JP2584669B2 - Ryu's manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing curry, stew and other roux using a roasting pot and a twin-screw extruder.

[Conventional technology]

The roux of curry, stew, white sauce, etc., which is made by heating and kneading flour, oil and fat and seasonings as main raw materials, has a unique color and texture in which flour and oil are fused. In addition, since the seasonings in Ruu bring out the flavor and aroma with moisture and body, Ruu is used as a food base,
Or it is widely used to add color and flavor to dishes.

In general, it is known that the color, flavor and aroma peculiar to ruw are greatly influenced by heating conditions at the time of producing ruu. It is said that it is necessary to heat the roux at a high temperature and uniformly in order to obtain a roux with a rich flavor and aroma. However, conventionally, when heating roux, a direct-fired roasting pot or a steam-type roasting pot has been used.

Further, after heating, it is necessary to cool the raw material for the purpose of preventing deterioration of the flavor and color tone of the roux due to excessive heating, or for smoothing the subsequent work such as filling. Usually, a cooling device such as a multi-tube cooling tube, a scraping type heat exchanger, or a batch type cooling pot was used for the cooling. Such a conventional method has various problems as described below. That is, (1) In order to obtain a ruw having excellent flavor and color tone as described above, it is necessary to heat the raw materials under strictly set high-temperature conditions. However, the roasting pot and each of the cooling means described above have a poor thermal effect, and according to these, the temperature of the raw material can be raised and lowered only slowly. Therefore, when cooling after heating the raw material under the desired heating conditions, cooling can not be performed rapidly, the flavor of the roux by preheating,
There have been problems such as deterioration of color tone or burning.

(2) Also, in order to obtain a roast with a good taste and color,
Although it is necessary to heat under high temperature conditions of about 130 ° C,
Under such a high temperature condition, the problem of degradation of luu quality due to overheating in (1) particularly occurs. Therefore,
In the conventional method, the raw material is heated at a lower temperature condition than the above-mentioned preferable high-temperature condition, and it may not be possible to obtain a ruw of the best quality.

(3) On the other hand, if the heating by the roasting kettle is weakened in order to avoid the above-mentioned problem at the time of cooling, there is a danger of insufficient heating of the roux, and problems such as extremely long heating time are required.

(4) The multi-tube cooling pipe does not have a function of transporting the processed material. Therefore, when cooling with the cooling pipe, the raw material remains in the cooling pipe and a large amount of raw material loss occurs. Further, the passage time of the raw material in the cooling pipe varies depending on the physical properties of the raw material, and the cooling conditions are not constant. The scraping type heat exchanger also has a better transport function than the multi-tube cooling pipe, but has the same problem as described above. Although the batch type cooling pot can be used regardless of the physical properties of the raw materials, the cooling efficiency is extremely poor.

(5) Further, the raw material obtained by heating and cooling the raw material is cooled,
In the case of solidification (that is, solid ruw), it is necessary to further cool the cooled ruw in a freezer to solidify. However, in the conventional method in which cooling after heating is performed by a multi-tube cooling tube or a scraping type heat exchanger, when low-temperature cold water flows through the cooling tube, the raw material adheres to the inner wall surface of the cooling tube. Since hot water of about 60 ° C must be flown, the luu is actually 80-90
It can only be cooled down to about ° C. In order to further cool the roux, it is necessary to connect a number of multi-tube cooling pipes, which is problematic in terms of space. Then, in this way, the roux of about 80 to 90 ° C. is sent from the multi-tube cooling pipe to the freezer, and cooled and solidified. An undesired phenomenon occurs in which the fats and oils float on the surface of the roux, and the appearance of the obtained product often deteriorates. Therefore, there is a problem in the conventional method even as a total process for obtaining solid ruw.

As described above, in the conventional method using a roasting pot, a multi-tube cooling tube, and the like, the operation for achieving good heating and cooling conditions is extremely difficult, and it takes a long time to manufacture ruw. Had a serious problem.

The present inventors, in order to solve the problems seen in the above conventional method, by heating and cooling the raw material of the roux under specific conditions with a twin-screw extruder, to efficiently produce a roux having excellent flavor and aroma. An application was previously filed for a method for producing roux that can be obtained (Japanese Patent Application Laid-Open No. 63-27664). According to this method, there is a great merit in that a high-quality roux can be obtained in a short time and efficiently, but in particular, cheese, onion, garlic, protein seasoning, yeast extract, etc. When seasonings are included, in order to obtain a richer roux in flavor and aroma,
It has been found that a method in which heating is performed in a roasting pot is more excellent than the above method.

[Problems to be solved by the invention]

An object of the present invention is to provide a method for producing a roux that does not have the problems seen in the above-described conventional method even when heating is performed in a roasting pot, and that can efficiently obtain a roux having an excellent flavor and aroma. I do.

[Means for solving the problem]

It has been made based on the finding that the above-mentioned problems can be efficiently solved by heating the raw material of roux in a roasting pot and then cooling it under specific conditions using a twin-screw extruder.

That is, the present invention relates to a method in which a raw material containing fats and oils and a starchy material is heated in a roasting oven at 75 ° C to 200 ° C for 5 minutes to 90 minutes.
The present invention provides a method for producing a roux, wherein the raw material is cooled to a temperature of 70 ° C. or lower within 5 minutes after the completion of the heat treatment after the heat treatment for 2 minutes.

In the present invention, a raw material containing fats and oils and a starchy material is used. As the content in these raw materials, fats and oils 20 to 60% by weight (hereinafter abbreviated as%), preferably 25 to 50%,
5 to 45%, preferably 10 to 40% of the starchy material is exemplified. Here, any edible oils and fats can be used as the oils and fats, but usually one or a mixture of two or more kinds of beef tallow, palm oil, lard, butter and the like are used. As starchy raw materials,
Wheat flour such as strong flour, medium flour and soft flour, various starches, and mixtures thereof can be used. If necessary, in addition to the above main ingredients, salt, sugar, seasoning, various spices (curry powder, pepper, etc.), soy sauce, sauce, milk, tomato puree, etc. are appropriately selected according to the desired roast. Can be used.
Further, gum materials, emulsifiers and the like can be added to the raw materials.

In addition, when the ingredients include cheese, onion, garlic, protein seasonings, seasonings such as yeast extract, etc., the method of the present invention in which heating is carried out in a roasting kettle, particularly the flavor and aroma have richness. Luu can be obtained. Even in this case, particularly when the above-mentioned cheese or the like is contained in the raw material in an amount of about 0.3 to 10.0%, luu having excellent quality in flavor and aroma can be obtained.

In the present invention, the raw material is heat-treated at a product temperature of 75 ° C to 200 ° C for 5 minutes to 90 minutes.

The heat treatment can be performed, for example, in a direct-fired or steam-type roasting pot. It is preferable to use a roasting pot having a stirring function since the raw material can be uniformly heated.

Specifically, the above-mentioned raw materials are supplied to a roasting pot by appropriate means. Pastes obtained by heating and mixing the raw materials with a kneader or the like in advance can be supplied to a roasting pot.

The raw material is heated in a roasting pot at 75 ° C to 200 ° C.
It is preferably performed at 90 ° C. to 175 ° C. for 5 minutes to 90 minutes, preferably for 10 minutes to 80 minutes. When the temperature of the raw material does not reach 75 ° C. by the heat treatment, the raw odor and taste of the starchy raw material remain even after the processing for more than 90 minutes, while the temperature of the raw material exceeds 200 ° C. In addition, browning occurs in addition to burnt smell and bitterness even in a short treatment of less than 5 minutes. Thus, by specifying the processing conditions as described above in the present invention, it is possible to obtain a delicious roast having a unique and rich heating flavor and aroma.

In the present invention, as a preferred embodiment of the heat treatment, there is an embodiment in which the raw material before the heat treatment in the roasting pot is heat-treated in advance by a twin-screw extruder.

In order to compensate for the poor heating efficiency of the roasting kettle, quickly raise the temperature, and efficiently control the temperature,
Predetermined temperature of raw materials in a twin-screw extruder, for example
By heating to 120 to 200 ° C., it is possible to more easily control the heating temperature of the heating treatment by the roasting pot. In other words, according to this aspect, it is possible to efficiently obtain a roux having more excellent flavor and aroma. Further, the time required for heating can be reduced.

The preheating temperature condition in the twin-screw extruder is that the temperature of the unheated raw material is 100 ° C within 5 minutes after the start of heating.
It is desirable that the above conditions be satisfied. Thereby, the raw material can be rapidly heated while avoiding adverse effects on the flavor and aroma of the roux as much as possible. After the heat treatment with the twin-screw extruder, the raw material may be transferred to a roasting pot and heat-treated under the above conditions.

In the present invention, after the heat treatment is completed, the material temperature of the raw material is reduced to 70 ° C. within 5 minutes after the completion of the heat treatment using a twin-screw extruder.
Another feature is to cool to the following.

Here, the twin-screw extruder is an extruder having two screws driven by appropriate driving means such as a motor in a barrel, and having an appropriate cooling device on the outer periphery of the barrel. It can cool and knead (shear, pressurize). Therefore, the shape, model, and the like are not limited as long as the function can be achieved.

As the screw, a trapezoidal screw, a ball screw, a reverse screw, a paddle screw, a pin screw, or the like may be used alone or in combination of two or more depending on the purpose.

The roux heated in the roasting kettle as described above is provided by appropriate means into the barrel of a twin-screw extruder and immediately cooled. In order to supply raw materials smoothly, the roasting pot and the twin-screw extruder can be connected, or a buffer tank can be provided between the roasting pot and the twin-screw extruder. Thereby, the raw material can be supplied from the buffer to the twin-screw extruder in a uniform amount.

Cooling is performed within 5 minutes after the completion of the roasting process by the roasting pot,
Preferably, the reaction is performed under such conditions that the temperature of the raw material is 70 ° C. or less, preferably 60 ° C. or less in 30 seconds to 3 minutes.

If the cooling is performed under a condition slower than this condition, problems such as deterioration of the flavor and color tone of the roux due to preheating or burning of the roux due to preheating at the time of cooling are likely to occur. Thus, by rapidly cooling the raw materials under the above conditions, these problems do not occur, and the roasting treatment by the roasting pot is reliably achieved, and the unique rich flavor and aroma are obtained. And a delicious roux having And
The work can be smoothly performed by sending the cooled raw material to a filling step or the like.

In the case of obtaining a solid roux, the heated raw material is cooled using a twin-screw extruder so that the above conditions are satisfied and the raw material is 65 ° C. or lower, preferably about 35 to 60 ° C. The raw material thus cooled is appropriately filled in a container or the like, and further cooled and solidified usually at about 10 to -30 ° C. in a freezer or a refrigerator.In this step, the fats and oils and the powder raw material are separated, There is no problem such as oil floating. By setting the temperature of the cooling die of the twin-screw extruder to about 10 to -30 ° C, and cooling by the twin-screw extruder, a directly solidified product can be obtained.

When cooling the raw material, the raw material can be uniformly and rapidly cooled by setting the rotation speed of the screw of the twin-screw extruder to 30 to 300 rpm.

〔The invention's effect〕

According to the present invention, since a twin-screw extruder having a high cooling efficiency is used, rapid and uniform cooling of luu can be performed, and during cooling, flavor deterioration and scorch do not occur due to preheating, so that raw materials are not used. Can be sufficiently heated in a roasting pot.

Therefore, rich roasting can be obtained in flavor and aroma by making full use of the roasting characteristics.

In addition, since cooling after heating can be performed rapidly,
The time required for production of roux can be reduced.

Further, since the twin-screw extruder has a strong transport function, the raw material does not remain in the extruder, and the raw material loss is reduced as much as possible. In addition, stable cooling conditions can be obtained regardless of the physical properties of the raw materials.

Even in the case of obtaining a solid roux, the heated raw material can be rapidly cooled to a low temperature range by a twin-screw extruder, so that the raw material is further cooled and solidified even afterwards. However, there is no problem such as separation of oil and floating of oil.

 Next, the present invention will be described with reference to examples.

〔Example〕

Example 1 40 parts of flour (light flour), 20 parts of beef tallow, 30 parts of butter, and 10 parts of other seasoning ingredients were heat-treated in a roasting kettle at 105 ° C. for 70 minutes. Next, after the heat treatment, the raw material is immediately sent into the barrel of the twin-screw extruder, and after 2 minutes from the heat treatment, the raw material temperature is cooled to 63 ° C. (the screw speed of the twin-screw extruder is 235 rpm). A shape luu was obtained.

The resulting roux had a good cream color without scorch, had a roasted flavor and rich aroma peculiar to roux, and was of high quality with a fine and smooth texture.

Example 2 15 parts of flour (medium flour), 30 parts of palm oil, curry powder 10
Parts and 45 parts of other seasoning ingredients were heat-treated in a roasting kettle at 110 ° C. for 45 minutes. Next, after the heat treatment, the raw material was immediately sent into the barrel of the twin-screw extruder, and the material temperature of the raw material was cooled to 55 ° C. in 55 seconds after the heat treatment (the rotation speed of the screw of the twin-screw extruder was 150 rpm). Next, the raw material (the raw material temperature is about 55 ° C) is sent to the filling machine hopper, filled and sealed in a container, and cooled in a freezer at about -20 ° C for about 10 minutes to solidify the raw material. A solid currantow in a container was obtained.

In the curry roux thus obtained, no phenomenon was observed in which the fats and oils and the powdery raw material were separated and the fats and oils floated on the surface of the roux, and curry cooked in a conventional manner using this roux was not observed. Was of very high quality with a roasted flavor and a rich aroma characteristic of curry.

Example 3 25 parts of flour (strong flour), 38 parts of butter, 15 parts of curry powder,
6 parts of cheese and 16 parts of other seasoning ingredients in a roasting kettle at 130 ° C
For 28 minutes. Then, after the heat treatment, the raw material is immediately sent into the barrel of the twin-screw extruder, and after 3 minutes from the heat treatment, the temperature of the raw material is cooled to 65 ° C. (the screw speed of the twin-screw extruder is 200 rpm). Obtained.

The resulting roux was of high quality with no roasting and a roasted flavor and rich aroma characteristic of curry roux.

Example 4 20 parts of flour (strong flour), 25 parts of beef tallow, 10 parts of curry powder, and 45 parts of other seasoning ingredients were fed into the barrel of a twin-screw extruder, and the temperature of the ingredients was raised to 160 ° C in 70 seconds. This raw material was heated in a roasting oven at 160 ° C. for 15 minutes. Next, after the heat treatment, the raw material was cooled to 50 ° C. in 2 minutes using a twin-screw extruder (the number of rotations of the screw of the twin-screw extruder was 150 rpm) to obtain ruw.

The resulting roux was of high quality with no roasting and a roasted flavor and rich aroma characteristic of curry roux.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Masanori Hamasaki 1-5-7 Mikitei Sakaecho, Higashi Osaka City, Osaka Inside House Foods Industry Co., Ltd. (72) Inventor Eiichi Mori 1-5, Mikitei Sakaecho, Higashi Osaka City, Osaka Prefecture No. 7 House Food Industry Co., Ltd.

Claims (1)

(57) [Claims] 1. A raw material containing fats and oils and a starchy material is heated in a roasting kettle at a temperature of 75 ° C. to 200 ° C. for 5 minutes to 90 minutes, and after heating by a twin-screw extruder for 5 minutes. A method for producing ruw, wherein the raw material is cooled to a temperature of 70 ° C. or less within minutes.