JP2741004B2 - Aqueous paste-like roux - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an aqueous paste-like roast such as curry, stew, soup and bean sprouts.

[0002]

2. Description of the Related Art Aqueous paste-like roux can be added with water-soluble flavor substances such as vegetable and fruit extracts, juices, raw milk, and alcoholic beverages such as wine. It is superior in terms of flavor as compared with solid roux or powdered roux (JP-A-60-75255). However, in general, paste-like roux is easily degraded by microorganisms and enzymes when the moisture content is high regardless of whether it is aqueous or oily. In order to prevent this, various measures have been taken such as lowering the water activity, applying heat for sterilization and deactivating the enzyme, and using a raw material having a small number of initial bacteria (Japanese Patent Application Laid-Open No. 4-370078).

[0003] On the other hand, Lou adding starch or starch derived from wheat flour to thicken cooked foods,
There is a disadvantage that pregelatinized starch produced by cooking adsorbs a flavor substance and does not exhibit flavor.

[0004] The object of the present invention is that the flavor of the water-soluble flavor material added to the starch-containing luu is sufficiently exhibited even after cooking and the storage stability is excellent.

[0005]

The aqueous paste-like roux is a liquid roux having fluidity such as for curry, coconut, stew and soup, and contains starch which has not yet been pregelatinized to give thickening to it. Use what you have.

In order to carry out the present invention, curry, bean sprouts and stews are prepared by boiling an appropriate amount of water, meat, onions, carrots and potatoes, and then adding the aqueous paste-like roast of the present invention to the mixture until thickened. Boil for 5 to 10 minutes. In the soup, add an appropriate amount of hot water to this roux and mix until thickened.

[0007] The term "aqueous or water-soluble flavor substance" means an aqueous or water-soluble substance added to an aqueous pasty roux so that its characteristic flavor is exhibited after cooking. For example, vegetable extracts, fruit extracts, dairy products, beef extracts, pork extracts, chicken extracts, seafood extracts, garlic extracts, wines, and liqueurs are counted.

An aqueous or water-soluble flavor substance having no heat resistance refers to a substance that denatures or evaporates at a heating temperature exceeding 80 ° C., for example, alcohol-containing substances such as wine and liqueur, fruit juices such as apple and orange, and raw milk. And dairy products having a low degree of processing, such as concentrated milk, and fragrances containing low-boiling components such as tomato, beef, cream, and corn flavors, and fragrances that are easily thermally denatured.
Examples of water-soluble dyes having no heat resistance include anthocyanin-based dyes such as grape peel and safflower yellow, and betacyanine-based dyes such as beet red.

[0009] As the starch, one that is gelatinized when water is added and heated or hot water is added to cause thickening is used. For example, it refers to wheat starch, corn starch, tapioca starch, wheat flour mixed with the above starch so that the protein content is 5% or less.

[0010] The water-in-oil-in-water complex emulsion comprises an external water phase containing a large number of oil phases including one to several internal water phases. The oil phase contains a lipophilic emulsifier and the outer aqueous phase contains a hydrophilic emulsifier. The process for producing the water-in-oil-in-water complex emulsion is not exceptional. For example, first, an oily raw material (which becomes an oil phase) to which a lipophilic emulsifier has been added is warmed, and while mixing with a homomixer, water and an aqueous or water-soluble flavor substance are added little by little to homogenize the water-in-oil emulsion. Get. Next, a water-in-oil emulsion warmed to water and a water-soluble raw material added with a hydrophilic emulsifier and pre-warmed water was added,
After homogenizing with a homogenizer, the mixture is cooled to obtain a water-in-oil-in-water complex emulsion.

The water-in-oil-in-water complex emulsion is sterilized as follows. The sterilization conditions for the inner aqueous phase and the outer aqueous phase are as follows: the level of the number of bacteria used in each phase, the type of bacteria, the water activity of each composition, and the pH.
It is determined separately for each phase from the values and sensory evaluation. In addition, the oil phase is originally sterile or nearly sterile. Even if bacteria are mixed, there is no possibility of growth, so there is no need to sterilize again.

As the lipophilic emulsifier contained in the oil phase, in addition to polyglycerin condensed ricinolenate, a sucrose fatty acid having a monoester content of 20% or less (HLB 3 or less) and a main constituent fatty acid of erucic acid is used. Esters (hereinafter referred to as sucrose erucic acid esters) are preferred (JP-A-60-20319, JP-A-62-175137). In particular, the latter is preferable in terms of flavor.

The hydrophilic emulsifier contained in the outer aqueous phase includes
High HLB sucrose fatty acid esters are preferred. For example, HL
Sucrose stearic acid ester of B16 is employed.

When the oil phase contains 3% of sucrose erucate and the external water phase contains about 0.1% of a hydrophilic emulsifier, the oil-in-water-in-water type complex emulsion is particularly stable.

[0015] The inner aqueous phase is composed of water-soluble flavourants and water, and optionally water-soluble dyes and stabilizers. The stabilizer is
Examples include thickening polysaccharides such as locust bingham, carrageenan and gellan gum, gelatin, proteins such as sodium caseinate, casein and soybean protein, oligosaccharides such as glucose and sugar, and salts such as salt.

When a water-soluble flavor substance having no heat resistance and a water-soluble dye having no heat resistance are added to the internal aqueous phase, the water activity of the internal aqueous phase is 0.79 or less, preferably 0.6 or less.
The pH is adjusted to 9 to 0.79 and the pH value of the internal aqueous phase to 3.8 or less, preferably to 3.0 to 3.8. Adjustment of the water activity and the pH is performed by a conventional method. For example, when the internal aqueous phase is composed of 30 parts of glucose, 55 parts of apple paste as a water-soluble flavor substance, 0.3 parts of gellan gum as a stabilizer, 0.1 part of calcium lactate and 14.6 parts of water, the water activity is 0.79. , PH
The value will be 3.6. At this time, sterilization may be performed so that the inner aqueous phase is at 80 ° C. for 10 minutes.

The oil phase consists of edible fats and oils used for roux and lipophilic emulsifiers. Edible fats and oils include, for example, beef tallow, lard, vegetable fat and oil.

The outer aqueous phase is composed of a water-soluble raw material excluding a water-soluble flavor substance in the inner aqueous phase and a hydrophilic emulsifier. As the former, for example, heat-aged flour, curry flour, salt,
There are sugar, meat extract, vegetable extract, spices, seasonings and water.

It seems that the volume ratio between the internal water phase and the oil phase is preferably 1: 1 or less.

The average particle size of the particle size distribution of the water-in-oil emulsion is in the range of 10 to 30 μm, and 70% by volume or more, preferably 85% or more of the particle size distribution is in the range of 5 to 50 μm. Is good. To prepare the particle size distribution as described above, use a TK mixer (manufactured by Tokushu Kika Co., Ltd.)
The water-in-oil type emulsion may be gradually added while stirring the external water phase at 2,000 to 4,000 rpm at 60 ° C for 5 minutes to obtain a water-in-oil-in-water type emulsion.

[0021]

When the oil phase contains more than 5% of sucrose erucic acid ester, the emulsification of the inner aqueous phase is less likely to break during cooking, so that the odor of the water-soluble flavor substance contained in the inner aqueous phase is rather poor. Conversely, if the amount is less than 1%, the formation of the water-in-oil-in-water complex emulsion at the initial stage of the internal water phase is insufficient, so that the water-soluble flavor substances contained in the internal water phase are adsorbed on the pregelatinized starch and its odor is generated. Is inferior. When the sucrose erucic acid ester has an HLB of more than 3, the content of the monoester therein is 20%.
), The solubility in fats and oils is significantly reduced, and it is difficult to produce a water-in-oil emulsion.

If the external aqueous phase contains more than 0.3% of sucrose stearic acid ester of HLB16, the formation rate of the first composite emulsion becomes low.

The emulsification of the oil phase of the aqueous pasty roux is fragile. In oil-in-water type emulsification, the finer the particle size of the oil phase, the more difficult the emulsification is to break. On the other hand, in the water-in-oil-in-water type emulsification according to the present invention, if the average particle size of the particle size distribution of the water-in-oil type emulsion is smaller than the range of 10 to 30 μm, the emulsification is broken during cooking, and the whitish color From black to black. On the other hand, if it is larger than 10 to 30 μm, the emulsification is broken during storage and oil immersion or oil separation occurs.

The evaluation of the smell and flavor of luu according to the present invention was based on measurement by sensory and odor sensors.

The evaluation of the preservability of luu according to the present invention was carried out on ruw stored in an aluminum pouch at 30 ° C. for 3 months.
Observation of oil immersion or oil separation on the surface, inspection of the number of bacteria of general bacteria and molds and yeasts, measurement by sensory and odor sensors.

Here, the sensory evaluation was carried out by five persons who had been involved in the development of roux for many years and were skilled in sensory evaluation. By doing. The measurement by the odor sensor was carried out by placing a 300 ml beaker containing 20 g of lue, 120 g of water and a rotor on a magnetic stirrer with a heater, placing an inverted triangle funnel on top of the beaker, and placing 1 c from the tip.
odor sensor (Cosmos Electric Co., Ltd., XP
329S type) by measuring the intensity and persistence of the odor during heating and boiling by operating a magnetic stirrer with a heater.

[0027]

【Example】

(Example 1) 97 parts of corn oil and 3 parts of sucrose erucic acid ester (ER-290, manufactured by Mitsubishi Kasei Foods Co., Ltd.) were used as an oil phase, heated and melted at 70 ° C. for 5 minutes, and then mixed with a TK mixer (Special Kika Co., Ltd.). 2,000 rpm at 60 ° C.
m. 17 parts of salt, 10 parts of garlic extract (manufactured by Inabata Perfume Co., Ltd.) as a water-soluble flavor substance, and gellan gum (manufactured by Saneigen FFI, kelco gum for food) as a stabilizer
0.5 part and 72.5 parts of water were used as the internal aqueous phase,
After heating and dissolving for 1 minute and cooling to 60 ° C., 1 part of an internal aqueous phase was gradually added to 2 parts (weight ratio) of the oil phase during the stirring. After completion of the addition, the mixture was stirred at 10,000 rpm for 5 minutes to obtain a water-in-oil emulsion. Separately, it was confirmed that this was not electrically conductive, that is, it was a water-in-oil emulsion. The water activity of the inner aqueous phase is 0.80
Met. On the other hand, curry powder 20 parts, salt 9 parts, sugar 15
Parts, tomato puree 10 parts, beef extract 5 parts, onion extract 4 parts, curry oleoresin 4 parts, dairy products 4 parts,
Caramel 3 parts, concentrated apple juice 3 parts, powder seasoning 3 parts, sucrose stearic acid ester (Mitsubishi Chemical Foods Co., Ltd., S
-1670) 0.1 part of water and 19.9 parts of water were sufficiently mixed with a desktop propeller stirrer, sterilized at 110 ° C. for 1 minute, cooled to room temperature, and used as an external aqueous phase. Next, 5 parts of the external aqueous phase was
The mixture was stirred with a TK mixer at 2000 rpm, and 3 parts of the above-mentioned water-in-oil emulsion was gradually added thereto at 60 ° C to obtain a water-in-oil-in-water complex emulsion. Separately, it was confirmed that this was electrically conductive, that is, it was a water-in-oil-in-water complex emulsion. 100 parts of the obtained water-in-oil-in-water composite emulsion is still α
20 parts of unsterilized, sterilized corn starch and 2 parts of fragrance were added to obtain a pastry curry roe. The central particle size of the particle size distribution of the water-in-oil emulsion of this paste-like curry roe was 14.3 μm, and particles of 5 to 50 μm occupied about 90% by volume (FIG. 1). Here, the particle size was measured by a particle size distribution meter (LA-700, manufactured by Horiba, Ltd.). Next, cut 300 g of meat, 1 onion, 1 ginseng and 1 potato into appropriate size, stir well,
0 ml was added, and the mixture was boiled well until the ingredients became soft. When the boiled up, turn down the heat and add 130 g of the curry roe and boil again again until thick. Thus, a cooked curry was obtained.

Comparative Example 1 16.7 parts of curry powder, salt 1
0.3 parts, sugar 12.5 parts, tomato puree 8.3 parts,
4.2 parts of beef extract, 3.3 parts of onion extract, 3.3 parts of curry oleoresin, 3.3 parts of dairy products, 2.5 parts of caramel, 2.5 parts of concentrated apple juice, 2.5 parts of powder seasoning
Parts, 1.7 parts of garlic extract and 27.6 parts of water were sufficiently mixed with a desktop propeller stirrer, and then sterilized at 110 ° C. for 1 minute.
At 0 ° C., 1.3 parts of decaglycerin monooleate (Poem J-0381, manufactured by Riken Vitamin Co., Ltd.), which is a kind of polyglycerol ester, was added and dissolved as a hydrophilic emulsifier, and was dissolved in an aqueous phase at 60 ° C. using a TK mixer. 2000r
Stirred at pm. At 60 ° C., 2 parts of an oil phase (corn oil) was gradually added to 6 parts of the stirring aqueous phase. After completion of the addition, the mixture was stirred at 10,000 rpm for 5 minutes to obtain an oil-in-water emulsion. Separately, it was confirmed that this was electrically conductive, that is, an oil-in-water emulsion. Obtained oil-in-water emulsion 1
To 00 parts, 20 parts of sterilized corn starch which had not yet been pregelatinized at room temperature and 2 parts of a fragrance were added to obtain a pasty curry roe. The central particle size of the particle size distribution of the oil phase particles of this pasty curry roe was 1.65 μm, the particle size of 0.5 to 3.5 μm was about 90% by volume, and the particle size of 5 to 50 μm was almost 0% ( (Fig. 1).

FIG. 1 A curry was cooked using the curry roe in the same manner as in Example 1.

The flavor and the storage stability at 30 ° C. of the curry roe obtained in Example 1 and Comparative Example 1 were evaluated.
They are summarized in Table 1.

[0030]

[Table 1]

However, the evaluation indicated by Note 1 in Table 1 indicates that the number of general bacteria is 300 (cells / g) or less and the number of mold yeast is 0 (cells / g).
g), the evaluation shown in Note 2 indicates that the general bacteria count is 410 (cells /
g) Below, the number of mold yeasts is 0 (cells / g), and the evaluation shown in Note 3 is that the number of general bacteria is 300 (cells / g) or less, and that the number of mold yeasts is 0 (cells / g), shown in Note 4. Evaluation is 3 for general bacteria
In other words, the number of mold yeast was 0 (cells / g) or less (00 / cells / g).

Next, the evaluation of the odor of the curry roe obtained in Example 1 and Comparative Example 1 was measured using an odor sensor. The result is shown in FIG.

FIG. 2

(Example 2) 99 parts of corn oil, sucrose erucic acid ester (ER-29, manufactured by Mitsubishi Kasei Food Co., Ltd.)
0) One part was used as an oil phase, and the mixture was heated and melted at 70 ° C. for 5 minutes, and then the above-mentioned melt was stirred at 60 ° C. at 2000 rpm using a TK mixer (manufactured by Tokushu Kika Co., Ltd.). 30 parts glucose, milk paste (manufactured by Inabata Koryo Co., Ltd.) 40 as a water-soluble flavor substance
Parts, 0.1 parts of gellan gum (manufactured by Saneigen FFI, Kelco gum for food) and 29.9 parts of water as an internal aqueous phase were heated and dissolved at 90 ° C. for 5 minutes, cooled to 60 ° C., and then stirred. One part of the internal aqueous phase was gradually added to 2 parts (by weight) of the phase. After completion of the addition, the mixture was stirred at 10,000 rpm for 5 minutes to obtain a water-in-oil emulsion. Separately, it was confirmed that this was not electrically conductive, that is, it was a water-in-oil emulsion. The water activity of the inner aqueous phase was 0.89. On the other hand, corn paste 50
Parts, granulated sugar 17 parts, salt 8 parts, dairy 9 parts, lactose 5
Parts, 5 parts of powder seasoning, 3 parts of onion extract, 2.9 parts of beef extract, and 0.1 part of sucrose stearic acid ester (manufactured by Mitsubishi Kasei Food Co., Ltd., S-1670) after sufficiently mixing with a desktop propeller stirrer. The solution was sterilized at 110 ° C. for 1 minute, cooled to room temperature, and used as an external aqueous phase. Next, 6 parts of the external aqueous phase was
The mixture was stirred at 2000 rpm with a K mixer, and 1 part of the above-mentioned water-in-oil type emulsion was gradually added thereto at 60 ° C. to obtain a water-in-oil-in-water type composite emulsion. Separately, it was confirmed that this was electrically conductive, that is, it was a water-in-oil-in-water complex emulsion. 100 parts of the obtained water-in-oil-in-water composite emulsion is still α
20 parts of unsterilized and sterilized tapioca starch and 1 part of flavor were added to obtain paste-like corn sprouts. The center particle size of the particle size distribution of the water-in-oil emulsion of this pasty soup was 19.8 μm, and particles of 5 to 50 μm occupied about 90% by volume. Here, the particle size was measured by a particle size distribution meter (LA-700, manufactured by Horiba, Ltd.). Next, 150 ml of boiling water was poured into 20 g of the above-mentioned sprue and mixed well. Thus, a cooked corn soup was obtained.

(Comparative Example 2) 46.9 parts of corn paste,
Granulated sugar 16.0 parts, dairy product 8.4 parts, salt 7.5
Parts, lactose 4.7 parts, powder seasoning 4.7 parts, onion extract 2.8 parts, beef extract 2.7 parts, milk paste 2.1 parts, glucose 1.6 parts and water 1.6 parts desktop propeller. After thoroughly mixing with a stirrer, the mixture is sterilized at 110 ° C. for 1 minute, and at 70 ° C., decaglycerin monooleate, a kind of polyglycerin ester, as a hydrophilic emulsifier (RIKEN Vitamin Co., Ltd.)
1.0 g of Poem J-0381) was added and dissolved, and the resulting mixture was stirred as a water phase with a TK mixer at 60 ° C. and 2000 rpm. One part of an oil phase (corn oil) was gradually added at 60 ° C. to 10 parts of the stirring aqueous phase. 1 after completion of addition
The mixture was stirred at 0000 rpm for 5 minutes to obtain an oil-in-water emulsion. Separately, it was confirmed that this was electrically conductive, that is, an oil-in-water emulsion. To 100 parts of the obtained oil-in-water emulsion, 20 parts of sterilized corn starch which had not been pregelatinized at room temperature and 1 part of a fragrance were added to obtain a paste-like corn soup. The central particle size of the particle size distribution of the oil phase particles of this pasty soup is 2.21 μm, and is 0.5 to 5 μm.
Of particles having a particle size of about 90% by volume and 5 to 50 μm was about 3%. The particle size is measured using a particle size distribution meter (Horiba Seisakusho Co., Ltd.)
Manufactured by LA-700). Next, 150 ml of boiling water was poured into 20 g of the above-mentioned sprue and mixed well. Thus, a cooked corn soup was obtained.

The flavor and storability of the corn soup obtained in Example 2 and Comparative Example 2 at 30 ° C. were evaluated. As a result, the odor, flavor, and color tone were exactly the same as those of Table 1 which is the result of Example 1 and Comparative Example 1.
The number of microorganisms is the number of bacteria corresponding to Note 1 to Note 4, the number of general bacteria is 300 (cells / g) or less, and the number of molds and yeast is 0 (cells / g).
g). In the oil separation, slight oil immersion was observed in the three months of Example 2, but not in Comparative Example 2.

(Example 3) 97 parts of corn oil, sucrose erucic acid ester (ER-29, manufactured by Mitsubishi Kasei Food Co., Ltd.)
0) 3 parts of an oil phase was dissolved by heating at 70 ° C. for 5 minutes, and the above-mentioned melt was stirred at 2,000 rpm at 60 ° C. using a TK mixer (manufactured by Tokushu Kika Co., Ltd.). 30 parts of glucose, apple-concentrated paste as a water-soluble flavor substance (made by Inabata Koryo Co., Ltd.)
45 parts, wine concentrated paste (manufactured by Inabata Koryo Co., Ltd.) 10
Part, gellan gum (manufactured by Saneigen FFI, kelco gum for food) 0.3 part, calcium lactate 0.1 part and water 14.6 parts as an internal aqueous phase, and heat-dissolve it at 80 ° C. for 10 minutes to 60 ° C. 2 parts (by weight) of the oil phase during the above stirring after cooling
1 part of the internal aqueous phase was gradually added thereto. 100 after completion of addition
The mixture was stirred at 00 rpm for 5 minutes to obtain a water-in-oil emulsion. Separately, it was confirmed that this was not electrically conductive, that is, it was a water-in-oil emulsion. The water activity of the inner aqueous phase was 0.78 and the pH was 3.8. On the other hand, 25 parts of tomato paste, 24 parts of granulated sugar, 15 parts of salt, 11 parts of powdered seasoning, 6 parts of skim milk powder, 7 parts of domigla sauce, 5 parts of vegetable paste, 0.9 parts of spices, sucrose stearic acid ester (Mitsubishi Chemical) 0.1 part of Food Co., Ltd., S-1670) and 6 parts of water were sufficiently mixed with a desktop propeller stirrer, sterilized at 110 ° C. for 1 minute, cooled to room temperature, and used as an external aqueous phase. Next, 5 parts of the external aqueous phase was stirred at 60 ° C. with a TK mixer at 2000 rpm, and 3 parts of the above water-in-oil type emulsion was gradually added thereto at 60 ° C. to obtain a water-in-oil-in-water type composite emulsion. . Separately, it was confirmed that this was electrically conductive, that is, it was a water-in-oil-in-water complex emulsion. To 100 parts of the obtained water-in-oil-in-water complex emulsion, 20 parts of sterilized corn starch which had not yet been pregelatinized was added to obtain a paste-like Hayashiru. The center particle size of the particles of the water-in-oil type emulsion of the paste-like hayashiru is 20.2 μm, and particles of 5 to 50 μm are about 8 particles.
Accounted for 5% by volume. Here, the particle size was measured by a particle size distribution meter (LA-700, manufactured by Horiba, Ltd.).

(Comparative Example 3) 20.6 parts of tomato paste,
Granule sugar 19.8 parts, salt 12.4 parts, powder seasoning 9.1 parts, apple concentrated paste 7.5 parts, skim milk powder 4.9 parts, glucose 4.9 parts, vegetable paste 4.1 parts, Domigra sauce 5.7 parts, wine concentrated paste 1.6 parts,
0.7 parts of spice and 7.5 parts of water are thoroughly mixed with a tabletop propeller stirrer, and are then slushed at 110 ° C. for 1 minute, and at 70 ° C., decaglycerin monooleate (a type of polyglycerin ester) as a hydrophilic emulsifier (RIKEN Vitamin Co., Ltd.) ), Poem J
-0381) was added and dissolved, and the resulting mixture was stirred as an aqueous phase with a TK mixer at 60 ° C. and 2000 rpm. At 60 ° C., 2 parts of an oil phase (corn oil) was gradually added to 6 parts of the stirring aqueous phase. 10,000 rpm after completion of addition
The mixture was stirred for 5 minutes to obtain an oil-in-water emulsion. Separately, it was confirmed that this was electrically conductive, that is, an oil-in-water emulsion. 100 parts of the obtained oil-in-water emulsion is still α at room temperature.
20 parts of unsterilized corn starch which had been sterilized were added to obtain a paste-like Hayashiru. The central particle size of the particle size distribution of the oil phase particles of this paste-like Hayashiru is 1.89 μm, and the particle size of 0.5 to 3 μm is 5 to 5% at about 90% by volume.
0 μm particles were almost 0%. Here, the particle size was measured by a particle size distribution meter (LA700 manufactured by Horiba, Ltd.).

The flavor and the storage stability at 30 ° C. of the coconut radish obtained in Example 3 and Comparative Example 3 were evaluated. As a result, the odor, flavor, and color tone were exactly the same as those of Table 1 which is the result of Example 1 and Comparative Example 1. Microorganisms corresponded to Note 1 to Note 4, the number of general bacteria was 300 (cells / g) or less, and the number of molds and yeast was 0 (cells / g). For oil separation, two months and three
Although some oil immersion was observed in a month, in Comparative Example 3, oil immersion was observed in three months.

(Comparative Example 4) 99.5 parts of corn oil, sucrose erucate (manufactured by Mitsubishi Kasei Food Co., Ltd., ER-
290) 0.5 part of oil phase was treated as in Example 1. As a result of microscopic examination, only a small part of this emulsion was a water-in-oil-in-water type composite emulsion, and most of the emulsion was an oil-in-water type emulsion. To 100 parts of this emulsion, 20 parts of corn starch which had not yet been pregelatinized and sterilized, and 2 parts of perfume were added to obtain a paste curry roe. The resulting luu was measured for odor intensity and persistence with an odor sensor. As shown in FIG. 3, the odor intensity up to 100 ° C. was considerably inferior to that of Example 1.
Although the odor persisted at 00 ° C., the intensity was very poor.

FIG. 3

(Comparative Example 5) 93 parts of corn oil, sucrose erucic acid ester (ER-29, manufactured by Mitsubishi Kasei Food Co., Ltd.)
0) 7 parts were treated in the same manner as in Example 1 as an oil phase. As a result of microscopic examination, the obtained emulsions were all water-in-oil-in-water complex emulsions. To 100 parts of this emulsion, 20 parts of corn starch which had not yet been pregelatinized and sterilized, and 2 parts of perfume were added to obtain a paste curry roe. The resulting luu was measured for odor intensity and persistence with an odor sensor. As shown in FIG. 3, the odor intensity up to 100 ° C. was very inferior to that of Example 1, but the intensity of the odor at 100 ° C. was persistent, but the intensity was considerably poor.

(Comparative Example 6) A paste curry roe was obtained in the same manner as in Example 1 except that the outer aqueous phase was stirred at 60 ° C with a TK mixer at 500 rpm and a water-in-oil emulsion was gradually added. The central particle size of the particle size distribution of the particles of the water-in-oil type oil-in-oil emulsion is 47.9 μm, and 5 to 50
The volume% of μm was 46%. Immediately after the preparation, oil was immersed in the surface of the ruw, and after a storage period of one month, a considerable oil separation layer was formed on the ruw surface, and the emulsification was clearly poor.

(Comparative Example 7) An Example except that the outer aqueous phase was stirred at 60 ° C with a tabletop propeller stirrer, a water-in-oil emulsion was gradually added, and the mixture was homogenized at a homogenizer pressure of 50 kg / cm 2. In the same manner as in Example 1, a paste curry roe was obtained. The center particle size of the particle size distribution of the paste-like water-in-oil emulsion in water was 1.20 μm,
The volume% from to 3.5 μm is 95% and from 5 to 50 μm
The volume% of m was about 1.0%. This luu had fine particles of water-in-oil emulsion and good emulsification. However, when the emulsification during cooking was broken, the color changed from an initial whitish color to a blackish color, which was not good.

[0043]

Effect of the Invention According to the present invention, a roast containing β-starch for thickening cooked food is not contaminated by microorganisms even after being kept at 30 ° C. for 3 months, has no oil separation, and before and after the holding. Regardless of the type, it was possible to emphasize the smell and the flavor of the water-soluble flavor substance contained in the roux prepared using the roux. In particular, by adjusting the water activity and pH of the inner aqueous phase, water-soluble flavor raw materials and water-soluble dyes without heat resistance, which could not be blended due to the risk of microbial contamination in the conventional technology, It was blended in, and its odor, flavor, etc. could be emphasized.
Further, by adjusting the particle size distribution of the water-in-oil-in-water emulsion in the water-in-oil-in-water-type emulsion, the emulsification of the water-in-oil-in-water-in-water emulsion was hardly broken.

[0044]

[Brief description of the drawings]

FIG. 1 is a view showing the particle size distribution of oil phase particles of curry roe obtained in Example 1 and Comparative Example 1.

FIG. 2 is a view showing the results of measurement of the odor of curry roe obtained in Example 1 and Comparative Example 1 using an odor sensor.

FIG. 3 is a view showing the results of measuring the odor of curry roe obtained in Comparative Example 4 using an odor sensor.

Claims (4)

(57) [Claims] 1. A water-in-oil-in-water mixture obtained by mixing all the water-soluble flavor substances in the raw material or its water-containing liquid substance in the inner aqueous phase and all the β-starch in the raw material in the outer aqueous phase. An aqueous paste-like roux characterized in that it is a type composite emulsion. 2. An oil phase containing 1-5% of sucrose erucate ester having an HLB of 3 or less in the oil phase.
2. An aqueous paste-like roux according to 1. 3. All the non-heat-resistant water-soluble flavor substances and, if necessary, all non-heat-resistant water-soluble dyes and their hydrated liquids in the raw material in the internal aqueous phase, and all the β-starch in the raw material. Water, wherein the water activity of the inner aqueous phase was adjusted to 0.79 or less and / or the pH to 3.8 or less to obtain a water-in-oil-in-water type composite emulsion, using the mixture mixed with the external aqueous phase. Paste-like roux. 4. The water-in-oil-in-water emulsion, wherein the average particle size of the oil phase particles is 10 to 30 μm and 5 to 50 μm is 70 vol / vol% or more. 3. The aqueous paste-like roux according to 3.