JPS6318456B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a new seasoning, and mainly relates to a new type of table salt with a pleasant aroma.

[Conventional technology]

Salt is not only an essential nutritional element;
It is essential to human life as a food seasoning. Traditionally, when salt has been used as a seasoning, it has mainly been used to season foods with ``shiokarami'' that conveys the natural taste of salt, and has also been used to preserve foods. Processed salt made from salt and other ingredients include salt mixed with dried spices such as sesame seeds, garlic, and onions; Food products made from a mixture of seaweed, shaved bonito flakes, dried eggs, arare, etc., and salt are well known. In addition, it is table salt whose surface is coated with monosodium glutamate. There is “Ajishio” (product name), but this does not appeal to the sense of smell due to its scent. That is, conventional processed salt is mainly limited to mixing additives and salt and utilizing the flavor.

The present invention attempts to add a scent to the salt itself using a transferable fragrance. Adding fragrance to salt, which is a seasoning, and utilizing the transferable fragrance have not received any attention in the past, and this is a completely new technique attempted by the present inventors.

[Problem that the invention seeks to solve]

Conventional salt processing techniques using additives were not intended to impart flavor to salt, but were instead intended to be food products that took advantage of the aroma and taste of the additives, along with the "entanglement" of the salt itself. Therefore, additives or mixtures are limited, and a wide range of flavor processing is not possible.Since a large amount of additives are used, packaging and containers are expensive compared to conventional salt itself. There were restrictions on its use, such as the fact that it was not possible to make seasonings that took advantage of the ``shiokarami'' of table salt alone due to the influence of the taste of additives. In contrast, the purpose of the present invention is to add flavor to table salt itself so that it can be used as a seasoning while taking advantage of the salt's unique "shiokaramami," and even when used alone, it is comparable to table salt with additives. Ability to add fragrance. To enable new seasonings that could not be made with conventional additives by using a wide range of flavorings. The objective is to develop an economical method that provides low processing costs by effectively imparting flavor using a small amount of flavoring, and by adopting a method that allows the use of current small-pack packaging formats as is, regardless of the appearance and shape of the salt particles. .

[Means for solving problems]

In the present invention, a scented substance, mainly a perfume oil, is placed in a part of the container or contained in a carrier, and is then stored together with the salt in the container, thereby imparting an odor to the salt itself. Put on.

A wide range of scenting substances are available. In other words, regardless of the extraction method,
All fragrances extracted from aromatic plants can be used. For example, spicy vegetables such as perilla, celery, and onions, all fruits and their peels including citrus fruits, various flowers such as roses and chrysanthemums, cocoa, thin skins of core beans, chiyocolate, tea, plums, and many other natural products. This is the perfume oil extracted from. In addition to those derived from the above-mentioned natural products, synthetic fragrances similar to matsutake mushrooms, beef, shioga, and other characteristic ingredients of foods can also be used.

The material and shape of the container used does not matter as long as it can be sealed tightly. When applying the fragrance to the container, it may be applied anywhere within the container, but it is generally applied to the lid or bottom of the container. Alternatively, the porous plastic may be wrapped in paper and placed in a container.

The amount of flavoring can be extremely small; for example, when applying to small tableware containers, the amount of flavoring must be selected depending on the purpose of use and the flavoring used, but generally speaking, it is recommended to use a 200ml container. On the other hand, the amount is 0.1 ml or less, and for particularly strong fragrances, the amount may be 0.01 ml or less.

The present invention can also be applied to conventional table salt, furikake, salt for rice balls, etc. to which sesame seeds, plums, organic acids, monosodium glutamate, seaweed, and various minerals are added to increase the characteristics. Furthermore, when applied as a salt type, such as flake salt or porous salt, the aroma retention property is improved and it is even more effective.

[Effect]

The present invention is characterized by a method that utilizes the transference of fragrance. It is possible to add fragrance by adding flavoring agents themselves to table salt, but the retention of the fragrance is usually poor.
Using a transferable scent improves scent retention, but the reason for this is not clear.

[Example 1] Add 0.05% perilla extract oil to the lid of a 200g glass container.
After applying the coating, purified salt was put inside and left for 3 days. If you make rice balls with this salt, you will get a rich flavor unique to shiso.

[Example 2] Put refined salt in a 200g glass container and add ginger oil.
A piece of paper soaked with 0.02 ml was fitted into the lid and left for 3 days. This salt has a strong ginger odor and is suitable as table salt for meat dishes, and the taste test results showed that it received favorable reviews.

[Example 3] Washi paper (3 x 3 cm) is impregnated with 0.1 g each of perfume oil extracted from yuzu and artificial matsutake-like fragrance, and pasted on the inside of a 2 kg plastic bag wrapped in Tsukemono Salt (commercially available from Japan Monopoly Corporation). By lightly pickling Chinese cabbage and turnips using the salt preserved in this way, it is possible to make pickles with a rich flavor.

[Example 4] A plastic sponge is impregnated with rose oil and apricot plan day, and is pasted on the bottom of a plastic bottle packed with 350 g of New York King Salt (commercially available from Japan Monopoly Corporation). By sprinkling the salt stored in this way as a seasoning for vegetable salads, it is possible to create a salad with a sweet floral aroma that is completely different from conventional salads.

[Example 5] 1 g of porous plastic particles impregnated with perfume oil extracted from the peel of Iyokan is placed in a cloth bag. 200g
180 ml of table salt coarsened with starch paste in a glass container.
g, 10 g of freeze-dried powder of pickled plums, 5 g of fine seaweed powder, 5 g of monosodium glutamate, 0.1 g of potassium chloride
Then, put the above-mentioned cloth bag, seal it, and leave it. This processed salt product is suitable for furikake, ochazuke, and rice balls.

〔Effect of the invention〕

Since the present invention utilizes a transferable aroma, it is possible to produce a variety of common salt that is suitable for various food preparations without changing the unique "shiokarami" of common salt. Moreover, it is economical because only a small amount of fragrance is needed and the packaging can basically be left as is.

Claims (1)

[Claims] 1. Flavored common salt, characterized in that common salt and a flavoring agent are contained in a sealed package or container, and the flavoring components are adsorbed to the salt by transfer of scent.