JPH0556764A - Production of potassium-containing salting agent - Google Patents

Abstract

PURPOSE:To obtain the subject salting agent capable of assuming excellent taste utilizing molasses, especially waste molasses by subjecting the molasses to fermenting treatment with a baker's yeast, mechanically separating the treated liquid, decoloring the separated liquid, then removing water and solidifying the resultant liquid. CONSTITUTION:Molasses composed of edible molasses, waste molasses or their mixture are initially subjected to fermenting treatment with a baker's yeast and mechanical separating operation such as centrifugation or filtration of the resultant liquid subjected to the fermenting treatment is carried out to provide a mother liquor, which is then decolored by treatment with active carbon, molecular sieve, etc. Common salt, as necessary, is then added and water is removed by concentration drying, spray-drying, etc., to solidify the obtained liquid. Thereby, the objective salting agent having 5-30 wt.% potassium content in ash is obtained.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing salty seasonings. More specifically, it relates to a method for producing a salty seasoning containing potassium derived from molasses which is a natural product.

[0002]

BACKGROUND OF THE INVENTION Waste molasses has been mainly used as a fermentation raw material, but it has a drawback that it is difficult to treat fermentation waste liquid. In JP-A-53-43079, one or more wild yeasts, for example, baker's yeast, is present in a molasses fermentation waste liquor in an open system and aerobic under conditions of pH 4.0 to 5.5. Bacteria, such as Candida tropicalis AHU341, which were cultivated in
There is disclosed a method for treating molasses fermentation waste liquid, in which the molasses fermentation waste liquid is purified by co-culturing 0.

According to the description of the publication, a culture solution containing a small amount of contaminants, particularly non-fermentable sugars, can be obtained by the above treatment method,
Not only is the filtration process easy, but the concentrate can be directly used as fertilizer or feed. However, there are still difficulties in treating the fermentation effluent, and the amount used is decreasing in Japan. It can also be used as feed, but its content is limited due to the large amount of minerals it contains,
It is gradually becoming a waste. However, molasses still contains many useful ingredients, especially minerals that have been overlooked. The molasses contains a large amount of potassium, and its use is expected.

On the other hand, hypertension and arteriosclerosis, which are diseases caused by excessive intake of salt, have been increasing in recent years.
It is strongly desired to reduce the intake of salt. But,
Salt is the highest seasoning, and since salt is involved in the seasoning of all foods, while the thinness is screaming, in Japan, 12.2 g / Staying in the sun. That is, it is shown that it is difficult to reduce the intake of salt beyond the current level by only making the food light taste, and it is necessary to spread the salt seasoning which is effective in lowering blood pressure.

Potassium has the effect of lowering blood pressure,
It is also used as an antihypertensive drug in early patients. Among various potassium salts, potassium chloride has an unpleasant taste such as bitterness, but it also has a salty taste, and it is known that a preferable salty taste is exhibited by mixing with potassium chloride.

Japanese Unexamined Patent Publication (Kokai) No. 58-209956 discloses that sodium chloride is 80 to 30% by weight and potassium chloride is 20 to 7%.
0.2 to 1 part by weight of calcium chloride and / or magnesium chloride was mixed per 100 parts by weight of the mixture of 0% by weight,
A spicy composition intended to reduce the intake of salt is disclosed.

Japanese Patent Laid-Open No. 58-212764 discloses a seasoning in which at least one of citric acid, tartaric acid, alkali salts of acetic acid and glycine is added to a mixture of potassium chloride of about 20% or more and sodium chloride. Compositions are disclosed. The publication describes that the seasoning has a bitterness removed.

JP-A-58-89160 discloses that sodium chloride is 40 to 80% by weight and potassium chloride is 15 to 40.
Disclosed is a seasoning composition comprising wt% and 5-40 wt% glutamate.

In Japanese Patent Laid-Open No. 59-21372, Na: K = 0 to 3.5: 1 and Ca: K = 0 to 1.5:
1, and (the number of moles of glutamic acid): (K, Na, Ca
Of total gram equivalents) = 0.4 to 1.2: 1.

In Japanese Patent Publication No. 61-39022, an amino acid or a mixture of amino acids having a chelating action with respect to potassium chloride is added in a weight ratio of 1/3 or more to form an aqueous solution. A method for improving the flavor of potassium chloride is disclosed, in which an acid is added to adjust the pH to a weak acidity of 4.5 or less to obtain a potassium chloride-containing aqueous solution and, if necessary, drying is performed.

Japanese Unexamined Patent Publication (Kokai) No. 1-191659 discloses a low-sodium salt substitute which is highly preservative and which uses a mixture of whey mineral and potassium chloride in combination with at least one type of acid and / or acid salt. ..

JP-A-57-22666 discloses that potassium chloride is 60 to 85% by weight and potassium adipate is 10 to 10.
30% by weight, potassium tartrate 2 to 5% by weight, potassium glutamate 0.5 to 2% by weight, adipic acid 0.5 to 2% by weight, potassium inosinate and / or potassium guanylate 0.004 to 0.006% by weight A strictly sodium-poor dietary salt consisting of is disclosed.

In JP-A-62-7624, potassium chloride is dissolved in water, and then the water content of this solution is evaporated to largely alleviate or eliminate the unpleasant taste of potassium chloride such as bitterness. Disclosed is a method of treating potassium chloride.

JP-A-1-304860 discloses that sodium chloride is 78 to 57% by weight and potassium chloride is 20 to 30.
Disclosed is a reduced salt and salty taste composition comprising 1 wt%, 1-10 wt% sodium citrate, and 1-3 wt% magnesium sulfate.

Japanese Unexamined Patent Publication No. 3-67561 discloses that salt,
A seasoning salt containing a lactic acid fermentation-treated product of a processed vegetable product and / or a processed fruit product is disclosed.

JP-A-63-141561 discloses that a concentrate containing a large amount of milk mineral components is obtained from whey obtained during the production of milk or cheese by ultrafiltration and crystallization.
A method for producing a reduced salt food using this as a substitute for salt is disclosed.

Further, Japanese Patent Laid-Open No. 63-287460 discloses a low sodium salt substitute in which whey mineral is combined with potassium chloride and optionally at least one of protein, proteolytic product, amino acid and nucleic acid related substance. Is disclosed.

[0018]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing a salty seasoning containing potassium. Another object of the present invention is to provide a method for producing a salty seasoning agent containing potassium, which utilizes molasses, particularly waste molasses that is discarded without being used or is treated in the same manner as waste.

Still another object of the present invention is to provide a method for producing a salty seasoning which contains a mineral component derived from a natural product in addition to potassium and has a significantly reduced stimulating taste and bitter taste due to potassium and exhibits an excellent taste. To do. Further objects and advantages of the present invention will be apparent from the following description.

[0020]

According to the present invention, the above objects and advantages of the present invention are (1) fermenting molasses with baker's yeast, and (2) subjecting the fermented liquid to a mechanical separation operation. ,
(3) A method for producing a salty seasoning agent containing potassium, which comprises subjecting the obtained mother liquor to a decoloring operation, and (4) removing water from the decolorized mother liquor to solidify ..

The method of the present invention basically comprises four steps (1) to (4). In step (1), molasses is fermented with baker's yeast. As molasses, edible molasses, waste molasses or a mixture thereof is preferably used. Of these, molasses is particularly preferably used. As the baker's yeast, either dry baker's yeast or raw baker's yeast can be used. The baker's yeast is preferably added to the fermentation treatment solution at a concentration of 0.
Add at 1-0.6% by weight. The fermentation treatment is preferably p
It is carried out aerobically at a temperature of 3.5 to 6 H and a temperature of 20 to 35 ° C. 20-75 weight% is preferable and, as for the solid content density | concentration in a fermentation process liquid, 20-25 weight% is more preferable. The fermentation treatment liquid may be stirred or allowed to stand still. It is preferable that the fermentation treatment is usually carried out for 2 to 3 days. For example, it is possible to digest oligosaccharides such as sucrose, glucose and fructose in molasses in 2 days by adding 0.6% of fresh baker's yeast and stirring culture.

In the step (2), the fermentation treatment liquid obtained in the step (1) is subjected to a mechanical separation operation. Due to mechanical separation
The fermentation treatment liquid is separated into a solid liquid. Mechanical separation operations can include centrifugation, filtration, decantation or sedimentation.

Centrifugation is performed, for example, in the range of 4,000 to 10,000.
It is preferably carried out at 0 × g. Filtration is preferably performed, for example, by a filter press, and decantation is preferably performed, for example, by a screw decanter. The sedimentation can be carried out by allowing the sedimented solid to be taken out from the bottom and leaving the supernatant (mother liquor) from the top by allowing the sediment to stand in the tank.

In step (3), the mother liquor obtained in step (2) is decolorized. As the decolorizing operation, for example, activated carbon treatment, molecular sieve treatment, ion exchange treatment,
Or ultrafiltration can be mentioned. These are carried out in the same manner as known processing operations. For example, activated carbon treatment can be carried out by passing through a column packed with 5% powdered activated carbon with respect to the mother liquor.

In step (4), water is removed from the mother liquor decolorized in step (3) to solidify the mother liquor. The solidification is performed by, for example, concentration drying, spray drying, freeze drying or fluidized drying. Specifically, for example, the decolorized mother liquor can be concentrated by vacuum concentration or freeze concentration, and then solidified by spray drying, freeze drying, fluidized drying, or recrystallization. For example, decolorizing solution at 55 ℃, 50m
After concentration 4 times under reduced pressure of mHg, spray drying is performed at a processing rate of 4 L / hr.

As described above, according to the method of the present invention, a solidified product containing potassium can be obtained. This solidified product can be used as a salty seasoning as it is. This solidified product is, for example, 50 to 80% by weight of ash and 20 to 50% of organic matter depending on the raw molasses used and the processing conditions of each step.
It consists of weight%. Sodium content in ash is usually 1 to 1
It is 0% by weight, and the potassium content is usually 10 to 30% by weight. If necessary, salt may be added to the solidified product, and the ratio of potassium to sodium may be adjusted to a weight ratio of about 7 to 4: 3 to 6 to obtain a suitable salty seasoning ratio. it can. Addition of salt can also be carried out between step (3) and step (4) to the decolorized mother liquor obtained in step (3).

[0027]

The present invention will be described in detail below with reference to examples. The analysis in the examples was carried out as follows.

Ash content: A fixed amount of a sample was placed in a porcelain crucible, solidified at 70 ° C. if necessary, and then dry ashed in a muffle at 550 ° C. for 7 to 10 hours.

Sodium: diluted with 1% hydrochloric acid so that the sodium concentration in the sample is in the range of 0.5 to 2.0 ppm, and then measured with a Z-8100 type polarized Zeeman atomic absorption spectrophotometer (manufactured by Hitachi Ltd.) did.

Potassium: The potassium concentration in the sample was diluted with 1% hydrochloric acid so as to be in the range of 1.0 to 4.0 ppm, and then measured with a Z-8100 type polarized Zeeman atomic absorption spectrophotometer.

Organic substance: The amount obtained by subtracting the ash content from the solid content was defined as the organic matter.

Total amino acids: The sample was diluted with a hydrochloric acid solution having a pH of 2.0 and then measured with a Hitachi model 835 amino acid analyzer.

Total organic acid: 1-2 g of a powdery product was taken, dissolved in distilled water, and passed through an H-type strong cation exchange resin. A certain amount of the passing solution was taken and neutralized and titrated with 0.1N-NaOH. Calculate the total amount of organic acid from the titration curve
It is shown as a considerable amount.

Example 1 (1). 120 g of raw baker's yeast was added to 20 L of molasses with a solid content of 25%, and the mixture was allowed to stand at room temperature (25 ° C.) for 2 days for culturing to give sucrose, glucose and fructose. Etc. sugars were digested. Solid content in cells and molasses is 10,000
The mixture was centrifuged at xg for 15 minutes, passed through a column filled with 5% powdered activated carbon and a Cl-type strongly basic anion exchange resin for decolorization. The decolorization rate of molasses was 99.4%. The decolorization treatment liquid was concentrated at 55 ° C. under reduced pressure (50 mmHg) and then spray-dried to obtain 451.6 g of a seasoning. Results of seasoning analysis: ash 52.2%, Na 8.0%, K1
9.7%, organic matter 45.7%, total amino acid (composition is as shown in Table 1) 12.0%, total organic acid 12.6% (NaO
H titer); Color value 8.5.

[0035]

[Table 1]

(2). As a control, NaCl, KCl and NaCl: KCl = 3.5: 6.5 (NaCl / KCl)
Was used for sensory evaluation by a two-point comparison method (sample and direct method). The results are shown in Tables 2 and 3.

[0037]

[Table 2]

[0038]

[Table 3]

Example 2 (1). In the same manner as in Example 1, 20 L of waste molasses was treated, and a concentrated solution was added with sodium chloride so that the Na: K ratio was 5.2: 4.8, followed by spraying. It was dried to obtain 1,381.8 g of seasoning. Results of seasoning analysis: Ash 77.1%, Na 14.8%, K
13.7%, organic matter 22.9%, total amino acid 7.1%, total organic acid 10.0% (NaOH titer); color value 12.5.

(2) As a control, NaCl, KCl and NaCl: KCl = 6: 4 (NaCl / KCl) were used to perform a sensory evaluation by a two-point comparison method (sample and direct solution). The results are shown in Tables 4 and 5.

[0041]

[Table 4]

[0042]

[Table 5]

Example 3 In the same manner as in Example 1, 1.7 L of molasses was treated with baker's yeast, and the supernatant was obtained by centrifuging the cells and the suspension.
000 forofiber ultrafiltration membranes. The passing solution was passed through a column packed with 5% powdered activated carbon, and then the passing solution was passed through a Cl-type strongly basic anion exchange resin for decolorization.
The decolorization rate of the treatment liquid was 92.1%. Decolorization solution at 55 ℃
After concentration under reduced pressure (50 mmHg), spray-dry at 21.
5 g of seasoning was obtained. Results of seasoning analysis: ash 65.1%, Na 9.6%, K2
3.1%, organic matter 34.4%, total amino acid 6.9%, total organic acid 9.6% (NaOH titer); color value 16.7.

[0044]

INDUSTRIAL APPLICABILITY According to the present invention, molasses, in particular, molasses discarded without being used or treated in the same manner as waste, contains a mineral component derived from a natural product in addition to potassium, It is possible to produce a salty seasoning in which the stimulating taste and bitterness due to potassium are remarkably alleviated and which exhibits an excellent taste.

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[Procedure amendment]

[Submission date] October 9, 1991

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Claim 7

[Correction method] Change

[Correction content]

Claims (7)

[Claims] 1. (1) Fermenting molasses with baker's yeast, (2) subjecting the fermented liquor to a mechanical separation operation, (3) subjecting the obtained mother liquor to a decoloring operation, and (4) A method for producing a salty seasoning agent containing potassium, which comprises removing water from a decolorized mother liquor to solidify. 2. The method according to claim 1, wherein the molasses in step (1) is edible molasses, molasses or a mixture thereof. 3. The mechanical separation operation of step (2) is centrifugation, filtration, decantation or sedimentation.
The method described in. 4. The method according to claim 1, wherein the decolorizing operation in step (3) is activated carbon treatment, molecular sieve treatment, ion exchange treatment, or ultrafiltration. 5. The method according to claim 1, wherein the solidification in step (4) is carried out by concentration drying, spray drying, freeze drying or fluidized drying. 6. The method according to claim 1, further comprising a step of adding salt to the decolorized mother liquor obtained in step (3), between steps (3) and (4). 7. The potassium content in the ash is 5 to 30% by weight.
The method according to claim 1, wherein a salty seasoning in the range of 1 is produced.