JP3181824U - Seasoning in a container - Google Patents

Abstract

To provide a seasoning in a container having freshness and taste.
A plurality of spices are stored in a container for each of a pungent component and a flavor component, and a pulverizer for grinding the spices is attached to the container, and the mixture is pulverized and mixed while being stored. The spices can be taken out.
[Selection] Figure 1

Description

  The present invention relates to a seasoning in a container.

Conventionally, in noodles, it is preferred to spice spices as seasonings when eating. In general, for udon and soba noodles, chili, cinnamon chili and nanami chili are preferred.
These are prepared by mixing a single item or a plurality of chili peppers.

Japanese Patent No.4037591

In the conventional seasoning mentioned above, there existed the subject that there was no freshness and there was no interesting taste.
The present invention has been made in view of the above problems, and an object of the present invention is to provide a containerized seasoning that can enhance the taste of noodles and have a more satisfying meal.

In order to achieve the above object, the device according to claim 1 is configured such that a plurality of spices are stored in a container for each of the pungent component and the flavor component, and a grinder for grinding the spice is attached to the container. The mixed spices are pulverized while being housed and the mixed spices can be taken out.
In the device according to claim 1 configured as described above, a plurality of spices are accommodated in a container for each of the pungent component and the flavor component, and the pulverizer is attached to the container. By pulverizing the spices while containing the spices immediately before, it is possible to sprinkle the spicy and flavored mixed spices immediately after pulverization onto noodles and the like.

  As explained above, the present invention not only has a spicy taste but also a new flavor, and spices that are harmonious with the spicy taste and flavor are crushed and mixed just before the meal, and sprinkled. It is possible to provide a seasoning in a container that is exhibited and can be eaten with a fresh sensation, such as noodles.

It is a schematic sectional drawing of the seasoning with a container concerning one Example of this invention.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
FIG. 1 is a schematic sectional view showing a seasoning in a container according to an embodiment of the present invention. For ease of understanding, the drawing is omitted except for the main components.
In the figure, a container part 10 has a main body 11 made of glass and having a bottomed substantially cylindrical shape. An opening 12 is formed in the upper part of the main body 11, and a male screw is provided on the outer peripheral surface of the upper part. A portion 13 is formed. A mill 20 (pulverizer) is mounted above the container part 10.
The mill 20 includes a lower member 22 formed with a female screw portion 21 that can be screwed and fixed to the male screw portion 13 formed in the container portion 10 from above. The lower member 22 covers the opening 12. It is closed. The mill 20 not only closes the opening 12 of the main body 11 but also has a rotary mill mechanism inside.

  The mill mechanism includes a lower member 22 and a substantially cylindrical rotating member 23 attached from above the lower member 22. The rotating member 23 is rotatably attached to the lower member 22, and a lower mill 22 a attached to the upper portion of the lower member 22 and an upper mill 23 a formed inside the rotating member 23 face each other. When the rotating member 23 is rotated in the screwing direction of the female screw portion 21 in an inverted state, the contents in the container portion 10 gradually enter between the upper mill 23a and the lower mill 22a. Then, it is crushed between the two formed narrow.

  A discharge port 24 is formed on the upper surface of the rotating member 23 so that the crushed container can be taken out, and a lid 25 for closing the discharge port 24 can be attached.

  Normally, the discharge port 24 is closed by the lid 25, and the contents accommodated in the container part 10 are stored by being blocked from the outside. In use, the lid 25 is removed and the whole is turned upside down, and while holding the container portion 10 with one hand, the rotating member 23 is rotated in the screwing direction (tightening direction) with the other hand. Then, the contents accommodated in the container part 10 fall to the lower member 22 side, enter between the lower member 22 and the rotating member 23, and pulverize between the upper mill 23a and the lower mill 22a. Then, the finely crushed contents are taken out downward through the discharge port 24 and sprinkled on food or the like placed below.

  In this way, the container is composed of the container part 10 and the mill 20, and the mixed spices are pulverized by the mill 20 while containing the contents in the container part 10, and the mixed spices are externally supplied through the discharge port 24. Can be taken out. In addition, about the shape of the container part 10, and the mechanism and shape of the mill 20, it can change suitably.

On the other hand, in the case of a present Example, in the container part 10, the spice as a some pungent component and the spice as a some flavor component are accommodated.
Examples of spices include chili, black sesame, white sesame, pepper, yam, Chen bark, hemp seeds, poppy seeds, blue paste, salmon powder and the like. Some or all of these groups can be used, and other spices can be used.

  Here, chili, yam, pepper, and the like correspond to spices that are pungent components. On the other hand, as the flavor component, sesame seeds, cinnamon, blue paste (blueness), hemp seeds, poppy seeds, strawberry powder and the like are applicable. Of course, rather than having a clear distinction, these are mainly spicy ingredients but may also have a function as a flavor ingredient, or they may have a function as a spicy ingredient although it is mainly a flavor ingredient. . Sesame is also a wide variety, and in addition to black sesame and white sesame, which are common in Japan, a wide variety of sesame may be included. Moreover, even if it is called a chili pepper, it may be classified according to the degree of pungency, and in that case, it is called a plurality of spices including blending a plurality of chili peppers having different pungency levels. In addition to the general meaning of spices, the definition of spices may be broadly included and limited to strict definitions of spices as long as they are suitable for sprinkling as a seasoning. Absent.

  For yam as a pungent ingredient, there are subtle changes depending on the region of origin and farm. In this example, the evaluation was particularly high using the foot of the Niyodogawa.

Next, a blending example of this example having the above-described configuration will be described.
Formulation Example 1
Chili pepper 38%
Sesame 27%
Chen 13%
Blue paste 8%
Hemp fruit 5%
Blue shiso 5%
2% of yam
Poppy seed 2%
In this example, two kinds of spices, chili and yam, are included as a pungent component, and five kinds of spices are included as flavor components, such as sesame, cinnamon, green paste, hemp seeds and blue.

Formulation Example 2
Dry pepper 30.6%
Sweet pepper 20.4%
Black sesame 10.7%
White sesame 5.6%
Yamagata 10.7%
Chen 10.2%
Hemp fruit 5.6%
Black pepper 3.1%
Poppy seed 1.55%
Blue paste 1.55%
In this example, in addition to two kinds of spices, chili and yam, as a pungent component, black pepper was added as a spicy component. Also, with regard to chili peppers, dry chili peppers and sweet chili peppers are blended in a ratio of 6: 4 to achieve a richer pungent taste. In addition, as a flavor ingredient, it contains black sesame, white sesame, Chen, blue paste, hemp seeds and blue spices, and as a sesame seed, black sesame and white sesame Blended 2: 1.

Formulation Example 3
Dry pepper 30.6%
Sweet pepper 20.4%
Black sesame 10.7%
White sesame 5.6%
Yamagata 10.7%
Chen 10.2%
Hemp fruit 5.6%
Agate powder 3.1%
Poppy seed 1.55%
Blue paste 1.55%
In this example, two kinds of spices, chili (dry chili and sweet chili) and yam, are included as pungent components. Moreover, as a flavor component, in addition to black sesame seeds, white sesame seeds, Chen bark, blue paste, hemp seeds and blue spices, spice powder is included. It reduces the pungent taste of black pepper and adds the flavor of strawberry powder.

Formulation Example 4
Dry pepper 30.6%
Sweet pepper 20.4%
Black sesame 10.7%
White sesame 5.6%
Yam 9.2%
Chen 8.7%
Hemp fruit 5.6%
Black pepper 6.1%
Poppy seed 1.55%
Blue paste 1.55%
In this example, three kinds of spices, chili (dry chili and sweet chili), yam and black pepper, are included as pungent components. Moreover, as a flavor component, black sesame, white sesame, Chen bark, blue paste, hemp seed and blue and five kinds of spices are included. Compared with that of Formulation Example 2, the proportion of black pepper, which is a pungent component, is increased, and the proportion of yam as a pungent component and the skin as a flavor component is reduced. The pungent taste has changed from the pungent taste of yam to the pungent taste of black pepper.

  In the following example, three kinds of spices, chili (dry chili and sweet chili), yam and black pepper, are included as pungent components. Moreover, as a flavor component, black sesame, white sesame, Chen bark, blue paste, hemp seed and blue and five kinds of spices are included. Compared with the one of Formulation Example 2, the amount ratio of dry chili pepper and sweet chili pepper is different, and adjustment as a pungent taste is intended.

Formulation Example 5
Dry pepper 45.9%
Sweet pepper 5.1%
Black sesame 10.7%
White sesame 5.6%
Yamagata 10.7%
Chen 10.2%
Hemp fruit 5.6%
Black pepper 3.1%
Poppy seed 1.55%
Blue paste 1.55%
In this example, dry chili pepper and sweet chili pepper are blended so that the quantity ratio is 9: 1. The pungent taste is strong.

Formulation Example 6
Dry pepper 40.8%
Sweet pepper 10.2%
Black sesame 10.7%
White sesame 5.6%
Yamagata 10.7%
Chen 10.2%
Hemp fruit 5.6%
Black pepper 3.1%
Poppy seed 1.55%
Blue paste 1.55%
In this example, dry chili and sweet chili are blended so that the ratio by weight is 8: 2. Slightly reduced the pungent taste.

Formulation Example 7
Dry chili 35.7%
Sweet pepper 15.3%
Black sesame 10.7%
White sesame 5.6%
Yamagata 10.7%
Chen 10.2%
Hemp fruit 5.6%
Black pepper 3.1%
Poppy seed 1.55%
Blue paste 1.55%
In this example, dry chili and sweet chili are blended so that the ratio by weight is 7: 3. I further suppressed the pungent taste.
In addition, in all the compounding examples, the above-mentioned Niyodogawa mountain foot was used as the foot, and the evaluation was the best.

Needless to say, the present invention is not limited to the above embodiments. It goes without saying for those skilled in the art,
・ Applying mutually interchangeable members and configurations disclosed in the above embodiments by appropriately changing the combination thereof.− Although not disclosed in the above embodiments, it is a publicly known technique and the above embodiments. The members and configurations that can be mutually replaced with the members and configurations disclosed in the above are appropriately replaced, and the combination is changed and applied. It is an embodiment of the present invention that a person skilled in the art can appropriately replace the members and configurations that can be assumed as substitutes for the members and configurations disclosed in the above-described embodiments, and change the combination to apply. It is disclosed as.

DESCRIPTION OF SYMBOLS 10 ... Container part, 11 ... Main body, 12 ... Opening, 13 ... Male screw part, 20 ... Mill, 21 ... Female screw part, 22 ... Lower member, 22a ... Lower mill, 23 ... Rotating member, 23a ... Upper mill, 24 ... Discharge port, 25 ... lid.

Claims (9)

  For each of the pungent component and flavor component, a plurality of spices are accommodated in a container, and the container is equipped with a grinder that grinds the spices, and the spices mixed and pulverized while being accommodated are mixed. A seasoning in a container that can be taken out to the outside.   The spice is a part or all selected from the group consisting of chili, black sesame, white sesame, pepper, yam, Chen skin, hemp seed, poppy seed, green paste, and persimmon powder. A seasoning in a container according to claim 1.   A part or all of the spices are in a coarsely ground state when accommodated in the container, and the pulverizer can be further finely ground from the coarsely ground state. Or the seasoning in a container in any one of Claim 2.   The said spice contains at least 3 sorts as a pungent component, The seasoning with a container in any one of the said Claims 1-3 characterized by the above-mentioned.   The said spice contains at least 5 types as a flavor component, The seasoning with a container in any one of the said Claims 1-4 characterized by the above-mentioned.   6. The seasoning in a container according to any one of claims 1 to 5, wherein the spice includes chili peppers having a plurality of pungent levels.   The said spice contains pepper at least, The seasoning with a container in any one of the said Claims 1-6 characterized by the above-mentioned.   The said spice consists of the spice of three pungent components and five flavor components, The seasoning with a container in any one of the said Claims 1-7 characterized by the above-mentioned.   The spice is composed of chili, cucumber, and yam as three pungent components, and is composed of sesame, cinnamon, hemp seed, poppy seed, and green paste as five flavor components. 8. A containerized seasoning according to 8.

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