JP2002325552A - Method for producing composition for seasoning, process food, or base material for process food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a composition for seasoning, with which whole the flavor of food is firmly unified, and the unified feeling of the flavor can be imparted to the food by adding the composition for seasoning to process food such as curry sauce or a base material for process food such as curry roux, to provide process food containing the composition for seasoning obtained by the method, and to provide a base material for process food. SOLUTION: This method for producing a composition for seasoning is characterized by comprising the following process: heating powdery cayenne together with oil and fat followed by adding pasty garlic, pasty ginger and powdery turmeric to the heated mixture and thereafter heating the resultant mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a seasoning composition. More specifically, the present invention relates to a method for producing a seasoning composition which can add flavor to a cooked food such as curry sauce or a base material for cooked food such as curry roe so as to strongly integrate the whole flavor and impart a sense of unity of the flavor. . In addition, the present invention relates to a cooked food or a cooked food base material containing the seasoning composition.

[0002]

2. Description of the Related Art Heretofore, various food materials have been cooked in hot water to produce a stewed dish. It is said that a stewed dish is preferably one in which the flavors of the individual food materials are combined by stewing and have a sense of unity of the flavor. Curry is one of the stewed dishes. Curry is generally produced by adding water to ingredients such as vegetables, meat and the like, which are composed of several to several tens of spices, roasted flour, oils and fats, and simmering. Since this curry is also a stewed dish, it is important to combine flavors such as spices. However, skill is required to prepare such a curry with a good flavor. for that reason,
It was difficult to easily prepare curry with a sense of unity of flavor.

[0003]

SUMMARY OF THE INVENTION According to the present invention, by adding to a food for cooking such as curry sauce or a substrate for cooking food such as curry roe, the whole flavor can be strongly integrated to give a sense of unity of the flavor. The present invention relates to a method for producing a seasoning composition. In addition, the present invention relates to a cooked food or a cooked food base material containing the seasoning composition.

[0004]

Means for Solving the Problems As a result of repeated studies by the present inventors to solve the above-mentioned problems, after heating powdered pepper with fats and oils, adding garlic paste, ginger paste and turmeric powder, and heating. It has been found that the resulting composition has an action of strongly compiling the flavor of the cooked food, thereby completing the present invention.

[0005] That is, the gist of the present invention is a method for producing a seasoning composition, which comprises heating powdered pepper together with oil and fat, adding garlic paste, ginger paste and powdered turmeric, and heating. .

[0006] Another aspect of the present invention is a cooked food or a cooked food substrate characterized by containing a seasoning composition obtained by the above-mentioned production method.

Japanese Unexamined Patent Publication (Kokai) No. 2000-14370 discloses a seasoning for curry which may contain spices such as powdered pepper, pasty garlic, paste ginger and powdered turmeric used in the present invention. However, this publication only exemplifies the above-mentioned specific spice together with many other spices. Moreover, the above publication discloses the technical idea of the present invention, that is, for the purpose of obtaining a seasoning composition having an action of organizing flavor, after heating powdered pepper with fats and oils, paste-like garlic, paste-like ginger and powdered turmeric. There is no disclosure of the technical idea of the present invention of adding and heating.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The seasoning composition according to the present invention, when added to a cooked food or a cooked food base, enhances the flavor of the cooked food or the cooked food base,
It is a seasoning for adjusting the flavor with a sense of unity. This seasoning composition uses powdered pepper, paste-like garlic, paste-like ginger, powdered turmeric and oils and fats as raw materials.

The powdered chili may be prepared by pulverizing spicy pepper into a powder by a known pulverizing means such as a pin mill, a stamp mill, a vibration mill or a roll mill. There are no particular restrictions on the pepper variety and the particle size of the powder. The spicy peppers include, for example, cayenne pepper, hawk's claw,
Mototaka, Mitaka and the like. The amount of the powdered pepper is preferably 1.5% by weight to 2.0% by weight based on the total amount of powdered pepper, garlic and paste ginger, powdered turmeric and oil and fat (hereinafter, the total amount). . By using the above amount of powdered pepper, a seasoning composition that can impart a suitable flavor derived from pepper to cooked food or a substrate for cooked food is obtained.

The fats and oils are rapeseed oil, rapeseed white oil, corn oil,
Edible ingredients such as vegetable oils and fats such as salad oil, soybean oil, palm oil, rice oil and sunflower oil, and animal fats and oils such as beef tallow and lard may be used. The use amount of fats and oils is preferably 20% by weight to 30% by weight based on the total amount.

The pasty garlic may be obtained by grinding raw garlic using a known grinding means such as a comitrol, a mass colloider or a grater, and the garlic variety and degree of grinding are not particularly limited. . The amount of garlic paste is 30% by weight or more based on the total amount.
Preferably, it is 40% by weight. Thereby, the flavoring composition which can synergistically enhance the aroma of the paste-like ginger and the powdered turmeric, finally enhance the flavor of the cooked food or the base for the cooked food, and combine the flavors is obtained.

[0012] Paste ginger may be obtained by peeling raw ginger if necessary and grinding it using the above-mentioned known grinding means, and the ginger variety and the degree of grinding are not particularly limited. The preferred amount of paste ginger is 25% by weight to 35% by weight based on the total amount. This enhances the refreshing citrus aroma due to the action of the paste-like garlic described above. As a result, a flavoring composition that can enhance the flavor of the cooked food or the base material for the cooked food and the sense of unity of the flavor is obtained.

The powdered turmeric may be a powdered turmeric root obtained by pulverizing into a powder form by the above-mentioned known pulverizing means, and the particle size is not particularly limited. A suitable amount of the powdered turmeric is 3 to the above total amount.
% To 4% by weight. This enhances the refreshing citrus aroma by the action of the pasty garlic, similarly to the above-mentioned pasty ginger. As a result, a flavoring composition that can enhance the flavor of the cooked food or the base material for the cooked food and the sense of unity of the flavor is obtained.

Next, a method for producing a seasoning composition using the above raw materials will be described. In the present invention, the powdered chili is first heated together with the fat. An important point of the present invention is that, among powdered pepper, paste-like garlic, paste-like ginger and powdered turmeric, the powdered pepper is first heated together with the fat and oil. On the other hand, if the powdered pepper is added after heating the paste-like garlic, paste-like ginger and powdered turmeric, the seasoning composition of the present invention cannot be obtained. This is because the pasty garlic, paste ginger, and powdered turmeric are overheated before the pepper flavor is extracted, and the bitterness and burnt odor become too strong, which hinders the flavor of the cooked food or the base for the cooked food.

The heating of the powdered pepper and the oil and fat may be carried out by putting the powdered pepper and the oil and fat in a heating appliance such as a pan or a frying pan and heating the mixture by an open flame. In addition, when heating the mixture of the powdered pepper and the fat, the temperature of the mixture of the powdered pepper and the fat is set to 110.
It is preferable to heat until the temperature reaches from 120C to 120C.

Next, garlic paste, ginger paste, and powdered turmeric are added to the heated mixture of the powdered pepper and the fat and oil. When adding the powdered turmeric to the above heated mixture, the garlic and the ginger paste may be added after mixing the three components in advance, or may be added separately. In addition, when adding powdery turmeric to paste-like garlic, paste-like ginger, it is good to add paste-like garlic, paste-like ginger, and powder turmeric in this order.

The preferred time to add the paste garlic and paste ginger to the heated mixture of the powdered pepper and the fat or oil is the paste garlic,
It depends on whether the paste ginger is added after the powder turmeric is mixed in advance, or the paste garlic and ginger are added separately in the order of the powder turmeric. In the former case, it is preferable to add when the temperature of the heated mixture of the powdered pepper and the fat or oil reaches 110 ° C to 120 ° C. In the latter case, it is preferable to add the garlic paste when the temperature of the heated mixture of the powdered pepper and the fat reaches 110 ° C to 120 ° C.
Next, when the temperature of the heated mixture containing the garlic paste is 70 ° C to 80 ° C, paste ginger is preferably added. Next, when the temperature of the mixture of the powdered pepper, oil and fat, paste-like garlic and paste-like ginger is at 70 ° C to 80 ° C, it is preferable to add the powdered turmeric.

In the present invention, in producing the seasoning composition, raw materials other than the above-mentioned powdered pepper, pasty garlic, paste ginger, powdered turmeric and oils and fats may be added. However, it is preferable not to add a raw material that may affect the flavor. Particularly preferred in the present invention is to use only the powdered pepper, paste-like garlic, paste-like ginger, powdered turmeric and fats and oils. This can enhance the flavor of the cooked food or the base material for the cooked food, and suppress the reduction or inhibition of the effect of the seasoning composition for imparting a sense of unity of the flavor.

The seasoning composition thus obtained is
The container can be filled and sealed, and subjected to a heat sterilization treatment as needed, thereby enhancing the flavor of the cooked food and providing a seasoning that can emphasize the sense of unity of the flavor. In addition, the seasoning composition can be added to a cooked food or a cooked food base material to provide a cooked food having a strong flavor and an excellent sense of unity of the flavor. Furthermore, it can also be provided as a substrate for cooked food for making the cooked food. In particular, since the seasoning composition has a high effect of improving the unity of curry flavor, it is suitable as a cooked food having curry flavor or a base for cooked food. Hereinafter, the cooked food and the cooked food base containing the seasoning composition will be described.

The cooked food is a food prepared by baking, roasting, frying, stewing, steaming or the like to a known food material, such as curry, stew, coconut, demiglace sauce, white sauce, tomato sauce, meat sauce and the like. Sauces, potage soups, corn soups and other soups, Japanese-style or Chinese-style sauces, dressings and the like. Further, the substrate for cooked food is a raw material composition used for preparing the above-mentioned cooked food, for example, solid, paste, liquid, flake, powder or granule-like roux, soup stock, and the like. Is mentioned. In particular, the present invention is suitable for a curry sauce having a curry flavor among the above cooked foods. Further, as a material for cooked foods, it is suitable for curry roe for preparing curry-flavored cooked foods and the like.

When the seasoning composition is added to the cooked food or the cooked food substrate, the timing of addition is not particularly limited. Further, the amount of the seasoning composition may be arbitrarily set according to the intensity of the flavor appealed by the practitioner of the present invention,
0.05% to 0.2% by weight for cooked food,
The base material for cooked food may be added in an amount of 0.5% by weight to 1% by weight.

The cooked food and the cooked food base material can be filled and sealed in various packaging containers and subjected to a heat sterilization treatment such as retort sterilization as required to provide a product.
Hereinafter, the present invention will be specifically described based on examples.

[0023]

Example 1 15 parts by weight of salad oil and pepper powder 0.8
The weight part was put in a pan and heated over high heat with stirring. When the temperature of the mixture of the salad oil and the pepper powder reaches 120 ° C., it is composed of 15 parts by weight of paste-like garlic, 12.6 parts by weight of paste-like ginger, and 1.5 parts by weight of powdered turmeric, which have been uniformly mixed in advance. Add the mixture,
Heat with stirring. Then, paste garlic,
The heating was stopped 30 seconds after the mixture of the paste ginger and the powdered turmeric was injected. Thereby, 44.9 parts by weight of the seasoning composition was obtained.

Separately, 750 parts by weight of curry sauce prepared by adding 100 parts by weight of commercially available curry roe to 650 parts by weight of water and simmering for 30 minutes is prepared, and 750 parts by weight of the curry sauce is added to the seasoning composition 0. 0.6 parts by weight and uniformly mixed. Next, the curry sauce was eaten, and the flavor was sensually evaluated by ten evaluators. The evaluation criteria are as follows. 1 (normal), 2 (good), 3
(Very good). Table 1 shows the average of the scoring results. In evaluating the product of Example 1, a curry sauce not containing the above-mentioned seasoning composition was used as a control product.

[0025]

[Table 1]

[0026]

Example 2 570 parts by weight of roasted wheat flour roux, 70 parts by weight of curry powder, 90 parts by weight of salt, 70 parts by weight of sugar, 194 parts by weight of a mixture of various seasonings, and the seasoning composition prepared in Example 1 6 parts by weight were put into a heating and stirring kettle, and mixed for 30 minutes while maintaining the product temperature in the range of 90 ° C. to 120 ° C. to obtain a molten curry roe. Cool to solid curry
00 parts by weight were obtained.

Next, the solid curry roe was opened, 100 parts by weight of the curry roe contained therein were taken out, and 100 parts by weight were taken out and placed in 650 parts by weight of hot water to be dissolved to prepare 750 parts by weight of curry sauce. Next, ten evaluators tasted the curry sauce, and sensually evaluated the flavor. The evaluators rated the evaluation criteria as 1 (normal), 2 (good), and 3 (very good). Table 2 shows the average of the evaluation results of the evaluators. In evaluating the product of Example 2, curry roux not containing the above-mentioned seasoning composition was prepared, and curry sauce cooked using this roux was used as a control product.

[0028]

[Table 2]

[0029]

Comparative Example 1 In Example 1, 15 parts by weight of salad oil,
15 parts by weight of garlic paste, 1 ginger paste
2.6 parts by weight and 1.5 parts by weight of powdered turmeric were heated over a high heat with stirring. When the temperature of the mixture reached 120 ° C., 0.8 parts by weight of pepper powder was added, and the mixture was heated with stirring. After the addition of the pepper powder, the heating was stopped after a lapse of 30 seconds to obtain 44.9 parts by weight of a seasoning composition (Comparative Example 1). This seasoning composition and the seasoning composition of Example 1 were added in an amount of 0.3 part by weight to 375 parts by weight of curry sauce prepared in the same manner as in Example 1.
Next, the flavor of this curry sauce was evaluated in the same manner as in Example 1. Table 3 shows the results.

[0030]

[Table 3]

[0031]

According to the present invention, it is possible to obtain a seasoning composition that can improve the unity of the flavor of cooked food and enhance the flavor. Since the composition for seasoning has a particularly high effect of improving the unity of curry flavor, it is suitable for being added to cooked foods having curry flavor such as curry sauce.

Further, by adding the above-mentioned seasoning composition to a cooked food, it is possible to obtain a cooked food having a stronger flavor and a better unity of flavor than those not containing it. In addition, by preparing a substrate for cooked food containing the above-described seasoning composition, a cooked food having a strong flavor and a good unity of flavor can be easily prepared using this.

Claims (2)

[Claims] 1. After heating the powdered pepper with fats and oils,
A method for producing a seasoning composition, comprising adding paste-like garlic, paste-like ginger, and powdered turmeric and heating. 2. A cooked food or a cooked food base comprising the seasoning composition obtained by the production method according to claim 1.