JP4507860B2 - Paste roux and roux set including the same - Google Patents
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- JP4507860B2 JP4507860B2 JP2004346821A JP2004346821A JP4507860B2 JP 4507860 B2 JP4507860 B2 JP 4507860B2 JP 2004346821 A JP2004346821 A JP 2004346821A JP 2004346821 A JP2004346821 A JP 2004346821A JP 4507860 B2 JP4507860 B2 JP 4507860B2
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Description
本発明はペースト状ルウ及びこれを含むルウセットに関する。 The present invention relates to a paste-like roux and a roux set including the same.
日本では、欧州カレーと称される比較的高粘性のカレーが普及しており、これに適した調理材料として、固形のカレールウが数多く市販され、他にペースト状ルウ、粉末ルウが知られている。また、シチューについても同様にルウが市販されている。消費者は、ルウを入手することにより、家庭で、具材と一緒に煮込むことにより簡単且つ手軽に本格的なカレーやシチューを作ることができる。 In Japan, a relatively high-viscosity curry called European curry is prevalent, and many solid curry roux are commercially available as cooking ingredients suitable for this, and paste-like and powdered roux are also known. . Similarly, stew is commercially available for stews. Consumers can obtain full-fledged curry and stew simply and easily by boiling together with ingredients at home by obtaining roux.
ペースト状ルウに関し、特許文献1は、水、油脂、小麦粉などの澱粉、香辛料、調味料を主成分として油脂が分散相、水が連続相としたペースト状ルウを提案している。このペースト状ルウは、固形ルウと同様に、澱粉、油脂を比較的多量に含むため高粘性で重たい食感となり易い。 Regarding paste-like roux, Patent Document 1 proposes a paste-like roux containing water, fats and oils, starches such as wheat flour, spices and seasonings as main components, fats and oils in a dispersed phase, and water as a continuous phase. As with the solid roux, this pasty roux contains a relatively large amount of starch and fats and oils, and thus tends to have a high viscosity and a heavy texture.
これに対して、特許文献2は、澱粉の使用量を低下させながら、適当な粘性を実現することができるペースト状ルウを提案している。具体的には、特許文献2のカレールウは、野菜や果実の繊維質を固形成分として所定量を含み、これに所定の水分含量を加えて所定の粘度に調整することを特徴としている。特許文献2は、また、ペースト状ルウの水分活性Awを0.75〜0.90に調整した濃縮ルウにすることで、好適な保存性を確保できることを開示している。
ペースト状ルウは、これを製品容器に充填するときの充填特性によって、使用できる殺菌法が異なったものになる。特許文献1のペースト状ルウの場合、比較的多量の澱粉を含むため温度条件によって流動性が大きく変化するため充填特性が不安定であるという問題がある。これに対して、特許文献2に記載のペースト状ルウの場合には、基本的には澱粉を含まず、固形成分が熱履歴に対して安定な野菜や果実の繊維質であるため適度な水分量を含む限り、安定的な流動性を確保することができるという利点があるが、保存性を高めるために水分活性を低く調整した濃縮ルウは流動性が低下する傾向になる。 Pasty roux has different sterilization methods that can be used depending on the filling characteristics when filling the product container. In the case of the pasty roux of Patent Document 1, since a relatively large amount of starch is contained, the fluidity varies greatly depending on the temperature condition, so that the filling characteristics are unstable. On the other hand, in the case of the pasty roux described in Patent Document 2, basically no starch is contained, and the solid component is a vegetable or fruit fiber that is stable against heat history. As long as the amount is included, there is an advantage that stable fluidity can be ensured. However, concentrated roux adjusted to have a low water activity in order to enhance storage stability tends to decrease fluidity.
食品の殺菌に関する手法として、レトルト殺菌の他にホットパック充填法が知られている。レトルト殺菌は、固形や液体の特性の如何を問わず内容物を製品容器に任意に充填することができるという利点があるが、短時間で殺菌処理しようとすると100℃を超える温度で加熱する必要があるため、内容物の風味の劣化やレトルト臭の問題がある。これに対して、ホットパック充填法は、通常約80〜90℃に加熱された液体食品を容器に充填後、直ちに密封する方法であり、一般的に100℃よりも低い温度で殺菌できるため風味の劣化を抑えることができるという利点がある。しかし、ホットパック充填法を利用しようとすると、一つの手法として水分活性Awを低いレベルに調整する必要があるが、固形成分の分量を相対的に増やして水分活性を低く抑えたペースト状濃縮ルウは、含有水分量が低いため流動性が乏しく、このためホットパック充填法が利用できなくなってしまう。 In addition to retort sterilization, a hot pack filling method is known as a method for food sterilization. Retort sterilization has the advantage that the contents can be arbitrarily filled into the product container regardless of the characteristics of solid or liquid, but if it is to be sterilized in a short time, it must be heated at a temperature exceeding 100 ° C. Therefore, there is a problem of deterioration in the flavor of the contents and a retort odor. On the other hand, the hot pack filling method is a method in which a liquid food heated to about 80 to 90 ° C. is usually sealed in a container and then immediately sealed. There is an advantage that it is possible to suppress the deterioration of. However, an attempt to use the hot pack filling method, it is necessary to adjust as one of the techniques a water activity Aw to a low level, pasty enrichment increased relatively amount of solids kept low moisture activity Luo has poor fluidity due to its low water content, which makes it impossible to use the hot pack filling method.
そこで、本発明の目的は、特許文献1のように高粘性のルウであってもペースト状ルウの保存性を高めるために低い水分活性に調整したペースト状のルウであって、ホットパック充填法を使って製品容器に充填することのできるペースト状ルウを提供することにある。 Therefore, an object of the present invention is a paste-like roux adjusted to a low water activity in order to improve the storage stability of the paste-like roux even if it is a highly viscous luke as in Patent Document 1, and a hot pack filling method It is to provide a paste-like roux that can be used to fill a product container.
本発明の他の目的は、ホットパック充填法を使って製品容器に充填することのできるペースト状ルウを使って、比較的低粘性の水状の且つ芳醇なスープカレーを作ることのできるルウセットを提供することにある。 Another object of the present invention is to provide a roux set capable of making a relatively low-viscosity water-like and rich soup curry using paste-like roux that can be filled into product containers using a hot pack filling method. It is to provide.
上記の技術的課題は、本発明の一つの観点によれば、
加熱して喫食する且つ油脂が乳化した水系の液相を形成するスープカレーに適用するためにホットパックされたペースト状ルウであって、
該ペースト状ルウが、香辛料と、油脂と、調味原料と、乳化剤とを含む原材料にゼラチンが添加され、
該ゼラチンの添加量が固形成分の分量として2〜10質量%であり、
前記ペースト状ルウの水分活性が0.85〜0.75であり、
前記油脂が前記ペースト状ルウの中で乳化していることを特徴とするペースト状ルウを提供することにより達成される。
The above technical problem is, according to one aspect of the present invention,
A paste-like roux hot-packed for application to a soup curry that is heated and eaten and forms an aqueous liquid phase emulsified with fats and oils,
Gelatin is added to the raw material containing the spice, oil and fat, seasoning raw material, and emulsifier , the paste-like roux,
The addition amount of the gelatin is 2 to 10% by mass as the amount of the solid component,
The water activity of the pasty roux is 0.85-0.75,
This is achieved by providing a paste-like roux characterized in that the oil and fat is emulsified in the paste-like roux.
上記の技術的課題は、本発明の他の観点によれば、
上述したペースト状ルウであって、前記スープカレーが、前記油脂が乳化した水系の液相の上に浮遊する油脂からなる油脂相を有し、また、前記流動状食品における前記液相と前記油脂相とが、前記液相が85〜98%であり、前記油脂相が2〜15%であり、更に、前記原材料に乳化剤が添加されており、そして、カレーパウダを含む香辛料と、油脂と、調味原料と、ゼラチンとを含む原材料から作られたペースト状ルウを充填した第1の製品容器と、
カレーパウダを含む香辛料の成分を抽出した香味油を充填した第2の製品容器とを有するルウセットを提供することにより達成される。
The above technical problem is, according to another aspect of the invention,
The paste-like roux described above, wherein the soup curry has an oil-and-fat phase comprising an oil-and-fat floating on an aqueous liquid phase emulsified with the oil-and-fat, and the liquid phase and the oil-and-fat in the fluid food The liquid phase is 85 to 98%, the oil and fat phase is 2 to 15%, an emulsifier is added to the raw materials, and a spice containing curry powder, an oil and fat, A first product container filled with paste-like roux made from raw materials including seasoning ingredients and gelatin;
This is accomplished by providing a roux set having a second product container filled with flavor oil extracted from spice ingredients including curry powder.
本発明のペースト状ルウは、原材料にゼラチンが添加されていることを特徴とする。ゼラチンは、既知のように、水溶性であり室温以上の温度で適度な「とろみ」が出る。本願発明者は、このゼラチンの「とろみ」に着目し、原材料にゼラチンを添加してペースト状のルウを作って流動性を確認したところ、低水分量のペースト状ルウであってもホットパック充填法を使用できることが確認できた。ここに、ゼラチンとは、例えば、牛などの皮、骨、軟骨、腱などに含まれている蛋白質の一種であるコラーゲンを熱水抽出して凝固させたものである。水溶性のゼラチン、特に、牛由来のゼラチンが、スープカレーの味に深みとコクを与える上で望ましい。 The pasty roux of the present invention is characterized in that gelatin is added to the raw material. As is well known, gelatin is water-soluble and exhibits an appropriate “thickness” at temperatures above room temperature. The inventor of the present application paid attention to the “thickness” of this gelatin and added gelatin to the raw material to make a paste-like roux and confirmed its fluidity. It was confirmed that the method could be used. Here, gelatin is, for example, collagen obtained by hot water extraction and coagulation of collagen, which is a kind of protein contained in skins such as cows, bones, cartilage, and tendons. Water-soluble gelatin, in particular, beef-derived gelatin is desirable for adding depth and richness to the taste of soup curry.
本発明のペースト状ルウの一つの原料として、例えばペースト状ルウがカレールウである場合には、香辛料として、芳香スパイスとして知れているカルダモン、ナツメグ、シナモン、グローブ、メース、クミン、コリアンダー、ディル、セロリシード、オールスパイス、ガーリック、フェンネル、ベイリーブス、タイム、キャラウェイ、フェヌグリークなどを例示することができ、辛味スパイスとして知られているホワイトペッパー、ブラックペッパー、レッドペッパー、ジンジャー、マスタードなどを例示することができ、着色スパイスとして知られているターメリック、パブリカ、サフランなどを任意の組み合わせで使用することができる。すなわち、香辛料は、植物の種子、果実、花蕾、樹皮、根皮などから得られる物質であるが、この香辛料を任意の組み合わせで使用することができる。使用する香辛料の形態は、ホール、粗挽き、粉体などのいずれの形態であってもよいが、粉体であるのが好ましく、特に平均粒径が50〜300μmに粉砕されたものが香味に優れている点で好ましい。複数種類の香辛料、例えば、フェネグリーク、コリアンダー、クミン、シナモン、胡椒、ターメリックなどを2種以上混合した混合物はカレーパウダと呼ばれているが、このカレーパウダを従来と同様に使用することができる。 As one raw material of the paste-like roux of the present invention, for example, when the paste-like roux is curry roux, as a spice, cardamom, nutmeg, cinnamon, glove, mace, cumin, coriander, dill, celery known as aromatic spices Examples include seeds, allspice, garlic, fennel, baileys, thyme, caraway, fenugreek, and examples of white pepper, black pepper, red pepper, ginger, mustard, etc. Turmeric, publica, saffron and the like known as colored spices can be used in any combination. That is, spices are substances obtained from plant seeds, fruits, flower buds, bark, root barks, etc., but these spices can be used in any combination. The form of the spice used may be any form such as a hole, coarsely ground, powder, etc., but is preferably a powder, especially those crushed to an average particle size of 50 to 300 μm. It is preferable in terms of superiority. A mixture of two or more kinds of spices, for example, phenegrique, coriander, cumin, cinnamon, pepper and turmeric is called curry powder, and this curry powder can be used in the same manner as before.
本発明のペースト状ルウの他の原料である油脂は、植物油、動物油のいずれであってもよい。植物油を例示すれば、菜種油、大豆油、ヒマワリ種子油、綿実油、落花生油、コーン油、サフラワー油、パーム油、米油などを挙げることができる。動物油を例示すれば、牛脂、豚脂、鶏油、豚脂と牛脂とを混ぜた調整ラードを挙げることができる。 The fats and oils which are other raw materials of the paste-like roux of the present invention may be either vegetable oils or animal oils. Examples of vegetable oils include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, corn oil, safflower oil, palm oil, and rice oil. Examples of animal oils include beef tallow, pork tallow, chicken oil, and adjusted lard mixed with tallow and beef tallow.
本発明のペースト状ルウの他の原料である調味料は、粉末調味原料とペースト調味原料とに分類することができ、これらの中から任意の原料を選択することができる。粉末調味原料にはトマトパウダ、オニオンパウダ、エキスパウダ、魚醤パウダ、増粘多糖類、塩、カラメル、パイナップルパウダなどが含まれ、ペースト調味原料には、トマトペースト、肉エキス、野菜ペースト、果汁、魚醤、チキンブイヨンなどが含まれる。 The seasoning which is another raw material of the paste-like roux of the present invention can be classified into a powder seasoning raw material and a paste seasoning raw material, and any raw material can be selected from these. Powder seasoning ingredients include tomato powder, onion powder, extract powder, fish sauce powder, thickening polysaccharides, salt, caramel, pineapple powder, etc. Paste seasoning ingredients include tomato paste, meat extract, vegetable paste, fruit juice , Fish sauce and chicken bouillon.
本発明は、最も典型的には、水分活性Awが0.85〜0.75程度の固形成分の分量が相対的に多い、低水分量のペースト状濃縮ルウに好適に適用される。これによれば、100℃よりも低い加熱温度で殺菌することができ、また、原材料に添加したゼラチンによりホットパック充填が可能になる。また、ゼラチンを添加したルウは、これを使って調理したカレーやシチューの風味にコクを与えることができる。 The present invention is most suitably applied to a paste-like concentrated roux having a low water content, in which the amount of solid components having a water activity Aw of about 0.85 to 0.75 is relatively large. According to this, sterilization can be performed at a heating temperature lower than 100 ° C., and hot pack filling can be performed by gelatin added to the raw material. In addition, roux added with gelatin can give rich flavor to the curry and stew cooked using it.
ゼラチンの添加量は、固形成分の分量として、2〜10質量%(以下、%と記す)であるのが適量である。ゼラチンの含有割合が、これよりも多いとペースト状ルウの粘性が大きくなり過ぎてホットパック充填法を使用するのが困難になり、風味、粘性に悪影響を与え、他方、これよりも少ないとゼラチンによる充填特性の改善効果、後に説明する風味品質の改善効果が希薄になる。 An appropriate amount of gelatin is 2 to 10% by mass (hereinafter referred to as%) as the amount of the solid component. If the gelatin content is higher than this, the viscosity of the paste-like roux becomes too high, making it difficult to use the hot pack filling method, which adversely affects the flavor and viscosity. The effect of improving the filling characteristics due to, and the effect of improving the flavor quality, which will be described later, are diluted.
ペースト状ルウの原料として、乳化した原料の割合が多い場合には、特に乳化剤を加える必要もないが、適量の乳化剤を加えることでペースト状ルウは油脂が乳化して安定した水系の分散相を形成することができるため好ましい。乳化剤としては、各種食品添加物の他、ゼラチン、アミノ酸、各種エキスなどの旨味成分原料、調味原料を用いても良い。 When the proportion of the emulsified raw material is large as the raw material for the paste-like roux, it is not necessary to add an emulsifier in particular, but by adding an appropriate amount of the emulsifier, the pasty roux emulsifies the fat and oil to form a stable aqueous dispersion phase. It is preferable because it can be formed. As emulsifiers, in addition to various food additives, umami ingredients such as gelatin, amino acids and various extracts, and seasonings may be used.
本発明の好ましい実施の形態では、スープカレー用のルウに好適に適用される。カレーの種類は多様であり、例えば、インドカレーやタイカレーなどと称されるように低粘性のカレーも存在している他、近時、新らしいカレーの楽しみ方としてスープカレーが注目されている。スープカレーは、北海道が発祥の地と言われ、北海道では数多くの専門店が、夫々、特徴あるスープカレーを提供している。また、有名店のスープカレーをレトルト化した商品が市販されている。 In a preferred embodiment of the present invention, it is preferably applied to soup curry roux. There are various types of curry, for example, low-viscosity curry, such as Indian curry and Thai curry, and soup curry has recently attracted attention as a new way to enjoy curry. . Soup curry is said to be the birthplace of Hokkaido, and many specialty stores in Hokkaido each offer unique soup curry. In addition, products made by retorting soup curry from famous stores are on the market.
スープカレーは、インドカレーのように比較的低粘性又は水状であり、香辛料が効いたスープの中に、スープとは別に調理した具材が混在している点に特徴がある。すなわち、スープカレーは、欧風カレーやインドカレーなどのこれまでのカレーとは異なり、具材にカレー味が染み込んでおらず、具材そのものの味わいを残している点に特徴があり、スープを口にしたときに、香辛料が効いたスープの風味や、香辛料の香り立ち、スパイス感などを楽しむことができる。 The soup curry is characterized by relatively low viscosity or water like the Indian curry, and the ingredients cooked separately from the soup are mixed with the spice. In other words, unlike traditional curry such as European curry and Indian curry, soup curry is characterized by the fact that the curry taste is not soaked in the ingredients, leaving the taste of the ingredients themselves. When you make it, you can enjoy the flavor of soup with spices, the aroma of spices, and the feeling of spices.
すなわち、スープカレーは、これまでのカレーがご飯と一緒に食べるのに比べて、香辛料が効いたスープだけを口にしたり、具材を食べてスパイシーな味わいの中で具材そのものの味を楽しんだり、従来のカレーと同様に、ご飯にスープをまぶして食べたり、というように多様な食べ方で、夫々、異なった風味を楽しむことができる。このため、専門店では、馬鈴薯やニンジンを細かく切らないで大きな塊の形で使用しており、同様に、鶏肉も骨付きのまま使用するなど、具材の存在感を強調するように工夫している。また、スープの風味を出すために、専門店では、豚骨などを長時間煮込んだベース液を作り、このベース液に香辛料を加えて、味に深みの在るスープ作りの努力を行っている。 In other words, compared to the traditional curry eaten with rice, soup curry can be eaten only with a spicy soup or eat ingredients and enjoy the taste of the ingredients themselves in a spicy taste. In the same way as traditional curry, you can enjoy different flavors in various ways, such as sprinkling rice with soup. For this reason, specialty stores use potatoes and carrots in the form of large chunks without chopping them in the same way. ing. In addition, in order to bring out the flavor of the soup, a specialty store makes a base solution that is simmered for a long time with pork bones, and adds spices to this base solution to make a deep soup. .
本発明の好ましい実施の形態では、専門店が提供する本格的なスープカレーを家庭で簡単に作れるように、カレーパウダを含む香辛料を使って作ったペースト状ルウの他に、これとは別容器に充填した、カレーパウダを含む香辛料の成分を抽出した香味油が同じ箱に中に入れて消費者に提供される。 In a preferred embodiment of the present invention, in addition to paste-like roux made using a spice containing curry powder, it is possible to make a full-fledged soup curry provided by a specialty store at home. The flavor oil extracted from the ingredients of the spice containing curry powder filled in is put in the same box and provided to the consumer.
香味油は、熱した油脂に香辛料を加えて、香辛料の成分を抽出することにより作られる。この種の香味油は例えば特開平10−295337号公報に詳しく記載されていることから、この公報を援用することにより詳しい説明を省略する。本発明の実施に際し、香味油の調整は、特開平10−295337号公報に記載の方法に準じて実施できるが、油脂100重量部に対して混合香辛料30〜120重量部を添加して約70〜160℃で約5〜120分間の間、加熱処理を施した後に、油相を採取するか又は油相を主体として調味材とするのが、スープカレーの風味に深みとコクを与える上で望ましい。このようにして調整した香味油は、ペースト状ルウで作ったカレーの風味に深みを与えることができることに加えて香辛料の香り立ちやスパイシーな味を向上することができるので、スープカレーのような食べ方には好適であり、ペースト状ルウだけでは提供できない風味や味の深みや香り立ちを提供することが可能になる。 A flavor oil is made by adding a spice to a heated oil and fat and extracting a spice component. Since this kind of flavor oil is described in detail in, for example, Japanese Patent Application Laid-Open No. 10-295337, detailed description is omitted by using this publication. In the practice of the present invention, the flavor oil can be adjusted in accordance with the method described in JP-A-10-295337. However, about 70 to 70 parts by weight of mixed spices are added to 100 parts by weight of fats and oils. After applying the heat treatment at ˜160 ° C. for about 5 to 120 minutes, collecting the oil phase or using the oil phase as a main ingredient as a seasoning is to add depth and richness to the flavor of the soup curry. desirable. In addition to being able to add depth to the flavor of curry made with paste-like roux, the flavor oil prepared in this way can improve the fragrance of spices and spicy taste, so it looks like soup curry It is suitable for eating, and it is possible to provide a flavor, depth of taste and aroma that cannot be provided only by pasty roux.
ルウセットとして、具材と、喫食時の水分量の水とを充填したレトルト殺菌した第3の製品容器を加えることで、家庭で具材を調理する必要が無くなる。第3の製品容器を電子レンジ又は熱湯で加熱し、第3の製品容器の内容物を食器に移し、これにペースト状ルウを加えた後に香味油を添加するだけで、本格的なスープカレーを楽しむことができる。レトルト殺菌される具材は、前処理として、生姜及び/又はガーリックで煮込むのがよい。これにより、具材からレトルト臭や具材の臭みを取り除くことができ、これを入れたスープカレーの風味を具材の臭みなどによって損なってしまうのを回避することができる。 By adding a third product container that is sterilized by retort filling with ingredients and water at the time of eating as a roux set, there is no need to cook ingredients at home. Heat the third product container with a microwave oven or hot water, transfer the contents of the third product container to the tableware, add pasty roux to it, and then add the flavor oil. I can enjoy it. The ingredients to be retort sterilized may be boiled with ginger and / or garlic as a pretreatment. Thereby, the retort odor and the odor of the ingredients can be removed from the ingredients, and the flavor of the soup curry containing the ingredients can be avoided from being damaged by the odor of the ingredients.
前述したように、専門店が提供するスープカレーは、低粘性の水状の香辛料が効いたスープを主体としており、スープの上に比較的多量の油が浮いている。つまり、スープの相と油の相が分離している。この浮遊する油の相は、専門店が、スープの素になるベース液を作る段階で、種々の天然素材を煮込むことにより抽出した「だし」の一部である。スープカレーは、香辛料の効いたスープに溶けている旨味成分と、浮遊する油とが渾然一体となって、スープを飲んだときに、香辛料のスパイシーな味だけでなく、旨味や「まろやかな」コクのある風味を楽しむことができる。 As described above, soup curry provided by specialty stores is mainly soup with a low-viscosity watery spice, and a relatively large amount of oil floats on the soup. That is, the soup phase and the oil phase are separated. This floating oil phase is a part of “dashi” extracted by boiling various natural ingredients at the stage of making a base liquid that becomes the base of soup. Soup curry is not only the spicy taste of spices but also umami and `` mellow '' when the soup is drunk together with the umami ingredients dissolved in the spicy soup and the floating oil. You can enjoy a rich flavor.
この専門店のスープカレーの風味を工業的に作って一般消費者に提供するために、入手可能な各種の調味料を種々に組み合わせても専門店の風味に近づけ、また、これを超えるのが難しい。例えば、各種の調味料の組み合わせと香辛料とを含む原材料から作った液相に油脂を浮かせたとしても「油っこさ」だけが出てしまうことが分かった。本願発明者は、幾多の試行錯誤の上、原材料にゼラチンを加えることで専門店のスープカレーの風味が出てくることを見出した。すなわち、調味料と香辛料と油脂とを含む原材料から工業的に作られた液相と、該液相の上に浮遊した油脂相とからなるスープカレーのスープであって、前記原材料にゼラチンを含ませることで専門店に近いスープカレーのスープを工業的に作ることができる。 In order to make the flavor of the soup curry of this specialty store industrially and provide it to the general consumer, it is possible to bring it close to the flavor of the specialty store even if various seasonings are combined in various ways. difficult. For example, it has been found that even if oils and fats are floated in a liquid phase made from raw materials containing a combination of various seasonings and spices, only "oiliness" is produced. The inventor of the present application has found that the flavor of the soup curry of a specialty store comes out by adding gelatin to the raw material after many trials and errors. That is, a soup curry soup comprising a liquid phase industrially made from raw materials containing seasonings, spices, and fats and oils and fat phases suspended on the liquid phase, wherein the raw materials contain gelatin By doing so, you can make soup curry soup close to a specialty store industrially.
このようなスープカレーは、一般に、具材を除いた部分において、液相85〜98%、好ましくは92〜98%と油脂の相2〜15%、好ましくは2〜8%とから構成するのがよい。また、液相は、油脂分が1〜5%で、60℃で20〜200cp、好ましくは50〜100cpの粘性を有するものであるのがよい。液相中の油脂は、均一に微粒状に分散しているのがよい。また、第2の容器に充填する香味油の油脂分100質量部に対して、第1の容器に充填するペースト状ルウの油脂分を10〜100質量部とするのがよい。一般的にこれらの構成で味に深みのある品質作りができる。 Such a soup curry is generally composed of 85 to 98%, preferably 92 to 98% of the liquid phase and 2 to 15% of the fat phase, preferably 2 to 8% in the portion excluding ingredients. Is good. The liquid phase has a fat / oil content of 1 to 5% and a viscosity of 20 to 200 cp, preferably 50 to 100 cp at 60 ° C. The fats and oils in a liquid phase are good to disperse | distribute uniformly and finely. Moreover, it is good to make the fat and oil content of the paste-like roux filled in the first container 10 to 100 parts by mass with respect to 100 parts by mass of the fat and oil content of the flavor oil filled in the second container. In general, it is possible to make quality with a deep taste with these configurations.
この工業的に作ることのできるスープカレーのスープは、浮遊する油脂相として、カレーパウダを含む香辛料の成分を抽出した旨味油を使うのがよい。これにより、スープカレーのスープを口にしたときに、上述した専門店の「まろやかな」深みのあるコクの他に香辛料の香り立ちやスパイシーな味わいを提供することができる。 The soup curry soup that can be produced industrially should use umami oil obtained by extracting spice components including curry powder as a floating oil phase. As a result, when the soup of the soup curry is consumed, the flavor of spices and spicy taste can be provided in addition to the “mellow” deep richness of the specialty store described above.
また、上記の液相の原材料に油脂を含め、この油脂が乳化した液相とすることで、上記の旨味やコクを更に専門店の風味に近づけることが可能となることが分かった。 In addition, it was found that the above-described umami and richness can be made closer to the flavor of a specialty store by including oil and fat in the liquid phase raw material and making the liquid phase emulsified with the oil and fat.
上記のスープカレーのスープは、濃縮することなく、加熱するだけで直ちに喫食できる状態で容器に入れて消費者に提供してもよく、この中に、具材を入れた状態で消費者に提供してもよい。消費者に提供するときには、液相と油脂相とを一緒に容器に入れて消費者に提供してもよいが、液相と油脂相(香味油)とを別にして消費者に提供してもよい。また、液相をスープカレーのスープの素として消費者に提供する形態としては、ペースト状ルウの形態であってもよく、低水分活性のペースト状濃縮ルウの状態で容器に入れる場合には、前述したように、原材料に含めたゼラチンによって、ホットパック充填が可能になり、この形態が好ましい。 The above soup curry soup may be provided to consumers in a container in a state where it can be eaten immediately by heating without being concentrated. May be. When providing to consumers, the liquid phase and the fat phase may be put together in a container and provided to the consumer, but the liquid phase and the fat phase (flavor oil) are provided separately to the consumer. Also good. In addition, as a form to provide the liquid phase to the consumer as a soup curry soup, it may be in the form of paste-like roux, and when put in a container in the form of paste-like concentrated roux with low water activity, As described above, gelatin contained in the raw material enables hot pack filling, and this form is preferred.
なお、本発明は、段落0027に記載のものと同様のスープと油脂の相の比率と、スープの油脂分を有するスープカレー以外の流動状食品、例えば、ラーメンスープ、欧風スープ、和風汁物、中華スープなどに適用することができる In addition, the present invention is a liquid food other than the soup curry having the ratio of the soup and oil phase similar to that described in paragraph 0027 and the soup oil and fat content, such as ramen soup, European soup, Japanese soup, Chinese Can be applied to soup
図1は、家庭で調理した具材と一緒にすることで本格的なスープカレーを作ることができるペースト状濃縮カレールウの製造に関するフローを示す。 FIG. 1 shows a flow relating to the manufacture of a paste-like concentrated curry roux that can be made into a full-fledged soup curry by combining with ingredients cooked at home.
野菜ペースト、果汁、肉エキスなどのペースト調味原料には、これに油脂として調整ラードを加え、また、乳化剤、必要に応じて水を加えた後に適宜混合処理を行って乳化したペースト調味料原料を作った。オニオンパウダなどの粉末調味原料には、これにゼラチンを添加した後に混合した。なお、粉末調味原料に小麦粉を数%程度まで加えてもよい。香辛料としては、カレーパウダや数多くの香辛料を混合して均一化した。 Paste seasoning ingredients such as vegetable pastes, fruit juices, meat extracts, etc. are prepared by adding adjusted lard as fats and oils, and adding emulsifiers and water as needed, and then emulsifying the paste seasoning ingredients by mixing appropriately. Had made. Gelatin was added to powder seasoning ingredients such as onion powder, and then mixed. In addition, you may add wheat flour to a powder seasoning raw material to about several percent. As spices, curry powder and many spices were mixed and homogenized.
ペースト調味原料、粉末調味原料、香辛料などを含むペースト状濃縮カレールウの原料の全量に対して、油脂は約4%であり、ペースト調味原料は約80%であり、ゼラチンは約4〜5%の分量であった。 The fat and fat is about 4%, the paste seasoning raw material is about 80%, and the gelatin is about 4-5% with respect to the total amount of the paste-like concentrated curry roux raw materials including paste seasoning raw material, powder seasoning raw material, spices, etc. The amount.
次いで、各原料を加熱釜に投入すると共に、水分活性0.80となるように必要に応じて水を加えて混合し、約90℃で所定時間加熱してペースト状の濃縮カレールウを作った。次いで、濃縮カレールウを90℃で殺菌処理を行った後に製品容器に充填したが、問題なくペースト状の濃縮カレールウを製品容器に充填することができた。内容物をホットパック充填した製品容器は液中シール機を使って密封した。密封した容器は、その後、40℃以下の温度まで冷却した。濃縮カレールウを封入する容器は、合成樹脂からなるからなる可撓性袋であり、一袋1人前として、各袋に45gの濃縮カレールウを充填した。 Next, each raw material was put into a heating kettle, and water was added and mixed as necessary to obtain a water activity of 0.80. The mixture was heated at about 90 ° C. for a predetermined time to produce a paste-like concentrated curry roux. Next, the concentrated carrot was sterilized at 90 ° C. and then filled into the product container, but the paste-like concentrated curry was able to be filled into the product container without any problem. The product container filled with the hot pack was sealed using a submerged sealer. The sealed container was then cooled to a temperature below 40 ° C. The container that encloses the concentrated kaleau is a flexible bag made of a synthetic resin, and each bag was filled with 45 g of concentrated kaleau as a single serving.
図2は香味油の製造に関するフローを示す。香辛料としてカレーパウダを混合して均一化した。油脂として牛脂を使用し、これを加熱釜の中で130〜150℃に加熱した後に香辛料を入れて香辛料の成分を牛脂の中に抽出し、次いで、固液分離して、香味油を取り出し、これを製品容器に充填した後に容器を密封した。使用した容器は、合成樹脂からなる可撓性袋であり、一袋1人前として、各袋に8gの香味油を充填した。 FIG. 2 shows a flow relating to the production of flavor oil. Curry powder was mixed as a spice and homogenized. Use beef tallow as fat and oil, heat this to 130-150 ° C in a heating kettle, add spices and extract the spice ingredients into beef tallow, then separate into solid and liquid, take out flavor oil, After filling this into a product container, the container was sealed. The container used was a flexible bag made of a synthetic resin, and each bag was filled with 8 g of flavor oil as a serving.
ペースト状の濃縮カレールウを入れた容器と香味油を入れた容器は一つの箱の中に入れて市場に出荷される。これを購入した消費者は、家庭で、手元に用意した具材、例えば、馬鈴薯、ニンジン、鶏肉などをお湯でボイルし、ボイルし終わったら濃縮カレールウを加えて攪拌して濃縮カレールウを良く溶かした後に香味油を入れることでカレースープを作ることができる。 The container containing the paste-like concentrated currant and the container containing the flavor oil are put in one box and shipped to the market. Consumers who purchased this product boiled the ingredients prepared at hand, such as potatoes, carrots, chicken, etc. with hot water, and after boiling, concentrated carrot was added and stirred to dissolve the concentrated carrot. You can make curry soup by adding flavor oil later.
図3は、家庭で具材を用意する手間を省くことのできるレトルト容器入り具材の製造に関するフローを示す。鶏肉は、ガーリック、生姜を添加した水に浸漬した後に加熱して煮込むことでボイル処理鶏肉を作る。他に、具材として冷凍ポテトやニンジンなどの他に水煮卵を用意し、これらをボイル処理鶏肉と一緒に容器に充填すると共に1人前の水分量(180g)の調味液を充填した後に容器を密封し、次いで、130℃で殺菌加熱した。使用した容器は、レトルト耐性のラミネートフィルム材からなる可撓性袋であった。 FIG. 3 shows a flow relating to the manufacture of a retort container containing material that can save the labor of preparing the material at home. The chicken is boiled and cooked by immersing it in water with garlic and ginger added and then boiled. In addition to frozen potatoes and carrots as ingredients, prepare boiled eggs, fill them in a container together with boiled chicken, and fill with a seasoning liquid of one serving (180 g) Was sealed and then sterilized and heated at 130 ° C. The container used was a flexible bag made of a retort-resistant laminate film material.
具材入りのレトルト容器は、上記の濃縮カレールウ入り容器及び香味油入り容器と一緒に一つの箱に入れて市場に出荷される。これを購入した消費者は、電子レンジや熱湯で具材入り容器を加熱した後、この容器から具材及び調味液を深皿に移し、この中に濃縮カレールウを加えて攪拌して濃縮カレールウを良く溶かした後に香味油を入れることでスープカレーを作ることができる。市場に出荷する形態として、具材入りのレトルト容器、濃縮カレールウ入り容器、香味油入り容器の他に例えばプラスチック製のボウルを一緒に一つの箱に入れて市場に出荷するようにしてもよい。これによれば、プラスチック製ボウルを食器として使用することができるため、家庭で深皿などを準備する必要が無くなる。 The retort container containing ingredients is put in a single box together with the above-described container containing concentrated curry roux and container containing flavor oil, and shipped to the market. Consumers who bought Re This, after heating the ingredients container filled with microwave and hot water, was transferred from the vessel to ingredients and seasoning liquid into the basin, concentrated stirred with concentrated curry roux in the curry roux it is possible to make the Supukare over by putting the flavor oil was dissolved well. As a form to be shipped to the market, for example, a plastic bowl may be put together in a single box in addition to a retort container containing ingredients, a container containing concentrated carrot, and a container containing flavor oil, and shipped to the market. According to this, since a plastic bowl can be used as tableware, it is not necessary to prepare a deep dish at home.
Claims (6)
該ペースト状ルウが、香辛料と、油脂と、調味原料と、乳化剤とを含む原材料にゼラチンが添加され、
該ゼラチンの添加量が固形成分の分量として2〜10質量%であり、
前記ペースト状ルウの水分活性が0.85〜0.75であり、
前記油脂が前記ペースト状ルウの中で乳化していることを特徴とするペースト状ルウ。 A paste-like roux hot-packed for application to a soup curry that is heated and eaten and forms an aqueous liquid phase emulsified with fats and oils,
Gelatin is added to the raw material containing the spice, oil and fat, seasoning raw material, and emulsifier , the paste-like roux,
The addition amount of the gelatin is 2 to 10% by mass as the amount of the solid component,
The water activity of the pasty roux is 0.85-0.75,
The pasty roux, wherein the fats and oils are emulsified in the pasty roux.
前記スープカレーにおける前記液相と前記油脂相とが、前記液相が85〜98%であり、前記油脂相が2〜15%である、請求項1〜3のいずれか一項に記載のペースト状ルウ。 The soup curry has an oily phase consisting of fats and oils floating on an aqueous liquid phase emulsified with the oils and fats,
The paste according to any one of claims 1 to 3 , wherein the liquid phase and the fat phase in the soup curry are 85 to 98% in the liquid phase and 2 to 15% in the fat phase. Ruo.
前記油脂相を形成するカレーパウダを含む香辛料の成分を抽出した香味油を充填した第2の製品容器とを有するルウセット。 A first product container filled with the paste-like roux according to claim 4 ;
A roux set having a second product container filled with a flavor oil obtained by extracting spice ingredients including curry powder forming the oil phase.
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