JP7150482B2 - roasted coriander seeds - Google Patents

Description

The present invention relates to roasted coriander seeds, and more particularly to roasted coriander seeds containing refreshing and roasted aromas.

Coriander seeds are dried coriander fruits and have a citrus-like, refreshing, bright and characteristic fragrance. The citrus-like aroma of coriander seeds is due to aroma components such as linalool, limonene, geraniol, and nerol, and the higher the content of these, the stronger the aroma and the better the quality.

Coriander seeds are added to food as a spice either as it is or in the form of a pulverized product, and can improve the aroma of the whole food and impart a unique taste. Coriander seeds are also known as one of the spices that are particularly mixed with curry powder, and are an important component that determines the aroma and flavor of dishes such as curry sauce.

Heating coriander seeds volatilizes or alters their characteristic flavor, so intense heating has never been done before. Patent Document 1 mentions coriander seeds as a spice that can be heated together with fats and oils, but does not describe an example in which this is actually heated, and the heating temperature of the actually heated spice is at most about 155 ° C. there were. Patent Document 2 describes that coriander seeds were roasted at 140° C., but at such a low temperature, sufficient roasted aroma cannot be imparted to coriander seeds.

JP-A-2000-224969 JP-A-2000-236844

Since spices play a large role in the flavor of dishes such as curry sauce, research has been conducted on how to effectively use spices in order to bring out the deliciousness of ingredients or to impart new flavors. An object of the present invention is to provide a new spice using coriander seeds.

The present inventors have made intensive studies to solve the above problems, and found that when coriander seeds are roasted under specific conditions, the original citrus-like scent is maintained or enhanced, while a fragrant scent is imparted. The inventors have found that roasted coriander seeds having both a refreshing aroma and a roasted aroma can be produced, and have completed the present invention.
That is, the present invention provides the following roasted coriander seeds, a method for producing the same, and uses thereof.
[1] A roasted coriander seed containing a refreshing aroma and a roasted aroma,
The refreshing scent is at least one selected from the group consisting of β-linalool, limonene, linalyl acetate, citronellyl acetate, nerol, geraniol, and geraniol acetate,
The roasted aroma is 2-methylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl- At least one selected from the group consisting of 6-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, trimethylpyrazine, furfural, furfuryl acetate, acetylfuran, pyrrole, furfurylpyrrole, and 2-acetylpyrrole ,
The roasted coriander seeds are pulverized to a particle size of 1 mm or less, and decane is added as an internal standard substance at a rate of 14.7 ppm by mass with respect to the mass of the pulverized roasted coriander seeds. /MS analysis method), the total peak area [A] derived from the refreshing scent, the total peak area [B] derived from the roasted scent, and the peak area [B] derived from the decane D] if the following conditions (1) and (2):
(1) 0.01≦[B]/[A]≦0.2
(2) [B]/[D]≧0.1
A roasted coriander seed, characterized by:
[2] further comprising at least one burnt incense selected from the group consisting of phenol, o-cresol, m-cresol, p-cresol, guaiacol, and 4-ethylguaiacol; The total peak area [C] derived from the burnt incense when pulverized as follows and analyzed by gas chromatography mass spectrometry is the following condition (3):
(3) [C] < ([A] + [B]) × 0.01
The roasted coriander seed according to [1] above.
[3] A method for producing roasted coriander seeds, comprising a step of heat-treating unground coriander seeds at a product temperature of 170° C. or higher.
[4] The production method according to [3], wherein the heat treatment step is performed for 4 minutes or more and 20 minutes or less.
[5] The production method according to [3] or [4], wherein the heat treatment step is performed in an open container.
[6] The production method according to any one of [3] to [5], further comprising a step of pulverizing the heat-treated unpulverized coriander seeds.
[7] A food or drink containing the roasted coriander seed according to [1] or [2] above.
[8] A method for enhancing the richness of a food or drink, comprising:
The roasted coriander seed according to [1] or [2] or the roasted coriander seed obtained by the production method according to any one of [3] to [6] is added to the food or drink. A method, comprising:
[9] A rich-taste enhancer for food and drink, comprising the roasted coriander seed according to [1] or [2] above.
[10] A method for masking livestock meat odor,
A step of adding the roasted coriander seed according to [1] or [2] or the roasted coriander seed obtained by the production method according to any one of [3] to [6] to meat. A method, comprising:
[11] A meat smell masking agent comprising the roasted coriander seeds of [1] or [2] above.

According to the present invention, it is possible to provide roasted coriander seeds that maintain or enhance the original citrus-like aroma of coriander seeds, impart a fragrant aroma, and have both a refreshing aroma and a roasted aroma. Roasted coriander seeds with this unique flavor can enhance the richness of food and drink and mask the odor of livestock meat. Therefore, it is possible to provide a novel food product with high commercial value using roasted coriander seeds or a spice containing the same.

The present invention will now be described in more detail.
The present invention relates to roasted coriander seeds. The term "roasted coriander seeds" as used herein refers to dried fruits of coriander that can be used as a spice and that have been heat-dried without the use of oil or water. The raw material for the roasted coriander seed is not particularly limited as long as it is an unground coriander seed, and various coriander seeds commonly used in the art can be employed. For example, the origin of the coriander seed may be Morocco, India, Sri Lanka, Canada and Russia. In addition, "uncrushed" means that it has not been crushed, and "uncrushed coriander seeds" include coriander seeds whose grains are partially missing from about half to about one-eighth. included. Although not bound by any particular theory, when unground coriander seeds are roasted, the citrus-like aroma components (refreshing aroma) originally possessed by the coriander seeds and the aromatic components generated during roasting (such as roasted aroma and increased refreshing aroma) can be retained in the coriander seed due to the action of the outer shell of the coriander seed, but when the coriander seed is crushed and then roasted, these aromatic components volatilize. It is believed that it diffuses and does not retain various aromatic components in the coriander seeds.

The roasted coriander seeds of the present invention contain a refreshing and roasted aroma. The refreshing scent is a citrus-like scent component originally possessed by coriander seeds, and at least one selected from the group consisting of β-linalool, limonene, linalyl acetate, citronellyl acetate, nerol, geraniol, and geraniol acetate. Seeds. The roasted aroma is a fragrant aroma component generated by roasting coriander seeds, and includes 2-methylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2, 6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, trimethylpyrazine, furfural, furfuryl acetate, acetylfuran, pyrrole, furfurylpyrrole , and 2-acetylpyrrole.

The amounts of the refreshing flavor and the roasted flavor in the roasted coriander seed satisfy a specific relationship. That is, the roasted coriander seeds are pulverized to a particle size of 1 mm or less (particle size that passes through a JIS test sieve with an opening of 1 mm), and the mass of the pulverized roasted coriander seeds is 14.7 ppm by mass. When decane is added as an internal standard substance and analyzed by gas chromatography mass spectrometry (GC / MS method), the total peak area [A] derived from the refreshing aroma and the peak area derived from the roasted aroma The sum [B] of is subject to the following condition (1):
(1) 0.01≦[B]/[A]≦0.2
and preferably the following condition (1'):
(1′) 0.02≦[B]/[A]≦0.1
meet. In addition, the peak area [D] derived from the decane and the [B] meet the following conditions (2):
(2) [B]/[D]≧0.1
and preferably the following condition (2'):
(2′) [B]/[D]≧0.3
meet. Each condition is satisfied when the coriander seeds are sufficiently roasted and the aromatic components generated during the roasting are retained in the roasted coriander seeds. The peak area of the aromatic component in the roasted coriander seed in the present invention is obtained by gas chromatography mass spectrometry (GC / MS analysis) using a solid phase micro extraction method (Solid Phase Micro Extraction: SPME method). Adopt values. Detailed conditions are described in the Examples section of this specification.

In one aspect, the roasted coriander seeds may further comprise charred flavor. The burnt incense is at least one selected from the group consisting of phenol, o-cresol, m-cresol, p-cresol, guaiacol, and 4-ethylguaiacol. The charred incense is generated by burning coriander seeds due to the roasting process, so the amount should be small, and the total peak area derived from the charred incense when mass spectrometry is performed as described above C] is subject to the following condition (3):
(3) [C] < ([A] + [B]) × 0.01
can satisfy

Also, in one aspect, the amount of refreshing notes in the roasted coriander seeds is sufficiently retained or even increased compared to the pre-roasted coriander seeds, so that the roasted coriander seeds When the coriander seeds before roasting are subjected to mass spectrometry, the total peak area [A'] derived from the refreshing scent and the [A] are under the following conditions:
(4) [A]≧[A′]×0.4
may be satisfied.

In another aspect, the present invention also relates to a method for producing roasted coriander seeds, which comprises a step of heat-treating unground coriander seeds at a product temperature of 170° C. or higher. Conventional coriander seeds have been used without being heat-treated for fear of volatilization of aromatic components, and at most they have been sterilized (at about 120° C. for about 10 seconds). However, by heat-treating unground coriander seeds at a product temperature of about 170 ° C. or higher, preferably about 170 ° C. or higher and about 230 ° C. or lower, the original citrus-like scent is maintained or enhanced, while the fragrant scent can be increased. The time of the heat treatment step is not particularly limited as long as the desired roasted aroma is imparted. For example, it may be about 4 minutes or more and about 20 minutes or less, preferably about 5 minutes or more and about 18 minutes or less. is. Moreover, the container in which the heat treatment step is performed is not particularly limited, and may be, for example, an open container or a closed container. Also, as the apparatus for performing the heat treatment, any apparatus commonly used in the art can be employed without particular limitation, such as an oven, a direct-fired roasting machine, and a pressure cooker. may be used for heat treatment.

The production method of the present invention may further include a step of pulverizing the heat-treated unpulverized coriander seeds. The pulverization treatment step can be appropriately carried out using means commonly used in the art.

The roasted coriander seed or the roasted coriander seed produced by the production method can be used as a single spice or as a mixed spice with other spices, either as it is or after being pulverized as appropriate. The other spices are not particularly limited as long as they do not interfere with the desired aroma of the roasted coriander seeds or the roasted coriander seeds produced by the production method, and various spices commonly used in the art can be used. It can be adopted as appropriate. In addition, the spice or the mixed spice may contain various additives commonly used in the art as long as they do not interfere with the desired aroma of the roasted coriander seeds or the roasted coriander seeds produced by the production method. can be included as appropriate.

In another aspect, the present invention also relates to a food or drink containing the roasted coriander seeds or the roasted coriander seeds produced by the production method. The roasted coriander seeds or the roasted coriander seeds produced by the production method have a very strong roasted aroma in addition to a citrus-like aroma. Only by adding it, it is possible to give depth to the overall taste of the sauce, that is, to enhance the richness. In addition, just by sprinkling a small amount on pork belly or chicken, it is possible to give a unique flavor as if it was grilled over charcoal, and mask the so-called meat odor.

In other words, in one aspect, the present invention provides a method for enhancing the richness of a food or drink, comprising adding the roasted coriander seeds or the roasted coriander seeds produced by the production method to the food or drink, or The present invention relates to a method for masking livestock meat odor, comprising a step of adding roasted coriander seeds or roasted coriander seeds produced by the production method to livestock meat. The present invention also relates to a body taste enhancer for food or drink or a meat odor masking agent containing the roasted coriander seeds or the roasted coriander seeds produced by the production method.

EXAMPLES The present invention will be specifically described below with reference to Examples, but the scope of the present invention is not limited to these Examples.

[Example 1]
50 g of coriander seeds produced in Morocco were not crushed and were placed in a No. 4 vat (276×211×35 mm) so as not to overlap each other. The vat was placed in an oven preheated to 210° C., heated for 20 minutes, and then allowed to cool to produce roasted coriander seeds. The product temperature before cooling (during heating) was 170°C. This roasted coriander seed had a strong characteristic citrus-like aroma and a fragrant good flavor.

[Examples 2 to 8 and Comparative Examples 1 to 4]
Coriander seeds were treated in the same manner as in Example 1, except that the type of coriander seeds and the heating conditions were changed to the conditions shown in Table 1 below. In Example 7, 50 kg of coriander seeds were placed in an open flame roasting machine, heated at a jacket temperature of 250 ° C. to a product temperature of 190 ° C. while stirring at 20 rpm, and after holding the product temperature for 20 minutes. Allow to cool. In Comparative Example 3, 10 kg of coriander seeds were placed in a closed stirring vessel (pressure vessel), heated with a jacket temperature of 143° C. to a product temperature of 120° C. with paddle stirring at 20 rpm, and then allowed to cool. The roasted coriander seeds of each example had a strong characteristic citrus-like aroma and a fragrant good flavor, but the coriander seed-treated products of each comparative example lacked aroma.

(*1) 粉砕処理は施していないが、コリアンダーシードの粒が半分から４分の１程度に欠けた状態となっているもの。

(*1) Coriander seed grains that have not been crushed, but are in a state where half to a quarter of the grains are missing.

[Test example]
(1) Sample preparation method Coriander seeds of Examples or Comparative Examples or conventional coriander seeds (conventional product) that have been subjected to only normal sterilization (120 ° C., 10 seconds) are pulverized to a particle size of 1 mm or less with a miller. , 500 mg of which was placed in a vial for SPME (20 mL). 3.9 mL of distilled water was added thereto, and 100 μL of a solution containing 0.01 μL of decane as an internal standard substance was added to prepare a sample containing 14.7 mass ppm of decane relative to coriander seeds. This sample was uniformly stirred with a vortex mixer and sealed with a cap.

(2) Measurement of Aroma Components For the analysis, an Agilent Technologies GCMS (7890A GC System, 5975C inert XL MSD) and a Gerstel autosampler were used. Divinylbenzene/Carboxen/Polydimethylsiloxane (2 cm) from SUPELCO was used as the SPME fiber. After preheating the sample prepared in (1) above at 60 ° C. for 5 minutes, the SPME fiber was exposed to the sample at 60 ° C. for 10 minutes in a sealed vial to adsorb volatile components, and then injected into the GCMS. did. GCMS analysis conditions are shown below.
Column used: Agilent DB-WAX (60 m × 0.25 mm, 0.25 μm)
Column oven heating conditions: (i) Start heating after holding at 40°C for 5 minutes → (ii) Heat at 2°C/min and heat up to 120°C → (iii) Heat at 15°C/min. Then, the temperature was raised to 240° C. and held for 7 minutes.

From the obtained chromatogram, the peak areas of the following components were measured and totaled for each group to calculate the ratio of the internal standard substance to decane. Similarly, for coriander seeds before heat treatment, the peak areas of the following components were measured and totaled for each group to calculate the ratio of the internal standard substance to decane.

* Group A (refreshing fragrance):
β-linalool, limonene, linalyl acetate, citronellyl acetate, nerol, geraniol, and geraniol acetate *B group (roasted incense):
2-methylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 3 - Ethyl-2,5-dimethylpyrazine, trimethylpyrazine, furfural, furfuryl acetate, acetylfuran, pyrrole, furfurylpyrrole, and 2-acetylpyrrole * Group C (burnt incense):
phenol, o-cresol, m-cresol, p-cresol, guaiacol, and 4-ethylguaiacol

Analytical values (ratio of internal standard substance to decane) for Groups A to C and comparison of numerical values between groups are shown in Table 2 below.

(2) Sensory test The aromas derived from the refreshing aroma, roasted aroma, and burnt aroma of the roasted coriander seeds of Examples 1 to 8 and the coriander seed-treated products of Comparative Examples 1 to 4 were subjected to normal sterilization only. Based on the conventional coriander seed scent that was used as a standard, five panelists evaluated as follows.
・Cool scent 5: Much stronger than standard 4: Slightly stronger than standard 3: Same as standard 2: Slightly weaker than standard 1: Much weaker than standard ・Roasted and burnt scent 3: Much stronger than standard 2: Slightly more than standard Strong 1: Same as standard (almost no roasted or burnt aroma)

The sensory test results are shown in Table 3 below.

When unground coriander seeds are heated and roasted at a temperature of 170 ° C. or higher, the refreshing aroma originally possessed by coriander seeds is generally maintained or increased, regardless of the origin of the raw material or the roasting method. In addition, it was possible to prepare roasted coriander seeds imparted with roasted aroma (Examples 1 to 8). In the roasted coriander seeds, the total peak area [A] derived from the refreshing aroma (A group), the total peak area [B] derived from the roasted aroma (B group), and as an internal standard substance The peak area [D] derived from the added decane under the following conditions (1) and (2):
(1) 0.01≦[B]/[A]≦0.2
(2) [B]/[D]≧0.1
met.

In the sensory evaluation, not only the absolute amount of refreshing scent, roasted scent, and burnt scent, but also their relative balance can affect the strength of each scent, but the results of the above sensory test are GC It showed the same tendency as the analysis result by the /MS analysis method. That is, in the roasted coriander seeds of the example, the aroma based on the refreshing aroma was maintained or enhanced, and the aroma based on the roasted aroma was imparted. In particular, the roasted coriander seeds of Examples 3 and 6 were preferable because the refreshing aroma and the aroma based on the roasted aroma were felt in a well-balanced manner.

On the other hand, the unheated coriander seeds did not contain the components of the roasted aroma and the burnt aroma, and the aroma derived from them was not felt (Comparative Examples 1 and 2 and the conventional product). The same was true for coriander seeds with a low heating temperature (Comparative Example 3). In addition, when crushed and powdered coriander seeds are heated, even if a roasted aroma is generated, the roasted aroma is not sufficiently retained in the roasted coriander seeds, and the refreshing aroma is also diffused. However, the desired fragrance could not be achieved.

[Application example]
(1) Enhancement of full-bodied taste 1
To 200 g of warm commercially available retort beef stew, 0.2 g of conventional cilantro or roasted cilantro of Example 3, which had undergone only normal sterilization, was added and mixed well. When a sensory evaluation was conducted by 5 panelists, it was evaluated that the addition of roasted coriander had a stronger richness and was more delicious than the conventional coriander.

(2) Enhancement of richness 2
After dissolving a commercially available solid consommé soup in 100 mL of hot water, 0.1 g of conventional coriander or roasted coriander of Example 3, which had undergone only normal sterilization, was added and mixed well. When a sensory evaluation was conducted by 5 panelists, it was evaluated that the addition of roasted coriander had a stronger richness and was more delicious than the conventional coriander.

(3) Masking meat odor To 200 g of American beef thigh, 0.7 g of conventional cilantro or roasted cilantro of Example 3, which was subjected to only normal sterilization, was added and heated in a frying pan. When a sensory evaluation was conducted by five panelists, it was evaluated that the addition of roasted coriander masked the smell of the meat and was more delicious than the conventional coriander.

From the above, by heat-treating unground coriander seeds at a product temperature of 170 ° C. or higher, the original citrus-like scent of coriander seeds is maintained or enhanced, while a fragrant scent is imparted. Roasted coriander seeds with roasted aroma can be produced. In addition, the roasted coriander seeds have an effect of enhancing the richness of food and drink and an effect of masking the odor of livestock meat. Therefore, it is possible to provide a novel food product with high commercial value using roasted coriander seeds or a spice containing the same.

Claims (11)

A roasted coriander seed containing a refreshing aroma and a roasted aroma,
The refreshing scent is at least one selected from the group consisting of β-linalool, limonene, linalyl acetate, citronellyl acetate, nerol, geraniol, and geraniol acetate,
The roasted aroma is 2-methylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl- At least one selected from the group consisting of 6-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, trimethylpyrazine, furfural, furfuryl acetate, acetylfuran, pyrrole, furfurylpyrrole, and 2-acetylpyrrole ,
The roasted coriander seeds are pulverized to a particle size of 1 mm or less, and decane is added as an internal standard substance at a rate of 14.7 ppm by mass with respect to the mass of the pulverized roasted coriander seeds. /MS analysis method), the total peak area [A] derived from the refreshing scent, the total peak area [B] derived from the roasted scent, and the peak area [B] derived from the decane D] if the following conditions (1) and (2):
(1) 0.01≦[B]/[A]≦0.2
(2) [B]/[D]≧0.1
A roasted coriander seed, characterized by: Further comprising at least one kind of charred incense selected from the group consisting of phenol, o-cresol, m-cresol, p-cresol, guaiacol, and 4-ethylguaiacol, and pulverizing the roasted coriander seeds to a particle size of 1 mm or less. When analyzed by gas chromatography mass spectrometry, the total peak area [C] derived from the burnt incense satisfies the following condition (3):
(3) [C] < ([A] + [B]) × 0.01
2. The roasted coriander seed of claim 1, satisfying the The method for producing roasted coriander seeds according to claim 1 or 2 , comprising a step of heat-treating unground coriander seeds at a product temperature of 170°C or higher. The manufacturing method according to claim 3, wherein the heat treatment step is performed for 4 minutes or more and 20 minutes or less. The manufacturing method according to claim 3 or 4, wherein the heat treatment step is performed in an open container. The production method according to any one of claims 3 to 5, further comprising a step of pulverizing the heat-treated unpulverized coriander seeds. A food or drink containing the roasted coriander seed according to claim 1 or 2. A method for enhancing the richness of food and drink,
A step of adding the roasted coriander seed according to claim 1 or 2 or the roasted coriander seed obtained by the production method according to any one of claims 3 to 6 to the food or drink. and how. A body-taste enhancer for food and drink, comprising the roasted coriander seed according to claim 1 or 2. A method for masking livestock meat odor,
A step of adding the roasted coriander seed according to claim 1 or 2 or the roasted coriander seed obtained by the production method according to any one of claims 3 to 6 to meat. ,Method. A meat smell masking agent comprising the roasted coriander seed according to claim 1 or 2.