JP2001029050A - Oil or fat composition for water-containing solid roux - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil-and-fat composition which is used for water-containing solid roux, can be compounded with an aqueous phase component such as a fresh cream without worrying physical problems such as water separation and can produce the solid roux having a good flavor. SOLUTION: This oil-and-fat composition for water-containing solid roux comprises an oil-and-fat and an emulsifier. The emulsifier comprises one or more esters selected from the group consisting of sucrose fatty acid esters, glycerol fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters. A water-containing solid roux uses the oil-and-fat composition which is used for the water-containing solid roux and comprises the oil-and-fat and the emulsifier, and preferably contains an aqueous phase component in an amount of 1 to 50 wt.%. The method for producing the water-containing solid roux comprises preparing a roux from the oil-and-fat composition which is used for the water-containing solid roux and comprises the oil-and-fat and the emulsifier, adding a solid phase component and then stirring the mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an oil / fat composition for a water-containing solid roux having a good taste, in particular, an aqueous phase component such as fresh cream can be blended without concern about physical problems such as water separation.
The present invention relates to an oil / fat composition for a water-containing solid roux capable of producing a solid roast having good flavor.

[0002]

2. Description of the Related Art A conventional solid roux, such as curry roux, is produced by mixing and heating edible oil and fat and flour, and mixing curry powder, spices and seasonings. As a product, powder is dispersed in the continuous phase of fats and oils, contains only a very small amount of water component, such as whipped cream etc. that is blended to give fullness and real feeling and luxury Due to physical problems such as water separation, only a very small amount of the water phase component can be added, and furthermore, the water is blown off in the boiling down process, and the original purpose of blending has been reduced.

As a method of kneading a water-containing substance into a solid roux, a method for producing a solid roux (Japanese Patent Publication No. 7-85707) has been proposed. This production method involves preparing and adding a W / O emulsion when producing a solid roux, and thus has a drawback that the W / O emulsion is easily separated.

Accordingly, an object of the present invention is to provide an oil and fat for a water-containing solid roux which can be mixed with an aqueous phase component such as fresh cream without concern for physical problems such as water separation, and can produce a solid roast having a good flavor. It is to provide a composition.

[0005]

SUMMARY OF THE INVENTION The present invention has achieved the above object by providing an oil / fat composition for a water-containing solid roux comprising an oil / fat and an emulsifier.

[0006] The present invention also provides a hydrated solid roux using a hydrated solid roast oil / fat composition comprising an oil and fat and an emulsifier.

[0007] The present invention also provides a method for producing a roux using an oil / fat composition for a water-containing solid roux comprising an oil and fat and an emulsifier, and then adding an aqueous phase component to the roux and mixing them. It is intended to provide a method for producing a solid roux.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the oil-and-fat composition for a water-containing solid roux of the present invention will be described in detail. The oil / fat composition of the present invention contains an oil / fat and an emulsifier as essential components, and is used, for example, for a water-containing solid roux such as curry, stew, and coconut.

The fats and oils used in the fat and oil composition of the present invention may be any edible fats and oils. For example, various plants such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork oil, cocoa butter, fish oil and whale oil Oils and fats, animal fats and oils,
Processed fats and oils that have been subjected to one or more treatments selected from fractionation and transesterification are included. In the present invention,
These fats and oils can be used alone or in combination of two or more.

The amount of the above fats and oils to be used in the fat and oil composition of the present invention is preferably 20 to 99.9% by weight, more preferably 40 to 99.5% by weight, further preferably 60 to 99% by weight, and most preferably. Is 70 to 98% by weight.

The emulsifier used in the fat and oil composition of the present invention may be any one that can be used in foods, and is preferably
One or two or more selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters.

The fatty acid residue constituting the sucrose fatty acid ester is not particularly limited. For example, lauric acid,
And residues of myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, erucic acid and the like.

The glycerin fatty acid ester includes
Polyglycerin condensed ricinoleate and / or polyglycerin fatty acid ester are preferably used. here,
Examples of the polyglycerin residues constituting the polyglycerin fatty acid ester include polyglycerin having a degree of polymerization of 3 to 10 such as triglycerin, tetraglycerin, pentaglycerin, hexaglycerin, heptaglycerin, octaglycerin, nonaglycerin and decaglycerin. Glycerin residues are preferred. Further, the fatty acid residue constituting the polyglycerin fatty acid ester is not particularly limited,
For example, residues of lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and the like can be mentioned.

As the fatty acid residue constituting the sorbitan fatty acid ester and the fatty acid residue constituting the propylene glycol fatty acid ester, those exemplified as the fatty acid residue constituting the polyglycerin fatty acid ester can be mentioned.

In the present invention, it is more preferable to use a sucrose fatty acid ester and a polyglycerin condensed ricinoleate in combination as the emulsifier.
Most preferably, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester and polyglycerin fatty acid ester are used in combination.

The HLB of the emulsifier is not particularly limited,
When a sucrose fatty acid ester is used as the emulsifier, it is preferably 1 to 5, more preferably 1 to 3, and
When polyglycerin fatty acid ester, sorbitan fatty acid ester, or propylene glycol fatty acid ester is used as the emulsifier, it is preferably 1 to 10, more preferably 1 to 5, and still more preferably 1 to 4.

As the above-mentioned emulsifier, lecithin and the like can be used in addition to the above-mentioned preferable emulsifier.

The amount of the emulsifier used is preferably 0.1 to 80% by weight, more preferably 0.5 to 60% by weight, more preferably 1 to 40% by weight, in the oil or fat composition of the present invention.
Most preferably, it is 2 to 30% by weight. If an emulsifier is not used in the oil and fat composition of the present invention, oil separation occurs when the composition is used in a water-containing solid roux, and it is essential to use an emulsifier, in order to particularly prevent such oil separation. Preferably, it is used in an amount within the above range. The amount of the emulsifier used does not differ depending on the type of the emulsifier used.

In the fat and oil composition of the present invention, a coloring agent, a flavoring agent, an antioxidant and the like can be used, if necessary, in addition to the fat and oil and the emulsifier.

The oil-and-fat composition for a water-containing solid roux of the present invention can be obtained by melting edible oil-and-fat, adding an emulsifier and mixing. If necessary, a physical treatment such as plasticization may be performed.

A roux is produced using the oil-and-fat composition for a water-containing solid roux comprising an oil and a fat and an emulsifier thus obtained, and then an aqueous phase component is added to the roux and mixed to obtain a hydrous roast. A solid roux can be manufactured.

The method for producing a water-containing solid roux using the oil-and-fat composition for a water-containing solid roux of the present invention includes two methods in detail. As a first method, the oil-and-fat composition for a water-containing solid roux of the present invention is added to and dissolved in a solid roux manufactured by a conventional method. The dissolving temperature varies depending on the type of fats and oils used, but can be dissolved by setting the temperature to 30 to 70 ° C. In this method, an aqueous phase component is added to the melted roux and mixed. As a second method, a method of producing a roux using the oil-and-fat composition for a water-containing solid roux of the present invention in the whole or a part of the mixed fats and oils during the production of the solid roux, adding an aqueous phase component thereto, and mixing. It is.

When the hydrated solid roux is produced by the former method, the amount of the composition in the hydrated solid roux obtained is preferably 5 to 50% by weight, more preferably 5 to 40% by weight. Wt%, most preferably 5%
It is used to be 〜30% by weight. When the water-containing solid roux is produced by the latter method, the amount of the composition in the obtained water-containing solid roux is preferably 10 to 60% by weight, more preferably 15 to 5%.
0% by weight, most preferably 20-45% by weight. In both methods, after mixing and stirring the aqueous phase components, they may be put into a mold and cooled, or if necessary, may be heated and sterilized after heating and sterilizing the water-containing solid roux, and then put into a cool.

The aqueous phase component used in the hydrated solid roast may be any edible water-containing material having fluidity. For example, fresh cream (pure fresh cream, whipped cream), water, liquid sugar, reduced starch syrup, condensed milk, fruit / vegetable extracts, pastes, broths of poultry / fish / seafood and processed products thereof can be used.

The amount of the aqueous phase component to be used is preferably 1 to 50% by weight, more preferably 3 to 40% by weight, and still more preferably 5 to 30% by weight, based on the weight of the solid hydrate. If the amount is less than 1% by weight, the flavor of the aqueous phase component may not be obtained, so that it is not preferable. If the amount is more than 50% by weight, the water-containing solid rue may be separated.

In the water-containing solid roux, if necessary, other components such as salt, sugar, dairy products, seafood, poultry and meat,
Vegetables, fruits, pigments and the like and processed products thereof may be added.

[0027]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. In the following examples, “%” means “% by weight” unless otherwise specified.

Example 1 A mixture of beef tallow and palm oil (80%) was dissolved, and 5% of sucrose erucic acid ester (HLB2), 10% of polyglycerin condensed ricinoleate, and 5% of hexaglycerin hexastearate (HLB4) were added. The mixture was mixed to obtain the oil-and-fat composition for a water-containing solid roux of the present invention. To 72.25% of solid curry roux manufactured by a conventional method, 12.75% of the above-mentioned oil-containing composition for a water-containing solid roux was added, and the mixture was heated to 60 ° C. and 15% of fresh cream was added to 85% of a well-stirred roux. The mixture was added, stirred again, placed in a mold, and cooled. There was no inconvenience such as separation in the obtained water-containing solid curry roux, and the flavor was good. Curry rice was prepared using the obtained water-containing solid curry roux, and was good in flavor and taste.

Example 2 A mixture of beef tallow and palm oil (80%) was dissolved, and sucrose erucic acid ester (HLB2) (5%), polyglycerin condensed ricinoleate (10%), and tetraglycerin pentastearate (HLB2) (5%) were added. The mixture was mixed to obtain the oil-and-fat composition for a water-containing solid roux of the present invention. To 72.25% of solid curry roux produced by a conventional method, 12.75% of the above-mentioned oil-containing composition for a water-containing solid roux was added, and the mixture was heated to 55 ° C and 15% of fresh cream was added to 85% of a well-stirred roux. The mixture was added, stirred again, placed in a mold, and cooled. There was no inconvenience such as separation in the obtained water-containing solid curry roux, and the flavor was good. Curry rice was prepared using the obtained water-containing solid curry roux, and was good in flavor and taste.

Example 3 40% of a mixed fat and oil of beef tallow and palm oil was dissolved, and 20% of sucrose erucic acid ester (HLB2), 20% of polyglycerin condensed ricinoleate and 20% of hexaglycerin hexastearate (HLB4) were added. The mixture was mixed to obtain the oil-and-fat composition for a water-containing solid roux of the present invention. To 72.25% of solid curry roux manufactured by a conventional method, 12.75% of the above-mentioned oil-containing composition for a water-containing solid roux was added, and the mixture was heated to 60 ° C. and 15% of fresh cream was added to 85% of a well-stirred roux. The mixture was added, stirred again, placed in a mold, and cooled. There was no inconvenience such as separation in the obtained water-containing solid curry roux, and the flavor was good.
Curry rice was prepared using the obtained water-containing solid curry roux, and was good in flavor and taste.

Example 4 90% of a mixed fat of beef fat and palm oil was dissolved, and 4% of sucrose erucic acid ester (HLB2), 4% of polyglycerin condensed ricinoleate, and 2% of hexaglycerin hexastearate (HLB4) were added. The mixture was mixed to obtain the oil-and-fat composition for a water-containing solid roux of the present invention. 12.75% of the above-mentioned oil-containing composition for a water-containing solid roux is added to 72.25% of a solid curry roux manufactured by a conventional method, and the mixture is heated to 60 ° C., and 95% of a roasted well roasted with 5% of a fresh cream. The mixture was added, stirred again, placed in a mold, and cooled. There was no inconvenience such as separation in the obtained water-containing solid curry roux, and the flavor was good. Curry rice was prepared using the obtained water-containing solid curry roux, and was good in flavor and taste.

Example 5 80% of a mixed fat of beef tallow and palm oil was dissolved, and 5% of sucrose erucic acid ester (HLB2), 10% of polyglycerin condensed ricinoleate, and 5% of tetraglycerin pentastearate (HLB2) were added. The mixture was mixed to obtain the oil-and-fat composition for a water-containing solid roux of the present invention. 34% of flour and 34% of the oil-and-fat composition for a water-containing solid roux were stir-fried to 100 ° C. or higher, and 12.75% of curry powder and 4.25% of seasoning were combined to produce a roux. 15% of fresh cream was added to 85% of this roux, stirred again, placed in a mold, and cooled. There was no inconvenience such as separation in the water-containing solid curry roux, and the flavor was good. Curry rice was prepared using the obtained water-containing solid curry roux, and was good in flavor and taste.

[0033]

EFFECT OF THE INVENTION By using the oil-and-fat composition for a water-containing solid roux of the present invention, there is no particular need for special equipment and process, and there is concern about physical problems such as water separation of the aqueous phase component such as fresh cream. And can provide a hydrous solid roast having a good flavor.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Yoshifumi Okumura 7-2-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kako Co., Ltd. (72) Inventor Tomohiro Ishikawa 7-2-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. F-term (reference) 4B026 DC01 DG01 DG11 DK01 DK03 DX03 4B036 LC01 LE03 LF04 LF05 LG02 LH08 LH13 LK03 4J002 AE051 DE027 EH046 GC00

Claims (5)

[Claims] An oil / fat composition for a water-containing solid roast comprising an oil / fat and an emulsifier. 2. The method according to claim 1, wherein the emulsifier is a sucrose fatty acid ester,
The oil-and-fat composition for a water-containing solid roux according to claim 1, which is one or more kinds selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester and propylene glycol fatty acid ester. 3. A hydrated solid roux using an oleaginous fat / oil composition comprising a fat and oil and an emulsifier. 4. The hydrated solid roux according to claim 3, which contains 1 to 50% by weight of an aqueous phase component. 5. A method for producing a hydrated solid roux comprising: producing a roux using an oil / fat composition for a hydrous solid roux comprising an oil and a fat; and an emulsifier, adding an aqueous phase component to the roux, and mixing them. Method.