HU202383B - Method for producing pepper substituting spice mixture - Google Patents

Abstract

A pepper substituting spice-mixt. concentrate contains ground comnuder seed, pepper-grass, mustard-seed, caraway-seed, pimento and chilli-powder in the following proportions: (0.9-1.5):(0.15-0.3):(0.5:0.8) :(0.05-0.2):(0.6-1.0):(0.1:0.5). The mix may be in solid or liquid form or as in this case fixed to a suitable substrate.

Description

The present invention relates to a process for preparing a pepper substitute spice blend.

Black pepper (Piper nigri fructus) is one of the best known and most commonly used spices in the world. The plant is native to warm climates, mainly in Singapore, around Malabar, but is also grown in Asia and America.

Black pepper is a spicy, fragrant, delightful and curative spice that contains essential oils, piperine, pyrrole, chamomile, fatty acids, enzymes and other compounds. See ref. Hungarian patent specification.

In countries where pepper is not cultivated, there is a serious problem of purchasing, storing and ensuring proper quality of the spice.

In these countries, peppermint (Satureja hortensia L.) is generally recommended instead of pepper. Peppermint or celandine is a spicy herb reminiscent of pepper but does not contain any spicy flavor components, so it can be recommended for a diet.

Food products made with peppermint, such as meat products, have a more aromatic, fragrant, but slightly bitter taste than aromas of black pepper, which is why it is not a substitute for black pepper.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a spice blend which can be used to produce food products having the same organoleptic (taste, aroma) properties as black pepper.

The present invention is based on the discovery that a mixture of ground coriander, peppercorn, mustard, caraway, carnation and hot pepper in an appropriate proportion can produce an excellent pepper substitute spice.

According to the invention, the process is carried out by:

0.9 to 1.5 parts by weight of ground coriander seeds,

0.15 to 0.3 parts by weight of dried, ground peppercorns,

0.5 to 0.8 parts by weight of ground mustard seed,

0.05-0.2 parts by weight of ground cumin seeds,

0,6 to 1,0 parts by weight of ground carnation and

0.1 to 0.5 parts by weight of ground hot peppers or liquid or solid flavored concentrates of the listed spices, optionally bound to a carrier, are blended in the specified weight ratio.

The present invention also relates to a process for flavoring food products, in particular meat and meat products, comprising: coriander seeds, peppermint, mustard seeds, caraway seeds, carnation seeds and chilli peppers, or a liquid or solid product prepared therefrom, optionally bound to a carrier. aroma concentrates (0.9-1.5): (0.15-0.3) :( 0.5-0.8) :( 0.0050.2) :( 0.6-1.0) :( 0.1-0.5).

The spice mixture of the present invention is used in the same amount as the black pepper to flavor foods. When the mixture is prepared from aroma concentrates, 1 kg of black pepper is replaced by 0.05 to 0.015 kg of concentrate mixture. The taste and smell of the food thus flavored does not differ significantly from that of the black pepper flavored products.

When the aroma concentrates are used in association with a carrier, the carrier may be, for example, cyclodextrin, cereal by-product, starch or starch derivative or salt.

The invention is illustrated by the following examples.

Example 1

Preparation of spice mixture

ground coriander seeds 0.350 kg ground peppercorns 0.069 kg ground mustard seeds 0.175 kg ground cumin seeds 0.035 kg ground allspice 0.245 kg ground hot peppers 0.126 kg

By mixing the above ingredients, 1 kg of pepper substitute spice mixture is used, which can be used to replace 1 kg of pepper.

Example 2

Preparation of spice blend concentrate

Ingredients:

liquid coriander liquid romaine concentrate 1 kg liquid peppermint aroma concentrate 0.2 kg liquid mustard seed aroma concentrate 0.5 kg liquid caraway aroma concentrate 0.1 kg liquid allspice aroma concentrate 0.7 kg liquid hot pepper romaine concentrate 0.36 kg

By mixing the commercially available liquid aroma concentrates above, 0.03 kg of spice concentrate is used to replace 1 kg of pepper.

Example 3

In accordance with the practice of the meat industry, a mass of 100 kg of crinoline is prepared and flavored with 0.2 kg of the pepper substitute spice of Example 1 instead of 0.2 kg of black pepper. The processing of meat pulp will be carried out according to the meat industry technology.

The sample made in this way and the traditional black pepper flavored product were compared by a 14-member jury. According to his judgment there is no significant difference between the control (made with pepper) and the one made with pepper substitute.

Example 4

In accordance with the meat processing technology, 100 kg of livers are prepared. To this was added 0.0015 kg of the pepper substitute spice concentrate of Example 2 instead of 0.15 kg of black pepper, which was pre-mixed with 200 ml of water at 30 ° C. The production of the livers is then carried out according to the meat industry practice.

The lubricated liver sample prepared with pepper spice concentrate and the conventional control did not differ significantly from each other based on the results of comparative organoleptic evaluations.

Similarly, we can make cold cuts, non-dry sausages, meat cheeses, spreads, and sausages.

Claims (1)

A process for making pepper substitute spice blends, particularly for flavoring food products such as meats and meat products, characterized in that: HU 202383 Β 0.9 to 1.5 parts by weight of ground coriander seeds, 0.15 to 0.3 parts by weight of dried, ground peppercorns, 0.5 to 0.8 parts by weight of ground mustard seed, 0.05-0.2 parts by weight of ground cumin seeds, 0.6 to 1.0 parts by weight of ground carnation and 5 0.1-0.5 parts by weight of ground hot peppers are mixed or the liquid or solid aroma concentrates of the listed spices, optionally bound to carriers, are mixed in the specified weight ratio.