JP2022164816A - Workpiece of peppercorn and its manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a workpiece of peppercorns capable of enjoying a taste only after you put in your mouth, having more fresh, novel texture and elasticity such as popping when bitten and capable of tasting by eating as it is.

SOLUTION: A processed product of peppercorns having a plurality of peppercorns, which has a liquid phase between a pericarp and a seed coat, and which can be peeled off from the seeds in a continuous state without the pericarp being torn off and peeled off. To provide a processed product of peppercorns characterized by containing 30% or more of peppercorns having a globular pericarp. When the processed peppercorns are rolled 30 cm by their own weight on a plate installed at an inclination angle of 15±1.5°, the ratio of those that fall within a width of 2.5 cm on both sides of the shortest path is 50% or more, a water content is preferably 50 to 80 mass%, the compressibility measured by a predetermined compressibility measurement method is preferably 35 to 85%, and an average density is preferably 0.75 to 0.91 g/mL.

SELECTED DRAWING: Figure 7

COPYRIGHT: (C)2023,JPO&INPIT

Description

The present invention relates to a processed product of peppercorns which is fresh and has a new palate feeling as if the pericarp is torn and burst when chewed.

Pepper (Piper nigrum) is a climbing plant native to India belonging to the genus Pepper of the family Pepperaceae, and its fruit is widely used as a spice all over the world.

Commonly distributed peppercorns are harvested before or after they are fully ripened and dried. However, the dried fruit is very hard and difficult to eat as it is, so it can be crushed into powder and sprinkled on ingredients, or simmered as granules in stewed dishes to transfer the flavor to the soup. Uses flavor.

As a technique for suppressing the reduction of flavor in the process until drying, Patent Document 1 discloses adding a predetermined amount of water to a predetermined amount of pepper seeds, stirring under pressure, rubbing the pepper seeds, and peeling the pepper seeds. And by drying after removing the pulp, there is no putrid smell, and the total peak area by GC-FID of α-phellandrene, β-phellandrene, and 1,8-cineol is 15000 [Pa*S] or more. , and white pepper having outer and inner seed coats is obtained.

JP 2010-246393 A

However, since pepper begins to release its aroma when it is crushed, the aroma becomes weaker over time. In addition, even if pepper is eaten as a grain without being ground, conventional pepper used in stewed dishes not only does not have a strong umami and spiciness unique to pepper, but also has elastic skin. Therefore, it is not possible to obtain a crunchy texture when chewing, and it is not visually vivid.

Furthermore, since the white pepper described in Patent Document 1 has the pericarp removed, it is not possible to obtain a crunchy texture when chewed like conventional granular pepper, and it is visually vivid. do not have.

Therefore, the object of the present invention is to allow the user to enjoy the unique umami and spiciness of pepper, as well as the fresh aroma and refreshing taste of peppercorns, and to break the pericarp when chewing. To provide a processed product of peppercorns having a new palatability to be used.

In order to achieve the above object, the present inventors have found that pepper fruits processed so as to have a liquid phase between the pericarp and the seed coat can enjoy the unique fresh scent and taste of pepper, and also have a bursting taste. The present invention was completed by discovering that it has a new texture and elasticity.

That is, one of the present invention is a processed product of peppercorns having a plurality of peppercorns, which has a liquid phase between the pericarp and the seed coat, and the pericarp is not torn off and is in a continuous state. To provide a processed product of peppercorns characterized in that the peppercorns which can be separated from the seeds and whose peeled pericarp has a spherical shape account for 30 % or more of the peppercorns. According to the processed product of peppercorns of the present invention, it is possible to enjoy the unique umami and pungent taste of pepper, and since it has a liquid phase between the pericarp and seed coat, it has a fresh aroma and refreshing taste of peppercorns. can taste In addition, you can feel a new texture and elasticity that pops when you bite into it.

In the processed peppercorns of the present invention, when a plate placed at an inclination angle of 15 ± 1.5° is rolled 30 cm by its own weight, it falls within a width of 2.5 cm on both sides of the shortest path. It is preferable that the ratio is 50% or more. According to this, the skin is elastic and has a high degree of roundness, so when you bite into it, the skin breaks and you can feel the texture and elasticity. be.

In the processed peppercorns of the present invention, it is preferable that the water content is 50 to 80% by mass and the compressibility measured by the compressibility measurement method described below is 35 to 85%.
Compressibility measurement method: The initial thickness of the processed peppercorns is obtained, and using a texture analyzer, a plunger consisting of a circular plate with a diameter of 25mm is pressed at a speed of 1 mm / second, and the peppercorns are Find the thickness of the fruit just before bursting, and find the compressibility (%) by the following formula.
Compression ratio (%) = {(real thickness - real thickness just before bursting) / real thickness} x 100
(Hereinafter, this formula will be referred to as "calculation formula 1".)
According to this, since the water content is 50 to 80% by mass, the fresh aroma and refreshing taste of peppercorns can be enjoyed more. In addition, since the compressibility of the peppercorns is 35 to 85%, the pericarp is elastic, and when chewed, the pericarp is broken and the texture and elasticity can be obtained.

Furthermore, the processed peppercorns of the present invention preferably have an average density of 0.75 to 0.91 g/mL. According to this method, a liquid layer containing an appropriate amount of liquid and gas is formed in the processed peppercorns, so that water-soluble aromatic substances are also included, and a stronger aroma can be obtained.

According to the processed product of peppercorns of the present invention, it is possible to enjoy the unique umami and pungent taste of pepper, and since it has a liquid phase between the pericarp and seed coat, it has a fresh aroma and refreshing taste of peppercorns. can taste In addition, you can feel a new texture and elasticity that pops when you bite into it. Furthermore, since the degree of roundness is high, the surface of the pericarp has less wrinkles and is glossy, giving it a beautiful appearance.

It is the figure which showed typically the cross section of the peppercorn. Fig. 2 is a photograph showing seeds extruded from the cut, and the pericarp formed into a spherical shape after the seeds were removed, in the processed product of peppercorns of the present invention. Fig. 3 is a photograph showing the pericarp and seeds of a commercially available processed product of peppercorns after the pericarp and seeds are separated from each other by making a cut with a scalpel from the pit to the flower drop. In addition, since the seeds could not be pushed out from the cut, the pericarp is torn. FIG. 2 is a diagram showing an example of a device for rolling a peppercorn processed product; In this device, the plate 10 is installed so that the inclination angle 14 is 15±1.5°. Figure 5 shows a top view of the device of Figure 4; FIG. 4 is a diagram showing a load applied to a pepper nut when the pepper nut is pressed by a plunger; Fig. 2 is a photograph showing (A) a processed peppercorn with a wrinkled area of 5% or less and (B) a processed peppercorn with many wrinkles (wrinkled area is greater than 5%). It is a photograph showing (C) a processed peppercorn with a space between the pericarp and the seed coat and (D) a processed peppercorn without a space. It is a photograph which shows a state 30 seconds after pouring distilled water into a graduated cylinder containing a processed peppercorn. A is the second time in Example 8, B is the third time in Reference Example 1, and C is the third time in Reference Example 2.

The processed peppercorns of the present invention have a liquid phase between the pericarp and the seed coat.

Here, explaining the structure of the peppercorn, as shown in FIG. has a peduncle 7 and a flower drop 8 on its surface. In addition, the seed 6 is composed of the seed coat 4 and the pericyllum 5 or pericylle 5 . The liquid phase between the pericarp and the seed coat can be visually and tactilely confirmed as part of the pulp portion when the pericarp is partly peeled off. Alternatively, this liquid phase can be visually and tactilely confirmed between the pericarp and the seed coat when the pericarp, the pulp, the seed coat, and the perilla are consistently separated from the pericarp with a scalpel or the like. This liquid phase provides the elasticity that makes the peppercorn pop and pops when chewed, and the liquid and gas contained in the liquid phase spread the pepper flavor in the mouth after chewing. can be done.

The amount of liquid contained in the liquid phase between the pericarp and the seed coat is, for example, the mass of the fruit before peeling off the pericarp, absorbing the moisture inside the pericarp and outside the seed coat with a Kimwipe or the like, and absorbing the moisture. It can be measured by the difference from the actual mass after the In the processed peppercorns of the present invention, the liquid content is preferably 10 to 30% by mass, more preferably 15 to 25% by mass, of the total mass of the processed peppercorns. If the liquid between the pericarp and the seed coat is within the above range, the fresh pepper taste that spreads in the mouth when chewing tends to be more enjoyable, and the portion other than the liquid between the pericarp and the seed coat The amount is preferably 90 to 70% by mass, more preferably 85 to 75% by mass, so that the texture of the portion excluding the liquid is excellent.

In addition, the peppercorn processed product of the present invention can be continuously peeled off from the seed without tearing off the pericarp, and the peeled pericarp has a spherical shape. ``The pericarp can be peeled off from the seed in a continuous state without being torn off'' means, for example, making a cut in the pericarp with a scalpel from the pit to the flower drop, and This means that the seed can be extruded. In addition, "the peeled pericarp forms a spherical shape" means that the peeled pericarp can be restored to the shape of the pericarp, which was almost spherical before the seeds were extruded, by its restoring force.

Furthermore, "the pericarp can be peeled off from the seed in a continuous state without being torn off, and the peeled pericarp forms a spherical shape" does not mean that the peeled pericarp does not need to be one piece, and the peeled pericarp is The peeled pericarp may be divided into 4 or less pieces as long as they can be returned to a substantially spherical shape when put together. When the pericarp is divided into 4 or less sheets, the sum of the areas of the divided pericarp is preferably 80% or more of the total area of the pericarp. It is more preferable if the number of peeled pericarps is two or less, because the pericarp easily returns to a spherical shape.

That is, the processed product of peppercorns of the present invention has a liquid phase between the pericarp and the seed coat, so that the adhesion area between the pericarp and the seed coat is small, so the seeds can be pushed out from the cut. In this case, as shown in FIG. 2, the pericarp from which the seeds have been removed can be restored to a substantially spherical shape by reshaping the shape to some extent, excluding the places cut with a scalpel. In the present invention, it is not necessary for the peeled pericarp of all processed peppercorns to return to a spherical shape. , more preferably 7 or more, and most preferably 9 or more, should return to a spherical shape.

On the other hand, the fact that the pericarp cannot be continuously peeled off from the seed means that, for example, a cut is made with a scalpel from the pit to the flower drop, and the seed cannot be pushed out from the cut, or the pericarp is torn off. Because there is no or little liquid phase between the pericarp and the seed coat, the adhesion area between the pericarp and the seed coat is large, so the seed cannot be pushed out from the cut, the pericarp is torn off, or part of it is broken. It will remain attached to the seed coat. In this case, as shown in FIG. 3, the pericarp 2 from which the seed coat 4 has been removed cannot be restored to a spherical shape even if the shape is corrected.

The processed pepper nut of the present invention can be used even one piece at the time of eating, but since a plurality of products are provided as products, the "processed pepper nut" in the present specification does not mean , unless otherwise specified, refers to a processed product containing a plurality of peppercorns, preferably 20 or more, more preferably 30 or more peppercorns. In addition, the processed product of peppercorns of the present invention has a liquid phase between the pericarp and the seed coat, the pericarp can be peeled off from the seed in a continuous state without being torn off, and the peeled pericarp has a spherical shape. It contains 30% or more, preferably 50% or more, more preferably 70% or more, and most preferably 90% of eggplant pepper seeds. In addition, it is preferable that the peppercorn processed product of the present invention is provided by filling one container with the plurality of peppercorns.

In addition, the processed product of peppercorns of the present invention has a width of 2.5 cm on both sides of the shortest path when a plate installed at an inclination angle of 15 ± 1.5° is rolled by its own weight to a length of 30 cm. It is preferable that the percentage of those that fall at the time is 50% or more, more preferably 60% or more, and most preferably 70% or more. The length of 30 cm is the distance from the position where the processed peppercorns start to roll to the shortest path portion.

Specifically, for example, as shown in FIG. Roll the processed product of the fruit by its own weight. As shown in FIG. 5, which is a top view of FIG. 4, the number of processed peppercorns falling within the width of points 16, which are 2.5 cm apart from the shortest path 15 from the starting point 13 to the lower part 12, is counted. . As described above, the number ratio is preferably 50% or more, more preferably 60% or more, and most preferably 70% or more.

The material of the plate to be used is not particularly limited as long as it is a resin plate having a flat surface. In the embodiment of the present invention, an acrylic plate having a flat surface is used.

Such a processed product of peppercorns is obtained, for example, by contacting the peppercorns with a material having a high osmotic pressure and dehydrating them by the difference in osmotic pressure to obtain peppercorns having a moisture content of 50 to 80% by mass. a sealing step of filling and sealing the dehydrated peppercorns in a container; and a heat sterilization step of heating the sealed peppercorns.

Pepper seeds used as a raw material of the present invention may be seeds harvested from pepper (Piper nigrum), regardless of strain, variety, production area, and the like. In addition, the peppercorns may be harvested before ripening, or may be harvested after ripening to the extent that they turn red. may be

In addition, as the pepper berries that are the raw material of the present invention, the harvested pepper berries may be used as they are, or those that have been subjected to treatments such as blanching, removing moisture, freezing, and/or thawing may be used. good. Here, when frozen-preserved peppercorns are used as a raw material, there is a tendency to create a space between the pericarp and the seed coat and the texture tends to be excellent compared to when the peppercorns after harvesting are used as the raw material. be.

The blanching may be performed by a known method, for example, by immersion in hot water of 60 to 100° C. for 1 to 180 seconds. By blanching, it is possible to obtain pepper seeds with a stable texture and the like, and with suppressed growth of microorganisms. In particular, if the temperature is 60°C or higher, the pepper resin that adheres to the peppercorns during harvesting can be removed, and the texture is stable. , more preferred. If the temperature is 100°C or less, the internal physical properties of the peppercorns are less affected, and the effect of sterilizing microorganisms such as E. coli can be obtained. It is preferable because it can be obtained. As for the immersion treatment time, the longer the treatment time, the more uniform the effect on the blanched peppercorns can be easily obtained. The time is preferably from 1 to 180 seconds, more preferably from 5 to 150 seconds, even more preferably from 10 to 120 seconds, and most preferably from 20 to 100 seconds, since the flavor tends to change.

The removal of moisture after blanching may be performed by a known method, but a method that can avoid damaging the peppercorns as much as possible is preferable. method is preferably employed. Cryopreservation may be performed by a known method such as cryopreservation under conditions of -20°C or lower. Thawing may be performed by a known method such as natural thawing, running water thawing, warm water thawing, or the like.

The dehydration step is a step of contacting the peppercorns with a material having a high osmotic pressure and dehydrating them due to the difference in osmotic pressure to obtain peppercorns having a moisture content of 50 to 80% by mass. Here, as a method of contacting with a high osmotic pressure material, for example, a known method such as salting, pickling in sugar, or pickling in rice bran can be adopted. In particular, the salting method is preferable because it can reduce the moisture content of the peppercorns and impart a flavor to the peppercorns.

For salting, pepper seeds are mixed with salt and pickled. It is preferable to mix 5 to 30 parts by mass, more preferably 7 to 25 parts by mass, of salt with 100 parts by mass of peppercorns. If the amount of salt is less than 5 parts by mass, microorganisms tend to grow, resulting in poor storage stability and a weak salty taste. If the amount exceeds 30 parts by mass, the salty taste tends to be too strong. . By mixing salt in the above range, it is possible to obtain a processed product of peppercorns that tastes good even when eaten as it is and has excellent preservability.

The temperature for salting can be selected as appropriate, but it is preferably 15 to 30°C. more preferred.

Furthermore, the time for salting can be appropriately selected, but it is preferable to marinate for 8 hours or more, more preferably to marinate for 10 to 72 hours, and even more preferably to marinate for 12 to 48 hours.

The dehydration step is a step of dehydrating salted peppercorns to obtain peppercorns having a predetermined moisture content. Also in removing the dehydrated water here, it is preferable to use a method that can avoid scratching the pepper seeds as much as possible. be done. The moisture content after the dehydration step is preferably 50-80% by mass, more preferably 60-70% by mass. If the water content is less than 50% by mass, the texture will be poor, and if it exceeds 80% by mass, microorganisms will easily propagate, and the storage stability will tend to be poor.

The sealing step is a step of filling a container with dehydrated peppercorns and sealing the container. Although the container is not particularly limited, it is preferably a container that can withstand the subsequent heat sterilization step and that can be sealed. Furthermore, if it is a container that can maintain its shape even when pressed by the flow of steam from the outside, water pressure, etc., such as bottles, cans, plastic containers, tray containers, cup containers, polyolefin laminated bottles, etc. Since the pepper seeds in the container are heated without applying pressure from the outside of the container, pressure can be applied from inside the pepper seeds, so that the pepper seeds can be uniformly inflated into a spherical shape, which is more preferable. .

The heat sterilization step is a step of heating the sealed peppercorns. Heating can be performed by a known method using, for example, steam, hot water, etc. It is preferable to heat in a sealed state at 60 to 95°C for 5 to 60 minutes, preferably 65 to 90°C, It is more preferable to heat for 10 to 50 minutes. If the heating time is 5 minutes or more and the heating temperature is 50°C, a sterilizing effect against microorganisms such as Aspergillus oryzae and yeast can be obtained, but if it is 60°C or more, the moisture inside the pepper nut will evaporate. begins and tends to form a phase between the pericarp and the seed coat. Therefore, if the heating temperature is 60° C. or higher, the heat sterilization step and the step of forming a phase between the pericarp and the seed coat can be performed at once, resulting in efficient production. If the heating temperature exceeds 95° C. or the heating time exceeds 60 minutes, the raw aroma and refreshing taste of peppercorns tend to decrease. In addition, by heat sterilizing within the above range, pepper seeds can be sufficiently sterilized while maintaining the umami and pungent taste peculiar to pepper.

Furthermore, the processed product of peppercorns of the present invention is obtained, for example, by the method described above, contains the peel in an uncrushed state, has a water content of 50 to 80% by mass, and a compressibility of 35. ~85%.

The moisture content of the processed peppercorns of the present invention is preferably 50 to 80% by mass, more preferably 60 to 70% by mass. This allows you to enjoy the raw aroma and refreshing taste of peppercorns. The water content can be adjusted by changing the salt concentration, temperature, time, etc. in the salting process. Moreover, it is possible to adjust the degree of drying by providing a separate drying step.

In the present invention, the compression rate of the processed peppercorns can be measured using a texture analyzer (physical property tester), for example, "Texture Analyzer" (product name, manufactured by Stable Micro Systems). That is, the initial thickness of the processed peppercorns was obtained, and then using a texture analyzer, a plunger consisting of a circular plate with a diameter of 25mm was pressed at a speed of 1mm/sec, just before the peppercorns burst. Obtain the actual thickness of , and obtain the compressibility (%) by the following formula 1.
Formula 1: Compression ratio (%) = {(real thickness - real thickness just before bursting) / real thickness} x 100
Here, the thickness of the pepper just before the pepper explodes is the thickness of the pepper when the load becomes maximum when the pepper is pressed by the plunger under the above measurement conditions, as shown in FIG. .

The compressibility required by the above method for the processed peppercorns of the present invention is preferably 35 to 85%, since a liquid phase is generally formed between the pericarp and the seed coat to increase elasticity. It is more preferably 45 to 75% because the liquid phase between the seed coat and the seed coat can be made uniform and recesses in the pericarp are reduced. As a result, the pericarp has elasticity, it is possible to obtain a crunchy texture when chewing, and it has a black luster, making it visually vivid. If the compression ratio is less than 35%, it tends to be difficult to feel elasticity and it is difficult to obtain a crisp texture when chewed. There is a tendency.

Furthermore, the processed peppercorns of the present invention preferably have an average density of 0.75 to 0.91 g/mL, more preferably 0.80 to 0.90 g/mL. If the average density is less than the above range, the aroma and refreshing taste of the water-soluble fragrant substances contained in the processed peppercorns are too weak, and if it exceeds the above range, the aroma and refreshing taste tend to be too strong. becomes.

The average density of the processed peppercorns of the present invention is obtained, for example, by adding distilled water that has been stored in a room at 20°C for 12 hours or more until it reaches 100 mL in a graduated cylinder containing 25g of the processed peppercorns. can be measured from the amount

In addition, in the present invention, the processed product of peppercorns, including the pericarp and seed coat, is divided into 1/2 between the pit and the flower-falling part, and the cross section of the divided pit-side cross section and the flower-falling part side. The content of free liquid contained in the processed peppercorns, calculated based on the % weight loss resulting from blotting the liquid by applying blotting paper such as Kimwipes to the two cross-sections, is It is preferably 20 to 50 mass %, more preferably 25 to 45 mass % of the total mass. With a free liquid content of 20% by mass or more, when chewed, a fresh pepper taste between the pericarp and seed coat can be felt, and a free liquid content of 25% by mass or more further Since a moderate amount of free liquid is obtained in the whole peppercorn processed product, the fresh taste of pepper can be enjoyed. In addition, when the content of the free liquid is 50% by mass or less, the texture including the elasticity of the whole processed peppercorns is good, which is more preferable, and a fresh texture can be obtained. When the content is 45% by mass or less, it is possible to obtain a texture with a moderate chewiness as a pepper fruit.

The processed product of peppercorns of the present invention contains caryophyllene and linalool, and 0.3 to 5 parts of linalool is added to 1.0 part by mass of caryophyllene contained in the liquid between the pericarp and the seed coat. It is preferably 0.0 parts by mass. If the amount of linalool relative to caryophyllene is within the above range, when the pericarp bursts, caryophyllene and linalool, which are fragrance components, are released within a certain ratio range, so there is a tendency to feel a very pleasant fragrance.

The ratio of caryophyllene and linalool was determined by putting the processed peppercorns into a soft pipe, pulverizing nitrogen gas from one side of the soft pipe and injecting a certain amount of it for a certain period of time. It can be determined by concentrating the gas and the gas released by pulverization, performing DART-MS analysis, and quantifying both components.

In addition, the peppercorn processed product of the present invention contains piperine. The content of piperine is preferably 1.0 to 1.5% by mass with respect to the total amount of the processed peppercorns. If the piperine content is within the above range, when the peel bursts, there is a tendency to feel a very favorable pungent taste of piperine, which is a pungent component.

The piperine content can be measured by a known method such as high performance liquid chromatography or gas chromatography.

Furthermore, the processed peppercorns of the present invention are processed peppercorns that do not have recesses in the pericarp when observed with the naked eye at a magnification of 10 times for 100 randomly selected processed peppercorns. It is preferable that there are 30 or more objects, and it is more preferable that there are 50 or more objects. If there are 30 or more processed peppercorns that do not have recesses on the peel, the black luster of the peppercorns gives a visual impression of vividness. Here, "having no recesses" means that the area of wrinkles accompanied by unevenness was 5% or less of the surface area when visually observed at a magnification of 10 times.

The processed product of peppercorns of the present invention has a peculiar umami and pungent taste of pepper, a raw aroma and a refreshing taste, and a crisp texture when chewed, and has a black gloss. It is very useful in the food field because it is visually vivid. For example, it may be eaten as it is, or may be used to flavor meat dishes, fish dishes, desserts, and the like.

EXAMPLES The present invention will be described in more detail below with reference to examples, but these examples are not intended to limit the present invention in any way.

<1. Comparison with commercially available processed pepper seeds (1)>
1. Production of Processed Peppercorns (Example 1) Harvested peppercorns were washed, immersed in hot water at 80°C for blanching for 50 seconds, and then the pepper was placed in a colander and drained. It was stored frozen at -20°C. Pepper that had been frozen for 30 days was naturally thawed under running water, put in a strainer and drained. A total of 1 kg of 820 g of drained peppercorns and 180 g of salt was placed in a plastic bag, stirred to uniformly disperse the salt, and immersed at 23° C. for 24 hours (salted). After salting, the dehydrated peppercorns were drained again in a colander to remove moisture. Then, it was filled in a glass bottle, sealed, and heated at 80°C for 20 minutes to obtain a processed peppercorn stored at 25°C for 2 days.

In addition, the commercially available processed peppercorns (Reference Examples 1 and 2) are all edible pepper grains, and are pickled in salt.

2. Evaluation Using the processed peppercorns produced above (Example 1) and the commercially available processed peppercorns (Reference Examples 1 and 2), cuts were made with a scalpel from the root to the flower drop, and the cuts were made. The state of the pericarp and seeds was evaluated when the seeds were extruded from.

3. Results In the processed product of peppercorns (Example 1) produced above, 18 out of 20 pieces could be peeled off from the seeds in a continuous state without tearing off the pericarp, and 15 out of 18 pieces, The pericarp could be continuously peeled off from the seeds without the pericarp being torn off in one or two continuous states. In addition, in 17 out of 18, peeled pericarp could be restored to a substantially spherical shape (FIGS. 2(A) to 2(D)).

On the other hand, in the commercially available processed peppercorns (Reference Examples 1 and 2), 20 out of 20 and 16 out of 20, respectively, could not push out the seeds from the cuts, or the pericarp was torn off. Therefore, even if the pericarp was molded, it could not be returned to a spherical shape (FIGS. 3(A) and (B)).

<2. Comparison with commercially available pepper fruit processed products (2)>
1. Evaluation Using the processed peppercorns produced above (Example 1) and commercially available processed peppercorns (Reference Examples 1 and 2), the state of rolling on a plate was evaluated. More specifically, as shown in FIGS. 4 and 5, the sample was placed at the starting point 13 of the acrylic plate 10 with the inclination angle 14 of 13.6°, and each peppercorn processed product was rolled 30 cm under its own weight. , the drop point at the lower part 12 was confirmed. Among the 20 pieces of each peppercorn processed product selected arbitrarily, the number of pieces falling within the width of the point 16 of 2.5 cm left and right from the shortest path was counted.

2. Results The results are shown in Table 1. In the table, ◯ indicates those that fell within a width of 2.5 cm on the left and right from the shortest route, and x indicates those that fell outside the width of 2.5 cm on the left and right. As shown in Table 1, 14 out of 20 processed peppercorns of the present invention (Example 1) fell within a width of 2.5 cm on the left and right, and 14 out of 20 processed peppercorns of the present invention The number of objects (Reference Examples 1 and 2) was 6 and 4, respectively. Many of the processed peppercorns of the present invention (Example 1) fell straight down, indicating that the degree of roundness was high.

<3. Manufacture of Peppercorn Processed Products>
1. Production of processed peppercorns (Example 2)
A processed product of peppercorns was obtained in the same manner as in Example 1, except that peppercorns harvested on a different day from the peppercorns used in Example 1 were used.

(Example 3)
A processed product of peppercorns was obtained in the same manner as in Example 1, except that the salting in Example 1 was performed by putting a total of 1kg of 900g of drained peppercorns and 100g of salt in a plastic bag.

(Example 4)
The salting in Example 1 was carried out by placing a total of 1 kg of 830 g of drained peppercorns and 170 g of salt in a plastic bag, and using a centrifugal dehydrator instead of using a sieve to remove the dehydrated water after salting. Other than that, in the same manner as in Example 1, a processed product of peppercorns was obtained.

(Example 5)
The salting in Example 1 was carried out by placing a total of 1 kg of 900 g of drained peppercorns and 100g of salt in a plastic bag. A processed product of peppercorns was obtained in the same manner as in Example 1, except that a dehydrator was used and the glass bottle containing the peppercorns was heated at 95°C for 20 minutes instead of at 80°C for 20 minutes.

(Example 6)
Processing of peppercorns in the same manner as in Example 1, except that the salting in Example 1 was performed by putting a total of 1kg of 800g of drained peppercorns and 200g of salt in a plastic bag and further performing at 28 ° C. for 48 hours. got stuff

(Example 7)
Processed peppercorns were processed in the same manner as in Example 1, except that the salting in Example 1 was carried out at 23° C. for 12 hours by putting a total of 1 kg of 800 g of drained peppercorns and 200 g of salt in a plastic bag. Obtained.

(Comparative example 1)
The salting in Example 1 was carried out by putting a total of 1 kg of 800 g of drained peppercorns and 200 g of salt in a plastic bag. A processed product of peppercorns was obtained in the same manner as in Example 1, except that it was filled in a glass bottle and sealed.

(Comparative example 2)
The salting in Example 1 was carried out by putting 900 g of drained peppercorns and 100 g of salt in a plastic bag, totaling 1 kg, in a plastic bag, draining after salting, filling in a glass bottle, sealing, and not heat sterilizing. A processed product of peppercorns was obtained in the same manner as above.

(Reference example 3)
Raw peppercorns immediately after harvesting were used as Reference Example 3.

(Reference example 4)
Reference Example 4 was obtained by blanching and removing moisture from peppercorns.

2. Evaluation (1) Moisture content Moisture content was measured by the normal pressure heat drying method.

(2) water activity (AW)
Water activity was measured using a water activity measuring device (product name: "Aqua Lab", manufactured by Decagon).

(3) Compressibility The initial thickness of the peppercorn processed product was measured, and then using a “texture analyzer” (product name, manufactured by Stable Micro Systems), a plunger consisting of a circular plate with a diameter of 25 mm Pressing at a speed of 1 mm/sec, the thickness of the fruit just before bursting was determined, and the compressibility (%) was determined by the above-described formula 1.

(4) Salinity The salinity was measured with a salinity meter (product name: "potentiometric automatic titrator AT-610", manufactured by Kyoto Electronics Industry Co., Ltd.).

(5) Number of Peppercorns without Recesses Observe 200 peppercorns processed with a 10x magnifying glass and visually observe 200 peppercorns, and the area of wrinkles with unevenness is 5% or less of the surface area. I counted the real numbers. Note that FIG. 7A shows an example of a fruit with a wrinkle area of 5% or less, and FIG. 7B shows an example of a fruit with many wrinkles (the wrinkle area is greater than 5%). rice field.

(6) Color stability (gloss)
Visually observe the processed peppercorns, and indicate that "the whole peppercorn is black and has a glossiness (glossy)", and that "the whole peppercorn is black, but the glossiness (glossiness) varies". , "Fruits that are entirely black but have a weak glossiness" were evaluated as △, and "Fruits that are partially black but have other colors such as brown" were evaluated as ×.

(7) State of Cross Section A cross section was prepared by cutting the processed peppercorns with a scalpel, and the state of the cross section was observed with a 10-fold magnifying glass to confirm whether or not there was a space between the pericarp and the seed coat. FIG. 8(C) shows an example of a fruit with a space, and FIG. 8(D) shows an example of a fruit without a space.

(8) Liquid in cross section A cross section was prepared by cutting the processed peppercorns with a scalpel, and the state of the cross section was observed with a 10x magnifying glass to confirm whether or not liquid was present.

(9) Caryophyllene: linalool (fragrance component)
Put the processed peppercorns in the soft pipe, grind the processed peppercorns in the soft pipe, at the same time, inject a certain amount of nitrogen gas from one side of the soft pipe for a certain time, and nitrogen from the other side of the soft pipe. The gas discharged with the gas was concentrated and subjected to DART-MS analysis to quantify both components.

(10) Amount of liquid between pericarp and seed coat The pericarp of the processed pepper seed is cut with a scalpel and peeled off as a whole. The amount of liquid between the pericarp and the seed coat was determined from the difference between the weight of the fruit before and after water absorption.

(11) Comments Appearance, texture, and flavor were evaluated by 10 panelists, and comments were given as a comprehensive evaluation of all panelists.

3. Results The above results are shown in Tables 2 and 3 below. In the evaluation of each example and comparative example, the number (number) of pepper seeds without recesses (number) was 200, and the water content and water activity were evaluated by extracting from the processed pepper seeds produced at the same time. Others are obtained by averaging the evaluation results of 10 sampled samples.

As shown in Tables 2 and 3, the processed peppercorns of Examples 1 to 7 having a water content of 50 to 80% by mass and a compressibility of 35 to 85% have a well-balanced aroma, I could feel the refreshing taste and the texture was good. In addition, many of the fruits had no wrinkles on their surface, had black luster, and were visually vivid.

The processed peppercorns of Comparative Example 1, which had a water content of 56.6% by mass, a compressibility of 30%, and were heat sterilized at 100° C. or higher, had a weak fragrance and an unbalanced aroma. Moreover, the surface of the fruit was wrinkled and the black luster was weak, so it could not be said to be visually vivid. Furthermore, it lacked a crisp texture and was hard.

The processed peppercorns of Comparative Example 2, which had a moisture content of 83% by mass and a compressibility of 32% and were not heat sterilized, were not hard, but the texture was not crispy, which was not preferable. , The surface of the fruit had few wrinkles, and the black luster was weak.

The pepper seeds of Reference Example 3, which had just been harvested, still had a strong green smell. The processed peppercorns of Reference Example 4 after blanching and water removal had a less grassy flavor and a softer texture than before blanching and water removal.

<4. Comparison with commercially available processed pepper seeds (3)>
1. Evaluation Using the processed peppercorns of the present invention (Examples 8 to 10) and the commercially available processed peppercorns (Reference Examples 1 and 2), the items shown in Table 4 below were evaluated. The water content, water activity, salinity, and amount of liquid between the pericarp and seed coat are as described in <2. Manufacture of processed peppercorns>, and the average of 20 samples is shown in Table 4. The piperine content is the average result of 3 measurements by gas chromatography.

The amount of free liquid contained in the whole processed peppercorns was obtained by dividing 10 processed peppercorns, including the pericarp and seed coat, into 1/2 with a scalpel at the midpoint between the pods and the fallen flower parts, and 2 Two pieces of Kimwipe S-200 (manufactured by Nippon Paper Classia) are applied to two cross sections, one on the side of the stalk and the other on the side of the fallen flower, for 30 seconds to absorb the liquid. , determined from the difference from the actual mass after absorption of free liquid, and the average of 10 values is reported.

The processed peppercorns used in Examples 8 to 10 were prepared according to <1. It was obtained in the same manner as in Example 1 of Comparison with processed peppercorns on the market (1)>. However, peppercorns harvested on a day different from that of Example 1 are used.

2. Results As shown in Table 4 below, Example 8 has a mass of 0.068 mass g, a water content of 62.1 mass%, a salt content of 11.0 mass%, and a liquid amount between the pericarp and seed coat of 30%. The processed peppercorns of Example 8 with a content of .4% by mass had a well-balanced aroma, a refreshing taste, and a good texture. In addition, many of the fruits had no wrinkles on their surface, had black luster, and were visually vivid. Furthermore, the processed peppercorns of Examples 9 and 10 also had a well-balanced aroma, a refreshing taste, and a good texture. In addition, many of the fruits had no wrinkles on their surface, had black luster, and were visually vivid.

On the other hand, Reference Example 1 had a weak elasticity, a slightly weak refreshing taste after chewing, and many wrinkles on the surface. In addition, the object example 2 had a weak refreshing taste of pepper after chewing.

<4. Comparison with commercially available processed pepper seeds (4)>
1. Evaluation Using the processed peppercorns of the present invention (Examples 8 to 10) and the commercially available processed peppercorns (Reference Examples 1 and 2), the density was evaluated.

Distilled water that had been stored in a room at 20°C for 12 hours or more was added to a graduated cylinder containing 25 g of each peppercorn processed product until the volume reached 100 mL. Density was measured.

2. Results As shown in Table 5 below, the processed peppercorns of Examples 8-9 had an average density of 0.75-0.91 g/mL. These artifacts formed a liquid layer containing a moderate amount of liquid and gas, resulting in a stronger scent attributed to water-soluble odorants.

Fig. 9 shows the state of the graduated cylinder 30 seconds after the distilled water was put into the graduated cylinder containing the processed peppercorns. A is the second measurement in Example 8, B is the third measurement in Reference Example 1, and C is the third measurement in Reference Example 2. In Example 8, the peppercorn preparation separated into three layers in a graduated cylinder. On the other hand, the processed peppercorns of Reference Examples 1 and 2 separated into two layers in the graduated cylinder.

1 Pepper fruit 2 Pericarp 3 Flesh 4 Seed coat 5 Pericardium 6 Seed 7 Persimmon 8 Flower drop 10 Board 11 Upper part 12 Lower part 13 Starting point 14 Angle of inclination 15 Shortest path 16 Point 2.5 cm from the shortest path

The present invention relates to a processed product of peppercorns which is fresh and has a new palate feeling as if the pericarp is torn and popped when chewed, and a method for producing the same.

Therefore, the object of the present invention is to allow the user to enjoy the unique umami and spiciness of pepper, as well as the fresh aroma and refreshing taste of peppercorns, and to break the pericarp when chewing. To provide a processed product of peppercorns having a new palatability and a method for producing the same.

In order to achieve the above object, the present inventors have found that pepper seeds processed so as to have a liquid phase between the pericarp and the seed coat can enjoy the fresh aroma and taste peculiar to pepper and can be popped. The inventors have found that it has a new texture and elasticity, and have completed the present invention.
That is, the present invention consists of the following configurations.
[1] A processed product of peppercorns having a plurality of peppercorns obtained by salting, having a water content of 50 to 80% by mass and having a liquid phase between the pericarp and seed coat, A processed product of peppercorns, characterized by having an average density of 0.75 to 0.91 g/mL.
[2] The processed product of peppercorns, including the pericarp and seed coat, is divided into 1/2 in the middle between the pit and the fallen flower portion, and two cross sections, one on the side of the pod and the other on the side of the fallen flower portion, are obtained. The content of free liquid contained in the processed peppercorns, calculated on the basis of the % weight loss resulting from blotting the liquid with a Kimwipe or other blotting paper, is equal to the total mass of the processed peppercorns. The processed product of peppercorns according to [1], which is 20 to 50% by mass.
[3] The processed product of peppercorns according to [1], which has a water activity of 0.79 to 0.88.
[4] Any one of [1] to [3], wherein linalool is 0.3 to 5.0 parts by mass with respect to 1.0 parts by mass of caryophyllene contained in the liquid between the pericarp and seed coat Processed products of the peppercorns described.
[5] The processed product of peppercorns according to any one of [1] to [3], wherein the content of piperine is 1.0 to 1.5% by mass.
[6] A step of immersing peppercorns in hot water at 60 to 100° C. for blanching;
a step of removing water adhering to the blanched peppercorns;
a step of salting the peppercorns and dehydrating them so that the moisture content is 50 to 80% by mass;
A step of filling and sealing the container with dehydrated peppercorns;
A method for producing a processed product of peppercorns, comprising:
[7] The method for producing a processed product of peppercorns according to [6], wherein the blanching step is performed by immersing the peppercorns in the hot water for 10 to 180 seconds.
[8] The method for producing a processed product of peppercorns according to [6] or [7], further comprising a step of heat-treating at 50 to 95°C after the step of filling and sealing the peppercorns in a container.

One of the preferred embodiments of the present invention is a processed product of peppercorns having a plurality of peppercorns, which has a liquid phase between the pericarp and the seed coat, and the pericarp is not torn off and is in a continuous state. To provide a processed product of peppercorns which can be separated from the seeds by squeezing and has 30% or more of the peppercorns having a globular peeled skin. According to the above -mentioned processed peppercorns, it is possible to enjoy the umami and pungent taste peculiar to pepper. You can taste it. In addition, you can feel a new texture and elasticity that pops when you bite into it.

Claims (4)

A processed product of peppercorns having a plurality of peppercorns, which has a liquid phase between the pericarp and the seed coat, and which can be peeled off from the seeds in a continuous state without the pericarp being torn off and peeled off. A processed product of peppercorns characterized by comprising 30% or more of peppercorns having spherical skins. Claim 1, wherein when a plate placed at an inclination angle of 15 ± 1.5° is rolled by its own weight for 30 cm, the rate of falling within a width of 2.5 cm on both sides of the shortest path is 50% or more. Processed products of the peppercorns described. 3. The processed product of peppercorns according to claim 1 or 2, which has a moisture content of 50 to 80% by mass and a compressibility of 35 to 85% as measured by the compressibility measuring method described below.
Compressibility measurement method: The initial thickness of the processed peppercorns is obtained, and using a texture analyzer, a plunger consisting of a circular plate with a diameter of 25mm is pressed at a speed of 1 mm / second, and the peppercorns are Find the thickness of the fruit just before bursting, and find the compressibility (%) by the following formula.
Compression ratio (%) = {(real thickness - real thickness just before bursting) / real thickness} x 100 The processed product of peppercorns according to any one of claims 1 to 3, having an average density of 0.75 to 0.91 g/mL.

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