JPH04117261A - Peel of citrus fruit for crushing and crushing spice containing the same - Google Patents

Abstract

PURPOSE:To provide the subject spice emitting rich fragrance always in use even after the preservation over a long period and composed of dried peel of citrus fruit containing a specific amount of particles having a specific size and holding pericarp oil glands. CONSTITUTION:Peel of a citrus fruit such as Japanese pepper is dried to a water-content of 5-20wt.% after removing its inner skin to obtain the objective citrus peel for crushing containing pericarp oil glands. The peel is roughly crushed with a cutter mill, etc., to a particle size of >=350mum (preferably >=l,000mum) to obtain a spice containing the above coarse particles at a ratio of >=90%. The spice may be compounded with other spices (e.g. sesame and Guinea pepper) having comparable particle size at a ratio of 3:97 to 45:55.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention provides citrus peels and citrus peels that are placed in a household pulverizer or a container equipped with a similar pulverizer and are pulverized each time they are used. Concerning mixed spices containing this.

(Prior Art) Japanese pepper fruit has a unique pungent taste and aroma, and is used for various purposes as a spice and flavoring agent. For example, powdered sansho pepper used in grilled eel and the like is produced by finely pulverizing dried sansho pericarp using a stamp pulverizer or the like, and the pulverized sansho powder has a rich aroma. However, with the sansho powder obtained by the conventional method described above, the aroma of sansho easily evaporates,
The fragrance may disappear while filling the container after crushing, or even if the fragrance can be retained by keeping the container sealed during storage, the fragrance will gradually disappear after the container is opened.

(Problems to be Solved by the Invention) In view of the above-mentioned problems of the prior art, the present invention has the following problems:
To provide a citrus peel for crushing which allows the rich aroma of citrus peel such as Japanese pepper to be obtained at any time, and a spice for crushing containing the same.

(Means for Solving the Problems) As a result of research, the present inventors found that once a fruit exceeds a certain size, it is sufficiently dried and contains aromatic components.
According to the fruit peel, which retains its fats and oils without destroying it, when it is crushed with a household spice grinder, it is crushed to a particle size suitable for eating and has a very rich aroma. We obtained the following knowledge. We have also found that this can be achieved when the above-mentioned Japanese pepper peel is crushed after long-term storage, and can be similarly achieved with other citrus peels such as chinpi, yuzu, kabosu, and sudachi. .

The present invention was made based on the above findings, and has a particle size of 3
Dried, containing 90% by weight or more of particles with a diameter of 50 μm or more,
The gist of the invention is a citrus peel for crushing, which is made of a citrus peel that retains the oil and fat of the peel as much as possible.

Hereinafter, the present invention will be explained in detail.

The citrus peel for grinding of the present invention is a household spice grinder (
The lid is equipped with a crushing device of the same type as the crusher (such as those used in hushu, etc.), and the contents are placed in a container that is crushed by this crushing device. Refers to what is offered.

Any type of citrus fruit can be used as the citrus fruit peel as a raw material, and examples thereof include sansho pepper, citrus peel, yuzu, kabosu, and sudachi. It is particularly preferable to use Japanese pepper, and in this case, it is desirable to use Inugun Sansho, which has a good aroma and is of excellent quality, and also has excellent processing suitability in that it can be split when dried and the fruit and inner skin can be easily removed.

The above-mentioned citrus peel is dried by a conventional method, and preferably has a moisture content of 5 to 20% by weight (hereinafter simply referred to as %), preferably 6.5 to 10%. If the moisture content exceeds 20%, it will be difficult to pass through the pulverizer (there is a tendency for aroma generation to be poor).On the other hand, if the moisture content is less than 5%, the degree of drying will be too strong and the aromatic components will easily volatilize. With the water content in the above range, it is possible to obtain a citrus peel that is easily crushed and exhibits a rich aroma upon crushing.

Furthermore, 90% of citrus peels have a particle size of 350 μm or more.
The oils and fats contained above are retained as much as possible without being destroyed. In other words, if the peel has the above-mentioned particle size of a certain size and retains oil and fat, the aromatic components of the citrus fruit will be sufficiently retained, and the citrus peel will have good pulverization properties, so the citrus peel after crushing will be extremely rich. You can get a nice aroma. If the particle size of the pericarp falls within a range smaller than the above range, the suitability for grinding will be poor and it will be difficult to sufficiently obtain a desirable aroma in the pericarp after being crushed. Incidentally, whole fruit skin may be used.

90% of the citrus peels have a particle size of 350 μm or more.
When preparing a state containing the above (hereinafter, the same preparation is referred to as coarse grinding), it is necessary to do so in a manner that does not destroy the fats and oils as much as possible. For this purpose, it is preferable to use a pulverizing device such as a cutter mill (feather mill), power mill, or roll mill, and use of a cutter mill or power mill is particularly preferred. When using a roll machine, two opposing rollers, each with serrated teeth on their surfaces, are used in a DAD (Dull to Du l
It is sufficient to perform coarse crushing by driving with the meshing method of l).

When adjusting the coarsely crushed citrus peel to the desired particle size of the present invention, a shifter with an appropriate opening may be used.

The citrus peel has a particle size of 1000 μm or more, preferably 2 μm or more.
It is desirable that it contains 9096 or more particles with a diameter of 000 μm or more. In other words, when the particle size of the pericarp is increased to the above range, it is possible to retain more aroma components and improve the suitability for crushing, making it possible to achieve a richer aroma with the crushed pericarp. When using the peel of Japanese pepper, it is preferable to use one within the above-mentioned range and up to a size where the peel is torn into two.

This is because by using a smaller piece that has been torn into two pieces rather than a whole piece, the suitability for crushing is improved compared to the whole peel.

From the viewpoint of appearance, it is desirable that the inner skin of Japanese pepper be removed.

The above-mentioned citrus peels may be used alone for pulverization, or may be mixed with other spices and used as a pulverized spice.

According to the citrus peel of the present invention, a rich aroma can be achieved when crushed with a crusher, so it can be mixed with other spices to prepare a crushed spice that exhibits a good aroma when crushed.

In the above case, it is preferable to prepare the mixture 1- with another spice having a particle size approximately equal to that of the citrus peel. Thereby, when the mixed spice is stored in a container or the like, specific gravity separation between the raw materials can be prevented, and a homogeneous mixed state can be maintained. Therefore, by grinding it, it is possible to obtain a ground spice with a constant aroma and flavor.

For example, when preparing a spice commonly called shichimi using the peel of Japanese pepper, other spices such as chili pepper, green powder, sesame, chili pepper, poppy seeds, hemp seeds, etc. may be used alone or in any combination. Bye.

In the above case, as the peel of Japanese pepper, the particle size is 350 to 400.
0 μm1 preferably 500-1680 μm 90
% or more may be used. In other words, the larger the particle size of Japanese pepper peel, the stronger the aroma after crushing, but some of the spices used as raw materials for shichimi have relatively small particle sizes. Therefore, by setting the particle size of Japanese pepper to the above value in consideration of small-sized spices, it is possible to improve the aroma of crushed Japanese pepper, and to obtain a mixed spice that is homogeneously crushed by preventing specific gravity separation. .

The blending ratio of Japanese pepper peel and the above spices is 3°97-45.
:55 (weight ratio), resulting in a mixed spice with excellent aroma as Shichimi.

Next, an embodiment in which the above-described citrus peel for crushing and the mixed spice for crushing are placed in a container equipped with a crushing device will be described with reference to the drawings.

FIG. 1 is a longitudinal cross-sectional view showing an embodiment of a container used in the present invention, in which the container 1 includes a bottomed cylinder 3 having a fitting opening 2, a crushing device 7 consisting of an annular body 5 and a housing 6. , and a lid body 4.

The annular body 5 has an annular grip 8 and includes an earthen wall 10 having a hole 9 for taking out the contents 20, and a crushing rotor 11 having spiral teeth on the outer peripheral surface at the center inside the earthen wall 10. Equipped with The rotor 11 has two stages of teeth, upper and lower, with the upper teeth having a smaller size than the lower teeth. The housing 6 is a cylindrical body having saw teeth 12 on its inner peripheral surface that form a crushing space in combination with the teeth of the rotor 11. The annular body 5 and the housing 6 may be made of synthetic resin or the like, the rotor 11 and saw teeth 12 provided thereon may be made of ceramic or the like, and the cylindrical body 3 may be made of a transparent material or the like. The horizontal clearance formed by m'' between the upper teeth of the rotor 11 and the saw teeth 12 is approximately θ ~ 0.4 mm, and the horizontal clearance between the lower teeth of the rotor 11 and the saw teeth 12 (introduction part) is approximately θ ~ 0.4 mm. The clearance may be approximately 2 to IQmm. With these,
The citrus peel and mixed spice prepared to the above particle size can be smoothly introduced into the grinding space, and can be well ground to obtain a ground product having the desired aroma and particle size.

The annular body 5 is loosely fitted coaxially with the housing 6, the lid 4 is fitted into the annular body 5, and in this state the housing 6 is fitted into the opening 2 of the cylinder 3, and the crushing device 7 and The cylindrical body 3 is coupled. In order to maintain the aroma of the contents 20 during storage, a packing may be provided between the crushing device 7 and the cylindrical body 3, or the entire container may be shrink-wrapped (both not shown).

When using the container configured as described above, the lid 4 is removed, the container 1 is turned upside down, and the contents 20 are supplied to the crushing device 7.

In this state, hold the annular body 5 and face the cylindrical body 3.
to rotate the annular body 5 around the rotor 11,
The contents 20 are crushed between the teeth of the rotor 11 and the saw teeth 12 of the annular body.

The citrus peel for crushing and the mixed spice for crushing of the present invention are placed in the above container to obtain the citrus peel and spice packed in the container. The pulverized citrus peel and the pulverized mixed spice of the present invention can also be used as a refill when the contents of the container run out.

[Example 1] The skin of large Japanese pepper dried in the sun was screened to remove foreign matter, and then coarsely crushed using a cutter mill with a screen of 5 mm. The above-mentioned coarsely crushed material was passed through a sifter and turned on to 10 meshes to obtain pulverized Japanese pepper.

This Japanese pepper for grinding has a moisture content of about 6-10% and a particle size of 16
It contained about 95% of particles with a diameter of 80 to 4000 μm and retained oil and fat.

The above-mentioned crushed material was placed in a container shown in FIG. 1, and Japanese pepper was obtained. Even when this Japanese pepper was crushed using a crushing device provided in the container 6 months after production, it still had a very rich Japanese pepper aroma and spiciness.

[Example 2] It was coarsely crushed in the same manner as in Example 1 except that a cutter mill with a screen of 3 mm was used, and it was passed through a shifter, turned on to 32 meshes, and passed to 10 meshes, to obtain pulverized Japanese pepper. This Japanese pepper has a water content of about 6-10%.
It contained approximately 95% particles with a particle size of 500 to 1680 μm and retained oil and fat.

Separately, the sun-dried bark was screened to remove foreign matter, and then crushed using a cutter mill with a screen of 4 mm. Put the above coarsely crushed material through a shifter and make 20 meshes of 0N1
I got what I passed on 8 meshes. The obtained coarsely crushed chinpi has a moisture content of about 6 to 8% and a particle size of 840 to 238.
It contained approximately 95% of 0 μm particles and retained oil and fat.

13 parts of Japanese pepper, 7 parts of Chinese pepper obtained as above,
50 parts of chili pepper, 4 parts of green powder, 17 parts of sesame seeds, 4 parts of poppy seeds, and 5 parts of hemp seeds were mixed and placed in the container shown in FIG. 1 to obtain shichimi. All spices except sansho and chinpi are dried, and chili peppers have a particle size of 840 to 1.
The material used was one that had been pulverized to contain approximately 95% of the material having a diameter of 680 μm.

The above-mentioned shichimi had a rich aroma and spiciness even when crushed using a crushing device provided in the container after 6 months of production. In addition, when this shichimi is distributed after production, the specific gravity separation between each raw material is suppressed, and some of the extremely small raw materials that have moved to the bottom of the container are properly crushed when the container is turned upside down. Since it moves to the side of the crushing device, it is constantly crushed in a homogeneous state.

(Effects of the Invention) According to the citrus peel for crushing of the present invention, even after long-term storage, it exhibits a rich aroma when crushed with a household crusher, etc. Therefore, even when used, the citrus peel has a rich aroma. Achieving a unique fragrance.

Furthermore, for the same reason, the above-mentioned pulverized spices containing citrus peel can also achieve a rich aroma when used.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional view showing an embodiment of a container used in the present invention. 1... Container, 2... Fitting opening, 3
...Bottomed cylindrical body, 4...Lid body, 5...
... Annular body, 6 ... Housing, 7 ...
...Crushing device, 8...Grip, 9...
- Hole, 10...Top wall, 11...Crushing rotor, 12...Sawtooth, 20...Contents.

Claims (11)

[Claims] (1) Citrus peel for crushing, which is made of dried citrus peel containing 90% by weight or more of particles with a particle size of 350 μm or more and retaining the oil sacs of the peel as much as possible. (2) The citrus peel according to claim 1, wherein the citrus peel contains 90% by weight or more of particles with a particle size of 1000 μm or more. (3) The citrus peel according to claim 1 or 2, wherein the citrus peel is the peel of Japanese pepper. (4) The citrus peel according to claim 3, wherein the peel of Japanese pepper has the inner peel removed. (5) A spice for grinding, which is a mixture of the citrus peel according to claim 1 or 2 and another spice having approximately the same particle size as the citrus peel. (6) A spice for grinding, which is a mixture of the Japanese pepper peel according to claim 3 and another spice having approximately the same particle size as the Japanese pepper peel. (7) The peel of Japanese pepper contains 90% by weight or more of particles with a particle size of 350 to 4000 μm, and other spices include chili pepper,
7. The spice according to claim 6, which is one or more selected from the group consisting of green grass powder, sesame, linden skin, poppy seeds, and hemp seeds. (8) The blending ratio of Japanese pepper peel and other spices is 3:97.
8. The spice according to claim 7, wherein the ratio is 45:55. (9) The citrus peel according to claim 1 or 2, which is placed in a container equipped with a crushing device. (10) Claim 3 or 4 in which the container is equipped with a crushing device.
Citrus peel as listed. (11) The spice according to any one of claims 5 to 8, which is placed in a container equipped with a crushing device.