JP2015208261A - seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a seasoning which allows favorite seasoning of food materials, suppresses excess intake of a unit seasoning and contributes to increase of the intake of food fiber according to the addition amount in seasoning.SOLUTION: A seasoning is prepared by mixing food fiber 2 with one of sugar, salt, vinegar, spice and soy sauce. The ratio of the water-soluble food fiber and non-water-soluble food fiber is adjusted appropriately, and the content of the food fiber 2 is 30-70 mass%.

Description

  The present invention relates to seasonings, and in particular, to those that can take in dietary fiber according to the use of seasoning ingredients.

Today, the use of seasonings such as salt and sugar is often restricted for the purpose of preventing or treating lifestyle-related diseases. However, it is not easy to use a seasoning according to an acceptable intake amount, not a favorite taste, because it requires a very strong will.
Therefore, there is a need for means for suppressing the intake of one unit of seasoning (hereinafter referred to as a unit seasoning), which is generally used as a seasoning, such as sugar, salt, vinegar, soy sauce, and sauce. Yes.

In addition, if dietary fiber is deficient, it is said that a decrease in so-called enteric good bacteria and a decrease in digestive absorption function occur. As a result, it is said that the intestinal environment deteriorates and induces constipation.
Plant dietary fiber can be corn, sweet potato, mushrooms, pumpkin, avocado, cocoa, etc. However, these intakes tend to be deficient and biased.

  As a seasoning which can ingest dietary fiber, the seasoning which added and concentrated vinegar, sweetener, salt, and spices to the pumpkin and the onion pulp is mentioned (for example, refer the following patent document 1), As an improving agent for red rice. In what is disclosed (for example, Patent Document 2 below), it is described that fiber and seasoning can be added to polyphenol.

JP-A-2005-269907 JP 2009-165450 A

  However, in the former, pumpkins and onions are vegetables that are biased toward water-insoluble dietary fiber, and do not necessarily contribute to the improvement of the intestinal environment. In the latter case, the main purpose is coloring of red rice, and other additives including fiber and seasoning are merely listed as options.

  The present invention has been made in view of the above circumstances, can be seasoned to the taste of food, suppress excessive intake of unit seasonings, and intake of dietary fiber according to the amount of addition The purpose is to provide seasonings that can contribute to increasing

  The seasoning according to the present invention made to solve the above-mentioned problems is formed by mixing dietary fiber and any one of sugar, salt, vinegar, spices or soy sauce and molding it into granules, and the content of dietary fiber is increased. 30% by mass to 70% by mass.

  The dietary fiber may be a mixed fiber of water-soluble dietary fiber and water-insoluble dietary fiber, and the content of the water-soluble dietary fiber may be 30% by mass to 50% by mass with respect to the total amount of the dietary fiber.

  According to the seasoning according to the present invention, various seasonings can be seasoned in the cooking process by appropriately combining simple seasonings containing a single unit seasoning. Moreover, since there are few unit seasonings mix | blended with the said seasoning with respect to the whole addition amount of a seasoning, the excessive intake of a unit seasoning can be suppressed. In addition, even if the amount of seasoning added is increased due to the desire for a strong taste, the amount that can be added is limited if it is granular, and the amount of dietary fiber that tends to be insufficient due to the increase in the amount added. You can increase your intake.

  By mixing and mixing water-soluble dietary fiber and water-insoluble dietary fiber as the dietary fiber, the content of the water-soluble dietary fiber is 30% by mass to 50% by mass with respect to the total amount of the dietary fiber, Appropriate hardness that promotes peristaltic movement of the intestine is imparted to the stool, and an increase in so-called good bacteria in the intestine can be promoted.

It is process drawing which shows an example (fluid granulation method) of the manufacturing method of the seasoning by this invention. It is process drawing which shows an example (spray drying method) of the manufacturing method of the seasoning by this invention.

Hereinafter, embodiments of the seasoning according to the present invention will be described in detail with reference to the drawings.
The seasoning according to the present invention is formed by mixing any one of unit seasonings 1 composed of dietary fiber and sugar, salt, vinegar, spices, soy sauce, etc. into a granule, and the content of dietary fiber 2 is 30. From mass% to 70 mass% (hereinafter referred to as “seasoning fiber” so as not to be confused with existing seasonings).

The dietary fiber 2 contained in the seasoning fiber is a water-soluble dietary fiber and a water-insoluble dietary fiber.
Examples of water-soluble dietary fiber include pectin contained in apples, tangerines, potatoes, cabbage, radishes, alginic acid contained in seaweeds, hemicellulose B, and gums contained in soybeans, wheat, and seaweeds. Water-insoluble dietary fiber includes cellulose contained in soybeans, burdock, wheat bran, cereals, hemicellulose A contained in soybeans, wheat bran, vegetables, cereals, soybeans, wheat bran, and mature vegetables The lignin contained is mentioned.

The water-insoluble dietary fiber swells and expands in the gastrointestinal tract, thereby stimulating the intestine and increasing the peristaltic movement of the intestine to promote constipation. Meanwhile, the water-soluble dietary fiber increases intestinal good bacteria and softens stool. Soft stool suppresses the digestion and absorption of nutrients in the small intestine and has the effect of transporting harmful substances out of the body. By mixing these in a balanced manner according to the constitution of the intaker, it is possible to contribute to maintenance and promotion of the intaker's health.
The ratio of the water-soluble dietary fiber in the dietary fiber 2 is to ensure the minimum amount of water-soluble dietary fiber that contributes to seasoning with respect to the water-insoluble dietary fiber that contributes little to seasoning in terms of the effect on seasoning, It is desirable that the content be 40 mass% to 60 mass%.

The seasoning according to the present invention (said seasoning fiber) is prepared by mixing any one of 30% to 70% by weight of dietary fiber 2 and 70% by weight to 30% by weight of unit seasoning 1 to produce raw material powder 3. A blending step and a granulation step in which the raw material powder 3 is charged into the mixer 4 and hot air 5 is spouted from the lower part of the mixer 4 to wind up the raw material powder 3 while spraying the binder 6 from the upper part of the mixer 4 To manufacture (fluid granulation method).
In particular, when the unitary seasoning 1 is contained in the dietary fiber 2 using a seasoning solution such as soy sauce, vinegar, sugar or salt solution, they may be used as the binder 6.

In the blending step, after the raw material powder 3 is made, the raw material powder 3 is enclosed in a closed container or space, and has a constant temperature (for example, 10 ° C. to 30 ° C.) and a constant humidity (for example, 20% to 20%). 60%) under a certain period (2 weeks to January), it is desirable to perform a curing process.
By performing this curing process, the ingredients of the unit seasoning 1 selected as the seasoning to be blended penetrate into the almost tasteless water-insoluble dietary fiber and ripen, and in relation to the water-soluble dietary fiber, seaweed In combination with umami ingredients such as, promotes the seasoning effect of the blended unit seasoning. As a result, it contributes to the production of seasoning fibers closer to normal unit seasonings. This effect is particularly remarkable when the content of water-insoluble dietary fiber is high.

  In addition to this, the mixed solution 7 is manufactured by a step of manufacturing the mixed solution 7 in which the raw material powder and the binder are mixed and a step of spraying the mixed solution 7 from above in a tank 8 to which hot air is constantly supplied. Spray drying method (see FIG. 2) to obtain a granulated seasoning which is dried and crystallized, or humidifying the raw material powder with a binder, pressurizing the wet raw material with a screw, piston or roll, etc. It is also possible to use an extrusion method in which granular seasoning fibers are obtained by extrusion from the holes.

The seasoning fiber manufactured as described above is a substantially seasoned dietary fiber 2 in which a single seasoning is blended. For example, when salt is selected as the single unit seasoning 1, this is added during cooking. Then, the salt becomes a seasoning ingredient of the dish, and the dietary fiber 2 becomes a part of the ingredients of the dish.
Various seasonings are possible by providing a plurality of seasoning fibers having different unit seasonings 1 contained therein and adding them to the ingredients by interweaving them.

On the other hand, the seasoning fiber is granular and contains a relatively large amount of dietary fiber 2 per unit of grain, so that the higher the dietary fiber 2 content, the lighter the normal addition amount. In order to bring out the richness of daily taste, a large amount of addition is required.
As a result, for users who are atrophic about adding a large amount of seasoning, it is effective to refrain from intake of salt and sugar, and for users who are not resistant to a large amount of seasoning, seasoning according to the amount added. The dietary fiber 2 contained in the fiber can be ingested.

In particular, alginic acid, which is one of the water-soluble dietary fibers, is combined with sodium salt in the intestine and excreted together with the stool. Thereby, there exists an effect | action which prevents absorption in the body of salt.
The seasoning fiber containing such dietary fiber has a double moderation effect that promotes the outward excretion of the ingested salt in the body while suppressing the intake of the salt into the body at the time of ingestion. It becomes.

  In addition, if dietary fiber 2 is blended with water-soluble dietary fiber and water-insoluble dietary fiber in a well-balanced manner, it is possible to avoid problems caused by overtaking either one, contributing to health management including improvement of digestive organs. Can do.

1 unit seasoning, 2 dietary fiber, 3 raw powder,
4 mixer, 5 hot air, 6 binder,
7 liquid mixture, 8 tanks,

Claims (2)

  A seasoning characterized by mixing dietary fiber and any one of sugar, salt, vinegar, spices or soy sauce and molding it into granules, and the content of dietary fiber is 30% to 70% by mass .   The dietary fiber is a mixed fiber of water-soluble dietary fiber and water-insoluble dietary fiber, and the content of the water-soluble dietary fiber is 30% by mass to 50% by mass with respect to the total amount of the dietary fiber, The seasoning according to claim 1.

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