JP2023078979A - food material - Google Patents

Abstract

To provide new means enabling cooking a food containing spices that impart an authentic taste feeling (for instance, spice curry or the like) in a simple and short-time step.SOLUTION: A food material comprises an oil and fat seasoning containing a spice selected from a group consisting of cinnamon, clove, star-anise, red pepper, mustard seed, fenugreek, and curry leaf, an aqueous seasoning containing a spice selected from a group consisting of cumin seed, coriander seed, turmeric, caraway, nutmeg, mace, celery seed, bay leaves, and allspice, and a fine particle seasoning containing a spice selected from a group consisting of cardamom, Japanese pepper, Sichuan pepper, basil, dill, parsley, tarragon, thyme, mint, fenugreek leaf, black pepper, white pepper, green pepper and pink pepper, in combination with the seasonings as separate bodies.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a food material used in the production of foods containing spices.

Mainly, it consists of multiple kinds of spices and ingredients such as meat and vegetables, and the curry that does not use the conventional general roux is also called "spice curry". It is popular today because you can feel the umami directly, and you can feel the deliciousness that is different from the curry using conventional roux.

However, in order to produce spice curry, it is necessary to prepare and prepare as many as dozens of spices, and to use them under the optimal cooking conditions for each, which makes the cooking work complicated and prolonged. In some cases, it was not easy to produce spice curry at home or the like. In order to solve such problems, efforts have been made to reduce the number of spices (for example, 2, 3, 4 types, etc.) and review the cooking process. In some cases, the full-fledged taste that is provided at specialty stores and restaurants cannot be felt sufficiently.

Therefore, in this field, there is still a demand for a new means that makes it possible to provide spice curry with a full-fledged taste like that provided in specialty stores and restaurants in a simple and short cooking process. was

Patent Document 1 describes a food material for cooking soup curry, and the food material consists of two ingredients: an aqueous phase material containing spices, oils and fats, and an emulsion stabilizer, and a flavored oil. The water phase material is dissolved in hot water, and flavored oil is added to form an aqueous phase in which the oils and fats contained in the water phase material are finely dispersed in the hot water due to the action of the emulsion stabilizer. Then, it is described that a soup curry was prepared in which the flavor oil separated and floated on the water phase.

Japanese Patent No. 4680577

SUMMARY OF THE INVENTION An object of the present invention is to provide a new means capable of cooking foods containing spices with authentic taste (for example, spice curry, etc.) in a simple and short-time process.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that an oil and fat seasoning containing a spice selected from the group consisting of cinnamon, cloves, star anise, red pepper, mustard seed, fenugreek and curry leaves can be used for meat and vegetables. and other ingredients, and the resulting ingredients are combined with a water-based seasoning containing a spice selected from the group consisting of cumin seed, coriander seed, turmeric, caraway, nutmeg, mace, celery seed, bay leaves, and allspice. powdered seasoning containing a spice selected from the group consisting of cardamom, Japanese pepper, Sichuan pepper, basil, dill, parsley, tarragon, thyme, mint, mechi leaf, black pepper, white paper, green pepper, and pink pepper; It was found that a food containing a spice with a full-fledged taste can be obtained simply by combining them.

The present invention is based on these new findings and includes the following inventions.
[1] A fat seasoning containing 0.2 parts by mass or more and 97 parts by mass or less of raw material A with respect to 100 parts by mass of fats and oils,
A water-based seasoning containing 0.3 parts by mass or more and 92 parts by mass or less of raw material B with respect to 100 parts by mass of water;
A powder seasoning containing raw material C;
A food material comprising a combination of
The raw material A contains one or more spices selected from the group consisting of cinnamon, cloves, star anise, red pepper, mustard seed, fenugreek, and curry leaves,
The raw material B contains one or more spices selected from the group consisting of cumin seed, coriander seed, turmeric, caraway, nutmeg, mace, celery seed, bay leaves, and allspice,
The raw material C contains one or more spices selected from the group consisting of cardamom, Japanese pepper, Sichuan pepper, basil, dill, parsley, tarragon, thyme, mint, mechi leaf, black pepper, white paper, green pepper, and pink pepper. , food materials.
[2] The food material of [1], wherein the raw material A is subjected to heat treatment at a heating value of 5 to 60 in the process of preparing the oil and fat seasoning.
[3] The food material of [1] or [2], wherein the oil seasoning is used for frying together with ingredients.
[4] The food material according to any one of [1] to [3], wherein the water-based seasoning is hot-packed.
[5] The food material according to any one of [1] to [4], wherein the water-based seasoning has a pasty form.
[6] The food material of [5], wherein the water-based seasoning contains 50 to 70 parts by mass of solid components.
[7] The food material of [5] or [6], wherein the aqueous seasoning has a water activity (Aw) of 0.9 to 0.75.
[8] The food material according to any one of [1] to [7], wherein the water-based seasoning is used for boiling together with ingredients.
[9] A method for producing a food material,
A step of preparing an oil seasoning by combining 0.2 parts by mass or more and 97 parts by mass or less of raw material A with respect to 100 parts by mass of fats and oils, and filling the obtained oil seasoning in a container,
The raw material A contains one or more spices selected from the group consisting of cinnamon, cloves, star anise, red pepper, mustard seeds, fenugreek, and curry leaves,
A step of preparing a water-based seasoning by combining 0.3 parts by mass or more and 92 parts by mass or less of raw material B with respect to 100 parts by mass of water, and filling the resulting water-based seasoning in a container,
The raw material B contains one or more spices selected from the group consisting of cumin seed, coriander seed, turmeric, caraway, nutmeg, mace, celery seed, bay leaves, and allspice,
A step of preparing a powdered seasoning containing raw material C and filling it into a container,
The raw material C contains one or more spices selected from the group consisting of cardamom, Japanese pepper, Sichuan pepper, basil, dill, parsley, tarragon, thyme, mint, mechi leaf, black pepper, white paper, green pepper, and pink pepper. , process,
A manufacturing method, including:
[10] The production method of [9], wherein the raw material A is subjected to heat treatment at a heating value of 5 to 60 in the process of preparing the oil and fat seasoning.
[11] The production method of [9] or [10], wherein the water-based seasoning is hot-packed in a container.

ADVANTAGE OF THE INVENTION According to this invention, the new means which can cook the foodstuff containing the spice which can feel full-fledged taste by simple and a short process can be provided.

The present invention relates to a food material used in the production of food and a method for producing the same, and the food material includes an oil seasoning, a water-based seasoning, and a powder, each of which is filled and stored in a container and exists separately. A combination of body seasonings.

(1) Oil and Fat Seasoning The “fat and oil seasoning” in the present invention comprises fat and raw material A.

In the present invention, the term “fat and oil” means animal and vegetable fats and oils (sometimes called edible oils) that are used for food, and include liquid fats and oils, solidified fats and oils (for example, plastic fats and oils), extremely hardened fats and oils, and the like. 1 or 2 or more of the fats and oils are used.

Fats and oils that can be used in the present invention include, for example, palm oil, palm kernel oil, cottonseed oil, rapeseed white extract oil, soybean oil, corn oil, safflower oil, sunflower oil, olive oil, rice bran oil, mustard oil, and peanut oil. , sesame oil, rice oil, camellia oil, safflower oil, linseed oil, perilla oil, perilla oil, tea oil, coconut oil, avocado oil, kukui nut oil, grape seed oil, cocoa butter, coconut oil, wheat germ oil, almond oil, Evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rosehip oil, grape oil, cacao oil, vegetable oils such as jojoba oil, butter, butter oil, lard, hett, shortening, margarine, ghee, beef tallow (beef oil), Animal fats and oils such as mutton fat, pork fat, and fish oil, and their extremely hardened fats and oils (hydrogenated fats and oils), interesterified fats and the like can be mentioned (but not limited to these). Any one of the fats and oils may be used alone, or different fats and oils may be used in combination.

In the present invention, the "raw material A" includes one or more selected from the group consisting of cinnamon, cloves, star anise, red pepper, mustard seed, fenugreek and curry leaves (e.g., two, three, four, Condiments of 5, 6 or more species are utilized and can be selected as appropriate depending on the flavor desired. It is preferable that these spices give off a particularly good fragrance when heated together with fats and oils. These spices can be in the form of whole, or cut into suitable sizes or shapes, or crushed, crushed, or milled. Preferably, these spices are in powder form, such as powder or granules, obtained by crushing, pulverizing, or grinding.

In the present specification, the term "spice" means a seasoning used for adjusting the aroma, pungent taste, or color of food and drink. A manufactured product or a commercially available product can be used.

The blending amount of fat and raw material A in the "fat seasoning" of the present invention is 0.2 parts by mass or more, for example, 0.5 parts by mass or more, 1 part by mass or more, relative to 100 parts by mass of fats and oils. It is contained in an amount of 3 parts by mass or more, 5 parts by mass or more, preferably 8 parts by mass or more, more preferably 10 parts by mass or more, and the upper limit is not particularly limited. , 90 parts by weight or less, 70 parts by weight or less, preferably 50 parts by weight or less, for example, 40 parts by weight or less, 30 parts by weight or less, more preferably 20 parts by weight or less. The range of the blending amount of the raw material A in the "oil seasoning" of the present invention can be expressed using two numerical values respectively selected from the numerical values of the lower limit and the upper limit. That is, the blending amount of raw material A in the "oil seasoning" of the present invention is, for example, 0.2 parts by mass or more and 97 parts by mass or less, preferably 1 part by mass or more and 70 parts by mass or less, with respect to 100 parts by mass of fats and oils. More preferably, the amount is appropriately selected from the range of 5 parts by mass or more and 40 parts by mass or less.

In addition to the above oils and fats and raw material A, the "fat seasoning" of the present invention may optionally further include excipients, disintegrants, and lubricants that are commonly used in the production of food materials and foods and drinks. , Binders, Diluents, Buffers, Suspending Agents, Thickeners, Emulsifiers, Preservatives, Preservatives, Antioxidants, Colorants, Solvents, Solubilizers, Tonicity Agents, Flavoring Agents, pH Other ingredients such as modifiers, flavors, sweeteners, taste components, acidulants, and other spices different from the raw material A can be blended. The blending amount of these other ingredients can be appropriately selected within a range that does not interfere with the flavor desired in the present invention.

The "fat and oil seasoning" of the present invention is prepared by mixing the above fat and raw material A, and if necessary, the other ingredients in the above blending amounts under heating conditions, and then cooling. be able to. The components may be added all together and mixed, or each component may be added separately or sequentially in any combination (in any order) and mixed. Mixing of the ingredients can occur one or more before heating, during heating, and after heating.

The treatment by heating (hereinafter referred to as "heat treatment") in the process of preparing this oil and fat seasoning is the maximum product temperature of raw material A (in this specification, it may be simply referred to as "temperature reached" ) is 55 ° C. or higher, for example, 60 ° C. or higher, preferably 70 ° C. or higher, for example, 80 ° C. or higher, 90 ° C. or higher, more preferably 100 ° C. or higher, for example, 110 ° C. or higher, 120 ° C. or higher, 130 ° C. or higher Although the upper limit thereof is not particularly limited, it can be, for example, 150° C. or lower, preferably 145° C. or lower, and more preferably 140° C. or lower. The range of temperature attainment of the raw material A in the heat treatment can be expressed using two numerical values respectively selected from the numerical values of the lower limit and the upper limit, and is 55 ° C. or higher and 150 ° C. or lower, preferably 70 ° C. or higher and 145 ° C. or lower. , more preferably 100° C. or higher and 140° C. or lower, for example, 110° C. or higher and 140° C. or lower.

In addition, the heating value of this heat treatment to which the raw material A is applied in the process of preparing the oil and fat seasoning is 5 or more, preferably 10 or more, for example 15 or more, more preferably 20 or more, for example 30 or more, 40 Above, it is 50 or more, and although the upper limit is not particularly limited, it can be, for example, 60 or less, preferably 55 or less, and more preferably 50 or less. The range of the heating value can be expressed using two numerical values respectively selected from the numerical values of the lower limit and the upper limit, and is 5 or more and 60 or less, preferably 10 or more and 55 or less, more preferably 20 or more and 50 or less. It can be selected as appropriate.

In the present invention, the raw material A in the oil seasoning is subjected to a heat treatment having the above heating value, so that the oil seasoning can emit a particularly prominent and good aroma simply by frying the oil seasoning together with the ingredients of the food. You can add flavor and seasoning to the ingredients.

Here, the "heating value" is a parameter indicating the amount of heating. The higher the heating temperature and the longer the heating time in the heat treatment, the higher the heating value. Specifically, the heating value is obtained by integrating a value represented by the following formula (hereinafter referred to as a CV value) by the heating time (minutes).
(Formula): CV value = 10 ^{((product temperature - reference temperature)/Z value)}
In the present invention, the reference temperature is 110°C and the Z value is 30°C.

Specifically, the heating value can be calculated by measuring the product temperature of the raw material A (more specifically, the oil and fat seasoning) every minute during the heat treatment. For example, in the heat treatment for 5 minutes, it is assumed that the product temperature (° C.) at each time is the value shown in Table 1 below.

In the case of this heat treatment, the heating value is the total value of CV values from 0 to 5 minutes, and is calculated as 0.85 by the following formula.
(Formula): 0.46 + 0.22 + 0.10 + 0.05 + 0.02 = 0.85

In one embodiment, the oil and fat seasoning may be in the form of powder, granules, flakes, or pellets by blending or adding the above-mentioned other ingredients as necessary. These forms can be obtained by granulation methods commonly used in the production of food and drink (for example, compression granulation, extrusion granulation, spray granulation, tumbling granulation, fluidized bed granulation, stirring granulation, etc.) and drying. It can be manufactured using methods (eg, freeze drying, heat drying, air drying, spray drying, drum drying, hot air drying, vacuum drying, etc.), and combinations thereof.

The obtained oil and fat seasoning is filled in a container. The form of the container is not particularly limited, but may be a pouch, can, bottle, tube, bottle, or the like. The size of the container is not particularly limited, but can be, for example, 0.5 to 50 mL (typically 0.5 mL, 1 mL, 5 mL, 8 mL, 10 mL, 20 mL, 30 mL, 40 mL or 50 mL). Filling of the oil and fat seasoning into the container can be performed by any means.

(2) Water-Based Seasoning The “water-based seasoning” in the present invention comprises water and raw material B.

In the present invention, the "raw material B" includes one or more selected from the group consisting of cumin seed, coriander seed, turmeric, caraway, nutmeg, mace, celery seed, bay leaves, and allspice (e.g., two, 3, 4, 5, 6, 7, 8, or more spices are available and can be selected as appropriate depending on the flavor desired. It is preferable that these spices give off a particularly good fragrance when heated with water (or hot water). These spices can be in the form of whole or cut into suitable sizes or shapes, or crushed, crushed or milled. Preferably, these spices are in powder form, such as powder or granules, obtained by crushing, pulverizing, or grinding.

The blending amount of water and raw material B in the "aqueous seasoning" of the present invention is 0.3 parts by mass or more of raw material B, for example, 1 part by mass or more, 3 parts by mass or more, 5 parts by mass per 100 parts by mass of water. parts or more, 7 parts by mass or more, 10 parts by mass or more, preferably 11 parts by mass or more, for example, 15 parts by mass or more, 20 parts by mass or more, more preferably 21 parts by mass or more, and the upper limit is particularly limited However, for example, 92 parts by mass or less, for example, 85 parts by mass or less, 80 parts by mass or less, 75 parts by mass or less, preferably 72 parts by mass or less, for example, 65 parts by mass or less, 60 parts by mass or less, More preferably, the amount can be 57 parts by mass or less. The range of the blending amount of the raw material B in the "aqueous seasoning" of the present invention can be expressed using two numerical values respectively selected from the numerical values of the lower limit and the upper limit. That is, the blending amount of the raw material B in the "aqueous seasoning" of the present invention is, for example, 0.3 parts by mass or more and 92 parts by mass or less, preferably 11 parts by mass or more and 72 parts by mass or less, with respect to 100 parts by mass of water. More preferably, the amount is appropriately selected from the range of 21 parts by mass or more and 57 parts by mass or less.

The "aqueous seasoning" of the present invention contains, in addition to water and the above raw material B, if necessary, excipients, disintegrants, and lubricants that are usually used in the production of foodstuffs and food and drink. , Binders, Diluents, Buffers, Suspending Agents, Thickeners, Emulsifiers, Preservatives, Preservatives, Antioxidants, Colorants, Solvents, Solubilizers, Tonicity Agents, Flavoring Agents, pH Other ingredients such as modifiers, flavors, sweeteners, taste components, acidulants, other spices different from those of raw material B, and water activity modifiers can be blended. The blending amount of these other ingredients can be appropriately selected within a range that does not interfere with the flavor desired in the present invention.

In one embodiment, the "aqueous seasoning" of the present invention includes, in addition to the above water and raw material B, emulsifiers such as (but not limited to) glycerin fatty acid esters, sucrose fatty acid esters, and lecithin, vegetable and fruit Gelling agents/thickeners such as (but not limited to) fiber, wheat flour, starch, gelatin, gums, gluten, pectin, dextrin, and one or more selected from the group consisting of the above oils and fats Including, it can be in the form of a paste.

The "aqueous seasoning" of the present invention is produced by mixing water, the above-mentioned raw material B, and, if necessary, the above-mentioned other ingredients in the above-mentioned amounts, respectively, under heating conditions, and then cooling. be able to. The components may be added all together and mixed, or each component may be added separately or sequentially in any combination (in any order) and mixed. Mixing of the ingredients can occur one or more before heating, during heating, and after heating.

In the heat treatment in the preparation of this water-based seasoning, the temperature of raw material B is 80° C. or higher, preferably 85° C. or higher, more preferably 90° C. or higher, for example, 95° C. or higher, and the upper limit is particularly limited. However, for example, it can be 99° C. or lower, preferably 98° C. or lower, more preferably 97° C. or lower. The range of temperature attainment of the raw material B in the heat treatment can be expressed using two numerical values respectively selected from the numerical values of the lower limit and the upper limit, and is 80° C. or higher and 99° C. or lower, preferably 85° C. or higher and 99° C. or lower. , more preferably 90° C. or higher and 98° C. or lower, for example, 95° C. or higher and 97° C. or lower.

In the heat treatment in the preparation of this water-based seasoning, the raw material B has a heating value of 0.1 or more, preferably 1 or more, for example, 1.5 or more, more preferably 3 or more, for example, 10 or more, 15 or more, 20 or more. Although the upper limit is not particularly limited, it can be, for example, 30 or less, preferably 25 or less, more preferably 15 or less. The range of the heating value can be expressed using two numerical values respectively selected from the numerical values of the lower limit and the upper limit, and is 0.1 or more and 30 or less, preferably 1 or more and 25 or less, more preferably 3 or more and 15 or less. It can be appropriately selected from the range.

The obtained water-based seasoning is filled in a container. The form of the container is not particularly limited, but may be a pouch, can, bottle, tube, bottle, or the like. The size of the container is not particularly limited, but can be, for example, 3 to 300 g (typically 3 g, 10 g, 20 g, 27 g, 30 g, 50 g, 100 g, 150 g, 200 g, 250 g, or 300 g).

A hot pack (hot filling) method can be used to fill the container with the water-based seasoning. In this case, the product temperature of the water-based seasoning at the time of filling is 80°C or higher, preferably 85°C or higher, more preferably 90°C or higher, and the upper limit is not particularly limited, but for example, less than 100°C. , preferably 90° C. or lower, more preferably 85° C. or lower. The range of the product temperature of the raw material B at the time of filling can be expressed using two numerical values respectively selected from the numerical values of the lower limit and the upper limit, and is 80 ° C. or higher and lower than 100 ° C., preferably 80 ° C. or higher and 90 ° C. or lower. For example, it is preferable to carry out within the range of 80° C. or higher and 85° C. or lower.

In the present invention, the raw material B in the water-based seasoning is subjected to the heat treatment in the above preparation and filling, so that the water-based seasoning is added to water (or hot water) and heated (more specifically, can be boiled for a short time (or boiled for a while) to obtain a sauce or soup base with a rich flavor.

In one embodiment, when the water-based seasoning has a pasty form, the amount of solid components in the water-based seasoning hot-packed in a container is 15 to 15 when the entire water-based seasoning is 100 parts by mass. It can be about 90 parts by mass, preferably 30 to 80 parts by mass, and more preferably about 50 to 70 parts by mass. If the amount of solid components in the water-based seasoning is higher than the above range, the fluidity may be poor, and the suitability for filling hot packs may be lowered. However, this reduction in hot pack filling aptitude may sometimes be improved by blending a gelling agent/thickener such as gelatin into the water-based seasoning.

Further, when the water-based seasoning has a pasty form, the water activity (Aw) of the water-based seasoning hot-packed in the container is 0.9 to 0.75, preferably 0.88 to 0.78. be able to. By setting the water activity value of the water-based seasoning within the above range, quality changes such as growth of microorganisms, oxidation, browning, and pigment decomposition can be inhibited/suppressed, and storage stability can be improved, which is preferable. The water activity of this water-based seasoning includes salts (salt, etc.), sugars (sugar, lactose, maltose, etc.), sugar alcohols, amino acids, proteins, starches, nucleic acid-related substances, organic acids, In some cases, it can be adjusted by adding water activity regulators such as alcohols, propylene glycol and glycerin.

Alternatively, in another embodiment, the water-based seasoning obtained by the heat treatment may be in the form of powder, granules, flakes, or pellets by blending or adding the other ingredients as necessary. These forms can be obtained by granulation methods commonly used in the production of food and drink (for example, compression granulation, extrusion granulation, spray granulation, tumbling granulation, fluidized bed granulation, stirring granulation, etc.) and drying. It can be manufactured using methods (eg, freeze drying, heat drying, air drying, spray drying, drum drying, hot air drying, vacuum drying, etc.), and combinations thereof.

(3) Powder Seasoning The “powder seasoning” in the present invention comprises raw material C.

In the present invention, the "raw material C" is one or 2 or more (e.g., 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, or more) spices can be used and can be appropriately selected depending on the desired flavor. These spices can be in the form of whole or cut into suitable sizes or shapes, or crushed, crushed or milled. Preferably, these spices are in powder form, such as powder or granules, obtained by crushing, pulverizing, or grinding.

The spice contained in the raw material C is preferably one that gives off a particularly outstanding and good fragrance by being crushed, pulverized, or ground. As a result, in the present invention, since the raw material C in the powder seasoning has the above-described powder form, the food having a fragrant flavor can be obtained simply by adding the powder seasoning to the finish of cooking and blending it. Obtainable.

In addition to the above raw material C, the "powder seasoning" of the present invention may optionally further include excipients, disintegrants, lubricants, Binders, diluents, buffers, suspending agents, thickeners, emulsifiers, preservatives, preservatives, antioxidants, coloring agents, solvents, solubilizers, tonicity agents, flavoring agents, pH adjusters Other ingredients such as agents, flavorings, sweeteners, taste components, acidulants, and other spices different from the raw material C can be blended. The blending amount of these other ingredients can be appropriately selected within a range that does not interfere with the flavor desired in the present invention.

In one embodiment, the "powder seasoning" of the present invention may be in the form of powder, granules, flakes, pellets, etc., optionally including one or more selected from the above other ingredients. good. These forms can be obtained by granulation methods commonly used in the production of food and drink (for example, compression granulation, extrusion granulation, spray granulation, tumbling granulation, fluidized bed granulation, stirring granulation, etc.) and drying. It can be manufactured using methods (eg, freeze drying, heat drying, air drying, spray drying, drum drying, hot air drying, vacuum drying, etc.), and combinations thereof.

The obtained powdered seasoning is filled in a container. The form of the container is not particularly limited, but may be a pouch, can, bottle, tube, bottle, or the like. The size of the container is not particularly limited, but can be, for example, 0.5 to 20 g (typically 0.5 g, 1 g, 1.6 g, 2 g, 5 g, 10 g, 15 g or 20 g). Filling of the powder seasoning into the container can be performed by any means.

(4) Food material The food material of the present invention is a set of the oil seasoning, the water-based seasoning, and the powder seasoning, which are filled and stored in the above containers, together as an external phase container or a disposable container for cooking. It can be provided in a form in which In addition, the food material of the present invention may further include ingredients or retort food in which ingredients and water for eating are filled and stored in addition to oil seasonings, water-based seasonings, and powder seasonings.

The food material of the present invention can be used to produce a food product (more specifically, soups and sauces, such as spice curry sauces) containing the above ingredients A, B, and C spices. .

When the food material of the present invention is used to produce the desired food, the cooking method can be carried out according to the general cooking method of the desired food. , and the powdered seasoning are used at different times, respectively, so that a food with a distinct spice flavor can be obtained by a simple and short-time technique.

The oil and fat seasoning is used for frying together with food ingredients (eg, meat such as beef, pork, chicken, mutton and fish, vegetables, etc.). By frying and heating the oil and fat seasoning together with the ingredients, it is possible to add flavor and seasoning to the ingredients and/or mask the odor of the ingredients.

The water-based seasoning is used for boiling together with food ingredients. The water-based seasoning is heated (preferably boiled for a short time or boiled for a short time) together with the ingredients (especially the ingredients fried with the oil and fat seasoning) in water (or hot water) to create a thick flavor. You can get a food base with.

The powdered seasoning is used in the final stage of cooking by being combined with food ingredients to finish cooking. By adding the powdery seasoning to the ingredients (particularly, the food base obtained by heating together with the water-based seasoning) and blending the ingredients, it is possible to obtain a food product imparted with a fragrant flavor.

EXAMPLES The present invention will be described below with reference to Examples, but the present invention is not limited to these Examples.

I. Example 1
1. Manufacture of food materials (1) Manufacture of oil and fat seasoning According to the formulation shown in Table 2 below, add an antioxidant and heat the oil and fat to 130 ° C. Clove powder, cinnamon powder, star anise powder, red pepper powder, garlic powder. , black pepper powder and ginger powder were added and mixed at a temperature of 120° C., then cooled to 110° C. and filtered. Next, the seasoning was added and mixed, and 10 g of the mixture was filled in a bag-like container made of synthetic resin film and housed therein to prepare an oil and fat seasoning.

(2) Production of pasty water-based seasoning According to the formulation in Table 3 below, the raw materials are heated to 97 ° C and mixed to make a paste, and 30 g per serving is placed in a bag-like container made of synthetic resin film. , filled in a hot pack at a product temperature of 82 ° C. or higher, stored, and cooled to a product temperature of 60 ° C. or lower to obtain a pasty water-based seasoning. The amount of solid components in the pasty water-based seasoning was about 60%, and Aw was about 0.85. The pasty water-based seasoning could be filled well using a general filling machine for filling hot packs.

(3) Manufacture of powder seasoning According to the formulation in Table 4 below, raw materials were mixed, and 1.6 g per serving was filled in a bag-like container made of synthetic resin film and stored to obtain a powder seasoning. .

The fat and oil seasoning, the pasty water-based seasoning, and the powder seasoning obtained above were combined and placed in an outer box to obtain a food material product.

2. Manufacture of spice curry sauce using food materials When eating food materials, after frying ingredients such as vegetables, meat, seafood, and oil seasoning, water (about 110 g) and pasty water-based seasoning was added and brought to a boil, and the powdered seasoning was added and mixed to produce a spice curry sauce.

As for the taste of the obtained spice curry sauce, at the beginning of eating, you can feel the good fragrance of the refreshing, light and sweet spices derived from the powder seasoning, and from the middle to the latter half, you can feel the water-based seasoning. The flavor of the spices derived from the ingredients overlaps with the umami of the ingredients, giving you a sharp and thick taste. , was felt in the afterglow with a good sense of unity with the source.

II. Comparative Example: Production of Food Material and Production of Spice Curry Sauce Using the Same (Comparative Examples A and B) To 10 g of the composition in Table 2 above, 1.6 g of the composition in Table 4 above was added to the above example. An oil-and-fat seasoning (Comparative Example A1) prepared in the same manner as the production method of the oil-and-fat seasoning of No. 1 was obtained.

Further, a water-based seasoning (Comparative Example B1) was obtained by adding 1.6 g of the composition of Table 4 to 30 g of the composition of Table 3 above in the same manner as in the manufacturing method of the water-based seasoning.

In the "production of spice curry sauce using food materials" in Example 1 above, the oil seasoning (Comparative Example A1) was used instead of the oil seasoning, and the powder seasoning was not used. , A similarly prepared spice curry sauce (Comparative Example A), a water-based seasoning (Comparative Example B1) was used instead of the water-based seasoning, and no powder seasoning was used. A spice curry sauce (Comparative Example B) was obtained.

The taste of the obtained spice curry sauce (Comparative Example A) and spice curry sauce (Comparative Example B) lost the light aroma of cardamom compared to the spice curry sauce of Example 1, and the full-fledged taste and eating progressed. It was not possible to obtain a delicious taste with an addictive feeling.

III. Comparative example: Production of food material (comparative example) and production of spice curry sauce using it (comparative example C)
An oil and fat seasoning (Comparative Example C1) prepared in the same manner as in the production method of the oil and fat seasoning of Example 1 was obtained according to the composition shown in Table 5 below. Further, according to the composition shown in Table 6 below, a water-based seasoning (Comparative Example C2) was prepared in the same manner as in the manufacturing method of the water-based seasoning of Example 1 above. Furthermore, according to the composition shown in Table 7 below, a powdery seasoning (Comparative Example C3) was prepared in the same manner as in the method for producing the powdery seasoning of Example 1 above.

The spice curry sauce (Comparative Example C) using the oil seasoning (Comparative Example C1), the water-based seasoning (Comparative Example C2), and the powder seasoning (Comparative Example C3) was added to the above Example 1 "food material Production of Spice Curry Sauce Used”.
The taste of the obtained spice curry sauce lacked the aroma of spices compared to Example 1, and it was not possible to obtain a full-fledged taste or an "addictive taste" that makes one want to continue eating.

IV. Comparative example: Production of food material (comparative example) and production of spice curry sauce using it (comparative example D)
An oil and fat seasoning (Comparative Example D1) prepared in the same manner as in the production method of the oil and fat seasoning of Example 1 was obtained according to the composition shown in Table 8 below. Further, according to the composition shown in Table 9 below, a water-based seasoning (Comparative Example D2) was prepared in the same manner as in the manufacturing method of the water-based seasoning of Example 1 above. Further, according to the composition shown in Table 10 below, a powdery seasoning (Comparative Example D3) was prepared in the same manner as in the method for producing the powdery seasoning of Example 1 above.

The spice curry sauce (Comparative Example D) using the oil seasoning (Comparative Example D1), the water-based seasoning (Comparative Example D2), and the powder seasoning (Comparative Example D3) was added to the above Example 1 "food material Production of Spice Curry Sauce Used”.
The taste of the obtained spice curry sauce (Comparative Example D) lacks the aroma of spices compared to the spice curry sauce of Example 1, and has a full-fledged taste and an “addictive feeling” that makes you want to continue eating. I couldn't get it.

According to the present invention, the oil and fat seasoning, the water-based seasoning, and the powdery seasoning prepared from a predetermined combination of spices are sequentially heated and/or combined with the ingredients to produce a full-fledged meal like eating out. It was confirmed that a spice curry sauce having a unique taste and an "addictive" deliciousness that makes you want to continue eating can be obtained by a simple and short-time cooking method.

Claims (11)

A fat seasoning containing 0.2 parts by mass or more and 97 parts by mass or less of raw material A with respect to 100 parts by mass of fats and oils;
A water-based seasoning containing 0.3 parts by mass or more and 92 parts by mass or less of raw material B with respect to 100 parts by mass of water;
A powder seasoning containing raw material C;
A food material comprising a combination of
The raw material A contains one or more spices selected from the group consisting of cinnamon, cloves, star anise, red pepper, mustard seed, fenugreek, and curry leaves,
The raw material B contains one or more spices selected from the group consisting of cumin seed, coriander seed, turmeric, caraway, nutmeg, mace, celery seed, bay leaves, and allspice,
The raw material C contains one or more spices selected from the group consisting of cardamom, Japanese pepper, Sichuan pepper, basil, dill, parsley, tarragon, thyme, mint, mechi leaf, black pepper, white paper, green pepper, and pink pepper. , food materials. 2. The food material according to claim 1, wherein said raw material A is subjected to heat treatment at a heating value of 5 to 60 in the process of preparing said oil and fat seasoning. 3. The food material according to claim 1 or 2, wherein the fat seasoning is used for frying together with ingredients. The food material according to any one of claims 1 to 3, wherein the water-based seasoning is hot-packed. The food material according to any one of claims 1 to 4, wherein the water-based seasoning has a pasty form. 6. The food material according to claim 5, wherein the amount of solid components in the water-based seasoning is 50 to 70 parts by mass. The food material according to claim 5 or 6, wherein the aqueous seasoning has a water activity (Aw) of 0.9 to 0.75. The food material according to any one of claims 1 to 7, wherein the water-based seasoning is used for boiling together with ingredients. A method for producing a food material,
A step of preparing an oil seasoning by combining 0.2 parts by mass or more and 97 parts by mass or less of raw material A with respect to 100 parts by mass of fats and oils, and filling the obtained oil seasoning in a container,
The raw material A contains one or more spices selected from the group consisting of cinnamon, cloves, star anise, red pepper, mustard seeds, fenugreek, and curry leaves,
A step of preparing a water-based seasoning by combining 0.3 parts by mass or more and 92 parts by mass or less of raw material B with respect to 100 parts by mass of water, and filling the resulting water-based seasoning in a container,
The raw material B contains one or more spices selected from the group consisting of cumin seed, coriander seed, turmeric, caraway, nutmeg, mace, celery seed, bay leaves, and allspice,
A step of preparing a powdered seasoning containing raw material C and filling it into a container,
The raw material C contains one or more spices selected from the group consisting of cardamom, Japanese pepper, Sichuan pepper, basil, dill, parsley, tarragon, thyme, mint, mechi leaf, black pepper, white paper, green pepper, and pink pepper. , process,
A manufacturing method, including: The production method according to claim 9, wherein the raw material A is subjected to heat treatment at a heating value of 5 to 60 in the process of preparing the oil and fat seasoning. The manufacturing method according to claim 9 or 10, wherein the water-based seasoning is hot-packed in a container.