JP2007274983A - Method for producing roux product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a roux product with excellent flavor, suppressing roux physical properties from becoming hard when heating, mixing and treating and smoothly performing heating mixing treatment of roux without using an emulsifier or in the case of using, increasing no amount of an emulsifier, and without performing mixing change as a minus on a flavor aspect, such as decrease of a quantity consumed of a water-based raw material or depending on a specific stirring device. <P>SOLUTION: This method for producing the roux product comprises heating, mixing and treating oil and fat, a starch-based raw material, a water-based raw material, and a powder seasoning raw material. In more details, the method comprises adding soybean powder when heating, mixing and treating, or adding soybean powder to any raw material before heating, mixing and treating so as to increase fluidity of a mixture when heating, mixing and treating. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for manufacturing a roux product.

In general, in the manufacture of roux products for making curry, stew, hay, etc., after roasting oil and flour to make wheat roux, spices, powder seasoning ingredients, meat, seafood, vegetables, fruits The heat-mixing process is performed by adding aqueous raw materials such as extracts and soups. The heating and mixing process is generally performed in a relatively large capacity using a heating kettle or the like equipped with a slanted shaft-type stirring blade or the like. The roux product is cooled after the heating and mixing process, and filled into a container with a filling machine or the like.
However, if a raw material with a high water content is added during the heat mixing process, the transpiration of water occurs as the product temperature of the roux increases, the viscosity of the roux increases and the physical properties become hard.
The harder the physical properties, the more likely it is that the roux will rotate together. As a result, (1) the temperature rise of the luu will be delayed, (2) the portion that will be overheated without fluidity will be burned, (3) the heating pot The stirring blades are broken, and (4) it is difficult to discharge the roux. Therefore, when manufacturing a luu product industrially using each said raw material, it is a very important element to suppress that the physical property of a roux becomes hard at the time of heat mixing process.
In order to solve such a problem, as a method of physically solving the problem, there is a roux manufacturing technique using a stirring device in which two stirring members on the inner side and the outer side are arranged so as to be rotatable around the same axis ( Patent Document 1) can only be manufactured by this apparatus when the physical properties of roux are hard. Moreover, the method of adding the sucrose fatty acid ester and improving the fluidity | liquidity of solid roux is proposed (patent document 2).

JP 2001-178426 A JP 60-130379 A

  The present invention does not use an emulsifier, or if used, does not increase the amount thereof, does not change the amount of water-based raw material used, etc. An object of the present invention is to produce a roux product having a good flavor without depending on a special stirring device, by suppressing the physical properties of the roux during the heat mixing process and by smoothly performing the heat mixing process of the roux.

  As a result of intensive studies on the above problems, the present inventors have found that the fluidity of a roux product can be improved by adding soybean flour, and have completed the present invention. That is, the present invention is a method for producing a roux product by heating and mixing oils and fats, starch-based raw materials, aqueous-based raw materials and powdered seasoning raw materials, wherein soybean powder is added during the heat-mixing processing, or heat-mixing processing Provided is a method for producing a roux product, which comprises previously adding soybean flour to any raw material to increase the fluidity of the mixture during the heat mixing process.

  Do not use emulsifiers, or if used, do not increase the amount, reduce the amount of water-based raw materials, etc. It is possible to produce a roux product having a good flavor by suppressing the occurrence of heat and smoothly performing the mixing process of roux. Moreover, since it can be heated and stirred easily without using a special stirring device, it is not necessary to purchase a new expensive stirring device.

In the method for producing a roux product of the present invention, an oil and fat, a starch raw material, an aqueous raw material, and a powder seasoning raw material are heated and mixed.
Examples of the fats and oils include beef tallow, pork tallow, vegetable fat and oil, oil obtained by curing them, and oil obtained by transesterification.
Examples of starch-based materials include wheat flour and corn starch.
As the water-based material, a material containing a relatively large amount of water, such as juices such as meat, seafood, vegetables, fruits, extracts, bouillon, and fermented seasonings, is used. The effect of flavor improvement is achieved by using these.
As a powder seasoning raw material, salt, sugar, various spices, onion powder, other powder seasoning raw materials, and the like can be used. In addition, it is preferable from the point of uniform mixing that salt and sugar should be previously pulverized.
In order to make the processability at the time of heat mixing treatment of roux suitable, and also the viscosity at the time of cooking roux products, the content of starch-based raw materials in roux is preferably 5-40% (wt / wt) More preferably, it is 15 to 30% (wt / wt). Moreover, the content of fats and oils is preferably 25 to 60% (wt / wt), and more preferably 35 to 50% (wt / wt).

  Moreover, you may use an emulsifier for the roux product of this invention. Emulsifiers include glycerin fatty acid esters (including monoglyceride organic acid derivatives and polyglycerin fatty acid esters), sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, plant lecithin, fractionated lecithin, egg yolk lecithin, enzymatically degraded lecithin, enzyme Examples include treated lecithin, quilla extract, sphingolipid, vegetable sterol, bile powder, soybean saponin, enzyme-treated soybean saponin, tea seed saponin, tomato glycolipid, animal sterol, yucca foam extract and the like. By using one or more of these emulsifiers and adjusting the amount used and the method of addition as appropriate, control of physical properties in the manufacturing process of roux (keeping the properties moderately smooth, suppressing oil separation, And the like) to suppress aggregation of specific components such as water and milk components derived from the raw material. However, when the amount used is increased, there is an influence on the flavor, so it is preferable to suppress the amount used as much as possible. Specifically, the addition amount of the emulsifier is preferably 2% (wt / wt) or less, more preferably 0.01 to 1.0% (wt / wt).

In the method for producing a roux product of the present invention, soybean powder is added at the time of heat mixing treatment, or soybean powder is added to any raw material before the heat mixing treatment. Thereby, the fluidity | liquidity of the mixture (loux) at the time of heat mixing process can be improved. Examples of soy flour include full fat soy flour and defatted soy flour. Among defatted soy flour, there are granular soy protein powder, powdered concentrated soy protein, powdered separated soy protein, etc. It is desirable to use granular soy protein powder having a reduced NSI (nitrogen solubility index) due to tissue processing. For example, NSI30 or less can be illustrated. This makes it easy to disperse in the roux (in oil) and makes it difficult to feel the blue odor peculiar to soybean powder.
The blending amount of soybean powder is desirably 0.01 to 1.0% (wt / wt). By blending in this range, the flowability of the roux during the heat mixing treatment can be enhanced, and a heating flavor peculiar to soybean powder is imparted, and the flavor works positively. The blending amount of soybean powder is more preferably 0.05 to 1.0% (wt / wt).

Although the example of the manufacturing method of a specific roux product is described below, naturally this invention is not limited to this.
First, wheat flour and oil are mixed by heating to obtain wheat roux. In order to obtain wheat roux, roasting is performed for 20 to 90 minutes using 70 to 140 ° C. temperature, using 30 to 60% (wt / wt) of flour for 40 to 70% (wt / wt) of fats and oils. In the method for producing a roux product, preferably 10 to 60% (wt / wt) wheat roux is used. Even when using the prepared wheat roux, if necessary, starch-based raw materials and fats and oils may be further added during the heat-mixing treatment.
Next, a water-based raw material and a powder seasoning raw material are added to wheat roux and heated and mixed using a heating kettle or the like. As heating and mixing conditions, for example, the time to reach 70 to 125 ° C. is 20 to 120 minutes, and preferably the time to reach 80 to 115 ° C. is 40 to 100 minutes.
During the heating and mixing process, the raw material is heated from about 50 ° C. to the product temperature. Moreover, when adding the said raw material to previously prepared wheat roux (product temperature of 70-140 degreeC), after adding the said raw material, a roux is once cooled and heated to the said product temperature. During heating and mixing, especially when the temperature exceeds 90 ° C., the physical properties become hard. Therefore, it is preferable to add soy flour before heating and mixing. Prior to the heat-mixing treatment, soybean powder may be added to any raw material among oils and fats, starch-based raw materials, aqueous-based raw materials, and powder seasoning raw materials. Preferably, the soybean powder is added to the powder seasoning raw material and / or the aqueous raw material before the heat mixing treatment. More preferably, the soybean powder is added to the powder seasoning material before the heat mixing treatment.
Further, it is preferable to stir the soybean flour and the water-based raw material in a temperature range where the product temperature of the roux is relatively low (for example, 70 to 90 ° C, preferably 70 to 80 ° C, more preferably around 70 ° C). More preferably, the powder seasoning raw material containing soybean powder and the aqueous raw material are stirred.
Addition of the soybean powder enables smooth stirring and mixing without increasing the viscosity of the roux during stirring. The reason for this is not clear, but it is expected that the soybean powder absorbs moisture and suppresses moisture transpiration during heating and stirring.
The order of adding the powder seasoning raw material mixed with soybean flour and the aqueous raw material is not particularly limited, but the powder seasoning raw material is first added to the roux, and then the aqueous raw material is added and dispersed. desirable.
The roux obtained by heating and mixing by the above method is cooled and transferred to a filling step, and after appropriately filling the container, it is cooled and solidified to obtain a solid container-containing roux.

Example 1
20 parts by weight of flour was added to 17 parts by weight of fats and oils (mixed fats and oils of refined beef tallow and refined pork fat (60:40)) and heated to 130 ° C. for 58 minutes to produce wheat roux.
Soybean flour was mixed with powder seasoning materials (5.5 parts by weight of onion powder, 5.5 parts by weight of tomato powder, 4 parts by weight of milk powder and 3 parts by weight of amino acid seasoning). Here, the blending amount of soybean powder was set to 0.25% (wt / wt) in the roux product.
Next, while cooling the wheat roux, 19 parts by mass of fat (mixed fat and oil of refined beef tallow and refined pork fat (60:40)), 18 parts by weight of soybean powder-containing powder seasoning material, with respect to 37 parts by mass of wheat roux Then, 4.2 parts by mass of an aqueous raw material (2 parts by mass of meat extract, 2 parts by mass of sauce and 0.2 parts by mass of fragrance) were added and mixed with stirring. The temperature at which the soy flour-containing powder seasoning raw material and the aqueous raw material were stirred was generally 70 ° C. Then, 10 parts by mass of salt and 10 parts by mass of sugar were added in order with stirring, and the mixture was heated and mixed for 69 minutes until the temperature reached 108 ° C.
For the heating and mixing, a heating and mixing stirrer (manufactured by Shinagawa Kogyo) equipped with a uniaxial r-type beater-like stirring blade was used.
In the heat mixing treatment, the peak of the stirring load was 0.26 N · m. Moreover, the flavor with a heat feeling was able to be provided to the roux which performed the said heat mixing process.
The stirring load was measured using a stirring load measuring device provided in the heating and mixing stirrer.

(Example 2)
The roux was heated and mixed in the same manner as in Example 1 except that the order of charging the powder seasoning raw material and the aqueous raw material was reversed.
As a result, the peak of the stirring load at the time of mixing with heat was 0.29 N · m. Moreover, the flavor with a heat feeling was able to be provided to the roux which performed the said heat mixing process.

(Comparative Example 1)
The roux was heated and mixed in the same manner as in Example 1 except that soybean powder was not used.
As a result, the peak of the stirring load at the time of mixing with heat was 0.44 N · m. Moreover, the roux after the heating and mixing treatment was inferior to that of the example in terms of flavor, without imparting a flavor with a feeling of heating.

Claims (4)

  It is a method of manufacturing a roux product by heating and mixing oils and fats, starch-based materials, water-based materials and powdered seasoning materials, and adding soybean powder at the time of heating and mixing processing, or soy flour before heating and mixing processing A method for producing a roux product, which comprises adding to the raw material to increase the fluidity of the mixture during the heating and mixing process.   The method according to claim 1, wherein the amount of soybean flour added is 0.01 to 1.0% (wt / wt) based on the roux product.   The method of Claim 1 or Claim 2 including adding soybean flour to a powder seasoning raw material before heat mixing process.   The method according to any one of claims 1 to 3, comprising stirring the powdery seasoning raw material containing soybean flour and the aqueous raw material at a temperature of 70 to 90 ° C during the heating and mixing treatment.