JP3274394B2 - Lou with low oil content - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a roux which can be suitably used for making curry, curry-flavored foods and stews by heating and cooking with raw ingredients such as meat and vegetables. is there.

[0002]

2. Description of the Related Art Conventional lures such as curry roux are mainly
Use solid fat, and do not contain flour, spices, etc.
The solid roux is generally used.
The curry is cooked by mixing and heating. this
Curry roux uses a large amount of solid fat as fat and oil,
Flour, curry powder, spices, etc.
Manufactured. On the other hand, lu
(C) Various proposals have been made. For example, JP-A-59-203
No. 461 discloses that cereals are pressured at 2 kg / cm.^Two・ G or more,
10kg / cm ^Two・ 2 minutes or more and 60 minutes with saturated steam below G
Cereals characterized by being heated under pressure and then powdered
A method for producing roux is disclosed. This roux is potter
When cooking jujube or stew, adjust its viscosity
It is said that excellent flavor can be imparted together with it. Also, JP
No. 59-22163 discloses that wheat flour is pressured from 2 to 8 k.
g / cm^Two・ Pressurized with saturated steam of G for 5 seconds to 5 minutes
Disclosed is a method for producing white roux characterized by heating
Have been. This white roux cooks curry etc.
Can be used when

However, when curry is cooked using these roux, it is inconvenient to use curry powder separately from roux, and it is necessary to add a seasoning. On the other hand, it is said that these roux can be used as they are, but may be mixed with fats and oils or the like to be used as powder, paste or the like. Therefore, the above-mentioned roux does not satisfy both of the recent trends of easily cooking a desired dish and directivity to low-calorie foods. In general, in curries, fats and oils have a characteristic body taste, regulate the flavor of spices and the like, and play a role of giving a smooth texture to the tongue so as not to be roughened by fibers or the like. For this reason, if fats and oils are reduced according to a low-calorie orientation, the curry flavor will be reduced and the texture will be rough.

[0004]

SUMMARY OF THE INVENTION The present invention relates to a low-calorie food-oriented roast which has a good flavor and a smooth texture in spite of a low content of fats and oils, and can be easily used in cooking. The purpose is to provide.

[0005]

According to the present invention, the content of fats and oils is 10% by weight or less (particularly, substantially no fats and oils are contained), and specific amounts of pregelatinized starch and fiber are used as essential components. This has been made based on the finding that the above problem can be solved efficiently. That is, the present invention provides luu comprising 1 to 5% by weight of pregelatinized starch and fibrous as essential components, and having a fat and oil content of 10% by weight or less.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, "ru" means
If necessary, add ingredients such as raw meat and vegetables, boiled meat and vegetables, or add water and cook by boiling and so on. is there. “Ruu-based food” refers to cooked foods including those cooked from the roux. These foods may include ingredients such as meat and vegetables that have been cooked in advance. It is desirable that roux is cooked usually by adding 1 to 15 times water. The roux of the present invention may be used for cooking any food, but the food in the form in which the sauce portion becomes viscous and becomes entangled with the food material in the state of being cooked, and the flavors such as spices are fused. It is preferably for cooking foods such as curries, stews, sauces, soups and the like. In other words, in these foods, it is originally desired to develop viscosity and flavor in fats and oils and flour by cooking, and the luu of the present invention suitably achieves the same or more novel quality. It is.

First, in the present invention, it is important that the content of fats and oils to be used is 10% by weight (hereinafter abbreviated as%) or less. Preferably 8% or less, more preferably 5%
It is as follows. When the amount of the fat or oil is increased, low calorie directivity cannot be achieved, and it becomes difficult to feel a spicy spicy flavor unique to curry at the time of eating.In the present invention, it is particularly preferable that the fat and oil are not substantially contained. . When using fats and oils, it is preferable to use vegetable fats and oils.
Specifically, it is preferable to use palm oil, cottonseed oil, soybean oil, corn oil and the like as vegetable oils and fats. In addition, the melting point is 5
Oils and fats having a temperature of not more than ℃, preferably -10 ℃ or less are preferred. By using these fats and oils, when the roux is in a paste form, fluidity is imparted, solubility and dispersibility are improved when cooked with water, and good flavor can be imparted to foods.

[0008] Here, the term "contains substantially no fat or oil" means that
This means that fats and oils are not actively added, and does not exclude the presence of a small amount of fats and oils, for example, about 1.5%, resulting from spices and the like. In the present invention, for example, a pseudo fat prepared with pectin or the like can be used.
In the present invention, a pregelatinized starch is used as a raw material for improving the quality of luu having a low fat content. The pregelatinized starch used in the present invention is a crosslinked starch, a starch ester,
Derivatives such as starch ethers, graft copolymers and the like are pregelatinized by a conventional method, and specifically, pregelatinized phosphorylated crosslinked starch, pregelatinized etherified starch, pregelatinized esterified starch, pregelatinized etherified phosphorus, and the like. It is preferably at least one selected from the group consisting of acid-crosslinked starch and gelatinized esterified phosphoric acid-crosslinked starch.
In addition, pregelatinized crosslinked starch, particularly pregelatinized phosphoric acid crosslinked starch, is preferable, and pregelatinized etherified phosphoric acid crosslinked starch is most preferable.

The amount of the pregelatinized starch used is 1 to 10%, preferably 1 to 5%. Thereby, even in the case of a low fat content or no fat content, it is possible to provide a good flavor required for the cooked food and a smooth texture while suppressing roughness of the fiber. If the amount of such a raw material is large, the viscosity becomes high when the roux is in a paste state, and the smoothness and fluidity are lost, which is not preferable. Conversely, if the amount used is small, the above-described effects of improving the flavor and texture cannot be sufficiently obtained. The fibers used in the present invention include vegetables,
Examples thereof include fruit grinds and processed products thereof, dietary fiber, cellulose, spices described below, and fibrous raw materials derived from a plurality of these. The fibrous material can impart viscosity to the luu-based food, and the use of vegetables and fruits can impart a natural body taste. There are no limitations on the types of raw materials, such as vegetables and fruits, and carrots are used as vegetables.
Root vegetables such as radish, potato, sweet potato, leaf vegetables such as spinach, komatsuna, kale, cabbage, lettuce,
Fruits such as pumpkin, eggplant, cucumber, tomato, and pepper, stalks such as onion and asparagus, bulbous vegetables, and beans such as green peas, and fruits such as mango, apple, orange, kiwi, banana, and the like. Vegetables and fruits may be raw or heated, but the former is preferred for characterizing the flavor of vegetables and the like, and the latter is preferred only for imparting viscosity. Vegetables and fruits, particularly those obtained by blanching, steaming or roasting carrots, onions, pumpkins, spinach, and the like, are preferably used because good roasting taste and aroma can be imparted to luu based on these. Conditions for blanching, steaming or roasting are as follows:
~ 60 minutes is good.

[0010] Ginseng, onion, apple, and the like are used to impart smooth color and mouthfeel peculiar to roux-based foods, and ginseng, spinach, pumpkin, and the like are used to enhance palatability by producing a particular color. Each of pigments is desirable. Dietary fiber or cellulose derived from or prepared from vegetables, fruits, or the like can be used in combination with or separately from the above-mentioned ground products. The fibrous material can be prepared by any method, and particularly has an average particle size of about 500 μm or less,
It is preferably about 300 μm or less, for example, having an average particle size of about 10 μm.
Those having a thickness of 0 to 200 μm are desirable for obtaining a smooth viscosity and a mouthfeel peculiar to luu-based foods. In order to improve the preservability of roux, a fibrous powder product can be used, and also in this case, the effect of improving the texture of the food can be satisfactorily achieved. The fibrous material preferably contains 0.1 to 30%, preferably 5 to 20%, and more preferably 5 to 10% as a solid content excluding moisture in the roux. As a result, new physical properties with smooth viscosity and mouthfeel unique to food,
The texture quality can be achieved by a relatively short cooking time (for example, 1 to 5 minutes). If the fiber content is less than 0.1%, the above effect is insufficient and it is difficult to improve the viscosity.
As the viscous material, flour, a thickener and the like may be used as appropriate,
The amount of flour used is preferably 1 to 20%.

The spices used in the present invention include one or a mixture of two or more of curry powder, pepper and / or processed products thereof, and various spices. When using curry powder, it is preferable to use a heat-treated one at 90 to 150 ° C. for 1 to 30 minutes in the absence of fats or oils or in the presence of some fats and oils. Alternatively, it is preferable to use a roasted one. Thereby, the freshness and green odor of the curry powder can be eliminated, and the spicy flavor of the curry can be further enhanced.
The amount of curry powder used is preferably 3 to 10%, more preferably 5 to 8%. Further, the particle size of the spice used in the present invention is preferably finer than in the past. Specifically, it is preferable that all of the spices contained have an average particle size of 90 to 110 μm. As a result, the effect of the present invention such as imparting a smooth texture required for cooked food even with a low fat content and no fat addition is further improved. In the present invention, in addition to the above components,
Seasonings such as one kind or a mixture of two or more kinds of salt, sugar, meat extract, sugars and the like can be used. The amount of the seasoning to be used may be appropriately determined according to the desired aroma of curry and the like and the taste. In the present invention, the temperature is 1 to 90 ° C. to 150 ° C.
It preferably contains meat extract and sugars that have been heat-treated for 60 minutes. Further, in the present invention, an antioxidant, a flavor, a coloring agent, and the like may be used.

The roux of the present invention can be in various forms such as solid (plate, powder, granule, etc.), paste, and liquid. The pasty roux of the present invention can be easily produced, for example, by the following method. Using the above raw materials,
Basically, these can be obtained as a mixed form. In order to balance the flavor of the raw materials, the raw materials are preferably heated and mixed at a temperature not exceeding 100 ° C., preferably about 80 to 90 ° C. For example, milled vegetables and fruits and oils and fats are mixed by heating at about 80 to 90 ° C. for about 1 to 20 minutes, and then pre-gelatinized starch, spices and other ingredients are added as needed to further add 80 to 90 ° C. It is preferable to obtain a roux by heating and mixing for about 3 to 10 minutes. When no fats or oils are used, the above raw materials may be heated and mixed together. Aw of the paste-like roux of the present invention is preferably 0.90 or less, and preferably 0.75 or less.
At 0.90 this gives good shelf life. The viscosity of the roux is between 500 and 200,000 cp, preferably 500
It is preferably from 0 to 20000 cp (measured with a B-type viscometer at 25 ° C., the same applies hereinafter), which improves the solubility and the suitability for extrusion from a container. The roux obtained by the above configuration contains raw materials necessary as a raw material for cooking by adding water, and is mainly in the form of a paste. On the other hand, a roux other than a paste can be easily prepared by a conventional method using the above components.

[0013]

According to the present invention, it is possible to provide a spice which is spicy because the flavor of the spice is felt sharply, has no sticky feeling even when squeezed, and has a healthy (caloric reduction). In particular, in various dishes cooked using this roux, a unique body taste is exhibited, there is no roughness due to fibers such as spices, the tongue is smooth, and high quality can be obtained even with a low fat content and no fat addition. . Furthermore, according to Lou finished in a paste or the like using fibrous material as a viscous material, favorable viscosity can be achieved by cooking in a short time, and it is maintained even when the product temperature is lowered. It is possible to obtain a new and high-quality roux-based food such as curry that is excellent in health (with low oil content) and excellent in palatability given these colors. Therefore, the roux of the present invention can be widely used as various seasonings as well as curry roux, stew roux, and yasushi rice roux. Next, the present invention will be described with reference to examples.

[0014]

【Example】

Example 1 25 parts by weight of a ground spinach grind (hereinafter abbreviated as part) concentrated after blanching at 100 ° C. for 2 minutes,
10 parts of milled onion obtained by roasting the chopped onion at 100 ° C. is heated and mixed to 85 ° C., and 4 parts of gelatinized etherified phosphoric acid-crosslinked starch, 4 parts of curry powder, 15 parts of spinach powder, and 7 parts of sugar , 2 parts of salt and 16 parts of powdered seasoning were added and mixed and maintained at the above temperature for 15 minutes, and then hot-packed into a bag-like container to produce curry roe. This curry roe has an average particle size of about 250 μm and a fibrous solid content of about 7%.
It was a paste that could be easily extruded from a container having a fat and oil content of about 3%, a pH of about 5.0, an Aw of about 0.85, and a viscosity of about 15,000 cp. Water was added to the curry roe described above, appropriate ingredients were added, and the curry was cooked by boiling. By boiling for about 5 minutes, the curry has a smooth viscosity, is smooth and easy to eat when eaten, has a small amount of fat and oil, has a good taste, and has a smooth texture. Was. The spinach had a beautiful appearance with a green color. Further, even when the curry was cooled, the above viscosity was maintained.

Example 2 Carrefour was prepared in the same manner as in Example 1 except that the carrots obtained by pulverizing the carrots obtained by grinding the spinach were changed to 20 parts of carrots obtained by blanching at 98 ° C. for 30 minutes and the spinach powder was changed to 12 parts of ginseng powder. Manufactured. This curry roe has an average particle size of about 250 μm and a fibrous solid content of about 5 μm.
%, Fat content about 5%, pH about 5.5, Aw about 0.85,
It was a paste that could be easily extruded from a container having a viscosity of about 15,000 cp. When the curry was cooked from the curry roe in the same manner as in Example 1, the curry was smooth and stable with high quality and suitable flavor and texture, as in Example 1, and the red color of the carrot was brilliant. Had a beautiful appearance.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Akiko Kobayashi 1-5-7 Mikitei Sakaecho, Higashiosaka-shi, Osaka House Foods Co., Ltd. (56) References JP-A-9-206035 (JP, A) (58) ) Surveyed field (Int.Cl. ⁷ , DB name) A23L 1/39-1/40 A23L 1/307 A23D 9/00

Claims (8)

(57) [Claims] 1. A pre-gelatinized modified starch comprising 1 to 10% by weight ,
A roux comprising a fibrous material, which is a ground vegetable or fruit or a processed product thereof , wherein the content of fats and oils is 10% by weight or less. 2. The roux according to claim 1, wherein the pregelatinized starch is a pregelatinized phosphoric acid crosslinked starch. 3. The roux according to claim 1, wherein the average particle size of the fibrous material is 500 μm or less. 4. The roux according to claim 3, which contains 0.1 to 30% by weight of fibrous material as a solid content. 5. The method according to claim 1, which does not substantially contain fats and oils.
A roux according to any one of the preceding claims. 6. The roux according to claim 1, wherein the fat is a vegetable fat. 7. The roux according to claim 1, which is a pasty roux. Claim 8. 500-200000 cp (B at 25 ° C
8. The luu according to claim 7, which has a viscosity (measured by a viscometer).