JP2628606B2 - Fine edible salt and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a fine edible salt and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, the demand for edible salt containing "nigari" has been increasing in accordance with consumers' health consciousness and nature consciousness. Nigari is a liquid containing a large amount of magnesium (such as MgCl ₂ ), calcium (such as CaCl ₂ ), potassium (such as KCl ₂ ), or a dried product thereof, which is separated as a by-product during salt production from seawater. It was prepared by artificially blending these components. Salts having a high bittern content include purified salts and NaCl such as table salt.
"Softer and more mellow taste" than high purity salt
It is said that consumers also have a taste increase in taste.

Conventionally, edible salts having a high content of bittern manufactured in Japan include, for example, regular salt and domestic salt sold as exclusive salt. Normal salt means that salted water obtained by concentrating seawater is boiled down to crystallize salt crystals, and after the bittern component (mother liquor) is separated, bittern is added again to the obtained salt crystals and centrifuged. It is separated. In addition, domestic salt is purified after adding a bittern solution to a normal salt. In addition to the above, there are several types of edible salts having a high bittern content, which are sold as special salts and special salts, and the types are increasing in response to an increase in demand.

On the other hand, in the case of edible salt, even if the concentration (composition) of the constituents is the same, as the particle size becomes smaller, “sweetness and umami” increase, the tongue becomes better, and the adhesion to the target food is further improved. It is known that solubility in water and uniformity of addition, that is, unevenness in concentration when sprinkled on a target food, uniformity of adhesion, and the like are improved. For this reason, even in the above-mentioned edible salt having a high bittern content, it is required that the particle size be about 100 μm or less, preferably about 30 μm or less.

However, conventional edible salts having a high bittern content tend to have a relatively large particle size and a high water content. For example, normal salt has a particle size of about 400 μm, Na
Cl purity is about 95-98%, water content is about 1.5%, bittern content is about 0.7%, and domestic salt has a particle size of about 400 μm.
m, NaCl purity about 95-97%, water content about 2-3.5
%, The bittern content is about 1 to 2%, so that the surfaces of the powders are always in a moist state, have poor fluidity, and are liable to solidify. As a result, edible salt with a high bittern content is
There is no problem when used under moist conditions such as clear soup and cooking, but when used under relatively dry conditions such as shaking salt, table salt, salad, green soybeans, potato chips, steak, etc. Practical problems such as agglomeration occur.

In response to the above points, a new method for obtaining an edible salt having a high bittern content has been attempted. For example, a method has been proposed in which brackish water is heated using a flattener and the water is evaporated by boiling completely without separating the bittern components on the way to crystallize a salt with a high bittern content. However, the salt obtained by this method has a high bittern content, but has a particle size exceeding about 400 μm and a very wide distribution range, and is not sufficiently atomized. In addition, a method has been proposed in which a salt having a high bittern content obtained to such a flatness is atomized using a pulverizer. However, in this method, the salt obtained until the flatness is contained is so bitter that it has a high hygroscopicity, so that it is difficult to pulverize, and it is not possible to obtain a salt crystal having a desired particle size. In addition, special equipment and operating conditions are required in the salt production process, which complicates the operation.

[0007]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above problems, and has a high bitter content, a "soft and mellow taste", a small particle size, and a "sweet and umami" taste. It is an object of the present invention to provide an edible salt which has an increased odor, good tongue texture, and improved adhesion, solubility and uniformity of addition when used for food, and a method for producing the same.

[0008]

The edible salt of the present invention is obtained by concentrating seawater obtained by concentrating seawater in salt production from seawater, or concentrating the brackish water to crystallize salt crystals and separating the salt. This is a fine edible salt obtained by spray-drying the mother liquor thus obtained.

On the other hand, the method for producing an edible salt according to the present invention comprises a step of obtaining seawater by concentrating seawater; a step of concentrating the seawater to crystallize salt crystals and separating a mother liquor;
Spray drying the brine or the mother liquor.

The edible salt of the present invention and the method for producing the same are obtained by applying the salt production method using seawater as a raw material adopted in Japan.

More specifically, first, seawater having a NaCl concentration of about 3% is concentrated by an ion-exchange membrane method to obtain a concentrated solution having a NaCl concentration of about 18%, ie, brine (a sampling step). In the brine, CaCl ₂ ,
Components such as MgCl ₂ and KCl are contained at a high concentration. The composition varies depending on the type of ion exchange membrane, season, etc., for example, in one liter of brackish water,
185 g of NaCl, 3 g of CaCl ₂ , 7 g of MgCl ₂ ,
For example, a composition containing 7 g of KCl is included.

Subsequently, the brackish water is further boiled down and concentrated to crystallize salt crystals substantially consisting of NaCl (slanting step), and the mother liquor, that is, the supernatant liquid after the salt crystals are crystallized, is separated. The particulate edible salt of the present invention is obtained by spray-drying (spray-drying) the water or the mother liquor in direct contact with an appropriate heating gas.

As described above, the edible salt of the present invention is obtained by directly drying brine or mother liquor, which is an intermediate product in the conventional salt production from seawater. These brine and mother liquor contain N, which is the main component of the salt.
In addition to aCl, bittern made of MgCl ₂ or the like is abundantly contained. Therefore, the edible salt contains a large amount of bittern as compared with salt or the like from which bittern components are removed at the production stage.

Further, the edible salt of the present invention employs spray-drying at the time of drying the brine or the mother liquor in the above-mentioned production step, so that salt, normal salt and domestic salt crystallized by concentrating the brine are used. It is a fine-grained salt having a very small particle size as compared with the like.

As described above, the edible salt of the present invention is characteristic in that it is a fine edible salt having a high bittern content.
It exhibits a taste such as "soft and mellow taste" and exhibits excellent fluidity, and particularly in practical use, caking under high humidity conditions is reduced.

On the other hand, according to the method for producing an edible salt of the present invention, in addition to obtaining a fine edible salt having a high bittern content as described above, in addition to the conventional salt production method such as brackish water or mother liquor, The fact that the edible salt is obtained directly from the intermediate product simplifies the entire salt-making process.

In the present invention, an anti-caking agent is further added to the brackish water or the mother liquor, preferably in an amount of about 0.1 to 2% based on the total weight of the solid content, ie, the salt components and bittern dissolved in the brackish water or the mother liquor. By adding and mixing, it is possible to reduce the caking of the fine edible salt. As the anti-caking agent that can be used here, for example, fine silicon dioxide,
Basic magnesium carbonate, disodium phosphate, magnesium oxide, calcium carbonate and the like can be mentioned.

In addition, in the present invention, the salt crystals crystallized in the above-mentioned sampling step are redissolved in water, and a predetermined amount of bittern is added and mixed to this solution to adjust the concentration, and if necessary, solidified. By adding and mixing the anti-caking agent and spray-drying, a fine edible salt with a high bittern content can be obtained. Here, the addition amount of the bittern is preferably about 0.1 to 10% based on the weight of the salt crystals. If the added amount is less than 0.1%, the effect of adding bittern may not be clearly exhibited, while if it is more than 10%, the resulting edible salt may be, for example, bitter, astringent, or have a residual back mouth. May become strong and adversely affect taste.

The fine edible salt obtained by using the brine, the mother liquor, and the salt crystal solution crystallized in the sampling step is subjected to a heat treatment at a predetermined temperature, preferably about 150 to 300 ° C. Fluidity and preservability can be further enhanced.

[0020]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in more detail with reference to embodiments.

Example 1 Production of Spray-Dried Salt from Ion Brine Ion Brine obtained by concentrating seawater by an ion exchange membrane method in a conventional salt production method (process using a test apparatus of Japan Tobacco Inc.) 5 liters were collected in a plastic container at a temperature of 21.6 ° C. and a specific gravity of 1.13, and a spray drier (Type C-8: manufactured by Okawara Seisakusho Co., Ltd.) was used to supply 20 ml / min of liquid and the number of blades. 3
It was spray-dried under the conditions of 0000 rpm and a drying temperature of 250 ° C. to obtain about 800 g of bittern-containing fine-grained salt (referred to as sample A).

When the salt composition of sample A was analyzed, 91.5% of NaCl, 0.2% of CaSO ₄ ,
l ₂ 1.51%, MgCl ₂ 3.33%, KCl 3.4
The content was 1% and the water content was 0.01% or less. When the particle size of the salt particles was measured with an electron microscope, it was about 3 to 5 μm.

This sample A was placed in a table salt glass bottle and a table salt glass bottle containing a silica gel desiccant, respectively.
Each g was packed and stored.

Comparative Example 1 After about 1 kg of a purified salt, which is a proprietary salt, was dissolved in about 4 kg of distilled water, this solution was spray-dried under the same conditions as described above to obtain a fine salt (sample S).

When the salt composition of sample A was analyzed, 99.97% of NaCl, 0.1% of K, Ca and M
g was 0.01% or less. When the particle size of the salt particles was measured with an electron microscope, it was in the range of about 2 to 5 μm.

The sample S was placed in a table salt glass bottle and a table salt glass bottle containing a silica gel desiccant, respectively.
Each g was packed and stored.

Example 2 Production of Spray-Dried Salt from Ion Brine Added with Anti-Caking Agent 5 L of the ion-brown water used in Example 1 was collected in a container and used as an anti-caking agent. 3 g of silicon (trade name Aerosil: manufactured by Nippon Aerosil Co., Ltd.) was added. Subsequently, while uniformly stirring the system with a stirrer, the system was spray-dried in the same manner and under the same conditions as in Example 1 to obtain a bittern-containing fine salt (referred to as Sample B).

When the salt composition of Sample B was analyzed, it was almost the same as Sample A except that about 0.36% of fine silicon dioxide was contained. When the particle size of the salt particles was measured with an electron microscope, it was in the range of about 2 to 5 μm.

On the other hand, the amount of fine silicon dioxide added was 8.6.
A bittern-containing fine-grained salt (referred to as sample C) was obtained in the same manner as described above, except that g was used. When the salt composition of Sample C was analyzed, it was almost the same as Sample A except that the content of fine silicon dioxide was about 1%.
When the particle size of the salt particles was measured with an electron microscope, it was in the range of about 2 to 5 μm.

The samples B and C were stored in a table salt glass bottle.

Example 3: Production of heat-treated fine-grained salt Samples A, B and C obtained in Examples 1 and 2 were each 1
After collecting 00g and spreading in a Petri dish, it was treated in a drier kept at 220 ° C. in advance for about 10 minutes to obtain a heat-treated fine salt (samples AT, BT, CT).

The samples AT, BT, and CT
Was cooled to 80 ° C. and stored in a table salt glass bottle.

Example 4: Production of fine-grained salt in which the amount of components is adjusted Salt obtained by a conventional salt production method (process using a test apparatus of Japan Tobacco Inc.) (salt composition: NaCl 99.5)
%, CaSO ₄ 0.04%, CaCl ₂ 0.05%, M
gCl ₂ 0.08%, KCl 0.23%, moisture 0.10
%) Was dissolved in 4 liters of tap water, and then a bittern solution (40 ° C., specific gravity 1.273, salt composition NaCl 5.88%, CaSO ₄ ) as an intermediate product in the same method was used.
_{0.06%, CaCl 2 5.08%,} MgCl 2 14.
(57%, KCl 7.42%, water content 67%) were added and mixed. This mixture was spray-dried according to the same method and conditions as in Example 1, and the bittern-containing fine salt (sample D
Approximately 1 kg was obtained.

When the salt composition of Sample D was analyzed, 97.0% of NaCl, 0.04% of CaSO ₄ ,
_{Cl 2 0.54%, MgCl 2 1.49} %, KCl0.
The content was 94% and the water content was 0.01% or less. When the particle size of the salt particles was measured with an electron microscope, it was found to be about 2 to 5 μm.
m.

COMPARATIVE EXAMPLE 2 Production of Fine-Grained Salts Normal salt, one of the proprietary salts, was dried at 110 ° C. for 4 hours, cooled to room temperature in an environment of a humidity of 50% RH or less, and then subjected to a sample mill (KII-). (Type 1: manufactured by Fuji Paudal Co., Ltd.) to obtain pulverized fine salt (referred to as sample T1). When the shape of the salt particles of this sample T1 was observed with an electron microscope, it was found to be in the form of amorphous, sharp fragments, and the particle size was about 50 μm.
m.

The salt composition of this sample T1 is NaCl
97.74%, CaSO ₄ 0.01%, CaCl ₂ 0.
15%, MgCl ₂ 0.35%, KCl 0.40%, and moisture 1.25%.

The physical properties of the fine salt samples obtained in the above Examples were evaluated as follows. (1) Fluidity evaluation The above samples (excluding samples D and T1), and domestic salt,
For the average salt, the bulk density, angle of repose, spatula angle, and uniformity of the particles were measured, and a fluidity index was calculated from these values to compare and evaluate the fluidity. Each value was measured using a powder tester (manufactured by Hosokawa Micron Corporation) under constant temperature and humidity conditions (temperature 25 ° C., humidity 50% RH).
I went in.

The results are shown in Table 1 below. The higher the value of the fluidity index, the better the fluidity of the fine salt.

[0039]

[Table 1] From the results in Table 1, it can be seen that the fine salt having a higher bittern content obtained by spray drying than the domestic salt and the normal salt has excellent fluidity. In addition, a sample S obtained by spray drying using a purified salt having high NaCl purity and without adding bittern is used.
Has low water content but poor fluidity.

(2) Evaluation of Progress of Consolidation During Storage Each of the above-mentioned samples (except for sample T1) was sealed in 10 glass bottles for table salt by 50 g and sealed. Subsequently, these glass bottles are placed in a thermo-hygrostat, the humidity is maintained at 60% RH, and the temperature is alternately cycled at 20 ° C. for 12 hours and at 30 ° C. for 12 hours. Was observed. The determination of the state of progress of the consolidation was made based on four criteria: a state in which the solidification occurred, a state in which fine coagulation occurred, a state in which slightly large coagulation occurred, and a state in which the coagulation was completely solidified.

The results are shown in Table 2 below.

[0042]

[Table 2] From the results in Table 2, it can be seen that the finer salt having a higher bittern content and the finer salt having a higher anti-caking agent content (particularly, sample C) have a slower progress of consolidation and can maintain a favorable state with less coagulation. It turns out that there is. In the case of the fine salt subjected to the heat treatment, the progress of the consolidation is slightly delayed.

(3) Evaluation of taste The samples A, B, and A were evaluated by sensory test of a plurality of panels.
Regarding the taste of T, D, S, T1, and normal salt, respectively,
The evaluation was performed in a raw state, sprinkled on french fries, and sprinkled on lettuce.

The number of panels in the taste sensory test was set to 14 (8 girls, 6 boys, 23-48 years old). Taste evaluation items are umami, mellowness, sweetness,
There were five items, kudashi and aftertaste. For each of these items, the best condition was determined by +2 points and the worst condition was determined by -2 points by a 5-point method with a one-point interval, and the average of the evaluation points of all panels was used as the taste level of the material. .

Hereinafter, the evaluation of each state will be described in detail.

3-a: Taste in a raw state About 0.5 g of each sample was taken in a palm and tasted by licking it little by little with a tongue. One sample was first tasted, and the sample after the taste was not swallowed but discarded. The inside of the mouth was thoroughly rinsed with tap water and rested for 10 minutes, and then the same sample was tasted again. The average value of the scores in these two tastes was taken as the taste evaluation value of the sample.

The results are shown in Table 3 below.

[0048]

[Table 3] According to the results in Table 3, in the overall taste, Sample D, Sample A,
Sample B was good in order. Sample A and sample A
Comparing the results of T, it can be seen that the heat treatment reduces the dullness but slightly lowers the overall taste.

Regarding the tongue of each sample in this evaluation, most of the evaluations of the panels showed that the average salt was uncomfortable, the sample T1 was slightly rough, and the other samples, that is, the fine salt obtained through spray drying. Was smooth without any graininess.

3-b: Taste when sprinkled on french fries A potato (baron) is peeled, and a cut stick having a cross section of about 7 mm square and a length of about 50 mm is immersed in tap water for about 2 hours. Pulled up, wiped with a cloth and dried slightly. The stick was fried in corn oil, softened, pulled out of the oil and cooled on a wire mesh for about 20 minutes. The obtained french fries sticks were placed on several plates, and the sample salt was added in an appropriate amount and tasted to evaluate the taste.

The results are shown in Table 4 below.

[0052]

[Table 4] From the results in Table 4, it can be seen that the fine salt having a high bittern content shows a good taste even when used in french fries. In particular, in the case of the fine salt subjected to the heat treatment, the overall taste is improved. The taste of ordinary salt is the worst, which is presumed to be due to the tongue that the grain size is large and rough.

3-c: Taste when sprinkled on raw lettuce The raw lettuce was washed with water, cut into squares of about 20 mm, and wiped lightly with a cloth. The lettuce pieces were sprinkled with an appropriate amount of the above-mentioned sample salt and tasted, and the taste was evaluated.

The results are shown in Table 5 below.

[0055]

[Table 5] From the results in Table 5, it can be seen that the fine salt having a high bittern content shows a good taste even when used in raw lettuce. In addition, although the taste of ordinary salt is the worst, it is presumed to be due to the tongue that the particle size is large and rough, as in the case of the above-mentioned french fries.

[0056]

As described in detail above, according to the present invention,
It has a high bittern content, has a "soft and mellow taste", has a small particle size, has an increased "sweetness and umami", has good tongue texture, and has good adhesion to foods.
A fine edible salt having improved solubility and uniformity of addition, and a method for producing the same are provided. In particular, the fine edible salt of the present invention can be applied to various foods without being affected by the environment such as temperature and humidity, and its industrial value is extremely large.

Claims (9)

(57) [Claims] 1. A method for producing salt from seawater, wherein fine water particles obtained by spray-drying brackish water obtained by concentrating seawater or a mother liquor separated after concentrating the brackish water to crystallize salt crystals. Edible salt. 2. The fine edible salt according to claim 1, wherein the brine and the mother liquor are spray-dried in a state where a predetermined amount of an anti-caking agent is further added and mixed. 3. In a salt production from seawater, a predetermined amount of bittern is added to a solution obtained by further concentrating seawater obtained by concentrating seawater to crystallize salt crystals and re-dissolving the salt crystals in water. Fine edible salt obtained by adding, mixing and adjusting the concentration, followed by spray drying. 4. A solution obtained by re-dissolving the salt crystals in water,
4. The fine edible salt according to claim 3, wherein after a predetermined amount of bittern is added and mixed to adjust the concentration, spray drying is performed in a state where an anti-caking agent is further added and mixed. 5. A heat-treated fine-grained edible salt obtained by heat-treating the edible salt according to any one of claims 1 to 4. 6. A step of obtaining brine by concentrating seawater, a step of concentrating the brine and crystallizing salt crystals, and separating a mother liquor; and a step of spray-drying the brine or the mother liquor. Production method of fine edible salt. 7. The method for producing a fine edible salt according to claim 6, wherein the brackish water and the mother liquor are spray-dried in a state where a predetermined amount of an anti-caking agent is further added and mixed. 8. a step of obtaining seawater by concentrating seawater, a step of concentrating the seawater to crystallize salt crystals, and separating a mother liquor; a step of re-dissolving the salt crystals in water; A method for producing a fine edible salt, comprising: a step of adding and mixing a predetermined amount of bittern to a crystal solution to adjust the concentration; and a step of spray-drying the solution after the concentration adjustment. 9. A solution obtained by re-dissolving the salt crystals in water,
The method for producing a fine edible salt according to claim 8, wherein after adding and mixing the bittern and adjusting the concentration, spray drying is performed in a state where a predetermined amount of an anti-caking agent is further added and mixed.