JP3497837B2 - Method for producing seasoning composition, cooked food or base material for cooked food - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a seasoning composition. More specifically, the present invention relates to a method for producing a seasoning composition capable of adding a flavor to cooked foods such as curry sauce or a base material for cooked foods such as curry roux to strongly consolidate the whole flavor and impart a sense of unity of flavors. . The present invention also relates to a cooked food or a base material for a cooked food containing the above seasoning composition.

[0002]

2. Description of the Related Art Conventionally, stewed dishes have been prepared by boiling various food materials in hot water. It is said that the stewed food is preferably one in which the flavors of the individual food materials are put together by stewing and have a sense of unity of flavors. Curry is one of the stewed dishes. Curry is generally made by adding water to a roux composed of several to several tens of kinds of spices, roasted wheat flour, fats and oils, and ingredients such as vegetables and meat and simmering them. Since this curry is also a stewed dish, it is important to have flavors such as various spices. However, skill is required to prepare such a curry with a well-balanced flavor. for that reason,
It was difficult to easily prepare a curry with a flavorful sense of unity.

[0003]

According to the present invention, by adding it to a cooked food such as curry sauce or a base material for cooked food such as curry roux, it is possible to strongly consolidate the whole flavor and impart a sense of unity of the flavor. The present invention relates to a method for producing a seasoning composition. The present invention also relates to a cooked food or a base material for a cooked food containing the above seasoning composition.

[0004]

Means for Solving the Problems As a result of repeated studies by the present inventors in order to solve the above problems, after heating powdered pepper with oil and fat, paste garlic, paste ginger and powdered turmeric were added and heated. It was found that the composition obtained by doing so has the effect of strongly summing the flavor of cooked foods, and completed the present invention.

That is, the gist of the present invention is a method for producing a seasoning composition, which comprises heating powdered pepper with fats and oils and then adding paste garlic, paste ginger and powdered turmeric and heating the mixture. .

[0006] Another subject matter of the present invention is a cooked food or a base material for a cooked food, which comprises the seasoning composition obtained by the above-mentioned production method.

Japanese Patent Laid-Open No. 2000-14370 discloses a seasoning for curry which may contain spices such as powdered pepper, paste garlic, paste ginger and powder turmeric used in the present invention. However, this publication merely exemplifies the above-mentioned specific spices together with many other spices. Moreover, in the above publication, the technical idea of the present invention, that is, for the purpose of obtaining a seasoning composition having an action of collecting flavors, after heating powdered pepper with oil and fat, paste garlic, paste ginger and powder turmeric. The technical idea of the present invention of adding and heating is not disclosed at all.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The seasoning composition according to the present invention is added to a cooked food or a cooked food base material to enhance the flavor of the cooked food or the cooked food base material.
It is a seasoning for adjusting the flavor with a sense of unity. This seasoning composition uses powdered pepper, paste garlic, paste ginger, powdered turmeric and fat as raw materials.

The powdered pepper may be obtained by crushing hot peppers into powder by a known crushing means such as a pin mill, a stamp mill, a vibration mill and a roll mill. There are no particular restrictions on the type of pepper and the particle size of the powder. Examples of hot peppers include cayenne pepper, falcon,
Examples include Hontaka and Mitaka. The amount of powdered pepper is preferably 1.5 wt% to 2.0 wt% with respect to the total amount (hereinafter, total amount) of powdered pepper, paste garlic, paste ginger, powder turmeric and fats and oils. . By using the above-mentioned amount of powdered pepper, a seasoning composition capable of imparting a suitable flavor derived from pepper to the cooked food or the base material for cooked food can be obtained.

Fats and oils include rapeseed oil, rapeseed white squeezing oil, corn oil,
Edible materials such as vegetable oils and fats such as salad oil, soybean oil, palm oil, rice oil and sunflower oil, and animal oils and fats such as beef tallow and lard may be used. The amount of the oil / fat used is preferably 20% by weight to 30% by weight based on the total amount.

As the pasty garlic, raw garlic may be ground using a known grinding means such as comitrole, mass colloider or grater, and the kind of garlic and the degree of grinding are not particularly limited. . The amount of pasty garlic used is 30% by weight to the above total amount.
It is preferably 40% by weight. Thereby, the flavor composition of the paste-like ginger and the powdered turmeric can be synergistically enhanced to finally enhance the flavor of the cooked food or the base material for the cooked food, and the flavor can be summarized.

As the pasty ginger, raw ginger may be peeled off if necessary, and may be ground using the above-mentioned known grinding means. The variety of ginger and the degree of grinding are not particularly limited. The preferred amount of paste ginger used is 25% by weight to 35% by weight based on the total amount. As a result, the action of the above-mentioned paste-like garlic enhances the refreshing citrus aroma. Thereby, the flavor composition of the cooked food or the base material for the cooked food and the seasoning composition capable of enhancing the sense of unity of the flavor can be obtained.

The powdered turmeric may be obtained by pulverizing a dried turmeric root product into powder by the above-mentioned known pulverizing means, and the particle size thereof is not particularly limited. The preferred amount of powdered turmeric is 3 based on the above total amount.
% To 4% by weight. As a result, similar to the above-mentioned paste-like ginger, the action of the paste-like garlic enhances the refreshing citrus aroma. Thereby, the flavor composition of the cooked food or the base material for the cooked food and the seasoning composition capable of enhancing the sense of unity of the flavor can be obtained.

Next, a method for producing a seasoning composition using the above raw materials will be described. In the present invention, powdered pepper is first heated together with oil and fat. An important point of the present invention is that, among powdered pepper, paste garlic, paste ginger and powdered turmeric, powdered pepper is first heated together with oil and fat. On the other hand, when the paste garlic, the paste ginger and the powdered turmeric are heated and then the powdered pepper is added, the seasoning composition of the present invention cannot be obtained. This is because the paste-like garlic, paste-like ginger and powder turmeric are overheated before the flavor of the pepper is brought out, and the bitterness and the burning odor become too strong, thereby impairing the flavor of the cooked food or the base material for the cooked food.

To heat the powdered pepper and the fats and oils, the powdered peppers and the fats and oils may be put in a heating device such as a pan or a frying pan and heated by an open flame. Further, when heating the mixture of powdered pepper and fats and oils, the product temperature of the mixture of powdered peppers and fats and oils is 110.
It is preferable to heat until the temperature reaches 120 ° C to 120 ° C.

Next, pasty garlic, pasty ginger, and powdered turmeric are added to the above heated mixture of powdered pepper and fat. When the paste garlic, paste ginger, and powdered turmeric are added to the heated mixture, they may be added after mixing the three in advance, or may be added separately. When paste-like garlic, paste-like ginger, and powder turmeric are added separately, paste-like garlic, paste-like ginger, and powder turmeric are preferably added in this order.

The preferred time to add pasty garlic, pasty ginger, and powdered turmeric to the heated mixture of powdered chili and fats and oils is pasty garlic,
It differs depending on whether the paste ginger is added after premixing the powder turmeric or the paste garlic and the paste ginger are added separately in the order of the powder turmeric. In the former case, it is preferable to add it when the product temperature of the heated mixture of powdered pepper and fats and oils reaches 110 ° C to 120 ° C. In the latter case, paste garlic is preferably added when the temperature of the heated mixture of powdered pepper and fat reaches 110 ° C to 120 ° C.
Next, when the temperature of the above-mentioned heated mixture containing paste garlic is 70 ° C to 80 ° C, paste ginger is preferably added. Next, when the temperature of the mixture of the powdered pepper, the fat and oil, the paste-shaped garlic and the paste-shaped ginger is 70 ° C to 80 ° C, the powdered turmeric is preferably added.

In the present invention, when producing the seasoning composition, raw materials other than the above-mentioned powdered pepper, pasty garlic, pasty ginger, powdered turmeric and fats and oils may be added. However, it is preferable not to add a raw material that may affect the flavor. Particularly preferred in the present invention is to use only the above-mentioned powdered pepper, pasty garlic, pasty ginger, powdered turmeric and fats and oils. This can enhance the flavor of the cooked food or the base material for the cooked food, and suppress the reduction or inhibition of the effect of the seasoning composition that imparts a sense of unity of the flavor.

The seasoning composition thus obtained is
It can be provided as a seasoning that can be filled in a container and sealed, and subjected to heat sterilization treatment as needed to enhance the flavor of cooked food and enhance the sense of unity of flavor. Further, the above seasoning composition can be added to a cooked food or a base material for a cooked food to provide a cooked food having a strong flavor and an excellent sense of unity of flavor. Furthermore, it can be provided as a base material for cooked foods for producing the above-mentioned cooked foods. In particular, since the seasoning composition has a high effect of improving the cohesion of the curry flavor, it is suitable as a cooked food having curry flavor or a base material for cooked food. Hereinafter, a cooked food containing the above seasoning composition and a base material for cooked food will be described.

The cooked food is a food prepared by heating a known food material such as baking, roasting, frying, stewing, steaming, etc., and examples thereof include curry, stew, hayashi, demiglace sauce, white sauce, tomato sauce and meat sauce. Sauces, soups such as potage soup and corn soup, Japanese-style or Chinese-style sauce, dressings and the like. The base material for cooked foods is a raw material composition used for preparing the cooked foods, and includes, for example, solid, paste, liquid, flakes, powdery or granular roux, soup stock, etc. Is mentioned. In particular, the present invention is suitable for curry sauce having a curry flavor among the above-mentioned cooked foods. Further, as a material for cooked food, it is suitable for curry roux and the like for preparing a cooked food having a curry flavor.

When the seasoning composition is added to the above-mentioned cooked food or the base material for cooked food, the addition timing is not particularly limited. Further, the amount of the seasoning composition may be arbitrarily set according to the strength of the flavor appealed by the practitioner of the present invention,
For cooked foods, 0.05% to 0.2% by weight,
0.5 wt% to 1 wt% may be added to the base material for cooked food.

The above-mentioned cooked food and the substrate for cooked food can be provided as a product after being filled and sealed in various packaging containers and, if necessary, subjected to heat sterilization treatment such as retort sterilization.
Hereinafter, the present invention will be specifically described based on Examples.

[0023]

Example 1 15 parts by weight of salad oil and 0.8 of pepper powder
Part by weight was placed in a pan and heated with high heat while stirring. When the temperature of the mixture of salad oil and chili powder reached 120 ° C, it consisted of 15 parts by weight of paste-like garlic, 12.6 parts by weight of paste-like ginger and 1.5 parts by weight of powdered turmeric, which were uniformly mixed in advance. Add the mixture,
Heated with stirring. Next, paste garlic,
The heating was stopped after 30 seconds had elapsed from the time when the mixture of the paste ginger and the powder turmeric was added. As a result, 44.9 parts by weight of the seasoning composition was obtained.

Separately, 100 parts by weight of commercially available curry roux was added to 650 parts by weight of water, and 750 parts by weight of curry sauce prepared by boiling for 30 minutes was prepared. 750 parts by weight of this curry sauce was mixed with the above seasoning composition 0. 0.6 parts by weight was added and mixed uniformly. Next, this curry sauce was eaten, and the taste was sensory evaluated by 10 evaluators. The evaluation criteria are as follows. 1 (normal), 2 (good), 3
It was scored in 3 grades (very good). Table 1 shows the average of the scoring results. In the evaluation of the product of Example 1, a curry sauce containing no seasoning composition was used as a control product.

[0025]

[Table 1]

[0026]

Example 2 Roasted wheat flour roux 570 parts by weight, curry powder 70 parts by weight, salt 90 parts by weight, sugar 70 parts by weight and various seasoning mixtures 194 parts by weight, and the seasoning composition prepared in Example 1. 6 parts by weight are put into a heating stirrer and mixed for 30 minutes while maintaining the product temperature in the range of 90 ° C to 120 ° C to obtain a curry roux in a molten state. Cool and solid curry roux 10
00 parts by weight were obtained.

Next, the above solid curry roux was opened, and 100 parts by weight of 1000 curry roux was taken out and put in 650 parts by weight of hot water to dissolve it, to prepare 750 parts by weight of curry sauce. Next, 10 evaluators tasted this curry sauce and sensory evaluated its flavor. The evaluation criteria were respectively scored as 1 (normal), 2 (good), and 3 (very good). Table 2 shows the average of the rating results of this evaluator. In evaluating the product of Example 2, curry roux containing no seasoning composition was prepared, and curry sauce cooked with this roux was used as a control product.

[0028]

[Table 2]

[0029]

Comparative Example 1 In Example 1, 15 parts by weight of salad oil,
15 parts by weight garlic paste, 1 ginger paste
2.6 parts by weight and 1.5 parts by weight of powder turmeric were heated with high heat while stirring. When the product temperature of the mixture reached 120 ° C., 0.8 part by weight of pepper powder was added and heated with stirring. After the addition of the pepper powder, heating was stopped after 30 seconds to obtain 44.9 parts by weight of a seasoning composition (Comparative Example 1 product). 0.3 parts by weight of each of the seasoning composition and the seasoning composition of Example 1 were added to 375 parts by weight of curry sauce prepared in the same manner as in Example 1.
Next, the flavor of this curry sauce was evaluated in the same manner as in Example 1. The results are shown in Table 3.

[0030]

[Table 3]

[0031]

EFFECTS OF THE INVENTION According to the present invention, a seasoning composition which can improve the cohesion of the flavor of cooked food and enhance the flavor can be obtained. Since this seasoning composition has a particularly high effect of improving the cohesion of curry flavor, it is suitable for addition to cooked foods having curry flavor such as curry sauce.

By adding the above seasoning composition to cooked foods, it is possible to obtain cooked foods that have a stronger flavor and a better cohesiveness than those not containing them. In addition, by preparing a base material for cooked food containing the above seasoning composition, a cooked food having a strong flavor and a good cohesiveness can be easily prepared by using the base material.

Claims (2)

(57) [Claims] 1. After heating powdered pepper with fats and oils,
A method for producing a seasoning composition, which comprises adding paste garlic, paste ginger and powdered turmeric and heating the mixture. 2. A cooked food or a base material for a cooked food, which comprises the seasoning composition obtained by the production method according to claim 1.