JP2007306893A - Processed salt - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain salt free from discoloring food even in using for food in a powdery condition while containing bittern component. <P>SOLUTION: The salt containing bittern component is obtained by drying and/or baking treating while suppressing production of alkaline component such as magnesium oxide. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to non-sticky bittern salt.
The present invention also relates to a salt containing a bittern component that is easy to use without being discolored.
More specifically, the present invention relates to a salt that has been dried and / or calcined while using a salt containing a bittern component as a raw material while suppressing the formation of an alkali component.

In recent years, with the advancement of nutrition, the importance of mineral components has attracted attention. The bittern contained in seawater contains mineral components such as magnesium, calcium, potassium, iron, zinc, and manganese, and bittern has played an important role as a supplemental source of magnesium.
In order to ingest more minerals contained in bittern salt, for example, in JP-A-11-42064, a large amount of bittern of 2.5% or more is added by adding 1.0% or more of an organic acid or an organic acid salt. It has been proposed to economically provide a savory salt by alleviating the bitter taste of the salt.
Moreover, a salt containing moderate bittern is generally recognized for magnesium supplementation and taste improvement, and a large number of products are sold. However, magnesium chloride, which is the main component of bittern, has a high affinity for moisture, and so-called bittern salt is sticky, so there is a current situation where it is avoided for use in foods.

For this reason, baked salt has long been used to improve the stickiness of bittern salt. Moisture evaporates by baking the salt, and the magnesium chloride contained in the salt is changed to basic magnesium chloride and / or magnesium oxide, etc., and the moisture absorption of the magnesium chloride is suppressed to change to a salt in a dry state. . For example, in the method for producing a baked salt described in JP-A-3-257015, a salt having an Mg salt content of 0.05% or more is baked at 500 to 700 ° C.
It is described that when calcined under this condition, magnesium chloride contained in the salt is converted to magnesium oxide through basic magnesium chloride, and the smoothness is improved. Japanese Patent Application Laid-Open No. 7-142 proposes a processed salt having fine mesh-like cracks by heating a cubic salt at a temperature of 400 ° C. to a melting point or lower until equilibrium is reached, and then rapidly cooling.

  On the other hand, baked salt in which bittern component is changed to basic magnesium chloride and / or magnesium oxide by baking shows alkalinity by generating hydroxide ions when it contains moisture, and it adheres to processed grain products such as cooked rice. The surface changes color. The reaction when basic magnesium chloride and / or magnesium oxide comes into contact with water is considered as follows.

Mg (OH) Cl → Mg ²⁺ + OH ⁻ + Cl ⁻
MgO + H ₂ O →→ Mg ²⁺ + 2OH ⁻

  The target of discoloration due to alkali is a pigment called flavonoid, which is contained in almost all plant tissues. Although it is stable in the acidic and neutral range, it develops yellow when it is alkaline and the cyclic structure is broken.

JP-A-11-42064 JP-A-3-257015 JP-A-7-142

  In the present invention, a salt containing a bittern component is dried and / or baked while suppressing the formation of an alkali component such as magnesium oxide, and a free-flowing salt that does not change color even when used in a food containing moisture is provided. The task is to do.

  The present inventors paid attention to the amount of alkali components such as magnesium oxide produced during the drying and / or baking treatment of bittern salt, and as a result of earnest research to solve the above problems, the amount of the bittern component contained and drying And / or by specifying baking process conditions, it discovered that even if it used for the foodstuff containing a water | moisture content, it discovered that it did not discolor and came to complete this invention.

The present invention relates to a salt obtained by drying and / or firing a salt containing a bittern component and moisture while suppressing generation of an alkaline component such as magnesium oxide. The amount of magnesium in the salt mixture as a raw material is 0.10% to 4.0%. If it is less than 0.10%, it is not sufficient for a salt containing bittern.
On the other hand, if it exceeds 4.0%, the bitterness is strong and it is not suitable for food processing applications, preferably 0.10% to 1.5%. The salt is dried and / or calcined in a temperature range of 0 ° C to 250 ° C.
The production amount of the alkali component at this time is controlled to 0.0% to 0.1%, preferably 0.0% to 0.03% in terms of magnesium oxide. The water content of the salt after treatment is 0.0% to 1.0%, preferably 0.0% to 0.3%.

  According to the present invention, although a bittern component is contained, a salt that is easy to use more easily and does not change color even when sprinkled on a processed grain product with a high amount of water was obtained. Therefore, it is a salt for food processing that contains bittern mineral components, has a good taste and is easy to use.

The salt used as a raw material of the present invention is preferably sun salt, recrystallized salt after sun salt dissolution, ion exchange salt, rock salt, underground crystal crystallization salt, deep sea water salt, etc., but the type is not particularly selected.
If the bittern component contained in the salt of the raw material is small, an appropriate amount of bittern may be added and mixed.
From the viewpoint of supplementing various minerals useful as nutrition, the amount of bittern must be 0.1% or more as magnesium.
In September 2004, a preparation group for the preparation of fair competition rules for edible salt was established with the participation of major companies in the industry in order to display appropriate products for edible salt. The compiled edible salt fair competition rules [draft] states that garlic can be displayed only if the edible salt contains bittern and the magnesium content is 0.1% or more on a dry basis. This also confirms that the magnesium content must be 0.1% or more.
On the other hand, a salt containing magnesium exceeding 4.0% has a too bitter taste due to bittern and lowers the taste. In addition, since the hygroscopic property is high, the drying and / or firing conditions for further improvement become severe, and it is difficult to suppress the production of alkali components.
The particle size of the salt as the raw material or the salt of the product is not particularly limited. If it is not suitable for use, it may be fined with a pulverizer or may be made large with a granulator.
Components other than bittern may be added to the salt to impart other functions to the product. Examples of the functional component include an anti-caking agent, a nutrient enhancer, a seasoning, and others. Some of these components are alkaline, and care must be taken not to yellow the food by excessive addition. On the other hand, since the acidulant in the seasoning shows acidity, the action of the alkaline component derived from bittern on the food is attenuated. Depending on the amount added, it can be a method to prevent yellowing of food, but care must be taken so that the acidity does not affect the taste of the food.

A drying and / or baking process is performed in order to reduce moisture to a free salt. Processing facilities include ceramic, glass, plastic and metal containers, universal mixers, ribbon mixers, vacuum fluidized dryers, vibratory fluidized dryers that can be heated and / or decompressed and mixed and dispensed easily. A machine, a freeze dryer, a ribocorn, a rotary kiln, a spray dryer, a pulcon dryer, and the like are preferable, but not limited thereto.
At this time, when the magnesium chloride in the salt is heated to a high temperature, basic components such as basic magnesium chloride and / or magnesium oxide are generated. Calcium oxide, potassium oxide, etc. produced at very high temperatures are causative substances.

  By quantitatively analyzing the salt after the treatment by a neutralization titration method, the amount of alkali component converted to magnesium oxide can be measured. If the amount of alkali component is 0.0% to 0.1% in terms of magnesium oxide, discoloration is suppressed even when used in processed foods rich in moisture, but more preferably 0.0% to 0 0.03%. The salt after the treatment has a reduced moisture content and becomes smooth, and has a high fluidity and is easy to use. The moisture content in that case is 0.0%-1.0%, More preferably, it is 0.0%-0.3%.

Examples of the present invention will be described in detail below, but the present invention is not limited to these examples.
Dissolve and recrystallize the salt salt from Shioda. The obtained crystallized salt was dehydrated to prepare a salt having a water content of 5% or less.
To this salt, bittern was mixed so that the final magnesium concentration was about 0.1%, 0.3%, 0.5%, 0.7%, and 0.9% to obtain a bittern salt. 100 g of bittern salt was spread on an evaporating dish, placed in a desktop muffle furnace preheated to 200 ° C., and heated at a constant temperature for 0.5 hour. After treatment, all samples became free-flowing salt.
The alkali component at this time was 0.02 to 0.15% in terms of magnesium oxide.

The magnesium content was determined by chelate titration method.
The moisture was measured by drying the salt with a 105 ° C. stationary drier (product number: LC-112, TABI ESPEC CORP) until it became a constant weight, dividing the amount of residue by the amount of salt, and multiplying this value by 100.
The salt after the treatment was analyzed by a neutralization titration method to determine the amount of alkali component in terms of magnesium oxide.
100 g of the cooked cooked rice was sprinkled with 0.4 g of salt per side (total 0.8 g per piece) and visually observed after 1.5 hours and 5 hours. The b * value of a color difference meter (product number: TC-8600A manufactured by Nippon Denshoku Industries Co., Ltd.) was measured as an index of yellow discoloration.
Table 1 summarizes the analysis values, properties, and changes in color when sprinkled on cooked rice, and shows the relationship between the amount of alkali components in terms of magnesium oxide and the yellowing of cooked rice.

(Evaluation of Table 1)
Salts 1 to 3 in Table 1 above were free-flowing salts containing bittern, but the amount of the alkaline component was small and the cooked rice was not discolored.
On the other hand, when the salt 4 and the salt 5 produced many alkali components by the drying and / or baking treatment and adhered to the surface of the cooked rice, they were changed to yellow.
That is, when the alkali component in terms of magnesium oxide was 0.02%, 0.05%, and 0.08%, the color of the cooked rice did not change, and yellowing occurred at 0.12% and 0.15%.

The final magnesium concentration is 0.13%, and 130 kg of bittern salt is charged into a pot of a universal mixing stirrer (product number: 250XDMV-QRS, manufactured by DALTON), stirred, and heated to 110 ° C to 130 ° C. High-pressure air is sent into the kettle, and forced ventilation is always performed. Samples were collected 20 minutes, 40 minutes, and 120 minutes after the start, and the same analysis was performed.
The analytical values, properties, and color changes when sprinkled on cooked rice are summarized in Table 2, and the relationship between the moisture content of the salt and the properties is shown.

(Evaluation of Table 2)
Salt 8 is a salty and difficult to use salt due to insufficient drying and baking, whereas salt 6 and salt 7 have a dry nature and adhere to the surface of cooked rice by appropriate treatment. The salt became yellow and did not change color.
In other words, when the salt moisture was 0.16% and 0.76%, it was smooth, but when it was 1.21%, it became sticky.

The final magnesium concentration is 5.0%, 3.0%, 1.5%, and 0.13%. 100 g of bittern salt is spread on an evaporating dish, placed in a desktop muffle furnace, and heated at 110 ° C. for 3 hours. . After treatment, all samples became free-flowing salt.
In order to confirm the taste, sensory tests were performed using these samples, using salt from the salt business center as a control. Eight in-house panelists were used, and the one with strong bitterness was assigned to 1 in order of 1 to 5 (ranking method), and the evaluation was performed according to Kramer's test table.
Table 3 summarizes the analysis values, properties, and sensory test results of the sample salt when sprinkled on cooked rice, and shows the relationship between the magnesium concentration of the whole salt and the taste.
There is a significant difference at a risk rate of 5% between 15 or less and 33 or more in the ranking total value in the sensory test in the table.

(Evaluation of Table 3)
Although it is a salt that does not discolor the cooked rice by freezing all the time, salt 9 was significantly bitter at a 5% risk factor and was not sensuously preferred. The bittern component contained in excess caused a strong bitter taste.
On the other hand, the salts 10, 11, and 12 were salt containing bittern, but there was no deterioration in the taste, and the salt was smooth and did not turn yellow when attached to the surface of cooked rice.
The salt 13 is originally a salt that does not contain bittern, and has no utility as bittern salt.
That is, a salt with a magnesium concentration of 4.9% is bitter, and 3.1%, 1.5% and 0.13% of the salt have no problem, and 0.01% of salt is not a bitter salt.

The final magnesium concentration was about 0.3%, 100 g of bittern salt was spread on an evaporating dish, placed in a tabletop muffle furnace, and heated at about 100 ° C., 200 ° C., and 300 ° C. for 0.5 hour.
10 g of the same raw material was placed in a freeze dryer (product number: FD-1 manufactured by Tokyo Science Machine Co., Ltd.), and after preliminary freezing at about −40 ° C., it was dried under vacuum conditions for 48 hours.
The analytical values, properties, and color changes when sprinkled on the cooked rice are summarized in Table 4, and the relationship between the drying and baking conditions and the yellowing of the cooked rice is shown.

(Evaluation of Table 4)
The salt 14 in Table 4 above was a sample by a so-called freeze-drying method in which the salt was dried under reduced pressure after preliminary freezing, but a salt that did not discolor the cooked rice was produced.
Since the salt 15 and the salt 16 were reduced in moisture by drying and / or firing under relatively low temperature conditions, the production of alkali components was suppressed, and the salt 15 and the salt 16 did not turn yellow when adhered to the surface of cooked rice.
Although salt 17 and salt 18 are salt containing bittern, they are further processed by treatment at high temperature, and the cooked rice is yellowed by the generated alkali component.
That is, the lyophilization method under the condition of 0 ° C. or less, the salt under the conditions of 100 ° C. and 200 ° C. did not yellow the cooked rice, and the salt under the conditions of 300 ° C. and 500 ° C. yellowed the cooked rice.

Claims (7)

  A salt obtained by drying and / or baking treatment of a salt containing a bittern component while suppressing generation of an alkali component.   2. The salt according to claim 1, wherein the production amount of the alkali component is 0.0% by weight (hereinafter referred to as “%”) to 0.1% in terms of magnesium oxide content.   The salt according to claim 1 or 2, wherein the alkali component is basic magnesium chloride and / or magnesium oxide.   The salt according to any one of claims 1 to 3, wherein the water content in the salt is 0.0% to 1.0%.   The salt according to any one of claims 1 to 4, wherein a magnesium content in the salt is 0.10% to 4.0%.   The salt according to any one of claims 1 to 5, wherein the drying and / or baking treatment is performed in a temperature range of 0 ° C to 250 ° C. Discoloration of the used food is prevented, The food using the salt and the salt according to any one of claims 1 to 6.