JP6675473B1 - Mixed spice and method for producing mixed spice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a spice having a new flavor and a method for producing the spice. SOLUTION: The mixed spice has at least two kinds of spices selected from the group consisting of characteristic spices, caramel spice-enhancing spices, almond spice-enhancing spices, and charcoal spice-enhancing spices. [Selection diagram] None

Description

  The present invention relates to a mixed spice and a method for producing the mixed spice.

  Mixed spices such as curry powder are used in various foods and drinks such as curry. Various types of such mixed spices are on the market. In many cases, a plurality of spices are mixed to produce a desired flavor.

  In addition, mixed spices are usually heat-treated after mixing a plurality of spices. Conditions such that the heating value is reduced, such as shortening the heat treatment so that the characteristic scent of the spice is not lost by the heat treatment, etc. It is common to heat with.

  Various proposals have been made on the heat treatment of spices. For example, Patent Document 1 (Japanese Patent Application Laid-Open No. 2003-102444) discloses that, based on 100 parts by weight of curry powder, 20 to 70 parts by weight of an antioxidant spice and 5 to 70 parts by weight of a heat-treated spice Curry powder, which is a spice mixture containing spices and obtained by heat-treating to a final product temperature of 80 to 110 ° C., is specifically disclosed.

Patent Document 2 (JP-A-59-53018) specifically discloses that fenugreek seeds are pulverized into a powdery form and subjected to wet heat treatment under a pressure of 2.0 kg / cm ² .

  Patent Document 3 (Japanese Patent Application Laid-Open No. 2014-2226069) discloses a process in which a spice containing moisture is filled in a semi-closed container, and an atmosphere containing moisture evaporated from the spice, and the final product temperature is 80 to 98. There is specifically disclosed a method for self-moisture heat sterilization of spices, which includes a step of heat treatment until the temperature reaches ℃.

  Patent Literature 4 (Japanese Patent Application Laid-Open No. 2-177879) discloses that a food sterilization process is performed in which heat sterilization treatment with superheated steam is performed under a predetermined condition, then the superheated steam is discharged and a cooking process is performed under a predetermined condition. A heat treatment method is disclosed.

  Patent Document 5 (Japanese Patent Application Laid-Open No. 2000-93118) describes that a spice containing fenugreek is subjected to a dry heat treatment, a humidification treatment and / or a wet heat treatment, and then aged as necessary.

JP-A-2003-102444 JP-A-59-53018 JP 2014-226069 A JP-A-2-177879 JP 2000-93118 A

If a spice having a new flavor can be realized, the range of flavors that can be imparted to foods and drinks is expanded, which is preferable.
Therefore, an object of the present invention is to provide a spice having a new flavor and a method for producing the same.

The present inventor has found that a spice having a new flavor can be realized by heating under specific conditions different depending on the spice.
That is, the present invention includes the following items.
[1] a step of mixing at least two kinds of spices selected from the group consisting of characteristic spices, caramel-enhanced spices, almond incense spices, and charcoal-enhanced spices;
The characteristic spice is an unheated spice, or a spice obtained by heating the unheated spice under a condition that the heating value is 5 or less,
The caramel flavor enhancer spices, at least one spice selected from the group consisting of coriander, cumin, cinnamon, anise, celery, turmeric, fenugreek, garlic, pepper, paprika, fennel, black pepper, ginger and asafoetida, gauge It is obtained by heating under a condition of a heating value of 15 to 170 under a pressure of 0.05 MPa or more,
The almond incense-enhancing spice is at least one spice selected from the group consisting of turmeric, pepper, fenugreek, cumin, coriander, cinnamon, garlic, paprika, fennel, anise, celery, black pepper, ginger, fenugreek reeves and cinnamon bark. Is obtained by heating under a condition of a gauge pressure of less than 0.05 MPa so that the heating value becomes 50 to 180,
The charcoal incense enhancing spice is obtained by heating coriander under the condition that the heating value is 800 or more.
Production method of mixed spices.
[2] The characteristic spices include black pepper, fennel, cinnamon bark, cardamom, nutmeg, laurel, cumin, cinnamon, coriander, turmeric, pepper, fenugreek, anise, celery, garlic, paprika, ginger, asafoetida, cinnamon, allspice The method according to [1], wherein the spice is a spice made from at least one selected from the group consisting of dill, clove, star anise, ajowan, thyme, oregano, sage, rosemary, tarragon and curry leaves.
[3] the step of mixing the at least two kinds of spices comprises: at least one kind of spices selected from the group consisting of the caramel flavor enhancer, the almond flavor enhancer, and the charcoal flavor enhancer; The method according to [1] or [2], comprising a step of mixing with a characteristic spice.
[4] The step of mixing the at least two kinds of spices includes mixing at least two kinds of spices selected from the group consisting of the caramel flavor enhancer, the almond flavor enhancer, and the charcoal flavor enhancer. The method according to any one of [1] to [3], comprising a step.
[5] The step of mixing the at least two spices includes a step of mixing the characteristic spice, the caramel-enhanced spice, the almond incense spice, and the charcoal-enhanced spice. 4].
[6] The method according to any one of [1] to [5], wherein the caramel flavor-enhancing spice is obtained by heating a spice in a hall.
[7] The method according to any one of [1] to [6], wherein the almond flavor enhancing spice is obtained by heating a ground spice.
[8] At least one spice selected from the group consisting of coriander, cumin, cinnabar, anise, celery, turmeric, fenugreek, garlic, pepper, paprika, fennel, black pepper, ginger and asafoetida, at a gauge pressure of 0.05 MPa. A method for producing a caramel flavor-enhancing spice, comprising a step of heating under the above pressure under a condition that a heating value is 15 to 170.
[9] At least one spice selected from the group consisting of turmeric, chili, fenugreek, cumin, coriander, cinnamon, garlic, paprika, fennel, anise, celery, black pepper, ginger, fenugreek leaves and cinnamon, is gauge-pressured. A method for producing an almond flavor-enhancing spice, comprising a step of heating under a condition of less than 0.05 MPa so that the heating value becomes 50 to 180.
[10] A mixed spice produced by the method according to any one of [1] to [7], a caramel flavor enhancing spice produced by the method according to [8], or produced by the method according to [9] A method for producing a food or drink, comprising a step of adding the obtained almond incense enhancing spice to another food or drink material.
[11] At least two kinds of spices selected from the group consisting of characteristic spices, caramel-enhanced spices, almond incense spices, and charcoal incense spices,
The characteristic spice is an unheated spice, or a spice obtained by heating the unheated spice under a condition that the heating value is 5 or less,
The caramel flavor enhancer spices, at least one spice selected from the group consisting of coriander, cumin, cinnamon, anise, celery, turmeric, fenugreek, garlic, pepper, paprika, fennel, black pepper, ginger and asafoetida, gauge It is obtained by heating under a condition of a heating value of 15 to 170 under a pressure of 0.05 MPa or more,
The almond incense-enhancing spice is at least one spice selected from the group consisting of turmeric, pepper, fenugreek, cumin, coriander, cinnamon, garlic, paprika, fennel, anise, celery, black pepper, ginger, fenugreek reeves and cinnamon bark. Is obtained by heating under a condition of a gauge pressure of less than 0.05 MPa so that the heating value becomes 50 to 180,
The charcoal incense enhancing spice is obtained by heating coriander under the condition that the heating value is 800 or more.
Mixed spices.
[12] A food or drink comprising the mixed spice according to [11].
[13] A method for enhancing caramel flavor, comprising a step of heating a spice under a pressure of 0.05 MPa or more under a condition that a heating value is 15 to 170.
[14] A method for enhancing almond incense, comprising a step of heating a spice under a gauge pressure of less than 0.05 MPa to a heating value of 50 to 180.

  According to the present invention, a spice having a new flavor and a method for producing the same are provided.

  Hereinafter, embodiments of the present invention will be described.

  The mixed spices according to the present embodiment include at least two types of spices selected from the group consisting of characteristic spices, caramel-enhanced spices, almond incense-enhanced spices, and charcoal incense-enhanced spices. Hereinafter, each spice will be described in detail.

1: Characteristic spice The characteristic spice is an unheated spice or a spice obtained by heating an unheated spice under the condition that the heating value is 5 or less. Since it is not heated or the amount of heating is small (heating value is 5 or less), the characteristic spice has the original fragrance of the spice.

In the present invention, the “heating value” is a parameter indicating the magnitude of the heating amount. The higher the heating temperature and the longer the heating time, the higher the heating value. Specifically, the heating value is determined as a value obtained by integrating a value represented by the following equation (hereinafter referred to as a CV value) with a heating time (minute).
(Formula): CV value = 10 ^ ((product temperature−reference temperature) / Z value)
In the present invention, the reference temperature is 110 ° C. and the Z value is 30 ° C.

表１に示される加熱処理の場合、加熱価は、０〜５分のＣＶ値の合計値であり、下記式により、０．８５と計算される。
（式）：０．４６＋０．２２＋０．１０＋０．０５＋０．０２＝０．８５ Specifically, the heating value can be calculated by measuring the temperature of the spice every minute during the heat treatment. For example, in the heat treatment for 5 minutes, it is assumed that the product temperature (° C.) at each time is a value shown in Table 1.

In the case of the heat treatment shown in Table 1, the heating value is the sum of the CV values of 0 to 5 minutes, and is calculated to be 0.85 by the following formula.
(Formula): 0.46 + 0.22 + 0.10 + 0.05 + 0.02 = 0.85

  The heating value of the characteristic spice may be 5 or less, but is preferably 3 or less, more preferably 2 or less.

  The raw materials of the spices are not particularly limited, for example, black pepper, fennel, cinnamon, cardamom, nutmeg, laurel, cumin, cinnamon, coriander, turmeric, chili, fenugreek, anise, celery, garlic, paprika, At least one selected from the group consisting of ginger, asafoetida, cinnamon, allspice, dill, clove, star anise, ajowan, thyme, oregano, sage, rosemary, tarragon, and curry leaves.

  As a method of performing the heat treatment within a range where the heating value is 5 or less, a method using superheated steam, saturated steam, or the like as a heating medium is preferable, and the apparatus is not particularly limited. A granule sterilizer, a high-pressure steam sterilizer, or the like can be used.

  Preferably, the characteristic spice is heated using superheated steam for a short time (eg, 1 to 60 seconds, preferably 1 to 15 seconds). The temperature of the superheated steam is, for example, 110 to 150 ° C, preferably 120 to 140 ° C.

  The shape of the characteristic spice at the time of the heat treatment may be a hole (one that has not been subjected to a pulverization treatment) or a pulverized material, but is preferably a hole.

2: Caramel flavor enhancing spice Caramel flavor enhancing spice is a spice obtained by subjecting a spice to a heat treatment under a condition of a gauge pressure of 0.05 MPa or more and a heating value of 15 to 170. Heat treatment under such conditions produces a unique flavor in addition to the aroma before heating. Specifically, a caramel scent is obtained.
The raw material of the caramel flavor enhancing spice is not particularly limited, but is selected from the group consisting of coriander, cumin, skin, anise, celery, turmeric, fenugreek, garlic, pepper, paprika, fennel, black pepper, ginger, and asafoetida. Preferably, at least one of them is used.

  Preferably, a spice for the hall is used during the heat treatment. By heating the hole, the moisture in the spices is prevented from escaping to the outside due to heating, and heating can be performed with a high amount of water. Can be After the heat treatment, the holes may be crushed. The pulverizing treatment can be appropriately performed using a means usually used in the art.

  The pressure at the time of heating may be a gauge pressure of 0.05 MPa or more, but is preferably a gauge pressure of 0.05 to 0.6 MPa, more preferably a gauge pressure of 0.2 to 0.6 MPa, and still more preferably a gauge pressure of 0. It is 3 to 0.5 MPa. When the pressure at the time of heating is gauge pressure of 0.05 MPa or more, the moisture in the spice is suppressed from escaping to the outside by heating, and heating can be performed in a state of a high moisture content, so that the caramel flavor is efficiently enhanced. The characteristic incense can also be prevented from scattering outside. The upper limit of the pressure at the time of heating is not particularly limited, but from the viewpoint of the apparatus, the gauge pressure is preferably 0.6 MPa or less.

The heating value may be from 15 to 170, preferably from 30 to 150, and more preferably from 40 to 130. When the heating value is 15 or more, the caramel flavor can be sufficiently enhanced. When the heating value is 170 or less, generation of a burning smell can be suppressed.
The heating time is, for example, 10 to 120 minutes, preferably 30 to 90 minutes.
The product temperature reached during the heat treatment (maximum product temperature) is, for example, 100 to 160 ° C, preferably 110 to 150 ° C, and more preferably 120 to 140 ° C.

  The heat treatment method is not particularly limited as long as it can be heated under pressure, and examples thereof include a pressurized heating stirrer and a retort sterilization pot.

3: Almond flavor enhancing spice The almond flavor enhancing spice is a spice obtained by heating a spice under a condition where the pressure is less than 0.05 MPa and a heating value of 50 to 180. By heating the spice under such conditions, a unique flavor can be obtained in addition to the aroma before heating. This unique flavor is different from caramel flavor, and is an almond-like flavor.
Raw materials of almond incense enhancing spices are not particularly limited, but include turmeric, pepper, fenugreek, cumin, coriander, cinnamon, garlic, paprika, fennel, anise, celery, black pepper, ginger, fenugreek leaves and cinnamon bark It is preferably at least one selected from the group.

At the time of the heat treatment, preferably, a ground spice is used instead of the hole. That is, after the spices in the hall are crushed, the crushed spices are heated. The pulverizing treatment can be appropriately performed using a means usually used in the art. By using the ground spices, it is possible to heat the spices in a state where the amount of water in the spices is smaller than when heating in a hall, thereby obtaining an effect that an almond incense can be efficiently generated. Can be
The particle size of the spice when subjected to the heat treatment is, for example, 6 mm or less. The particle size can be determined, for example, by the size of the mesh of the standard sieve specified in JIS.

The heating value may be from 50 to 180, preferably from 60 to 160, and more preferably from 70 to 150. When the heating value is 50 or more, the almond scent can be sufficiently enhanced. When the heating value is 180 or less, generation of a burning smell can be suppressed.
The product temperature reached during the heat treatment (maximum product temperature) is, for example, 100 to 200 ° C, preferably 110 to 150 ° C, and more preferably 120 to 140 ° C.

  As a heat treatment method, a superheat treatment using superheated steam is preferable, but a superheat treatment using an oven or the like may be used. When performing heat treatment with superheated steam, the steam temperature of the superheated steam used for the heat treatment is, for example, 100 to 400 ° C, preferably 130 to 170 ° C.

  The heat treatment method is not particularly limited as long as it can be heated at a pressure of less than 0.05 MPa gauge pressure. For example, as a heating device, a superheated steam vortex mixer, an oven, a flat roasting machine, a vertical heating mixer, a microwave heating device, or the like can be used. When using a superheated steam vortex mixer, it is preferable to use heat retention or jacket heating to maintain a superheated state.

4: Charcoal incense enhancing spice The charcoal incense enhancing spice was obtained by subjecting coriander to heat treatment under the condition that the heating value was 800 or more. When cilantro is heated under these conditions, a unique flavor is obtained. This flavor is charcoal fired and differs from the spice before heating, the caramel flavor enhanced spice, and the almond flavor enhanced spice.

  The raw material for coriander is preferably coriander in a hole. When the coriander in the hall is heat-treated, the components of the citrus-like scent originally possessed by the coriander (refreshing aroma) and the aroma components generated during roasting (such as roasted aroma and increased refreshing aroma) are removed from the coriander. The shell makes it easier to be retained in the coriander. On the other hand, if the coriander is crushed and then roasted, it is considered that the aromatic component is volatilized and diffused, and it becomes difficult for various aromatic components to be retained in the coriander.

  The charcoal incense enhancing spice may be obtained by pulverizing coriander after the heat treatment. The pulverizing treatment can be appropriately performed using a means usually used in the art.

The heating value may be 800 or more, but is preferably 1,000 to 20,000, and more preferably 10,000 to 13,000. When the heating value is 800 or more, charcoal incense can be sufficiently enhanced.
The time of the heat treatment is, for example, 1 to 40 minutes, preferably 10 to 30 minutes.
The heat treatment is performed, for example, under the condition that the product temperature reaches 150 to 220 ° C, preferably 160 to 200 ° C.

  The container used for the heat treatment is not particularly limited. For example, an open container or a closed container may be used, but an open container is preferable. As a device for performing the heat treatment, a device commonly used in the art can be employed without particular limitation.For example, an oven, a direct-fired flat-roast machine, and a pressure cooker may be used. Heat treatment.

5: Mixed Spice As described above, the mixed spice according to the present embodiment is at least two kinds selected from the group consisting of the above-described characteristic spice, caramel-enhanced spice, almond incense spice, and charcoal incense spice. Includes spices. That is, the mixed spice according to the present embodiment contains at least one of a caramel flavor enhancing spice, an almond flavor enhancing spice, and a charcoal flavor enhancing spice. The caramel flavor enhancing spice, the almond flavor enhancing spice, and the charcoal flavor enhancing spice are all spices having unique flavors. By using any of these three types of spices, a new flavor can be imparted to foods and beverages.

The mixed spice can be obtained by a step of mixing at least two kinds of spices selected from the group consisting of a characteristic spice, a caramel flavor enhancer, an almond flavor enhancer, and a charcoal flavor enhancer.
When three or more spices are mixed in the “mixing step”, the order of mixing is not particularly limited. For example, all spices may be mixed simultaneously, or three or more spice groups may be mixed by adding each spice in order.

One embodiment of the mixed spice includes at least one spice group selected from the group consisting of a caramel spice-enhancing spice, an almond spice-enhancing spice, and a charcoal spice-enhancing spice, and a characteristic spice. Thereby, in addition to the inherent fragrance inherent in the spice, any flavor of caramel fragrance, almond fragrance, and charcoal fragrance can be imparted.
In one example, the mixed spice comprises a characteristic spice, a caramel flavor enhancer, an almond flavor enhancer, and a charcoal flavor enhancer. In this example, caramel, almond, and charcoal incense are provided in addition to the inherent fragrance inherent in the spice. As a result, it is possible to give the food a spacious and persistent rich flavor.
In the case of this example, the content of the characteristic spice in the mixed spice is, for example, 5 to 50% by weight, preferably 10 to 30% by weight.
The content of the caramel flavor enhancing spice in the mixed spice is, for example, 10 to 70% by weight, preferably 20 to 60% by weight.
The content of the almond flavor enhancing spice in the mixed spice is, for example, 10 to 70% by weight, preferably 20 to 60% by weight.
The content of the charcoal incense enhancing spice in the mixed spice is, for example, 0.1 to 20% by weight, and preferably 1 to 10% by weight.

In another example, the mixed spice comprises a characteristic spice, an almond incense enhancer, and a charcoal incense enhancer. According to the mixed spices according to this example, almond incense and charcoal incense are imparted in addition to the inherent fragrance inherent in the spices. As a result, it is possible to give the food a spacious and persistent rich flavor.
In the case of this example, the content of the characteristic spice in the mixed spice is, for example, 5 to 50% by weight, preferably 10 to 30% by weight.
The content of the almond flavor enhancing spice in the mixed spice is, for example, 40 to 90% by weight, preferably 60 to 80% by weight.
The content of the charcoal incense enhancing spice in the mixed spice is, for example, 0.1 to 20% by weight, and preferably 1 to 10% by weight.

Other embodiments of the mixed spices include at least two spices selected from the group consisting of caramel spices, almond spices, and charcoal spices.
The mixed spice according to one example includes a caramel flavor enhancing spice, an almond flavor enhancing spice, and a charcoal flavor enhancing spice. The mixed spice according to this example has a caramel flavor, an almond flavor, and a charcoal flavor, and provides an unprecedented feeling of heating, high titer, and rich flavor.
In the case of this example, the content of the caramel flavor-enhancing spice in the mixed spice is, for example, 20 to 80% by weight, preferably 30 to 70% by weight.
The content of the almond flavor enhancing spice in the mixed spice is, for example, 20 to 80% by weight, preferably 30 to 70% by weight.
The content of the charcoal incense enhancing spice in the mixed spice is, for example, 0.1 to 20% by weight, and preferably 1 to 10% by weight.
Examples of the mixed spices according to the present embodiment include curry powder, garam masala, wooshan fen, seven taste pepper, Western style spice mix, and Japanese style spice mix.

6: Others The mixed spices according to the present embodiment may appropriately contain various additives commonly used in the art.

7: Food and drink In another aspect, the present invention relates to a food and drink containing the mixed spice according to the present embodiment.
The food and drink of the present invention may be produced by adding the mixed spices of the present embodiment to other food and drink materials. Food and drink of the present invention is not particularly limited, for example, salt, seasoning salt, soy sauce, miso, dressing, powder seasoning, yuzu pepper, mentsuyu, mayonnaise, powdered soup, liquid soup, oden element, Soup, dried noodles, ramen, pasta sauce, curry roux, curry sauce, curry filling, stew roux, stew sauce, or snack confectionery may be used.
The form of the curry sauce, pasta sauce, and stew sauce may be retort, paste, frozen, or the like.

(Example)
Hereinafter, examples will be described in order to explain the present invention in more detail. However, the present invention should not be construed as being limited to the following examples.

(Examples 1 to 30) Spices (usually sterilized)
A black pepper hall was prepared. The prepared black pepper was heated with superheated steam at 130 ° C. for 5 seconds to obtain a characteristic spice according to Example 1. A powder sterilizer was used as a heating device. The heating value was 2.
Also, instead of black pepper, fennel, cinnamon, cardamom, nutmeg, laurel, cumin, cinnamon, coriander, turmeric, pepper, fenugreek, anise, celery, garlic, paprika, ginger, asafoetida, cinnamon, allspice, dill, cloves , Star Anise, Ajowan, Thyme, Oregano, Sage, Rosemary, Tarragon, and Curry Reeves were used, and the same conditions as in Example 1 were employed to obtain characteristic spices according to Examples 2 to 30.

  The flavors of the obtained spices according to Examples 1 to 30 were evaluated by sensory evaluation. The results are shown in Tables 2-1 and 2-2. As shown in Tables 2-1 and 2-2, each of the spices according to Examples 1 to 30 maintained a unique aroma inherent to each spice.

(Examples 31 to 44) Holes of caramel flavor enhancing spice coriander were prepared. The prepared coriander was heated under sealed conditions under a pressure of 0.4 MPa gauge pressure until the product temperature reached 130 ° C. to obtain a spice according to Example 31. As the heating device, a pressurized heating stirrer was used. The heating value was 58.0.
Also, instead of coriander, spices according to Examples 32 to 35 were obtained using cumin, leather, anise and celery, and employing the same conditions as in Example 31. The heating value was as shown in Table 3.
In addition, instead of coriander, turmeric, fenugreek, garlic, pepper, paprika, fennel, black pepper, ginger and asafoetida are used, a spice is sealed in a retort pouch, and the product temperature is adjusted to 120 to 130 ° C. using a retort sterilization pot. After reaching, spices according to Examples 36 to 44 were obtained under the same conditions as in Example 31 except that heating was performed for 20 to 30 minutes. The heating value was as shown in Table 3.

  The flavor of the obtained spices according to Examples 31 to 44 was evaluated by sensory evaluation. Table 3 shows the results. As shown in Table 3, the spices according to Examples 31 to 44 all had a caramel scent in addition to the fragrance of the characteristic spice, that is, the fragrance originally possessed by each spice.

(Examples 45 to 59) A pulverized almond incense spice turmeric (particle size: 6 mm or less) was prepared. The prepared turmeric was heated using superheated steam at 150 ° C. under normal pressure (gauge pressure 0 MPa) until the product temperature reached 125 ° C. to obtain a spice according to Example 45. A superheated steam vortex mixer was used as a heating device. The heating value was 93.4.
In addition, spices according to Examples 46 and 47 were obtained using pepper and fenugreek instead of turmeric and employing the same conditions as in Example 45. The product temperature and heating value were as shown in Table 4-1.
Also, in place of turmeric, cumin, coriander, cinnamon, garlic, paprika, fennel, anise and celery were used, and the same conditions as in Example 45 were used except that superheated steam at 350 ° C. was used. ~ 55 spices were obtained. The product temperature and heating value were as shown in Table 4-1 and Table 4-2.
In addition, instead of turmeric, black pepper, ginger, fenugreek leaves, and cinnamon bark were used and heated at 175 ° C. for 1 minute under normal pressure using an oven to obtain spices according to Examples 56 to 59. The heating value was as shown in Table 4-2.

  The flavor of the spices according to Examples 45 to 59 obtained was evaluated by sensory evaluation. The results are shown in Tables 4-1 and 4-2. As shown in Tables 4-1 and 4-2, each of the spices according to Examples 45 to 59 had a unique scent in addition to the scent originally possessed by each spice. This peculiar fragrance was an almond-like flavor different from the flavor of the caramel flavor enhancing spice.

(Examples 60 and 61) Holes for charcoal-enhanced spice coriander were prepared. The prepared coriander was heated for 20 minutes after the product temperature reached 180 ° C. under open normal pressure, and the spice according to Example 60 was obtained. As a heating device, a direct fired flat pot was used. The heating value was 11016.
In addition, the spice according to Example 61 was obtained by using a coriander hole and heating the product at 180 ° C. for 4 minutes under normal pressure using an oven. The heating value was 1013.

  The flavor of the spices according to Examples 60 and 61 obtained was evaluated by sensory evaluation. Table 5 shows the results. As shown in Table 5, the spices according to Examples 60 and 61 had a peculiar scent in addition to the inherent flavor of coriander. This characteristic scent was charcoal-fired incense different from caramel and almond incense.

(Examples 1 to 6, Comparative Example 1) The spices according to the mixed spices 1 to 61 were mixed in the compositions shown in Tables 6 to 12, to obtain the mixed spices according to Examples 1 to 6 and the comparative example. . The flavor of each of the obtained mixed spices was evaluated by sensory evaluation.

The results are shown in Tables 6 to 12. In the comparative example, the fragrance originally possessed by the spice was felt, but compared to Examples 1 to 6, the richness and spread of the flavor were lacking.
On the other hand, the mixed spice according to Example 1 has a caramel flavor, an almond flavor, and a charcoal incense in addition to the inherent fragrance inherent in the spice, and has a spacious and persistent rich flavor. I was
The mixed spice according to Example 2 had a caramel flavor in addition to the peculiar aroma inherent in the spice, and had a spacious and persistent rich flavor.
The mixed spice according to Example 3 had an almond scent in addition to the peculiar fragrance inherent to the spice, and had a spacious and persistent rich flavor.
The mixed spice according to Example 4 had a caramel scent and a charcoal scent in addition to the peculiar aroma inherent to the spice, and had a spacious and persistent rich flavor.
The mixed spice according to Example 5 had almond and charcoal incense in addition to the peculiar fragrance inherent to the spice, and had a spacious and persistent rich flavor.
The mixed spice according to Example 6 had caramel flavor, almond flavor, and charcoal flavor, and had an unprecedented feeling of heating, high titer, and rich flavor.

Claims (11)

At least one spice selected from the group consisting of coriander, cumin, cinnabar, anise, celery, turmeric, fenugreek, garlic, pepper, paprika, fennel, black pepper, ginger and asafoetida, at a gauge pressure of 0.05 MPa or more. A method for producing a caramel flavor-enhancing spice, which comprises a step of heating under a condition where the heating value is 15 to 170 (excluding a wet heat treatment). The method according to claim 1, wherein the spice heated in the heating step is a hall . A step of producing a caramel flavor enhancing spice by the method according to claim 1 or 2,
The caramel enhancing spices, includes features incense spices, A Mondo incense enhancing spices, and a mixing step of mixing with at least one spice group selected from the group consisting of charcoal incense enhancing spices,
The characteristic spice is an unheated spice, or a spice obtained by heating the unheated spice under a condition that the heating value is 5 or less,
Before SL almond flavor enhancing spices, turmeric, capsicum, fenugreek, cumin, coriander, chenpi, garlic, paprika, fennel, anise, celery, black pepper, ginger, at least one selected from the group consisting of fenugreek Reeves and cinnamon The spice is obtained by heating the spice under a condition of a gauge pressure of less than 0.05 MPa so that the heating value becomes 50 to 180,
The charcoal incense enhancing spice is obtained by heating cilantro under a condition that the heating value is 800 or more,
Production method of mixed spices.   The characteristic spices are black pepper, fennel, cinnamon bark, cardamom, nutmeg, laurel, cumin, cinnamon, coriander, turmeric, pepper, fenugreek, anise, celery, garlic, paprika, ginger, asafoetida, cinnamon, allspice, dill, The method according to claim 3, wherein the spice is a spice made from at least one selected from the group consisting of clove, star anise, ajowan, thyme, oregano, sage, rosemary, tarragon and curry leaves. The mixing process, the caramel enhancing spices, the characteristic aroma spices, the almond flavor enhancing spices, and a step of mixing with the charcoal flavor enhancing spices A method according to claim 3 or 4. The method according to any one of claims 3 to 5 , wherein the almond incense enhancing spice is obtained by heating a ground spice. Adding a caramel flavor-enhancing spice produced by the method of claim 1 or 2 or a mixed spice produced by the method of any of claims 3 to 6 to another food or drink material , Food and beverage production method. At least one spice selected from the group consisting of coriander, cumin, cinnamon, anise, celery, turmeric, fenugreek, garlic, pepper, paprika, fennel, black pepper, ginger and asafoetida, at a gauge pressure of 0.05 MPa or more. A caramel flavor-enhancing spice obtained by a step of heating under a condition where the heating value is 15 to 170 (excluding a wet heat treatment). The caramel flavor-enhancing spice according to claim 8, wherein the spice heated in the heating step is a hole . A caramel flavor enhancing spice according to claim 8 or 9,
At least one spice group selected characteristic fragrance spices, A Mondo incense enhancing spices, and from the group consisting of charcoal incense enhancing spices,
Including
The characteristic spice is an unheated spice, or a spice obtained by heating the unheated spice under a condition that the heating value is 5 or less,
Before SL almond flavor enhancing spices, turmeric, capsicum, fenugreek, cumin, coriander, chenpi, garlic, paprika, fennel, anise, celery, black pepper, ginger, at least one selected from the group consisting of fenugreek Reeves and cinnamon Spices are obtained by heating under a condition of a gauge pressure of less than 0.05 MPa so that the heating value becomes 50 to 180,
The charcoal incense enhancing spice is obtained by heating cilantro under a condition that the heating value is 800 or more,
Mixed spices. A food or drink comprising the caramel flavor enhancing spice according to claim 8 or 9 , or the mixed spice according to claim 10 .