JPH05227917A - Pasty curry roux - Google Patents

Abstract

PURPOSE:To obtain the subject curry having excellent appearance, texture, flavor and dispersibility, comprising vegetables, fruits and fruit vegetables having sizes in specific ranges and a solid granular raw material such as spice in a specific ratio. CONSTITUTION:The objective curry comprising 15-66wt.% based on the whole pasty curry roux of one or more solid granular raw materials selected vegetables, fruits and fruit vegetables having sizes passing 4,750mum meshes but not 355mum meshes wherein 90-100wt.% of the solid granular raw material included in the range is contained in the whole solid granular raw material having a size not passing 355mum meshes contained in the pasty curry roux.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a paste-like curry roux containing a fixed proportion of raw materials in the form of solid particles such as vegetables, fruits, fruits and vegetables in a predetermined size range.

[0002]

2. Description of the Related Art Conventionally, solid curry roux has been well known. This solid curry roux is used by dividing it by hand depending on the amount used, but it has the drawbacks of hand stains and difficulty in breaking into arbitrary sizes. Paste-type curry roux has been developed as an improvement over these drawbacks and has already been marketed. Examples of the pasty curry roux include curry roux described in JP-B-63-3583, that is, water, oils and fats having fluidity at 20 to 40 ° C., substantially non-pregelatinized starch, curry powder, and spices. , A paste-like curry roux having a structure in which a fat and oil is a dispersed phase and an aqueous system is a continuous phase, containing a seasoning as a main component.

However, such a pasty curry roux is considerably inferior in appearance, flavor and texture when a curry sauce is made from the curry roux, as compared with a handmade curry provided in a restaurant or the like. ..
Further, when the paste-like curry roux is taken out from the container, there is a drawback that a so-called mold release is poor such that a thread is pulled and a roux adheres to and remains on the inner wall of the container.

Therefore, in order to improve the texture, flavor and appearance of the curry roux, and to improve the sharpness and the mold release without pulling the thread when taking out from the container, the curry roux contains vegetables, fruits, fruits and vegetables and spices. A raw material in the form of solid particles was added.

However, when the solid particulate raw materials having irregular sizes were added to the curry roux, the following problems occurred. That is, when there are many solid particle-shaped raw materials with a large particle size, oil floating is noticeable during storage of curry roux, the texture, flavor, and appearance of the curry sauce are poor, and, conversely, the particle size. When there are many solid particulate raw materials, the curry roux will have a sticky physical property,
There were problems that it was difficult to remove from the container and that the dispersibility tended to deteriorate when making the curry sauce.

[0006]

DISCLOSURE OF THE INVENTION The present invention has the drawbacks of the pasty curry roux and the pasty curry roux containing raw materials in the form of solid particles such as vegetables, fruits, fruit vegetables and spices of different sizes. Solves the drawbacks of
An object of the present invention is to provide a curry roux which is a curry sauce having an improved flavor and appearance and which has good sharpness and mold release without pulling a thread when taken out from a container and has good dispersibility during cooking.

[0007]

The present invention has an opening 475.
Solid particulate raw materials such as vegetables, fruits, fruits and vegetables and spices having a size within the range of 0 μm pass to 355 μm on, in an amount of 15 to 66% by weight (hereinafter abbreviated as%) with respect to the entire curry roux. And, the solid particulate material having a size contained in this range is added so as to be a proportion of 90 to 100% with respect to the entire solid particulate material having an opening size of 355 μm on contained in the pasty curry roux. The texture, flavor, and appearance are improved, and a curry roux that is easy to cook is obtained, and the curry sauce made from this curry roux is provided in restaurants etc. due to the granular feeling brewed with the solid particulate raw material it contains. It was made based on the finding that it gives a taste like handmade curry.

Therefore, in order to achieve the above-mentioned object, the present invention is a solid particle comprising one or more kinds selected from vegetables, fruits, fruits and vegetables and spices having a size within a range of openings 4750 μm to 355 μm on. 15 to 66% by weight with respect to the whole paste-like curry roux, and a solid particulate raw material having a size falling within the above range is included in the paste-like curry roux.
9 for the whole solid particulate raw material with a size of 5 μm on
The present invention provides a pasty curry roux characterized by being contained in a proportion of 0 to 100% by weight.

In the present invention, the curry roux is a paste-like material containing raw materials usually used for producing curry, such as wheat flour, curry powder, seasonings and fats and oils, and becomes a sauce-like substance by adding a liquid. And then 20-7
It means one containing 0% water. This water is water added during production, or water contained in raw materials, such as milk,
It comes from fruits or vegetables. Further, in the present invention, the curry sauce refers to a property when eating curry, and contains 75 to 85% of water.

The solid particulate raw materials comprising vegetables, fruits, fruit vegetables, spices and the like in the present invention may be used alone or as a mixture, as desired.

The vegetables used in the present invention include, for example, onion, celery, carrot, garlic, ginger, etc., and the fruits include, for example, apple, banana, pine,
Examples of fruits and vegetables such as mango include tomatoes,
Examples of the spices include fragrant vegetables, turmeric, thyme, tarragon, sage, basil, marjoum dill, organo, charville, fennel, coriander seed, metch seed, cumin seed, pepper and the like.

The amount of each raw material that can be used for taste is about 50 to 50%, preferably 10 to 30% of onion in curry roux, and 0 to 10% of celery, garlic and ginger, preferably about 10%. 0.5-3%, carrot 0-10%, preferably 1-5%. Further, turmeric is 0 to 15%, preferably 1 to 10%, apple is 0 to 30%, preferably 10 to 20%, pine, banana and mango are 0 to 20%, preferably 5 to 15%. %, Tomatoes 0-30%, preferably 2
~ 12%. In addition, the savory vegetables are 0 to 10%, preferably 2 to 5%, and the other spice raw materials are 0 to 2%, preferably 0.05 to 1.0%.

The size of the raw material in the form of solid particles such as vegetables, fruits, vegetables and spices is, when contained in curry roux, in the range of 3350 μm opening to 355 μm on. However, relatively easy-to-break materials such as tomato, mango, and banana are not included in the curry roux because their size does not significantly affect the texture.
The range is 50 μm pass to 355 μm on. The size of the opening is JIS standard Z8801.
(Corresponding to the standard sieving standard).

When a raw material in the form of solid particles having an opening outside the range of 355 μm on is used outside this range, the curry roux has a sticky physical property. For example, even when scooping with a spoon, the thread is pulled and sharpened. Tends to get worse. In addition, when a solid particulate material having a mesh size of larger than 4750 μm is used, curry roux becomes prominent in oil floating during storage, and the appearance and texture of the curry sauce are deteriorated. Vegetables, fruits,
The flavors of raw materials such as fruits and spices become difficult to penetrate into the curry paste, and these flavors tend to be weakened when the curry sauce is made.

Examples of the method for making solid particles from raw materials such as vegetables, fruits, fruits and vegetables and spices include coarse crushing and grinding. When such a treatment is applied, it is preferable that the treatment is performed so that drip is reduced as much as possible. For example, a cooking cutter, a mixer,
It is advisable to use commitol or the like. The raw materials such as solid particles of vegetables, fruits, fruits and vegetables and spices are subjected to roasting treatment and heat sterilization treatment in the production process of the paste-like curry roux. There are things that shrink due to. Therefore, vegetables, fruits,
When crushing raw materials such as fruits and vegetables and spices, it is necessary to consider the shrinkage and to crush to a size larger than the size of solid particles contained in curry roux. For example, in the case of onion, celery, tomato, banana, mango, etc., the size of the above-mentioned raw material is roughly 4750 μm pass to 710 μm on, and spice raw materials such as ginger, turmeric, and vegetables. In case of, 3350μ
m pass ~ 500 μm on, apple, pine,
In the case of carrot, garlic, etc., the aperture is 3350 μm pass to 710 μm on.

Opening 4750 μm pass to 355 μm
The content of the solid particulate material contained in the ON range is 15% to 66%, preferably 20%, based on the total amount of curry roux.
% To 40%. In addition, the proportion of the solid particulate material having a size included in this range is 90 to 100% with respect to the total of the solid particulate material having a mesh size of 355 μm on contained in the paste curry roux. .. When the amount of solid particulate material contained in this range is less than 15% of the total amount of curry roux, the dispersibility of curry roux deteriorates during cooking, and the curry sauce has a granular feeling, that is,
A feeling of handmade cannot be added. On the other hand, when the solid particulate material is more than 66% by weight with respect to the total amount of curry roux, or the solid particulate material larger than the above range is a solid of the size of 355 μm on which is included in the curry roux. If it is more than 10% with respect to the whole of the particulate raw material, the curry sauce will be rough and unattractive when it is made, and the flavor will be unbalanced. In addition, oil floating becomes noticeable during storage of curry roux.

The raw materials used in addition to the above in producing the pasty curry roux according to the present invention include the raw materials usually used for curry roux, such as wheat flour, oils and fats, curry powder and seasonings.

The type of wheat flour is not particularly limited and, for example, soft flour can be used, and the content in curry roux is generally 0 to 50%, preferably 4 to 35%.

The fats and oils include natural fats and oils, processed fats and oils, and mixtures thereof. For example, any of fats and oils that are solid at room temperature such as lard, beef tallow, and butter, and fats and oils that are liquid at room temperature such as corn oil, palm oil, and safflower oil may be used. Since the present invention is a paste-like curry roux, it is preferable to use a liquid oil or fat because the roux has good fluidity and can be easily taken out from a container or the like. The content of fats and oils in curry roux is generally 10 to 50%, preferably 10 to 3
It is 0%. By specifying this range, it is possible to prevent the separation of fats and oils during product storage, and to roast raw materials such as wheat flour and onion without burning.

As the curry powder and seasoning, those used in the conventional production of curry roux can be used. Specific examples of seasonings include salt and various broths. The content of curry powder and seasoning in curry roux is
They are 2.0-17.5% and 2.0-35.0%, respectively, and 1.0-2.5% and 1.0-5.0% in the curry sauce. Usually, the content is determined according to the desired flavor, taste and the like.

[0021]

EFFECTS OF THE INVENTION According to the present invention, a curry sauce having an improved texture, flavor, and appearance is obtained, which can be easily cut and released from the container without pulling a thread, and the separation of oil and fat during storage can be suppressed. In addition, a curry roux is provided which has good dispersibility when cooked. In addition, the curry sauce made from the curry roux of the present invention is given a palatability like handmade curry provided in a restaurant or the like due to the granular feeling produced by the solid particulate raw material contained therein. Further, since the curry roux of the present invention contains a considerable amount of solid particulate raw materials such as vegetables having a constant particle size, it is easy to prepare a delicious meal simply by adding meat and simmering without adding vegetables or the like during cooking. You can make curry sauce.

[0022]

[Example 1] 8 parts by weight of fats and oils were added to 120 parts by weight of onion crushed to a size in the range of 4750 μm opening to 710 μm on, and roasting was performed at about 97 ° C. for about 40 minutes until the yield became about 40%. At this point, 4 parts by weight of ginger paste, 5 parts by weight of garlic paste, 3 openings
Add 10 parts by weight of turmeric and 6 parts by weight of savory crushed to a size in the range of 350 μm pass to 500 μm on,
Further, it was roasted at about 93 ° C. for 20 minutes until the yield became about 30% to obtain roasted spicy vegetable raw material and raw spice raw material.

On the other hand, 15 parts by weight of fats and oils were added to 20 parts by weight of wheat flour and 10 parts by weight of curry powder, and the mixture was heated for about 90 minutes to reach 130 ° C. to obtain a blend roux. Next, 50 parts by weight of the roasted spicy vegetable raw material and raw spice raw material, 40 parts by weight of blend roux, 65 parts by weight of raw material of paste such as apple burette, tomato paste, chutney, 15 parts by weight of salt and seasoning, and As the raw spice raw material that was not subjected to heat treatment, 1 part by weight of thyme and tarragon similar to the size of the raw spice was mixed. Next, this mixture was filled in a container and subjected to heat sterilization treatment at 70 ° C. for 30 minutes to obtain a paste-like curry roux.

The amount of raw material in the form of solid particles contained in the range of openings 4750 μm pass to 355 μm on in the obtained paste-like curry roux was 25%. The amount of the solid particulate material having a size included in the range was 98% with respect to the total amount of the solid particulate material having an opening size of 355 μm on.

[0025]

[Example 2] 300 parts by weight of onion, 22 parts by weight of turmeric, 12 parts by weight of vegetable and vegetable, 2.5 parts by weight of mixture of thyme and tarragon,
A paste-like curry roux was obtained by the same method as in Example 1 except that the roasted spicy vegetable raw material and raw spice raw material mixed with blend roux etc. were used in an amount of 110 parts by weight.

In the obtained paste-like curry roux, the amount of solid particulate material contained in the range of openings 4750 μm to 355 μm on was 45%. or,
The amount of solid particulate raw material of a size included in the range,
It was 98% with respect to the total amount of the solid particulate raw material having an opening size of 355 μm on.

[0027]

Comparative Example 1 50 parts by weight of onion, 6 parts by weight of turmeric, 3.5 parts by weight of fragrant vegetables,
A paste was prepared in the same manner as in Example 1 except that the amount of the mixture of thyme and tarragon was 0.5 parts by weight, and the roasted spicy vegetable raw material and raw spice raw material mixed with blend roux were 25 parts by weight. I got a curry roux.

In the obtained paste-like curry roux, the amount of the raw material in the form of solid particles contained in the range of openings 4750 μm to 355 μm on was 12%. or,
The amount of solid particulate raw material of a size included in the range,
It was 98% with respect to the total amount of the solid particulate raw material having an opening size of 355 μm on.

[0029]

[Comparative Example 2] The amount of onion used was 900 parts by weight, the amount of turmeric used was 75 parts by weight, the amount of pickled vegetables was 45 parts by weight, and the amount of the mixture of thyme and tarragon was 7.5 parts by weight.
A paste-like curry roux was obtained in the same manner as in Example 1 except that the roasted spicy vegetable raw material and raw spice raw material mixed with blend roux etc. were used in an amount of 310 parts by weight.

In the obtained paste-like curry roux, the amount of the raw material in the form of solid particles contained in the range of openings 4750 μm to 355 μm on was 72%. or,
The amount of solid particulate raw material of a size included in the range,
It was 98% with respect to the total amount of the solid particulate raw material having an opening size of 355 μm on.

[0031]

[Comparative Example 3] Onion crushed to a size in the range of 710 μm pass to 300 μm on, and raw spice raw materials (turmeric, pickled vegetables, thyme, tarragon) crushed to a size in the range of 500 μm pass to 250 μm on. A paste-like curry roux was obtained by the same method as in Example 1 except that (1) was used.

In the paste-like curry roe obtained, the amount of the solid particulate material contained in the range of openings 4750 μm to 355 μm on was 2%. Further, the amount of the solid particulate material having a size included in the range was 100% with respect to the total amount of the solid particulate material having a size of 355 μm openings.

[0033]

[Comparative Example 4] Onion, which has been coarsely crushed to a size in the range of 9500 μm pass to 4750 μm on, aperture 8000
A paste-like curry roux was obtained in the same manner as in Example 1 except that raw spice raw materials (turmeric, pickled vegetables, thyme, tarragon) that were roughly crushed to a size in the range of μm pass to 4750 μm on were used.

In the paste-like curry roe obtained, the amount of the solid particulate material contained in the range of openings 4750 μm to 355 μm on was 5%. Further, the amount of the solid particulate material having a size included in the range was 20% with respect to the total amount of the solid particulate material having an opening size of 355 μm on.

Physical properties of the pasty curry roux obtained from Examples 1 and 2 and Comparative Examples 1 to 4, dispersibility when curry sauce is prepared by adding water to the curry roux, and texture, flavor and appearance of the curry sauce. Table 1 shows the results of sensory evaluation of the above.

(Evaluation criteria) Ease of removal from container Texture of curry sauce (including mouthfeel of granular material) Flavor of curry sauce Appearance of curry sauce Dispersibility

[0037]

[Table 1]

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Ayako Jigokoro 1-5-7 Mikitei-cho, Higashi-Osaka City, Osaka Prefecture House Food Industry Co., Ltd. (72) Wakako Matsuyama 1-chome, Mikitei-cho, Higashi-Osaka, Osaka Prefecture No. 5-7 House Food Industry Co., Ltd.

Claims (1)

[Claims] 1. A solid particulate raw material comprising one or more kinds selected from vegetables, fruits, fruits and vegetables and spices having a size within a range of openings 4750 μm pass to 355 μm on, and paste-like curry roux. 15 to
The content of the solid particulate material having a proportion of 66% by weight, and the size of which falls within the above range, is 90 to 100% by weight based on the total weight of the solid particulate material having a size of 355 μm on which is included in the paste-like curry roux. The pasty curry roux is characterized by being included in the ratio of.