JP2017006092A - Powder spice composition - Google Patents

Abstract

The present invention provides an excellent powdered spice composition which has a strong aroma, is satisfactory in aroma enhancement, aroma persistence and long-term stability, and is versatile.
The present invention relates to a powdery starch having a particle size ranging from 5 μm to 70 μm, based on the total amount, 10 to 70% by mass, powdered spice 30 to 90% by mass, and spice extract 0 to 5% by mass. % And powder spices and flavors. 2 to 5% by mass of powder spices and flavors. Furthermore, the spice is 1 type, or 2 or more types chosen from pepper, chili pepper, cinnamon, nutmeg, and a chili pepper, The powder spice composition of Claim 1 characterized by the above-mentioned.
[Selection figure] None

Description

  The present invention relates to a powder spice composition having excellent aroma persistence and stability.

Spices and spice flavors have unique scents, tastes and colors, flavoring (fragrance, irritation, refreshing), taste (pungency, bitterness, sweetness), coloring It has been widely used in food, drinks, daily necessities, cosmetics, etc. because it has many functional actions such as flavoring, antioxidant, antibacterial and antifungal, pharmacological, nutritious, and insecticidal. It was. Especially in foods, it is used for most processed foods such as curry, ham, meat sausage, fish sausage, instant noodle soup, various sauces, dressings, frozen foods, prepared vegetables, pickles, snacks, candy, chewing gum. (See Non-Patent Document 1).
Conventionally, spices (spices) have been dried and then powdered and used as pulverized spice powders. For powdering, hammer type, rotary blade type, disk type mill, high-speed rotary airflow type, roll rotary type, wet high-speed rotary type, mortar type, milling die type using impact force, shear force, friction force, etc. There are crushed molds, etc., which are used according to the particle size and application.
The obtained spice powder is used alone or in combination with a seasoning or the like, and an essential oil or an extract may be added for emphasis, scent, or fragrance. It is widely used as a powder spice, mainly in soups, but is known to have the following drawbacks (see Non-Patent Document 2).
1. Because the fragrant flavor component is exposed, it is easy to change quality.
2. There are many components other than aroma components such as fiber.
3. There are variations in quality due to the production area and weather.
4). Microbial attention is necessary because sterilization is difficult.

Patent Document 1 discloses a powder containing granular starch having a particle size ranging from 200 mesh-on (aperture 74 μm) to 32 mesh-on (aperture 295 μm) in an amount of 0.5 to 50% by weight based on the total amount. Spice compositions have been proposed. However, Patent Document 1 is an invention aimed at improving fluidity and is not satisfactory in terms of aroma enhancement, aroma persistence and long-term stability.
On the other hand, Patent Document 2 discloses (A) hydrocarbons, (B) alcohols, (C) phenols, (D) aldehydes, and (E) ketones as methods for preparing stronger and more natural spice flavors. (F) ethers, (G) esters, (H) carboxylic acids, (I) lactones, (J) furan compounds, (K) furanones, (L) nitrogen-containing / sulfur-containing compounds, (M) Classifying into 13 types of natural flavors, (1): At least one or more, preferably 2 or more materials selected from these groups, and (2): A method for preparing a spice flavor, which contains a spice extract as appropriate Has been proposed. However, Patent Document 2 describes a method for producing a spice flavor oil, but does not include a specific description or suggestion regarding a spice powder flavor.

Japanese Patent Laid-Open No. 10-229832 JP 2005-13138 A

Gazette of the Japan Patent Office, Collection of Well-known and Conventional Techniques (fragrance) Part 2, 3.7 Spice flavors, pages 496-512, published on January 14, 2000 Gazette of the Japan Patent Office, Collection of well-known and commonly used technologies (fragrances), Part 1, 2, 3. 9 Powders, granulation, blending, pages 99-108, issued on January 29, 1999

  Accordingly, an object of the present invention is to provide an excellent powdered spice composition that has a strong aroma, is satisfactory in aroma enhancement, aroma persistence and long-term stability, and is versatile.

  As a result of intensive studies to solve the above problems, the present inventors have found that a powdered spice composition obtained by blending powdered starch, powdered spice, spice extract and powdered spice flavor at a specific ratio has a strong aroma. The present invention has been completed by finding that it is an excellent powdered spice composition that is satisfactory in aroma enhancement, aroma persistence and long-term stability and is versatile.

That is, the present invention relates to the following [1] to [4].
[1] 10 to 70% by weight, 30 to 90% by weight of powdered spice, 0 to 5% by weight of spice extract, and 0 to 5% by weight of powdered spice and flavoring powder based on the total amount of powdered starch having a particle size in the range of 5 μm to 70 μm 2-5 mass% of powder spice composition characterized by the above-mentioned.
[2] The powdered spice composition according to the above [1], wherein the spice is one or more selected from pepper, chili pepper, cinnamon, nutmeg and chili.
[3] A powder fragrance is selected from spray-dried (spray-dry) powder fragrance, rocking-type powder fragrance, freeze-dried (freeze-dry) powder fragrance, inclusion-type powder fragrance, and microcapsule-type powder fragrance Or it is 2 or more types, The powder spice composition as described in said [1] or [2] characterized by the above-mentioned.
[4] The powdered starch is one or more selected from corn starch, waxy corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch and these modified starches. The powder spice composition according to any one of [1] to [3].

  The powdered spice composition obtained by blending the powdered starch, powdered spice, spice extract and powdered spice flavor of the present invention at a specific ratio has a strong aroma and is satisfactory in aroma enhancement, aroma persistence and long-term stability. It is a versatile and excellent powder spice composition.

Hereinafter, the present invention will be described in detail.
The powdered starch to be blended in the powder spice composition of the present invention means a commercially available powdered starch. The particle size consists of a particle size in the range of 5 μm to 70 μm.

  The raw material starch used when the powder spice composition of the present invention is produced is a commercially available natural starch such as corn starch, potato starch, tapioca starch, waxy corn starch, wheat starch, rice starch, sago starch, sweet potato starch And these modified starches such as pregelatinized starch, partially pregelatinized starch, dextrin, acid-treated starch, oxidized starch, oxygen-treated starch, starch acetate, phosphate starch, succinate starch, octenyl succinate starch, hydroxypropyl starch, etc. Any of them may be used, and a combination of esterification and etherification may be used in combination with pregelatinization, dextrinization, acid treatment, oxidation treatment, enzyme treatment and the like.

  In addition, although a powder spice composition uses starch as the main raw material, binders, such as various saccharides, natural gums, gelatin, and cellulose, may be used as a binder.

Examples of the spice used in the present invention include pepper, chili pepper, cinnamon, nutmeg, chili and the like.
The spice used when the powder spice composition of this invention is manufactured can be used with the form of a powder spice, a spice extract, and a powder spice flavor. Commercially available products may be used, and as a method for morphogenesis, a known method (for example, Patent Office Gazette, well-known / conventional technology collection (fragrance), part 1, 2 · 3 · 8 emulsification / solubilization, 89 ~ 98 pages, published on January 29, 1999; Gazette of the Japan Patent Office, well-known and commonly used techniques (fragrance), part 1, 2, 3, 9 powder, granulation, blending, pages 99-108, January 1999 29th issue) can be used. For example, a synthetic surfactant such as polyglycerin fatty acid ester or a natural emulsifier such as lecithin may be used for emulsification / solubilization treatment by a known method to be used as a water-soluble liquid spice flavor. Also, after combination of excipients such as saccharides, dextrin, starch and synthetic surfactants such as polyglycerin fatty acid esters, or after blending any emulsifying excipients such as gum arabic, gelatin, casein, plant protein, , Homogenizer is used to make an emulsion, and this emulsion is further spray dried (spray dried powder flavor), freeze dried (freeze dried powder flavor), vacuum dried (vacuum dried powder flavor), etc. You may use as a powder spice flavor or a granular spice flavor by a known method. In the method other than the above, it is also possible to obtain an adsorbent powder flavor in which a spice extract or a liquid spice flavor is directly mixed and adsorbed in an excipient such as dextrin. Moreover, the spice extract or liquid spice flavor can be made into a lock-in type powder flavor obtained by pulverization or granulation using an extrusion method. Furthermore, the inclusion type powder spice fragrance | flavor which included the spice extract or liquid spice fragrance | flavor in cyclodextrin etc. can also be used.

  Content of the powdery starch in a powder spice composition is 10-70 mass% normally with respect to the whole quantity of a powder spice composition. If it is less than 10%, good fluidity cannot be obtained. On the other hand, when it is mixed more than 70%, the fragrance is weak and the fragrance enhancing property cannot be sufficiently exhibited.

  The content of the powder spice, spice extract and powder spice fragrance in the powder spice composition is usually 30 to 90 mass% for the powder spice, 0 to 5 mass% for the spice extract and the total amount of the powder spice composition and Powder spice flavor is 2 to 5% by mass. Below this, the aroma is weak and the aroma enhancing property cannot be fully exhibited. On the other hand, if it is more than this, good fluidity cannot be obtained, and the balance of the fragrance becomes worse.

The manufacturing method of the powder spice composition of this invention is normally performed using a mixer.
First, powdered starch, a spice extract and a powder spice fragrance having a particle size ranging from 5 μm to 70 μm are added. The order of introduction can be made in an order that is easy to operate without any particular problems. A powdered spice composition is obtained by mixing and stirring these. If necessary, sieving is performed to make the dispersion uniform. A 5 μm to 70 μm mesh pass or the like is desirable.

  The powder spice composition produced in this way has a strong aroma, is satisfactory in aroma enhancement, aroma sustainability and long-term stability, is an excellent versatile powder spice composition, and is very useful in the food field It is.

  EXAMPLES The present invention will be specifically described below with reference to examples. However, the present invention is not limited to these examples, and various changes and modifications are made without departing from the scope of the present invention. Also good. Unless otherwise stated, “%” means “mass%”, composition ratio means mass ratio, and room temperature is a temperature of 15 to 30 ° C. unless otherwise specified.

[Example 1]
520 g of black pepper powder (manufactured by Takasago Spice Co., Ltd.), 450 g of corn starch (corn powder) (manufactured by Nippon Corn Starch Co., Ltd.), black pepper micron (spray-dried powder flavor) (black pepper extract content 14%) 30 g (made by company) (3% relative to the total amount) is mixed and stirred with a mixer for 20 minutes to obtain a powder. The obtained powder was sieved with a 60 mesh sieve to obtain Product 1 (powder spice composition).

[Comparative Example 1]
520 g of black pepper powder (manufactured by Takasago Spice Co., Ltd.) and 480 g of corn starch (corn powder) (manufactured by Nippon Corn Starch Co., Ltd.) are mixed and stirred for 20 minutes with a mixer to obtain a powder. The obtained powder was sieved with a 60 mesh sieve to obtain a comparative product 1 (powder spice composition).

[Comparative Example 2]
Pineflow (registered trademark: dextrin; DE = 7-12, manufactured by Matsutani Chemical Industry Co., Ltd.) 10 g and black pepper extract 4.2 g were mixed, stirred for 10 minutes with a mixer, and powder with adsorbed extract on dextrin ( Extract dextrin).
520 g of black pepper powder (manufactured by Takasago Spice Co., Ltd.), 450 g of corn starch (corn powder) (manufactured by Nippon Corn Starch Co., Ltd.) and the adsorbed dextrin are mixed and stirred for 20 minutes with a mixer to obtain a powder. The obtained powder was sieved with a 60 mesh sieve to obtain a comparative product 2 (powder spice composition).

[Sensory evaluation] (Sample on the day of preparation)
Sample of pepper powder (black pepper), invention product 1, comparative product 1 and comparative product 2 on the day of preparation (powder spice composition) 0.5 g was collected in a beaker, and 100 mL of 90 ° C. hot water was added. The fragrance and flavor were evaluated by special panelists.
Inventive product 1 and comparative product 2 had a slightly weaker irritation as compared to the powder of pepper powder alone, but the overall impression of flavor and flavor was close to the powder of pepper powder, and the titer was just right. .
In Comparative Example 1, the impact was weak and the outline was blurred, and the titer was weak as a whole.

(Sample stored at room temperature for 2 weeks)
Pepper powder simple substance (black pepper), Invention product 1, Comparative product 1 and Comparative product 2 were stored at room temperature, 0.5 g sample (powder spice composition) was collected in a beaker, and 90 mL of 90 ° C hot water 100 mL And the aroma and flavor were evaluated by 10 expert panelists.
Compared with the sample on the day of preparation, the product 1 of the present invention was the same evaluation with no difference in flavor and flavor. As compared with the sample on the day of preparation, the comparative product 2 showed deterioration of the fragrance and flavor, and had the same fragrance and weakness as the comparative example 1 (black peppe extract not added).

[Test Examples 1-1 to 1-6]
The black pepper micron was prepared in the same manner as in Example 1 so that the black pepper micron was changed to the mass% shown in Table 1, and the powdered spice compositions of Test Examples 1-1 to 1-6 were prepared. Sensory evaluation of the obtained powder spice compositions of Test Examples 1-1 to 1-6 was performed.

  As is apparent from the notation, by adding 2% (Test Example 1-2) to 5% (Test Example 1-5) of the powdered fragrance, the palatability has the flavor of pepper that is rich in flavor and flavor. High powdered spice composition was obtained.

[Aging test (acceleration test)]
In order to confirm the change in flavor and flavor over time, a time test (acceleration test) was performed.
Samples of pepper powder, the product of the present invention 1 and the comparative product 1 are stored at 37 ° C. and frozen respectively. “37 ° C. for 1 week” corresponds to “room temperature for 1 month”.
The sensory evaluation is for a frozen stored product, and evaluates whether the aroma of the 37 ° C. stored product is reduced (deteriorated). In this test, the evaluation of the product 1 of the present invention is carried out with three types of samples in order to refer to the degree of deterioration of the pepper powder alone and the comparative product 1. The evaluation was conducted by 5 expert panelists. The results are shown in Table 2.

経時試験（加速試験）の結果、３７℃１５週間（常温１５ヶ月相当）までは許容範囲であると評価できた。

As a result of the aging test (acceleration test), it could be evaluated that it was within the allowable range up to 37 ° C for 15 weeks (equivalent to 15 months at room temperature).

[Example 2]
520 g of white pepper powder (manufactured by Takasago Spice Co., Ltd.), 450 g of corn starch (corn powder) (manufactured by Nippon Corn Starch Co., Ltd.), white pepper micron (spray-dried powder fragrance) (white pepper extract content 17%) (Takasago Fragrance Industry Co., Ltd.) Product) 30 g (3% relative to the total amount) is mixed and stirred for 20 minutes with a mixer to obtain a powder. The obtained powder was sieved with a 60 mesh sieve to obtain Product 2 of the present invention (powder spice composition).

[Comparative Example 3]
520 g of white pepper powder (manufactured by Takasago Spice Co., Ltd.) and 480 g of corn starch (corn powder) (manufactured by Nippon Corn Starch Co., Ltd.) are mixed and stirred for 20 minutes with a mixer to obtain a powder. The obtained powder was sieved with a 60 mesh sieve to obtain a comparative product 3 (powder spice composition).

[Comparative Example 4]
Pineflow (registered trademark: dextrin; DE = 7-12, manufactured by Matsutani Chemical Industry Co., Ltd.) 10 g and white peppe extract 5.1 g were mixed, stirred for 10 minutes with a mixer, and powder with adsorbed extract on dextrin ( Extract dextrin).
520 g of white pepper powder (manufactured by Takasago Spice Co., Ltd.), 450 g of corn starch (corn powder) (manufactured by Nippon Corn Starch Co., Ltd.), and the adsorbed dextrin are mixed and stirred for 20 minutes with a mixer to obtain a powder. The obtained powder was sieved with a 60 mesh sieve to obtain a comparative product 4 (powder spice composition).

[Sensory evaluation] (Sample on the day of preparation)
Sample of pepper powder alone (white pepper), invention product 2, comparative product 3 and comparative product 4 0.5 g of sample (powder spice composition) on the day of preparation was collected in a beaker, and 100 mL of 90 ° C. hot water was added. The panelists evaluated the fragrance and flavor.
The product 2 of the present invention and the comparative product 4 had a slightly weaker irritation as compared with the powder of the pepper powder alone, but the overall impression of the flavor and flavor was close to the powder of the pepper powder alone, and the titer was just right. .
Comparative Example 3 had an impression that the impact was weak and the outline was blurred, and the overall strength was weak.

(Sample stored at room temperature for 2 weeks)
Sample of pepper powder (white pepper), Invention product 2, Comparative product 3 and Comparative product 4 were stored at room temperature, 0.5 g of a sample (powder spice composition) for 2 weeks was collected in a beaker, and 100 mL of 90 ° C. hot water was added. In addition, fragrance and flavor were evaluated by 10 expert panelists.
The product 2 of the present invention was equivalent in evaluation with no difference in flavor and flavor as compared with the sample on the day of preparation. As compared with the sample on the day of preparation, the comparative product 4 showed deterioration of the fragrance and flavor, and had the same fragrance and weakness as that of Comparative Example 3 (no white pepper extract added).

[Prescription example] (Mixed spice: Garam Masala)
The ingredients in Table 3 below were mixed and stirred at room temperature to prepare garam masala.

Claims (4)

10 to 70% by mass, 30 to 90% by mass of powdered spices, 0 to 5% by mass of spice extract and 2 to 2% of powdered spices and flavors, based on the total amount of powdered starch having a particle size in the range of 5 μm to 70 μm. Powder spice composition characterized by containing 5 mass%. The powdered spice composition according to claim 1, wherein the spice is one or more selected from pepper, chili pepper, cinnamon, nutmeg and chili. One or two powder fragrances selected from spray-drying (spray-drying) powder fragrances, rocking-type powder fragrances, freeze-drying (freeze-drying) powder fragrances, inclusion-type powder fragrances, and microcapsule-type powder fragrances It is the above, The powder spice composition of Claim 1 or 2 characterized by the above-mentioned. The powdered starch is one or more selected from corn starch, waxy corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch and processed starch thereof. The powder spice composition as described in any one of these.