5. The dry food mixture of claim 3 , wherein the cellulosic gum comprises from about 5% to about 25% of the dry food mixture.6. The dry food mixture of claim 1 , wherein the modified food starch comprises hydroxypropyl distarch phosphate (HDP).7. The dry food mixture of claim 6 , wherein the modified food starch consists essentially of hydroxypropyl distarch phosphate (HDP).8. The dry food mixture of ...

REDUCED SODIUM FOOD PRODUCTS

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness. 178-. (canceled)80. The food product of claim 79 , wherein Ris OH.81. The food product of claim 79 , wherein Ris H.82. The food product of claim 79 , wherein X is CHOH.83. The food product of claim 79 , wherein Y is CH.84. The food product of claim 79 , wherein Ris H.85. The food product of claim 79 , wherein Ris a Cto Cunsaturated alkyl.86. The food product of claim 79 , wherein Ris a Cunsaturated alkyl.87. The food product of claim 79 , wherein Ris a Calkyl with one double bond.90. A food product according to claim 79 , wherein the at least one compound of Formula R3 is present in the food product in an amount sufficient to enhance a perception of saltiness of the food product.91. A food product according to claim 79 , wherein the food product has a water content of at least about 30% by weight.92. A food product according to claim 79 , wherein the food product is selected from the group consisting of a soup claim 79 , a seasoning claim 79 , and a ready-to-eat breakfast cereal.93. A food product according to claim 79 , wherein the at least one compound of Formula R3 is present in the food product at a concentration from about 0.01% by weight to about 2% by weight. This application claims the benefit of each of the following Provisional Patent Applications: U.S. 61/762,781, filed on Feb. 8, 2013; U.S. 61/762,792, filed on Feb. 8, 2013; U.S. 61/762,798, filed on Feb. 8, 2013; U.S. 61/762,804, filed on Feb. 8, 2013; U.S. 61/763,244, filed on Feb. 11, 2013; U.S. 61/763,274, filed on Feb. 11, 2013; and U.S. 61/763,300, filed on Feb. 11, 2013. Each of the above-referenced US Provisional Patent Applications is hereby incorporated herein by ...

SALT REPLACEMENT COMPOSITION, A PROCESS FOR MAKING A SALT REPLACEMENT COMPOSITION, AND ITS USE IN BAKED DOUGH PRODUCTS

The present invention relates to a salt replacement product comprising homogeneous particles of: (a) 5-70 wt % of one or more extracts from fungi, like from mycelia or mushrooms; (b) 10-80 wt % of a chloride salt of a metal that is acceptable in food, chosen from calcium, magnesium, or mixtures thereof; and (c) optionally one or more powder stabilizing additives. The invention furthermore relates to a process for making the product, and to use of the product for salt replacement in baked dough products. 1. Salt replacement product comprising a homogeneous particles of:a. 5-70 wt % of one or more extracts from fungi, like from mycelia or mushrooms;b. 10-80 wt % of a chloride salt of a metal that is acceptable in food, chosen from calcium, magnesium, or mixtures thereof;c. and optionally one or more powder stabilizing additives.2. Process for the preparation of a salt replacement product , comprising the following steps: i. 5-70 wt % (on dry weight) of one or more extracts from fungi, like from mycelia or mushrooms', 'ii. 10-80 wt % (on dry weight) of a chloride salt of a metal that is acceptable in food, chosen from calcium, magnesium, or mixtures thereof;', 'iii. and optionally one or more powder stabilizing additives, 'a. providing a solution of'}b. drying the solutionc. and obtaining a substantial homogeneous salt replacement product in granular form.3. Process according to wherein the drying is performed by spray drying.4. Product or process according to any one of the preceding claims claim 2 , wherein the extract from fungi is yeast extract.5. Product or process according to any one of - claim 2 , wherein the extract from fungi is extract from agaricus bisporus mushroom.6. Product or process according to any one of the preceding claims claim 2 , wherein the chloride salt is calcium chloride.7. Product or process according to any one of the preceding claims claim 2 , wherein the powder stabilizing additive includes maltodextrine.8. Product or process according ...

Masking Bitter Flavors

Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors. 1. A method of improving the taste of a beverage , by making palatable a beverage that would otherwise be unpalatably bitter; said method comprising preparing an aqueous solution comprising water , sugar , potassium chloride , and a mogroside; wherein:(a) the potassium chloride is between 0.5% and 2% of the aqueous solution by mass;(b) the mogroside is between 200 ppm and 1000 ppm of the aqueous solution by mass;(c) the mogroside comprises one or more mogrosides selected from the group consisting of mogroside III, mogroside IV, mogroside V, and siamenoside I;(d) as compared to an otherwise substantially identical beverage containing the same amount of potassium chloride but lacking any mogroside, the sweetness of the beverage does not differ substantially; and(e) the beverage with the potassium chloride is palatable; but wherein without the mogroside the otherwise identical beverage would be unpalatably bitter due to the potassium.2. The method of claim 1 , wherein the beverage additionally comprises a calcium salt.3. The method of claim 2 , wherein the calcium salt comprises calcium chloride.4. The method of claim 1 , wherein the mogroside is between 300 ppm and 800 ppm of the aqueous solution by mass.5. The method of claim 1 , wherein the beverage additionally comprises free amino acids.6. The method of claim 1 , wherein the mogroside comprises mogroside III.7. The method of claim 1 , wherein the mogroside comprises mogroside IV.8. The method of claim 1 , wherein the mogroside comprises mogroside V.9. The method of claim 1 , wherein the mogroside comprises siamenoside I.10. The method of claim 1 , wherein the mogroside is 200 ppm of the aqueous solution by mass.11. The method of claim 1 , wherein the mogroside is supplied as an extract of Lo Han Gou fruit.12. The method of ...

Enzymatic Process

Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products. 1. A process of forming a salt enhancing ingredient , [{'i': 'Apium graveolens', '(i) forming an aqueous slurry of plant material, and'}, '(ii) forming a hydrolysate of Apium graveolens plant material by subjecting it to an enzymatic hydrolysis using one or more proteolytic enzymes., 'the process comprising the steps of'}2. The process according to claim 1 , wherein the formed salt enhancing ingredient is inactivated by heating.3. The process according to claim 1 , wherein the one or more proteolytic enzymes are selected from the group consisting of proteinase claim 1 , peptidase claim 1 , and glutaminase.4. The process according to claim 1 , wherein the one or more proteolytic enzymes comprise both endopeptidase and exopeptidase activity.5Aspergillus oryzae. The process according to claim 1 , wherein the one or more proteolytic enzymes comprise an enzyme preparation from (Umamizyme™) and wherein the hydrolysis is performed at 40° C. to 60° C.6Apium graveolens. The process according to claim 1 , wherein the hydrolysate is formed by subjecting the plant material to an enzymatic hydrolysis using one or more carbohydrase enzymes in parallel or subsequent to enzymatic hydrolysis by the one or more proteolytic enzymes.7Lactobacillus.. The process according to claim 1 , wherein the hydrolysate is subjected to fermentation using a8LactobacillusL. plantarum, L. casei, L. brevisL. helveticus.. The process according to wherein the microorganism is selected from the group consisting of: and9. The salt enhancing ingredient formed by the process of .10. The salt enhancing ingredient of which is concentrated at least 1.5 times by removing water.11. The salt enhancing ingredient according to claim 9 , wherein the salt ...

SWEETENER COMPOSITION WITH IMPROVED TASTE QUALITY COMPRISING ALLULOSE AND SALT AND METHOD FOR IMPROVING TASTE QUALITY OF ALULOSE USING SALT

A sweetener composition including allulose and a salt and having improved taste, and a method of improving taste of allulose are disclosed. 1. A sweetener composition comprising allulose and a salt.2. The sweetener composition according to claim 1 , wherein the allulose is a crystalline allulose.3. The sweetener composition according to claim 2 , wherein the crystalline allulose is in a form coated with the salt.4. The sweetener composition according to claim 1 , wherein the salt is present in an amount of 0.005 parts by weight to 5 part by weight relative to 100 parts by weight of the allulose.5. The sweetener composition according to claim 1 , wherein the salt is at least one selected from among sodium chloride claim 1 , potassium chloride claim 1 , magnesium chloride claim 1 , calcium chloride claim 1 , sodium glutamate claim 1 , and sodium succinate.6. The sweetener composition according to claim 1 , wherein the sweetener composition has a mean aperture of 350 μm or more.7. The sweetener composition according to claim 1 , wherein the sweetener composition has a coefficient of variation in size distribution of 32% or less.8. The sweetener composition according to claim 1 , wherein the sweetener composition has a bulk density of 69 g/100 ml or more.9. The sweetener composition according to claim 1 , wherein the sweetener composition has an angle of repose of 30° or less.10. The sweetener composition according to claim 1 , wherein the sweetener composition has improved taste.11. The sweetener composition according to claim 10 , wherein improvement in taste comprises reduction in bitterness claim 10 , acridity claim 10 , off-taste claim 10 , off-flavor claim 10 , or a combination thereof.12. A method of improving taste of allulose claim 10 , comprising: coating the allulose with a salt.13. The method of improving taste of allulose according to claim 12 , wherein coating the allulose is performed by spraying the salt onto the allulose.14. The method of improving ...

FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods. 1. A flavor composition comprising a peptide , wherein the peptide comprises:(i) pyroglutamic acid (pGlu); and(ii) a second amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp) and cysteine (Cys).2. A flavor composition comprising a peptide , wherein the peptide comprises:(i) pyroglutamic acid (pGlu);(ii) an amino acid selected from the group consisting of a valine (Val), leucine (Leu), isoleucine (Ile), cysteine (Cys) and proline (Pro); and(iii) a third amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp), cysteine (Cys), glutamine (Gln), serine (Ser) and glutamate (Glu).3. A flavor composition comprising a peptide , wherein the peptide comprises:(i) γglutamic acid (γGlu); and(ii) a second amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp) and cysteine (Cys).4. A flavor composition comprising a peptide , wherein the peptide comprises:(i) γglutamic acid (γGlu);(ii) an amino acid selected from the group consisting of a valine (Val), leucine (Leu), isoleucine (Ile) and proline (Pro); and(iii) a third amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp) and cysteine (Cys).5. The flavor composition ...

LOW SODIUM SALT SUBSTITUTE WITH POTASSIUM CHLORIDE

Making a salt substitute includes forming a salt substitute precursor, providing the salt substitute precursor to a centrifuge, and centrifuging the salt substitute precursor to yield a salt substitute in the form of a solid and a centrate. The salt substitute precursor includes water, a chloride salt, a food grade acid, and an anticaking agent. The chloride salt includes potassium chloride. A pH of the salt substitute precursor is between 2 and 4, and the salt substitute precursor is a saturated or supersaturated solution, a suspension, or a slurry. The salt substitute includes a chloride salt, a food grade acid, and an anticaking agent. The salt substitute includes potassium chloride and is in the form of a crystalline solid including at least 95 wt % of the chloride salt, up to 1 wt % of the food grade acid, and up to 1 wt % of the anticaking agent. 1. A salt substitute precursor comprising:water;a chloride salt, wherein the chloride salt comprises potassium chloride;a food grade acid; andan anticaking agent,wherein a pH of the salt substitute precursor is between 2 and 4, and the salt substitute precursor is a saturated or supersaturated solution, a suspension, or a slurry.2. The salt substitute precursor of claim 1 , wherein the food grade acid comprises at least one of acetic acid claim 1 , ascorbic acid claim 1 , benzoic acid claim 1 , citric acid claim 1 , succinic acid claim 1 , fumaric acid claim 1 , lactic acid claim 1 , malic acid claim 1 , tartaric acid claim 1 , lemon juice claim 1 , hydrochloric acid claim 1 , and phosphoric acid.3. The salt substitute precursor of claim 1 , wherein the anticaking agent comprises at least one of sodium aluminosilicate claim 1 , sodium ferrocyanide claim 1 , potassium ferrocyanide claim 1 , calcium carbonate claim 1 , magnesium carbonate claim 1 , tricalcium phosphate claim 1 , and silicon dioxide.4. The salt substitute precursor of claim 1 , wherein the chloride salt further comprises sodium chloride.5. The salt ...

REDUCED SODIUM FOOD PRODUCTS

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness. 178-. (canceled)80. The food product of claim 79 , wherein Ris C-Calkyl.81. The food product of claim 79 , wherein Ris H.83. The food product of claim 79 , wherein Y is CR═CH and Ris H.84. The food product of claim 79 , wherein Y is CHR—CHand Ris OH or —OCH.85. The food product of claim 79 , wherein Ris CH.87. The food product of claim 79 , wherein the compound of formula A is compound 1.88. The food product of claim 79 , wherein the compound of formula A is compound 2.89. The food product of claim 79 , wherein the compound of formula A is compound 3.90. The food product of claim 79 , wherein the compound of formula A is compound 4.91. The food product of claim 79 , wherein the compound of formula A is compound 5.92. The food product of claim 79 , wherein the compound of formula A is compound 6.93. The food product of claim 79 , wherein the compound of formula A is compound 7.94. The food product of claim 79 , wherein the compound of formula A is compound 8.95. The food product of claim 79 , wherein the compound of formula A is compound 9.96. The food product of claim 79 , wherein the compound of formula A is present in the food product from 0.01 to 2 percent by weight. This application claims the benefit of each of the following Provisional Patent Applications: US 61/762,781, filed on Feb. 8, 2013; US 61/762,792, filed on Feb. 8, 2013; US 61/762,798, filed on Feb. 8, 2013; US 61/762,804, filed on Feb. 8, 2013; U.S. 61/763,244, filed on Feb. 11, 2013; US 61/763,274, filed on Feb. 11, 2013; and US 61/763,300, filed on Feb. 11, 2013. Each of the above-referenced US Provisional Patent Applications is hereby incorporated herein by reference ...

LIQUID SALT WITH TRACES OF SODIUM

The present invention relates to a liquid salt, with traces of sodium below 0.01%, which is iodized and dissolved in purified water for food use. 1. Liquid salt , with traces of sodium , in an aqueous base , CHARACTERIZED in that it comprises the following salts by weight of dry matter:15%-28% of potassium chloride0.001%-5% of potassium citrate0.002%-3% of monopotassium glutamate0.1%-0.003% of potassium iodate0.002% to 0.1% potassium sorbate.2. Liquid salt according to claim 1 , CHARACTERIZED in that in its liquid form it has 16%- 28% potassium salts.3. Liquid salt according to claim 2 , CHARACTERIZED in that it comprises up to 0.01% sodium by weight.4. Composition according to claim 1 , CHARACTERIZED in that it has the form of an iodized salt solution.5. Process for preparing the liquid salt of claim 1 , CHARACTERIZED in that water is treated in various filters (resin claim 1 , carbon activated and reverse osmosis) claim 1 , until reaching the level of purified water claim 1 , in which potassium salts are dissolved until reaching a percentage of salts by weight corresponding to approximately 21%.6. Use of the liquid salt according to the claim of Example 1 claim 1 , CHARACTERIZED in that it is used as a SODIUM-FREE food seasoning claim 1 , common table salt substitute claim 1 , directly applied to foods claim 1 , and allows the seasoning of food without adding sodium claim 1 , versus liquid varieties with sodium content that claim 1 , on raising the dose claim 1 , will bring the contents of a common salt. This application claims priority to PCT application no. PCT/CL2014/000060 filed on Nov. 14, 2014.Not ApplicableNot ApplicableThe object of the present invention is a liquid salt, with traces of sodium less than 0.01%, iodized salt, dissolved in purified water for food use.Some brands with liquid salt are known in Spain: Formentera Liquid Salt, which is based on sodium chloride (20%) mixed with potassium chloride, “El Borriquito” Liquid Salt, which is also a saline ...

USE OF SOLUBLE TOMATO SOLIDS FOR REDUCING THE SALT CONTENT OF FOOD PRODUCTS

The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product and reducing the amount of salt normally added thereto. In a preferred embodiment of this method, the STS used is characterized in having an acidity level, formol number and color intensity within certain defined ranges or with defined minimal/maximal values. 19-. (canceled)10. A method for partially replacing salt in potato crisps comprising the steps of:a) preparing a seasoning pre-blend comprising defined amounts of salt and powdered STS;b) adding a defined amount of said seasoning pre-blend to a batch of potato crisps or said foods and mixing said pre-blend with said crisps.11. The method according to claim 10 , wherein the STS used is characterized in having an acidity level within the range of about 3% to about 4%.12. The method according to claim 10 , wherein the STS used is characterized in having:a) an acidity level within the range of about 3% to about 4%;b) a formol number greater than about 400, preferably greater than 500; and{'sup': 2', '2, 'c) a color intensity of up to 20, preferably up to 15 wherein said color intensity value is determined as the √a+bvalue derived from a colorimetric measurement;'}wherein said acidity level, formol number and color intensity number are measured in a STS sample having a concentration of 60° Brix.13. The method according to claim 10 , wherein the addition of the pre-blend to the potato crisps and the mixing together thereof is performed in a tumbler.14. The method according to claim 10 , wherein the pre-blend mixture of powdered STS and salt comprises up to about 50% w/w powdered STS claim 10 , wherein the total amount of said mixture added to the potato crisps is substantially equal to the amount of salt added to regular salted crisps.15. The method according to claim 10 , wherein the ...

Food salt product

食品盐产品

本发明提供了多组分的均质共结晶的低钠盐产品在食品和药物方面的应用。本发明的盐产品基本上无偏析，具有低吸湿性和自由流动性。它具有良好的微生物抑郁性和良好的口感。它提供了在加工食品的盐(氯化钠)的功能，它也保持了微生物安全、营养价值和味道。本发明的盐产品包含碱金属和碱土金属氯化物组分和氯化铵组分。碱金属是钾(K)，并且可选择钠(Na)。碱土金属是镁(Mg)或镁(Mg)和钙(Ca)，其具有的摩尔比例之和为1。本发明还提供了制备本发明的盐产品的方法。

Taste-improving agent for potassium salt or potassium salt-containing food or drink

The invention improves the unpleasant taste characteristic of potassium salts without affecting the original flavor of foods or drinks and increases the value of potassium salt as a salt substitute, in order to provide means and a salt composition for reducing sodium in foods and drinks. By adding one or more of the following: quinic acid or a quinic acid-containing composition, spilanthol or a spilanthol-containing plant extract or plant essential oil, or an Allium plant extract, to a potassium salt or a potassium salt-containing food or drink, the unpleasant tastes such as acrid taste and metallic taste characteristic of potassium salts are improved while the salt flavor and taste are augmented.

Plant Extract Powder Mixtures for Hypertension patient with salty taste

본 발명은 고혈압 환자를 위한 소금대체용 식물추출액분말 혼합조성물 제조에 관한것으로, 고혈압에 효과가 있는 것으로 알려진 마늘, 양파, 무우, 다시마, 배추, 표고버섯, 파, 함초, 마, 구기자등 천연식물들을 각각 가압 추출기를 이용하여 상기 물질에 1~10배(w/w)비율에 해당하는 물을 첨가하여 0.5~2Kg/cm 2 에서 1~4시간동안 수용성 물질을 추출한 후, 진공농축기를 이용하여 상기 수용성 추출물을 10~30% 고형분 함량이 되도록 농축하고, 농축된 추출액을 분무건조기를 이용하여 유입온도(Inlet temperature) 90~200 o C, 유출온도(Outlet temperature) 60~100 o C, Atomizer speed 5,000~40,000rpm으로 분무건조하여 분말화 한 후, 이들 분말로 부터 식품조리시 소금을 첨가했을 때와 비슷하거나 더 높은 기호도를 갖는 식물추출액분말 혼합조성물을 제조하는 것에 관한 것이다. The present invention relates to the manufacture of a salt substitute plant extract powder composition for hypertension patients, garlic, onions, radishes, kelp, cabbage, shiitake mushrooms, leeks, seaweeds, hemp, goji berry known to be effective in hypertension After extracting the water-soluble substance for 1 to 4 hours at 0.5 ~ 2Kg / cm 2 by adding water corresponding to the ratio of 1 to 10 times (w / w) to the material by using a pressure extractor, using a vacuum concentrator Concentrate the aqueous extract to 10 to 30% solids content, the concentrated extract using a spray dryer inlet temperature 90 ~ 200 o C, Outlet temperature 60 ~ 100 o C, Atomizer speed After spray-drying at 5,000 to 40,000 rpm and powdering, the present invention relates to the preparation of a plant extract liquid powder composition having a similar or higher degree of preference than when salt is added for food preparation. 소금대체물, 나트륨, 식물추출액분말, 혼합조성물, 고혈압, 짠맛 Salt substitute, sodium, plant extract powder, mixed composition, high blood pressure, salty taste

Reduced sodium food products

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.

Flavour composition and edible compositions containing same

FIELD: food industry.SUBSTANCE: invention relates to flavour compositions. Flavour composition for enhancing salinity in a food product comprises a peptide selected from a group consisting of pGlu-Val, pGlu-Cys, pGlu-Val-Leu, pGlu-Val-Val, pGlu-Val-Cys, pGlu-Cys-Gly, pGlu-Cys-Cys, pGlu-Cys-Val and combinations thereof. Alternatively, the flavour composition for enhancing the umami flavour in a food product comprises a peptide selected from a group consisting of pGlu-Val-Cys, pGlu-Cys-Gly, pGlu-Cys-Cys, pGlu-Cys-Val and combinations thereof. Alternatively, the flavour composition comprises a peptide selected from a group consisting of pGlu-Val-Leu, pGlu-Val-Cys, pGlu-Cys-Gly, pGlu-Cys-Cys, pGlu-Cys-Val and combinations thereof. Invention relates to a method for enhancing salinity in a food product, comprising adding to the food product any of said compositions. Invention relates to a method for enhancing umami flavour in a food product, comprising adding to the food product said compositions, wherein the peptide of the flavour composition is present at a concentration of about 0.000001 to about 1,000,000 ppb in the peptide mixture.EFFECT: flavour composition provides pure salinity with reduced content of sodium chloride and umami flavour without salty taste.19 cl, 16 dwg, 51 tbl, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (51) МПК A23L 27/10 A23L 27/21 A23L 27/22 A23L 27/40 (11) (13) 2 662 770 C2 (2016.01) (2016.01) (2016.01) (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 27/21 (2006.01); A23L 27/22 (2006.01); A23L 27/40 (2006.01); A23L 27/10 (2006.01) (21)(22) Заявка: 2015135526, 22.01.2014 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): МАРС, ИНКОРПОРЕЙТЕД (US) Дата регистрации: 30.07.2018 JPH09100297 A, 15.04.1997. EP 2299271 A2, 23.03.2011. JP 2002253171 A, 10.09.2002. EP 1312268 A1, 21.05.2003. 22.01.2013 US 61/755,422; 14.03.2013 US 61/785,795 (43) Дата публикации заявки: 03.03 ...

Bitterness reducing agent

本发明的课题在于提供无机盐的苦味抑制剂以及无机盐的苦味抑制方法。根据本发明，提供一种氯化钾、氯化镁、氯化钙磷酸盐等无机盐的苦味抑制剂，其特征在于，含有肽与羰基化合物的氨基-羰基反应物，优选含有分子量1000～5000的肽与羰基化合物的氨基-羰基反应物，并且提供一种含有无机盐的组合物的苦味抑制方法，其特征在于，向含有无机盐的组合物中添加该苦味抑制剂。

Method for producing quick-cooking noodles containing potassium lactate

Изобретение относится к пищевой промышленности. Способ получения лапши быстрого приготовления, включающий по меньшей мере следующие этапы 1-3: этап 1 смешивания сырьевого порошкового материала, воды и кансуи для получения теста для лапши; этап 2 изготовления полосок лапши из теста для лапши и этап 3 добавления лактата калия к полоскам лапши. Причем лактат калия добавляют в количестве от 0,1 мас. % до 2,5 мас. % относительно общего количества лапши быстрого приготовления, и при этом сырьевой порошковый материал содержит глютен, содержание которого составляет в лапше от 2 мас. % до 30 мас. % от общего количества полосок лапши. Изобретение позволяет добавлять лактат калия для придания соленого вкуса, а также сохранения текстуры лапши без ухудшения ее свойств. 2 з.п. ф-лы, 7 ил., 3 табл. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 765 875 C1 (51) МПК A23L 7/113 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 7/113 (2021.08) (21)(22) Заявка: 2020127282, 14.02.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: (73) Патентообладатель(и): НИССИН ФУДЗ ХОЛДИНГЗ КО., ЛТД. (JP) 04.02.2022 (56) Список документов, цитированных в отчете о поиске: RU 2501316 C2, 20.12.2013. US 6197360 B1, 06.03.2001. JP 2000175638 A, 27.06.2000. 21.02.2018 JP 2018-028851 (45) Опубликовано: 04.02.2022 Бюл. № 4 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 14.08.2020 (86) Заявка PCT: 2 7 6 5 8 7 5 R U (87) Публикация заявки PCT: WO 2019/163615 (29.08.2019) Адрес для переписки: 101000, Москва, ул. Мясницкая, 13, стр. 5, ООО "Союзпатент", С.Б. Фелициной (54) СПОСОБ ПОЛУЧЕНИЯ ЛАПШИ БЫСТРОГО ПРИГОТОВЛЕНИЯ, СОДЕРЖАЩЕЙ ЛАКТАТ КАЛИЯ (57) Реферат: Изобретение относится к пищевой % относительно общего количества лапши промышленности. Способ получения лапши быстрого приготовления, и при этом сырьевой быстрого приготовления, включающий по порошковый материал содержит глютен, меньшей мере следующие этапы 1-3: этап ...

Enzyme method

提供了水解芹菜植物材料形成盐增强成分的酶方法，所形成的盐增强成分，包含所述盐增强成分的食品和增强食品咸味的方法。

Sea water Ji Jang Sooloess water producing apparatus

본 발명은 해수지장수 추출 장치에 관한 것으로, 해수를 이용하여 황토, 옥, 맥반석 등 8가지의 천연재료로 제작된 여과기에 해수를 통과시켜 오염물질을 제거하고 여과 추출재의 성분이 해수에 추출되어 인체에 유익한 미네랄과 유효성분이 포함되게하고, 이 해수를 사용한 경우, 식품 조미 및 기능수로 이용 가능하며 특히 생선의 절임과 채소의 절임 등에 이용하여 장기간 식품의 신선도를 유지 시키는 등 여러 가지 식품에 활용할 수 있다. The present invention relates to a seawater longevity extracting device, using seawater to pass the seawater through a filter made of eight natural materials, such as ocher, jade, ganban stone to remove contaminants, and the components of the filter extract is extracted into seawater This mineral water can be used as food seasoning and functional water, especially when it is used for pickling of fish and pickling of vegetables to maintain the freshness of food for a long time. have. 해수, 지장수, 필터 Seawater, jijangsu, filter

Flavor composition and edible compositions containing same

一种包括肽的风味组合物，该肽包括焦谷氨酸或γ-谷氨酸、第二氨基酸和可选的第三氨基酸。能够将该肽添加到食品中以提高咸味、鲜味、苦味、涩味或酸味的强度。

COMPOSITION FOR THE SUBSTITUTION OF SODIUM CHLORIDE

Dietetic sodium-free salt mixture - for use by patients with renal insuffic--iency or hypertension

Dietetic salt comprises tripotassium citrate (12.5%), KCl (25%), KHCO3 (12.5%) MgCO3 (4%), NH4Cl (15%), calcium formate (15%), CaCl2.2H2O (13.5%), glutamic acid (2.5%). The figures in brackets are the preferred proportions w/w. For use in sodium-free diets, the balanced salt having no effect on essential hypertensive patients and does not induce alkalosis or calcium excess. The taste is acceptable.

Bamboo salt manufacturing apparatus and manufacturing method thereof

본 발명은 죽염 제조장치 및 그 제조방법에 관한 것이다. 본 발명에 따른 죽염 제조장치는, 소성된 죽염과 대나무 또는 대나무 숯을 수용하며, 하부 일측에 죽염배출부가 마련된 내통과; 내통을 수용하며 일측에 개구부가 형성된 외통과; 외통의 개구부를 통해 내통을 가열하는 연소가마와; 연소가마와 연결된 송풍장치와; 외통에 결합되어, 내통을 가열한 열기를 외부로 배출하는 연도를 포함하는 것을 특징으로 한다. 이에 의하여, 죽염을 가열하는 열기 내에 함유된 유해성분 및 불순물이 용융된 죽염에 혼입되는 것을 방지하며, 고순도의 위생적인 죽염을 얻을 수 있다. The present invention relates to an apparatus for producing bamboo salt and a method of manufacturing the same. Bamboo salt manufacturing apparatus according to the present invention, accommodates calcined bamboo salt and bamboo or bamboo charcoal, the inner passage provided with a bamboo salt discharge portion on the lower side; An outer cylinder accommodating the inner cylinder and an opening formed at one side thereof; A combustion kiln for heating the inner cylinder through the opening of the outer cylinder; A blower connected to the combustion kiln; Is coupled to the outer cylinder, characterized in that it comprises a flue for discharging the heat to heat the inner cylinder to the outside. As a result, the harmful components and impurities contained in the heat for heating bamboo salt are prevented from being incorporated into the molten bamboo salt, and high-purity hygienic bamboo salt can be obtained.

Method for improving salty taste of food or beverage and salty taste improving agent

난소화성 덱스트린, 분기 말토덱스트린, 이눌린 및 폴리덱스트로스 등의 수용성 식이 섬유를 음식물에 첨가함으로써, 나트륨염 및/또는 칼륨염을 함유하는 음식물에 있어서의 염미를 증강시킬 수가 있고, 또 칼륨염의 거친 맛을 개선(마스킹)할 수가 있다. It is possible to enhance the salty taste in food containing sodium salt and / or potassium salt by adding water-soluble dietary fiber such as indigestible dextrin, branched maltodextrin, inulin and polydextrose to food, and to improve the rough taste of potassium salt (Masking).

Powder formulation for the preparation of a carbonated drink

F ormulation pulvérulente pour la préparation d’ une boisson gazéifi ée L’invention concerne une formulation pulvérulente destinée à être dissoute dans une boisson afin de la gazéifier, ladite formulation comprenant : un premier composant comprenant au moins un bicarbonate ou un mélange de bicarbonates ; un deuxième composant comprenant au moins un acide organique ou un mélange d’acides organiques ; lesdits composants étant prévus pour réagir chimiquement en solution, afin de dégager une quantité de dioxyde de carbone qui est suffisante pour gazéifier la boisson, le premier composant comprend moins de 50% en poids de bicarbonate de sodium. The invention relates to a powder formulation intended to be dissolved in a drink in order to carbonate it, said formulation comprising: a first component comprising at least one bicarbonate or a mixture of bicarbonates; a second component comprising at least one organic acid or a mixture of organic acids; said components being intended to react chemically in solution, in order to release an amount of carbon dioxide which is sufficient to carbonate the drink, the first component comprises less than 50% by weight of sodium bicarbonate.

NEW NACI SUBSTITUTE AGENT

L'invention se rapporte à un nouvel agent substitut de sel de sodium comprenant de la levure désactivée et un composé salant choisi parmi NaCl, un sel de potassium, un sel d'ammonium, un sel de magnésium et leur mélange. L'invention se rapporte également à une composition comprenant ce nouvel agent et une utilisation de cet agent dans la fabrication panaire et dans les plats culinaires préparés. The invention relates to a novel sodium salt substitute agent comprising deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures thereof. The invention also relates to a composition comprising this novel agent and a use of this agent in panary manufacture and in prepared culinary dishes.

Fish hydrolysates as salt replacement

Bonito hydrolysate (e. g. katsuobushi oligopeptide (KO)) enhances the flavour of salt and may be used to replace salt in foods and beverages.

Reduced sodium food products

Recombinant expression vector for expression of Salty peptides and production method using the same

The present invention relates to a recombinant expression vector for expression of a salty peptide, and a production method using the same. The present inventors have introduced a salty peptide gene of the present invention into a yeast Kluyveromyces lactis strain certified as a generally recognized as safe (GRAS) strain to induce expression, and have derived an optimized method for producing salty peptides. If a salty peptide with high salinity developed using a yeast expression system in the present invention is used as a salt substitute, the salty peptide can be consumed even by patients who cannot enjoy the taste due to heart diseases or vascular diseases such as high blood pressure. Thus, the salty peptide can be used as an alternative salting agent to enable users to feel a salty taste regardless of calories or salt levels.

Flavor compositions and methods for increasing saltiness or umami intensity in food products using the same

A flavor composition containing a tri-peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

NOVEL NaCl SALT SUBSTITUTE, ITS USE AND PRODUCTS CONTAINING SAME.

La presente invención se relaciona con un sustituto novedoso para la sal común NaCl que comprende por lo menos un extracto de levadura, harina de carácter aromático y un sal con bajo contenido de sodio, y con su uso como agente de saladura. La invención también se relaciona con el uso de extracto de levadura y de harina de carácter aromático por sus efectos de enmascaramiento sobre los sabores no naturales de las sales con bajo contenido de sodio, en particular sales de potasio y/o amonio.

Taste improving agent, containing its common salt substitute and for the taste ameliorative way of food

本发明提供了一种味道改善剂，其能够改善或减轻由钾盐、镁盐、钙盐和铵盐造成的令人不愉快的苦味、涩味、刺激味道、收敛味道等，而不会对食品或饮料的风味造成不良影响。上述味道改善剂包含欧芹提取物作为活性成分，该欧芹提取物含有芹菜苷配基和/或芹菜苷配基的糖苷，其中，以欧芹提取物的固形物含量换算，味道改善剂中的欧芹提取物在食品中的浓度为0.001重量％至1重量％。上述味道改善剂还包含磷脂、海藻糖和/或氢化淀粉糖浆、以及精氨酸中的至少一者。本发明还提供了用于食品的味道改善方法；以及含有这些味道改善剂的食盐替代物。

Beverages containing mixed sodium-potassium polyphosphates

A mixed sodium-potassium polyphosphate glass with a high potassium to sodium ratio and a low level of insoluble material and a method for its production are disclosed. The polyphosphate glass is used in reduced sodium foods, especially beverages and meat products. The polyphosphate has the formula (K,Na)(n+2)O(PO3)n, in which the ratio of potassium to sodium is about 0.5 to 3.8; the average value of n is greater than 10; and at least 85 % of the phosphate species comprise more than three phosphate units. The material contains less than 10% by weight insoluble material.

Low-sodium diet

具有不同结构的天然衍生的化合物引起咸味感或增强盐的咸味感。食品可以包括这种咸味化合物，其可用于降低钠含量，同时赋予相似水平的咸度。

Taste-improving agent and food or drink containing same

Provided is a taste improver that improves or decreases unpleasant bitterness, astringent taste, harsh taste, bitter taste, or the like that results from potassium salts, magnesium salts, calcium salts, and ammonium salts without adversely affecting savoriness of a food or drink. The taste improver includes a vegetable extract and/or a phospholipid. In the taste improver, the aforementioned vegetable extract includes a vegetable-derived glycoside and/or glycoside aglycone. In the taste improver, the aforementioned phospholipid is phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, and/or a lyso form thereof. Arginine is further added to the aforementioned taste improver. Trehalose and/or hydrogenated starch syrup are further added to the taste improver. A manufacturing method of such and an improvement method for the unpleasant bitterness, astringent taste, harsh taste, bitter taste, or the like caused by potassium salts, magnesium salts, calcium salts, and ammonium salts using these taste improvers. A food or drink including these taste improvers.

Diet salt contg potassium ions - and sodium or potassium saccharinate, sodium cyclamate, saccharose, glucose, lactose, mannitol or sorbitol

Diet salt, in which K is used for >=50 wt. % of equiv. wt. of cations, contains Na saccharinate, K saccharinate, Na cyclamate, saccharose, glucose, lactose, mannitol, sorbitol or a mixt. of one or more of these sweet-tasting water-soluble sweeteners in such an amount, w.r.t. 100 pts. wt. K, that their sweetening power corresponds to sweetening power of 7.5-100 (70) pts. wt. saccharose. The diet salt is used to improve K-level by oral intake and to replace NaCl in saltless diets. Unpleasant after-taste of K ions is masked and replaced by taste similar to that of cooking salt while diet requirements are not impaired.

Tomato ketchup

本发明提供提高了生番茄中感觉到的新鲜的香气，并且味道的平衡也优异的番茄沙司。所述番茄沙司含有下述（A）～（C）成分：（A）糖质12～31质量%，（B）钾0.6～1.9质量%，以及（C）钠0.1～1.55质量%。

Composition, useful e.g. for the substitution of sodium chloride, comprising alkaline metal gluconate e.g. sodium gluconate, potassium chloride, and acid fermented flour e.g. wheat flour

Composition comprises: (a) alkaline metal gluconate, (b) potassium chloride, and (c) acid fermented flour, where the weight ratio of the alkaline metal gluconate to the acid fermented flour is 1:4-1:18, and the potassium chloride to the acid fermented flour is 1:4-1:18. (1) preparing a cereal product, preferably bakery product comprising mixing the composition with non fermented flour and water, and optionally a leavening agent, to form a baking dough; optionally kneading the dough; optionally rising the dough by using leavening agent; and backing the dough to obtain baked product, preferably bread type product; (2) a baked product obtained by the process; (3) a food product, such as the cereal product, preferably baked product, comprising the composition (0.5-2 wt.%, preferably 1.2-1.4 wt.%); (4) a pre-mix or bread improver, comprising: the alkaline metal gluconate, potassium chloride and acid fermented flour; and (5) reducing the sodium content of the food product such as cereal product, preferably baked product, comprising introducing the composition in the recipe for obtaining the food product. ACTIVITY : Hypotensive; Cardiovascular-Gen.; Nephrotropic. MECHANISM OF ACTION : None given.

Low sodium food

【課題】同様のレベルの塩辛さを付与しつつ、ナトリウム含有量の削減された食品を提供する。【解決手段】食品に、塩の塩味の知覚を増強する天然由来の、種々の化学構造を有する化合物を配合する。例えば、以下の化合物を配合する。TIFF2022027792000269.tif39116【選択図】なし

High potassium polyphosphate and method for its preparation

A mixed sodium-potassium polyphosphate glass with a high potassium to sodium ratio and a low level of insoluble material and a method for its production are disclosed. The polyphosphate glass is used in reduced sodium foods, especially beverages and meat products. The polyphosphate has the formula (K,Na)(n+2)O(PO3)n, in which the ratio of potassium to sodium is about 0.5 to 3.8; the average value of n is greater than 10; and at least 85 % of the phosphate species comprise more than three phosphate units. The material contains less than 10% by weight insoluble material.

Beverages containing mixed sodium-potassium polyphosphates

A mixed sodium-potassium polyphosphate glass with a high potassium to sodium ratio and a low level of insoluble material and a method for its production are disclosed. The polyphosphate glass is used in reduced sodium foods, especially beverages and meat products. The polyphosphate has the formula (K,Na)(n+2)O(PO3)n, in which the ratio of potassium to sodium is about 0.5 to 3.8; the average value of n is greater than 10; and at least 85 % of the phosphate species comprise more than three phosphate units. The material contains less than 10% by weight insoluble material.

Salt fortified foods

Liquid food composition comprising pea proteins and no dairy protein

The present invention relates generally to the field of liquid food compositions. In particular, the present invention relates to liquid food compositions that can be used as dairy alternatives. Dairy alternatives usually do not comprise dairy proteins. For example, such dairy alternatives may comprise alternative protein sources. The liquid food composition of the present invention contains pea protein. Hence, the present invention relates, for example, to a liquid food composition comprising pea protein isolate, sunflower oil, sugar, gellan gum, tribasic calcium phosphate, inulin, dipotassium phosphate, and water, wherein the liquid food composition does not comprise dairy proteins.

Pasta product having reduced sodium anti-boil-over composition with enhanced cheese flavor notes

A method and composition for reducing sodium in a pasta product having a cheese component and an anti-boil-over component without compromising the cheese flavor of the pasta product. The sodium chloride in the anti-boil-over composition is replaced with a sodium replacer including at least one of a modified potassium chloride or a bonded potassium chloride. Modified potassium chloride can include potassium chloride, rice flour, citric acid, L-lysine and rosemary extract. Bonded potassium chloride can include potassium chloride and natural flavors. The sodium replacer can include potassium chloride with at least either of the modified potassium chloride or the bonded potassium chloride. The addition of sodium replacers to the anti-boil-over component results in enhanced cheese flavors.

Crystalline composition of lysine and succinic acid or alkali metal salt thereof

A crystalline salt of lysine hydrochloride, succinic acid or alkali metal salt, wherein the molar ratio of lysine to succinic ion calculated as succinic acid is between about 3 and 10. The salt has the appearance of ordinary table salt crystals.

Compositions and methods for producing phosphate salt mixtures and brine solutions to coagulate collagen

Compositions and methods for producing a brine solution, dry phosphate salt mixture, coagulating collagen and producing a food product by contacting with a solution comprising at least about 40% by weight of a phosphate salt mixture wherein the phosphate salt mixture is comprised of at least two phosphate salts selected from the group consisting of monosodium phosphate, disodium phosphate, trisodium phosphate, monopotassium phosphate, dipotassium phosphate, and tripotassium phosphate.

Salt substitutes comprising potassium lactate and calcium ascorbate, and low-sodium meat products using the same

본 발명은 젖산칼륨 및 아스코르빈산칼슘을 포함하여 구성되는 것을 특징으로 하는 저나트륨 소금대체재 조성물에 관한 것이다. 상술한 본 발명에 의하면 품질특성 및 소비자 기호도가 우수하고 건강에 좋은 저염 식품 제조할 수 있고, 특히 물리적 특성 등 품질 저하 현상 없이 건강에 좋은 저염 육가공식품을 제공할 수 있다. The present invention relates to a low sodium salt substitute composition comprising potassium lactate and calcium ascorbate. According to the present invention described above, it is possible to produce low salt foods having excellent quality characteristics and consumer preferences and good for health.

Flavor composition and edible compositions containing same.

Una composición de sabor que contiene un péptido que comprende ácido piroglutámico o ácido ?-glutámico, un segundo ácido y opcionalmente un tercer aminoácido. Los péptidos se pueden agregar a un producto alimenticio para incrementar la salinidad, umami, amargor y la intensidad gencia y acidez.

Process for preparing suitable substitutes for table salt for flavoring purposes

Bitterness reducing agent

Disclosed is an agent for reducing bitterness of an inorganic salt. Also disclosed is a method for reducing bitterness of an inorganic salt. Specifically disclosed is an agent for reducing bitterness of an inorganic salt such as potassium chloride, magnesium chloride and a phosphoric acid salt of calcium chloride, which is characterized by comprising an amino-carbonyl reaction product of a peptide and a carbonyl compound, preferably an amino-carbonyl reaction product of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound. Also specifically disclosed is a method for reducing bitterness of a composition containing an inorganic salt, which is characterized by adding the agent for reducing bitterness of an inorganic salt to the composition.

Reduced sodium food products

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.

Reduced sodium food products

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.

Dietary salt with surstantially reduced sodium and method

How to make instant noodles containing potassium lactate

The use of soluble tomato solids to reduce the salt content of food products

Un procedimiento para reemplazar parcialmente la sal añadida a productos alimenticios, de modo que es posiblereducir la cantidad total de sal añadida a dichos productos manteniendo a la vez el sabor salado de los mismos, quecomprende la adición de sólidos solubles de tomate (SST) a dichos productos alimenticios, en donde dichos SST sesometen a cualquier tratamiento adicional destinado a eliminar el color o el sabor de los mismos. A process to partially replace the salt added to food products, so that it is possible to reduce the total amount of salt added to said products while maintaining the salty taste thereof, which includes the addition of soluble tomato solids (SST) to said products. food products, wherein said OSHs are subject to any additional treatment aimed at eliminating their color or taste.

Taste improving agent for potassium salts or foods and drinks containing potassium salts

The saline taste ameliorative way of ingesta, ingesta and saline taste improver

本发明提供一种饮食物的盐味改善方法、饮食物以及盐味改善剂。本发明将难消化性糊精、分支麦芽糊精、菊糖及聚葡萄糖等水溶性膳食织维添加至饮食物中，藉此可增强含有钠盐和/或钾盐的饮食物的盐味。另外，本发明可改善(掩盖)钾盐的苦涩味。

salty food product

resumo patente de invenção: "produto salgado para alimento". a invenção proporciona um produto salgado com baixo teor de sódio co-cristalizado homogêneo de múltiplos componentes para uso alimentício e farmacêutico. o produto sagado da invenção é essencialmente livre de segregação, possui baixa higroscopicidade e é de circulação livre. possui boas propriedades de depressão microbiana e bom sabor. ele fornece a funcionalidade do sal (nacl) em alimentos processados e também mantém a segurança microbiana, valor nutricional e sabor. o produto salgado da invenção inclui um componente de cloreto de metal alcalino e alcalino terroso e um componente de cloreto de amônio. um metal alcalino é potássio (k), e opcionalmente também o sódio (na). um metal alcalino terroso é o magnésio (mg) ou magnésio (mg) e cálcio (ca) tendo a soma das relações molares 1. a invenção fornece também um processo para produzir os produtos salgados da invenção. patent summary: "salty food product". The invention provides a homogeneous multi-component homogeneous co-crystallized low salt product for food and pharmaceutical use. The sacred product of the invention is essentially free of segregation, has low hygroscopicity and is free circulation. It has good microbial depression properties and good taste. It provides salt (nacl) functionality in processed foods and also maintains microbial safety, nutritional value and taste. The salt product of the invention includes an alkaline earth alkali metal chloride component and an ammonium chloride component. an alkali metal is potassium (k), and optionally also sodium (na). An alkaline earth metal is magnesium (mg) or magnesium (mg) and calcium (ca) having the sum of molar ratios 1. The invention also provides a process for producing the salty products of the invention.

Taste-improving agent and food or drink containing same

Provided is a taste-improving agent to improve or lessen unpleasant bitterness, acerbity, harsh taste, astringency, and the like caused by potassium salts, magnesium salts, calcium salts, and ammonium salts, without negatively affecting the flavor of the food or drink. A taste-improving agent comprising a vegetable extract and/or a phospholipid. A taste-improving agent wherein the vegetable extract contains a glycoside and/or an aglycone of the glycoside derived from a vegetable. A taste-improving agent wherein the phospholipid is phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, and/or lyso forms of these. A taste-improving agent also having arginine added to the above taste-improving agent. A taste-improving agent also having trehalose and/or reduced sugar syrup added. A method for producing these; a method for improving unpleasant bitterness, acerbity, harsh taste, astringency, and the like caused by potassium salts, magnesium salts, calcium salts, and ammonium salts using these; and a food or drink containing these taste-improving agents.

Fish hydrolysates as salt replacement

Bonito hydrolysate (e.g. katsuobushi oligopeptide (KO)) enhances the flavour of salt and may be used to replace salt in foods and beverages.

Flavor compositions and methods for increasing saltiness or umami intensity in food products using the same

salt product for aroma stabilization in cured meat products

um produto sal de baixo teor de sódio para cura de carnes é provido. o produto sal de baixo teor de sódio para cura de carnes inclui cloreto de sódio; um material de substituição de cloreto de sódio selecionado do grupo consistindo em cloreto de potássio, cloreto de magnésio, cloreto de cálcio, cloreto de amônio, sulfato de magnésio e suas combinações; pelo menos um aromatizante; pelo menos um nitrito; e um agente de estabilização de aroma fosfato presente em uma quantidade para inibir a reação do pelo menos um aromatizante e o pelo menos um nitrito. A low sodium salt meat curing product is provided. the low sodium meat curing salt product includes sodium chloride; a sodium chloride replacement material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof; at least one flavoring; at least one nitrite; and a phosphate flavor stabilizing agent present in an amount to inhibit the reaction of at least one flavoring and at least one nitrite.

Food composition, in particular for salting

The invention relates to a composition, in particular a salting composition, comprising at least two potassium salts, at least one of which is an organic potassium salt. The invention also relates to a method for preparing a food product comprising at least one step consisting in adding said composition to a food product. Finally, the invention also relates to the use of said composition as a salting agent.

Flavor improving agent

A taste improving agent containing as an active ingredient a whey mineral satisfying all the criteria (a), (b), (c), (d), and (e) below: (a) an ash content in an solid portion of the whey mineral is 25 to 75% by mass; (b) a calcium content in a solid portion of the whey mineral is less than 2% by mass; (c) a calcium content in an ash portion of the whey mineral is less than 5% by mass; (d) a lactic acid content in a solid portion of the whey mineral is 1.0% by mass or more; and (e) a pH of an aqueous solution containing 0.1% by mass of a solid portion of the whey mineral is 6.0 to 7.5.

Fermented ingredient

提供使用乳芽孢杆菌属菌种(Lactobacillus spec)基于水解豌豆蛋白的发酵方法，形成的成分，包含所述成分的食品和增强食品的咸味的方法。

Reduced sodium food products

Umami peptide, composition containing same and application

本发明涉及一种鲜味肽、包含其的组合物和用途。本申请提供的鲜味肽，序列为TPLVDR。本申请提供了一种具有ACE酶抑制作用的鲜味肽，具有较好的咸味感知，能够作为代盐物替代部分氯化钠，能够达到减盐不减咸的目的，同时由于具有ACE酶抑制作用，能够对心血管疾病起到缓解作用。

Reduced sodium food products

La presente invención se refiere al uso de un compuesto de acuerdo con la Fórmula B3: donde: R 1 y R 2 son cada uno independientemente OH o alcoxi C 1 -C 3 , y R 3 se selecciona del grupo que consiste en (i) C 10 - alquenilo C20 de cadena lineal o ramificada no sustituido con uno o más dobles enlaces; y (ii) donde X, Y y Z son independientemente CH, CH 2 , CO o CHOR 5 donde R 5 es H o alquilo C 1 -C 3 , siempre que si uno de X o Y es CH entonces Z también es CH, y donde R 4 es alquilo C 1 -C 8 de cadena lineal o ramificada sin sustituir o donde n es 1-5, siempre que si R 4 es alquilo C 1 -C 8 de cadena lineal o ramificada, entonces Y es CHOR 5 donde R 5 es alquilo C1-C3; para sustituir el cloruro de sodio en productos alimenticios. (Traducción automática con Google Translate, sin valor legal) The present invention relates to the use of a compound according to Formula B3: where: R 1 and R 2 are each independently OH or C 1 -C 3 alkoxy, and R 3 is selected from the group consisting of (i) C 10 - C 20 straight or branched chain alkenyl unsubstituted with one or more double bonds; and (ii) where X, Y and Z are independently CH, CH 2 , CO or CHOR 5 where R 5 is H or C 1 -C 3 alkyl, provided that if one of X or Y is CH then Z is also CH, and where R 4 is unsubstituted straight or branched chain C 1 -C 8 alkyl or where n is 1-5, provided that if R 4 is straight or branched chain C 1 -C 8 alkyl, then Y is CHOR 5 where R 5 is C1-C3 alkyl; to replace sodium chloride in food products. (Automatic translation with Google Translate, without legal value)

FOOD INGREDIENT OF ALGALE ORIGIN AND ITS USE AS A SALT SUBSTITUTE AND TASTE FASTER

La présente invention a pour objet un extrait algal de l'espèce Laminaria japonica et son utilisation comme substitut de sel et/ou exhausteur de goût dans des produits alimentaires. L'invention concerne également un procédé de préparation d'un tel extrait comprenant une étape d'obtention d'un jus de tout ou partie de l'algue suivie d'une étape de concentration, et optionnellement de séchage. The present invention relates to an algal extract of the species Laminaria japonica and its use as a salt substitute and / or flavor enhancer in food products. The invention also relates to a method for preparing such an extract comprising a step of obtaining a juice of all or part of the alga followed by a concentration step, and optionally drying.

Patent DE3035518C2

DIET SALT

Methods and compositions for reducing sodium content in food products

The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain embodiments, the invention provides salt taste enhancing compositions including a blend of three potassium salts - namely, potassium chloride, monopotassium phosphate, and potassium citrate - which, when used in conjunction with sodium chloride, significantly enhances the salt perception in foods and beverages, while imparting no or limited bitter aftertaste. In other embodiments, the invention provides salt taste enhancing compositions including potassium chloride in combination with an organic acid and, optionally, an organic acid salt of potassium.

Flavor composition and edible compositions containing same

ABSTRACT A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods. Date Recue/Date Received 2021-04-16

Compositions to enhance taste of salt used in reduced amounts

The salty taste of a food or beverage is enhanced by adding to the food or beverage a dehydrated composition containing from about 15% to about 65% by weight of an ammonium salt and from about 35% to about 85% by weight of a proteolyzed protein. The dehydrated composition contains from about 0.2% to about 3% free lysine and from about 0.2% to about 3% free arginine.

Heat stabilized peptide table salt substitutes

Un succédané du sel de table thermiquement stable comprend un complexe d'un dipeptide thermostable contenant au moins un reste d'acide aminé de cycloalkyle dans la molécule de peptide et un stabilisateur de gomme de polysaccharide. Des dipeptides préférés sont ceux formés du couplage de taurine avec l'ornithine de cycloalkyle ou la lysine de cycloalkyle, ou bien l'ornithine couplée avec l'alanine de cycloalkyle. Des gommes préférées sont la gomme adragante ou la gomme arabique qui sont complexées avec des peptides. Le rapport entre le peptide et la gomme peut varier considérablement en fonction de l'utilisation finale de la composition d'assaisonnement et de la texture que l'on désire donner au produit. A thermally stable table salt substitute comprises a complex of a thermostable dipeptide containing at least one cycloalkyl amino acid residue in the peptide molecule and a polysaccharide gum stabilizer. Preferred dipeptides are those formed from the coupling of taurine with cycloalkyl ornithine or cycloalkyl lysine, or alternatively ornithine coupled with cycloalkyl alanine. Preferred gums are tragacanth or gum arabic which are complexed with peptides. The ratio between the peptide and the gum can vary considerably depending on the end use of the seasoning composition and the texture which it is desired to give to the product.

Liquid food composition comprising pea proteins and no dairy protein

Composición alimenticia líquida que comprende aislado de proteína de guisante, aceite de girasol, azúcar, goma gellan, fosfato de calcio tribásico, inulina, fosfato dipotásico y agua, en donde la composición alimenticia líquida no comprende proteína láctea.

Salt substitute composition

ABSTRACT OF THE DISCLOSURE A salt substitute composition comprising: a) from about 70% to about 98% by weight potassium chloride, b) from about 1% to about 20% by weight of a non-reducing sugar, preferably sucrose, c) from about 0.3% to about 15% by weight of an edible organic acid, preferably adipic acid, d) from about 0.5% to about 10% by weight of a glutamate salt, preferably potassium glutamate, and from about 0.15% to about 5% by weight of an anti-caking agent, preferably tricalcium phosphate, said percentages adding up to 100%, is stable and palatable even after storage at high temperatures over an extended period of time. Use of a non-reducing sugar achieves the beneficial effects of masking the undesirable bitter taste of the potassium ion without reacting with the glutamate salt as do reducing sugars.

Composition for making bouillons

The objective of the current invention is to provide a composition that can be used for making bouillons, soups and gravies, and that is free from kitchen salt. Such composition has now been developed, preferably in the form of a solid or pasty cube, for preparing a bouillon, to which no kitchen salt has been added, and which contains a specific ratio of native starch and maltodextrin and/or glucose syrup. This ratio between these ingredients leads to a good quality composition that can be prepared in the same way as regular compositions for making bouillons that do contain kitchen salt.

A method for the manufacture of a flavour-enhancing composition

The present invention provides a method for the production of a flavour-enhancing composition, the method comprising the steps of: i) providing a dairy liquid; ii) nanofiltrating the dairy liquid to obtain a nanofiltration permeate; iii) concentrating the nanofiltration permeate by reverse osmosis and/or evaporation to produce a flavour-enhancing composition, the flavour-enhancing composition comprising at least 50 wt% lactose by dry weight and having a K:Na ratio of at least 2:1, wherein nanofiltrating the dairy liquid uses a membrane having a molecular weight cut-off of from 300 Da to 800 Da.