Title:
METHOD FOR INCREASING SALTINESS OF LIQUID FOOD
Document Type and Number:
WIPO Patent Application WO/2019/039441
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a method for increasing the saltiness of a liquid food while suppressing an increase in sodium intake. The present invention pertains to a method for increasing the saltiness of a liquid food, wherein X0 is in the range of 10-1000, and X0, Y0, and Z0 satisfy the relationship of equation (I) when the intake concentrations of sodium ions, chloride ions, and potassium ions are X0 mol/m3, Y0 mol/m3, and Z0 mol/m3, respectively. The method comprises a step for adding at least one compound selected from the group consisting of potassium chloride, ammonium chloride, calcium chloride, magnesium chloride, lysine hydrochloride, and arginine hydrochloride (except when the compound is only potassium chloride), wherein the addition of the compound is carried out such that X1, Y1, and Z1 satisfy the relationship of equation (II) when the intake concentrations of sodium ions, chloride ions, and potassium ions in the liquid food after the addition of the compound are X1 mol/m3, Y1 mol/m3, and Z1 mol/m3, respectively. (I) Y0/(X0+Z0)≤1, (II) Y1/(X1+Z1)>1.
Inventors:
KANNO KYOKO (JP)
KITADA RYO (JP)
KITADA RYO (JP)
Application Number:
PCT/JP2018/030709
Publication Date:
February 28, 2019
Filing Date:
August 20, 2018
Export Citation:
Assignee:
AJINOMOTO KK (JP)
International Classes:
A23L5/00; A23L27/00
Foreign References:
| JP2017046595A | 2017-03-09 | |||
| JPH06343417A | 1994-12-20 | |||
| JP2015015910A | 2015-01-29 | |||
| JP2017135996A | 2017-08-10 |
Attorney, Agent or Firm:
TAKASHIMA, Hajime et al. (JP)
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