JPS6250103B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing chili powder with improved quality. The conventional method for producing chili powder generally consists of four steps: sieving, drying, milling, and sterilization. Ethylene oxide and propylene oxide are said to be suitable for sterilization, and their sterilization effects have been reported by many experimenters. However, the above disinfectants are flammable and combustible, and it is necessary to prepare the surrounding work environment when using them.
In addition, there are various problems in handling such as the necessity of processing in a sealed state, so it cannot be said that it is necessarily suitable for industrial practical use. Despite this, many experimenters have reported various experimental results regarding the bactericidal effects of the above-mentioned bactericidal agents, etc. The reason is that many of the main components of spices are volatile, so heat sterilization is used to sterilize them. This is fatal to spices, and therefore, heat sterilization must be avoided (General Shokuhin Kogyo: Seiseisha Koikaku edition, p. 1130, Special Publication No. 11248, 1973), which has become common knowledge in the industry. This is because there is an urgent need to develop a sterilization method that does not apply heat, which is different from heat sterilization. In other words, the prior art has concentrated on developing techniques for sterilizing chili pepper powder using sterilization methods other than heating so as not to alter the spiciness of chili peppers. We also improved the quality of chili pepper powder, especially to bring out its aroma and color (make it bright red).
No research has been published on technology to actively improve this by heating. In view of the current situation, the present inventors focused on the problem of improving the quality of chili powder, especially its aroma and color, and developed a technology that not only preserves but also further improves the unique aroma and color of chili powder. We conducted research on this along with sterilization technology for chili pepper powder. As a result, after crushing the whole chili pepper, it is brought into contact with steam under specific conditions, and then roasted under specific conditions to obtain a chili powder that is fully satisfactory in terms of sterilization, aroma release, and color development. I learned that it is possible. The gist of the present invention, which was completed based on the above knowledge, is to crush chili peppers, then bring them into contact with steam at a temperature of 100 to 145 degrees Celsius and hold for 600 to 1 second to sterilize and increase the moisture content by 10% by weight or less. After heating, 40~80℃
or roasted under the above conditions and dried to a moisture content of 5 to 7% by weight, and then cooled by a conventional method. It's in the manufacturing method. The method for producing chili pepper powder of the present invention will be specifically described below. First, whole chili peppers are crushed using a high-speed crusher, stamp type crusher, or the like. The purpose of crushing whole chili peppers before sterilization is to effectively sterilize the chili peppers. In other words, many chili pepper holes have cracks,
Since bacteria invade the inside of the hole from there, it is difficult to expect effective sterilization even if the chili pepper hole is simply sterilized. For the above reasons, in the case of the present invention, the whole of the chili pepper is crushed before sterilization, but in this case, the powder particle size of the chili pepper is 70% of the powder size of 10 to 100 mesh.
It is preferable to grind the powder to the above-mentioned size. As the powder particles become larger in size, the aroma and coloring effects of the subsequent roasting process tend to decline.On the other hand, as the powder particles become more small in size, the sterilization process becomes more difficult. The aroma evaporates and changes in quality due to the heat of time. Next, add 100~
Contact with steam at a temperature of 145° C. and held for 600-1 seconds to sterilize and increase the moisture content up to 10% by weight. In this case, the temperature of the chili pepper powder can be rapidly raised by using steam emitted from a nozzle, etc., which enables sterilization in a short time and suppresses loss of the spiciness of the chili pepper powder. In both cases, sterilization conditions can be easily and accurately set. The method of bringing chili pepper powder into contact with steam is to fill a container with water, set up a net-like shelf in a position where it will not come into contact with the water in the container, leave the chili pepper powder there, and then heat the container to generate steam. A method of bringing the chili powder into contact with steam is also considered, but such a method does not allow the temperature of the chili powder to be raised rapidly, and therefore the chili powder is exposed to a heated atmosphere for a long period of time. Not only does this cause loss of the spiciness of chili peppers, but it is also almost impossible to keep the sterilization conditions constant at all times. In the present invention, the first purpose of bringing the chili powder into contact with steam is to sterilize the chili powder. In this case, if the contact conditions between the chili pepper powder and the steam are milder than the above conditions, a sufficient sterilizing effect cannot be expected; on the other hand, if the conditions are harsher than the above conditions, the inherent spiciness of the chili peppers may be lost. . Under the conditions of contact between chili powder and steam,
In order to more fully achieve both the sterilization effect and the flavor retention effect, it is preferable to carry out the process under normal pressure. By actively blowing steam onto the chili pepper powder, the steam can quickly spread to every corner of the chili powder, and as a result, the loss of the original spiciness of the chili pepper can be suppressed as much as possible and the process can be completed in an extremely short period of time. Sterilization can be completed in just a few hours. Specifically, the steam injection flow rate is 7.0 per ^1m3 .
It is preferable to carry out the test under conditions of Kg/min or higher. The second purpose of contacting the chili powder with steam is to increase the water content of the chili powder by 10% by weight or less. The purpose of limiting the increased moisture content is to enhance the subsequent roasting effect. If the moisture content increases too much, it will cause a stuffy odor due to roasting. In order to achieve the above two objects, according to the present invention, chili pepper powder is brought into contact with steam. In this case, as mentioned above, it is preferable to carry out the process under normal pressure, but it may also be carried out in a pressure vessel such as a retort vessel, or it may be brought into contact with superheated steam. The steamed chili pepper powder is then roasted and dried at a temperature of 40 to 80°C for 30 to 100 minutes, or roasted under the above conditions and then dried to a moisture content of 5 to 7% by weight. Since the aroma of chili powder is lost to some extent by contact with steam, the aroma is brought out by the above-mentioned roasting process, and at the same time color is imparted to improve the aroma and color of the chili pepper powder. The above roasting process may be performed in an open state or in a closed state. When the above-mentioned roasting process is performed in an open state, drying can be performed at the same time, but when the above-mentioned roasting process is performed in a closed state, it is necessary to perform drying after the roasting process. In any of the above cases, the moisture content of the chili powder obtained is 5 to 7.
Convert to weight%. Thereafter, the chili pepper powder is cooled by a conventional method. In order to confirm the effectiveness of sterilizing and preserving the spiciness of chili pepper powder obtained by the above method, the following comparative experimental example is shown. Comparative Experimental Example Chili peppers with a moisture content of 10.5% by weight were ground using a high-speed grinder, and then 19 to 80 mesh powder was sorted using a sieve and steam sterilized and roasted under the conditions shown in Table 1.

[Table] The increased moisture content in Table 1 is defined as the difference in weight of chili pepper powder before and after steam sterilization. Inventions A, B, and Comparison were conducted under normal pressure, Inventions C, D, and Comparison were conducted in a retort pot, and Invention E used superheated steam. The experimental results are shown in Table 2. The targets of evaluation are the number of coliform bacteria,
The number of coliform bacteria was measured using the BGLB method, and the sensory evaluation was based on a 10-point scoring system for scent and color.
A 10-point scoring system was used, with the worst score being 1 point, and the average value of the sum of the evaluation scores for each chili pepper powder was taken as the sensory evaluation score.

[Table] The moisture content in Table 2 was measured by the Karl Fischer method. From Tables 1 and 2 above, the following became clear. By comparing Inventions A to E with Comparison to Comparison, it can be seen that the roasting conditions of the invention have an important effect on the aroma and color development of chili pepper powder. That is, Comparison ~ satisfies the steam sterilization conditions of the present invention, but deviates from the roasting conditions of the present invention, and the resulting chili pepper powder is inferior to Inventions A to D in both aroma and color. However, it is inferior to that of untreated powder. Next, by comparing Inventions A and B, it can be seen that the steam sterilization conditions of the present invention have an important influence on the sterilization effect, aroma release, and color release effect of chili pepper powder. That is, the comparison satisfies the roasting conditions of the present invention, but deviates from the steam sterilization conditions of the present invention. Among the chili powder obtained as a result, in the case of comparison, the bactericidal effect was observed, but both the aroma and color were inferior to Invention A, and in the case of comparison, the number of viable bacteria was 2.0 × 10 ² in terms of the bactericidal effect. It is clearly inferior to Invention B. By comparing the present inventions A to E and the comparisons described above, it is found that among the steam sterilization conditions, temperature and time greatly influence the sterilization effect, and among the steam sterilization conditions, the increased moisture content is different from the roasting condition. It can be seen that there is a correlation between this and the effect on the aroma and color appearance of chili pepper powder. In order to achieve the purpose of the present invention as described above,
Both the steam sterilization conditions and the roasting conditions of the present invention must be satisfied, and if either one of the conditions is violated, the sterilization effect and/or aroma and color development effects will not be satisfied. As described above, the chili pepper powder obtained by the method of the present invention is negative for pathogenic bacteria, has a better aroma and color than conventional chili powder simply crushed, and is clearly of improved quality. It is. Furthermore, the method of the present invention does not necessarily require any special machinery or equipment and can be carried out using a simple device, and is therefore excellent in terms of industrial practicality. In addition, steam sterilization of chili pepper powder can deactivate lipase, which is an oil hydrolyzing enzyme. , deterioration, etc. can also be prevented. Example 1 Capsicum whole 1.0 with moisture content 10.5% by weight
Kg was ground using a high-speed grinder to obtain a chili pepper powder having a particle size distribution of 60% from 10 to 100 meshes, 30% from 100 meshes, and 10% from 10 meshes. Next, 0.5 kg of this chili powder was placed in a thin layer of 0.1 kg in a rectangular container, which was then loaded into a retort pot and treated with steam at 110° C. for 200 seconds. The increased moisture content of the obtained chili pepper powder was 9.0% by weight. Next, the above chili pepper powder was roasted at 70℃ for 35 minutes in a closed rotary roasting pot with an indirect heating mechanism using oil, and then placed in a fluidized bed dryer and dried with hot air at 120℃ for 1 minute to reduce the water content to 5.0 weight. % of chili powder was obtained. The obtained chili powder had excellent bactericidal effect, aroma and color effect. Example 2 Capsicum powder crushed in the same manner as in Example 1 was sieved to obtain 16 to 80 mesh capsicum powder.
Obtained 1.0Kg. Next, 0.5 kg of the chili pepper powder was placed in a thin layer on a net conveyor, and steam at about 100° C. was directly blown onto it for 100 seconds. The increased moisture content of the obtained chili pepper powder was 7% by weight. Next, the chili powder was roasted in an open roasting oven at 60°C for 40 minutes and dried to obtain a chili powder with a water content of 6.0% by weight. The obtained chili pepper powder was excellent in both sterilizing effect, aroma-releasing effect, and color-releasing effect.

Claims (1)

[Claims] 1. After grinding the chili pepper and then contacting it with steam at a temperature of 100-145 ° C and holding for 600-1 seconds to sterilize and increase the moisture content by 10% by weight or less, 40
It is characterized by drying at the same time as roasting at a temperature of ~80°C for 30 to 100 minutes, or by roasting under the above conditions and then drying to a moisture content of 5 to 7% by weight, and further cooling by a conventional method. Method for producing chili pepper powder.