JPH0560897B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a method for producing a coated seasoning stabilized against phosphatase. [Prior art] 5'-ribonucleotides (e.g., sodium 5'-inosinate, sodium 5'-guanylate) are major constituents of umami, along with monosodium glutamate, and are essential for the production of processed foods. It is. However, when phosphatase is present in the food, the 5'-ribonucleotides added to the food are hydrolyzed to ribonucleosides, resulting in a loss of flavor. Conventionally, one known method for overcoming these problems is to coat 5'-ribonucleotides with an oil or fat that is solid at room temperature and dissolves when heated (Japanese Patent Publication No. 1973- No. 3467, Special Publication Showa 42
−1470, Special Publication No. 58-31903, Special Publication No. 62-27783
No., JP-A-58-94366, JP-A-61-177966,
JP-A-61-238335, JP-A-61-238336, JP-A-62-19239, JP-A-62-29956, JP-A-63-
44864 etc.). However, since 5'-ribonucleotides and fats and oils originally have poor affinity and are difficult to get along with, it is technically extremely difficult to uniformly coat particles of 5'-ribonucleotides with fats and oils. It was hot. Therefore, these products not only do not have sufficient resistance to phosphatase, but also
When used in soups, dissolved fats and oils float on the surface of the liquid, spoiling the appearance. As a means to overcome these drawbacks, a method of using a mixture of oil and fat with a surfactant has been proposed (Japanese Patent Application Laid-open Nos. 58-94366 and 61-239860).
No., JP-A-62-215364, JP-A-63-44864, etc.). However, even with the method of using a mixture of oil and surfactant, it is not possible to completely prevent uneven coating, and it is not possible to obtain a product that exhibits sufficient resistance to phosphatase. Ta. Additionally, a method (double coating method) has been proposed in which 5'-ribonucleotides are coated in advance with a surfactant and then coated with oil (double coating method) as a modification of the method of using fats and oils in combination with surfactants. 55-28677). [Problem to be solved by the invention]
For coating 5'-ribonucleotides, a method has been adopted in which a surfactant is dissolved in an organic solvent, and an aqueous solution of 5'-ribonucleotide is added to this solution to precipitate crystals. However, in this coating method, 5′-
It is difficult to crystallize fine particles of ribonucleotides, and it is practically difficult to separate such fine particles from the solution after crystallization.
A large amount of organic solvent is required to crystallize 5'-ribonucleotides, and because the surfactant is dissolved in such a large amount of organic solvent, the amount of surfactant is far greater than the amount required for coating. However, there were problems such as the inability to efficiently coat 5'-nucleotides with a surfactant. [Means for Solving the Problem] As a result of various studies to overcome the drawbacks of the above-mentioned double coating method, the present inventor has developed a solid particulate coating method.
By bringing 5'-ribonucleotides into contact with a liquid surfactant in which the 5'-ribonucleotides are not dissolved, particles of 5'-nucleotides can be uniformly coated with the surfactant; After coating with the active agent and fat, the coated particles are held at a temperature below the melting point of the fat and oil to form a strong coating layer, further improving stability against phosphatase, and after coating with fat and oil, It was discovered that the stability against phosphatase was further improved by melting the oil layer of the coated particles in a dispersed state and then solidifying them again, thereby completing the present invention. That is, the present invention provides solid particulate 5'-
Ribonucleotides and liquid lecithin in which 5'-ribonucleotides are not dissolved are brought into contact at a temperature of 40 to 100°C to coat the 5'-ribonucleotides with lecithin, and then the lecithin obtained is obtained. The present invention relates to a method for producing a coated seasoning, characterized in that the 5'-ribonucleotide coated with a 5'-ribonucleotide is further coated with an oil or fat. The present invention also provides a method for producing a coated seasoning as described above, in which the coated particles are coated with an oil or fat, and then the coated particles are maintained in a dispersed state at a temperature higher than the melting point of the oil or fat to melt the oil layer of the particles. The present invention relates to a method for producing a coated seasoning, which is characterized by maintaining the temperature at a temperature below the melting point of fats and oils and solidifying it again. The present invention will be explained in detail below. The solid particulate 5'-ribonucleotides used in the method of the present invention include 5'-inosinic acid, 5'-guanylic acid, or water-soluble salts thereof (e.g., sodium salt, potassium salt, ammonium salt, lysine salt, etc.). crystalline particles or amorphous particles. In addition to the above-mentioned substances, 5'-ribonucleotides include 5'-cytidylic acid,
5'-ribonucleotides derived from ribonucleic acids such as 5'-uridylic acid, 5'-adenylic acid, and 5'-xanthylic acid, and amino acids such as sodium L-glutamate may be included. These 5'-ribonucleotides may be used alone or in combination of two or more. Furthermore, a mixed crystal of 5'-inosinic acid or its salt and 5'-guanylic acid or its salt or 5'-ribonucleotides and L
- Various mixed crystals such as mixed crystals with amino acids such as glutamic acid may be used. Such 5'-ribonucleotides are used in the method of the present invention after adjusting their moisture content and particle size. The moisture content of 5'-ribonucleotides is preferably 20% by weight or less, preferably about 0 to 10% by weight.
If a material with a moisture content of more than 20% by weight is used as a raw material, a strong coating layer of oils and fats cannot be formed. Therefore, when added to a material containing phosphatase, 5'-ribonucleotides are eluted into water through cracks in the coating layer even at room temperature, and the eluted 5'-ribonucleotides are degraded by phosphatase. The average particle size of 5′-ribonucleotides is 44 μm.
(325 meshes) or less, preferably around 10 μm (for example, about 5 to 20 μm). Further, the shape should preferably be as close to a spherical shape as possible. The average particle size is
If a material exceeding 44μm is used as a raw material,
Spherical core part of coated particle (coated part)
Therefore, it becomes difficult to form a uniform coating layer of oils and fats. The method for preparing 5'-ribonucleotides having the moisture content and particle size as described above is not particularly limited, and any method may be employed. for example,
Amorphous solid particles of 5'-ribonucleotides obtained by spraying or freeze-drying an aqueous solution of 5'-ribonucleotides by a conventional method are optionally pulverized with high-speed rotation using a screen mill, turbo mill, etc. It can be prepared by pulverizing to an average particle size of 44 μm or less using a jet pulverizer such as a jet mill or a circulating jet mill. Also, in the case of crystalline solid particulate 5'-ribonucleotides, 325
It may be made into fine particles by sieving using a sieve with a mesh size or smaller and by using a pulverizer such as a high-speed rotation pulverizer or a jet pulverizer. In the method of the present invention, the solid particulate 5'-ribonucleotides prepared as described above are first coated with a surfactant. The surfactant used in the method of the present invention is not particularly limited as long as it is a liquid that does not dissolve 5'-ribonucleotides and is harmless in terms of food hygiene. Specific examples of such surfactants include fatty acid esters such as monoglycerides, diglycerides, and triglycerides, sorbitan fatty acid esters, and sucrose fatty acid esters with HLB values of 3 to 9.
synthetic surfactants, lecithins such as soybean lecithin, rapeseed lecithin, corn lecithin, egg yolk lecithin, and cottonseed lecithin. Particularly preferred are lecithins. If the surfactant is liquid at room temperature, it may be used as it is; if it is solid or viscous liquid, it is subjected to the method of the present invention in a liquid form suitable for use. Specifically, a solid or viscous liquid surfactant is used in the method of the present invention by appropriately adding a solvent or by heating and melting the surfactant in a liquid state. Any solvent can be used to convert a solid or viscous liquid surfactant into a liquid, as long as it can dissolve the surfactant used and does not dissolve the 5'-ribonucleotides. good. Examples of such solvents include alcohols that vaporize during oil coating, such as ethanol, isopropanol, and n-propanol.
Ethanol is particularly suitable. Coating of the 5'-ribonucleotides with a surfactant can be carried out by bringing the liquid surfactant into contact with the solid particulate 5'-ribonucleotides. Specifically, it is preferable to add solid particulate 5'-ribonucleotides to the liquid surfactant and stir and mix while heating to 40 to 100° C. if necessary. In particular, when lecithins are used as surfactants, it is preferable to bring the lecithins and 5'-ribonucleotides into contact under the above-mentioned temperature conditions. The amount of surfactant to be used is preferably about 0.02 to 0.2 parts by weight, preferably about 0.04 to 0.10 parts by weight, per 1 part by weight of 5'-ribonucleotides. Next, the 5'-ribonucleotides coated with the surfactant obtained as described above are coated with an oil or fat. The fats and oils used in the method of the present invention are normally used for food applications and have a melting point of 50 to 95°C, preferably
Any temperature can be used as long as the temperature is 60 to 90°C. Such oils and fats include animal fats and fats such as hydrogenated beef tallow, hydrogenated fish oil, hydrogenated whale oil, hydrogenated rapeseed oil, hydrogenated soybean oil, hydrogenated peanut oil, hydrogenated castor oil, hydrogenated cottonseed oil, and hydrogenated safflower oil. , vegetable oils and fats such as hydrogenated rice bran oil, and waxes such as candelilla wax, rice wax, carnauba wax, beeswax, and paraffin wax. Such oils and fats may be used alone or in combination with
You may use a mixture of more than one species. The method of coating with oils and fats is not particularly limited, and may be carried out according to a conventional method. For example, the above-mentioned oils and fats are heated to a liquid state, and 5'-ribonucleotides coated with a surfactant are added to the mixture at approximately 60 to 100°C.
Spray granulation method in which the above 5'-nucleotide-containing oil/fat dispersion is dropped into cold water and solidified, coating. Any conventional method can be selected and used as appropriate, such as a coating method using bread. The amount of fats and oils to be used is preferably 1 to 5 parts by weight, preferably around 3 parts by weight, per 1 part by weight of 5'-ribonucleotide. The coated seasoning thus prepared can be heated at a temperature below the melting point of the oil or fat, preferably at 20 to
It is maintained at 50°C for one or more days, preferably two or more days. By holding under such constant temperature conditions, the crystal structure of the oil layer is stabilized and a stronger coating can be formed. This holding step under constant temperature conditions does not need to be carried out as a special step after being coated with oil or fat, and may be carried out, for example, after the coated seasoning of the present invention is packaged in a small box or the like. Further, the period until the product is shipped can be replaced by this holding step under constant temperature conditions. Furthermore, instead of holding under the constant temperature conditions described above, the coated seasoning prepared above may be held in an air stream at a temperature higher than the melting point of the fat or oil to melt the fat layer and then cooled and solidified again, or after the cooling and solidification. , the above-mentioned constant temperature condition may be maintained further in succession. By once melting the fat and oil layer, the 5'-nucleotide particles present on the surface of the coated seasoning prepared by the surface tension of the liquid fat migrate into the interior, creating a more even and uniform coating layer. can be formed. Such heating and cooling solidification in an air stream can be used, for example, to harden fat-coated seasonings from 60 to 60°C.
It was dropped through a heating tower heated to 110℃, and then
This can be carried out by an extremely simple method of placing the sample in a cooling room cooled to ~50°C. The coated seasoning produced by the method of the present invention has a final product particle size of 500 μm or less, preferably 300 μm or less.
100μm range, and the content composition ratio is
The coating of the present invention contains 20 to 30% by weight of 5'-ribonucleotides, 0.4 to 6% by weight of surfactant, 65% by weight or less of fats and oils, and 10% by weight or less of water per 100g, and the water elution rate measured by the method described below is the coating of the present invention. It is preferable to prepare the seasoning so that the concentration is 20% or less immediately after preparation, from the viewpoint of appearance or resistance to phosphatase. The coated seasoning of the present invention is used in industrial food manufacturing and home cooking. It is appropriate to use it before or during the heating process. In other words, if the coated seasoning of the present invention is added to food before or during the heating process, even if phosphatase is present in the food, it will not undergo enzymatic action, and even after phosphatase is inactivated by heating. When the fats and oils coating the food melt, the 5'-ribonucleotides that have a beneficial effect can be stably present in the food. Foods suitable for use with the coated seasoning of the present invention are not particularly limited, but include, for example, seafood paste products such as kamaboko, chikuwa, fish sausage, and violets, processed meat such as sausages, ham, hamburgers, meatballs, and corned beef. Various canned foods such as mackerel boiled in water, mackerel boiled in miso, miso, etc. [Example] Hereinafter, the present invention will be explained in detail by showing Examples and Experimental Examples. Experimental example 1 Mixed crystal of sodium 5'-inosinate and sodium 5'-guanylate (1:1) (hereinafter referred to as IG)
The particles were crushed and sieved using a sieve or jet pulverizer so that the average particle diameters were A to F in Table 1 below. Next, the IG of each particle size was vacuum dried at 80° C. for 8 hours to adjust the water content of the IG to about 4.6% by weight. Each of the above IGs was added to a lecithin solution prepared by dissolving 1 g of soybean lecithin (manufactured by Hounen Oil Co., Ltd.) in 2 ml of ethanol.
Add 25g and mix and stir while heating to 60℃.
IG was coated with lecithin. Next, hydrogenated rapeseed oil (manufactured by Nippon Oil & Fats Co., Ltd., melting point 60)
After heating and dissolving 100 g of lecithin-coated IG and dispersing it uniformly, the temperature was adjusted to 90°C, and a rotating disc spray device (disc diameter 50 mm, rotation speed 3000 rpm) was added. , peripheral speed
The lecithin-coated IG was coated with oil and granulated by spraying into a room at 30°C using a speed of 476 m/min. The resistance of the prepared product to phosphatase was evaluated by measuring the elution rate of 5'-ribonucleotides into water (water elution rate) from the product at room temperature. That is, the lower the water elution rate, the stronger and more uniformly coated with oil and fat, and such products exhibit resistance to phosphatase. The water elution rate was determined by the following formula. Water elution rate (%) = 5′ eluted in water
- Amount of ribonucleotides/Amount of 5'-ribonucleotides in the product x 100 The amount of 5'-ribonucleotides eluted in water is 200 mg of product and 40 ml of water in a 50 ml stoppered test tube.
After shaking at room temperature for 30 minutes at 180 times/min, the mixture was filtered through filter paper (No. 2), and the 5'-ribonucleotide content of the filtrate was measured by HPLC. HPLC
The measurement conditions of the method are as shown below. Measurement conditions Column: YMC AQ312 (manufactured by Yamamura Chemical Co., Ltd.) Column temperature: 20°C Mobile phase: 0 to 25% (V/V) methanol-containing sodium sulfate aqueous solution Pressure: 100 to 150 Kg/cm ² Flow rate: 1.5 ml/min Detector: OD254nm Amount of sample injected: 20μ On the other hand, the content of 5'-ribonucleotides in the product can be determined by adding 200mg of the product to 50ml of chloroform.
After stirring and mixing for a period of time, filtration was performed to obtain an insoluble fraction. This insoluble fraction was washed with 30 ml of chloroform to obtain an insoluble fraction again. To this, 150 ml of 0.1N hydrochloric acid was added.
After stirring and mixing for 30 minutes, the mixture was filtered using filter paper (No. 2), and the content of 5'-ribonucleotides in the filtrate was measured by the HPLC method described above. The results of measuring the water dissolution rate immediately after product preparation were
Shown in the table.

[Table] As is clear from Table 1, the smaller the IG particle size, the lower the water dissolution rate of the product. In particular, when IG particles with a particle size of 44 μm or less were used, the water elution rate immediately after product preparation was lower than 20%, which was sufficiently satisfactory. Experimental Example 2 Product F produced in Experimental Example 1 was divided into 5 groups and subjected to temperature conditions of 5°C, 20°C, 37°C, and 50°C.
Stored for 10 days. During storage, the water elution rate of the product was measured over time to examine the relationship between storage temperature and water elution rate. The results are shown in Table 2.

[Table] As is clear from Table 2, the water elution rate decreased significantly when stored at 0°C or higher for 2 days or more. Experimental Example 3 IG having an average particle size of 10 to 15 μm was sieved and adjusted to have the moisture content shown in Table 3 below. Next, products G to M were prepared using such IG in the same manner as in Experimental Example 1, and the water elution rate of each product immediately after preparation was measured. The results are shown in Table 3.

[Table] As is clear from Table 3, the lower the water content of IG, the lower the water dissolution rate of the product. Experimental Example 4 Next, a lecithin solution prepared by mixing 1 g of lecithin with 0 ml, 0.5 ml, 1.0 ml, 3.0 ml, and 5 ml of ethanol was added to a lecithin solution with an average particle size of 10 to 5 ml.
Products N to R were prepared by adding IG adjusted to 15 μm and water content 5% by weight and operating in the same manner as in Experimental Example 1, immediately after preparation, and after 3 and 6 days of storage when stored at 37 ° C. The water elution rate was measured. The results are shown in Table 4.

[Table] As is clear from Table 4, a product with a lower water elution rate can be prepared by using a lecithin solution prepared by adding 0.5 to 3.0μ of ethanol to 1g of lecithin for IG coating. It became clear. Experimental example 5 Average particle size 30-10μm and moisture content 10.3% by weight
Using the IG of
was created. Next, the outside of a heating tower consisting of a double-walled pipe with an inner diameter of 25 cm and a length of 350 cm was heated using pressurized steam to maintain the temperature inside the tower at 100 to 105°C.
Next, a portion of the product S was dropped from the top of the heating tower at a rate of 30g per minute to dissolve the fats and oils in the product, followed by a cooling tower (length 350cm) connected to the heating tower and maintained at 35°C. was passed through and solidified again.
The water elution rates of Product T and Product S thus prepared were measured immediately after preparation and when they were kept at 37°C for 1 to 5 days. The results are shown in Table 5.

〔Effect of the invention〕

The method of the present invention involves contacting solid particulate 5'-ribonucleotides with a liquid surfactant that does not dissolve the 5'-ribonucleotides, thereby coating the 5'-ribonucleotides with the surfactant. This is a method of further coating the material with an oil or fat, and by adopting such a method, it is possible to uniformly coat the fine particles of 5'-ribonucleotides with the surfactant and the oil. It is extremely easy to operate and only requires a small amount of use.
It has excellent effects such as being suitable for industrial production. Furthermore, by maintaining the coated seasoning prepared by the method of the present invention at a temperature below the melting point of the fat or oil, the coating becomes stronger. Therefore, even when the coated seasoning of the present invention is added to a substance containing phosphatase, the 5'-ribonucleotides are difficult to elute into water, so the 5'-ribonucleotides are not degraded by the phosphatase. The risk of losing flavor is extremely small. Furthermore, by melting the oil layer of the coated seasoning of the present invention again and then solidifying it, the 5'-ribonucleotide particles present on the surface of the oil layer migrate into the interior due to the surface tension of the oil and fat. Therefore, decomposition of 5'-ribonucleotides by phosphatase can be further prevented. Therefore, the coated seasoning prepared by the method of the present invention has an extremely lower risk of 5'-ribonucleotides being degraded by phosphatase and losing flavoring flavor than those obtained by conventional coating methods. . Further, since a surfactant is used in combination, the coated seasoning of the present invention also has the effect of not forming an oil film even when used in soups. If such a coated seasoning is mixed and added before the heating process in the food manufacturing process, even if phosphatase is present in the food, it will not be affected by the enzymatic action, and the coating will not occur after the phosphatase is inactivated by heating. When the fat and oil layer is melted, 5'-ribonucleotides with flavor can be stably present in foods.

Claims (1)

[Claims] 1. Solid particulate 5'-ribonucleotides with an average particle diameter of 44 μm or less and a water content of 20% by weight or less, and liquid lecithin in which the 5'-ribonucleotides are not dissolved. After coating 5′-ribonucleotides with lecithins by contacting them under a temperature condition of 40 to 100°C, the 5′-ribonucleotides coated with the obtained lecithins are
A method for producing a coated seasoning, which comprises further coating ribonucleotides with an oil or fat. 2. The method for producing a coated seasoning according to claim 1, wherein the liquid lecithin in which the 25'-ribonucleotides are not dissolved is obtained by dissolving lecithin in alcohol. 3. In the method for producing a coated seasoning according to claim 1, after coating with an oil or fat, the coated particles are maintained in a dispersed state at a temperature equal to or higher than the melting point of the oil or fat to melt the oil layer of the particles, and then the coated particles are coated with an oil or fat. A method for producing a coated seasoning, which comprises holding the seasoning at a temperature below the melting point of the seasoning and solidifying it again.