WO2018062399A1 - Powdered seasoning composition, food product using same, and method for producing powdered seasoning composition - Google Patents

Powdered seasoning composition, food product using same, and method for producing powdered seasoning composition Download PDF

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Publication number
WO2018062399A1
WO2018062399A1 PCT/JP2017/035254 JP2017035254W WO2018062399A1 WO 2018062399 A1 WO2018062399 A1 WO 2018062399A1 JP 2017035254 W JP2017035254 W JP 2017035254W WO 2018062399 A1 WO2018062399 A1 WO 2018062399A1
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Prior art keywords
seasoning
powder
seasoning composition
producing
salt
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PCT/JP2017/035254
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French (fr)
Japanese (ja)
Inventor
松原　賢政
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株式会社大成化研
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Publication of WO2018062399A1 publication Critical patent/WO2018062399A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Definitions

  • the present invention relates to a powder seasoning composition, a food using the same, and a method for producing the powder seasoning composition.
  • sugar also has the problem of being accumulated in the body as fat due to excessive intake, leading to obesity and sometimes worsening to diabetes.
  • the present invention it is intended to provide a powder seasoning composition that can suppress excessive intake of the seasoning while satisfying the taste of the consumer, a food using the same, and a method for producing the powder seasoning composition. Objective.
  • the powder seasoning composition of the present invention is a powder seasoning composition containing a powdery seasoning (hereinafter also referred to as “powder seasoning”), and the average particle size of the seasoning is 0. .1 nm or more and 0.5 mm or less.
  • the average particle size of the powder seasoning contained is 0.1 nm or more and 0.5 mm or less, the content of the powder seasoning than the conventional powder seasoning composition Even if there is little, the surface area of a powder seasoning can be enlarged. As a result, miso can be stimulated even if the content of the powder seasoning is low, so that the taste of the consumer can be satisfied even if the intake of the powder seasoning is low, resulting in excessive seasoning. Ingestion can be suppressed.
  • the “average particle diameter” is the number average value (number average particle diameter) of the maximum delivery length of each powder seasoning particle observed with a transmission electron microscope.
  • the seasoning may be salt, sugar, spices, powdered soy sauce, powder soup, or a combination thereof.
  • the “powder dashi” refers to a powder seasoning that contains umami ingredients such as amino acids and serves as a source of boiled soup.
  • the average particle size is about 0.36 mm to 0.52 mm and the sucrose concentration is about 97.4% on average.
  • the seasoning according to the present invention is sugar, since the average particle size is smaller than that of conventional sugar, the total area in contact with the miso such as the tongue of an animal is larger than that of conventional sugar. But it feels sweeter than conventional sugar.
  • the average particle diameter is about 0.4 mm.
  • the seasoning according to the present invention has an average particle size of 0.04 mm or more and 0.2 mm or less, the same taste as before can be produced in a small amount as in the case of the above-mentioned sugar. It is possible to prevent excessive salt from being taken, and it is possible to make it difficult to harm health.
  • the seasoning is salt having an average particle size of 0.04 mm or more and 0.2 mm or less
  • the surface area is large because the average particle size is finer than salt having a mean particle size of about 0.4 mm.
  • the area corresponding to the miso such as the tongue of the animal increases.
  • the salt flavor equivalent to the past can be seasoned to food, beverages, etc. with a small amount of salt compared to the conventional case, it is possible to prevent the animal from taking too much salt.
  • the seasonings according to the present invention such as other spices, powdered soy sauce, and powdered soup, it is possible to add the same flavor to foods and the like in a small amount by considering the average particle size. is there.
  • the food of the present invention is a food containing the powder seasoning composition of (1) or (2).
  • the salt water seasoning which consists of the water containing salt among the powder seasoning composition of this invention mentioned above is mentioned, for example. .
  • the consumer's taste can be satisfied even if the intake of the powder seasoning is reduced, and as a result The excessive intake of seasonings can be suppressed.
  • the manufacturing method of the 1st powder seasoning composition of this invention is a manufacturing method of the powder seasoning composition containing a powdery seasoning, Comprising: The average particle diameter is 0 by wet grinding
  • the above-described powder seasoning composition of the present invention is provided with a pulverization step by wet pulverization that is relatively easy to pulverize to small particles of nano level. Can be manufactured reliably.
  • the seasoning may be salt, sugar, spice, powder soy sauce, powder soup, or a combination thereof.
  • the seasoning is dispersed by spraying the dispersion fluid of the seasoning raw material toward the collision hard body at a high pressure. It is preferable to pulverize the seasoning raw material by colliding the raw material with the collision hard body. According to this structure, the powder seasoning composition of this invention mentioned above can be manufactured easily and reliably.
  • a dispersion fluid of the seasoning raw material is jetted from a pair of nozzles at a high pressure, and the jet streams are mutually connected. It is preferable to crush the seasoning raw material by collision. Also with this configuration, the above-described powder seasoning composition of the present invention can be easily and reliably produced.
  • an injection pressure when high-pressure injection of the dispersion fluid of the seasoning material is 50 MPa or more and 250 MPa or less. According to this composition, the above-mentioned powder seasoning composition of the present invention can be manufactured more easily and reliably.
  • the content of the seasoning raw material in the dispersion fluid is preferably 1% by mass or more and 20% by mass or less. According to this composition, the above-mentioned powder seasoning composition of the present invention can be manufactured more easily and reliably.
  • the dispersion medium of the dispersion fluid is preferably ethanol or edible oil.
  • Ethanol and edible oil are suitable as a dispersion medium for salt because salt does not dissolve and safety is high.
  • the “edible oil” refers to oils and fats that are kept in a liquid state at 5 ° C. for edible use.
  • the dispersion medium of the dispersion fluid is preferably edible oil.
  • Edible oil is suitable as a sugar dispersion medium because it does not dissolve sugar and has high safety.
  • the edible oil is corn oil, rapeseed oil, soybean oil, safflower oil, sunflower oil, rice oil, olive oil, cottonseed oil, sesame oil. High oleic safflower oil, high oleic sunflower oil, or a combination thereof.
  • the method for producing the second powder seasoning composition of the present invention is a method for producing a powder seasoning composition containing a powdery seasoning, and the average particle size of the seasoning raw material is 0 by dry grinding.
  • a pulverizing step of pulverizing into a powdery seasoning of 1 nm or more and 0.5 mm or less is characterized.
  • the powder seasoning composition of the present invention described above can be easily prepared because the powder seasoning composition of the present invention described above is provided with a grinding step by dry grinding that does not require a separation step from the dispersion medium after grinding. Can be manufactured.
  • the seasoning may be salt, sugar, spice, powder soy sauce, powder soup, or a combination thereof.
  • the seasoning raw material is preferably pulverized by an attritor or a bead mill.
  • the powder seasoning composition of this invention mentioned above can be manufactured easily and reliably.
  • the “attritor” refers to a device that puts balls (spherical beads) and a raw material into a container having a rotating stirring rod, and stirs the raw material by stirring the ball with the stirring rod.
  • the “bead mill” refers to an apparatus in which beads and raw materials are filled in a container, the container is rotated, and the raw materials are pulverized by bead collision and shearing force.
  • the seasoning is salt, and is evaporated and isolated from a raw material obtained by dissolving rock salt in seawater in a vacuum state of 35 ° C. or higher and 45 ° C. or lower. It may generate salt.
  • the evaporated substance separated from the raw material may be liquefied to generate a liquid.
  • the present liquid is a liquid containing nutrients such as minerals, and can be made into a beverage.
  • the manufacturing method of the powder seasoning composition of this invention is suitable as a manufacturing method of the powder seasoning composition which can suppress the excessive intake of a seasoning, satisfying a consumer's taste.
  • the powder seasoning composition according to an embodiment of the present invention is a powder seasoning composition containing a powder seasoning, wherein the average particle size of the powder seasoning is 0.1 nm to 0.5 mm (preferably 10 ⁇ m or less).
  • the powder seasoning composition of this embodiment even if there is little content of a powder seasoning than the conventional powder seasoning composition, the surface area of a powder seasoning can be enlarged. As a result, miso can be stimulated even if the content of the powder seasoning is low, so that the taste of the consumer can be satisfied even if the intake of the powder seasoning is low, resulting in excessive seasoning. Ingestion can be suppressed.
  • the powder seasoning is not particularly limited as long as the average particle diameter is within the specific range, and examples thereof include salt, sugar, spices, powdered soy sauce, powdered soup, and the like. .
  • the average particle diameter of the powder seasoning is 0.1 nm or more, preferably 1 nm or more, from the viewpoint of satisfying the consumer's taste.
  • the average particle diameter of the powder seasoning may be 0.5 mm or less, but is preferably 10 ⁇ m or less, more preferably 1 ⁇ m or less, further preferably 500 nm or less, and further preferably 100 nm or less from the viewpoint of suppressing excessive intake.
  • Examples of the method for setting the average particle size of the powder seasoning within the above range include a method of pulverizing the seasoning raw material by the method for producing the first or second powder seasoning composition described below.
  • the powder seasoning composition of this embodiment may consist of a powder seasoning, and may be a mixture of a powder seasoning and other seasonings or ingredients.
  • a powder seasoning composition comprising sodium chloride having an average particle size of 0.1 nm to 0.5 mm (preferably an average particle size of 0.1 mm to 0.5 mm).
  • salt-containing spice mixed with salt having an average particle size of 0.1 nm to 0.5 mm (preferably an average particle size of 0.1 mm to 0.5 mm) and a spice having an average particle size of more than 10 ⁇ m, or an edible oil
  • salt and sugar having an average particle size of 0.1 nm to 0.5 mm (preferably, an average particle size of 0.1 mm to 0.5 mm) are mixed.
  • the sodium chloride content in the salt is 45% or more and 99.5% or less.
  • the salt is (1) rock salt, (2) purified salt obtained by evaporating seawater or lake water or using an ion exchange membrane, etc., and (3) naturally condensing seawater or lake water in a salt paddy etc. Natural salt (crude salt) obtained by the above, (4) salt obtained by extraction from sand, soil, and the like.
  • additives such as an antioxidant and an emulsifier may be added to the powder seasoning composition of the present embodiment.
  • limit especially as said antioxidant A vitamin E, vitamin C, a tea extract, a rosemary extract etc. are mentioned.
  • limit especially as said emulsifier For example, a lecithin, glycerol fatty acid ester, etc. are mentioned.
  • Other additives include pH adjusters, gelling agents, thickening polysaccharides, preservatives and the like. These additives may be used alone or in combination of two or more.
  • the food of this embodiment is a food containing the powder seasoning composition of the above-described embodiment. According to the food of this embodiment, for the same reason as the powder seasoning composition of the embodiment described above, the taste of the consumer can be satisfied even if the intake of the powder seasoning is reduced. The excessive intake of food can be suppressed.
  • the description is abbreviate
  • the food of this embodiment is not particularly limited as long as it contains the powder seasoning composition of the above-described embodiment.
  • boiled products such as boiled, sweet-boiled, hot-boiled, boiled beans, skewers, grilled, foil-baked, kaba Baked goods such as baked goods; deep-fried food such as fried chicken, tempura, fried food, etc .; Soups such as potage; soups for noodles such as buckwheat, udon, ramen; sauces used for macaroni, spaghetti, etc .; soup; miso soup; rice porridge; miscellaneous cooking; cooked rice;
  • a 1st manufacturing method is a manufacturing method of the powder seasoning composition containing a powdery seasoning, Comprising: A powdery seasoning with an average particle diameter of 0.1 nm or more and 0.5 mm or less by wet grinding
  • a step of mixing the powder seasoning with other seasonings or foods may be provided as necessary.
  • the powder seasoning composition of the above-described embodiment can be reliably produced because it includes a pulverization process by wet pulverization that is relatively easy to pulverize particles having a small nano level.
  • seasoning material can be appropriately selected according to the target powder seasoning, and examples thereof include commercially available salt, sugar, spices, powdered soy sauce, and soup stock.
  • the wet pulverization method is not particularly limited.
  • the seasoning raw material is collided with the condiment raw material by colliding the condiment raw material with the collision hard body by spraying the dispersion fluid of the condiment raw material toward the hard collision body.
  • a pulverizing method hereinafter also referred to as “hard body collision method”. According to this method, since the average particle diameter of the powder seasoning can be easily adjusted to the specific range described above, the powder seasoning composition of the embodiment described above can be easily and reliably manufactured.
  • the material for the collision hard body is not particularly limited as long as it can withstand the impact at the time of collision of the dispersed fluid, and examples thereof include ceramic.
  • the crushing apparatus to be used is not particularly limited. For example, “Starburst (registered trademark)” manufactured by Sugino Machine Co., Ltd. can be used.
  • the powder seasoning composition of embodiment mentioned above can be manufactured more easily and reliably.
  • the content of the seasoning raw material in the dispersion fluid is preferably 1% by mass or more and 20% by mass or less. By adjusting within this range, the powder seasoning composition of embodiment mentioned above can be manufactured more easily and reliably.
  • the dispersion medium used for the dispersion fluid is not particularly limited as long as it is a liquid that does not dissolve the target powder seasoning.
  • the target powder seasoning is salt, ethanol, edible oil, or the like can be used as a dispersion medium for the dispersion fluid.
  • Ethanol and edible oil are suitable as a dispersion medium for salt because salt does not dissolve and safety is high.
  • the target powder seasoning is sugar
  • edible oil or the like can be used as a dispersion medium for the dispersion fluid.
  • Edible oil is suitable as a sugar dispersion medium because it does not dissolve sugar and has high safety.
  • Examples of the edible oil include corn oil, rapeseed oil, soybean oil, safflower oil, sunflower oil, rice oil, olive oil, cottonseed oil, sesame oil, high oleic safflower oil, and high oleic sunflower oil. May be.
  • the dispersion medium and the target powder seasoning such as the method of evaporating the dispersion medium and the extraction using another liquid in which the target powder seasoning dissolves are used. It can be selected as appropriate.
  • a dispersion medium edible oil etc.
  • a powder seasoning composition such as dressing.
  • the specific method of the hard body collision method is not particularly limited, and examples thereof include a wet pulverization method according to the procedure described in JP-A-2015-977.
  • a seasoning material dispersion fluid is sprayed at a high pressure from a pair of nozzles, and the seasoning material is pulverized by causing the jets to collide with each other (hereinafter referred to as a crushed seasoning material).
  • a jet flow collision method Also by this method, since the average particle diameter of a powder seasoning can be easily adjusted to the specific range mentioned above, the powder seasoning composition of embodiment mentioned above can be manufactured easily and reliably.
  • the crusher used for the jet flow mutual collision method is not particularly limited.
  • “Artemizer HJP-25005” manufactured by Sugino Machine Co., Ltd. can be used.
  • the specific method of the jet flow mutual collision method is not particularly limited, and examples thereof include a wet pulverization method according to the procedure described in JP-A-2005-270891.
  • the injection pressure when the dispersion fluid is jetted at high pressure, the content of the seasoning material in the dispersion fluid, the dispersion medium used for the dispersion fluid, the method for separating the dispersion medium after the pulverization process, etc. are described above. This is the same as the hard body collision method.
  • the second production method is a method for producing a powder seasoning composition containing a powdery seasoning, wherein the seasoning raw material is dry-ground to a powdery seasoning having an average particle size of 0.1 nm to 0.5 mm. And a pulverizing step for pulverizing. After the pulverization step, a step of mixing the powder seasoning with other seasonings or foods may be provided as necessary.
  • the powder seasoning composition of the above-described embodiment can be easily produced because it includes a grinding step by dry grinding that does not require a separation step from the dispersion medium after grinding.
  • seasoning material can be appropriately selected according to the target powder seasoning, and examples thereof include commercially available salt, sugar, spices, powdered soy sauce, and soup stock.
  • the dry pulverization method is not particularly limited, and examples thereof include a method of pulverizing the seasoning raw material with an attritor or a bead mill. According to this method, since the average particle diameter of the powder seasoning can be easily adjusted to the specific range described above, the powder seasoning composition of the embodiment described above can be easily and reliably manufactured.
  • salt it may be produced by evaporating and isolating from a raw material obtained by dissolving rock salt in seawater or lake water in a vacuum state of 35 ° C. or higher and 45 ° C. or lower (the degree of vacuum is preferably 95% or higher and 99% or lower). Is possible. The same applies to other seasonings, but it is also possible to reduce the particle size of the seasoning by reducing the moisture in the vacuum to 4% or less. It is also possible to change by adjustment.
  • the method which combined the 1st manufacturing method mentioned above and the 2nd manufacturing method ie, the method which combined wet grinding and dry grinding, can also be employ
  • the present invention is suitable for foods that can suppress the excessive intake of seasonings while satisfying the taste of consumers.
  • the powder seasoning composition of the present invention was salt
  • an analysis test of the main component of the salt was performed.
  • the salt is produced by evaporating and isolating from a raw material obtained by dissolving rock salt in seawater in a vacuum state of 35 ° C.
  • about 550 g of salt obtained by evaporating and isolating from a raw material liquid obtained by dissolving 300 g of Mongolian rock salt in 10 L of Shodoshima seawater in a vacuum state of 35 ° C. nine main components shown in Table 1 below.
  • the analysis test was conducted based on the salt test method 4th edition (published by the salt business center). The results are shown in Table 1 below.
  • Comparative Example 1 about 300 g of salt obtained by evaporating and isolating from only 10 L of Shodoshima seawater in a vacuum state at 35 ° C., a similar principal component analysis test was conducted. The results are shown in Table 2 below.
  • the sodium chloride content is the highest in the rock salt of Comparative Example 2 and is about 99%, then the salt according to the example of the present invention is about 84%, and only seawater is used as a raw material.
  • the lowest salt of Comparative Example 1 was about 75%. From the result of this sodium chloride content, it can be seen that if the blending ratio of seawater in the raw materials of the examples of the present invention is increased, salt with a reduced sodium chloride content can be produced as compared with rock salt alone. Moreover, about content of mineral components, such as magnesium, it turns out that the salt concerning this invention and the salt of the comparative example 1 are very higher than the rock salt of the comparative example 2.
  • the Example of this invention it turns out that the salt which adjusted content of sodium chloride and another mineral component can be manufactured.
  • the quantity of the salt which can be manufactured from 10L of seawater since the Example which concerns on this invention can manufacture about 1.8 times the quantity compared with the comparative example 1, it also turned out that manufacturing efficiency is good.
  • the salt according to the embodiment of the present invention is used in foods, so that the salt equivalent to the conventional salt is used in a smaller amount compared to the conventional salt.
  • the flavor can be seasoned in food, beverages and the like. As a result, it is possible to prevent excessive salt from being taken and to make it difficult to harm health.
  • the mineral content of the salt which concerns on the Example of this invention is contained abundantly compared with the commercially available salt of the same quantity, it can make it difficult to impair health also about this point compared with the commercially available salt.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

[Problem] To provide: a powdered seasoning composition capable of suppressing excessive intake of seasonings while satisfying the palate of a consumer; a food product using the same; and a method for producing a powdered seasoning composition. [Solution] The powdered seasoning composition according to the present invention contains a powdery seasoning and is characterized in that the average particle size of the seasoning is 0.1 nm to 0.5 mm. The food product according to the present invention contains said powdered seasoning composition. The method for producing a powdered seasoning composition is a method for producing a powdered seasoning composition containing a powdery seasoning, and is characterized by comprising a pulverizing step for pulverizing a seasoning raw material into a powdery seasoning having an average particle size of 0.1 nm to 0.5 mm by wet pulverization or dry pulverization.

Description

粉末調味料組成物とこれを用いた食品、及び粉末調味料組成物の製造方法Powder seasoning composition, food using the same, and method for producing powder seasoning composition
　本発明は、粉末調味料組成物とこれを用いた食品、及び粉末調味料組成物の製造方法に関するものである。 The present invention relates to a powder seasoning composition, a food using the same, and a method for producing the powder seasoning composition.
　近年、食塩の過剰摂取が、高血圧、心臓疾患、腎臓疾患等の生活習慣病の危険因子になると考えられているため、生活習慣病を予防する１つの手段として食品中の食塩の配合量を低減させることが検討されている。しかし、一般的に食品中の食塩の配合量を通常より１０質量％以上低下させると、おいしさが損なわれてしまう。 In recent years, excessive intake of salt has been considered to be a risk factor for lifestyle-related diseases such as hypertension, heart disease, and kidney disease, so reducing the amount of salt in food as a means of preventing lifestyle-related diseases It is being considered to do. However, in general, when the amount of sodium chloride in the food is reduced by 10% by mass or more than usual, the taste is impaired.
　他方、砂糖についても、過剰摂取により脂肪として体に蓄積され、肥満につながり、時には糖尿病へと悪化するという問題を有している。 On the other hand, sugar also has the problem of being accumulated in the body as fat due to excessive intake, leading to obesity and sometimes worsening to diabetes.
　砂糖に関しては、過剰摂取による健康被害を抑制するために、例えば砂糖を含まない菓子が検討されている（特許文献１等参照）。 Regarding sugar, for example, confectionery that does not contain sugar has been studied in order to suppress health damage due to excessive intake (see Patent Document 1, etc.).
特開２００７－１２９９１５号公報JP 2007-129915 A
　しかし、特許文献１に記載の発明では消費者の味覚を満足させることは困難であった。このように、従来の技術では、消費者の味覚を満足させ、かつ調味料の過剰摂取を抑制することは困難であった。 However, with the invention described in Patent Document 1, it was difficult to satisfy the taste of consumers. Thus, with the conventional technology, it has been difficult to satisfy consumers' taste and suppress excessive intake of seasonings.
　そこで、本発明においては、消費者の味覚を満足させつつ、調味料の過剰摂取を抑制できる粉末調味料組成物とこれを用いた食品、及び粉末調味料組成物の製造方法を提供することを目的とする。 Therefore, in the present invention, it is intended to provide a powder seasoning composition that can suppress excessive intake of the seasoning while satisfying the taste of the consumer, a food using the same, and a method for producing the powder seasoning composition. Objective.
（１）　本発明の粉末調味料組成物は、粉末状の調味料（以下、「粉末調味料」ともいう）を含有する粉末調味料組成物であって、前記調味料の平均粒径が０．１ｎｍ以上０．５ｍｍ以下であることを特徴とする。 (1) The powder seasoning composition of the present invention is a powder seasoning composition containing a powdery seasoning (hereinafter also referred to as “powder seasoning”), and the average particle size of the seasoning is 0. .1 nm or more and 0.5 mm or less.
　前記（１）の粉末調味料組成物によれば、含有する粉末調味料の平均粒径が０．１ｎｍ以上０．５ｍｍ以下であるため、従来の粉末調味料組成物より粉末調味料の含有量が少なくても粉末調味料の表面積を大きくすることができる。これにより、粉末調味料の含有量が少なくても味蕾を刺激することができるため、粉末調味料の摂取量を少なくしても消費者の味覚を満足させることができ、結果として調味料の過剰摂取を抑制できる。なお、前記「平均粒径」は、透過型電子顕微鏡で観察される各粉末調味料粒子の最大差し渡し長さの数平均値（数平均粒径）である。 According to the powder seasoning composition of (1), since the average particle size of the powder seasoning contained is 0.1 nm or more and 0.5 mm or less, the content of the powder seasoning than the conventional powder seasoning composition Even if there is little, the surface area of a powder seasoning can be enlarged. As a result, miso can be stimulated even if the content of the powder seasoning is low, so that the taste of the consumer can be satisfied even if the intake of the powder seasoning is low, resulting in excessive seasoning. Ingestion can be suppressed. The “average particle diameter” is the number average value (number average particle diameter) of the maximum delivery length of each powder seasoning particle observed with a transmission electron microscope.
（２）　前記（１）の粉末調味料組成物において、前記調味料が、食塩、砂糖、香辛料、粉末醤油、粉末だし又はこれらの組み合わせであってもよい。なお、前記「粉末だし」は、アミノ酸等の旨み成分を含有し、煮だし汁の素となる粉末調味料を指す。
　ここで、従来の砂糖においては、平均粒径が０．３６ｍｍ以上０．５２ｍｍ以下程度であってショ糖濃度が平均９７．４％程度のものである。本発明に係る調味料が砂糖である場合、従来の砂糖に比べて平均粒径が小さいので、動物の舌などの味蕾に接触する総面積が従来の砂糖に比べて大きくなることから、同じ分量でも従来の砂糖に比べて甘みを感じやすくなる。すなわち、同等の甘さを食物、飲料等に付加する場合、従来に比べて少ない量で味付けすることが可能となるので、動物の砂糖の取り過ぎを防止することができ、引いては健康を害しにくくすることができる。
　また、従来の食塩においては、平均粒径は０．４ｍｍ程度である。本発明に係る調味料が平均粒径０．０４ｍｍ以上０．２ｍｍ以下のものである場合、上述の砂糖の場合と同様に、少ない量で以前と同じ味を出すことが可能となるので、動物の塩分の取り過ぎを防止することができ、引いては健康を害しにくくすることができる。具体的には、前記調味料が平均粒径０．０４ｍｍ以上０．２ｍｍ以下の食塩である場合、従来の平均粒径が０．４ｍｍ程度の食塩に比べてきめ細やかになるので、表面積が大きくなり、動物の舌などの味蕾に当たる面積が増加する。これにより、従来に比べて少ない量の食塩で従来と同等の塩風味を食物、飲料等に味付けすることができるので、動物の塩分の取り過ぎを防止することができる。
　他の香辛料、粉末醤油、粉末だしなどの本発明に係る調味料についても、平均粒径を考慮したものとすることによって、少ない量で以前と同様の風味を食品などに付加することが可能である。 (2) In the powder seasoning composition of (1), the seasoning may be salt, sugar, spices, powdered soy sauce, powder soup, or a combination thereof. The “powder dashi” refers to a powder seasoning that contains umami ingredients such as amino acids and serves as a source of boiled soup.
Here, in the conventional sugar, the average particle size is about 0.36 mm to 0.52 mm and the sucrose concentration is about 97.4% on average. When the seasoning according to the present invention is sugar, since the average particle size is smaller than that of conventional sugar, the total area in contact with the miso such as the tongue of an animal is larger than that of conventional sugar. But it feels sweeter than conventional sugar. In other words, when adding the same sweetness to foods, beverages, etc., it becomes possible to season it in a smaller amount than before, so it is possible to prevent the animal from taking too much sugar, and to reduce health. It can be made difficult to harm.
Moreover, in the conventional salt, the average particle diameter is about 0.4 mm. When the seasoning according to the present invention has an average particle size of 0.04 mm or more and 0.2 mm or less, the same taste as before can be produced in a small amount as in the case of the above-mentioned sugar. It is possible to prevent excessive salt from being taken, and it is possible to make it difficult to harm health. Specifically, when the seasoning is salt having an average particle size of 0.04 mm or more and 0.2 mm or less, the surface area is large because the average particle size is finer than salt having a mean particle size of about 0.4 mm. As a result, the area corresponding to the miso such as the tongue of the animal increases. Thereby, since the salt flavor equivalent to the past can be seasoned to food, beverages, etc. with a small amount of salt compared to the conventional case, it is possible to prevent the animal from taking too much salt.
For the seasonings according to the present invention such as other spices, powdered soy sauce, and powdered soup, it is possible to add the same flavor to foods and the like in a small amount by considering the average particle size. is there.
（３）　本発明の食品は、前記（１）又は（２）の粉末調味料組成物を含有する食品である。なお、前記（１）又は（２）の粉末調味料組成物を含有する食品としては、たとえば、上述した本発明の粉末調味料組成物のうち食塩を含んだ水からなる塩水調味料が挙げられる。 (3) The food of the present invention is a food containing the powder seasoning composition of (1) or (2). In addition, as a foodstuff containing the powder seasoning composition of said (1) or (2), the salt water seasoning which consists of the water containing salt among the powder seasoning composition of this invention mentioned above is mentioned, for example. .
　前記（３）の食品によれば、上述した本発明の粉末調味料組成物と同様の理由により、粉末調味料の摂取量を少なくしても消費者の味覚を満足させることができ、結果として調味料の過剰摂取を抑制できる。 According to the food of the above (3), for the same reason as the above-described powder seasoning composition of the present invention, the consumer's taste can be satisfied even if the intake of the powder seasoning is reduced, and as a result The excessive intake of seasonings can be suppressed.
（４）　本発明の第１の粉末調味料組成物の製造方法は、粉末状の調味料を含有する粉末調味料組成物の製造方法であって、調味料原料を湿式粉砕により平均粒径０．１ｎｍ以上０．５ｍｍ以下の粉末状の調味料に粉砕する粉砕工程を備えることを特徴とする。 (4) The manufacturing method of the 1st powder seasoning composition of this invention is a manufacturing method of the powder seasoning composition containing a powdery seasoning, Comprising: The average particle diameter is 0 by wet grinding | pulverizing a seasoning raw material. A pulverizing step of pulverizing into a powdery seasoning of 1 nm or more and 0.5 mm or less is characterized.
　前記（４）の粉末調味料組成物の製造方法によれば、ナノレベルの小さい粒子までの粉砕が比較的容易な湿式粉砕による粉砕工程を備えるため、上述した本発明の粉末調味料組成物を確実に製造できる。 According to the method for producing a powder seasoning composition of the above (4), the above-described powder seasoning composition of the present invention is provided with a pulverization step by wet pulverization that is relatively easy to pulverize to small particles of nano level. Can be manufactured reliably.
（５）　前記（４）の粉末調味料組成物の製造方法において、前記調味料が、食塩、砂糖、香辛料、粉末醤油、粉末だし又はこれらの組み合わせであってもよい。 (5) In the method for producing a powder seasoning composition according to (4), the seasoning may be salt, sugar, spice, powder soy sauce, powder soup, or a combination thereof.
（６）　前記（４）又は（５）の粉末調味料組成物の製造方法の前記粉砕工程において、前記調味料原料の分散流体を衝突用硬質体に向けて高圧噴射することにより、前記調味料原料と前記衝突用硬質体とを衝突させて前記調味料原料を粉砕することが好ましい。この構成によれば、上述した本発明の粉末調味料組成物を容易かつ確実に製造できる。 (6) In the pulverization step of the method for producing a powder seasoning composition according to (4) or (5), the seasoning is dispersed by spraying the dispersion fluid of the seasoning raw material toward the collision hard body at a high pressure. It is preferable to pulverize the seasoning raw material by colliding the raw material with the collision hard body. According to this structure, the powder seasoning composition of this invention mentioned above can be manufactured easily and reliably.
（７）　前記（４）又は（５）の粉末調味料組成物の製造方法の前記粉砕工程において、前記調味料原料の分散流体を一対のノズルから高圧でそれぞれ噴射させると共に、その噴射流を互いに衝突させて前記調味料原料を粉砕することが好ましい。この構成によっても、上述した本発明の粉末調味料組成物を容易かつ確実に製造できる。 (7) In the pulverization step of the method for producing a powder seasoning composition according to (4) or (5), a dispersion fluid of the seasoning raw material is jetted from a pair of nozzles at a high pressure, and the jet streams are mutually connected. It is preferable to crush the seasoning raw material by collision. Also with this configuration, the above-described powder seasoning composition of the present invention can be easily and reliably produced.
（８）　前記（６）又は（７）の粉末調味料組成物の製造方法において、前記調味料原料の分散流体を高圧噴射する際の噴射圧力が５０ＭＰａ以上２５０ＭＰａ以下であることが好ましい。この構成によれば、上述した本発明の粉末調味料組成物をより容易かつ確実に製造できる。 (8) In the method for producing a powder seasoning composition according to (6) or (7), it is preferable that an injection pressure when high-pressure injection of the dispersion fluid of the seasoning material is 50 MPa or more and 250 MPa or less. According to this composition, the above-mentioned powder seasoning composition of the present invention can be manufactured more easily and reliably.
（９）　前記（６）から（８）の粉末調味料組成物の製造方法において、前記分散流体中の前記調味料原料の含有量が１質量％以上２０質量％以下であることが好ましい。この構成によれば、上述した本発明の粉末調味料組成物をより容易かつ確実に製造できる。 (9) In the method for producing a powder seasoning composition according to (6) to (8), the content of the seasoning raw material in the dispersion fluid is preferably 1% by mass or more and 20% by mass or less. According to this composition, the above-mentioned powder seasoning composition of the present invention can be manufactured more easily and reliably.
（１０）　前記（６）から（９）の粉末調味料組成物の製造方法において、前記調味料が食塩の場合は、前記分散流体の分散媒がエタノール又は食用油であることが好ましい。エタノール及び食用油は、食塩が溶解せず、かつ安全性も高いため、食塩の分散媒として好適である。なお、前記「食用油」は、食用に供される油脂のうち５℃で液状を保つものを指す。 (10) In the method for producing a powder seasoning composition according to (6) to (9), when the seasoning is salt, the dispersion medium of the dispersion fluid is preferably ethanol or edible oil. Ethanol and edible oil are suitable as a dispersion medium for salt because salt does not dissolve and safety is high. The “edible oil” refers to oils and fats that are kept in a liquid state at 5 ° C. for edible use.
（１１）　前記（６）から（９）の粉末調味料組成物の製造方法において、前記調味料が砂糖の場合は、前記分散流体の分散媒が食用油であることが好ましい。食用油は、砂糖が溶解せず、かつ安全性も高いため、砂糖の分散媒として好適である。 (11) In the method for producing a powder seasoning composition according to (6) to (9), when the seasoning is sugar, the dispersion medium of the dispersion fluid is preferably edible oil. Edible oil is suitable as a sugar dispersion medium because it does not dissolve sugar and has high safety.
（１２）　前記（１０）又は（１１）の粉末調味料組成物の製造方法において、前記食用油が、コーン油、ナタネ油、大豆油、紅花油、ヒマワリ油、米油、オリーブ油、綿実油、ゴマ油、ハイオレイック紅花油、ハイオレイックヒマワリ油又はこれらの組み合わせであってもよい。 (12) In the method for producing a powder seasoning composition according to (10) or (11), the edible oil is corn oil, rapeseed oil, soybean oil, safflower oil, sunflower oil, rice oil, olive oil, cottonseed oil, sesame oil. High oleic safflower oil, high oleic sunflower oil, or a combination thereof.
（１３）　本発明の第２の粉末調味料組成物の製造方法は、粉末状の調味料を含有する粉末調味料組成物の製造方法であって、調味料原料を乾式粉砕により平均粒径０．１ｎｍ以上０．５ｍｍ以下の粉末状の調味料に粉砕する粉砕工程を備えることを特徴とする。 (13) The method for producing the second powder seasoning composition of the present invention is a method for producing a powder seasoning composition containing a powdery seasoning, and the average particle size of the seasoning raw material is 0 by dry grinding. A pulverizing step of pulverizing into a powdery seasoning of 1 nm or more and 0.5 mm or less is characterized.
　前記（１３）の粉末調味料組成物の製造方法によれば、粉砕後に分散媒との分離工程が不要な乾式粉砕による粉砕工程を備えるため、上述した本発明の粉末調味料組成物を容易に製造できる。 According to the method for producing a powder seasoning composition according to (13), the powder seasoning composition of the present invention described above can be easily prepared because the powder seasoning composition of the present invention described above is provided with a grinding step by dry grinding that does not require a separation step from the dispersion medium after grinding. Can be manufactured.
（１４）　前記（１３）の粉末調味料組成物の製造方法において、前記調味料が、食塩、砂糖、香辛料、粉末醤油、粉末だし又はこれらの組み合わせであってもよい。 (14) In the method for producing a powder seasoning composition according to (13), the seasoning may be salt, sugar, spice, powder soy sauce, powder soup, or a combination thereof.
（１５）　前記（１３）又は（１４）の粉末調味料組成物の製造方法の前記粉砕工程において、アトライタ又はビーズミルにより前記調味料原料を粉砕することが好ましい。この構成によれば、上述した本発明の粉末調味料組成物を容易かつ確実に製造できる。なお、前記「アトライタ」とは、回転する攪拌棒を有する容器にボール(球形ビーズ)及び原料を入れ、ボールを攪拌棒で攪拌して原料を粉砕する装置を指す。また、前記「ビーズミル」とは、容器の中にビーズ及び原料を充填し、容器を回転させて、原料をビーズの衝突及びせん断力で粉砕する装置を指す。 (15) In the pulverization step of the method for producing a powder seasoning composition according to (13) or (14), the seasoning raw material is preferably pulverized by an attritor or a bead mill. According to this structure, the powder seasoning composition of this invention mentioned above can be manufactured easily and reliably. The “attritor” refers to a device that puts balls (spherical beads) and a raw material into a container having a rotating stirring rod, and stirs the raw material by stirring the ball with the stirring rod. The “bead mill” refers to an apparatus in which beads and raw materials are filled in a container, the container is rotated, and the raw materials are pulverized by bead collision and shearing force.
（１６）　前記（４）の粉末調味料組成物の製造方法において、前記調味料が食塩であり、３５℃以上４５℃以下の真空状態において、海水に岩塩を溶かしてなる原料から蒸発単離して食塩を生成するものであってもよい。 (16) In the method for producing a powder seasoning composition according to (4) above, the seasoning is salt, and is evaporated and isolated from a raw material obtained by dissolving rock salt in seawater in a vacuum state of 35 ° C. or higher and 45 ° C. or lower. It may generate salt.
（１７）　前記（１６）の粉末調味料組成物の製造方法において、前記原料から分離した蒸発物質を液体化して液体を生成するものであってもよい。ここで、本液体は、ミネラルなどの栄養素を含んだ液体であって、飲料にすることも可能である。 (17) In the method for producing a powder seasoning composition according to (16), the evaporated substance separated from the raw material may be liquefied to generate a liquid. Here, the present liquid is a liquid containing nutrients such as minerals, and can be made into a beverage.
　本発明の粉末調味料組成物及び食品によれば、消費者の味覚を満足させつつ、調味料の過剰摂取を抑制できる。また、本発明の粉末調味料組成物の製造方法は、消費者の味覚を満足させつつ、調味料の過剰摂取を抑制できる粉末調味料組成物の製造方法として好適である。 According to the powder seasoning composition and food of the present invention, excessive intake of seasonings can be suppressed while satisfying the taste of consumers. Moreover, the manufacturing method of the powder seasoning composition of this invention is suitable as a manufacturing method of the powder seasoning composition which can suppress the excessive intake of a seasoning, satisfying a consumer's taste.
　以下、本発明の好適な実施形態について説明する。 Hereinafter, preferred embodiments of the present invention will be described.
＜粉末調味料組成物＞
　本発明の一実施形態に係る粉末調味料組成物は、粉末調味料を含有する粉末調味料組成物であって、前記粉末調味料の平均粒径が０．１ｎｍ以上０．５ｍｍ以下（好ましくは１０μｍ以下）であることを特徴とする。本実施形態の粉末調味料組成物によれば、従来の粉末調味料組成物より粉末調味料の含有量が少なくても粉末調味料の表面積を大きくすることができる。これにより、粉末調味料の含有量が少なくても味蕾を刺激することができるため、粉末調味料の摂取量を少なくしても消費者の味覚を満足させることができ、結果として調味料の過剰摂取を抑制できる。 <Powder seasoning composition>
The powder seasoning composition according to an embodiment of the present invention is a powder seasoning composition containing a powder seasoning, wherein the average particle size of the powder seasoning is 0.1 nm to 0.5 mm (preferably 10 μm or less). According to the powder seasoning composition of this embodiment, even if there is little content of a powder seasoning than the conventional powder seasoning composition, the surface area of a powder seasoning can be enlarged. As a result, miso can be stimulated even if the content of the powder seasoning is low, so that the taste of the consumer can be satisfied even if the intake of the powder seasoning is low, resulting in excessive seasoning. Ingestion can be suppressed.
（粉末調味料）
　上記粉末調味料としては、平均粒径が上記特定範囲内である限り特に限定されず、例えば食塩、砂糖、香辛料、粉末醤油、粉末だし等が挙げられ、これらを組み合わせたものであってもよい。 (Powder seasoning)
The powder seasoning is not particularly limited as long as the average particle diameter is within the specific range, and examples thereof include salt, sugar, spices, powdered soy sauce, powdered soup, and the like. .
　粉末調味料の平均粒径は、消費者の味覚を満足させる観点から０．１ｎｍ以上であり、１ｎｍ以上が好ましい。また、粉末調味料の平均粒径は、０．５ｍｍ以下であればよいが、過剰摂取を抑制する観点から１０μｍ以下が好ましく、１μｍ以下がより好ましく、５００ｎｍ以下がさらに好ましく、１００ｎｍ以下がさらに好ましい。粉末調味料の平均粒径を上記範囲内とする方法としては、例えば後述する第１又は第２の粉末調味料組成物の製造方法により調味料原料を粉砕する方法が挙げられる。 The average particle diameter of the powder seasoning is 0.1 nm or more, preferably 1 nm or more, from the viewpoint of satisfying the consumer's taste. The average particle diameter of the powder seasoning may be 0.5 mm or less, but is preferably 10 μm or less, more preferably 1 μm or less, further preferably 500 nm or less, and further preferably 100 nm or less from the viewpoint of suppressing excessive intake. . Examples of the method for setting the average particle size of the powder seasoning within the above range include a method of pulverizing the seasoning raw material by the method for producing the first or second powder seasoning composition described below.
　なお、本実施形態の粉末調味料組成物は、粉末調味料からなるものであってもよく、粉末調味料とその他の調味料や食材等との混合物であってもよい。例えば、本実施形態の粉末調味料組成物としては、平均粒径０．１ｎｍ以上０．５ｍｍ以下（好ましくは、平均粒径０．１ｍｍ以上０．５ｍｍ以下）の食塩からなる粉末調味料組成物や、平均粒径０．１ｎｍ以上０．５ｍｍ以下（好ましくは、平均粒径０．１ｍｍ以上０．５ｍｍ以下）の食塩と平均粒径１０μｍ超の香辛料とを混合した塩分含有香辛料、あるいは食用油に平均粒径０．１ｎｍ以上０．５ｍｍ以下（好ましくは、平均粒径０．１ｍｍ以上０．５ｍｍ以下）の食塩及び砂糖を混合したドレッシング等が挙げられる。 In addition, the powder seasoning composition of this embodiment may consist of a powder seasoning, and may be a mixture of a powder seasoning and other seasonings or ingredients. For example, as the powder seasoning composition of the present embodiment, a powder seasoning composition comprising sodium chloride having an average particle size of 0.1 nm to 0.5 mm (preferably an average particle size of 0.1 mm to 0.5 mm). Or a salt-containing spice mixed with salt having an average particle size of 0.1 nm to 0.5 mm (preferably an average particle size of 0.1 mm to 0.5 mm) and a spice having an average particle size of more than 10 μm, or an edible oil And dressings in which salt and sugar having an average particle size of 0.1 nm to 0.5 mm (preferably, an average particle size of 0.1 mm to 0.5 mm) are mixed.
　ここで、本実施形態の粉末調味料組成物が食塩である場合、該食塩中の塩化ナトリウム含有量は、４５％以上９９．５％以下である。また、該食塩は、（１）岩塩、（２）海水又は湖水を蒸発させて又はイオン交換膜などを用いて得た精製塩、（３）海水又は湖水の水分を塩田などで自然に凝縮させて得た天然塩（粗塩）、（４）砂、土などから抽出して得た塩など、を用いて製造することができる。 Here, when the powder seasoning composition of this embodiment is salt, the sodium chloride content in the salt is 45% or more and 99.5% or less. The salt is (1) rock salt, (2) purified salt obtained by evaporating seawater or lake water or using an ion exchange membrane, etc., and (3) naturally condensing seawater or lake water in a salt paddy etc. Natural salt (crude salt) obtained by the above, (4) salt obtained by extraction from sand, soil, and the like.
　また、本実施形態の粉末調味料組成物には、酸化防止剤、乳化剤等の添加物を添加しても差し支えない。上記酸化防止剤としては特に制限されないが、ビタミンＥ、ビタミンＣ、茶抽出物、ローズマリー抽出物等が挙げられる。上記乳化剤としては特に制限されないが、例えばレシチン、グリセリン脂肪酸エステル等が挙げられる。またその他の添加物としてｐＨ調整剤、ゲル化剤、増粘多糖類、保存料等が挙げられる。これらの添加物は、単独で用いても、２種類以上を組み合わせて用いてもよい。 In addition, additives such as an antioxidant and an emulsifier may be added to the powder seasoning composition of the present embodiment. Although it does not restrict | limit especially as said antioxidant, A vitamin E, vitamin C, a tea extract, a rosemary extract etc. are mentioned. Although it does not restrict | limit especially as said emulsifier, For example, a lecithin, glycerol fatty acid ester, etc. are mentioned. Other additives include pH adjusters, gelling agents, thickening polysaccharides, preservatives and the like. These additives may be used alone or in combination of two or more.
＜食品＞
　次に、本発明の一実施形態に係る食品について説明する。本実施形態の食品は、上述した実施形態の粉末調味料組成物を含有する食品である。本実施形態の食品によれば、上述した実施形態の粉末調味料組成物と同様の理由により、粉末調味料の摂取量を少なくしても消費者の味覚を満足させることができ、結果として調味料の過剰摂取を抑制できる。なお、含有される粉末調味料組成物については、上述と同様であるため、その説明を省略する。 <Food>
Next, the foodstuff which concerns on one Embodiment of this invention is demonstrated. The food of this embodiment is a food containing the powder seasoning composition of the above-described embodiment. According to the food of this embodiment, for the same reason as the powder seasoning composition of the embodiment described above, the taste of the consumer can be satisfied even if the intake of the powder seasoning is reduced. The excessive intake of food can be suppressed. In addition, about the contained powder seasoning composition, since it is the same as that of the above-mentioned, the description is abbreviate | omitted.
　本実施形態の食品としては、上述した実施形態の粉末調味料組成物を含有する限り特に限定されず、例えば煮しめ、甘露煮、湯煮、煮豆等の煮物；串焼、網焼、ホイル焼、かば焼等の焼き物；唐揚げ、天ぷら、フライ等の揚げ物；しゅうまい、茶わん蒸し等の蒸し物；胡麻あえ、おひたし、サラダ等のあえ物；酢れんこん、なます等の酢の物などの惣菜類、あるいは、コンソメ、ポタージュ等のスープ類；そば、うどん、ラーメン等の麺類のだし；マカロニ、スパゲティ等に使用されるソース類；吸い物；ミソ汁；おかゆ；雑炊；炊き込みご飯；すし飯、などが挙げられる。 The food of this embodiment is not particularly limited as long as it contains the powder seasoning composition of the above-described embodiment. For example, boiled products such as boiled, sweet-boiled, hot-boiled, boiled beans, skewers, grilled, foil-baked, kaba Baked goods such as baked goods; deep-fried food such as fried chicken, tempura, fried food, etc .; Soups such as potage; soups for noodles such as buckwheat, udon, ramen; sauces used for macaroni, spaghetti, etc .; soup; miso soup; rice porridge; miscellaneous cooking; cooked rice;
＜粉末調味料組成物の製造方法＞
　次に、本発明の一実施形態に係る粉末調味料組成物の製造方法として、第１の粉末調味料組成物の製造方法、及び第２の粉末調味料組成物の製造方法について説明する。なお、これらの実施形態で得られる粉末調味料については、上述した実施形態の粉末調味料組成物に含有されるものと同様であるため、その説明を省略する。 <Method for producing powder seasoning composition>
Next, the manufacturing method of the 1st powder seasoning composition and the manufacturing method of the 2nd powder seasoning composition are demonstrated as a manufacturing method of the powder seasoning composition which concerns on one Embodiment of this invention. In addition, about the powder seasoning obtained by these embodiment, since it is the same as that contained in the powder seasoning composition of embodiment mentioned above, the description is abbreviate | omitted.
（第１の粉末調味料組成物の製造方法）
　まず、第１の粉末調味料組成物の製造方法（以下、「第１製造方法」ともいう）について説明する。第１製造方法は、粉末状の調味料を含有する粉末調味料組成物の製造方法であって、調味料原料を湿式粉砕により平均粒径０．１ｎｍ以上０．５ｍｍ以下の粉末状の調味料に粉砕する粉砕工程を備えることを特徴とする。粉砕工程後、必要に応じて粉末調味料と、その他の調味料や食材等とを混合する工程等を設けてもよい。この第１製造方法によれば、ナノレベルの小さい粒子までの粉砕が比較的容易な湿式粉砕による粉砕工程を備えるため、上述した実施形態の粉末調味料組成物を確実に製造できる。 (Method for producing first powder seasoning composition)
First, the manufacturing method (henceforth "the 1st manufacturing method") of the 1st powder seasoning composition is demonstrated. A 1st manufacturing method is a manufacturing method of the powder seasoning composition containing a powdery seasoning, Comprising: A powdery seasoning with an average particle diameter of 0.1 nm or more and 0.5 mm or less by wet grinding | pulverizing a seasoning raw material And a pulverizing step for pulverizing. After the pulverization step, a step of mixing the powder seasoning with other seasonings or foods may be provided as necessary. According to the first production method, the powder seasoning composition of the above-described embodiment can be reliably produced because it includes a pulverization process by wet pulverization that is relatively easy to pulverize particles having a small nano level.
　上記調味料原料としては、目的の粉末調味料に応じて適宜選択可能であり、例えば市販の食塩、砂糖、香辛料、粉末醤油、粉末だし等が挙げられる。 The above-mentioned seasoning material can be appropriately selected according to the target powder seasoning, and examples thereof include commercially available salt, sugar, spices, powdered soy sauce, and soup stock.
　湿式粉砕の方法としては、特に限定されず、例えば調味料原料の分散流体を衝突用硬質体に向けて高圧噴射することにより、調味料原料と衝突用硬質体とを衝突させて調味料原料を粉砕する方法（以下、「硬質体衝突法」ともいう）が挙げられる。この方法によれば、粉末調味料の平均粒径を上述した特定範囲に容易に調整できるため、上述した実施形態の粉末調味料組成物を容易かつ確実に製造できる。 The wet pulverization method is not particularly limited.For example, the seasoning raw material is collided with the condiment raw material by colliding the condiment raw material with the collision hard body by spraying the dispersion fluid of the condiment raw material toward the hard collision body. And a pulverizing method (hereinafter also referred to as “hard body collision method”). According to this method, since the average particle diameter of the powder seasoning can be easily adjusted to the specific range described above, the powder seasoning composition of the embodiment described above can be easily and reliably manufactured.
　上記衝突用硬質体の材質としては、分散流体衝突時の衝撃に耐え得るものであれば特に限定されず、例えばセラミック等が挙げられる。使用する粉砕装置についても特に限定されず、例えばスギノマシン社の「スターバースト（登録商標）」等が使用できる。 The material for the collision hard body is not particularly limited as long as it can withstand the impact at the time of collision of the dispersed fluid, and examples thereof include ceramic. The crushing apparatus to be used is not particularly limited. For example, “Starburst (registered trademark)” manufactured by Sugino Machine Co., Ltd. can be used.
　調味料原料の分散流体を高圧噴射する際の噴射圧力としては、５０ＭＰａ以上２５０ＭＰａ以下が好ましい。この範囲内に調整することにより、上述した実施形態の粉末調味料組成物をより容易かつ確実に製造できる。 As an injection pressure at the time of high-pressure injection of the dispersion fluid of the seasoning material, 50 MPa or more and 250 MPa or less is preferable. By adjusting within this range, the powder seasoning composition of embodiment mentioned above can be manufactured more easily and reliably.
　分散流体中の調味料原料の含有量としては、１質量％以上２０質量％以下が好ましい。この範囲内に調整することにより、上述した実施形態の粉末調味料組成物をより容易かつ確実に製造できる。 The content of the seasoning raw material in the dispersion fluid is preferably 1% by mass or more and 20% by mass or less. By adjusting within this range, the powder seasoning composition of embodiment mentioned above can be manufactured more easily and reliably.
　分散流体に使用する分散媒としては、対象となる粉末調味料を溶解しない液体であれば特に制限されない。例えば対象となる粉末調味料が食塩の場合は、分散流体の分散媒としてエタノール、食用油等が使用できる。エタノール及び食用油は、食塩が溶解せず、かつ安全性も高いため、食塩の分散媒として好適である。 The dispersion medium used for the dispersion fluid is not particularly limited as long as it is a liquid that does not dissolve the target powder seasoning. For example, when the target powder seasoning is salt, ethanol, edible oil, or the like can be used as a dispersion medium for the dispersion fluid. Ethanol and edible oil are suitable as a dispersion medium for salt because salt does not dissolve and safety is high.
　また、対象となる粉末調味料が砂糖の場合は、分散流体の分散媒として食用油等が使用できる。食用油は、砂糖が溶解せず、かつ安全性も高いため、砂糖の分散媒として好適である。 Also, when the target powder seasoning is sugar, edible oil or the like can be used as a dispersion medium for the dispersion fluid. Edible oil is suitable as a sugar dispersion medium because it does not dissolve sugar and has high safety.
　上記食用油としては、コーン油、ナタネ油、大豆油、紅花油、ヒマワリ油、米油、オリーブ油、綿実油、ゴマ油、ハイオレイック紅花油、ハイオレイックヒマワリ油等が挙げられ、これらを組み合わせて使用してもよい。 Examples of the edible oil include corn oil, rapeseed oil, soybean oil, safflower oil, sunflower oil, rice oil, olive oil, cottonseed oil, sesame oil, high oleic safflower oil, and high oleic sunflower oil. May be.
　粉砕処理後の分散媒の分離方法については、分散媒を蒸発させる方法や、対象となる粉末調味料が溶解する別の液体を用いて抽出する方法等、分散媒や対象となる粉末調味料に応じて適宜選択できる。また、分散媒として食用油を用いる場合等は、分散媒（食用油等）を分離せず、そのままドレッシング等の粉末調味料組成物として使用することもできる。 Regarding the separation method of the dispersion medium after the pulverization treatment, the dispersion medium and the target powder seasoning such as the method of evaporating the dispersion medium and the extraction using another liquid in which the target powder seasoning dissolves are used. It can be selected as appropriate. Moreover, when using edible oil as a dispersion medium etc., a dispersion medium (edible oil etc.) is not isolate | separated, but it can also be used as a powder seasoning composition, such as dressing.
　硬質体衝突法の具体的な方法としては、特に限定されないが、例えば特開２０１５－９７７号公報に記載の手順で湿式粉砕する方法が挙げられる。 The specific method of the hard body collision method is not particularly limited, and examples thereof include a wet pulverization method according to the procedure described in JP-A-2015-977.
　また、上記硬質体衝突法以外の湿式粉砕の方法として、調味料原料の分散流体を一対のノズルから高圧でそれぞれ噴射させると共に、その噴射流を互いに衝突させて調味料原料を粉砕する方法（以下、「噴射流相互衝突法」ともいう）を挙げることもできる。この方法によっても、粉末調味料の平均粒径を上述した特定範囲に容易に調整できるため、上述した実施形態の粉末調味料組成物を容易かつ確実に製造できる。 Further, as a wet pulverization method other than the hard body collision method, a seasoning material dispersion fluid is sprayed at a high pressure from a pair of nozzles, and the seasoning material is pulverized by causing the jets to collide with each other (hereinafter referred to as a crushed seasoning material). , Also referred to as “jet flow collision method”). Also by this method, since the average particle diameter of a powder seasoning can be easily adjusted to the specific range mentioned above, the powder seasoning composition of embodiment mentioned above can be manufactured easily and reliably.
　噴射流相互衝突法に使用する粉砕装置については、特に限定されず、例えばスギノマシン社の「アルテマイザー　ＨＪＰ－２５００５型」等が使用できる。 The crusher used for the jet flow mutual collision method is not particularly limited. For example, “Artemizer HJP-25005” manufactured by Sugino Machine Co., Ltd. can be used.
　上記噴射流相互衝突法の具体的な方法としては、特に限定されないが、例えば特開２００５－２７０８９１号公報に記載の手順で湿式粉砕する方法が挙げられる。 The specific method of the jet flow mutual collision method is not particularly limited, and examples thereof include a wet pulverization method according to the procedure described in JP-A-2005-270891.
　噴射流相互衝突法において、分散流体を高圧噴射する際の噴射圧力、分散流体中の調味料原料の含有量、分散流体に使用する分散媒、粉砕処理後の分散媒の分離方法等は、上述した硬質体衝突法と同様である。 In the jet flow collision method, the injection pressure when the dispersion fluid is jetted at high pressure, the content of the seasoning material in the dispersion fluid, the dispersion medium used for the dispersion fluid, the method for separating the dispersion medium after the pulverization process, etc. are described above. This is the same as the hard body collision method.
（第２の粉末調味料組成物の製造方法）
　次に、第２の粉末調味料組成物の製造方法（以下、「第２製造方法」ともいう）について説明する。第２製造方法は、粉末状の調味料を含有する粉末調味料組成物の製造方法であって、調味料原料を乾式粉砕により平均粒径０．１ｎｍ以上０．５ｍｍ以下の粉末状の調味料に粉砕する粉砕工程を備えることを特徴とする。粉砕工程後、必要に応じて粉末調味料と、その他の調味料や食材等とを混合する工程等を設けてもよい。この第２製造方法によれば、粉砕後に分散媒との分離工程が不要な乾式粉砕による粉砕工程を備えるため、上述した実施形態の粉末調味料組成物を容易に製造できる。 (Method for producing second powder seasoning composition)
Next, the manufacturing method (henceforth "the 2nd manufacturing method") of the 2nd powder seasoning composition is demonstrated. The second production method is a method for producing a powder seasoning composition containing a powdery seasoning, wherein the seasoning raw material is dry-ground to a powdery seasoning having an average particle size of 0.1 nm to 0.5 mm. And a pulverizing step for pulverizing. After the pulverization step, a step of mixing the powder seasoning with other seasonings or foods may be provided as necessary. According to this second production method, the powder seasoning composition of the above-described embodiment can be easily produced because it includes a grinding step by dry grinding that does not require a separation step from the dispersion medium after grinding.
　上記調味料原料としては、目的の粉末調味料に応じて適宜選択可能であり、例えば市販の食塩、砂糖、香辛料、粉末醤油、粉末だし等が挙げられる。 The above-mentioned seasoning material can be appropriately selected according to the target powder seasoning, and examples thereof include commercially available salt, sugar, spices, powdered soy sauce, and soup stock.
　乾式粉砕の方法としては、特に限定されず、例えばアトライタ又はビーズミルにより調味料原料を粉砕する方法が挙げられる。この方法によれば、粉末調味料の平均粒径を上述した特定範囲に容易に調整できるため、上述した実施形態の粉末調味料組成物を容易かつ確実に製造できる。また、食塩の場合、３５℃以上４５℃以下の真空状態（真空度は９５％以上９９％以下が好ましい）において、海水又は湖水などに岩塩を溶かしてなる原料から蒸発単離して生成することも可能である。他の調味料も同様であるが、真空内において水分を４％以下にすることで、調味料の粒径を小さくすることも可能であり、該調味料の粒径を真空内の水分量の調整によって変化させることも可能である。 The dry pulverization method is not particularly limited, and examples thereof include a method of pulverizing the seasoning raw material with an attritor or a bead mill. According to this method, since the average particle diameter of the powder seasoning can be easily adjusted to the specific range described above, the powder seasoning composition of the embodiment described above can be easily and reliably manufactured. In the case of salt, it may be produced by evaporating and isolating from a raw material obtained by dissolving rock salt in seawater or lake water in a vacuum state of 35 ° C. or higher and 45 ° C. or lower (the degree of vacuum is preferably 95% or higher and 99% or lower). Is possible. The same applies to other seasonings, but it is also possible to reduce the particle size of the seasoning by reducing the moisture in the vacuum to 4% or less. It is also possible to change by adjustment.
　なお、本発明の粉末調味料組成物の製造方法においては、上述した第１製造方法と第２製造方法とを組み合わせた方法、即ち湿式粉砕と乾式粉砕とを組み合わせた方法を採用することもできる。 In addition, in the manufacturing method of the powder seasoning composition of this invention, the method which combined the 1st manufacturing method mentioned above and the 2nd manufacturing method, ie, the method which combined wet grinding and dry grinding, can also be employ | adopted. .
　本発明は、消費者の味覚を満足させつつ、調味料の過剰摂取を抑制できる食品に好適である。 The present invention is suitable for foods that can suppress the excessive intake of seasonings while satisfying the taste of consumers.
　以下、実施例を挙げて本発明を具体的に説明するが、本発明は下記の実施例に何ら限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to examples. However, the present invention is not limited to the following examples.
　本発明の粉末調味料組成物が食塩である場合において、該食塩の主成分の分析試験を行った。ここで、該食塩は、３５℃の真空状態において、海水に岩塩を溶かしてなる原料から蒸発単離して生成したものである。具体的には、３５℃の真空状態において、小豆島の海水１０Ｌにモンゴル産の岩塩３００ｇを溶かしてなる原料液体から蒸発単離して得た約５５０ｇの食塩について、下記表１に示す主成分９項目の分析試験を塩試験方法第４版（公益財団法人塩事業センター発行）に基づき行った。その結果を下記表１に示す。
Figure JPOXMLDOC01-appb-T000001
 When the powder seasoning composition of the present invention was salt, an analysis test of the main component of the salt was performed. Here, the salt is produced by evaporating and isolating from a raw material obtained by dissolving rock salt in seawater in a vacuum state of 35 ° C. Specifically, about 550 g of salt obtained by evaporating and isolating from a raw material liquid obtained by dissolving 300 g of Mongolian rock salt in 10 L of Shodoshima seawater in a vacuum state of 35 ° C., nine main components shown in Table 1 below. The analysis test was conducted based on the salt test method 4th edition (published by the salt business center). The results are shown in Table 1 below.
Figure JPOXMLDOC01-appb-T000001
　また、比較例１として、３５℃の真空状態において、小豆島の海水１０Ｌのみから蒸発単離して得た約３００ｇの食塩についても同様の主成分の分析試験を行った。その結果を下記表２に示す。
Figure JPOXMLDOC01-appb-T000002
 Further, as Comparative Example 1, about 300 g of salt obtained by evaporating and isolating from only 10 L of Shodoshima seawater in a vacuum state at 35 ° C., a similar principal component analysis test was conducted. The results are shown in Table 2 below.
Figure JPOXMLDOC01-appb-T000002
　また、比較例２として、モンゴル産の岩塩についても同様の主成分の分析試験を行った。その結果を下記表３に示す。
Figure JPOXMLDOC01-appb-T000003
 Further, as Comparative Example 2, the same main component analysis test was conducted for Mongolian rock salt. The results are shown in Table 3 below.
Figure JPOXMLDOC01-appb-T000003
　上記表１～表３の結果から、塩化ナトリウム含有量については、比較例２の岩塩が最も高く約９９％、次に本発明の実施例に係る食塩が約８４％、原料に海水のみを用いた比較例１の食塩が最も低く約７５％であった。この塩化ナトリウム含有量の結果から、本発明の実施例の原料における海水の配合割合を増やせば、岩塩だけに比べて塩化ナトリウム含有量が減少した食塩を製造できることがわかる。また、マグネシウムなどのミネラル成分の含有量については、本発明に係る食塩、及び比較例１の食塩が、比較例２の岩塩よりも非常に高いことがわかる。したがって、本発明の実施例によれば、塩化ナトリウム、及びその他のミネラル成分の含有量を調整した食塩を製造できることがわかる。なお、海水１０Ｌから製造できる食塩の量に比べて、本発明に係る実施例では、比較例１よりも約１．８倍の量が製造できることから、製造効率がよいこともわかった。 From the results of Tables 1 to 3, the sodium chloride content is the highest in the rock salt of Comparative Example 2 and is about 99%, then the salt according to the example of the present invention is about 84%, and only seawater is used as a raw material. The lowest salt of Comparative Example 1 was about 75%. From the result of this sodium chloride content, it can be seen that if the blending ratio of seawater in the raw materials of the examples of the present invention is increased, salt with a reduced sodium chloride content can be produced as compared with rock salt alone. Moreover, about content of mineral components, such as magnesium, it turns out that the salt concerning this invention and the salt of the comparative example 1 are very higher than the rock salt of the comparative example 2. FIG. Therefore, according to the Example of this invention, it turns out that the salt which adjusted content of sodium chloride and another mineral component can be manufactured. In addition, compared with the quantity of the salt which can be manufactured from 10L of seawater, since the Example which concerns on this invention can manufacture about 1.8 times the quantity compared with the comparative example 1, it also turned out that manufacturing efficiency is good.
　また、市販の食塩は、一般に食塩中の塩化ナトリウム含有量が９０％以上なので、本発明の実施例に係る食塩を食品に用いることで、従来に比べて少ない量の食塩で従来と同等の塩風味を食物、飲料等に味付けすることができる。その結果として、塩分の取り過ぎを防止することができ、引いては健康を害しにくくすることができる。また、本発明の実施例に係る食塩のミネラル分は、同量の市販の食塩に比べて多く含まれるので、この点についても市販の食塩に比べて健康を害しにくくすることができる。
 

  Moreover, since commercially available salt generally has a sodium chloride content of 90% or more in the salt, the salt according to the embodiment of the present invention is used in foods, so that the salt equivalent to the conventional salt is used in a smaller amount compared to the conventional salt. The flavor can be seasoned in food, beverages and the like. As a result, it is possible to prevent excessive salt from being taken and to make it difficult to harm health. Moreover, since the mineral content of the salt which concerns on the Example of this invention is contained abundantly compared with the commercially available salt of the same quantity, it can make it difficult to impair health also about this point compared with the commercially available salt.


Claims (17)

  1. 　粉末状の調味料を含有する粉末調味料組成物であって、
    　前記調味料の平均粒径が０．１ｎｍ以上０．５ｍｍ以下であることを特徴とする粉末調味料組成物。     A powder seasoning composition containing a powdery seasoning,
    An average particle diameter of the seasoning is 0.1 nm or more and 0.5 mm or less.
  2. 　前記調味料が、食塩、砂糖、香辛料、粉末醤油、粉末だし又はこれらの組み合わせである請求項１に記載の粉末調味料組成物。 The powder seasoning composition according to claim 1, wherein the seasoning is salt, sugar, spice, powdered soy sauce, powder soup or a combination thereof.
  3. 　請求項１又は請求項２に記載の粉末調味料組成物を含有する食品。 A food containing the powder seasoning composition according to claim 1 or 2.
  4. 　粉末状の調味料を含有する粉末調味料組成物の製造方法であって、
    　調味料原料を湿式粉砕により平均粒径０．１ｎｍ以上０．５ｍｍ以下の粉末状の調味料に粉砕する粉砕工程を備えることを特徴とする粉末調味料組成物の製造方法。     A method for producing a powder seasoning composition containing a powdery seasoning,
    A method for producing a powder seasoning composition, comprising a pulverizing step of pulverizing a seasoning raw material into a powdery seasoning having an average particle size of 0.1 nm to 0.5 mm by wet pulverization.
  5. 　前記調味料が、食塩、砂糖、香辛料、粉末醤油、粉末だし又はこれらの組み合わせである請求項４に記載の粉末調味料組成物の製造方法。 The method for producing a powder seasoning composition according to claim 4, wherein the seasoning is salt, sugar, spice, powdered soy sauce, powder soup or a combination thereof.
  6. 　前記粉砕工程において、前記調味料原料の分散流体を衝突用硬質体に向けて高圧噴射することにより、前記調味料原料と前記衝突用硬質体とを衝突させて前記調味料原料を粉砕する請求項４又は請求項５に記載の粉末調味料組成物の製造方法。 In the pulverizing step, the seasoning material is pulverized by colliding the seasoning material and the collision hard body by high-pressure jetting the dispersion fluid of the seasoning material toward the collision hard body. The manufacturing method of the powder seasoning composition of Claim 4 or Claim 5.
  7. 　前記粉砕工程において、前記調味料原料の分散流体を一対のノズルから高圧でそれぞれ噴射させると共に、その噴射流を互いに衝突させて前記調味料原料を粉砕する請求項４又は請求項５に記載の粉末調味料組成物の製造方法。 6. The powder according to claim 4, wherein in the pulverizing step, the seasoning raw material dispersion fluid is jetted at a high pressure from a pair of nozzles, and the jet flow collides with each other to pulverize the seasoning raw material. A method for producing a seasoning composition.
  8. 　前記調味料原料の分散流体を高圧噴射する際の噴射圧力が、５０ＭＰａ以上２５０ＭＰａ以下である請求項６又は請求項７に記載の粉末調味料組成物の製造方法。 The method for producing a powder seasoning composition according to claim 6 or 7, wherein an injection pressure when high-pressure jetting the dispersion fluid of the seasoning raw material is 50 MPa or more and 250 MPa or less.
  9. 　前記分散流体中の前記調味料原料の含有量が、１質量％以上２０質量％以下である請求項６から請求項８のいずれか１項に記載の粉末調味料組成物の製造方法。 The method for producing a powder seasoning composition according to any one of claims 6 to 8, wherein a content of the seasoning raw material in the dispersion fluid is 1 mass% or more and 20 mass% or less.
  10. 　前記調味料が食塩であり、
    　前記分散流体の分散媒がエタノール又は食用油である請求項６から請求項９のいずれか１項に記載の粉末調味料組成物の製造方法。     The seasoning is salt;
    The method for producing a powder seasoning composition according to any one of claims 6 to 9, wherein a dispersion medium of the dispersion fluid is ethanol or edible oil.
  11. 　前記調味料が砂糖であり、
    　前記分散流体の分散媒が食用油である請求項６から請求項９のいずれか１項に記載の粉末調味料組成物の製造方法。     The seasoning is sugar;
    The method for producing a powder seasoning composition according to any one of claims 6 to 9, wherein a dispersion medium of the dispersion fluid is an edible oil.
  12. 　前記食用油が、コーン油、ナタネ油、大豆油、紅花油、ヒマワリ油、米油、オリーブ油、綿実油、ゴマ油、ハイオレイック紅花油、ハイオレイックヒマワリ油又はこれらの組み合わせである請求項１０又は請求項１１に記載の粉末調味料組成物の製造方法。 The edible oil is corn oil, rapeseed oil, soybean oil, safflower oil, sunflower oil, rice oil, olive oil, cottonseed oil, sesame oil, high oleic safflower oil, high oleic sunflower oil, or a combination thereof. The manufacturing method of the powder seasoning composition of 11.
  13. 　粉末状の調味料を含有する粉末調味料組成物の製造方法であって、
    　調味料原料を乾式粉砕により平均粒径０．１ｎｍ以上０．５ｍｍ以下の粉末状の調味料に粉砕する粉砕工程を備えることを特徴とする粉末調味料組成物の製造方法。     A method for producing a powder seasoning composition containing a powdery seasoning,
    A method for producing a powder seasoning composition, comprising a pulverizing step of pulverizing a seasoning material into a powdery seasoning having an average particle size of 0.1 nm to 0.5 mm by dry pulverization.
  14. 　前記調味料が、食塩、砂糖、香辛料、粉末醤油、粉末だし又はこれらの組み合わせである請求項１３に記載の粉末調味料組成物の製造方法。 The method for producing a powder seasoning composition according to claim 13, wherein the seasoning is salt, sugar, spice, powdered soy sauce, powdered stock or a combination thereof.
  15. 　前記粉砕工程において、アトライタ又はビーズミルにより前記調味料原料を粉砕する請求項１３又は請求項１４に記載の粉末調味料組成物の製造方法。 The method for producing a powder seasoning composition according to claim 13 or 14, wherein in the pulverization step, the seasoning raw material is pulverized by an attritor or a bead mill.
  16. 　前記調味料が食塩であり、
    　３５℃以上４５℃以下の真空状態において、海水に岩塩を溶かしてなる原料から蒸発単離して食塩を生成する請求項４に記載の粉末調味料組成物の製造方法。     The seasoning is salt;
    The manufacturing method of the powder seasoning composition of Claim 4 which produces | generates salt by evaporating and isolating from the raw material formed by melt | dissolving rock salt in seawater in the vacuum state of 35 degreeC or more and 45 degrees C or less.
  17. 　前記原料から分離した蒸発物質を液体化して液体を生成する請求項１６に記載の粉末調味料組成物の製造方法。
     

          The manufacturing method of the powder seasoning composition of Claim 16 which liquefies the evaporative substance isolate | separated from the said raw material and produces | generates a liquid.


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