PURPOSE: A manufacturing method of spice mixed compound powder is provided to reduce manufacturing costs with not using high temperature and to prevent the loss of aroma components.CONSTITUTION: Solid state fat in room temperature is melted with heat. Melted fat is coated on powdered materials with a large particle size. Spice powder with a small particle size is attached to the powdered materials coated with fat. The spice-attached mixture is cooled. The solid-state fat in room temperature is refined cocoa butter. The solid-state fat in room temperature is hardened refined vegetable oil. The hardened refined vegetable oil is hardened palm oil, hardened soybean oil, hardened cottonseed oil, hardened canola oil, etc. The heating temperature is the temperature at the melting point of fat or a little above. The heating temperature is 60deg.C or less. The powder with a large particle size is powder of all kinds of food such as salt, sugar, glucose, fructose or alpha cereal powder etc. When melted fat is mixed with powder with a large particle size, the temperature of the mixture is maintained above the melting point of the fat. Spice powder with a small particle size is powder of any kinds of spice such as cinnamon powder, pepper powder, garlic powder, red pepper powder, oregano powder or turmeric powder, which are pulverized into less than 20 mesh.COPYRIGHT KIPO 2013본 발명은 입자의 크기나 비중이 서로 다른 분말들이 균일하게 혼합된 향신료 혼합분말의 제조방법으로, 실온 이하에서 고체상태인 유지(油脂)를 낮은 온도에서 녹여 설탕이나 소금과 같은 큰 입자의 분말에 도포한 후 거기에 작은 입자의 향신료 분말을 부착시키고, 유지가 굳는 온도 이하로 냉각시키는 것을 특징으로 하는 제조방법에 관한 것이다. 이렇게 향신료를 소금이나 설탕등에 부착시켜 균일하게 혼합함으로써 취급, 운반,사용 중에 분리되는 것을 방지하고, 소량의 향신료를 적당한 농도로 음식물에 고르게 사용할 수 있으며, 입자가 작은 향신료 분말을 사용함으로써 향신료에 대한 입안의 감촉을 좋게 할 수 있다.
