POWDERED SEASONING CONTAINING MAGNESIUM CHLORIDE

TECHNICAL FIELD

The present invention relates to a powdered seasoning comprising magnesium chloride and starch.

BACKGROUND ART

In order to prevent high blood pressure due to excessive intake of sodium, a large number of so-called low salt products with a reduced sodium chloride content have been launched into the market in recent years. In the “Dietary Reference Intakes for Japanese” 2010 edition by the Ministry of Health, Labour and Welfare, the recommended daily allowance of salt is less than 9 g for an adult male and is less than 7.5 g for an adult female, but in the 2015 edition, the recommended daily allowance of salt is less than 8 g for an adult men and is less than 7 g for an adult women. Thus, each daily recommended allowance of salt has been decreased, and from this, it is considered that the intention to reduce salt intake further increases in the future.

As a salt reducing method, a method of substituting potassium chloride for sodium chloride is often used. However, since potassium chloride has a unique harsh taste, etc., a method of using magnesium chloride has been studied in order to further reduce salt. For example, Patent Literatures 1 and 2 disclose instant noodles with favorable texture and saltiness compatible with each other obtained by applying magnesium chloride to the noodles.

On the other hand, magnesium chloride is deliquescent, so that use of it as a seasoning in powder form has limitation. For example, Patent Literature 3 discloses a method of coating magnesium chloride with fat or oil to suppress deliquescence, but there is a problem in that flavor and melt-in-the-mouth feeling are deteriorated because fat or oil having a relatively high melting point is used. In addition, there is use restriction because this cannot be stored at temperatures exceeding the melting point of fat or oil.

CITATION LIST
Patent Literature

Patent Literature 1

Japanese Patent Laid-Open No. 2019-103454

Patent Literature 2

Japanese Patent Laid-Open No. 2019-110833

Patent Literature 3

Japanese Patent Laid-Open No. 2001-017093

SUMMARY OF INVENTION
Technical Problem

An object of the present invention is to obtain a magnesium chloride-containing powdered seasoning with suppressed deliquescence that is storable for a long time.

Solution to Problem

The present inventors have found that by coating magnesium chloride with a certain amount or more of starch, deliquescence of magnesium chloride is suppressed, and the seasoning can be stored in powder form for a long time. Moreover, they have found that by using oxidized starch as the starch, a powdered seasoning that can be utilized in a wider range of application without affecting viscosity or a taste of powdered soup is obtained.

Advantageous Effect of Invention

Owing to the completion of the present invention, a magnesium chloride-containing powdered seasoning with suppressed deliquescence that is storable for a long time can be obtained.

DESCRIPTION OF EMBODIMENTS

The present invention is a powdered seasoning comprising at least magnesium chloride and starch, wherein the powdered seasoning comprises the starch in an amount of 5 parts by weight or more and 40 parts by weight or less based on 1 part by weight of magnesium chloride. The present invention will be described in detail hereinafter.

Powdered Seasoning

The powdered seasoning of the present invention refers to a solid seasoning that is dissolved rapidly by pouring hot water thereon. Specifically, even a massive one is also included in the powdered seasoning in the present invention as long as it is dissolved rapidly (on the order of 10 seconds) in hot water. On the other hand, a seasoning that is not dissolved rapidly in hot water is not included in the powdered seasoning even if it is in powder form.

1. Raw Material

1-1. Magnesium Chloride

Magnesium chloride is a material having saltiness and strong bitterness, but by using it in combination with sodium chloride or potassium chloride, the bitterness is softened to emphasize saltiness. On this account, the present inventors have studied a method of using magnesium chloride as a substitute for sodium chloride for many years.

The problem when using magnesium chloride as a substitute for sodium chloride is deliquescence of magnesium chloride. In the present invention, the deliquescence can be suppressed by coating magnesium chloride with a certain amount or more of starch.

As the magnesium chloride, not only magnesium chloride having high purity but also an additive containing magnesium chloride as a main component, such as a bittern, can be used. Since magnesium chloride is extremely unstable when it is alone, it can be generally obtained as magnesium chloride hexahydrate in which bound water has been incorporated.

1-2. Starch

The starch in the present invention refers to starch having been subjected to no treatment (raw starch), modified starch, such as distarch phosphate or oxidized starch, dextrin having a dextrose equivalent (hereinafter “DE”) of 12 or less, or the like, and these starches may be used in combination. By coating magnesium chloride with a certain amount or more of the starch, deliquescence of magnesium chloride is suppressed, and the powdered seasoning can be stably stored in powder form.

In the present invention, dextrose having a dextrose equivalent of 9 or less, oxidized starch, or distarch phosphate, each being excellent in deliquescence suppression, is preferable, and oxidized starch is most preferable.

The powdered seasoning in the present invention needs to contain the starch in an amount of 5 parts by weight or more and 40 parts by weight or less based on 1 part by weight of magnesium chloride, and more preferably contains the starch in an amount of 12 weights or more and 40 parts by weight or less. If the amount of the starch is too small, deliquescence of magnesium chloride cannot be suppressed, and the powder form cannot be maintained. If the amount of the starch is too large, saltiness of magnesium chloride is masked, and therefore, the powdered seasoning does not exert its function as a salty seasoning.

1-3. Other Components

In the present invention, components other than magnesium chloride and starch may be contained. Specifically, saltiness components, such as sodium chloride and potassium chloride, sweetness components, such as glucose, sucrose and oligosaccharide, umami components, such as glutamic acid and inosinic acid, sourness components, such as acetic acid and citric acid, spices, etc. can be appropriately added as long as the flavor and storability are not deteriorated. However, other components are preferably added after the magnesium chloride and the starch are mixed and stirred. If other components are added before the magnesium chloride is coated with the starch, there is a possibility that deliquescence of magnesium chloride is not suppressed.

2. Production Method

The production method for the seasoning is not particularly limited, and an existing method can be used. As previously described, it is preferable to add other components after the magnesium chloride and the starch are mixed and stirred.

EXAMPLES

Next, the present invention will be described in detail with reference to trial production examples, but the present invention is in no way limited by these trial production examples.

Magnesium chloride hexahydrate (MgCl₂.6H₂O), and starches described in Table 1 (all manufactured by Matsutani Chemical Industry Co., Ltd.) were provided.

Starch Viscosity Measurement Conditions

To starch, boiling water was added, and they were well stirred to prepare a mixed liquid with a solid content of 3%.

Next, while keeping the temperature of the mixed liquid at 70° C., a viscosity of the mixed liquid was measured using a B-type viscometer (TOKYO KEIKI INC., B8L).

TABLE 1

Starch
Properties

Other

Generic name
Trade name
Viscosity
characteristics

Oxidized starch
Stabilose S-10
less than 200 CP

Dry oxidized starch
Lactoway 4
less than 200 CP

Dextrose [DE10-12]
Pinedex #2
less than 200 CP
sweetness

Dextrose [DE7-9]
Pinedex #1
less than 200 CP
sweetness

Tapioca starch acetate
Sakura
1000 CP

Distarch phosphate
Food Starch T-1
800 CP

Acetylated distarch
WMS
200 CP

phosphate

Indigestible distarch
Pine Starch RT
less than 200 CP
not swollen

phosphate

in water,

and turbid

Deliquescence Test

Comparative Test Example

In a 225 ml beaker, 100 g of starch listed in Table 1 was placed, and the opening part of the beaker was covered with a nonwoven fabric so that water droplets or dust might not enter. This specimen was allowed to stand still in an incubator (temperature: 40° C., humidity: 75% RH), and the sample weight was measured every hour. The “weight increase rate (%)” shown in Table 2 indicates an increase rate of a sample weight after the start of the test to a sample weight before the start of the test (0 hour).

TABLE 2

Comparative Test Example

1
2
3
4
5
6
7
8

Starch type
Oxidized starch
100

(part(s) by
Dry oxidized

100

weight)
starch

Dextrose

100

[DE10-12]

Dextrose

100

[DE7-9]

Tapioca starch

100

acetate

Distarch

100

phosphate

Acetylated

100

distarch

phosphate

Indigestible

100

distarch

phosphate

Sample weight before test (part(s)
100
100
100
100
100
100
100
100

by weight)

Weight increase
1 h
0.95
2.70
1.25
2.30
0.68
0.48
0.52
0.97

rate (%)
2 h
1.17
3.93
1.70
3.00
0.88
0.63
0.68
1.37

3 h
1.37
4.78
2.05
3.57
1.00
0.88
0.95
1.62

Test Example 1

Into a closed container, 10 parts of magnesium chloride hexahydrate and 10 parts of oxidized starch were introduced, and they were stirred and mixed. After the stirring and mixing, 100 g of the sample was transferred into a 225 ml beaker. The beaker was sealed with a lid so that the sample might not be exposed to external air, and the sample was stored until the start of the test.

Similarly to the case of Comparative Test Example, 100 g of the sample was placed in a 225 ml beaker, and the opening part of the beaker was covered with a nonwoven fabric so that water droplets or dust might not enter. This specimen was allowed to stand still in an incubator (temperature: 40° C., humidity: 75% RH), and the sample weight increase rate (%) was measured every hour. Moreover, in order to clarify whether this weight increase rate was due to deliquescence of magnesium chloride or moisture absorption of the starch, a difference between this weight increase rate and the weight increase rate of Comparative Test Example was calculated. In Table 3, only the difference of the weight increase rate 3 hours after the start of the test is shown.

Test Examples 2 to 20

The deliquescence test was carried out by changing the type of the starch and the compounding ratio. The test results are as shown in Tables 3 and 4.

TABLE 3

Test Example

1
2
3
4
5
6
7
8
9
10

MgC₁₂· 6H₂O
10
10
10
10
10
10
10
10
10
10

Starch type
Oxidized starch
10
30
50
70
100

(part(s) by weight)
Dry oxidized starch

10
30
50
70
100

Dextrose

[DE10-12]

Dextrose

[DE7-9]

Tapioca starch acetate

Distarch phosphate

Acetylated distarch

phosphate

Indigestible distarch

phosphate

Sample weight before test
20
40
60
80
110
20
40
60
80
110

(part(s) by weight)

Weight increase rate
1 h
16.00
2.50
2.58
1.06
1.09
21.50
4.62
5.00
2.56
2.95

(%)
2 h
20.88
3.37
3.13
1.28
1.34
27.88
6.75
6.67
3.88
4.00

3 h
25.13
4.19
3.83
1.63
1.64
31.88
8.00
7.54
5.28
4.68

Comparative Test Example
1
2

Comparative Test Example,
1.37
1.37
1.37
1.37
1.37
4.78
4.78
4.78
4.78
4.78

Weight increase rate at 3 h later (%)

Difference from Comparative Test Example
23.75
2.81
2.46
0.25
0.26
27.10
3.22
2.76
0.50
−0.10

(at 3 h later)

TABLE 4

Test Example

11
12
13
14
15
16
17
18
19
20

MgC₁₂· 6H₂O
10
10
10
10
10
10
10
10
10
10

Starch type
Oxidized starch

(part(s) by weight)
Dry oxidized starch

Dextrose
10
30
50
70
100

[DE10-12]

Dextrose

100

[DE7-9]

Tapioca starch acetate

100

Distarch phosphate

100

Acetylated distarch

100

phosphate

Indigestible distarch

100

phosphate

Sample weight before test
20
40
60
80
110
110
110
110
110
110

Weight increase rate
1 h
14.63
5.25
4.04
1.88
1.93
2.07
1.09
1.02
1.11
1.27

(%)
2h
20.50
7.38
5.12
2.50
2.66
3.05
1.43
1.39
1.61
1.75

3 h
23.75
8.62
6.25
3.72
3.23
3.84
1.80
1.77
2.11
2.16

Comparative Test Example
3
4
5
6
7
8

Comparative Test Example,
2.05
2.05
2.05
2.05
2.05
3.57
1.00
0.88
0.95
1.62

Weight increase rate at 3 h later (%)

Difference from Comparative Test Example
21.70
6.58
4.20
1.67
1.18
0.27
0.80
0.90
1.16
0.53

(at 3 h later)

In the Examples, magnesium chloride hexahydrate (molar mass: 203.31 g/mol) was used. Accordingly, in Test Example 1, starch was added about twice (weight ratio) the amount of magnesium chloride (molar mass: 95.211 g/mol), and in Test Example 2, starch was added about 6 times (weight ratio) the amount of magnesium chloride.

As a result of the tests, it can be seen that when starch was added about twice (weight ratio) the amount of magnesium chloride, starch was not able to suppress deliquescence of magnesium chloride (Test Examples 1, 6 and 11). On the other hand, it can be seen that when starch was added about 6 to 10 times the amount of magnesium chloride, starch was able to suppress deliquescence of magnesium chloride (Trial Production Examples 2, 3, 7, 8, 12 and 13), and when starch was added more than 14 times, deliquescence hardly took place (Trial Production Examples 4, 5, 9, 10, and 14 to 20).

From Trial Production Example 15 and Trial Production Example 16, it can be seen that dextrose having DE of 9 or less was more preferable.

Moreover, by comparing Examples 5 and 10 with Examples 15 to 20, it can be seen that oxidized starch was most effective for deliquescence suppression.

Number	Date	Country	Kind
2019-152070	Aug 2019	JP	national
2020-134310	Aug 2020	JP	national

POWDERED SEASONING CONTAINING MAGNESIUM CHLORIDE

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