JP2010233493A - Method for producing powdery brown roux - Google Patents
Method for producing powdery brown roux Download PDFInfo
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- JP2010233493A JP2010233493A JP2009084838A JP2009084838A JP2010233493A JP 2010233493 A JP2010233493 A JP 2010233493A JP 2009084838 A JP2009084838 A JP 2009084838A JP 2009084838 A JP2009084838 A JP 2009084838A JP 2010233493 A JP2010233493 A JP 2010233493A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 58
- 241000209140 Triticum Species 0.000 claims abstract description 26
- 235000021307 Triticum Nutrition 0.000 claims abstract description 26
- 238000010438 heat treatment Methods 0.000 claims abstract description 26
- 238000003756 stirring Methods 0.000 abstract description 29
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000001816 cooling Methods 0.000 abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract 2
- 229910052742 iron Inorganic materials 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 25
- 235000019197 fats Nutrition 0.000 description 24
- 239000003921 oil Substances 0.000 description 23
- 235000019198 oils Nutrition 0.000 description 23
- 230000000052 comparative effect Effects 0.000 description 12
- 239000000546 pharmaceutical excipient Substances 0.000 description 10
- 150000003839 salts Chemical class 0.000 description 10
- 239000000203 mixture Substances 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 9
- 238000009835 boiling Methods 0.000 description 7
- 235000019482 Palm oil Nutrition 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000002540 palm oil Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 239000003760 tallow Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005674 electromagnetic induction Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は、粉末状ブラウンルウの製造方法に関する。 The present invention relates to a method for producing powdered brown roux.
一般的にブラウンルウは、バターまたは動植物油脂を溶かして小麦粉をくわえ、こげ茶色になるまでゆっくりと混ぜながら弱火でじっくり炒めて作られ、デミグラスソース、ビーフシチューなどのソースやスープの濃度とロースト感を付与するために用いられる。しかし、ブラウンルウの調理には手間と時間がかかるため、手軽に使用することができる粉末状のブラウンルウが開発されている。 In general, brown roux is made by dissolving butter or animal and vegetable oils and adding flour, and fried slowly over low heat while mixing slowly until dark brown. Used to grant. However, cooking brown roux takes time and effort, and powdered brown roux that can be used easily has been developed.
粉末状ルウの製造方法の技術としては、薄力小麦粉を品温８０℃以上で加熱乾燥を行って水分含量を１０％以下に低減せしめ、その乾燥後の薄力小麦粉１００重量部、油脂５〜８０重量部および油脂１００重量部につき５０〜１５０重量の水溶性ゼラチン粉末および／または嵩密度０．０５〜０．１を有するデキストリン粉末を配合して均一に混合することを特徴としてなる粉末状ホワイトソース用素材の製造方法（特許文献１）、小麦粉及び油脂を混合加熱し、これに粉体原料を加えて混合加熱して水分含量が１〜５質量％のルウを製造する方法において、前記小麦粉として小麦粉を水分含量が５質量％以下にまで乾燥してなるルウ用乾燥小麦粉を用いることを特徴とするルウの製造方法（特許文献２）が開示されている。しかし、従来技術では一長一短があり、ブラウンルウ特有のロースト風味を有し、流動性に優れた粉末状ブラウンルウが求められていた。 As a technique of the method for producing powdered roux, thin wheat flour is heat-dried at a product temperature of 80 ° C. or more to reduce the water content to 10% or less, and 100 parts by weight of the thin wheat flour after drying, Powdered white characterized by blending 50 to 150 parts by weight of water-soluble gelatin powder and / or dextrin powder having a bulk density of 0.05 to 0.1 with 80 parts by weight and 100 parts by weight of fats and oils. In the method for producing a raw material for sauce (Patent Document 1), flour and fat are mixed and heated, and then a powder raw material is added to this and mixed and heated to produce roux having a water content of 1 to 5 mass%. A method for producing roux (Patent Document 2) is disclosed, wherein dry flour for roux obtained by drying wheat flour to a moisture content of 5% by mass or less is used. However, the prior art has advantages and disadvantages, and a powdered brown roux having a roasted flavor unique to brown roux and excellent fluidity has been demanded.
本発明は、ブラウンルウ特有のロースト風味が良好で、流動性に優れた粉末状ブラウンルウの製造方法を提供することを目的とする。 An object of the present invention is to provide a method for producing a powdered brown roux having a good roasted flavor unique to brown roux and excellent fluidity.
本発明者は、上記課題を解決する為に鋭意研究を重ねた結果、小麦粉を焙煎した後に、小麦粉が熱いうちに油脂と賦形剤を加えて撹拌し、冷却することにより、上記課題を解決することを見出した。
すなわち、本発明は、小麦粉を加熱釜で品温が１４０〜１７０℃まで加熱した後に、加熱した小麦粉が１４０〜１７０℃のうちに油脂と賦形剤を加えて均一になるまで撹拌し、冷却することを特徴とする粉末ブラウンルウの製造方法、からなっている。
As a result of intensive research to solve the above problems, the present inventor has added the fats and excipients and stirred while cooling the wheat flour, and then cooled, and the above problems are solved. I found out to solve it.
That is, in the present invention, after heating flour to 140-170 ° C. with a heating kettle, the heated flour is stirred until oil and fat and excipients are added uniformly in 140-170 ° C. and cooled. A method for producing powdered brown roux, characterized in that
本発明の方法によって得られた粉末状ブラウンルウは、ブラウンルウ特有のロースト風味が良好で、流動性に優れた粉末状ブラウンルウを提供することが出来る。 The powdered brown roux obtained by the method of the present invention has a roasted flavor unique to brown roux and can provide a powdered brown roux excellent in fluidity.
本発明で用いられる小麦粉としては、例えば、薄力粉、中力粉、強力粉などが挙げられ、好ましくは薄力粉、中力粉である。 Examples of wheat flour used in the present invention include thin flour, medium flour, and strong flour, and preferred are flour and medium flour.
本発明で用いられる油脂としては、食用に適した油脂が用いられ、例えば、牛脂、豚脂、鶏脂、魚油などの動物油脂およびこれらの硬化油、大豆油、コーン油、菜種油、こめ油、ヤシ油、パーム油などの植物油脂およびこれらの硬化油などが挙げられる。好ましくはパーム硬化油、ヤシ硬化油などである。これらは１種類または２種類以上の混合物として使用することができる。 As fats and oils used in the present invention, edible fats and oils are used. For example, animal fats and oils such as beef tallow, pork tallow, chicken tallow, and fish oil and hardened oils thereof, soybean oil, corn oil, rapeseed oil, rice bran oil, Examples include vegetable oils and fats such as coconut oil and palm oil, and hardened oils thereof. Preferred are hardened palm oil and hardened palm oil. These can be used as one kind or a mixture of two or more kinds.
本発明で用いる賦形剤は、食塩および／または融点が１６０℃以上の粉末状の糖質である。融点が１６０℃以上の粉末状の糖質としては、例えば、砂糖、トレハロスなどが挙げられえる。これらは１種類または２種類以上の混合物として使用することができる。 The excipient used in the present invention is salt and / or a powdered saccharide having a melting point of 160 ° C. or higher. Examples of the powdered saccharide having a melting point of 160 ° C. or higher include sugar, trehalose and the like. These can be used as one kind or a mixture of two or more kinds.
以下に粉末状ブラウンルウの製造方法について説明する。
本発明の製造方法は、小麦粉を加熱釜内で加熱を行い、次いで油脂と賦形剤を加えて均一に混合されるまで撹拌し、冷却することにより目的の粉末状ブラウンルウを得ることができる。
A method for producing powdered brown roux will be described below.
In the production method of the present invention, wheat flour is heated in a heating kettle, and then the oil and fat and excipients are added and stirred until they are uniformly mixed. .
小麦粉を加熱釜内で加熱する方法は、公知の撹拌装置と加熱装置を備えた釜で加熱すればよく、例えば煮炊撹拌機、クッキングミキサー、ニーダー、ロータリーフライヤーなどが挙げられる。その際用いられる熱源としては、例えばガスによる直火、電気式、電磁誘導式、ジャケット式の蒸気方式等が挙げられる。 The method of heating wheat flour in a heating kettle may be heated in a kettle equipped with a known stirring device and heating device, and examples thereof include a cooking stirrer, a cooking mixer, a kneader, and a rotary fryer. Examples of the heat source used at that time include a direct fire using gas, an electric type, an electromagnetic induction type, and a jacket type vapor system.
小麦粉を加熱釜内で加熱する際の加熱した小麦粉の品温は、１４０℃〜１７０℃の範囲である。加熱した小麦粉の品度が１４０℃未満であると、加熱した小麦粉のロースト風味が十分に付与されず、加熱した小麦粉の品温が１７０℃を超えると、コゲ臭が発生し好ましくない。 The product temperature of the heated flour when the flour is heated in the heating kettle is in the range of 140 ° C to 170 ° C. When the quality of the heated flour is less than 140 ° C., the roasted flavor of the heated flour is not sufficiently imparted, and when the temperature of the heated flour exceeds 170 ° C., a burnt odor is generated, which is not preferable.
油脂と賦形剤を加える際の加熱した小麦粉の品温は、１４０℃〜１７０℃の範囲である。加熱した小麦粉の品温が１４０℃未満であると、加熱した小麦のロースト風味が十分に油分に移さず、風味の良い粉末状ブラウンルウを得ることができない。また、加熱した小麦粉の品温が１７０℃を超えるとコゲ臭が発生するため好ましくない。 The product temperature of the heated flour when adding the fats and fats and excipients is in the range of 140 ° C to 170 ° C. When the product temperature of the heated wheat flour is less than 140 ° C., the roasted flavor of the heated wheat does not sufficiently transfer to the oil, and a powdery brown roux with good flavor cannot be obtained. Moreover, since the burnt odor will generate | occur | produce when the product temperature of the heated flour exceeds 170 degreeC, it is unpreferable.
本発明の製造方法に用いられる油脂の添加量は、小麦粉１００質量部に対して油脂５〜３０質量部が好ましく１０〜２５質量部がさらに好ましい。
本発明の製造方法に用いられる賦形剤の添加量は、小麦粉１００質量部に対して賦形剤５０〜１５０質量部が好ましく、６５〜１００質量部がさらに好ましい。
5-30 mass parts of fats and oils are preferable with respect to 100 mass parts of wheat flour, and, as for the addition amount of the fats used for the manufacturing method of this invention, 10-25 mass parts is more preferable.
The additive amount of the excipient used in the production method of the present invention is preferably 50 to 150 parts by mass, more preferably 65 to 100 parts by mass with respect to 100 parts by mass of wheat flour.
加熱した小麦粉に油脂と賦形剤を加えた後は、加熱することなく均一に混ざるまで撹拌し、その後に品温が２５〜３０℃になるまで冷却することにより粉末状ブラウンルウを得ることができる。 After adding oil and fat and excipients to the heated wheat flour, stirring until it is mixed uniformly without heating, and then cooling until the product temperature is 25-30 ° C., to obtain a powdered brown roux it can.
上記した撹拌し、冷却する方法は、公知の撹拌装置を備えた釜で撹拌しながら冷却すればよく、例えば煮炊撹拌機、クッキングミキサー、ニーダー、ロータリーフライヤーなどが挙げられる。 The method of stirring and cooling described above may be performed while stirring in a kettle equipped with a known stirring device, and examples thereof include a cooking stirrer, a cooking mixer, a kneader, and a rotary fryer.
本発明の粉末状ブラウンルウの製造方法によって得られた粉末状ブラウンルウには、本発明の効果を阻害しない範囲内で酸化防止剤、着色料、調味料、澱粉などを加えることができる。 Antioxidants, coloring agents, seasonings, starches, and the like can be added to the powdery brown roux obtained by the method for producing powdered brown roux of the present invention as long as the effects of the present invention are not impaired.
本発明の粉末状ブラウンルウの製造方法によって得られた粉末状ブラウンルウは、調味料、香辛料、油脂などをさらに加えることにより粉末状ブラウンソースを作製することができる。 The powdered brown roux obtained by the method for producing the powdered brown roux of the present invention can produce a powdered brown sauce by further adding seasonings, spices, fats and oils and the like.
以下に本発明を実施例で説明するが、これは本発明を単に説明するだけのものであって、本発明を限定するものではない。 The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.
＜粉末状ブラウンルウの作製＞
［原材料］
小麦粉（商品名：スキー；日穀製粉社製）
油脂（ヤシ硬化油２質量部とパーム硬化油１質量部を溶解混合、ヤシ硬化油：商品名：ヤシ硬化油H−３２；太陽油脂社製、パーム硬化油：商品名：パーム硬化油；不二製油社製）
賦形剤１（食塩 商品名：新精塩；日本海水社製）
賦形剤２（砂糖 商品名：グラニュー糖；台糖社製）
<Preparation of powdered brown roux>
[raw materials]
Wheat flour (trade name: Ski; manufactured by Nisshin Flour Mills)
Fats and oils (2 parts by mass of palm hardened oil and 1 part by weight of palm hardened oil are dissolved and mixed, hardened palm oil: trade name: hardened palm oil H-32; (Fine Oil Company)
Excipient 1 (salt, trade name: Shinsei salt; manufactured by Nihonkaisui)
Excipient 2 (Sugar brand name: Granulated sugar; manufactured by Taiyo Co., Ltd.)
［実施例１］
小麦粉１００ｋｇを煮炊撹拌機（型式：ＫＲＳ−２７６６ＥＬ型ガス加熱式：梶原工業社製）で、撹拌羽スピード３０ｒｐｍに設定し、品温が０．４〜０．６℃／分ずつ昇温する様にガス流量を調整し、小麦粉の品温（初期品温３０℃）が１６０℃になるまで２６０分間加熱撹拌を行った。加熱を停止後、加熱した小麦粉の温度が１６０℃のうちに油脂２５ｋｇ、食塩２０ｋｇ、砂糖４５ｋｇを投入し撹拌羽スピード３０ｒｐｍに設定し６０分間撹拌した後に、トレーに移して２５℃まで冷却して粉末状ブラウンルウ（実施例品１）１７３．８ｋｇを得た。
[Example 1]
100 kg of wheat flour is set to a stirring blade speed of 30 rpm with a boiling stirrer (model: KRS-2766EL type gas heating type: manufactured by Ebara Kogyo Co., Ltd.), and the product temperature is raised by 0.4 to 0.6 ° C./min. The gas flow rate was adjusted in this manner, and stirring was performed for 260 minutes until the product temperature of the flour (initial product temperature 30 ° C.) reached 160 ° C. After stopping the heating, the temperature of the heated flour is 160 ° C., and 25 kg of fats and oils, 20 kg of salt and 45 kg of sugar are added, the stirring blade speed is set to 30 rpm, and stirring is performed for 60 minutes. 173.8 kg of powdered brown roux (Example product 1) was obtained.
［実施例２］
小麦粉１００ｋｇを煮炊撹拌機（型式：ＫＲＳ−２７６６ＥＬ型ガス加熱式：梶原工業社製）で、撹拌羽スピード３０ｒｐｍに設定し、品温が０．４〜０．６℃／分ずつ昇温する様にガス流量を調整し、小麦粉の品温（初期品温３０℃）が１４０℃になるまで２２０分間加熱撹拌を行った。加熱を停止後、加熱した小麦粉の温度が１４０℃のうちに油脂２５ｋｇ、食塩２０ｋｇ、砂糖４５ｋｇを投入し撹拌羽スピード３０ｒｐｍに設定し６０分間撹拌した後に、トレーに移して２５℃まで冷却して粉末状ブラウンルウ（実施例品２）１７７ｋｇを得た。
[Example 2]
100 kg of wheat flour is set to a stirring blade speed of 30 rpm with a boiling stirrer (model: KRS-2766EL type gas heating type: manufactured by Ebara Kogyo Co., Ltd.), and the product temperature is raised by 0.4 to 0.6 ° C./min. The gas flow rate was adjusted in this manner, and stirring was performed for 220 minutes until the product temperature of the flour (initial product temperature 30 ° C.) reached 140 ° C. After stopping the heating, the temperature of the heated flour is 140 ° C., and 25 kg of fats and oils, 20 kg of salt and 45 kg of sugar are added, and the stirring blade speed is set to 30 rpm. After stirring for 60 minutes, the mixture is transferred to a tray and cooled to 25 ° C. 177 kg of powdered brown roux (Example product 2) was obtained.
［実施例３］
小麦粉１００ｋｇを煮炊撹拌機（型式：ＫＲＳ−２７６６ＥＬ型ガス加熱式：梶原工業社製）で、撹拌羽スピード３０ｒｐｍに設定し、品温が０．４〜０．６℃／分ずつ昇温する様にガス流量を調整し、小麦粉の品温（初期温度３０℃）が１７０℃になるまで２８０分間加熱撹拌を行った。加熱を停止後、加熱した小麦粉の温度が１７０℃のうちに油脂２５ｋｇ、食塩２０ｋｇ、砂糖４５ｋｇを投入し撹拌羽スピード３０ｒｐｍに設定し６０分間撹拌した後に、トレーに移して２５℃まで冷却して粉末状ブラウンルウ（実施例品３）１７３．２ｋｇを得た。
[Example 3]
100 kg of wheat flour is set to a stirring blade speed of 30 rpm with a boiling stirrer (model: KRS-2766EL type gas heating type: manufactured by Ebara Kogyo Co., Ltd.), and the product temperature is raised by 0.4 to 0.6 ° C./min. In this manner, the gas flow rate was adjusted, and the mixture was heated and stirred for 280 minutes until the product temperature of wheat flour (initial temperature 30 ° C.) reached 170 ° C. After stopping the heating, the temperature of the heated flour is 170 ° C., 25 kg of fats and oils, 20 kg of salt and 45 kg of sugar are added, the stirring blade speed is set to 30 rpm, and stirring is performed for 60 minutes. 173.2 kg of powdered brown roux (Example product 3) was obtained.
［比較例１］
小麦粉１００ｋｇを煮炊撹拌機（型式：ＫＲＳ−２７６６ＥＬ型ガス加熱式：梶原工業社製）で、撹拌羽スピード３０ｒｐｍに設定し、品温が０．４〜０．６℃／分ずつ昇温する様にガス流量を調整し、小麦粉の品温（初期温度３０℃）が１２０℃になるまで１８０分間加熱撹拌を行った。加熱を停止後、加熱した小麦粉の温度が１２０℃のうちに油脂２５ｋｇ、食塩２０ｋｇ、砂糖４５ｋｇを投入し撹拌羽スピード３０ｒｐｍに設定し６０分間撹拌した後に、トレーに移して２５℃まで冷却して粉末状ブラウンルウ（比較例品１）１８１ｋｇを得た。
[Comparative Example 1]
100 kg of wheat flour is set to a stirring blade speed of 30 rpm with a boiling stirrer (model: KRS-2766EL type gas heating type: manufactured by Ebara Kogyo Co., Ltd.), and the product temperature is raised by 0.4 to 0.6 ° C./min. In this way, the gas flow rate was adjusted, and the mixture was heated and stirred for 180 minutes until the product temperature of wheat flour (initial temperature 30 ° C.) reached 120 ° C. After stopping the heating, the temperature of the heated flour is 120 ° C., and 25 kg of fats and oils, 20 kg of salt and 45 kg of sugar are added, the stirring blade speed is set to 30 rpm, and stirring is performed for 60 minutes. 181 kg of powdered brown roux (comparative product 1) was obtained.
［比較例２］
小麦粉１００ｋｇを煮炊撹拌機（型式：ＫＲＳ−２７６６ＥＬ型ガス加熱式：梶原工業社製）で、撹拌羽スピード３０ｒｐｍに設定し、品温が０．４〜０．６℃／分ずつ昇温する様にガス流量を調整し、小麦粉の品温（初期温度３０℃）が１８０℃になるまで３００分間加熱撹拌を行った。加熱を停止後、加熱した小麦粉の温度が１８０℃のうちに油脂２５ｋｇ、食塩２０ｋｇ、砂糖４５ｋｇを投入し撹拌羽スピード３０ｒｐｍに設定し６０分間撹拌した後に、トレーに移して２５℃まで冷却して粉末状ブラウンルウ（比較例品２）１７３ｋｇを得た。
[Comparative Example 2]
100 kg of wheat flour is set to a stirring blade speed of 30 rpm with a boiling stirrer (model: KRS-2766EL type gas heating type: manufactured by Ebara Kogyo Co., Ltd.), and the product temperature is raised by 0.4 to 0.6 ° C./min. The gas flow rate was adjusted in this manner, and the mixture was heated and stirred for 300 minutes until the product temperature of the flour (initial temperature 30 ° C.) reached 180 ° C. After stopping the heating, the temperature of the heated flour is 180 ° C., and 25 kg of fats and oils, 20 kg of salt and 45 kg of sugar are added, the stirring blade speed is set to 30 rpm, and stirring is performed for 60 minutes. 173 kg of powdered brown roux (comparative product 2) was obtained.
［比較例３］
小麦粉１００ｋｇを煮炊撹拌機（型式：ＫＲＳ−２７６６ＥＬ型ガス加熱式：梶原工業社製）で、撹拌羽スピード３０ｒｐｍに設定し、品温が０．４〜０．６℃／分ずつ昇温する様にガス流量を調整し、小麦粉の品温（初期温度３０℃）が１６０℃になるまで２６０分間加熱撹拌を行った。加熱を停止後、加熱した小麦粉の温度が１２０℃になった時点で油脂２５ｋｇ、食塩２０ｋｇ、砂糖４５ｋｇを投入し撹拌羽スピード３０ｒｐｍに設定し６０分間撹拌した後に、トレーに移して２５℃まで冷却して粉末状ブラウンルウ（比較例品３）１７３．５ｋｇを得た。
[Comparative Example 3]
100 kg of wheat flour is set to a stirring blade speed of 30 rpm with a boiling stirrer (model: KRS-2766EL type gas heating type: manufactured by Ebara Kogyo Co., Ltd.), and the product temperature is raised by 0.4 to 0.6 ° C./min. The gas flow rate was adjusted in this manner, and the mixture was heated and stirred for 260 minutes until the flour temperature (initial temperature 30 ° C.) reached 160 ° C. After stopping the heating, when the temperature of the heated flour reaches 120 ° C., 25 kg of fats and oils, 20 kg of salt and 45 kg of sugar are added, the stirring blade speed is set to 30 rpm, and the mixture is stirred for 60 minutes, then transferred to a tray and cooled to 25 ° C. As a result, 173.5 kg of powdered brown roux (comparative product 3) was obtained.
［比較例４］
小麦粉１００ｋｇを煮炊撹拌機（型式：ＫＲＳ−２７６６ＥＬ型ガス加熱式：梶原工業社製）で、撹拌羽スピード３０ｒｐｍに設定し、品温が０．４〜０．６℃／分ずつ昇温する様にガス流量を調整し、小麦粉の品温（初期温度３０℃）が１６０℃になるまで２６０分間加熱撹拌を行った。加熱を停止後、加熱した小麦粉の温度が６０℃になった時点で油脂２５ｋｇ、食塩２０ｋｇ、砂糖４５ｋｇを投入し撹拌羽スピード３０ｒｐｍに設定し６０分間撹拌した後に、トレーに移して２５℃まで冷却して粉末状ブラウンルウ（比較例品４）１７３．５ｋｇを得た。
[Comparative Example 4]
100 kg of wheat flour is set to a stirring blade speed of 30 rpm with a boiling stirrer (model: KRS-2766EL type gas heating type: manufactured by Ebara Kogyo Co., Ltd.), and the product temperature is raised by 0.4 to 0.6 ° C./min. The gas flow rate was adjusted in this manner, and the mixture was heated and stirred for 260 minutes until the flour temperature (initial temperature 30 ° C.) reached 160 ° C. After stopping the heating, when the temperature of the heated flour reaches 60 ° C., 25 kg of fats and oils, 20 kg of salt and 45 kg of sugar are added, the stirring blade speed is set to 30 rpm, and stirring is performed for 60 minutes. As a result, 173.5 kg of powdered brown roux (comparative product 4) was obtained.
＜粉末状ブラウンルウの評価＞
得られた粉末状ブラウンルウ（実施例品１〜３、比較例品１〜４）各３０ｇを鍋に取り、湯３００ｇを加えてヘラで撹拌しながら加熱して沸騰した後に７０℃まで放冷した溶液の官能評価を、下記表１の評価基準に従い１０名のパネラーで評価した。結果は１０名の評点の平均値として求め、以下の基準に従って記号化した。結果を表２に示す。
また、得られた粉末状ブラウンルウ（実施例品1〜３、比較例品１〜４）の粉末の形状と流動性の状態を目視で観察した。その観察結果を表２に示す。
記号 評価点の平均値
◎ ： 平均値３．５以上
○ ： 平均値２．５以上３．５未満
△ ： 平均値１．５以上２．５未満
× ： 平均値１．５未満
<Evaluation of powdered brown roux>
30 g of each of the obtained powdered brown roux (Example products 1 to 3 and Comparative products 1 to 4) was placed in a pan, added with 300 g of hot water, heated with stirring with a spatula, boiled, and then allowed to cool to 70 ° C. The sensory evaluation of the solution was evaluated by 10 panelists according to the evaluation criteria shown in Table 1 below. The result was obtained as an average value of the scores of 10 people and symbolized according to the following criteria. The results are shown in Table 2.
Moreover, the shape and fluidity | liquidity state of the powder of the obtained powdery brown roux (Example goods 1-3, comparative example goods 1-4) were observed visually. The observation results are shown in Table 2.
Symbol Average value of evaluation points ◎: Average value of 3.5 or more ○: Average value of 2.5 or more and less than 3.5 △: Average value of 1.5 or more and less than 2.5 ×: Average value of less than 1.5
結果から明らかなように、小麦粉を１４０〜１７０℃に加熱し、加熱した小麦粉の品温が１４０〜１７０℃のうちに油脂と賦形剤を加えて得られた粉末状ブラウンルウの実施例品１〜３の風味、流動性は良好であった。
比較例品１〜４の風味はいずれも悪い評価であった。また、比較例品１、４は流動性も悪い状態であった。
As is apparent from the results, the powdered brown roux was obtained by heating the flour to 140 to 170 ° C., and adding the fats and fats and excipients to the heated flour at a temperature of 140 to 170 ° C. The flavor and fluidity of 1 to 3 were good.
The flavors of Comparative Examples 1 to 4 were bad evaluations. In addition, Comparative Examples 1 and 4 were in a state of poor fluidity.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012217408A (en) * | 2011-04-12 | 2012-11-12 | Nisshin Oillio Group Ltd | Oil-and-fat for roux and roux using the same |
| JP2020000177A (en) * | 2018-06-29 | 2020-01-09 | ヱスビー食品株式会社 | Roux |
| CN113994092A (en) * | 2019-09-24 | 2022-01-28 | 株式会社日立建机Tierra | Electric hydraulic working machine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5498369A (en) * | 1978-01-23 | 1979-08-03 | Hausu Shiyokuhin Kougiyou Kk | Production of brown roue for processed food such as curry * stew * sauce and like |
| JPS59151859A (en) * | 1983-02-17 | 1984-08-30 | Showa Sangyo Kk | Preparation of raw material of powdery white sauce |
| JPS6066950A (en) * | 1983-09-22 | 1985-04-17 | Kikkoman Corp | Preparation of roux |
| JPS6439972A (en) * | 1987-08-07 | 1989-02-10 | Taihei Shokuhin Kako Kk | Preparation of roux |
| JPH1075A (en) * | 1996-06-14 | 1998-01-06 | House Foods Corp | Roux food for cooking by microwave oven and cooking of food using the same |
-
2009
- 2009-03-31 JP JP2009084838A patent/JP5096401B2/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5498369A (en) * | 1978-01-23 | 1979-08-03 | Hausu Shiyokuhin Kougiyou Kk | Production of brown roue for processed food such as curry * stew * sauce and like |
| JPS59151859A (en) * | 1983-02-17 | 1984-08-30 | Showa Sangyo Kk | Preparation of raw material of powdery white sauce |
| JPS6066950A (en) * | 1983-09-22 | 1985-04-17 | Kikkoman Corp | Preparation of roux |
| JPS6439972A (en) * | 1987-08-07 | 1989-02-10 | Taihei Shokuhin Kako Kk | Preparation of roux |
| JPH1075A (en) * | 1996-06-14 | 1998-01-06 | House Foods Corp | Roux food for cooking by microwave oven and cooking of food using the same |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012217408A (en) * | 2011-04-12 | 2012-11-12 | Nisshin Oillio Group Ltd | Oil-and-fat for roux and roux using the same |
| JP2020000177A (en) * | 2018-06-29 | 2020-01-09 | ヱスビー食品株式会社 | Roux |
| JP7131988B2 (en) | 2018-06-29 | 2022-09-06 | ヱスビー食品株式会社 | Lou |
| CN113994092A (en) * | 2019-09-24 | 2022-01-28 | 株式会社日立建机Tierra | Electric hydraulic working machine |
| CN113994092B (en) * | 2019-09-24 | 2024-06-04 | 株式会社日立建机Tierra | Electric hydraulic working machine |
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