JP4200880B2 - Curry powder manufacturing method - Google Patents

Description

  The present invention relates to a method for producing flavorful curry powder.

  Curry powder is composed of many kinds of spices such as turmeric, coriander, cumin, phenegrique and pepper, and has a unique flavor. Curry rice (hereinafter abbreviated as “curry”), which is made from curry sauce made from curry powder, is a popular food in Japan.

  In recent years, curry has been scented and deeply sought in line with consumer-oriented trends. For this reason, there is also a movement to review traditional manufacturing methods such as grinding stone mills that have been performed since ancient times, without generating heat when crushing spices and not missing the aroma components peculiar to curry powder. However, traditional methods such as stone milling usually generate little heat, so fragrance components, especially preferred fragrance components composed of low-boiling component substances, are retained, but pulverization takes a long time, resulting in poor workability and productivity. In addition to being greatly impaired, there is a problem that it is not suitable for mass production, such as being difficult to finely pulverize to a mesh size suitable for ordinary curry powder, that is, 40 mesh pass or less. Therefore, although high heat is generated during pulverization and loss of aroma components increases, mass production is performed using impact pulverizers and roll pulverizers that pulverize by high-speed rotation with emphasis on productivity. Is the current situation.

Many attempts have been made to improve the flavor of curry powder so as to overcome this situation. That is, various spices are roughly crushed so that 85% or more of the spices have a particle size of 10-55 mesh, pre-heated, further wet-heated with pressurized steam, cooled and dried, and again A method of pulverizing and sizing so that 95% or more of the whole has a particle size of 40 to 200 mesh, and aged and stored as necessary (Patent Document 1). Roasting, then adding invertase to the treated curry raw material in a vacuum tank and ripening under high-frequency induction heating under reduced pressure at 25 ° C. (Patent Document 2), mixing raw material spice, ascorbic acid and salt Thereafter, a method of performing heat treatment (Patent Document 3), a substance that expresses a flavor mainly by aminocarbonyl reaction, a substance that expresses a flavor mainly by heating reaction of a sulfur-containing compound, and a mainly nitrogen-containing compound A flavor-expressing substance composed of one or more substances selected from substances that express a flavor by a heating reaction, a flavor-replenishing substance having a flavor similar to the roasted flavor, and a flavor-promoting substance for promoting the flavor-expressing action, And the mixed spice are mixed in a powdered state, and after heat-treating the mixture, a ripening treatment is performed if necessary (Patent Document 4), methylpropyl trisulfide, allium plant extract, etc. (Patent Document 5), a method using a flavor-imparting precursor consisting of an extract of charlotte and onion (Patent Document 6), and asafetida in the presence of fats and oils A method of using a seasoning for curry characterized by containing a fat extract obtained by heating (Patent Document 7), and heating a powdered chili together with fat , Pasty garlic, method for producing a seasoning composition, which comprises heating by adding paste ginger and powdered turmeric (Patent Document 8) have been disclosed. However, in these methods, the flavor of the curry powder itself has not been improved, and it has not been a fundamental solution.
Japanese Examined Patent Publication No. 56-54140 JP-A-56-15669 JP-A-10-215808 JP 2002-95437 A Japanese Patent Laid-Open No. 2003-181 Japanese Patent Laid-Open No. 2003-182 JP 2002-325551 A JP 2002-325552 A

  The objective of this invention is providing the manufacturing method of curry powder with good flavor. For that purpose, the spice is pulverized to a particle size of 20 to 50 mesh in a short time while suppressing heat generation during pulverization as much as possible.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors focused on the grinding process in the curry powder production process, and performed grinding using a millstone that has been considered to be industrially difficult so far. It was found that it can be industrialized. Specifically, a specific stone mortar may be used. By using this stone mortar with a mixture of two or more spices containing turmeric in advance, it is possible to finely pulverize to a particle size (mesh size) suitable for curry powder without generating heat during pulverization. We found that the flavor of curry powder was further improved by adjusting the size with a stamp mill, adding oils and fats, and roasting with far infrared rays, and completed the present invention. It came to do.

That is, in the present invention , a mixture of two or more spices containing turmeric is pulverized with a stone mill derived from Naxos Stone to a particle size of 20 to 50 mesh, and further sized by a stamp mill. The present invention relates to a method for producing curry powder. A preferred embodiment relates to the above-described method for producing curry powder, characterized by roasting a spice mixed with oils and fats and then crushing . A further preferred embodiment relates to the method for producing curry powder as described above, wherein the mixed spice is roasted with far infrared rays and then pulverized .

  According to the method for producing curry powder of the present invention, the spice can be pulverized to a particle size of 20 to 50 mesh while suppressing heat generation, and is a savory curry powder, that is, a fragrant and deeply curry. Powder can be obtained.

  Hereinafter, the present invention will be described in more detail. The raw material spices used in the present invention are plant seeds, fruits, flower buds, leaves, bark, rhizomes, etc. or substances obtained from these, specifically cardamom, clove, nutmeg, mace classified as flavoring spices. Turmeric and paprika classified as coloring spices such as pepper, chili, mustard, ginger, etc. , Saffron and the like. A raw material spice can be obtained by combining turmeric as an essential component and combining at least one of the other spices. Even if the above-mentioned spices other than turmeric are pulverized alone using a stone mill derived from Naxos Stone, XXTEN Primary Rock, or XXTEN Granite, crevice on the surface of the mortar may be clogged, and heat may be generated without being pulverized. . At this time, the mixing ratio of turmeric and other spices is 10/90 to 50/50 on a weight basis. If the mixing ratio is smaller than 10/90, the gap on the surface of the stone mortar may be clogged and may not be pulverized to a desired particle size. If the mixing ratio is larger than 50/50, the amount of other spices may be relatively reduced, so that curry powder with poor flavor may be obtained.

  As the millstone used in the present invention, a millstone derived from Naxos Stone, Zexten Primary Rock, or Zexten Granite can be mentioned. Sanjiro Tanaka Shoten Co., Ltd., sold as “MOLA commercial large mortar”). This flower mill is made of compression-molded alumina oxide, emery, magnesite, and magnesium whose stone part is Naxos Stone. This Naxos stone has a rough surface and is suitable for crushing spices in the form of holes (original shape) or coarsely crushed, clearance (gap between upper stone and lower stone), rotation speed of stone It is possible to adjust the particle size by adjusting each of these. Other than those mentioned above, for example, domestically used standard electric millstones usually use granite, but with these conventional millstones, the shape of the hall is controlled even if the use conditions are selected and the heat generation is suppressed. To 20 to 50 mesh size range may be difficult. Moreover, it is possible to grind | pulverize to a particle size range of 20-50 mesh from a form of a hole, More preferably, it is grind | pulverizing to a particle size range of 30-50 mesh. Here, the particle size range of 20 to 50 mesh means that 80% or more of the raw material spice passes through a 20 to 50 mesh screen, and a predetermined amount is turned on particularly for a predetermined screen exceeding 50 mesh. There is no lower limit to the particle size. When the particle size is larger than 20 mesh pass, the flavor may be poor as it is, and even if a stamp mill is used, it takes time to adjust the size, workability is poor, and the flavor may be lowered.

  The stamp mill used in the present invention is a round stamp mill of a torsion pulverization system (also referred to as a cylinder crusher, a stock mill that is usually designed for rice flour production and falls into a circular stone acupuncture while rotating. Company Nishimura Machinery Co., Ltd.). In addition, there is a horizontal stamp mill in which stone points are arranged side by side. When sizing by a stamp mill, not only a mixture of spices in a coarsely pulverized state using a stone mortar from the original shape (hole) but also a mixture of spices in a powder state can be sized. Here, the term “sized” means that the raw material spice is set and operated in a stamp mill, and as a result, the spice is pulverized and has a certain particle size. The conditions for sizing are not particularly limited, but when sizing the coarsely spices from the original shape (hole), the sizing is usually performed for 30 to 50 minutes to adjust the particle size to the target particle size. Can do. On the other hand, when the powdered spice is sized, it can be sized to the target particle size by operating for 15 to 40 minutes. Moreover, it is also possible to finely pulverize the spices that have been coarsely pulverized to some extent and to adjust the particle size. From the viewpoint of the working time, preferably, a product pulverized to a particle size of 20 to 50 mesh, more preferably 30 to 50 mesh with a stone mill is further sized with a stamp mill. If grinding with a stone mortar is used in combination, the sizing time by the stamp mill is preferably 20 to 30 minutes from the viewpoint of working time and heat generation.

  In the present invention, the fats and oils that can be added to the spice mixture are not particularly problematic as long as they are edible fats and oils, but those that have a flavor unique to the fats and oils that impair the flavor of curry powder, such as sesame oil, olive oil, It is better not to use cacao butter. In addition, it is better not to use low oxidative stability, such as rapeseed oil or rice bran oil, which has a large amount of unsaturated fatty acid that impairs the storage stability of curry powder. Therefore, as fats and oils used for roasting, vegetable oils such as corn oil, cottonseed oil, soybean oil, coconut oil, castor oil, palm oil, palm oil, palm kernel oil, and shea fat other than the above, fish oil, whale oil, Animal fats and oils such as beef tallow, pork tallow, milk fat and sheep fat are listed, and fats and oils obtained by processing such as curing, transesterification and fractionation are listed. Addition of fats and oils is preferable because flavor components such as essential oils in the spices are trapped by the fats and oils, and further roasting is more preferable because loss of aroma components due to heating during roasting can be suppressed. The addition amount of fats and oils is preferably 0.5 to 3 parts by weight with respect to 100 parts by weight of the spice.

  Below, the example of the manufacturing method (flow) of the curry powder of this invention is shown.

<Raw material mixing and roasting process>
Prior to roasting, two or more kinds of spices in the form of a hole containing turmeric are prepared using a predetermined amount of mixer, and preferably a mixture of oils and fats mixed well is transferred to an iron plate and roasted. The roasting may be performed by a method usually used for producing curry powder, but preferably roasted at 150 ° C. for 10 minutes in a far infrared ceramic oven (fixed oven for bakery). However, the addition of oils and fats may be performed simultaneously.

  As for roasting method, gas fire, electric fire (nichrome wire) using a kettle, roasting in a kneader, etc., a jacket heating system in which raw steam is put into a jacket and heating, direct electromagnetic waves are applied to the kettle A heat transfer heating method such as an IH heating method is generally used. These heating methods are economical because they generally require a short heating time, but when roasting spices, it is difficult to heat evenly, especially when heating spices in the form of holes. There are problems such as.

  On the other hand, in recent years, far-infrared heating, which is heated by a far-infrared heater, has begun to attract attention as one of the effective methods for heating, such as roasting coffee, tea, etc., or heating and drying automobile coatings. It has penetrated into the field of heating and has made many achievements. This heating by far infrared rays directly acts on the object and causes thermal movement, so that the whole spice can be heated evenly and thoroughly, and the `` burning '' often observed in the ordinary heat transfer heating system Since the flavor reduction due to the occurrence can be suppressed, the original flavor component of the spice can be drawn out, and a fragrant and deep curry powder can be produced. About the heating method by far infrared rays, a far infrared heater (example: Toritsu Co., Ltd., pipe-shaped far infrared heater unit) is attached to the opening of the kneader and heated from the top, a far infrared ceramic oven (example: corporation) Examples include a method of heating from the top and bottom at the same time using a fixed oven for bakery, model number MCXS6-3W).

<Crushing of spices>
After the roasted spice mixture is stored at 25 ° C. for 1 week, the mixture is pulverized with an Ostroller's flower mill, which is a millstone derived from Naxos Stone, and the pulverization time is within 5 minutes and 20 to 50 mesh. A ground spice pulverized product is obtained. Here, the pulverization time means the time from when the spice is added to the entrance of the stone mortar until the crushed material comes out to the discharge port due to the rotation of the stone. In order to obtain the above particle size over time, the clearance (the gap between the upper stone and the lower stone, for example, 0.1 to 1.0 mm) and the rotation speed of the stone (for example, 15 to 50 rpm) are adjusted.

  The calorific value can be measured, for example, as follows, and the temperature is preferably 30 ° C. or lower. As a measurement method, first, a thermometer with a sensor with an accuracy of ± 0.1 ° C. is turned on to prepare for measurement. Next, 500 g of the pulverized product immediately after pulverization is immediately transferred to a 1 l glass beaker (manufactured by Iwaki Glass Co., Ltd., PYREX (registered trademark) beaker, inner diameter: about 105 mm). Then, the sensor portion is inserted from the bottom of the beaker to 40 mm, and the temperature that can be read after holding for 1 minute is taken as the measurement value. When it exceeds 30 degreeC, since some aromatic components volatilize, the flavor of curry powder may fall.

  In the above, a stamp mill (for example, “Round Stamp Mill” (manufactured by Nishimura Machinery Co., Ltd.) may be used in place of the stone mortar. It is preferable to obtain a crushed spice.

  Furthermore, it is preferable to use a stamp mill to adjust the spice pulverized product having a particle size of 20 to 50 mesh. More preferably, rectification to a fine particle size of 50 mesh or more is preferable. For this purpose, it is preferable to grind the spice mixture to a particle size of 30 to 50 mesh under the condition that the grinding time is within 5 minutes at the time of grinding with the above stone mill. The spice mixture after pulverization is stored at 25 ° C. for 1 month to obtain the curry powder of the present invention.

  In any case, what is important here is how to use a mixture of two or more spices containing turmeric as a raw material, and how quickly it generates less heat and a desired particle size when pulverizing them. It is.

  The curry powder of the present invention is used for a wide range of curry-related product applications such as curry sauce, curry pilaf, curry udon, and curry bread ingredients (filling material).

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

(Examples 1-20)
Curry powder was manufactured by the formulation shown in Table 1 and the manufacturing method shown in Table 2. That is, in Examples 1-12, the spices shown in Table 1 were mixed, and palm oil (fractionated liquid oil component, manufactured by Kaneka Chemical Co., Ltd., trade name “Kaneka Palm Olein”) was added and mixed well. did. In Examples 13-20, palm oil was not added. This spice mixture was transferred to an iron plate and roasted in a far-infrared ceramic oven at 150 ° C. for 12 minutes in Examples 1 to 4 and Examples 13 to 16, and in Examples 5 to 8 and 17 to 20, the spice mixture was flattened. It moved to the kettle and roasted for 15 minutes at 70 degreeC with the direct flame of gas, and it was not roasted in Examples 9-12. In Examples 9-12, the heat was removed as it was in the other examples, and then sealed in a plastic bag and stored at 25 ° C. for 1 week. Thereafter, in Examples other than Examples 4, 8, 12, and 16, the particle size of 40 mesh pass was obtained with a European millstone (Ostoroller's flower mill, model: A-1000 super-J, stone material: Naxos Stone). Until then, 2 kg of spice mixture was coarsely ground for 2 minutes at 40 rpm. The above-mentioned spice mixture after grinding with a millstone, or the spice mixture which has not been ground with the millstone of Examples 4, 8, 12 and 16, which is originally in powder form, is a 12-round round stamp mill (manufactured by Nishimura Machinery Co., Ltd.) The size was adjusted for 20 minutes to obtain curry powder having a particle size of 50 mesh pass. In addition, the freezing crusher was used in the powdering of the raw material spice used in Examples 4, 8, 12, and 16.

(Comparative Examples 1-10)
In a comparative example, palm oil was not added, roasting was not performed, and pulverization was performed using an impact-type fine pulverizer (manufactured by Hosokawa Micron Co., Ltd., trade name: ACM Pulverizer ACM-30A). Milling was performed for 15 seconds. In addition, 2 kg of spice mixture at an average rotation speed of 3000 rpm and a particle size of 30 mesh pass by a high-speed rotary milling machine in the form of a stone mill (made by Masuko Sangyo Co., Ltd., trade name: Supermass colloider MKZA10-20J, stone material: silicon carbide) After pulverizing for 20 seconds, the same round stamp mill as in the example was pulverized and sized for 30 minutes to obtain curry powder having a particle size of 50 mesh pass. Furthermore, with a standard stone mill for electric type (made by Kokushi Co., Ltd., trade name: Usaro NC-500W, stone material: granite), 2 kg of spice mixture is averaged at 15 rpm until the particle size becomes 20 mesh pass After pulverizing for 20 minutes, fine pulverization and sizing were performed for 40 minutes in the same round stamp mill as in the example, and curry powder having a particle size of 50 mesh pass was obtained. And the obtained curry powder was preserve | saved for one month at 25 degreeC, and the curry powder of this invention was obtained.

  Sensory evaluation was performed on each of the curry powders obtained above, and the results shown in Table 3 were obtained. In the sensory evaluation, 1 g of the obtained curry powder is put in a heat-resistant glass container, 200 g of boiling water is added thereto, and the mixture is stirred and left for 5 minutes. Sensory evaluation was performed with a perfect score, and an average score was calculated as an evaluation score, which is shown in Table 3. The evaluation criteria at that time are as follows.

<Evaluation criteria for fragrance>
10 points: Very fragrant and good feeling, 8 points: High fragrance and good feeling, 6 points: Some fragrance is a little loose, 4 points: A little fragrant, scattered 2 points: weak fragrance and scattered feeling, 0 point: very weak fragrance, unsatisfactory with scattered feeling.

<Taste Evaluation Criteria>
10 points: The taste is very deep and can be full, 8 points: The taste is deep and good, 6 points: The taste is moderate and a little rich, 4 points : The taste is slightly weak and does not feel much, 2 points: The taste is weak and does not feel rich, 0 points: The taste is very weak, does not feel rich, and is unsatisfactory.

Claims (3)

A mixture of two or more kinds of spices containing turmeric is pulverized with a stone mill derived from Naxos Stone so as to have a particle size of 20 to 50 mesh, and further sized by a stamp mill. A method for producing curry powder. After roasting the spices were added and mixed fats and oils, manufacturing method of curry powder according to claim 1, wherein the ground. The method for producing curry powder according to claim 1 or 2, wherein the mixed spice is roasted with far infrared rays and then pulverized .