JP5878190B2 - Powdered granular seasoning and method for producing the same - Google Patents

Description

  The present invention relates to a powdered mixed seasoning excellent in solubility and productivity and a method for producing the same, and more specifically, it is added to hot water or hot water in which ingredients used for cooking are boiled. In addition, it has excellent solubility and can be used for cooking curry, stew, coconut rice sauce, pasta sauce, etc. The present invention relates to a powdery mixed seasoning and a method for producing the same.

  Generally, seasoning such as solid roux used for cooking sauces such as curry, stew, hayashi rice sauce, pasta sauce, etc., heat and mix a solid fat or butter and starch such as wheat flour at 100 ° C. or higher at room temperature. After the flour roux is manufactured, spices, sugar, salt, other seasonings are added, and after mixing, the container is filled and cooled and solidified (see, for example, Patent Document 1).

Solid roux is a seasoning that is added to hot water or hot water in which ingredients used for cooking are boiled and used to cook sauces such as curry, stew, coconut rice sauce, and pasta sauce. The sauce after cooking is required to have a predetermined thickness, that is, viscosity.
For this reason, starch such as wheat flour is used to obtain viscosity after cooking.
It is known that starch such as wheat flour causes a so-called starch gelatinization phenomenon in which starch granules swell and increase in viscosity at about 60 ° C. or higher when heated in the presence of water. Thus, viscosity can be imparted.

  However, when solid roux is placed in hot water at about 90 ° C. or higher during cooking, gelatinization occurs on the starch present on the surface of the solid roux or in the vicinity of the surface, and a gelatinized starch film is formed. There is a problem that it becomes difficult to come into contact with the inside of the solid roux and the solubility is impaired, so that it takes time for dissolution or so-called lumps that do not dissolve to the end remain.

Therefore, solid roux that can be cut down along the concave grooves formed in the solid roux and reduced in size, and those that have been cut in advance into flakes or particles have been proposed.
The dissolution may be improved by downsizing or finely cutting, but when placed in hot water, the compacted solid roux, flaky or particulate roux is also gelatinized on the surface. As a result, the starch film adheres to each other and becomes a large lump again. As a result, the solubility is similarly lost, and it takes time to dissolve, or a dama that does not dissolve until the end remains. There was a problem.

Also, finely cut flakes and particulates are sticky due to the oils and fats present on the surface of the solid luu. There was also a problem that it was, and there was a limit to its fineness.
For this reason, it is difficult to automatically fill a packaging container by a machine, and there is a problem in productivity such as a large variation in filling amount.
Or, when the product is distributed or stored, even when exposed to high temperatures, the flakes and particulates may bind to each other and become a lump in the packaging container. was there.

  In addition, conventionally, a method (wet granulation method) in which a hydrolyzed food material containing fats and oils, flour, seasonings, and the like is granulated by an extrusion granulator and dried to form a granular material (see, for example, Patent Document 2) ), Or a method of mixing oil and fat having a specific rising melting point without adding water, flour, and seasonings, and extruding and granulating it into a granular material (dry granulation method) (see, for example, Patent Document 3) ing.

  Add a very small amount of fat and oil to the starch raw material, extrude and granulate without adding water, press and mold the raw materials other than starch without adding water, pulverize and sizing, and mix the resulting granules. Fat granular food and method for producing the same (see Patent Document 4), starch containing 0 to 6% by mass of fat and oil and 4 to 12% by mass of water, and press-molding it to a predetermined hardness Low fat or non-fat granular food to be sized and pulverized and its manufacturing method (refer to Patent Document 5), raw materials made from essential ingredients such as fats and starches, and heat-mixed and cooled and solidified into a roux, an alpha component as an essential ingredient Luo having excellent solubility in the form of flakes or granules by mixing modified starch such as hydroxypropylated phosphoric acid crosslinked starch, etc., and its production method (see Patent Document 6), starch raw material A low oil fat roux is prepared by heating and mixing raw materials containing fats and oils and seasonings and having an oil content of 10 to 25% by mass, which is made into powder, filled into a mold, and press-molded A method for producing a low-calorie low-oil solid roux (see Patent Document 7) has also been proposed.

  However, none of them solves the above-mentioned various problems, and there are problems such as a problem of losing the taste, and a problem that productivity is inferior and cost is increased.

  In addition, it has been proposed to use paste-like roux by using liquid or paste-like fats and oils at room temperature (see Patent Document 8), but in the case of paste-like roux, it is difficult to use any amount. There are problems such as it is difficult to store the remaining roux after use, and it is difficult to squeeze all the paste from the packaging container.

JP-A-11-332526 Japanese Patent Publication No.53-45380 JP-A-6-125717 JP 2000-125784 A JP 2000-125783 A JP 2006-81462 A JP 2006-345856 A Japanese Examined Patent Publication No. 63-3583

The first object of the present invention is to solve the conventional problems, and is excellent in solubility even when added to hot water or hot water in which ingredients used for cooking are boiled, and also to a packaging container. Stable and automatic filling, excellent storage function, and powder mixing that enables to provide curry, stew, coconut rice sauce, pasta sauce, etc. It is to provide seasonings.
The second object of the present invention is to provide a production method capable of easily producing the powdery mixed seasoning of the present invention.

As a result of earnest research, the inventor of the present invention prepared solid roux under predetermined conditions, and then pulverized the solid roux while mixing it with predetermined mixing and pulverizing powder made of food raw materials. This is a powdered mixed seasoning in which the powder for mixing / grinding is attached to the surface of the solid roux powder or dispersed in the vicinity of the surface. Powder with excellent solubility and productivity in water, stable automatic filling into packaging containers, excellent storage stability, and excellent food quality and texture after cooking It discovered that a granular mixed seasoning could be obtained, and came to make this invention.

The invention according to claim 1 for solving the above-mentioned problem is a solid roux granule containing, as an essential component , a solid oil and fat at normal temperature and starch that is pregelatinized by hydration heating ,
Under Symbol 1) and 2) a particulate mixed seasoning comprising a mixing and grinding a powder consisting of food ingredients satisfying,
The content of the powder for mixing and grinding in the powdery mixed seasoning is 10 to 55% by mass,
The ratio of the portion passing through the sieve having an opening of 5 mm in the powdery mixed seasoning is 70% by mass or more, and the powder for mixing / grinding adheres to the surface of the solid roux granular material or in the vicinity of the surface It is a granular mixed seasoning characterized by existing in a dispersed state.
1) The content of starch that is gelatinized by heating with heating contained in the powder for mixing and grinding is 30% by mass or less with respect to the powder for mixing and grinding, and the powdered mixed seasoning On the other hand, it is 20 mass% or less.
2) The content of the oil contained in the mixing and grinding in powder, is 20 mass% or less with respect to the mixed and pulverized for powder, and, 7 wt% relative to the powder particulate mixture seasoning It is as follows.

  The invention according to claim 2 is characterized in that, in the powdered mixed seasoning according to claim 1, the total content of fats and oils solid at normal temperature in the powdered mixed seasoning is 12 to 25% by mass. .

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  A third aspect of the present invention is the powdery mixed seasoning according to the first or second aspect, wherein 70% by mass or more of the powder for mixing and grinding passes a sieve having an opening of 0.35 mm. It is characterized by being.

  The invention according to claim 4 is the powdery mixed seasoning according to any one of claims 1 to 3, wherein the powder for mixing and pulverization substantially contains starch that is pregelatinized by hydrothermal heating. It is not included.

  The invention according to claim 5 is the powdery mixed seasoning according to any one of claims 1 to 4, wherein the powder for mixing and pulverization does not substantially contain fats and oils. To do.

  The invention according to claim 6 is the powdery mixed seasoning according to any one of claims 1 to 5, wherein the mixing / grinding powder made of the food material is a dried and ground processed product of animals and plants, It is characterized in that it is at least one selected from dry powdered products of various liquid raw materials, seasoning powders, other powder flavors, powder thickening polysaccharides, and powder pigments.

Invention of Claim 7 is a manufacturing method of the granular mixed seasoning of any one of Claims 1-6, Comprising: The following process (1)-(4) is included, It is characterized by the above-mentioned. It is the manufacturing method of the granular granular mixed seasoning to make.
(1) Prepare solid oil and fat at normal temperature and starch that is pregelatinized by heating with water as essential components.
(2) When the oil and fat and the starch that is pregelatinized by hydration heating are heated and / or mixed at a temperature equal to or higher than the melting temperature of the fat and oil, and then mixed with a seasoning as necessary, solidified by cooling and solidified. Prepare roux.
(3) The powder for mixing and pulverization containing powder that is preliminarily pulverized as necessary after solidification of the cooled and solidified roux and is not pre-gelatinized by water heating is described in any one of claims 1 to 6. The powdered mixed seasoning is prepared by pulverizing while mixing using a grinder so that the content of the powder for mixing and grinding in the powdered mixed seasoning is 10 to 55% by mass.
(4) The prepared powdered mixed seasoning is filled into a container using a filling machine and hermetically packaged.

The invention according to claim 1 of the present invention is a solid roux granule comprising, as an essential component , a solid oil and fat at normal temperature and starch that is pregelatinized by heating with water .
Before SL 1) and 2) a particulate mixed seasoning comprising a mixing and grinding a powder consisting of food ingredients satisfying,
The content of the powder for mixing and grinding in the powdery mixed seasoning is 10 to 55% by mass,
The ratio of the portion passing through the sieve having an opening of 5 mm in the powdery mixed seasoning is 70% by mass or more, and the powder for mixing / grinding adheres to the surface of the solid roux granular material or in the vicinity of the surface It is a mixed powder seasoning characterized by being dispersed in
The mixed and pulverized for powder, wherein the surface of the solid roux granular material, because there are dispersed in the vicinity of the surface do not wear with, binding between adhesion and solid roux granular product to grinder particulate matter As compared with the case where the powder for mixing and grinding is not present, it is possible to obtain a remarkable effect that it is possible to make the powder more uniform and small.
In addition, since the powder for mixing and pulverizing contains starch that is pregelatinized by heating with a predetermined ratio or less, even if the granular mixed seasoning of the present invention is put into hot water during cooking, the powder of solid roux It is possible to prevent the occurrence of lumps due to the binding between grains and the formation of α on the surface of the bound lump, and the particle size of the granular mixed seasoning of the present invention is a predetermined size or less. Therefore, heat and moisture easily spread quickly and uniformly to the individual grains of the solid roux, and there is a remarkable effect that the solubility in hot water is synergistically improved.

In addition, solid roux is inherently sticky due to the presence of oils and fats, but in the present invention, the powder for mixing / pulverization is attached to the surface of the solid roux powder or dispersed in the vicinity of the surface. In addition, since the powder for mixing / pulverization contains oils and fats at a predetermined ratio or less, the binding between the powder particles of solid roux is suppressed, and the slipperiness on the machine is further improved. It is easy to fill automatically and has a remarkable effect of improving productivity.

Further, when the distribution and storage of goods, even when exposed to high temperatures, for mixing and grinding powder can be prevented from adhesion between the solid roux granular product, in the packaging container, to become a mass It has a remarkable effect of preventing.

  Furthermore, since it dissolves in a short time, the temperature of hot water is unlikely to decrease during dissolution, and all starch raw materials are exposed to hot water of higher temperature. Therefore, there is a remarkable effect that it is not always necessary to heat the starch raw material again after dissolution and to gelatinize the starch raw material.

Furthermore, since the powder for mixing and pulverization is pulverized while mixing and the powdered mixed seasoning is adjusted, all the raw materials including the powder used for the powder for mixing and pulverization of the present invention are entirely made of oil and fat. Compared to conventional solid roux that needs to be hardened, it is only necessary to harden the raw materials including the powder excluding the powder for mixing and grinding with fats and oils, so it is possible to reduce the amount of fats and oils used. If the effect is reduced, it is possible to make a cooked product that is lower in calories and healthy.
By setting the ratio of the powder for mixing / grinding in the powdered mixed seasoning within a predetermined range, the powder for mixing / grinding adheres to the surface of the solid roux powder or is dispersed in the vicinity of the surface. It is easy to exist, and it is easy to adjust the granular mixed seasoning to the target particle size, the granular mixed seasoning is also likely to be uniform, and further remarkable effects such as improved solubility, productivity, and other effects are achieved. Play.

The invention according to claim 2 is characterized in that, in the powdered mixed seasoning according to claim 1, the total content of fats and oils solid at normal temperature in the powdered mixed seasoning is 12 to 25% by mass. Is,
By setting the oil and fat content in the granular mixed seasoning within a predetermined range, it is easy to adjust the solid roux, it is easy to adjust the granular mixed seasoning to the target particle size, and further, the solid roux is bonded to each other. It is possible to further prevent the occurrence of lumps due to the gelatinization of the surface of the attached and bound lump, improve the solubility and other effects, and have a moderately rich, low-calorie and healthy cooked product There is a further remarkable effect of being able to.

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A third aspect of the present invention is the powdery mixed seasoning according to the first or second aspect, wherein 70% by mass or more of the powder for mixing and grinding passes a sieve having an opening of 0.35 mm. It is characterized by being,
By making the powder for mixing and grinding finer, the number of particles of the powder increases and the surface area also increases. Therefore, the powder is more widely dispersed on the surface and surroundings of the ground solid roux . More remarkable effects of preventing binding, making it easy to adjust the granular mixed seasoning to the desired particle size, making the mixed granular seasoning uniform, and improving solubility, productivity, and other effects. Play.

The invention according to claim 4 is the powdery mixed seasoning according to any one of claims 1 to 3, wherein the powder for mixing and pulverization substantially contains starch that is pregelatinized by hydrothermal heating. It is characterized by not including,
Since the powder for mixing / grinding does not substantially contain starch raw material that becomes alpha by hydrothermal heating, the powder for mixing / grinding becomes alpha and binds even when placed in hot water during cooking. Therefore, it is possible to further prevent the binding of the solid roux powder , further prevent the occurrence of lumps due to the binding, and further improve the solubility.

The invention according to claim 5 is the powdery mixed seasoning according to any one of claims 1 to 4, wherein the powder for mixing and pulverization does not substantially contain fats and oils. Is what
The powder for mixing and pulverization is substantially free of fats and oils, thereby further reducing the adhesiveness of the powdered mixed seasoning, further improving the slipperiness on the machine, etc. There is a further remarkable effect of preventing the formation of lumps when stored.

The invention according to claim 6 is the powdery mixed seasoning according to any one of claims 1 to 5,
The powder for mixing and pulverization comprising the food material is selected from dried pulverized processed products of animals and plants, dried powdered products of various liquid materials, seasoning powder, other powder flavors, powder thickening polysaccharides, and powder pigments. Characterized in that it is at least one,
Since the powder for mixing / pulverizing made of the food raw material is at least one selected from the food raw materials, there are many commercially available products, which are easily available, and the effects as the powder for mixing / grinding are reliably mentioned. There is a further remarkable effect of being able to.

Invention of Claim 7 is a manufacturing method of the granular mixed seasoning of any one of Claims 1-6, Comprising: Said process (1)-(4) is included, It is characterized by the above-mentioned. It is a manufacturing method of a powdered granular mixed seasoning,
The remarkable effect that the granular mixed seasoning of this invention can be manufactured easily is produced.

FIG. 1 is an explanatory cross-sectional view for schematically explaining a cross section of an example of particles of the granular mixed seasoning of the present invention. FIG. 2 is an explanatory view for explaining an example of the production process of the granular mixed seasoning of the present invention.

Hereinafter, the present invention will be described with reference to the drawings.
FIG. 1 is a cross-sectional explanatory view schematically illustrating a cross section of an example of particles of the powdery mixed seasoning of the present invention. 1 is a particle of the powdered mixed seasoning of the present invention, 2 is a solid roux powder 3 is the surface of the solid roux granular material , 4-1 is a powder for mixing and grinding existing on the surface 3 of the solid roux granular material 2, 4-2 is the solid roux granular material 2 The powders for mixing / pulverizing are shown in the vicinity of the surface 3 in a dispersed state.
Mixing and milling powders of the present invention, and is attached to the surface of the solid roux granular material, mixing and milling the powder is fixed in contact with the surface of the solid roux granular product It refers state, state of being integrated with a portion of the mixing and grinding powders to the surface of the solid roux granular product is out, and the state has entered the vicinity of the surface of the solid roux granular material and combinations thereof .
Furthermore, the powder for mixing / pulverization in the present invention is dispersed in the vicinity of the surface of the solid roux powder particles means that the powder for mixing / pulverization is attached to the surface of the solid roux powder particles . It means that it adheres to the surface of the powder for mixing / pulverization, or peels off after it adheres to or comes into contact with the surface of the solid roux granule, and is in a state where it comes into contact with the particles of other powder mixed seasonings.

The powder-mixed seasoning of the present invention can be additionally filled with powder and granule to which no powder for mixing / pulverization adheres as necessary before sealing various packaging containers. It can be used as a mixed powder and seasoning. If the ratio of the powder for mixing / pulverizing dispersed near the surface of the solid roux powder or the solid roux powder not adhering to the powder for mixing / pulverization is low, the quality will be improved in cooking using smaller amounts. Therefore, it is possible that 50% by mass or more of the seasoning is such that the mixing / grinding powder adheres to the surface of the solid roux powder. Further, it is more preferable that 80% by mass or more of the powder for mixing / pulverization adheres to the surface of the solid roux powder , and most preferably 90% by mass or more.

In the present invention, the mixing / grinding powders 4-1 and 4-2 are attached to the surface 3 of the solid roux granular material 2 or dispersed in the vicinity of the surface. 1 and 4-2 contain starch that is pre-gelatinized by heating with water only at a predetermined ratio or less, so even if the powdered mixed seasoning 1 of the present invention is put in hot water during cooking, the powder particles 2 of solid roux , And the occurrence of lumps due to the α of the surface of the bound lump can be prevented, and the particle size of the powdered mixed seasoning of the present invention is below a predetermined size, Heat and moisture are easy to spread quickly and evenly to the individual particles 2 of solid roux, and the solubility in hot water is improved synergistically,
Moreover, since the powders 4-1 and 4-2 for mixing and pulverizing contain oils and fats only at a predetermined ratio or less, the binding between the powder particles of solid roux is suppressed, and the slipping property on the machine is improved. Therefore, it is easy to automatically fill the packaging container, and productivity can be improved.

The fats and oils solid at normal temperature in the present invention are fats and oils that are not deformed by their own weight at 20 ° C., and deformation when a load is applied is allowed. Does not contain liquid oil or fluid semi-solid oil at room temperature.
In the present invention, the normal temperature is a normal temperature defined by JIS Z 8703, that is, 20 ° C. ± 15 ° C. unless otherwise specified.

Although not particularly limited, considering the risk of exposure to high temperatures during distribution and storage, the solid fat used at the normal temperature used in the present invention has a rising melting point of 30 to 60 ° C. and 35 ° C. SFC (solid fat content ) Is preferably 10 to 45% by mass of fats and oils.
When the rising melting point is less than 30 ° C. or the SFC (solid fat content) at 35 ° C. is less than 10% by mass, it is difficult to maintain a solid state that does not flow at room temperature. It is difficult to exhibit the effects of the present invention without maintaining the physical properties.

When the rising melting point is over 60 ° C or the SFC (solid fat content) at 35 ° C is over 45% by mass, the physical properties of the cooked product due to the crystallization of the fat and oil when the temperature of the cooked product decreases during eating. May change, and the texture may be damaged.
If the rising melting point is 30 to 60 ° C. and the SFC (solid fat content) is 35 to 45% by mass, the oil and fat can easily maintain the physical properties even in the distribution and storage conditions of the product. It can be maintained, and even if the temperature of the cooked product decreases during eating, there is no risk of impairing the texture.

Specifically, the oils and fats used in the present invention are, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil , Ilippe fat, shea fat, monkey fat, cacao butter, palm oil, palm kernel oil and other vegetable oils and fats, beef tallow, pork fat, fish oil, whale oil and other animal fats, and these fats and oils alone or in combination Examples thereof include oils or processed oils and fats that have been cured, fractionated, or transesterified.
Although the fats and oils content in the granular mixed seasoning of this invention is not specifically limited, It is preferable in it being 12-25 mass%, and more preferable in it being 15-22%.

  If the content of fats and oils solid at room temperature in the powdery mixed seasoning is 12 to 25% by mass in the powdered mixed seasoning, it is easy to adjust the solid roux, and the powdered mixed seasoning It is easy to adjust the particle size, and further, it is possible to further prevent the occurrence of lumps due to the binding of solid roux and the formation of α on the surface of the bound lump, and the solubility and other effects are further improved. Moreover, it can be made into a cooked food that is moderately rich, lower in calories and healthy.

  If the fats and oils are less than 12% by mass, the richness as a seasoning is slightly insufficient, it is difficult to solidify the solid roux, and the solubility is difficult to improve. It is difficult to exert the anti-binding effect, and it may be difficult to adjust the target particle size.

The starch that is pregelatinized by water heating used in the present invention is a starch material that is a starch that has the property of being pregelatinized by adding water and heating, specifically, heating in a cooking scene. Therefore, in hydration, it refers to starch that develops viscosity when contacted at any temperature of 50 to 100 ° C.
The starch used in the present invention to be gelatinized by heating with heating is not particularly limited, and for example, those produced using wheat, corn, potato, rice or the like as a raw material can be used.
It is also possible to use a starch raw material that has been heated and dried in advance to reduce moisture.
For dextrins and processed starches, those that no longer develop starch-specific alpha conversion due to processing do not fall under the starch raw material of the present invention. It can also be used as a powder which is made from a dried and pulverized processed product of animals and plants, a dried powdered product of various liquid raw materials, a seasoning powder, and the like and which does not become alpha by hydrothermal heating.

In the present invention, heating by heating and mixing is not particularly limited, but the melting point of oil or fat to 140 ° C. can be preferably used. If mixing is the purpose, the temperature may be higher than the melting point of the fats and oils, and if the purpose is to evaporate moisture of the starch raw material or to give a roasting feeling, heating at 100 to 140 ° C. is preferable.
Moreover, when adding a spice as a raw material, the conditions which make it the state which does not produce enzyme activities, such as lipase contained in a spice (deactivate), give the process heated at 90 degreeC for 10 minutes or more, for example The method is applicable.

As the heating and mixing method in the present invention, various known methods such as indirect heating using a heat source such as steam in a container having a stirring device can be applied.
As for cooling and solidification in the present invention, various known methods such as cooling and solidifying solid roux filled in a container or the like in a refrigerator or spreading and cooling solid roux on a coolable belt or rotating drum It is possible to apply.

In the present invention, solid roux is a soup or sauce that is produced by adding, dispersing, and dissolving at the stage of cooking or finishing to a soup or sauce that is appropriately cooked with hot water or ingredients. It is a seasoning in a solid state when stored at room temperature, which contains at least a solid fat and oil at normal temperature and starch that is pregelatinized by heating with water.
Although it does not specifically limit, In addition to seasoning raw materials, such as a spice, beef extract, vegetable extract, sugar, salt, and an amino acid, various food raw materials, such as a fragrance | flavor, a thickening polysaccharide, and a pigment | dye, may be included as needed.
In addition, the powder particle | grains by which solid roux was grind | pulverized, ie, a solid roux powder granule, are the granular or powdery pulverized material which arises by the grinding | pulverization of solid roux.

The mixing / grinding powder made of the food material used in the present invention has a starch content that is gelatinized by hydrothermal heating contained in the mixing / grinding powder with respect to the mixing / pulverization powder. % Or less, preferably 20% by mass or less, more preferably 10% by mass or less, and the starch contained in the powder for mixing / pulverization is 20% by mass or less with respect to the granular mixed seasoning. The powder for mixing / pulverizing, preferably 10% by mass or less and made of the food material used in the present invention, has a content of the oil / fat contained in the powder for mixing / grinding as described above. 20% by weight or less, preferably 10% by weight or less based on the body, and the fats and oils contained in the powder for mixing and grinding are 7% by weight or less, preferably based on the powdered mixed seasoning. Is 3% by mass or less.
Any of them is not particularly limited as long as it has a predetermined content or less.

Since the powder for mixing / pulverization contains starch that is pregelatinized by hydrothermal heating only at a predetermined ratio or less, even when put in hot water during cooking, the binding of solid roux particles and the bound lump Prevents the occurrence of lumps due to surface alpha.
It is even more preferable that the powder for mixing / grinding does not substantially contain starch that is pregelatinized, which tends to become lumpy when dissolved in hot water, but the ratio in the powder for mixing / grinding and in the granular mixed seasoning is If it is below a predetermined ratio, the influence can be suppressed low.

In addition, since the powder for mixing / pulverization contains less than a predetermined ratio of fats and oils, the adhesion between solid roux powder particles is suppressed, and furthermore, the slipperiness on the machine is improved, so the packaging container automatically Easy to fill, improving productivity.
It is even more preferable that the powder for mixing / grinding does not substantially contain fats and oils that tend to vary in hardness and adhesive strength depending on temperature, but the ratio in the powder for mixing / grinding and in the powdered mixed seasoning is If it is below a predetermined ratio, the influence can be suppressed low.

Since it is important that the powder for mixing and grinding be present on the surface of the solid roux powder or dispersed in the vicinity of the surface, the size of the powder in the final mixed powder seasoning It is preferable to use a powdery or granular raw material having a small average particle diameter as compared with the size of the solid roux powder .
Specific examples include spherical particles, facets, and non-standard solid particles or powders having a particle diameter of more than 0 and 2 mm or less, but 70% by mass or more of the powder for mixing and grinding. However, it is more preferable that the fine powder pass through a sieve having an opening of 0.35 mm.
By making the powder for mixing and grinding finer, the number of powder particles increases and the surface area also increases, so the surface and surroundings of the ground solid roux are more densely and widely dispersed. Prevents the binding of solid roux particles, makes it easy to adjust the granular mixed seasoning to the desired particle size, makes the mixed granular seasoning uniform, and improves solubility, productivity, and other effects To do.

If the powder for mixing and grinding used in the present invention is powdery or granular, various raw materials can be used.
For example, spices such as pepper, pepper, basil, vegetable powder such as cabbage, spinach, carrot, radish, potato, sweet potato, fruit powder such as apple, avocado, livestock powder such as beef, pork, chicken, tuna, bonito, Dry and ground processed products of animals and plants such as sardines, octopus, shellfish and other seafood powder, beef extract powder and pork extract powder, vegetable extract powder, milk powder, soy sauce powder, sauce powder, vinegar powder, powdered miso, powdered oil and fat, etc. Examples include at least one selected from dry powdered products of various liquid raw materials, seasoning powders such as salt, sugar, and amino acids, other powder flavors, powder thickening polysaccharides, and powder pigments. That is, it may be a single unit or a plurality of combinations. Furthermore, the various powdery or granular raw materials used for the powder for mixing / pulverization can be further pulverized, either as a single substance or after a plurality of combinations, as required.

In addition, it is desirable that the mixing / grinding powder used in the present invention is in a state where it does not produce enzyme activity such as amylase activity and lipase activity (inactivated).
If the lipase activity of the powder for mixing / pulverization is inactivated, the effect of preventing quality deterioration such as generation of off-flavor such as decomposition of raw material fats and oils during storage can be obtained.
Or if the amylase activity of the powder for mixing and grinding | pulverization is deactivated, the effect of decomposing | disassembling the starch gelatinized at the time of cooking and preventing a viscosity falling can be acquired.

In the present invention, the method of pulverizing while mixing the solid roux and the powder for mixing and pulverizing is not particularly limited, but the proportion of the portion of the powdered mixed seasoning that passes through a sieve with an opening of 5 mm is It is important to grind so that it may become 70 mass% or more in a granular mixed seasoning. Furthermore, in order to significantly reduce the possibility that the powdery mixed seasoning will remain undissolved, it is preferable not to use a portion that does not pass the opening of 5 mm.
Since the particle size of the powdered mixed seasoning is below the predetermined size as described above, heat and moisture easily spread quickly and uniformly to the individual grains of solid roux, and the solubility in hot water is synergistic. Improve.

  If the proportion of the portion that passes through the sieve with a mesh opening of 5 mm is less than 70% by mass in the powdered mixed seasoning, the particle size will not be small and the solubility in hot water during cooking will be poor, or filling It may adversely affect productivity, for example, the amount varies.

  Specifically, a large lump produced in the pulverized product may be removed to obtain a powdered mixed seasoning of the desired particle size, or a large particle lump mixed seasoning may be obtained by repeatedly crushing the large lump. You may get

  After preliminarily cutting the solid roux into a predetermined size, the powder for mixing / grinding may be added, premixed as necessary, and then ground, or the powder for mixing / grinding may be performed multiple times. A method of pulverizing while separately adding may be used.

Various known methods such as cutting, cutting, and cutting can be used for pulverization, and the processes can be freely combined such as a batch type or a continuous type.
As for the particle size of the granular mixed seasoning in which 70% by mass or more obtained by grinding while mixing passes a sieve having an opening of 5 mm, basically finer particles are more soluble in hot water. Therefore, if the ratio of the portion that passes through the sieve having an opening of 2 mm is 50% by mass or more in the whole powdered mixed seasoning, it is preferable because the solubility in hot water becomes higher, and 70% by mass. The above is more preferable because the filling volume becomes small and the dissolution time becomes uniform, and is most preferably 100% by mass.
Although the solubility is improved by making it finer, it may be difficult to achieve the effect if the amount of powder for mixing / grinding that is too fine and adheres to or disperses on the surface and surroundings of the pulverized product is insufficient. Therefore, it is desirable to adjust the conditions as appropriate.

The mass ratio of the powder for mixing and grinding in the powdery mixed seasoning is not particularly limited, but is preferably in the range of 10 to 55% by mass, and in the range of 23 to 42% by mass, the surface of the pulverized product The powder for mixing and pulverization is likely to be attached or dispersed in the surroundings, and it is easy to adjust the granular mixed seasoning to the desired particle size, the granular mixed seasoning is also likely to be uniform, Productivity and other effects are improved, which is more preferable.
If the amount is more than 55% by mass, the solid roux in the powdery mixed seasoning is less likely to be present uniformly. The amount of the body is insufficient, and the effect is difficult to demonstrate.

The product temperature before mixing and pulverizing the solid roux when pulverizing while mixing is not particularly limited, but is preferably −20 to 25 ° C., and the product temperature before mixing and pulverizing the powder for mixing and pulverizing is It is preferable that it is 5-35 degreeC. Moreover, it is preferable that the product temperature of the granular mixed seasoning immediately after grind | pulverizing mixing is 5-30 degreeC.
If the product temperature of the solid roux is too low, the oil becomes hard and difficult to pulverize, condensation tends to occur after the treatment, or the stickiness of the solid roux granules decreases, making it difficult for the powder for mixing and pulverization to adhere. If it is too high , the stickiness of the solid roux powder will increase, making it easier to adhere to the pulverizer, and the solid roux powder will tend to bind together during pulverization. body may not be sufficiently adhered to the surface, or mixing and grinding powder, not be present on the surface enters the interior surface of the solid roux granular material became soft and melts, solid roux granular product between There are problems such as being unable to prevent the binding of.
Since the product temperature of the powder for mixing / pulverization affects the product temperature of the solid roux, it may cause the same problem indirectly, and is preferably used at an appropriate temperature.
By appropriately adjusting the temperatures of the solid roux and the powder for mixing and grinding, the product temperature of the powdery mixed seasoning immediately after grinding while mixing can be made appropriate.
The influence of frictional heat in pulverization should be taken into consideration.
In addition, there is a method of making a product while preventing dew condensation while keeping the product temperature as low as possible, but in this case, there is a problem that the load of the temperature control equipment becomes large.

  In the present invention, “substantially free of starch” means that starch is abundant and does not contain starch raw materials mainly intended to exhibit gelatinization properties. For example, in the production process of seasonings, etc. In addition, it does not exclude all of the small amounts of starch raw materials added for purposes other than gelatinization and starch-derived raw materials such as dextrin that do not substantially exhibit the effect of gelatinization.

  In the present invention, being substantially free of fats and oils means not containing fats and oils whose main purpose is to demonstrate the properties of fats and oils, such as spices, grains, and lipids in meat This indicates that not all the fats and seasonings added for the purpose of the base material in the production process of the fats and oils originally contained in the raw materials and seasonings are excluded.

FIG. 2 is an explanatory view for explaining an example of the production process of the granular mixed seasoning of the present invention.
First, 200 kg of solid palm oil and fat is heated and dissolved at room temperature with an SFC (solid fat content) of 25% by mass with an increasing melting point of 45 ° C. and 35 ° C., and 250 kg of flour containing 12% by mass of water is put in the mixing container. The mixture is stirred and sufficiently dispersed, and further heated and mixed to 120 ° C.
After the heating is stopped, 170 kg of seasonings such as sugar and amino acids and 10 kg of spices are sequentially added and mixed and stirred. Then, the roux cooled until the product temperature reaches about 60 ° C. is charged into a small container, and the product temperature is further increased. Cool to 10 ° C and solidify to adjust the solid roux.
Then, the solid roux solidified from the container is taken out and preliminarily pulverized so that the outer dimension is about 5 to 30 mm.
Next, pre-ground solid roux and 305 kg of powder containing other seasonings such as spices and beef extract powder as a powder for mixing and pulverizing are pre-mixed and then pulverized while mixing using a pulverizer. A powdered mixed seasoning of the invention is prepared.
After preparing the powdery mixed seasoning of the present invention, a product container is filled with 35 g ± 1 g using an automatic filling machine and hermetically packaged.

As the product container used in the present invention, a known packaging container such as a plastic container, a glass bottle, or a bag package can be used.
As the container, a barrier container is preferable. For example, in a bag-like container, a bag in which alumina-deposited PET film / polyamide / polypropylene film is bonded on the polypropylene film surface, or in a combination container of a tray container and a lid, a tray container is used. Uses an ethylene-vinyl alcohol copolymer as an intermediate layer, and upper and lower layers are laminated with polypropylene and formed into a tray shape, and a tray container top cover film (glass-deposited PET / polyamide / polypropylene sealant) is used. it can.

  The description of the above embodiment is for explaining the present invention, and does not limit the invention described in the claims or reduce the scope. Moreover, each part structure of this invention is not restricted to the said embodiment, A various deformation | transformation is possible within the technical scope as described in a claim.

  EXAMPLES Next, although an Example and a comparative example demonstrate this invention in detail, unless it deviates from the main point of this invention, it is not limited to these Examples.

Example 1
200 kg of solid palm oil / fat with a rising melting point of 45 ° C. and an SFC (solid fat content) of 35% by mass of 25% by mass and heated to a product temperature of about 70 ° C. and containing 12% by mass of water therein Add 350 kg of flour, stir in a mixing container and disperse sufficiently (product temperature 60 ° C.), then heat and mix and heat to 120 ° C.
After stopping heating, 170 kg of seasoning containing 100 kg of sugar and 10 kg of spices are added in order and mixed and stirred. The roux that has been cooled until the product temperature reaches about 60 ° C. is filled in a small container, and further until the product temperature reaches 10 ° C. Solidified by cooling to prepare solid roux.
The solid roux solidified from the container was taken out and preliminarily pulverized so that the outer dimension was about 5 to 30 mm.

  Next, powder mixture of pre-ground solid roux (product temperature 15 ° C.) and other seasonings 235 kg including beef extract powder, spice 70 kg in total, 305 kg (product temperature 25 ° C.) as mixing and grinding powder After preliminarily mixing using a pulverizer, the mixture was pulverized while mixing for 3 minutes using a pulverizer (manufactured by Yana Gear Co., Ltd .: Silent Cutter) to prepare a granular mixed seasoning (product temperature 20 ° C.) of the present invention.

  In addition, when a part of the obtained granular mixed seasoning was sampled and inspected, the ratio of the portion that passed through a sieve having an opening of 5 mm was 95% by mass in the granular mixed seasoning.

In addition, when a part of the used powder for mixing / pulverization was extracted and inspected before mixing / pulverization, the ratio of the portion passing through the sieve having an aperture of 0.35 mm was 55% by mass in the powder for mixing / pulverization. It was.
Moreover, starch and fats and oils were not used for the powder for mixing and grinding.

  The prepared powdered and mixed mixed seasoning was filled in a product container with 35 g of two servings per container using an automatic filling machine and hermetically packaged. However, continuous filling was possible at a predetermined speed without any problem.

  Also, put 300 g of water and 200 g of onion cut to a size of about 3 cm into a pan, heat it over high heat and boil, stop the fire, and immediately afterwards put 35 g of the mixed powdered mixed seasoning with a spoon, As a result of measuring the time until it was slowly stirred and dissolved (until it was dispersed throughout and there were no lumps), it was easily dissolved in about 40 seconds.

Moreover, after storing the granular mixed seasoning of the present invention in a constant temperature bath at 40 ° C. for one month, the granular mixed seasoning of the present invention was taken out of the container and the state was observed. Although there was a slight binding between the grains, no particular difference affecting the solubility was found.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.

From the left of the solid roux column in Table 1-1,
The fats and oils are fats and oils (kg) in solid roux,
In fat / powder mixed seasoning, the ratio (mass%) of the fat / powder mixed seasoning of fat and oil in solid roux,
Flour is flour (kg) in solid roux,
Seasoning is seasoning (kg) in solid roux,
A spice shows the spice (kg) in solid roux, respectively.

From the left of the mixing / pulverizing powder column in Table 1-2 (in the table, the powder is an abbreviation for mixing / pulverizing powder),
The amount of powder used for mixing and grinding (kg)
In the powder / powder mixed seasoning, the ratio (mass%) of the powder for mixing / pulverization to the powdered mixed seasoning,
In 0.4 mm pass / powder, the ratio (mass%) of the portion that passes through a sieve having an aperture of 0.35 mm to the powder for mixing and grinding
In the starch content / granular mixed seasoning, the ratio (mass%) of the starch contained in the powder for mixing and grinding to the mixed granular seasoning,
In starch content / powder, the ratio (mass%) of the starch contained in the powder for mixing and grinding to the powder for mixing and grinding,
In fat content / powdered mixed seasoning, the ratio (mass%) of fat and oil contained in the powder for mixing and grinding to the mixed powdered seasoning,
The content of oil / fat / powder indicates the ratio (mass%) of the oil / fat contained in the powder for mixing / grinding to the powder for mixing / grinding.

In the right end column in Table 1-2,
In the 5 mm pass / powdered mixed seasoning, the ratio (mass%) of the portion of the powdered mixed seasoning that passes through a sieve having an opening of 5 mm is shown.

The solubility (seconds and evaluation) described in Table 2 was measured and evaluated as follows.
(Solubility test method)
Put 300 g of water and 200 g of onion cut into a size of about 3 cm in a pan, heat it over high heat and boil. Stop the fire. Immediately after that, put a certain amount of the powdered mixed seasoning and stir it slowly with a spoon. Measure the time (seconds) until dissolution (until it is dispersed throughout and no lumps are present).
(Evaluation of solubility)
The solubility was evaluated according to the following criteria.
◎: Within 30 seconds (can dissolve very quickly)
○: 31 to 50 seconds (may dissolve quickly)
Δ: 51 seconds to 80 seconds (slightly longer but melts without problems)
×: 81 seconds or more (problems such as not easily melting and remaining a lump)

The filling suitability described in Table 2 was measured and evaluated as follows.
(Testing methods such as filling)
Using an automatic filling machine, the amount of filling when a predetermined amount was filled in a product container and hermetically sealed was measured, and the situation was observed.
(Evaluation of proper filling)
○: There is no variation in the filling amount, and the filling suitability is good.
(Triangle | delta): Although filling amount variation is a little, filling appropriateness is favorable.
X: The filling amount variation is severe and uniform filling is difficult.

The storability described in Table 2 was observed and evaluated as follows.
(Preservation test method)
After the granular mixed seasoning of the present invention packaged in a container was stored in a constant temperature bath at 40 ° C. for one month, the mixed granular seasoning was taken out from the container and the state of whether or not it was bound was observed.
(Evaluation of storage stability)
◯: Not bound or slightly bound, and the storage stability is particularly good.
(Triangle | delta): Although there is some binding, preservability is favorable.
X: There are many bindings and storage stability is inferior.

(Comparative Example 1)
In Example 1, 305 kg added as a powder for mixing and grinding in Example 1 were all added together with 170 kg seasoning and 10 kg spice in the solid roux production process.
The obtained solid roux (product temperature of about 15 ° C.) was pulverized using a pulverizer without adding powder for mixing and pulverization to obtain roux flakes (product temperature of about 20 ° C.). It was easy (binding property x), and the particle size of the roux flakes was as low as 60% by mass of the portion that passed through a sieve having an opening of 5 mm.
The pulverization time in the pulverizer was adjusted so as to be in an optimum state in consideration of solubility, filling suitability, storage stability, and the like. In the following Examples and Comparative Examples (excluding Comparative Example 7), the same adjustments were made.

The obtained raw flakes were filled in a product container with 35g per serving using an automatic filling machine and sealed and packaged, but the filling variation due to adhesion to the device was severe and filling was difficult. (X)
The solubility test was carried out in the same manner as in Example 1, but it did not readily dissolve and it took 140 seconds to dissolve (solubility x).
A storage test was carried out in the same manner as in Example 1, but more binding between roux flakes was observed compared to before storage, and the solubility was also affected (storability x).
Other conditions not specifically mentioned are the same as those in the first embodiment.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
Compared with Example 1, the physical properties of solid roux were hard, and other results also had problems.

(Reference Example 1)
A part of the raw material 305 kg added as a powder for mixing and grinding in Example 1 (condiment 220 kg, spice 30 kg) was added together with 170 kg condiment and 10 kg spice in the production of solid roux in Reference Example 1.
Then, after preliminarily mixing the solid roux preliminarily ground and 15 kg of other seasonings such as beef extract powder, 40 kg of spices, and a total of 55 kg as a powder for mixing and grinding using a powder mixer, A powdered mixed seasoning was prepared in the same manner as in Example 1 except that the mixture was pulverized while mixing.
In addition, the ratio of the part which passes the sieve with an opening of 5 mm in the obtained said granular mixed seasoning was 80 mass% in the said granular mixed seasoning.
Moreover, the ratio of the part which passes the sieve with an aperture of 0.35 mm in the used powder for mixing and grinding was 60% by mass in the powder for mixing and grinding.
The prepared powdered and mixed mixed seasoning was filled in a product container with 35g of 2 servings per container using an automatic filling machine and hermetically packaged, but it could be continuously filled at a predetermined speed. There was a slight variation in filling due to the adhesion of (such as △).
The dissolution test was carried out in the same manner as in Example 1, but it took 80 seconds to dissolve, but it dissolved without any problem (solubility Δ).
In addition, a storage test was carried out in the same manner as in Example 1, but the binding between the roux flakes was somewhat seen (preservation Δ) and the solubility was slightly affected as compared with before storage.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
Compared to Example 1, the product properties of solid roux were somewhat hard and solubility and others were slightly inferior to Example 1, but the effect of the present invention was exhibited as a whole.

(Example 2)
In the same manner as in Example 1 except that 170 kg of the seasoning added to the solid roux in Example 1 was added together with 235 kg of other seasoning such as beef extract powder and 70 kg of spice as the powder for mixing and grinding in Example 2. Thus, a powdery mixed seasoning of the present invention was prepared. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes the sieve with an opening of 5 mm in the powdery mixed seasoning of the present invention was 98% by mass.
From Table 2, it can be seen that good results almost equivalent to those of Example 1 were obtained.

(Reference Example 2)
Example except that 170 kg of seasoning added to the solid roux in Example 1 and 150 kg of 350 kg of wheat flour were added as a powder for mixing and grinding together with 235 kg of other seasonings such as beef extract powder and 70 kg of spices. In the same manner as in No. 1, a granular mixed seasoning was prepared. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes a sieve with an opening of 5 mm in the powdery mixed seasoning was 99% by mass.
Although the dissolution time was inferior to Example 1 (solubility Δ), the effect of the present invention was exhibited as a whole.

(Comparative Example 2)
Example except that 170 kg of seasoning added to solid roux in Example 1 and 250 kg of 350 kg of wheat flour were added as a powder for mixing and grinding together with 235 kg of other seasonings such as beef extract powder and 70 kg of spices. In the same manner as in No. 1, a powdered mixed seasoning for comparison was prepared. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes a sieve with an opening of 5 mm in the powdery mixed seasoning for comparison was 99% by mass.
It can be seen from Table 2 that the solubility is poor (solubility x).

(Reference Example 3)
As shown in Table 1, fats and oils were increased so that the product properties of the solid roux would not become hard, and the powdered mixed seasoning was prepared in the same manner as in Reference Example 1. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes a sieve with an opening of 5 mm in the powdery mixed seasoning was 75% by mass.
Although solubility ((triangle | delta)) and others were somewhat inferior to Example 1, the manufacturing physical property of solid roux was improved and the effect of this invention was exhibited as a whole.

(Comparative Example 3)
As shown in Table 1, the fats and oils were increased so that the product properties of the solid roux would not become hard, and the other components were mixed in the same manner as in Comparative Example 1 to prepare a granular mixed seasoning for comparison. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes a sieve with an opening of 5 mm in the powdery mixed seasoning for comparison was 50% by mass.
Although the production properties of solid roux were slightly improved, there were problems with solubility (x) and others.

(Example 3)
As shown in Table 1, the fats and oils were reduced, and others were made in the same manner as in Reference Example 1 to prepare a granular mixed seasoning of the present invention. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes the sieve with an opening of 5 mm in the powdery mixed seasoning of the present invention was 99% by mass.
As a whole, the effect of the present invention was exhibited.

(Reference Example 4)
As shown in Table 1, the fats and oils were reduced, and the others were the same as in Reference Example 2 to prepare a granular mixed seasoning. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes the sieve with an opening of 5 mm in the powdery mixed seasoning of the present invention was 99% by mass.
Although dissolution time was inferior to Example 1 (solubility ((triangle | delta))), the amount of fats and oils could be reduced, filling suitability improved more, and the effect of this invention was exhibited as a whole.

(Comparative Example 4)
As shown in Table 1, fats and oils were reduced, and the others were the same as in Comparative Example 2 to prepare a powdered mixed seasoning for comparison. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes a sieve with an opening of 5 mm in the powdery mixed seasoning for comparison was 99% by mass.
Although the amount of fats and oils could be saved and the filling suitability (◯) was further improved, the solubility (x) was poor and there was a problem.

Example 4
As shown in Table 1, the powdery mixed seasoning of the present invention was prepared in the same manner as in Example 1 except that the amount of oil and fat in Example 1 was increased to 350 kg. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes the sieve with an opening of 5 mm in the powdery mixed seasoning of the present invention was 80% by mass.
Although the solubility and others were slightly inferior to Example 1 (Δ), the effect of the present invention was exhibited as a whole.

(Example 5)
As shown in Table 1, a powdery mixed seasoning of the present invention was prepared in the same manner as in Example 1 except that the amount of oil and fat in Example 1 was reduced to 80 kg. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes the sieve with an opening of 5 mm in the powdery mixed seasoning of the present invention was 99% by mass.
The product properties of solid roux were somewhat hard and the dissolution time was inferior to that of Example 1 (△), but the amount of fats and oils could be saved, the filling suitability was improved, and the effect of the present invention was exhibited as a whole. .

(Example 6)
The powder of the present invention was the same as in Example 1 except that the amount of fats and oils in Example 1 was reduced to 200 kg and 50 kg of the fats and oils were mixed into the powder for mixing and grinding as powdered solid fats and oils. A granular mixed seasoning was prepared. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes the sieve with an opening of 5 mm in the powdery mixed seasoning of the present invention was 80% by mass.
Although the solubility and others were slightly inferior to Example 1 (Δ), the effect of the present invention was exhibited as a whole.

(Comparative Example 5)
In the same manner as in Example 1 except that the amount of fats and oils in Example 1 was reduced to 100 kg, and 100 kg of the fats and oils were mixed into the powder for mixing and grinding as powdered solid fats and oils for comparison. A powdery mixed seasoning was prepared. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes a sieve with an opening of 5 mm in the powdery mixed seasoning for comparison was 65% by mass.
There was a problem in the solubility and other (x) properties of the solid roux, which were hard to produce.

(Example 7)
The present invention was carried out in the same manner as in Example 1 except that the product temperature of the solid mixed seasoning of the present invention after pulverization became 13 ° C by adjusting the product temperature of the solid roux before pulverization to 0 ° C. A powdery mixed seasoning was prepared. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes the sieve with an opening of 5 mm in the powdery mixed seasoning of the present invention was 99% by mass.
Although attention was necessary for the occurrence of condensation, the solubility was further improved (◎), and good results were obtained.

(Comparative Example 6)
By adjusting the product temperature of the solid roux before pulverization to 35 ° C., the product temperature of the powdered mixed seasoning for comparison was 32 ° C. A powdery mixed seasoning was prepared. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes the sieve with an opening of 5 mm in the powdery mixed seasoning for comparison was 60% by mass.
The powdered mixed seasonings for comparison had problems such as solubility (x), filling suitability (x), storage stability (Δ), and the like.

(Comparative Example 7)
A granular mixed seasoning for comparison was prepared in the same manner as in Example 1 except that the pulverization time (3 minutes) during pulverization in Example 1 was shortened (1 minute). Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes the sieve with an opening of 5 mm in the powdery mixed seasoning for comparison was 60% by mass.
The powdered mixed seasonings for comparison had problems such as solubility (x), filling suitability (x), storage stability (Δ), and the like.

(Example 8)
Part of the seasoning in the powder for mixing and pulverization is pulverized in advance with a fine pulverizer (Dalton Co., Ltd .: Atomizer) and passed through a sieve having an opening of 0.35 mm in the powder for mixing and pulverization. A granular mixed seasoning of the present invention was prepared in the same manner as in Example 7, except that the proportion of the part was adjusted to 80% by mass in the powder for mixing and grinding. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes the sieve with an opening of 5 mm in the powdery mixed seasoning of the present invention was 99% by mass.
The solubility was further improved (◎), and good results were obtained.

Example 9
In the same manner as in Example 8 , except that 100 kg of sugar used in the preparation of solid roux in Example 8 was changed to 0.5 kg of a mixed seasoning containing acesulfame potassium and sucralose, which are high-intensity sweeteners. A mixed seasoning was prepared. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes the sieve with an opening of 5 mm in the powdery mixed seasoning of the present invention was 98% by mass.
The solubility was further improved (◎), and good results were obtained.

(Example 10)
The oil and fat used at the time of solid roux adjustment in Example 8 was reduced to 160 kg, and the sugar used at the time of solid roux adjustment in Example 8 was mixed with 0.5 kg of a high-concentration sweetener acesulfame potassium and sucralose. Except having changed, it carried out similarly to Example 1, and prepared the granular mixed seasoning of this invention. Tests were conducted and evaluated in the same manner as in Example 1.
Various conditions are shown in Table 1-1 and Table 1-2, and the results are shown in Table 2.
The ratio of the part which passes the sieve with an opening of 5 mm in the powdery mixed seasoning of the present invention was 99% by mass.
The solubility was further improved (◎), and good results were obtained.

The powdered mixed seasoning of the present invention is pulverized while mixing the solid roux with the powder for mixing / pulverizing under a predetermined condition, so that the powder for mixing / pulverizing is applied to the surface of the solid roux granular material . In addition, since the powder for mixing and pulverization contains starch that is pregelatinized by hydrothermal heating only at a predetermined ratio or less, the powdered mixed seasoning of the present invention is present. Even when put in hot water during cooking, it is possible to prevent the occurrence of lumps due to the binding between the powder particles of solid roux and the gelatinization of the surface of the bound lump, and the mixed granular seasoning of the present invention Since the particle size of the material is below a predetermined size, heat and moisture easily spread quickly and uniformly to the individual particles of the solid roux, synergistically improving the solubility in hot water, and the mixing・ Because the powder for grinding contains less than a certain percentage of fat and oil, Since the binding between the powder particles of the cormorant is suppressed, and the slipperiness on the machine is improved, it has a remarkable effect that it is easy to automatically fill the packaging container and the productivity is improved. Is expensive.

1 particulate mixed seasoning particles 2 solid roux granular material 3 solid roux granular product surface 4-1 solid roux granular mixture, milling the powder 4-2 solid that exist adhering to the surface of Powder for mixing and pulverization existing in the vicinity of the surface of roux powder

Claims (7)

Solid roux granules with essential oils that are solid at room temperature and starch that is pregelatinized by water heating ,
Under Symbol 1) and 2) a particulate mixed seasoning comprising a mixing and grinding a powder consisting of food ingredients satisfying,
The content of the powder for mixing and grinding in the powdery mixed seasoning is 10 to 55% by mass,
The ratio of the portion passing through the sieve having an opening of 5 mm in the powdery mixed seasoning is 70% by mass or more, and the powder for mixing / grinding adheres to the surface of the solid roux granular material or in the vicinity of the surface A mixed powder seasoning characterized by being dispersed in the powder.
1) The content of starch that is gelatinized by heating with heating contained in the powder for mixing and grinding is 30% by mass or less with respect to the powder for mixing and grinding, and the powdered mixed seasoning On the other hand, it is 20 mass% or less.
2) The content of the oil contained in the mixing and grinding in powder, is 20 mass% or less with respect to the mixed and pulverized for powder, and, 7 wt% relative to the powder particulate mixture seasoning It is as follows.   The granular mixed seasoning according to claim 1, wherein the total content of fats and oils solid at normal temperature in the granular mixed seasoning is 12 to 25% by mass.   The granular mixed seasoning according to claim 1 or 2, wherein 70% by mass or more of the powder for mixing and pulverizing is a powder that passes through a sieve having an opening of 0.35 mm.   The powdered mixed seasoning according to any one of claims 1 to 3, wherein the powder for mixing and pulverization does not substantially contain starch that is gelatinized by heating with water.   The powdered mixed seasoning according to any one of claims 1 to 4, wherein the powder for mixing and pulverization is substantially free of fats and oils.   The powder for mixing and pulverization comprising the food material is selected from dried pulverized processed products of animals and plants, dried powdered products of various liquid materials, seasoning powder, other powder flavors, powder thickening polysaccharides, and powder pigments. The granular mixed seasoning according to any one of claims 1 to 5, wherein there is at least one. It is a manufacturing method of the granular mixed seasoning of any one of Claims 1-6, Comprising: The granular mixed seasoning characterized by including the following process (1)-(4). Production method.
(1) Prepare solid oil and fat at normal temperature and starch that is pregelatinized by heating with water as essential components.
(2) When the oil and fat and the starch that is pregelatinized by hydration heating are heated and / or mixed at a temperature equal to or higher than the melting temperature of the fat and oil, and then mixed with a seasoning as necessary, solidified by cooling and solidified. Prepare roux.
(3) The powder for mixing and pulverization containing powder that is preliminarily pulverized as necessary after solidification of the cooled and solidified roux and is not pre-gelatinized by water heating is described in any one of claims 1 to 6. The powdered mixed seasoning is prepared by pulverizing while mixing using a grinder so that the content of the powder for mixing and grinding in the powdered mixed seasoning is 10 to 55% by mass.
(4) The prepared powdered mixed seasoning is filled into a container using a filling machine and hermetically packaged.

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