WO2018003914A1 - Solid flavoring with improved hygroscopic solidification resistance - Google Patents
Solid flavoring with improved hygroscopic solidification resistance Download PDFInfo
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- WO2018003914A1 WO2018003914A1 PCT/JP2017/023911 JP2017023911W WO2018003914A1 WO 2018003914 A1 WO2018003914 A1 WO 2018003914A1 JP 2017023911 W JP2017023911 W JP 2017023911W WO 2018003914 A1 WO2018003914 A1 WO 2018003914A1
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- 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
Definitions
- the present invention relates to a solid seasoning with improved moisture absorption and consolidation during storage.
- Solid seasonings such as powder, granules, and cubes are widely used in general households and the food industry. Due to their convenience, they are widely used in various dishes and become indispensable for the current diet. Yes.
- the solid seasoning is mainly in a state where one serving or one use amount is individually packaged, or a plurality of servings or multiple use amounts are packaged into one, or filled in one container. Is provided. In particular, the latter solid seasoning is easy to adjust the amount of use, and is convenient for delicate seasoning, so that its demand is increasing.
- the package or container is opened, and the solid seasoning After taking out and using it, it is repeated that a package or a container is sealed and the remaining solid seasoning is preserve
- the solid seasoning absorbs moisture contained in the air, resulting in a problem of moisture absorption and consolidation over time. It was.
- the solid seasoning absorbs new moisture, and its consolidation progresses, especially for powdery and granular seasonings that have a large area in contact with air, Moisture absorption was noticeable.
- Moisture absorption of solid seasonings not only causes quality deterioration in the taste and appearance, but a large lump may be formed by solidification of the solid seasonings after moisture absorption. There has been a problem that the seasoning becomes difficult to handle.
- a method of adding low-moisture granular starch having a specific particle size to a powdered food composition see Patent Document 1
- pregelatinized starch having a degree of pregelatinization of 70% or more and a water content of 12% or less A method of mixing with a powder for food (see Patent Document 2), a method of adding a soybean polysaccharide such as soybean dietary fiber to a pharmaceutical composition used as a food (see Patent Document 3), a salt as an edible fat or fatty acid
- Patent Document 4 a method of coating with monoglyceride
- a method of adding ethanol to a water-containing raw material containing a hygroscopic component, and spray drying see Patent Document 5
- Japanese Patent Laid-Open No. 10-229832 Japanese Unexamined Patent Publication No. 63-31574 JP 2000-279104 A JP 2005-185261 A JP 2009-207477 A JP 2005-270058 A
- the object of the present invention is to suppress solidification of solid seasonings due to moisture absorption without using raw materials not related to taste and without requiring a complicated production process. Furthermore, an object of the present invention is to fundamentally improve the moisture absorption and consolidation property of a solid seasoning without affecting the quality of the solid seasoning at a low cost. Another object of the present invention is to provide a solid seasoning that is less likely to cause caking and can maintain stable quality even when stored for a long period of time.
- the present invention relates to the following.
- solid seasoning according to any one of [8] to [13], wherein the solid seasoning is a solid seasoning in a form in which a plurality of servings or a plurality of usages are packaged in one or filled in one container.
- the basic cause of caking due to moisture absorption of the solid seasoning is adjusted by adjusting the content ratio of the sugar to the salt without changing the blending amount of the salt that is important for the taste. Can be resolved. Therefore, the present invention can fundamentally improve the moisture absorption and consolidation property in the solid seasoning, and can maintain the quality of the solid seasoning during storage for a long period of time.
- saccharides other than sugar can be used without limitation. Therefore, lactose can also be used as an excipient as usual, and there are few restrictions on the production method of solid seasonings.
- the seasoning Stable quality is maintained even when the package or container is opened and the seasoning is used repeatedly or when the seasoning is stored for a long period of time after opening the package or container of the seasoning Can be done.
- FIG. 6 is a graph showing changes in moisture content with time and solidification seasons of the solid seasonings of Examples 5 to 7 and the solid seasoning of Comparative Example 4 according to the present invention.
- the solid seasoning of the present invention contains 30 to 50% by weight of sugar with respect to the total amount of solid seasoning and 0 to 15 parts by weight of sugar with respect to 100 parts by weight of salt.
- solid seasoning refers to a seasoning such as powder, granule or granule, and a seasoning formed into a cube or block.
- the solid seasoning of the present invention is preferably in the form of powder or granules.
- the “condiment” refers to a food or food additive used for the purpose of seasoning cooking.
- the solid seasoning of the present invention is preferably a scent of bonito, kombu, shiitake, boiled, chicken, beef and the like for soups and soups used in various dishes such as Japanese cuisine, Western cuisine, Chinese cuisine, etc. It is provided as a flavor seasoning that imparts a taste, or as a soup or soup that can be used in various dishes simply by dissolving in water.
- the salt contained in the solid seasoning of the present invention is important for imparting a salty taste to dishes.
- “Salt” in the present invention is an edible salt that normally contains 97% by weight or more of sodium chloride per dry weight and satisfies Codex standards (international food standards).
- the salt contained in the solid seasoning of the present invention refers to salt present in a crystalline state in the solid seasoning.
- the shape and size of the salt crystals are not particularly limited, but those that are regular hexahedrons with a side length of about 0.2 mm to 0.75 mm, which are commonly used in “edible salt”, are preferably used.
- the salt is contained in an amount of 30 to 50% by weight, preferably 35 to 45% by weight, based on the total amount of the solid seasoning.
- the solid seasoning of the present invention contains 0 to 15 parts by weight of sugar with respect to 100 parts by weight of salt.
- the sugar content is within the above range with respect to the salt, the moisture absorption of the solid seasoning is favorably suppressed.
- it is preferable that 5 parts by weight or more of sugar is contained with respect to 100 parts by weight of sodium chloride.
- the sugar content is more preferably 10 to 15 parts by weight with respect to 100 parts by weight of the salt.
- the sugar contained in the solid seasoning of the present invention is a sugar crystal having sweetness.
- any of sugar cane, sugar beet, sugar maple, sugar beet, sweet sorghum and the like can be used without particular limitation.
- generated by the normal manufacturing method from the said raw material can be used, and the thing of a various crystal state is used.
- the sugar containing saccharide include brown sugar, white sugar, cana sword (red sugar), Wasanbon, sorghum sugar, maple sugar and the like.
- arachis sugar for example, white disaccharide, medium disaccharide, granulated sugar, etc.
- car sugar for example, white saccharose, etc.
- processed sugars produced from the raw sugar for example, sugar cubes, icing sugar, powdered sugar, granular sugars, etc.
- refined saccharide containing sucrose as a main component, white sugar, and granulated sugar with good crystal handling properties are preferably used, and granulated sugar is more preferably used.
- the sugar contained in the solid seasoning of the present invention refers to sugar existing in a crystalline state in the solid seasoning.
- the solid seasoning of the present invention can further contain general nutritional components and taste components other than salt and sugar within the range not impairing the characteristics of the present invention.
- nutrients and taste ingredients include carbohydrates, lipids, proteins and other nutrients, various extracts that serve as nutrient sources, nutrient enhancers, foods and food additives used for seasoning, and the like. It is done.
- sugars other than sugar for example, glucose, fructose, lactose, dextrin, starch, etc.
- edible oils and fats for example, edible safflower oil, edible grape oil, edible soybean oil, edible sunflower oil, edible corn oil, Edible cottonseed oil, edible sesame oil, edible rapeseed oil, edible rice oil, edible vegetable oils such as edible peanut oil, edible olive oil, edible animal fats such as het and lard, etc., vegetables (eg carrots, onions, celery, cabbage, cabbage, etc.) ) Powder and their extracts, seaweed (eg, kombu, seaweed, etc.) powder and their extracts, mushroom (eg, matsutake, shiitake, shimeji etc.) powder and their extracts, seafood (eg, bonito, mackerel) , Horse mackerel, sardines, shrimp, scallops, oysters etc.) and their extracts, livestock meat (eg beef Pork, powders and
- sweeteners eg, aspartame, disodium glycyrrhizinate, saccharin, etc.
- acidulants eg, citric acid, succinic acid, acetic acid, sodium acetate, malic acid, etc.
- bitters eg, , Caffeine, naringin, extract of sagebrush, etc.
- spices for example, oregano, pepper, sage, thyme, rosemary, garlic, laurel, clove, etc.
- the solid seasonings of the present invention include sugars other than sugar, edible fats and oils, various extracts, protein hydrolysates, soy sauce, umami seasonings, sour seasonings, and salt from sugar and sugar. It is preferable to include one or more selected from the group consisting of spices.
- saccharides other than sugar are preferably used for supplementing the sweetness exhibited by solid seasonings, and are also preferably used as excipients, binders and the like as described later.
- the solid seasoning of the present invention can contain various extracts and soy sauce even in a liquid state.
- One or more selected from the group consisting of sugars other than sugar, edible fats and oils, various extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants, and spices are used as their total content. It is preferable to contain 42.5% to 70% by weight, more preferably 50% to 70% by weight, based on the total amount of the shape seasoning.
- the solid seasoning of the present invention may be added to general food additives such as excipients (lactose, starch, D-mannitol, etc.), binders (pregelatinized starch, carboxymethylcellulose, Hydroxypropylcellulose, shellac, agar, gelatin, etc.), disintegrant (crystalline cellulose, dextrin, etc.), lubricant (talc, liquid paraffin, etc.), emulsifier (glycerin fatty acid ester, sucrose fatty acid ester, etc.), thickening stabilizer (Gum arabic, guar gum, xanthan gum, etc.), antioxidants (mixed vitamin E, sodium erythorbate, etc.), preservatives (sodium benzoate, sorbic acid, etc.), coloring agents (Kuchinashi yellow, red 2, etc.), flavoring (Orange, apple, rose, lavender and other natural flavors, anisaldehyde, geraniol, Diphosphate, l-menthol
- the solid seasoning of the present invention can be produced according to a normal food production method by adding the above-mentioned nutritional ingredients and taste ingredients or general food additives to salt and sugar as necessary.
- additives such as excipients may be added to salt, sugar, nutritional ingredients and flavoring ingredients, mixed and homogenized, and pulverized and sized as necessary to form powdery seasonings.
- a binder is added to salt, sugar, nutritional ingredients and flavoring ingredients as necessary, and the mixture is granulated by a general granulation method such as stirring granulation, extrusion granulation or fluidized bed granulation.
- a granular seasoning can be obtained.
- a powdery or granular seasoning can be formed by compression molding, extrusion molding, or the like to obtain a seasoning such as a cube or block.
- the solid seasoning of the present invention is more suitable in the form of a powder or granule in which caking due to moisture absorption is more problematic because the solid seasoning is well suppressed due to moisture absorption by the present invention.
- the particle size of the powdery solid seasoning of the present invention is usually about 0.1 mm to 0.3 mm.
- the particle size of the granular solid seasoning of the present invention is usually about 0.5 mm to 3 mm, preferably about 0.8 mm to 2 mm. Note that the particle size of the solid seasoning is usually measured by a sieving method.
- JIS Japanese Industrial Standard
- AS200 manufactured by Lecce
- the opening is 3.35 mm, 2.36 mm, 1
- the conditions are 2 mm amplitude and 2 minutes shaking.
- the solid seasoning of the present invention can be used for one serving or a single use of paper (fine paper, kraft paper, glassine paper, etc.), plastic film (polyethylene, polypropylene, polyethylene terephthalate, nylon, polyvinylidene chloride, etc.) These aluminum vapor-deposited films, laminated films, etc.) are individually packaged, and a plurality of individually packaged solid seasonings are further packaged in a package such as paper or bag, or a box, plastic bottle, bottle, can, You may store and provide in containers, such as a pouch.
- a plurality of servings or a plurality of use amounts may be provided by being packaged in a single package such as a bag or filled in a single container such as a plastic bottle, a bottle, a can, or a pouch.
- the package or container for packaging or filling the solid seasoning of the present invention may be capable of resealing after opening a rail fastener, a bag with a seal, a container with a packing, a pouch with a zipper, etc.
- this invention is not limited to the said embodiment, Of course, it can be used with the packaging container form diversified within the scope of the present invention.
- the compounding quantity of sugar is restrict
- the moisture absorption rate of the solid seasoning is greatly delayed, making it difficult to consolidate.
- the solid seasoning of the present invention hardly absorbs moisture even when exposed to the air, and does not easily cause caking. Therefore, solid seasonings in the form of individually packaged servings for one serving or one time, and solid ingredients in the form of packaging for multiple servings or multiple servings in one package or filled in one container. In any of the shape seasonings, moisture absorption and consolidation of the solid seasonings are well suppressed.
- the solid seasoning is repeatedly used multiple times. Even when the solid seasoning is used once and then stored for a long period of time, moisture absorption and consolidation of the solid seasoning are well suppressed. Moreover, even if it is a case where the package body and container which cannot be resealed after opening are used, a solid seasoning can be preserve
- the present invention also provides a method for producing a solid seasoning with improved moisture absorption and consolidation (hereinafter, also referred to as “production method of the present invention” in the present specification).
- the production method of the present invention includes a step of containing 30 to 50% by weight of salt with respect to the total amount of the solid seasoning and 0 to 15 parts by weight of sugar with respect to 100 parts by weight of the salt.
- the sugar content is preferably 5 to 15 parts by weight, more preferably 10 to 15 parts by weight, based on 100 parts by weight of sodium chloride.
- the “solid seasoning”, “salt” and “sugar” in the production method of the present invention are as described above, and the salt and sugar refer to those present in a crystalline state in the solid seasoning. .
- the production method of the present invention further includes a step of containing a nutrient component, a taste component, and a general food additive.
- the nutritional component, taste component, and food additive are as described above.
- it is selected from the group consisting of sugars other than sugar, edible fats and oils, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices as nutritional and taste ingredients. It is preferable to contain 1 type (s) or 2 or more types.
- saccharides other than sugar from a viewpoint of supplementing the sweetness which a solid seasoning exhibits, and contributing to formulation stability, and it is further more preferable to contain lactose.
- the manufacturing method of this invention includes the process of grind
- the form, particle size, and the like of the solid seasoning with improved moisture absorption and consolidation properties produced by the production method of the present invention are as described above.
- the production method of the present invention includes a step of individually packaging a single seasoning or one-time-use amount of solid seasoning and then packaging with one package, or storing in one container, or a plurality of servings. Or the process of packaging the solid seasoning of the usage-amount of multiple times with one package body, or filling in one container is included.
- the present invention provides a method for suppressing moisture absorption and consolidation of a solid seasoning (hereinafter also referred to as “method of the present invention” in the present specification).
- the method of the present invention includes a solid seasoning containing 30% to 50% by weight of salt, wherein the sugar content is 0 to 15 parts by weight with respect to 100 parts by weight of salt.
- the “solid seasoning”, “salt” and “sugar” in the method of the present invention are as described above.
- the sugar content in the method of the present invention is preferably 5 to 15 parts by weight, more preferably 10 to 15 parts by weight with respect to 100 parts by weight of sodium chloride.
- the above-described nutritional component, taste component, and general food additive may be added to the solid seasoning.
- the method of the present invention is preferably further selected from the group consisting of sugars other than sugar, edible fats and oils, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices. Adding one or two or more thereof.
- the method of the present invention is more preferably a nutritional component and a taste.
- It includes adding a saccharide other than sugar as a component, and more preferably, adding lactose as a saccharide other than sugar.
- the method of the present invention includes adding liquid components such as extract and soy sauce, it is added in the state of being contained in them, and in the solid seasoning, the salt or sugar that will be present in the crystalline state The content is taken into account when calculating the content of the salt and the sugar content ratio with respect to 100 parts by weight of the salt.
- the shape, particle size, and production method of the solid seasoning in the method of the present invention are as described above.
- the solid seasoning in the method of the present invention is individually packaged for one serving or one use amount, and a plurality of individually packaged solid seasonings are further packaged in one package.
- it can be provided in a form housed in one container, or in a form in which a plurality of servings or a plurality of usages are packaged in one package or filled in one container.
- the moisture absorption rate of the solid seasoning can be significantly delayed, and solidification due to moisture absorption of the solid seasoning can be satisfactorily suppressed. Therefore, the method of the present invention is a solid seasoning in a form in which one serving or one use amount is individually packaged, and a plurality of servings or a plurality of use amounts are packaged in one package, or a single package. It is applied well in any of the solid seasonings in the form filled in one container, but multiple servings or multiple usages are packaged in one package or filled in one container It is more preferably applied in the form of a solid seasoning.
- Table 1 shows the results of measurement of critical relative humidity (CRH) for salt, granulated sugar, and lactose, which are raw materials generally used for solid seasonings.
- the soluble powder raw material has a high relative humidity (RH) during storage and reaches deliquescence when CRH is reached, and solidification occurs in some cases.
- the CRH was measured by obtaining an adsorption isotherm using a water activity measurement system AW-Pro (manufactured by Rotronic) and judging from the Aw value at the time of deliquescence.
- Example 1 CRH is measured for sodium chloride (manufactured by Nihonkaikai Co., Ltd.) having a sodium chloride concentration of 99.0 wt% or more.
- CRH is measured.
- CRH was measured for granulated sugar.
- Examples 5 to 7 and Comparative Example 4 Solid seasonings In the content shown in Table 2, salt, granulated sugar, lactose and other raw materials were mixed, granulated by extrusion granulation, and granulated. A seasoning was prepared. Other ingredients include soy sauce, extract (mixture of livestock meat extract, vegetable extract and yeast extract), spice (garlic, pepper, laurel and clove) and umami seasoning (sodium L-glutamate, disodium inosinate and succinate). Acid disodium) was used in a weight ratio of 1: 4: 3: 23. The salt content in other raw materials was about 0.2% by weight based on the seasoning.
- the content of granulated sugar in each seasoning of Examples 5 and 6 is 14.6 parts by weight and 7.3 parts by weight, respectively, with respect to 100 parts by weight of sodium chloride, and the seasoning of Example 7 contains granulated sugar. do not do.
- the content of granulated sugar in the seasoning of Comparative Example 4 is 34.0 parts by weight with respect to 100 parts by weight of sodium chloride.
- the state of each seasoning was observed over time, and the time taken to solidify was defined as the consolidation time. Whether or not the caulking has been achieved can be determined by VORTEX-GENIE2 (manufactured by Scientific Industries) even if each seasoning weighed in the weighing bottle is given vibration (scale 5 for 10 seconds). More than half of the seasonings were observed to adhere, and even when the weighing bottle was shaken, the condiment of the seasonings remained and did not become smooth.
- the measurement results of the setting time are also shown in Table 2.
- FIG. 1 shows the change over time in the moisture content of each seasoning, and the time when consolidation has been reached is indicated by “ ⁇ ” in the figure.
- the sugar content in the solid seasoning is 0 to 100 parts by weight of salt contained in the solid seasoning. It became clear that it was necessary to use 15 parts by weight.
- the present invention can provide a solid seasoning in which caking due to moisture absorption is well suppressed and storage stability is excellent.
- the solid seasoning of the present invention is in a form in which one serving or one use amount is individually packaged, or in a form in which a plurality of servings or multiple use amounts are packaged in one or filled in one container. Can be provided. Even when provided in any of the above forms, solidification due to moisture absorption of the solid seasoning is satisfactorily suppressed.
- the solid seasoning in a form in which a plurality of servings or multiple usages are packaged in one or filled in one container, the solid seasoning was used multiple times after opening the package or container In some cases, even when the package or container is opened and the solid seasoning is used once and then stored for a long period of time, caking due to moisture absorption is well suppressed.
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Abstract
Description
固形状調味料は、主として、1食分もしくは1回の使用量が個包装された状態、または、複数食分もしくは複数回の使用量が一つに包装され、もしくは一つの容器に充填された状態で提供されている。特に、後者の固形状調味料は、使用量の調整が容易で、微妙な調味に便利であることから、その需要が高まっている。 Solid seasonings such as powder, granules, and cubes are widely used in general households and the food industry. Due to their convenience, they are widely used in various dishes and become indispensable for the current diet. Yes.
The solid seasoning is mainly in a state where one serving or one use amount is individually packaged, or a plurality of servings or multiple use amounts are packaged into one, or filled in one container. Is provided. In particular, the latter solid seasoning is easy to adjust the amount of use, and is convenient for delicate seasoning, so that its demand is increasing.
しかしながら、これらの手法によっては、吸湿性が改善されたとしても吸湿に至る時間が遅くなるだけであり、根本的な吸湿性の改善には至らなかった。またこれらの手法は、呈味に関連せず、通常の調味料には不要である原料を添加する必要があるため、原料コストの上昇を招き、さらに、複雑な製造工程の実施を要する場合には、その工程により製造コストが上昇してしまうといった課題があった。 Various techniques have been studied so far to impart moisture absorption resistance to hygroscopic substances such as powdered food compositions and powders. For example, a method of adding low-moisture granular starch having a specific particle size to a powdered food composition (see Patent Document 1), pregelatinized starch having a degree of pregelatinization of 70% or more and a water content of 12% or less A method of mixing with a powder for food (see Patent Document 2), a method of adding a soybean polysaccharide such as soybean dietary fiber to a pharmaceutical composition used as a food (see Patent Document 3), a salt as an edible fat or fatty acid A method of coating with monoglyceride (see Patent Document 4), a method of adding ethanol to a water-containing raw material containing a hygroscopic component, and spray drying (see Patent Document 5) are known.
However, depending on these methods, even if the hygroscopicity is improved, the time until the moisture absorption is only delayed, and the fundamental hygroscopicity is not improved. In addition, these methods are not related to taste, and it is necessary to add raw materials that are not necessary for normal seasonings, leading to an increase in raw material costs and when complicated manufacturing processes are required. However, there is a problem that the manufacturing cost increases due to the process.
しかしながら、この手法は、全ての糖類についてその使用を厳しく制限するものであり、調味料の呈味に関する組成上のアプローチのみならず、その物性に関する組成上のアプローチ手法をも狭く限定してしまうという課題があった。特に、粉末状の調味料において賦形剤として汎用される乳糖の使用を制限することは、粉末状調味料の製法の自由度や製品安定性等に非常に大きな影響を及ぼし、従来通りに乳糖を賦形剤として使用できる方法が強く求められていた。 In addition, there is known a technique (see Patent Document 6) that suppresses caking due to moisture absorption by setting the amount of saccharide to 0 to 5% by weight in a flavor seasoning filled in a shake-out container.
However, this technique severely restricts the use of all saccharides, and it limits not only the compositional approach related to the taste of seasonings but also the compositional approach related to its physical properties. There was a problem. In particular, restricting the use of lactose, which is widely used as an excipient in powdered seasonings, has a very large impact on the degree of freedom in the production of powdered seasonings and product stability, and lactose as usual. There has been a strong demand for a method that can be used as an excipient.
[1]食塩を固形状調味料の全量に対して30重量%~50重量%と、食塩100重量部に対して0~15重量部の砂糖を含有する、固形状調味料。
[2]砂糖の含有量が食塩100重量部に対して5重量部~15重量部である、[1]に記載の固形状調味料。
[3]砂糖がグラニュー糖である、[1]または[2]に記載の固形状調味料。
[4]砂糖以外の糖類、食用油脂、エキス、タンパク質加水分解物、しょうゆ、うま味調味料、酸味料および香辛料からなる群より選択される1種または2種以上を含有する、[1]~[3]のいずれかに記載の固形状調味料。
[5]砂糖以外の糖類が乳糖である、[4]に記載の固形状調味料。
[6]粉末状または顆粒状である、[1]~[5]のいずれかに記載の固形状調味料。
[7]複数食分または複数回の使用量が、一つに包装されまたは一つの容器に充填されている、[1]~[6]のいずれかに記載の固形状調味料。
[8]食塩を固形状調味料の全量に対して30重量%~50重量%含有する固形状調味料において、砂糖の含有量を、食塩100重量部に対して0~15重量部とすることを含む、固形状調味料の吸湿および固結を抑制する方法。
[9]砂糖の含有量を、食塩100重量部に対して5重量部~15重量部とする、[8]に記載の方法。
[10]砂糖がグラニュー糖である、[8]または[9]に記載の方法。
[11]砂糖以外の糖類、食用油脂、エキス、タンパク質加水分解物、しょうゆ、うま味調味料、酸味料および香辛料からなる群より選択される1種または2種以上を添加することを含む、[8]~[10]のいずれかに記載の方法。
[12]砂糖以外の糖類が乳糖である、[11]に記載の方法。
[13]固形状調味料が粉末状または顆粒状である、[8]~[12]のいずれかに記載の方法。
[14]固形状調味料が、複数食分または複数回の使用量が一つに包装されまたは一つの容器に充填された形態の固形状調味料である、[8]~[13]のいずれかに記載の方法。 That is, the present invention relates to the following.
[1] A solid seasoning containing 30 to 50% by weight of sugar based on the total amount of solid seasoning and 0 to 15 parts by weight of sugar based on 100 parts by weight of salt.
[2] The solid seasoning according to [1], wherein the sugar content is 5 to 15 parts by weight with respect to 100 parts by weight of sodium chloride.
[3] The solid seasoning according to [1] or [2], wherein the sugar is granulated sugar.
[4] Contains one or more selected from the group consisting of sugars other than sugar, edible fats and oils, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices, [1] to [ 3] The solid seasoning according to any one of the above.
[5] The solid seasoning according to [4], wherein the saccharide other than sugar is lactose.
[6] The solid seasoning according to any one of [1] to [5], which is powdery or granular.
[7] The solid seasoning according to any one of [1] to [6], wherein a plurality of servings or a plurality of usages are packaged in one or filled in one container.
[8] In a solid seasoning containing 30% to 50% by weight of salt with respect to the total amount of the solid seasoning, the sugar content should be 0 to 15 parts by weight with respect to 100 parts by weight of salt. A method for suppressing moisture absorption and consolidation of solid seasonings.
[9] The method according to [8], wherein the sugar content is 5 to 15 parts by weight per 100 parts by weight of sodium chloride.
[10] The method according to [8] or [9], wherein the sugar is granulated sugar.
[11] including addition of one or more selected from the group consisting of sugars other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices, [8 ] To [10].
[12] The method according to [11], wherein the saccharide other than sugar is lactose.
[13] The method according to any one of [8] to [12], wherein the solid seasoning is in the form of powder or granules.
[14] The solid seasoning according to any one of [8] to [13], wherein the solid seasoning is a solid seasoning in a form in which a plurality of servings or a plurality of usages are packaged in one or filled in one container. The method described in 1.
また本発明においては、砂糖以外の糖類は制限されることなく使用することが可能である。それゆえ、乳糖も従来通り賦形剤として使用することができ、固形状調味料の製法における制限が少ない。
さらに、本発明により、吸湿による固結が抑制される結果、特に、複数食分または複数回の使用量が、一つに包装されまたは一つの容器に充填された固形状調味料において、該調味料の包装体または容器が開封され、該調味料が繰り返し使用された場合、または該調味料の包装体または容器の開封後に、該調味料が長期間保存された場合においても、安定した品質が維持され得る。 In the present invention, the basic cause of caking due to moisture absorption of the solid seasoning is adjusted by adjusting the content ratio of the sugar to the salt without changing the blending amount of the salt that is important for the taste. Can be resolved. Therefore, the present invention can fundamentally improve the moisture absorption and consolidation property in the solid seasoning, and can maintain the quality of the solid seasoning during storage for a long period of time.
In the present invention, saccharides other than sugar can be used without limitation. Therefore, lactose can also be used as an excipient as usual, and there are few restrictions on the production method of solid seasonings.
Furthermore, as a result of the suppression of caking due to moisture absorption according to the present invention, in particular, in a solid seasoning in which multiple servings or multiple usages are packaged in one or filled in one container, the seasoning Stable quality is maintained even when the package or container is opened and the seasoning is used repeatedly or when the seasoning is stored for a long period of time after opening the package or container of the seasoning Can be done.
なお、調味における使用性や効率の観点からは、本発明の固形状調味料は、粉末状または顆粒状であることが好ましい。
また、本明細書において「調味料」とは、料理に対して味付けをする目的で使用される食品または食品添加物をいう。
本発明の固形状調味料は、好ましくは、和風料理、洋風料理、中華風料理等の各種料理に使用する汁やスープに対して、鰹節、コンブ、シイタケ、煮干、鶏肉、牛肉等の香りおよび味を付与する風味調味料、または、水等に溶かすだけで、各種料理における汁やスープとして使用できるものとして、提供される。 In the present specification, the term “solid seasoning” refers to a seasoning such as powder, granule or granule, and a seasoning formed into a cube or block.
In addition, from the viewpoint of usability and efficiency in seasoning, the solid seasoning of the present invention is preferably in the form of powder or granules.
In the present specification, the “condiment” refers to a food or food additive used for the purpose of seasoning cooking.
The solid seasoning of the present invention is preferably a scent of bonito, kombu, shiitake, boiled, chicken, beef and the like for soups and soups used in various dishes such as Japanese cuisine, Western cuisine, Chinese cuisine, etc. It is provided as a flavor seasoning that imparts a taste, or as a soup or soup that can be used in various dishes simply by dissolving in water.
本発明の固形状調味料に含有される食塩とは、固形状調味料において、結晶状態で存在する食塩をいう。食塩の結晶の形状および大きさは特に限定されないが、一般的に用いられる「食用塩」に見られる、一辺の長さが0.2mm~0.75mm程度の正六面体であるものが好ましく用いられる。
本発明の固形状調味料において、食塩は、固形状調味料の全量に対し30重量%~50重量%含有され、好ましくは35重量%~45重量%含有される。 The salt contained in the solid seasoning of the present invention is important for imparting a salty taste to dishes. “Salt” in the present invention is an edible salt that normally contains 97% by weight or more of sodium chloride per dry weight and satisfies Codex standards (international food standards).
The salt contained in the solid seasoning of the present invention refers to salt present in a crystalline state in the solid seasoning. The shape and size of the salt crystals are not particularly limited, but those that are regular hexahedrons with a side length of about 0.2 mm to 0.75 mm, which are commonly used in “edible salt”, are preferably used. .
In the solid seasoning of the present invention, the salt is contained in an amount of 30 to 50% by weight, preferably 35 to 45% by weight, based on the total amount of the solid seasoning.
本発明において、砂糖としては、サトウキビ、テンサイ、サトウカエデ、オウギヤシ、スイートソルガム等のいずれを原料とするものでも、特に制限なく用いることができる。
また、本発明においては、上記原料から通常の製造方法によって生成される含蜜糖および分蜜糖のいずれも用いることができ、種々の結晶状態のものが用いられる。
含蜜糖としては、たとえば、黒砂糖、白下糖、カナソード(赤砂糖)、和三盆、ソルガム糖、メープルシュガー等が挙げられる。分蜜糖としては、結晶が大きく乾いてさらさらしているザラメ糖(たとえば、白双糖、中双糖、グラニュー糖等)、結晶が小さくしっとりとした手触りのある車糖(たとえば、上白糖、三温糖等)、ザラメ糖を原料として製造される加工糖(たとえば、角砂糖、氷砂糖、粉砂糖、顆粒状糖等)等が挙げられる。
本発明の目的には、ショ糖を主成分として含有する精製糖である上白糖や、結晶の取扱い性が良好なグラニュー糖が好ましく用いられ、グラニュー糖がより好ましく用いられる。
なお、本発明の固形状調味料に含有される砂糖とは、固形状調味料において、結晶状態で存在する砂糖をいう。 The sugar contained in the solid seasoning of the present invention is a sugar crystal having sweetness.
In the present invention, as sugar, any of sugar cane, sugar beet, sugar maple, sugar beet, sweet sorghum and the like can be used without particular limitation.
Moreover, in this invention, both a honey-sugar and a honey-sugar produced | generated by the normal manufacturing method from the said raw material can be used, and the thing of a various crystal state is used.
Examples of the sugar containing saccharide include brown sugar, white sugar, cana sword (red sugar), Wasanbon, sorghum sugar, maple sugar and the like. As honey sugar, arachis sugar (for example, white disaccharide, medium disaccharide, granulated sugar, etc.) that is dry and dry with crystals, car sugar (for example, white saccharose, etc.) that has small and moist touch. 3 warm sugar, etc.), processed sugars produced from the raw sugar (for example, sugar cubes, icing sugar, powdered sugar, granular sugars, etc.).
For the purpose of the present invention, refined saccharide containing sucrose as a main component, white sugar, and granulated sugar with good crystal handling properties are preferably used, and granulated sugar is more preferably used.
In addition, the sugar contained in the solid seasoning of the present invention refers to sugar existing in a crystalline state in the solid seasoning.
かかる栄養成分および呈味成分としては、炭水化物、脂質、タンパク質をはじめとする栄養素、栄養素の供給源となる各種エキス類、栄養強化剤、調味のために使用される食品および食品添加物等が挙げられる。 The solid seasoning of the present invention can further contain general nutritional components and taste components other than salt and sugar within the range not impairing the characteristics of the present invention.
Examples of such nutrients and taste ingredients include carbohydrates, lipids, proteins and other nutrients, various extracts that serve as nutrient sources, nutrient enhancers, foods and food additives used for seasoning, and the like. It is done.
なお、本発明の固形状調味料には、各種エキスやしょうゆ等は、液体の状態でも含有させることができる。
砂糖以外の糖類、食用油脂、各種エキス、タンパク質加水分解物、しょうゆ、うま味調味料、酸味料および香辛料からなる群より選択される1種または2種以上は、それらの総含有量にして、固形状調味料の全量に対し、42.5重量%~70重量%含有させることが好ましく、50重量%~70重量%含有させることがより好ましい。 From the viewpoint of taste and nutrition, the solid seasonings of the present invention include sugars other than sugar, edible fats and oils, various extracts, protein hydrolysates, soy sauce, umami seasonings, sour seasonings, and salt from sugar and sugar. It is preferable to include one or more selected from the group consisting of spices. In particular, saccharides other than sugar are preferably used for supplementing the sweetness exhibited by solid seasonings, and are also preferably used as excipients, binders and the like as described later.
The solid seasoning of the present invention can contain various extracts and soy sauce even in a liquid state.
One or more selected from the group consisting of sugars other than sugar, edible fats and oils, various extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants, and spices are used as their total content. It is preferable to contain 42.5% to 70% by weight, more preferably 50% to 70% by weight, based on the total amount of the shape seasoning.
たとえば、食塩、砂糖、栄養成分および呈味成分に、賦形剤等の添加剤を加え、混和して均一とし、必要に応じて粉砕、整粒して、粉末状の調味料とすることができる。
また、食塩、砂糖、栄養成分および呈味成分に、必要に応じて結合剤を加えて混合し、撹拌造粒、押出造粒、流動層造粒等の一般的な造粒方法により造粒して、顆粒状の調味料とすることができる。
さらに、粉末状または顆粒状の調味料を、圧縮成形、押出成形等により成形し、キューブ状、ブロック状等の調味料とすることができる。 The solid seasoning of the present invention can be produced according to a normal food production method by adding the above-mentioned nutritional ingredients and taste ingredients or general food additives to salt and sugar as necessary. it can.
For example, additives such as excipients may be added to salt, sugar, nutritional ingredients and flavoring ingredients, mixed and homogenized, and pulverized and sized as necessary to form powdery seasonings. it can.
In addition, a binder is added to salt, sugar, nutritional ingredients and flavoring ingredients as necessary, and the mixture is granulated by a general granulation method such as stirring granulation, extrusion granulation or fluidized bed granulation. Thus, a granular seasoning can be obtained.
Furthermore, a powdery or granular seasoning can be formed by compression molding, extrusion molding, or the like to obtain a seasoning such as a cube or block.
本発明の粉末状の固形状調味料の粒度は、通常約0.1mm~0.3mmである。
また、本発明の顆粒状の固形状調味料の粒度は、通常約0.5mm~3mmであり、好ましくは約0.8mm~2mmである。
なお、固形状調味料の上記粒度は、通常、ふるい分け法により測定される。ふるい分け法による測定は、たとえば、日本工業規格(JIS) Z 8815-1994を参照して、電磁式振とう機AS200(レッチェ社製)を使用し、目開きが3.35mm、2.36mm、1.70mm、1.40mm、0.85mmおよび0.50mmのふるいを用いて、振幅2mm、2分間振とうの条件で行う。 The solid seasoning of the present invention is more suitable in the form of a powder or granule in which caking due to moisture absorption is more problematic because the solid seasoning is well suppressed due to moisture absorption by the present invention. Can be provided.
The particle size of the powdery solid seasoning of the present invention is usually about 0.1 mm to 0.3 mm.
The particle size of the granular solid seasoning of the present invention is usually about 0.5 mm to 3 mm, preferably about 0.8 mm to 2 mm.
Note that the particle size of the solid seasoning is usually measured by a sieving method. For the measurement by the sieving method, for example, referring to Japanese Industrial Standard (JIS) Z 8815-1994, an electromagnetic shaker AS200 (manufactured by Lecce) is used, and the opening is 3.35 mm, 2.36 mm, 1 Using a 70 mm, 1.40 mm, 0.85 mm and 0.50 mm sieve, the conditions are 2 mm amplitude and 2 minutes shaking.
本発明の固形状調味料を包装または充填する包装体または容器は、レールファスナー、シール等の付いた袋、パッキング付容器、ジッパー付きパウチ等の開封後に再密封が可能なものであってもよいが、開封後に再密封できない包装体または容器であっても、問題なく用いることができる。
なお、本発明は上記実施形態に限定されるものではなく、本発明の範囲内において、多様化する包装容器形態にて使用され得ることは勿論である。 The solid seasoning of the present invention can be used for one serving or a single use of paper (fine paper, kraft paper, glassine paper, etc.), plastic film (polyethylene, polypropylene, polyethylene terephthalate, nylon, polyvinylidene chloride, etc.) These aluminum vapor-deposited films, laminated films, etc.) are individually packaged, and a plurality of individually packaged solid seasonings are further packaged in a package such as paper or bag, or a box, plastic bottle, bottle, can, You may store and provide in containers, such as a pouch. Alternatively, a plurality of servings or a plurality of use amounts may be provided by being packaged in a single package such as a bag or filled in a single container such as a plastic bottle, a bottle, a can, or a pouch.
The package or container for packaging or filling the solid seasoning of the present invention may be capable of resealing after opening a rail fastener, a bag with a seal, a container with a packing, a pouch with a zipper, etc. However, even a package or container that cannot be resealed after opening can be used without problems.
In addition, this invention is not limited to the said embodiment, Of course, it can be used with the packaging container form diversified within the scope of the present invention.
本発明の固形状調味料は、空気中にさらされた場合においても吸湿し難く、固結が生じにくい。
それゆえ、1食分もしくは1回の使用量が個包装された形態の固形状調味料、および、複数食分もしくは複数回の使用量が一つに包装されもしくは一つの容器に充填された形態の固形状調味料のいずれにおいても、固形状調味料の吸湿および固結が良好に抑制される。特に、複数食分もしくは複数回の使用量が一つに包装されもしくは一つの容器に充填された形態の固形状調味料において、包装体や容器が開封された後固形状調味料が複数回繰り返し使用された場合や、固形状調味料が1回使用された後、長期間保存された場合にも、固形状調味料の吸湿および固結が良好に抑制される。
また、開封後に再密封することができない包装体や容器を用いた場合であっても、固形状調味料を良好に保存することができる。
さらに、本発明の固形状調味料においては、賦形剤として乳糖を使用することが制限されないため、従来通りの製造方法により固形状調味料を製造することが可能である。 As above-mentioned, in the solid seasoning of this invention, the compounding quantity of sugar is restrict | limited to 15 weight part or less with respect to 100 weight part of salt. As a result, the moisture absorption rate of the solid seasoning is greatly delayed, making it difficult to consolidate.
The solid seasoning of the present invention hardly absorbs moisture even when exposed to the air, and does not easily cause caking.
Therefore, solid seasonings in the form of individually packaged servings for one serving or one time, and solid ingredients in the form of packaging for multiple servings or multiple servings in one package or filled in one container. In any of the shape seasonings, moisture absorption and consolidation of the solid seasonings are well suppressed. Especially for solid seasonings in which multiple servings or multiple usages are packaged in one or filled into a single container, after the package or container is opened, the solid seasoning is repeatedly used multiple times. Even when the solid seasoning is used once and then stored for a long period of time, moisture absorption and consolidation of the solid seasoning are well suppressed.
Moreover, even if it is a case where the package body and container which cannot be resealed after opening are used, a solid seasoning can be preserve | saved favorably.
Furthermore, in the solid seasoning of the present invention, since the use of lactose as an excipient is not limited, the solid seasoning can be produced by a conventional production method.
本発明の製造方法は、固形状調味料の全量に対し30重量%~50重量%の食塩と、前記食塩100重量部に対し、0~15重量部の砂糖を含有させる工程を含む。
本発明の製造方法において、砂糖の含有量は、食塩100重量部に対し、5重量部~15重量部とすることが好ましく、10重量部~15重量部とすることがより好ましい。
なお、本発明の製造方法における「固形状調味料」、「食塩」および「砂糖」については、上記した通りであり、食塩および砂糖は、固形状調味料において、結晶状態で存在するものをいう。 The present invention also provides a method for producing a solid seasoning with improved moisture absorption and consolidation (hereinafter, also referred to as “production method of the present invention” in the present specification).
The production method of the present invention includes a step of containing 30 to 50% by weight of salt with respect to the total amount of the solid seasoning and 0 to 15 parts by weight of sugar with respect to 100 parts by weight of the salt.
In the production method of the present invention, the sugar content is preferably 5 to 15 parts by weight, more preferably 10 to 15 parts by weight, based on 100 parts by weight of sodium chloride.
The “solid seasoning”, “salt” and “sugar” in the production method of the present invention are as described above, and the salt and sugar refer to those present in a crystalline state in the solid seasoning. .
栄養成分や呈味成分、食品用添加剤については、上記した通りである。
なお、味および栄養学的見地から、栄養成分や呈味成分として、砂糖以外の糖類、食用油脂、エキス、タンパク質加水分解物、しょうゆ、うま味調味料、酸味料および香辛料からなる群より選択される1種または2種以上を含有させることが好ましい。
また、固形状調味料の呈する甘味を補い、製剤安定性に寄与するという観点から、砂糖以外の糖類を含有させることが好ましく、乳糖を含有させることがさらに好ましい。 The production method of the present invention further includes a step of containing a nutrient component, a taste component, and a general food additive.
The nutritional component, taste component, and food additive are as described above.
In addition, from a taste and nutritional point of view, it is selected from the group consisting of sugars other than sugar, edible fats and oils, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices as nutritional and taste ingredients. It is preferable to contain 1 type (s) or 2 or more types.
Moreover, it is preferable to contain saccharides other than sugar from a viewpoint of supplementing the sweetness which a solid seasoning exhibits, and contributing to formulation stability, and it is further more preferable to contain lactose.
本発明の製造方法により製造される耐吸湿固結性の改善された固形状調味料の形態、粒度等については、上記した通りである。 Furthermore, the manufacturing method of this invention includes the process of grind | pulverizing, sizing or granulating the said mixture containing salt and sugar, or shape | molding in a desired form.
The form, particle size, and the like of the solid seasoning with improved moisture absorption and consolidation properties produced by the production method of the present invention are as described above.
本発明の方法は、食塩を30重量%~50重量%含有する固形状調味料において、砂糖の含有量を、食塩100重量部に対し、0~15重量部とすることを含む。 Furthermore, the present invention provides a method for suppressing moisture absorption and consolidation of a solid seasoning (hereinafter also referred to as “method of the present invention” in the present specification).
The method of the present invention includes a solid seasoning containing 30% to 50% by weight of salt, wherein the sugar content is 0 to 15 parts by weight with respect to 100 parts by weight of salt.
本発明の方法における砂糖の含有量は、食塩100重量部に対し、5重量部~15重量部とすることが好ましく、10重量部~15重量部とすることがより好ましい。 The “solid seasoning”, “salt” and “sugar” in the method of the present invention are as described above.
The sugar content in the method of the present invention is preferably 5 to 15 parts by weight, more preferably 10 to 15 parts by weight with respect to 100 parts by weight of sodium chloride.
味および栄養学的見地から、本発明の方法は、好ましくは、さらに、砂糖以外の糖類、食用油脂、エキス、タンパク質加水分解物、しょうゆ、うま味調味料、酸味料および香辛料からなる群より選択される1種または2種以上を添加することを含む。
固形状調味料の呈する甘味を補いながら、賦形剤、結合剤等として固形状調味料の製剤安定化に寄与するという観点からは、本発明の方法は、より好ましくは、栄養成分および呈味成分として、砂糖以外の糖類を添加することを含み、さらに好ましくは、砂糖以外の糖類として乳糖を添加することを含む。
本発明の方法が、エキス、しょうゆ等の液状成分を添加することを含む場合、それらに含有された状態で添加され、固形状調味料中では結晶の状態で存在することになる食塩や砂糖の含有量は、上記した食塩の含有量、および食塩100重量部に対する砂糖の含有量比の算出に際して加味される。 In the method of the present invention, as described above, the above-described nutritional component, taste component, and general food additive may be added to the solid seasoning.
From a taste and nutritional standpoint, the method of the present invention is preferably further selected from the group consisting of sugars other than sugar, edible fats and oils, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices. Adding one or two or more thereof.
From the viewpoint of contributing to the formulation stabilization of the solid seasoning as an excipient, binder, etc. while supplementing the sweetness exhibited by the solid seasoning, the method of the present invention is more preferably a nutritional component and a taste. It includes adding a saccharide other than sugar as a component, and more preferably, adding lactose as a saccharide other than sugar.
When the method of the present invention includes adding liquid components such as extract and soy sauce, it is added in the state of being contained in them, and in the solid seasoning, the salt or sugar that will be present in the crystalline state The content is taken into account when calculating the content of the salt and the sugar content ratio with respect to 100 parts by weight of the salt.
また、本発明の方法における固形状調味料は、上記したように、1食分もしくは1回の使用量を個包装し、複数の個包装した固形状調味料を、さらに一つの包装体により包装し、もしくは一つの容器に収納した形態、あるいは、複数食分もしくは複数回の使用量を、一つの包装体により包装し、もしくは一つの容器に充填した形態で、提供され得る。 The shape, particle size, and production method of the solid seasoning in the method of the present invention are as described above.
In addition, as described above, the solid seasoning in the method of the present invention is individually packaged for one serving or one use amount, and a plurality of individually packaged solid seasonings are further packaged in one package. Alternatively, it can be provided in a form housed in one container, or in a form in which a plurality of servings or a plurality of usages are packaged in one package or filled in one container.
従って、本発明の方法は、1食分もしくは1回の使用量が個包装された形態の固形状調味料、および、複数食分もしくは複数回の使用量が、一つの包装体により包装され、もしくは一つの容器に充填された形態の固形状調味料のいずれにおいても、良好に適用されるが、複数食分もしくは複数回の使用量が、一つの包装体により包装され、もしくは一つの容器に充填された形態の固形状調味料において、より好ましく適用される。 According to the method of the present invention, the moisture absorption rate of the solid seasoning can be significantly delayed, and solidification due to moisture absorption of the solid seasoning can be satisfactorily suppressed.
Therefore, the method of the present invention is a solid seasoning in a form in which one serving or one use amount is individually packaged, and a plurality of servings or a plurality of use amounts are packaged in one package, or a single package. It is applied well in any of the solid seasonings in the form filled in one container, but multiple servings or multiple usages are packaged in one package or filled in one container It is more preferably applied in the form of a solid seasoning.
表1に、固形状調味料に一般的に使用される原料である食塩、グラニュー糖、乳糖について、臨界相対湿度(CRH;Critical Relative Humidity)を測定した結果を示した。可溶性の粉体原料は、保存中に相対湿度(RH;Relative Humidity)が高くなり、CRHに達した時点で潮解に至り、場合によっては固結が生じる。CRHの測定は、水分活性測定システムAW-プロ(ロトロニック社製)により吸着等温線を求め、潮解時のAw値から判断することにより行った。水分活性の測定条件はDVS(動的水蒸気吸着;Dynamic Vapor Sorption)モード、温度=25℃、Aw上昇step=0.02とした。 [Examples 1 to 3, Comparative Examples 1 to 3]
Table 1 shows the results of measurement of critical relative humidity (CRH) for salt, granulated sugar, and lactose, which are raw materials generally used for solid seasonings. The soluble powder raw material has a high relative humidity (RH) during storage and reaches deliquescence when CRH is reached, and solidification occurs in some cases. The CRH was measured by obtaining an adsorption isotherm using a water activity measurement system AW-Pro (manufactured by Rotronic) and judging from the Aw value at the time of deliquescence. The measurement conditions of the water activity were DVS (Dynamic Vapor Sorption) mode, temperature = 25 ° C., and Aw increase step = 0.02.
実施例2は、食塩およびグラニュー糖を、食塩:グラニュー糖=9:1(重量比)にて混合した混合物(グラニュー糖の含有量=食塩100重量部に対して11.1重量部)について、CRHを測定したものである。
実施例3は、食塩および乳糖を、食塩:乳糖=5:5(重量比)にて混合した混合物について、CRHを測定したものである。 In Example 1, CRH is measured for sodium chloride (manufactured by Nihonkaikai Co., Ltd.) having a sodium chloride concentration of 99.0 wt% or more.
Example 2 is about the mixture (content of granulated sugar = 11.1 weight part with respect to 100 weight part of salt) which mixed salt and granulated sugar in salt: granulated sugar = 9: 1 (weight ratio). CRH is measured.
In Example 3, CRH was measured for a mixture obtained by mixing salt and lactose in salt: lactose = 5: 5 (weight ratio).
比較例2は、食塩およびグラニュー糖を、食塩:グラニュー糖=1:9(重量比)(グラニュー糖の含有量=食塩100重量部に対して900重量部)にて混合した混合物について、CRHを測定したものである。
比較例3は、グラニュー糖についてCRHを測定したものである。 Comparative Example 1 is a mixture of salt and granulated sugar mixed with salt: granulated sugar = 5: 5 (weight ratio) (content of granulated sugar = 100 parts by weight with respect to 100 parts by weight of salt). It is measured.
Comparative Example 2 is a mixture of salt and granulated sugar mixed with salt: granulated sugar = 1: 9 (weight ratio) (content of granulated sugar = 900 parts by weight with respect to 100 parts by weight of salt). It is measured.
In Comparative Example 3, CRH was measured for granulated sugar.
これに対し、食塩100重量部に対するグラニュー糖の添加量がそれぞれ100重量部および900重量部である比較例1、2では、CRHはそれぞれ61%であり、食塩単体のCRH(73%)に比べて大きく低下した。また、グラニュー糖単体である比較例3のCRH(83%)と比較しても、CRHは大きく低下した。
すなわち、比較例1、2に比べ、実施例2、3では潮解が生じ難いことが示された。実施例2、3では、グラニュー糖または乳糖を含有するにもかかわらず、食塩単体の場合と同様に、潮解の生じにくい状態が維持されていることがわかる。 As is apparent from the measurement results of CRH shown in Table 1, in Examples 1 to 3, the CRH was 70% to 73%, and no significant change was observed with the addition of granulated sugar or lactose.
On the other hand, in Comparative Examples 1 and 2 in which the addition amount of granulated sugar with respect to 100 parts by weight of salt is 100 parts by weight and 900 parts by weight, respectively, CRH is 61%, compared with CRH (73%) of salt alone Greatly decreased. Moreover, even when compared with CRH (83%) of Comparative Example 3 which is a granulated sugar alone, CRH was greatly reduced.
That is, it was shown that deliquescence hardly occurred in Examples 2 and 3 as compared with Comparative Examples 1 and 2. In Examples 2 and 3, it can be seen that despite containing granulated sugar or lactose, a state in which deliquescence hardly occurs is maintained as in the case of salt alone.
表2に示す含有量にて、食塩、グラニュー糖、乳糖およびその他の原料を混合し、押出造粒により造粒して、顆粒状の調味料を調製した。なお、その他の原料としては、しょうゆ、エキス(畜肉エキス、野菜エキスおよび酵母エキスの混合物)、香辛料(ガーリック、コショウ、ローレルおよびクローブ)ならびにうま味調味料(L-グルタミン酸ナトリウム、イノシン酸二ナトリウムおよびコハク酸二ナトリウム)を、1:4:3:23の重量比にて混合して用いた。その他の原料に含まれる塩分は、調味料に対して約0.2重量%であった。
実施例5および6の各調味料におけるグラニュー糖の含有量は、食塩100重量部に対し、それぞれ14.6重量部および7.3重量部であり、実施例7の調味料はグラニュー糖を含有しない。
一方、比較例4の調味料におけるグラニュー糖の含有量は、食塩100重量部に対し、34.0重量部である。 [Examples 5 to 7 and Comparative Example 4] Solid seasonings In the content shown in Table 2, salt, granulated sugar, lactose and other raw materials were mixed, granulated by extrusion granulation, and granulated. A seasoning was prepared. Other ingredients include soy sauce, extract (mixture of livestock meat extract, vegetable extract and yeast extract), spice (garlic, pepper, laurel and clove) and umami seasoning (sodium L-glutamate, disodium inosinate and succinate). Acid disodium) was used in a weight ratio of 1: 4: 3: 23. The salt content in other raw materials was about 0.2% by weight based on the seasoning.
The content of granulated sugar in each seasoning of Examples 5 and 6 is 14.6 parts by weight and 7.3 parts by weight, respectively, with respect to 100 parts by weight of sodium chloride, and the seasoning of Example 7 contains granulated sugar. do not do.
On the other hand, the content of granulated sugar in the seasoning of Comparative Example 4 is 34.0 parts by weight with respect to 100 parts by weight of sodium chloride.
固結時間の測定結果は、表2に併せて示した。また、各調味料の水分量の経時的な変化の様子を図1に示し、固結に至った時期を、図中「↑」にて示した。 For each seasoning of Examples 5 to 7 and Comparative Example 4, the amount of water and the time until consolidation (consolidation time) were measured. As for the moisture content of each seasoning, 3 g of each seasoning of the example and the comparative example was weighed in a weighing bottle and left in a constant temperature and humidity chamber (“LH33-13P”, manufactured by Nagano Science Co., Ltd.) in an open state. After equilibrating under the conditions of temperature 30 ° C. and humidity 30%, the conditions were changed to temperature 30 ° C. and humidity 65%, and then time-lapsed by a reduced pressure drying method (conditions: 4 kPa, 70 ° C., 5 hours). The water content (wt% DB) relative to the dry weight of each seasoning was shown. In addition, the state of each seasoning was observed over time, and the time taken to solidify was defined as the consolidation time. Whether or not the caulking has been achieved can be determined by VORTEX-GENIE2 (manufactured by Scientific Industries) even if each seasoning weighed in the weighing bottle is given vibration (scale 5 for 10 seconds). More than half of the seasonings were observed to adhere, and even when the weighing bottle was shaken, the condiment of the seasonings remained and did not become smooth.
The measurement results of the setting time are also shown in Table 2. In addition, FIG. 1 shows the change over time in the moisture content of each seasoning, and the time when consolidation has been reached is indicated by “↑” in the figure.
本発明の固形状調味料は、1食分もしくは1回の使用量が個包装された形態、または、複数食分もしくは複数回の使用量が一つに包装されもしくは一つの容器に充填された形態で提供され得る。前記のいずれの形態で提供される場合でも、固形状調味料の吸湿による固結が良好に抑制される。特に、複数食分もしくは複数回の使用量が一つに包装されもしくは一つの容器に充填された形態の固形状調味料において、包装体もしくは容器の開封後、固形状調味料が複数回使用された場合や、包装体もしくは容器が開封され、固形状調味料が一度使用された後、長期間保存された場合にも、吸湿による固結が良好に抑制される。 As described in detail above, the present invention can provide a solid seasoning in which caking due to moisture absorption is well suppressed and storage stability is excellent.
The solid seasoning of the present invention is in a form in which one serving or one use amount is individually packaged, or in a form in which a plurality of servings or multiple use amounts are packaged in one or filled in one container. Can be provided. Even when provided in any of the above forms, solidification due to moisture absorption of the solid seasoning is satisfactorily suppressed. In particular, in a solid seasoning in a form in which a plurality of servings or multiple usages are packaged in one or filled in one container, the solid seasoning was used multiple times after opening the package or container In some cases, even when the package or container is opened and the solid seasoning is used once and then stored for a long period of time, caking due to moisture absorption is well suppressed.
Claims (7)
- 食塩を固形状調味料の全量に対して30重量%~50重量%と、食塩100重量部に対して0~15重量部の砂糖を含有する、固形状調味料。 A solid seasoning containing 30 to 50% by weight of salt with respect to the total amount of solid seasoning and 0 to 15 parts by weight of sugar with respect to 100 parts by weight of salt.
- 砂糖の含有量が食塩100重量部に対して5重量部~15重量部である、請求項1に記載の固形状調味料。 The solid seasoning according to claim 1, wherein the sugar content is 5 to 15 parts by weight per 100 parts by weight of sodium chloride.
- 砂糖がグラニュー糖である、請求項1または2に記載の固形状調味料。 The solid seasoning according to claim 1 or 2, wherein the sugar is granulated sugar.
- 砂糖以外の糖類、食用油脂、エキス、タンパク質加水分解物、しょうゆ、うま味調味料、酸味料および香辛料からなる群より選択される1種または2種以上を含有する、請求項1~3のいずれか1項に記載の固形状調味料。 One or more kinds selected from the group consisting of sugars other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices, or any one of claims 1 to 3 Item 1. A solid seasoning according to item 1.
- 砂糖以外の糖類が乳糖である、請求項4に記載の固形状調味料。 The solid seasoning according to claim 4, wherein the saccharide other than sugar is lactose.
- 粉末状または顆粒状である、請求項1~5のいずれか1項に記載の固形状調味料。 The solid seasoning according to any one of claims 1 to 5, which is in the form of powder or granules.
- 複数食分または複数回の使用量が、一つに包装されまたは一つの容器に充填されている、請求項1~6のいずれか1項に記載の固形状調味料。 The solid seasoning according to any one of claims 1 to 6, wherein a plurality of servings or a plurality of usages are packaged in one or filled in one container.
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BR112018075966-0A BR112018075966A2 (en) | 2016-06-30 | 2017-06-29 | solid spice |
JP2018525257A JP6969552B2 (en) | 2016-06-30 | 2017-06-29 | Solid seasoning with improved moisture absorption and consolidation |
PH12018502699A PH12018502699A1 (en) | 2016-06-30 | 2018-12-20 | Solid flavoring with improved hygroscopic solidification resistance |
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BR (1) | BR112018075966A2 (en) |
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WO2020218401A1 (en) * | 2019-04-24 | 2020-10-29 | 味の素株式会社 | Solid seasoning |
CN113645853A (en) * | 2019-08-22 | 2021-11-12 | 日清食品控股株式会社 | Powdery seasoning containing magnesium chloride |
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JP2005270058A (en) * | 2004-03-26 | 2005-10-06 | Shimaya Co Ltd | Hardly agglomerative flavor-seasoning material |
JP2008148619A (en) * | 2006-12-18 | 2008-07-03 | Knorr Foods Co Ltd | Method for producing granular mixed seasoning given with resistance to hygroscopicity and deliquescency |
JP2008259440A (en) * | 2007-04-11 | 2008-10-30 | Ajinomoto Co Inc | Solid seasoning composition, solid seasoning material, and method for producing food using them |
JP2012170447A (en) * | 2011-02-24 | 2012-09-10 | Ajinomoto Co Inc | Method for producing dried fish flavor raw material and dried fish-containing product |
JP2015123001A (en) * | 2013-12-26 | 2015-07-06 | 昭和産業株式会社 | Method for preventing powdered food product from solidifying, and powdered food product |
-
2017
- 2017-06-29 WO PCT/JP2017/023911 patent/WO2018003914A1/en active Application Filing
- 2017-06-29 BR BR112018075966-0A patent/BR112018075966A2/en not_active Application Discontinuation
- 2017-06-29 JP JP2018525257A patent/JP6969552B2/en active Active
- 2017-06-29 TW TW106121821A patent/TWI738811B/en active
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JP2005270058A (en) * | 2004-03-26 | 2005-10-06 | Shimaya Co Ltd | Hardly agglomerative flavor-seasoning material |
JP2008148619A (en) * | 2006-12-18 | 2008-07-03 | Knorr Foods Co Ltd | Method for producing granular mixed seasoning given with resistance to hygroscopicity and deliquescency |
JP2008259440A (en) * | 2007-04-11 | 2008-10-30 | Ajinomoto Co Inc | Solid seasoning composition, solid seasoning material, and method for producing food using them |
JP2012170447A (en) * | 2011-02-24 | 2012-09-10 | Ajinomoto Co Inc | Method for producing dried fish flavor raw material and dried fish-containing product |
JP2015123001A (en) * | 2013-12-26 | 2015-07-06 | 昭和産業株式会社 | Method for preventing powdered food product from solidifying, and powdered food product |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2020218401A1 (en) * | 2019-04-24 | 2020-10-29 | 味の素株式会社 | Solid seasoning |
CN113645853A (en) * | 2019-08-22 | 2021-11-12 | 日清食品控股株式会社 | Powdery seasoning containing magnesium chloride |
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BR112018075966A2 (en) | 2019-04-02 |
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PH12018502699A1 (en) | 2019-10-28 |
JP6969552B2 (en) | 2021-11-24 |
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