JPH1057023A - Roux and production of roux-based food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain roux capable of more simply producing roux-based food having good taste. SOLUTION: This roux capable of imparting viscosity and taste to foods in a short time is obtained by including a viscosity-imparting material, oil and fat and seasoning raw material, as necessary, adding water and/or food ingredient thereto and carrying out heat cooking in fluid state by a frying pan or a cooling device having a function equivalent to the frying pan.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to luu, a material for heating and cooking luru-based foods such as curries and stews using a frying pan or the like, and a method for producing ruu-based foods using the same.

[0002]

2. Description of the Related Art Instant solid curry roe and the like, which have been generally used in the past, contain fats and oils and flour, and are added with water and ingredients, and then boiled for a relatively long time, thereby imparting a specific viscosity and flavor. In a busy living environment, the above-mentioned cooking mode is not always simple, but a more easily cooked and flavored roux with new performance, or a method for producing food using the same is required. I was

[0003]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and has as its object to provide a roux which can more easily produce a flavorful luu-based food. Another object is to provide a method for producing a luu-based food using the same.

[0004] As a result of the earnest study of the present inventors, it has been found that a roux which contains a viscosity-imparting material, fats and oils, and a flavourant and which is cooked in a frying pan to give a desired viscosity and flavor in a short period of time has a desired purpose. Is achieved. That is, according to the above-mentioned roux, a viscosity-imparting material such as ground vegetables, fats and oils, and flavor ingredients are appropriately contained, and when heated relatively strongly in a frying pan, the viscosity required in a short time is imparted. The strong heating makes the flavor and aroma stand out sharply, making it possible to easily produce new and high-quality luu-based foods.

[0005]

That is, the present invention has been made based on the above-mentioned new findings, and includes a viscosity-imparting material, a fat and oil, and a flavoring material. The present invention also provides a roux characterized by being able to impart viscosity and flavor to food in a short time by heating and cooking in a fluidized state with a frying pan or a cooking appliance having a function equivalent thereto. In addition, the ingredients are heated in advance using a frying pan or a cooking utensil having a function equivalent thereto, and the above-mentioned roux and water as needed are added thereto. A method for producing a luu-based food, characterized by imparting viscosity and flavor to the food.

[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 in a fluidized state a frying pan or a cooking utensil with equivalent functions (wok, sotaperan,
It is a food material for cooking foods such as curries, stews, etc. by cooking with a wide-open mouth such as a hot plate or an earthen pot. “Ruu food” refers to a cooked food prepared from the above roux. These foods may include ingredients such as meat and vegetables that have been cooked in advance.

(Form of Ruu) The roux of the present invention may be used for cooking any food, but when cooked, the sauce portion becomes viscous in the sauce portion and becomes entangled with food, causing spices and the like. Desirably, it is for cooking foods in a form in which flavor and aroma are fused, particularly for cooking foods such as curries, stews, sauces, soups, and the like. desirable. In other words, in these foods, it is originally desired to develop viscosity, flavor and aroma in flour and the like by heating and cooking, and the roux of the present invention is more preferably equivalent to or more novel in viscosity,
This is because flavor and aroma can be easily achieved.

The roux of the present invention can be in the form of a liquid, a paste, a powder, a flake, a granule, a solid, and the like. These may be in the form of cooked with water,
In a liquid or paste form, it may be cooked as it is without adding water (straight type). The roux may be in the form of retort or aseptic filling. The retort product tends to generate an unpleasant odor at the time of sterilization, but the roux of the present invention sharply expresses a good aroma at the time of cooking, thereby reducing the unpleasant odor and is thus suitable for a retort product. If the ingredients are not included in the roux in advance, the above-described effects can be more remarkably obtained. Each raw material may be separately packaged to form a roux without departing from the spirit of the present invention. In particular, roux is cooked in a frying pan or the like within 20 minutes, preferably within 10 minutes, within a range of 200 to 3000 cp (measured with a B-type viscometer at 60 ° C., the viscosity during heating is the same hereinafter), preferably 800. It is preferred that a viscosity of ~ 1200 cp be imparted to the luu-based food. That is, this makes it possible to produce a high-quality food with a smooth viscosity in a short time. The above-mentioned viscosity can be appropriately achieved based on the following viscosity-imparting material, adjustment of water content of ruw, and the like. Further, in the case of a straight type paste-like roux or the like, the viscosity at the time of storage at room temperature is 3000 cp or less (measured with a B-type viscometer at 25 ° C., the same applies to the viscosity at the time of storage).
It is better to be less than 000 cp. This makes it easy to take out of the container, easily disperse in a frying pan, and is not easily boiled during heating and is not easily burnt.

Further, if the luu is added to water, oils and fats, ingredients and the like as required, and is brought into a fluidized state during heating and cooking (hereinafter referred to as a fluidized state), the fat and oil content is 15% by weight (hereinafter abbreviated as%). Preferably 10% or less, more preferably 3.5%
It is preferable to make up to 5%. 15 fat content
%, The flavor and aroma of the flavor ingredients and ingredients may not be sufficiently expressed by heating (the flavor and the aroma are easily masked by the fats and oils), and the flavor and the viscosity are likely to be heavy. The flavor and aroma can be sharply expressed in foods, giving a refreshing flavor and smooth viscosity.
In addition, it is preferable to contain 0.01% or more, preferably 2% or more of fats and oils, since a kokumi peculiar to fats and oils is given. In addition,
In the present specification, the content ratio of a raw material means a ratio of the raw material to a fluid portion excluding other ingredients in a fluid state, unless otherwise specified. The roux may be darkened by heating in a frying pan or the like, and it is desirable to make the color lighter in consideration of this.

[0010] In the case of a straight type liquid or paste-like ruw, the water content of the ruw during storage is 50 to 9%.
The composition of 5% is preferable because it has good storage stability, is easy to take out of the container, has good dispersibility, does not burn when cooked, and can appropriately evaporate water to achieve a desired viscosity. If the above-mentioned roux is put in a flexible tube-shaped or bag-shaped container, it can be easily extruded and mixed with other ingredients to perform a cooking operation. Of course, when a commercial product is used, it is needless to say that an appropriate treatment for imparting preservability can be performed.

(Raw Materials) Raw materials used for the roux of the present invention include, as essential components, viscosity-imparting materials, fats and oils, and flavor raw materials, and as other materials, pH adjusters, emulsifiers, and the like. As the viscosity-imparting material, specifically, ground vegetables and fruits,
These cut materials, starch-based raw materials, thickeners and the like can be used as one kind or as a mixture of two or more kinds. The above-mentioned milled material and cut material are not limited to types, and vegetables include root vegetables such as ginseng, radish, potato, sweet potato, spinach, komatsuna, kale, cabbage, leaf vegetables such as lettuce, pumpkin, eggplant, cucumber, tomato, Fruits such as peppers, stems such as onion and asparagus, beans such as bulb vegetables and green peas, and fruits such as mango, apple, orange, kiwi, banana and the like can be mentioned. Vegetables,
The fruit may be raw or heated. Potatoes, onions, etc. produce unique colors and enhance palatability in imparting lubricity with smooth viscosity and mouthfeel, and colored pigments such as carrot, spinach, pumpkin etc. 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 ground material, dietary fiber, and cellulose can be prepared by grinding (including straining) and prepared by any method.
0 μm or less, preferably about 350 μm or less, for example, having an average particle size of about 250 to 300 μm;
Those having a size of about mm square or less, preferably about 3 mm to about 10 mm square are desirable for imparting smooth viscosity and mouthfeel peculiar to the roux-type food. Grinds and cuts are 6% or more, preferably 8 to 10% in terms of raw materials in terms of vegetables and fruits.
It is better to contain 80%. This makes it possible to achieve novel physical properties and texture with smooth viscosity and mouthfeel peculiar to food by heating for a relatively short time. If the content is less than 6%, the above effect tends to be insufficient. In addition, in this specification, the amount of the milled material, the cut material, and the like all represent the raw conversion amount.

The starch-based raw material can be used without any particular limitation, and includes various types of starch and wheat flour. Examples of the various starches include natural starches of various origins (eg, potato, flour, corn, etc.) such as wheat flour, pregelatinized versions thereof, and processed starches. Here, examples of the processed starch include crosslinked starch, acid-treated starch, heat-treated starch, oxidized starch, esterified starch, and etherified starch. Heat-treated flour may be used as the flour. The starch contained in the starch-based raw material may or may not be pregelatinized, but any may be used.However, if a partially pregelatinized starch-based raw material is used, or if a partially pregelatinized starch is included in the roux, This is preferable because a desired viscosity can be obtained quickly during cooking.

[0013] The amount of the starch-based raw material is optional, but the starch content is preferably 5% or less in the roast, more preferably 1 to 3.5%. When the content is more than 5%, the viscosity and the mouthfeel tend to be heavy. When the content is within the above range, smooth and suitable viscosity and mouthfeel can be obtained. When the amount of the starch-based material is small, a smoother and smoother viscosity is achieved.

As the thickening agent, one or two kinds of gums such as gum arabic, xanthan gum, guar gum and locust bean gum, proteins such as milk protein (milk casein), gelatin, gluten, pectin and dextrin, sugars and fibers, etc. It can be used as a mixture of the above. It is particularly desirable to use a heat-resistant thickener.

The fats and oils are not particularly limited, but include fats and oils having a melting point of 20 to 40 ° C. Moreover, it is preferable to use vegetable fats and oils. Specifically, it is preferable to use vegetable oils such as palm oil, cottonseed oil, soybean oil, and corn oil. By using the above-mentioned fats and oils, fluidity is given to the roux, solubility and dispersibility during cooking are improved, and good flavor can be imparted to foods. In addition, beef tallow, lard, butter, margarine, and the like may be appropriately used in combination. Fats and oils can also be used in the form of the following spice extract oils. Fats and oils may be included in the roux as long as the above content is achieved.

As a flavor material, various spices, for example, one or more of coriander, fennel, cardamom, fenugreek, cumin, dill, clove, caraway, nutmeg, mace, anise, celery, laurel, thyme, turmeric, etc. And mixtures thereof. The spices can be used directly as raw or dried products, or in the form of spice extracts, flavors, oils and the like. In the latter case, the flavor of the food having the characteristic viscosity according to the present invention can be enhanced. The content of the spices may be appropriately determined according to the degree of flavor of the desired food. For example, the extract, flavor, oil, etc. is 0.5 to 2%, preferably 0.7 to 1.7%. Is good. That is, the flavor can be suitably enhanced by these.

As the seasoning, one or a mixture of two or more of salt, sugar, various seasonings (meat extract, vegetable extract, sodium glutamate, etc.) can be used. May be determined as appropriate according to the degree of flavor of the food. In addition, citric acid, malic acid, and the like can be used as the pH adjuster. In particular, it is preferable that the pH of luu is adjusted to 4.7 to 6.0 from the viewpoint of flavor, and the pH is adjusted to 6.0 or more. It is desirable to stably maintain the color tone and the like of ground vegetables and fruits.

Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, and lecithin. Specific examples include one or a mixture of two or more of monoglycerin fatty acid ester, polyglycerin fatty acid ester, and enzyme-treated lecithin. Thus, the viscosity of the food can be made smooth and the dispersion state of the raw material can be stabilized. In addition, as other raw materials, nutrients of vitamins and calcium, flavoring agents, coloring agents, and the like can be used.

(Method for Producing Luu and Luu-based Foods) The luu of the present invention can be obtained by using the above-mentioned raw materials and basically mixing them. In order to balance the flavor of the raw materials, the raw materials should be about 85-98 ° C, preferably 90-9 ° C.
It is preferable to heat and mix at about 5 ° C. for about 10 to 15 minutes. In the case of retort sterilization, it may be performed at about 121 to 122 ° C. for about 25 to 28 minutes.

Fry the ingredients in advance in a frying pan or the like and heat them.
Add the above-mentioned roux and water as needed, further cook in a fluidized state, continue heating until boiling, for example, or heat for a few minutes after boiling to obtain the viscosity and flavor required in a short time. Produce a luu-based food with aroma. In this case, the food is finished to the above-mentioned viscosity.

Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples.

【Example】

Example 1 Wheat flour 1.8 obtained by roasting 62 parts by weight of lard (hereinafter abbreviated as part) and 38 parts of flour at 120 ° C. for 70 minutes.
2 parts, 35 parts of onion cut to about 8 mm square, 7 parts of ground tomato, and seasoning liquid 25 containing sodium glutamate
The mixture was heated and mixed to 95 ° C., and after maintaining the mixture at the above temperature for 15 minutes, 1.3 parts of a spice was added, and the mixture was sealed in a pouch. This was sterilized by a steam retort at 122 ° C. for 28 minutes to produce curry roe. This curry roe contains about 30% of cut onions and about 27% of ground tomatoes in a raw equivalent, a pouch having a fat and oil content of about 4.5%, a water content of about 55%, a pH of about 4.9 and a viscosity of about 650 cp. It was a paste (straight type) that could be easily extruded.

In a frying pan, draw 8 parts of salad oil,
0 parts, 80 parts of squid and 70 parts of scallop were added, fried for about 2 minutes, 400 parts of the above-mentioned curry roe was added, and the mixture was boiled while stirring, and the mixture was boiled to cook the curry. In addition, the oil content of the fluid luu before boiling is about 5.
5%. The curry obtained has a viscosity of about 500 cp and has a smooth viscosity. It is smooth and easy to eat when eaten, and a small amount of fat and oil is refreshed, and the flavor and aroma of spices are drawn out sharply. Was of high quality.

Example 2 Carrot ground (average particle size about 250-300 μm) 30
Parts and ground onion (average particle size about 250-300μ
m) 70 parts were heated and mixed at 85 ° C. for 20 minutes and hot-packed in a bag-like container (Product A). Separately, beef tallow 5
0 parts and 50 parts of flour are roasted at 135 ° C. for 45 minutes, and 60 parts of flour luw, 20 parts of sugar, 10 parts of salt and 10 parts of spice extract oil are heated and mixed at 115 ° C. for 25 minutes and cooled. Into a bag-shaped container and sealed (product B).

The product A is based on the total amount of the products A and B.
The paste contained about 50% of ground carrots and onions, and was easily extruded from a pouch having a water content of about 40%, a pH of about 6, and a viscosity of about 1000 cp. Product B
Was a paste which could be easily extruded from a pouch having a fat content of about 30%, a water content of about 5%, a pH of about 6, and a viscosity of about 3000 cp.

Using the above products A and B at the same time, curry was prepared in the same manner as in Example 1 except that 200 parts of water were simultaneously added. The oil and fat content of the fluid luu before boiling was about 8%. The curry obtained had a viscosity of about 1000 cp and, as in the case of Example 1,
It was of high quality with smooth and stable viscosity, suitable mouthfeel, flavor and aroma, and had a beautiful appearance with the red color of carrots.

[0026]

According to the method of the present invention for producing ruu and ruu-based foods, the following effects can be obtained. (1) According to the roux of the present invention, the ingredients are stir-fried in a frying pan or the like and heated in addition to the ingredients, whereby the desired viscosity is imparted in a short time, and the flavor and aroma of the ingredients are sharply emphasized. New and high-quality luu-based foods can be easily produced. (2) According to the roux in a liquid or paste form, when used for cooking, it can be easily extruded from a container and dispersed, and according to the roux in a flake or granular form, an appropriate amount is sprinkled.
They can be easily dispersed and dissolved for use, and all of them exhibit excellent convenience in a specific cooking mode using a frying pan or the like. (3) The luu-based food produced by the luu of the present invention with a specific viscosity and a low oil and fat content has a smooth viscosity and a refreshing flavor. This product has features that it is easy to eat, has little heartburn, is excellent in health, is transparent, and the ingredients are prominent. (4) According to the method for producing a luu-based food of the present invention, a high-quality ruu is cooked in a simple, short-time cooking mode in which ingredients are stir-fried in a frying pan or the like, and a specific luu is added and cooked. It becomes possible to manufacture a system food. The above-mentioned cooking mode is a novel one, and is clearly different from the conventional method for producing a luu-based food.

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[Procedure amendment]

[Submission date] September 3, 1996

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0009

[Correction method] Change

[Correction contents]

[0009] Furthermore, when the luu is added to water, oils and fats, ingredients and the like as required, and brought into a fluidized state during heating and cooking (hereinafter referred to as a fluidized state), the oil and fat content is 15% by weight or less (hereinafter abbreviated as%). , Preferably 10% or less, more preferably 3.5 to 5%. When the fat content exceeds 15%, the flavor and fragrance of the flavor raw materials and ingredients may not be sufficiently manifested by heating and cooking (the flavor and fragrance are easily masked by the fat), and the flavor and viscosity tend to be heavy, According to the above range, the flavor and aroma can be sharply expressed in the food, and the food can have a refreshing flavor and a smooth viscosity. In addition, it is preferable to contain 0.01% or more, preferably 2% or more of fats and oils, since a kokumi peculiar to fats and oils is given.
In addition, in this specification, the content ratio of the raw material means the ratio of the raw material to the fluid portion excluding other components in the fluid state, unless otherwise specified. Lou may be darkened by cooking with a frying pan,
In consideration of this, it is desirable to make the color tone lighter.

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction contents]

(Raw Materials) Raw materials used for the roux of the present invention include, as essential components, viscosity-imparting materials, fats and oils, and flavor raw materials, and as other materials, pH adjusters, emulsifiers, and the like. As the viscosity-imparting material, specifically, ground vegetables and fruits,
These cut materials, starch-based raw materials, thickeners and the like can be used as one kind or as a mixture of two or more kinds. The above-mentioned milled material and cut material are not limited to types, and vegetables include root vegetables such as ginseng, radish, potato, sweet potato, spinach, komatsuna, kale, cabbage, leaf vegetables such as lettuce, pumpkin, eggplant, cucumber, tomato, Fruits such as peppers, stems such as onion and asparagus, beans such as bulb vegetables and green peas, and fruits such as mango, apple, orange, kiwi, banana and the like can be mentioned. Vegetables,
The fruit may be raw or heated. Potatoes, onions, etc. produce unique colors and enhance palatability in imparting lubricity with smooth viscosity and mouthfeel, and colored pigments such as carrot, spinach, pumpkin etc. 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 ground material, dietary fiber, and cellulose can be prepared by grinding (including straining) and prepared by any method.
0 μm or less, preferably about 350 μm or less, for example, having an average particle size of about 250 to 300 μm;
Those having a size of about mm square or less, preferably about 3 mm to about 10 mm square are desirable for imparting smooth viscosity and mouthfeel peculiar to the roux-type food. Ground, cut , dietary fiber
And cellulose are 6% as raw vegetables and fruits
As described above, the content is preferably 8 to 80%. This makes it possible to achieve novel physical properties and texture with smooth viscosity and mouthfeel peculiar to food by heating for a relatively short time. If the content is less than 6%, the above effect tends to be insufficient. It should be noted that, in this specification, crushed material, cut material , food
The amounts of raw fiber and cellulose are all expressed in raw equivalent.

Continuation of the front page (72) Inventor Kensei Kobayashi House Foods Co., Ltd. 1-5-7 Mikitei Sakaecho, Higashiosaka City, Osaka Prefecture

Claims (5)

[Claims] Claims 1. A viscosity-imparting material, comprising fats and oils and a flavor material,
By adding water and / or ingredients as needed and heating and cooking in a fluidized state with a frying pan or a cooking utensil having the same function, it is possible to impart viscosity and flavor to food in a short time. Ruu to do. 2. The roux according to claim 1, which is selected from a liquid, a paste, a powder, a flake, a granule and a solid. 3. 200 to 200 minutes by heating and cooking.
The luw according to claim 1, which is given a viscosity of 3000 cp. 4. The roux according to claim 1, wherein the oil and fat content in the fluidized state is 15% by weight or less. 5. Heating the ingredients in advance using a frying pan or a cooking utensil having a function equivalent thereto, adding the roux according to claim 1 and water as required, and further cooking in a fluidized state. A method for imparting viscosity and flavor to food in a short time.