TW201806492A - Solid flavoring with improved hygroscopic solidification resistance - Google Patents

Abstract

The present invention pertains to a solid flavoring containing edible salt, at an amount of 30-50 wt% in relation to the total amount of the solid flavoring, and sugar, at an amount of 0-15 weight parts to 100 weight parts of the edible salt. According to the present invention, it is possible to inhibit hygroscopic solidification of a solid flavoring without using a raw material unrelated to taste and without requiring a complex production process. Furthermore, it is possible to provide a solid flavoring in which the hydroscopic solidification resistance of a solid flavoring is fundamentally improved in an easy and inexpensive way without affecting the quality of the solid flavoring, and in which, even during storage over a long period of time, solidification does not readily occur and stable quality can be maintained.

Description

Solid seasoning with improved moisture absorption and agglomeration resistance

The present invention relates to a solid seasoning having improved moisture absorption and blocking resistance during storage.

Powdery, granular, cubic and other solid seasonings are currently widely used in general households and the food industry. Due to their convenience, they are widely used in various cuisines and become indispensable for modern dietary life.

The solid seasoning is mainly in the state of individual packaging for one person's serving or one-time use, or packaging of multiple people's servings or multiple uses together, or filling it in a container Status to consumers. Especially for the latter solid seasoning, the demand is increasing due to the easy adjustment of the amount of use and the convenience of delicate seasoning.

Among these solid seasonings, in particular, if a plurality of serving portions or a plurality of usage amounts are packaged together or filled in a container, the unsealed packaging body or container is repeatedly opened, and the solid seasoning is taken out and After use, the package or container is sealed and the remaining solid seasoning is stored directly. Once the solid seasoning is stored after opening the package or container, the solid seasoning absorbs moisture contained in the air and produces Chronic hygroscopicity causes agglomeration problems. When the package or container is repeatedly opened and sealed, the solid seasoning will absorb new moisture and continue to agglomerate, especially the powdery and granular seasonings with large air contact area, and the moisture absorption phenomenon can be clearly found.

The moisture absorption of the solid seasoning will of course cause the deterioration of taste and appearance quality. When the solid seasoning agglomerates to form a large mass after moisture absorption, it is difficult to take the solid seasoning problem.

For hygroscopic substances such as powdered food compositions and powders, various methods for imparting hygroscopicity resistance have been reviewed. For example, a method of adding granular starch with a specific particle diameter and reduced moisture content to a powdered food composition is known (refer to Patent Document 1). The degree of alpha is 70% or more, and the moisture content is 12%. The following method of mixing α-starch with food powder (refer to Patent Document 2), a method of adding soybean polysaccharides such as soybean food fiber to a preparation composition such as food (refer to Patent Document 3), using food A method of coating fats and oils and fatty acid monoglycerides on common salt (see Patent Document 4), a method of adding ethanol to an aqueous raw material containing a hygroscopic component, and spray drying (see Patent Document 5).

However, with these methods, even if the hygroscopicity is improved, the time to reach the hygroscopicity is only slowed down, and the fundamental hygroscopicity is not improved. In addition, since these methods need to add raw materials that are not related to taste and are not needed for general seasoning, they will incur increased raw material costs. When complex manufacturing steps are required, they will increase manufacturing costs due to this step. Subject.

In addition, it is known that a flavor seasoning filled in a seasoning tank can suppress agglomeration due to moisture absorption by setting the blending amount of sugars to 0 to 5% by weight (see Patent Document 6).

However, this method strictly restricts the use of all sugars, and not only pursues the composition related to the taste of the seasoning, but also the pursuit of narrowly limiting the composition related to its physical properties. Especially in the powder seasoning, the use of lactose as an excipient is restricted, and it has a great influence on the freedom of powder seasoning manufacturing method and product stability. In the past, it has been strongly sought to use lactose as previously. Used as an excipient.

[Prior technical literature] [Patent Literature]

[Patent Document 1] Japanese Patent Application Laid-Open No. 10-229832

[Patent Document 2] JP-A-63-313574

[Patent Document 3] JP 2000-279104

[Patent Document 4] JP 2005-185261

[Patent Document 5] JP 2009-207477

[Patent Document 6] JP 2005-270058

The invention can suppress the solid seasoning caused by moisture absorption without using raw materials unrelated to taste and without complicated manufacturing steps. For agglomeration purposes. Furthermore, the present invention aims at not affecting the quality of the solid seasoning, being inexpensive and convenient, and fundamentally improving the moisture absorption and blocking resistance of the solid seasoning. Moreover, this invention aims at providing the solid seasoning which does not generate | occur | produce agglomerate easily and maintains a stable quality even in the case of long-term storage.

In order to solve the above-mentioned problems, the team of the present invention repeated the results of intensive research, and found that the salt and sugar which are widely and generally mixed with the raw materials of solid seasoning, coexist at a specific ratio, the main reason for the solid seasoning to absorb moisture and caking. The present invention has been completed by solving the content of granulated sugar in a solid seasoning with 0 to 15 parts by weight of granulated sugar relative to 100 parts by weight of common salt.

That is, the present invention relates to the following.

[1] A solid seasoning, which contains 30% to 50% by weight of table salt with respect to the entire amount of the solid seasoning, and contains 0 to 15 parts by weight of sugar with respect to 100 parts by weight of table salt.

[2] The solid seasoning according to [1], wherein the sugar content is 5 to 15 parts by weight relative to 100 parts by weight of common salt.

[3] The solid seasoning according to [1] or [2], wherein the sugar is caster sugar.

[4] The solid seasoning according to any one of [1] to [3], which contains a sugar selected from sugar other than sugar, edible oil and fat, extract, protein hydrolysate, soy sauce, umami seasoning, sour taste Ingredients and spices 1 One or two or more.

[5] The solid seasoning according to [4], wherein sugars other than granulated sugar are lactose.

[6] The solid seasoning according to any one of [1] to [5], which is powdery or granular.

[7] The solid seasoning according to any one of the items [1] to [6], wherein a plurality of serving portions or a plurality of usage amounts are packed together or filled in a container.

[8] A method for suppressing moisture absorption and agglomeration of a solid seasoning, which comprises 30% to 50% by weight of table salt with respect to the entire amount of the solid seasoning, and contains 0 to 100 parts by weight of table salt. 15 parts by weight of granulated sugar.

[9] The method according to [8], which contains 5 to 15 parts by weight of sugar with respect to 100 parts by weight of common salt.

[10] The method according to [8] or [9], wherein the granulated sugar is fine white sugar.

[11] The method according to any one of [8] to [10], which comprises adding a sugar selected from sugar other than sugar, edible oil and fat, extract, protein hydrolysate, soy sauce, umami seasoning, sour seasoning, and One or two or more kinds of spicy spices.

[12] The method according to [11], wherein sugars other than granulated sugar are lactose.

[13] The method according to any one of [8] to [12], wherein the solid seasoning is powdery or granular.

[14] The method according to any one of [8] to [13], wherein the solid seasoning is packaged with a plurality of servings or a plurality of uses Or fill in a container.

The present invention does not change the amount of salt that is important for taste, and adjusts the content ratio of granulated sugar with respect to common salt to eliminate the fundamental cause of the solid seasoning absorbing moisture and agglomerating. Therefore, the present invention radically improves the moisture absorption and blocking resistance of the solid seasoning, and can stably maintain the quality of the solid seasoning during storage for a long time.

In the present invention, sugars other than granulated sugar are not limited to use. Therefore, lactose can also be used as an excipient in the same manner as in the prior art, and there are fewer restrictions on the solid seasoning production method.

Furthermore, according to the present invention, since agglomeration due to moisture absorption is suppressed, as a result, a solid seasoning in which a plurality of serving portions or a plurality of usage amounts are packaged together or filled in a container is opened. The package or container of the seasoning can maintain stable quality when the seasoning is repeatedly used, or after the package or container of the seasoning is unsealed, and the seasoning is stored for a long time.

[Fig. 1] A diagram showing the time-dependent change in the amount of water and the time when the solid seasoning of Examples 5 to 7 of the present invention and the solid seasoning of Comparative Example 4 reach agglomeration.

The solid seasoning of the present invention contains 30% to 50% by weight of table salt with respect to the entire amount of the solid seasoning, and contains 0 to 15 parts by weight of sugar with respect to 100 parts by weight of table salt.

The "solid seasoning" in this specification refers to seasonings such as powder, granules, and granules, as well as seasonings shaped into cubes or cubes.

From the viewpoint of usability and efficiency during seasoning, the solid seasoning of the present invention is preferably powdery or granular.

In addition, the "seasoning" in this specification means the food or food additive used for the purpose of giving a taste to a cooking.

The solid seasoning of the present invention is preferably for broths and soups used in various dishes such as Japanese cuisine, western cuisine, Chinese cuisine, etc., and imparts aroma and taste such as firewood, kombu, shiitake mushrooms, dried small fish, chicken, beef, etc. The flavor seasoning can also be used as a broth or broth for various dishes by providing it to be dissolved only in water or the like.

The salt contained in the solid seasoning of the present invention is very important for imparting a salty taste to cooking. The "table salt" in the present invention generally contains sodium chloride with a dry weight of 97% by weight or more, and is an edible salt that satisfies the requirements of Codex (International Food Standard).

The table salt contained in the solid seasoning of the present invention is a table salt existing in a crystalline state in the solid seasoning. The shape and size of the crystals of common salt are not particularly limited, and it is preferable to use a regular hexahedron having a length of about 0.2 mm to 0.75 mm, which can be found in "edible salt" generally used.

The solid seasoning of the present invention contains 30% to 50% by weight of table salt, and preferably 35% to 45% by weight, relative to the total amount of the solid seasoning.

The solid seasoning of the present invention contains 0 to 15 parts by weight of granulated sugar based on 100 parts by weight of common salt. When the content of granulated sugar is within the above range with respect to common salt, moisture absorption of the solid seasoning can be suppressed well. From the viewpoint of affecting the flavor of the solid seasoning, it is preferable that sugar is contained in an amount of 5 parts by weight or more based on 100 parts by weight of common salt. When considering the influence on the flavor of the solid seasoning and suppressing the moisture absorption effect, the content of granulated sugar is more preferably 10 to 15 parts by weight relative to 100 parts by weight of common salt.

Granulated sugar contained in the solid seasoning of the present invention is a crystal of sweet sugar.

In the present invention, granulated sugars are produced from any of sucrose, sugar beet, sugar maple, sugar palm, and sweet sorghum, and are not particularly limited and can be used.

In addition, in the present invention, either of the honey-containing sugar and the honey-sweetening sugar produced by the above-mentioned raw materials according to a general manufacturing method can be used, and various crystal states can be used.

Examples of the honey-containing sugar include black granulated sugar, white sugar, coarse granulated sugar (red granulated sugar), and three pots, sorghum sugar, maple sugar, and the like. Examples of the honey-sweetening type include crystalline sugars with large crystals and dryness (such as white disaccharides, medium disaccharides, and fine sugars), and car sugars with small crystals and moist feel (e.g., white sugar, triple temperature Sugar, etc.), processed sugar (such as caramel, icing sugar, granulated sugar, granulated sugar, etc.) manufactured using crystalline sugar as a raw material.

In order to achieve the purpose of the present invention, it is preferable to use white sugar containing refined sugar containing sucrose as a main component, and fine white sugar having good crystal usability, and more preferably fine white sugar.

In addition, the sugar contained in the solid seasoning of the present invention is a sugar existing in a crystalline state in the solid seasoning.

In the solid seasoning of the present invention, even if a liquid component is added to the solid seasoning, the salt and sugar are present in a crystalline state in the solid seasoning. With respect to the total amount of the solid seasoning, the salt content contains The amount and the content ratio of sugar to 100 parts by weight of common salt are calculated by adding the aforementioned amount of common salt and sugar.

The solid seasoning of the present invention may further contain general nutritional ingredients and flavor components other than common salt and sugar within a range that does not impair the characteristics of the present invention.

The related nutritional components and taste components include nutrients including carbohydrates, lipids, and proteins, various extracts serving as nutrient supply sources, nutrition enhancers, foods used for flavoring, and food additives.

Specific examples include sugars other than granulated sugar (for example, glucose, fructose, lactose, dextrin, starch, etc.), edible oils and fats (for example, edible sunflower oil, edible grape seed, edible soybean oil, edible sunflower oil, edible corn oil, Edible cottonseed oil, edible sesame oil, edible rapeseed oil, edible rice oil, edible vegetable oils such as groundnut oil, edible olive oil, edible animal fats such as horse oil, lard, etc.), vegetables (such as carrots, onions, celery, cabbage, Korean cabbage, etc.) powders and such extracts, seaweed (e.g. kumbu, wakame, etc.) powders and such extracts, mushrooms (e.g., pine mushrooms, shiitake mushrooms, Hongxi mushrooms, etc.) and such extracts Powder of fish and shellfish (such as catfish, mackerel, horse mackerel, sardines, shrimp, scallops, oysters, etc.) and extracts thereof, powder of livestock meat (such as beef, pork, chicken, etc.) and others Extracts, protein hydrolysates, various vitamins (such as vitamin A, vitamin B group (vitamin B ₁ , vitamin B ₂ , nicotinic acid, pantothenic acid, vitamin B ₆ , biotin, folic acid, vitamin B ₁₂ ), Vitamin C, Vitamin D, Vitamin E, Vitamin K, etc.), various minerals (such as magnesium, zinc, iron, sodium, potassium, selenium, etc.), amino acids (such as DL-alanine, L-iso Leucine, L-serine, L-tryptophan, L-threonine, L-valine, L-lysine, L-leucine, etc.), soy sauce (e.g. thick mouth soy sauce, thin mouth soy sauce , White soy sauce, slip soy sauce, manna soy sauce, back soy sauce, etc.), yeast extract, umami seasoning (such as sodium L-glutamate, sodium L-aspartate, DL-alanine, glycine and other amines) Acid-based seasonings, disodium inosinate, disodium guanylate and other nucleic acid-based seasonings, organic acid-based seasonings such as sodium succinate and disodium succinate, etc.), sweeteners (such as aspartame, licorice) Disodium acid, saccharin, etc.), sour materials (such as citric acid, succinic acid, acetic acid, sodium acetate, malic acid, etc.), bitter materials (such as caffeine, naringin, absinthe extract, etc.), spices (such as oregano , Pepper, sage, thyme, rosemary, garlic, bay leaf, clove, etc.).

In the solid seasoning of the present invention, from the viewpoint of flavor and nutrition, in addition to salt and granulated sugar, it contains sugars other than granulated sugar, edible oils and fats, various extracts, protein hydrolysates, soy sauce, and umami One or more kinds of seasonings, sours, and spices are good. In particular, sugars other than granulated sugar can be used because they can supplement the sweetness of the solid seasoning, and, as will be described later, they are also suitable as excipients, binding agents, and the like.

In the solid seasoning of the present invention, various extracts, soy sauce, and the like may be contained in the seasoning in a liquid state.

The total content of one or more substances selected from the group consisting of sugars other than sugar, edible fats and oils, various extracts, protein hydrolysates, soy sauce, umami seasonings, sour seasonings, and spices. Relative to the total amount of the solid seasoning, it is better to make it contain 42.5% to 70% by weight, and more preferably 50% to 70% by weight.

To the solid seasoning of the present invention, general food additives such as excipients (lactose, starch, D-mannitol, etc.) and binding agents (alpha starch, carboxymethyl cellulose, Hydroxypropyl cellulose, shellac, agar, gelatin, etc.), disintegrants (crystalline cellulose, dextrin, etc.), slippers (talc, liquid paraffin, etc.), emulsifiers (glycerin fatty acid esters, sucrose fats) Acid esters, etc.), viscosity-increasing stabilizers (arabin gum, guanhua gum, tragacanth, etc.), antioxidants (mixed vitamin E, sodium ascorbate, etc.), preservatives (sodium benzoate, adiponic acid, etc.), colorants ( Gardenia yellow pigment, red No.2, etc.), spices (natural spices such as orange, apple, rose, lavender, anisaldehyde, geraniol, vanillin, 1-menthol, etc.), manufacturing agents ( Alkaline water, binding agent, etc.).

The solid seasoning of the present invention can be manufactured according to a general food manufacturing method after adding the above-mentioned nutritional components and flavor components, or general food additives, as needed, to table salt and sugar.

For example, additives such as excipients are added to common salt, sugar, nutritional ingredients, and flavoring ingredients, and mixed to make it uniform. If necessary, it can be crushed and granulated to make powdery seasonings.

In addition, to the salt, sugar, nutritional components and flavor components, a binding agent is added and mixed as required, and then granulated by general granulation methods such as stirring granulation, extruding granulation, and fluidized layer granulation, and granulated. Seasoning.

Furthermore, powdery or granular seasonings can be formed by compression molding, extrusion molding, or the like to form cubes, cubes, or other seasonings.

According to the present invention, since the agglomeration of the solid seasoning due to moisture absorption can be well suppressed, the solid seasoning of the present invention can provide a powdery or granular form of the problem caused by moisture absorption and agglomeration in a better manner. form.

The particle size of the powdery solid seasoning of the present invention is generally about 0.1 mm to 0.3 mm.

In addition, the granular solid seasoning of the present invention generally has a particle size of about 0.5 mm to 3 mm, and more preferably about 0.8 mm to 2 mm.

The particle size of the solid seasoning is generally measured by a sieving method. The measurement by the sieving method refers to, for example, Japanese Industrial Standard (JIS) Z 8815-1994, using an electromagnetic shaker AS200 (manufactured by retsch ), and the sieve meshes are 3.35 mm, 2.36 mm, 1.70 mm, and 1.40. mm, 0.85mm, and 0.50mm, with amplitude of 2mm and vibration for 2 minutes.

The solid seasoning of the present invention consumes 1 serving or 1 serving. The amount of use is based on paper (high-quality paper, kraft paper, cellophane, etc.), plastic films (polyethylene, polypropylene, polyethylene terephthalate, nylon, polyvinylidene chloride, and other films, etc.) (Film, laminated film, etc.) and other individual packages, a number of individually packaged solid seasonings, and then packaged in paper or bags, or can be stored in boxes, plastic bottles, glass bottles, metal Cans, aluminum foil bags and other containers. Alternatively, multiple people's servings or multiple usages can be packed in a package using a bag or the like, or filled in a container such as a plastic bottle, glass bottle, metal can, aluminum foil bag and the like.

The solid seasoning of the present invention can be packaged or filled in a packaging body or container. The solid seasoning of the present invention can be a bag with a chain zipper, an adhesive tape bag, a container with a sealing ring, an aluminum foil bag with a zipper, and the like, which can be resealed. The container can be used without problems even if it is a package or container that cannot be sealed again after being opened.

In addition, the present invention is not limited to the above-mentioned embodiments, and it is a matter of course that various packaging container forms can be used within the scope of the present invention.

As described above, the solid seasoning of the present invention limits the blending amount of sugar to 15 parts by weight or less of sugar with respect to 100 parts by weight of common salt. As a result, the moisture absorption rate of the solid seasoning is drastically delayed, and it becomes extremely difficult to cake.

Even if the solid seasoning of the present invention is left in the air, it is not easy to absorb moisture and it is not easy to generate lumps.

Therefore, the solid seasonings in the form of individual packages with one person's serving or one-time use, and Any of the solid seasonings in the form of packaging used together or filled in a container can suppress moisture absorption and agglomeration of the solid seasonings. In particular, when a plurality of human servings or a plurality of usage amounts are packaged together, or a solid seasoning in a form filled in a container, the solid seasoning is repeatedly taken out and used after opening the package or container, and used After the solid seasoning is stored once, the moisture absorption and agglomeration of the solid seasoning can be well suppressed during long-term storage.

In addition, even when a package or container that cannot be resealed after opening is used, the solid seasoning can be stored well.

Furthermore, since the solid seasoning of the present invention does not limit the use of lactose as an excipient, the solid seasoning can be produced in accordance with the previous manufacturing method.

In addition, the present invention provides a method for producing a solid seasoning with improved moisture absorption resistance and agglomeration resistance (hereinafter also referred to as "the production method of the present invention").

The production method of the present invention includes a step of making solid seasoning contain 30% to 50% by weight of table salt with respect to the entire amount of the solid seasoning, and 0 to 15 parts by weight of granulated sugar with respect to 100 parts by weight of the common salt. .

In the manufacturing method of the present invention, the sugar content is preferably 5 to 15 parts by weight relative to 100 parts by weight of common salt, and more preferably 10 to 15 parts by weight.

Furthermore, as for the "solid seasoning", "table salt", and "sugar" in the production method of the present invention, as described above, the salt and sugar are present in a solid state in a crystalline state.

The production method of the present invention may further include a step of containing a nutritional component, a flavor component, and a general food additive.

The nutrition components, taste components, and food additives are as described above.

In addition, from the viewpoint of flavor and nutrition, nutritional ingredients and flavoring ingredients so that they contain sugars other than sugar, edible fats and oils, extracts, protein hydrolysates, soy sauce, umami seasonings, sour seasonings, and spices One or two or more of the groups are preferable.

In addition, from the viewpoint of supplementing the sweetness exhibited by the solid seasoning and imparting stability to the preparation, it is preferred that it contains sugars other than granulated sugar, and that it contains lactose more preferably.

Furthermore, the manufacturing method of the present invention includes a step of pulverizing the above-mentioned mixture containing salt and sugar, granulating, granulating, or forming into a desired form.

The morphology, particle size, and the like of the solid seasoning with improved moisture absorption resistance and agglomeration resistance produced by the production method of the present invention are as described above.

Further, the manufacturing method of the present invention includes the steps of individually packing the solid seasonings for one person or a single-use amount, and then packaging them into a package, or storing them in a container, or consuming multiple servings. The step of packing a solid seasoning in a serving amount or a plurality of uses in a package or filling a container.

According to the manufacturing method of the present invention, a solid seasoning can be obtained in which the moisture absorption rate is dramatically delayed and the moisture blocking resistance is improved.

Furthermore, the present invention provides a method for suppressing the absorption of solid seasonings. Wet and cake method (hereinafter also referred to as "the method of the present invention" in this specification).

The method of the present invention is contained in a solid seasoning containing 30% to 50% by weight of common salt, and contains 0 to 15 parts by weight of sugar with respect to 100 parts by weight of common salt.

In the method of the present invention, "solid seasoning", "table salt" and "sugar" are as described above.

In the method of the present invention, the sugar content is preferably 5 to 15 parts by weight relative to 100 parts by weight of common salt, and more preferably 10 to 15 parts by weight.

According to the method of the present invention, the above-mentioned nutritional components, flavor components, and general food additives can be added to the solid seasoning as needed.

From the viewpoint of flavor and nutrition, it is preferred that the method of the present invention further comprises adding sugars selected from sugar, edible fats and oils, extracts, protein hydrolysates, soy sauce, umami seasoning, sour seasoning, and spice. One or more of the group.

In addition, from the viewpoint of supplementing the sweetness of the solid seasoning and stabilizing the formulation of the solid seasoning such as an excipient, a binder, etc., the method of the present invention preferably includes the addition as a nutritional component and the The flavor component is preferably a sugar other than sugar, and more preferably contains lactose as a sugar other than sugar.

The method of the present invention includes adding liquid components such as extracts and soy sauce, adding them in a state containing these materials, and forming a solid seasoning into a salt and sugar content in a crystalline state. The amount and the sugar content ratio with respect to 100 parts by weight of common salt are calculated before adding.

The form, particle size, and production method of the solid seasoning in the method of the present invention are as described above.

In addition, as described above, the solid seasoning in the method of the present invention can provide individual packaging of one person's serving or one-time consumption, and then pack a plurality of individually packed solid seasonings, and then package them in one package. , Or in the form of being stored in a container, or in the form of packaging a plurality of serving portions or a plurality of usage amounts in one container or filling in one container.

The method of the present invention can dramatically delay the moisture absorption speed of the solid seasoning, and can well suppress the agglomeration of the solid seasoning due to moisture absorption.

Therefore, the method of the present invention, whether it is one person's serving size or one-time use amount, through solid packaging in individual packaging forms, and packaging a plurality of people's serving size or multiple uses into one package, or filling Any of the solid seasonings in the form of a container may be suitable for use, and a plurality of human servings or a plurality of usage amounts are packaged into a package, or the solid seasoning in the form of a container is filled. , More suitable for use.

[Example]

The following examples illustrate the present invention in more detail, but the present invention is not limited thereby.

[Examples 1 to 3, Comparative Examples 1 to 3]

Table 1 shows the results of measuring critical relative humidity (CRH; Critical Relative Humidity) for common salt, fine sugar, and lactose that are commonly used as raw materials in solid seasonings. The relative humidity (RH; Relative Humidity) of soluble powder raw materials becomes high during storage, and when it reaches CRH, it will cause deliquescent, and sometimes it will agglomerate. The measurement of CRH is based on the determination of the adsorption isotherm by the water activity measurement system AW-blow (manufactured by Rotronic), and the determination is based on the Aw value during deliquescent. The measurement conditions of the water activity were in DVS (Dynamic Vapor Sorption) mode. The setting temperature was 25 ° C, and the Aw rising step was 0.02.

In Example 1, the CRH was measured for common salt (sodium salt produced by Japan Sea Water Co., Ltd.) having a sodium chloride concentration of 99.0% by weight or more.

Example 2 is a measurement of CRH for a mixture of common salt and fine sugar in common salt: fine sugar = 9: 1 (weight ratio) (fine sugar content = 11.1 parts by weight based on 100 parts by weight of common salt).

In Example 3, CRH was measured for a mixture obtained by mixing common salt and lactose with common salt: lactose = 5: 5 (weight ratio).

Comparative Example 1 was a CRH measured on a mixture of common salt and fine white sugar with salt: fine white sugar = 5: 5 (weight ratio) (fine sugar content = 100 parts by weight based on 100 parts by weight of common salt).

Comparative Example 2 is a method of measuring CRH for a mixture of common salt and fine sugar mixed with common salt: fine sugar = 1: 9 (weight ratio) (fine sugar content = 900 parts by weight based on 100 parts by weight of common salt).

Comparative Example 3 is a CRH measurement for fine sugar.

From the CRH measurement results shown in Table 1, it is clear that the CRH in Examples 1 to 3 is 70% to 73%. By adding fine sugar or lactose, no large change was found.

On the other hand, in Comparative Examples 1 and 2 in which the amount of fine sugar is 100 parts by weight and 900 parts by weight with respect to 100 parts by weight of common salt, the CRH is 61%, which is compared with the CRH (73%) of common salt monomer. significantly reduce. In addition, CRH was also significantly reduced as compared to CRH (83%) of Comparative Example 3 of the fine sugar monomer.

That is, compared with Comparative Examples 1 and 2, Examples 2 and 3 show that deliquescent is less likely to occur. It can be seen that although Examples 2 and 3 contained fine white sugar or lactose, they were maintained in a state in which deliquescent was not easily generated in the same manner as in the case of the salt monomer.

[Examples 5 to 7, Comparative Example 4] Solid seasoning

According to the content shown in Table 2, salt, fine sugar, lactose, and other raw materials were mixed, and granulation was performed by extruding and granulating to prepare a granular seasoning. In addition, other raw materials are soy sauce, extracts (a mixture of meat extracts, vegetable extracts, and yeast extracts), and spices (garlic, pepper, Bay leaves and cloves) and umami seasonings (sodium L-glutamate, disodium inosinate, and disodium succinate) are mixed and used at a weight ratio of 1: 4: 3: 23. The salt content in other raw materials is about 0.2% by weight based on the seasoning.

The contents of fine sugar in each of the seasonings of Examples 5 and 6 are 14.6 parts by weight and 7.3 parts by weight with respect to 100 parts by weight of salt. The seasoning of Example 7 does not contain fine sugar.

In contrast, the content of fine sugar in the seasoning of Comparative Example 4 was 34.0 parts by weight based on 100 parts by weight of common salt.

For each of the seasonings of Examples 5 to 7 and Comparative Example 4, the amount of water and the time (caking time) until caking were measured. The moisture content of each seasoning was measured in a weighing bottle and 3g each of the seasonings of the examples and comparative examples were placed in a constant temperature and humidity tank ("LH33-13P" manufactured by Nakano Science Co., Ltd.) in an open state. After equilibrating at a temperature of 30 ° C and a humidity of 30%, the conditions were changed to a temperature of 30 ° C and a humidity of 65%, and then measured over time using a reduced pressure drying method (conditions; 4kPa, 70 ° C, 5 hours), and then It expresses as a water content (weight% DB) with respect to the dry weight of each seasoning. In addition, the chronological state of each seasoning was observed, and the time required until the cake was taken as the cake time. Whether or not lumps are formed, use VORTEX-GENIE2 ( manufactured by Scientific Industries ) to shake each seasoning measured in a measuring bottle (10 seconds under a scale of 5), and find that the seasoning adheres to more than half of the bottom area of the measuring bottle. Even if the weighing bottle is shaken, there is still agglomeration of the seasoning, and the state of looseness is judged to be "caking".

Table 2 shows the measurement results of the blocking time. In addition, the change over time of the moisture content of each seasoning is shown in FIG. 1, and the time when the cake is reached is shown in FIG. 1. Indicated by "↑".

As shown in Table 2 and Fig. 1, the seasoning of Comparative Example 4 had intense moisture absorption immediately after the beginning of the experiment, and reached agglomeration in a short time, while each seasoning of Examples 5 and 6 suppressed the absorption. As a result of the wetness, it was found that the agglomeration time increased and it became difficult to agglomerate. The seasoning of Example 7 significantly suppressed moisture absorption and did not reach agglomeration within the observation time (1340 minutes).

From the above results, in order to obtain the anti-hygroscopic agglomeration effect expected by the present invention, it is clear that the sugar content in the solid seasoning must be set to 100% by weight of the salt contained in the solid seasoning. 0 to 15 parts by weight of granulated sugar.

[Industrial availability]

As described in detail above, according to the present invention, it is possible to provide a solid seasoning which can suppress agglomeration due to moisture absorption and has excellent storage stability.

The solid seasoning of the present invention is a serving size for one person or one serving The individual packaging forms of the secondary usage amount are either a plurality of human consumption portions or multiple usage amounts are packaged together, or they are provided to consumers in a form filled in a container. When provided in any one of the foregoing forms, the solid seasoning can suppress the agglomeration due to moisture absorption. In particular, when a solid seasoning in the form of packaging a plurality of serving portions or a plurality of uses together or filling them in a container, the solid seasoning is used a plurality of times after the package or container is opened, And after opening the package or container and using the solid seasoning once, even under long-term storage conditions, it can well suppress the agglomeration due to moisture absorption.

This application is based on the 2016-130775 patent application filed in Japan, and its contents are included in this specification.

Claims (7)

A solid seasoning containing 30% to 50% by weight of table salt with respect to the entire amount of the solid seasoning and 0 to 15 parts by weight of granulated sugar with respect to 100 parts by weight of table salt. For example, the solid seasoning of item 1 of the patent application scope, wherein the sugar content is 5 parts by weight to 15 parts by weight relative to 100 parts by weight of common salt. For example, the solid seasoning of item 1 or 2 of the patent application scope, in which granulated sugar is caster sugar. For example, the solid seasoning according to any one of claims 1 to 3, which contains sugars other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, sour seasonings, and spicy One or two or more kinds of spices. For example, the solid seasoning of item 4 of the patent application scope, wherein sugars other than granulated sugar are lactose. For example, the solid seasoning according to any of claims 1 to 5 of the scope of patent application, which is powder or granular. If you apply for a solid seasoning in any one of the scope of patents 1 to 6, It consists of packaging multiple servings or multiple uses together or filling them in a single container.