Mixed spices and masking composition containing the same

Abstract

To provide a spice that is useful for cooking long-standing lunch box or daily dish, and a mixed spice that contains the same.SOLUTION: By using at least one spice selected from the group consisting of coriander seed, coriander leaf, thyme, clove, all spice, rosemary, lemongrass, Italian parsley, and oregano, the unique unpleasant odor derived from foods such as meat, which is generated over time after heating / cooking, can be reduced.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a spice mixture and a masking composition containing the same, and in particular to a spice mixture containing spices effective for 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. [Background technology]

[0002] Coriander seeds are made by drying the fruits of the coriander plant, and have a characteristic refreshing and gorgeous citrus-like fragrance. The citrus-like fragrance of coriander seeds is due to aroma components such as linalool, limonene, geraniol, and nerol, and the higher the content of these components, the stronger the fragrance and the better the quality of the coriander seeds are evaluated to be.

[0003] Coriander seeds are added as a spice to dishes either as is or in crushed form, improving the overall aroma of the dish and imparting 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.

[0004] 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 food and drink and mask meat odor. Patent Documents 2 to 4 also describe that mixed spices containing various spices have a masking effect on 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. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2019-208368 A [Patent Document 2] JP 2018-57309 A [Patent Document 3] JP 2011-4640 A [Patent Document 4] International Publication No. 2006 / 062174 Summary of the Invention [Problem to be solved by the invention]

[0006] In order to deal with the problem of food being discarded even though it is still edible, i.e., so-called food waste, products such as boxed lunches or side dishes that last for a long time are in demand, while products that do not contain food additives are also in demand due to the increasing health consciousness in recent years. The present invention aims to provide spices that are useful for cooking boxed lunches or side dishes that last for a long time, and mixed spices containing the same. [Means for solving the problem]

[0007] 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] above, wherein the food is a cooked meat product. Effect of the Invention

[0008] 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 odors that arise from foods such as meat over time after cooking. Therefore, by combining these spices with spices having 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 lunch boxes or side dishes that last for a long time without using food additives. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] 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, and the spice has the effect of reducing such a unique unpleasant odor (e.g., an oxidized odor) derived from 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.

[0010] 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% by mass to about 0.2% by mass, and more preferably about 0.002% by mass to about 0.1% by mass, based on the mass of the meat. When the spices are used in such amounts, the unpleasant odor reducing effect can be better exhibited within a range in which the flavor of the spice itself is not felt or is only slightly felt. That is, since the unpleasant odor reducing effect can be exhibited even with a small amount of use, when two or more spices are used in combination, the amount of each spice used can be reduced, while the unpleasant odor reducing effect can be enhanced. Of course, it is not prohibited to use spices in an amount exceeding the amount necessary for reducing 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, and 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, and 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.

[0011] The spice mixture of the present invention may contain one or more other spices in addition to the spices. The other spices may be those commonly used in the art, and may be appropriately selected according to the purpose. For example, the other spices may be spices having 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 effect of reducing the unpleasant odor less noticeable, and therefore the flavor of the entire spice mixture can be made less noticeable.

[0012] 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% by mass to about 0.2% by mass, and more preferably about 0.01% by mass to about 0.1% by mass, based on the mass of the target foodstuff. 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 occurs over time after cooking.

[0013] 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 a 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 part 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 and 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 roasting coriander seeds, and is at least one component 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.

[0014] 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 analyzed by gas chromatography / mass spectrometry (GC / MS) after adding decane as an internal standard at a ratio of 14.7 ppm by mass to the mass of the crushed roasted coriander seeds, 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 met when the coriander seeds are roasted sufficiently 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 Patent Document 1 mentioned above.

[0015] 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 by the roasting process of the coriander seeds, so the amount of the burnt aroma is preferably small. When the mass spectrometry is performed as described above, the total peak area [C] derived from the burnt aroma is less than the following condition (3): (3) [C] < ([A] + [B]) × 0.01 can be satisfied.

[0016] 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, and therefore, 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 determined under the following conditions: (4) [A] ≥ [A'] × 0.4 may be satisfied.

[0017] The spice mixture of the present invention may further contain any seasoning and / or any additive commonly used in the art, so long as it does not impair the object of the present invention.

[0018] In another aspect, the present invention also relates to a masking composition comprising 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 unique unpleasant odors that originate from foods such as meat, which develop over time 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.

[0019] In another aspect, the present invention also relates to a food or drink containing the mixed spice. The mixed spice is effective in reducing the unpleasant odor that is generated over time after cooking, such as meat, and therefore can maintain a good flavor, particularly in a food or drink containing a cooked meat product. In one aspect, the food or drink of the present invention may further contain heated meat (i.e., a cooked meat product). Specific examples of the food or drink include, but are not limited to, bento or side dishes such as curry, oyakodon, pork bowl, yakitori, chicken salad, and spaghetti with meat sauce. The food or drink 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.

[0020] 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.

[0021] In one embodiment, the method of the present invention may further include a step of preparing the roasted coriander seeds, and the preparation step 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 treatment step can be appropriately adjusted so as to impart a desired roasted aroma, and may be, for example, about 4 minutes to about 20 minutes, and preferably about 5 minutes to about 18 minutes. The preparation step of the roasted coriander seeds may further include a step of pulverizing the heat-treated unground coriander seeds. The pulverization step may be appropriately performed using a means commonly used in the art.

[0022] The production method of the present invention may further include a step that is usually adopted in the production of mixed spices. In addition, the production 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, as long as it does not impair the object of the present invention.

[0023] In yet another aspect, the present invention also relates to a composition for reducing unpleasant odors in food, which comprises 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.

[0024] The present invention will be specifically described below with reference to examples, but the scope of the present invention is not limited to these examples. EXAMPLES

[0025] [Test Example 1] Brazilian chicken thigh meat was cut into bite-sized pieces (5 to 10 g). 100 g of the meat was sprinkled with the additives listed 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.

[0026] 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 thighs using the following criteria: (The flavor of the additive itself) ○: Not felt △: I feel it a little ×: Feel (meat smell) ◎: Not felt (Comparative Example 3) ○: Not much △: Feel ×: Strong feeling (Comparative Example 1)

[0027] In addition, the same samples were stored in a refrigerator for four days, and the unpleasant odors emanating from the cooked chicken thighs were evaluated by a panel of five members using the following criteria: (Unpleasant odors from cooked foods) ◎: Not noticeable (before storage) ○: Not much △: Feel ×: Strong feeling (Comparative Example 1)

[0028] The results of each test are shown in Table 1. [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

[0029] Even though nutmeg, which is generally used to remove the odor of meat, was used in an amount of 0.02 g per 100 g of chicken thigh meat, its own flavor was felt, but its effect of masking the meat odor and reducing the unpleasant odor from cooked foods was insufficient (Comparative Example 1). In addition, when ordinary sake was used, it was somewhat effective in reducing the meat odor, but it was not sufficient, and the sake had a smell of alcohol and had no effect at all on the unpleasant odor from cooked foods (Comparative Example 2). And, even when roasted coriander seeds were added in an amount that did not give off a flavor of its own, it successfully reduced the meat odor, but had almost no effect on the unpleasant odor from cooked foods (Comparative Example 3).

[0030] In contrast, when coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, or oregano was used, the unpleasant odors from the cooked food could be sufficiently reduced (Examples 1 to 9). In addition, in the mixed spices containing thyme, cloves, allspice, and roasted coriander seeds, or rosemary, lemongrass, oregano, and roasted coriander seeds, the effects of roasted coriander seeds and each spice were combined, and the unpleasant odors from the cooked food could be significantly reduced, even though the flavor of the mixed spices themselves was not felt (Examples 10 and 11).

[0031] [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 the addition of the mixed spice of Example 10 or without the addition, 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.

[0032] [Test Example 3] Brazilian chicken thigh meat was cut into bite-sized pieces (5-10g), 100g of the meat was arranged on a heat-resistant plate, covered with plastic wrap, and heated in a 600W microwave oven for 2 minutes. After storing in a refrigerator for 4 days, it was sprinkled with 0.1g 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.

[0033] [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.

[0034] Various foods were treated as follows using either the mixed spice of Examples 12 or 13 or the spice of the Reference Example. (1) Clams The canned boiled clams were drained in a colander, sprinkled with the additives mentioned above, and stored in the refrigerator for two days. (2) Eggs The eggs were boiled and peeled, then coated with the additives and stored in the refrigerator for two days. (3) Shimeji mushrooms The stems of the shimeji mushrooms were removed, they were broken into small pieces, and the additives were sprinkled on them. 100g of shimeji mushrooms were heated in a 600W microwave for 2 minutes, and then stored in a refrigerator for 2 days. (4) Carrot Carrots were peeled, cut into strips, and sprinkled with the additives. They were then stored in the refrigerator for two days. (5) Milk The above additives were mixed into milk and stored in a refrigerator for two days. (6) Soy protein Water and commercially available dried soy protein were placed in a pot, the above 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 the refrigerator for 2 days.

[0035] 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 felt △: I feel it a little ×: Feel (Unpleasant odor of the target food) ◎: Not noticeable (before storage) ○: Not much △: Feel ×: Strong sensation (without additives)

[0036] [Table 2]

[0037] [Table 3]

[0038] 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 a less pronounced flavor than the mixed spice of Example 12, but had a large effect of reducing unpleasant odors. The spices of the Reference Examples were confirmed to have a reducing effect on certain unpleasant odors, but were weak in reducing some unpleasant odors.

[0039] 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 odors that arise over time after cooking, such as meat. 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

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, 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.

2. A masking composition comprising the spice mixture according to claim 1.

3. A food or drink comprising the spice mixture according to claim 1.

4. A process for preparing roasted coriander seeds by heat-treating unground coriander seeds at a product temperature of 170°C or higher; and The method for producing a mixed spice comprises 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 the roasted coriander seeds.

5. The method according to claim 4, wherein the mixed spice is for masking purposes.

6. 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.

7. The composition of claim 6, wherein the food product is a cooked meat product.

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