JP2020184885A - Production method of roux and roux - Google Patents

Abstract

To provide a production method of roux which is free of a synthetic emulsifier.SOLUTION: A production method of roux includes the steps of: (1) preparing a heat-treated mixture containing a starchy ingredient and a first fat and oil, (2) preparing an emulsified composition by mixing a water-based ingredient containing an animal protein and a second fat and oil, and (3)heating and agitating a roux ingredient mixture which is obtained by adding the emulsified composition into the heat-treated mixture under heating and agitating. The content of the animal protein in the emulsified composition is 10 mass% or more relative to the total mass of the emulsified composition, while the moisture content of the roux ingredient mixture is 8.5 mass% or less based on the total mass of the roux ingredient mixture. This invention further relates to a roux containing a starchy ingredient and a first fat and oil, wherein the roux contains a water-based ingredient containing an animal protein and a second fat and oil, and the content of the animal protein in the roux is 0.3-1.0 mass% based on the total mass of the roux.SELECTED DRAWING: None

Description

The present invention relates to a method for producing roux and a roux, and particularly to a method for producing roux and a roux that do not require a synthetic emulsifier.

Roux is used as a cooking material for cooking sauces such as curry, stew, and hayashi rice sauce, and various studies have been conducted on the flavor and characteristics of roux and sauces. For example, Patent Document 1 describes a method for producing solid roux, which comprises a step of mixing an aqueous raw material, an oil and fat, and a synthetic emulsifier and emulsifying the solid roux, and the solid roux has a good flavor and excellent storage stability. It is stated that it is.

On the other hand, in recent years, there has been an increasing interest in food safety and security, and there is an increasing need for products that do not use food additives such as emulsifiers. For example, in Patent Document 2, a synthetic emulsifier can be used even if a cooling cooker that receives cooking materials from a heating and stirring cooker is configured so that it can also be used as a stock tank for cooking materials, for example, by adding a stirring function. It is described that even if the raw materials are separated in the stock tank, the cooking raw materials stored when necessary can be agitated to reproduce a uniform mixed state.

Japanese Unexamined Patent Publication No. 4-370078 Japanese Unexamined Patent Publication No. 2001-204403

However, while roux contains fats and oils as its main component, it also requires water-based raw materials such as livestock meat extract and vegetable extract as part of the raw materials, so each raw material was uniformly mixed without using a synthetic emulsifier. It was difficult to make roux. That is, the aqueous raw material is added to a heat-treated mixture such as starchy raw material and wheat flour roux prepared from fats and oils in the form of an emulsified compound in a state of being mixed with a small amount of fats and oils and emulsified. The use of synthetic emulsifiers was usually essential to maintain the emulsified state and prevent the separation of water and oil. Therefore, an object of the present invention is to provide a method for producing roux that does not require a synthetic emulsifier.

As a result of diligent studies to solve the above problems, the present inventors can use a synthetic emulsifier if the concentration of the animal protein is increased in the emulsified formulation of the aqueous raw material containing the animal protein and the fat and oil. We have found that a stable emulsified formulation of the water-based raw material and fats and oils can be prepared without it, and completed the present invention. That is, the present invention provides the following method for producing roux and roux.
[1] A method for producing roux.
(1) A step of preparing a heat-treated mixture containing a starchy raw material and a first fat and oil, and
(2) A step of preparing an emulsified formulation by mixing an aqueous raw material containing animal protein and a second fat and oil, and
(3) A step of adding the emulsified compound to the heat-treated mixture during heating and stirring, and heating and stirring the obtained roux raw material mixture.
The content of the animal protein in the emulsified formulation is 10% by mass or more with respect to the total mass of the emulsified formulation, and the water content of the ruu raw material mixture is the total of the ruu raw material mixture. A method, characterized in that it is 8.5% by mass or less with respect to mass.
[2] The method according to [1] above, which does not substantially include the step of adding a synthetic emulsifier.
[3] The method according to the above [1] or [2], wherein the water-based raw material contains a livestock meat extract.
[4] The method according to [3] above, wherein the livestock meat extract contains at least one selected from the group consisting of beef extract, pork extract, and chicken extract.
[5] A roux containing a starchy raw material and a first fat and oil.
Contains water-based raw materials containing animal protein and a second fat and oil,
The roux is characterized in that the content of the animal protein in the roux is 0.3 to 1.3% by mass with respect to the total mass of the roux.
[6] The roux according to the above [5], which is substantially free of synthetic emulsifiers.
[7] The roux according to the above [5] or [6], wherein the aqueous raw material contains a livestock meat extract.
[8] The roux according to the above [7], wherein the livestock meat extract contains at least one selected from the group consisting of beef extract, pork extract, and chicken extract.

According to the present invention, by increasing the concentration of the animal protein in the emulsified formulation of the aqueous raw material containing the animal protein and the fat and oil, the emulsified state of the emulsified formulation without using a synthetic emulsifier. Can be maintained stably. Therefore, it is possible to produce roux in which each raw material is uniformly mixed without using a synthetic emulsifier, and for example, it is possible to meet the demand for a product that does not use a synthetic emulsifier.

Hereinafter, the present invention will be described in more detail.
As used herein, the term "roux" refers to cooking ingredients used in cooking curry, stew, hayashi rice sauce, hashed beef, soup, and various other sauces. Each dish can be easily prepared by adding the roux to a place where ingredients such as meat and vegetables are boiled together with water. The form of the roux is not particularly limited as long as it is usually adopted in the present art, and may be, for example, block-shaped (solid roux), flakes, granules, powder, or paste. Good.

The method for producing roux of the present invention includes a step of preparing a heat-treated mixture containing a starchy raw material and a first fat and oil. The "starch raw material" described in the present specification means a food raw material containing starch as a main component. The starchy raw material is not particularly limited as long as the ru can be produced, and for example, starches such as wheat starch, corn starch, rice starch, horse bell starch, sweet potato starch, tapioca starch, waste starch, and processed starch, and , Wheat flour, cornflower, rice flour, rye flour, soybean flour, foxtail millet, starch flour, potato starch, and grain flour such as starch, which may be at least one selected from the group. The content of the starchy raw material is not particularly limited, but may be, for example, about 20 to about 50% by mass, preferably about 30 to about 40% by mass, based on the total mass of the roux.

The "fat and oil" described in the present specification means fats and oils such as natural fats and oils or processed fats and oils used for food. As the fat and oil, those usually used in the art can be adopted without particular limitation. For example, the fat and oil are animal fats and oils such as butter, beef tallow, and lard, margarine, and palm oil. , Cottonseed oil, and vegetable fats and oils such as corn oil, hardened fats and oils thereof, and mixed fats and oils thereof may be at least one selected from the group. The melting point of the fat and oil is not particularly limited, and can be appropriately selected for producing a roux having a desired shape. For example, in order to produce solid roux, fats and oils having a melting point of 35 ° C. or higher are preferable. The content of the first fat and oil is not particularly limited, but may be, for example, about 20% by mass or more, preferably about 30 to about 40% by mass, based on the total mass of the roux.

The method for producing roux of the present invention includes a step of mixing an aqueous raw material containing an animal protein and a second fat and oil to prepare an emulsified formulation. The "water-based raw material" described in the present specification refers to a food raw material containing a certain amount of water, and may be solid, liquid, or paste-like. The water content of the water-based raw material is not particularly limited, but may be, for example, about 10% by mass or more with respect to the total mass of the water-based raw material. In the production method, an aqueous raw material containing an animal protein is used. As such an aqueous raw material, those usually used in the art can be adopted without particular limitation, but for example, livestock meat extracts such as beef extract, pork extract, and chicken extract may be used. Good. As the second fat and oil, the same fat and oil as the first fat and oil may be adopted, or a different fat and oil raw material may be adopted.

The method for producing roux of the present invention includes a step of adding the emulsified compound to the heat-treated mixture during heating and stirring, and heating and stirring the obtained roux raw material mixture. The content of the animal protein in the emulsified formulation is about 10% by mass or more, preferably about 14 to about 25% by mass, based on the total mass of the emulsified formulation. The water content of the roux raw material mixture is about 8.5% by mass or less, preferably about 5.0 to about 8.0% by mass, based on the total mass of the roux raw material mixture. When the aqueous raw material is used so that the content of the animal protein and the water content are within such a concentration range, the emulsified state of the emulsified formulation is particularly stabilized, and the roux raw material mixture is heated and stirred. The operability of is also good. The content of the animal protein in the ruu raw material mixture can be determined by measuring the amount of protein in the aqueous raw material derived from an animal by the Kjeldahl method. Then, the water content in the ruu raw material mixture is directly measured by an atmospheric drying method, or each constituent raw material of the ruu raw material mixture (the heat-treated mixture and the emulsified compound, and if present) is present. Can be obtained by individually measuring the water content of any food raw material (or any additive) described later by the atmospheric drying method and integrating them.

Since the aqueous raw material containing the animal protein can prepare a stable emulsified compound with the second fat and oil, a synthetic emulsifier is not always required for the preparation of the emulsified compound. That is, in some embodiments, the production method of the present invention does not substantially include the step of adding a synthetic emulsifier. As used herein, the term "synthetic emulsifier" refers to an emulsifier that is industrially manufactured for use as a food additive, including natural substances that are originally mixed in the food ingredients to be added to roux. Not included.

The production method of the present invention may further include the step of adding any food raw material or any additive commonly used in the art, as long as the object of the present invention is not impaired. For example, it may further include a step of adding another aqueous raw material, a powder raw material, or the like to the heat-treated mixture, the emulsified compound, and / or the roux raw material mixture. In addition, the production method of the present invention is a step that can be usually adopted in the production of ru, for example, a step of cooling the obtained mixture after heating and stirring the ruu raw material mixture, a step of filling the container, and / or solidifying. Further steps may be included.

In yet another aspect, the present invention also relates to a roux containing a starchy raw material and a first fat. The roux contains an aqueous raw material containing an animal protein and a second fat and oil, and the content of the animal protein in the roux is about 0.3 to about 1.3 mass with respect to the total mass of the roux. %, Preferably about 0.5 to about 1% by mass. When the water-based raw material containing the animal protein is used so as to be contained in such a concentration range, the emulsified state of the water-based raw material containing the animal protein and the emulsified formulation containing the second fat and oil is particularly stabilized. In addition, the operability of heating and stirring when producing the ru is also good. The content of the animal protein in the roux can be determined by measuring the amount of protein in the water-based raw material derived from an animal by the Kjeldahl method. The amount of water in the roux is about 7.0% by mass or less, preferably about 4 to about 6.5% by mass, based on the total mass of the roux. The amount of water in the roux can be determined by directly measuring it by the atmospheric drying method.

Hereinafter, the present invention will be specifically described with reference to Examples, but the scope of the present invention is not limited to these Examples.

[Test Example 1] Preparation and evaluation of emulsified formulations using various aqueous raw materials The raw materials shown in Table 1 below are mixed so that the protein concentration, water content, and fat content are the same, and Samples 1 to 1 The emulsified formulations of 3 and control 1 were prepared. The protein concentration, water content, and fat content were measured or calculated as follows, respectively.
<Protein concentration>
Calculate the protein concentration in each emulsified formulation from the animal or vegetable protein content of each ingredient (beef extract, pork extract, chicken extract, and soy flour) measured by the Kjeldahl method.
<Amount of water>
Moisture content is measured by the atmospheric drying method (105 ° C, heating for 16 hours).
<Amount of oil and fat>
The amount of fat and oil is measured by the ether extraction method (65 ° C, 16 hours extraction).

In addition, each emulsified compound was allowed to stand at room temperature for 10 minutes to check the presence or absence of separation in the compound, and the oil droplet (O / W) emulsion in water when each emulsified compound was dispersed in water. By confirming the presence or absence of separation, the emulsified state was comprehensively evaluated. The results are shown in Table 1 as ◯ (stable O / W emulsified state) or × (unstable and separated).

In the emulsified formulations of Samples 1 to 3 using aqueous raw materials containing animal proteins such as beef extract, pork extract, and chicken extract, a stable O / W emulsified state was maintained, but instead of those aqueous raw materials, In the emulsified formulation of Control 1 using soybean flour containing vegetable protein and water, the emulsified state could not be maintained, and water and fat were separated. Therefore, it was found that the animal protein, not the vegetable protein, contributed to the stabilizing effect of the emulsified state in the emulsified formulation.

[Test Example 2] Evaluation of the effect of the concentration of animal protein on the emulsified state Water-based raw materials (beef extract, pork extract, or chicken extract) so that the concentration of animal protein becomes the value shown in Table 2 below. , Dextrin, and water were prepared in the same manner as in Test Example 1 except that the amounts of water and fat were 21.2% by mass and 31.5% by mass, respectively. Then, the emulsified state of each emulsified compound was evaluated in the same manner as in Test Example 1.

If the concentration of animal protein is 8% by mass or less, the emulsified state of the emulsified compound cannot be sufficiently maintained depending on the type of aqueous raw material, and the emulsified compound can be used for the production of ru. Although not, it was possible to maintain a good emulsified state when it contained more animal protein.

[Test Example 3] Preparation and evaluation of emulsifier-free roux Wheat flour roux (heat-treated mixture) was prepared by a conventional method using the amounts of edible oils and fats and wheat flour shown in Table 3. Then, an emulsified compound was prepared from the raw materials shown in Table 3, the emulsified compound and other raw materials were appropriately mixed with the flour roux, and heated and stirred until the temperature reached 100 ° C. Then, the solid roux of Sample 4 and Control 2 was prepared by cooling the mixture, filling it in a container, and solidifying it. The roux of sample 4 could be prepared without causing separation without using an emulsifier.

The animal protein concentration in the emulsified formulation or solid roux was calculated in the same manner as in Test Example 1. The water content of the roux raw material mixture is measured by individually measuring the water content of the wheat flour roux, the emulsified compound and other raw materials contained therein by the atmospheric drying method (105 ° C., heating for 16 hours), and measuring the water content thereof. Calculated by integrating. The water content in the solid roux was determined by directly measuring it by the atmospheric drying method (105 ° C., heating for 16 hours).

The roux of sample 4 or control 2 and hot water were mixed at a mass ratio of 1: 6 to prepare a sauce. As a result of the evaluation of the flavor of the prepared sauce by a panel of five people, the sauce prepared with the roux of sample 4 has a very deep richness and aroma as compared with the sauce prepared with the roux of control 2 of the conventional product. Was there.

[Test Example 4] Evaluation of Effects of Concentration and Water Content of Animal Protein Roux and sauce were prepared in the same manner as in Test Example 3 except that the raw materials shown in Table 4 were used. That is, the contents of animal protein in the emulsified formulation were made uniform, and the effects of the concentration and water content of animal protein on the roux and sauce were examined.

When the water content in the ruu raw material mixture in which all the raw materials are mixed becomes high, the physical properties of the mixture tend to become hard, and when the water content reaches 9.2% by mass (control 3), the ruu raw material mixture is sufficiently heated. It became impossible to stir. In addition, as a result of evaluation of the flavor of the prepared sauce by a panel of five people, when the concentration of animal protein contained in the roux increased, the richness of the sauce increased, and especially the sauce prepared from the roux of sample 7 had a strong umami taste. I felt. The sauce prepared from the roux of control 3 also had the same richness as the sauce prepared from the roux of sample 7, but probably because it could not be sufficiently heated and stirred, the raw material was fragrant and deep when heated. Some flavor was weak.

Based on the above, by increasing the concentration of the animal protein in the emulsified formulation of the aqueous raw material containing the animal protein and the fat and oil, the emulsified state of the emulsified formulation is stabilized without using a synthetic emulsifier. It turned out that it can be maintained. Therefore, it is possible to produce roux in which each raw material is uniformly mixed without using a synthetic emulsifier, and for example, it is possible to meet the demand for a product that does not use a synthetic emulsifier.

Claims (8)

It ’s a method of manufacturing roux.
(1) A step of preparing a heat-treated mixture containing a starchy raw material and a first fat and oil, and
(2) A step of preparing an emulsified formulation by mixing an aqueous raw material containing animal protein and a second fat and oil, and
(3) A step of adding the emulsified compound to the heat-treated mixture during heating and stirring, and heating and stirring the obtained roux raw material mixture.
The content of the animal protein in the emulsified formulation is 10% by mass or more with respect to the total mass of the emulsified formulation, and the water content of the ruu raw material mixture is the total of the ruu raw material mixture. A method, characterized in that it is 8.5% by mass or less with respect to mass. The method according to claim 1, which does not substantially include the step of adding a synthetic emulsifier. The method according to claim 1 or 2, wherein the water-based raw material contains a livestock meat extract. The method of claim 3, wherein the livestock meat extract comprises at least one selected from the group consisting of beef extract, pork extract, and chicken extract. A roux containing a starchy raw material and a first fat and oil.
Contains water-based raw materials containing animal protein and a second fat and oil,
The roux is characterized in that the content of the animal protein in the roux is 0.3 to 1.3% by mass with respect to the total mass of the roux. The roux according to claim 5, which is substantially free of synthetic emulsifiers. The roux according to claim 5 or 6, wherein the water-based raw material contains a livestock meat extract. The roux according to claim 7, wherein the livestock meat extract contains at least one selected from the group consisting of beef extract, pork extract, and chicken extract.