JP2006345858A - 低油脂固形ルウ - Google Patents
低油脂固形ルウ Download PDFInfo
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- JP2006345858A JP2006345858A JP2006138097A JP2006138097A JP2006345858A JP 2006345858 A JP2006345858 A JP 2006345858A JP 2006138097 A JP2006138097 A JP 2006138097A JP 2006138097 A JP2006138097 A JP 2006138097A JP 2006345858 A JP2006345858 A JP 2006345858A
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- roux
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- 239000003925 fat Substances 0.000 claims description 58
- 239000000843 powder Substances 0.000 claims description 55
- 239000002994 raw material Substances 0.000 claims description 24
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 6
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- 238000003756 stirring Methods 0.000 description 6
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- 239000000203 mixture Substances 0.000 description 5
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- 235000013305 food Nutrition 0.000 description 4
- 238000007493 shaping process Methods 0.000 description 4
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- 239000008107 starch Substances 0.000 description 4
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- 235000021549 curry roux Nutrition 0.000 description 3
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- 244000060011 Cocos nucifera Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000019503 curry powder Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
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- 235000019634 flavors Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
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- 239000004033 plastic Substances 0.000 description 2
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- 239000005017 polysaccharide Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000007790 scraping Methods 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000001537 Ribes X gardonianum Nutrition 0.000 description 1
- 235000001535 Ribes X utile Nutrition 0.000 description 1
- 235000016919 Ribes petraeum Nutrition 0.000 description 1
- 244000281247 Ribes rubrum Species 0.000 description 1
- 235000002355 Ribes spicatum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
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- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- -1 salt and sugar Chemical class 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
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- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
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- 235000014347 soups Nutrition 0.000 description 1
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- 239000002562 thickening agent Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Images
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- Seeds, Soups, And Other Foods (AREA)
Abstract
【解決手段】 澱粉質原料、油脂及び調味料を含み、かつ、油脂含量が10〜25質量%である、加圧成形された低油脂固形ルウであって、嵩密度が1.35g/cm3以下であるコアCと、該コアC'の表面に設けられた保護層C'とを有する。
【選択図】図12
Description
(1)加熱溶融ルウの調製→(2)溶融ルウを製品容器に充填→(3)溶融ルウを充填した製品容器を冷却して製品容器内で、製品容器内で連続した複数食分の固形ルウを作る。
澱粉質原料、油脂及び調味料を含み、かつ、油脂含量が10〜25質量%である、加圧成形された低油脂固形ルウであって、
嵩密度が1.35g/cm3以下であるコアと、
前記低油脂固形ルウの表面のうち、少なくとも欠け易い部分に設けられた保護層とを有する低油脂固形ルウを提供することにより達成される。
下記表1に示す原料を用いて固形ルウを製造した。すなわち、先ず、牛脂、小麦粉及びコーンスターチを撹拝調理装置1に投入して加熱混合を開始し、品温が120℃に達したら、この温度で30分間保持し、更にこれに他の原料を加えて加熱混合を継続し、品温が100℃に達したら、この温度で20分間保持してルウを調製した。次いで、得られたルウを搬送コンベア5の上流端に移し、搬送コンベア4、5で搬送しながら品温20℃に冷却し、スクレパー12で掻きとって塊状と粗砕状の混在したルウを調製した。なお、ここでの冷却は、搬送コンベア4、5の搬送面に冷却手段(シャワー)12、13から10℃の冷却水を吹き付け、搬送コンベア4、5の搬送面からの伝熱で行った。
表2に示した加圧条件を用いて実施例1と同様にして固形ルウを得た。ただし、加熱処理は行わなかった。得られた固形上ルウの嵩密度、表面硬さ及び体積は表2に示す通りとなった。
C 固形ルウのコア
C' コアの表面層
Claims (7)
- 澱粉質原料、油脂及び調味料を含み、かつ、油脂含量が10〜25質量%である、加圧成形された低油脂固形ルウであって、
嵩密度が1.35g/cm3以下であるコアと、
前記低油脂固形ルウの表面のうち、少なくとも欠け易い部分に設けられた保護層とを有する低油脂固形ルウ。 - 前記コアが、澱粉質原料、油脂及び調味料を加熱混合して調製したルウから作った粒状ルウを加圧成形することにより生成されている、請求項1に記載の低油脂固形ルウ。
- 前記コアが、澱粉質原料、油脂及び調味料を加熱混合して調製したルウから作った粉末ルウを加圧成形することにより生成されている、請求項1に記載の低油脂固形ルウ。
- 前記コアが、澱粉質原料、油脂及び調味料を加熱混合して調製したルウから作った粒状ルウと粉末ルウとが混在した粉粒ルウを加圧成形することにより生成されている、請求項1に記載の低油脂固形ルウ。
- 前記コアがデキストリンを含有し、油脂とデキストリンとの質量比が1:0.25〜1:115である、請求項1〜4のいずれか一項に記載の低油脂固形ルウ。
- 前記粉粒ルウの最大大きさが規定されている、請求項4に記載の低油脂固形ルウ。
- 固形ルウの体積が5〜60cm3である、請求項1〜6のいずれか一項に記載の固形ルウ。
Priority Applications (1)
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JP2006138097A JP4646321B2 (ja) | 2005-05-17 | 2006-05-17 | 低油脂固形ルウの製造方法 |
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JP2005144501 | 2005-05-17 | ||
JP2006138097A JP4646321B2 (ja) | 2005-05-17 | 2006-05-17 | 低油脂固形ルウの製造方法 |
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Publications (2)
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JP2006345858A true JP2006345858A (ja) | 2006-12-28 |
JP4646321B2 JP4646321B2 (ja) | 2011-03-09 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009240329A (ja) * | 2005-05-17 | 2009-10-22 | House Foods Corp | 低油脂固形ルウ |
JP2016178873A (ja) * | 2015-03-23 | 2016-10-13 | ヱスビー食品株式会社 | 冷凍ルウ及び冷凍ルウの製造方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5526826A (en) * | 1978-08-15 | 1980-02-26 | Meiji Seika Kaisha Ltd | Preparation of instant solid soup |
JPS5925672A (ja) * | 1982-08-02 | 1984-02-09 | Kunoole Shokuhin Kk | 固型ス−プまたはス−プ様固型調味料 |
JPH0538254A (ja) * | 1991-08-06 | 1993-02-19 | Asahi Chem Ind Co Ltd | 油脂含有成型品 |
JPH09313142A (ja) * | 1996-03-27 | 1997-12-09 | House Foods Corp | 油脂含量の少ないカレールウ |
JP2001161324A (ja) * | 1996-03-27 | 2001-06-19 | House Foods Corp | 固形状ルウの製造方法 |
JP2001292744A (ja) * | 2000-04-11 | 2001-10-23 | Asahi Denka Kogyo Kk | 含気固形ルー及びその製造方法 |
-
2006
- 2006-05-17 JP JP2006138097A patent/JP4646321B2/ja active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5526826A (en) * | 1978-08-15 | 1980-02-26 | Meiji Seika Kaisha Ltd | Preparation of instant solid soup |
JPS5925672A (ja) * | 1982-08-02 | 1984-02-09 | Kunoole Shokuhin Kk | 固型ス−プまたはス−プ様固型調味料 |
JPH0538254A (ja) * | 1991-08-06 | 1993-02-19 | Asahi Chem Ind Co Ltd | 油脂含有成型品 |
JPH09313142A (ja) * | 1996-03-27 | 1997-12-09 | House Foods Corp | 油脂含量の少ないカレールウ |
JP2001161324A (ja) * | 1996-03-27 | 2001-06-19 | House Foods Corp | 固形状ルウの製造方法 |
JP2001292744A (ja) * | 2000-04-11 | 2001-10-23 | Asahi Denka Kogyo Kk | 含気固形ルー及びその製造方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009240329A (ja) * | 2005-05-17 | 2009-10-22 | House Foods Corp | 低油脂固形ルウ |
JP2016178873A (ja) * | 2015-03-23 | 2016-10-13 | ヱスビー食品株式会社 | 冷凍ルウ及び冷凍ルウの製造方法 |
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JP4646321B2 (ja) | 2011-03-09 |
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