JP4762196B2 - Granular salt flavor - Google Patents

Description

  The present invention relates to a granular salty seasoning containing potassium chloride and sodium chloride, and more specifically, contains sodium chloride and potassium chloride, and improves unfavorable taste such as bitterness and taste caused by the potassium chloride. Related to the granular salty seasoning.

  Sodium chloride is widely used as a food storage and seasoning, but excessive intake of salt is known to cause adult diseases such as hypertension, heart disease, and stroke. There is a growing tendency to reduce salt in various processed foods and drinks. So-called low-salt foods and drinks with a reduced amount of sodium salt have been reduced in taste due to lack of salty taste, and therefore various salt substitute components have been studied. Among them, potassium chloride is often used as one of the representative components of salt substitute because it has a salty taste and further promotes the excretion of sodium ions, and many salt substitutes using this have been proposed. It has been commercialized.

  However, potassium chloride has unfavorable tastes such as bitterness and savory taste, and in order to improve this, the basic amino acids and basic peptides described in the following Patent Document 1 by the present applicant, Numerous taste improving agents such as amino acids, organic acids and minerals have been proposed.

  These taste improving agents are used as a mixture with sodium chloride and potassium chloride, and when added to foods, each component is in a dissolved state, so that the taste improving effect is sufficiently brought out. However, for example, in the case where it is applied to the surface of food, the mixture directly enters the oral cavity, and potassium chloride reaches the tongue before the taste improving effect by the taste improving agent is exerted, and the taste organ Since the taste signal is given to, there is a problem that the effect of taste improvement cannot be fully exhibited.

In order to improve the above problems, for example, Patent Document 2 below discloses a potassium chloride-containing salty seasoning in which potassium chloride is used as a core, coated with a gastric film, and further coated with sodium chloride. Patent Document 3 below discloses granular salt that granulates a mixture of potassium chloride, sodium chloride, and a binder and coats with a taste improver. Further, Patent Document 4 below discloses a salt substitute composition comprising a core composed of potassium chloride, a malt dextrin covering the core, and a coating composed of a mixture of sodium chloride.
International Publication WO2006 / 114918 JP 59-146564 A JP 59-066858 Japanese Patent Laid-Open No. 60-027361

  However, in the method described in Patent Document 2, potassium chloride is not dissolved in the oral cavity by the gastric film, and unfavorable tastes such as bitterness and taste of potassium chloride can be masked, but the salty taste of potassium chloride is also used. Can not. Therefore, the salty taste is substantially dependent on the salt, and in order to obtain the same salty taste as the salt, the same amount of salt is required, so the intake of salt is not reduced, and the sodium ion of potassium chloride is not reduced. Although excretion promoting effect can be expected, it does not fulfill its role as a salt substitute.

  Moreover, in the method of patent document 3, since the surface is coated with the taste improving agent, it will feel the taste of a taste improving agent before eating the salty taste of sodium chloride and potassium chloride at the time of eating. Therefore, it will feel strange as salt.

  Furthermore, in the method described in Patent Document 4, potassium chloride is coated with dextrin, and although dextrin itself does not affect the taste, a sufficient taste improvement effect cannot be obtained, so that the bitterness of potassium chloride is present. An unpleasant taste such as savory and egg taste was felt, and it could not be said that the product had sufficient quality as a salt substitute.

  Accordingly, an object of the present invention is to provide a salt substitute that has satisfactory functionality in terms of both functionality and taste for reducing salt.

  As a result of intensive studies by the present inventors to solve the above problems, by forming granules having a three-layer structure in which the periphery of potassium chloride is coated with a taste improver and the periphery thereof is coated with sodium chloride. , While masking the unpleasant taste of potassium chloride such as bitterness and egg taste, we found that the salty taste of potassium chloride is used and the taste of salt derived from the taste improver is not felt. The invention has been completed.

  That is, the granular salty seasoning of the present invention comprises a granular core containing potassium chloride, an intermediate layer film covering the core, and a surface layer film mainly composed of sodium chloride covering the intermediate layer film. A granular salty seasoning, wherein the intermediate layer coating contains a potassium chloride taste improver.

  In the present invention, the content of sodium chloride in the surface layer film is preferably 65% or more.

  In the present invention, the taste improver is preferably a basic amino acid and / or basic peptide as an active ingredient, and the taste improver is a seafood extract, yeast extract, HVP, HAP or obtained by separating and purifying from HAP, and a material containing 2 to 99% by mass of basic amino acid and / or basic peptide can also be used as a main component. In this case, the basic amino acid preferably contains one or more selected from histidine, arginine and lysine, and the basic peptide contains one or more selected from anserine, carnosine and valenine. Is preferred.

  Moreover, in this invention, it is preferable that mass ratio of potassium chloride / sodium chloride is 5 / 95-80 / 20, The said taste improving agent is 0.2-200 mass with respect to 100 mass parts of potassium chloride. It is preferable to contain a part.

According to the present invention, since the periphery of potassium chloride is coated with a taste improving agent, potassium chloride is present in the taste organ before eating, when the taste improving effect of the taste improving agent is exhibited. It does not give a taste signal.
In addition, since the periphery of the film containing the taste improver is further coated with sodium chloride, the taste derived from the taste improver is not felt before eating the salty taste at the time of eating. I don't feel
Furthermore, when the structure of the oral cavity collapses and each component of potassium chloride, taste improver, and sodium chloride is dissolved, unfavorable tastes such as bitterness and taste of potassium chloride are exhibited. Since the salty taste of the potassium chloride is utilized while being masked by the taste improver, a good taste as a salty seasoning can be imparted.

  The potassium chloride and sodium chloride in the present invention are not particularly limited as long as they are acceptable for food. For example, it may be purified to a high purity, and other sodium, potassium, calcium, magnesium, etc. It may be a crude product containing minerals.

  Next, the taste improver for potassium chloride used in the present invention will be described. The taste improver used in the present invention is not particularly limited as long as it can mask unfavorable tastes such as bitterness and egg taste of potassium chloride. For example, already known amino acids, organic acids, Examples include minerals, sweeteners, sugars, yeasts, mushroom-derived components, pea extract, etc. In the present invention, it is preferable to use basic amino acids and basic peptides.

  The basic amino acid in the present invention refers to a basic amino acid having a basic side chain and a basic pH of an aqueous solution in a state where no salt is formed. Histidine, arginine, lysine, and hydrochloride and acetate thereof Preferred examples include lactate, sulfate, nitrate, phosphate and the like. These can be used alone or in combination of two or more kinds, and it is more preferable to combine two or more kinds.

  In addition, a basic peptide is a peptide in which 2 to 5 amino acids are linearly bonded, has a basic amino acid at least at the terminal, and the pH of the aqueous solution is basic with no salt formed. Anserine, carnosine, valenine and its hydrochloride, acetate, lactate, sulfate, nitrate, phosphate and the like can be preferably exemplified. These can be used alone or in combination of two or more kinds, and it is more preferable to combine two or more kinds.

  The above basic amino acids and / or basic peptides are used in appropriate combination, and examples thereof include a combination of histidine, arginine and lysine, a combination of histidine and imidazole dipeptide (anserine, carnosine, and valenin). Moreover, it can also be used in combination with the above amino acids, organic acids, minerals, sweeteners, sugars, yeast, mushroom-derived components, pea extract and the like.

  As a basic amino acid and / or basic peptide source, it is possible to use a high-purity product or an extract containing a basic amino acid and / or a basic peptide that is sold as a food additive or food material. The extract is preferably a seafood extract, a yeast extract, HVP and HAP.

  Here, as the seafood extract, fish extracts obtained from bonito, bonito, tuna, tuna, mackerel, mackerel, sardines, boiled, salmon, etc., shellfish extracts obtained from scallops, oysters, swordfish, clams, shrimp, Examples include crustacean extracts obtained from crabs and the like, and other extracts obtained from whales, dolphins, fur seals, etc. Especially fish extracts obtained from bonito and tuna are preferred because they contain a lot of anserine in addition to histidine.

  Examples of the yeast extract include beer yeast extract, baker's yeast extract, torula yeast extract, and other yeast extracts.

  Moreover, as HVP, what was obtained by hydrolyzing vegetable proteins, such as a soybean, wheat, barley, and a corn, can be used.

  Moreover, as HAP, what was obtained by hydrolyzing animal protein, such as livestock meat, fish meat, and gelatin, can be used.

  In the present invention, 2 to 99 basic amino acids and / or basic peptides obtained by separating and purifying the above-mentioned seafood extract, yeast extract, HVP or HAP as basic amino acids and / or basic peptides. A material containing mass% can also be used.

  As a method for separating and purifying the extracts, known methods may be used, and methods using electrodialysis, ultrafiltration membrane, reverse osmosis membrane, UF membrane, RO membrane, ion exchange resin, activated carbon, etc. are known. For example, a method disclosed in Japanese Patent Application Laid-Open No. 2003-92996 can be employed. Among these, the method using an ion exchange resin is preferable in that the basic fraction can be collected more specifically.

  Since the taste improver used in the present invention has good water solubility, when eating, the granular salty taste disintegrates in the oral cavity and is easily dissolved together with potassium chloride and sodium chloride. The effect of improving the taste is exhibited.

  About the potassium chloride mix | blended with the granular salty seasoning of this invention, it is preferable that 30 mass% or more of the total amount contained in a granular salty seasoning is contained in a nucleus, and other potassium chloride is a nucleus and surface layer. Although it contains in the intermediate | middle layer between films | membranes, when it contains in this intermediate | middle layer, it is preferable that potassium chloride is 130 mass parts or less with respect to 100 mass parts of taste improving agents. If it exceeds 130 parts by mass, a sufficient taste improving effect cannot be obtained, and the taste of the granular salty taste is lowered, which is not preferable. Moreover, you may contain in the surface layer of a granular salty seasoning in the range which does not have a bad influence on the taste of a granular salty seasoning.

  About the taste improving agent mix | blended with the granular salty seasoning of this invention, the intermediate | middle layer film by which 30 mass% or more of the total amount contained in a granular salty seasoning is arrange | positioned in the intermediate | middle layer between a nucleus and a surface layer film It is preferable that other taste improvers are contained in the core. However, you may contain in the surface layer of a granular salty seasoning in the range which does not have a bad influence on the taste of a granular salty seasoning.

  Moreover, as a whole granular salty seasoning, it is preferable to contain so that the said taste improving agent may be 0.2-200 mass parts with respect to 100 mass parts of potassium chloride, and it will be 1-100 mass parts. It is more preferable to make it contain.

  When the content of the taste improver is less than 0.2 parts by mass with respect to 100 parts by mass of potassium chloride, unfavorable tastes such as bitterness and taste caused by potassium chloride can hardly be improved, If it exceeds 200 parts by mass, the flavor of the taste improving agent becomes strong and the flavor of the resulting food or drink is impaired, which is not preferable.

  Further, in the surface layer film disposed on the surface layer of the granular salty seasoning, the sodium chloride content is preferably 65% or more, and more preferably 80% or more in order to bring the taste closer to that of salt. Moreover, it is preferable that a surface layer film contains 40 mass% or more of the total amount of sodium chloride.

  In the present invention, the mass ratio of potassium chloride / sodium chloride contained in the granular salty seasoning is preferably 5/95 to 80/20. Moreover, it is preferable to occupy 90 mass% or more of the whole with potassium chloride, sodium chloride, and a taste improving agent.

  In the granular salty seasoning of the present invention, the intermediate layer film containing a taste improver preferably completely covers the granular core containing the potassium chloride, and contains sodium chloride as a main component. The surface layer coating preferably covers the intermediate layer layer completely, but may not be completely covered by the coating layer, and may be partially formed into granules having a three-layer structure. .

  Next, the manufacturing method of the granular salty seasoning of this invention is demonstrated.

  The granular salty seasoning of the present invention covers a coating containing a taste improver for potassium chloride around a granular core containing potassium chloride, and further coats a coating containing sodium chloride as a main component around the coating. Then, it can be obtained by granulating into granules. The method is not particularly limited, and can be performed by rolling granulation or fluidized granulation, for example.

  When using fluidized granulation, first the raw materials that will be the core are blended. The core raw material is mainly potassium chloride, but in order to reduce the coating load, the taste improver that is the main component of the intermediate layer film and the sodium chloride that is the main component of the surface layer film are included. A part may be included in the nucleus. In addition, an excipient such as dextrin can be blended within a range that does not affect the taste, but the core does not substantially require an excipient.

  Next, in order to coat the intermediate layer around the core, the raw material for the intermediate layer film containing the taste improver is dissolved in water so as to have a concentration of 1 to 50% by mass and sprayed on the core. Grain processing is performed and drying is performed until the water content becomes 0.5 to 5%. At this time, in the subsequent process, in order to reduce the load during the granulation process for coating the surface layer coating, a part of sodium chloride as the main component of the surface layer coating is dissolved in water together with the taste improver and sprayed. May be. Further, in this granulation process, a part of potassium chloride may be included as a raw material for the intermediate layer coating, but as described above, in order to sufficiently exert the taste improving effect, 100 parts by weight of the taste improving agent. On the other hand, it is preferable to mix | blend potassium chloride so that it may become 130 mass parts or less. Furthermore, excipients such as dextrin can be blended within a range that does not affect the taste. According to this, when using a taste improver that is difficult to form a film such as minerals, It becomes an adjuvant. In addition, from the viewpoint of reducing the load during the granulation process for coating the intermediate layer coating, it is preferable that the raw material for the intermediate layer coating does not contain sodium chloride and potassium chloride, particularly potassium chloride as much as possible.

  Finally, in order to coat the surface layer, the raw material of the surface layer film mainly composed of sodium chloride is dissolved in water so as to have a concentration of 1 to 50% by mass, and this is further granulated as a spray liquid. And drying until the water content is 0.5-3%. Since sodium chloride is difficult to form a film, it is preferable to add sugars such as dextrin to the extent that does not affect the taste as a film auxiliary agent. For example, if dextrin is used, It is preferable to add 5 to 30 parts by mass. In addition, in this granulation process, it may contain other components including potassium chloride and a taste improver as long as it does not affect the taste, but as described above, in order to bring it closer to the taste of salt, It is preferable to mix | blend so that the sodium chloride content in a surface layer film may be 65% or more, and it is more preferable to mix | blend so that it may be 80% or more. Moreover, it is preferable to mix | blend so that 40 mass% or more of the whole amount of sodium chloride may be distribute | arranged to a surface layer.

In addition, what is necessary is just to set suitably about the flow velocity of the spray liquid in the above, drying temperature, and other conditions according to the apparatus to be used.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, these Examples do not limit the scope of the present invention.

<Example 1>
With the formulation shown in Table 1, granulation was performed as follows. For granulation, a fluidized granulator (trade name “Flow Coater”; manufactured by Freund Corporation) was used.

  First, the raw material of the nucleus whose composition is shown in Table 1 was mixed in a fluidized granulator, and then granulation was performed while spraying the spray liquid 1 showing the composition in Table 1 at a flow rate of 15 ml / min. Thereafter, the obtained granulated product was dried at a temperature of 75 ° C. until the water content became 3%. After drying, granulation was further performed while spraying spray solution 2 having the formulation shown in Table 1 at a flow rate of 15 ml / min. Thereafter, the obtained granulated product was dried at a temperature of 75 ° C. until the water content became 1.5%, to obtain a granular salty seasoning.

<Comparative Example 1>
With the formulation shown in Table 2, granulation was performed in the same manner as in Example 1.

  First, the raw materials of the cores whose composition is shown in Table 2 were mixed in a fluidized granulator, and then granulation was performed while spraying the spray liquid 3 showing the composition in Table 2 at a flow rate of 15 ml / min. Thereafter, the obtained granulated product was dried at a temperature of 75 ° C. until the water content became 1.5%, to obtain a granular salty seasoning.

<Comparative Example 2>
In the formulation shown in Table 3, the raw materials were mixed to obtain a mixed salty seasoning.

<Test Example 1>
About the salty taste of Example 1 and Comparative Examples 1-3, it sampled by six panelists and evaluated in three steps about salty taste and egg taste. Regarding evaluation, the majority opinions are summarized in Table 4 as salty taste (○: strong, △: slightly weak, ×: weak), egg taste (○: almost / not felt at all, △: somewhat felt, ×: felt strong). It was.

  The granular salty seasoning obtained in Example 1 had a strong salty taste with little taste. This is because the granular salty seasoning obtained in Example 1 has a three-layer structure and reaches the tongue in the order of sodium chloride → taste improving agent → potassium chloride at the time of tasting. It was thought that this was because the taste of potassium chloride was not felt.

  On the other hand, the granular salty seasoning obtained in Comparative Example 1 had a slightly weak salty taste but a little salty taste. This was considered to be because in the granular salty seasoning of Comparative Example 1 containing a taste improving agent on the surface layer, the taste improving agent reached the tongue first, and the saltiness was blurred.

  In addition, in the mixed salty seasonings of Comparative Examples 2 and 3 in which the powder is simply mixed, even the mixed salty seasoning of Comparative Example 2 containing the taste improving agent cannot obtain a sufficient taste improving effect, thereby improving the taste. In the mixed salty seasoning of Comparative Example 3 containing no agent, the taste of potassium chloride was felt strongly.

  From the above, even in the case where sodium chloride and potassium chloride are contained in the same amount in the salty seasoning, the three-layer structure in which the periphery of potassium chloride is coated with a taste improver and the periphery thereof is further coated with sodium chloride. By using the salty taste of potassium chloride and masking the unpleasant taste of potassium chloride, such as bitterness and egg taste, the taste of salt derived from the taste improver is also improved. It became clear that there was no feeling.

Claims (8)

  A granular salty seasoning comprising a granular core containing potassium chloride, an intermediate layer coating covering the core, and a surface layer coating mainly composed of sodium chloride covering the intermediate layer coating, the intermediate layer A granular salty seasoning characterized in that the film contains a taste improving agent for potassium chloride.   The granular salty seasoning according to claim 1, wherein the content of sodium chloride in the surface coating is 65% or more.   The granular salty seasoning according to claim 1 or 2, wherein the taste improving agent comprises a basic amino acid and / or a basic peptide as an active ingredient.   The said taste improving agent is a seafood extract, yeast extract, HVP, HAP, or a material obtained by separating and purifying them, and containing 2 to 99% by mass of basic amino acids and / or basic peptides The granular salty seasoning according to any one of claims 1 to 3, comprising as a main component.   The granular salty taste according to claim 3 or 4, which contains at least one selected from histidine, arginine and lysine as the basic amino acid.   The granular salty seasoning according to any one of claims 3 to 5, wherein the basic peptide contains one or more selected from anserine, carnosine and valenin.   The granular salty seasoning according to any one of claims 1 to 6, wherein a mass ratio of potassium chloride / sodium chloride is 5/95 to 80/20.   The granular salty seasoning as described in any one of Claims 3-7 which contains 0.2-200 mass parts of said taste improving agents with respect to 100 mass parts of potassium chloride.