JPH0242464B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for drying spices and a method for producing dried foods containing spices such as seasonings. For example, spices such as pepper, garlic, and ginger are produced by sun-drying the fruit of spices in the local production area, then importing them to Japan, removing foreign substances, pulverizing them, sterilizing them, and packaging them.
Used as a raw material for various foods. Since the commercial value of these spices is their flavor, they are usually not dried again and are either distributed and sold as spices as they are, or processed into spice-containing foods together with other raw materials. Among these spice-containing foods, especially dry foods such as powdered seasonings and granular seasonings, the following problems arise due to the spices contained. In other words, the moisture content of spices varies depending on the type, but when left at room temperature, some spices have a moisture content of 15% in summer depending on the humidity of the outside air.
Although the moisture content may vary around 10% during winter and winter, it generally has a moisture content of 8% or more. When mixing such spices with other raw materials, spices with high moisture content,
Moisture transfer occurs to other raw materials with low moisture content, but especially raw materials with low moisture content have hygroscopicity
If highly soluble substances are included, they will absorb moisture during storage, solidify, and lose fluidity. In addition to this change in physical properties, the inventors have also found that when spices are combined with easily hygroscopic and soluble substances such as powdered extracts and powdered mustard oil, browning becomes more likely. . Instead of adding powdered spices, there is a method of directly adding spice oil extracted from spices to the powder, but in this case, the spiciness is lost in appearance. In view of the above points, the present inventors have conducted extensive studies to dry spices without reducing the flavor of spices, and to obtain spice-containing foods with good physical properties, sensory properties, and appearance. The present invention was completed based on the finding that the above problems can be solved by drying ground spices in a relatively low temperature atmosphere. That is, the present invention is a method for drying spices, which is characterized in that ground spices are dried under vacuum or through ventilation with dehumidified air at a product temperature of 30 to 60°C, and the moisture content of the spices is reduced to 5% or less. be. The spices used in the present invention include so-called spices such as black pepper, white pepper, nutmeg, cinnamon, bay leaves, rosemary, sage, sweet basil,
So-called herbs such as thyme, tarragon, marjoram, parsley, chiavil, daleweed, celery seeds, coriander, cumin, dale, fennel, caraway, poppy, sesame, anise, as well as garlic, bell pepper, and paprika. , chili petzupah, horseradish, onion,
Contains vegetable spices such as pine tree powder and others. Drying humidity is 30-60℃, preferably 40-60℃
It is 50℃. If the product temperature when drying spices exceeds 60℃, the flavor will rapidly decrease and the product value will be lost, so the lower the product temperature, the better.However, conversely, if the temperature is below 30℃, the drying speed will be slow and the final product will deteriorate. The moisture content should not drop below 5%. Therefore, the product temperature is 30 to 60
°C, preferably 40 to 50 °C, is the optimal drying temperature range for maintaining the quality of spices and drying efficiency. In the present invention, vacuum drying or ventilation drying with dehumidified air is performed at a product temperature of 30 to 60°C. The drying method includes
In addition to these, there are various drying methods such as spray drying, freeze vacuum drying, microwave drying, conduction heating drying, and ordinary hot air drying, such as fluidized bed drying, flash drying, rotary drying, and stirring drying. For example, there is a method for drying spices in a short time using vacuum microwave drying, but as a method for efficiently and economically drying spices while maintaining their quality, the vacuum drying method of the present invention or ventilation drying using dehumidified air is recommended. is optimal. Vacuum drying is preferably carried out under a degree of vacuum of 15 to 1 Torr while adjusting the jacket temperature or shelf temperature to a product temperature of 30 to 60°C, preferably 40 to 50°C. The type of equipment used for vacuum drying does not matter. For ventilation drying, dehumidified air is used because if non-dehumidified air is used, it will not be possible to dry the product to a moisture content of 5% or less when the product temperature is below 60°C. As for the degree of dehumidification, it is desirable to use air at a temperature of 40° C. and a relative humidity of 10% or less, for example. The ventilation method, equipment used, etc. are not particularly limited. In addition, when drying, the spices are used after being ground in advance, unless they are already in powder form. In this way, spices dried to a moisture content of 5% or less have low moisture content and are hygroscopic.
When used in combination with highly soluble substances, it has remarkable effects in terms of physical properties and sensory properties. Such low moisture, highly hygroscopic and soluble substances include beef extract, pork extract, chicken extract, bone extract, seafood extract, yeast extract, HAP,
Examples include HVP and other powdered animal and plant extracts, powdered soybean oil, sugar, dextrin, and other sugars. Instead of combining spices that have been dried to a moisture content of 5% or less using the above method, the spices before drying are mixed with other raw materials and granulated, and then the granulated product is heated to a temperature of 30 to 60°C. Similar effects can be obtained by vacuum drying or ventilation drying with dehumidified air. Spices-containing dry foods that are the subject of the present invention include powdered seasonings, granular seasonings, solid seasonings, powdered confections and beverages, granular confectionery and beverages, and solid confectionery and beverages. Contains all kinds of dry foods containing spices and highly hygroscopic and soluble raw materials, and prevents deterioration of physical properties and flavor deterioration due to moisture movement from spices.
It is possible to provide dried foods containing spices with high commercial value. The present invention will be further explained below with reference to Examples. Example 1 White Petspur (moisture 13.4%) at a temperature of 45
It was vacuum dried for 8 hours at a temperature of 10 Torr to obtain white pepper having a moisture content of 4.2%. Using the obtained white pepper, a granular seasoning was prepared according to the following formulation and manufacturing method. Mixed meal Salt 50 parts by weight Sodium glutamate 15 〃 Powdered soybean oil 15 〃 Solid fat 5 〃 White pepper 15 〃 Manufacturing method Rolling granulation of a powder mixture of salt, sodium glutamate, and powdered soybean oil (moisture 1.9%) After fluidized drying, the mixture was sieved, heated and melted solid fat was added thereto, and the mixture was cooled. White petzpar was added and mixed to obtain a granular seasoning with a water content of 2.2%. Control White Petspur (moisture 13.4
%), a granular seasoning (water content 3.6%) was prepared using the same formulation and manufacturing method as above. Storage Test In order to see the effect of drying white pepper, a storage test was conducted on the above two seasonings under the following conditions. Temperature: 39°C Humidity: 80% Packaging: Placed in a bottle and tightly sealed to prevent moisture from entering or exiting. Duration: 60 days The changes in color difference ΔE during storage of these samples were measured using a color difference meter, and the results are shown in Figure 1. As is clear from FIG. 1, the color difference of the control B changed greatly, whereas the color difference of the product A of the present invention showed a small change. When viewed with the naked eye, product A of the present invention, which was initially cream-colored and smooth, did not show much change, whereas control B significantly browned, turning dark brown and solidifying. It was hot.
In terms of sensory aspects, control B had a strong browning flavor and had a significant quality deterioration, but product A of the present invention
Despite being stored under the harsh conditions of 39°C, the changes were very small. Example 2 Salt 47.5 parts by weight Powdered mustard oil 18.0 Sodium glutamate 11.0 Beef extract 6.0 Sodium tartrate 0.5 Solid fat 2.0 Black pepper spice 12.0 Garlic 0.8 Celery seed 0.2 Tudpetspur 0.2 〃 Time 0.3 〃 Paprika 0.5 〃 Carrot 1.0 According to the above formulation, first, the other raw materials except for spices and solid fat were tumble granulated and fluidized drying in the same manner as in Example 1, and solid fat which was separately heated and melted was added and cooled. In addition, spices were vacuum-dried (10 Torr) for 8 hours at a temperature of 65°C (moisture 4%) and a temperature of 40°C.
After vacuum drying for 24 hours, add each
Types of granular seasonings C and D were obtained. In order to confirm the sensory difference between the above granular seasonings C and D, the following experiment was conducted using fried chicken. Preparation of fried chicken Sprinkle 1.5% by weight of the above seasoning C or D on bone-in chicken thighs, and leave to stand for 30 minutes.
The surface was sprinkled with flour and fried for 6 minutes in oil heated to 150℃. These two types of fried chicken were compared and evaluated by 20 well-trained taste panels. The results are shown in Table 1. Spice D dried under vacuum at a temperature of 40°C
Compared to using Spice C dried at 65°C, the aroma, flavor, and overall flavor of the spice were significantly better.

[Table] **: 〃 1% 〃
Example 3 According to the formulation and manufacturing method of Example 2, spices were dried to a moisture content of 5% by replacing the drying method of spices with ventilation drying at a temperature of 40°C and dehumidified air with a relative humidity of 10% for 8 hours at a temperature of 39°C. A granular seasoning E was prepared using the above ingredients, and a sensory evaluation was performed on fried chicken. As with seasoning D, compared to seasoning C, the aroma of spices,
The flavor and overall taste were rated as significantly preferred. Example 4 In accordance with the formulation of Example 2, spices and other raw materials except solid fat were tumble granulated, fluidized and dried, then heat-molten solid fat was added, mixed, and cooled. Next, spices were added and mixed without drying, and the granulated product was vacuum-dried at a temperature of 35° C. and 5 Torr for 6 hours to prepare granular seasoning F (5% moisture). When a sensory evaluation was conducted in the same manner as in Example 2 using Seasoning F and Seasoning C of Example 2 as a control, it was found that Seasoning F was significantly superior to the control in terms of spice aroma, flavor, and overall taste. It was liked by

[Brief explanation of drawings]

FIG. 1 shows the change in color difference during storage of the granular seasoning. A... Granular seasoning A, B of Example 1. Granular seasoning B of Example 1.

Claims (1)

[Claims] 1. A method for drying spices, which comprises drying ground spices in vacuum or through ventilation with dehumidified air at a temperature of 30 to 60°C to reduce the moisture content of the spices to 5% or less.