JP2005058147A - Ground red pepper and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide ground red pepper which can be prepared by suppressing oxidation of flavor ingredient in a production process and to provide a method for producing the same. <P>SOLUTION: The ground red pepper is produced through an aging step for mixing dried red pepper with a salt and vinegar, aging the mixture for a prescribed period and producing the resultant intermediate product and a grinding step for grinding the intermediate product under vacuum conditions. In the grinding step, the paste-like intermediate product is vacuum-dried and crudely ground to prepare the crudely ground material. Then, the crudely ground material is immersed in liquid nitrogen and frozen and ground under vacuum condition and low-temperature condition to produce the ground red pepper. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to ground red pepper prepared from powdered red pepper, salt and vinegar as raw materials, and a method for producing the same.

Conventionally, spices using pepper have been used for seasoning and flavoring of dishes (see, for example, Patent Document 1). In the method for producing the spice, first, a raw material consisting of dried red pepper, salt, and rice vinegar is mixed. Thereafter, salted pepper and vinegar are added to the intermediate product obtained by aging the raw materials for a predetermined period to prepare a mixture, and the mixture is pulverized into small pieces to prepare a pulverized product. Subsequently, a finely pulverized product is re-aged, and a solid component is extracted from the re-aged product by lining it, thereby producing a spice using red pepper. Further, the extracted solid component is dried and pulverized to produce a powdery spice.
Japanese Patent Application Laid-Open No. 2002-272412

  However, a conventional powdery spice is prepared by performing the pulverization step after preparing the mixture, re-ripening the pulverized product, extracting the solid component from the ripened product, and drying step. And a pulverization process. Therefore, the process of producing a powdery spice is long, and the time during which the umami component is exposed to oxygen becomes long during the production of the spice, and there is a problem that the umami component is easily oxidized.

  The present invention has been made paying attention to the problems existing in the above-described conventional technology. The purpose of the invention is to provide pulverized pepper and a method for producing the same, which can be prepared while suppressing oxidation of the umami component during the production process.

  In order to solve the above-mentioned problems, the invention according to claim 1 is characterized in that dried red pepper, salt and vinegar are mixed, and an intermediate product obtained by aging for a predetermined period is pulverized under vacuum conditions. The gist is prepared.

  The invention according to claim 2 is a ripening step of mixing dried red pepper, salt and vinegar and aging for a predetermined period to produce an intermediate product, and a pulverizing step of pulverizing the intermediate product under vacuum conditions It is made up of that.

  Invention of Claim 3 is a manufacturing method of the ground pepper of Claim 2, In the said grinding | pulverization process, after drying the said intermediate product and crushing and preparing a coarsely crushed material, The gist is that it is performed by crushing.

(Function)
According to the first aspect of the present invention, red pepper, salt and vinegar are mixed and aged for a predetermined period to produce an intermediate product, and the intermediate product is pulverized under vacuum to prepare crushed and red pepper. Is done. Therefore, the pulverized pepper obtained is not subjected to the process described in Patent Document 1. In addition, since the intermediate product is pulverized under vacuum conditions, the time during which the intermediate product is in contact with oxygen is reduced as compared with the case where the intermediate product is pulverized under normal pressure conditions.

  According to invention of Claim 2, after mixing red pepper, salt and vinegar and aging for a predetermined period, an aging process is performed and the intermediate product is produced | generated, Then, the intermediate product is grind | pulverized under vacuum conditions. Then, the pulverization process was performed to prepare pulverized pepper. Therefore, the process described in Patent Document 1 can be omitted until the ground product is ground from the intermediate product. Further, the intermediate product is pulverized under vacuum conditions. Therefore, compared with the case where the intermediate product is pulverized under normal pressure conditions, the time during which the intermediate product is in contact with oxygen can be shortened before pulverized pepper is produced.

  According to the invention described in claim 3, the intermediate product can be coarsely crushed with the moisture content reduced by drying the intermediate product. For this reason, compared with the case where the paste-like intermediate product is coarsely crushed as it is, the coarse pulverization becomes easier. Further, by roughly crushing the dried intermediate product, it is possible to facilitate the pulverization as compared with the case where the paste-like intermediate product is directly applied to a pulverizer to prepare a powder.

  ADVANTAGE OF THE INVENTION According to this invention, the pulverized pepper and the manufacturing method which can be prepared by suppressing the oxidation of the umami component in a manufacture process can be provided.

Hereinafter, an embodiment of pulverized red pepper embodying the present invention and a manufacturing method thereof will be described.
Pulverized pepper is a raw material, dried red pepper, mixed with salt and vinegar, aged for a predetermined period of time, dried under vacuum conditions, and further crushed. After freezing, it was pulverized under vacuum conditions and prepared in a powder form. The particle size of pulverized pepper can be appropriately changed depending on the apparatus used for pulverization. For example, the particle size is adjusted to an average particle size of 10 μm or less, or adjusted to an average particle size of 50 to 70 μm.

  The raw material will be described. The red pepper is a fruit of a solanaceous plant, and the green pepper changes its color to red when it ripens. Moreover, it contains a pungent component called capsaicin in the seeds and peels of red pepper fruits and is used as a spice in cooking and seasoning. The capsaicin content of the red pepper is generally 400 to 410 ppm based on the total weight of the red pepper. The vinegar is roughly classified into brewed vinegar or synthetic vinegar. Examples of brewed vinegar include vinegar, rice vinegar, sake vinegar, sake vinegar, sweet vinegar, malt vinegar, wine vinegar, and apple vinegar. Examples of the salt include purified salts, natural salts, and synthetic salts. It is preferable to use rice vinegar as the vinegar and use a natural salt as the salt so that no additives or the like are added to the crushed pepper.

Next, a method for producing ground and ground pepper will be described.
The method for producing ground pepper comprises an aging step for mixing the raw materials and aging for a predetermined period to produce an intermediate product, and a pulverizing step for pulverizing the intermediate product under vacuum conditions. .

  First, the aging step will be described. This aging step is a step of immersing the dried red pepper in salt and vinegar, and maintaining the state for a predetermined period while stirring them for a predetermined period to produce an intermediate product. The dried red pepper is obtained by drying raw red pepper until the water content becomes 4 to 7% by weight with respect to the total weight of the red pepper, and washing with water after the drying treatment. . It is particularly preferable that the dried red pepper has a water content of 6% by weight based on the total weight of the red pepper. In addition, as the drying treatment, at least one of a sun drying method, a hot air drying method, a freeze drying method and the like is employed.

  Subsequently, a predetermined amount of the dried red pepper is stored in the container, and a predetermined amount of salt (natural salt) and vinegar (rice vinegar) is added. Then, the entire inside of the container is sufficiently agitated twice a month to mix the contents uniformly, and the operation is carried out for 18 months for aging. Then, after 18 months, the red pepper changes from red to a blackish color, and a paste-like matured pepper that is an intermediate product is produced (prepared). In addition, in order to ripen red pepper reliably, it is preferable to stir at intervals of two times a month, but the stirring interval and the number of times may be changed as appropriate. The aging period is preferably in the range of 15 to 24 months, and particularly preferably 18 months. The aging period is changed according to the kind of pepper and the thickness of the peel.

  Also, in the ripening process, the salt concentration of the external liquid consisting of salt (natural salt) and vinegar (rice vinegar) is higher than the salt concentration in red pepper, so the water content in red pepper is reduced by the action of osmotic pressure. Go out of red pepper. As a result, the red pepper cells are destroyed, and the red pepper and the external liquid are mixed and changed into a paste. Therefore, capsaicin, rice vinegar and natural salt are mixed to prepare an intermediate product having a mild taste. This intermediate product has a water content of 30 to 60% by weight based on the total weight of red pepper.

  Next, the grinding process will be described. This pulverization step is a step of finely pulverizing the intermediate product to a desired size powder. This pulverization step is carried out through a step of drying the intermediate product, crushing the dried product with a pulverizer to prepare a crushed product, and a step of pulverizing the crushed product with a pulverizer.

  First, the rough crushing of the intermediate product will be described. This crushing is performed using a crusher equipped with a vacuum dryer. A crusher equipped with a vacuum dryer includes an accommodating portion for accommodating the intermediate product therein, and is formed so that the inside of the accommodating portion can be decompressed and adjusted to a vacuum state. Moreover, the crusher provided with the vacuum dryer is provided with a heating means for heating the accommodating part, and further, the intermediate product can be roughly crushed in the accommodating part.

  And after storing an intermediate product in the said accommodating part, the inside of the accommodating part is pressure-reduced and hold | maintained in vacuum, the inside of the accommodating part is heated with a heating means, and drying is performed under vacuum conditions. Then, since the boiling point of water falls and drying is performed at a temperature lower than normal pressure, the umami component contained in the intermediate product may be deteriorated by heat compared to the case where drying is performed under normal pressure. It is suppressed. Further, in the container, the evaporation of moisture is promoted as the boiling point is lowered in a vacuum, and the drying is performed in a shorter time than under normal pressure. Then, by drying the intermediate product in vacuum, the intermediate product is dried without exposing it to oxygen. Therefore, oxidation of the umami component is suppressed, and the vacuum-dried intermediate product has a moisture content. , And dried so as to be 30 to 60% by weight or less of the whole weight. Finally, the dried intermediate product is crushed to prepare a 3-5 mm piece of crushed material.

  Next, a method for pulverizing the coarse product of the intermediate product to prepare pulverized pepper is described. When crushing the crushed material, a crusher equipped with a vacuum device is used. By supplying the crushed material to this pulverizer, the crushed material can be pulverized under vacuum conditions and low temperature conditions. A pulverizer equipped with a vacuum device includes an accommodating container for accommodating the coarsely crushed material therein, and is formed so that the inside of the accommodating container can be decompressed and adjusted to a vacuum state. Moreover, the crusher provided with the vacuum device is provided with a cooling means for cooling the storage container, and further, the crushed material can be pulverized in the storage container.

  And in order to grind | pulverize the said coarsely crushed material and to prepare a ground garlic, first, the crushed material is immersed in liquid nitrogen and frozen. Next, the frozen crushed material is supplied to the container of the pulverizer, the inside of the container is decompressed and kept in vacuum, and then the inside of the container is cooled by a cooling means. Then, pulverization is performed in a vacuum and at a low temperature of 0 to −80 ° C., whereby powdered pulverized and red pepper is produced. At this time, since the crushed material is frozen and further pulverized under low temperature conditions, the crushed material itself is at a low temperature. Therefore, even if frictional heat is generated due to contact between the crushed material and the pulverizer when the crushed material is pulverized, contact between the crushed materials, etc., the temperature of the crushed material is less likely to rise due to the frictional heat. . Further, since the coarsely pulverized product is pulverized under a low temperature condition, the temperature of the pulverized pepper itself is less likely to rise as compared with the case where pulverization is performed at room temperature. Furthermore, since it grind | pulverizes under vacuum conditions, the time which contacts oxygen is shortened before a grinding | pulverization and a red pepper are prepared from a coarsely-pulverized material unlike the case where grinding | pulverization is performed in a normal pressure state. As a result, pulverized pepper is produced which is in powder form and contains a mild pungent component.

The effects exhibited by the above embodiment will be described below.
(1) Pulverized pepper is produced by pulverizing the intermediate product obtained from the aging step in the pulverization step. Therefore, after the intermediate product is prepared, a spice is produced through a step of ripening the intermediate product, a step of extracting solid components from the ripened product, a drying step, and a grinding step. Unlike conventional methods, pulverized pepper can be obtained in a short manufacturing process. In addition to shortening the manufacturing process, the intermediate product is coarsely crushed and pulverized under vacuum conditions to prepare pulverized pepper. Therefore, oxidation of umami components can be suppressed in the manufacturing process, and umami accompanying oxidation It is possible to prevent the deterioration of components and the deterioration of appearance.

  (2) Crushed material frozen with liquid nitrogen was pulverized to produce crushed pepper. Therefore, unlike the case where crushed ground pepper is produced by pulverizing the crushed material in the normal temperature state, deterioration of the umami component contained in the crushed material is suppressed by the heat generated when the crushed material is pulverized.

  (3) The intermediate product was dried by vacuum drying. Therefore, compared with the case where an intermediate product is dried under a normal pressure, it can dry at a low temperature and for a short time, and it is suppressed that the delicious component of an intermediate product deteriorates.

  (4) The frozen crude product is pulverized under vacuum and low temperature conditions. Therefore, compared with the case where the crushed material is pulverized under normal pressure and room temperature conditions, the crushed material is prevented from being oxidized and is prevented from being deteriorated by heat. .

(5) Ground pepper is red pepper and is produced with natural salt and rice vinegar. Therefore, since no additives are used, pulverized pepper can be produced in a health-oriented manner.
(6) Since rice vinegar is used in the preparation of the intermediate product, acetic acid can be contained in the ground pepper. Therefore, acetic acid can exert a fatigue recovery effect, a blood glucose level increase suppression effect, and the like.

(7) When crushing the coarsely crushed material, the lower the temperature at the time of crushing, the lower the oxidation and deterioration of the umami component, and the higher quality crushing and pepper can be produced.
(8) Crushed material prepared by crushing the intermediate product with a crusher was pulverized with a pulverizer to produce crushed pepper. For this reason, compared with the case where an intermediate product is pulverized as it is with a pulverizer, pulverization becomes easier. In addition, since the moisture content of the intermediate product is reduced by vacuum drying, the intermediate product is less likely to adhere to the crusher and is easily crushed, and the subsequent pulverization is also facilitated.

Hereinafter, the embodiment will be described more specifically with reference to examples.
First, 10 kg of red pepper that had been dried until the water content was 6% by weight relative to the total weight of red pepper, 3.2 kg of natural salt, and 1.1 kg of rice vinegar were placed in a container and thoroughly mixed. The contents in the container were thoroughly mixed at an interval of twice a month, and the operation was repeated for 18 months, and an aging pepper was produced as an intermediate product through an aging step. In addition, the water content is 31.1% by weight with respect to the whole weight of the ripened pepper.

  Subsequently, the matured red pepper is supplied into a storage unit of a crusher equipped with a vacuum dryer, the gauge pressure in the storage unit is 0.92 to 0.95 Pa (700 to 720 mmHg), and the circulating hot water temperature is 70 ° C. as heating means. Vacuum drying was performed for 10 hours under the conditions. Then, the dried intermediate product was subjected to a pulverizer under vacuum conditions, and crushed into small pieces of 3 to 5 mm to prepare a crushed material. The water content with respect to the total weight of the crushed material is about 3% by weight.

  Next, the crushed material is immersed in liquid nitrogen and frozen, and the frozen crushed material is supplied to a container of a pulverizer equipped with a vacuum device, and the inside of the container is decompressed to be in a vacuum state. The crude crushed material frozen at a temperature of −80 ° C. was pulverized. As a result, 6.1 kg of ground pepper with an average particle size of 50 μm was obtained. The yield, which is the ratio of products obtained by subtracting defective products from pulverized pepper products manufactured in this manufacturing process, was 62%. Moreover, the water content with respect to the whole weight of ground pepper was 2-3% by weight.

In addition, this embodiment can also be changed and embodied as follows.
In the embodiment, in the pulverization step, the crushed material is frozen and pulverized, but the crushed material may be pulverized without freezing to prepare crushed pepper.

In the pulverization step, the coarsely pulverized product was pulverized to prepare pulverized pepper, but the step of preparing the coarsely pulverized product may be omitted and the intermediate product may be pulverized as it is.
-In embodiment, although the intermediate product was vacuum-dried and the coarsely crushed material was prepared, you may naturally dry an intermediate product at normal pressure.

In the embodiment, the intermediate product is crushed and supplied to the pulverizer. However, the intermediate product may be pulverized by the pulverizer without being crushed.
-In the embodiment, until crushed pepper was produced, the produced crushed pepper was used for cereals, vegetables, beans, potatoes, starches, fruits, rice cakes / sweets, seasonings, milk, miso, It may be added when eating or cooking food such as soy sauce, dressing, seafood, seaweed, ham, sausage, corned beef, side dish, noodles and the like. Moreover, when manufacturing mayonnaise, a dressing, a seasoning, etc., you may add a ground pepper.

Next, technical ideas that can be grasped from the above-described embodiment and other examples will be described below together with their effects.
(1) The pulverizing step is a method for producing crushed and ground pepper according to claim 3, wherein the crushed material is frozen and then pulverized. When configured in this manner, the intermediate product is frozen and kept at a low temperature (frozen), so that when the crushed material is pulverized, an increase in the temperature of frictional heat generated by contact with the pulverizer is suppressed. The crushed material is kept at a low temperature. Therefore, deterioration of the quality of the umami component in the intermediate product due to the frictional heat can be suppressed.

  (2) The intermediate product is dried by vacuum drying, or the method for producing pulverized pepper according to claim 3 or the technical idea (1). When configured in this way, it becomes possible to dry the intermediate product at a lower temperature and in a shorter time than when drying under normal pressure, and the umami component in the intermediate product may be deteriorated by heat. It is suppressed.

Claims (3)

Ground red pepper prepared by mixing dried red pepper, salt and vinegar, and pulverizing an intermediate product obtained by aging for a predetermined period under vacuum conditions. A ripening step of mixing dried red pepper, salt and vinegar, and aging for a predetermined period to produce an intermediate product;
A method for producing crushed and red pepper characterized by comprising a pulverizing step of pulverizing the intermediate product under vacuum conditions. 3. The method for producing pulverized and red pepper according to claim 2, wherein the pulverizing step is carried out by drying the intermediate product and crushing to prepare a crushed product, and then crushing the crushed product.