JP2011244810A - Oil-and-fat for roux - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop an oil-and-fat for roux, using a plant oil-and-fat as the main raw material oil-and-fat, low in anxiety of cholesterol intake, and capable of imparting body to the roux.SOLUTION: There is provided an oil-and-fat for roux, which comprises cacao fat obtained from roasted cacao beans, wherein the cacao beans-roasting temperature may be 100-150°C, the cacao beans roasting may be nib roasting, and the oil-and-fat may contain the cacao fat of 0.1-18 mass%.

Description

  The present invention relates to a fat for roux suitable for roux used in processed foods such as curry, stew, hayashi and white sauce.

  Rou used in processed foods such as curry, stew, hayashi, and white sauce is manufactured by mixing and heating flour and edible oils and fats, and then mixing spices and seasonings. The obtained roux can be poured into a container and cooled to obtain a versatile solid roux. These roux can add thickness, richness and flavor to processed foods such as curry, stew, hayashi and white sauce, so curry, stew, hayashi and white produced using these roux Processed foods such as sauces are thick and have a rich taste and flavor.

  Conventionally, beef tallow, lard and their hardened oils, or their blended oils have been widely used in roux used for processed foods such as curry, stew, hayashi and white sauce. Animal fats such as beef tallow and pork tallow were suitable for oils for roux in terms of flavor and physical properties, but they contained a lot of cholesterol and had a poor health image.

  When beef tallow or pork fat is not used as a raw oil or fat, for example, substitution with a hardened oil of vegetable oil consisting of a mixed oil of rapeseed hardened oil and hardened palm oil (Patent Document 1), fats and oils derived from palm oil and the number of carbon atoms Substitution with fats and oils which transesterifies fatty acids having 22 saturated fatty acid residues and / or derivatives thereof (Patent Document 2), or 80% of fats and oils derived from palm oil and saturated fatty acid residues having 18 carbon atoms The substitution (patent document 3) by the fats and oils composition obtained by transesterifying the vegetable oil and fat mixture which has the above has been devised.

  However, when vegetable oils and fats are used as the main raw material oils for roux, they can be modified by processing such as hydrogenation and transesterification in terms of physical properties, but compared to beef fats and pork fats, there are few things with a unique rich taste. It was. Accordingly, it has been desired to develop an oil and fat for roux that uses vegetable oil and fat as the main raw material oil and fat and has a rich taste suitable for roux without using beef tallow or pork fat.

Japanese Patent Laid-Open No. 2000-21060 JP-A-5-1297 JP 2001-258474 A

  The problem to be solved is to develop an oil and fat for roux that can give a good rich taste while using vegetable oil and fat as the main raw material oil and fat without using beef tallow or pork fat.

  As a result of intensive studies in order to solve the above problems, the present inventors have used roux oil by using roux oil and fat containing cacao fat obtained from roasted cacao beans. The present inventors have found that the processed food to be produced can be given a preferable rich taste, and have completed the present invention.

That is, the present invention is an oil for roux containing cocoa butter obtained from roasted cocoa beans, and an oil for roux in which the roasting temperature of the cocoa beans is 100 to 150 ° C. Is oil for roux that is roasted nib, and oil for roux containing 0.1 to 18% by mass of the cacao butter.
Moreover, this invention is the roux containing the said fats and oils for flour and wheat flour, and is a processed food using the said roux.
The present invention also relates to a method for producing roux that contains cacao butter obtained from roasted cacao beans in an amount of 0.1 to 18% by mass in the oil and fat of roux, and cacao obtained from roasted cacao beans. This is a method for modifying the flavor of roux, in which the fat is contained in an amount of 0.1 to 18% by mass in the fat and oil of roux.

According to the present invention, there is less concern about the intake of cholesterol as in the case where beef tallow or pork fat is used as a main raw material fat and oil, and a roux that uses the roux fat and oil to give the roux a good body taste. And a processed food using the roux can be provided.
In addition, according to the present invention, there can be provided a method for producing a roux and a flavor-modifying method with less concern about intake of cholesterol as in the case where beef tallow or pork tallow is used as a main raw material fat.

Hereinafter, the present invention will be described in detail.
The oil for fats of the present invention contains cocoa butter obtained from roasted cocoa beans. As for roasting conditions for cocoa beans, the roasting temperature is preferably 100 to 150 ° C, more preferably 110 to 140 ° C, and most preferably 120 to 140 ° C. The roasting time is preferably 5 to 40 minutes, and more preferably 10 to 30 minutes. When roasting is performed under the roasting conditions, when used for roux, it is preferable because there is little miscellaneous taste and a rich taste is easily developed.
There are no particular restrictions on the roasting method, but the cocoa beans are steamed and then roasted in the state of the peeled cocoa (cocoa nibs), or the cocoa beans are roasted with their skins. Roasting. In the case of roasting nibs, cocoa butter is obtained by squeezing cacao mass obtained by sterilizing and drying cacao nibs from which the skin has been separated, followed by roasting and grinding. In the case of bean roasting, cocoa beans are sterilized and roasted with the skin peeled, and then the skin is separated and cocoa mass obtained by crushing is squeezed to obtain cocoa butter. When roasting is used for roux, nibb roasting is preferred because there is little miscellaneous taste and a rich body is easily developed.

As described above, cocoa butter is obtained by squeezing cocoa mass, but the cocoa mass may be alkali-treated before squeezing. Moreover, the cacao mass itself containing cacao fat can also be used for roux instead of pressing cacao fat from cacao mass.
In the present invention, the cocoa butter obtained by squeezing cacao mass is preferably an unrefined oil or a lightly refined oil. Refinement means passing through some or all of the purification steps such as deoxidation, decolorization, and deodorization that are usually performed to obtain edible oils and fats, and unrefined oil does not go through the purification step as it is compressed. It is a fat. The lightly refined oil is one that has undergone only the deodorization process of the above purification process, but has undergone a mild deodorization at a deodorization temperature of 90 to 210 ° C. and a deodorization time of 10 to 120 minutes. When the cocoa butter is an unrefined oil or a lightly refined oil, it is preferable when used for roux because a good rich taste can be obtained.

The oil for fat of the present invention preferably contains 0.1 to 18% by mass of cacao butter in the oil. More preferably, it is 0.2-12 mass%, More preferably, it is 0.5-12 mass%, More preferably, it is 0.5-8 mass%, Most preferably, it is 1-8 mass% It is. It is preferable to add cacao butter in the fat and oil in the above-mentioned amount, because a good rich taste can be imparted to the vegetable oil and fat-based roux. When the roux is carreau, it also has the effect of integrating multiple spices to make the aroma and flavor milder.
Moreover, the roux of the present invention may contain cacao butter in a state of being contained in cacao mass as described above. By including the non-fat solid content of cacao beans, a bitter taste is produced, which is not suitable for general use, but a deeper taste may be drawn by roux, so it may be appropriately selected in product design.

  It is preferable that fats and oils other than cacao butter used in the fat for fats of the present invention are vegetable fats and oils. As vegetable oils and fats, soybean oil, rapeseed oil, cottonseed oil, sunflower seed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, sesame oil, iripe fat, monkey fat, shea fat, palm oil that are conventionally used for food , Palm kernel oil, coconut oil, etc., as well as one or two types of processed oils and fats that have undergone processing such as hardening, fractionation, transesterification (including transesterification of fats and fatty acids or fatty acid esters) The above can be selected and used. Among them, palm-based fats and oils (palm oil, palm fractionated oil, and transesterified oil, hardened oil and the like containing 50% by mass or more, preferably 70% by mass or more thereof) are used as the remaining fat and oil part excluding cocoa butter. It is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and most preferably 90 to 100% by mass, from the standpoint of richness.

  The oil for fats of the present invention preferably uses only vegetable oils and fats as raw material oils and fats in terms of reducing cholesterol intake, but as fats and oils other than vegetable oils and fats, animal oils and fats may be used as needed for flavor adjustment and the like. A small amount (0.1 to 10% by mass as the remaining oil and fat portion excluding cocoa butter) can be used. In particular, milk fat is preferable, and when milk fat is used, it is preferably contained in an amount of 0.1 to 10% by mass, more preferably 0.1 to 5% by mass as the remaining oil and fat portion excluding cocoa butter. . The cholesterol content in the oil for fat is preferably less than 20 mg, more preferably less than 10 mg, and most preferably less than 5 mg in 100 g of the oil for fat.

  The trans fatty acid content in the total constituent fatty acids of the fats and oils contained in the oil for fats of the present invention is preferably less than 20% by mass, more preferably less than 10% by mass, and less than 4% by mass. More preferred is less than 2% by weight. When the trans fatty acid content is within the above range, it is preferable not only to reduce the intake of trans fatty acid, which is considered to be a risk of heart disease, but also when used in roux, the flavor does not deteriorate.

  The oil for fats of the present invention can be suitably used as oil for fats used in processed foods such as curry, stew, hayashi, and white sauce. Moreover, you may make the oil for fats of this invention contain the component melt | dissolved in oils other than fats and oils. It is also possible to produce roux by dispersing and dissolving an emulsifier such as lecithin, an antioxidant such as tocopherol, and a colorant such as carotene in fats and oils. When components other than fats and oils are contained, it is preferably 3% by mass or less with respect to fats and oils in terms of flavor.

  The roux of the present invention is characterized by containing the oil for fat of the present invention and flour. Luo is a mixture of wheat flour and fats and oils, and optionally added with spices such as curry powder, and auxiliary materials such as salt, saccharides and seasonings. The roux of the present invention may be in any form of solid solid roux, plastic roux, fluid paste roux or liquid roux. Further, it may be a hydrated product, and the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type. The roux of the present invention can be used for processed foods such as curry, stew, Hayashi and white sauce.

  The roux of the present invention is produced so as to contain 0.1 to 18% by mass of cacao butter obtained from roasted cacao beans in roux fats and oils. The content of cocoa butter obtained from the roasted cocoa beans contained in the fat and oil of the present invention is more preferably 0.2 to 12% by mass, and still more preferably 0.5 to 12% by mass. %, More preferably 0.5 to 8% by mass, and most preferably 1 to 8% by mass. By setting the content of the cocoa butter obtained from the roasted cocoa beans in the fat and oil of the roux within the above range, the flavor (kokumi) of the roux can be effectively improved.

  In order to adjust the cocoa butter content contained in the fat and oil of the present invention to the above range, the present invention preferably contains 25 to 75 mass% of the fat and oil of the present invention, and 30 to 60 mass. % Content is more preferable, and it is most preferable to contain 30-50 mass%. Moreover, it is preferable that it is 80-100 mass%, and, as for the content of the fat for fats of this invention which occupies in the fat of this invention, it is more preferable that it is 90-100 mass%, and it is 100 mass%. Is most preferred.

  Flour is used for the roux of the present invention. The blending amount of the flour is not particularly limited, but the content of the flour in the roux of the present invention is preferably 25 to 75% by mass, more preferably 30 to 60% by mass, and 30 to 30%. Most preferably, it is 50 mass%. The kind of flour to be used is not particularly limited, and strong flour, weak flour, roasted flour and the like can be used.

  In the roux of the present invention, as components other than fats and fats and wheat flour, an appropriate amount of components usually blended with roux can be used. Specifically, starches, spices (curry powder, etc.), salt, sugar, emulsifiers, sugars, seasonings, thickening stabilizers, dairy products (milk, cheese, powdered milk, fresh cream, etc.), sweeteners, acidulants Coloring agents, antioxidants, proteins, pH adjusting agents, fruits, fruit juices, honey, flavoring agents, water, and the like can be used.

  The production method of the present invention is not particularly limited, and can be produced by a conventionally known method. For example, after adding wheat flour to heat-dissolved fats and oils, heating and roasting while stirring at 110 to 120 ° C., adding spices such as curry powder, salt, saccharides, seasonings and other auxiliary materials here. It can be manufactured by mixing. Furthermore, it can be set as solid roux by putting the obtained roux into a type | mold, and cooling for 5 to 120 minutes at 0-25 degreeC with cooling methods, such as air cooling, and solidifying.

  The processed food of the present invention is manufactured using the roux of the present invention. Examples of the processed food of the present invention include curry sauce (sometimes referred to simply as curry), stew, Hayashi sauce (sometimes referred to as Hayashi or demiglace sauce), white sauce, and bechamel sauce.

  The method for producing the processed food of the present invention is not particularly limited, and is produced by a conventionally known method using the roux (caral roux, stew roux, hayasil roux, white roux, etc.), vegetables, meat, etc. of the present invention. Can do. The processed food of the present invention can be suitably used as retort food (sometimes referred to as instant food or instant food).

  Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.

Cacao fats 1 to 3, vegetable fats and oils 1 and 2 and lard were mixed in the formulations shown in Tables 1 and 2 to obtain the fats and oils of Examples 1 to 6 and Comparative Examples 1 to 3. Cacao fats 1 to 3, vegetable oils 1 to 2 and lard were prepared as follows.
(Preparation of cocoa butter)
[Cocoa butter 1]
After the cocoa beans were steamed and the peeled cocoa nibs were dried, they were roasted at 125 ° C. for 20 minutes using a roaster. The roasted cocoa nibs were pulverized with a coffee mill and squeezed with a desktop press to obtain cocoa butter 1.
[Cocoa butter 2]
After cacao beans were roasted at 125 ° C. for 20 minutes with a roaster, the cacao nibs obtained by separating the skin were pulverized with a coffee mill and squeezed with a desktop press to obtain cocoa butter 2.
[Cocoa butter 3]
Cacao nibs separated from the skin by steaming the cocoa beans were dried, pulverized with a coffee mill, and squeezed with a tabletop press to obtain cocoa butter 3.
(Preparation of vegetable oil)
[Vegetable oil 1]
30 parts of palm stearin (iodine number 32) and 70 parts of palm oil (iodine number 52) are mixed, and after transesterification using sodium methylate as a catalyst, neutralization, decolorization, and deodorization purification treatment are performed according to a conventional method. A vegetable oil 1 having a trans fatty acid content of 0.2% by mass was obtained.
[Vegetable oil 2]
Vegetable oil 2 which mixes 85 parts of palm oil and 15 parts of rapeseed oil, hydrogenates using a nickel catalyst, purifies decolorization and deodorization, and has a trans fatty acid content of 17.3% by mass. Got.
(Preparation of lard)
A commercially available purified lard (trans fatty acid content 0.9 mass%, cholesterol content 100 mg / 100 g) was purchased and used.

(Evaluation of curry sauce)
As the fats and oils for curry roux, the fats and oils of Examples 1 to 6 and the fats and oils of Comparative Examples 1 to 3 were used, and curry roux and curry sauce were prepared by the following method.
100 g of each fat and oil and 100 g of wheat flour were placed in a heating and stirring pan and heated to 120 ° C. while stirring. Next, while stirring and mixing the mixture of each fat and wheat flour, the product temperature is lowered to about 110 ° C., 30 g of curry powder, 28 g of salt, 26 g of seasoning, and 17 g of sugar are sequentially added, and further mixed with stirring to prepare curry roux. did. Furthermore, after cooling to 60 degreeC, stirring the curry roux, it poured into the mold made from polypropylene, and solid curry roux was prepared by cooling with a refrigerator. Curry sauce of Examples 7 to 12 and Curry sauce of Comparative Examples 4 to 6 were obtained by dissolving solid curry sauce in hot water so that the curry sauce content in the curry sauce was 15% by mass.
Kokumi was scored according to the following criteria, and the average value of the scores of the six panelists was calculated to evaluate the obtained curry sauce. The results are shown in Tables 3-4.
Evaluation Critique Feels rich and there is no bitterness or miscellaneous taste 4 points Rich taste or bitterness or miscellaneous feel is felt 3 points Flavoriness is weak or dull 2 points Rich taste is not felt 1 point

(Evaluation of white sauce)
Cocoa butter 1 and vegetable oil 1 were mixed at a mass ratio of 1.2: 98.8 to obtain the oil and fat of Example 13 (trans fatty acid content 0.2 mass%).
As the fats and oils for white sauce, the fats and oils of Example 13 and the fats and oils of Comparative Example 1 were used, and white roux and white sauce were prepared by the following method.
100 g of each fat and oil and 100 g of wheat flour were placed in a heating and stirring pan and heated to 120 ° C. while stirring. Next, while stirring and mixing the mixture of each fat and flour, the product temperature is lowered to about 80 ° C., 30 g of whole milk powder (milk fat 25% by mass), 18 g of salt, 36 g of seasoning, and 17 g of sugar are sequentially added. White roux was prepared by stirring and mixing. Furthermore, after stirring white roux to the product temperature of 60 ° C. while stirring, solid white roux was prepared by pouring into a polypropylene mold and cooling in a refrigerator.
80 parts of white roux, 500 parts of water and 100 parts of milk were mixed and heated to dissolve the roux, and Example 14 (using the fat of Example 13) and Comparative Example 7 (using the fat of Comparative Example 1). Got white sauce.
When the body taste of white sauce was evaluated in the same manner as curry sauce, the average score of Example 14 was 3.8, and the average score of Comparative Example 7 was 1.2.

  According to the present invention, it is possible to provide an oil and fat for roux having a rich taste suitable for roux using vegetable oil and fat as the main raw material oil and fat without using beef tallow or pork fat. In addition, it becomes possible to provide roux and processed foods with less concern about cholesterol intake using the fats and oils, and contribute to a healthy and abundant diet.

Claims (8)

  Luo oil and fat characterized by containing cacao butter obtained from roasted cacao beans.   The roasting oil according to claim 1, wherein the roasting temperature of the cocoa beans is 100 to 150 ° C.   The roux fat according to any one of claims 1 to 2, wherein roasting of the cocoa beans is roasting nibs.   The fat for fat according to any one of claims 1 to 3, comprising 0.1 to 18% by mass of the cocoa butter.   The roux containing the fats and oils for roux of any one of Claims 1-4, and wheat flour.   Processed food using the roux according to claim 5.   A method for producing a roux characterized by containing 0.1 to 18% by mass of cacao butter obtained from roasted cacao beans in the fat and oil of roux.   A method for improving the flavor of roux, comprising adding cacao fat obtained from roasted cacao beans in an amount of 0.1 to 18% by mass in the fat and oil of roux.