JPH11243902A - Method for stabilizing seasoning powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for stabilizing seasoning powder, easy in handling and effective for stabilizing the quality for a long time by converting seasoning powder having a high hygroscopicity and hard in handling into powder having a low hygroscopicity and excellent in fluidity. SOLUTION: To seasoning powder is added one or two or more kinds of water-soluble edible fibers selected from the group consisting of decomposed gum guaiac, locust bean gum, tamarind gum, Tara gum, pectin and xanthan gum, pullulan, gum arabic, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for stabilizing a seasoning powder.

[0002]

2. Description of the Related Art As a method for producing a seasoning powder, usually, an animal or vegetable extract, soy sauce, amino acid, nucleic acid, miso, fat or the like is used alone or after mixing two or more kinds.
A method of powdering by a spray drying method, a drum drying method, and a freeze drying method is applied. However, the seasoning powders obtained by these methods have high hygroscopicity and poor fluidity, so that they are quickly consolidated in an environment where dehumidification is not performed, and handling is extremely difficult.

[0003] Therefore, conventionally, 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 adopted. However, in this method, the consolidation of the seasoning powder is slightly improved. , A decrease in the content of seasoning powder,
There are drawbacks such as deterioration of taste and flavor due to excipients and consolidation during long-term storage. At present, a seasoning powder satisfying sufficient quality stability has not been obtained.

[0004]

According to the present invention, the seasoning powder having high hygroscopicity and difficult to handle as described above is converted into a powder having low hygroscopicity and high fluidity, so that the handling is simple and the quality is long. An object of the present invention is to provide a method for stabilizing a seasoning powder for stabilizing a period.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies on a method for stabilizing a seasoning powder. As a result, guar gum, locust bean gum, tamarind gum, tara gum, pectin, xanthan gum or a decomposition product of pullulan was added to the seasoning powder. It has been found that the above-mentioned problem can be solved by adding one or more water-soluble dietary fibers selected from the group of gum arabic and the like, and that the function of the water-soluble dietary fibers can be added. The present invention has been completed. Hereinafter, the present invention will be described in detail.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The seasoning powder used in the present invention is
Animal or vegetable extracts, sauces, soy sauce,
Amino acids, nucleic acids, miso, chemical seasonings, protein degradation products,
It refers to a highly hygroscopic powder having a taste component such as oils and fats, and its production method is not particularly limited. When producing the seasoning powder, excipients such as sugar, lactose, and dextrin may be used, and the respective raw materials may be arbitrarily mixed and used.

The water-soluble dietary fiber of the present invention refers to guar gum, locust bean gum, tamarind gum, tara gum, decomposed products of pectin, xanthan gum, pullulan, gum arabic, and arabinogalactan. Mixtures of more than one species can be used. Further, if necessary, the composition can be formulated with a small amount of water-soluble dietary fiber such as undegraded guar gum, locust bean gum, tamarind gum, tara gum, pectin, xanthan gum, etc. 5% by weight
The aqueous solution is preferably 100 cps or less under the measurement conditions described below.

[0008] The upper limit of the decomposition rate of water-soluble dietary fiber refers to those in a category that can be determined as dietary fiber when measured by a method conforming to the definition of dietary fiber, that is, by the enzyme gravimetric method. % Aqueous solution having a viscosity of 100 cps or less, preferably 50 cps or less under the condition 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, so that it is difficult to use. Here, the enzyme weight method refers to a method in which a dehydrated and defatted sample is decomposed with an enzyme such as amylase, protease, or amyloglucosidase, and then precipitated and collected with about 80% alcohol.

In the present invention, the content of the water-soluble dietary fiber in the seasoning powder may be 1% by weight or more, preferably 5% by weight or more, in terms of stability and fluidity of the seasoning powder. There is no particular upper limit, but there are drawbacks such as no reduction in taste components or improvement in the effect of addition.

The method for incorporating the water-soluble dietary fiber into the seasoning powder is not particularly limited, but is a method in which the seasoning powder is mixed with a seasoning prior to production of the seasoning powder, and then powdered by spray drying, drum drying, freeze drying or the like. Various known methods such as a method of mixing powder with seasoning powder, a method of spraying a water-soluble dietary fiber solution into a mist with a sprayer while flowing the seasoning powder in hot air, and a method of further flowing in hot air and drying. All means can be applied effectively.

The water-soluble dietary fiber of the present invention is an indigestible high molecular polysaccharide that is not digested by human digestive enzymes, and is dissolved in water in a colorless and transparent manner to form a low-viscosity solution. The reason why the seasoning powder according to the present invention has low hygroscopicity and high fluidity is presumed to be 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. Unless otherwise specified,% in the examples represents% by weight, and cps represents 25% of a 5% aqueous solution measured with a B-type viscometer.
The values measured under the conditions of ° C. and 30 rpm are shown.

[0012]

EXAMPLE 1 After adding 300 parts of hot water to 100 parts of beef bone and extracting with hot water, a solution obtained by removing fats and oils and insoluble residues was concentrated under reduced pressure, and 15 parts of beef bone extract E (solid content of 20 parts) was obtained. %). Here, guar gum decomposition product solution X (solid content 20%) 0.9
And dextrin powder of DE10 were mixed and dissolved, and spray-dried by a conventional method to obtain 4.90 parts of seasoning powder (1) (yield 94.6%). The obtained seasoning powder was subjected to a relative humidity of 7
When the stability was examined by leaving it for 1 month under the condition of 0% and a temperature of 25 ° C., no solidification due to moisture absorption was observed, and the powder was also highly fluid in appearance. The guar gum decomposition product solution X used in this example was prepared by the following method.

Preparation of Guar Gum Decomposed Solution X Citric acid was added to 900 parts of water to adjust the pH to 3.0. To this, 0.2 part of galactomannanase produced by Asperugillus sp. 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 mixture was heated at 90 ° C. for 15 minutes to inactivate the enzyme. The clear solution obtained by removing the impurities by filtration was concentrated under reduced pressure, and the guar gum decomposition product solution X (solid content 2
(0%) 340 parts were obtained. The content of the water-soluble dietary fiber in the solid content of this solution (by the enzyme gravimetric method) was 90%, and the viscosity of the 5% aqueous solution was 42 cps.

Example 2 10 parts of guar gum decomposition product solution X (20% solids) and 15 parts of DE10 dextrin were mixed and dissolved in 100 parts of concentrated soybean oil (solid content: 35%) and spray-dried by a conventional method to season. 48.4 parts (yield 93.1%) of powder (2) were obtained.
The stability of the obtained seasoning powder was examined under the same conditions as in Example 1. As a result, no consolidation due to moisture absorption was observed, and the appearance was a powder having excellent fluidity.

Example 3 100 parts of mixed vegetables such as cabbage, carrot, onion, sprouts and the like, which were roughly chopped, were mixed with 100 parts of warm water and 0.1 part of fibrinolytic enzyme, reacted at 40 ° C. for 1 hour, and then heated and heated. Extracted with water.
Then, 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
And dextrin powder of DE10 were mixed and dissolved, and spray-dried by a conventional method to obtain 5.78 parts of seasoning powder (3) (yield 92.0%). The stability of the obtained seasoning powder was examined under the same conditions as in Example 1. As a result, no consolidation due to moisture absorption was observed, and the appearance was a powder having excellent fluidity.

Example 4 50 parts of soy sauce (solid content 30%), miso (solid content 55
%) 50 parts of guar gum decomposition product solution X 30 parts (solid content 20%) was mixed and dissolved, and spray-dried by a conventional method to obtain 45.9 parts of seasoning powder (4) (yield 94.6%). . The stability of the obtained seasoning powder was examined under the same conditions as in Example 1. As a result, no consolidation due to moisture absorption was observed, and the appearance was a powder having excellent fluidity.

Example 5 A locust bean gum decomposition product solution X (solid content: 10%) was used instead of the guar gum decomposition product solution X in Example 1.
47.9 parts (yield 92.5%) of seasoning powder (5) was obtained in the same manner except that the amount was changed to 8 parts. The stability of the obtained seasoning powder was examined under the same conditions as in Example 1. As a result, no consolidation due to moisture absorption was observed, and the appearance was a powder having excellent fluidity. In addition, the locust bean gum decomposition product solution X used in this example was prepared by the following method.

Preparation of Locust Bean Gum Decomposed Solution X Citric acid was added to 900 parts of water to adjust the pH to 3.0. To this, 0.2 part of galactomannanase produced by Asperugillus sp. 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 mixture was heated at 90 ° C. for 15 minutes to inactivate the enzyme. Then, the mixture was separated by filtration to remove impurities to obtain 635 parts of a 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 the enzyme gravimetric method) is 91%, and the viscosity of a 5% aqueous solution is 92 cp.
s.

Example 6 4.90 parts of seasoning powder (6) was prepared in the same manner as in Example 1 except that guar gum decomposition product solution X was replaced by 0.8 part of pectin decomposition product solution X (solid content: 25%). Yield 94.
2%). The stability of the obtained seasoning powder was examined under the same conditions as in Example 1. As a result, no consolidation due to moisture absorption was observed, and the appearance was a powder having excellent fluidity. In addition, the pectin decomposition product solution X used in this example was prepared by the following method.

Preparation of Pectin Decomposed Solution X Citric acid was added to 900 parts of water to adjust the pH to 3.0. Then, 0.1 part of pectinase produced by Asperugillus sp. And pectin powder (degree of esterification 70
%) Was added and mixed, and the enzyme was allowed to act at 30 to 35 ° C. for 8 hours. After the reaction, the mixture was heated at 90 ° C. for 15 minutes to inactivate the enzyme. Then, the clear solution obtained by removing the impurities by filtration was concentrated under reduced pressure to obtain 255 parts of a pectin decomposition product solution X (solid content: 25%). The content of water-soluble dietary fiber in the solid content of this solution (by the enzyme gravimetric method) is 92%,
% Aqueous solution had a viscosity of 5 cps.

Example 7 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, 5.01 parts of seasoning powder (7) (yield) 95.0%)
I got When the stability of the obtained seasoning powder was examined under the same conditions as in Example 1, no consolidation due to moisture absorption was observed.
In addition, the powder was also highly fluid in appearance. The water-soluble dietary fiber content of pullulan used in this example (by the enzyme gravimetric method) was 84%, and the viscosity of a 5% aqueous solution was 13 cps.

Example 8 Instead of 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. 4.68% of seasoning powder (8) (yield 91.1)
%). The stability of the obtained seasoning powder was examined under the same conditions as in Example 1. As a result, no consolidation due to moisture absorption was observed, and the powder had a good fluidity in appearance.

Example 9 15 parts of bovine bone extract E obtained from Example 1 (solid content 20
%), And 2 parts of dextrin powder of DE10 were mixed and spray-dried by a conventional method to obtain 3.55 parts of seasoning powder (9 ′) (yield: 71.0%). There was quite a bit. Using 5 parts of this seasoning powder (9 ′) as a raw material, 0.9 parts of guar gum decomposition product solution X (solid content: 20%) is sprayed using a fluid sprayer while blowing hot air at 80 ° C., and further dried and dried. 4.7 parts of 4.8% seasoning powder (9) (yield 9
2.7%). When the stability of the obtained seasoning powders (9 ′) and (9) was examined under the same conditions as in Example 1, the seasoning powder (9 ′) had already solidified after one day, and Later, it became partially candy-like, but the seasoning powder (9) did not show any solidification due to moisture absorption, and was a powder having a good fluidity in appearance.

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

Example 11 The guar gum decomposition product solution X in Example 1 (solid content 20
%) Was spray-dried by a conventional method to obtain 18.8 parts of guar gum decomposition product powder X (4% water). 95 parts of the seasoning powder (9 ') obtained in Example 9 was mixed with 5 parts of the guar gum decomposition product solution X5, and the 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, no consolidation due to moisture absorption was observed, and the powder had a good fluidity in appearance.

Example 12 Locust Bean Gum Decomposed Solution X in Example 5
100 parts (solid content: 10%) was spray-dried by a conventional method to obtain 9.6 parts of locust bean gum decomposition product powder X (water content: 5%). X2 parts of this locust bean gum decomposition product powder,
X1 part of guar gum decomposition product powder obtained from Example 11,
To 2 parts of gum arabic, 95 parts of the seasoning powder (9 ′) obtained in Example 9 was mixed with powder to obtain 99 parts of seasoning powder (12). The stability of the obtained seasoning powder (12) was examined under the same conditions as in Example 1. As a result, no consolidation due to moisture absorption was observed, and the powder had a good fluidity in appearance.

[0027]

EFFECTS OF THE INVENTION The seasoning powder obtained according to the present invention has the following advantages: (1) Since caking due to moisture absorption is prevented, stable quality with long-term fluidity is obtained. (2) Since the water-soluble dietary fiber used in the present invention dissolves in water in a colorless and transparent manner and becomes a low-viscosity, almost tasteless solution, it does not impair the original taste of the seasoning. (3) By adding a water-soluble dietary fiber, the yield of seasoning powder is improved, for example, adhesion to drying equipment in a spray drying method is reduced, so that the yield is improved. (4) Since the water-soluble dietary fiber is added to the seasoning powder, it is possible to impart the function of the dietary fiber to food using the present seasoning. For example, the present invention has a great effect on improving the preservability, stability, productivity and the like of the seasoning powder, and can greatly contribute to the food industry.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor, Masataka Yamazaki 9-5 Akabori Shinmachi, Yokkaichi-shi, Mie Taiyo Chemical Co., Ltd.

Claims (3)

[Claims] 1. A method for stabilizing a seasoning powder, comprising a water-soluble dietary fiber. 2. The water-soluble dietary fiber is guar gum, locust bean gum, tamarind gum, tara gum, pectin,
The method for stabilizing a seasoning powder according to claim 1, comprising one or more water-soluble dietary fibers selected from the group of decomposition products of xanthan gum. 3. The method according to claim 1, wherein the water-soluble dietary fiber is one or two water-soluble dietary fibers selected from the group consisting of pullulan, gum arabic, and arabinogalactan.