JP6609856B2 - Roasted spice paste and method for producing the same - Google Patents
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
本発明は、粉砕処理した焙煎香辛料を含む焙煎香辛料ペースト及びその製造方法に関する。 The present invention relates to a roasted spice paste containing a pulverized roasted spice and a method for producing the same.
種々の食品を製造する際に、所望の香りや風味を付与するために香辛料が用いられ、例えば、レトルトカレーの場合、ルウ（小麦粉と油脂の焙煎物）、野菜・果実ピューレ、調味液等と、種々の香辛料とを組み合わせて煮込み、必要に応じて野菜・牛肉等の具材を加えて容器に充填し、加熱殺菌処理を行うことにより製造されている。
特に、カレー、シチュー、デミグラスソース、ハヤシ、パスタソース、フィリング、トマトチャウダー等の調味ソースに用いられる材料の中で、香辛料は、香りと風味を調味ソースに付与する上で極めて重要な材料である。
香辛料が有する所望の香気や風味を増強し保持する方法として、いくつかの方法が知られている。例えば、特許４０２０３５０号明細書には、種子香辛料を油脂とともに１００〜１６０℃に加熱処理し、ついで磨砕することを特徴とする、レトルトカレー用香味増強組成物の製造法が開示されている。また特開２００８−２９５４１３号公報には、香辛料を油脂とともに１００〜１８０℃に加熱処理し、ついで、油脂と分離した香辛料を粗砕して香辛料粗砕物を得て、該香辛料粗砕物を含んで加熱殺菌処理済流動状食品を製造する方法が開示されている。
前記の先行技術の香辛料を含む組成物は、加熱処理（焙煎処理ともいう）が施され、香辛料の焙煎された香りと風味が付与されたものであり、これらをレトルトカレーに含むことで、一体感のある風味や、焙煎された香辛料の粒状感が付与される。これらの技術は、レトルトカレーを調製する際等に、香辛料をそのまま添加するのではなく、焙煎処理を施した香辛料として添加することで、より香辛料の香りや風味を活かすことを意図している。
ところで、焙煎処理を施した香辛料が、焙煎処理を施したナッツのような香ばしい香りを伴う各香辛料特有の香りと、焙煎処理を施したゴマのような加熱感のある旨味を有し（これらの性能を「特有の香り・風味」という場合がある）、これらをカレーソース等に付与することができれば、さらに嗜好性の高いカレーソース等を提供することが可能となる。先行技術の香辛料を含む組成物では、前記の性能を十分に達成することができなかった。特開２００８−２９５４１３号公報では、加熱処理後、油脂と分離した香辛料粗砕物を水とともに粗砕して香辛料粗砕物を調製しているが（段落００２０）、この場合も同様であった。
In producing various foods, spices are used to give a desired aroma and flavor. For example, in the case of retort curry, roux (roasted flour and fat), vegetables / fruit puree, seasoning liquid, etc. And various spices are combined and simmered. If necessary, ingredients such as vegetables and beef are added and filled into a container, followed by heat sterilization.
Among the materials used for seasoning sauces such as curry, stew, demiglace sauce, hayashi, pasta sauce, filling, tomato chowder and the like, spices are extremely important materials for imparting aroma and flavor to the seasoning sauce.
Several methods are known as methods for enhancing and maintaining the desired aroma and flavor of spices. For example, Japanese Patent No. 4020350 discloses a method for producing a flavor enhancing composition for retort curry, characterized in that seed spices are heat-treated with oil and fat at 100 to 160 ° C. and then ground. Japanese Patent Application Laid-Open No. 2008-295413 discloses that a spice is heat-treated at 100 to 180 ° C. together with fats and oils, and then the spices separated from the fats and oils are crushed to obtain a spice crushed material. A method for producing a heat-sterilized liquid food is disclosed.
The composition containing the above-mentioned spices of the prior art is subjected to heat treatment (also referred to as roasting treatment), and is provided with a roasted scent and flavor of the spices, and these are included in the retort curry. , A flavor with a sense of unity and a granular feeling of roasted spices. These technologies are not intended to add spices as they are, for example when preparing retort curry, but to add the spices to which roasting has been applied, so that the scent and flavor of the spices can be utilized more effectively. .
By the way, the roasted spice has a unique scent with a fragrant fragrance like a roasted nut, and a heated umami like a sesame that has been roasted. (These performances are sometimes referred to as “specific fragrances and flavors”) If these can be imparted to curry sauce or the like, it becomes possible to provide curry sauce or the like with even higher palatability. The above-mentioned performance could not be sufficiently achieved with the composition containing the spices of the prior art. In Japanese Patent Application Laid-Open No. 2008-295413, after the heat treatment, the spice coarsely divided product separated from the fats and oils is crushed together with water to prepare the spice crude product (paragraph 0020).
従来の方法により得られる焙煎香辛料ペーストは、いずれも香辛料の特有の香り・風味が不十分なものであり、例えばこれらを加配したカレーソースに、香辛料の特有の香り・風味が十分に活かされないという問題があった。本発明は、香辛料の特有の香り・風味がより一層増強された焙煎香辛料ペースト及びその製造方法を提供することを目的とする。 All of the roasted spice pastes obtained by conventional methods are insufficient in the spices characteristic aroma and flavor. For example, the special aroma and flavor of spices are not fully utilized in curry sauce with added spices. There was a problem. An object of the present invention is to provide a roasted spice paste in which the peculiar aroma and flavor of spices are further enhanced and a method for producing the same.
本発明者らは、上記課題に鑑み、鋭意研究を行った。その結果、香辛料を油脂で焙煎処理し、得られた焙煎香辛料を粉砕処理する際又は粉砕処理した後に、特定の態様で食塩水又は水及び食塩を添加することにより、上記課題を解決できることを見出した。
本発明の具体的な態様は以下のとおりである。
本発明は、粉砕処理した焙煎香辛料を含む焙煎香辛料ペーストの製造方法であって、
(a) 香辛料を油脂で焙煎処理する工程と、
(b) 工程(a)で得られた焙煎香辛料を、
(1) 油脂から分離し、食塩水とともに粉砕処理する工程、
(2) 油脂から分離し、水とともに粉砕処理した後に食塩を添加する工程、
(3) 焙煎処理に用いた油脂及び食塩水とともに粉砕処理する工程、
(4) 焙煎処理に用いた油脂とともに粉砕処理した後に食塩水を添加する工程、及び
(5) 焙煎処理に用いた油脂及び水とともに粉砕処理した後に食塩を添加する工程、
から選ばれる１以上の工程と
を含む、製造方法に関する。
本発明は、工程(b)において、焙煎香辛料１００重量部に対し、水３０重量部以上及び／又は食塩３重量部以上用いる、前記製造方法に関する。
本発明は、工程(b)の後に、(c)香辛料の焙煎処理に用いた油脂を添加する工程をさらに含む、前記製造方法に関する。
さらに本発明は、前記製造方法により得られた焙煎香辛料ペーストにも関する。
In view of the above problems, the present inventors conducted extensive research. As a result, when the spices are roasted with fats and oils and the obtained roasted spices are pulverized or after pulverization, the above problems can be solved by adding saline or water and salt in a specific manner. I found.
Specific embodiments of the present invention are as follows.
The present invention is a method for producing a roasted spice paste containing a crushed roasted spice,
(a) roasting the spices with fats and oils;
(b) the roasted spice obtained in step (a),
(1) A process of separating oils and fats and pulverizing them with saline,
(2) Separating from fats and oils and adding salt after pulverizing with water,
(3) A step of pulverizing together with the oil and salt used in the roasting treatment,
(4) a step of adding a saline solution after pulverizing with the oil used in the roasting treatment; and
(5) A step of adding salt after pulverizing with the oil and water used in the roasting treatment,
It relates to a manufacturing method including one or more processes chosen from.
The present invention relates to the above production method, wherein in step (b), 30 parts by weight or more of water and / or 3 parts by weight or more of salt are used with respect to 100 parts by weight of roasted spice.
The present invention relates to the above production method, further comprising, after step (b), (c) a step of adding fats and oils used in the roasting process of spices.
Furthermore, this invention relates also to the roasted spice paste obtained by the said manufacturing method.
香辛料を油脂で焙煎処理することにより、香辛料の香り・風味成分のうち一部を油に溶出させ、次いでこの焙煎香辛料を粉砕処理する際又は粉砕処理した後に、特定の態様で食塩水又は水及び食塩を添加することにより、香辛料の香り・風味成分のうち油脂による焙煎処理では溶出できない別の成分を溶出させて、香辛料ペーストに取り込むことができる。したがって、本発明により得られる焙煎香辛料ペーストは、従来のものと比べて香辛料の特有の香り・風味がより一層増強されたものとなる。特に、本発明の焙煎香辛料ペーストは、香辛料の香ばしい香りと焙煎された加熱感のある旨味を有し、これを加配して調味ソースとした場合に、これらの香辛料の特有の香り・風味が十分に感じられる非常に好ましいものとなる。 By roasting the spices with fats and oils, a part of the scent and flavor components of the spices are eluted into the oil, and then when the roasted spices are pulverized or after the pulverization treatment, the salt solution or By adding water and salt, it is possible to elute other components that cannot be eluted by roasting with fats and oils from the flavor and flavor components of the spice and take them into the spice paste. Therefore, the roasted spice paste obtained by the present invention has a further enhanced flavor and flavor peculiar to spices compared to the conventional one. In particular, the roasted spice paste of the present invention has a fragrant scent of spice and a roasted umami taste, and when this is added as a seasoning sauce, the unique scent and flavor of these spices Is very favorable.
本発明の焙煎香辛料ペーストは、粉砕処理した焙煎香辛料を含む。
香辛料は、特に限定されないが、アニスシード、オニオン、オールスパイス、花椒、ガーリック、カルダモン、キャラウェーシード、クミンシード、クローブ、コリアンダーシード、山椒、ジンジャー、セロリシード、ターメリック、ディルシード、ナツメグ、メース、バジル、パプリカ、黒胡椒、マスタードシード、ローレル、花椒、桂皮、唐辛子、白胡椒、ケシの実、シナモン、スターアニス、山椒、青のり、陳皮、黒胡麻、白胡麻、麻の実、フェヌグリークシード、フェンネルシード、タイム、オレガノ、フェヌグリークリーフ、カレーリーフ及びネギ等から選択される１以上が挙げられる。なかでもフェヌグリークシード、クミンシード、コリアンダーシード、マスタードシード、フェンネルシード、唐辛子、黒胡椒、花椒、ターメリック、カルダモン、桂皮、ガーリック、オニオン及びネギを用いることが好ましい。
香辛料の油脂による焙煎処理は、ホールの状態で行うことができる。必要に応じて香辛料を適当な大きさに粉砕して行うこともでき、上記粉砕したものを含んでいてもよい。また、予め加熱等の処理が施された香辛料を用いてもよい。
香辛料の焙煎処理に用いる油脂は、菜種油、大豆油、コーン油、オリーブ油、ヒマワリ種子油、綿実油、落花生油、紅花油、パーム油、米油等の植物油脂、牛脂（ヘット）、豚脂（ラード）、牛脂豚脂混合油脂、魚油、バター、ギー等の動物油脂、ジアシルグリセロール、マーガリン等の加工油脂が挙げられる。なかでもパーム油、菜種油、牛脂及び豚脂を用いることが好ましい。
焙煎処理に用いる設備は、油を用いた食品の調理で用いる通常の器具を用いることができ、フライヤー、平型釜及び半球型釜等が挙げられる。連続式の設備として、リテーナコンベアの回転移動により順次フライヤーの油槽にハーブを導入する形式のフライヤー等、バッチ式の設備として、撹拌装置を備えた加熱釜や加熱手段を備えた横軸ニーダー等が挙げられる。
焙煎処理に用いる油脂の量は、香辛料の量や装置の容量等に応じて適宜決定すればよいが、例えば香辛料１００重量部に対して、５０重量部以上１０，０００重量部以下であり、１００重量部以上５，０００重量部以下が好ましく、１００重量部以上５００重量部以下がより好ましい。
油脂による焙煎処理は、香辛料に含まれる香り・風味成分を引き出すのに十分で、かつこれらが実質的に失われない条件で行う。具体的には、７０℃以上２００℃以下、好ましくは９０℃以上１８０℃以下の油脂に、香辛料を５秒以上３０分以下、好ましくは１０秒以上２０分以下の間浸漬させることにより行うとよい。焙煎処理を７０℃未満の温度や５秒未満の時間で行った場合には、香辛料の特有の香り・風味成分を十分に引き出すことができず、また、２００℃を超える温度や３０分を超える時間で行った場合には、香辛料の香り・風味成分が逸失してしまう可能性がある。
The roasted spice paste of the present invention includes a crushed roasted spice.
Spices are not particularly limited, but anise seed, onion, allspice, groom, garlic, cardamom, caraway seed, cumin seed, clove, coriander seed, yam, ginger, celery seed, turmeric, dill seed, nutmeg, mace, basil , Paprika, black pepper, mustard seed, laurel, flower buds, cinnamon bark, pepper, white pepper, poppy seeds, cinnamon, star anise, yam, blue paste, cinnamon, black sesame seeds, white sesame seeds, hemp seeds, fenugreek seeds, fennel seeds 1 or more selected from thyme, oregano, fenugreek leaf, curry leaf, leeks and the like. Of these, fenugreek seed, cumin seed, coriander seed, mustard seed, fennel seed, chili, black pepper, flower bud, turmeric, cardamom, cinnamon, garlic, onion and leek are preferred.
The roasting process of spices with fats and oils can be performed in the state of a hall. If necessary, the spice can be pulverized to an appropriate size, and the above pulverized product may be included. In addition, a spice that has been previously subjected to a treatment such as heating may be used.
Oils and fats used for roasting of spices are rapeseed oil, soybean oil, corn oil, olive oil, sunflower seed oil, cottonseed oil, peanut oil, safflower oil, palm oil, rice oil and other vegetable oils, beef fat (hett), pork fat ( Lard), beef tallow mixed fats and oils, animal oils and fats such as fish oil, butter and ghee, and processed fats and oils such as diacylglycerol and margarine. Among these, it is preferable to use palm oil, rapeseed oil, beef tallow and pork tallow.
The equipment used for the roasting treatment can be a normal appliance used for cooking food using oil, and examples include a fryer, a flat kettle, and a hemispherical kettle. As a continuous type equipment, a fryer of the type that introduces herbs into the fryer oil tank sequentially by rotating movement of the retainer conveyor, etc., as a batch type equipment, a heating kettle equipped with a stirring device or a horizontal kneader equipped with a heating means Can be mentioned.
The amount of fats and oils used for the roasting process may be appropriately determined according to the amount of spices and the capacity of the apparatus, etc., for example, 50 parts by weight or more and 10,000 parts by weight or less with respect to 100 parts by weight of the spices, 100 parts by weight or more and 5,000 parts by weight or less are preferable, and 100 parts by weight or more and 500 parts by weight or less are more preferable.
The roasting treatment with fats and oils is performed under conditions that are sufficient to draw out the scent and flavor components contained in the spices and that these are not substantially lost. Specifically, it may be performed by immersing the spice in an oil of 70 to 200 ° C., preferably 90 to 180 ° C. for 5 seconds to 30 minutes, preferably 10 seconds to 20 minutes. . When the roasting process is performed at a temperature of less than 70 ° C. or for a time of less than 5 seconds, it is not possible to sufficiently extract the characteristic scent / flavor components of the spice, and the temperature exceeding 200 ° C. or 30 minutes is not possible. If the time is exceeded, the spice flavor and flavor components may be lost.
油脂で焙煎処理した香辛料は、次に粉砕処理を施してペースト状にするが、粉砕処理の際又は粉砕処理の後に食塩水又は水及び食塩を添加する。焙煎香辛料の粉砕処理は、次のいずれかの工程を用いた方法により行うことができる。
(1) 油脂から分離し、食塩水とともに粉砕処理する工程
(2) 油脂から分離し、水とともに粉砕処理した後に食塩を添加する工程
(3) 焙煎処理に用いた油脂及び食塩水とともに粉砕処理する工程
(4) 焙煎処理に用いた油脂とともに粉砕処理した後に食塩水を添加する工程
(5) 焙煎処理に用いた油脂及び水とともに粉砕処理した後に食塩を添加する工程
このように、焙煎処理した香辛料を粉砕処理する際又は粉砕処理した後に、特定の態様で食塩水又は水及び食塩を添加することにより、油脂による焙煎処理では溶出することができない別の香り・風味成分を取り出すことができる。これによって、香辛料の特有の香り・風味を有する焙煎香辛料ペーストを調製することが可能となる。
本発明においては、(1)〜(5)のいずれの方法を用いてもよく、あるいは(1)〜(5)のいずれかの方法を適宜組み合わせて用いてもよいが、(1)、(2)又はこれらを組み合わせた方法を用いることがより好ましい。
ここで、香辛料の特有の香り・風味成分をより効率的かつ十分に溶出させることができるのは、香辛料を粉砕処理する際又は粉砕処理した後に食塩及び水と接触させることにより、当該香り・風味成分をより多く溶出させることができるとともに、溶出させた成分を唾液に拡散し易い形で安定に保持することができることに起因していると考察される。さらに本発明の焙煎香辛料ペーストによれば、香辛料の近くに食塩が存在、もしくは香辛料自体に食塩水が浸透していることで、味わう際に唾液に香辛料成分と食塩が一緒に拡散し、香辛料の特有の香り・風味をより強い味覚として感じることができるためと考察される。
The spices roasted with fats and oils are then pulverized into a paste, and saline or water and sodium chloride are added during or after the pulverization. The pulverization process of the roasted spice can be performed by a method using any one of the following steps.
(1) Separating from fats and oils and crushing with saline
(2) The process of adding salt after separating from fats and oils and grinding with water
(3) A step of grinding together with the oil and salt used in the roasting treatment
(4) Step of adding saline after grinding with oil used in roasting
(5) Step of adding salt after pulverization with oil and water used for roasting treatment As described above, when pulverizing or after pulverizing the roasted spice, salt water or water in a specific mode By adding sodium chloride and salt, it is possible to take out another scent and flavor component that cannot be eluted by roasting with fats and oils. This makes it possible to prepare a roasted spice paste having a peculiar scent and flavor of spices.
In the present invention, any of the methods (1) to (5) may be used, or any one of the methods (1) to (5) may be used in an appropriate combination. It is more preferable to use 2) or a method combining these.
Here, the characteristic aroma and flavor components of spices can be eluted more efficiently and sufficiently when the spices are pulverized or contacted with salt and water after pulverization. It is considered that this is due to the fact that more components can be eluted and that the eluted components can be stably retained in a form that can easily diffuse into saliva. Furthermore, according to the roasted spice paste of the present invention, salt is present near the spice, or the salt water penetrates the spice itself, so that the spice component and the salt diffuse together in the saliva when tasted, and the spice It is considered that it is possible to feel the peculiar aroma and flavor as a stronger taste.
(1)〜(5)の方法で用いる水の量は、焙煎処理前の香辛料の重量換算での焙煎香辛料１００重量部に対して、３０重量部以上、好ましくは３５重量部以上４９０重量部以下とすることができる。また、食塩の量は、焙煎処理前の香辛料の重量換算での焙煎香辛料１００重量部に対して、３重量部以上、好ましくは５重量部以上１００重量部以下とすることができる。(1)〜(5)の方法を組み合わせて用いる場合は、各工程において食塩及び水の量を前記の比率とすればよい。
前記の比率で食塩と水を用いることによって、香辛料の特有の香り・風味成分をより効率的かつ十分に溶出させることができる。なお、焙煎香辛料ペーストは、一般に食品等に加配するものであるため、焙煎香辛料ペーストの食塩及び水の量が増えても、当該食品等の品質に影響しない限り問題はない。したがって、(1)〜(5)のいずれの方法を用いる場合も、食塩及び水の上限量に制限はない。
(1)〜(5)の方法で用いる食塩水又は水及び食塩における、水と食塩との重量比は、５０：５０以上９８：２以下、好ましくは６５：３５以上９５：５以下とすることができる。飽和食塩水を用いることもできる。
粉砕処理の方法は、特に限定されないが、カッターミキサー、マスコロイダー及びラインミル等の細断設備を用い、香辛料の粒度が例えばＪＩＳ標準篩目開きで３０００μｍＰＡＳＳ程度の粒度範囲となるように行えばよい。粉砕する大きさは限定されない。なお粉砕処理は、焙煎処理を行った香辛料とは別の香辛料（焙煎処理を行った別の香辛料及び焙煎処理を行っていない別の香辛料を含む）を一緒に配合して行ってもよい。別の香辛料は粉末の形態であってもよい。また、粉砕前及び／又は粉砕の際において、香辛料と水及び食塩とが合わさった際、原料を５０℃以上１００℃以下程度に加熱してもよい。
The amount of water used in the methods (1) to (5) is 30 parts by weight or more, preferably 35 parts by weight or more and 490 parts by weight with respect to 100 parts by weight of the roasted spices in terms of the weight of the spices before roasting treatment. Part or less. The amount of salt can be 3 parts by weight or more, preferably 5 parts by weight or more and 100 parts by weight or less with respect to 100 parts by weight of the roasted spices in terms of the weight of the spices before the roasting treatment. When the methods (1) to (5) are used in combination, the amount of salt and water may be set to the above ratio in each step.
By using salt and water at the above-mentioned ratio, it is possible to more efficiently and sufficiently elute the fragrance and flavor components peculiar to spices. In addition, since the roasted spice paste is generally added to foods and the like, even if the amount of salt and water in the roasted spice paste is increased, there is no problem as long as the quality of the food or the like is not affected. Therefore, when any of the methods (1) to (5) is used, there is no limit to the upper limit amounts of salt and water.
The weight ratio of water to salt in the saline solution or water and salt used in the methods (1) to (5) is 50:50 or more and 98: 2 or less, preferably 65:35 or more and 95: 5 or less. Can do. Saturated saline can also be used.
The pulverization method is not particularly limited, and may be performed using shredding equipment such as a cutter mixer, a mass collider, and a line mill so that the spice has a particle size range of, for example, about 3000 μm PASS with a JIS standard sieve opening. The size to be crushed is not limited. Note that the pulverization treatment may be performed by blending together a spice other than the roasted spice (including another spice that has been roasted and another spice that has not been roasted). Good. Another spice may be in the form of a powder. In addition, before the pulverization and / or during the pulverization, when the spice, water and salt are combined, the raw material may be heated to about 50 ° C. or higher and about 100 ° C. or lower.
本発明の焙煎香辛料ペーストは、(1)及び(2)の方法により得られたものは、粉砕処理した焙煎香辛料、水及び食塩を含み、(3)〜(5)の方法により得られたものは、さらに焙煎処理に用いた後の油脂を含む。(1)〜(5)の方法により得られた焙煎香辛料ペーストに、焙煎処理に用いた後の油脂をさらに配合してもよい。焙煎処理に用いた後の油脂を加えることにより、油脂中に溶出した香辛料の成分を焙煎香辛料ペーストに添加することができ、焙煎処理後の香辛料が有する香り・風味に、油脂中に溶出した香辛料の成分の香り・風味が加わった製品を得ることができる。別の香辛料の焙煎処理に用いた後の油脂を適宜組み合わせて配合し、焙煎香辛料ペーストの香り・風味にバリエーションをもたせることもできる。
焙煎処理に用いた後の油脂の配合量は、目的とする食品に応じて適宜決定すればよい。例えば焙煎香辛料ペースト中の焙煎香辛料に含まれる油脂を除く油脂の量が０重量％以上８０重量％以下、好ましくは１重量％以上６０重量％以下となるように配合すればよい。
本発明の焙煎香辛料ペーストは、目的に応じて適宜他の原料を含んでいてもよい。例えば、油脂（別の香味油等）、調味成分、澱粉類、香料及び増粘剤等を含んでいてもよい。これらの原料は、本発明の効果が損なわれない範囲で含むことができる。
以上のようにして得られる本発明の焙煎香辛料ペーストは、容器に充填し、適宜加熱殺菌処理を行ってもよい。加熱殺菌処理は、６０℃以上１３０℃以下、好ましくは７０℃以上１００℃以下の温度で、３分以上１２０分以下、好ましくは１０分以上６０分以下の時間行うことができる。容器は内容物を取り出し可能なものであれば特に限定されないが、例えばパウチ状容器、口栓付きパウチ、チューブ状容器、ボトル状容器、缶及び瓶容器等を利用することができる。
一方、加熱殺菌処理は、香辛料の香り・風味を低減させることがあることから、加熱殺菌処理を行わずに、焙煎香辛料ペーストの水分活性を下げる及び／又はアルコールを加えることにより、焙煎香辛料ペーストの保存性を確保してもよい。アルコールはエタノールを用いることが好ましい。
焙煎香辛料ペーストは、油脂の含有量が０．８重量％以上８０重量％以下、好ましくは２重量％以上７０重量％以下とすることができる。また、焙煎香辛料ペーストは、水の含有量が５重量％以上８５重量％以下、好ましくは１０重量％以上７５重量％以下とすることができる。また、焙煎香辛料ペーストは、食塩の含有量が０．１重量％以上５０重量％以下、好ましくは１．５重量％以上２０重量％以下とすることができる。これらの組成により、下記する調味ソースに用いる場合等に、香辛料の特有の香り・風味を活かすことができる汎用性のある焙煎香辛料ペーストとすることができる。
本発明の焙煎香辛料ペーストは、カレー、シチュー、デミグラスソース、ハヤシ、パスタソース、フィリング、麻婆ソース及びトマトチャウダー等の食品の調味ソースに用いることができ、カレー用の調味ソースに用いることが特に好ましい。また、香辛料ペースト、香辛料エキス等の加工した香辛料組成物に用いることが特に好ましい。焙煎香辛料ペースト自体を製品としてもよい。勿論香辛料の特有の香り・風味を活かすことができる他の各種食品に用いることもできる。このような調味ソースには、家庭料理と工業品が含まれる。このような調味ソースに用いることができる本発明の焙煎香辛料ペーストの含有量は、目的とする食品に応じて適宜決定すればよく、例えば０．１重量％以上１００重量％以下とすることができる。本発明には、前述の焙煎香辛料ペーストを含む、調味ソース等の各種食品が包含される。
The roasted spice paste of the present invention, which is obtained by the methods (1) and (2), contains a pulverized roasted spice, water and salt, and is obtained by the methods (3) to (5). The rice cake further contains fats and oils after being used for roasting. You may further mix | blend the fats and oils after using for the roasting process to the roasting spice paste obtained by the method of (1)-(5). By adding the fats and oils used for the roasting treatment, the ingredients of the spices eluted in the fats and oils can be added to the roasted spice paste, and the scent and flavor of the spices after the roasting treatment are added to the fats and oils. A product to which the scent and flavor of the eluted spice components are added can be obtained. Oils and fats after being used for the roasting treatment of other spices can be combined in an appropriate combination to give variations to the aroma and flavor of the roasted spice paste.
What is necessary is just to determine the compounding quantity of the fats and oils after using for a roasting process suitably according to the target foodstuff. For example, it may be blended so that the amount of fats and oils contained in the roasted spices in the roasted spices is 0% by weight to 80% by weight, preferably 1% by weight to 60% by weight.
The roasted spice paste of the present invention may appropriately include other raw materials depending on the purpose. For example, fats and oils (another flavor oil etc.), a seasoning component, starches, a fragrance | flavor, a thickener, etc. may be included. These raw materials can be contained within a range where the effects of the present invention are not impaired.
The roasted spice paste of the present invention obtained as described above may be filled in a container and appropriately heat sterilized. The heat sterilization treatment can be performed at a temperature of 60 ° C. to 130 ° C., preferably 70 ° C. to 100 ° C. for 3 minutes to 120 minutes, preferably 10 minutes to 60 minutes. The container is not particularly limited as long as the contents can be taken out. For example, a pouch-shaped container, a pouch with a stopper, a tube-shaped container, a bottle-shaped container, a can, and a bottle container can be used.
On the other hand, since the heat sterilization treatment may reduce the flavor and flavor of the spice, the roasted spice can be reduced by reducing the water activity of the roasted spice paste and / or adding alcohol without performing the heat sterilization treatment. You may ensure the preservability of a paste. It is preferable to use ethanol as the alcohol.
The roasted spice paste can have a fat content of 0.8 wt% to 80 wt%, preferably 2 wt% to 70 wt%. The roasted spice paste may have a water content of 5% by weight to 85% by weight, preferably 10% by weight to 75% by weight. The roasted spice paste may have a salt content of 0.1 wt% to 50 wt%, preferably 1.5 wt% to 20 wt%. With these compositions, when used in a seasoning sauce as described below, a versatile roasted spice paste that can make use of the peculiar aroma and flavor of spices can be obtained.
The roasted spice paste of the present invention can be used as a seasoning sauce for foods such as curry, stew, demiglace sauce, hayashi, pasta sauce, filling, maple sauce and tomato chowder, and particularly used as a seasoning sauce for curry. preferable. Moreover, it is particularly preferable to use it for processed spice compositions such as spice paste and spice extract. The roasted spice paste itself may be a product. Of course, it can also be used for various other foods that can make use of the unique aroma and flavor of spices. Such seasoning sauces include home cooking and industrial products. The content of the roasted spice paste of the present invention that can be used in such a seasoning sauce may be appropriately determined according to the target food, for example, 0.1 wt% or more and 100 wt% or less. it can. The present invention includes various foods such as seasoning sauces including the roasted spice paste described above.
以下、本発明について実施例を挙げて詳細に説明する。なお、本発明は以下に示す実施例に何ら限定されるものではない。
＜焙煎香辛料ペースト＞
各実施例及び比較例において、油脂（豚脂）２００重量部を１５０℃に加熱した加熱釜にクミン５０重量部、コリアンダー５０重量部を投入し、撹拌しながら１５分間焙煎処理を行った。続いて、得られた焙煎香辛料を粉砕処理する際又は粉砕処理した後に、特定の態様で食塩水又は水及び食塩を添加して焙煎香辛料ペーストを調製した。粉砕処理はミキサーを用い、原料を８０℃達温程度に加熱して、香辛料の粒度がＪＩＳ標準篩目開きで３０００μｍＰＡＳＳの粒度範囲になるように行った。
（実施例１）
香辛料を油脂から分離し、水と食塩との重量比が８０：２０である食塩水１００重量部とともに粉砕処理を行って、焙煎香辛料ペーストとした。
（実施例２）
香辛料を油脂から分離し、水８０重量部とともに粉砕処理を行い、食塩２０重量部を添加して混合し、焙煎香辛料ペーストとした。
（実施例３）
焙煎処理を行った香辛料を、焙煎処理に用いた油脂及び水と食塩との重量比が８０：２０である食塩水１００重量部とともに粉砕処理を行い、焙煎香辛料ペーストとした。
（実施例４）
焙煎処理を行った香辛料を焙煎処理に用いた油脂とともに粉砕処理した後、水と食塩との重量比が８０：２０である食塩水１００重量部を加えて混合し、焙煎香辛料ペーストとした。
（実施例５）
焙煎処理を行った香辛料を、焙煎処理に用いた油脂及び水８０重量部とともに粉砕処理を行い、食塩２０重量部を添加して混合し、焙煎香辛料ペーストとした。
（実施例６）
実施例１と同様にして得た焙煎香辛料ペーストに、焙煎処理に用いた油脂２００重量部を添加して混合し、焙煎香辛料ペーストとした。すなわち、焙煎処理を行って食塩水とともに粉砕処理して得た焙煎香辛料ペーストに、焙煎処理に用いた油脂をさらに配合して焙煎香辛料ペーストとした。
（実施例７）
実施例２と同様にして得た焙煎香辛料ペーストに、食塩２０重量部と焙煎処理に用いた油脂２００重量部を添加して混合し、焙煎香辛料ペーストとした。すなわち、焙煎処理を行って水とともに粉砕処理した後食塩を添加して得た焙煎香辛料ペーストに、食塩と焙煎処理に用いた油脂をさらに配合して焙煎香辛料ペーストとした。
（実施例８）
食塩水３８重量部とともに粉砕処理を行った以外は実施例１と同様にして焙煎香辛料ペーストを調製した。すなわち、焙煎香辛料１００重量部に、食塩水として水約３０重量部及び食塩約７．５重量部を添加して粉砕処理を行った。
（比較例１）
香辛料を油脂から分離し、粉砕処理を行って焙煎香辛料ペーストとした。すなわち、焙煎処理を行った香辛料を、水及び食塩を添加せずにそのまま粉砕処理した。
（比較例２）
香辛料を油脂から分離し、１００重量部の水とともに粉砕処理を行って焙煎香辛料ペーストとした。すなわち、焙煎処理を行った香辛料を、水を添加し、食塩を添加せずに粉砕処理した。
Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.
<Roasted spice paste>
In each of the examples and comparative examples, 50 parts by weight of cumin and 50 parts by weight of coriander were put into a heating kettle in which 200 parts by weight of fat (pig fat) was heated to 150 ° C., and roasted for 15 minutes while stirring. Subsequently, when the obtained roasted spice was pulverized or after pulverizing, saline or water and salt were added in a specific manner to prepare a roasted spice paste. The pulverization process was performed by using a mixer and heating the raw material to about 80 ° C. so that the spices had a particle size range of 3000 μm PASS with a JIS standard sieve opening.
Example 1
The spices were separated from the fats and oils and pulverized with 100 parts by weight of saline with a weight ratio of water and salt of 80:20 to obtain a roasted spice paste.
(Example 2)
The spice was separated from the oil and fat, pulverized with 80 parts by weight of water, added with 20 parts by weight of sodium chloride, and mixed to obtain a roasted spice paste.
Example 3
The roasted spice was pulverized with 100 parts by weight of the fat and oil used in the roasting process and 100 parts by weight of saline with a weight ratio of water and salt to obtain a roasted spice paste.
(Example 4)
After the roasted spices are pulverized together with the fats and oils used in the roasting treatment, 100 parts by weight of saline solution having a weight ratio of water to salt of 80:20 is added and mixed, and the roasted spice paste and did.
(Example 5)
The roasted spice was pulverized together with 80 parts by weight of the oil and water used in the roasting process, and 20 parts by weight of sodium chloride was added and mixed to obtain a roasted spice paste.
(Example 6)
To the roasted spice paste obtained in the same manner as in Example 1, 200 parts by weight of fats and oils used in the roasting treatment were added and mixed to obtain a roasted spice paste. That is, the roasted spice paste obtained by performing the roasting process and pulverizing with saline was further blended with the fats and oils used in the roasting process to obtain a roasted spice paste.
(Example 7)
To the roasted spice paste obtained in the same manner as in Example 2, 20 parts by weight of sodium chloride and 200 parts by weight of fats and oils used for roasting treatment were added and mixed to obtain a roasted spice paste. In other words, roasted spice paste was obtained by further adding salt and fats and oils used in the roasting treatment to the roasted spice paste obtained by performing roasting treatment and grinding with water and then adding sodium chloride.
(Example 8)
A roasted spice paste was prepared in the same manner as in Example 1 except that pulverization was performed with 38 parts by weight of saline. That is, about 30 parts by weight of water and 7.5 parts by weight of salt were added as salt water to 100 parts by weight of roasted spices and pulverized.
(Comparative Example 1)
The spices were separated from the fats and oils and pulverized to give a roasted spice paste. That is, the roasted spice was pulverized as it was without adding water and salt.
(Comparative Example 2)
The spices were separated from the fats and oils and pulverized with 100 parts by weight of water to obtain a roasted spice paste. That is, the roasted spices were pulverized without adding water and without adding salt.
＜焙煎香辛料ペーストを加配したカレー＞
常法によって調理したカレーソース１００重量部に、上記のとおり製造した各実施例及び比較例の焙煎香辛料ペースト２重量部を加えて煮込み、カレーソースを調製した。各カレーソースをご飯にかけて、以下の基準を用いて評価した。結果を表１に示す。
［香り評価］
５：カレーソースに焙煎処理を施したナッツのような香ばしさと共にクミン,コリアンダーの爽やかな香りが十分に感じられる
４：カレーソースに５より少し弱いが上記の香ばしさと共にクミン,コリアンダーの爽やかな香りが良好に感じられる
３：カレーソースに上記の香ばしさと香りが感じられる
２：カレーソースに上記の香ばしさと香りが感じられるが弱い
１：カレーソースに上記の香ばしさと香りが感じられない
［風味評価］
５：カレーソースに焙煎処理を施したゴマのような加熱感のある旨味が十分に感じられる
４：カレーソースに５より少し弱いが上記の旨味が良好に感じられる
３：カレーソースに上記の旨味が感じられる
２：カレーソースに上記の旨味が感じられるが弱い
１：カレーソースに上記の旨味が感じられない
<Curry with roasted spice paste>
Curry sauce was prepared by adding 2 parts by weight of the roasted spice paste of each Example and Comparative Example produced as described above to 100 parts by weight of curry sauce cooked by a conventional method. Each curry sauce was cooked over rice and evaluated using the following criteria. The results are shown in Table 1.
[Aroma evaluation]
5: A refreshing scent of cumin and coriander is fully felt along with the scent of roasted curry sauce 4: A little weaker than 5 in curry sauce, but refreshing of cumin and coriander with the above fragrance 3: The above fragrance and scent are felt in curry sauce 2: The above scent and scent are felt in curry sauce, but weak 1: The above scent and scent are not felt in curry sauce [ Flavor evaluation]
5: The umami with a feeling of heating like sesame that roasted the curry sauce is sufficiently felt 4: The above-mentioned umami is felt slightly better than 5 in the curry sauce 3: The above-mentioned in the curry sauce Umami is felt 2: The above umami is felt in curry sauce, but weak 1: The above umami is not felt in curry sauce
本発明の焙煎香辛料ペーストは、香辛料を油脂で焙煎して粉砕処理を行ったものや、香辛料を油脂で焙煎した後水とともに粉砕処理したものと比べて、香辛料の特有の香り・風味がより増強されたものであった。また本発明の焙煎香辛料ペーストを加配したカレーソースは、上記の香辛料の特有の香り、風味を強く感じることができ、従来のカレーにない香り、風味を有する嗜好性が向上したものであった。
本発明によれば、焙煎香辛料を粉砕処理の際又は粉砕処理の後にさらに食塩水又は水及び食塩と接触させることにより、粉砕物中に焙煎処理した香辛料の特有の香り・風味成分を溶出させて取り込むことができる。したがって、得られる焙煎香辛料ペーストは、焙煎した香辛料の特有の香り・風味成分が十分に引き出された高品質のものとなる。
The roasted spice paste of the present invention has a unique flavor and flavor of spices compared to those obtained by roasting the spices with fats and oils, and those after roasting the spices with oils and fats and then grinding with water. Was more enhanced. In addition, the curry sauce to which the roasted spice paste of the present invention was added was able to feel strongly the peculiar scent and flavor of the above-mentioned spices, and was improved in palatability with a scent and flavor not found in conventional curry. .
According to the present invention, the roasted spice is eluted during the pulverization process or after the pulverization process by bringing it into contact with saline or water and sodium chloride to elute the fragrance and flavor components peculiar to the roasted spice Can be captured. Therefore, the obtained roasted spice paste has a high quality from which the characteristic aroma and flavor components of the roasted spice are sufficiently extracted.
Claims (7)
香辛料１００重量部に対して、１００重量部以上５００重量部以下の油脂と、３０重量部以上４９０重量部以下の水と、３重量部以上１００重量部以下の食塩とを用い、
(a) 前記香辛料を９０℃以上１８０℃以下の前記油脂で、１０秒以上２０分以下の間焙煎処理する工程と、
(b) 工程(a)で得られた焙煎香辛料を、油脂から分離し、前記水と食塩とを含む食塩水とともに粉砕処理する工程と
を含む、製造方法。 A method for producing a roasted spice paste containing a crushed roasted spice,
100 parts by weight or more and 100 parts by weight or less of fats and oils, 30 parts by weight or more and 490 parts by weight or less of water, and 3 parts by weight or more and 100 parts by weight or less of salt,
(a) the spices at 90 ° C. or higher 180 ° C. or less of the fat or oil, a step of roasting during the following 20 minutes or 10 seconds,
(b) A method comprising: separating the roasted spice obtained in the step (a) from fats and oils and pulverizing it with a saline solution containing the water and salt .
香辛料１００重量部に対して、１００重量部以上５００重量部以下の油脂と、３０重量部以上４９０重量部以下の水と、３重量部以上１００重量部以下の食塩とを用い、
(a) 前記香辛料を９０℃以上１８０℃以下の前記油脂で、１０秒以上２０分以下の間焙煎処理する工程と、
(b) 工程(a)で得られた焙煎香辛料を、油脂から分離し、前記水とともに粉砕処理した後に、前記食塩を添加する工程と
を含む、製造方法。 A method for producing a roasted spice paste (excluding retort curry) containing a crushed roasted spice,
100 parts by weight or more and 100 parts by weight or less of fats and oils, 30 parts by weight or more and 490 parts by weight or less of water, and 3 parts by weight or more and 100 parts by weight or less of salt,
(a) the spices at 90 ° C. or higher 180 ° C. or less of the fat or oil, a step of roasting during the following 20 minutes or 10 seconds,
(b) the roasted spices obtained in step (a), the separating from the oil, after pulverization treatment with the water, and a step of adding the salt, the production method.
香辛料１００重量部に対して、１００重量部以上５００重量部以下の油脂と、３０重量部以上４９０重量部以下の水と、３重量部以上１００重量部以下の食塩とを用い、
(a) 前記香辛料を９０℃以上１８０℃以下の前記油脂で、１０秒以上２０分以下の間焙煎処理する工程と、
(b) 工程(a)で得られた焙煎香辛料を、工程(a)で焙煎処理に用いた後の油脂及び前記水と食塩とを含む食塩水とともに粉砕処理する工程と
を含む、製造方法。 A method for producing a roasted spice paste containing a crushed roasted spice,
100 parts by weight or more and 100 parts by weight or less of fats and oils, 30 parts by weight or more and 490 parts by weight or less of water, and 3 parts by weight or more and 100 parts by weight or less of salt,
(a) the spices at 90 ° C. or higher 180 ° C. or less of the fat or oil, a step of roasting during the following 20 minutes or 10 seconds,
(b) including the step of pulverizing the roasted spice obtained in step (a) together with the oil and fat after use in the roasting treatment in step (a) and a saline solution containing the water and salt. Method.
香辛料１００重量部に対して、１００重量部以上５００重量部以下の油脂と、３０重量部以上４９０重量部以下の水と、３重量部以上１００重量部以下の食塩とを用い、
(a) 前記香辛料を９０℃以上１８０℃以下の前記油脂で、１０秒以上２０分以下の間焙煎処理する工程と、
(b) 工程(a)で得られた焙煎香辛料を、工程(a)で焙煎処理に用いた後の油脂とともに粉砕処理した後に、前記水と食塩とを含む食塩水を添加する工程と
を含む、製造方法。 A method for producing a roasted spice paste containing a crushed roasted spice,
100 parts by weight or more and 100 parts by weight or less of fats and oils, 30 parts by weight or more and 490 parts by weight or less of water, and 3 parts by weight or more and 100 parts by weight or less of salt,
(a) the spices at 90 ° C. or higher 180 ° C. or less of the fat or oil, a step of roasting during the following 20 minutes or 10 seconds,
(b) a step of adding a saline solution containing water and salt after pulverizing the roasted spice obtained in step (a) together with the oil and fat used in the roasting treatment in step (a); Manufacturing method.
香辛料１００重量部に対して、１００重量部以上５００重量部以下の油脂と、３０重量部以上４９０重量部以下の水と、３重量部以上１００重量部以下の食塩とを用い、
(a) 前記香辛料を９０℃以上１８０℃以下の前記油脂で、１０秒以上２０分以下の間焙煎処理する工程と、
(b) 工程(a)で得られた焙煎香辛料を、工程(a)で焙煎処理に用いた後の油脂及び前記水とともに粉砕処理した後に、前記食塩を添加する工程と
を含む、製造方法。 A method for producing a roasted spice paste containing a crushed roasted spice,
100 parts by weight or more and 100 parts by weight or less of fats and oils, 30 parts by weight or more and 490 parts by weight or less of water, and 3 parts by weight or more and 100 parts by weight or less of salt,
(a) the spices at 90 ° C. or higher 180 ° C. or less of the fat or oil, a step of roasting during the following 20 minutes or 10 seconds,
The roasted spices obtained in (b) step (a), the after pulverizing with oil and the water after use in the roasting process at step (a), the a step of adding the salt, prepared Method.
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