JPH05344861A - Salty seasoning having antimicrobial and insect-proofing effect and its production - Google Patents

Abstract

PURPOSE:To provide a new salty seasoning having decreased amount of sodium chloride to enable the preparation of a restricted sodium diet and giving a food having prolonged corrosion-free period and excellent insect-proofing performance. CONSTITUTION:This salty seasoning can be prepared by uniformly mixing or coating sodium chloride with hinokitiol. The amount of hinokitiol is 0.01-0.3 pts. based on 100 pts. of sodium chloride. It can be produced e.g. by finely pulverizing sodium chloride and spraying a dilute aqueous solution of hinokitiol to impregnate the solution in the powder or by slowly dropping a dilute aqueous solution of hinokitiol to sodium chloride under stirring and drying the mixture at a low temperature.

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 only a single sodium chloride product, but is also generally referred to as "salt" and includes sodium chloride-based seasonings containing other ingredients. In the present specification, the terms "%" and "parts" mean "wt%" 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 adding various flavors. In addition, for other purposes, it is widely used as a long-term preservative for salted products such as pickles, and is indispensable in the food field. However,
Salt has become one of the leading causes of death today when overdose has occurred in recent years.
It has a particularly strong causal relationship with high blood pressure that leads to cerebral hemorrhage, which is a health problem. Therefore, salt-reducing seasonings, low-sodium salts, etc. are required to reduce daily salt intake.

[0003] In response to such demands, complex or mixed seasoned salt for many salt reductions, such as salt reduced salt in which potassium chloride is used to reduce the sodium content, has been developed and put on the market at present. Regarding such a salt-reducing seasoning, JP-A-58-73143 discloses a low-sodium seasoning in which sodium chloride, potassium chloride and powdered bitter juice are mixed. Further, Japanese Patent Application No. 59-154958 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 the taste thereof, and are not seasonings that add antimicrobial and insect repellent effects.

That is, if the salt used for the purpose of preservation is reduced in salt, its preserving ability is lowered. As a result, it is necessary to use other preservatives in combination, refrigerate, or use both together, and especially in the case of refrigeration, significant costs, including the transfer method and management system at the distribution stage, etc. Leads to up.

[0005]

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

[0006]

Means for Solving the Problems The present inventor has reduced the salt content which has long been used for seasoning and salting-added long-term inventory purposes without impairing the salty taste and taste peculiar to salt due to health problems. However, as a result of intensive research to develop a sodium chloride-based salty seasoning having a safe and preserving effect, it was found that the purpose can be achieved when a specific amount of hinokitiol is mixed with sodium chloride. Completed the invention.

That is, the present invention relates to the following salty seasoning and a method for producing the same. Sodium chloride 100 parts and hinokitiol 0.01-
A salty seasoning consisting of 0.3 parts. Hinokitiol 0.01 to 100 parts of sodium chloride
A method for producing a salty seasoning, which comprises adding 0.3 part of the mixture and mixing the mixture uniformly. A complex salty seasoning containing sodium chloride as a main component, wherein hinokitiol 0.10 parts per 100 parts sodium chloride.
Complex salty seasoning containing 01-0.3 parts. 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 the mixture is uniformly mixed. Production method.

The raw material of the salty seasoning may be sodium chloride alone, or sodium chloride containing potassium chloride, bittern (composed of magnesium chloride, calcium chloride, etc.), glutamine soda, minerals and the like. The particle size is not particularly limited, but is 50 to 500.
It is preferably about μm.

The safety of hinokitiol added to sodium chloride has been confirmed. It is also included in the list of food additives other than chemically synthesized products, and its effect has been proven especially as a storage amount. However, since hinokitiol has a high sublimability, it has a characteristic odor.
The optimum content of hinokitiol in the salty seasoning of the present invention was examined so that the odor of hinokitiol does not affect the salty seasoning. When hinokitiol was mixed at an arbitrary concentration in an aqueous solution of sodium chloride as a main component, it was possible to produce a hinokitiol content up to 10% with respect to sodium chloride. However, since there are commercial problems such as appearance and odor, the amount of hinokitiol with respect to sodium chloride is preferably 0.01% to 0.3%. That is, when the hinokitiol content with respect to sodium chloride exceeded 0.3%, the odor of hinokitiol became strongly felt, and the quality as a salty seasoning deteriorated. On the other hand, the hinokitiol content is 0.0
If it is less than 1%, the antimicrobial and insect repellent effects are not sufficiently obtained, and the desired effects are not exhibited.

Examples of the method for producing the salty seasoning of the present invention include the following methods. (A) A method in which sodium chloride is finely pulverized, and a dilute aqueous solution of hinokitiol is sprayed and impregnated. (B) A dilute aqueous solution of hinokitiol is gradually added dropwise to sodium chloride, and the mixture is stirred and mixed, followed by low-temperature drying to produce a product (c). A method in which a dissolved aqueous solution of all components is dried by a spray dryer and powdered (d) A method in which all components are freeze-dried However, the production methods (c) and (d) are high in production cost and poor in economic efficiency. As the method for producing the 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 in which sodium chloride and hinokitiol are mixed, or in a state in which hinokitiol is adsorbed or coated on sodium chloride. As described above, by making hinokitiol and sodium chloride into a single product, various ease of use and effectiveness can be expected. Further, by impregnating salt particles with hinokitiol, 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, in which the antimicrobial and biochemical properties (insect repellent) of hinokitiol are newly added to the salt that has been used as a food seasoning in Japan since ancient times, is a very useful product. is there.

[0012]

INDUSTRIAL APPLICABILITY The salty seasoning of the present invention is a new type of salty seasoning having saltiness and antibacterial and insect repellent properties for food for storage. The characteristics of this product are shown below. 1. Since the salty seasoning of the present invention has both antibacterial and insecticidal properties in addition to salty taste, it is possible to remarkably extend the period for preventing corrosion of food while adding salty taste. 2. The salty seasoning of the present invention can reduce the amount of sodium chloride added for food storage due to its good storage capacity, and can take measures to reduce salt. 3. Products obtained by mixing potassium chloride, powdered bitter juice, etc. in salt are often bitten by the peculiar bitter taste of potassium and the like, and are often pointed out to have a decreased taste. However, since this product contains a small amount of hinokitiol, the basic taste is almost the same as sodium chloride alone, and there is no difference in taste with salt as seasoning. 4. Since hinokitiol has an insect-repellent property as a biological property, it is extremely hygienic without the invasion of small insects such as fish and shellfish and pickles during the sun-drying process. 5. The salty seasoning of the present invention, due to its good storage capacity,
It has the advantage of facilitating the handling of food, and can be applied in a wide variety of fields in the food processing field. 6. By adhering hinokitiol to the salt particles, a trace amount of components are uniformly added, and at the same time, the sublimability of hinokitiol is suppressed, and the effect of hinokitiol is stabilized in combination with the permeability of sodium chloride. Sex is recognized.

As described above, the salty seasoning of the present invention has many advantages in terms of use as a salty seasoning and, at the same time, the method of use and the effect of use of this product due to the addition of preservability. Is expected.

[0014]

EXAMPLES The following examples are given to further clarify the features of the present invention, but the present invention is not limited thereto.

[Production Method 1] 500 kg of sodium chloride produced by purifying commercially available salt was added to a bitter aqueous solution (MgC) for the purpose of strengthening magnesium chloride and calcium chloride.
l ₂ about 20%, added 35kg of an aqueous solution) containing CaCl ₂ to about 10%, was obtained when stirring the homogeneous mixture. Further, this mixture was heated to about 120 ° C. with stirring, and after 1 hour, a slightly fluid mixture was obtained. 300 kg of this salt was weighed in a precision stirring mixer, and 10 kg of an aqueous solution containing 1.0% hinokitiol was sprayed through a nozzle to stir and mix to uniformly impregnate the salt with hinokitiol.
Ultrasonic extraction of the obtained mixture with methanol and measurement of hinokitiol confirmed that a salty seasoning containing 324.0 ppm of hinokitiol was obtained.

[Manufacturing Method 2] 300 kg of finely divided salt prepared by pulverizing the refined salt into an average particle size of about 100 μm was weighed in a precision stirring mixer. Next, 30 kg of an aqueous solution containing 1.0% of the hinokitiol component was gradually spray-added to the fine salt in the stirring mixer, and the fine salt was mixed with stirring. After the spraying was completed, the mixture was further stirred for 1 hour, and the obtained mixture with excessive water content was blown and dried at about 50 ° C. Ultrasonic extraction of the resulting mixture with methanol and measurement of hinokitiol confirmed that a salty seasoning containing 995.9 ppm of hinokitiol was obtained.

[Application Example] 1. Fish paste product preservative test Minced meat pieces obtained by removing bones from white fish of sea fish were kneaded (hereinafter referred to as fish pickles) 150 g each into 3 groups, which were designated as A, B and C. A was a non-addition as a control of the fish pickle only. To B, 5% of salt was added and kneaded sufficiently. C is the salt according to the present invention (Example 1 product) 5
%, And kneaded well. At this time, the concentration of hinokitiol in the fish pickpocket was 14.8 ppm. Sample A,
Each of B and C was placed in a polyethylene container with a lid and stored at room temperature (20 to 25 ° C.), and the color, odor and general viable cell count were measured over time. The results are shown in Table 1.

[0018]

[Table 1]

2. Noodles antiseptic test 2 kg of commercially available flour, 440 g of the two aqueous solutions described below
And kneaded well with each other to form a udon-like mixture and designated as D and E. For D, a solution prepared by adding 66 g of salt to 440 g of water and dissolving was used. As E, a solution was used in which 66 g of salt according to the present invention (Example 1 product) was added to 440 g of water and dissolved. The hinokitiol concentration in the udon at this time is 2
It was 1.8 ppm. The samples D and E were placed in a polyethylene container with a lid and stored at room temperature (20 to 25 ° C.), and the color, smell and general viable cell count were measured with time.
The results are shown in Table 2.

[0020]

[Table 2]

3. Pickled antiseptic test 30 kg of Ome from Kishu was placed in 3 polyethylene containers, 10 kg each, and designated as F, G and H. F is usually 1 salt
5% was added. To G, 20% of normal salt was added. For H, salt according to the present invention (Example 1 product) and normal salt are 1: 9
15% of the mixture mixed in the proportion of was added. At this time, the concentration of hinokitiol in Ome was 4.68 ppm. The samples F, G, and H were placed with appropriate weights and immersed at room temperature for 1 month. The results after 1 month are shown in Table 3.

[0022]

[Table 3]

As described above, in the antiseptic test of fish paste, noodles and pickles in the application examples, by adding the salty seasoning of the present invention containing hinokitiol, the antiseptic effect of effectively inhibiting the growth of bacteria can be obtained. Became clear. It is also clear that salt reduction can be achieved by using the salty seasoning of the present invention in a food which has been conventionally sterilized by increasing the salt concentration.

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

 ─────────────────────────────────────────────────── --- Continuation of the front page (72) Inventor Hisao Mukai 83-10 Maruyama, Myojin, Seto-cho, Naruto City, Tokushima Prefecture (72) Inventor Tatetaro Fukasawa 3-1-1-510 Namiki, Tokorozawa City, Saitama Prefecture (72) Invention Shigeru Tada 20-8, West, Kuwajima character, Naraya-cho, Naruto City, Tokushima Prefecture

Claims (4)

[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, which comprises adding 0.01 to 0.3 part of hinokitiol to 100 parts of sodium chloride and mixing them uniformly. 3. A complex salty seasoning containing sodium chloride as a main component, which comprises 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 complex salty seasoning.