JP2001275628A - Method for producing roux - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a roux without using a synthetic emulsifier while preventing various problems caused by undissolved material. SOLUTION: A starch material is stirred in hot state together with an oil and fat, a paste material is added thereto, the mixture is stirred in the presence of a natural emulsifier, a powdery material is added to the product and the mixture is stirred in hot state to obtain a molten roux. The molten roux is passed through a strainer furnished with a sieve and solidified by cooling to obtain the objective roux.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing roux, and more particularly to a method for producing solid roux for use in cooking curries, stews and the like.

[0002]

2. Description of the Related Art A process for producing solid roux used for cooking curries, stews and the like is briefly described. First, a starch-based raw material such as flour and an oil-based raw material are heated and stirred to produce a so-called flour roux. I do. Then, to this flour roux,
Powder materials such as salt, sugar and spices, and paste materials such as gravy, vegetable extract and dairy products are added, and further heated and stirred to obtain a molten roux. Then, the molten luu is filled into individual packages for shipping by a filling device, cooled and solidified, and packaged to obtain a final product.

[0003]

The above-mentioned molten state of ruu tends to contain air bubbles during heating and stirring. If the molten luu contains air bubbles, these air bubbles will emerge on the luu surface during the filling and cooling and solidification of the individual packages, deteriorating the appearance of the cooled and solidified luu or cooling. Bubbles remaining inside the solidified solid ruw may deteriorate the quality of the ruw. Prior to filling the individual package with the filling device, the molten roux is passed through a strainer device (a defoaming device) equipped with a sieve, whereby bubbles can be eliminated.

[0004] However, so-called "dama", which is a "mamako" -like lump, may occur in the molten luu. In such a case, the “dama” generated in the above-described manufacturing process cannot pass through the sieve hole of the strainer device and remains on the sieve. As a result, a part of the powder material constituting the luw remains on the sieve,
There arises a problem that the mixing ratio of the materials in the roux that has passed through the sieve differs from the ratio intended by the present company. In addition, the lumps cause a problem that the final product has an uneven luw. The occurrence of such lumps
Although it can be suppressed by the addition of a synthetic emulsifier, the addition of a synthetic emulsifier is not desirable for some luu.

[0005] The generation of lumps is particularly remarkable when a paste-like material is used.

[0006] The present invention has been made in view of the above points, and an object of the present invention is to provide a method for producing ruw without using a synthetic emulsifier and causing no problems caused by lumps.

[0007]

According to the present invention, fats and oils and a starch raw material are heated and stirred, and a paste material is added thereto.
Stir in the presence of the natural emulsifier, then add the powdered material and heat and stir to produce a molten luu, pass the molten luu through a strainer equipped with a sieve, A ruw manufacturing method is provided, wherein the luu is cooled and solidified.

According to the production method of the present invention having such a constitution, prior to the powder material, the paste material is added to a mixture of fats and oils and a starch raw material, for example, wheat flour, and stirred in the presence of a natural emulsifier. It is. As a result, the lumps that are generated in the molten ru are atomized. For this reason, when the molten luu is passed through the strainer device, the lumps pass through the holes of the sieve, and the use of the sieve does not change the mixing ratio of the luu materials. Also, even if lumps are present, the solid roux content of the product will be uniform.

[0009] Here, the mechanism by which the lumps are atomized is not clear, but is presumed as follows. That is, the "dama" generated in the production process of luu includes a relatively large "dama" formed by combining the powder material and the component derived from the paste material, and a relatively small "dama" formed by the paste material itself. "Dama" exists. In the present invention, prior to the addition of the powder material, the paste material in the presence of a natural emulsifier, a mixture of fats and oils and starch raw materials, for example, wheat flour, as a result of stirring, as a result of the `` dama '', In particular, it is considered that as a result of preventing the generation of relatively large "lumps" formed by combining the powder material and the component derived from the paste material, the lumps are atomized.

The paste material used in the present invention may be either an aqueous paste material or an oil-based paste material, but the present invention is particularly effective when an aqueous paste material is used. As an aqueous paste material,
For example, dairy products such as cheese paste, meat, seafood,
Examples include ground products such as vegetables and fruits, juices, extracts, and bouillon. Further, as the oil-based paste, for example, the above-mentioned edible oil and fat, flavor oil, spice extract, ground products of meat and the like fried with edible oil and fat, etc., according to a preferred embodiment of the present invention, the natural emulsifier is lecithin is there. The amount of lecithin used as a natural emulsifier is, for example, 0.1 to 1% by mass of all the materials, more preferably 0.2 to 1% by mass.
0.8% by mass.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described.

A specific embodiment of the present invention will be described.
First, flour and edible oil and fat are put into a cooking pot (cooker) equipped with a stirrer, and usually 100
The mixture is heated and stirred at about 70 ° C. to obtain a flour roux, which is a mixture of fats and oils and a starch raw material. Here, examples of the edible fats and oils include lard, beef tallow, and a mixed fat thereof. The amount of edible oil / fat used is 25 to 5
It is preferably 5% by mass (hereinafter simply referred to as "%" in the present specification), and particularly preferably 30 to 50%. Further, the usage amount of the flour is preferably 3 to 40%, particularly preferably 5 to 30% based on the whole raw material. The cooking pot used here includes, for example, stirring blades that can stir the material charged therein, and further heats the charged material by introducing warm water or steam into the water jacket formed in the wall. It is a known cooking pot that can be used.

Next, if necessary, this flour roux is
Transfer to another cooking pot (finish cooker) and flour roux,
Paste materials such as cheese paste and vegetable paste,
Stir in the presence of lecithin, a natural emulsifier.

The above-mentioned stirring is preferably carried out by heating the material to be stirred to 60 to 90 ° C., more preferably 70 to 85 ° C., and preferably for 2 minutes or more, more preferably 5 to 90 minutes.
This is performed for about 10 minutes. As a result, during the flour roux,
The paste materials can be uniformly mixed. The stirring with the addition of the paste material may be performed in the same cooking pot as the one in which the flour roux is cooked. However,
By transferring the flour roux obtained by heating and stirring at a high temperature to another cooking pot, the temperature of the flour roux can be quickly lowered to a temperature suitable for stirring with the addition of the paste material. Additional agitation
It is better to go in another cooking pot.

The paste material used in the present embodiment may be either an aqueous paste material or an oil-based paste material, but the present embodiment is particularly effective when an aqueous paste material is used. Examples of aqueous paste materials include, for example, dairy products such as cheese paste, ground products such as meat, seafood, vegetables, and fruits, juices, extracts,
Bouillon and the like. Further, as the oil-based paste, for example, the above-mentioned edible oil and fat, flavor oil, spice extract,
Examples include ground meats fried with edible oils and fats. The amount of the paste material used is arbitrary, but it is preferable that the moisture content of the final product is 7% or less, preferably about 1 to 5%. The amount of lecithin which is a natural emulsifier used in the present embodiment is, for example, 0.1 to 1% of all the materials, more preferably 0.2 to 0.8%.
It is. When the amount of natural emulsifier (lecithin) used is small, it is difficult to suppress the generation of large particles, and conversely,
If the amount used is large, it may affect the flavor of the obtained roux.

As a method of adding the natural emulsifier, the natural emulsifier may be added to the oil-based paste material in advance and mixed.
Alternatively, it is better to add the flour to the flour in advance and mix it. When the natural emulsifier is added to and mixed with the oil-based paste material, a high-speed stirring device such as a microspeed mixer is used, for example, while heating to 60 to 90 ° C., 300 to 500 rpm. It is preferable to stir for about 30 seconds to about 3 minutes.

Next, powdered materials such as corn starch, curry powder, salt, sugar, milk powder, sodium glutamate and the like are added, and then, while heating to 80 to 120 ° C., the mixture is stirred for about 30 to 80 minutes to obtain a fluid state. To obtain a molten curry roe. The amount of the powder material (excluding the starch raw material) used is arbitrary, for example, 20 to 60% for all the materials,
More preferably, the content is 30 to 50%.

At this time, prior to the introduction of the powder material, since the paste material is mixed with the wheat flour in the presence of lecithin, which is a natural emulsifier, large diameter lumps centering on the powder material can be formed. Absent. That is, the formed lumps are atomized.

Next, if necessary, the molten currant is transferred to a storage container and cooled to a product temperature of 60 to 70 ° C.
While maintaining the temperature, aged for a predetermined time if necessary,
Thereafter, the molten curry roe is passed through a strainer having a one-stage sieve to remove air bubbles, temporarily stored in a stock tank, and then filled into individual packages for shipping by a filling device, cooled and solidified to obtain a final product. And

The strainer sieve holes are, for example,
Preferably, the diameter is 0.5-4 mm. This makes it possible to effectively remove bubbles contained in the molten ruw and prevent the molten ruu from remaining on the sieve. If the pores of the sieve are too large, it will be difficult to effectively remove bubbles in the molten roux. On the other hand, if the pores of the sieve are too small, molten ruw tends to remain on the sieve.

In the above embodiment, a strainer device having a one-stage sieve is used. However, a strainer device having a plurality of, for example, three-stage sieves arranged vertically may be used. In this case, air bubbles contained in the molten roux can be more effectively removed.

As described above, according to this manufacturing method, large diameter lumps centering on the powder material are not formed.
The formed lumps are atomized. Therefore, even if the molten curry roe is passed through the strainer sieve to remove air bubbles, the atomized lumps pass through the sieve holes and do not remain on the sieve. As a result, since a part of the powder material remains on the sieve as a lump, the problem that the compounding ratio of the raw material that has passed through the sieve is not the desired ratio is avoided.

The cooking pot used in the above embodiment,
Storage containers, strainers, stock tanks, filling equipment,
A known device is appropriately used.

Although the above embodiment is a process for manufacturing curry roe, the present invention is not limited to curry roux, but other materials such as curry roux, such as stew, etc. It is also applied to the manufacturing method.

[0025]

(Embodiment 1) A concrete embodiment using currywort will be described. First, 10 parts of flour and 15 parts of edible oil / fat (mixed fat of tallow and beef tallow (elevating melting point: 45 ° C.)) are cooked in a first container (flour cooker) at 120 ° C. for 30 minutes with stirring. Then, 25 parts of flour luw was obtained. Separately, edible oils and fats (mixed fat of lard and beef tallow (rising melting point 4
5 ° C.) 29.5 parts and 0.5 part of lecithin were heated at 60 ° C. using a microspeed mixer at 4 ° C. per minute.
The mixture was stirred at 00 rpm for 1 minute to obtain a paste-like edible oil or fat containing lecithin.

Next, the above 25 parts of flour roux were transferred to a second container (finish cooker), and the temperature was once set to 70 ° C.
After the above, the edible oil and fat containing the above-mentioned lecithin, further 2 parts of cheese paste, 1 part of vegetable paste,
Then, 2 parts of beef extract was added, and the mixture was stirred for 5 minutes while heating to 70 ° C.

Next, 5 parts of corn starch, 10 parts of curry powder, 5 parts of salt, 10 parts of sugar, 8 parts of powdered milk and 2 parts of sodium glutamate were added, stirred and cooked for 45 minutes while heating to 110 ° C. A fluid molten currant was obtained. This molten currant has a water content of about 5
% Included.

Next, the molten currant is transferred to a third container (cooling cooker), cooled to a product temperature of 62 ° C., maintained at that temperature, and thereafter, the molten currant is arranged so as to overlap in the vertical direction. After passing through a strainer having three stages of sieves and temporarily storing them in a stock tank, they were filled into individual packages by a filling device and cooled and solidified to obtain a final product.

The obtained solid roux had a good appearance without air bubbles on its surface. In addition, almost no ruw and no lumps remained on the sieve of the strainer used for producing the solid ruw. (Example 2) In the same manner as in Example 1, 25%
The part was cooked, transferred to a second container (finish cooker), and once its temperature was lowered to 70 ° C., lecithin 0.5
The mixture was stirred for 5 minutes while heating, and then 29.5 parts of edible oil and fat (mixed fat of lard and beef tallow (rising temperature: 45 ° C.)), 2 parts of cheese paste, 1 part of vegetable paste, and 2 parts of beef extract Then, the mixture was stirred for 5 minutes while being heated to 70 ° C. Thereafter, the same steps as in Example 1 were performed to obtain a final product.

The obtained solid roux was prepared in the same manner as in Example 1.
No air bubbles were observed on the surface, and the surface had a good appearance. In addition, almost no ruw and no lumps remained on the sieve of the strainer used for producing the solid ruw.

[0031]

As described above, according to the present invention, there is provided a method for producing ruw without using a synthetic emulsifier and without causing problems caused by lumps.

Claims (2)

[Claims] 1. Heating and stirring a fat and / or starch raw material, adding a paste material thereto, stirring in the presence of a natural emulsifier, then adding a powder material and heating and stirring to produce a molten roux. And a process of passing the molten state through a strainer equipped with a sieve to cool and solidify the molten state. 2. The method according to claim 1, wherein the natural emulsifier is lecithin.