JPH0581528B2 - - Google Patents
Info
- Publication number
- JPH0581528B2 JPH0581528B2 JP1085784A JP8578489A JPH0581528B2 JP H0581528 B2 JPH0581528 B2 JP H0581528B2 JP 1085784 A JP1085784 A JP 1085784A JP 8578489 A JP8578489 A JP 8578489A JP H0581528 B2 JPH0581528 B2 JP H0581528B2
- Authority
- JP
- Japan
- Prior art keywords
- salt
- potassium chloride
- mixed salt
- seasoning
- cooling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 93
- 150000003839 salts Chemical class 0.000 claims description 54
- 235000011164 potassium chloride Nutrition 0.000 claims description 46
- 239000001103 potassium chloride Substances 0.000 claims description 46
- 235000011194 food seasoning agent Nutrition 0.000 claims description 18
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 description 69
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 28
- 239000011780 sodium chloride Substances 0.000 description 18
- 239000013535 sea water Substances 0.000 description 11
- 239000000843 powder Substances 0.000 description 9
- 241001131796 Botaurus stellaris Species 0.000 description 7
- 235000019658 bitter taste Nutrition 0.000 description 7
- 235000019633 pungent taste Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 4
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 239000011777 magnesium Substances 0.000 description 4
- 229910052749 magnesium Inorganic materials 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 3
- 239000000347 magnesium hydroxide Substances 0.000 description 3
- 229910001862 magnesium hydroxide Inorganic materials 0.000 description 3
- 239000012452 mother liquor Substances 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 2
- 239000001095 magnesium carbonate Substances 0.000 description 2
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000000921 elemental analysis Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 159000000014 iron salts Chemical class 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000011147 magnesium chloride Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 230000008635 plant growth Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229910052718 tin Inorganic materials 0.000 description 1
- 239000011135 tin Substances 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は塩化カリウムを主成分とする天然調味
料に関し、詳しくは、食塩含量が低く、塩化カリ
ウムを主成分とし、その他の海水中の塩類を含
み、若干の苦味はあるが、塩の辛味と旨味を有
し、貯蔵および保存において固結するこがなく、
使い易い粉末状の天然調味料に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a natural seasoning containing potassium chloride as a main component, and more specifically, to a natural seasoning containing potassium chloride as a main component, containing potassium chloride as a main component, and other salts in seawater. Although it has a slight bitterness, it has the spiciness and flavor of salt, and does not solidify during storage and storage.
This invention relates to an easy-to-use powdered natural seasoning.
本発明による天然調味料は、食塩の代わりに使
用することができ、調理および食卓用の調味料と
して利用することができるだけでなく、また漬物
および食塩の塩蔵に利用することができる。 The natural seasoning according to the present invention can be used in place of common salt, and can be used not only as a seasoning for cooking and table use, but also for salting pickles and salt.
食塩（NaCl）は、調理または食卓用の調味料、
漬物の製造および塩蔵品の製造に古くから利用さ
れているが、科学的に純粋な塩化ナトリウムより
も、古くから伝わる天日製造法により海水からつ
くられた食塩であつて、科学的には粗製食塩とい
うべき食塩が調味料または漬物の生産に好まれる
ことが多い。
Salt (NaCl) is a seasoning for cooking or table use,
Although it has been used for a long time in the production of pickles and salted products, it is a salt made from seawater using an ancient solar manufacturing method, and is scientifically considered crude salt rather than scientifically pure sodium chloride. Common salt, or common salt, is often preferred for the production of seasonings or pickles.
またマグネシウムは、植物の生育に必要な元素
であつて、水酸化マグネシウムまたは炭酸マグネ
シウムを肥料として利用するが、海水から生産し
た水酸化マグネシウムまたは炭酸マグネシウム
は、実用的な肥料として好まれる場合が多い。さ
らに海水から食塩を取り出した母液から塩化マグ
ネシウムを主成分とするニガリは、豆腐の生産に
おいて使用されている。 Magnesium is also an element necessary for plant growth, and magnesium hydroxide or magnesium carbonate is used as fertilizer, but magnesium hydroxide or magnesium carbonate produced from seawater is often preferred as a practical fertilizer. . Furthermore, bittern, which contains magnesium chloride as a main component from the mother liquor obtained by extracting salt from seawater, is used in the production of tofu.
塩分の過剰摂取は高血圧の原因の一つといわれ
ており、塩分含量を低減した減塩味噌および減塩
醤油が健康食品として市販され、また食塩におけ
る塩化ナトリウム（NaCl）の一部を塩化カリウ
ム（KCl）に置換した塩代用品も市販され、さら
に塩化ナトリウムおよび塩化カリウムの混合塩に
粉末固形苦汁を加えて、塩化カリウムの有する苦
味を軽減した低ナトリウム塩調味料が提案され
（特公昭64−18号公報）、さらにまた、うどん、中
華麺、そば、その他の小麦粉製品の製造に塩化カ
リウムまたは塩化カリウムと塩化ナトリウムの混
合物を使用して、小麦製品の歯ごたえ、コシ、舌
触りおよび艶などの品質を向上することが提案さ
れている（特公昭63−57023号公報）。 Excessive salt intake is said to be one of the causes of high blood pressure. Low-salt miso and low-salt soy sauce with reduced salt content are commercially available as health foods, and some of the sodium chloride (NaCl) in table salt is replaced with potassium chloride (KCl). ) was also commercially available, and a low-sodium salt seasoning was proposed in which the bitterness of potassium chloride was reduced by adding powdered solid bittern to a mixed salt of sodium chloride and potassium chloride. Furthermore, potassium chloride or a mixture of potassium chloride and sodium chloride is used in the production of udon, Chinese noodles, soba, and other flour products to improve the chewiness, body, texture, and luster of wheat products. It has been proposed to improve this (Special Publication No. 63-57023).
また海水から食塩（NaCl）および硫酸カルシ
ウム（CaSO4・2H2O）を除去したカン水に石灰
乳または苛性アルカリ液を加えて、生成した水酸
化マグネシウムをガン予防の体質強化剤として利
用することが提案されている（特開昭52−136924
号公報）。 Additionally, lime milk or caustic alkaline solution is added to water from which salt (NaCl) and calcium sulfate (CaSO 4 2H 2 O) have been removed from seawater, and the magnesium hydroxide produced can be used as a body-strengthening agent to prevent cancer. has been proposed (Japanese Patent Application Laid-Open No. 52-136924
Publication No.).
さらに地球上の動物および植物のすべての生物
は、海にその起源があるといわれていて、海水中
に微量に含まれる元素に、生物の生育に必要な元
素（マグネシウム、ホウ素など）があることもよ
く知られていることである。 Furthermore, all animal and plant life on Earth is said to have originated from the sea, and the elements (magnesium, boron, etc.) necessary for the growth of living things are found in trace amounts in seawater. is also well known.
本発明者らは、製塩事業に永年従事している
が、その業務において、脱塩カン水（海水の濃縮
液から食塩を取り出した残りの母液）から石膏を
主体とする結晶を除去した後の上澄液から析出し
た塩化カリウムを主体とする結晶塩は、若干の苦
味はあつても、薄い塩辛さと旨味のあることを知
見し、またその塩化カリウムを主体とする結晶塩
を風乾したものは、粉末の流動性を保持してお
り、その貯蔵および輸送において固結することが
なく、使い易い粉末状を維持しうることを知見
し、これらの知見に基づいて本発明に到達した。 The present inventors have been engaged in the salt manufacturing business for many years. It was discovered that the crystalline salt mainly composed of potassium chloride precipitated from the supernatant liquid has a slightly bitter taste, but has a slightly salty and umami taste, and the air-dried crystalline salt mainly composed of potassium chloride is It was discovered that the powder maintains its fluidity, does not clump during storage and transportation, and can maintain an easy-to-use powder form.Based on these findings, the present invention was achieved.
本発明の目的は、塩化カリウムを主成分とし、
若干の苦味はあるが、塩の辛味と旨味のある調味
料を提供することにあり、詳しくは、塩化カリウ
ムを主成分とし、若干の苦味はあるが塩の辛味と
旨味があり、また固結することがなく、使い易い
調味料の製造法を提供することにある。
The purpose of the present invention is to use potassium chloride as a main component,
Our objective is to provide a seasoning that has the spiciness and umami of salt, although it has a slight bitterness.More specifically, we provide a seasoning that has potassium chloride as its main ingredient, has a slight bitterness, but has the spiciness and umami of salt, and is solidified. To provide a method for producing seasonings that is easy to use and requires no additional steps.
本発明は、脱塩カン水を55〜42℃に冷却し、析
出する硫酸カルシウムを主体とする結晶縁煙を分
離除去すること、その上澄み液を20℃以下に冷却
して、塩化カリウム混在塩を分離すること、およ
びその塩化カリウム混在塩をその温度を上げるこ
となく、常温において、風乾して、粉末の流動性
を保持する塩化カリウム混在塩を得ることを特徴
とするアルカリ性塩化カリウム混在塩調味料の製
造法である。 The present invention involves cooling desalinated water to 55 to 42°C, separating and removing precipitated crystal fringe smoke mainly composed of calcium sulfate, and cooling the supernatant liquid to 20°C or lower to remove salts mixed with potassium chloride. An alkaline potassium chloride mixed salt seasoning characterized by separating the potassium chloride mixed salt and air-drying the potassium chloride mixed salt at room temperature without raising the temperature to obtain a potassium chloride mixed salt that maintains the fluidity of the powder. This is a method of manufacturing food.
本発明の塩化カリウム混在調味料の製造におけ
る脱塩カン水は、海水を濃縮し、析出する食塩を
分離除去した後に残つた母液であるが、海水をイ
オン交換樹脂膜処理により海水の食塩（NaCl）
濃度を上昇し、その食塩濃度の上昇した処理液を
加熱、蒸発、濃縮して、析出する食塩を分離除去
した後に残つた母液を使用するのが好ましい。
Desalinated Kansui in the production of the potassium chloride mixed seasoning of the present invention is the mother liquor that remains after concentrating seawater and separating and removing precipitated common salt. )
It is preferable to increase the concentration, heat, evaporate, and concentrate the treated solution with the increased salt concentration, and use the mother liquor remaining after separating and removing the precipitated salt.
本発明の塩化カリウム混在塩調味料の製造にお
いて、脱塩カン水を55〜42℃に冷却して、析出す
る硫酸カルシウムを主体とする結晶塩を分離除去
した後、その上澄濾液をさらに20℃以下に冷却し
て、析出する塩化カリウム混在塩を分離除去する
が、硫酸カルシウムを主体とする結晶塩の分離お
よび塩化カリウム混在塩の分離は、遠心分離によ
つて行うのが好ましい。脱塩カン水の冷却は55〜
42℃にすることによつて行われるが、その冷却温
度が55℃以上であると、硫酸カルシウムの除去が
充分でなく、またその冷却温度が42℃以下である
と、塩化カリウムが硫酸カルシウムといつしよに
析出して、塩化カリウムの取得量が低下する。ま
た硫酸カルシウムを主体とする結晶塩の分離除去
後の上澄濾液の冷却は20℃以下において行われる
が、その冷却は20〜15℃において行うことが好ま
しく、その冷却温度が20℃以上であると、塩化カ
リウムの取得量が低下する。 In the production of the potassium chloride mixed salt seasoning of the present invention, after cooling the desalted canned water to 55 to 42°C and separating and removing precipitated crystalline salts mainly composed of calcium sulfate, the supernatant filtrate is further added to The precipitated potassium chloride mixed salt is separated and removed by cooling to a temperature below .degree. C., but it is preferable to separate the crystalline salt mainly composed of calcium sulfate and the potassium chloride mixed salt by centrifugation. Cooling of desalinated water is 55~
However, if the cooling temperature is 55°C or higher, the removal of calcium sulfate will not be sufficient, and if the cooling temperature is 42°C or lower, potassium chloride will be converted to calcium sulfate. Precipitation occurs over time, reducing the amount of potassium chloride obtained. In addition, the supernatant filtrate after separation and removal of crystalline salts mainly composed of calcium sulfate is cooled at a temperature of 20°C or lower, but it is preferable that the cooling is performed at a temperature of 20 to 15°C, and the cooling temperature is 20°C or higher. , the amount of potassium chloride obtained decreases.
遠心分離により分離取得した塩化カリウム混在
塩の風乾は、塩化カリウム混在塩の温度を上昇す
ることなく、常温において行うことを必要とす
る。塩化カリウム混在塩の乾燥を熱風により行
い、塩化カリウム混在塩の温度を上昇すると、塩
化カリウム混在塩の乾燥物が固結し、塊状の塩化
カリウム混在塩となる。これは、温度の上昇によ
つて塩化カリウム混在塩に含まれる塩化カリウム
以外の塩の含水塩が無水塩に変化し、その変化の
時に固結すると考えられる。 Air drying of the salt mixed with potassium chloride separated and obtained by centrifugation needs to be carried out at room temperature without increasing the temperature of the salt mixed with potassium chloride. When the potassium chloride mixed salt is dried with hot air and the temperature of the potassium chloride mixed salt is increased, the dried potassium chloride mixed salt solidifies and becomes a lumpy potassium chloride mixed salt. This is because the hydrated salts other than potassium chloride contained in the potassium chloride-mixed salt change to anhydrous salts due to the rise in temperature, and it is thought that they solidify at the time of this change.
常温において風乾した塩化カリウム混在塩は、
粉末の流動性を保持していて、そのままの状態で
は固結することがない。この塩化カリウム混在塩
は、塩化カリウムを主成分とし、その元素の分析
値から、食塩、塩化マグネシウム、リン酸塩、鉄
塩およびそれ以外の海水の塩類の少量を含むと考
えられ、調味料および食塩と同様の用途に使用す
ることができるが、若干の苦味を感じるが、塩の
辛味と旨味のある調味料として使用することがで
きる。 Potassium chloride mixed salt air-dried at room temperature is
It maintains the fluidity of powder and does not solidify in its original state. This potassium chloride mixed salt has potassium chloride as its main component, and is thought to contain small amounts of common salt, magnesium chloride, phosphates, iron salts, and other seawater salts based on the elemental analysis values, and is used as a seasoning and It can be used in the same way as table salt, but although it has a slightly bitter taste, it can be used as a seasoning with the spiciness and flavor of salt.
この塩化カリウム混在塩の調味料は、その温度
を上昇することがなければ、その輸送および保存
において固結することがなく、粉末の流動性を保
持していて、使い易いものであるが、これはその
塩化カリウム混在塩に含まれる塩化カリウム以外
の塩類が結晶水を保持した安定な結晶を維持して
いると考えられる。 This potassium chloride mixed salt seasoning does not solidify during transportation and storage without increasing its temperature, retains the fluidity of a powder, and is easy to use. It is thought that salts other than potassium chloride contained in the potassium chloride mixed salt maintain stable crystals that retain crystal water.
以下において、実施例により本発明をさらに詳
しく説明する。 In the following, the invention will be explained in more detail by means of examples.
実施例
海水を濾過して、浮遊物を除去した後、その清
澄海水3394Kl／時を製塩用イオン交換樹脂膜処理
装置（設備容量：54445−対／m2）に送り、2.97
アンペア／ｄm2の電流密度においてその清澄海水
を濃縮し、カン水（NaCl濃度：188.3ｇ／）
136.6Kl／時を得た。そのカン水を真空式四重効
用蒸発装置に送り、濃縮して、NaClを析出させ、
そのスラリーを遠心分離して、NaCl124.92ト
ン／時に分離した。Example After filtering seawater and removing suspended matter, 3394 Kl/hour of the clear seawater is sent to an ion exchange resin membrane treatment device for salt production (equipment capacity: 54445 pairs/m 2 ), and 2.97
Concentrate the clear seawater at a current density of Ampere/dm 2 to obtain Kansui (NaCl concentration: 188.3g/).
136.6Kl/hour was obtained. The water is sent to a vacuum quadruple effect evaporator to concentrate and precipitate NaCl.
The slurry was centrifuged to separate 124.92 tons/hour of NaCl.
真空式四重効用蒸発装置の第２段目の苦汁缶か
ら90℃の苦汁〔比重（ボーメ）：31.5（49℃）、マ
グネシウム濃度：126.5ｇ／Kg（MgCl2）〕7.9Kl／
時を排出し、その苦汁を苦汁放冷槽に送り、自然
放冷と同時に析出した石膏を主体とする結晶の自
然沈降を行つた。50℃において上澄液を苦汁放冷
槽から取り出し、塩化カリウム析出槽に送り、さ
らに自然放冷して、KCl混合塩を析出させた。20
℃において、そのスラリーを遠心分離して、KCl
混合塩3500Kg／日を得た。 Bittern at 90℃ from the second stage of the vacuum quadruple effect evaporator [specific gravity (Baume): 31.5 (49℃), magnesium concentration: 126.5g/Kg (MgCl 2 )] 7.9Kl/
After draining the bittern, the bittern was sent to a bittern cooling tank, and at the same time as it was allowed to cool naturally, the precipitated crystals, mainly composed of gypsum, were allowed to settle naturally. The supernatant liquid was taken out from the bittern cooling tank at 50°C, sent to a potassium chloride precipitation tank, and further allowed to cool naturally to precipitate a KCl mixed salt. 20
At °C, centrifuge the slurry and add KCl.
3500 kg/day of mixed salt was obtained.
そのKCl混合塩を風乾して、KCl混合塩粉末
3395Kg／日を得た。 Air-dry the KCl mixed salt to form KCl mixed salt powder.
Obtained 3395Kg/day.
このKCl混合塩を、水分：2.2％、カルシウ
ム：0.54％、ナトリウム：8.45％、カリウム：
39.4％、マグネシウム：0.42％、塩素：48.3％、
鉄：40.5ppm、リン酸：226ppm、ケイ素：
21ppmの分析値を有していたが、ヒ素、カドミウ
ム、水銀、スズ、コバルトおよびセレンは検出せ
ず、固結せずに、粉末の流動性を保持していた。 This KCl mixed salt is water: 2.2%, calcium: 0.54%, sodium: 8.45%, potassium:
39.4%, Magnesium: 0.42%, Chlorine: 48.3%,
Iron: 40.5ppm, Phosphoric acid: 226ppm, Silicon:
Although it had an analysis value of 21 ppm, arsenic, cadmium, mercury, tin, cobalt, and selenium were not detected, and the powder maintained its fluidity without caking.
若干の苦味はあるが、適度の塩の辛味と旨味が
あり、食塩の代替として使用することができる。
Although it has a slightly bitter taste, it has the spiciness and flavor of salt, and can be used as a substitute for table salt.
その輸送および保存において、固結することが
なく、粉末の流動性を保持していて、使い易い粉
末状を維持することができる。 During transportation and storage, the powder does not clump and maintains its fluidity, making it possible to maintain an easy-to-use powder form.
Claims (1)
酸カルシウムを分離除去すること、その上澄み液
を20℃以下に冷却し、析出する塩化カリウム混在
塩を分離すること、およびその塩化カリウム混在
塩を風乾することを特徴とするアルカリ性塩化カ
リウム混在塩調味料の製造法。1. Cooling the desalinated water to 55-42°C and separating and removing the precipitated calcium sulfate, cooling the supernatant liquid to 20°C or lower and separating the precipitated potassium chloride mixed salt, and the potassium chloride. A method for producing an alkaline potassium chloride mixed salt seasoning characterized by air-drying the mixed salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1085784A JPH02267117A (en) | 1989-04-06 | 1989-04-06 | Production of salty seasoning blended with alkaline potassium chloride |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1085784A JPH02267117A (en) | 1989-04-06 | 1989-04-06 | Production of salty seasoning blended with alkaline potassium chloride |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02267117A JPH02267117A (en) | 1990-10-31 |
| JPH0581528B2 true JPH0581528B2 (en) | 1993-11-15 |
Family
ID=13868513
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1085784A Granted JPH02267117A (en) | 1989-04-06 | 1989-04-06 | Production of salty seasoning blended with alkaline potassium chloride |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02267117A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7208189B2 (en) * | 2004-04-06 | 2007-04-24 | Council Of Scientific And Industrial Research | Low sodium salt of botanic origin |
| JP2007290927A (en) * | 2006-04-26 | 2007-11-08 | Aoi Umi:Kk | Method for producing bittern, salt obtained in the production method, and salt having low sodium content obtained by using the salt |
| KR100732066B1 (en) * | 2006-07-25 | 2007-06-25 | (주)블루오션월드 | Efficient Extraction of High Purity Minerals from Deep Sea Water by Low Temperature Vacuum Crystallization |
| CN103449478A (en) * | 2013-08-26 | 2013-12-18 | 中盐制盐工程技术研究院 | Comprehensive utilization and production method of underground potassium chloride-rich brine |
| CN104172091B (en) * | 2014-07-03 | 2016-10-05 | 叶卫斌 | A kind of production technology of the edible salt containing water-soluble silicon |
-
1989
- 1989-04-06 JP JP1085784A patent/JPH02267117A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02267117A (en) | 1990-10-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4509568B2 (en) | Method for recovering low sodium salt from bitter juice | |
| CN102014672A (en) | Compositions with low sodium salt content, preparation methods therefor and use of same | |
| EP1735239B1 (en) | Process for producing a low sodium salt of botanic origin | |
| FI110474B (en) | Nutritional physiological salt product, its use and process for its preparation | |
| WO1993018668A1 (en) | A salt product and a method for the preparation thereof | |
| WO2000047064A1 (en) | Drinks with the use of seawater and process for producing the same | |
| US20050142219A1 (en) | Essentially sodium-free potassium salt derived from seaweed | |
| JPH0581528B2 (en) | ||
| CN102874847B (en) | Potassium-chloride product and preparation method thereof | |
| JP4045061B2 (en) | Mineral water beverage containing mineral components derived from deep water | |
| CN101433333B (en) | Salt taste additive agent, low-sodium salt taste agent and preparation thereof | |
| JP4045060B2 (en) | Deep water beverage containing mineral components derived from mineral spring water | |
| JP2531335B2 (en) | Tofu manufacturing method | |
| KR100858030B1 (en) | Kelp liquid salt manufacturing method | |
| JP3339548B2 (en) | Manufacturing method of plum vinegar powder | |
| JP2926373B2 (en) | Food salt manufacturing method | |
| JP7758902B1 (en) | Low sodium salt manufacturing method | |
| KR100631325B1 (en) | Magnesium Oxide-Containing Salt and Process | |
| IL163292A (en) | Process for recovery of low sodium salt from bittern | |
| JP2012016326A (en) | Method for producing rice protein composition improved in quality by temperature control and food product | |
| KR101794110B1 (en) | Process of synthesizing sodium replacement materials using sea water | |
| JPS6283314A (en) | Processing of potassium chloride | |
| JPH1142064A (en) | Common salt composition having high mineral content | |
| JP2005143327A (en) | Bittern grains | |
| JP2000201646A (en) | Edible salt with salty taste having rich taste and depth and regulation of salty taste of edible salt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term | ||
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091115 Year of fee payment: 16 |