JP3497838B2 - Curry seasoning and curry products containing it - Google Patents
Curry seasoning and curry products containing itInfo
- Publication number
- JP3497838B2 JP3497838B2 JP2001132170A JP2001132170A JP3497838B2 JP 3497838 B2 JP3497838 B2 JP 3497838B2 JP 2001132170 A JP2001132170 A JP 2001132170A JP 2001132170 A JP2001132170 A JP 2001132170A JP 3497838 B2 JP3497838 B2 JP 3497838B2
- Authority
- JP
- Japan
- Prior art keywords
- curry
- seasoning
- asaphetida
- oil
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
【0001】[0001]
【発明の属する技術分野】本発明は、カレー用調味料に
関する。さらに詳細には、調理時又は調理後のカレーソ
ースに添加することにより、カレーの全体的な風味の一
体感を強めるとともに、甘い香りとコクを付与し得るカ
レー用調味料に関する。また本発明は、上記カレー用調
味料を含むことにより、カレーの全体的な風味の一体感
が強められたカレーソース、カレールウ、カレーフィリ
ング等のカレー製品に関する。TECHNICAL FIELD The present invention relates to a seasoning for curry. More specifically, the present invention relates to a seasoning for curry, which can be added to a curry sauce during or after cooking to enhance the sense of unity of the overall flavor of curry and to impart a sweet scent and richness. The present invention also relates to a curry product such as curry sauce, curry roux, curry filling, etc. in which the sense of unity of the overall flavor of curry is enhanced by including the above-mentioned curry seasoning.
【0002】[0002]
【従来の技術】従来から、通常、数種類から数十種類の
香辛料を組み合わせてカレーを調製することが行なわれ
ている。カレーは煮込み料理の一種であるため、煮込み
料理の特徴である風味のまとまりが求められる。しか
し、風味の一体感を有するカレーを調製するのは困難で
あった。そのため、カレーの全体的な風味をまとめ、風
味の一体感を容易に付与することができる方法が求めら
れていた。2. Description of the Related Art Conventionally, curry is usually prepared by combining several to several tens of spices. Curry is a type of stewed food, so the flavor and cohesion that is characteristic of stewed food is required. However, it has been difficult to prepare a curry having a feeling of unity of flavor. For this reason, there has been a demand for a method capable of collecting the entire flavor of curry and easily imparting a feeling of unity of the flavor.
【0003】[0003]
【発明が解決しようとする課題】本発明は、カレーの全
体的な風味をまとめ、風味の一体感を強めることができ
るカレー用調味料の提供を目的とする。また、本発明
は、カレーの全体的な風味のまとまりがよいカレー製品
の提供を目的とする。SUMMARY OF THE INVENTION It is an object of the present invention to provide a seasoning for curry, which brings together the overall flavors of curry and enhances the sense of unity of the flavors. Another object of the present invention is to provide a curry product in which the curry has a good overall flavor.
【0004】[0004]
【課題を解決するための手段】本発明者は、上記課題を
解決するために検討を重ねる中で、アサフェチダ(Feru
la assa-foetida)に着目した。アサフェチダは、硫化
物に由来する非常にとげとげしい不快臭を有する香辛料
であり、極めて微量を使用すれば、「ずばぬけておもし
ろい風味を出す」ことが報告されている(トム・ストパ
ート著、辻静雄監修「世界のスパイス辞典」(株式会社
鎌倉書房 昭和56年10月15日発行、第43ページ
〜第44ページ)。しかしながら、微量のアサフェチダ
をそのままカレーに加えるだけでは、このアサフェチダ
に由来する香りが強く出るだけであり、おもしろい風味
になるものの、他の香辛料の風味とのまとまりは改善さ
れず、風味の一体感は得られなかった。Means for Solving the Problems The present inventor, in the course of repeated studies for solving the above problems,
We focused on la assa-foetida). Asaphetida is a spice having a very sharp and unpleasant odor derived from sulfides, and it has been reported that, if used in an extremely small amount, it "provides an extraordinary and interesting flavor" (supervised by Tom Stupert, Shizuo Tsuji, " The World Spice Dictionary "(Kamakura Shobo Co., Ltd., issued October 15, 1981, pp. 43-44). However, just adding a small amount of Asaphetida to the curry produces a strong scent derived from Asaphetida. Although the flavor was interesting, the cohesion with the flavors of other spices was not improved, and a sense of unity of flavor was not obtained.
【0005】本発明者は、上記不快臭を有するアサフェ
チダについてさらに検討を重ねたところ、このアサフェ
チダをカレーに添加するにあたり、アサフェチダを油脂
中で加熱してアサフェチダの油脂抽出物を得、この油脂
抽出物をカレーに添加した場合には、意外なことに、上
記油脂抽出物がカレーの全体的な風味をまとめあげ、風
味の一体感を強める作用があることを見出した。The present inventor has further studied the above-mentioned unpleasant odor, Asaphetida. When adding Asaphetida to curry, asaphetida is heated in an oil and fat to obtain an oil and fat extract of Asaphetida, and this oil and fat extraction. It was surprisingly found that when the product was added to curry, the above oil / fat extract had an action of summing up the overall flavor of the curry and enhancing the sense of unity of the flavor.
【0006】従って、本発明の要旨は、アサフェチダを
油脂の存在下で加熱して得られる油脂抽出物を含むこと
を特徴とするカレー用調味料である。Therefore, the gist of the present invention is a seasoning for curry, which comprises an oil and fat extract obtained by heating Asaphetida in the presence of oil and fat.
【0007】また、本発明の別の要旨は、上記カレー用
調味料において、油脂として牛脂を用いることを特徴と
するカレー用調味料である。Another subject of the present invention is a seasoning for curry, characterized in that beef tallow is used as an oil and fat in the above seasoning for curry.
【0008】また、本発明の別の要旨は、上記カレー用
調味料を含むことを特徴とするカレー製品である。Another subject matter of the present invention is a curry product containing the above seasoning for curry.
【0009】なお、アサフェチダを任意に添加してもよ
いとするカレー用調味料が特開2000−14370号
公報により提案されている。しかし、上記公報には、ア
サフェチダが任意に添加してもよい原料のひとつとして
例示されているにすぎず、しかもアサフェチダを油脂の
存在下で加熱して得られる油脂抽出物に関して何ら記載
がない。まして、アサフェチダの油脂抽出物がカレーの
風味をまとめあげる作用効果を有することは、全く開示
されていない。[0009] A seasoning for curry in which asaphetida may be optionally added has been proposed in JP-A-2000-14370. However, the above-mentioned publication merely exemplifies asaphetida as one of the raw materials which may be optionally added, and there is no description regarding an oil / fat extract obtained by heating asaphetida in the presence of an oil / fat. Furthermore, it is not disclosed at all that the oil and fat extract of Asaphetida has the action and effect of collecting the flavor of curry.
【0010】[0010]
【発明の実施の態様】本発明にいうカレー用調味料は、
カレー風味を有する各種食品に添加することにより、当
該食品のもつカレーの全体的な風味をまとめあげ、風味
の一体感を強調することができる調味料である。例え
ば、カレーを調理する際又は調製したカレーに添加して
もよいし、カレーを調理する際に用いる固形状、ペース
ト状、液状或いはフレーク状等のルウに、予め配合して
用いることもできる。BEST MODE FOR CARRYING OUT THE INVENTION The seasoning for curry referred to in the present invention is
When added to various foods having a curry flavor, it is a seasoning that brings together the overall flavors of the curry of the foods and emphasizes the sense of unity of the flavors. For example, it may be added to the curry when it is cooked or to the prepared curry, or it may be added in advance to the solid, paste, liquid or flake roux used when the curry is cooked.
【0011】本発明のカレー用調味料は、アサフェチダ
を油脂の存在下で加熱することによって得られる油脂抽
出物を含むことが重要である。これによって、カレーの
全体的な風味をまとめ、一体感を強めることができる。
なお、上記アサフェチダの油脂抽出物に含まれるどの油
溶性成分の作用によるかは不明であるが、少なくとも上
記油脂抽出物にはカレーに配合される各種スパイスの香
りのくせを緩和する作用を有し、この作用によって上記
効果を達成し得るものと考えられる。なお、アサフェチ
ダを油脂の存在下で加熱せずにカレーに用いる場合、例
えば生のアサフェチダから得た樹脂をそのまま添加して
カレーの風味調整を行う場合には、そのカレーは非常に
とげとげしい刺激的な臭いが強められるだけで、カレー
の風味の一体感を強めることはできない。It is important that the seasoning for curry of the present invention contains an oil / fat extract obtained by heating asaphetida in the presence of oil / fat. This brings together the overall flavor of the curry and enhances the sense of unity.
Although it is unknown which oil-soluble component contained in the oil and fat extract of Asaphetida, at least the oil and fat extract has a function of alleviating the scent of various spices contained in curry. It is considered that this effect can achieve the above effect. When using Asaphetida for curry without heating in the presence of oils and fats, for example, when the resin obtained from raw Asaphetida is added as it is to adjust the flavor of the curry, the curry is very sharp and stimulating. Only the odor is strengthened, and the sense of unity of the flavor of curry cannot be strengthened.
【0012】アサフェチダは、セリ科オオウイキョウ属
の多年生植物であるが、本発明では、上記アサフェチダ
の植物体の根幹に傷をつけることにより滲出する樹脂で
あり、この樹脂を固めたものをアサフェチダとして用い
る。具体的には、上記樹脂を固めた固形アサフェチダ、
固形アサフェチダを粗びきした粗びきアサフェチダ、さ
らには固形アサフェチダを粉末化した粉末アサフェチダ
等を用いればよい。[0012] Asaphetida is a perennial plant of the genus Oouenkou, but in the present invention, it is a resin that exudes by damaging the root trunk of the above-mentioned Asaphetida plant. To use. Specifically, solid Asaphetida obtained by hardening the above resin,
It is possible to use coarse asaphetida obtained by coarsely solidified asaphetida, and powdered asaphetida obtained by powderizing solid asaphetida.
【0013】アサフェチダを加熱する際に用いる油脂
は、菜種油、菜種白絞油、コーン油、紅花油、米油、大
豆油、サラダ油、パーム油、ひまわり油等の植物性油
脂、牛脂、豚脂等の動物性油脂等の食用油脂を用いれば
よい。本発明では、油脂として牛脂を用いることが好ま
しい。牛脂を用いて抽出したアサフェチダ油脂抽出物を
含むカレー用調味料は、特に甘い香り、コクを強め、や
わらかい風味を付与することができる。The oils and fats used for heating Asaphetida include vegetable oils such as rapeseed oil, rapeseed oil, corn oil, safflower oil, rice oil, soybean oil, salad oil, palm oil and sunflower oil, beef tallow, lard, etc. Edible oils and fats such as animal fats and oils may be used. In the present invention, beef tallow is preferably used as the fat and oil. The seasoning for curry containing the asaphetida oil and fat extract extracted using beef tallow can impart a particularly sweet scent, richness, and a soft flavor.
【0014】本発明では、上記アサフェチダの油脂抽出
物を得るために、アサフェチダを油脂の存在下で加熱す
る。加熱を行うにあたっては、油脂とアサフェチダを混
合した後に加熱を開始するのがよい。In the present invention, in order to obtain the oil and fat extract of Asaphetida, asaphetida is heated in the presence of oil and fat. When heating, it is preferable to start heating after mixing the oil and fat and Asaphetida.
【0015】加熱条件は、アサフェチダに含まれている
油溶性成分を油脂に移行させ得る限り、特に制限されな
いが、150℃〜180℃、1分〜2分間とすることが
好ましい。これにより、アサフェチダの油溶性成分を十
分に含むとともに、加熱による油脂の酸化臭がない油脂
抽出物が得られる。The heating conditions are not particularly limited as long as the oil-soluble components contained in Asaphetida can be transferred to oils and fats, but it is preferably 150 ° C. to 180 ° C. and 1 minute to 2 minutes. As a result, an oil / fat extract containing sufficient oil-soluble components of Asaphetida and having no oxidative odor of oil / fat due to heating is obtained.
【0016】上記加熱後、油脂からアサフェチダ残渣を
除去することが好ましい。これによって、アサフェチダ
の特異な香りを付与せずカレーの風味をまとめあげるこ
とができるカレー調味料が得られる。アサフェチダ残渣
を除去するにあたっては、公知のろ過処理、遠心分離処
理等により行えばよい。After the heating, it is preferable to remove the asaphetida residue from the oil and fat. As a result, a curry seasoning can be obtained which can add up the flavor of curry without imparting the peculiar scent of Asaphetida. In order to remove the Asaphetida residue, known filtration treatment, centrifugal separation treatment or the like may be performed.
【0017】本発明では、上記アサフェチダの油脂抽出
物をそのままカレー用調味料として用いることができ
る。従って、本発明のカレー用調味料は、そのまま容器
に充填密封してカレー調理時又は調理後のカレーソース
に混合する調味料として提供してもよい。また、カレー
用調味料を添加した、風味のまとまりの良好なカレー製
品として提供してもよい。In the present invention, the oil and fat extract of Asaphetida can be used as it is as a seasoning for curry. Therefore, the seasoning for curry of the present invention may be provided as a seasoning that is directly filled in a container and sealed, and then mixed with a curry sauce during or after cooking. Further, it may be provided as a curry product having a good flavor and cohesiveness, to which a seasoning for curry is added.
【0018】上記カレー製品は、カレーの風味を有する
食品すべてを対象とする。例えば、カレーソース、カレ
ーフィリングのように、必要に応じて熱水、電子レンジ
等の加熱手段で加温するか、あるいはそのまま喫食し得
る形態の調理済み食品と、カレールウのようにカレーを
調理するのに用いる食品基材である。カレー調味料の配
合量は、本発明の実施者が訴求する風味に応じて設定す
ればよいが、好適な量を挙げると次の通りである。すな
わち、前者の形態のカレー製品に添加する場合は、カレ
ー用調味料に含まれているアサフェチダ油脂抽出物の量
が0.0001重量%〜0.002重量%、カレールウ
等のカレー食品用基材に添加する場合は、当該基材を用
いて調製したカレーソース等の0.0001重量%〜
0.002重量%となるように添加することが好まし
い。上記カレー製品は、容器に充填密封し、必要により
加熱殺菌処理を施して提供すればよい。The above-mentioned curry product is intended for all foods having a curry flavor. For example, like curry sauce or curry filling, if necessary, heat with heating means such as hot water or microwave oven, or cooked food in a form that can be eaten as it is, and curry like curry roux. It is a food base material used for. The blending amount of the curry seasoning may be set according to the flavor appealed to by the practitioner of the present invention, and a suitable amount is as follows. That is, when it is added to the curry product of the former form, the amount of Asaphetida oil and fat extract contained in the seasoning for curry is 0.0001% by weight to 0.002% by weight, a curry food base material such as curry roux. 0.0001% by weight of curry sauce or the like prepared by using the base material,
It is preferable to add 0.002% by weight. The curry product may be provided by filling and sealing it in a container and subjecting it to heat sterilization if necessary.
【0019】[0019]
【実施例1】牛脂100重量部に、粉末アサフェチダ5
重量部を添加し、150℃〜180℃に温度を維持しな
がら2分間保持した。これにより、アサフェチダの牛脂
抽出物105重量部を得た。次いで、牛脂抽出物の品温
を70℃〜80℃に保ちながらろ過処理を行い、牛脂抽
出物中の粉末アサフェチダを除去した。これにより、カ
レー用調味料105重量部を得た。Example 1 100 parts by weight of beef tallow and powdered Asaphetida 5
Part by weight was added, and the temperature was maintained at 150 ° C to 180 ° C and kept for 2 minutes. As a result, 105 parts by weight of beef tallow extract of Asaphetida was obtained. Then, the beef tallow extract was filtered while keeping the product temperature at 70 ° C to 80 ° C to remove powdered asaphetida in the beef tallow extract. As a result, 105 parts by weight of the seasoning for curry was obtained.
【0020】これとは別に、市販のルウ100重量部を
熱水650重量部に添加して30分間加熱して調製した
カレーソースに、上記カレー用調味料0.001重量部
を添加した。次に、カレーソースを喫食し、風味のまと
まり、甘い香りの強さ、コクの強さ、総合評価を10名
の評価者が官能的に評価した。評価基準は、3(非常に
優れている)、2(優れている)、1(普通)の3点と
し、10名の平均点を評価結果とした。その結果を表1
に示す。Separately, 100 parts by weight of commercially available roux was added to 650 parts by weight of hot water, and 0.001 parts by weight of the above-mentioned curry seasoning was added to a curry sauce prepared by heating for 30 minutes. Next, 10 curators sensually evaluated the curry sauce, collected the flavors, the intensity of the sweet scent, the intensity of the richness, and the overall evaluation. The evaluation criteria were 3 (very excellent), 2 (excellent), and 1 (normal), and the average of 10 persons was used as the evaluation result. The results are shown in Table 1.
Shown in.
【0021】[0021]
【比較例1】カレー用調味料を添加しない点を除き、実
施例1と同様にしてカレーソースを調製した(比較例1
品)。次いで、比較例1品を実施例1と同様にして評価
した。その結果を表1に示す。Comparative Example 1 A curry sauce was prepared in the same manner as in Example 1 except that the seasoning for curry was not added (Comparative Example 1).
Goods). Then, the product of Comparative Example 1 was evaluated in the same manner as in Example 1. The results are shown in Table 1.
【0022】[0022]
【表1】 [Table 1]
【0023】[0023]
【実施例2】焙煎小麦粉ルウ570重量部、カレー粉7
0重量部、食塩90重量部、砂糖70重量部及び各種調
味料混合物199.9重量部、及び実施例1で用いたカ
レー用調味料0.1重量部を、加熱攪拌釜に投入し、品
温を90℃〜120℃の範囲に保ちながら30分間混合
し、溶融状態のカレールウを得、このカレールウを成型
容器に充填密封し5℃で冷却し、固形カレールウ100
0重量部を得た。[Example 2] Roasted wheat flour roux 570 parts by weight, curry powder 7
0 parts by weight, 90 parts by weight of salt, 70 parts by weight of sugar and 199.9 parts by weight of various seasoning mixtures, and 0.1 parts by weight of the seasoning for curry used in Example 1 were put into a heating and stirring pot to prepare a product. Mixing for 30 minutes while keeping the temperature in the range of 90 ° C to 120 ° C to obtain a molten curry roux, filling and sealing the curry roux in a molding container, cooling at 5 ° C, and solid curry roux 100
0 parts by weight were obtained.
【0024】次に、上記固形カレールウ100重量部を
取り出し、熱水650重量部に加えて30分間加熱し、
カレーソース750重量部を調製した。次に、このカレ
ーソースを喫食し、実施例1と同様の方法で評価した。
その評価結果を表2に示す。Next, 100 parts by weight of the above solid curry roux is taken out, added to 650 parts by weight of hot water and heated for 30 minutes,
750 parts by weight of curry sauce was prepared. Next, this curry sauce was eaten and evaluated in the same manner as in Example 1.
The evaluation results are shown in Table 2.
【0025】[0025]
【比較例2】実施例2において、カレー用調味料を添加
しない点を除き、全て実施例2と同様にして固形カレー
ルウを製造した。次いで、この固形カレールウを用いて
実施例1と同様の方法でカレーソースを調製し、このカ
レーソースを実施例1と同様の方法で評価した。その結
果を表2に示す。Comparative Example 2 A solid curry roux was produced in the same manner as in Example 2, except that the seasoning for curry was not added. Then, using this solid curry roux, a curry sauce was prepared in the same manner as in Example 1, and this curry sauce was evaluated in the same manner as in Example 1. The results are shown in Table 2.
【0026】[0026]
【表2】 [Table 2]
【0027】[0027]
【発明の効果】本発明のカレー用調味料は、調理中又は
調理後のカレーソース等のカレー風味を有する食品に添
加することにより、当該食品がもっているカレー風味の
全体のまとまりをよくし、風味の一体感を向上させるこ
とができる。また、甘い香りとコクを付与することがで
きる。上記カレー用調味料は、特にコクが弱い傾向にあ
る野菜又は豆カレーに、強い風味を付与することができ
るので、野菜又は豆カレー用として好適である。The curry seasoning of the present invention is added to a food having a curry flavor such as curry sauce during or after cooking to improve the overall curry flavor of the food, The sense of unity of flavor can be improved. Moreover, a sweet scent and richness can be imparted. The above-mentioned curry seasoning is suitable for vegetable or bean curry because it can impart a strong flavor to the vegetable or bean curry, which tends to have a weak body.
【0028】また、本発明のカレー調味料を、固形状、
ペースト状、フレーク状等の各種カレールウ、あるいは
レトルトカレー、カレーフィリング等のさまざまな形態
のカレー製品に添加することにより、従来品よりも風味
のまとまりの良好なカレー製品として提供することがで
きる。In addition, the curry seasoning of the present invention,
By adding it to various curry roux in the form of paste, flakes, etc., or curry products in various forms such as retort curry, curry filling, etc., it is possible to provide a curry product having a more cohesive flavor than conventional products.
Claims (3)
得られる油脂抽出物を含むことを特徴とするカレー用調
味料。1. A seasoning for curry, comprising an oil / fat extract obtained by heating asaphetida in the presence of oil / fat.
項1に記載のカレー用調味料。2. The seasoning for curry according to claim 1, wherein the fat and oil is beef tallow.
調味料を含むことを特徴とするカレー製品。3. A curry product comprising the seasoning for curry according to claim 1 or 2.
Priority Applications (1)
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JP2001132170A JP3497838B2 (en) | 2001-04-27 | 2001-04-27 | Curry seasoning and curry products containing it |
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JP2001132170A JP3497838B2 (en) | 2001-04-27 | 2001-04-27 | Curry seasoning and curry products containing it |
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JP2002325551A JP2002325551A (en) | 2002-11-12 |
JP3497838B2 true JP3497838B2 (en) | 2004-02-16 |
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JP2001132170A Expired - Fee Related JP3497838B2 (en) | 2001-04-27 | 2001-04-27 | Curry seasoning and curry products containing it |
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Families Citing this family (2)
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KR101149313B1 (en) * | 2009-12-03 | 2012-05-23 | 대상 주식회사 | Flavored oil having curry taste and process for preparing the same |
CN103549379A (en) * | 2013-11-09 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Curry sauce powder and using method thereof |
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2001
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