JP2015202073A - Solid seasoning food having short disintegration time - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a solid seasoning food retaining a shape of compression molding at the time of production and circulation, suppressed in the occurrence of carbon dioxide during preservation, alleviated in quality deterioration, and shortly disintegrating when using.SOLUTION: A solid seasoning food obtained by compression molding includes a seasoning powdery raw material obtained by adding 5-15 wt.% of a film-forming agent, and hardened oil as a binding agent to a seasoning powdery raw material, and a foam base material obtained by coating carbonate with hardened oil. A method for producing the solid seasoning food includes performing preparation steps 1) and 2) as follows in random order: 1) a step of preparing a foam material by coating carbonate with hardened oil; and 2) a step of preparing a seasoning powdery raw material by mixing a powdery raw material with hardened oil followed by adding 5-15 wt.% of hardened oil to the seasoning powdery raw material, a step of mixing the seasoning powdery raw material and the foam material obtained in the preparation step, and a step of compression molding a mixture obtained in the mixing step.

Description

  The present invention relates to a solid seasoning food having a short disintegration time. Specifically, the present invention relates to a solid seasoning food that retains a compression-molded shape at the time of production or distribution and that disintegrates in a short time when used, and a method for producing the same.

  In general, compression-molded solid seasoning foods are used in soups and stewed dishes, disintegrate relatively slowly in hot water during cooking, and completely dissolve after a long period of cooking such as stew. However, looking at consumer needs and market trends in recent years, menus that can be cooked in a relatively short period of time are increasingly appearing on the table, and solid seasoning foods also collapse in a relatively short time during the cooking process. Therefore, it is required to exert a seasoning function. As described above, as a technique for disrupting a solid seasoned food in a relatively short time, a technique for containing a carbonate such as sodium hydrogen carbonate and an acid agent such as an organic acid or an acidic amino acid as a raw material for the solid seasoned food is known. Yes. When such solid seasoned food is added to hot water during cooking, carbon dioxide is generated by neutralization reaction of carbonate and acid agent, and the stirring action of hot water by this carbon dioxide and the disintegration and fragmentation properties of solid seasoned food (Patent Documents 1 to 4). Further, a slow-acting baking powder obtained by coating sodium bicarbonate, which is a main component of baking powder, with a coating agent is known (Patent Document 5).

  However, the coexistence of carbonate and acid agent causes a neutralization reaction during storage and generates carbon dioxide, which leads to deterioration of the product during storage and expansion of the packaging container due to the generation of carbon dioxide, resulting in product value. There is a problem that is lost significantly.

  For such a problem, a method for avoiding direct contact between the carbonate and the acid agent has been proposed in order to chemically and physically stabilize the solid seasoning food in which the carbonate and the acid agent coexist. As such a method, for example, a method of coating the surface of a carbonate and an acid agent with a coating material (oil or fat, polyethylene glycol, methyl cellulose, etc.) has been reported (Patent Documents 2 to 5). In addition, in salt tablets obtained by pressure-molding a blended raw material in which a salt (sodium chloride) and a foaming agent composed of a solid organic acid and carbonate are mixed, the foaming agent expires when the tablet absorbs moisture in the air. As a result, it is known that water produced by the neutralization reaction between the solid organic acid and the carbonate is involved to promote the decomposition reaction. In order to suppress this decomposition reaction, it has been reported that the water content of the salt tablet is maintained at 0.05% by weight or less and further stored in a container having a water vapor barrier property (Patent Document 6).

JP-A-5-76307 JP-A-8-322502 Japanese Patent Laid-Open No. 2-207773 JP-A-57-39742 JP 2000-333591 A Japanese Patent Laid-Open No. 11-21122

However, even using the above-described conventional technology, there is still room for improvement because it is insufficient to suppress quality deterioration during storage of the solid seasoned food, expansion of the packaging material, and the like. Moreover, there existed a subject that the brittle intensity | strength of a solid seasoning food falls by mix | blending carbonate, and the chipping | breaking and cracking of goods generate | occur | produce at the time of manufacture or distribution | circulation.
Therefore, the object of the present invention is to maintain a compression-molded shape at the time of production and distribution, suppress the generation of carbon dioxide during storage, reduce quality deterioration, and disintegrate in a short time during use. To provide food.

  As a result of diligent study, the present inventors, as a method for solving the above-mentioned problems, use carbonic acid salts, organic acids and seasoning powder raw materials coated with oils and fats, respectively, to generate carbon dioxide and deteriorate quality during storage. The present inventors have found that a solid seasoning food that is suppressed and maintains the shape of a solid food well until use and that disintegrates in a short time when used can be provided, and the present invention has been completed. In addition, in this invention, the organic acid coated with fats and oils is an arbitrary component.

That is, the present invention is as follows.
[1] A seasoning powder raw material in which hardened oil is added as a coating agent and a binder in an amount of 5 to 15% by weight based on the seasoning powder raw material;
A solid seasoning food comprising a foaming base material obtained by coating carbonate with hardened oil, and formed by compression molding.
[2] The method according to [1], further comprising a foaming aid in which an organic acid selected from the group consisting of citric acid, tartaric acid, fumaric acid, succinic acid, gluconic acid, malic acid and salts thereof is coated with hydrogenated oil. Solid seasoning food.
[3] The solid seasoning food according to [1] or [2], wherein the content of the foamed substrate is 0.5 to 2% by weight.
[4] The solid seasoning food according to [2], wherein the content of the foaming aid is 0.5 to 2% by weight.
[5] The solid seasoning food according to any one of [1] to [4], wherein the carbonate is sodium hydrogen carbonate.
[6] The solid seasoning food according to any one of [1] to [5], wherein the hardened oil is a rapeseed hardened oil.
[7] The following preparation steps 1) and 2) are performed in any order:
1) A step of preparing a foam base material in which carbonate is coated with hydrogenated oil,
2) A step of preparing a seasoning powder raw material by mixing the seasoning powder raw material with a hardened oil and adding 5 to 15% by weight of the hardened oil to the seasoning powder raw material.
The manufacturing method of a solid seasoning food including the process of mixing the seasoning powder raw material obtained by the said preparatory process, and a foaming base material, and the process of compression-molding the mixture obtained at the said mixing process.
[8] In the preparation steps 1) and 2), the following preparation step 3):
3) A step of preparing a foaming aid in which an organic acid selected from the group consisting of citric acid, tartaric acid, fumaric acid, succinic acid, gluconic acid, malic acid and salts thereof is coated with hydrogenated oil,
To perform preparation steps 1) to 3) in any order,
The manufacturing method according to [7], wherein the seasoning powder raw material, the foam base material, and the foaming auxiliary agent obtained in the preparation step are mixed in the mixing step.
[9] The production method according to [7] or [8], wherein 0.5 to 2% by weight of a foamed base material is mixed.
[10] The production method according to [8], wherein 0.5 to 2% by weight of a foaming aid is mixed.
[11] The production method according to any one of [7] to [10], wherein the carbonate is sodium hydrogen carbonate.
[12] The production method according to any one of [7] to [11], wherein the hardened oil is a rapeseed hardened oil.

  ADVANTAGE OF THE INVENTION According to this invention, the solid seasoning food excellent in the disintegration at the time of cooking can be provided by containing the seasoning powder raw material which added hardened oil, the foaming base material, and the foaming auxiliary agent as needed. Furthermore, this invention can provide the solid seasoning food which has the brittle intensity | strength which can resist the impact of the carbonate at the time of distribution | distribution etc. by suppressing the reaction of the carbonate in storage.

In the present invention, the solid seasoning food refers to a compression-molded seasoning food made of a food material. The shape of the solid seasoning food of the present invention, cubic, rectangular, cylindrical and the like, the volume is 1～15Cm ³ is illustrated, from the ease of handling viewpoint, preferably 4～8Cm ³ . Specific examples include solid bouillon, solid consomme, instant solid soup, solid pan sauce, solid roux, etc., preferably solid bouillon, solid consomme, instant solid soup, solid pan sauce.

In the present invention, the fats and oils used for coating carbonates, organic acids and seasoning powder raw materials are hardened oils. The hardened oil is not particularly limited as long as it has a melting point of 50 ° C. or higher and is usually used as a food material. For example, rapeseed oil, soybean hardened oil, palm hardened oil and the like can be mentioned, and rapeseed oil is preferable.
The hardened oil is added to the seasoning powder raw material, the foamed base material, and the foaming aid, and the hardened oil added to these may be the same or different. Taste-preferably is rapeseed oil.

  The solid seasoning food of this invention is comprised from the seasoning powder raw material (A) which added hardened oil, the foaming base material (B), and the foaming adjuvant (C) as needed.

Hardened oil added seasoning powder raw material (A)
The seasoning powder raw material is in a powder form in which salt, seasoning, sweetener, acidulant, spice, colorant, thickener, etc. are appropriately blended according to the purpose of seasoning, and the ingredients and their blending amounts are particularly It is not limited.
Examples of seasonings include amino acid seasonings such as sodium glutamate and sodium aspartate; nucleic acid seasonings such as disodium 5′-inosinate, 5′-disodium guanylate, and 5′-ribonucleotide disodium; succinic acid Organic acid seasonings such as meat extract powder, seafood extract powder, vegetable extract powder, yeast extract powder, kelp extract powder, shiitake extract powder, bonito, protein hydrolyzate, etc .; powder soy sauce, powder miso And fermented seasonings such as fish soy sauce and salmon soy sauce.
Examples of the sweetener include high-intensity sweeteners such as sugar, glucose, fructose, sorbitol, stevioside, and aspartame.
Examples of acidulants include citric acid, malic acid, acetic acid, lactic acid, and tartaric acid.
Examples of spices include pepper, ginger, garlic, red pepper, curry powder, sesame and kimchi powder.
Examples of the colorant include caramel, paprika, gardenia and the like.
Examples of the thickener include gums such as xanthan gum, locust bean gum, tamarind seed gum, and starches such as starch and modified starch that impart viscosity when dissolved in water.

  The hardened oil-added seasoning powder raw material (A) is a seasoning powder raw material in which hardened oil is added as a coating agent and a binder in an amount of 5 to 15% by weight based on the total weight of the seasoning powder raw material.

  The content of the hardened oil in the hardened oil-added seasoning powder raw material (A) is 5 to 15% by weight, preferably 5 to 12% by weight, and more preferably 5 to 10% by weight. By adding and mixing the hardened oil within the above range to the seasoning powder raw material, the surface of the seasoning powder raw material is coated with the hardened oil. As a result, the contact between the moisture derived from the seasoning powder raw material and the carbonate is hindered, and the generation of carbon dioxide during storage is effectively suppressed (action as a coating agent). In addition, the hardened oil film also functions as a crosslinked product during compression molding, so that the brittleness of the solid seasoning food that is weakened by the addition of carbonate can be strengthened (action as a binder). Furthermore, the addition of the hardened oil within the above range inhibits the contact between the seasoning component during storage of the solid seasoned food and the oxygen in the air, thereby suppressing the oxidative deterioration of the seasoning component and improving the storage stability. Further, if the hardened oil is added within the above range, the flowability of the raw material is good in the production process and the filling property in the compression molding machine is stabilized, so that the variation in the product weight is reduced. Moreover, there is little adhesion to a manufacturing apparatus and stable production is maintained.

Foam substrate (B)
“Foamed substrate (B)” is a carbonate coated with hydrogenated oil. The carbonate contained in the foamed base material (B) plays a role of increasing the disintegration property of the solid seasoning food by generating carbon dioxide in water during cooking. Carbonates include alkali metal carbonates such as sodium and potassium, alkaline earth metal carbonates such as calcium and magnesium, alkaline metal hydrogen carbonates such as sodium and potassium, alkaline earth metals such as calcium and magnesium Examples of the hydrogen carbonate.
Specific examples include sodium carbonate, potassium carbonate, calcium carbonate, magnesium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate, calcium hydrogen carbonate, magnesium hydrogen carbonate, sodium carbonate or sodium hydrogen carbonate is preferred, and food additives More commonly used sodium bicarbonate (also referred to as sodium bicarbonate or bicarbonate) is more preferred.
The content of the hardened oil in the foamed base material (B) is 10 to 40% by weight, preferably 20 to 40% by weight, and more preferably 30 to 40% by weight. By the coating of the hardened oil within the above range, the contact between the carbonate and the moisture derived from the seasoning powder raw material is prevented, and the generation of carbon dioxide during storage is effectively suppressed.

Foaming aid (C)
The solid seasoning food of the present invention may contain a foaming aid (C). “Foaming aid (C)” is an organic acid coated with hydrogenated oil. The organic acid contained in the foaming aid promotes the generation of carbon dioxide from the carbonate during cooking and plays the role of enhancing the disintegration of the solid seasoning food. In the present invention, the organic acid is selected from the group consisting of citric acid, tartaric acid, fumaric acid, succinic acid, gluconic acid, malic acid and salts thereof. Examples of the salt of the organic acid include salts with alkali metals such as sodium and potassium, and salts with alkaline earth metals such as calcium.
From the viewpoint of taste, the organic acid is preferably citric acid, malic acid, tartaric acid or a salt thereof.
The content of the hardened oil in the foaming aid (C) is 10 to 40% by weight, preferably 20 to 40% by weight, and more preferably 30 to 40% by weight. By the coating with the hardened oil within the above range, the contact between the carbonate and the organic acid is prevented, and the generation of carbon dioxide during storage is effectively suppressed.

  The solid seasoning food according to the present invention is obtained by mixing and compression-molding a hardened oil-added seasoning powder raw material (A), a foam base (B) and, if necessary, a foaming aid (C).

  Content of the foaming base material (B) contained in the solid seasoning food of this invention is 0.5 to 2 weight%, Preferably it is 1 to 1.5 weight%. If it is in this range, the disintegration time at the time of cooking of the solid seasoning food is sufficiently shortened, and the original purpose can be achieved. When the above range is exceeded, the pH of the food is excessively shifted to the alkali side, which is not preferable in taste.

  As content of foaming adjuvant (C), it is 0.5 to 2 weight%, for example, Preferably it is 0.5 to 1 weight%. If it is in this range, the collapsing time at the time of cooking of a solid seasoning food will be shortened enough by acting in cooperation with carbonate.

  The content of the hardened oil-added seasoning powder raw material (A) in the solid seasoning food of the present invention is 96 to 99.5% by weight, and from the total weight (100% by weight) of the solid seasoning food, the foam base material (B) and It can be determined by subtracting the content of the foaming aid (C) optionally contained.

Manufacturing method of solid seasoning food The manufacturing method of the solid seasoning food (production method 1 of the present invention) includes the following steps.
The following preparation steps 1) and 2) are performed in any order:
1) a step of preparing a foam base material (B) in which carbonate is coated with hydrogenated oil;
2) A step of preparing the seasoning powder raw material (A) in which the seasoning powder raw material is mixed with the hardened oil and 5 to 15 wt% of the hardened oil is added to the seasoning powder raw material.
A step of mixing the hardened oil-added seasoning powder raw material (A) and the foamed base material (B) obtained in the preparation step, and a step of compression molding the mixture obtained in the mixing step.

The production method 2 of the present invention includes the following steps.
In the preparation steps 1) and 2), the following preparation step 3):
3) a step of preparing a foaming aid (C) in which an organic acid is coated with hydrogenated oil;
To perform preparation steps 1) to 3) in any order,
A step of mixing the hardened oil-added seasoning powder raw material (A), the foam base (B) and the foaming aid (C), and a step of compression molding the mixture obtained in the mixing step.

Preparation process 1)
A foaming base material (B) can be manufactured by a well-known method in this process. For example, using a high-speed stirring mixer or fluidized bed coating machine, spray and add a small amount of hardened oil dissolved at a temperature of 60 to 80 ° C. to the carbonate during high-speed stirring, and then cool and manufacture. Can do.

  The oil-coated carbonate used in the present invention preferably has no cracks or pinholes in the coating. The presence or absence of cracks or pinholes can be confirmed by the following method. Specifically, 100 ml of water at 25 ° C. is prepared, and a 1 wt% aqueous solution of carbonate (carbonate before hardened oil coating) contained in the foam base is prepared. For example, in the case of sodium bicarbonate, the pH of a 1 wt% aqueous solution is about 8.5. On the other hand, the foamed base material (B) is added to 100 ml of water at 25 ° C. and stirred, and the pH immediately after is measured. When the pH is measured over time and it is confirmed that the pH of the water into which the foamed base material (B) has been added does not approach the pH of a 1% by weight aqueous solution of carbonate, that is, does not shift from neutral to alkaline It is judged that the coating of the foam base material (B) has no cracks or pinholes and can be used to achieve the object of the present invention.

Preparation process 2)
Hardened oil-added seasoning powder raw material (A) is prepared by uniformly mixing raw materials (other raw materials) other than those added as a foaming base material and a foaming aid, and then uniformly adding hardened oil dissolved at a temperature of 60 to 80 ° C. The raw material is coated and cooled. The method for forming the oil film layer is not particularly limited as long as it can be uniformly coated. For example, using a high-speed stirring mixer, the hardened oil and seasoning powder raw material dissolved at a temperature of 60 to 80 ° C are used. It is obtained by stirring and mixing.
Alternatively, the seasoning powder raw material is classified into a raw material with a low water content and other raw materials, and the latter raw material and a hardened oil dissolved at a temperature of 60 to 80 ° C. are stirred and mixed, and the former raw material is In the mixing step described later, it can be mixed as it is.
In the step of preparing the hardened oil-added seasoning powder raw material (A), the coating with the hardened oil does not require strictness in the step of preparing the foamed base material (B). For example, in place of the coating of the seasoning powder material, a uniform mixture of the seasoning powder material and the hardened oil may be used. In this case, the seasoning powder raw material and the hardened oil dissolved at a temperature of 60 to 80 ° C. are uniformly mixed and cooled using known equipment and methods.

Preparation process 3)
The foaming aid (C) can be produced by a known method in this step. For example, by using a high-speed stirring mixer and fluidized bed coating machine, hardened oil dissolved at a temperature of 60 to 80 ° C. is sprayed and added to the organic acid under high-speed stirring little by little. be able to.

  The oil-coated organic acid used in the present invention preferably has no cracks or pinholes in the coating. The presence or absence of cracks or pinholes can be confirmed by the following method. Specifically, 100 ml of water at 25 ° C. is prepared, and a 1% by weight aqueous solution of an organic acid contained in the foaming aid used is prepared. In the case of citric acid, the pH of a 1 wt% aqueous solution is about 2.3. On the other hand, the foaming aid (C) is added to 100 ml of water at 25 ° C. and stirred, and the pH immediately after is measured. When the pH is measured over time and it is confirmed that the pH of the water in which the foaming aid (C) is added does not approach the pH of a 1% by weight aqueous solution of an organic acid, that is, it does not shift from neutral to acidic It is shown that cracks and pinholes are not generated in the coating of the foaming auxiliary agent (C), and it can be used for achieving the object of the present invention.

Mixing process Hardened oil-added seasoning powder raw material (A), foam base (B), and foaming aid (C) as necessary, using known methods such as horizontal powder mixers, container rotary mixers, universal mixers Etc. can be mixed. The mixing time and the mixing temperature are not particularly limited, but the mixing time is usually 300 to 600 seconds, and the mixing temperature is usually 10 to 40 ° C.

After mixing all the raw materials of a compression process , the solid seasoning foodstuff of this invention can be obtained by compression-molding the obtained mixture. The compression molding method is not particularly limited, and examples thereof include a compression molding method using a single-shot vertical molding machine, a continuous rotary molding machine, and the like. The compression method is not particularly limited, and a two-stage method in which the main pressure is applied after the preload may be used, or a main pressure one-stage method may be used. The wrinkles are not particularly limited, and a method of compressing with both the upper eyelid and the lower eyelid may be used, or a method of compressing with only one side of the upper eyelid or the lower eyelid may be used. The compression pressure is usually 10 MPa (102 kgf / cm ² ) to 30 MPa (306 kgf / cm ² ).

  The solid seasoning food of the present invention is a compression molded shape by measuring chipping, cracking and scraping when one solid seasoning food is worn for 2 minutes using a system stage Tokyo tablet friability meter. Can be evaluated. The occurrence rate of chipping, cracking and scraping is preferably 0 to 30% by weight.

  The solid seasoning food of the present invention, one solid seasoning food is put into 15 to 25 times the volume of water, the disintegration time when boiled in medium heat is usually 500 seconds or less, preferably 300 seconds or less is there. If the disintegration time exceeds 360 seconds, it tends to feel difficult to dissolve during cooking.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, the implementation scope of this invention is not limited at all by these examples.

Test example 1
(Production of solid seasoning foods of Examples 1 to 5 and Comparative Example 1)
A seasoning powder material having the composition shown in Table 1 below was mixed uniformly with a speed kneader NSK-150S manufactured by Okada Seiko Co., Ltd. at a rotation speed of 1500 rpm and a mixing time of 5 minutes. As the bicarbonate, sodium bicarbonate (NaHCO ₃ ) manufactured by Tokuyama Corporation was used. A uniform coating of 40% by weight of rapeseed oil with respect to 100% by weight of bicarbonate was used.

Next, using the tableting simulator S100 (single-shot vertical molding machine 1-stage pressurization) made by Ichihashi Seiki Co., Ltd., the uniformly mixed powdered seasoning powder material is filled at 9.0 g with a compression pressure of 12 MPa. Compression molding was carried out to 7.5 cm ³ .

(Evaluation of disintegration)
The solid seasoning foods obtained in Comparative Example 1 and Examples 1 to 5 were poured into 20 times the volume of water, and then heated in an IH cooker to measure the disintegration time. The measurement was performed by the method shown below. The results are shown in Table 2 (n = 4, numerical values show average values).
(1) 20 times the volume of water was put into a stainless steel pan where the solid seasoning food was completely submerged.
(2) Thereafter, a solid seasoning food obtained by compression-molding 9.0 g of seasoning raw material 19 mm long × 24 mm wide and about 16.5 mm high was put into a stainless steel pan.
(3) Next, the time until collapse of the stainless steel pan was measured with a medium heat of an IH cooker (Sanyo Electric Co., Ltd. IC-DI (W)).
(4) Measurement of the time until it was completely recognized as collapse by visual observation and observation of the collapse state accompanied by foaming due to carbon dioxide generation.

[Evaluation criteria for decay time]
◎: 300 seconds or less ○: 400 seconds to 300 seconds △: 500 seconds to 400 seconds ×: 500 seconds or more

[Evaluation criteria for collapsed state]
◎: Not concerned ○: Almost not concerned △: Slightly foamed ×: Foamed

(sensory evaluation)
The sensory evaluation of the solution which diluted the solid seasoning food obtained by the comparative example 1 and Examples 1-5 20 times was implemented. The results are shown in Table 2. The evaluation was performed by two specialist panels.
[Sensory evaluation criteria]
◎: Preferable ○: Slightly off-flavor △: Slightly off-flavor ×: Off-flavor

  As a result, as shown in Table 2, the disintegration time of the solid seasoned food was shortened by adding bicarbonate to the solid seasoned food. Moreover, foaming hardly occurred when the blending ratio of the bicarbonate was in the range of 0.5 wt% to 2.5 wt%, and the collapsed state was good. Furthermore, when the blending ratio of the bicarbonate is in the range of 0.5 wt% to 2 wt%, a result satisfying both the disintegration time and the sensation is obtained, and a more preferable result is obtained in the range of 1 wt% to 1.5 wt%. Was

Test example 2
(Production of solid seasoning foods of Examples 6 and 7 and Comparative Examples 2 and 3)
The seasoning ingredients having the composition shown in Table 2 below were mixed uniformly with a speed kneader NSK-150S manufactured by Okada Seiko Co., Ltd. at a rotation speed of 1500 rpm and a mixing time of 5 minutes. As the bicarbonate, sodium bicarbonate (NaHCO ₃ ) manufactured by Tokuyama Corporation was used. A uniform coating of 40% by weight of rapeseed oil with respect to 100% by weight of bicarbonate was used.

Next, using the tableting simulator S100 (single-shot type vertical molding machine 1-stage pressurization) made by Ichihashi Seiki Co., Ltd. Compression molding was carried out to 7.5 cm ³ .

(Evaluation of friability)
The brittle strength of the solid seasonings obtained in Comparative Examples 2 and 3 and Examples 6 and 7 was measured using a friability measuring machine. The measurement was performed by the method shown below. The results are shown in Table 4 (n = 4, the numerical values show average values).
(1) After measuring the weight of one solid seasoning food, it was filled in a friability meter (Table Stage friability meter made by System Stage Tokyo).
(2) It was abraded for 2 minutes at 25 rpm.
(3) Thereafter, the solid seasoning food was taken out from the measuring machine and the weight was measured.
(4) The ratio of the weight before measurement of the solid seasoning food to the weight after measurement was defined as the wear rate.

[Evaluation criteria for brittle strength]
The degree of cracking or chipping of the solid seasoning food during the manufacturing process or distribution was evaluated by “preference”. The evaluation was performed by two specialist panels.
◎: No crack or chipping, very preferable ○: No crack or chipping, preferable △: Some cracking or chipping, but no problem ×: Some cracking or chipping, not preferable

  As a result, as shown in Table 4, the brittle strength of the solid seasoning food improved as the blending ratio of the rapeseed hydrogenated oil increased.

(Evaluation of reaction suppression)
The solid seasoning foods obtained in Comparative Examples 2 and 3 and Examples 6 and 7 were packaged in an oxygen-blocking packaging material, and then stored in a storage kept at a constant 34 ° C. The measurement was performed by the method shown below. The results are shown in Table 5 (n = 4, numerical values show average values).
(1) The solid seasoning food was packaged in an oxygen-blocking and waterproof packaging material, and then submerged in a graduated cylinder filled with water, and the volume was measured.
(2) Next, it was stored in a storage kept at a constant 34 ° C. for a predetermined period.
(3) When the storage reached a predetermined period, it was taken out from the storage, submerged in a graduated cylinder filled with water, and the volume was measured.
(4) The amount of carbon dioxide generated by the neutralization reaction was measured from the difference between the volume before storage and the volume after storage.

  As shown in Table 5, when the hardened oil-free seasoning powder raw material was used, carbon dioxide was generated during storage. On the other hand, when the hardened oil-added seasoning powder raw material is used, the generation of carbon dioxide is suppressed, and particularly when the content of the rapeseed hardened oil in the seasoning powder raw material (A) is 8.8% by weight or more, Carbon generation was completely suppressed.

(Evaluation of quality deterioration of stored products)
After packaging the solid seasoned foods obtained in Comparative Examples 2 and 3 and Examples 6 and 7 in an oxygen-blocking packaging material, store them in a storage room maintained at 5 ° C or 34 ° C, and store samples after a predetermined period. Evaluated. In the evaluation method, the corresponding sample was dissolved in 20 times volume of 95 ° C. hot water, and the 5 ° C. storage product (control sample) was scored at a maximum of 5.0, and scored by the deduction method. The evaluation was performed by two specialist panels.

[Evaluation criteria for storage tests]
The appearance, taste, and flavor were comprehensively judged for quality deterioration of the stored samples.
5.0 to 4.5: equivalent to initial quality
4.5 to 3.0: Tolerable range
3.0 or less: Out of tolerance

  As a result, as shown in Table 6, as the blending ratio of rapeseed hydrogenated oil increased, the storage quality of the solid seasoned food improved.

  INDUSTRIAL APPLICABILITY The present invention can provide a solid seasoning food that is excellent in stability of shape and quality during production, distribution and storage, and excellent in disintegration during cooking. The solid seasoning food of the present invention is a product suitable for the needs of consumers, which combines shortening of cooking time and product stability.

Claims (12)

A seasoning powder raw material in which 5 to 15% by weight of a hardened oil as a coating agent and a binder is added to the seasoning powder raw material,
A solid seasoning food comprising a foaming base material obtained by coating carbonate with hardened oil, and formed by compression molding.   The solid seasoning of Claim 1 which further contains the foaming adjuvant which coat | covered the organic acid chosen from the group which consists of citric acid, tartaric acid, fumaric acid, succinic acid, gluconic acid, malic acid, and those salts with hardened oil. Food.   The solid seasoning food according to claim 1 or 2, wherein the content of the foamed substrate is 0.5 to 2% by weight.   The solid seasoning food according to claim 2, wherein the content of the foaming auxiliary is 0.5 to 2% by weight.   The solid seasoning food according to any one of claims 1 to 4, wherein the carbonate is sodium hydrogen carbonate.   The solid seasoning food according to any one of claims 1 to 5, wherein the hardened oil is a rapeseed hardened oil. The following preparation steps 1) and 2) are performed in any order:
1) A step of preparing a foam base material in which carbonate is coated with hydrogenated oil,
2) A step of preparing a seasoning powder raw material by mixing the seasoning powder raw material with a hardened oil and adding 5 to 15% by weight of the hardened oil to the seasoning powder raw material.
The manufacturing method of a solid seasoning food including the process of mixing the seasoning powder raw material obtained by the said preparatory process, and a foaming base material, and the process of compression-molding the mixture obtained at the said mixing process. In the preparation steps 1) and 2), the following preparation step 3):
3) A step of preparing a foaming aid in which an organic acid selected from the group consisting of citric acid, tartaric acid, fumaric acid, succinic acid, gluconic acid, malic acid and salts thereof is coated with hydrogenated oil,
To perform preparation steps 1) to 3) in any order,
The manufacturing method of Claim 7 which mixes the seasoning powder raw material, foam base material, and foaming auxiliary agent which were obtained at the said preparation process at the said mixing process.   The manufacturing method of Claim 7 or 8 which mixes 0.5 to 2weight% of a foaming base material.   The manufacturing method of Claim 8 which mixes 0.5 to 2weight% of foaming adjuvant.   The manufacturing method of any one of Claims 7-10 whose carbonate is sodium hydrogencarbonate.   The manufacturing method of any one of Claims 7-11 whose hardened oil is a rapeseed hardened oil.