JP2003310155A - Plastic oil and fat composition for roux - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a plastic oil and fat composition for roux used when producing the roux such as white roux, curry roux, stew roux or hashed beef roux, having good taste and good dispersibility of wheat, free from lump of wheat and capable of producing foods such as white source, curry or stew having smooth texture. <P>SOLUTION: The plastic oil and fat composition for roux comprises an emulsifying agent having ≥10 HLB. The food is obtained by using the composition. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a plastic fat composition for roux. More specifically, the present invention relates to a plastic oil / fat composition for roux used for producing roux such as white roux, curry roux, stew roe, and hayashi roux.

[0002]

2. Description of the Related Art Conventionally, the problems to be solved by the invention
Roux is made by adding butter, margarine or salad oil to wheat flour and roasting it. As a method for producing such roux, Japanese Patent Publication No. 4-16132 discloses a method for producing roux using a composition in which glycerin fatty acid ester and lecithin are mixed with oil and fat.

In Japanese Patent Publication No. 7-85707, H
A method for producing a solid roux using a sucrose fatty acid ester having an LB of 3 or less and an unsaturated fatty acid as a constituent fatty acid and a polyglycerin condensed ricinoleic acid ester to emulsify to form a W / O type emulsion is disclosed. .
Japanese Unexamined Patent Publication No. 7-39351 discloses a solid fat and oil food composed mainly of an edible oil and fat, a powdered food material, and a seasoning, which contains an emulsifier having an average HLB of 2 to 10. Has been done. Japanese Patent Laid-Open No. 11-2351
Japanese Patent Publication No. 56 discloses a roux containing a polyglycerin fatty acid ester having a specific composition.

However, in Japanese Patent Publication No. 4-16132 and Japanese Patent Publication No. 7-85707, glycerin fatty acid ester and lecithin, and sucrose fatty acid ester having HLB of 3 or less and unsaturated fatty acid as its constituent fatty acid and poly. Although it is disclosed to use a plastic fat composition for roux using glycerin condensed ricinoleic acid ester, wheat flour is added to the plastic fat composition for roux using the emulsifier described in these publications to make roux. In addition, for example, when a white sauce is produced by adding milk or the like, there are disadvantages that the flavor is bad, the flour is not finely dispersed, and the white sauce is lumped.

Further, Japanese Unexamined Patent Publication (Kokai) No. 7-39351 and Japanese Unexamined Patent Publication (Kokai) No. 11-235156 disclose a roux using an oil and fat and an emulsifier, which is obtained by mixing the oil and fat and an emulsifier in advance and cooling and plasticizing them. It is not a fat or oil with the specified plasticity. Therefore, using the routes described in these publications,
In the case of producing curry or stew, there is a drawback in that a flour lump is formed in the curry or stew and a smooth texture cannot be obtained.

[0006]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems by a plastic oil and fat composition for roux characterized in that HLB contains 10 or more emulsifiers.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The plastic oil / fat composition for roux of the present invention will be described in detail below.

The plastic fat composition for roux of the present invention is HL
It contains an emulsifier having a B of 10 or more, preferably an HLB of 11 or more, and more preferably an HLB of 13 or more. When the HLB of the emulsifier contained in the plastic oil and fat composition for roux is less than 10, the plastic oil and fat composition for roux and wheat flour are roasted to produce roux, and an aqueous component for making curry, stew, and white sauce. When mixed with, the flour is not finely dispersed and becomes lumpy, which is not preferable.

The content of the emulsifier in the plastic oil / fat composition for roux of the present invention is preferably 0.01 to 0.6% by weight, more preferably 0.05 to 0.4% by weight, and most preferably Is 0.1 to 0.2% by weight.

When the content of the above-mentioned emulsifier in the plastic oil / fat composition for roux is less than 0.01% by weight, the plastic oil / fat composition for roux and wheat flour are roasted to produce roux, and further curry, stew or white. When mixed with an aqueous component to make a sauce, the flour does not disperse finely and easily becomes a lump, and if the content of the emulsifier in the plastic oil composition for roux exceeds 0.6% by weight, the plasticity for roux is increased. When an oil and fat composition and wheat flour are roasted to produce roux and further mixed with an aqueous component to make curry, stew, or white sauce, the flavor tends to deteriorate.

The emulsifier having an HLB of 10 or more used in the plastic oil / fat composition for roux of the present invention is preferably selected from glycerin organic acid fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and polyglycerin fatty acid ester. It is preferable that there are two or more species. As the glycerin organic acid fatty acid ester,
For example, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester,
One or more selected from glycerin succinic acid fatty acid ester and glycerin diacetyl tartaric acid fatty acid ester may be used.

Further, the emulsifier having an HLB of 10 or more used in the plastic oil / fat composition for roux of the present invention is preferably one or more selected from sucrose fatty acid esters and polyglycerin fatty acid esters. Most preferably, it is one or more selected from polyglycerin fatty acid esters.

The fatty acid residue of the above-mentioned emulsifier is not particularly limited, but in consideration of flavor and texture, saturated fatty acid residue having 16 to 22 carbon atoms and residual divalent unsaturated fatty acid having 16 to 22 carbon atoms. Those mainly containing a group are preferable.

Particularly, in the plastic oil and fat composition for roux of the present invention, when the polyglycerin fatty acid ester is used, the polymerization degree of glycerin is preferably 4 to 10, more preferably 6 to 10.

In the plastic oil / fat composition of the present invention,
When polyglycerin fatty acid ester is used, the degree of esterification is preferably 1 to 4, more preferably 1 to 3.

Further, in the plastic oil / fat composition of the present invention, the fatty acid residue when the polyglycerin fatty acid ester is used is preferably an unsaturated fatty acid residue having 16 to 22 carbon atoms, and more preferably oleic acid. It is preferably a residue, a linoleic acid residue, a linolenic acid residue, or a palmitooleic acid residue, more preferably an oleic acid residue.

Any fats and oils used in the plastic oil and fat composition for roux of the present invention can be used as long as they are edible fats and oils. For example, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, high oleic sunflower oil, High oleic safflower oil, olive oil, rice bran oil, palm oil, palm kernel oil, palm oil, sesame oil, olive oil, monkey butter, shea butter, cacao butter, beef tallow, lard, milk fat, butter, butter oil, fish oil, whale oil And various kinds of vegetable oils and fats, animal oils and fats, and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and transesterification.

The content of the oil or fat in the plastic oil / fat composition for roux of the present invention is preferably 40 to 99.99% by weight, more preferably 60 to 99.99% by weight, and most preferably 80 to 99.99% by weight. %.

The plastic oil and fat composition for roux of the present invention comprises
If necessary, the following food materials and food additives can be blended within a range that does not impair the object of the present invention, such as water and HLB
Of less than 10 emulsifiers, thickening stabilizers, salting agents such as sodium chloride and potassium chloride, acetic acid, citric acid, malic acid, fumaric acid,
Lactic acid, gluconic acid, tartaric acid and other sour agents, sugar, glucose, fructose, isomerized sugar, starch syrup, maltitol, sorbitol, honey and other sugars and sugar alcohols, stevia, aspartame and other sweeteners, β-carotene, caramel , Colorants such as red yeast rice pigment, tocopherols, tea extracts, antioxidants such as ascorbic acid, plant proteins such as wheat protein and soybean protein, eggs and various egg processed products, flavoring agents, milk, whole milk powder,
Nonfat dry milk, fermented milk, yogurt, condensed milk, sweetened condensed milk, full-fat condensed milk, skimmed condensed milk, skimmed condensed milk, concentrated milk, dairy products such as cream, alcoholic beverages, seasonings, pH adjusters, food preservatives, nut paste, spices, Examples include food materials and food additives such as grains, herbs, beans, vegetables, meats, seafood, consommes and bouillon.

Examples of the emulsifier having an HLB of less than 10 include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerine organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, Examples thereof include calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan fatty acid ester, lecithin, and saponin, and one or more selected from these can be used within the range that does not contradict the purpose of the present invention. .

Examples of the thickening stabilizers include guar gum, locust bean gum, carrageenan, gum arabic, alginates, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, gluco. Examples thereof include mannan, gelatin, starch, modified starch and the like, and one or more selected from these can be used.

The plastic oil / fat composition for roux of the present invention may be of the shortening type or margarine type, and the emulsified form may be any of water-in-oil type, oil-in-water type and double-emulsification type. The emulsified form of the mold is preferred.

However, emulsifiers having an HLB of 10 or more are basically hydrophilic, and some emulsifiers are not soluble in oily components but only in aqueous components. Therefore, when such emulsifiers are used, they are hydrated. Limited to

The water content of the plastic oil / fat composition for roux of the present invention is preferably 0 to 60% by weight, more preferably 0 to 40% by weight, and most preferably 0 to 20% by weight.

The method for producing the plastic oil / fat composition for roux of the present invention is not particularly limited and can be obtained, for example, as follows.

First, a compounded fat or oil prepared by heating and dissolving is prepared, and an oil phase in which an oil-soluble component is melted is prepared if necessary. On the other hand, an aqueous phase containing a water-soluble component is prepared if necessary. If necessary, the water phase is added to the oil phase, mixed, and emulsified. As a method for this mixing, it is possible to use stirring blades, a homomixer, a homogenizer, a colloid mill or the like, or to mix while circulating with a pump.

Then, after sterilization treatment, or without sterilization treatment, cooling is performed. Cooling is done by a combination of a diamond cooler and a compactor, a margarine maker such as a botter, a combinator, a perfector, and a conther, or a plate heat exchanger, or by gradually cooling by other means, the plasticity for roux of the present invention. An oil and fat composition is obtained. For the cooling, it is desirable to adopt a rapid plasticizing means.

The plastic oil / fat composition for roux of the present invention thus obtained can be used as a plastic oil / fat composition for roux when roasted with wheat flour to produce roux. Examples of the roux include white roux, curry roux, stew roe, hayashi roux, and the like, and preferably white roux.

The content of the plastic oil / fat composition for roux of the present invention in the roux is preferably 20 to 80% by weight, more preferably 30 to 70% by weight, and most preferably 40 to 6%.
It is 0% by weight.

When producing a white sauce, curry, stew or the like using a roux using the plastic oil / fat composition for roux of the present invention, the content of the roux in the white sauce, curry or stew varies depending on the use. Is preferably 1 to 10% by weight, more preferably 2 to 8% by weight, and most preferably 3 to 6% by weight.

Next, an example of a method for producing white roux and white sauce using the plastic fat composition for roux of the present invention will be described. Put the plastic fat composition for roux in a heated pan and melt it. Add flour and heat to 100 ° C. while mixing with the plastic oil and fat composition for roux. Extinguish the fire, let it cool, and make white roux. Put the above white roux and seasonings in a pan and heat. Add milk with stirring and spread flour in white roux. Bring to a boil for 1 minute, add fresh cream, and boil again to turn off the heat and use as a white sauce.

[0032]

The present invention will be described in detail below with reference to examples and comparative examples, but the present invention is not limited thereto.

Example 1 First, 42.7% by weight of soybean oil and 40% by weight of palm oil were placed in a blending tank of a margarine manufacturing machine and heated to 70 ° C. to prepare glycerin diacetyl tartaric acid fatty acid ester (HLB10, stearic acid). 0.1% by weight of main component, 0.1% by weight of butter flavor and 0.1% by weight of tocopherol were dissolved. To this, a solution prepared by dissolving 1% by weight of sodium chloride in 16% by weight of tap water was added to obtain a preliminary emulsion. The temperature of this preliminary emulsion was adjusted to 60 ° C. The preliminarily obtained emulsion is scraped with a heat exchanger for 90 minutes.
After heating to 0 ° C. and holding for 5 minutes for sterilization, the mixture was quenched and plasticized through a combinator to obtain a water-in-oil type plastic oil / fat composition for roux.

Using the plastic oil and fat composition for roux, white roux and white sauce were prepared by the following formulation and production method. The fluffy state of the obtained wheat flour at the time of preparation of the white sauce was such that the flour was easy to disperse and had no lumps, and the flavor of the obtained white sauce was good.

Example 2 First, 42.7% by weight of soybean oil and 40% by weight of palm oil were placed in a blending tank of a margarine manufacturing machine and heated to 70 ° C. to obtain sucrose fatty acid ester (HLB1).
0, mainly stearic acid) 0.1% by weight, butter flavor 0.1% by weight and tocopherol 0.1% by weight were dissolved. To this, a solution prepared by dissolving 1% by weight of sodium chloride in 16% by weight of tap water was added to obtain a preliminary emulsion. The temperature of this preliminary emulsion was adjusted to 60 ° C. The preliminary emulsion thus obtained was heated to 90 ° C. in a scraping heat exchanger and held for 5 minutes for sterilization, followed by rapid plasticization through a combinator to give a water-in-oil plastic oil / fat composition for roux. Obtained.

Using the plastic oil and fat composition for roux, white roux and white sauce were prepared by the following formulation and manufacturing method. The fluffy state of the obtained flour at the time of preparation of the white sauce was such that the flour was easily dispersed and there was no lumps, and the flavor of the obtained white sauce was very good.

Example 3 First, 42.7% by weight of soybean oil and 40% by weight of palm oil were placed in a blending tank of a margarine manufacturing machine, heated to 70 ° C., and sorbitan fatty acid ester (HL) was added.
(B10, mainly stearic acid) 0.1% by weight, butter flavor 0.1% by weight and tocopherol 0.1% by weight were dissolved. To this, a solution prepared by dissolving 1% by weight of sodium chloride in 16% by weight of tap water was added to obtain a preliminary emulsion. The temperature of this preliminary emulsion was adjusted to 60 ° C. The preliminary emulsion thus obtained was heated to 90 ° C. in a scraping heat exchanger and held for 5 minutes for sterilization, followed by rapid plasticization through a combinator to give a water-in-oil plastic oil / fat composition for roux. Obtained.

Using the plastic oil and fat composition for roux, white roux and white sauce were prepared by the following formulation and production method. The fluffy state of the obtained wheat flour at the time of preparation of the white sauce was such that the flour was easy to disperse and had no lumps, and the flavor of the obtained white sauce was good.

Example 4 First, 42.7% by weight of soybean oil and 40% by weight of palm oil were placed in a blending tank of a margarine manufacturing machine, heated to 70 ° C., and decaglycerin trioleate (H) was added.
LB10) 0.1% by weight, butter flavor 0.1% by weight and tocopherol 0.1% by weight were dissolved. To this, a solution prepared by dissolving 1% by weight of sodium chloride in 16% by weight of tap water was added to obtain a preliminary emulsion. And this preliminary emulsion is 60 ℃
The temperature was adjusted to. The preliminary emulsion thus obtained was heated to 90 ° C. in a scraping heat exchanger and held for 5 minutes for sterilization, followed by rapid plasticization through a combinator to give a water-in-oil plastic oil / fat composition for roux. Obtained.

Using the plastic oil and fat composition for roux, white roux and white sauce were prepared by the following formulation and production method. The fluffy state of the obtained flour at the time of preparation of the white sauce was such that the flour was easily dispersed and there was no lumps, and the flavor of the obtained white sauce was very good.

Example 5 First, 42.7% by weight of soybean oil and 40% by weight of palm oil were placed in a blending tank of a margarine manufacturing machine, heated to 70 ° C., and decaglycerin monooleate (H) was added.
LB13) 0.1% by weight, butter flavor 0.1% by weight and tocopherol 0.1% by weight were dissolved. To this, a solution prepared by dissolving 1% by weight of sodium chloride in 16% by weight of tap water was added to obtain a preliminary emulsion. And this preliminary emulsion is 60 ℃
The temperature was adjusted to. The preliminary emulsion thus obtained was heated to 90 ° C. in a scraping heat exchanger and held for 5 minutes for sterilization, followed by rapid plasticization through a combinator to give a water-in-oil plastic oil / fat composition for roux. Obtained.

Using the plastic oil and fat composition for roux, white roux and white sauce were prepared by the following formulation and production method. The fluffy state of the obtained wheat flour at the time of preparation of the white sauce was such that the flour was easily dispersed and there was no fluff, and the flavor of the obtained white sauce was also very good.

(Example 6) First, 42.79% by weight of soybean oil and 40% by weight of palm oil were put in a blending tank of a margarine manufacturing machine, heated to 70 ° C, and decaglycerin monooleate (HLB13) 0.01 was added. % By weight, butter flavor 0.
1% by weight and 0.1% by weight of tocopherol were dissolved.
To this, a solution prepared by dissolving 1% by weight of sodium chloride in 16% by weight of tap water was added to obtain a preliminary emulsion. And this preliminary emulsion 6
The temperature was adjusted to 0 ° C. The preliminary emulsion thus obtained was heated to 90 ° C. in a scraping heat exchanger and held for 5 minutes for sterilization, followed by rapid plasticization through a combinator to give a water-in-oil plastic oil / fat composition for roux. Obtained.

Using this plastic oil and fat composition for roux, white roux and white sauce were prepared by the following formulation and production method. The fluffy state of the obtained flour at the time of preparation of the white sauce was free from fluff of the flour, and the flavor of the obtained white sauce was very good.

Example 7 First, 42.2% by weight of soybean oil and 40% by weight of palm oil were placed in a blending tank of a margarine manufacturing machine, heated to 70 ° C., and decaglycerin monooleate (H) was added.
LB13) 0.6% by weight, butter flavor 0.1% by weight and tocopherol 0.1% by weight were dissolved. To this, a solution prepared by dissolving 1% by weight of sodium chloride in 16% by weight of tap water was added to obtain a preliminary emulsion. And this preliminary emulsion is 60 ℃
The temperature was adjusted to. The preliminary emulsion thus obtained was heated to 90 ° C. in a scraping heat exchanger and held for 5 minutes for sterilization, followed by rapid plasticization through a combinator to give a water-in-oil plastic oil / fat composition for roux. Obtained.

Using this plastic oil and fat composition for roux, white roux and white sauce were prepared by the following formulation and production method. The fluffy state of the obtained wheat flour at the time of preparation of the white sauce was such that the flour was easy to disperse and had no lumps, and the flavor of the obtained white sauce was good.

(Comparative Example 1) First, 42.7% by weight of soybean oil and 40% by weight of palm oil were placed in a blending tank of a margarine manufacturing machine and heated to 70 ° C. to prepare tetraglycerin monooleate (HLB8) 0.1. %, Butter flavor 0.1% and tocopherol 0.1% by weight were dissolved. To this, a solution prepared by dissolving 1% by weight of sodium chloride in 16% by weight of tap water was added to obtain a preliminary emulsion. And this preliminary emulsion is 60 ℃
The temperature was adjusted to. The preliminary emulsion thus obtained was heated at 90 ° C. for 5 minutes in a scraping type heat exchanger for sterilization and then sterilized by rapid cooling through a combinator to obtain a water-in-oil type plastic oil / fat composition for roux. .

Using the plastic oil and fat composition for roux, white roux and white sauce were prepared by the following formulation and production method. Regarding the lumped state of the obtained flour when the white sauce was prepared, the lump of the flour remained, and the flavor of the obtained white sauce was poor.

(Preparation of white sauce) <Compound> (Unit: grams) Plastic oil and fat composition for roux 20 Soft flour 20 Salt 2.5 Pepper 0.1 Chicken broth 1.5 Milk 415.9 Fresh cream 40

<Manufacturing Method> The plastic oil / fat composition for roux is put in a heated pan and melted. Add flour and heat to 100 ° C. while mixing with the plastic oil and fat composition for roux. Extinguish the fire, let it cool, and make white roux. Put the above white roux and seasonings in a pan and heat. Add milk with stirring and spread flour in white roux. Bring to a boil for 1 minute, add fresh cream, and boil again to turn off the heat and use as a white sauce.

[0051]

EFFECTS OF THE INVENTION The plastic oil and fat composition for roux of the present invention is suitable for foods such as white sauce, curry and stew which have a good flavor, good dispersibility of wheat flour, no fluff of wheat flour and a smooth texture. It can be manufactured.

Claims (4)

[Claims] 1. A plastic oil / fat composition for roux, wherein HLB contains an emulsifier of 10 or more. 2. The plastic fat composition for roux according to claim 1, wherein the emulsifier is contained in an amount of 0.01 to 0.6% by weight. 3. The emulsifier is one or more selected from glycerin organic acid fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and polyglycerin fatty acid ester. The plastic fat composition for roux described. 4. A food using the plastic oil / fat composition for roux according to claim 1.