WO2020218401A1 - Solid seasoning - Google Patents

Solid seasoning Download PDF

Info

Publication number
WO2020218401A1
WO2020218401A1 PCT/JP2020/017441 JP2020017441W WO2020218401A1 WO 2020218401 A1 WO2020218401 A1 WO 2020218401A1 JP 2020017441 W JP2020017441 W JP 2020017441W WO 2020218401 A1 WO2020218401 A1 WO 2020218401A1
Authority
WO
WIPO (PCT)
Prior art keywords
salt
weight
solid seasoning
sugar
seasoning
Prior art date
Application number
PCT/JP2020/017441
Other languages
French (fr)
Japanese (ja)
Inventor
圭輔 田原
美佳子 徳田
Original Assignee
味の素株式会社
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.)
Filing date
Publication date
Application filed by 味の素株式会社 filed Critical 味の素株式会社
Priority to JP2021516195A priority Critical patent/JPWO2020218401A1/ja
Priority to BR112021020835A priority patent/BR112021020835A2/en
Publication of WO2020218401A1 publication Critical patent/WO2020218401A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Definitions

  • the present invention relates to a solid seasoning containing a salt substitute salt and has improved deliquescent property.
  • salt substitute salts such as potassium chloride are usually used to compensate for the salty taste lowered by salt reduction, but remarkable deliquescent due to magnesium chloride etc. contained in the salt substitute salt. It is known to exhibit sex.
  • the solid seasoning is provided in the form of powder, granules, cubes, etc., and it goes without saying that the deliquescent property of the solid seasoning causes quality deterioration in the taste and appearance of the solid seasoning. There is also a problem that the usability deteriorates and it becomes difficult to handle the solid seasoning.
  • Patent Document 1 a method of adding low-moisture granular starch having a specific particle size to a powdered food composition (Patent Document 1), pregelatinized starch having a degree of pregelatinization of 70% or more and a water content of 12% or less is used as a food.
  • Patent Document 2 Method of mixing with powder for use
  • Patent Document 3 Method of adding soybean polysaccharide such as soybean dietary fiber to a formulation composition used as food
  • Patent Document 3 coating salt with edible oil or fat or fatty acid monoglyceride.
  • Patent Document 4 a method of adding ethanol to a water-containing raw material containing a hygroscopic component and spray-drying (Patent Document 5), and the like have been proposed.
  • these methods cannot radically improve deliquescentness, and these methods are not related to taste and require the addition of ingredients that are not required for regular seasonings. Therefore, there is a problem that the raw material cost increases, and when it is necessary to carry out a complicated manufacturing process, the manufacturing cost increases due to the process.
  • Patent Document 6 a method of suppressing consolidation due to moisture absorption has been proposed by setting the blending amount of sugars to 5% by weight or less in the flavor seasoning filled in the drawing container.
  • Patent Document 6 a method of suppressing consolidation due to moisture absorption has been proposed by setting the blending amount of sugars to 5% by weight or less in the flavor seasoning filled in the drawing container.
  • this method severely limits the use of all sugars, and narrowly limits not only the compositional approach to the taste of seasonings but also the compositional approach to their physical properties.
  • lactose which is widely used as an excipient in solid seasonings, has a great influence on the degree of freedom in the manufacturing method of solid seasonings, product stability, etc., and lactose as before.
  • lactose There was a strong demand for a method that could be used as an excipient.
  • Japanese Unexamined Patent Publication No. 10-229832 Japanese Unexamined Patent Publication No. 63-31574 Japanese Unexamined Patent Publication No. 2000-279104 Japanese Unexamined Patent Publication No. 2005-185261 JP-A-2009-207477 Japanese Unexamined Patent Publication No. 2005-270058
  • An object of the present invention is to improve the deliquescent property of a solid seasoning containing a salt substitute salt without using raw materials not related to taste and without requiring a complicated manufacturing process.
  • the present inventors have reduced the content of salt substitute salt to 20% by weight in the solid seasoning having a salt content of 0.1% by weight or more and less than 30% by weight.
  • the sugar content in the solid seasoning is less than 0 to 15 parts by weight with respect to 100 parts by weight of salt. This has led to the completion of the present invention.
  • the present invention relates to the following.
  • Salt of 0.1% by weight or more and less than 30% by weight based on the total amount of solid seasoning salt substitute salt of less than 20% by weight based on the total amount of solid seasoning, and 100 parts by weight of salt.
  • a solid seasoning containing 0 to 15 parts by weight of sugar a solid seasoning containing 0 to 15 parts by weight of sugar.
  • the solid seasoning according to [1], wherein the salt substitute salt is potassium chloride.
  • the solid seasoning according to [1] or [2], wherein the content of the salt substitute salt is 0.1% by weight to 15% by weight based on the total amount of the solid seasoning.
  • [7] The solid seasoning according to [6], wherein the sugar other than sugar is lactose.
  • Salt and salt substitute salt are added so that the salt content is 0.1% by weight or more and less than 30% by weight and the salt substitute salt content is less than 20% by weight based on the total amount of the solid seasoning.
  • a method for producing a solid seasoning which comprises a step of blending and blending sugar so that the sugar content is 0 to 15 parts by weight with respect to 100 parts by weight of salt.
  • the content of the salt substitute salt is 20% by weight based on the total amount of the solid seasoning.
  • Improves deliquescentness of solid seasonings including blending salt substitute salt so that it is less than%, and blending sugar so that the sugar content is 0 to 15 parts by weight with respect to 100 parts by weight of salt. how to.
  • the salt substitute salt is potassium chloride.
  • the content of the salt substitute salt is 0.1% by weight to 15% by weight based on the total amount of the solid seasoning.
  • the salt content is 0.1% by weight or more and less than 30% by weight, and the deliquescent property of the solid seasoning containing the salt substitute salt can be improved.
  • the deliquescent property of the solid seasoning containing the salt substitute salt can be improved.
  • deterioration of appearance, quality, handleability, etc. due to deliquescent of the solid seasoning containing a salt substitute salt is suppressed, and the quality of the solid seasoning can be stably maintained for a long period of time.
  • the present invention provides a solid seasoning containing a salt substitute salt and having improved deliquescent properties (hereinafter, also referred to as "the solid seasoning of the present invention” in the present specification). To do.
  • the solid seasoning of the present invention comprises 0.1% by weight or more and less than 30% by weight of salt, less than 20% by weight of salt substitute salt, and 0 with respect to 100 parts by weight of salt with respect to the total amount of solid seasoning. Contains ⁇ 15 parts by weight of sugar.
  • solid seasoning refers to a seasoning in the form of powder, granules, granules, etc., and a seasoning in the form of cubes, blocks, or the like.
  • seasoning refers to foods or food additives used for the purpose of seasoning dishes.
  • the solid seasoning of the present invention preferably contains sardines, kelp, shiitake mushrooms, dried chicken, beef, pork, etc., with respect to the juice and soup used in various dishes such as Japanese-style dishes, Western-style dishes, and Chinese-style dishes. It is provided as a flavor seasoning that imparts aroma and taste, or as a soup or soup that can be used in various dishes simply by dissolving it in water or the like.
  • the salt contained in the solid seasoning of the present invention is important for imparting a salty taste to dishes.
  • the "salt” in the present invention is an edible salt containing 97% by weight or more of sodium chloride per dry weight and satisfying the Codex standard (international food standard).
  • the salt contained in the solid seasoning of the present invention refers to a salt existing in a crystalline state in the solid seasoning.
  • the shape and size of the salt crystals are not particularly limited, but those having a regular hexahedron having a side length of about 0.2 mm to 0.75 mm, which is found in commonly used "edible salt", are preferably used. ..
  • the salt content in the solid seasoning of the present invention is less than 30% by weight, preferably 25% by weight or less, more preferably 25% by weight or less, based on the total amount of the solid seasoning. Is 23% by weight or less.
  • the content of salt in the solid seasoning is 0.1% by weight or more, preferably 1% by weight, based on the total amount of the solid seasoning. The above is more preferably 5% by weight or more, or 10% by weight or more, or 15% by weight or more.
  • salt substitute salt refers to a salt added to food instead of salt (sodium chloride), as long as it can be used as a food additive and can impart saltiness to food.
  • Inorganic salt and organic salt can be used without particular limitation.
  • the inorganic salt include potassium salts such as potassium chloride, potassium nitrate, potassium sulfate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate and tripotassium phosphate, and alkaline earth metal salts such as magnesium chloride.
  • organic salts include potassium dihydrogen citrate, tripotassium citrate, potassium gluconate, potassium glutamate, potassium hydrogen tartrate, potassium lactate and other potassium salts, calcium citrate, calcium glutamate, magnesium glutamate, calcium lactate and other alkaline soils.
  • metal salts examples include metal salts.
  • one type of salt substitute salt can be selected and used alone, or two or more types can be selected and used in combination.
  • the salt substitute salt commercially available products provided by each company can be used.
  • potassium chloride is more preferably used. ..
  • the salt substitute salt is usually contained in an amount of 0.1% by weight or more, preferably 1% by weight or more, based on the total amount of the solid seasoning. .. Further, when the content of the salt substitute salt is 20% by weight or more with respect to the total amount of the solid seasoning, deliquescent property appears strongly and the effect of the present invention cannot be sufficiently obtained.
  • the content of the salt substitute salt in the shape seasoning is usually less than 20% by weight, preferably 15% by weight or less, and more preferably 13% by weight or less with respect to 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.
  • sugar content is within the above range with respect to salt, the deliquescent property of the solid seasoning is satisfactorily improved.
  • sugar is contained in an amount of 5 parts by weight or more with respect to 100 parts by weight of salt.
  • the sugar content is more preferably 10 parts by weight to 15 parts by weight with respect to 100 parts by weight of salt.
  • the sugar used in the solid seasoning of the present invention is a crystal of sugar having a sweet taste.
  • the sugar may be any of sugar cane, sugar beet, sugar maple, palmyra palm, sweet sorghum and the like as raw materials without particular limitation.
  • both honey-containing sugar and honey-containing sugar produced from the above raw materials by a usual production method can be used, and those in various crystalline states are used.
  • the honey-containing sugar include brown sugar, white sugar, cana sword (brown sugar), Wasanbon, sorghum sugar, maple sugar and the like.
  • the sugar cubes include rock candy (for example, white disaccharide, medium disaccharide, granulated sugar, etc.) whose crystals are large and dry and silky, and car sugar (for example, fine white sugar), which has small crystals and a moist texture.
  • Examples thereof include processed sugars (for example, sugar cubes, rock candy, powdered sugars, granular sugars, etc.) produced from raw sugars such as sanon tou.
  • white sugar which is a purified sugar containing sucrose as a main component
  • granulated sugar which has good crystal handling properties
  • the sugar contained in the solid seasoning of the present invention refers to sugar existing in a crystalline or amorphous state in the solid seasoning.
  • salt that will be present in the crystalline state in the solid seasoning and sugar that will be present in the crystalline or amorphous state. If is present, the salt content with respect to the total amount of the solid seasoning and the sugar content ratio with respect to 100 parts by weight of the salt are calculated in consideration of the amount of the salt and sugar.
  • the solid seasoning of the present invention may contain more general nutritional components and taste components other than salt, salt substitute salt and sugar as long as the characteristics of the present invention are not impaired.
  • nutritional components and taste components include nutrients such as carbohydrates, lipids and proteins, various extracts that are sources of nutrients, nutritional enhancers, foods and food additives used for seasoning, and the like. Be 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, etc.
  • the solid seasoning of the present invention includes salt, salt substitute salt and sugar, as well as sugars other than sugar, edible oils and fats, various extracts, protein hydrolysates, soy sauce, and umami seasonings. It is preferable to contain one or more selected from the group consisting of acidulants and spices.
  • sugars other than sugar are preferably used because they supplement the sweetness of the solid seasoning and also function as excipients, binders, etc., as will be described later.
  • lactose is preferably used.
  • various extracts, soy sauce and the like can be contained in the solid seasoning of the present invention even in a liquid state.
  • One or more selected from the group consisting of sugars other than sugar, edible oils and fats, various extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices shall be solid in their total content. It is preferably contained in an amount of 50% by weight to 75% by weight, more preferably 55% by weight to 72.5% by weight, based on the total amount of the shape seasoning.
  • the solid seasoning of the present invention contains, if necessary, general food additives such as excipients (lactose, starch, D-mannitol, etc.), binders (pregelatinized starch, carboxymethyl cellulose, etc.).
  • fragrances Natural fragrances such as orange, apple, rose, lavender, synthetic fragrances such as anisaldehyde, gelaniol, vanillin, l-menthol, etc.
  • manufacturing agents watering, binder, etc.
  • the solid seasoning of the present invention is prepared by adding the above-mentioned nutritional components, taste components, or general food additives to salt, a salt substitute salt, and sugar as necessary, according to a conventional food manufacturing method.
  • additives such as excipients are added to salt, salt substitute salt, sugar, nutritional components and taste components, mixed to make them uniform, and if necessary, crushed and sized to form a powdery seasoning.
  • a binder is added to salt, a salt substitute salt, sugar, a nutritional component, and a taste component as necessary and mixed, and a general granulation method such as stirring granulation, extrusion granulation, or fluidized bed granulation is performed.
  • a general granulation method such as stirring granulation, extrusion granulation, or fluidized bed granulation is performed.
  • the powdery or granular seasoning can be molded by compression molding, extrusion molding or the
  • the particle size of the powdery solid seasoning of the present invention is usually about 0.1 mm to 0.3 mm, preferably 0.15 mm to 0.2 mm. Alternatively, in another embodiment, it is usually about 0.1 mm to 0.6 mm, preferably 0.2 mm to 0.4 mm, and the particle size of the granular solid seasoning of the present invention is usually about 0. It is 5 mm to 3 mm, preferably about 0.8 mm to 2 mm.
  • the particle size of the powdery or granular solid seasoning is usually measured by a sieving method.
  • the cube-shaped or block-shaped solid seasoning of the present invention has a size of usually 5 mm to 25 mm, preferably about 10 mm to 22 mm on one side of the cube or block. The length of one side of the cube-shaped or block-shaped solid seasoning is measured using a caliper or the like.
  • the solid seasoning of the present invention can be used for one serving or one time, using paper (high-quality paper, kraft paper, glassin paper, etc.), plastic film (polyethylene, polypropylene, polyethylene terephthalate, nylon, polyvinylidene chloride, etc.). , These aluminum vapor-deposited films, laminated films, etc.), and multiple individually wrapped solid seasonings are further wrapped in packaging such as paper or bags, or boxes, plastic bottles, bottles, cans, etc. It may be stored in a container such as a pouch and provided. Alternatively, a plurality of servings or a plurality of times of use may be packaged in one package such as a bag, or may be provided by filling in one container such as a plastic bottle, bottle, can or pouch.
  • a bag with a rail fastener, a seal or the like, a container with packing, a pouch with a zipper, or the like, which can be resealed after opening is preferably used.
  • a container with packing is preferably used.
  • a pouch with a zipper is preferably used.
  • packages or containers that cannot be resealed after opening can be used without problems.
  • the present invention is not limited to the above-described embodiment, and it goes without saying that the present invention can be used in various packaging container forms within the scope of the present invention.
  • the content of the salt substitute salt is that of the solid seasoning. It is less than 20% by weight based on the total amount, and the sugar content is 15 parts by weight or less based on 100 parts by weight of salt.
  • the deliquescent property of the solid seasoning is satisfactorily improved, and deterioration of the appearance, quality, handleability, etc. of the solid seasoning is suppressed. Therefore, the solid seasoning of the present invention is less likely to cause deliquescent even when exposed to air.
  • deterioration of appearance, quality, handleability, etc. due to deliquescent of the solid seasonings is satisfactorily suppressed.
  • the solid seasoning is repeated a plurality of times after the package or the container is opened. Even when the solid seasoning is used or when the solid seasoning is stored for a long period of time after being used once, deterioration of appearance, quality, handleability, etc.
  • the use of lactose as an excipient is not limited, so that the solid seasoning can be produced by a conventional production method.
  • the present invention is a method for producing a solid seasoning containing a salt substitute salt and having improved deliquescent property (hereinafter, also referred to as "the production method of the present invention” in the present specification).
  • the production method of the present invention comprises salt and salt so that the salt content is 0.1% by weight or more and less than 30% by weight and the salt substitute salt content is less than 20% by weight with respect to the total amount of the solid seasoning.
  • the step of blending the alternative salt and blending the sugar so that the sugar content is 0 to 15 parts by weight with respect to 100 parts by weight of the salt is included.
  • the salt content is less than 30% by weight, preferably 25% by weight or less, and preferably 23% by weight or less, based on the total amount of the solid seasoning. It is more preferable to have.
  • the salt content is 0.1% by weight or more, preferably 1% by weight or more, and more preferably 5% by weight or more. Alternatively, it is 10% by weight or more, or 15% by weight or more.
  • the content of the salt substitute salt is usually 0.1% by weight or more, preferably 1% by weight or more, based on the total amount of the solid seasoning.
  • the sugar content is preferably 5 parts by weight to 15 parts by weight, and more preferably 10 parts by weight to 15 parts by weight with respect to 100 parts by weight of salt.
  • solid seasoning in the production method of the present invention are as described above for the solid seasoning of the present invention, and the salt and sugar are the same.
  • the production method of the present invention can further include a step of blending a nutritional component, a taste component, and a general food additive.
  • the nutritional components, taste components, and food additives are as described above for the solid seasoning of the present invention.
  • the nutritional component and the taste component are selected from the group consisting of sugars other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices. It is preferable to mix one kind or two or more kinds.
  • sugars other than sugar as nutritional components and taste components, and lactose is added as sugars other than sugar.
  • the production method of the present invention includes blending liquid components such as extracts and soy sauce, salt that is blended in the state of being contained in them and is present in a crystalline state in the solid seasoning, or The sugar content that will be present in a crystalline or amorphous state is taken into account when calculating the above-mentioned salt content and the sugar content ratio to 100 parts by weight of salt.
  • the production method of the present invention can include a step of crushing, sizing, or granulating, or molding the mixture containing salt, a salt substitute salt, and sugar into a desired form.
  • the form, particle size, size, etc. of the solid seasoning with improved deliquescent property produced by the production method of the present invention are as described above for the solid seasoning of the present invention.
  • the production method of the present invention is a step of individually wrapping one serving or one-time use amount of solid seasoning, then packaging in one package, or storing in one container, or a plurality of servings.
  • it can include a step of packaging the solid seasoning in a plurality of times of use in one package or filling it in one container.
  • the deliquescent property of the solid seasoning is satisfactorily improved, and the deterioration of appearance, quality, handleability, etc. due to the deliquescent of the solid seasoning is satisfactorily suppressed. Obtainable.
  • a solid seasoning in which one serving or one-time use is individually packaged, and a plurality of servings or multiple-use amounts are packaged in one or filled in one container.
  • the production method of the present invention is suitably applied to the production of a solid seasoning in a form in which a plurality of servings or a plurality of times of use are packaged in one or filled in one container.
  • the present invention provides a method for improving the deliquescent property of a solid seasoning containing a salt substitute salt (hereinafter, also referred to as "the method for improving the present invention” in the present specification).
  • the content of the salt substitute salt is the total amount of the solid seasoning.
  • the salt substitute salt is blended so as to be less than 20% by weight, and sugar is blended so that the sugar content is 0 to 15 parts by weight with respect to 100 parts by weight of salt.
  • the "solid seasoning", "salt”, “salt substitute salt” and “sugar” in the improvement method of the present invention are as described above for the solid seasoning of the present invention, and the salt and sugar are in the solid state.
  • the salt content is less than 30% by weight, preferably 25% by weight or less, and more preferably 23% by weight or less, based on the total amount of the solid seasoning.
  • the salt content is 0.1% by weight or more, preferably 1% by weight or more, more preferably 5% by weight or more, or 10% by weight or more. Alternatively, it is 15% by weight or more.
  • the content of the salt substitute salt is usually 0.1% by weight or more, preferably 1% by weight or more, based on the total amount of the solid seasoning. Further, it is preferably 15% by weight or less, more preferably 13% by weight or less, based on the total amount of the solid seasoning.
  • the sugar content in the improvement method of the present invention is preferably 5 parts by weight to 15 parts by weight, and more preferably 10 parts by weight to 15 parts by weight with respect to 100 parts by weight of salt.
  • the above-mentioned nutritional components, taste components, and general food additives may be added to the solid seasoning, if necessary.
  • the improvement method of the present invention is preferably further selected from the group consisting of sugars other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices. Includes blending one or more of the following. From the viewpoint of contributing to the stabilization of the formulation of the solid seasoning as an excipient, a binder, etc. while supplementing the sweetness exhibited by the solid seasoning, the improvement method of the present invention is more preferably a nutritional component and a presentation.
  • a taste component includes blending sugars other than sugar, and more preferably, blending lactose as sugars other than sugar.
  • the improvement method of the present invention includes blending liquid components such as extracts and soy sauce, it is blended in a state of being contained in them, and salt that will be present in a crystalline state in a solid seasoning, or The sugar content that will be present in a crystalline or amorphous state is taken into account when calculating the above-mentioned salt content and the sugar content ratio to 100 parts by weight of salt.
  • the shape, particle size, size, and manufacturing method of the solid seasoning in the improvement method of the present invention are as described above. Further, as the solid seasoning in the improvement method of the present invention, as described above, one serving or one use amount is individually packaged, and a plurality of individually packaged solid seasonings are further packaged in one package. However, it can be provided in a form stored in one container, or in a form in which a plurality of servings or a plurality of times of use are packaged in one package or filled in one container.
  • the improvement method of the present invention can satisfactorily improve the deliquescent property of the solid seasoning, and can satisfactorily suppress deterioration of the appearance, quality, handleability, etc. of the solid seasoning. Therefore, in the improvement method of the present invention, a solid seasoning in which one serving or one-time use is individually packaged, and a plurality of servings or a plurality of times of use are packaged in one package, or It is well applied to any of the solid seasonings in the form of being packed in one container. In particular, the improvement method of the present invention is suitably applied to a solid seasoning in which a plurality of servings or a plurality of times of use are packaged in one or filled in one container, and the package or container is opened.
  • the deliquescent property of the solid seasoning is satisfactorily improved.
  • Deterioration of appearance, quality, handleability, etc. of the solid seasoning can be satisfactorily suppressed.
  • the improvement method of the present invention can be used for repeated use a plurality of times or for long-term storage after a single use, even for a solid seasoning packed in a package or container that cannot be resealed after opening.
  • deterioration of the appearance, quality, handleability, etc. of the solid seasoning due to the deliquescent of the solid seasoning can be satisfactorily suppressed.
  • raw materials include soy sauce, extract (mixture of livestock meat extract, vegetable extract and yeast extract), edible refined processed fats and oils, spices (garlic, pepper, laurel and cloves), and umami seasoning (sodium L-glutamate, L).
  • -Arginine, disodium inosinate and disodium succinate) and acidulants were mixed and used in a weight ratio of 1:12:10: 5: 23: 5.
  • the salt content of the other raw materials was about 0.2% by weight with respect to the seasoning.
  • the dry weight, the water content, and the time until deliquescent were measured, and the amount of water absorption at the time of deliquescent was determined.
  • the dry weight and water content were measured by a vacuum drying method (conditions: 4 kPa, 70 ° C., 5 hours), and the water content (% by weight) with respect to the dry weight of each seasoning was determined.
  • Whether or not the deliquescent was reached was determined by visually confirming that the liquid had exuded from the bottom of each seasoning as “deliquescent” and the time until the deliquescent was reached as "deliquescent time”. ..
  • the amount of water absorbed at the time of deliquescent was determined by the difference between the water content at the time of deliquescent and the water content of each seasoning before the start of measurement of the deliquescent time. The results are also shown in Table 1.
  • the seasoning of Comparative Example 1 containing 30 parts by weight of sugar with respect to 100 parts by weight of salt showed deliquescent at a water content of 7.483% by weight per dry weight.
  • the deliquescent time was significantly extended as compared with the seasoning of Comparative Example 1, and deliquescent was carried out. It was also found that the water content per dry weight at the time also increased.
  • Examples 5 to 7, Comparative Examples 2 to 6 Solid seasonings At the contents shown in Table 2, cube-shaped seasonings are used in the same manner as the seasonings of Examples 1 to 4 and Comparative Example 1. Prepared. For each of the seasonings of Examples 5 to 7 and Comparative Examples 2 to 6, the dry weight and water content, and the time to deliquescent (deliquescent time) were the same as in the cases of Examples 1 to 4 and Comparative Example 1 above. ) was measured, and the water content per dry weight and the amount of water absorbed at the time of deliquescent were determined. The results are also shown in Table 2.
  • potassium chloride is contained as a salt substitute salt in each content of 5% by weight, 10% by weight and 15% by weight, and the sugar content is adjusted.
  • Each seasoning of Examples 5 to 7 having 15 parts by weight based on 100 parts by weight of salt and the same amount of potassium chloride as the seasoning of each of these examples were contained, and the sugar content was adjusted to 100 parts by weight of salt.
  • Each seasoning of Comparative Examples 2 to 4 having 30 parts by weight was compared with each other. As shown in Table 2, the water content per dry weight of the seasoning of Example 5 is not much different from that of the seasoning of Comparative Example 2, but the deliquescent time is longer than that of the seasoning of Comparative Example 2. It was extended.
  • the seasonings of Examples 6 and 7 had a longer deliquescent time and an increased water content per dry weight at the time of deliquescent, respectively, as compared with the seasonings of Comparative Examples 3 and 4. It was.
  • the potassium chloride content is 20% by weight
  • the sugar content is set with respect to 100 parts by weight of salt. No extension of the deliquescent time was observed as compared with the seasoning of Comparative Example 5 in which 30 parts by weight was used.
  • a solid seasoning having a salt content of 0.1% by weight or more and less than 30% by weight and containing a salt substitute salt is used. It was suggested that the content of the salt substitute salt should be less than 20% by weight and the sugar content should be 0 to 15 parts by weight with respect to 100 parts by weight of the salt contained in the solid seasoning.
  • the deliquescent property due to the salt substitute salt is good. It is possible to provide an improved solid seasoning.
  • the solid seasoning of the present invention is in the form of individually packaged one serving or one-time use, or in the form of multiple servings or multiple-use amounts packaged in one or packed in one container. Can be provided. When provided in any of the above forms, the deliquescent property of the solid seasoning is satisfactorily improved, and deterioration of the appearance, quality, handleability, etc. of the solid seasoning due to deliquescent is satisfactorily suppressed. ..
  • the solid seasoning is repeated a plurality of times after the package or the container is opened. Even when the solid seasoning is used or when the solid seasoning is stored for a long period of time after being used once, deterioration of appearance, quality, handleability, etc. due to deliquescent of the solid seasoning is satisfactorily suppressed. Further, according to the present invention, even a solid seasoning filled in a package or a container that cannot be resealed after opening is hard to be used for a plurality of times of repeated use or for a long period of storage after one use. Deterioration of appearance, quality, handleability, etc. of the solid seasoning due to the deliquescent of the shape seasoning can be satisfactorily suppressed.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

The present invention pertains to solid seasoning which contains: a table salt in an amount of 0.1-30 wt% (exclusive of 30) with respect to the total amount of the solid seasoning; a substitute salt for the table salt in an amount of less than 20 wt% with respect to the total amount of the solid seasoning; and sugar in an amount of 0-15 parts by weight with respect to 100 parts by weight of the table salt. According to the present invention, the deliquescence of the solid seasoning containing the substitute salt for the table salt can be improved without using a raw material that is not related to taste and without requiring complicated production steps.

Description

固形状調味料Solid seasoning
　本発明は、食塩代替塩を含有する固形状調味料であって、潮解性が改善された固形状調味料に関するものである。 The present invention relates to a solid seasoning containing a salt substitute salt and has improved deliquescent property.
　食塩の過剰摂取は、高血圧、脳血管障害、心疾患、胃がん、腎疾患等の疾病に罹患するリスクを高めることが知られており、世界保健機構（ＷＨＯ）が食塩摂取量の低減を提唱する等、世界的に減塩が求められている。
　固形状調味料は、一般家庭および食品業界において広く使用されており、その利便性により各種料理に幅広く利用され、現在の食生活に欠かせないものになっている。しかし、固形状調味料には、通常３０重量％～５０重量％の食塩が含まれ、食塩含有量の低減された減塩固形状調味料の需要が高まっている。 Overdose of salt is known to increase the risk of contracting diseases such as hypertension, cerebrovascular accidents, heart disease, gastric cancer, and renal disease, and the World Health Organization (WHO) proposes a reduction in salt intake. Etc., salt reduction is required worldwide.
Solid seasonings are widely used in general households and the food industry, and due to their convenience, they are widely used in various dishes and are indispensable to the current diet. However, the solid seasoning usually contains 30% by weight to 50% by weight of salt, and there is an increasing demand for a low-salt solid seasoning having a reduced salt content.
　食塩含有量の低減された食品においては、減塩により低下した塩味を補うために、通常塩化カリウム等の食塩代替塩が用いられるが、食塩代替塩に含有される塩化マグネシウム等により、顕著な潮解性を呈することが知られている。
　固形状調味料は、粉末状、顆粒状、キューブ状等の形態で提供され、固形状調味料の潮解性により、固形状調味料の味覚や外観における品質劣化が生じることはもちろんであるが、使用性が悪化し、固形状調味料の取扱いが困難になるという問題をも生じる。 In foods with reduced salt content, salt substitute salts such as potassium chloride are usually used to compensate for the salty taste lowered by salt reduction, but remarkable deliquescent due to magnesium chloride etc. contained in the salt substitute salt. It is known to exhibit sex.
The solid seasoning is provided in the form of powder, granules, cubes, etc., and it goes without saying that the deliquescent property of the solid seasoning causes quality deterioration in the taste and appearance of the solid seasoning. There is also a problem that the usability deteriorates and it becomes difficult to handle the solid seasoning.
　粉末食品組成物、粉体等の吸湿性物質に対し、耐吸湿性を付与する方法については、これまでに種々検討がなされている。
　例えば、特定の粒子径を有する低水分化した顆粒状澱粉を粉末食品組成物に添加する方法（特許文献１）、アルファー化度が７０％以上で、水分が１２％以下のアルファー化澱粉を食品用粉体と混合する方法（特許文献２）、大豆食物繊維等の大豆多糖類を、食品等として用いられる製剤組成物に添加する方法（特許文献３）、食塩を食用油脂や脂肪酸モノグリセリドでコーティングする方法（特許文献４）、吸湿性成分を含有する含水原料にエタノールを添加して噴霧乾燥する方法（特許文献５）等が提案されている。
　しかしながら、これらの方法によっては、潮解性を根本的に改善することはできず、またこれらの方法は、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 studies have been made so far on methods for imparting hygroscopicity 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 (Patent Document 1), pregelatinized starch having a degree of pregelatinization of 70% or more and a water content of 12% or less is used as a food. Method of mixing with powder for use (Patent Document 2), method of adding soybean polysaccharide such as soybean dietary fiber to a formulation composition used as food (Patent Document 3), coating salt with edible oil or fat or fatty acid monoglyceride. (Patent Document 4), a method of adding ethanol to a water-containing raw material containing a hygroscopic component and spray-drying (Patent Document 5), and the like have been proposed.
However, these methods cannot radically improve deliquescentness, and these methods are not related to taste and require the addition of ingredients that are not required for regular seasonings. Therefore, there is a problem that the raw material cost increases, and when it is necessary to carry out a complicated manufacturing process, the manufacturing cost increases due to the process.
　また、振り出し容器に充填された風味調味料において、糖類の配合量を５重量％以下とすることにより、吸湿による固結を抑制する方法（特許文献６）が提案されている。
　しかしながら、この方法は、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方法をも狭く限定してしまうという課題があった。特に、固形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、固形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。 Further, a method of suppressing consolidation due to moisture absorption has been proposed by setting the blending amount of sugars to 5% by weight or less in the flavor seasoning filled in the drawing container (Patent Document 6).
However, this method severely limits the use of all sugars, and narrowly limits not only the compositional approach to the taste of seasonings but also the compositional approach to their physical properties. There was a challenge. In particular, limiting the use of lactose, which is widely used as an excipient in solid seasonings, has a great influence on the degree of freedom in the manufacturing method of solid seasonings, product stability, etc., and lactose as before. There was a strong demand for a method that could be used as an excipient.
特開平１０－２２９８３２号公報Japanese Unexamined Patent Publication No. 10-229832 特開昭６３－３１３５７４号公報Japanese Unexamined Patent Publication No. 63-31574 特開２０００－２７９１０４号公報Japanese Unexamined Patent Publication No. 2000-279104 特開２００５－１８５２６１号公報Japanese Unexamined Patent Publication No. 2005-185261 特開２００９－２０７４７７号公報JP-A-2009-207477 特開２００５－２７００５８号公報Japanese Unexamined Patent Publication No. 2005-270058
　本発明は、呈味に関連しない原料を使用することなく、また複雑な製造工程をも必要とせずに、食塩代替塩を含有する固形状調味料における潮解性を改善することを目的とする。 An object of the present invention is to improve the deliquescent property of a solid seasoning containing a salt substitute salt without using raw materials not related to taste and without requiring a complicated manufacturing process.
　本発明者らは上記課題を解決すべく鋭意研究を重ねた結果、食塩含有量が０．１重量％以上３０重量％未満である固形状調味料において、食塩代替塩の含有量を２０重量％未満とし、さらに、固形状調味料における砂糖の含有量を、食塩１００重量部に対して０～１５重量部とすることにより、食塩代替塩を含有する固形状調味料における潮解性が改善されることを見出し、本発明を完成するに至った。 As a result of diligent research to solve the above problems, the present inventors have reduced the content of salt substitute salt to 20% by weight in the solid seasoning having a salt content of 0.1% by weight or more and less than 30% by weight. By setting the sugar content in the solid seasoning to less than 0 to 15 parts by weight with respect to 100 parts by weight of salt, the deliquescent property of the solid seasoning containing a salt substitute salt is improved. This has led to the completion of the present invention.
　すなわち、本発明は以下に関する。
［１］固形状調味料の全量に対して０．１重量％以上３０重量％未満の食塩と、固形状調味料の全量に対して２０重量％未満の食塩代替塩、および食塩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］食塩代替塩が塩化カリウムである、［１］に記載の固形状調味料。
［３］食塩代替塩の含有量が、固形状調味料の全量に対し０．１重量％～１５重量％である、［１］または［２］に記載の固形状調味料。
［４］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］～［３］のいずれかに記載の固形状調味料。
［５］砂糖がグラニュー糖である、［１］～［４］のいずれかに記載の固形状調味料。
［６］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種以上を含有する、［１］～［５］のいずれかに記載の固形状調味料。
［７］砂糖以外の糖類が乳糖である、［６］に記載の固形状調味料。
［８］１食分もしくは１回の使用量が個包装された形態である、［１］～［７］のいずれかに記載の固形状調味料。
［９］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である、［１］～［７］のいずれかに記載の固形状調味料。
［１０］固形状調味料の全量に対し、食塩の含有量が０．１重量％以上３０重量％未満、食塩代替塩の含有量が２０重量％未満となるように、食塩および食塩代替塩を配合し、食塩１００重量部に対し、砂糖の含有量が０～１５重量部となるように砂糖を配合する工程を含む、固形状調味料の製造方法。
［１１］食塩代替塩が塩化カリウムである、［１０］に記載の製造方法。
［１２］食塩代替塩の含有量が、固形状調味料の全量に対し０．１重量％～１５重量％である、［１０］または［１１］に記載の製造方法。
［１３］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、［１０］～［１２］のいずれかに記載の製造方法。
［１４］砂糖がグラニュー糖である、［１０］～［１３］のいずれかに記載の製造方法。
［１５］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種以上を配合する、［１０］～［１４］のいずれかに記載の製造方法。
［１６］砂糖以外の糖類が乳糖である、［１５］に記載の製造方法。
［１７］固形状調味料が、１食分もしくは１回の使用量が個包装された形態である、［１０］～［１６］のいずれかに記載の製造方法。
［１８］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である、［１０］～［１６］のいずれかに記載の製造方法。
［１９］食塩含有量が固形状調味料の全量に対し０．１重量％以上３０重量％未満である固形状調味料において、食塩代替塩の含有量が固形状調味料の全量に対し２０重量％未満となるように食塩代替塩を配合し、砂糖の含有量が食塩１００重量部に対し０～１５重量部となるように砂糖を配合することを含む、固形状調味料の潮解性を改善する方法。
［２０］食塩代替塩が塩化カリウムである、［１９］に記載の方法。
［２１］食塩代替塩の含有量が、固形状調味料の全量に対し０．１重量％～１５重量％である、［１９］または［２０］に記載の方法。
［２２］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、［１９］～［２１］のいずれかに記載の方法。
［２３］砂糖がグラニュー糖である、［１９］～［２２］のいずれかに記載の方法。
［２４］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種以上を配合する、［１９］～［２３］のいずれかに記載の方法。
［２５］砂糖以外の糖類が乳糖である、［２４］に記載の方法。
［２６］固形状調味料が、１食分もしくは１回の使用量が個包装された形態である、［１９］～［２５］のいずれかに記載の方法。
［２７］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である、［１９］～［２５］のいずれかに記載の方法。 That is, the present invention relates to the following.
[1] Salt of 0.1% by weight or more and less than 30% by weight based on the total amount of solid seasoning, salt substitute salt of less than 20% by weight based on the total amount of solid seasoning, and 100 parts by weight of salt. On the other hand, a solid seasoning containing 0 to 15 parts by weight of sugar.
[2] The solid seasoning according to [1], wherein the salt substitute salt is potassium chloride.
[3] The solid seasoning according to [1] or [2], wherein the content of the salt substitute salt is 0.1% by weight to 15% by weight based on the total amount of the solid seasoning.
[4] The solid seasoning according to any one of [1] to [3], wherein the sugar content is 5 to 15 parts by weight with respect to 100 parts by weight of salt.
[5] The solid seasoning according to any one of [1] to [4], wherein the sugar is granulated sugar.
[6] Further, it contains 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 [1]. The solid seasoning according to any one of [5].
[7] The solid seasoning according to [6], wherein the sugar other than sugar is lactose.
[8] The solid seasoning according to any one of [1] to [7], which is a form in which one serving or one use amount is individually wrapped.
[9] The solid seasoning according to any one of [1] to [7], wherein a plurality of servings or a plurality of times of use are packaged in one package or filled in one container.
[10] Salt and salt substitute salt are added so that the salt content is 0.1% by weight or more and less than 30% by weight and the salt substitute salt content is less than 20% by weight based on the total amount of the solid seasoning. A method for producing a solid seasoning, which comprises a step of blending and blending sugar so that the sugar content is 0 to 15 parts by weight with respect to 100 parts by weight of salt.
[11] The production method according to [10], wherein the salt substitute salt is potassium chloride.
[12] The production method according to [10] or [11], wherein the content of the salt substitute salt is 0.1% by weight to 15% by weight based on the total amount of the solid seasoning.
[13] The production method according to any one of [10] to [12], wherein the sugar content is 5 to 15 parts by weight with respect to 100 parts by weight of salt.
[14] The production method according to any one of [10] to [13], wherein the sugar is granulated sugar.
[15] Further, 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 is blended [10]. The production method according to any one of [14].
[16] The production method according to [15], wherein the sugar other than sugar is lactose.
[17] The production method according to any one of [10] to [16], wherein the solid seasoning is in a form in which one serving or one use amount is individually wrapped.
[18] The production method according to any one of [10] to [16], wherein the solid seasoning is in a form in which a plurality of servings or a plurality of times of use are packaged in one or filled in one container. ..
[19] In a solid seasoning having a salt content of 0.1% by weight or more and less than 30% by weight based on the total amount of the solid seasoning, the content of the salt substitute salt is 20% by weight based on the total amount of the solid seasoning. Improves deliquescentness of solid seasonings, including blending salt substitute salt so that it is less than%, and blending sugar so that the sugar content is 0 to 15 parts by weight with respect to 100 parts by weight of salt. how to.
[20] The method according to [19], wherein the salt substitute salt is potassium chloride.
[21] The method according to [19] or [20], wherein the content of the salt substitute salt is 0.1% by weight to 15% by weight based on the total amount of the solid seasoning.
[22] The method according to any one of [19] to [21], wherein the sugar content is 5 to 15 parts by weight with respect to 100 parts by weight of salt.
[23] The method according to any one of [19] to [22], wherein the sugar is granulated sugar.
[24] Further, 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 are blended, [19] to The method according to any one of [23].
[25] The method according to [24], wherein the sugar other than sugar is lactose.
[26] The method according to any one of [19] to [25], wherein the solid seasoning is in a form in which one serving or one use amount is individually wrapped.
[27] The method according to any one of [19] to [25], wherein the solid seasoning is in a form in which a plurality of servings or a plurality of times of use are packaged in one or filled in one container.
　本発明により、食塩の含有量が０．１重量％以上３０重量％未満であり、食塩代替塩を含有する固形状調味料における潮解性を改善することができる。その結果、食塩代替塩を含有する固形状調味料の潮解に起因する外観、品質、取り扱い性等の悪化が抑制され、該固形状調味料の品質を長期間安定に維持することができる。 According to the present invention, the salt content is 0.1% by weight or more and less than 30% by weight, and the deliquescent property of the solid seasoning containing the salt substitute salt can be improved. As a result, deterioration of appearance, quality, handleability, etc. due to deliquescent of the solid seasoning containing a salt substitute salt is suppressed, and the quality of the solid seasoning can be stably maintained for a long period of time.
　本発明は、食塩代替塩を含有する固形状調味料であって、潮解性の改善された固形状調味料（以下、本明細書にて「本発明の固形状調味料」ともいう）を提供する。
　本発明の固形状調味料は、固形状調味料の全量に対して０．１重量％以上３０重量％未満の食塩と、２０重量％未満の食塩代替塩、および食塩１００重量部に対して０～１５重量部の砂糖を含有する。 The present invention provides a solid seasoning containing a salt substitute salt and having improved deliquescent properties (hereinafter, also referred to as "the solid seasoning of the present invention" in the present specification). To do.
The solid seasoning of the present invention comprises 0.1% by weight or more and less than 30% by weight of salt, less than 20% by weight of salt substitute salt, and 0 with respect to 100 parts by weight of salt with respect to the total amount of solid seasoning. Contains ~ 15 parts by weight of sugar.
　本明細書において「固形状調味料」とは、粉末状、粒状、顆粒状等の調味料、およびキューブ状またはブロック状等に成形された調味料をいう。
　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、豚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。 As used herein, the term "solid seasoning" refers to a seasoning in the form of powder, granules, granules, etc., and a seasoning in the form of cubes, blocks, or the like.
In addition, the term "seasoning" as used herein refers to foods or food additives used for the purpose of seasoning dishes.
The solid seasoning of the present invention preferably contains sardines, kelp, shiitake mushrooms, dried chicken, beef, pork, etc., with respect to the juice and soup used in various dishes such as Japanese-style dishes, Western-style dishes, and Chinese-style dishes. It is provided as a flavor seasoning that imparts aroma and taste, or as a soup or soup that can be used in various dishes simply by dissolving it in water or the like.
　本発明の固形状調味料に含有される食塩は、料理に塩味を付与するのに重要である。本発明における「食塩」は、通常、塩化ナトリウムを乾燥重量あたり９７重量％以上含み、コーデックス規格（国際食品規格）を満たす食用塩である。
　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。
　食塩摂取量の低減の観点からは、本発明の固形状調味料における食塩の含有量は、固形状調味料の全量に対し３０重量％未満であり、好ましくは２５重量％以下であり、さらに好ましくは２３重量％以下である。
　また調味料の呈味（塩味）に対する影響という観点からは、固形状調味料における食塩の含有量は、固形状調味料の全量に対し、０．１重量％以上であり、好ましくは１重量％以上であり、さらに好ましくは５重量％以上であり、または１０重量％以上であり、あるいは１５重量％以上である。 The salt contained in the solid seasoning of the present invention is important for imparting a salty taste to dishes. The "salt" in the present invention is an edible salt containing 97% by weight or more of sodium chloride per dry weight and satisfying the Codex standard (international food standard).
The salt contained in the solid seasoning of the present invention refers to a salt existing in a crystalline state in the solid seasoning. The shape and size of the salt crystals are not particularly limited, but those having a regular hexahedron having a side length of about 0.2 mm to 0.75 mm, which is found in commonly used "edible salt", are preferably used. ..
From the viewpoint of reducing the salt intake, the salt content in the solid seasoning of the present invention is less than 30% by weight, preferably 25% by weight or less, more preferably 25% by weight or less, based on the total amount of the solid seasoning. Is 23% by weight or less.
From the viewpoint of the influence of the seasoning on the taste (salty taste), the content of salt in the solid seasoning is 0.1% by weight or more, preferably 1% by weight, based on the total amount of the solid seasoning. The above is more preferably 5% by weight or more, or 10% by weight or more, or 15% by weight or more.
　本発明の固形状調味料においては、減塩に伴う塩味の低下を補うために、食塩代替塩が含有される。
　本発明において、「食塩代替塩」とは、食塩（塩化ナトリウム）の代わりに食品に添加される塩をいい、食品添加物として使用することができ、食品に塩味を付与し得るものであれば、無機塩、有機塩を問わず、特に制限されることなく用いることができる。
　無機塩としては、塩化カリウム、硝酸カリウム、硫酸カリウム、リン酸二水素カリウム、リン酸水素二カリウム、リン酸三カリウム等のカリウム塩、塩化マグネシウム等のアルカリ土類金属塩等が挙げられる。
　有機塩としては、クエン酸二水素カリウム、クエン酸三カリウム、グルコン酸カリウム、グルタミン酸カリウム、酒石酸水素カリウム、乳酸カリウム等のカリウム塩、クエン酸カルシウム、グルタミン酸カルシウム、グルタミン酸マグネシウム、乳酸カルシウム等のアルカリ土類金属塩が挙げられる。
　本発明においては、食塩代替塩は１種を選択して単独で、または２種以上を選択し、組み合わせて用いることができる。
　なお、食塩代替塩としては、各社より提供されている市販の製品を用いることができる。 In the solid seasoning of the present invention, a salt substitute salt is contained in order to compensate for the decrease in saltiness due to salt reduction.
In the present invention, the "salt substitute salt" refers to a salt added to food instead of salt (sodium chloride), as long as it can be used as a food additive and can impart saltiness to food. , Inorganic salt and organic salt can be used without particular limitation.
Examples of the inorganic salt include potassium salts such as potassium chloride, potassium nitrate, potassium sulfate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate and tripotassium phosphate, and alkaline earth metal salts such as magnesium chloride.
Examples of organic salts include potassium dihydrogen citrate, tripotassium citrate, potassium gluconate, potassium glutamate, potassium hydrogen tartrate, potassium lactate and other potassium salts, calcium citrate, calcium glutamate, magnesium glutamate, calcium lactate and other alkaline soils. Examples include metal salts.
In the present invention, one type of salt substitute salt can be selected and used alone, or two or more types can be selected and used in combination.
As the salt substitute salt, commercially available products provided by each company can be used.
　固形状調味料に対する塩味付与効果を考慮すると、食塩代替塩としては、塩化カリウム、塩化マグネシウム、グルコン酸カリウムからなる群より選択される１種以上を用いることが好ましく、塩化カリウムがより好ましく用いられる。 Considering the salty taste-imparting effect on the solid seasoning, it is preferable to use one or more selected from the group consisting of potassium chloride, magnesium chloride, and potassium gluconate as the salt substitute salt, and potassium chloride is more preferably used. ..
　本発明の固形状調味料において、塩味を補う効果を考慮すると、食塩代替塩は、固形状調味料の全量に対して通常０．１重量％以上含有され、好ましくは１重量％以上含有される。
　また、食塩代替塩の含有量が、固形状調味料の全量に対して２０重量％以上であると、潮解性が強く出現し、本発明の効果が十分に得られないため、本発明の固形状調味料における食塩代替塩の含有量は、固形状調味料の全量に対して通常２０重量％未満であり、好ましくは１５重量％以下であり、より好ましくは１３重量％以下である。 In consideration of the effect of supplementing the salty taste in the solid seasoning of the present invention, the salt substitute salt is usually contained in an amount of 0.1% by weight or more, preferably 1% by weight or more, based on the total amount of the solid seasoning. ..
Further, when the content of the salt substitute salt is 20% by weight or more with respect to the total amount of the solid seasoning, deliquescent property appears strongly and the effect of the present invention cannot be sufficiently obtained. The content of the salt substitute salt in the shape seasoning is usually less than 20% by weight, preferably 15% by weight or less, and more preferably 13% by weight or less with respect to the total amount of the solid seasoning.
　本発明の固形状調味料には、食塩１００重量部に対して０～１５重量部の砂糖が含有される。砂糖の含有量が、食塩に対して前記範囲内であれば、固形状調味料の潮解性が良好に改善される。固形状調味料の味に対する影響の観点からは、砂糖は、食塩１００重量部に対して５重量部以上含有されることが好ましい。固形状調味料の味に対する影響および潮解性改善効果の双方を考慮すると、砂糖の含有量は、食塩１００重量部に対して１０重量部～１５重量部とすることがより好ましい。 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. When the sugar content is within the above range with respect to salt, the deliquescent property of the solid seasoning is satisfactorily improved. From the viewpoint of the influence of the solid seasoning on the taste, it is preferable that sugar is contained in an amount of 5 parts by weight or more with respect to 100 parts by weight of salt. Considering both the effect of the solid seasoning on the taste and the effect of improving deliquescentness, the sugar content is more preferably 10 parts by weight to 15 parts by weight with respect to 100 parts by weight of salt.
　本発明の固形状調味料に用いられる砂糖は、甘味を有する糖の結晶である。
　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、特に制限されること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、結晶または非晶質の状態で存在する砂糖をいう。 The sugar used in the solid seasoning of the present invention is a crystal of sugar having a sweet taste.
In the present invention, the sugar may be any of sugar cane, sugar beet, sugar maple, palmyra palm, sweet sorghum and the like as raw materials without particular limitation.
Further, in the present invention, both honey-containing sugar and honey-containing sugar produced from the above raw materials by a usual production method can be used, and those in various crystalline states are used.
Examples of the honey-containing sugar include brown sugar, white sugar, cana sword (brown sugar), Wasanbon, sorghum sugar, maple sugar and the like. The sugar cubes include rock candy (for example, white disaccharide, medium disaccharide, granulated sugar, etc.) whose crystals are large and dry and silky, and car sugar (for example, fine white sugar), which has small crystals and a moist texture. Examples thereof include processed sugars (for example, sugar cubes, rock candy, powdered sugars, granular sugars, etc.) produced from raw sugars such as sanon tou.
For the object of the present invention, white sugar, which is a purified sugar containing sucrose as a main component, and granulated sugar, which has 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 or amorphous state in the solid seasoning.
　本発明の固形状調味料に、当初は液状成分として添加されても、固形状調味料中では結晶状態で存在することになる食塩や、結晶または非晶質の状態で存在することになる砂糖が存在する場合、上記した固形状調味料の全量に対する食塩の含有量や、食塩１００重量部に対する砂糖の含有量比は、前記食塩や砂糖の量を加味して算出される。 Even if it is initially added as a liquid component to the solid seasoning of the present invention, salt that will be present in the crystalline state in the solid seasoning, and sugar that will be present in the crystalline or amorphous state. If is present, the salt content with respect to the total amount of the solid seasoning and the sugar content ratio with respect to 100 parts by weight of the salt are calculated in consideration of the amount of the salt and sugar.
　本発明の固形状調味料には、本発明の特徴を損なわない範囲で、さらに一般的な栄養成分や、食塩、食塩代替塩および砂糖以外の呈味成分を含有させることができる。
　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 may contain more general nutritional components and taste components other than salt, salt substitute salt and sugar as long as the characteristics of the present invention are not impaired.
Examples of such nutritional components and taste components include nutrients such as carbohydrates, lipids and proteins, various extracts that are sources of nutrients, nutritional enhancers, foods and food additives used for seasoning, and the like. Be done.
　具体的には、砂糖以外の糖類（たとえば、ブドウ糖、果糖、乳糖、デキストリン、デンプン等）、食用油脂（たとえば、食用サフラワー油、食用ブドウ油、食用大豆油、食用ヒマワリ油、食用トウモロコシ油、食用綿実油、食用ゴマ油、食用ナタネ油、食用コメ油、食用落花生油、食用オリーブ油等の食用植物油、ヘット、ラード等の食用動物脂等）、野菜（たとえば、ニンジン、タマネギ、セロリ、ハクサイ、キャベツ等）の粉末およびそれらのエキス、海藻（たとえば、コンブ、ワカメ等）の粉末およびそれらのエキス、キノコ（たとえば、マツタケ、シイタケ、シメジ等）の粉末およびそれらのエキス、魚介類（たとえば、カツオ、サバ、アジ、イワシ、エビ、ホタテ、カキ等）の粉末およびそれらのエキス、畜肉（たとえば、牛肉、豚肉、鶏肉等）の粉末およびそれらのエキス、タンパク質加水分解物、各種ビタミン類（たとえば、ビタミンＡ、ビタミンＢ群（ビタミンＢ１、ビタミンＢ２、ナイアシン、パントテン酸、ビタミンＢ６、ビオチン、葉酸、ビタミンＢ１２）、ビタミンＣ、ビタミンＤ、ビタミンＥ、ビタミンＫ等）、各種ミネラル類（たとえば、マグネシウム、亜鉛、鉄、ナトリウム、カリウム、セレン等）、アミノ酸類（たとえば、ＤＬ－アラニン、Ｌ－イソロイシン、Ｌ－セリン、Ｌ－トリプトファン、Ｌ－トレオニン、Ｌ－バリン、Ｌ－リシン、Ｌ－ロイシン等）、しょうゆ（たとえば、こいくちしょうゆ、うすくちしょうゆ、しろしょうゆ、たまりしょうゆ、再仕込みしょうゆ、かえししょうゆ等）、酵母エキス、うま味調味料（たとえば、Ｌ－グルタミン酸ナトリウム、Ｌ－アスパラギン酸ナトリウム、ＤＬ－アラニン、グリシン等のアミノ酸系調味料、イノシン酸二ナトリウム、グアニル酸二ナトリウム等の核酸系調味料、コハク酸ナトリウム、コハク酸二ナトリウム等の有機酸系調味料等）、甘味料（たとえば、アスパルテーム、グリチルリチン酸二ナトリウム、サッカリン等）、酸味料（たとえば、クエン酸、コハク酸、酢酸、酢酸ナトリウム、リンゴ酸等）、苦味料（たとえば、カフェイン、ナリンジン、ニガヨモギ抽出物等）、香辛料（たとえば、オレガノ、コショウ、セージ、タイム、ローズマリー、ガーリック、ローレル、クローブ等）等が挙げられる。 Specifically, 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, etc. Edible cotton seed oil, edible sesame oil, edible rapeseed oil, edible rice oil, edible peanut oil, edible vegetable oil such as edible olive oil, edible animal fat such as head and lard), vegetables (for example, carrots, onions, celery, hakusai, cabbage, etc.) ) Powders and their extracts, seaweed (eg, konbu, wakame, etc.) powders and their extracts, mushrooms (eg, matsutake, shiitake, shimeji, etc.) powders and their extracts, seafood (eg, bonito, mackerel, etc.) , Aji, sardines, shrimp, scallops, oysters, etc.) powders and their extracts, livestock meat (eg, beef, pork, chicken, etc.) powders and their extracts, protein hydrolysates, various vitamins (eg, vitamin A) , Vitamin B group (Vitamin B 1 , Vitamin B 2 , Niacin, Pantothenic acid, Vitamin B 6 , Biotin, Folic acid, Vitamin B 12 ), Vitamin C, Vitamin D, Vitamin E, Vitamin K, etc.), Various minerals (for example) , Magnesium, zinc, iron, sodium, potassium, selenium, etc.), amino acids (eg DL-alanine, L-isoleucine, L-serine, L-tryptophane, L-threonine, L-valine, L-lysine, L- Leucine, etc.), soy sauce (for example, koikuchi soy sauce, light soup, white soy sauce, tamari soy sauce, re-prepared soy sauce, kae soy sauce, etc.), yeast extract, umami seasoning (for example, sodium L-glutamate, sodium L-aspartate) , DL-alanine, amino acid-based seasonings such as glycine, nucleic acid-based seasonings such as disodium inosinate and disodium guanylate, organic acid-based seasonings such as sodium succinate and disodium succinate), sweeteners ( For example, aspartame, disodium glycyrrhizinate, saccharin, etc.), acidulants (eg, citric acid, succinic acid, acetic acid, sodium acetate, malic acid, etc.), bitterness agents (eg, caffeine, narringine, nigayomogi extract, etc.), Examples include spices (eg, oregano, pepper, sage, thyme, rosemary, garlic, laurel, cloves, etc.).
　本発明の固形状調味料には、味および栄養学的見地から、食塩、食塩代替塩および砂糖の他に、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種以上を含有させることが好ましい。特に、砂糖以外の糖類は、固形状調味料の呈する甘味を補う上で、また、後述するように、賦形剤、結合剤等としても機能するため、好ましく用いられる。
　砂糖以外の糖類としては、乳糖が好ましく用いられる。
　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、５０重量％～７５重量％含有させることが好ましく、５５重量％～７２．５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 seasoning of the present invention includes salt, salt substitute salt and sugar, as well as sugars other than sugar, edible oils and fats, various extracts, protein hydrolysates, soy sauce, and umami seasonings. It is preferable to contain one or more selected from the group consisting of acidulants and spices. In particular, sugars other than sugar are preferably used because they supplement the sweetness of the solid seasoning and also function as excipients, binders, etc., as will be described later.
As the sugar other than sugar, lactose is preferably used.
In addition, various extracts, soy sauce and the like can be contained in the solid seasoning of the present invention even in a liquid state.
One or more selected from the group consisting of sugars other than sugar, edible oils and fats, various extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices shall be solid in their total content. It is preferably contained in an amount of 50% by weight to 75% by weight, more preferably 55% by weight to 72.5% by weight, based on the total amount of the shape seasoning.
　また、本発明の固形状調味料には、必要に応じて、一般的な食品用添加剤、例えば賦形剤（乳糖、デンプン、Ｄ－マンニトール等）、結合剤（アルファー化デンプン、カルボキシメチルセルロース、ヒドロキシプロピルセルロース、セラック、カンテン、ゼラチン等）、崩壊剤（結晶セルロース、デキストリン等）、滑沢剤（タルク、流動パラフィン等）、乳化剤（グリセリン脂肪酸エステル、ショ糖脂肪酸エステル等）、増粘安定剤（アラビアガム、グアーガム、キサンタンガム等）、酸化防止剤（混合ビタミンＥ、エリソルビン酸ナトリウム等）、保存料（安息香酸ナトリウム、ソルビン酸等）、着色料（クチナシ黄色素、赤色２号等）、香料（オレンジ、リンゴ、バラ、ラベンダー等の天然香料、アニスアルデヒド、ゲラニオール、バニリン、ｌ－メントール等の合成香料等）、製造用剤（かん水、結着剤等）等を添加することができる。 In addition, the solid seasoning of the present invention contains, if necessary, general food additives such as excipients (lactose, starch, D-mannitol, etc.), binders (pregelatinized starch, carboxymethyl cellulose, etc.). Hydroxypropyl cellulose, cellac, canten, gelatin, etc.), disintegrant (crystalline cellulose, dextrin, etc.), lubricant (talc, liquid paraffin, etc.), emulsifier (glycerin fatty acid ester, sucrose fatty acid ester, etc.), thickening stabilizer (Arabic gum, guar gum, xanthan gum, etc.), antioxidants (mixed vitamin E, sodium erythorbicate, etc.), preservatives (sodium benzoate, sorbic acid, etc.), coloring agents (kuchinashi starch, red No. 2, etc.), fragrances (Natural fragrances such as orange, apple, rose, lavender, synthetic fragrances such as anisaldehyde, gelaniol, vanillin, l-menthol, etc.), manufacturing agents (watering, binder, etc.) and the like can be added.
　本発明の固形状調味料は、食塩、食塩代替塩および砂糖に、必要に応じて上記した栄養成分や呈味成分、あるいは一般的な食品用添加剤を加えて、通常の食品の製造方法に従って製造することができる。
　たとえば、食塩、食塩代替塩、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、混合して均一とし、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、食塩代替塩、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 is prepared by adding the above-mentioned nutritional components, taste components, or general food additives to salt, a salt substitute salt, and sugar as necessary, according to a conventional food manufacturing method. Can be manufactured.
For example, additives such as excipients are added to salt, salt substitute salt, sugar, nutritional components and taste components, mixed to make them uniform, and if necessary, crushed and sized to form a powdery seasoning. Can be.
In addition, a binder is added to salt, a salt substitute salt, sugar, a nutritional component, and a taste component as necessary and mixed, and a general granulation method such as stirring granulation, extrusion granulation, or fluidized bed granulation is performed. Can be granulated to obtain a granular seasoning.
Further, the powdery or granular seasoning can be molded by compression molding, extrusion molding or the like to obtain a cube-shaped or block-shaped seasoning.
　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であり、好ましくは０．１５ｍｍ～０．２ｍｍである。あるいは、他の態様において、通常約０．１ｍｍ～０．６ｍｍであり、好ましくは０．２ｍｍ～０．４ｍｍ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、粉末状または顆粒状の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）等を使用し、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。
　さらに、本発明のキューブ状またはブロック状の固形状調味料は、キューブまたはブロックの一辺が通常５ｍｍ～２５ｍｍ、好ましくは１０ｍｍ～２２ｍｍ程度の大きさを有する。
　キューブ状またはブロック状の固形状調味料の一辺の長さは、ノギス等を用いて測定される。 The particle size of the powdery solid seasoning of the present invention is usually about 0.1 mm to 0.3 mm, preferably 0.15 mm to 0.2 mm. Alternatively, in another embodiment, it is usually about 0.1 mm to 0.6 mm, preferably 0.2 mm to 0.4 mm, and the particle size of the granular solid seasoning of the present invention is usually about 0. It is 5 mm to 3 mm, preferably about 0.8 mm to 2 mm.
The particle size of the powdery or granular solid seasoning is usually measured by a sieving method. For the measurement by the sieving method, for example, referring to Japanese Industrial Standards (JIS) Z 8815-1994, an electromagnetic shaker AS200 (manufactured by Lecce) or the like is used, and the opening is 3.35 mm, 2.36 mm. This is performed using sieves of 1.70 mm, 1.40 mm, 0.85 mm and 0.50 mm under the condition of shaking with an amplitude of 2 mm and 2 minutes.
Further, the cube-shaped or block-shaped solid seasoning of the present invention has a size of usually 5 mm to 25 mm, preferably about 10 mm to 22 mm on one side of the cube or block.
The length of one side of the cube-shaped or block-shaped solid seasoning is measured using a caliper or the like.
　本発明の固形状調味料は、１食分もしくは１回の使用量を、紙（上質紙、クラフト紙、グラシン紙等）、プラスチックフィルム（ポリエチレン、ポリプロピレン、ポリエチレンテレフタレート、ナイロン、ポリ塩化ビニリデン等のフィルム、これらのアルミニウム蒸着フィルム、積層フィルム等）等により個包装し、複数の個包装した固形状調味料を、さらに紙や袋等の包装体により包装し、もしくは箱、プラスチックボトル、びん、缶、パウチ等の容器に収納して提供してもよい。あるいは、複数食分もしくは複数回の使用量を、袋等、一つの包装体により包装し、もしくはプラスチックボトル、びん、缶、パウチ等、一つの容器に充填して提供してもよい。
　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としては、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、開封後に再密封が可能なものを好ましく用いることができるが、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 one time, using paper (high-quality paper, kraft paper, glassin paper, etc.), plastic film (polyethylene, polypropylene, polyethylene terephthalate, nylon, polyvinylidene chloride, etc.). , These aluminum vapor-deposited films, laminated films, etc.), and multiple individually wrapped solid seasonings are further wrapped in packaging such as paper or bags, or boxes, plastic bottles, bottles, cans, etc. It may be stored in a container such as a pouch and provided. Alternatively, a plurality of servings or a plurality of times of use may be packaged in one package such as a bag, or may be provided by filling in one container such as a plastic bottle, bottle, can or pouch.
As the package or container for packaging or filling the solid seasoning of the present invention, a bag with a rail fastener, a seal or the like, a container with packing, a pouch with a zipper, or the like, which can be resealed after opening, is preferably used. However, even packages or containers that cannot be resealed after opening can be used without problems.
It should be noted that the present invention is not limited to the above-described embodiment, and it goes without saying that the present invention can be used in various packaging container forms within the scope of the present invention.
　上述した通り、食塩含有量が固形状調味料の全量に対し０．１重量％以上３０重量％未満である本発明の固形状調味料においては、食塩代替塩の含有量は固形状調味料の全量に対し２０重量％未満であり、砂糖の含有量は、食塩１００重量部に対して１５重量部以下である。その結果、固形状調味料の潮解性が良好に改善され、固形状調味料の外観、品質、取扱い性等の悪化が抑制される。
　従って、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潮解が生じにくい。
　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、固形状調味料の潮解による外観、品質、取扱い性等の悪化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、固形状調味料の潮解による外観、品質、取扱い性等の悪化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に固形状調味料を充填し、複数回繰り返し用いた場合や、１回使用した後に長期間保存した場合であっても、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 described above, in the solid seasoning of the present invention in which the salt content is 0.1% by weight or more and less than 30% by weight with respect to the total amount of the solid seasoning, the content of the salt substitute salt is that of the solid seasoning. It is less than 20% by weight based on the total amount, and the sugar content is 15 parts by weight or less based on 100 parts by weight of salt. As a result, the deliquescent property of the solid seasoning is satisfactorily improved, and deterioration of the appearance, quality, handleability, etc. of the solid seasoning is suppressed.
Therefore, the solid seasoning of the present invention is less likely to cause deliquescent even when exposed to air.
Therefore, a solid seasoning in which one serving or one-time use is individually packaged, and a form in which multiple servings or multiple-use amounts are packaged in one or filled in one container. In any of the solid seasonings, deterioration of appearance, quality, handleability, etc. due to deliquescent of the solid seasonings is satisfactorily suppressed.
In particular, in a solid seasoning in which a plurality of servings or a plurality of times of use are packaged in one or filled in one container, the solid seasoning is repeated a plurality of times after the package or the container is opened. Even when the solid seasoning is used or when the solid seasoning is stored for a long period of time after being used once, deterioration of appearance, quality, handleability, etc. due to deliquescent of the solid seasoning is satisfactorily suppressed.
In addition, even when a package or container that cannot be resealed after opening is filled with a solid seasoning and used repeatedly multiple times, or when stored for a long period of time after being used once, the solid seasoning Can be stored well.
Furthermore, in the solid seasoning of the present invention, the use of lactose as an excipient is not limited, so that the solid seasoning can be produced by a conventional production method.
　また、本発明は、食塩代替塩を含有する固形状調味料であって、潮解性の改善された固形状調味料の製造方法（以下、本明細書において「本発明の製造方法」ともいう）を提供する。
　本発明の製造方法は、固形状調味料の全量に対し、食塩含有量が０．１重量％以上３０重量％未満、食塩代替塩の含有量が２０重量％未満となるように、食塩および食塩代替塩を配合し、砂糖の含有量が食塩１００重量部に対し、０～１５重量部となるように砂糖を配合する工程を含む。 Further, the present invention is a method for producing a solid seasoning containing a salt substitute salt and having improved deliquescent property (hereinafter, also referred to as "the production method of the present invention" in the present specification). I will provide a.
The production method of the present invention comprises salt and salt so that the salt content is 0.1% by weight or more and less than 30% by weight and the salt substitute salt content is less than 20% by weight with respect to the total amount of the solid seasoning. The step of blending the alternative salt and blending the sugar so that the sugar content is 0 to 15 parts by weight with respect to 100 parts by weight of the salt is included.
　本発明の製造方法により製造される固形状調味料において、食塩含有量は、固形状調味料の全量に対し３０重量％未満であり、２５重量％以下であることが好ましく、２３重量％以下であることがさらに好ましい。
　一方、本発明の製造方法により製造される固形状調味料においては、食塩含有量は０．１重量％以上であり、好ましくは１重量％以上であり、さらに好ましくは５重量％以上であり、または１０重量％以上であり、あるいは１５重量％以上である。
　本発明の製造方法において、食塩代替塩の含有量は、固形状調味料の全量に対して通常０．１重量％以上であり、好ましくは１重量％以上である。また、固形状調味料の全量に対し、好ましくは１５重量％以下であり、より好ましくは１３重量％以下である。
　また、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重量部であることが好ましく、１０重量部～１５重量部であることがより好ましい。 In the solid seasoning produced by the production method of the present invention, the salt content is less than 30% by weight, preferably 25% by weight or less, and preferably 23% by weight or less, based on the total amount of the solid seasoning. It is more preferable to have.
On the other hand, in the solid seasoning produced by the production method of the present invention, the salt content is 0.1% by weight or more, preferably 1% by weight or more, and more preferably 5% by weight or more. Alternatively, it is 10% by weight or more, or 15% by weight or more.
In the production method of the present invention, the content of the salt substitute salt is usually 0.1% by weight or more, preferably 1% by weight or more, based on the total amount of the solid seasoning. Further, it is preferably 15% by weight or less, more preferably 13% by weight or less, based on the total amount of the solid seasoning.
Further, in the production method of the present invention, the sugar content is preferably 5 parts by weight to 15 parts by weight, and more preferably 10 parts by weight to 15 parts by weight with respect to 100 parts by weight of salt.
　なお、本発明の製造方法における「固形状調味料」、「食塩」、「食塩代替塩」および「砂糖」については、本発明の固形状調味料に関し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、結晶または非晶質の状態で存在するものをいう。 The "solid seasoning", "salt", "salt substitute salt" and "sugar" in the production method of the present invention are as described above for the solid seasoning of the present invention, and the salt and sugar are the same. A solid seasoning that exists in a crystalline or amorphous state.
　本発明の製造方法は、さらに、栄養成分や呈味成分、一般的な食品用添加剤を配合する工程を含むことができる。
　栄養成分や呈味成分、食品用添加剤については、本発明の固形状調味料に関し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種以上を配合することが好ましい。
　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、栄養成分および呈味成分として、砂糖以外の糖類を配合することが好ましく、砂糖以外の糖類として、乳糖を配合することがさらに好ましい。
　本発明の製造方法が、エキス、しょうゆ等の液状成分を配合することを含む場合、それらに含有された状態で配合され、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、結晶または非晶質の状態で存在することになる砂糖の含有量は、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。 The production method of the present invention can further include a step of blending a nutritional component, a taste component, and a general food additive.
The nutritional components, taste components, and food additives are as described above for the solid seasoning of the present invention.
From a taste and nutritional point of view, the nutritional component and the taste component are selected from the group consisting of sugars other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices. It is preferable to mix one kind or two or more kinds.
In addition, from the viewpoint of supplementing the sweetness of the solid seasoning and contributing to the stability of the preparation, it is preferable to add sugars other than sugar as nutritional components and taste components, and lactose is added as sugars other than sugar. It is more preferable to do so.
When the production method of the present invention includes blending liquid components such as extracts and soy sauce, salt that is blended in the state of being contained in them and is present in a crystalline state in the solid seasoning, or The sugar content that will be present in a crystalline or amorphous state is taken into account when calculating the above-mentioned salt content and the sugar content ratio to 100 parts by weight of salt.
　さらに、本発明の製造方法は、食塩、食塩代替塩および砂糖を含有する上記混合物を粉砕し、整粒し、もしくは造粒し、または所望の形態に成形する工程を含むことができる。
　本発明の製造方法により製造される潮解性の改善された固形状調味料の形態、粒度、大きさ等については、本発明の固形状調味料に関し上記した通りである。 Further, the production method of the present invention can include a step of crushing, sizing, or granulating, or molding the mixture containing salt, a salt substitute salt, and sugar into a desired form.
The form, particle size, size, etc. of the solid seasoning with improved deliquescent property produced by the production method of the present invention are as described above for the solid seasoning of the present invention.
　さらにまた、本発明の製造方法は、１食分もしくは１回の使用量の固形状調味料を個包装し、次いで一つの包装体により包装し、もしくは一つの容器に収納する工程、あるいは、複数食分もしくは複数回の使用量の固形状調味料を、一つの包装体により包装し、もしくは一つの容器に充填する工程を含むことができる。 Furthermore, the production method of the present invention is a step of individually wrapping one serving or one-time use amount of solid seasoning, then packaging in one package, or storing in one container, or a plurality of servings. Alternatively, it can include a step of packaging the solid seasoning in a plurality of times of use in one package or filling it in one container.
　本発明の製造方法により、固形状調味料の潮解性が良好に改善され、固形状調味料の潮解に起因する外観、品質、取扱い性等の悪化等が良好に抑制された固形状調味料を得ることができる。 According to the production method of the present invention, the deliquescent property of the solid seasoning is satisfactorily improved, and the deterioration of appearance, quality, handleability, etc. due to the deliquescent of the solid seasoning is satisfactorily suppressed. Obtainable.
　本発明の製造方法により、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の形態においても、潮解性が改善され、潮解による外観、品質、取扱い性等の悪化が良好に抑制された固形状調味料を得ることができる。
　特に、本発明の製造方法は、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の固形状調味料の製造において好適に適用される。かかる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、潮解による外観、品質、取扱い性等の悪化が良好に抑制された固形状調味料を提供することができる。
　また、本発明の製造方法により、開封後に再密封することができない包装体や容器に充填された固形状調味料であっても、複数回の繰り返し使用や、１回使用した後の長期間の保存に対し、保存性の良好な固形状調味料を提供することができる。 According to the production method of the present invention, a solid seasoning in which one serving or one-time use is individually packaged, and a plurality of servings or multiple-use amounts are packaged in one or filled in one container. In any form of the solid seasoning in any of the above forms, it is possible to obtain a solid seasoning in which the deliquescent property is improved and the deterioration of appearance, quality, handleability and the like due to deliquescent is well suppressed.
In particular, the production method of the present invention is suitably applied to the production of a solid seasoning in a form in which a plurality of servings or a plurality of times of use are packaged in one or filled in one container. In such a form of solid seasoning, when the solid seasoning is repeatedly used a plurality of times after the package or container is opened, or when the solid seasoning is used once and then stored for a long period of time. Further, it is possible to provide a solid seasoning in which deterioration of appearance, quality, handleability and the like due to deliquescent is satisfactorily suppressed.
Further, according to the production method of the present invention, even a solid seasoning filled in a package or container that cannot be resealed after opening can be used repeatedly a plurality of times or for a long period of time after being used once. For storage, it is possible to provide a solid seasoning having good storage stability.
　さらに、本発明は、食塩代替塩を含有する固形状調味料の潮解性を改善する方法（以下、本明細書において「本発明の改善方法」ともいう）を提供する。
　本発明の改善方法は、食塩含有量が固形状調味料の全量に対し０．１重量％以上３０重量％未満である固形状調味料において、食塩代替塩の含有量が固形状調味料の全量に対し２０重量％未満となるように食塩代替塩を配合し、砂糖の含有量が食塩１００重量部に対し０～１５重量部となるように砂糖を配合することを含む。 Furthermore, the present invention provides a method for improving the deliquescent property of a solid seasoning containing a salt substitute salt (hereinafter, also referred to as "the method for improving the present invention" in the present specification).
In the improvement method of the present invention, in a solid seasoning having a salt content of 0.1% by weight or more and less than 30% by weight with respect to the total amount of the solid seasoning, the content of the salt substitute salt is the total amount of the solid seasoning. The salt substitute salt is blended so as to be less than 20% by weight, and sugar is blended so that the sugar content is 0 to 15 parts by weight with respect to 100 parts by weight of salt.
　本発明の改善方法における「固形状調味料」、「食塩」「食塩代替塩」および「砂糖」については、本発明の固形状調味料に関し、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、結晶または非晶質の状態で存在するものをいう。
　本発明の改善方法において、食塩含有量は、固形状調味料の全量に対し３０重量％未満であり、２５重量％以下であることが好ましく、２３重量％以下であることがさらに好ましい。
　一方、本発明の改善方法においては、食塩含有量は０．１重量％以上であり、好ましくは１重量％以上であり、さらに好ましくは５重量％以上であり、または１０重量％以上であり、あるいは１５重量％以上である。
　本発明の改善方法において、食塩代替塩の含有量は、固形状調味料の全量に対して通常０．１重量％以上であり、好ましくは１重量％以上である。また、固形状調味料の全量に対し、好ましくは１５重量％以下であり、より好ましくは１３重量％以下である。
　本発明の改善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重量部であることが好ましく、１０重量部～１５重量部であることがより好ましい。 The "solid seasoning", "salt", "salt substitute salt" and "sugar" in the improvement method of the present invention are as described above for the solid seasoning of the present invention, and the salt and sugar are in the solid state. A seasoning that exists in a crystalline or amorphous state.
In the improvement method of the present invention, the salt content is less than 30% by weight, preferably 25% by weight or less, and more preferably 23% by weight or less, based on the total amount of the solid seasoning.
On the other hand, in the improvement method of the present invention, the salt content is 0.1% by weight or more, preferably 1% by weight or more, more preferably 5% by weight or more, or 10% by weight or more. Alternatively, it is 15% by weight or more.
In the improvement method of the present invention, the content of the salt substitute salt is usually 0.1% by weight or more, preferably 1% by weight or more, based on the total amount of the solid seasoning. Further, it is preferably 15% by weight or less, more preferably 13% by weight or less, based on the total amount of the solid seasoning.
The sugar content in the improvement method of the present invention is preferably 5 parts by weight to 15 parts by weight, and more preferably 10 parts by weight to 15 parts by weight with respect to 100 parts by weight of salt.
　本発明の改善方法においては、必要に応じて、上記した栄養成分や呈味成分、一般的な食品用添加剤を、固形状調味料に配合してもよい。
　味および栄養学的見地から、本発明の改善方法は、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種以上を配合することを含む。
　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、本発明の改善方法は、より好ましくは、栄養成分および呈味成分として、砂糖以外の糖類を配合することを含み、さらに好ましくは、砂糖以外の糖類として乳糖を配合することを含む。
　本発明の改善方法が、エキス、しょうゆ等の液状成分を配合することを含む場合、それらに含有された状態で配合され、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、結晶または非晶質の状態で存在することになる砂糖の含有量は、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 improvement method of the present invention, the above-mentioned nutritional components, taste components, and general food additives may be added to the solid seasoning, if necessary.
From a taste and nutritional point of view, the improvement method of the present invention is preferably further selected from the group consisting of sugars other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices. Includes blending one or more of the following.
From the viewpoint of contributing to the stabilization of the formulation of the solid seasoning as an excipient, a binder, etc. while supplementing the sweetness exhibited by the solid seasoning, the improvement method of the present invention is more preferably a nutritional component and a presentation. As a taste component, it includes blending sugars other than sugar, and more preferably, blending lactose as sugars other than sugar.
When the improvement method of the present invention includes blending liquid components such as extracts and soy sauce, it is blended in a state of being contained in them, and salt that will be present in a crystalline state in a solid seasoning, or The sugar content that will be present in a crystalline or amorphous state is taken into account when calculating the above-mentioned salt content and the sugar content ratio to 100 parts by weight of salt.
　本発明の改善方法における固形状調味料の形状、粒度、大きさ、製造方法については、上記した通りである。
　また、本発明の改善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, size, and manufacturing method of the solid seasoning in the improvement method of the present invention are as described above.
Further, as the solid seasoning in the improvement method of the present invention, as described above, one serving or one use amount is individually packaged, and a plurality of individually packaged solid seasonings are further packaged in one package. However, it can be provided in a form stored in one container, or in a form in which a plurality of servings or a plurality of times of use are packaged in one package or filled in one container.
　本発明の改善方法は、固形状調味料の潮解性を良好に改善し、固形状調味料の外観、品質、取扱い性等の悪化等を良好に抑制することができる。
　従って、本発明の改善方法は、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。
　特に、本発明の改善方法は、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の固形状調味料において好適に適用され、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、固形状調味料の潮解性を良好に改善し、固形状調味料の外観、品質、取扱い性等の悪化を良好に抑制することができる。
　また、本発明の改善方法は、開封後に再密封することができない包装体や容器に充填された固形状調味料においても、複数回の繰り返し使用や、１回使用した後の長期間の保存に対し、固形状調味料の潮解に起因する固形状調味料の外観、品質、取扱い性等の悪化を良好に抑制することができる。 The improvement method of the present invention can satisfactorily improve the deliquescent property of the solid seasoning, and can satisfactorily suppress deterioration of the appearance, quality, handleability, etc. of the solid seasoning.
Therefore, in the improvement method of the present invention, a solid seasoning in which one serving or one-time use is individually packaged, and a plurality of servings or a plurality of times of use are packaged in one package, or It is well applied to any of the solid seasonings in the form of being packed in one container.
In particular, the improvement method of the present invention is suitably applied to a solid seasoning in which a plurality of servings or a plurality of times of use are packaged in one or filled in one container, and the package or container is opened. Even when the solid seasoning is used repeatedly multiple times after being packed, or when the solid seasoning is used once and then stored for a long period of time, the deliquescent property of the solid seasoning is satisfactorily improved. , Deterioration of appearance, quality, handleability, etc. of the solid seasoning can be satisfactorily suppressed.
Further, the improvement method of the present invention can be used for repeated use a plurality of times or for long-term storage after a single use, even for a solid seasoning packed in a package or container that cannot be resealed after opening. On the other hand, deterioration of the appearance, quality, handleability, etc. of the solid seasoning due to the deliquescent of the solid seasoning can be satisfactorily suppressed.
　次に、本発明を以下の実施例によって詳細に説明するが、本発明はこれにより限定されるものではない。 Next, the present invention will be described in detail with reference to the following examples, but the present invention is not limited thereto.
　［実施例１～４、比較例１］固形状調味料
　表１に示す含有量にて、食塩、塩化カリウム、グラニュー糖、乳糖およびその他の原料を混合し、恒温恒湿室内に開放状態で静置し、温度＝２５℃、湿度＝３５％の条件下で平衡化させた後に、圧縮成型にて成形し、各辺の長さがそれぞれ２１．０ｍｍ、１６．０ｍｍおよび１０．５ｍｍで、１個あたりの重量が５．４ｇのキューブ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）、食用精製加工油脂、香辛料（ガーリック、コショウ、ローレルおよびクローブ）、うま味調味料（Ｌ－グルタミン酸ナトリウム、L－アルギニン、イノシン酸二ナトリウムおよびコハク酸二ナトリウム）ならびに酸味料（リンゴ酸およびクエン酸）を、１：１２：１０：５：２３：５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。 [Examples 1 to 4, Comparative Example 1] Solid seasoning A mixture of salt, potassium chloride, granulated sugar, lactose and other raw materials at the content shown in Table 1 is kept in a constant temperature and humidity chamber in an open state. After being placed and equilibrated under the conditions of temperature = 25 ° C. and humidity = 35%, it was molded by compression molding, and the lengths of each side were 21.0 mm, 16.0 mm and 10.5 mm, respectively. A cube-shaped seasoning having a weight of 5.4 g per piece was prepared. Other raw materials include soy sauce, extract (mixture of livestock meat extract, vegetable extract and yeast extract), edible refined processed fats and oils, spices (garlic, pepper, laurel and cloves), and umami seasoning (sodium L-glutamate, L). -Arginine, disodium inosinate and disodium succinate) and acidulants (monosodium glutamate and citric acid) were mixed and used in a weight ratio of 1:12:10: 5: 23: 5. The salt content of the other raw materials was about 0.2% by weight with respect to the seasoning.
　実施例１～４および比較例１の各調味料について、乾燥重量および水分含有量、ならびに潮解に至るまでの時間（潮解時間）を測定し、潮解時の吸水量を求めた。
　乾燥重量および水分含有量は、減圧乾燥法（条件：４ｋＰａ、７０℃、５時間）にて測定し、各調味料の乾燥重量に対する水分含有量（重量％）を求めた。
　潮解時間は、温度＝２５℃、湿度＝７８％の条件下に５２時間静置して測定した。潮解に至ったかどうかは、各調味料の下部から液体が滲み出たことが目視にて確認できる状態を、「潮解に至った」とし、該状態に至るまでの時間を「潮解時間」とした。
　潮解時の吸水量は、潮解時の水分含有量と、潮解時間の測定開始前の各調味料の水分含有量との差により求めた。
　結果を表１に併せて示した。 For each of the seasonings of Examples 1 to 4 and Comparative Example 1, the dry weight, the water content, and the time until deliquescent (deliquescent time) were measured, and the amount of water absorption at the time of deliquescent was determined.
The dry weight and water content were measured by a vacuum drying method (conditions: 4 kPa, 70 ° C., 5 hours), and the water content (% by weight) with respect to the dry weight of each seasoning was determined.
The deliquescent time was measured by allowing it to stand for 52 hours under the conditions of temperature = 25 ° C. and humidity = 78%. Whether or not the deliquescent was reached was determined by visually confirming that the liquid had exuded from the bottom of each seasoning as "deliquescent" and the time until the deliquescent was reached as "deliquescent time". ..
The amount of water absorbed at the time of deliquescent was determined by the difference between the water content at the time of deliquescent and the water content of each seasoning before the start of measurement of the deliquescent time.
The results are also shown in Table 1.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１に示されるように、食塩１００重量部に対し３０重量部の砂糖を含有する比較例１の調味料では、乾燥重量あたり７．４８３重量％の水分含有量にて潮解を示した。
　これに対し、食塩１００重量部に対する砂糖の含有量が１５重量部以下である実施例１～４の各調味料では、比較例１の調味料に比べて、潮解時間は大幅に延長され、潮解時における乾燥重量あたりの水分含有量も増加したことが認められた。 As shown in Table 1, the seasoning of Comparative Example 1 containing 30 parts by weight of sugar with respect to 100 parts by weight of salt showed deliquescent at a water content of 7.483% by weight per dry weight.
On the other hand, in each of the seasonings of Examples 1 to 4 in which the sugar content with respect to 100 parts by weight of salt was 15 parts by weight or less, the deliquescent time was significantly extended as compared with the seasoning of Comparative Example 1, and deliquescent was carried out. It was also found that the water content per dry weight at the time also increased.
　［実施例５～７、比較例２～６］固形状調味料
　表２に示す含有量にて、上記実施例１～４および比較例１の各調味料と同様に、キューブ状の調味料を調製した。
　実施例５～７および比較例２～６の各調味料について、上記実施例１～４および比較例１の場合と同様に、乾燥重量および水分含有量、ならびに潮解に至るまでの時間（潮解時間）を測定し、乾燥重量あたりの水分含有量および潮解時の吸水量を求めた。
　結果は、表２に併せて示した。 [Examples 5 to 7, Comparative Examples 2 to 6] Solid seasonings At the contents shown in Table 2, cube-shaped seasonings are used in the same manner as the seasonings of Examples 1 to 4 and Comparative Example 1. Prepared.
For each of the seasonings of Examples 5 to 7 and Comparative Examples 2 to 6, the dry weight and water content, and the time to deliquescent (deliquescent time) were the same as in the cases of Examples 1 to 4 and Comparative Example 1 above. ) Was measured, and the water content per dry weight and the amount of water absorbed at the time of deliquescent were determined.
The results are also shown in Table 2.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　食塩含有量が２０重量％に低減された固形状調味料において、食塩代替塩として、塩化カリウムを５重量％、１０重量％および１５重量％の各含有量にて含有し、砂糖の含有量を食塩１００重量部に対し１５重量部とした実施例５～７の各調味料と、これら各実施例の調味料と同量の塩化カリウムを含有し、砂糖の含有量を食塩１００重量部に対し３０重量部とした比較例２～４の各調味料とをそれぞれ比較した。
　表２に示されるように、実施例５の調味料は、潮解時の乾燥重量あたりの水分含有量は比較例２の調味料と大差ないが、比較例２の調味料に比べて潮解時間が延長されていた。また、実施例６、７の各調味料は、それぞれ比較例３、４の各調味料に比べて、潮解時間が延長され、潮解時の乾燥重量あたりの水分含有量も増加したことが認められた。
　一方、塩化カリウム含有量が２０重量％である場合、砂糖の含有量を食塩１００重量部に対して１５重量部とした比較例６の調味料では、砂糖の含有量を食塩１００重量部に対して３０重量部とした比較例５の調味料に比べて、潮解時間の延長は認められなかった。 In the solid seasoning in which the salt content is reduced to 20% by weight, potassium chloride is contained as a salt substitute salt in each content of 5% by weight, 10% by weight and 15% by weight, and the sugar content is adjusted. Each seasoning of Examples 5 to 7 having 15 parts by weight based on 100 parts by weight of salt and the same amount of potassium chloride as the seasoning of each of these examples were contained, and the sugar content was adjusted to 100 parts by weight of salt. Each seasoning of Comparative Examples 2 to 4 having 30 parts by weight was compared with each other.
As shown in Table 2, the water content per dry weight of the seasoning of Example 5 is not much different from that of the seasoning of Comparative Example 2, but the deliquescent time is longer than that of the seasoning of Comparative Example 2. It was extended. Further, it was confirmed that the seasonings of Examples 6 and 7 had a longer deliquescent time and an increased water content per dry weight at the time of deliquescent, respectively, as compared with the seasonings of Comparative Examples 3 and 4. It was.
On the other hand, when the potassium chloride content is 20% by weight, in the seasoning of Comparative Example 6 in which the sugar content is 15 parts by weight with respect to 100 parts by weight of salt, the sugar content is set with respect to 100 parts by weight of salt. No extension of the deliquescent time was observed as compared with the seasoning of Comparative Example 5 in which 30 parts by weight was used.
　以上のことから、本発明において期待される潮解性改善効果を得るためには、食塩含有量が０．１重量％以上３０重量％未満であり、食塩代替塩を含有する固形状調味料において、食塩代替塩の含有量を２０重量％未満とし、砂糖の含有量を、固形状調味料に含有される食塩１００重量部に対し、０～１５重量部とする必要があることが示唆された。 From the above, in order to obtain the deliquescent improvement effect expected in the present invention, a solid seasoning having a salt content of 0.1% by weight or more and less than 30% by weight and containing a salt substitute salt is used. It was suggested that the content of the salt substitute salt should be less than 20% by weight and the sugar content should be 0 to 15 parts by weight with respect to 100 parts by weight of the salt contained in the solid seasoning.
　以上詳述したように、本発明により、食塩含有量が０．１重量％以上３０重量％未満であり、食塩代替塩を含有する固形状調味料において、食塩代替塩に起因する潮解性が良好に改善された固形状調味料を提供することができる。
　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、固形状調味料の潮解性が良好に改善され、潮解に起因する固形状調味料の外観、品質、取扱い性等の悪化等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、固形状調味料の潮解による外観、品質、取扱い性等の悪化が良好に抑制される。
　また、本発明により、開封後に再密封することができない包装体や容器に充填された固形状調味料においても、複数回の繰り返し使用や、１回使用した後の長期間の保存に対し、固形状調味料の潮解に起因する固形状調味料の外観、品質、取扱い性等の悪化を良好に抑制することができる。 As described in detail above, according to the present invention, in a solid seasoning having a salt content of 0.1% by weight or more and less than 30% by weight and containing a salt substitute salt, the deliquescent property due to the salt substitute salt is good. It is possible to provide an improved solid seasoning.
The solid seasoning of the present invention is in the form of individually packaged one serving or one-time use, or in the form of multiple servings or multiple-use amounts packaged in one or packed in one container. Can be provided. When provided in any of the above forms, the deliquescent property of the solid seasoning is satisfactorily improved, and deterioration of the appearance, quality, handleability, etc. of the solid seasoning due to deliquescent is satisfactorily suppressed. ..
In particular, in a solid seasoning in which a plurality of servings or a plurality of times of use are packaged in one or filled in one container, the solid seasoning is repeated a plurality of times after the package or the container is opened. Even when the solid seasoning is used or when the solid seasoning is stored for a long period of time after being used once, deterioration of appearance, quality, handleability, etc. due to deliquescent of the solid seasoning is satisfactorily suppressed.
Further, according to the present invention, even a solid seasoning filled in a package or a container that cannot be resealed after opening is hard to be used for a plurality of times of repeated use or for a long period of storage after one use. Deterioration of appearance, quality, handleability, etc. of the solid seasoning due to the deliquescent of the shape seasoning can be satisfactorily suppressed.
　本願は、日本国で出願された特願２０１９－０８３３９４を基礎としており、その内容は本明細書にすべて包含されるものである。 This application is based on Japanese Patent Application No. 2019-083394 filed in Japan, the contents of which are all included in the present specification.

Claims (9)

  1. 　固形状調味料の全量に対して０．１重量％以上３０重量％未満の食塩と、固形状調味料の全量に対して２０重量％未満の食塩代替塩、および食塩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。 0.1% by weight or more and less than 30% by weight of salt based on the total amount of solid seasoning, less than 20% by weight of salt substitute salt based on the total amount of solid seasoning, and 0 per 100 parts by weight of salt. A solid seasoning containing up to 15 parts by weight of sugar.
  2. 　食塩代替塩が塩化カリウムである、請求項１に記載の固形状調味料。 The solid seasoning according to claim 1, wherein the salt substitute salt is potassium chloride.
  3. 　食塩代替塩の含有量が、固形状調味料の全量に対し０．１重量％～１５重量％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 content of the salt substitute salt is 0.1% by weight to 15% by weight based on the total amount of the solid seasoning.
  4. 　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１～３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 3, wherein the sugar content is 5 to 15 parts by weight with respect to 100 parts by weight of salt.
  5. 　砂糖がグラニュー糖である、請求項１～４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 4, wherein the sugar is granulated sugar.
  6. 　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種以上を含有する、請求項１～５のいずれか１項に記載の固形状調味料。 Further, claims 1 to 5, which further contain 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. The solid seasoning according to any one of the items.
  7. 　砂糖以外の糖類が乳糖である、請求項６に記載の固形状調味料。 The solid seasoning according to claim 6, wherein the sugar other than sugar is lactose.
  8. 　１食分もしくは１回の使用量が個包装された形態である、請求項１～７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 7, which is a form in which one serving or one use amount is individually wrapped.
  9. 　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である、請求項１～７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 7, which is a form in which a plurality of servings or a plurality of times of use are packaged in one or filled in one container.
PCT/JP2020/017441 2019-04-24 2020-04-23 Solid seasoning WO2020218401A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2021516195A JPWO2020218401A1 (en) 2019-04-24 2020-04-23
BR112021020835A BR112021020835A2 (en) 2019-04-24 2020-04-23 Solid seasoning

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2019083394 2019-04-24
JP2019-083394 2019-04-24

Publications (1)

Publication Number Publication Date
WO2020218401A1 true WO2020218401A1 (en) 2020-10-29

Family

ID=72942103

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2020/017441 WO2020218401A1 (en) 2019-04-24 2020-04-23 Solid seasoning

Country Status (3)

Country Link
JP (1) JPWO2020218401A1 (en)
BR (1) BR112021020835A2 (en)
WO (1) WO2020218401A1 (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005270058A (en) * 2004-03-26 2005-10-06 Shimaya Co Ltd Hardly agglomerative flavor-seasoning material
JP2008228715A (en) * 2007-03-23 2008-10-02 Ako Kasei Co Ltd Low-sodium processed salt and food using the same
JP2011130669A (en) * 2009-12-22 2011-07-07 Ogawa & Co Ltd Taste improver for potassium salt or potassium salt-containing food and drink
JP2012170447A (en) * 2011-02-24 2012-09-10 Ajinomoto Co Inc Method for producing dried fish flavor raw material and dried fish-containing product
JP2016158533A (en) * 2015-02-27 2016-09-05 日清食品ホールディングス株式会社 Salt reduction composition, and production method of salt-reduced processed food
WO2018003914A1 (en) * 2016-06-30 2018-01-04 味の素株式会社 Solid flavoring with improved hygroscopic solidification resistance

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005270058A (en) * 2004-03-26 2005-10-06 Shimaya Co Ltd Hardly agglomerative flavor-seasoning material
JP2008228715A (en) * 2007-03-23 2008-10-02 Ako Kasei Co Ltd Low-sodium processed salt and food using the same
JP2011130669A (en) * 2009-12-22 2011-07-07 Ogawa & Co Ltd Taste improver for potassium salt or potassium salt-containing food and drink
JP2012170447A (en) * 2011-02-24 2012-09-10 Ajinomoto Co Inc Method for producing dried fish flavor raw material and dried fish-containing product
JP2016158533A (en) * 2015-02-27 2016-09-05 日清食品ホールディングス株式会社 Salt reduction composition, and production method of salt-reduced processed food
WO2018003914A1 (en) * 2016-06-30 2018-01-04 味の素株式会社 Solid flavoring with improved hygroscopic solidification resistance

Also Published As

Publication number Publication date
JPWO2020218401A1 (en) 2020-10-29
BR112021020835A2 (en) 2021-12-14

Similar Documents

Publication Publication Date Title
EP1993385B1 (en) Packaging comprising one or more of coated solid concentrates for preparing a bouillon soup, sauce or gravy or for use as a seasoning and process for preparing the same
EP3123875B1 (en) Savoury concentrate comprising inorganic salt, fat and xanthan gum
US6783788B2 (en) Seasoning compositions, foods containing such a seasoning composition, and process for preparing such foods
US9894921B2 (en) Use of cinnamic acid derivatives containing nitrogen as flavouring agents
MX2008002681A (en) Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch.
RU2417034C2 (en) Packed solid concentrated products for preparation of broth, soup, sauce, sauce seasoning or dressing or for application as condiment, their production method and application
KR20010043368A (en) Process for producing dry instant soups and sauces
CN102960788A (en) Compound seasoning soup cube and preparation method thereof
JP6969552B2 (en) Solid seasoning with improved moisture absorption and consolidation
US20080166459A1 (en) Marbled Bouillon, Broth, Soup, Sauce or Seasoning Cube and Process for Preparing the Same
WO2020218401A1 (en) Solid seasoning
EP4142517B1 (en) Composition for making bouillons
JP6484476B2 (en) Frozen roux and method for producing frozen roux
JPH11239461A (en) Instant granular broth food and its production
OA21355A (en) Dry broth based on natural ingredients and its preparation process.
KR100798420B1 (en) Composite for gravy soup pack
JP2008178308A (en) Frozen food
RU2733655C1 (en) Method of producing food granules
JP3199642U (en) Instant miso soup food
JPS6156053A (en) Powdery or granular seasoning
JPH0998717A (en) Seasoning for kimchi pickle
CN113475709A (en) Yeast extract product with fresh-keeping and taste-enhancing functions, preparation method and application thereof
JP2012034709A (en) Frozen food
JPS5945835A (en) Preparation of granular food
JPH0249699B2 (en)

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 20795634

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2021516195

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

REG Reference to national code

Ref country code: BR

Ref legal event code: B01A

Ref document number: 112021020835

Country of ref document: BR

ENP Entry into the national phase

Ref document number: 112021020835

Country of ref document: BR

Kind code of ref document: A2

Effective date: 20211018

122 Ep: pct application non-entry in european phase

Ref document number: 20795634

Country of ref document: EP

Kind code of ref document: A1