CN113645853A - Powdery seasoning containing magnesium chloride - Google Patents
Powdery seasoning containing magnesium chloride Download PDFInfo
- Publication number
- CN113645853A CN113645853A CN202080022469.9A CN202080022469A CN113645853A CN 113645853 A CN113645853 A CN 113645853A CN 202080022469 A CN202080022469 A CN 202080022469A CN 113645853 A CN113645853 A CN 113645853A
- Authority
- CN
- China
- Prior art keywords
- magnesium chloride
- starch
- deliquescence
- seasoning
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 title claims abstract description 92
- 229910001629 magnesium chloride Inorganic materials 0.000 title claims abstract description 46
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 30
- 229920002472 Starch Polymers 0.000 claims abstract description 38
- 235000019698 starch Nutrition 0.000 claims abstract description 38
- 239000008107 starch Substances 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000001254 oxidized starch Substances 0.000 claims abstract description 9
- 235000013808 oxidized starch Nutrition 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 229920002245 Dextrose equivalent Polymers 0.000 claims description 3
- 239000008121 dextrose Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000001245 distarch phosphate Substances 0.000 claims description 2
- 235000013804 distarch phosphate Nutrition 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 abstract description 6
- 238000000576 coating method Methods 0.000 abstract description 6
- 235000014347 soups Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 229960002337 magnesium chloride Drugs 0.000 description 39
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 12
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 8
- 235000002639 sodium chloride Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 235000015598 salt intake Nutrition 0.000 description 6
- 239000011780 sodium chloride Substances 0.000 description 6
- 229940050906 magnesium chloride hexahydrate Drugs 0.000 description 5
- DHRRIBDTHFBPNG-UHFFFAOYSA-L magnesium dichloride hexahydrate Chemical compound O.O.O.O.O.O.[Mg+2].[Cl-].[Cl-] DHRRIBDTHFBPNG-UHFFFAOYSA-L 0.000 description 5
- 235000019643 salty taste Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000001103 potassium chloride Substances 0.000 description 4
- 235000011164 potassium chloride Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000004745 nonwoven fabric Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000021027 japanese diet Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
- A23L27/45—Salt substitutes completely devoid of sodium chloride
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The present invention solves the problem of obtaining a powdered seasoning containing magnesium chloride which can be stored for a long time with the deliquescence suppressed. The present inventors have found that by coating magnesium chloride with a certain amount or more of starch, deliquescence of magnesium chloride is suppressed and the seasoning can be stored in powder form for a long time. Furthermore, they have found that by using oxidized starch as the starch, a powdered seasoning is obtained which can be used in a wider range of applications without affecting the viscosity or taste of the powder soup. By the completion of the present invention, a powdered seasoning containing magnesium chloride which can be stored for a long period of time with suppressed deliquescence can be obtained.
Description
Technical Field
The present invention relates to a powdered seasoning comprising magnesium chloride and starch.
Background
In order to prevent hypertension caused by excessive sodium intake, a large amount of so-called low-salt products with reduced sodium chloride content have been introduced into the market in recent years. In the "japanese diet reference intake" version 2010 of the university of the heaven, labor, the recommended daily salt intake for an adult male is below 9g and the recommended daily salt intake for an adult female is below 7.5g, but in version 2015 the recommended daily salt intake for an adult male is below 8g and the recommended daily salt intake for an adult female is below 7 g. Therefore, each daily recommended salt intake has decreased, and it is therefore believed that the will to reduce the salt intake will increase further in the future.
As a method for reducing the salt content, a method of using potassium chloride in place of sodium chloride is often employed. However, since potassium chloride has unique astringency and the like, a method using magnesium chloride has been studied in order to further reduce salt. For example, patent documents 1 and 2 disclose instant noodles having good mouthfeel and salty taste compatible with each other obtained by applying magnesium chloride to noodles.
On the other hand, magnesium chloride has deliquescence, so that its use as a seasoning in powder form is limited. For example, patent document 3 discloses a method of coating magnesium chloride with fat or oil to inhibit deliquescence, but has a problem in that the flavor and the mouth feel are deteriorated due to the use of fat or oil having a relatively high melting point. In addition, there is a limitation in use since this cannot be stored at a temperature exceeding the melting point of the fat or oil.
Reference list
Patent document
Patent document 1
Japanese patent laid-open No. 2019-103454
Patent document 2
Japanese patent laid-open No. 2019-110833
Patent document 3
Japanese patent laid-open No. 2001-017093
Disclosure of Invention
Technical problem
The purpose of the present invention is to obtain a magnesium chloride-containing powdery seasoning which can be stored for a long period of time with deliquescence suppressed.
Means for solving the problems
The present inventors have found that by coating magnesium chloride with a certain amount or more of starch, deliquescence of magnesium chloride is suppressed and the seasoning can be stored in powder form for a long time. Furthermore, they have found that by using oxidized starch as the starch, a powdered seasoning is obtained which can be used in a wider range of applications without affecting the viscosity or taste of the powder soup.
Advantageous effects of the invention
By the completion of the present invention, a powdered seasoning containing magnesium chloride which can be stored for a long period of time with suppressed deliquescence can be obtained.
Detailed Description
The present invention is a powdered seasoning containing at least magnesium chloride and starch, wherein the powdered seasoning contains starch in an amount of 5 parts by weight or more and 40 parts by weight or less based on 1 part by weight of magnesium chloride.
Powdery seasoning
The powdered seasoning of the present invention means a solid seasoning which is rapidly dissolved by pouring hot water thereon. Specifically, even a seasoning in a block form is included in the powder seasoning of the present invention as long as it is rapidly dissolved in hot water (about 10 seconds). On the other hand, even in the form of powder, seasonings that do not dissolve rapidly in hot water are not included in the powdered seasoning.
1. Raw materials
1-1. magnesium chloride
Magnesium chloride is a substance having a salty taste and a strong bitter taste, but by using it in combination with sodium chloride or potassium chloride, the bitter taste can be alleviated and the salty taste emphasized. For this reason, the present inventors have studied for many years a method using magnesium chloride as a substitute for sodium chloride.
A problem when using magnesium chloride as a substitute for sodium chloride is deliquescence of the magnesium chloride. In the present invention, deliquescence can be suppressed by coating magnesium chloride with a certain amount or more of starch.
As the magnesium chloride, not only magnesium chloride having high purity but also an additive (such as brine) containing magnesium chloride as a main component can be used. Since magnesium chloride alone is extremely unstable, it is generally available as magnesium chloride hexahydrate which already contains bound water.
1-2. starch
The starch in the present invention means untreated starch (raw starch), modified starch such as diphosphoric or oxidized starch, dextrin having a dextrose equivalent (hereinafter referred to as "DE") of 12 or less, and the like, and these starches may be used in combination. By coating magnesium chloride with a certain amount or more of starch, deliquescence of magnesium chloride is suppressed, and the powdery seasoning can be stably stored in a powdery form.
In the present invention, dextrose having a dextrose equivalent of 9 or less, oxidized starch, or distarch phosphate (each excellent in deliquescence inhibition) is preferable, and oxidized starch is most preferable.
The powdered seasoning in the present invention needs to contain starch in an amount of 5 parts by weight or more and 40 parts by weight or less, and more preferably 12 parts by weight or more and 40 parts by weight or less, based on 1 part by weight of magnesium chloride. If the amount of starch is too small, deliquescence of magnesium chloride cannot be suppressed and the powder form cannot be maintained. If the amount of starch is too large, the salty taste of magnesium chloride is masked, and thus the powder seasoning cannot exert its effect as a salty seasoning.
1-3. other Components
In the present invention, components other than magnesium chloride and starch may be contained. Specifically, salty taste components such as sodium chloride and potassium chloride, sweet taste components such as glucose, sucrose and oligosaccharides, umami taste components such as glutamic acid and inosinic acid, sour taste components such as acetic acid and citric acid, flavors and the like may be appropriately added as long as the flavor and storage property are not deteriorated. However, it is preferred to add the other components after mixing and stirring the magnesium chloride and the starch. If other components are added before coating the magnesium chloride with starch, there is a possibility that deliquescence of the magnesium chloride is not inhibited.
2. Production method
The production method of the seasoning is not particularly limited, and an existing method can be used. As previously described, the other components are preferably added after mixing and stirring the magnesium chloride and starch.
Examples
Next, the present invention will be described in detail with reference to the trial production examples, but the present invention is by no means limited by these trial production examples.
Magnesium chloride hexahydrate (MgCl) is provided2·6H2O) and starch described in table 1 (both manufactured by Matsutani Chemical Industry co., ltd.).
(conditions for measuring starch viscosity)
Boiling water was added to the starch and they were stirred well to prepare a mixed solution with a solid content of 3%.
Next, while maintaining the temperature of the mixed liquid at 70 ℃, the viscosity of the mixed liquid was measured using a B-type viscometer (TOKYO KEIKI inc., B8L).
[ Table 1]
Deliquescence test
(comparative test example)
In a 225ml beaker, 100g of the starch listed in Table 1 was put in, and the opening part of the beaker was covered with a nonwoven fabric so that water droplets or dust could not enter. The specimen was allowed to stand in an incubator (temperature: 40 ℃ C., humidity: 75% RH), and the weight of the sample was measured every hour. The "weight increase rate (%)" shown in table 2 indicates the increase rate of the sample weight after the start of the test with respect to the sample weight before the start of the test (0 hour).
[ Table 2]
(test example 1)
In a closed vessel, 10 parts of magnesium chloride hexahydrate and 10 parts of oxidized starch were introduced, and they were stirred and mixed. After stirring and mixing, 100g of the sample was transferred to a 225ml beaker. The beaker was sealed with a lid so that the sample could not be exposed to the outside air, and the sample was stored until the test started.
Similarly to the case of the comparative test example, 100g of the sample was put into a 225ml beaker, and the opening portion of the beaker was covered with a nonwoven fabric so that water droplets or dust could not enter. The specimen was allowed to stand in an incubator (temperature: 40 ℃, humidity: 75% RH), and the sample weight increase rate (%) was measured every hour. In addition, in order to clarify whether the weight increase rate is due to deliquescence of magnesium chloride or moisture absorption of starch, the difference between the weight increase rate and the weight increase rate of the comparative test example was calculated. In table 3, only the difference in the weight increase rate 3 hours after the start of the test is shown.
(test examples 2 to 20)
The deliquescence test was performed by changing the starch type and ratio. The test results are shown in tables 3 and 4.
In the examples, magnesium chloride hexahydrate (molar mass: 203.31g/mol) was used. Thus, in test example 1, the starch was added in an amount of about twice the amount of magnesium chloride (molar mass: 95.211g/mol) (weight ratio), while in test example 2, the starch was added in an amount of about six times the amount of magnesium chloride (weight ratio).
As a result of the test, it can be seen that when starch is added in an amount of about twice the amount of magnesium chloride (weight ratio), the starch cannot inhibit deliquescence of magnesium chloride (test examples 1, 6 and 11). On the other hand, it can be seen that when starch is added in an amount of about 6 to 10 times the amount of magnesium chloride, the starch can inhibit deliquescence of magnesium chloride (trial examples 2, 3, 7, 8, 12 and 13), and when starch is added more than 14 times, deliquescence hardly occurs (trial examples 4, 5, 9, 10 and 14 to 20).
From trial 15 and trial 16, dextrose with a DE of 9 or less is more preferable.
Furthermore, by comparing examples 5 and 10 with examples 15 to 20, it can be seen that oxidized starch is most effective for deliquescence inhibition.
Claims (3)
1. A powdered seasoning comprising at least magnesium chloride and starch, wherein
The powder seasoning includes the starch in an amount of 5 parts by weight or more and 40 parts by weight or less based on 1 part by weight of magnesium chloride.
2. A powder seasoning according to claim 1 comprising oxidized starch, distarch phosphate or dextrose having a dextrose equivalent of 9 or less as the starch.
3. A powder seasoning according to claim 1 comprising oxidized starch as the starch.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019-152070 | 2019-08-22 | ||
| JP2019152070 | 2019-08-22 | ||
| JP2020-134310 | 2020-08-07 | ||
| JP2020134310A JP2021035354A (en) | 2019-08-22 | 2020-08-07 | Powder seasoning containing magnesium chloride |
| PCT/JP2020/030945 WO2021033657A1 (en) | 2019-08-22 | 2020-08-17 | Powder seasoning containing magnesium chloride |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113645853A true CN113645853A (en) | 2021-11-12 |
Family
ID=74716209
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202080022469.9A Pending CN113645853A (en) | 2019-08-22 | 2020-08-17 | Powdery seasoning containing magnesium chloride |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2021035354A (en) |
| CN (1) | CN113645853A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5779860A (en) * | 1980-11-07 | 1982-05-19 | Shogo Yamada | Seasoning composition |
| US4556566A (en) * | 1983-06-30 | 1985-12-03 | Mallinckrodt, Inc. | Salt substitute containing potassium chloride coated with a mixture of maltodextrin and sodium chloride and method of preparation |
| JPS61265067A (en) * | 1985-05-17 | 1986-11-22 | Showa Denko Kk | Amino acid-sugar composite agent composition |
| JPH06276987A (en) * | 1993-03-31 | 1994-10-04 | Mercian Corp | Magnesium chloride composition |
| JPH11103823A (en) * | 1997-09-29 | 1999-04-20 | Masataka Yamaguchi | Reduction in bitterness of magnesium chloride-containing solution and food containing magnesium chloride for food and beverage |
| JP2001226401A (en) * | 2000-02-16 | 2001-08-21 | Snow Brand Milk Prod Co Ltd | Calcium-phosphorylated starch complex and method of preparing the same |
| JP2008031225A (en) * | 2006-07-26 | 2008-02-14 | Bio Marine Kk | Clathrate of cyclodextrin and mixture of metallic ion compound derived from seawater |
| WO2018003914A1 (en) * | 2016-06-30 | 2018-01-04 | 味の素株式会社 | Solid flavoring with improved hygroscopic solidification resistance |
-
2020
- 2020-08-07 JP JP2020134310A patent/JP2021035354A/en active Pending
- 2020-08-17 CN CN202080022469.9A patent/CN113645853A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5779860A (en) * | 1980-11-07 | 1982-05-19 | Shogo Yamada | Seasoning composition |
| US4556566A (en) * | 1983-06-30 | 1985-12-03 | Mallinckrodt, Inc. | Salt substitute containing potassium chloride coated with a mixture of maltodextrin and sodium chloride and method of preparation |
| JPS61265067A (en) * | 1985-05-17 | 1986-11-22 | Showa Denko Kk | Amino acid-sugar composite agent composition |
| JPH06276987A (en) * | 1993-03-31 | 1994-10-04 | Mercian Corp | Magnesium chloride composition |
| JPH11103823A (en) * | 1997-09-29 | 1999-04-20 | Masataka Yamaguchi | Reduction in bitterness of magnesium chloride-containing solution and food containing magnesium chloride for food and beverage |
| JP2001226401A (en) * | 2000-02-16 | 2001-08-21 | Snow Brand Milk Prod Co Ltd | Calcium-phosphorylated starch complex and method of preparing the same |
| JP2008031225A (en) * | 2006-07-26 | 2008-02-14 | Bio Marine Kk | Clathrate of cyclodextrin and mixture of metallic ion compound derived from seawater |
| WO2018003914A1 (en) * | 2016-06-30 | 2018-01-04 | 味の素株式会社 | Solid flavoring with improved hygroscopic solidification resistance |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2021035354A (en) | 2021-03-04 |
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