JP6691390B2 - Topping agent for food containing ingredients, method for suppressing separation of ingredients of topping agent, and improving adhesion of ingredients - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a topping agent for food containing ingredients, a method for suppressing the separation of topping agent materials, and a method for improving the adhesion of ingredients to foods to be added.

  BACKGROUND ART Conventionally, for example, a food topping agent is well known as a kind of dry powder food which is a mixture of a plurality of types of dry ingredients having different particle sizes. In this type of food, the phenomenon that the drying ingredient, which is a material with a relatively large grain size, floats and the powder, which is a material with a relatively small grain size, sinks (that is, the phenomenon that the drying ingredient and other powders are separated: Separation phenomenon ”) is likely to occur. Therefore, it is difficult to uniformly fill the container with the product during manufacturing, and it is also difficult to uniformly distribute the product during use.

  More specifically, at the time of manufacturing, when the product is filled in the container, the drying ingredient and the other powder including the seasoning powder are not uniformly mixed with each other, and the mixing ratio of the raw materials easily varies from product to product. Therefore, there may be a problem that the quality stability of the product is impaired. Further, when the product is used for foodstuffs, due to the non-uniformity between the drying ingredients and other powders containing seasoning powders, only the drying ingredients or seasoning powders may be added to the foodstuffs. Happens. Therefore, there is a problem that the tastes are likely to be non-uniform and the flavors of the same food material are not uniform.

  Therefore, as a technique for suppressing the separation of the drying ingredient and the seasoning powder, it has been conventionally proposed to granulate the seasoning powder. That is, by using the granulated seasoning powder, the fluidity of the entire mixture becomes high, and the drying ingredient and the granules do not separate but easily flow out together. As a result, it has been said that the uniformity of the drying ingredient and the seasoning powder can be improved. However, in the case of such a conventional technique, there is a problem that the material separation suppressing effect cannot be sufficiently obtained. In addition, there is a problem that the amount and type of the drying ingredient that can be added to the product are limited because the cost of granulating the seasoning powder is too high.

  In addition, when granulating the seasoning powder, there is a problem that powder materials that are difficult to form into granules (for example, glutinous rice powder and wasabi flavor) cannot be used, and the selection of powder materials is restricted. In addition, there is a problem that the flavor value decreases due to heat load during granule formation (for example, flavors), and the problem that the texture and flavor peculiar to powder materials cannot be utilized if granulated (for example, salty salty taste of crude salt). Etc.)

  Therefore, from the viewpoint of cost, the conventional food topping agents have been forced to reduce the amount of the drying ingredient material which is the characteristic of the flavor, and have become products with no impact. In addition, the types of drying ingredients have been limited, and it has not been possible to satisfy the demands for variations demanded by consumers. Furthermore, from the viewpoint of granulation, conventional food topping agents cannot be said to have achieved satisfactory qualities of flavor of seasoning raw materials, and must satisfy genuine demands of consumers. I couldn't.

  Further, as a solid food topping agent containing ingredients, those in which ingredients and other materials are dried and solidified by a freeze-drying method have been conventionally known. There are drawbacks such as the disappearance of fragrance and high manufacturing costs, and their use is often restricted depending on the type and use of food.

  In addition, in the seasoning blending process of food and drink, when various materials such as drying ingredients and seasoning powder are added, various nozzles and devices are added depending on the type of material to add a certain amount of each material. However, there is a problem that a complicated process for properly using each is required.

  Then, some techniques have been conventionally proposed in view of the above problems (for example, refer to Patent Documents 1 to 4). That is, Japanese Patent Application Laid-Open No. 2014-128237, which is Patent Document 1, discloses a technique for improving the dispersibility of a drying ingredient and seasoning powder by attaching a powdered fat and oil to the drying ingredient as a core. ing. Japanese Patent Application Laid-Open No. 2013-85487, which is Patent Document 2, discloses a technique in which edible powder is firmly bound to pregelatinized starch and then this is bound to the surface of a drying ingredient. Japanese Patent No. 5689551, which is Patent Document 3, discloses a technique of granulating starch and dextrin, and then re-granulating by mixing various flavor raw materials as other ungranulated raw materials. Japanese Unexamined Patent Application Publication No. 2015-104367, which is Patent Document 4, discloses a technique relating to a dry seasoning containing a powder-adhered granular material obtained by adhering a seasoning powder to a porous granular powder.

JP, 2014-128237, A JP, 2013-85487, A Japanese Patent No. 5689551 JP, 2005-104367, A

  However, the technique of Patent Document 1 is a granulation of a raw material powder in which a solid oil and fat that has been heated and melted, a drying ingredient and seasoning powder are mixed and stirred, and then the solid oil and fat is cooled and solidified and further pulverized to obtain a dry food material. The complexity of the process and the cost are the same. Therefore, although the problem of suppressing the separation of the ingredient and the powder can be solved, it becomes a topping agent only for the ingredient, resulting in a different product form. Moreover, the problem of cost reduction has not been fully solved.

  The technique of Patent Document 2 is intended to quickly dry the ingredients, and no mention is made of the effect of suppressing the separation of the drying ingredients from other ingredients including seasoning powder. Therefore, the issue of separation has not been solved yet.

  In the case of the technique of Patent Document 3, the various flavor materials are not only powders, but the final form of the product is also granular. Therefore, there is a problem that the scent of the flavor material is easily lost in addition to high manufacturing cost.

  In the case of the technique of Patent Document 4, it is to reduce the powdery appearance and to fully sense the shade of taste, and to obtain a drying ingredient that is powder-adhered granules and another material that contains seasoning powder. No mention is made of the effect on the suppression of separation, and the problem concerning separation has not been solved. Further, the adhesion of the seasoning powder having a small size to the porous granular powder is a phenomenon that generally occurs itself, and no device for controlling the adhesiveness or mixing of the respective materials is recognized. It is not expected that the effect of suppressing the separation of other materials is expected.

  On the other hand, in any of the above patent documents, there is no mention of a method for improving the adhesion of ingredients and suppressing the fall of the ingredients on or in the added food of each dry food. Further, in foods with a low surface water content (for example, raw vegetable salad and hot vegetable salad) that are a medium for attaching the dry ingredients to the food to be added, particularly the adhesion of the dry ingredients having a large size to the food to be added is improved. However, the prevention of the dropout has been left as a problem for achieving the taste improving effect by the addition of the dry food containing ingredients. In addition, in the liquid dressing, improvement of adhesion to the above-mentioned food to be added and prevention of falling off have been a conventional problem. Although attempts have been made to develop gel-like dressings as a solution to this problem (for example, House Foods, "Nokete Jure"), they have not been sufficiently effective as a solution.

  The present invention has been made in view of the above-mentioned problems, and its object is to separate the drying ingredient materials and seasoning powders having different particle sizes from each other without complicated pretreatment operation, and to reduce cost and flavor. Another object of the present invention is to provide a topping agent for food containing ingredients, which is excellent in adhesion of ingredients to foods to be added and can improve the taste. Another object of the present invention is to provide a method capable of effectively suppressing the separation of the seasoning powder and the dry ingredients having different particle sizes, and a method capable of improving the adhesion of the ingredients to the food to be added.

  The present inventors, as a result of intensive studies in view of the above circumstances, with respect to those containing a drying ingredient or seasoning powder, a polysaccharide powder having a specific bulk specific gravity, and the polysaccharide powder is aggregated. It was newly discovered that the inclusion of the powdery and / or particulate edible powder for agglomeration having the property to cause the drying ingredient and the other ingredients including the seasoning powder become significantly difficult to separate. Then, in the production of a topping agent for food containing a drying ingredient and seasoning powder, by containing a material separation inhibitor constituted by the polysaccharide powder and the particulate edible powder for aggregation, Provides a topping agent for foods with excellent cost performance and flavor, which significantly suppresses the separation of drying ingredients and other ingredients containing seasoning powder without complicated pretreatment of ingredients that causes high cost We have newly discovered what we can do. Furthermore, in foods with a low surface water content that serve as a medium for attaching the drying ingredient to the food to be added (for example, raw vegetable salad and hot vegetable salad), the particle size is small without inhibiting the effect of suppressing the material separation. By containing a polysaccharide powder having a large specific surface area and viscosity increasing property, the adhesion of ingredients is further improved as compared with the case of using the polysaccharide powder alone, the fall of ingredients is prevented, and the taste is improved. It was newly discovered that it is possible to provide a food-use topping agent containing ingredients. Then, the present inventors finally conducted the following research based on the above findings, and finally reached the following invention.

Means [1] to [ 10 ] for solving the above problems will be listed below.

[1] A topping agent for foods containing a drying ingredient and seasoning powder , the first polysaccharide powder having a bulk specific gravity of 0.37 g / cm ³ or less, and more granular than the first polysaccharide powder A second polysaccharide powder having a small diameter, a bulk specific gravity of 0.43 g / cm ³ or more, and a viscosity increasing property, and a powdery and / or particulate agglomerate having a property of aggregating the polysaccharide powder. A material separation inhibitor composed of food powder particles is contained , and the mass mixing ratio of the polysaccharide powder and the edible powder particles for aggregation is in the range of 20:80 to 80:20, and the drying ingredient is And the mass separation ratio of the material separation inhibitor is in the range of 4:96 to 38:62, and the content of the second polysaccharide powder with respect to the total amount of the topping agent is 2.5 mass% or more and 30 mass% or less. food topping agent containing Guzai, characterized in that it is.
[2] Material excluding the dry ingredient in the topping agent has a bulk density when adjusting the water content of 5% by weight, according to the means 1, characterized in that at 0.45 g / cm ³ or less Topping agent for food with ingredients.
[ 3 ] The ingredient-containing food topping agent according to the means 1 or 2 , wherein the polysaccharide powder contains starches as a main component.
[ 4 ] The polysaccharide powder contains starch as a main component, and the starch and the edible powder particles for aggregation are mixed in a mass ratio of 20:80 to 80:20. 4. The topping agent for food containing the ingredient according to any one of means 1 to 3 , characterized in that
[ 5 ] The food topping agent containing ingredients according to any one of means 1 to 4 , wherein the edible powder particles for aggregation contain water in an amount of 6 % by mass or more and 10% by mass or less.
[ 6 ] The ingredient according to any one of items 1 to 5 , wherein the material separation inhibitor is smaller than the drying ingredient material and has a size equal to or larger than the seasoning powder. Topping agent for food containing wood.
[ 7 ] The drying ingredient is 1 mm mesh on and 30 mm mesh pass, the edible powder particles for agglomeration are 1 mm mesh on and 3 mm mesh pass, and the first polysaccharide powder is 1 mm mesh pass, 7. The food topping agent containing ingredients according to any one of means 1 to 6 , wherein the second polysaccharide powder has a 0.5 mm mesh pass.
[ 8 ] The topping agent for food containing the ingredients according to any one of means 1 to 7 , wherein the topping agent is for salad.
[ 9 ] The topping agent for food containing ingredients according to any one of means 1 to 8 , wherein the topping agent is for a salad mainly composed of vegetables.
[ 10 ] A first polysaccharide powder having a bulk specific gravity of 0.37 g / cm ³ or less in a food topping agent containing a drying ingredient and seasoning powder, and a particle size larger than that of the first polysaccharide powder. And a bulk specific gravity of 0.43 g / cm ³ or more, and a second polysaccharide powder having a viscosity increasing property and a powdery and / or particulate agglomerate having a property of aggregating the polysaccharide powder. A material separation inhibitor composed of food powder particles is added , and the mass mixing ratio of the polysaccharide powder and the edible powder particles for agglomeration is set in the range of 20:80 to 80:20, and the drying ingredient is And a mass mixing ratio of the material separation inhibitor to the range of 4:96 to 38:62, and the content of the second polysaccharide powder with respect to the total amount of the topping agent is 2.5% by mass or more and 30% by mass or less. by suppresses separation of topping agent material, or How to improve the adhesion of the dry ingredient with respect to the addition of food.

As described above in detail, according to the inventions of claims 1 to 9 , it is difficult to separate the seasoning powder and the drying ingredient material having different particle sizes without performing a complicated pretreatment operation, and the cost and flavor are improved. It is also excellent, and the adhesion of the ingredients to the food to be added is improved, and it is possible to provide a topping agent for food containing ingredients that can improve the taste. Further, according to the invention as set forth in claim 10, there is provided a method capable of effectively suppressing the separation of the seasoning powder and the dry ingredient having different particle sizes, and a method capable of effectively improving the attachment of the ingredient to the food to be added. can do.

(A)-(f) is a schematic diagram for demonstrating the manufacturing procedure of the topping agent for foodstuffs containing the ingredient of this invention.

  Hereinafter, a topping agent for foods containing ingredients of the present invention, a method for suppressing the separation of ingredients in the ingredients, and a method for improving the taste by improving the adhesion of ingredients to foods to which the ingredients are added will be described in detail.

  The "topping agent for food containing ingredients" in the present invention means sprinkling on foodstuffs, mixing with foodstuffs after sprinkling, or dispersing / dissolving in a liquid after sprinkling, to prepare ingredients for foodstuffs. Is a general term for food materials whose purpose is to give the appearance, flavor, and flavor of seasonings to enhance the palatability of food materials and to season foods.

  The food topping agent of the present invention contains a drying ingredient and a seasoning powder, and a polysaccharide powder having a viscosity increasing property having a specific bulk specific gravity, and a powder form having the property of aggregating the polysaccharide powder and / or Alternatively, it contains a material separation inhibitor composed of particulate edible powder particles for aggregation.

  A polysaccharide powder (hereinafter, referred to as a first polysaccharide powder) that constitutes a material separation inhibitor and mainly imparts an effect as a material separation inhibitor, and constitutes a material separation inhibitor and mainly as an ingredient adhesion improving agent. The polysaccharide powder that imparts the effect of (hereinafter referred to as the second polysaccharide powder) refers to a powder of a polysaccharide having a relatively large molecular weight (at least 1000 or more), and specifically contains starches as a main component. It is contained. As a raw material for the polysaccharide powder, starch, starch-containing substances, modified starch, and mixtures thereof can be used. Specifically, a crushed product of a grain containing "starch", a "starch" produced from a grain can be used, and a "modified starch" obtained by physically or chemically processing this can be used.

  More specifically, examples of the "starch-containing material" as the first polysaccharide powder constituting the material separation inhibitor include glutinous rice flour and okara powder. Examples of “starch” include potato starch, corn starch and the like. Examples of “modified starch” include acetylated adipic acid crosslinked starch, starch acetate, hydroxypropyl starch and the like. As the mixture thereof, for example, a mixture of “starch” and “modified starch” is preferable, and specifically, a mixture of glutinous rice flour starch and hydroxypropyl starch is more preferable. The reason is that the entanglement of the structures of a plurality of types of starches having different bulk specific gravities makes it easier for water to be contained, resulting in a polysaccharide powder having a thickening property.

  In this case, the mass ratio of the glutinous rice starch and the hydroxypropyl starch in the mixture is arbitrarily set, but it is preferable that the hydroxypropyl starch is smaller in mass ratio than the glutinous rice starch. More specifically, it is more preferable to use a mixture of glutinous rice starch and hydroxypropyl starch in a mass ratio of 95: 5 to 55:45, particularly 90:10 to 70:30.

The first polysaccharide powder that constitutes the material separation inhibitor is relatively bulky, and its bulk specific gravity needs to be 0.40 g / cm ³ or less. When the bulk specific gravity is larger than 0.40 g / cm ³ , the dispersibility in the mixture with the drying ingredient deteriorates, and the drying ingredient floats on the upper part of the mixture. The lower limit of the bulk specific gravity of the polysaccharide powder is not particularly limited, but even if an attempt is made to use a powder having a bulk specific gravity of less than 0.20 g / cm ³ , the range of raw material options is narrowed, resulting in higher costs. Also becomes easier to connect. In view of the above circumstances, the range of the bulk density is more preferably less 0.20 g / cm ³ or more 0.35 g / cm ^3, is 0.20 g / cm ³ or more 0.30 g / cm ³ or less Is more preferable.

The edible powder particles for aggregating that constitute the material separation inhibitor have the property of aggregating the polysaccharide powder having a bulk specific gravity of 0.40 g / cm ³ or less, and the raw material thereof is oil and / or fat. Edible powder particles containing 6% by mass or more and 10% by mass or less of water can be used. By the way, the edible powder particles for agglomeration of the present invention can agglomerate the polysaccharide powder by adhering a plurality of polysaccharide powders to its surface by the contained oil and / or a small amount of water. .

  As the raw material containing oil and fat naturally, ground sesame, chicken extract powder, powdered oil and fat, egg powder and the like can be used. As a raw material artificially impregnated with fats and oils, for example, "seasoned soybean powder" that has been impregnated with palm oil, then dried and crushed can be used. It is also possible to use two or more kinds selected from these together.

  As the raw material naturally containing 6% by mass or more and 10% by mass or less of water, for example, crude salt, brown sugar, powdered soy sauce, etc. can be used. As the raw material artificially containing the above-mentioned amount of water, a specific thickener or binder can be used. Specifically, it is a thickener obtained by spreading the following components, which have been dissolved by adding a sufficient amount of water in advance, thinly on a vat, drying at 40 ° C., and pulverizing the components dried to the above water content. Carrageenan, dextrin, and a binder such as sodium polyphosphate can be used. It is also possible to use two or more of these together.

  The edible powder particles for aggregating containing the oil and fat and the edible powder particles for aggregating containing a small amount of water may be used singly or in combination. As an example, a mixture of ground sesame and crude salt can be used.

  The mixing ratio of the polysaccharide powder that constitutes the material separation inhibitor and the edible powder particles for aggregation is not limited and can be set arbitrarily, for example, in the range of 20:80 to 80:20 by mass ratio. It is preferably in the range of 30:70 to 80:20, and more preferably in the range of 30:70 to 80:20. If the mixing ratio deviates from the above range, the dispersibility in the mixture with the drying ingredient deteriorates, and the polysaccharide powder constituting the material separation inhibitor is likely to float on the upper part of the mixture.

The material separation inhibitor in the present invention is an adhered mixture in which a plurality of the polysaccharide powders having a bulk specific gravity of 0.40 g / cm ³ or less adhere to the surface of the edible powder particles for aggregation, It is preferable that the size of the mixture is smaller than that of the drying ingredient and is the same as or larger than that of the seasoning powder. The reason is that such a size tends to exhibit the effect of suppressing the material separation.

  On the other hand, as the second polysaccharide powder mainly imparting the effect as the ingredient adhesion improving agent, more specifically, examples of the "starch-containing material" include glutinous rice flour and the like. Examples of “starch” include glutinous rice starch and tapioca starch. Examples of the “modified starch” include phosphorylated crosslinked starch, acetylated adipic acid crosslinked starch, and acetic acid starch, but it is necessary that these have a small particle size. The reason is that since the specific surface area is large, it is easy to absorb water, which causes high viscosity. If the mixture is made of starch having such a small particle size and viscosity increasing property, for example, in a topping agent containing ingredients for salad, the ingredients should be sufficiently adhered to raw vegetables with low surface water content. This is because it is suitable for improving the taste improving effect by adding the dry food containing ingredients.

  In this case, the mass ratio of the second polysaccharide powder in the topping agent, which mainly imparts the effect as the ingredient adhesion improving agent, is arbitrarily set, but the effect as the material separation inhibitor is not impaired, The ratio is preferably such that it absorbs the syrup to produce a sufficient viscosity for adhering the ingredient to the food to be added and does not produce an excessive viscosity that does not hinder the dispersibility of the topping agent. More specifically, the mixing ratio in the total amount of the topping agent containing ingredients is preferably 2.5% by mass to 30% by mass, more preferably 5% by mass to 20% by mass, and about 10% by mass. Is more preferable. The reason for this is that the entanglement of the structures of a plurality of types of starches having different bulk specific gravities makes it easier for the water to be entangled, and the blending ratio thereof results in a polysaccharide powder having an appropriate thickening property.

The second polysaccharide powder mainly imparting the effect as the ingredient adhesion improving agent has a lower bulkiness than the first polysaccharide powder mainly imparting the effect as the material separation inhibitor, The bulk specific gravity should be greater than 0.40 g / cm ³ . When the bulk specific gravity is 0.40 g / cm ³ or less, the particle size is large and the specific surface area is small, so that the water absorbency is deteriorated and the ingredient adhesion improving effect is difficult to be obtained. The upper limit of the bulk specific gravity of the polysaccharide powder is not particularly limited, but if the bulk specific gravity is too large, the particles are too fine and agglomeration easily occurs when mixed into the topping agent, so that the particles are uniformly dispersed in the topping agent. , a range of bulk density is more preferably greater 0.50 g / cm ³ or less than 0.40 g / cm ^3, more preferably not more than 0.45 g / cm ³ or more 0.50 g / cm ^3.

  The type and size of the drying ingredient material used for the food topping agent does not particularly limit the effect of the present invention, but the operability and ease of eating when topping foodstuffs, and Considering the type of additive food, there is an appropriate size. It is preferable that a small size ingredient and a large size ingredient are mixed as the effect of topping (appearance of texture, texture and taste), but especially topping for salad as an application of the present invention From the viewpoint of appearance impact and texture imparting, the agent preferably contains large ingredients, and specifically, 1 mm mesh on and 30 mm mesh pass are preferable.

  Assuming that the drying ingredient used for the food topping agent is 1 mm mesh on and 30 mm mesh pass and the seasoning powder is 1 mm mesh pass, the edible powder particles for agglomeration constituting the material separation inhibitor are 3 mm mesh. Pass is preferable, and specifically, the first polysaccharide powder that mainly imparts the effect as the material separation inhibitor is preferably 1 mm mesh pass. Furthermore, it is preferable that the second polysaccharide powder that mainly imparts the effect as the ingredient adhesion improving agent has a small particle size and a large specific surface area, specifically, it is a 0.5 mm mesh pass. It is preferable. That is, the size relationship between the polysaccharide powder and the edible powder particles for agglomeration that constitute the material separation inhibitor has a relatively large size. By combining with the first polysaccharide powder having a small size, it becomes easy to agglomerate the polysaccharide powders constituting the plurality of material separation inhibitors on the surface of the edible powder particles for agglomeration, and the desired size and shape can be obtained. This is because the material separation inhibitor can be easily obtained. In addition, the second polysaccharide powder has a large specific surface area, so that it easily absorbs water, particularly in a topping agent for salad, which is an application of the present invention, and is also used as an ingredient in vegetables having a small surface water content. This is because viscosity is liable to occur for sufficiently adhering the particles.

  Examples of drying ingredients include dried fruits such as raisins, banana chips, prunes, figs, apples, dates, almonds, cashews, pecans, peanuts, macadamia nuts, pistachios, hazelnuts, coconuts, pine nuts, walnuts. , Nutmeg and other nuts, peppercorns, shiso nuts, cabbage nuts, peppers, ginger slices, grain peppers, grain mustard, fennel seeds, cumin seeds, coriander seeds, dill seeds, phenegrie seeds, rosemary, bay leaves , Dried spices such as dried wasabi, dried ginger, dried leek, dried garlic, dried onion, dried lotus root, dried pumpkin, dried peppers, dried tomatoes, dried seaweeds such as dried hijiki, dried wakame, dried crepe. Jako, dried sakura shrimp, bonito Drying seafood such as turnings, dried meat, such as drying bacon, dried flavor ingredient such as chicken flavor vegetable proteins, and the like seasoning granules. Before and after drying, these drying ingredients may be crushed or cut to appropriately adjust their sizes. These dry ingredients, the mass mixing ratio of the material separation inhibitor, especially in the topping agent for the salad as the application of the present invention, from the viewpoint of appearance impact and texture imparted, the larger the ingredient It is desirable that a large amount of the material separation inhibitor is desirable because it requires a strong separation inhibition effect, and it is preferably in the range of 4:96 to 38:62, and preferably in the range of 4:96 to 30:70. Is more preferable. Here, if the mass mixing ratio of the drying ingredient is larger than the above-mentioned preferable range, the content of the material separation inhibitor becomes small, so that the ingredient is large, and it is difficult to obtain a sufficient material separation inhibiting effect. Because it will be. On the other hand, when the mass mixing ratio of the drying ingredient is smaller than the above-mentioned preferable range, the amount of the drying ingredient which is the characteristic of the flavor decreases, and the product may lack impact.

  As an example of seasoning powder used for food topping agents, various food materials for seasoning that have been powdered can be used, and specifically, seasoning powder (miso, soy sauce, sauce powder, etc.) , Sugar powder (glucose, sugar, fructose powder, etc.), pigment powder (turmeric or caramel powder, etc.), flavor powder (yuzu powder, etc.), spice powder (pepper, pepper, garlic, pepper, ginger, mustard powder, etc.) ), Umami seasoning powder (such as sodium glutamate powder), acidulant, skim milk powder, bonito flakes powder, oil and fat, dextrin, thickener, and antioxidant. Note that salt particles are also included in one of the seasoning powders referred to here.

In the present invention, it is presumed that the bulk specific gravity of the first polysaccharide powder having a bulk specific gravity of 0.40 g / cm ³ or less contributes to the effect of suppressing the material separation. In addition, when the first polysaccharide powder having a bulk specific gravity of 0.40 g / cm ³ or less and the second polysaccharide powder having a bulk specific gravity of more than 0.40 g / cm ³ are mixed, a mixture is added. It is presumed that the bulk specific gravity of the saccharide powder contributes as one factor for further improving the ingredient adhesion improving effect, but for the range of the bulk specific gravity of the material excluding the dry ingredient from the food topping agent of the present invention, It was verified whether or not it has any characteristics. As a result, the drying ingredient material was sieved from the food topping agent, and the material that passed through the sieve had a bulk specific gravity of 0.45 g / cm ³ or less when the water content was adjusted to 5% by mass. It was one.

  The food topping agent of the present invention is widely applicable to various foodstuffs, for example, vegetable salad with fresh vegetables, vegetable salad with hot vegetables, potato salad, egg salad, macaroni salad. , Pasta salad, tuna salad, chicken salad, burdock salad, vermicelli salad, etc. are preferably used for mixed salads. Among them, the present invention is preferably embodied as a food topping agent for a salad mainly composed of vegetables such as fresh vegetables and hot vegetables having a low surface water content, specifically, green salad and coleslaw. More preferably, it is embodied as a powdered dressing containing ingredients for Caesar salad, a powdered seasoning, and a powdered decorating agent.

  The topping agent for foods containing ingredients of the present invention is produced, for example, by the following relatively simple method. First, the first polysaccharide powder and the edible powder for agglomeration, which mainly impart the effect as a material separation inhibitor, are put into a general dry powder mixing machine such as a rocking mixer or a Nauta mixer. By mixing and agglomerating the plurality of first polysaccharide powders with the edible powder particles for agglomeration as the core, an adhering mixture of them (that is, a material separation inhibitor) is formed (first mixing step). Then, a dry ingredient, a second polysaccharide powder mainly imparting an effect as an ingredient adhesion improving agent, and other ingredients including seasoning powder are added and mixed (second mixing step). In addition to the method of mixing the materials in two stages as described above, for example, all the above materials (the first polysaccharide powder, the edible powder particles for agglomeration, the drying material, the second material, etc. It is also possible to adopt a method in which the polysaccharide powder of (1) and other materials including seasoning powder) are collectively added and mixed. Even in the latter method in which the materials are collectively mixed in one step, the material separation inhibitor can be formed in the mixture, and sufficient material separation suppression effect and ingredient adhesion improving effect can be obtained. .

  FIG. 1 is a schematic diagram for explaining a method for producing a topping agent for foods containing ingredients of the present invention (as an example, the two-step mixing method described above). Food powder 2, first polysaccharide powder 3, which mainly gives an effect as a material separation inhibitor, seasoning powder 4, material separation inhibitor 5, a second polysaccharide which mainly gives an effect as an ingredient adhesion improving agent. The sugar powder 6 and the food topping agent 7 are shown. 1 (a) shows the first polysaccharide powder 3 and the edible powder particles 2 for aggregation before the first mixing step is performed, and FIG. 1 (b) is the material separation after the first mixing step is performed. The 1st polysaccharide powder 3 and the edible powder grain 2 for aggregation which comprise an inhibitor are shown. After this step, the material separation inhibitor 5 is formed by aggregating the plurality of first polysaccharide powders 3 with the aggregating edible powder particles 2 as a core. FIG. 1 (c) shows a drying ingredient 1, FIG. 1 (d) shows a seasoning powder 4, and FIG. 1 (e) mainly shows a second polysaccharide powder 6 which imparts an effect as an ingredient adhesion improving agent. Is shown. Then, by performing the second mixing step to mix the respective materials, a plurality of material separation inhibitors 5 are attached to the surface of the drying ingredient 1 (so to speak, the plurality of material separation inhibiting agents 5 are drying ingredients. 1 can be obtained (see FIG. 1 (f)). In this case, the presence of the plurality of material separation inhibitors 5 increases irregularities on the surface of the drying ingredient 1, and the seasoning powder 4 is easily caught on the irregularities. As a result, it is presumed that the separation is effectively suppressed and the uniformity of the material is improved. In addition, the second polysaccharide powder 6 mainly imparting the effect as an ingredient adhesion improving agent is evenly attached to the food topping agent 7 to absorb the water content of the food to be added, thereby adding the ingredient. Has sufficient adhesion to food. Therefore, in the past, even if added, it was difficult to achieve the taste improvement effect because it was dropped from the food to be added and accumulated at the bottom of the dish, but this problem was improved and the taste improvement effect was sufficiently achieved without waste. The food topping agent 7 can be obtained. It should be noted that the second polysaccharide powder 6 is first added to the first polysaccharide powder 3 and the edible powder particles 2 for aggregation after the first mixing step shown in FIG. A manufacturing procedure of adding the remaining ingredients may be adopted.

  Hereinafter, examples will be described in which the topping agent for food containing ingredients of the present embodiment, the method for suppressing the separation of ingredients in the topping agent, and the method for improving the adhesion of the ingredients to the food to be added are further embodied.

[Evaluation test 1] "Selection of raw material of polysaccharide powder constituting material separation inhibitor and verification of range of bulk specific gravity"

  In this evaluation test 1, the purpose was to select the raw material of the polysaccharide powder used as the material separation inhibitor and to verify the range of the bulk specific gravity. Here, ten types of polysaccharide powder raw materials were used (see Table 1). Specifically, "okara powder" is used as the starch-containing material, "tapioca starch", "potato starch", "corn starch", and "glutinous rice flour starch" are used as the starch, and "phosphorylated cross-linked starch" is used as the modified starch. , "Acetylated adipic acid crosslinked starch", "starch acetate" and "hydroxypropyl starch" were used, and "glutinous rice flour: hydroxypropyl starch = 80: 20 mixture" was used as a starch / modified starch mixture (Table 1A). . In addition, these mixtures were prepared and used (Table 1B).

  The edible powder particles for agglomeration with respect to the polysaccharide powder were "ground sesame (mass blending ratio 17%)", and the drying ingredients were "dry onion slices (mass blending ratio 31%)", and the above-mentioned polysaccharides were added to these. Each powder was blended (mass blending ratio: 52%) and put into a transparent vinyl bag all at once (total amount: 500 g). Next, the vinyl bag in which the materials were put was inflated with air, and then shaken well by hand to thoroughly mix and stir. Then, the degree of mixing of the dry ingredients into the entire mixture was visually determined. The results are shown in Table 1A and Table 1B. The particle size of the dried onion slices was 5 mm mesh on and 30 mm mesh pass, the particle size of ground sesame was 1 mm mesh on and 3 mm mesh pass, and the particle size of the polysaccharide powder was 1 mm mesh pass.

  Further, with respect to the above mixture, the adhesion of the ingredients to the vegetable salad was verified. Specifically, after washing with water, 100 g of lettuce that had been drained was sprinkled with 15 g of each mixture and mixed lightly, and the distribution of ingredients on raw vegetables after 10 minutes was evaluated by visual observation.

In this evaluation test 1, the "mixing degree of the drying ingredient into the entire mixture" of each sample was determined according to the following criteria.
×: Drying ingredients are unevenly dispersed in the mixture and float on the top of the mixture (impossible)
Δ: Drying ingredients are dispersed in the mixture slightly unevenly and float on top of the mixture in a large proportion (impossible)
◯: Drying ingredients are almost evenly dispersed in the mixture, and the ratio of floating above the mixture is small (possible)
◎: Drying ingredients are uniformly dispersed in the mixture and do not float above the mixture (possible)

The "adhesion of ingredients to salad" of each sample was judged according to the following criteria.
×: Ingredients do not adhere to raw vegetables (impossible)
△: Ingredients are less likely to adhere to raw vegetables, and there is a large proportion of spillage on the bottom of the plate (impossible)
△ ': Adhesion on raw vegetables is too strong and dispersibility is poor (impossible)
○: Ingredients tend to adhere to the raw vegetables, and the rate of spilling on the bottom of the plate is small (possible)
◎: Ingredients adhere to raw vegetables (possible)

Based on the determination result of the mixing degree of the ingredients and the determination result of the adhesiveness of the ingredients to the raw vegetables, a comprehensive evaluation having both effects was determined according to the following criteria.
×: not suitable △: somewhat unsuitable ○: suitable ◎: particularly suitable

The thickening of each polysaccharide powder was performed by a method using a falling body viscometer standardized as a JIS viscosity measuring method, and the dropability of the sample was visually determined.
×: Fast falling, low viscosity increase △: Slightly falling, low viscosity increase ○: Slow slow, high viscosity increase ◎: Slow falling, high viscosity increase

As shown in Table 1A, among the several listed polysaccharide powders, the bulk specific gravity was the highest, which was 0.48 g / cm ³ of glutinous rice flour starch (manufactured by Sanwa Starch: trade name “Motiru Alpha”). )Met. On the contrary, the smallest was a mixture of glutinous rice flour of 0.23 g / cm ³ and hydroxypropyl starch = 80: 20 (manufactured by Matsutani Chemical Co., Ltd .: trade name “Rice Star RC”). Regarding "the degree of mixing of the dry ingredients into the entire mixture", in the samples using the polysaccharide powder having a bulk specific gravity of more than 0.40 g / cm ³ , the dry ingredients were not uniformly dispersed, The evaluation was judged as “x”. On the other hand, in the samples using the polysaccharide powder having the bulk specific gravity in the range of 0.20 g / cm ³ or more and 0.40 g / cm ³ or less, the drying ingredient was almost uniformly dispersed, and the evaluation “ It was judged as "O" or higher. Particularly, a mixture of okara powder (bulk specific gravity: 0.26 / cm ³ ), hydroxypropyl starch (bulk specific gravity: 0.27 g / cm ³ ), glutinous rice flour: hydroxypropyl starch = 80: 20 (bulk specific gravity: 0. The sample using 23 g / cm ³ ) was evaluated as “◎”, and it was concluded that the material separation inhibitor is highly suitable as a raw material for the polysaccharide powder mainly used for imparting the effect as the material separation inhibitor. Was given.
However, regarding the adhesion of ingredients to raw vegetables, a sample (a bulk specific gravity of 0.23 g / cm ³ ) of a mixture of glutinous rice flour: hydroxypropyl starch = 80: 20 among the above-mentioned polysaccharide powders was used ( Other than the evaluation "◎"), the evaluation was "○", and although it was weak, the suitability as an ingredient adhesion improver was recognized, but in other polysaccharide powders, the evaluation was "△" or "x" or less. Therefore, the suitability as an ingredient adhesion improving agent was low.

  Therefore, referring to the ingredient adhesion effect of the mixture of glutinous rice flour: hydroxypropyl starch = 80: 20 (comprehensive evaluation “◎”), in order to search for a wider combination of starch mixtures having the ingredient adhesion effect, the above-mentioned caps A mixture of the polysaccharide powders having different specific gravities was prepared (Table 1B) and evaluated. The results are shown in Table 1B.

Bulk density is the smallest and 0.23 g / cm ^3, glutinous rice flour: hydroxypropyl starch = 80: 20 mixture of: and (Matsutani Chemical trade name "Rice Star RC"), bulk density 0.30 / cm ³ or more In the case of mixing the polysaccharide powders of No., all were judged as “○” in the judgment of the mixing degree of the ingredients, and it was concluded that they are suitable as the raw material of the polysaccharide powder used for imparting the effect as the material separation inhibitor. It was

However, in the determination of the adhesion of the ingredients to the raw vegetables, bulk specific gravity of 0.23 g / cm ³ to "Rice Star RC", bulk density 0.30 / cm ³ or more, 0.40 / When a polysaccharide powder having a size of ³ cm ³ or less was mixed, all became “Δ ′”, and it was concluded that the adhesivity was too strong and the suitability was low as a raw material of the polysaccharide powder used as the ingredient adhesion improving agent. . On the other hand, the bulk specific gravity of 0.23 g / cm ³ to "Rice Star RC", when the bulk specific gravity was mixed larger material 0.40 / cm ³ are all "◎" and ingredients adhesion improving It was concluded that the polysaccharide powder used as a raw material for imparting the effect as an agent has suitable adhesiveness and high suitability.

Then, instead of a bulk specific gravity of 0.23 g / cm ³ "Rice Star RC" polysaccharide powder bulk density 0.30 g / cm ³ or more 0.40 g / cm ³ or less, the bulk density 0. In the case of mixing with a polysaccharide powder of more than 40 / cm ³ , all were judged as “○” in the determination of the mixing condition of the ingredients, and as a raw material of the polysaccharide powder used for imparting the effect as the material separation inhibitor, It was concluded that it was suitable. In addition, in the determination of the adhesiveness of ingredients to raw vegetables, when the bulk specific gravity of the latter polysaccharide powder was 0.30 / cm ³ or more and 0.40 / cm ³ or less, all were “○”. Therefore, it was concluded that it is suitable as a raw material of the polysaccharide powder used for imparting the effect as the ingredient adhesion improving agent.

From the above results, as a polysaccharide powder having both the effect as the material separation inhibitor and the effect as the ingredient adhesion improving agent, the “Rice Star RC” (rice cake having a bulk specific gravity of 0.23 g / cm ³ Rice flour: hydroxypropyl starch = 80:20 mixture), and a polysaccharide powder having a bulk specific gravity of 0.40 / cm ³ or less, and a particle size further smaller and a bulk specific gravity larger than 0.40 / cm ^{3 and} thickening. It has been found that a mixture of polysaccharide powders having It was also found that the mixture of "Rice Star RC" and the polysaccharide powder having a bulk specific gravity of more than 0.40 / cm ³ is preferable because the ingredient adhering effect is further improved. That is, the first polysaccharide powder having a bulk specific gravity of 0.40 g / cm ³ or less and a particle size smaller than that of the first polysaccharide powder, and having a bulk specific gravity of more than 0.40 g / cm ³ and a thickening property It was concluded that a mixture with a second polysaccharide powder having it is preferred.

[Evaluation test 2] “Verification of range of mixing ratio of edible powder particles for aggregation”

  In this evaluation test 2, the purpose was to verify the range of the mixing ratio of the edible powder particles for aggregation used as the material separation inhibitor. Here, based on the results of Evaluation Test 1, as the first polysaccharide powder, the product name “Rice Star RC (having a mass mixing ratio of glutinous rice flour: hydroxylpropyl starch of 80:20)” manufactured by Matsutani Chemical Co., Ltd., The second polysaccharide powder was selected as a polysaccharide powder obtained by mixing Sanwa Starch's trade name “Motile Alpha (glutinous rice starch)” at a mass ratio of 67:33. Then, the edible powder particles for agglomeration were “ground sesame”, the drying ingredients were “dry onion slices (mass mixing ratio 31%)”, and “Rice star RC” and “motile alfa” were mixed. The ratios of the polysaccharide powder and the “ground sesame” were changed as shown in Table 2, and the tests and evaluations were performed in the same manner as in the evaluation test 1. The results are shown in Table 2. The grain size of the dried onion slices is 5 mm mesh on and 30 mm mesh pass, the grain size of ground sesame is 1 mm mesh on and 3 mm mesh pass, and the grain size of the "rice star RC" which is a polysaccharide powder is 1 mm mesh pass, The particle size of "Motile Alpha" was 0.5 mm mesh pass.

  As a result, as shown in Table 2, the mass mixing ratio of the polysaccharide powder and the edible powder particles for agglomeration is preferably in the range of 20:80 to 80:20 (that is, evaluated as “◯” or more). Judgment), and it is more preferable that it is in the range of 30:70 to 80:20 (that is, judgment “⊚”).

[Evaluation Test 3] "Verification of range of mixing ratio of polysaccharide powder for imparting effect as ingredient adhesion improving agent"

  In this evaluation test 3, the polysaccharide powder selected in evaluation test 1 (that is, the second polysaccharide powder for imparting an effect as an ingredient adhesion improving agent; (Also referred to as “agent”) for the purpose of verifying the range of the mixing ratio in the total amount of the topping agent. Here, based on the results of Evaluation Test 1, as the first polysaccharide powder, the product name “Rice Star RC (having a mass mixing ratio of glutinous rice flour: hydroxylpropyl starch of 80:20)” manufactured by Matsutani Chemical Co., Ltd., As the second polysaccharide powder, Sanwa Starch's trade name "Motil Alpha (glutinous rice starch)" is selected as the polysaccharide powder, and the edible powder particles for coagulation are "Sesame sesame (mass mixing ratio 17%). ) ”, And the mass mixing ratio of the polysaccharide powder and the edible powder particles for aggregation was set to 75:25. The same as in Evaluation Test 1 after changing the ratio of “Rice Star RC” and “Motile Alpha” as shown in Table 3 after using “dry onion slices (mass mixing ratio 20%)” as the drying ingredients. The method was used for testing and evaluation. The results are shown in Table 3.

  As shown in Table 3, if the addition amount of the ingredient adhesion improving agent (second multilayer powder) to the total amount of the topping agent is less than 2.5% by mass, the effect of the ingredient adhesion improving agent is insufficient, It was found that the ingredients were easy to fall off. Further, it was found that if it is more than 30%, the effect of the ingredient adhesion improving agent is too strong, the topping agent aggregates and is not uniformly dispersed in the food material, and the taste improving effect of the added food is not improved. Therefore, the mass mixing ratio of the ingredient adhesion-improving agent to the total amount of the topping agent is preferably in the range of 2.5% to 30% (that is, evaluated as “◯” or more) in the range of 5% to 20%. It was concluded that it is more preferable (that is, evaluated as “⊚”), and about 10% is particularly preferable.

[Evaluation test 4] "Verification of raw material for edible powder for agglomeration"

  The evaluation test 4 was conducted for the purpose of verifying the raw material of the edible powder particles for aggregation used as the material separation inhibitor. Here, based on the results of the evaluation test 1, the first polysaccharide powder is a product name “Rice Star RC” manufactured by Matsutani Chemical Co., Ltd., and the second polysaccharide powder is a product name “motile” manufactured by Sanwa Starch. "Alpha" was selected. Further, based on the result of the evaluation test 3, the mass blending ratio of "motile alfa" was set within the range of 2.5% by mass to 30% by mass in the total amount of the polysaccharide powder, and the result of the evaluation test 2 was obtained. Based on this, the mass mixing ratio between the total amount of the polysaccharide powder and the edible powder particles for aggregation was set within the range of 20:80 to 80:20. In this way, the effect of suppressing the material separation of various drying ingredient materials by the edible powder particles for aggregation shown in Tables 4A to 4J was verified. Specifically, only one kind of "dry onion slice" was used as a drying ingredient, or two kinds selected from "dry garlic grain" and "dry bacon" were used in combination. The sizes of the "dried onion slices" and "dry bacon" were 5 mm mesh on and 30 mm mesh pass, and the sizes of "dry garlic granules" were 1 mm mesh on and 10 mm mesh pass. Then, the results of the tests and evaluations performed by the same method as the evaluation test 1 are shown in Tables 4A to 4J, respectively.

  The verification of the edible powder particles for agglomeration was 1) containing oil and 2) containing a small amount of water, which was supposed to attach the polysaccharide powder, and felt a little sticky to the touch. What was pre-selected with this as an index was subjected to the test. The “seasoned green soybean powder” is obtained by impregnating palm oil, then drying and crushing in the manufacturing process. The thickeners "carrageenan" and "dextrin (DE9-12)" and the binder "sodium polyphosphate" are prepared by adding a sufficient amount of water in advance to dissolve each component solution into a metallic form. It was thinly spread on a vat, dried at 40 ° C., dried to a water content of 6% by mass or more and 10% by mass or less, and crushed into particles by a mill. By the way, the particle size of each drying ingredient is within the range of 1 mm mesh on and 30 mm mesh pass, and the particle size of each edible powder particle for agglomeration is 1 mm mesh on and 3 mm mesh pass. The particle size of “Rice Star RC” was 1 mm mesh pass, and the particle size of “Motile Alpha” was 0.5 mm mesh pass.

  As a result, as shown in Table 4A and Table 4B, since all were evaluated as "⊚", "sesame sesame" and "chicken extract powder" that naturally contain oils and fats were used as the edible powder particles for aggregation. It was found that they can be used and that they can be used in combination. As shown in Table 4C, it was determined that the evaluation was "⊚", and thus "seasoned soybean powder" artificially impregnated with oil and fat could be used as the edible powder particles for aggregation. As shown in Table 4D, since it was determined that the evaluation was “⊚”, as the edible powder particles for aggregation, “surimi sesame” that naturally contained fats and oils and “crude salt” that naturally contained a small amount of water were selected. It turns out that can be used together. As shown in Table 4E, Table 4F, and Table 4G, since all were evaluated as "⊚", "crude salt" and "powdered soy sauce" which naturally contain a small amount of water as edible powder particles for aggregation. It was found that "black sugar" can be used. According to Table 4H, Table 4I, and Table 4J, all were evaluated as "⊚", so "carrageenan (thickener)" artificially impregnated with a small amount of water was used as the edible powder particles for aggregation. , "Dextrin (DE9-12) (thickener)", "sodium polyphosphate (binder)" can be used.

  Further, from the above results, the addition of the edible powder particles for agglomeration, and the second polysaccharide powder that imparts the effect as an ingredient adhesion improving agent is effective regardless of the type of drying ingredient used. Further, it was found that it is effective even when different kinds of drying ingredient materials are used together.

[Evaluation test 5] "Verification of the range of the mixing ratio of the drying ingredient material and the material separation inhibitor"

  The evaluation test 5 was conducted for the purpose of verifying the range of the mixing ratio of the drying ingredient material and the material separation inhibitor. Here, based on the result of the evaluation test 1, as the first polysaccharide powder, the product name “Rice Star RC” manufactured by Matsutani Chemical Co., Ltd. was selected and the second polysaccharide powder was selected. As the saccharide powder, Sanwa Starch's product name "Motil Alpha" is selected as a polysaccharide powder that has the effect of improving the adhesiveness of ingredients, and based on the results of Evaluation Test 2, "Sesame Sesame" is used for aggregation. The edible powder particles were selected and the mass mixing ratio thereof was set to 80:20. Further, based on the result of the evaluation test 3, the mass mixing ratio of the material separation inhibitor to the drying ingredient is changed as shown in Table 5 to prepare a sample of the food topping agent, and the same method as the evaluation test 1 is used. The tests and evaluations were performed on them. The results are shown in Table 5. In addition, in this evaluation test 5, the 2nd polysaccharide powder for giving the effect as an ingredient adhesion improving agent is also called "ingredient adhesion improving agent" for convenience. Therefore, in the table, the term "mass mixing ratio of the material separation inhibitor to the dry ingredient" means "the material separation inhibitor to the dry ingredient (however, the second polysaccharide powder as the ingredient adhesion improver. Mass excluding ratio) ”. The same applies to evaluation tests 6 and 7 described later.

  Other seasoning powders include "flavor powder (mayonnaise flavor powder) (64% by mass in the total amount of seasoning powder)", "salt granules (salted) (18% by mass)", "granulated sugar (sweetened) (same)" 18% by mass) ”and the like was used. All particle sizes are 1 mm mesh pass. In addition, these seasoning powders have nothing to do with the material separation suppressing effect of the present invention.

The value in parentheses indicates the mass mixing ratio of the drying ingredient material and the material separation inhibitor.

  As a result, as shown in Table 5, it is preferable that the mass mixing ratio of the drying ingredient material and the material separation inhibitor be in the range of 4:96 to 38:62 (that is, evaluated as “◯” or more). ) It was concluded that the range of 4:96 to 30:70 is more preferable (that is, the evaluation is “⊚”).

[Evaluation test 6] “Verification of range of bulk specific gravity of material excluding drying ingredients from topping agents”

  The evaluation test 6 was carried out for the purpose of verifying the range of the bulk specific gravity of the material excluding the drying ingredient material from the topping agent. Here, based on the result of the evaluation test 1, "Rice Star RC" was selected as the first polysaccharide powder, and based on the result of the evaluation test 2, "ground sesame" was selected as the edible powder particles for aggregation. , And their mass mixing ratio was 80:20. Further, based on the result of the evaluation test 1, the second polysaccharide powder was selected as a product name “Motiru Alpha” manufactured by Sanwa Starch. Samples of food topping agents were prepared by changing the mass mixing ratio of the material separation inhibitor, the ingredient adhesion improving agent (second polysaccharide powder) and the seasoning powder as shown in Table 6. Next, after removing only the drying ingredient from the produced topping agent by sieving and adjusting the water content of the material excluding the drying ingredient to 5% by mass, the bulk specific gravity of the material passing through the mesh was measured. The composition of the other seasoning powder was the same as in Evaluation Test 4.

As a result, as shown in Table 6, the material excluding the drying ingredient by passing through the mesh has a bulk specific gravity of 0.45 g / cm ³ or less when the water content is adjusted to 5% by mass (specifically, , where it was found that that the ^{0.33g / cm 3 ~0.45g / cm 3} ) which is one of the features.

[Evaluation test 7] "Verification of effects of the present invention"

  Based on the above condition examination results, the following, to prepare a food topping agent containing ingredients, dry ingredients, seasoning powder, polysaccharide powder and agglomerated edible powder granules material separation The stability of mixing with the inhibitor and the adhesion of the ingredients to the food to be added by the polysaccharide powder, which gives the effect as the ingredient adhesion improving agent, were verified. Here, as an example of a topping agent for foods containing ingredients for raw vegetable salad, "powdered dressing with ingredients" was prepared as shown in Table 7 and compared with other prescription examples.

  As a verification method, each material in Table 7 was put into an opaque pouch container at the following mass blending ratio (total amount: 250 g) all at once, and the pouch container was inflated with air, then shaken well by hand to mix thoroughly. It was stirred. After that, the content was sampled 20 g each in succession 10 times, the dried ingredients were sieved, and the mass of the dried ingredients was measured each time. Based on the values, the average content (%) of the dry ingredient content and the dispersion index (3σ) of the dry ingredient content are calculated, and the material of the dry ingredient and other materials is the same as the evaluation test 1. The degree of separation suppression effect was determined. Further, each mixture was sprinkled on a raw vegetable salad and lightly mixed, and the adhered state of the ingredients on the vegetable surface was visually determined. The degree of mixing of the dry ingredient into the entire mixture and the adhesion of the dry ingredient to the vegetables were determined using the same criteria as in [Evaluation Test 1].

  As a result, as shown in Table 7, in the "powdered dressing with ingredients" for salad, the product of Example 1 to which the present invention was applied had a significantly small variation index (3σ) of the dry ingredient content. It was found that the effect of suppressing the material separation between the drying ingredient material and the other material was sufficiently exerted. Furthermore, it was found that the adhesion of the dried ingredients to the raw vegetables was good.

  In contrast, in Comparative Example 1 in which “no edible powder particles for agglomeration” and Comparative Example 2 in which “no separation inhibitor constituent polysaccharide powder” were used, the variation index (3σ) was larger than that in Example 1. Therefore, the effect of suppressing the material separation between the drying ingredient material and the other materials was not sufficiently exerted. Therefore, the material separation suppressing effect is not exerted alone, and in order to exert the material separation suppressing effect, the polysaccharide powder and the edible powder for aggregation are used in combination (that is, the material separation suppressing agent is used in combination with each other. It is essential that the

  Similarly, in Comparative Example 3 (that is, the prior art) which is the “granulating technique for seasoning powder”, the effect of suppressing the material separation between the drying ingredient material and the other materials is insufficient, and the present invention is also applied to this. It was found that the product of Example 1 to which is applied has a significantly high effect of suppressing material separation. Regarding the average content (%) of the dry ingredient content and the (mixing ratio by mass), there was no great difference between the examples and the comparative examples, and it was judged that there was no problem within the allowable range.

  In addition, in Example 2 in which "no ingredient adhesion improving agent" was used, although the material separation suppression effect was remarkably high as in Example 1, the adhesiveness of ingredients in the food to be added was slightly inferior. Although the adhesion of the ingredients did not occur and the taste improving effect by the addition of the topping agent was recognized, the mixing of the ingredient adhesion improving agent is effective for the taste improving effect of the salad based on the improvement of the adhesion of the ingredients. It was proven. Therefore, when the ingredients are sufficiently adhered to raw vegetables having a low surface water content such as salad, and the taste improving effect is improved by the addition of the dry food containing the ingredients, a polysaccharide having a small particle size and a thickening property is used. It has proven more preferable to mix the powders.

[Conclusion]
Summarizing the above results, according to each example of the present embodiment, it is difficult to separate the seasoning powder and the drying ingredient material having different particle sizes without performing a complicated pretreatment operation of the material, and the cost performance and the flavor are improved. It is also excellent, and it is possible to provide a topping agent for food containing ingredients, which can improve the adhesion of ingredients to the food to be added and improve the taste of the food to be added. The present invention is not limited to the above-mentioned embodiment, and may be appropriately modified without departing from the spirit of the invention.

DESCRIPTION OF SYMBOLS 1 ... Drying ingredients 2 ... Edible powder particles for agglomeration 3 ... (The 1st polysaccharide powder which comprises a material-separation inhibitor and mainly imparts a material-separation-inhibiting effect) 4 ... Seasoning powder 5 ... … Second polysaccharide powder (constituting a material separation inhibitor and mainly imparting an effect of improving ingredient adhesion) 7… Topping agent for food

Claims (10)

A food topping agent containing a drying ingredient and seasoning powder,
A first polysaccharide powder having a bulk specific gravity of 0.37 g / cm ³ or less, and a particle size smaller than that of the first polysaccharide powder, and a bulk specific gravity of 0.43 g / cm ³ or more, and a thickening property . A second polysaccharide powder having, and a material separation inhibitor composed of powdery and / or particulate edible powder particles for aggregation having the property of aggregating the polysaccharide powder ,
The mass mixing ratio of the polysaccharide powder and the edible powder particles for aggregation is in the range of 20:80 to 80:20,
The mass mixing ratio of the drying ingredient material and the material separation inhibitor is in the range of 4:96 to 38:62,
The content of the second polysaccharide powder with respect to the total amount of the topping agent is 2.5% by mass or more and 30% by mass or less, and a topping agent for food containing ingredients. Material excluding the dry ingredient in the topping agent has a bulk density when adjusting the water content of 5% by weight, ingredients according to claim 1, characterized in that at 0.45 g / cm ³ or less Containing food topping agent. The said polysaccharide powder contains starch as a main component, The topping agent for foodstuffs containing the ingredient of Claim 1 or 2 characterized by the above-mentioned. The polysaccharide powder contains starch as a main component,
4. The starch and the edible powder particles for agglomeration are mixed in a mass ratio of 20:80 to 80:20, and any one of claims 1 to 3 is characterized. Food topping agent with ingredients. The topping agent for food containing ingredients according to any one of claims 1 to 4 , wherein the edible powder particles for agglomeration contain 6 % by mass or more and 10% by mass or less of water. 6. The ingredient according to any one of claims 1 to 5 , wherein the material separation inhibitor is smaller than the drying ingredient and has a size equal to or larger than the seasoning powder. Food topping agent. The drying ingredients are 1 mm mesh on and 30 mm mesh pass,
The edible powder particles for agglomeration are 1 mm mesh on and 3 mm mesh pass,
The first polysaccharide powder is a 1 mm mesh pass,
The ingredient-containing food topping agent according to any one of claims 1 to 6 , wherein the second polysaccharide powder has a 0.5 mm mesh pass. The said topping agent is for salads, The topping agent for foodstuffs containing the ingredient of any one of Claim 1 thru | or 7 characterized by the above-mentioned. The topping agents, food topping agent ingredients containing according to any one of claims 1 to 8, characterized in that a salad with dished vegetables mainly. A topping agent for foods containing a dry ingredient and seasoning powder, a bulk density of 0.37 g / cm ³ or less, a first polysaccharide powder having a particle size smaller than that of the first polysaccharide powder, A second polysaccharide powder having a bulk specific gravity of 0.43 g / cm ³ or more and having a viscosity increasing property, and powdery and / or particulate edible powder particles for aggregation having a property of aggregating the polysaccharide powder. with the addition of material separation inhibitor constituted by a,
The mass mixing ratio of the polysaccharide powder and the edible powder particles for aggregation is set in the range of 20:80 to 80:20,
The mass mixing ratio of the drying ingredient and the material separation inhibitor is set in the range of 4:96 to 38:62,
By controlling the content of the second polysaccharide powder with respect to the total amount of the topping agent to be 2.5% by mass or more and 30% by mass or less, it is possible to suppress the separation of the topping agent material, and A method for improving the adhesion of drying ingredients.