JPS6314678A - Seasoning - Google Patents

Abstract

PURPOSE:To make is possible to readily eliminate imbalance in nutritional aspects in dietary habits, by blending a seasoning with vitamin consisting of natural carotene and natural mineral derived from whey to enrich nutrients. CONSTITUTION:A seasoning obtained by blending a basic seasoning, e.g. soy sauce, MISO (paste, made of fermented soybeans and used for preparing soup) or natural processed seasoning, e.g. dressing, mayonnaise, etc., with natural carotene, e.g. palm oil extract, as a vitamin and then natural mineral derived from whey as a mineral. Thereby almost the same nutriments as those in ingesting green and yellow vegetables can be readily ingested simply by sprinkling the resultant seasoning on, e.g. light yellow and green vegetables, etc., and eating the vegetables. The natural mineral derived from whey is obtained by adding an acid to deproteinize the whey and contains not only calcium but also much potassium. Thereby preventing effect on adult diseases, e.g. hypertension, etc., caused by taking too much sodium can also be expected.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a seasoning containing vitamins and/or minerals, and more particularly, to a seasoning suitable for resolving nutritional imbalances in dietary habits. Regarding fees.

Conventional technology and carving＼ trying to solve the problem In recent years, the eating habits have become simpler and the proportion of processed foods ingested has been increasing year by year.Furthermore, the eating habits have become Westernized, with meat eating becoming the main focus, and animal-based foods becoming more and more popular. Fat and protein intakes are also on the rise. These trends have led to nutritional imbalances in dietary habits, and there are concerns that these nutritional imbalances will gradually affect health and become a trigger for adult diseases.

Therefore, efforts have begun to be made in recent years to correct nutritional imbalances in dietary habits, and it has been found that increasing the intake of vegetables, which are particularly rich in vitamins and minerals, is effective in correcting nutritional imbalances. Therefore, there is a call for increasing intake of green and yellow vegetables.

However, in recent years, dietary habits have become more Westernized,
Opportunities to consume vegetables in salads are increasing.1 For example, although light yellow vegetables such as lettuce, cucumbers, and tomatoes used in salads are consumed in relatively large amounts, carrots and greens, which are rich in vitamins and minerals, are consumed in relatively large amounts. On the contrary, the intake of green and yellow vegetables such as grass tends to decrease.

On the other hand, various seasonings are frequently used in daily cooking and meals, and these seasonings reflect the recent health consciousness and are compatible with the prevention of adult diseases such as low salt and low cholesterol. Food is the main ingredient, and although using such seasonings can prevent adult diseases, it cannot be expected to improve nutrition.

For this reason, there has been a demand for the development of seasonings that can easily ingest the vitamins and minerals contained in green and yellow vegetables without consuming the green and yellow vegetables themselves, and that can maintain a nutritional balance.

The present invention was made in view of the circumstances in article 1, and includes vitamins,
The purpose is to provide a seasoning that contains minerals in a well-balanced manner, allows the intake of almost the same nutrients as when consuming green and yellow vegetables, and is suitable for eliminating nutritional imbalance in the diet.

In order to achieve the above-mentioned purpose, the inventors have conducted intensive studies on seasoning ingredients, and have added natural carotene as a vitamin to the seasoning. By incorporating natural minerals derived from whey as minerals, you can easily ingest almost the same nutrients as when consuming green and yellow vegetables by simply sprinkling this seasoning on light yellow vegetables, for example, and eating it. The inventors have discovered that it is possible to obtain a seasoning that is suitable for easily resolving nutritional imbalances and contains vitamins and minerals in a well-balanced nutritional manner, leading to the present invention.

Therefore, the present invention provides a seasoning containing vitamins and/or minerals, which uses natural carotene as the vitamin and natural minerals derived from whey as the mineral. be.

The present invention will be explained in more detail below.

The present invention aims to obtain a seasoning containing vitamins and/or minerals in a well-balanced manner as described in "Double C".

In this case, there are no particular restrictions on the seasoning, and examples include basic seasonings such as soy sauce and miso, and processed seasonings such as dressings, mayonnaise, and bouillon. A blended one is preferable from the viewpoint of solubility of the vitamin.

Here, in the seasoning of the present invention, the type of natural carotene to be blended as a vitamin is not particularly limited, but α-carotene and β-carotene are a red opaque oily natural product extracted, concentrated, and produced from palm oil. Natural carotene iJ, which is mixed with other carotenes and has visible absorption (wavelength 448 nm) of 60 to 70% in terms of all-trans β-carotene, is preferably used. By blending such natural carotene as a vitamin, vitamin A, which is lacking in pale yellow vegetables, can be easily ingested as natural carotene by simply sprinkling the seasoning of the present invention on vegetables and eating them.

The method of blending natural carotene is not particularly limited, but
It is preferable that natural carotene, which is an oily substance, is dissolved in the fat and oil component of the seasoning components, and then blended or emulsified with other seasoning components. It is also possible to encapsulate natural white tin with a polymer film such as gelatin, gum arabic, or sodium alginate and disperse it in the seasoning ingredients. The amount of natural carotene to be added may be selected from various sources, but it may be 0.01 to 1% by weight, based on the oil phase of the seasoning.
In particular, it is preferable to blend 0.05 to 0.2% by weight.

If the amount of natural carotene added is less than 0.01% by weight, the addition effect will be small, and if it is more than 1% by weight, natural carotene will not be uniformly dispersed in the seasoning ingredients due to solubility issues.
Precipitation may occur during storage.

In addition, the natural minerals derived from whey used in the seasoning of the present invention are not particularly limited, but are preferably those obtained by deproteinizing whey by adding acid, and these natural minerals include potassium, It is rich in minerals such as sodium, calcium, iron, magnesium, and phosphorus.

Furthermore, the blending method is preferably to dissolve this natural mineral in a liquid such as vinegar or water, and then stir and mix it with other seasoning ingredients. O'' is preferably 5 to 35% by weight, especially 1 to 10% by weight based on the total amount of ingredients.By incorporating natural minerals in this way, calcium, which tends to be deficient in the diet, can be reduced. However, if the amount of natural minerals added is less than 0.5% by weight, it will have little effect on compensating for the deficiency of calcium, etc., and if it is more than 35% by weight, natural minerals will not be included in the seasoning. There may be cases where the particles are not dispersed uniformly.

In addition to the above-mentioned components, the seasoning of the present invention may contain various other components that are usually blended into seasonings, but it is particularly preferable to blend oils and fats. Here, as the oil and fat, oils and fats that are usually added to seasonings can be mixed, and the amount of the oil and fat added varies depending on the type of seasoning, but
It is preferable to add 10 to 80% by weight of the seasoning ingredients. By blending oil and fat into the seasoning component in this way, the oily carotene can be easily blended into the seasoning component as described above.

As explained above, by simply sprinkling the seasoning of the present invention on light-yellow vegetables and eating it, it is possible to easily ingest almost the same nutrients as when ingesting green-yellow vegetables. It is suitable for easily eliminating nutritional imbalances in people's dietary habits. In this case, the natural minerals contain not only calcium but also a lot of potassium, so it can be expected to have a preventive effect on adult diseases such as high blood pressure caused by excessive intake of sodium.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to examples, but the present invention is not limited to the following examples.

In addition, all parts in the following examples indicate parts by weight.

In addition, the carotene used in the following examples was extracted from palm oil, and the natural minerals were obtained by adding acid to whey to deproteinize it, and the main components of this natural mineral were As shown in the table.

Table 1 [Example 1] T-barrette dredge 4 1.2 parts of common salt, 0.8 parts of monosodium glutamate, 0.2 parts of white pepper, 0.2 parts of mustard, 2.0 parts of natural minerals, and 48 parts of wine vinegar. .8 parts of lemon juice, 7.6 parts of lemon juice, and 5.0 parts of onion juice were added and mixed, stirred, and dissolved to obtain an aqueous phase.

On the other hand, an oil phase was obtained by dissolving 0.2 parts of natural carotene in 134 parts of salad oil, and this oil phase was added to the water phase.

Of the above ingredients, changes in the appearance and flavor of the dressing were sensory evaluated when the blending amounts of natural carotene and natural minerals were varied. The results are shown in Table 2. Here, the blended amount of natural minerals is shown by the blended amount of calcium in the natural minerals. Moreover, the evaluation criteria are as follows.

Death Group 0: Transparent Δ: Slightly cloudy ×: Precipitation occurs 11 Taste O: Moderate sourness Δ: Slightly sour ×: Strong sourness ♀-Floor 0: Moderate taste Δ: Slight Strong taste X: Persistent rotten taste O; Moderate salty Δ: Slightly salty 0.6
1 part, 0.4 part of sodium glutamate, and 2 parts of natural minerals, 20 parts of vinegar, and 24 parts of egg yolk were added and stirred. A solution of 0.2 parts of natural carotene dissolved in 141.8 parts of salad oil was added to this and emulsified using a homomixer.

[Example 3] Bouillon 44 parts salt, 6 parts sugar, 23 parts lactose, 3 parts skim milk powder, 0.5 part organic acid, 7 parts spices such as koshiyo, sage, and thyme.
After heating the powder, 13 parts of seasoning such as sodium glutamate, and 1 part of natural minerals were dissolved in 1.2 parts of meat juice and 0.5 part of soy sauce to obtain a seasoning liquid. 0.0012 parts of natural carotene was heated and dissolved in 12 parts of oil such as beef tallow, mixed with the above seasoning liquid, and then poured into a mold and cooled.

[Example 4] 420 parts of yakitori soy sauce, 90 parts of taste fi, 160 parts of sugar,
Add 4 parts of salt, 20 parts of chemical seasonings such as sodium glutamate, 10 parts of soluble starch, 9 parts of natural minerals, 6 parts of ginger, 3 parts of garlic, and 0.2 parts of red pepper.
The mixture was stirred and dissolved, and 0.05 part of natural carotene dissolved in 50 parts of chicken oil and 50 parts of sesame oil was added thereto and mixed with stirring.

[Example 5] Add BH to 80 parts of vegetable oil such as margarine coconut oil, palm kernel oil, and soybean oil.
A, 0.1 part of antioxidant such as BHT, 0.1 part of natural carotene.
0.08 parts and 0.1 part of fragrance such as vanilla were added and dissolved by heating. Add to this 16 parts of fermented milk, 2 parts of salt, 5 parts of natural minerals,
Add 0.3 part of C12 to C15 l mixed fatty acid monoglyceride and 0.1 part of preservative such as sodium dehydroacetate,
After emulsifying using a homomixer at about 40℃, 15℃
This was then aged at 20 to 25°C for about half a day.

Claims (1)

[Claims] A seasoning containing vitamins and/or minerals, characterized in that natural carotene is used as the vitamin and natural minerals derived from whey are used as the mineral.