JPS642346B2 - - Google Patents

Description

[Detailed description of the invention]

Industrial Application Field This invention relates to a novel sterilized seasoning for vegetables and spices that can be used as a seasoning for commercial and household use. Prior Art Conventional methods for sterilizing spices and dried vegetables include sterilization using heated steam and gas sterilization. However, the former method requires a large-scale apparatus and has drawbacks such as a slight loss of flavor. Furthermore, since the latter uses toxic gas, there are still unresolved issues such as occupational health problems for employees and the problem of residue in the objects to be sterilized. Recently, sterilization using radiation has been studied, but it has not been put to practical use because it produces a strange odor in the irradiated object and there are legal issues. Problems to be Solved by the Invention As mentioned above, there are several methods for sterilizing dried vegetables and spices, but each method has its own problems. Also dried vegetables and spices along with animal and vegetable oils and fats.
It is well known that a unique roasted flavor develops when heated at 100°C or higher, but in this case, the bactericidal effect is not great because the food is in a dry state. In the food industry, there has long been a demand for dried vegetables and spices that have a less roasted taste and a lower bacterial count, but given the current situation as described above, no method has been found to satisfy this requirement. It has not been. Means for Solving the Problems Therefore, in response to these demands of the food industry, the present inventors conducted research on sterilized dried vegetables and spices that have little change in flavor and can be easily produced. As a result, dried vegetables and spices have a
Water content of vegetables and spices containing 40% water
Add 10-80% cooking oil to 20-90%
The present invention was completed based on the discovery that by heating to 110° C. or lower to evaporate water and then immediately cooling, it is possible to sterilize with almost no roast smell. As dried vegetables and spices, any of dry powders, coarsely ground products, flakes, original shapes, etc. can be used. Furthermore, by using a hardened oil as the edible oil, a sterilized powder can be obtained by crushing the oil after cooling and solidifying it. Effect In the process of the present invention, the dried vegetables and spices to be processed are heated at 110°C or lower in edible oil after impregnating the dried vegetables and spices with an appropriate amount of water. The temperature of the product is maintained at around 100℃ while the water evaporates, so
During this time, moist heat sterilization exerts a sterilizing effect, and if the heating is stopped when the moisture has evaporated and the food is cooled, almost no roast odor will occur. Furthermore, flavor components (essential oils) that vaporize together with water vapor when the processed material is heated dissolve in the oil while passing through the oil layer and are less likely to volatilize into the air. It has the feature that it can prevent losses to a minimum. Due to the above-described effects, it has become possible to produce a sterilized seasoning for vegetables and spices that has almost no roast odor and has good flavor according to the present invention. Examples will be explained below. Although the examples illustrated here are exemplified for those with a particularly large number of bacteria and many problems, the present invention can also be applied to other vegetables and spices. Example 1 400g of hydrogenated soybean oil was dissolved and 600g of black koshiyo with a moisture content of 25% was added, and the water was evaporated while heating and stirring at an oil temperature of 105℃ or less, and then heated to 105℃.
Stop heating. After cooling, the solidified product was crushed to obtain 840 g of sterilized black pepper powder. Example 2 Dissolve 650g of hardened balm oil and reduce the water content to 30%
Add 350g of ginger powder, heat and stir at an oil temperature of 105℃ or less to evaporate water, and then heat to 105℃.
Stop heating. After cooling, the solidified product was crushed to obtain 890 g of sterilized ginger powder. Example 3 Dissolve 700 g of hardened beef tallow, add 300 g of bean sprout flakes with a water content of 35%, heat and stir at an oil temperature of 105°C or lower to evaporate water, and then stop heating at 105°C. After cooling, the solidified product was crushed to obtain 890 g of sterilized bean sprout powder. Example 4 450 g of hardened beef tallow was dissolved, 550 g of paprika powder with a water content of 20% was added, and the water was evaporated while stirring at an oil temperature of 110°C or less, and then the heating was stopped at 110°C. After cooling, the solidified product was crushed to obtain 880 g of sterilized paprika powder. Example 5 600g of hardened beef tallow was dissolved, 400g of garlic powder with a water content of 20% was added, and the water was evaporated while stirring at an oil temperature of 105°C or less.
Stop heating at °C. After cooling, crush the solidified material,
910 g of sterilized garlic powder was obtained. Example 6 Add 400 g of black pepper powder with a moisture content of 25% to 600 g of corn salad oil, heat and stir at an oil temperature of 105°C or less to evaporate the water, then stop heating at 105°C and cool it. , sterilized black pepper paste
Obtained 900g. Example 7 400 g of red chili powder with a water content of 30% was added to 600 g of corn salad oil, and the water was evaporated while heating and stirring at an oil temperature of 110°C or less, and then heating was stopped at 110°C and cooled. , sterilized red chili paste 880g
I got it. Effects of the Invention The following experiments were conducted on the products obtained in each example. Experiment 1 The raw spices used in Example 1, the sterilized black pepper powder obtained in Example 1, and the heat-treated black pepper powder that was heated in hydrogenated soybean oil for 30 minutes at 105°C without adding water, cooled, and then crushed. The results of a bacterial test were as follows.

[Table] Product of Yeast Powder Example 1 400 0 Dark Experiment 2 The heat-treated black pepper powder obtained in Experiment 1 was designated as A.
Using the sterilized black pepper powder obtained in Example 1 as B, a panel test was conducted for each of the following questions by 10 flavor-sensitive people, and the following results were obtained. Question 1 Which flavor do you prefer? People who answered A: 2 people People who answered B: 8 people Question 2 Which one has a stronger roast smell? People who answered A: 7 people People who answered B: 3 people Experiment 3 The dried vegetables used in Example 3, the sterilized bean sprout powder obtained in Example 3, and the cured beef tallow without adding water. Bacteria tests were conducted on each of the heat-treated bean sprout powders obtained by heating at 105°C for 30 minutes, cooling, and crushing, and the results were as follows.

[Table] Product of Powder Example 3 700 0 Insidious Experiment 4 The heat-treated bean sprout powder obtained in Experiment 3 was designated as A, and the sterilized bean sprout powder obtained in Example 3 was designated as B. A panel test was conducted on the following questions by panelists, and the following results were obtained. Question 1 Which flavor do you prefer? People who answered A: 0 people People who answered B: 10 people Question 2 Which one has a stronger roast smell? Those who answered A: 10 people Those who answered B: 0 people Similar experiments were conducted on products manufactured in other examples, and similar results were obtained. From the above experimental results, the products manufactured according to the present invention have a significantly reduced number of general viable bacteria, heat-resistant bacteria, and coliform bacteria, and are effectively sterilized compared to the respective raw material spices and vegetables before treatment. This shows that the roasting odor is small and the flavor is excellent. As described above, the sterilized seasoning for vegetables and spices obtained by the present invention has a small number of bacteria and is a hygienically excellent product.Moreover, since it can be processed at a relatively low temperature, there is little roast odor, and the raw materials Because the volatile flavor components inside are retained in the oil, it has excellent flavor characteristics, and it can also be manufactured in powder or paste form, so it can be supplied in a shape depending on the purpose. . The sterilized seasoning produced by the present invention is convenient to handle as a tableware for both commercial and home use.
It can be put to practical use as a novel seasoning with excellent properties.

Claims (1)

[Claims] 1. After soaking dried vegetables and spices with 10 to 40% water, 10 to 80% of animal and vegetable oils and fats are added to the water content of 20 to 90%, and the oil temperature is adjusted. A sterilization seasoning for vegetables and spices that is characterized by stopping heating and cooling immediately after evaporating water at 110°C or lower. 2 Claim 1 in which the dried product is a dry powder
Sterilizing seasonings for vegetables and spices. 3 Claim 1 in which the dried product is flakes
Sterilizing seasonings for vegetables and spices. 4. The sterilized seasoning for vegetables and spices according to claim 1, which is in its original form as a dried product.