Solid seasonings

Abstract

The present invention pertains to solid seasoning which contains: a table salt in an amount of 0.1-30 wt% (exclusive of 30) with respect to the total amount of the solid seasoning; a substitute salt for the table salt in an amount of less than 20 wt% with respect to the total amount of the solid seasoning; and sugar in an amount of 0-15 parts by weight with respect to 100 parts by weight of the table salt. According to the present invention, the deliquescence of the solid seasoning containing the substitute salt for the table salt can be improved without using a raw material that is not related to taste and without requiring complicated production steps.

Description

Technical Field

[0001] The present invention relates to a solid seasoning containing a salt substitute, and more particularly to a solid seasoning with improved deliquescence properties.

Background Art

[0002] Excessive intake of salt is known to increase the risk of diseases such as hypertension, cerebrovascular disorders, heart diseases, gastric cancer, and kidney diseases. The World Health Organization (WHO) advocates for reducing salt intake, and globally, salt reduction is being demanded. Solid seasonings are widely used in general households and the food industry. Due to their convenience, they are widely used in various dishes and have become an essential part of the current diet. However, solid seasonings usually contain 30% to 50% by weight of salt, and the demand for low-salt solid seasonings with a reduced salt content is increasing.

[0003] In foods with a reduced salt content, salt substitutes such as potassium chloride are usually used to compensate for the saltiness reduced by salt reduction. However, magnesium chloride and the like contained in the salt substitute are known to exhibit significant deliquescence properties. Solid seasonings are provided in forms such as powder, granules, cubes, etc. Due to the deliquescence properties of solid seasonings, not only does quality deterioration occur in the taste and appearance of solid seasonings, but also the usability deteriorates, resulting in the problem that it becomes difficult to handle solid seasonings.

[0004] Regarding methods for imparting moisture resistance to hygroscopic substances such as powder food compositions and powders, various studies have been conducted so far. For example, methods have been proposed such as 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 gelatinization 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 used as food (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 hygroscopic components and spray-drying it (Patent Document 5). However, these methods do not fundamentally improve deliquescence, and they require the addition of ingredients that are not related to taste and are unnecessary in ordinary seasonings, leading to increased raw material costs. Furthermore, if complex manufacturing processes are required, these processes themselves increase manufacturing costs.

[0005] Furthermore, a method has been proposed (Patent Document 6) for suppressing caking due to moisture absorption in flavor seasonings filled in shaker containers by limiting the amount of sugars to 5% by weight or less. However, this method severely restricts the use of all sugars, which poses a challenge in that it narrows not only the compositional approach to the taste of seasonings but also the compositional approach to their physical properties. In particular, restricting the use of lactose, which is commonly used as an excipient in solid seasonings, has a significant impact on the freedom of manufacturing methods and product stability of solid seasonings, and there was a strong need for a method that allows lactose to be used as an excipient as before. [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] Japanese Patent Publication No. 2000-279104 [Patent Document 4] Japanese Patent Publication No. 2005-185261 [Patent Document 5] Japanese Patent Publication No. 2009-207477 [Patent Document 6] Japanese Patent Publication No. 2005-270058 [Overview of the project] [Problems that the invention aims to solve]

[0007] The present invention aims to improve the deliquescence of solid seasonings containing salt substitutes without using raw materials unrelated to taste or requiring complex manufacturing processes. [Means for solving the problem]

[0008] The inventors diligently conducted research to solve the above problems and, as a result, discovered that in a solid seasoning with a salt content of 0.1% by weight or more and less than 30% by weight, the content of salt substitute salt is set to less than 20% by weight, and furthermore, the sugar content in the solid seasoning is set to 0 to 15 parts by weight per 100 parts by weight of salt, thereby improving the deliquescence of the solid seasoning containing salt substitute salt, and thus completed the present invention.

[0009] In other words, the present invention relates to the following. [1] A solid seasoning containing 0.1% by weight or more and less than 30% by weight of salt relative to the total amount of the solid seasoning, less than 20% by weight of salt substitute relative to the total amount 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 salt substitute content is 0.1% to 15% by weight relative to the total amount of the solid seasoning. [4] A solid seasoning according to any of [1] to [3], wherein the sugar content is 5 to 15 parts by weight per 100 parts by weight of salt. [5] A solid seasoning as described in any of [1] to [4], wherein the sugar is granulated sugar. [6] A 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] The solid seasoning described in [6], wherein the sugar other than sucrose is lactose. [8] A solid seasoning as described in any of [1] to [7], which is in the form of an individual package containing one serving or one portion for use. [9] A solid seasoning according to any of [1] to [7], in which multiple servings or amounts for multiple uses are packaged together or filled into a single container.

[10] A method for producing a solid seasoning, comprising the steps of blending salt and salt substitutes 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 of the total amount 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 for producing the salt according to

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

[12] The manufacturing method according to

[10] or

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

[13] The manufacturing 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 manufacturing method according to any of

[10] to

[13] , wherein the sugar is granulated sugar.

[15] The manufacturing method according to any one of

[10] to

[14] , further comprising the addition of 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 manufacturing method according to

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

[17] A manufacturing method according to any one of

[10] to

[16] , wherein the solid seasoning is in the form of individual packaging for one serving or one use.

[18] The manufacturing method according to any one of

[10] to

[16] , wherein the solid seasoning is in a form where the amounts for a plurality of meals or a plurality of uses are packaged together or filled in one container.

[19] In a solid seasoning having a salt content of 0.1% by weight or more and less than 30% by weight based on the total amount of the solid seasoning, a salt substitute is blended so that the content of the salt substitute is less than 20% by weight based on the total amount of the solid seasoning, and sugar is blended so that the content of sugar is 0 to 15 parts by weight with respect to 100 parts by weight of salt, a method for improving the deliquescence of the solid seasoning.

[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 content of sugar is 5 to 15 parts by weight with respect to 100 parts by weight of salt.

[23] The method according to any one of

[19] to

[22] , wherein the sugar is granulated sugar.

[24] Further 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, the method according to any one of

[19] to

[23] .

[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 in a form where the amount for one meal or one use is individually packaged.

[27] The method according to any one of

[19] to

[25] , wherein the solid seasoning is in a form where the amounts for a plurality of meals or a plurality of uses are packaged together or filled in one container.

Advantages of the Invention

[0010] According to the present invention, it is possible to improve the deliquescence in 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. As a result, deterioration in appearance, quality, handling properties, etc. due to deliquescence of the solid seasoning containing a salt substitute is suppressed, and the quality of the solid seasoning can be maintained stably for a long period of time.

Mode for Carrying Out the Invention

[0011] The present invention provides a solid seasoning containing a salt substitute, which is a solid seasoning with improved deliquescence (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 with respect to the total amount of the solid seasoning, less than 20% by weight of a salt substitute, and 0 to 15 parts by weight of sugar with respect to 100 parts by weight of salt.

[0012] In this specification, "solid seasoning" refers to seasonings in the form of powder, granules, grains, etc., and seasonings formed into cube-like or block-like shapes. Also, in this specification, "seasoning" refers to a food or food additive used for the purpose of seasoning dishes. The solid seasoning of the present invention is preferably a flavor seasoning that imparts the aroma and taste of bonito flakes, kombu, shiitake, dried small fish, chicken, beef, pork, etc. to juices and soups used in various dishes such as Japanese cuisine, Western cuisine, and Chinese cuisine, or can be used as juices and soups in various dishes simply by dissolving in water or the like.

[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 containing 97% by weight or more of sodium chloride per dry weight and meeting 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 hexahedron with a side length of about 0.2 mm to 0.75 mm, which is commonly found in "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 of the total amount of the solid seasoning, preferably 25% by weight or less, and more preferably 23% by weight or less. Furthermore, from the standpoint of the influence on the taste (saltiness) of the seasoning, the salt content in solid seasonings is 0.1% by weight or more, preferably 1% by weight or more, 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 solid seasonings.

[0014] In the solid-form seasoning of the present invention, a salt substitute is included to compensate for the decrease in saltiness due to the reduction in sodium content. In the present invention, "salt substitute salt" refers to a salt added to food in place of table salt (sodium chloride), and can be used as a food additive, and is not particularly limited in terms of whether it is an inorganic salt or an organic salt, as long as it can impart a salty taste to food. Examples of inorganic salts include potassium salts such as potassium chloride, potassium nitrate, potassium sulfate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, and tripotassium phosphate, as well as 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 bitartrate, and potassium lactate, as well as alkaline earth metal salts such as calcium citrate, calcium glutamate, magnesium glutamate, and calcium lactate. In this 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 a substitute for table salt, commercially available products from various companies can be used.

[0015] Considering the effect of imparting saltiness 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 a salt substitute, with potassium chloride being more preferable.

[0016] In the solid seasoning of the present invention, considering the effect of supplementing saltiness, the salt substitute is usually contained in an amount of 0.1% by weight or more, preferably 1% by weight or more, relative to the total amount of the solid seasoning. Furthermore, if the salt substitute content is 20% by weight or more of the total amount of the solid seasoning, deliquescence will be strongly present, and the effects of the present invention cannot be fully obtained. Therefore, the salt substitute content in the solid seasoning of the present invention is usually less than 20% by weight of 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 per 100 parts by weight of salt. If the sugar content is within the above range relative to the salt, the deliquescence of the solid seasoning is improved. From the viewpoint of the effect on the taste of the solid seasoning, it is preferable that the sugar content be 5 parts by weight or more per 100 parts by weight of salt. Considering both the effect on the taste of the solid seasoning and the effect on improving deliquescence, it is more preferable that the sugar content be 10 to 15 parts by weight per 100 parts by weight of salt.

[0018] The sugar used in the solid seasoning of the present invention is a sugar crystal that has a sweet taste. In the present invention, the sugar used is not particularly limited and can be any type of sugar derived from sugarcane, sugar beet, sugar maple, fan palm, sweet sorghum, or any other source. Furthermore, in the present invention, either unrefined sugar or refined sugar produced from the above raw materials by conventional manufacturing methods can be used, and various crystalline states can be utilized. Examples of unrefined sugars include brown sugar, white sugar, canasode (red sugar), wasanbon sugar, sorghum sugar, and maple sugar. Examples of refined sugars include coarse sugar (such as white coarse sugar, medium coarse sugar, and granulated sugar) which has large, dry, and free-flowing crystals, refined sugar (such as white sugar and light brown sugar) which has small, moist crystals, and processed sugars (such as sugar cubes, rock sugar, powdered sugar, and granulated sugar) which are manufactured using coarse sugar as a raw material. For the purposes of this invention, refined sugars containing sucrose as the main component, such as white sugar, and granulated sugar, which has good crystal handling properties, are preferably used, and granulated sugar is more preferably used. Furthermore, 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] If the solid seasoning of the present invention contains salt, which is initially added as a liquid component but remains in a crystalline state within the solid seasoning, or sugar, which remains in a crystalline or amorphous state, the salt content relative to the total amount of the solid seasoning, and the sugar content ratio to 100 parts by weight of salt, are calculated taking into account the amounts of salt and sugar.

[0020] The solid seasoning of the present invention may further contain general nutritional components and flavor components other than salt, salt substitutes, and sugar, to the extent that it does not impair the characteristics of the present invention. Examples of such nutritional and flavor components include nutrients such as carbohydrates, lipids, and proteins, various extracts that serve as sources of nutrients, nutritional fortifiers, foods used for flavoring, and food additives.

[0021] Specifically, this includes sugars other than sucrose (e.g., glucose, fructose, lactose, dextrin, starch, etc.), edible oils and fats (e.g., edible vegetable oils such as 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 tallow and lard, etc.), powders and extracts of vegetables (e.g., carrots, onions, celery, Chinese cabbage, cabbage, etc.), and seaweed (e.g., kelp, wakame seaweed). Powders and extracts of various fish (e.g., matsutake, shiitake, shimeji, etc.), powders and extracts of mushrooms (e.g., matsutake, mackerel, horse mackerel, sardine, shrimp, scallop, oyster, etc.), powders and extracts of livestock meat (e.g., beef, pork, chicken, etc.), protein hydrolysates, various vitamins (e.g., vitamin A, vitamin B group (vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, biotin, folic acid, vitamin B6) 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, double-brewed soy sauce, kaeshi soy sauce, etc.), yeast extract, umami seasonings (for example, L-sodium glutamate, L-sodium aspartate, D Examples of flavorings include amino acid-based flavorings such as L-alanine and glycine, nucleic acid-based flavorings such as disodium inosinate and disodium guanylate, organic acid-based flavorings such as sodium succinate and disodium succinate, sweeteners (e.g., aspartame, disodium glycyrrhizinate, saccharin), acidulants (e.g., citric acid, succinic acid, acetic acid, sodium acetate, malic acid), bittering agents (e.g., caffeine, naringin, wormwood extract), and spices (e.g., oregano, pepper, sage, thyme, rosemary, garlic, bay leaf, clove).

[0022] From a taste and nutritional standpoint, the solid seasoning of the present invention preferably contains, in addition to salt, salt substitute, 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 exhibited by the solid seasoning and also function as excipients, binders, etc., as will be described later. As a sugar other than sucrose, lactose is preferably used. Furthermore, the solid seasonings of the present invention can also contain various extracts, soy sauce, etc., in a liquid state. It is preferable that one or more of the following selected from the group consisting of sugars other than sucrose, edible oils and fats, various extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants, and spices be included in the total amount of the solid seasoning, with a total content of 50% to 75% by weight, and more preferably 55% to 72.5% by weight.

[0023] Furthermore, the solid seasoning of the present invention may contain, as needed, general food additives such as excipients (lactose, starch, D-mannitol, etc.), binders (pregelatinized starch, carboxymethylcellulose, hydroxypropylcellulose, shellac, agar, gelatin, etc.), disintegrants (crystalline cellulose, dextrin, etc.), lubricants (talc, liquid paraffin, etc.), emulsifiers (glycerin fatty acid ester, sucrose fatty acid ester, etc.), thickening and stabilizing agents (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.), flavorings (natural flavors such as orange, apple, rose, lavender, etc., synthetic flavors such as anisaldehyde, geraniol, vanillin, l-menthol, etc.), and processing agents (lye, binding agents, etc.).

[0024] The solid seasoning of the present invention can be manufactured by adding the above-mentioned nutritional components, flavoring components, or general food additives as needed to salt, salt substitute, and sugar, according to the usual method of manufacturing food products. For example, salt, salt substitutes, sugar, nutritional components, and flavor components can be mixed with additives such as excipients to create a uniform mixture, and then crushed or granulated as needed to produce a powdered seasoning. Furthermore, salt, salt substitutes, sugar, nutritional components, and flavoring components can be mixed with binders as needed, and then granulated using common granulation methods such as stirring granulation, extrusion granulation, and fluid bed granulation to produce granular seasonings. Furthermore, powdered or granular seasonings can be molded into cube-shaped, block-shaped, or other forms by compression molding, extrusion molding, or other methods.

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

[0026] The solid seasoning of the present invention may be individually packaged in paper (high-quality paper, kraft paper, glassine paper, etc.), plastic film (polyethylene, polypropylene, polyethylene terephthalate, nylon, polyvinylidene chloride, etc., aluminum vapor-deposited films of these, laminated films, etc.) in single servings or single-use portions, and multiple individually packaged solid seasonings may be further packaged in paper or bags, or provided in containers such as boxes, plastic bottles, glass bottles, cans, or pouches. Alternatively, multiple servings or multiple-use portions may be packaged in a single packaging such as a bag, or filled into a single container such as a plastic bottle, glass bottle, can, or pouch. As the packaging or container for packaging or filling the solid seasoning of the present invention, it is preferable to use a bag with a rail fastener, seal, etc., a container with packing, a zipper pouch, etc., that can be resealed after opening. However, even packaging or containers that cannot be resealed after opening can be used without any problems. It should be noted that the present invention is not limited to the embodiments described above, and can, of course, 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 of the total amount of the solid seasoning, the salt substitute content is less than 20% by weight of the total amount of the solid seasoning, and the sugar content is 15 parts by weight or less per 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 less prone to deliquescence even when exposed to air. Therefore, whether the solid seasoning is packaged in individual servings or portions for single use, or packaged in a single container for multiple servings or portions for multiple uses, the deterioration of appearance, quality, and handling properties due to deliquescence of the solid seasoning is effectively suppressed. In particular, in the case of solid seasonings in which multiple servings or amounts for multiple uses are packaged together or filled into a single container, even when the solid seasoning is used repeatedly after the package or container is opened, or when the solid seasoning is stored for a long period of time after being used once, the deterioration of appearance, quality, and handling properties due to deliquescence of the solid seasoning is effectively suppressed. Furthermore, even when solid seasonings are filled into packaging or containers that cannot be resealed after opening and are used repeatedly, or when stored for a long period of time after being used once, the solid seasonings can be preserved in good condition. Furthermore, since the use of lactose as an excipient is not restricted in the solid seasoning of the present invention, it is possible to manufacture the solid seasoning using conventional manufacturing methods.

[0028] Furthermore, the present invention provides a solid seasoning containing a salt substitute, and a method for producing a solid seasoning with improved deliquescence (hereinafter also referred to as "the method of production of the present invention" in this specification). The manufacturing method of the present invention includes the steps of blending salt and salt substitutes with the total amount of solid seasoning such 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, and blending sugar such 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 manufacturing method of the present invention, the salt content is less than 30% by weight of the total amount of the solid seasoning, preferably 25% by weight or less, and more preferably 23% by weight or less. 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, more preferably 5% by weight or more, or 10% by weight or more, or 15% by weight or more. In the manufacturing 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, relative to the total amount of the solid seasoning. Furthermore, it is preferably 15% by weight or less, more preferably 13% by weight or less, relative to the total amount of the solid seasoning. Furthermore, in the manufacturing 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] Furthermore, regarding the "solid seasoning," "salt," "salt substitute," and "sugar" in the manufacturing method of the present invention, the solid seasoning of the present invention is as described above, and salt and sugar refer to those that exist in a crystalline or amorphous state in the solid seasoning.

[0031] The manufacturing method of the present invention may further include a step of blending nutritional components, flavoring components, and general food additives. The nutritional components, flavoring components, and food additives are as described above with respect to the solid seasoning of the present invention. Furthermore, from a taste and nutritional standpoint, it is preferable to include one or more ingredients selected from the group consisting of sugars other than sucrose, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants, and spices as nutritional and flavoring components. Furthermore, from the viewpoint of supplementing the sweetness exhibited by solid seasonings and contributing to formulation stability, it is preferable to include sugars other than sucrose as nutritional and flavor components, and it is even more preferable to include lactose as the sugar other than sucrose. When the manufacturing method of the present invention includes the blending of liquid components such as extracts and soy sauce, the content of salt, which is blended in a state contained in these components and exists in a crystalline state in the solid seasoning, and the content of sugar, which exists in a crystalline or amorphous state, are taken into consideration when calculating the salt content and the sugar content ratio to 100 parts by weight of salt as described above.

[0032] Furthermore, the manufacturing method of the present invention may include the steps of crushing, sizing, or granulating the above mixture containing salt, salt substitute, and sugar, or molding it into a desired form. The form, particle size, and other characteristics of the solid seasoning with improved deliquescence produced by the manufacturing 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 may include the steps of individually packaging one serving or one-time use portion of solid seasoning, then packaging it in a single packaging body or storing it in a single container, or packaging multiple servings or multiple-time use portions of solid seasoning in a single packaging body or filling it into a single container.

[0034] The manufacturing method of the present invention provides a solid seasoning in which the deliquescence of the solid seasoning is significantly improved, and deterioration of appearance, quality, handling, etc., caused by the deliquescence of the solid seasoning is effectively suppressed.

[0035] The manufacturing method of the present invention makes it possible to obtain solid seasonings in which deliquescence is improved and deterioration of appearance, quality, handling, etc. due to deliquescence is well suppressed, whether in the form of solid seasonings in which single servings or single-use portions are individually packaged, or in the form of solid seasonings in which multiple servings or multiple-use portions are packaged together or filled in a single container. In particular, the manufacturing method of the present invention is suitably applied to the production of solid seasonings in which multiple servings or amounts for multiple uses are packaged together or filled into a single container. In such solid seasonings, 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, it is possible to provide a solid seasoning in which deterioration of appearance, quality, handling, etc. due to deliquescence is well suppressed. Furthermore, the manufacturing method of the present invention makes it possible to provide solid seasonings with good shelf life, even when filled in packaging or containers that cannot be resealed after opening, allowing for multiple uses or long-term storage after a single use.

[0036] Furthermore, the present invention provides a method for improving the deliquescence of solid seasonings containing salt substitutes (hereinafter also referred to as "the improvement method of the present invention" in this specification). The improved method of the present invention includes, in a solid seasoning in which the salt content is 0.1% by weight or more and less than 30% by weight of the total amount of the solid seasoning, blending a salt substitute salt so that the salt substitute salt content is less than 20% by weight of the total amount 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.

[0037] Regarding the "solid seasoning," "salt," "salt substitute," and "sugar" in the improved method of the present invention, the solid seasoning of the present invention is as described above, and salt and sugar refer to those that exist in a crystalline or amorphous state in the solid seasoning. In the improved method of the present invention, the salt content is less than 30% by weight of the total amount of solid seasoning, preferably 25% by weight or less, and more preferably 23% by weight or less. On the other hand, in the improved method of the present invention, the salt content is 0.1% by weight or more, preferably 1% by weight or more, more preferably 5% by weight or more, or 10% by weight or more, or 15% by weight or more. In the improved 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, relative to the total amount of the solid seasoning. Furthermore, it is preferably 15% by weight or less, more preferably 13% by weight or less, relative to the total amount of the solid seasoning. In the improved 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.

[0038] In the improved method of the present invention, the above-mentioned nutritional components, flavoring components, and general food additives may be incorporated into the solid seasoning as needed. From a taste and nutritional standpoint, the improved method of the present invention preferably further includes incorporating one or more selected from the group consisting of sugars other than sucrose, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants, and spices. From the viewpoint of supplementing the sweetness exhibited by solid seasonings while contributing to the stabilization of the solid seasoning formulation as an excipient, binder, etc., the improved method of the present invention more preferably includes the incorporation of sugars other than sucrose as nutritional components and flavor components, and even more preferably includes the incorporation of lactose as the sugar other than sucrose. When the improved method of the present invention includes the incorporation of liquid components such as extracts and soy sauce, the content of salt, which is incorporated in the state contained therein and exists in a crystalline state in the solid seasoning, and the content of sugar, which exists in a crystalline or amorphous state, are taken into consideration when calculating the salt content and the sugar content ratio to 100 parts by weight of salt as described above.

[0039] The shape, particle size, and manufacturing 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 improved method of the present invention may be provided in a form in which a single serving or single-use amount is individually packaged, and multiple individually packaged solid seasonings are further packaged in a single package or stored in a single container, or in a form in which multiple servings or multiple-use amounts are packaged in a single package or filled in a single container.

[0040] The improved method of the present invention can effectively improve the deliquescence of solid seasonings and effectively suppress deterioration of the appearance, quality, handling, etc. of solid seasonings. Therefore, the improved method of the present invention is well applicable to both solid seasonings in the form of individual packaging for one serving or one use, and solid seasonings in the form of multiple servings or multiple uses packaged in a single package or filled in a single container. In particular, the improvement method of the present invention is suitably applied to solid seasonings in which multiple servings or amounts for multiple uses are packaged together or filled into a single container. Even when the solid seasoning is used repeatedly after the package or container is opened, or when the solid seasoning is stored for a long period of time after being used once, the deliquescence of the solid seasoning can be improved effectively, and deterioration of the appearance, quality, and handling of the solid seasoning can be effectively suppressed. Furthermore, the improved method of the present invention can effectively suppress deterioration of the appearance, quality, and handling properties of solid seasonings due to deliquescence, even when solid seasonings are filled in packaging or containers that cannot be resealed after opening, and even when used multiple times or stored for a long period after a single use. [Examples]

[0041] Next, the present invention will be described in detail by the following embodiments, but the present invention is not limited thereto.

[0042] [Examples 1-4, Comparative Example 1] Solid-type seasoning As shown in Table 1, salt, potassium chloride, granulated sugar, lactose, and other ingredients were mixed and left to stand in an open state in a constant temperature and humidity room. After equilibration under conditions of temperature = 25°C and humidity = 35%, the mixture was molded by compression molding to prepare cube-shaped seasonings with side lengths of 21.0 mm, 16.0 mm, and 10.5 mm, respectively, and a weight of 5.4 g per cube. The other ingredients used were soy sauce, extracts (a mixture of meat extract, vegetable extract, and yeast extract), refined processed edible oils and fats, spices (garlic, pepper, bay leaf, and clove), umami seasonings (monosodium 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 in the other ingredients was approximately 0.2% by weight relative to the seasoning.

[0043] For each seasoning in Examples 1-4 and Comparative Example 1, the dry weight, moisture content, and time to deliquescence (deliquescence time) were measured, and the amount of water absorbed during deliquescence was determined. Dry weight and moisture content were measured using a vacuum drying method (conditions: 4 kPa, 70°C, 5 hours), and the moisture content (weight %) relative to the dry weight of each seasoning was determined. Deliquescence time was measured by leaving the product undisturbed for 52 hours under conditions of temperature = 25°C and humidity = 78%. Deliquescence was defined as the point at which liquid could be visually confirmed to seep out from the bottom of each condiment container, and the time it took to reach this state was defined as "deliquescence time." The amount of water absorbed during deliquescence was determined by the difference between the water content at the time of deliquescence and the water content of each seasoning before the start of the deliquescence time measurement. The results are 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 in Examples 1 to 4, where the sugar content per 100 parts by weight of salt was 15 parts by weight or less, the deliquescence time was significantly extended compared to the seasoning in Comparative Example 1, and the water content per unit dry weight at the time of deliquescence also increased.

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

[0047] [Table 2]

[0048] In solid seasonings with a reduced salt content of 20% by weight, each of the seasonings in Examples 5-7 contained potassium chloride in amounts of 5%, 10%, and 15% by weight as a salt substitute, and the sugar content was 15 parts by weight per 100 parts by weight of salt. These were then compared with each of the seasonings in Comparative Examples 2-4, which contained the same amount of potassium chloride as the seasonings in each of the Examples, and the sugar content was 30 parts by weight per 100 parts by weight of salt. As shown in Table 2, the seasoning in Example 5 had a similar moisture content per unit dry weight at deliquescence to the seasoning in Comparative Example 2, but its deliquescence time was longer than that of the seasoning in Comparative Example 2. Furthermore, the seasonings in Examples 6 and 7 showed longer deliquescence times and increased moisture content per unit dry weight at deliquescence compared to the seasonings in 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 deliquescence 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 is suggested that in order to obtain the deliquescence 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 a 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 in detail above, 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 may be provided in a form in which one serving or one portion is individually packaged, or in a form in which multiple servings or multiple portions are packaged together or filled into a single container. In either of the above forms, the deliquescence of the solid seasoning is well improved, and deterioration of the appearance, quality, handling, etc. of the solid seasoning caused by deliquescence is well suppressed. In particular, in the case of solid seasonings in which multiple servings or amounts for multiple uses are packaged together or filled into a single container, even when the solid seasoning is used repeatedly after the package or container is opened, or when the solid seasoning is stored for a long period of time after being used once, the deterioration of appearance, quality, and handling properties due to deliquescence of the solid seasoning is effectively suppressed. Furthermore, the present invention makes it possible to effectively suppress deterioration of the appearance, quality, and handling properties of solid seasonings due to deliquescence, even when solid seasonings are filled in packaging or containers that cannot be resealed after opening, and even when they are used multiple times or stored for a long period after a single use.

[0051] This application is based on Japanese Patent Application No. 2019-083394, which is fully incorporated herein by reference.

Claims

1. A solid seasoning containing 0.1% by weight or more and less than 30% by weight of salt relative to the total amount of the solid seasoning, 0.1% by weight to 15% by weight of a salt substitute relative to the total amount of the solid seasoning, and 5 to 15 parts by weight of sugar per 100 parts by weight of salt, wherein the salt substitute is one or more selected from the group consisting of potassium chloride, magnesium chloride, and potassium gluconate.

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

3. The solid seasoning according to claim 1 or 2, wherein the sugar is granulated sugar.

4. Furthermore, the solid seasoning according to any one of claims 1 to 3 contains 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.

5. The solid seasoning according to claim 4, wherein the sugar other than sucrose is lactose.

6. A product comprising a solid seasoning according to any one of claims 1 to 5, in a form in which one serving or one-time use portion is individually packaged.

7. A product comprising a solid seasoning according to any one of claims 1 to 5, wherein the amount for multiple servings or multiple uses is packaged together or filled into a single container.

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