JPH02113874A - Instant liquid curry and production thereof - Google Patents
Instant liquid curry and production thereofInfo
- Publication number
- JPH02113874A JPH02113874A JP63265618A JP26561888A JPH02113874A JP H02113874 A JPH02113874 A JP H02113874A JP 63265618 A JP63265618 A JP 63265618A JP 26561888 A JP26561888 A JP 26561888A JP H02113874 A JPH02113874 A JP H02113874A
- Authority
- JP
- Japan
- Prior art keywords
- curry
- instant liquid
- fruit
- instant
- roasted
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000021438 curry Nutrition 0.000 title claims abstract description 77
- 239000007788 liquid Substances 0.000 title claims abstract description 57
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 241000234282 Allium Species 0.000 claims abstract description 27
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 239000003921 oil Substances 0.000 claims abstract description 20
- 235000019198 oils Nutrition 0.000 claims abstract description 20
- 235000013311 vegetables Nutrition 0.000 claims abstract description 20
- 239000003925 fat Substances 0.000 claims abstract description 17
- 235000019197 fats Nutrition 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 235000019503 curry powder Nutrition 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 7
- 238000007865 diluting Methods 0.000 abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 4
- 239000012467 final product Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 244000070406 Malus silvestris Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 241000721156 Chloranthus spicatus Species 0.000 description 1
- 206010010071 Coma Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 235000021549 curry roux Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、ジャガイモなどの野菜や肉などを入れて煮る
だけで喫食できる即席液状カレー及びその製造方法に関
するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an instant liquid curry that can be eaten by simply adding vegetables such as potatoes, meat, etc. and boiling it, and a method for producing the same.
従来、固形カレーが広く使用されていたが、固形カレー
は手で割ることにより適度な大きさに分けることはでき
るものの、思いどおりの大きさに割れない、手が汚れる
など調理をする上での欠点を有し、又生のカレー原料を
ふんだんに使用することができないので、カレー風味が
劣る等の欠点を有している。Traditionally, solid curry has been widely used, but although solid curry can be broken into appropriate sizes by hand, there are some problems when cooking, such as not being able to break it into the desired size or getting your hands dirty. Furthermore, since raw curry ingredients cannot be used in abundance, the curry flavor is poor.
そこで、特公昭、！１６−４２５８６号、特公昭６３−
３５８３号等に開示されるように、ペーストカレーが開
発され、上布されており、固形カレーの問題点は解決さ
れている。しかしながら、該ペースト状カレーは、使用
時に水等で薄めなければならず、しかも該水の添加割合
も調整しなければならない為、簡便性が劣るといった欠
点を有している。又、比較的粘性が高いペースト状カレ
ーについては、製品の移送及び充填の作業性が未だ十分
ではないという問題がある。又、これ以外にも、フレー
クタイプ、粉末タイプ、頚粒状タイプなどがあるが、こ
れらとて十分満足できるものではない。So, Tokko Akira! No. 16-42586, Special Publication No. 1983-
As disclosed in No. 3583, etc., paste curry has been developed and put on the market, and the problems of solid curry have been solved. However, the paste-like curry has the disadvantage that it is less convenient because it must be diluted with water or the like when used, and the proportion of water added must also be adjusted. Further, regarding paste-like curry having relatively high viscosity, there is a problem that the workability of transferring and filling the product is still insufficient. In addition, there are other types such as flake type, powder type, and granular type, but none of these are fully satisfactory.
これに対して、水等で薄めることなしに暖めるだけです
ぐに喫食することができる液状タイプの即席カレーとし
ては、レトルトタイプの即席液状カレーが知られている
（例えば特開昭５６−８２０８２号、特開昭６２−２５
９５９号等）。この即席液状カレーによれば、ペースト
カレーよりも簡便性の優れたカレーが得られるが、加熱
殺菌条件として過酷な条件が要求されるため、加熱臭等
が生じ風味的に劣ったものになるといった問題がある。On the other hand, retort type instant liquid curry is known as a liquid type instant curry that can be eaten immediately by heating it without diluting it with water etc. (for example, JP-A No. 56-82082 , Japanese Patent Publication No. 62-25
959 etc.). According to this instant liquid curry, it is possible to obtain a curry that is simpler than paste curry, but because it requires harsh heat sterilization conditions, it produces a heated odor and is inferior in flavor. There's a problem.
従って、本発明は、加熱臭などがなく手作りカレー本来
の味覚を有し、水などで薄めることなく暖めるだけで喫
食することができる、保存性の良好な即席液状カレー及
びその製造方法を提供することを目的する。Therefore, the present invention provides an instant liquid curry with good shelf life, which has the original taste of homemade curry without heating odor, can be eaten just by warming it without diluting it with water, etc., and a method for producing the same. aim at something.
従来のレトルトタイプの即席液状カレーを、できるだけ
低い温度で殺菌処理を施すことができるように、カレー
のＰＨを低くしたところ、加熱臭の発生は防止すること
ができたが、酸味がかなり強くなり味覚上好ましくない
ものになった。ところが、該即席液状カレーに特定の比
率でオニオンと果実又は果菜とを配合すると、上記課題
を効果的に解決できるとの知見に基づいて本発明を完成
したのである。When we lowered the pH of conventional retort-type instant liquid curry so that it could be sterilized at as low a temperature as possible, we were able to prevent the heating odor from occurring, but the sourness became quite strong. It turned out to be unpleasant to the taste. However, the present invention was completed based on the knowledge that the above problems can be effectively solved by blending onions and fruits or vegetables in a specific ratio into the instant liquid curry.
すなわち、本発明は、水、小麦粉、油脂、カレー粉、調
味料、焙煎処理を施したオニオン及び果実又は果菜を含
有して−Ｊる液状物であって、ＰＨが４．５以下に調整
されていることを特徴とする即席液状カレーを提供する
。That is, the present invention provides a liquid material containing water, wheat flour, fats and oils, curry powder, seasonings, roasted onions, and fruits or vegetables, the pH of which is adjusted to 4.5 or less. To provide an instant liquid curry characterized by:
本発明は、又、小麦粉、油脂、カレー粉及び調味料を含
有する即席液状カレーを製造するにあたり、焙煎処理を
施したオニオンを添加し、かつ果実又は果菜を用いてＰ
Ｈを４，５以下に調整した後加熱殺菌することを特徴と
する即席液状カレーの製造方法を提供する。The present invention also provides a method for producing an instant liquid curry containing flour, fat, oil, curry powder, and seasonings by adding roasted onions and using fruits or vegetables.
To provide a method for producing instant liquid curry, which is characterized by heat sterilization after adjusting H to 4.5 or less.
本発明の即席液状カレー中に含まれる水は、製造中に添
加される水、又は水分を多く含んだ原料、例えば牛乳、
果実又は果菜等からもたらされる。The water contained in the instant liquid curry of the present invention may be water added during production, or water-rich raw materials such as milk,
It comes from fruits or vegetables.
即席液状カレー中に含まれる水の量は、−船釣には７５
〜８５重量％（以下、％と略称する。）、好ましくは７
９〜８０％である。The amount of water contained in instant liquid curry is -75 for boat fishing.
~85% by weight (hereinafter abbreviated as %), preferably 7
It is 9-80%.
本発明で用し）る小麦粉の種類は特に限定されず、例え
ば薄力粉等を用いることができ、即席液状カレー中の含
有遣は、−船釣には０〜ｌＯ％、好ましくは２．０〜５
．０％である。The type of flour used in the present invention is not particularly limited, and for example, soft flour can be used, and the content in the instant liquid curry is -0 to 10% for boat fishing, preferably 2.0 to 10%. 5
．． It is 0%.
本発明で使用する油脂としては、天然油脂、加工油脂及
びこれらの混合物のいずれをも使用することができる。As the oil and fat used in the present invention, any of natural oils, processed oils and fats, and mixtures thereof can be used.
具体的には、バター、マーガリン、サラダ油等を例示す
ることができ、とくに、バタ、マーガリンは、良好な風
味を付与することができるので好ましい。又、上記油脂
としては、口溶けを良好にし、口中のザラツキを防止す
る為に、該油脂の融点が３０℃以下のものを使用するの
が好ましい。また、即席液状カレー中油脂の含有量は、
−船釣には５〜１５％、好ましくは７〜１０％である。Specifically, butter, margarine, salad oil, etc. can be exemplified, and butter and margarine are particularly preferred since they can impart good flavor. Further, as the above-mentioned fat and oil, it is preferable to use one having a melting point of 30° C. or lower in order to improve melting in the mouth and prevent roughness in the mouth. In addition, the content of oil and fat in the instant liquid curry is
- 5-15% for boat fishing, preferably 7-10%.
本発明で使用するカレー粉及び調味料としては、通常カ
レールーの製造に使用されているものがあげられる。調
味量として、具体的には食塩、各種ブイヨン等が例示さ
れ、カレー粉及び調味料の含有量は、即席液状カレー中
それぞれ１．５〜２，５％及び１．０〜２．０％であり
、通常該含有遣は、所望の風味、嗜好などに合わせて決
められる。The curry powder and seasoning used in the present invention include those commonly used in the production of curry roux. Specific examples of the amount of seasoning include salt, various bouillons, etc., and the contents of curry powder and seasonings are 1.5 to 2.5% and 1.0 to 2.0%, respectively, in the instant liquid curry. However, the content is usually determined depending on the desired flavor, preference, etc.
本発明では、上記従来のカレー原料に焙煎処理を施した
オニオン及び果実又は果菜を加えてＰＨを４，５以下、
好ましくは４．０〜４．５に調整することを特徴とする
。In the present invention, roasted onions and fruits or vegetables are added to the conventional curry ingredients to adjust the pH to 4.5 or less.
It is characterized in that it is preferably adjusted to 4.0 to 4.5.
ここで使用する焙煎処理を施したオニオンは、即席液状
カレーのすっばさを抑え、甘味を付与するためのもので
あり、即席液状カレー全重塁に対して１〜４％、好まし
くは１．９〜２．６％含有させる。つまり、１％より少
ないと即席液状カレーはすっばい味となり、一方４％よ
り多いと、最終製品である即席液状カレーのＰＨが４．
５以上になり保存性が悪くなるとともに甘くなりすぎて
本来の手作りカレー風味を味わうことができないからで
ある。The roasted onions used here are used to reduce the bitterness of the instant liquid curry and give it sweetness, and are used in an amount of 1 to 4%, preferably 1% to the total weight of the instant liquid curry. .9 to 2.6%. In other words, if it is less than 1%, the instant liquid curry will have a sour taste, while if it is more than 4%, the final product, the instant liquid curry, will have a pH of 4.
This is because if it exceeds 5, the shelf life becomes poor and it becomes too sweet, making it impossible to enjoy the original homemade curry flavor.
尚、オニオンの焙煎処理は、オニオンに油脂を添加後１
１０〜１３０℃の温度で２０〜６０分加熱処理し歩留ま
りが２４〜４０％（油脂の量を除いた歩留まりとしては
７〜２８％）となるように調整して行う。ここで、油脂
はオニオン１００部に対して１９〜３７部用いるのがよ
い。油脂の量が１９部より少ないとオニオンが焦げつい
て炒めにくく、３７罷を越えると油っぽいカレーとなり
、又製品保存中に油脂の分離が生じるからである。In addition, the onion roasting process is performed after adding oil and fat to the onion.
Heat treatment is performed at a temperature of 10 to 130° C. for 20 to 60 minutes, and the yield is adjusted to 24 to 40% (7 to 28% excluding the amount of oil and fat). Here, it is preferable to use 19 to 37 parts of fat and oil per 100 parts of onion. If the amount of fat and oil is less than 19 parts, the onions will burn and become difficult to stir-fry, and if the amount exceeds 37, the curry will be oily and the fat and oil will separate during product storage.
また、加熱温度が１００℃よりも低いときつね色に焙煎
できず、香ばしい風味がです、一方１３０℃を越えると
、焦げが生じてしまう。Also, if the heating temperature is lower than 100°C, the roast will not turn golden brown and will have a fragrant flavor, while if it exceeds 130°C, it will burn.
本発明では果実又は果菜として、リンゴ、トマト、バナ
ナ、パイン、マンゴ−等を粉砕或いは裏漉ししたものや
、種々のチャラネやピユーレなどを用いる。又、該粉砕
或いは裏漉ししたものや種々のチャラネやピユーレを加
熱混合したものを使用してもよい（この場合カレーの味
とのなじみがよくなり好ましい）。又、該加熱混合は、
１００〜１２０℃で２〜６０分間で行うのが好ましい。In the present invention, the fruits or vegetables used include crushed or strained apples, tomatoes, bananas, pineapples, mangoes, etc., and various types of charané and piure. Alternatively, the crushed or strained product or a mixture of various charanes and piures may be used (in this case, it is preferable because it blends well with the taste of curry). In addition, the heating mixing
It is preferable to carry out the reaction at 100 to 120°C for 2 to 60 minutes.
本発明で上記果実又は果菜を用いるのは、最終製品であ
る即席液状カレーのＰＨを４．５以下に調整すると共に
風味をより良好にするためである。The reason why the above fruits or vegetables are used in the present invention is to adjust the pH of the instant liquid curry, which is the final product, to 4.5 or less and to improve the flavor.
該果実又は果菜は、果実果菜原料として即席液状カレー
金玉Ｉに対して１６〜５６％、好ましくは１６〜３０％
含有させる。さらに、焙煎処理を施したオニオンと果実
又は果菜とを、１／６〜１／２３（重１部）、好ましく
は１／７．２〜１／９゜６の割合とするのがよい。つま
り、この範囲にすると、ＰＨを容易に４．５以下に調整
できるとともに、好適の味の即席液状カレーが得られる
からである。The fruit or fruit vegetable accounts for 16 to 56%, preferably 16 to 30%, of the instant liquid curry Kantama I as a fruit and vegetable raw material.
Contain. Further, the ratio of roasted onions and fruits or vegetables is 1/6 to 1/23 (1 part by weight), preferably 1/7.2 to 1/9°6. In other words, when the pH is within this range, the pH can be easily adjusted to 4.5 or less, and an instant liquid curry with a suitable taste can be obtained.
本発明では、上記原料に加えて、香辛料等の原料も添加
することができる。In the present invention, in addition to the above raw materials, raw materials such as spices can also be added.
本発明では、上記原料を用いて即席液状カレーを種々の
方法で製造することができるが、小麦粉、油脂及びカレ
ー粉を加熱混合した後、ここに水、調味料、焙煎処理を
施したオニオン及び最終製品のＰＨを４．５以下に調整
しろる量の果実又は果菜を混合して加熱殺菌する方法に
より製造すると、効率よく即席液状カレーを製造するこ
とができる。In the present invention, instant liquid curry can be produced using various methods using the above-mentioned raw materials. An instant liquid curry can be efficiently produced by mixing and heat-sterilizing an amount of fruits or vegetables to adjust the pH of the final product to 4.5 or less.
ここで、小麦粉、油脂及びカレー粉の加熱混合は、温度
１３０〜１４５℃で１３〜６５分間行うのがよい。又、
上記加熱殺菌は、即席液状カレーのＰＨが４．２〜４．
５の場合は９５〜１１５℃で１３３〜５分間行うのがよ
い。一方、即席液状カレーのＰＨが４．２未満の場合は
、８０〜１００℃で１５分〜１０秒間行うのがよい。つ
まり、上記即席液状カレーはＰ ｆ（が４，５以下に調
整されている為、比較的低い温度で加熱殺菌処理を施す
ことができる。そのため、即席液状カレーの風味の劣化
を有効に防止することができる。Here, the heating and mixing of the wheat flour, oil and fat, and curry powder is preferably carried out at a temperature of 130 to 145°C for 13 to 65 minutes. or,
The above heat sterilization is performed when the pH of the instant liquid curry is 4.2 to 4.
In the case of No. 5, it is preferable to carry out the heating at 95 to 115°C for 133 to 5 minutes. On the other hand, if the instant liquid curry has a pH of less than 4.2, it is preferable to heat it at 80 to 100°C for 15 minutes to 10 seconds. In other words, since the above instant liquid curry has P f (adjusted to 4.5 or less, it can be heat sterilized at a relatively low temperature. Therefore, deterioration of the flavor of the instant liquid curry can be effectively prevented. be able to.
又、上記加熱殺菌処理は、即席液状カレーを容器等に充
填する前或いは後、どちらで施してもよく特に限定され
ない。即ち、前者の場合において即席液状カレーを製品
化するときは、殺菌処理を施した即席液状カレーを無菌
状態下で容器に充填密封するか、或いは加熱状態でその
まま容器に充填密封すればよい。Further, the heat sterilization treatment may be performed either before or after filling the instant liquid curry into a container, etc., and is not particularly limited. That is, in the former case, when commercializing an instant liquid curry, the sterilized instant liquid curry may be filled and sealed in a container under aseptic conditions, or the container may be filled and sealed as is in a heated state.
一方、後者の場合において即席液状カレーを製品化する
ときは、全原料が充分混合するように予め６０〜１００
℃、６０分〜１０秒の条件で該原料を混合加熱した後、
これを容器に充填し、上記加熱殺菌処理を施せばよい。On the other hand, in the latter case, when commercializing instant liquid curry, make sure that all the ingredients are thoroughly mixed.
After mixing and heating the raw materials at 60 minutes to 10 seconds at
This may be filled into a container and subjected to the heat sterilization treatment described above.
又、上記即席液状カレーを製品化するときには別途殺菌
処理を施した具を混合することも可能である。Further, when commercializing the above-mentioned instant liquid curry, it is also possible to mix ingredients that have been separately sterilized.
本発明では上記の方法により、粘度１０００〜４０００
ｃｐの即席液状カレーかえられる。In the present invention, by the above method, the viscosity is 1000 to 4000.
CP's instant liquid curry can be replaced.
本発明によれば、製品のＰＨが４．５以下に調整されて
いるにもかかわらずすっばさを感じさせず、生原料をふ
んだんに使用した手作りカレー本来の風味を楽しむこと
ができる即席液状カレーを提供することができる。従っ
て、本発明の即席液状カレーは、ＰＨが４．５以下に調
整されているため、保存性が良好であり、又低温で殺菌
できるため、加熱臭を感じないという優れた利点がある
。According to the present invention, an instant liquid curry that does not feel sour even though the pH of the product is adjusted to 4.5 or less and allows you to enjoy the original flavor of handmade curry made with plenty of raw ingredients. can be provided. Therefore, since the instant liquid curry of the present invention has a pH adjusted to 4.5 or less, it has good storage stability, and since it can be sterilized at low temperatures, it has the excellent advantage of not having a heated odor.
よっ、て、本発明の即席液状カレーは、水などで薄める
ことなく、例えば具等を添加して煮込むだけで或いは電
子レンジなどで暖めるだけで即食することができるため
、喫食時における簡便性が高い。Therefore, the instant liquid curry of the present invention can be eaten immediately without diluting it with water or the like, by simply adding ingredients and boiling it, or heating it in a microwave oven, etc., making it convenient to eat. expensive.
更に、本発明の即席液状カレーは、製品の移送及び充填
の作業性に優れているという利点がある。Furthermore, the instant liquid curry of the present invention has the advantage of excellent workability in transferring and filling the product.
次に実施例により本発明を説明する。Next, the present invention will be explained with reference to Examples.
実施例１
粉砕したオニオン９０重量邦に油脂２５．５重量部を加
え、１００℃に連星するまで約２０分間焙煎処理を施し
、この時点でジンジャ−ペースト１１．３重量部、ゴー
リックペースト９重量部を添加し、更に１２０℃に達す
るまで２０分間焙煎処理を施し、焙煎処理したオニオン
並びに同香辛野菜原料を得た。Example 1 25.5 parts by weight of oil and fat were added to 90 parts by weight of crushed onions, and roasted for about 20 minutes until the temperature reached 100°C. At this point, 11.3 parts by weight of ginger paste and goric paste 9 parts by weight were added and further roasted for 20 minutes until the temperature reached 120°C to obtain roasted onions and the same spicy vegetable raw materials.
一方、小麦粉１５．５重量部、カレー扮１２．５重遣部
に油脂２６重量部を加え、１３５℃に達するまで約４０
分間加熱してブレンドルーを得た。Meanwhile, add 26 parts by weight of fat and oil to 15.5 parts by weight of wheat flour and 12.5 parts by weight of curry paste, and heat for about 40 minutes until it reaches 135°C.
A blended roux was obtained by heating for a minute.
これとは別にリンゴペースト、トマトペースト、及びチ
ャラネ（以上１１３．７重量部）を混合しながら沸騰さ
せ、加熱混合した果実果菜原料１０７．６重量部を得た
。Separately, apple paste, tomato paste, and charanai (all 113.7 parts by weight) were boiled while being mixed to obtain 107.6 parts by weight of heat-mixed fruit and vegetable raw materials.
次に、上記焙煎処理したオニオン１１．８重量部（油脂
量除く）並びに同番野菜原料２８．２重置部（油脂を含
む）、ブレンドルー５２．３重１部、加熱混合した果実
果菜原料１０７．６重量部と、食塩０．０６重量部、調
味料１０．４重量部及び水４１０重慴邪を混合したく焙
煎処理したオニオン：果実果菜原料＝１：９．６［重１
比］）。次いで、該混合物を容器に充填し、これを１０
０℃、４５分間の条件で加熱殺菌処理し、ＰＨ４，４５
の即席液状カレーを得た（粘度・・・２３６０ｃｐ、水
分・・・７９．２％）。Next, 11.8 parts by weight of the roasted onions (excluding oil and fat), 28.2 parts by weight of the same number of vegetable ingredients (including oil), 1 part by weight of 52.3 parts of blended roux, and heated mixed fruits and vegetables. Onion roasted to mix 107.6 parts by weight of raw materials, 0.06 parts by weight of salt, 10.4 parts by weight of seasonings, and 410 parts by weight of water: Fruit and vegetable raw materials = 1:9.6
ratio]). Next, the mixture was filled into a container, and the mixture was poured into a container for 10 minutes.
Heat sterilized at 0℃ for 45 minutes, pH 4.45
An instant liquid curry was obtained (viscosity: 2360 cp, moisture: 79.2%).
実施例２
焙煎処理したオニオン：果実果菜原料を１：６．３（重
量比）に調整した以外は実施例１と同様の方法により、
ＰＨ４，５０の即席液状カレーを得ん。Example 2 The same method as Example 1 was used except that the roasted onion: fruit and vegetable raw materials were adjusted to 1:6.3 (weight ratio).
Obtain an instant liquid curry with a pH of 4.50.
実施例３
焙煎処理したオニオンニ果実果菜原料を１；２１．１（
重量比）に調整した以外は実施例１と同様の方法により
、ＰＨ４，１４の即席液状カレーを得 ブこ 。Example 3 Roasted onion fruit and vegetable raw materials were mixed at 1:21.1 (
An instant liquid curry with a pH of 4.14 was obtained in the same manner as in Example 1, except that the weight ratio was adjusted to 1.
実施例４
果実果菜原料としてアップルソースを使用し、焙煎処理
したオニオン；果実果菜原料を１：１５（重量比）に調
整した以外は実施例１と同様の方法により、ＰＨ４，４
２の即席液状カレーを（）たっ実施例５
果実果菜原料としてパインペーストを使用し、焙煎処理
したオニオン：果実果菜原料を１：６（重量比）に調整
し５た以外は実施例１と同様の方法により、ＰＨ４，４
４の即席液状カレーを得た。Example 4 Roasted onion using applesauce as a fruit and vegetable raw material; PH4.4 by the same method as Example 1 except that the fruit and vegetable raw material was adjusted to 1:15 (weight ratio)
Example 5 Same as Example 1 except that pine paste was used as the fruit and vegetable raw material and the roasted onion: fruit and vegetable raw material was adjusted to 1:6 (weight ratio). By the same method, PH4,4
4 instant liquid curry was obtained.
比較例１
焙煎処理したオニオン：果実果菜原料を１；４．２（重
量比）に調整した以外は実施例１と同様の方法により、
ＰＨ４，７５の即席液状カレーを得た。Comparative Example 1 The same method as Example 1 was used except that the roasted onion: fruit and vegetable raw materials were adjusted to 1:4.2 (weight ratio).
An instant liquid curry with a pH of 4.75 was obtained.
比較例２
焙煎処理したオニオン：果実果菜原料を１＝２７．５（
重量比）に調整した以外は実施例１と同様の方法により
、ＰＨ３，９９の即席液状カレーを得 ブこ 。Comparative Example 2 Roasted onion: 1=27.5 (
An instant liquid curry with a pH of 3.99 was obtained in the same manner as in Example 1, except that the weight ratio was adjusted to 1.
上記方法により得られた即席液状カレーを１０人のパネ
ラ−により評価した結果（平均値）を表１に示す。尚、
酸味、香り、総合評価及び保存性は下記の基準で評価し
た。The instant liquid curry obtained by the above method was evaluated by 10 panelists, and the results (average values) are shown in Table 1. still,
Acidity, aroma, overall evaluation, and preservability were evaluated using the following criteria.
酸 味 ５・・・至極弱い ４・・・弱い ３・・
・普通２・・・強い １・・・至極強い
昏 リ ５・・・至極良好 ４・・・良好 ３・・
・普通２・・・悪い １・・・至極悪い
総合評価 同 上
保存性 ６ケ月間常温で保存した結果○・・・正常
△・・・やや腐敗しているＸ・・・腐敗しているAcidity 5...Extremely weak 4...Weak 3...
・Normal 2...Strong 1...Extremely strong coma 5...Extremely good 4...Good 3...
- Fair 2...Poor 1...Extremely poor overall rating Same as above Storage stability After storage at room temperature for 6 months ○...Normal
△... Slightly corrupted X... Corrupted
Claims (5)
を施したオニオン及び果実又は果菜を含有してなる液状
物であって、ＰＨが４．５以下に調整されていることを
特徴とする即席液状カレー。(1) A liquid substance containing water, flour, oil, fat, curry powder, seasoning, roasted onions, and fruits or vegetables, and whose pH has been adjusted to 4.5 or less. Characteristic instant liquid curry.
重量に対して１〜４重量％の割合で含有されている請求
項（１）記載の即席液状カレー。(2) The instant liquid curry according to claim (1), wherein the roasted onion is contained in a proportion of 1 to 4% by weight based on the total weight of the instant liquid curry.
席液状カレーを製造するにあたり、焙煎処理を施したオ
ニオンを添加し、かつ果実又は果菜を用いてＰＨを４．
５以下に調整した後加熱殺菌することを特徴とする即席
液状カレーの製造方法。(3) When producing an instant liquid curry containing wheat flour, fats and oils, curry powder, and seasonings, roasted onions are added and fruits or vegetables are used to adjust the pH to 4.
A method for producing an instant liquid curry, which comprises heating and sterilizing the curry after adjusting it to 5 or less.
て、１６〜５６重量％の割合で添加する請求項（３）記
載の製造方法。(4) The manufacturing method according to claim (3), wherein the fruit/fruit vegetable raw material is added in a proportion of 16 to 56% by weight based on the total weight of the instant liquid curry.
、１／６〜１／２３（重量比）の割合で使用する請求項
（３）記載の製造方法。(5) The manufacturing method according to claim (3), wherein the roasted onion and the fruit/fruit vegetable raw material are used in a ratio of 1/6 to 1/23 (weight ratio).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63265618A JP2655178B2 (en) | 1988-10-21 | 1988-10-21 | Instant liquid curry and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63265618A JP2655178B2 (en) | 1988-10-21 | 1988-10-21 | Instant liquid curry and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02113874A true JPH02113874A (en) | 1990-04-26 |
| JP2655178B2 JP2655178B2 (en) | 1997-09-17 |
Family
ID=17419637
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63265618A Expired - Lifetime JP2655178B2 (en) | 1988-10-21 | 1988-10-21 | Instant liquid curry and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2655178B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011030536A (en) * | 2009-08-05 | 2011-02-17 | Shoji Amao | Method for producing kettle curry |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5682082A (en) * | 1979-12-07 | 1981-07-04 | Otsuka Chem Co Ltd | Preparation of retorted curry |
| JPS5867149A (en) * | 1981-10-14 | 1983-04-21 | Ajinomoto Co Inc | Preparation of food having low ph |
| JPS6374472A (en) * | 1986-09-18 | 1988-04-04 | Manmatsu:Kk | Canned miso soup and production thereof |
-
1988
- 1988-10-21 JP JP63265618A patent/JP2655178B2/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5682082A (en) * | 1979-12-07 | 1981-07-04 | Otsuka Chem Co Ltd | Preparation of retorted curry |
| JPS5867149A (en) * | 1981-10-14 | 1983-04-21 | Ajinomoto Co Inc | Preparation of food having low ph |
| JPS6374472A (en) * | 1986-09-18 | 1988-04-04 | Manmatsu:Kk | Canned miso soup and production thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011030536A (en) * | 2009-08-05 | 2011-02-17 | Shoji Amao | Method for producing kettle curry |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2655178B2 (en) | 1997-09-17 |
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