JPH0411864A - Method for quick ripening of spice - Google Patents

Abstract

PURPOSE:To enable quick ripening of spices and obtain spices having mild and excellent flavor without necessitating a long ripening treatment by grinding a specific paste of spice and applying mechanical vibration, etc., such as stirring, shaking, etc., to the ground spice. CONSTITUTION:A roughly crushed spice powder is kneaded with oil and fat (preferably palm oil) and the obtained paste is ground or pressed to divide the spice particles into fine particles having a diameter of preferably <=30mu. The finely pulverized pasty material is subjected to oscillation, vibration, fluidization, etc., by mechanical or electrical force such as stirring, shaking, circulation, feeding under pressure or ejection to achieve the objective quick ripening treatment.

Description

[Detailed Description of the Invention] ■ Industrial Application Field The present invention relates to a method for early ripening of spices, and allows processed spices to be used without the need for long-term storage.

■ Conventional VL techniques and issues to be solved Conventionally, the following methods have generally been used to process spices to make them edible.

First, raw spices are sorted to remove defective products, tributes, adhesion, etc. Depending on the type of spice, this is roasted.

For example, turmeric and black pepper are roasted, but ginger and chili peppers are not roasted. When roasting, it is usually done at about 80"Q or higher.

Next, the raw spices are ground and powdered using a stamp mill, impact grinder, etc., and then various spices are mixed in a predetermined ratio to obtain the desired flavor. However, immediately after preparation, the aroma is too strong and the aroma lacks stability, so it is usually stored and aged. In some cases, before this aging is carried out, the light-absorbing substance is volatilized or transformed by heating under relatively miscible conditions at temperatures below about 100° C. We want to make it mild, but dere alone is still insufficient, so
This is then stored in a cool, dark place for several months to a year to mature until it has a mellow taste.

The biggest drawback of the conventional methods is that they require a long time for ripening, as mentioned above. Moreover, sometimes even the most desirable aroma components evaporate during roasting before ripening or during long-term storage, resulting in a bad aroma.Also, because the spice particles are coarse, the texture is poor. There is also a drawback that it is bad.

The present invention solves these problems.

■　Means for solving problems The present invention will be explained in detail below.

The coarsely ground spice powder used in the present invention is the same as that ground by a conventional method, and if necessary, it is roasted before grinding. The spices may be prepared from the beginning, or may be mixed after being atomized as described below.

There are no specific oils or fats that should be mixed with spices. Although animal or vegetable oils can be used, vegetable oils such as palm oil, soybean oil, rapeseed oil, etc. are more preferable for boat fishing. The mixed layer contains 100 parts of spice (parts by weight).

Approximately 20 to 50 parts may be used for each portion (hereinafter referred to as "Oashi").

Mixing may be performed by any suitable means, and the mixture may be made into a paste.

In the present invention, such a paste-like material is further ground or crushed to become fine particles. In terms of efficiency, it is common to use so-called refiner rolls, which pass a paste between a pair of rotating rolls, but there are also other methods, such as adding oil and fat and grinding with a ball mill. It is also possible to use a jet pulverizer to atomize only spices without mixing fats and oils, and then mix them with fats and oils to form a paste. The particle size of the spice is thus reduced to less than about 50 microns, preferably less than about 30 microns.

Emulsifiers such as lecithin, glycerin fatty acid esters, sorbitan fatty acid esters, and fatty acid esters can also be mixed into the paste before or after atomization.

Finally, the atomized paste material is twisted, oscillated, vibrated or flowed (hereinafter collectively referred to as agitation) by mechanical or electrical force.

To agitate, use stirring, shaking, reflux, pressure feeding, #i injection, etc. The stirring time is not uniform depending on the type of spice, particle size, stirring means, holding temperature, etc., but it is approximately 1 to 24 hours, and the holding temperature during that period is about 30 to 200°C. In addition,
When shaking, it may be done in a closed and pressurized or depressurized state.

The machinery used is general-purpose for chocolate,
For example, a mixer, a kneader, a sprayer, etc. can be used.

Honkomyo spice can also be used as it is to prepare curry roux.

■ Effect Since the particle size of the spice is made small in the present invention, the flavor components contained in it are easily eluted into fats and oils, and therefore,
The flavor components of various spices are easily blended and blended, and are retained therein. Therefore, whether the flavor components eluted therein are volatilized, oxidized, or retained in the oil or fat can be determined as desired by adjusting the degree of agitation. For example, if you want to strengthen oxidation and volatilization, you can spray the paste repeatedly, or if you want to remove the edges of the particles and make them round, you can shake them,
All you have to do is wear a double-layered dress.

Furthermore, if the temperature is kept below 100°C during agitation, no new roasting aroma will be generated, but when the temperature is above 100°C, a new Asahi roasting aroma will be emitted, and it will be retained in the fats and oils without volatilizing. .

(2) Example Each spice shown in the mixing ratio shown in the table below was ground using a stamp-type grinder, and 40 mesh baths were prepared according to the table.

0.4 parts of corn oil was added to 1 part of the mixture (hereinafter referred to as curry powder) to form a paste.

This was passed through a refiner roll (5-stage roll) and pulverized to a spice particle size of 30 μm or less.

Next, this was scoured in a scouring TL (Contier), which is often used in chocolate production, at a temperature of 50°C and a rotation speed of 50 PL, 4
The mixture was kneaded for an hour under normal pressure.

The obtained product was smooth without any roughness, and had a rich flavor.

■ Effects of the invention Compared to conventional spices, the spices have a smooth texture with no roughness, and even though they are processed for a short time, the flavor components of various spices are harmonized, and they are not irritating. It had a good flavor.

When curry rice was prepared with a curry roux made using this spice and tasted, it matured and became a mellow flavor with a stable aroma.

Vegetable-based fats and oils also seem to have a better aroma than animal-based ones, although for some strange reason.

Patent applicant: Ezaki Glico Co., Ltd.

Claims (1)

[Claims] After grinding or crushing a paste made by kneading coarsely crushed spice powder and oil and fat to atomize the spices contained therein, stirring, shaking, refluxing, pressure feeding, injection, and other mechanical or electrical methods are used. A method for the early ripening of spices, which is characterized by giving shaking, vibration or fluidity by force.