WO2018062399A1 - Composition d'assaisonnement en poudre, produit alimentaire l'utilisant, et procédé de production de composition d'assaisonnement en poudre - Google Patents

Composition d'assaisonnement en poudre, produit alimentaire l'utilisant, et procédé de production de composition d'assaisonnement en poudre 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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English (en)
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/fr

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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

Le problème décrit par la présente invention est de fournir : une composition d'assaisonnement en poudre susceptible de supprimer une absorption excessive d'assaisonnement tout en satisfaisant le palais d'un consommateur; un produit alimentaire l'utilisant; et un procédé de production d'une composition d'assaisonnement en poudre. La solution selon l'invention porte sur une composition d'assaisonnement en poudre contenant un assaisonnement en poudre et caractérisée en ce que la taille de particule moyenne de l'assaisonnement est de 0,1 nm à 0,5 mm. Le produit alimentaire selon la présente invention contient ladite composition d'assaisonnement en poudre. Le procédé de production d'une composition d'assaisonnement en poudre est un procédé de production d'une composition d'assaisonnement en poudre contenant un assaisonnement en poudre et est caractérisé en ce qu'il comprend une étape de pulvérisation pour pulvériser une matière première d'assaisonnement dans un assaisonnement en poudre ayant une taille de particule moyenne de 0,1 nm à 0,5 mm par pulvérisation humide ou pulvérisation sèche.
PCT/JP2017/035254 2016-09-28 2017-09-28 Composition d'assaisonnement en poudre, produit alimentaire l'utilisant, et procédé de production de composition d'assaisonnement en poudre WO2018062399A1 (fr)

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JP2016189607A JP2019205354A (ja) 2016-09-28 2016-09-28 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
JP2016-189607 2016-09-28

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Cited By (1)

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Publication number Priority date Publication date Assignee Title
CN109674004A (zh) * 2019-03-04 2019-04-26 江苏特味浓生物技术开发有限公司 一种纯鱼肉汤粉的制作方法

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JP2005270891A (ja) * 2004-03-26 2005-10-06 Tetsuo Kondo 多糖類の湿式粉砕方法
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JP2010252752A (ja) * 2009-04-28 2010-11-11 Owase Shinsosui Shio Gakusha Kk 植物系原料を含む食用塩の製造方法
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JP2013043124A (ja) * 2011-08-24 2013-03-04 Toshihiko Shakouchi 減圧沸騰形海水淡水化装置、及び方法
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JP2005270891A (ja) * 2004-03-26 2005-10-06 Tetsuo Kondo 多糖類の湿式粉砕方法
WO2010035704A1 (fr) * 2008-09-24 2010-04-01 江崎グリコ株式会社 Boisson ou aliment contenant un acide gras à chaîne longue libre émulsifié
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109674004A (zh) * 2019-03-04 2019-04-26 江苏特味浓生物技术开发有限公司 一种纯鱼肉汤粉的制作方法

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