Solid flavor enhancers with improved resistance to freezing and moisture absorption.

Abstract

The present invention pertains to a solid flavoring containing edible salt, at an amount of 30-50 wt% in relation to the total amount of the solid flavoring, and sugar, at an amount of 0-15 weight parts to 100 weight parts of the edible salt. According to the present invention, it is possible to inhibit hygroscopic solidification of a solid flavoring without using a raw material unrelated to taste and without requiring a complex production process. Furthermore, it is possible to provide a solid flavoring in which the hydroscopic solidification resistance of a solid flavoring is fundamentally improved in an easy and inexpensive way without affecting the quality of the solid flavoring, and in which, even during storage over a long period of time, solidification does not readily occur and stable quality can be maintained.

Description

Solid seasoning with improved resistance to caking due to moisture absorption The present invention relates to a solid seasoning having improved resistance to caking due to moisture absorption during storage. Solid seasonings in powder, granule, cube, and other forms are widely used in ordinary households and the food industry. Due to their convenience, they are widely used in a wide variety of dishes and have become indispensable in modern eating habits. Solid seasonings are mainly provided in individual packages for one meal or one use, or in packages or containers for multiple meals or multiple uses. In particular, the demand for the latter type of solid seasonings is increasing because the amount used is easy to adjust and they are convenient for delicate seasonings. In the case of such solid seasonings, particularly those in which multiple servings or multiple use amounts are packaged together or filled in one container, the package or container is opened, the solid seasoning is taken out and used, and then the package or container is sealed and the remaining solid seasoning is stored as is, and this is repeated. When storing a solid seasoning after opening a package or container once, there is a problem that the solid seasoning absorbs moisture contained in the air and becomes hygroscopic and solidified over time. Each time the package or container is repeatedly opened, the solid seasoning absorbs new moisture and the solidification progresses, and moisture absorption is particularly noticeable in powdered or granular seasonings that have a large surface area in contact with air. Moisture absorption by solid seasonings not only causes deterioration in quality in terms of taste and appearance, but also may cause the solid seasoning to solidify after absorbing moisture, forming large lumps, which causes the subsequent handling of the solid seasoning to become difficult. Various methods have been studied to date to impart moisture resistance to hygroscopic substances such as powdered food compositions and powders. For example, a method of adding low-moisture granular starch having a specific particle size to a powdered food composition (see Patent Document 1), a method of mixing α-starch having an α-degree of 70% or more and a moisture content of 12% or less with a food powder (see Patent Document 2), a method of adding soy polysaccharides such as soy dietary fiber to a pharmaceutical composition used as food or the like (see Patent Document 3), a method of coating salt with edible oil or fatty acid monoglyceride (see Patent Document 4), a method of adding ethanol to a water-containing raw material containing a hygroscopic component and spray-drying (see Patent Document 5), etc. are known. However, depending on these methods, even if the hygroscopicity is improved, only the time to reach moisture absorption becomes slower, and the fundamental improvement of hygroscopicity has not been achieved. In addition, these methods are not related to taste, and since it is necessary to add raw materials that are unnecessary for ordinary seasonings, it leads to an increase in raw material costs. Furthermore, when a complicated manufacturing process needs to be carried out, there is a problem that the manufacturing cost increases due to that process. In addition, in a flavor seasoning filled in a shaker container, a method of suppressing caking due to moisture absorption by setting the blending amount of saccharides to 0 to 5% by weight (see Patent Document 6) is known. However, this method severely restricts the use of all saccharides, and there is a problem that it not only narrowly limits the compositional approach regarding the taste of the seasoning but also the compositional approach method regarding its physical properties. In particular, restricting the use of lactose, which is widely used as an excipient in powdered seasonings, has a very large impact on the freedom of the manufacturing method of powdered seasonings, product stability, etc., and a method that can use lactose as an excipient as before has been strongly demanded. JP-A-10-229832 JP-A-63-313574 JP-A-2000-279104 JP-A-2005-185261 JP-A-2009-207477 JP-A-2005-270058 An object of the present invention is to suppress caking due to moisture absorption of a solid seasoning without using raw materials unrelated to taste and without requiring a complicated manufacturing process. Further, an object of the present invention is to fundamentally improve the moisture absorption and caking resistance of a solid seasoning inexpensively and easily without affecting the quality of the solid seasoning. Another object of the present invention is to provide a solid seasoning that is less likely to cake and can maintain stable quality even when stored for a long time. As a result of intensive studies to solve the above problems, the present inventors have found that the coexistence of salt and sugar, which are raw materials widely and commonly blended in solid seasonings, in a specific ratio is the main cause of moisture absorption and caking of solid seasonings. By setting the sugar content in the solid seasoning to 0 to 15 parts by weight based on 100 parts by weight of salt, the above problems have been solved, and the present invention has been completed. That is, the present invention relates to the following. [1]A solid seasoning containing 30% to 50% by weight of salt based on the total amount of the solid seasoning and 0 to 15 parts by weight of sugar based on 100 parts by weight of salt. [2]The solid seasoning according to [1], wherein the sugar content is 5 to 15 parts by weight based on 100 parts by weight of salt. [3]The solid seasoning according to [1] or [2], wherein the sugar is granulated sugar. [4]The solid seasoning according to any one of [1] to [3], containing one or more selected from the group consisting of sugars other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices. [5]The solid seasoning according to [4], wherein the sugar other than sugar is lactose. [6]The solid seasoning according to any one of [1] to [5], which is powdery or granular. [7]The solid seasoning according to any one of [1] to [6], wherein a plurality of servings or a plurality of usage amounts are packaged together or filled in one container. [8] In a solid seasoning containing 30% to 50% by weight of salt based on the total amount of the solid seasoning, a method for suppressing moisture absorption and caking of the solid seasoning, including setting the sugar content to 0 to 15 parts by weight with respect to 100 parts by weight of salt. [9] The method according to [8], wherein the sugar content is 5 to 15 parts by weight with respect to 100 parts by weight of salt.

[10] The method according to [8] or [9], wherein the sugar is granulated sugar.

[11] The method according to any one of [8] to

[10] , including adding one or more selected from the group consisting of sugars other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices.

[12] The method according to

[11] , wherein the sugar other than sugar is lactose.

[13] The method according to any one of [8] to

[12] , wherein the solid seasoning is in powder or granular form.

[14] The method according to any one of [8] to

[13] , wherein the solid seasoning is in a form in which a plurality of servings or a plurality of usage amounts are packaged together or filled in one container. The present invention can eliminate the fundamental cause of caking due to moisture absorption of solid seasonings by adjusting the content ratio of sugar to salt without changing the blending amount of salt involved in the salty taste important for taste. Therefore, the present invention can fundamentally improve the moisture absorption and caking resistance in solid seasonings and maintain the quality of solid seasonings during storage stably for a long time. Also, in the present invention, sugars other than sugar can be used without limitation. Therefore, lactose can also be used as an excipient as before, and there are few restrictions in the manufacturing method of solid seasonings. Furthermore, as a result of suppressing caking due to moisture absorption according to the present invention, particularly in a solid seasoning in which a plurality of servings or a plurality of usage amounts are packaged together or filled in one container, when the package or container of the seasoning is opened and the seasoning is repeatedly used, or when the seasoning is stored for a long time after the package or container of the seasoning is opened, stable quality can be maintained. This is a diagram showing the change over time in the moisture content and the time when caking occurred for the solid seasonings of Examples 5 to 7 of the present invention and the solid seasoning of Comparative Example 4. The solid seasoning of the present invention contains 30% to 50% by weight of salt based on the total amount of the solid seasoning and 0 to 15 parts by weight of sugar based on 100 parts by weight of salt. In this specification, "solid seasoning" refers to seasonings in the form of powder, granules, pellets, etc., and seasonings formed into cube or block shapes, etc. From the viewpoints of usability and efficiency in seasoning, the solid seasoning of the present invention is preferably in powder or granule form. Also, in this specification, "seasoning" refers to foods or food additives used for the purpose of seasoning dishes. The solid seasoning of the present invention is preferably a flavor seasoning that imparts the aroma and taste of bonito flakes, kombu, shiitake mushrooms, dried small fish, chicken, beef, etc. to the juices and soups used in various dishes such as Japanese cuisine, Western cuisine, and Chinese cuisine, or can be used as juices and soups in various dishes simply by dissolving in water or the like. The salt contained in the solid seasoning of the present invention is important for imparting saltiness to dishes. The "salt" in the present invention is usually edible salt containing 97% by weight or more of sodium chloride per dry weight and meeting the Codex standards (international food standards). The salt contained in the solid seasoning of the present invention refers to the salt present in a crystalline state in the solid seasoning. The shape and size of the salt crystals are not particularly limited, but those that are regular hexahedrons with a side length of about 0.2 mm to 0.75 mm, as seen in commonly used "edible salt", are preferably used. In the solid seasoning of the present invention, salt is contained in an amount of 30% to 50% by weight, preferably 35% to 45% by weight, based on the total amount of the solid seasoning. In the solid seasoning of the present invention, 0 to 15 parts by weight of sugar is contained with respect to 100 parts by weight of salt. If the content of sugar is within the above range with respect to salt, the moisture absorption of the solid seasoning is favorably suppressed. From the viewpoint of the influence on the taste of the solid seasoning, it is preferable that sugar is contained in an amount of 5 parts by weight or more with respect to 100 parts by weight of salt. Considering both the influence on the taste of the solid seasoning and the moisture absorption suppressing effect, it is more preferable that the content of sugar is 10 to 15 parts by weight with respect to 100 parts by weight of salt. The sugar contained in the solid seasoning of the present invention is a crystal of sugar having a sweet taste. In the present invention, as the sugar, any of those made from sugarcane, sugar beet, sugar maple, oil palm, sweet sorghum, etc. can be used without particular limitation. Further, in the present invention, any of the molasses sugar and refined sugar produced by a normal production method from the above raw materials can be used, and those in various crystalline states are used. Examples of molasses sugar include brown sugar, white refined sugar, kanasode (raw sugar), washijiro, sorghum sugar, maple sugar, etc. Examples of refined sugar include zarame sugar (e.g., white double sugar, medium double sugar, granulated sugar, etc.) with large and dry crystals, kuromitsu sugar (e.g., superior white sugar, san'on sugar, etc.) with small and moist crystals, and processed sugar (e.g., cube sugar, rock sugar, powdered sugar, granular sugar, etc.) produced from zarame sugar. For the purpose of the present invention, superior white sugar, which is a refined sugar containing sucrose as a main component, and granulated sugar with good handleability of crystals are preferably used, and granulated sugar is more preferably used. Note that the sugar contained in the solid seasoning of the present invention refers to sugar present in a crystalline state in the solid seasoning. In the solid seasoning of the present invention, when there are salt and sugar that are initially added as liquid components but exist in a crystalline state in the solid seasoning, the content of salt with respect to the total amount of the above-described solid seasoning and the content ratio of sugar with respect to 100 parts by weight of salt are calculated taking into account the amounts of the above salt and sugar. In the solid seasoning of the present invention, general nutritional components and flavor components other than salt and sugar can be further contained within a range that does not impair the characteristics of the present invention. Such nutritional components and flavor components include nutrients such as carbohydrates, lipids, and proteins, various extracts that are sources of nutrients, nutritional fortifiers, foods and food additives used for seasoning, and the like. Specifically, saccharides other than sugar (for example, glucose, fructose, lactose, dextrin, starch, etc.), edible oils and fats (for example, edible vegetable oils such as edible safflower oil, edible grape oil, edible soybean oil, edible sunflower oil, edible corn oil, edible cottonseed oil, edible sesame oil, edible rapeseed oil, edible rice bran oil, edible peanut oil, edible olive oil, etc., and edible animal fats such as lard, tallow, etc.), powders of vegetables (for example, carrot, onion, celery, Chinese cabbage, cabbage, etc.) and their extracts, powders of seaweeds (for example, kelp, wakame, etc.) and their extracts, powders of mushrooms (for example, matsutake, shiitake, shimeji, etc.) and their extracts, powders of fish and shellfish (for example, skipjack, mackerel, horse mackerel, sardine, shrimp, scallop, oyster, etc.) and their extracts, powders of livestock meat (for example, beef, pork, chicken, etc.) and their extracts, protein hydrolysates, various vitamins (for example, vitamin A, vitamin B group (vitamin B １ , vitamin B ２ , niacin, pantothenic acid, vitamin B ６ , biotin, folic acid, vitamin B １２), vitamins such as vitamin C, vitamin D, vitamin E, vitamin K, various minerals (e.g., magnesium, zinc, iron, sodium, potassium, selenium, etc.), amino acids (e.g., DL-alanine, L-isoleucine, L-serine, L-tryptophan, L-threonine, L-valine, L-lysine, L-leucine, etc.), soy sauces (e.g., koikuchi soy sauce, usukuchi soy sauce, shiro soy sauce, tamari soy sauce, recharged soy sauce, kaeshi soy sauce, etc.), yeast extract, umami seasonings (e.g., amino acid-based seasonings such as sodium L-glutamate, sodium L-aspartate, DL-alanine, glycine, etc., nucleic acid-based seasonings such as disodium inosinate, disodium guanylate, etc., organic acid-based seasonings such as sodium succinate, disodium succinate, etc.), sweeteners (e.g., aspartame, disodium glycyrrhizinate, saccharin, etc.), acidulants (e.g., citric acid, succinic acid, acetic acid, sodium acetate, malic acid, etc.), bitter agents (e.g., caffeine, naringin, perilla extract, etc.), spices (e.g., oregano, pepper, sage, thyme, rosemary, garlic, laurel, clove, etc.), etc. From the viewpoints of taste and nutrition, in addition to salt and sugar, the solid seasoning of the present invention preferably contains one or more selected from the group consisting of sugars other than sugar, edible oils and fats, various extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices. In particular, sugars other than sugar are preferably used for supplementing the sweetness exhibited by the solid seasoning, and as described later, they are also preferably used as excipients, binders, etc. In addition, various extracts, soy sauce, etc. can be contained in the solid seasoning of the present invention even in a liquid state. One or more selected from the group consisting of sugars other than sugar, edible oils and fats, various extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices are preferably contained in an amount of 42.5% by weight to 70% by weight, more preferably 50% by weight to 70% by weight, based on the total amount of the solid seasoning. In addition, to the solid seasoning of the present invention, general food additives, such as excipients (lactose, starch, D-mannitol, etc.), binders (pre-gelatinized starch, carboxymethyl cellulose, hydroxypropyl cellulose, shellac, agar, gelatin, etc.), disintegrants (crystalline cellulose, dextrin, etc.), lubricants (talc, liquid paraffin, etc.), emulsifiers (glycerol fatty acid esters, sucrose fatty acid esters, etc.), thickening stabilizers (gum arabic, guar gum, xanthan gum, etc.), antioxidants (mixed vitamin E, sodium erythorbate, etc.), preservatives (sodium benzoate, sorbic acid, etc.), colorants (gardenia yellow, Red No. 2, etc.), flavors (natural flavors such as orange, apple, rose, lavender, etc., synthetic flavors such as anisaldehyde, geraniol, vanillin, l-menthol, etc.), manufacturing agents (pickling liquor, binders, etc.), etc. can be added as necessary. The solid seasoning of the present invention can be produced by adding the above-mentioned nutritional components, flavor components, or general food additives to salt and sugar as necessary, according to the usual manufacturing method of foods. For example, additives such as excipients can be added to salt, sugar, nutritional components, and flavor components, mixed to make them uniform, and if necessary, ground and sized to obtain a powdery seasoning. Also, binders can be added to salt, sugar, nutritional components, and flavor components as necessary, mixed, and granulated by general granulation methods such as agitation granulation, extrusion granulation, fluidized bed granulation, etc. to obtain a granular seasoning. Furthermore, the powdery or granular seasoning can be formed by compression molding, extrusion molding, etc. to obtain a seasoning in the form of cubes, blocks, etc. According to the present invention, since caking due to moisture absorption of the solid seasoning is well suppressed, the solid seasoning of the present invention can be more preferably provided in a powdery or granular form in which caking due to moisture absorption becomes a more serious problem. The particle size of the powdery solid seasoning of the present invention is usually about 0.1 mm to 0.3 mm. Also, the particle size of the granular solid seasoning of the present invention is usually about 0.5 mm to 3 mm, preferably about 0.8 mm to 2 mm. Incidentally, the particle size of the solid seasoning is usually measured by a sieving method. The measurement by the sieving method is carried out, for example, with reference to Japanese Industrial Standard (JIS) Z 8815-1994, using an electromagnetic shaker AS200 (manufactured by Retch Co., Ltd.), with sieves having an aperture of 3.35 mm, 2.36 mm, 1.70 mm, 1.40 mm, 0.85 mm and 0.50 mm, under the conditions of an amplitude of 2 mm and shaking for 2 minutes. The solid seasoning of the present invention may be individually packaged for one serving or one usage amount with paper (such as high-quality paper, kraft paper, glassine paper, etc.), plastic film (films such as polyethylene, polypropylene, polyethylene terephthalate, nylon, polyvinylidene chloride, etc., aluminum vapor-deposited films and laminated films thereof, etc.), etc., and a plurality of individually packaged solid seasonings may be further packaged with a packaging body such as paper or a bag, or stored in a container such as a box, plastic bottle, jar, can, pouch, etc. and provided. Alternatively, a plurality of servings or a plurality of usage amounts may be packaged with one packaging body such as a bag, or filled in one container such as a plastic bottle, jar, can, pouch, etc. and provided. The packaging body or container for packaging or filling the solid seasoning of the present invention may be one that can be resealed after opening, such as a bag with a rail fastener, seal, etc., a container with a packing, a pouch with a zipper, etc., but even a packaging body or container that cannot be resealed after opening can be used without problems. It should be noted that the present invention is not limited to the above-described embodiments, and it goes without saying that it can be used in various packaging container forms within the scope of the present invention. As described above, in the solid seasoning of the present invention, the blending amount of sugar is limited to 15 parts by weight or less with respect to 100 parts by weight of salt. As a result, the moisture absorption rate of the solid seasoning is drastically delayed, and it becomes extremely difficult to solidify. The solid seasoning of the present invention is difficult to absorb moisture and is unlikely to solidify even when exposed to air. Therefore, in the case of a solid seasoning in which one serving or one usage amount is individually packaged, and in the case of a solid seasoning in which a plurality of servings or a plurality of usage amounts are packaged together or filled in one container, moisture absorption and caking of the solid seasoning are well suppressed. In particular, in the case of a solid seasoning in which a plurality of servings or a plurality of usage amounts are packaged together or filled in one container, even when the solid seasoning is repeatedly used a plurality of times after the package or container is opened, or when the solid seasoning is stored for a long time after being used once, moisture absorption and caking of the solid seasoning are well suppressed. Also, even when a package or container that cannot be resealed after opening is used, the solid seasoning can be stored well. Furthermore, in the solid seasoning of the present invention, since the use of lactose as an excipient is not restricted, it is possible to produce the solid seasoning by a conventional production method. The present invention also provides a method for producing a solid seasoning with improved moisture absorption and caking resistance (hereinafter, also referred to as "the production method of the present invention" in this specification). The production method of the present invention includes a step of containing 30% to 50% by weight of salt with respect to the total amount of the solid seasoning, and 0 to 15 parts by weight of sugar with respect to 100 parts by weight of the salt. In the production method of the present invention, the content of sugar is preferably 5 to 15 parts by weight, and more preferably 10 to 15 parts by weight with respect to 100 parts by weight of the salt. Note that the "solid seasoning", "salt" and "sugar" in the production method of the present invention are as described above, and salt and sugar refer to those present in a crystalline state in the solid seasoning. The production method of the present invention further includes a step of containing nutritional components, flavor components, and general food additives. The nutritional components, flavor components, and food additives are as described above. In addition, from the viewpoints of taste and nutrition, it is preferable to contain one or more selected from the group consisting of saccharides other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices as nutritional components and flavor components. Also, from the viewpoint of supplementing the sweetness of the solid seasoning and contributing to the formulation stability, it is preferable to contain saccharides other than sugar, and it is more preferable to contain lactose. Furthermore, the production method of the present invention includes a step of pulverizing, sizing, granulating, or molding the above mixture containing salt and sugar into a desired form. Regarding the form, particle size, etc. of the solid seasoning with improved moisture absorption resistance and caking resistance produced by the production method of the present invention, it is as described above. Furthermore, the production method of the present invention includes a step of individually packaging the solid seasoning for one serving or one usage amount, then packaging it with one package, or storing it in one container, or packaging the solid seasoning for a plurality of servings or a plurality of usage amounts with one package or filling it in one container. By the production method of the present invention, a solid seasoning with a significantly delayed moisture absorption rate and improved moisture absorption resistance and caking resistance can be obtained. Furthermore, the present invention provides a method for suppressing moisture absorption and caking of a solid seasoning (hereinafter also referred to as "the method of the present invention" in this specification). The method of the present invention includes setting the content of sugar to 0 to 15 parts by weight with respect to 100 parts by weight of salt in a solid seasoning containing 30 to 50% by weight of salt. Regarding "solid seasoning", "salt" and "sugar" in the method of the present invention, it is as described above. The content of sugar in the method of the present invention is preferably 5 to 15 parts by weight, and more preferably 10 to 15 parts by weight with respect to 100 parts by weight of salt. In the method of the present invention, if necessary, the above-mentioned nutritional components, flavor components, and general food additives may be added to the solid seasoning. From the perspectives of taste and nutrition, the method of the present invention preferably further includes adding one or more selected from the group consisting of saccharides other than sugar, edible oils and fats, extracts, protein hydrolysates, soy sauce, umami seasonings, acidulants and spices. From the perspective of supplementing the sweetness of the solid seasoning and contributing to the formulation stabilization of the solid seasoning as an excipient, binder, etc., the method of the present invention more preferably includes adding saccharides other than sugar as nutritional components and taste components, and even more preferably includes adding lactose as saccharides other than sugar. When the method of the present invention includes adding liquid components such as extracts and soy sauce, the contents of salt and sugar, which are added in the state contained therein and exist in a crystalline state in the solid seasoning, are taken into account when calculating the above-mentioned content of salt and the content ratio of sugar to 100 parts by weight of salt. Regarding the shape, particle size, and manufacturing method of the solid seasoning in the method of the present invention, it is as described above. Also, as described above, the solid seasoning in the method of the present invention is individually packaged in an amount for one meal or one use, and a plurality of individually packaged solid seasonings are further packaged in one package or stored in one container, or an amount for a plurality of meals or a plurality of uses is packaged in one package or filled in one container, and can be provided. The method of the present invention can significantly delay the moisture absorption rate of the solid seasoning and can well suppress the caking of the solid seasoning due to moisture absorption. Therefore, the method of the present invention is well applicable to both the solid seasoning in the form of an amount for one meal or one use being individually packaged and the solid seasoning in the form of an amount for a plurality of meals or a plurality of uses being packaged in one package or filled in one container. However, it is more preferably applicable to the solid seasoning in the form of an amount for a plurality of meals or a plurality of uses being packaged in one package or filled in one container. Next, the present invention will be described in detail by the following examples, but the present invention is not limited thereto. [Examples 1 to 3, Comparative Examples 1 to 3] Table 1 shows the results of measuring the critical relative humidity (CRH) for sodium chloride, granulated sugar, and lactose, which are raw materials commonly used in solid seasonings. Soluble powder raw materials become humid during storage, and when the relative humidity (RH) increases and reaches the CRH, they undergo deliquescence and, in some cases, caking. The CRH was measured by obtaining the adsorption isotherm using a moisture activity measurement system AW-pro (manufactured by Rotronic) and determining it from the Aw value at the time of deliquescence. The measurement conditions for the moisture activity were set to the DVS (Dynamic Vapor Sorption) mode, temperature = 25°C, and Aw increase step = 0.02. Example 1 measured the CRH for sodium chloride (manufactured by Nippon Suisan Kaisha, Ltd.) with a sodium chloride concentration of 99.0% by weight or more. Example 2 measured the CRH for a mixture of sodium chloride and granulated sugar mixed at a ratio of sodium chloride:granulated sugar = 9:1 (by weight) (content of granulated sugar = 11.1 parts by weight per 100 parts by weight of sodium chloride). Example 3 measured the CRH for a mixture of sodium chloride and lactose mixed at a ratio of sodium chloride:lactose = 5:5 (by weight). Comparative Example 1 measured the CRH for a mixture of sodium chloride and granulated sugar mixed at a ratio of sodium chloride:granulated sugar = 5:5 (by weight) (content of granulated sugar = 100 parts by weight per 100 parts by weight of sodium chloride). Comparative Example 2 measured the CRH for a mixture of sodium chloride and granulated sugar mixed at a ratio of sodium chloride:granulated sugar = 1:9 (by weight) (content of granulated sugar = 900 parts by weight per 100 parts by weight of sodium chloride). Comparative Example 3 measured the CRH for granulated sugar. As is clear from the CRH measurement results shown in Table 1, in Examples 1 to 3, the CRH was 70% to 73%, and no significant change was observed due to the addition of granulated sugar or lactose. On the other hand, in Comparative Examples 1 and 2 where the addition amounts of granulated sugar to 100 parts by weight of salt are 100 parts by weight and 900 parts by weight, respectively, the CRH values are both 61%, which are significantly lower than the CRH of pure salt (73%). Also, compared with the CRH of Comparative Example 3 which is pure granulated sugar (83%), the CRH is significantly lower. That is, it was shown that deliquescence is less likely to occur in Examples 2 and 3 compared with Comparative Examples 1 and 2. In Examples 2 and 3, despite containing granulated sugar or lactose, it can be seen that a state where deliquescence is less likely to occur is maintained, similar to the case of pure salt. Examples 5 - 7, Comparative Example 4] Solid condiments Salt, granulated sugar, lactose and other raw materials were mixed in the contents shown in Table 2 and granulated by extrusion granulation to prepare granular condiments. As the other raw materials, soy sauce, extracts (a mixture of meat extract, vegetable extract and yeast extract), spices (garlic, pepper, laurel and clove) and umami seasonings (sodium L - glutamate, disodium inosinate and disodium succinate) were mixed and used at a weight ratio of 1:4:3:23. The salt content in the other raw materials was about 0.2% by weight based on the condiment. The contents of granulated sugar in the condiments of Examples 5 and 6 are 14.6 parts by weight and 7.3 parts by weight, respectively, per 100 parts by weight of salt, and the condiment of Example 7 does not contain granulated sugar. On the other hand, the content of granulated sugar in the condiment of Comparative Example 4 is 34.0 parts by weight per 100 parts by weight of salt. For each of the seasonings of Examples 5 to 7 and Comparative Example 4, the moisture content and the time until caking occurred (caking time) were measured. For the moisture content of each seasoning, 3 g of each seasoning of the examples and comparative examples was weighed into a weighing bottle, left standing in an open state in a thermo-hygrostat (“LH33-13P”, manufactured by Nagano Science Co., Ltd.), and equilibrated under the conditions of a temperature of 30°C and a humidity of 30%. After that, after changing the conditions to a temperature of 30°C and a humidity of 65%, it was measured over time by the vacuum drying method (conditions: 4 kPa, 70°C, 5 hours), and shown as the moisture content (weight % D.B.) with respect to the dry weight of each seasoning. Further, the state of each seasoning was observed over time, and the time required until caking occurred was defined as the caking time. Whether caking had occurred or not was determined by VORTEX-GENIE2 (manufactured by Scientific Industries). Even when vibration (scale 5 for 10 seconds) was applied to each seasoning weighed into the weighing bottle, adhesion of the seasoning was observed on more than half of the bottom area of the weighing bottle, and even when the weighing bottle was shaken, aggregation of the seasoning remained and it did not become loose. This state was judged as “caking occurred”. The measurement results of the caking time are shown together in Table 2. Further, the state of the change in the moisture content of each seasoning over time is shown in FIG. 1, and the time when caking occurred is indicated by “↑” in the figure. As shown in Table 2 and FIG. 1, in the seasoning of Comparative Example 4, intense moisture absorption occurred immediately after the start of the experiment and caking occurred in a short time. However, in the seasonings of Examples 5 and 6, as a result of suppressing moisture absorption, it can be seen that the caking time increased and it became difficult to cake. In the seasoning of Example 7, moisture absorption was significantly suppressed and caking did not occur within the observation time (1340 minutes). From the above, in order to obtain the moisture absorption and caking resistance effect expected in the present invention, it became clear that it is necessary to set the sugar content in the solid seasoning to 0 to 15 parts by weight with respect to 100 parts by weight of salt contained in the solid seasoning. As described in detail above, according to the present invention, it is possible to provide a solid seasoning in which caking due to moisture absorption is well suppressed and which has excellent storage stability. The solid seasoning of the present invention can be provided in a form in which one serving or one usage amount is individually packaged, or in a form in which a plurality of servings or a plurality of usage amounts are packaged together or filled in one container. In any of the above forms of provision, caking due to moisture absorption of the solid seasoning is well suppressed. In particular, in the case of a solid seasoning in a form in which a plurality of servings or a plurality of usage amounts are packaged together or filled in one container, even when the solid seasoning is used multiple times after the package or container is opened, or when the package or container is opened and the solid seasoning is used once and then stored for a long period of time, caking due to moisture absorption is well suppressed. This application is based on Japanese Patent Application No. 2016-130775 filed in Japan, the content of which is incorporated herein in its entirety.

Claims

Page 1 of 1 page of Claims 1. Solid seasonings containing 30% by weight to 50% by weight of food-grade salt in relation to the total amount of solid seasoning and 0 to 15 parts by weight of sugar per 100 parts by weight of food-grade salt.

2. Solid seasonings under Claims 1 in which the content of sugar is 5 to 15 parts by weight per 100 parts by weight of food-grade salt.

3. Solid seasonings under Claims 1 or 2 in which the sugar is...

4. Solid flavoring products under any of the claims 1 through 3, which consist of one or more of the selected components from a group containing non-sugar saccharides, edible fats and oils, extracts, hydrolyzed proteins, soy sauce, umami seasonings, acidifiers, and spices.

5. Solid flavoring products under claim 4, in which the non-sugar saccharide is lactose.

6. Solid flavoring products under any of the claims 1 through 5, which are in powder or granulated form. 7.Solid flavoring products under any of the claims 1 through 6 where the quantity of a single serving or multiple uses is contained in a single package or container;