JPS626535B2 - - Google Patents

Description

[Detailed description of the invention] Disodium succinate has the flavor of shellfish and is therefore widely used as a seasoning or a raw material for seasonings, but this product has 6 molecules of water of crystallization as a stable form. Therefore, when mixed or blended into preparations such as powdered seasonings, crystal water migrates and the preparation solidifies, resulting in a significant loss of commercial value. Therefore, the solution is to dry disodium succinate and produce 6 molecules of crystallized water (40% as water).
%) is used as disodium succinate (anhydrous).

The manufacturing method of disodium succinate (anhydrous) is as follows:
Generally, the product is obtained by drying at 120°C for about 2 hours under normal pressure or reduced pressure, but this method requires the capacity of the dryer and time to remove moisture, making it impossible to obtain a large amount of product in a short period of time. The production cost will also increase. Further, since the usual drying method is a stationary drying method, the obtained disodium succinate (anhydrous) is plate-shaped, and an additional pulverization step is required to powder it. In particular, when disodium succinate is incorporated into powdered seasoning preparations, etc., drying and pulverization steps are required, resulting in poor workability and high production costs. In particular, when grinding plate-shaped disodium succinate (anhydrous), there was a lot of dust, making the work extremely difficult.

As a result of various studies aimed at improving these drawbacks, the present inventors investigated the removal of water of crystallization by spray drying, and succeeded in producing a powdered product of disodium succinate (anhydrous) continuously with good yield. They found that it can be obtained and completed the present invention.

What is disodium succinate (anhydrous) in the present invention?
The weight loss is 2% or less when dried at 120℃ for 2 hours.

The disodium succinate obtained by this method is a finely granular, highly fluid powder with a water content of 1.0% or less, and is of good quality as a seasoning or a seasoning raw material. Unlike the case of other natural seasonings, spray drying of disodium succinate (anhydrous) does not cause coloring due to spray drying, and there is less adhesion to the walls of the spray dryer, resulting in a higher yield. It was also comparable to the conventional tray drying method.

In the production method of the present invention, disodium succinate containing water of crystallization is made into an aqueous solution with a concentration of about 5 to 50% by weight, and then subjected to spray drying. Drying conditions vary depending on the concentration of the disodium succinate aqueous solution containing water of crystallization, the scale of the spray drying equipment, the amount of hot air, and the amount of spray stock solution supplied, but usually the temperature inside the column should be 80°C or higher, and especially There are no restrictions on other conditions.

Generally speaking, the most efficient drying conditions are diameter 3.0
When using a spray dryer with a tower with a height of 12 m and a height of 12 m, the temperature inside the tower is 80 to 150 °C, the concentration of the aqueous solution of disodium succinate is 30 to 50% by weight, and the feed rate is
It is about 100-300/hr.

The spray dryer can be of any type, such as a rotating disc type or a nozzle type.

Yield: 95% as disodium succinate (anhydrous)
~99%, and the moisture content is 1.0~0.3% under the above conditions when measured by the method of Food Additives Third Edition (hereinafter referred to as "Shokuzo 3") (loss on drying when dried at 120℃ for 2 hours). Good powder (fine granules) can be obtained.

Next, a concrete explanation will be given with reference to examples.

Example 1 Add 1500ml of water to 1Kg of disodium succinate,
After making a 40% aqueous solution, it was dried in a disc rotary spray dryer (tower size: 1.5 m in diameter, 2 m in height) under the following conditions.
m).

Hot air inlet temperature 160°C Tower internal temperature 90°C Hot air outlet temperature 80°C Stock solution temperature 30°C Stock solution supply rate 1/hr. For 575g of the obtained powder, the method of 3 food additives (Ministry of Health and Welfare Notification No. 45, Official Gazette S53.3.11) was applied. by 120
As a result of drying at ℃ for 2 hours, the moisture content was 0.65%, which was finely granular powdered disodium succinate (anhydrous) with good fluidity.

Example 2 300 kg of disodium succinate was added to 500 kg of hot water (70 kg
℃), then dried in a nozzle type spray dryer (tower size: 3 m in diameter, 12 m in height) under the following conditions.
m).

Hot air inlet temperature 190℃ Tower internal temperature 120℃ Hot air outlet temperature 100℃ Stock solution temperature 70℃ Stock solution supply amount 210/hr. 1764Kg of the obtained powder was dried at 120℃ for 2 hours, and the water had a fluidity of 0.45%. It was finely granular powdered disodium succinate (anhydrous).

Claims (1)

[Claims] 1. A method for producing powdered disodium succinate, which comprises subjecting an aqueous solution of disodium succinate containing water of crystallization to spray drying.