JP2019010079A - Roux and manufacturing method for roux - Google Patents

Abstract

To provide roux containing cheese that the cheese disperses evenly without aggregation after cooking and in eating, and has rich flavor of the cheese, and to provide a manufacturing method for the roux.SOLUTION: A starch raw material, fat and fatty oil, cheese, and protein concentrated whey powder are contained, and at least one of tartaric acid and tartrate is contained. A manufacturing method for roux includes at least a step of making a mixture by heating and blending the starch raw material, the fat and the fatty oil, the cheese, and at least one of the tartaric acid and the tartrate, a step of cooling the mixture, and a step of adding the protein concentrated whey powder.SELECTED DRAWING: None

Description

  The present invention relates to roux and a method for producing the same, and in particular, can obtain curry, stew, coconut rice sauce and the like excellent in cheese flavor after cooking.

  Conventionally, solid roux filled in a container or the like has been used for cooking stew sauce, curry sauce, hayashi rice sauce, etc., and the usage method and outline of the cooking method are as follows. That is, after ingredients such as meat and vegetables cut into appropriate sizes are fried in oil and fat, add a predetermined amount of water and simmer, and when the ingredients are properly heated, add the solid roux and completely Cured sauce, stew sauce, and hayashi rice sauce can be obtained by melting the mixture.

  In addition, various foods and seasonings may be added to roux to improve the taste and flavor. For example, the example shown in Patent Document 1 is a carbonara sauce roux containing cheese. The roux is described as mixing eggs, dairy products, seasonings and the like as necessary.

JP 2012-39898 A

  The above-mentioned roux according to Patent Document 1 is a roux for carbonara. Accordingly, the cooking method involves adding milk to the roux and mixing it with heating to dissolve it to obtain a carbonara sauce. Therefore, since the contained cheese is naturally melted during the cooking process, it is not necessary to pay special attention to the melting of the cheese.

  However, in particular, as described above, the method of cooking roux for stew and curry sauce that is commercially available for home use involves pouring the roux into water (hot water) at the final stage of cooking and melting it. Therefore, even if cheese is simply added to such roux, in addition to the fact that cheese does not easily melt in water (hot water), the higher the temperature of hot water at the time of charging, the more the protein of the cheese coagulates. It will continue to aggregate. As a result, it is difficult to disperse the cheese throughout the sauce after cooking.

  Moreover, if the content of cheese is reduced so as to prevent the meltability and the undissolved residue in water with emphasis on the good taste at the time of eating, the flavor of cheese will also decrease. For example, when considering the dispersibility of cheese in water (hot water) and adjusting the amount of cheese added to such an extent that aggregation does not occur, sufficient cheese flavor cannot be added to the sauce produced from the roux Can often occur.

  Furthermore, the price (cost) of powdered cheese is generally expensive. Therefore, it is conceivable to use block cheese instead of powdered cheese. However, in that case, in order to sufficiently disperse the cheese contained in the roux, it is necessary to pulverize (or cut) the block cheese in advance to an appropriate size. That is, when using lump cheese, a problem may arise in the workability | operativity in roux manufacture.

  Furthermore, in the manufacture of conventional cheese-containing roux, for example, simply adding cheese and dispersing it in the roux. Therefore, depending on the cheese-containing roux obtained by the conventional production method, it is not possible to provide a heated cheese flavor (a fragrant flavor obtained as a result of roasting: hereinafter sometimes referred to as “heating feeling” of cheese).

  In view of the above points, even when roux is used for stew sauce, curry sauce, hayashi rice sauce, etc. containing cheese (hereinafter sometimes referred to as “various sauces”), the cheese does not agglomerate after cooking. In addition, cheese was dispersed and spread, and further, roux having a good cheese flavor was demanded.

This invention is made | formed in view of the said subject, and is a roux provided with the following structures or steps, and its manufacturing method.
(1) Contains starch raw materials, fats and oils, cheese, and protein-enriched whey powder, and further contains at least one of tartaric acid and tartrate.
(2) The fat / oil is contained in an amount of 20 wt% to 40 wt% with respect to the total amount of the roux.
(3) The cheese is contained in an amount of 0.1 to 15% by weight with respect to the total amount of the roux.
(4) The protein concentrated whey powder is contained in an amount of 43% by weight or more based on the cheese.
(5) The roux according to the present invention is a roux for stew sauce.
(6) At least a starch raw material, fats and oils, cheese, and at least one of tartaric acid and tartrate are mixed by heating, a step of cooling the mixture, a step of adding protein-enriched whey powder, including. Here, the protein-enriched whey powder is added during the production of the mixture and at least one time point after the mixture is cooled.

  Since the roux according to the present invention contains at least one of tartaric acid and tartrate, even when mixed in hot water, the dispersibility of the cheese is good and aggregation of the cheese after cooking does not occur. Therefore, since cheese spreads throughout, the taste is not biased and the cheese flavor can be made uniform. Moreover, according to this invention, cheese can be dissolved uniformly in roux. Furthermore, for example, even when a bulk cheese that may have a problem in terms of workability in the conventional manufacturing method is included in the roux, the roux does not impair the dispersibility of the cheese due to the action of tartaric acid or tartrate. Can provide. Thereby, aggregation of cheese does not arise also in the various sauces obtained from the roux according to the present invention. Furthermore, since the roux according to the present invention has added protein concentrated whey powder, the cheese flavor is not blurred even if the cheese is dispersed as a whole after cooking. In addition, the roux according to the present invention can enhance the cheese flavor as compared with the conventional one by including the protein concentrated whey powder. Thereby, various sauces with good cheese flavor can be obtained from the roux according to the present invention.

  In addition, according to the method for producing roux according to the present invention, since cheese is also added in the process of heating and mixing the first starch raw material and fat, which is a general method for producing roux, the cheese is heated. The unique fragrance and flavor of the heated cheese can be added to the cheese. In the following description, the term “cheese feeling” may be used to indicate cheese flavor.

  Details of the roux according to the present invention and the manufacturing method thereof will be described below. The raw materials used are starch raw materials, fats and oils, cheese, wine raw materials containing tartaric acid, and protein concentrated whey powder. In addition, it is preferable to add a milk raw material, a fragrance | flavor, a seasoning, etc. as needed. About the starch raw material, oil and fat, and cheese which can be used, it is as follows.

<Ru>
Here, roux is a mixture containing starch raw materials (such as wheat flour) and fats and oils (such as butter). Although the form is not specifically limited, Solid, the powder (flakes) which grind | pulverized solid, and paste form are illustrated.

<Starch raw material>
About the starch used, the known starch raw material used for roux can be used. It is a dry raw material mainly composed of starch. Examples thereof include dry cereal powder raw materials such as wheat flour and rice flour, potato starch derived from potato, corn, cassava, corn starch and tapioca starch. Moreover, the processed starch which processed these starch raw materials can be used. One type may be selected from these, or a plurality of types may be used in appropriate combination.

<Oil and fat>
As the fats and oils to be used, known fats and oils used for roux can be used. Examples of the fats and oils include solid fats and oils that are solidified to an extent that they are not deformed by their own weight at room temperature (30 ° C.). As the solid fat, fats and oils such as beef tallow and pork fat having a melting point of 30 ° C. or higher, various hardened fats and oils subjected to transesterification and hydrogenation, and processed fats and oils such as shortening can be used. One type may be selected from these, or a plurality of types may be used in appropriate combination.

  It is preferable that the fats and oils contained be 20 wt% to 40 wt% with respect to the total amount of roux.

<Cheese>
Examples of the cheese used include natural cheese, processed cheese, cheese food, and processed cheese products. As the cheese to be used, for example, one kind of the above may be selected, or a plurality of kinds may be appropriately combined and used. In this, the natural cheese which the dispersibility (meltability) in the liquid containing this improves with tartaric acid or tartrate is preferable. Moreover, it is preferable that natural cheese is a hard type thing of 32 to 38 weight% of water | moisture contents. Examples of this type of natural cheese include Abondance, Edam, Emmental, Granapadano, Griere, Conte, Sublinz, Cheddar, Parmigiano Reggiano, Pecorino Romano, Beaufort, Mimolette and Raclette. In addition, regarding natural cheese, it is preferable that it is 0.1 to 10 weight% with respect to the whole amount of roux. In the following, cheese may be referred to as “cheese raw material”.

  The cheese to be contained is preferably 0.1% by weight to 15% by weight with respect to the total amount of the roux.

<Protein concentrated whey powder>
The protein concentrated whey powder to be used is not particularly limited as long as it falls under the definition provided in the “Ministerial Ordinance on Milk and Dairy Product Component Specifications”.

  The protein-enriched whey powder contained can be 43 wt% or more based on the cheese contained.

<Wine ingredients>
The “wine raw material” here is a powdery raw material obtained by mixing dextrin with liquid wine and spray drying. This wine material contains either tartaric acid or tartrate, and the proportion is 0.4% by weight based on the total amount of wine material. However, as long as tartaric acid or tartrate is contained, it may be a concentrated wine or the like, and is not limited thereto. Furthermore, the form of the wine raw material is not limited to the powder form as described above, and may be a solid (lump form), a liquid, or the like.

Then, the manufacturing process of roux concerning the present invention is explained.
<Heat mixing process>
In the aforementioned raw materials, first, starch raw materials, fats and oils, cheese and tartaric acid (and / or tartrate) are heated and mixed. What is necessary is just to adjust the temperature and time of a heating so that it may become suitable with the kind and quantity of the raw material to be used.

  The size and shape of the cheese when mixing are not particularly limited. This is because, as the heating and mixing proceed, the reaction with tartaric acid (or tartrate) also helps and the cheese melts or disperses. However, since there is a difference in the degree of melting and dispersion depending on the type of cheese, it may be made into an appropriate size by cutting or the like depending on the type.

  In this heating and mixing step, spices and the like may be mixed. Moreover, in the heating and mixing step, when wheat flour is used as the starch raw material, the raw odor of wheat flour may remain if the heating remains at about 100 ° C. or lower. In order to prevent this, for example, a roasting process in which heating is continued at a temperature of about 100 to 140 ° C. for a predetermined time according to the amount of the mixture may be included. However, when using roasted wheat flour and roasted starch with a low water content, the above mixture may be heated to 85 ° C. or higher in order to melt the cheese. Hereinafter, this roasting process may be referred to as a heating and mixing process.

  Here, cheese is put in this heating and mixing step, but by adding cheese in the process of heating and mixing in this way, a unique cheese heating feeling such as flavor and flavor unique to heated cheese is added. Therefore, it is preferable. However, when it is not necessary to add the flavor and aroma of such heated cheese, the cheese may be mixed in a state where the heated mixture after the cooling step described below is cooled to a predetermined temperature or lower. .

<Cooling process>
In this way, the mixed and heated raw material (mixture) is cooled to a predetermined temperature (for example, 90 ° C.) or lower. The cooling means is not limited. It may be radiated naturally or may be cooled in a cold environment such as in a refrigerator.

<Protein concentration whey powder addition process>
The protein concentrated whey powder may be added in the heating and mixing step, or may be added to the mixture cooled to a predetermined temperature or lower. In addition, seasonings, flavorings, milk ingredients, etc. are added as necessary. It is desirable to add raw materials that are adversely affected by heating, such as alteration due to heating and loss of flavor, at this stage after cooling.

  After that, it is processed through stirring, mixing, discharging into a container, solidifying, etc., but this process is not the gist of the invention, and any known means and method may be used as appropriate, so the description is omitted. To do.

  In the raw materials and manufacturing processes described above, specific examples and results of sensory tests are shown below. In addition, this invention is not limited and restrict | limited by the following Example.

  The following “Table 1” will be described. Table 1 shows Experimental Examples 1-1 to 1-13, and the leftmost column shows the raw material names. The numerical values in the table indicate the ratio (% by weight) in the total amount of raw materials in that row, and the bottom row summarizes the results of dispersibility and sensory evaluation.

Details of main raw materials included in Experimental Examples 1-1 to 1-13 shown in Table 1 are as follows. Here, the roux based on the raw materials shown in Table 1 is roux for stew sauce (hereinafter, this may be referred to as “stew roux”).
(1) Fats and oils: Edible refined animal fats and oils that are solid at room temperature.
(2) Starch raw materials: wheat flour and starch (corn starch).
(3) Cheese raw material: a mixture of natural cheese, processed cheese, cheese food, processed cheese products. However, natural cheese is 7.2% by weight, processed cheese is 71.4% by weight, cheese food is 7.2% by weight, and cheese processed products are 14.2% with respect to the total amount of cheese raw materials. % By weight. Moreover, the natural cheese contained in a cheese raw material is a hard type thing, and is a gleere cheese and a lactlet cheese.
(4) Wine raw material: Wine powder described in the above section <Wine raw material>.

  The occurrence of lumps in the manufactured roux was confirmed visually. The evaluation is based on two levels, “No occurrence of lumps: ○ (circle), occurrence of lumps: × (cross)”.

  For sensory evaluation, the manufactured roux was cooked, and after the cooking, “very good: ◎ (double circle), good: ○ (circle), slightly good: △ (triangle), bad: × (X) The degree of cheese flavor (whether the cheese flavor (cheese feeling) is felt strongly) is evaluated in four stages. In all of the examples shown in Table 1, Lou is created under the following conditions.

  First, “oil and fat, starch raw material, spice, wine raw material, cheese raw material” were mixed by heating and roasted at 110 ° C. to 130 ° C. Thereafter, the mixture is cooled, seasoning is added, and protein concentrated whey powder or other dairy products (ie, lactose, skim milk powder, whole powdered milk, cheese powder, adjusted whey, whey powder, cream powder, Creamed powder, genuine cream, nonfat concentrated milk) or dextrin is mixed and discharged and solidified. Dextrin is a raw material added to adjust the weight of roux.

  Dispersion evaluation (cheese in roux) comparing experimental examples 1-1 and 1-13 shown in Table 1 showed good dispersibility with no generation of lumps in roux added with wine ingredients. This is thought to be due to the action of tartaric acid or tartrate contained in the wine ingredients.

  According to the sensory evaluation results shown in Table 1, it was a protein concentrated whey powder other than cheese powder that gave good evaluation, compared to other dairy products, etc., when protein concentrated whey powder was added, It became a result that it was suitable for improving a cheese feeling.

  As shown in Table 1, protein-enriched whey powder is suitable as a raw material for improving cheese feeling other than cheese (cheese powder in the above experimental examples). Then, it experimented about the influence which it has on the cheese feeling at the time of changing the addition amount of protein concentration whey powder (refer Experimental example 2-1 to 2-8). The results are shown in “Table 2”. The manufacturing process and conditions are the same as in the experiment according to Table 1 described above. In Table 2, the leftmost column shows the raw material names. The numerical values in the table indicate the proportion (% by weight) in the total amount of raw materials in that row, and the results of sensory evaluation are summarized in the bottom row.

Details of main raw materials included in Experimental Examples 2-1 to 2-8 shown in Table 2 are as follows. Here, the roux based on the raw materials shown in Table 2 is stew roux.
(1) Fats and oils: Edible refined animal fats and oils that are solid at room temperature.
(2) Starch raw materials: wheat flour and starch (corn starch).
(3) Cheese raw material: a mixture of natural cheese, processed cheese, cheese food, processed cheese products. However, natural cheese is 7.2% by weight, processed cheese is 71.4% by weight, cheese food is 7.2% by weight, and cheese processed products are 14.2% with respect to the total amount of cheese raw materials. % By weight. Moreover, the natural cheese contained in a cheese raw material is a hard type thing, and is a gleere cheese and a lactlet cheese.
(4) Wine raw material: Wine powder described in the above section <Wine raw material>.

  In the experiment according to Table 2, the ratio of the cheese raw material shown in the total amount is fixed at 7% by weight. When the ratio of the protein concentrated whey powder was increased, an effect of improving the cheese feeling appeared at the stage where about 43% by weight of the protein concentrated whey powder was added to the cheese. Then, even if the amount of protein-enriched whey powder is increased to about 140% by weight with respect to cheese, the effect of improving cheese feeling is continued. Dextrin is a raw material added for adjusting the weight of roux.

  Among them, the ratio of the protein-enriched whey powder is about 83 wt% to about 121 wt% with respect to the cheese raw material as shown in “Experimental Examples 2-5 to 2-7” in Table 2. Desirably, the ratio of the cheese raw material to the protein concentrated whey powder shown in “Experimental Example 2-6” is about 1: 1 (when the cheese raw material and the protein concentrated whey powder are approximately equal).

Claims (9)

Including starch raw materials, fats and oils, cheese, and protein-enriched whey powder,
And at least one of tartaric acid and tartrate,
Including roux. The fat / oil is contained in an amount of 20 wt% to 40 wt% with respect to the total amount of the roux,
The roux according to claim 1. The cheese is contained in an amount of 0.1 to 15% by weight based on the total amount of the roux,
The roux according to claim 1 or 2. The protein concentrated whey powder is contained in an amount of 43% by weight or more based on the cheese.
The roux according to any one of claims 1 to 3. It is a stew
The roux according to any one of claims 1 to 4. At least a starch raw material, fats and oils, cheese, and at least one of tartaric acid and tartrate to be heated and mixed to form a mixture;
Cooling the mixture;
Adding a protein concentrated whey powder;
Including
The protein-enriched whey powder is added during the formation of the mixture and at least one time after cooling of the mixture.
A manufacturing method for roux. The fat / oil is contained in an amount of 20 wt% to 40 wt% with respect to the total amount of the roux,
The method for producing roux according to claim 6. The cheese is contained in an amount of 0.1 to 15% by weight based on the total amount of the roux,
The method for producing roux according to claim 6 or 7. The protein concentrated whey powder is contained in an amount of 43% by weight or more based on the cheese.
The method for producing roux according to any one of claims 6 to 8.