JP4507860B2 - Paste roux and roux set including the same - Google Patents

Description

  The present invention relates to a paste-like roux and a roux set including the same.

  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.

  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.

On the other hand, Patent Document 2 proposes a paste-like roux that can achieve an appropriate viscosity while reducing the amount of starch used. Specifically, the curry roux of patent document 2 is characterized by containing a predetermined amount of vegetable and fruit fibers as a solid component and adding a predetermined moisture content to this to adjust to a predetermined viscosity. Patent Document 2 also discloses that suitable storage stability can be ensured by using a concentrated roux adjusted to a water activity Aw of paste-like roux of 0.75 to 0.90.
JP 60-75255 A Japanese Patent Laid-Open No. 11-196828

  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.

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.

  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.

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.

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.

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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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. .

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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

  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.

  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.

  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.

  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.

  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.

  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.

  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.

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.

The flow figure which shows the manufacturing process of the paste-form concentration curry roux of a low moisture content. The flowchart which shows the manufacturing process of flavor oil. The flowchart which shows the manufacturing process of a retort ingredient.

Claims (6)

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.   The pasty roux according to claim 1, wherein the fat and oil in the liquid phase is 1 to 5%. The pasty roux according to claim 1 or 2 in which said spice contains curry powder. 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. 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. The roux set according to claim 5 , further comprising a third product container filled with ingredients pretreated with ginger and / or garlic and water having a water content at the time of eating.

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