JP2014068540A - Manufacturing method of roux, and instant roux - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an efficient manufacturing method of a health roux, which produces sufficiently viscous sauce in cooking by the effect of starch material such as wheat flour, reducing the use amount of the starch material and the use amount of oil as raw material, and to provide an instant roux.SOLUTION: A mixture including at least oil and starch material such as wheat flour is heated and blended up to 100 to 140°C, to which a seasoning and the like are further added and blended on an as needed basis, so as to be filled in a container as a roux. The manufacturing method of a roux comprises heating and blending the mixture including starch material with a moisture content of 8 mass% or more and 30 to 200 mass parts of oil relative to 100 mass parts of the starch material at least one time under reduced pressure at a temperature lower than 100°C, such that the total moisture content in the mixture becomes 6 mass% or less relative to the use amount of the starch material in the mixture when the temperature reaches 100°C.

Description

  The present invention relates to a production method for producing roux using a starch raw material such as wheat flour and a raw material mixture containing fats and oils, and to roux produced by this method, and more specifically, cooking caused by starch raw materials such as wheat flour. Since the viscosity of the sauce is sufficiently expressed, the amount of starch raw materials such as wheat flour used as a raw material can be suppressed, and further, the efficient production method of roux that can also suppress the amount of oil used as a raw material, and The present invention relates to instant roux such as curry roux and stew roux manufactured by this manufacturing method.

Oil and fat and starch ingredients such as wheat flour are heated and mixed, and then seasoned and so on are added and mixed as necessary. Filled into containers etc., and manufactured with instant roux such as flour roux, curry roux, and stew roux. Various manufacturing methods have been proposed.
When oil and fat and starch materials such as wheat flour are heated and mixed, it is accompanied by evaporation of water contained in starch materials such as wheat flour and other raw materials. This is an important process because it also affects the fluidity of roux.

In the conventional heating and mixing, the water gradually evaporates as the product temperature rises, but the viscosity of the mixture is high even at a high temperature of 100 ° C. or higher, which prevents the release of vapor into the atmosphere. Since it is heated for a long time in a state where a lot of moisture remains, there is a problem that the viscosity of the sauce is not sufficiently developed when cooking using the manufactured roux.
This is presumably because the starch particles in the starch raw material swell with heating due to the remaining moisture, and the swollen starch particles are destroyed by being exposed to a high temperature of 100 ° C. or higher.
Therefore, a method for producing dried wheat flour and roasted wheat flour with some moisture removed before heating and mixing is proposed, and its application to roux etc. is also proposed, but dried wheat flour and roasted wheat flour etc. It takes time and labor to manufacture and manage the ingredients, and it is necessary to heat and mix other ingredients such as seasonings other than wheat. As a result, the heating and mixing is performed twice, resulting in labor and energy loss. It was a problem.

Then, the manufacturing method of the roasted wheat flour which adds 0.8-5.0 mass parts of fats and oils with respect to 100 mass parts of wheat flour, disperse | distributes fats and oils in wheat flour, and performs a roasting process is proposed ( Patent Document 1).
However, in this method, the amount of oil and fat added is small and sufficient fluidity cannot be obtained. As described above, it was necessary to add oil and fat again and mix again by heating in order to produce roux.
Patent Document 2 proposes dry wheat flour and / or dried corn starch obtained by drying wheat flour and / or corn starch to a moisture content of 5% by mass or less. It was necessary to add and mix again by heating.

On the other hand, the applicant of the wheat flour roux prepared through at least one vacuum mixing step at a temperature of 100 ° C. or higher while mixing the raw materials containing oil and fat as essential ingredients while heating. A manufacturing method was proposed (see Patent Document 3).
However, it produces effects such as providing a low-calorie food excellent in flavor with a low content of fats and oils, but if it is heated for a long time at a high temperature of 100 ° C or higher with a lot of moisture remaining, the produced roux is used. There is a problem that the problem that the viscosity of the sauce is not sufficiently developed when cooking is not fully solved.

Japanese Patent No. 3557417 JP 2008-271824 A JP 2012-5368 A

The first object of the present invention is that the viscosity of the sauce during cooking due to the starch raw material such as wheat flour is sufficiently expressed, so that the amount of starch raw material such as wheat flour can be suppressed, and further the fat used as the raw material It is to provide an efficient method for producing healthy roux that can also suppress the amount of use of sucrose.
The second object of the present invention is to provide an instant roux such as a curl roux and a stew roux manufactured by the manufacturing method of the present invention.

  As a result of intensive studies, the inventors of the present invention are to heat and mix a starch raw material containing a predetermined amount of moisture and a mixture containing a predetermined amount of fats and oils with respect to the starch raw material at a temperature of less than 100 ° C. at least once under reduced pressure. Thus, after the total water content in the mixture at the time of reaching 100 ° C. is 6% by mass or less with respect to the amount of the starch raw material used in the mixture, it is heated and mixed to 100 to 140 ° C. Accordingly, the present inventors have found that the problem can be solved by a method for producing roux that is further added and mixed with a seasoning or the like and filled into a container, and the present invention has been accomplished.

Claim 1 of the present invention for solving the above-mentioned problem is that a mixture containing at least a starch raw material such as fat and wheat flour is heated and mixed to 100 to 140 ° C., and then a seasoning or the like is further added as necessary. In the manufacturing method of roux mixed and filled in a container,
A mixture containing a starch raw material containing 8% by mass or more of water and 30 to 200 parts by mass of fat / oil with respect to 100 parts by mass of the starch raw material is heated and mixed at least once under reduced pressure at less than 100 ° C. It is a method for producing roux, characterized in that the total water content in the mixture when reaching ° C. is 6% by mass or less based on the amount of the starch raw material used in the mixture.

  According to a second aspect of the present invention, in the manufacturing method according to the first aspect, when the contents are empty, a mixed heating device having a pressure reducing function capable of obtaining a degree of vacuum higher than a gauge pressure of −50 KPa is used. To do.

  According to a third aspect of the present invention, in the production method according to the first or second aspect, the depressurization is stopped when the total water content in the mixture is reduced to a predetermined amount.

  A fourth aspect of the present invention is an instant roux manufactured by the manufacturing method according to any one of the first to third aspects.

According to claim 1 of the present invention, a mixture containing at least a starch raw material such as fat and wheat flour is heated and mixed up to 100 to 140 ° C., and then a seasoning or the like is further added and mixed as necessary to fill the container. In the manufacturing method of ruu,
A mixture containing a starch raw material containing 8% by mass or more of water and 30 to 200 parts by mass of fat / oil with respect to 100 parts by mass of the starch raw material is heated and mixed at least once under reduced pressure at less than 100 ° C. The total water content in the mixture at the time of reaching ° C. is 6% by mass or less based on the amount of the starch raw material used in the mixture,
By heating and mixing at least once under reduced pressure at less than 100 ° C., moisture can be evaporated at a lower temperature than conventional, and as a result, the residual moisture at 100 ° C. is reduced, and thereafter at 100 ° C. or higher. It is possible to reduce the influence on the starch raw material such as wheat flour by heating, and there is a remarkable effect that it is possible to prevent a decrease in the viscosity of the sauce during cooking of roux.
The reason why the viscosity reduction of the sauce during cooking of the roux can be remarkably prevented by the method for producing roux of the present invention is not limited to the above reason.

  In addition, it becomes possible to reduce the amount of starch raw materials such as wheat flour, which can be expressed more stably at the time of cooking than before, and in addition, moisture remains at a high temperature of 100 to 140 ° C. This reduces the heating energy consumed to evaporate the moisture, resulting in a faster heating rate of the mixture at high temperatures, and during cooking of roux by being overheated by prolonged exposure to high temperatures. It is possible to prevent a decrease in the viscosity of the sauce and the deterioration of the flavor, and there is a remarkable effect that an improvement in productivity is also expected.

  Furthermore, by heating and mixing under reduced pressure, air contained in the mixture is also eliminated at an early stage, and the fluidity of the mixture is improved, and the stirring efficiency and heating efficiency are improved by improving the fluidity. If improvement in productivity can be expected and the stirring efficiency is the same, it is possible to reduce the amount of oil used, making it possible to produce instant roux with lower calories and starch raw materials such as wheat flour. If the oil and fat raw materials are reduced, the amount of roux required per meal can be reduced, the weight per product can be reduced, and the number of meals that can be produced with the same mixer increases. There is a remarkable effect of improving productivity.

According to a second aspect of the present invention, in the manufacturing method according to the first aspect, when the contents are empty, a mixed heating device having a pressure reducing function capable of obtaining a degree of vacuum higher than a gauge pressure of −50 KPa is used. Is what
By using a mixing and heating device having a pressure reducing function that can obtain a degree of vacuum higher than a gauge pressure of −50 KPa when the content is not put in the mixing and heating device and is empty, at a low temperature below 100 ° C., It is possible to evaporate more water, and there is a further remarkable effect that efficient and highly productive production is possible.

Claim 3 of the present invention is characterized in that, in the production method according to claim 1 or claim 2, when the total water content in the mixture is reduced to a predetermined amount, the decompression is stopped.
If the pressure is reduced more than necessary, the heat of vaporization is lost due to the evaporation of water, and the temperature rise of the mixture does not progress, but it takes time, but when the total water content in the mixture is reduced to the predetermined amount, the pressure reduction should be stopped. As a result, it is possible to prevent the heat of vaporization from being deprived more than necessary and to improve the production efficiency.

Claim 4 of the present invention is an instant roux produced by the production method according to any one of claims 1 to 3,
In addition to being able to efficiently manufacture instant roux such as curry roux and stew roux while reducing raw material costs and manufacturing costs, it has excellent flowability of roux during manufacturing and can sufficiently express stable high viscosity during cooking, such as flour It is also possible to reduce the amount of starch raw materials used and the amount of fats and oils used, and it is possible to provide an instant roux that is low in calories and excellent in flavor and quality stability.

FIG. 1 is an explanatory diagram for explaining the manufacturing method of Example 1 and the manufacturing method of Comparative Example 2 of the present invention. FIG. 2 is an explanatory view for explaining the production method of Examples 2 to 4 and the production method of Comparative Example 1 of the present invention.

Next, the present invention will be described in detail with reference to the drawings. The following% shows the mass%.
[First Embodiment of the Invention (Example 1) and Prior Art (Comparative Example 2)]
Next, the contents of the present invention will be described in detail for Example 1 and the prior art (Comparative Example 2) with reference to FIG.
As a manufacturing apparatus, a triaxial planetary dispersion / mixing / kneading machine [T. K. Hibis Dispermix (registered trademark)], first, 200 kg of vegetable oils and fats solid at room temperature previously heated and dissolved was stirred and thoroughly dispersed in a mixing container with 260 kg of flour containing 12% water ( (Product temperature 60 ° C.) ((1) in FIG. 1), and then when the contents are empty, the mixing vessel can be depressurized to a vacuum degree of −40 MPa, and the vacuum pump connected to the mixing vessel is activated to start heating and mixing. did.
At the time of heating to 100 ° C. ((2) in FIG. 1), the operation of the vacuum pump was stopped, further heating was continued, and the heating was stopped when reaching 130 ° C. ((3) in FIG. 1).
When the water content of the sample at the time of reaching 100 ° C. was measured, it was 6% based on the amount of flour used. When the moisture content of the sample when reaching 130 ° C. was measured, it was 3% based on the amount of flour used. Moreover, the time from the start of heating (product temperature 60 ° C.) ((1) in FIG. 1) to reaching 130 ° C. ((3) in FIG. 1) was 100 minutes.
After the heating is stopped, 250 kg of seasonings such as salt and sugar, and 80 kg of spices, etc. are sequentially added and mixed and stirred. When the product temperature has dropped to 60 ° C. ((4) in FIG. 1), the container is filled. Cooled and solidified. The turnover was 769 kg.

Comparative Example 2 shown in FIG. 1 is an example in which roux was produced in the same manner as in Example 1 except that the vacuum pump was not used.
That is, 200 kg of vegetable oils and fats solid at room temperature dissolved by heating in advance was stirred and thoroughly dispersed in a mixing container with wheat flour containing 12% of moisture (product temperature 60 ° C.) ((1 ′ in FIG. 1)). ).
When the water content of the sample was measured at the time of heating to 100 ° C. ((2 ′) in FIG. 1), it was 10% based on the amount of flour used. When the moisture content of the sample when reaching 130 ° C. was measured, it was 7% based on the amount of flour used. The time from the start of heating (product temperature 60 ° C.) ((1 ′) in FIG. 1) to reaching 130 ° C. ((3 ′) in FIG. 1) was 60 minutes. When the temperature reached 130 ° C., the heating was stopped ((3 ′) in FIG. 1).
After stopping heating, 250 kg of seasonings such as salt and sugar, and 80 kg of spices are added and mixed and stirred, and the container is filled in the stage where the product temperature has dropped to 60 ° C. ((4 ′) in FIG. 1). , Cooled and solidified.

  The manufacturing apparatus used in the present invention is not limited to the above-described manufacturing apparatus, and any apparatus that can perform heating and mixing in a reduced-pressure environment is applicable, and the heating method is not limited to the above-described method. Examples of the heating method include fire, steam, hot air, heating oil, electromagnetic induction heating, and microwave heating. The stirring and mixing method is not limited to the above method.

  The method for measuring the product temperature referred to in the present invention is not particularly limited as long as it can measure the temperature of the raw material blended with fat and wheat flour, and a contact type, non-contact type, or a combination of these can be used.

  It does not specifically limit regarding the kind of wheat flour used by this invention, Specifically, the example which uses thin flour, medium force flour, strong flour etc. can be mentioned, for example. In these flours, these can be used alone or in admixture of two or more at any ratio.

In Example 1, flour having a moisture content of 12% was used, but the moisture content of the flour used in the present invention is not particularly limited, and a product having an arbitrary moisture content can be used as appropriate.
Specifically, flour generally used and having a moisture content of 8 to 18% by mass can be used. Moreover, the water content of the flour used in the present invention varies depending on the variety and season. In the present invention, the moisture content is preferably 10 to 15% by mass in order to remove the rawness of the flour by heating at 100 ° C. or higher while leaving the original whiteness of the flour.

In the present invention, wheat flour is usually used, but the same effect as wheat flour can be obtained by using starch purified from grains other than wheat (such as corn). Can also be used in combination with flour. The type of starch is not particularly limited, and specific examples include corn starch and potato starch.
These can be used alone or in admixture of two or more at any ratio.
Those that do not develop starch-specific viscosity due to processing, such as dextrin and processed starch, do not fall under the starch raw material of the present invention, but can be used as other raw materials.

  In the present invention, oils and fats that are normally solid at room temperature are used after being dissolved by heating, but liquid oil and shortening can be used. Specifically, the oils and fats include, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, iripe fat, shea Vegetable oils such as fat, monkey fat, cacao butter, coconut oil, palm kernel oil and animal fats such as milk fat, beef tallow, pork fat, fish oil, whale oil, oils of these oils alone or mixed, or hardening thereof, Examples thereof include processed fats and oils subjected to fractionation, transesterification and the like.

  In order to adjust the viscosity of the molten roux, thickening polysaccharides such as xanthan gum, carrageenan, gellan gum, tamarind gum, karaya gum, guar gum, locust bean gum and the like may be appropriately added.

In the present invention, a mixture containing 30 to 200 parts by mass of fat / oil with respect to 100 parts by mass of the starch raw material is heated and mixed under reduced pressure at least once at 100 ° C. or less, but several times at a plurality of temperatures of 100 ° C. or less. Various methods can be applied to reduce the pressure and are not limited.
Moreover, in this invention, although 30-200 mass parts fats and oils are mix | blended with respect to 100 mass parts of said starch raw materials, it is the range which can exhibit the effect of oil-fat reduction by fluidity | liquidity improvement. If the blending amount of the fat is less than 30 parts by mass, the effect of the fat or oil will not be exhibited, the flowability of roux may not be obtained, and heat mixing may not be performed efficiently. If the blending amount of the fat exceeds 200 parts by mass, As a result, the total amount of the mixture increases, the heating efficiency is poor, and the effect of reducing fats and oils may not be exhibited.
In addition, if the compounding quantity of fats and oils is 50 mass parts or more with respect to 100 mass parts of said starch raw materials, it will be easy to prevent the fluidity | liquidity fall of the roux by the other raw material added at a later process, and the compounding quantity of fats and oils is 100 mass parts. If it is below, it becomes possible to manufacture a product with reduced fats and oils at a lower cost, which is preferable.
In addition, fluidity | liquidity can be judged by measuring the electric current value of the main motor which drives the stirrer of the said apparatus continuously during a process, and the electric current value.
A large current value of the main motor indicates that the viscosity is high and the fluidity is low. On the other hand, a small current value of the main motor indicates that the viscosity is lowered and the fluidity is improved.

  In order to exhibit the effect more reliably under any conditions, taking into account the time factor that the final product temperature varies from 110 to 140 ° C. depending on the product of Rou, and also efficiently producing in a short time, The total water content in the mixture when reaching 100 ° C. needs to be 6% by mass or less based on the amount of the starch raw material used in the mixture. If it exceeds 6% by mass, the effect cannot be exhibited reliably depending on the conditions, and it may not be possible to prevent a decrease in the viscosity of the sauce during cooking of roux.

  In the case of a mixture containing a starch raw material and fats and oils, it is important that the total water content in the mixture when reaching 100 ° C. is 6% by mass or less based on the amount of the starch raw material used in the mixture. In addition, even in the case of a mixture containing oil and fat and a plurality of types of starch raw materials, or other raw materials containing moisture in addition to starch raw materials, the total water content in this mixture when reaching 100 ° C. is It is important to set the content to 6% by mass or less with respect to the total amount of the plurality of starch raw materials used therein.

The degree of vacuum of the mixing and heating apparatus used in the present invention is not particularly limited as long as the balance with time is ignored. However, it is preferable to use a mixing and heating apparatus having a pressure reducing function capable of obtaining a degree of vacuum higher than a gauge pressure of −50 KPa when the contents are not put in the mixing and heating apparatus and are empty. This is because the boiling point of water at −50 KPa is about 80 ° C., and substantial evaporation of water is performed at about 80 to 100 ° C., and the effect can be exhibited.
If the degree of vacuum is less than -50 kPaG, moisture cannot be sufficiently vaporized and removed in a short time, so that various effects may not be exhibited, and the blended raw materials are not uniformly mixed into a paste and become non-uniform. There is a fear.
The degree of vacuum is preferably higher than −50 kPaG so that moisture can be sufficiently vaporized and removed, and the blended raw materials are uniformly mixed into a paste, and as a practical facility, the degree of vacuum is − It is more preferable that it is 70 to -90 kPaG because the object can be achieved in a shorter time.

  The point in time at which the decompression should be stopped varies depending on the scale and capacity of the production facility, the amount of raw material used, time constraints, and the like, and may be determined as appropriate according to various conditions, and is not particularly limited. In the present invention, it is important that the total water content in the mixture when reaching 100 ° C. is 6% or less with respect to the amount of the starch raw material used in the mixture, for example, 90 ° C. After confirming that it becomes 7% or less at this stage, the depressurization may be stopped, or even if it is 6% or less at 100 ° C, the depressurization is continued to 105 ° C for further moisture reduction. Various modifications are possible.

In the above examples, examples of salt, sugar and spices were given to a mixture containing wheat flour and fats and oils, but starch, meat storage, vegetables, and at least one selected from amino acids and emulsifiers as seasonings should be used in combination. Can do.
When using starch and the like together, the necessary amount for changing the flavor and quality can be blended. For example, it is preferably blended in an amount of 1 to 150% by weight, preferably 10 to 100% by weight based on the amount of the whole wheat flour. It is more preferable.

After the product of the present invention is filled in the product container and cooled and solidified, it can be sealed and packaged.
In the present invention, the cooled and solidified roux may be cut into product shapes or formed into flakes or powders and then sealed and packaged.

The container used in the present invention is preferably a barrier container.
A preferable gas barrier container package is a plastic container made of a synthetic resin tray container or a synthetic resin film and / or a metal foil laminate.
For example, in a bag-like container, an alumina-deposited PET film / polyamide / polypropylene film is laminated on the polypropylene film surface, or in a combination container of a tray container and a lid, the tray container is made of an ethylene-vinyl alcohol copolymer. As the intermediate layer, the upper and lower layers can be made of a laminate of polypropylene and molded into a tray shape, or a tray container top cover film (glass-deposited PET / polyamide / polypropylene sealant).

  The description of the above embodiment is for explaining the present invention, and does not limit the invention described in the claims or reduce the scope. Moreover, each part structure of this invention is not restricted to the said embodiment, A various deformation | transformation is possible within the technical scope as described in a claim.

  EXAMPLES Next, although an Example and a comparative example demonstrate this invention in detail, unless it deviates from the main point of this invention, it is not limited to these Examples.

Example 1
200 kg of vegetable oil and fat solid at room temperature dissolved by heating in advance is mixed with 260 kg of flour containing 12% moisture in a mixing container and sufficiently dispersed (product temperature 60 ° C.), then mixed when the contents are empty A vacuum pump connected to the mixing container that can reduce the pressure in the container to a vacuum degree of -40 MPa was activated to start heating and mixing.
When heated to 100 ° C., the operation of the vacuum pump was stopped, further heating was continued, and heating was stopped when 130 ° C. was reached.
When the water content of the sample at the time of reaching 100 ° C. was measured, it was 6% based on the amount of flour used. When the moisture content of the sample when reaching 130 ° C. was measured, it was 3% based on the amount of flour used. Further, the time from the start of heating (product temperature 60 ° C.) to reaching 130 ° C. was 100 minutes.
After the heating was stopped, 250 kg of seasonings such as salt and sugar and 80 kg of spices were added in order, mixed and stirred, and when the product temperature dropped to 60 ° C., the container was filled and cooled and solidified. The turnover was 769 kg.
The opening of the container was sealed with a film to produce a curry roux.

The amount of curry sauce produced by dissolving the amount of starch (such as wheat flour) equivalent to 18 g (about 53 g) in 300 g of hot water and boiled for a while over boiled (80-90 ° C.) The result of measuring the viscosity with a viscometer was 1000 mPa · S.
Time required from 60 ° C to 130 ° C (minutes), measurement result of total water content with respect to the amount of flour used when reaching 100 ° C, viscosity of curry sauce when the product is heated and dissolved in hot water, and stirring during the manufacture of roux Table 1 summarizes the results of evaluation of suitability according to the following evaluation criteria for suitability of stirring during the manufacture of roux.

In addition, the evaluation criteria of evaluation (circle), (triangle | delta), and x described in the column of "the viscosity when heat-dissolving a product in hot water" of Table 1 are as follows.
○ ・ ・ ・ Viscosity sufficient for curry sauce.
Δ: Viscosity is slightly low as a curry sauce.
X: The curry sauce has a low viscosity and has a problem.

Moreover, the evaluation criteria of evaluation (circle), (triangle | delta), and x described in the column of the "suitability at the time of a roux manufacture" of Table 1 are as follows.
○… There is fluidity, there is no mechanical load, and efficient stirring is possible.
Δ: Although fluid, the physical properties are hard, the mechanical load is large, the stirring efficiency is poor, and time is required for homogenization.
×: Poor fluidity, heavy mechanical load, and difficult to homogenize.

From Table 1, it can be seen that a curry sauce having excellent flavor and sufficient viscosity at the time of manufacturing roux was obtained.
Although the production time was slightly longer, curry sauce with rich flavor and sufficient viscosity should be produced with less oil and flour than normal curry roux, which can be produced appropriately without using a vacuum pump. Was possible.

(Example 2)
In Example 1, when the contents were empty, the opening of the container was sealed with a film in the same manner as in Example 1 except that the pressure in the mixing container was reduced using a vacuum pump capable of reducing the vacuum to -70 MPa. Carreau was manufactured.
Time required from 60 ° C to 130 ° C (minutes), measurement result of total water content with respect to the amount of flour used when reaching 100 ° C, viscosity of curry sauce when the product is heated and dissolved in hot water, and stirring during the manufacture of roux Table 1 summarizes the results of evaluation of suitability according to the above-described evaluation criteria for suitability of stirring during the manufacture of roux.
The heating time was 40 minutes shorter than that of Example 1, and the viscosity during cooking was good. By increasing the capacity of the vacuum pump, the evaporation of water was realized quickly, and the total water content when reaching 100 ° C. was lowered, thereby increasing the viscosity during cooking. The stirring ability of roux during production was also good.
From Table 1, it can be seen that a curry sauce having excellent flavor and sufficient viscosity at the time of manufacturing roux was obtained.

(Example 3)
In Example 2, when the heating to 90 ° C. was performed, the opening of the container was sealed with a film in the same manner as in Example 2 except that the operation of the vacuum pump was stopped, thereby producing a carrail.
Time required from 60 ° C to 130 ° C (minutes), measurement result of total water content with respect to the amount of flour used when reaching 100 ° C, viscosity of curry sauce when the product is heated and dissolved in hot water, and stirring during the manufacture of roux Table 1 summarizes the results of evaluation of suitability according to the above-described evaluation criteria for suitability of stirring during the manufacture of roux.
The heating time was 5 minutes shorter than that of Example 2, and the viscosity during cooking was good. By stopping the vacuum pump at 90 ° C., excessive water evaporation could be suppressed. The stirring ability of roux during production was also good.
From Table 1, it can be seen that a curry sauce having excellent flavor and sufficient viscosity at the time of manufacturing roux was obtained.

Example 4
In Example 2, when the heating to 110 ° C. was performed, the opening of the container was sealed with a film in the same manner as in Example 2 except that the operation of the vacuum pump was stopped.
Time required from 60 ° C to 130 ° C (minutes), measurement result of total water content with respect to the amount of flour used when reaching 100 ° C, viscosity of curry sauce when the product is heated and dissolved in hot water, and stirring during the manufacture of roux Table 1 summarizes the results of evaluation of suitability according to the above-described evaluation criteria for suitability of stirring during the manufacture of roux.
By operating the vacuum pump for a longer time, the evaporation of moisture was further promoted, so the viscosity during cooking was very strong and good, but the heating time was slightly longer at 80 minutes.
From Table 1, it can be seen that a curry sauce having excellent flavor and sufficient viscosity at the time of manufacturing roux was obtained.

(Comparative Example 1)
In Example 2, when the heating to 80 ° C. was performed, the opening of the container was sealed with a film in the same manner as in Example 2 except that the operation of the vacuum pump was stopped, thereby producing a rail.
Time required from 60 ° C to 130 ° C (minutes), measurement result of total water content with respect to the amount of flour used when reaching 100 ° C, viscosity of curry sauce when the product is heated and dissolved in hot water, and stirring during the manufacture of roux Table 1 summarizes the results of evaluation of suitability according to the above-described evaluation criteria for suitability of stirring during the manufacture of roux.
Although the heating time was short, the total moisture content with respect to the amount of flour used when reaching 100 ° C. was as high as 7%, and the evaporation of moisture did not proceed. Moreover, the viscosity at the time of luu manufacture was somewhat high, and it was not suitable for proper stirring.
From Table 1, a curry sauce that has fluidity, but has high physical properties, a large mechanical load, poor stirring efficiency, and a long time for homogenization is inferior in stirring ability and does not have sufficient viscosity at the time of manufacturing roux. You can see that

(Comparative Example 2)
In Example 1, except that the vacuum pump was not used at all, the opening of the container was sealed with a film in the same manner as in Example 1 to produce Carreau.
Time required from 60 ° C to 130 ° C (minutes), measurement result of total water content with respect to the amount of flour used when reaching 100 ° C, viscosity of curry sauce when the product is heated and dissolved in hot water, and stirring during the manufacture of roux Table 1 summarizes the results of evaluation of suitability according to the above-described evaluation criteria for suitability of stirring during the manufacture of roux.
From Table 1, it can be seen that a curry sauce having poor fluidity, large mechanical load, and difficult to homogenize and having poor agitation ability and no sufficient viscosity were obtained during the manufacture of roux.
There was no problem with the heating time, but since the evaporation of moisture did not proceed, the total moisture content with respect to the amount of flour used when reaching 100 ° C. was as high as 10%, which had a problem of adversely affecting the viscosity during cooking. Moreover, the viscosity at the time of luu manufacture was very high, and it was not suitable for proper stirring.

  In the present invention, the water can be evaporated at a temperature lower than that of the prior art by heating and mixing at a temperature of less than 100 ° C. at least once, and as a result, the residual moisture at the time of 100 ° C. is reduced. In addition to producing a remarkable effect that the influence on starch raw materials such as wheat flour by heating at ℃ or higher can be reduced, and that the viscosity of the sauce during cooking of roux can be prevented from being fully expressed, Starch such as wheat flour can be manufactured efficiently with low cost and production cost, and can produce instant roux such as curry roux and stew roux, excellent flowability of roux during manufacturing, and sufficient stable high viscosity during cooking. It is also possible to reduce the amount of raw materials and fats and oils used, making it possible to provide instant roux that is low in calories and excellent in flavor and quality stability. Because achieve the effect, there is a high utility value on the industry.

Claims (4)

In the method for producing roux, the mixture containing at least a starch raw material such as fat and wheat flour is heated and mixed up to 100 to 140 ° C., and then further added with a seasoning and the like as necessary, and filled into a container.
A mixture containing a starch raw material containing 8% by mass or more of water and 30 to 200 parts by mass of fat / oil with respect to 100 parts by mass of the starch raw material is heated and mixed at least once under reduced pressure at less than 100 ° C. A method for producing roux, characterized in that the total water content in the mixture at the time of reaching ° C. is 6% by mass or less based on the amount of the starch raw material used in the mixture.   2. The production method according to claim 1, wherein a mixing and heating apparatus having a pressure reducing function is used to obtain a degree of vacuum higher than a gauge pressure of -50 KPa when the contents are empty.   3. The production method according to claim 1, wherein the depressurization is stopped when the total water content in the mixture is reduced to a predetermined amount.   An instant roux produced by the production method according to any one of claims 1 to 3.

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