Hollow structured flavor salt and method of making same

Abstract

The application discloses hollow structure flavor salt and a preparation method thereof, and belongs to the technical field of microcapsules. The method for preparing the hollow structure flavor salt comprises the following steps: (1) uniformly mixing food-grade protein, water and salt to obtain an aqueous phase; then adding flavor oil as an oil phase into the aqueous phase, and obtaining an oil-in-water emulsion through high-speed dispersion and high-pressure homogenization; wherein the mass ratio of the food-grade protein, the water and the salt is 0.5-2:100:20-30; the ratio of the oil phase to the aqueous phase is 5:95-15:85; (2) spray drying the oil-in-water emulsion to obtain the hollow structure flavor salt. The food-grade protein used in the application belongs to pure food source macromolecular substances, and no food-grade surfactant is used, and the food-grade protein will not cause the hollow salt to produce other tastes; and the addition of the flavor oil can achieve better taste enhancement and salt reduction effects.

Description

Technical Field

[0001] This invention relates to a hollow-structured flavor salt and its preparation method, belonging to the field of microencapsulation technology. Background Technology

[0002] Salt is the most widely used food ingredient, playing an important role in human physiology and health. Its main function is to impart a salty taste to food and to help enhance the flavor of other flavor compounds. Studies have found that high-salt diets are closely related to hypertension, cardiovascular disease, kidney disease, stomach problems, and osteoporosis.

[0003] When solid salt enters the mouth, only a small portion dissolves and is perceived by taste receptors on the taste buds. The majority of the salt is swallowed with food and hardly produces a salty taste. This low efficiency in tasting salt inevitably leads to excessive salt intake. Research shows that altering the particle size and spatial structure of salt can affect its dissolution rate and transport efficiency in the mouth, as well as the availability of taste receptors, thus enhancing the interaction between salt and the taste buds. Hollow-structured salt possesses physical properties such as a hollow structure, small particle size, large specific surface area, fast dissolution rate, high looseness, and good free flowability, which can improve the perception of saltiness on the taste buds. Under the same salty taste perception, this reduces salt intake, achieving "reduced salt without reducing saltiness."

[0004] A search revealed the following: CN111034987 A discloses a hollow spherical edible salt, which alters the morphology of ordinary table salt through spray drying. Its specific surface area is larger than that of ordinary table salt, its specific gravity is 1 / 4 to 1 / 3, and its dissolution rate is more than twice as fast. Under the same salinity, 20-30% less salt can be added compared to ordinary table salt, achieving the effect of reducing salt intake. CN 114568681 A discloses hollow sodium chloride microspheres with a particle size between 5.88-8.47 μm and a bulk density of 1 / 7 to 1 / 3 that of commercially available table salt. These microspheres exhibit faster dissolution and better diffusion capabilities, and sensory evaluation demonstrates a salt reduction effect of 30-50%. While existing hollow spherical edible salts can reduce salt intake, they lack flavor characteristics or require non-food ingredients to impart flavor components to the salt.

[0005] Therefore, ensuring that edible salt retains its flavor while reducing salt content is a problem that urgently needs to be solved. Summary of the Invention

[0006] [Technical Issues]

[0007] Existing hollow spherical table salt can reduce salt content, but it lacks flavor characteristics; or it requires non-food ingredients to impart flavor components to the salt.

[0008] [Technical Solution]

[0009] To address the aforementioned issues, this invention first uniformly mixes food-grade protein, water, and salt to obtain an aqueous phase. Using flavor oil as the oil phase, the oil phase is added to the aqueous phase, and the mixture is dispersed at high speed and homogenized under high pressure to obtain an oil-in-water emulsion. The oil-in-water emulsion is then spray-dried to obtain hollow-structured flavor salts. This invention uses food-grade protein, a pure food-derived macromolecular substance, without using food-grade surfactants, and the food-grade protein does not cause the hollow salts to produce other flavors. Furthermore, the addition of flavor oil achieves a better flavor-enhancing and salt-reducing effect.

[0010] The first objective of this invention is to provide a method for preparing hollow-structured flavor salts, comprising the following steps:

[0011] (1) Mix food-grade protein, water and salt evenly to obtain an aqueous phase; then use flavor oil as the oil phase, add the oil phase to the aqueous phase, and obtain an oil-in-water emulsion by high-speed dispersion and high-pressure homogenization.

[0012] The mass ratio of food-grade protein, water, and salt is 0.5-2:100:20-30.

[0013] The ratio of oil phase to water phase is 5:95-15:85;

[0014] (2) The oil-in-water emulsion was spray-dried to obtain hollow structure flavor salt.

[0015] In one embodiment of the present invention, the food-grade protein in step (1) includes one or more of gelatin, sodium caseinate, pea protein, and soy protein isolate.

[0016] In one embodiment of the present invention, the flavor oil in step (1) includes one or more of chili oil, cumin essential oil, lemon essential oil, garlic essential oil, and Sichuan pepper oil.

[0017] In one embodiment of the present invention, the high-speed dispersion in step (1) is dispersion at 10000-15000 rpm for 3-10 min.

[0018] In one embodiment of the present invention, the high-pressure homogenization in step (1) is a high-pressure homogenization cycle of 3-6 times at 200-1200 bar.

[0019] In one embodiment of the present invention, the conditions for spray drying in step (2) are: sample inlet temperature 140-200℃, output port temperature 70-100℃, sample injection rate 4-16mL / min, pump speed 70-100%, air flow meter 20-30mm, and vacuum degree -50 to -100mbar.

[0020] The second objective of this invention is to prepare hollow-structured flavor salts using a small amount of protein as an emulsifier according to the method described herein.

[0021] The third objective of this invention is the application of the hollow structure flavor salt described herein in the food industry.

[0022] In one embodiment of the present invention, the application includes use in dry-sprinkled and cold-dressed foods.

[0023] A fourth objective of this invention is to provide a method for improving the salt-reducing effect and enhancing the flavor of table salt, comprising the following steps:

[0024] (1) Mix food-grade protein, water, and salt evenly to obtain an aqueous phase; then use flavored oil as the oil phase, add the oil phase to the aqueous phase, and obtain an oil-in-water emulsion by high-speed dispersion and high-pressure homogenization; wherein, the mass ratio of food-grade protein, water, and salt is 0.5-2:100:20-30; the ratio of oil phase to water phase is 5:95-15:85;

[0025] (2) The oil-in-water emulsion was spray-dried to obtain hollow structure flavor salt.

[0026] [Beneficial Effects]

[0027] (1) The hollow structure flavor salt described in this invention is made entirely from food-derived materials and contains no food additives or inorganic compounds other than table salt.

[0028] (2) The hollow structure edible salt of the present invention has a particle size of less than 10 μm and a specific gravity of only 1 / 10-1 / 5 of that of table salt (the specific gravity of ordinary table salt is 2.16 g / mL); the dissolution rate is more than 3 times faster than that of ordinary table salt; sensory evaluation shows that, under the same sufficient saltiness, the hollow structure flavored salt can achieve a salt reduction effect of 30-50%.

[0029] (3) The hollow structure flavor salt described in this invention provides sufficient flavor (e.g., Sichuan pepper) to achieve flavor enhancement and salt reduction.

[0030] (4) The hollow structure flavored salt of this invention does not contain added potassium chloride, so it can be consumed by hypertensive patients even after taking antihypertensive drugs. Therefore, it has a better market prospect than ordinary reduced-sodium salt. Attached Figure Description

[0031] Figure 1 SEM images of samples prepared from common table salt and from Examples 1, 2, 3, 4, 5, Comparative Examples 1, 2, and 4.

[0032] Figure 2Flow graphs of samples prepared from ordinary table salt and from Examples 1, 1, 3, 4 and 5. Detailed Implementation

[0033] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explanation of the present invention and are not intended to limit the present invention.

[0034] Test method:

[0035] 1. SEM image test:

[0036] The spray-dried salt sample was firmly attached to the aluminum ingot using conductive tape, then sputter-coated with gold, and its morphology was observed using a scanning electron microscope (Hitachi SU1510, Japan). The samples from each example were observed at magnifications of 10,000-25,000, while ordinary table salt was observed at magnifications of 50-100.

[0037] 2. Liquidity testing:

[0038] Weigh 3g of sample and pour it into a conical glass funnel at a constant height. The powder is allowed to fall freely onto a horizontal platform. After stabilization, measure and record the angle between the inclined plane of the powder pile and the horizontal plane, which is the angle of repose.

[0039] 3. Solubility test:

[0040] Weigh 1.5 g of sample and dissolve it in 1 mL of water (40℃) for 3 min; then centrifuge at 3200 rpm for 5 min, transfer the supernatant and dry to a fixed weight. The formula for calculating solubility is as follows:

[0041] Solubility = m / v * 100 (1)

[0042] Where m is the mass of the dried powder (g), and v is the volume of water (mL) when the powder dissolves.

[0043] 4. Moisture content test:

[0044] Weigh 0.5g of the sample and dry it at 70℃ to constant weight. The formula for calculating the moisture content is as follows:

[0045] Moisture content = (m1×m2) / m1*100% (2)

[0046] Where m1 is the weight of the sample before drying, and m2 is the weight of the sample after drying.

[0047] 5. Water activity test:

[0048] The water activity of the samples was determined at 25°C using a water activity meter (Aqualab Series 4TDL, USA).

[0049] 6. Sensory testing:

[0050] Sensory panel member screening: To ensure the accuracy of the results, the panel members need to be screened through difference discrimination experiment and ranking experiment. The participants should be 22-30 years old and have no abnormal taste.

[0051] Difference differentiation experiment: Prepare one 0.3% and two 0.2% salt solutions, assign them three-digit numbers and randomly distribute them to members of the sensory evaluation panel. Those who pass the evaluation must select the 0.3% salt solution.

[0052] Ranking experiment: Five different concentrations (0.5%, 1%, 1.5%, 2%, 2.5%) of salt solution were prepared and randomly provided to the subjects. They were asked to rank the saltiness in ascending order and the subjects who ranked the solution correctly were selected.

[0053] Each 20mg sample was assigned a three-digit number and randomly distributed to members of the sensory evaluation panel. Evaluators tasted the samples and scored them on saltiness and aroma, rinsing their mouths with distilled water during tasting intervals. The maximum score was 10 points, with higher scores indicating greater acceptance of the sample. A sample with a pure salty taste, rich aroma, slightly numbing sensation, uniform color, and no clumping received a score of 10. A sample with a poor taste, off-flavor, significant color variation, and abundant clumping received a score of 0.

[0054] 7. Salinity test:

[0055] At 25°C, 0.2 g of sample was completely dissolved in 20 mL of deionized water, and its salinity was measured using a salinity meter.

[0056] Raw materials used in the examples:

[0057] The salt is natural salt, purchased from Dalian Salt Chemical Group;

[0058] Gelatin, sodium caseinate, and soy protein isolate were purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0059] The Sichuan pepper oil was purchased from Dalian Honghe Grain and Oil Food Co., Ltd.

[0060] Example 1

[0061] A method for preparing hollow structure flavor salts includes the following steps:

[0062] (1) Soy protein isolate, water and salt were mixed evenly to obtain an aqueous phase; then, Sichuan pepper oil was used as the oil phase. The oil phase was added to the aqueous phase and dispersed at high speed at 10,000 rpm for 2 min. The mixture was then homogenized and circulated under high pressure at 800 bar for 4 times to obtain an oil-in-water emulsion. The mass ratio of soy protein isolate, water and salt was 1:100:25; the ratio of aqueous phase to oil phase was 90:10.

[0063] (2) The oil-in-water emulsion was spray-dried. The spray-drying parameters were set as follows: injection port temperature 180℃, output port temperature 80℃, injection rate 10mL / min, pump speed 90%, air flow meter 25mm, vacuum degree -80mbar, to obtain hollow structure flavor salt.

[0064] Example 2

[0065] The mass ratio of soy protein isolate, water, and salt in step (1) of Example 1 was adjusted to 0.5:100:25; all other steps remained the same as in Example 1, resulting in a hollow-structured flavor salt.

[0066] Example 3

[0067] The mass ratio of soy protein isolate, water, and salt in step (1) of Example 1 was adjusted to 2:100:25; all other steps remained the same as in Example 1, resulting in hollow structure flavor salt.

[0068] Example 4

[0069] In step (1) of Example 1, the soy protein isolate was replaced with gelatin; all other steps remained the same as in Example 1, resulting in a hollow-structured flavor salt.

[0070] Example 5

[0071] In step (1) of Example 1, the soy protein isolate was changed to sodium caseinate; all other steps remained the same as in Example 1, resulting in a hollow-structured flavor salt.

[0072] Comparative Example 1

[0073] The pepper oil in step (1) of Example 1 is omitted, and everything else is kept the same as in Example 1 to obtain salt.

[0074] Comparative Example 2

[0075] The ratio of the aqueous phase to the oil phase in step (1) of Example 1 was adjusted to 80:20; all other steps remained the same as in Example 1, and salt was obtained.

[0076] Comparative Example 3

[0077] The ratio of the aqueous phase to the oil phase in step (1) of Example 1 was adjusted to 70:30; all other steps remained the same as in Example 1, and salt was obtained.

[0078] Comparative Example 4

[0079] The soy protein isolate and Sichuan pepper oil in step (1) of Example 1 are omitted; everything else remains the same as in Example 1, and salt is obtained.

[0080] Comparative Example 5

[0081] The soy protein isolate in step (1) of Example 1 was changed to saponin; everything else remained the same as in Example 1, and salt was obtained.

[0082] The salts obtained in Examples 1-5 and Comparative Examples 1-5 were subjected to performance tests, and the test results are as follows:

[0083] Figure 1 SEM images of ordinary table salt and samples prepared in Examples 1, 2, 3, 4, 5, Comparative Examples 1, 2, and 4 are shown. Table 1 shows the particle size test data of ordinary table salt and samples from Examples 1-5 and Comparative Examples 1-5. Figure 1 As can be seen from Table 1, the hollow flavor salts prepared in Examples 1-5 all have hollow structures and particle sizes below 10 μm. The particle size of the samples decreased after spray drying. The pure NaCl sample in Comparative Example 4, like ordinary table salt, still has a cubic crystal structure, and the protein-containing samples can all form hollow spherical structures. However, Comparative Example 2 showed particle surface adhesion and fusion due to excessive oil phase addition.

[0084] Table 1

[0085] Ordinary table salt 350.8±74.99 Example 1 5.87±2.63 Example 2 5.76±2.44 Example 3 5.29±2.15 Example 4 5.98±3.13 Example 5 6.78±0.98 Comparative Example 1 5.42±1.26 Comparative Example 2 9.95±3.03 Comparative Example 4 3.36±1.80

[0086] Figure 2 The powder flowability diagram shows the hollow flavor salts prepared in Example 1 and Comparative Examples 1, 3, 4, and 5. From... Figure 2 It can be seen that: Comparative Examples 1 and 4 showed severe clumping, but with the addition of protein, there was a certain anti-caking effect; Example 1 showed no clumping and good free flow, and the angle of repose was measured to be 30.0±1.4°, which was significantly lower than that of Comparative Example 5 (40.4±1.5°); while with an oil content of 30wt%, under certain protein emulsifier content conditions, Comparative Example 3 could not form a solid powder.

[0087] Table 2 shows the solubility test data of the salts prepared in Examples 1-5 and Comparative Examples 1, 2, 4, and 5. As can be seen from Table 2, the solubility of Examples 1-5 were 10.7±0.87, 11.3±1.27, 10.78±0.91, 11.78±0.78, and 10.3±0.26 g / mL, respectively, while the solubility of ordinary table salt was 4.25±0.68 g / mL. This solubility was 58.7-63.9% higher than that of ordinary table salt, and significantly higher than that of the salts prepared in Comparative Examples 1, 2, 4, and 5.

[0088] Table 2

[0089] ordinary table salt 4.25±0.68 Example 1 10.70±0.87 Example 2 11.30±1.27 Example 3 10.78±0.91 Example 4 11.78±0.78 Example 5 10.30±0.27 Comparative Example 1 6.35±0.24 Comparative Example 2 4.95±0.58 Comparative Example 4 9.25±0.27 Comparative Example 5 2.20±0.20

[0090] Table 3 shows the test data of moisture content and water activity of hollow flavored salts prepared in Examples 1-5 and Comparative Examples 1, 2, 4, and 5. As can be seen from Table 3, the moisture content of Examples 1-5 was 6.73±0.15, 6.31±0.21, 6.57±0.26, 8.13±0.33, and 3.93±0.25%, respectively, while the moisture content of ordinary table salt was 1.30±0.25%, which is 3.85-5.25 times higher than that of ordinary table salt. The water activities of Examples 1-5 were 0.447±0.007, 0.462±0.013, 0.493±0.008, 0.482±0.010, and 0.512±0.006, respectively, while the water activity of ordinary table salt was 0.71±0.003, which is 27.9-37.7% lower than that of ordinary table salt.

[0091] Table 3

[0092] Ordinary table salt 1.30±0.25 0.71±0.003 Example 1 6.73±0.15 0.462±0.013 Example 2 6.31±0.21 0.493±0.008 Example 3 6.57±0.26 0.482±0.010 Example 4 8.13±0.33 0.512±0.006 Example 5 3.93±0.25 0.442±0.005 Comparative Example 1 10.04±0.16 0.433±0.004 Comparative Example 2 3.59±0.23 0.394±0.004 Comparative Example 4 1.02±0.08 0.388±0.006 Comparative Example 5 7.66±0.26 0.439±0.003

[0093] Table 4 shows the sensory evaluation and salinity test data. As can be seen from Table 4, the hollow flavored salts prepared in Examples 1-5 do not have any bitter or other off-flavors, have high sensory acceptance, and have a rich aroma of Sichuan pepper oil; and under the same salty taste perception, the oral intake of salt is significantly reduced, achieving a salt reduction effect of 40-50%.

[0094] Table 4

[0095] ordinary table salt 10 416.00±0.02 Example 1 8.5±1.3 210.67±6.43 Example 2 8.5±0.6 237.33±8.33 Example 3 8.0±2.0 247.67±6.51 Example 4 9.0±1.2 238.67±2.31 Example 5 8.7±1.2 248.00±4.00 Comparative Example 1 8.6±0.6 373.33±8.33 Comparative Example 2 8.3±1.2 245.33±6.11 Comparative Example 4 10 409.33±2.31 Comparative Example 5 8.5±0.8 269.33±4.62

[0096] It is worth noting that the present invention produced a greater salt reduction effect by using a lower dose of emulsifier. Without using auxiliary salt-enhancing agents or adding potassium salt, Example 1 improved the salt reduction effect by 13.7% compared with Comparative Example 5.

[0097] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for preparing hollow-structured flavor salts, characterized in that, Includes the following steps: (1) Mix food-grade protein, water and salt evenly to obtain an aqueous phase; then use flavored oil as the oil phase, add the oil phase to the aqueous phase, and obtain an oil-in-water emulsion by high-speed dispersion and high-pressure homogenization. The mass ratio of food-grade protein, water, and salt is 0.5-1:100:20-30. The ratio of oil phase to water phase is 5:95-15:85; (2) The oil-in-water emulsion is spray-dried to obtain a hollow structure flavor salt; the flavor oil is Sichuan pepper oil, and the food-grade protein is one or both of gelatin or soy protein isolate.

2. The method according to claim 1, characterized in that, The high-speed dispersion mentioned in step (1) is dispersion at 10000-15000 rpm for 3-10 min.

3. The method according to claim 1, characterized in that, The high-pressure homogenization in step (1) is a high-pressure homogenization cycle of 3-6 times at 200-1200 bar.

4. The method according to claim 1, characterized in that, The conditions for spray drying in step (2) are: injection port temperature 140-200℃, output port temperature 70-100℃, injection rate 4-16mL / min, pump speed 70-100%, air flow meter 20-30mm, and vacuum degree -50 to -100mbar.

5. Hollow-structured flavor salt prepared by the method according to any one of claims 1-4.

6. The application of the hollow structure flavor salt according to claim 5 in the food industry.

7. The application according to claim 6, characterized in that, The applications include those for dry-sprinkled and cold-dressed foods.

8. A method for improving the salt-reducing effect and enhancing the flavor of table salt, characterized in that, Includes the following steps: (1) Mix food-grade protein, water and salt evenly to obtain an aqueous phase; then use Sichuan pepper oil as the oil phase, add the oil phase to the aqueous phase, and obtain an oil-in-water emulsion by high-speed dispersion and high-pressure homogenization; the food-grade protein is one or both of gelatin or soy protein isolate. The mass ratio of food-grade protein, water, and salt is 0.5-1:100:20-30. The ratio of oil phase to water phase is 5:95-15:85; (2) The water-in-oil emulsion is spray-dried to obtain hollow structure flavor salt with improved salt reduction effect and enhanced flavor effect.

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