JPS5953018B2 - How to process fenugreek seeds - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a powdered fenugreek seed powder that eliminates the bitterness peculiar to fenugreek seeds and has a strong aroma and deep flavor that lead to sweetness. The present invention relates to a method for processing N-Greek seeds.

Fenugreek seeds are mainly grown in India, Morocco,
It is an annual plant of the Fabaceae family, produced in Lebanon and elsewhere, and Fenugreek seeds are obtained by drying the seeds and then sieving them.

Fenugreek seeds give off a pleasant aroma with a bittersweet taste reminiscent of burnt sugar and maple, so they are used in many ways, including as a raw material for imitation maple syrup, as well as in charané and blended spices, especially in curry powder. It is listed as a main ingredient along with coriander, turmeric, etc.

However, while it has a pleasant aroma that stimulates the appetite, it also has an unpleasant and persistent bitter taste.When using it as a raw material for curry powder, etc., it is necessary to bring out the so-called curry-like flavor from both the aroma and taste. It was desired to use a certain amount of fenugreek seed powder, but there was a limit to the amount that could be used due to its bitterness, it was inferior in flavor to fenugreek seed powder, and it was also cost-effective. They were forced to substitute other expensive spices.

This Fenugreek seed contains a large amount of protein (approximately 30%), and since Fenugreek can be cultivated in Japan, it is expected to become a major protein source in the future.

In view of the current situation, various measures have been taken to eliminate the bitterness of fenugreek seeds and impart a more preferable flavor.

For example, fenugreek seeds are roasted in a whole state, and then ground into powder, which is used as a raw material for curry powder, etc.; An example of this method is to heat-treat the powder in an oven or the like and use the treated powder.

However, in order to obtain Fenugreek seed powder with the desired aroma using the method described above, roasting for a long time or at high temperatures is necessary, and the accompanying increase in bitterness is unavoidable. .

Furthermore, roasting to the extent that no bitterness was produced did not yield fenugreek seed powder with the desired aroma.

A method for processing Fenugreek seeds that provides Fenugreek seed powder that satisfies the two mutually exclusive elements i and ii: (i) the favorable aroma is enhanced, and (ii) the characteristic bitterness is eliminated. Previously, there were no such cases.

The present inventors have conducted various studies on processing methods for Fenugreek seeds in order to obtain Fenugreek seed powder that eliminates the bitterness peculiar to Fenugreek seeds and has an enhanced preferable flavor. It was discovered that the desired Fenugreek seed powder can be obtained by crushing N.Greek seeds into a powder and then heating it under pressure, and based on this knowledge, the present invention was completed. Ta.

That is, the present invention involves crushing Fenugreek seeds into a powder, subjecting it to heat treatment under a pressure of 0.2 to 8.0 kg and 7 cm, and then cooling it or powdering it again without cooling. This is a method for processing fenugreek seeds.

In carrying out the present invention, firstly, the fenugreek seeds collected from the fenugreek seeds of a legume are dried, and then the fenugreek seeds obtained by sieving are crushed into particles having a size of about 60 mesh pass by ordinary crushing means. Make fenugreek seed powder.

As the crushing device, it is preferable to use a roll mill that does not generate frictional heat during crushing.If the grinding is done using a high-speed crusher that generates frictional heat, the fenugreek will be dry-heated during crushing due to the frictional heat. ,after that,
Even if the treatment of the present invention is carried out, the desired fenugreek seed powder cannot be obtained.

Next, the fenugreek seed powder obtained as described above is heated under pressure, but if the fenugreek seeds are heated with moist heat until they are in a whole state without being crushed, the fenugreek seeds are whole. In order to sufficiently heat the hole to the center, it is necessary to heat it for a long time or at a high temperature, which results in scorching of the surface of the hole and enhanced bitterness.

The apparatus used in this step is a closed pressurized heating type apparatus such as a so-called pressure cooker, such as a retort. The bottle is placed in a vat, its surface smoothed, and then carried into the pot, and pressurized steam is directly introduced into the pot for heat treatment.

At this time, regarding the pressure as a processing condition, it is sufficient to carry out the process under pressure, especially 0.2 to 8 kg/cm2.
It is preferable to use steam at a pressure in this range, and when steam in this pressure range is used, the temperature of the fenugreek seed powder is maintained at about 104 to 175°C during the heat treatment.

In addition, the processing time can be set as appropriate, since the required color tone, flavor strength, etc. differ depending on the use of the Fenugreek seed powder after the treatment of the present invention.
When using steam within the above pressure range, the heat treatment is preferably performed for 120 to 5 minutes.

When the vapor pressure is outside the above range, that is, 10.2k
If the g/cn is less than 12, the aroma will be weak even after heat treatment for 120 minutes or more, it will have a grassy smell peculiar to beans, and the taste will be raw and only those with the characteristic bitterness remaining will be obtained. ii If the weight exceeds 8 kg/cm□, even if heated for a short time of 5 minutes or less, the fragrance will be strong, but the product will only produce a burnt odor and a strong bitterness as well as a burnt taste. I can't.

If there is a risk of drain (water droplets) forming on the inner wall of the pot by blowing steam into the closed pressurized pot, install a drain prevention cover over the vat containing the bottle of Fenugreek seed powder. , it is necessary to prevent the drain from falling directly into the Fenugreek seed powder.

This is because the drain drops to any location on the vat containing the fenugreek seed powder, which causes differences in the moisture content of the fenugreek seed powder even within the same vat. This is because it becomes difficult to obtain products of the same quality.

The maximum thickness of the Fenugreek seed powder bottled in the vat is 50 mm, and if the thickness exceeds 50 mm, it will not be possible to sufficiently heat the inside of the powder, and the parts near the surface will be heated. Between the powder and the powder near the bottom of the vat,
The quality will be different, leading to variations in the final product.

Next, the hot-heat-treated Fenugreek seed powder is taken out of the closed pressurized pot along with the vat, and the temperature of the Fenugreek seed powder is reduced to around 20°C by forced cooling means such as open natural cooling or air belt drying. Cool until .

Fenugreek seed powder obtained by crushing Fenugreek seeds usually contains about 5 to 10% water by weight, which is reduced to about 10 to 13% by the heat treatment.
It can be raised to

Furthermore, since fenugreek contains a sticky substance called mannogalactan, the fenugreek seed powder becomes a bit lumpy in the vat after the thermal heating treatment.

Moreover, the Fenugreek seed powder immediately after being taken out of the pressure cooker is at a very high temperature, so it is necessary to lower the product temperature to around 20°C in order not to interfere with the re-grinding process that will be carried out in the next step. There is.

Moreover, the moisture content of Fenugreek is reduced to 5 to 8% by this cooling step.

This makes it possible to impart fluidity to the final product, fenugreek seed powder, and to improve its shelf life.

Note that the next stage of pulverization is possible without going through this cooling step, and it is possible to obtain fenugreek seed powder that eliminates bitterness and has enhanced flavor.

Finally, the cooled or as-is fenugreek seed powder is pulverized again using a grinder such as a roll mill to obtain the desired fenugreek seed powder.

In order to clarify the effects of the present invention, 1 g of each of 7 samples (A, -G) prepared by the method listed below was
The sample was dissolved in 00ml of boiling water, and a taste test was conducted by a panel of 10 experts who selected the most suitable sample from 7 samples for each item.

Sample preparation method A: Use 60 mesh powder obtained by crushing fenugreek seeds.

B: Fenugreek seeds in a whole state were heated in a retort with steam at 2 kg/cIrI2 for 60 minutes, then cooled and pulverized.

C (product of the present invention): Fenugreek seeds were ground into powder, heated in a retort with steam at 2 kg/cm□ for 60 minutes, then cooled and ground again.

D: Fenugreek seeds in a whole state were heated in a retort at normal pressure (with steam at 0 kg/cm) for 60 minutes, then cooled and crushed.

E: After pulverizing fenugreek seeds into powder, they were heated in a retort at normal pressure (with steam at 0 kg/cm□) for 60 minutes, then cooled and pulverized again.

F: Whole Fenugreek seeds were dry-heated in an oven at a heating temperature of 135°C for 60 minutes, then cooled and ground.

G: Fenugreek seeds were ground into powder, heated dry in an oven at a heating temperature of 135° C. for 60 minutes, cooled, and ground again.

Table 1 shows the results of the taste test.

As is clear from the above results, the Fenugreek seed powder (C) according to the present invention has a stronger aroma and retention power than the other six samples, has an overall favorable aroma, and also has a good taste. It was found that the unpleasant bitterness peculiar to Fenugreek was suppressed, and it was found to be preferable overall, and showed high palatability in terms of overall taste.

Fenugreek is currently known for its pleasant flavor, and is used in many different ways, including as the main ingredient in curry powder, as an ingredient in imitation maple syrup, in charané and blended spices, but because of its unique bitterness. , Conventionally, there were limits to the amount and applications for which it could be used.

However, by processing Fenugreek seeds according to the method of the present invention, it is a powder that has two essential elements that could not be satisfied by conventional methods: i. It has become possible to obtain fenugreek seed powder with an enhanced pleasant aroma.

This makes it possible to use Fenugreek seed powder in the desired amount when used as the main ingredient in curry powder, etc., and its desirable flavor can be applied to foods other than the currently known uses. It is fully estimated.

Furthermore, if a cooling treatment is performed after the heat treatment, a final product with improved fluidity and shelf life can be obtained, and the final step of re-grinding can be facilitated.

Next, examples of the present invention and usage examples of the resulting products will be described.

Example Fenugreek seeds were ground with a roll mill and then passed through a predetermined sieve to obtain fenugreek seed powder of 60 mesh passes.

500 g of the fenugreek seed powder was filled into an alumite rose (280 x 210 x 30 mm), and after smoothing its surface, it was placed in the bottom of the retort.

Steam spouts are provided at several locations inside the retort, and when the vat is accommodated in the pot, 2. Steam of 0 kg/cm□ is blown directly into the pot.

After performing the heat treatment for about 60 minutes (the temperature of the Fenugreek seed powder is maintained around 133°C), the vat is removed from the pot, and the temperature of the Fenugreek seed powder is maintained at about 20°C. Cool by blow belt drying.

Finally, the cooled Fenugreek seed powder (which has become somewhat lumpy due to heating) is powdered again using a roll mill to form a product.

Usage example 1 15g of Fenugreek seed powder obtained in Example
, 40g coriander powder, 30g turmeric powder
, 5g fennel powder and other powdered spices Lo
Blend with g to make curry powder.

The above curry powder has a stronger aroma, eliminates the unpleasant bitterness, and has a better flavor than the curry powder made using unprocessed Fenugreek seed powder (the amount of other spices added is the same). It was excellent, with a sense of width and depth.

Usage example 2 Add 150 parts of wheat flour to 180 parts of beef tallow and heat at 140℃ for 30 minutes.
A roux was obtained by heat treatment for about a minute.

Using the roux, add 50 parts each of sugar and salt, 40 parts of other seasonings such as MSG, Beefex, onion powder, garlic powder, and usage example 1.
A curry roux was prepared by adding 30 parts of the curry powder obtained above.

On the other hand, a curry roux produced in the same manner using curry powder using untreated fenugreek seed powder (15% by weight based on the total curry powder) was used as a control.

20g of each of the obtained curry roux at 100℃, 120ml
A panel of 10 curry experts conducted a taste test using the two-point comparison method.

The results are shown in Table 2.

As is clear from the above results, the curry roux produced using the Fenugreek seed powder obtained according to the present invention was found to be superior to the control in terms of aroma, taste, and overall preference.

Usage example 3: Boil finely chopped raisins, lentils, cashew nuts, almonds, peanuts, etc. with the same amount of sugar.

Furthermore, add a small amount of salt, the Fenugreek seed powder obtained in the example, and seasonings and spices such as cinnamon, black pepper, nutmeg, butter, etc.
Simmer for a minute until it becomes thick and has a strong aroma.
A charane with a breadth and depth of flavor was obtained.

Usage Example 4 When the Fenugreek seed powder obtained in Example was used as a sole spice in beef stew or hashed rice, it was also effective in enhancing the strength and spread of the aroma.

Use Example 5 An imitation maple flavor was produced using the Fenugreek seed powder obtained in Example as the main raw material.

As a result, the maple scent is stronger than the previous one.
A product with excellent flavor was obtained.

Claims (1)

[Claims] 1. Grind the Fenugreek seeds into a powder, which is 0.2 to 8. A method for processing fenugreek seeds, which comprises subjecting them to wet heat heat treatment under pressure of 0 kg/cm□, followed by cooling or powdering them again without cooling.