Solid seasoning

Abstract

To provide a solid seasoning comprising a table salt substitute with improved deliquescence without using a raw material not related to taste or flavor and without needing a complex production process.SOLUTION: A solid seasoning comprises: table salt of 0.1 wt.% or more and less than 30 wt.% relative to the whole weight of the solid seasoning; a table salt substitute of less than 20 wt.% relative to the whole weight of the solid seasoning; and sugar of 0-15 pts.wt. relative to 100 pts.wt. of the table salt, where the table salt substitute is potassium chloride and the content of the table salt substitute is 0.1 wt% to 15 wt% relative to the whole weight of the solid seasoning.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a solid seasoning containing a salt substitute, the solid seasoning having improved deliquescent properties. [Background technology]

[0002] It is known that excessive salt intake increases the risk of developing diseases such as high blood pressure, cerebrovascular disorders, heart disease, stomach cancer, and kidney disease, and there is a global call for reducing salt intake, with the World Health Organization (WHO) advocating a reduction in salt intake. Solid seasonings are widely used in ordinary households and the food industry, and are used in a wide variety of dishes due to their convenience, making them indispensable in today's dietary life. However, solid seasonings usually contain 30% to 50% by weight of salt, and there is an increasing demand for reduced-salt solid seasonings with reduced salt content.

[0003] In foods with reduced salt content, salt substitutes such as potassium chloride are usually used to compensate for the loss of saltiness caused by the salt reduction. However, it is known that salt substitutes exhibit significant deliquescent properties due to the magnesium chloride and other substances contained in them. Solid seasonings are provided in the form of powder, granules, cubes, etc., and the deliquescent nature of solid seasonings not only causes deterioration in the quality of the taste and appearance of the solid seasonings, but also causes problems such as deterioration in usability and difficulty in handling the solid seasonings.

[0004] Various methods for imparting moisture absorption resistance to hygroscopic substances such as powdered food compositions and powders have been investigated so far. For example, proposed methods include adding low-moisture granular starch having a specific particle size to a powdered food composition (Patent Document 1), mixing pregelatinized starch with a degree of pregelatinization of 70% or more and a moisture content of 12% or less with food powder (Patent Document 2), adding soy polysaccharides such as soy dietary fiber to a formulation composition to be used as food or the like (Patent Document 3), coating salt with edible oils and fats or fatty acid monoglycerides (Patent Document 4), and adding ethanol to a water-containing raw material containing a hygroscopic component and spray drying the resulting mixture (Patent Document 5). However, these methods cannot fundamentally improve the deliquescent property, and furthermore, these methods require the addition of ingredients that are not related to taste and are not necessary for normal seasonings, which leads to an increase in the cost of ingredients. Furthermore, when a complex production process is required, the production cost increases due to the process.

[0005] Also, a method has been proposed in which the amount of sugar blended in a flavor seasoning filled in a shaker container is set to 5% by weight or less to prevent caking due to moisture absorption (Patent Document 6). However, this method severely restricts the use of all sugars, and has the problem of narrowly restricting not only the compositional approach regarding the taste of the seasoning, but also the compositional approach regarding its physical properties. In particular, restricting the use of lactose, which is widely used as an excipient in solid seasonings, has a significant impact on the degree of freedom in the manufacturing method of solid seasonings and product stability, etc., and there has been a strong demand for a method that allows lactose to be used as an excipient as in the past. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 10-229832 [Patent Document 2] Japanese Patent Application Publication No. 63-313574 [Patent Document 3] JP 2000-279104 A [Patent Document 4] JP 2005-185261 A [Patent Document 5] JP 2009-207477 A [Patent Document 6] JP 2005-270058 A Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention aims to improve the deliquescent property of a solid seasoning containing a salt substitute without using raw materials unrelated to taste and without requiring a complicated production process. [Means for solving the problem]

[0008] As a result of extensive research into solving the above-mentioned problems, the inventors have discovered that in a solid seasoning having a salt content of 0.1% by weight or more and less than 30% by weight, the deliquescence of a solid seasoning containing a salt substitute can be improved by setting the salt substitute content to less than 20% by weight and further setting the sugar content in the solid seasoning to 0 to 15 parts by weight per 100 parts by weight of salt, and have thus completed the present invention.

[0009] That is, the present invention relates to the following. [1] A solid seasoning containing 0.1% by weight or more but less than 30% by weight of salt based on the total weight of the solid seasoning, less than 20% by weight of a salt substitute based on the total weight of the solid seasoning, and 0 to 15 parts by weight of sugar per 100 parts by weight of salt. [2] The solid seasoning described in [1], wherein the salt substitute is potassium chloride. [3] The solid seasoning according to [1] or [2], wherein the content of the salt substitute is 0.1% by weight to 15% by weight based on the total amount of the solid seasoning. [4] The solid seasoning according to any one of [1] to [3], wherein the sugar content is 5 to 15 parts by weight per 100 parts by weight of salt. [5] The solid seasoning described in any one of [1] to [4], wherein the sugar is granulated sugar. [6] The solid seasoning according to any one of [1] to [5], further comprising one or more selected from the group consisting of sugars other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices. [7] A solid seasoning according to [6], wherein the sugar other than sugar is lactose. [8] The solid seasoning described in any one of [1] to [7], which is individually packaged for one meal or one use. [9] The solid seasoning according to any one of [1] to [7], wherein multiple servings or multiple doses are packaged together or filled into a single container.

[10] A method for producing a solid seasoning, comprising a step of blending salt and a salt substitute so that the salt content is 0.1% by weight or more and less than 30% by weight and the salt substitute content is less than 20% by weight, relative to the total weight of the solid seasoning, and blending sugar so that the sugar content is 0 to 15 parts by weight per 100 parts by weight of salt.

[11] The method according to

[10] , wherein the salt substitute is potassium chloride.

[12] The method according to

[10] or

[11] , wherein the content of the salt substitute is 0.1% by weight to 15% by weight based on the total amount of the solid seasoning.

[13] The method according to any one of

[10] to

[12] , wherein the sugar content is 5 to 15 parts by weight per 100 parts by weight of salt.

[14] The method according to any one of

[10] to

[13] , wherein the sugar is granulated sugar.

[15] The manufacturing method according to any one of

[10] to

[14] , further comprising blending one or more selected from the group consisting of sugars other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices.

[16] The method according to

[15] , wherein the sugar other than sugar is lactose.

[17] The method according to any one of

[10] to

[16] , wherein the solid seasoning is individually packaged for one meal or one use.

[18] The method for producing a solid seasoning according to any one of

[10] to

[16] , wherein the solid seasoning is in a form in which multiple servings or multiple uses are packaged together or filled into a single container.

[19] A method for improving the deliquescent property of a solid seasoning having a salt content of 0.1% by weight or more and less than 30% by weight based on the total weight of the solid seasoning, comprising blending a salt substitute so that the salt substitute content is less than 20% by weight based on the total weight of the solid seasoning, and blending sugar so that the sugar content is 0 to 15 parts by weight per 100 parts by weight of salt.

[20] The method according to

[19] , wherein the salt substitute is potassium chloride.

[21] The method according to

[19] or

[20] , wherein the content of the salt substitute is 0.1% by weight to 15% by weight based on the total amount of the solid seasoning.

[22] The method according to any one of

[19] to

[21] , wherein the sugar content is 5 to 15 parts by weight per 100 parts by weight of salt.

[23] The method according to any one of

[19] to

[22] , wherein the sugar is granulated sugar.

[24] The method according to any one of

[19] to

[23] , further comprising blending one or more selected from the group consisting of sugars other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices.

[25] The method according to

[24] , wherein the sugar other than sugar is lactose.

[26] The method according to any one of

[19] to

[25] , wherein the solid seasoning is individually packaged for one meal or one use.

[27] The method according to any one of

[19] to

[25] , wherein the solid seasoning is in a form in which multiple servings or multiple uses are packaged together or filled into a single container. Effect of the Invention

[0010] According to the present invention, it is possible to improve the deliquescence of a solid seasoning containing a salt substitute and having a salt content of 0.1% by weight or more and less than 30% by weight, thereby suppressing deterioration in appearance, quality, handling, etc., caused by deliquescence of the solid seasoning containing a salt substitute, and the quality of the solid seasoning can be stably maintained for a long period of time. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention provides a solid seasoning containing a salt substitute, which has improved deliquescent properties (hereinafter, also referred to as "the solid seasoning of the present invention" in this specification). The solid seasoning of the present invention contains 0.1% by weight or more and less than 30% by weight of salt based on the total weight of the solid seasoning, less than 20% by weight of a salt substitute, and 0 to 15 parts by weight of sugar based on 100 parts by weight of salt.

[0012] In this specification, the term "solid seasoning" refers to seasonings in powder, granule, or pellet form, as well as seasonings molded into cubes, blocks, or the like. In addition, in this specification, the term "seasoning" refers to a food or food additive used for the purpose of adding flavor to a dish. The solid seasoning of the present invention is preferably provided as a flavor seasoning that imparts the aroma and taste of bonito flakes, kelp, shiitake mushrooms, dried sardines, chicken, beef, pork, etc. to soups and broths used in various dishes such as Japanese, Western, and Chinese cuisine, or as a seasoning that can be used as a soup and broth in various dishes by simply dissolving it in water, etc.

[0013] The salt contained in the solid seasoning of the present invention is important for imparting a salty taste to dishes. The "salt" in the present invention is usually edible salt that contains 97% or more by dry weight of sodium chloride and satisfies the Codex standard (international food standard). The salt contained in the solid seasoning of the present invention refers to salt that exists in a crystalline state in the solid seasoning. The shape and size of the salt crystals are not particularly limited, but a regular hexahedron with a side length of about 0.2 mm to 0.75 mm, which is seen in commonly used "edible salt", is preferably used. From the viewpoint of reducing salt intake, the salt content in the solid seasoning of the present invention is less than 30% by weight, preferably 25% by weight or less, and more preferably 23% by weight or less, based on the total weight of the solid seasoning. In addition, from the viewpoint of the effect on the taste (saltiness) of the seasoning, the salt content in the solid seasoning is 0.1% by weight or more, preferably 1% by weight or more, and more preferably 5% by weight or more, or 10% by weight or more, or 15% by weight or more, based on the total amount of the solid seasoning.

[0014] The solid seasoning of the present invention contains a salt substitute to compensate for the loss of saltiness that accompanies salt reduction. In the present invention, "salt substitute" refers to a salt that is added to food instead of table salt (sodium chloride), and can be used as a food additive. As long as it can impart a salty taste to food, it can be used without any particular restrictions, regardless of whether it is an inorganic salt or an organic salt. Examples of inorganic salts include potassium salts such as potassium chloride, potassium nitrate, potassium sulfate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, and tripotassium phosphate; and alkaline earth metal salts such as magnesium chloride. Examples of organic salts include potassium salts such as potassium dihydrogen citrate, tripotassium citrate, potassium gluconate, potassium glutamate, potassium hydrogen tartrate, and potassium lactate; and alkaline earth metal salts such as calcium citrate, calcium glutamate, magnesium glutamate, and calcium lactate. In the present invention, one type of salt substitute can be selected and used alone, or two or more types can be selected and used in combination. As the salt substitute, commercially available products provided by various companies can be used.

[0015] Considering the effect of imparting a salty taste to solid seasonings, it is preferable to use one or more salts selected from the group consisting of potassium chloride, magnesium chloride, and potassium gluconate as the salt substitute, and potassium chloride is more preferably used.

[0016] In the solid seasoning of the present invention, in consideration of the effect of compensating for saltiness, the salt substitute is usually contained in an amount of 0.1% by weight or more, and preferably 1% by weight or more, based on the total amount of the solid seasoning. Furthermore, if the content of the salt substitute is 20% by weight or more based on the total amount of the solid seasoning, strong deliquescent properties will occur and the effects of the present invention will not be fully obtained, so the content of the salt substitute in the solid seasoning of the present invention is usually less than 20% by weight based on the total amount of the solid seasoning, preferably 15% by weight or less, and more preferably 13% by weight or less.

[0017] The solid seasoning of the present invention contains 0 to 15 parts by weight of sugar relative to 100 parts by weight of salt. If the sugar content is within the above range relative to salt, the deliquescence of the solid seasoning is improved satisfactorily. From the viewpoint of the effect on the taste of the solid seasoning, it is preferable that the sugar content is 5 parts by weight or more relative to 100 parts by weight of salt. Considering both the effect on the taste of the solid seasoning and the effect of improving deliquescence, it is more preferable that the sugar content is 10 to 15 parts by weight relative to 100 parts by weight of salt.

[0018] The sugar used in the solid seasoning of the present invention is a sugar crystal having a sweet taste. In the present invention, sugar may be used without any particular limitation, regardless of whether it is made from sugar cane, sugar beet, sugar maple, sugar palm, sweet sorghum, or the like. In the present invention, both molasses and fractionated molasses produced from the above-mentioned raw materials by a conventional manufacturing method can be used, and sugars in various crystal states can be used. Examples of molasses sugar include brown sugar, shiroshitatou, kanasuodo (brown sugar), wasanbon, sorghum sugar, maple sugar, etc. Examples of fractionated sugar include granulated sugar, which has large crystals and is dry and smooth (e.g., white double sugar, medium double sugar, granulated sugar, etc.), sugar with small crystals and a moist texture (e.g., white sugar, brown sugar, etc.), and processed sugar made from granulated sugar as a raw material (e.g., sugar cubes, rock sugar, powdered sugar, granulated sugar, etc.). For the purposes of the present invention, white sugar, which is a refined sugar containing sucrose as a main component, and granulated sugar, the crystals of which are easy to handle, are preferably used, and granulated sugar is more preferably used. The sugar contained in the solid seasoning of the present invention refers to sugar that exists in a crystalline or amorphous state in the solid seasoning.

[0019] When the solid seasoning of the present invention contains salt that is initially added as a liquid component but will exist in a crystalline state in the solid seasoning, or sugar that will exist in a crystalline or amorphous state, the salt content relative to the total amount of the solid seasoning described above and the sugar content ratio relative to 100 parts by weight of salt are calculated taking into account the amounts of the salt and sugar.

[0020] The solid seasoning of the present invention may further contain general nutritional components and taste components other than salt, salt substitutes and sugar, within the scope of the present invention. Such nutritional and flavor components include nutrients such as carbohydrates, lipids, and proteins, various extracts that serve as sources of nutrients, nutritional enhancers, and foods and food additives used for seasoning.

[0021] Specifically, sugars other than sugar (e.g., glucose, fructose, lactose, dextrin, starch, etc.), edible oils and fats (e.g., edible vegetable oils such as edible safflower oil, edible grape oil, edible soybean oil, edible sunflower oil, edible corn oil, edible cottonseed oil, edible sesame oil, edible rapeseed oil, edible rice oil, edible peanut oil, edible olive oil, etc., edible animal fats such as hemp and lard, etc.), powders of vegetables (e.g., carrots, onions, celery, Chinese cabbage, cabbage, etc.) and their derivatives. These extracts, seaweed (e.g. kelp, wakame, etc.) powder and their extracts, mushroom (e.g. matsutake, shiitake, shimeji, etc.) powder and their extracts, seafood (e.g. bonito, mackerel, horse mackerel, sardines, shrimp, scallops, oysters, etc.) powder and their extracts, meat (e.g. beef, pork, chicken, etc.) powder and their extracts, protein hydrolysates, various vitamins (e.g. vitamin A, vitamin B complex (vitamin B), 1 , Vitamin B 2 , niacin, pantothenic acid, vitamin B 6 , biotin, folic acid, vitamin B 12 ), vitamin C, vitamin D, vitamin E, vitamin K, etc.), various minerals (for example, magnesium, zinc, iron, sodium, potassium, selenium, etc.), amino acids (for example, DL-alanine, L-isoleucine, L-serine, L-tryptophan, L-threonine, L-valine, L-lysine, L-leucine, etc.), soy sauce (for example, dark soy sauce, light soy sauce, white soy sauce, tamari soy sauce, re-brewed soy sauce, kaeshi soy sauce, etc.), yeast extract, umami seasonings (for example, L-sodium glutamate, L-sodium aspartate, D Examples of suitable seasonings include amino acid seasonings such as L-alanine and glycine, nucleic acid seasonings such as disodium inosinate and disodium guanylate, and organic acid seasonings such as sodium succinate and disodium succinate, sweeteners (e.g., aspartame, disodium glycyrrhizinate, saccharin, etc.), acidulants (e.g., citric acid, succinic acid, acetic acid, sodium acetate, malic acid, etc.), bittering agents (e.g., caffeine, naringin, wormwood extract, etc.), and spices (e.g., oregano, pepper, sage, thyme, rosemary, garlic, bay leaf, cloves, etc.).

[0022] From the viewpoints of taste and nutrition, the solid seasoning of the present invention preferably contains, in addition to salt, salt substitutes, and sugar, one or more selected from the group consisting of sugars other than sugar, edible oils and fats, various extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants, and spices. In particular, sugars other than sugar are preferably used because they complement the sweetness of the solid seasoning and also function as excipients, binders, etc., as described below. As the saccharide other than sugar, lactose is preferably used. The solid seasoning of the present invention may contain various extracts, soy sauce, and the like even in a liquid state. The total content of one or more selected from the group consisting of sugars other than sugar, edible oils and fats, various extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants, and spices is preferably 50% by weight to 75% by weight, and more preferably 55% by weight to 72.5% by weight, based on the total amount of the solid seasoning.

[0023] In addition, to the solid seasoning of the present invention, general food additives such as excipients (lactose, starch, D-mannitol, etc.), binders (gelatinized starch, carboxymethylcellulose, hydroxypropylcellulose, shellac, agar, gelatin, etc.), disintegrants (crystalline cellulose, dextrin, etc.), lubricants (talc, liquid paraffin, etc.), emulsifiers (glycerin fatty acid esters, sucrose fatty acid esters, etc.), thickening stabilizers (gum arabic, guar gum, xanthan gum, etc.), antioxidants (mixed vitamin E, sodium erythorbate, etc.), preservatives (sodium benzoate, sorbic acid, etc.), colorants (gardenia yellow, red No. 2, etc.), flavors (natural flavors such as orange, apple, rose, lavender, etc., synthetic flavors such as anisaldehyde, geraniol, vanillin, l-menthol, etc.), manufacturing agents (brine, binding agents, etc.), etc. may be added as necessary.

[0024] The solid seasoning of the present invention can be produced according to a conventional food production method by adding the above-mentioned nutritional components, flavor components, or general food additives to table salt, a salt substitute, and sugar, as necessary. For example, additives such as excipients can be added to salt, salt substitutes, sugar, nutritional components and flavor components, mixed uniformly, and crushed and sized as necessary to produce a powdered seasoning. In addition, salt, a salt substitute, sugar, nutritional components and flavor components can be mixed with a binder as necessary, and granulated by a general granulation method such as stirring granulation, extrusion granulation or fluidized bed granulation to produce a granular seasoning. Furthermore, the powdered or granular seasoning can be molded by compression molding, extrusion molding, or the like to form cube-shaped, block-shaped, or other seasonings.

[0025] The particle size of the powdered solid seasoning of the present invention is usually about 0.1 mm to 0.3 mm, preferably 0.15 mm to 0.2 mm. Alternatively, in another embodiment, it is usually about 0.1 mm to 0.6 mm, preferably 0.2 mm to 0.4 mm. The particle size of the granular solid seasoning of the present invention is usually about 0.5 mm to 3 mm, and preferably about 0.8 mm to 2 mm. The particle size of a powdered or granular solid seasoning is usually measured by a sieving method, for example, in accordance with Japanese Industrial Standards (JIS) Z 8815-1994, using an electromagnetic shaker AS200 (manufactured by Recce) or the like, with sieves having openings of 3.35 mm, 2.36 mm, 1.70 mm, 1.40 mm, 0.85 mm, and 0.50 mm, and shaking at an amplitude of 2 mm for 2 minutes. Furthermore, in the cube- or block-shaped solid seasoning of the present invention, one side of the cube or block usually has a size of about 5 mm to 25 mm, and preferably about 10 mm to 22 mm. The length of one side of a cube-shaped or block-shaped solid seasoning is measured using a vernier caliper or the like.

[0026] The solid seasoning of the present invention may be individually packaged in one serving or one use amount using paper (high-quality paper, craft paper, glassine paper, etc.), plastic film (films of polyethylene, polypropylene, polyethylene terephthalate, nylon, polyvinylidene chloride, etc., aluminum-deposited films or laminated films of these), etc., and a plurality of individually packaged solid seasonings may be further packaged in a package such as paper or a bag, or stored in a container such as a box, plastic bottle, jar, can, pouch, etc. Alternatively, a plurality of servings or a plurality of use amounts may be packaged in a single package such as a bag, or filled in a single container such as a plastic bottle, jar, can, pouch, etc., and provided. As a package or container for packaging or filling the solid seasoning of the present invention, a package or container that can be resealed after opening, such as a bag with a rail fastener or a seal, a container with packing, or a pouch with a zipper, can be preferably used. However, even if the package or container cannot be resealed after opening, it can be used without any problem. It should be noted that the present invention is not limited to the above-described embodiment, and it goes without saying that the present invention can be used in a variety of packaging container forms within the scope of the present invention.

[0027] As described above, in the solid seasoning of the present invention, in which the salt content is 0.1% by weight or more and less than 30% by weight based on the total amount of the solid seasoning, the salt substitute content is less than 20% by weight based on the total amount of the solid seasoning, and the sugar content is 15 parts by weight or less based on 100 parts by weight of salt. As a result, the deliquescence of the solid seasoning is improved, and deterioration of the appearance, quality, handling, etc. of the solid seasoning is suppressed. Therefore, the solid seasoning of the present invention is unlikely to deliquesce even when exposed to air. Therefore, in both cases of solid seasonings in which one meal or one-time use is individually packaged, and in which multiple meals or multiple use amounts are packaged together or filled into one container, deterioration of the appearance, quality, handleability, etc. due to deliquescence of the solid seasoning is effectively suppressed. In particular, in the case of solid seasonings in which multiple servings or multiple usage amounts are packaged together or filled into one container, deterioration of the appearance, quality, handleability, etc. due to deliquescence of the solid seasoning is effectively suppressed even when the solid seasoning is used repeatedly multiple times after the package or container is opened, or when the solid seasoning is stored for a long period of time after being used once. In addition, the solid seasoning can be filled into a package or container that cannot be resealed after opening, and the solid seasoning can be well preserved even when it is used repeatedly multiple times or when it is stored for a long period of time after a single use. Furthermore, in the solid seasoning of the present invention, since there is no restriction on the use of lactose as an excipient, it is possible to produce the solid seasoning by a conventional production method.

[0028] The present invention also provides a method for producing a solid seasoning containing a salt substitute and having improved deliquescent properties (hereinafter also referred to as "the production method of the present invention" in this specification). The manufacturing method of the present invention includes the steps of blending salt and a salt substitute so that the salt content is at least 0.1% by weight and less than 30% by weight and the salt substitute content is less than 20% by weight, relative to the total weight of the solid seasoning, and blending sugar so that the sugar content is 0 to 15 parts by weight per 100 parts by weight of salt.

[0029] In the solid seasoning produced by the production method of the present invention, the salt content is less than 30% by weight, preferably 25% by weight or less, and more preferably 23% by weight or less, based on the total weight of the solid seasoning. On the other hand, in the solid seasoning produced by the manufacturing method of the present invention, the salt content is 0.1% by weight or more, preferably 1% by weight or more, and more preferably 5% by weight or more, or 10% by weight or more, or 15% by weight or more. In the production method of the present invention, the content of the salt substitute is usually 0.1% by weight or more, preferably 1% by weight or more, based on the total amount of the solid seasoning, and preferably 15% by weight or less, more preferably 13% by weight or less, based on the total amount of the solid seasoning. In the production method of the present invention, the sugar content is preferably 5 to 15 parts by weight, and more preferably 10 to 15 parts by weight, per 100 parts by weight of salt.

[0030] The "solid seasoning," "table salt," "salt substitute," and "sugar" in the manufacturing method of the present invention are as described above in relation to the solid seasoning of the present invention, and table salt and sugar refer to those that exist in a crystalline or amorphous state in the solid seasoning.

[0031] The production method of the present invention may further include a step of blending nutritional components, flavor components, and general food additives. The nutritional components, flavor components, and food additives are as described above for the solid seasoning of the present invention. From the standpoint of taste and nutrition, it is preferable to blend one or more nutritional or flavor components selected from the group consisting of sugars other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants, and spices. In addition, from the viewpoint of complementing the sweetness of the solid seasoning and contributing to the stability of the formulation, it is preferable to add a saccharide other than sugar as a nutritional component and a taste component, and it is even more preferable to add lactose as a saccharide other than sugar. When the manufacturing method of the present invention includes blending liquid ingredients such as extract, soy sauce, etc., the contents of salt which is blended in the liquid ingredients and which will exist in a crystalline state in the solid seasoning, and sugar which will exist in a crystalline or amorphous state, are taken into consideration when calculating the above-mentioned salt content and the ratio of the sugar content to 100 parts by weight of salt.

[0032] Furthermore, the production method of the present invention may include a step of crushing, sieving or granulating the mixture containing salt, a salt substitute and sugar, or forming it into a desired shape. The form, particle size, size, etc. of the solid seasoning with improved deliquescent properties produced by the production method of the present invention are as described above with respect to the solid seasoning of the present invention.

[0033] Furthermore, the manufacturing method of the present invention can include a step of individually packaging one serving or one use amount of solid seasoning and then packaging the same in a single package or storing the same in a single container, or a step of packaging multiple servings or multiple use amounts of solid seasoning in a single package or filling the same in a single container.

[0034] According to the manufacturing method of the present invention, the deliquescence of a solid seasoning can be effectively improved, and a solid seasoning can be obtained in which deterioration of the appearance, quality, handleability, etc. due to deliquescence of the solid seasoning is effectively suppressed.

[0035] The manufacturing method of the present invention makes it possible to obtain solid seasonings in either a form in which one serving or a single-use amount is individually packaged, or a form in which multiple servings or multiple uses are packaged together or filled into one container, with the deliquescence improved and deterioration of appearance, quality, handleability, etc. due to deliquescence well suppressed. In particular, the production method of the present invention is suitably applied to the production of solid seasonings in the form of multiple servings or multiple use amounts packaged together or filled into one container. In such a form of solid seasoning, even when the solid seasoning is used repeatedly multiple times after the package or container is opened, or when the solid seasoning is stored for a long period after being used once, it is possible to provide a solid seasoning in which deterioration of appearance, quality, handleability, etc. due to deliquescence is well suppressed. Furthermore, the manufacturing method of the present invention can provide solid seasonings that have good storage stability, even in the case of solid seasonings filled in packages or containers that cannot be resealed after opening, and that can be used repeatedly multiple times or stored for long periods after a single use.

[0036] Furthermore, the present invention provides a method for improving the deliquescent property of a solid seasoning containing a salt substitute (hereinafter, also referred to as "the improvement method of the present invention" in this specification). The improvement method of the present invention comprises blending a salt substitute into a solid seasoning having a salt content of 0.1% by weight or more and less than 30% by weight based on the total weight of the solid seasoning, so that the salt substitute content is less than 20% by weight based on the total weight of the solid seasoning, and blending sugar into the solid seasoning so that the sugar content is 0 to 15 parts by weight per 100 parts by weight of salt.

[0037] The "solid seasoning," "table salt," "salt substitute," and "sugar" in the improvement method of the present invention are as described above in relation to the solid seasoning of the present invention, and table salt and sugar refer to those that exist in a crystalline or amorphous state in the solid seasoning. In the improvement method of the present invention, the salt content is less than 30% by weight, preferably 25% by weight or less, and more preferably 23% by weight or less, based on the total weight of the solid seasoning. On the other hand, in the improvement method of the present invention, the salt content is 0.1% by weight or more, preferably 1% by weight or more, and more preferably 5% by weight or more, or 10% by weight or more, or 15% by weight or more. In the improvement method of the present invention, the content of the salt substitute is usually 0.1% by weight or more, preferably 1% by weight or more, based on the total amount of the solid seasoning, and preferably 15% by weight or less, more preferably 13% by weight or less, based on the total amount of the solid seasoning. The content of sugar in the improvement method of the present invention is preferably 5 to 15 parts by weight, and more preferably 10 to 15 parts by weight, per 100 parts by weight of salt.

[0038] In the improvement method of the present invention, the above-mentioned nutritional components, flavor components, and general food additives may be blended into the solid seasoning, if necessary. From the standpoint of taste and nutrition, the improvement method of the present invention preferably further includes blending one or more selected from the group consisting of saccharides other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants, and spices. From the viewpoint of compensating for the sweetness of a solid seasoning while contributing to the formulation stabilization of the solid seasoning as an excipient, binder, etc., the improvement method of the present invention more preferably includes blending a saccharide other than sugar as a nutritional component and a taste component, and even more preferably includes blending lactose as a saccharide other than sugar. When the improvement method of the present invention involves blending liquid ingredients such as extract, soy sauce, etc., the contents of salt which is blended in the liquid ingredients and which will exist in a crystalline state in the solid seasoning, and sugar which will exist in a crystalline or amorphous state, are taken into consideration when calculating the above-mentioned salt content and the ratio of the sugar content to 100 parts by weight of salt.

[0039] The shape, particle size, size and production method of the solid seasoning in the improved method of the present invention are as described above. Furthermore, as described above, the solid seasoning in the improvement method of the present invention may be provided in a form in which one meal or the amount for one use is individually packaged, and multiple individually packaged solid seasonings are further packaged in a single package or stored in a single container, or multiple meals or amounts for multiple uses are packaged in a single package or filled in a single container.

[0040] The improvement method of the present invention can effectively improve the deliquescent property of a solid seasoning and effectively suppress deterioration of the appearance, quality, handleability, etc. of the solid seasoning. Therefore, the improvement method of the present invention is effectively applicable to both solid seasonings that are individually packaged for one meal or one use, and solid seasonings that are packaged in a single package or filled in a single container for multiple meals or multiple uses. In particular, the improvement method of the present invention is suitably applied to solid seasonings in a form in which multiple servings or multiple usage amounts are packaged together or filled into one container, and can effectively improve the deliquescent properties of the solid seasoning and effectively suppress deterioration of the appearance, quality, handleability, etc. of the solid seasoning even when the solid seasoning is used repeatedly multiple times after the package or container is opened, or when the solid seasoning is stored for a long period of time after being used once. Furthermore, the improvement method of the present invention can effectively suppress deterioration in the appearance, quality, handleability, etc. of solid seasonings caused by deliquescence, even in the case of solid seasonings filled in packages or containers that cannot be resealed after opening, when the solid seasonings are used multiple times or when stored for long periods after a single use. EXAMPLES

[0041] The present invention will now be described in detail with reference to the following examples, but the present invention is not limited thereto.

[0042] [Examples 1 to 4, Comparative Example 1] Solid seasoning Salt, potassium chloride, granulated sugar, lactose and other ingredients were mixed in the amounts shown in Table 1, left in an open state in a constant temperature and humidity room, and equilibrated under conditions of temperature = 25 ° C and humidity = 35%, and then compressed and molded to prepare cube-shaped seasonings with side lengths of 21.0 mm, 16.0 mm and 10.5 mm, respectively, and weighing 5.4 g per cube. The other ingredients were soy sauce, extracts (mixture of meat extract, vegetable extract and yeast extract), edible refined processed oils and fats, spices (garlic, pepper, bay leaf and clove), umami seasonings (sodium L-glutamate, L-arginine, disodium inosinate and disodium succinate), and acidulants (malic acid and citric acid), mixed in a weight ratio of 1:12:10:5:23:5. The salt content of the other ingredients was about 0.2% by weight of the seasoning.

[0043] For each of the seasonings of Examples 1 to 4 and Comparative Example 1, the dry weight and water content, as well as the time taken to reach deliquescence (desliquescence time) were measured, and the amount of water absorbed at the time of deliquescence was determined. The dry weight and water content were measured by a reduced pressure drying method (conditions: 4 kPa, 70°C, 5 hours), and the water content (wt%) relative to the dry weight of each seasoning was calculated. The deliquescence time was measured by leaving the seasonings to stand for 52 hours under the conditions of temperature = 25 ° C. and humidity = 78%. The state where liquid seeped out from the bottom of each seasoning was visually confirmed to be "deliquescence reached", and the time until this state was reached was recorded as the "deliquescence time". The amount of water absorbed at the time of deliquescence was calculated as the difference between the water content at the time of deliquescence and the water content of each seasoning before the start of the measurement of the deliquescence time. The results are also shown in Table 1.

[0044] [Table 1]

[0045] As shown in Table 1, the seasoning of Comparative Example 1, which contained 30 parts by weight of sugar per 100 parts by weight of salt, exhibited deliquescence at a moisture content of 7.483% by weight per dry weight. In contrast, in each of the seasonings of Examples 1 to 4, in which the sugar content per 100 parts by weight of salt was 15 parts by weight or less, the deliquescent time was significantly extended and the moisture content per dry weight at the time of deliquescent was also found to have increased compared to the seasoning of Comparative Example 1.

[0046] [Examples 5 to 7, Comparative Examples 2 to 6] Solid seasonings Cube-shaped seasonings were prepared in the amounts shown in Table 2 in the same manner as the seasonings of Examples 1 to 4 and Comparative Example 1 above. For each of the seasonings of Examples 5 to 7 and Comparative Examples 2 to 6, the dry weight, moisture content, and the time until deliquescence (deliquescence time) were measured in the same manner as in Examples 1 to 4 and Comparative Example 1 above, and the moisture content per dry weight and the amount of water absorbed at deliquescence were calculated. The results are also shown in Table 2.

[0047] [Table 2]

[0048] In solid seasonings with a salt content reduced to 20% by weight, potassium chloride was contained as a salt substitute at contents of 5% by weight, 10% by weight, and 15% by weight, and the sugar content was 15 parts by weight per 100 parts by weight of salt.The seasonings of Examples 5 to 7 were compared with each other, and the seasonings of Comparative Examples 2 to 4 were compared with each other, which contained the same amount of potassium chloride as the seasonings of each of these Examples and had a sugar content of 30 parts by weight per 100 parts by weight of salt. As shown in Table 2, the moisture content per dry weight at the time of deliquescence of the seasoning of Example 5 was not significantly different from that of the seasoning of Comparative Example 2, but the deliquescence time was extended compared to that of Comparative Example 2. It was also found that the deliquescence time was extended and the moisture content per dry weight at the time of deliquescence was increased in each of the seasonings of Examples 6 and 7 compared to the seasonings of Comparative Examples 3 and 4, respectively. On the other hand, when the potassium chloride content was 20% by weight, the seasoning of Comparative Example 6, in which the sugar content was 15 parts by weight per 100 parts by weight of salt, did not show an extension of the deliquescent time compared to the seasoning of Comparative Example 5, in which the sugar content was 30 parts by weight per 100 parts by weight of salt.

[0049] From the above, it was suggested that in order to obtain the deliquescent improvement effect expected in the present invention, the salt content should be 0.1% by weight or more and less than 30% by weight, and in the solid seasoning containing a salt substitute, the salt substitute content should be less than 20% by weight, and the sugar content should be 0 to 15 parts by weight per 100 parts by weight of salt contained in the solid seasoning. [Industrial Applicability]

[0050] As described above in detail, the present invention makes it possible to provide a solid seasoning having a salt content of 0.1% by weight or more and less than 30% by weight and containing a salt substitute, in which the deliquescence caused by the salt substitute is well improved. The solid seasoning of the present invention can be provided in a form in which one serving or one use amount is individually packaged, or in a form in which multiple servings or multiple uses are packaged together or filled into one container. In either of the above forms, the deliquescence of the solid seasoning is improved, and deterioration of the appearance, quality, handling, etc. of the solid seasoning due to deliquescence is effectively suppressed. In particular, in the case of solid seasonings in which multiple servings or multiple usage amounts are packaged together or filled into one container, deterioration of the appearance, quality, handleability, etc. due to deliquescence of the solid seasoning is effectively suppressed even when the solid seasoning is used repeatedly multiple times after the package or container is opened, or when the solid seasoning is stored for a long period of time after being used once. Furthermore, the present invention can effectively suppress deterioration in the appearance, quality, handleability, etc. of solid seasonings caused by deliquescence, even in the case of solid seasonings filled in packages or containers that cannot be resealed after opening, when the solid seasonings are used multiple times or when stored for long periods after a single use.

[0051] This application is based on patent application No. 2019-083394 filed in Japan, the contents of which are incorporated in their entirety herein.

Claims

1. This solid seasoning contains 0.1% by weight or more and less than 30% by weight of salt based on the total amount of the solid seasoning, less than 20% by weight of a salt substitute based on the total amount of the solid seasoning, and 0 to 15 parts by weight of sugar based on 100 parts by weight of salt.

2. 2. The solid seasoning according to claim 1, wherein the salt substitute is potassium chloride.

3. 3. The solid seasoning according to claim 1, wherein the content of the salt substitute is 0.1% by weight to 15% by weight based on the total amount of the solid seasoning.

4. 4. The solid seasoning according to claim 1, wherein the sugar content is 5 to 15 parts by weight per 100 parts by weight of salt.

5. The solid seasoning according to any one of claims 1 to 4, wherein the sugar is granulated sugar.

6. The solid seasoning according to any one of claims 1 to 5, further comprising one or more selected from the group consisting of sugars other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants, and spices.

7. 7. The solid seasoning according to claim 6, wherein the saccharide other than sugar is lactose.

8. The solid seasoning according to any one of claims 1 to 7, which is in an individually packaged form for one meal or one use.

9. 8. The solid seasoning according to claim 1, wherein the solid seasoning is in a form in which multiple servings or multiple use amounts are packaged together or filled into one container.

Images