JP2020080706A - Solid roux - Google Patents
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- JP2020080706A JP2020080706A JP2018218998A JP2018218998A JP2020080706A JP 2020080706 A JP2020080706 A JP 2020080706A JP 2018218998 A JP2018218998 A JP 2018218998A JP 2018218998 A JP2018218998 A JP 2018218998A JP 2020080706 A JP2020080706 A JP 2020080706A
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- 239000000843 powder Substances 0.000 claims abstract description 39
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- 239000008107 starch Substances 0.000 claims abstract description 20
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 19
- 229930195729 fatty acid Natural products 0.000 claims abstract description 19
- 239000000194 fatty acid Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 19
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- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
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- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
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- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
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- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は、固形ルウに関する。 The present invention relates to solid roux.
通常固形ルウは、食用油脂、小麦粉、調味料などを加熱混合して製造され、調理時には小麦粉の糊化による特有の濁りのある不透明な“外観”、ボディ感のある“風味”、舌の上に残るぽってりとした“粘性”といった特徴を有しており、カレーやシチューといった調理メニューに使用されるのが一般的である。 Usually, solid roux is produced by heating and mixing edible fats, wheat flour, seasonings, etc., and when cooking, the opaque "appearance" with a unique turbidity due to gelatinization of wheat flour, "flavor" with a body feeling, on the tongue It has a characteristic of sticky "viscous" that remains, and is generally used in cooking menus such as curry and stew.
あんかけの様な、濁りの少ない透明感のある外観の調理品には小麦粉による糊化は不適であった。あんかけ様の濁りの少ない透明感のある外観の調理品として、うどんのあんかけ、中華総菜用のたれが知られている。透明感のある中華総菜用のたれ、あんかけのあんを得る方法として、特許文献１は馬鈴薯澱粉、タピオカでん粉などを使用する液状のたれを開示しているが、固形ルウについての記載はない。 Gelatinization with wheat flour was not suitable for cooked foods with a transparent appearance with little turbidity such as bean paste. Udon noodles and sauce for Chinese side dishes are known as cooked foods with a transparent appearance and little turbidity. Patent Document 1 discloses a liquid sauce using potato starch, tapioca starch or the like as a method for obtaining a transparent sauce for Chinese side dishes and a sauce for sauce, but there is no description about solid roux.
特許文献2は、固形ルウのブルーム抑制技術として乳化剤を使用する方法を開示しているが、これらの技術を馬鈴薯澱粉を用いた固形ルウに用いても、ブルームの発生が抑えられない。 Patent Document 2 discloses a method of using an emulsifier as a technique for suppressing bloom of solid roux, but even if these techniques are applied to a solid roux using potato starch, generation of bloom cannot be suppressed.
本発明は、ブルームの発生がなく、調理溶解時に透明感のある固形ルウを提供することを目的とする。 An object of the present invention is to provide a solid roux which does not cause blooming and has a transparent feeling when dissolved in cooking.
本発明は、以下の固形ルウを提供するものである。
項１． 粉体原料、油脂及びHLB7以下の乳化剤を含み、前記粉体原料が澱粉を含み、前記粉体原料の粒径300μm以下の粒子の割合が80％以上であり、前記乳化剤がショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル及び有機酸モノグリセリドからなる群から選ばれる少なくとも1種である、固形ルウ。
項２． 前記澱粉が馬鈴薯澱粉及びタピオカ澱粉からなる群から選ばれる少なくとも1種である、項1に記載の固形ルウ。
項３． 前記乳化剤がショ糖脂肪酸エステルである、項１又は２に記載の固形ルウ。
The present invention provides the following solid roux.
Item 1. Powder raw material, containing fat and oil and an emulsifier of HLB7 or less, the powder raw material contains starch, the proportion of particles having a particle size of 300 μm or less of the powder raw material is 80% or more, the emulsifier is sucrose fatty acid ester, A solid roux which is at least one selected from the group consisting of glycerin fatty acid ester, polyglycerin fatty acid ester and organic acid monoglyceride.
Item 2. Item 2. The solid roux according to Item 1, wherein the starch is at least one selected from the group consisting of potato starch and tapioca starch.
Item 3. Item 3. The solid roux according to Item 1 or 2, wherein the emulsifier is sucrose fatty acid ester.
本発明によれば、澱粉を使用してもブルームの発生がなく、透明性のあるあんかけを作ることが出来る固形ルウを製造できる。 According to the present invention, it is possible to produce a solid roux in which bloom does not occur even when starch is used and a transparent bean paste can be produced.
本明細書において、粉体原料は澱粉を含む。粉体原料に含まれる澱粉としては、馬鈴薯澱粉、タピオカ澱粉、米澱粉、甘藷澱粉が挙げられ、好ましくは馬鈴薯澱粉、タピオカ澱粉が挙げられる。澱粉は乾燥澱粉が好ましく、乾燥澱粉の水分含量は好ましくは８質量％以下、より好ましくは５質量％以下である。固形ルウ中の澱粉の含有量は、好ましくは１０〜３５質量％、より好ましくは１５〜３０質量％である。 In the present specification, the powder raw material includes starch. Examples of the starch contained in the powder raw material include potato starch, tapioca starch, rice starch and sweet potato starch, preferably potato starch and tapioca starch. The starch is preferably dry starch, and the water content of the dry starch is preferably 8% by mass or less, more preferably 5% by mass or less. The content of starch in the solid roux is preferably 10 to 35% by mass, more preferably 15 to 30% by mass.
澱粉以外の粉体原料としては、食塩、粉末糖（ブドウ糖、果糖、乳糖、麦芽糖、ザラメ、グラニュー糖、上白糖、中白糖、三温糖、粉糖、コーヒーシュガー、ブラウンシュガー、和三盆糖、黒糖など）、アミノ酸（グルタミン酸ナトリウム、アラニン、グリシンなど）、野菜パウダー（しょうがパウダー、ほうれん草パウダー、にんじんパウダー、かぼちゃパウダー、ブロッコリーパウダー、れんこんパウダー、ゆずパウダー、とうもろこしパウダー、ごぼうパウダーなど）、香辛料（ニンニクパウダー、唐辛子パウダー、コショウパウダー、わさびパウダー、山椒パウダー、カレー粉など）、粉乳（全粉乳、脱脂粉乳、調製粉乳など）、クリーミングパウダー、カラメル、粉末しょうゆ、デキストリン、有機酸（クエン酸、リンゴ酸、酒石酸、コハク酸など）等が挙げられる。固形ルウ中の澱粉以外の粉体原料の含有量は、好ましくは30〜65質量％、より好ましくは40〜55質量％である。また、澱粉を含む全ての粉体原料の含有量は、好ましくは50〜90質量％、より好ましくは60〜80質量％である。 As powder raw materials other than starch, salt, powdered sugar (glucose, fructose, lactose, maltose, salame, granulated sugar, white sugar, medium sucrose, brown sugar, powdered sugar, coffee sugar, brown sugar, Wasanbon sugar, Brown sugar), amino acids (sodium glutamate, alanine, glycine, etc.), vegetable powder (ginger powder, spinach powder, carrot powder, pumpkin powder, broccoli powder, lotus root powder, yuzu powder, corn powder, burdock powder, etc.), spices (garlic) Powder, pepper powder, pepper powder, wasabi powder, Japanese pepper powder, curry powder, etc.), milk powder (whole milk powder, skim milk powder, modified milk powder, etc.), creaming powder, caramel, powdered soy sauce, dextrin, organic acids (citric acid, malic acid) , Tartaric acid, succinic acid, etc.) and the like. The content of the powder raw material other than starch in the solid roux is preferably 30 to 65% by mass, more preferably 40 to 55% by mass. The content of all powder raw materials including starch is preferably 50 to 90% by mass, more preferably 60 to 80% by mass.
油脂としては、任意の植物油脂および動物油脂ならびにこれらを原料として得られた硬化油が挙げられ、具体的には、菜種油、大豆油、ヒマワリ種子油、綿実油、落花生油、コーン油、サフラワー油、パーム油、米油、牛脂、ギー、バター、バターオイル、ラードが挙げられる。油脂は１種を単独で用いてもよく、２種以上を併用してもよい。固形ルウ中の油脂の含有量は、好ましくは10〜50質量％、より好ましくは20〜40質量％である。 Examples of the oils and fats include any vegetable oils and fats and animal oils and hydrogenated oils obtained from these as raw materials, and specifically, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, corn oil, safflower oil. , Palm oil, rice oil, tallow, ghee, butter, butter oil, lard. The fats and oils may be used alone or in combination of two or more. The content of fats and oils in the solid roux is preferably 10 to 50% by mass, more preferably 20 to 40% by mass.
乳化剤としては、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリドが挙げられる。好ましい乳化剤はショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステルであり、さらに好ましくはショ糖脂肪酸エステルである。乳化剤は１種を単独で用いてもよく、２種以上を併用してもよい。乳化剤のHLBは7以下が好ましく、より好ましくはHLBは1〜7、さらに好ましくはHLB3〜7である。固形ルウ中の乳化剤の含有量は、好ましくは0.1〜3質量％、より好ましくは0.1〜1質量％である。 Examples of the emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride. Preferred emulsifiers are sucrose fatty acid ester and polyglycerin fatty acid ester, more preferably sucrose fatty acid ester. The emulsifiers may be used alone or in combination of two or more. The HLB of the emulsifier is preferably 7 or less, more preferably HLB is 1 to 7, and further preferably HLB 3 to 7. The content of the emulsifier in the solid roux is preferably 0.1 to 3% by mass, more preferably 0.1 to 1% by mass.
本発明で使用する粉体原料の粒径300μm以下の粒子の割合は、好ましくは80％以上であり、より好ましくは83％以上である。粉体原料の粒径300μm以下の粒子の割合が上記の範囲内にあれば、固形ルウの保存時のブルーム発生が抑制される。粉体原料の粒径は、動的光散乱法、レーザ回折・散乱法或いは画像イメージング法に基づく粒度分布測定装置により測定することができ、例えば、レーザ回折/散乱式粒子径分布測定装置（LA-950, HORIBA）により測定することができる。 The proportion of particles having a particle diameter of 300 μm or less in the powder raw material used in the present invention is preferably 80% or more, more preferably 83% or more. When the proportion of particles having a particle diameter of 300 μm or less in the powder raw material is within the above range, blooming during storage of the solid roux is suppressed. The particle size of the powder raw material can be measured by a particle size distribution measuring device based on a dynamic light scattering method, a laser diffraction/scattering method or an image imaging method. For example, a laser diffraction/scattering particle size distribution measuring device (LA -950, HORIBA).
本発明の固形ルウは熱水に溶解することで和風、洋風、中華風などの任意の味付けの濁りの少ない透明感のあるたれ、あんかけなどを得ることができる。 By dissolving the solid roux of the present invention in hot water, it is possible to obtain a transparent sauce or an sauce with a low turbidity such as Japanese-style, Western-style, Chinese-style and the like.
以下、本発明を実施例及び比較例により詳細に説明するが、本発明はこれら実施例に限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.
なお、粉体原料の粒度分布測定は、以下のように測定した。
〔粒度分布測定〕
機器：Laser Scattering Particle Size Distribution Analyzer Partica LA-950（HORIBA）
測定条件：
＜サンプル調整＞
１５ｍｌチューブに０．１ｇのサンプルと２ｍｌのエタノールを入れて超音波処理を２分間行った。十分に分散していることを確認してサンプルとした。
＜測定＞
エタノールを溶媒として循環系で測定を行った。超音波処理を１０秒間行った後、測定を開始した。
＜測定条件＞
・攪拌速度：５
・循環速度：５
・超音波処理：５
The particle size distribution of the powder raw material was measured as follows.
[Measurement of particle size distribution]
Equipment: Laser Scattering Particle Size Distribution Analyzer Partica LA-950 (HORIBA)
Measurement condition:
<Sample adjustment>
A 15 ml tube was charged with 0.1 g of the sample and 2 ml of ethanol and sonicated for 2 minutes. After confirming that they were sufficiently dispersed, a sample was prepared.
<Measurement>
The measurement was carried out in a circulation system using ethanol as a solvent. After performing ultrasonic treatment for 10 seconds, measurement was started.
<Measurement conditions>
・Agitation speed: 5
・Circulation speed: 5
・Ultrasonic treatment: 5
実施例１〜３及び比較例１〜２
表１に示す配合で、以下の(i)〜(vi)の手順に従い固形ルウを作製した。
(i) 油脂、乾燥馬鈴薯澱粉、乳化剤（ショ糖脂肪酸エステル（HLB5））を攪拌釜に投入し、60℃で5分間攪拌。
(ii) 120℃まで昇温後加熱を止め、１0分間攪拌。
(iii) 食塩・粉糖（グラニュー糖）を釜に投入。
(iv) 残りの粉体原料を釜に投入。
(v) 60℃で10分間攪拌。
(vi) トレーにルウを充填。4℃で30分間冷却固化し、ブルーム発生有無を確認する。
Examples 1-3 and Comparative Examples 1-2
With the formulation shown in Table 1, solid roux was produced according to the following procedures (i) to (vi).
(i) Add oil, dried potato starch, and emulsifier (sucrose fatty acid ester (HLB5)) to a stirring vessel and stir at 60°C for 5 minutes.
(ii) After heating to 120°C, stop heating and stir for 10 minutes.
(iii) Add salt and powdered sugar (granulated sugar) to the kettle.
(iv) Add the remaining powder material to the kettle.
(v) Stir at 60°C for 10 minutes.
(vi) Fill the tray with roux. Cool and solidify at 4°C for 30 minutes and check for bloom.
得られた固形ルウを冷蔵庫で１日保存後にブルームの発生の有無を以下のブルーム防止判定基準に従い判定した。 After storing the obtained solid roux in the refrigerator for one day, the presence or absence of bloom was determined according to the following bloom prevention criteria.
結果を表１に示す。なお、表1〜3の各数値は「質量％」を意味する。
＜ブルーム防止判定基準＞
〇：白くなっておらず、ブルームが防止されている。
△：僅かに白くなっている。
×：白くなっており、ブルーム防止効果がない。
The results are shown in Table 1. In addition, each numerical value of Tables 1-3 means "mass %."
<Bloom prevention criteria>
◯: It is not white and bloom is prevented.
Δ: Slightly white.
X: Whitened and no bloom preventing effect.
実施例４〜５及び比較例３〜４
表２に示す配合で、上記の(i)〜(vi)の手順に従い固形ルウを作製した。得られた固形ルウを冷蔵庫で１日保存後にブルームの発生の有無を上記のブルーム防止判定基準に従い判定した。
Examples 4-5 and Comparative Examples 3-4
With the formulation shown in Table 2, solid roux was produced according to the above-mentioned procedures (i) to (vi). After the obtained solid roux was stored in a refrigerator for 1 day, the presence or absence of bloom was determined according to the above bloom prevention determination criteria.
結果を表２に示す。 The results are shown in Table 2.
実施例６
乳化剤を実施例１のショ糖脂肪酸エステル（HLB5）0.3質量％から下記の表３に示すものに変更した以外は上記の(i)〜(vi)の手順に従い固形ルウを製造し、ブルームの発生の有無を上記のブルーム防止判定基準に従い判定した。結果を表３に示す。
Example 6
Solid roux was produced according to the above procedures (i) to (vi) except that the emulsifier was changed from 0.3% by mass of sucrose fatty acid ester (HLB5) of Example 1 to those shown in Table 3 below, and bloom was generated. The presence or absence was judged according to the above bloom prevention criterion. The results are shown in Table 3.
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