JP2655178B2 - Instant liquid curry and method for producing the same - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to an instant liquid curry that can be eaten simply by adding vegetables and meat such as potatoes and boiling it, and a method for producing the same.

[Conventional technology]

Conventionally, solid curry has been widely used, but solid curry can be divided into appropriate sizes by splitting it by hand, but it does not break into the size you want, dirty hands, etc. It has drawbacks, and since raw curry raw materials cannot be used abundantly, it has drawbacks such as inferior curry flavor.

Therefore, paste curries have been developed and put on the market as disclosed in JP-B-46-42586 and JP-B-63-3583, and the problem of solid curries has been solved. However, the pasty curry has a drawback that it is inferior in simplicity because it has to be diluted with water or the like at the time of use and the addition ratio of the water must be adjusted. In addition, the pasty curry having a relatively high viscosity has a problem that the workability of transferring and filling the product is not yet sufficient. Also, besides this, flake type,
There are a powder type, a granular type and the like, but these are not sufficiently satisfactory.

On the other hand, a retort type instant liquid curry is known as a liquid type instant curry which can be eaten immediately by warming it without diluting it with water or the like (for example, JP-A-56-82082). And JP-A-62-25959). According to this instant liquid curry, a curry which is more convenient than paste curry is obtained, but since severe conditions are required as heat sterilization conditions, a heat smell or the like is generated and the flavor becomes inferior. There's a problem.

[Problems to be solved by the invention]

Accordingly, the present invention provides an instantaneous liquid curry having good storage stability, which has a taste of handmade curry without a heated odor and the like, and can be eaten only by warming without diluting with water or the like, and a method for producing the same. The purpose is to:

[Means for solving the problem]

The curry pH was lowered so that the conventional retort-type instant liquid curry could be sterilized at the lowest possible temperature, and the generation of heated odors could be prevented. It became unfavorable. However, the present invention has been completed based on the finding that the above problem can be effectively solved by mixing onion and fruits or fruits and vegetables in a specific ratio in the instant liquid curry.

That is, the present invention, water, flour, oil and fat, curry powder,
Provided is an instant liquid curry comprising a seasoning, a roasted onion and a fruit or fruit vegetable, wherein the pH is adjusted to 4.5 or less.

The present invention also provides an instant liquid curry containing wheat flour, oil and fat, curry powder and seasonings, by adding roasted onion, and using fruits or fruits and vegetables.
Provided is a method for producing an instant liquid curry, which comprises adjusting the pH to 4.5 or less, followed by heat sterilization.

The water contained in the instant liquid curry of the present invention comes from water added during the production or a water-rich raw material such as milk, fruit or fruit vegetable. The amount of water contained in the instant liquid curry is generally 75 to 85% by weight (hereinafter abbreviated as%), preferably 79 to 80%.

The type of flour used in the present invention is not particularly limited. For example, flour can be used, and the content in the instant liquid curry is generally 0 to 10%, preferably 2.0 to 5.0%.

As fats and oils used in the present invention, any of natural fats and oils, processed fats and oils, and mixtures thereof can be used. Specific examples include butter, margarine, salad oil, and the like. Butter and margarine are particularly preferred because they can impart a good flavor. In addition, as the above-mentioned fats and oils, it is preferable to use those having a melting point of 30 ° C. or less in order to improve melting in the mouth and prevent roughness in the mouth. The content of fats and oils in the instant liquid curry is generally 5 to 15%, preferably 7 to 10%.

Curry powder and seasonings used in the present invention include those usually used in the production of curry roux.
As the seasoning amount, specifically, salt, various bouillon, etc. are exemplified. The content of curry powder and seasoning is 1.5 to 2.5% and 1.0 to 2.0%, respectively, in the instant liquid curry. It is determined according to the desired flavor and taste.

The present invention is characterized in that onions and fruits or fruits and vegetables, which have been roasted, are added to the conventional curry raw material to adjust the PH to 4.5 or less, preferably 4.0 to 4.5.

The roasted onion used here is for suppressing the sourness of the instant liquid curry and imparting sweetness, and is 1 to 4%, preferably 1.9 to 2.6% based on the total weight of the instant liquid curry. %. In other words, if it is less than 1%, the instant liquid curry will have a sour taste, while if it is more than 4%, the PH of the instant liquid curry, which is the final product, will have a pH of 4.5 or more, and its shelf life will be poor and it will be too sweet, and it will be too sweet. This is because they cannot taste the flavor.

In addition, the roasting process of onion is performed after adding fats and oils to onion.
Heat treatment at a temperature of 110 to 130 ° C for 20 to 60 minutes and a yield of 24 to
It is adjusted so as to be 40% (7 to 28% as a yield excluding the amount of fats and oils). Here, the fat is onion 100
It is preferable to use 19 to 37 parts per part. If the amount of the fat is less than 19 parts, the onion is scorched and difficult to fry, and if it exceeds 37 parts, the curry becomes oily and the separation of the fat occurs during storage of the product. On the other hand, when the heating temperature is lower than 100 ° C., roasting cannot be performed in any color and a savory flavor is not obtained.

In the present invention, apples, tomatoes, bananas, pine, mango and the like are crushed or strained, and various chutneys and purees are used as fruits or fruits. In addition, those obtained by pulverizing or straining or various kinds of chutney or puree obtained by heating and mixing may be used (in this case, the affinity with the curry taste is improved, which is preferable). The heating and mixing are preferably performed at 100 to 120 ° C. for 2 to 60 minutes.

The reason for using the fruit or fruit vegetable in the present invention is to adjust the pH of the instant liquid curry, which is the final product, to 4.5 or less and to improve the flavor. The fruit or fruit vegetable is used as a raw material for fruit or vegetable, 16 to 56% of the total weight of the instant liquid curry.
%, Preferably 16 to 30%. Further, the ratio of roasted onion to fruit or fruit vegetable is 1/6 to 1/23 (part by weight), preferably 1 / 7.2 to 1 / 9.6. That is, in this range, the pH can be easily adjusted to 4.5 or less, and an instant liquid curry having a favorable taste can be obtained.

In the present invention, raw materials such as spices can be added in addition to the above-mentioned raw materials.

In the present invention, instant liquid curry can be produced by various methods using the above-mentioned raw materials, but after heating and mixing flour, oil and fat and curry powder, water, seasoning, roasted onion are applied. In addition, by mixing a fruit or fruit vegetable in an amount capable of adjusting the PH of the final product to 4.5 or less and heat-sterilizing the mixture, an instant liquid curry can be efficiently produced.

Here, the heating and mixing of the flour, the fat and oil and the curry powder are preferably performed at a temperature of 130 to 145 ° C. for 13 to 65 minutes. In addition, the above-mentioned heat sterilization is 95 to 11 when the pH of the instant liquid curry is 4.2 to 4.5.
It is good to carry out at 5 ° C for 133 to 5 minutes. On the other hand, when the pH of the instant liquid curry is less than 4.2, it is preferable to perform the treatment at 80 to 100 ° C. for 15 minutes to 10 seconds. That is, since the instant liquid curry has a pH adjusted to 4.5 or less, it can be subjected to heat sterilization at a relatively low temperature. Therefore, it is possible to effectively prevent the deterioration of the flavor of the instant liquid curry.

The heat sterilization treatment may be performed before or after filling the instant liquid curry into a container or the like, and is not particularly limited. That is, when the instant liquid curry is commercialized in the former case, the sterilized instant liquid curry may be filled and sealed in a container under aseptic conditions, or may be filled and sealed in a heated state as it is.

On the other hand, in the latter case, when commercializing an instant liquid curry, 60 to 100
The raw materials may be mixed and heated at 60 ° C. for 60 minutes to 10 seconds, filled in a container, and subjected to the heat sterilization treatment.

When commercializing the instant liquid curry, it is also possible to mix tools that have been subjected to a separate sterilization treatment.

In the present invention, an instant liquid curry having a viscosity of 1000 to 4000 cp is obtained by the above method.

〔The invention's effect〕

According to the present invention, there is provided an instant liquid curry that does not feel sour despite the PH of the product being adjusted to 4.5 or less, and that can enjoy the original flavor of handmade curry using plenty of raw materials. be able to. Therefore, the instant liquid curry of the present invention has an excellent advantage that it has good storage stability because the pH is adjusted to 4.5 or less, and is sterilized at a low temperature, so that it does not feel a heated odor.

Therefore, the instant liquid curry of the present invention can be instantly eaten without diluting with water or the like, for example, only by adding ingredients and simmering or warming with a microwave oven or the like, so that the convenience at the time of eating is high.

Further, the instant liquid curry of the present invention has an advantage that the workability of transferring and filling the product is excellent.

 Next, the present invention will be described with reference to examples.

Example 1 25.5 parts by weight of fats and oils were added to 90 parts by weight of crushed onion,
Roasting is performed for about 20 minutes until the temperature reaches 100 ° C. At this point, 11.3 parts by weight of ginger paste and 9 parts by weight of garlic paste are added, and further roasting is performed for 20 minutes until the temperature reaches 120 ° C. The processed onion and spiced vegetable raw materials were obtained.

On the other hand, 15.5 parts by weight of flour and 12.5 parts by weight of curry powder
26 parts by weight were added, and the mixture was heated for about 40 minutes until the temperature reached 135 ° C. to obtain a blending roux.

Separately, apple paste, tomato paste, and chutney (above 113.7 parts by weight) were mixed and boiled, and heated and mixed to obtain 107.6 parts by weight of fruit and vegetable raw material.

Next, the roasted onion 11.8 parts by weight (excluding the amount of fats and oils) and 28.2 parts by weight of the same aromatic vegetable material (including fats and oils),
52.3 parts by weight of blend roux, raw and mixed fruit and vegetable raw material 10
7.6 parts by weight, 0.06 parts by weight of salt, 10.4 parts by weight of seasoning, and 410 parts by weight of water were mixed (roasted onion: fruit and vegetable raw material = 1: 9.6 [weight ratio]). Next, the mixture was filled in a container, and this was heat-sterilized at 100 ° C. for 45 minutes to obtain an instant liquid curry of PH4.45 (viscosity: 2360 cp,
Moisture ... 79.2%).

Example 2 PH was prepared in the same manner as in Example 1 except that the raw material of roasted onion: fruit and vegetable was adjusted to 1: 6.3 (weight ratio).
45.0 instant liquid curry was obtained.

Example 3 PH was prepared in the same manner as in Example 1 except that the raw material of roasted onion and fruit and vegetable was adjusted to 1: 21.1 (weight ratio).
4.14 instant liquid curry was obtained.

Example 4 An instant liquid of PH4.42 was prepared in the same manner as in Example 1, except that apple sauce was used as a raw material for fruit and vegetable and roasted onion: a raw material for fruit and vegetable was adjusted to 1:15 (weight ratio). I got curry.

Example 5 An instant liquid of PH4.44 was prepared in the same manner as in Example 1, except that pine paste was used as a raw material for fruit and vegetable and roasted onion: a raw material for fruit and vegetable was adjusted to 1: 6 (weight ratio). I got curry.

Comparative Example 1 PH was prepared in the same manner as in Example 1 except that the roasted onion: fruit and vegetable material was adjusted to 1: 4.2 (weight ratio).
We got 4.75 instant liquid curry.

Comparative Example 2 PH was prepared in the same manner as in Example 1 except that the raw material of roasted onion: fruit and vegetable was adjusted to 1: 27.5 (weight ratio).
3.99 instant liquid curry was obtained.

Table 1 shows the results (average value) of the instant liquid curries obtained by the above method, which were evaluated by 10 panelists.
In addition, acidity, aroma, comprehensive evaluation, and storage stability were evaluated according to the following criteria.

Acidity 5: Extremely weak 4 ... Weak 3 ... Normal 2 ... Strong 1 ... Extremely strong scent 5 ... Extremely good 4 ... Good 3 ... Normal 2 ... Poor 1 ... Extremely poor Overall evaluation Same as above. … Normal △… Slightly decaying ×… Decaying

Claims (4)

(57) [Claims] An instant liquid curry comprising water, flour, oil and fat, curry powder, seasoning, roasted onion and fruit or fruit vegetable, wherein the roasted onion is a fruit. Or fruit and vegetable ingredients
An instant liquid curry, characterized in that the pH is adjusted to 4.5 or less, contained in a weight ratio of 6 to 1/23. 2. The instant liquid curry according to claim 1, wherein the roasted onion is contained in a proportion of 1 to 4% by weight based on the total weight of the instant liquid curry. 3. An onion obtained by adding a roasted onion to produce an instant liquid curry containing wheat flour, oil and fat, curry powder and a seasoning, and further subjecting a fruit or vegetable material to the above roasting treatment. And the fruit or fruit raw material is added so that the weight ratio of 1/6 ~ 1/23 P
A method for producing an instant liquid curry, wherein H is adjusted to 4.5 or less and then heat sterilization. 4. The method according to claim 3, wherein the raw material for fruit or fruit is added at a ratio of 16 to 56% by weight based on the total weight of the instant liquid curry.