JPH0685707B2 - Calle Lou - Google Patents

Description

Detailed Description of the Invention [Industrial applications]

The present invention relates to curry roux, and more particularly, to curry roux containing ascorbic acid and tocopherol with improved flavor and taste.

[Background Art] Generally, curry roux is made by mixing wheat flour for imparting a thick consistency to curry powder, salt for hydrating, sugar, edible oils and fats, dairy products, and various seasonings. There is. For curry roux, solid, flakes, granules, powder,
There are pastes, etc., but of course the curry roux taste, as well as the curry powder that forms the core, the spices used range from more than 10 types to 30 types, and these are blended to create a delicate taste and flavor. I am issuing. However, this is not enough, and much research has been done to help the curry powder in its flavor and enhance it, and to give it an excellent texture as curry roux. For example, pretreatment of the flour used (Japanese Patent Publication No. 56-4333).
No. 6), a method of homogenizing many components and adding an emulsified oil containing lecithin to give a mild flavor (Japanese Patent Publication No. 56-
3014), a special method for producing granular products (JP-A-58-107152).
No.), meat extract, vegetable extract, solid fat, etc. to prevent oxidation during storage, a method of adding spices such as rosemary and sage to the first ingredient for boiling (JP-A-54-86667). .

[Problems to be Solved by the Invention]

However, conventional curry roux lacks flavor, particularly sourness, lacks roundness in taste, and causes oxidation and deterioration of fats and oils resulting from the use of edible fats and oils. There is a long-awaited launch of curry roux, which is fragrantly flavored and has a savory curry flavor.

[Means for solving problems]

The present inventor has conducted extensive studies to solve the above problems,
By using ascorbic acid as a sour component and using tocopherol for stabilizing edible oils and fats, it was found that an excellent curry roux unprecedented can be obtained, and the present invention has been completed. Traditionally, to give sourness, small amounts of natural products such as tomato powder and tomato puree, and organic acids such as citric acid and malic acid have been added, but these acid components could not bring out sufficient flavor and umami. . However, addition of ascorbic acid not only solved this problem but also provided nutritional superiority such as prevention of alveolar pyorrhea, anemia and anorexia. As the ascorbic acid used in the present invention, not only commercially available natural vitamin C but also synthetic L-ascorbic acid permitted as a food additive can be used, and the addition amount thereof is based on the total amount of curry roux. ,about
Used at 0.05-2% by weight. The amount of curry powder used, for example, depending on the difference in sweetness, dryness, etc., or Indian style, Japanese style, dry curry, granular curry for curry fried rice, etc. Good. Generally, it is preferable to use a large amount in a dry formulation and a small amount in a sweet formulation. It is desirable to add it at the last stage of the curry roux as far as possible during the preparation of curry roux, but it may be added to this when the curry roux base is prepared separately. Curry powder, that is, spice itself has long been dependent on the antioxidant property to prevent the oxidation of edible oils and fats used for the production of curry roux. Many spices have antioxidant properties, and examples thereof include rosemary, sage, clove, allspice, marjoram, thyme, nutmeg, mace, etc., which contain a phenolic compound. However, if these are blended so as to exhibit an antioxidant effect, the flavor and taste of the curry itself will be adversely affected. The present inventor can obtain a greater antioxidant effect by using these natural spices and tocopherol in combination with tocopherol, that is, vitamin E.
You can expect the nutritional effects of. Since tocopherol is fat-soluble, it can be easily mixed with the edible oil and fat to be used, and its absorption is performed in the small intestine together with fat, and it is one of the essential vitamins. The addition of this tocopherol not only enhances the antioxidant effect of edible fats and oils, but also adds a roundness to the curry sauce and imparts a flavor. Tocopherol used in the present invention is a natural vitamin E.
Other than those commercially available, synthetic dl-a-tocopherol may be used. The amount of tocopherol added is approx.
The amount is 0.01 to 0.5% by weight, and the amount may be appropriately increased or decreased depending on the amount of the contained fat or oil, and the purpose or application. The time of addition is at the time of manufacture of curry roux,
It is desirable to add the edible oil and fat when it is dissolved and added, and it may be added in advance to the edible oil and fat in a molten state. The production of curry roux according to the present invention may be carried out according to a conventional method, for example, flour and curry powder are mixed well in advance, and then fats and oils such as butter, lard, head, hydrogenated oil and vegetable oil are mixed alone or in mixture. Add as oil and fat and roast with stirring. After roasting, add various seasonings as appropriate and stir well to form curry roux, which is then used as it is, in flakes on a flaker, in a granulator, in granules, or in a polycarbonate container. And finish it into a solid or paste product form. When finished into a paste, a large amount of vegetable oil that is fluid at room temperature may be used as the edible oil and fat.

【The invention's effect】

The curry roux of the present invention is a curry roux in which the flavor and taste are remarkably improved, the curry flavor is enhanced, and the nutrition is excellent.

【Example】

Hereinafter, the present invention will be described more specifically with reference to examples. [Example-1] 2.8 kg of pure curry powder, 7.6 kg of wheat flour, and 1.2 kg of salt were put in a direct-fire roaster, mixed and stirred well, and then roasted for about 1 hour at a temperature at which no charring occurred. Stop heating and add 6kg of mixed oil of head and lard, Vitamin E mix-8
20 g of 0 (manufactured by Eisai Co., Ltd.) was added, and the oil and fat heated and dissolved was added and stirred. After that, 6.6k blended seasoning adjusted with natural seasoning, skim milk powder, sodium glutamate, sugar, etc.
g and rose hip (natural vitamin C, manufactured by Pearl Mugenburg) (Paul Mggen Burg) (150 g) are added, and the mixture is stirred for about 1 hour while heating, and the process is completed. After roasting was completed, the product was taken out in a stainless steel container, cooled to about 50 ° C or lower, and then subjected to a slicer to obtain a flaky product. Vitamin E and Vitamin C were removed from the curry roux prescription, and 100 g of citric acid was added as a trial product to be a target product. The product of the present invention and the target product were put in a bag made of aluminum foil, sealed, and stored at room temperature for 1 month, and then opened and used as a test product. The product of the present invention or the target product (65 g) was heated and dissolved in 500 g of water to form a curry soup. Both of them were requested to nine panelists to perform a tasting evaluation. As a result, 8
It was evaluated that the curry soup using the product of the present invention had a softer taste, and the flavor of the curry was outstanding, and the remaining one did not recognize the difference. [Example-2] Flake-shaped curry roux was obtained in the same manner as in [Example-1] according to the following formulation. Pure curry powder 2.9 kg Wheat flour 7.6 kg Salt 1.1 kg Mixed oil of head and lard 5.0 kg Shortening oil 0.6 kg Vitamin EA-40 5 g (manufactured by Eisai Co., Ltd.) Blend seasoning 6.6 kg L-ascorbic acid 25 g Vitamin E and L-ascorbic acid were removed, and 100 g of tomato powder was added as a trial product and used as a target product. After storing both of them in the same manner as in [Example-1], curry soup was prepared in the same manner as in [Example-1], and both of them were requested to eight panelists for evaluation of tasting. As a result, 6 people evaluated that the curry soup using the product of the present invention had a rounder taste and the curry flavor was further enhanced, and the remaining 2 people did not recognize the difference.

Claims (3)

[Claims] 1. A curry roux containing ascorbic acid and tocopherol. 2. The curry roux according to claim 1, wherein the content of ascorbic acid is about 0.05 to 2% by weight based on the total curry roux. 3. The curry roux according to claim 1, wherein the content of tocopherol is about 0.01 to 0.5% by weight based on the total curry roux.