WO2015159841A1 - Mélange d'épices, assaisonnement pour cuisson par chauffage, et matière pour friture - Google Patents

Mélange d'épices, assaisonnement pour cuisson par chauffage, et matière pour friture Download PDF

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Publication number
WO2015159841A1
WO2015159841A1 PCT/JP2015/061338 JP2015061338W WO2015159841A1 WO 2015159841 A1 WO2015159841 A1 WO 2015159841A1 JP 2015061338 W JP2015061338 W JP 2015061338W WO 2015159841 A1 WO2015159841 A1 WO 2015159841A1
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WO
WIPO (PCT)
Prior art keywords
powder
mass
spice
spice mix
cooking
Prior art date
Application number
PCT/JP2015/061338
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English (en)
Japanese (ja)
Inventor
前田　竜郎
葉 廣瀬
祐二 田上
辰徳 西出
Original Assignee
日清フーズ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to CN201580014175.0A priority Critical patent/CN106102483A/zh
Priority to JP2015545568A priority patent/JP5933134B2/ja
Priority to MYPI2016703250A priority patent/MY196554A/en
Publication of WO2015159841A1 publication Critical patent/WO2015159841A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Definitions

  • the present invention relates to a spice mix with little deterioration in flavor even after time has elapsed after cooking.
  • the fragrance component is less likely to volatilize and scatter under high temperature conditions, and during cooking, it retains the fragrance sufficiently even if stored for a long time while keeping warm after cooking, and imparts a favorable flavor to food when eating
  • the present invention relates to a spice mix, and a seasoning for cooking and a fried food material containing the same.
  • various spices such as pepper, nutmeg, and ginger are used for the purpose of suppressing the smell of these ingredients and enhancing the flavor.
  • These spices contain a volatile fragrance component. This fragrance component volatilizes from room temperature to heating conditions, and in combination with the flavor of ingredients, sauces, etc., eliminates the odor and makes the food a preferred flavor. be able to.
  • the spices Since the aroma components contained in spices are likely to volatilize, the spices are usually stored sealed in a gas barrier container. On the other hand, it is usually rare to seal cooked foods using spices, and if the food is stored unsealed after cooking, the scent gradually decreases and decreases when eating. It may be poor in flavor or poor in balance.
  • the main body that evaluates the flavor and the like of the food is the cook immediately after cooking, the eater at the time of eating, and the cook and the eater are often not the same person. The decline has never been a problem.
  • Patent Document 1 discloses that spices are finely pulverized, filled and sealed in an oxygen-impermeable package within 24 hours, stored in the absence of oxygen, and within a predetermined time after opening. A method for manufacturing processed meat products to be added to meat raw materials is described. Patent Document 2 describes that a frozen ground spice pulverized under a low temperature condition of less than 0 ° C. has a stronger flavor and a longer flavor duration.
  • the present invention comprises (1) 50-90% by mass of one or more selected from the group consisting of black pepper powder, white pepper powder, fennel powder, onion powder, marjoram powder and garlic powder, (2) nutmeg powder, rose 5 to 30% by mass of one or more selected from the group consisting of Marie powder, paprika powder, thyme powder, sage powder and oregano powder, and (3) selected from the group consisting of allspice powder, clove powder and ginger powder A spice mix containing 5 to 30% by mass of one or more of the above.
  • the present invention also provides a cooking seasoning containing 1 to 80% by mass of the spice mix or a fried food material containing 0.1 to 10% by mass of the spice mix. Moreover, this invention is the foodstuff which attaches the said spice mix, the said seasoning for heat cooking, or the said fried food clothing to foodstuffs, and heat-cooks it.
  • the present invention is also a method for producing a food to be cooked by attaching the spice mix, the cooking seasoning or the fried food material to food, and cooking the cooking, wherein the spice mix, the cooking seasoning or the 50% to 95% of the total heating time of the food to which the fried food material is attached is a method for producing foods, which is the heating time by a heating method other than oil candy.
  • Patent Documents 1 and 2 Due to recent diversification of preferences, foods using spices tend to be required to have a stronger flavor.
  • the techniques described in Patent Documents 1 and 2 do not sufficiently meet such demands, and it is difficult to say that the preparation and storage of spices are simple.
  • a spice that can easily impart a strong flavor to food and has a long duration of flavor has not yet been provided.
  • An object of the present invention relates to providing a spice mix, a seasoning for cooking, and a fried food material that can easily impart a strong flavor to food and has a long duration of the flavor.
  • the main feature of the spice mix of the present invention is that a plurality of types of specific spice powders (powdered fragrance substances) are blended in a specific amount. With such a feature, the spice mix of the present invention can easily give a strong flavor to foods and has an effect that the duration of the flavor is long.
  • the techniques described in Patent Documents 1 and 2 that have the same effect have the main characteristics in the preparation of spice powder (pulverization of spice raw materials) or storage methods, and therefore there are predetermined conditions for the preparation and storage operations. The work is not easy.
  • each of a plurality of types of spice powders to be used is basically the same as a normal one, and a predetermined effect can be expressed by devising their blending.
  • a strong and durable flavor can be easily imparted to foods without the need for preparation and storage.
  • the spice mix of this invention is comprised supposing that it uses for heat cooking, even when it is a case where it heat-cookes by applying to a foodstuff, a preferable aromatic component is hold
  • aroma components that lead to other miscellaneous tastes are scattered, a very preferable flavor can be imparted to food.
  • the spice mix 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, and (2) nutmeg. 5 to 30% by mass of at least one selected from the group consisting of powder, rosemary powder, paprika powder, thyme powder, sage powder and oregano powder, and (3) a group consisting of allspice powder, clove powder and ginger powder 5 to 30% by mass of at least one selected from When two or more types of spice powders are selected from each of the above groups, the total content of the two or more types of spice powders may be within the above range in the group.
  • the total content thereof may be 50 to 90% by mass.
  • the spice aroma component volatilizes quickly and the flavor becomes insufficient, or the spices are out of balance, and the above effects are not achieved.
  • these plural kinds of specific spice powders those usually used as spice powders of the same name can be used without particular limitation.
  • the 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 55-80% by mass, 60 to 70% by mass is preferable.
  • the blending amount of one or more selected from the group consisting of nutmeg powder, rosemary powder, paprika powder, thyme powder, sage powder and oregano powder is preferably 10 to 25% by mass, more preferably 15 to 20% by mass. %.
  • 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, more preferably 12 to 15% by mass.
  • one or more selected from the group consisting of vegetable protein powder and animal protein powder is further added to the spice mix from the viewpoint of ensuring the above-mentioned effects more reliably.
  • 20 to 200 parts by mass can be added to 100 parts by mass of the spice powder.
  • the vegetable protein powder a powdered protein derived from a plant such as soybean, wheat or rice can be used.
  • animal protein powder powdered protein derived from animals such as meat, eggs and milk can be used. It is particularly preferred to contain both vegetable protein powder and animal protein powder.
  • the content of these protein powders is preferably 50 to 150 parts by mass, more preferably 70 to 100 parts by mass with respect to 100 parts by mass of the total spice powder in the spice mix.
  • each of the above-mentioned components to be blended in the spice mix of the present invention is a powder raw material (powder substance) obtained by solidifying various liquid raw materials or pulverizing various solid raw materials.
  • a method for pulverizing the solid raw material for obtaining each component (powder raw material) a normal method for producing a food raw material powder can be used. For example, pulverization with a rotary blade, pulverization with a mill, pulverization with a mortar, airflow type Examples include pulverization by a pulverizer.
  • the particle size of each component (powder raw material) may be any particle size applicable to ordinary spice powders, for example, about 250 to 1000 ⁇ m for coarse grinding and about 20 to 300 ⁇ m for fine grinding. it can.
  • the spice mix of the present invention can be produced by mixing the components (powder raw materials).
  • a method for mixing the powder raw material a normal method for mixing powder raw material powder may be used.
  • As a mixing form of the powder raw material for example, when the powder raw material is obtained by pulverization of the solid raw material, 1) plural kinds of solid raw materials before pulverization are individually pulverized to obtain plural kinds of powder raw materials.
  • the plural powder raw materials may be mixed so as to have the content, or 2) the plural solid materials before pulverization may be mixed so as to have the content, and then the mixture may be pulverized. Good.
  • the spice mix of the present invention can impart a strong and durable flavor to the food by adding it to the food.
  • the food to which the spice mix of the present invention can be applied is not particularly limited as long as flavoring is preferred, and examples thereof include meat, seafood, vegetables, and various dishes using these. Examples include fried foods, grilled foods, fried foods, steamed foods, raw foods, sauces, and soups.
  • the spice mix of the present invention is preferably used for imparting flavor to improve the flavor of foods cooked at 100 ° C. or higher, particularly foods cooked at 150 ° C. or higher. It is preferable to use for fried chicken, fried chicken and fried chicken.
  • the spice mix of this invention for the food which hold
  • the spice mix of the present invention is used for the manufacture of cooked foods that are displayed and sold in a warmer by placing cooked fried foods such as tonkatsu, fried chicken, fried chicken, etc. while keeping them warm at about 40-60 ° C.
  • cooked fried foods such as tonkatsu, fried chicken, fried chicken, etc.
  • the amount of the spice mix of the present invention added to various foods may be an amount that can be expected to have the effect of the present invention, and may be appropriately changed depending on the type of food, the time from cooking to eating, the degree of preference for flavor, and the like. it can.
  • a general addition amount is about 0.0001 to 15% by mass, preferably about 0.001 to 5% by mass, based on the total amount of food to be added.
  • the spice mix of the present invention can be applied to foods prepared by various cooking methods such as heat cooking and non-heat cooking using various food ingredients, but is preferably used for heat cooked foods because the fragrance rises well.
  • the content of the spice mix of the present invention in the cooking seasoning of the present invention is 1 to 80% by mass, preferably 5 to 70% by mass, more preferably 10 to 10% by mass based on the total mass of the seasoning for cooking. 60% by mass.
  • Examples of other components that can be contained in the seasoning for cooking according to the present invention include salt, soy sauce, fermented seasoning, and fruit seasoning.
  • the seasoning for cooking according to the present invention can be used to obtain food by attaching to a food and cooking.
  • the heating method of the food is not particularly limited, and examples thereof include heating methods by known heating means such as baking, stir-fry, boil, steam, oil butter, microwave oven, oven, steam convection oven, oven toaster, grill and the like. .
  • the seasoning for cooking according to the present invention is particularly effective for cooking oil at a relatively high temperature using oil.
  • the spice mix of the present invention may be used by being sprinkled on food alone, but when producing fried food, the spice mix of the present invention is pre-mixed in clothing and cooking is performed using this. Thus, fried foods can be manufactured easily and with few failures.
  • the content of the spice mix of the present invention in the fried food material of the present invention is 0.1 to 10% by mass, preferably 0.2 to 8.5% by mass, based on the total mass of the fried food material. More preferably, it is 0.2 to 6% by mass.
  • the fried food material of the present invention further contains flour or starch in addition to the spice mix of the present invention.
  • flour wheat flour, potato starch, crumb flour, rice flour, rye flour, etc. are mentioned.
  • starch that has been subjected to chemical treatment or physical treatment such as etherification, crosslinking, oxidation, and pregelatinization, or a mixture thereof. In the present invention, these can be used alone or in combination of two or more. .
  • Flour or starch is the main raw material of the fried food clothing of the present invention, and its content (the total content of both flour and starch, if included) is the total mass of the fried food clothing, It is 50% by mass or more, preferably 65 to 95% by mass, and more preferably 75 to 85% by mass.
  • the dressing material for deep-fried food of the present invention may contain components other than the above-mentioned components (spice mix, flour, starch of the present invention).
  • Other ingredients include one or more of the raw materials normally used in the production of this type of fried food, such as sugars such as sugar, fats and oils, powdered milk, pigments, fragrances, salt, emulsifiers, Examples include sticky agents, minerals, enzymes, flavoring agents, and spices.
  • the dressing material for deep-fried food of the present invention can be manufactured by mixing the above-mentioned components. Moreover, as a form of the dressing material for fried foods of this invention, powder (splash powder) may be sufficient, or the liquid or semi-liquid (batter liquid) obtained by melt
  • a seasoning for cooking, or a fried food material (hereinafter collectively referred to as "spice mix") to the food material and cooking by heating.
  • a seasoning for cooking or a fried food material (hereinafter collectively referred to as "spice mix")
  • a seasoning for cooking, or a fried food material (hereinafter collectively referred to as "spice mix")
  • a seasoning for cooking or a fried food material (hereinafter collectively referred to as "spice mix")
  • a fried food material a seasoning for cooking, or a fried food material (hereinafter collectively referred to as "spice mix") to the food material and cooking by heating.
  • the spice mix of the present invention is attached to ingredients and cooked to obtain foods such as fried foods, 50% to 95% of the total heating time of the ingredients, It is preferable to do.
  • an oil cane is selected as a heating method for the food material to which the fried food material of the present invention is attached, and only the oil cane is used as usual.
  • heating methods other than oil can include heating by known heating means such as a microwave oven, an oven, a steam convection oven, an oven toaster, and a grill in addition to cooking.
  • the ratio of the heating time by the heating method other than the oil cake to the total heating time of the food material to which the spice mix of the present invention is attached is preferably 65 to 91%, more preferably 75 to 86%.
  • the “total heating time of the food” is the total heating time of the food to which the spice mixes of the present invention are adhered, and includes the heating time of the food before the adhesion (for example, the time for the lower arm of the food). I can't.
  • the oil butter When combining an oil butter and other heating methods, it is preferable to combine the oil butter so that the surface of the food (fried food) becomes smooth and has a good appearance.
  • combinations are: i) a method in which the food material to which the spice mix of the present invention is attached is heated in a microwave for 45 seconds and then oiled for 30 seconds; ii) the food material to which the spice mix of the present invention is attached is steamed Examples include a method of heating in a convection oven for 3 minutes and then oiling for 20 seconds to finish. What is necessary is just to set the temperature and time of a heating suitably according to the kind of food (fried food), the magnitude
  • Test Example 1 A plurality of 150 g beef loin steaks were prepared, and two 0.5 g spice mixes to be tested were imprinted on one side of the meat. 5 minutes later, put 3g of beef tallow on a frying pan and heat. When the frying pan is fully heated, put the steak meat imprinted with the spice mix on the frying pan with the imprinted surface side down and cook for 1 min. After that, the steak meat was turned over and cooked for another 1 minute 30 seconds. Each piece of grilled steak was cut out and the quality and balance of the scent immediately after cooking were evaluated by 10 panelists according to the following evaluation criteria (maximum 5 points).
  • each remaining piece of baked steak meat is stored in a warmer for 6 hours so that the surface temperature is about 50 ° C., and then carved in the same manner as described above. Was evaluated.
  • the above evaluation results (average score of 10 panelists) are shown in Table 1 below.
  • the spice mix of each example contains all three types of spice groups (1) to (3). Compared with the spice mix of each comparative example which did not contain either, the result was excellent in fragrance quality, balance and sustainability. From the above, it can be seen that the three types of spice powders (1) to (3) are essential in order to improve each evaluation item in the spice mix.
  • Examples 5 to 13 and Comparative Examples 6 to 7 A spice mix was produced with the formulation shown in Table 3 below. According to Test Example 2, fried chicken was produced and evaluated using the produced spice mix. The results (average score of 10 panelists) are shown in Table 3 below.
  • each of the spice mixes of each comparative example contains all the three types of spice powders (1) to (3), but the content is out of the specific range. Compared with the spice mix of each Example, it became a result inferior to the quality of fragrance, balance, and sustainability. From the above, in order to improve each of these evaluation items in the spice mix, it is not sufficient to simply contain the three kinds of spice powders (1) to (3), and each spice powder is contained in the specific range. It is understood that it is important to blend with.
  • Example 14 to 20 and Comparative Examples 8 to 9 A spice mix was produced according to the formulation shown in Table 4 below. According to Test Example 2, fried chicken was produced and evaluated using the produced spice mix. The results (average score of 10 panelists) are shown in Table 4 below. In Table 4 below, the results of Example 1 are shown again.
  • the spice mix of each comparative example has a spice powder content of (2) that is outside the specific range (5 to 30% by mass). In comparison, the quality, balance and sustainability of the scent were inferior.
  • Example 21 to 24 and Comparative Examples 10 to 11 A spice mix was produced with the formulation shown in Table 5 below. According to Test Example 2, fried chicken was produced and evaluated using the produced spice mix. The results (average score of 10 panelists) are shown in Table 4 below. In Table 5 below, the results of Example 1 are shown again.
  • each spice mix of each comparative example has a spice powder content of (3) outside the specific range (5 to 30% by mass). In comparison, the quality, balance and sustainability of the scent were inferior.
  • Examples 25 to 34 A spice mix was produced with the formulation shown in Table 6 below. According to Test Example 2, fried chicken was produced and evaluated using the produced spice mix. The results (average score of 10 panelists) are shown in Table 6 below. In Table 6 below, the results of Example 14 are shown again.
  • the spice mixes of Examples 26 to 30, 33, and 34 were obtained by adding vegetable protein powder (soy protein powder) and / or animal protein powder (egg white powder) to all spice powders in the spice mix.
  • vegetable protein powder soy protein powder
  • egg white powder animal protein powder
  • Examples 25, 31 and 32 contained soy protein powder or egg white powder, the content was not appropriate, and thus no noticeable effect was observed.
  • Example 34 containing both soy protein powder and egg white powder performed best.
  • the fried food material was manufactured according to the formulation shown in Table 7 below.
  • the composition of the spice mix used was: black pepper powder [spice powder of (1) above] 80% by weight, thyme powder [spice powder of (2) above] 10%, ginger powder [spice powder of (3) above] It was 10% by mass.
  • Nisshin Flour Flour was used as the weak flour, and Solar Negori Starch K-1 manufactured by Nippon Shokuhin Kako was used as the tapioca starch.
  • a batter liquid was produced by mixing 200 parts by mass of water with 100 parts by mass of each fried food material. The batter liquid was entangled in 100 g of the pork loin that had been pulverized, and the bread crumb was further adhered thereto, and any one of the following heating steps A to E was performed to produce tonkatsu.
  • Heating step A Oil for 6 minutes (ratio of heating time by other heating method other than oil) 0% -Heating process B: 2 minutes oil sip ⁇ 8 minutes steam convection ⁇ 2 minutes oil scent (ratio of heating time by other heating method other than oil sachet 66.7%) -Heating process C: Oil per minute ⁇ 10 minutes steam convection ⁇ 1 minute oil perfusion (ratio of heating time by other heating method other than oil permeation 83.3%) -Heating step D: 0.5 minutes oil bon ⁇ 13 minutes steam convection (ratio of heating time by other heating method than oil fountain 96.3%) Heating step E: 3 minutes of oil ⁇ 3 minutes of steam convection ⁇ 3 minutes of oil (a heating time ratio of 33.3% by other heating methods other than oil)
  • the ratio of the heating time by the heating method other than the oil jar is within the specific range (50 to 95% by mass).
  • Production Examples 2, 3 and 6 to 8 in the above results were superior in fragrance quality, balance and sustainability compared to other production examples in which the ratio was outside the above specified range.
  • the critical significance of the specific range of the ratio of the heating time by the heating method other than the ginger is apparent in the method for producing food by heating and cooking the fried food material on the food.
  • the spice mix, cooking seasoning and fried food material of the present invention can easily give a sweet, spicy and refreshing scent to food in a temperature range where normal food is provided at 10 ° C to 80 ° C.
  • the odor is extinguished and the odor lasts long.
  • unnecessary fragrance components contained in the spice mix are volatilized, and fragrance components important for flavoring foods can be selectively retained.
  • the food after cooking is kept at a temperature of about 40 ° C. to 80 ° C. for 2 to 10 hours for a long time such as 2 to 10 hours due to aroma components that remain without volatilization after cooking, the food is sufficiently preserved in flavor. Can do.
  • the food of the present invention is cooked using the spice mix of the present invention, the seasoning for cooking or the dressing for fried food, so that the flavor and aroma are strong and the aroma balance is excellent, and the flavor over time Is unlikely to occur. Moreover, according to the food production method of the present invention, such a food with excellent flavor can be obtained simply and stably.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)
  • Grain Derivatives (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Le mélange d'épices de l'invention comprend : (1) 50 à 90% en masse d'une sorte de poudre ou plus choisie dans un groupe constitué de poudre de poivre noir, de poudre de poivre blanc, de poudre de fenouil, de poudre d'oignon, de poudre de marjolaine et de poudre d'ail ; (2) 5 à 30% en masse d'une sorte de poudre ou plus choisie dans un groupe constitué de poudre de noix de muscade, de poudre de romarin, de poudre de paprika, de poudre de thym, de poudre de sauge et de poudre d'origan ; et (3) 5 à 30% en masse d'une sorte de poudre ou plus choisie dans un groupe constitué de poudre de piment de Jamaïque, de poudre de clou de girofle et de poudre de gingembre. En outre, de préférence, ce mélange d'épices comprend 20 à 200 parties en masse d'au moins une poudre de protéine choisie dans un groupe constitué d'une poudre de protéine végétale et d'une poudre de protéine animale, pour 100 parties en masse de l'ensemble des épices en poudre contenues dans ledit mélange d'épices.
PCT/JP2015/061338 2014-04-16 2015-04-13 Mélange d'épices, assaisonnement pour cuisson par chauffage, et matière pour friture WO2015159841A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN201580014175.0A CN106102483A (zh) 2014-04-16 2015-04-13 香料混合物、加热烹调用调味料及油炸食品用面衣材料
JP2015545568A JP5933134B2 (ja) 2014-04-16 2015-04-13 スパイスミックス、加熱調理用調味料及び揚げ物用衣材
MYPI2016703250A MY196554A (en) 2014-04-16 2015-04-13 Spice Mix, Seasoning for Cooking With Heat, and Fried-Food Coating Material

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JP2014084429 2014-04-16
JP2014-084429 2014-04-16

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MY (1) MY196554A (fr)
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019170799A1 (fr) 2018-03-09 2019-09-12 Unilever N.V. Système antioxydant
WO2019170737A1 (fr) 2018-03-09 2019-09-12 Unilever N.V. Composition antioxydante
WO2021048037A1 (fr) 2019-09-12 2021-03-18 Unilever Ip Holdings B.V. Composition alimentaire comprenant un produit à base de pomme de terre déshydraté et un système antioxydant

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107897849A (zh) * 2017-11-27 2018-04-13 杨丽 一种胡椒调味料及其制备方法

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