Production method of roasted red pepper, and roasted red pepper

Abstract

To provide a production method of roasted red pepper having a fresh red color and fragrant flavor with roasting feeling, and suppressed in generation of discoloration, browning and acid odor occurring with the lapse of time, and to provide the red pepper.SOLUTION: A production method of roasted red pepper includes: a roasting step of heating a red pepper raw material so as to put a product temperature of the red pepper raw material in a range of 65-125°C; a water adding step of adding 0.5 pts.mass or more and less than 5 pts.mass of water to 100 pts.mass of the red pepper raw material obtained via the roasting step; and a cooling step of cooling the red pepper raw material obtained via the roasting step. ΔL* of the roasted red pepper, represented by ΔL*=a lightness of red pepper roasted at 40°C and 80%RH in the presence of oxygen and stored for 8 weeks-a lightness of red pepper roasted just after production, is less than 2.1.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing roasted chili peppers and to roasted chili peppers. [Background technology]

[0002] Chili peppers are dried chili peppers themselves or crushed or finely ground, and are generally used to add heat and color to foods. Chili peppers are also used as mixed spices or seasonings with other spices and / or seasonings, and are used as a condiment for noodles such as soba and udon.

[0003] Chili peppers are desired to have not only a pungent taste but also a bright red color and a fragrant flavor. Furthermore, roasted chili peppers are obtained by heating chili peppers, which gives them a bright red color and a roasted, fragrant flavor immediately after production. However, the color and flavor tend to change over time. Specifically, the changes over time include discoloration from bright red to yellowish (fading), discoloration to black (browning), and the development of an acetic acid-like odor (acidic odor), all of which are undesirable when using chili peppers in food. Patent Document 1 discloses a sterilization method that can prevent fading of the color of spices such as chili peppers. However, Patent Document 1 does not disclose a method for imparting a roasted, fragrant flavor or a method for suppressing the change in the fragrant flavor over time. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-226069 Summary of the Invention [Problem to be solved by the invention]

[0005] The problem to be solved by the present invention is to provide a method for producing chili peppers that have a vivid red color and a roasted, fragrant flavor and that are inhibited from fading, browning, and the generation of an acidic odor that occur over time, and to provide the chili peppers. [Means for solving the problem]

[0006] The present inventors have conducted extensive research in light of the above-mentioned problems and have found that when a chili pepper raw material made from chili pepper fruit is heated under specific conditions and a specific amount of water is added to the heated chili pepper raw material, chili peppers can be produced that have a vivid red color and a roasted, fragrant flavor, and that are suppressed from fading, browning, and the development of an acidic odor that occur over time.The present invention was completed based on these findings.

[0007] The present invention relates to a method for producing roasted chili peppers, which includes a roasting step of heating chili pepper raw material while stirring the chili pepper raw material so that the product temperature of the chili pepper raw material is in the range of 65 to 125°C, a hydration step of adding 0.5 parts by mass or more but less than 5 parts by mass of water to 100 parts by mass of the chili pepper raw material obtained through the roasting step, and a cooling step of cooling the chili pepper raw material obtained through the roasting step. The method for producing roasted chili peppers preferably further comprises a grinding step of grinding the chili pepper raw material into powder. The cooling step is preferably carried out using a cooling device equipped with at least one selected from the group consisting of a vacuum cooling device, a cooling jacket, and a blower, and the chili pepper raw material obtained through the roasting step is cooled until the product temperature of the chili pepper raw material obtained through the roasting step becomes less than 60°C.

[0008] The present invention further provides a roasted chili pepper, comprising: ΔL * = ΔL = brightness of roasted chili peppers stored in the presence of oxygen at 40°C and 80% RH for 8 weeks - brightness of roasted chili peppers immediately after production * for roasted chili peppers, wherein the .DELTA.I. is less than 2.1. The roasted peppers of the present invention preferably do not have an acidic odor. [Effects of the Invention]

[0009] The method for producing roasted chili peppers of the present invention can provide a method for producing chili peppers that have a bright red color and a fragrant roasted flavor and that suppress fading, browning, and the generation of acidic odor that occur over time, and the chili peppers produced thereby. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will now be described in further detail. Unless otherwise specified, the symbol "to" in a numerical range indicates a range from above to below, and both ends of the range are included. Furthermore, when a numerical range is indicated, the upper and lower limits can be combined as appropriate, and the resulting numerical range is also considered to be disclosed.

[0011] <Chili pepper ingredients> The chili pepper raw material of the present invention is a plant belonging to the genus Capsicum in the Solanaceae family, and is not limited to a specific chili pepper. Specific examples of the chili pepper raw material include hawk's eye chili, Mitaka, Hontaka, Kumataka, Masuto, Yafusa, Shima chili, Tianying, Yunnan, Wangdu, Prikkinu, jalapeno, habanero, cayenne pepper, Brickkinu, Shishito pepper, paprika, Fushimi chili pepper, Manganji chili pepper, bell pepper, Fukumimi chili pepper, Jolokia, Korean chili pepper, Indian pepper, etc., and depending on the type, ripe red chili peppers may also be used. The chili pepper raw material may be chili pepper fruit itself, or may be obtained by cutting chili peppers into ring slices, threads, or the like, or may be powder obtained by pulverizing the chili pepper raw material. Preferably, the chili pepper raw material is powder obtained by pulverizing the chili pepper raw material in order to perform uniform heating and cooling.

[0012] The grinding process for grinding the chili pepper raw material into powder can be carried out using commercially available grinders such as mills, crushers, blenders, and stone mills. The chili pepper raw material is preferably ground using a mill. The mill is not limited to a specific type. Examples of the mill include a stamp mill, pin mill, roll mill, hammer mill, cutter mill, ball mill, and jet mill. Preferred mills are stamp mills, pin mills, and roll mills. Two or more of these mills may be combined. The powder obtained by grinding the chili pepper raw material is preferably passed through a sieve with a mesh size of 2 mm or less, and more preferably passed through a sieve with a mesh size of 1.5 mm or less. The chili pepper raw material can be sliced ​​into rings or strings using a commercially available cutting machine, for example. From the viewpoint of ease of eating, appearance, etc., it is preferable to cut into pieces with a width of 1 to 10 mm.

[0013] The chili pepper raw material is preferably in a dried state, but is not particularly limited thereto. The moisture content of the chili pepper raw material before drying is typically 70 to 80% by mass. The moisture content of the chili pepper raw material after drying is not limited to a specific range as long as microbial growth is prevented. The moisture content of the chili pepper raw material after drying is preferably 15% or less. The method for drying the chili pepper raw material is not particularly limited, and examples include natural drying, sun drying, hot air drying, fluidized bed drying, low-temperature drying, infrared drying, microwave drying, reduced-pressure drying, and freeze drying. Two or more methods for drying the chili pepper raw material may be combined. Furthermore, the chili pepper raw material may be crushed, sliced, or the like before or after drying.

[0014] <Roasting process> The method for producing roasted chili peppers of the present invention includes a roasting step of heating chili pepper raw materials while stirring them so that the product temperature is in the range of 65 to 125°C. The roasting process can be carried out using any device capable of heating the chili pepper raw material while stirring it, and is not limited to any specific device. Examples of devices for carrying out the roasting process include kneaders, ribbon mixers, conical mixers, Nauta mixers, Lödige mixers, Henschel mixers, open-plate cookers, autoclaves, and drum roasters. In the roasting process, the internal pressure of the device can be normal, reduced, or pressurized, and is not limited to any specific device internal pressure. Furthermore, the heating method used in the roasting process is not limited to any specific method, as long as it can heat the chili pepper raw material to a product temperature of 65 to 125°C. For example, the roasting device can be heated over an open flame, or a jacket can be provided on the roasting device, and steam or hot water can be circulated through the jacket to indirectly heat the chili pepper raw material. Alternatively, the roasting device can be directly heated by irradiating it with electromagnetic waves such as infrared rays or microwaves. Preferably, the method involves circulating steam or hot water through the jacket to indirectly heat the chili pepper raw material.

[0015] The chili pepper raw material is heated so that the product temperature of the chili pepper raw material falls within the range of 65 to 125°C. To produce chili peppers with a vivid red color and a roasted, savory flavor, and suppressed discoloration, browning, and acidic odor over time, the product temperature is preferably 75 to 115°C, more preferably 80 to 110°C. When the product temperature is within this range, the discoloration, browning, and acidic odor over time of the chili peppers are further suppressed. If the product temperature is outside this range, for example, a temperature above 125°C may cause burning, or a temperature below 65°C may result in a strong raw chili pepper aroma and a weakened roasted, savory flavor. The time from the start of roasting until the predetermined product temperature is reached is preferably 10 minutes to 1 hour, more preferably 20 to 40 minutes. The product temperature may be measured by a sensor installed in a roasting device so as to be in direct contact with the chili pepper raw material, or by a sensor configured to measure the temperature without contacting the chili pepper raw material. Examples of sensors capable of measuring the temperature without contacting the chili pepper raw material include, but are not limited to, an infrared radiation thermometer.

[0016] <Hydration process> The method for producing roasted chili peppers of the present invention includes a hydration step in which 0.5% by mass or more but less than 5% by mass of water is added to the chili pepper raw material obtained through the roasting step. If the amount of water added is less than 0.5% by mass but more than 5% by mass of the chili pepper raw material obtained through the roasting step, chili peppers having a vivid red color and a roasted, savory flavor, and suppressed discoloration, browning, and the development of an acidic odor over time cannot be produced. The amount of water added is preferably 1% by mass or more but less than 5% by mass, more preferably 2 to 4% by mass, of the chili pepper raw material obtained through the roasting step. The amount of water added can be determined through a preliminary test. When the amount of water added is within the above range, discoloration, browning, and the development of an acidic odor over time in the chili peppers are further suppressed. The method for adding water to the chili pepper raw material obtained through the roasting process is not limited to a specific method, but may include directly spraying or pouring water onto the chili pepper raw material obtained through the roasting process, or immersing the chili pepper raw material obtained through the roasting process in water. Preferably, the water is sprayed directly onto the chili pepper raw material obtained through the roasting process to ensure uniform contact with the chili pepper raw material. Examples of the spraying device used to add water to the chili pepper raw material obtained through the roasting process include, but are not limited to, a single-fluid nozzle, a two-fluid nozzle, a four-fluid nozzle, a rotary atomizer, etc. Furthermore, the spraying device may be included in the device that performs the roasting process, the device that performs the cooling process, or a separate facility that is independent of these.

[0017] When the roasting step and the hydration step are carried out sequentially, the time from when the roasting step reaches a predetermined temperature to when the hydration step starts is preferably within 30 minutes, more preferably within 20 minutes, even more preferably within 10 minutes, and particularly preferably within 5 minutes. When the time is within the above range, discoloration, browning, and the generation of an acidic odor that occur over time in chili peppers are further suppressed.

[0018] <Cooling process> The method for producing roasted chili peppers of the present invention includes a cooling step in which the chili pepper raw material obtained through the roasting step is cooled. The chili pepper raw material obtained through the roasting step may be cooled with or without stirring, but is preferably cooled with stirring. The cooling device used in the cooling step is not limited to a specific device, but may be a conventional cooling device used in the food industry, or the same device as used in the roasting step. The cooling device preferably includes at least one device selected from the group consisting of a vacuum cooling device, a cooling jacket, and a ventilation system. The cooling method in the cooling step is not limited to a specific method. For example, the pressure inside the cooling device may be reduced below atmospheric pressure, and the latent heat generated by evaporation of the chili pepper raw material obtained through the roasting step and the moisture contained within the cooling device may be utilized. Alternatively, an inert liquid may be circulated through the cooling jacket to indirectly cool the chili pepper raw material obtained through the roasting step. To prevent condensation from adhering to the cooling device and deteriorating its physical properties, a method in which gas is blown from a ventilation system and brought into contact with the chili pepper raw material obtained through the roasting step is preferred. Furthermore, in order to quickly cool the chili pepper raw material obtained through the roasting step, it is more preferable to combine a method in which an inert liquid is circulated through the cooling jacket with a method in which a gas is blown from a blower and brought into contact with the chili pepper raw material obtained through the roasting step. More preferably, the cooling device has a structure in which air is blown from the air blowing equipment inside, and the chili pepper raw materials obtained through the roasting process are cooled by the liquid circulated in the cooling jacket and the gas blown from the air blowing equipment.

[0019] An inert liquid is circulated through the cooling jacket. The inert liquid is not limited to a specific liquid. The inert liquid preferably contains at least one selected from the group consisting of water, monohydric alcohol, polyhydric alcohol, chlorofluorocarbon alternatives, and silicone oil, more preferably contains water, and even more preferably is water. The temperature of the inert liquid immediately before being sent to the cooling jacket may be lower than the product temperature of the chili pepper raw material obtained through the roasting step, and is preferably 0 to 90°C, more preferably 5 to 85°C, and even more preferably 10 to 80°C.

[0020] A gas is blown from the blower and brought into contact with the chili pepper raw material obtained through the roasting process. The gas is not limited to a specific gas. The gas preferably includes at least one selected from the group consisting of air, nitrogen, carbon dioxide, helium, neon, argon, krypton, and xenon, more preferably at least one selected from the group consisting of air and nitrogen, even more preferably air or nitrogen, and most preferably air.

[0021] The chili pepper raw material obtained through the roasting step is cooled to a product temperature of preferably less than 60°C, more preferably less than 55°C, and even more preferably less than 50°C. The temperature of the gas before contacting the hydrated chili pepper raw material in the cooling device is preferably less than 70°C, more preferably less than 60°C, and even more preferably less than 50°C. When the hydration step and the cooling step are carried out sequentially, the cooling step is started preferably within 30 minutes, more preferably within 20 minutes, even more preferably within 10 minutes, and particularly preferably within 5 minutes after the hydration step is completed.

[0022] The order of the hydration step and the cooling step may be determined as appropriate. The roasting step, the hydration step, and the cooling step may be performed sequentially. The roasting step, the cooling step, and the hydration step may be performed sequentially. The hydration step and the cooling step may be performed simultaneously. The hydration step and the cooling step may each be performed two or more times, in which case the total amount of water added may be within the range of the amount of water added in the hydration step. Therefore, the roasting step, the cooling step, the hydration step, and the cooling step may be performed sequentially.

[0023] <Roasted chili peppers> The roasted chili peppers produced by the chili pepper production method of the present invention have a ΔL represented by the following formula (1): * is less than 2.1, and preferably 0 or less. ΔL * = Brightness of roasted chili peppers stored in the presence of oxygen at 40°C and 80% RH for 8 weeks - Brightness of roasted chili peppers immediately after production (1)

[0024] The less the color fades over time in the chili peppers, the smaller the ΔL*, and the more the color fades over time in the chili peppers, the larger the ΔL*.

[0025] Furthermore, the water content in the roasted chili peppers of the present invention is preferably in the range of 1 to 10% by mass, more preferably in the range of 2 to 8% by mass, and even more preferably in the range of 3 to 7.5% by mass. When the water content in the roasted chili peppers is in the above range, discoloration, browning, and the generation of an acidic odor that occur over time in the chili peppers are further suppressed.

[0026] The shape of the roasted chili pepper of the present invention is not limited to a specific shape. The shape may be obtained by subjecting chili peppers themselves to the above three steps, by subjecting cut pieces of chili peppers to the above three steps, or by subjecting chili pepper powder to the above three steps. The roasted chili pepper powder is preferably passed through a sieve with a mesh size of 2 mm or less, more preferably a sieve with a mesh size of 1.5 mm or less.

[0027] In the roasted chili peppers of the present invention, the acidic odor is perceived by the human sense of smell as an acetic acid-like odor. [Example]

[0028] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0029] In the examples and comparative examples, various physical properties were measured or calculated as follows. <Roasted, fragrant flavor> Four panelists evaluated each chili pepper for its roasted, savory flavor.

[0030] <Acid odor> 100g of each chili pepper was placed in an aluminum bag, heat-sealed, and stored at 40°C and 80% RH. After 8 weeks, four panelists evaluated the acetic acid-like odor (acidic odor) of each chili pepper.

[0031] Accelerated testing of discoloration and browning over time 30g of each pepper was placed in a sealed bag, filled with oxygen, heat-sealed, and then stored at 40°C and 80% RH. After 8 weeks, four panelists evaluated the color fading and browning that occurred over time for each pepper according to the following criteria. -Evaluation criteria- A: The chili peppers were bright red. B: The peppers had turned slightly yellowish (discolored) or blackish (brownish). C: The chili peppers had turned yellowish (discolored) or blackish (brownish).

[0032] <Color difference measurement> Using a spectrophotometer (Konica Minolta CM-5), the initial brightness L of each pepper was measured. * and the brightness L after the accelerated test of fading and browning that occurs over time. * was measured and the difference ΔL* was calculated.

[0033] [Example 1] The chili pepper raw material was ground to a powder (less than 20 mesh and more than 50 mesh) using a mill and heated to 95°C for 20 minutes while stirring. One part by mass of water was then added to 100 parts by mass of the chili pepper raw material obtained through the roasting process, and room temperature air was blown into the hydrated chili pepper raw material to cool it to less than 60°C, producing roasted chili peppers. The results are shown in Table 1. The moisture content of the roasted chili peppers in Example 1 was 3.8% by mass.

[0034] [Examples 2 to 5 and Comparative Examples 1 to 5] Chili peppers were produced by changing the amount of water added and the cooling method as shown in Table 1. The results are shown in Tables 1 and 2. The chili peppers of Comparative Example 1 were not subjected to a roasting process. The hydrated chili pepper raw material of Comparative Example 5 was not subjected to a cooling process and was cooled naturally. The hydrated chili pepper raw material of Example 3 was cooled in a jacket cooling device using water as a heat medium. The chili pepper raw material used in Example 5 was ground to less than 50 mesh in a mill and powdered. The moisture content of the roasted chili peppers of Example 2 was 4.3% by mass, the moisture content of the roasted chili peppers of Example 3 was 4.8% by mass, the moisture content of the roasted chili peppers of Example 4 was 6.9% by mass, and the moisture content of the roasted chili peppers of Example 5 was 4.8% by mass.

[0035] [Table 1]

[0036] [Table 2]

[0037] The chili peppers of Comparative Example 1, which were not roasted, did not have a roasted, fragrant flavor. The chili peppers of Comparative Example 2, which were not added with water, faded to a yellowish color over time. The chili peppers of Comparative Examples 3 and 4, which were added with too much water, developed an acidic odor over time. The chili peppers of Comparative Example 4 turned blackish brown over time. The chili peppers of Comparative Example 5, which were produced without being subjected to a cooling process, faded to a yellowish color over time. On the other hand, the peppers of Examples 1 to 5 had a bright red color, a roasted, fragrant flavor, no acidic odor over time, and showed little discoloration, browning, or change in flavor over time. The evaluations of the four panelists were consistent.

Claims

1. 1. A method for producing roasted chili peppers, comprising: A roasting step of heating the chili pepper raw material so that the product temperature of the chili pepper raw material is in the range of 65 to 125 ° C.; A hydration step of adding 0.5 parts by mass or more but less than 5 parts by mass of water to 100 parts by mass of the chili pepper raw material obtained through the roasting step; The method for producing roasted chili peppers includes a cooling step of cooling the chili pepper raw material obtained through the roasting step.

2. 10. The method of claim 1 further comprising a grinding step of grinding the chili pepper raw material into a powder.

3. 3. The method for producing roasted chili peppers according to claim 1 or 2, wherein the cooling step is carried out using a cooling device equipped with at least one selected from the group consisting of a vacuum cooling device, a cooling jacket, and a blower, and the chili pepper raw material obtained through the roasting step is cooled until the product temperature of the chili pepper raw material obtained through the roasting step is less than 60°C.

4. Roasted chili peppers, ΔL ＊ = brightness of roasted peppers stored in the presence of oxygen at 40°C and 80% RH for 8 weeks - brightness of roasted peppers immediately after production ΔL represented by ＊ Roasted chili peppers having a RI of less than 2.

1.

5. 5. The roasted chili pepper of claim 4, which does not emit an acidic odor.

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