JPS643467B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing spices, and more particularly to a method for producing spices with excellent retention of flavor components.

Conventionally known methods for producing spices include simply crushing natural spices, emulsifying oleoresin with hydrophilic gums, starches, sugars, etc., and spray-drying. There is a way to obtain locked spices simply by adsorption. However, these methods have the disadvantage that the flavor components are highly volatile and oxidizable, resulting in weaker aromas during storage or after use in processed foods.

In order to solve these problems, we developed a method in which spices are brought into contact with and included in cyclic dextrin in the presence of water (Japanese Patent Publication No. 52-18782), and a method in which spice components are mixed with β-cyclodextrin in the presence of water. A method of combining them (Japanese Patent Publication No. 51-9025) has been proposed. However, these improved methods have problems such as the high cost of heating and evaporation required to remove the water used, and the residual roughness on the tongue that is characteristic of dextrin.

In view of these circumstances, the present inventors conducted repeated studies to develop a spice that has a strong ability to retain flavor components and has a pleasant texture. As a result, it was discovered that a powdered cyclodextrin candy containing α-cyclodextrin as a main component and branched dextrin in which spices or spice component-containing materials were included was effective, and in order to complete the present invention. It was reached.

That is, in the present invention, after kneading cyclodextrin powder candy containing α-cyclodextrin as a main component and branched dextrin and a spice or a material containing a spice component in the presence of ethyl alcohol or propylene glycol, This is a method for producing spices characterized by removing propylene glycol.

Cyclodextrin is a cyclic polysaccharide in which six or more glucose molecules are linked with α-1,4 bonds, and α-, β-, γ-, δ- and branched cyclodextrins are known so far.

The cyclodextrin powder candy used in the present invention is
It has α-cyclodextrin as its main component and also contains branched dextrin. Typically, it contains about 50-85% branched dextrin. The manufacturing method of this cyclodextrin powder candy is not limited, but
The most common one is obtained by treating starch with the enzyme cyclodextrin-glucanotransferase produced by Bacillus macerans, and one example of its composition is as follows.

α-Cyclodextrin 28.6% β-Cyclodextrin 14.6% γ-Cyclodextrin 5.3% Dextrin such as branched dextrin 49.2% Moisture 2.0% Ash 0.3% There are no restrictions on the spices to which the present invention can be applied, such as allyl mustard. oil, allspice,
Anise, celery, petzupah, etc. and their fragrance ingredients (oleoresin, essential oil, etc.)
Examples include materials containing.

A preferred embodiment of the method for producing spices according to the present invention is a method in which cyclodextrin powder candy and ethyl alcohol or propylene glycol are first mixed, then the spices are added and kneaded, and then the ethyl alcohol or propylene glycol is removed. When mixing cyclodextrin powdered candy with ethyl alcohol or propylene glycol, the amount of ethyl alcohol or propylene glycol to be used should be determined by taking into consideration the type of spice, etc., but in general, 100 parts of cyclodextrin powdered candy should be used. The amount is 5 to 500 parts, preferably 10 to 200 parts of ethyl alcohol or propylene glycol. Mixing of the two can be done in various ways, for example using a ribbon mixer etc.
Stir and mix for 10-60 minutes at °C.

Next, spices or spice component-containing materials are added, and the amount added is 0.2 to 100 parts, preferably 0.5 to 30 parts, per 100 parts of cyclodextrin powder candy.
Department. In addition, when adding these spices, it is desirable to use those dissolved in ethyl alcohol or propylene glycol. The kneading time is 0.5 hours or more, preferably 10 to 24 hours, and the kneading temperature is preferably lower, but room temperature is sufficient.

After adding spices and kneading, a drying process is performed to remove ethyl alcohol or propylene glycol. The drying treatment is preferably hot air drying, and the lower the drying temperature the better, but it is usually carried out at a temperature of 40 to 60°C for 2 to 3 hours. This gives powdered or paste-like spices.

Cyclodextrins have the ability to incorporate various substances into their cavities to form clathrate compounds, and even when spices are directly mixed, a certain amount of clathrate compounds can be obtained. However, in order to do this more efficiently, it is necessary to add some kind of substance that mediates the bond between the two. When obtaining a clathrate compound using cyclodextrin, water was conventionally used, but in the case of the cyclodextrin powder candy used in the present invention, it contains branched dextrin.
The method of adding water and kneading cannot be used. However, when ethyl alcohol or propylene glycol is used, the desired clathrate compound can be efficiently produced. That is, when cyclodextrin and ethyl alcohol or propylene glycol are mixed in advance, a cyclodextrin-ethyl alcohol or propylene glycol clathrate is produced, but when ethyl alcohol or propylene glycol enters the cavity of cyclodextrin, the molecular structure of cyclodextrin changes. The rice will become distorted and become very unstable.
Therefore, when a spice is added, the spice moves into the cavity of the cyclodextrin, and since the binding force with the cyclodextrin is stronger than that of ethyl alcohol or propylene glycol, it is easily replaced with ethyl alcohol or propylene glycol.

Particularly when using ethyl alcohol, its removal can be carried out more easily and economically than with water. Moreover, the remaining trace amount of ethyl alcohol or propylene glycol has the effect of increasing the solubility of cyclodextrin and giving it a pleasant texture. This is highly desirable as a spice.

Moreover, the spices obtained by the present invention have stronger retention of flavor components than conventional products, so the original flavor is retained not only during storage of the product but also after use in processed foods, etc. There is. Note that similar effects can be expected when cyclodextrins such as α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin are used alone or in combination in place of the cyclodextrin powder candy.

Next, the present invention will be explained in detail with reference to examples.

Example 1 30 parts of ethyl alcohol was added to 100 parts of cyclodextrin powder candy, and the mixture was stirred and mixed using a ribbon mixer for 15 minutes. Next, 3 parts of allyl mustard oil (mustard oil) was added and kneaded at room temperature for 7 hours, followed by drying at 60°C using a hot air dryer to obtain powdered mustard.

As a control example, powdered mustard was obtained in the same manner except that dextrin was used instead of cyclodextrin powdered candy.

One gram of both samples was dissolved in 1,000 ml of warm water (approximately 40°C), and a sensory test was conducted on a panel of 18 people.
The results are shown in Table 1.

Table 1 People who liked the spice of the present invention: 9 people who liked the spice of the control example 5 people who said it was unsatisfactory 4 people Next, regarding the above samples vacuum-dried at 100°C for 2 hours. A sensory test was also conducted in the same manner. The results are shown in Table 2.

Table 2: People who found the spice of the present invention good: 16 people: People who said the spice of the control example was good: 0 people: Not sure 2 people: As is clear from the above results, when dried at a relatively low temperature Although the spices contained dextrin still contained some of the spice components, they were rated inferior to the spices of the present invention, but still had a considerable amount of spiciness. However, when exposed to harsh conditions, the difference between the two becomes obvious and the significance of the spice according to the present invention becomes clear.

Example 2 Powdered wasabi and a control product were obtained in the same manner as in Example 1.

Using these, wasabi-flavored rice crackers were produced according to a conventional method. When this product was subjected to a sensory test by a panel of 10 people, 7 people found that the powdered wasabi produced by the method of the present invention was superior to the control product.

Example 3 Wrought wasabi and a control product were obtained in the same manner as in Example 1 except that propylene glycol was used instead of ethyl alcohol.

Next, wasabi-flavored rice crackers were produced using these in accordance with a conventional method. When a sensory test was conducted by a panel of 10 people, 7 people found that the wasabi paste produced by the method of the present invention was superior to the control product.

Claims (1)

[Claims] 1. After kneading cyclodextrin powder candy containing α-cyclodextrin as a main component and branched dextrin and a spice or a material containing a spice component in the presence of ethyl alcohol or propylene glycol, the ethyl alcohol or propylene glycol is removed. A method for producing spices characterized by: