JP4105130B2 - Flavor improver - Google Patents

Description

  The present invention, when added to cooked foods such as curry and stew, is a flavor improver for enhancing the flavor and flavor peculiar to spicy vegetables such as spices, and the preparation of cooked foods and cooked foods containing the flavor improvers Regarding the method.

  Cooked foods such as curry and stew have different flavors and aromas of cooked foods made by various raw materials, their blending amounts, manufacturing methods, etc., and further devised to maximize the flavors and aromas of the ingredients Yes.

  In particular, curry is mixed with various kinds of spices, and other flavors such as onions, carrots, potatoes and other vegetables, flour, and meat are mixed to create a unique flavor.

  While some of these ingredients have flavors caused by cooking, some of the flavor components of spices are dissipated during cooking, which reduces the flavor and aroma of flavored vegetables. Has occurred.

  In order to prevent or compensate for the loss of flavor and fragrance of flavored vegetables during cooking of cooked foods, especially curry and stew, the following techniques are disclosed.

  A method of giving foods and foods by reheating them before eating (Patent Document 1), and heating a specific spice in the presence of fats and oils. Improvement in the sense of curry flavor by including the resulting oil and fat extract (Patent Document 2), adding a predetermined amount of histidine to the food, and then performing heat sterilization, thereby suppressing retort odor and stuffy odor, and Retort or canned food with good flavor (Patent Document 3), cooked food such as stew and curry containing hydroxymethylfuranone (Patent Document 4), raw spice and ascorbic acid (salt) are mixed and then heat-treated Spices useful for curry roux (Patent Document 5).

Japanese Patent Laid-Open No. 2003-182 Japanese Patent No. 3497638 JP 2002-58461 A Japanese Patent No. 3233888 JP-A-10-215808

  In conventional cooked foods such as curry and stew, the flavor of flavored vegetables is dissipated in the production process, and there has been a demand for cooked foods with better flavor and aroma.

  The inventors of the present invention have made extensive studies in order to solve the above-mentioned problems, and by adding a black tea extract to a cooked food such as curry or stew as a flavor enhancer, spices contained in the cooked food such as curry It has been found that the flavor and fragrance of the flavored vegetables such as the above are enhanced and a rich flavor is further imparted. The present invention has been achieved based on these findings. That is, the present invention relates to a flavor improving agent that enhances the spice and flavor of cooked foods such as curry and stew, which are made of black tea extract. Furthermore, the present invention relates to a cooked food such as curry or stew, and a method for preparing the cooked food, characterized by adding the flavor improver.

  By adding the flavor improving agent according to the present invention to cooked foods such as curry and stew, a cooked food with improved spice and flavor can be obtained even when cooking is performed in the same manner as conventional products.

  The flavor improvement agent concerning this invention consists of a black tea extract. The tea that can be used in the present invention is not particularly limited, and any tea that is generally available can be used without limitation. Specific examples include Kenya, China, India, Sri Lanka, Indonesia and the like, and these can be used alone or in combination.

  The black tea extract can be extracted using a water-soluble solvent such as water or alcohol. The amount of the water-soluble solvent is sufficient if the tea leaves of the extracted black tea are sufficiently immersed. As the alcohol, for example, one or more of methanol, ethanol, propanol, isopropanol, propylene glycol, glycerin and the like, or water and a mixture thereof can be used. Although it does not specifically limit, as a specific extraction method, tea leaves and a water-soluble solvent are mixed in a ratio of, for example, 1: 1 to 1: 100, and 20 to 95 ° C. for 1 to 60 minutes, preferably 85 to 85 minutes. The method of extracting for 40 to 60 minutes at 90 degreeC is mentioned. Then, the obtained black tea extract may be concentrated to obtain a concentrated liquid, or may be pulverized by a known method such as freeze drying or spray drying after adding an appropriate base. When actually added to food, the powdered product may be further dissolved in water and used as a liquid. For convenience, the tea extract powder series, which is a powdered tea extract formulation manufactured by San-Ei Gen FFI Co., Ltd., can be used.

  In addition to the black tea extract, other food additives may be used in combination with the flavor improver according to the present invention as long as the effects of the present invention are not impaired. For example, amino acids such as sodium L-glutamate and sodium L-aspartate or salts thereof, nucleic acids such as disodium 5'-inosinate or salts thereof, organic acids such as monopotassium citrate or salts thereof, and potassium chloride Seasonings typified by inorganic salts; shelf-life improvers such as mustard extract, wasabi extract, and kojic acid; preservatives such as silicoprotein extract, polylysine, and sorbic acid; α, β amylase, α, β Enzymes such as glucosidase and papain; pH adjusters such as citric acid, fumaric acid and succinic acid; emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride and lecithin; fragrance; β-carotene, anato pigment, purple corn Coloring agents such as pigments; carrageenan, alginic acid and alginate, pectin, tamarind seed Gum, glucomannan, raw starch, modified starch, microcrystalline cellulose, fermented cellulose, microfibrous cellulose, carboxymethylcellulose salt, methylcellulose, ethylmethylcellulose, hydroxypropylcellulose, deacylated gellan gum, native gellan gum, gum arabic, etc. Sucrose, fructose, reduced starch saccharified and other sugars; sugar alcohols such as erythritol and sorbitol; sweeteners such as sucralose, thaumatin, acesulfame potassium, aspartame, and xylitol; vitamin A, vitamin C, etc. Vitamins; minerals such as iron and calcium can be exemplified.

  In the present invention, the flavor improving agent is added to the cooked food such as curry and stew, and the flavor improving agent only needs to be added and mixed at the cooking stage as one of the ingredients of the cooked food. Since it is not necessary, the spice feeling and flavor richness of the cooked food can be easily improved industrially.

  In addition, cooked foods to which the flavor improver of the present invention can be added are processed foods such as curry and stew, soups, sauces and various side dishes, and various foods for the purpose of improving the feeling of spice and flavor. It can be added without limitation. Specifically, instant foods such as retort curry and retort stew, corn soup and consomme soup, stewed dishes such as curry and stew, snacks such as potato chips, fast food such as hamburgers, french fries, and fried chicken, instant ramen Examples include instant noodles such as instant spaghetti and seasonings such as sauces and dressings. Furthermore, it can be used for various seasonings used in these. If any of the cooked foods is using the flavor improver according to the present invention at the cooking stage, it is possible to improve the spice feeling and flavor richness that are the effects of the present invention.

  Furthermore, it can be added to foods for the purpose of improving the flavor of spices. Target spices are plant seeds, fruits, rhizomes, flower buds, leaves, bark, etc. or substances obtained from these, specifically cardamom, cloves, nutmeg, fenugreek, fenugreek, laurel, coriander, cumin, fennel. Thyme, sage, pepper, chili, mustard, ginger, onion, garlic, turmeric, paprika, etc., and combinations of one or more of these are also targeted.

  The amount added to the cooked food is 0.01 to 0.3 parts by weight, preferably 0.05 to 0.2 parts by weight, in terms of solid content of the tea extract with respect to 100 parts by weight of the cooked food. When the addition amount is 0.01 parts by weight or less, improvement in spice feeling and flavor richness is not recognized, and when it exceeds 0.3 parts by weight, the flavor of black tea itself is affected, which is not preferable.

  Hereinafter, the contents of the present invention will be specifically described using the following experimental examples. However, the present invention is not limited to these. In addition, unless otherwise indicated, the part of the prescription described below shall mean a weight part. Those marked with “*” in the text represent products of Saneigen FFI Co., Ltd., and “*” in the text means a registered trademark of Saneigen FFI Co., Ltd.

Experimental Example 1 Preparation of flavor improver 3.5 parts of Kenya tea leaves were soaked in a sufficient amount of water and extracted at a temperature of 90 ° C. for 40 minutes. The resulting extract was filtered, concentrated, and then dried by spray drying. 1 part of powder of the extract was obtained and used as a flavor improver according to the present invention.

Experimental Example 2 Preparation of Cooked Food Next, a retort curry was prepared according to the formulation in Table 1.

<Method for preparing retort curry>
2 and 3 were melted and 1 was fried over low heat. When it became fox-colored, 4 and 5 were added and further fried. Next, 6 and 7 were added and fried, then 8 to 19 and 21 (see Table 2 for the amount added) were added and mixed uniformly, and water was added little by little to extend the cake. The mixture was further heated and stirred until thickened, 20 was added, and the whole amount was corrected with water to obtain 800 g of curry.

  80 g of the obtained curry and each material of 22, 23, and 24 are combined into 100 g portions and filled into heat pack containers, retort sterilized (121 ° C., 20 minutes), and retort curry (practical product 1 4, comparative product).

  In the above formulation, the flavor improver obtained in Experimental Example 1 which is a product of the present invention was added as shown in Table 2, to prepare Examples 1 to 4 respectively, and the additive-free group was used as a comparative product.

  And the panelist sampled the obtained curry (implemented products 1-4, comparative product), and compared with the comparative product and evaluated about the spice feeling and the rich feeling of flavor.

評価： ◎・・・かなり向上している。
○・・・向上している。
△・・・あまり差がない。

Evaluation: ◎ ・ ・ ・ Improved considerably.
○… Improved.
Δ: There is not much difference.

As a result of comparison, it was revealed that the spice feeling and flavor richness of the retort curry are improved by adding the flavor improver according to the present invention. In particular, when the addition amount of the flavor enhancer was 0.1 parts by weight with respect to 100 parts by weight of curry, both the spice feeling and the rich flavor were clearly improved.

Claims (4)

A curry or stew flavor enhancer comprising a tea extract. The addition amount of the curry or stew, flavor enhancers according to claim 1, wherein 0.01 to 0.3 parts by weight in terms of solid content of the black tea extract to curry or stew 100 parts by weight. Curry or stew using the flavor improving agent according to claim 1 or 2 . A method for preparing curry or stew comprising adding the flavor improver according to claim 1 or 2 for preparation.