JP2000037173A - Spice-containing sheet - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a spice-containing sheet capable of uniformly and moderately imparting a spice such as a salt or a condiment to a food material in a scene of preparation or cooking, enjoying a professional taste even at home, imparting a flavor to the food material while efficiently removing moisture or harshness derived from the food material, further improving the preservation stability of the sheet and eliminating the deterioration of quality of the condiment. SOLUTION: This spice-containing sheet is obtained by supporting a spice oil on a fibrous material. At least any of a fibrous assembly, a nonwoven fabric or a paper or a combination thereof can be used as the fibrous material. In this case, the characteristic of the spice-containing sheet is <=40% moisture content thereof.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a spice-containing sheet capable of appropriately and reliably applying spices to food.

[0002]

2. Description of the Related Art When cooking food, it is necessary to add various seasonings to adjust the taste. In particular, spices such as spices generally require skill to add evenly and appropriately to food ingredients, and it is usually difficult to make satisfactory cooking at home. Of course, it is very difficult for restaurants and restaurants to always add satisfactory spices. The most difficult thing in cooking is to remove excess water and oil, which is also difficult at home and in the kitchen.

[0003] Conventionally, regarding the seasoning of ham and sausage, etc., regarding the method of producing processed meat and fish meat food such as ham and sausage to which food materials such as spices have been coated and added, there has been described a method of producing granular or powdery food such as spices. A food material transfer sheet in which a material is adhered to a water-resistant substrate with an edible glue material has been proposed (WO95 / 24835).

[0004] However, the above-mentioned food material transfer sheet is intended for use in food processing.
It is a technology that simply transfers spices to ingredients,
It is not intended for use in cooking situations.

[0005] Further, there is a type in which a edible seasoning sheet containing a flavor component and a seasoning component in a pullulan formed into a film sheet is wrapped with food or laminated on the food (Japanese Patent Application Laid-Open No. 57-155975; Even if pullulan is made hardly soluble, it is inherently weak in humidity and causes a problem in storage stability.

[0006] Further, a viscous seasoning such as miso, sake lees or the like is applied between packaging materials and packaged to use as a seasoning application mount (Japanese Patent Application Laid-Open No. 3-148461). A seasoning sheet impregnated or coated (Japanese Unexamined Patent Publication No. Hei 3-259037) has been proposed.
Since the seasoning sticks to the food and increases the water content of the raw material, there is a problem that the texture deteriorates.

Further, there has been proposed a salt-processed sheet in which salt is uniformly dispersed and adhered to a water-absorbent fiber sheet, and the salt-processed sheet is intended to be brought into a constant temperature state by bringing the sheet into contact with food to salt-process marine products. (Japanese Patent Laid-Open No. 9-2990)
No. 18). However, in this salt-processed sheet, salt water is sprayed on the sheet by spraying or the like and dried, but after drying, the salt is merely in a sprayed state, and the salt falls off during storage and transportation. Problems arise.

[0008]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned conventional problems, and is intended to provide a spice such as a salt or a spice to a foodstuff evenly and appropriately in a preparation or cooking scene. Can be enjoyed at home, and the flavor can be imparted to the ingredients while efficiently removing moisture and acne from the ingredients.Furthermore, the storage stability of the sheet is improved and the quality of the spices deteriorates. It is an object of the present invention to provide a spice-containing sheet that is simple as a method for supporting a flavor component, by eliminating the occurrence of spices.

[0009]

The present invention has the following configuration to achieve the above object. The invention of claim 1 is
It is a spice-containing sheet in which spice oil is carried on a fibrous body. The fibrous body can be a fiber aggregate, a nonwoven fabric, or at least one of paper or a combination thereof.
Further, the fiber density is 0.01 g / cm ^{3 to} 3.0 g / c.
m ³ (preferably 0.01 g / cm ^{3 to} 1.0 g / c
m ³ , more preferably 0.05 g / cm ^{3 to} 1.0 g /
cm ³ ). Fiber density of 0.01
to a g / cm ³ ~3.0g / cm ^3, the density loading of spice oil is reduced less than 0.01 g / cm ^3, also the density is higher than 3.0 g / cm ³ This is because, in the case of the density, the fibrous body is hardened, and it is considered that the adhesiveness to food may be reduced.

Further, the thickness of the fibrous body is 10 mm or less (preferably 0.1 mm to 10 mm, more preferably 0.5 mm to 10 mm).
mm to 3.0 mm). That is, if the thickness is less than 0.1 mm, a sufficient water-absorbing function cannot be obtained, and if the thickness is more than 10 mm, the adhesion to food may decrease.

The amount of the spice oil-containing oil component carried on the fibrous body is preferably from 0.000001 to 0.1 g / cm ^2, more preferably from 0.00005 to 0.1 g / cm 2.
² is more preferred. That is, 0.000001 g / c
This is because if it is less than m ² , the flavor of spice oil may not be sufficiently exhibited, and the functions of spice oil such as wiping, smell removal and antioxidation may not be exhibited.
On the other hand, if it is more than 0.1 g / cm ^2, the flavor of the spice oil may be too strong, and stickiness peculiar to the oil component may appear on the sheet surface, which may make the product unsuitable for use.

Examples of the oil component containing spice oil include those obtained by extracting one or more kinds of spices by various methods and dispersing them as such or in various edible fats and oils.

[0013] As in the second aspect of the invention, the moisture content of the spice-containing sheet carrying the spice oil is adjusted to 40% or less. This is because if the water content exceeds 40% in the entire sheet, there is a possibility that quality deterioration due to microbial growth or the like may occur during storage, and if it is 40% or less, such a problem does not occur.

The water absorption of the fibrous body is 0.01 (g / g).
cm ² ) or more. That is, 0.0
If the amount is less than 1 g / cm ² , the replacement of water between the spice and the food is inferior, and it is considered that good flavoring cannot be obtained. In the measurement of the water absorption, the sheet is immersed in distilled water at 25 ° C. for 3 minutes, and the sheet is suspended for 1 minute and drained. Thereafter, the weight increase of the sheet is measured, and the amount of water supply per unit area can be obtained.

[0015]

Embodiments of the present invention will be described below in detail with reference to the drawings. The spice-containing sheet according to the embodiment has a density of 0.01 g / cm ^{3 to} 3.0 g / cm ^3.
(Preferably ^{0.01g / cm 3 ~1.0g / cm 3} , more preferably ^{0.05g / cm 3 ~1.0g / cm 3} )
The spice oil as a food seasoning is carried on at least one or a combination of a fiber aggregate, nonwoven fabric and paper.

The structure of the fibrous body according to the embodiment will be described. (I) The following structure can be used as a water-absorbing type fibrous body. Aggregate of pulp fibers or non-woven fabric. paper. An aggregate of hydrophilic fibers such as rayon, or a nonwoven fabric. A laminate obtained by combining the above-mentioned items. A slightly combined hydrophobic fiber (polypropylene (PP), polyethylene (PE), polyester).

(II) The oil-absorbing type fibrous body can be configured as follows. An aggregate of hydrophobic fibers (PP, PE, polyester),
Or non-woven fabric. Is slightly combined with hydrophilic fibers such as rayon.

(III) As a dual-use type fibrous body,
The following configuration can be used. Arbitrarily combined with (for example, for taking out a throttle)

The feature of the spice-containing sheet carrying the spice oil is as follows. During storage, the sheet carrying the spice oil is dry,
There is no propagation of microorganisms and no deterioration of flavor. Since the sheet carries only the active ingredient having a flavor, the sheet absorbs moisture of the food and quickly flavors during use. Even in grilled dishes and stir-fried dishes, the taste of the dishes does not deteriorate due to the scorch of the spice itself. Further, since the solid components of the spice are not contained, the spice does not fall off or is unevenly distributed during storage or transportation, so that a constant and uniform flavor can be always provided, and there is no failure in seasoning the dish.

The amount of spice oil carried on the fibrous body is as follows:
Preferably 0.000001~0.1g / cm ² is more preferably 0.00005~0.01g / cm ² among them. That is, if it is less than 0.000001 g / cm ² , the flavor of spice oil is not sufficiently exhibited, and the functions of spice oil such as wiping, smell removal and antioxidation are not exhibited, and 0.1 g / cm 2. ^{If it is} more than ^2, the flavor of the spice oil will be too strong, and stickiness peculiar to the oil component will appear on the sheet surface, which may make the product unsuitable for use.

The spices used include black pepper, white pepper, pepper, horseradish, jasmine, lavender, allspice, savory, pepper, cumin, cardamom, coriander, nutmeg, turmeric, ginger, onion, garlic, octagon. , Fennel, basil, parsley, oregano,
Thyme, rosemary, mace, sage, marjoram,
Mint, dill weed, dill seed, anise, caraway, cinnamon, chives, mustard, paprika, cloves, pepper, celery, bailebs and a mix of these (including curry), as well as hickory and cherry blossoms for smoke There are trees and walnut trees.

As the oil component containing spice oil, it is preferable to use one or more spices extracted by various methods (for example, as described below) as they are or dispersed in various edible fats and oils. is there. Methods for extracting oil components include steam distillation (extracting essential oil components), solvent extraction (oleoresin, solvent: one or a combination of ethanol, hexane, and acetone), supercritical extraction (using carbon dioxide), and heating. And smoke (smoke flavor). Edible fats and oils include rapeseed oil, soybean oil, safflower oil, rice oil, cottonseed oil, sunflower oil, corn oil, olive oil, lard, and the like.

The object to be carried together with spice (spice oil) or as a kind of spice is 1
More than one kind of spices, or one or more kinds of spices + various seasonings (sodium salt sodium glutamate, other umami seasonings, powdered soy sauce, powdered sake / miso, powdered meat, powdered vinegar, meat extract, powdered vegetable, vegetable extract, etc. Spice oil).

The method of carrying the spice oil will be described.
When a paste is used as one supporting method, basically, various kinds of pastes are usually dissolved in water, and then spices are supported according to the following method. After applying / spraying the glue material onto the fibrous body, spice oil is sprinkled and dried to carry the spice oil. After spice oil is sprayed on the fibrous body, a paste material is applied / sprayed and dried to carry the spice oil. After dispersing spice oil in paste material, apply / spray on fibrous body,
Alternatively, the spice oil is carried by incorporation into the fibrous body and subsequent drying. In addition, as a drying method in the above, a method in which the spice oil is passed through a dryer at a high temperature not deteriorating the spice oil or a method in which the spice oil is passed through a hot roll can be adopted.

In the case where a paste is used in order for the spices to be supported on the sheet, the viscosity is preferably from 10 to 50,000 cp, irrespective of the type of paste, and more preferably from 100 to 10,000 cp. . In other words, if it is less than 10 cp, the spices to be carried will fall off, and if it exceeds 50,000 cp, the workability of coating and spraying may be significantly reduced.

As the paste material to be used, various starches: corn, potato, wheat, rice, tapioca (the above and processed starch), flour, rice powder, high molecular polysaccharides: guar, xanthan, tragacanth, paste: 3 . Sodium alginate, propylene glycol alginate, casein (including Na), methylcellulose,
At least one of CMC, sodium polyacrylic acid, sodium starch phosphate and sodium starch glycolate, or a combination thereof.

Here, as for the balance between the paste material and the spice, the amount (weight) of the dry paste material does not exceed the amount of the spice + the other powdered seasonings irrespective of the kind of the paste material, that is, 1: 1.
The following is preferable.

As another supporting method, when a paste is not used, spice oil and pulp are suspended together in pulp fibers, for example, in a papermaking process when paper is made into a sheet. I do. In the dry process, spice oil is simultaneously dropped when the fibers are piled and held between the fibers. Further, spice oil is sprinkled between two nonwoven fabrics (or paper), and the paper is adhered by pressing between rolls to hold the spice oil. Further, the spice oil extract is dissolved in edible oil or fat having a melting point of 40 ° C. or higher, and then applied to a sheet and sprayed. Further, the extract is dissolved in a solvent (ethanol, hexane, or acetone), applied / sprayed, and dried. In addition, various methods can be adopted, such as adsorption of the extract to silica, salt, dextrin, or the like, entanglement between a sizing agent and papermaking fibers, and supporting by sandwiching between sheets.

Therefore, according to the embodiment, since only active ingredients such as fragrances are carried by the spice oil,
The active ingredients of those spice oils migrate quickly to the material.
Further, since the carrier is spice oil, there is no problem of spice scorching during cooking, which was a conventional problem.
Since spice oil is carried on the sheet made of fibrous material by various methods, it flows out during storage, and there is little component decrease due to volatilization. In addition, since the total water content of the sheet is adjusted to 40% or less, quality deterioration due to microbial growth or the like does not occur during storage. Examples of the shape of the spice-carrying sheet include a circular (drilling sheet), a square / rectangular sheet, a tubular bag capable of containing food such as fish and meat, or a lead cooking paper (trade name). A roll shape or the like is conceivable. In addition, examples of the packaging form include a plastic film (including a multilayer laminate).
(Polyethylene terephthalate: PET, various PEs, paper, aluminum, various nylons, and combinations thereof), paper boxes, metal cans, plastic bottles (PET, various PEs, polypropylene), or glass bottles.

Here, in order to confirm the effect of the spice oil-containing sheet of the present invention, the type (combination), thickness, density and the like of the example sheet of the present invention and its comparative example sheet were evaluated. The evaluation results are shown in Tables 1 to 3.

The basic conditions for this evaluation were as follows: Sheet area: The area of all sheets used was 600 cm ² . Sheet evaluation (flavoring): After the sheet was brought into contact with the raw salmon fillet from both sides for 10 minutes, the sheet was peeled off and cooked in a frying pan, and then the degree of flavoring was evaluated organoleptically. (Evaluation 5 levels, 3 or more are considered good (OK)) Sheet evaluation (preservability): The sheet is held at 35 ° C. for 4 weeks, and the flavoring effect after the holding is evaluated.

[0032]

[Table 1]

[0033]

[Table 2]

[0034]

[Table 3]

Although the preferred embodiment of the present invention has been described in the above embodiment, it is needless to say that the present invention is not limited to this, and various modifications can be made.

[0036]

As described above, according to the present invention, since only active ingredients such as fragrances are carried by spice oil, the active ingredients of these spice oils are quickly transferred to the material. Further, since the carrier is spice oil, there is no problem of spice scorching during cooking, which was a conventional problem. Since spice oil is carried on the sheet made of fibrous material by various methods, it flows out during storage, and there is little component decrease due to volatilization. Further, since the total water content of the sheet is adjusted to 40% or less, quality deterioration due to microbial growth or the like does not occur during storage. Therefore, spices such as salt and spices (spice oil) can be uniformly and appropriately applied to ingredients in preparation and cooking scenes, and professional taste can be enjoyed at home. Then, the flavor can be imparted to the food while efficiently removing moisture and water derived from the food. Further, an excellent effect of improving the storage stability of the sheet and preventing the deterioration of spice quality can be achieved.

 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Hisae Kobayashi 1-3-7 Honjo, Sumida-ku, Tokyo Inside Lion Corporation (72) Inventor Shigeru Koizumi 1-3-7 Honjo, Sumida-ku, Tokyo F-term (reference) in Lion Corporation 4B047 LB09 LE10 LG27 LG43 LP07 LP15 LP20

Claims (2)

[Claims] 1. A spice-containing sheet, wherein spice oil is carried on a fibrous body. 2. The water content of the spice-containing sheet is 40.
%. The spice-containing sheet according to claim 1, wherein