JP2017112986A - Salt composition - Google Patents
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- JP2017112986A JP2017112986A JP2015257846A JP2015257846A JP2017112986A JP 2017112986 A JP2017112986 A JP 2017112986A JP 2015257846 A JP2015257846 A JP 2015257846A JP 2015257846 A JP2015257846 A JP 2015257846A JP 2017112986 A JP2017112986 A JP 2017112986A
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- salt
- oil
- salt composition
- pregelatinized starch
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- 150000003839 salts Chemical class 0.000 title claims abstract description 100
- 239000000203 mixture Substances 0.000 title claims abstract description 48
- 229920000881 Modified starch Polymers 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 239000010409 thin film Substances 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims description 19
- 238000004062 sedimentation Methods 0.000 claims description 6
- 230000005484 gravity Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 description 91
- 239000003921 oil Substances 0.000 description 26
- 235000019198 oils Nutrition 0.000 description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 11
- 239000003925 fat Substances 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 239000011780 sodium chloride Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 240000008415 Lactuca sativa Species 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 235000012045 salad Nutrition 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 238000005469 granulation Methods 0.000 description 4
- 230000003179 granulation Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 239000008162 cooking oil Substances 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- -1 table salt Chemical class 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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- Seasonings (AREA)
Abstract
Description
本発明は、食塩組成物、食塩組成物の製造方法および該食塩組成物を含有する飲食品に関する。 The present invention relates to a salt composition, a method for producing the salt composition, and a food or drink containing the salt composition.
食塩は、様々な飲食品に様々な態様で使用されるが、態様の一つとして食材にふりかけての使用があげられる。この使用態様では、食塩等の調味料成分が該食材の表面に留まりにくい、食材が粉っぽくなってしまう等の課題があるが、その解決手段として、大きさが２ｍｍ以下の粉末状の食塩と冷水膨潤型澱粉とを混合する方法（特許文献１参照）、多孔性粒状食材に調味粉末を付着させる方法（特許文献２参照）等が報告されている。 Salt is used in various forms for various foods and drinks, and one of the aspects is use by sprinkling over food. In this mode of use, there is a problem that the seasoning components such as salt are difficult to stay on the surface of the food, and the food becomes powdery. And a method of mixing cold water swelling starch (see Patent Document 1), a method of attaching seasoning powder to a porous granular food (see Patent Document 2), and the like have been reported.
しかし、これらの文献には、ドレッシング等の液状の油中に食塩を存在させることや該油中における食塩の沈降に関する記載はなく、該油中での食塩の沈降速度を低下させ、浮遊状態をできるだけ持続させるとの課題も示されていない。
一方、食塩を含む調味料の原末に澱粉を混合し、加水し、澱粉を常温にてα化させた後に、撹拌し、造粒し、乾燥して顆粒状調味料を製造することが知られている（特許文献３参照）。However, in these documents, there is no description regarding the presence of salt in liquid oil such as dressing or the sedimentation of salt in the oil. There are no issues of sustaining as much as possible.
On the other hand, it is known that starch is mixed with the raw powder of seasoning containing salt, water is added, and after the starch is pregelatinized at room temperature, it is stirred, granulated and dried to produce a granular seasoning. (See Patent Document 3).
しかし、他の文献と同様に、該文献にも、液状の油中における食塩の沈降速度を低下させ、浮遊状態をできるだけ持続させるとの課題は示されていない。 However, like other documents, this document does not show the problem of reducing the sedimentation rate of salt in liquid oil and maintaining the floating state as much as possible.
本発明の課題は、ドレッシングや調理油等の液状の油中で沈降しにくい食塩組成物、該食塩組成物の製造方法、または該液状の油中での食塩の沈降速度を低下させる方法を提供することにある。 An object of the present invention is to provide a salt composition that does not easily settle in liquid oil such as dressing or cooking oil, a method for producing the salt composition, or a method for reducing the sedimentation rate of salt in the liquid oil. There is to do.
本発明は、以下の（１）〜（５）に関する。
（１）食塩６０〜８０重量部を吸湿させ、薄膜状または鱗片状のα化澱粉２０〜４０重量部と混合することで該食塩の粒子を該α化澱粉に付着させる工程を有する、食塩組成物の製造方法。
（２）得られる食塩組成物の粒子の大きさを、４メッシュ（目開き４．７５ｍｍ：ＪＩＳ）パスかつ１４メッシュ（目開き１．１８ｍｍ：ＪＩＳ）オンとする、上記（１）の方法。The present invention relates to the following (1) to (5).
(1) A salt composition having a step of adsorbing 60 to 80 parts by weight of sodium chloride and adhering the salt particles to the pregelatinized starch by mixing with 20 to 40 parts by weight of a thin-film or scale-like pregelatinized starch Manufacturing method.
(2) The method according to (1) above, wherein the particle size of the resulting salt composition is 4 mesh (aperture 4.75 mm: JIS) pass and 14 mesh (aperture 1.18 mm: JIS) is on.
（３）得られる食塩組成物の見かけ比重を０．２〜０．５（ｇ／ｍｌ）とする、上記（１）または（２）の方法。
（４）上記（１）〜（３）いずれか１つの方法により得られる食塩組成物を含有する液状調味料。
（５）食塩６０〜８０重量部を吸湿させ、薄膜状または鱗片状のα化澱粉２０〜４０重量部と混合して該α化澱粉に該食塩の粒子を付着させることにより、該食塩粒子の液状の油中における沈降速度を低下させる方法。(3) The method according to (1) or (2) above, wherein the apparent specific gravity of the resulting salt composition is 0.2 to 0.5 (g / ml).
(4) A liquid seasoning containing a salt composition obtained by any one of the methods (1) to (3).
(5) 60 to 80 parts by weight of salt is absorbed, mixed with 20 to 40 parts by weight of thin-film or scale-like gelatinized starch, and the salt particles are adhered to the gelatinized starch. A method of reducing the sedimentation rate in liquid oil.
本発明によれば、ドレッシングや調理油等の液状の油中で沈降しにくい食塩組成物を提供することができる。本発明の食塩組成物は、食材にかける等して用いた場合、食塩を複数の食塩粒子の塊として摂食できるため、食塩粒子単独の場合と比較してサクッとした食感が得られ、また、少量であっても十分な塩味が感じられるという利点も有する。 ADVANTAGE OF THE INVENTION According to this invention, the salt composition which cannot be easily settled in liquid oils, such as dressing and cooking oil, can be provided. The salt composition of the present invention can be eaten as a lump of a plurality of salt particles when used, for example, on a food, so that a crispy texture is obtained as compared to the case of salt particles alone, Moreover, even if it is a small amount, it has the advantage that sufficient salty taste is felt.
本発明に用いられる食塩は、食卓塩、クッキングソルト、精製塩、並塩、原塩、粉砕塩等いずれの塩であってもよいが、粒子の大きさとしては、平均粒子径が０．０２〜０．６ｍｍであることが、本発明の食塩組成物におけるα化澱粉との重量バランスの観点から好ましい。
本発明に用いられるα化澱粉は、あらかじめα化された澱粉であって、かつ薄膜状または鱗片状となっているものであれば特に限定されない。市販の薄膜状または鱗片状のα化澱粉（以下、単にα化澱粉ともいう。）が簡便に用いられる。The salt used in the present invention may be any salt such as table salt, cooking salt, purified salt, average salt, raw salt, crushed salt, etc. The average particle size is 0.02 as the particle size. It is preferable that it is -0.6mm from a viewpoint of the weight balance with the pregelatinized starch in the salt composition of this invention.
The pregelatinized starch used in the present invention is not particularly limited as long as it is pregelatinized starch and has a thin film or scale shape. Commercially available thin-film or scale-like pregelatinized starch (hereinafter also simply referred to as pregelatinized starch) is conveniently used.
α化澱粉の大きさ（粒子径）は本発明に用いられる食塩の大きさに比べ大きいものが好ましく、４メッシュ（目開き４．７５ｍｍ：ＪＩＳ）パス程度の大きさであることが好ましい。
本発明の食塩組成物は、食塩を吸湿させ、しかる後にα化澱粉に接触させて、該α化澱粉に付着させることにより調製することができる。食塩より先にα化澱粉を吸湿させると、付着させる前にα化澱粉がその薄膜状または鱗片状の形状を保持できなくなり、食塩の付着性に悪影響を及ぼし、ひいては液状の油中における食塩組成物の沈降速度が低下するという本発明の効果を得難くなる。The size (particle diameter) of the pregelatinized starch is preferably larger than the size of the sodium chloride used in the present invention, and preferably about 4 mesh (aperture 4.75 mm: JIS) pass.
The salt composition of the present invention can be prepared by absorbing salt and then bringing it into contact with the pregelatinized starch and attaching it to the pregelatinized starch. If the pregelatinized starch absorbs moisture before the salt, the pregelatinized starch will not be able to retain its thin film or scale shape before it is adhered, adversely affecting the adhesion of the salt, and consequently the salt composition in the liquid oil It becomes difficult to obtain the effect of the present invention that the sedimentation rate of the object is lowered.
食塩に吸湿させる水の量は、食塩の表面が湿り気を帯びる程度の量であればよい。食塩の種類にもよるが、通常、食塩１００重量部に対して５〜１０重量部である。
食塩を吸湿させる方法としては、例えば食塩を撹拌しながら加水または噴霧する方法等があげられる。
吸湿させた食塩とα化澱粉とを接触させる方法は特に限定されないが、α化澱粉の薄膜状または鱗片状形状をできるだけ破壊せずに接触させ得る方法が好ましい。例えば、転動造粒方法や撹拌造粒方法があげられる。これらの造粒方法を用いる場合の造粒条件はそれぞれ用いる機器により適宜調整する。The amount of water absorbed by the salt may be such that the surface of the salt is moist. Although depending on the type of salt, it is usually 5 to 10 parts by weight per 100 parts by weight of salt.
Examples of the method of absorbing salt include a method of adding or spraying salt while stirring.
The method of bringing the moisture-absorbed salt into contact with the pregelatinized starch is not particularly limited, but a method that allows the thinned or scale-like shape of the pregelatinized starch to contact with each other as much as possible is preferable. Examples thereof include a rolling granulation method and a stirring granulation method. The granulation conditions when using these granulation methods are appropriately adjusted depending on the equipment used.
α化澱粉に付着させる食塩の量は多過ぎると得られる食塩組成物の粒子が大きくなって油中で沈降しやすくなるため、α化澱粉１００重量部につき、食塩は１０〜１００重量部程度であることが好ましい。
なお、本発明の食塩組成物の製造方法においては、結晶状態にあり、かつ水に過度に溶解しない物質であれば、食塩を他の物質に置換することもできる。置換できる物質としては、例えば、粉末調味料（砂糖、酢、醤油、だし等）、粉末香辛料、粉末チーズ、粉末卵、アミノ酸等があげられる。該他の物質は食塩と併用してもよい。If the amount of salt attached to the pregelatinized starch is too large, the resulting salt composition particles become large and easily settle in the oil. Therefore, the salt is about 10 to 100 parts by weight per 100 parts by weight of the pregelatinized starch. Preferably there is.
In the method for producing a salt composition of the present invention, salt can be replaced with another substance as long as it is in a crystalline state and is not excessively soluble in water. Examples of substances that can be substituted include powdered seasonings (sugar, vinegar, soy sauce, dashi, etc.), powdered spices, powdered cheese, powdered eggs, amino acids and the like. The other substance may be used in combination with sodium chloride.
本発明の方法により得られる食塩組成物（本発明の食塩組成物）は、粒子の大きさは４メッシュ（目開き４．７５ｍｍ：ＪＩＳ）パスかつ１４メッシュ（目開き１．１８ｍｍ：ＪＩＳ）オンとなるように調製されることが好ましい。
また、本発明の食塩組成物の見かけ比重は、０．２〜０．５（ｇ／ｍｌ）となるように調製されることが好ましく、０．２〜０．４（ｇ／ｍｌ）となるように調製されることがさらに好ましい。The salt composition obtained by the method of the present invention (the salt composition of the present invention) has a particle size of 4 mesh (aperture 4.75 mm: JIS) pass and 14 mesh (aperture 1.18 mm: JIS) on. It is preferable to be prepared so that.
Further, the apparent specific gravity of the salt composition of the present invention is preferably prepared to be 0.2 to 0.5 (g / ml), and is preferably 0.2 to 0.4 (g / ml). More preferably, it is prepared as follows.
本発明の食塩組成物は、通常の食塩と同様に使用することができるが、本発明の食塩組成物が溶解し難い液状の油脂、例えば牛脂、豚脂（ラード）、鶏油、魚油、乳脂等の動物油脂、なたね油、大豆油、パーム油、コーン油、米ぬか油、パーム核油、サフラワー油、ごま油、綿実油等の植物油脂、これらを精製したサラダ油、これらの加工油等の食用油脂に添加して用いると好ましい。 The salt composition of the present invention can be used in the same manner as normal salt, but liquid oils and fats that are difficult to dissolve the salt composition of the present invention, such as beef tallow, lard, chicken oil, fish oil, milk fat For vegetable oils such as animal oil, rapeseed oil, soybean oil, palm oil, corn oil, rice bran oil, palm kernel oil, safflower oil, sesame oil, cottonseed oil, etc. It is preferable to add and use.
本発明の食塩組成物を含有する油脂は本発明の油脂調味料として好適に用いることができる。油脂調味料としては、例えばオリーブオイルを主体としたパスタのオイルソース、ごま油を主体としたラー油、サラダ油を主体としたドレッシング等があげられる。
本発明の油脂調味料中の本発明の食塩組成物の含有量は特に限定されず、各油脂調味料に応じて適宜調整する。The fats and oils containing the salt composition of the present invention can be suitably used as the fat and oil seasoning of the present invention. Examples of the fat seasoning include pasta oil sauce mainly composed of olive oil, chili oil mainly composed of sesame oil, and dressing mainly composed of salad oil.
Content of the salt composition of this invention in the fat seasoning of this invention is not specifically limited, It adjusts suitably according to each fat seasoning.
本発明の油脂調味料は、本発明の食塩組成物が溶解しない程度の量であれば、必要に応じて食塩組成物以外のものを含有してもよい。食塩組成物以外のものとしては、例えば、水、砂糖、酢、醤油、アミノ酸、核酸等の調味料、こしょう等の香辛料、チーズ、粉末卵があげられる。
本発明の油脂調味料は、本発明の食塩組成物を含有すること以外は、通常の油脂または油脂含有調味料と同様に用いることができるが、葉物野菜等、粉末物質が表面に留まりにくい食材においても食塩組成物が留まりやすく、また、食塩を、食塩粒子単独の場合と比較して複数の食塩粒子の塊として摂食できるため、少量であっても十分な塩味を感じやすい。このため、実質上、食塩の使用量低減が期待できる。
以下、本発明の実施例を示すが、本発明はこれに限定されるものではない。The fat and oil seasoning of the present invention may contain other than the salt composition as needed, as long as the salt composition of the present invention is not dissolved. Examples other than the salt composition include seasonings such as water, sugar, vinegar, soy sauce, amino acids and nucleic acids, spices such as pepper, cheese, and powdered eggs.
The fat and oil seasoning of the present invention can be used in the same manner as normal fats and oils or fat-containing seasonings except that it contains the salt composition of the present invention, but powdered substances such as leafy vegetables are less likely to stay on the surface. The salt composition also tends to stay in the food, and since salt can be ingested as a lump of a plurality of salt particles as compared to the case of salt particles alone, a sufficient salty taste is easily felt even in a small amount. For this reason, the usage-amount reduction of salt can be expected substantially.
Examples of the present invention will be described below, but the present invention is not limited thereto.
食塩組成物の調製 Preparation of salt composition
食塩（平均粒子径０．１５ｍｍ）８０重量部に水４重量部を加え、十分に撹拌して食塩を吸湿させた。２０重量部のα化澱粉［形状：薄膜状。粒子の大きさ：４メッシュ（目開き４．７５ｍｍ：ＪＩＳ）パス。（日澱化学株式会社製）］に吸湿させた食塩８４重量部を加え、撹拌、混合、加熱乾燥して本発明の食塩組成物を得た。
該食塩組成物を、メスシリンダーに１００ｍｌの目盛まで入れ、嵩を減らすための操作を行うことなく重量を測定したところ３３ｇであった。これより、該食塩組成物の見かけ比重を０．３３（ｇ／ｍｌ）と算出した。同様に食塩の見かけ比重を測定したところ０．８６（ｇ／ｍｌ）であった。4 parts by weight of water was added to 80 parts by weight of sodium chloride (average particle size 0.15 mm), and the resulting mixture was sufficiently stirred to absorb moisture. 20 parts by weight of pregelatinized starch [shape: thin film. Particle size: 4 mesh (aperture 4.75 mm: JIS) pass. (Nippon Chemical Co., Ltd.)] was added with 84 parts by weight of absorbed sodium chloride, stirred, mixed, and dried by heating to obtain the salt composition of the present invention.
The salt composition was put in a graduated cylinder up to a scale of 100 ml, and the weight was measured without performing an operation for reducing the bulk. From this, the apparent specific gravity of the salt composition was calculated to be 0.33 (g / ml). Similarly, when the apparent specific gravity of salt was measured, it was 0.86 (g / ml).
調製した食塩組成物および食塩を、それぞれ３ｇ、容器中の１００ｍｌのサラダ油に加えた。添加後、サラダ油の入った容器を振り、サラダ油中に浮遊している食塩組成物および食塩の沈降の様子を目視で確認したところ、食塩は３０秒以内にほとんどが容器の底に沈降したのに対し、食塩組成物は３０秒経過後も約４割程度が浮遊状態にあった。 3 g each of the prepared salt composition and salt was added to 100 ml of salad oil in a container. After the addition, the container containing the salad oil was shaken, and when the salt composition floating in the salad oil and the state of the precipitation of the salt were visually confirmed, the salt almost settled on the bottom of the container within 30 seconds. On the other hand, about 40% of the salt composition was in a floating state even after 30 seconds.
実施例１で調製した食塩組成物１．５ｇ、およびコショウ２ｇをオリーブオイル１００ｍｌに添加し、パスタ用のオイルソースを調製する。 An oil sauce for pasta is prepared by adding 1.5 g of the salt composition prepared in Example 1 and 2 g of pepper to 100 ml of olive oil.
実施例１で調製した食塩組成物０．８ｇを市販のラー油１００ｍｌに添加し、食塩入りラー油を調製する。 0.8 g of the salt composition prepared in Example 1 is added to 100 ml of commercially available lull oil to prepare lull oil containing salt.
実施例１で調製した食塩組成物４．２ｇおよび具材（適宜）をサラダ油１００ｍｌに添加し、具材と食塩入りのドレッシングを調製する。 4.2 g of the salt composition prepared in Example 1 and ingredients (as appropriate) are added to 100 ml of salad oil to prepare a dressing containing ingredients and salt.
本発明により、ドレッシングや調理油等の液状の油中で沈降しにくい食塩組成物を提供することができる。該食塩組成物は、食塩粒子単独の場合と比較して複数の食塩粒子の塊として摂食できるため、サクッとした食感が得られ、また、少量であっても十分な塩味が感じられるとの利点も有する。 According to the present invention, it is possible to provide a salt composition that hardly settles in liquid oil such as dressing or cooking oil. The salt composition can be eaten as a lump of a plurality of salt particles as compared to the case of salt particles alone, so that a crispy texture is obtained, and even when a small amount is felt, a sufficient salty taste is felt. There are also advantages.
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