JPH03139259A - Seasoning salt - Google Patents

Abstract

PURPOSE:To prepare a seasoning salt relatively reducing sodium chloride and having a wholly harmonized composite taste by employing sodium chloride and a dry vegetable or food-treated product as main raw materials. CONSTITUTION:A seasoning contains as main raw materials >=50wt.% of table salt and a dried treated product of vegetable or fruit, such as a mixture of table salt granules and the dried powdery granules of a vegetable-treated product and/or a fruit-treated product, the dried product coated with the table salt, the table salt coated with the dried product or the bound product granules of the table salt with the dried product. The main raw materials may be preferably compounded with a secondary raw material comprising a dried milk product, one or more selected from minerals, amino acids and vitamins or one or more selected from Bifidobacterium factors and dietary fibers so that the main raw materials are compounded in an amount of >=60wt.% based on the whole amount.

Description

[Detailed description of the invention] <Industrial application field> The present invention relates to seasoning salt.

Salt is widely used as a seasoning. The salt includes
In addition to refined salts, most of which are sodium chloride, there are also crude salts that contain considerable amounts of potassium salts and calcium salts, but in any case, it is important to note that common salts are useful. Needless to say. However, in recent years, due to the diversification of dietary habits and the history of Westernization, as well as greater health consciousness, efforts have been made not only to reduce the relative amount of sodium chloride in the river, but also to create a complex flavor that is harmonious as a whole. There is a strong desire for the emergence of a new seasoning salt that has a unique flavor and texture.

The present invention relates to such a new seasoning salt.

〈Prior Art and its Section〉 Conventionally, seasoning salts have been prepared using relatively reduced amounts of sodium chloride and replaced with relatively increased potassium salts, calcium salts, or magnesium salts (JP-A-59-198
No. 953), in addition to this, a mixture of nucleic acid-based taste substances (JP-A-58-94368, JP-A-58-
No. 209956), flavored with salt (Japanese Patent Application Laid-open No. 1983)
1-141859), sodium chloride and potassium chloride granulated with the aid of a binder (Japanese Patent Application Laid-Open No. 141859)
9-66858), salt particles coated with calcium alginate (Japanese Unexamined Patent Publication No. 62-3760), etc. have been proposed.

However, although these conventionally proposed seasoning salts have a relatively reduced amount of sodium chloride, there is a problem in that they are inferior in flavor. It is hard to say that it has a harmonious complex flavor as a whole.

<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides a new seasoning salt that solves the conventional problems such as sloping.

However, the present inventors went beyond simply reducing the relative amount of sodium chloride, and went further through trial and error in order to obtain a flavorful seasoning salt with an overall harmonious complex flavor. As a result, the inventors found that a combination of salt with dried processed vegetables and/or processed fruits is suitable and has completed the present invention.

That is, the present invention relates to a seasoning salt that essentially contains common salt and a dried product of a processed vegetable product and/or a processed fruit product as main ingredients.

In the present invention, the table salt to be used, regardless of its raw material or manufacturing process or processing process, is mostly made of P#, which is sodium chloride, and a considerable amount of potassium salt or calcium salt is made of magnesium. There are crude products containing salt, etc.

In the present invention, vegetables to be used include tomatoes, carrots, spinach, onions, green peppers, cabbage, celery, parsley, etc., and fruits such as apples, oranges, gray 1, lemons, etc. There are grapefruit, pineapple, melon, strawberry, etc.

The processed vegetables and fruit products used in the present invention are obtained by washing, sorting, peeling, core removal, crushing, squeezing, filtering, separating, etc. In the present invention, the above-mentioned processed vegetable products and/or processed fruit products are used, but these In order to make the final product, seasoning salt, with an excellent complex flavor, as a processed vegetable product,
One or two selected from tomatoes, carrots, and capocha
It is preferable that the processed vegetable contains seeds or more.

In the present invention, the dried vegetable and/or fruit processed products described above are blended with salt. In this case, the processed vegetable and/or fruit may be dried in advance to obtain a dried product, and the dried product may be blended with salt, or the processed vegetable and/or fruit may be blended with salt. At the same time, the processed vegetable product and/or the processed fruit product may be dried to obtain a dried product. For drying, conventional methods such as spray drying and freeze drying can be used, but depending on the form of the seasoned salt that is the final product, it is advantageous to use fluidized bed granulation.

The seasoning salt according to the present invention is made from the salt as described above and the dried product of processed vegetables and/or processed fruits as one raw material, but other auxiliary raw materials can be blended. For this purpose, preferred examples of such auxiliary materials include:
l) Dried dairy products consisting of animal milk such as cow's milk and goat's milk, or plant milk such as soybean, either singly or in combination 2) Potassium,
Minerals such as calcium 5 magnesium, amino acids such as lysine and alanine, vitamins such as vitamin A and vitamin C, 3) bifidus factors such as fructooligosaccharides and pantothene, 4) dietary fibers such as apple pectin and polydextrose, etc. There are one or more types of yuzu belonging to , 1) to 4). Depending on the auxiliary raw material, it is preferable to blend it in the form of its inorganic or organic salt, and the drying of the auxiliary raw materials that require it is similar to the drying of the processed vegetable and/or processed fruit products described above. In any case, including the case where these auxiliary raw materials are blended with the main raw material, in order to obtain seasoned salt with an excellent complex flavor, 60% by weight or more of the total must be the main raw material. It is preferable to mix the salt so that 50% by weight or more of the main raw material is salt.

The simplest form of the seasoning salt according to the present invention is a case where granules of common salt, which are both main raw materials, and granules of dried dried vegetable and/or fruit products are mixed separately. However, in order to better express a harmonious complex flavor as a whole in the final seasoning salt product, it is necessary to create a certain binding state between the salt and the dried processed vegetable and/or fruit processed product. This is a case where it takes the form of Such forms include: a) when granules of salt are coated with dried processed vegetables and/or processed fruits; b) when salt is coated with dried processed vegetables and/or processed fruits; If it is done,
C) When the salt particles are granulated in a bound state with the dried vegetable processed product and/or fruit processed product, d) When the salt and the dried vegetable processed product and/or dried fruit processed product are granulated in a bound state. may have been uniformly mixed. For example, the form a) is
It is obtained by forming a fluidized bed of salt granules using a fluidized bed granulator, and spraying a processed vegetable product and/or a processed fruit product from the top of the fluidized bed. In addition, the form b) is obtained by, for example, crushing a dried product of a processed vegetable and/or processed fruit that has been freeze-dried in advance to form a powder and granules, and then using a 5-flow calender granulating stone to form the powder and granules. It is obtained by forming a fluidized bed and spraying an aqueous solution of common salt on top of it. Further, form C) can be obtained by, for example, forming a fluidized bed of salt particles using a fluidized bed granulator, and spraying a processed vegetable product and/or a processed fruit product together with a binder from the top of the fluidized bed. The form d) can be obtained, for example, by freeze-drying a processed vegetable product and/or a processed fruit product in which salt has been dissolved. When blending auxiliary raw materials, for example, by dissolving or dispersing the auxiliary raw materials in an aqueous solution of processed vegetables and/or fruit products or salt, the auxiliary raw materials also form a certain bond with the main raw materials. Needless to say, it can be made into a form that exhibits a state. In any case, including the simplest form mentioned above, the dried, WJLm, or granulated product can be crushed as necessary and then classified or sized. can.

In this way, seasoned salts according to the present invention are obtained, but all of these seasoned salts have not only a relatively high content of sodium chloride, but also a more advanced overall harmonious complex flavor. .

Examples will be given below to make the structure of the present invention more specific, but the present invention is not limited to these Examples.

<Example> - Example 1 Carrot concentrate (sugar content 18.3%, after washing and sorting raw carrots, crushing with a crusher and then crushing into 2 mmφ
The juice was squeezed using a pulper equipped with a filter medium of the same pore size and further vacuum concentrated 3 times), freeze-dried (freezing temperature -30°C, drying shelf temperature 30°C, vacuum degree 50 mm, 1 g), and then pulverized. A dried product 6 was obtained, and 3 kg of this dried product and 7 kg of commercially available purified common salt were mixed to obtain a desired seasoning salt.

・Example 2 Tomato juice (obtained by squeezing the juice from twice 4.6 fresh tomatoes with a pulper in the same manner as in Example 1) was vacuum concentrated three times, and then the same as in Example 1 was concentrated. It was freeze-dried and pulverized to obtain a dried product. Then, 2 kg of this dried product, 4 kg of commercially available purified salt, 0.5 kg of granular potassium chloride, 0.5 kg of granular magnesium sulfate, 1 g of granular potassium chloride Ig, and 2 kg of granular dried orange juice were mixed to obtain the desired seasoning salt. I got it.

・Example 3 Capocha piure (sugar content 7.2%, fresh capocha washed, halved, pulp removed, seeds removed, and pulped in the same manner as in Example 1)
30 weight M parts, concentrated apple juice (sugar content 34.0%, raw apples were washed, cored, squeezed with a pulper as in Example 1, and concentrated 4 times under vacuum) 5 Width ♀ part,
15 parts by weight of water and 3 parts by weight of skim milk powder with non-fat milk solids content of 96% dissolved in 10 parts by weight of water.The above homogeneous mixture was freeze-dried and pulverized in the same manner as in Example 1. A dry product was obtained. 1.5 kg of this dried material, 4.5 kg of commercially available purified salt, 1 kg of granular calcium lactate, 1 kg of granular lysine hydrochloride, 1 kg of granular vitamin C, and 1 g of vitamin E.
(IKg of emulsified powder with an iF degree of 20%) was mixed to obtain the desired seasoning salt.

・Example 4 1.5 g of the dry product of Example 1, 6 g of commercially available crude salt,
Granular calcium lactate IKg, jL-shaped fructoosogosaccharide 0
．． 5, 0.5 kg of granular apple pectin, and 0.5 kg of granular polydextrose were mixed to obtain a desired seasoned salt.

・Example 5 Using a flowing gh bed granulation rock, 5 kg of commercially available purified common salt was formed into a fluidized bed, and from the top of the fluidized bed, 0.5 kg of granular potassium chloride and granular sulfuric acid were added to the carrot concentrate 52 of 'X Example 1. Intermittent spraying of 0.5 g of magnesium and 1 g of granular calcium lactate dissolved or dispersed (ambient temperature 80°C)
, 50 times of spraying, required time of 60 minutes) to obtain the desired seasoned salt in which the dried carrot concentrate was coated on the granules of common salt.

・Example 6 Using a fluidized bed granulator, I kg of the dry material of Example 1, 1 kg of granular calcium lactate, 05 kg of granular lysine hydrochloride,
Granular fructosego! 0.3Kg and granular vitamin C0
, 2 kg of the mixture was formed into a fluidized bed, and 2 kg of commercially available purified common salt dissolved in 8 β of water was intermittently sprayed from the top (ambient temperature: 80°C, number of sprays: 70 times, time required: 90 minutes). A desired seasoning salt coated on the dried liquid was obtained.

・Example 7 Using a fluidized bed granulator, 5 kg of commercially available crude salt was formed into a fluidized bed, and from the top of the fluidized bed, the uniform mixture of Example 3 was poured at 5°C.
50 g of potato starch dissolved in water was intermittently sprayed at an ambient temperature of 80°C, the number of sprays was 60 times, and the time required was 60 minutes.The granules were further sized to form granules of salt into dried capochapieule and stones. The desired seasoned salt was obtained.

・Example 8 Add 4 g of commercially available crude salt to 20 liters of the homogeneous mixture of Example 3.
, granular calcium lactate 0.3Kg, granular lysine hydrochloride 0
．． 2Kg was dissolved or dispersed, freeze-dried and pulverized in the same manner as in Example 1, and then classified into 5 parts to obtain the desired seasoning salt in which common salt and dried Capochapieule were uniformly mixed in a cohesive state. 1 q.

<Effects of the Invention> As explained above, the present invention has the effect of not only relatively reducing the amount of sodium chloride, but also of providing a harmonious complex flavor as a whole.

Claims (1)

[Scope of Claims] 1. A seasoning salt characterized by containing salt and a dried product of a processed vegetable product and/or a processed fruit product as main ingredients. 2. Claim 1 containing dried dairy products as an auxiliary raw material
Seasoned salt as listed. 3. The seasoning salt according to claim 1 or 2, which contains one or more selected from minerals, amino acids, and vitamins as auxiliary raw materials. 4. Claim 1 containing bifidus factor as an auxiliary raw material
The seasoning salt according to , 2 or 3. 5. The seasoning salt according to claim 1, 2, 3 or 4, which contains dietary fiber as an auxiliary raw material. 6. The seasoning salt according to claim 1, 2, 3, 4, or 5, wherein 60% by weight or more of the total amount is the main raw material, and 50% by weight or more of the main raw material is common salt. 7. Claim 1, wherein granules of common salt and powders of dried dried vegetable and/or fruit products are mixed individually;
Seasoning salt according to 2, 3, 4, 5 or 6. 8. The seasoning salt according to claim 1, 2, 3, 4, 5 or 6, wherein the granular salt is coated with a dried processed vegetable product and/or a processed fruit product. 9. The seasoning salt according to claim 1, 2, 3, 4, 5 or 6, wherein the salt is coated on a dried processed vegetable product and/or a processed fruit product. 10. Claims 1, 2, 3, 4, wherein the granular salt is granulated in a bound state with a dried vegetable processed product and/or a dried fruit processed product.
The seasoning salt according to , 5 or 6. 11. Claims 1, 2, 3, 4, wherein the salt and the dried vegetable processed product and/or dried fruit processed product are uniformly mixed in a bound state.
Seasoned salt according to 5 or 6.