JP4410239B2 - Method for producing granular mixed seasoning with moisture absorption and deliquescent resistance - Google Patents

Description

  The present invention relates to a method for producing a granular mixed seasoning with little quality deterioration such as caking and deliquescence during storage.

Commercial mixed seasonings that contain extracts and salt, when stored in a humid place such as a general household kitchen, become harder to use or cause deliquescence and damage the product value. There was a problem.
As a countermeasure, for example, it has been proposed to use a container having low water vapor permeability.
However, in this method, although a certain effect of reducing the moisture absorption rate of the mixed seasoning can be obtained, it is not possible to completely block the water absorption of water vapor in the open air after opening the container, so when stored for a long time However, it is hard to say that the effect is sufficient because consolidation and deliquescence occur. Therefore, it has been desired to establish a technique for imparting moisture absorption deliquescence resistance to the mixed seasoning itself.

As a technique for imparting moisture absorption deliquescence resistance to a mixed seasoning, for example, mixing solid fat and water-insoluble fine powder so far (for example, see Patent Document 1), mixing pregelatinized starch material (for example, (See Patent Document 2), mixing fine water-insoluble dietary fiber (for example, see Patent Document 3), adsorbing bittern on foods and food additives having pores (for example, see Patent Document 4), low A method of mixing moisture corn starch (see, for example, Patent Document 5), a method of mixing bread crumbs (for example, see Patent Document 6), and a method of controlling the particle size of spices and salt (for example, see Patent Document 7) have been proposed. ing.
However, in the case of the above-described conventional techniques, it is impossible to sufficiently suppress caking and deliquescence caused by moisture absorption of the mixed seasoning, and establishment of a more effective technique has been desired.

Japanese Patent Laid-Open No. 60-19458 Japanese Patent Laid-Open No. Sho 63-31574 JP-A-5-84048 JP-A-6-153855 JP 7-184593 A JP 2000-50825 A JP 2001-128640 A

  The present invention solves the above problems and can sufficiently suppress caking and deliquescence caused by moisture absorption in a granular mixed seasoning containing extracts and salt, and efficiently and effectively absorb moisture. An object of the present invention is to provide a production method capable of imparting deliquescence.

As a result of intensive studies to solve the above problems, the present inventors have been forced to reduce the purity of the extract as a raw material of the mixed seasoning, and to reduce the purity in the granule production process. It was clarified that the salt showed high hygroscopicity.
And, as a means for improving the moisture absorption resistance of the mixed seasoning, the present inventors use a first step of improving the moisture absorption deliquescence resistance of the extract itself using at least one edible polymer material, The present inventors have found that the above-mentioned problems can be solved by using a production method that combines the second step of granulating without directly adding water, and have completed the present invention based on such knowledge.

That is, the present invention according to claim 1 is a method for producing a granular mixed seasoning comprising an extract and salt, wherein at least one edible polymer material and the extract are uniformly mixed and the edible high A first step comprising a uniform mixing operation for hydrating or dissolving a molecular material and a drying operation is performed, and then a second step is performed in which salt is mixed after the raw material mixture other than salt is granulated and dried. The present invention provides a method for producing a granular mixed seasoning containing extracts and salt.
According to a second aspect of the present invention, there is provided a method for producing a granular mixed seasoning comprising an extract and salt, wherein at least one edible polymer material and the extract are uniformly mixed, and the edible polymer material A granular mixture containing extracts and salt, characterized by performing a first step consisting of a uniform mixing operation for hydrating or dissolving the product and a drying operation followed by a second step of adding dry salt to dry granulation A method for producing a seasoning is provided.

According to the present invention, there is provided a production method capable of solving the above-mentioned conventional problems and efficiently and effectively imparting moisture absorption deliquescence resistance to granular mixed seasonings containing extracts and salt. can do.
The granular mixed seasonings obtained in this way are filled in packaging materials such as glass bottle containers and plastic containers, so that they have stable quality over a long period of time even in humid environments such as kitchens in general households. It can be used as a maintainable seasoning.

Hereinafter, the present invention will be described in more detail.
The present invention according to claim 1 relates to a method for producing a granular mixed seasoning containing extracts and salt, and at least one edible polymer material as a raw material and the extract are uniformly mixed , and the edible A first step consisting of a uniform mixing operation for hydrating or dissolving a polymer material and a drying operation is performed, and then a second step is performed in which the raw material mixture other than sodium chloride is hydrogranulated, dried and then mixed with sodium chloride. It is what.
Here, when only one of the first step and the second step is performed, the object of the present invention cannot be achieved.

The edible polymer material in the present invention is an edible polymer material, for example, raw starches such as potato starch, corn starch and wheat starch, processed starches such as cross-linked starch and pregelatinized starch, dextrin, etc. Starch hydrolyzate, gelatin, agar, carrageenan, pectin, gum, and other thickeners or gelling agents, as well as proteins, and any edible one can be used. Among these, starches are preferable from the viewpoint of cost reduction. These edible polymer materials can be used alone or in admixture of two or more.
Further, the type and amount of the polymer material to be used can be appropriately changed depending on the level of moisture resistance of the extract to be obtained.

The extract in the present invention is a raw material to be blended in a seasoning, processed food such as soup, sauce, bouillon, etc. to give a preferable taste, richness, richness, flavor and aroma. It is.
Any extract can be used regardless of the production method or extraction method, as long as it is a yeast extract or a natural extract extracted and squeezed from livestock meat, fish meat, chicken meat, seafood, vegetables and fruits. is there.
It is also possible to mix a plurality of extracts in advance, or to mix other raw materials such as amino acids and sugars for improving the taste of the extracts.
In addition, examples of the shape of the extract used in the present invention include liquid, paste, flake, and powder, but any shape can be used.
Examples of livestock meat include beef, pork, and chicken. Examples of fish meat include meat such as salmon, salmon, and salmon. Examples of chicken rattle include waste chicken rattle and broiler rattle, and examples of seafood include abalone, scallop, clam, oyster, shrimp, squid and the like. Examples of vegetables include onions, celery, carrots, tomatoes, cabbages, and the like. Examples of fruits include apples, bananas, and pine.

Livestock meat, fish meat, chicken gulls, and seafood used for extraction of extracts may be used as they are or may be minced, and the shape is not particularly limited. It is also possible to add spices such as garlic and ginger to eliminate the raw odor.
The vegetables and fruits used for extraction of the extracts may be used as they are or may be pulverized in advance, and the shape is not particularly limited. As these vegetables and fruits, it is also possible to use a paste that has been subjected to a treatment such as heating in advance. Furthermore, sugars such as sugar, lactose, glucose, fructose and isomerized sugar can be added to adjust the taste of the extract.

In the present invention according to claim 1, in the first step, at least one edible polymer material as a raw material and an extract are combined.
In addition, in this invention, you may include fats and oils (liquid fat, solid fat) other than the above-mentioned at least 1 type of edible polymer raw material and extracts as a raw material of a mixed seasoning.
Here, the process of compounding at least one edible polymer material and the extract as a raw material (composite process) means that at least one edible polymer material and the extract are combined. Means that.
The “composite operation” includes a “uniform mixing operation” and a “drying operation” performed thereafter.
That is, the “composite operation” means that “at least one kind of edible polymer material and extracts” are sequentially performed as “uniform mixing operation” and “drying operation”.

In the above “homogeneous mixing operation”, it is essential to hydrate or dissolve the edible polymer material and to uniformly mix the extracts and the edible polymer material.
In this uniform mixing operation, when the hydrated or dissolved state of the edible polymer material is insufficient, specifically, for example, when the extract and the edible polymer material are simply powder-mixed or dried. The object of the present invention cannot be achieved, for example, when a precipitate is formed in the previous standing state.
In order to promote uniform mixing in the combination of the edible polymer material and the extracts, it is necessary to appropriately add water and heat. Although the optimal swelling conditions and dissolution conditions differ depending on the polymer material used, the necessary information is publicly disclosed by the suppliers of the respective materials, so that those skilled in the art can easily set them.

In addition, the “drying operation” for the combination may be performed according to a standard method. Examples include freeze drying, reduced pressure drying, spray drying, drum drying, vacuum drum drying, and the like, and there is no particular limitation.
The “drying operation” in the present invention is not particularly limited as long as the moisture content of the mixture obtained by the above uniform mixing operation can be 20% or less, preferably 1% or less.

Next, in the 2nd process in this invention, it must granulate, without adding water directly with respect to salt. If water is directly added to the salt, water in which soluble components of various raw materials are dissolved comes into contact with the salt, causing a decrease in the purity of the salt and extremely deteriorating the moisture absorption resistance of the salt.
For the same reason, it is also effective to increase the effect of the invention by using salt with a purity as high as possible as the salt used in the present invention.

  In the present invention, as the granulating means in the second step, as described in claim 2, a partial granulation method is preferred, in which salt is mixed after hydroly granulating a raw material mixture other than salt.

Hydro-granulation is characterized by first forming liquid cross-links between particles by adding water to the raw material mixture, and then drying to form a solid cross-link of soluble components dissolved during liquid cross-linking, thereby forming granules. This is a granulation method.
As the hydrogranulation method, fluidized bed granulation method, extrusion granulation method, rolling granulation method and the like are common, but the invention is not limited to these, and any hydrogranulation method may be used. There is no problem. It is also possible to combine a plurality of granulating means at a time.

Here, the salt is mixed after the dried dried granulated product is completed. If the dried granulated product is not sufficiently dried, it becomes the same as when it is added to the salt, so that the object of the present invention cannot be achieved. The water content that is a measure for the completion of drying varies depending on the formulation, but it is at most 10% or less, preferably 1% or less.
In addition, there is no restriction | limiting in particular in the means to mix a granule and salt. It is possible to improve the mixing accuracy by combining the particle size of the granule and salt, or to reduce the risk of classification by adding friction to the salt particle surface by mixing oil and fat in advance with the salt. it can.

As granulation means in the second step, as described in claim 3, a dry granulation method can be adopted.
That is, the present invention according to claim 3 is the manufacturing method according to claim 1, wherein the granulating means in the second step is a dry granulation method.
The dry granulation method is a granulation method that does not require liquid crosslinking for granulation. It is a pressure to obtain granules by forming a plate or block by applying a strong pressure to the raw material mixture and crushing it. An uneven granulation method is common. Usually, a roller compactor, a roll granulator or the like is generally used for dry granulation. However, in the present invention, a tableting molding machine used for producing pharmaceutical tablets and consomme cubes may be used. Absent. Moreover, in order to obtain granules having a desired particle size, the crushing conditions and the sieving conditions may be appropriately changed.

  As described above, in the present invention, the first step of combining at least one edible polymer material and the extract and the second step of granulating without adding water directly to the salt are combined. Thus, it is possible to obtain a granular mixed seasoning with improved moisture absorption and deliquescent properties during storage.

  Next, the present invention will be described in detail by the following examples, but the present invention is not limited thereto.

Production Example 1 (Preparation of raw materials)
The following raw materials were prepared.
(1) Preparation of dried potato starch Commercially available potato starch was dried under reduced pressure to obtain "dried potato starch" having a moisture content of 1%.
(2) Preparation of dry extract mix powder 1 part by mass of liquid beef extract having a solid content concentration of 50% by mass and 1 part by mass of liquid onion extract having a solid content concentration of 50% by mass are mixed uniformly to obtain a liquid having a solid content concentration of 50% by mass. An extract was obtained. Subsequently, this liquid extract mix was freeze-dried to obtain “dried extract mix powder” (solid content is extract only).
(3) Preparation of dry modified extract mix powder To 2 parts by mass of the above liquid extract mix, 1 part by mass of dried potato starch and 7 parts by mass of water were added and mixed. This was stirred until the temperature reached 75 ° C. to gelatinize the starch.
Next, this was freeze-dried to obtain a “dried modified extract mix powder” subjected to the first step treatment in the present invention. In addition, solid content of an extract and starch is contained in dry modified extract mix powder equally.
(4) Preparation of Crystal Mix 1 part by weight of granulated sugar in powder and 1 part by weight of sodium glutamate in powder were mixed to obtain “Crystal Mix”.

Example 1
(1) Preparation of granular mixed seasoning Using the raw material prepared in Production Example 1, the following Sample A (present invention product 1) and Samples B to D (Comparative products 1 to 3) were prepared. In addition, the compounding quantity of each raw material was prepared so that it might become equal between samples.

1-1) Preparation of the granulated product which passed through the 1st process and the 2nd process In 8 mass parts of crystal mix and 5 mass parts of dried potato starch in 2 mass parts of "dry modified extract mix powder" to which the 1st process was given. After mixing, 3 parts by mass of water was sprayed using a sprayer to perform fluidized bed granulation.
Next, this was put into a vacuum dryer and dried, and finally, 10 parts by mass of sodium chloride (purity 99.5% or more) was mixed to obtain Sample A (product 1 of the present invention) having a moisture content of 1% or less.

1-2) Preparation of a granulated product that has undergone the first step but has not undergone the second step Sodium chloride is added to 2 parts by mass of the “dried modified extract mix powder” subjected to the first step (purity of 99.5% or more). ) 10 parts by mass, 8 parts by mass of crystal mix and 5 parts by mass of dried potato starch were mixed, and 3 parts by mass of water was added in a sprayed manner to be fluidized bed granulated.
Next, this was put in a vacuum dryer and dried to obtain Sample B (Comparative Product 1) having a moisture content of 1% or less.

1-3) Preparation of a granulated product that has undergone the second step but has not undergone the first step After mixing 8 parts by mass of crystal mix and 6 parts by mass of dried potato starch with 1 part by mass of dry extract mix powder, spraying Was sprayed with 3 parts by mass of water and fluidized bed granulated.
Next, this was put into a vacuum dryer and dried, and finally, 10 parts by mass of sodium chloride (purity 99.5% or more) was mixed to obtain Sample C (Comparative Product 2) having a moisture content of 1% or less.

1-4) Preparation of a granulated product that has not undergone both the first step and the second step To 1 part by weight of the dried extract mix powder, 10 parts by weight of salt (purity 99.5% or more), 8 parts by weight of the crystal mix, and dried After mixing 6 parts by mass of potato starch, 3 parts by mass of water was sprayed using a spray bottle to granulate the fluidized bed.
Next, this was put in a vacuum dryer and dried to obtain Sample D (Comparative Product 3) having a moisture content of 1% or less.

(2) Hygroscopic deliquescent evaluation The hygroscopic deliquescent evaluation of sample A (product 1 of the present invention) and samples B to D (comparative products 1 to 3) prepared as described above was performed according to the following procedure. .
A constant temperature and humidity chamber (LH21-11P) in which 20 g of each sample is placed in a cylindrical container of a predetermined size (diameter 53 mm, height 84 mm), and set to a temperature of 24 ° C. and a relative humidity of 60 to 80%. / Nagano Science Co., Ltd.). The behavior of the angle of repose of each sample was followed while shaking the container over time to achieve uniform moisture absorption. When the angle of repose of the sample exceeded 90 °, it was subjected to a water activity (Aw) measuring device (Novacina TH500 / Nihon Shibel Hegner) to measure the flow limit Aw. Table 1 shows the results of evaluation of moisture absorption and deliquescent resistance of Samples A to D.

Table 1 shows that although the composition was the same, a large difference was observed in the moisture absorption resistance of the samples. Therefore, the effectiveness of the production method according to the present invention, that is, the edible polymer material and the extract were combined. The effectiveness of combining one step with the second step of granulating the mixed seasoning without directly hydrating the salt has been demonstrated.
Moreover, it became clear that a 1st process and a 2nd process have a low effect in each implementation independently, and can obtain a big effect only when both processes are combined.

Example 2
(1) Preparation of granular mixed seasoning The following sample E (present invention product 2) and samples FG (comparative products 4 to 6) were prepared using the raw materials prepared in Production Example 1. In addition, the compounding quantity of each raw material was prepared so that it might become equal between samples.

1-1) Preparation of the granulated product which passed through the 1st process and the 2nd process 10 mass parts of salt (purity 99.5% or more) in 2 mass parts of the "dry modified extract mix powder" to which the 1st process was given Then, 8 parts by mass of crystal mix and 5 parts by mass of dried potato starch were mixed to obtain an in-process sample having a water content of about 1%.
The obtained in-process sample was pulverized using a pulverizer (SK-M10 / Kyoritsu Riko) until pressure uneven granulation suitability was obtained.
Next, these were pressure-granulated using a roller compactor (MINI / Freund Sangyo), and granules having a particle diameter in the range of 1.0 to 2.0 mm were collected to obtain Sample E (Product 2 of the present invention). It was.

1-2) Preparation of a granulated product that has undergone the first step but has not undergone the second step 10 parts by mass of sodium chloride (purity 99.5% or more) and 8 parts by mass of crystal mix are mixed with 1 part by mass of this. Water was added to the spray.
Subsequently, 5 mass parts of dried potato starch was mixed with this, and this was dried under reduced pressure. This and 2 parts by weight of “dried modified extract mix powder” subjected to the first step were mixed to obtain an in-process sample having a water content of about 1%.
The obtained in-process sample was pulverized using a pulverizer (SK-M10 / Kyoritsu Riko) until pressure uneven granulation suitability was obtained.
Subsequently, these are pressure-granulated using a roller compactor (MINI / Freund Sangyo), and granules having a particle size in the range of 1.0 to 2.0 mm are collected. Sample F (Comparative product 4) and did.

1-3) Preparation of a granulated product that has undergone the second step but has not undergone the first step In 1 part by mass of the dried extract mix powder, 10 parts by mass of sodium chloride (purity 99.5% or more), 8 parts by mass of the crystal mix And 6 parts by mass of dried potato starch were mixed to obtain an in-process sample having a water content of about 1%.
The obtained in-process sample was pulverized using a pulverizer (SK-M10 / Kyoritsu Riko) until pressure uneven granulation suitability was obtained.
Subsequently, these are pressure-granulated using a roller compactor (MINI / Freund Sangyo), and granules having a particle size in the range of 1.0 to 2.0 mm are collected. Sample G (Comparative product 5) and did.

1-4) Preparation of a granulated product which has not passed through both the first step and the second step 10 parts by mass of sodium chloride (purity 99.5% or more) and 8 parts by mass of the crystal mix are mixed with 2 parts of the extract mix. The parts were mixed so as to knead. What mixed 6 mass parts of dried potato starch with this was dried under reduced pressure, and the in-process sample of about 1% of water | moisture content was obtained.
The obtained in-process sample was pulverized using a pulverizer (SK-M10 / Kyoritsu Riko) until pressure uneven granulation suitability was obtained.
Then, these are pressure-granulated using a roller compactor (MINI / Freund Sangyo), and granules having a particle size in the range of 1.0 to 2.0 mm are collected. Sample H (Comparative product 6) and did.

(2) Hygroscopic deliquescent resistance evaluation The hygroscopic deliquescent resistance evaluation of the granular mixed seasoning sample E (present invention product 2) and samples F to H (comparative products 4 to 6) prepared as described above, The same procedure as in Example 1 was followed. The evaluation results are shown in Table 2.

  From Table 2, the first step of combining the raw material extracts and the edible polymer material and the second step of granulating the mixed seasoning without directly adding water to the salt are moisture-absorbing resistance in each case. The improvement effect was low, and it became clear that a great effect could be obtained only when both steps were combined.

From the results of Example 1 and Example 2, even if the blending and granulating means are the same, the moisture absorption deliquescence resistance of the obtained granular mixed seasoning depends on whether or not it has undergone the first step and the second step. It became clear that it was greatly influenced.
That is, the present invention is characterized by combining the first step of combining the raw material extract and the edible polymer material with the second step of granulating the mixed seasoning without directly adding water to the salt. It was proved that this is a very effective production method for improving the quality stability of the mixed seasoning product in storage.

According to the present invention, even when stored in a humid place such as a kitchen in a general household, a granular mixed seasoning containing extract and salt is produced with little quality deterioration such as caking and deliquescence during storage. can do.
Therefore, the present invention is expected to be effectively used in the food industry including the fields of seasonings and processed foods.

Claims (2)

In a method for producing a granular mixed seasoning containing extracts and salt, at least one edible polymer material and the extract are uniformly mixed and the edible polymer material is hydrated or dissolved. And a first step consisting of a drying operation, followed by a second step of hydrolyzing and drying a raw material mixture other than salt and then mixing the salt, followed by a step of mixing the extract and the granular mixture containing salt Seasoning production method. In a method for producing a granular mixed seasoning containing extracts and salt, at least one edible polymer material and the extract are uniformly mixed and the edible polymer material is hydrated or dissolved. A method for producing a granular mixed seasoning containing an extract and salt, wherein a first step comprising a drying operation is performed, followed by a second step in which salt is added and dry granulation is performed .