JPS63167759A - Common salt-containing seasoning - Google Patents

Abstract

PURPOSE:To obtain a common salt-containing seasoning having promoted body of common salt and excellent moisture absorption as well as deliquescence resistance, by coating the surface of common salt with calcium lactate or calcium malate. CONSTITUTION:A common salt-containing seasoning obtained by grading crystal grains of common salt to, e.g. 30-60 mesh size, and coating the surface thereof with calcium lactate and/or calcium malate in an amount to provide 1:0.01-0.25, preferably 1:0.015-0.20 weight ratio and, if desired, containing other tasting substances, e.g. glutamic acid, etc., in addition to the resultant common salt coated with the calcium salt.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a salt-containing seasoning.

[Problems to be solved by conventional technology and invention]

Salt is physiologically essential, and because it exhibits a unique rich taste, it is counted as one of the five cool tastes of food, and is widely used as an indispensable part of daily diet.

Salt, for example, is often used alone in a powdered form that is easily dissolved, but its unique rich taste produces a complementary taste when combined with other tastes. Many proposals have been made for mixing with tastants.

However, although table salt is indispensable in daily diet because it is physiologically essential and has an unparalleled rich taste, ingesting large amounts can cause hypertension, etc. There are problems that arise. For this reason, attempts have been made to reduce the aforementioned health problems while making the most of the rich taste of common salt, and various so-called seasonings have been proposed.

That is, a powdered salt substitute consisting of common salt, potassium hydrogen tartrate, glutamic acid or its salt, other organic acid or its salt, lactose or dextrin (JP-A-49-12
6854), a seasoning composition comprising salt, potassium chloride, glutamate, and a nucleic acid-based taste substance (Japanese Patent Laid-Open No. 58
-94368), salt, potassium chloride, flavor modifier,
Nutritionally enriched low-salt salt (Japanese Patent Laid-open No. 198269) consisting of a binder, moisture-proofing agent, soybean protein, chlorella, etc., and a pungent composition consisting of salt, potassium chloride, calcium chloride, and magnesium chloride (Japanese Patent Laid-Open No. 58-1982) 209956), salt,
Granular common salt formed by solidifying potassium chloride through a binder (JP-A-59-66858); Salty seasoning consisting of common salt, potassium chloride, and powdered solid bittern (JP-A-59-1999)
-198953) have been proposed.

All of these seasonings are made mainly with the above-mentioned health issue in mind. Potassium chloride has a salty taste (saltyness), and the potassium ions have a metabolic effect that promotes the excretion of sodium ions. Because of this, a certain amount of common salt was replaced with potassium chloride to create a flavor that was easier to ingest. However, regarding these seasonings, even though potassium chloride has a salty taste, it cannot be called a so-called taste substance; rather, it is used as a convenient substance for the above-mentioned metabolic reasons, and is used as a salt-reduced seasoning. Even if it is effective in terms of its meaning, the function of the seasoning is one that has lost the rich taste of table salt, and is not sufficient to replace table salt as a seasoning agent.

In addition to the above-mentioned health problems, calcium salts of food-grade organic acids such as calcium lactate, calcium citrate, calcium malate, and calcium tartrate are used to maintain mineral balance in the body and enhance calcium intake. Calcium-enriched common salt containing common salt has also been proposed (Japanese Unexamined Patent Publication No. 54-32671).

However, the above-mentioned calcium-enriched table salt is manufactured by simply adding and blending organic acid calcium salt and table salt, so the table salt and organic acid calcium salt separate during use. The disadvantage is that it is difficult to ingest. Furthermore, it is clear that simply adding and blending common salt and a calcium salt of an organic acid does not contribute to improving the deliquescent property of common salt, as shown in the test examples described below.

[Means for solving problems]

The present invention solves the problems associated with conventional salt-containing seasonings by making the most of the rich taste of salt without impairing it, and which can prevent problems such as hypertension even when ingested in large quantities. The purpose is to provide seasonings containing less salt.

Another object of the present invention is to provide a salt-containing seasoning that does not contain salt and other constituent components and has excellent resistance to moisture absorption and deliquescence.

The present inventors have continued intensive research to develop a salt-containing seasoning that solves the above-mentioned problems and achieves the above-mentioned objects of the present invention. Coating with calcium salt (coaching) will make the pungent saltiness milder and enhance the taste, resulting in a good taste. The above-mentioned calcium salts of lactic acid or malic acid, when ingested together with salt, are effective in excreting the sodium ions of salt from the body. We have obtained the knowledge that the problem of hypertension caused by excessive intake of salt can be significantly alleviated, and based on these findings, we have completed the present invention.

That is, the present invention relates to a salt-containing seasoning having a salt core and a surface coated with calcium lactate and/or calcium malate.

In the salt-containing seasoning of the present invention, the amount of calcium lactate and/or calcium malate can be set in a weight ratio of 1:0.01 to 0.25 to salt, but the preferred range is 1:0.01 to 0.25. : 0.015 to 0.20.

In addition, when calcium lactate and calcium malate are used simultaneously to coat salt, the ratio of the amounts of calcium lactate and calcium malate to be used can be determined as appropriate based on the taste of the finished product. Calcium lactate: Calcium malate = 9 = 1 to 1:9 by weight
is within the range of

In addition to common salt, the salt-containing seasoning of the present invention includes, for example, glutamic acid, 5'-inosinic acid, 5'-guanylic acid, 5'-
Contains one or more taste and/or taste-related substances such as ribonucleotide mixtures, salts of alkali metals such as sodium and potassium such as succinic acid and fumaric acid, and salts of alkaline earth metals such as calcium and magnesium. Something can happen.

In that case, what are the taste substances and taste-related substances?

The present invention does not impair the characteristics of the seasoning that takes advantage of the rich-tasting characteristics of common salt, but rather enhances them.

Generally, the combination and amount of these components are selected as appropriate. And the specific amount is at most about 40 of the total.
Weight%.

To coat salt with calcium lactate and/or calcium malate, salt crystal grains are sized to a size of, for example, 30 to 60 meshes, and then introduced into a coating pan and coated with calcium lactate and/or malate while stirring. A pan coating method in which a suspension of calcium malate is coated or sprayed to coat the surface of salt crystal grains, and then dried and sized to a desired size to form a product. The salt crystal grains are sized to the desired size, flowed in an air stream, sprayed with an emulsion of calcium lactate and/or calcium malate to coat the surface of the salt crystal grains, and then dried and sized to the desired size. A fluid coating method, etc., in which the product is made into a product, can be adopted.

In addition, a double coating method is also adopted in which, for example, calcium malate is coated on salt using a pan coating method or fluid coating method, and then calcium lactate is coated on the malic acid coated salt using a pan coating method or fluid coating method. can do.

For addition of taste and/or taste-related substances mentioned above in addition to common salt, in the case of pan coating methods, one or more particles of these may be introduced into the coating pan along with the common salt, or This is carried out by dissolving one or more of the following in a suspension of calcium lactate and/or calcium malate. In the case of the fluid coating method, one or more of these taste and taste-related substances may be added to calcium lactate and/or calcium malate. ilU! This is done by dissolving it in an il solution.

The salt-containing seasoning of the present invention can be used as table salt or a salty seasoning agent, but it can also be suitably used as salt for so-called granular foods having a multi-component composition such as seasoned foods, furikake foods, and mixed spices. It can also be used in place of the salt commonly used in the production of pastry products such as kamaboko and chikuwa, dairy products such as cheese and butter, and processed meat products such as ham and sausage.

Hereinafter, the sodium ion excretion effect of calcium lactate and calcium malate will be explained in detail through animal experiments.

Experimental Example 1 Four-week-old male spontaneously hypertensive rats (SHR) (Charles River, Japan) were divided into four groups (6 rats per group): a control group, an NaC1 group, a calcium lactate group, and a calcium malate group. -2, manufactured by Nippon Flare) and tap water as drinking water. One week after the start of rearing, the drinking water was changed to the drinking water shown in Table 1, and rearing was continued.

Table 1: Immediately before switching the drinking water to that shown in Table 1, and after the change, the number of rearing days is 15th, 29th, and 57th.
Urine was collected for 4 hours, and the contents of sodium ions, potassium ions, and calcium ions in the urine were measured by atomic absorption spectrometry. The results are shown in Table 2.

Table 3 also shows the average amount of raw water on deep sampling days.

Table 3 As is clear from Tables 2 and 3, the intake amount of NaC
Although the results were almost equivalent to Group 1, the calcium lactate group and potassium malate group excreted more sodium ions than the NaCl group, and calcium lactate in particular showed an excellent sodium ion excretion effect.

〔Effect of the invention〕

The salt-containing seasoning of the present invention has a form in which the salt is the core and the surface thereof is coated with calcium lactate and/or calcium malate.

It has become possible to separate common salt from other components and to significantly suppress the hygroscopicity and deliquescence of common salt.

In addition, the salt-containing seasoning of the present invention has excellent taste and sodium ion excretion effect, and can be eaten without worrying about diseases such as high blood pressure caused by sodium ions.
It has excellent properties as a substitute for common salt. In particular, when calcium lactate is used as a coating agent, it is possible to suppress the irritating salty taste without changing the basic salty taste of the food, and it is extremely useful because it improves flavor properties such as richness. It can be used as table salt or mixed salt seasoning.

〔Example〕

The present invention will be explained in more detail below with reference to Examples, Test Examples, and Application Examples, but the present invention is not limited to these Examples.

A calcium lactate suspension was prepared by suspending 5 kg of calcium lactate in 18 Q of water. While stirring 30 to 40 meshes of salt particles 95 with a blender, a calcium lactate suspension was poured into the particles, and the mixture was thoroughly mixed and coated. The obtained coated salt is dried with hot air, sized and 1
98 kg of product with 4 mesh passes was obtained.

5 kg of χ5M-calcium malate was suspended in 18Q of water to prepare a calcium malate suspension. While stirring 30 to 40 meshes of common salt (90 kg) and 10 kg of sodium glutamate in a blender, the calcium malate suspension was poured into the mixture, and the mixture was thoroughly mixed and coated. The obtained coated salt was dried with hot air and sized to obtain 102 kg of a product with 14 mesh passes.

[Test Example 1] Example] A 1% aqueous solution of common salt was prepared using the product and a heavy plate of table salt, and a two-point preference test was conducted by a panel of 20 people. The results are as follows, and the number of people who liked the product of the present invention was significantly larger.

Those who prefer Example 1 product: 15 people Those who prefer Umbrella table salt: 5 people *Significant difference at a risk rate of 5% [Test Example 2] Using Example 2 product and 10% sodium glutamate coated salt, 1% of table salt Prepare aqueous solution and panel 2
A two-point preference test was conducted by 0 people.

The results are as follows: 1) The number of people who preferred the product of the present invention was significantly greater.

16 people who prefer the product of Example 2 4 people who prefer the 0% monosodium glutamate coating salt Significant difference at a risk rate of $1% [Test Example 3] Product of Example 1, Product of Example 2: 9 table salt, 10 % monosodium glutamate coated salt, salt prepared by adding 6 parts of calcium lactate to 94 parts of table salt, and salt prepared by adding 6 parts of calcium malate to 94 parts of table salt, respectively, are placed in a petri dish.Put each petri dish in a large petri dish. The lid was placed and the time taken for each sample to begin deliquescence was measured.

The products other than the products of the present invention began deliquescence after about 30 minutes, and the products of the present invention gradually began to deliquesce after about 2 hours.

Application example 1 Furikake was prepared using the following formulation.

Fish meal 5 seaweed
1 sesame sesame
2kg Shrimp 0.9- Sodium Glutamate O, 1kg Example 1 Product 1kg Application Example 2 Kelp tea was prepared with the following formulation.

Kelp 1 dazzling sodium glutamate 0.2kg Example 1 product
1kg Application Example 3 Ochazuke seaweed was prepared with the following formulation.

Hail 2.5kg seaweed
0.75kg monosodium glutamate
0.7kg Example 2 product 7k
gApplication Example 4 Salt-blown kelp powder was prepared using the following formulation.

Claims (1)

[Claims] 1) Calcium lactate and/or on the surface of the salt core
Or a salt-containing seasoning coated with calcium malate.