台灣原生植物香料粉之研發

The Studies of Developing and Making Spice Powders from Taiwanese Native Plants

許瀞文(Chin-Wen Hsu)

指導教授 ： 李柏宏

國立高雄餐旅大學/廚藝學院/餐飲創新研發碩士學位學程/碩士(2014年)

摘要

臺灣原生植物中具有特色的香料與香草植物資源豐富，為製作出具有臺灣本土特色之代表性綜合香料，並提升臺灣原生植物多元利用與經濟價值。本研究以大葉田香、刺蔥、山胡椒和土肉桂葉作為香料產品主材料，經乾燥、研磨與調製成五款不同組合，開發成烹調運用的撒佈法細粉香料（添加細鹽製成香料鹽）與醃製法粗粒香料產品。由適合度法在「鹹度」與「鹽施用比例」項目上的結果顯示，撒佈於雞肉的鹽量 27% 與施用量 0.06g被評為最理想的恰恰好（4分）。喜好性評分法結果，五款香料以撒佈法的配方三施用於雞肉的「整體風味」最佳，豬肉則是以「氣味」、「整體風味」和「餘後感」為最佳。在撒佈法比較三種載體上的評分結果，五款配方中以配方一「氣味」雞肉的分數最高，在「整體風味」和「整體喜好度」則是魚肉最高，且都顯著優於豬肉，而配方三「氣味」分數為雞肉高於魚肉。醃製法於三種載體的各品評項目之評分皆無顯著差異，此外粗粒香料五款配方的「顆粒質地感」都無顯著差異，表示香料混合載體烹調後不影響口感，且評分值皆於略喜歡（6分）與喜歡（7分）之範圍間。儲存試驗將放置於遮光與未遮光瓶的細粉和粗粒香料，於六週後進行參考比較差異法品評，評分結果表示皆與標準品有感受上的差異，但遮光與未遮光瓶的香料之間無顯著差異。儲存香料產品的水分與零週（對照組）無顯著差異，水活性則在儲存後細粉與粗粒香料由零週的0.39增加至0.41和0.42，並有顯著差異。儲存後色差值（L、a、b）的測定結果表示，遮光與未遮光的香料之間皆有顯著差異，各週香料所測得的數值雖有不等的變化，但產品顏色同樣於儲存期間變深，因此各週都與零週有顯著差異。

關鍵字

臺灣原生植物 ； 香料粉 ； 產品開發 ； 感官品評

並列摘要

Taiwan is abundant in its indigenous spices and herbs, each with its own unique aroma and characteristics. In order to create the spice mixes that represent the authentic Taiwanese flavour, and hopefully increase the usage and commercial value of Taiwanese indigenous spices and herbs, the researcher used 4 of them to make spice mixes: Big Leave Marshweed, Alianthus Pricky Ash, Mountain Litsea and the leaves of Odour Bark Cinnamomum. These spices and herbs went through a series of drying and grinding processes before being made into 2 types of spice mixes following 5 standard recipes: the finely grinded spices were mixed with salt to make salt spice sprinkle seasonings, and the coarsely grinded spices are ideal as marinades.
The results of Just Right Scales indicated that, regarding "Salinity" and "The Amount of Salt Spice Sprinkle Applied", the taste was "just right" (4 points) when 0.06 grams of salt spice sprinkle, in which the salt content accounted for 27% of the sprinkle, was applied to each piece of the chicken taste samples. The hedonic scale of the Sprinkle Method showed that, spice sprinkle recipe No. 3 received the highest points in "Overall Flavour" when used with chicken taste samples. Additionally, the same sprinkle recipe also scored highest in "Aroma", "Overall Flavour" and "Aftertaste" when used with pork taste samples. These 5 different spice sprinkles were also paired with 3 kinds of taste samples (chicken, pork and fish) in order to find out the best combinations. Recipe No. 1, when used with chicken, scored highest in "Aroma". The same recipe again rated highest in "Overall Flavour" and "Overall Preference" when paired with fish. It is worth noting that these ratings were significantly higher than when the same spice sprinkle was used with pork. Also, compared to the rating received when paired with fish, recipe No. 3's rating for "Aroma" was higher when used with chicken. The same taste samples (chicken, pork and fish) were also marinated with the spice marinades made following the 5 standard recipes, and the results of the sensory evaluation conducted on these taste samples reported no significant difference. Moreover, the ratings from the panel of tasting assessors showed no significant differences regarding the "grainy textures"; their ratings fell between 6 (I like it slightly) and 7 (I like it moderately), which indicated the assessors accepted the textures of the taste samples marinated individually with these 5 corasely grinded spices marinades.
Finally, in order to understand the effect light exposure has on the spice sprinkles and spice marinades, a storage test was conducted. The researcher prepared some spice sprinkles and marinades following recipe No. 1, then stored them in 4 sets of containers for 6 weeks; 2 sets of containers were carefully wrapped with aluminum foil to keep out the light (experimental groups). 6 weeks later, sensory analysis was conducted following the Difference from Control Method, through which the sensory attributes of the spice sprinkles and marinades stored in the containers were compared to the freshly prepared spice sprinkles and marinades (control groups). The results, which were presented in scores, revealed that the sprinkles and marinades from experimental groups were significantly different from the control groups in terms of their sensory attributes. On the other hand, no such clear difference was found among the experimental groups. The water content of the experimental groups presented no apparent distinction when compared to the control groups; however, the experimental groups' water activity value increased remarkably from 0.39, which was the same value as the control group, to 0.41 and 0.42. Judging from the Lab values of the experimental groups, there were significant differences between the spices stored in darkness and those exposed to the light. Although the Lab values obtained through the week-by-week evaluations varied among the experimental groups, their colours all turned visibly darker during the 6-weeks test period, and were distinctly different from the control groups.

並列關鍵字

Taiwanese native plants ； spice powder ； product development ； sensory analysis/evaluation

參考文獻

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