TWI669067B - Spice mixtures, seasonings for heating and conditioning, and wraps for fry - Google Patents

Abstract

The fragrance mixture of the present invention contains: (1) 50-90% by mass of the first fragrance powder whose average boiling points are above 220 ° C and below 250 ° C; (2) the average boiling points of the five main fragrance components are not reached 220 ° C 5-30% by mass of the second fragrance powder; and (3) 5-30% by mass of the third perfume powder with an average boiling point of more than 5 major aroma components exceeding 250 ° C. Preferably, it further contains 20 to 200 parts by mass with respect to 100 parts by mass of all the perfume powders in the aforementioned perfume mixture, and contains at least one selected from the group consisting of vegetable protein powder and animal protein powder.

Description

Spice mixtures, seasonings for heating and conditioning, and wraps for fry

The present invention relates to a fragrance mixture that has less flavor loss even after a period of time after conditioning. In detail, it relates to a spice mixture, and a seasoning and frying wrap for heating conditioning containing the same. The spice mixture does not easily volatilize and scatter under high temperature conditions. Needless to say during the conditioning process, even if it is kept warm and Stored for a long time, it also fully maintains the aroma, and imparts a better flavor to the food when consumed.

When eating meat or fish and shellfish, various spices such as pepper, nutmeg, and ginger are used in order to suppress the odor and highlight the flavor of these ingredients. These spices contain volatile aroma components, and the aroma components can be volatilized under normal temperature to heating conditions, and complement the flavor of food ingredients or sauces to eliminate odor, so that the food has a better flavor.

Since the fragrance components contained in the fragrance are easy to volatilize, the fragrance is usually sealed in a gas-barrier container and stored. On the other hand, foods that have been seasoned with spices are hardly sealed. If the food is not sealed and stored after conditioning, the aroma will gradually scatter and decrease, resulting in a lack of flavor or poor aftertaste when consumed. However, the main body that evaluates the flavor and the like of a food is a conditioner immediately after conditioning, and a consuming person at the time of eating, and the conditioner and the consuming person are not the same person. The reduction is not too much of an issue.

In recent years, in food retailing, the use of a thermostat and the like to heat the conditioned food while selling it has continued to spread. The inventors have found that the aroma of spices in such conditioned foods is reduced due to high temperature conditions during conditioning or storage. especially Regarding deep-fried foods such as fried foods, since the ingredients are put into high-temperature oil for conditioning, a large amount of volatile components from spices will volatilize, and the flavor will be reduced immediately after conditioning, and it will be significantly reduced during the heat preservation process.

In response to such a problem, Patent Document 1 describes a method for manufacturing a processed meat product. The spices are finely pulverized, filled within 24 hours, sealed in an oxygen-impermeable package, and stored under conditions where oxygen is not present. , And added to the meat raw materials within a certain time after opening. In addition, Patent Document 2 describes that the pulverized and crushed spice obtained by pulverizing under a low temperature condition of less than 0 ° C has a stronger scent and a longer scent duration.

[Prior technical literature] [Patent Literature]

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

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

The present invention is a fragrance mixture, which contains: (1) 50-90% by mass of the first fragrance powder having an average boiling point of 220 ° C or more and 250 ° C or less of the main 5 aroma components; (2) the average of the 5 main aroma components 5-30% by mass of the second fragrance powder with a boiling point below 220 ° C; and (3) 5-30% by mass of the third fragrance powder with an average boiling point of the five main aroma components exceeding 250 ° C.

In addition, the present invention is a seasoning for heating and conditioning containing 1 to 80% by mass of the above-mentioned fragrance mixture, or a wrapper for fry which contains 0.1 to 10% by mass of the above-mentioned fragrance mixture.

The present invention also relates to a food prepared by attaching the flavor mixture, the seasoning for heating and conditioning, or the wrapper for frying, to a food and heating and conditioning.

In addition, the present invention is a method for producing a food, wherein the flavor mixture, the seasoning for heating and conditioning, or the wrapper for frying is attached to a food and heat-conditioned, and the flavor mixture and the heating and conditioning are attached 50% ~ 95% of the total heating time of the seasonings or the ingredients of the above-mentioned frying wrappers is to use other heating methods than frying Method of heating time.

Due to the diversification of hobbies in recent years, foods using spices are expected to have a stronger flavor. The technologies described in Patent Documents 1 and 2 do not sufficiently meet this expectation, and the preparation and storage of spices are difficult and simple. No fragrance has been provided which can easily impart a strong flavor to food and has a long duration.

The object of the present invention is to provide a spice mixture, a seasoning for heating and conditioning, and a wrapper for frying which can easily impart a strong flavor to food and have a long duration of the flavor.

Hereinafter, the fragrance mixture of the present invention will be described first. The main characteristics of the fragrance mixture of the present invention are as follows: a specific amount of a plurality of specific fragrance powders (powder-like fragrance substances) are formulated; and the plurality of specific fragrance powders are based on the main five types contained in each fragrance powder The average boiling point of the aroma components is distinguished. According to this feature, the flavor mixture of the present invention exhibits the effect of easily imparting a strong flavor to food and having a longer duration of the flavor. The main features of the technologies described in Patent Documents 1 and 2 claiming the same effects are the preparation of perfume powder (pulverization of perfume raw materials) or the storage method. Therefore, there are specific conditions for the preparation and storage operations, and the simplicity of the operation is insufficient. On the other hand, in the present invention, each of the plurality of kinds of perfume powders used is basically no different from ordinary perfumes, and specific effects can be expressed by studying the formulation of the same, so there is no need for complicated The preparation and storage of flavor powder can easily and strongly impart strong and persistent flavor to food. Moreover, since the fragrance mixture of the present invention is constituted assuming that it is used for heat conditioning, and has a specific composition determined by focusing on the boiling points of the aroma components contained in the plurality of fragrance powders constituting the fragrance mixture, it is applied to, for example, food ingredients. When heating and conditioning to above 100 ° C, the better aroma components will not be scattered and will be maintained. Taste-related aroma components are scattered, so it can impart excellent aroma to food.

The fragrance mixture of the present invention contains: (1) 50-90% by mass of the first fragrance powder whose average boiling points are above 220 ° C and below 250 ° C; (2) the average boiling points of the five main fragrance components are not reached 220 ° C, preferably 150 ° C or more and 5 to 30% by mass of the second fragrance powder that does not reach 220 ° C; and (3) the average boiling points of the five main aroma components exceed 250 ° C, preferably exceed 250 ° C and 280 5-30% by mass of the third spice powder below ℃. One or two or more kinds of the flavor powder may be selected from the first to third flavor powders, and for example, six kinds of flavor powders including a total of two kinds of the first to third flavor powders may be included in the present invention. Spice mixture. In addition, for example, when two or more kinds of flavor powders are selected from the first flavor powder, as long as the total content of the two or more kinds of flavor powders is within the above range (50 to 90% by mass), the second and The third fragrance powder is the same. Specifically, for example, in a case where the average boiling point of the five main aroma components is 230 ° C. and 240 ° C. are used in combination as the perfume powder belonging to the first perfume powder, only the two kinds of perfume powder are required. The total content may be 50 to 90% by mass. If the content of the first to third fragrance powders is out of the above range, the aroma components of the fragrance powders will volatilize quickly and the fragrance will be insufficient, or the after fragrance of each fragrance powder will become an off-flavor fragrance, and the above effects cannot be exhibited.

In the fragrance mixture of the present invention, the content of the first fragrance powder is preferably 55 to 80% by mass, and more preferably 60 to 70% by mass. The content of the second perfume powder is preferably 10 to 25% by mass, and more preferably 15 to 20% by mass. The content of the third perfume powder is preferably 10 to 20% by mass, and more preferably 12 to 15% by mass.

In the present invention, the "average boiling point of the five main aroma components" means the conversion from the peak area ratio of the gas chromatogram obtained from the gas chromatographic analysis of the aroma components volatilized from the fragrance powder. The average of the boiling points of the five components before the obtained mass is relatively high. The average boiling point is measured in the following manner. That is, the fragrance powder to be measured is placed in an environment with a temperature of 40 to 180 ° C, and the volatile aroma components captured from the fragrance powder are captured for analysis by gas chromatography. The aroma components of each peak are identified from the gas chromatogram. Find out The individual boiling points of the identified aroma components were calculated and the average of the boiling points of the five aroma components before the peak area of the gas chromatogram was larger was set as the "average boiling point of the five main aroma components". In this method for measuring the average boiling point, the ambient temperature when capturing the aroma components of the flavor powder of the measurement object is 40 to 180 ° C. is the normal ambient temperature when the flavor powder is used for food consumption or conditioning. In addition, the ambient temperature when capturing the aroma components of the perfume powder is preferably an approximate temperature for each perfume powder used, for example, preferably in a manner of 50 to 140 ° C, 60 to 120 ° C, and 70 to 100 ° C. Capture by narrowing down the range.

For example, regarding a certain flavor powder, according to the above method, the aroma components captured in an environment with a temperature of 40 to 180 ° C are used for gas chromatography analysis, and the results are detected in the order of the larger peak area of the chromatogram The boiling point is 300 ° C, the boiling point is 250 ° C, the boiling point is 240 ° C, the boiling point is 130 ° C, and the boiling point is 310 ° C. There are five kinds of components. In this case, the relative peak area of the five kinds of components is calculated. The peak area ratio of each component of the total value is calculated by multiplying the boiling point of each component by the peak area ratio of the component, and setting it as "the average boiling point of the five main aroma components". Assuming a peak area ratio of a component with a boiling point of 300 ° C, 40%, a peak area ratio of a component with a boiling point of 250 ° C, 30%, a peak area ratio of a component with a boiling point of 240 ° C, 20%, and a peak area ratio of a component with a boiling point of 130 ° C, 8% The peak area ratio of the components with a boiling point of 310 ° C is 2%, and the total value of the peak area ratios of these five components is 100%. The "average boiling point of the five main aroma components" of the perfume powder becomes 259.6 ° C [= ( 300 × 0.4) + (250 × 0.3) + (240 × 0.2) + (130 × 0.08) + (310 × 0.02)].

Thus, in the present invention, the flavor powder is not distinguished by a commonly known name, but by the average boiling point measured by the above method. Therefore, when there are multiple kinds of perfume powders with the same name, they are generally treated as the same kind of perfume powder. However, if the average boiling points are different among them, in the present invention, they are treated as They are treated as different kinds of spice powders. That is, even if the fragrance of the same brand name is manufactured using the same species of plants and animals as raw materials, the above-mentioned average boiling point may be different depending on the origin of the raw materials, the year of adoption, and the pretreatment method. example For example, when the above-mentioned average boiling points of the three products circulating as marjoram powder are obtained, the results are 222.6 ° C, 220.5 ° C, and 219 ° C, respectively. In this case, in the present invention, marjoram powder is not uniformly treated as the first spice powder having an average boiling point of 220 ° C or higher and 250 ° C or lower, but the first two are set as the first spice powder, and the latter The second fragrance powder having an average boiling point of less than 220 ° C was processed.

From the viewpoint of more surely exerting the above-mentioned effects, the fragrance mixture of the present invention may further contain 20 to 200 parts by mass of a vegetable protein powder and an animal protein selected from 100 parts by mass of all the flavor powders in the flavor mixture. One or more of the group consisting of powder. As the vegetable protein powder, a plant-derived protein such as soybean, wheat, or rice can be used in powder form. As the animal protein powder, animal-derived protein such as meat, eggs, and milk can be used in powder form. Particularly preferred is to contain both vegetable protein powder and animal protein powder. The content of these protein powders is preferably 50 to 150 parts by mass, and more preferably 70 to 100 parts by mass, with respect to 100 parts by mass of the whole perfume powder in the flavor mixture.

Each of the above ingredients formulated in the fragrance mixture of the present invention is a powder raw material (powder-like substance) obtained by solidifying various liquid raw materials or pulverizing various solid raw materials. The pulverizing method for obtaining the solid material of each component (powder raw material) can be a common method for producing food material powder, and examples thereof include pulverization by a rotating blade, pulverization by a grinder, pulverization by a mill, and utilization. Crushing of air-flow type pulverizer, etc. In addition, the particle diameter of each component (powder raw material) may be a particle diameter that can be used as a normal spice powder. For example, the particle diameter can be set to about 250 to 1000 μm in rough grinding and 20 to 300 μm in fine grinding. about.

The fragrance mixture of the present invention can be produced by mixing the above components (powder raw materials). The mixing method of the powder raw material may be a mixing method of ordinary powdery raw material powder. As the mixed form of the powder raw material, for example, when the powder raw material is obtained by pulverizing the solid raw material, it may be 1) separately pulverizing a plurality of solid raw materials before pulverizing to obtain a plurality of powder raw materials, The plurality of powder raw materials are made into the above content 2) A form in which a plurality of solid raw materials before pulverization are mixed so as to have the above content, and the mixture is pulverized.

The flavor mixture of the present invention can impart a strong and persistent flavor to a food by adding it to the food. As the food to which the spice mixture of the present invention can be applied, there is no particular limitation as long as it is a food that imparts flavor. For example, meat, fish and shellfish, vegetables, and various dishes using these can be exemplified. : Fried, grilled, fried, steamed, raw, sauce, soup. The flavor mixture of the present invention is further preferably used for imparting a flavor for improving the flavor of foods subjected to heating and conditioning above 100 ° C, and is particularly preferably used for improving the flavor of foods subjected to heating and conditioning above 150 ° C. It is particularly preferred to use meat-based fried foods such as pork cutlets, dry fried foods, and fried chickens. In addition, the flavor mixture of the present invention is preferably a food that has been conditioned by adding a flavor mixture to be conditioned, and is held for a long time by a heat preservation device, a heater, a thermostat, or the like. For example, when manufacturing prepared foods that include prepared fried foods such as pork cutlets, dry fried foods, fried chickens, etc., are placed in a thermostat, maintained at a temperature of about 40 to 60 ° C, and displayed and sold, if the present invention is used, The flavor mixture is preferred because it can suppress the scattering of aroma components and decrease the flavor of foods during the period from conditioning to before sale.

The amount of the flavor mixture of the present invention added to various foods may be an amount that can expect the effects of the present invention, and may be appropriately changed according to the type of the food or the time from conditioning to consumption, the degree of flavor preference, and the like. As a general added amount, it is about 0.0001 to 15% by mass, and preferably about 0.001 to 5% by mass relative to the total amount of food to be added.

Next, the seasoning for heating and conditioning of this invention containing the specific amount of the fragrance mixture of this invention is demonstrated. The flavor mixture of the present invention can be applied to foods using various conditioning methods such as heating conditioning, non-heating conditioning, and the like, if used for heating conditioning food, the aroma is more obvious, so it is better. The content of the fragrance mixture of the present invention in the seasoning for heat conditioning is 1 to 80 masses in the total mass of the seasoning for heat conditioning %, Preferably 5 to 70% by mass, and more preferably 10 to 60% by mass. Examples of other ingredients that may be contained in the seasoning for heating and conditioning of the present invention include salt, soy sauce, fermented seasoning, and fruit seasoning.

The seasoning for heating and conditioning of the present invention can be used for attaching to a food material and heating and conditioning to obtain food. The heating method of the ingredients is not particularly limited. For example, in addition to roasting, frying, cooking, steaming, and frying, heating methods using a known heating mechanism such as a microwave oven, an oven, a steam convection oven, a toaster, and a grill are mentioned. In the above heating method, the seasoning for heating and conditioning of the present invention is particularly effective in frying that is heat-conditioned at a relatively high temperature using oil.

Next, a wrapper for a fry of the present invention containing a specific amount of the spice mixture of the present invention will be described. The spice mixture of the present invention can be separately applied to food ingredients and used, or in the case of making fried food, the spice mixture of the present invention can be prepared in advance and conditioned using the wrapping material, thereby simplifying and reducing failures. Makes fry. The content of the spice mixture of the present invention in the wrapper for fry of the present invention is 0.1 to 10% by mass, preferably 0.2 to 8.5% by mass, and more preferably 0.2 to 0.1% of the total mass of the wrapper for fry. 6% by mass.

The wrapper for fry according to the present invention contains cereal flour or starch in addition to the flavor mixture according to the present invention. Examples of the cereal flour include flour, chestnut flour, kudzu flour, rice flour, rye flour, and the like. As starch, in addition to starches such as cassava starch, potato starch, wheat starch, corn starch, and waxy corn starch, implementation of such starches can be cited. In the present invention, one or a combination of two or more starches obtained by chemical or physical treatment such as acetylation, etherification, cross-linking, acidification, alpha conversion, etc. may be used alone or in combination. While using. Grain flour or starch is the main raw material of the wrapping material for the fry of the present invention, and its content (the total content in the case of containing both flour and starch) is 50 masses in the total mass of the wrapping material for the fry. % Or more, preferably 65 to 95% by mass, and more preferably 75 to 85% by mass.

The wrapper for a fry of the present invention may contain other ingredients in addition to the above-mentioned ingredients (the flavor mixture of the present invention, cereal flour, starch). Examples of the other components include the production of this One or more kinds of raw materials usually used in the kind of wrapping materials for fried foods, for example, sugars such as sugar, oils and fats, milk powder, pigments, flavors, salt, emulsifiers, thickeners, minerals, enzymes, and taste imparting Agents, spices.

The wrapping material for a fry of this invention can be manufactured by mixing each said component. In addition, the form of the wrapper for a fry according to the present invention may be a powder (powder coating) or a liquid or semi-liquid (batter) obtained by dissolving the powder in water.

As a food (fried product) obtained by attaching a flavor mixture, a seasoning for heating and conditioning, or a wrapper for frying (hereinafter also collectively referred to as "fragrance mixtures") to a food and heating and conditioning, Examples include: a) dry-fried foods in which the spice mixtures of the present invention in powdered form are directly applied to food materials for frying; b) the food materials are immersed in water or a normal batter solution (the spice mixture of the present invention is not used) After applying the flavor mixture of the present invention in powdered form to the food material to be fried; c) attaching the flavor mixture of the present invention in the form of batter to the food material Fried tempura; d) frying tempura after applying the spice mixture of the present invention in powdered form to a food, and attaching a liquid obtained by dissolving flour in water to the food; e) After applying the spice mixtures of the present invention in powdered form to ingredients, the ingredients are soaked in egg liquid, and then bread flour is attached to the ingredients to deep-fried cutlets; f) the spice mixtures of the present invention are fried The mixture of water and oil for frying the food adhering to the deep-fried cakes and the like.

When the spice mixtures of the present invention are attached to food materials and subjected to heating and conditioning to obtain foods such as fried foods, it is preferable to set 50% to 95% of the total heating time of the food materials by using a heating method other than frying. heating time. For example, in the case of using the wrapping material for frying materials of the present invention to make fried foods, when the method for heating the food material to which the wrapping material for frying materials of the present invention is selected is selected, in terms of the continuity of the fragrance It is preferable not to use only frying as usual, but to combine other heating methods besides frying. As other heating methods other than frying, for example, besides cooking, use Microwave ovens, ovens, steam convection ovens, toasters, grills and other well-known heating mechanisms.

The ratio of the heating time by heating methods other than frying to the total heating time of the ingredients to which the spice mixture of the present invention is attached is preferably 65 to 91%, and more preferably 75 to 86%. In addition, the "total heating time of the ingredients" herein refers to the total heating time of the ingredients to which the spice mixtures of the present invention are attached, excluding the heating time of the ingredients before the attachment (for example, the cooking time of the ingredients).

When combining frying with heating methods other than frying, if frying is combined as the last step, the surface of food (fried) will become dry and have a good appearance. good. Examples of the combination include: i) a method of heating the ingredients to which the spice mixture of the present invention is adhered by a microwave oven for 45 seconds and then frying for 30 seconds; ii) using a steam convection oven to attach the present invention A method of heating ingredients such as a spice mixture for 3 minutes and then frying for 20 seconds. The heating temperature or time may be appropriately set according to the type of food (deep-fried), the size of the ingredients, and the like.

[Example]

Examples are described in order to specifically describe the present invention, but the present invention is not limited to the examples.

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

A fragrance mixture was prepared with the composition shown in Table 1 below. The "average boiling points of the five main aroma components" calculated according to the method described above for the production of the perfume powders used in the perfume mixtures of Examples and Comparative Examples are as follows. Black pepper powder, white pepper powder and garlic powder are the first spice powder, oregano powder, thyme powder, rosemary powder and paprika powder are the second spice powder, and spiced powder, clove powder and ginger powder are the third spice powder. powder. The average boiling point of each of the following perfume powders is specifically calculated by the following method.

Black pepper powder: 243.7 ℃

White pepper powder: 221.7 ℃

Garlic powder: 226.9 ℃

Oregano powder: 196.2 ℃

Thyme powder: 213.2 ℃

Rosemary powder: 210.7 ℃

Chili powder: 182.7 ℃

Five Spice Powder: 256.8 ℃

Clove powder: 253.1 ℃

Ginger powder: 270.7 ℃

(Calculation method of average boiling point of spice powder)

100 mg of the fragrance powder to be measured was placed in a 20 mL glass container, and heated at 80 ° C. for 60 minutes, and the aroma components released at this time were captured into a solid phase microextraction (SPME) fiber (manufactured by SUpelco). A gas chromatography mass spectrometer (ISQ; manufactured by Thermo Scientific) was used to analyze the content ratio of aroma components based on SPME fibers. The conditions for gas chromatography analysis are as follows. Column: TR-1MS 0.25mm diameter × 60ml manufactured by Thermo Scientific, column temperature: injection port 280 ° C, column flow: 1.5mL / min.

The peaks of the five aroma components (hereinafter, also referred to as the first component to the fifth component) are calculated from the content of the obtained aroma components that are larger than the peak area of the specific gas chromatogram. The peak area ratio (unit:%) of each component of the total area value, and using the peak area ratio and boiling point of each component, the average boiling points of the five main aroma components of the fragrance powder to be measured are calculated by the following formula. The calculated value is set as the average boiling point of the flavor powder.

Average boiling point (° C) of the five main aroma components = (boiling point of the first component × peak area ratio of the first component) + (boiling point of the second component × peak area ratio of the second component) + (boiling point of the third component) × peak area ratio of the third component) + (boiling point of the fourth component × peak area ratio of the fourth component) + (boiling point of the fifth component × peak area ratio of the fifth component)

[Test Example 1]

Prepare a plurality of 150g fillet steaks each, and brush 0.5g of the test subject's spice mixture into two pieces each time to one side of the meat. After 5 minutes, place 3g of butter in a frying pan and heat it. When the frying pan is hot enough, place the steak mixture brushed with the spice mixture on the frying pan and place it down. In the pan, heat and condition for 1 minute, and then turn the steak over and heat for 1 minute and 30 seconds. One piece of the fried steak meat was cut open, and 10 sensation inspectors evaluated the aroma quality and aftertaste immediately after conditioning according to the following evaluation criteria (out of 5 points). Furthermore, each of the remaining fried steak meats was stored in a warmer so that the surface temperature became about 50 ° C. for 6 hours, and then cut open in the same manner as described above, and the aroma was evaluated by 10 functional inspectors according to the following evaluation criteria. Evaluation of its sustainability. The above evaluation results (average score of 10 functional inspectors) are shown in Table 1 below.

[Test Example 2]

A 100 g piece of chicken leg meat was prepared, and a batter liquid prepared by mixing 3 parts by mass of the spice mixture, 6 parts by mass of salt, 91 parts by mass of flour, and 100 parts by mass of water was attached to the test object. The chicken leg meat to which the batter was adhered was fried with an oil at a temperature of 175 ° C for 4 minutes to produce fried chicken. The aroma quality and aftertaste of each fried chicken immediately after conditioning were evaluated by 10 sensory inspectors according to the following evaluation criteria (out of 5 points). Furthermore, the remaining fried chicken was stored for 8 hours in a thermostat so that the surface temperature became about 50 ° C. Similarly, the persistence of aroma was evaluated by 10 functional inspectors based on 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: Slightly spicy and refreshing aroma, the smell of meat also disappeared, excellent.

4 points: It has a slightly spicy and refreshing aroma, and the smell of meat has basically disappeared, which is better.

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

2 points: Slightly spicy and refreshing aroma, less aroma and meat odor The taste is slightly bad.

1 point: Lack of a slightly spicy and refreshing aroma, a strong aroma, and a bad meat odor.

<Evaluation Criteria for Aroma Quality> (for Test Example 2)

5 points: The slightly spicy and refreshing aroma and the juicy aroma of meat are strongly highlighted, which is excellent.

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

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

2 points: Slightly spicy and refreshing aroma and less juicy aroma of meat, there is an off-flavor aroma and oily odor, which is slightly bad.

1 point: Lack of slightly spicy and refreshing aroma and juicy aroma of meat, strong aroma and oily smell, bad.

<Evaluation Criteria for Fragrances> (For Test Example 1)

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

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

3 points: The aroma of roasted meat and the aroma of spices are slightly off.

2 points: The aroma of roasted meat and the aroma of spices are not good.

1 point: The aroma of roasted meat and the aroma of spice are more off-flavored and very unsatisfactory.

<Evaluation Criteria for Fragrance After Fragrance> (for Test Example 2)

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

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

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

2 points: The aftertaste of meat, oil and spices is not good.

1 point: The aftertaste of the aroma of meat, oil and spices is relatively large, which is very unsatisfactory.

<Evaluation Criteria for Persistence of Fragrance> (Common to all test examples)

5 points: It is almost the same as immediately after conditioning, and the aroma is almost completely continued.

4 points: Slightly inferior to immediately after conditioning, but the aroma is sufficiently sustained.

3 points: Inferior to immediately after conditioning, but the aroma is persistent.

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

1 point: Compared with the immediately after conditioning, the aroma is greatly reduced, which is unsatisfactory.

As shown in Tables 1 and 2, since the fragrance mixture of each example contains all of the first to third fragrance powders, the fragrance is better than the fragrance mixture of each comparative example that does not contain any of the three types of fragrance powders. Excellent quality, fragrance and persistence. From the above, it can be seen that in order to improve each of these evaluation items, there must be first to third fragrance powders in the fragrance mixture that are distinguished by the average boiling points of the five main aroma components.

[Examples 5 to 11 and Comparative Examples 6 to 8]

A fragrance mixture was prepared with the composition shown in Table 3 below. According to Test Example 2, fried chicken was produced using the produced spice mixture and evaluated. The results (average score of 10 functional inspectors) are shown in Table 3 below.

As shown in Table 3, each of the fragrance mixtures of the comparative examples contained all of the first to third fragrance powders, but the contents thereof deviated from the above-mentioned specific range. Therefore, compared with the fragrance mixtures of the respective examples, the fragrance quality, aftertaste and persistence Worse. From the above, it is clear that in order to improve each of these evaluation items, it is not enough that the fragrance mixture contains only the first to third fragrance powders that are distinguished by the average boiling points of the five main aroma components. It is important to prepare them in the above specific ranges. Each spice powder.

[Examples 12 to 17 and Comparative Examples 9 to 11]

A fragrance mixture was prepared with the composition shown in Table 4 below. According to Test Example 2, fried chicken was produced using the produced spice mixture and evaluated. The results (average score of 10 functional inspectors) are shown in Table 4 below. The results of Example 1 are disclosed in Table 4 below.

As shown in Table 4, the content of the second fragrance powder of the fragrance mixture of each comparative example deviates from the above specific range (5-30% by mass). Therefore, compared with the fragrance mixture of each example, the aroma quality, aftertaste and lasting Poor sex.

[Examples 18 to 23 and Comparative Examples 12 to 14]

A fragrance mixture was prepared with the composition shown in Table 5 below. According to Test Example 2, fried chicken was produced using the produced spice mixture and evaluated. The results (average score of 10 functional inspectors) are shown in Table 5 below. The results of Example 1 are disclosed again in Table 5 below.

As shown in Table 5, the content of the third fragrance powder of the fragrance mixture of each comparative example deviates from the above specific range (5 to 30% by mass). Therefore, compared with the fragrance mixture of each example, the aroma quality, aftertaste and lasting Poor sex.

[Examples 24 to 33]

A fragrance mixture was prepared with the composition shown in Table 6 below. According to Test Example 2, fried chicken was produced using the produced spice mixture and evaluated. The results (average score of ten functional inspectors) are shown in Table 6 below. The results of Example 12 are shown again in Table 5 below.

As shown in Table 6, the perfume mixtures of Examples 25 to 29, 32, and 33 are 20 to 200 parts by mass relative to 100 parts by mass of the entire perfume powder (mixture of the first to third perfume powders) in the perfume mixture. The range contains plant-based protein powder (soy protein powder) and / or animal-based protein powder (protein powder). Therefore, compared with the other examples shown in Table 6, the aroma quality, aftertaste, and durability are excellent. Although Examples 24, 30, and 31 contained soy protein powder or protein powder, the content thereof was not appropriate, so no significant effect was found. Example 33 containing both soy protein powder and protein powder gave the best results.

[Manufacturing Examples 1 to 10]

A wrapper for fried food was produced with the composition shown in Table 7 below. The composition of the spice mixture used was 80% by mass of black pepper powder (the first spice powder), 10% by mass of the thyme powder (the second spice powder), Ginger powder (third spice powder) 10% by mass. As low-gluten flour, FLOUR manufactured by Nissin Milling Co., Ltd. is used as cassava starch, and Japanese eclipse refined starch K-1 manufactured by Japan Food Chemicals is used. 200 parts by mass of water was mixed with 100 parts by mass of each wrapping material for a fried object to prepare a batter solution. 100 g of powdered pork tenderloin was dipped in the batter, the bread flour was adhered, and any one of the following heating steps A to E was performed to produce a pork cutlet.

‧Heating step A: Frying for 6 minutes (the ratio of heating time by using other heating methods than frying is 0%)

‧Heating step B: frying for 2 minutes → steam convection for 8 minutes → frying for 2 minutes (the ratio of heating time using other heating methods 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 using heating methods other than frying is 83.3%)

‧Heating step D: frying for 0.5 minutes → steam convection for 13 minutes (96.3% of the heating time using other heating methods than frying)

‧Heating step E: frying for 3 minutes → steam convection for 3 minutes → frying for 3 minutes (33.3% of the heating time using other heating methods than frying)

[Test Example 3]

For each tonkatsu immediately after conditioning, the aroma quality and aftertaste were evaluated by 10 functional inspectors according to the following evaluation criteria, and the sustainability of the aroma was evaluated according to the above evaluation criteria. The results (average score 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 pork cutlet is very prominent and excellent.

4 points: The juicy aroma of pork cutlet meat is prominent and better.

3 points: Juicy aroma of pork cutlet, but slightly oily smell.

2 points: Pork cutlet meat has a less juicy aroma, and has an offensive aroma and oily smell, which is slightly bad.

1 point: lacks the juicy aroma of pork cutlet, strong aroma and oily smell Strong and bad.

<Evaluation Criteria for Fragrance After Fragrance> (for Test Example 3)

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

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

3 points: The aftertaste of the aroma of meat, sauces and spices is slightly off.

2 points: The aftertaste of meat, sauce and spices is not good.

1 point: The aftertaste of the aroma of meat, sauces and spices is large and very poor.

From Table 7, it can be understood that the ratio of the heating time (total heating time of the ingredients to which the frying wrapper is attached) by heating methods other than frying is in the above specific range (50 to 95% by mass). The production examples 2, 3, and 6 to 8 in this example are superior in aroma quality, aftertaste, and durability compared with other production examples in which the ratio is outside the above-mentioned specific range. Based on the above, the critical significance of the above specific range of the ratio of the heating time of a heating method other than frying in a method for manufacturing foods in which a wrap for fry is attached to a food material and heat-conditioning is understood.

[Industrial availability]

The spice mixture, seasoning for heating and conditioning, and wrapping materials for frying in the present invention can easily impart a slightly spicy and refreshing aroma to foods within a temperature range of 10 ° C to 80 ° C for ordinary foods, and can highlight the aroma of food ingredients and Eliminates odor, and the aroma lasts longer. In particular, when heat conditioning is performed at 100 ° C or higher together with the food ingredients, the excessive aroma components contained in the flavor mixture are volatilized, and the aroma components that are important for imparting aroma to food can be selectively maintained. In addition, by keeping the aroma components that are not volatilized after heating and conditioning, and keeping the heat-conditioned food at a temperature of about 40 ° C to 80 ° C for a long time of 2 to 10 hours, the food can be fully maintained. fragrance.

In addition, the food of the present invention is heat-conditioned by using the spice mixture of the present invention, a seasoning for heating and conditioning, or a wrapper for frying, so that the flavor and aroma are strong and the aftertaste of the aroma is excellent, and the flavor is not easy to change over time. reduce. In addition, according to the method for producing a food of the present invention, such a food having an excellent flavor can be obtained simply and stably.

Claims (8)

A fragrance mixture containing: (1) 50-90% by mass of the first fragrance powder having an average boiling point of 220 ° C or more and 250 ° C or less of the main 5 fragrance components; (2) the average boiling point of the 5 main fragrance components has not reached 220 ° C 5-30% by mass of the second fragrance powder; and (3) 5-30% by mass of the third perfume powder with an average boiling point of more than 5 major aroma components exceeding 250 ° C. For example, the fragrance mixture of claim 1, wherein the average boiling point of the five main aroma components in the second fragrance powder is 150 ° C or more and less than 220 ° C. For example, the fragrance mixture of claim 1 or 2, wherein the average boiling point of the main five aroma components in the third fragrance powder exceeds 250 ° C and is 280 ° C or lower. For example, the flavor mixture of claim 1 or 2 further contains 20 to 200 parts by mass relative to 100 parts by mass of all the flavor powders in the aforementioned flavor mixture, and is selected from the group consisting of vegetable protein powders and animal protein powders. 1 or more. A seasoning for heating and conditioning, which contains 1 to 80% by mass of the flavor mixture according to claim 1. A wrapper for fried meat, which contains the flavor mixture as claimed in claim 1 in an amount of 0.1 to 10% by mass. A food prepared by attaching a spice mixture as claimed in claim 1, a seasoning for heating conditioning as claimed in claim 5 or a wrapper for frying as claimed in claim 6 to a food and heat-conditioning. A method for producing a food product, wherein a spice mixture as claimed in claim 1, a seasoning for heating and conditioning as claimed in claim 5, or a wrapper for frying as described in claim 6, is attached to a food and heat-conditioned, and attached 50% to 95% of the total heating time of the flavor mixture, the seasoning for heating and conditioning, or the ingredients for the wrapper for frying is the heating time by other heating methods than frying.