JP3593072B2 - Manufacturing method of mixed spice and food - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a mixed spice, particularly a mixed spice such as curry powder (also referred to as curry powder or pure curry) and the like, a method for producing the same, and a method for producing a food such as curry roe containing a spice obtained by these. . The mixed spices of the present invention have an excellent flavor with particularly sweetness and fragrance, and foods such as roux containing the same have excellent flavor and are of high quality.
[0002]
[Prior art]
Spices alone or a mixture of spices (especially curry powder) have a unique flavor and are used for various applications, and are generally used after being heat-sterilized by steaming or the like. It is an important issue to obtain a high quality flavor and to produce a spice without causing the flavor to be dissipated by heat sterilization or the like. Under these circumstances, various spices have been developed in the industry by changing the mixing ratio of raw material spices, etc., but in order to obtain spices with excellent flavor, improvement techniques that are still fully satisfactory. Has not been found.
[0003]
[Problems to be solved by the invention]
In such a situation, the present inventors, in view of the above prior art, intense research with the aim of obtaining a mixed spice, such as high-quality curry powder, particularly excellent in flavor, as a result of the following studies. Obtained knowledge. That is, aminocarbonyl reaction of amino acids, sugars and the like, a heating reaction of a sulfur-containing compound such as wasabi, and a heating reaction of a nitrogen-containing compound such as beans, a flavor-expressing substance that expresses a sweet and fragrant flavor, cocoa, Flavor replenishers having a flavor similar to roasted flavors such as vanilla, and flavor substances are classified into the above three as flavor promoting substances that promote the development of flavor by the above-mentioned flavor-expressing substances such as baking soda. By including one or more of these substances that are not used in the raw spice, the flavor of the spice is improved to an excellent flavor with sweetness and fragrance, and the degree of sweetness and fragrance of the flavor of the spice is adjusted. The present inventors have found that the intended purpose can be achieved by these, and have completed the present invention.
[0004]
An object of the present invention is to provide a method for producing a mixed spice such as high-quality curry powder having excellent flavor. Another object of the present invention is to provide a method for producing a food such as a high-quality ruu product having an excellent flavor.
[0005]
[Means for Solving the Problems]
Aspects of the present invention for solving the above problems include cardamom, clove, nutmeg, fenugreek, laurel, fennel, coriander, cumin, caraway, thyme, sage, skin, pepper, pepper, mustard, ginger, turmeric, paprika. A mixed spice containing two or more selected substances (hereinafter, referred to as a raw material mixed spice), a substance that develops a flavor mainly by an aminocarbonyl reaction, a substance that develops a flavor mainly by a heating reaction of a sulfur-containing compound, and mainly a nitrogen-containing substance A flavor-expressing substance consisting of one or more substances selected from substances that develop a flavor by a heat reaction of the compound, cocoa, coffee, raisins, dates, prune, wine, tea, katsuobushi and vanilla, roasted Flavor replenisher with flavor similar to flavor, baking soda, sodium citrate Consisting of one or more selected from silica gel and salt, a flavor-promoting substance for promoting a flavor-inducing action by the flavor-expressing substance, one or more of the above-described flavor-expressing substance, a flavor supplementary substance, and a flavor-promoting substance. Including as a raw material, mixing the above raw material mixed spices, flavor replenishing substance, flavor developing substance and flavor promoting substance in a powder state, and after the mixing, heat treatment at a temperature condition capable of achieving a flavor improving effect, A method for producing a mixed spice prepared to a high-quality flavor with sweetness and aroma, characterized by performing aging treatment if necessary. Another aspect of the present invention is a method for producing a food, comprising using the mixed spices produced by the above production method at the time of production.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
Next, the present invention will be described in more detail.
Raw material spices include plant seeds, fruits, flower buds, leaves, bark, rhizomes and the like, or substances obtained therefrom. Specifically, cardamom, clove, nutmeg, fenugreek, laurel, fennel classified as flavoring spices , Coriander, cumin, caraway, thyme, sage, cinnamon, and the like, and pepper, pepper, mustard, ginger, and the like classified as spicy spices, and turmeric, paprika, and the like classified as coloring spices. Any of these can be used as a raw material spice.
[0007]
When a mixture containing two or more selected from fenugreek, coriander, cumin, pepper and turmeric (including a so-called curry powder) is used as a raw material spice, the present invention produces a particularly matured flavor. It is good because an excellent flavor improving effect can be obtained. It is desirable that the above-mentioned mixture is contained in the raw material spice in an amount of at least 30% by weight (hereinafter abbreviated as%), preferably 60 to 100% in the same point.
[0008]
Raw spices may be used in any form such as a hole, a coarsely crushed product, and a crushed product, but a crushed product is preferable, and a crushed product having an average particle diameter of 50 to 300 μm is particularly preferable. A flavor improving effect is obtained. Although any method may be employed for the pulverization, roll pulverization is preferably performed. Specifically, the spices are preferably pulverized in a substantially sealed state (a state in which the spices can be prevented from being deprived of the flavor during the pulverization) using a roll pulverizer. Further, the temperature at the time of pulverization is preferably not more than 45 ° C., preferably not more than 40 ° C. by using forced cooling or natural cooling of the roll machine. In the case of pulverization to the above-defined average particle size, it is preferable to carry out stepwise pulverization in two to three times. In the first pulverization step (in the case of three times, the first pulverization step to the second pulverization step) It is preferable to pulverize to an average particle size of 300 to 2000 μm and pulverize to 50 to 300 μm in the second pulverization step (third pulverization step). When the pulverization is performed using a roll machine in this manner, a pulverized spice having an excellent flavor can be efficiently obtained, and a high-quality spice can be obtained in further flavor.
[0009]
When spices are pulverized (including coarse pulverization), each spice may be separately pulverized and then mixed in an appropriate amount, or spices may be mixed and pulverized. In particular, if a spice is mixed with one or more of the following flavor-expressing substances, flavor-supplementing substances, and flavor-promoting substances, and then pulverized, the two are uniformly mixed to exert the effect of the present invention effectively, and the particle size of the product. Can be made uniform.
As the raw material spice, one having a water content of about 0.1 to 15%, preferably about 6 to 12% may be used. Thereby, the effect of improving flavor according to the present invention can be favorably exhibited.
[0010]
Flavor-expressing substances are, when added to a raw material spice and subjected to a heat treatment or an aging treatment, if necessary. 1. a substance that develops a flavor mainly through an aminocarbonyl reaction; 2. a substance that develops a flavor mainly due to a heat reaction of the sulfur-containing compound, and It mainly consists of one or more substances selected from substances that develop a flavor by a heating reaction of a nitrogen-containing compound.
1. Substances that express flavor mainly by the aminocarbonyl reaction include amino acids and protein hydrolysates such as proteins, animal protein hydrolysates (HAP), plant protein hydrolysates (HVP), soy sauce, and miso as those containing amino acids. , Dairy products, meats, bonito, shiitake mushrooms, sugars such as sucrose, glucose, fructose, brown sugar and maple syrup, and foods containing various sugars. 2. Examples of the substance which mainly develops a flavor by the heat reaction of the sulfur-containing compound include horseradish, wasabi, mustard oil and cabbage as substances containing the sulfur-containing compound. Also, 3. Examples of the substance mainly exhibiting a flavor by a heat reaction of the nitrogen-containing compound include peanuts, cashew nuts, almonds, and other beans, poppies, and onions that contain the nitrogen-containing compound and the nitrogen-containing compound. As long as the above functions 1 to 3 can be arbitrarily obtained, any raw material can be used in any combination, and a raw material having the functions of 1 to 3 may be used.
Flavor tendencies include, for example, amino acids have meaty sweetness, roasted flavor is further emphasized by heating and aging, sugars have sweetness, and caramel flavor is emphasized by heating and aging, including horseradish and wasabi. Those containing a sulfur compound have a fragrance and become more fragrant when heated and aged, and those containing a nitrogen-containing compound such as beans develop a roasted almond-like fragrance when heated.
The use of the flavor-expressing substance in an amount of 0.01 to 30% based on the whole of the raw material spices is advantageous in that the above-described flavor improving effect can be exhibited well. Amino acids, those containing amino acids, sulfur-containing compounds and those containing sulfur-containing compounds are preferably used in 0.01 to 5%, and saccharides, nitrogen-containing compounds and nitrogen-containing compounds are preferably used in 0.05 to 30% from the same point. In addition, the addition amount of the raw material in the present invention is all about a dried product.
[0011]
Flavor replenishers have a flavor similar to roasted flavor and, when added to raw spices, can impart roast flavor to spices, such as cocoa, coffee, raisins, dates, prunes, wine, roasted tea, etc. It consists of one or more selected from tea, katsuobushi and vanilla.
The flavor supplement is preferably used in an amount of 0.01 to 5%, preferably 0.2 to 2%, based on the whole of the raw material spices, so that the above-mentioned flavor improving effect can be exhibited well.
[0012]
Next, the flavor-promoting substance is a substance for promoting the expression of the flavor by the flavor-expressing substance by adjusting the pH or the water activity of the raw material when added to the raw material spice, such as sodium bicarbonate, sodium citrate, and silica gel. And one or more selected from salt. As to the tendency of flavor, for example, baking soda and sodium citrate have relatively strong sweetness, which is further emphasized by heating and aging, and salt has mild sweetness.
It is desirable to use baking soda, sodium citrate and salt in an amount of 0.05 to 30%, preferably 0.5 to 5%, based on the total amount of the raw spices, from the viewpoint that the above-mentioned effect of promoting the development of flavor can be exhibited well.
[0013]
Various seasonings and the like can be appropriately used as raw materials in addition to the above-mentioned raw materials. The flavor-inducing substance, flavor-supplementing substance, flavor-promoting substance and other raw materials can be used in any form, but are preferably used in a dry state, and preferably in a powder state having an average particle diameter of 300 μm or less. In other words, this is because the flavor-expressing substance, the flavor-supplementing substance, and the flavor-promoting substance can be uniformly mixed with the ground spice to exert these effects effectively.
[0014]
Next, a method for producing a mixed spice will be described.
The mixed spices can be produced by mixing several kinds of ground raw spices, performing a heat treatment, and then, if necessary, performing an aging treatment.
The heat treatment can be carried out by an appropriate method, such as heating in a sealed state (by filling a certain amount of raw material in a container appropriately and sealing and heating in a heating chamber, etc.), and steam heating (by saturated steam, superheated steam, etc.). , Heating in an extruder or heating in a flat pot. In particular, it is desirable to carry out the reaction under the condition that the water content of the raw spice does not increase by 100% or more, whereby the effect of improving the flavor can be obtained favorably.
[0015]
Heating in a sealed state and heating with saturated steam are performed at a pressure of 0.2 to 2.0 kg / cm ² (gauge pressure, the same applies hereinafter) and a temperature (product temperature, the same applies hereinafter) of 105 to 133 ° C. for 20 to 300 seconds. Is good. Heating with superheated steam is preferably performed at a pressure of 0.2 to 2.0 kg / cm ² and a temperature of 110 to 150 ° C for 20 to 300 seconds. The heating with the extruder is preferably performed at a pressure in the barrel of 0.2 to 50 kg / cm ² and a temperature of 105 to 180 ° C. for 20 to 60 seconds. It is even better to use a twin-screw extruder. The heating in the flat pot is preferably performed at a temperature of 105 to 180 ° C for 20 to 300 seconds. According to each of the above conditions, a desired flavor improving effect can be achieved without problems such as burning of spices and flavor dissipation. In addition, according to the above conditions, a sterilizing effect of the spice is obtained.
The aging treatment refers to, for example, keeping the spices in a closed, substantially closed or open state for a certain period of time by means such as storage in a storage device. As a condition of the aging treatment, the effect of improving the flavor of the present invention can be achieved, for example, by performing the treatment at 20 to 60 ° C. for 2 weeks or more, preferably for about 6 months.
[0016]
In the above method for producing a spice, the flavor-expressing substance and / or the flavor-promoting substance may be added before the heating or the aging treatment, or the flavor-supplementing substance may be added at any time in the above step, or may be performed together. . In a particularly preferred embodiment, the flavor-inducing substance and the flavor-promoting substance are added and heated and / or ripened, or a flavor-supplementing substance is added as late as possible in the production process (if the heating and ripening is carried out, the flavor-replenishing substance is added later) A substance is added), or an embodiment in which the above two embodiments are combined. In other words, it is because the compounding of the ingredients for achieving the flavor expression is achieved by the flavor-expressing substance and the flavor-promoting substance, and the above-mentioned flavor expression is further promoted by the heating and aging treatment. In addition, it is also possible to transfer the specific flavor of the flavor supplement to the product without losing it during the manufacturing process. In addition, it is desirable to add a flavor-expressing substance and a flavor-promoting substance, heat and ripen them, and if necessary add a flavor-supplementing substance in the above-described manner, since the above-mentioned effects can be exerted to the maximum. When silica gel is used, a step of removing the silica gel is required before the product is manufactured.
[0017]
The spice produced by the above method can be sealed in various containers and used as an intermediate material for producing a product or a final product. In addition, it can also be supplied again to a roll pulverizer or the like and pulverized (granulated).
In the present invention, various foods can be produced using the above-mentioned spices, and it is particularly preferable to produce roux such as curry and stew (a material for cooking by adding water and utensils). Specifically, it is preferable to heat and mix the fat and oil with the flour (usually at 100 to 140 ° C.) to prepare a flour roux, then mix the spices produced as described above with the spices and finish heat-treat. The finishing heat treatment is performed to heat the raw materials including flour roux and spices to enhance the aroma and flavor of each raw material and to make them compatible with each other. C., preferably 75 to 112.degree. In order to produce curry roux, curry powder is preferably used as a raw material spice in the above method for producing spices, and curry powder thus obtained is preferably contained in curry roux in an amount of 2 to 40%. According to the roux containing a spice obtained in the present invention, high-quality curry and stew can be cooked in terms of aroma and flavor.
[0018]
【The invention's effect】
According to the present invention, it is possible to obtain a mixed spice having a high-quality flavor with sweetness and fragrance by the action of a flavor-expressing substance, a flavor-supplementing substance, and a flavor-promoting substance. Rich mixed spices can be obtained. In addition, a flavor-enhancing substance, a flavor-supplementing substance, and a flavor-promoting substance can be added at an appropriate time in the manufacturing process to prepare a mixed spice having a sweet and savory high-quality flavor. Accordingly, foods such as curry roe using the mixed spices obtained therefrom are of high quality with excellent flavor.
[0019]
【Example】
Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples.
Example 1
30 parts of coriander, 30 parts of turmeric, 23 parts of cumin, and 5 parts of Metch, each having an average particle size of about 200 μm, were used as raw material spices, and 1 part of threonine, 10 parts of glucose and 1 part of baking soda were added and mixed to obtain a water content of about 7% curry powder was obtained.
The curry powder was placed in a steam heater and heat-treated at 1.0 kg / cm ² at 100 ° C. for 120 seconds, and then cooled to room temperature to obtain a sterilized curry powder. Thus curry powder about moisture content 7 obtained%, viable cell count (measured by standard agar plate method) at 10 ⁴ or less, it had a rich flavor with sweet and fragrant flavor.
[0020]
Example 2
The heat-treated curry powder obtained in Example 1 was placed in a storage tank capable of being substantially sealed, and aged at room temperature for 6 months. The curry powder thus obtained had a deeper sweetness and fragrance than that of Example 1.
Example 3
1 part of HAP, 10 parts of brown sugar, and 3 parts of salt were added to and mixed with the same raw material spices as in Example 1, and after heat treatment under the same conditions as in Example 1, 1 part of coffee was added and mixed, and the same as in Example 2 was performed. Cured powder was obtained by aging and storing under the conditions. This curry powder was of high quality with a unique flavor that was sweet and fragrant.
Reference example 1
One part of cocoa powder was added to the same spices as in Example 1 and mixed to obtain a curry powder having a water content of about 7%. This curry powder was of high quality with a unique flavor that was sweet and fragrant.

Claims (6)

A mixed spice containing at least two selected from cardamom, clove, nutmeg, fenugreek, laurel, fennel, coriander, cumin, caraway, thyme, sage, skin, pepper, pepper, mustard, ginger, turmeric, paprika Spices)
It consists of at least one substance selected from the group consisting of substances that develop flavor by mainly aminocarbonyl reaction, substances that develop flavor by heating of sulfur-containing compounds, and substances that develop flavor by heating of nitrogen-containing compounds. Flavoring substance,
A flavor supplement having a flavor similar to a roasted flavor, comprising at least one selected from cocoa, coffee, raisins, dates, prunes, wine, tea, katsuobushi and vanilla;
Baking soda, sodium citrate, silica gel and at least one selected from sodium chloride, a flavor-promoting substance for promoting a flavor developing action of the flavor-producing substance,
Including one or more of the above-mentioned flavor-expressing substances, flavor-supplementing substances and flavor-promoting substances,
The above raw material mixture spice, flavor supplement, flavor developing substance and flavor accelerating substance are mixed in a powder state, and after the mixing , heat treatment is performed under a temperature condition capable of achieving a flavor improving effect , and then aging treatment as necessary. A method for producing a mixed spice prepared to a high-quality flavor with sweetness and fragrance. Raw material mixed spices to which one or more of a flavor-expressing substance, a flavor-supplementing substance, and a flavor-promoting substance have been added are subjected to heat treatment with steam or an extruder at a temperature condition capable of achieving a flavor-improving effect, followed by aging treatment as necessary. A method for producing a mixed spice prepared to have a high quality flavor with sweetness and fragrance. Including a step of heating and / or aging the raw material mixed spices under a temperature condition capable of achieving the flavor improving effect, adding a flavor developing substance and / or a flavor promoting substance to the raw material mixed spices before the heating or aging treatment A method for producing a mixed spice prepared to a high-quality flavor with sweetness and fragrance, wherein a flavor supplement is added at any time in all steps. The production method according to any one of claims 1 to 3, wherein the raw material mixed spice is curry powder. A method for producing a food, comprising using a mixed spice produced by the production method according to any one of claims 1 to 4 during production. The method according to claim 5, wherein the food is curry roe.