JPS589666A - Granules of sodium l-glutamate - Google Patents

Abstract

PURPOSE:To improve the properties and appearance image of the titled substance, by making sodium L-glutamate (MSG) into granules. CONSTITUTION:Pulverized MSG crystal or MSG fine powder having an average particle diameter of about 100mum obtained by drying directly a purified solution of MSG in the MSG production process is blended with 3-10wt% binder (water, aqueous solution of MSG, aqueous solution of dextrin, aqueous solution of tasty substance of the nucleic acid type). In the case of flow granulation, various kinds of aqueous solutions are added to MSG to adjust the water content about 20wt%. The granulation is carried out by extrusion granulation, flow granulation, rolling granulation, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to sodium L-glutamate granules, and an object of the present invention is to improve the physical property disadvantages of monosodium L-glutamate crystals and to provide sodium monoglutamate granules that are easy to handle. It's there.

Monosodium L-glutamate (MSG) forms the basis of umami seasonings, and is widely used in foods and drinks as the most versatile seasoning.

MSG has excellent physical properties as a seasoning in that it has good solubility in water and low hygroscopicity, but MSG crystals, which are the conventional form of use, have a rather slow dissolution rate in seasoning liquids such as soybean oil. Therefore, when used in the food industry, workability is slightly poor, and especially when used at home as a tabletop seasoning, the onset of seasoning effects may be delayed, and undissolved crystals may affect the texture of food. There are also disadvantages such as spoiling the texture. In addition, in general, although the crystal form has many advantages in terms of physical properties, it can also be pointed out that it is unfavorable in terms of appearance image, in the sense that it tends to give a strong impression of being a chemical product rather than a food product.

The inventor of the present invention has discovered that MSG, which has excellent characteristics that can be said to be universal as a seasoning, has an excellent appearance as a crystal itself, although consideration has been given to its particle size and shape.
In view of the fact that no consideration has been given to the form and the above-mentioned problems arise, we have conducted extensive research into ways to provide MSG with physical properties that are easier to handle, and by granulating MSG, we have improved the physical properties and appearance image The present invention was completed based on the finding that the quality of MSG can be improved.

That is, the present invention provides finely pulverized MS'G and/or
Alternatively, MSG granules are characterized by being made by adding a binder to a powder raw material mainly consisting of MSG fine powder crystals and granulating them.

Next, the present invention will be specifically explained.

The MSG fine powder for the MSG granules is preferably one obtained by finely pulverizing MSG crystals or by directly drying the MSG purified liquid in the MSG manufacturing process and having an average particle size of about 100 mm. The particle size of this fine powder of MSG is not particularly limited, but if the particle size is large, it will affect the specific volume and dissolution rate of the product, making it undesirable for providing it as a seasoning.

This finely powdered MSG crystal or a powder raw material mainly composed of finely powdered MSG crystals is granulated together with a binder.

The binder is not particularly limited, but water-soluble binders such as water, MSG aqueous solution, dextrin aqueous solution, and nucleic acid-based taste substance aqueous solution are used, but there are no particular limitations on the binder. The purpose of the present invention is to granulate MSG crystals, and it is intended that the taste quality and potency be equivalent to those of conventional MSG crystal seasonings. Therefore, it is possible to add a third component within a range that does not deviate from this purpose, but for example, so-called composite seasonings in which other taste substances are actively blended are outside the scope of the present invention. Furthermore, conventionally commercially available composite seasonings include granule-type ones, which employ granulation as an essential means to combine two or more different flavor components. This is clearly distinguishable from the present invention in this respect.

The amount of the binder added varies depending on the granulation method employed, and in general, in the case of 3 to 10% by weight fluidized granulation, various aqueous solutions as described above having a water content of about 20% by weight are added.

These methods may be used and should be selected depending on the desired shape, size, strength, etc. of the granules; for example, extrusion granulation, flow granulation, and transfer granulation are preferred.

Note that extrusion granulation is a method in which a binder is added to raw material powder and the mixture is extruded through holes of a certain size in a rope or die.

In addition, fluidized granulation is a granulation method in which powder raw materials are made to flow in a fluidized bed using air, and moisture is added to this to generate an appropriate amount of nuclei and at the same time grow the particles themselves. It is possible to adjust the moisture content depending on the properties of the raw material and the desired particle size. Transfer granulation is a method of rolling powder raw materials on a transfer plate that moves gyroscopically and spraying a binder to bond particles and grow the particles.

The MSG granules granulated by any of the above granulation methods are dried and sieved if necessary, but the MSG granules obtained in this way do not have a crystalline appearance and are finely powdered MSG.
Because it is granulated, the dissolution rate is extremely fast, and the effect as a seasoning can be exerted immediately.It also has the excellent and unique effect of giving an image of a soft, natural feeling as a food product, which is not found in crystalline forms. It is something to play.

The present invention will be further explained below with reference to Examples.

Example I MSG crystals were pulverized using a bottle mill to obtain fine MSG powder with an average particle size of 100 μm. This MSG fine powder 1
7 parts by weight of water are added to 00 parts by weight, and after kneading, extrusion koji is formed using an extrusion granulator. Furthermore, the M of the present invention is dried in a fluidized bed.
SG@ grains were obtained.

The physical properties and appearance of the above MSG granules and MSG crystals were compared and evaluated. The results are shown in Table 1.

Table 1 * Fill a 200 CC beaker with water, add sample 52 while gently stirring with a magnetic stirrer,
Measure dissolution time.

Example 2 Average particle size 100/Jm obtained by directly drying purified M5G
MSG granules were obtained by fluidized bed granulation and drying using 100 parts by weight of MSG fine powder and 20 parts by weight of water as a binder.

When the obtained MSG granules were strained in the same manner as in Example 1 and their physical properties were measured, the coarse specific volume was 1.55 cc/7, the dense specific volume was 1.38 ee/f, and the dissolution rate was 24.5 seconds. .

Furthermore, the solubility in soy sauce was changed to 200 ee, M
2 rollers measured by adding 52 SG crystals or granules each
After 0 seconds had elapsed, MSG crystals remained in the crystal-added product, whereas in the granule-added product, there was no feeling of residual crystals at all.
It was also found to be excellent in taste.

Patent applicant: Ajinomoto Co., Inc.

Claims (1)

[Scope of Claims] IL-Sodium glutamate is finely pulverized and/or a powder raw material mainly composed of finely powdered crystals of sodium L-glutamate is granulated by adding a binder. Monosodium glutamate granules. 2. Monoglutamic acid according to claim 1, wherein the binder is one or more selected from water, an aqueous solution of sodium L-glutamate, an aqueous dextrin solution, and an aqueous solution of a nucleic acid-based taste substance. Sodium granules.