JP2008306989A - Pasty food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide pasty food using at maximum characteristic flavors of spices, and to provide a method for producing the pasty food. <P>SOLUTION: The pasty food which contains spice and edible oils and fats containing erucic acid in the constituent fatty acid is produced and added to curry, or the like. The edible oils and fats which contain erucic acid is rapeseed oil or mustard oil. The spice is at least one kind selected from among a group consisting of Cuminum cyminum, ginger, garlic, cardamom, clove, cinnamon, laurel, red pepper and turmeric. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a pasty food using a spice and a method for producing the same.

  Today, spices are being integrated into our daily lives, such as a wide variety of spices on the shelves at general retail stores. It is thought that the number of scenes where spices are used for cooking at home is increasing. In particular, dishes that use a lot of spices such as curry are widely spread, and the scene of cooking by hand is increasing due to the recent cooking boom.

  So far, the following methods have been reported as methods for effectively using spices. Patent Document 1 discloses a step (A) of forming a raw animal fat having a water content of 4% by weight or more into a granular form when a spice extract is applied to the animal fat to produce a flavored oil or fat, and the formed raw animal fat. And a non-volatile extract of Lamiaceae spice, and a step (C) of filling, sealing, and sterilizing the mixture with the mixture, and adding to the soup. Occasionally, flavored oils and fats that float on the surface of the soup as fat particles and give the soup an appetizing appearance and a preferred flavor of animal fats and excellent long-term stability at room temperature are described.

  In Patent Document 2, a fatty acid having 18 carbon atoms is 83 to 99% by mass with respect to the entire fat and oil, and a fatty acid having 16 carbon atoms having 0 double bonds is 0 to 11% by mass with respect to the entire fat and oil. Fatty acids other than those having 18 carbon atoms and 16 carbon atoms are contained in an amount of 0 to 4% by mass with respect to the entire fat and oil, and the fatty acid having 18 carbon atoms has a specific fatty acid composition and has specific characteristics. It is stated that it can be stably stored for a long period of time while maintaining the characteristics such as the original fragrance and pungent taste, using a spice oil and fat composition in which spices are blended with 100% by mass of the whole oil and fat. ing.

  Furthermore, Patent Document 3 discloses curryed compositions in which seed spices such as mustard seeds are heated to 80 ° C. to 180 ° C. in animal and vegetable oils and then ground, and further a spice extract and / or flavor oil is added. It is described that, by adding to the above, there is a sense of unity throughout the heating process such as reheating cooking and retort sterilization, and the flavor of curry can be enhanced naturally.

However, it cannot be said that the flavor of spices can be utilized to the maximum by any method.
JP-A-6-303903 JP 2003-102382 A JP 2000-224969 A

  An object of this invention is to provide the paste-like food which extracted the flavor with the characteristic of a spice to the maximum, and its manufacturing method.

  As a result of intensive studies to solve the above problems, the present inventors provide a pasty food with an unprecedented aroma by adding a specific spice in a specific fat and oil and heating it. As a result, the present invention has been completed.

  That is, the first of the present invention relates to a paste-like food characterized by containing an edible fat and oil containing erucic acid as a constituent fatty acid and a spice. A preferred embodiment relates to the pasty food as described above, wherein the spice is at least one selected from the group consisting of cumin, ginger, garlic, cardamom, cloves, cinnamon, laurel, red pepper, and turmeric. More preferably, the content of erucic acid is 1.0% by weight to 50% by weight in the total fatty acids of the edible oil / fat, more preferably the edible oil / fat is mustard oil And / or rapeseed oil, characterized in that the content of the above-mentioned paste-like food, most preferably spice, is 0.1% to 60% by weight in the whole paste-like food. It is related with the pasty food in any one of 1-4. In the second aspect of the present invention, a edible fat or oil containing erucic acid as a constituent fatty acid is heated to 30 ° C. to 100 ° C., and a spice is added thereto, followed by further heating for 5 to 60 minutes. Regarding the method.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to provide the paste-like food which extracted the flavor characteristic of spices to the maximum, and its manufacturing method, It is characterized by foods using this, especially foods, such as stew and curry. A certain flavor can be given.

  Hereinafter, the present invention will be described in more detail. The pasty food of the present invention mainly contains edible oils and spices containing erucic acid in the constituent fatty acids, and edible fats and oils not containing erucic acid in the constituent fatty acids, antioxidants, fragrances, oil-soluble emulsifiers, etc. May be included.

  The erucic acid according to the present invention is a cis-13-monounsaturated fatty acid having 22 carbon atoms, and examples of edible oils and fats containing it as constituent fatty acids include rapeseed oil and mustard oil. These edible oils and fats can be used either alone or in combination.

  The content of erucic acid is preferably 1.0% by weight to 50% by weight in the total constituent fatty acids of the edible oil / fat. The content of erucic acid here is a value indicating the weight of erucic acid contained as a percentage when the total weight of fatty acids in the edible fat contained in the paste-like food is 100. When the content is less than 1.0% by weight, the flavor of spices may not be sufficiently extracted. When the content is more than 50% by weight, the unfavorable flavor of erucic acid itself is transferred to the food, and a good pasty food is obtained. It may not be obtained.

  In addition, as the spice of the present invention, at least one selected from the group consisting of cumin, ginger, garlic, cardamom, cloves, cinnamon, laurel, red pepper, and turmeric is preferably used, and its form is generally called a hole. Even if it is in the state before pulverization or in the form of powder after pulverization, there is no difference in the effect of the invention, but it is preferably performed in the state of holes. The effect of the present invention is not effective regardless of what kind of spice is used, and a bad flavor derived from the spice is extracted with a substance other than the above-mentioned spices, and a favorable flavor cannot be imparted to foods.

  The weight ratio of the spices to 100 parts by weight of these edible fats and oils may be 0.1 to 60 parts by weight. If it is lower than this range, the flavor extraction degree of the spice will be low, and if it is higher than this range, the flavor of the spice extracted in the oil will increase, and there will be a non-practical product with emphasis on bitterness and umami. End up. In order to make the present invention more effective, it is preferable that the spice weight ratio is 40% by weight to 50% by weight with respect to 100 parts by weight of edible fats and oils.

  The method for producing the paste-like food of the present invention is not particularly limited, but production examples are shown below. An edible oil / fat containing erucic acid as a constituent fatty acid is prepared and put into a cooking utensil to start heating. At this time, the cooking utensils are not subject to any restrictions. For ordinary households, ordinary frying pans and one-handed pans are sufficient, and a stirrer and a heating machine are added for industrial production in large quantities. It is also possible to manufacture with a kettle. The heat source used for heating is not particularly limited, and examples thereof include a direct fire using a gas, an electric type, an electromagnetic induction type, and a jacket type vapor system.

  The heating temperature is preferably between 30 ° C. and 100 ° C., and more preferably when heated between 40 ° C. and 60 ° C., the effect of the invention is high. At this time, if it is less than 30 ° C., a sufficient flavor of spices may not be extracted, and if it exceeds 100 ° C., the flavor components are scattered by heat and the flavor is not preferred. There is a case.

  When the temperature of the edible oil and fat reaches the above heating temperature range, the spice is added, stirred slowly, and heated for 5 to 60 minutes to obtain the intended pasty food. At this time, if the heating time is shorter than 5 minutes, the extraction of the flavor of the spices may be weak, and even if the heating is performed for more than 60 minutes, no further effect may be obtained.

  The pasty food obtained by carrying out the above has a flavor of spices that has never existed so far. For example, when added to curry, a delicious curry with a sufficient flavor of spices can be produced.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

Example 1
First, 100 parts by weight of mustard oil was put in a frying pan with a handle, and a gas stove was lit and heated to 60 ° C. Next, 100 parts by weight of the cumin prototype was weighed and placed in the frying pan. Thereafter, the inside of the frying pan was slowly stirred with a rice scoop while adjusting the heating so that the initial temperature of 60 ° C. could be maintained. After 20 minutes of heat treatment after adding cumin, the fire was stopped to obtain a pasty food. The pasty food obtained as described above had a sufficient flavor of cumin and a favorable flavor.

(Example 2)
A pasty food was produced in the same manner as in Example 1 except that the spice was changed from 100 parts by weight of cumin to 50 parts by weight of cumin and 50 parts by weight of coriander. The obtained paste-like food was a paste-like food having a preferred flavor combined with the scents of cumin and coriander as in Example 1.

(Example 3)
From 100 parts by weight of cumin, 50 parts by weight of cumin, 10 parts by weight of ginger, 10 parts by weight of garlic, 5 parts by weight of cardamom, 5 parts by weight of clove, 5 parts by weight of cinnamon, 5 parts by weight of laurel, 5 parts by weight of red pepper, turmeric A pasty food was produced in the same manner as in Example 1 except that the amount was changed to 5 parts by weight. As in Example 1, the obtained pasty food was a pasty food having a characteristically preferred flavor that was combined with the scent of cumin, ginger, garlic, cardamom, cloves, cinnamon, laurel, red pepper, and turmeric. .

Example 4
A pasty food was produced in the same manner as in Example 1 except that the edible oil / fat was changed from 100 parts by weight of mustard oil to 50 parts by weight of mustard oil and 50 parts by weight of rapeseed oil. As in Example 1, the obtained pasty food was a pasty food having a preferred cumin flavor.

(Comparative Example 1)
First, 100 parts by weight of soybean oil was put in a frying pan with a handle, and the gas stove was lit and heated to 60 ° C. Next, 100 parts by weight of the cumin prototype was weighed and placed in the frying pan. Thereafter, the inside of the frying pan was slowly stirred with a rice scoop while adjusting the heating so that the initial temperature of 60 ° C. could be maintained. After 20 minutes of heat treatment after adding cumin, the fire was stopped and a pasty food was obtained. The paste-like food product obtained as described above was a paste-like food product with an ambiguous flavor, because the spice flavor was not sufficiently extracted.

(Comparative Example 2)
First, 100 parts by weight of mustard oil was put in a frying pan with a handle, and the gas stove was lit and heated to 60 ° C. Next, 100 parts by weight of the turmeric prototype was weighed and placed in the frying pan. Thereafter, the inside of the frying pan was slowly stirred with a rice scoop while adjusting the heating so that the initial temperature of 60 ° C. could be maintained. After the turmeric was added and heat-treated for 20 minutes, the fire was stopped and a pasty food was obtained. The paste-like food obtained as described above was a paste-like food with an ambiguous flavor, because the flavor of spices was not sufficiently extracted.

(Example 5)
2 parts by weight of the paste-like food obtained in Example 1, 10 parts by weight of Kararou (manufactured by Kaneka Sunspice Co., Ltd.), 15 parts by weight of liquid seasonings such as vegetables and fruit paste, and 73 parts by weight of water are all mixed in a pan. Then, the mixture was heated and stirred to 90 ° C. to obtain curry in about 30 minutes. The curry obtained above was a delicious curry with a very excellent quality in spices.

(Comparative Example 3)
2 parts by weight of the paste-like food obtained in Comparative Example 1, 10 parts by weight of Kararou (manufactured by Kaneka Sun Spice Co., Ltd.), 15 parts by weight of liquid seasonings such as vegetables and fruit paste, and 73 parts by weight of water are all mixed in a pan. Then, the mixture was heated and stirred to 90 ° C. to obtain curry in about 30 minutes. The curry obtained above was an uncured curry whose spice was not clearly scented.

Claims (6)

  A paste-like food comprising an edible fat and oil containing erucic acid as a constituent fatty acid and a spice.   The pasty food according to claim 1, wherein the spice is at least one selected from the group consisting of cumin, ginger, garlic, cardamom, clove, cinnamon, laurel, red pepper, and turmeric.   The pasty food according to claim 1 or 2, wherein the content of erucic acid is 1.0 wt% to 50 wt% in the total fatty acids of the edible fat.   The pasty food according to any one of claims 1 to 3, wherein the edible fat is mustard oil and / or rapeseed oil.   The paste-like food according to any one of claims 1 to 4, wherein the spice content is 0.1 to 60% by weight in the whole paste-like food.   A method for producing a paste-like food comprising heating an edible fat containing erucic acid as a constituent fatty acid to 30 ° C to 100 ° C, adding a spice to the resulting mixture, and further heating for 5 to 60 minutes.