JP3350937B2 - Spices and their manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powdered spice which can be used in the food field and a method for producing the same.

[0002]

2. Description of the Related Art At present, natural spices are used as additives for edible or food processing by directly processing natural grass roots, bark, seeds, flowers and buds, or by subjecting them to simple processing such as drying, crushing and mixing. I have.

[0003] As an additive for food processing, for example, a powdered natural spice is added to food to increase the flavor and pungency of the food.

[0004] Extracted spices (oleoresins) obtained by extracting spice components from natural spices with an organic solvent are also widely used in the field of food processing.

[0005]

Since the natural spices used at present are always in an open state, they tend to deteriorate during storage and so-called flavor loss (flavor loss). Strength,
It has a major impact on quality.

Even if the natural spices are powdered and added to food to enhance the flavor and the like of the food, the particle size of the natural spices may be reduced to 150 by the conventional pulverization method (dry pulverization method).
Since it can be powdered only up to about μm, when it is added to food, granular spots are observed and the appearance is not always good, and the flavor and the like tend to vary due to insufficient uniform dispersion. Therefore, for example, when a dark spice powder such as cinnamon, allspice, and nutmeg is used, the amount of the spice must be determined in terms of both flavor and color.

[0007] Natural spices must be sterilized in order to remove soil bacteria, Escherichia coli, etc., which are present in the natural spices, and this is exclusively performed by gas sterilization using ethylene oxide or the like. In the heat sterilization method,
This is because deterioration and flavor loss occur, so that a sufficiently satisfactory product cannot be obtained.

However, this gas sterilization method has a problem of residual gas, and it is not always preferable to sterilize natural spices using the gas sterilization method.

On the other hand, it is considered that the extracted spices have few problems caused by the above-mentioned natural spices by being subjected to various processes.

However, since the extracted spice is a spicy component itself, it has a strong spiciness and is difficult to handle, and a low-boiling-point flavor component is volatilized in the extraction step, or is deteriorated depending on the component. As a result, the result may be far from the spiciness of natural spices. In addition, there is a problem that attention must always be paid to the remaining organic solvent used for extraction.

[0011]

Means for Solving the Problems The present inventors have invented natural spices by pressing natural spice powders smaller than conventional natural spice powders (particle diameter: 150 to 250 μm) into a water-soluble coating agent. We thought that it would be possible to solve the problems of conventional natural spices without spoiling the spices, and as a result of various studies, we finally completed the present invention.

Hereinafter, the present invention will be described in detail. The gist of the present invention is that a spice itself is characterized by containing a natural spice having a particle size of 10 μm or less in a water-soluble coating agent.

As the water-soluble coating agent, any water-soluble coating agent generally used in the food field can be used. Specific examples include proteins such as soybean, gluten, casein, and gelatin, gums such as gum arabic and gum agate, and polysaccharides such as dextrin and starch.

The natural spices to which the present invention is directed are not particularly different from those usually defined as spices, and are plant substances having an irritating scent and taste, and are used for flavoring foods. It has the role of enhancing appetite by adding flavor to soybeans, and is also called spice or condiment. Specifically, pepper (pepper), cardamom, allspice, nutmeg, coriander, celery, caraway, onion, garlic, ginger, cinnamon,
Thyme, sage, cloves, and the like.

The natural spice has a particle size of 10 μm.
If it is below, the effects of the present invention described below can be sufficiently exhibited, but the effects of the present invention can be enhanced as the particle size of the natural spice is smaller. On the other hand, natural spices having a particle diameter of more than 10 μm are strongly adhered to the inner wall of the dryer and may be burnt in the spray drying step when producing the spice according to the present invention (hereinafter referred to as “spice of the present invention”). Those that do not adhere are insufficiently dried, and the efficiency of spray drying is reduced. Further, it is difficult to sufficiently exert the effects of the present invention described later.

The spices of the present invention can be used as spices for ordinary foods, like conventional natural spices.

In the food processing field, for example, a spice suspension of the present invention is poured into roast ham, pressed ham, wiener sausage, or the like, or the spice of the present invention is kneaded. Flavor and pungency can be increased.

Next, a method for producing the spice of the present invention will be described. (1) First, one or more natural spices are dispersed in an aqueous solution containing one or more water-soluble coating agents at an appropriate concentration using a general disperser in a conventional manner. At this time,
Oleoresin, a natural spice such as pepper, nutmeg, sage, clove, etc., can be simultaneously dispersed. The concentration of the natural spice at the time of dispersion varies depending on the type of the water-soluble coating agent and the natural spice, but is up to about 50 parts per 100 parts of water.

(2) The above dispersion is then pulverized with a wet pulverizer (for example, CoBall Mill MS-50, Shinko Pantech Co., Ltd.) until the particle size of the natural spices becomes 10 μm or less. .

The present inventors have found for the first time by the present invention that natural spices can be pulverized to 10 μm or less by using such a wet pulverizer.

Thereafter, this can be heat-sterilized using a wet sterilizer (for example, a liquid continuous sterilizer RMS-II, Hisaka Seisakusho).

Further, after pulverization or heat sterilization, it can be dispersed (emulsified) again by a disperser (emulsifier).

(3) Next, the spices of the present invention can be obtained by spray drying according to a conventional method.

[0024]

As described above, since the spices of the present invention use natural spices themselves, the spices of the natural spices are not impaired.

In the spice of the present invention, the natural spice according to the present invention is pulverized (particle size of 10 μm or less) compared with the conventional natural spice (particle size of about 150 μm to 250 μm). You can feel the spices more strongly than the spices.

The spices of the present invention have a high thermal conductivity to the natural spices since the natural spices are finely divided.
The heat sterilization time of the spice of the present invention can be shortened, and the natural spice is covered with a water-soluble coating agent, so that even when heat sterilized, there is little deterioration or flavor loss of the natural spice. That is, the spices of the present invention can be subjected to a sufficient heat sterilization treatment, and there is no need to dare to perform a gas sterilization treatment.

Further, the spices of the present invention are prepared by pulverizing natural spices, so that a suspension in which the spices of the present invention are dispersed can be injected into food or the spices of the present invention can be kneaded. As can be seen from the test examples described below, substantially no granular spots of the natural spice are observed in the food, and the natural spice can be uniformly dispersed.

[0028]

The present invention will be described in more detail with reference to the following Examples and Test Examples.

Example 1 A composition having the following formulation was dispersed in water by a conventional method, and commercially available black pepper powder was obtained using a wet mill (CoBall Mill MS-50, manufactured by Shinko Pantech Co., Ltd.). It was pulverized until it became 10 μm or less. Next, a continuous liquid sterilizer (RMS-
Type II, manufactured by HISAKA MFG. Co., Ltd.) at 120 ° C. for 50 seconds, and then sterilized again using a pressure emulsifier (manufactured by Iwai Machine Co., Ltd.) at 120 kg / cm ² . After emulsification under the conditions, spray drying was performed to obtain the spice of the present invention.

(Formulation 1) Commercial black pepper powder (average particle diameter 200 μm) 15 parts Dextrin 70 parts Gum arabic 15 parts Water 100 parts By performing the sterilization treatment as described above, the number of general viable cells of the stock solution of Formula 1 is 10 What was ⁸ or more was not detected in the spices of the present invention.

Example 2 A composition having the following formulation was treated in the same manner as in Example 1 to obtain a spice of the present invention. (Formulation 2) Commercially available white pepper powder (average particle diameter 200 μm) 50 parts Dextrin 40 parts Processed starch 10 parts Water 100 parts

Example 3 A composition having the following formulation was treated in the same manner as in Example 1 to obtain a spice of the present invention. (Formulation 3) Commercial nutmeg powder (average particle size 250 μm) 50 parts Dextrin 40 parts Processed starch 10 parts Water 100 parts By performing the sterilization treatment as described above, the undiluted solution of Formula 3 has a general viable cell count of 10 ⁷ or more. Was not detected in the spices of the present invention.

Example 4 A composition having the following formulation was treated in the same manner as in Example 1 to obtain a spice of the present invention. (Prescription 4) Commercial black pepper powder (average particle diameter 200 μm) 15 parts Commercial nutmeg powder (average particle diameter 250 μm) 10 parts Commercial cinnamon powder (average particle diameter 150 μm) 10 parts Dextrin 50 parts Arabic gum 15 parts Water 100 parts

Example 5 A composition having the following formulation was treated in the same manner as in Example 1 to obtain a spice of the present invention. (Prescription 5) Commercially available black pepper powder (average particle diameter 200 μm) 20 parts Pepper oleoresin 20 parts Dextrin 50 parts Processed starch 10 parts Water 100 parts

Test Example 1 Pungency of Black Pepper and Flavor Strength Ten grams each of commercially available black pepper powder and the spices of the present invention according to Example 1 were placed in a Petri dish, stored at 30 ° C., and stored for each of the storage days shown in Table 1. The spices were added to a commercial consommé soup, and the pungency and flavor strength of each spice were compared and studied. The amount of each spice added was 0.2% for commercially available black pepper powder, and 1.3% for the spice of the present invention according to Example 1.
(The concentration of black pepper powder is equivalent to 0.2%). The test is
The test was carried out by a method in which 20 panelists selected one having a strong pungency and one having a strong flavor. The results are shown in Tables 1 and 2.

[0036]

[Table 1]

[0037]

[Table 2]

The spices of the present invention were able to maintain significantly longer pungency and flavor over a longer period than commercially available black pepper powder. Therefore, it can be said that the spice of the present invention is superior to commercial black pepper powder in terms of long-term storage and flavor loss.

Test Example 2 Flavor Strength of Nutmeg The commercial nutmeg powder and the spice of the present invention according to Example 3 were compared and studied in the same manner as in Test Example 1. Each spice added to the commercial consommé soup has a commercial nutmeg powder content of 0.1
0%, and the spice of the present invention according to Example 3 was 0.20% (the concentration of nutmeg was 0.10%). Table 3 shows the results.

[0040]

[Table 3]

The spices of the present invention were able to maintain the flavor for a longer period of time than the commercially available nutmeg powder. Therefore,
The spices of the present invention can be said to be superior to commercially available nutmeg powder in terms of long-term storage and flavor loss.

Test Example 3 0.2 parts of commercially available black pepper powder (average particle size: 200 μm) was added to the following so-called pickle liquid formulation, and 1.3 parts of the spice of the present invention according to Example 1 (concentration of black pepper) Is equivalent to 0.2 parts), and each is prepared with 10 pieces of pork loin.
60 parts were injected with respect to 0 parts. Then, salted and cooked by a conventional method to prepare roast ham.

(Formulation of Pickle Solution) Dried egg white 6.0 parts Soy protein 6.0 parts Syrup syrup 5.0 parts Salt 3.0 parts L-sodium glutamate 1.5 parts Epona N100 (salting agent, registered trademark) 1. 5 parts Kokumento NP (Seasoning, registered trademark) 0.3 parts Water 76.7 parts

The finished loin ham was sliced at a thickness of 1.2 mm and the surface was observed. As a result, the loin ham into which the suspension of the commercially available black pepper powder was injected was clearly found to contain black pepper, black spots were scattered, and the spots were uneven. On the other hand, the loin ham into which the suspension of the spices of the present invention was injected was so unclear as to where the black pepper powder was present. Also,
As is clear from Table 4, the roast ham injected with the suspension of the spices of the present invention was also significantly superior in pungency and flavor to that of commercially available black pepper powder.

[0045]

[Table 4]

Test Example 4 0.1% of a commercially available nutmeg powder (average particle size: 250 μm) was added to the following Wiener sausage base formulation and 0.20% of the spice of the present invention according to Example 3 (the nutmeg concentration was 0%). .1%) was prepared, cut and mixed by a conventional method, filled into sheep intestine, and then cooked.

(Wiener sausage-based formulation) Pig thigh 55 parts Raw tallow 15 parts Salt 2.5 parts L-glutamate 0.5 part Potato starch 6 parts Epona N100 (salting agent, registered trademark) 1 part Water 25 parts

The resulting product was sliced at a thickness of 1.2 mm and the surface was observed. As a result, in the case of the Wiener sausage into which the suspension of the commercially available nutmeg powder was injected, the existence of the nutmeg powder was clearly confirmed as brown spots, and the spots were uneven. On the other hand, in the case of the Wiener sausage into which the suspension of the spice of the present invention was injected, it was difficult to know where the nutmeg was present. Further, as is clear from Table 5, the flavor of the spiced product of the present invention was significantly better in the case of the Wiener sausage than in the commercially available nutmeg powder.

[0049]

[Table 5]

Test Example 5 A commercially available nutmeg powder (average particle size: 2
(50 μm) added and mixed with 0.08% of the spices of the present invention according to Example 3 and 0.16% (the concentration of nutmeg is 0.1%).
(Equivalent to 08%) was added to a Petri dish in an amount of 30 g each and stored at 10 ° C. A sensory test was conducted for each storage period to determine which of the salt-free butter to which the commercially available nutmeg powder was added and mixed and the salt-free butter to which the spice of the present invention was added and mixed had a stronger flavor. Table 6 shows the results.

[0051]

[Table 6]

As shown in Table 6, after 30 days, the flavor of the present invention was clearly stronger, and the salt-free butter to which the spice of the present invention was added and mixed was significantly superior to the commercially available nutmeg powder. In addition, when asked which of them feels a foreign body sensation during eating, all 20 panelists answered that they were on the market. Further, in the unsalted butter to which the commercially available nutmeg powder was added and mixed, the presence of the nutmeg powder was clearly confirmed as brown spots. On the other hand, the salt-free butter to which the spices of the present invention were added and mixed did not know where the nutmeg was present.

Continuation of the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/22-1/237 A23L 1/24

Claims (2)

(57) [Claims] 1. A spice characterized by containing a natural spice having a particle size of 10 μm or less in a water-soluble coating agent. 2. A natural spice is dispersed in an aqueous solution containing a water-soluble coating agent, which is pulverized by a wet pulverizer until the spice becomes 10 μm or less, sterilized or re-dispersed as required, and then spray-dried. The method for producing a spice according to claim 1, wherein