JPH0327B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing instant curry that allows curry sauce to be obtained by simply dissolving it in hot water at home. From the time the product is opened, such as when it is placed on a plate, to the time of cooking and eating, it is possible to have a uniform, luxurious, and appetizing color tone throughout all stages, and furthermore. This invention relates to a method for producing instant curry that is also satisfying in terms of flavor.

In recent years, as consumers have become more sophisticated, many so-called luxury-oriented products have been developed in the food industry.

The case of instant curry products is no exception; the need for higher quality products is gradually increasing, and the current situation is that each company is putting effort into product development.

Factors for achieving luxury are:
Various factors can be considered, such as improving flavor, but in instant curry products, among the various factors, color tone is said to play an extremely large role compared to other foods.

In order to meet the above demands, it is possible for the consumer to exhibit a color tone that satisfies a high-quality food product at any point from the time the product is opened, through the cooking operation, to the time the product is eaten. Moreover, the method of the present invention was proposed as a method for obtaining instant curry products with good flavor.When producing instant curry, caramel and β-carotene are used as pigments in a weight ratio of 1000:1 to 20:1. It is characterized in that it is added at.

The method of the present invention will be explained in detail below.

First, instant curry, which is the ultimate object of the present invention, is a solid curry roux, paste, or granule that is prepared at home by dissolving meat, vegetables, and other ingredients in hot water and simmering. , a powdered instant curry.

The general method for making solid curry roux, which is the most widely used among the instant curries mentioned above, is as follows.
First, flour and oil are heated and roasted while stirring to obtain a so-called flour roux, which is then mixed with curry powder consisting of seasonings such as sugar and salt, various spices, and in some cases meat extract, vegetable extract, and fruit paste. is added and sufficiently heated and cooked while stirring. Next, the mixture is filled into a suitably shaped container, and then cooled and solidified to form a curry roux.

Usually, the same curry roux is made mainly from the yellow pigment curcumin in turmeric when turmeric is used as one of the spices constituting the curry powder, or from the yellow pigment added separately when turmeric is not used. It has a so-called curry color tone.

In the present invention, caramel and β-carotene are selected from among the many yellow pigments used for instant curry, and by using them together at a weight ratio of 1000:1 to 20:1, It is possible to give curry roux a desirable color tone that whets the appetite with the rich taste of a high-class curry, in other words, a deep brown color that can evoke the color tone of a restaurant specializing in high-class curry.

However, if either of the above-mentioned pigments is missing, a curry roux that exhibits a satisfactory color tone as a high-grade curry cannot be obtained. Furthermore, even when using the present invention outside the specified weight ratio range, that is, the amount of caramel used relative to β-carotene is
If the ratio exceeds 1000:1 or is less than 20:1, a curry roux with a satisfactory color tone will not be obtained, lacking the rich flavor of a high-grade curry.

Furthermore, according to the present invention, on the consumer side, from the time of opening the product, through the cooking operation, to the time of consumption,
This makes it possible to uniformly and vividly present a luxurious color tone at any point of contact with the consumer's eyes.

In other words, in the case of a solid curry roux, if the oil and fat used are not sufficiently clouded in the curry roux when the product is opened, a whitish-gray oil and fat will be exposed on the surface of the solid curry roux obtained by cooling and solidifying. However, in the present invention, the oil-soluble pigment β-
By using carotene, the pigment is present throughout the oil and fat, which eliminates color unevenness throughout the roux, making it possible to create a solid roux with a uniform color.

Furthermore, when the instant curry of the present invention is dissolved in hot water and then simmered with ingredients such as meat, the presence of the water-soluble pigment caramel gives it a bright, uniform color tone throughout, making it very appetizing.

In addition, since the curry sauce prepared using the instant curry of the present invention contains β-carotene and caramel, the curry color spreads very well even when served on a plate for consumption, and the amount of curry sauce is small. Even in parts such as the edges of the plate and on the cooked rice, the plate and rice do not show through the curry sauce and the spice powder does not stand out, and the color tone is uniform throughout.

Additionally, if an emulsifier is added during curry roux production, the fats and oils used will be dispersed uniformly throughout the curry sauce in a finely divided state, and the β content of fat-soluble pigments will be reduced.
- Since carotene is present in the oil and fat, the spread of the curry color becomes even better.

As a known technique for using β-carotene in curry-flavored foods, there is Japanese Patent Application Laid-Open No. 160967/1983, but the object of the drop is an oil-based dressing that does not require dissolving in hot water. The purpose of this method is to prevent loss of color tone during storage, and the above-mentioned effects of the present invention cannot be achieved by the method of the present invention.

Furthermore, according to the present invention, as long as caramel and β-carotene are used in a predetermined weight ratio, the amount of caramel is 0.5% (weight ratio) of the entire instant curry.
The desired color tone can be achieved just by using the curry powder, and the spiciness of the various spices used as curry powder can be fully brought out without interfering with the flavor. It becomes possible to prepare a curry sauce with a unique flavor.

On the other hand, in the case of previous instant curry products, in which curry was colored only by the curksin pigment contained in turmeric, a large amount of turmeric was used (usually 2-3% by weight of the entire instant curry). %), and the turmeric becomes muddy when dissolved in hot water.
In some cases, the spiciness of other spices was masked, and as a result, only a curry sauce with a monotonous flavor lacking spiciness was obtained.

The amount of caramel and β-carotene to be used in the entire instant curry in the present invention cannot be determined unconditionally due to differences in other raw materials used or cooking recipes on the consumer's side, but it is generally If a suitable range is shown, caramel 0.5 to 4% (weight ratio) β-
Carotene is 0.001 to 0.05% (weight ratio), and it is most preferable to use the amount ratio defined in the present invention within the above usage range from the viewpoint of both flavor and color tone.

Furthermore, caramel and β-
Carotene has extremely low dyeability compared to other yellow pigments such as curcumin, and therefore has the advantage that stains on dishes and clothes can be easily washed away.

In the case of curry, the above-mentioned advantages are extremely useful because it spills easily and stains are more noticeable than other solid foods.

[Example 1] Heat and melt 40 parts of fat in a roasting machine, and add 15
After heating and roasting, add curry powder (coriander, cumin, chili pepper, black pepper, cardamom, methu, nutmeg, cloves, cassia,
Add 15 parts of ginger, 6 parts of sugar, 4 parts of salt, 18 parts of other seasonings, 2.5 parts of caramel and 0.0052 parts of β-carotene, stir and heat at 80 to 90°C for about 30 minutes, then, This is filled into a predetermined container and cooled and solidified to obtain a solid instant curry according to the present invention.

The instant curry has no mottling on its surface, even though oil and fat are partially exposed, and has a uniform and deep color tone, making it very appealing to look at. It was good.

Next, 150 parts of cubed beef, 100 parts of potatoes, 50 parts of carrots, and 150 parts of onions were each stir-fried in oil and thoroughly boiled (850 parts of water was added), and the solid roux was divided into these as appropriate. Add it to the water and continue to simmer for another 15 minutes to obtain the curry sauce.

The resulting curry sauce has a uniform and deep brown color overall, and when served on a plate, the curry color spreads extremely well, making it very appetizing. However, the spiciness of the various spices used in the curry powder was felt just right, and it was very spicy and excellent, reminiscent of authentic curry at a specialty restaurant.

[Example 2] Heat and melt 40 parts of fat in a roasting machine, and add 15
150 parts of curry powder (turmeric [used 1.75 parts], coriander, cumin, chili pepper, black pepper, methu, nutmeg, cloves, cassia, cardamom, ginger).

Then, 2.5 parts of caramel and 0.003 parts of β-carotene are added, stirred and heated at 80 to 90°C for about 30 minutes, then filled into a designated container, cooled and solidified to produce a solid instant product according to the present invention. Get the curry.

The obtained instant curry had a uniform, deep, and desirable color tone as a whole, and had a good appearance.

Next, 150 parts of cubed beef stir-fried in oil, 400 parts of onion (chopped and fried until golden brown), 10 parts of ground ginger,
After thoroughly boiling 10 parts of grated garlic (850 parts of water added), add the above-mentioned solid curry in appropriate portions, dissolve in hot water, and continue to simmer for about 10 minutes to make curry sauce. .

The resulting curry sauce had a deep brown color worthy of being called a high-class curry, and even when served on rice, the color did not fade, and the curry color spread well overall. ,
As for the flavor, it had a pleasant spiciness, and it was so good that it was hard to believe that it was instant curry.

Claims (1)

[Claims] 1. A method for producing instant curry, which comprises adding caramel and β-carotene as pigments at a weight ratio of 1000:1 to 20:1.