JP2016013077A - Processed spice and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed spice having fragrant perfume added thereto.SOLUTION: A processed spice is obtained by treating an un-crushed spice or a spice having the grain size of 840 μm or more with superheated steam under the conditions of a steam pressure of 0.30 MPa G, an oxygen concentration higher than 4.0% and 8.0% or lower, and the degree of superheat of 70°C or higher and 120°C or lower.

Description

  The present invention relates to processed spices, and in particular to processed spices with a fragrant fragrance and a method for producing the same. The present invention also relates to a food containing the processed spice of the present invention.

  A processing method using superheated steam is known as a method for sterilizing spices. Superheated steam sterilization is a method characterized in that a high sterilizing effect can be obtained in a short time by applying steam heated to a saturation temperature or higher to an object. Moreover, it is a generally used sterilization method because it can suppress changes in the state of the color and aroma of the spices before and after sterilization by treating under conditions of low superheat and high pressure. Japanese Patent Publication No. 62-50101 discloses a method of disinfecting a spice hole by contacting it with steam. JP-A-2-177879 discloses a method for heat-treating spices using a superheated steam sterilizer. Japanese Examined Patent Publication No. 63-50984 discloses a method for producing a spice with little fragrance and taste dissipation and alteration after sterilization using an airflow sterilizer. Japanese Patent No. 3724612 discloses an apparatus that uses a rotary valve to heat a granular material with superheated steam.

Japanese Examined Patent Publication No. 62-50101 JP-A-2-177879 Japanese Patent Publication No. 63-50984 Japanese Patent No. 3724612

  The conventional spice sterilization treatment is based on how to suppress changes in the color and scent of spices before and after sterilization. On the other hand, the present invention is a processed spice that has been subjected to a sterilization treatment, which is distinct from the above-described conventional technology that suppresses changes in the color and aroma of the spice before and after sterilization, and is unique to each spice An object of the present invention is to provide a processed spice and a method for producing the same.

This invention discovered that the said subject can be solved by processing a spice with superheated steam on predetermined conditions, and came to complete.
The present invention relates to an unground spice or a spice having a particle size of 840 μm or more, a steam pressure of less than 0.30 MPa · G, an oxygen concentration of higher than 4.0% and lower than or equal to 8.0%, and 70 ° C. or higher and 120 ° C. Provided is a processed spice treated with superheated steam under the following superheat conditions.
Further, the present invention provides an unground spice or a spice having a particle size of 840 μm or more, a vapor pressure of less than 0.30 MPa · G, an oxygen concentration of higher than 4.0% and lower than or equal to 8.0%, and 70 ° C. or higher. Provided is a process for producing a processed spice that is treated with superheated steam under a superheat condition of 120 ° C. or lower.
Furthermore, this invention relates also to the foodstuff containing the said processed spice or the processed spice obtained by the said manufacturing method.

  The present invention provides a processed spice that has been sterilized, has a light fragrance unique to each spice, and has a fragrance imparted by roasting with superheated steam, and a method for producing the same. . In particular, the processed spices of the present invention are characterized by having a fragrant fragrance that pierces the nose (such as through the nose) that the spices before treatment did not have. Moreover, the foodstuff containing the processed spice of this invention is a highly preferable thing with high palatability | flavor to which the fragrant fragrance of the spice was provided.

In the present invention, the spice is treated with superheated steam to sterilize and roast.
Spices targeted by the present invention are not particularly limited, but include allspice, cardamom, caraway, cumin, cloves, coriander, ginger, celery seed, turmeric, nutmeg, basil, paprika, black pepper, laurel, flower buds, cinnamon , Pepper, white pepper, poppy seed, cinnamon, star anise, yam, green paste, chengo, black sesame, white sesame, hemp seed, fenugreek, fennel, and hot pepper. Among them, fenugreek, cumin, fennel, coriander, chili, chili, paprika, black sesame, white sesame and hemp have a wide range of uses when roasting incense is imparted with a large flavor difference before and after roasting with superheated steam Is preferable.
In the present invention, these spices are used in an unground state or coarsely crushed so as to have a particle size of 840 μm or more. By applying superheated steam to the spices in such a state, pathogenic bacteria adhering to the spice surface can be killed and a desired fragrant scent can be imparted. Here, a particle size means what was represented by the opening of the test sieve measured by the sieving method defined in JIS Z 8901 “Test powder and test particles”.

In the present invention, the desired fragrant fragrance can be imparted to the spices by treatment with superheated steam under the following conditions.
The pressure of the steam is less than 0.30 MPa · G, preferably 0.25 MPa · G or less, more preferably 0.05 MPa · G or more and 0.20 MPa · G or less.
The oxygen concentration is higher than 4.0% and not higher than 8.0%, preferably not lower than 5.0% and not higher than 8.0%, more preferably not lower than 5.7% and not higher than 8.0%. When performing the heat sterilization treatment of spices, in the presence of oxygen, the spices may be considered to be undesirably oxidized, but the present inventors surprisingly have the presence of oxygen in the above concentration range. They found that the spices can be given the desired fragrance. By performing the treatment at an oxygen concentration within the above range, the scent imparted to the spice becomes stronger and more fragrant than under no oxygen or low oxygen conditions. For oxygen supply, oxygen contained in the gap between spices may be used, or air or a mixture of oxygen and superheated steam may be used in advance. Here, in the present invention, the oxygen concentration is calculated by the following method. In the following calculation of oxygen concentration, each pressure indicates an absolute pressure, and is a value obtained by adding 0.1 MPa, which is an atmospheric pressure, to the gauge pressure.
-When processing with a device that puts superheated steam into a sealed space containing spices to be roasted (for example, a rotary valve type device).
Oxygen concentration% = {(pressure of air contained in the gap between spices) × (oxygen concentration in air) + (pressure of supplied gas) × (oxygen concentration of supplied gas)} / (between spices (Pressure of air contained in the gap + pressure of supplied gas + pressure of injected steam)
-When the spices to be roasted are processed in a device that is put into a closed pipe or container containing superheated steam (for example, an airflow type device).
Oxygen concentration% = {(pressure of air contained in the gap between the spices) × (oxygen concentration in the air) / (pressure of air contained in the gap between the spices + pressure of the supplied gas + injected steam) Pressure)} × {(volume of air contained in the gap between the spices) / (volume of air contained in the gap between the spices + volume of the sealed pipe or container)} + {(pressure of the supplied gas) × ( Oxygen concentration of supplied gas / (pressure of supplied gas + pressure of injected steam)} × {(volume of sealed pipe or container) / (volume of air contained in gap between spices + sealed pipe) Or container volume)}
-When the spices to be roasted are processed in an apparatus that is put into an open space (for example, a continuous apparatus).
Oxygen concentration% = (pressure of supplied gas) × (oxygen concentration of supplied gas) / (pressure of supplied gas + pressure of injected steam)

The superheat degree of superheated steam is 70 ° C. or higher and 120 ° C. or lower, preferably 80 ° C. or higher and 110 ° C. or lower, more preferably 80 ° C. or higher and 100 ° C. or lower.
The treatment time with superheated steam is 3 seconds to 60 seconds, preferably 5 seconds to 30 seconds, more preferably 7 seconds to 15 seconds.
The spice can be processed at a processing rate of 10 kg / hour to 200 kg / hour, preferably 30 kg / hour to 150 kg / hour, more preferably 50 kg / hour to 100 kg / hour.
What is necessary is just to determine suitably the conditions which can provide a bactericidal effect and a fragrant fragrance according to each spice in the range of the said conditions.

  In the present invention, various superheated steam sterilizers can be used. For example, an airflow type, rotary valve type, batch type or continuous type device can be used. The airflow-type superheated steam sterilizer is an apparatus that puts an object to be sterilized into a pipe through which superheated steam flows and sterilizes it during transfer, and is the most basic sterilizer. Since the space to be treated (volume of the pipe) is large relative to the volume of spices to be treated, the air in the pipe is diluted with water vapor and is easily pushed out of the treatment space together with the drain, and the oxygen concentration tends to be low. A rotary valve type device is a device in which superheated water vapor is directly injected into each cell into which an object has been charged for sterilization, and the cell is a device comprising a rotary valve or the like. Because the space to be processed (cell volume) is small relative to the volume of spices to be processed, the air in the cell is not diluted with water vapor and is not easily pushed out of the processing space, and the oxygen concentration is set by setting the vapor pressure. Is easy to set. In the present invention, it is preferable to use a rotary valve type device from the viewpoint of easy setting of oxygen concentration and processing time.

The processed spices treated under the above conditions can be used as they are, or may be used after further pulverization. The pulverization process may be performed using a roll pulverizer, a stamp pulverizer, a pin mill, a hammer mill, or the like. The pulverization process may be performed to a predetermined particle size according to the type of spice and the intended use.
The present invention also relates to foods containing the processed spices of the present invention. The food of the present invention includes all foods including seasonings and processed foods. As seasonings, for example, liquid / powder seasonings such as ramen, buckwheat noodles and udon noodles, rou sauces such as curry, stew and hayashi, seasonings for snack foods such as potato chips, pasta, grilled meat, hamburger, steak and teriyaki And so on, seasonings such as dressing, spice mixes such as shichimi chili and goka powder. Foods such as processed foods include the processed spices of the present invention or the above-mentioned seasonings, and include various foods and industrial products such as retort foods and chilled foods.
The food of the present invention contains one or more processed spices of the present invention, depending on the application. The total content of processed spices can be set to any value depending on the application. For example, in liquid and powder seasonings such as noodles, seasonings for snack foods, dressings and the like, 0.01% by weight or more 90% It may be 0.01% by weight or more and 20% by weight or less for a sauce such as curry or other roux sauce or pasta.

Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.
(Example 1)
Unmilled cumin was treated under the conditions of a steam pressure of 0.15 MPa · G, a superheating degree of 70 ° C., and an oxygen concentration of 8.0% at a treatment rate of 86.5 kg / hour for a treatment time of 10 seconds. The apparatus used was a rotary valve-type superheated steam sterilizer (Okawara Seisakusho Co., Ltd.).
(Examples 2-6, Comparative Examples 1 and 2)
From Example 1, the steam pressure, superheat degree and oxygen concentration were changed as shown in Table 1.
(Examples 7 to 10)
From Example 5, the spices were changed to fenugreek, coriander, hot pepper and fennel, respectively.
(Example 11)
From Example 5, the spice was changed to chili. The chili pepper was coarsely crushed so as to have a particle size of 840 μm or more (mesh opening 840 μm on).
(Comparative Example 3)
Unground pulverized cumin was treated under conditions of a steam pressure of 0.15 MPa · G, a superheat of 100 ° C., and an oxygen concentration of 0.7% at a treatment time of about 6 seconds and a treatment rate of 500 kg / hour. The apparatus used was an airflow sterilizer (manufactured by Kikkoman Corporation).

The processed spices obtained were evaluated using the following criteria.
[sensory evaluation]
A: There is a fragrant scent that pierces a very strong nose, and there is no burning odor. X in the range: unsatisfactory fragrance or poor burnt fragrance, unacceptable In addition, the bactericidal effect of the obtained processed spices was examined for general viable bacteria and coliform bacteria.
Table 1 below shows the processing conditions and results of Examples and Comparative Examples.

  The cumin before processing had a very weak fragrance. In the cumin and the spices of Examples 1 to 5 and 7 to 11 which were set with steam pressure, superheat degree and oxygen concentration, respectively, and treated with superheated steam, a fragrant fragrance that pierces a strong nose is given. In 6 cumin, a fragrant fragrance was added. On the other hand, the cumin processed on the conditions of the comparative example 1 and the comparative example 2 lacked the fragrant fragrance. Moreover, under the conditions of Comparative Example 3, cumin was burned and became unacceptable.

(Example 12)
33.5 g lard and 37 g flour were fried until 120 ° C. 2 g of turmeric, 2 g of coriander, 1 g of fenugreek, 1 g of chili and 2 g of cumin treated in Example 5 were added and fried for 3 minutes. Next, 6.5 g of granulated sugar, 7.5 g of sodium chloride, 6.5 g of sodium glutamate, 0.7 g of nucleic acid seasoning, 0.3 g of caramel pigment, and 600 g of water were added and stirred to prepare a curry sauce. 200 g of the curry sauce was put in a retort pouch and sterilized at 120 ° C. for 60 minutes to obtain a retort curry sauce. This retort curry sauce had a fragrant scent that pierced the cumin nose.
(Example 13)
8.4 g of cumin treated in Example 5, 25 g of flower buds, 15 g of pepper, 20 g of skin, 10 g of turmeric, 30 g of sodium glutamate, and 9 g of pepper were mixed to obtain a spice mix. When 2 g of commercial frozen curry udon was added, a very fragrant fragrance and a moderate pungent taste could be obtained.

Claims (8)

Unground spices or spices having a particle size of 840 μm or more, steam pressure of less than 0.30 MPa · G, oxygen concentration higher than 4.0% and lower than or equal to 8.0%, and superheat degree of 70 ° C. or higher and 120 ° C. or lower Processed spices treated with superheated steam. The processed spice according to claim 1, wherein the spice is selected from the group consisting of fenugreek, cumin, fennel, coriander, hot pepper, red pepper, paprika, black sesame, white sesame and hemp seeds. The processed spice according to claim 1 or 2, further pulverized after the treatment with superheated steam. Unground spices or spices having a particle size of 840 μm or more, steam pressure of less than 0.30 MPa · G, oxygen concentration higher than 4.0% and lower than or equal to 8.0%, and superheat degree of 70 ° C. or higher and 120 ° C. or lower A method for producing processed spices, which is treated with superheated steam. The production method according to claim 4, wherein the spice is selected from the group consisting of fenugreek, cumin, fennel, coriander, hot pepper, pepper, paprika, black sesame, white sesame and hemp seeds. The manufacturing method of Claim 4 or 5 which performs the process by superheated steam using a rotary valve type apparatus. The manufacturing method according to any one of claims 4 to 6, further comprising a pulverization treatment after the treatment with superheated steam. The foodstuff containing the processed spice of any one of Claims 1-3 or the processed spice obtained by the manufacturing method of any one of Claims 4-7.