PROBLEM TO BE SOLVED: To provide a solid seasoning food retaining a shape of compression molding at the time of production and circulation, suppressed in the occurrence of carbon dioxide during preservation, alleviated in quality deterioration, and shortly disintegrating when using.SOLUTION: A solid seasoning food obtained by compression molding includes a seasoning powdery raw material obtained by adding 5-15 wt.% of a film-forming agent, and hardened oil as a binding agent to a seasoning powdery raw material, and a foam base material obtained by coating carbonate with hardened oil. A method for producing the solid seasoning food includes performing preparation steps 1) and 2) as follows in random order: 1) a step of preparing a foam material by coating carbonate with hardened oil and 2) a step of preparing a seasoning powdery raw material by mixing a powdery raw material with hardened oil followed by adding 5-15 wt.% of hardened oil to the seasoning powdery raw material, a step of mixing the seasoning powdery raw material and the foam material obtained in the preparation step, and a step of compression molding a mixture obtained in the mixing step.COPYRIGHT: (C)2016,JPO&INPIT【課題】製造時や流通時には圧縮成形の形状を保持し、保管中の二酸化炭素の発生が抑制され、且つ品質劣化が緩和されて、使用に際しては短時間で崩壊する固形調味食品を提供する。【解決手段】被膜剤及び結合剤として硬化油を、調味粉末原料に対して5~15重量%添加した調味粉末原料と、炭酸塩を硬化油でコーティングした発泡基材とを含有する、圧縮成形してなる固形調味食品、ならびに、下記準備工程1)及び2)を順不同で行う工程:1)炭酸塩を硬化油でコーティングした発泡基材を準備する工程、2)調味粉末原料を硬化油と混合し、調味粉末原料に対して5~15重量%の硬化油を添加した調味粉末原料を準備する工程、前記準備工程で得られた調味粉末原料と発泡基材とを混合する工程、及び前記混合工程で得られた混合物を圧縮成形する工程を含む、固形調味食品の製造方法。【選択図】なし
