JP4680577B2 - Food material - Google Patents

Description

  The present invention relates to a food material for cooking soup curry.

In general, soup curry is a product in which large ingredients are contained in a curry-flavored soup having a relatively low viscosity. In particular, the ingredients are not boiled in the soup and the ingredients are soaked in the taste of the soup, but they are easily combined with the soup to make use of the flavor and texture of the ingredients themselves. In the soup curry, the oil phase floats on the water phase soup and the two are separated. Some products with such a soup curry in a retort pouch are also on the market, but no food material such as a solid curry roux for cooking soup curry has been proposed. Retort products are filled with soup curry as it is in a retort pouch and sterilized with retort, providing a balanced taste of soup and oil as provided by specialty stores, and a favorable aroma. There was no problem.

Patent Document 1 discloses an oil-soluble composition that is intended to provide a food material that can provide curry, stew, soup, etc. in a short time by dissolving in water and cooking. A food material is disclosed that contains an oil phase in which a flavor raw material is dissolved and an aqueous phase in which a water-soluble flavor raw material is dissolved in a mixed and dispersed state, which is dissolved in water and boiled for cooking.
When preparing food materials for cooking soup curry according to the form described in the above literature, oil-soluble and water-soluble flavor ingredients are mixed together, so when cooking soup curry There was a problem that a favorable aroma could not be obtained.

On the other hand, Patent Document 2 discloses an invention of a method for producing a flavor oil from which components of a mixed spice are extracted, an invention of manufacturing curryu using the obtained flavor oil, and an invention of adding the above flavor oil during cooking of curry. Is disclosed. With the above-mentioned flavor oil, aged flavor and aroma with a mixture of spices can be imparted to curry roux and curry.
When producing curry roux using the above flavor oil, the flavor oil is homogeneously mixed in the fat and oil contained in the raw material of the roux, and when the flavor oil is added when cooking curry, Is homogeneously mixed into the raw material. Therefore, it has not been proposed to use the above-mentioned flavor oil in a soup curry in a form in which the oil phase is floated on the aqueous phase soup.
In addition, the flavor quality of a soup curry preferable cannot be obtained only by adding said flavor oil on soup. That is, in the soup curry, the preferred flavor quality is the balance in the flavor and thickness of the water phase soup and the oil phase above, the separation state of the soup and the oil phase, the fat in the soup and the oil phase. It is achieved by the balance of the relationship with oils and fats.
JP 2001-103919 A Japanese Patent Laid-Open No. 10-295337

The present invention provides a food material that can be easily cooked with high-quality soup curry in terms of flavor and thickness by cooking or pouring in addition to ingredients boiled in hot water. The purpose is to provide.

The present invention comprises a raw material containing at least a spice, fats and oils, and an emulsion stabilizer, and when the aqueous phase material is dissolved in hot water and the flavor oil described below is added, by the action of the raw material containing the emulsion stabilizer. An aqueous phase material configured to form a water phase in which the fats and oils contained in the water phase material are finely dispersed in hot water, and the flavor oil is separated and floated on the water phase; The food material for cooking the soup curry characterized by including the flavor oil which extracted the component in combination as a separate body.

With the food material comprising the composition of the present invention, by adding it to the ingredients boiled in hot water, cooking, pouring hot water, etc., it is easy to make high quality soup curry in terms of flavor and thickness, etc. It becomes possible to cook.

Hereinafter, the present invention will be described in detail.
In the present invention, the soup curry is generally floated in a state where the oil and fat phase is separated on the aqueous phase which is a curry-flavored soup having a relatively low viscosity, and if necessary, potato,
This product contains ingredients such as carrots, meats, and seafood. In particular, the soup curry is generally 85 to 98% by mass (hereinafter abbreviated as%) of the aqueous phase, preferably 92 to 98%, and 2 to 15% of the fat phase, preferably 2 to 8 in the portion excluding ingredients. % Is good. Also,
The aqueous phase has an oil and fat content of 0.5 to 10%, preferably 1 to 5%, 20 to 200 cp at 60 ° C,
Preferably, it has a viscosity of 50 to 100 cp. It is preferable that the fats and oils in the aqueous phase are uniformly and finely dispersed. In general, with these constitutions, it is possible to make a quality of soup curry having a suitable thickness and richness in taste, and this is achieved by the food material of the present invention.

The food material of the present invention is a material for cooking the above-mentioned soup curry, and includes at least two materials of an aqueous phase material and a flavor oil in combination as separate bodies.
The aqueous phase material is composed of a raw material containing at least a spice, fats and oils, and an emulsion stabilizer. When the aqueous phase material is dissolved in hot water and flavor oil is added, the action of the raw material containing the emulsion stabilizer is added. ,
The fat and oil contained in the water phase material forms a water phase dispersed finely in hot water, and the flavor oil is separated and floated on the water phase. One flavor oil consists of the extracted oil which extracted the component of the spice.
The water phase material and flavor oil are each stored in appropriate containers. When cooking soup curry, for example, boil the ingredients in hot water, add the water phase material and mix, add flavor oil before eating, or pour it into the water phase material. After melting, it can be performed by adding flavor oil before eating.

Here, spices used as raw materials include plant seeds, fruits, flower buds, leaves, bark,
Rhizomes, etc. or substances obtained from them, specifically, cardamom, cloves, nutmeg, fenugreek, laurel, fennel, coriander, classified as flavored spices,
Examples include cumin, caraway, thyme, sage, skin, turmeric, paprika, etc. classified as coloring spices such as pepper, chili, mustard, ginger, etc. classified as pungent spices. These can be used alone or in any combination.
When a mixture containing two or more selected from fenugreek, coriander, cumin, pepper and turmeric (including what is usually called curry powder) is used in the water phase material and / or flavor oil, especially when used in both Can prepare high-quality soup curry in terms of flavor and thickness. The spices may be used in any form such as a hole, a coarsely crushed material, and a pulverized material. Spice is 5 to 10% in the case where the aqueous phase material is a paste, 5 to 10% in the case of a dry product, and 30 as a raw material used for extraction with respect to 100 parts by mass of fat and oil in flavor oil. It is preferable to use ~ 120 parts by mass in order to obtain a rich and deep soup curry.

As fats and oils used for the water phase material and flavor oil, animal fats and oils such as head and lard, vegetable fats and oils such as palm oil and rapeseed oil, fish oil and the like can be used without limitation. Oils and fats
When the aqueous phase material is a paste, 5 to 20% thereof, and when it is a dry product, 5 to 30% thereof.
It is good to use 80% or more in flavor oil. Moreover, it is good for an aqueous phase raw material to contain 10-100 mass parts fats and oils with respect to 100 mass parts of fats and oils of flavor oil. As a result, it is possible to obtain a soup curry with a rich and deep taste.

The emulsification stabilizer used in the water phase material is a fine dispersion of oil and fat contained in the water phase material when the soup curry is cooked and the water phase material is dissolved in the hot water and flavor oil is added. In addition to forming an aqueous phase, the flavor oil is separated and floated on the aqueous phase. That is, the emulsion stabilizer has an action of dispersing oils and fats contained in the aqueous phase material in the aqueous phase and separating the both without mixing flavor oil in the aqueous phase. When the above-mentioned dispersion / separation state of fats and oils is achieved, it is possible to make a soup curry with a rich and deep taste. The soup curry has a beautiful and appetizing appearance. here,
“Dispersion” is a concept including emulsification, suspension and the like.

As an emulsification stabilizer, in addition to various emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, and lecithin approved as so-called food additives, fiber of vegetables and fruits, wheat flour, starch, gelatin, gums, gluten, Examples include pectin and dextrin. Not limited to these, the main points are the amount of solids in the water phase material, the types and amounts of fats and other raw materials used in the water phase material and flavor oil, the viscosity of the water phase and oil phase during cooking, etc. In this correlation, the raw materials that achieve the above-mentioned emulsion stability performance may be used alone or in appropriate combination. In particular a. One or more of gelatin, gums, b. Paste raw materials such as vegetables and fruits, c. For powder raw materials such as vegetable powder, a. ~ C. May be used alone or in any combination. In this case, when the aqueous phase material is a paste, a. 2-10% of gelatin or the like, b. 1 paste material
0-50%, c. What is necessary is just to use 5-10% of powder raw materials. In the case of a dry product, a. 5-10% gelatin etc., c. What is necessary is just to use 10-98% of powder raw materials. By these, it becomes possible to obtain a soup curry with a rich and deep taste.

As long as the performance of this invention is not impaired, arbitrary raw materials other than the above can be used for a water phase raw material and flavor oil. Examples of aqueous phase materials include amino acids and amino acid-containing proteins, protein hydrolysates such as animal protein hydrolysates (HAP), plant protein hydrolysates (HVP), various extracts, pastes such as vegetables and fruits Seasoning materials such as raw materials, meat, vegetables and other powders can be used. One or more of these seasoning ingredients can be used in the case where the aqueous phase material is a paste, for example, 10 to 50%, and in the case of a dry product, 10 to 98%. By these, it becomes possible to obtain a soup curry with a rich and deep taste. Of course, the seasoning material may have the function of the above-mentioned emulsion stabilizer. Further, flavoring agents, coloring agents, vitamins, calcium, iron, DHA nutrients, and the like can be used. In order to make the aqueous phase of the soup curry have the above-mentioned viscosity, it is preferable to include an appropriate viscous material, and in particular, a
. ~ C. It is sufficient to obtain the original viscosity and flavor of the soup curry by adjusting the viscosity using these ingredients alone or in any combination. If the aqueous phase material does not contain wheat flour or starch, a soup curry with good thickness and taste may be obtained. The water phase material and the flavor oil may include ingredients such as vegetables, fruits and meats.

The food material of the present invention is constituted as follows using the above raw materials.
The aqueous phase material is prepared by storing a raw material containing at least a spice, fats and oils, and an emulsion stabilizer in a suitable container so as to achieve the above-mentioned emulsion stability performance. For example, spices, fats and oils, emulsion stabilizers, paste raw materials such as vegetables and fruits, powder raw materials such as vegetable powders, extracts (
Paste raw materials, powder raw materials, and extracts are used as emulsion stabilizers), water and the like are appropriately blended, and these are mixed to form a paste, which can be stored in a container. In particular, the amount of the solid component hot-packed in the container is 50 to 70% (this does not include the amount of solid ingredients, but refers to the amount of solid component of the paste itself), and Aw 0.9 to 0.00. A concentrated paste of 75, preferably 0.9 to 0.8 is preferable from the viewpoint of obtaining a soup curry with a rich and deep taste. Hot pack filling is a method in which a raw material heated to about 80 to 90 ° C. is normally sealed in a container and then sealed immediately. Generally, it can be sterilized at a temperature lower than 100 ° C., so that the deterioration of flavor can be suppressed. There is. The amount of the solid component is 50 to 70.
% Paste has poor fluidity and may cause poor hot pack filling,
As above a. By using gelatin or the like, particularly gelatin, the filling ability can be improved. Said paste is good to be 2000-50000cp at 80 degreeC.
The aqueous phase material can be a dried product such as powder, granule, or dry mass. For example, a mixed raw material containing spices, fats and oils (usually hardened oil), an emulsion stabilizer, and, if necessary, an anti-caking material such as calcium carbonate, is made into powder using an appropriate powder production apparatus, and placed in a container. Can be stored.

A flavor oil consists of the extracted oil which extracted the component of the spice. As described above, in the present invention, when the soup curry is cooked by the mechanism relating to the water phase material, the dispersed state of fats and oils in the aqueous phase and the separated state of the aqueous phase and the oil phase are achieved. At the same time, by using the oil phase as a flavor oil, it is possible to obtain a soup curry with good thickness and taste. That is, even if a preferable water phase and oil phase state is achieved by the water phase material, if the oil phase is not used as a flavor oil, there will be “oiliness”, while the water phase material and the flavor oil are combined. If the raw materials are mixed together, the states of the water phase and the oil phase are not achieved, and both are unsuitable for taste. Therefore, it is important to obtain a high-quality soup curry by combining the oil phase with flavor oil and combining it with the water phase material.

A flavor oil is generally made by adding a spice to a heated oil and fat and extracting the ingredients of the spice. This kind of flavor oil is described in, for example, JP-A-10-295337,
Detailed explanation is omitted by using this publication. Of course, it is not limited to what is described in the above publication. The flavor oil may contain spice grains and holes.

The food material of the present invention is prepared by filling the above water phase material and flavor oil in appropriate containers such as bag-like containers and tube containers, and combining them. Each serving may be a serving or more. The water phase material and flavor oil each filled and stored in a bag-like container may be put together as a set in an outer box container or the like. Moreover, you may provide a water phase raw material and flavor oil in the disposable container for cooking. In addition to the water phase material and flavor oil, the ingredients or ingredients and ingredients and water for eating may be provided in combination with the retort food.
EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to this, A various application change is possible.

The present invention includes the following technical contents.
1. A water phase material comprising at least a spice, a fat and oil, and an emulsification stabilizer, and a flavor oil extracted from the spice ingredients are separately combined, and the water phase material is dissolved in hot water. When the flavor oil is added, the action of the raw material containing the emulsification stabilizer forms an aqueous phase in which the fats and oils contained in the aqueous phase material are finely dispersed in hot water, and the top of the aqueous phase. A food material for cooking soup curry, characterized in that the flavor oil is separated and floated.
2. 1. Containing, as a separate body, an aqueous phase material of a concentrated paste made of a raw material containing at least a spice, fats and oils, and an emulsion stabilizer, and a flavor oil from which a spice component is extracted.
A food material for cooking soup curry, which is configured to have the same function as described in 1.
3. 2. The above-mentioned 2. containing 10 to 100 parts by mass of oil / fat with respect to 100 parts by mass of the oil / fat content of the flavor oil in the water phase material. Food ingredients as described in
4). 2. The above 2 containing spices 5-10% and 5-20% fats and oils in the water phase material. Food ingredients as described in
5. 30-120 as a raw material used for extraction of spices for 100 mass parts of fats and oils in flavor oil
2. Using the mass part. Food ingredients as described in

Example 1
Curry powder 7%, fat 6%, gelatin 5%, vegetable / fruit paste raw material 25%, vegetable powder 5%, extracts 25%, water 27% heated to 90 ° C and mixed to form a paste , 45g of a serving is hot-packed and stored in a synthetic resin film bag-like container,
A concentrated paste (aqueous phase material) was obtained. The amount of solid components in the concentrated paste was about 60%, Aw was about 0.8, and about 80,000 cp at about 30000 cp. The concentrated paste could be satisfactorily filled using a general hot pack filling machine.
Separately, curry powder 30% is mixed with 70% fat heated to 100 ° C, the solid component of the curry powder is appropriately removed, and 8g serving is filled and stored in a bag made of synthetic resin film. A flavor oil was prepared. The above concentrated paste and flavor oil were combined and placed in an outer box to obtain a product.
The product can be stored at room temperature for a long time. When eating, stew ingredients such as vegetables, meat, and seafood in about 400 g of hot water, add the water phase material to this, mix, and eat further. Immediately before, flavor oil was added and mixed to prepare a soup curry. The obtained soup curry has a viscosity of about 50 cp at 60 ° C. in the aqueous phase excluding flavor oil and ingredients, and the fats and oils are uniformly and finely dispersed in the aqueous phase.
On top of that, the flavor oil floated and had a beautiful and appetizing appearance. When this was eaten, when the flavor oil and the aqueous phase were included together in the mouth, the soup curry had the original thickness, and the taste was rich and deep.

Example 2
Curry powder 30%, hardened oil and fat 20%, vegetable powder 25%, and extracts 25% are heated and mixed and granulated to form a powder, and 20 g of a serving is filled and stored in a bag made of synthetic resin film. An aqueous phase material was obtained. Separately, flavor oil was prepared in the same manner as in Example 1, dried vegetables were prepared by a conventional method, the above water phase material, flavor oil and dried vegetables were combined in an appropriate amount, and placed in a disposable cup container for eating. did.
At the time of eating, the water phase material and dried vegetables were poured into a cup container and poured into water. After the water phase material was melted to restore the dried vegetables, flavor oil was added and mixed to prepare a soup curry. The obtained soup curry has a viscosity of about 100 cp at 60 ° C. in the aqueous phase excluding flavor oil and ingredients.
It was of the same high quality as that obtained in Example 1.

Claims (4)

It consists of raw materials containing at least spices, fats and oils, 2 to 10% by weight of gelatin, 10 to 50% by weight of vegetable and fruit paste raw materials, and 5 to 10% by weight of vegetable powder , and the aqueous phase material is dissolved in hot water. When the flavor oil described below is added, the action of the emulsification stabilizer forms an aqueous phase in which the fats and oils contained in the aqueous phase material are finely dispersed in hot water, and the flavor is formed on the aqueous phase. An aqueous phase material of a paste configured to separate and float oil,
A food material for cooking a soup curry, comprising a flavor oil obtained by extracting spice ingredients in combination. The food material according to claim 1, wherein the aqueous phase material contains 10 to 100 parts by mass of fats and oils with respect to 100 parts by mass of the fat and oil content of the flavor oil. The food material according to claim 1 or 2, wherein the aqueous phase material is a concentrated paste having an amount of 50 to 70% by mass of a hot-packed solid component and Aw of 0.9 to 0.75. The food material according to any one of claims 1 to 3, wherein the flavor oil is obtained by extracting a component of a mixed spice or curry powder.