JPH01231864A - Production of germ-free flavorous seasoning - Google Patents
Production of germ-free flavorous seasoningInfo
- Publication number
- JPH01231864A JPH01231864A JP1003476A JP347689A JPH01231864A JP H01231864 A JPH01231864 A JP H01231864A JP 1003476 A JP1003476 A JP 1003476A JP 347689 A JP347689 A JP 347689A JP H01231864 A JPH01231864 A JP H01231864A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- vacuum dryer
- flavor
- raw material
- sterilizer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000007787 solid Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims description 6
- 150000008163 sugars Chemical class 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000013614 black pepper Nutrition 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 14
- 238000004659 sterilization and disinfection Methods 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 7
- 238000001291 vacuum drying Methods 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000008601 oleoresin Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- H—ELECTRICITY
- H01—ELECTRIC ELEMENTS
- H01L—SEMICONDUCTOR DEVICES NOT COVERED BY CLASS H10
- H01L2924/00—Indexing scheme for arrangements or methods for connecting or disconnecting semiconductor or solid-state bodies as covered by H01L24/00
- H01L2924/01—Chemical elements
- H01L2924/01078—Platinum [Pt]
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は天然原料中に含まれている有効成分を破壊す
ることなく、風味良好で細菌数のきわめて少ない風味調
味料を安価、衛生的かつ連続的に多量生産することを目
的とした無菌性風味調味料の製造法に関するものである
。Detailed Description of the Invention (Field of Industrial Application) This invention provides flavor seasonings with good flavor and an extremely low number of bacteria at low cost, hygienic and without destroying the active ingredients contained in natural raw materials. This invention relates to a method for producing a sterile flavor seasoning that is intended for continuous mass production.
（従来の技術及びその問題点）
従来野菜類、特に香辛料の製造においては、整形、整粒
、製粉した粉末香辛料と、天然香料を原料としてＩＢさ
れたオレオレジン、スパイスオイルを乳化して粉末化し
た加工香辛料が製造されているが、前記粉末香辛料は産
地、生育環境などの関係から細菌数が非常に多い原料を
用いることになり、かつ風味を保有させる為には右効な
殺菌もできないので、製品中の細菌数がぎわめて多いと
いう問題点があった。即ち香辛料の主成分は揮発性のム
のが多いので、右効な程度に高温の加熱殺菌は避けなけ
ればならず、紫外線殺菌は主成分の変質を来すＪ３それ
があって適当ではない。一方加工香辛料は細菌数の少な
いものが得られるが、高価になる問題点があった。また
従来畜肉魚介類の抽出物の乾燥粉末を得るには、通常の
要領によって抽出液を得た後、真空乾燥又は常圧濃縮で
固形分５０％程度まで濃縮し、これに賦形剤を約２０％
〜３０％添加し、噴霧乾燥を行い粉末１１品を１９でい
るが、前記噴霧乾燥の際に１６０℃以上の温度がかかり
、著しく風味を劣化させる問題点があつ Ｉこ。(Conventional technology and its problems) Conventionally, in the production of vegetables, especially spices, powdered spices that have been shaped, sized, and milled, and oleoresin and spice oil that are IB-processed using natural flavorings as raw materials are emulsified and powdered. However, these powdered spices require raw materials with a very large number of bacteria due to factors such as the place of production and the growing environment, and it is not possible to sterilize them effectively in order to retain the flavor. However, the problem was that the number of bacteria in the product was extremely high. That is, since the main components of spices are mostly volatile, heat sterilization at extremely high temperatures must be avoided, and ultraviolet sterilization is not appropriate as it may cause deterioration of the main components. On the other hand, processed spices can be obtained with fewer bacteria, but they have the problem of being expensive. Conventionally, in order to obtain a dry powder of extracts from livestock, meat, and seafood, the extract is obtained in the usual manner, and then concentrated to a solid content of about 50% by vacuum drying or normal pressure concentration, and excipients are added to this. 20%
~30% was added and spray-dried to make 11 powders (No. 19), but there was a problem that temperatures of 160°C or more were applied during the spray-drying, which significantly deteriorated the flavor.
（問題点を解決する為の手段）
然るにこの発明は比較的？：′Ｓ温による真空濃縮工程
を経た後、糖類を添加し比較的低温による真空濃縮工程
と、高温短時間殺菌工程と、真空乾燥工程又は凍結真空
乾燥工程とを結合することによって、天然の風味を１分
保有し、残留細菌数が少なく、かつ低回に多量生産に適
する風味調味料の製造法を得たのである。(Means for solving the problem) However, is this invention comparative? : After going through a vacuum concentration process at S temperature, sugar is added and a vacuum concentration process at a relatively low temperature is combined, a high temperature short-time sterilization process, and a vacuum drying process or a freeze-vacuum drying process to create a natural flavor. We have developed a method for producing a flavor seasoning that retains the flavor for 1 minute, has a small number of residual bacteria, and is suitable for mass production at low production times.
即ちこの発明は、生原料をすりつぶし、これに水と糖類
を加えて固形分５０％以上とした被処理物を密閉熱交換
殺菌様により１２０℃〜１５０℃の湿度で５秒〜５分間
殺菌し、然る後、真空乾燥機又は凍結真空乾燥機で水分
５％以下に乾燥することを特徴とした無菌性風味調味料
の製造法である。前記生原料としては、黒コシヨウの実
のように比較的水分の少ないものをいう。That is, in this invention, raw materials are ground and water and sugars are added to the processed material to obtain a solid content of 50% or more, which is then sterilized by sealed heat exchange sterilization at a humidity of 120°C to 150°C for 5 seconds to 5 minutes. This is a method for producing a sterile flavor seasoning, which is then dried to a moisture content of 5% or less using a vacuum dryer or a freeze-vacuum dryer. The raw material mentioned above refers to a material with relatively low moisture content, such as black koshiyo fruit.
この発明を工業的、かつ連続的に実施するには固形分５
０％以上、品温を１２０℃〜１５０℃とすることが好ま
しい【′Ｊれども、固形分が多過ぎると、［２の取扱い
に支障を来すおそれがあるので、通常水分が５０％〜８
０％程度になるように水を加え、均一に撹拌して次工程
（殺菌工程）に移行させる。In order to carry out this invention industrially and continuously, the solid content is 5.
0% or more, and the product temperature is preferably 120℃ to 150℃. 8
Add water so that the concentration is about 0%, stir evenly, and move on to the next step (sterilization step).
この発明は、高温短時間殺菌を可能ならしめる密閉式長
管殺菌機を使用して品質の劣化を生じないで所定の殺菌
を行ない良好な結果を得ている。This invention uses a closed-type long-tube sterilizer that enables high-temperature, short-time sterilization to carry out prescribed sterilization without deteriorating quality, and has obtained good results.
従って、殺菌前の原料の状態で５００Ｘ１０ケ／Ｕの一
般細菌数であったものが、この発明による製造後の黒コ
シヨウパウダーには１２０ケ／Ｖのものが１：ノられ、
非常に良好な殺菌効果が認められｊこ。Therefore, while the raw material before sterilization had a general bacterial count of 500 x 10 cells/U, the black koshiyo powder produced according to the present invention had a bacterial count of 120 cells/V.
A very good bactericidal effect has been observed.
この発明では、密閉式長管殺菌機を使用することによっ
て短い時間に１２０°Ｃ〜１５０°Ｃの品温で殺菌を行
なうが、１２０℃以下では好ましい殺菌効果が認められ
ず、時間も５秒〜５分間が適当である。処理時間は原料
の汚染具合により調節する。殺菌効果と併行して従来は
風味劣化と殺菌効果と比例するものであったが、この発
明は品質の劣化を防止するために真空濃縮により品温を
上げることなく、又濃縮工程において糖類を添加して風
味成分を消失することのないように工夫しである。また
添加量はデキストリン、マルトース又はシュークローズ
のいずれでも良好な結果が得られており、添加量は１０
％〜５０％が適当である。In this invention, sterilization is carried out at a temperature of 120°C to 150°C in a short time by using a closed-type long tube sterilizer, but the desired sterilizing effect is not observed below 120°C, and the time is 5 seconds. ~5 minutes is appropriate. The processing time is adjusted depending on the degree of contamination of the raw material. In the past, flavor deterioration and sterilization effect were proportional to the sterilization effect, but in order to prevent quality deterioration, this invention uses vacuum concentration without raising the product temperature, and also adds sugars during the concentration process. This method is designed to prevent the flavor components from disappearing. In addition, good results have been obtained regardless of the amount of dextrin, maltose, or sucrose, and the amount of addition is 10
% to 50% is appropriate.
このように糖類を均一混合させたものは温度に対して風
味成分の消失の抵抗力があり、ざらに最後の仕上げとし
て乾燥工程において真空乾燥、又は凍結真空乾燥であり
、低温下における乾燥品質向上のり囚となっているもの
と認められた。また製品は細菌数少なく、フレーバーが
消失することなく残存するために、良好な風味が残って
いることは、商品の品質を向上させ使用音の要求を満足
させるものである。またこの発明は、衛生的工程、天吊
生産可能な方法であり、経溜的効果大で産業上きわめて
有益である。This homogeneous mixture of sugars is resistant to loss of flavor components due to temperature, and as a finishing touch, vacuum drying or freeze-vacuum drying is used in the drying process to improve drying quality at low temperatures. It was confirmed that he had become a prisoner. In addition, since the product has a small number of bacteria and the flavor remains without disappearing, the fact that the good flavor remains improves the quality of the product and satisfies the requirements for usage noise. In addition, the present invention is a sanitary process and a method that allows ceiling hanging production, has great economical effects, and is extremely useful industrially.
（作 用）
この発明によれば、生原料のすりつぶし物に糖類を添加
するので、風味成分の消失がなく、良品の風味調味料が
得られる。また、密封熱交換殺菌機を用いるので、生原
料中に含まれた菌類数を急速に激減させることができる
。(Function) According to the present invention, since saccharides are added to the ground raw material, flavor components do not disappear and a flavor seasoning of good quality can be obtained. Furthermore, since a sealed heat exchange sterilizer is used, the number of fungi contained in the raw materials can be rapidly and drastically reduced.
（実施例）
黒コシヨウの実１００Ｋｇを磨砕機にてすりつぶし、デ
キストリン２０Ｋｙを加え、水１０Ｋｆｆを加えホ七ゲ
ナイ普アーで均一混合して固形分７７％の混合物を得、
これを密閉式長管殺菌機で１４３℃、２分間通して殺菌
後真空乾燥して水分１．９％の製品約９０？（ｇが得ら
れた。次のような比較かられかるように良好な黒コシヨ
ウパウダーであった。(Example) Grind 100Kg of black koshiyo berries using a grinder, add 20Ky of dextrin, add 10Kff of water, and mix uniformly with a hoshigenai blower to obtain a mixture with a solid content of 77%.
This is sterilized by passing it through a closed long tube sterilizer at 143℃ for 2 minutes, and then vacuum dried to produce a product with a moisture content of 1.9%. (g) was obtained. As can be seen from the following comparison, it was a good black koshiyo powder.
尚、すりつぶし物に水を加え、固形分３０％の液とした
後、品温４０’Ｃｌ２Ｏトールの条件でＭ！続濃縮し、
固形分７７％の混合物を得て以下前記の処理を行うこと
もできる。In addition, after adding water to the ground material to make a liquid with a solid content of 30%, M! Continue to concentrate,
It is also possible to obtain a mixture with a solids content of 77% and carry out the following treatment.
（発明の効果）
この発明は、比較的高温による真空ｉ１！縮工程を経た
後、糖類を添加し、比較的低温による真空濃縮工程と、
高温短時間殺菌工程と、真空乾燥工程又は凍結真空乾燥
工程とを結合したので、天然の風味を損うことなく細菌
数の少ない風味調味料を１７る効果がある。(Effect of the invention) This invention provides a vacuum i1! After the condensation process, sugars are added and a vacuum concentration process is performed at a relatively low temperature.
Since the high-temperature short-time sterilization process and the vacuum drying process or the freeze-vacuum drying process are combined, it is effective to produce flavor seasonings with a small number of bacteria without impairing the natural flavor.
Claims (1)
分５０％以上とした被処理物を密閉熱交換殺菌機により
１２０℃〜１５０℃の温度で５秒〜５分間殺菌し、然る
後、真空乾燥機又は凍結真空乾燥機で水分５％以下に乾
燥することを特徴とした無菌性風味調味料の製造法 ２ 生原料を黒コショウの実とした特許請求の範囲第１
項記載の無菌性風味調味料の製造法[Claims] 1 Raw raw materials are ground and water and sugars are added to the processed material to obtain a solid content of 50% or more, which is then processed using a closed heat exchange sterilizer at a temperature of 120°C to 150°C for 5 seconds to 5 minutes. Method for producing a sterile flavor seasoning characterized by sterilizing it and then drying it to a moisture content of 5% or less in a vacuum dryer or freeze-vacuum dryer 2 Claims in which the raw material is black peppercorns 1st
Method for producing sterile flavor seasonings described in Section 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1003476A JPH01231864A (en) | 1989-01-10 | 1989-01-10 | Production of germ-free flavorous seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1003476A JPH01231864A (en) | 1989-01-10 | 1989-01-10 | Production of germ-free flavorous seasoning |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8971679A Division JPS5615668A (en) | 1979-07-13 | 1979-07-13 | Preparation of sterilized seasoning with flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01231864A true JPH01231864A (en) | 1989-09-18 |
| JPH0336498B2 JPH0336498B2 (en) | 1991-05-31 |
Family
ID=11558388
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1003476A Granted JPH01231864A (en) | 1989-01-10 | 1989-01-10 | Production of germ-free flavorous seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01231864A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019039470A1 (en) * | 2017-08-23 | 2019-02-28 | 興人ライフサイエンス株式会社 | Method for manufacturing seasoning |
-
1989
- 1989-01-10 JP JP1003476A patent/JPH01231864A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019039470A1 (en) * | 2017-08-23 | 2019-02-28 | 興人ライフサイエンス株式会社 | Method for manufacturing seasoning |
| JPWO2019039470A1 (en) * | 2017-08-23 | 2020-09-17 | 三菱商事ライフサイエンス株式会社 | How to make seasonings |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0336498B2 (en) | 1991-05-31 |
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