JPH0838100A - Common salt-based composition improved in salty taste and its production - Google Patents

Abstract

PURPOSE:To obtain a common salt-based composition reduced in difficulties such as a pungent salty taste of common salt produced by an ion exchange treating process and provide a method for producing the composition. CONSTITUTION:This common salt-based composition is obtained by substantially uniformly mixing a liquid prepared by boiling and filtering natural underground brine containing iodine with common salt produced by a process comprising the ion exchange treatment or a common salt mixture consisting essentially of the common salt while adding the liquid thereto. The resultant common salt-based composition has a moisture content which is an amount for wetting the prepared mixture and below that without dissolving the mixture and is improved in a salty taste. Furthermore, the method for producing the common salt-based composition is provided. The common salt with which the underground brine liquid is added and mixed is a common salt mixture, produced by a process comprising the ion exchange treatment and contains 95-67 pts.wt. common salt, 2-30 pts.wt. potassium chloride and 0.1-3 pts.wt. inorganic magnesium salt. The salty taste thereof is more mellowly improved and the method for producing the composition is further provided. The common salt composition is advantageously a mixed composition containing both of the common salt and a mixture of potassium chloride with the inorganic magnesium salt and other seawater minor compositions which are salt manufacturing residues from seawater.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a salt-based composition having an improved salty taste and a method for producing the same. INDUSTRIAL APPLICABILITY The present invention advantageously provides a salt-based composition having excellent salty taste and other tastes. The composition according to the invention can be used in all fields where sodium chloride is conventionally used.

[0002]

2. Description of the Related Art The salt currently in widespread use is mainly produced by an industrial salt-making method such as ion exchange treatment and dehydration of seawater. However, it is well known that the ion exchange treatment considerably removes a small amount of component and a small amount of component of seawater, so that there is a difficulty in eating such as a strong salty taste. Natural salt prepared by the Shioda method or the like is available, but it is expensive and, depending on the intended use, still has a problem in taste and the like. As an attempt to improve these problems, for example, salt for fish salting (JP-A-51)
No. 61666) has been proposed. However, sufficient improvements are essentially unsolved and appear to have a particularly mild salty taste and lack a mellow taste.

[0003]

Means for Solving the Problems The present inventor has focused on the fact that the components of natural seawater are suitable for improving the saltiness of salt by the ion exchange method, but the addition was not sufficient even when seawater was added. . The present inventor replaced iodine content with 1 instead of the above seawater.
The present invention was achieved by preparing a salt-based composition obtained by adding a liquid obtained by boiling and filtering natural ground brackish water (mainly produced in Chiba and Niigata Prefectures) containing about 40 to 120 mg per liter to the salt. did. The ground brackish water has a composition similar to that of seawater except for the iodine content, but it is considered that trace components not shown in the analysis value of the brackish water are useful for improving saltiness. Furthermore, since the iodine content required for the human body is absorbed and retained in the salt-based composition, a beneficial side effect for health is achieved. That is, about 0.15 mg or more of iodine, which is considered desirable, can be easily collected per day.

Therefore, according to the present invention, salt prepared by a process including ion exchange treatment from seawater and / or rock salt aqueous solution or a salt mixture containing the salt as a main component, is boiled and filtered with natural underground brackish water containing iodine. A method for producing a salt-based composition having an improved salty taste, wherein water is substantially a non-dissolved amount of the mixture or less, wherein the mixture is substantially uniformly added while being substantially uniformly added. To be done. In the above, the salt to which the underground brine solution is added and mixed is, on the basis of weight, 95 to 67 parts of salt produced by a process including an ion exchange treatment, potassium chloride 2
Provided are a salt-based composition which is a salt mixture containing .about.30 parts and 0.1 to 3 parts of inorganic magnesium, with a more mildly improved salty taste, and a method for producing the same. In the above,
Advantageously, the salt mixture is a mixture composition containing both said salt and a mixture containing potassium chloride, which is a salt-making residue from seawater, and an inorganic magnesium salt and other trace components of seawater. Further, a salt-based composition 95 comprising the salt and the underground brine solution obtained by the above-mentioned production method
Also provided is a method of producing a salt-based composition having improved salty taste, which comprises adding 67 parts by weight of a mixture consisting essentially of 2 to 30 parts by weight of potassium chloride and 0.1 to 3 parts by weight of an inorganic magnesium salt, and further uniformly mixing. To be done.

More specifically, according to the present invention, 95 to 67 parts (preferably 95 to 72 parts) of sodium chloride based on weight,
2 to 30 parts (preferably 4 to 25 parts) of potassium chloride, and 0.1 to 3 parts (preferably 0.15 to 0.15) of inorganic magnesium salts such as magnesium chloride and magnesium sulfate.
2 parts) as a main component, and preferably a small amount of a minor component selected from other seawater components, and the ground brackish water is added to and uniformly mixed with the salt composition. Things are preferably provided. More preferably, the mixture contains salt obtained from seawater, potassium chloride consisting of salt-making residue from seawater, inorganic magnesium salt (magnesium chloride, magnesium sulfate, magnesium carbonate, etc.) and a small amount of other trace components of seawater. Mixtures including both with and with mixtures can be used advantageously. The above-mentioned salt-making residue mixture can be obtained at low cost from a salt-making company as crystal powder or concentrated liquid. Based on the component values of the salt and the residual mixture, both are easily mixed to easily obtain the desired composition. If necessary, calculated amounts of necessary components (eg, potassium chloride) can be additionally added to replenish.

The underground brine solution used in the present invention is prepared by boiling and filtering natural underground brine containing an iodine content of about 30 to 120 mg / liter. By boiling, the organic matter in the brine is solidified and sterilization is achieved. This is filtered to remove solids. It is preferable to add an effective amount of sorbent (such as activated carbon) after boiling and filter. Further, when boiling, the brine is concentrated to a volume of about 1/2 or less, for example, about 1/2 to 1/20 (typically about 1/4 to 1/10). Is preferred. It has been found that the addition of the saline solution can be easily achieved, for example, by placing salt or a salt mixture in a rotary mixer and uniformly rotating and mixing while spraying a predetermined amount of the saline solution. The water content of the salt-based composition of the present invention is a water content not more than the water content at which the powdery or solid composition does not dissolve during storage, and is usually about 2 to 10% by weight of the composition.
It is a degree. It is also possible to adjust the water content by using a rotary mixing drier and heating at about 80 to 120 ° C. during or after the addition of the brine solution. The iodine component in the underground brackish water (referred to as iodine content in this specification) is
It exists mainly as the iodide ion of sodium iodide.

The salt-based composition of the present invention comprises a uniform mixed powder particle,
Alternatively, it can be used in the form of a solution such as an aqueous solution, a seawater solution, a solution of ground brine, or a supersaturated solution. It should be noted that it may be approved to further add a small amount of iodine to the salt-based composition of the present invention or the solution thereof. The amount of the salt-based composition of the present invention and any known additive used as necessary is not so different from the amount of the known salt and additive conventionally used, and is essentially the same amount. For example, when the composition of the present invention is used, the total amount of sodium chloride and potassium chloride is the same as the conventionally used salt amount or about 110% by weight of the salt amount.

The salt-based composition according to the present invention can be used in all fields where salt is conventionally used. For more information,
Effective for salted fish and eggs, pickled or salted vegetables such as vegetables, salt processing of meat, salt material for seasonings such as soy sauce and miso, salt seasoning for sprinkling and other foods . For example, fish and fish eggs salt-processed by the salt-based composition of the present invention are the same as conventional methods and are not particularly limited, but typically, horse mackerel, mackerel, sardines, saury, sea bream, squid, salmon, Examples include yellowtail, cod roe, herring, shishamo and cod roe, salmon roe, and shijiko. The salt-based composition of the present invention has a milder salty taste and a milder taste than salt by the ion-exchange method, and therefore is effective as a whole-body cosmetic salt for rubbing salt because it reduces irritation to the skin of the human body. Is.

[0009]

The action and effect of the salt-based composition according to the present invention have not been fully clarified, but the salt-based composition according to the present invention contains trace components of natural groundwater and iodine, and in a preferred embodiment, Is considered to be due to the composition of ingredients, including increased amounts of potassium chloride and chloride / magnesium sulfate. According to the present invention, an unexpected main effect that the salty taste of salt by the ion exchange method is mild and the taste is good and mellow is achieved.
In connection with the preferred embodiment of the present invention, salt-based reduced salt soy sauce and reduced salt containing potassium chloride and other additives are conventionally marketed for health, but their taste is normal soy sauce and salt. It is a clear fact that it is bad compared to. On the contrary, by using the salt-based composition of the present invention, an unexpectedly excellent taste was achieved. Furthermore, the salt-based composition to which the iodine-containing underground brackish water was added unexpectedly achieved the side effect on human health that the iodine content was well absorbed and retained.

[0010]

[Examples] A salt composition (purified salt and normal salt), which is an industrial salt produced from seawater by an ion exchange method, or a mixed composition comprising both the salt and a residue mixture (crystal powder grains) consisting of salt production residues from seawater. The following salt-based composition was produced using the product (mixed salt) and the natural brine solution obtained by boiling and filtering. Table 1 shows the composition of the salt and the salt-making residue. The amount of NaCl and KCl was measured by an atomic absorption spectrophotometer, and the amount of iodine was measured by carbon tetrachloride extraction and the sodium thiosulfate method with the cooperation of researchers from the Faculty of Science and Technology of Nihon University. The indications of amounts and percentages are based on weight.

[0011]

[Table 1]

[0012]

Examples 1-4 Natural ground brackish water containing about 110 mg / l iodine was boiled and activated charcoal was added and filtered. Normal salt produced by a process including ion exchange treatment 10
Kg is put into a rotary mixer and the above underground brine solution 800
The salt-based composition according to the present invention was obtained by uniformly rotating and mixing cc while spraying (Example 1). The underground brine was boiled and concentrated to a volume of 1/5, and activated carbon was added and filtered. Normal salt 10 kg and the concentrated brine solution 600 cc
Was carried out in the same manner as in Example 1 to obtain a salt-based composition (Example 2).

Natural ground brackish water containing about 110 mg / l iodine was boiled and concentrated to a volume of 1/5 and filtered with activated charcoal. 10 kg of a mixture of 8 kg of salt (normal salt) produced in a process including ion exchange treatment and 2 kg of salt-making residue (powder granules) from seawater was put in a rotary mixer, and 600 cc of the underground brine solution was sprayed to be uniform The mixture was vortex mixed to obtain a salt-based composition according to the present invention (Example 3). Furthermore, 5 kg of the composition of Example 3 was placed in a rotary mixing dryer and heated to about 95 ° C. to obtain a salt-based composition having a water content of about 0.2% by weight (Example 4). Table 1 shows the component composition of the salt-based compositions of Examples 1 to 3 above.

Table 1

[0015]

Examples 5 to 7 Purified salt produced by the ion exchange method was used. Ground brine was boiled, concentrated to a volume of 1/10 and activated charcoal was added and filtered. Using 5 kg of the purified salt and 300 cc of the concentrated brine, a salt-type composition was obtained in the same manner as in Example 1 (Example 5). For comparison, a seawater solution obtained by concentrating seawater to a volume of 1/10, adding activated carbon and filtering was carried out in the same manner as in Example 5 to obtain a composition (Example 6). Untreated purified salt was also used for comparative tests (Example 7).

[0016] The composition and salt of Examples 5 to 7 above were subjected to a salty taste test by a blind panel consisting of 6 adults (3 males and 3 females). Table 2 shows the results. This is a relative evaluation and does not mean that the purified salt has a bad taste.

[0017]

[Table 2]

[0018]

[Examples 8 to 9] Each 2 kg of raw horse mackerel was placed in each plastic container, and 0.9 kg of the salt-based composition of Example 3 was added to 6 parts of water.
The solution dissolved in 1 liter was poured and immersed for 25 minutes, drained and then sun-dried (sunny weather for about 2 hours and 30 minutes) to obtain a dried product (Example 8). As Example 9 (Comparative Example), a salt product obtained by dissolving 0.9 kg of the normal salt described above in 6 L of water was used to carry out the same procedure as in Example 8 to obtain a dried product. A taste panel test (3 adult males and 3 adult females, 6 in total) was performed on dried fish obtained by baking the dried fish products (Examples 8 and 9) under the same standard conditions. The results are shown in Table 3. Furthermore, 2 kg of raw sardines were used, and dipping time was set to 50 minutes. These were baked in the same manner as above and a taste panel test was conducted. The results were comparable to the dried cases of Examples 8 and 9.

[0019]

[Table 3]

[0020]

Examples 10 to 12 In the same manner as in Example 3, a mixture 1 of 8.5 kg of normal salt by ion exchange treatment and 1.5 kg of salt-making residue.
Using 0 kg and 600 cc of 1/5 concentrated brine,
A salt-based composition according to the present invention was obtained (Example 10). Using 1 kg of early summer cabbage leaves, the salt composition 30 of Example 10 above
g was sprinkled over the container while sprinkled with g, the lid was pushed and the mixture was left for 2 days to obtain a salted cabbage product (Example 11). As Example 12 (Comparative Example), the above normal salt 30 was used.
g was carried out in the same manner as in Example 11 to obtain a salted cabbage for comparison (Example 12). A tasting panel test (6 adults) was performed on the above dipping products. The results are shown in Table 4. In addition, using 1 kg each of the eggplant and using 100 g of the salt composition of Example 10 or 100 g of the above normal salt, Example 11
And salted for 2 days as in Example 12. The taste panel test was done about the obtained eggplant filling. The results were comparable to the cabbage dip.

[0021]

[Table 4]

Claims (6)

[Claims] 1. A salt produced by a step including an ion exchange treatment or a salt mixture containing the salt as a main component,
A salt-improved salt salt having a moisture content substantially equal to or less than the non-dissolved amount of the mixture, characterized in that natural ground brackish water containing iodine is substantially uniformly mixed while adding a liquid obtained by boiling filtration. Method for producing system composition. 2. The salt to which the underground brine solution is added and mixed,
The method according to claim 1, which is a salt mixture containing 95 to 67 parts of sodium chloride, 2 to 30 parts of potassium chloride and 0.1 to 3 parts of inorganic magnesium salt, which is produced by a process including an ion exchange treatment based on weight. 3. The salt mixture according to claim 2, which is a mixed composition containing both the salt and a mixture containing potassium chloride, which is a salt-making residue from seawater, and an inorganic magnesium salt and other trace components of seawater. The method according to claim 2. 4. To 95 to 67 parts by weight of a salt-based composition comprising salt and underground saline solution obtained by the method of claim 1, 2 to 30 parts by weight of potassium chloride and 0.1 to 3 parts by weight of inorganic magnesium salt. A method for producing a salt-based composition having an improved salty taste, comprising adding a mixture consisting essentially of and further homogenizing. 5. The ground brackish liquid is 1/100 of natural ground brackish water.
The method according to any one of claims 1 to 4, which is a liquid obtained by boiling and concentrating and filtering to a volume of 2 or less. 6. A mixture containing 95 to 67 parts of sodium chloride, 2 to 30 parts of potassium chloride and 0.1 to 3 parts of an inorganic magnesium salt, prepared by a process including an ion exchange treatment, based on weight, containing an iodine content. A substantially non-dissolved amount of water, which is a mixed composition obtained by adding a liquid obtained by boiling and concentrating natural ground brackish water to a volume of 1/2 or less and mixing the liquid substantially uniformly. A salt-based composition having improved salty taste having the following wet amount.