Granular composition and method for producing same

Abstract

To provide a novel technique which enables unfirm mixing of salt and flavoring components.SOLUTION: A granular composition contains granules with multiple salt particles bound by a binding substance, and flavoring components extracted from natural products or processed natural products are attached to the multiple salt particles. The flavoring components contain at least one chosen from a group consisting of a Western-style broth, a Japanese-style broth, a Chinese-style broth, and a Korean-style broth, and extracts. Further, a mixed seasoning contains the granular composition and at least one chosen from a group consisting of spices and herbs.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a granular composition and a method for producing the same.

Background Art

[0002] Table salt is one of the basic seasonings. Table salt may be provided as a mixed seasoning in combination with other components.

[0003] As a technique related to such a mixed seasoning, Patent Document 1 (Japanese Patent Application Laid-Open No. 2001-128640) discloses a mixed seasoning containing a spice and table salt, wherein 50 to 100% by mass of the whole spice has a particle size of 0.5 to 8 mm, and 50 to 100% by mass of the whole table salt has a particle size of 0.5 to 8 mm, and the sodium chloride content of the table salt is 95 to 99.9% by mass. According to the description of Patent Document 1, conventionally, there have been problems such as classification of the blending components due to gravity or vibration. By adjusting the particle size of the spice and the particle size of the table salt to a specific range and setting the amount of sodium chloride in the table salt to a specific amount, this problem can be solved.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The present inventors have been studying a powdery composition obtained by combining table salt with a flavor component extracted from a natural product or a processed product thereof. By adding a flavor component to table salt, improvement of the salty taste of table salt can be expected. However, when attempting to mix granular flavor components directly with salt, the flavor components and salt undergo specific gravity separation, making it difficult to uniformly mix the two. As a result, it was found that there is a problem in that it is difficult to improve the saltiness of the salt. Therefore, an object of the present invention is to prevent separation between salt and flavor components.

Means for Solving the Problems

[0006] To solve the above problems, the present invention includes the following matters. [1] Granules having a plurality of salt grains bound by a binding substance, A granular composition comprising the above, wherein the plurality of salt grains have flavor components extracted from natural products or processed products thereof attached thereto. [2] The granular composition according to [1], wherein the flavor component includes at least one selected from the group consisting of Western-style dashi, Japanese-style dashi, Chinese-style dashi, Korean-style dashi, and extracts. [3] The granular composition according to [1] or [2], wherein the flavor component includes at least one selected from the group consisting of bouillon, fumé de poisson, bonito dashi, kelp dashi, meat extract, and vegetable extract. [4] The granular composition according to any one of [1] to [3], wherein the binding substance contains starch. [5] The granular composition according to any one of [1] to [4], wherein the content of the flavor component is 10% by mass or less. [6] The granular composition according to any one of [1] to [5], wherein the salt content is 50% by mass or more. [7] The granular composition according to any one of [1] to [6], further comprising a pure seasoning. [8] A mixed seasoning containing the granular composition and at least one selected from the group consisting of spices and herbs. [9] The granular composition according to any one of [1] to [7], or the mixed seasoning according to [8], filled in a container.

[10] A method for producing a granular composition, comprising: spraying a flavor component-containing solution containing a flavor component extracted from a natural product or a processed product thereof onto a plurality of salt grains to attach the flavor component to each of the plurality of salt grains; and spraying a binder substance-containing solution to bind the plurality of salt grains to produce granules.

[11] The production method according to

[10] , wherein the step of producing the granules is performed after the step of attaching the flavor component.

Effects of the Invention

[0007] According to the present invention, separation of salt and flavor components can be prevented.

Brief Description of the Drawings

[0008]

Figure 1

Figure 2

Figure 3

Figure 4

Modes for Carrying Out the Invention

[0009] Hereinafter, embodiments of the present invention will be described in detail.

[0010] 1: Granular composition This embodiment relates to a powdery granular composition containing granules. In the present invention, "powdery granular" means, unless otherwise specified, an aggregate of powder and / or grains. The sizes of the powder and grains are not limited unless otherwise specified. In this embodiment, each granule has a plurality of salt grains bound by a binder substance. In addition, a flavor component is attached to each of the plurality of salt grains. The "flavor component" is a component extracted from natural products or processed products thereof. According to the present embodiment, since the flavor component adheres to each salt granule, the salt granule and the flavor component do not separate due to the difference in specific gravity. Therefore, a composition in which the salt granule and the flavor component are uniformly mixed can be obtained.

[0011] The content of salt in the granular composition is not particularly limited, but is, for example, 50% by mass or more, preferably 60% by mass or more, and more preferably 70 to 95% by mass. That is, the granular composition according to the present embodiment is preferably a composition mainly composed of salt.

[0012] Subsequently, the flavor component will be described. In this specification, the "flavor component" means a component extracted from natural products or processed products thereof as described above. Note that even if it is a component derived from a natural product, a chemically changed product (decomposed natural seasoning) is not included in the flavor component. Even if it is derived from a natural product, seasonings (umami seasonings, sodium glutamate, etc.) made into pure products (single components) by purification are not included in the flavor component.

[0013] Examples of the flavor component include, for example, at least one of livestock meat, aquatic products, vegetables, and processed products thereof (examples: products obtained by heating, fermenting, and / or drying natural products such as dried bonito flakes, dried small fish, and dried shiitake mushrooms) extracted to obtain dashi; the base of dashi obtained by concentrating the dashi, pasting it, or drying it into a powder; extracts such as meat extract and vegetable extract; and fermented seasonings. Examples of dashi include Western-style dashi (such as bouillon, fumet de poisson, and fumet de poisson), Japanese-style dashi (such as bonito dashi and kelp dashi), Chinese dashi (such as white soup (paitan), superior soup (shantan), and chicken bone dashi) called soup (tan), and Korean-style dashi (such as yuss (beef dashi)). Bouillon is a dashi mainly used as a base for soup and is a dashi obtained from meat and aromatic vegetables. Fumed Poisson is a stock obtained from fish bones such as fish heads and collars (the part under the gills of fish with pectoral fins) and aromatic vegetables. Examples of fermented seasonings include soy sauce, miso, fish sauce, shrimp sauce, vinegar, and mirin. Preferred flavor components include at least one selected from the group consisting of bouillon, fumed Poisson, bonito stock, kelp stock, meat extract, and vegetable extract.

[0014] The content of the flavor component in the granular composition is not particularly limited, but is, for example, 10% by mass or less, preferably 0.01 - 10% by mass, more preferably 0.05 - 5% by mass.

[0015] In addition to the flavor component, other seasonings may adhere to the salt grains. Examples of other seasonings include separated natural seasonings. Examples of separated natural seasonings include protein hydrolysates and yeast extracts. Although these may not necessarily have a favorable aroma, they have functions such as imparting umami, so the taste of the granular composition can be enhanced.

[0016] Subsequently, the binding substance will be described. The "binding substance" is a substance having the function of binding a plurality of salt grains. As the binding substance, a substance that is edible and generally used as a binder in the granulation method can be used. For example, as the binding substance, starch (including processed starch); low molecular weight carbohydrates and saccharides (e.g., dextrin, cyclodextrin, resistant dextrin, lactose, maltose, maltitol, glucose, fructose, etc.); various gums such as gum arabic and guar gum (thickening polysaccharides); cellulose; and CMC (carboxymethyl cellulose) can be used. Examples of starch include corn starch, wheat starch, sweet potato starch, tapioca starch, sago starch, and processed starches derived therefrom. Examples of the modified starch include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, and sodium starch glycolate. Preferred binder substances are those with low hygroscopicity in the dry state. Examples of such binder substances include potato starch. Potato starch tends to promote the aggregation of salt grains, which are raw materials, during the production of the granular composition. Therefore, the granulation rate increases, contributing to an improvement in yield. In addition, since potato starch has low hygroscopicity, it is difficult to absorb moisture in the air, preventing stickiness and aggregation between granules.

[0017] In a preferred embodiment, the binder substance coats the flavor component. The flavor components used in this embodiment often have hygroscopicity or deliquescence. Therefore, if the flavor components are exposed to the outside, the flavor components absorb moisture in the air, become sticky, and the granules tend to stick together and form lumps. On the other hand, when the flavor components are coated with the binder substance, it is possible to prevent the flavor components from absorbing moisture and prevent the granules from binding to each other.

[0018] The content of the binder substance in the granular composition is, for example, 0.1 to 10% by mass, preferably 0.3 to 5% by mass.

[0019] The granular composition may further contain a pure flavoring agent composed of a pure compound (single component). Examples of such pure flavoring agents include "umami flavoring agents". An umami flavoring agent is a single-component chemical flavoring agent (food additive) obtained by purifying a compound having umami, and specifically includes amino acid-based flavoring agents, nucleic acid-based flavoring agents, organic acids, and organic acid salts. Examples of amino acid-based flavoring agents include glutamic acid and its salts (such as sodium glutamate). Examples of nucleic acid-based flavoring agents include sodium inosinate and sodium guanylate. Examples of organic acids include citric acid. Examples of organic acid salts include disodium succinate. A preferred umami flavoring agent is sodium glutamate. The presence of sodium glutamate can enhance the flavor. As a pure flavoring agent, for example, in the case of applications for salt reduction purposes, potassium chloride, magnesium chloride, magnesium carbonate, or the like may be used instead of or in addition to the umami flavoring agent.

[0020] The pure flavoring agent may be contained as granules independent of the granules, or may be bound together with the salt granules to form part of the granules. Similar to the salt granules, flavor components may also adhere to the granules of the pure flavoring agent.

[0021] The content of the pure flavoring agent in the granular composition is, for example, 1 to 30% by mass, preferably 3 to 20% by mass.

[0022] In this embodiment, it is preferable that, for example, 50% by mass or more of the granular composition has a particle size of 1000 to 2000 μm. Preferably, 75% by mass or more has a particle size of 1000 to 2000 μm. The particle size distribution of the granular composition can be determined, for example, by measuring the particle size distribution using a Ro-Tap type sieve shaker. The particle size distributions of the other components described below are the same.

[0023] 2: Method for producing a granular composition Subsequently, a method for producing the granular composition will be described. The granular composition according to the present embodiment is not particularly limited as long as it is a method capable of binding a plurality of salt grains and attaching a flavor component to the salt grains.

[0024] In a preferred embodiment, the method for producing the granular composition according to the present embodiment includes a step (step S1) of attaching a flavor component to each of a plurality of salt grains by spraying a flavor component-containing solution containing a flavor component extracted from a natural product or a processed product thereof onto the plurality of salt grains, and a step (step S2) of binding the plurality of salt grains by spraying a binder-containing solution to generate granules. According to this method, in step S1, the flavor component-containing solution can be sprayed onto the plurality of salt grains to attach the flavor component to the plurality of salt grains. As a result, separation of the salt grains and the flavor component is prevented, and the flavor component and the salt grains can be uniformly combined.

[0025] The order of step S1 and step S2 is not limited, but preferably, step S2 is performed after step S1. That is, after attaching the flavor component to each salt grain, it is preferable to bind the plurality of salt grains with a binder. According to such a method, the flavor component attached in step S1 is coated with the binder in step S2. As a result, absorption of moisture in the air by the flavor component is prevented. It is possible to prevent the flavor component from becoming sticky due to water absorption and the granules from binding to each other.

[0026] Hereinafter, an example will be given to detail the method for producing the granular composition.

[0027] Step S1: Attachment of flavor components First, prepare raw material powder grains containing a plurality of salt grains. The salt grains used as raw materials in this embodiment may be any edible salt and are not particularly limited. For example, salts produced by drying seawater or mining rock salt (as a rock name), which have sodium chloride as the main component and are seasonings for adding saltiness, can be mentioned. Also, salts used in foods for purposes such as preservation (salting and salting storage) can be used as salt grains. Any of rock salt, solar salt, and refined salt made by cooking in a pot can be used as the salt grains in this embodiment. Salts made from seawater can be roughly classified into four types according to the purity of sodium chloride: special grade salt, table salt, common salt, and white salt. All of them can be used as the salt grains in this embodiment. Special grade salts include selected special grade salt, which is a high-purity salt with 99.7% or more sodium chloride, and special grade salt, which is a high-purity salt with 99.5% or more sodium chloride. Table salt is a dried salt with 99% or more sodium chloride and an average particle size of 0.4 mm, and these are also called refined salts. Common salt is the most common wet salt with 95% or more sodium chloride, about 1.4% moisture, and 80% by mass or more being 200 - 500 μm. White salt is a salt with 95% or more sodium chloride and a slightly larger average particle size. As the raw material used as salt grains in this embodiment, since the purity of sodium chloride in the salt does not affect the quality when granulated, one suitable for the use purpose may be appropriately adopted. Salts are usually classified into four types: medium-grain wide with 50% by mass or more having a particle size of 0.5 mm or more, medium-grain with 80% or more having a particle size of 0.59 mm or more, large-grain wide with 10% by mass or more having a particle size of 1 mm or more, and large-grain with 50% by mass or more having a particle size of 1 mm or more. In this embodiment, salts of any particle size can be used as the raw material for salt grains, but the larger the particle size, the larger the size of the finally granulated particles. When mixing the granular composition with spices or herbs, it is desirable that the granules do not separate from the spices or herbs. From this perspective, the particle size of the salt grains used as the raw material is preferably medium-grain or less, and more preferably medium-grain wide or less.

[0028] As the salt grains to be used, those with 80% by mass or more within the range of 10 to 2000 μm are preferred, and those with 80% by mass or more within the range of 200 to 500 μm are more preferred.

[0029] The raw material powder grains may contain components other than salt. In a preferred embodiment, as other components, pure flavorings (preferably umami flavorings) are used. More preferably, sodium glutamate is used as the umami flavoring. By using sodium glutamate, the flavor property can be further enhanced. As the umami flavoring of the raw material, for example, it is preferable to use those having 50% by mass or more with a particle size of 250 μm or less. More preferably, 90% by mass or more of the umami flavoring has a particle size of 250 μm or less.

[0030] On the other hand, a flavor component-containing solution containing flavor components is prepared. For example, when the flavor component is bouillon, a bouillon powder (for example, obtained by spray-drying bouillon obtained by boiling and concentrating several kinds of vegetables) is dissolved in water to obtain a flavor component-containing solution. The content of the flavor component in the flavor component-containing solution is, for example, 0.1 to 50% by mass, preferably 1 to 40% by mass, more preferably 5 to 35% by mass. The flavor component-containing solution may contain raw materials other than the flavor component. Examples of the raw materials other than the flavor component include the above-mentioned separated natural flavorings.

[0031] Subsequently, the prepared raw material powder grains are sprayed with the flavor component-containing solution, and the two are mixed. Preferably, using a fluidized bed granulation dryer, the raw material powder grains are sprayed with the flavor component-containing solution and dried. Thereby, the flavor components adhere to each salt grain. The flavor component-containing solution is preferably heated. The temperature of the flavor component-containing solution is, for example, 50 to 95 °C, preferably 60 to 90 °C.

[0032] Step S2: Binding of salt grains Subsequently, a binder substance-containing solution is prepared. The content of the binder substance in the binder substance-containing solution is, for example, 0.1 to 10% by mass, preferably 0.5 to 5% by mass. Then, the binder substance-containing solution is sprayed onto the raw material powder particles processed in step S1, and the two are mixed. Preferably, using a fluidized bed granulation dryer, the binder substance-containing solution is sprayed onto the raw material powder particles and dried. As a result, a plurality of salt grains are bound by the binder substance to form granules, and the granular composition according to the present embodiment is obtained. Also, in this step, the flavor components attached to the salt grains are coated with the binder substance.

[0033] The binder substance-containing solution is preferably heated. The temperature of the binder substance-containing solution is, for example, 50 to 95°C, preferably 60 to 90°C.

[0034] The particle size of the binder substance used as the raw material is not particularly limited, and it may be processed into granules as long as it has a property of dissolving in water.

[0035] Thereafter, if necessary, by adjusting the particle size of the granular composition by sieving or the like, the granular composition according to the present embodiment is obtained. Preferably, sieving is performed so that 50% by mass or more of the granular composition has a particle size of 1000 to 2000 μm, and more preferably 75% by mass or more of the granular composition has a particle size of 1000 to 2000 μm.

[0036] According to the method according to the present embodiment described above, since the flavor components can be attached to the salt grains, separation between the flavor components and the salt grains can be prevented. As a result, the saltiness of the salt can be effectively improved. Specifically, the saltiness derived from the salt is alleviated by the flavor components, and a granular composition having a mellow taste can be obtained.

[0037] Also, according to the method of the present embodiment, since the flavor components are covered with the binder substance, the flavor components are not lost due to water absorption. As a result, it is possible to prevent the powder particles constituting the granular composition from caking together.

[0038] 3: Mixed seasoning The granular composition according to this embodiment may be provided as a seasoning as it is, or may be further mixed with other powdery or granular materials and provided as a mixed seasoning. As the other powdery or granular materials, any dry products may be used without particular limitation, and examples thereof include spices or herbs. Examples of the spices or herbs include ajowan, anise, eschalot, allspice, onion, oregano, garlic, kafir lime, kahoku sansho, cardamom, curry leaf, caraway, cumin, green pepper, clove, pepper, sesame, coriander, saffron, sansho, shiso, cinnamon, ginger, star anise, sage, thyme, turmeric, knotweed, tarragon, chinpi, dill, chili pepper, nutmeg, Japanese bunching onion, leek, basil, parsley, vanilla, paprika, habanero, fenugreek, fennel, horseradish, marjoram, mustard, mandarin orange, myoga, mint, lime, radish, lemon, lemongrass, rosemary, laurel, and wasabi.

[0039] As the above-mentioned spices and herbs, preferably, those with 80% by mass or more having a size of 10 to 5000 μm, and more preferably those with 80% by mass or more within the range of 1000 to 3000 μm are used. The spices and herbs can be prepared by grinding using a grinder such as a vibration mill, a ball mill, a feather mill, a hammer mill, or freeze grinding. Before grinding, it may be shredded or roughly ground to an appropriate size using a frozen cutter or the like. The grinding may be performed on the food material before drying as it is, or after adding water and then drying.

[0040] The other powdery or granular materials are used in an amount of, for example, 0.1 to 20 parts by mass, preferably 1 to 15 parts by mass, per 100 parts by mass of the granular composition.

[0041] The above granular composition or mixed seasoning is preferably provided by being filled in a container. As the container, a container configured such that the contents are discharged by shaking the container is preferred. By sprinkling the granular composition or mixed seasoning according to the present embodiment on food ingredients, the taste of the food ingredients can be enhanced by the granular composition or mixed seasoning.

Examples

[0042] Hereinafter, in order to explain the present invention in more detail, examples conducted by the present inventors will be described. However, the present invention should not be construed as being limited to the following examples.

[0043] (Experimental Example 1) Evaluation of Granular Composition As Example 1 and Comparative Examples 1 to 2, granular compositions having the compositions shown in Table 1 were prepared. In Table 1, the values for each component represent "parts by mass".

[0044]

Table 1

[0045] Specifically, the granular composition was prepared by the following method. (Example 1) As the salt, refined salt with 85% by mass or more having a particle size of 150 to 500 μm was prepared. As sodium glutamate, 90% by mass having a particle size of 250 μm or less was prepared. On the other hand, 15 g of water at about 80°C was put into a ladle, and further 4.4 g of bouillon powder was added and heated and mixed to prepare a 23% bouillon solution (flavor component-containing solution). As the bouillon powder, a powder obtained by spray-drying bouillon taken from onions, carrots, and celery was used. Furthermore, as the binder substance-containing solution, a 3.5% potato starch solution was prepared.

[0046] 200 g of prepared sodium chloride and 22 g of sodium glutamate were mixed in a fluidized bed granulator dryer (FD-LAB-1 manufactured by Powrex Corporation), and the mixture (raw material powder particles) was brought into a fluidized state at a blowing air temperature of about 80°C and an exhaust air temperature of about 50°C. Then, a flavor component-containing solution heated to about 80°C was sprayed onto the fluidized mixture, and the mixture was granulated by a conventional method. Next, at a blowing air temperature of about 80°C and an exhaust air temperature of about 50°C, the mixture was brought into a fluidized state, and then 60 g of a 3.5% potato starch solution (binder substance-containing solution) at about 80°C was sprayed and granulated by a conventional method. After granulation, the mixture was sieved using sieves of 1000 μm and 2000 μm, and a granular composition with a particle size of 1000 μm to 2000 μm was obtained as Example 1.

[0047] (Comparative Example 1) Sodium glutamate and flavor components were not used. A granular composition of Comparative Example 1 was prepared in the same manner as in Example 1, except that sodium glutamate and flavor components were not used. Specifically, 200 g of sodium chloride was charged into a fluidized bed granulator, and the fluidized state was achieved at a blowing air temperature of about 80°C and an exhaust air temperature of about 50°C. To the fluidized sodium chloride, 60 g of a 3.5% potato starch solution (binder substance-containing solution) at about 80°C was sprayed and granulated by a conventional method. Thereafter, the mixture was sieved using sieves of 1000 μm and 2000 μm, and a granular composition with a particle size of 1000 μm to 2000 μm was obtained as Comparative Example 2.

[0048] (Comparative Example 2) Flavor components were not used. A granular composition of Comparative Example 2 was prepared in the same manner as in Example 1, except that flavor components were not used. 200 g of sodium chloride and 22 g of sodium glutamate were charged into a fluidized bed granulator, and the fluidized state was achieved at a blowing air temperature of about 90°C and an exhaust air temperature of about 50°C. To the fluidized mixture, 60 g of a 3.5% potato starch solution (binder substance-containing solution) at about 80°C was sprayed and granulated by a conventional method. After granulation, the mixture was sieved using sieves of 1000 μm and 2000 μm, and a granular composition with a particle size of 1000 μm to 2000 μm was obtained as Comparative Example 2.

[0049] (Sensory Evaluation) The obtained granular compositions according to Example 1 and Comparative Examples 1 to 3 were eaten as they were, and the "taste" and "texture" were evaluated. In addition, the obtained granular compositions according to Example 1 and Comparative Examples 1 to 3 were put into a container with a shake cap, sprinkled on top of a beef steak and eaten, and the taste was evaluated. The evaluation results are shown in Table 2 below.

[0050]

Table 2

[0051] As shown in Table 2, Example 1 was superior in "taste" or "texture" compared to Comparative Examples 1 to 2. Also, when sprinkled on a beef steak and eaten, the sweetness and umami of the meat were enhanced, and it was good as a seasoning.

[0052] (Experimental Example 2) Evaluation of mixed seasonings 100 g each of the granular compositions of Example 1 and Comparative Examples 1 to 2 were prepared. 100 g of the prepared granular composition was put into a bag together with 6 g of granular garlic and 4.3 g of coarsely crushed oregano and shaken to mix, obtaining a mixed seasoning. Note that as the granular garlic and coarsely crushed oregano, those crushed so that 80% by mass or more had a particle size of 1000 to 4000 μm were used. The obtained mixed seasoning was put into a container with a shake cap, sprinkled on top of a beef steak and eaten, and evaluated. The results are shown in Table 3 below.

Table 3

[0053] As shown in Table 3, even when mixed with garlic and oregano, the composition according to Example 1 was good as a seasoning compared to Comparative Examples 1 to 2.

[0054] (Digital microscope photo evaluation) The digital microscope image of the granular composition according to Example 1 was obtained. The obtained digital microscope image is shown in FIG. 1. Also, for reference, the digital microscope images of the raw materials, sodium chloride, sodium glutamate, potato starch, and vegetable bouillon powder, are shown in FIGS. 2 to 4. As shown in FIG. 1, it was confirmed that the granular composition of Example 1 contains granules formed by binding a plurality of sodium chloride grains. Furthermore, small grains were confirmed on the surface of each sodium chloride grain, and it was confirmed that the vegetable bouillon powder was attached to the sodium chloride grains. From this, in Example 1, it is considered that the vegetable bouillon powder is attached to the sodium chloride grains, and as a result, the flavors of the sodium chloride and the vegetable bouillon powder are integrated, creating a new flavor.

[0055] (Evaluation of the powder particles adhering to the wall surface of the fluidized bed granulator) After the preparation of the granular composition of Example 1, it was observed whether there was a difference in the adhering powder particles between the upper and lower parts of the wall surface of the fluidized bed granulation dryer. As a result, no significant difference was observed between the upper and lower parts. That is, in Example 1, it was found that the flavor component (vegetable bouillon) was uniformly mixed with the sodium chloride grains. From this, in Example 1, as a result of the flavor component adhering to the sodium chloride grains, it was found that a granular composition in which the flavor component was uniformly mixed with the sodium chloride grains was obtained.

Claims

1. A granule having a plurality of salt grains bound together by a binding substance; Including, A flavor component extracted from a natural product or a processed product thereof is attached to the plurality of salt grains, The plurality of salt grains to which the flavor component is attached are coated with the binding substance. A granular composition comprising: a step of spraying a flavor component-containing solution containing the flavor component onto a plurality of salt grains, thereby adhering the flavor component to each of the plurality of salt grains; a step of spraying a binder-containing solution containing the binder to bind the plurality of salt particles, and a step of coating the bound plurality of salt particles with the binder to produce granules, The granular composition, wherein the flavor component-containing solution does not contain either a lactic acid fermentation dried product of a dairy product or a lactic acid fermentation liquid, and the binding substance-containing solution does not contain sodium chloride.

2. The granule composition according to claim 1 , wherein the flavor component comprises at least one selected from the group consisting of Western-style stock, Japanese-style stock, Chinese-style stock, Korean-style stock, and extracts.

3. The granule composition according to claim 1 or 2, wherein the flavor component comprises at least one selected from the group consisting of bouillon, fumé de poisson, bonito stock, kelp stock, meat extract, and vegetable extract.

4. The granular composition according to any one of claims 1 to 3, wherein the binding material comprises starch.

5. The granule composition according to any one of claims 1 to 4, wherein the content of the flavor component is 10% by mass or less.

6. The granular composition according to any one of claims 1 to 5, wherein the salt content is 50% by mass or more.

7. The granular composition according to any one of claims 1 to 6, further comprising a pure seasoning.

8. A granular composition according to any one of claims 1 to 7, At least one selected from the group consisting of spices or herbs; A seasoning mixture containing

9. The granular composition according to any one of claims 1 to 7, or the mixed seasoning according to claim 8, which is filled in a container.

10. a step of spraying a flavor component-containing solution containing a flavor component extracted from a natural product or a processed product thereof onto a plurality of salt granules, thereby adhering a flavor component to each of the plurality of salt granules; a step of binding the plurality of salt particles by spraying a solution containing a binding substance, and coating the bound plurality of salt particles with the binding substance to produce granules; In this order, A method for producing a granular composition, wherein the flavor component-containing solution does not contain either a lactic acid fermentation dried product of a dairy product or a lactic acid fermentation liquid, and the binding substance-containing solution does not contain sodium chloride.

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