JP2777680B2 - Salty seasoning having antimicrobial and insect repellent effects and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel sodium chloride seasoning useful as a food seasoning, a food preservative, and the like, and a method for producing the same. In this specification,
"Sodium chloride" is not limited to sodium chloride alone, but is generally called "salt" and includes a sodium chloride-based seasoning containing other components. In the present specification, “%” and “parts” mean “% by weight” and “parts by weight”, respectively.

[0002]

2. Description of the Related Art At present, salt in the food field is indispensable for adding a salty taste as a seasoning and for various seasonings. For other purposes, it is widely used as a long-term preservative for salted products represented by pickles and the like, and is indispensable in the food field. However,
In recent years, salt overdose has become one of the causes of death today.
The causal relationship with hypertension, which leads to cerebral hemorrhage, is particularly strong, and is regarded as a health problem. Therefore, in order to reduce the daily salt intake, low salt seasonings, low sodium salts, and the like are required.

[0003] In response to such demands, many complex or mixed seasoning salt for reduced salt, such as salt-reduced salt using potassium chloride to reduce sodium content, have been developed and marketed. With respect to such a low salt seasoning, Japanese Patent Application Laid-Open No. 58-73143 discloses a low sodium seasoning in which sodium chloride, potassium chloride and powdered bitter are mixed. Japanese Patent Application No. 154958/1984 discloses a technique for improving the taste of potassium chloride by coating sodium chloride with potassium chloride and magnesium chloride. However, these are all related to the reduction of the content of sodium chloride and the improvement of its taste, and are not seasonings that add antimicrobial and insect repellent effects.

[0004] That is, if the salt used for the purpose of preservation is reduced, its preservation ability is reduced. As a result, it is necessary to use other preservatives in combination, refrigerate, or use both in combination. Particularly in the case of refrigeration, significant costs including transfer methods and management systems in the distribution stage etc. Leads to up.

[0005]

SUMMARY OF THE INVENTION It is a main object of the present invention to provide a novel salty seasoning that can exhibit antimicrobial properties and insect repellent effects while enabling so-called salt reduction.

[0006]

Means for Solving the Problems The present inventor has reduced salt which has long been used for long-term stocking with seasonings and salty additions without impairing saltiness and taste peculiar to salt due to health problems. As a result of intensive studies to develop a safe and preservative sodium chloride salty seasoning, it was found that when a specific amount of hinokitiol was mixed with sodium chloride, the purpose could be achieved. Completed the invention.

That is, the present invention relates to the following salty seasonings and a method for producing the same. 100 parts of sodium chloride and hinokitiol 0.01 to
A salty seasoning consisting of 0.3 parts. Hinokitiol 0.01 to 100 parts of sodium chloride
A method for producing a salty seasoning, comprising adding 0.3 part and uniformly mixing. A complex salty seasoning containing sodium chloride as a main component, wherein hinokitiol 0.1% is added to 100 parts of sodium chloride.
A complex salty seasoning containing 01 to 0.3 parts. A method for producing a complex salty seasoning containing sodium chloride as a main component, characterized in that 0.01 to 0.3 part of hinokitiol is added to 100 parts of sodium chloride and uniformly mixed. Production method.

[0008] As a raw material of the salty seasoning, sodium chloride alone or sodium chloride containing potassium chloride, bittern (consisting of magnesium chloride, calcium chloride, etc.), glutamine soda, minerals and the like may be used. The particle size is not particularly limited, but is 50 to 500.
It is preferable that the thickness be about μm.

[0009] The safety of hinokitiol added to sodium chloride has been confirmed. It is also on the list of food additives other than chemically synthesized products, and its effectiveness has been proven particularly as a storage amount. However, hinokitiol has a characteristic of having a peculiar odor because of its high sublimability.
In order to prevent the odor of hinokitiol from affecting the salty seasoning, the optimal hinokitiol content of the salty seasoning of the present invention was examined. When hinokitiol was mixed at an arbitrary concentration in an aqueous solution of sodium chloride as a main component, production was possible up to a hinokitiol content of 10% based on sodium chloride. However, since there are problems as a product such as appearance and odor, the amount of hinokitiol relative to sodium chloride is preferably 0.01% to 0.3%. That is, when the hinokitiol content with respect to sodium chloride exceeds 0.3%, the odor of hinokitiol was felt strongly, and the quality as a salty seasoning was reduced. On the other hand, when the hinokitiol content is 0.0
When the amount is less than 1%, the antimicrobial and insect repellent effects were not sufficiently obtained, and the desired effects were not exhibited.

The method for producing the salty seasoning of the present invention includes, for example, the following method. (A) A method of finely pulverizing sodium chloride, spraying and impregnating a dilute aqueous solution of hinokitiol (b) A method of gradually diluting a dilute aqueous solution of hinokitiol into sodium chloride, mixing with stirring, drying at low temperature, and then commercializing the product (c). A method in which an aqueous solution of all components is dried by a spray drier and powdered. (D) A method in which all components are freeze-dried. However, the production methods (c) and (d) have high production costs and are inefficient. As a method for producing a salty seasoning, the methods (a) and (b) are more preferable.

The salty seasoning of the present invention produced by the above production method is in a state where sodium chloride and hinokitiol are mixed, or in a state where hinokitiol is adsorbed or coated on sodium chloride. As described above, by combining hinokitiol and sodium chloride into a single product, various ease of use and effectiveness can be expected. In addition, when hinokitiol is impregnated in the salt particles, the sublimability of hinokitiol can be effectively suppressed,
It has also been confirmed that the hinokitiol content in the product is kept constant. The salty seasoning of the present invention, which is obtained by adding the antimicrobial and biochemical properties (insect repellency) of hinokitiol to the salt that has been used as a food seasoning since ancient times in Japan, is a highly useful product. is there.

[0012]

The salty seasoning of the present invention is a new type of salty seasoning which has an antibacterial property and an insect repellent property for preservation foods as well as a salty taste. The characteristics of this product are shown below. 1. Since the salty seasoning of the present invention has both antimicrobial and insect repellent properties together with salty taste, it is possible to remarkably prolong the corrosion prevention period of food simultaneously with the addition of salty taste. 2. The salty seasoning of the present invention can reduce the amount of added sodium chloride for food preservation due to its good storage ability, and can take measures to reduce salt. 3. Products obtained by mixing potassium chloride, powdered bitter and the like in salt have a bitter taste peculiar to potassium and the like, and a decrease in taste is often pointed out. However, since this product contains a trace amount of hinokitiol, the basic taste and the like are almost the same as those of sodium chloride alone, and there is no difference in taste with salt as a seasoning. 4. Since hinokitiol has insect repellent properties as a biological property, it is extremely sanitary because small insects do not invade during the sun drying process of fish and shellfish, pickles and the like. 5. The salty seasoning of the present invention has a good storage capacity,
It has the advantage of facilitating the handling of food, and can be applied in a wide variety of applications in the field of food processing. 6. By attaching hinokitiol to the salt particles, trace components are added uniformly, and at the same time, sublimation of hinokitiol is suppressed, and combined with the permeability of sodium chloride, the effect of hinokitiol can be stabilized, and many other effects are obtained. Sex is recognized.

[0013] As described above, the salty seasoning of the present invention can be used as a salty seasoning, and at the same time, produces a great number of advantages in terms of the method of use and the effect of using the product due to the enhancement of preservability. It is expected.

[0014]

The present invention will be described in more detail with reference to the following Examples, which, however, are not intended to limit the scope of the present invention.

[Production method 1] A bitumen aqueous solution (MgC) was added to 500 kg of sodium chloride produced by purifying commercial salt to strengthen magnesium chloride and calcium chloride.
35 kg of an aqueous solution containing about 20% of l ₂ and about 10% of CaCl ₂ ) was added thereto, followed by stirring to obtain a uniform mixture. When this mixture was further heated to about 120 ° C. with stirring, a slightly fluid mixture was obtained after 1 hour. 300 kg of this salt was weighed into a precision stirring mixer, and 10 kg of an aqueous solution containing 1.0% hinokitiol was stirred and mixed while spraying from a nozzle to uniformly impregnate hinokitiol into the salt.
The resulting mixture was subjected to ultrasonic extraction with methanol, and hinokitiol was measured. As a result, it was confirmed that a salty seasoning containing 324.0 ppm of hinokitiol was obtained.

[Production Method 2] 300 kg of fine powdered salt obtained by sizing a refined salt in a pulverizer to an average particle size of about 100 μm was weighed into a precision stirring mixer. Next, 30 kg of an aqueous solution containing 1.0% of a hinokitiol component was gradually added to the fine salt in the stirring mixer by spraying, and the fine salt was mixed by stirring. After the spraying was completed, the mixture was further stirred and mixed for 1 hour, and the resulting mixture containing excess water was blow-dried at about 50 ° C. When the obtained mixture was subjected to ultrasonic extraction with methanol and measured for hinokitiol, it was confirmed that a salty seasoning containing 995.9 ppm of hinokitiol was obtained.

[Application Examples] 1. Preservative test of fish paste product A piece of meat obtained by removing the bone from the white of the sea fish was minced and kneaded (hereinafter, abbreviated as fish paste) 150 g each was divided into three groups, which were designated as A, B, and C. A was not added as a control for fish pickles only. B was mixed with 5% of salt and kneaded sufficiently. C is 5% salt (Example 1) according to the present invention.
% And kneaded well. The hinokitiol concentration in the fish pickpocket at this time was 14.8 ppm. Sample A,
B and C were each stored in a polyethylene container with a lid at room temperature (20 to 25 ° C.), and the color, odor, and general viable cell count were measured over time. Table 1 shows the results.

[0018]

[Table 1]

2. Noodle preservative test 2 kg of commercially available flour, 440 g of two kinds of aqueous solutions described below
And each was sufficiently kneaded to form a udon noodle. For D, a solution prepared by adding 66 g of common salt to 440 g of water was used. For E, a solution prepared by dissolving 66 g of salt (the product of Example 1) according to the present invention in 440 g of water was used. The hinokitiol concentration in the udon at this time was 2
It was 1.8 ppm. Samples D and E were each stored in a polyethylene container with a lid at room temperature (20 to 25 ° C.), and the color, odor, and general viable cell count were measured over time.
Table 2 shows the results.

[0020]

[Table 2]

3. Pickling preservative test 30 kg of Kishu-produced Ome was placed in three polyethylene containers at 10 kg each to obtain F, G and H. F usually contains 1 salt
5% was added. G was usually added with 20% salt. In H, the salt according to the present invention (the product of Example 1) and the normal salt were 1: 9.
15% of the mixture obtained in the above ratio was added. At this time, the concentration of hinokitiol in the ume was 4.68 ppm. The samples F, G, and H were placed on a suitable weight and soaked at room temperature for one month. The results after one month are shown in Table 3.

[0022]

[Table 3]

As described above, in the preservative test of fish paste products, noodles and pickles in the applied examples, the preservative effect of effectively suppressing the growth of bacteria can be obtained by adding the salty seasoning of the present invention containing hinokitiol. Became clear. In addition, it is apparent that the use of the salty seasoning of the present invention in foods that have been conventionally controlled by increasing the salt concentration to reduce salt is also possible.

Although the antiseptic effect of the present invention has been described in detail with respect to specific examples, the present invention is not limited to a specific embodiment, and it goes without saying that there are many applications.

──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Ritsutaro Fukasawa 3-1-1-510 Namiki, Tokorozawa-shi, Saitama (72) Inventor Shigeru Tada 20-8, Kokuwajima-ku, Fusyo-cho, Naruto-shi, Tokushima (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/22-1/237 A23L 1/24

Claims (4)

(57) [Claims] 1. A salty seasoning comprising 100 parts of sodium chloride and 0.01 to 0.3 parts of hinokitiol. 2. A method for producing a salty seasoning, comprising adding 0.01 to 0.3 part of hinokitiol to 100 parts of sodium chloride and mixing uniformly. 3. A complex salty seasoning comprising sodium chloride as a main component, comprising 0.01 to 0.3 part of hinokitiol per 100 parts of sodium chloride. 4. A method for producing a complex salty seasoning containing sodium chloride as a main component, wherein 0.01 to 0.3 part of hinokitiol is added to 100 parts of sodium chloride and uniformly mixed. A method for producing a composite salty seasoning.