JP2004008043A - Method for producing solid roux and mixer used therefor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a high quality roux which sufficiently supports the flavor characteristics of raw materials, and to provide a mixer used therefor. <P>SOLUTION: A mixer comprising a pair of a batch type heating mixing means and a batch type cooling mixing means is adopted. This method for producing the solid roux is characterized by heating and mixing an oil and a fat with wheat flour with the batch type heating mixing means at 100°C or higher to produce the wheat flour roux, and then cooling and mixing the wheat flour roux with curry powder, spices, sugar, salt, and the like to about 65°C or lower with the batch type cooling mixing means. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a high-quality solid roux that sufficiently enhances the characteristics of each raw material. More specifically, the present invention relates to a process for producing roux products such as curry and stew. High quality that fully enhances the characteristics of each raw material by heating and cooling and mixing the raw material or processed material using two batch type heating mixing means and batch type cooling mixing means provided in communication The high-quality solid roux that makes it possible to efficiently produce the roux products, and to maximize the flavor combining the flavors according to the characteristics of each raw material. The present invention relates to a method for efficiently manufacturing a product.
[0002]
2. Description of the Related Art In general, roux such as curry and stew is an important factor that greatly affects the quality of the product due to qualitative and quantitative differences in flavor caused by differences in the composition of raw materials and manufacturing processes. . As is well known, in order to produce high-quality curry etc., (1) it is necessary to prepare and heat the raw materials accurately, and (2) it is necessary to heat them under appropriate heating conditions suitable for the characteristics of each raw material. It is. In this regard, the raw materials are usually heated and mixed in a single heating kettle, and the quality of each raw material has been improved, but the manufacturing process including the heating means has been improved. Thus, there is a problem that suitable processing suitable for the characteristics of each raw material cannot be performed. Instead of the conventional method for producing solid roux by a batch heating method with a single heating kettle, a method for producing solid roux by a multi-stage heating method comprising two batch heating means provided in contact with each other The invention described in Japanese Patent No. 3229839 is a method for producing a roux comprising the steps of using wheat flour and flavor raw materials, and heating and mixing these raw materials for finishing. Before the treatment, the flour roux is cooled to a product temperature of 50 ° C. to 70 ° C., and in the cooling temperature range, a flavor raw material is added, and these are heated and mixed, etc. By adopting a multi-stage heating system consisting of the basic batch heating means, the product temperature of roasted high-temperature wheat flour can be reduced without using any special cooling equipment in the manufacturing process of roux. It is a manufacturing method of solid roux that includes the process of adding the flavor raw material at this stage and heating and mixing again for finishing, but manufacturing wheat flour roux and roasting hot flour roux products If the temperature is once lowered, and the flavor ingredients are added at this stage and then heat mixed for finishing again, the roasting of the flour roux itself, which accounts for a large proportion of the roux, further proceeds and the roasted feeling increases. This greatly affects the flavor of the whole roux product. Moreover, after setting the heat mixing treatment conditions of flour roux, it is necessary to set the heat mixing treatment conditions for finishing again, which is very cumbersome and requires a lot of labor. In addition, after completion of the heating and mixing process for finishing, it is necessary to cool the raw material to a temperature at which filling is possible, and there are problems such as poor working efficiency and energy loss when performed at an industrial level.
[0003]
[Problems to be solved by the invention]
An object of this invention is to provide the manufacturing method of the new roux which has the outstanding flavor characteristic. It is another object of the present invention to provide a method for producing roux that has a better flavor than those of the prior art. In addition, the present invention makes it possible to set various heating conditions and the like appropriately and easily as compared with those of the prior art, and to carry out the mixing treatment, and at the industrial level, it is possible to produce high-quality luws with high work efficiency. It is an object to provide a method and apparatus. Furthermore, an object of the present invention is to provide a method for producing a roux that can obtain a high-quality roux that sufficiently enhances the flavor of each raw material.
[0004]
[Means for Solving the Problems]
Under such circumstances, the present inventors have been able to reliably solve these problems and to maximize the flavor characteristics of the raw materials that can contribute to the improvement of the flavor of roux in view of the above prior art. As a result of intensive research aimed at developing a new technology for producing high-quality roux products that can be used in various ways, at least flour flour and flavor ingredients are used, and flour and flavor ingredients are specified under specific conditions. In the manufacturing method of roux including the step of cooling after heating and mixing treatment, each raw material or processed product of roux is heated using two batch type heating mixing means and batch type cooling mixing means provided in contact with each other, The inventors have found that the intended purpose can be achieved by adopting the configuration for cooling and mixing, and the present invention has been completed based on this.
[0005]
In one embodiment, a method for producing high-quality solid roux that sufficiently enhances the characteristics of each raw material, and (1) as raw materials, at least oil and fat, wheat flour, curry powder, spices, sugar, salt, Using dry pulverized products such as dairy products, meat, seafood, vegetables, fruits, etc. or flavoring materials such as extract or hust, seasoning, etc. (2) As a heating / cooling mixing means, a set of communication was provided. Using the two batch-type heating and mixing means 1 and the batch-type cooling and mixing means 2, the following steps: (3) The fats and flours are heated and mixed with the batch-type heating and mixing means 1 to a product temperature of 100 ° C. or higher. (4) a step of transferring the wheat flour to the batch type cooling and mixing unit 2 from the batch type heating and mixing unit 1, (5) curry powder, spices, sugar, salt, dairy products, meat and fish and shellfish・ Dry vegetables and fruits The process for producing the solid roux comprising the step of adding ground raw materials such as pulverized material, extract, haste, seasoning and the like to the batch cooling and mixing means 2 and cooling and mixing the product temperature of the roux to 65 ° C. or lower. Method.
[0006]
In one embodiment, there is a mixing apparatus for use in the above-described method for producing solid roux, wherein (1) one set of batch heating and mixing means and one set of batch cooling cooling mixing are provided. And (2) a transfer means for transferring the processed product of the heating means to the cooling and mixing means.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in more detail. In the present invention, one batch type heating and mixing unit and one batch type cooling and mixing unit provided in communication are provided side by side, and transfer for transferring the processed material of the heating unit to the cooling and mixing unit. Means. As a result, in the manufacturing process of roux, (1) after producing wheat flour with the batch heating and mixing means 1, transfer to the batch cooling and mixing means (2), and (2) curry powder, spices, sugar, salt, dairy products, meat, By adding dried pulverized products or extracts such as seafood, vegetables and fruits, and flavor materials such as seasonings to the batch type cooling and mixing means 2, the product temperature of roux can be cooled and mixed to 65 ° C. or lower. In other words, as described above, the present invention uses the above-mentioned apparatus to mix the remaining ingredients while cooling a part of the flour roux and flavor ingredients that have been heated and mixed as set in (2) above. Since the product temperature of the roux can be lowered efficiently without raising the temperature, this makes it possible to enhance the flavor of the raw materials and produce a roux that is excellent in the flavor in which they are familiar with each other.
[0008]
As described above, the present invention uses at least wheat flour and a flavor raw material, and includes a step of cooling the wheat flour and the flavor raw material under specific conditions after heating and mixing, and then a part of the wheat flour roux and the flavor raw material. After heating and mixing, it is important to add flavor ingredients and cool and mix them without heating them again.
[0009]
In this specification, “wheat flour roux” is obtained by heating and mixing (usually 100 to 150 ° C.) a starch-based raw material (wheat flour, starch, etc.) and fats and oils at a product temperature of 100 ° C. or higher. The wheat flour roux of the present invention may contain seasonings such as curry powder, salt and sugar in addition to fats and oils and starch-based raw materials. 40 to 70 parts by weight of wheat flour roux (usually 40 to 55 parts of fats and oils and 45 to 60 parts of starch-based materials. A weight part is abbreviated as a part).
[0010]
In the present invention, the flavor raw material can be used regardless of the form of concentration, such as dry pulverized products such as raw and powder, extract, etc., and in any size. Homogeneous and suitable for industrial production of roux. Especially for raw materials with high moisture content (moisture content 15-90%) such as dairy products, meats, seafood, vegetables, fruits and other extracts and hust, the original taste of the material can contribute to the improvement of the flavor of roux. Therefore, it is desirable to include 0.1 to 10 parts by weight. In the present invention, the flavor raw material having a high water content does not necessarily have to be subjected to the heating and mixing treatment, and may be added during the cooling and mixing treatment step.
[0011]
Next, the cooling and mixing process will be described.
In the present invention, as described above, fat and flour, or raw materials mainly composed of these are heated and mixed (usually 100 to 150 ° C.) to make flour roux, and then curry powder, spices, sugar, While adding salt, dairy products, dried pulverized products such as meat, seafood, vegetables and fruits, or flavoring materials such as extract, hist, and seasoning in sequence, the mixture is cooled and mixed to 65 ° C. or lower. In the present invention, after heating and mixing the wheat flour, it is important to lower the temperature of the roux while adding the raw material without applying heat. The cooling and mixing treatment is performed in order to enhance the flavor of each raw material and make them familiar with each other by mixing all the raw materials including wheat flour and flavor raw materials. In order to obtain this effect, the cooling and mixing treatment should be carried out until the product temperature of the roux is 65 ° C or lower, preferably 50 to 65 ° C. When the temperature is lower than the above product temperature, the viscosity of the roux increases, so that the container cannot be filled with the filling device. (It cannot be filled unless the raw material is in a molten state above the melting point of the solid fat). When the product temperature is higher than the above temperature, when the container is filled and solidified with a filling device, it takes time to solidify, and the oil on the surface of the roux may cause coarse crystallization or oil floating on the surface of the roux. This is not desirable.
[0012]
In the present invention, powder raw materials such as powdered products such as curry powder, spices, sugar, salt, dairy products, seasonings (amino acids, etc.) and dried pulverized products such as meat, seafood, vegetables, fruits, etc. It consists of 20 to 60 parts by weight in order to enhance the flavor and properly obtain the effect of blending in each other.
[0013]
In addition, in the case where a raw material including a flavor raw material having a high moisture content or a powder having a small particle size is subjected to cooling and mixing treatment, during the cooling and mixing treatment, in the temperature range where the product temperature of roux is about 80 to 100 ° C. The physical properties are easy to cure. In the present invention, in order to avoid curing of the physical properties of the raw material during the cooling and mixing process, the mixing can be performed by applying shearing force to the roux. For example, the curing can be avoided by providing a cutter (form like a disk) in the batch type cooling and mixing means and rotating the cutter at a high speed. Here, when the capacity of the batch type cooling and mixing means is 600 to 4000 liters, the cutter having a diameter of 10 to 40 cm may be rotated at a speed of 1000 to 2500 rpm / min. As a result, the viscosity of the roux during the cooling and mixing process can be suppressed to about 2000 to 8000 cps (cps is centipoise; the same applies hereinafter). In addition, the obtained roux has a smooth texture without a feeling of glue when eating.
[0014]
In the present invention, an emulsifier such as a sucrose fatty acid ester can be used as a raw material other than the flavor raw material. Thereby, the viscosity is appropriately adjusted, the stirring and mixing operation during the cooling and mixing process is facilitated, and the filling ability is improved.
[0015]
Next, the raw material after the cooling and mixing treatment is filled into a container by a filling device and solidified. The means in this case is arbitrary, and may be based on a conventional method. The effect of the present invention can be more suitably achieved by using a filling device (filling device that operates at a relatively high speed) that discharges the flow from the filling nozzle by operating the histone in the filling cylinder in the filling process. That is, in the filling apparatus of the above-described form, when the raw material temperature is about 50 to 65 ° C. (the raw material cannot be filled unless the raw material is in a molten state above the melting point of the solid fat), the oil and fat is separated, The problem that the solid material is likely to be clogged at the portion of histone (histone link) (hereinafter referred to as “raw material clogging”) is likely to occur. According to the configuration of the present invention using the emulsifier, the physical properties of the raw material can be adjusted (smoothly adjusted) to avoid clogging of the raw material, and the filling ability can be improved.
[0016]
The basic mode of the mixing apparatus used in the present invention has the following configuration (FIG. 1). The mixing apparatus includes a batch-type heating and mixing unit 1 and a single batch-type cooling and mixing unit 2 provided in communication with each other. The batch-type heating and mixing means 1 includes appropriate means for heating the raw material, such as a heating medium jacket (not shown) on the wall surface, and a stirring means 3 for stirring the raw material as necessary. The batch-type cooling and mixing means 2 includes appropriate means for cooling the raw materials, such as a refrigerant jacket for cooling raw materials such as wheat flour and flavor raw material mixture, and stirring means for stirring the raw materials as necessary 4 is provided. It is also possible to provide a heat medium jacket for suppressing a decrease in raw material temperature. The batch-type heating and mixing means 1 is communicated by a transfer pipe 5 via a valve 6 by a transfer device 5 such as a pressure feed pump, and in short, enables transfer of the processed material from the batch-type heating and mixing means 1 to the batch-type cooling and mixing means 2. Just contact me. In the illustrated apparatus, the processed material is transferred from the batch type heating and mixing unit 1 to the batch type cooling and mixing unit 2, and a storage tank, a filling device, and the like are appropriately provided on the downstream side of the batch type cooling and mixing unit 2. In this specification, the “storage tank” is a tank for temporarily stocking roux before the filling process after the cooling and mixing process. In order to suppress sedimentation of powder materials such as salt and sugar in the roux transferred to the storage tank, it is desirable to provide an agitator in the storage tank to agitate the roux.
[0017]
EXAMPLES Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples.
Example 1
A manufacturing example of Kalelau using the apparatus of FIG. 1 (heating and mixing means 1 and cooling and mixing means 2) will be described.
1. Manufacture of Carreau (1) Heat mixing means 1 (which is equipped with a normal slanted stirring blade) is charged with 33 parts by weight of fats and oils, 30 parts by weight of flour and 0.5 parts of emulsifier and stirred for about 60 parts. It heated to 130 degreeC over minutes and manufactured flour roux.
(2) The heated wheat flour is transferred to cooling and mixing means 2 (equipped with a normal slanted axis stirring blade and equipped with a high-speed rotating mixer equipped with a cutter), and 6 parts by weight of curry powder is added. Stirring was started while cooling. The stirring speed was set to 27 rpm for the stirring blade and 1800 rpm for the cutter. With a spatula or the like, the deposits of the wheat flour in the heating and mixing means 1 and the stirring blade were collected and sent to the discharge port. The flour flour remaining on the phon and piping was extracted from the bulb 6 and put into the cooling and mixing means 2. As a result, all of the desired flavor raw materials could be introduced into the cooling and mixing means 2 without adhering the raw materials in the heating and mixing means 1, the yield was good, and the raw material blending could be performed accurately.
(3) 10 parts by weight of sugar and 9 parts by weight of salt were added and mixed and stirred while cooling. Furthermore, 3 parts by weight of seasoning, 2 parts by weight of vegetable powder, 1 part by weight of beef powder, 1 part by weight of caramel and 1 part by weight of fruit juice were added and cooled, mixed and stirred. It is also possible to mix the raw materials together with another type of high-speed stirring mixer, divide the powder mixture, and add it in small portions). Further, 1.5 parts by weight of beef extract and 1.5 parts by weight of fruit paste were added, followed by cooling and stirring. A raw material having a temperature of 60 ° C. or less was charged with 0.5 parts by weight of a flavor, and cooled and mixed with stirring for 5 minutes or more to produce curry roux. At this point, about 50 minutes had passed after cooling and mixing, and the product temperature was 58 ° C. The viscosity of the raw material changed from 3000 to 8000 cps, and the cooling and mixing treatment could be performed satisfactorily.
(4) The above curry roux was transferred to a storage tank, filled into a container with a filling device by a conventional method, and solidified by cooling to obtain a solid roux product.
[0018]
2. Performance Using the above-mentioned curry roux (solid roux), the curry prepared by adding the above curry roux (solid roux) to the boiled water and ingredients by a conventional method is not only curry powder but also beef extract, fruit hust etc. The flavor of the material was mellow and excellent. In addition, in the manufacturing process, after the flour roux is heated and mixed, the raw material is added while cooling without adding heat, and the temperature of the raw material is lowered, so that the energy can be efficiently cooled. There was no problem.
[0019]
Hereinafter, the results of comparative experiments conducted by the present inventors will be shown.
Comparative Example 1
The total weight of each of the raw materials used was the same as in Example 1 to produce curry roux.
(1) 13 parts by weight of fats and oils and 15 parts by weight of wheat flour were added to the heating and mixing means 1 (same as in Example 1), and heated to 130 ° C. over about 60 minutes with stirring to produce flour roux.
(2) Heating and cooling the mixed flour roux (equipment with a heating medium jacket similar to the heating mixing means 1 and a refrigerant jacket similar to the cooling mixing means 2 and a normal slanted stirring blade) And 20 parts by weight of fats and oils heated and melted at about 60 ° C. in advance in place of the wheat flour were added to the heating and mixing means 1. After stirring for about 2 minutes, the raw material inside the heating and mixing means 1 was washed away with oil and fat and transferred to a heating and cooling mixing kettle. Immediately after completion of the transfer, 6 parts by weight of curry powder, 10 parts by weight of sugar, 9 parts by weight of salt, 15 parts by weight of flour, 0.5 parts by weight of emulsifier, 3 parts by weight of seasoning, 2 parts by weight of vegetable powder, 1 part by weight of beef powder, 1 part by weight of caramel, and 1 part by weight of fruit powder were added and heating and stirring were started (the above powder raw materials were combined with a plurality of raw materials as needed with a different type of high-speed stirring mixer. It is possible to mix and divide the powder mixture and add it in small portions). Further, 15 minutes later, 1.5 parts by weight of beef extract and 1.5 parts by weight of fruit juice were added. The product temperature of wheat flour in the heating and cooling mixing kettle is about 130 ° C before the oil and fat is charged, and the temperature of the raw material is lowered to about 65 ° C by adding the fat and powder and the raw material of the raw material. Was raised to 114 ° C. in about 60 minutes at the lower limit, and heating was stopped at this point. Further, the raw material was cooled until the temperature of the raw material reached 60 ° C. or lower, 0.5 parts by weight of a flavor was added, and the mixture was stirred for 5 minutes or more to produce curry roux. At this point, about 70 minutes have passed after cooling and mixing, the viscosity of the raw material has changed from 1000 to 5000 cps, and the mixing and stirring process was able to be performed satisfactorily. And the roasted feeling of flour roux and flavor raw materials was strong overall, and it had an unfavorable flavor. Further, the time required for manufacturing the curly roux was about 80 minutes longer than that in Example 1, the adjustment of the roasted feeling was complicated, and the working efficiency was not very good.
[0020]
As described in detail above, according to the present invention, in the manufacturing process of roux, after the flour roux is heated and mixed, flavor raw materials are added, and these are cooled and mixed, whereby the flavor of each raw material is added. High-quality roux products with sufficiently enhanced characteristics can be produced efficiently at an industrial level. Also, by adopting a mixing device consisting of one batch-type heating mixing means and one batch-type cooling mixing means provided in communication, it is suitable for the characteristics of each raw material, such as suitable combinations of each raw material. Suitable heating is possible, and high quality can be easily achieved by setting appropriate conditions.
[Brief description of the drawings]
FIG. 1 is a view showing a basic mode of a mixing apparatus used in the present invention. (Example 1 and Comparative Example 1)

Claims (2)

A method for producing a high-quality solid roux that fully enhances the characteristics of each raw material. (1) As raw materials, at least oil and fat, wheat flour, curry powder, spices, sugar, salt, dairy products, meat and fish and shellfish (2) Two batch-type heating systems provided as a heating / cooling and mixing means in contact with each other, using dried pulverized products such as fruits, vegetables, fruits, etc. Using the mixing means 1 and the batch type cooling and mixing means 2, the following steps: (3) A step of producing a flour roux by heating and mixing oil and fat with the batch type heating and mixing means 1 to a product temperature of 100 ° C. or higher; (4) Step of transferring the flour roux from the batch heating mixing means 1 to the batch cooling mixing means 2, (5) curry powder, spices, sugar, salt, dairy products, meat, seafood, vegetables, fruits Dry ground or extract F ° paste, adding flavoring agent in seasonings such as batchwise cooling mixing means 2, the manufacturing method of the solid roux which comprises a step, of cooling mix material temperature of roux to 65 ° C. or less. A mixing apparatus for use in the method for producing solid roule according to claim 1, comprising: (1) one batch-type heating mixing means and one batch-type cooling mixing means provided in contact with each other; And (2) a transfer means for transferring the processed material of the heating means to the cooling and mixing means.

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