JP2023081562A - Roux, and method and kit for manufacturing food containing ingredients and sauces - Google Patents

Abstract

To provide a food in which ingredients and sauce are well-flavored, though freshly prepared, or to provide a roux for preparing the food.SOLUTION: A roux according to the present invention is for producing a food containing ingredients and sauce using ingredients having a salt equivalent of 0.1 g/100 g or more, wherein the salt equivalent is 6 g/100 g or less, and the ratio of the salt equivalent of the ingredients to the salt equivalent of the sauce at the time of manufacturing the food is 0.1 or more.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a food manufacturing method and manufacturing kit containing roux, ingredients and sauce.

A roux is used as a cooking material for cooking sauces containing ingredients (foods containing ingredients and sauces) such as curry, stew, and hashed rice sauce. In general, the characteristics of roux vary depending on various conditions such as the order and heat treatment method, as well as the type and amount of raw materials used. have been performed (Patent Documents 1 and 2). On the other hand, Patent Literatures 1 and 2 do not describe preparation of various sauces using roux and ingredients whose salt equivalent amount is increased in advance.

Japanese Patent No. 3276884 Japanese Patent No. 5782369

Foods containing ingredients and sauces such as curry that has been left overnight may feel more delicious than freshly prepared foods because the ingredients and sauces blend together and the richness and umami are increased. An object of the present invention is to provide a food product in which the feeling of unity between the ingredients and the sauce is improved, or a roux for producing the food product.

The present inventors have made intensive studies to solve the above problems, and found that by using a combination of ingredients with a higher salt equivalent and roux with a lower salt equivalent, ingredients and ingredients in the food produced. The inventors have found that the sense of unity of the sauce can be improved, and completed the present invention. That is, the present invention provides a food manufacturing method and a manufacturing kit containing the following roux, ingredients and sauce.
[1] A roux with a salt equivalent of 6 g/100 g or less for producing a food containing ingredients and sauces using ingredients with a salt equivalent of 0.1 g/100 g or more,
The roux, wherein the ratio of the salt equivalent of the ingredients to the salt equivalent of the sauce at the time of manufacturing the food is 0.1 or more.
[2] The roux according to [1], wherein 1 part by mass of the roux is used to prepare 5 to 10 parts by mass of the sauce.
[3] Manufacture of food containing ingredients and sauce, including a step of heating and mixing ingredients with a salt equivalent of 0.1 g / 100 g% or more, water, and roux with a salt equivalent of 6 g / 100 g or less a method,
The production method, wherein the ratio of the amount of salt equivalent of the ingredients to the amount of salt equivalent of the sauce at the time of manufacturing the food is 0.1 or more.
[4] The above [3], further comprising a step of preparing an ingredient having a salt equivalent of 0.1 g/100 g or more by heating the ingredient raw material in a saline solution having a concentration of 0.5% by mass or more. Method of manufacture as described.
[5] The production method according to [3] or [4], wherein 1 part by mass of the roux is used to prepare 5 to 10 parts by mass of the sauce.
[6] A food production kit containing ingredients and sauces, containing ingredients with a salt equivalent of 0.1 g/100 g or more and roux with a salt equivalent of 6 g/100 g% or less,
The production kit, wherein the ratio of the salt equivalent of the ingredient to the salt equivalent of the sauce at the time of manufacturing the food is 0.1 or more.
[7] The production kit according to [5] above, wherein 1 part by mass of the roux is used to prepare 5 to 10 parts by mass of the sauce.

According to the present invention, by using ingredients with a high salt equivalent and roux with a low salt equivalent in combination, it is possible to improve the sense of unity between the ingredients and the sauce in the produced food. Therefore, even if it is freshly prepared, it is possible to provide a food in which the taste of the ingredients and the sauce are harmonious.

The present invention will now be described in more detail.
TECHNICAL FIELD The present invention relates to a roux with a low salt equivalent and for producing a food product containing ingredients and sauces using ingredients with a high salt equivalent. The term "salt equivalent" as used herein refers to the amount of salt calculated from the amount of sodium contained per 100 g of food, and is quantified by inductively coupled plasma atomic emission spectrometry or atomic absorption spectrometry. Based on the sodium content of the food, calculated using the following formula:
Salt equivalent (g/100g) = sodium content in food (mg/100g) x 2.54/1000
calculated by For example, if the amount of sodium in 100 g of food is 100 mg, the salt equivalent is calculated as 0.254 g/100 g (=100×2.54/1000).

The “roux” described in this specification is a cooking material having a heat-treated mixture of starch raw materials and oils and fats as a basic composition, and includes curry, stew, hashed beef rice sauce, hashed beef, soup, and various other sauces. or cooking ingredients in the form of combined seasonings (seasonings for menus) that contain multiple seasonings and are used to cook the desired side dishes. By putting the roux into a place where ingredients such as meat and vegetables are boiled with water, each food can be easily prepared. The sodium chloride equivalent of the roux of the present invention may be about 6 g/100 g or less, preferably about 4 g/100 g or less, more preferably about 2 g/100 g or less. In one aspect, the sodium chloride equivalent of the roux is below the detection limit. The form of the roux is not particularly limited as long as it is commonly employed in the art, and may be block-like (solid roux), flakes, granules, powder, or paste. good.

The ingredients may be prepared so that the salt equivalent amount is about 0.1 g/100 g or more, but if the food material originally has a salt equivalent amount of about 0.1 g/100 g or more, You can use it as is. In one aspect, the salt equivalent of the ingredients may be from about 0.4 to about 1 g/100 g. The ingredients can be appropriately selected according to the type of food to be produced from the roux, and may include, for example, meat, seafood, vegetables, and/or mushrooms. The pretreatment method is not particularly limited, but for example, the ingredients may be heated in saline having a concentration of about 0.5% by mass or more.

The food produced from the roux of the present invention contains solid ingredients and liquid sauce, which can be separated by straining with a sieve or the like. In the food, the ratio of the salt equivalent of the ingredients to the salt equivalent of the sauce at the time of production ([ingredient]/[sauce]) is about 0.1 or more, preferably about 0.1. to about 0.8, more preferably about 0.20 to about 0.8, and even more preferably about 0.25 to about 0.7. Without being bound by any particular theory, when the salt equivalent amount of the ingredients increases, the sense of unity between the ingredients and the sauce improves. If the value is close to the equivalent amount, it is considered that the taste of the whole food including the ingredient and the sauce is familiar. In addition, in the food produced with the conventional roux without increasing the salt equivalent of the ingredients, the ratio of the salt equivalent ([ingredient]/[sauce]) is about 0.01.

In one aspect, 1 part by weight of the roux of the present invention may be used to make about 5 to about 10 parts by weight of the sauce. The amount of the ingredients used in the food produced from the roux of the present invention is not particularly limited. For example, in the food, the mass ratio of the ingredients and the sauce ([ingredients]/[sauce]) is About 1 to about 3, preferably about 1.5 to about 2.5 may be used. Further, the food may be in the form of container-packed food, particularly heat-treated container-packed food (retort food).

The roux of the present invention can be produced by any method commonly used in the art. For example, a mixture of starch raw materials and fats and oils is heated while stirring to prepare a heat-treated mixture such as wheat flour roux, other raw materials are added as appropriate, and the mixture is heated while stirring, followed by a cooling step, A desired roux may be produced through a filling process, a solidification process, and the like. The term "starch raw material" as used herein refers to a food raw material containing starch as a main component. The starch material is not particularly limited as long as it can produce the concentrated seasoning composition, but examples include wheat starch, corn starch, rice starch, potato starch, sweet potato starch, tapioca starch, waste starch, and processed starch. and at least one selected from the group consisting of wheat flour, corn flour, rice flour, rye flour, buckwheat flour, millet flour, millet flour, pigeon flour, and grain flour such as millet flour. . The content of the starch material is not particularly limited, but may be, for example, about 20 to about 50% by mass, preferably about 25 to about 40% by mass, based on the total mass of the concentrated seasoning composition. %.

As used herein, the term “fat” refers to fat such as natural fat or processed fat that is used for food. As the fats and oils, those commonly used in the art can be employed without particular limitation. , cottonseed oil, and vegetable oils such as corn oil, hardened oils and fats thereof, and mixed oils and fats thereof. The melting point of the fat is not particularly limited, and can be appropriately selected to produce the desired shape of the roux. For example, oils and fats having a melting point of 35° C. or higher are preferable for producing a solid concentrated seasoning composition. The content of the fats and oils 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 concentrated seasoning composition.

The roux of the present invention may further contain any food raw material and/or any additive commonly used in the art as long as the object of the present invention is not impaired. The optional food raw material and/or the optional additive are not particularly limited, but for example, water-based raw materials, powder raw materials (including dextrin), spices, seasonings, emulsifiers, thickeners, antioxidants (vitamin C and vitamin E), flavors, sweeteners, coloring agents, or acidulants. In other words, the roux can contain any of the food raw materials and/or any of the additives, depending on the type of food to be cooked.

In another aspect, the present invention also relates to a method for producing a food product comprising an ingredient and a sauce, the method comprising: an ingredient having a salt equivalent of about 0.1 g/100 g % or more; water; It includes a step of heating and mixing with a roux having a salt equivalent of about 6 g/100 g or less. In the food, the ratio of the salt equivalent of the ingredients to the salt equivalent of the sauce ([ingredient]/[sauce]) at the time of production is about 0.1 or more.

In one embodiment, the production method of the present invention heats the ingredients in a saline solution having a concentration of about 0.5% by mass or more, or about 1.2 to about 2.5% by mass, so that the salt equivalent is about A step of preparing ingredients of 0.1 g/100 g or more may be further included. The heating time can be appropriately adjusted depending on the type of ingredients, and may be, for example, about 5 to about 20 minutes. In addition, the production method of the present invention may further include any step commonly used in the technical field as long as it does not impair the purpose of the present invention. For example, the manufacturing method may further include a step of packing the food into a container and/or a step of heat sterilizing the food in the container.

In another aspect, the present invention also relates to a food production kit comprising ingredients and sauce, wherein the production kit comprises ingredients having a salt equivalent of about 0.1 g/100 g or more and a salt equivalent contains up to about 6g/100g% roux. In the food, the ratio of the salt equivalent of the ingredients to the salt equivalent of the sauce ([ingredient]/[sauce]) at the time of production is about 0.1 or more.

The production kit of the present invention may further contain any food raw material commonly used in the art as long as it does not impair the purpose of the present invention. For example, the production kit of the present invention may be capable of producing multiple menus, that is, may further include materials for producing foods other than the foods targeted by the present invention.

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

[Manufacturing example]
25 parts by mass of wheat flour and 25 parts by mass of beef tallow were put into a heating pot and heated and stirred to prepare wheat flour roux by a conventional method. This wheat flour roux was mixed with the remaining raw materials (including the remaining beef tallow) shown in Table 1 below and heat-treated to prepare a molten roux. The molten roux was cooled, filled in a container, and solidified by further cooling to prepare block-shaped solid roux of Examples 1 to 3 and Comparative Examples 1 and 2. The salt equivalent of each roux was calculated based on the sodium content measured by inductively coupled plasma atomic emission spectrometry and is shown in Table 1.

Cooking oil was heated in a pot, and 980 g of ingredients (250 g of beef, 400 g of onion, 100 g of carrot, and 230 g of potato) were fried. Water and salt for ingredients in the amount shown in Table 2 below were added thereto, and the ingredients were boiled for about 15 minutes. Then, 115 g of the roux of Example or Comparative Example was added and further boiled for about 10 minutes to prepare a curry containing ingredients and sauce. In this test, the amount of salt was set so that the sum of the amount of salt for ingredients and the amount equivalent to salt derived from 115 g of roux was equal among the test groups (Table 2).

[Test example]
The presence or absence of a sense of unity between ingredients and sauce in the prepared curry was evaluated by five expert panelists according to the following criteria, and the ratings of each panelist were averaged. In addition, the prepared curry was divided into ingredients and sauce through a sieve, and the amount of salt equivalent for each was calculated based on the sodium content measured by inductively coupled plasma atomic emission spectrometry. Table 3 shows the results. The amount of sauce was 546g.
3: A sense of unity with the ingredients is felt (Example 1)
2: Not as much as in Example 1, but a sense of unity with the ingredients is felt 1: A sense of unity with the ingredients is not felt (Comparative Example 2)

In the curry prepared by combining the ingredients boiled in a broth containing 1% by mass or more of salt as a pretreatment and the roux of Examples 1 to 3, a sense of unity of ingredients and sauce despite being freshly made was felt, and the overall flavor was familiar. On the other hand, in the conventional curry prepared by combining the ingredients boiled without salt and the roux of Comparative Example 1 or 2, the ingredients and the sauce did not feel a sense of unity.

From the above, it was found that a combination of ingredients with a high salt equivalent and roux with a low salt equivalent can improve the sense of unity between the ingredients and the sauce in the produced food. Therefore, even if it is freshly prepared, it is possible to provide a food in which the taste of the ingredients and the sauce are harmonious.

Claims (7)

A roux with a salt equivalent of 6 g/100 g or less for producing a food containing ingredients and sauces using ingredients with a salt equivalent of 0.1 g/100 g or more,
The roux, wherein the ratio of the salt equivalent of the ingredients to the salt equivalent of the sauce at the time of manufacturing the food is 0.1 or more. The roux according to claim 1, wherein 1 part by mass of the roux is used to make 5 to 10 parts by mass of the sauce. A method for producing a food containing ingredients and a sauce, comprising a step of heating and mixing ingredients with a salt equivalent of 0.1 g/100 g% or more, water, and roux with a salt equivalent of 6 g/100 g or less. hand,
The production method, wherein the ratio of the amount of salt equivalent of the ingredients to the amount of salt equivalent of the sauce at the time of manufacturing the food is 0.1 or more. 4. The production method according to claim 3, further comprising the step of preparing an ingredient having a salt equivalent of 0.1 g/100 g or more by heating the ingredient material in a saline solution having a concentration of 0.5% by mass or more. . 5. The production method according to claim 3, wherein 1 part by mass of the roux is used to produce 5 to 10 parts by mass of the sauce. A food production kit containing ingredients and sauces, containing ingredients with a salt equivalent of 0.1 g/100 g or more and roux with a salt equivalent of 6 g/100 g% or less,
The production kit, wherein the ratio of the salt equivalent of the ingredient to the salt equivalent of the sauce at the time of manufacturing the food is 0.1 or more. The production kit according to claim 6, wherein 1 part by mass of the roux is used to prepare 5 to 10 parts by mass of the sauce.