JP5251019B2 - How to prevent caking of salts - Google Patents

How to prevent caking of salts Download PDF

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JP5251019B2
JP5251019B2 JP2007176763A JP2007176763A JP5251019B2 JP 5251019 B2 JP5251019 B2 JP 5251019B2 JP 2007176763 A JP2007176763 A JP 2007176763A JP 2007176763 A JP2007176763 A JP 2007176763A JP 5251019 B2 JP5251019 B2 JP 5251019B2
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caking
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salt
anti
pga
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JP2009007234A (en
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剛 岩崎
哲也 小山
隆生 磯村
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味の素株式会社
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Description

  The present invention relates to a method for preventing caking of salts, and more particularly to a method for preventing caking of potassium salts.

  Some salts are easily consolidated by moisture in the air or in a storage container or moisture contained in the salt, and a method for preventing the salt is being studied. For example, Patent Documents 1 and 2 describe techniques for preventing caking of sodium chloride (sodium chloride).

Patent Document 1 describes that the crystal surface of sodium chloride is coated with trehalose.
Patent Document 2 describes that when sodium chloride is stored, a disodium hydrogen phosphate solution is spray-added to the sodium chloride, and then magnesium carbonate powder is added.
JP 2000-233923 A JP-A-6-24738 The Salt Business Center, "Salt Test Method 3rd Edition", issued on January 1, 2007, p. 96-97

  The present invention has been made in view of the above circumstances, and provides a new technique for preventing the caking of salts.

According to the present invention, an anti-caking agent containing poly-γ-glutamic acid or a salt thereof , wherein the anti-caking agent is an anti-caking agent for caking substances composed of salts. An agent is provided.
Moreover, according to this invention, the seasoning containing the said anti-caking agent in the said invention and the said caking substance which consists of salts is provided.
In addition, according to the present invention, there is provided a method for preventing caking, in which a caking substance composed of a salt and poly-γ-glutamic acid or a salt thereof coexist.
Further, according to the present invention, there is provided a composition comprising poly-γ-glutamic acid or a salt thereof and a caking substance comprising a salt, wherein the caking substance comprises potassium chloride and sodium chloride, A composition is provided in which the ratio of the potassium chloride to the whole composition is 40% by weight or more and 60% by weight or less, and the ratio of the sodium chloride to the whole composition is 40% by weight or more and 60% by weight or less.

  In the present invention, poly-γ-glutamic acid (hereinafter also referred to as γ-PGA) is a polymer compound whose constituent amino acid is glutamic acid.

  According to the present invention, the coagulation of salts can be effectively suppressed by making the caking substance composed of salts coexist with γ-PGA. Although the reason for this is not necessarily clear, it is presumed that the progress of consolidation due to moisture absorption and drying of the salt is suppressed because γ-PGA is more hygroscopic than the salt.

  It should be noted that any combination of these components, or a conversion of the expression of the present invention between a method, an apparatus, and the like is also effective as an aspect of the present invention.

For example, according to this invention, the manufacturing method of the food-drinks including the process of adding the anti-caking agent containing poly-gamma-glutamic acid or its salt is provided.
Moreover, according to this invention, the food / beverage products containing the caking inhibitor in the said this invention and the caking substance which consists of salts are provided.
Moreover, according to this invention, the food / beverage products containing the seasoning in the said this invention are provided.
Further, according to the present invention, use of poly-γ-glutamic acid or a salt thereof as an anti-caking agent is provided.

  As described above, according to the present invention, by using poly-γ-glutamic acid or a salt thereof, caking of a caking substance composed of salts can be effectively prevented.

  The anti-caking agent of the present invention contains γ-PGA or a salt thereof. Specifically, the anti-caking agent mainly contains a sodium salt of γ-PGA (for example, 50% by weight or more). There is no restriction | limiting in particular in the form of an anti-caking agent, A powder, a granule, a tablet, a liquid, or a gel form etc. are illustrated, More specifically, it is a powder form or a granule form.

In the present invention, the weight average molecular weight of γ-PGA is, for example, preferably 3000 or more, more preferably 5000 or more, and more preferably 10,000 or more, from the viewpoint of more stably preventing the caking of salts. It is even more preferable.
Further, it has been confirmed that the effect can be obtained even when the weight average molecular weight of γ-PGA is, for example, 3 million or less, further 1 million or less, and further 100,000 or less.
In addition, the weight average molecular weight of (gamma) -PGA is measured by the light-scattering method, for example.

  As γ-PGA used in the present invention, γ-PGA in natto mucilage may be extracted and used, or γ-PGA secreted outside the genus Bacillus such as Bacillus natto may be used. Moreover, there is no problem even if it contains levan in natto mucilage or secreted by natto bacteria at the same time. In addition, in order to obtain γ-PGA having a predetermined molecular weight, a method of reducing the molecular weight of γ-PGA having a molecular weight higher than that with a special enzyme that does not exist in the intestine that degrades acid or γ-bond, Although there is a method of secreting γ-PGA having the molecular weight by culturing, there is no effect even if either γ-PGA is used.

  γ-PGA is generally obtained as a sodium salt, but may be other metal salts such as potassium salt, calcium salt and magnesium salt, or free polyglutamic acid.

The caking substance of the present invention is used for caking substances made of, for example, caking or deliquescent salts. The caking substance may be either an inorganic acid salt or an organic acid salt. As caking substances, potassium salts such as potassium chloride, potassium hydroxide, potassium glutamate, potassium inosinate, potassium guanylate and tripotassium citrate;
Sodium salts such as sodium chloride, sodium hydroxide, sodium glutamate, sodium inosinate, sodium guanylate, sodium citrate;
Calcium salts such as calcium chloride, calcium lactate, calcium glutamate, calcium inosinate and calcium guanylate;
Magnesium salts such as magnesium chloride;
And the like. The caking substance may be composed of one kind of salt or may contain two or more kinds of salts. Moreover, the anti-caking agent in the present invention may be used for one kind of salt, or may be used for a mixture of two or more kinds of salts.
More specific examples of the salts include potassium salts and sodium salts, and more specific examples include potassium chloride, sodium chloride, and mixtures thereof.

  Further, specific properties of the caking substance are solid such as crystal, powder, and granular. The anti-caking agent of the present invention is particularly superior in the anti-caking effect when used by adding to a crystalline salt.

In the present invention, from the viewpoint of more effectively exhibiting the anti-caking effect, the ratio of γ-PGA to the total of the caking substance and γ-PGA is, for example, 0.05% by weight or more, preferably 0.1% by weight. % -PGA is blended so as to be not less than 0.2%, more preferably not less than 0.2% by weight.
Further, from the viewpoint of more stably exhibiting the anti-caking effect, the ratio of γ-PGA to the total of the caking substance and γ-PGA is, for example, less than 0.8% by weight, preferably 0.6% by weight or less. More preferably, γ-PGA is blended so as to be 0.4% by weight or less.

  Since the anti-caking agent of the present invention has a function of suppressing caking of salts, it is suitably used for seasonings containing salts as caking substances. Moreover, the seasoning of this invention contains (gamma) -PGA or its salt, and the caking substance which consists of salts. The properties of the seasoning are, for example, powders, granules such as granules, and tablets. The caking substance in the seasoning is, for example, crystalline.

  The anti-caking agent of the present invention can prevent caking of salts by coexisting with the salts to be anti-caking. Therefore, there is no restriction | limiting in particular in the addition time to a seasoning. For example, an anti-caking agent may be added during the seasoning production process, or an anti-caking agent may be added to the obtained seasoning after production.

More specifically, a powdery anti-caking agent and a caking substance may be mixed.
Further, the surface of the caking substance may be coated with an anticaking agent. The coating method is not particularly limited. For example, a solution of an anti-caking agent (for example, an aqueous solution) is added to the caking substance, mixed, and then dried, so that the surface of the caking substance powder is γ- Can be coated with PGA. Examples of the method for adding the anti-caking agent include a coating method such as spray coating and a dropping method. An example of a method for drying the mixture is hot air drying.

  γ-PGA may cover the surface of the caking substance in layers. The thickness of the coating layer is adjusted by the ratio of γ-PGA and the caking substance, the particle size or the specific surface area of the caking substance, and the like, and the caking prevention effect is obtained to the extent that there is no practical problem. If it is. Moreover, the coating layer should just obtain the caking prevention effect of a grade which is satisfactory practically, and may cover the whole surface of caking substance powder, and may cover a part of surface.

  By forming a coating layer of an anti-caking agent on the surface of the caking substance, γ-PGA is more uniformly present outside the caking substance, and γ-PGA is unevenly distributed in the seasoning. Since it can suppress, solidification of salts can be prevented much more effectively. This effect is remarkably exhibited when the caking substance is a salt crystal and the crystal is coated with γ-PGA.

  Specific examples of seasonings include salt and various blended seasonings. A seasoning contains the above-mentioned salts as a caking substance. In addition, the seasoning more specifically includes potassium chloride as a caking substance. In addition, the seasoning may contain a potassium salt and a sodium salt as a caking substance, and more specifically contains potassium chloride and sodium chloride. Such a seasoning is suitably used as a so-called reduced salt seasoning in which a part of the salt is replaced with potassium chloride.

  Further, when the caking substance contains potassium chloride and sodium chloride, it is preferable that the weight ratio of potassium chloride and sodium chloride is about the same from the viewpoint of more effectively exerting the caking prevention effect. Is a ratio of potassium chloride to 40% by weight or more and 60% by weight or less of the whole composition containing γ-PGA and a caking substance, and a ratio of sodium chloride to the whole composition is 40% by weight or more and 60% by weight or less. It is preferable.

From the viewpoint of more effectively exerting the caking prevention effect of the seasoning, the ratio of γ-PGA to the whole seasoning is, for example, 0.05% by weight or more, preferably 0.1% by weight or more, and more preferably 0.8%. Γ-PGA is blended so as to be 2% by weight or more.
Further, from the viewpoint of more stably exerting the anti-caking effect of the seasoning, the ratio of γ-PGA to the whole seasoning is, for example, less than 0.8% by weight, preferably 0.6% by weight or less, more preferably Γ-PGA is blended so as to be 0.4% by weight or less.

  In addition, there is no restriction | limiting in particular in the ratio of the caking substance with respect to the whole seasoning, Although it sets suitably according to the kind of seasoning, it shall be 0.1 to 99.99 weight%, for example.

Moreover, when a seasoning contains (gamma) -PGA, potassium chloride, and sodium chloride, you may mix | blend each component, for example in the following ratios.
γ-PGA: 0.05% to 0.8% by weight Potassium chloride: 0.5% to 90% by weight Sodium chloride: 9.2% to 99.45% by weight

Moreover, when a seasoning is a composition containing (gamma) -PGA, potassium chloride, and sodium chloride, it is preferable to mix | blend each component in the following ratios from a viewpoint of exhibiting the caking prevention effect more effectively.
γ-PGA: 0.05% to 0.8% by weight Potassium chloride: 40% to 60% by weight Sodium chloride: 40% to 60% by weight

  Since the seasoning of the present invention contains γ-PGA, for example, in a state where the seasoning is contained in a sealed container and is shielded from outside air or in contact with outside air, moisture condensation due to moisture in the container or outside air is effectively suppressed. Is done. Further, since the seasoning usually contains a slight amount of moisture, consolidation may be promoted by applying a load to the seasoning. According to the present invention, for example, consolidation due to such a load (hereinafter, also referred to as “load consolidation”) can be suppressed.

The anti-caking agent of the present invention can also be used in combination with other known anti-caking substances. The seasoning of the present invention may contain other known anti-caking substances in addition to the anti-caking agent of the present invention. By combining the anti-caking agent of the present invention with another anti-caking substance, caking of caking salts can be more stably suppressed. Specific examples of other anti-caking substances include carbonates such as magnesium carbonate and calcium carbonate;
Phosphates such as tricalcium phosphate and anhydrous sodium phosphate;
And ammonium citrate; and magnesium sulfate.

Moreover, in this invention, a seasoning is used for various food-drinks including cooked food. As a specific example of food and drink,
Japanese soups and soups such as soup, miso soup and consomme soup;
Cooked rice products such as cooked rice, salmon and rice balls;
Boiled foods;
Vinegared foods, seaweed or marinated foods;
Soba, udon, ramen, spaghetti and other pasta and other noodles;
Grilled meat, steak, grilled chicken, grilled fish, grilled vegetables, fried vegetables such as stir-fried vegetables;
Egg processed foods such as boiled eggs, fried eggs, and fried eggs; and salads such as boiled vegetables and raw vegetables.

  Since γ-PGA used in the present invention is easily dissolved in water, turbidity when added to food and drink can be suppressed as compared with conventional anti-caking substances such as tricalcium phosphate. Moreover, since (gamma) -PGA used by this invention can suppress the bitterness and acridity peculiar to potassium salt, when it uses for the food-drinks containing potassium salt, taste can be improved further.

  Further, the anti-caking agent or seasoning in the present invention may contain various caking or non-caking minerals. As minerals, some or all of biologically essential minerals such as calcium, iron, magnesium, zinc, copper, and selenium are targeted. The form of mineral used is not limited, but for calcium, for example, calcium chloride, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium hydroxide, calcium carbonate, calcium lactate, calcium pantothenate, calcium dihydrogen pyrophosphate Chemical synthetic food additives such as calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, and calcium dihydrogen phosphate, and natural calcium such as shellfish calcium and bone calcium are targeted. For iron, ferric chloride, sodium ferrous citrate, iron citrate, ammonium iron citrate, ferrous gluconate, iron lactate, ferrous pyrophosphate, ferric pyrophosphate, ferrous sulfate, etc. Chemically synthesized food additives, and natural iron such as heme iron are targeted.

  Further, the total concentration of minerals with respect to the entire food and drink is, for example, 0.01% by weight or more, preferably 0.1% by weight or more, more preferably 0.5% by weight or more, from the viewpoint of efficiently ingesting minerals. To do.

  The present invention has been described based on the embodiments. It should be understood by those skilled in the art that these are merely examples, and that various modifications are possible and that such modifications are within the scope of the present invention.

  For example, in the above description, the case where the anti-caking agent of the present invention is edible such as a seasoning has been described as an example. However, the anti-caking agent of the present invention can also be used for substances other than edible substances.

  In the following Examples, Ajinomoto Co., Ltd. Kartake (registered trademark) was used as γ-PGA. The molecular weight of γ-PGA used was about 30,000. In the following examples, “%” means “% by weight” unless otherwise specified.

Example 1
In this example, γ-PGA was added to a mixture of potassium chloride (KCl) and sodium chloride (NaCl) to evaluate the influence on consolidation.

(sample)
Γ-PGA was blended at various concentrations into a mixture of NaCl: KCl = 50: 50. Specifically, γ-PGA is added so that the ratio of γ-PGA to the total of NaCl, KCl, and γ-PGA is 0, 0.1, 0.2, 0.4, and 0.6% by weight. And mixed (Sample Nos. 1 to 5).

  KCl and NaCl were added to each of sample Nos. 6 and 7 were evaluated without adding γ-PGA.

  Magnesium carbonate or tricalcium phosphate was added to a mixture of NaCl: KCl = 50: 50. Specifically, magnesium carbonate or tricalcium phosphate so that magnesium carbonate or tricalcium phosphate is 0.4 wt% or 0.8 wt% with respect to the total of NaCl, KCl and magnesium carbonate or tricalcium phosphate. Was added and mixed (Sample Nos. 8 to 11).

  Further, a mixture of NaCl: KCl = 50: 50 was coated with γ-PGA at various concentrations. Specifically, an aqueous solution containing a predetermined amount of γ-PGA was added while mixing a mixture of NaCl and KCl. After the addition, it was confirmed that the mixture was uniformly mixed, then transferred to a dryer and dried at 85 ° C. for 10 minutes. The added concentration of γ-PGA is the ratio of γ-PGA to the total of NaCl, KCl and γ-PGA, and is 0, 0.05, 0.1, 0.2, 0.4, 0.6, 0.8 And 1 wt% (Sample Nos. 12 to 19). In addition, sample No. with a γ-PGA addition concentration of 0%. For No. 12, the same process was performed using water instead of the γ-PGA aqueous solution.

(Evaluation)
About each obtained sample, load consolidation property and moisture absorption solidification property were evaluated with the following method.
Load consolidation: About 30 g of sample is placed in a load consolidation tester, and a weight equivalent to that when filling a 900 kg container is placed, and then placed in a humidity chamber at 30 ° C. and Rh (relative humidity) 34% and stored for 7 days. Then, while confirming the state after storage, the consolidation rate was calculated by the method described later.
Hygroscopic solidification: About 10 g of the sample was weighed in a weighing bottle, and then stored in a humidity control chamber at 24.0 ° C. and Rh 54% for 7 days. While confirming the state after 3 days and after 7 days, the consolidation rate after 7 days was calculated by the method described below.

With regard to both the load-solidifying property and the moisture-absorbing solidifying property, the state after storage was visually confirmed and classified as follows.
Smooth: Unconsolidated pseudo-consolidation: Light vibration or break when lightly pressed with fingers Consolidation: Does not break even with strong vibration

  The consolidation rate was calculated according to the “consolidation rate (sieving method)” described in Non-Patent Document 1. Specifically, using a sieve having a mesh size of 2.0 mm, a sample of 10 g per measurement was placed on the sieve and fractionated, and the weight of the sample remaining on the sieve was measured.

The evaluation results are shown in Tables 1 to 4. From Tables 1 to 4, it can be seen that both load consolidation and hygroscopic consolidation can be improved by adding γ-PGA.
In addition, sample No. 1 coated with γ-PGA. In Nos. 13 to 19, uncoated sample Nos. Compared with 2 to 5, it was inferred that the visual uniformity of the sample was even better, and the occurrence of segregation was suppressed.

(Example 2)
In this example, the caking property when γ-PGA and another anti-caking substance were used in combination was evaluated.

(sample)
Γ-PGA was added to commercially available salt so as to be 0.2% by weight and mixed. This is designated as Sample No. It was set to 20.
A predetermined amount of magnesium carbonate or tricalcium phosphate was added to a mixture of NaCl: KCl: γ-PGA = 49.8: 50: 0.2 and mixed (sample Nos. 21 to 25).

(Evaluation)
3 g of the sample was put in a weighing bottle and left in an open state. The storage conditions were more severe than those of Example 1, and the cycle of storage at 24.0 ° C. and Rh 65% for 17 hours and then storage at 24.0 ° C. and Rh 74% for 7 hours was repeated. Changes in the state after 1 day and after 3 days were visually observed. The state after storage was classified as follows.
○: Moves when the bottle is tilted △: Moves when the bottle is shaken ×: Moves when the bottle is tapped
The evaluation results are shown in Table 5.

From the above examples, by using γ-PGA, caking of a caking substance composed of salts can be effectively prevented.
Further, when the caking substance contains potassium chloride and sodium chloride at the same weight ratio, the caking prevention effect when using γ-PGA is more stably exhibited.

Claims (11)

  1. An anti-caking agent containing poly-γ-glutamic acid or a salt thereof ,
    An anti-caking agent, wherein the anti-caking agent is an anti-caking agent for caking substances composed of salts .
  2. The anti-caking agent according to claim 1 , wherein the caking substance is a potassium salt or a sodium salt.
  3. The anti-caking agent according to claim 1 or 2 , wherein the caking substance is a crystal of the salt.
  4. A seasoning comprising the anti-caking agent according to any one of claims 1 to 3 and the caking substance comprising a salt.
  5. The seasoning of Claim 4 which is a powder form or a granular form.
  6. The seasoning according to claim 4 or 5 , comprising crystals of the salts, wherein the crystals are coated with the poly-γ-glutamic acid.
  7. The seasoning according to any one of claims 4 to 6 , wherein a ratio of the poly-γ-glutamic acid to the whole seasoning is 0.05% by weight or more and less than 0.8% by weight.
  8. The seasoning according to any one of claims 4 to 7 , wherein the caking substance includes potassium chloride and sodium chloride.
  9. A composition comprising poly-γ-glutamic acid or a salt thereof and a caking substance comprising a salt,
    The caking substance comprises potassium chloride and sodium chloride;
    The ratio of the potassium chloride to the whole composition is 40 wt% or more and 60 wt% or less,
    The composition whose ratio of the said sodium chloride with respect to the said whole composition is 40 to 60 weight%.
  10.   A method for preventing caking, comprising causing a caking substance comprising a salt to coexist with poly-γ-glutamic acid or a salt thereof.
  11. The anti-caking method according to claim 10 , wherein the caking substance is a potassium salt or a sodium salt.
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JP2012139127A (en) * 2010-12-28 2012-07-26 Hiroshi Kuji Method for producing reformed salt
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JPH0222122A (en) * 1988-07-08 1990-01-25 Ajinomoto Co Inc Production of composite salt consisting of sodium chloride and potassium chloride
JP3232718B2 (en) * 1992-03-24 2001-11-26 味の素株式会社 Easily absorbable minerals containing composition and a food or drink containing the same
JPH10262655A (en) * 1997-03-25 1998-10-06 Hoshino Kagaku Kk New bacillus natto and its acquisition and poly-gamma-glutamic acid produced with new bacillus natto and seasoning utilizing the same
JP2003310179A (en) * 2002-04-19 2003-11-05 Ajinomoto Co Inc Nutraceutical chips and method for producing the same
JP4539520B2 (en) * 2005-10-11 2010-09-08 味の素株式会社 Beverage production method
JP4724033B2 (en) * 2006-03-29 2011-07-13 太陽化学株式会社 Protein-containing acidic food and drink
JP4664244B2 (en) * 2006-07-03 2011-04-06 太陽化学株式会社 Protein reaggregation inhibitor
JP5181669B2 (en) * 2007-05-31 2013-04-10 味の素株式会社 Taste improving agent

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