JP7627096B2 - Mixed spices and masking composition containing the same - Google Patents

Description

The present invention relates to a spice mixture and a masking composition containing the same, and in particular to a spice mixture containing spices that are effective in reducing undesirable flavors, a masking composition or food or drink containing the same, a method for producing the spice mixture, and a composition for reducing unpleasant odors in cooked meat products.

Coriander seeds are made by drying coriander fruits and have a characteristic refreshing and gorgeous citrus-like scent. The citrus-like scent of coriander seeds is due to aromatic components such as linalool, limonene, geraniol, and nerol, and the higher the content of these, the stronger the scent and the better the quality is evaluated.

Coriander seeds are added as a spice to dishes, either whole or ground, to improve the overall aroma of the dish and impart a unique flavor. Coriander seeds are also known as one of the spices mixed into curry powder, and are an important component that determines the aroma and flavor of dishes such as curry sauce.

On the other hand, roasted coriander seeds prepared by roasting unground coriander seeds are also known, and Patent Document 1 describes that coriander seeds roasted under specific conditions have both a refreshing aroma and a roasted aroma, and can enhance the full-bodied taste of foods and beverages and mask the odor of meat. Patent Documents 2 to 4 also describe that mixed spices containing various spices have the effect of masking specific unpleasant odors. However, Patent Documents 1 to 4 do not describe the masking of the unique unpleasant odor derived from meat that occurs over time after cooking.

JP 2019-208368 A JP 2018-57309 A JP 2011-4640 A International Publication No. 2006/062174

To address the problem of food being discarded even though it is still edible, known as food waste, there is a demand for products such as long-lasting bento boxes or side dishes, while with the growing health consciousness of recent years, there is also a demand for products that do not contain food additives. The present invention aims to provide spices and mixed spices containing the same that are useful for preparing long-lasting bento boxes or side dishes.

As a result of intensive research aimed at solving the above problems, the present inventors discovered that certain spices have the effect of reducing the unique unpleasant odors that arise over time after cooking, such as meat, and thus completed the present invention. That is, the present invention provides the following mixed spices, a masking composition or food or drink containing the same, a method for producing the mixed spices, and a composition for reducing the unpleasant odors of cooked meat products.
[1] A spice mixture comprising at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, and oregano, and roasted coriander seeds.
[2] The mixed spice described in [1], wherein the roasted coriander seeds have a refreshing aroma and a roasted aroma.
[3] A masking composition comprising the mixed spice described in [1] or [2] above.
[4] A food or beverage comprising the mixed spice described in [1] or [2] above.
[5] A method for producing a mixed spice, comprising a step of mixing at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, and oregano with roasted coriander seeds.
[6] The manufacturing method described in [5] above, wherein the mixed spice is for masking purposes.
[7] A composition for reducing unpleasant odors in food, comprising at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, and oregano.
[8] The composition according to [7], wherein the food is a cooked meat product.

According to the present invention, by using at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, and oregano, it is possible to reduce the unpleasant odor that is unique to foods such as meat that develops over time after cooking. Therefore, by combining these spices with spices that have other effects, such as roasted coriander seeds that mask the odor of meat, it is possible to comprehensively improve the flavor of foods such as cooked meat products, and it is possible to produce products such as boxed lunches or side dishes that last for a long time without using food additives.

The present invention will now be described in further detail.
The term "mixed spice" as used herein refers to a seasoning that contains two or more spices in combination and adjusts the aroma, spiciness, or color of a food or drink. The mixed spice of the present invention contains at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, and oregano. For example, when meat is cooked, a unique unpleasant odor (like the oxidation of fats and oils in the meat) occurs over time, but the spice has the effect of reducing such a unique unpleasant odor (e.g., oxidized odor) derived from the meat. Without being bound by a particular theory, the spice can reduce the unpleasant odor, for example, by suppressing the generation of the unpleasant odor or masking the unpleasant odor.

The amount of the spices used is not particularly limited as long as it can reduce the unpleasant odor. For example, each of the spices may be used in an amount of about 0.0005% by mass or more, preferably about 0.001% to about 0.2% by mass, and more preferably about 0.002% to about 0.1% by mass, relative to the mass of the meat. By using the spices in such amounts, the unpleasant odor reduction effect can be better exerted to a range in which the flavor of the spice itself is not felt or is only slightly felt. In other words, since the unpleasant odor reduction effect can be exerted even with a small amount of use, by using two or more spices in combination, the amount of each spice used can be reduced while the unpleasant odor reduction effect can be enhanced. Of course, there is no prohibition on using spices in an amount greater than the amount necessary to reduce the unpleasant odor in order to impart the flavor of the spice to the cooked product. The meat is not particularly limited as long as it is edible meat such as livestock meat, but may be at least one selected from the group consisting of poultry meat such as chicken, beef, pork, horse meat, mutton, goat meat, venison, and wild boar meat. The type of unpleasant odor reduced by the spices is not limited to the unpleasant odor of cooked meat products, but may be, for example, unpleasant odors derived from seafood such as clams, eggs, milk, vegetables such as shimeji mushrooms and carrots, or foods such as soy protein. The amount of the spices used for these foods is also not particularly limited, and may be used in the same amount as described for meat.

The spice mixture of the present invention may contain one or more other spices in addition to the spices mentioned above. As the other spices, spices that are commonly used in the art can be appropriately adopted according to the purpose, but for example, the other spices may be spices that have a meat odor masking effect, such as roasted coriander seeds. When the roasted coriander seeds are blended into the spice mixture, the roasted aroma or the like can make the flavor of the spices themselves that have the unpleasant odor reducing effect less noticeable, and therefore the flavor of the entire spice mixture can be made less noticeable.

The amount of the other spices used is not particularly limited as long as it is in accordance with the purpose of adding the spices, but for example, the other spices may be used in an amount of about 0.0005% by mass or more, preferably about 0.001% to about 0.2% by mass, and more preferably about 0.01% to about 0.1% by mass, based on the mass of the target foodstuff. Note that the meat odor refers to the odor of the meat itself, and is to be distinguished from the unique unpleasant odor derived from meat that develops over time after cooking.

The term "roasted coriander seeds" as used herein refers to dried coriander fruit that can be used as a spice, which is heated and dried without using oil or water. After such roasting, the fruit may be crushed in a conventional manner and used in powder form. The raw material for the roasted coriander seeds is not particularly limited, but uncrushed coriander seeds are preferred. The term "uncrushed" means that the fruit has not been crushed, and "uncrushed coriander seeds" also includes coriander seeds in which a portion of the grain is missing, such as half to one-eighth of the grain. In one embodiment, the roasted coriander seeds may contain a citrus-like aroma component (refreshing aroma) that the coriander seeds before roasting originally had, and an aroma component (roasted aroma, increased refreshing aroma, etc.) that has been generated during roasting. The refreshing aroma is a citrus-like aroma component that the coriander seeds originally have, and is at least one selected from the group consisting of β-linalool, limonene, linalyl acetate, citronellyl acetate, nerol, geraniol, and geraniol acetate. The roasted aroma is a component of a fragrant aroma produced by subjecting coriander seeds to a roasting process, and is at least one selected from the group consisting of 2-methylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, trimethylpyrazine, furfural, furfuryl acetate, acetylfuran, pyrrole, furfurylpyrrole, and 2-acetylpyrrole.

In one embodiment, the amounts of the refreshing aroma and the roasted aroma in the roasted coriander seeds may satisfy a specific relationship. That is, when the roasted coriander seeds are crushed to a particle size of 1 mm or less (a particle size that passes through a JIS test sieve with a mesh size of 1 mm), and decane is added as an internal standard at a ratio of 14.7 mass ppm relative to the mass of the crushed roasted coriander seeds, and the crushed roasted coriander seeds are analyzed by gas chromatography/mass spectrometry (GC/MS), the sum of the peak areas [A] derived from the refreshing aroma and the sum of the peak areas [B] derived from the roasted aroma satisfy the following condition (1):
(1) 0.01≦[B]/[A]≦0.2
and preferably satisfies the following condition (1'):
(1') 0.02≦[B]/[A]≦0.1
In addition, the peak area [D] derived from decane and the peak area [B] satisfy the following condition (2):
(2) [B]/[D]≧0.1
and preferably satisfies the following condition (2'):
(2') [B]/[D]≧0.3
The above conditions are satisfied when the coriander seeds are sufficiently roasted and the aromatic components generated during roasting are retained in the roasted coriander seeds. The peak area of the aromatic components in the roasted coriander seeds is a value obtained by gas chromatography/mass spectrometry (GC/MS analysis) using solid phase micro extraction (SPME). For detailed conditions, please refer to the Examples section of the above-mentioned Patent Document 1.

In one embodiment, the roasted coriander seeds may further contain a burnt aroma. The burnt aroma is at least one selected from the group consisting of phenol, o-cresol, m-cresol, p-cresol, guaiacol, and 4-ethylguaiacol. The burnt aroma is generated when the coriander seeds are burned by the roasting process, so the amount of the burnt aroma is preferably small. When mass spectrometry is performed as described above, the total peak area [C] derived from the burnt aroma is less than or equal to the following condition (3):
(3) [C]<([A]+[B])×0.01
can be satisfied.

In a further embodiment, the amount of the refreshing aroma in the roasted coriander seeds is sufficiently maintained or even increased as compared with that in the coriander seeds before roasting, so that when the coriander seeds before roasting are subjected to mass spectrometry in the same manner as the roasted coriander seeds, the sum of the peak areas [A'] attributable to the refreshing aroma and [A] are satisfied under the following conditions:
(4) [A]≧[A']×0.4
may be satisfied.

The spice mixture of the present invention may further contain any seasoning and/or any additive that is commonly used in the art, so long as it does not impair the objective of the present invention.

In another aspect, the present invention also relates to a masking composition containing the mixed spices. The term "masking" as used herein refers to the use of the composition for reducing unpleasant odors. In one aspect, the masking composition is used to reduce the distinctive unpleasant odors that arise over time from foods such as meat after cooking. The masking composition of the present invention may further contain any seasoning and/or any additive that is commonly used in the art, as long as it does not impair the object of the present invention.

In another aspect, the present invention also relates to a food or beverage containing the mixed spices. The mixed spices are effective in reducing the unpleasant odor that is generated over time after cooking, such as from meat, and therefore can maintain a good flavor, particularly in food or beverages containing cooked meat products. In one aspect, the food or beverage of the present invention may further contain cooked meat (i.e., cooked meat products). Specific examples of the food or beverage include, but are not limited to, bento or side dishes such as curry, oyakodon, pork donburi, yakitori, chicken salad, and spaghetti with meat sauce. The food or beverage of the present invention may further contain any seasoning, any food ingredient, and/or any additive that is commonly used in the art, as long as it does not impair the object of the present invention.

In another aspect, the present invention relates to a method for producing a spice mixture, comprising mixing at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, and oregano with roasted coriander seeds.

In one embodiment, the method of the present invention may further include a step of preparing the roasted coriander seeds, which may include a step of heat-treating unground coriander seeds at a product temperature of 170°C or higher, preferably about 170°C to about 230°C. The time of the heat-treating step may be appropriately adjusted so as to impart a desired roasted aroma, and may be, for example, about 4 minutes to about 20 minutes, preferably about 5 minutes to about 18 minutes. The preparation step of the roasted coriander seeds may further include a step of grinding the heat-treated unground coriander seeds. The grinding step may be appropriately performed using a means commonly used in the art.

The manufacturing method of the present invention may further include a step that is usually adopted in the manufacture of mixed spices. In addition, the manufacturing method of the present invention may further include a step of adding any seasoning and/or any additive that is usually used in the art, so long as it does not impair the object of the present invention.

In yet another aspect, the present invention also relates to a composition for reducing unpleasant odors in food, the composition comprising at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, and oregano. The food is not particularly limited, and may be, for example, a cooked meat product, seafood such as clams, eggs, milk, vegetables such as shimeji mushrooms and carrots, or soy protein. In one aspect, the composition for reducing unpleasant odors in food of the present invention further comprises other spices such as roasted coriander seeds. In addition, the composition for reducing unpleasant odors in food of the present invention may further comprise any seasoning and/or any additive commonly used in the art, as long as it does not impair the object of the present invention.

The present invention will be described in detail below with reference to examples, but the scope of the present invention is not limited to these examples.

[Test Example 1]
Brazilian chicken thigh meat was cut into bite-sized pieces (5-10 g). 100 g of the meat was sprinkled with the additives shown in Table 1 below and left in a refrigerator for about 1 hour. The meat was removed from the refrigerator, arranged on a heat-resistant plate, covered with plastic wrap, and heated in a 600 W microwave for 2 minutes. The roasted coriander seeds were prepared by roasting according to Example 1 of Patent Document 1 (JP Patent Publication 2019-208368 A), and then crushed into powder by a conventional method.

The cooked meat was cooled in a refrigerator and then returned to room temperature, after which a panel of five members evaluated the flavor of the additives used and the meat odor of the cooked chicken thigh product according to the following criteria:
(The flavor of the additive itself)
○: Not detectable △: Slightly detectable ×: Detectable (meat odor)
◎: Not felt (Comparative Example 3)
○: Not much feeling △: Feeling feeling ×: Feeling feeling strongly (Comparative Example 1)

The same samples were also stored in a refrigerator for 4 days, and the unpleasant odors emanating from the cooked chicken thigh products were evaluated by a panel of five members according to the following criteria:
(Unpleasant odors from cooked foods)
◎: Not noticeable (before storage)
○: Not much feeling △: Feeling feeling ×: Feeling feeling strongly (Comparative Example 1)

(*1) タイム0.02ｇ＋クローブ0.02ｇ＋オールスパイス0.02ｇ＋焙煎コリアンダーシード0.04ｇ
(*2) ローズマリー0.02ｇ＋レモングラス0.02ｇ＋オレガノ0.02ｇ＋焙煎コリアンダーシード0.04ｇ The results of each test are shown in Table 1.

(*1) Thyme 0.02g + Clove 0.02g + Allspice 0.02g + Roasted Coriander Seed 0.04g
(*2) Rosemary 0.02g + Lemongrass 0.02g + Oregano 0.02g + Roasted Coriander Seed 0.04g

Even nutmeg, which is generally used to remove the odor of meat, was insufficient in masking the meat odor or reducing the unpleasant odor of cooked foods when used in an amount of 0.02 g per 100 g of chicken thigh meat, although its own flavor was noticeable (Comparative Example 1). In addition, when regular sake was used, it was somewhat effective in reducing the meat odor, but this was not sufficient; with sake, the aroma of alcohol was noticeable and it had no effect at all on the unpleasant odor of cooked foods (Comparative Example 2). And even when roasted coriander seeds were added in an amount where the flavor of the seeds was not noticeable, they successfully reduced the meat odor, but had almost no effect on the unpleasant odor of cooked foods (Comparative Example 3).

In contrast, when coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, or oregano was used, the unpleasant odors from cooked foods could be sufficiently reduced (Examples 1 to 9). Furthermore, in a spice mixture containing thyme, cloves, and allspice and roasted coriander seeds, or rosemary, lemongrass, and oregano and roasted coriander seeds, the effects of roasted coriander seeds and each spice were combined, and the unpleasant odors from cooked foods could be significantly reduced, even though the flavor of the spice mixture itself was not felt (Examples 10 and 11).

[Test Example 2]
The amount of hexanal in the chicken thigh meat before the addition of the additive of Test Example 1 and the amount of hexanal in the chicken thigh meat after storing in a refrigerator for 4 days, either with or without the addition of the mixed spice of Example 10, were analyzed using a gas chromatograph mass spectrometer (GC/MS). As a result, it was found that when the mixed spice of Example 10 was added, the amount of hexanal that would normally increase during storage was suppressed.

[Test Example 3]
Brazilian chicken thigh meat was cut into bite-sized pieces (5-10 g), 100 g of the meat was arranged on a heat-resistant plate, covered with plastic wrap, and heated in a 600 W microwave oven for 2 minutes. After storing in a refrigerator for 4 days, it was sprinkled with 0.1 g of the mixed spice of Example 10 and left in the refrigerator for another hour. The unpleasant odor generated by the cooked chicken thigh meat was evaluated in the same manner as in Test Example 1, and it was found that the unpleasant odor was greatly reduced to an undetectable level after the addition of the mixed spice.

[Test Example 4]
Coriander seeds, thyme, cloves, and allspice were mixed in equal amounts to prepare the mixed spice of Example 12, and coriander seeds, thyme, cloves, allspice, and roasted coriander seeds were mixed in equal amounts to prepare the mixed spice of Example 13. Roasted coriander seeds were prepared as a reference example.

Various foods were treated as follows using either the mixed spice of Examples 12 or 13 or the spice of Reference Example.
(1) Clams: A can of boiled clams was drained in a colander. The boiled clams were sprinkled with the additives and stored in a refrigerator for two days.
(2) Eggs: Eggs were boiled and peeled. The boiled eggs were then coated with the additives and stored in a refrigerator for two days.
(3) Shimeji mushrooms The bases of the shimeji mushrooms were removed, the mushrooms were broken into small pieces, and the additives were sprinkled on the shimeji mushrooms. 100 g of the shimeji mushrooms were heated in a 600 W microwave oven for 2 minutes, and then stored in a refrigerator for 2 days.
(4) Carrots: Carrots were peeled, cut into strips, and sprinkled with the additives. They were then stored in a refrigerator for two days.
(5) Milk The above additives were mixed into milk and stored in a refrigerator for 2 days.
(6) Soy protein: Water and commercially available dried soy protein were placed in a pot, the above-mentioned additives were added, and the mixture was heated. After boiling for 3 to 5 minutes, the heat was turned off and the mixture was stored in a refrigerator for 2 days.

The flavor of the additives themselves and the unpleasant odors of each additive were evaluated according to the following criteria in the same manner as in Test Example 1. The results are shown in Tables 2 and 3.
(The flavor of the additive itself)
○: Not detectable △: Slightly detectable ×: Detectable (unpleasant odor of target food)
◎: Not noticeable (before storage)
○: Not noticeable △: noticeable ×: noticeable (without additives)

The mixed spices of Examples 12 and 13 were able to reduce unpleasant odors from various foods, even when added in amounts that did not detect the flavor of the spices themselves. In particular, the mixed spice of Example 13 had an even less pronounced flavor than the mixed spice of Example 12, but was highly effective in reducing unpleasant odors. The spices of the reference example were confirmed to have a reducing effect on certain unpleasant odors, but were less effective on some unpleasant odors.

From the above, it was found that the use of at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, and oregano can reduce the unpleasant odor that is unique to foods such as meat and that develops over time after cooking. Therefore, by combining these spices with spices that have other effects, such as roasted coriander seeds that mask the odor of meat, it is possible to comprehensively improve the flavor of foods such as cooked meat products, and it is possible to produce products such as boxed lunches or side dishes that last for a long time without using food additives.

Claims (7)

A spice mixture comprising at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, and oregano, and roasted coriander seeds,
The roasted coriander seeds have a refreshing aroma and a roasted aroma,
The refreshing fragrance is at least one selected from the group consisting of β-linalool, limonene, linalyl acetate, citronellyl acetate, nerol, geraniol, and geraniol acetate;
the roasted aroma is at least one selected from the group consisting of 2-methylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, trimethylpyrazine, furfural, furfuryl acetate, acetylfuran, pyrrole, furfurylpyrrole, and 2-acetylpyrrole;
The roasted coriander seeds were crushed to a particle size of 1 mm or less, and decane was added as an internal standard substance at a ratio of 14.7 ppm by mass relative to the mass of the crushed roasted coriander seeds. When the crushed roasted coriander seeds were analyzed by gas chromatography/mass spectrometry (GC/MS), the sum of the peak areas [A] derived from the refreshing aroma, the sum of the peak areas [B] derived from the roasted aroma, and the peak area [D] derived from the decane were found to be greater than or equal to 100% by mass under the following conditions (1) and (2):
(1) 0.01≦[B]/[A]≦0.2
(2) [B]/[D]≧0.1
Satisfy said mixed spices . A masking composition comprising the spice mixture according to claim 1 . A food or drink comprising the spice mixture according to claim 1 . The method for producing a mixed spice includes a step of preparing roasted coriander seeds by heat-treating unground coriander seeds at a product temperature of 170°C or higher, and a step of mixing the roasted coriander seeds with at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, and oregano. The method according to claim 4 , wherein the mixed spice is for masking purposes. A composition for reducing unpleasant odors in food , comprising at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, and oregano, and roasted coriander seeds ,
The roasted coriander seeds have a refreshing aroma and a roasted aroma,
The refreshing fragrance is at least one selected from the group consisting of β-linalool, limonene, linalyl acetate, citronellyl acetate, nerol, geraniol, and geraniol acetate;
the roasted aroma is at least one selected from the group consisting of 2-methylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, trimethylpyrazine, furfural, furfuryl acetate, acetylfuran, pyrrole, furfurylpyrrole, and 2-acetylpyrrole;
The roasted coriander seeds were crushed to a particle size of 1 mm or less, and decane was added as an internal standard substance at a ratio of 14.7 ppm by mass relative to the mass of the crushed roasted coriander seeds. When the crushed roasted coriander seeds were analyzed by gas chromatography/mass spectrometry (GC/MS), the sum of the peak areas [A] derived from the refreshing aroma, the sum of the peak areas [B] derived from the roasted aroma, and the peak area [D] derived from the decane were found to be greater than or equal to 100% by mass under the following conditions (1) and (2):
(1) 0.01≦[B]/[A]≦0.2
(2) [B]/[D]≧0.1
The composition satisfies the above . The composition of claim 6 , wherein the food product is a cooked meat product.