JP2003325145A - Method for producing instant roux - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce instant roux improved in taste. <P>SOLUTION: In a process for producing the instant roux including a process for heating and mixing fat and oil, a starch-based raw material and a seasoning material, water is added to dried animal and vegetable raw materials and fat and oil to have 12-20% water content, subsequently the mixture is heated and reacted at 90-120°C for 30-60 minutes. <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 such as curry and stew having a good flavor, and a flavor raw material composition used for producing these instant roux.

[0002]

2. Description of the Related Art Generally, instant roux is made by adding fat and flour to 100 ° C.
It is manufactured by adding flavor raw materials such as seasonings and spices to the wheat flour roux mixed by heating as described above, and cooling and solidifying. In order to improve the flavor of instant roux, various flavor raw materials, blends, processed flavor raw materials (referred to as flavor raw material compositions in the present application), and the like have been studied.

For example, in Japanese Unexamined Patent Publication No. 09-271373, in an instant roux manufacturing process including a step of heating and mixing fats and oils, starch-based raw materials and flavor raw materials, fats and oils are added to dried products of animal and vegetable raw materials and mixed and roasted. A method for producing roux containing the flavor raw material composition as a flavor raw material has been studied.

The dried raw material flavor composition does not raise the water content of the roux, so that the viscosity of the roux increases and the processability does not deteriorate. However, there was a problem that the flavor extracted from the instant roux was weak.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to produce an instant roux having a further improved flavor as compared with the case of using a dried raw material flavor composition.

[0006]

In view of the above circumstances, the inventors of the present invention have earnestly aimed at obtaining an instant roux having a flavor improved more than in the case of using a dried flavor material composition. As a result of accumulated research, in a method for producing instant roux using a fat, a starch-based raw material, and a flavor raw material, and heating and mixing these raw materials, the dry matter and fats and oils of animal and plant raw materials have a moisture content of 12% by weight. It was found that the desired object can be achieved by adding water to -20% and then heating the mixture at 90-120 ° C for 30 minutes or more and 60 minutes or less, and based on this, the present invention was completed. Hereinafter, the present invention will be described in detail.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The instant roux referred to in the present invention is a roux used for cooking curry, stew, hash vefe, etc., and is cooked by adding water and various ingredients as necessary. There are solid, flake, paste and liquid forms. The present invention also includes a method for producing a flavor material composition for use in the production of instant roux, which is obtained by mixing fats and oils and water with a dried animal or plant material and heating the mixture.

The dried products of animal and plant raw materials, which are the raw materials of the flavor raw material composition, include onions, garlic, ginja, etc. as vegetables, oranges, apples, bananas, mancoes, etc. as fruits, meats such as beef, pork, bonito, Seafood such as scallops, curry powder,
Spices such as turmeric, cumin and coriander, skim milk powder, whey powder,
Examples thereof include dairy products such as tease, processed products such as creaming powder, dried products such as wheat germ and grains such as corn.

As the fats and oils, any edible fats and oils may be used, and examples thereof include lat, which is the main raw material of instant roux, beef tallow, butter, palm oil, corn oil, rapeseed oil, and hydrogenated hydrogenated oils thereof. .

As a condition for mixing the dried animal and plant matter with fats and oils and water and heating at 90 to 120 ° C. for 30 minutes to 60 minutes, it is preferable in terms of flavor. When the heating temperature or the heating time is less than the above range, the heating reaction is insufficient and the flavor peculiar to the raw material is not sufficiently extracted, resulting in a weak curry flavor. On the contrary, when the heating temperature or time exceeds the above range, the curry flavor has a strong burnt odor due to excessive heating.

Any heating means may be used as long as it can uniformly mix and heat the above-mentioned raw materials, such as a direct-fired heating kettle, a steam jacket type heating kettle, an oblique axis heating and stirring kneader, a horizontal axis heating and stirring kneader, and an extruder. Can be used. After heating, it is necessary to cool promptly to prevent overheating,
As the cooling means in this case, a jacket type cooling pot using a refrigerant such as cooling water as a heat exchange medium, an oblique axis heating and stirring kneader, a horizontal axis heating and stirring kneader, and an extruder can be used.

The form of the dried product is not particularly limited, but the particle size is 5
A powdery form having a particle size of 00 μm or less is preferable from the viewpoint of texture. When the particle size is larger than the above range, the texture tends to be poor when used as a raw material composition for roux in roux.

Water is a raw material containing a large amount of water,
In addition to drinking water generally called, there is no particular limitation as long as it is a raw material having a water content of 80% or more, such as sake, wine, soup stock, soup stock, fruit juice, and milk.

When the total water content of the raw material of the flavor raw material composition before treatment is less than 12% with respect to the total weight of the raw material, the hydrolysis heating reaction is insufficient and a good flavor cannot be obtained. On the other hand, if it exceeds 20%, the moisture content of the flavor raw material composition after treatment becomes too high, which is not preferable. There is also a problem that it takes a long time to reduce the water content.

When the moisture content of the flavor raw material composition after treatment exceeds 15%, the moisture content in the roux to which the flavor raw material composition is added increases, and the viscosity of the roux becomes too high, resulting in unfillable physical properties. Become. In the case of solid roux, pour the roux that has been cooked into a container such as a tray and then solidify by cooling to make the product.

At this time, if the viscosity of the roux is too high, it cannot be poured into the tray. On the contrary, if the viscosity of the roux is too low, the powder raw material and the oil and fat in the roux are separated, which is not preferable. Therefore, the viscosity of roux is important in manufacturing. Generally, the viscosity of roux at the time of filling is considered to be 3000 to 8000 cps (measured with a BL type viscometer, using No. 3 rotor, rotor rotation speed 12 rpm, roux temperature 55 ° C).

In order to obtain such an appropriate viscosity, the water content in the roux must be 6% or less, and for that purpose, the water content of the flavor raw material composition must be 15% or less. This is also the case when the flake-shaped roux is prepared because it is poured into a container, cooled and solidified, and then cut into flakes.

[0018] When producing instant roux, fats and starch-based raw materials
(Wheat flour, starch, etc.) is heated and mixed at about 110 to 135 ° C. to prepare wheat flour roux, and then the flavor raw material composition of the present invention can be added at an early stage to efficiently obtain the flavor desired from the composition. Drawers and preferred for producing high quality roux. The present invention will be described in detail with reference to the following examples, but the present invention is not limited thereto.

[0019]

[Example] (Example 1) 1 part of oil and fat (butter), 1.8 parts of curry powder, 0.2 parts of water
Part, onion powder 0.05 part, about 4 at 100-120 ℃ in a direct-fired heating kettle
Mix by heating for 0 minutes to prepare the flavor raw material composition (total water content before heating 17
%, And the total water content after heating was 9%). Separately, oil (lat) 1
Parts and 0.8 parts of wheat flour were heated and mixed in a heating pot to 130 ° C. to produce wheat flour roux. 0.5% of the above flavor raw material composition to this flour roux
Parts, 0.1 parts of salt, 0.3 parts of sugar, 0.5 parts of curry powder, and 0.3 parts of seasoning were added and mixed uniformly, filled in a tray, and then cooled and solidified to obtain instant curry roux. The curry roux, which had not been solidified by cooling, had fluidity and had a physical property that it could be uniformly poured into a tray. Moreover, the curry cooked with the instant curry roux by boiling it with water and ingredients was a curry with a good flavor and a good flavor.

Comparative Example 1 1 part of oil and fat (0.8 parts) and 0.8 part of wheat flour were heated and stirred to 130 ° C. in a heating kettle to produce wheat flour roux.
To this flour flour, 0.1 part of salt, 0.3 part of sugar, 0.2 part of butter, 0.01 part of onion powder, 0.8 part of curry powder, 0.3 part of seasoning are added and mixed uniformly, and after filling in a tray, the mixture is cooled and solidified to prepare instant curry roux. Obtained. The curry roux, which had not been solidified by cooling, had fluidity and had a physical property that it could be uniformly poured into a tray. However, the curry cooked by boiling the above instant curry roux with water and ingredients in a conventional manner had a weak spice flavor.

(Comparative Example 2) 1 part of oil and fat (butter), 1.8 parts of curry powder, and 0.05 parts of onion powder were heated and mixed for about 40 minutes at 100 to 120 ° C. in a direct heating type heating kettle to prepare a flavor raw material composition (before heating). Total water content of 10%,
A total water content after treatment (3%) was prepared. Separately, 1 part of oil (lat)
0.8 parts of wheat flour was heated and stirred to 130 ° C. in a heating kettle to produce wheat flour roux. 0.5 parts of the above flavor raw material composition to this flour roux,
0.1 part of salt, 0.3 part of sugar, 0.5 part of curry powder and 0.3 part of seasoning were added and mixed uniformly, filled in a tray and then cooled and solidified to obtain an instant curry roux. The curry roux, which had not been solidified by cooling, had fluidity and had a physical property that it could be uniformly poured into a tray. However, the curry cooked by boiling the above instant curry roux with water and ingredients in a conventional manner had a weak spice flavor.

(Comparative Example 3) 1 part of oil and fat (butter), 1.8 parts of curry powder,
0.6 part of water and 0.05 part of onion powder are heated at 100-120 ° C in a direct-fired heating pot.
The mixture was heated and mixed for about 40 minutes to prepare a flavor raw material composition (total water content before heating: 25%, total water content after treatment: 18%). Separately, oil and fat
(Rat) 1 part and wheat flour 0.8 parts were heated and stirred to 130 ° C. in a heating pot to produce wheat flour roux. 0.5 part of the above-mentioned flavor material composition, 0.1 part of salt, 0.3 part of sugar, 0.5 part of curry powder, and seasoning of 0.
After 3 parts were added and mixed uniformly and filled in a tray, it was cooled and solidified to obtain an instant curry roux. Before cooling and solidification, the curry roux had a very high viscosity (measurement with a viscometer was impossible) and it became a fluidity-free physical property, so it was manually filled into a tray and cooled. The finished roux had many irregularities on the surface and had no commercial value. The curry prepared by boiling the above instant curry roux with water and ingredients by a conventional method was a curry with a good flavor and a nice spice flavor as in the case of the examples.

[0023]

INDUSTRIAL APPLICABILITY According to the present invention, various flavor raw material compositions can be obtained by changing the combination of dried animal and plant raw materials, fats and oils, or temperature conditions used. You can get instant roux. Therefore, it is possible to prepare a flavor raw material composition that matches the desired flavor of instant roux.

Claims (2)

[Claims] [Claim 1] A method for producing an instant roux, which comprises a process of using oils and fats, a starch-based raw material, and a flavor raw material, and heating and mixing these raw materials. 90 ~ 120 ℃ after adding water to ~ 20%
A method for producing instant roux, which comprises adding, as a part of a flavor raw material, a flavor raw material composition in which a unique flavor is strongly expressed by heating and reacting for 30 minutes to 60 minutes. The dried product of animal and plant raw material which is a material of the flavor raw material composition includes, for example, dried products of vegetables, fruits, meat, chicken, seafood, spices, dairy products, cereals, etc. The production method according to claim 1, wherein the number is 1 or more selected from these.