JP7135309B2 - Solid seasoning food and its manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a solid seasoned food and a method for producing the same.

Solid seasoned foods (including solid seasonings and solid foods and beverages) made by compressing and molding powdered ingredients for seasonings and foods and beverages using a press or the like have low hygroscopicity, are excellent in transportation efficiency, and can It has an excellent feature in that the usage amount can be easily grasped.

Conventional solid seasoned foods are usually made by compression-molding an amount of powdered raw material suitable for one-time cooking or one-person cooking into a lumpy three-dimensional shape (for example, rectangular parallelepiped, cube, etc.). For example, for hot pot dishes, solid seasoning foods in the shape of rectangular parallelepipeds suitable for the amount of soup stock for one person are known. is immersed in a predetermined amount of water or hot water and dissolved to make the desired amount of dashi. Similarly, for applications such as Western-style stewed dishes, cuboid solid seasoned foods suitable for the amount of consommé soup for one cooking are known.

JP 2015-202073 A

However, when the inventors of the present invention made a detailed study of cooking using the above-described solid seasoned food, they found that the following problems existed. The problem is that conventional general solid seasoning foods are used by being immersed in water (including hot water) and dissolved (or dispersed) during cooking, and the solid seasoning foods require compression molding at high pressure. As a result of its high density and impeding immersion in water, it originally dissolves (or disperses) in water (hot water), but it takes a relatively long time to disintegrate and completely dissolve in water. It is a problem that it is an obstacle to shortening the cooking time.

According to further studies by the present inventors, low-pressure compression molding can be used as one means of increasing the solubility (or disintegration) of solid seasoned foods. However, although such means can improve the solubility, the shape-retaining property of the solid seasoned food is lowered, and as a result, another problem arises, such as wear and tear of the product during transportation.

On the other hand, disintegrants are known for enhancing the disintegration properties of molding agents such as pharmaceuticals. In fact, there is also a report on the application of carbonate as a disintegrant to solid seasoned foods (eg, Patent Document 1). However, applying a disintegrant to a solid seasoned food to obtain desirable easily disintegrating properties may cause new problems such as an effect on taste and an increase in cost. In addition, a method using melting of sugar has been reported, but when such a method is used, separate manufacturing steps such as humidification, drying, and heating are required, and there are problems such as complicating the manufacturing process. .

In addition, as an approach to improve the solubility problem from a completely different point of view, the present inventors use a solid seasoning food instead of improving the solubility by adding improvements to the components, structure, etc. of the solid seasoning food. Previously, users have considered the approach of splitting, cutting, etc., with a cutting tool such as a knife to increase its surface area and thereby ameliorate the solubility problem. However, solid seasoned foods that are given a relatively high degree of hardness in order to prevent wear and tear cannot usually be easily divided. You may endanger yourself.

In view of such circumstances, an object of the present invention is to provide a solid seasoned food that can improve solubility and disintegration without impairing shape retention, and a method for producing the same.

As a result of intensive studies on the above-mentioned problems, the present inventors have found that, even in the case of solid seasoned foods in the form of solid masses, for which there was no conventional concept of breaking, grooves having a specific depth and angle are imparted to the surface thereof. In this case, while maintaining a high degree of shape retention, it gives the user the impression that it is easy to divide at first glance, makes the user feel that he/she wants to divide it positively, and furthermore, it is easy to break by hand. The present invention has been completed by further researching based on these findings.
That is, the present invention is as follows.

[1] A solid seasoned food having a lumpy three-dimensional shape,
The three-dimensional shape has at least a first surface and a second surface opposite to the first surface,
At least one of the first surface and the second surface is provided with a V-shaped groove for breaking the solid seasoned food,
The angle inside the V shape of the V-shaped groove is 20 degrees to 130 degrees, and
(I) when the V-groove is provided on only one of the first and second surfaces, the depth of the V-groove in the height H defined by the first and second surfaces; The ratio of D is 6% to 50%,
(II) When the V-shaped groove is provided on both the first surface and the second surface, both V-shaped grooves are provided at positions corresponding to each other on the front and back, and The ratio of the total (d1 + d2) of the depths d1 and d2 of each V-shaped groove to the height H defined by the surface is 6% to 50%.
The solid seasoning food.
[2] The solid seasoned food according to [1], wherein the V-shaped groove is provided at a position where the V-shaped groove passes through the center of the surface of the first surface and the second surface.
[3] The solid seasoned food according to [1] or [2], wherein the three-dimensional shape of the mass is a rectangular parallelepiped.
[4] The solid seasoned food according to any one of [1] to [3], which has a volume of 1 cm ³ to 15 cm ³ per piece.
[5] The solid seasoned food according to any one of [1] to [4], which weighs 3 g to 15 g per piece.
[6] The solid seasoning food according to any one of [1] to [5], wherein the solid seasoning food has a hardness of 5N to 500N as measured using a Kiya hardness tester.
[7] The solid seasoned food according to any one of [1] to [6], which is obtained by compression-molding the powder raw material.
[8] The method for producing the solid seasoned food according to any one of [1] to [7],
A powder compression molding step of compressing and molding the powder raw material into the solid seasoning food using a mortar, an upper mold, and a lower mold that determine the solid three-dimensional shape of the solid seasoning food to be manufactured,
At least one of the mold surface of the mortar, the mold surface of the upper mold, and the mold surface of the lower mold corresponds to the shape of the V-shaped groove for forming the V-shaped groove of the solid seasoned food. A ridge-like protrusion is provided to
The manufacturing method.
[9] The production method according to [8], wherein the molding pressure during compression molding in the powder compression molding step is 5 to 300 MPa.

As described in the description of the background art, conventional solid seasoned foods are obtained by compressing powder raw materials in an amount suitable for cooking for one time or cooking for one person into a three-dimensional block shape. The amount of seasoning food is the minimum unit required for cooking. Therefore, users do not need to break individual solid seasoned foods, and do not have the idea or concept of breaking individual solid seasoned foods. Moreover, since the solid seasoning food is hard and small, it is difficult to actually break it.

However, the solid seasoning food of the present invention (hereinafter also referred to as "the solid seasoning food") is provided with a V-groove having an appropriate shape and size for the purpose of increasing the surface area. Even users who do not have the idea of splitting food have the impression that it can be split at first glance, and have a desire to actively split food. It has become easy.

Therefore, the solid seasoned food can be encouraged to be divided by the user based on its appearance characteristics, which increases the surface area during cooking, and as a result, can improve the problem of low solubility. In addition, in the solid seasoned food of the present invention, since the angle θ1 and the depth h of the V-groove are appropriately set, it has a shape that is easy for the user to split and has high shape retention. Minimize wear and tear during transportation.

FIG. 1 is a perspective view illustrating an aspect of the solid seasoned food of the present invention. FIG. 1(a) is a diagram illustrating an aspect in which a V-shaped groove is provided only on one surface, and FIG. 1(b) is a diagram illustrating an aspect in which V-shaped grooves are provided on two surfaces. is. FIG. 2 is a partially enlarged view illustrating the V-shaped shape of the V-shaped groove when the solid seasoned food of the present invention is viewed from the direction along which the V-shaped groove advances (the direction along the groove). FIG. 3 is a view for explaining one aspect of the production method of the present invention, exemplifying an aspect of a compression mold for producing the solid seasoned food of the present invention. FIG. 3(a) is a cross-sectional view of a compression mold configured to form a V-shaped groove with a lower mold. The figure shows a state in which the powder material is compacted in a mold. FIG. 3(b) is a perspective view of a compression mold configured to form a V-shaped groove by the die surface (the inner surface of the through hole) of the die. In FIG. 3(b), the upper die, the lower die and the die are shown separately to show the opening profile of the through hole of the die. FIG. 4 is a diagram showing the results of the disintegration test. FIG. 5 is a diagram showing the appearance of solid seasoned foods having various shapes, which were subjected to the test of Example 3. FIG. FIG. 6 is a diagram showing a test method for breaking a sample in Example 3 of the present invention. Hatching is applied to distinguish areas. FIG. 7 is a diagram showing the appearance after dividing the solid seasoned foods having various shapes, which were subjected to the test of Example 3. FIG.

The present invention will be described in detail below.

1. Solid Seasoned Food As shown in FIG. 1, the solid seasoned food of the present invention has a blocky three-dimensional shape. In the example of FIG. 1, the massive three-dimensional shape is a rectangular parallelepiped having dimensions of height H, width W1, and depth W2. As shown in the figure, the massive three-dimensional shape has at least a first surface S1 and a second surface S2 opposite to the first surface S1, and at least one of the first surface S1 and the second surface S2 One surface is provided with a V-shaped groove for breaking the solid seasoned food. The V-shaped groove may be provided only on one of the first surface and the second surface as shown in FIG. 1(a), or may be provided on the first surface and the second surface as shown in FIG. It may be provided on both of the two sides. Although FIG. 1A shows the case where the V-shaped groove 10 is provided on the first surface S1 as an example for explanation, the first surface can be replaced with the second surface. That is, FIG. 1(a) is also a view showing a mode in which a V-shaped groove is provided on one of two surfaces located on opposite sides of each other.

The angles (θ, θ1, θ2) inside the V shape of the V-shaped groove are 20 degrees to 130 degrees. In addition, the depth of the V-shaped groove is limited as follows with respect to the dimensions of the solid seasoned food.

(I) As shown in FIG. 1(a), when the V-shaped groove 10 is provided only on one of the first surface S1 and the second surface S2, it is defined by the first surface and the second surface. The ratio of the depth D of the V-shaped groove to the height H ((D/H)×100) is preferably 6% to 50%.

(II) As shown in FIG. 1(b), when V-shaped grooves are provided on both the first surface S1 and the second surface S2, both V-shaped grooves 11 and 12 cooperate with each other. , each V-shaped groove provided at positions corresponding to each other on the front and back so that it can act as a groove for breaking the solid seasoned food, and occupying the height H defined by the first surface and the second surface The ratio of the total of the respective depths d1 and d2 ((d1+d2)/H))×100) is preferably 6% to 50% as in the case of (I) above. Note that both (d1/H)×100 and (d2/H)×100 are preferably 6% or more from the viewpoint of giving the user a feeling that they want to crack.
The above configuration achieves the object of the present invention.

(Lumpy three-dimensional shape)
The term "massive three-dimensional shape" as used in the present invention means that when three-dimensional directions (x, y, z) orthogonal to each other are set for an arbitrary posture of the three-dimensional shape, each maximum dimension in the three-dimensional direction The shape is such that (X1, Y1, Z1) is within about 30-250% of each other dimension. That is, the term "massive three-dimensional shape" as used in the present invention refers to shapes excluding easily breakable shapes such as excessively long and thin rod shapes and excessively thin plate shapes (that is, commercially available curry roux, plate chocolates, etc. are not included). not). Specific three-dimensional shapes of the block include a rectangular parallelepiped shape (a parallelepiped shape whose sides are perpendicular to the bottom surface), a polygonal columnar shape, a cylindrical columnar shape, an elliptic columnar shape, a truncated pyramid shape, a truncated polygonal pyramid shape, a truncated cone shape, a polyhedron, Other irregular shapes are exemplified. A cubic shape is a shape included in a rectangular parallelepiped shape, and is a shape in which each side has the same length.

When the three-dimensional shape of the mass is a rectangular parallelepiped as shown in FIG. The height (height H, width W1, depth W2) is preferably within about 30 to 250% of the length of each other side.

The planes included in the various three-dimensional shapes described above (six faces in a rectangular parallelepiped shape, two circular faces in a columnar shape, etc.) may be curved surfaces bulging outward. In addition, appropriate chamfering and rounding may be added to the top and sides. Among these three-dimensional shapes, rectangular parallelepipeds and circular shapes are preferred because powders can be compacted firmly and firmly, the manufacturing cost of compression molding dies is low, and pressure can be applied uniformly to the surface. Preferred shapes include a columnar shape. In one aspect, the rectangular parallelepiped shape is more preferable in that when packaging with a single sheet of wrapping paper, automatic packaging operation by a machine is easy and no wasted space is generated around the product. It may be in shape.

(1st side and 2nd side)
In addition, the lumpy three-dimensional shape referred to in the present invention has at least a first surface and a second surface opposite to the first surface, and V-shaped grooves are formed on these surfaces. For example, when the massive three-dimensional shape is a rectangular parallelepiped, the first surface and the second surface are one pair of three pairs of mutually parallel two surfaces, and when the massive three-dimensional shape is cylindrical. , the first and second surfaces are two circular end surfaces parallel to each other.

(Dimensions of lumpy three-dimensional shape)
The size (dimensions of each part) of the block-shaped three-dimensional shape is not particularly limited. , depth W2 are exemplified as 8 mm to 30 mm. More specifically, in conventional products that do not have a V-shaped groove, the height, width, and depth of the solid seasoned food for making soup stock for hot pot dishes are about 8 mm to 25 mm. In a specific product example, the height H is about 8 mm to 18 mm, the width W1 is about 15 mm to 20 mm, and the depth W2 is about 20 mm to 25 mm. In solid seasoning foods used as the umami base for Western-style soup, each dimension of the height, width, and depth of the rectangular parallelepiped is about 10 mm to 25 mm. The width W1 is about 15 mm to 20 mm, and the depth W2 is about 20 mm to 25 mm. When forming a V-shaped groove in these conventional solid seasoning foods, one or more dimensions of height, width, and depth of the conventional solid seasoning foods may be increased by the amount of the V-shaped groove.

(Depth of V-shaped groove)
As described above, when the V-shaped groove 10 is provided only on one of the first surface S1 and the second surface S2, the depth D of the V-shaped groove occupies the height H of the solid seasoned food. The ratio ((D/H)×100) is preferably 6% to 50%, more preferably 15% to 50%, and particularly preferably 20% to 40%.
Further, when V-shaped grooves are provided on both the first surface S1 and the second surface S2, each V-shaped groove occupies the height H defined by the first surface and the second surface. The total ratio of depths d1 and d2 ((d1+d2)/H))×100) is, as in the above case, 6% to 50%, more preferably 15% to 40%, and particularly preferably , 15% to 30%.
((D / H) × 100) or ((d1 + d2) / H)) × 100) is less than 6%, it is not preferable because it is difficult for users to have the impression that it is easy to break, and more than 50% It is not preferable because it is considered that problems will occur with stable production or shape retention during transportation.

As shown in FIG. 1(b), when V-shaped grooves are provided on both the first surface S1 and the second surface S2, the angles θ1 and θ2 inside the V-shaped grooves of each V-shaped groove are not the same. In any case, the depths d1 and d2 of the V-shaped grooves do not have to be the same. θ2 and the depths d1 and d2 of each V-shaped groove are preferably the same.

(Position of V-shaped groove)
The V-shaped groove may be provided at any position on the first surface and/or the second surface on which the groove is formed (hereinafter, these surfaces are also referred to as "groove-forming surfaces"), but the solid seasoning From the point of view of equally dividing the food into two, it is preferable that the grooves are provided along a straight line passing through the central portion of the grooved surface. The central portion of the groove-forming surface is the portion where the centroid of each shape is located. If the peripheral shape of the surface is circular, it is the center point of the circle. In the example of FIG. 1(a), a straight line passing through the midpoint of the groove width w of the V-shaped groove and facing the direction of movement of the groove in the groove forming surface (first surface) S1 is the groove It is a straight line passing through the center of the forming surface.
When the outer peripheral shape of the grooved surface is a right-angled quadrilateral, as shown in FIGS. 1(a) and 1(b), it is preferable that the traveling direction of the V-shaped groove is parallel to one side of the outer periphery of the grooved surface. , especially preferably parallel to the short side, which gives the user the impression that it is easier to divide.

If the V-grooves are provided on only one of the first and second surfaces, the grooves may be deeper and wider than if they were provided on both surfaces. Therefore, in terms of giving the user the impression that the V-shaped groove is likely to crack due to the larger cut in the V-shaped groove, the V-shaped groove provided only on one of the first surface and the second surface is more effective. This is a preferred embodiment. In addition, as shown in FIG. 3( a ), the V-shaped groove is provided only on one of the first surface and the second surface. In the molding die of (1), only one punch die having such ridge-like projections is required, which is a preferable embodiment in that the manufacturing cost of the die can be suppressed.

When the V-shaped groove is provided on both the first surface and the second surface, in order for the V-shaped groove to function as a groove for breaking the solid seasoned food, each V-shaped groove on both surfaces must be They are provided at positions corresponding to each other. For example, in the embodiment of FIG. 1(b), a straight line passing through the midpoint of the groove width of the V-shaped groove 11 formed in the first surface S1 and facing the direction of movement of the groove is defined as the second surface S2. , it coincides with a straight line passing through the midpoint of the groove width of the V-shaped groove 12 formed on the second surface S2 and facing the advancing direction of the groove.

(Width of V-shaped groove)
The width of the V-groove on the groove-forming surface is preferably smaller than the outer dimension of the groove-forming surface in the width direction of the V-groove. For example, in the example of FIG. 1A, the width w of the V-shaped groove is smaller than the length W1 of one side in the width direction of a right-angled quadrilateral (rectangle or square) that is the outer peripheral shape of the first surface S1. preferable. As a result, a flat surface remains on the grooved surface, so that the user can easily break the solid seasoned food. Therefore, in a preferred embodiment, the ratio of the width w of the V-shaped groove to the outer dimension W1 of the groove-forming surface is not limited, but is, for example, 1% to 99.9%, 1% to 99%, 1% to 80%. , 1% to 70%, 1% to 60%, 1% to 50%, 1% to 40%, 2% to 40%, 3% to 40%, 4% to 40%, 5% to 40%, 5%-39%, 5%-38%, 5%-37%, 5%-36%, 5%-35%, 5%-34%, 5%-33%, 5%-32% , 5% to 31%, more preferably about 5% to 30%, more preferably about 5% to 29%, 5% to 28%, 5% to 27%, 5% to 26%, 5% to 25% . Even when the groove-forming surface has a shape other than a right-angled quadrilateral, the width of the V-shaped groove may be appropriately determined in consideration of the maximum outer dimension of the groove-forming surface.

(Height H)
The height H defined by the first and second planes is the distance between the first and second planes if they are parallel planes. Further, when one of the first surface and the second surface is a curved surface (a spherical surface, a cylindrical surface, etc.) that protrudes toward the outside as illustrated in FIG. The height H may be the distance between the peak point k1 of the curved surface and the back surface. Further, when both the first surface and the second surface are curved surfaces that protrude toward the outside, the height H may be the distance between the peak points of both curved surfaces. As illustrated in FIG. 2(a), when the V-shaped groove 10 passes through the peak point k1 of the curved surface, the peak portion does not have the V-shaped groove in the cross section perpendicular to the direction of movement of the V-shaped groove. It may be a design point (the intersection of the center line m of the groove and the curved surface S1). In this case, the depth D of the V-shaped groove may be obtained on the drawing as the distance from the peak point k1 to the apex of the bottom of the V-shaped groove.

(Inside angle of V)
FIG. 2(b) is a partially enlarged view of the cross section of the V-shaped groove that appears when the scored tablet is cut along a plane that includes the major axis of the upper surface and is perpendicular to the minor axis. As shown in the figure, the cross-sectional shape of the V-shaped groove is generally V-shaped, and the angle θ inside the V-shaped groove is 20 to 130 degrees. The angle θ is more preferably 25 degrees to 90 degrees, and particularly preferably 26 degrees to 60 degrees, from the point of view of easiness. If the angle θ is less than 20 degrees, there is a risk that it will be regarded as a defect such as a line or crack in the manufacturing process, and the ridge-like projections provided on the punch shape will become sharp, shortening the life. Problems also arise. On the other hand, if the angle .theta.

As shown in FIG. 2(b), the bottommost portion of the V-shaped cross-sectional shape of the V-shaped groove (also referred to as the apex of the V-shaped groove) is not a sharply folded tip, but has a moderately small radius. A radius with R ₂₀ may be provided. As a result, excessive stress concentration at the apex of the V can be suppressed, and an appropriate compressive force can be obtained at the apex of the V, so that the solid seasoned food can be obtained with appropriate shape retention. In addition, the tip of the ridge-shaped projection provided on the punch can be prevented from becoming sharpened, and the life of the tip of the ridge-shaped projection of the punch can be lengthened. The depth D of the V-groove in this case may be the distance from the groove forming surface to the tip of the radius _R20 .
In addition, as shown in FIG. 2(b), at the boundary between the groove forming surface and the V-shaped groove, a moderately small radius R is provided in order to increase the mechanical strength of the ridge-shaped projections provided in the punch shape. A radius with ₂₁ may be provided.

Although one V-shaped groove is preferably formed on one grooved surface, a plurality of V-shaped grooves may be provided in parallel depending on the size of the solid seasoned food. Also, the V-shaped groove may be additionally provided on a surface other than the first surface and the second surface. Also, additional V-grooves may be additionally provided in the first and second surfaces so as to intersect (eg, perpendicularly) the V-grooves formed in the surfaces. Additional V-grooves such as these can be used to break the solid seasoned food product into smaller pieces after it has been broken along the main V-grooves.

(Volume of said solid seasoned food)
The volume per solid seasoned food is not particularly limited as long as the desired effects of the present invention can be obtained, but it is usually 1 cm ³ to 15 cm ³ , and from the viewpoint of ease of handling during production and use, it is preferable. is 2 cm ³ to 10 cm ³ , more preferably 3 cm ³ to 8 cm ³ , particularly preferably 3.5 cm ³ to 8 cm ³ . Seasoned foods with a relatively small volume, which are included in this range, need to have increased hardness in order to increase shape retention to the extent that they do not suffer abrasion during transportation, etc. As a result, they are extremely difficult to divide. One thing is common.

(Weight of said solid seasoned food)
The weight per solid seasoned food is not particularly limited as long as the desired effect of the present invention can be obtained, but it is usually 3 g to 15 g, and from the viewpoint of ease of handling during production and use, preferably 4 g to 12 g, more preferably 5 g to 11 g, particularly preferably 5 g to 10 g.

(Hardness of Solid Seasoned Food)
In addition, the hardness (hardness) of the solid seasoning food of the present invention can be appropriately changed depending on the raw materials used in the solid seasoning and the manufacturing method, but the solid seasoning food of the present invention is prepared by tableting (powder compression molding). In this case, the hardness is preferably 5N to 500N, more preferably 10N to 300N, particularly preferably 15N to 200N. If the hardness is less than the above range, problems with shape retention tend to occur.

As used herein, "hardness (hardness)" means breaking strength measured using a Kiya hardness tester. In the measurement of the Kiya type hardness tester, the test object placed on the base is pressed by a cylindrical pressurizing attachment, and the load when the test object cracks due to the pressure is measured. Used as an indicator of body hardness. The advantage of measurement with the Kiya hardness tester is that the final product can be tested as it is without preparing a specified test piece.
In the present specification, "hardness" is a Kiya type digital hardness tester (manufactured by Fujiwara Seisakusho Co., Ltd., model number KHT-40N, shape of pressurizing attachment (cylindrical with a diameter of 5 mm )), the circular end face (circular shape with a diameter of 5 mm) of the cylindrical pressurizing attachment is brought into contact with the solid seasoned food and a load is applied to press it, and the value of the load when cracking occurs.
When measuring the hardness (breaking strength) using the Kiya type digital hardness tester, the area (pressing area) of the surface of the solid seasoned food to be pressed by the circular end surface of the pressurizing attachment is A region that is not easily affected by stress concentration due to the V-shaped groove (that is, a region where the breaking strength of the material of the solid seasoned food itself can be measured), and a region on the opposite side of the pressed region (region on the back) , preferably a region (which may be a curved surface) that can be sufficiently supported by the base surface of the Kiya type digital hardness tester. As an example of such a pressing area, there is a circular area S31 located in the center of the area other than the area occupied by the V-shaped groove on the surface S1, as illustrated in FIG. 1(a). If the area of the surface S1 other than the area occupied by the V-shaped groove is narrow and is not suitable as a pressing area, the surface S3 on which the V-shaped groove appears is sufficiently separated from the surrounding edge. It may be a position or the like.

The composition of the solid seasoned food of the present invention is not particularly limited as long as the desired effects of the present invention can be obtained. Therefore, it is preferably 70% by weight or more, more preferably 80% by weight or more, still more preferably 85% by weight or more, and most preferably 90% by weight or more.

The ingredients that can be contained in the solid seasoned food of the present invention are not particularly limited as long as the desired effects of the present invention can be obtained. solid seasoned foods include sugars, salt, acidulants, soy sauce, miso, extracts, umami seasonings, flavored vegetables, spices, protein hydrolysates, excipients, carbonates, organic acids, etc. can be

In one aspect of the present invention, the solid seasoned food may be a powdered compression-molded food obtained by compression-molding a powdery raw material using a mold, a press device, or the like. Examples of such powder compression-molded foods include solid type consommé (rectangular parallelepiped), solid type seasoning for soup stock for hot pot cooking (rectangular parallelepiped), solid type bouillon (cubic), and the like. is not limited to A mode in which the solid seasoning food is prepared by powder compression molding will be described in detail in the following section "2. Method for producing solid seasoning food".

2. Method for producing solid seasoned food The solid seasoned food of the present invention may be produced by forming a basic shape by powder compression molding and then forming V-shaped grooves by cutting. A method of producing a solid seasoned food with V-shaped grooves by a single powder compression molding process is preferred.
Therefore, as shown in FIG. 3(a), the production method of the present invention uses a mortar Q, an upper mold P1, and a lower mold P2 to compression-mold powder raw materials into a solid seasoned food 1. It has a powder compression molding process that In the example of FIG. 3(a), the mortar Q defines the outer peripheral surface of the solid seasoned food product 1 to be produced (surfaces S3 and S4 in FIGS. 1(a) and 1(b) and the surface on the opposite side thereof). Q10 as the inner surface of the through-hole, and the lower die P2 enters the through-hole of the die Q as a so-called lower punch die, and cooperates with the upper die P1 to compression-mold the raw material powder in the die. Then, it has a mold configuration for manufacturing the solid seasoned food. The upper mold P1 is a plate-like object (pressure plate) that closes the upper opening of the through hole of the die Q during compression molding and receives a pressing force from the lower mold P2. The upper die P1 is configured to move so as not to block the upper opening of the through hole of the die Q except during compression molding, thereby making it possible to charge the powder material into the die. there is In addition, the mold surface P20 of the lower mold P2 is provided with a ridge-like projection P21 corresponding to the shape of the V-shaped groove so that the V-shaped groove of the solid seasoned food of the present invention is formed. It is possible to efficiently produce the solid seasoned food of the present invention by the production method of the present invention using such a mold for powder compression molding.

As a modification of the mold configuration shown in FIG. 3(a), the upper mold P1, like the lower mold P2, enters into the through hole of the die Q as an upper punch, and compresses and molds the raw material powder with the upper and lower punches. It may be a type configuration. In the example of FIG. 3(a), the lower die P2 is provided with the ridge line-shaped protrusion P21 corresponding to the shape of the V-shaped groove, but it may be provided on the die surface of the upper die P1, and the V-shaped groove may be formed. Depending on the mode, both the mold surfaces of the upper mold P1 and the lower mold P2 may be provided with ridge-line projections.
In addition, in the embodiment of FIG. 3(b), a ridge-like projection Q11 is provided on the mold surface (inner surface of the through hole) Q10' of the die Q', and a V-shaped groove is formed at the opening of the through hole of the die Q'. A V-shaped profile appears. In the embodiment of FIG. 3(b), similar to the embodiment of FIG. 3(a), the upper die P1' is a pressure plate, and the lower die P2' fits snugly into the through-hole of the die Q' so that it can slide. It is a lower pestle type with a profile. A side surface of the lower die P2' is provided with a V-shaped groove P22 for receiving the ridge-like projection Q11 of the die Q'. Like the lower die P2', the flat plate-shaped upper die P1' may be an upper punch die having a profile that allows it to fit snugly into the through-hole of the die Q' and slide.

The angle θ11 of the vertex of the V-shaped cross section of the ridge-like projection is 20 degrees to 130 degrees, which is the same as the angle θ inside the V-shaped groove of the V-shaped groove, and the angle θ can be referred to. The height h1 of the ridge-like projection P21 from the mold surface P20 is also the same dimension as the depth D of the V-shaped groove described above, and the depth D can be referred to. Therefore, the ridge-like protrusions are limited as follows with respect to the dimensions of the solid seasoned food.
(i) When the ridge-like protrusions are provided only on one of the mold surface of the upper mold, the mold surface of the lower mold, and the mold surface of the mortar (that is, as shown in FIG. 1(a), the solid seasoning food When the V-shaped groove is only on one side), the ratio of the height h1 of the ridge-shaped protrusion to the height H of the solid seasoned food determined by each mold surface in the mold during compression molding is 6 % to 50%.
(ii) When the ridge-like projections are provided on two facing surfaces of the mold surface of the upper mold, the mold surface of the lower mold, and the mold surface of the die (that is, as shown in FIG. 1(b), solid When the seasoned food has V-shaped grooves on both sides), both ridge-like projections are provided at positions corresponding to each other, and the height of the solid seasoned food determined by each mold surface in the mold during compression molding The ratio of the total height of each ridge-like projection to H is 6% to 50%.
Dimensions of each mold surface of the mortar, upper mold, and lower mold, in particular, the inner angle θ11 of the V shape appearing in the cross section of the ridge-like projection illustrated in FIGS. h1 can refer to each dimension of the solid seasoned food described above.

The compression molding machine (pressing device) used in the production method of the present invention is not particularly limited as long as it can compress and mold solid seasoned foods. Powder compression machines are available that are used to compress tablets in, for example. Also, the compression method is not particularly limited, and a two-step compression method in which main pressure is applied after preloading may be used, or a one-step main pressure compression method may be used. Punches are also not particularly limited, and a method of compressing with both the upper and lower punches may be used, or a method of compressing with either the upper or lower punch may be used.

In the production method of the present invention, the molding pressure during compression molding of the raw material powder is not particularly limited as long as the desired effects of the production method of the present invention can be obtained, but the molding pressure (compression pressure) is usually 5 MPa (51 kgf/cm ² ). ) to 300 MPa (3059 kgf/cm ² ), preferably 5 MPa to 110 MPa, more preferably 10 to 70 MPa, still more preferably 20 to 60 MPa.

The volume, weight, hardness, etc. per solid seasoned food produced by the production method of the present invention are the same as those described in "1. Solid seasoned food".

The present invention will be described in more detail in the following examples, but the present invention is not limited by these examples.

A solid seasoning food having the formulation and size shown below and having grooves of various angles and maximum depths on one side is prepared, and these grooves are used to improve the shape retention and disintegration (dissolution) of the solid seasoning food. properties), the impression given to the appearance of the solid seasoned food, and what kind of influence it has on the actual ease of splitting.

[Preparation of solid seasoning food of the present invention]
A specific manufacturing process is as follows. The powder raw materials and oils and fats having the formulations shown in the table below were thoroughly mixed with a mixer such as a mixer Apex Mixer WB-5 (manufactured by Taiheiyo Kiko Co., Ltd.). The obtained mixture is placed in a mortar of a laboratory tableting simulator S-100 (manufactured by Ichihashi Seiki Co., Ltd.) equipped with a pestle having ridge-like projections on the mold surface capable of forming grooves of a desired angle and maximum depth. A solid seasoned food having grooves was prepared by putting it in and then compressing it. The unit of numerical values in the table is "% by weight".

[Example 1] Investigation of influence on shape retention Compression molding is performed using the raw material of formulation 2 and a punch that can form a V-shaped groove with an angle of 60 degrees and a maximum depth of 3 mm on one side. A substantially rectangular parallelepiped solid seasoning food having The mold structure of the molding die is as shown in FIG. 3(a). The size of the prepared solid seasoned food is a rectangular parallelepiped of length 19 mm×width 24 mm×height 11 to 17 mm. Also, using the raw material of formulation 3, a solid seasoned food having grooves with an angle of 60 degrees and a maximum depth of 5 mm on one side was similarly prepared. A friability test was performed on the above-prepared two types of solid seasonings in accordance with the Japanese Pharmacopoeia 16th Edition "Tablet friability test method" to examine the effect on shape retention. Specifically, it is as follows. Put one sample (solid seasoned food with grooves) in a tablet friability tester (tablet friability tester manufactured by System Stage Tokyo Co., Ltd.), rotate and drop at 25 rpm for 2 minutes, and then make a substantially rectangular parallelepiped sample. The weight chipped off was measured, and the degree of friability was calculated. If the friability is 15% or less, it is considered to have shape retention that can be commercialized. The results of the height, compression, and friability tests for each solid seasoning are shown in Table 2 below. The numerical value of the forming pressure is the average value of one or a plurality of cubes.

As shown in Table 2, the solid seasoned foods with grooves with a 60 degree angle and a maximum depth of 3 mm or a 60 degree angle and a maximum depth of 5 mm all had comparable friability compared to the control without grooves. had Therefore, it was shown that the solid seasoning food having these grooves has a degree of shape retention that allows commercialization.

[Example 2] Investigation of influence on disintegration The solid seasoned food products having grooves prepared in Example 1 (Formulation 1, Formulation 2) were divided into two using the grooves and put into 180 g of water. After that, it was heated with an IH cooker and the disintegration time was measured. Heating was carried out using a stainless steel pan with an IH cooker (Sanyo Electric Co., Ltd. IC-D1 (W)) at "medium heat". The time until the sample was visually recognized as having completely disintegrated was measured. The results are shown in FIG.

As shown in FIG. 4, in both Formulation 1 and Formulation 2, the sample divided into two using the grooves significantly shortened the disintegration time compared to the sample without grooves (Formulation 1: 162 seconds savings, formulation 2: 95 seconds savings). In addition, when the sample with grooves was subjected to the test without being divided, it showed the same disintegration time as the sample without grooves, and did not separate at the grooves during heating (data not shown).

[Example 3] Examination of Appearance and Crackability Solid seasoned foods having grooves of various shapes were produced according to the above-described production method (Comparative Examples 1 and 2, Products 1 to 9 of the present invention, Fig. 5). Regarding the prepared 11 types of samples, the influence of the presence or absence and shape of the grooves on the solid seasoned food was evaluated by "whether it gives an impression that it seems easy to break (appearance)" and "whether it is actually easy to break (cracking)". , and ``whether or not you want to actively break when you use it in the future (intention to use)''. Appearance was evaluated by a panel of five experts, and cracks and intention to use were evaluated by a panel of three experts using the following criteria.
<Appearance>
1 Does not seem to break easily 2 Does not seem to break very easily 3 Neither 4 Seems to break easily 5 Seems to break very easily <Crack>
1 Not easy to split at all 2 Not very easy to split 3 Neither 4 Slightly easy to split 5 Very easy to split <Intention to use>
1 Not likely to break at all 2 Not likely to break 3 Neither 4 Will break sometimes 5 Will break every time

In addition to the above sensory evaluation, regarding the ease of splitting the solid seasoning food with grooves, a digital force gauge (manufactured by Nidec-Shimpo Corporation, model: FGJN-20) is used to divide the cube into two. The magnitude of the physical force applied at times was measured (quantitative evaluation). A specific measurement process is as follows. As shown in FIG. 6, the sample to be measured (solid seasoning food 1) is positioned so that the groove 10 faces upward, and two upper and lower metal plates 110 are arranged so that half of the sample 1 protrudes. It is gripped by 120 and spacer 130 . A digital force gauge 200 is applied to the portion protruding from the metal plate and pushed downward. Gradually increase the pressing force, and measure the magnitude of the force applied to the upper surface of the sample when the sample cracks. Considering variations in measured values, measurements were performed with n=5 or more for each groove shape, and the average of three data other than the maximum and minimum values was calculated. The results are shown in Tables 3-1 and 3-2. FIG. 7 shows a photograph of the solid seasoned food divided into two parts. The numerical value of the forming pressure is the average value of one or a plurality of cubes.

As shown in Tables 3-1 and 3-2, samples without grooves gave very low impressions to users such as appearance and intention to use, and were actually very difficult to crack. On the other hand, samples with grooves having specific depths and angles were evaluated favorably in sensory evaluation, and also proved to be physically easy to crack in quantitative evaluation. In addition, all of these samples showed good friability, which indicates that all of these samples have a commercially viable degree of shape retention.

Also, as shown in FIG. 7, samples without grooves could not be divided evenly, but samples with grooves with a maximum depth of 2 mm or more could be divided evenly along the grooves. Met.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a solid seasoned food that has a high shape retention property and is very easy to break, so it is extremely useful in the field of food production.

Claims (8)

A solid seasoned food having a solid three-dimensional shape,
The three-dimensional shape has at least a first surface and a second surface opposite to the first surface,
Only one surface of the first surface and the second surface is provided with a V-shaped groove for breaking the solid seasoned food,
The angle inside the V shape of the V-shaped groove is 20 degrees to 130 degrees, and
The ratio of the depth D of the V-shaped groove to the height H defined by the first surface and the second surface is 6% to 50% ,
The powder raw material is compression molded,
The solid seasoning food. 2. The solid seasoned food according to claim 1, wherein the V-shaped groove is provided at a position passing through the center of the surface of the first surface and the second surface on which the V-shaped groove is provided. 3. The solid seasoned food according to claim 1 or 2, wherein the three-dimensional shape of the lump is a rectangular parallelepiped. The solid seasoned food according to any one of claims 1 to 3, wherein the volume per piece is 1 cm ³ to 15 cm ³ . The solid seasoned food according to any one of claims 1 to 4, wherein the weight per piece is 3g to 15g. The solid seasoned food according to any one of claims 1 to 5, wherein the solid seasoned food has a hardness of 5N to 500N as measured using a Kiya hardness tester. A method for producing a solid seasoned food according to any one of claims 1 to 6,
A powder compression molding step of compressing and molding the powder raw material into the solid seasoning food using a mortar, an upper mold, and a lower mold that define a solid three-dimensional shape that is the outer shape of the solid seasoning food to be manufactured,
One mold surface of the mold surface of the mortar, the mold surface of the upper mold, and the mold surface of the lower mold has a shape corresponding to the shape of the V-shaped groove for forming the V-shaped groove of the solid seasoned food. Ridge-shaped projections are provided,
The manufacturing method. 8. The production method according to claim 7, wherein the molding pressure during compression molding in the powder compression molding step is 5 to 300 MPa.

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