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US 7,887,868 B2Granted
Liquid seasoning
AssigneeKao Corporation
InventorsShigemi Tsuchiya, Yoko Seo, Jun Kohori, Ryuji Ochiai, Atsushi Suzuki
Life of this patent
Estimating the term…
Abstract
A liquid seasoning, comprising: (A) 3.55% by weight or less of sodium; (B) 0.5 to 4.2% by weight of potassium; and (C) 0.05 to 20% by weight of a substance having an antihypertensive effect. Salty taste is sufficiently provided despite its low sodium concentration, and pharmacological functions such as an antihypertensive effect are also provided at a high level.
Claims26
A liquid seasoning, comprising:
- (A) 3.55% by weight or less of sodium ion;
- (B) 0.5 to 3.6% by weight of potassium ion;
- and
- (C) 0.05 to 20% by weight of at least one polyphenol selected from the group consisting of catechin, epicatechin, gallocatechin, epigallocatechin, rutin, quercitrin, isoquercitrin, quercetin, myricitrin, myricetin, daizein, daizin, glycitein, glycitin, genistein, genistin, hesperidin, methylhesperidin, neohesperidin, hesperetin, naringin, naringenin, prunin, astragalin, kaempferol, apiin, apigenin, delphinidin, delphin, nasunin, peonidin, peonin, petunin, peonidin, malvidin, malvin, enin, cyanidin, leucocyanidin, cyanin, chrysanthemin, keracyanin, idein, mecocyanin, pelargonidin, and callistephin, or an acetylated product of said polyphenol, a malonylated product of said polyphenol, a methylated product of said polyphenol, or a sugar-binding product in which one or more sugar molecules selected from the group consisting of glucose, rhamnose, galactose, rutinose, neohesperidose, and apiosyl glucose are bound to one molecule of said polyphenol via a covalent bond,
- wherein the pH of the liquid seasoning is from 3 to 6.5.
2 more elements
A liquid seasoning, comprising:
- (A) 3.55% by weight or less of sodium ion;
- (B) 0.5 to 3.6% by weight of potassium ion;
- and
- (C) 0.05 to 20% by weight of at least one polyphenol selected from the group consisting of catechin, epicatechin, gallocatechin, epigallocatechin, rutin, quercitrin, isoquercitrin, quercetin, myricitrin, myricetin, daizein, daizin, glycitein, glycitin, genistein, genistin, hesperidin, methylhesperidin, neohesperidin, hesperetin, naringin, naringenin, prunin, astragalin, kaempferol, apiin, apigenin, delphinidin, delphin, nasunin, peonidin, peonin, petunin, peonidin, malvidin, malvin, enin, cyanidin, leucocyanidin, cyanin, chrysanthemin, keracyanin, idein, mecocyanin, pelargonidin, and callistephin, or a sugar-binding product in which one or more sugar molecules selected from the group consisting of glucose, rhamnose, galactose, rutinose, neohesperidose, and apiosyl glucose are bound to one molecule of said polyphenol via a covalent bond,
- wherein the pH of the liquid seasoning is from 3 to 6.5.
2 more elements
A liquid seasoning, comprising:
- (A) 3.55% by weight or less of sodium ion;
- (B) 0.5 to 3.6% by weight of potassium ion;
- and
- (C) 0.05 to 20% by weight of at least one polyphenol selected from the group consisting of catechin, epicatechin, gallocatechin, epigallocatechin, rutin, quercitrin, isoquercitrin, quercetin, myricitrin, myricetin, daizein, daizin, glycitein, glycitin, genistein, genistin, hesperidin, methylhesperidin, neohesperidin, hesperetin, naringin, naringenin, prunin, astragalin, kaempferol, apiin, apigenin, delphinidin, delphin, nasunin, peonidin, peonin, petunin, peonidin, malvidin, malvin, enin, cyanidin, leucocyanidin, cyanin, chrysanthemin, keracyanin, idein, mecocyanin, pelargonidin, and callistephin, or a sugar-binding product in which one or more sugar molecules selected from the group consisting of glucose, rhamnose, galactose, rutinose, neohesperidose, and apiosyl glucose are bound to one molecule of said polyphenol via a covalent bond,
- wherein the chlorine content is 4 to 9% by weight.
2 more elements
Dependencies are inferred from the claim text.