JPH08322502A - Molded seasoning and its production - Google Patents

Abstract

PURPOSE: To obtain a molded seasoning convenient for handling, quickly foaming and dissolving simply by pouring hot water on it, generating tasteless and odorless gas and forming an acidic amino acid salt free from characteristic disagreeable taste by using a powdery seasoning, a carbonic acid salt and an acidic amino acid as essential components. CONSTITUTION: This molded seasoning can be produced by mixing a powdery seasoning for instant noodle or instant soup, a carbonic acid salt such as an alkali metal carbonate, an alkaline earth metal carbonate, an alkali metal bicarbonate or an alkaline earth metal bicarbonate and an acidic amino acid such as glutamic acid and molding the mixture.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to molded seasonings.

[0002]

2. Description of the Related Art Regarding powdered seasonings used in instant noodles, etc., the raw materials contained in them, namely powdered extracts, chemical seasonings, salt, sugar, spices, coloring agents, etc., have low solubility and are distributed. There is also a problem that the powdery seasoning absorbs moisture and solidifies to further lower the solubility. To solve this problem, the solid seasoning contains a foaming agent (Japanese Patent Laid-Open No. 2-207773) and expansion. A molding seasoning (Japanese Patent Laid-Open No. 5-76307) is known in which sodium hydrogen carbonate as an agent and potassium hydrogen tartrate as an acid agent are blended in specific amounts.

[0003]

However, although these solid or molded seasonings may have sufficient solubility, the components used as a foaming agent or an acidifying agent affect the taste of the powdered seasoning in any case. Is given, and there is a problem that it becomes negative in terms of taste. The present invention is intended to provide a molded seasoning which dissolves quickly and does not have any adverse effect on taste, but rather improves taste.

[0004]

[Means for Solving the Problems] As a result of earnest studies, the present inventors have found that when powdered soup is blended with a carbonate that generates carbon dioxide and an acidic amino acid such as glutamic acid, and is molded, only boiling water is poured. It quickly foams and dissolves, and has no adverse effect on taste, and when sodium carbonate and glutamic acid are used, after the foaming, both become sodium glutamate which is an umami component, and rather The present invention has been completed by finding that the taste has a positive effect.

That is, the present invention is a powdered seasoning, a molded seasoning containing a carbonate and an acidic amino acid, and a method for producing the same.

In the present invention, the powder seasoning (hereinafter, simply seasoning) is not particularly limited as long as it can be used in soups or soups in various foods such as instant noodles, instant miso soup and instant soup. For example, the soup in the instant noodles is an umami, a salt, a sweetener, an acidulant, a spice, a colorant, a flavor, and the like are appropriately mixed, and examples of the umami include sodium L-glutamate, inosinic acid, and amber. Natural umami such as acids, meat meat extract, seafood extract, yeast extract, kelp extract, shiitake extract, bonito flakes, protein hydrolyzate, soy sauce, miso, etc., and sugar, crushed sweeteners Examples include sugar, glucose, fructose, isomerized sugar, starch syrup, sorbitol, steviaside, glycyrrhizin and the like. Also, citric acid, malic acid, acetic acid, lactic acid, tartaric acid, etc. are used as acidulants, and curry powder, capsicum, ginger, spices are used as spices.
Examples include garlic, pepper and sesame, and examples of colorants include caramel, paprika, gardenia and riboflavin.

The carbonate is not particularly limited as long as it reacts with the acidic amino acid in the molded seasoning to generate carbon dioxide gas and does not give an unpleasant taste to the seasoning.
Examples of the carbonate include carbonates of alkali metals such as sodium and potassium, carbonates of alkaline earth metals such as calcium and magnesium, hydrogencarbonates of alkali metals such as sodium and potassium, alkaline earths such as calcium and magnesium. Examples include metal hydrogen carbonates.

Specific examples include sodium carbonate, potassium carbonate, calcium carbonate, magnesium carbonate, sodium hydrogencarbonate, potassium hydrogencarbonate, calcium hydrogencarbonate, magnesium hydrogencarbonate and the like, with sodium carbonate or sodium hydrogencarbonate being preferred and Sodium hydrogencarbonate is particularly preferable from the viewpoint of the stability and the degree of influence on soup.

As the acidic amino acid, L-glutamic acid,
L-aspartic acid is mentioned.

Of these, amino acids are preferable in consideration of the influence on the seasoning, and L-glutamic acid is particularly preferable.

The ratio of carbonate to acidic amino acid is preferably such that the amount of carbon dioxide gas generated is maximized.
For example, assuming that sodium hydrogen carbonate is used as the carbonate and glutamic acid is used as the acidic amino acid, an example of L-glutamic acid is preferably 1 part by weight to 0.57 part by weight of sodium hydrogen carbonate.

The blending amount of carbonate and acidic amino acid in the molded seasoning varies depending on the food to be treated. If the amount of both is too large, foaming becomes intense and the soup overflows outside the cup, and the molding seasoning is not dissolved. Not necessarily faster. On the other hand, if the amount is too small, the effect of dissolution aid by foaming does not contribute.

The blending amount cannot be generally specified. For example, in the case of instant noodles, it is preferable to blend so that the amount of carbon dioxide gas generated per 100 g of the molding seasoning is 0.01 to 0.3 mol. For example, in the case of instant miso soup, the amount of carbon dioxide gas generated per 100 g of molded seasoning is 0.0
It is preferable that the amount is 1 mol to 0.5 mol.

Further, if the target food has a relatively large viscosity such as corn soup, the amount of carbon dioxide gas generated may be increased so as to be larger than that of the instant noodles. In this case, the molding seasoning is used. The amount of carbon dioxide gas generated per 100 g is preferably 0.1 mol to 0.8 mol.

Similarly, even in the case of instant noodles, when the ingredients are blended, it is desirable to blend a slightly larger amount of carbon dioxide gas than in the usual case.

These carbonates or acidic amino acids may be usually contained in the molded seasoning in the form of powder or granules, but they are coated so as not to affect the dissolution rate. Good. Examples of such coating agents include water-soluble or hydrophilic film agents such as methyl cellulose, hydroxypropyl cellulose and hydroxypropyl methyl cellulose.

The molded seasoning of the present invention may have any shape, for example, tablets, granules and pills, but tablets are preferable from the viewpoint of easy handling.

Further, the molded seasoning of the present invention is typically molded in a state in which the carbonate, the acidic amino acid and the seasoning are uniformly dispersed, for convenience of production and practical use. However, it may be a so-called three-layer tablet in which a seasoning, a carbonate and an acidic amino acid (hereinafter, simply referred to as three components) are formed in separate layers, or a so-called three-layer tablet. Mix the two components in one layer and leave one layer
It may be molded as another layer of the component.
Further, for example, a so-called dry-coated tablet in which a coating layer of one component (for example, seasoning) remaining around the core of a mixture of two components (for example, carbonate and acidic amino acid) out of three components is provided. It may be a type of seasoning.

The molded seasoning of the present invention can be produced by mixing the seasoning, carbonate and acidic amino acid in any order and molding.

The molding can be easily carried out by a known method in the technical field of formulation such as compression molding.

For example, as compression molding, a direct compression method in which three components are mixed and compressed in the presence of a lubricant, if necessary, a dry granule compression method in which the three components are once compressed and crushed and then molded, Wet granule compression method of once wet granulation and molding, compression coating method of compressing and molding powder around the central tablet, multi-layer compression of laminating each component together or differently in two or more layers and compressing It can be manufactured by the method.

In carrying out these methods, a commercially available compressor such as a rotary type tablet machine, an eccentric type tablet machine, a Colton compression coating tablet machine, a multi-layer tablet machine or a granule compressor is used according to each compression method. Can be easily implemented.

In particular, when granulating the three components, a dry granule compression method is preferable, and in the case of the wet granulation method, the seasoning raw material is wet granulated in advance, dried and then carbonate and acidic amino acid are added and mixed. It is desirable to mold it.

The compression molding pressure may be appropriately set so as to have a dissolution time suitable for the dosage form of the molded seasoning of the present invention, the type of seasoning and the type of noodles or soup to be used. For example, instant ramen If the target is tablets, then 2
It is preferable that the hardness of the molded product is within the range of 00 to 1500 kg / punch and the hardness of the molded product is 5 kg / cm ² or more.

If desired, the obtained molded seasoning may be coated with sugar or film to form a coated tablet, and any of the coatings can be carried out by a conventional method.

The molded seasoning of the present invention thus obtained is
Although it is a molded product, it has the characteristics that it dissolves and disperses in an extremely short time, does not require a packaging form for preventing moisture such as conventional powder soup, and is extremely simple in manufacturing. .

The present invention will be described in more detail below.

[0028]

【Example】

Example 1 Powdered udon soup having the composition shown in Table 1 below, sodium hydrogen carbonate, and glutamic acid were uniformly mixed using a Nauta mixer (manufactured by Hosokawa Micron Co., Ltd.).

Then, the mixture was subjected to Autograph IS-50.
00 (manufactured by Shimadzu Corporation) using a flat punch having a diameter of 15 mm, various tableting pressures were changed to prepare the molded udon seasoning of the present invention. Also, a control molded udon seasoning was prepared in the same manner as above, except for the powdered udon soup. 100 ml of hot water (90 ° C.) was added to the obtained molded udon seasoning, and the time until the soup was completely dissolved in hot water without stirring was compared. The results are shown in Table 2 below.

[0030]

[Table 1]

[0031]

[Table 2]

Example 2 Components of a powdered ramen soup having the composition shown in Table 3 below,
Glutamic acid or aspartic acid and sodium hydrogen carbonate were uniformly mixed using a Nauter mixer (manufactured by Hosokawa Micron Co., Ltd.) to prepare granules for tableting. The obtained granules are F
-9 tableting machine (Kikusui Seisakusho), tableting pressure 1500kg
A molded ramen soup having a diameter of 20 mm and a weight of 2 g per tablet was prepared with a punch. Further, a control molded ramen seasoning was prepared in the same manner as above except that fumaric acid and tartaric acid were used instead of glutamic acid.

Regarding the obtained ramen soup tablets,
The time until the soup was dissolved was examined in the same manner as in Example 1, and a sensory test was performed for flavor and umami. The results are shown in Table 4 below.

[0034]

[Table 3]

[0035]

[Table 4]

[0036]

EFFECTS OF THE INVENTION Since the molded seasoning of the present invention is molded, it is easier to handle than the conventional powdered seasonings, and moreover, it has an excellent effect of quickly firing and dissolving by pouring hot water. Play.

Moreover, the combination of acidic amino acid and carbonate used as a foaming agent in the present invention is that the gas generated is tasteless and odorless, and the acidic amino acid salt produced at the same time is different from conventional organic acid salts. Since it does not have a peculiar unpleasant taste, it also has an effect of not adversely affecting the taste of the obtained soup.

In particular, when glutamic acid is used as the acidic amino acid and sodium hydrogen carbonate or sodium carbonate is used as the carbonate, sodium glutamate is produced, so that the taste of soup or the like is adversely affected. be able to.

Front Page Continuation (72) Inventor Yoshinori Kobayashi 2-4-16 Kita Sakurazuka, Toyonaka City, Osaka Prefecture

Claims (3)

[Claims] 1. A molded seasoning containing a powdered seasoning, a carbonate and an acidic amino acid. 2. The powdered seasoning is a seasoning for instant noodles or instant soup, and the carbonate is an alkali metal carbonate or an alkaline earth metal carbonate or an alkali metal hydrogen carbonate or an alkaline earth metal hydrogen carbonate. The seasoning according to claim 1, wherein the acidic amino acid is glutamic acid. 3. A method for producing a molded seasoning, which comprises mixing a powdered seasoning, a carbonate and an acidic amino acid in any order and molding the mixture.