JP3426514B2 - Manufacturing method of processed spices - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a processed spice used for curry or the like, particularly 3-hydroxy-4,
The present invention relates to a method for producing a processed spice having a significantly increased content of 5-dimethyl-2 (5H) -furanone (hereinafter referred to as Sotron).

[0002]

2. Description of the Related Art The inventors of the present invention have made various attempts to increase the content of sotron in spices for curry and the like to obtain a product having a scent with a ripening feeling.
For example, in curry powder, the sotron content immediately after crushing is about 1 ppm, but it can be aged for about 2 years to allow it to mature to about 20 ppm. However, if the aging period is long, the sotron content is increased, but the quality of the curry powder is deteriorated, which is not desirable. In addition, in the aging method, even if two years are spent, the Sotron content is only about 20 ppm. Therefore, there is a demand for a method for treating spices in which the Sotron content is significantly increased in a much shorter time than ever before.

On the other hand, it has been discovered in recent years by the present inventors that Sotron is a substance that imparts a ripening feeling to spices and improves the fragrance. Conventionally, the spices have been subjected to some treatment to enhance the scent. Was being done. For example, in Japanese Examined Patent Publication No. 59-53018, fenugreek seeds are pulverized into a powder form, which is 0.2 to 8.0 kg.
Disclosed is a method for treating fenugreek seeds, which comprises subjecting to a heat treatment under moist heat under a pressure of / cm ² and then cooling or pulverizing again without cooling. Specifically, the scent can be improved by performing a heat treatment with wet heat for 5 to 120 minutes, but the above-mentioned treatment alone does not significantly increase the sotron content. In particular, fenugreek seeds alone can give a feeling of maturity to some extent, but if fenugreek seeds treated in this way are mixed with other spices, the sotron content will be low as a mixed spice,
The aging feeling is reduced and it is difficult to sufficiently improve the scent.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method capable of efficiently increasing the sotron content of a spice containing fenugreek.

[0005]

Means for Solving the Problems The present invention has found that the above-mentioned problems can be efficiently solved by heat-treating a spice containing fenugreek under both dry heat and wet heat conditions and then aging. It was made based on. That is, in the present invention, a spice containing fenugreek is subjected to dry heat treatment, humidification treatment and / or moist heat treatment, and then aged as required to give 3-hydroxy-4,5-dimethyl-2 (5H)-. Provided is a method for producing a processed spice characterized by increasing the content of furanone.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION As a spice containing fenugreek, which is the subject of the present invention, fenugreek alone or other spices such as turmeric, coriander, black pepper, cinnamon, cloves, nutmeg, and crust are one type. Alternatively, a mixture of two or more kinds can be used. As these other spices, turmeric, coriander, clove and nutmeg are preferable. Particularly preferred formulations include those based on fenugreek, cloves and nutmeg, or those based on fenugreek, coriander and turmeric, and spice mixtures of such formulations are particularly preferred. The content ratio of fenugreek in the spice containing fenugreek is
Although it can be arbitrarily determined according to the final food to be added, it is preferably 1% by weight or more, and particularly preferably 3% by weight or more based on the whole spice. The spices targeted by the present invention have a water content of 0.1 to 15
%, And more preferably 6 to 12%.

In the present invention, first, a spice containing fenugreek is subjected to a dry heat treatment. Here, as the spice, any form such as a powder spice hole or a coarsely crushed product may be used. The dry heat treatment may be any heating method as long as it can evaporate the water in the spice, for example, heating in an oven, heating in a flat kettle, heating using a constant temperature dryer or Hot air drying etc. can be mentioned. A lifting device such as a paddle type heating device or a cooker may be used. The heating temperature is preferably 100 ° C. or higher, and particularly 105 ° C. to spices burn excessively,
It is preferable that the temperature does not deteriorate, for example, 250 ° C.,
More preferably, it is 105 to 220 ° C. Further, the heating time is preferably a time in which the water content (initial water content) in the spice decreases by 40% or more in correlation with the heating temperature, more preferably a time in which the water content decreases by 60 to 95%.
Specifically, it is 30 seconds or more, preferably 1 minute to 30 hours. Specifically, when water vaporizes rapidly as in oven heating, the temperature is 110 to 250 ° C, preferably 150 to 220 ° C for 1 to 30 minutes, preferably 2 to 10 ° C.
110 to 25 minutes for cooking equipment such as cookers
When the heat treatment is performed at 0 ° C., preferably 130 to 200 ° C. for 20 minutes to 5 hours, preferably 30 minutes to 3 hours, and in a stationary state using a constant temperature dryer, 110 to 1
30 ° C, preferably 105 to 120 ° C for 1 to 30 hours,
It is preferable to perform the treatment for 2 to 20 hours, respectively.

In the present invention, the spice is then heat-heated under heat and humidity. In the present invention, the moist heat treatment means heating performed while maintaining the water content in the spice or adding the water content, unlike dry heat heating in which the water content is positively evaporated in the previous step. Specifically, as one embodiment, there is a method of heating at a temperature of 100 ° C. or higher in the presence of saturated steam. At this time, the steam itself may be heated. Steaming, which is preferable moist heat, is, for example, a method in which a spice is put in a flat kettle, heated while stirring and spraying steam, a method in which the spice is put in a steamer and steamed, and a spice is put together with a predetermined amount of water in a pressure cooker. It can be performed by a method of heating. In addition, it is possible to carry out a method in which spices such as powder are stored in a thin layer in each raw material rack stacked inside the retort and steam is introduced into the retort.

Another embodiment is heating in a closed system which can prevent the water in the spice from decreasing. Specifically, a method of hermetically storing the target spice in a retort container, for example, a retort pouch such as an aluminum pouch for retort treatment, or a method of heating through an extruder is used. In the present invention, in particular, any one of a method of using steam in a flat kettle, a method of using a steamer, and a method of combining a predetermined amount of water in a pressure cooker, followed by moist heat heating,
Sealing and retort treatment are particularly preferable. In the present invention, the heating with moist heat is performed for 30 seconds or longer at a temperature of 100 ° C. or higher, preferably 105 ° C. or higher, and the spice burns,
It is preferable to carry out at a temperature that does not cause deterioration. Especially 105
It is preferably carried out at ˜125 ° C. Further, it is preferable to carry out the time for more than 1 minute, particularly 5 minutes or more,
More preferably, it is 5 minutes to 3 hours.

In the present invention, a humidifying treatment can be carried out in place of, or before and after the moist heat heating. Here, the moisturizing treatment refers to a treatment for increasing the water content of the spice by spraying water on the spice or leaving the spice in an atmosphere of high humidity. Although the water content of the spices may be excessively lost by the dry heat heating, in these cases, if the water content of the spices is adjusted to at least 2% by weight or more, preferably 6% or more by the moistening treatment, the subsequent moist heat heating or It is preferable because the sotron content can be further increased in the aging step.

In the present invention, the moist heat and humidification treatments are followed by aging if necessary. Aging is from room temperature to 70 ° C.
It is particularly preferable to carry out at 40 to 70 ° C. Also, from 10 hours
It is preferably carried out for 90 days. 24 at 55-65 ° C
It is preferable to carry out for 20 to 20 days. Specifically, the heat-treated spice is put in a container such as a tray and the temperature is adjusted to room temperature to 70%.
It is preferably carried out by maintaining the temperature condition of ° C for a predetermined time. The aging treatment can be carried out concurrently with the above-mentioned humidification treatment.

When fenugreek alone is treated by the method of the present invention, it becomes possible to increase the sotron content over a wide range, and the sotron content is 50 ppm or more, preferably 100 to 50.
It is possible to increase to 0 ppm. Depending on the aging conditions, it becomes possible to achieve the above Sotron content in about 24 hours to 30 days. Therefore, when the spice containing fenugreek is treated by the method of the present invention, the sotron content in the spice is increased, so that the curry has a high quality and has a scent with a ripening feeling.
When used as spices such as hayashi rice and stew,
It is possible to provide these high quality roux. Curry (including roux) using spices treated by the method of the present invention
In the case of producing, the addition amount is 0.1 to 5 parts, preferably 1 to 2 parts. In particular, the spice of the present invention,
It is effective for efficiently imparting the above scent to curry roux and the like. Further, the spice of the present invention can obtain a particularly excellent paste curry when the roasted onion is treated with a colloid mill to be used in a paste curry whose viscosity is adjusted. The paste curry produced in this manner has a good flavor and a sufficient viscosity, and further has a high-quality scent with an aged feeling.

[0013]

INDUSTRIAL APPLICABILITY According to the present invention, the content of sotron in a spice containing fenugreek can be efficiently increased, a ripening feeling is imparted, the aroma is improved, and a high-quality spice is obtained. It becomes possible. Such spices
For example, it can be used for manufacturing high quality curry roux. Next, the present invention will be described with reference to examples.

[0014]

Example 1 Sun dried raw fenugreek seeds were baked in an oven at 200 ° C. for 5 minutes. This baked fenugreek was crushed with a stamp mill and sieved to obtain an average particle size of 300.
μm was prepared. This powdered fenugreek was steamed under the following conditions: [Stored in a thin layer on a raw material shelf inside the retort, 105 to 11 while introducing steam into the retort.
It was moist-heated at 0 ° C. for 6 minutes]. The content of sotron in the fenugreek treated in this way was measured by GC-MS (gas chromatograph mass spectrometer) or HPLC (high performance liquid chromatograph).
It contained 5 ppm and had a rich aged aroma. Further, the sotron content of the sun dried raw fenugreek seeds was 5 ppm.

Example 2 Fenugreek heated and heated in the same manner as in Example 1 was placed in a tray and aged at 60 ° C. for 3 days. Example 1
When measured in the same manner as above, 230 ppm of Sotron
Included.

Example 3 The fenugreek obtained by the same treatment as in Example 1 was placed in a tray for 6 days at 60 ° C., except that the fenugreek was sprayed with water in an atomized state for humidification instead of the moist heat treatment. Aged. When measured in the same manner as in Example 1, it contained 316 ppm of sotron.

Continuation of front page (56) Reference JP 2000-93114 (JP, A) JP 2000-32949 (JP, A) JP 2000-41616 (JP, A) JP 54-26369 (JP, A) JP-A-10-215808 (JP, A) Patent 3203320 (JP, B2) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/22-1/24

Claims (5)

(57) [Claims] 1. A spice containing fenugreek is subjected to a dry heat treatment, a humidification treatment and / or a moist heat treatment, and then optionally aged to give 3-hydroxy-4,5-dimethyl-2 (5H) -furanone. Method for producing processed spices, characterized by increasing the content of
After heating the contained spices to dry heat at 100 ℃ or higher, humidify
Wet heat at a temperature of 100 ° C or higher under treatment and / or humidification conditions
It is heated and then aged if necessary to give 3-hydroxy-
Increase the content of 4,5-dimethyl-2 (5H) -furanone
It is a method of enlarging, the dry heat heating, humidification treatment, wet heat
At least one step of heating and aging ascorbin
At least one selected from acids, their esters and their salts
Process for producing processed spices characterized by being performed in the presence of seeds
Excluding the law) . 2. A dry heat treatment at a temperature of 100 ° C. or higher,
The method is carried out for a period of time during which the water content in the spice decreases by 40% or more.
The method described. 3. The wet heat treatment is performed at a temperature of 100 ° C. or higher for 3 times.
The method according to claim 1, wherein the method is performed for 0 seconds or more. 4. The method according to claim 1, wherein the aging is carried out at a temperature of room temperature to 70 ° C. 5. The aging is carried out for 10 hours to 90 days.
5. The method according to any one of 4 to 4.