JP2007195550A - Roux and white sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a roux and a white sauce having a white-based color tone bringing colors of ingredients to be conspicuous and having scent and hot taste peculiar to curry, especially those matching to rice. <P>SOLUTION: When the color tone is expressed by Lab formula, the roux satisfies 35≤L≤60, -4≤aL≤6 and 8≤bL≤28 or the white sauce satisfies 45≤L≤80, -4≤aL≤-1 and 16≤bL≤20. The roux is added with and/or improved in curry like scent and hot taste by bringing the roux to contain ≥1 species selected from a group consisting of milk feedstock, processed milk products, margarine, cream powder and vegetable oil and fat cream, and capsaicin and in addition, cumin and Cardamom. The method for producing the white sauce includes a process for heating and mixing the roux with ≥1 species selected from a group consisting of milk feedstock, processed milk products, margarine, cream powder and vegetable oil and fat cream. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to roux and white sauce having a white color tone in which the color of ingredients is conspicuous and having a spicy taste like curry.

White stew is generally produced by heating and mixing flour, fats and oils, salt, sugar, dairy products, seasonings, and the like, filling into containers, and cooling and solidifying. White stew made from this roux is mainly flavored by dairy products, and goes well with bread. On the other hand, when eaten with rice, the sweetness is strong, it is easy to get tired of eating, and in terms of taste, it is difficult for adult men to accept.
Curry made from curry roux mixed with curry powder matches the rice with the spicy taste of curry powder and is widely accepted at home. On the other hand, since the color of the sauce is brown, the colors of ingredients (especially vegetable red, green, yellow, shrimp red, etc.) are inconspicuous, and it is difficult to feel the variety of appearance.

  It is an object of the present invention to provide a roux and white sauce that has a white color tone that makes the ingredients conspicuous and has a spicy taste that is typical of curry, and that particularly matches rice.

As a result of intensive studies by the present inventors, it was found that a white curry sauce having a curry-like spice while having a white color tone can be obtained by combining specific raw materials, and the present invention has been completed. It was. That is, the present invention is a roux having 35 ≦ L ≦ 60, −4 ≦ aL ≦ 6, and 8 ≦ bL ≦ 28 when the color tone is expressed in the Lab system, and is a milk raw material, a milk processed product, margarine, creaming A roux comprising at least one selected from the group consisting of powder and vegetable oil cream and capsaicin extract and further adding and / or improving curry-like spicy taste by adding cumin and cardamom is provided.
The present invention also provides a white sauce having a color tone expressed in the Lab system, wherein 45 ≦ L ≦ 80, −4 ≦ aL ≦ −1, and 16 ≦ bL ≦ 20, and is a milk raw material, milk processed product, margarine A white sauce comprising at least one selected from the group consisting of creaming powder and vegetable oil cream and capsaicin extract and further adding and / or improving curry-like spicy taste by adding cumin and cardamom is provided.
Furthermore, the present invention is the method for producing the white sauce, comprising heating the roux, water, and at least one selected from the group consisting of milk raw materials, milk processed products, margarine, creaming powder and vegetable oil cream. A manufacturing method comprising mixing is provided.

The roux of the present invention has a color tone of 35 ≦ L ≦ 60, −4 ≦ aL ≦ 6, and 8 ≦ bL ≦ 28 when expressed in the Lab system. The L value is preferably 38 ≦ L ≦ 60, more preferably 38 ≦ L ≦ 50, even more preferably 41 ≦ L ≦ 50, and most preferably 40 ≦ L ≦ 50. The aL value is preferably −3 ≦ aL ≦ 3, more preferably −2 ≦ aL ≦ 2. The bL value is preferably 14 ≦ bL ≦ 25, more preferably 16 ≦ bL ≦ 23. To measure the color tone, use a spectroscopic color difference meter (Nippon Denshoku Industries Co., Ltd. SZ-Σ90), heat and melt the roux into a round cell, cool the product temperature to 24 ° C, and measure the reflection. Can be performed.
In the present invention, “ruu” refers to ingredients such as raw meat and vegetables, boiled meat and vegetables, as well as water and milk, and is cooked by stew etc. A seasoning for cooking a desired food such as stew. In addition, roux may be in any form other than solid, paste, granule and the like.

The roux of the present invention contains at least one selected from the group consisting of milk raw materials, milk processed products, margarine, creaming powder and vegetable oil cream.
Examples of the milk material include cow's milk, soy milk, whole fat condensed milk, skim condensed milk, whole fat powdered milk, skim milk powder, and fresh cream.
Examples of the processed milk product include fat substitution cream, cheese, butter, buttermilk, fermented milk and the like.
The total content of at least one selected from the group consisting of milk raw materials, milk processed products, margarine, creaming powder and vegetable oil cream is preferably 5 to 20% by weight.

The roux of the present invention further contains capsaicin.
The capsaicin used in the present invention may be a purified product of capsaicin or an extract. For example, as an extract of capsaicin, the components contained in the chili pepper are extracted from the chili pepper using a solvent, and formulated (containing ingredients such as capsaicin as a pungent component, carotenoid as a pigment component), Examples include those separated from color components by the method disclosed in Japanese Patent Publication No. 38-7078, and those obtained by selectively extracting only pungent components from oleoresin using a technique such as supercritical extraction. In the roux of the present invention, by adding capsaicin, unlike the case where the same pungent taste is imparted with chili, a white color tone can be obtained. What is necessary is just to determine suitably content of capsaicin in the roux of this invention according to the target curry-like spicy taste. For example, it is preferably 0.00001 to 0.01% by weight, more preferably 0.0001 to 0.001% by weight. When the amount of capsaicin is within the above range, a curry-like spicy taste can be suitably imparted. The amount of capsaicin in the roux can be analyzed using ordinary high performance liquid chromatography.

The roux of the present invention is a roux imparted and / or improved with a curry-like spicy taste by further adding cumin and cardamom.
The cumin used in the present invention may be a powder or an extract, but is not limited thereto. What is necessary is just to determine the quantity of cumin to add suitably according to the target curry-like spicy taste. For example, regarding powder, it is preferably 0.2 to 5% by weight. Moreover, when cumin is an extract, it is preferably 0.0001 to 0.3% by weight.
The cardamom used in the present invention may be in powder form or an extract, but is not limited thereto. By adding cardamom, it gives a unique citrus top scent and contributes to the curry-like spice. What is necessary is just to determine suitably the quantity of the cardamom to add according to the target curry-like spicy taste. For example, the powder is preferably 0.1 to 2.5% by weight. Moreover, when cardamom is an extract, it is preferably 0.00005 to 0.15% by weight.

  The roux of the present invention may further contain curry powder. By including curry powder, aging aroma can be imparted to curry-like spicy taste. The curry powder may be roasted. In the roux of the present invention, it is preferable that the amount of curry powder added is less than that of the conventional roux in order to give the white color tone. From such a viewpoint, the amount of curry powder to be added is preferably 0.5 to 2% by weight.

The roux of the present invention can be prepared by an ordinary method except that the above-mentioned specific raw material is included. In addition, although a typical preparation method is shown here, this invention is not limited to this.
Examples of starchy raw materials used as raw materials for roux include wheat flour and corn starch. The content of the starchy raw material in the solid roux is preferably 1 to 40% by weight, particularly preferably 10 to 30% by weight. Wheat flour can be used as a raw material as it is, but when flour is used after roasting in advance using edible fats and oils (especially mixed fats and fats of beef tallow), the flavor of the resulting roux can be improved. Therefore, it is preferable. Under the present circumstances, it is good to use edible fats and oils in the ratio of 0.5-2 weight part per 1 weight part of wheat flour.
Moreover, as fats and oils used as a raw material of roux, any of natural fats and oils, processed fats and oils, and mixtures thereof can be used. Specific examples include butter, margarine, pork fat, beef tallow, and mixtures thereof. The content of the edible fat / oil in the solid roux is preferably 25 to 45% by weight, particularly preferably 30 to 40% by weight. If the oil content is high, the oil will float on the surface of the roux and the appearance will be easily damaged. On the other hand, when the oil content is low, the physical properties of the roux become hard, and it becomes difficult to smoothly perform the operation of filling the container into the container.

Examples of the seasoning used in the preparation of roux usually include those used when producing roux such as curry, hayashi, and beef stew. Specific examples include salt, various bouillon, sodium glutamate, tomato, apple, carrot, garlic, ginger, cheese and other powders, pastes, skimmed milk powder, and the like. Moreover, although content in the solid roux of a seasoning can be determined as desired, 20 to 50 weight% is preferable and 30 to 40 weight% is especially preferable. In addition, spices such as curry powder may be used, and the content of the spices in the solid roux can be determined as desired, but is 0.1 to 6% by weight, particularly 0.5 to 5% by weight. Is preferred.
The above raw materials are heated and mixed to produce roux. Heating and mixing are preferably performed in a mixer at 70 to 120 ° C. for 20 to 60 minutes. Although the heated and melted roux can be filled in the container as it is, it may be filled in the container after being cooled to about 50 to 65 ° C. in the mixer or using another cooling device. A container having an arbitrary shape and capacity can be used, but a tray-like container is preferably used. The material of the tray-like container can also be arbitrary. For example, the tray-like container is preferably 15 to 50 mm in height, 80 to 250 mm in length, 80 to 150 mm in width and made of polypropylene / EVOH / polypropylene (thickness 0.2 to 0.5 mm), and is a rectangular parallelepiped or a cubic shape. It may be.

  The roux can be sealed and packaged after cooling and solidification, but can also be sealed and packaged before cooling and solidification. The cooling can be performed by any method, but as an example, a container filled with heated molten roux is placed on a conveyor surface having a conveyor surface made of metal such as steel and placed in a cooling chamber of -30 to -10 ° C. It is preferable that the carrier is cooled by an appropriate means such as applying the carrier surface to a cooling medium, and cooled by transmission from the cooled carrier surface. Thereby, the cooling process of the heated molten roux can be performed rapidly. In addition, the said cooling can be implemented using a commercially available steel belt freezer.

The white sauce of the present invention has a color tone of 59 ≦ L ≦ 80, −6 ≦ aL ≦ −1, and 16 ≦ bL ≦ 27 when expressed in the Lab system. The L value is preferably 59 ≦ L ≦ 70, more preferably 60 ≦ L ≦ 70. The aL value is preferably −5 ≦ aL ≦ −2. The bL value is preferably 16 ≦ bL ≦ 26.
The white sauce of this invention contains 1 or more types chosen from the group which consists of a milk raw material, milk processed goods, margarine, creaming powder, and vegetable oil-fat cream.
Examples of the milk material include cow's milk, soy milk, whole fat condensed milk, skim condensed milk, whole fat powdered milk, skim milk powder, and fresh cream.
Examples of the processed milk product include fat substitution cream, cheese, butter, buttermilk, fermented milk and the like.
The total content of at least one selected from the group consisting of milk raw material, milk processed product, margarine, creaming powder and vegetable oil cream of the white sauce of the present invention is preferably 1 to 50% by weight.

The white sauce of the present invention further contains capsaicin.
The capsaicin used in the present invention may be a purified product of capsaicin or an extract. For example, as an extract of capsaicin, the components contained in the chili pepper are extracted from the chili pepper using a solvent, and formulated (containing ingredients such as capsaicin as a pungent component, carotenoid as a pigment component), Examples include those separated from color components by the method disclosed in Japanese Patent Publication No. 38-7078, and those obtained by selectively extracting only pungent components from oleoresin using a technique such as supercritical extraction. In the white sauce of the present invention, by using capsaicin, a white color tone can be obtained unlike the case where the same pungent taste is imparted with chili. What is necessary is just to determine suitably content of capsaicin in the white sauce of this invention according to the target curry-like spicy taste. For example, it is preferably 0.000001 to 0.002, more preferably 0.00001 to 0.0002% by weight. When the amount of capsaicin is within the above range, a curry-like spicy taste can be suitably imparted. The amount of capsaicin in the white sauce can be analyzed using ordinary high performance liquid chromatography.

The white sauce of the present invention is a white sauce to which a curry-like spicy taste is imparted and / or improved by further adding cumin and cardamom.
The cumin used in the present invention may be a powder or an extract, but is not limited thereto. What is necessary is just to determine the quantity of cumin to add suitably according to the target curry-like spicy taste. For example, regarding powder, it is preferably 0.04 to 1% by weight. Moreover, when cumin is an extract, it is preferably 0.00002 to 0.06% by weight.
The cardamom used in the present invention may be in powder form or an extract, but is not limited thereto. By adding cardamom, it gives a unique citrus top scent and contributes to the curry-like spice. What is necessary is just to determine suitably the quantity of the cardamom to add according to the target curry-like spicy taste. For example, the powder is preferably 0.02 to 0.5% by weight. Moreover, when cardamom is an extract, it is preferably 0.00001 to 0.03% by weight.

  The white sauce of the present invention may further contain curry powder. By including curry powder, aged scent can be added to the curry-like spicy taste. The curry powder may be roasted. In the white sauce of the present invention, it is preferable that the content of curry powder is less than that of conventional roux in order to give the white color tone. Specifically, the amount of curry powder is preferably 0.02 to 1.2% by weight, more preferably 0.1 to 1.0% by weight in the white sauce.

  The white sauce of the present invention is produced by heating and mixing the above-mentioned roux of the present invention, water, and one or more selected from the group consisting of milk raw materials, milk processed products, margarine, creaming powder and vegetable oil cream. May be. Heating and mixing can be prepared by a usual method. The white sauce of the present invention may be any of retort food, chilled food, or frozen food. In addition, the white sauce of the present invention preferably contains ingredients of bright colors such as carrots, green peas, beans, and pumpkins.

(Example 1: Solid roux)
Wheat flour was obtained by mixing 17 parts by weight of wheat flour and 17 parts by weight of edible oils and fats (mixed fat of pork and beef tallow) until the product temperature reached 120 ° C. Next, 34 parts by weight of wheat roux obtained, 15.93 parts by weight of edible fat (pig fat and beef tallow), 1 part by weight of curry powder, 2 parts by weight of cumin, 1 part by weight of cardamom, 0.07 of capsaicin extract Part by weight, 10 parts by weight of salt, 12.5 parts by weight of sugar, 9 parts of milk powder and 14.5 parts by weight of seasonings such as various bouillons are heated and mixed until the product temperature reaches 100 ° C, and cooled to 60 ° C. The obtained roux was filled into a tray-like container by a filling machine. The tray-shaped container used here is polypropylene / EVOH (saponified ethylene / vinyl alcohol copolymer or ethylene vinyl acetate copolymer) / polypropylene with a thickness of 0.3 mm, a height of 22 mm, a length of 190 mm, and a width of 95 mm. This is a rectangular parallelepiped tray having an open portion. Finally, it was cooled and solidified at 20 ° C. to obtain a solid roux contained in a tray-like container.
In addition, the color tone of this solid roux was L value 47.5, aL value 1, and bL value 18 when measured using the spectroscopic color difference meter (Nippon Denshoku Co., Ltd. product SZ-Σ90). The capsaicin content in the solid roux was 0.0005% by weight.

(Example 2: Food curry-flavored white sauce)
Two tablespoons of salad oil were heated in a thick pan, and 300 g of chicken, 400 g of onion, 300 g of potatoes and 200 g of carrots were added and fried. Next, 750 ml of water was added to this and boiled for 15 minutes. Next, the fire was stopped once, 160 g of the solid roux obtained in Example 1 was added and melted and simmered on low heat for 5 minutes, and further 300 ml of milk was added and simmered for 5 minutes to obtain a curry-flavored white sauce.
The obtained white sauce had a white color tone, and the red color tone of carrot was colorful and conspicuous. In addition, when the color tone of this white sauce is measured using a spectral color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., reflection, standard plate No. 2 (Y94.97, X93.04, Z112.23)), The L value was 67, the aL value was -2.5, and the bL value was 19. In addition, the content of capsaicin in this white sauce was 0.0001% by weight.
Moreover, when this white sauce was eaten over rice, it had a spicy taste like curry along with the milk flavor, and it matched well with rice.

(Comparative Example 1: Solid roux)
Instead of using 1 part by weight of curry powder, 2 parts by weight of cumin, 1 part by weight of cardamom and 0.07 part by weight of capsaicin extract, the same as in Example 1 except that 10 parts by weight of curry powder was used. A solid roux was obtained.
In addition, the color tone of this solid roux was L value 34, aL value 4, and bL value 15.8 when measured using a spectroscopic color difference meter (Nippon Denshoku Co., Ltd. SZ-Σ90).

(Comparative example 2: food curry-flavored sauce)
A curry-flavored sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Comparative Example 1 was used.
The color tone of this source was measured using a spectroscopic color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., reflection, standard plate No. 2 (Y94.97, X93.04, Z112.23)). The value was 57.7, the aL value was -3, and the bL value was 25.
When this sauce was eaten with rice, the curry was strong from the top, but it looked yellow.

(Example 3: solid roux)
Instead of using 1 part by weight of curry powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 2 parts by weight of curry powder was used.
In addition, the color tone of this solid roux was L value 46, aL value 1, and bL value 19 when measured using the spectroscopic color difference meter (Nippon Denshoku Co., Ltd. product SZ-Σ90).

(Example 4: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 3 was used.
In addition, when the color tone of this white sauce is measured using a spectral color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., reflection, standard plate No. 2 (Y94.97, X93.04, Z112.23)), The L value was 64, the aL value was -4, and the bL value was 23.

(Example 5: Solid roux)
Instead of using 1 part by weight of curry powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 3 parts by weight of curry powder was used.
In addition, the color tone of this solid roux was L value 45, aL value 1, and bL value 19 when measured using the spectroscopic color difference meter (Nippon Denshoku Co., Ltd. product SZ-Σ90).

(Example 6: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 5 was used.
In addition, when the color tone of this white sauce is measured using a spectral color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., reflection, standard plate No. 2 (Y94.97, X93.04, Z112.23)), The L value was 63, the aL value was -4.1, and the bL value was 24.

(Example 7: Solid roux)
Instead of using 1 part by weight of curry powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 4 parts by weight of curry powder was used.
In addition, the color tone of this solid roux was L value 43, aL value 1, and bL value 19 when measured using the spectroscopic color difference meter (Nippon Denshoku Co., Ltd. product SZ-Σ90).

(Example 8: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 7 was used.
In addition, when the color tone of this white sauce is measured using a spectral color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., reflection, standard plate No. 2 (Y94.97, X93.04, Z112.23)), The L value was 63, the aL value was -4, and the bL value was 25.

(Example 9: Solid roux)
Instead of using 1 part by weight of curry powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 5 parts by weight of curry powder was used.
In addition, the color tone of this solid roux was L value 41, aL value 2, and bL value 19 when measured using the spectroscopic color difference meter (Nippon Denshoku Co., Ltd. product SZ-Σ90).

(Example 10: Food white sauce with curry flavor)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 9 was used.
In addition, when the color tone of this white sauce is measured using a spectral color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., reflection, standard plate No. 2 (Y94.97, X93.04, Z112.23)), The L value was 61, the aL value was -4, and the bL value was 25.

(Example 11: Solid roux)
Instead of using 1 part by weight of the curry powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 10 parts by weight of the curry powder was used.
In addition, the color tone of this solid roux was L value 34, aL value 4, and bL value 16 when measured using the spectroscopic color difference meter (Nippon Denshoku Co., Ltd. product SZ-Σ90).

(Example 12: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 11 was used.
In addition, when the color tone of this white sauce is measured using a spectral color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., reflection, standard plate No. 2 (Y94.97, X93.04, Z112.23)), The L value was 58, the aL value was -3, and the bL value was 25.

(Example 13: Solid roux)
Instead of using 9 parts by weight of powdered milk, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 9 parts by weight of whole milk powdered milk was used.
In addition, the color tone of this solid roux was L value 47.5, aL value 1, and bL value 18 when measured using the spectroscopic color difference meter (Nippon Denshoku Co., Ltd. product SZ-Σ90).

(Example 14: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 13 was used.
The obtained white sauce had a white color tone, and the red color tone of carrot was colorful and conspicuous. In addition, when the color tone of this white sauce is measured using a spectral color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., reflection, standard plate No. 2 (Y94.97, X93.04, Z112.23)), The L value was 67, the aL value was -2.5, and the bL value was 19. In addition, the content of capsaicin in this white sauce was 0.015% by weight.
Moreover, when this white sauce was eaten over rice, it had a spicy taste like curry along with the milk flavor, and it matched well with rice.

(Example 15: Solid roux)
Instead of using 9 parts by weight of milk powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 9 parts by weight of skim milk powder was used.
In addition, the color tone of this solid roux was L value 47.5, aL value 1, and bL value 18 when measured using the spectroscopic color difference meter (Nippon Denshoku Co., Ltd. product SZ-Σ90).

(Example 16: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 15 was used.
The obtained white sauce had a white color tone, and the red color tone of carrot was colorful and conspicuous. In addition, when the color tone of this white sauce is measured using a spectral color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., reflection, standard plate No. 2 (Y94.97, X93.04, Z112.23)), The L value was 67, the aL value was -2.5, and the bL value was 19. In addition, the content of capsaicin in this white sauce was 0.015% by weight.
Moreover, when this white sauce was eaten over rice, it had a spicy taste like curry along with the milk flavor, and it matched well with rice.

(Example 17: Solid roux)
Instead of using 9 parts by weight of milk powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 9 parts by weight of creaming powder was used.
In addition, the color tone of this solid roux was L value 47.5, aL value 1, and bL value 18 when measured using the spectroscopic color difference meter (Nippon Denshoku Co., Ltd. product SZ-Σ90).

(Example 18: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 17 was used.
The obtained white sauce had a white color tone, and the red color tone of carrot was colorful and conspicuous. In addition, when the color tone of this white sauce is measured using a spectral color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., reflection, standard plate No. 2 (Y94.97, X93.04, Z112.23)), The L value was 67, the aL value was -2.5, and the bL value was 19. In addition, the content of capsaicin in this white sauce was 0.015% by weight.
Moreover, when this white sauce was eaten over rice, it had a spicy taste like curry along with the milk flavor, and it matched well with rice.

(Example 19: Solid roux)
Instead of using 9 parts by weight of milk powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 9 parts by weight of cheese powder was used.
In addition, the color tone of this solid roux was L value 47.5, aL value 1, and bL value 18 when measured using the spectroscopic color difference meter (Nippon Denshoku Co., Ltd. product SZ-Σ90).

(Example 20: Food white sauce with curry flavor)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 19 was used.
The obtained white sauce had a white color tone, and the red color tone of carrot was colorful and conspicuous. In addition, when the color tone of this white sauce is measured using a spectral color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., reflection, standard plate No. 2 (Y94.97, X93.04, Z112.23)), The L value was 67, the aL value was -2.5, and the bL value was 19. In addition, the content of capsaicin in this white sauce was 0.015% by weight.
Moreover, when this white sauce was eaten over rice, it had a spicy taste like curry along with the milk flavor, and it matched well with rice.

(Example 21: Solid roux)
Instead of using 9 parts by weight of milk powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 9 parts by weight of buttermilk powder was used.
In addition, the color tone of this solid roux was L value 47.5, aL value 1, and bL value 18 when measured using the spectroscopic color difference meter (Nippon Denshoku Co., Ltd. product SZ-Σ90).

(Example 22: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 21 was used.
The obtained white sauce had a white color tone, and the red color tone of carrot was colorful and conspicuous. In addition, when the color tone of this white sauce is measured using a spectral color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., reflection, standard plate No. 2 (Y94.97, X93.04, Z112.23)), The L value was 67, the aL value was -2.5, and the bL value was 19. In addition, the content of capsaicin in this white sauce was 0.015% by weight.
Moreover, when this white sauce was eaten over rice, it had a spicy taste like curry along with the milk flavor, and it matched well with rice.

(Example 23: Solid roux)
Instead of using 9 parts by weight of milk powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 3 parts by weight of whole milk powder and 6 parts by weight of skim milk powder were used.
In addition, the color tone of this solid roux was L value 47.5, aL value 1, and bL value 18 when measured using the spectroscopic color difference meter (Nippon Denshoku Co., Ltd. product SZ-Σ90).

(Example 24: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 23 was used.
The obtained white sauce had a white color tone, and the red color tone of carrot was colorful and conspicuous. In addition, when the color tone of this white sauce is measured using a spectral color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., reflection, standard plate No. 2 (Y94.97, X93.04, Z112.23)), The L value was 67, the aL value was -2.5, and the bL value was 19. In addition, the content of capsaicin in this white sauce was 0.015% by weight.
Moreover, when this white sauce was eaten over rice, it had a spicy taste like curry along with the milk flavor, and it matched well with rice.

(Example 25: Solid roux)
Instead of using 9 parts by weight of milk powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 2 parts by weight of whole milk powder, 6 parts by weight of skim milk powder and 1 part by weight of cheese powder were used.
In addition, the color tone of this solid roux was L value 47.5, aL value 1, and bL value 18 when measured using the spectroscopic color difference meter (Nippon Denshoku Co., Ltd. product SZ-Σ90).

(Example 26: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 25 was used.
The obtained white sauce had a white color tone, and the red color tone of carrot was colorful and conspicuous. In addition, when the color tone of this white sauce is measured using a spectral color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., reflection, standard plate No. 2 (Y94.97, X93.04, Z112.23)), The L value was 67, the aL value was -2.5, and the bL value was 19. In addition, the content of capsaicin in this white sauce was 0.015% by weight.
Moreover, when this white sauce was eaten over rice, it had a spicy taste like curry along with the milk flavor, and it matched well with rice.

Claims (4)

  When the color tone is expressed in the Lab system, it is a roux that satisfies 35 ≦ L ≦ 60, −4 ≦ aL ≦ 6, and 8 ≦ bL ≦ 28, from milk raw material, milk processed product, margarine, creaming powder, and vegetable oil cream. A roux comprising at least one selected from the group consisting of capsaicin, and further adding and / or improving curry-like spice by adding cumin and cardamom.   The roux according to claim 1, further comprising curry powder.   White sauce in which the color tone is expressed in the Lab system, 59 ≦ L ≦ 80, −6 ≦ aL ≦ −1 and 16 ≦ bL ≦ 27, and is a milk raw material, a milk processed product, margarine, creaming powder and vegetable oil A white sauce comprising at least one selected from the group consisting of cream and capsaicin, and further adding and / or improving curry-like spice by adding cumin and cardamom.   A method for producing a white sauce according to claim 3, wherein the white sauce is selected from the group consisting of rheu, claim 1, water, milk raw material, milk processed product, margarine, creaming powder and vegetable oil cream. The manufacturing method including heat-mixing 1 or more types.