Curry sauce and method for producing the same

Abstract

To provide a technique that can give retort curry a beer taste without generating a stuffy smell.SOLUTION: A curry source contains a malt extract, and roasted spice or its extract.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a curry sauce and a method for producing the same.

Background Art

[0002] Curry is a well-known dish. As a curry provided in restaurants, a curry using beer is known. Such a curry has a bitter taste of beer and a beer flavor, and has a certain demand.

[0003] On the other hand, curry is also provided as a heat-sterilized food such as retort curry. For example, retort curry is a food in which a curry sauce is sealed in a container. When producing retort curry, after sealing the curry sauce in a container, heat sterilization treatment (referred to as retort heat treatment) is performed. Retort curry has advantages such as being easily cookable by consumers and having good storage stability.

Summary of the Invention

Problems to be Solved by the Invention

[0004] The present inventors consider it useful to provide a curry with a beer flavor as a heat-sterilized food and have been studying it. However, according to the findings of the present inventors, simply adding beer will cause a fishy smell during heat treatment and the desired flavor cannot be obtained. Therefore, an object of the present invention is to provide a technique capable of imparting a beer-like bitter beer flavor to a heat-sterilized food without generating a fishy smell.

Means for Solving the Problems

[0005] The present inventors have found that the above problems can be solved by using a combination of malt extract and roasted spices. That is, the present invention includes the following matters. [1] A curry sauce comprising malt extract and roasted spice or an extract thereof. [2] The curry sauce according to [1], further comprising curry powder. [3] The curry sauce according to [1] or [2], wherein the roasted spice is a spice of the Apiaceae family. [4] The curry sauce according to [3], wherein the spice of the Apiaceae family is at least one selected from the group consisting of asafoetida, ajowan, anise, angelica, fennel, caraway, cumin, coriander, celery, chervil, dill, and parsley. [5] The curry sauce according to any one of [1] to [4], wherein the roasted spice is a spice treated by gas-phase roasting. [6] The curry sauce according to any one of [1] to [5], wherein the content of the malt extract is 0.01 to 1.0% by mass. [7] The curry sauce according to any one of [1] to [6], wherein the content of the roasted spice is 0.01 to 3.0% by mass, or the content of the extract of the roasted spice is 0.01 to 4.0% by mass. [8] The curry sauce according to any one of [1] to [7], further comprising an alcohol component other than beer. [9] The curry sauce according to any one of [1] to [8], comprising fruit.

[10] The curry sauce according to any one of [1] to [9], comprising a food ingredient that has absorbed the malt extract and / or the roasted spice or an extract thereof.

[11] The curry sauce according to any one of [1] to

[10] , having a pH of 4.0 to 6.0.

[12] The curry sauce according to any one of [1] to

[11] , which has been heat-treated and packed in a sealed container.

[13] A method for producing a curry sauce, comprising a step of mixing malt extract, roasted spice or an extract thereof, and curry powder with other raw materials.

Advantages of the Invention

[0006] According to the present invention, there is provided a technology for imparting a beer taste to a curry sauce, and in particular, a technology capable of imparting a beer taste to a heat-sterilized food without generating a fishy smell.

Embodiments for Carrying Out the Invention

[0007] Hereinafter, embodiments of the present invention will be described.

[0008] The curry sauce according to the present embodiment is a curry sauce that can be used for heat-sterilized foods such as retort curry and chilled curry. Retort curry and chilled curry are foods in which the curry sauce is sealed in a container, and both are heat-sterilized foods.

[0009] The curry sauce according to the present embodiment contains malt extract and roasted spice or an extract thereof. By using malt extract and roasted spice or an extract thereof in combination, it becomes possible to impart a beer taste to the curry sauce. Further, it becomes possible to impart a beer taste required for retort curry or the like without generating a fishy smell. In this specification, the "beer taste" refers to a flavor having bitterness, such as the bitterness of beer derived from hops. The "Guinness beer taste" refers to a so-called Guinness beer taste-like flavor having the above-mentioned bitterness and added sweetness and richness.

[0010] (Malt Extract) The malt extract is not particularly limited, and commercially available products can be used. Specifically, examples include those obtained by concentrating or drying wort obtained by saccharifying malt germinated from barley. The content of the malt extract is, for example, 0.01 to 1.0% by mass, preferably 0.01 to 0.5% by mass, and more preferably 0.03 to 0.3% by mass. In this specification, the ratio of each component contained in the curry source represents the ratio (mass %) of the total amount of the component contained in the source part and the ingredients to the total amount of the curry source, which is the sum of the source part and the ingredients. The curry source without ingredients can be analyzed by the HPLC method or the like, or the curry source containing ingredients can be pulverized by a mixer and the pulverized product can be analyzed by the HPLC method or the like to quantify each component and obtain the above ratio.

[0011] (Roasted spice or its extract) The type of roasted spice is not particularly limited. For example, as the spice, at least one selected from the group consisting of the types in the first group and the second group shown in Table 1 can be mentioned. Preferably, as the spice, Umbelliferae spices can be mentioned. As Umbelliferae spices, for example, at least one selected from the group consisting of the types in the first group shown in Table 1 can be mentioned. Among these, cumin, coriander, and fennel are preferable. Furthermore, among the above Umbelliferae spices, those in the seed or fruit part are most preferable. As the spice, those other than Umbelliferae can also be used. For example, at least one selected from the group consisting of the types in the second group shown in Table 1 can be mentioned. For spices other than Umbelliferae, those in the seed or fruit part are preferable.

[0012] The method of roasting treatment of the spice is not particularly limited. Examples of the roasting treatment include (1) steam roasting, (2) roasting in oil, and (3) dry roasting. (1) Steam roasting means roasting by bringing the spice into contact with steam. Examples of the steam include superheated steam and saturated steam, and superheated steam is preferably used. By performing superheated steam treatment, a spice with a high aroma in which the aroma drawn out at a high temperature is confined can be obtained, and thereby, in combination with the malt extract, it becomes possible to impart the best beer taste to the curry source. (2) Roasting in oil means roasting spices together with oil. Spices that have been subjected to steam roasting treatment and / or dry heat roasting treatment may be roasted together with oil. (3) Dry heat roasting means roasting spices in a dry state. Examples of dry heat roasting include a process of applying high-temperature hot air to spices (hot air roasting) and a process of roasting spices in a frying pan. Among the above-mentioned roasting means, steam roasting and hot air roasting are conceptually regarded as gas-phase methods that use steam or air, which are gases, as heat media to heat the object to be heated. It is preferable to perform the roasting process of spices by such gas-phase roasting methods and roasting apparatuses, more preferably steam roasting, and most preferably roasting with superheated steam.

[0013] For steam roasting, for example, a steam sterilizer can be used. The steam sterilizer is not particularly limited, and examples include a rotary valve type apparatus and an air flow type apparatus, and preferably a rotary valve type apparatus.

[0014] The rotary valve type apparatus is an apparatus that injects steam directly into individual cells into which an object is introduced for sterilization, and the cells are composed of a rotary valve or the like. Since the processing space (the volume of the cells) is small compared to the volume of the spices to be processed, the air in the cells is not easily diluted by the steam. Also, since the air is not easily pushed out of the processing space, it is easy to set the oxygen concentration by setting the steam pressure. Examples of the rotary valve type apparatus include the apparatus described in Japanese Patent No. 3724612, and examples of the air flow type apparatus include the apparatus described in Japanese Patent Publication No. 63-50984.

[0015] More preferably, the roasted spices are spices treated with superheated steam. In this case, the degree of superheat of the superheated steam is, for example, 70°C to 120°C, preferably 80°C to 110°C, and more preferably 90°C to 110°C. The treatment time with superheated steam is, for example, from 3 seconds to 60 seconds, preferably from 5 seconds to 30 seconds, more preferably from 7 seconds to 15 seconds. The treatment with superheated steam is preferably carried out under pressure. The steam pressure (gauge pressure) is, for example, less than 0.30 MPa·G, preferably 0.25 MPa·G or less, more preferably from 0.05 MPa·G to 0.20 MPa·G. The treatment with superheated steam is preferably carried out in the presence of oxygen. The oxygen concentration in this case is, for example, from 4.0% to 8.0%, preferably from 5.0% to 8.0%, more preferably from 5.0 to 7.0%. In particular, it is preferable to use the processed spice treated with superheated steam described in Japanese Patent No. 6365931 and the processed spice obtained by the method for producing the processed spice.

[0016] In the curry sauce according to the present embodiment, the spice roasted by the above-described method itself may be used, or an extract of the roasted spice may be used. Examples of the extract of the roasted spice include the oil used for roasting in oil and the distillate of the roasted spice. The roasted spice itself or a product obtained by further adding a component extracted from the roasted spice to fats and oils or the like may be used. As the distillate, a steam distillate obtained by subjecting the roasted spice to steam distillation according to a conventional method can be used.

[0017] The content of the roasted spice is, for example, from 0.01 to 3.0% by mass, preferably from 0.01 to 1.0% by mass, more preferably from 0.05 to 0.6% by mass. The content of the extract of the roasted spice is, for example, from 0.01 to 4.0% by mass, preferably from 0.05 to 2.0% by mass.

[0018] (Curry powder) The curry sauce according to this embodiment preferably contains curry powder. The curry powder is a combination of two or more spices for curry, and includes, for example, any of the spices exemplified as the roasted spices described above. The roasted spices may be included in the curry powder, but it is desirable to add them to the curry sauce separately from the curry powder (which is composed of unroasted spices). (Alcohol component other than beer) Among these embodiments, particularly when obtaining a curry sauce with a Guinness beer taste that has a sweet and rich flavor, it is preferable to contain an alcohol component other than beer. By using an alcohol component, it becomes easier to impart the Guinness beer-like taste. Examples of such alcohol components include wine and brandy, etc., and wine is preferably used. The content of the alcohol component is, for example, 0.05 to 3.0% by mass, preferably 0.1 to 2.0% by mass.

[0019] (Fruit) For the same purpose, it is preferable that the curry sauce contains fruit. By using fruit, it becomes easier to impart the Guinness beer taste. Examples of the fruit include banana paste, apple paste, mango paste, etc. The content of the fruit is, for example, 0.1 to 10 parts by mass, preferably 0.2 to 5 parts by mass.

[0020] (pH) The pH of the curry sauce according to this embodiment is not particularly limited, but is, for example, 4.0 to 6.0.

[0021] (Ingredients) The curry sauce according to this embodiment may contain ingredients. The ingredients may be of animal origin or plant origin. Examples of animal ingredients include chicken, pork, beef, and seafood. Examples of plant ingredients include onions; root vegetables such as potatoes, carrots, burdocks, and daikon radishes; beans such as chickpeas and edamame; stem vegetables such as lotus roots and asparagus; leafy vegetables such as spinach, Chinese cabbages, and cabbages; fruit vegetables such as eggplants, tomatoes, and okras; flower vegetables such as broccoli and cauliflower; seaweeds such as wakame, hiziki, and kombu; mushrooms such as shiitake mushrooms, white mushrooms, and maitake mushrooms; fruits such as pineapples and apples; and seeds such as almonds and sesame seeds.

[0022] As the ingredients, it is preferable to use ingredients that have absorbed malt extract, or roasted spices or their extracts in advance. In that case, preferably, animal ingredients are used.

[0023] (Other Ingredients) The curry sauce according to this embodiment may contain, in addition to the above ingredients, other raw materials generally used in curry sauce. Examples of other raw materials include roux, seasonings, and water. As the roux, for example, a product obtained by heat-treating a raw material containing wheat flour and / or starch and edible oil by a conventional method can be used. The seasonings are not particularly limited, and conventionally known seasonings can be used. Examples include extracts (meat extract, fish and shellfish extract, vegetable extract, yeast extract), inorganic salts such as table salt, sugars, ascorbic acid, malic acid, citric acid, acids such as carboxylic acids including fatty acids, amino acid-based seasonings such as sodium glutamate, glycine, and alanine, and nucleic acid-based seasonings such as sodium inosinate and sodium guanylate.

[0024] (Method for Producing Curry Sauce) The method for producing the curry sauce according to this embodiment is not particularly limited, and for example, it can be carried out by mixing the above-described ingredients while heating as necessary according to a conventional method.

[0025] In addition, when using ingredients, all or part of the malt extract and / or roasted spices may be used to pretreat the ingredients in advance so that the ingredients absorb the above components. For example, when causing the ingredients to absorb the above components, sodium bicarbonate, starch, and malt extract (for example, 0.003 to 0.3 parts by mass, preferably 0.01 to 0.1 parts by mass with respect to 100 parts by mass of the ingredients) are mixed and adhered to the surface of the ingredients. Next, the ingredients are added to boiling water and boiled. Then, the ingredients are cooled in water. Thereby, ingredients absorbed with the malt extract are obtained. The roasted spices or an extract thereof may be brought into contact with the ingredients for absorption. For example, after filling a retort pouch with a mixture of the ingredients obtained by combining these treatments alone or in plurality and other raw materials and sealing it, heat treatment (retort treatment or the like) under pressure (if necessary) is performed. Instead of the above retort treatment, heating in hot water or the like may be performed to obtain a chilled curry. By these means, the curry sauce according to the present embodiment can be obtained. Since the present invention can impart a beer taste to the curry sauce without generating a fishy smell, it is useful for a curry sauce in a form that has been heat-treated and packed in a sealed container. In addition, when causing the ingredients to absorb the malt extract and / or roasted spices, the amount of the malt extract and / or roasted spices finally contained in the curry sauce including the amount absorbed by the ingredients may be adjusted to be the above ratio.

Example

[0026] Hereinafter, in order to explain the present invention in more detail, examples conducted by the present inventors will be described. However, the present invention should not be construed as being limited to the following examples.

[0027] According to the compositions described in Table 2 and Tables 3 to 5, curry sauces according to Comparative Examples 1 to 5 and Examples 1 to 20 were prepared. Specifically, first, 1 kg of pork cut into bite-sized pieces was prepared as the ingredient. Also, 2 g of baking soda, 4 g of potato starch, and 0.3 g of malt extract were mixed and uniformly adhered to the surface of the pork. Next, the pork was put into boiling water, boiled for 5 minutes, and then cooled in water. The obtained pork contained approximately 0.03% by mass of malt extract. 37 g of the obtained pork was filled into a retort pouch. On the other hand, according to the compositions described in Table 2 and Tables 3 to 5, the sauce part was prepared. Specifically, fats and oils and wheat flour were heated to prepare roux. The obtained roux was heated and mixed with other raw materials to obtain the sauce part. The curry powder added to the sauce part was a mixture of turmeric, coriander, fenugreek, and chili peppers that had been sun-dried and then ground, and had not been roasted. Also, malt extract in an amount corresponding to the composition described in each table was added to the sauce part together with the malt extract used in the pretreatment of the above-mentioned pork. 143 g of the obtained sauce part was filled into a retort pouch and sealed. Then, retort treatment was performed to obtain a retort curry sauce.

[0028] In addition, the following (1) to (5) were used as spices. (1) Spices roasted by superheated steam (vapor phase type) Uncrushed spices were treated under the conditions of steam pressure 0.15 MPa·G, superheat degree 100 °C, oxygen concentration 5.7%, for a treatment time of 10 seconds and a treatment speed of 86.5 kg / hour. The apparatus used was a rotary valve type superheated steam sterilizer (manufactured by Okawara Seisakusho Co., Ltd.). After the treatment with the above-mentioned superheated steam, it was ground. (2) Spices roasted by saturated steam (vapor phase type) Uncrushed spices were treated with saturated steam at normal pressure for about 10 seconds and then ground. (3) Roasted and extracted oil of spices 50 parts by mass of spices were roasted in 50 parts by mass of rapeseed oil at about 80 °C, and the obtained extracted oil was used. (4) Spices subjected to dry heat roasting treatment The powder of the spices was fried in a frying pan for dry heat roasting treatment. (5) Unroasted spices The spices were sun-dried and then ground.

[0029] For the curry sauces obtained in each example and comparative example, the flavor was evaluated by sensory evaluation of 10 panelists according to the following criteria. (Evaluation criteria) (Evaluation 1: Beer-like bitterness (beer taste)) 4: There is beer-like bitterness. 3: There is the above-mentioned beer-like bitterness, but it is slightly weaker than 4. 2: There is beer-like bitterness, but it is even weaker than 3. 1: There is no desired beer-like bitterness. (The average value of 10 people evaluated in 4 levels, rounded off to the decimal point, is shown) (Evaluation 2: Odor of overripe) 〇: There is no odor of overripe. ×: There is an odor of overripe (unusual odor). (The number of people who evaluated any one of the 10 people is shown) (Evaluation 3: Flavor similar to Guinness beer taste (Guinness beer taste)) 4: There is a sweetness and a rich bitterness similar to Guinness beer. 3: There is the above-mentioned sweetness and richness, but it is slightly weaker than 4. 2: There is the above-mentioned sweetness and richness, but it is even weaker than 3. 1: There is beer-like bitterness, but there is no such sweetness and richness. (The average value of 10 people evaluated in 4 levels, rounded off to the decimal point, is shown)

[0030] The results are shown in Tables 2 to 4. (1) It was found that when containing malt extract and roasted spices or their extracts, a curry sauce with a desired beer taste can be obtained (Examples 1 to 20). (2) Furthermore, it was found that the following configuration is useful for obtaining a curry sauce with a desired beer taste. As the type of roasted spices, umbelliferous spices are preferable, and as the part, seeds or fruits are preferable (Examples 1 to 3, 15 to 20). As the roasting treatment, a gas-phase roasting treatment using superheated steam and saturated steam is preferable, and in particular, a treatment using superheated steam is preferable (Examples 1 to 7). (3) Also, it was found that a high-quality curry sauce having the desired beer taste can be obtained by containing 0.01 to 0.5% by mass of malt extract and 0.01 to 1.0% by mass of roasted spice (Examples 13 and 14). (4) Furthermore, it was found that by containing an alcohol component other than beer and a fruit component, a sweet and rich Guinness beer-like flavor is added to the above-mentioned beer taste (Examples 15 to 20). (5) Regarding the curry sauce according to the present invention described above, in a curry sauce that does not contain malt extract, roasted spice, and beer, it has the flavor of a general curry sauce (Comparative Example 1), and when simply containing beer, it has a musty smell (off-odor) and the flavor is poor (Comparative Example 2). (6) Furthermore, when containing only either malt extract, or roasted spice or its extract, a beer-like bitterness could not be obtained (Comparative Examples 3 and 4). Also, when containing malt extract and unroasted spice, a beer-like bitterness could not be obtained (Comparative Example 5).

[0031]

Table 1

[0032]

Table 2

[0033]

Table 3

[0034]

Table 4

[0035]

Table 5

Claims

1. 0.01 to 1.0% by mass of malt extract, and 0.01 to 3.0% by mass of roasted spice, and comprising the roasted spice is one or more selected from the group consisting of cumin seed, coriander seed, fennel seed, and black pepper fruit, the roasted spice is a spice treated by steam roasting, heat-treated and packed in a sealed container, curry sauce.

2. The curry sauce according to claim 1, further comprising curry powder.

3. The curry sauce according to claim 1 or 2, further comprising an alcohol component other than beer.

4. The curry sauce according to any one of claims 1 to 3, comprising fruit.

5. The curry sauce according to any one of claims 1 to 4, comprising a ingredient that has absorbed the malt extract and / or the roasted spice.

6. The curry sauce according to any one of claims 1 to 5, having a pH of 4.0 to 6.

0.

7. A step of mixing 0.01 to 1.0% by mass of malt extract, 0.01 to 3.0% by mass of roasted spice, and curry powder with other raw materials, and a step of packing the mixture obtained in the mixing step in a sealed container and performing heat treatment, the roasted spice is one or more selected from the group consisting of cumin seed, coriander seed, fennel seed, and black pepper fruit, the roasted spice is a spice treated by steam roasting, A method for producing a curry sauce.

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