JPH0461620B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a liquid seasoning, and more specifically, a method for facilitating the dissolution of glutamate in a liquid seasoning having a high salt concentration or a high amount of monosodium glutamate, and further delaying crystal precipitation of glutamate. or by preventing
This invention relates to a method for producing a homogeneous and stable liquid seasoning. Seasonings come in various forms such as powders, granules, cubes, pastes, and liquids. For example, in the case of seasonings containing animal and plant extracts, the taste and
Liquid seasonings have become popular because they cause less deterioration in flavor, do not require consideration of changes in physical properties due to moisture absorption, and are easy to dissolve. Liquid seasonings include animal and plant extracts, various amino acids, their salts, various organic acids, their salts, 5'-inosinic acid, its salts, 5'-guanylic acid, its salts, other flavoring materials, fragrances, spices, etc. Although it is blended with
In addition to flavor functions such as salty taste, it is effective to add common salt at a relatively high concentration in order to improve storage stability, which is particularly problematic due to the liquid state, without using synthetic preservatives. Furthermore, in recent years, in order to avoid overconsumption of salt, there has been a remarkable tendency to add large amounts of flavoring materials to a certain amount of salt in a synergistic manner. When adding monosodium glutamate to such a liquid seasoning with a high salt concentration, the solubility of monosodium glutamate decreases, or when adding a large amount of seasoning materials such as monosodium glutamate regardless of the salt concentration. A problem arises in that quality stability and homogeneity are impaired. Furthermore, regardless of the presence or absence of salt or various seasoning materials, when a large amount of sodium glutamate itself is blended, the solubility of sodium glutamate decreases due to changes in the external environment such as temperature, causing crystal precipitation and other problems. Figure 1 shows the solubility of monosodium glutamate in a saline solution; as the salt concentration increases, the solubility of monosodium glutamate decreases;
At room temperature, for example, when the salt concentration is 25%, the solubility of sodium glutamate decreases to one-third or less of the solubility in water. The solubility of monosodium glutamate tends to be the same even in liquid seasonings prepared by combining multiple ingredients. Therefore,
When a liquid seasoning in which monosodium glutamate is completely dissolved at room temperature is stored at a low temperature or left at low temperatures in winter, the solubility of monosodium glutamate decreases and crystals precipitate. The growth of crystals changes depending on temperature conditions and storage time, but it becomes fully observable with the naked eye, which significantly reduces commercial value. Furthermore, the crystals vary in size, making uniform mixing and dispersion difficult. Particularly when using small amounts from large containers, variation in taste becomes a problem. Generally, in such cases, methods can be considered such as increasing the temperature to redissolve the monosodium glutamate before use, or lowering the salt concentration in the seasoning solution to increase the solubility of monosodium glutamate.
None of these methods is necessarily satisfactory in terms of storage stability, ease of use, etc. The present inventors aimed to eliminate the precipitation of sodium glutamate crystals in such liquid seasonings containing sodium glutamate under high salt concentrations, or in liquid seasonings containing high sodium glutamate contents even under low salt concentrations. As a result of extensive research, we found that by replacing all or part of sodium glutamate with equimolar potassium glutamate, we were able to prevent the precipitation of glutamate without changing the taste potency, resulting in excellent storage stability and homogeneity. The inventors came to the knowledge that liquid seasonings can be obtained, and completed the present invention. FIG. 2 shows the solubility of sodium glutamate, potassium glutamate, and mixtures thereof in water. The solubility of potassium glutamate is extremely high compared to that of sodium glutamate, reaching more than twice the solubility of sodium glutamate at each temperature. The solubility of the mixture of both salts increases as the mixing ratio of potassium glutamate increases, reaching a peak at around 92%. In addition, when potassium glutamate is dissolved in saline, there is little decrease in solubility due to the common ion effect as seen in the case of sodium glutamate, and the solubility of potassium glutamate in liquid seasonings of various compositions is extremely high. Therefore, using potassium glutamate can be used not only when the salt concentration is high, but also when the salt concentration is extremely low (for example,
% or less), it is possible to produce a liquid seasoning containing glutamate with a solubility higher than that of sodium glutamate. The liquid seasonings covered by the present invention include all liquids or pastes containing monosodium glutamate and/or potassium glutamate, and the presence or absence of salt, its content, and other materials, types and amounts of ingredients are is not limited.
Namely, seafood extract, meat extract, yeast extract, hydrolyzed animal protein (HAP), hydrolyzed vegetable protein (HVP), soy sauce, amino acids, 5'-inosinic acid and its salts, 5'-guanylic acid and its salts. , organic acids and their salts, natural or artificial sweeteners, oils and fats, etc., as required. The amount of potassium glutamate added to the liquid seasoning, or the total amount of potassium glutamate and sodium glutamate, is an equimolar amount of sodium glutamate that has a solubility or higher in the liquid seasoning. In this case, solubility refers to the solubility in the liquid seasoning before adding sodium glutamate at 5°C. Therefore, when the liquid seasoning is water,
The total amount is 0.35 mol or more per 100 grams of water. On the other hand, when salt or other components coexist, the minimum value of the total amount changes depending on the type, number, and concentration of the coexisting components. There are no limitations on the order of addition of potassium glutamate, sodium glutamate added as necessary, and other components, the sterilization method, etc. for example,
It goes without saying that a method in which potassium glutamate and sodium glutamate are mixed in advance and added, and a method in which both glutamates are added separately are within the scope of the present invention. The liquid seasoning obtained by the present invention is in the form of liquid, slurry, paste, etc., and when used as is or diluted with water, hot water, etc., it does not scatter or form lumps, and has excellent flavor. The resulting liquid seasonings and seasoned foods are free from precipitation of glutamate crystals during distribution and storage, and are expected to have a wide range of uses as liquid seasonings. The present invention will be further explained below with reference to Examples. (In addition, all ratios in the examples indicate weight ratios.) Example 1 Mixed table salt of liquid seasoning (A) 20 parts Water 80 parts Potassium glutamate monohydrate 38 parts Mixed table salt of control (A') 20 parts Water 80 parts Sodium glutamate monohydrate 35 parts According to the above formulation, glutamate was dissolved in a salt-water system at 60°C, cooled to room temperature, and then cooled to a temperature lower than the saturation temperature of sodium glutamate. After leaving it for 16 hours, the situation was observed. The control (A′) with the addition of monosodium glutamate was
Crystals were precipitated and the mixture became cloudy (liquid temperature: 4°C). However,
No change was observed in the liquid seasoning (A) to which potassium glutamate was added in the same molar amount as A' (liquid temperature: 3°C),
Furthermore, the same result was observed even after one month had passed under the same conditions. Example 2

【table】

[Table] According to the above formulation, glutamate(s) was dissolved in a complex system of soy sauce, stock, salt, and sugar at 80°C, then cooled in the same manner as in Example 1, and observed after being left for 16 hours. did. In the control (B') to which only sodium glutamate was added, crystals precipitated and the transparency decreased (liquid temperature: 12°C). However, liquid seasoning (B) in which half of the sodium glutamate added to (B') was replaced with equimolar potassium glutamate.
No change was observed at all (liquid temperature: 11°C), and the same was true even after one month under the same conditions. Example 3 10 parts of beef extract (paste) to 100 parts of water,
Add 10 parts of yeast extract (powder), 1 part of sodium inosinate, and 5 parts of spices and stir thoroughly.
This mixed solution (C) was heated to 70°C, and 130 g of sodium glutamate was added and thoroughly mixed, but it could not be dissolved. On the other hand, when 142 g of potassium glutamate (equimolar to 130 g of sodium glutamate) was added to this mixed solution (C), it was easily dissolved, and no precipitate was observed even after it was left in a cool, dark place for one month.

[Brief explanation of the drawing]

FIG. 1 shows the solubility of sodium L-glutamate monohydrate in saline. FIG. 2 shows the solubility in water of sodium L-glutamate monohydrate, potassium L-glutamate monohydrate, and a mixture of both glutamate salts.

Claims (1)

[Claims] 1. Production of a liquid seasoning characterized by replacing all or part of the sodium glutamate with an equimolar amount of potassium glutamate in a liquid or paste seasoning containing sodium glutamate in an amount equal to or higher than its solubility at 5°C. Method.