JP3307884B2 - Manufacturing method of processed spices - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a processed spice used for curry and the like, particularly to 3-hydroxy-4,
The present invention relates to a method for producing a processed spice having a significantly increased content of 5-dimethyl-2 (5H) -furanone (hereinafter referred to as sotron).

[0002]

2. Description of the Related Art The inventors of the present invention have made various attempts to increase the content of sotolone in spices for curry and the like to obtain products having a scent with a ripening sensation.
For example, curry powder has a sotron content of about 1 ppm immediately after pulverization, but can be aged by aging for about two years to reduce the sotron content to about 20 ppm. However, if the aging period is long, the content of sotron is increased, but the quality of the curry powder is deteriorated, which is not desirable. Further, in the ripening method, even if it takes a long time as long as two years, the content of sotolone at present is only about 20 ppm. Therefore, there is a need for a method for treating spices in which the content of sotolone can be significantly increased in a much shorter time than before.

On the other hand, it has recently been found by the present inventors that sotolone is a substance which gives a spice a ripening feeling and improves the fragrance, but conventionally, the spice is subjected to some treatment to enhance the fragrance. That was being done. For example, Japanese Patent Publication No. 59-53018 discloses that fenugreek seeds are pulverized into a powder, and 0.2 to 8.0 kg.
A method for treating fenugreek seeds, which comprises subjecting to wet heat treatment under a pressure of / cm ² and then cooling or pulverizing again without cooling. Specifically, the moist heat treatment is performed for 5 to 120 minutes to improve the fragrance, but the above treatment alone does not significantly increase the sotolone content. In particular, fenugreek seeds alone can impart a certain degree of ripening, but if the fenugreek seeds thus treated are mixed with other spices, the sotron content will be low as a mixed spice,
The ripening feeling is reduced and it is difficult to sufficiently improve the fragrance.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for efficiently increasing the sotron content of a spice containing fenugreek.

[0005]

According to the present invention, when a spice containing fenugreek is heat-treated and then, if necessary, aged, at least one of these steps is carried out in the presence of a reducing sugar. It was made based on the knowledge that the problem could be solved efficiently. That is, the present invention provides a spice containing fenugreek at 100 ° C.
A method for increasing the content of 3-hydroxy-4,5-dimethyl-2 (5H) -furanone by heating at the above temperature and then aging as necessary, wherein at least one step of the heating and aging is performed. Provided is a method for producing a processed spice, which is performed in the presence of a reducing sugar. In addition, the present invention provides a method in which a spice containing fenugreek is dried and heated at 100 ° C. or higher, and then humidified and / or humidified.
Heated at a temperature of 0 ° C. or higher by moist heat and then aged as necessary to give 3-hydroxy-4,5-dimethyl-2 (5H)-
A method for increasing the content of furanone, wherein at least one of the steps of dry heating, humidifying treatment, wet heating and aging is performed in the presence of a reducing sugar. .

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION As the spice containing fenugreek, which is a subject of the present invention, fenugreek alone or a spice such as turmeric, coriander, black pepper, cinnamon, clove, nutmeg, cinnamon, etc. Alternatively, a mixture of two or more kinds may be used. As these other spices, turmeric, coriander, clove and nutmeg are preferable. Particularly preferred examples include those mainly composed of fenugreek, clove and nutmeg, and those mainly composed of fenugreek, coriander and turmeric, and a spice mixture having such a composition is particularly preferred. Incidentally, the content ratio of fenugreek in the spice containing fenugreek,
Although it can be arbitrarily determined according to the final food to be added, it is preferably at least 1% by weight of the whole spice, particularly preferably at least 3% by weight. The spice may be in any form, such as a spice powder hole or a crushed material. The spices targeted in the present invention are preferably those having a water content of 0.1 to 15%,
More preferably, it is 6 to 12%. Furthermore, in the present invention, it is preferable to use a powdered spice having an average particle size of 50 to 300 μm.

In the present invention, first, the above-mentioned spice containing fenugreek is heated at a temperature of 100 ° C. or higher. This heat treatment can be performed by dry heat heating and / or wet heat heating. The dry heat treatment may be any heating method as long as it can evaporate the moisture in the spices, for example, heating in an oven, heating in a flat pot, heating using a constant temperature drier, Hot air drying and the like can be mentioned. Raising equipment such as a paddle type heating device or a cooker may be used. The heating temperature is 100 ° C or higher,
105 ° C-temperature at which spices do not burn excessively or deteriorate,
For example, it is preferably 250 ° C., more preferably,
105-220 ° C. Further, the heating time is preferably a time in which the moisture (initial moisture content) in the spice decreases by 40% or more, more preferably a time in which the moisture decreases by 60 to 95% in relation to the heating temperature. Specifically, 30
The time is at least one second, preferably 1 minute to 30 hours. Specifically, when moisture evaporates rapidly like oven heating, 110 to 250 ° C, preferably 150 to 220 ° C
For 1 to 30 minutes, preferably 2 to 10 minutes, for cooking equipment such as a cooker at 110 to 250 ° C, preferably 130 to 200 ° C for 20 minutes to 5 hours, preferably 30 to 200 ° C.
Minutes to 3 hours, and when performing heat treatment in a stationary state using a thermostatic dryer, 110 to 130 ° C., preferably 105 to 120 ° C. for 1 to 30 hours, preferably 2 to 20 hours.
It is desirable to process each time.

In the present invention, the heating at a temperature of 100 ° C. or more can be performed by a wet heat treatment. In the present invention, the wet heat treatment is different from the above-mentioned dry heat heating in which water is actively evaporated, and means heating performed while maintaining or adding moisture in the spice.
Specifically, in one embodiment, 10
There is a method of heating at a temperature of 0 ° C. or more. On this occasion,
It may be heated by steam itself. Steaming, which is a preferable wet heat heating, is, for example, putting a spice in a flat pot, stirring and spraying steam, heating, a method of putting a spice in a steamer and steaming, putting a spice with a predetermined amount of water in a pressure cooker. It can be performed by a heating method or the like. Alternatively, spices such as powder may be stored in a thin layer on each raw material shelf stacked inside the retort, and steam may be introduced into the retort.

Another embodiment is heating in a closed system capable of preventing a decrease in water content in spices. Specifically, there is a method in which a spice to be treated is sealed in a retort container, for example, a retort pouch such as an aluminum pouch, and retort-treated, or a method in which the spice is heated through an extruder. In the present invention, the wet heat heating is preferably performed at a temperature of 100 ° C. or more for 30 seconds or more, preferably 105 ° C. or more, at a temperature at which the spices do not burn or deteriorate. It is particularly preferable to carry out at 105 to 125 ° C. Also, it is preferable to carry out the treatment for more than 1 minute, especially 5 minutes.
It is preferable to carry out for at least 5 minutes, more preferably for 5 minutes to 3 hours. In the present invention, the wet heat treatment may be performed after the dry heat treatment, or the wet heat treatment may be performed without performing the dry heat treatment. In the present invention, a humidification treatment can be performed instead of, or before or after, the above-mentioned wet heat heating. Here, the humidification treatment refers to a treatment for increasing the water content of the spice by spraying the spice with water or leaving the spice in a high-humidity atmosphere. In some cases, the water content of the spices is excessively lost by the heating with the dry heat. In these cases, the water content of the spices is reduced by at least 2% by weight, preferably 6% by humidification.
% Or more is preferable because the sotolone content can be further increased by a wet heat heating or aging step.

In the present invention, after the above-mentioned heating at a temperature of 100 ° C. or higher, aging can be carried out if necessary. Aging is preferably performed at room temperature to 70 ° C, particularly at 40 to 70 ° C. Further, it is preferable to carry out for 10 hours to 90 days. In particular, it is preferably performed at 55 to 65 ° C. for 24 hours to 20 days. Specifically, it is preferred that the heat-treated spices be placed in a container such as a tray and held at room temperature to 70 ° C. for a predetermined time. The aging treatment can be performed in parallel with the humidification treatment. In the present invention, at least one step of the above-mentioned heat treatment and then, if necessary, ripening treatment is performed in the presence of a reducing sugar. In the present invention, examples of the reducing sugar include one or a mixture of two or more of ribose, glucose, arabinose, xylose, galactose, mannose, fructose, and the like.
In the present invention, the reducing sugar is added in an amount of 0.1 to 10 parts by weight, preferably 0.2 to 5 parts by weight based on 100 parts by weight of the spice.

Preferred processing steps of the present invention are illustrated below, but the present invention is not limited thereto. The underlined step is a step performed in the presence of a reducing sugar. 1) Wet heat heating 2) Wet heat heating - aging 3) Wet heat heating- aging 4) Wet heat heating -aging 5) Dry heating 6) Dry heating - aging 7) Dry heating- aging 8) Dry heating - wetting 9 ) Dry heat heating- wet heat heating 10) Dry heat heating - wet heat heating - aging 11) Dry heat heating- wet heat heating - aging 12) Dry heating heating-wet heat heating- aging 13) Dry heat heating - humidification - aging 14) Dry heat Heating- humidification - aging 15) Dry heating-humidification- aging

When fenugreek alone is treated by the method of the present invention, it is possible to increase the sotron content in a wide range, and it is 50 ppm or more, preferably 100 to 10 ppm.
It is possible to increase to 00 ppm. When the ripening is carried out, the sotolone content depends on the ripening conditions. For example, the ripening for about 24 hours to 30 days makes it possible to achieve the above-mentioned preferable sotron content. Therefore, when a spice containing fenugreek is treated according to the method of the present invention, the content of sotron in the spice is increased, so that the spice becomes a high-quality product having a sensation of ripening, such as curry, hayashi rice and stew. When used as these, these high-quality roux can be provided. In the case of producing curry (including roux) using the spices treated by the method of the present invention, the amount added is 0.1 to 0.1.
5 parts, preferably 1-2 parts. In particular, the spice of the present invention is effective for efficiently imparting the above-mentioned scent to curry roe and the like. In addition, the spices of the present invention can provide particularly excellent paste curries when the roasted onions are treated with a colloid mill and used for paste curities whose viscosity has been adjusted. The paste curry thus produced has high quality with good flavor, sufficient viscosity, and a scent with an aging sensation.

[0013]

According to the present invention, it is possible to efficiently increase the content of sotron in a spice containing fenugreek, to give a feeling of ripening, to improve the fragrance, and to obtain a high quality spice. Becomes possible. Such spices can be used, for example, for producing high-quality curry roe. Next, the present invention will be described with reference to examples.

[0014]

EXAMPLES Example 1 Sun-dried raw fenugreek seeds were pulverized with a stamp mill and sieved to prepare ones having an average particle size of 300 μm. The sotron content of the powdery fenugreek was 5 ppm. This was sealed in an aluminum pouch and retorted at 122 ° C. for 15 minutes with a retort. Thereafter, the aluminum pouch was opened, and 2 parts by weight of ribose was mixed with 100 parts by weight of fenugreek.
For 10 days. The sototron content in the thus treated fenugreek was measured by GS-MS (gas chromatograph mass spectrometer) or HPLC (high performance liquid chromatograph).
It was 620 ppm after aging, and fenugreek had rich aging aroma.

Example 2 The same powdery fenugreek as in Example 1 was mixed with 2 parts by weight of glucose per 100 parts by weight, and the mixture was sealed in an aluminum pouch and retorted with a retort at 122 ° C. for 15 minutes. Thereafter, the aluminum pouch was opened, opened in a tray, and aged at 60 ° C. for 3 days. Example 1
When the content of sotron in fenugreek was measured in the same manner as described above, it was 184 ppm before aging and 461 pp after aging.
m, and fenugreek had a rich aging aroma.

Example 3 The same powdery fenugreek as in Example 1 was stored in a thin layer on a raw material shelf inside a retort, and was subjected to wet heat treatment at 105 to 110 ° C. for 6 minutes while introducing steam into the retort. Ribose 0.5 per 100 parts by weight of fenugreek after treatment
The parts by weight were mixed, opened in a tray, and aged at 40 ° C. for 14 days. When the content of sotron in fenugreek was measured in the same manner as in Example 1, it was 7.5 ppm before aging.
After aging, the content was 167 ppm, and fenugreek had a rich aging aroma.

Example 4 Sun-dried raw fenugreek seeds were calcined in an oven at 200 ° C. for 5 minutes, pulverized with a stamp mill, and sieved to prepare powder having an average particle size of 300 μm (powder fenugreek). Sotron content is 5 ppm).
This fenugreek was subjected to wet heat treatment or aging treatment in the same manner as in Example 3 except that it was aged at 60 ° C. for 3 days. When the content of sotron in fenugreek was measured in the same manner as in Example 1, the content was 75 ppm before aging and 350 ppm after aging, and fenugreek had a rich aged aroma.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-2000-93118 (JP, A) JP-A-2000-32949 (JP, A) JP-A-2000-41616 (JP, A) JP-A-2000-41617 (JP, A A) JP-A-54-26369 (JP, A) JP-A-10-215808 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/22-1/24

Claims (7)

(57) [Claims] 1. A spice containing fenugreek,
A method of increasing the content of 3-hydroxy-4,5-dimethyl-2 (5H) -furanone by heating at a temperature of at least 00 ° C. and then aging as needed, wherein at least one of said heating and aging is performed. A method for producing a processed spice, wherein the step is performed in the presence of a reducing sugar. 2. The method according to claim 1, wherein the heating is carried out by heating with wet heat in the presence of a reducing sugar. 3. The method according to claim 1, wherein the heating is performed by dry heat in the presence of a reducing sugar. 4. A spice containing fenugreek containing 10 spices.
After heating with dry heat at 0 ° C. or more, it is wet-heated at a temperature of 100 ° C. or more under humidification treatment and / or humidification conditions, and then, if necessary, aged to give 3-hydroxy-4,5-dimethyl-2
A method for increasing the content of (5H) -furanone, wherein at least one of the steps of heating with dry heat, humidifying treatment, heating with wet heat and aging is performed in the presence of a reducing sugar. Method. 5. The production method according to claim 1, wherein aging is performed after heating. 6. The method according to claim 5, wherein the aging step is performed in the presence of a reducing sugar. 7. The method according to claim 1, wherein the reducing sugar is at least one selected from the group consisting of ribose, glucose, arabinose, xylose, galactose, mannose and fructose.