AU596845B2 - Creación de Inventos y Patentes con Inteligencia Artificial

AU596845B2 – Method for reducing the salt content in a foodstuff
– Google Patents

AU596845B2 – Method for reducing the salt content in a foodstuff
– Google Patents
Method for reducing the salt content in a foodstuff

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Publication number
AU596845B2

AU596845B2
AU73851/87A
AU7385187A
AU596845B2
AU 596845 B2
AU596845 B2
AU 596845B2
AU 73851/87 A
AU73851/87 A
AU 73851/87A
AU 7385187 A
AU7385187 A
AU 7385187A
AU 596845 B2
AU596845 B2
AU 596845B2
Authority
AU
Australia
Prior art keywords
foodstuff
salt
weight
collagen hydrolysate
collagen
Prior art date
1986-06-14
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.)

Ceased

Application number
AU73851/87A
Other versions

AU7385187A
(en

Inventor
Klaus Braumer
Peter Koepff
Kurt Marggrander
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Gelita AG

Original Assignee
Stoess & Co Gelatine
Deutsche Gelatine Fabriken Stoess and Co GmbH
Priority date (The priority date 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 date listed.)
1986-06-14
Filing date
1987-06-04
Publication date
1990-05-17
Family has litigation

First worldwide family litigation filed
litigation
Critical
https://patents.darts-ip.com/?family=6303069&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AU596845(B2)
«Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

1987-06-04
Application filed by Stoess & Co Gelatine, Deutsche Gelatine Fabriken Stoess and Co GmbH
filed
Critical
Stoess & Co Gelatine

1987-12-17
Publication of AU7385187A
publication
Critical
patent/AU7385187A/en

1990-05-17
Application granted
granted
Critical

1990-05-17
Publication of AU596845B2
publication
Critical
patent/AU596845B2/en

2007-06-04
Anticipated expiration
legal-status
Critical

Status
Ceased
legal-status
Critical
Current

Links

Espacenet

Global Dossier

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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

A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

A23L33/17—Amino acids, peptides or proteins

A—HUMAN NECESSITIES

A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES

A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

A23L27/20—Synthetic spices, flavouring agents or condiments

A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids

A—HUMAN NECESSITIES

A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES

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

Abstract

The sodium chloride content which is present as such in a foodstuff and which determines the flavour is reduced by up to 50% by weight by the addition of collagen hydrolysate without reducing the flavour noticeably.

Description

71-11-1–l- COMMONWEALTH OF AUSTRALIA Patent Act 1952 COMPLETE SPECIFICATION
(ORIGINAL)
Class Int. Class Application Number Lodged Complete Specification Lodged Accepted Published i «ciority: elated Art It elated Art
I
1 14 June 1986 Name of Applicant o Address of Applicant Q-Actual Inventor o 1f Address for Service DEUTSCHE GELATINE-FABRIKEN STOESS CO. GMBH Gammelsbacher Strasse 2, D-6930 Eberbach, Federal Republic of Germany Kurt MARGGRANDER; Peter KOEPFF; Klaus BRAUMER F.B. RICE CO., Patent Attorneys, 28A Montague Street, BALMAIN. 2041.
Complete Specification for the invention entitled: METHOD FOR REDUCING THE SALT CONTENT IN A FOODSTUFF The following statement is a full description of this invention including the best method of performing it known to us:la The invention relates, in general, to the preparation of food with a low salt content. In particular, the invention concerns a method for reducing the salt content in a foodstuff and to a foodstuff produced by such a method having a salt content and a flavor imparted to it by the salt. Finally, the invention refers generally to the use of collagen hydrolysate as salt substitute in food.
Salt (sodium chloride) is an essential ingredient in practically all food for human consumption and, apart from its nutritional and physiological importance, above all, gives the food in question its pleasant taste. It is generally known that the salt content in a foodstuff with a certain flavor cannot be reduced beyond a certain extent without losing the characteristic taste and the food being rejected as tasteless.
a 4r 4,10 4 4 44P 4, 4I 4 4 41 4 a 4 The regular daily diet of a human being contains approxio mately 3 to 5 grams salt. This amourt is adequate to maintain good health and the physiological activities of the human body. Depending on eating habits, salt consumption is, however, often in excess of 10 grams per day.
On the other hand, it is known that excessive salt consumption through food intake can have extremely detrimental effects on the human circulatory system, resulting, above all, in high blood pressure and kidney affections.
There is, therefore, an urgent need for a reduction in
YI
2 human salt consumption, not only to cure existing illnesses with a low-salt food diet but also to take preventive measures in healthy human beings.
Numerous attempts have been made to prepare a tasty, low-salt diet which is mostly based on replacing salt by herbs and natural spices. A shortcoming of all of these attempts is that it is practically impossible to replace a considerable amount of the salt by other substances without losing the typical flavor peculiar to 9 S salt which gratifies the palate.
9 9 The object underlying the invention is to provide lowsalt food for human consumption without detriment to the flavor in spite of reduction of the salt content and without any basically discernible difference from food having the corresponding full salt content.
O 9 In achieving this object, it was found that it is 4 possible to replace substantial amounts of the salt contained in a foodstuff by collagen hydrolysate.
SSurprisingly, this causes practically no detriment out to the salt-linked flavor even if up to 50 of the salt is replaced by collagen hydrolysate (up to 10 by weight, in relation to the weight of the foodstuff).
There is no full physiological explanation for the fact that replacement of a substantial part of the salt content in a foodstuff by collagen hydrolysate results in _0 practically no loss of flavor in the foodstuff. It is, 1I -3 however, assumed that the described effect is based on the presence of certain amino acids in the collagen hydrolysate which preserve the flavor of the foodstuff.
An inventive method for reducing the salt content in a foodstuff consists in replacing 20 to 50 by weight of the salt content by adding up to 10 in relation to the weight of the foodstuff, collagen hydrolysate with a molecular weight of less than 50,000 dalton (atomic .DDt mass units).
A foodstuff according to the invention containing salt and having a flavor imparted to it by the salt is characterized in that without detriment to the flavor, the salt content is reduced by 10 to 50 by weight by adding up to 10 in relation to the weight of the foodstuff, collagen hydrolysate with a molecular weight of less than 50,000 dalton (atomic mass units).
4o I In general, the invention also consists in the use of collagen hydrolysate as salt substitute in food, with up to 50 by weight of the salt in the foodstuff imparting flavor thereto being replaced by up to 10 in relation to the weight of the foodstuff, collagen hydrolysate with a molecular weight of less than 50,000 dalton (atomic mass units), without any substantial change in taste.
The following description serves, in conjunction with -0 some examples, to explain the invention in greater detail.
ii i i i. i -a~unnu;nt— 4 Similarly to gelatin, collagen hydrolysates of comestible quality can be produced in large quantities at moderate cost. They are obtained from animal connective tissue, e~g., skin, bones or sinews. The hydrolysis can be carried out under pressure, by acidic or alkaline action or by enzymes in a manner known per se. Enzymatically produced collagen hydrolysates are very well suited for use in accordance with the invention. Calves’ skin is particularly suitable as starting material for the collagen hydrolysate used in o B°4,J accordance with the invention, although the skin of beef o0 cattle, animal bones, animal sinews and animal connective o 90 tissue can also be used with advantage. The best results are obtained with collagen hydrolysates which have a mean molecular weight distribution of less than 50,000 dalton (atomic mass units). Use of a collagen hydrolysate with a mean molecular weight distribution of between 2,000 and 50,000 dalton (atomic mass units) is highly effective, with particularly good results being obtained with values o, of approximately 15,000 dalton (atomic mass units).
It was ascertained that in the manufacture of comestibles, -a the salt content can be reduced by 10 to 50 by weight without detriment to taste or aroma if up to 10 in relation to the weight of the foodstuff, collagen hydrolysate is added. Other protein hydrolysates based, for example, on milk protein or soya protein do not show this effect. It can, therefore, be assumed that a reduction of to 50 of the sodium chloride content is attainable in certain foodstuffs due to the effect of use of collagen %O hydrolysates. In other comestibles, it may be sufficient to achieve a reduction in the salt content of between and 30, in particular, 10 and 20 by weight.
The inventive suggestion is applicable to a wide range of foodstuffs, in particular, to butcher’s produce, ready-toserve dishes, baker’s produce, bread, and preserved foods.
In the following Examples, the salt content required as such i’ in comestibles and imparting the flavor thereto is replaced o by collagen hydrolysate.
t t I« Example I Fine liver sausage spread is made from the following ini t gredients (data in percent by weight): 15 pigs’ liver, minced in advance in the raw state; C ‘j 55 matured and boiled pigs’ tripe; matured, boiled pork; and 10 broth.
0 The following spices and condiments are added to this mixture per kilogram: 18 grams salt (nitrite pickling salt); grams mixed spices; grams steamed onions.
6 0 00 0 0o 0 00.
00 0r I In several tests, the indicated quantity of salt (13 grams/ kilogram sausage mixture) was reduced and replaced by the addition of certain amounts of collagen hydrolysate. A group of 100 people was offered the thus produced sausage samples without any indication as to their composition and was asked to pass judgement on the taste of each sample. Samples containing 16 grams salt and 20 grams collagen hydrolysate were described as particularly good. Samples with only 14 grams salt and 30 grams collagen hydrolysate were not distinguished in taste from sausage samples with 18 grams salt and no addition of collagen hydrolysate.
The above stated data in grams mean a salt reduction of 12 and 30 percent by weight, respectively, with a collagen hydrolysate addition of 2 and 3 respectively, in relation to the weight of the foodstuff.
Example II Ragout fin a la champignon was prepared as ready-to-serve dish (preserved food), The ingredients were (data in percent by weight): veal, lean, sine-,s removed, boiled; mushrooms, small whole heads; white sauce, consisting of: 38 veal brew; 8 additives (flour, margarine, onions, cream); 2 spices; and 2 salt.
*I
0 R0 I 7 The following tests were carried out: 1. (Check test) 2 salt without collagen hydrolysate 2. 1.6 2 44 4 It 44 4 4 d 4 1.3 3 (30 salt collagen hydrolysate salt reduction) salt collagen hydrolysate salt reduction) salt collagen hydrolysate salt reduction) t 4. 1 (50 ,4 S4 4 44.1 0 0 6 In the above tests, flavor and aroma of the samples were generally described by the tasters as being good and well rounded.
Also, the thickening of the sauce exhibited better stability when collagen hydrolysate was used than in the absence of this substance.

Claims (8)

1. Foodstuff having a salt content and a flavor imparted to it by the salt, characterized in that: without detriment to the flavor, the salt content is reduced by 10 to 50 by weight by adding up to 10 in relation to the weight of the foodstuff, collagen hydrolysate with a molecular weight of less than 50,000 dalton (atomic mass units).

2. Foodstuff as defined in claim 1, characterized in that: it contains between 1 and 4 by weight collagen hydrolysate. 0(t 4 o eo 0 Q a o o0 0 0 0 0 0 0 o o s a o 0 0 0t 0 C R o 0 0 v. 0 0 0 3a~

3. Foodstuff as defined in claims 1 or 2, characterized in that: it contains approximately 2 by weight collagen hydrolysate. *a «I I II I 9

4. Foodstuff is defined in claims i, 2 or 3, characterized in that: the collagen hydrolysate has a molecular weight distribution of between 2,000 and 50,000 dalton (atomic mass units).

5. Foodstuff as defined in one of claims 1 to 4, characterized in that: the salt content is reduced by 30 to 50 by weight.

6. Foodstuff as defined in one of the preceding claims, characterized in that: the salt content is reduced by 10 to 20 by weight.

7. Method for reducing the salt quantity in a foodstuff without substantially changing its characteristic flavor, characterized in that: oa a *0X 10 to 50 by weight of the salt quantity is replaced by adding up to 10 in relation to the weight of the foodstuff, collagen hydrolysate with a molecular weight of less than 50,000 dalton (atomic mass units). 000s,t o ot a 0 OQ y. 0 0 0 4 t 6* 4 t t 00 0 F 0 0 0t 0 0 ft a 00 o a a o 0 00 0 0 0

8. Use ef collagen 14yarelysate wtith a moleecu-t-a-r–we-i less than 50,000 dalton (atomic mass unit s salt substitute in foodstuffs, with up 0 by weight of the salt imparting the fl being replaced, without a substantial cha in flavor, by up to 10 in relation e weight of the foodstuff, collagen Dated this 3rd day of June 1987 DEUTSCHE GELATINE-FABRIKEN STOESS CO. GMBH Patent Attorneys for the Applicant F.B. RICE CO.

AU73851/87A
1986-06-14
1987-06-04
Method for reducing the salt content in a foodstuff

Ceased

AU596845B2
(en)

Applications Claiming Priority (2)

Application Number
Priority Date
Filing Date
Title

DE3620150

1986-06-14

DE3620150A

DE3620150C2
(en)

1986-06-14
1986-06-14

Food containing saline, process for reducing the amount of salt in a food and use of collagen hydrolyzate as a salt substitute

Publications (2)

Publication Number
Publication Date

AU7385187A

AU7385187A
(en)

1987-12-17

AU596845B2
true

AU596845B2
(en)

1990-05-17

Family
ID=6303069
Family Applications (1)

Application Number
Title
Priority Date
Filing Date

AU73851/87A
Ceased

AU596845B2
(en)

1986-06-14
1987-06-04
Method for reducing the salt content in a foodstuff

Country Status (7)

Country
Link

US
(1)

US5000977A
(en)

EP
(1)

EP0249863B1
(en)

JP
(1)

JPS633766A
(en)

AT
(1)

ATE80262T1
(en)

AU
(1)

AU596845B2
(en)

CA
(1)

CA1308603C
(en)

DE
(2)

DE3620150C2
(en)

Cited By (1)

* Cited by examiner, † Cited by third party

Publication number
Priority date
Publication date
Assignee
Title

AU669027B2
(en)

1993-01-26
1996-05-23
Societe Des Produits Nestle S.A.
Salt taste enhancers

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Publication date
Assignee
Title

US5176934A
(en)

1991-12-12
1993-01-05
Kraft General Foods, Inc.
Seasoned food product with a salt enhancer

US5145707A
(en)

1991-12-12
1992-09-08
Kraft General Foods, Inc.
Salt enhancer

WO1993012670A1
(en)

1991-12-24
1993-07-08
Deutsche Gelatine-Fabriken Stoess Ag
Method of preparing fried food

JPH05316960A
(en)

1992-05-21
1993-12-03
Takasago Internatl Corp
Improvement of flavor of diet

EP0605737A4
(en)

1992-07-22
1995-09-27
Ajinomoto Kk
Novel seasoning material.

US5843514A
(en)

1992-07-22
1998-12-01
Ajinomoto Co., Inc.
Seasoning material

ATE201306T1
(en)

1994-04-15
2001-06-15
Nestle Sa

FOODS IMPROVED BY SALT

DE19632455C1
(en)

1996-08-12
1997-08-21
Cpc Maizena Gmbh
Production of liquid protein hydrolysate

EP1211946B1
(en)

1999-09-15
2006-04-26
Gelita Ag
Method for storage of fresh meat

DE60033504D1
(en)

1999-11-29
2007-04-05
Kyowa Hakko Food Specialties C

METHOD AND AGENT FOR FLAVORING SODIUM CHLORIDE, SUGAR WITH SODIUM CHLORIDE FLAVORING, AND FOODSTUFFS WITH AMPLIFIED SODIUM CHLORIDE TASTE

JP3636321B2
(en)

2002-04-24
2005-04-06
ローム株式会社

Switching power supply

KR101249221B1
(en)

2005-11-14
2013-04-03
카오카부시키가이샤
Liquid seasoning

US8507027B2
(en)

2007-04-09
2013-08-13
Japan Tobacco Inc.
Seasoning compositions, salt-like taste enhancer and method for enhancing salt-like taste of food and drink

JP5156361B2
(en)

2007-12-21
2013-03-06
日本水産株式会社

Salty taste enhancer and method for producing the same

CN102014669A
(en)

2008-03-14
2011-04-13
日本水产株式会社
Saltiness-strengthening agent and food or drink containing the same

EP2263477A4
(en)

2008-03-24
2011-06-15
Nippon Suisan Kaisha Ltd
Salty taste enhancing agent and food or drink containing the same

EP2306845B1
(en)

2008-06-20
2015-02-18
Givaudan SA
Enzymatic process

WO2010107020A1
(en)

2009-03-16
2010-09-23
キリン協和フーズ株式会社
Agent for enhancing taste of common salt

WO2013031571A1
(en)

2011-08-26
2013-03-07
興人ライフサイエンス株式会社
Yeast extract having taste-enhancing effect

KR101682803B1
(en)

2015-04-10
2016-12-06
중앙대학교 산학협력단
Salty peptide

TWI723161B
(en)

2016-05-16
2021-04-01
日商興人生命科學股份有限公司

Salt enhancement method

KR101682865B1
(en)

2016-10-18
2016-12-06
중앙대학교 산학협력단
Salty peptide

KR101682864B1
(en)

2016-10-18
2016-12-06
중앙대학교 산학협력단
Salty peptide

CN108719931A
(en)

2017-04-18
2018-11-02
罗建伟
A kind of functionality edible salt

JP6255146B1
(en)

2017-07-20
2017-12-27
トレックス・セミコンダクター株式会社

Switching power supply circuit

DE102018206169A1
(en)

2018-04-20
2019-10-24
Deutsches Institut Für Lebensmitteltechnik E.V.

Liver pate and method of preparation

KR102315036B1
(en)

2020-07-24
2021-10-21
중앙대학교 산학협력단
Recombinant expression vector for expression of Salty peptides and production method using the same

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Assignee
Title

AU5628186A
(en)

1985-03-27
1986-10-23

Howard Foundation, The

Salt containing trace elements

AU572927B2
(en)

1983-11-24
1988-05-19

Pharmaconsult Oy

Dietary mixture of salts

AU577062B2
(en)

1983-08-23
1988-09-15

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Low-sodium salt substitute

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Nippi Incorporated
Peptide mixtures derived from collagenous material or gelatin

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1986

1986-06-14
DE
DE3620150A
patent/DE3620150C2/en
not_active
Expired – Fee Related

1987

1987-06-04
AU
AU73851/87A
patent/AU596845B2/en
not_active
Ceased

1987-06-04
CA
CA000538808A
patent/CA1308603C/en
not_active
Expired – Fee Related

1987-06-10
DE
DE8787108350T
patent/DE3781595D1/en
not_active
Expired – Fee Related

1987-06-10
AT
AT87108350T
patent/ATE80262T1/en
not_active
IP Right Cessation

1987-06-10
EP
EP87108350A
patent/EP0249863B1/en
not_active
Expired – Lifetime

1987-06-10
JP
JP62143426A
patent/JPS633766A/en
active
Granted

1989

1989-02-24
US
US07/316,548
patent/US5000977A/en
not_active
Expired – Fee Related

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Priority date
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Assignee
Title

AU577062B2
(en)

1983-08-23
1988-09-15
Robert P. Rood
Low-sodium salt substitute

AU572927B2
(en)

1983-11-24
1988-05-19
Pharmaconsult Oy
Dietary mixture of salts

AU5628186A
(en)

1985-03-27
1986-10-23
Howard Foundation, The
Salt containing trace elements

Cited By (1)

* Cited by examiner, † Cited by third party

Publication number
Priority date
Publication date
Assignee
Title

AU669027B2
(en)

1993-01-26
1996-05-23
Societe Des Produits Nestle S.A.
Salt taste enhancers

Also Published As

Publication number
Publication date

EP0249863B1
(en)

1992-09-09

EP0249863A3
(en)

1989-11-23

CA1308603C
(en)

1992-10-13

JPS633766A
(en)

1988-01-08

DE3620150C2
(en)

1995-06-08

EP0249863A2
(en)

1987-12-23

ATE80262T1
(en)

1992-09-15

JPH0448414B2
(en)

1992-08-06

DE3620150A1
(en)

1987-12-17

AU7385187A
(en)

1987-12-17

US5000977A
(en)

1991-03-19

DE3781595D1
(en)

1992-10-15

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