CN106102483A - Spice mixt, heat flavoring for cooking and Wafer material for fried food - Google Patents
Spice mixt, heat flavoring for cooking and Wafer material for fried food Download PDFInfo
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- CN106102483A CN106102483A CN201580014175.0A CN201580014175A CN106102483A CN 106102483 A CN106102483 A CN 106102483A CN 201580014175 A CN201580014175 A CN 201580014175A CN 106102483 A CN106102483 A CN 106102483A
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- powder
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Grain Derivatives (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The spice mixt of the present invention contains: more than a kind in black pepper, white pepper powder, fennel powder, onion powder, marjoram powder and garlic powder of (1) 50～90 mass %, more than a kind in ground nutmeg, rosemary powder, chilli powder, thyme powder, rat-tail grass meal and wild marjoram powder of (2) 5～30 mass %, and more than a kind in allspice, Ground Cloves and ginger powder of (3) 5～30 mass %.Relative to whole spices powder 100 mass parts in described spice mixt, preferably further contain more than a kind be selected from vegetable protein powder and animal protein powder of 20～200 mass parts.
Description
Technical field
Even if the present invention relates to a kind of after cooking through the reduction also less spice mixt of local flavor after a while.In detail
For Xi, relate to a kind of spice mixt and the heating flavoring for cooking and the Wafer material for fried food that contain it, should
Spice mixt fragrance component under the high temperature conditions is not volatile to disperse, from needless to say in the cooking, even if being incubated after cooking simultaneously
And preserve for a long time, also keep fragrance fully, and when edible, give preferably fragrance to food.
Background technology
When meat or fish and shellfish, in order to suppress stink that these food materials are had and highlight local flavor, use pepper,
The various perfumery such as nutmeg, ginger.Comprising volatile fragrance component in these spices, this fragrance component can be at normal temperature to heating
Under the conditions of volatilization, complement each other with the local flavor of food materials or sauce etc. and eliminate stink, so that food has preferably fragrance.
The fragrance component being comprised by spices is readily volatilized, so spices is generally sealed in container of gas barrier property etc.
Taken care of.On the other hand, the food finishing the cooking employing spices generally hardly seals, if after cooking
This seal food does not carry out keeping, then fragrance can gradually disperse and reduce, and lacks fragrance or balance poor when causing edible.
But, the main body of the fragrance etc. evaluating food is cooking person after firm cooking, is eater when edible, and cooking person with edible
The situation of the not same people of person is in the majority, and therefore, the minimizing of the fragrance etc. of the food that this cooking finishes up to now is not considered as very much
Problem.
In recent years, in food retail, the food that one side utilizes warmer etc. to finish the cooking carries out insulation one side and peddles
Mode just constantly popularize.The present inventor etc. find, the fragrance of the spices in these food of finishing of the cooking is because of during the cooking or guarantor
Hot conditions during pipe and reduce.Particularly in the fried food classes such as dry fried food, owing to putting into food materials to the oil of high temperature
In cook, thus volatilize in a large number from the volatile ingredient of spices, from needless to say after just cooking, in insulation, fragrance substantially drops
Low.
For such problem, there is the manufacture method of following meat-processing product described in patent document 1: by spices micro mist
Broken, within 24 hours, filling, the package body of Feng Renzhi non-oxygen permeability, store under the conditions of oxygen is non-existent, and
Add within the stipulated time to carnivorous raw material behind Kaifeng.In addition, there is following content described in patent document 2: less than 0 DEG C
Cryogenic conditions under to pulverize the fragrance of the Freezing smashing spices obtaining stronger, the duration of fragrance is longer.
Prior art literature
Patent document
Patent document 1: Japanese Unexamined Patent Publication 2005-168386 publication
Patent document 2: Japanese Unexamined Patent Publication 2010-051251 publication
Content of the invention
The present invention is a kind of spice mixt, and it contains: (1) 50～90 mass % selected from black pepper, white pepper powder,
In fennel powder, onion powder, marjoram powder and garlic powder more than a kind, (2) 5～30 mass % be selected from ground nutmeg, rosemary
In powder, chilli powder, thyme powder, rat-tail grass meal and wild marjoram powder more than a kind, and (3) 5～30 mass % be selected from allspice
In powder, Ground Cloves and ginger powder more than a kind.
In addition, the present invention is the heating flavoring for cooking of the described spice mixt containing 1～80 mass %, or contain
The Wafer material for fried food of the described spice mixt of 0.1～10 mass %.
In addition, the present invention is a kind of food, it is to make described spice mixt, described heating flavoring for cooking or described
Wafer material for fried food is attached on food materials and carries out the heating cooking and formed.
In addition, the present invention is the manufacture method of a kind of food, it makes described spice mixt, described heating seasoning for cooking
Material or described Wafer material for fried food are attached on food materials and carry out the heating cooking, wherein, are attached with the mixing of described spices
The 50%～95% of total heat time of the food materials of thing, described heating flavoring for cooking or described Wafer material for fried food
Heat time for other heating means beyond utilizing oil removing fried.
Detailed description of the invention
With the variation etc. of hobby in recent years, the food having expectation to employ spices has inclining of stronger fragrance
To.Technology described in patent document 1 and 2 does not fully tackle this expectation, and the preparation of spices, keeping operation be difficult to be
Easy.The long-term spices that can give strong fragrance and this fragrance easily to food is not yet provided.
The problem of the present invention relates to providing a kind of when can give strong fragrance and this fragrance lasting easily to food
Between longer spice mixt, heat flavoring for cooking and Wafer material for fried food.
Hereinafter, first the spice mixt of the present invention is illustrated.The principal character of the spice mixt of the present invention exists
In the multiple specific spices powder (fragrance material of powder) being combined with specified quantitative.According to this feature, the spices of the present invention mixes
Compound plays the long-term effect that can give strong fragrance and this fragrance easily to food.Advocate identical
The preparation (pulverizing of perfume base) being characterized mainly in that spices powder of the technology described in patent document 1 and 2 of effect or guarantor
Pipe method, therefore, it is prepared, keeping operation exists the condition specifying, the simplicity of operation is not enough.On the other hand, in the present invention
In, the multiple spices powder being used each itself substantially there is no different from common spices, by upper and lower to their cooperation
Time and the effect that can show regulation, therefore can be easily to food without preparation, the keeping operation of numerous and diverse spices powder
Give strong and that there is continuation fragrance.And, the spice mixt of the present invention assumes that and constitutes for the heating cooking, because of
Even if this be for example applied to food materials and carried out heating cooking situation when, preferred fragrance component also will not disperse and be able to
Keep, and other fragrance components relevant with miscellaneous taste disperse, therefore can give splendid fragrance to food.
The spice mixt of the present invention contains: (1) 50～90 mass % selected from black pepper, white pepper powder, fennel powder,
In onion powder, marjoram powder and garlic powder more than a kind, (2) 5～30 mass % be selected from ground nutmeg, rosemary powder, capsicum
In powder, thyme powder, rat-tail grass meal and wild marjoram powder more than a kind, and (3) 5～30 mass % be selected from allspice, Ground Cloves
And more than a kind in ginger powder.When selecting spices powder of more than two kinds from above-mentioned each group, as long as this spices powder of more than two kinds
Content is added up to be in the above-mentioned scope of this group.For example, when using black pepper and white pepper powder, as long as they
Total content be 50～90 mass %.When the use level of these specific spices powder is outside above-mentioned scope, the perfume (or spice) of spices
Qi Cheng branch volatilizees rapidly and fragrance becomes not enough, or becomes the fragrance of the dysequilibrium of each spices, it is impossible to play above-mentioned effect
Really.It as these multiple specific spices powder, is able to use with no particular limitation usually used as spices powder use of the same name
Spices powder.
In the spice mixt of the present invention, selected from black pepper, white pepper powder, fennel powder, onion powder, marjoram powder and
The use level of more than a kind in garlic powder is preferably 55～80 mass %, and then preferably 60～70 mass %.In addition, be selected from
The use level of more than a kind in ground nutmeg, rosemary powder, chilli powder, thyme powder, rat-tail grass meal and wild marjoram powder is preferably 10
～25 mass %, and then preferably 15～20 mass %.In addition, more than a kind be selected from allspice, Ground Cloves and ginger powder
Use level be preferably 10～20 mass %, and then preferably 12～15 mass % mass parts.
From the viewpoint of more reliably playing the effect above, the spice mixt of the present invention can contain further relatively
Whole spices powder 100 mass parts in this spice mixt be 20～200 mass parts be selected from vegetable protein powder and animal
In property albumen powder more than a kind.As vegetable protein powder, can use soybean, wheat, rice etc. from the protein system of plant
Powdered albumen powder.As animal protein powder, can use and meat, egg, milk etc. are made powder from the protein of animal
The albumen powder of powder.Particularly preferably contain both vegetable protein powder and animal protein powder.The content of these albumen powders is relative
Whole spices powder 100 mass parts in spice mixt are preferably 50～150 mass parts, and then preferably 70～100 mass
Part.
Above-mentioned each composition joined together in the spice mixt of the present invention is by various liquid charging stock solidifications or by respectively
The powder material (powdered substance) planted solid material pulverizing and obtain.In order to obtain the solid of above-mentioned each composition (powder material)
The breaking method of raw material can use the manufacture method of common raw-food material powder, for example, can enumerate: utilizes the powder of rotating vane
Broken, utilize the pulverizing of grinding machine, utilize the pulverizing of mortar, utilize the pulverizing etc. of jet mill.In addition, above-mentioned each composition (powder
Body raw material) if particle diameter be to can be used for the particle diameter of common spices powder, for example can be set to be 250～1000 in corase grind
It about μm, is about 20～300 μm in fine grinding.
The spice mixt of the present invention can be manufactured by mixing above-mentioned each composition (powder material).Mixing of powder material
As long as conjunction method uses the mixed method of common baking soda material powder.As the mixed style of powder material, for example, exist
When obtaining powder material by the pulverizing of solid material, can be 1) will pulverize before many kinds of solids raw material separately carry out
Pulverize and obtain multiple powder material, and the mode that this multiple powder materials are mixed in the way of becoming above-mentioned content；
Alternatively 2), after the many kinds of solids raw material before pulverizing mixes in the way of becoming above-mentioned content, this mixture is pulverized
Mode.
This food can be given strong by adding to food and have continuation by the spice mixt of the present invention
Fragrance.As the food of the spice mixt that can apply the present invention, as long as then there is no especially for being preferably the food giving fragrance
Limit, for example, can enumerate meat, fish and shellfish, greengrocery and use these various dish, as this dish, can exemplify fried
Foodstuff, baked food class, frying foodstuff, cooking food class, eat class, sauce class, soup class raw.The spice mixt of the present invention
Further preferably in order to improve at the food of the 100 DEG C of heating cookings carried out above, particularly 150 DEG C of heating carried out above
The fragrance of the local flavor of the food of the cooking gives, and is especially preferred for use in the fried food that food materials are set to meat, such as fried pork chop, dry
Deep-fried food, fried chicken.In addition, the spice mixt of the present invention is preferred for finishing the cooking that interpolation spice mixt is cooked
Food utilize warmer, heater, heat room etc. to carry out the food being incubated or heating and keep for a long time.For example manufacturing
Carry out with about 40～60 DEG C in the fried food that the cookings such as fried pork chop, dry fried food, fried chicken finish is placed in warmer
Insulation and show, food that the cooking peddled finishes when, if using the spice mixt of the present invention, then can be after cooking to selling
Suppress fragrance component to disperse between going out, food flavor reduces, therefore preferably.
If the amount that the addition that the spice mixt of the present invention is to various food is the effect that can expect the present invention,
Suitably can change according to the species of food, degree from the cooking to the edible time, to the hobby of fragrance etc..As general
Addition, is 0.0001～15 mass % relative to the food total amount added, about preferably 0.001～5 mass %.
Secondly, the heating flavoring for cooking of the present invention of the spice mixt of the present invention containing specified quantitative is said
Bright.The spice mixt of the present invention can be applicable to employ the utilization heating of various food materials the cooking, the non-heated cooking etc. are various to be cooked
The food of tune method, but if cooking food for heating, then fragrance becomes apparent from, therefore preferably.The heating tune for cooking of the present invention
The content of the spice mixt of the present invention in taste substance is 1～80 mass % in the gross mass of heating flavoring for cooking, excellent
Elect 5～70 mass %, more preferably 10～60 mass % as.Can contain as the heating flavoring for cooking of the present invention
Other compositions, can enumerate salt, soy sauce, fermented flavoring material, fruit flavoring etc..
The heating flavoring for cooking of the present invention can be used for being attached to food materials and carries out the heating cooking and obtain food.Food materials
Heating means there is no particular restriction, for example except baking, fry, boil, steam, fried in addition to, can enumerate and utilize micro-wave oven, baking box, steam
The heating means of the known heating arrangements such as convection furnace, bread baker, grill.In above heating means, the heating of the present invention
Flavoring for cooking can play the oily to carry out the fried of the heating cooking than higher temperatures for using of effect especially.
Secondly, the Wafer material for fried food of the present invention of the spice mixt of the present invention containing specified quantitative is carried out
Explanation.The spice mixt of the present invention can apply individually and be spread on food materials and use, it is possible to when manufacturing fried food, opposite clothing material
Material coordinates the spice mixt of the present invention in advance and uses it to cook, and thus easy and failure less manufactures fried food
Product.The content of the spice mixt of the present invention in the Wafer material for fried food of the present invention is at this fried food face clothing material
The gross mass of material is 0.1～10 mass %, preferably 0.2～8.5 mass %, more preferably 0.2～6 mass %.
The Wafer material for fried food of the present invention is in addition to the spice mixt of the present invention, and then contains flour or shallow lake
Powder.As flour, wheat flour, piece chestnut powder, kudzuvine root starch, ground rice, rye meal etc. can be enumerated, as starch, remove tapioca, potato
Beyond the starch such as starch, wheaten starch, cornstarch, waxy corn starch, can enumerate and acetylation, ether are implemented to these starch
Starch or their mixture etc. obtained from the chemical industry such as change, crosslinking, oxidation, αization or physical treatment, in the present invention, can
It is used alone their a kind or two or more combined and uses.Flour or starch are the Wafer material for fried food of the present invention
Main material, its content (being their total content when containing both flour and starch) is at this Wafer material for fried food
Gross mass in be more than 50 mass %, preferably 65～95 mass %, more preferably 75～85 mass %.
The Wafer material for fried food of the present invention also can be containing except above-mentioned each composition (spice mixt of the present invention, paddy
Powder, starch) beyond other compositions.As this other compositions, can enumerate during this kind of Wafer material for fried food of manufacture usual
Raw-material more than a kind using, for example, can exemplify the carbohydrates such as granulated sugar, grease class, milk powder, pigment, spices, salt, emulsification
Agent, thickener, mineral matter, ferment, flavor agent, spice.
The Wafer material for fried food of the present invention can be manufactured by mixing above-mentioned each composition.In addition, as this
The form of bright Wafer material for fried food, can be powder (dusting), or is alternatively dissolved in the water this powder and obtains
The liquid obtaining or semiliquid (batter liquid).
As making the spice mixt of the present invention, heat flavoring for cooking or Wafer material for fried food (below also
They are referred to " spice mixt class ") it is attached to food materials and carry out the food (fried food) of the heating cooking, for example
Can enumerate: a) the spice mixt class of the present invention of dusting form is applied directly to food materials and carries out fried dry fried food:
B) after food materials being soaked in water or common batter liquid (not using the batter liquid of the spice mixt class of the present invention), by dusting
The spice mixt class of the present invention of form is applied in this food materials and carries out fried fried food；C) basis of batter liquid form is made
The spice mixt class of invention is attached to food materials and carries out fried tempura；D) spices of the present invention of dusting form is mixed
After species is applied in food materials, the liquid being dissolved in the water wheat flour is made to be attached to this food materials and carry out fried sky woman
Sieve；E) it, after the spice mixt class of the present invention of dusting form being applied in food materials, is soaked in this food materials in egg liquid, and then
Bread flour is made to be attached to this food materials and carry out fried schnitzel；F) mixing of spice mixt class, water and the oil of the present invention is made
Thing is attached to food materials and carries out fried cruller etc..
The spice mixt class making the present invention be attached to food materials and carry out heating cooking and obtain the food such as fried food
When, during the heating of other heating means be preferably set to utilize oil removing fried by the 50%～95% of total heat time of food materials beyond
Between.For example, when the Wafer material for fried food using the present invention manufactures fried food, fried conduct is selected to be attached with this
It during the heating means of the food materials of bright Wafer material for fried food, for the more lasting aspect of the fragrance of spices, is preferably
Not merely with fried as generally, but oil removing fried beyond also combine fried beyond other heating means.As fried with
Other outer heating means, such as, in addition to boiling, can enumerate and utilize micro-wave oven, baking box, steam convection furnace, bread baker, bake
The heating of the known heating arrangements such as frame.
Utilize fried beyond heat time of other heating means at the food of the spice mixt class being attached with the present invention
In total heat time of material, shared ratio is preferably 65～91%, and more preferably 75～86%.Furthermore, so-called herein
" total heat times of food materials " are total heat times of the food materials of the spice mixt class being attached with the present invention, before attachment
The heat time (floating the boiling hot time of such as food materials) of food materials.
When other heating means beyond exploding fried and oil removing are combined, if with the fried side becoming final step
Formula is combined, then the surface of food (fried food) becomes dry and comfortable and becomes good outward appearance, therefore preferably.As combination
Example, can enumerate: i) utilize micro-wave oven will be attached with the food heating 45 seconds of the spice mixt class of the present invention, then fried
30 seconds and the method that completes: ii) utilize steam convection furnace will be attached with the food heating 3 points of the spice mixt class of the present invention
Clock, then fried 20 seconds and the method etc. that completes.As long as the temperature of heating or time are according to the species of food (fried food)
Or the size of food materials etc. and suitably set.
Embodiment
Enumerate embodiment in order to specifically the present invention will be described, but the present invention is not restricted to embodiment.
[embodiment 1～4 and comparative example 1～5]
Manufacture each spice mixt with the formula of table 1 below.
[test example 1]
Prepare the sirloin steak meat of multi-disc every 150g, by the spice mixt 0.5g of subjects with each two panels respectively
Brush into the one side to meat.It after 5 minutes, is placed in the butter of 3g in frying pan and heats, when frying pan is enough warm so that this spices mixes
Compound brush enters face side mode down and brush enters to have the beefsteak meat of spice mixt be placed in this frying pan, and heats the cooking 1 minute,
Thereafter this beefsteak meat turned over and and then heat the cooking 1 minute 30 seconds.Each 1 incision of beefsteak meat that will have decocted, by 10
Aroma quality after firm cooking and balance are evaluated by special judging panel according to following metewand (full marks 5 points).And then, will be surplus
Each 1 of the remaining beefsteak meat decocted utilizes warmer 6 hours certainly in the way of surface temperature reaches about 50 DEG C, thereafter with above-mentioned
Similarly cut, evaluated according to the continuation to fragrance for the following metewand by 10 special judging panels.By above evaluation
Result (average marks of 10 special judging panels) is shown in table 1 below.
[test example 2]
Prepare to be cut into the chicken leg meat of 100g, and make spice mixt 3 mass parts of subjects, salt 6 mass parts, flour
The batter liquid attachment that 91 mass parts and water 100 mass parts carry out mixing and be prepared as.Batter will be attached with the oil of temperature 175 DEG C
Fried 4 minutes of the chicken leg meat of liquid and manufacture fried chicken.By 10 special judging panels according to following metewand (full marks 5 points) to the firm cooking
After the aroma quality of each fried chicken and balance evaluate.And then, remaining fried chicken is reached with surface temperature the side of about 50 DEG C
Formula utilizes warmer keeping 8 hours, is similarly carried out according to the continuation to fragrance for the following metewand by 10 special judging panels
Evaluate.Above evaluation result (average marks of 10 special judging panels) is shown in table 2 below.
<metewand of aroma quality>(test example 1 is used)
5 points: sweet peppery and salubrious fragrance is strong, and the stink of meat also disappears, splendid.
4 points: have sweet peppery and salubrious fragrance, the stink of meat also disappears, preferably substantially.
3 points: have sweet peppery and salubrious fragrance, but the stink of slightly meat.
2 points: sweet peppery and salubrious fragrance is few, there is the stink of the fragrance with miscellaneous taste and meat, somewhat bad.
1 point: lack sweet peppery and salubrious fragrance, there is the fragrance of miscellaneous taste and the stink of meat is strong, bad.
<metewand of aroma quality>(test example 2 is used)
5 points: the fragrance of the succulence of sweet peppery and salubrious fragrance and meat highlights strongly, splendid.
4 points: the fragrance of the succulence of sweet peppery and salubrious fragrance and meat highlights, preferably.
3 points: have the fragrance of the succulence of sweet peppery and salubrious fragrance and meat, but slightly oily smelly.
2 points: the fragrance of the succulence of sweet peppery and salubrious fragrance and meat is few, exist have miscellaneous taste fragrance and oil smelly, somewhat
Bad.
1 point: lack the fragrance of the succulence of sweet peppery and salubrious fragrance and meat, fragrance and the oil with miscellaneous taste are smelly strongly, no
Good.
<metewand of the balance of fragrance>(test example 1 is used)
5 points: the balance of the fragrance of barbecue and the fragrance of spices is very good, splendid.
4 points: the balance of the fragrance of barbecue and the fragrance of spices is good, preferably.
3 points: the balance of the fragrance of barbecue and the fragrance of spices is slightly lacked of proper care.
2 points: the dysequilibrium of the fragrance of barbecue and the fragrance of spices, not good.
1 point: the balance of the fragrance of barbecue and the fragrance of spices is lacked of proper care significantly, very not good.
<metewand of the balance of fragrance>(test example 2 is used)
5 points: the balance of the fragrance of meat, oil and spices is very good, splendid.
4 points: the balance of the fragrance of meat, oil and spices is good, preferably.
3 points: the balance of the fragrance of meat, oil and spices is slightly lacked of proper care.
2 points: the dysequilibrium of the fragrance of meat, oil and spices, not good.
1 point: the balance of the fragrance of meat, oil and spices is lacked of proper care significantly, very not good.
<metewand of the continuation of fragrance>(all test examples are common)
5 points: almost equal with after firm cooking, fragrance almost entirely continues.
4 points: slightly poor compared with after firm cooking, but fragrance continues fully.
3 points: with phase ratio after firm cooking, but fragrance last.
2 points: fragrance reduces compared with after firm cooking, somewhat dissatisfied.
1 point: fragrance is substantially reduced compared with after firm cooking, dissatisfied.
As shown in table 1 and table 2, the spice mixt of each embodiment contains 3 kinds of spices groups of all above-mentioned (1)～(3), because of
This is compared with the spice mixt of each comparative example of any one in 3 kinds of spices powder specific without these, is aroma quality, puts down
Weighing apparatus and the excellent result of continuation.According to case above, in order to improve these each assessment items, necessary in spice mixt
Have 3 kinds of spices powder of above-mentioned (1)～(3).
[embodiment 5～13 and comparative example 6～7]
Manufacture spice mixt with the formula of Table 3 below.According to test example 2, use manufactured spice mixt manufacture
Fried chicken is simultaneously evaluated.Its result (average marks of 10 special judging panels) is shown in Table 3 below.
As shown in table 3, the spice mixt of each comparative example all contains 3 kinds of spices powder of all above-mentioned (1)～(3), but its
The above-mentioned particular range of content deviation, therefore compared with the spice mixt of each embodiment, is aroma quality, balance and continuation difference
Result.According to case above, in order to improve these each assessment items, spice mixt contains only above-mentioned (1)～(3)
3 kinds of spices powder and be insufficient to, it is important that coordinate each spices powder with above-mentioned particular range respectively.
[embodiment 14～20 and comparative example 8～9]
Manufacture spice mixt with the formula of table 4 below.According to test example 2, use manufactured spice mixt manufacture
Fried chicken is simultaneously evaluated.Its result (average marks of 10 special judging panels) is shown in table 4 below.Additionally, in table 4 below again
Describe the result of embodiment 1.
As shown in table 4, the content of the spices powder of above-mentioned (2) of the spice mixt of each comparative example all deviates above-mentioned specific model
Enclose (5～30 mass %), therefore compared with the spice mixt of each embodiment, be the knot of aroma quality, balance and continuation difference
Really.
[embodiment 21～24 and comparative example 10～11]
Manufacture spice mixt with the formula of table 5 below.According to test example 2, use manufactured spice mixt manufacture
Fried chicken is simultaneously evaluated.Its result (average marks of 10 special judging panels) is shown in table 4 below.Additionally, in table 5 below again
Describe the result of embodiment 1.
As shown in table 5, the content of the spices powder of above-mentioned (3) of the spice mixt of each comparative example all deviates above-mentioned specific model
Enclose (5～30 mass %), therefore compared with the spice mixt of each embodiment, be the knot of aroma quality, balance and continuation difference
Really.
[embodiment 25～34]
Manufacture spice mixt with the formula of table 6 below.According to test example 2, use manufactured spice mixt manufacture
Fried chicken is simultaneously evaluated.Its result (average marks of 10 special judging panels) is shown in table 6 below.Additionally, in table 6 below again
Describe the result of embodiment 14.
As shown in table 6, the spice mixt of embodiment 26～30,33 and 34 is relative to the whole perfume in this spice mixt
Material powder [mixture of the spices powder of above-mentioned (1)～(3)] 100 mass parts, contain vegetalitas egg with the scope of 20～200 mass parts
White powder (soyabean protein powder) and/or animal protein powder (albumen powder), therefore compared with other embodiments shown in table 6, for perfume
The excellent result of makings amount, balance and continuation.Although embodiment the 25th, 31 and 32 contain soyabean protein powder or albumen powder, but its
Content is simultaneously inappropriate, does not therefore find obvious effect.The result of the embodiment 34 containing both soyabean protein powder and albumen powder
The best.
[Production Example 1～10]
Manufacture Wafer material for fried food with the formula of table 7 below.The spice mixt being used consist of black Hu
Green pepper powder [the spices powder of above-mentioned (1)] 80 mass %, thyme powder [the spices powder of above-mentioned (2)] 10 mass %, ginger powder are [above-mentioned
(3) spices powder] 10 mass %.Use the FLOUR of day clear powder process manufacture as weak flour, use Japan's food as tapioca
Starch K-1 is tempered in the solar eclipse of product chemical industry manufacture.Relative to each Wafer material for fried food 100 mass parts, mixing water 200 mass
Part and manufacture batter liquid.The griskin 100g flutterring powder is dipped in this batter liquid full, and then makes bread flour adhere to, carry out following adding
In thermal technology's sequence A～E any one and manufacture fried pork chop.
Heating process A: fried 6 minutes (ratio 0% of the heat time of other heating means beyond utilizing oil removing fried).
Heating process B: (other beyond utilizing oil removing fried added the convection current of fried 2 minutes → steam in 8 minutes → fried 2 minutes
The ratio 66.7% of the heat time of by the use of thermal means).
Heating process C: (other beyond utilizing oil removing fried added the convection current of fried 1 minute → steam in 10 minutes → fried 1 minute
The ratio 83.3% of the heat time of by the use of thermal means).
Heating process D: fried 0.5 minute → steam convection current 13 minutes be (other heating means beyond utilizing oil removing fried
The ratio 96.3% of heat time).
Heating process E: (other beyond utilizing oil removing fried added the convection current of fried 3 minutes → steam in 3 minutes → fried 3 minutes
The ratio 33.3% of the heat time of by the use of thermal means)
[test example 3]
For each fried pork chop after firm cooking, by 10 special judging panels according to following metewand to aroma quality and balance
Evaluate, and evaluate according to the continuation to fragrance for the above-mentioned metewand.By its result, (10 special judging panels' is flat
Divide equally) it is shown in table 7 below.
<metewand of aroma quality>(test example 3 is used)
5 points: the fragrance of the succulence of fried pork chop meat highlights very much, splendid.
4 points: the fragrance of the succulence of fried pork chop meat highlights, preferably.
3 points: have the fragrance of the succulence of fried pork chop meat, but slightly oily smelly.
2 points: the fragrance of the succulence of fried pork chop meat is less, exist have miscellaneous taste fragrance and oil smelly, somewhat bad.
1 point: lack the fragrance of the succulence of fried pork chop meat, fragrance and the oil with miscellaneous taste are smelly strongly, bad.
<metewand of the balance of fragrance>(test example 3 is used)
5 points: the balance of the fragrance of meat, sauce and spices is very good, splendid.
4 points: the balance of the fragrance of meat, sauce and spices is good, preferably.
3 points: the balance of the fragrance of meat, sauce and spices is slightly lacked of proper care.
2 points: the dysequilibrium of the fragrance of meat, sauce and spices, not good.
1 point: the balance of the fragrance of meat, sauce and spices is lacked of proper care significantly, very not good.
According to table 7 it can be appreciated that the heat time of other heating means beyond utilizing oil removing fried (is being attached with fried food
With shared in total heat time of the food materials of wafer material) the system that is in above-mentioned particular range (50～95 mass %) of ratio
Make example the 2nd, 3 and 6～8 be in above-mentioned particular range with this ratio outside other Production Examples compared with, be aroma quality, balance and continue
The excellent result of property.According to case above it can be appreciated that make Wafer material for fried food be attached to food materials and carry out heating and cook
In the manufacture method of the food adjusted, the above-mentioned specific model of the ratio of the heat time of other heating means beyond utilizing oil removing fried
The critical meaning enclosed.
Industrial applicability
The spice mixt of the present invention, heat flavoring for cooking and Wafer material for fried food in supply 10 DEG C～80
DEG C usual food temperature province in, sweet peppery and salubrious fragrance can be given to food easily, the fragrance of food materials can be highlighted
And eliminate stink, and the duration of this fragrance is longer.Particularly cooking 100 DEG C of heating carried out above together with food materials
When, the unwanted fragrance component volatilization that spice mixt is comprised, for optionally keeping the fragrance to food to give
Important fragrance component.And, by non-volatile after the heating cooking and the fragrance component that remains, by the food after the heating cooking
When product carry out the long-time heat preservation of 2～10 hours with 40 DEG C～about 80 DEG C, this food can be made to keep fragrance fully.
In addition, the food of the present invention is the spice mixt of the use present invention, heats flavoring for cooking or fried food
Carry out the heating cooking with wafer material, therefore fragrance and fragrance is strong and the balancing good of fragrance, and fragrance be difficult to
Time passes through and reduces.In addition, the manufacture method of the food according to the present invention, can be easy and stably to obtain such fragrance excellent
Different food.
Claims (6)
1. a spice mixt, it contains: (1) 50～90 mass % be selected from black pepper, white pepper powder, fennel powder, ocean
In green onion powder, marjoram powder and garlic powder more than a kind, (2) 5～30 mass % be selected from ground nutmeg, rosemary powder, capsicum
In powder, thyme powder, rat-tail grass meal and wild marjoram powder more than a kind, and (3) 5～30 mass % be selected from allspice, Ground Cloves
And more than a kind in ginger powder.
2. spice mixt according to claim 1, it is relative to whole spices powder 100 matter in described spice mixt
Amount part, contains more than a kind be selected from vegetable protein powder and animal protein powder of 20～200 mass parts further.
3. heating a flavoring for cooking, it contains the spice mixt described in the claim 1 or 2 of 1～80 mass %.
4. a Wafer material for fried food, it contains the spices mixing described in the claim 1 or 2 of 0.1～10 mass %
Thing.
5. a food, it is to make the spice mixt described in claim 1 or 2, the heating described in claim 3 tune for cooking
Wafer material for fried food described in taste substance or claim 4 is attached on food materials and carries out the heating cooking and formed.
6. a manufacture method for food, it makes the spice mixt described in claim 1 or 2, the heating described in claim 3
Wafer material for fried food described in flavoring for cooking or claim 4 is attached on food materials and carries out the heating cooking,
Wherein, it is attached with described spice mixt, described heating flavoring for cooking or described Wafer material for fried food
The 50%～95% of total heat time of food materials is the heat time of other heating means beyond utilizing oil removing fried.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014084429 | 2014-04-16 | ||
| JP2014-084429 | 2014-04-16 | ||
| PCT/JP2015/061338 WO2015159841A1 (en) | 2014-04-16 | 2015-04-13 | Spice mix, seasoning for cooking with heat, and fried-food batter |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106102483A true CN106102483A (en) | 2016-11-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201580014175.0A Pending CN106102483A (en) | 2014-04-16 | 2015-04-13 | Spice mixt, heat flavoring for cooking and Wafer material for fried food |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP5933134B2 (en) |
| CN (1) | CN106102483A (en) |
| MY (1) | MY196554A (en) |
| TW (1) | TWI656843B (en) |
| WO (1) | WO2015159841A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897849A (en) * | 2017-11-27 | 2018-04-13 | 杨丽 | A kind of pepper flavoring and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019170799A1 (en) | 2018-03-09 | 2019-09-12 | Unilever N.V. | Antioxidant system |
| CN111867382B (en) | 2018-03-09 | 2024-01-02 | 联合利华知识产权控股有限公司 | Antioxidant composition |
| WO2021048037A1 (en) | 2019-09-12 | 2021-03-18 | Unilever Ip Holdings B.V. | Food composition comprising dehydrated potato material and an antioxidant system |
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| JP2002360200A (en) * | 2001-06-08 | 2002-12-17 | Kaneka San Spice:Kk | Frozen fried food with spice and herb and coating material for frozen fried food |
| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | Edible porridge and preparation method thereof |
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| KR100691333B1 (en) * | 2006-05-29 | 2007-03-12 | 이대구 | Method manufacture of rice pizza |
| JP5770347B2 (en) * | 2013-06-27 | 2015-08-26 | 日清フーズ株式会社 | Spice mix and fried food |
| JP6294608B2 (en) * | 2013-08-21 | 2018-03-14 | 日清フーズ株式会社 | Deep-fried clothes |
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2015
- 2015-04-13 WO PCT/JP2015/061338 patent/WO2015159841A1/en active Application Filing
- 2015-04-13 MY MYPI2016703250A patent/MY196554A/en unknown
- 2015-04-13 JP JP2015545568A patent/JP5933134B2/en active Active
- 2015-04-13 CN CN201580014175.0A patent/CN106102483A/en active Pending
- 2015-04-15 TW TW104112116A patent/TWI656843B/en active
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| JPH08252074A (en) * | 1995-03-17 | 1996-10-01 | Kao Corp | Seasoning for meat |
| JP2002360200A (en) * | 2001-06-08 | 2002-12-17 | Kaneka San Spice:Kk | Frozen fried food with spice and herb and coating material for frozen fried food |
| JP4430926B2 (en) * | 2003-12-10 | 2010-03-10 | プリマハム株式会社 | Process for producing processed meat products with excellent flavor |
| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | Edible porridge and preparation method thereof |
| CN101513244A (en) * | 2009-03-19 | 2009-08-26 | 赵广钧 | Seasoning and manufacturing method thereof |
| CN103621963A (en) * | 2013-12-02 | 2014-03-12 | 安徽味仙食品有限公司 | Spicy and hot vegetable seasoning |
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| CN107897849A (en) * | 2017-11-27 | 2018-04-13 | 杨丽 | A kind of pepper flavoring and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2015159841A1 (en) | 2017-04-13 |
| MY196554A (en) | 2023-04-19 |
| WO2015159841A1 (en) | 2015-10-22 |
| TW201542100A (en) | 2015-11-16 |
| JP5933134B2 (en) | 2016-06-08 |
| TWI656843B (en) | 2019-04-21 |
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