KR20130012102A

KR20130012102A - Preparation method of homogeneously mixed spice mixture

Info

Publication number: KR20130012102A
Application number: KR1020110073332A
Authority: KR
Inventors: 안영훈
Original assignee: 안영훈
Priority date: 2011-07-24
Filing date: 2011-07-24
Publication date: 2013-02-01

Abstract

The present invention is a method for preparing a spice mixture powder in which powders having different particle sizes or specific gravity are uniformly mixed, and melting the fat or oil in a solid state at room temperature or lower at a low temperature to powder of large particles such as sugar or salt. It is related with the manufacturing method characterized by attaching the spice powder of a small particle to it after apply | coating, and cooling it below the temperature to which fats and oils solidify. In this way, the spices are attached to salt or sugar and mixed uniformly to prevent separation during handling, transportation, and use, and a small amount of spices can be used evenly in food at a suitable concentration. I can improve the texture of the mouth.

Description

Preparation method of homogeneously mixed spice mixture

The present invention is a method for producing a uniformly mixed spice mixture powder, in order to use a small amount in the cooking of food due to the characteristics of the spice evenly to be used in a suitable concentration evenly in the food in a method for producing a uniform mixed distribution of particles having different specific gravity Invention.

Powdered foods that are used in small amounts, such as spices, are not easy to mix in small amounts evenly in foods, or evenly sprinkled on dishes. Thus, simple mixtures of sugar and salt are manufactured and marketed for use in small amounts of spices. However, these products were difficult to achieve because they were separated during handling, transportation, and use due to differences in size or specific gravity between salt or sugar and spice particles. It is very difficult to uniformly mix powdered food materials of different sizes and specific gravity using common powder mixing equipment or machines. Even if mixed uniformly, powder products that are simply mixed may be subjected to vibrations during handling and transportation. Separation occurs in the liver. Therefore, these simple mixed powder products are finally impossible to use in uniform concentrations in cooking and cooking food or preparing food.

In order to solve such a problem, conventionally, a method of increasing the size of spice particles and simply mixing them with salt for the purpose of preventing separation of powder raw particles is used, but in this case, the chewing texture of the spice particles is not good, and the flavor when chewing Sometimes you are too strong to feel rejected. (1) Method of pulverizing spice particles into small pieces (1) Mixing materials that melt in water, such as water-soluble gums or sugars, to support cohesion together, adding a little water to make granules, and drying them (2) Dispersing or dissolving raw materials in water Method of spray drying (3) Method of mixing raw materials and blowing water or steam at the same time to agglomerate particles and drying them (4) Powder materials with small specific gravity or small amount used together with sticky materials of single or water soluble The liquid dispersed or dissolved in water is sprayed onto a powder raw material to be used in a large amount, and then bonded and dried. These methods require expensive equipment and manufacturing costs due to complicated processes. In addition, it was not possible to exclude the disadvantage that the flavor changes or the required volatile components during the manufacturing process by heating to a high temperature for drying or using a hot air or using a vacuum to dry at a low temperature.

Therefore, in order to solve the problems of the prior art, it is possible to prevent the loss of fragrance components and the like while reducing the manufacturing cost by not heating to a high temperature, and to improve the texture when crushing the spices to a small size, and the appropriate strength It is intended to provide a method of preparing a spice powder product in which the flavor of the powder is uniformly mixed without the particles being separated from each other.

The present invention is to apply the powder raw materials such as sugar and salt used in large amounts and large amounts at room temperature, such as cocoa butter, which is a solid at room temperature, and then by adding the powder spices raw materials used in small amounts and adhering and cooling them, Minimized disappearance and produce a uniformly mixed spice powder that does not separate.

In the present invention, the fat or oil used purified cocoa butter or purified vegetable cured fat which is solid at room temperature. The fats and oils used are used to prevent the fats and oils from dispersing over time without adversely affecting the product, while the specific flavor of the fats and oils does not affect the product. Purified oils that were solid at room temperature were used.

The uniformly mixed spice mixture powder prepared by the present invention is finely ground to reduce the size of the spice particles to improve the texture of eating, while not too strong and the flavor of the spice can be felt to a moderate degree, while the salt size is large Sugar and spice particles are not separated from each other so that small amounts of spices can be used accurately and in small amounts.

The present invention (1) melting the refined fats (cocoa butter or hardened fats) that are solid at room temperature at the melting point of the fats or oils and slightly higher temperature (2) melting to a large amount of used powder raw materials such as salt or sugar (3) Applying a small amount of used spice raw materials, such as cinnamon powder and pepper powder, to a large amount of raw material with large amounts of oil-coated particles (4) Small particles attached to large particles do not fall off (5) mixing the raw materials into the cooled mixture as necessary to prevent the oil from being hardened in order to prevent the oil from being hardened.

&Lt; Example 1 >

(1) 3 kg of purified cocoa butter was placed in a mixer equipped with a hot water jacket and a stirrer, and heated to 40 ° C., slightly higher than the temperature at which the cocoa butter was melted. (2) 21.7 kg of brown sugar was added and stirring was continued while maintaining the temperature at 40 ° C. so that cocoa butter was evenly applied to brown sugar. (3) 3 kg of cinnamon powder was added and stirred so that the cinnamon powder was evenly attached to brown sugar. (4) 25 kg of cinnamon mixed powder was prepared by supplying cold water to the mixer jacket and cooling until the product temperature was 25 ° C. while slowly stirring. (5) The cinnamon powder mixed with cinnamon powder attached to the brown sugar thus prepared can be packaged in a container with a lid with several small holes, and can be topping evenly over the cappuccino coffee.

(1) 0.1 kg of refined coconut oil was added to a mixer equipped with a hot water jacket and a stirrer, and the mixture was heated and dissolved at 45 ° C. (2) 8.9 kg of sugar was added and stirred while maintaining the temperature at 45 ° C. so that the coconut oil was evenly applied to the sugar. (3) 1 kg of cinnamon powder was added and stirred to make the cinnamon powder evenly adhere to the sugar. (4) Cold water was supplied to the mixer jacket, and the mixture was cooled slowly until the temperature reached 25 ° C., thereby preparing 10 kg of cinnamon mixed powder having cinnamon powder attached to the sugar particles. The prepared cinnamon mixed powder can be used for cinnamon flavored bread or cake.

(1) 0.15 kg of coconut oil was added to a mixer equipped with a hot water jacket and a stirrer, and the mixture was heated and dissolved at 45 ° C. (2) 7.35 kg of refined salt was added and stirred while maintaining the product temperature at 45 ° C. so that the coconut oil was evenly applied to the refined salt. (3) 2.5 kg of pepper powder pulverized to # 60 mesh or less was added to the mixture, followed by stirring to allow the pepper powder to be evenly attached to the refined salt. (4) Cold water was supplied to the mixer jacket, and the mixture was cooled to a temperature of 25 ° C. while slowly stirring to prepare 10 kg of pepper mixture powder.

(1) 0.15 kg of purified cocoa butter was placed in a mixer equipped with a hot water jacket and a stirrer, and heated to 40 ° C., slightly higher than the temperature at which the cocoa butter was melted. (2) 5.85 kg of refined salt was added and stirred while maintaining the temperature at 40 ° C. so that cocoa butter was evenly applied to the refined salt. (3) 2 kg of pepper powder of # 60 mesh or less was added and stirred to make the cinnamon powder evenly adhere to the refined salt. (4) Cold water was supplied to the mixer jacket, and the mixture was cooled until the product temperature reached 25 ° C while slowly stirring. 2 kg of corn alpha starch was added to the mixture cooled in (5) (4) and mixed to prepare 10 kg of pepper mixed powder. The prepared pepper mixture powder can be evenly sprinkled evenly when roasting meat such as pork belly, and can be used for roasting meat and the like.

Claims

Melting the fats and oils which are solid at room temperature by applying heat
Applying the melted fat or oil to a large particle powder raw material
Attaching a small particle of spice powder to the large particle powder to which the fat or oil is applied
Cooling the spice attachment mixture

The process according to claim 1, wherein the fat or oil at room temperature is a purified cocoa butter.

The process according to claim 1, wherein the fat or oil in solid state at room temperature is a refined vegetable oil or fat.

The method according to claim 3, wherein the purified vegetable hardened oil is palm hardened oil, soybean hardened oil, cottonse hardened oil, canola hardened oil, or the like.

The method according to claim 1, wherein in the step of dissolving the fats and oils by applying heat, the heating temperature is a temperature at or slightly higher than the melting point of the fats and oils.

The production method according to claim 5, wherein the heating temperature is 60 ° C. or less.

The method of claim 1, wherein the large particle powder is a powder of all foods such as salt or sugar or glucose or fructose or alpha powder.

The method of claim 1, wherein the method for applying fats and oils is characterized by maintaining the temperature of the mixture at a temperature above the melting temperature of the fats and oils while mixing the melted fats and oils with large particles of powder.

The method of claim 1, wherein the small powder spice powder is a pulverized powder smaller than # 20 mesh as all spices such as cinnamon powder or pepper powder or garlic powder or onion powder or red pepper powder oregano powder or turmeric powder.

The method of claim 1, wherein the step of attaching the spice powder is characterized in that the spice powder is added to the powder of the large particles coated with fats and oils and mixed with stirring.

The method of claim 1 wherein the cooling step comprises cooling to a temperature at or below which the fat or oil used is completely solidified.

The method according to claim 1, wherein the method of applying fat or oil to the powder of large particles comprises spraying and applying the melted fat or oil while maintaining the temperature of the large particle powder at or above the melting temperature of the fat or oil.