JP2001269142A - Aldehyde-containing roux with low oil-and-fat content - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a roux having excellent taste and intended for low-caloric food. SOLUTION: This roux is characterized by containing starch and/or thickening substances other than the starch, and an aldehyde, and <=10 mass % of oil-and-fat.

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 preparing foods such as curries and stews by cooking with foods such as meat and vegetables.

[0002]

2. Description of the Related Art As a conventional roux such as curry roux and stew roux, a solid roux mainly comprising solid fat and containing flour and spices is generally used.
Cooks curries and stews by mixing and heating with vegetables and meat. Usually, a large amount of solid fat is used as an oil and fat in these roux, and flour, spices and the like are mixed, heated, cooled and solidified, and then manufactured. However, at present, there is a demand for a roux with a reduced fat content from a low calorie orientation. For this reason, various types of roux that do not use fats or oils or have a low fat content have been proposed. For example,
Japanese Patent Application Laid-Open No. 9-313142 discloses a luu having a good appearance without a squeaky feeling or a film on the surface even when it is squeezed even though the content of fats and oils is low. Japanese Patent Application Laid-Open No. H11-98973 discloses a luu having a smooth tongue without roughness due to fibrous substances such as spices, despite the low content of fats and oils. The main purpose of these roux is to provide a good texture even when the fat content is low. On the other hand, when the fat and oil content is lowered, as a problem other than the problem of the texture, there is a tendency that the rich aroma and taste characteristic of the fat and oil are reduced. At present, a roux exhibiting the same kokumi characteristic of fats and oils as when used in the present invention has not yet been developed.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a low-calorie food-oriented luu having a rich aroma and taste and having an excellent taste.

[0004]

The present invention is based on the finding that the above-mentioned problems can be solved efficiently by blending a specific component with a low-oil / fat luu. That is, the present invention provides a roux containing starch and / or other thickeners and aldehydes, and having a fat content of 10% by mass or less.

[0005]

DETAILED DESCRIPTION OF THE INVENTION First, in the present invention, "Ruu"
And, if necessary, add ingredients such as raw meats and vegetables, boiled meats and vegetables, or add water and cook by boiling and so on to cook the desired food such as curry, stew etc. It is a food material. The roux may contain ingredients such as cooked meat and vegetables in advance. Also, Lou is
Usually, it may be cooked by adding about 1 to 15 times water, or may be eaten by heating without adding water. The roux of the present invention may be used for cooking any food, but foods in a form in which the sauce portion becomes viscous when heated and entangled with food, and flavors such as spices are fused. It is preferably for cooking foods such as curries, stews, sauces, soups and the like.

In the present invention, it is important that the content of fats and oils in the roux is 10% by mass (hereinafter abbreviated as%) or less. The fat content is preferably 3% or less, and more preferably, substantially no fat is contained. Here, "substantially free of fats and oils" means that fats and oils are not positively added, and excludes a small amount of fats and oils derived from spices and vegetable materials, for example, the presence of about 1.5%. is not. When using fats and oils, it is preferable to use vegetable fats and oils. As vegetable oils and fats, palm oil, cottonseed oil, soybean oil, corn oil and the like are preferably used. In the present invention, for example, a pseudo-fat prepared with processed starch, pectin or the like may be used.

In the present invention, it is essential to use aldehydes. Here, examples of the aldehyde include a linear saturated aliphatic aldehyde and a linear unsaturated aliphatic aldehyde. Preferred straight-chain saturated aliphatic aldehydes have 4 to 10 carbon atoms, that is, butanal (C ₄ ), pentanal (C ₅ ), hexanal (C ₆ ), heptanal (C ₇ ), octanal (C ₈ ), nonanal (C ₉ ) and decanal (C ₁₀ ). Preferred linear unsaturated aliphatic aldehydes include 2,4-decadienal. These aldehydes may be substituted or unsubstituted within a range that does not affect the effects of the present invention. Further, these aldehydes can be used alone, but may be used in combination of several kinds thereof. Further, an organic acid can be used in combination with the aldehydes, and the organic acid includes butyric acid. In the present invention,
These aldehydes are preferably 0.01 to 100
ppm contained in luu, more preferably 0.1-20p
pm.

[0008] In the present invention, it is essential to use starch and / or other thickening substances as a raw material for thickening food such as curry at the time of eating. Here, examples of the starch include natural starch and processed starch of various origins (such as potato and flour). The processed starch includes crosslinked starch, acid-treated starch, heat-treated starch, oxidized starch,
Esterified starch, etherified starch and the like can be mentioned. Examples of the thickening substance other than starch include gums such as gum arabic, xanthan gum, guar gum, and locust bean gum, proteins and sugars such as milk protein (milk casein), gelatin, gluten, pectin, dextrin, and fibers. Is mentioned. The amount of the starch and / or other thickening substance used is such that the viscosity of food such as curry at the time of eating is 100 to 1000 cp, preferably 150 to 500 cp.
It is preferable to adjust so as to be cp. Depending on the type of raw material used, when wheat flour or other starch is used, it is 1 to 30%, preferably 2 to 15%.
%, When using a thickening substance, 0.1 to 10%,
Preferably an amount of 0.3-5% is preferred. When both are used in combination, it is preferable to use the compound in an amount of 5 to 35%, more preferably 15 to 30%. Preferably it is in an amount of 5%, preferably 0.3-3%. In the present invention, when wheat flour is used as the starch, 100 ° C to 140 ° C in the absence or presence of some fats and oils.
It is preferable to use flour that has been heat-treated at 10 ° C. for 10 to 180 minutes. Among them, those obtained by performing the heat treatment with saturated steam are preferable. This makes it possible to eliminate the freshness of the flour, impart a roasted flavor, and improve the flavor of curry and the like, without the need for roasting the fat or oil. In addition, what performed the roasting process can also be used.

In the present invention, it is preferable to add a heat-treated ground meat. Such a pulverized product can be obtained, for example, by the following method. First, a piece of meat (eg, beef) is cut into, for example,
Cut to a size of 0 to 30 mm square. The meat piece material to be cut may be a frozen one.
It may be performed before or after thawing. Next, the cut piece of meat is placed on a net-like shelf and placed in a retort pot, for example, at 80 to 150 ° C., preferably 100 to 130 ° C.
At a temperature of 1 to 120 minutes, preferably 10 to 60 minutes, 0.5 to 5 kg / m ² , preferably 0.8 to ² kg.
/ M ² . At this time, oils and fats are removed together with the extract dripping from the meat pieces. It is preferable to cook until the fat and oil content of the meat pieces becomes, for example, 0.1 to 10% or less, preferably 0.1 to 2% or less. This steamed meat piece is crushed by a crusher such as a food cutter, for example.
It is preferable to grind to a size that passes through a sieve having an opening of 600 μm, preferably 2360 μm, but does not pass through a sieve having an opening of 850 μm. For example, 50% or more, preferably 80% or more of the whole pulverized material should have such a size. The ground meat pieces obtained in this manner are
For example, it can be contained at a ratio of 1 to 30%, preferably 2 to 10%. In addition, the obtained ground meat pieces can be stored frozen. Further, the extract dripping from the meat piece during the steaming can be collected, for example, by a saucer arranged below the shelf, and the extract thus collected can be included in the roux together with the crushed meat piece. The amount should be adjusted in consideration of the content of fats and oils contained in the extract so as not to increase the content of fats and oils in the roux. For example, when using such an extract, it is preferable to use the extract at a ratio of 2 to 10% based on the roux.

[0010] In the present invention, in addition to the above components, spices that are used according to a conventional method can be added. Examples of the spices include curry powder, pepper and / or processed products thereof, and one or a mixture of two or more spices. When using curry powder, pure curry can be used. Curry powder may be heat-treated at 90 to 150 ° C. for 1 to 30 minutes in the presence of fats and oils or in the presence of some fats and oils, or may be saturated steam treatment or roasting as heat treatment. A roasted one may be used. When curry powder is used, the amount used is preferably 0.5 to 20%, more preferably 1 to 10%, based on the roux. In addition to spices, spices such as pepper, cumin seed, clove, coriander, and allspice may be contained alone or in a mixture thereof in an appropriately determined amount in addition to curry powder.

In addition to the above components, various powdery raw materials can be used. Examples of powder raw materials include glucose and / or fructose, various seasonings (amino acids and nucleic acids, etc.), salts, extracts (yeast extracts, meat extracts such as beef extract and chicken extract, protein hydrolysates, etc.), skim milk powder, An extract obtained from red algae and the like can be mentioned. Among them, the use of glucose and / or fructose is preferable because a good stew feeling can be imparted to a product manufactured using the obtained roux. At this time, the amount used is preferably, for example, 0.5 to 30%, more preferably 1 to 15%. In addition, when giving a feeling of stew, the curry raw material is, for example, 70 to 150
C., preferably at 90 to 120 C. for 30 to 240 minutes,
Preferably, heating is performed for 60 to 180 minutes. Also,
Examples of various seasonings include amino acids and nucleic acids, and the amount of these seasonings can be appropriately determined. For example, it is preferably 0.1 to 10%. Also,
In the present invention, it is desirable to add an extract obtained from red algae. When this extract is added, the components in such an extract are present as a continuous phase in the roux, whereby, despite the low content of fats and oils, the same as when using a large amount of fats and oils In addition, a moderate entanglement, sharp tongue and texture can be efficiently imparted. When an extract obtained from red algae is used, its content is preferably set to 0.01 to 1%. As an extract obtained from red algae, agar is preferred.

Further, a vegetable paste can be added to the present invention. In particular, it is preferable to add an onion paste and a garlic paste. To briefly explain an example of a method for producing the onion paste, first, onions are cut roughly, preferably, into 10 to 30 mm squares. This cut onion, without adding any fat and oil, 60 ~ 100 ℃,
Roasting is preferably carried out at 80 to 95 ° C. for 10 to 240 minutes, preferably 30 to 100 minutes, to a yield of 60 to 40%, preferably about 50%. At this time, it is preferable that the onion surface is not scorched by adjusting the heating power or stirring. The roasted onion thus obtained is ground into a paste. For such grinding, for example,
A pulverizer such as a Comitrol or a colloid mill can be used. Then, this paste-like onion is added at 60 to 100 ° C., preferably 80 to 95 ° C. for 10 to 360 minutes, preferably 60 to 240 minutes, and a yield of less than 40%, preferably about 30%, without adding any fat or oil. By roasting to a degree, an onion paste can be produced. The resulting onion paste is substantially free of fats and oils. By using the roasted onion paste manufactured as described above, the roasted onion has a good flavor without bitterness or scorch, even though no roasting oil is used. At the same time, a roux suitable for low-calorie directivity can be obtained. In addition, as the paste raw material, garlic paste, bouillon, extract (meat extract such as beef extract, chicken extract and the like) and the like can also be used.

In the present invention, sotolone (3-hydroxy-4,5-dimethyl-2 (5
H) -furanone) can be used, thereby imparting a mature feeling to the roux. This Sotron,
Although it can be added as a single item, the content of such components can be increased by steaming the pure curry as described above. Sotron has 10pp
It is preferable to contain m or more. In the present invention, an antioxidant, a flavor, a coloring agent, and the like may be used.

The roux of the present invention has a solid form (for example, a plate,
Powder, granules, etc.), paste, liquid, etc. These can be produced by a conventional method. As an example, a method for producing a paste curry roe is described below. First, a spice mixture is prepared by mixing pure curry and other spices. In addition, a seasoning such as glucose and / or fructose, amino acids and nucleic acids, salt, meat extract, skim milk powder and agar are mixed to prepare a powder raw material mixture. Also, the onion is cut into 10 to 30 mm squares, and the cut onion is added without adding any fat or oil.
Roast at 60 to 100 ° C for 10 to 240 minutes to a yield of about 50%. The roasted onion is pulverized by using a pulverizing device such as a Comtrol or colloid mill to obtain a paste-like roasted onion. A garlic paste, bouillon, and extract obtained by pulverizing garlic with a pulverizing device such as a comtrol or colloid mill are mixed with the mixture to prepare a paste raw material mixture. In addition, pieces of meat (eg, beef) are
After cutting to a size of 0 mm square and placing the cut piece of meat on a net-like shelf and placing it in a retort pot, at a temperature of 80 to 150 ° C. for 1 to 120 minutes, 0.5 to 5 kg / m ² . The oil and fat content is reduced to 0.1 to 10% or less. The steamed meat pieces are crushed by a pulverizing device such as a food cutter so that 50% or more of the pulverized material passes through a sieve having an opening of 5600 μm but does not pass through a sieve having an opening of 850 μm. A meat treatment mixture is prepared by mixing the ground extract with the meat extract collected during the steaming. In addition, the flour is roasted for 50 minutes without adding fats or oils or adding a small amount of fats and oils and heating to 115 ° C. to prepare a flour mixture. Spice mixture 1 obtained as described above
20 parts, powder raw material mixture 1-30 parts, paste raw material mixture 30-90 parts, meat processing mixture 1-30 parts 90-12
Heat and mix at a temperature of 0 ° C for 30-240 minutes. afterwards,
This was once cooled to less than 90 ° C. and then to 70 to 85 ° C., and 1-30 parts of the flour mixture,
1 to 1 parts, and mixed with 2,4 Dekajinaru 0.01~100ppm as various linear saturated aldehydes and / or straight-chain unsaturated aldehyde C _4-10, filled in a container such as a tube , And cooled to 10 to 30 ° C to obtain a paste curry roe which is easy to take out of the container and is easy to handle.

[0015]

According to the present invention, it is possible to prepare curry, stew, and the like having the same rich aroma and taste as when a large amount of fats and oils are used, even though the content of fats and oils is low. Can be provided.

[0016]

Example 1 (Preparation of spice mixture): A spice mixture was prepared by mixing 3 parts of pure curry and 0.2 part of other spices. (Preparation of powder raw material mixture): 4.3 parts of glucose, 2.3 parts of seasonings (amino acids and nucleic acids), 1 part of salt, 1 part of meat extract.
A powder raw material mixture was prepared by mixing 7 parts and 3 parts of skim milk powder. (Preparation of paste raw material mixture): Onions cut into 10 to 30 mm squares were mixed at a temperature of 90 ° C. without adding fats and oils to 60
Roasted for minutes. The yield of the obtained roasted onion was 50%. During roasting, the surface of the onion was not scorched while stirring. The roasted onion thus obtained was pulverized in a colloid mill pulverizer to form a paste. This paste-like roasted onion was roasted at a temperature of 97 ° C. for 180 minutes without adding fats and oils. The yield of the obtained roasted onion was 30%. 32.1 parts of the roasted onion paste thus obtained was mixed with 1.1 parts of garlic paste,
The mixture was mixed with 34.7 parts of bouillon and 9.4 parts of meat extract to obtain a paste raw material mixture. The garlic paste is obtained by pulverizing garlic with a commitrol pulverizer to form a paste. (Preparation of flour mixture): A flour mixture was prepared by roasting 7 parts of flour with addition of 0.1 part of fat and oil and heating to 115 ° C for 50 minutes.

The spice mixture 3.2 obtained as described above
Parts, powder raw material mixture 12.3 parts, paste raw material mixture 7
7.3 parts were heated and mixed in a cooking pot at 97 ° C. for 120 minutes, and once cooled to 80 ° C., the flour mixture was added thereto.
1 part, sotolone 0.1 part, each linear saturated aldehyde having 4 to 10 carbon atoms, 2,2 as a linear unsaturated aldehyde
4-Decadinal was added and mixed to prepare a paste-like curry roe. This paste-like curry roe was filled into a tubular container and then cooled to 20 ° C. to obtain a paste-like curry roux. The linear saturated aldehydes and linear unsaturated aldehydes (2,4-decadinal) of each of the above C _4-10 were added to the resulting luu so as to have the concentrations shown in Table 1 below. Table 1 below shows the amounts of the respective raw material components used, and the amounts are based on parts unless otherwise specified. The oil and fat content of the curry roe obtained as described above was 0.3%. Water was added to the curry roe, appropriate ingredients were added, and the mixture was boiled at 97 ° C. for 20 minutes to cook the curry. The curry obtained had the same rich aroma and taste as when a large amount of fats and oils were used, despite the low content of fats and oils.

Example 2 (Preparation of spice mixture): A spice mixture was prepared in the same manner as in Example 1 except that 3.8 parts of pure curry and 0.4 parts of other spices were used. (Preparation of powder raw material mixture): A powder raw material mixture was prepared in the same manner as in Example 1, except that 0.8 parts of salt and 2 parts of skim milk powder were used, and 0.1 of agar was further used. (Preparation of paste raw material mixture): A paste raw material mixture was prepared in the same manner as in Example 1, except that 32 parts of bouillon and 12.2 parts of meat extract were used. (Preparation of flour mixture): A flour mixture was prepared in the same manner as in Example 1.

The spice mixture 4.2 obtained as described above
Parts, powder raw material mixture 11.2 parts, paste raw material mixture 7
Paste curry roe was obtained in the same manner as in Example 1 except that 7.4 parts and 7.1 parts of the flour mixture were used. The mixing ratio is as shown in Table 1 below.

The oil and fat content of the curry roe obtained as described above was 0.3%. Water was added to the curry roe, appropriate ingredients were added, and the curry was cooked. The curry obtained had the same rich aroma and taste as when a large amount of fats and oils were used, despite the low content of fats and oils.

Example 3 (Preparation of spice mixture) A spice mixture was prepared in the same manner as in Example 1 except that 4 parts of pure curry and 0.3 part of other spices were used. (Preparation of powder raw material mixture): A powder raw material mixture obtained by mixing 9.3 parts of glucose, 2.9 parts of seasonings (amino acids and nucleic acids), 1.4 parts of meat extract and 1.2 parts of skim milk powder. Prepared. (Preparation of paste raw material mixture): 19.9 parts of onion paste prepared by the method described in Example 1, 1.4 parts of garlic paste, 26.6 parts of bouillon and 19 parts of meat extract.
Using 3 parts, a paste raw material mixture was prepared in the same manner as in Example 1. (Preparation of flour mixture): A flour mixture was prepared in the same manner as in Example 1. (Preparation of meat treatment mixture): Frozen beef cut into 10 to 30 mm squares was thawed, placed on a net-like shelf, placed in a retort pot, and steamed at 115 ° C. for 25 minutes at 0.9 kg / m ² . . At this time, the extract dripping from the meat was collected by a tray placed below the shelf. A piece of meat (oil and fat: 2% or less) from which oil and fat has been removed by steaming is pulverized using a food cutter, and 80% or more of the pulverized material has a mesh size of 23.
The size was such that it passed through a 60 μm sieve but did not pass through a 850 μm sieve. 3.2 parts of the crushed pieces and 3.2 parts of the above extract were mixed to prepare a meat treatment mixture.

The spice mixture 4.3 obtained as described above
Parts, powder raw material mixture 14.8 parts, paste raw material mixture 6
7.2 parts, 7.1 parts of a flour mixture and 0.1 part of sotolone, and 6.4 parts of a meat processing mixture.
A paste curry roe was obtained in the same manner as in Example 1.
The mixing ratio is as shown in Table 1 below.

The oil and fat content of the curry roe obtained as described above was 0.4%. Water was added to the curry roe, appropriate ingredients were added, and the curry was cooked. The curry obtained had the same rich aroma and taste as when a large amount of fats and oils were used, despite the low content of fats and oils.

Table 1

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Kayoko Imaura 1-5-7 Mikitei Sakaecho, Higashiosaka-shi, Osaka House Foods Co., Ltd. F-term (reference) 4B036 LC01 LC07 LG02 LH05 LH11 LH12 LH13

Claims (4)

[Claims] 1. A roux comprising starch and / or other thickening substances and aldehydes, wherein the fat content is not more than 10% by mass. 2. An aldehyde content of 0.01 to 10
2. The roux according to claim 1, wherein the amount is 0 ppm. 3. The roux according to claim 1, wherein the fat content is 3% by mass or less. 4. The method according to claim 1, which does not substantially contain fats and oils.
A roux according to any one of the preceding claims.