JPH06303937A - Granular seasoning and its production - Google Patents

Abstract

PURPOSE:To readily produce a granular seasoning excellent in quality in single apparatus without requiring a drying process according to the wet granulation method. CONSTITUTION:There is provided a method for producing a granular seasoning by blending a seasoning granule with an edible hydrate or by admixing a suitable amount of water with a powdery seasoning material, granulating it and subsequently adding an anhydrous edible hydrate so as to fix water as water of crystallization. Processes from mixing of raw materials to granulation can be carried out in the same apparatus and a drying process is unnecessary. The objective granular seasoning excellent in flavor and quality, therefore, can readily be produced at a low cost according to the wet granulation method.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a granular seasoning and a method for producing the same. More specifically, the present invention is a method of drying a granular seasoning produced by a wet granulation method by adding an edible hydrate in an anhydrous state to a wet granule to immobilize water as crystallization water. The present invention relates to a granular seasoning and a method for producing the same, which does not require a step, simplifies the step, and can avoid a decrease or change in flavor derived from a drying step.

[0002]

2. Description of the Related Art A general method for granulating seasonings is a wet method in which water or steam is added to a powder seasoning material to wet the powder particles and to agglomerate the individual particles to increase the shape. There are a granulation method and a dry granulation method in which powder particles are simply aggregated by physical pressure.

The wet granulation method includes many granulation methods such as stirring granulation, tumbling granulation, fluidized granulation, air flow granulation, spray drying granulation and extrusion granulation. After adding water to the powdery seasoning material and granulating, it is necessary to remove the water in the granulated product, and as a result, a step of drying the granulated product is required. For example, JP-A-55-15715 discloses a granular seasoning by wet granulation as a composite seasoning, but requires drying by fluidized drying.
However, usually, in the drying step in wet granulation, the moisture is evaporated by blowing air or reduced pressure while heating, so that the aroma component that constitutes the flavor component in the seasoning composition is accompanied by the evaporation of the moisture from the granulated product. Is volatilized and the flavor is deteriorated or changed as compared with the powdered seasoning.

In order to eliminate such drawbacks, a granulation method which does not require addition of water, that is, a dry granulation method is effective. The dry granulation method is carried out by putting in a mold into a tablet or pressing at a high pressure. After rolling and molding with a roller, it is crushed and granulated. However, the granules obtained by the dry granulation method have the drawback that the particles are hard because they are compressed at a high pressure and the dissolution rate in water is low.

Further, in the conventional granulation method, in the wet granulation method, (1) powder seasoning material mixing step, (2) water adding step, (3) granulating step and (4) drying step and four steps In the dry granulation method, (1) powder seasoning material mixing step,
It requires three steps, (2) compression step, (3) crushing and granulating step, and each step requires a separate device.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to eliminate the problems resulting from the drying step and to simplify the process when granulating a powdery seasoning material by wet granulation. In order to achieve such an object, the inventors of the present invention have conducted extensive studies, and as a result, (1) if edible hydrate in an anhydrous state is added without heating the added water to immobilize it as its crystal water. No need for a drying process, (2)
Since the process of evaporating water is unnecessary, mixing, adding water,
It was found that the steps of granulation and water fixation can be performed in a single device, and the present invention has been completed.

[0007]

The present invention provides (1) a granular seasoning comprising a seasoning granule and an edible hydrate,
(2) The edible hydrate has about 1 to about its own weight in the anhydrous state.
The granular seasoning according to (1) above, which is an edible organic or inorganic acid salt capable of incorporating 200% by weight of water as water of crystallization, (3) edible hydrate is sodium acetate, calcium lactate, disodium succinate. The granular seasoning according to (1) above, which is a hydrate of a compound selected from the group consisting of magnesium chloride, tripotassium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate and trisodium phosphate. ) The granular seasoning according to the above (1), wherein the edible hydrate is a hydrate of a compound selected from the group consisting of sodium acetate, calcium lactate and disodium succinate, and (5) the particle size of the edible hydrate is About 30 in anhydrous state
The granular seasoning according to the above (1), which is 0 μm or less,
(6) The granular seasoning according to (1) above, wherein the content of the edible hydrate based on the total amount of the granular seasoning is about 0.3 to 30% by weight in an anhydrous state, and (7) the total amount of granular seasoning. Mixing the granular seasoning according to (1) above, having a water content of about 0.1 to 3.0% by weight, and (8) the seasoning granules with an edible hydrate in an anhydrous state. A method for producing a granular seasoning characterized by (9) A method for producing a granular seasoning according to (8) above, wherein the seasoning granule is obtained by adding water to a powdery seasoning raw material and mixing and granulating. And (10) the powdered seasoning material, based on the weight of the target granular seasoning, about 0.1 to 3.0.
Add water at a weight percentage and mix and granulate, then
To the obtained undried seasoning granules, an edible hydrate in an anhydrous state in a proportion of about 0.3 to 30% by weight based on the weight of the target granular seasoning is added to fix water content. The method for producing the granular seasoning according to (8) above.

According to the present invention, for example, an appropriate amount of water is added to a powdery seasoning ingredient in the same apparatus to carry out mixed granulation to produce seasoning granules, which are then edible to have water of crystallization. A compound, that is, an edible hydrate, for example, sodium acetate, calcium lactate, disodium succinate, magnesium chloride, etc. is added in an anhydrous state, and the added water is added to the water of crystallization of the hydrate without drying. The desired granular seasoning is obtained by immobilizing as. Hereinafter, the present invention will be described in detail.

The seasoning granules used in the present invention are:
It is manufactured by adding water to the powder seasoning material, mixing and granulating. Examples of seasoning materials include L-sodium glutamate, L-sodium aspartate,
5'-ribonucleotide sodium, 5'-sodium inosinate, 5'-sodium guanylate and other umami seasoning, glycine, L and DL-alanine, L and DL-methionine and other amino acids, salt, potassium chloride and the like Salty seasoning, sugar, glucose, lactose, dextrin, sorbitol, maltitol, sweeteners such as lactitol, licorice extract, stevia extract, citric acid, sodium citrate, succinic acid, disodium succinate,
Sodium acetate, L and DL-tartaric acid, L and DL
-Sodium tartrate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, acidulants such as calcium lactate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, diphosphate dibasic Inorganic salts such as sodium hydrogen, disodium hydrogen phosphate, trisodium phosphate, vegetable or animal protein hydrolysates
(HPP, HAP), yeast extract, meat extract (including beef, beef bones, pork, pork bones, chicken meat, chicken bones, etc.), bonito extract, oyster extract, scallop extract, hamo extract, gochi extract, etc. Examples thereof include seasonings, and these may be used alone or in combination of two or more kinds in an appropriate ratio.

The edible hydrate used in the present invention is a salt of an edible organic or inorganic acid which can immobilize and immobilize about 1 to 200% by weight of water as a crystallization water in an anhydrous state. The hydrate of is mentioned. More preferably, in the anhydrous state, edible organic and inorganic acid salts capable of taking in and immobilizing about 5 to 160% by weight of water of the anhydrous state as water of crystallization and immobilizing the water are preferable. Examples of hydrates of salts of organic and inorganic acids include sodium acetate, calcium lactate, disodium succinate, magnesium chloride, tripotassium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate and trisodium phosphate. Examples of the hydrate include compounds selected from the group consisting of the following, and these may be used alone or in combination of two or more, and can be blended in any combination depending on the purpose of use of the seasoning. In particular, a hydrate of a compound selected from the group consisting of sodium acetate, calcium lactate and disodium succinate, which exhibits a good taste in itself, is preferable. The hydrate is generally about 300 μm or less, preferably about 50 μm or less in an anhydrous state, based on the particle size of the target granular seasoning.
.About.300 .mu.m, more preferably about 100 to 300 .mu.m.

In order to produce the granular seasoning of the present invention, first, the wet seasoning granules are obtained by a wet granulation method, and then mixed with the above edible hydrate in an anhydrous state to prepare the seasoning granules. The water content of is fixed with the hydrate. The device used for granulation is a powder mixer with a spraying device or a dropping device for uniformly adding water, and a device that can aggregate powder particles while stirring and mixing after adding water. So long as it is any. It is preferable that the number of revolutions of the stirrer can be adjusted. For example, double cone type, V type, horizontal cylinder type, ribbon type, vertical screw type (planetary motion type), rotary Mueller type, continuous Mueller type, single axis rotor type,
There are multi-axis rotor type and turbine type mixers. The granulation procedure is performed in the following four steps, for example, when granulating with a twin-screw rotor type mixer as an apparatus.

The first step is a step of mixing components in a crystalline state or a low hygroscopicity in the seasoning composition. First,
Charge the powdered seasoning ingredients into a twin-screw rotor type mixer. Suitable seasonings to mix here are, for example, sodium L-glutamate, 5'-sodium guanylate, 5'-sodium inosinate, 5'-ribonucleotide sodium, glycine, L and DL-alanine. , L- and DL-methionine, granulated sugar, glucose, lactose, salt and the like. It is desirable that these components are about 50% by weight or more, preferably about 50 to 95% by weight in the intended granular seasoning. The mixing time varies depending on the type and size of the device, but is usually about 3 to 25 minutes. In addition, hygroscopic vegetable or animal protein hydrolysates (HPP, HAP), yeast extract, meat extract
(Including extracts of beef, beef bones, pork, pork bones, poultry bones, chicken bones, etc.), bonito extract, oyster extract, scallop extract, duck extract, if you mix amino acid-based natural seasonings such as gochi extract Add and mix after adding.

The second step is a step of adding water to wet and dissolve the powder surface. The amount of water added is about 0.1 to 3.0% by weight based on the weight of the target granular seasoning.
Is. More preferably, it is about 0.2 to 2.0% by weight. The amount of water added is adjusted by the particle size, hygroscopicity, and solubility of the seasoning material used in the first step. As for the addition method, a required amount of water is added while mixing the powder so as to be uniform with respect to the powder using a spray nozzle or a dropping nozzle. The addition time depends on the amount of water added and is approximately 1
Finish addition in ~ 25 minutes. After adding water as necessary,
Mixing may be continued for about an additional 1 to 15 minutes to homogenize the water content.

The third step is a step of forming particles by aggregating the wet powder. As described above, when the seasoning contains a hygroscopic material, it is added in this step. The hygroscopic material is added while mixing the powder which has been moistened so as to be uniformly dispersed. Granulation by agglomeration of the powder adjusts the rotation speed of the rotor so that the particles grow. Generally, it is preferably equal to or lower than the rotation number of mixing.
The mixing time for granulation is about 1 depending on the size of the particles.
Finished in ~ 25 minutes, a wet seasoning granule is obtained.

The fourth step is a step of fixing water in the wet seasoning granule particles. In this step, the edible hydrate in an anhydrous state is added to and mixed with the wet seasoning granules in order to fix the water added for granulation as water of crystallization. The amount of anhydrous edible hydrate added is about 0.3 to 30 based on the weight of the target granular seasoning.
%, Adjusted by particle size and flowability of the desired granular seasoning. It is preferably about 1 to 20% by weight. The addition and mixing time varies depending on the addition amount, but the addition and mixing are performed for about 1 to 15 minutes so as to be uniformly dispersed.

When the coated seasoning raw material is added, it is added in this step in order to minimize damage to the coating effect due to mixing. The seasoning raw material includes organic acids, nucleotides and vitamins coated with edible oils and fats. The added amount of the coated seasoning raw material is
About 0.3 to 3 based on the weight of the target granular seasoning
It is 0% by weight, preferably about 1 to 20% by weight. Examples of edible oils and fats include hydrogenated beef tallow oil, hydrogenated oil of fish oil, hydrogenated oil of whale oil, hydrogenated rapeseed oil, hardened oil of soybeans, hardened peanut oil, hydrogenated castor oil, hardened cotton seed oil, hardened safflower oil, hardened safflower oil, rice. Nuka hydrogenated oil etc. are mentioned. Examples of the organic acid include citric acid, acetic acid, L and DL-tartaric acid, lactic acid,
Examples include fumaric acid and succinic acid. Examples of nucleotides include 5'-ribonucleotide salts. Here, examples of 5'-ribonucleotide salts include 5'-inosinic acid, 5'-guanylic acid, 5'-adenylic acid, 5'-uridylic acid and 5'-cytidylic acid sodium, potassium and calcium. Examples include salt. You may use these in mixture of 1 or more types in an appropriate ratio.

Examples of vitamins include L-ascorbic acids (eg, L-ascorbic acid stearic acid ester, sodium L-ascorbate, etc.), ergocalciferol, cholecalciferol, thiamines (eg, thiamine hydrochloride, Thiamine nitrate, etc.), vitamin A (eg, vitamin A fatty acid ester, vitamin A oil, etc.) and the like. As the coated seasoning raw material, 5'-ribonucleotide salts coated with edible oils and fats are particularly preferable. Similarly, when adding a water-insoluble or sparingly soluble raw material such as powdered calcium carbonate or powdered spice, it is desirable to add it in the fourth step so as not to affect the production of granules.

Thus, in a single apparatus, without a drying step, usually about 100 to 1,000 μm, preferably about 10
The intended granular seasoning having a particle size of 0 to 850 μm is obtained, and the granular seasoning of the present invention can be used in the same manner as conventional seasonings. If desired, sugar alcohol (eg, sorbitol, mannitol, xylitol, maltitol, palatinit, etc.), starch hydrolyzate (eg,
Additives such as starch syrup, dextrin etc.), polysaccharides (eg starch, cellulose, guar gum, locust bean gum, gum arabic, agar, carrageenan etc.), proteins (eg gelatine, casein, egg white etc.) etc. And the second
You may add suitably in a process. In this case, the addition amount is preferably about 0.05 to 10% by weight based on the weight of the target granular seasoning. More preferably, it is about 0.1 to 5% by weight.

[0019]

EXAMPLES Next, the present invention will be described in more detail by way of examples, which should not be construed as limiting the invention thereto. Example 1 First step: 459 kg of sodium L-glutamate, ribotide [manufactured by Takeda Pharmaceutical Co., Ltd., 5'-ribonucleotide sodium] 15 kg, 320 kg of salt and 30 k of alanine.
g vertical screw mixer [Nauta Mixer MX-20
Mold: manufactured by Hosokawa Micron Co., Ltd.] and mixed for 15 minutes. Second step: While mixing the powder, 7 kg of water was added from the spray nozzle over 10 minutes. Then, after mixing for 10 minutes, it was observed that the scattering property of the powder disappeared and the entire powder became wet. Third step: Next, 100 kg of an amino acid-based natural seasoning consisting of yeast extract and HAP was added while mixing for 15 minutes. The particles were observed to grow 5 minutes after the addition of the amino acid-based seasoning was started. Fourth step: A mixture of 70 kg of anhydrous sodium acetate and 6 kg of anhydrous disodium succinate that had been passed through a 300 μm sieve in advance was added over 10 minutes. Then, mixing was continued for 5 minutes to obtain 1001 kg of the target granular seasoning. The particle size distribution of the obtained granules is 84.0% when 200 μm or more,
200 ~ 150μm is 9.3%, 150 ~ 100μm is 6.
It was 7%, and the scattering property (dust property) like the powder before treatment was not recognized.

Example 2 First step: 300 g of sodium L-glutamate, 5 parts of salt
2 g, potassium chloride 35 g, glycine 20 g, ribotide 20 g and licorice extract 0.5 g are twin-screw rotor type mixers.
[Bench kneader PNV-1H type, Irie Shokai Co., Ltd.] was charged and mixed for 10 minutes. Second step: 5 g of water was added dropwise over 5 minutes while mixing the powder. Mixing was continued for 10 minutes while observing the wet state of the powder. Third step: 35 g of an amino acid-based natural seasoning composed mainly of yeast extract was sprinkled through a 100 μm sieve for 5 minutes, and mixing was continued for 15 minutes while observing the growth of particles. Fourth step: 30 g of anhydrous calcium lactate and 7.5 g of anhydrous disodium succinate that had been ground and mixed in advance were sprinkled over 5 minutes. As a result of further mixing while observing the fluid state of the granules, it was observed that the fluidity of the granules increased and the water content was immobilized in 10 minutes. The obtained 499 g of granules were all particles larger than 100 μm, and the scattering property (dust property) like the powder before treatment was not recognized.

Example 3 First step: 500 g of sodium L-glutamate, salt 2
Vertical screw type mixer for 35g and ribotide 25g
[Lab mixer LV-0 type: manufactured by Hosokawa Micron Co., Ltd.]
And mixed for 15 minutes. Second step: 8 g of water was added dropwise while mixing the powder. As a result of continuing mixing while observing the wet state of the powder, it took 15 minutes for the whole to wet. Third step: 180 g of yeast extract was sprinkled over 10 minutes, and mixing was continued for another 5 minutes while observing the growth of particles. Fourth step: 20 g of anhydrous calcium lactate, 30 g of anhydrous sodium acetate and 10 g of anhydrous disodium succinate, which had been ground and mixed in advance, were sprinkled over 5 minutes. As a result of further mixing while observing the fluid state of the granules, it was observed that the fluidity of the granules increased and the added water was fixed in 10 minutes. In addition, the obtained granular seasoning is 1,001 g
Met. 500 g of each of the obtained granules was placed in a three-layer laminate bag containing aluminum foil and stored in a refrigerator at 5 ° C and an incubator at 40 ° C for 30 days. 30 days later, each 25 ℃
As a result of observing the state of the granules after leaving them to stand overnight in the container and observing the state of the granules, it was observed that neither of them had caking and kept the granular state with good fluidity.

Example 4 First step: 5200 g of sodium L-glutamate, 1000 g of sodium chloride and 400 g of glycine were placed in a vertical mixer [Nauta Mixer NX-S type: manufactured by Hosokawa Micron Co., Ltd.] and mixed for 15 minutes. Second step: 70 g of water was added dropwise over 3 minutes while mixing the powder. Then, when the mixture was mixed for 15 minutes, it was observed that the powder had no scattering property and the whole powder was wet. Third step: Next, 1400 g of a natural seasoning consisting of yeast extract, HAP and seafood extract was added through a sieve having an opening of 100 μm for 5 minutes while mixing. Mixing was continued for another 15 minutes. During this time, particle growth was subsequently observed. Fourth step: Ribocoat EC (manufactured by Takeda Pharmaceutical Co., Ltd., 5'-
35% ribonucleotide calcium content, coated product)
1200 g, 500 g of anhydrous sodium acetate and 300 g of powdered calcium carbonate which have been passed through a 300 μm sieve in advance are used.
Added in minutes. After that, mixing was continued for 5 minutes to obtain 10.0 kg of the target granular seasoning. The particle size distribution of the obtained granules is 82.0% for 200 μm or more, 200 to 150 μm.
m was 10.6% and 150 to 100 μm was 7.4%, and scattering property (dust property) before treatment was not recognized.

[0023]

EFFECTS OF THE INVENTION According to the present invention, it is possible to carry out from mixing of materials to granulation in the same device, and since a drying step is not required, a granular seasoning having a good flavor and excellent quality can be obtained. It can be obtained easily and economically by granulation.

Claims (10)

[Claims] 1. A granular seasoning comprising a seasoning granule and an edible hydrate. 2. The granular seasoning according to claim 1, wherein the edible hydrate is an edible organic or inorganic acid salt which can take up about 1 to 200% by weight of water as water of crystallization in an anhydrous state. 3. The edible hydrate is selected from the group consisting of sodium acetate, calcium lactate, disodium succinate, magnesium chloride, tripotassium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate and trisodium phosphate. The granular seasoning according to claim 1, which is a hydrate of a selected compound. 4. The granular seasoning according to claim 1, wherein the edible hydrate is a hydrate of a compound selected from the group consisting of sodium acetate, calcium lactate and disodium succinate. 5. The edible hydrate has a particle size of about 3 in the anhydrous state.
The granular seasoning according to claim 1, which has a diameter of not more than 00 μm. 6. The granular seasoning according to claim 1, wherein the edible hydrate content based on the total amount of the granular seasoning is about 0.3 to 30% by weight in an anhydrous state. 7. The granular seasoning according to claim 1, which has a water content of about 0.1 to 3.0% by weight based on the total amount of the granular seasoning. 8. A method for producing a granular seasoning, which comprises mixing seasoning granules and an edible hydrate in an anhydrous state. 9. The method for producing a granular seasoning according to claim 8, wherein the seasoning granule is obtained by adding water to a powdery seasoning material, mixing and granulating. 10. A powdery seasoning material is added with water in an amount of about 0.1 to 3.0% by weight based on the weight of the target granular seasoning, mixed and granulated, and then obtained. The edible hydrate in an anhydrous state is added to the undried seasoning granules in an amount of about 0.3 to 30% by weight based on the weight of the target granular seasoning to fix the water content. The method for producing a granular seasoning according to claim 8, characterized in that