JP2021153397A - Novel method for producing salt composition - Google Patents
Novel method for producing salt composition Download PDFInfo
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- JP2021153397A JP2021153397A JP2020053797A JP2020053797A JP2021153397A JP 2021153397 A JP2021153397 A JP 2021153397A JP 2020053797 A JP2020053797 A JP 2020053797A JP 2020053797 A JP2020053797 A JP 2020053797A JP 2021153397 A JP2021153397 A JP 2021153397A
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- salt composition
- thickening polysaccharide
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- aqueous solution
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- 150000003839 salts Chemical class 0.000 title claims abstract description 87
- 239000000203 mixture Substances 0.000 title claims abstract description 54
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 150000004676 glycans Chemical class 0.000 claims abstract description 30
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 30
- 239000005017 polysaccharide Substances 0.000 claims abstract description 30
- 230000008719 thickening Effects 0.000 claims abstract description 30
- 239000007864 aqueous solution Substances 0.000 claims abstract description 22
- 238000001291 vacuum drying Methods 0.000 claims abstract description 10
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 9
- 235000010489 acacia gum Nutrition 0.000 claims description 6
- 244000215068 Acacia senegal Species 0.000 claims description 5
- 229920000084 Gum arabic Polymers 0.000 claims description 5
- 239000000205 acacia gum Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 240000004584 Tamarindus indica Species 0.000 claims 1
- 235000019600 saltiness Nutrition 0.000 abstract description 22
- 235000014347 soups Nutrition 0.000 abstract description 11
- 235000021056 liquid food Nutrition 0.000 abstract description 4
- 239000000243 solution Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 96
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 44
- 239000011780 sodium chloride Substances 0.000 description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 13
- 235000019643 salty taste Nutrition 0.000 description 12
- 229920000591 gum Polymers 0.000 description 9
- 241000596504 Tamarindus Species 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 238000001035 drying Methods 0.000 description 6
- 238000001694 spray drying Methods 0.000 description 6
- 210000001779 taste bud Anatomy 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000007602 hot air drying Methods 0.000 description 5
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 230000002708 enhancing effect Effects 0.000 description 4
- 235000019608 salt taste sensations Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 229920002907 Guar gum Polymers 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000010417 guar gum Nutrition 0.000 description 3
- 239000000665 guar gum Substances 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- 235000015598 salt intake Nutrition 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- IOLCXVTUBQKXJR-UHFFFAOYSA-M potassium bromide Chemical compound [K+].[Br-] IOLCXVTUBQKXJR-UHFFFAOYSA-M 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- JHJLBTNAGRQEKS-UHFFFAOYSA-M sodium bromide Chemical compound [Na+].[Br-] JHJLBTNAGRQEKS-UHFFFAOYSA-M 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 244000090599 Plantago psyllium Species 0.000 description 1
- 235000010451 Plantago psyllium Nutrition 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 150000003842 bromide salts Chemical class 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000003841 chloride salts Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- -1 etc.) Polymers 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、スープなどの用途において、塩味を強く持続可能な食塩組成物の製造方法に関するものである。 The present invention relates to a method for producing a salt composition having a strong salty taste and sustainability in applications such as soup.
近年、ナトリウムの過剰摂取による高血圧を予防するため、塩化ナトリウム含量を低減した、いわゆる減塩商品が多数上市されている。厚生労働省の「日本人の食事摂取基準」２０１０年度版では、一日の食塩摂取目標値が成人男性で9ｇ未満、成人女性で7.5ｇ未満であったのに対し、２０１５年度版では、一日の食塩摂取目標値が成人男性で8ｇ未満、成人女性で7ｇ未満とそれぞれ一日の食塩摂取目標値が減少していることからも、今後もさらに減塩志向が高まっていくと考えられる。 In recent years, in order to prevent hypertension due to excessive sodium intake, many so-called low-salt products with reduced sodium chloride content have been put on the market. In the 2010 edition of the Ministry of Health, Labor and Welfare's "Japanese Dietary Intake Standards", the daily salt intake target value was less than 9 g for adult men and less than 7.5 g for adult women, whereas in the 2015 edition, one day. Since the daily salt intake target value is less than 8 g for adult males and less than 7 g for adult females, the daily salt intake target value is decreasing, and it is considered that the tendency toward salt reduction will continue to increase in the future.
例えば、塩味料粉末の溶解性等を改善するために、塩化ナトリウムと塩化カリウムとからなる水溶液を噴霧乾燥して粉末状の塩味料粉末を製造する方法が開示されている（特許文献１）。また、これに類似した方法として、食塩組成物の表面積を広げて塩味を強化するために、食塩と有機物質とからなる水溶液を噴霧乾燥して中空状の食塩組成物を製造する方法が開示されている（特許文献２）。 For example, in order to improve the solubility of salty powder, a method of spray-drying an aqueous solution of sodium chloride and potassium chloride to produce a powdery salty powder is disclosed (Patent Document 1). Further, as a method similar to this, in order to increase the surface area of the salt composition and enhance the salty taste, a method of spray-drying an aqueous solution consisting of salt and an organic substance to produce a hollow salt composition is disclosed. (Patent Document 2).
しかしながら、これらの発明は、スナック菓子など固形のまま喫食される食品の塩味を強化するのには有効であるものの、即席スープのように、お湯で溶いて液状で喫食される食品に対しては、ほとんど塩味を強化する効果がなかった。 However, although these inventions are effective for enhancing the saltiness of foods that are eaten as solids such as snack foods, they are used for foods that are melted in hot water and eaten in liquid form, such as instant soups. There was almost no effect of enhancing saltiness.
本発明は、スープ等の液状食品において、塩味を強化することが可能な食塩組成物を提供することを目的とするものである。 An object of the present invention is to provide a salt composition capable of enhancing saltiness in liquid foods such as soups.
本発明者らは、食塩と増粘多糖類とを含む食塩組成物の製造方法であって、食塩と増粘多糖類とを含む水溶液を調整する工程と、該水溶液を真空乾燥する工程とを含むことを特徴とする食塩組成物の製造方法によって、上記課題を解決できることを見出した。 The present inventors are a method for producing a salt composition containing salt and a thickening polysaccharide, wherein a step of preparing an aqueous solution containing salt and a thickening polysaccharide and a step of vacuum-drying the aqueous solution are performed. It has been found that the above-mentioned problems can be solved by a method for producing a salt composition characterized by containing the salt composition.
本発明の完成により、スープ等の液状食品において、塩味を強化することが可能な食塩組成物を提供することができる。 With the completion of the present invention, it is possible to provide a salt composition capable of enhancing the salty taste in liquid foods such as soups.
本発明は、塩と増粘多糖類とを含む食塩組成物の製造方法であって、食塩と増粘多糖類とを含む水溶液を調整する工程と、該水溶液を真空乾燥する工程とを含むことを特徴とする食塩組成物の製造方法に関するものである。以下詳細に説明する。 The present invention is a method for producing a salt composition containing a salt and a thickening polysaccharide, which comprises a step of preparing an aqueous solution containing salt and a thickening polysaccharide, and a step of vacuum-drying the aqueous solution. The present invention relates to a method for producing a salt composition, which is characterized by the above. This will be described in detail below.
原料
１−１．食塩
本発明における食塩とは、塩化ナトリウムを主成分とする食用の塩である。したがって、塩化ナトリウムを主成分とする海塩、岩塩なども本発明における食塩に含まれる。
Raw materials 1-1. Salt The salt in the present invention is an edible salt containing sodium chloride as a main component. Therefore, sea salt and rock salt containing sodium chloride as a main component are also included in the salt in the present invention.
また、食塩は、塩化ナトリウム以外にも無機塩を含んでいてもよい。具体的には、硫酸ナトリウム、硫酸マグネシウム等の硫酸塩、塩化カリウム、塩化マグネシウム等の塩化物塩、臭化ナトリウム、臭化カリウム等の臭化物塩、炭酸ナトリウム、および炭酸マグネシウム等の炭酸塩が含まれてもよい。 Further, the salt may contain an inorganic salt in addition to sodium chloride. Specifically, it contains sulfates such as sodium sulfate and magnesium sulfate, chloride salts such as potassium chloride and magnesium chloride, bromide salts such as sodium bromide and potassium bromide, and carbonates such as sodium carbonate and magnesium carbonate. May be.
１−２．増粘多糖類
増粘多糖類を加えることにより、食塩粒子を繋ぎ合せ、造粒することが可能になる。増粘多糖類としては、アラビアガム、キサンタンガム、ジェランガム、タマリンドガム、サイリウムシードガム、ガラクトマンナン（（例）ローカストビーンガム、グァーガム等）、グルコマンナン、カラギーナン、ペクチン、プルラン、カードラン寒天、ゼラチン等を挙げることができる。
1-2. Thickening polysaccharide
By adding the thickening polysaccharide, it becomes possible to connect the salt particles and granulate them. Thickening polysaccharides include Arabic gum, xanthan gum, gellan gum, tamarind gum, psyllium seed gum, galactomannan (eg, locust bean gum, guar gum, etc.), glucomannan, carrageenan, pectin, pullulan, curdlan agar, gelatin, etc. Can be mentioned.
なかでも、エグ味や苦味などが弱く、風味への影響の小さいタマリンドガム又はアラビアガムが好ましい。 Of these, tamarind gum or gum arabic, which has a weak astringent taste and bitterness and has a small effect on the flavor, is preferable.
１−３．その他成分
本発明では、食塩、その他塩味成分および増粘多糖類以外の成分を含んでいて良い。具体的には、グルコース、スクロース、オリゴ糖等の乳糖以外の糖類、グルタミン酸やイノシン酸等の旨味成分、および香辛料などを風味や保存性が低下しない範囲で適宜加えることができる。ただし、その他材料が多すぎると塩味が低下したり、造粒しにくくなるため、食塩および増粘多糖類の総量に対して10重量％以下に留めることが好ましい。
1-3. Other Ingredients In the present invention, components other than salt, other salty components and thickening polysaccharides may be contained. Specifically, sugars other than lactose such as glucose, sucrose and oligosaccharides, umami components such as glutamic acid and inosinic acid, spices and the like can be appropriately added as long as the flavor and storage stability are not deteriorated. However, if there are too many other materials, the saltiness will be reduced and it will be difficult to granulate, so it is preferable to keep the amount to 10% by weight or less based on the total amount of salt and thickening polysaccharides.
２．水溶液の調整
真空乾燥を実施するために、食塩および増粘多糖類を含む水溶液を調整する。この際、溶媒として水以外にエタノール等の揮発性溶媒を併用しても良いが、溶解性の観点から水を主成分（溶媒全量分以上）とする必要がある。
2. Preparation of Aqueous Solution Prepare an aqueous solution containing salt and thickening polysaccharide to perform vacuum drying. At this time, a volatile solvent such as ethanol may be used in combination as the solvent in addition to water, but from the viewpoint of solubility, water must be the main component (more than the total amount of the solvent).
食塩１００重量部に対して、増粘多糖類を３〜１０重量部添加することが好ましく、４〜８重量部がより好ましい。増粘多糖類の添加量をこの範囲とすることで、食塩組成物の形状を保持するとともに、異味を抑え塩味への影響を最小限に抑えることができる。 It is preferable to add 3 to 10 parts by weight of the thickening polysaccharide with respect to 100 parts by weight of the salt, and more preferably 4 to 8 parts by weight. By setting the amount of the thickening polysaccharide added within this range, the shape of the salt composition can be maintained, and the unpleasant taste can be suppressed and the influence on the salty taste can be minimized.
また、生産性の観点から、水溶液の食塩濃度はできる限り高濃度とすることが好ましい。具体的には、食塩濃度の下限は１０重量％とすることが好ましい。なお、食塩濃度の上限は、食塩の水への溶解度に依存する。 Further, from the viewpoint of productivity, it is preferable that the salt concentration of the aqueous solution is as high as possible. Specifically, the lower limit of the salt concentration is preferably 10% by weight. The upper limit of the salt concentration depends on the solubility of salt in water.
３．乾燥方法
本発明は、食塩組成物の製造に際して、真空乾燥を用いることが特徴である。先ず、塩化ナトリウム量を減らしても塩味の強さを維持できる理由、及びスープなどの用途でも塩味を持続できる理由について説明する。
3. 3. Drying Method The present invention is characterized in that vacuum drying is used in the production of the salt composition. First, the reason why the strength of saltiness can be maintained even if the amount of sodium chloride is reduced and the reason why the saltiness can be maintained even in applications such as soup will be described.
一般的な食塩の場合は、主成分が塩化ナトリウム結晶であるため、食塩の表面には塩化ナトリウムが連続的に並んでいる。そして、この塩化ナトリウムが味蕾に作用することで塩味を感じる。ところが、味蕾は、塩化ナトリウムを定量するという点においては精度の高いセンサーではないため、容易に錯覚を起こすことができる。たとえば、結晶の中央部にある塩化ナトリウムは、味蕾に何ら作用しないため、中空状にして表面積を増やすことで塩味を強く感じさせることができる。これは、背景技術において説明した通りである。 In the case of general salt, since the main component is sodium chloride crystals, sodium chloride is continuously arranged on the surface of the salt. Then, this sodium chloride acts on the taste buds to give a salty taste. However, taste buds are not highly accurate sensors in terms of quantifying sodium chloride, so they can easily create an illusion. For example, sodium chloride in the center of the crystal has no effect on the taste buds, so the saltiness can be strongly felt by making it hollow and increasing the surface area. This is as described in the background art.
しかしながら、塩味を強めることができるのは、スナック菓子などの食塩組成物を固体で用いることのできる用途に限定される。中空状の食塩組成物は、表面積が多いため溶解するのも早い。したがって、スープなどの用途で中空状の食塩組成物を用いたとしても、塩味を持続させる効果はほとんどなかった。 However, the saltiness can be enhanced only in applications where a salt composition such as a snack confectionery can be used as a solid. The hollow salt composition has a large surface area and therefore dissolves quickly. Therefore, even if a hollow salt composition is used for soups and the like, there is almost no effect of sustaining the salty taste.
味蕾を錯覚させる方法は他にも存在する。具体的には、塩味の強い（塩化ナトリウム濃度の高い）領域と、塩味の弱い（塩化ナトリウム濃度の低い）領域とが一定間隔で交互に存在する場合には、味蕾は塩味の強い領域に誘引されて塩味を強く感じやすい。発明者らは、このメカニズムを利用し、スープなどの用途で塩味を持続することが可能な食塩組成物を開発することを試みた。 There are other ways to make the taste buds illusion. Specifically, when the region with strong saltiness (high sodium chloride concentration) and the region with weak saltiness (low sodium chloride concentration) are alternately present at regular intervals, the taste buds are attracted to the region with strong saltiness. It is easy to feel the salty taste. Using this mechanism, the inventors attempted to develop a salt composition capable of sustaining a salty taste in applications such as soups.
次に、本発明の特徴である真空乾燥について、従来の乾燥法と比較しつつ説明する。 Next, vacuum drying, which is a feature of the present invention, will be described in comparison with a conventional drying method.
自然乾燥、熱風乾燥
自然乾燥や熱風乾燥（以下「熱風乾燥等」という）の場合には、液体が滞留しながら徐々に乾燥するため素材ごとに析出してくるタイミングが異なる。本発明のように溶解度の低い塩化ナトリウムの濃度が高い場合には、塩化ナトリウムが優先して析出し、その後増粘多糖類が析出するため、塩化ナトリウムと増粘多糖類がそれぞれ偏在する。したがって、熱風乾燥等を用いる方法は、塩化ナトリウムと増粘多糖類を単に混合するのとほとんど変わらず、塩味を持続させる効果はない。
Natural drying, hot air drying In the case of natural drying or hot air drying (hereinafter referred to as "hot air drying, etc."), the liquid gradually dries while staying, so the timing of precipitation differs depending on the material. When the concentration of sodium chloride having low solubility is high as in the present invention, sodium chloride is preferentially precipitated, and then thickening polysaccharide is precipitated, so that sodium chloride and thickening polysaccharide are unevenly distributed. Therefore, the method using hot air drying or the like is almost the same as simply mixing sodium chloride and the thickening polysaccharide, and has no effect of sustaining the salty taste.
噴霧乾燥
前記の通り、噴霧乾燥の場合には、微小な液滴を散布して一気に粉末化させるため、熱風乾燥等とは異なり、食塩と増粘多糖類の偏在は起こりにくい。したがって、塩化ナトリウムが均一に分布した粒子径の細かい食塩組成物が形成される。しかしながら、噴霧乾燥で製造した食塩組成物は、中空状であり、表面積が大きいためお湯に速やかに溶解し、均一化してしまうため、スープなどの用途には向いていない。
Spray drying As described above, in the case of spray drying, since minute droplets are sprayed and powdered at once, unlike hot air drying and the like, uneven distribution of salt and thickening polysaccharide is unlikely to occur. Therefore, a salt composition having a fine particle size in which sodium chloride is uniformly distributed is formed. However, the salt composition produced by spray drying is hollow and has a large surface area, so that it quickly dissolves in hot water and becomes uniform, so that it is not suitable for applications such as soup.
真空乾燥
真空乾燥では、水の昇華により乾燥が進むため、水溶液に溶けている塩化ナトリウムや増粘多糖類は乾燥中ほとんど動かず、水の存在していた位置に無数の孔が形成される。この孔は非常に小さいためお湯（水）が入り込む余地がなく、食塩組成物の内部まではお湯が到達しにくい。このため、真空乾燥で製造した食塩組成物は、嵩高く、且つお湯に溶けにくいという特徴を有する。そして、スープ全体としての塩味が弱い（塩化ナトリウム濃度が低い）としても、食塩組成物周辺の塩味が強く（塩化ナトリウム濃度が高く）なることで、味蕾に塩味が強いと錯覚させることができる。
Vacuum drying <br /> In vacuum drying, drying proceeds by sublimation of water, so sodium chloride and thickening polysaccharides dissolved in the aqueous solution hardly move during drying, and innumerable pores are formed at the position where water was present. It is formed. Since this hole is very small, there is no room for hot water (water) to enter, and it is difficult for hot water to reach the inside of the salt composition. Therefore, the salt composition produced by vacuum drying has the characteristics of being bulky and difficult to dissolve in hot water. Even if the saltiness of the soup as a whole is weak (sodium chloride concentration is low), the saltiness around the salt composition becomes strong (sodium chloride concentration is high), so that the taste buds can be mistaken for having a strong saltiness.
次に実施例を示して、本発明を詳細に説明するが、本発明はこれらの実施例により何ら制限されるものではない。なお、特に断らない限り単位は重量部である。 Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to these Examples. Unless otherwise specified, the unit is a part by weight.
（水溶液の調整）
１０００重量部の水に、食塩１００重量部、タマリンドガム１重量部に溶解させて水溶液１を調整した。また、タマリンドガムの配合量を変更して水溶液２〜７を調整した。
(Adjustment of aqueous solution)
Aqueous solution 1 was prepared by dissolving 100 parts by weight of salt and 1 part by weight of tamarind gum in 1000 parts by weight of water. Further, the amounts of tamarind gum blended were changed to prepare aqueous solutions 2 to 7.
水溶液５におけるタマリンドガムを、アラビアガム、キサンタンガム、グァーガム、セルロース又はコーンスターチに変更して水溶液８〜１２を調整した。なお、以下の記載においてタマリンドガム、アラビアガム、キサンタンガム、グァーガム、セルロース又はコーンスターチを「増粘多糖類等」と称する場合がある。 The tamarind gum in the aqueous solution 5 was changed to gum arabic, xanthan gum, guar gum, cellulose or cornstarch to prepare aqueous solutions 8 to 12. In the following description, tamarind gum, gum arabic, xanthan gum, guar gum, cellulose or cornstarch may be referred to as "thickening polysaccharides and the like".
（凍結乾燥）
水溶液２００ｍｌを、ステンレス製の角型ポット（内寸法（縦×横×深さ）＝２００ｍｍ×１００ｍｍ×５０ｍｍ）に入れて、−２０℃の冷凍庫で予備乾燥した。これを、凍結乾燥機（ＴＦＤ−５ＬＦ４−Ｈ、東洋技研社製）を用いて凍結乾燥し、完全に乾燥した後に濾過（メッシュ１０Ｍ）して食塩組成物１〜１２を製造した。
(freeze drying)
200 ml of the aqueous solution was placed in a stainless steel square pot (internal dimensions (length x width x depth) = 200 mm x 100 mm x 50 mm) and pre-dried in a freezer at −20 ° C. This was freeze-dried using a freeze-dryer (TFD-5LF 4- H, manufactured by Toyo Giken Co., Ltd.), completely dried, and then filtered (mesh 10M) to produce salt compositions 1-12.
また、特表２０１６−５２７８９０号公報の記載に従って、水溶液５、８を噴霧乾燥し、中空状の食塩組成物Ｒ５、Ｒ８を製造した。 Further, according to the description in Japanese Patent Publication No. 2016-527890, aqueous solutions 5 and 8 were spray-dried to produce hollow salt compositions R5 and R8.
（塩味評価）
食塩組成物ごとに以下の３つの評価用サンプル（標準、比較１、比較２）を調整した。
（１）標準
８０℃のお湯１００重量部に、食塩組成物を加えて攪拌して５分間静置した。食塩組成物の添加量は、食塩の添加量が０．７重量部になるように調整した。例えば、食塩組成物５の評価に際しては、食塩組成物５を０．７３５重量部（食塩０．７重量部含有）添加した。
（２）比較１
８０℃のお湯１００重量部に、食塩０．７重量部を加えて攪拌して５分間静置した。
（３）比較２
８０℃のお湯１００重量部に、食塩０．７重量部と増粘多糖類等を加えて攪拌して５分静置した。増粘多糖類等の添加量は、食塩組成物に含まれる増粘多糖類等の量に従った。例えば、食塩組成物５の評価に際しては、タマリンドガムを０．３５重量部添加した。
(Salt taste evaluation)
The following three evaluation samples (standard, comparison 1, comparison 2) were prepared for each salt composition.
(1) A salt composition was added to 100 parts by weight of hot water at a standard temperature of 80 ° C., and the mixture was stirred and allowed to stand for 5 minutes. The amount of the salt composition added was adjusted so that the amount of salt added was 0.7 parts by weight. For example, in the evaluation of the salt composition 5, 0.735 parts by weight (containing 0.7 parts by weight of salt) of the salt composition 5 was added.
(2) Comparison 1
0.7 parts by weight of salt was added to 100 parts by weight of hot water at 80 ° C., and the mixture was stirred and allowed to stand for 5 minutes.
(3) Comparison 2
0.7 parts by weight of salt and a thickening polysaccharide were added to 100 parts by weight of hot water at 80 ° C., and the mixture was stirred and allowed to stand for 5 minutes. The amount of the thickening polysaccharide or the like added was in accordance with the amount of the thickening polysaccharide or the like contained in the salt composition. For example, in the evaluation of the salt composition 5, 0.35 parts by weight of tamarind gum was added.
上記の評価用サンプルを用いて、熟練したパネラー２０名が塩味を評価した。表２中の人数は、最も塩味が強いと評価したパネラーの人数である。 Using the above evaluation sample, 20 skilled panelists evaluated the saltiness. The number of people in Table 2 is the number of panelists who evaluated the saltiness as the strongest.
（異味評価）
上記の評価用サンプル（標準、比較１）を用いて、熟練したパネラー２０名が食塩組成物ごとに異味（エグ味、苦味）を評価した。評価基準は以下の通りである。
○：食塩のみのサンプル（比較１）と比べて、異味が強いと評価したパネラーが２名以下
△：食塩のみのサンプル（比較１）と比べて、異味が強いと評価したパネラーが３名以上、１０名以下
×：食塩のみのサンプル（比較１）と比べて、異味が強いと評価したパネラーが１１名以上
(Evaluation of different taste)
Using the above evaluation sample (standard, comparison 1), 20 skilled panelists evaluated the different tastes (egg taste, bitterness) for each salt composition. The evaluation criteria are as follows.
◯: 2 or less panelists evaluated that the taste was stronger than the salt-only sample (Comparison 1) △: 3 or more panelists evaluated the taste stronger than the salt-only sample (Comparison 1) 10 or less ×: 11 or more panelists who evaluated the taste as strong compared to the salt-only sample (Comparison 1)
なお、表３では塩味の評価を以下のように簡略化して表記した。
○：食塩組成物を用いた評価用サンプル（標準）が最も塩味が強いと評価したパネラーが１６名以上
△：食塩組成物を用いた評価用サンプル（標準）が最も塩味が強いと評価したパネラーが１１名以上、１５名以下
×：食塩組成物を用いた評価用サンプル（標準）が最も塩味が強いと評価したパネラーが１０名以下
In Table 3, the evaluation of saltiness is simplified as follows.
◯: 16 or more panelists evaluated that the evaluation sample (standard) using the salt composition had the strongest saltiness Δ: Panelists evaluated that the evaluation sample (standard) using the salt composition had the strongest saltiness 11 or more, 15 or less ×: 10 or less panelists who evaluated the evaluation sample (standard) using the salt composition as having the strongest saltiness
食塩組成物５、８と、食塩組成物Ｒ５、Ｒ８について、熟練したパネラー２０名が塩味を比較することにより、製法の違いによる塩味の変化を評価した。塩味評価用の水溶液は、前記の「標準：８０℃のお湯１００重量部に、食塩組成物を加えて攪拌して５分間静置」と同じ条件で調整した。 Twenty skilled panelists compared the salt tastes of the salt compositions 5 and 8 and the salt compositions R5 and R8 to evaluate the change in salt taste due to the difference in the production method. The aqueous solution for salt taste evaluation was adjusted under the same conditions as in the above-mentioned "Standard: 100 parts by weight of hot water at 80 ° C., the salt composition was added, stirred and allowed to stand for 5 minutes".
食塩組成物５、１１．１２を比較することで、塩味を強化するには増粘多糖類が必須であることがわかる。 By comparing the salt compositions 5, 11.12, it can be seen that thickening polysaccharides are essential to enhance the salty taste.
また、食塩組成物１〜７を比較することにより、塩味を強化するには増粘多糖類を少なくとも３重量％以上添加する必要があり、４重量％以上が好ましいことがわかる。また、増粘多糖類を１０重量％以上加えると異味が強まってしまうこともわかる。 Further, by comparing the salt compositions 1 to 7, it can be seen that it is necessary to add at least 3% by weight or more of the thickening polysaccharide in order to enhance the salty taste, preferably 4% by weight or more. It is also found that when 10% by weight or more of the thickening polysaccharide is added, the off-taste becomes stronger.
また、食塩組成物５、８〜１０を比較することで、タマリンドガムとアラビアガムの異味が弱く、より好適であることがわかる。 Further, by comparing the salt compositions 5, 8 to 10, it can be seen that the taste of tamarind gum and gum arabic is weak and more suitable.
食塩組成物５、８とＲ５，Ｒ８を比較すること、噴霧乾燥により得られる食塩組成物では、スープのような用途で塩味を強化することはできないことがわかる。 Comparing the salt compositions 5 and 8 with R5 and R8, it can be seen that the salt composition obtained by spray drying cannot enhance the salty taste in applications such as soup.
Claims (3)
食塩と増粘多糖類とを含む水溶液を調整する工程と、
該水溶液を真空乾燥する工程と、を含むことを特徴とする食塩組成物の製造方法。 A method for producing a salt composition containing salt and a thickening polysaccharide.
The process of preparing an aqueous solution containing salt and a thickening polysaccharide,
A method for producing a salt composition, which comprises a step of vacuum-drying the aqueous solution.
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|---|---|---|---|---|
| JPH04330263A (en) * | 1991-05-01 | 1992-11-18 | Soken:Kk | Method for improving flavor of sodium-reduced salt |
| WO2013146618A1 (en) * | 2012-03-28 | 2013-10-03 | 大和製罐株式会社 | Packaged solid food and manufacturing method therefor |
| JP2016111972A (en) * | 2014-12-16 | 2016-06-23 | 日本ジフィー食品株式会社 | Block-like seasoned food, and method for producing the same |
| JP2017077216A (en) * | 2015-10-21 | 2017-04-27 | 株式会社Adeka | Oil-in-water type emulsion for retort treatment food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04330263A (en) * | 1991-05-01 | 1992-11-18 | Soken:Kk | Method for improving flavor of sodium-reduced salt |
| WO2013146618A1 (en) * | 2012-03-28 | 2013-10-03 | 大和製罐株式会社 | Packaged solid food and manufacturing method therefor |
| JP2016111972A (en) * | 2014-12-16 | 2016-06-23 | 日本ジフィー食品株式会社 | Block-like seasoned food, and method for producing the same |
| JP2017077216A (en) * | 2015-10-21 | 2017-04-27 | 株式会社Adeka | Oil-in-water type emulsion for retort treatment food |
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