JP2005065585A - Roux using fish oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain roux having peculiar taste and physiological activity by processing fish oil having been unused in roux so far. <P>SOLUTION: This roux comprises fish oil-containing oil-and-fat, a starch-based material and a flavor material. A method for producing the roux is also provided. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to roux having unique taste and physiological activity.

  In general, instant roux is produced by adding a flavor raw material such as seasonings and spices to wheat flour roux obtained by heating and mixing starch and other raw materials such as fat and wheat flour at 100 ° C. or higher, and then solidifying by cooling. The fats and oils used in these instant louses include pork fat, beef tallow, butter, vegetable fats and oils (palm oil, soybean oil, rapeseed oil, cottonseed oil, sesame oil, corn oil, etc.) and mixtures thereof. There was no case of using. The reason is that there are problems in the oxidation stability and flavor of fish oil, and it has been difficult to maintain quality as a product for a long time.

In addition, regarding the oil which mix | blended fish oil, although many patent applications have been filed (for example, refer patent documents 1-3), the kind is limited to oil for shortening, margarine, bread making, etc.
Japanese Patent Laid-Open No. 2002-241785 Japanese Patent Laid-Open No. 2002-180083 JP 2000-129285 A

  The main object of the present invention is to provide a roux having a unique taste and physiological activity by processing fish oil that has not been used in roux.

  In order to solve the above-mentioned problems, the present inventors have conducted extensive research, and as a raw material, used hardened (hydrogenated) fish oil, other fats and oils, starch-based raw materials, flavor raw materials, and other ingredients. The present inventors have found that roux produced by heating and mixing can achieve the above object, and further developed the present invention to complete the present invention.

  That is, this invention provides the following roux and its manufacturing method.

  Item 1. A roux comprising fats and oils including fish oil, starch-based raw materials and flavor raw materials.

  Item 2. The roux according to item 1, which contains 5 to 40% by weight of fish oil with respect to 100% by weight of the total fat and oil contained in the roux.

  Item 3. The roux according to item 2, wherein the iodine value of the fish oil is 25 to 90.

  Item 4. The roux according to any one of items 1 to 3, which is an instant roux.

  Item 5. A method for producing roux, comprising adding a flavor raw material to wheat flour roux prepared by heating and mixing oil and fat containing fish oil and a starch raw material.

  Item 6. A method of adding fish oil to roux to give taste.

Hereinafter, the present invention will be described in detail.
The roux of the present invention is characterized by containing fish oil, other fats and oils, starch-based raw materials and flavor raw materials. In addition, you may add other components, such as an additive, as needed. The form of the luu of this invention will not be specifically limited if it is a well-known form, For example, it can be set as solid, liquid form, paste form, powder form, flake form, granular form, etc. The roux of the present invention is particularly preferably an embodiment of a roux as processed food that can be eaten and consumed by simple cooking and has storability at room temperature, that is, instant roux.

If necessary, the roux of the present invention is cooked by adding water and various ingredients, and used for cooking curry, stew, hashed beef, soup, sauce and the like.
Fish oil As the fish oil contained in the roux of the present invention, for example, fish oil made from salmon, salmon, salmon, sword fish, squid and the like can be used. The collected fish oil is subjected to filtration and acid treatment as necessary, and further purified by alkali deoxidation, water washing and decolorization. From the viewpoint of maintaining quality and storage stability, it is preferable that the above fish oil is further hydrogenated (cured), then deodorized and used in the present invention. That is, the fish oil of the present invention is preferably used as a hardened oil subjected to the above treatment.

  Fish oil also contains a high percentage of physiologically active components such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Since these physiologically active components have an unsaturated bond, the content thereof can be adjusted according to the degree of the curing treatment.

  In the roux of the present invention, this fish oil is about 5 to 40% by weight, preferably about 10 to 30% by weight, more preferably about 10 to 20% by weight with respect to 100% by weight of the total fat and oil contained in the roux. It is preferable to mix | blend from the point of flavor or melting in the mouth. If it is 4% by weight or less, the flavor is not sufficiently enhanced, and if it is 41% by weight or more, a unique flavor is produced, which is not preferable.

  The iodine value as fish oil hydrogenated oil is about 25-90, Preferably, it is about 30-70, More preferably, it is about 40-60. Those with an iodine value of less than 25 have a high melting point and tend to be uncomfortable when prepared into roux, and the flavor is not sufficiently enhanced, and when it exceeds 90, the flavor deteriorates due to oxidation of fats and oils during storage. Prone to occur.

  The iodine value is the amount of halogen added to 100 g of oil and fat, expressed as a percentage of the sample in terms of g of iodine, and is an index of the degree of unsaturation of the fatty acid constituting the oil and fat. The measuring method includes, for example, the Wies method, the Huble method, the Hanus method, the Kaufman method, the Ashman method, the small amount measuring method, the rapid measuring method, etc., and the Wies method is generally used. The specific measuring method of the Wiis method can be referred to, for example, “Food Analysis Handbook II Analysis of Food Components Iodine Value P142-145 Issued by Kenshisha Co., Ltd.

In addition, in this invention, it is characterized by adding this fish oil to roux, and there exists an effect that the outstanding tastes (umami, savoriness, etc.) are provided by this. Although this effect cannot necessarily be clearly evaluated from the fish oil itself, it is remarkably exhibited by adding fish oil to roux.
Fats and oils other than fish oils Fats and oils other than fish oils used in the present invention are not particularly limited. For example, animal fats and oils such as butter, beef tallow and pork fat, vegetable fats and oils such as rapeseed oil, soybean oil and palm oil, or A mixture of these natural fats and oils or fats and oils that have been processed such as hydrogenation can be used. These fats and oils can be used alone or in a mixture of two or more.

In the roux of the present invention, fish oil and fats and oils other than fish oil are combined, and about 20 to 50 wt%, preferably 25 to 45 wt% with respect to 100 wt% of the raw material (meaning the total raw material of roux, the same shall apply hereinafter) It is preferable to add about 30% by weight, more preferably about 30 to 40% by weight from the viewpoint of flavor and processability.
Starch-based raw material The starch-based raw material used in the present invention is not particularly limited as long as it has a starchy substance as a main component that imparts thickness to the sauce after cooking. For example, ground starch such as potato starch, tapioca starch, sweet potato starch, waste starch, corn starch, wheat starch, rice starch (eg, glutinous rice starch, glutinous rice starch, etc.), cross-linked starch, esterification Examples thereof include modified starches such as starch, etherified starch, soluble starch, and bleached starch. Examples of cereal flour include wheat flour, rye flour, buckwheat flour, rice flour, corn flour, wax flour, and acne flour. The starch-based material preferably contains wheat flour, more preferably wheat flour. The flour may be any of strong flour, medium flour, and weak flour, but the weak flour is preferred.

  As the starch-based material, one or more starch-based materials can be selected and used as necessary.

In order to give an appropriate thickening, it is preferable that the starch-based raw material is blended at about 7 to 35% by weight, preferably about 10 to 30% by weight, and more preferably about 20 to 30% by weight with respect to 100% by weight of the raw material. Is preferable.
Flavor raw material In this specification, a flavor raw material means the foodstuff used in order to give a flavor to roux. A foodstuff refers to an edible article.

  Examples of flavor raw materials include moisture-containing ingredients and other ingredients, seasoning ingredients, flavor ingredients, and the like. Seasoning ingredients include seasonings and other seasoning ingredients. For example, food additives, protein hydrolysates, salt, sugar, bouillon, ketchup, soy sauce and the like are included. In addition, the flavor raw materials include raw materials that add flavor, such as curry powder, spices, and spice extracts.

  Curry powder is a composite spice generally obtained by combining a plurality of spices. Spices are generally divided into flavored spices, spicy spices and flavored spices.

  The flavorful spice is a spice having a flavor, which has a weak pungent taste and is mainly used for flavoring. Examples of flavoring spices include onion, coriander, cardamom, cumin, clove, cinnamon, nutmeg, oregano, fenugreek, star anise, allspice, garlic and the like.

  The pungent spice is a spice having a pungent taste, and is a spice mainly used for spicy seasoning. Examples of spicy spices include red pepper, black pepper, white pepper, ginger and mustard.

  The fragrant spice is a spice containing a large amount of pigment, having a weak pungent taste, flavor and strong coloring power. Examples of aroma spices include turmeric, paprika, saffron and the like. In order to adjust the flavor of the intended roux, one or more spices can be selected and used as necessary.

  The flavor raw material preferably does not contain starch-based raw materials. Moreover, the flavor raw material may be unheated or may be heated. Specifically, common salt used in manufacturing stew, curry, hashed beef, soup, sauce, etc .; sodium glutamate; bouillon; curry powder; various extracts such as meat, fish shellfish, vegetables, fruits ( Chutneys); milk-based raw materials and the like are exemplified, and the form thereof is exemplified by powder, paste, liquid and the like.

  In the present invention, as a flavor ingredient derived from fish, a special taste is imparted by blending extracts, powders, pastes, and liquid ingredients mainly made from salmon, salmon, salmon, sword fish, salmon, etc. Flavor ingredients having physiological activity peculiar to fish oil such as EPA can be carefully selected and used.

  The dairy ingredients refer to any milk and dairy products known in the art and foods made from these. Milk refers to raw milk, milk, special milk, partially skimmed milk, skimmed milk, and processed milk. Dairy products are cream, cheese, concentrated whey, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, defatted powdered milk, cream powder, whey powder, protein concentrated whey powder , Buttermilk powder, sweetened powdered milk, prepared milk powder, fermented milk, lactic acid bacteria drink, and milk drink. The foods mainly composed of milk and dairy products are about 5% by weight or more, preferably about 10% by weight or more, more preferably about 20% by weight or more, based on the weight of food in the foods. More preferably about 40% by weight or more, more preferably about 50% by weight or more, more preferably about 60% by weight or more, more preferably about 70% by weight or more, specifically, creaming powder, milk Sauce, cream cheese sauce and so on.

  In order to adjust the flavor of the target roux, one or more kinds of flavor raw materials can be appropriately selected and used as necessary.

These flavor raw materials are preferably blended in an amount of about 10 to 50% by weight, preferably about 15 to 40% by weight, and more preferably about 20 to 35% by weight with respect to 100% by weight of the raw materials.
Other Components Additives, foodstuffs, and food ingredients contained in known foods can be appropriately added to the roux of the present invention as desired. Examples of the additive include an emulsifier, a preservative, a fragrance, a colorant, a reinforcing agent, and an antioxidant.
Method for producing roux The method for producing the roux of the present invention is not particularly limited, but the flavor ingredients and other ingredients as necessary are added to the wheat flour prepared by heating and mixing the fats and oils containing fish oil and starch ingredients. Manufactured.

  For example, after heating starch-based raw materials such as fish oil and starch and wheat flour to 100 ° C or higher and mixing the raw materials containing flavor raw materials and other ingredients to the flour roux mixed for an appropriate time, up to 50-60 ° C Manufactured with cooling.

  Here, "wheat flour roux" means what is obtained by heating the wheat flour roux raw material containing the fats and oils containing fish oil, and a starch type raw material. Flour roux is sometimes called white roux, white roux, brown roux in this field. In the present specification, the term “flour flour” is used according to the practice in the art, but the flour flour does not necessarily contain flour.

  The mixing conditions for producing wheat flour can be set as appropriate. Usually, the temperature is about 100 to 150 ° C for about 10 to 120 minutes, preferably about 100 to 140 ° C for about 10 to 120 minutes, Preferably, the mixing is performed at a temperature of about 110 to 135 ° C for about 20 to 100 minutes, most preferably at a temperature of about 120 to 130 ° C for about 40 to 70 minutes.

  Moreover, although the conditions at the time of mixing and cooling the raw material containing a flavor raw material and another component to wheat flour can also be set suitably, normally, it is 10 to about 50-60 degreeC, adding and mixing a flavor raw material one by one. Cool for about 120 minutes. More preferably, it is cooled to about 50 to 60 ° C. over about 30 to 100 minutes.

  The mixer and the cooler are not particularly limited as long as they can uniformly agitate and mix and exchange heat with roux, and the heat source, shape, material, and the like are not particularly limited.

  The addition of fats and oils including fish oil is not particularly limited as long as it is in the manufacturing process of the roux. In addition to the above flour roux process (when heated at 100 to 150 ° C), the flavor raw material is charged (when cooled and mixed at 90 to 55 ° C). It may be.

  Thus, the roux of the present invention having excellent taste is produced.

  In addition, you may add the fats and oils containing fish oil at the time of eating, such as a curry and a stew cooked from the said roux, and, thereby, excellent tastes, such as richness and taste, are provided. As the mode, the addition sauce etc. which added fats and oils including fish oil are illustrated at the time of eating.

  The present invention relates to roux added with fish oil that has not been used in conventional roux as an edible oil and fat, thereby imparting excellent taste (umami, rich taste, etc.) not found in conventional edible oils and fats. it can.

  Hereinafter, although an example and a comparative example are given and the present invention is explained still more concretely, the present invention is not limited to these examples.

Example 1
Lard hardened oil 29.5% by weight, fish oil hardened oil (iodine value of about 25-90) 5% by weight, wheat flour 29% by weight, onion powder 0.7% by weight up to 130 ° C with an inclined axis stirrer addition heat kettle The mixture was heated for 50 minutes to produce flour roux.

  Fruit chutney 1.1% by weight, salt 8% by weight, sugar 10.6% by weight, curry powder 5.0% by weight, skipjack extract 3.0% by weight, fresh cream 2.0% by weight, creaming powder -1.0% by weight, protein hydrolyzate 1.0 Add wt%, tomato powder 2.5 wt%, sauce powder 1.0 wt%, caramel pigment 0.6 wt% and mix and cool. When it became uniform, it was cooled to 55 ° C, filled into a tray, and then cooled and solidified to produce an instant curry roux.

  As a result of the above-mentioned storage test of the instant Kalalou, the deterioration odor of the fat and oil at the 18th month was not felt at room temperature. The storage test is usually an accelerated test performed at 30 ° C or 35 ° C, and changes in acid value (AV), peroxide value (POV), flavor, etc. are converted to room temperature compared to the current product. It was.

Comparative Example 1
With respect to the total weight%, 34.5% by weight of lard hardened oil, 29% by weight of wheat flour, and 0.7% by weight of onion powder were mixed and heated to 130 ° C. for 50 minutes in an oblique axis stirrer added heating kettle to produce flour roux.

  In this flour roux, fruit chutney 1.1%, salt 8%, sugar 10.6%, curry powder 5.0%, skipjack extract 3.0%, fresh cream 2.0%, creaming powder 1.0%, protein hydrolysis Add 1.0% by weight of the product, 2.5% by weight of tomato powder, 1.0% by weight of sauce powder and 0.6% by weight of caramel pigment and mix and cool. When it became uniform, it was cooled to 55 ° C, filled into a tray, and then cooled and solidified to produce an instant curry roux.

Experimental example 1
Curry was produced by adding the instant curry roux obtained in Example 1 and Comparative Example 1 to water, ingredients, and stewed by conventional methods. As a result of tasting evaluation of each curry, it was found that the curry obtained from the instant curry roux of Example 1 had a unique rich and rich taste. On the other hand, the curry obtained from the instant curry roux of Comparative Example 1 lacked the rich taste compared to Example 1 and had a slightly savory taste.

  In other words, it was found that when an instant curry roux mixed with fish oil and lard hardened oil was used, a special rich and rich curry was obtained compared to an instant curry roux using only lard hardened oil.

  Furthermore, in order to objectively evaluate this result, curry made from roux mixed with fish oil of Example 1 mixed with lard hardened oil and curry made from roux using lard hardened oil of comparative example 1, Evaluation was performed by tasting of 20 people. The evaluation results are shown in Table 1.

表１の結果に示されるように、本発明の即席カレールウは、旨み、コクなどにおいて、格別の効果を有することが明らかとなった。

As shown in the results of Table 1, it was revealed that the instant carrail of the present invention has a special effect in umami and richness.

Example 2
Example 1 and Example 1 were used except that 19.5% by weight of lard cured oil, 14.75% by weight of lard cured oil, 14.75% by weight of beef tallow hardened oil and 5% by weight of fish oil cured oil were used instead of 29.5% by weight of lard cured oil and 5% by weight of fish oil cured oil of Example 1. By performing the same process, an instant car rail was manufactured.

Example 3
In place of 29.5% by weight lard hardened oil and 5% by weight hardened fish oil of Example 1, 20.65% by weight hardened palm oil, 8.85% by weight hardened rapeseed oil and 5% by weight hardened fish oil are used. By performing the same process, an instant car rail was manufactured.

Comparative Example 2
Instant curry roux was produced by treating in the same manner as in Comparative Example 1 except that 29.5% by weight of lard hardened oil and 5% by weight of beef tallow hardened oil were used instead of 34.5% by weight of lard hardened oil in Comparative Example 1.

Comparative Example 3
An instant curry roux was produced by treating in the same manner as in Comparative Example 1 except that 17.25% by weight of lard hardened oil and 17.25% by weight of beef tallow hardened oil were used instead of 34.5% by weight of hardened lard oil of Comparative Example 1.

Comparative Example 4
Instant curry roux was produced by treating in the same manner as in Comparative Example 1 except that 24.15% by weight of the hardened palm oil and 10.35% by weight of the hardened rapeseed oil were used instead of 34.5% by weight of the hardened lard oil of Comparative Example 1.

Experimental example 2
Curry was produced in the same manner as in Experimental Example 1 using the instant curry roux obtained in Examples 1 to 3 and Comparative Examples 2 to 4, respectively.

  As a result of tasting evaluation of the obtained curry, when comparing the curry produced from the roux of Example 1 and Comparative Example 2, it was found that Example 1 was superior in terms of umami, richness, and deliciousness. . That is, it was found that curry roux using fish oil in place of beef tallow hardened oil provides a unique rich and rich curry.

  Comparing the curry produced from the Example 2 and Comparative Example 3 curls, the Example 2 is superior in terms of umami, richness and taste, and from the Comparative Examples 3 and 4 When comparing the curry to be produced, it was found that Example 3 was superior in the same respect. In other words, it was found that the taste and richness of the edible fats and oils were significantly improved by adding fish oil even in a relatively small amount.

  In addition, when the fish oil hardened oil used in the present invention and lard hardened oil, beef tallow hardened oil, palm hardened oil, rapeseed hardened oil, etc. that are generally used for instant roux are compared and evaluated between oils, both appearance and taste There is almost no difference. However, when a certain amount of fish oil is added to roux, the effect of the present invention is remarkably exhibited.

  From the above, animal oils and fats (for example, lard, butter, beef tallow), vegetable oils and fats (for example, palm oil, soybean oil, rapeseed oil and corn oil), or a mixture of these natural oils and fats, or in addition thereto It was clarified that by adding fish oil, excellent taste (umami, rich taste, etc.) was imparted to the obtained roux.

Claims (6)

A roux characterized by containing fats and oils including fish oil, starch raw materials and flavor raw materials. The roux according to claim 1, comprising 5 to 40 wt% of fish oil with respect to 100 wt% of the total fat and oil contained in the roux. The roux according to claim 2, wherein the iodine value of the fish oil is 25 to 90. The roux according to any one of claims 1 to 3, which is an instant roux. A method for producing roux characterized by adding a flavor raw material to a wheat flour roux prepared by heating and mixing an oil and fat containing fish oil and a starch-based raw material. A method of adding fish oil to roux to give taste.