JPS58220666A - Treatment of turmeric - Google Patents

Abstract

PURPOSE:To remove the fishy smell and soil smell from turmeric, and to obtain turmeric powder having sweet flavor and taste, by heating the rhizome of turmeric as a whole or roughly crushed turmeric rhizome at a specific temperature for a specific time under dry condition. CONSTITUTION:The whole rhizome of turmeric or roughly crushed turmeric rhizome is heated under dry condition by conventional method, e.g. by roasting with hot air, parching on direct fire, irradiation with infrared rays, etc. at 105- 200 deg.C for 1-60min. The content of vaniline which is a flavoring component, is increased, and a sweet flavor is imparted to the turmeric powder by this treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing turmeric. More specifically, it is a method of processing turmeric to eliminate the fishy smell and turmeric smell of turmeric, greatly increase the amount of vanillin, which is a flavor component of turmeric, and to produce turmeric powder having a sweet flavor.

Turmeric is a rhizome of a shrub-like perennial herb native to tropical Asia, and is generally made into a product by extracting it from the soil, boiling or steaming it, washing it, and then drying it for 10 days. Since it has a unique stimulant made by powdered turmeric and has a bright color, it is widely used as a food raw material and coloring agent. Among these, curry powder is the most commonly used, and turmeric powder's unique pungent flavor and bright yellow color are indispensable for curry powder. However, turmeric powder produced by conventional methods has a characteristic fishy or earthy odor, which gives it a yellow color, making it impossible to use it in large quantities as a food ingredient, not just in curry powder. Further, the flavor of turmeric powder is stimulant but lacks sweetness, and even when used as a food raw material, it has not been possible to impart sweet aroma and body to foods at the same time as spiciness.

In view of this current situation, it is possible to eliminate fishy or earthy odors and at the same time have a KIt-like flavor, and when used as a food ingredient such as curry powder, it can impart a very rich and sweet aroma. There was a demand for a method for processing turmeric.

As a result of intensive research by the present inventors to achieve this objective, we found that if turmeric is dry-heated in the form of whole or crushed turmeric under specific conditions, and then pulverized, the fishy or earthy odor is eliminated. discovered for the first time the presence of vanillin as a flavor component in turmeric, and found that the amount of vanillin could be increased very significantly to obtain turmeric powder with a sweet flavor.

In the above findings obtained by the present inventors, it has been found that the increase in the sweet flavor of turmeric powder is caused solely by an increase in the absolute amount of vanillin, which is a flavor component in turmeric. Therefore, it is fundamentally different from the simple roast odor caused by roasting, which is widely known as a flavoring phenomenon in foods in general. Furthermore, the above findings obtained by the present inventors are contrary to the conventional knowledge that the flavor evaporates when flavored spices are heated. By dry heat heating under specific conditions according to the method of the present invention, the original flavor is increased and the off-odor is eliminated.
This is a revolutionary finding.

The present invention was made based on this completely new knowledge, and the present invention was made based on this completely new knowledge.
This is a method for processing turmeric, which is characterized by dry heating at 200°C for 1 to 60 minutes and then pulverizing.

First of all, turmeric whole or its crushed material as used in the present invention refers to the dried rhizome or uncut turmeric obtained by excavating it from the soil and drying it by the above-mentioned conventional method or a jointly known method. Dried turmeric rhizomes or their crushed products. In the present invention, the rhizome of turmeric is subjected to dry heat heating as described below after being whole or crushed. Roughly crushing the rhizome of turmeric means cutting or crushing turmeric to an appropriate particle size. In the present invention, the rhizome of turmeric is 2m in diameter.
Crushed to a coarsely crushed material with a size of s or more. This is because if turmeric is in the form of fine particles or powder that does not drip easily, it will easily burn when dry heat is applied, and the aroma will tend to evaporate excessively. The apparatus used for crushing turmeric may be any device as long as it can crush turmeric to a desired size; for example, a crusher such as a cutter mill may be used. Note that dry heat heating of turmeric significantly improves the pulverizability of turmeric, so it is more advantageous in terms of work efficiency to dry heat the turmeric in the form of holes and then pulverize it.

Next, the surface turmeric whole or its crushed material is dry heated as described above. In the present invention, methods other than wet heat heating such as directly heating turmeric with saturated steam, such as roasting with hot air, direct flame roasting, and general dry heat heating methods such as infrared irradiation, can be employed. The heating device used at this time is 105-200℃, 1-200℃ specified in the present invention.
Any device that can realize dry heat heating conditions for 60 minutes may be used, and specific examples include box-type, band-type, etc. hot-air roasters, flat-lid roasting pots, and infrared ovens.

If the heating conditions are outside the above range, that is, if turmeric is heated at a temperature below 105°C, the final turmeric powder will have a weak sweet aroma and a fishy or fishy odor even if heated for more than 60 minutes. On the other hand, when heated at temperatures above 20°C, turmeric powder develops a burnt odor and becomes dark in color even when heated for a short time of less than 1 minute. I also don't like it.

In the present invention, the heating temperature and heating time can be appropriately set within the range of the above-mentioned heating conditions depending on the desired flavor and color tone of the turmeric powder. Furthermore, in order to obtain turmeric powder with a sweet aroma that is most preferable as a compounding ingredient for foods such as curry powder and stew, K is preferably dry-heated at 160 to 180°C for 10 to 20 minutes among the heating conditions of the present invention. . When turmeric is heated under the above-mentioned heating conditions, the resulting turmeric powder has a subdued orange-yellow color with a pale fluorescent color, and its use as a food ingredient is expanded.

In the present invention, as described above, dry heat heating of turmeric whole or its crushed material increases the amount of vanillin, which is a flavor component, and imparts a sweet aroma to turmeric powder. heating conditions, i.e. 1
Approximately 21-150 pprn in turmeric powder obtained when heated at 05-200°C for 1-60 minutes
of vanillin is generated. 10 to 10 degrees Celsius at 160 to 180°C, which is a particularly preferable heating condition for obtaining turmeric powder that imparts the most preferable sweet aroma to curry powder, etc.
When heated for 20 minutes, about 11
5 to 150 ppm of vanillin is generated, the amount of vanillin is more than 10 times as much as that of unheated turmeric powder, and the powder has an extremely strong sweet aroma.

When turmeric is dry-heated as described above, it is possible to obtain a pleasant sweet aroma as a food raw material, and the grindability of turmeric is significantly improved. That is, turmeric obtained by the conventional method is quite hard, and when it is passed through a pulverizer, the pulverizing blades of the pulverizer often spill. 5. Workability during crushing is significantly improved. □ As described above, by dry heating turmeric according to the method of the present invention, it is possible to obtain turmeric powder that has a sweet aroma that is good as a food raw material, and under certain conditions, the color tone can also be changed. Furthermore, the effects obtained by dry heating turmeric using the method of the present invention, such as improving the crushability of turmeric, are extremely large.

Next, in the present invention, as described above, turmeric whole or its crushed material is dry-heated and then cooled or powdered without cooling. In the method of the present invention, the heated turmeric may be cooled if necessary. Cooling is performed by forced cooling means such as open air, natural cooling, or blow belt drying until the product temperature reaches around 20°C. When pulverizing turmeric whole or a coarsely ground product thereof according to the method of the present invention, the desired turmeric powder is obtained by pulverizing using a pulverizer such as a roll mill or a stamp mill. The particle size of turmeric powder, which is preferred as a food ingredient, is approximately 5 to 18.
It is 0μ.

Next, in order to clarify the effects of the present invention, test examples will be shown in which the presence or absence of dry heat heating, heating temperature, and heating time were varied.

Test Example Turmeric was removed from the soil in a conventional manner, aged, boiled, washed, and dried in the sun for about 10 days. Those that were dry-heated using a roaster and those that were left unheated were ground to a particle size of 50 μm using a roll mill, and the amount of vanillin produced and the flavor of each were examined. The results are shown in Table IK.

The amount of vanillin produced was measured by GC-MS method, and the flavor was determined by sensory test.

Table 1 (lO) It is clear from the above test examples that lj = sea urchin. Turmeric powder obtained by pulverizing heat-treated turmeric under conditions outside the range specified in the present invention is It has a characteristic fishy or earthy odor, lacks sweet flavor, or has a burnt odor.9. In contrast, turmeric powder obtained from dry-heated turmeric under the conditions specified in the present invention has no characteristic fishy or earthy odor, and the amount of vanillin, a flavor component, is lower than that of unheated turmeric. In the case of a small amount, the amount increased by about 2 times, and in the case of a large amount, it increased by more than 10 times, and the sweet aroma was greatly increased.

As a result, when turmeric powder is used for the purpose of coloring foods, etc., it does not give off an earthy or fishy odor even when used in large quantities, and when used in foods such as curry powder, it imparts a sweet and rich flavor at the same time. It is now possible to impart a rich flavor to the food, making it possible to produce foods of even higher quality.

Example 1 Turmeric rhizomes produced by a conventional method and in a dry state were sent as whole to a box-type hot air roasting machine, and the inside of the machine was heated to a temperature of 1.
Hot air at 70° C. was blown into the product and dry heat was applied for about 20 minutes. After heating, the mixture was cooled by blow belt drying until the temperature of the turmeric reached about 20°C, and then pulverized using a roll mill to obtain a powder with a particle size of 50 μm. The turmeric powder thus obtained had no earthy or fishy odor, had a very sweet and rich flavor, had a subdued orange-yellow color, and was sufficiently satisfactory in quality.

The curry prepared by a conventional method using this turmeric powder had a subdued reddish color, a very rich flavor, and was of excellent quality.

Example 2 Dry turmeric rhizomes obtained by a conventional method were coarsely crushed using a cutter mill to a particle size of approximately 1C11M, and this was sent into an infrared furnace and subjected to infrared rays at 170°C for 20 minutes. Dry heat treatment by irradiation was performed. Next, the crushed turmeric was taken out of the furnace and left to naturally incubate until the temperature reached approximately 20°C.

Ivy. This was ground in a roll mill to a particle size of approximately 40 μm. The obtained turmeric powder has no earthy or fishy odor and has a very sweet and rich flavor.
It exhibited a subdued orange-yellow color and was fully satisfactory in terms of quality.

The sita beef stew prepared in a conventional manner with the addition of turmeric powder was excellent, having a rich sweet flavor and a faint roast flavor.

Patent Applicant Agent of Nous Food Industry Co., Ltd.
Michio Fuji

Claims (1)

[Claims] Turmeric whole or its crushed product at 105-200℃
A method for processing turmeric, which comprises dry heating the turmeric for 1 to 60 minutes and then pulverizing it.