JPH10295337A - Production of seasoning material for roux and production of roux - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a seasoning material for roux to impart taste and fragrance characteristic to a mixed spice of curry powder, etc., to curry, etc., without deteriorating palatability, and to provide a method for producing a roux excellent in taste and fragrance containing the seasoning material. SOLUTION: The method for producing a seasoning material for a roux consists of adding 30-120 pts.wt. of a mixed spice to 100 pts.wt. of an oil and fat, and treating the mixture at 70-160 deg.C for 5-120 min. Subsequently, the oil phase is collected and used as a seasoning material, or the oil phase is compounded as a main component of a seasoning material. Alternatively, 30-120 pts.wt. of a mixed spice and 30-300 pts.wt. of one or more selected from bones of animals and fishes, shells of shell fishes, and spicy vegetables are added to 100 pts.wt. of an oil and fat, and the resultant mixture are heated at 70-160 deg.C for 5-120 min. Subsequently, the oil phase is collected and used as a seasoning material, or the oil phase is compounded as a main component of a seasoning material. In order to produce a roux, 1-50 wt.% the seasoning material prepared by an above-mentioned method is added to raw materials, and the mixture is heated.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a seasoning for roux for producing a cohesive aging flavor and aroma of mixed spices such as curry powder and the like in curries and the like, and using the seasoning obtained therefrom. The present invention relates to a method for producing luu.

[0002]

2. Description of the Related Art Curry powder (also referred to as pure curry) is a mixed spice used for imparting pungency and aroma peculiar to curry, and is used for cooking various curries by changing the blending and addition amount. Can be. However, when a large amount of curry powder is added, there is a problem that the texture of the curry tends to be rough due to the pulverized material, and bitterness occurs when the curry is cooked by heating. In addition, when producing curry roux such as instant solid curry by heating and mixing curry powder and flour roux, bitterness was caused during the above hot mixing. Therefore,
There was a limit to the amount of curry powder added to curry.

[0003]

DISCLOSURE OF THE INVENTION In view of the above circumstances, the present invention is directed to a seasoning material for roux for producing the unique flavor and aroma of mixed spices such as curry powder and the like in curries without impairing the texture. An object of the present invention is to provide a production method and a method for producing a luu having good flavor and aroma containing the same.

[0004]

Means for Solving the Problems The inventors of the present invention add a specific amount of mixed spices such as curry powder to fats and oils, and heat-process the oil at a specific temperature and for a specific time. By incorporating the oil-soluble scent component excluding the water-soluble component that causes bitterness into the oil phase, a cohesive aging flavor and aroma of the curry powder can be obtained. And found that the texture of curry and the like was not impaired, and based on this, the present invention was completed.

That is, according to the present invention, 30 to 120 parts by weight of a mixed spice is added to 100 parts by weight of fats and oils.
The present invention provides a method for producing a seasoning for luu, which comprises subjecting a heat treatment to a temperature of up to 160 ° C. for 5 to 120 minutes, and then collecting an oil phase or using the oil phase as a main component as a seasoning. In addition, the present invention adds 30 to 120 parts by weight of mixed spice to 100 parts by weight of oil and fat, and 30 to 300 parts by weight of one or more selected from animals, shells of seafood, and spicy vegetables. A method for producing a seasoning for roux, characterized in that a heating process is performed at a temperature of 160 to 160 ° C. for 5 to 120 minutes and then an oil phase is collected or a seasoning is formed mainly from the oil phase. . Further, the present invention also provides a method for producing ruw, wherein the raw material is heat-treated, containing 1 to 50% by weight of the seasoning obtained by the above method.

[0006]

Next, the present invention will be described in more detail. The oils and fats used in the present invention may be any of vegetable oils and fats and oils, and as the former, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, corn oil, safflower oil, palm oil, rice oil are the latter. Examples thereof include a head and a lard. These fats and oils can be used alone or in combination.

[0007] The mixed spices are prepared by appropriately blending aromatic spices such as curry powder, pungent spices, and colored spices. Cardamom,
Nutmeg, cinnamon, gloves, mace, cumin, coriander, dill, celery seed, allspice, garlic, fennel, bailey leaves, thyme, caraway, fenugreek , Mustard, and colored spices include turmeric, paprika, and saffron.

The mixed spice may be used as a mixture of the above spices, or may be used in a form in which spices are separately added. Further, spices may be used in any state of pulverized material, coarsely crushed material or hole. In the case of crushed material or crushed material, it becomes a sharp, strong flavor and aromatic flavoring material, and in the case of a hole, natural flavor is used. , Aroma seasoning. Also, besides the above-mentioned fats and oils and mixed spices, beef / pork / chicken bones, shells of seafood, and one or more selected from spicy vegetables such as onion and garlic can be used. Thereby, the flavor and aroma of the mixed spice and the above-mentioned raw materials are fused, and a seasoning material of higher quality is obtained. Seasonings and the like may be used in addition to the above raw materials. The raw materials other than the above-mentioned fats and oils and mixed spices do not necessarily need to be added to the fats and oils to be heated and taken into the oil phase, but may be simply added to the seasoning.

In the present invention, 30 to 120 parts, preferably 30 to 100 parts, of the mixed spice is added to 100 parts of the fat or oil. Thereby, when the following heat treatment is performed, the matured flavor and aroma of the mixed spice can be suitably transferred to the seasoning. When the amount of the mixed spices is less than the above range, the degree of maturity of the flavor and aroma is insufficient, and when the amount exceeds the above range, the physical properties are hardened at the time of the heat treatment and cannot be mixed. hard. Also, for 100 parts of oil and fat, 30 or more selected from spicy vegetables such as beef / pork / chicken bones, shells of seafood, onions, garlic, etc.
It is good to add -300 parts, preferably 160-260 parts. In particular, it is preferable to add 120 to 180 parts of one or more selected from beef / pork / chicken bones and shells of seafood and / or 40 to 80 parts of spicy vegetables. With these, the unique flavor of the raw material can be transferred to the seasoning.

[0010] Next, the above-mentioned mixture obtained by adding a predetermined raw material to fats and oils is used at 70-160 ° C, preferably 12 ° C.
0 to 140 ° C for 5 to 120 minutes, preferably 30 to 1
Heat treatment for 00 minutes. By the above-mentioned heat treatment, an oil-soluble scent component excluding a water-soluble component that causes bitterness can be suitably incorporated into the oil phase to obtain a high-quality matured flavor and aroma. In addition, below the above conditions, the cohesive ripening feeling is weak and the scent has the freshness of spices.On the other hand, when the condition is exceeded, the strong smell is strong and the original scent such as curry powder tends to be weak. is there.

The above-mentioned heat treatment can be performed by any means, and the raw material can be heated while being stirred in a closed state using an open-type heating pot, various heat exchangers, a single-screw / double-screw extruder, or the like. It is desirable to prevent the volatilization of flavor and aroma components and to increase the extraction efficiency. The heat treatment may be performed under pressure or under reduced pressure. After the above heat treatment, spice residues and the like are removed by centrifugation, filtration, or the like, if necessary, and the seasoning material for roux of the present invention is obtained as the collected oil phase or mainly using the oil phase.

The seasonings obtained as described above are curry,
It can be used as a raw material when making roux (cooking base) such as stew, or it can be added in an appropriate amount when cooking (simmering) curry, stew, soup, etc. at home, thereby further improving the flavor, It becomes possible to obtain roux and cooked products of a new taste with high fragrance.

[0013] Next, the case of producing a roux containing a seasoning will be described. Rou is a solid, powder, granule, paste, liquid, etc. obtained by heating, mixing and cooling flour luw, oil and fat, curry powder, seasonings, etc. , Curry roux, stew roux,
A soup base is a typical example.

In the present invention, the above-mentioned seasoning is 1 to 50%,
By producing a roux by heating a raw material containing preferably 15 to 25%, it becomes possible to bring out a cohesive mature flavor and aroma to a food prepared by cooking the roux. still,
If the content is less than the above, aging flavor and aroma cannot be obtained sufficiently,
If the content exceeds the above range, the flavor and aroma tend to be too strong.
The above-mentioned roux can be easily produced by adding a seasoning together with other raw materials during the above-mentioned heating and mixing. The above-mentioned production method has an excellent effect of improving flavor and aroma particularly when making curry roe, and therefore it is desirable to use it for this purpose.

[0015]

According to the present invention, according to the oil phase obtained by adding a specific amount of mixed spices to fats and oils and then heat-treated under specific conditions or a seasoning obtained mainly from the oil phase, the oil phase is used for cooking curries and the like. By adding it, it becomes possible to bring out the cohesive aging flavor and aroma of the mixed spices. In this case, there is no problem that the texture of the curry or the like becomes rough as in the case where the amount of the mixed spices is increased. Further, according to the oil phase obtained by further adding bones, shells, and spicy vegetables and heat-treated, or the seasoning obtained mainly from the oil phase, richer flavor and aroma can be obtained. Furthermore,
According to Lou manufactured by containing the above seasoning in a specific amount,
It is possible to easily cook curry or the like that brings out a cohesive aging flavor and aroma. Next, the present invention will be described based on examples.

[0016]

【Example】

Example 1 50 parts of fats and oils (palm oil) and curry powder (particle size: about 3
50 μm) and about 14 parts with a heating kettle.
After heating and stirring at 0 ° C. for about 60 minutes, spice residues were removed by centrifugation, and the oil phase was collected to obtain a curry seasoning. The seasoning is high quality with a cohesive aging flavor and aroma of curry powder, and when you eat curry cooked using this, the above flavor and fragrance are sharply brought out, smooth and smooth. It was of texture.

Example 2 100 parts of oil and fat (palm oil), curry powder (particle size: about 3
40 parts, 150 parts of beef bone and 60 parts of onion are heated and stirred in a heating kettle at about 120 ° C. for about 90 minutes, and then centrifuged to remove spices and other residues to collect an oil phase and curry. Seasoning was obtained. The seasoning is a high-quality blend of the flavor and aroma of curry powder and other ingredients, and when you eat curry cooked using it,
It had a smooth texture without roughness, in which the above flavor and aroma were sufficiently produced.

Example 3 19 parts of flour roux, 8 parts of oil and fat (tallow), 7 parts of curry powder (having a particle size of about 300 μm or less), 46 parts of seasoning, and 20 parts of the curry seasoning obtained in Example 1 were heated in a heating pot. About 60
The mixture was heated, stirred and stirred to about 112 ° C. over a period of minutes, and then cooled to produce curry roux (solid roux). The curry cooked in a conventional manner using the curry roe described above had a cohesive aging flavor and aroma of the curry powder, and had a smooth texture without roughness.

Claims (3)

[Claims] 1. A mixture of 30 to 120 parts by weight of mixed spice with respect to 100 parts by weight of oil and fat is added at 70 to 160.degree.
A method for producing a seasoning material for roux, which comprises subjecting the oil phase to heat treatment for 120 minutes and then collecting the oil phase or using the oil phase as a main component as a seasoning. 2. 30 to 120 parts by weight of mixed spice and 30 to 300 parts by weight of one or more selected from bones and shells of animals and seafood and spicy vegetables are added to 100 parts by weight of oil and fat. A method for producing a seasoning material for roux, which comprises subjecting the oil phase to a heat treatment at 160 ° C. for 5 to 120 minutes and then collecting the oil phase or using the oil phase as a main ingredient as a seasoning. 3. A method for producing a roux, comprising heating the raw material containing 1 to 50% by weight of the seasoning obtained by the method according to claim 1 or 2.