JP7295820B2 - Mixed spice and method for producing mixed spice - Google Patents

Description

TECHNICAL FIELD The present invention relates to a mixed spice and a method for producing the mixed spice.

Mixed spices such as curry powder are used in various foods and drinks such as curry. Various mixed spices are on the market. In many cases, a plurality of spices are mixed according to the flavor desired.

Mixed spices are usually mixed with a plurality of spices and then heat-treated. It is common to heat at

Various proposals have been made so far regarding the heat treatment of spices. For example, in Patent Document 1 (JP-A-2003-102444), based on 100 parts by weight of curry powder, 20 to 70 parts by weight of antioxidant spice and 5 to 70 parts by weight of heat-treated Specifically disclosed is a curry powder which is a spice mixture containing spices and which is obtained by heat-treating to reach a product temperature of 80 to 110°C.

Patent Document 2 (Japanese Patent Application Laid-Open No. 59-53018) specifically discloses that fenugreek seeds are pulverized into powder and subjected to wet heat and heat treatment under a pressure of 2.0 kg/cm ² .

Patent Document 3 (Japanese Patent Application Laid-Open No. 2014-226069) describes a process of filling a semi-closed container with a spice containing moisture, and an atmosphere containing moisture evaporated from the spice, and the final product temperature is 80 to 98. Specifically disclosed is a method for self-moisture heat sterilization of spices, which includes the step of heat-treating to ℃.

In Patent Document 4 (Japanese Patent Application Laid-Open No. 2-177879), after performing heat sterilization with superheated steam under predetermined conditions, the superheated steam is discharged and cooking is performed under predetermined conditions. A heat treatment method is disclosed.

Patent Document 5 (Japanese Unexamined Patent Application Publication No. 2000-93118) describes that a spice containing fenugreek is subjected to dry heat treatment, humidification treatment and/or moist heat treatment, and then, if necessary, aging.

Japanese Patent Application Laid-Open No. 2003-102444 JP-A-59-53018 JP 2014-226069 A JP-A-2-177879 JP-A-2000-93118

If a spice having a new flavor can be realized, the range of flavors that can be imparted to food and drink will be expanded, which is preferable.
Accordingly, an object of the present invention is to provide a spice having a new flavor and a method for producing the same.

The present inventor found that spices with new flavors can be realized by heating them under specific conditions that differ depending on the spice.
That is, the present invention includes the following items.
[1] A characteristic spice, a caramel flavor-enhancing spice, an almond flavor-enhancing spice, and a charcoal-fired flavor-enhancing spice.
The characteristic spice is an unheated spice, or a spice obtained by heating an unheated spice under conditions where the heating value is 5 or less,
The caramel flavor-enhancing spice includes at least one spice selected from the group consisting of coriander, cumin, chimney peel, anise, celery, turmeric, fenugreek, garlic, red pepper, paprika, fennel, black pepper, ginger and asafoetida. It is obtained by heating under conditions where the heating value is 15 to 170 under a pressure of 0.05 MPa or more,
The almond flavor-enhancing spice is at least one spice selected from the group consisting of turmeric, red pepper, fenugreek, cumin, coriander, chili pepper, garlic, paprika, fennel, anise, celery, black pepper, ginger, fenugreek cleaves and cinnamon bark. is obtained by heating so that the heating value is 50 to 180 under the condition of a gauge pressure of less than 0.05 MPa,
The charcoal-grilled incense-enhancing spice is obtained by heating coriander under conditions where the heating value is 800 or more.
A method for producing a mixed spice.
[2] The characteristic spices include black pepper, fennel, cinnamon bark, cardamom, nutmeg, laurel, cumin, chili pepper, coriander, turmeric, red pepper, fenugreek, anise, celery, garlic, paprika, ginger, asafoetida, cinnamon, and allspice. , dill, cloves, star anise, ajowan, thyme, oregano, sage, rosemary, tarragon, and curry leaves.
[3] The step of mixing at least two kinds of the group of spices includes at least one group of spices selected from the group consisting of the caramel-enhanced spice, the almond-enhanced spice, and the charcoal-enhanced spice, and the The method of [1] or [2], comprising the step of mixing with a characteristic spice.
[4] The step of mixing at least two kinds of spices is mixing at least two kinds of spices selected from the group consisting of the caramel flavor-enhanced spice, the almond flavor-enhanced spice, and the charcoal-fired flavor-enhanced spice. The method according to any one of [1] to [3], comprising steps.
[5] The step of mixing at least two spices includes mixing the characteristic spice, the caramel-enhanced spice, the almond-enhanced spice, and the charcoal-enhanced spice, [1] to [ 4].
[6] The method according to any one of [1] to [5], wherein the caramel-enhancing spice is obtained by heating whole spice.
[7] The method according to any one of [1] to [6], wherein the almond flavor-enhancing spice is obtained by heating pulverized spice.
[8] At least one spice selected from the group consisting of coriander, cumin, citrus peel, anise, celery, turmeric, fenugreek, garlic, chili pepper, paprika, fennel, black pepper, ginger and asafoetida, added at a gauge pressure of 0.05 MPa A method for producing a caramel flavor-enhancing spice, comprising the step of heating under the above-mentioned pressure under the condition that the heating value is 15 to 170.
[9] At least one spice selected from the group consisting of turmeric, red pepper, fenugreek, cumin, coriander, chimpi, garlic, paprika, fennel, anise, celery, black pepper, ginger, fenugreek cleaves and cinnamon bark, added under a gauge pressure A method for producing an almond flavor-enhancing spice, comprising a step of heating to a heating value of 50 to 180 under conditions of less than 0.05 MPa.
[10] A mixed spice produced by the method of any one of [1] to [7], a caramel-enhanced spice produced by the method of [8], or produced by the method of [9] A method for producing food and drink, comprising a step of adding an almond flavor-enhancing spice to other food and drink ingredients.
[11] Features include at least two groups of spices selected from the group consisting of spices, caramel-enhanced spices, almond-enhanced spices, and charcoal-enhanced spices,
The characteristic spice is an unheated spice, or a spice obtained by heating an unheated spice under conditions where the heating value is 5 or less,
The caramel flavor-enhancing spice includes at least one spice selected from the group consisting of coriander, cumin, chimney peel, anise, celery, turmeric, fenugreek, garlic, red pepper, paprika, fennel, black pepper, ginger and asafoetida. It is obtained by heating under conditions where the heating value is 15 to 170 under a pressure of 0.05 MPa or more,
The almond flavor-enhancing spice is at least one spice selected from the group consisting of turmeric, red pepper, fenugreek, cumin, coriander, chili pepper, garlic, paprika, fennel, anise, celery, black pepper, ginger, fenugreek cleaves and cinnamon bark. is obtained by heating so that the heating value is 50 to 180 under the condition of a gauge pressure of less than 0.05 MPa,
The charcoal-grilled incense-enhancing spice is obtained by heating coriander under conditions where the heating value is 800 or more.
mixed spices.
[12] Food and drink containing the mixed spice according to [11].
[13] A method for enhancing caramel aroma, which comprises the step of heating a spice under a gauge pressure of 0.05 MPa or higher under conditions where the heating value is 15 to 170.
[14] A method for enhancing almond flavor, which comprises heating a spice at a gauge pressure of less than 0.05 MPa to a heating value of 50 to 180.

ADVANTAGE OF THE INVENTION According to this invention, the spice which has a new flavor, and its manufacturing method are provided.

Embodiments of the present invention will be described below.

The mixed spice according to the present embodiment includes at least two spice groups selected from the group consisting of characteristic spice, caramel flavor-enhancing spice, almond flavor-enhancing spice, and charcoal-fired flavor-enhancing spice. Each spice is described in detail below.

1: Characteristic Spices Characteristic spices are unheated spices or spices obtained by heating unheated spices under conditions where the heating value is 5 or less. Since it is unheated or the amount of heating is small (the heating value is 5 or less), the characteristic spice has the original aroma of the spice.

In the present invention, "heating value" is a parameter indicating the amount of heating. The higher the heating temperature and the longer the heating time, the higher the heating value. Specifically, the heating value is obtained by integrating a value represented by the following formula (hereinafter referred to as a CV value) by the heating time (minutes).
(Formula): CV value = 10^ ((product temperature - reference temperature) / Z value)
In the present invention, the reference temperature is 110°C and the Z value is 30°C.

表１に示される加熱処理の場合、加熱価は、０～５分のＣＶ値の合計値であり、下記式により、０．８５と計算される。
（式）：０．４６＋０．２２＋０．１０＋０．０５＋０．０２＝０．８５ Specifically, the heating value can be calculated by measuring the temperature of the spice every minute during the heat treatment. For example, assume that the product temperature (° C.) at each time in the heat treatment for 5 minutes is the value shown in Table 1.

In the case of the heat treatment shown in Table 1, the heating value is the sum of the CV values from 0 to 5 minutes and is calculated as 0.85 by the following formula.
(Formula): 0.46 + 0.22 + 0.10 + 0.05 + 0.02 = 0.85

Characteristics The heating value of the spices may be 5 or less, preferably 3 or less, more preferably 2 or less.

Although the raw materials of the spices are not particularly limited, for example, black pepper, fennel, cinnamon bark, cardamom, nutmeg, laurel, cumin, chili pepper, coriander, turmeric, red pepper, fenugreek, anise, celery, garlic, paprika, At least one selected from the group consisting of ginger, asafoetida, cinnamon, allspice, dill, cloves, star anise, ajwain, thyme, oregano, sage, rosemary, tarragon and curry leaves.

As a method for heat treatment within the range where the heating value is 5 or less, a method using superheated steam, saturated steam, etc. as a heating medium is preferable, and the apparatus is not particularly limited. A granule sterilizer, a high-pressure steam sterilizer, or the like can be used.

Preferably, the feature has been heated with superheated steam for a short period of time (eg, 1-60 seconds, preferably 1-15 seconds). The temperature of the superheated steam is, for example, 110-150°C, preferably 120-140°C.

Characteristic spices during heat treatment The shape of the spice may be a whole (not pulverized) or a pulverized product, but the shape is preferably a whole.

2: Caramel flavor-enhancing spice The caramel flavor-enhancing spice is a spice obtained by heat-treating a spice under a gauge pressure of 0.05 MPa or higher under conditions where the heating value is 15 to 170. Heat treatment under such conditions produces a unique flavor in addition to the aroma before heating. Specifically, a caramel aroma is obtained.
Raw materials for the caramel-enhancing spice are not particularly limited, but are selected from the group consisting of coriander, cumin, chimney peel, anise, celery, turmeric, fenugreek, garlic, red pepper, paprika, fennel, black pepper, ginger and asafoetida. is preferably at least one.

Preferably, whole spices are used during the heat treatment. By heat-treating the holes, the moisture in the spices is suppressed from escaping to the outside due to heating, and since the spices can be heated in a state of high moisture content, the caramel aroma can be efficiently enhanced. be done. Note that the holes may be pulverized after the heat treatment. The pulverization treatment can be appropriately carried out using means commonly used in this technical field.

The pressure during heating may be a gauge pressure of 0.05 MPa or more, preferably a gauge pressure of 0.05 to 0.6 MPa, more preferably a gauge pressure of 0.2 to 0.6 MPa, and still more preferably a gauge pressure of 0.05 MPa. 3 to 0.5 MPa. If the pressure at the time of heating is 0.05 MPa or higher, the moisture in the spice is suppressed from escaping to the outside due to heating, and the spice can be heated in a high moisture content state, thereby efficiently enhancing the caramel aroma. Furthermore, it is possible to suppress scattering of the characteristic incense to the outside. Although the upper limit of the pressure during heating is not particularly limited, a gauge pressure of 0.6 MPa or less is preferable from the standpoint of the apparatus.

The heating value may be 15-170, preferably 30-150, more preferably 40-130. If the heating value is 15 or more, the caramel aroma can be sufficiently enhanced. If the heating value is 170 or less, the burning smell can be suppressed.
The heating time is, for example, 10 to 120 minutes, preferably 30 to 90 minutes.
The product temperature (maximum product temperature) reached during heat treatment is, for example, 100 to 160°C, preferably 110 to 150°C, more preferably 120 to 140°C.

The heat treatment method is not particularly limited as long as it can be heated under pressure.

3: Almond flavor-enhancing spice The almond-enhancing spice is a spice obtained by heating a spice to a heating value of 50 to 180 under a gauge pressure of less than 0.05 MPa. By heat-treating spices under such conditions, a unique flavor is obtained in addition to the aroma before heating. This unique flavor is a flavor different from caramel flavor, and is an almond-like flavor.
The raw materials for the almond flavor-enhancing spice are not particularly limited, but consist of turmeric, red pepper, fenugreek, cumin, coriander, chimney peel, garlic, paprika, fennel, anise, celery, black pepper, ginger, fenugreek cleaves and cinnamon bark. It is preferably at least one selected from the group.

When cooking, preferably ground spices are used rather than whole. That is, after the whole spices are pulverized, the pulverized spices are heat-treated. The pulverization treatment can be appropriately carried out using means commonly used in this technical field. By using pulverized spices, it is possible to heat the spices in a state in which the amount of moisture in the spices is less than when heating in a hall, and as a result, the effect of being able to efficiently generate almond aroma can be obtained. be done.
The particle size of the spice when subjected to heat treatment is, for example, 6 mm or less. The particle size can be obtained, for example, from the mesh size of a standard sieve defined by JIS.

The heating value may be 50-180, preferably 60-160, more preferably 70-150. If the heating value is 50 or more, the almond flavor can be sufficiently enhanced. If the heating value is 180 or less, the burning smell can be suppressed.
The product temperature (maximum product temperature) reached during heat treatment is, for example, 100 to 200°C, preferably 110 to 150°C, more preferably 120 to 140°C.

As the heat treatment method, superheat treatment using superheated steam is desirable, but superheat treatment using an oven or the like may also be used. When the heat treatment is performed using superheated steam, the steam temperature of the superheated steam used for the heat treatment is, for example, 100 to 400°C, preferably 130 to 170°C.

The heat treatment method is not particularly limited as long as it can be heated at a gauge pressure of less than 0.05 MPa. For example, as a heating device, a superheated steam vortex mixer, an oven, a flat roasting machine, a vertical heating mixer, a microwave heating device, or the like can be used. When using a superheated steam whirlpool mixer, it is preferable to use insulation or jacket heating in order to maintain the superheated state.

4: Charcoal-grilled spice The charcoal-grilled spice is obtained by heat-treating coriander under the condition that the heating value becomes 800 or more. When coriander is heated under such conditions, a unique flavor is obtained. This flavor is a charcoal-grilled flavor, which is different from the spice before heating, the caramel-enhanced spice, and the almond-enhanced spice.

Whole coriander is preferable as the coriander raw material. When the whole coriander is heat-treated, the citrus-like scent component (refreshing scent) originally possessed by the coriander and the aromatic components generated during roasting (such as roasting scent and increased refreshing scent) are removed from the coriander. The husk helps keep it in the coriander. On the other hand, if coriander is ground and then roasted, the aromatic components volatilize and diffuse, making it difficult to retain various aromatic components in the coriander.

The charcoal-enhanced spice may be obtained by grinding coriander after heat treatment. The pulverization treatment can be appropriately carried out using means commonly used in this technical field.

The heating value may be 800 or higher, preferably 1,000 to 20,000, more preferably 10,000 to 13,000. If the heating value is 800 or more, the charcoal fire incense can be sufficiently enhanced.
The heat treatment time is, for example, 1 to 40 minutes, preferably 10 to 30 minutes.
The heat treatment is carried out under conditions such that the product temperature reaches, for example, 150 to 220°C, preferably 160 to 200°C.

The container used for the heat treatment is not particularly limited. For example, it may be an open container or a closed container, but an open container is preferred. As a device for heat treatment, devices commonly used in this technical field can be employed without particular limitation. heat treatment may be performed.

5: Mixed spice As described above, the mixed spice according to the present embodiment includes at least two kinds of spices selected from the group consisting of the above-described characteristic spice, caramel-enhanced spice, almond-enhanced spice, and charcoal-fired spice-enhanced spice. Includes spices group. That is, the mixed spice according to the present embodiment contains at least one of the caramel flavor-enhanced spice, the almond flavor-enhanced spice, and the charcoal-fired flavor-enhanced spice. Caramel-enhanced spices, almond-enhanced spices, and charcoal-enhanced spices are all spices with unique flavors. By using any one of these three kinds of spices, it is possible to impart an unprecedented new flavor to food and drink.

Mixed spices can be obtained by mixing at least two groups of spices selected from the group consisting of characteristic spices, caramel-enhanced spices, almond-enhanced spices, and charcoal-enhanced spices.
When three or more spices are mixed in the "mixing step", the order of mixing is not particularly limited. For example, all the spices may be mixed at the same time, or a group of three or more spices may be mixed by adding each spice in turn.

One embodiment of the mixed spice includes at least one spice group selected from the group consisting of caramel-enhanced spice, almond-enhanced spice, and charcoal-enhanced spice, and a characteristic spice. As a result, in addition to the unique aroma inherent in the spice, one of caramel, almond, and charcoal flavors can be imparted.
In one example, the spice blend includes a signature spice, a caramel-enhanced spice, an almond-enhanced spice, and a charcoal-enhanced spice. In this example, caramel, almond, and charcoal incense are added in addition to the unique aroma inherent in spices. As a result, it becomes possible to impart a rich flavor that spreads and lasts to foods.
In this example, the content of the characteristic spice in the mixed spice is, for example, 5 to 50% by weight, preferably 10 to 30% by weight.
The content of the caramel-enhancing spice in the mixed spice is, for example, 10-70% by weight, preferably 20-60% by weight.
The content of the almond flavor-enhancing spice in the mixed spice is, for example, 10 to 70% by weight, preferably 20 to 60% by weight.
The content of the charcoal-fired flavor-enhancing spice in the mixed spice is, for example, 0.1 to 20% by weight, preferably 1 to 10% by weight.

Another example spice mixture consists of a signature spice, an almond-enhanced spice, and a charcoal-enhanced spice. According to the mixed spice according to this example, almond incense and charcoal incense are imparted in addition to the unique aroma inherent in the spice. As a result, it becomes possible to impart a rich flavor that spreads and lasts to foods.
In this example, the content of the characteristic spice in the mixed spice is, for example, 5 to 50% by weight, preferably 10 to 30% by weight.
The content of the almond flavor-enhancing spice in the mixed spice is, for example, 40 to 90% by weight, preferably 60 to 80% by weight.
The content of the charcoal-fired flavor-enhancing spice in the mixed spice is, for example, 0.1 to 20% by weight, preferably 1 to 10% by weight.

Another embodiment of the spice mixture comprises at least two spice groups selected from the group consisting of caramel-enhanced spice, almond-enhanced spice, and charcoal-enhanced spice.
An example spice blend consists of caramel-enhanced spice, almond-enhanced spice, and charcoal-enhanced spice. The mixed spice according to this example has caramel aroma, almond aroma and charcoal aroma, and provides unprecedented heating feeling, high potency and rich flavor.
In this example, the content of the caramel-enhancing spice in the spice mixture is, for example, 20-80% by weight, preferably 30-70% by weight.
The content of the almond flavor-enhancing spice in the mixed spice is, for example, 20 to 80% by weight, preferably 30 to 70% by weight.
The content of the charcoal-fired flavor-enhancing spice in the mixed spice is, for example, 0.1 to 20% by weight, preferably 1 to 10% by weight.
Mixed spices according to the present embodiment include, for example, curry powder, garam masala, Wushanfeng, shichimi chili pepper, Western-style spice mix, Japanese-style spice mix, and the like.

6: Others The mixed spice according to the present embodiment may appropriately contain various additives commonly used in the art.

7: Food and Beverage In another aspect, the present invention relates to a food and beverage containing the mixed spice according to the present embodiment.
The food and drink of the present invention may be produced by adding the mixed spice of the present embodiment to other food and drink ingredients. The food and drink of the present invention are not particularly limited, but for example, salt, seasoned salt, soy sauce, miso, dressing, powdered seasoning, yuzu pepper, noodle soup, mayonnaise, powdered soup, liquid soup, oden mix, It may be soup, dried noodles, ramen, pasta sauce, curry roux, curry sauce, curry filling, stew roux, stew sauce, snacks, or the like.
Curry sauce, pasta sauce, and stew sauce may be in the form of retort, paste, frozen, or the like.

(Example)
EXAMPLES In order to explain the present invention in more detail, examples will be described below. However, the present invention should not be construed as being limited to the following examples.

(Examples 1-30) Characteristic spices (usually sterilized)
Prepared whole black peppercorns. The prepared black pepper was heated with superheated steam at 130° C. for 5 seconds to obtain the characteristic spice according to Example 1. A granule sterilizer was used as a heating device. Also, the heating value was 2.
In place of black pepper, fennel, cinnamon, cardamom, nutmeg, laurel, cumin, chili pepper, coriander, turmeric, red pepper, fenugreek, anise, celery, garlic, paprika, ginger, asafoetida, cinnamon, allspice, dill, cloves. , star anise, ajowan, thyme, oregano, sage, rosemary, tarragon and curry leaves were used, respectively, and the same conditions as in Example 1 were adopted to obtain characteristic spices according to Examples 2 to 30.

The flavors of the obtained spices according to Examples 1 to 30 were evaluated by sensory evaluation. The results are shown in Tables 2-1 and 2-2. As shown in Tables 2-1 and 2-2, all of the spices according to Examples 1 to 30 maintained their original unique aroma.

Examples 31-44 A hall of caramel-enhancing spice coriander was prepared. The prepared coriander was heated under sealed conditions under a gauge pressure of 0.4 MPa until the product temperature reached 130° C. to obtain a spice according to Example 31. As a heating device, a pressurized heating stirring pot was used. The heating value was 58.0.
In addition, spices according to Examples 32 to 35 were obtained by using cumin, chimpi, anise and celery instead of coriander and adopting the same conditions as in Example 31. Heating values were as shown in Table 3.
In addition, turmeric, fenugreek, garlic, red pepper, paprika, fennel, black pepper, ginger and asafoetida are used instead of coriander, and the spices are enclosed in a retort pouch and heated to 120 to 130 ° C using a retort sterilization pot. After reaching the temperature, the same conditions as in Example 31 were employed, except that heating was performed for 20 to 30 minutes to obtain spices according to Examples 36 to 44. Heating values were as shown in Table 3.

The flavor of the obtained spices according to Examples 31 to 44 was evaluated by sensory evaluation. Table 3 shows the results. As shown in Table 3, all of the spices according to Examples 31 to 44 had a caramel aroma in addition to the aroma of the characteristic spices, that is, the original aroma of each spice.

(Examples 45 to 59) Almond flavor-enhancing spice ground turmeric (particle size 6 mm or less) was prepared. The prepared turmeric was heated under normal pressure (gauge pressure 0 MPa) using superheated steam of 150° C. until the product temperature reached 125° C., and a spice according to Example 45 was obtained. A superheated steam whirlpool mixer was used as a heating device. The heating value was 93.4.
In addition, spices according to Examples 46 and 47 were obtained by using red pepper and fenugreek instead of turmeric and adopting the same conditions as in Example 45. The product temperature and heating value were as shown in Table 4-1.
In addition, using the same conditions as in Example 45 except that cumin, coriander, chimpi, garlic, paprika, fennel, anise and celery were used instead of turmeric, and superheated steam at 350 ° C. was used, Example 48 A spice according to ~55 was obtained. The product temperature and heating value were as shown in Tables 4-1 and 4-2.
Also, instead of turmeric, black pepper, ginger, fenugreek cleaves and cinnamon bark were used and heated in an oven under normal pressure at a product temperature of 175° C. for 1 minute to obtain spices according to Examples 56-59. Heating values were as shown in Table 4-2.

The flavor of the obtained spices according to Examples 45 to 59 was evaluated by sensory evaluation. The results are shown in Tables 4-1 and 4-2. As shown in Tables 4-1 and 4-2, all the spices according to Examples 45 to 59 had a unique aroma in addition to the original aroma of each spice. This peculiar aroma was an almond-like flavor different from the flavor of the caramel-enhanced spice.

(Examples 60, 61) A hall of charcoal-enhanced spice coriander was prepared. The prepared coriander was heated under open normal pressure for 20 minutes after the product temperature reached 180° C. to obtain a spice according to Example 60. As a heating device, a direct-fired flat pot was used. The heating value was 11016.
Also, using coriander holes, the spice according to Example 61 was obtained by heating in an oven under normal pressure at a product temperature of 180° C. for 4 minutes. The heating value was 1013.

The flavor of the obtained spices according to Examples 60 and 61 was evaluated by sensory evaluation. Table 5 shows the results. As shown in Table 5, the spices according to Examples 60 and 61 had a unique flavor in addition to the original flavor of coriander. This particular scent was charcoal incense, different from caramel or almond.

(Examples 1 to 6, Comparative Example 1) Spices according to Mixed Spice Examples 1 to 61 were mixed according to the compositions shown in Tables 6 to 12 to obtain mixed spices according to Examples 1 to 6 and Comparative Example. . Sensory evaluation evaluated the flavor of each mixed spice obtained.

The results are shown in Tables 6-12. In the comparative example, the original aroma of the spices was felt, but compared to Examples 1 to 6, the richness and spread of the flavor were lacking.
On the other hand, the mixed spice according to Example 1 has caramel aroma, almond aroma and charcoal aroma in addition to the original aroma of the spices, and has a rich flavor that spreads and lasts. was
The mixed spice according to Example 2 had a caramel flavor in addition to the unique aroma inherent in the spice, and had a rich flavor that spreads and lasts.
The mixed spice according to Example 3 had almond flavor in addition to the unique aroma inherent in the spice, and had a rich flavor that spreads and lasts.
The mixed spice according to Example 4 had a caramel flavor and a charcoal flavor in addition to the unique aroma inherent in the spices, and had a rich flavor that spreads and lasts.
The mixed spice according to Example 5 had almond and charcoal incense in addition to the unique aroma inherent in the spice, and had a rich flavor that spreads and lasts.
The spice mixture according to Example 6 had caramel aroma, almond aroma and charcoal aroma, and had unprecedented heating feeling, high potency, and rich flavor.

Claims (11)

At least one spice selected from the group consisting of turmeric , fenugreek, cumin, coriander , paprika, and fenugreek leaves is heated to a heating value of 50 to 180 under a gauge pressure of less than 0.05 MPa. and wherein the heating step uses superheated steam . 2. The method of claim 1, wherein the spices heated in the heating step are ground spices. A step of producing an almond flavor-enhancing spice by the method according to claim 1 or 2;
a mixing step of mixing the almond flavor-enhancing spice with at least one spice group selected from the group consisting of characteristic spice, caramel flavor-enhancing spice, and charcoal-roasting spice,
The characteristic spice is an unheated spice, or a spice obtained by heating an unheated spice under conditions where the heating value is 5 or less,
The caramel flavor-enhancing spice includes at least one spice selected from the group consisting of coriander, cumin, chimney peel, anise, celery, turmeric, fenugreek, garlic, red pepper, paprika, fennel, black pepper, ginger and asafoetida. It is obtained by heating under conditions where the heating value is 15 to 170 under a pressure of 0.05 MPa or more,
The method for producing a mixed spice, wherein the charcoal-grilled flavor-enhancing spice is obtained by heating coriander under conditions where the heating value is 800 or more. The characteristic spices include black pepper, fennel, cinnamon bark, cardamom, nutmeg, laurel, cumin, citrus peel, coriander, turmeric, red pepper, fenugreek, anise, celery, garlic, paprika, ginger, asafoetida, cinnamon, allspice, dill, A spice made from at least one selected from the group consisting of cloves, star anise, ajowan, thyme, oregano, sage, rosemary, tarragon and curry leaves.
4. The method of claim 3. the mixing step comprises mixing the almond-enhanced spice with the signature spice, the caramel-enhanced spice, and the charcoal-enhanced spice;
5. A method according to claim 3 or 4. The caramel-enhancing spice is obtained by heating the whole spice,
6. A method according to any one of claims 3-5. A step of adding the almond flavor-enhancing spice produced by the method according to claim 1 or 2 or the mixed spice produced by the method according to any one of claims 3 to 6 to other food and drink ingredients ,
Food and drink manufacturing method. At least one spice selected from the group consisting of turmeric , fenugreek, cumin, coriander , paprika, and fenugreek leaves is heated to a heating value of 50 to 180 under a gauge pressure of less than 0.05 MPa. almond flavor-enhancing spice obtained by the step of heating , wherein the heating step uses superheated steam. 9. The almond-enhancing spice of claim 8, wherein the spice heated in the heating step is ground spice. The almond flavor-enhancing spice according to claim 8 or 9,
at least one spice group selected from the group consisting of spice, caramel-enhanced spice, and charcoal-enhanced spice,
The characteristic spice is an unheated spice, or a spice obtained by heating an unheated spice under conditions where the heating value is 5 or less,
The caramel flavor-enhancing spice includes at least one spice selected from the group consisting of coriander, cumin, chimney peel, anise, celery, turmeric, fenugreek, garlic, red pepper, paprika, fennel, black pepper, ginger and asafoetida. It is obtained by a step of heating under conditions where the heating value is 15 to 170 under a pressure of 0.05 MPa or more,
The charcoal-grilled incense-enhancing spice is obtained by heating coriander under conditions where the heating value is 800 or more.
mixed spices. A food or drink containing the almond flavor-enhancing spice according to claim 8 or 9 or the mixed spice according to claim 10.