Heat-treated containerized curry sauce and its manufacturing method

Abstract

To provide a technique which can prevent disappearance of a flavor of an immature fruit of the genus Capsicum with heat treatment in a curry with the immature fruit of the genus Capsicum.SOLUTION: A curry sauce in a heat-treated container includes a non-centrifugal sugar and an immature fruit of the genus Capsicum.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a heated, containerized curry sauce and a method for producing the same. [Background technology]

[0002] Curry is a common dish. Spices are usually used in curry. Some curries use green chili peppers as spices. For example, Patent Document 1 (JP 2012-217384 A) discloses a retort pouch curry that uses green chili peppers. Curry containing green chili peppers has a unique flavor because it is endowed with the refreshing aroma and pronounced spiciness that are characteristic of green chili peppers. Green chili peppers are the immature fruits of green chili peppers and contain a distinctive refreshing aroma. Other immature fruits of the Capsicum genus, such as bell peppers, also contain similar aroma compounds. The inclusion of these immature fruits of the Capsicum genus in curry sauce gives it a refreshingly spicy flavor. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-217384 Summary of the Invention [Problem to be solved by the invention]

[0004] However, when curry using green chili peppers is heated by retort or other heat treatments after sealing the container, the refreshing flavor of the green chili peppers is easily lost. The same problem occurs when immature fruits of other Capsicum species, such as bell peppers, are used. Therefore, an object of the present invention is to provide a technology that can prevent the loss of flavor of green chili peppers or the like due to heat treatment in a packaged curry sauce that uses green chili peppers or the like. [Means for solving the problem]

[0005] The present inventors have found that the above problems can be solved by the means described below. [1] A heated, packaged curry sauce containing molasses and immature fruits of the Capsicum genus. [2] The heated, containerized curry sauce according to [1], having a Brix value of 8 to 20%. [3] The heated, container-packed curry sauce according to [1] or [2], wherein the reducing sugar content is 0.01 to 0.5% by mass. [4] The heated, container-packed curry sauce according to any one of [1] to [3], wherein the content of the non-molasses sugar is 0.15 to 5% by mass. [5] The heated, container-packed curry sauce according to any one of [1] to [4], wherein the content of the green chili pepper is 0.03 to 8% by mass. [6] The heated, container-packed curry sauce according to any one of [1] to [5], further containing black pepper and / or cardamom. [7] The heated, container-packed curry sauce according to any one of [1] to [6], which is a retort food. [8] The heated, container-packed curry sauce according to any one of [1] to [7], which is a sauce for keema curry. [9] A process of mixing green chili peppers and molasses to prepare curry sauce; a process of filling the curry sauce into a container; and a process of heat-treating the curry sauce in a sealed container after the filling process. A method for producing a heat-treated container-packed curry sauce comprising the steps of: [Effects of the Invention]

[0006] According to the present invention, a technology is provided that can prevent the loss of flavor due to heat treatment in a packaged curry sauce that uses immature fruits of the Capsicum genus, such as green chili peppers. DETAILED DESCRIPTION OF THE INVENTION

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

[0008] The curry sauce according to this embodiment is a heated, containerized curry sauce that contains non-molasses sugar and immature Capsicum fruits. According to this embodiment, the use of non-molasses sugar can prevent the flavor of immature Capsicum fruits from being lost through heat treatment. This allows for the realization of a heated, containerized curry sauce that maintains the refreshing flavor of immature Capsicum fruits.

[0009] Examples of non-molasses sugar include "brown sugar (brown sugar)," "processed brown sugar," "brown sugar," "maple sugar," and "other non-molasses sugar," as defined in the "Guidelines for Labeling Processed Brown Sugar, etc." established by the Japan Brown Sugar Association and the Japan Sugar Association on March 30, 2011 (revised on June 5, 2018). "Brown sugar (brown sugar)" and "processed brown sugar" are similarly defined in the Q&A on Food Labeling (March 2011, Food Labeling Planning Division, Consumer Affairs Agency). In this embodiment, it is preferable to include "brown sugar (brown sugar)" and "processed brown sugar."

[0010] The content of non-condensed sugar is, for example, 0.15 to 5% by mass, preferably 0.5 to 2% by mass. If the content of non-condensed sugar is within this range, the flavor of the non-condensed sugar can be utilized in the curry sauce (especially enhancing the rich flavor), while preventing the loss of the flavor of the green chili peppers due to heat treatment, thereby making the most of the flavor characteristics of the green chili peppers. If the content of non-condensed sugar is below the above range, the flavors of the non-condensed sugar and green chili peppers tend to be weak, and if it exceeds the range, the flavor of the non-condensed sugar tends to mask the flavor of the green chili peppers. In this specification, unless otherwise specified, the content of each ingredient is expressed as a value converted to dry matter.

[0011] The Brix value of the curry sauce is, for example, 8 to 20%, preferably 11 to 16%. If the Brix value is within this range, the rich flavor of the curry sauce and the flavor of the spices are well balanced, and the flavors of the molasses sugar and green chili peppers can be maximized. The Brix value can be measured, for example, by placing a few drops of sample on the measuring part of an Atago digital refractometer (RX-7000α), allowing it to stabilize, and then reading the displayed value converted to Brix (reference temperature: 20°C).

[0012] Immature fruits of the Capsicum genus are immature fruits of the Capsicum genus in the Solanaceae family, and are usually blue in color. Examples of immature fruits of the Capsicum genus include green chili peppers, bell peppers, lion peppers, and manganji peppers. These may be used fresh or dried, and may be used in any form, such as whole, crushed into a paste, or powder. The content of immature fruits of the genus Capsicum is, for example, 0.03 to 8% by mass, preferably 0.03 to 4% by mass, more preferably 0.05 to 3% by mass, and more preferably 0.1 to 1% by mass. Within such ranges, the refreshing aroma and pronounced spiciness of immature fruits of the genus Capsicum can be felt continuously.

[0013] The content of reducing sugars in the curry sauce is, for example, 0.01 to 0.5% by mass.

[0014] Curry sauce may contain spices other than immature fruits of the Capsicum genus, such as pepper, cardamom, chili peppers (other than green chili peppers), cloves, nutmeg, fenugreek, laurel, fennel, coriander, cumin, caraway, thyme, sage, dried tangerine peel, mustard, ginger, turmeric, and paprika.

[0015] Among these, black pepper and / or cardamom are preferred as other spices, as the use of these spices can further enhance the flavor of immature fruits of the Capsicum genus.

[0016] The content of black pepper is, for example, 0.04 to 4% by mass, and preferably 0.1 to 1% by mass.

[0017] The content of cardamom is, for example, 0.07 to 7% by mass, and preferably 0.2 to 2% by mass.

[0018] In addition to the above-mentioned ingredients, the curry sauce may contain other seasonings, etc., as needed, such as salt, yeast extract, and monosodium glutamate.

[0019] The curry sauce may contain ingredients. Examples of ingredients include animal-based ingredients and plant-based ingredients. Examples of animal-based ingredients include chicken, pork, beef, seafood, eggs, and cheese. Examples of plant-based ingredients include onions, potatoes, carrots, burdock, daikon radish, chechi, edamame, lotus root, asparagus, spinach, Chinese cabbage, cabbage, eggplant, tomatoes, okra, broccoli, cauliflower, wakame seaweed, hijiki seaweed, kelp, shimeji mushrooms, mushrooms, maitake mushrooms, pineapple, apples, almonds, and sesame seeds.

[0020] The content of ingredients in the curry sauce is, for example, 20 to 80% by mass, and preferably 30 to 70% by mass.

[0021] The curry sauce according to this embodiment is preferably a sauce for keema curry. "Keema curry" refers to curry made with minced meat.

[0022] The curry sauce is preferably provided as a retort food. A retort food is a heat-sterilized food sealed in a container (such as a retort pouch or a plastic pouch). Because it has been heat-sterilized, consumers can simply heat it as needed to complete the curry dish.

[0023] Next, an example of the method for producing curry sauce according to this embodiment will be described. First, non-molasses sugar and immature fruits of the Capsicum genus are mixed with water and other food ingredients as needed. Preferably, the mixture is heated while mixing. The heating temperature is, for example, 80 to 100°C, preferably 90 to 98°C. In this way, curry sauce is obtained. Next, the obtained curry sauce is filled into a container (for example, a retort pouch) together with ingredients and the like, if necessary. The curry sauce packed in the container is then heat-treated (retort-treated). The heat-treatment conditions are not particularly limited, but examples include heating at 110 to 140°C for 3 to 30 minutes. The effects of the present invention can be achieved by conforming to the conditions stipulated in the Food Sanitation Act for container-packaged, pressure-heat-sterilized foods. Alternatively, for example, gentle conditions of 85 to 98°C for a time appropriate for the desired shelf life may be used. So-called chilled foods can also be prepared.

[0024] The method described above allows for the production of a heated, packaged curry sauce according to this embodiment. Because molasses sugar is used in this embodiment, the flavor of immature Capsicum fruits is maintained even when the container is sealed and heat-treated. This provides a heated, packaged curry sauce that maintains the flavor of immature Capsicum fruits, such as green chili peppers. [Example]

[0025] EXAMPLES In the following, examples will be described in more detail to explain the present invention, but the present invention should not be construed as being limited to the examples.

[0026] (Examples 1 to 12, Comparative Examples 1 and 2) Tables 1 and 3 show the compositions of the curry sauces according to Examples 1 to 12 and Comparative Examples 1 and 2. The values ​​shown in Tables 1 and 3 are blend amounts (% by mass).

[0027] Specifically, the ingredients listed in the "liquid portion" of Tables 1 and 3 were mixed while heating to 95°C to prepare curry sauce (keema curry sauce). 150 g of the obtained curry sauce was filled into a retort pouch together with the ingredients and sealed. Further, a retort sterilization treatment (120°C, 4 minutes or more) was carried out. In this way, the curry sauces according to Examples 1 to 12 and Comparative Examples 1 and 2 were obtained. Of the ingredients listed in Tables 1 and 3, "brown sugar," "brown sugar," "maple sugar," "white sugar," "granulated sugar," "salt," "yeast extract," and "sodium glutamate" were used in their usual powder form. "Black pepper powder," "cardamom powder," "green chili pepper," "cumin," "coriander," and "red chili pepper" were used as dried, ground (powdered) ingredients, while "bell pepper" and "shishito pepper" were used as paste ingredients. "Minced chicken" and "cut onion" were used fresh.

[0028] The curry sauces before and after retort sterilization were evaluated by sensory evaluation for "refreshing," "spicy," "umami," "sustainability," and "overall evaluation." Each item was evaluated according to the following criteria. In Examples 11 and 12, when the immature fruits of the Capsicum genus were "green peppers" or "shishito peppers," the "green chili peppers" in each standard were replaced with "green peppers" or "shishito peppers," and the evaluation was performed. The evaluations of the curry sauces of Examples 1 to 10 and Comparative Examples 1 and 2 are shown in Table 2, and the evaluations of the curry sauces of Examples 11 and 12 are shown in Table 4.

[0029] <Refreshing> ◎: Has a strong refreshing aroma of green chili peppers 〇: Has a refreshing green chili pepper scent, but is slightly weaker than ◎ △: Has a refreshing green chili pepper scent, but is weaker than 〇 ×: The refreshing scent of green chili peppers is barely noticeable.

[0030] <Spicy> ◎: Has the distinct spiciness of green chili peppers 〇: It is spicy, but the prominent spiciness is slightly weaker than ◎. △: It is spicy, but the prominent spiciness is weaker than 〇. ×: The aforementioned pronounced spiciness is barely noticeable.

[0031] <Umami> ◎: Strong green chili pepper flavor 〇: Has the umami of green chili peppers, but is slightly weaker than ◎ △: The flavor of green chili peppers is there, but it is weaker than 〇 ×: The flavor of green chili peppers is barely noticeable.

[0032] <Sustainability> ◎: Has a green chili flavor that lingers in the mouth until the end 〇: There is a green chili pepper flavor, but it is slightly weaker than ◎, and the flavor persists in the mouth until the middle △: There is a green chili pepper flavor, but it is weaker than 〇. The flavor is present at first but does not last. ×: The flavor of green chili peppers is barely noticeable throughout the meal.

[0033] <Overall rating of curry sauce> 5: A refreshing aroma of green chili peppers with a distinctive spiciness that lasts and has a distinctive flavor. 4: It has the flavor characteristics mentioned above, but the pronounced spiciness is slightly weaker than 5. 3: It has the flavor characteristics mentioned above, but the pronounced spiciness is weaker than 4. 2: The aroma and spiciness of the green chili peppers are weak and do not last long, so the flavor characteristics mentioned above are lacking. 1: The aroma and spiciness of green chili peppers are barely noticeable.

[0034] (Consideration) The results are shown in Tables 2 and 4.

[0035] The curry sauce of Example 1 contains brown sugar, which is a non-molasses sugar, green chili peppers (immature fruits of the Capsicum genus), black pepper, and cardamom. Before retort sterilization, the curry sauce had a strong, refreshing green chili aroma and a distinctively spicy flavor. Evaluation results showed that the flavor characteristics were equivalent to those before retort sterilization. In other words, Example 1 provided the best green chili flavor characteristics desired, and no loss of the green chili flavor characteristics was observed due to heat treatment.

[0036] Examples 2 to 7 also showed good results. The curry sauces of Examples 2 and 3 contained either black pepper or cardamom. Compared to Example 1, the flavor characteristics of the green chili pepper were somewhat weaker, but the evaluation results showed that the flavor characteristics of the green chili pepper were retained before and after the retort sterilization treatment. In other words, the loss of the flavor characteristics of the green chili pepper due to the heat treatment was suppressed. The curry sauces of Examples 4 and 5 contain increased amounts of green chili peppers compared to Example 1, while the curry sauce of Example 6 contains increased amounts of green chili peppers and does not contain black pepper or cardamom but contains other spices. Furthermore, the curry sauce of Example 7 contains monosodium glutamate, which is not contained in Example 1. The evaluation results for these sauces also showed that they possessed the characteristic green chili pepper flavor before and after retort sterilization, and the loss of the characteristic green chili pepper flavor due to heat treatment was suppressed. The curry sauce of Example 5 had a slight bitterness unique to green chili peppers, but this was not detected in the curry sauce of Example 4. From the above results, it was found that the combined use of brown sugar and green chili peppers makes it possible to obtain a retort pouch curry sauce in which the aroma and spiciness of the green chili peppers are sustained and easily felt. It was also found that the inclusion of black pepper and cardamom makes the aroma and spiciness of the green chili peppers sustained even more strongly. On the other hand, the curry sauce of Comparative Example 1, which contained brown sugar and other spices but no green chili peppers, did not achieve the characteristic refreshing aroma and distinctive spiciness at all.Furthermore, the curry sauce of Comparative Example 2, which contained green chili peppers, black pepper, and cardamom, but no brown sugar and white sugar (not molasses), was unable to fully achieve the characteristic refreshing aroma and distinctive spiciness of green chili peppers even before retort sterilization, and furthermore, the flavor of green chili peppers was significantly lost after sterilization. Furthermore, the curry sauce of Example 8 contains brown sugar, which is a non-molasses sugar, and white sugar, which is not a non-molasses sugar; the curry sauce of Example 9 contains maple sugar, which is a non-molasses sugar; and the curry sauce of Example 10 contains brown sugar, which is a non-molasses sugar, and granulated sugar (not a non-molasses sugar), and each contains green chili pepper, black pepper, and cardamom. Even before retort sterilization, these sauces had a strong flavor characteristic of a refreshing green chili pepper aroma and a distinctive spiciness, and the evaluation results showed that even after retort sterilization, the flavor characteristics were equivalent to those before treatment. In other words, the desired green chili pepper flavor characteristics were obtained, and no loss of the green chili pepper flavor characteristics was observed due to heat treatment. In the curry sauce of Example 10, the flavor characteristics after retort sterilization were maintained during storage. Furthermore, the curry sauces of Examples 11 and 12 were prepared in the same manner as Example 1, except that they contained bell peppers or shishito peppers (both immature fruits of the Capsicum genus) instead of green chili peppers and did not contain "salt" or "yeast extract." Because they did not contain green chili peppers, the spiciness was weak, but after retort sterilization, curry sauces with a fresh flavor characteristic of bell peppers or shishito peppers were obtained.

[0037] [Table 1] [Table 2] [Table 3] [Table 4]

Claims

1. A heat-treated, container-packed curry sauce comprising molasses and immature fruits of the genus Capsicum, The content of the non-molasses sugar is 0.15 to 5% by mass, The content of the immature fruit of the genus Capsicum is 0.03 to 8% by mass, A pre-heated, retort-pouch curry sauce in a container.

2. 2. The heated, container-packed curry sauce according to claim 1, wherein the immature fruit of the Capsicum genus is one or more selected from the group consisting of green chili peppers, bell peppers, lion peppers, and manganji peppers.

3. The heated, container-packed curry sauce according to claim 1 or 2, having a Brix value of 8 to 20%.

4. The heated, container-packed curry sauce according to any one of claims 1 to 3, wherein the content of reducing sugars is 0.01 to 0.5% by mass.

5. The heated, container-packed curry sauce according to any one of claims 1 to 4, wherein the content of the molasses sugar is 0.5 to 2% by mass.

6. The heated, container-packed curry sauce according to any one of claims 1 to 5, further comprising black pepper and / or cardamom.

7. The heated, container-packed curry sauce according to any one of claims 1 to 6, which is a sauce for keema curry.

8. Mixing molasses sugar with immature fruits of the Capsicum genus to prepare a curry sauce; Filling the curry sauce into a container; After the filling step, a step of heat-treating the curry sauce in a sealed state; A method for producing a heated, container-packed curry sauce, comprising: The content of the molasses sugar in the heated container-packed curry sauce is 0.15 to 5% by mass, The content of the immature fruit of the genus Capsicum in the heat-treated container-packed curry sauce is 0.03 to 8% by mass, The method for producing the curry sauce in a container after heat treatment is a retort food.

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