JP7514606B2 - Powdered spice composition and its manufacturing method - Google Patents
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- 235000013599 spices Nutrition 0.000 title claims description 87
- 239000000203 mixture Substances 0.000 title claims description 75
- 238000004519 manufacturing process Methods 0.000 title claims description 19
- 239000003921 oil Substances 0.000 claims description 46
- 239000003925 fat Substances 0.000 claims description 39
- 229920002472 Starch Polymers 0.000 claims description 31
- 235000019698 starch Nutrition 0.000 claims description 31
- 239000008107 starch Substances 0.000 claims description 31
- 239000000047 product Substances 0.000 claims description 30
- 229920001353 Dextrin Polymers 0.000 claims description 20
- 239000004375 Dextrin Substances 0.000 claims description 20
- 235000019425 dextrin Nutrition 0.000 claims description 20
- 239000000413 hydrolysate Substances 0.000 claims description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 235000014593 oils and fats Nutrition 0.000 claims description 8
- 235000019503 curry powder Nutrition 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 4
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 229920005862 polyol Polymers 0.000 claims 2
- 150000003077 polyols Chemical class 0.000 claims 2
- 235000019198 oils Nutrition 0.000 description 43
- 235000019197 fats Nutrition 0.000 description 35
- 238000002156 mixing Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000021438 curry Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000021549 curry roux Nutrition 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 239000005417 food ingredient Substances 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 229920002245 Dextrose equivalent Polymers 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 244000163122 Curcuma domestica Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 244000250129 Trigonella foenum graecum Species 0.000 description 1
- 235000001484 Trigonella foenum graecum Nutrition 0.000 description 1
- -1 and lard Substances 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000001296 salvia officinalis l. Substances 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 235000001019 trigonella foenum-graecum Nutrition 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
本発明は、粉末状香辛料組成物及びその製造方法に関する。 The present invention relates to a powdered spice composition and a method for producing the same.
製品の製造工程においては、原料に何らかの加工を施した仕掛品を適宜使用して、最終的な製品を製造することがある。例えば、特許文献１には、嗜好品飲料及びスープ類の調理素材又は添加物として使用することのできる粉末油脂が記載されており、当該粉末油脂は、油脂及びデキストリンを含み、その油脂含量は４６～８６質量％であることなどが記載されている。また、特許文献２には、香辛料及び油脂などを加熱撹拌した後に、デキストリンなどの他の原料を添加してペースト状調味料を調製することが記載されている。 In the manufacturing process of a product, a work-in-progress that has been processed in some way may be used as appropriate to manufacture a final product. For example, Patent Document 1 describes a powdered oil that can be used as a cooking ingredient or additive for luxury drinks and soups, and describes that the powdered oil contains oil and dextrin and has an oil content of 46 to 86% by mass. Patent Document 2 describes the preparation of a paste-like seasoning by heating and stirring spices and oil, and then adding other ingredients such as dextrin.
カレー等の製品の製造に使用する香辛料として、従来は油脂の比率が高く油脂によって固形状やフレーク状に固まった仕掛品を使用していたが、この仕掛品を使用するためには、まず油脂の融点よりも高い温度で溶解し、均一になるまで撹拌してから計量して使用する必要があった。これに対し、粉末状の仕掛品であれば、上記のような溶解が不要になり、利便性が向上すると考えられる。しかし、油脂の比率の高い仕掛品を粉砕して粉末状にした場合、その表面に油脂がにじみ出てしまい、粉砕物同士の接着などによるハンドリングの低下が生じた。そこで、本発明は、油脂のにじみ出しが抑制された粉末状香辛料組成物を提供することを目的としている。 Conventionally, spices used in the manufacture of products such as curry have been in the form of a work-in-progress that has a high ratio of oil and fat and is solidified into a solid or flaky form by the oil and fat. In order to use this work-in-progress, it was necessary to first melt it at a temperature higher than the melting point of the oil and fat, stir it until it was homogenous, and then measure it out for use. In contrast, a powdered work-in-progress would eliminate the need for the above-mentioned melting step, which is thought to improve convenience. However, when a work-in-progress with a high ratio of oil and fat is crushed into powder, the oil and fat oozes out onto the surface, resulting in poor handling due to adhesion between crushed pieces. Therefore, the present invention aims to provide a powdered spice composition in which the oozing of oil and fat is suppressed.
本発明者らは、上記課題を解決すべく鋭意検討した結果、香辛料及び油脂を含む加熱処理物に澱粉分解物を配合することにより、調製された香辛料組成物において油脂のにじみ出しを抑制できることを見出し、本発明を完成させた。すなわち、本発明は、以下に示す粉末状香辛料組成物及びその製造方法を提供するものである。
〔１〕香辛料及び油脂を含む加熱処理物と、澱粉分解物とを含む、粉末状香辛料組成物であって、
前記香辛料の含有量が、前記組成物の全質量に対して３０質量％以上であり、
前記油脂の含有量が、前記組成物の全質量に対して２０質量％以上である、粉末状香辛料組成物。
〔２〕前記油脂の含有量が、前記組成物の全質量に対して５０質量％未満である、前記〔１〕に記載の粉末状香辛料組成物。
〔３〕前記澱粉分解物が、デキストリンを含む、前記〔１〕又は〔２〕に記載の粉末状香辛料組成物。
〔４〕前記澱粉分解物が、多孔性デキストリンを含む、前記〔１〕～〔３〕のいずれか一項に記載の粉末状香辛料組成物。
〔５〕前記香辛料が、カレーパウダーを含む、前記〔１〕～〔４〕のいずれか一項に記載の粉末状香辛料組成物。
〔６〕前記〔１〕～〔５〕のいずれか一項に記載の粉末状香辛料組成物を含む調味料。
〔７〕前記〔１〕～〔５〕のいずれか一項に記載の粉末状香辛料組成物を含む食品。
〔８〕香辛料と、油脂とを含む混合物を、品温１００℃以上で加熱して、加熱処理物を調製する工程と、
前記加熱処理物を冷却する工程と、
冷却した前記加熱処理物に澱粉分解物を添加する工程と、
を含む、粉末状香辛料組成物の製造方法であって、
前記香辛料の含有量が、前記組成物の全質量に対して３０質量％以上であり、
前記油脂の含有量が、前記組成物の全質量に対して２０質量％以上である、製造方法。
〔９〕前記油脂の含有量が、前記組成物の全質量に対して５０質量％未満である、前記〔８〕に記載の製造方法。
〔１０〕前記澱粉分解物が、デキストリンを含む、前記〔８〕又は〔９〕に記載の製造方法。
〔１１〕前記澱粉分解物が、多孔性デキストリンを含む、前記〔８〕～〔１０〕のいずれか一項に記載の製造方法。
〔１２〕前記香辛料が、カレーパウダーを含む、前記〔８〕～〔１１〕のいずれか一項に記載の製造方法。
As a result of intensive research aimed at solving the above problems, the present inventors have found that blending a starch hydrolysate with a heat-treated product containing spices and fats and oils makes it possible to suppress the oozing of fats and oils from the prepared spice composition, and have thus completed the present invention. That is, the present invention provides a powdered spice composition and a method for producing the same, as shown below.
[1] A powdered spice composition comprising a heat-treated product containing spices and fats and oils, and a starch hydrolysate,
The content of the spice is 30% by mass or more based on the total mass of the composition,
A powdered spice composition, wherein the content of the oil or fat is 20% by mass or more based on the total mass of the composition.
[2] The powdered spice composition according to [1], wherein the content of the oil or fat is less than 50% by mass relative to the total mass of the composition.
[3] The powdered spice composition according to [1] or [2], wherein the starch hydrolysate contains dextrin.
[4] The powdered spice composition according to any one of [1] to [3], wherein the starch hydrolysate contains porous dextrin.
[5] The powdered spice composition according to any one of [1] to [4], wherein the spice comprises curry powder.
[6] A seasoning comprising the powdered spice composition according to any one of [1] to [5] above.
[7] A food product comprising the powdered spice composition according to any one of [1] to [5] above.
[8] A step of heating a mixture containing spices and oils and fats at a product temperature of 100 ° C. or higher to prepare a heat-treated product;
Cooling the heat-treated product;
adding a starch hydrolyzate to the cooled heat-treated product;
A method for producing a powdered spice composition comprising:
The content of the spice is 30% by mass or more based on the total mass of the composition,
The production method, wherein the content of the oil or fat is 20 mass% or more relative to the total mass of the composition.
[9] The manufacturing method described in [8] above, wherein the content of the oil or fat is less than 50% by mass relative to the total mass of the composition.
[10] The method according to [8] or [9], wherein the starch hydrolysate contains dextrin.
[11] The method according to any one of [8] to [10] above, wherein the starch hydrolyzate contains porous dextrin.
[12] The method according to any one of [8] to [11], wherein the spice comprises curry powder.
本発明に従えば、香辛料及び油脂を含む加熱処理物に澱粉分解物を配合することにより、油脂のにじみ出しが抑制された粉末状香辛料組成物を調製することができる。したがって、操作性の良好な粉末状香辛料組成物を提供することが可能となる。 According to the present invention, by blending a starch hydrolysate with a heat-treated material containing spices and fats and oils, it is possible to prepare a powdered spice composition in which the oozing of fats and oils is suppressed. Therefore, it is possible to provide a powdered spice composition that is easy to handle.
以下、本発明をさらに詳細に説明する。
本発明の粉末状香辛料組成物は、香辛料及び油脂を含む加熱処理物と、澱粉分解物とを含んでいる。本明細書に記載の「加熱処理物」とは、前記香辛料及び前記油脂を混合して加熱処理することにより調製された組成物のことをいう。前記香辛料を前記油脂の中で加熱することで、各香辛料に特有の加熱香が発生し得る。前記香辛料としては、当技術分野で通常採用されるものを特に制限されることなく採用することができ、１種類の香辛料を単独で使用してもよく、複数種の香辛料を混合した混合香辛料を使用してもよい。前記香辛料としては、例えば、カレーパウダー、ガーリックパウダー、コリアンダー、クミン、キャラウェー、タイム、セージ、胡椒、唐辛子、マスタード、ターメリック、フェヌグリーク、クローブ、及びパプリカなどを使用してもよい。前記香辛料の含有量は、前記粉末状香辛料組成物の全質量に対して約３０質量％以上であり、好ましくは約５０質量％～約７０質量％である。
The present invention will now be described in further detail.
The powdered spice composition of the present invention contains a heat-treated product containing spices and fats and oils, and a starch hydrolysate. The "heat-treated product" described in this specification refers to a composition prepared by mixing the spices and the fats and oils and heat-treating them. By heating the spices in the fats and oils, a heat aroma specific to each spice can be generated. As the spices, those generally used in the art can be used without particular limitation, and one type of spice may be used alone, or a mixed spice in which multiple types of spices are mixed may be used. As the spices, for example, curry powder, garlic powder, coriander, cumin, caraway, thyme, sage, pepper, chili pepper, mustard, turmeric, fenugreek, cloves, paprika, etc. may be used. The content of the spices is about 30% by mass or more, preferably about 50% by mass to about 70% by mass, based on the total mass of the powdered spice composition.
本明細書に記載の「油脂」とは、食用に供される天然油脂又は加工油脂などのことをいう。前記油脂としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、前記油脂は、バター、牛脂、及び豚脂などの動物油脂、マーガリン、パーム油、綿実油、及びコーン油などの植物油脂、これらの硬化油脂、並びにこれらの混合油脂などからなる群から選択される少なくとも１種であってもよい。前記油脂の含有量は、前記粉末状香辛料組成物の全質量に対して約２０質量％以上であり、好ましくは約３０質量％以上である。前記油脂をこのような量で配合することで、香辛料を効率よく加熱することが可能となり、加熱香を向上させることができる。また、ある態様では、前記油脂の含有量は、約５０質量％未満であってもよい。前記油脂をこのような量で配合することで、前記油脂のにじみ出しがより少ない粉末状香辛料組成物を調製することができる。 The term "oil and fat" as used herein refers to natural or processed oil and fat for edible purposes. As the oil and fat, any oil or fat commonly used in the art can be used without any particular limitation. For example, the oil and fat may be at least one selected from the group consisting of animal oils and fats such as butter, beef tallow, and lard, vegetable oils and fats such as margarine, palm oil, cottonseed oil, and corn oil, hardened oils and fats thereof, and mixed oils and fats thereof. The content of the oil and fat is about 20% by mass or more, preferably about 30% by mass or more, based on the total mass of the powdered spice composition. By blending the oil and fat in such an amount, it becomes possible to efficiently heat the spices, and the cooking aroma can be improved. In one embodiment, the content of the oil and fat may be less than about 50% by mass. By blending the oil and fat in such an amount, a powdered spice composition in which the oil and fat bleeds less can be prepared.
本明細書に記載の「澱粉分解物」とは、生澱粉を化学的又は酵素的な処理によって低分子化することによって得られる食品原料のことをいう。前記澱粉分解物としては、当技術分野で通常使用されているものを特に制限されることなく採用することができる。例えば、前記澱粉分解物は、デキストリン、マルトデキストリン、シクロデキストリン、多孔性デキストリン、還元デキストリン、及び還元マルトデキストリンなどであってもよい。前記澱粉分解物の含有量は、特に制限されないが、例えば、前記粉末状香辛料組成物の全質量に対して約５質量％～約２５質量％であってもよく、好ましくは約１０質量％～約２０質量％である。前記澱粉分解物をこのような量で配合することで、前記油脂のにじみ出しをより効果的に抑制する一方、前記香辛料の風味への影響がより少ないバランスの優れた粉末状香辛料組成物を調製することができる。特定の理論に拘束されるものではないが、前記澱粉分解物は、その立体構造中に前記油脂を抱き込むことができるため、前記粉末状香辛料組成物の粉末表面に前記油脂がにじみ出すことを抑えることができると考えられる。さらに、前記澱粉分解物が前記油脂を抱き込むことにより、前記粉末状香辛料組成物の水分散性が向上する。なお、前記澱粉分解物のデキストロース当量（ＤＥ）は、特に制限されない。 The term "starch hydrolysate" as used herein refers to a food ingredient obtained by depolymerizing raw starch by chemical or enzymatic treatment. As the starch hydrolysate, any starch hydrolysate commonly used in the art can be used without any particular limitation. For example, the starch hydrolysate may be dextrin, maltodextrin, cyclodextrin, porous dextrin, reduced dextrin, reduced maltodextrin, etc. The content of the starch hydrolysate is not particularly limited, but may be, for example, about 5% to about 25% by mass, preferably about 10% to about 20% by mass, based on the total mass of the powdered spice composition. By blending the starch hydrolysate in such an amount, a powdered spice composition with a good balance can be prepared in which the oozing of the oil and fat is more effectively suppressed while the flavor of the spices is less affected. Without being bound by any particular theory, it is believed that the starch hydrolysate can incorporate the oil into its three-dimensional structure, thereby preventing the oil from seeping out onto the powder surface of the powdered spice composition. Furthermore, the starch hydrolysate incorporates the oil, improving the water dispersibility of the powdered spice composition. The dextrose equivalent (DE) of the starch hydrolysate is not particularly limited.
本発明の粉末状香辛料組成物は、各種原料を適宜配合して、当技術分野で通常使用される任意の方法により調製することができる。前記粉末状香辛料組成物の粒径は、特に制限されないが、例えば、前記粉末状香辛料組成物は、目開きが４．０ｍｍの篩を通過する大きさになるように、粉砕機などによって粉砕されていてもよい。また、前記粉末状香辛料組成物は、本発明の目的を損なわない限り、当技術分野で通常使用される任意の調味料、食品原料、及び／又は添加剤をさらに含有してもよい。そして、前記粉末状香辛料組成物においては、前記油脂のにじみ出しが抑制され、粉末粒子同士の接着が抑制されており、取り扱い性が向上しているため、前記粉末状香辛料組成物は、調味料や食品の原料、例えば、カレーやシチュー、ハヤシ、チャウダー、スープ、及び鍋などを調理するためのルウ（固形ルウ、フレークルウ、粉末ルウ、及びペースト状ルウなど）、また、ラーメンやうどん、そば、パスタ、及び鍋などの粉末スープ、さらに、スナック菓子やシーズニングなどの製造に使用される原料として好適に利用できる。そのため、ある態様では、本発明は、前記粉末状香辛料組成物を含む調味料又は食品にも関している。 The powdered spice composition of the present invention can be prepared by any method commonly used in the art by appropriately mixing various raw materials. The particle size of the powdered spice composition is not particularly limited, but for example, the powdered spice composition may be pulverized by a pulverizer or the like to a size that passes through a sieve with a mesh size of 4.0 mm. The powdered spice composition may further contain any seasoning, food ingredient, and/or additive commonly used in the art, so long as it does not impair the object of the present invention. In the powdered spice composition, the oozing of the oils and fats is suppressed, and the adhesion between powder particles is suppressed, improving the ease of handling. Therefore, the powdered spice composition can be suitably used as an ingredient for seasonings and foods, for example, roux (solid roux, flake roux, powdered roux, paste-like roux, etc.) for cooking curry, stew, hayashi, chowder, soup, hot pot, etc., and powdered soup for ramen, udon, soba, pasta, hot pot, etc., as well as an ingredient for the manufacture of snacks, seasonings, etc. Therefore, in one aspect, the present invention also relates to a seasoning or food containing the powdered spice composition.
また別の態様では、本発明は、粉末状香辛料組成物の製造方法にも関しており、当該製造方法は、香辛料と、油脂とを含む混合物を、品温１００℃以上で加熱して、加熱処理物を調製する工程と、
前記加熱処理物を冷却する工程と、
冷却した前記加熱処理物に澱粉分解物を添加する工程と、
を含んでおり、前記香辛料の含有量が、前記組成物の全質量に対して３０質量％以上であり、前記油脂の含有量が、前記組成物の全質量に対して２０質量％以上である。前記澱粉分解物を添加する際の品温は、当該澱粉分解物の立体構造が損なわれない限り特に制限されないが、例えば、添加時の品温は、約９５℃以下であってもよく、好ましくは約８５℃以下である。
In another aspect, the present invention also relates to a method for producing a powdered spice composition, the method comprising the steps of: heating a mixture containing spices and oils and fats at a product temperature of 100° C. or higher to prepare a heat-treated product;
Cooling the heat-treated product;
adding a starch hydrolyzate to the cooled heat-treated product;
The composition contains the spice in an amount of 30% by mass or more based on the total mass of the composition, and the oil and fat in an amount of 20% by mass or more based on the total mass of the composition. The product temperature when the starch hydrolysate is added is not particularly limited as long as the three-dimensional structure of the starch hydrolysate is not damaged, and for example, the product temperature when the starch hydrolysate is added may be about 95° C. or less, and preferably about 85° C. or less.
ある態様では、本発明の製造方法は、前記加熱処理物及び前記澱粉分解物の混合物を粉砕する工程をさらに含んでもよい。前記粉砕工程における粉砕の程度は、特に制限されないが、例えば、前記粉末状香辛料組成物が、目開きが４．０ｍｍの篩を通過する大きさになるように、粉砕機などによって粉砕してもよい。また、本発明の製造方法は、本発明の目的を損なわない限り、当技術分野で通常使用される任意の調味料、食品原料、及び／又は添加剤を添加する工程をさらに含んでもよい。 In one embodiment, the manufacturing method of the present invention may further include a step of grinding the mixture of the heat-treated product and the starch hydrolyzate. The degree of grinding in the grinding step is not particularly limited, but for example, the powdered spice composition may be ground by a grinder or the like to a size that allows it to pass through a sieve with a mesh size of 4.0 mm. In addition, the manufacturing method of the present invention may further include a step of adding any seasoning, food ingredient, and/or additive that is commonly used in the art, as long as it does not impair the object of the present invention.
以下、実施例により本発明を具体的に説明するが、本発明の範囲はこれら実施例に限定されるものではない。 The present invention will be described in detail below with reference to examples, but the scope of the present invention is not limited to these examples.
〔製造例１〕
カレーパウダー及び油脂を、後掲の表１に記載の量で混合して品温１２５℃になるまで加熱（約６０分）し、加熱処理物を調製した。当該加熱処理物を冷却し、品温が８０℃になったときに、実施例についてはデキストリン又は多孔性デキストリンを添加し、比較例については何も添加しないか小麦粉を添加した後、品温１０℃まで冷却してフレーク状の香辛料組成物を調製した。そして、このフレーク状の香辛料組成物を、目開きが４．０ｍｍの篩を通過する大きさになるように粉砕機で粉砕して、実施例１及び２並びに比較例１～３の粉末状香辛料組成物を調製した。
[Production Example 1]
Curry powder and oils and fats were mixed in the amounts shown in Table 1 below and heated (for about 60 minutes) until the product temperature reached 125° C. to prepare a heat-treated product. The heat-treated product was cooled, and when the product temperature reached 80° C., dextrin or porous dextrin was added in the examples, and nothing was added or wheat flour was added in the comparative examples, and then the product was cooled to a product temperature of 10° C. to prepare a flake-shaped spice composition. The flake-shaped spice composition was then pulverized in a pulverizer to a size that could pass through a sieve with an opening of 4.0 mm, to prepare the powdered spice compositions of Examples 1 and 2 and Comparative Examples 1 to 3.
〔試験例１〕
実施例１及び２並びに比較例１～３の粉末状香辛料組成物を室温で３０分間放置し、油のにじみ出しの有無を目視によって観察した。また、そのときの各粉末状香辛料組成物の加熱香の有無を４名のパネラーにより評価した。結果を表１に示す。
[Test Example 1]
The powdered spice compositions of Examples 1 and 2 and Comparative Examples 1 to 3 were left to stand at room temperature for 30 minutes, and the presence or absence of oily oozing was visually observed. In addition, the presence or absence of cooked aroma of each powdered spice composition at that time was evaluated by four panelists. The results are shown in Table 1.
デキストリン又は多孔性デキストリンを含む実施例１及び２の粉末状香辛料組成物においては、製造後３０分経っても油脂のにじみ出しが観察されず、特に多孔性デキストリンを含む実施例２の粉末状香辛料組成物ではサラサラの粉末形状が極めて良好に維持されていた。一方、デキストリン類を含まない比較例１～３の香辛料組成物においては、油脂のにじみ出しが観察され、粉末粒子同士が付着していた。小麦粉ではデキストリン類の代わりにはならなかった。また、実施例１及び２並びに比較例１及び２の粉末状香辛料組成物においては、香ばしい加熱香が感じられたが、油脂の配合量が少なすぎる比較例３の香辛料組成物では、加熱が十分に行えず加熱香が弱かった。 In the powdered spice compositions of Examples 1 and 2, which contain dextrin or porous dextrin, no oozing of fats or oils was observed even 30 minutes after production, and in particular, the powdered spice composition of Example 2, which contains porous dextrin, maintained its smooth powder shape extremely well. On the other hand, in the spice compositions of Comparative Examples 1 to 3, which do not contain dextrins, oozing of fats and oils was observed, and the powder particles adhered to each other. Wheat flour was not a substitute for dextrins. In addition, the powdered spice compositions of Examples 1 and 2 and Comparative Examples 1 and 2 gave off a fragrant cooked aroma, but the spice composition of Comparative Example 3, which contained too little fat or oil, was not heated sufficiently and had a weak cooked aroma.
〔製造例２〕
実施例１の粉末状香辛料組成物を使用し、以下のとおりフレーク状のカレールウを製造した。
牛脂３０質量部、及び小麦粉２５質量部を加熱釜に投入して加熱撹拌し、加熱釜内の原料の品温を５０分かけて１２０℃まで昇温して、小麦粉ルウを製造した。この小麦粉ルウに、風味原料１７質量部、砂糖１０質量部、食塩１０質量部、実施例１の粉末状香辛料組成物８質量部を添加して加熱撹拌した。各種原料を添加した後の品温は８０℃だった。加熱釜内の原料の品温を２０分かけて１００℃まで上昇させた後、６５℃以下まで冷却し、フレーク製造装置（特許第３９６２２６２号を参照）を使用して、実施例３のフレーク状のカレールウを製造した。
[Production Example 2]
Using the powdered spice composition of Example 1, a flaky curry roux was produced as follows.
30 parts by mass of beef tallow and 25 parts by mass of wheat flour were put into a heating kettle and heated and stirred, and the temperature of the raw materials in the heating kettle was raised to 120°C over 50 minutes to produce a wheat flour roux. 17 parts by mass of flavor raw materials, 10 parts by mass of sugar, 10 parts by mass of salt, and 8 parts by mass of the powdered spice composition of Example 1 were added to this wheat flour roux and heated and stirred. The product temperature after the addition of various raw materials was 80°C. The product temperature of the raw materials in the heating kettle was raised to 100°C over 20 minutes, and then cooled to 65°C or less, and a flake-shaped curry roux of Example 3 was produced using a flake production device (see Patent No. 3962262).
〔試験例２〕
実施例３のカレールウを使用してカレーを調理し、加熱香の様子を４名のパネラーにより評価した。このカレーにおいては、カレーパウダーの加熱香が良好に感じられた。
[Test Example 2]
A curry was prepared using the curry roux of Example 3, and the cooked aroma was evaluated by four panelists. In this curry, the cooked aroma of the curry powder was felt well.
以上より、香辛料及び油脂を含む加熱処理物に澱粉分解物を配合することにより、調製された香辛料組成物において油脂のにじみ出しを抑制できることが分かった。したがって、操作性の良好な粉末状香辛料組成物を提供することが可能となる。 From the above, it was found that by blending starch hydrolysates with heat-treated products containing spices and fats and oils, it is possible to suppress the bleeding of fats and oils in the prepared spice composition. Therefore, it is possible to provide a powdered spice composition that is easy to handle.
Claims (10)
前記香辛料の含有量が、前記組成物の全質量に対して３０質量％以上であり、
前記油脂の含有量が、前記組成物の全質量に対して２０質量％以上５０質量％未満である、粉末状香辛料組成物（ただし、ポリオールを含むものを除く）。 A powdered spice composition comprising a heat-treated mixture of spices and fats and oils to which no water has been added , and a starch hydrolysate,
The content of the spice is 30% by mass or more based on the total mass of the composition,
A powdered spice composition (excluding those containing polyols) having a content of the oil or fat of 20% by mass or more and less than 50% by mass relative to the total mass of the composition.
前記加熱処理物を冷却する工程と、
冷却した前記加熱処理物に澱粉分解物を添加する工程と、
を含む、粉末状香辛料組成物の製造方法であって、
前記香辛料の含有量が、前記組成物の全質量に対して３０質量％以上であり、
前記油脂の含有量が、前記組成物の全質量に対して２０質量％以上５０質量％未満である、製造方法（ただし、前記粉末状香辛料組成物がポリオールを含む場合を除く）。 A step of heating a mixture containing spices and oils and fats at a product temperature of 100 ° C. or higher to prepare a heat-treated product;
Cooling the heat-treated product;
adding a starch hydrolyzate to the cooled heat-treated product;
A method for producing a powdered spice composition comprising:
The content of the spice is 30% by mass or more based on the total mass of the composition,
A production method in which the content of the oil or fat is 20% by mass or more and less than 50% by mass relative to the total mass of the composition (excluding the case where the powdered spice composition contains a polyol).
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