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Title:
HYDROCHLORIC ACID-ADDED VINEGAR AND AMINO ACID CHEMICAL SEASONING
Document Type and Number:
Japanese Patent JP2006141389
Kind Code:
A
Abstract:

To provide a method for sufficiently taking salt, because pepsin for digesting proteins is self-digestively produced from pepsinogen with hydrochloric acid in a gastric juice and because the hydrochloric acid is also produced by hydrolyzing the salt.

The same hydrochloric acid as an ingredient in a gastric juice supplying Cl- for neutralizing Na+ is added to a vinegar or directly added to a food also as a sterilizer. For the effects of the sterilizer on intestinal bacteria, "unnatural tastes" from the control of "salt" caused the Na+ and the excessive intake of Na+ of "Ajinomoto(trade mark)", and the problems of additive diseases of "constipation and flatulence by the digestive failures of proteins", the salt essential for the digestion of meats, fishes and proteins such as soybean curd can be taken enough.


Inventors:
NAGAI MASAYA
Application Number:
JP2004370190A
Publication Date:
June 08, 2006
Filing Date:
November 23, 2004
Export Citation:
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Assignee:
NAGAI MASAYA
OGAWA KUMIKO
OGAWA HARUHIKO
OGAWA SHINTARO
International Classes:
C12J1/00; A01N37/02; A01N59/00; A23L3/358; A23L13/00; A23L17/00; A23L27/00; A23L27/21; A23L27/22; A23L27/40; A23L27/60