CN87102478A - Formed seasoning composition and production method thereof - Google Patents

Abstract

The present invention by make 5 '-nucleotides, a kind of polyphosphoric acids makes the mixture moulding after a kind of edible organic and a kind of binding agent mixing and prepares a kind of formed seasoning composition.Composition have at room temperature postpone 5 '-effect of nucleotides dissolving, before formed seasoning composition begins dissolving, 5 '-nucleotides keeps not being decomposed.When it began to dissolve under heating, phosphate was passivated.

Description

Formed seasoning composition and production method thereof

The present invention relates to a kind ofly to contain 5 '-formed seasoning composition and the production method thereof of nucleotides.More particularly, the invention provides a kind of like this formed seasoning composition, it comprises a kind of 5-nucleotides of delicious food, a kind of polyphosphoric acids, a kind of edible organic acid and a kind of binding agent, and this formed seasoning composition can be used for having the production of the food of phosphate esterase active effectively.

Delicious 5 '-nucleotides and L-sodium glutamate are the good flavor enhancement of performance equally, they are widely used in the various food, but 5 '-nucleotides has a significant disadvantages, promptly have 5 when being added to '-food of nucleotide phosphodiesterase esterase active in the time, they are resolved into 5 by enzyme '-nucleosides and remove its seasoning function.In order to prevent this decomposition, the someone propose with oils and lipoid material to 5 '-nucleotides carries out coating (Japan Patent publication 42-1470 number and Japanese unexamined patent 58-94366 number).On the other hand, decomposing in the food that has problems owing to phosphate, the example that can mention has Pickle.In the production of Pickle with 5 '-known method that nucleotides carries out seasoning has, handle (Japan Patent publication 45-8619 number), the salt marsh salted vegetables be dipped in (Japan Patent publication 45-11549 number) in the acid solution (pH1.5 or lower) that contains calcium or magnesium salts, the nucleotides salt is made tablet be added in the salted vegetables of packing (Japan Patent publication 45-92 number) etc. with ethylenediamine tetra-acetic acid or a kind of macromolecule polyphosphoric acids.

Although made these effort with in food production, prevent phosphate decompose 5 '-nucleotides, handling procedure is rather complicated, and neither one is entirely satisfactory in practice in these known methods.

Heat treatment can make the phosphate passivation, and this fact means if add 5 when producing food after heat treatment '-nucleotides, they will keep stable.Yet consider food variety, in fact can not allow after heat treatment, to add material in the production process.For example the salted vegetables of seal bag just can not use this adding method.At present, salted vegetables normally carries out heat sterilization after packing, this heat treatment makes the complete passivation of phosphate basically, but because the main purpose of heat-treating is the microorganism that kills in the salted vegetables, therefore, behind sterilization or pasteurization, to keep sealing state, so, after this, can not add 5 '-step of nucleotides.On the other hand, just before heating, add 5 '-nucleotides can not address this problem effectively, because the time that the decomposition of phosphate is carried out is shorter relatively, and when salted vegetables passed through 40～70 ℃ temperature range, phosphate esterase active reached maximum.In order to ensure the quality of products, it is very important making salted vegetables keep good style and flavour, and therefore, the condition of heat treated is preferably gentle more good more.It seems that from the viewpoint of quality it is disadvantageous heating before packing just to the passivation phosphate.

Above-mentioned with oils or lipoid material make 5 '-method of nucleotides coating, and above-mentioned with 5 '-nucleotides makes the method that tablet adds, even be for before heat treatment, add 5 '-words of nucleotides, also make them remain with the residual rate of higher level, but these methods can not be entirely satisfactory for practicality.For example, the disadvantage of known sheet agent method is, 5 '-nucleotides can not be evenly dispersed in the container, and tablet can not dissolve during heat sterilization fully.

Situation from prior art, the present inventor has carried out detailed research, and find will by a kind of 5 '-after the formed seasoning composition of nucleotides, a kind of polyphosphoric acids, a kind of edible organic acid and a kind of adhesive preparation such as tablet are added in food such as the Pickle, this formed seasoning composition dissolves fully or evenly disperses, and, undecomposed 5'-nucleotides keeps very high residual rate, thereby produces Pickle product a kind of delicious food, heat treated, packing.After this finds, make further research, thereby produced the present invention.

The present invention relates to a kind of formed seasoning composition, it comprise a kind of 5 '-nucleotides, a kind of polyphosphoric acids, a kind of edible organic acid and a kind of binding agent.

Noun 5 used herein '-nucleotides refers to all following substances or wherein any: 5 '-inosinicacid, 5 '-guanylic acid, their edible salt (as sodium salt, sylvite, calcium salt, ammonium salt, aluminium salt, lysine salt, histidine salt, arginine salt etc.) and various mixture thereof.For described 5 '-new-nucleo, preferably use 50: 50(weight) 5 '-inosine acid disodium and 5 '-mixture of Sodium guanylate.As the example of described polyphosphoric acids, the edible salt (as potassium, sodium salt etc.) that following acid is arranged that can mention: tripolyphosphate, four polyphosphoric acids, six polyphosphoric acids, pyrophosphoric acid, acid pyrophosphoric acid, metaphosphoric acid and acid metaphosphoric acid.For polyphosphoric acids, preferably use sodium tripolyphosphate or polymetaphosphate sodium.Even it is also effective that this polyphosphoric acids uses separately, but it is then more effective and better that two or more is mixed use.For described edible organic acid, the carboxylic acid and its esters that contain up to about nine carbon atoms are better.That for example, can mention has acetate, citric acid, butanedioic acid, lactic acid, fumaric acid, malic acid, tartaric acid (d-tartaric acid and dl-tartaric acid) etc. and corresponding sodium, potassium and a disodium salt.As edible organic acid, preferably use sodium acetate, natrium citricum or natrium malicum.This edible organic acid compound can use separately, or two or more is combined use.

For binding agent, operable material has sucrose fatty acid ester, various polysaccharide and carbohydrate (as lactose, dextrin, soluble starch etc.), thickener (as CMC, purulan, Arabic gum etc.).Sucrose fatty acid ester is especially better.

In formed seasoning composition of the present invention, 5 '-nucleotides, the ratio of polyphosphoric acids and edible organic acid is generally as follows.Based on 5 of 100 parts of weight '-nucleotides, the usage ratio of described polyphosphoric acids is about 10～500 parts of weight, be more preferably about 10～100 parts of weight, the usage ratio of described edible organic acid is about 10～400 parts of weight, is more preferably about 10～100 parts of weight.Based on 5 of 100 parts of weight '-nucleotides, the better ratio of described binding agent is about 0.5～15 part of weight.

In formed seasoning composition, 5 '-quantity of nucleotides is preferably in the scope of 10～70% weight.

Formed seasoning composition of the present invention is as following preparation: make powdery or crystallite shape as described in 5 '-nucleotides, polyphosphoric acids, edible organic acid and binding agent mix, and mixture is made particle, spheroid, tablet etc.Can use known shaping for this purpose.

For the preparation particle, wet method and dry method can be used, and generally preferably use wet method.It is as follows to exemplify, and the above-mentioned starting mixt of 100 parts of weight is moistening equably with the water of about 5～30 parts of weight, utilizes the grain forming device of machinery that moistening mixture is made particle then.For this purpose, use sand mold grain forming device or fluid bed granulate former more favourable.The particle that forms places under the temperature that is no more than 90 ℃, up to by hot-air drying or fluidized bed drying its moisture being become till about 0.1～5%.In general, the granular size of preparation is preferably in (Japanese industry standard in about 10 to 100 purpose scopes like this; As follows).

For spheroid, make above-mentioned starting mixt form bead or accurate spheroid, size is greatly in 10～200 order scopes.The size distribution of spheroid is preferably narrow more good more, and the hardness of spheroid preferably is equal to or greater than the hardness of following described tablet.As for the technology of preparing of spheroid, can use for example method of microcapsule method, centrifugal process and use high speed scroll type spheric granules former.For microcapsule method, starting mixt is scattered in a kind of edible carrier, this carrier does not at room temperature melt, but at heating timeization (for example, oils or the fat of fusing point between 60～80 ℃), atomisation at room temperature then.Centrifugal process can by centrifugal rotation 5 '-crystallite or the spray-dired powder of nucleotides, and the mixed solution that is provided with described polyphosphoric acids and binding agent is simultaneously sprayed, pass to constant hot-air, to wrap up crystallite or spray-dired powder with polyphosphoric acids-binder solution, at last, the spray mixture of described edible organic acid and binding agent makes it to wrap a skim to form spheroid again.As for the high speed scroll method, the particle of above-mentioned formation is rolled into sphere with known method.Tablet can be made by flour or the above-mentioned particle that obtains by pelleter.Tablet hardness is preferably in about 0.1～0.6Kg/mm ²Scope in.In the liquid seasoning, use hardness to be 0.7Kg/mm ²Tablet the time, if the quantity of liquid carrier seldom and also the pH value very low, even tablet then might 85 ℃ down heating also not dissolve in 30 minutes, even tablet dissolved, 5 '-nucleotides can not be scattered in the baste equably yet.Especially when use 5 '-gelling may take place during the salt of guanylic acid.Therefore, the hardness of preparation tablet is greater than about 0.7Kg/mm ²Generally be disadvantageous.On the other hand, if tablet hardness is not more than about 0.1Kg/mm ², then dissolution velocity is too fast before the phosphate passivation, make 5 '-nucleotides is vulnerable to decomposition.In general, tablet preferably is insoluble in the baste, and under 70～90 ℃ temperature, dissolving fully in water in about 2～15 minutes after beginning heating, preferably dissolving fully in 5～12 minutes.In formed seasoning composition of the present invention, use polyphosphoric acids and edible organic acid to help this purpose.Tablet form can be selected arbitrarily to a certain extent, but it seems from wieldy viewpoint, the general preferably disk agent of the protruding or matrix of the about 0.2～5cm of diameter, and thickness is approximately 0.1～1cm, and weight is approximately 20mg～5g.For weight, preferably about 100～1000mg is more preferably about 200～500mg.

In formed seasoning composition of the present invention, it is very effective to add a kind of foaming agent in forming process, can improve product solubility in use like this, make 5 '-nucleotides is scattered in the food substrate equably.Foaming agent can be any suitable edible material from soybeans basically, and it is (pH2～6) dissolving and carbon dioxide gas under acid condition.In general, it is very much favourable using solid alkali metal carbonate (for example, sodium acid carbonate, sodium carbonate, potash and magnesium carbonate).Foaming agent generally is mixed in the tablet with about 1～10% level at formative stage.

According to type and other condition of food matrix, formed seasoning composition of the present invention can also contain materials such as L-sodium glutamate, L-potassium glutamate, sodium chloride, sugar, natural flavouring, condiment, food coloring, anticorrisive agent except said components.

If necessary, resulting formed seasoning composition can be with the further coating of a kind of edible material from soybeans, and this material does not at room temperature melt or dissolves, but the fusing of heating back or dissolving, for example oils and lipid, polysaccharide, protein etc.

Formed seasoning composition of the present invention can be widely used in food is carried out seasoning, can contain the phosphate esterase active from raw material or external microorganism in the food, and experiences heating steps in process of production.As for food matrix, the food that can mention has for example heat treated seal-packed Pickle (pickled radish (Japanese is " Takuanzuke "), the saucing vegetables, pickled vegetable, the curing food of edible wild plant (Japanese is " Sansaizuke "), the radish sheet of in ume vinegar, pickling (Japanese is called " Umezuke ") etc.), meat products (roasted ham, pressed ham, sausage, hamburger, burger etc.), family's dish or food is (with the dumplings of minced meat filling, steamed dumplings etc.), flour product (the mixture of albumen and flour, steamed dumplings skin; pancake mixture; thin pie mixture; bread etc.); alec goods (clear Boiled fish sauce; fried fish tartar souce sauce; simulation crab leg; alec circle etc.); fish-egg goods (catfish ovum; cod roe; spicy cod roe; dog salmon ovum etc.); flavouring is as flavor (bean flour sauce); soy sauce etc.; but food of sterilization or the like.

Producing heat treatedly when packing Pickle, formed seasoning composition of the present invention can be used for the seasoning purpose, for example as following mode use.

No matter all can advantageously use formed seasoning composition basically in the production of which kind of Pickle, these Pickles carry out heating disinfection, pack and contain the phosphate esterase active from raw material or microorganism aborning.As the vegetables of raw material, that can mention has cucumber, gaud cucumber, eggplant, ginger, Japanese ginger, beefsteak plant, green pepper, radish, green onion, plum, Chinese cabbage, various root crops etc.As the example of the curing foods of these vegetables, that can mention has a saucing vegetable tablets (Japanese is " Fukujinzuke "), sweet and sour green onion, jar stain vegetables (Japanese is " Tsubozuke "), pickle dried radish sheet (Japanese is " Hariharizuke "), salt marsh assorted vegetable plate end (Japanese is " Shibazuke "), the radish of pickling for a long time, the radish that short-term is pickled, fresh radish salination product (Japanese is " Bettarazuke "), the livid purple Formocarbam of pickling, the radish sheet (Japanese is " Umezuke ") that ume vinegar is pickled, smell of vinegar garlic, hot pickled mustard tube (Chinese salted vegetables), Kimuchi(Korea salted vegetables), various saucing vegetables, the fresh radish of pickling with salt and Fructus Hordei Germinatus, sweet salted vegetables, curing food of edible wild plant (Japanese is " Sansaizuke ") or the like.

As for the time that in the production process of Pickle, adds formed seasoning composition, when suggestion packs after Pickle has experienced blue or green stain stage and middle pickled stage, the baste finished product of formed seasoning composition with blue or green stain liquid or preparation separately together added.In this uses, estimate that by rule of thumb approximately add the 2.5ml baste in every 100mg forming composition of the present invention, forming composition should add with such ratio: 5 of contained delicious food '-nucleotides quantity is approximately 0.02～0.2% of weight.Packaged Pickle with heavy 200g is an example, adds a slice (containing 80mg5 '-nucleotides among the 200mg) and will make the nucleotide content that guarantees to have 40mg% in the product, and this content is enough to give product for delicious.In 100Kg salted vegetables end, add 60g spheroid forming composition of the present invention (contain 50% 5 '-nucleotides) produce a kind of product of delicious food.

Make Pickle sealed packet shape then and carry out heat sterilization or pasteurization

The heating condition that answer in some representational Pickle kinds and school thereof is as follows.

The curing food of Sanaizuke(edible wild plant): 85 ℃, 30～40 minutes.

Fukujinzuke(saucing vegetable tablets) and some other saucing vegetables ends: 80～85 ℃, 25～35 minutes.

The Takuanzuke(pickled radish) and Tsubozuke(jar stain vegetables): 80～83 ℃, 20～30 minutes.

Smell of vinegar Pickle: 80 ℃, 15～25 minutes.

Formed seasoning composition of the present invention, at room temperature be insoluble to substantially in the Pickle baste on every side, keep dissolving hardly before the phosphate passivation in baste, after that,, finally be scattered in the container equably then along with the continuation of heating is progressively dissolved.Phosphate in the salted vegetables also 5 '-nucleotides is passivated before advancing in the vegetables thoroughly, therefore, also can contain 5 in the salted vegetables '-nucleotides and keep quite stable.

When adding formed seasoning composition of the present invention in the food beyond the package product, for example meat product, alec goods, flour product etc., the available mode the same with other conventional flavouring used.

When adding in the food contain phosphate esterase active, formed seasoning composition of the present invention do not take place 5 basically '-enzymolysis of nucleotides, can guarantee to obtain tasty food like this.

For example, when producing the food of sealing and heat sterilization, add before the heating formed seasoning composition of the present invention can prevent basically phosphate in the heating process to 5 '-degraded of nucleotides, make the producer can reach the purpose of pasteurization and passivation phosphate simultaneously.And, can give full play to 5 '-the seasoning effect of nucleotides.Even resulting food long preservation can not removed its delicious food too much yet.

Formed seasoning composition of the present invention is characterised in that, 5 '-nucleotides is under the assistance of binding agent, with polyphosphoric acids and the moulding of food organic acid.Like this, if unique purpose be prevent phosphate to 5 '-degraded of nucleotides, the then thing that will the do dissolving of just blocking formed seasoning composition as much as possible.Yet, can make like this part 5 in the food '-nucleotides do not dissolve, and therefore can not in full force and effect and as one man bring into play its seasoning function.Add polyphosphoric acids and edible organic acid, increased 5 '-the zymolytic inhibition effect of phosphate of nucleotides.Moreover when heating process is finished, forming composition will almost completely dissolve, and guarantee the homogeneity of seasoning effect like this.Add foaming agent and further improve this effect.And, even dissolving between the later period of heating, polyphosphoric acids and edible organic acid further continue for 5 '-depression effect that nucleotides decomposes, and, as another superiority, their cushioning effect has prevented the pH value rapid acidifying around the flavor enhancement, thus prevent 5 '-gelling of guanylic acid, and therefore guarantee the homogeneous diffusion of flavor enhancement.

The further advantage of flavoring compositions of the present invention is that it is a formed substance.The flavoring compositions of moulding have postpone 5 '-effect that nucleotides at room temperature dissolves, before formed seasoning composition begins dissolving, 5 '-nucleotides keeps not being decomposed.When it began to dissolve under heating, phosphate was passivated.This is its another advantage.Further another advantage is that formed seasoning composition is easy to measure or weigh, and therefore promotes the land for growing field crops of this flavor enhancement to use.

Following example comprises experiment and application example, and the present invention is explained in attempt in further detail.

Example 1

With 5 '-nucleotides, polyphosphoric acids, edible organic acid, foaming agent, binding agent, sugar and table salt be according to the formulation tablet of table 1.

Table 1

Composition/composition (A) (B) (C) (D) (E) (F)

5 '-new-nucleo 30 30 30 30 30 30

Sodium polyphosphate 20 20 20 20 20 20

Edible organic acid 10 10 10 10 10 10

Sodium acid carbonate 555555

Refining sodium chloride 10 10 10 10 10 10

Lactose 69 12 15 18 21

Sucrose fatty acid ester 0.2 0.5 1.0 2.0 3.0 4.0

Dextrin 18.8 15.5 12.0 8.0 4.0 0

Annotate 1) 5 '-new-nucleo: Ribotide

(Takede Chemical Industries Ltd; 5 '-inosine acid disodium and 5 '-Sodium guanylate 50: mixture 50(weight).

Annotate 2) sodium polyphosphate: Takeda

5-A polyphosphoric acids (Takede Chemical Industries Ltd).

Annotate 3) edible organic acid: 50 of natrium citricum and natrium malicum: mixture 50(weight).

Annotate 4) sucrose fatty acid ester: DK Ester 20(Paiichi Kogyo Seiyaku).

Annotate 5 dextrin: SR-25(Takede Chemical Industries Ltd).

Annotate 6 in following example, use and above-mentioned 1)～5) identical composition.

The method for preparing tablet is as follows, mixes the powder of mentioned component in the V-type agitator, after adding is equivalent to the water of its weight 10%, makes the mixture that obtains make particle and dry on the fluid bed granulate make-up machine.(Kikusui Seisakusho, K.K.) (mould: diameter is 10mm) makes tablet with 20rpm with dried particles to use RTS 22 K-1 pelleters.Measure the absolute hardness of tablet with the Shreunger hardness tester.The following expression of the hardness of tablet:

(absolute hardness)/(tablet diameters * tablet thickness) Kg/mm ²

Tablet diameters * tablet thickness

Table 2 has provided the hardness number of various tablets.

Table 2

Composition tablet hardness (Kg/mm ²)

（A） 0.15

（B） 0.22

（C） 0.35

（D） 0.41

（E） 0.66

（F） 0.89

(mean values of 20 tablets)

In the cucumber that the tablet (A) to (F) that obtains is like this added Takuanzuke respectively and pickle deeply, measure thorough required time of dissolving of each tablet.The experiment degree is as described below.

(1) pickled radish (Takuan-zuke)

Used pickled radish is Tokyo local flavor (radish that short-term is pickled), the heavily about 400g of radish content, and baste is 40ml.The pH of baste is 4.6, and test repeats (n=2) with two every group.Pickled radish is put into each packaging bag, pour the 40ml baste into after, add a test tablet.After 10 minutes, make packaging bag vacuum seal, after five minutes, packaging bag heated in 80 ℃ of water-baths, and measure tablet from immerse water-bath until the consoluet time.

The cucumber of (2) pickling for a long time

Make the mixture of salt salting cucumber end and salted ginger in running water, soak two hours with desalination, then, at 150Kg/cm ²Down about 40 minutes of dehydration of pressure.Place 4 parts of bastes to spend the night the above-mentioned salted vegetables of portion, with this as raw material (pH4.3).The 300g above-mentioned raw materials is packed in the plastic film bag, add a slice test tablet.Then, as test Takuan-zuke, test.

Above-mentioned result of experiment of carrying out with the pickled radish and the cucumber of pickling for a long time is shown in Table 3.

Table 3

The cucumber that tablet composition/salted vegetables kind pickled radish is pickled for a long time

(A) 3(branch) 30 seconds 5(branches) 47 seconds

（B） 5 42 8 04

（C） 8 38 11 22

（D） 10 12 14 52

（E） 14 58 17 03

（F） 18 22 22 15

According to prescription, preparation and use have different hardness tablet (A) to (F).Discovery these tablets are added pickled radish and the cucumber of pickling for a long time in the time, reach the consoluet time to prolong along with the rising of hardness, just as shown in table 3.Yet, if the dissolving too rapid, decomposition can take place during heating, and if the dissolving take place too late, will remain with undissolved material in the product.Therefore, both of these case all is disadvantageous.With the Pickle is example, and dissolving was preferably in 5～12 minutes to be finished.

Example 2

With 5 in the prescription shown in the table 4 '-new-nucleo, sodium polyphosphate, edible organic acid, binding agent and sodium chloride prepare tablet of each heavy 100mg according to example 1 described method.

Table 4

Composition tablet (A) (B) (C) (D) (E) (F) (G) (H)

5 '-new-nucleo 40 40 40 40 40 40 40 40

Sodium polyphosphate 00 10 55 10 5 10

Edible organic acid 0 10 05 10 10 10 10

Sodium acid carbonate 00002255

Sucrose fatty acid ester 22222222

Dextrin 38 28 28 28 21 16 18 13

Lactose 10 10 10 10 10 10 10 10

Refining sodium chloride 10 10 10 10 10 10 10 10

On the other hand, make the end desalination of salt salting cucumber also with hydraulic pressure dewaterer (150Kg/cm ², 30 minutes) and dehydration, and add 70 liters of bastes in the 30Kg dehydration cucumber, place the cucumber that spends the night and pickle for a long time then to prepare.Baste consist of 0.3Kg sodium glutamate, 0.2Kg alanine, 0.2Kg glycine, 0.05Kg SSA

(Takede Chemical Industries Ltd, disodium succinate), 20g glycyrrhizin, 0.1Kg potassium sorbate, the refining sodium chloride of 3Kg, 5Kg Diafructo PS20

(Takede Chemical Industries Ltd, containing dry weight is the isomerization glucose syrup of 40% glucose, 32% fructose and 20% sucrose), 2 liters of sweet pure mellow wines of mirin(), 2 liters of fermented vinegars, 0.1kg citric acid, 0.1Kg L MALIC ACID, 10 liters of light soy sauce, 0.1Kg mustard meal, 0.7Kg sesames and to make its total amount be 70 liters enough water.

With the above-mentioned salting cucumber of plastic sheeting (20cm * 10cm) pack 200g(do not comprise baste), pack after adding a test tablet, heating is 25 minutes in 80 ℃ of water-baths, and cooling then produces finished product then.

For each Pickle, studied tablet reach the consoluet time, 5 '-diffusivity of new-nucleo and the shelf life of product (storage stability).The results are shown in the table 5.

In research during diffusivity, tablet is placed the lower left corner of bag, and on four angles of product bag, pickling liquid is taken a sample with syringe.Analyze 5 in each sample '-nucleotide content, the results are shown in the table 5.

The existence of sodium polyphosphate and edible organic acid improves 5 '-diffusion of new-nucleo, further add sodium acid carbonate and then significantly improve diffusance.Add sodium polyphosphate and acylate also improve 5 '-stability of nucleotides.Can also shorten the dissolution time of tablet and bring some other practical benefits.Therefore, (D) be preferred tablet composition to (H).

Table 5

5 '-diffusivity (mg%) of new-nucleo

Tablet composition-

On the upper left inferior right in lower-left

（A） 105.3 5.2 0.2 0

（B） 93.2 6.3 1.3 0

（C） 94.8 6.7 1.8 0

（D） 88.5 6.6 1.7 0.2

（E） 44.1 19.3 6.0 3.6

（F） 38.5 18.5 8.2 5.5

（G） 26.4 19.7 14.6 10.1

（H） 23.5 20.2 17.5 16.9

Table 5(is continuous)

5 '-stability (%) of new-nucleo

The dissolution time of tablet composition-tablet (branch)

After around after initial two weeks

（A） 90.3 79.9 74.3 16.5

（B） 90.8 82.1 79.9 15.5

（C） 93.5 88.6 85.8 15.0

（D） 98.8 96.7 95.3 13.5

（E） 99.5 97.2 95.9 13.5

（F） 99.6 98.2 96.6 11.5

（G） 98.9 96.3 95.8 12.0

（H） 99.5 99.1 96.3 11.0

Example 3

With 5 of 300g extrusion modling '-new-nucleo (20～30 order) is added to (Freund Industries, CF 360 S, radius 360mm) in the CF granule-forming machine, operates machine with 400rpm, Ventilation Rate is 0.3N/m ³/ minute, baking temperature is 70 ℃, 20% the poly phosphoric acid solution 50 minutes of at first spraying, and then, the edible organic acid salting liquid of spraying 20% utilizes 20% dextrin solution as binding agent.The particle that forms is finally used the laurel wax coating, and the generation granular size of sieving then is 0.8 to 1.0mm spheroid.The preparation spheroid carries out according to the prescription that following table 6 provides.

Table 6

Composition/composition (1) (2) (3) (4) (5) (6)

5 '-new-nucleo 40 40 40 40 40 40

Sodium polyphosphate 5 10 20 30 40 50

Edible organic acid salt 50 40 30 20 10 5

Laurel wax 10 10 10 10 10 10

Be added in the wienerwurst with 0.1% level respectively as the spheroid (1) to (6) of above-mentioned preparation, analyze 5 in each product '-new-nucleo content.

The preparation method of wienerwurst

Cut with cutmixer and to mix 200g red meat, 100g rabbit meat, the broken chicken meat of 50g and the broken codfish of 50g, add 16g sodium chloride, 2.5g sodium polyphosphate, 170g frozen water and 1.2g natrium nitrosum, further whole mixture is cut then and mixed 5 minutes.Add 4g sucrose, 8g spice mix, 2.0g sodium glutamate, 1g then and smoke crystal, 0.4g sodium ascorbate and 0.8g above-mentioned composition, further continue above-mentioned cutting again and mix operation 5 minutes.Further add 135g lard and 60g potato starch then, mixture is cut mixed 5 minutes.

To cut and mix sauce and insert in the wienerwurst film, 70 ℃ dry 60 minutes down, 80 ℃ of heating 40 minutes down, cooling then forms product then.By 5 of this product of liquid phase layer analysis '-new-nucleo.But the result shows in the table 7.

Table 7

Composition 5 '-new-nucleo content (mg%)

（1） 24.5

（2） 29.3

（3） 32.3

（4） 38.9

（5） 34.1

（6） 32.4

5 '-residual content of nucleotides changes along with the ratio of sodium polyphosphate and edible machine hydrochlorate, and spheroid (4) is with 30% sodium polyphosphate and 20% edible organic acid salt coating, its 5 '-residual content of new-nucleo is very high.

Experiment embodiment 1

The tablet samples (A) to (F) of example 1 preparation is respectively applied for pickled radish, in the production of cucumber of pickling for a long time and saucing vegetable tablets, detect institute obtain pickle 5 in the product '-new-nucleo is with definite residual percentage.

Pickled radish:

In plastic film bag, add the radish (approximately 450g) pickle in advance, baste (50ml) and (A) tablet in (F), after 10 minutes, the vacuum seal sack soaked 25 minutes in 80 ℃ of water-baths, cooled off with running water then.Product was deposited in refrigerator one day, detect 5 then '-new-nucleo.

The cucumber of pickling for a long time:

The cucumber of compacting is for a long time flooded in baste again and spends the night, get 300g and place polybag, make it stand same processing as above-mentioned pickled radish.

The saucing vegetable tablets:

The compression raw material of saucing vegetable tablets flooded in baste again spend the night, get 300g and add in each plastic film bag, make it stand same processing as above-mentioned pickled radish.

Above-mentioned each sample of pickling product is kept in the incubator under 15 ℃, and at certain intervals (1 week, 2 weeks and 4 week back) analyze 5 '-new-nucleo to be to calculate residual percentage.The results are shown in the table 8.5 '-mensuration of nucleotide content carries out with high performance liquid chroma-tography that (post: the 3013N hitachi gel, 4mm * 15cm, eluent are 0.06M NH ₄Cl, 0.01M KH ₂PO ₄, 0.01M K ₂HPO ₄And 4%CH ₃CN; Flow velocity is the 10ml/ branch, room temperature), with 5 '-Sodium guanylate and 5 '-testing result of inosine acid disodium merged be used as 5 '-content of new-nucleo.

Table 8

5 '-the residual percentage of new-nucleo

Tablet initial 1 all backs are after 24 weeks of back week

(A) 89.5 88.3 82.1 78.8 salts down

Trailing plants (B) 94.2 90.6 88.2 80.4

Foretell (C) 98.3 95.3 89.6 86.6

（D） 99.0 97.5 90.0 88.8

（E） 99.2 95.3 94.2 87.2

（F） 99.8 98.8 93.3 89.9

Long (A) 92.0 91.5 90.4 91.2

Phase (B) 96.3 95.6 95.3 94.8

(C) 98.1 98.0 96.7 96.0 salts down

System (D) 99.4 98.2 98.3 95.5

(E) 99.5 95.6 97.2 96.5

Yellow (F) 100.0 98.3 98.1 97.7

Melon

Sauce (A) 85.6 84.3 82.2 83.3

Stain (B) 92.0 90.5 89.9 88.2

Vegetables (C) 94.3 92.2 93.2 92.1

Dish (D) 94.8 93.5 94.1 93.3

Sheet (E) 95.0 92.3 95.8 92.0

（F） 95.2 98.2 94.8 93.8

As shown in table 8, the dissolution time of tablet is long more, 5 '-the residual percentage of new-nucleo is then higher.Shelf life is very good, and all samples also has about residual quantity more than 80% after 4 weeks.

Example 4

Prescription (example 1) according to tablet c prepares a kind of flavor enhancement, but removes wherein sodium acid carbonate and dextrin, and adds sodium acid carbonate and sodium carbonate with the level shown in the table 9.With dextrin in contrast.With pickled radish and the cucumber of pickling for a long time as test salted vegetables (identical) with experiment embodiment 1.Test program is as described below.Tablet is placed the bottom of plastic film bag, pickle product as method preparation as described in the test examples 1.Baste is taken a sample from three sites of polybag with the 1ml syringe, i.e. Dai top, middle part and bottom, detect 5 in each sample '-new-nucleo, to determine its concentration homogeneity.The results are shown in the table 9.

Table 9

5 '-new-nucleo content (mg%)

Forming agent and-

The cucumber that pickled radish is pickled for a long time

Addition (%)--

Middle top bottom, middle top bottom

Dextrin (contrast) 0.1 3.2 15.3 0.2 3.8 19.5

Carbon Su Qing sodium 2 4.9 6.0 9.6 7.0 8.5 14.3

The same 5 5.8 6.9 7.7 8.8 9.5 11.1

Sodium carbonate 2 2.4 4.3 12.1 1.9 6.3 16.2

The same 5 3.3 4.7 9.9 2.4 7.8 13.2

From table 9 obviously as seen, the sodium acid carbonate of adding 5% can significantly improve 5 '-diffusion of new-nucleo.

Application example 1

Make the desalination in running water of the salted ginger of 9Kg salt salting cucumber and 1Kg, and with hydraulic press at 150Kg/cm ²Following dehydration, the stampings of the cucumber that generation 3Kg pickles for a long time.This compacting salted vegetables is flooded in 10 liters of bastes again to spend the night.Described formulation of flavoring liquid is as follows: 1.5 liters of light soy sauce, 400g table salt, 1Kg syrup (Diafructo PS-20 , Takede Chemical Industries Ltd), 300ml fermented vinegar, 10ml fermentation lactic acid, 10g citric acid, 10g malic acid, 100g Tiful HA-1

(Takede Chemical Industries Ltd is with the flavouring of animal protein as main component), 200g sodium glutamate, 30g alanine, 30g glycine, 2g Stevia (Liquecin GR-96

(Takede Chemical Industries Ltd)), 5g potassium sorbate, 10 gram mustard meal, 5g mustard sheet, 100g sesames and make total amount reach 10 liters enough water.In plastic film bag, add the impregnated cucumber of pickling for a long time of 300g, add the tablet (200mg) of two tablet compositions (D).Make polybag vacuum seal, heating is 25 minutes in 80 ℃ of water-baths, forms product behind the cool drying.With the product that does not contain tablet in contrast, comment flavor person and the triangle test with 20 people carries out organoleptic examination.Comment among the flavor person at these, can tell taste for 18, and two other comments flavor person can not differentiate difference between the product.All flavor persons that comment that can tell taste find, product of the present invention is because mouthfeel softness thereby taste are better, and more joyous.Table 10 provided 5 '-relevant data of the distribution uniformity of new-nucleo.5 '-new-nucleo is shown in Table 11 15 ℃ of residual percentage after preserving down.

Table 10

Sample position 5 '-new-nucleo (hydration) is (mg%)

Top 38.0

Middle part 44.5

Bottom 52.2

Table 11

5 '-the residual percentage (%) of new-nucleo

Initial 1 all backs are after 24 weeks of back week

The cucumber 98.5 97.5 95.2 92.8 of pickling for a long time

5 '-homogeneity and the stability of new-nucleo is all very good.

Application example 2

With results after Miyazaki Hasshu radish immediately at steeping fluid composition (8% sodium chloride, 0.1%C-Rich CT-15

(Takede Chemical Industries Ltd, the modifying agent that contains 15% l-ascorbic acid, 60% fumaric acid, 8% d-tartaric acid and 9% sodium metaphosphate) and 0.01% sodium hydrosulfide, content is based on radish) in pickled in advance two days, then, carrying out the centre in steeping fluid composition (1% sodium chloride, 75% water and 0.1% C-Rich CT-15) pickled two days.After this, radish was finally pickled in baste 6 days.

The baste composition is as follows: 10 premium on currency, 230g Oruno TB-1

(Takede Chemical Industries Ltd, the mainly natural gum of forming by polysaccharide), 800g sodium chloride, 2.2Kg sorbierite, 45g saccharin sodium, 100g glythimine, 110g sodium glutamate, 67g Plex D-7

(the mixing flavor enhancement of 50% monosodium glutamate, 4.5% glycine, 2% dl-alanine, 1.5% butanedioic acid, 0.5% citric acid (anhydrous) and 0.3% propane diols is contained in Takede Chemical Industries Ltd), 1.6 liters of Azishirbe B

(flavor enhancement of ethanol 13%, salt 2.1%, total reducing sugar 5.1% total nitrogen 102mg% and extract 59% is contained in Takede Chemical Industries Ltd), 78ml lactic acid drink (50% lactic acid), 100g Ta Keda 1-G

Polyphosphoric acids (Takede Chemical Industries Ltd, sodium monophosphate) and 45g potassium sorbate.The ratio of baste is to pickle 10 liters of radish in the middle of every 20Kg.(approximately 400g) inserts in the plastic film bag with a radish of handling like this, adds the above-mentioned baste of 30ml.Then, add the tablet of two forming compositions (D) (example 1), packaging bag was added 15 minutes down at 78 ℃, cool drying produces finished product then.With same method, preparation is 20 bags of radish that short-term is pickled altogether.In all examples, tablet dissolves fully and produces savoury products.

Application example 3

Make 4Kg salt salting cucumber, the salted eggplant of 2Kg, the salted goud cucumber of 1Kg and 2 kilograms of salted Japanese ginger desalinations, use the hydraulic pressure dewaterer then at 100Kg/cm ²Pressure is dehydration down.The vegetables of compacting are flooded in baste again.The prescription of this baste is: 5 liters of Freamines, 1.5Kg syrup (Diafructo PS-20

; Takede Chemical Industries Ltd), 0.4Kg sodium glutamate, 0.2Kg Plex CT (Takede Chemical Industries Ltd is with 45% monosodium glutamate, 12% glycine, 3% dl-alanine, 1.5% butanedioic acid and citric acid (anhydrous) the mixing flavor enhancement as main component), 50g Umamix MS-A

(Takede Chemical Industries Ltd.With the flavor enhancement of vegetable protein as main component), 50g glycine, 70g SSA (Takede Chemical Industries Ltd), 80g citric acid (crystal), 20g acetate, 15g glythmine, 15g potassium sorbate reach enough makes 20 liters water.Pickle with the assorted vegetable plate chopping of gained and with salt, insert then (200g does not comprise baste) in the plastic film bag, add composition (B) tablet in the example 1 again.Make polybag vacuum seal, heated 20 minutes down at 80 ℃, cool drying produces finished product again.Tablet is dissolving fully in all examples, does not change taste because of the position, thereby produces the salt marsh assorted vegetable plate end of unusual delicious food and mouthfeel gentleness.

Application example 4

As an example, the eggplant that known what is called is pickled for a long time phosphate esterase active in all Pickles is the highest, and adding tablet and adding between the baste, relatively 5 '-the residual percentage of new-nucleo.For tablet, in the eggplant that 200g pickles for a long time, add the tablet of a composition (D) (example 1, table 1), after 10 minutes, packaged product was soaked 25 minutes in 80 ℃ of water-baths.For baste, add the concentrate of 2ml 5 '-new-nucleo.5 '-concentration of new-nucleo be adjusted into content and tablet 5 in handling '-nucleotides is identical.Then, use the same manner preparing product with the tablet flavoring products, measure 5 in each product '-new-nucleo to be to calculate residual percentage.The results are shown in the table 12.The mean value of each data represented every group of 5 sack.

Table 12

Adding mode 5 '-the residual percentage (%) of new-nucleo

Use tablet 66.8

Use baste 96.3

As independent use 5 '-new-nucleo solution is as baste, residual percentage is 0.

Claims (6)

1, a kind of method for preparing the type flavoring compositions, it is characterized in that this method comprise make 5 '-nucleotides, a kind of polyphosphoric acids, a kind of edible organic acid and a kind of binding agent mix, and makes the mixture moulding then.

2, according to the process of claim 1 wherein polyphosphoric acids, edible organic acid and binding agent to based on 5 of 100 parts of weight '-ratio of nucleotides is respectively about 10～500 parts of weight, about 10～400 parts of weight and about 0.5～15 part of weight.

3, according to the process of claim 1 wherein polyphosphoric acids, edible organic acid and binding agent to based on 5 of 100 parts of weight '-ratio of nucleotides is respectively about 10～100 parts of weight, about 10～100 parts of weight and about 0.5～15 part of weight.

4, according to the method for claim 1, wherein 5 '-nucleotides is 5 '-inosine acid disodium and 5 '-Sodium guanylate 50: mixture 50(weight), polyphosphoric acids is sodium phosphate trimer or polymetaphosphate sodium, edible organic acid is 50 of lemon sodium and a sodium acetate: mixture 50(weight), binding agent are sucrose fatty acid esters.

5, be tablet, particle or spheroid according to the composition that the process of claim 1 wherein.

6, according to the method for claim 5, wherein the hardness of tablet is about 0.1～0.6Kg/mm.