Composite salt slice

Abstract

The invention provides a composite salt tablet, which is prepared from the following main raw materials in percentage by mass: 50-84% of sodium chloride, 1-10% of edible gum and 6-49% of millimeter-level length dietary fiber, a trace amount of food coloring can be added, and the materials are mixed and kneaded, put into a tablet press and pressed by virtue of a mold, so that the materials are compounded and molded. According to the composite tablet disclosed by the invention, the use amount of the table salt can be accurately metered, and the obtained product is high in mechanical strength, not easy to crack accidentally during processing, storage or use, good in solubility and suitable for being added and used at normal temperature and in hot food.

Description

Technical Field

[0001] The present invention relates to a solid condiment. Background Art

[0002] The chemical formula of sodium chloride is NaCl. It is a common compound and the main component of table salt well-known in daily life. Sodium chloride exhibits typical characteristics of an ionic compound in chemical properties. It is composed of sodium ions (Na + ) and chloride ions (Cl - ) bonded by ionic bonds, and has relatively high melting and boiling points. At normal temperature and pressure, sodium chloride appears as white crystalline powder and tastes salty.

[0003] Common table salts are all in powder or small particle form. When used in cooking, they are usually added based on the experience of the cook, and it is difficult to accurately measure the added amount, resulting in difficulty in precisely adjusting the saltiness of the dishes.

[0004] Common milk tablets are made from raw materials such as granulated sugar, milk powder, sodium stearate, alcohol, etc.; common calcium tablets are made from calcium carbonate, starch, dextrin, talcum powder, magnesium stearate, etc. Milk tablets and calcium tablets can be accurately counted, but are prone to breakage and powdering, and dissolve quickly in water, making the aqueous solution turbid and opaque.

[0005] The invention with application number 2019110016263 relates to a quantitative edible salt tablet and its preparation method. The quantitative edible salt tablet is composed of 85 - 99.99 parts of edible salt and 0.01 - 15 parts of binder by weight. The binder is selected from one or more of sesbania gum, guar gum, linseed gum, arabic gum, xanthan gum, chitosan, polyvinylpyrrolidone, polyvinyl alcohol, cellulose derivatives, polyethylene glycol, sodium alginate, lactose, maltose powder, sucrose powder. It solves the problem of the current difficulty in controlling the amount of cooking salt, avoids excessive or insufficient use of salt, and is beneficial to people's physical health. However, the salt tablet of this invention has low mechanical strength and is prone to breakage during processing, storage or use.

[0006] Cellulose solubility: At normal temperature, cellulose is neither soluble in water nor in common organic solvents such as alcohol, ether, acetone, benzene, etc. It is also insoluble in dilute alkali solutions. Therefore, at normal temperature, it is relatively stable because there are hydrogen bonds inside the cellulose molecule. Summary of the Invention

[0007] Object of the Invention: To provide a composite salt tablet that is convenient for measurement, has high mechanical strength, and is easily soluble during cooking and heating.

[0008] Technical Solution:

[0009] The composite salt tablets of the present invention are mainly composed of sodium chloride accounting for 50-84% by mass, edible glue accounting for 1-10%, and dietary fiber with a length in the millimeter range (1-10 mm, and the length generally does not exceed the diameter of the tablet, reducing entanglement and agglomeration, so that the three materials are more evenly distributed during kneading and molding). Trace amounts of edible pigments can be added. After kneading the various materials, they are put into a tablet press and pressed with the aid of a mold, heated, pressed, cooled and discharged to form a sheet or block dosage form. The above appropriate ratio can obtain a composite tablet with the mechanical strength of the composite material and not easily broken.

[0010] Edible gums are mostly polysaccharides or protein derivatives, and their functional groups are mainly hydroxyl groups, carboxyl groups and sulfate ester groups, forming gels through hydrogen bonds and hydrophobic interactions. The edible gum can be selected from one or a combination of the following:

[0011] 1. Plant gums: Plant gums are natural colloids extracted from plant seeds, fruits or seaweeds. Common types include:

[0012] Arabic gum: Used as a stabilizer in beverages, candies and dairy products. 1

[0013] Pectin: Mainly derived from orange peels and apple residues, commonly used in jellies, jams and yogurts. 1

[0014] Carrageenan: Extracted from seaweeds and widely used in meat products, dairy products and beverages. 12

[0015] Guar gum: Derived from guar bean seeds, used in yogurts, ice creams and sauces to provide a smooth texture.

[0016] Inulin: Abundant in the tubers of Jerusalem artichokes, chicory, the roots of dahlias, and the roots of thistles. Among them, the inulin content in Jerusalem artichokes is the highest.

[0017] Linseed gum: Yellow granular crystals, or white to off-white powder, with a faint sweet smell in the dry powder. The solubility of linseed gum is closely related to the concentration and temperature. Its solubility at room temperature is lower than that when heated.

[0018] 2. Animal gums: Animal gums are mainly derived from animal skins, bones and connective tissues. Common types include: Gelatin: Extracted from animal skins or bones, widely used in jellies, gummy candies and meat products to improve texture and taste.

[0019] Donkey-hide gelatin: A traditional Chinese medicinal material, commonly used in health products and foods.

[0020] 3. Microbial gums: Microbial gums are colloids produced by specific microbial fermentations. Common types include:

[0021] Gellan gum: Prepared by microbial fermentation, it has good gelling properties and is commonly used in jellies, puddings, and dairy products. Xanthan gum: Belongs to a type of microbial gum.

[0022] The role of edible gums in the present invention, as a coagulant, and depending on the variety, also has the following different roles: Thickening: Such as xanthan gum, guar gum; Stabilizing: Such as carrageenan; Improving taste: Such as guar gum; Extending shelf life: Such as compound gum.

[0023] By reasonably using edible gums, the food industry can improve the texture, taste, and stability of products to meet the needs of consumers.

[0024] The edible gum is preferably a solid powder or crystal at normal temperature and can be melted by heating, such as tamarind gum, astragalus gum, konjac gum, gellan gum, tragacanth gum, carrageenan, linseed gum, inulin, which is convenient to be melted by heating in a kneading or tablet pressing mold, and forms a uniform and flowable paste together with salt and dietary fiber, and then is cooled and shaped into flakes or blocks in the mold or after being taken out, and will not melt when stored at normal temperature.

[0025] Further preferably, the edible gum is a variety that can be dissolved in cold water, such as xanthan gum, inulin, so that the present invention can be added to both normal temperature and high-temperature cooked foods.

[0026]

[0027] Dietary fiber is a type of non-starch polysaccharide in carbohydrates. However, since the 1970s, there have been continuous important research results published in the field of nutritional science. To this day, nutritionists are still continuously and deeply studying the structure, physical and chemical properties of dietary fiber, and its relationship with human health. A large number of studies have shown that dietary fiber has many benefits for the human body, not only can promote digestion, help defecate and detoxify, but also can reduce blood lipid and blood glucose concentrations to a certain extent. However, excessive intake of dietary fiber may cause certain harm to health.

[0028] The sources of dietary fiber food fiber are mainly plant-based foods:

[0029] 1. Coarse grains of cereals: The bran and whole grains of cereals contain a large amount of cellulose, hemicellulose or lignin. In daily life, coarse grains such as millet, wheat, corn, and oats are more common;

[0030] 2. Legumes: Legume foods such as soybeans, mung beans, lentils, and dried peas also contain a large amount of cellulose, hemicellulose, and lignin;

[0031] 3. Vegetables: Most vegetables contain rich cellulose, such as celery, sweet potato, agaric, mushrooms, and common Chinese cabbage, cabbage, etc.;

[0032] 4. Fruits: Fruits such as citrus, pineapple, banana, hawthorn, and cherry contain relatively more pectin.

[0033] Dietary fiber includes soluble dietary fiber and insoluble dietary fiber: The present invention preferably uses soluble dietary fiber.

[0034] Soluble fiber: A type of fiber that can dissolve in water, absorb water and swell, and can be fermented by microorganisms in the large intestine. It is often present in plant cell sap and cell interstitium. Soluble dietary fiber is mainly oligosaccharides or polysaccharides, containing a large number of hydroxyl groups and glycosidic bonds, and some contain carboxyl groups (such as pectin) or sulfate ester groups (such as carrageenan). Mainly there are natural soluble dietary fibers such as pectin fiber, hydroxypropyl methylcellulose (HPMC), and hydroxyethyl cellulose (cHEC).

[0035] Hydroxypropyl cellulose is synthetic, with insufficient environmental protection and economy. Although it can dissolve in water, it is not used in this application.

[0036] Insoluble fiber: A type of fiber that cannot dissolve in water and cannot be fermented by microorganisms in the large intestine. It is often present in the roots, stems, trunks, leaves, skins, and fruits of plants. Mainly there are cellulose, hemicellulose, lignin, etc.

[0037] Soluble dietary fiber has various physiological functions, including preventing cardiovascular diseases, diabetes, and anti-tumor effects. Soluble dietary fiber has a wide range of sources. Whether it is grains, fungi, or fruits and vegetables, they all contain soluble dietary fiber. Therefore, making full use of soluble dietary fiber has a very positive effect on improving human health.

[0038] Edible pigment, which is a type of pigment, is a food additive that can be consumed by humans in an appropriate amount and can change the original color of food to a certain extent. Edible pigments, like edible flavors, are divided into two types: natural and synthetic. Natural edible pigments are pigments directly extracted from animal and plant tissues and are generally harmless to the human body. For example, monascus, chlorophyll, curcumin, carotene, amaranth, and caramel color are some of them. Adding natural edible pigments can bring different color varieties to this application while ensuring safety.

[0039] Beneficial effects:

[0040] For the composite tablets of the present invention, after the proportion of each component is determined in the formula, the salt content in each tablet is determined. By taking different numbers of tablets, the amount of salt used can be accurately measured. The composite tablets of the present invention are formed by compounding a glue matrix (edible glue), a fiber reinforcing material (dietary fiber), and a particulate reinforcing material (salt). The obtained product has high mechanical strength and is not easily accidentally broken during processing, storage, or use. It is convenient to take and easy to clean. The three components in the present invention have good solubility. Especially, soluble dietary fiber and edible glue that can dissolve at room temperature are used, which are suitable for adding to food at room temperature and hot food. Moreover, after adding, the aqueous solution or soup is relatively transparent, and the visual effect is good. Detailed implementation mode

[0041] Example 1:

[0042] The composite salt tablets of the present invention are made from raw materials including 50 - 60% by mass of sodium chloride, 5 - 10% of one kind of edible glue selected from tamarind gum, astragalus gum, konjac gum, and gellan gum, and 30 - 45% of hydroxypropyl methyl cellulose (HPMC) with a length in the millimeter range. After mixing and kneading the materials, they are put into a tablet press and pressed into tablets with a diameter of 1 cm and a thickness of 5 mm by means of a mold.

[0043] The invention can not only accurately measure the dosage and add it to food, but also dissolve quickly in the dishes when added to steamed foods or stir-fried dishes, obtaining delicious dishes with appropriate saltiness. In addition, the soluble dietary fiber therein has a good preventive effect on cardiovascular diseases:

[0044] Molecular mechanism of soluble dietary fiber in preventing cardiovascular diseases: In recent years, with the recognition of the preventive effect of soluble dietary fiber on cardiovascular diseases, the exploration of its molecular mechanism has gradually increased. Many studies have found that soluble dietary fiber can affect the expression of lipid-related metabolic genes. For example, hydroxypropyl methyl cellulose (HPMC) cannot be absorbed by the human body, but it can help excrete fat, cholesterol, and bile acids and prevent the small intestine from reabsorbing bile acids. When HPMC is added to a high-fat diet, the weight gain rate of the experimental group of hamsters is significantly slowed down, and at the same time, the amounts of triglyceride, total cholesterol, and low-density lipoprotein are also significantly reduced.

[0045] Example 2:

[0046] The composite salt tablets of the present invention are made from raw materials including 65 - 75% by mass of sodium chloride, 3 - 6% of xanthan gum edible glue, and 19 - 32% of hydroxyethyl cellulose (cHEC) with a length in the millimeter range. After mixing and kneading the materials, they are put into a tablet press and pressed into tablets with a diameter of 8 mm and a thickness of 4 mm by means of a mold.

[0047] The invention can not only accurately measure the dosage and add it to food, but also dissolve quickly when a tablet is added to a beverage at room temperature, making a delicious slightly salty drink. In addition, the soluble dietary fiber contained in the product is beneficial to the health of diabetic patients:

[0048] Hypoglycemic effect of soluble dietary fiber: Investigations have found that the intake of dietary fiber is inversely proportional to insulin resistance in diabetic patients. When Japanese scholars fed diabetic mice with alginate dietary fiber extracted from red algae, they found that after gavage with 5% alginate dietary fiber per day for three weeks, the insulin resistance of the mice was significantly reduced and the adiponectin in the plasma increased. The study also found that when 5% galactomannan extracted from fenugreek seeds in Canada was added to the feed to feed rats, the glucose tolerance of the experimental group was significantly lower than that of the control group and the low-dose group, and the insulin concentration in the serum also decreased significantly. When Young et al. used hydroxyethyl cellulose (cHEC) to feed rats in an experiment, they found that cHEC could increase insulin sensitivity and delay the progression of metabolic syndrome.

[0049] Example 3:

[0050] The composite salt tablet of the present invention is made from sodium chloride accounting for 70 - 80% by mass, one or two edible gums such as xanthan gum or inulin accounting for 1 - 3%, and pectin fibers with a length of millimeter level accounting for 16 - 28%. Among them, 1% of yellow edible pigment or trace sodium butyrate is added. After mixing and kneading the various materials, they are put into a tablet press and pressed with the help of a mold to form small tablets with a diameter of 5 mm and a thickness of 3 mm.

[0051] The invention can not only accurately measure the dosage and add it to food, but also dissolve quickly when added to dishes at room temperature or during heating cooking, obtaining food with a proper saltiness. In addition, the soluble dietary fiber therein has a positive effect on tumor prevention:

[0052] British scholars studied the relationship between various dietary fibers and tumorigenesis and found that the intake of dietary fiber is inversely proportional to the incidence of breast cancer. After inducing rats with dimethylhydrazine (DMH) to develop colon cancer, pectin and sodium butyrate were gavaged to observe the intestinal protection of the rats. The results showed that the tumor volume in the pectin fiber and sodium butyrate group was significantly lower than that in the control group, and the incidence of colon cell mutations was lower; at the same time, it was also found that the expression levels of Caspase1 and Caspase3 increased, and the expression of B-cell lymphoma-2 (Bcl-2) gene decreased. The researchers speculated that these two dietary fibers may reduce the tumor incidence by regulating the above genes.

Claims

1. A composite salt tablet, characterized in that: The main raw materials are 50-84% sodium chloride by weight, 1-10% edible gum, and 6-49% dietary fiber with a length of millimeters. The edible gum is solid at room temperature and melts when heated. After the materials are mixed and kneaded, they are put into a tablet press and heated and pressed with the help of a mold, and the materials are cooled and discharged, so that the materials are compounded into tablets.

2. The composite salt tablet according to claim 1, characterized in that: Edible gum is one or more of the following varieties: tamarind gum, tragacanth gum, konjac gum, gellan gum, tragacanth gum, carrageenan, flaxseed gum, xanthan gum, and inulin.

3. The composite salt tablet according to claim 2, characterized in that: The edible gum is a cold water soluble variety: one or both of xanthan gum or inulin.

4. The composite salt tablet according to claim 1, characterized in that: Dietary fiber is soluble dietary fiber.

5. The composite salt tablet according to claim 4, characterized in that: The dietary fiber is pectin fiber, hydroxymethyl cellulose or hydroxyethyl cellulose.

6. The composite salt tablet according to any one of claims 1 to 5, characterized in that: A small amount of food coloring is added.

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