JP7624292B2 - Curry sauce - Google Patents

Description

The present invention relates to curry sauce.

Curry sauce contains a blend of spices and has a distinctive savory flavor, especially hotness. Spices used to impart hotness include ground chili peppers.

For example, in relation to chili peppers, Patent Document 1 (JP Patent Publication No. 2014-3978) describes a retort seasoning liquid that contains capsaicins derived from chili peppers, water, and a pH adjuster, and that has been subjected to a retort heating process in which the pH and the content ratio of capsaicins are each adjusted to a specific range.

JP 2014-3978 A

The present inventors believe that if it were possible to impart a unique aroma to the main spiciness of a curry sauce having a pungent spiciness, such as that referred to as "super spicy," or if it were possible to realize a rich, full-bodied flavor in addition to the spiciness, then a taste never before seen would be obtained and new demand would be stimulated.
That is, an object of the present invention is to provide a curry sauce having a strong spiciness imparted with a unique aroma, or a spiciness accompanied by a deep, full-bodied taste.

In order to solve the above problems, the present invention includes the following.
[1] A curry sauce comprising (1) non-roasted and ground ripe chili peppers, (2) non-roasted and ground unripe chili peppers, and (3) ground roasted chili peppers.
[2] The curry sauce according to [1], wherein the concentration of capsaicin in the curry sauce is 0.1 ppm by mass or more.
[3] The curry sauce according to [1] or [2], wherein the amount of the non-roasted ground unripe chili pepper (2) is 0.05 to 10 parts by mass per part by mass of the non-roasted ground ripe chili pepper (1).
[4] The curry sauce according to any one of [1] to [3], wherein the roasted chili pepper powder (3) is 0.05 to 10 parts by mass per part by mass of the non-roasted ripe chili pepper powder (1).
[5] The particle size of the (2) unroasted and crushed unripe chili peppers is smaller than the particle size of the (1) unroasted and crushed ripe chili peppers and the (3) roasted chili pepper powder. The curry sauce according to any one of [1] to [4].
[6] The curry sauce according to any one of [1] to [5], which has been retort-treated.

The present invention provides a curry sauce that has a strong spiciness with a unique aroma, or a spiciness with a deep, full-bodied taste.

The curry sauce according to the embodiment of the present invention contains (1) non-roasted ripe chili peppers, (2) non-roasted unripe chili peppers, and (3) roasted chili peppers. By blending and using these three types of chili peppers, a hot top flavor with a unique, fragrant aroma and a hot flavor with a deep, full-bodied taste can be obtained.

(1) Non-roasted ground product of mature chili peppers Mature chili peppers are so-called "red chili peppers". Mature chili peppers can be identified by the color of the fruit at the ripening stage when the fruit color changes. In addition, in the present invention, "non-roasted ground product" refers to a ground product that has not been subjected to a roasting treatment, for example, a ground product in a general dry state.
The variety of mature chili pepper is not particularly limited, and for example, "Capcicum chinense" and "Capcicum annum" can be used.
Examples of "Capcicum chinense" include habanero, bhut jolokia, Carolina reaper, and scorpion.
Examples of "Capcicum annum" include Tentaka, Nikko, Goshiki, Yarapino, and Jalapeno.
The mature chili pepper is preferably a variety having a strong pungent taste, and is preferably "Capcicum chinense". More preferably, the mature chili pepper is a habanero.
The mature chili peppers used preferably have a capsaicin concentration of 0.1 to 10.0% by mass, more preferably 0.5 to 3.0% by mass.
The capsaicin concentration of chili peppers can be determined, for example, by high performance liquid chromatography.

The particle size of the non-roasted ground mature chili peppers is not particularly limited, but is, for example, 2 mm or less, and preferably 1.5 mm or less. In the present invention, the particle size refers to the size of the dried chili pepper ground product passing through a specific mesh size (mm) in the Japanese Industrial Standards (JIS) Z8801-1.

The content of non-roasted ground mature chili peppers in the curry sauce is, for example, 0.0001 to 1.0% by mass, preferably 0.005 to 0.5% by mass, more preferably 0.005 to 0.3% by mass, and even more preferably 0.01 to 0.1% by mass.

(2) Unroasted and crushed unripe chili peppers Unripe chili peppers are so-called "green chili peppers". Unripe chili peppers are dried and crushed in the green unripe state. By using unroasted and crushed unripe chili peppers, it is possible to impart a top spiciness with a unique fragrant flavor.

The variety of unripe chili pepper is not particularly limited, and for example, "Capcicum chinense" and "Capcicum annum" can be used.
Preferably, the unripe chili pepper is Capcicum annum. More preferably, the unripe chili pepper is Tentaka, Yarapino or Jalapeno, and even more preferably Tentaka.
The unripe chili peppers used preferably have a capsaicin concentration of 0.01 to 1.0% by mass, more preferably 0.05% by mass or more and less than 0.5% by mass.

The particle size of the unroasted and crushed unripe chili peppers is not particularly limited, but is preferably smaller than the particle size of the unroasted and crushed mature chili peppers and the roasted chili peppers. If the particle size of the unroasted and crushed unripe chili peppers is smaller than the particle size of the unroasted and crushed mature chili peppers and the roasted chili peppers, the top aroma having a unique and fragrant flavor is more easily felt.
The particle size of the unroasted and ground unripe chili peppers is, for example, 1 mm or less, preferably 0.5 mm or less, and more preferably 0.4 mm or less.

The content of the non-roasted and ground unripe chili peppers in the curry sauce is, for example, 0.05 to 10 parts by mass, preferably 1 to 5 parts by mass, and more preferably 1.8 to 2.5 parts by mass, per part by mass of the non-roasted and ground ripe chili peppers.
The content of the unroasted ground unripe chili pepper in the curry sauce is, for example, 0.001 to 1.0 mass%, preferably 0.05 to 0.5 mass%, and more preferably 0.05 to 0.3 mass%.

(3) Roasted chili pepper powder Roasted chili pepper powder is obtained by roasting ground chili peppers. By using the roasted chili pepper powder, it is possible to impart a pungent taste with a deep, full-bodied taste.

The roasting conditions are not particularly limited. For example, dried pepper powder can be heated in a roasting pot for 50 to 150 minutes until the product temperature reaches 90 to 130°C, to obtain roasted pepper powder. Roasting may be performed in a frying pan. The roasted pepper powder may be obtained by roasting dried pepper fruit and then grinding it.
The source of the chilli peppers used in the roasted chilli powder may be ripe or unripe chilli peppers. Preferably, the source of the roasted chilli peppers is ripe chilli peppers.
The variety of the raw material for the roasted chili pepper is not particularly limited, and for example, "Capcicum chinense" and "Capcicum annum" can be used. Preferably, the roasted chili pepper is "Capcicum annum". More preferably, the roasted chili pepper is Tentaka.

As the raw material for roasted chili peppers, preferably, one having a capsaicin concentration of 0.01 to 1.0% by mass, more preferably 0.05% by mass or more and less than 0.5% by mass, is used.
The particle size of the ground roasted chili pepper is not particularly limited, but is, for example, 2 mm or less, and preferably 1.5 mm or less.

The content of roasted chili pepper powder in the curry sauce is, for example, 0.05 to 10 parts by mass, preferably 1 to 5 parts by mass, per 1 part by mass of non-roasted and ground mature chili peppers.
The content of ground roasted chili pepper in the curry sauce is, for example, 0.001 to 1.0 mass%, preferably 0.05 to 0.5 mass%, and more preferably 0.05 to 0.3 mass%.

(Other ingredients)
The curry sauce according to this embodiment may contain other ingredients commonly used in curry sauces in addition to the ground chili peppers according to (1) to (3) described above.
Other ingredients include roux, other spices, seasonings, ingredients, and water.
As the roux, for example, one obtained by heat treating raw materials containing wheat flour and/or starch and edible fats and oils in a conventional manner can be used.
As the other spices, for example, one selected from cardamom, clove, nutmeg, fenugreek, laurel, fennel, coriander, cumin, caraway, thyme, sage, dried tangerine peel, pepper, mustard, ginger, turmeric, paprika, etc. can be used. The other spices may include curry powder.
The seasoning is not particularly limited, and any seasoning known in the art can be used, for example, extracts (meat extract, seafood extract, vegetable extract, yeast extract), inorganic salts such as salt, sugars, acids such as ascorbic acid, malic acid, citric acid, and carboxylic acids such as 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.

The ingredients may be of animal or vegetable origin. Examples of animal ingredients include chicken, pork, beef, seafood, etc. Examples of vegetable ingredients include onions; root vegetables such as potatoes, carrots, burdock, and radishes; beans such as chechi and edamame; stem vegetables such as lotus root and asparagus; leafy vegetables such as spinach, Chinese cabbage, and cabbage; fruit vegetables such as eggplant, tomato, and okra; flower vegetables such as broccoli and cauliflower; algae such as wakame, hijiki, and kombu; mushrooms such as shimeji, mushrooms, and maitake mushrooms; fruits such as pineapple and apple; and seeds such as almonds and sesame.

The concentration of capsaicin in the curry sauce according to the present embodiment is not particularly limited, but is preferably 0.1 ppm by mass (0.00001% by mass) or more, more preferably 1 ppm by mass or more, even more preferably 2 to 20 ppm by mass, and most preferably 5 to 15 ppm by mass. If the concentration of capsaicin is 0.1 ppm by mass or more, the curry sauce will have a spicy taste and the quality of the spiciness will be improved, and if the concentration is 1 ppm by mass or more or 2 ppm by mass or more, the curry sauce will have a more pungent spiciness and the quality of the spiciness will be improved.
The capsaicin concentration in a curry sauce can be measured, for example, by high performance liquid chromatography for the sauce portion and all ingredients as described below.

The curry sauce according to this embodiment is preferably a retort-processed curry. Retort processing refers to sealing the curry sauce in a container and then subjecting it to a heat sterilization process. In addition to so-called retort foods, foods that have been retort-processed also include chilled foods and foods for microwave cooking that have different specifications.

The curry sauce according to this embodiment can be produced by a normal method. For example, the above-mentioned ingredients are mixed and, if necessary, heated. The mixture is then sealed in a container such as a pouch and sterilized by retort to obtain a retort-treated curry sauce.

In order to explain the present invention in more detail, examples carried out by the inventors are described below. However, the present invention should not be interpreted as being limited to the following examples.

(Experiment 1)
Dried and pulverized chili peppers shown in Tables 1 to 3 were prepared as (1) non-roasted ripe chili pepper pulverized material, (2) non-roasted unripe chili pepper pulverized material, and (3) roasted chili pepper pulverized material, respectively.
The "particle size" of each dried and ground chili pepper indicates that the particle size is large enough to pass through a specific mesh size (mm) as specified in Japanese Industrial Standards (JIS) Z8801-1.

尚、（３）焙煎唐辛子粉砕物における（あ）及び（い）の「天鷹」としては、成熟果の唐辛子乾燥粉砕物を、焙煎釜で品温約１１０℃に達するまで約１００分間かけて加熱したものを用いた。また、（う）「ハバネロ」については、成熟果の唐辛子乾燥粉砕物を、フライパンで煎ったものを用いた。

For the (a) and (b) "Tentaka" in (3) roasted pepper powder, dried and crushed ripe peppers were heated in a roasting pot for about 100 minutes until the product temperature reached about 110° C. For the (c) "Habanero," dried and crushed ripe peppers were roasted in a frying pan.

Using each of the prepared dried and ground chili peppers, curry sauces according to Examples 1 to 4 and Comparative Examples 1 and 2, which have different compositions of the dried and ground chili peppers, were obtained. Table 4 shows the base compositions of the curry sauces of the Examples and Comparative Examples. Table 5 shows the compositions of the dried and ground chili peppers in each of the Examples and Comparative Examples.
Specifically, dried and ground red pepper, spices, seasonings, wheat flour roux, and water were mixed to obtain a sauce portion. Appropriately pretreated beef and onion were also prepared as ingredients. 85 parts by mass of the sauce portion and 15 parts by mass of the ingredients were heated and mixed at 95°C, and cooked. The resulting mixture was filled and sealed in a pouch, and retorted at 120 to 125°C for 10 to 30 minutes to obtain a curry sauce.
The curry sauce thus obtained was analyzed by high performance liquid chromatography to determine the amount of capsaicin (ppm by mass) using a sample in which the sauce portion and all ingredients were pulverized. The results are shown in Table 5.

The obtained curry sauces according to the Examples and Comparative Examples were evaluated by a sensory evaluation test for the initial spiciness, overall spiciness, and full-bodied spiciness.
The sensory evaluation test was carried out by a panel of three people (Panel A, Panel B, and Panel C) who are researchers of retort curry, using the following evaluation criteria. All of the panelists have a normal taste constitution and tolerance to spicy food, and find curry sauce with a capsaicin content of 10 ppm to be quite spicy.
<Evaluation criteria>
(1) Top spiciness ◎: A unique, fragrant flavor can be felt in the top spiciness. ○: A fragrant flavor can be felt in the top spiciness, but it is weaker than ◎. △: The fragrant flavor is not felt much in the top spiciness. ×: No special flavor can be felt in the top spiciness. (2) Overall spiciness ◎: A strong, firm spiciness can be felt overall. ○: A strong spiciness can be felt overall, but compared to ◎, the spiciness is a little more monotonous. △: Not strong, but there is a spiciness. ×: There is a slight spiciness. (3) Fullness of spiciness ◎: A deep, full-bodied flavor can be felt in the base spiciness. ○: The full-bodied flavor of the spiciness is inferior to ◎. △: The full-bodied flavor of the spiciness is even weaker than ○. ×: No full-bodied flavor can be felt in the spiciness.

The results of the sensory evaluation test are shown in Table 6. In addition, (1), (2), and (3) in the "pungency characteristics" in Table 6 indicate the evaluation results of the top spiciness, overall spiciness, and full-bodied spiciness, respectively, evaluated according to the above-mentioned evaluation criteria.
In the curry sauce according to Example 1, which contains all of (1) non-roasted ripe chili peppers, (2) non-roasted unripe chili peppers, and (3) roasted chili peppers, the top spiciness, overall spiciness, and full-bodied spiciness were all rated "Excellent". In contrast, in the curry sauce according to Comparative Example 1, which lacks (3) roasted chili peppers, full-bodied spiciness was not felt. In addition, in the curry sauce according to Comparative Example 2, which lacks (2) non-roasted unripe chili peppers, the top spiciness did not have a special flavor.
Furthermore, in Examples 2 to 4 in which the capsaicin concentration was in the range of 0.1 to 20 ppm by mass, the full-bodied spiciness was improved compared to Comparative Example 1, and the top spiciness was improved compared to Comparative Example 2. As shown in Examples 3 and 4, in the spicy curry sauces in which the capsaicin concentration was in the range of 1 ppm by mass to 20 ppm by mass, the top spiciness, overall spiciness, and full-bodied spiciness were all improved in a well-balanced manner.

(Experiment 2)
Curry sauces according to Examples 5 to 7 were obtained in the same manner as in Experiment 1, except that the composition of the dried and ground chili peppers (the varieties and relative ratios of the ground chili peppers) was changed. In addition, a sensory evaluation test was conducted according to the same criteria as in Experiment 1. The compositions of the dried and ground chili peppers in Examples 5 to 7 are shown in Table 7. In addition, the results of the sensory evaluation test are shown in Table 8.

The curry sauces according to Examples 5 to 7 were inferior to Example 1, but had improved body taste compared to Comparative Example 1, and improved top spiciness compared to Comparative Example 2. From this, it can be understood that even when (1) varieties other than habanero (Scorpion, Tentaka) are used as the non-roasted ripe chili peppers and (3) varieties other than Tentaka (habanero) are used as the roasted chili peppers, and when (2) unripe chili peppers, which are non-roasted, are used as the roasted chili peppers, the top spiciness or the body taste of the spiciness is improved by including these and Tentaka, which is the non-roasted unripe chili peppers. It can also be understood that the above-mentioned spiciness improvement effect can be obtained when (2) unroasted unripe chili peppers, which are non-roasted, are 0.6 to 7.7 parts by mass, and (3) roasted chili peppers, are 0.2 to 7.7 parts by mass, per 1 part by mass of (1) unroasted ripe chili peppers, the spiciness improvement effect can be obtained.

(Experiment 3)
The curry sauces of Examples 8 to 9 were obtained in the same manner as in Experiment 1, except that the composition of the dried and ground chili peppers (the same varieties of ground chili peppers as in Experiment 1 and the relative ratios thereof) was changed. In addition, a sensory evaluation test was conducted according to the same criteria as in Experiment 1. The compositions of the dried and ground chili peppers in Examples 8 to 9 are shown in Table 9. In addition, the results of the sensory evaluation test are shown in Table 10.

The curry sauces of Examples 8 and 9 had an improved full-bodied taste compared to Comparative Example 1, and an improved initial spiciness compared to Comparative Example 2.
According to Examples 8 and 9, it can be seen that the pungency improving effect of the present invention can be obtained even when (1) 1 part by mass of non-roasted and crushed ripe chili peppers is contained in an amount of 1.6 to 3 parts by mass of (2) non-roasted and crushed unripe chili peppers.

(Experiment 4)
Curry sauces according to Examples 10 to 11 were obtained in the same manner as in Experiment 1, except that the composition of the dried and ground chili peppers (relative particle size of the ground chili peppers) was changed. Sensory evaluation tests were also conducted according to the same criteria as in Experiment 1. The compositions of the dried and ground chili peppers in Examples 10 to 11 are shown in Table 11. The results of the sensory evaluation test are shown in Table 12.

The curry sauces of Examples 10 and 11 had an improved full-bodied taste compared to Comparative Example 1, and an improved initial spiciness compared to Comparative Example 2.
Comparing Example 1, Example 10 and Example 11 , better results were obtained in Example 1. That is, it was found that the particle size of (2) the non-roasted and crushed unripe chili peppers is preferably smaller than that of (1) the non-roasted and crushed ripe chili peppers and (3) the roasted chili pepper crushed product.

Claims (5)

(1) non-roasted ground mature chili peppers;
(2) unroasted and ground immature chili peppers;
(3) roasted chili pepper powder; and
A curry sauce (excluding curry sauces containing bhut jolokia, habanero and jalapeno) , comprising
The particle size of the (2) unripe chili pepper non-roasted and crushed product is smaller than the particle size of the (1) ripe chili pepper non-roasted and crushed product and the (3) roasted chili pepper crushed product;
The content of the (2) unripe chili pepper non-roasted ground product in the curry sauce is 0.05 to 0.3% by mass . The curry sauce according to claim 1, wherein the concentration of capsaicin in the curry sauce is 0.1 ppm by mass or more. The curry sauce according to claim 1 or 2, wherein the amount of the (2) unroasted and ground unripe chili peppers is 0.05 to 10 parts by mass per 1 part by mass of the (1) unroasted and ground ripe chili peppers. The curry sauce according to any one of claims 1 to 3, wherein the amount of the roasted chili pepper powder (3) is 0.05 to 10 parts by mass per 1 part by mass of the non-roasted ripe chili pepper powder (1). The curry sauce according to any one of claims 1 to 4 , which is retort-treated.