JPH04187061A - Salty taste seasoning - Google Patents

Abstract

PURPOSE:To provide the salty taste seasoning comprising salt and an ash concentrate obtained on the preparation of sugar, capable of imparting the salty taste to a food without increasing the content of salt in the food, and capable of reducing the content of sodium chloride in the food without reducing the salty taste of the food. CONSTITUTION:An ash concentrate obtained on the preparation of sugar or a treated product thereof is mixed with salt in water, and the prepared aqueous solution is dried to provide the objective salty taste seasoning.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a salty seasoning agent, and particularly to a salty seasoning agent that can reduce the amount of sodium chloride in food without reducing saltiness. It is.

[Conventional technology]

In recent years, there has been a trend to reduce salt intake as much as possible from the health standpoint of preventing hypertension and gastric cancer, and there has been active development of salt substitutes that do not contain sodium ions. A typical example is potassium chloride (K(!71')), which is used in some processed foods.However, Kal has a unique harsh taste, and therefore its usage amount and field of use vary. Many attempts have been made to add other inorganic salts, seasonings, sweeteners, etc. to KCl in order to improve the taste of KO/, but so far none has been completely satisfactory. It's not happening.

In addition, substances other than KO/ include collagen decomposition products with a molecular weight of 50,000 or more (Japanese Patent Laid-Open No. 63-3766), peptides (Japanese Patent Laid-Open No. 59-159756), and milk mineral concentrates (Japanese Patent Laid-Open No. 63-141561). ), but all of them have problems in terms of flavor and economic efficiency.

On the other hand, the sugar by-product produced during sugar production contains abundant natural products other than sugar (amino acids, peptides, inorganic salts, organic acids, etc.) and can be used not only as a raw material for fermentation, but also as a material for converting molasses into electricity. A method of using the electrolyte concentrate obtained by dialysis as a substance that imparts richness (functions such as thickness, breadth, sustainability, etc. that are effective in combination with salty, sweet, sour, etc.) to foods (Japanese Unexamined Patent Application Publication No. 1983-1989) -216657) etc. have also been developed, however, there have been no examples of using precision-derived substances as salty taste imparting substances.

[Problem to be solved by the invention]

Although there is a strong desire to reduce the intake of sodium ions while maintaining the saltiness of common salt, no salt flavoring agent that is fully satisfactory in terms of quality and economy has yet been developed.

The present invention was made in view of the current situation, and its purpose is to reduce the amount of salt used and the intake of sodium ions while maintaining the saltiness of salt in terms of both strength and quality. Our goal is to provide salting agents that make it possible.

[Means to solve the problem]

To summarize the present invention, the present invention provides a salt flavoring agent characterized by containing an ash concentrate obtained during sugar production or a processed product thereof and salt; This invention relates to a salty seasoning agent, characterized in that it is obtained by mixing the following ingredients in a solution and then drying the mixture.

The present invention will be explained in detail below.

First, the ash concentrate obtained during sugar production of the present invention is
It is a non-sugar component that contains a large amount of ash and is separated from the sugar solution during sugar production or sugar refining from raw sugar. Methods for separating ash from sugar solutions include, for example, ion exchange membrane electrodialysis and ion exchange resin methods, which have been partially put into practical use for the purpose of purifying sugar components. However, the non-sugar components separated at this time are either discarded as is, used for animal feed/fertilizer, or attempted to be made into seasonings with further enriched nitrogen content. Ash in non-sugar components was treated as an impurity. However, the main component of ash derived from cane or sugar beet is potassium ions, and also contains other inorganic substances such as lucium and magnesium. The inventors have discovered that the ash can be applied to foods as a salty taste imparting substance by subjecting it to treatments such as neutralization, leading to the completion of the present invention. That is, the ash concentrate suitable as the salty taste-imparting substance of the present invention preferably contains a large amount of ash derived from cane or sugar beet, and has flavor components other than salty taste and color components removed as much as possible, and is suitable for sugar production. It is an ash concentrate that is sometimes separated from sugar solution by ion exchange membrane electrodialysis method or ion exchange resin method, and the treated product is subjected to neutralization,
It can be obtained by performing appropriate treatments such as concentration, activated carbon treatment, and drying. The ash concentrate or processed product obtained in this way has potassium ions as its main component, although there are slight differences in composition depending on the origin of the raw material, harvest time, etc. However, its taste is KO7'
It is much closer to table salt than when used alone. This seems to be due to the cooperative action of metal ions other than potassium, ie, calcium, magnesium, and sodium ions, as well as trace amounts of carbohydrates and nitrogen components.

This ash concentrate can be used as a salting substance to some extent on its own, but it is actually different from the salty taste of table salt in terms of quality and intensity, so it cannot be used in food as a mixture with table salt. Then it turned out to be a good thing. that time,
The method of mixing the ash concentrate and common salt is not particularly limited, and simply mixing the powders of each powder can sufficiently function as a salty seasoning agent with a low sodium content.

However, in order to obtain a salt flavoring agent with less harsh taste derived from potassium, it is desirable to mix the ash concentrate and common salt in a solution and then dry them to obtain a mixed powder of the two. It is not clear why this operation reduces the harsh taste of potassium, but it is expected that a subtle change will occur in the crystalline state of sodium chloride and potassium chloride. This will be described in detail in Experimental Example 1 below.

Experimental Example 1 During the production of sucrose, No. 2 Precision 5~ was electrodialyzed using an ion exchange membrane electrodialysis machine to obtain a light ink-colored liquid 7~ containing a large amount of ash on the concentrated liquid side. Parts 3 and 4 of this product were dried in a spray dryer to obtain a light ink-colored powder with a scent of 01. Sample A was prepared by mixing this powder with an equal amount of common salt. On the other hand, 0.1 K of common salt was dissolved in the same liquid, stirred at 80°C for 1 hour, and then spray-dried to obtain a powder of 0.2 KF. This was designated as sample B. Then, for samples IvA and B,
@I compared the diffraction data. In order to obtain accurate data, measurements were performed by mixing the S1 standard sample into samples A and B, and the sodium peak of sample B was found to be significantly deviated from that of sample/9A. Also, sump 1
Since the sodium peak of %/A almost coincides with the peak of Nap/single crystal, it was assumed that Samp/L/B has a different crystal state compared to Sample A and Na0f single crystal. . For this reason, the taste characteristics of potassium were different, and it is thought that the harsh taste of Sample B was less than that of Sample A.

Ash concentrate and salt should be mixed at a weight ratio of 1:9 to 9:
1, preferably 228 to 7:3. If the proportion of ash concentrate is less than 10% of the total, the effect of sodium reduction will not be significant, and if it exceeds 90%, the taste quality will be poor. In addition, other inorganic salts and food ingredients may be added and mixed as necessary to the mixture of ash concentrate and common salt.
iThere is no problem.

The target food to which the salty seasoning of the present invention is added is not particularly limited as long as it normally uses common salt, and the salty seasoning may be used in the food instead of common salt. This makes it possible to reduce the sodium content of foods without significantly impairing their salty taste.

〔Example〕

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited thereto.

In the examples, all percentages and ratios are by weight.

Example 1 During the production of sucrose, 100 kg of No. 2 molasses was treated with an ion exchange IT gas dialysis machine to obtain 125 KIi of a light ink-colored liquid containing a large amount of ash on the concentrated liquid side.

This product was subjected to IM condensation using a vacuum concentrator, and the precipitated crystals were separated, followed by drying using a vacuum dryer to obtain 6 kg of a light black powder with an ash content of 85.0% (hereinafter referred to as this powder ■). .

Table 1 shows the ingredients of this powder (2).

Next, powders were prepared by mixing this powder ■ or KO/ with salt in various proportions, and a 1% aqueous solution of the powder was subjected to a sensory test by 10 panelists, and the results shown in Table 2 were obtained. Ta. As shown by the results, the mixture of the present powder ① and common salt had far superior quality than the corresponding mixture of KCA' and salt as salt flavoring agents mixed in the same proportions.

Table 2 The numbers in the table above are the total scores of the 10 panelists.

Example 2 Ramen and noodle soups with the formulations shown in Table 3 as A, B, and C were prepared, and a sensory test was conducted by nine panelists.As shown in Table 4, the present powder prepared in Example 1 Even when a mixed powder of ramen soup and table salt is used in place of table salt alone, it has almost no effect on the taste of ramen soup, and this powder (■) can be used as a substitute for table salt for the purpose of reducing the sodium content.

Table 3 Ramen soup formulation A B C main powder ■ Ten salts (1:2.3) 0 8.6! P
O book powder■ Ten salts (1:1) OO8,6P
Salt 86 Mayuzumi 00 Monosodium Glutamate 2.5? Protein hydrolyzate powder 6.2y-6,16,25'
Sodium inosinate 0.05P
0.05P O,055' Sodium guanylate
0.05F 0.05P 0.05F
Onion powder 07ψ
0.7f0.7f! garlic powder
0.25y-0,25P 0.25FP White Petspur 018su 0.1
8F 0.18P sand 1!
1.5% 1.5P 1.5v-Amber #2 Susu1 0.05F 0.0
5P O,055'Table 4 Sensory evaluation results of ramen soup A Q -B
OO c20 Example 3 10Kf of rice miso was produced by aging for 10 days with a mixture of koji ratio of 70%, salt concentration of 12%, and water content of 47%. On the other hand, 10 pieces of rice miso were also prepared using the same amount of the same amount of the powder (1) prepared in Example 1 and salt instead of common salt. There was almost no significant difference in the flavor of the obtained miso, and the latter had sufficient quality as a low-salt miso.

Example 4 100 liters of a light-colored liquid containing a large amount of ash, obtained in the same manner as in Example 1, was concentrated using a vacuum concentrator to reduce the solid content to 25
A liquid odor of 15% was obtained. 70 f of activated carbon (trade name: Shirasagi RMJi, manufactured by Takeda Pharmaceutical Co., Ltd.) was added to this mixture, stirred for 1 hour, and then filtered according to the Miya method to remove the activated carbon, yielding 14.8 Kp of an almost transparent liquid.To this liquid, add 2.0 kg of salt. 5
Kg was added, stirred at 60°C for 1 hour, and dried in a spray dryer to obtain a white powder with an odor of 6.2 kg (hereinafter referred to as this powder).
1). On the other hand, 6.2 Kg of powder (hereinafter referred to as "Powder 1-2") was prepared by mixing 3.7 Kf of this powder (1) of Example 1 with 2.5 Kf of common salt.

A 1% and 2% solution of the present powder 1-1 and the present powder 2-2 was subjected to a sensory test by 10 panelists. As a result, for both the 1% and 2% solutions, it was found that the present powder (1)-1 had a milder salty taste and was of superior quality with no harsh taste than the present powder (2)-2.

Example 5 Add 101 of this powder ■-1 prepared in Example 4 to 5 oomt of water.
Boil 415f of green soybeans in an aqueous solution dissolved in 500 ml of water and drain the water. Boil edamame 4151, drain the water, and add this powder ■-2
I rubbed it well on the grass. As a result of a sensory test conducted by a panel of 10 people, it was found that the edamame rolled with this powder ■-1 was better than that of this powder ■-1.
-2 had no harsh taste and was more suitable.

Example 6 Chikuwa with the composition shown in Table 5 was produced, and a sensory test was conducted by 18 panelists. As a result, no difference was observed in the flavor between the two.
The chikuwa prepared in Example 4 containing the present powder (■-1) was of excellent quality as a low-salt chikuwa.

Table 5 Blend example of Chikuwa 7 During the production of beet sugar, the Steffen method was carried out to recover the sugar content, and the dark brown liquid (Steffen waste liquid) produced as a by-product at that time 5
0~ was neutralized with hydrochloric acid and then electrodialyzed using an ion exchange membrane electrodialyzer to obtain 20Kf of a pale colored liquid with a high ash content mainly consisting of potassium on the concentrate side. Powder 4 obtained by spray-drying this liquid was mixed with 6Kf of common salt to obtain salty seasonings 10 to 10 (hereinafter referred to as powder ①). Using this powder (2), pickled cucumber liquid shown in Table 6 was prepared. This pickle has a moderately salty taste as a liquid, and has a sharp taste.
No bitterness was observed at all.

Table 6 Lightly Pickled Cucumbers: Formulation Example 8 This powder (■) 8i prepared in Example 7 was dissolved in water 2001. 780 yen for salmon fillet for this? Soaked for 1 hour and then grilled to obtain salt-grilled salmon with a deliciously salty taste.

Example 9 Medium-dough bread was manufactured using the formulation shown in Table 7. The obtained food bread has the same color and delicious taste compared to the rice flour (without using this powder ■, and using ri↓salt 02 ~), and has the same taste and taste as the bread's salt. ,,: It was possible to reduce the sodium content without printing.

7. Composition of bread [Effects of the invention] As explained in detail above, the salting agent containing the ash concentrate obtained during sugar production or its processed product and common salt according to the present invention is a food product. It has a remarkable effect in that it makes it possible to impart a salty taste to foods without adding salt to the food.

Claims (1)

[Scope of Claims] 1. A salt flavoring agent characterized by containing an ash concentrate obtained during sugar production or a processed product thereof and common salt. 2. A salt flavoring agent, which is obtained by mixing an ash concentrate obtained during sugar production or a processed product thereof and common salt in a solution and then drying the mixture.