TW201542100A - Spice mix, seasoning for cooking with heat, and fried-food batter - Google Patents

Abstract

This spice mix contains: (1) 50-90 mass% of one or more types of powder selected from a group consisting of powdered black pepper, powdered white pepper, fennel powder, onion powder, marjoram powder and garlic powder; (2) 5-30 mass% of one or more types of powder selected from a group consisting of powdered nutmeg, powdered rosemary, paprika powder, powdered thyme, powdered sage and powdered oregano; and (3) 5-30 mass% of one or more types of powder selected from a group consisting of powdered all-spice, powdered cloves and powdered ginger. Furthermore, it is preferable for the spice mix to also contain 20-200 parts by mass of one or more types of powder selected from a group consisting of a vegetable protein powder and an animal protein powder, relative to 100 parts by mass of the total of the powdered spices in the spice mix.

Description

Spice mixture, seasoning for heating conditioning and wrapping material for frying

The present invention relates to a perfume mixture which has less flavor reduction even after conditioning for a period of time. More specifically, it relates to a flavor mixture, and a seasoning for heating conditioning and a package for the same, wherein the fragrance mixture is not easily volatilized and scattered under high temperature conditions, and the conditioning process does not need to be said, even after conditioning and heat preservation and long The time is preserved, and the aroma is also sufficiently maintained, and the food is given a better aroma when consumed.

In the case of eating meat or fish and shellfish, various spices such as pepper, nutmeg, and ginger are used in order to suppress the odor of the ingredients and to highlight the flavor. The fragrances contain volatile aroma components, and the aroma components can be volatilized from room temperature to heating conditions, and complement the flavors of the ingredients or sauces to eliminate the odor, thereby giving the food a better aroma.

Since the aroma component contained in the fragrance is easily volatilized, the fragrance is usually sealed in a gas barrier container or the like for storage. On the other hand, the food which has been conditioned by the fragrance is hardly sealed, and if the food is not sealed and stored after conditioning, the aroma will gradually scatter and decrease, resulting in a lack of aroma or a poor residual fragrance at the time of eating. However, the subject which evaluates the aroma of the food or the like is a conditioner after the conditioning, and is a consumer when eating, and the conditioner is not the same as the consumer. Therefore, the flavor of the food that has been adjusted so far, and the like The reduction is not too much of a problem.

In recent years, in the retail of foods, the use of warmers and the like to heat-regulate foods that have been conditioned is becoming widespread. The present inventors have found that the aroma of the perfume in the conditioned food is lowered by the high temperature conditions at the time of conditioning or storage. especially Regarding fried foods such as dry fried foods, since the ingredients are put into a high-temperature oil for conditioning, the volatile components derived from the fragrance are largely volatilized, and the flavor is reduced after the conditioning, and is significantly reduced during the heat preservation process.

In order to solve such a problem, Patent Document 1 discloses a method for producing a processed meat product in which the fragrance is finely pulverized, filled and sealed in an oxygen-impermeable package within 24 hours, and stored under conditions in which oxygen is not present. And added to the meat ingredients within a certain time after opening. Further, Patent Document 2 describes that the flavor of the frozen pulverized granule which is pulverized under a low temperature condition of less than 0 ° C is more intense, and the duration of the scent is longer.

[Previous Technical Literature] [Patent Literature]

Patent Document 1: Japanese Patent Laid-Open Publication No. 2005-168386

Patent Document 2: Japanese Patent Laid-Open Publication No. 2010-051251

The present invention is a perfume mixture comprising: (1) one or more selected from the group consisting of black pepper powder, white pepper powder, fennel powder, onion powder, marjoram powder, and garlic powder, 50 to 90% by mass; 2) one or more selected from the group consisting of nutmeg, rosemary powder, paprika powder, thyme powder, sage powder, and oregano powder, 5 to 30% by mass; and (3) selected from the group consisting of One or more of the group consisting of powder, clove powder, and ginger is 5 to 30% by mass.

Moreover, the present invention relates to a seasoning for heating conditioning containing 1 to 80% by mass of the above-mentioned flavoring mixture, or a wrapping material for explosives containing 0.1 to 10% by mass of the above-mentioned flavoring mixture.

Moreover, the present invention is a food obtained by adhering the above-mentioned flavor mixture, the above-mentioned seasoning for heating conditioning or the above-mentioned package for frying to a foodstuff, and heating and conditioning.

Moreover, the present invention is a method for producing a food, wherein the flavor mixture, the seasoning for heating conditioning, or the package for frying is adhered to a foodstuff and heated, and the fragrance mixture is adhered thereto, and the heat treatment is used. Seasoning or wrapped in the above fried food 50% to 95% of the total heating time of the ingredients of the material is the heating time by other heating methods other than frying.

Due to the diversification of hobbies in recent years, there is a tendency for foods that are expected to use spices to have a stronger fragrance. The techniques described in Patent Documents 1 and 2 do not sufficiently cope with this expectation, and it is difficult to prepare and store the fragrance. A fragrance which can easily impart a strong fragrance to a food and has a long duration of the fragrance has not been provided.

An object of the present invention is to provide a fragrance mixture, a seasoning for heating conditioning, and a package for a fried material which can provide a strong fragrance to a food easily and which has a long duration of the fragrance.

Hereinafter, the perfume mixture of the present invention will be described first. The main feature of the perfume mixture of the present invention is the aspect in which a specific amount of a specific flavor powder (a powdery flavor material) is formulated. According to this feature, the fragrance mixture of the present invention exhibits an effect of easily imparting a strong fragrance to the food and having a long duration of the fragrance. The main features of the techniques described in Patent Documents 1 and 2, which claim the same effects, are the preparation of the fragrance powder (the pulverization of the fragrance raw material) or the storage method. Therefore, there are specific conditions for the preparation and storage operations, and the workability is insufficient. On the other hand, in the present invention, each of the plurality of flavor powders used is substantially different from the usual flavors, and the specific effects can be expressed by studying the blending thereof, and thus it is not necessary to be complicated. The preparation and storage of the flavor powder can easily impart a strong and sustained flavor to the food. Further, since the fragrance mixture of the present invention is constituted by heating and conditioning, even in the case of heating conditioning, for example, when applied to a foodstuff, the preferred aroma component is not scattered and is maintained, and other miscellaneous tastes are related. The aroma components are scattered, so they give an excellent aroma to the food.

The flavor mixture of the present invention comprises: (1) one or more selected from the group consisting of black pepper powder, white pepper powder, fennel powder, onion powder, marjoram powder and garlic powder, 50 to 90% by mass; (2) selected 1 or more of 5 to 30% by mass of the group consisting of free nutmeg, rosemary powder, chili powder, thyme powder, sage powder and oregano powder; and (3) selected from allspice, clove One or more kinds of 5 to 30% by mass of the group consisting of powder and ginger. In the case where two or more kinds of the fragrance powders are selected from the above groups, the total content of the two or more types of the fragrance powders may be within the above range of the group. For example, when black pepper powder and white pepper powder are used, the total content may be 50 to 90% by mass. When the blending amount of the specific flavoring powder is outside the above range, the aroma component of the fragrance rapidly evaporates and the flavor is insufficient, or the fragrance of each flavor becomes a flavor of the flavor, and the above effects cannot be exhibited. As the plurality of specific flavor powders, a user who is usually a perfume powder of the same name can be used without any particular limitation.

In the flavor mixture 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. Further, it is preferably 60 to 70% by mass. Further, the amount of one or more selected from the group consisting of nutmeg, rosemary powder, chili powder, thyme powder, sage powder, and oregano powder is preferably 10 to 25% by mass, and further It is preferably 15 to 20% by mass. Further, the blending amount of one or more selected from the group consisting of allspice powder, clove powder, and ginger powder is preferably 10 to 20% by mass, and more preferably 12 to 15% by mass.

The flavor mixture of the present invention may further contain, in an amount of 20 to 200 parts by mass based on 100 parts by mass of all the perfume powders in the flavor mixture, selected from the group consisting of vegetable protein powder and animal protein, from the viewpoint of more effectively exerting the above effects. One or more of the group consisting of powder. As the vegetable protein powder, a protein derived from plants such as soybean, wheat, or rice can be used as a powder. As the animal protein powder, a protein derived from an animal such as meat, egg or milk can be used as a powder. It is especially preferred to contain both vegetable protein powder and animal protein powder. The content of the protein powder relative to all the flavor powder in the flavor mixture 100 parts by mass is preferably 50 to 150 parts by mass, and more preferably 70 to 100 parts by mass.

Each of the above-mentioned components to be blended in the flavoring mixture of the present invention is a powder raw material (powdered material) obtained by solidifying various liquid raw materials or pulverizing various solid raw materials. In the method of pulverizing the solid raw material for obtaining the above-mentioned respective components (powder raw material), a method for producing a normal food raw material powder can be used, and examples thereof include pulverization by a rotary blade, pulverization by a grinding machine, pulverization by a grinding, and utilization. The pulverization of the air jet mill, and the like. In addition, the particle diameter of each of the above-mentioned components (powder material) may be a particle size which can be used as a normal flavor powder, and may be, for example, about 250 to 1000 μm in the rough grinding and 20 to 300 μm in the fine grinding. about.

The perfume mixture of the present invention can be produced by mixing the above components (powder raw materials). The method of mixing the powder raw materials may be a method of mixing the usual powder raw material powders. When the powder material is obtained by pulverizing the solid material, for example, the powder material may be obtained by separately pulverizing a plurality of solid materials before pulverization to obtain a plurality of powder materials. In a form in which the plurality of powder raw materials are mixed so as to have the above content, or 2), the plurality of solid raw materials before the pulverization are mixed so as to have the above content, and the mixture is pulverized.

The perfume mixture of the present invention can impart a strong and sustained fragrance to the food product by being added to the food product. The food to which the flavoring mixture of the present invention is applied is not particularly limited as long as it is a food to be flavored, and examples thereof include meat, fish and shellfish, vegetables, and various foods using the same. : fried foods, grilled goods, fried foods, steamed foods, raw foods, sauces, soups. The flavoring mixture of the present invention is further preferably used for imparting flavor imparting to the flavor of a food which is heat-conditioned at 100 ° C or higher, and particularly preferably for enhancing the flavor of a food which is heated and conditioned at 150 ° C or higher. It is especially preferable to use the food as a meaty fried food, such as fried pork chops, dried fried food, and fried chicken. Moreover, the flavoring mixture of the present invention is preferably used for conditioning the added flavoring mixture, using a warmer, a heater, a thermostat, etc. A food that is kept warm or heated and kept for a long time. For example, when manufacturing a processed food which is prepared by placing fried pork cutlets, dried fried foods, fried chicken and the like in a warmer and holding it at 40 to 60 ° C for display and sale, if the food of the present invention is used The fragrance mixture is preferred because it inhibits the scattering of the aroma components and the reduction of the flavor of the food during the period from the conditioning to the time of sale.

The amount of the flavoring agent of the present invention to be added to various foods may be any amount as long as the effect of the present invention can be expected, and may be appropriately changed depending on the type of the food, the time of conditioning, the time of eating, the degree of taste of the flavor, and the like. The amount of addition is generally from 0.0001 to 15% by mass, preferably from 0.001 to 5% by mass, based on the total amount of the added food.

Next, the seasoning for heating conditioning of the present invention containing a specific amount of the perfume mixture of the present invention will be described. The flavor mixture of the present invention can be applied to foods using various conditioning methods such as heat conditioning and non-heat conditioning using various food materials, and if used for heating a conditioning food, the aroma is more remarkable, and therefore it is preferred. The content of the flavoring mixture of the present invention in the seasoning for heating conditioning of the present invention is from 1 to 80% by mass, preferably from 5 to 70% by mass, and more preferably from 10 to 60%, based on the total mass of the seasoning for heating conditioning. quality%. Examples of other components which may be contained in the seasoning for heat treatment of the present invention include salt, soy sauce, yeast seasoning, and fruit seasoning.

The seasoning for heat conditioning of the present invention can be used for adhering to a foodstuff and subjecting it to heat conditioning to obtain a food. The method of heating the foodstuff is not particularly limited. For example, in addition to roasting, frying, boiling, steaming, and frying, a heating method using a known heating means such as a microwave oven, an oven, a steam convection oven, a toast, or a grill may be mentioned. In the above heating method, the seasoning for heating conditioning of the present invention is particularly effective for frying which is heated and treated at a relatively high temperature using oil.

Next, the package for explosives of the present invention containing a specific amount of the perfume mixture of the present invention will be described. The perfume mixture of the present invention can be used alone in the application of the foodstuff, and in the case of the manufacture of the fried material, the perfume mixture of the present invention can be pre-formulated and used in the package. The wrap is conditioned to make the fry less easily and with less failure. The content of the fragrance mixture of the present invention in the package for explosives of the present invention is 0.1 to 10% by mass, preferably 0.2 to 8.5% by mass, and more preferably 0.2%, based on the total mass of the package for the explosive. 6% by mass.

The fried material wrap of the present invention further contains flour or starch in addition to the perfume mixture of the present invention. Examples of the cereal flour include flour, chestnut powder, arrowroot starch, rice flour, rye flour, and the like. As the starch, in addition to starch such as tapioca starch, potato starch, wheat starch, corn starch, and waxy corn starch, the starch may be mentioned. A starch obtained by chemical or physical treatment such as acetylation, etherification, cross-linking, acidification, or gelatinization, or a mixture thereof, etc., may be used alone or in combination of two or more kinds in the present invention. And use. The flour or starch is the main raw material of the wrapper for the fry of the present invention, and the content thereof (the total content of the wraps in the case of containing both the flour and the starch) is 50 mass in the total mass of the wrapper for the fry. % or more, preferably 65 to 95% by mass, and more preferably 75 to 85% by mass.

The package for a fried product of the present invention may contain other components than the above components (the fragrance mixture of the present invention, cereal flour, and starch). The other component may be one or more kinds of the materials which are usually used in the production of such a package for the use of the present invention, and examples thereof include sugars such as sugar, fats and oils, milk powder, coloring matter, flavor, salt, emulsifier, and viscosity-increasing. Agents, minerals, enzymes, taste imparting agents, spices.

The package for explosives of the present invention can be produced by mixing the above components. Further, the form of the package for the explosive of the present invention may be a powder (powder) or a liquid or semi-liquid (batter liquid) obtained by dissolving the powder in water.

The food (fried) which is obtained by adhering the flavoring mixture of the present invention, the seasoning for heating conditioning or the wrapper for frying (hereinafter, collectively referred to as "fragrance mixture") to the foodstuff, and heating and conditioning, For example, a) a dry-fried food in which the flavoring mixture of the present invention in a powder coating form is directly applied to the foodstuff for frying; b) the foodstuff is immersed in water or a usual battering liquid (the flavoring mixture of the present invention is not used) After the batter liquid of the type), the flavor mixture of the present invention in the form of a powder is applied to the food material to be fried. And c) a tempura to be fried by adhering the flavor mixture of the present invention in the form of a batter to the food; d) applying the flavor mixture of the present invention in the form of a powder to the food, and dissolving the flour a tempura fried in a liquid in the water and adhered to the food; e) after applying the flavoring mixture of the present invention in a powder form to the foodstuff, the food is immersed in the egg liquid, and the bread powder is adhered a fried schnitzel which is fried in the foodstuff; f) a fried cake obtained by adhering the mixture of the fragrance mixture of the present invention, water and oil to the foodstuff.

When the flavoring mixture of the present invention is attached to a foodstuff and heated and conditioned to obtain a food such as a fried product, it is preferred to use 50% to 95% of the total heating time of the foodstuff as a heating method other than frying. heating time. For example, in the case of using the wrap of the fried material of the present invention to produce a fried product, when the frying is selected as the heating method of the foodstuff to which the wrap of the present invention is attached, the flavor of the flavour is further continued. Preferably, it is not only fried as usual, but a heating method other than frying, in addition to frying. As another heating method other than frying, for example, in addition to cooking, heating by a known heating means such as a microwave oven, an oven, a steam convection oven, a toast, or a grill is mentioned.

The ratio of the heating time by the heating method other than frying to the total heating time of the foodstuff to which the flavoring mixture of the present invention is attached is preferably 65 to 91%, more preferably 75 to 86%. Here, the term "total heating time of the foodstuff" means the total heating time of the foodstuff to which the flavoring mixture of the present invention is attached, and does not include the heating time of the foodstuff before the attachment (for example, the ironing time of the foodstuff).

In the case where the frying is combined with a heating method other than frying, if the combination is performed in such a manner that the frying is the final step, the surface of the food (fried) becomes dry and has a good appearance, so good. As an example of the combination, i) a method in which a food material to which the fragrance mixture of the present invention is attached is heated by a microwave oven for 45 seconds and then fried for 30 seconds is used; ii) the present invention is attached by a steam convection oven. Spice mixture The method of heating the ingredients for 3 minutes, followed by frying for 20 seconds. The temperature or time of heating may be appropriately set depending on the type of food (fried matter), the size of the foodstuff, and the like.

[Examples]

The embodiments are specifically described in order to explain the present invention, but the invention is not limited to the embodiments.

[Examples 1 to 4 and Comparative Examples 1 to 5]

Each perfume mixture was prepared in the composition of Table 1 below.

[Test Example 1]

Prepare a plurality of 150 g of pork loin steak, and add 0.5 g of the flavor mixture of the test object to each side of the meat. After 5 minutes, 3 g of butter was placed in a frying pan and heated, and the steak meat brushed with the flavor mixture was placed in the frying pan so that the flavor mixture was brushed face down. The pot was heated and conditioned for 1 minute, after which the steak was turned over and heated for 1 minute and 30 seconds. One piece of the fried steak meat was cut, and the ten-membered inspector evaluated the aroma quality and the aftertaste after the conditioning according to the following evaluation criteria (out of 5 points). Furthermore, each of the remaining fried steaks was stored in a warmer for 6 hours so that the surface temperature became about 50 ° C, and then cut in the same manner as above, and the aroma inspected by 10 panelists according to the following evaluation criteria. The sustainability is evaluated. The above evaluation results (average scores of 10 functional inspectors) are shown in Table 1 below.

[Test Example 2]

The chicken leg meat was cut into 100 g, and 3 parts by mass of the fragrance mixture of the test object, 6 parts by mass of the salt, 91 parts by mass of the flour, and 100 parts by mass of water were mixed to prepare a batter liquid. Fried chicken was prepared by frying the chicken leg meat to which the batter was attached for 4 minutes using an oil having a temperature of 175 °C. The aroma quality and the aftertaste of each freshly fried chicken were evaluated by 10 panelists according to the following evaluation criteria (out of 5 points). Further, the remaining fried chicken was stored in a warmer for 8 hours so that the surface temperature became about 50 ° C, and similarly, 10 functional tests were performed. The inspectors evaluated the persistence of the aroma according to the following evaluation criteria. The above evaluation results (average score of 10 functional inspectors) are shown in Table 2 below.

<Evaluation criteria for aroma quality> (for test example 1)

5 points: The spicy and refreshing aroma is strong, and the smell of meat disappears, which is excellent.

4 points: There is a slightly spicy and refreshing aroma, and the smell of meat is basically disappeared, preferably.

3 points: Slightly spicy and refreshing aroma, but slightly smelly.

2 points: The slightly spicy and refreshing aroma is less, and there is a smell of odor and a smell of meat, which is slightly bad.

1 point: lacks a slightly spicy and refreshing aroma, has a fragrant aroma and a strong smell of meat, and is bad.

<Evaluation criteria for aroma quality> (for test example 2)

5 points: Spicy and refreshing aroma and the juicy aroma of the meat is strong and outstanding.

4 points: The slightly spicy and refreshing aroma and the juicy aroma of the meat are prominent, preferably.

3 points: A slightly spicy and refreshing aroma and a juicy aroma of meat, but slightly oily.

2 points: slightly spicy and refreshing aroma and the succulent aroma of the meat, there is a smell of odor and oily smell, slightly bad.

1 point: lacks a slightly spicy and refreshing aroma and a juicy aroma of meat. It has a fragrant aroma and a strong smell of oil and bad.

<Evaluation criteria for the fragrance of aroma> (for test example 1)

5 points: The aroma of the barbecue and the aroma of the spices are very good and excellent.

4 points: The aroma of the barbecue and the aroma of the spices are good and good.

3 points: the aroma of the barbecue and the aroma of the spice are slightly scented.

2 points: the aroma of the barbecue and the aroma of the spice are not good.

1 point: The aroma of the barbecue and the aroma of the spice are more pleasing and very poor.

<Evaluation criteria for the fragrance of aroma> (for test example 2)

5 points: The aroma of meat, oil and spices is very good and excellent.

4 points: The aroma of meat, oil and spices is good and good.

3 points: The aroma of meat, oil and spices is slightly scented.

2 points: The aroma of meat, oil and spices is lingering and unsatisfactory.

1 point: The aroma of meat, oil and spices has a great taste and is very poor.

<Evaluation criteria for the sustainability of aroma> (shared in all test cases)

5 points: Almost the same as after conditioning, the aroma lasts almost completely.

4 points: slightly worse than just after conditioning, but the aroma is fully sustained.

3 points: It is worse than just after conditioning, but the aroma continues.

2 points: The aroma is lower than that after just conditioning, which is slightly unsatisfactory.

1 point: Compared with just after conditioning, the aroma is greatly reduced and unsatisfactory.

As shown in Tables 1 and 2, the fragrance mixture of each of the examples contains all of the above-mentioned three types of perfumes of the above (1) to (3), and therefore, compared with any of the three kinds of fragrance powders which do not contain the specific ones. The aroma quality, the aftertaste and the persistence are superior to the perfume mixture of the example. According to the above, in order to improve these evaluation items, the fragrance mixture must have the above three types of perfume powders (1) to (3).

[Examples 5 to 13 and Comparative Examples 6 to 7]

The perfume mixture was made in the composition of Table 3 below. According to Test Example 2, fried chicken was produced using the perfume mixture produced and evaluated. The results (average scores of 10 functional inspectors) are shown in Table 3 below.

As shown in Table 3, the perfume mixture of each of the comparative examples contained all of the above-mentioned three kinds of perfume powders of the above (1) to (3), but the content thereof deviated from the above specific range, and therefore the aroma quality was compared with the perfume mixture of each example. , aftertaste and persistence is poor. According to the above, it is not sufficient to contain only the above-mentioned three kinds of perfume powders (1) to (3) in the fragrance mixture in order to improve the respective evaluation items, and it is important to prepare each of the fragrance powders in the above specific range.

[Examples 14 to 20 and Comparative Examples 8 to 9]

The perfume mixture was made in the composition of Table 4 below. According to Test Example 2, fried chicken was produced using the perfume mixture produced and evaluated. The results (average scores of 10 functional inspectors) are shown in Table 4 below. Furthermore, the results of Example 1 are again disclosed in Table 4 below.

As shown in Table 4, the content of the fragrance powder of the above (2) of the fragrance mixture of each of the comparative examples deviated from the above specific range (5 to 30% by mass), so that the aroma quality and the balance were compared with the fragrance mixtures of the respective examples. Fragrance and persistence are poor.

[Examples 21 to 24 and Comparative Examples 10 to 11]

The perfume mixture was made in the composition of Table 5 below. According to Test Example 2, fried chicken was produced using the perfume mixture produced and evaluated. The results (average scores of 10 functional inspectors) are shown in Table 4 below. Furthermore, the results of Example 1 are again disclosed in Table 5 below.

As shown in Table 5, the content of the fragrance powder of the above (3) of the fragrance mixture of each of the comparative examples deviated from the above specific range (5 to 30% by mass), so that the aroma quality and the balance were compared with the fragrance mixtures of the respective examples. Fragrance and persistence are poor.

[Examples 25 to 34]

The perfume mixture was made in the composition of Table 6 below. According to Test Example 2, fried chicken was produced using the perfume mixture produced and evaluated. The results (average scores of 10 functional inspectors) are shown in Table 6 below. Further, the results of Example 14 are again disclosed in Table 6 below.

As shown in Table 6, the fragrance mixture of Examples 26 to 30, 33 and 34 is 100 parts by mass relative to the total fragrance powder in the fragrance mixture [mixture of the fragrance powders of the above (1) to (3)], 20~ The range of 200 parts by mass contains vegetable protein powder (soy protein powder) and/or animal protein powder (protein powder), and therefore is superior in aroma quality, aftertaste and sustainability as compared with other examples shown in Table 6. Although Examples 25, 31 and 32 contained soy protein powder or protein powder, the content thereof was not appropriate, and thus no significant effect was observed. Example 34, which contains both soy protein powder and protein powder, produced the best results.

[Manufacturing Examples 1 to 10]

The package for the explosives was produced in the following composition of Table 7. The composition of the flavoring mixture used is black pepper powder [80% by mass of the above-mentioned (1) flavor powder], thyme powder [10% by mass of the above-mentioned (2) flavor powder], ginger powder [the fragrance of the above (3) Powder] 10% by mass. As a low-gluten flour, make The FLOUR manufactured by Nissin Powder is used as the tapioca starch, and the eclipse starch K-1 manufactured by Japan Food Chemicals Co., Ltd. is used. The batter liquid was produced by mixing 200 parts by mass of water with respect to 100 parts by mass of each package for the explosives. 100 g of the fluffy pork tenderloin is filled with the batter, and the bread flour is adhered, and any of the following heating steps A to E is performed to produce a pork cutlet.

. Heating step A: frying for 6 minutes (0% of the heating time by other heating methods other than frying)

. Heating step B: frying for 2 minutes → steam convection for 8 minutes → frying for 2 minutes (the ratio of heating time by other heating methods other than frying is 66.7%)

. Heating step C: frying for 1 minute → steam convection for 10 minutes → frying for 1 minute (the ratio of heating time by other heating methods other than frying is 83.3%)

. Heating step D: frying for 0.5 minutes → steam convection for 13 minutes (the ratio of heating time by other heating methods other than frying is 96.3%)

. Heating step E: frying for 3 minutes → steam convection for 3 minutes → frying for 3 minutes (the ratio of heating time by other heating methods other than frying is 33.3%)

[Test Example 3]

For each of the pork ribs immediately after conditioning, the aroma quality and the aftertaste were evaluated by 10 panelists according to the following evaluation criteria, and the persistence of the aroma was evaluated based on the above evaluation criteria. The results (average scores of 10 functional inspectors) are shown in Table 7 below.

<Evaluation criteria for aroma quality> (for test example 3)

5 points: The juicy aroma of fried pork chops is very prominent and excellent.

4 points: The juicy aroma of fried pork chops is prominent, preferably.

3 points: There is a juicy aroma of fried pork chops, but it is slightly oily.

2 points: The succulent aroma of fried pork chops is less, and there is a smell of odor and oily smell, which is slightly bad.

1 point: Lack of the succulent aroma of fried pork chops, with a smell of aroma and strong oily smell, bad.

<Evaluation Criteria for Aroma of Fragrance> (for Test Example 3)

5 points: The aroma of meat, sauces and spices is very good and excellent.

4 points: The aroma of meat, sauce and spices is good and good.

3 points: The aroma of meat, sauce and spices is slightly scented.

2 points: The aroma of meat, sauces and spices is unpleasant.

1 point: The aroma of meat, sauce and spices is much more pleasing and very poor.

According to Table 7, it is understood that the ratio of the heating time (the total heating time of the foodstuff to which the wrap of the explosive material is attached) by the heating method other than frying is in the above specific range (50 to 95% by mass). Production Examples 2, 3, and 6 to 8 are excellent in aroma quality, aftertaste, and durability as compared with other production examples in which the ratio is outside the above specific range. According to the above, it is understood that the criticality of the above-described specific range of the ratio of the heating time of the heating method other than frying is used in the method for producing a food product in which the fried material is adhered to the food material and heat-conditioned.

[Industrial availability]

The flavor mixture, the seasoning for heating conditioning, and the package for frying of the present invention can easily impart a slightly spicy and refreshing aroma to the food, and can highlight the aroma of the foodstuff and the temperature of the normal food supplied at 10 ° C to 80 ° C. The odor is eliminated and the duration of the fragrance is longer. In particular, when the food is heated and conditioned at 100 ° C or higher, the excess aroma component contained in the fragrance mixture is volatilized, and the aroma component which is important for imparting aroma to the food can be selectively maintained. Moreover, by using the aroma component which is not volatilized after heating and conditioning, the food can be sufficiently maintained after the heat-conditioned food is kept at a temperature of about 40 to 80 ° C for 2 to 10 hours. fragrance.

Moreover, the foodstuff of the present invention is heated and conditioned by using the flavoring mixture of the present invention, the seasoning for heating conditioning, or the wrapping material for frying, so that the flavor and the aroma are strong and the fragrance is excellent, and the fragrance is not easily passed over time. reduce. Moreover, according to the method for producing a food of the present invention, a food having excellent flavor can be obtained simply and stably.

Claims (6)

A spice mixture comprising: (1) one or more selected from the group consisting of black pepper powder, white pepper powder, fennel powder, onion powder, marjoram powder and garlic powder; 50 to 90% by mass; (2) selected 1 or more of 5 to 30% by mass of the group consisting of free nutmeg, rosemary powder, chili powder, thyme powder, sage powder and oregano powder; and (3) selected from allspice, clove One or more kinds of 5 to 30% by mass of the group consisting of powder and ginger. The fragrance mixture of claim 1, which further comprises, in an amount of from 20 to 200 parts by mass based on 100 parts by mass of all the perfume powders in the fragrance mixture, one selected from the group consisting of vegetable protein powder and animal protein powder. the above. A seasoning for heating conditioning comprising 1 to 80% by mass of the fragrance mixture of claim 1. A package for frying materials containing 0.1 to 10% by mass of the fragrance mixture of claim 1. A foodstuff obtained by attaching a flavor mixture according to claim 1 or 2, a seasoning for heating conditioning according to claim 3, or a package for frying of claim 4 to a foodstuff and heating and conditioning. A method of producing a foodstuff, wherein the flavoring mixture according to claim 1 or 2, the seasoning for heating conditioning according to claim 3, or the package for frying of claim 4 is attached to a foodstuff and subjected to heat conditioning, and 50% to 95% of the total heating time of the foodstuff to which the above-mentioned flavoring mixture, the above-mentioned heating conditioning seasoning or the above-mentioned fried material wrapping material is adhered is a heating time by a heating method other than frying.