JP2008306989A - Pasty food and method for producing the same - Google Patents
Pasty food and method for producing the same Download PDFInfo
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Abstract
Description
本発明は、香辛料を使用するペースト状食品ならびにその製造方法に関するものである。 The present invention relates to a pasty food using a spice and a method for producing the same.
今日、一般小売店でも棚に豊富な種類の香辛料を品揃えするなど、香辛料は我々の暮らしのなかに溶け込みつつある。一般家庭の料理に香辛料を使用する場面が増えていると考えられる。特に、カレー等のスパイスを多く利用する料理も広く普及し、昨今の調理ブームにより手作りで料理をする場面も多くなっている。 Today, spices are being integrated into our daily lives, such as a wide variety of spices on the shelves at general retail stores. It is thought that the number of scenes where spices are used for cooking at home is increasing. In particular, dishes that use a lot of spices such as curry are widely spread, and the scene of cooking by hand is increasing due to the recent cooking boom.
これまで、香辛料を有効に利用する方法として、以下の方法が報告されてきた。特許文献1には、動物脂に香辛料抽出物を施与して風味油脂を製造するに際し、水分4重量%以上の生動物脂を粒状に成形する工程(A)、上記成形された生動物脂と、シソ科香辛料の非揮発性抽出物とを混合する工程(B)及び上記混合物を容器に充填、密封し、殺菌する工程(C)を順次備えてなることを特徴とし、スープに添加したときに、脂粒としてスープ表面に浮かび上がり、スープに食欲をそそる外観と動物脂本来の好ましい風味を付与し得る、常温での長期安定性に優れた風味油脂が記載されている。 So far, the following methods have been reported as methods for effectively using spices. Patent Document 1 discloses a step (A) of forming a raw animal fat having a water content of 4% by weight or more into a granular form when a spice extract is applied to the animal fat to produce a flavored oil or fat, and the formed raw animal fat. And a non-volatile extract of Lamiaceae spice, and a step (C) of filling, sealing, and sterilizing the mixture with the mixture, and adding to the soup. Occasionally, flavored oils and fats that float on the surface of the soup as fat particles and give the soup an appetizing appearance and a preferred flavor of animal fats and excellent long-term stability at room temperature are described.
また特許文献2には、炭素数18の脂肪酸を油脂全体に対して83〜99質量%、2重結合が0個の炭素数16の脂肪酸を油脂全体に対して0〜11質量%、およびこれらの炭素数18および炭素数16の脂肪酸以外の脂肪酸を油脂全体に対して0〜4質量%含有し、かつ炭素数18の脂肪酸が特定の脂肪酸組成を有するとともに、特定の特性を備えた植物油脂(但し、油脂全体を100質量%とする)に香辛料を配合した香辛料油脂組成物を用いて、当初の香り、辛味などの特性が維持された状態で長期にわたり安定保存が可能な旨を記載している。 In Patent Document 2, a fatty acid having 18 carbon atoms is 83 to 99% by mass with respect to the entire fat and oil, and a fatty acid having 16 carbon atoms having 0 double bonds is 0 to 11% by mass with respect to the entire fat and oil. Fatty acids other than those having 18 carbon atoms and 16 carbon atoms are contained in an amount of 0 to 4% by mass with respect to the entire fat and oil, and the fatty acid having 18 carbon atoms has a specific fatty acid composition and has specific characteristics. It is stated that it can be stably stored for a long period of time while maintaining the characteristics such as the original fragrance and pungent taste, using a spice oil and fat composition in which spices are blended with 100% by mass of the whole oil and fat. ing.
さらに特許文献3には、マスタードシード等の種子香辛料を動植物油脂中において80℃〜180℃に加熱し、ついで磨砕した組成物並びに更に香辛料抽出物及び/又は香味油を加えた組成物をカレーに添加することにより、再加熱調理やレトルト殺菌等の加熱工程後も全体に一体感があり、ナチュラルで且つカレーの香味を増強させることが可能である旨を記載している。 Furthermore, Patent Document 3 discloses curryed compositions in which seed spices such as mustard seeds are heated to 80 ° C. to 180 ° C. in animal and vegetable oils and then ground, and further a spice extract and / or flavor oil is added. It is described that, by adding to the above, there is a sense of unity throughout the heating process such as reheating cooking and retort sterilization, and the flavor of curry can be enhanced naturally.
しかしながら、何れの方法でも香辛料の風味を最大限に利用できているとはいえない。
本発明は、香辛料の特徴のある風味を最大限に引き出したペースト状食品及びその製造方法を提供することを目的とする。 An object of this invention is to provide the paste-like food which extracted the flavor with the characteristic of a spice to the maximum, and its manufacturing method.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、特定の油脂中に特定の香辛料を添加し、加熱することでこれまでにない香りに優れたペースト状食品を提供することが可能になることを見出し、本発明を完成させるに至った。 As a result of intensive studies to solve the above problems, the present inventors provide a pasty food with an unprecedented aroma by adding a specific spice in a specific fat and oil and heating it. As a result, the present invention has been completed.
即ち、本発明の第一は、構成脂肪酸にエルカ酸を含む食用油脂と香辛料を含有することを特徴とするペースト状食品に関する。好ましい実施態様は、香辛料が、クミン、しょうが、にんにく、カルダモン、クローブ、シナモン、ローレル、赤唐辛子、ターメリックからなる群より選ばれる少なくとも1種であることを特徴とする上記記載のペースト状食品に関する。より好ましくは、エルカ酸の含有量が食用油脂の構成脂肪酸全体中1.0重量%〜50重量%であることを特徴とする上記記載のペースト状食品、更に好ましくは、食用油脂が、カラシ油及び/又はナタネ油であることを特徴とする上記記載のペースト状食品、最も好ましくは香辛料の含有量がペースト状食品全体中0.1重量%〜60重量%であることを特徴とする請求項1〜4何れかに記載のペースト状食品、に関する。本発明の第二は、構成脂肪酸としてエルカ酸を含有する食用油脂を30℃〜100℃に加熱し、これに香辛料を加えてさらに5〜60分間加熱することを特徴とするペースト状食品の製造方法に関する。 That is, the first of the present invention relates to a paste-like food characterized by containing an edible fat and oil containing erucic acid as a constituent fatty acid and a spice. A preferred embodiment relates to the pasty food as described above, wherein the spice is at least one selected from the group consisting of cumin, ginger, garlic, cardamom, cloves, cinnamon, laurel, red pepper, and turmeric. More preferably, the content of erucic acid is 1.0% by weight to 50% by weight in the total fatty acids of the edible oil / fat, more preferably the edible oil / fat is mustard oil And / or rapeseed oil, characterized in that the content of the above-mentioned paste-like food, most preferably spice, is 0.1% to 60% by weight in the whole paste-like food. It is related with the pasty food in any one of 1-4. In the second aspect of the present invention, a edible fat or oil containing erucic acid as a constituent fatty acid is heated to 30 ° C. to 100 ° C., and a spice is added thereto, followed by further heating for 5 to 60 minutes. Regarding the method.
本発明によれば、香辛料の特徴のある風味を最大限に引き出したペースト状食品及びその製造方法を提供することが可能となり、これを使用した食品類、特にシチュー、カレー等の食品に特徴のある風味を与える事ができる。 ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to provide the paste-like food which extracted the flavor characteristic of spices to the maximum, and its manufacturing method, It is characterized by foods using this, especially foods, such as stew and curry. A certain flavor can be given.
以下、本発明につき、さらに詳細に説明する。本発明のペースト状食品は、構成脂肪酸にエルカ酸を含む食用油脂と香辛料を主に含有し、必要に応じて構成脂肪酸にエルカ酸を含まない食用油脂、酸化防止剤、香料、油溶性乳化剤などを含有させてもよい。 Hereinafter, the present invention will be described in more detail. The pasty food of the present invention mainly contains edible oils and spices containing erucic acid in the constituent fatty acids, and edible fats and oils not containing erucic acid in the constituent fatty acids, antioxidants, fragrances, oil-soluble emulsifiers, etc. May be included.
本発明によるエルカ酸とは、炭素数22のcis−13−モノ不飽和脂肪酸のことであり、それを構成脂肪酸として含む食用油脂としては、ナタネ油やカラシ油が挙げられる。それら食用油脂は、どちらか1種類であっても、また両方を組み合わせて使用しても問題ない。 The erucic acid according to the present invention is a cis-13-monounsaturated fatty acid having 22 carbon atoms, and examples of edible oils and fats containing it as constituent fatty acids include rapeseed oil and mustard oil. These edible oils and fats can be used either alone or in combination.
エルカ酸の含有量は、食用油脂の構成脂肪酸全体中1.0重量%〜50重量%であることが好ましい。ここでいうエルカ酸の含有量とは、ペースト状食品に含まれる食用油脂中の脂肪酸全体の重量を100としたときに、含まれるエルカ酸の重量を百分率で示した値のことである。含有量が1.0重量%を下回った場合、香辛料の風味を十分抽出できない場合があり、また50重量%より多い場合、エルカ酸そのものの好ましくない風味が食品に移行し、よいペースト状食品が得られない場合がある。 The content of erucic acid is preferably 1.0% by weight to 50% by weight in the total constituent fatty acids of the edible oil / fat. The content of erucic acid here is a value indicating the weight of erucic acid contained as a percentage when the total weight of fatty acids in the edible fat contained in the paste-like food is 100. When the content is less than 1.0% by weight, the flavor of spices may not be sufficiently extracted. When the content is more than 50% by weight, the unfavorable flavor of erucic acid itself is transferred to the food, and a good pasty food is obtained. It may not be obtained.
また、本発明の香辛料としては、クミン、しょうが、にんにく、カルダモン、クローブ、シナモン、ローレル、赤唐辛子、ターメリックからなる群より選ばれる少なくとも1種類が好適に用いられ、その形態として、一般にホールと呼ばれる粉砕前の状態であっても、粉砕後の粉末状であっても、発明の効果に差はないが、ホールの状態で行うのが好ましい。本発明の効果はどんな香辛料を用いても効果があるわけでなく、前記香辛料以外のものでは、香辛料由来の悪い風味が抽出され、食品に好ましい風味を付与することができない。 In addition, as the spice of the present invention, at least one selected from the group consisting of cumin, ginger, garlic, cardamom, cloves, cinnamon, laurel, red pepper, and turmeric is preferably used, and its form is generally called a hole. Even if it is in the state before pulverization or in the form of powder after pulverization, there is no difference in the effect of the invention, but it is preferably performed in the state of holes. The effect of the present invention is not effective regardless of what kind of spice is used, and a bad flavor derived from the spice is extracted with a substance other than the above-mentioned spices, and a favorable flavor cannot be imparted to foods.
これら食用油脂100重量部に対する香辛料の重量割合は0.1重量部〜60重量部であればよい。この範囲より低いと香辛料の風味の抽出度合いが低くなり、また、これより多いと油脂中に抽出される香辛料の風味が多くなり、苦味、えぐみが強調された実用性のないものが出来てしまう。より本発明を実効するには、食用油脂100重量部に対する香辛料の重量割合を40重量%〜50重量%にすることが好ましい。 The weight ratio of the spices to 100 parts by weight of these edible fats and oils may be 0.1 to 60 parts by weight. If it is lower than this range, the flavor extraction degree of the spice will be low, and if it is higher than this range, the flavor of the spice extracted in the oil will increase, and there will be a non-practical product with emphasis on bitterness and umami. End up. In order to make the present invention more effective, it is preferable that the spice weight ratio is 40% by weight to 50% by weight with respect to 100 parts by weight of edible fats and oils.
本発明のペースト状食品を製造する方法は、特に限定するわけではないが、製造例を以下に示す。構成脂肪酸にエルカ酸を含む食用油脂を準備し、調理器具に入れて加熱を開始する。このとき調理器具はなんら制限をうけるものではなく、一般家庭であれば、一般的なフライパンや片手鍋で十分であるし、より大量に工業的に製造するため、攪拌機、加熱機の付加された釜で製造することも可能である。加熱の際に用いる熱源としては、特に限定は無いが、ガスによる直火、電気式、電磁誘導式、ジャケット式の蒸気方式等が挙げられる。 The method for producing the paste-like food of the present invention is not particularly limited, but production examples are shown below. An edible oil / fat containing erucic acid as a constituent fatty acid is prepared and put into a cooking utensil to start heating. At this time, the cooking utensils are not subject to any restrictions. For ordinary households, ordinary frying pans and one-handed pans are sufficient, and a stirrer and a heating machine are added for industrial production in large quantities. It is also possible to manufacture with a kettle. The heat source used for heating is not particularly limited, and examples thereof include a direct fire using a gas, an electric type, an electromagnetic induction type, and a jacket type vapor system.
加熱温度は30℃〜100℃の間が好ましく、より好ましくは40℃〜60℃の間で加熱すると発明の実効が高い。この際、30℃未満であれば、香辛料の十分な風味が抽出できない場合があり、また、100℃を超えると、風味成分が熱により飛散し風味の抜けた好ましくない状態のものができてしまう場合がある。 The heating temperature is preferably between 30 ° C. and 100 ° C., and more preferably when heated between 40 ° C. and 60 ° C., the effect of the invention is high. At this time, if it is less than 30 ° C., a sufficient flavor of spices may not be extracted, and if it exceeds 100 ° C., the flavor components are scattered by heat and the flavor is not preferred. There is a case.
食用油脂の温度が上記加熱温度範囲に到達したら、前記香辛料を入れてゆっくりと撹拌し、5〜60分間加熱することで目的とするペースト状食品が得られる。この際、加熱時間が5分間より短いと香辛料の風味の抽出が弱い場合があり、また60分間を越えて加熱しても、それ以上の効果は得られない場合がある。 When the temperature of the edible oil and fat reaches the above heating temperature range, the spice is added, stirred slowly, and heated for 5 to 60 minutes to obtain the intended pasty food. At this time, if the heating time is shorter than 5 minutes, the extraction of the flavor of the spices may be weak, and even if the heating is performed for more than 60 minutes, no further effect may be obtained.
以上を実施することで得られたペースト状食品は、これまでに無い香辛料の風味を有し、たとえば、カレーに添加した場合、香辛料の風味の充分引き出された美味しいカレーを作製することができる。 The pasty food obtained by carrying out the above has a flavor of spices that has never existed so far. For example, when added to curry, a delicious curry with a sufficient flavor of spices can be produced.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「%」は重量基準である。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.
(実施例1)
まず、取手つきのフライパンにカラシ油を100重量部入れ、ガスコンロに火をつけて60℃まで加熱した。次いで、クミンの原型を100重量部計量し、上記フライパンに投入した。その後、当初の温度60℃をキープできるように火加減を調整しながら、しゃもじでフライパンの中をゆっくりと撹拌した。クミンを投入後20分間の加熱処理を行った後、火を止めてペースト状食品を得た。上記のようにして得られたペースト状食品は、クミンの香りが充分引き出されており、好ましい風味を有していた。
Example 1
First, 100 parts by weight of mustard oil was put in a frying pan with a handle, and a gas stove was lit and heated to 60 ° C. Next, 100 parts by weight of the cumin prototype was weighed and placed in the frying pan. Thereafter, the inside of the frying pan was slowly stirred with a rice scoop while adjusting the heating so that the initial temperature of 60 ° C. could be maintained. After 20 minutes of heat treatment after adding cumin, the fire was stopped to obtain a pasty food. The pasty food obtained as described above had a sufficient flavor of cumin and a favorable flavor.
(実施例2)
香辛料をクミン100重量部から、クミン50重量部とコリアンダー50重量部に変えた以外は実施例1と同様にペースト状食品を製造した。得られたペースト状食品は、実施例1と同様、クミン、コリアンダーの香りが合わさった好ましい風味を有するペースト状食品であった。
(Example 2)
A pasty food was produced in the same manner as in Example 1 except that the spice was changed from 100 parts by weight of cumin to 50 parts by weight of cumin and 50 parts by weight of coriander. The obtained paste-like food was a paste-like food having a preferred flavor combined with the scents of cumin and coriander as in Example 1.
(実施例3)
香辛料をクミン100重量部から、クミン50重量部、しょうが10重量部、にんにく10重量部、カルダモン5重量部、クローブ5重量部、シナモン5重量部、ローレル5重量部、赤唐辛子5重量部、ターメリック5重量部に変えた以外は、実施例1と同様にペースト状食品を製造した。得られたペースト状食品は、実施例1と同様、クミン、しょうが、にんにく、カルダモン、クローブ、シナモン、ローレル、赤唐辛子、ターメリックの香りが合わさった特徴的に好ましい風味を有するペースト状食品であった。
(Example 3)
From 100 parts by weight of cumin, 50 parts by weight of cumin, 10 parts by weight of ginger, 10 parts by weight of garlic, 5 parts by weight of cardamom, 5 parts by weight of clove, 5 parts by weight of cinnamon, 5 parts by weight of laurel, 5 parts by weight of red pepper, turmeric A pasty food was produced in the same manner as in Example 1 except that the amount was changed to 5 parts by weight. As in Example 1, the obtained pasty food was a pasty food having a characteristically preferred flavor that was combined with the scent of cumin, ginger, garlic, cardamom, cloves, cinnamon, laurel, red pepper, and turmeric. .
(実施例4)
使用した食用油脂をカラシ油100重量部から、カラシ油50重量部とナタネ油50重量部に変えた以外は、実施例1と同様にペースト状食品を製造した。得られたペースト状食品は、実施例1と同様、クミンの好ましい風味を有するペースト状食品であった。
Example 4
A pasty food was produced in the same manner as in Example 1 except that the edible oil / fat was changed from 100 parts by weight of mustard oil to 50 parts by weight of mustard oil and 50 parts by weight of rapeseed oil. As in Example 1, the obtained pasty food was a pasty food having a preferred cumin flavor.
(比較例1)
まず、大豆油を取手つきのフライパンに100重量部入れ、ガスコンロに火をつけて60℃まで加熱した。次いで、クミンの原型を100重量部計量し、上記フライパンに投入した。その後、当初の温度60℃をキープできるように火加減を調整しながらしゃもじでフライパンの中をゆっくりと撹拌した。クミンを投入後20分間加熱処理を行ったのち、火を止めてペースト状食品を得た。上記のようにして得られたペースト状食品は、香辛料の香りが充分抽出されているとはいえず、曖昧な風味のペースト状食品であった。
(Comparative Example 1)
First, 100 parts by weight of soybean oil was put in a frying pan with a handle, and the gas stove was lit and heated to 60 ° C. Next, 100 parts by weight of the cumin prototype was weighed and placed in the frying pan. Thereafter, the inside of the frying pan was slowly stirred with a rice scoop while adjusting the heating so that the initial temperature of 60 ° C. could be maintained. After 20 minutes of heat treatment after adding cumin, the fire was stopped and a pasty food was obtained. The paste-like food product obtained as described above was a paste-like food product with an ambiguous flavor, because the spice flavor was not sufficiently extracted.
(比較例2)
まず、カラシ油を取手つきのフライパンに100重量部入れ、ガスコンロに火をつけて60℃まで加熱した。次いで、ターメリックの原型を100重量部計量し、上記フライパンに投入した。その後、当初の温度60℃をキープできるように火加減を調整しながらしゃもじでフライパンの中をゆっくりと撹拌した。ターメリックを投入後20分間加熱処理を行ったのち、火を止めてペースト状食品を得た。上記のようにして得られたペースト状食品は、香辛料の香りが充分抽出されているとはいえず、曖昧な風味のペースト状食品であった。
(Comparative Example 2)
First, 100 parts by weight of mustard oil was put in a frying pan with a handle, and the gas stove was lit and heated to 60 ° C. Next, 100 parts by weight of the turmeric prototype was weighed and placed in the frying pan. Thereafter, the inside of the frying pan was slowly stirred with a rice scoop while adjusting the heating so that the initial temperature of 60 ° C. could be maintained. After the turmeric was added and heat-treated for 20 minutes, the fire was stopped and a pasty food was obtained. The paste-like food obtained as described above was a paste-like food with an ambiguous flavor, because the flavor of spices was not sufficiently extracted.
(実施例5)
実施例1で得られたペースト状食品2重量部、カレールウ(株式会社カネカサンスパイス製)10重量部、野菜、果実ペースト等の液体調味料15重量部、水73重量部を鍋中で全て混合し、90℃まで加熱攪拌し、約30分間でカレーを得た。上記で得られたカレーは、香辛料の香りに非常に優れた品質の美味しいカレーであった。
(Example 5)
2 parts by weight of the paste-like food obtained in Example 1, 10 parts by weight of Kararou (manufactured by Kaneka Sunspice Co., Ltd.), 15 parts by weight of liquid seasonings such as vegetables and fruit paste, and 73 parts by weight of water are all mixed in a pan. Then, the mixture was heated and stirred to 90 ° C. to obtain curry in about 30 minutes. The curry obtained above was a delicious curry with a very excellent quality in spices.
(比較例3)
比較例1で得られたペースト状食品2重量部、カレールウ(株式会社カネカサンスパイス製)10重量部、野菜、果実ペースト等の液体調味料15重量部、水73重量部を鍋中で全て混合し、90℃まで加熱攪拌し、約30分間でカレーを得た。上記で得られたカレーは香辛料の香りがはっきりとしない特徴のないカレーであった。
(Comparative Example 3)
2 parts by weight of the paste-like food obtained in Comparative Example 1, 10 parts by weight of Kararou (manufactured by Kaneka Sun Spice Co., Ltd.), 15 parts by weight of liquid seasonings such as vegetables and fruit paste, and 73 parts by weight of water are all mixed in a pan. Then, the mixture was heated and stirred to 90 ° C. to obtain curry in about 30 minutes. The curry obtained above was an uncured curry whose spice was not clearly scented.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2011147718A1 (en) | 2010-05-28 | 2011-12-01 | Unilever Nv | Composition comprising cinnamon |
RU2524366C2 (en) * | 2012-08-13 | 2014-07-27 | Общество с ограниченной ответственностью "Эль" (ООО "Эль") | Method for production of vegetable oil with natural aroma and colour of initial raw material |
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2007
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2011147718A1 (en) | 2010-05-28 | 2011-12-01 | Unilever Nv | Composition comprising cinnamon |
RU2524366C2 (en) * | 2012-08-13 | 2014-07-27 | Общество с ограниченной ответственностью "Эль" (ООО "Эль") | Method for production of vegetable oil with natural aroma and colour of initial raw material |
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