JP2020202765A - Seasoning composition and food - Google Patents
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、調味組成物及び食品に関しており、特に特定の原料の風味が増強されている調味組成物及び当該風味が増強されている食品に関する。 The present invention relates to a seasoning composition and a food, and particularly to a seasoning composition in which the flavor of a specific raw material is enhanced and a food in which the flavor is enhanced.
複数の調味料を予め配合し、炒め物などの目的の惣菜を調理するために使用される合わせ調味料（メニュー用調味料）は、種々の惣菜を簡便に調理することを可能とするものであり、家庭で広く利用されている。また、カレーリーフは、南インドやスリランカなどでよく利用されているハーブであり、特許文献１には、カレーリーフの親水性溶媒抽出物が、塩味増強作用を有する旨が記載されている。 The combined seasoning (menu seasoning), which is used to cook the desired side dish such as stir-fry by pre-mixing multiple seasonings, makes it possible to easily cook various side dishes. Yes, it is widely used at home. In addition, curry leaf is an herb often used in South India, Sri Lanka, and the like, and Patent Document 1 describes that the hydrophilic solvent extract of curry leaf has a salty taste enhancing effect.
ある種のメニュー用調味料には、風味付けのために胡麻やピーナッツなどの種実類又はナッツ類が添加されていることがあるが、これらはアレルゲンとなり得るものであるため、種実類及び／又はナッツ類の使用量を少なくすることが求められている。そこで、本発明は、たとえ種実類及び／又はナッツ類の使用量が少なかったとしても、その風味を十分に感じることができるように、種実類及び／又はナッツ類の風味が増強された調味組成物又は食品を提供することを目的としている。 Some menu seasonings may contain nuts or nuts such as sesame seeds and peanuts for flavoring, but these can be allergens and therefore seeds and / or It is required to reduce the amount of nuts used. Therefore, the present invention has a seasoning composition in which the flavor of seeds and / or nuts is enhanced so that the flavor can be sufficiently felt even if the amount of seeds and / or nuts used is small. It is intended to provide goods or food.
本発明者らは、上記課題を解決すべく鋭意検討した結果、カレーリーフ又はその抽出物が種実類及び／又はナッツ類の風味を増強できることを見出し、本発明を完成させた。すなわち、本発明は、以下に示す調味組成物、食品、風味増強剤、及び風味を増強する方法を提供するものである。
〔１〕種実類及び／又はナッツ類と、カレーリーフ及び／又はその抽出物とを含む調味組成物。
〔２〕前記種実類及び前記ナッツ類の含有量に対する前記カレーリーフ及びその抽出物の含有量（生葉換算）の比が、質量比で１×１０-5〜０．２である、前記〔１〕に記載の調味組成物。
〔３〕前記カレーリーフ及びその抽出物の含有量（生葉換算）が、前記調味組成物の全質量に対して１×１０-5〜０．２質量％である、前記〔１〕又は〔２〕に記載の調味組成物。
〔４〕フェヌグリークをさらに含む、前記〔１〕〜〔３〕のいずれか一項に記載の調味組成物。
〔５〕脱脂粉乳、白胡椒、ホエイパウダー、チーズ、及び酵母エキスからなる群から選択される少なくとも１種をさらに含む、前記〔１〕〜〔４〕のいずれか一項に記載の調味組成物。
〔６〕焙煎唐辛子、焙煎マスタードシード、焙煎クミン、焙煎キャラウェイ、焙煎アニス、焙煎セロリシード、焙煎コリアンダー、焙煎ターメリック、焙煎パプリカ、及び焙煎ガーリックからなる群から選択される少なくとも１種をさらに含む、前記〔１〕〜〔５〕のいずれか一項に記載の調味組成物。
〔７〕黒胡椒、花椒、山椒、及びキャラウェイからなる群から選択される少なくとも１種をさらに含む、前記〔１〕〜〔６〕のいずれか一項に記載の調味組成物。
〔８〕種実類及び／又はナッツ類と、カレーリーフ及び／又はその抽出物とを含む食品。
〔９〕前記種実類及び前記ナッツ類の含有量（生葉換算）に対する前記カレーリーフ及びその抽出物の含有量（生葉換算）の比が、質量比で１×１０-5〜０．２である、前記〔８〕に記載の食品。
〔１０〕前記カレーリーフ及びその抽出物の含有量（生葉換算）が、前記食品の全質量に対して１×１０-6〜０．０２質量％である、前記〔８〕又は〔９〕に記載の食品。
〔１１〕フェヌグリークをさらに含む、前記〔８〕〜〔１０〕のいずれか一項に記載の食品。
〔１２〕脱脂粉乳、白胡椒、ホエイパウダー、チーズ、及び酵母エキスからなる群から選択される少なくとも１種をさらに含む、前記〔８〕〜〔１１〕のいずれか一項に記載の食品。
〔１３〕焙煎唐辛子、焙煎マスタードシード、焙煎クミン、焙煎キャラウェイ、焙煎アニス、焙煎セロリシード、焙煎コリアンダー、焙煎ターメリック、焙煎パプリカ、及び焙煎ガーリックからなる群から選択される少なくとも１種をさらに含む、前記〔８〕〜〔１２〕のいずれか一項に記載の食品。
〔１４〕黒胡椒、花椒、山椒、及びキャラウェイからなる群から選択される少なくとも１種をさらに含む、前記〔８〕〜〔１３〕のいずれか一項に記載の食品。
〔１５〕カレーリーフ及び／又はその抽出物を含む、種実類及び／又はナッツ類の風味増強剤。
〔１６〕種実類及び／又はナッツ類を含む食品において、前記種実類及び／又は前記ナッツ類の風味を増強する方法であって、カレーリーフ及び／又はその抽出物を前記食品に添加する工程を含む方法。
As a result of diligent studies to solve the above problems, the present inventors have found that curry leaf or an extract thereof can enhance the flavor of nuts and / or nuts, and have completed the present invention. That is, the present invention provides the following seasoning compositions, foods, flavor enhancers, and methods for enhancing flavor.
[1] A seasoning composition containing seeds and / or nuts, curry leaf and / or an extract thereof.
[2] The ratio of the content (in terms of fresh leaves) of the curry leaf and its extract to the content of the seeds and nuts is 1 × 10 -5 to 0.2 in terms of mass ratio. ] The seasoning composition according to.
[3] The content (raw leaf equivalent) of the curry leaf and its extract is 1 × 10 -5 to 0.2% by mass with respect to the total mass of the seasoning composition, as described in [1] or [2]. ] The seasoning composition according to.
[4] The seasoning composition according to any one of [1] to [3] above, further comprising fenugreek.
[5] The seasoning composition according to any one of [1] to [4] above, further comprising at least one selected from the group consisting of skim milk powder, white pepper, whey powder, cheese, and yeast extract. ..
[6] From a group consisting of roasted pepper, roasted mustard seed, roasted cumin, roasted caraway, roasted anise, roasted celery seed, roasted coriander, roasted turmeric, roasted paprika, and roasted garlic. The seasoning composition according to any one of [1] to [5] above, further comprising at least one selected.
[7] The seasoning composition according to any one of [1] to [6] above, further comprising at least one selected from the group consisting of black pepper, Chinese pepper, Japanese pepper, and caraway.
[8] A food containing seeds and / or nuts and curry leaf and / or an extract thereof.
[9] The ratio of the content of the curry leaf and its extract (converted to fresh leaves) to the content of the seeds and nuts (converted to fresh leaves) is 1 × 10 -5 to 0.2 in terms of mass ratio. , The food according to the above [8].
[10] In the above [8] or [9], the content of the curry leaf and its extract (in terms of fresh leaves) is 1 × 10 -6 to 0.02% by mass with respect to the total mass of the food. Listed foods.
[11] The food according to any one of [8] to [10] above, further comprising fenugreek.
[12] The food according to any one of [8] to [11] above, further comprising at least one selected from the group consisting of skim milk powder, white pepper, whey powder, cheese, and yeast extract.
[13] From a group consisting of roasted pepper, roasted mustard seed, roasted cumin, roasted caraway, roasted anise, roasted celery seed, roasted coriander, roasted turmeric, roasted paprika, and roasted garlic The food according to any one of [8] to [12] above, further comprising at least one selected.
[14] The food according to any one of [8] to [13] above, further comprising at least one selected from the group consisting of black pepper, Chinese pepper, Japanese pepper, and caraway.
[15] A flavor enhancer for nuts and / or nuts, which comprises curry leaf and / or an extract thereof.
[16] In a food containing seeds and / or nuts, a step of adding curry leaf and / or an extract thereof to the food is a method for enhancing the flavor of the seeds and / or nuts. How to include.
本発明に従えば、種実類及び／又はナッツ類の風味を有する調味組成物又は食品に、カレーリーフ及び／又はその抽出物を併せて配合することにより、種実類及び／又はナッツ類の風味を増強することができる。したがって、調味組成物又は食品において種実類及び／又はナッツ類の使用量を抑えることが可能となり、例えば、アレルゲンが低減された調味組成物又は食品を提供することができる。 According to the present invention, by blending a seasoning composition or food having a flavor of seeds and / or nuts with curry leaf and / or an extract thereof, the flavor of seeds and / or nuts can be obtained. Can be enhanced. Therefore, it is possible to reduce the amount of seeds and / or nuts used in the seasoning composition or food, and for example, it is possible to provide the seasoning composition or food with reduced allergens.
以下、本発明をさらに詳細に説明する。
本発明は、種実類及び／又はナッツ類と、カレーリーフ及び／又はその抽出物とを含む調味組成物に関している。本明細書に記載の「調味組成物」とは、調理中の食材に又はできあがった料理に味や香りなどを付与するための組成物のことをいう。前記調味組成物は、例えば、炒め物や煮物などの種々の調理品を作製するためのメニュー用調味料、鍋や麺用のスープの素、並びに、カレー、シチュー、ハヤシライスソース、ハッシュドビーフ、及びその他各種ソースを調理するためのルウなどとして使用することができる。
Hereinafter, the present invention will be described in more detail.
The present invention relates to a seasoning composition containing nuts and / or nuts and curry leaf and / or an extract thereof. The "seasoning composition" described in the present specification refers to a composition for imparting a taste, aroma, or the like to a cooking ingredient or a finished dish. The seasoning composition includes, for example, seasonings for menus for making various cooked foods such as stir-fried foods and simmered foods, soup bases for pots and noodles, and curry, stew, hayashi rice sauce, hashed beef, and so on. It can also be used as a roux for cooking various other sauces.
本明細書に記載の「種実類」とは、硬い皮や殻に包まれた食用の果実及び種子の総称であり、本明細書に記載の「ナッツ類」とは、前記種実類のうちの木の実と一般にナッツと認識されている一部の豆類との総称である。前記種実類及び／又は前記ナッツ類としては、当技術分野で使用されるものを特に制限されることなく採用することができるが、例えば、前記種実類及び／又は前記ナッツ類は、胡麻、ピーナッツ、アーモンド、クルミ、カシューナッツ、及びペカンナッツからなる群から選択される少なくとも１種であってもよい。前記種実類及び前記ナッツ類の含有量は、特に限定されず、前記調味組成物を用いて作製する食品の種類に応じて、適宜調整することができる。 The "nuts and seeds" described in the present specification are a general term for edible fruits and seeds wrapped in hard skins and shells, and the "nuts" described in the present specification are among the above-mentioned seeds and seeds. It is a general term for nuts and some legumes that are generally recognized as nuts. As the seeds and / or nuts, those used in the art can be adopted without particular limitation. For example, the seeds and / or nuts are sesame seeds and peanuts. , Almonds, walnuts, cashew nuts, and pecan nuts may be at least one selected from the group. The contents of the seeds and seeds and the nuts are not particularly limited, and can be appropriately adjusted according to the type of food produced by using the seasoning composition.
本明細書に記載の「カレーリーフ」とは、オオバゲッキツ又はナンヨウザンショウなどと呼ばれるミカン科の樹木の葉であり、特に南インドやスリランカでハーブとして利用されている。本発明の調味組成物においては、前記カレーリーフは、葉のまま又は粉砕物の形態で使用してもいいし、前記カレーリーフから常法により調製した抽出物又はそれを含む香料の形態で使用してもよい。前記抽出物は、特に限定されないが、例えば、パーム油などの植物油若しくは牛脂などの動物性油脂などの油脂、水若しくはアルコール（例えば、メタノール、エタノール、プロパノール、及びイソプロパノールなどの低級アルコール）などの親水性溶媒、又はそれらの組合せを用いて、単独の溶媒による抽出又は複数の溶媒による連続的な抽出により調製してもよく、具体的には、カレーリーフの油脂抽出物をさらにエタノールで抽出して調製した抽出物又はそれを含む香料が、本発明の調味組成物に好適に用いられ得る。 The "curry leaf" described in the present specification is a leaf of a tree of the Rutaceae family called Curry tree or Curry tree, and is used as an herb especially in South India and Sri Lanka. In the seasoning composition of the present invention, the curry leaf may be used as a leaf or in the form of a pulverized product, or may be used in the form of an extract prepared from the curry leaf by a conventional method or a flavor containing the same. You may. The extract is not particularly limited, but is, for example, hydrophilic such as vegetable oil such as palm oil or fat such as animal fat such as beef fat, water or alcohol (for example, lower alcohol such as methanol, ethanol, propanol, and isopropanol). It may be prepared by extraction with a single solvent or continuous extraction with a plurality of solvents using a sex solvent or a combination thereof. Specifically, the oil and fat extract of curry leaf is further extracted with ethanol. The prepared extract or a fragrance containing the same can be suitably used for the seasoning composition of the present invention.
前記調味組成物において、前記種実類及び前記ナッツ類の含有量に対する前記カレーリーフ及びその抽出物の含有量（生葉換算）の比は、特に限定されないが、例えば、質量比で約１×１０-5以上であってもよく、好ましくは約１×１０-4以上であり、あるいは、約０．２以下であってもよく、好ましくは約０．１以下又は約０．０５以下、さらに好ましくは約０．０１以下又は約０．００５以下である。また、前記カレーリーフ及びその抽出物の含有量（生葉換算）は、本発明の調味組成物の全質量に対して約１×１０-5〜約０．２質量％であってもよく、好ましくは約１×１０-4〜約０．１質量％であってもよく、さらに好ましくは約１×１０-4〜約０．０５質量％である。このような範囲の量で前記カレーリーフ又はその抽出物が配合されると、カレーリーフ自体の特徴香はほとんど感じられないにもかかわらず、前記種実類及び前記ナッツ類の香ばしい風味、特に口に入れたときに最初に感じる味（先味）が良好に増強される。 In the seasoning composition, the content ratio of the curry leaves and extract to the content of the nuts and seeds and the nuts (leaves terms) is not particularly limited, for example, about 1 × 10 in mass ratio - It may be 5 or more, preferably about 1 × 10 -4 or more, or may be about 0.2 or less, preferably about 0.1 or less or about 0.05 or less, still more preferably. It is about 0.01 or less or about 0.005 or less. The content of the curry leaf and its extract (in terms of fresh leaves) may be about 1 × 10 -5 to about 0.2% by mass with respect to the total mass of the seasoning composition of the present invention, which is preferable. May be from about 1 × 10 -4 to about 0.1% by mass, more preferably from about 1 × 10 -4 to about 0.05% by mass. When the curry leaf or its extract is blended in an amount in such a range, the fragrant flavors of the seeds and nuts, especially in the mouth, although the characteristic aroma of the curry leaf itself is hardly felt. The taste (first taste) that you first feel when you put it in is enhanced.
本発明の調味組成物は、フェヌグリークをさらに含んでもよい。前記フェヌグリークは、特に限定されないが、例えば、フェヌグリーク粉末又は焙煎フェヌグリーク粉末などとして配合してもよい。前記フェヌグリークは、前記種実類及び前記ナッツ類の後味に渋みを付与することで、その風味を増強することができる。特に、焙煎処理を施したフェヌグリークでは、フェヌグリーク自体の雑味が低減されているため、より好適に使用することができる。 The seasoning composition of the present invention may further contain fenugreek. The fenugreek is not particularly limited, but may be blended as, for example, fenugreek powder or roasted fenugreek powder. The fenugreek can enhance its flavor by imparting astringency to the aftertaste of the seeds and nuts. In particular, the roasted fenugreek can be used more preferably because the unpleasant taste of the fenugreek itself is reduced.
本発明の調味組成物は、脱脂粉乳、白胡椒、ホエイパウダー、チーズ、及び酵母エキスからなる群から選択される少なくとも１種をさらに含んでもよい。これらの原料は、前記種実類及び前記ナッツ類の乳感を増強することができる。 The seasoning composition of the present invention may further contain at least one selected from the group consisting of skim milk powder, white pepper, whey powder, cheese, and yeast extract. These raw materials can enhance the milky feeling of the seeds and nuts.
本発明の調味組成物は、焙煎唐辛子、焙煎マスタードシード、焙煎クミン、焙煎キャラウェイ、焙煎アニス、焙煎セロリシード、焙煎コリアンダー、焙煎ターメリック、焙煎パプリカ、及び焙煎ガーリックからなる群から選択される少なくとも１種をさらに含んでもよい。これらの原料は、前記種実類及び前記ナッツ類の香ばしい風味を増強し、特に先味に続いて感じる味（中味）を増強することができる。 The seasoning composition of the present invention includes roasted pepper, roasted mustard seed, roasted cumin, roasted caraway, roasted anise, roasted celery seed, roasted coriander, roasted turmeric, roasted paprika, and roasted. It may further comprise at least one selected from the group consisting of garlic. These raw materials can enhance the fragrant flavors of the seeds and nuts, and in particular, enhance the taste (content) that is felt following the first taste.
本発明の調味組成物は、黒胡椒、花椒、山椒、及びキャラウェイからなる群から選択される少なくとも１種をさらに含んでもよい。これらの原料は、前記種実類及び前記ナッツ類の香ばしい風味を増強し、特に先味を増強することができる。 The seasoning composition of the present invention may further contain at least one selected from the group consisting of black pepper, Chinese pepper, Japanese pepper, and caraway. These raw materials can enhance the fragrant flavors of the seeds and nuts, and in particular the taste.
本発明の調味組成物は、これを使用して調製する食品に応じて、追加の調味料及び／又は追加の香辛料をさらに含んでもよい。また、前記調味組成物は、本発明の目的を損なわない限り、当技術分野で通常使用される任意の食品原料（例えば、澱粉質原料、又は油脂など）又は任意の添加剤（例えば、乳化剤、酸味料、甘味料、又は増粘剤など）をさらに含んでもいいし、前記種実類及び／又は前記ナッツ類の風味を増強するのに有効な他の添加剤をさらに含んでもよい。そして、前記調味組成物は、当技術分野で通常使用される任意の方法により製造することができる。 The seasoning composition of the present invention may further contain additional seasonings and / or additional spices, depending on the food product prepared using it. In addition, the seasoning composition may be any food raw material (eg, starchy raw material, or fat or oil) or any additive (eg, emulsifier, etc.) commonly used in the art, as long as the object of the present invention is not impaired. It may further contain (such as acidulants, sweeteners, or thickeners) and may further contain other additives effective in enhancing the flavor of the nuts and / or nuts. Then, the seasoning composition can be produced by any method usually used in the art.
ある態様では、本発明は、前記種実類及び／又は前記ナッツ類と、前記カレーリーフ及び／又はその抽出物とを含む食品にも関している。前記食品の具体的な態様は、特に制限されず、例えば、炒め物や煮物などの惣菜、鍋用スープ、麺用スープ、カレー、シチュー、ハヤシライスソース、ハッシュドビーフ、ドレッシング、ふりかけ、タレ類、スナック・菓子類、及びデザート類などであってもよい。 In some embodiments, the present invention also relates to foods containing the seeds and / or nuts and the curry leaf and / or extracts thereof. The specific aspect of the food is not particularly limited, and for example, side dishes such as stir-fried foods and simmered foods, hot pot soups, noodle soups, curries, stews, hayashi rice sauces, hashed beef, dressings, sprinkles, sauces, and snacks. -It may be confectionery, desserts, and the like.
前記食品において、前記種実類及び前記ナッツ類の含有量に対する前記カレーリーフ及びその抽出物の含有量（生葉換算）の比は、特に限定されないが、例えば、質量比で約１×１０-5以上であってもよく、好ましくは約１×１０-4以上であり、あるいは、約０．２以下であってもよく、好ましくは約０．１以下又は約０．０５以下、さらに好ましくは約０．０１以下又は約０．００５以下である。また、前記カレーリーフ及びその抽出物の含有量（生葉換算）は、前記食品の全質量に対して約１×１０-6〜約０．０２質量％であってもよく、好ましくは約１×１０-5〜約０．０１質量％であってもよく、さらに好ましくは約１×１０-5〜約０．００５質量％である。このような範囲の量で前記カレーリーフ又はその抽出物が配合されると、カレーリーフ自体の特徴香はほとんど感じられないにもかかわらず、前記種実類及び前記ナッツ類の香ばしい風味、特に先味が良好に増強される。 In the food, the ratio of the content of the curry leaf and its extract (in terms of fresh leaves) to the content of the seeds and nuts is not particularly limited, but for example, the mass ratio is about 1 × 10 -5 or more. It may be about 1 × 10 -4 or more, or it may be about 0.2 or less, preferably about 0.1 or less or about 0.05 or less, and more preferably about 0. It is 0.01 or less or about 0.005 or less. The content of the curry leaf and its extract (in terms of fresh leaves) may be about 1 × 10 -6 to about 0.02% by mass, preferably about 1 ×, based on the total mass of the food. It may be 10 -5 to about 0.01% by mass, more preferably about 1 × 10 -5 to about 0.005% by mass. When the curry leaf or its extract is blended in an amount in such a range, the fragrant flavors of the seeds and nuts, especially the first taste, although the characteristic aroma of the curry leaf itself is hardly felt. Is satisfactorily enhanced.
本発明の食品は、フェヌグリークをさらに含んでもよい。前記フェヌグリークは、特に限定されないが、例えば、フェヌグリーク粉末又は焙煎フェヌグリーク粉末などとして配合してもよい。前記フェヌグリークは、前記種実類及び前記ナッツ類の後味に渋みを付与することで、その風味を増強することができる。特に焙煎処理を施したフェヌグリークでは、フェヌグリーク自体の雑味が低減されているため、より好適に使用することができる。 The food of the present invention may further contain fenugreek. The fenugreek is not particularly limited, but may be blended as, for example, fenugreek powder or roasted fenugreek powder. The fenugreek can enhance its flavor by imparting astringency to the aftertaste of the seeds and nuts. In particular, the roasted fenugreek can be used more preferably because the unpleasant taste of the fenugreek itself is reduced.
本発明の食品は、脱脂粉乳、白胡椒、ホエイパウダー、チーズ、及び酵母エキスからなる群から選択される少なくとも１種をさらに含んでもよい。これらの原料は、前記種実類及び前記ナッツ類の乳感を増強することができる。 The food product of the present invention may further contain at least one selected from the group consisting of skim milk powder, white pepper, whey powder, cheese, and yeast extract. These raw materials can enhance the milky feeling of the seeds and nuts.
本発明の食品は、焙煎唐辛子、焙煎マスタードシード、焙煎クミン、焙煎キャラウェイ、焙煎アニス、焙煎セロリシード、焙煎コリアンダー、焙煎ターメリック、焙煎パプリカ、及び焙煎ガーリックからなる群から選択される少なくとも１種をさらに含んでもよい。これらの原料は、前記種実類及び前記ナッツ類の香ばしい風味を増強し、特に先味に続いて感じる味（中味）を増強することができる。 The food of the present invention is from roasted pepper, roasted mustard seed, roasted cumin, roasted caraway, roasted anise, roasted celery seed, roasted coriander, roasted turmeric, roasted paprika, and roasted garlic. It may further include at least one selected from the group. These raw materials can enhance the fragrant flavors of the seeds and nuts, and in particular, enhance the taste (content) that is felt following the first taste.
本発明の食品は、黒胡椒、花椒、山椒、及びキャラウェイからなる群から選択される少なくとも１種をさらに含んでもよい。これらの原料は、前記種実類及び前記ナッツ類の香ばしい風味を増強し、特に先味を増強することができる。 The food product of the present invention may further contain at least one selected from the group consisting of black pepper, Chinese pepper, Japanese pepper, and caraway. These raw materials can enhance the fragrant flavors of the seeds and nuts, and in particular the taste.
本発明の食品は、その種類に応じて、追加の調味料及び／又は追加の香辛料をさらに含んでもよい。また、前記食品は、本発明の目的を損なわない限り、当技術分野で通常使用される任意の食品原料又は任意の添加剤をさらに含んでもいいし、前記種実類及び／又は前記ナッツ類の風味を増強するのに有効な他の添加剤をさらに含んでもよい。そして、前記食品は、当技術分野で通常使用される任意の方法により製造することができる。 The food product of the present invention may further contain additional seasonings and / or additional spices, depending on its type. In addition, the food may further contain any food ingredient or any additive commonly used in the art, as long as the object of the present invention is not impaired, and the flavor of the seeds and / or the nuts. It may further contain other additives that are effective in enhancing. Then, the food can be produced by any method usually used in the art.
ある態様では、本発明は、前記カレーリーフ及び／又はその抽出物を含む、前記種実類及び／又は前記ナッツ類の風味増強剤にも関している。また別の態様では、本発明は、前記種実類及び／又は前記ナッツ類を含む食品において、前記種実類及び／又は前記ナッツ類の風味を増強する方法であって、前記カレーリーフ及び／又はその抽出物を前記食品に添加する工程を含む方法にも関している。 In some embodiments, the invention also relates to flavor enhancers for the nuts and / or nuts, including the curry leaf and / or an extract thereof. In yet another aspect, the present invention is a method for enhancing the flavor of the seeds and / or nuts in a food containing the seeds and / or nuts, wherein the curry leaf and / or the nuts are enhanced. It also relates to methods that include the step of adding the extract to the food.
以下、実施例により本発明を具体的に説明するが、本発明の範囲はこれら実施例に限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to Examples, but the scope of the present invention is not limited to these Examples.
〔試験例１〕
表１に記載の量の牛脂豚脂混合油及び小麦粉を使用して、常法により小麦粉ルウを調製した。そして、これら以外の原料を表１に記載の量で前記小麦粉ルウと適宜混合し、１００℃になるまで加熱撹拌した。その後、６０℃になるまで冷却し、これを容器に充填して冷却固化することによって、実施例１〜３及び比較例１の調味組成物（ブロック状の固形ルウ）を調製した。なお、カレーリーフ粉砕物は、カレーリーフの生葉をミキサーにより撹拌して粉砕したものである。官能試験においては、調製した各調味組成物５０ｇを９０℃のお湯３００ｇに溶き、再加熱して、その風味を５人のパネルが以下の基準で評価した。結果を表１に示す。
（胡麻の風味）
◎◎：胡麻の風味が極めて強い（実施例３）
◎：「◎◎」ほどではないが胡麻の風味が強い
○：「×」よりも胡麻の風味が強まっている
×：胡麻の風味が弱い（比較例１）
[Test Example 1]
Wheat flour roux was prepared by a conventional method using the amounts of beef tallow and lard mixed oil and wheat flour shown in Table 1. Then, raw materials other than these were appropriately mixed with the wheat flour roux in the amounts shown in Table 1, and heated and stirred until the temperature reached 100 ° C. Then, the mixture was cooled to 60 ° C., filled in a container and solidified by cooling to prepare the seasoning compositions (block-shaped solid roux) of Examples 1 to 3 and Comparative Example 1. The crushed curry leaf is obtained by stirring and crushing the fresh leaves of the curry leaf with a mixer. In the sensory test, 50 g of each prepared seasoning composition was dissolved in 300 g of hot water at 90 ° C. and reheated, and the flavor was evaluated by a panel of five people according to the following criteria. The results are shown in Table 1.
(Sesame flavor)
◎◎: The flavor of sesame is extremely strong (Example 3)
◎: Sesame flavor is stronger than “◎◎” ○: Sesame flavor is stronger than “×” ×: Sesame flavor is weak (Comparative Example 1)
胡麻ペーストを含みカレーリーフ粉砕物が含まれていない比較例１の調味組成物では、胡麻の風味がほとんど感じられなかったが、カレーリーフ粉砕物を併せて含む実施例１〜３の調味組成物では、胡麻の風味が強まっていた。具体的には、実施例１の調味組成物では、胡麻に特有の先味が強まって感じられ、カレーリーフ粉砕物に加えて焙煎フェヌグリーク粉末を含む実施例２の調味組成物では、胡麻に特有の後味に渋みが加わり、胡麻の風味に厚みが感じられた。そして、カレーリーフ粉砕物及び焙煎フェヌグリーク粉末に加えて焙煎ガーリック粉末及び黒胡椒を含む実施例３の調味組成物では、胡麻の香ばしさや胡麻に特有の中味も増強され、胡麻の風味全体が非常に強まって感じられた。なお、実施例１〜３の調味組成物では、カレーリーフの特徴香は感じられなかった。 In the seasoning composition of Comparative Example 1 containing sesame paste and not containing the crushed curry leaf, the flavor of sesame was hardly felt, but the seasoning composition of Examples 1 to 3 including the crushed curry leaf was also included. Then, the flavor of sesame was getting stronger. Specifically, in the seasoning composition of Example 1, the taste peculiar to sesame was strengthened, and in the seasoning composition of Example 2 containing roasted fenugreek powder in addition to the crushed curry leaf, sesame was used. Astringency was added to the peculiar aftertaste, and the flavor of sesame was felt thick. Then, in the seasoning composition of Example 3 containing roasted garlic powder and black pepper in addition to the crushed curry leaf and roasted fenugreek powder, the aroma of sesame and the content peculiar to sesame are also enhanced, and the entire flavor of sesame is enhanced. I felt very strong. In the seasoning compositions of Examples 1 to 3, the characteristic aroma of curry leaf was not felt.
〔試験例２〕
アーモンドバター（株式会社サンクゼール製）、クルミバター（株式会社サンクゼール製）、又はピーナッツバター（株式会社サンクゼール製）と、カレーリーフ粉砕物と、焙煎フェヌグリーク粉末と、９０℃のお湯とを、表２〜４に記載の割合で混合した。そして、各試料の風味を、５人のパネルが以下の基準で評価した。結果を表２〜４に示す。
（風味）
◎：ナッツ類の風味が非常に強い
○：「◎」ほどではないがナッツ類の風味が強まっている
×：ナッツ類の風味が弱い
[Test Example 2]
Table 2 shows almond butter (manufactured by Sankuzeru, Inc.), walnut butter (manufactured by Sankuzeru, Inc.), or peanut butter (manufactured by Sankuzeru, Inc.), crushed curry leaf, roasted fenugreek powder, and hot water at 90 ° C. ~ 4 was mixed in the ratio described. Then, the flavor of each sample was evaluated by a panel of five people according to the following criteria. The results are shown in Tables 2-4.
(Flavor)
◎: The flavor of nuts is very strong ○: The flavor of nuts is stronger, though not as much as “◎” ×: The flavor of nuts is weak
アーモンドバター、クルミバター、及びピーナッツバターのいずれに関しても、これを単独でお湯に溶いた場合には、使用量が少なかったため、各ナッツ類の風味はあまり感じられなかったが（試料１、４、及び７）、これらのナッツ類にカレーリーフ粉砕物を添加すると、各ナッツ類の風味が強く感じられるようになった（試料２、３、５、６、８、及び９）。特に、カレーリーフ粉砕物に加えて焙煎フェヌグリーク粉末も添加すると、各ナッツ類の風味がさらに増強された（試料３、６、及び９）。なお、カレーリーフ粉砕物が添加された試料では、カレーリーフの特徴香は感じられなかった。 Regarding all of almond butter, walnut butter, and peanut butter, when they were dissolved in hot water alone, the amount used was small, so the flavor of each nut was not felt so much (Samples 1, 4, And 7), when the crushed curry leaf was added to these nuts, the flavor of each nut became strongly felt (Samples 2, 3, 5, 6, 8, and 9). In particular, the addition of roasted fenugreek powder in addition to the crushed curry leaf further enhanced the flavor of each nut (Samples 3, 6, and 9). In the sample to which the crushed curry leaf was added, the characteristic scent of curry leaf was not felt.
〔試験例３〕
実施例１のカレーリーフ粉砕物に代えて、カレーリーフの油脂抽出物をさらにエタノールで抽出して調製した抽出物を含むカレーリーフ香料を０．０１質量部使用し、かつデキストリンの量を減らして全体の質量を１００質量部に調整した以外は、試験例１に記載の方法に従って調味組成物（ブロック状の固形ルウ）を調製した。そして、このカレーリーフ香料を含む調味組成物がもたらす風味を、試験例１に記載の方法で評価したところ、比較例１の調味組成物よりも胡麻の風味が強く感じられた（評価：○）。
[Test Example 3]
Instead of the crushed curry leaf of Example 1, 0.01 part by mass of a curry leaf fragrance containing an extract prepared by further extracting the oil and fat extract of curry leaf with ethanol was used, and the amount of dextrin was reduced. A seasoning composition (block-shaped solid roux) was prepared according to the method described in Test Example 1 except that the total mass was adjusted to 100 parts by mass. Then, when the flavor brought about by the seasoning composition containing the curry leaf flavor was evaluated by the method described in Test Example 1, the flavor of sesame was felt stronger than that of the seasoning composition of Comparative Example 1 (evaluation: ○). ..
また、上記カレーリーフ香料又はカレーリーフ粉砕物と、胡麻ペーストと、９０℃のお湯とを、表５に記載の割合で混合した。そして、各試料の風味を、試験例２に記載の方法に従って評価した。結果を表５に示す。 Further, the above curry leaf flavor or crushed curry leaf, sesame paste, and hot water at 90 ° C. were mixed at the ratios shown in Table 5. Then, the flavor of each sample was evaluated according to the method described in Test Example 2. The results are shown in Table 5.
胡麻ペーストを単独でお湯に溶いた場合には、使用量が少なかったため、その風味はあまり感じられなかったが（試料１０）、そこへカレーリーフ香料又はカレーリーフ粉砕物を添加すると、いずれの場合においても同様に胡麻の風味が強く感じられるようになった（試料１１及び１２）。なお、カレーリーフの特徴香は感じられなかった。 When the sesame paste was dissolved alone in hot water, the amount used was small, so the flavor was not felt so much (Sample 10), but when curry leaf flavor or crushed curry leaf was added to it, in any case. Similarly, the flavor of sesame was strongly felt in (Samples 11 and 12). The characteristic scent of curry leaf was not felt.
以上より、種実類及び／又はナッツ類を含む調味組成物又は食品に、カレーリーフ及び／又はその抽出物を併せて配合すると、種実類及び／又はナッツ類の風味が増強されることが分かった。したがって、調味組成物又は食品において種実類及び／又はナッツ類の使用量を抑えることが可能となり、例えば、アレルゲンが低減された調味組成物又は食品を提供することができる。 From the above, it was found that the flavor of seeds and / or nuts was enhanced by adding curry leaf and / or an extract thereof to a seasoning composition or food containing seeds and / or nuts. .. Therefore, it is possible to reduce the amount of seeds and / or nuts used in the seasoning composition or food, and for example, it is possible to provide a seasoning composition or food with reduced allergens.
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| >> MURRAYA KOENIGII - ナンヨウザンショウ, JPN6023012527, 1 October 2009 (2009-10-01), pages 1 - 2, ISSN: 0005024759 * |
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