Food ingredients

Abstract

To provide new means enabling cooking a food containing spices that impart an authentic taste feeling (for instance, spice curry or the like) in a simple and short-time step.SOLUTION: A food material comprises an oil and fat seasoning containing a spice selected from a group consisting of cinnamon, clove, star-anise, red pepper, mustard seed, fenugreek, and curry leaf, an aqueous seasoning containing a spice selected from a group consisting of cumin seed, coriander seed, turmeric, caraway, nutmeg, mace, celery seed, bay leaves, and allspice, and a fine particle seasoning containing a spice selected from a group consisting of cardamom, Japanese pepper, Sichuan pepper, basil, dill, parsley, tarragon, thyme, mint, fenugreek leaf, black pepper, white pepper, green pepper and pink pepper, in combination with the seasonings as separate bodies.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a food material used in the production of foods containing spices.

Background Art

[0002] Mainly composed of multiple types of spices and ingredients such as meat and vegetables, a curry that does not use the conventional roux is also called a "spice curry". The strong aroma, stimulation, and umami of the ingredients brought out by the spices can be directly felt, and a different deliciousness from the conventional curry using roux can be felt, so it has become popular today.

[0003] However, in order to produce a spice curry, it is necessary to prepare and cook dozens of types of spices in many cases, and to use them under the optimal cooking conditions respectively, and the cooking work may become complicated and take a long time. It was not easy to produce a spice curry at home or the like. In order to solve such problems, devices such as reducing the types of spices (for example, 2, 3, 4 types, etc.) and reviewing the cooking process have been made. However, in the spice curry produced in this way, a full-bodied taste like that provided in specialty stores or restaurants may not be fully felt.

[0004] Therefore, in this field, there has still been a need for a new means that can provide a spice curry with a full-bodied taste like that provided in specialty stores or restaurants through a simple and short cooking process.

[0005] Patent Document 1 describes a food material for cooking soup curry. The food material includes two materials, an aqueous phase material containing spices, fats and oils, and an emulsifying stabilizer, and a flavor oil, combined separately. By dissolving the aqueous phase material in hot water and adding the flavor oil, an aqueous phase in which the fats and oils contained in the aqueous phase material are dispersed in fine particles in the hot water is formed by the action of the emulsifying stabilizer, and the flavor oil is separated and floats on the aqueous phase. It is described that a soup curry configured as such could be cooked. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Patent No. 4680577 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The present invention aims to provide a novel method for preparing spice-containing foods (such as spice curry) that offer an authentic flavor in a simple and short process. [Means for solving the problem]

[0008] As a result of diligent research to solve the above problems, the inventors have found that by stir-frying an oil-based seasoning containing spices selected from the group consisting of cinnamon, cloves, star anise, chili peppers, mustard seeds, fenugreek, and curry leaves with ingredients such as meat and vegetables, and then simmering the resulting ingredients with a water-based seasoning containing spices selected from the group consisting of cumin seeds, coriander seeds, turmeric, caraway, nutmeg, mace, celery seeds, bay leaves, and allspice, and finally combining it with a powder-based seasoning containing spices selected from the group consisting of cardamom, sansho pepper, Sichuan pepper, basil, dill, parsley, tarragon, thyme, mint, fenugreek leaves, black pepper, white pepper, green pepper, and pink pepper, a food containing spices with an authentic taste can be obtained.

[0009] This invention is based on these novel findings and encompasses the following inventions. [1] An oil and fat seasoning containing raw material A in an amount of 0.2 parts by mass or more and 97 parts by mass or less per 100 parts by mass of oil and fat, A water-based seasoning containing raw material B in an amount of 0.3 parts by mass or more and 92 parts by mass or less per 100 parts by mass of water, Powdered seasoning containing ingredient C, A food ingredient comprising a combination of the following as separate components: The aforementioned raw material A includes one or more spices selected from the group consisting of cinnamon, cloves, star anise, chili peppers, mustard seeds, fenugreek, and curry leaves. The aforementioned raw material B includes one or more spices selected from the group consisting of cumin seeds, coriander seeds, turmeric, caraway, nutmeg, mace, celery seeds, bay leaves, and allspice. The aforementioned raw material C is a food ingredient that contains one or more spices selected from the group consisting of cardamom, Japanese pepper, Sichuan pepper, basil, dill, parsley, tarragon, thyme, mint, fenugreek leaves, black pepper, white pepper, green pepper, and pink pepper. [2] The food material of [1] wherein the raw material A is subjected to a heat treatment with a heat value of 5 to 60 in the process of preparing the oil and fat seasoning. [3] The food ingredients of [1] or [2], which are used to stir-fry the oil and fat seasoning together with the ingredients. [4] Any of the food ingredients from [1] to [3], wherein the water-based seasoning is filled in a hot pack. [5] The water-based seasoning is any of the food ingredients from [1] to [4], having a paste-like form. [6] The food ingredient of [5] wherein the amount of solid components in the aqueous seasoning is 50 to 70 parts by mass. [7] The food ingredient of [5] or [6], wherein the water activity (Aw) of the water-based seasoning is 0.9 to 0.75. [8] Any of the food ingredients [1] to [7] used to cook the water-based seasoning together with the ingredients. [9] A method for producing food ingredients, A process in which an oil and fat seasoning is prepared by combining 0.2 parts by mass or more and 97 parts by mass of raw material A with 100 parts by mass of oil and fat, and the obtained oil and fat seasoning is filled into a container, The aforementioned raw material A includes one or more spices selected from the group consisting of cinnamon, cloves, star anise, chili peppers, mustard seeds, fenugreek, and curry leaves, in the process, A process of preparing an aqueous seasoning by combining 0.3 parts by mass or more and 92 parts by mass of raw material B with 100 parts by mass of water, and filling the resulting aqueous seasoning into a container, The aforementioned raw material B includes one or more spices selected from the group consisting of cumin seeds, coriander seeds, turmeric, caraway, nutmeg, mace, celery seeds, bay leaves, and allspice, in the process, A process of preparing a powdered seasoning containing raw material C and filling it into a container, The aforementioned raw material C includes one or more spices selected from the group consisting of cardamom, Japanese pepper, Sichuan pepper, basil, dill, parsley, tarragon, thyme, mint, fenugreek leaves, black pepper, white pepper, green pepper, and pink pepper, in the process, A manufacturing method that includes this.

[10] The method for producing [9], wherein the raw material A is subjected to a heat treatment with a heat value of 5 to 60 in the process of preparing the oil and fat seasoning.

[11] The method for manufacturing the water-based seasoning according to [9] or

[10] , wherein the water-based seasoning is hot-packed into a container. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a new method for preparing food containing spices that offers an authentic flavor in a simple and short process. [Modes for carrying out the invention]

[0011] The present invention relates to a food material used in the manufacture of food and a method for manufacturing the same, and the food material comprises a combination of oil and fat seasonings, water-based seasonings, and powdered seasonings, each of which is filled and stored in a container and exists as separate components.

[0012] (1) Oil and fat seasoning The "oil and fat seasoning" in this invention comprises oil and fat and raw material A.

[0013] In the present invention, "oil and fat" means animal and vegetable oils and fats used for food (sometimes also called edible oils), including liquid oils, solidified oils (e.g., plastic oils), highly hardened oils, etc., and one or more of these oils and fats are used.

[0014] Examples of the oils and fats that can be used in the present invention include, for example, palm oil, palm kernel oil, cottonseed oil, rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, olive oil, rice bran oil, mustard oil, peanut oil, sesame oil, rice oil, camellia oil, safflower oil, linseed oil, perilla oil, egoma oil, tea oil, coconut oil, avocado oil, kukui nut oil, grape seed oil, cocoa butter, coconut oil, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rose hip oil, grape oil, cocoa oil, jojoba oil and other vegetable oils, butter, butter oil, lard, head, shortening, margarine, ghee, beef oil, mutton fat, pork fat, and fish oil and other animal oils, and their highly hardened oils (hydrogenated oils), transesterified oils, etc. (not limited to these). The oils and fats can be used alone or in combination of different oils and fats.

[0015] In the present invention, "raw material A" uses one or more (e.g., 2, 3, 4, 5, 6, or more species) spices selected from the group consisting of cinnamon, clove, star anise, chili pepper, mustard seed, fenugreek, and curry leaf, and can be appropriately selected according to the desired flavor. These spices preferably emit a particularly prominent good aroma when heated together with the oil and fat. These spices can be in their original form, or in a form cut into appropriate dimensions or shapes, or in a form crushed, pulverized, or milled. Preferably, these spices are in a powder form such as powder or granule obtained by crushing, pulverizing, or milling.

[0016] In the present specification, the "spice" means a seasoning used to adjust the aroma, pungency, color, etc. of food and drink products. For the spices in the present invention, those produced by conventionally known general methods or commercially available products can be used.

[0017] In the "oil and fat seasoning" of the present invention, the blending amount of the oil and fat and raw material A is such that, based on 100 parts by mass of the oil and fat, raw material A is contained in an amount of 0.2 parts by mass or more, for example, 0.5 parts by mass or more, 1 part by mass or more, 3 parts by mass or more, 5 parts by mass or more, preferably 8 parts by mass or more, more preferably 10 parts by mass or more. The upper limit is not particularly limited, but for example, it can be 97 parts by mass or less, for example, 90 parts by mass or less, 70 parts by mass or less, preferably 50 parts by mass or less, for example, 40 parts by mass or less, 30 parts by mass or less, more preferably 20 parts by mass or less. The range of the blending amount of raw material A in the "oil and fat seasoning" of the present invention can be represented by using two numerical values respectively selected from the numerical values of the above lower limit and upper limit. That is, the blending amount of raw material A in the "oil and fat seasoning" of the present invention is, based on 100 parts by mass of the oil and fat, an amount appropriately selected from the range of, for example, 0.2 parts by mass or more and 97 parts by mass or less, preferably 1 part by mass or more and 70 parts by mass or less, more preferably 5 parts by mass or more and 40 parts by mass or less.

[0018] In the "oil and fat seasoning" of the present invention, in addition to the above oil and fat and raw material A, if necessary, further, excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, thickeners, emulsifiers, preservatives, antiseptics, antioxidants, colorants, solvents, solubilizing agents, isotonic agents, flavoring agents, pH adjusters, fragrances, sweeteners, flavor components, acidulants, and other components such as other spices different from raw material A can be blended. The blending amounts of these other components can be appropriately selected within a range that does not prevent the desired flavor in the present invention.

[0019] The "oil and fat seasoning" of the present invention can be prepared by mixing the above-mentioned oils and fats and raw material A, and optionally the above-mentioned other components, in the above-mentioned proportions, under heating conditions, and then cooling. All components may be added and mixed together, or they may be added separately or sequentially in any combination (the order does not matter) and then mixed. The components may be mixed before heating, during heating, and after heating.

[0020] The heating treatment (hereinafter referred to as "heat treatment") in the process of preparing this oil and fat seasoning is performed such that the maximum temperature of raw material A (which may be simply referred to as "temperature reached" in this specification) is 55°C or higher, for example, 60°C or higher, preferably 70°C or higher, for example, 80°C or higher, 90°C or higher, more preferably 100°C or higher, for example, 110°C or higher, 120°C or higher, 130°C or higher. The upper limit is not particularly limited, but for example, it can be 150°C or lower, preferably 145°C or lower, more preferably 140°C or lower. The range of temperature reached of raw material A in the heat treatment can be expressed using two values ​​selected from the lower and upper limits, and can be appropriately selected from the range of 55°C to 150°C, preferably 70°C to 145°C, more preferably 100°C to 140°C, for example, 110°C to 140°C.

[0021] Furthermore, the heating value of the heat treatment to which raw material A is applied during the preparation of the oil and fat seasoning is 5 or higher, preferably 10 or higher, for example 15 or higher, more preferably 20 or higher, for example 30 or higher, 40 or higher, or 50 or higher. The upper limit is not particularly limited, but for example it can be 60 or lower, preferably 55 or lower, more preferably 50 or lower. The range of the heating value can be expressed using two numerical values ​​selected from the lower and upper limits, and can be appropriately selected from the range of 5 to 60, preferably 10 to 55, and more preferably 20 to 50.

[0022] In the present invention, since raw material A in the oil and fat seasoning is subjected to the above-mentioned heat treatment, simply by stir-frying the oil and fat seasoning together with the ingredients of the food, it can emit a particularly outstanding and pleasant aroma, and can impart aroma and flavor to the ingredients.

[0023] Here, "heat value" is a parameter that indicates the magnitude of the amount of heating. The higher the heating temperature and the longer the heating time in the heat treatment, the greater the heat value. Specifically, the heat value is obtained by integrating the value expressed by the following formula (hereinafter referred to as the CV value) over the heating time (minutes). (Formula): CV value = 10 ((品温-基準温度) / Z値) In this invention, the reference temperature is set to 110°C and the Z value to 30°C.

[0024] In detail, the heating value can be calculated by measuring the temperature of raw material A (more specifically, the oil and fat seasoning) every minute during the heating process. For example, suppose that during a 5-minute heating process, the temperature (°C) at each time point was as shown in Table 1 below.

[0025] [Table 1]

[0026] In this heat treatment, the heating value is the sum of the CV values ​​from 0 to 5 minutes, and is calculated as 0.85 using the following formula. (Formula):0.46+0.22+0.10+0.05+0.02=0.85

[0027] In one embodiment, the oil and fat seasoning may be in the form of powder, granules, flakes, or pellets by combining or adding the above-mentioned other components as needed. These forms can be produced using granulation methods (e.g., compression granulation, extrusion granulation, spray granulation, rolling granulation, fluidized bed granulation, agitation granulation, etc.) and drying methods (e.g., freeze-drying, heat drying, air drying, spray drying, drum drying, hot air drying, vacuum drying, etc.) commonly used in the manufacture of food and beverages, or combinations thereof.

[0028] The resulting oil and fat seasoning is filled into containers. The form of the container is not particularly limited, but it can be a pouch, can, bottle, tube, or other container. The size of the container is not particularly limited, but it can be, for example, 0.5 to 50 mL (typically 0.5 mL, 1 mL, 5 mL, 8 mL, 10 mL, 20 mL, 30 mL, 40 mL, or 50 mL). The oil and fat seasoning can be filled into containers by any means.

[0029] (2) Water-based seasonings The "water-based seasoning" in this invention comprises water and raw material B.

[0030] In the present invention, "raw material B" can be one or more spices selected from the group consisting of cumin seeds, coriander seeds, turmeric, caraway, nutmeg, mace, celery seeds, bay leaves, and allspice (for example, 2, 3, 4, 5, 6, 7, 8, or more seeds), and can be appropriately selected according to the desired flavor. These spices are preferably those that release a particularly outstanding aroma when heated with water (or hot water). These spices can be in their original form, cut to appropriate dimensions or shapes, or crushed, pulverized, or ground. Preferably, these spices are in powder form, such as powder or granules, obtained by crushing, pulverizing, or grinding.

[0031] The amount of water and raw material B in the "water-based seasoning" of the present invention is such that, per 100 parts by mass of water, raw material B is included in an amount of 0.3 parts by mass or more, for example, 1 part by mass or more, 3 parts by mass or more, 5 parts by mass or more, 7 parts by mass or more, 10 parts by mass or more, preferably 11 parts by mass or more, for example, 15 parts by mass or more, 20 parts by mass or more, more preferably 21 parts by mass or more. The upper limit is not particularly limited, but for example, it can be 92 parts by mass or less, for example, 85 parts by mass or less, 80 parts by mass or less, 75 parts by mass or less, preferably 72 parts by mass or less, for example, 65 parts by mass or less, 60 parts by mass or less, more preferably 57 parts by mass or less. The range of the amount of raw material B in the "water-based seasoning" of the present invention can be expressed using two numerical values ​​selected from the above lower and upper limits. In other words, the amount of raw material B in the "water-based seasoning" of the present invention is, for example, an amount appropriately selected from the range of 0.3 parts by mass to 92 parts by mass, preferably 11 parts by mass to 72 parts by mass, and more preferably 21 parts by mass to 57 parts by mass, per 100 parts by mass of water.

[0032] In addition to water and the above-mentioned raw material B, the "water-based seasoning" of the present invention may optionally contain other ingredients commonly used in the manufacture of food ingredients and beverages, such as excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, thickeners, emulsifiers, preservatives, antioxidants, colorants, solvents, solubilizers, isotonic agents, flavoring and odor-correcting agents, pH adjusters, flavorings, sweeteners, flavor components, acidulants, other spices different from raw material B, and water activity adjusters. The amounts of these other ingredients can be appropriately selected within a range that does not interfere with the desired flavor in the present invention.

[0033] In one embodiment, the "water-based seasoning" of the present invention may be in the form of a paste by including, in addition to the water and raw material B mentioned above, an emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, lecithin, etc. (but not limited thereto), a gelling agent / thickener such as vegetable / fruit fiber, wheat flour, starch, gelatin, gums, gluten, pectin, dextrin, etc. (but not limited thereto), and one or more selected from the group consisting of the above-mentioned oils and fats.

[0034] The "water-based seasoning" of the present invention can be produced by mixing water, the above-mentioned raw material B, and optionally the above-mentioned other components in the above-mentioned proportions under heating conditions, and then cooling. All components may be added and mixed together, or they may be added separately or sequentially in any combination (the order does not matter) and then mixed. The components may be mixed before heating, during heating, and after heating.

[0035] In the preparation of this water-based seasoning, the heat treatment ensures that the raw material B reaches a temperature of 80°C or higher, preferably 85°C or higher, more preferably 90°C or higher, for example, 95°C or higher. The upper limit is not particularly limited, but can be, for example, 99°C or lower, preferably 98°C or lower, and more preferably 97°C or lower. The range of the temperature reached by raw material B in the heat treatment can be expressed using two values ​​selected from the lower and upper limits, and can be appropriately selected from the range of 80°C to 99°C, preferably 85°C to 99°C, more preferably 90°C to 98°C, for example, 95°C to 97°C.

[0036] The heat treatment in the preparation of this water-based seasoning involves treating raw material B to a heating value of 0.1 or higher, preferably 1 or higher, for example, 1.5 or higher, more preferably 3 or higher, for example, 10 or higher, 15 or higher, or 20 or higher. The upper limit is not particularly limited, but for example, it may be treated to a heating value of 30 or lower, preferably 25 or lower, more preferably 15 or lower. The range of the heating value can be expressed using two values ​​selected from the lower and upper limits, and can be appropriately selected from the range of 0.1 to 30, preferably 1 to 25, more preferably 3 to 15.

[0037] The resulting water-based seasoning is filled into a container. The form of the container is not particularly limited, but it can be a pouch, can, bottle, tube, or other container. The size of the container is not particularly limited, but it can be, for example, 3 to 300 g (typically 3 g, 10 g, 20 g, 27 g, 30 g, 50 g, 100 g, 150 g, 200 g, 250 g, or 300 g).

[0038] Water-based seasonings can be filled into containers by a hot-packing method. In this case, the temperature of the water-based seasoning at the time of filling is 80°C or higher, preferably 85°C or higher, and more preferably 90°C or higher. The upper limit is not particularly limited, but for example, it can be less than 100°C, preferably 90°C or lower, and more preferably 85°C or lower. The range of the temperature of raw material B at the time of filling can be expressed using two values ​​selected from the lower and upper limits, and it is preferable to fill it in a range of 80°C or higher and less than 100°C, preferably 80°C or higher and 90°C or lower, for example, 80°C to 85°C or lower.

[0039] In the present invention, because raw material B in the aqueous seasoning is subjected to the heat treatment in the above preparation and filling, a sauce or soup base with a rich flavor can be obtained simply by adding the aqueous seasoning to water (or hot water) together with food ingredients and heating it (more specifically, boiling it for a short time (or bringing it to a boil once)).

[0040] In one embodiment, when the aqueous seasoning is in paste form, the amount of solid components in the aqueous seasoning hot-packed into a container can be 15 to 90 parts by mass, preferably 30 to 80 parts by mass, and more preferably 50 to 70 parts by mass, based on 100 parts by mass of the total aqueous seasoning. If the amount of solid components in the aqueous seasoning is higher than the above range, the fluidity may be poor, and the suitability for hot-pack filling may decrease. However, this decrease in suitability for hot-pack filling may be improved by incorporating a gelling agent / thickener such as gelatin into the aqueous seasoning.

[0041] Furthermore, when the water-based seasoning is in paste form, the water activity (Aw) of the water-based seasoning hot-packed into a container can be set to 0.9 to 0.75, preferably 0.88 to 0.78. Setting the water activity value of the water-based seasoning within the above range is preferable because it inhibits / suppresses quality changes such as microbial growth, oxidation, browning, and pigment decomposition, thereby improving shelf life. The water activity of this water-based seasoning can sometimes be adjusted by incorporating water activity regulators such as salts (table salt, etc.), sugars (sugar, lactose, maltose, etc.), sugar alcohols, amino acids, proteins, starches, nucleic acid-related substances, organic acids, alcohols, propylene glycol, and glycerin into the water-based seasoning.

[0042] Alternatively, in another embodiment, the aqueous seasoning obtained by the above heat treatment may be in the form of powder, granules, flakes, or pellets by combining or adding the above-mentioned other components as needed. These forms can be produced using granulation methods (e.g., compression granulation, extrusion granulation, spray granulation, rolling granulation, fluidized bed granulation, agitation granulation, etc.) and drying methods (e.g., freeze-drying, heat drying, air drying, spray drying, drum drying, hot air drying, vacuum drying, etc.) commonly used in the manufacture of food and beverages, or combinations thereof.

[0043] (3) Powdered seasonings The "powdered flavoring" in this invention comprises raw material C.

[0044] In the present invention, "raw material C" can be one or more spices selected from the group consisting of cardamom, Japanese pepper, Sichuan pepper, basil, dill, parsley, tarragon, thyme, mint, fenugreek leaf, black pepper, white pepper, green pepper, and pink pepper (for example, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, or more types), and can be appropriately selected according to the desired flavor. These spices can be used in their original form, cut to appropriate dimensions or shapes, or crushed, pulverized, or ground. Preferably, these spices are in powder form, such as powder or granules, obtained by crushing, pulverizing, or grinding.

[0045] The spices included in raw material C are preferably those that release a particularly distinctive and pleasant aroma when crushed, pulverized, or ground. In this way, in the present invention, raw material C in the powdered seasoning has the above-mentioned powder form, so that a food with a pleasant aroma and flavor can be obtained simply by adding the powdered seasoning at the end of cooking and mixing it in.

[0046] In addition to the above-mentioned raw material C, the "powdered flavoring" of the present invention may optionally contain other ingredients commonly used in the manufacture of food ingredients and beverages, such as excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, thickeners, emulsifiers, preservatives, antioxidants, colorants, solvents, solubilizers, isotonic agents, flavoring and odor-modifying agents, pH adjusters, flavorings, sweeteners, taste components, acidulants, and other spices different from raw material C. The amount of these other ingredients can be appropriately selected within a range that does not interfere with the desired flavor in the present invention.

[0047] In one embodiment, the "powdered flavoring" of the present invention may be in the form of powder, granules, flakes, pellets, etc., and may include one or more of the above-mentioned other components as needed. These forms can be produced using granulation methods (e.g., compression granulation, extrusion granulation, spray granulation, rolling granulation, fluidized bed granulation, agitation granulation, etc.) and drying methods (e.g., freeze-drying, heat drying, air drying, spray drying, drum drying, hot air drying, vacuum drying, etc.) commonly used in the manufacture of food and beverages, or combinations thereof.

[0048] The resulting powdered seasoning is filled into a container. The form of the container is not particularly limited, but it can be a pouch, can, bottle, tube, or other container. The size of the container is not particularly limited, but it can be, for example, 0.5 to 20 g (typically 0.5 g, 1 g, 1.6 g, 2 g, 5 g, 10 g, 15 g, or 20 g). The powdered seasoning can be filled into the container by any means.

[0049] (4) Food ingredients The food material of the present invention can be provided in a set form in which oil-based seasonings, water-based seasonings, and powdered seasonings, each filled and stored in the aforementioned containers, are placed together in an outer container or a disposable container for cooking. In addition to oil-based seasonings, water-based seasonings, and powdered seasonings, the food material of the present invention may further include retort foods filled and stored with ingredients or ingredients and water for consumption.

[0050] The food material of the present invention can be used to produce food products (more specifically, soups and sauces, such as spice curry sauce) that contain the above-mentioned ingredients A, B, and C.

[0051] When producing the target food using the food materials of the present invention, the cooking method can be carried out in accordance with the general cooking method for the target food. However, the oil-based seasoning, water-based seasoning, and powder-based seasoning are used at different timings, thereby enabling the production of a food with a prominent spice flavor in a simple and quick manner.

[0052] The oil and fat seasoning is used for stir-frying with food ingredients (for example, meats such as beef, pork, chicken, lamb, and fish, vegetables, etc.). By stir-frying and heating the oil and fat seasoning together with the ingredients, the ingredients can be given aroma and flavor, and / or the odor of the ingredients can be masked.

[0053] The aforementioned water-based seasoning is used for cooking together with the ingredients of the food. By heating the water-based seasoning together with the ingredients (especially ingredients stir-fried with the aforementioned oil-based seasoning) in water (or hot water) (preferably by boiling for a short time or bringing it to a boil once), a food base with a rich flavor can be obtained.

[0054] The aforementioned powdered seasoning is used in the final stages of cooking to finish the dish by mixing it with the ingredients. By adding the powdered seasoning to the ingredients (especially the food base obtained by heating it together with the aforementioned water-based seasoning) and mixing it in, a food product with a pleasant aroma and flavor can be obtained.

[0055] The present invention will be described below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0056] I. Example 1 1. Manufacturing of food ingredients (1) Manufacturing of oil and fat seasonings According to the formulation shown in Table 2 below, clove powder, cinnamon powder, star anise powder, chili powder, garlic powder, black pepper powder, and ginger powder were added to oil heated to 130°C with an antioxidant added, mixed at 120°C, then cooled to 110°C and filtered. Next, seasonings were added and mixed, and 10g portions were filled into synthetic resin film pouches to prepare the oil seasoning.

[0057] [Table 2]

[0058] (2) Manufacturing of paste-like water-based seasonings According to the formulation shown in Table 3 below, the raw materials were heated to 97°C and mixed to form a paste. 30g of this paste was then hot-packed into a synthetic resin film bag-type container at a temperature of 82°C or higher, and cooled to 60°C or lower to obtain a paste-like aqueous seasoning. The solid component content of the paste-like aqueous seasoning was approximately 60%, and Aw was approximately 0.85. The paste-like aqueous seasoning was successfully filled using a general-purpose hot-pack filling machine.

[0059] [Table 3]

[0060] (3) Manufacturing of powdered seasonings The raw materials were mixed according to the formulation shown in Table 4 below, and 1.6g per serving was filled into a synthetic resin film pouch container to obtain a powdered seasoning.

[0061] [Table 4]

[0062] The oil-based seasoning, paste-type water-based seasoning, and powder-type seasoning obtained above were combined and placed in an outer box to create a food ingredient product.

[0063] 2. Manufacturing of spice curry sauce using food ingredients When preparing the food ingredients, the vegetables, meat, seafood, and other ingredients were stir-fried with oil and seasonings. Then, water (approximately 110g) and a paste-like water-based seasoning were added and brought to a boil. Powdered seasonings were then added and mixed to produce the spice curry sauce.

[0064] The resulting spice curry sauce began with a pleasant aroma of light, sweet spices derived from powdered seasonings. From the middle to the end, the flavors of spices derived from water-based seasonings blended with the umami of the ingredients, resulting in a crisp, full-bodied flavor. Finally, the deliciousness of the ingredients, masked by the flavors of spices derived from oil-based seasonings, lingered in a harmonious blend with the sauce.

[0065] II. Comparative Examples: Production of food ingredients and production of spice curry sauce using them (Comparative Examples A and B) To obtain a fat and oil seasoning (Comparative Example A1), 10g of the formulation shown in Table 2 was mixed with an additional 1.6g of the formulation shown in Table 4, and prepared in the same manner as the method for producing the fat and oil seasoning in Example 1.

[0066] Furthermore, an aqueous seasoning (Comparative Example B1) was obtained by adding 1.6g of the formulation shown in Table 4 to 30g of the formulation shown in Table 3, in the same manner as the method for producing the aqueous seasoning described above.

[0067] In the "Production of spice curry sauce using food ingredients" of Example 1 described above, a spice curry sauce (Comparative Example A) was prepared in the same manner except that an oil-based seasoning (Comparative Example A1) was used instead of an oil-based seasoning and powdered seasoning was not used. A spice curry sauce (Comparative Example B) was prepared in the same manner except that a water-based seasoning (Comparative Example B1) was used instead of a water-based seasoning and powdered seasoning was not used.

[0068] The resulting spice curry sauce (Comparative Example A) and spice curry sauce (Comparative Example B) lacked the light aroma of cardamom compared to the spice curry sauce of Example 1, and failed to achieve an authentic taste or the addictive deliciousness that makes you want to keep eating.

[0069] III. Comparative Example: Production of food ingredients (Comparative Example) and production of spice curry sauce using them (Comparative Example C) A fat-based seasoning (Comparative Example C1) was prepared in the same manner as the method for producing the fat-based seasoning in Example 1, according to the formulation shown in Table 5 below. Furthermore, a water-based seasoning (Comparative Example C2) was prepared in the same manner as the method for producing the water-based seasoning in Example 1, according to the formulation shown in Table 6 below. Finally, a powder-based seasoning (Comparative Example C3) was prepared in the same manner as the method for producing the powder-based seasoning in Example 1, according to the formulation shown in Table 7 below.

[0070] [Table 5]

[0071] [Table 6]

[0072] [Table 7]

[0073] A spice curry sauce (Comparative Example C) using this oil-based seasoning (Comparative Example C1), a water-based seasoning (Comparative Example C2), and a powder-based seasoning (Comparative Example C3) was manufactured in the same manner as in Example 1, "Production of spice curry sauce using food ingredients." Compared to Example 1, the resulting spice curry sauce lacked the aroma of spices and failed to deliver an authentic flavor or the addictive taste that makes you want to keep eating it.

[0074] IV. Comparative Example: Production of food ingredients (Comparative Example) and production of spice curry sauce using them (Comparative Example D) A fat-based seasoning (Comparative Example D1) was prepared in the same manner as the method for producing the fat-based seasoning in Example 1, according to the formulation shown in Table 8 below. Furthermore, a water-based seasoning (Comparative Example D2) was prepared in the same manner as the method for producing the water-based seasoning in Example 1, according to the formulation shown in Table 9 below. Finally, a powder-based seasoning (Comparative Example D3) was prepared in the same manner as the method for producing the powder-based seasoning in Example 1, according to the formulation shown in Table 10 below.

[0075] [Table 8]

[0076] [Table 9]

[0077] [Table 10]

[0078] A spice curry sauce (Comparative Example D) using this oil-based seasoning (Comparative Example D1), a water-based seasoning (Comparative Example D2), and a powder-based seasoning (Comparative Example D3) was manufactured in the same manner as in Example 1, "Production of spice curry sauce using food ingredients." The resulting spice curry sauce (Comparative Example D) lacked the aroma of spices compared to the spice curry sauce of Example 1, and failed to deliver an authentic flavor or the addictive taste that makes you want to keep eating it.

[0079] According to the present invention, it has been confirmed that a spice curry sauce with an authentic taste like that of a restaurant, and an addictive deliciousness that makes you want to keep eating it, can be obtained in a simple and short cooking time simply by sequentially heating and / or combining oil-based seasonings, water-based seasonings, and powder-based seasonings, which are prepared from a predetermined combination of spices, with the ingredients.

Claims

1. A fat and oil seasoning containing raw material A in an amount of 0.2 parts by mass or more and 97 parts by mass or less per 100 parts by mass of fat and oil, A water-based seasoning containing raw material B in an amount of 0.3 parts by mass or more and 92 parts by mass or less per 100 parts by mass of water, Powdered seasoning containing ingredient C, A food ingredient comprising a combination of the following as separate components: The aforementioned raw material A includes one or more spices selected from the group consisting of cinnamon, cloves, star anise, chili peppers, mustard seeds, fenugreek, and curry leaves. The aforementioned raw material B includes one or more spices selected from the group consisting of cumin seeds, coriander seeds, turmeric, caraway, nutmeg, mace, celery seeds, bay leaves, and allspice. The aforementioned raw material C is a food ingredient containing cardamom.

2. The food material according to Claim 1, wherein the raw material C further comprises one or more spices selected from the group consisting of Japanese pepper, Sichuan pepper, basil, dill, parsley, tarragon, thyme, mint, fenugreek leaf, black pepper, white pepper, green pepper, and pink pepper.

3. The food material according to claim 1 or 2, wherein the raw material A is subjected to a heat treatment with a heat value of 5 to 60 in the process of preparing the oil and fat seasoning.

4. The food ingredient according to any one of claims 1 to 3, wherein the oil and fat seasoning is used for stir-frying together with the ingredients.

5. The food material according to any one of claims 1 to 4, wherein the water-based seasoning is filled in a hot pack.

6. The food material according to any one of claims 1 to 5, wherein the aqueous seasoning has a paste-like form.

7. The food material according to claim 6, wherein the amount of solid components in the aqueous seasoning is 50 to 70 parts by mass.

8. The food material according to claim 6 or 7, wherein the water activity (Aw) of the aqueous seasoning is 0.9 to 0.

75.

9. The food ingredient according to any one of claims 1 to 8, wherein the water-based seasoning is used for simmering together with the ingredients.

10. A method for producing food ingredients, A process in which an oil and fat seasoning is prepared by combining 0.2 parts by mass or more and 97 parts by mass of raw material A with 100 parts by mass of oil and fat, and the obtained oil and fat seasoning is filled into a container, The aforementioned raw material A includes one or more spices selected from the group consisting of cinnamon, cloves, star anise, chili peppers, mustard seeds, fenugreek, and curry leaves, in the process, A step of preparing an aqueous seasoning by combining 0.3 parts by mass or more and 92 parts by mass of raw material B with 100 parts by mass of water, and filling the resulting aqueous seasoning into a container, The aforementioned raw material B includes one or more spices selected from the group consisting of cumin seeds, coriander seeds, turmeric, caraway, nutmeg, mace, celery seeds, bay leaves, and allspice, in the process, A process of preparing a powdered seasoning containing raw material C and filling it into a container, The aforementioned raw material C contains cardamom, in the process, A manufacturing method that includes this.

11. The manufacturing method according to claim 10, wherein the raw material C further comprises one or more spices selected from the group consisting of Japanese pepper, Sichuan pepper, basil, dill, parsley, tarragon, thyme, mint, fenugreek leaf, black pepper, white pepper, green pepper, and pink pepper.

12. The manufacturing method according to claim 10 or 11, wherein the raw material A is subjected to a heat treatment with a heat value of 5 to 60 in the process of preparing the oil and fat seasoning.

13. The manufacturing method according to any one of claims 10 to 12, wherein the aqueous seasoning is hot-packed into a container.

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