JP7185404B2 - Method for producing composition containing Sichuan pepper and method for producing food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a composition containing Sichuan pepper and a method for producing food.

Conventionally, various heating and pulverization methods have been studied in order to enhance the flavor of spices. For example, Patent Document 1 specifically describes a method of heating a seed spice such as mustard seed together with oil to a temperature of 140 to 155° C. and then grinding the mixture.

JP-A-2000-224969

However, since the flavor components contained in each type of spice are different, the method of making the most of a specific flavor is also different. On the other hand, there is a problem that the flavor escapes due to long-term storage. By the way, Sichuan pepper is a spice used for mapo tofu, ramen, and the like, and is characterized by its peculiar bright and refreshing flavor that comes out when the whole Sichuan pepper is ground. However, there is a problem that this flavor quickly disappears over time. Accordingly, an object of the present invention is to provide a method for producing a composition containing Sichuan pepper that can maintain the bright and refreshing flavor peculiar to Sichuan pepper for a long period of time, and a method for producing foods using this composition containing Sichuan pepper.

As a result of intensive studies to solve the above problems, the present inventors found that by crushing Sichuan pepper in oil after heating Sichuan pepper in oil at a product temperature of less than 100 ° C., a gorgeous and refreshing flavor peculiar to Sichuan pepper. It was found that a Sichuan pepper-containing composition that can be kept for a long period of time can be produced. Further, surprisingly, the inventors found that the astringent flavor of Sichuan pepper is suppressed in this composition containing Sichuan pepper, and the bright and refreshing flavor peculiar to Sichuan pepper stands out, thus completing the present invention.
That is, the present invention provides a method for producing a Sichuan pepper-containing composition and a method for producing a food as described below.
[1] Step 1 of dispersing Sichuan pepper holes in oil;
A step 2 of heating at a product temperature of less than 100 ° C. in a state where the whole of Sichuan pepper is dispersed in fat and oil;
A method for producing a composition containing Sichuan pepper, comprising a step 3 of crushing whole Sichuan pepper in oil.
[2] The method for producing a Peppermint-containing composition according to [1] above, wherein in step 2, the whole of Peppermint is heated at a product temperature of 60°C or higher and lower than 100°C.
[3] A method for producing a food, characterized by using the Sichuan pepper-containing composition produced by the method according to [1] or [2] above.

ADVANTAGE OF THE INVENTION According to this invention, the astringent flavor is suppressed, the bright and refreshing flavor peculiar to Sichuan pepper stands out, and the Sichuan pepper-containing composition which can maintain a flavor for a long period of time can be manufactured. In addition, by using this composition containing Sichuan pepper, it is possible to produce a food having a bright and refreshing flavor peculiar to Sichuan pepper.

The present invention will now be described in more detail.
The “Sichuan pepper” described in this specification is a kind of spice, and is obtained by drying the fruits of Kahokuzansho (scientific name: Zanthoxylum bungeanum), which is a deciduous shrub belonging to the Rutaceae family.

The "composition containing Sichuan pepper" obtained by the production method of the present invention contains Sichuan pepper and fats and oils, and may further contain other components. Although the form is not particularly limited, for example, when using a fat that is liquid at room temperature, it may be liquid, and when using a paste-like or solid fat at room temperature, it may be paste-like, solid, or the like. .

The method for producing a composition containing Sichuan pepper of the present invention includes a step 1 of dispersing Sichuan pepper whole in oil. As used herein, the term “fat” refers to fat such as natural fat or processed fat that is used for food. Oils and fats are not particularly limited as long as the composition containing Sichuan pepper can be produced, but for example, animal oils and fats such as butter, beef tallow and lard, margarine, palm oil, cottonseed oil, vegetable oils and fats such as rapeseed white squeezed oil and corn oil. , and at least one selected from the group consisting of these hardened oils and fats. The proportion of Sichuan pepper to be dispersed in the oil used is not particularly limited as long as the composition containing Sichuan pepper can be produced. is 25 to 50 parts by mass of Sichuan pepper.

The method for producing a composition containing Sichuan pepper of the present invention includes a step 2 of heating the whole Sichuan pepper dispersed in oil at a product temperature of less than 100°C. The product temperature is preferably 60° C. or more and less than 100° C., more preferably 70° C. to 95° C., for 1 minute to 30 minutes, preferably 3 minutes to 20 minutes. By heating at a product temperature of less than 100°C, the astringent flavor can be suppressed and the gorgeous and refreshing flavor peculiar to Sichuan pepper can be emphasized. On the other hand, when heated at a product temperature of 100° C. or higher, the bright and refreshing flavor peculiar to Sichuan pepper is weakened. In addition, if the product is heated at a product temperature of less than 60°C, the astringent flavor tends to remain. For the heat treatment, any treatment method that can be commonly used in this technical field can be adopted, for example, any heating medium such as a direct fire type pot, a hybrid pot, an oil type pot, a steam type pot, and superheated steam may be adopted. In addition, the process 1 and the process 2 can also be performed simultaneously.

The method for producing a composition containing Sichuan pepper of the present invention includes a step 3 of heating Sichuan pepper and crushing the whole of Sichuan pepper in oil. By crushing the whole of Sichuan pepper in fats and oils, it is possible to confine the bright and refreshing flavor peculiar to Sichuan pepper in the composition containing Sichuan pepper, and to prevent the flavor from escaping to the outside. As a result, the flavor can be maintained for a long period of time. Any processing method commonly used in this technical field can be adopted as a method for crushing Sichuan pepper, and for example, a device such as a masscolloider may be adopted. The particle size of the crushed Sichuan pepper is not particularly limited, but it is preferable that it pass through a sieve with an opening of 2 mm or less, preferably 1.8 mm or less. Preferable texture can be obtained by adjusting the particle size of Sichuan pepper to the above conditions. In addition, the “crushing step” described in this specification may be a process of coarsely grinding Sichuan pepper or a process of pulverizing it into powder.

The method for producing the Peppermint-containing composition of the present invention may include steps other than those described above. As another step, a step of cooling the Sichuan pepper-containing composition after heating may be adopted.

The composition containing Sichuan pepper obtained in this manner can be used in various foods, and can produce foods having a bright and refreshing flavor peculiar to Sichuan pepper.
Such foods are not particularly limited, but preferred examples include curry roux, curry sauce, curry filling, ramen, mapo tofu, and the like.

EXAMPLES The present invention will be specifically described below with reference to examples.

<1> Production and evaluation of Sichuan pepper-containing composition [Example 1]
100 g of Sichuan pepper whole was dispersed in 400 g of vegetable oil, and in this state, Sichuan pepper was heated at a product temperature of 90°C for 10 minutes. Thereafter, the Sichuan pepper dispersed in the oil was crushed by a mass colloider and cooled to obtain a composition (composition containing Sichuan pepper). The particle size of the Sichuan pepper in the Sichuan pepper-containing composition was such that it passed through a sieve with an opening of 1.8 mm.

[Example 2]
A composition (composition containing Sichuan pepper) was obtained in the same manner as in Example 1, except that Sichuan pepper was dispersed in fat and oil and heated at a product temperature of 50°C for 10 minutes.

[Example 3]
A composition (composition containing Sichuan pepper) was obtained in the same manner as in Example 1, except that Sichuan pepper was dispersed in fat and oil and heated at a product temperature of 65°C for 10 minutes.

[Comparative Example 1]
A composition was obtained in the same manner as in Example 1, except that the Sichuan pepper was dispersed in fat and oil and heated at a product temperature of 130°C for 10 minutes.

[Comparative Example 2]
After crushing the Sichuan pepper so that the particle size of the Sichuan pepper can pass through a sieve with an opening of 1.8 mm, 100 g of the crushed Sichuan pepper is dispersed in 400 g of vegetable oil, and in this state, Sichuan pepper is kept at a product temperature of 90 ° C. for 10 minutes. Heat and cool to obtain the composition.

Each of the obtained compositions was evaluated for the bright, refreshing flavor and astringent flavor peculiar to Sichuan pepper. Each evaluation was performed based on the following criteria. In addition, this evaluation was performed 30 days after manufacturing each composition.
[Evaluation criteria (gorgeous and refreshing flavor)]
The gorgeous and refreshing flavor peculiar to Sichuan pepper was defined as "◎", "○", "△", and "×" in descending order of strength.
◎: The gorgeous and refreshing flavor peculiar to Sichuan pepper is strong ○: The gorgeous and refreshing flavor peculiar to Sichuan pepper △: The gorgeous and refreshing flavor peculiar to Sichuan pepper is weak Evaluation criteria (astringent flavor)]
The astringent flavor was defined as “⊚”, “◯”, “Δ”, and “×” in ascending order of weakness.
◎: Almost no astringent flavor ○: Slightly astringent flavor △: Astringent but weak ×: Astringent flavor

Table 1 shows the flavor evaluation results of each composition.

The Sichuan pepper-containing compositions of Examples 1 to 3 have a suppressed astringent flavor and a strong bright and refreshing flavor. On the other hand, the compositions of Comparative Examples 1 and 2 have weak or almost no bright and refreshing flavor.

<2> Preparation and evaluation of mapo tofu sauce [Example 4]
2 parts by mass of garlic and 6 parts by mass of doubanjiang were fried with 9 parts by mass of lard at 80° C. for 3 minutes. 6 parts by mass of soybean paste, 5 parts by mass of sake, 6 parts by mass of soy sauce, and 54 parts by mass of chicken bone soup were added thereto and heated to 95°C. After that, add 11 parts by mass of water-soluble potato starch prepared by previously dissolving 7 parts by mass of water and 4 parts by mass of potato starch, heat again to 95 ° C., Add 1 part by mass of Sichuan pepper-containing composition of Example 1, and mix. and got mapo tofu sauce.
This mapo tofu sauce had a gorgeous and refreshing flavor peculiar to Sichuan pepper.

<3> Preparation of curry roux [Example 5]
34.5 parts by mass of lard and 37 parts by mass of wheat flour were fried to 120°C. 0.5 parts by weight of the Sichuan pepper-containing composition of Example 1, 2 parts by weight of turmeric, 2 parts by weight of coriander, 0.5 parts by weight of red pepper, and 2 parts by weight of cumin were added thereto and fried for 3 minutes. Next, 6.5 parts by mass of granulated sugar, 7.5 parts by mass of salt, 6.5 parts by mass of sodium glutamate, 0.7 parts by mass of nucleic acid seasoning, and 0.3 parts by mass of caramel pigment are added, mixed, and then mixed. °C and packed into trays. Next, this was solidified by cooling at -10°C for 40 minutes to obtain a solid curry roux.

<4> Preparation and evaluation of curry sauce [Example 6]
1 part by mass of the curry roux prepared in the above <3> was stirred and mixed with 5 parts by mass of water at 25°C and cooked until the temperature of the mixture reached 95°C to obtain a curry sauce.
This curry sauce had a gorgeous and refreshing flavor peculiar to Sichuan pepper.

Claims (3)

Step 1 of dispersing the Sichuan pepper holes in oil;
A step 2 of heating the whole of Sichuan pepper dispersed in fat at a product temperature of 60 ° C. or more and less than 100 ° C.;
Step 3 of crushing the Sichuan pepper holes in oil and fat;
A method for producing a composition containing Sichuan pepper (however, a method for producing a roasted spice paste containing a pulverized roasted spice, comprising: (a) a step of roasting the spice with oil and (b) The roasted spice obtained in step (a) is (1) separated from fat and oil and pulverized with saline solution, (2) separated from fat and oil, pulverized with water, and then salt is added. (3) pulverizing with the oil and fat used for roasting and salt water; (4) adding salt water after pulverizing with oil and fat used for roasting; and (5) roasting. and one or more steps selected from the step of adding salt after pulverizing with the oil and water used in the treatment, excluding manufacturing methods). The Sichuan pepper is 15 to 100 parts by mass with respect to 100 parts by mass of the oil,
The method for producing the Sichuan pepper-containing composition according to claim 1. A method for producing a food, characterized by using the Sichuan pepper-containing composition produced by the method according to claim 1 or 2.