JP2003325144A - Method for producing instant roux containing plenty of milk raw material and milk processing raw material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To efficiently produce solid roux without affecting taste of the solid roux excellent in appearance without having oil-floating on the surface of the roux after cooling to be solidified. <P>SOLUTION: The solid roux is obtained by adding a certain amount of diglycerol oleate to an instant roux added with a plenty of milk processing raw material. <P>COPYRIGHT: (C)2004,JPO

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 instant roux which contains a large amount of milk raw materials and milk processing raw materials, has good processability, and has a creamy and smooth texture after cooking.

[0002]

2. Description of the Related Art In general, instant roux is produced by adding a flavoring material such as seasonings and spices to a wheat flour roux in which oil and fat and starch-based raw materials such as wheat flour are heated and mixed at 100 ° C. or higher, and then solidified by cooling. Also, in order to impart a milky flavor to instant roux such as cream stew and curry roux, dairy ingredients and dairy ingredients are used,
When a large amount of these is added, milk fat and other oils and fats are separated from milk protein in the manufacturing process, water derived from the raw materials, etc., so that the physical properties cannot be made uniform and the roux viscosity at the time of filling increases and the filling suitability is increased. There were problems such as deterioration and oil floating on the surface of the roux after cooling. Further, when these roux are cooked and eaten, there is a problem that the state of dispersion of the starch-based raw material is also non-uniform and the melt in the mouth becomes worse. Therefore, it has been necessary to limit the amount of dairy ingredients added to a certain amount or less. For example, in Japanese Patent No. 2816182 "Method for producing solid roux", flour, edible oil and fat, roux obtained by heating and mixing raw materials containing seasonings, solidified by cooling under certain conditions to produce solid roux. In doing so, a method for producing a solid roux is described, which comprises adding monoglycerin fatty acid ester to the roux in a proportion of 0.4 to 5% by weight. However, in the case of this production method, there is an effect of preventing oil floating on the surface of the roux such as curry, hayashi, beef stew, etc. Is less
Moreover, the effect of making the texture after cooking creamy and smooth was not recognized.

[0003]

SUMMARY OF THE INVENTION The present invention contains a large amount of dairy raw materials and dairy processing raw materials, but has good physical properties of roux and no oil floating, and thus has good processability and a texture after cooking. The aim is to produce a creamy, smooth instant roux.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies to solve the above problems, and as a result, at least fats and starches, starch-based raw materials, flavor raw materials, and dairy raw materials and milk processing raw materials are used.
The inventors have found that the intended purpose can be achieved by adding a glycerin fatty acid ester having an HLB of 6 to 9 in an instant roux used at 5% or more, and have completed the present invention. The present invention will be described in detail below.

The instant roux of the present invention comprises a fat, starch-based raw material, flavor raw material in which at least 5% or more of a milk raw material and a milk processing raw material are blended, and the instant roux is produced by a heat treatment process. It is produced by adding 0.1 to 3.0% of glycerin fatty acid ester having HLB of 6 to 9.

If the amount of glycerin fatty acid ester is less than 0.1%, the effect of the emulsifier will not be sufficiently exerted, and the viscosity of the roux after cooking will be too high to fill the container, or after cooking Texture does not become smooth. On the other hand, if the amount of glycerin fatty acid ester exceeds 3.0%, the emulsifier becomes unpleasant, which is not preferable.

The fats and oils used in the present invention include butter, beef tallow,
Animal fats and oils such as pork fat, vegetable oils and fats such as rapeseed oil, soybean oil and palm oil, or mixtures of these natural fats and oils, or oils and fats processed by hydrogenation or the like can be used. It is preferable to add 20 to 50% by weight of these fats and oils to the instant roux from the viewpoint of flavor and processability.

The starch-based raw material used in the present invention is not particularly limited as long as it can thicken the cooked sauce. 7 to 30 weight of common starch-based raw materials such as wheat flour and corn starch in single or multiple instant roux
It is preferable to add the composition in an amount of 0.1% in order to impart an appropriate thickening.

As the flavor raw material, salt, sodium glutamate, broth, curry powder, various extracts and powders of livestock meat, vegetables and fruits, and paste which are generally used in the production of instant roux such as cream stew and curry. , Liquid, etc. can be used. From the viewpoint of flavor, it is preferable to add 10 to 50% by weight of these flavor materials to the instant roux.

As the milk raw material and the milk processing raw material, fresh cream, cheese, milk, concentrated milk, whole milk powder, skim milk powder, concentrated whey, good milk,
Fermented milk, creaming powder and the like can be mentioned, and as these forms, powder, paste, liquid and the like can be used. If you want to give a strong milky flavor to instant roux, especially cream stew or European curry roux, add 5 to 20% by weight of these ingredients. When kneading and flavor adjustment are performed, the compounding amount may be adjusted appropriately.

In the instant roux of the present invention, the above raw materials are heated and mixed, cooled to 50 to 60 ° C., filled in a container such as a tray,
It is manufactured by cooling and solidifying. The heat mixing is performed at a temperature of 90 to 135 ° C. for 10 to 120 minutes. The heating mixer and the cooling machine may be any as long as they can uniformly stir and mix the roux and exchange heat, and the heat source, shape, material, etc. are not particularly limited. The instant roux of the present invention uses the above-mentioned emulsifier, so that the fat and oil can be removed under normal stirring conditions without strong stirring such as homogenizer.
Since the particle size of milk protein, water, etc. can be finely and uniformly dispersed,
It is possible to produce a roux containing a large amount of milk raw materials or milk processing raw materials without increasing the roux viscosity during production. The present invention will be described in detail with reference to the following examples, but the present invention is not limited thereto.

[0012]

[Examples] The results of evaluation by making cream stew with the addition of various emulsifiers to the study formulation shown in Table 2 below are shown. (Example) The roux to which diglycerin monooleate (HLB7.5) was added had an appropriate viscosity and good filling suitability. The surface of the roux after cooling and solidification had no oil floating phenomenon and had a good appearance. Furthermore, the sauce cooked from this roux had a sufficient thickness, had a creamy and smooth texture, and had a rich flavor.

(Comparative Example) Comparative Example 1 (without emulsifier) The roux to which no emulsifier was added had high viscosity and poor filling suitability. In addition, oil floating phenomenon was observed on the roux surface after cooling and solidification.
Furthermore, the sauce of cream stew cooked by adding water and various ingredients using this roux had a low thickness, and the tendency for the taste to appear was weak.

(Comparative Examples 2 to 8) Each of the rouxes added with various emulsifiers other than the examples had problems in filling suitability, oil floating phenomenon on the surface of the roux, sensory properties and physical properties. Nothing better than oleic acid ester (HLB7.5). The results are shown in Table 1.
To name

[0015]

【table 1】

[0016]

[Table 2]

<Manufacturing Method> 1 part by weight of oil (lad) (abbreviated as “part” below), 0.9 parts of wheat flour, and each emulsifier are mixed and heated to 120 ° C. for 40 minutes in a heating kettle equipped with an oblique-axis stirring device to produce wheat flour roux. Manufactured. The flour roux was transferred to a cooling kettle equipped with an oblique axis stirrer, 0.2 parts of salt, 0.2 parts of sugar, 0.1 parts of chicken broth and 0.6 parts of fresh cream of powder were added and uniformly mixed, cooled to 55 ° C., and then filled in a tray, It was cooled and solidified to produce cream stew.

[0018]

EFFECTS OF THE INVENTION According to the present invention, by adding a certain amount of glycerin oleic acid ester of HLB within a certain range to the instant roux containing a large amount of milk processing raw materials in the conventional production line, the roux after cooling and solidification is added. It is possible to efficiently produce a solid roux having an excellent appearance without oil floating on the surface without affecting the taste. In addition, water and various ingredients are added to the finished instant roux, and the sauce such as stew and curry cooked and cooked has a creamy and smooth texture.

Claims (2)

[Claims] [1] HLB is used in the production process of instant roux, which comprises blending at least 5% or more of milk raw material and milk processing raw material with fats and oils, starch-based raw materials, flavor raw materials, and heating these raw materials.
A method for producing an instant roux, which comprises adding 0.1 to 3.0% of a glycerin fatty acid ester having a ratio of 6 to 9. 2. The method for producing instant roux according to claim 1, wherein the glycerin fatty acid ester is glycerin monooleate.