JP2007289033A - Olive curry and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide olive curry comprising an olive-containing curry dish in which bitter and astringent taste peculiar to olive is kept alive to maintain characteristics/positive effects such as flavor, taste and efficacy inherent in olive. <P>SOLUTION: The olive curry comprising a curry dish obtained by packaging curry sauce and ingredients in a bag is produced through using olive comprising at least two kinds of olive selected from olive fruit, olive tea and olive oil as raw material together with collagen. The olive oil comprises virgin oil, refined oil and/or pure oil. The olive fruit comprises the one obtained by removing salt from a seed-removed olive whose astringency is eliminated and whose seed is taken out to be stored. The olive tea comprises powdered one and/or water extract. The olive tea leaves are added to the curry sauce at 0.05-0.5 wt.%. The collagen comprises extract from dermis of animal such as cattle, pig or chicken, or its hydrolyzate, and is added to the curry sauce at 0.1-3 wt.%. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to an olive curry in which olive is blended with collagen in the form of olive fruit, olive tea, and olive oil as a raw material for curry dishes.

  Olives are plants that can use whole fruits and leaves. Olive fruits are processed into olive oil and are used not only in Europe but also in countries around the world including Japan and the United States. Olive oil is known to have various effects and has been used empirically for medicinal or cosmetic purposes since ancient times. In recent years, with regard to olive oil, a trace amount of polyphenols contained therein has attracted attention, and many studies have been made on its physiological action and the like (for example, Non-Patent Document 1). Olive oil is a general term for olive oil obtained by pressing olive fruit (pressed olive oil) and refined processed oils and blended with other olive oils. It is an oil used mainly for finishing in salads and pasta dishes. In addition, olive fruits are used as they are for food, and in some cases, they are salted as preserved foods.

  Since olive leaves are rich in antioxidants called oleuropein, a type of polyphenol, it has been known for a long time to be healthy when ingested, and some are used as olive tea. The components of oleuropein contained in olive leaves are components that enhance the bitterness and astringency, as well as antioxidants and functional components. Since the ingredients of oleuropein contained in olive leaves have a bitter and astringent taste that cannot be overcome, green tea, hojicha, herbs, sweet tea, etc. must be blended to make it easier to drink. .

  Living organisms efficiently obtain energy necessary for survival by using oxygen. However, reactive oxygen species are generated as intermediates in the process of oxygen being converted to water in such energy metabolism. In general, as the reactive oxygen species, superoxide released by macrophage stimulation or the like, hydroxy radicals generated by radiation exposure, or the like are known. These reactive oxygen species are generated due to external triggers such as excessive radiation and ultraviolet radiation, intake of chemicals and tobacco, and internal factors such as ischemia reperfusion, inflammation, stress, and aging. In general, reactive oxygen species produced in excess in the living body are generally highly chemically reactive, and easily react with adjacent components such as lipids, nucleic acids, and proteins in the living body, leading to various diseases. Cause disability. Superoxide, a kind of reactive oxygen species, has been shown to be deeply related to various diseases. For example, LDL in arteries is oxidized by superoxide to form foam cells, causing arteriosclerosis. Is generated. Moreover, the production of hydroxy radicals brought about by irradiation of radiation gives serious damages such as carcinogenesis to the living body.

  As the toxicity of such reactive oxygen species to the living body becomes clear, antioxidants such as reactive oxygen species-eliminating substances having the activity of efficiently eliminating these active oxygen species are included in the living body or in foods, pharmaceuticals, agricultural chemicals, etc. It is useful as a protective agent against oxidative degradation of ingredients, and is expected to be used practically in the food industry, in particular, processed fishery products, health foods, and nutritional foods, as well as in the pharmaceutical / agrochemical and cosmetic fields.

In recent years, consumers have become more aware of the safety issues of food additives made of chemically synthesized products as well as antioxidants, and various antioxidants have been extracted mainly from raw materials derived from natural products. Its application is being studied. As a raw material derived from a natural product and having an antioxidant effect, for example, it is known that a water-soluble extract obtained from sesame defatted lees has antioxidant activity as a water-soluble antioxidant component in sesame seeds. (Patent Document 1 etc.). Further, it is well known that this defatted koji extract contains lignan glycosides, and it is known that the lignan glycosides have a strong hydroxy radical scavenging activity (Patent Document 2). etc). Under such circumstances, there are few examples that have been industrially put to practical use so far by stably utilizing the form of a raw material derived from a natural product and having an antioxidant effect as much as possible to stably supply the active ingredient derived from the natural product.
Japanese Examined Patent Publication No. 61-26342 Japanese Patent Laid-Open No. 8-208855 New Food Industry, Vol. 34, no. 4, 28-52, 1992

Olive fruit contains a lot of bitter components, and it was found difficult to adjust without bitterness. In addition, it is known that the components of oleuropein contained in olive leaves have a strong bitter taste. In this way, the main component of bitterness is olive polyphenol. Using olive plants as a raw material, how to use olives can provide olive cuisine that does not impair the flavor of olives and has a texture specific to olive fruits, or that makes use of the bitter taste unique to olive leaves. It is difficult because the ingredients of oleuropein have a strong bitter taste.
An object of the present invention is to provide an olive tea-containing curry dish that makes use of the bitter and astringent taste unique to olive tea in curry dishes and maintains the characteristics and effects of flavor, taste and efficacy unique to olive tea. Another object of the present invention is to provide an olive dish having a texture unique to olive fruits having an olive flavor in the form of a curry dish. Still another object of the present invention is to develop a curry peculiar to the Sanuki region by using “Sanuki Sanzo” as the meat used for the curry material. "Sanukisanzo" refers to "Sanuki beef", "Sanuki pork", "Sanuki Cochin" and "Sanuki Cochin" compared to "Sanuki Sanshiro", which was a special product of Sanuki in the past. The name has been established as a delicious brand that represents Kagawa Prefecture.

The gist of the present invention is the bag-filled curry dish of the following (1) to (8).
(1) A curry dish packaged with curry sauce and ingredients, characterized in that olive is used as a raw material and two or more selected from the group consisting of olive fruit, olive tea and olive oil are used together with collagen. Bag-curry dishes.
(2) The bag-filled curry dish according to (1), wherein the olive oil is virgin oil, refined oil and / or pure oil.
(3) The olive fruit is a packaged curry dish according to (1) or (2), which is obtained by removing salt from the seeded olive that has been stored after being subjected to astringency removal and seed removal.
(4) The packaged curry dish of (1), (2) or (3), wherein olive tea is a powdered and / or water extract.
(5) The packaged curry dish according to any one of (1) to (4), wherein the collagen is a dermis extract of an animal such as cow, pig or chicken, or a hydrolyzate thereof.
(6) The bag-filled curry dish according to any one of (1) to (5), wherein collagen is blended in an amount of 0.3 to 1% by weight in the Carreru composition.
(7) The bag-filled curry dish according to any one of (1) to (6), wherein olive tea leaves are mixed in an amount of 0.05 to 0.5% by weight in a curry sauce.
(8) Two or more kinds of olives selected from the group consisting of olive fruit, olive tea, and olive oil are blended in an amount of 1 to 10% by weight in the curry dish (1) to (7) .

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an olive tea-containing curry dish that makes use of the bitter and astringent taste peculiar to olive tea in curry dishes and maintains the characteristics and effects of flavor, taste and efficacy unique to olive tea. Further, according to the present invention, an olive dish having a texture unique to olive fruits having an olive flavor can be provided in the form of curry dishes (packed).
Further, according to the present invention, an olive curry peculiar to the Sanuki region can be provided by using “Sanuki Sanzo” as the meat used for the curry ingredients.

<olive oil>
Olive oil can be obtained from the fruits of olive plants, which are natural plants. There are two methods for obtaining olive oil from olive fruit: a pressing method in which fruits are ground and pressed, and a centrifugal method in which oil is separated by a centrifuge. In recent years, the centrifugal separation method has become mainstream. Olive oil is classified into three types: pure virgin oil that has been squeezed from the fruit, refined oil that removes color and fragrance from the virgin oil, and pure oil that is a blend of virgin oil and refined oil. In the recent olive oil boom, squeezed virgin oil has attracted attention. Virgin olive oil has an olive-specific flavor and is generally clear.

<Olive fruit for storage>
Usually, olive fruit is used after salt-free olives that have been stored after being subjected to astringency removal and seed removal. The production method for long-term preservation of seed-free olives will be described. Use olive fruits harvested at the green stage before ripeness. The olive fruit harvested at the green stage before ripeness needs to be bitter (or astringent) without the flavor unique to olives. Olive polyphenol, which is the main component of bitterness, is destabilized under alkaline conditions and is easy to elute to eliminate bitterness. To remove astringency (without bitterness), the harvested olive fruit is placed in a plastic tank, an alkali solution adjusted in concentration is added, and it is soaked for 10 to 15 hours. In order to remove the remaining alkali from the astringent fruit, carefully wash with water, and then immerse it in water all day and night. Then submerge it in salt water with a high salt content little by little. Add sugar, mix well, store at low temperature for 3-5 months and ferment with lactic acid. Remove and store the seeds of lactic acid fermented fruit. In the present invention, the raw olives that have been stored after being subjected to astringency removal and seed removal are used after being salted. Take out the prepared olive fruit (seed-free olive), wash with water, and remove salt. For example, a seed-leaved olive cut into two or four equal parts is preferred.

Olive leaves are rich in an antioxidant called oleuropein, a type of polyphenol. Olive tea has a bitter and astringent taste and is difficult to drink, so sweet tea and green tea are blended to make it easy to drink. With olive tea as a favorite beverage, Toyo Olive (1981), Ishibe Olive Garden (1992), Olive Research Institute (1982: Japanese Patent Publication No. 63-3588), Hayakawa Enzyme Drink Research Laboratory (2001: JP 2001-69917 A) and Yamahisa (2003 JP 2003-339360 A, 2004: JP 2004-24002 A) are commercialized and sold. All existing products are blended with green tea, roasted green tea, herbs, sweet tea, etc., to improve bitterness and taste, and are improved and marketed as favorite beverages.
In the present invention, to prepare curry sauce, olive tea leaves are boiled in 100 times water and then boiled for 5 minutes to use olive tea, and if necessary, olive tea leaves are used. In particular, in the case of curry dishes that do not use olive fruits as ingredients, olive tea leaves are used in the curry sauce, while taking advantage of the bitter and astringent taste unique to olive tea, and the characteristics and benefits of flavor, taste, and efficacy unique to olive tea We provide curry dishes containing olive tea.

<Polyphenol>
The polyphenol which olive contains as an active ingredient is demonstrated.
For the components separated from olive oil, the term “polyphenol” has come to be used because most of them are polyhydroxy derivatives. “Olive Oil-Chemistry and Technology” author D. Boskou says, “The term polyphenols are used for convenience, but not all of them are polyhydroxy derivatives, and this fraction is a mixture of complex compounds whose chemistry In addition, there is no official method for measuring natural phenols in olive oil, so the total polyphenol content and the percentage of individual substances published by each researcher have not been established. "It is difficult to compare the results." The content of polyphenols in olive oil depends on the variety, cultivation environment (region, altitude, soil, weather, etc.), cultivation method (especially the presence or absence of pests, irrigation, fertilization, harvest time and method), post-harvest fruit treatment, There are considerable variations depending on the method of oil collection and oil storage.
Olepane, a kind of polyphenol that is a functional component contained in olive leaves, is a particularly abundant substance in olives. In addition to antioxidant activity (prevents aging), antibacterial activity (amino acid synthesis of pathogenic bacteria) It is also a substance closely related to tyrosinase inhibitory activity (whitening effect). Flavonoids such as apigenin, luteonin, and quercetin are also included. Both are known to have antioxidant activity. In addition, it contains calcium, iron and tocopherol (vitamin E). The effects are expected to prevent aging and lifestyle-related diseases.

  The feature of the present invention is that the olive plant is used as a raw material, and how olives are used, the olive flavor is not impaired and the olive fruit has a unique texture, or the olive leaves have a bitter taste. Whether or not the food can be provided is solved by making the curry food combined with collagen.

<collagen>
Collagen is a protein present in large quantities in human and animal skin, bone, cartilage, tendon, blood vessel wall, and the like. Most of these natural collagens are regularly associated by cross-linking between molecules to form a fibrous or membrane structure insoluble in water. Water-soluble collagen can be slightly obtained as a natural product from the dermis of larvae, etc., but it is usually obtained by treating water-insoluble natural collagen by enzyme solubilization, alkali solubilization, hydrolysis methods or the like. Gelatin is obtained by denaturing natural collagen and heat-solubilizing it. Collagen-containing foods are said to promote skin metabolism by supplementing collagen and have skin beautifying effects. When collagen is ingested, it is broken down into peptides and amino acids in the body and used for synthesis. It is also considered to promote collagen metabolism from different pathways. L-ascorbic acid is a vitamin necessary for the production pathway of hydroxyproline, which is a component of collagen, and carrots, carrots, pearl barley, etc. are plant extracts that increase skin metabolism. In addition, development of a component that promotes the synthesis of collagen has been desired. Collagen can use the dermis extract of animals, such as a cow, a pig, and a chicken, or its hydrolyzate. The hydrolyzate can be obtained by hydrolyzing collagen or gelatin with an enzyme. In addition to the functions of collagen itself, collagen does not impair the flavor of olives used together, has a texture specific to olive fruits, or takes advantage of the bitter taste unique to olive leaves. .1 to 3% by weight, preferably 0.3 to 1% by weight.

<Curry sauce>
A solid form is well known as a carrero. This solid curry roux is divided by hand according to the amount used. Pasty curry roux has been developed and is already on the market. As this paste-like curry, for example, water, fats and oils having fluidity at 20 to 40 ° C., starch not substantially pregelatinized, curry powder, spices, seasonings and the like are the main components, and the fats and oils are dispersed phase, aqueous There is a paste-like carreru (Japanese Patent Publication No. 63-3583) having a continuous phase structure.
In the present invention, such curry roux can be used to make a curry sauce using collagen and olive tea (water) and / or olive tea leaves and water. In the examples, the basic composition is changed according to curry utensils or according to sweet, medium hot, dry, etc., while taking advantage of the bitter and astringent taste unique to olive tea, the flavor and taste unique to olive tea We made a curry sauce containing olive tea that maintains its characteristics and efficacy.

<Ingredients>
As for ingredients, olive fruits are essential for olive curry. The amount of olive fruit that can be used tastefully is used so that it is 1 to 10% by weight of two or more olives selected from the group consisting of olive fruit, olive tea, and olive oil in the Carreru composition. 4 to 6% by weight is a standard. Vegetables used as ingredients are, for example, onion, carrot, celery, garlic, ginger, etc., fruits are, for example, olive fruit, apple, banana, pine, mango, etc., fruit vegetables are, for example, tomatoes, and spices Examples thereof include fragrant vegetables, turmeric, thyme, tarragon, sage, basil, marjoum dill, organo, chervil, fennel, coriander seed, metch seed, cumin seed, pepper.
When using livestock meat and seafood as ingredients, there is no particular limitation as long as it can be used as ingredients for curry. “Iki beef”, “Iki pork”, and “Iki Cochin” are preferably used.
The standard of the amount of each raw material that can be used tastefully is 5 to 50%, preferably 10 to 30% for onion, and 0 to 10%, preferably 1 to 5% for carrots. Celery, garlic and ginger are 0 to 10%, preferably 0.5 to 3%, turmeric is 0 to 15%, preferably 1 to 10%, and olive fruit is 0 to 6%, preferably 0.5-5%, apple 0-30%, preferably 10-20%, pine, banana, mango 0-20%, preferably 5-15%, tomato 0-0 30%, preferably 2-12%. Further, savory vegetables are 0 to 10%, preferably 2 to 5%, and other spice ingredients are 0 to 2%, preferably 0.05 to 1.0%.

  The size of solid particulate materials such as vegetables, fruits, fruit vegetables and spices is arbitrary. Examples of the method for making solid particles from raw materials such as vegetables, fruits, fruit vegetables, and spices include a crushing process and a grinding process. In the case of performing such treatment, it is preferable to treat by a method that reduces drip as much as possible. For example, a cooking cutter, a mixer, a commitrol, or the like may be used. In addition, raw materials such as vegetables, fruits, fruit vegetables, and spices that are made into solid particles are subjected to roasting treatment (using olive oil in the present invention), heat sterilization treatment, and the like in the production process of curry cooking utensils. Therefore, there are some that shrink depending on the type of raw material and the degree of heating. Therefore, when crushing raw materials such as vegetables, fruits, fruit vegetables and spices, it is necessary to crush the raw material to a size larger than the size of the solid particles contained in the curry dish in consideration of this shrinkage.

In addition to the above-mentioned raw materials used in producing the curry sauce in the present invention, raw materials usually used for curry sauce, such as wheat flour, fats and oils, curry powder, and seasonings, can be mentioned.
The kind of wheat flour is not particularly limited, and for example, soft flour or the like can be used, and the content in the curry sauce is generally 0 to 50%, preferably 4 to 35%.

  The fats and oils include natural fats and oils, processed fats and oils, and mixtures thereof. In the present invention, olive oil is used as at least a part thereof. In addition to olive oil, any of oils and fats that are solid at room temperature, such as lard, beef tallow, butter, and oils that are liquid at room temperature, such as corn oil, palm oil, safflower oil, and the like may be used. Olive oil is a liquid oil that can be used to give the curry dishes the unique flavor, taste and efficacy of olive oil, and it has good fluidity and can be easily taken out from a bag container. It is preferable. The content of oil and fat in curry dishes is generally 10-30%. However, in the present invention, it is 0.5% to 30% regardless of the range. By specifying this range, it is possible to prevent the separation of fats and oils during product preservation while maintaining the unique flavor, taste, and efficacy of olive oil, and roasting raw materials such as flour and onion without burning Can be processed.

  As curry powder and seasonings, those used in the production of commercially available curry sauce can be used. Specific examples of the seasoning include salt and various bouillons. The contents of the curry powder and the seasoning in the curry sauce are determined according to the desired flavor, taste and the like.

<Packing, sterilization, shipping>
The desalted olive fruit and vegetables fried in olive oil are weighed in a retort pouch, filled with curry sauce using an automatic filling machine, and sterilized by heating at 120 ° C for 30 minutes.
The manufacturing method of the bagging curry food of this invention measures the ingredients cooked in the flexible heat-resistant container, and each is filled with curry sauce with an automatic filling machine, and 120 degreeC and 30 minutes heat-sterilize after filling. To do. As the retort pouch, a heat-resistant bag-like container to which viscous food or liquid food can be applied is adopted. The retort curry food that has been presented is then packaged and shipped.

Details of the present invention will be described in Examples. The present invention is not limited to these examples.
The raw materials used in the examples are the following products.
Soy sauce: Awaguchi special-grade soy sauce [Malkin Tadayu Co., Ltd.]
Seasoning powder: Seasoning powder 6540 [Ariake Japan Co., Ltd.]
Wheat flour: Red treasure bag (manufactured by Masuda Flour Mill)
Starch: Pine Ace # 1 (waxy corn starch) (Matsuya Chemical Co., Ltd.), Farinex VA70TJ (Tapioca Starch) (Imported by Matsutani Chemical Co., Ltd.)
Sugar (upper white): Beet upper white sugar HO (manufactured by Nippon Sugar Sugar Co., Ltd.)
Curry powder: Special SB Curry [manufactured by SB Foods Co., Ltd.]
Tomato paste: Tomato paste acyl [imported by Yasuma Co., Ltd.]
Brewing seasoning: Nishiki-200 (Kyowa Hakko Foods Co., Ltd.)
Ginger paste (manufactured by Asano Co., Ltd.)
Seasonings (amino acids, etc.) MI-POONG (Na-L-glutamate) [Ceil Jedan Japan Co., Ltd.], IN (Na inosinate), Ajame powder KF [Ajinomoto Co., Ltd.]
Beef paste: Beef paste F-6027 [Ariake Japan Co., Ltd.]
Collagen: Peptide RRA (derived from bovine skin) [Nippi Co., Ltd.]
Yeast extract: Yeast extract RK, Super yeast extract [Ajinomoto Co., Inc.]
Caramel color: Liquid caramel FA (Class 4) [Made by Amano Jitsugyo Co., Ltd.]
Garlic powder [manufactured by Yasuma Co., Ltd.]
Spices: Curry SP49576 [manufactured by Saneigen FFI Co., Ltd.]
Olive tea leaves (manufactured by Yamahisa)

Production of olive curry <Olive curry sauce>
(Combination of 100kg sauce volume)
6 liters of soy sauce, seasoning powder (extract-like seasoning) 3.6 kg, wheat flour 3 kg, starch 1.9 kg, sugar (upper white) 1.7 kg, curry powder 1.23 kg, tomato paste 1.2 kg, brewing seasoning 1 liter , 800 g of ginger paste, 720 g of seasonings (amino acids, etc.), 600 g of beef paste, 300 g of collagen, 120 g of yeast extract, 120 g of caramel pigment, 100 g of garlic powder, 20 g of spices (food additives), 10 liters of olive tea (water), olive tea leaves 100g, water about 70kg

<Olive curry ingredients>
Olive fruit (salted, seed-free) 7 kg, onion (frozen) 15 kg, potato (frozen) 7 kg, carrot (salt) 5 kg, olive oil (for frying) 800 g

<Processing of ingredients>
Immerse the salted olive fruit in water for a day and a night to demineralize it. Half-thawed frozen onion, frozen potatoes, cut, mixed with salted carrots soaked in water, fried in a steam kettle filled with olive oil to a level that can be cooked, and then allowed to cool. Add the juice from the fried sauce when making the curry sauce.

<Creating curry sauce>
Boil olive tea leaves in 100 times water and boil for 5 minutes to make olive tea.
Add soy sauce, sugar, tomato paste, ginger paste, beef paste, brewing seasoning, garlic powder, yeast extract, seasoning powder, seasoning (amino acids, etc.), caramel pigment, collagen, olive tea and water to a stirring steam kettle. And mix by heating. After boiling, stop the steam, add flour and starch, curry powder, spices (food additives) dissolved in water, stir well, add steam again, and adjust the temperature to prevent sticking, about 90 ℃, Brix12
Mix by heating for about 1 hour. Then, it is cooled to about 20 ° C.

<Packing, sterilization, shipping>
The desalted olive fruit and vegetables fried in olive oil are weighed in a retort pouch, filled with curry sauce using an automatic filling machine, and sterilized by heating at 120 ° C for 30 minutes. Then, the finished product is packaged and shipped.
The weight of olive fruit is about 3 grams on average after processing, and 3 grains are put by hand. For vegetables and curry sauce, weigh and pack each separately. One product bag is 9 g of olive fruits, 31 g of vegetables, and 160 g of curry sauce for a total of 200 g.

<Evaluation of tasting panelists>
The evaluation of the 10 tasting panelists was performed in five stages of evaluation items (taste, hotness, thickness, color, overall): very good, good, normal, a little bad, and bad. The results are mostly very good and good, and the constructive ones in the comments of the overall evaluation are listed below.
Paneler A: The hotness is just right. The olive fruit has a characteristic olive taste. Lou also had a little scent of olives, but I think it will become more characteristic if it is a little stronger.
Paneler B: To make full use of the texture of olive fruit, increase the viscosity by increasing the potato (vegetables in general) with a different texture and contrast the texture. At that time, adding meat-based or fish-based extracts will also increase the taste.
Paneler C: The hotness is just right. The olive color remains, but I want a bit more texture. Overall healthy and very tasty.
Paneler D: It seems to be a simple curry with spices that match the taste of olives. I think that the characteristics can be utilized even if the vegetables are thickened by adding more vegetables.
Paneler E: Don't make olives one size larger, cut them in half and eat them with rice.

Manufacture of Sanuki Sansei Curry <Sanuki Sansei Beef Curry Sauce>
(Combination of 100kg beef sauce output)
6 liters of soy sauce, seasoning powder (extract-like seasoning) 3.6 kg, wheat flour 3 kg, starch 1.9 kg, sugar (upper white) 1.7 kg, curry powder 1.28 kg, tomato paste 1.2 kg, brewing seasoning 1 liter , 800 g of ginger paste, 720 g of seasonings (amino acids etc.), 700 g of beef paste, 300 g of collagen, 200 g of yeast extract, 130 g of caramel pigment, 100 g of garlic powder, 20 g of spices (food additive), 10 liters of olive tea (water), olive tea leaves 100g, water about 70kg

<Sanuki three animal beef curry ingredients>
Onion (frozen) 15 kg, Potato (frozen) 7 kg, Carrot (salt) 5 kg, Olive oil (for fried food) 1 kg, Olive oil (for addition) 1 kg, Sanuki beef leg 16 kg

<Processing of ingredients>
Put olive oil in the steam kettle and stir the Sanuki beef leg, then let it cool.
Half-thawed frozen onion, frozen potatoes, cut, mixed with salted carrots soaked in water, fried in a kettle fried with Sanuki beef peach meat, lightly cooked and then allowed to cool. Add the juice from the fried sauce when making the curry sauce.

<Creating curry sauce>
Olive tea is boiled for 5 minutes after boiling in water to make olive tea.
Add soy sauce, sugar, tomato paste, ginger paste, beef paste, brewing seasoning, garlic powder, yeast extract, seasoning powder, seasoning (amino acids, etc.), caramel pigment, collagen, olive tea and water to a stirring steam kettle. And mix by heating. After boiling, stop the steam, add flour and starch, curry powder, spices (food additives) dissolved in water, stir well, add steam again, and adjust the temperature to prevent sticking, about 90 ℃, Brix12
Mix by heating for about 1 hour. Then, it is cooled to about 20 ° C.

<Packing, sterilization, shipping>
Weigh Sanuki beef peach meat and vegetables fried in olive oil in a retort pouch, fill each curry sauce with an automatic filling machine, and sterilize by heating at 120 ° C for 30 minutes. Then, the finished product is packaged and shipped.
Weigh and pack meat, vegetables and curry sauce separately. One product bag is 15 g of Sanuki beef peach meat, 30 g of vegetables, and 155 g of curry sauce for a total of 200 g.

<Evaluation of tasting panelists>
Evaluation of 15 tasting panelists was carried out in five stages of evaluation items (taste, hotness, thickness, color, overall): very good, good, normal, a little bad, bad. Most of the results were very good, but no panelists were aware of olive tea or olive oil as far as the overall evaluation comments were concerned. The following items are to be evaluated in comparison with a conventional product that does not use olive tea or olive oil (the applicant's beef curry).
Paneler A: The hotness is just right. I think the taste is milder than the previous beef curry.
Paneler B: The meat was soft and delicious with spices. I feel hotter than the previous beef curry. I think Tomomi is just right.
Paneler F: The color may be darker than before. It's better than before. Thoromi is better than before. At the end, something like hotness remains, but not bad.
Paneler G: It ’s just a good thief that you do n’t feel like eating anymore. Color is also good. The spiciness of the aftertaste is distinctive from the spiciness of the spice and chemical seasoning curry.

Manufacture of Sanuki Sansei Curry <Sanuki Sansei Chicken Curry Sauce>
(Combination of 100kg chicken sauce output)
6 liters of soy sauce, seasoning powder (extract-like seasoning) 3.6 kg, wheat flour 3 kg, starch 1.9 kg, sugar (upper white) 1.6 kg, curry powder 1.28 kg, tomato paste 1.4 kg, brewing seasoning 1 liter , 1 kg of ginger paste, 820 g of seasoning (amino acid, etc.), 500 g of beef paste, 300 g of collagen, 200 g of yeast extract, 100 g of caramel pigment, 100 g of garlic powder, 20 g of spice (food additive), 10 liters of olive tea (water), olive tea leaves 100g, water about 70kg

<Sanuki Three Animal Chicken Curry Ingredients>
Onion (frozen) 15 kg, Potato (frozen) 7 kg, Carrot (salt) 5 kg, Olive oil (for fried food) 1 kg, Olive oil (for addition) 1 kg, Iki Cochin thigh 16 kg

<Processing of ingredients>
The above chicken curry material is processed in the same manner as in Example 2. In the same way, add the juice from the fried sauce when making the curry sauce.

<Creating curry sauce>
Prepared in the same manner as in Example 2 according to the above chicken sauce formulation.

<Packing, sterilization, shipping>
Weigh Sanuki Cochin peach meat and vegetables fried in olive oil in a retort pouch, fill each curry sauce with an automatic filling machine, and sterilize by heating at 120 ° C for 30 minutes. Then, the finished product is packaged and shipped. One bag of product is a total of 200 g with 15 g of Sanuki Cochin peach meat, 30 g of vegetables, and 155 g of curry sauce.

<Evaluation of tasting panelists>
Nine tasting panelists evaluated the evaluation items (taste, spiciness, thickness, color, overall) in five stages: very good, good, normal, a little bad, and bad. Most of the results were very good and good, but no panelists were aware of olive tea or olive oil as far as the overall evaluation comments were concerned. The following items are to be evaluated in comparison with a conventional product that does not use olive tea or olive oil (the applicant's beef curry).
Paneler B: I heard the spices, and I think the color looks good. I feel the most painful among the three kinds of cattle curry. Thoromi is good. The meat is soft and delicious. I think it's more delicious than the previous chicken curry.
Paneler C: Easier to eat than previous chicken curry. The taste is light.
Paneler H: I think the taste is refreshing and delicious, but personally I feel sweet instead of being hot. I think the taste has improved as the strange sour taste of the previous chicken curry disappeared.
Paneler I: I felt that there was some bitterness in the beginning, but it disappeared while I was eating. I think the color and viscosity are good. It's hard for me, but I think it's a delicious range.
I think the taste is thicker than the previous chicken curry.

Manufacture of Sanuki Sansei Curry <Sanuki Sanzo Pork Curry Sauce>
(Combination of 100kg pork sauce output)
5 liters of soy sauce, seasoning powder (extract-like seasoning, Ariake Japan) 3.6 kg, wheat flour 3 kg, starch 1.9 kg, sugar (upper white) 2 kg, curry powder 1.23 kg, tomato paste 1.4 kg, brewed seasoning 2 liters of ingredients, 500 g of ginger paste, 720 g of seasonings (amino acids, etc.), 600 g of beef paste, 300 g of collagen, 200 g of yeast extract, 100 g of caramel pigment, 100 g of garlic powder, 20 g of spices (food additives), 10 liters of olive tea (water) , Olive tea leaves 100g, water about 70kg

<Sanuki Three Animal Pork Curry Materials>
Onion (frozen) 15kg, Potato (frozen) 7kg, Carrot (salt) 5kg, Olive oil (for stir-fry) 1kg, Olive oil (for addition) 1kg, Sanuki Yume pork leg 16kg

<Processing of ingredients>
The above pork curry material is processed in the same manner as in Example 2. In the same way, add the juice from the fried sauce when making the curry sauce.

<Creating curry sauce>
It is prepared in the same manner as in Example 2 according to the composition of the pork sauce.

<Packing, sterilization, shipping>
Weigh Sanuki Yume pork and vegetables fried in olive oil in a retort pouch, fill each curry sauce with an automatic filling machine, and sterilize by heating at 120 ° C for 30 minutes. Then, the finished product is packaged and shipped. One product bag is 15 g of Iki Yume pork peach meat, 30 g of vegetables, and 155 g of curry sauce for a total of 200 g.

<Evaluation of tasting panelists>
Evaluation of 17 tasting panelists was carried out in five stages of evaluation items (taste, hotness, thickness, color, overall): very good, good, normal, a little bad, bad. Most of the results were very good and good, but no panelists were aware of olive tea or olive oil as far as the overall evaluation comments were concerned. The following items are to be evaluated in comparison with a conventional product that does not use olive tea or olive oil (the applicant's beef curry).
Paneler A: The color is more appetizing than the previous pork curry. Slightly sweet, but better than pungent and better. You can make it a little more spicy (midway with beef curry). Thoromi is also good.
Paneler J: Compared to previous pork curry, it is much better. It doesn't feel so hot when you eat it, but it feels hot when you are over the throat. It is moderately thick and delicious.
Paneler K: It suits the taste better than the previous pork curry. As you eat, the tangle spreads in your mouth and remains comfortable.
Paneler L: Slightly sweet, but irritating later. I think that the feature came out from the previous pork curry.
Paneler M: I thought it was more delicious than the previous pork curry. I want more meat because it is pork curry.

Olives are used as the ingredients for curry dishes, and are mixed with collagen in the form of olive fruits, olive tea, and olive oil. ”May expand demand.

Claims (8)

  A curry dish in which curry sauce and ingredients are packaged, wherein the raw material is olive, and two or more kinds selected from the group consisting of olive fruit, olive tea, and olive oil are used together with collagen. cuisine.   The packaged curry dish according to claim 1, wherein the olive oil is virgin oil, refined oil and / or pure oil.   3. The bag-cured curry dish according to claim 1 or 2, wherein the olive fruit is obtained by salt-removing a seed-extracted olive that has been stored after being subjected to an astringent process and a seed-exclusion.   4. The packaged curry dish according to claim 1, 2 or 3, wherein the olive tea is a powdered and / or water extract.   The bag-filled curry dish according to any one of claims 1 to 4, wherein the collagen is a dermis extract of an animal such as cow, pig or chicken or a hydrolyzate thereof. The bag-filled curry dish according to any one of claims 1 to 5, wherein collagen is blended in an amount of 0.1 to 3% by weight in a curry sauce. The bag-filled curry dish according to any one of claims 1 to 6, wherein the olive tea leaves are blended in an amount of 0.05 to 0.5% by weight in a curry sauce. The bag-filled curry dish according to any one of claims 1 to 7, wherein two or more kinds selected from the group consisting of olive fruit, olive tea, and olive oil are blended in an amount of 1 to 10% by weight in the curry dish.