JPH0824543B2 - Seasoning powder - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to seasoning powders.

[0002]

2. Description of the Related Art As a method for producing seasoning powder, generally, animal or vegetable extracts, soy sauce, amino acids, nucleic acids, miso, fats and oils are used alone or in combination of two or more,
Spraying, drum drying and freeze-drying methods are used for powderization. However, since the seasoning powder obtained by these methods has poor hygroscopicity and poor fluidity, it immediately solidifies in an environment without dehumidification and is very difficult to handle.

Therefore, a method of adding a large amount of saccharides such as powdered sugar, lactose or dextrin as an excipient to the seasoning powder has been conventionally used, but this method slightly improves the solidification of the seasoning powder. , Decrease in content of seasoning powder,
Due to problems such as deterioration of taste and flavor due to excipients, solidification during long-term storage, etc., at present, no seasoning powder satisfying sufficient quality stability has been obtained.

[0004]

SUMMARY OF THE INVENTION According to the present invention, the seasoning powder having high hygroscopicity and difficult to handle as described above is changed to powder having low hygroscopicity and high fluidity, whereby the handling is easy and the quality is long. A method for stabilizing seasoning powder for stabilizing a period is provided.

[0005]

Means for Solving the Problems As a result of intensive studies on a method for stabilizing seasoning powder, the present inventors have found that guar gum, locust bean gum, tamarind gum, seasoning powder ,
The above-mentioned problems can be solved by adding one or more partially decomposed products of water-soluble dietary fiber selected from the group of each decomposed product of tara gum and xanthan gum. They have found that they can be added, and completed the present invention. The present invention will be described in detail below.

The seasoning powder used in the present invention is a hygroscopic substance having a taste component such as animal or vegetable extracts, sauces, soy sauce, amino acids, nucleic acids, miso, chemical seasonings, protein hydrolysates, fats and oils. It means a high powder and its production method is not particularly limited. In addition, excipients such as sugar, lactose, dextrin, etc. may be used during the production of the seasoning powder, and the respective raw materials may be arbitrarily mixed and used.

The partially decomposed product of the water-soluble dietary fiber of the present invention refers to each decomposed product of guar gum, locust bean gum, tamarind gum, tara gum and xanthan gum, and one or a mixture of two or more thereof can be used. . If necessary, a small amount of water-soluble dietary fiber such as undegraded guar gum, locust bean gum, tamarind gum, tara gum, and xanthan gum may be added to the above composition to prepare a pharmaceutical composition. The weight% aqueous solution is preferably 100 cps or less under the measurement conditions described later.

[0008] The upper limit of the decomposition rate of water-soluble dietary fiber refers to that in the range which is quantified as dietary fiber when measured by the method conforming to the definition of dietary fiber, that is, the enzyme gravimetric method, and the lower limit is 5 The weight-% aqueous solution has a viscosity of 100 cps or less, preferably 50 cps or less under conditions of a B-type viscometer at 25 ° C. and 30 rpm. When the viscosity is high, the solubility of the seasoning powder is remarkably deteriorated, and when the seasoning powder is added to the food, the texture of the food is deteriorated, which is difficult to use. The enzyme gravimetric method referred to here means a method in which a dehydrated / defatted sample is decomposed with an enzyme such as amylase, protease, amyloglucosidase, and then precipitated with about 80% alcohol to collect the sample.

Water-soluble food for seasoning powder in the present invention
The content of partially decomposed products of fibers may be 1% by weight or more, preferably 5% by weight, from the viewpoint of stability and fluidity of seasoning powder.
That is all. There is no particular restriction on the upper limit, but there are drawbacks such as no reduction in taste components or improvement in the effect on addition.

The method for incorporating the partially decomposed product of the water-soluble dietary fiber into the seasoning powder is not particularly limited, but after the seasoning powder is mixed with the seasoning, spray drying / drum drying / freeze drying is performed. After spraying the water-soluble dietary fiber solution into a mist by a sprayer while flowing the seasoning powder in hot air,
Furthermore, various known means such as a method of flowing in hot air and drying can be effectively applied.

[0011]

The partial hydrolyzate of the water-soluble dietary fiber of the present invention is an indigestible high molecular weight polysaccharide that is not digested by human digestive enzymes, and is a colorless and transparent solution in water to form a low-viscosity solution. Is. It is speculated that the reason why the seasoning powder according to the present invention has a low hygroscopicity and a high fluidity is that the water-soluble dietary fiber is a polymer and has a strong film-forming ability. Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. In the examples,% means% by weight unless otherwise specified, and cps means a value obtained by measuring a 5% aqueous solution with a B-type viscometer at 25 ° C. and 30 rpm.

[0012]

EXAMPLES Example 1 300 parts of hot water was added to 100 parts of beef bones, hot water extraction was performed, oils and insoluble residues were removed, and the resulting solution was concentrated under reduced pressure to obtain 15 parts of beef bone extract E (solid content 20%). %) Was obtained. Guar gum decomposition product solution X (solid content 20%) 0.9
Parts and 2 parts of DE10 dextrin powder were mixed and dissolved, and spray-dried by a conventional method to obtain 4.90 parts (yield 94.6%) of seasoning powder (1). The obtained seasoning powder is treated with a relative humidity of 7
When the stability was examined by allowing it to stand for 1 month under the conditions of 0% and a temperature of 25 ° C., no solidification due to moisture absorption was observed, and the powder was a fluid with a good appearance. The guar gum decomposition product solution X used in this example was prepared by the following method.

[Preparation of Guar Gum Decomposition Solution X] Water 90
The pH was adjusted to 3.0 by adding citric acid to 0 part. To this, 0.2 parts of galactomannanase produced by the genus Asperugillus and 100 parts of guar gum powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C for 24 hours. After the reaction, the enzyme was inactivated by heating at 90 ° C for 15 minutes. Then, the transparent solution obtained by removing the impurities by filtration is concentrated under reduced pressure, and guar gum decomposition product solution X (solid content 20%) 340
Got a part. The content of water-soluble dietary fiber in the solid content of this solution was 90% (by enzyme gravimetric method), and the viscosity of 5% aqueous solution was 4
It was 2 cps.

Example 2 100 parts of concentrated soy sauce (solid content 35%), 10 parts of guar gum decomposition product solution X (solid content 20%) and 15 parts of DE10 dextrin were mixed and dissolved, and spray-dried by a conventional method to season. 48.4 parts (yield 93.1%) of powder (2) were obtained. When the stability of the obtained seasoning powder was examined under the same conditions as in Example 1, solidification due to moisture absorption was not observed and the appearance was a powder having a high fluidity.

Example 3 To 100 parts of mixed vegetables such as cabbage, carrots, onions and bean sprouts which were roughly chopped, 100 parts of warm water and 0.1 part of fibrinolytic enzyme were added and reacted at 40 ° C. for 1 hour, and then heated. Extracted with water.
The solution obtained by removing the insoluble residue was concentrated under reduced pressure to obtain 24 parts of vegetable extract (solid content 20%). Here, guar gum decomposition product solution X (solid content 20%) 2.4
Parts, 1.0 part of dextrin powder of DE10 were mixed and dissolved, and spray-dried by a conventional method to obtain 5.78 parts (yield 92.0%) of seasoning powder (3). When the stability of the obtained seasoning powder was examined under the same conditions as in Example 1, solidification due to moisture absorption was not observed and the appearance was a powder having a high fluidity.

Example 4 50 parts of soy sauce (solid content 30%), miso (solid content 55%) 5
0 parts to 30 parts guar gum decomposition product solution X (solid content 20
%) Was mixed and dissolved, and spray-dried by a conventional method to obtain 45.9 parts (yield 94.6%) of seasoning powder (4). When the stability of the obtained seasoning powder was examined under the same conditions as in Example 1, solidification due to moisture absorption was not observed and the appearance was a powder having a high fluidity.

Example 5 Instead of the guar gum decomposition product solution X in Example 1, locust bean gum decomposition product solution X (solid content 10%) 1.
47.9 parts (yield 92.5%) of seasoning powder (5) was obtained in the same manner except that 8 parts were used. When the stability of the obtained seasoning powder was examined under the same conditions as in Example 1, solidification due to moisture absorption was not observed and the appearance was a powder having a high fluidity. The locust bean gum decomposition product solution X used in this example was prepared by the following method.

[Preparation of Locust Bean Gum Decomposition Solution X] To 900 parts of water was added citric acid to adjust the pH to 3.0. To this, 0.2 parts of galactomannanase produced by Asperugillus and 100 parts of locust bean gum powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C for 6 hours. After the reaction, the enzyme was inactivated by heating at 90 ° C for 15 minutes. The impurities were removed by filtration to obtain 635 parts of locust bean gum decomposition product solution X (solid content 10%). The content of water-soluble dietary fiber in the solid content of this solution (by enzyme gravimetric method) was 91%, and the viscosity of 5% aqueous solution was 92c.
It was ps.

Example 6 4.90 parts of seasoning powder (6) (in the same manner as in Example 1) except that 0.8 parts of the pectin decomposition product solution X (solid content 25%) was used instead of the guar gum decomposition product solution X. Yield 94.
2%) was obtained. When the stability of the obtained seasoning powder was examined under the same conditions as in Example 1, solidification due to moisture absorption was not observed and the appearance was a powder having a high fluidity. The pectin degradation product solution X used in this example was prepared by the following method.

[Preparation of Pectin Degradation Solution X] Water 900
The pH was adjusted to 3.0 by adding citric acid to the parts. To this, 0.1 parts of pectinase produced by the genus Asperugillus and pectin powder (esterification degree 70%) 100
The parts were added and mixed, and the enzyme was allowed to act at 30 to 35 ° C for 8 hours. After the reaction, the enzyme was inactivated by heating at 90 ° C for 15 minutes. The transparent solution obtained by filtering and removing impurities was concentrated under reduced pressure to obtain a pectin decomposition product solution X (solid content 25
%) 255 parts were obtained. The content of water-soluble dietary fiber in the solid content of this solution (by the enzyme gravimetric method) was 92%, and the viscosity of a 5% aqueous solution was 5 cps.

Example 7 5.01 parts (yield) of seasoning powder (7) was obtained in the same manner as in Example 1 except that 2.7 parts of pullulan solution X (solid content 10%) was used instead of guar gum decomposition product solution X. 95.0%)
I got When the stability of the obtained seasoning powder was examined under the same conditions as in Example 1, solidification due to moisture absorption was not observed, and
Moreover, the appearance was a powder having a high fluidity. The pullulan used in this example had a water-soluble dietary fiber content (by the enzyme gravimetric method) of 84% and a 5% aqueous solution had a viscosity of 13 cps.

Example 8 In place of the guar gum decomposition product solution X in Example 1, 0.3 parts of guar gum decomposition product solution X (solid content 20%) and 0.3 parts of pectin decomposition product solution X (solid content 25%) were used. Otherwise, seasoning powder (8) 4.68% (yield 91.1
%) Was obtained. When the stability of the obtained seasoning powder was examined under the same conditions as in Example 1, solidification due to moisture absorption was not observed and the appearance was a powder having a high fluidity.

Example 9 15 parts of bovine bone extract E obtained from Example 1 (solid content: 20)
%), 2 parts of dextrin powder of DE10 was mixed and spray-dried by a conventional method to obtain 3.55 parts (yield 71.0%) of seasoning powder (9 ′), but the adhesion to the drying equipment was It was quite there. Using 5 parts of this seasoning powder (9 ') as a raw material, 0.9 part of guar gum decomposition product solution X (solid content 20%) was sprayed while sending hot air of 80 ° C using a fluidized sprayer, and further dried to obtain a water content. 4.7 parts of 4.8% seasoning powder (9) (yield 9
2.7%) was obtained. The stability of the obtained seasoning powders (9 ′) and (9) was examined under the same conditions as in Example 1, and as a result, the seasoning powder (9 ′) was found to consolidate after 1 day. After that, the seasoning powder (9) was partially powdery, but no solidification due to moisture absorption was observed, and the appearance was a powder having a high fluidity.

Example 10 Using 5 parts of the seasoning powder (9 ') obtained in Example 9 as a raw material, a guar gum decomposition product solution X (solid content: 20%) was fed with hot air at 80 ° C. using a fluidizing sprayer. 0.3 parts, pectin degradation product solution X (solid content 25%) 0.2 parts, pullulan solution X (solid content 10%) 0.3 parts are sprayed and further dried to give a seasoning powder having a water content of 5.5%. (10) 4.9 parts (yield 9
5.3%) was obtained. When the stability of the obtained seasoning powder (10) was examined under the same conditions as in Example 1, no solidification due to moisture absorption was observed, and the appearance was a powder having a high fluidity.

Example 11 Guar gum decomposition product solution X (solid content 20) in Example 1
%) 100 parts by spray drying according to a conventional method to obtain 18.8 parts of guar gum decomposition product powder X (water content 4%). To 5 parts of this guar gum decomposition product powder X, 95 parts of the seasoning powder (9 ′) obtained from Example 9 was powder-mixed to obtain seasoning powder (11) 9
8.8 parts were obtained. The stability of the obtained seasoning powder (11) was examined under the same conditions as in Example 1. As a result, solidification due to moisture absorption was not observed, and the appearance was a powder having a high fluidity.

Example 12 Locust bean gum decomposition product solution X in Example 5
(Solid content: 10%) 100 minutes was spray-dried by a conventional method, and locust bean gum decomposition product powder X (water content: 5%) 9.6.
Got a part. This locust bean gum decomposed product powder X2 part was added to the guar gum decomposed product powder X1 obtained in Example 11.
Parts and 2 parts of gum arabic were mixed with 95 parts of the seasoning powder (9 ′) obtained in Example 9 to obtain seasoning powder (12) 99. When the stability of the obtained seasoning powder (12) was examined under the same conditions as in Example 1, solidification due to moisture absorption was not observed, and the appearance was a powder having a high fluidity.

EFFECTS OF THE INVENTION The seasoning powder obtained according to the present invention (1) has a stable quality that is rich in fluidity for a long period of time because it is prevented from solidification due to moisture absorption. (2) The partially decomposed product of the water-soluble dietary fiber used in the present invention is
Since it is a colorless and transparent solution in water and has a low viscosity and almost no taste, the original taste of the seasoning is not impaired. (3) By adding a partially decomposed product of water-soluble dietary fiber, the yield of seasoning powder is improved, for example, the adhesion to drying equipment in the spray drying method is reduced, so the yield is improved. (4) Since the partially decomposed product of water-soluble dietary fiber is added to the seasoning powder, the function of dietary fiber can be imparted to the food using this seasoning. As described above, the present invention has a great effect of improving the storability, stability, productivity, etc. of seasoning powder and can greatly contribute to the food industry.

 ─────────────────────────────────────────────────── --Continued from the front page (56) References JP 61-149067 (JP, A) JP 63-134055 (JP, A) JP 55-64780 (JP, A)

Claims (3)

[Claims] 1. A seasoning powder comprising one or more water-soluble dietary fibers selected from the group consisting of decomposed products of guar gum, locust bean gum, tamarind gum, tara gum and xanthan gum. 2. A seasoning powder characterized in that each decomposed product of guar gum, locust bean gum, tamarind gum, tara gum and xanthan gum is obtained by an enzyme treatment. 3. The seasoning powder according to claim 1, wherein the viscosity of a 5% by weight aqueous solution of each decomposition product of guar gum, locust bean gum, tamarind gum, tara gum and xanthan gum is 100 cps or less.