JP3497838B2 - Curry seasoning and curry products containing it - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a seasoning for curry. More specifically, the present invention relates to a seasoning for curry, which can be added to a curry sauce during or after cooking to enhance the sense of unity of the overall flavor of curry and to impart a sweet scent and richness. The present invention also relates to a curry product such as curry sauce, curry roux, curry filling, etc. in which the sense of unity of the overall flavor of curry is enhanced by including the above-mentioned curry seasoning.

[0002]

2. Description of the Related Art Conventionally, curry is usually prepared by combining several to several tens of spices. Curry is a type of stewed food, so the flavor and cohesion that is characteristic of stewed food is required. However, it has been difficult to prepare a curry having a feeling of unity of flavor. For this reason, there has been a demand for a method capable of collecting the entire flavor of curry and easily imparting a feeling of unity of the flavor.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a seasoning for curry, which brings together the overall flavors of curry and enhances the sense of unity of the flavors. Another object of the present invention is to provide a curry product in which the curry has a good overall flavor.

[0004]

Means for Solving the Problems The present inventor, in the course of repeated studies for solving the above problems,
We focused on la assa-foetida). Asaphetida is a spice having a very sharp and unpleasant odor derived from sulfides, and it has been reported that, if used in an extremely small amount, it "provides an extraordinary and interesting flavor" (supervised by Tom Stupert, Shizuo Tsuji, " The World Spice Dictionary "(Kamakura Shobo Co., Ltd., issued October 15, 1981, pp. 43-44). However, just adding a small amount of Asaphetida to the curry produces a strong scent derived from Asaphetida. Although the flavor was interesting, the cohesion with the flavors of other spices was not improved, and a sense of unity of flavor was not obtained.

The present inventor has further studied the above-mentioned unpleasant odor, Asaphetida. When adding Asaphetida to curry, asaphetida is heated in an oil and fat to obtain an oil and fat extract of Asaphetida, and this oil and fat extraction. It was surprisingly found that when the product was added to curry, the above oil / fat extract had an action of summing up the overall flavor of the curry and enhancing the sense of unity of the flavor.

Therefore, the gist of the present invention is a seasoning for curry, which comprises an oil and fat extract obtained by heating Asaphetida in the presence of oil and fat.

Another subject of the present invention is a seasoning for curry, characterized in that beef tallow is used as an oil and fat in the above seasoning for curry.

Another subject matter of the present invention is a curry product containing the above seasoning for curry.

[0009] A seasoning for curry in which asaphetida may be optionally added has been proposed in JP-A-2000-14370. However, the above-mentioned publication merely exemplifies asaphetida as one of the raw materials which may be optionally added, and there is no description regarding an oil / fat extract obtained by heating asaphetida in the presence of an oil / fat. Furthermore, it is not disclosed at all that the oil and fat extract of Asaphetida has the action and effect of collecting the flavor of curry.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The seasoning for curry referred to in the present invention is
When added to various foods having a curry flavor, it is a seasoning that brings together the overall flavors of the curry of the foods and emphasizes the sense of unity of the flavors. For example, it may be added to the curry when it is cooked or to the prepared curry, or it may be added in advance to the solid, paste, liquid or flake roux used when the curry is cooked.

It is important that the seasoning for curry of the present invention contains an oil / fat extract obtained by heating asaphetida in the presence of oil / fat. This brings together the overall flavor of the curry and enhances the sense of unity.
Although it is unknown which oil-soluble component contained in the oil and fat extract of Asaphetida, at least the oil and fat extract has a function of alleviating the scent of various spices contained in curry. It is considered that this effect can achieve the above effect. When using Asaphetida for curry without heating in the presence of oils and fats, for example, when the resin obtained from raw Asaphetida is added as it is to adjust the flavor of the curry, the curry is very sharp and stimulating. Only the odor is strengthened, and the sense of unity of the flavor of curry cannot be strengthened.

[0012] Asaphetida is a perennial plant of the genus Oouenkou, but in the present invention, it is a resin that exudes by damaging the root trunk of the above-mentioned Asaphetida plant. To use. Specifically, solid Asaphetida obtained by hardening the above resin,
It is possible to use coarse asaphetida obtained by coarsely solidified asaphetida, and powdered asaphetida obtained by powderizing solid asaphetida.

The oils and fats used for heating Asaphetida include vegetable oils such as rapeseed oil, rapeseed oil, corn oil, safflower oil, rice oil, soybean oil, salad oil, palm oil and sunflower oil, beef tallow, lard, etc. Edible oils and fats such as animal fats and oils may be used. In the present invention, beef tallow is preferably used as the fat and oil. The seasoning for curry containing the asaphetida oil and fat extract extracted using beef tallow can impart a particularly sweet scent, richness, and a soft flavor.

In the present invention, in order to obtain the oil and fat extract of Asaphetida, asaphetida is heated in the presence of oil and fat. When heating, it is preferable to start heating after mixing the oil and fat and Asaphetida.

The heating conditions are not particularly limited as long as the oil-soluble components contained in Asaphetida can be transferred to oils and fats, but it is preferably 150 ° C. to 180 ° C. and 1 minute to 2 minutes. As a result, an oil / fat extract containing sufficient oil-soluble components of Asaphetida and having no oxidative odor of oil / fat due to heating is obtained.

After the heating, it is preferable to remove the asaphetida residue from the oil and fat. As a result, a curry seasoning can be obtained which can add up the flavor of curry without imparting the peculiar scent of Asaphetida. In order to remove the Asaphetida residue, known filtration treatment, centrifugal separation treatment or the like may be performed.

In the present invention, the oil and fat extract of Asaphetida can be used as it is as a seasoning for curry. Therefore, the seasoning for curry of the present invention may be provided as a seasoning that is directly filled in a container and sealed, and then mixed with a curry sauce during or after cooking. Further, it may be provided as a curry product having a good flavor and cohesiveness, to which a seasoning for curry is added.

The above-mentioned curry product is intended for all foods having a curry flavor. For example, like curry sauce or curry filling, if necessary, heat with heating means such as hot water or microwave oven, or cooked food in a form that can be eaten as it is, and curry like curry roux. It is a food base material used for. The blending amount of the curry seasoning may be set according to the flavor appealed to by the practitioner of the present invention, and a suitable amount is as follows. That is, when it is added to the curry product of the former form, the amount of Asaphetida oil and fat extract contained in the seasoning for curry is 0.0001% by weight to 0.002% by weight, a curry food base material such as curry roux. 0.0001% by weight of curry sauce or the like prepared by using the base material,
It is preferable to add 0.002% by weight. The curry product may be provided by filling and sealing it in a container and subjecting it to heat sterilization if necessary.

[0019]

Example 1 100 parts by weight of beef tallow and powdered Asaphetida 5
Part by weight was added, and the temperature was maintained at 150 ° C to 180 ° C and kept for 2 minutes. As a result, 105 parts by weight of beef tallow extract of Asaphetida was obtained. Then, the beef tallow extract was filtered while keeping the product temperature at 70 ° C to 80 ° C to remove powdered asaphetida in the beef tallow extract. As a result, 105 parts by weight of the seasoning for curry was obtained.

Separately, 100 parts by weight of commercially available roux was added to 650 parts by weight of hot water, and 0.001 parts by weight of the above-mentioned curry seasoning was added to a curry sauce prepared by heating for 30 minutes. Next, 10 curators sensually evaluated the curry sauce, collected the flavors, the intensity of the sweet scent, the intensity of the richness, and the overall evaluation. The evaluation criteria were 3 (very excellent), 2 (excellent), and 1 (normal), and the average of 10 persons was used as the evaluation result. The results are shown in Table 1.
Shown in.

[0021]

Comparative Example 1 A curry sauce was prepared in the same manner as in Example 1 except that the seasoning for curry was not added (Comparative Example 1).
Goods). Then, the product of Comparative Example 1 was evaluated in the same manner as in Example 1. The results are shown in Table 1.

[0022]

[Table 1]

[0023]

[Example 2] Roasted wheat flour roux 570 parts by weight, curry powder 7
0 parts by weight, 90 parts by weight of salt, 70 parts by weight of sugar and 199.9 parts by weight of various seasoning mixtures, and 0.1 parts by weight of the seasoning for curry used in Example 1 were put into a heating and stirring pot to prepare a product. Mixing for 30 minutes while keeping the temperature in the range of 90 ° C to 120 ° C to obtain a molten curry roux, filling and sealing the curry roux in a molding container, cooling at 5 ° C, and solid curry roux 100
0 parts by weight were obtained.

Next, 100 parts by weight of the above solid curry roux is taken out, added to 650 parts by weight of hot water and heated for 30 minutes,
750 parts by weight of curry sauce was prepared. Next, this curry sauce was eaten and evaluated in the same manner as in Example 1.
The evaluation results are shown in Table 2.

[0025]

Comparative Example 2 A solid curry roux was produced in the same manner as in Example 2, except that the seasoning for curry was not added. Then, using this solid curry roux, a curry sauce was prepared in the same manner as in Example 1, and this curry sauce was evaluated in the same manner as in Example 1. The results are shown in Table 2.

[0026]

[Table 2]

[0027]

The curry seasoning of the present invention is added to a food having a curry flavor such as curry sauce during or after cooking to improve the overall curry flavor of the food, The sense of unity of flavor can be improved. Moreover, a sweet scent and richness can be imparted. The above-mentioned curry seasoning is suitable for vegetable or bean curry because it can impart a strong flavor to the vegetable or bean curry, which tends to have a weak body.

In addition, the curry seasoning of the present invention,
By adding it to various curry roux in the form of paste, flakes, etc., or curry products in various forms such as retort curry, curry filling, etc., it is possible to provide a curry product having a more cohesive flavor than conventional products.

Claims (3)

(57) [Claims] 1. A seasoning for curry, comprising an oil / fat extract obtained by heating asaphetida in the presence of oil / fat. 2. The seasoning for curry according to claim 1, wherein the fat and oil is beef tallow. 3. A curry product comprising the seasoning for curry according to claim 1 or 2.