JPWO2015159840A1 - Spice mix, cooking seasoning and fried food - Google Patents

Abstract

The spice mix of the present invention comprises (1) 50 to 90% by mass of the first spice powder having an average boiling point of 220 ° C. or more and 250 ° C. or less of five main fragrance components, and (2) five main fragrance components. 5-30 mass% of the 2nd spice powder whose average boiling point is less than 220 degreeC, and (3) 5-30 mass% of 3rd spice powder whose average boiling point of five main aromatic components exceeds 250 degreeC To do. Furthermore, it is preferable to contain 20-200 mass parts of 1 or more types selected from the group which consists of vegetable protein powder and animal protein powder with respect to 100 mass parts of all the spice powders in the said spice mix.

Description

  The present invention relates to a spice mix with little decrease in flavor even after time after cooking. Specifically, the fragrance component is less likely to volatilize and scatter under high temperature conditions, and during cooking, it retains the fragrance sufficiently even if stored for a long time while keeping warm after cooking, and imparts a favorable flavor to food when eating The present invention relates to a spice mix, and a seasoning for cooking and a fried food material containing the same.

  When eating meat and seafood, various spices such as pepper, nutmeg, and ginger are used for the purpose of suppressing the smell of these ingredients and enhancing the flavor. These spices contain a volatile fragrance component. This fragrance component volatilizes from room temperature to heating conditions, and in combination with the flavor of ingredients, sauces, etc., eliminates the odor and makes the food a preferred flavor. be able to.

  Since the aromatic components contained in the spices are likely to volatilize, the spices are usually stored sealed in a gas barrier container or the like. On the other hand, it is usually rare to seal cooked foods using spices, and if the food is stored unsealed after cooking, the scent gradually decreases and decreases when eating. It may be poor in flavor or poor in balance. However, the main body that evaluates the flavor and the like of the food is the cook immediately after cooking, the eater at the time of eating, and the cook and the eater are often not the same person. The decline has never been a problem.

  In recent years, a form of selling cooked food while keeping it warm with a hot warmer or the like has become widespread in food retail. The present inventors have found that the aroma of spices in these cooked foods is reduced by high temperature conditions during cooking and storage. In particular, in deep-fried foods such as fried chicken, the ingredients are put into high-temperature oil and cooked, so a large amount of volatile components derived from spices volatilize. It was.

  For such a problem, Patent Document 1 discloses that spices are finely pulverized, filled and sealed in an oxygen-impermeable package within 24 hours, stored in the absence of oxygen, and within a predetermined time after opening. A method for manufacturing processed meat products to be added to meat raw materials is described. Patent Document 2 describes that a frozen ground spice pulverized under a low temperature condition of less than 0 ° C. has a stronger flavor and a longer flavor duration.

JP 2005-168386 A JP 2010-051251 A

  The present invention includes (1) 50 to 90% by mass of the first spice powder in which the average boiling points of the five main fragrance components are 220 ° C. or more and 250 ° C. or less, and (2) the average boiling point of the five main fragrance components. 5 to 30% by mass of the second spice powder having a temperature of less than 220 ° C. and (3) a spice mix containing 5 to 30% by mass of the third spice powder having an average boiling point of the five main aromatic components exceeding 250 ° C. It is.

Moreover, this invention is the seasoning for heat cooking which contains the said spice mix 1-80 mass%, or the fried food material containing the said spice mix 0.1-10 mass%.
Moreover, this invention is the foodstuff which attaches the said spice mix, the said seasoning for heat cooking, or the said fried food clothing to foodstuffs, and heat-cooks it.

  The present invention is also a method for producing a food to be cooked by attaching the spice mix, the cooking seasoning or the fried food material to food, and cooking the cooking, wherein the spice mix, the cooking seasoning or the 50% to 95% of the total heating time of the food material to which the fried food material is attached is a method for producing food, which is a heating time by a heating method other than oil-frying.

  Due to diversification of tastes in recent years, foods using spices tend to be required to have a stronger flavor. The techniques described in Patent Documents 1 and 2 do not sufficiently meet such demands, and it is difficult to say that the preparation and storage of spices are simple. A spice that can easily impart a strong flavor to food and has a long duration of flavor has not yet been provided.

  An object of the present invention relates to providing a spice mix, a seasoning for cooking, and a fried food material that can easily impart a strong flavor to food and has a long duration of the flavor.

  Hereinafter, first, the spice mix of the present invention will be described. The main feature of the spice mix of the present invention is that a plurality of kinds of specific spice powders (powdered fragrance substances) are blended in a specific amount, and the plurality of kinds of specific spice powders are included in each spice powder. It is in the point classified based on the average boiling point of five main fragrance components. With such a feature, the spice mix of the present invention can easily give a strong flavor to foods and has an effect that the duration of the flavor is long. The techniques described in Patent Documents 1 and 2 that have the same effect have the main characteristics in the preparation of spice powder (pulverization of spice raw materials) or storage methods, and therefore there are predetermined conditions for the preparation and storage operations. The work is not easy. On the other hand, in the present invention, each of a plurality of types of spice powders to be used is basically the same as a normal one, and a predetermined effect can be expressed by devising their blending. A strong and durable flavor can be easily imparted to foods without the need for preparation and storage. Moreover, the spice mix of the present invention is configured assuming that it is subjected to cooking, and is determined by paying attention to the boiling points of the aroma components contained in a plurality of types of spice powders constituting the spice mix. Therefore, for example, even when applied to ingredients and cooked at 100 ° C. or higher, preferred aroma components are retained without being scattered, and other aroma components leading to miscellaneous taste are scattered. Therefore, a very preferable flavor can be imparted to the food.

  The spice mix of the present invention comprises (1) 50 to 90% by mass of the first spice powder having an average boiling point of 220 ° C. or more and 250 ° C. or less of the five main fragrance components, and (2) of the five main fragrance components. 5 to 30% by mass of the second spice powder having an average boiling point of less than 220 ° C., preferably 150 ° C. or more and less than 220 ° C., and (3) the average boiling point of the five main aromatic components exceeds 250 ° C., preferably 5-30 mass% of 3rd spice powder | flour which exceeds 250 degreeC and is 280 degrees C or less is contained. From the first to third spice powders, one or more of those belonging to the spice powder can be selected, for example, the spice mix of the present invention, the first to third spice powders, respectively. It can also be composed of a total of 6 types of spice powder, including 2 types. Moreover, for example, when two or more kinds of spice powders are selected from the first spice powder, the total content of the two or more kinds of spice powders may be within the above range (50 to 90% by mass). The same applies to the third spice powder. Specifically, for example, when two kinds of spice powders belonging to the first spice powder are used in combination, one having an average boiling point of five main aromatic components of 230 ° C. and 240 ° C., these two kinds of spices The total content of the powder should just be 50-90 mass%. If the content of the first to third spice powders is out of the above range, the aroma component of the spice powders volatilizes quickly and the flavor is insufficient, or the spice powder is unbalanced and the effect is not achieved. .

  In the spice mix of the present invention, the content of the first spice powder is preferably 55 to 80% by mass, more preferably 60 to 70% by mass. Moreover, content of the 2nd spice powder becomes like this. Preferably it is 10-25 mass%, More preferably, it is 15-20 mass%. Moreover, content of the 3rd spice powder becomes like this. Preferably it is 10-20 mass%, More preferably, it is 12-15 mass%.

  In the present invention, the “average boiling point of five main fragrance components” means the top five mass ratios converted from the peak area ratio of the gas chromatogram by gas chromatography analysis among the fragrance components volatilized from the spice powder. Means the average boiling point of each component of the seed. This average boiling point is measured as follows. That is, the spice powder to be measured is left in an environment at a temperature of 40 to 180 ° C., aroma components volatilized from the spice powder are collected and subjected to gas chromatography analysis, and the aroma component of each peak is identified from the gas chromatogram. Then, the boiling point of the identified fragrance component alone is obtained, and the average value of the boiling points of the top five fragrance components having the largest peak areas in the gas chromatogram is calculated as “average boiling point of the five main fragrance components”. In this method for measuring the average boiling point, the ambient temperature 40 to 180 ° C. when collecting the aromatic components of the spice powder to be measured is assumed to be the normal ambient temperature when the spice powder is applied to food consumption and cooking. Is. Moreover, it is preferable to employ | adopt the temperature approximated for every spice powder to be used for the environmental temperature at the time of collecting the aromatic component of this spice powder, for example, 50-140 degreeC, 60-120 degreeC, 70-100 degreeC etc. It is preferable to collect in a narrow range.

  For example, with respect to a certain spice powder, as a result of subjecting aroma components collected in an environment at a temperature of 40 to 180 ° C. to gas chromatography analysis according to the above method, components having a boiling point of 300 ° C. in descending order of the peak area of the chromatogram, When a total of 5 components are detected: a component having a boiling point of 250 ° C, a component having a boiling point of 240 ° C, a component having a boiling point of 130 ° C, and a component having a boiling point of 310 ° C, the peak area ratio of each component to the total value of the peak areas of the five components Calculate and sum the number obtained by multiplying the boiling point of each component by the peak area ratio of the component to obtain the “average boiling point of the five main aromatic components”. Temporarily, the peak area ratio of the component with a boiling point of 300 ° C. is 40%, the peak area ratio of the component with a boiling point of 250 ° C. is 30%, the peak area ratio of the component with a boiling point of 240 ° C. is 20%, the peak area ratio of the component with a boiling point of 130 ° C. is 8%, If the peak area ratio of the component having a boiling point of 310 ° C. is 2% and the total value of the peak area ratios of these five components is 100%, the “average boiling point of the five main aromatic components” of the spice powder is 259. 6 ° C. [= (300 × 0.4) + (250 × 0.3) + (240 × 0.2) + (130 × 0.08) + (310 × 0.02)].

  Thus, in the present invention, the spice powder is distinguished by the average boiling point measured by the above method, without being distinguished by a generally known name. Therefore, when multiple types of spice powder having the same name exist, they are generally handled as the same kind of spice powder, but if the average boiling points thereof are different from each other in the present invention, they are Treated as different types of spice powder. That is, even if spices having the same brand name are manufactured using the same varieties of animals and plants as the raw material, the average boiling point may differ depending on the raw material production area, year of collection, pretreatment method, and the like. For example, the average boiling points of three kinds of products distributed as marjoram powder were determined to be 222.6 ° C., 220.5 ° C., and 219 ° C., respectively. In this case, in the present invention, the marjoram powder is not treated as the first spice powder having the average boiling point of 220 ° C. or more and 250 ° C. or less, but the former two are the first spice powder and the latter is the average spice powder. Treated as the second spice powder having a boiling point of less than 220 ° C.

  In the spice mix of the present invention, one or more selected from the group consisting of vegetable protein powder and animal protein powder is further added to the spice mix from the viewpoint of ensuring the above-mentioned effects more reliably. It can be made to contain 20-200 mass parts with respect to 100 mass parts of spice powder. As the vegetable protein powder, a powdered protein derived from a plant such as soybean, wheat or rice can be used. As animal protein powder, powdered protein derived from animals such as meat, eggs and milk can be used. It is particularly preferred to contain both vegetable protein powder and animal protein powder. The content of these protein powders is preferably 50 to 150 parts by mass, more preferably 70 to 100 parts by mass with respect to 100 parts by mass of the total spice powder in the spice mix.

  Each of the components blended in the spice mix of the present invention is a powder raw material (powder substance) obtained by solidifying various liquid raw materials or pulverizing various solid raw materials. As a method for pulverizing the solid raw material for obtaining each component (powder raw material), a normal method for producing a food raw material powder can be used. For example, pulverization with a rotary blade, pulverization with a mill, pulverization with a mortar, airflow type Examples include pulverization by a pulverizer. Moreover, the particle diameter of each said component (powder raw material) should just be a particle diameter applicable to normal spice powder, for example, it is about 250-1000 micrometers by coarse grinding, and it is about 20-300 micrometers by fine grinding. it can.

  The spice mix of this invention can be manufactured by mixing each said component (powder raw material). As a method for mixing the powder raw material, a normal method for mixing powder raw material powder may be used. As a mixing form of the powder raw material, for example, when the powder raw material is obtained by pulverization of the solid raw material, 1) plural kinds of solid raw materials before pulverization are individually pulverized to obtain plural kinds of powder raw materials. The plural powder raw materials may be mixed so as to have the content, or 2) the plural solid materials before pulverization may be mixed so as to have the content, and then the mixture may be pulverized. Good.

  By adding the spice mix of the present invention to food, it is possible to impart a strong and durable flavor to the food. The food to which the spice mix of the present invention can be applied is not particularly limited as long as flavoring is preferred, and examples thereof include meat, seafood, vegetables, and various dishes using these. Examples include fried foods, grilled foods, fried foods, steamed foods, raw foods, sauces, and soups. The spice mix of the present invention is preferably used for imparting flavor to improve the flavor of foods cooked at 100 ° C. or higher, particularly foods cooked at 150 ° C. or higher. It is preferable to use for fried chicken, fried chicken and fried chicken. Moreover, it is preferable to use the spice mix of this invention for the food which hold | maintained the cooked food which added and cooked this for a long time, warming or warming with a warmer, a heater, a warm storage etc., etc. For example, the spice mix of the present invention is used for the production of cooked foods that are displayed and sold while being kept in a warmer at 40 to 60 ° C. with a cooked fried food such as tonkatsu, fried chicken, and fried chicken. When it is used, it is possible to suppress the fragrance component from being scattered between cooking and sales, and thus the flavor of the food can be prevented from being lowered, which is preferable.

  The amount of the spice mix of the present invention added to various foods may be an amount that can be expected to have the effect of the present invention, and may be appropriately changed depending on the type of food, the time from cooking to eating, the degree of preference for flavor, and the like. it can. As general addition amount, it is 0.0001-15 mass% with respect to the food whole quantity to add, Preferably it is about 0.001-5 mass%.

  Next, the seasoning for heat cooking of the present invention containing a specific amount of the spice mix of the present invention will be described. The spice mix of the present invention can be applied to foods prepared by various cooking methods such as heat cooking and non-heat cooking using various food ingredients, but is preferably used for heat cooked foods because the fragrance rises well. Content of the spice mix of this invention in the seasoning for heat cooking of this invention is 1-80 mass% in the total mass of the seasoning for heat cooking, Preferably it is 5-70 mass%, More preferably, it is 10- 60% by mass. Examples of other components that can be contained in the seasoning for cooking according to the present invention include salt, soy sauce, fermented seasoning, and fruit seasoning.

  The seasoning for cooking according to the present invention can be used to obtain food by attaching to a food material and cooking by heating. The heating method of the food is not particularly limited, and examples thereof include heating methods by known heating means such as baking, stir-fry, boil, steam, oil butter, microwave oven, oven, steam convection oven, oven toaster, grill and the like. . Among the heating methods described above, the seasoning for cooking according to the present invention is particularly effective for cooking oil at a relatively high temperature using oil.

  Next, the fried food material of the present invention containing a specific amount of the spice mix of the present invention will be described. The spice mix of the present invention may be used by being sprinkled on food alone, but when producing fried food, the spice mix of the present invention is pre-mixed in clothing and cooking is performed using this. Thus, fried foods can be manufactured easily and with few failures. The content of the spice mix of the present invention in the fried food material of the present invention is 0.1 to 10% by mass, preferably 0.2 to 8.5% by mass, based on the total mass of the fried food material. More preferably, it is 0.2-6 mass%.

  In addition to the spice mix of the present invention, the fried food material of the present invention further contains flour or starch. As flour, wheat flour, potato starch, crumb flour, rice flour, rye flour, etc. are mentioned. Examples include starch that has been subjected to chemical treatment or physical treatment such as etherification, crosslinking, oxidation, and pregelatinization, or a mixture thereof. In the present invention, these can be used alone or in combination of two or more. . Flour or starch is the main raw material of the fried food clothing of the present invention, and its content (the total content of both flour and starch, if included) is the total mass of the fried food clothing, It is 50 mass% or more, Preferably it is 65-95 mass%, More preferably, it is 75-85 mass%.

  The fried food material of the present invention may contain components other than the above-mentioned components (the spice mix, flour, and starch of the present invention). Other ingredients include one or more of the raw materials normally used in the production of this type of fried food, such as sugars such as sugar, fats and oils, powdered milk, pigments, fragrances, salt, emulsifiers, Examples include sticky agents, minerals, enzymes, flavoring agents, and spices.

  The fried food material of the present invention can be produced by mixing the components described above. Moreover, as a form of the dressing material for fried foods of this invention, powder (splash powder) may be sufficient, or the liquid or semi-liquid (batter liquid) obtained by melt | dissolving this powder in water may be sufficient.

  As a food product (fried food) obtained by attaching the spice mix of the present invention, a seasoning for cooking, or a fried food material (hereinafter collectively referred to as "spice mix") to the food material and cooking by heating. For example, a) The spice mix of the present invention in the form of dust powder is directly applied to the ingredients and fried, and b) the ingredients are water or normal batter liquid (batter not using the spice mix of the present invention) And frying the spice mix of the present invention in the form of a sprinkle powder over the ingredients, and c) frying the spice mix of the present invention in the form of a batter liquid to the ingredients. D) Tempura which dries the spice mix of the present invention in the form of a sprinkle powder on the ingredients, and then attaches a solution obtained by dissolving the flour in water to the ingredients, and e) A cutlet in which the spice mix of the present invention in the form of mash is sprinkled on the ingredients, then the ingredients are dipped in the melted egg, and then breaded to the ingredients and oiled. F) The spice mix of the present invention, water And a fritter that oils a mixture of oils attached to food.

  When the spice mix of the present invention is attached to ingredients and cooked to obtain foods such as fried foods, 50% to 95% of the total heating time of the ingredients, and the heating time by other heating methods other than oil-frying It is preferable to do. For example, when a fried food is manufactured using the fried food material of the present invention, an oil cane is selected as a heating method for the food material to which the fried food material of the present invention is attached, and only the oil cane is used as usual. However, it is preferable to combine other heating methods in addition to the oil butter in terms of maintaining the spice flavor. Examples of heating methods other than oil can include heating by known heating means such as a microwave oven, an oven, a steam convection oven, an oven toaster, and a grill in addition to cooking.

  The ratio of the heating time by the heating method other than the oil cake to the total heating time of the food material to which the spice mixes of the present invention are attached is preferably 65 to 91%, more preferably 75 to 86%. Here, the “total heating time of the food” is the total heating time of the food to which the spice mixes of the present invention are adhered, and includes the heating time of the food before the adhesion (for example, the time for the lower arm of the food). I can't.

  In the case of combining an oil canister with another heating method other than the oil canister, it is preferable to combine so that the oil can come last, since the surface of the food (fried food) becomes smooth and has a good appearance. Examples of combinations are: i) a method in which the food material to which the spice mix of the present invention is attached is heated in a microwave for 45 seconds and then oiled for 30 seconds; ii) the food material to which the spice mix of the present invention is attached is steamed Examples include a method of heating in a convection oven for 3 minutes and then oiling for 20 seconds to finish. What is necessary is just to set the temperature and time of a heating suitably according to the kind of food (fried food), the magnitude | size of foodstuffs, etc.

  Examples will be given to specifically describe the present invention, but the present invention is not limited to the examples.

[Examples 1 to 4 and Comparative Examples 1 to 5]
A spice mix was produced according to the formulation shown in Table 1 below. The “average boiling points of the five main aromatic components” of the spice powders used in the production of the spice mixes of the examples and comparative examples, calculated according to the above method, are as follows. Black pepper powder, white pepper powder and garlic powder are the first spice powder, oregano powder, thyme powder, rosemary powder and paprika powder are the second spice powder, and all spice powder, clove powder and ginger powder are The third spice powder. Specifically, the average boiling point of each spice powder below was calculated by the following method.
Black pepper powder: 243.7 ° C
White pepper powder: 221.7 ° C
Garlic powder: 226.9 ° C
Oregano powder: 196.2 ° C
End of time: 213.2 ° C
Rosemary powder: 210.7 ℃
Paprika powder: 182.7 ° C
Allspice powder: 256.8 ℃
Clove end: 253.1 ° C
Ginger powder: 270.7 ° C

(Calculation method of average boiling point of spice powder)
100 mg of spice powder to be measured was placed in a 20 mL glass container and heated at 80 ° C. for 60 minutes, and the released fragrance component was collected in a solid phase micro extraction (SPME) fiber (SUPELCO). The content ratio of the fragrance component was analyzed from the SPME fiber using a gas chromatography mass spectrometer (ISQ; manufactured by Thermo Scientific). The conditions for gas chromatography analysis are as follows. Column: TR-1MS 0.25 mm diameter × 60 ml manufactured by Thermo Scientific, column temperature: inlet 280 ° C., column flow rate: 1.5 mL / min.
From the content ratio of the obtained fragrance components, the top five fragrance components having the largest peak areas in the gas chromatogram (hereinafter also referred to as the first component to the fifth component) are specified, and the total value of the peak areas of the five components is determined. Calculate the peak area ratio (unit:%) of each component, and use the peak area ratio and boiling point of each component to calculate the average boiling point of the five main aromatic components of the spice powder to be measured using the following formula: The calculated value was taken as the average boiling point of the spice powder.
Average boiling point (° C.) of five main aromatic components = (Boiling point of the first component × Peak area ratio of the first component) + (Boiling point of the second component × Peak area ratio of the second component) + (of the third component) Boiling point x third component peak area ratio) + (fourth component boiling point x fourth component peak area ratio) + (fifth component boiling point x fifth component peak area ratio)

[Test Example 1]
A plurality of 150 g beef loin steaks were prepared, and two 0.5 g spice mixes to be tested were imprinted on one side of the meat. 5 minutes later, put 3g of beef tallow on a frying pan and heat. When the frying pan is fully heated, put the steak meat imprinted with the spice mix on the frying pan with the imprinted surface side down and cook for 1 min. After that, the steak meat was turned over and cooked for another 1 minute 30 seconds. Each piece of grilled steak was cut out and the quality and balance of the scent immediately after cooking were evaluated by 10 panelists according to the following evaluation criteria (maximum 5 points). Furthermore, each remaining piece of baked steak meat is stored in a warmer for 6 hours so that the surface temperature is about 50 ° C., and then carved in the same manner as described above. Was evaluated. The above evaluation results (average score of 10 panelists) are shown in Table 1 below.

[Test Example 2]
Chicken thigh meat cut into 100 g was prepared, and a batter solution prepared by mixing 3 parts by mass of the spice mix to be tested, 6 parts by mass of salt, 91 parts by mass of flour and 100 parts by mass of water was adhered. Fried chicken was produced by boiling chicken thighs to which batter liquid was attached with oil at a temperature of 175 ° C. for 4 minutes. The quality and balance of the scent of each fried chicken immediately after cooking were evaluated by 10 panelists according to the following evaluation criteria (maximum 5 points). Further, the remaining fried chicken was stored in a warmer for 8 hours so that the surface temperature was about 50 ° C., and similarly ten panelists evaluated the persistence of the scent according to the following evaluation criteria. The above evaluation results (average score of 10 panelists) are shown in Table 2 below.

<Evaluation criteria of fragrance quality> (for Test Example 1)
5 points: Sweet, spicy and refreshing fragrance, meat odor disappears, very preferable.
4 points: Sweet, spicy and refreshing fragrance, meat smell almost disappeared, which is preferable.
3 points: Sweet, spicy and refreshing fragrance, but slightly odor of meat.
2 points: Sweet, spicy and refreshing fragrance, slightly scented and meaty odor.
1 point: sweet, spicy, lacking a refreshing scent, poor flavor and strong meat odor, poor.

<Evaluation criteria of fragrance quality> (for Test Example 2)
5 points: The sweet, spicy and refreshing fragrance and the juicy fragrance of the meat stand out strongly, which is extremely preferable.
4 points: Sweet, spicy and refreshing scent and juicy scent of meat stand out, which is preferable.
3 points: Sweet, spicy and refreshing scent and juicy scent of meat, but a little fat smell.
2 points: Sweet, spicy and refreshing fragrance and a little juicy fragrance of meat.
1 point: It has a sweet, spicy and refreshing fragrance and a juicy fragrance of meat.

<Evaluation criteria for fragrance balance> (for Test Example 1)
5 points: The fragrance of burnt meat and the scent of spices are very well balanced, which is extremely preferable.
4 points: The aroma of burnt meat and the aroma of spices are well-balanced, which is preferable.
3 points: The balance between the aroma of burnt meat and the aroma of spices is slightly broken.
Two points: The balance between the aroma of burnt meat and the aroma of spices is lost, which is not preferable.
1 point: The balance between the aroma of burnt meat and the aroma of spices is greatly lost, which is very undesirable.

<Evaluation criteria for fragrance balance> (for Test Example 2)
5 points: The aroma of meat, oil and spices is very well balanced and is very preferable.
4 points: The aroma of meat, oil and spices is well-balanced and preferable.
3 points: The balance of the aroma of meat, oil and spices is slightly broken.
Two points: The balance of the aroma of meat, oil and spices is lost, which is not preferable.
1 point: The balance of the scent of meat, oil and spices is greatly unfavorable.

<Evaluation criteria for fragrance persistence> (common to all test examples)
5 points: almost the same as immediately after cooking, and the scent is almost completely maintained.
4 points: Slightly inferior to that immediately after cooking, but the fragrance is sufficiently sustained.
3 points: Inferior to that immediately after cooking, but the scent continues.
2 points: The fragrance is lower than immediately after cooking, and there is some dissatisfaction.
1 point: The fragrance is greatly reduced compared to immediately after cooking, and there is dissatisfaction.

  As shown in Table 1 and Table 2, the spice mix of each example contains all of the first to third spice powders, and therefore does not contain any of these three kinds of spice powders. Compared with the spice mix of the comparative example, the result was excellent in fragrance quality, balance and sustainability. From the above, it can be seen that in order to improve each of these evaluation items in the spice mix, the first to third spice powders divided by the average boiling points of the five main aromatic components are essential.

[Examples 5 to 11 and Comparative Examples 6 to 8]
A spice mix was produced with the formulation shown in Table 3 below. According to Test Example 2, fried chicken was produced and evaluated using the produced spice mix. The results (average score of 10 panelists) are shown in Table 3 below.

  As shown in Table 3, the spice mix of each comparative example contains all of the first to third spice powders, but its content is out of the specific range, so the spices of each example. Compared to the mix, the results were inferior in aroma quality, balance and sustainability. From the above, in order to improve each of these evaluation items in the spice mix, it is not sufficient to simply contain the first to third spice powders divided by the average boiling points of the five main aromatic components, It turns out that it is important to mix | blend each spice powder in the said specific range.

[Examples 12 to 17 and Comparative Examples 9 to 11]
A spice mix was produced according to the formulation shown in Table 4 below. According to Test Example 2, fried chicken was produced and evaluated using the produced spice mix. The results (average score of 10 panelists) are shown in Table 4 below. In Table 4 below, the results of Example 1 are shown again.

  As shown in Table 4, each of the spice mixes of each comparative example has a content of the second spice powder that is out of the specific range (5 to 30% by mass). Result in poor quality, balance and sustainability.

[Examples 18 to 23 and Comparative Examples 12 to 14]
A spice mix was produced with the formulation shown in Table 5 below. According to Test Example 2, fried chicken was produced and evaluated using the produced spice mix. The results (average score of 10 panelists) are shown in Table 5 below. In Table 5 below, the results of Example 1 are shown again.

  As shown in Table 5, since the spice mix of each comparative example has a content of the third spice powder outside the specific range (5 to 30% by mass), it is compared with the spice mix of each example. Result in poor quality, balance and sustainability.

[Examples 24-33]
A spice mix was produced with the formulation shown in Table 6 below. According to Test Example 2, fried chicken was produced and evaluated using the produced spice mix. The results (average score of 10 panelists) are shown in Table 6 below. In Table 5 below, the results of Example 12 are shown again.

表６に示す通り、実施例２５〜２９、３２及び３３のスパイスミックスは、植物性蛋白粉（大豆蛋白粉）及び／又は動物性蛋白粉（卵白粉）を、当該スパイスミックス中の全スパイス末（第１〜第３のスパイス末の混合物）１００質量部に対して、２０〜２００質量部の範囲で含有しているため、表６に示す他の実施例に比して、香りの質、バランス及び持続性に優れる結果となった。実施例２４、３０及び３１は、大豆蛋白粉又は卵白粉を含有しているものの、その含有量が適切でないため、目立った効果は認められなかった。大豆蛋白粉及び卵白粉の両方を含有している実施例３３が最も結果が良好であった。

As shown in Table 6, the spice mixes of Examples 25-29, 32, and 33 were obtained by adding vegetable protein powder (soy protein powder) and / or animal protein powder (egg white powder) to all spice powders in the spice mix. (Mixture of the first to third spice powders) 100 parts by mass, because it contains in the range of 20 to 200 parts by mass, compared with other examples shown in Table 6, the quality of the fragrance, The result was excellent in balance and sustainability. Although Examples 24, 30 and 31 contained soy protein powder or egg white powder, the content was not appropriate, and thus no remarkable effect was observed. Example 33 containing both soy protein powder and egg white powder gave the best results.

[Production Examples 1 to 10]
The fried food material was manufactured according to the formulation shown in Table 7 below. The composition of the spice mix used was 80% by weight of black pepper powder (first spice powder), 10% by weight of thyme powder (second spice powder), and 10% by weight of ginger powder (third spice powder). . Nissin Flour-made flour was used as the weak flour, and Japanese Food Chemical Industries solar eclipse starch K-1 was used as the tapioca starch. A batter liquid was produced by mixing 200 parts by mass of water with 100 parts by mass of each fried food material. The batter liquid was entangled in 100 g of the pork loin that had been pulverized, and the bread crumbs were further adhered thereto, and any one of the following heating steps A to E was performed to produce tonkatsu.

・ Heating step A: Oil for 6 minutes (ratio of heating time by other heating method other than oil) 0%
-Heating process B: 2 minutes oil sip → 8 minutes steam convection → 2 minutes oil scent (ratio of heating time by other heating method other than oil sachet 66.7%)
-Heating process C: Oil per minute → 10 minutes steam convection → 1 minute oil perfusion (ratio of heating time by other heating method other than oil permeation 83.3%)
-Heating step D: 0.5 minutes oil sham → 13 minutes steam convection (ratio of heating time by other heating method other than oil slag 96.3%)
Heating step E: 3 minutes of oil → 3 minutes of steam convection → 3 minutes of oil (a heating time ratio of 33.3% by other heating methods other than oil)

[Test Example 3]
For each tonkatsu immediately after cooking, 10 panelists evaluated the quality and balance of the scent according to the following evaluation criteria, and evaluated the sustainability of the scent according to the evaluation criteria. The results (average score of 10 panelists) are shown in Table 7 below.

<Evaluation criteria of fragrance quality> (for Test Example 3)
5 points: The juicy scent of tonkatsu meat stands out very much and is very preferable.
4 points: The succulent scent of tonkatsu meat stands out and is preferable.
3 points: There is a juicy fragrance of tonkatsu meat, but there is a slight fat smell.
2 points: There is little juicy fragrance of tonkatsu meat, there is a fragrant smell and fat odor, and it is somewhat poor.
1 point: The tonkatsu meat has a poor juicy fragrance, and a strong aroma and fat odor with poor taste are bad.
<Evaluation criteria for fragrance balance> (for Test Example 3)
5 points: The scent of meat, sauce and spice is very well balanced and extremely preferable.
4 points: The aroma of meat, sauce and spice is well balanced and preferable.
3 points: The balance of meat, sauce and spice fragrance is slightly broken.
Two points: The balance of the aroma of meat, sauce and spice is lost, which is not preferable.
1 point: The balance of the scent of meat, sauce and spices is greatly unfavorable.

  As is clear from Table 7, the ratio of the heating time by other heating method (occupying the total heating time of the food with the fried food material attached) is within the specific range (50 to 95% by mass). Production Examples 2, 3 and 6 to 8 in the results were superior in fragrance quality, balance and sustainability compared to other production examples in which the ratio was outside the specific range. From the above, the critical significance of the specific range of the ratio of the heating time by the heating method other than the ginger is apparent in the method for producing food by heating and cooking the fried food material on the food.

  The spice mix, cooking seasoning and fried food material of the present invention can easily give a sweet, spicy and refreshing fragrance to food in a temperature range where normal food at 10 ° C. to 80 ° C. is provided. The odor is extinguished and the odor lasts long. In particular, when cooking with food at 100 ° C. or higher, unnecessary fragrance components contained in the spice mix are volatilized, and fragrance components important for flavoring foods can be selectively retained. Moreover, when the food after cooking is kept warm at a temperature of about 40 ° C. to 80 ° C. for 2 to 10 hours due to the aroma components that remain without volatilization after cooking, the food is sufficiently preserved in flavor. Can do.

  In addition, the food of the present invention is cooked using the spice mix of the present invention, the seasoning for cooking or the dressing for fried food, so that the flavor and aroma are strong and the aroma balance is excellent, and the flavor over time Is unlikely to occur. Moreover, according to the food production method of the present invention, such a food with excellent flavor can be obtained simply and stably.

Examples will be given to specifically describe the present invention, but the present invention is not limited to the examples. In addition, Example 2 and Production Examples 1 to 10 are reference examples.

Claims (8)

  (1) 50 to 90% by mass of the first spice powder having an average boiling point of five major aromatic components of 220 ° C. or more and 250 ° C. or less, and (2) an average boiling point of five major aromatic components being less than 220 ° C. A spice mix containing 5 to 30% by mass of a certain second spice powder, and (3) 5 to 30% by mass of a third spice powder having an average boiling point of the main five kinds of aroma components exceeding 250 ° C.   The spice mix according to claim 1, wherein the average boiling points of the five main aromatic components in the second spice powder are 150 ° C or higher and lower than 220 ° C.   The spice mix according to claim 1 or 2, wherein an average boiling point of five main aromatic components in the third spice powder is higher than 250 ° C and not higher than 280 ° C.   Furthermore, 20-200 mass parts of 1 or more types selected from the group which consists of vegetable protein powder and animal protein powder with respect to 100 mass parts of all the spice powders in the said spice mix are contained. The spice mix according to any one of the above.   The seasoning for heat cooking which contains 1-80 mass% of spice mixes as described in any one of Claims 1-4.   A fried food material containing 0.1 to 10% by mass of the spice mix according to any one of claims 1 to 4.   The spice mix as described in any one of Claims 1-4, the seasoning for heat cooking of Claim 5, or the foodstuff for fried foods of Claim 6 attached to a foodstuff, and the food formed by heat cooking . The spice mix as described in any one of Claims 1-4, the seasoning for heat cooking of Claim 5, or the foodstuff for fried foods of Claim 6 is made to adhere to a foodstuff, and manufacture of the foodstuff cooked. A method,
50% to 95% of the total heating time of the food to which the spice mix, the cooking seasoning or the fried food material is attached is a heating method by a heating method other than oil butter, .