JPWO2015159841A1 - Spice mix, cooking seasoning and fried food - Google Patents
Spice mix, cooking seasoning and fried food Download PDFInfo
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- JPWO2015159841A1 JPWO2015159841A1 JP2015545568A JP2015545568A JPWO2015159841A1 JP WO2015159841 A1 JPWO2015159841 A1 JP WO2015159841A1 JP 2015545568 A JP2015545568 A JP 2015545568A JP 2015545568 A JP2015545568 A JP 2015545568A JP WO2015159841 A1 JPWO2015159841 A1 JP WO2015159841A1
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- 235000013599 spices Nutrition 0.000 title claims abstract description 148
- 235000013305 food Nutrition 0.000 title claims description 116
- 238000010411 cooking Methods 0.000 title claims description 50
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Grain Derivatives (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本発明のスパイスミックスは、（１）ブラックペッパー末、ホワイトペッパー末、フェンネル末、オニオン末、マジョラム末及びガーリック末からなる群から選択される１種以上を５０〜９０質量％、（２）ナツメグ末、ローズマリー末、パプリカ末、タイム末、セージ末及びオレガノ末からなる群から選択される１種以上を５〜３０質量％、並びに（３）オールスパイス末、クローブ末及びジンジャー末からなる群から選択される１種以上を５〜３０質量％含有する。さらに、植物性蛋白粉及び動物性蛋白粉からなる群から選択される１種以上を、前記スパイスミックス中の全スパイス末１００質量部に対して２０〜２００質量部含有することが好ましい。The spice mix of the present invention comprises (1) 50 to 90% by mass of one or more selected from the group consisting of black pepper powder, white pepper powder, fennel powder, onion powder, marjoram powder and garlic powder, and (2) nutmeg 5 to 30% by mass of at least one selected from the group consisting of powder, rosemary powder, paprika powder, thyme powder, sage powder and oregano powder, and (3) a group consisting of allspice powder, clove powder and ginger powder 5-30 mass% of 1 or more types selected from are contained. 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
本発明は、調理後時間が経過しても、風味の低下が少ないスパイスミックスに関する。詳細には、高温条件において香気成分が揮発飛散しにくく、調理中は元より、調理後に保温しながら長時間保存しても十分に香気を保持し、喫食する際に好ましい香味を食品に付与するスパイスミックス、並びにそれを含有する加熱調理用調味料及び揚げ物用衣材に関する。 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.
肉類や魚介類を喫食する際、これらの食材が有する臭みを抑制し、風味を引き立てる目的で、ペッパー、ナツメグ、ジンジャー等の各種のスパイス類が用いられている。これらスパイスには揮発性の香気成分が含まれており、この香気成分は、常温から加熱条件下に揮発し、食材やソース等の風味と相俟って臭みを消し、食品を好ましい香味とすることができる。 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.
スパイスに含まれる香気成分は揮発しやすいため、スパイスは通常、ガスバリア性の容器等に密封されて保管されている。一方、スパイスを用いた調理済食品を密封することは通常殆どされておらず、該食品を調理後に密封せずに保管しておくと徐々に香りが飛散して減少してしまい、喫食する際には香味に乏しいか、バランスに劣るものになってしまう。しかしながら、食品の香味等を評価する主体は、調理直後は調理者、喫食時は喫食者であって、調理者と喫食者とが同一人でない場合が多いため、この調理済食品の香味等の減少は、これまであまり問題にされることはなかった。 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.
近年、食品小売において、調理済食品をホットウォーマー等で保温しながら販売する形態が普及してきている。本発明者らは、これらの調理済食品におけるスパイスの香気が調理時や保管時の高温条件によって低下していることを知見した。特にから揚げ等の揚げ物類では、食材を高温の油中に投入して調理するため、スパイス由来の揮発成分が多量に揮発してしまい、調理直後は元より、保温中に香味が著しく低下していた。 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.
このような問題に対し、特許文献１には、スパイスを微粉砕し、２４時間以内に酸素非透過性の包装体に充填・封入して酸素非存在下に貯蔵し、開封後所定時間以内に食肉原料に添加する食肉加工品の製造方法が記載されている。また特許文献２には、０℃未満の低温条件下で粉砕した凍結粉砕スパイスが、香味がより強く、香味の持続時間が長いことが記載されている。 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.
本発明は、（１）ブラックペッパー末、ホワイトペッパー末、フェンネル末、オニオン末、マジョラム末及びガーリック末からなる群から選択される１種以上を５０〜９０質量％、（２）ナツメグ末、ローズマリー末、パプリカ末、タイム末、セージ末及びオレガノ末からなる群から選択される１種以上を５〜３０質量％、並びに（３）オールスパイス末、クローブ末及びジンジャー末からなる群から選択される１種以上を５〜３０質量％含有するスパイスミックスである。 The present invention comprises (1) 50 to 90% by mass of one or more selected from the group consisting of black pepper powder, white pepper powder, fennel powder, onion powder, marjoram powder and garlic powder, (2) nutmeg powder, rose 5 to 30% by mass of one or more kinds selected from the group consisting of Marie powder, paprika powder, thyme powder, sage powder and oregano powder, and (3) selected from the group consisting of allspice powder, clove powder and ginger powder It is a spice mix containing 5-30 mass% of 1 or more types.
また本発明は、前記スパイスミックスを１〜８０質量％含有する加熱調理用調味料、又は前記スパイスミックスを０．１〜１０質量％含有する揚げ物用衣材である。
また本発明は、前記スパイスミックス、前記加熱調理用調味料又は前記揚げ物用衣材を食材に付着させ、加熱調理してなる食品である。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.
また本発明は、前記スパイスミックス、前記加熱調理用調味料又は前記揚げ物用衣材を食材に付着させ、加熱調理する食品の製造方法であって、前記スパイスミックス、前記加熱調理用調味料又は前記揚げ物用衣材が付着した食材の総加熱時間の５０％〜９５％は、油ちょう以外の他の加熱方法による加熱時間である、食品の製造方法である。 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.
近年の嗜好の多様化等により、スパイスを用いた食品には、より強い香味を有することが要望される傾向にある。特許文献１及び２に記載の技術は、斯かる要望に十分に応えられておらず、また、スパイスの調製・保管作業が簡便とは言い難い。食品に簡便に強い香味を付与することができ、且つその香味の持続時間が長いスパイスは未だ提供されていない。 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.
本発明の課題は、食品に簡便に強い香味を付与することができ、且つその香味の持続時間が長いスパイスミックス、加熱調理用調味料及び揚げ物用衣材を提供することに関する。 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.
以下、先ず、本発明のスパイスミックスについて説明する。本発明のスパイスミックスの主たる特徴は、複数種の特定のスパイス末（粉末状の香料物質）が特定量配合されている点にある。斯かる特徴により、本発明のスパイスミックスは、食品に簡便に強い香味を付与することができ、且つその香味の持続時間が長いという効果を奏する。同様の効果を謳う特許文献１及び２に記載の技術は、スパイス末の調製（スパイス原料の粉砕）又は保管方法に主たる特徴を有し、それ故に、その調製・保管作業に所定の条件があって作業の簡便さに欠ける。これに対し、本発明では、用いる複数種のスパイス末それぞれ自体は基本的に通常のものと変わらず、それらの配合を工夫することで所定の効果が発現可能になされているので、煩わしいスパイス末の調製・保管作業無しに、強くて持続性のある香味を簡便に食品に付与することができる。しかも本発明のスパイスミックスは、加熱調理に供されることを想定して構成されているため、例えば、食材に適用して加熱調理した場合であっても、好ましい香気成分は飛散されずに保持され、その他の雑味につながる香気成分は飛散されるため、極めて好ましい香味を食品に付与することができる。 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 types of specific spice powders (powdered fragrance substances) are blended in a specific amount. 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. And since the spice mix of this invention is comprised supposing that it uses for heat cooking, even when it is a case where it heat-cookes by applying to a foodstuff, a preferable aromatic component is hold | maintained without scattering In addition, since aroma components that lead to other miscellaneous tastes are scattered, a very preferable flavor can be imparted to food.
本発明のスパイスミックスは、（１）ブラックペッパー末、ホワイトペッパー末、フェンネル末、オニオン末、マジョラム末及びガーリック末からなる群から選択される１種以上を５０〜９０質量％、（２）ナツメグ末、ローズマリー末、パプリカ末、タイム末、セージ末及びオレガノ末からなる群から選択される１種以上を５〜３０質量％、並びに（３）オールスパイス末、クローブ末及びジンジャー末からなる群から選択される１種以上を５〜３０質量％含有する。前記の各群から２種以上のスパイス末が選択される場合、その２種以上のスパイス末の合計含有量が、当該群における前記範囲内にあればよい。例えば、ブラックペッパー末及びホワイトペッパー末の両方を用いる場合は、これらの合計含有量が５０〜９０質量％であればよい。これら特定のスパイス末の配合量が前記範囲外では、スパイスの香気成分が早く揮発して香味が足りなくなるか、又は各スパイスのバランスが崩れた香味となり、前記効果は奏されない。これら複数種の特定のスパイス末としては、それぞれ、同名のスパイス末として通常使用されているものを特に制限無く用いることができる。 The spice mix of the present invention comprises (1) 50 to 90% by mass of one or more selected from the group consisting of black pepper powder, white pepper powder, fennel powder, onion powder, marjoram powder and garlic powder, and (2) nutmeg 5 to 30% by mass of at least one selected from the group consisting of powder, rosemary powder, paprika powder, thyme powder, sage powder and oregano powder, and (3) a group consisting of allspice powder, clove powder and ginger powder 5-30 mass% of 1 or more types selected from are contained. When two or more types of spice powders are selected from each of the above groups, the total content of the two or more types of spice powders may be within the above range in the group. For example, when both black pepper powder and white pepper powder are used, the total content thereof may be 50 to 90% by mass. When the blending amount of these specific spice powders is outside the above range, the spice aroma component volatilizes quickly and the flavor becomes insufficient, or the spices are out of balance, and the above effects are not achieved. As these plural kinds of specific spice powders, those usually used as spice powders of the same name can be used without particular limitation.
本発明のスパイスミックスにおいて、ブラックペッパー末、ホワイトペッパー末、フェンネル末、オニオン末、マジョラム末及びガーリック末からなる群から選択される１種以上の配合量は、好ましくは５５〜８０質量％、さらに好ましくは６０〜７０質量％である。また、ナツメグ末、ローズマリー末、パプリカ末、タイム末、セージ末及びオレガノ末からなる群から選択される１種以上の配合量は、好ましくは１０〜２５質量％、さらに好ましくは１５〜２０質量％である。また、オールスパイス末、クローブ末及びジンジャー末からなる群から選択される１種以上の配合量は、好ましくは１０〜２０質量％、さらに好ましくは１２〜１５質量％質量部である。 In the spice mix of the present invention, the blending amount of one or more selected from the group consisting of black pepper powder, white pepper powder, fennel powder, onion powder, marjoram powder and garlic powder is preferably 55 to 80% by mass, Preferably it is 60-70 mass%. Further, the blending amount of one or more selected from the group consisting of nutmeg powder, rosemary powder, paprika powder, thyme powder, sage powder and oregano powder is preferably 10-25% by mass, more preferably 15-20% by mass. %. Moreover, the compounding quantity of 1 or more types selected from the group which consists of an allspice powder, a clove powder, and a ginger powder becomes like this. Preferably it is 10-20 mass%, More preferably, it is 12-15 mass%.
本発明のスパイスミックスには、前記効果をより確実に奏させるようにする観点からさらに、植物性蛋白粉及び動物性蛋白粉からなる群から選択される１種以上を、該スパイスミックス中の全スパイス末１００質量部に対して２０〜２００質量部含有させることができる。植物性蛋白粉としては、大豆、小麦、米等の植物に由来する蛋白質を粉末状にしたものを用いることができる。動物性蛋白粉としては、肉、卵、牛乳等の動物に由来する蛋白質を粉末状にしたものを用いることができる。植物性蛋白粉及び動物性蛋白粉の両方を含有させると特に好ましい。これら蛋白粉の含有量は、スパイスミックス中の全スパイス末１００質量部に対して、好ましくは５０〜１５０質量部、さらに好ましくは７０〜１００質量部である。 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.
本発明のスパイスミックスに配合される前記各成分は、何れも、各種液体原料を固形化するか、又は各種固形原料を粉砕して得られる粉体原料（粉末状物質）である。前記各成分（粉体原料）を得るための固形原料の粉砕方法は、通常の食品原料粉末の製造方法を用いることができ、例えば、回転羽による粉砕、ミルによる粉砕、臼による粉砕、気流式粉砕機による粉砕等が挙げられる。また、前記各成分（粉体原料）の粒子径は、通常のスパイス末に適用可能な粒子径であればよく、例えば粗挽きで２５０〜１０００μｍ程度、細挽きで２０〜３００μｍ程度とすることができる。 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.
本発明のスパイスミックスは、前記各成分（粉体原料）を混合することにより製造することができる。粉体原料の混合方法は、通常の食粉原料粉末の混合方法を用いればよい。粉体原料の混合形態としては、例えば、粉体原料を固形原料の粉砕により得る場合には、１）粉砕前の複数種の固形原料をそれぞれ個別に粉砕して複数種の粉体原料を得、該複数種の粉体原料を前記含有量となるように混合する形態でもよく、２）粉砕前の複数種の固形原料を前記含有量となるように混合後、その混合物を粉砕する形態でもよい。 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.
本発明のスパイスミックスは、食品に添加することにより、該食品に強くて持続性のある香味を付与することができる。本発明のスパイスミックスが適用可能な食品としては、香味の付与が好ましい食品であれば特に制限はなく、例えば、肉類、魚介類、野菜類及びこれらを用いた各種料理が挙げられ、該料理としては、揚げ物類、焼き物類、炒め物類、蒸し物類、生もの類、ソース類、スープ類を例示できる。本発明のスパイスミックスは、さらに１００℃以上で加熱調理する食品、特に１５０℃以上で加熱調理する食品の風味向上のための香味付与に用いるのが好ましく、とりわけ、食材を肉類とする揚げ物、例えば、トンカツ、から揚げ、フライドチキンに用いるのが好ましい。また本発明のスパイスミックスは、これを添加して調理した調理済み食品を、ウォーマー、ヒーター、温蔵庫等で保温又は加温しながら長時間保持する食品に用いるのが好ましい。例えば、トンカツ、から揚げ、フライドチキン等の調理済みの揚げ物を、ウォーマー内に載置して４０〜６０℃程度で保温しながら展示・販売する調理済み食品の製造に、本発明のスパイスミックスを用いると、調理後から販売までの間に香気成分が飛散し、食品の香味が低下することを抑制することができるため好ましい。 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.
本発明のスパイスミックスの各種食品への添加量は、本発明の効果が期待できる量であればよく、食品の種類や調理から喫食までの時間、香味に対する嗜好の程度等により適宜変更することができる。一般的な添加量としては、添加する食品全量に対して、０．０００１〜１５質量％、好ましくは０．００１〜５質量％程度である。 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%.
次に、本発明のスパイスミックスを特定量含有する本発明の加熱調理用調味料について説明する。本発明のスパイスミックスは、各種食材を用いた、加熱調理、非加熱調理等の各種調理法による食品に適用が可能であるが、加熱調理食品に用いると、香りがよく立ち昇るため、好ましい。本発明の加熱調理用調味料における本発明のスパイスミックスの含有量は、加熱調理用調味料の全質量中、１〜８０質量％であり、好ましくは５〜７０質量％、さらに好ましくは１０〜６０質量％である。本発明の加熱調理用調味料が含有し得るその他の成分としては、塩、醤油、発酵調味料、果実調味料等が挙げられる。 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.
本発明の加熱調理用調味料は、食材に付着させ加熱調理して食品を得るのに使用できる。食材の加熱方法は特に制限されず、例えば、焼き、炒め、煮る、蒸す、油ちょうの他、電子レンジ、オーブン、スチームコンベクションオーブン、オーブントースター、グリル等の公知の加熱手段による加熱方法が挙げられる。以上の加熱方法の中でも、本発明の加熱調理用調味料が特に効果を発揮し得るのは、油を用いて比較的高温で加熱調理する、油ちょうである。 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.
次に、本発明のスパイスミックスを特定量含有する本発明の揚げ物用衣材について説明する。本発明のスパイスミックスは、単独で食材にまぶして用いてもよいが、揚げ物を製造する場合には、衣材に予め本発明のスパイスミックスを配合しておき、これを用いて調理を行うことで、簡便で失敗が少なく揚げ物を製造することができる。本発明の揚げ物用衣材における本発明のスパイスミックスの含有量は、該揚げ物用衣材の全質量中、０．１〜１０質量％であり、好ましくは０．２〜８．５質量％、さらに好ましくは０．２〜６質量％である。 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%.
本発明の揚げ物用衣材は、本発明のスパイスミックスに加えてさらに、穀粉又は澱粉を含有する。穀粉としては、小麦粉、片栗粉、くず粉、米粉、ライ麦粉等が挙げられ、澱粉としては、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ等の澱粉の他、これらの澱粉に、アセチル化、エーテル化、架橋、酸化、α化等の化工若しくは物理処理を施した澱粉、あるいはそれらの混合物等が挙げられ、本発明ではこれらの１種を単独で又は２種以上を組み合わせて用いることができる。穀粉又は澱粉は、本発明の揚げ物用衣材の主原料であり、その含有量（穀粉及び澱粉の両方を含有する場合はそれらの合計含有量）は、該揚げ物用衣材の全質量中、５０質量％以上であり、好ましくは６５〜９５質量％、さらに好ましくは７５〜８５質量％である。 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%.
本発明の揚げ物用衣材は、前記各成分（本発明のスパイスミックス、穀粉、澱粉）以外の他の成分を含有していてもよい。この他の成分としては、この種の揚げ物用衣材の製造に通常用いられる原材料の１種以上が挙げられ、例えば、砂糖等の糖類、油脂類、粉乳、色素、香料、食塩、乳化剤、増粘剤、ミネラル、酵素、呈味剤、香辛料を例示できる。 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.
本発明の揚げ物用衣材は、前記各成分を混合することにより製造することができる。また、本発明の揚げ物用衣材の形態としては、粉体（まぶし粉）でもよく、あるいは該粉体を水に溶いて得られる液体又は半液体（バッター液）でもよい。 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.
本発明のスパイスミックス、加熱調理用調味料又は揚げ物用衣材（以下、これらを総称して、「スパイスミックス類」ともいう）を食材に付着させ、加熱調理してなる食品（揚げ物）としては、例えば、ａ）まぶし粉の形態の本発明のスパイスミックス類を食材に直接まぶして油ちょうするから揚げ、ｂ）食材を水又は通常のバッター液（本発明のスパイスミックス類を用いていないバッター液）に浸した後、まぶし粉の形態の本発明のスパイスミックス類を該食材にまぶして油ちょうするフライ、ｃ）バッター液の形態の本発明のスパイスミックス類を食材に付着させて油ちょうする天ぷら、ｄ）まぶし粉の形態の本発明のスパイスミックス類を食材にまぶした後、小麦粉を水に溶いた液を該食材に付着させて油ちょうする天ぷら、ｅ）まぶし粉の形態の本発明のスパイスミックス類を食材にまぶした後、該食材を溶き卵に浸し、さらに該食材にパン粉を付着させて油ちょうするカツレツ、ｆ）本発明のスパイスミックス類、水及び油の混合物を食材に付着させて油ちょうするフリッター、等が挙げられる。 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.
本発明のスパイスミックス類を食材に付着させ、加熱調理して揚げ物等の食品を得るに際しては、食材の総加熱時間の５０％〜９５％を、油ちょう以外の他の加熱方法による加熱時間とすることが好ましい。例えば、本発明の揚げ物用衣材を用いて揚げ物を製造する場合、本発明の揚げ物用衣材が付着した食材の加熱方法としては油ちょうが選択されるところ、通常通り油ちょうのみを利用するのではなく、油ちょうに加えて油ちょう以外の他の加熱方法を組み合わせることが、スパイスの香味がより持続する点で好ましい。油ちょう以外の他の加熱方法としては、例えば、蒸煮の他、電子レンジ、オーブン、スチームコンベクションオーブン、オーブントースター、グリル等の公知の加熱手段による加熱が挙げられる。 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.
本発明のスパイスミックス類が付着した食材の総加熱時間に占める、油ちょう以外の他の加熱方法による加熱時間の割合は、好ましくは６５〜９１％、さらに好ましくは７５〜８６％である。尚、ここでいう「食材の総加熱時間」は、本発明のスパイスミックス類が付着した食材の総加熱時間であって、付着前の食材の加熱時間（例えば、食材の下茹で時間）は含まれない。 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.
油ちょうと油ちょう以外の他の加熱方法とを組み合わせる場合、油ちょうが最後になるように組み合わせると、食品（揚げ物）の表面がカラリとなり良好な外観となるため好ましい。組み合わせの例としては、ｉ）本発明のスパイスミックス類が付着した食材を電子レンジで４５秒加熱し、次いで３０秒間油ちょうして仕上げる方法、ｉｉ）本発明のスパイスミックス類が付着した食材をスチームコンベクションオーブンで３分加熱し、次いで２０秒間油ちょうして仕上げる方法、等が挙げられる。加熱の温度や時間は、食品（揚げ物）の種類や食材の大きさ等に応じて適宜設定すればよい。 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.
本発明を具体的に説明するために実施例を挙げるが、本発明は実施例によって制限されるものではない。 Examples will be given to specifically describe the present invention, but the present invention is not limited to the examples.
〔実施例１〜４及び比較例１〜５〕
下記表１の配合で各スパイスミックスを製造した。[Examples 1 to 4 and Comparative Examples 1 to 5]
Each spice mix was manufactured with the composition shown in Table 1 below.
〔試験例１〕
１枚１５０ｇの牛ロースステーキ肉を複数枚用意し、試験対象のスパイスミックス０．５ｇを、それぞれ２枚ずつ、肉の片面に刷り込んだ。５分後にフライパンに３ｇの牛脂をのせて加熱し、フライパンが十分に熱せられたところでスパイスミックスを刷り込んだステーキ肉を、そのミックス刷り込み面側を下にして該フライパンにのせ、１分間加熱調理した後、該ステーキ肉を裏返してさらに１分３０秒間加熱調理した。焼き上がったステーキ肉の各１枚を切り分け、その調理直後の香りの質とバランスを、１０名のパネラーに下記評価基準（５点満点）により評価してもらった。さらに焼き上がったステーキ肉の残りの各１枚を、表面温度が約５０℃になるようウォーマーで６時間保管し、その後前記と同様に切り分けて１０名のパネラーに下記評価基準により香りの持続性を評価してもらった。以上の評価結果（１０名のパネラーの平均点）を下記表１に示す。[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.
〔試験例２〕
１００ｇにカットした鶏もも肉を用意し、試験対象のスパイスミックス３質量部、塩６質量部、小麦粉９１質量部及び水１００質量部を混合して調製したバッター液を付着させた。バッター液を付着した鶏もも肉を温度１７５℃の油で４分間油ちょうして、フライドチキンを製造した。調理直後の各フライドチキンの香りの質とバランスを、１０名のパネラーに下記評価基準（５点満点）により評価してもらった。さらに残ったフライドチキンを、表面温度が約５０℃になるようウォーマーで８時間保管し、同様に１０名のパネラーに下記評価基準により香りの持続性を評価してもらった。以上の評価結果（１０名のパネラーの平均点）を下記表２に示す。[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.
＜香りの質の評価基準＞（試験例１用）
５点：甘くスパイシーで爽やかな香りが強く、肉の臭みも消えており、極めて好ましい。
４点：甘くスパイシーで爽やかな香りがあり、肉の臭みもほぼ消えており、好ましい。
３点：甘くスパイシーで爽やかな香りがあるが、肉の臭みがややある。
２点：甘くスパイシーで爽やかな香りは少なく、雑味のある香気と肉の臭みがあり、やや不良。
１点：甘くスパイシーで爽やかな香りに乏しく、雑味のある香気と肉の臭みが強く、不良。<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.
＜香りの質の評価基準＞（試験例２用）
５点：甘くスパイシーで爽やかな香りと肉のジューシーな香りが強く引き立ち、極めて好ましい。
４点：甘くスパイシーで爽やかな香りと肉のジューシーな香りが引き立ち、好ましい。
３点：甘くスパイシーで爽やかな香りと肉のジューシーな香りがあるが、脂臭さがややある。
２点：甘くスパイシーで爽やかな香りと肉のジューシーな香りが少なく、雑味のある香気と脂臭さがあり、やや不良。
１点：甘くスパイシーで爽やかな香りと肉のジューシーな香りに乏しく、雑味のある香気と脂臭さが強く、不良。<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.
＜香りのバランスの評価基準＞（試験例１用）
５点：焼けた肉の香ばしさとスパイスの香りが非常にバランスよく、極めて好ましい。
４点：焼けた肉の香ばしさとスパイスの香りがバランスよく、好ましい。
３点：焼けた肉の香ばしさとスパイスの香りのバランスがやや崩れている。
２点：焼けた肉の香ばしさとスパイスの香りのバランスが崩れ、好ましくない。
１点：焼けた肉の香ばしさとスパイスの香りのバランスが大きく崩れ、非常に好ましくない。<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.
＜香りのバランスの評価基準＞（試験例２用）
５点：肉と油とスパイスの香りが非常にバランスよく、極めて好ましい。
４点：肉と油とスパイスの香りがバランスよく、好ましい。
３点：肉と油とスパイスの香りのバランスがやや崩れている。
２点：肉と油とスパイスの香りのバランスが崩れ、好ましくない。
１点：肉と油とスパイスの香りのバランスが大きく崩れ、非常に好ましくない。<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.
＜香りの持続性の評価基準＞（全試験例共通）
５点：調理直後とほぼ同等で、ほぼ完全に香りが持続している。
４点：調理直後に比べるとやや劣るが、十分に香りが持続している。
３点：調理直後に比べると劣るが、香りが持続している。
２点：調理直後に比べて香りが低下しており、やや不満がある。
１点：調理直後に比べて香りが大きく低下しており、不満がある。<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.
表１及び表２に示す通り、各実施例のスパイスミックスは、前記（１）〜（３）の３種のスパイス群を全て含有しているため、これら特定の３種のスパイス末のうちの何れかを含有していない各比較例のスパイスミックスに比して、香りの質、バランス及び持続性に優れる結果となった。以上のことから、スパイスミックスにおいてこれら各評価項目を向上するためには、前記（１）〜（３）の３種のスパイス末が必須であることがわかる。 As shown in Table 1 and Table 2, the spice mix of each example contains all the three spice groups (1) to (3). Compared with the spice mix of each comparative example which did not contain either, the result was excellent in fragrance quality, balance and sustainability. From the above, in order to improve each of these evaluation items in the spice mix, it can be seen that the three types of spice powders (1) to (3) are essential.
〔実施例５〜１３及び比較例６〜７〕
下記表３の配合でスパイスミックスを製造した。試験例２に従い、製造したスパイスミックスを用いてフライドチキンを製造し、評価した。その結果（１０名のパネラーの平均点）を下記表３に示す。[Examples 5 to 13 and Comparative Examples 6 to 7]
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.
表３に示す通り、各比較例のスパイスミックスは、何れも前記（１）〜（３）の３種のスパイス末を全て含有しているものの、その含有量が前記特定範囲から外れているため、各実施例のスパイスミックスに比して、香りの質、バランス及び持続性に劣る結果となった。以上のことから、スパイスミックスにおいてこれら各評価項目を向上するためには、前記（１）〜（３）の３種のスパイス末を単に含有するだけでは足りず、各スパイス末をそれぞれ前記特定範囲で配合することが重要であることがわかる。 As shown in Table 3, the spice mix of each comparative example contains all the three types of spice powders (1) to (3), but the content is out of the specific range. Compared with the spice mix of each Example, it became a result inferior to the quality of fragrance, 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 three types of spice powders (1) to (3), and each spice powder is contained in the specific range. It is understood that it is important to blend with.
〔実施例１４〜２０及び比較例８〜９〕
下記表４の配合でスパイスミックスを製造した。試験例２に従い、製造したスパイスミックスを用いてフライドチキンを製造し、評価した。その結果（１０名のパネラーの平均点）を下記表４に示す。尚、下記表４には、実施例１の結果を再掲した。[Examples 14 to 20 and Comparative Examples 8 to 9]
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.
表４に示す通り、各比較例のスパイスミックスは、何れも前記（２）のスパイス末の含有量が前記特定範囲（５〜３０質量％）から外れているため、各実施例のスパイスミックスに比して、香りの質、バランス及び持続性に劣る結果となった。 As shown in Table 4, the spice mix of each comparative example has a spice powder content of (2) that is out of the specific range (5 to 30% by mass). In comparison, the quality, balance and sustainability of the scent were inferior.
〔実施例２１〜２４及び比較例１０〜１１〕
下記表５の配合でスパイスミックスを製造した。試験例２に従い、製造したスパイスミックスを用いてフライドチキンを製造し、評価した。その結果（１０名のパネラーの平均点）を下記表４に示す。尚、下記表５には、実施例１の結果を再掲した。[Examples 21 to 24 and Comparative Examples 10 to 11]
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 4 below. In Table 5 below, the results of Example 1 are shown again.
表５に示す通り、各比較例のスパイスミックスは、何れも前記（３）のスパイス末の含有量が前記特定範囲（５〜３０質量％）から外れているため、各実施例のスパイスミックスに比して、香りの質、バランス及び持続性に劣る結果となった。 As shown in Table 5, since the spice mix of each comparative example is out of the specific range (5 to 30% by mass), the spice mix of each example is not included in the spice mix of each example. In comparison, the quality, balance and sustainability of the scent were inferior.
〔実施例２５〜３４〕
下記表６の配合でスパイスミックスを製造した。試験例２に従い、製造したスパイスミックスを用いてフライドチキンを製造し、評価した。その結果（１０名のパネラーの平均点）を下記表６に示す。尚、下記表６には、実施例１４の結果を再掲した。[Examples 25-34]
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 6 below, the results of Example 14 are shown again.
表６に示す通り、実施例２６〜３０、３３及び３４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〔前記（１）〜（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２５、３１及び３２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３４が最も結果が良好であった。 As shown in Table 6, the spice mixes of Examples 26 to 30, 33 and 34 were obtained by adding vegetable protein powder (soy protein powder) and / or animal protein powder (egg white powder) to the whole spice powder in the spice mix. [Mixture of spice powders of (1) to (3)] Since it is contained in the range of 20 to 200 parts by mass with respect to 100 parts by mass, the scent is compared with other examples shown in Table 6. Results in excellent quality, balance and sustainability. Although Examples 25, 31 and 32 contained soy protein powder or egg white powder, the content was not appropriate, and thus no noticeable effect was observed. Example 34 containing both soy protein powder and egg white powder performed best.
〔製造例１〜１０〕
下記表７の配合で揚げ物用衣材を製造した。使用したスパイスミックスの組成は、ブラックペッパー末〔前記（１）のスパイス末〕８０質量％、タイム末〔前記（２）のスパイス末〕１０質量％、ショウガ末〔前記（３）のスパイス末〕１０質量％であった。薄力粉としては、日清製粉製のフラワーを用い、タピオカ澱粉としては、日本食品化工製の日食ねりこみ澱粉Ｋ−１を用いた。各揚げ物用衣材１００質量部に対して、水２００質量部を混合してバッター液を製造した。打ち粉をした豚ロース肉１００ｇにこのバッター液を絡め、さらにパン粉を付着させ、下記加熱工程Ａ〜Ｅの何れか１つを行って、とんかつを製造した。[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: black pepper powder [spice powder of (1) above] 80% by weight, thyme powder [spice powder of (2) above] 10%, ginger powder [spice powder of (3) above] It was 10% by mass. 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.
・加熱工程Ａ：６分間油ちょう（油ちょう以外の他の加熱方法による加熱時間の割合０％）
・加熱工程Ｂ：２分間油ちょう→８分間スチームコンベクション→２分間油ちょう（油ちょう以外の他の加熱方法による加熱時間の割合６６．７％）
・加熱工程Ｃ：１分間油ちょう→１０分間スチームコンベクション→１分間油ちょう（油ちょう以外の他の加熱方法による加熱時間の割合８３．３％）
・加熱工程Ｄ：０．５分間油ちょう→１３分間スチームコンベクション（油ちょう以外の他の加熱方法による加熱時間の割合９６．３％）
・加熱工程Ｅ：３分間油ちょう→３分間スチームコンベクション→３分間油ちょう（油ちょう以外の他の加熱方法による加熱時間の割合３３．３％）・ 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)
〔試験例３〕
調理直後の各とんかつについて１０名のパネラーに、香りの質とバランスを下記評価基準により評価してもらうと共に、香りの持続性を前記評価基準により評価してもらった。その結果（１０名のパネラーの平均点）を下記表７に示す。[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.
＜香りの質の評価基準＞（試験例３用）
５点：とんかつ肉のジューシーな香りが非常に引き立ち、極めて好ましい。
４点：とんかつ肉のジューシーな香りが引き立ち、好ましい。
３点：とんかつ肉のジューシーな香りがあるが、脂臭さがややある。
２点：とんかつ肉のジューシーな香りが少なく、雑味のある香気と脂臭さがあり、やや不良。
１点：とんかつ肉のジューシーな香りに乏しく、雑味のある香気と脂臭さが強く、不良。
＜香りのバランスの評価基準＞（試験例３用）
５点：肉とソースとスパイスの香りが非常にバランスよく、極めて好ましい。
４点：肉とソースとスパイスの香りがバランスよく、好ましい。
３点：肉とソースとスパイスの香りのバランスがやや崩れている。
２点：肉とソースとスパイスの香りのバランスが崩れ、好ましくない。
１点：肉とソースとスパイスの香りのバランスが大きく崩れ、非常に好ましくない。<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.
表７から明らかなように、（揚げ物用衣材が付着した食材の総加熱時間に占める、）油ちょう以外の他の加熱方法による加熱時間の割合が前記特定範囲（５０〜９５質量％）内にある製造例２、３及び６〜８は、該割合が前記特定範囲外にある他の製造例に比して、香りの質、バランス及び持続性に優れる結果となった。以上のことから、揚げ物用衣材を食材に付着させ加熱調理する食品の製造方法において、油ちょう以外の他の加熱方法による加熱時間の割合の前記特定範囲の臨界意義が明らかである。 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.
本発明のスパイスミックス、加熱調理用調味料及び揚げ物用衣材は、１０℃〜８０℃の通常食品を供する温度帯において、食品に簡便に甘くスパイシーで爽やかな香りを付与することができ、食材の香りを引き立てつつ臭みを消し、且つその香りの持続時間が長い。特に食材と共に１００℃以上で加熱調理を行った場合には、スパイスミックスに含まれる不要な香気成分は揮発し、食品の香り付けに重要な香気成分を選択的に保持することができる。しかも、加熱調理後に揮発せずに残った香気成分により、加熱調理後の食品を４０℃〜８０℃程度で２〜１０時間といった長時間保温した場合に、該食品に十分に香味を保持させることができる。 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.
また、本発明の食品は、本発明のスパイスミックス、加熱調理用調味料又は揚げ物用衣材を用いて加熱調理されているため、香味及び香りが強く且つ香りのバランスに優れ、しかも経時による香味の低下が起こり難い。また、本発明の食品の製造方法によれば、そのような香味に優れた食品が簡便且つ安定的に得られる。 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.
本発明を具体的に説明するために実施例を挙げるが、本発明は実施例によって制限されるものではない。尚、実施例２〜４及び１８並びに製造例１〜１０は参考例である。 Examples will be given to specifically describe the present invention, but the present invention is not limited to the examples. In addition, Examples 2-4 and 18 and Production Examples 1-10 are reference examples.
〔製造例１〜１０〕
下記表７の配合で揚げ物用衣材を製造した。使用したスパイスミックスの組成は、ブラックペッパー末〔前記（１）のスパイス末〕８０質量％、タイム末〔前記（２）のスパイス末〕１０質量％、ジンジャー末〔前記（３）のスパイス末〕１０質量％であった。薄力粉としては、日清製粉製のフラワーを用い、タピオカ澱粉としては、日本食品化工製の日食ねりこみ澱粉Ｋ−１を用いた。各揚げ物用衣材１００質量部に対して、水２００質量部を混合してバッター液を製造した。打ち粉をした豚ロース肉１００ｇにこのバッター液を絡め、さらにパン粉を付着させ、下記加熱工程Ａ〜Ｅの何れか１つを行って、とんかつを製造した。
[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: black pepper powder [spice powder of (1) above] 80 mass%, thyme powder [spice powder of (2) above] 10 mass%, ginger powder [spice powder of (3) above] It was 10% by mass. 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.
Claims (6)
前記スパイスミックス、前記加熱調理用調味料又は前記揚げ物用衣材が付着した食材の総加熱時間の５０％〜９５％は、油ちょう以外の他の加熱方法による加熱時間である、食品の製造方法。A spice mix according to claim 1 or 2, a seasoning for cooking according to claim 3 or a fried food clothing according to claim 4 attached to a food material, and a method for producing food to be cooked,
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, .
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