JPH06169721A - Fine-powder edible salt and its production - Google Patents

Abstract

PURPOSE:To prepare an edible salt having a high brine content, exhibiting a small particle diameter and improved in taste. CONSTITUTION:In salt manufacture from sea water, a prescribed amount of an anticoagulant is further added to brine prepared by concentrating sea water or to a mother liquor prepared by concentrating the brine, precipitating salt crystals and subsequently separating the salt crystals and the resultant mixture is spray-dried. Thus, the edible salt can be produced.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fine edible salt and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, there has been an increasing demand for edible salt containing "nigari" in accordance with consumers' health and natural consciousness. The bittern is a liquid substance containing a large amount of magnesium (MgCl ₂ etc.), calcium (CaCl ₂ etc.), potassium (KCl ₂ etc.), which is separated as a by-product during salt production from seawater, a dried product thereof, or It is prepared by artificially blending these components. Salts with a high content of such bittern are purified salts, NaCl, etc.
"Softer and mellow taste" compared to high-purity salt
It is said that the consumers have a preference in terms of taste.

Conventionally, edible salts with a high content of bittern manufactured in Japan include, for example, normal salt and household salt which are sold as proprietary salts. Normal salt means that salt water obtained by concentrating seawater is boiled down to crystallize salt crystals, the bittern component (mother liquor) is once separated, and then the resulting salt crystals are added with bittern solution and centrifuged. It is separated. Home salt is a salt prepared by adding a bittern liquid to normal salt and then refining it. In addition to the above, there are several kinds of edible salts having a high bittern content, which are sold as special salts and special salts, and the types thereof tend to increase in response to increasing demand.

On the other hand, in the case of edible salt, even if the concentration (composition) of the constituents is the same, the "sweetness and umami" increase as the particle size becomes smaller, the tongue feel becomes better, and the adhesiveness to the target food is further improved. It is known that the solubility in water and the uniformity of addition, that is, the unevenness of concentration when sprinkled on a target food, the uniformity of adhesion, and the like are improved. Therefore, even in the above-mentioned edible salt having a high content of bittern, it is desired that the particle size be about 100 μm or less, preferably about 30 μm or less.

However, the conventional edible salt having a high bittern content tends to have a relatively large particle size and a high water content. For example, normal salt has a particle size of about 400 μm, Na
The purity of Cl is about 95 to 98%, the water content is about 1.5%, and the bittern content is about 0.7%.
m, NaCl purity about 95-97%, water content about 2-3.5
%, And the bittern content is about 1 to 2%, the surfaces of the powders are always in a wet state, the fluidity is poor, and the powder is apt to congeal. As a result, edible salt with a high bittern content is dried fish,
No problem when used under conditions of high water content such as soup stock or cooking, but when used under relatively dry conditions such as salted salt, table salt, salad, edamame, potato chips, steak, etc. There is a problem in practical use, such as a lump.

In response to the above points, a new method for obtaining an edible salt having a high bittern content has been tried. For example, a method has been proposed in which brackish water is heated using a flat kettle and completely boiled without separating the bittern component during the process to evaporate the water content and crystallize a salt having a high bittern content. However, while the salt obtained by this method has a high bittern content, it has a particle size of more than about 400 μm and a very wide distribution width, and is not sufficiently atomized. In addition, a method has been proposed in which a salt having a high bittern content, which has been obtained to such a flat surface, is atomized using a pulverizer. However, according to this method, since the salt obtained up to the level has a high hygroscopicity, it is difficult to pulverize it, and salt crystals having a desired particle size cannot be obtained. In addition, special equipment and operating conditions are required in the salt-making process, which complicates the work.

[0007]

The present invention has been made in view of the above problems and has a high bittern content, a "soft and mellow taste", a small particle size, and "sweetness and taste". The object of the present invention is to provide an edible salt having an improved taste, a good texture on the tongue, and improved adhesion, solubility, and uniformity of addition when used for foods, and a method for producing the same.

[0008]

Means and Actions for Solving the Problems The edible salt of the present invention is salted from seawater, and the salted water obtained by concentrating the seawater, or the salted water is concentrated to crystallize salt crystals and then separated. It is a fine edible salt obtained by spray-drying the obtained mother liquor.

On the other hand, the method for producing an edible salt of the present invention comprises the steps of concentrating seawater to obtain brackish water, concentrating the brackish water to crystallize salt crystals, and separating the mother liquor,
Spray drying the brackish water or the mother liquor.

The edible salt and the method for producing the same according to the present invention is an application of the salt producing method using seawater as a raw material, which is adopted in Japan.

More specifically, first, seawater having a NaCl concentration of about 3% is concentrated by an ion exchange membrane method to obtain a concentrated solution having a NaCl concentration of about 18%, that is, brackish water (collecting step). In addition to NaCl, CaCl ₂ ,
Components such as MgCl ₂ and KCl are contained in high concentration. The composition varies depending on the type of ion exchange membrane, season, etc., but for example, in 1 liter of brine,
NaCl 185 g, CaCl ₂ 3 g, MgCl ₂ 7 g,
The composition may include 7 g of KCl.

Subsequently, the brine is further boiled and concentrated to crystallize a salt crystal consisting essentially of NaCl (a step of sieving), and a mother liquor, that is, a supernatant after crystallizing the salt crystal is separated. Then, the salted water or the mother liquor is brought into direct contact with an appropriate heating gas and spray-dried to obtain the particulate edible salt of the present invention.

As described above, the edible salt of the present invention is obtained by directly drying brackish water or mother liquor which is an intermediate product in the conventional salt production from seawater. These brackish water and mother liquor contain N, which is the main component of salt.
In addition to aCl, it is rich in bittern consisting of MgCl ₂ . Therefore, the edible salt contains a large amount of bittern compared to salt or the like, which removes the bittern component at the manufacturing stage.

Further, since the edible salt of the present invention employs spray drying when drying brackish water or mother liquor in the above-mentioned production stage, salt, normal salt, household salt crystallized by concentrating brackish water is used. It is a salt in the form of fine particles with a very small particle size compared to the above.

As described above, the edible salt of the present invention is characteristic in that it is a fine-grained edible salt having a high bittern content.
It has a taste such as "soft and mellow taste" and exhibits excellent fluidity, and in practical use, caking is reduced under high humidity conditions.

On the other hand, according to the method for producing an edible salt of the present invention, in addition to the fine salt-like edible salt having a high bitterness content as described above, particularly in conventional salt production such as brine or mother liquor. The fact that the edible salt is directly obtained from the intermediate product simplifies the salt making process in general.

In the present invention, brackish water or mother liquor is further supplemented with an anti-caking agent, preferably about 0.1 to 2% based on the total weight of the solid component, ie, the salt component and bittern dissolved in the brackish water or mother liquor. By adding and mixing, it is possible to reduce the solidification of the fine edible salt. Anti-caking agents that can be used here include, for example, finely divided silicon dioxide,
Examples thereof include basic magnesium carbonate, disodium phosphate, magnesium oxide, calcium carbonate and the like.

In addition, in the present invention, the salt crystals crystallized in the above-mentioned harvesting step are redissolved in water, and a predetermined amount of bittern is added to this solution and mixed to adjust the concentration, and further, if necessary, solidified. A fine grain edible salt having a high bittern content can be obtained by spray-drying after adding and mixing the anti-caking agent. Here, the amount of bittern added is preferably about 0.1 to 10% with respect to the weight of the salt crystals. If the added amount is less than 0.1%, the added effect of bittern may not be manifested clearly, while if it exceeds 10%, in the obtained edible salt, for example, bitterness, astringency, aftertaste etc. May become stronger and adversely affect the taste.

The fine edible salt obtained by using the brackish water, the mother liquor, and the salt crystal solution crystallized in the canning step is heat treated at a predetermined temperature, preferably about 150 to 300 ° C. Flowability and storability can be further enhanced.

[0020]

EXAMPLES The present invention will be described in more detail below with reference to examples.

Example 1 Production of Spray-Dried Salt from Ionic Brine Ion brine obtained by concentrating seawater by the ion exchange membrane method in the conventional salt making method (process by Japan Tobacco Inc. test equipment) 5 liters of a temperature of 21.6 ° C. and a specific gravity of 1.13) were collected in a plastic container, and a spray dryer (C-8 type: manufactured by Okawara Seisakusho Co., Ltd.) was used to supply a liquid of 20 ml / min and the number of rotations of the blade. Three
Spray drying was carried out under the conditions of 0000 rpm and a drying temperature of 250 ° C. to obtain about 800 g of bittern-containing fine salt (designated as sample A).

When the salt composition of the sample A was analyzed, NaCl 91.5%, CaSO ₄ 0.2%, CaC
l ₂ 1.51%, MgCl ₂ 3.33%, KCl 3.4
It was 1% and water content was 0.01% or less. When the particle size of the salt particles was measured with an electron microscope, it was about 3 to 5 μm.

This sample A was placed in a glass bottle for table salt and a glass bottle for table salt containing a silica gel desiccant, respectively.
Each g was packed and stored.

Comparative Example 1 About 1 kg of a purified salt, which is a proprietary salt, was dissolved in about 4 kg of distilled water, and this solution was spray-dried under the same conditions as above to obtain a fine salt (designated as sample S).

Analysis of sample A for salt composition revealed that it contained 99.97% NaCl, 0.1% K, Ca and M.
The value was 0.01% or less. When the particle size of the salt particles was measured with an electron microscope, it was in the range of about 2 to 5 μm.

This sample S is placed in a glass bottle for table salt and a glass bottle for table salt containing a silica gel desiccant, respectively.
Each g was packed and stored.

Example 2: Production of spray-dried salt from ionic brackish water to which an anti-caking agent was added. 5 liters of ionic brackish water used in Example 1 was collected in a container and used as an anti-caking agent as a food additive fine-grained dioxide. 3 g of silicon (trade name Aerosil: manufactured by Nippon Aerosil Co., Ltd.) was added. Subsequently, while uniformly stirring the system with a stirrer, spray drying was performed according to the same method and conditions as in Example 1 to obtain bittern-containing fine salt (designated as sample B).

Analysis of the salt composition of Sample B revealed that it was substantially the same as Sample A, except that it contained about 0.36% of finely divided silicon dioxide. When the particle size of the salt particles was measured with an electron microscope, it was in the range of about 2 to 5 μm.

On the other hand, the amount of fine silicon dioxide added was 8.6.
A bittern-containing fine salt (designated as sample C) was obtained in the same manner as above except that the amount was g. When the salt composition of sample C was analyzed, it was substantially the same as sample A, except that the content of fine silicon dioxide was about 1%.
When the particle size of the salt particles was measured by an electron microscope, it was in the range of about 2 to 5 μm.

The samples B and C were stored in glass bottles for table salt.

Example 3: Preparation of heat-treated finely divided salt Samples A, B and C obtained in Examples 1 and 2 were each 1
After taking 00 g and spreading it in a petri dish, it was treated for about 10 minutes in a dryer previously held at 220 ° C. to obtain heat-treated fine salt (samples AT, BT, CT).

Incidentally, these samples AT, BT, and CT
Was cooled to 80 ° C. and then stored in a glass bottle for table salt.

Example 4: Production of fine-grained salt with adjusted amount of components Salt obtained by a conventional salt-making method (process by test equipment of Japan Tobacco Inc.) (salt composition NaCl 99.5)
%, CaSO ₄ 0.04%, CaCl ₂ 0.05%, M
gCl ₂ 0.08%, KCl 0.23%, water content 0.10.
%) 1 kg was dissolved in 4 liters of tap water, and then an intermediate product of the method, bittern liquid (40 ° C., specific gravity 1.273, salt composition NaCl 5.88%, CaSO ₄
0.06%, CaCl ₂ 5.08%, MgCl ₂ 14.
57 g, KCl 7.42%, water content 67%) 100 g was added and mixed. This mixed solution was spray-dried according to the same method and conditions as in Example 1 to give a bittern-containing fine salt (Sample D).
About 1 kg was obtained.

Analysis of the salt composition of Sample D revealed that it contained 97.0% NaCl, 0.04% CaSO ₄ , and Ca.
Cl ₂ 0.54%, MgCl ₂ 1.49%, KCl 0.
The water content was 94% and the water content was 0.01% or less. Moreover, when the particle size of the salt particles was measured with an electron microscope, it was about 2 to 5 μm.
was in the m range.

Comparative Example 2: Production of pulverized fine-grained salt Normal salt, which is one of the proprietary salts, was dried at 110 ° C. for 4 hours, cooled to room temperature under an environment of humidity 50% RH or less, and then sample mill (KII- 1 type: Fuji Paudal Co., Ltd.) was used to obtain a finely ground salt (sample T1). The shape of the salt particles of this sample T1 was observed with an electron microscope, and it was found to be indefinite sharp shards and the particle size was about 50 μm.
It was m.

The salt composition of this sample T1 is NaCl
97.74%, CaSO ₄ 0.01%, CaCl ₂ 0.
The content was 15%, MgCl ₂ 0.35%, KCl 0.40%, and water content 1.25%.

Various physical properties of the fine salt samples obtained in the above examples were evaluated as follows. (1) Fluidity evaluation The above samples (excluding samples D and T1), household salt,
For the normal salt, the bulk density, repose angle, spatula angle, and homogeneity of the particles were measured, and the fluidity index was calculated from these values to compare and evaluate the fluidity. Each value was measured using a powder tester (manufactured by Hosokawa Micron Co., Ltd.) under constant temperature and humidity conditions (temperature 25 ° C., humidity 50% RH).
I went there.

The results are shown in Table 1 below. The higher the value of the fluidity index, the better the fluidity of the fine salt.

[0039]

[Table 1] From the results in Table 1, it is understood that the fine salt having a high bittern content obtained after spray drying has excellent fluidity as compared with domestic salt and normal salt. Further, a sample S obtained by spray drying using a purified salt with high NaCl purity and adding no bittern
Has low water content but poor liquidity.

(2) Evaluation of progress of caking during storage Each of the above samples (excluding sample T1) was sealed in 10 glass bottles for table salt, 50 g each. Subsequently, these glass bottles were placed in a thermo-hygrostat, the humidity was kept at 60% RH, and the temperature was alternately cycled at 20 ° C. for 12 hours and 30 ° C. for 12 hours to consolidate each sample in such a storage state. Was observed. Judgment of the progress of consolidation was made on the basis of four criteria: a free-flowing state, a state in which fine agglomerates were formed, a state in which a little larger agglomerates were formed, and a state in which they were completely solidified.

The results are shown in Table 2 below.

[0042]

[Table 2] The results shown in Table 2 indicate that the finer salt having a high bitterness content and the finer salt having a higher content of the anti-caking agent (particularly, sample C) show that the progress of the caking is slow and the good state with few agglomerates is maintained. It is understood that there is. Further, in the case of heat-treated fine salt, the progress of solidification is slightly delayed.

(3) Evaluation of taste By the sensory test of a plurality of panels, the samples A, B, A
Regarding the taste of T, D, S, T1, and normal salt, respectively,
The evaluation was performed in a raw state, a state of sprinkling with french fries, and a state of sprinkling with lettuce.

The number of panels for the taste sensory test was 14 (gender composition: 8 girls, 6 boys, age composition: 23 to 48 years old). The taste evaluation items are umami, mellowness, sweetness,
There are five items: sickness and aftertaste. For each of these items, the best condition was judged by +2 points, and the worst condition was -2 points, and judged by a 5-point method with 1-point intervals, and the average score of all panel evaluation points was taken as the taste level of the material. .

The evaluation of each state will be described in detail below.

3-a: Taste in a raw state Approximately 0.5 g of each sample was picked up on the palm, and tasted little by little with the tip of the tongue. One sample was first tasted, the sample after the taste was not swallowed, the mouth was thoroughly rinsed with tap water, followed by a 10-minute break, and then the same sample was again tasted. The average value of the scores in these two taste tests was used as the taste evaluation value in the sample.

The results are shown in Table 3 below.

[0048]

[Table 3] The results of Table 3 show that in the overall taste, Sample D, Sample A,
The order of Sample B was good. Also, sample A and sample A
Comparing the results of T, it can be seen that the heat treatment reduces the dullness, but the overall taste is slightly reduced.

Regarding the texture of each sample in the evaluation, most panels evaluated that the average salt had a mellow feeling, the sample T1 had a slightly rough feeling, and other samples, that is, fine salt obtained through spray drying. Then, it was that there was no particle feeling at all and it was a smooth feeling.

3-b: Taste in a state of sprinkling on french fries Peeled potatoes (baroness) were peeled, and a cut stick having a section of about 7 mm square and a length of about 50 mm was immersed in tap water for about 2 hours, It was pulled up, wiped with a cloth and dried a little. The stick was fried in corn oil, and after it became soft, it was pulled out of the oil and cooled on a wire mesh for about 20 minutes. Several fried potato sticks obtained were placed on a plate, an appropriate amount of the above sample salt was added, and the taste was evaluated to evaluate the taste.

The results are shown in Table 4 below.

[0052]

[Table 4] From the results in Table 4, it can be seen that the finely divided salt having a high bitterness content exhibits a good taste even when used in french fries. In particular, the fine salt that has been subjected to the heat treatment improves the overall taste. In addition, the taste of normal salt is the worst, and it is presumed that this is because the grain size is large and has a rough texture.

3-c: Taste of sprinkled on fresh lettuce After washing the fresh lettuce with water, it was cut into about 20 mm squares and lightly wiped with a cloth. The lettuce pieces were sprinkled with an appropriate amount of the sample salt, and the taste was evaluated to evaluate the taste.

The results are shown in Table 5 below.

[0055]

[Table 5] From the results in Table 5, it can be seen that the finely divided salt having a high bittern content has a good taste even when used in raw lettuce. Further, although the average taste of normal salt is the worst, it is presumed that it is due to the tongue-like texture having a large grain size, as in the case of the above-mentioned fried potato.

[0056]

As described in detail above, according to the present invention,
It has a high bitterness content, a "soft and mellow taste", a small particle size, an increased "sweetness and taste", a good tongue feel, and good adhesiveness when used on food,
Provided are a fine edible salt having improved solubility and uniformity of addition, and a method for producing the same. In particular, the fine edible salt of the present invention can be applied to various foods regardless of the environment such as temperature and humidity, and its industrial value is extremely large.

Claims (9)

[Claims] 1. Fine salt obtained by spray-drying salt water produced from seawater by spray-drying salt water obtained by concentrating seawater, or mother liquor separated after concentrating the salt water to crystallize salt crystals. Edible salt. 2. The fine edible salt according to claim 1, wherein the brackish water and the mother liquor are spray-dried in a state where a predetermined amount of an anti-caking agent is further added and mixed. 3. In salt production from seawater, salt water obtained by concentrating seawater is further concentrated to crystallize salt crystals, and a predetermined amount of bittern is added to a solution in which the salt crystals are redissolved in water. Fine-grained edible salt obtained by spray-drying after adding and mixing to adjust the concentration. 4. A solution in which the salt crystals are redissolved in water,
4. The fine edible salt according to claim 3, wherein a predetermined amount of bittern is added and mixed to adjust the concentration, and then spray-dried in a state where an anti-caking agent is added and mixed. 5. A heat-treated fine edible salt obtained by heat-treating the edible salt according to any one of claims 1 to 4. 6. A method comprising the steps of obtaining brine by concentrating seawater, concentrating the brine to crystallize salt crystals to separate a mother liquor, and spray drying the brine or the mother liquor. A method for producing a fine edible salt. 7. The method for producing a fine edible salt according to claim 6, wherein the brackish water and the mother liquor are spray-dried in a state where a predetermined amount of anticaking agent is further added and mixed. 8. A step of obtaining brackish water by concentrating seawater; a step of concentrating the brackish water to crystallize salt crystals to separate a mother liquor; a step of redissolving the salt crystals in water; A method for producing a fine edible salt, comprising: a step of adding and mixing a predetermined amount of bittern to a solution of crystals to adjust the concentration; and a step of spray-drying the solution after the concentration adjustment. 9. A solution in which the salt crystals are redissolved in water,
9. The method for producing a fine edible salt according to claim 8, wherein after adding and mixing bittern to adjust the concentration, spray drying is performed in the state where a predetermined amount of anticaking agent is added and mixed.