JP2816282B2 - Method for producing solid roux - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing solid roast used for making curry, coconut, stew and the like. More specifically, the present invention relates to a method for efficiently producing solid roux having excellent appearance and taste.

[0002]

2. Description of the Related Art In general, solid roux used for making curry, coconut, stew and the like is produced by heating and mixing flour, edible oils and fats, seasonings and the like, placing the mixture in a container, and cooling and solidifying the mixture. This cooling and solidification is usually carried out by leaving it at room temperature. However, there is a problem that it takes a long time for the cooling and solidification treatment, and after the cooling and solidification treatment, oils and fats float on the surface of the ruw. Then, when the cooling and solidifying treatment was performed at an atmosphere temperature lower than 10 ° C., it was possible to prevent oil floating on the surface of the ruw. However, at an ambient temperature lower than 10 ° C., when the cooling ambient temperature and the cooling time are the vertical axis representing the cooling ambient temperature and the horizontal axis representing the cooling time, −30 ° C .: 10 minutes, −10 ° C .: 1
When the cooling and solidifying treatment was performed under the conditions belonging to the upper part of the curve drawn by connecting each point of 5 minutes, -2 ° C: 20 minutes, and 5 ° C: 25 minutes, When stored in a low temperature range, there was a problem that the luu surface was whitened. Further, when the cooling and solidification treatment is performed in a short time at an atmosphere temperature lower than −30 ° C.,
In addition to the above-mentioned problem of whitening, after cooling and solidification, dew water was generated on the surface of the ruw, which caused a problem that storage stability was reduced and appearance of the ruw surface was impaired.

[0003]

DISCLOSURE OF THE INVENTION The present inventors have conducted intensive studies with the aim of providing a method for solving all of the above problems. As a result, while performing a cooling and solidification treatment in a specific temperature range, by adding a specific amount of monoglycerin fatty acid ester to the roux, the above-mentioned oil floating,
It has been found that a solid roux having an excellent appearance without whitening, dew condensation or the like can be efficiently produced without affecting the taste.

The gist of the present invention, which has been completed on the basis of the above findings, is that "a raw material obtained by heating and mixing a raw material containing flour, edible oil and fat, and a seasoning is solidified by cooling and solidifying under the following conditions: A method for producing a solid roux, comprising adding a monoglycerin fatty acid ester to the roux at a ratio of 0.4 to 5% by weight (conditions) The upper limit of the cooling atmosphere temperature is 10 ° C. and the lower limit is Is -30
° C. When the cooling atmosphere temperature and the cooling time are the cooling atmosphere temperature on the vertical axis and the cooling time on the horizontal axis, -30 ° C:
10 minutes, -10 ° C: 15 minutes, -2 ° C:
20 minutes, 5 ° C: belongs to the upper part of the curve drawn by connecting each point for 25 minutes. ".

[0005]

Hereinafter, the present invention will be described in detail. Solid roux of the present invention, excluding white roux,
Curry, bean sprouts, yellow roux used when making beef stew, etc., is a roux having a color tone such as brown, which is obtained by heating and mixing raw materials such as flour, edible oils and fats and seasonings, and then into a container. It is manufactured by putting and cooling and solidifying.

As flour used in the present invention, flour and the like can be used, and the type thereof is not particularly limited. The content in the solid ruw is preferably 5 to 40% by weight. In addition, as the edible oil and fat, any of natural oil and fat, processed oil and fat, and a mixture thereof can be used. Specific examples include butter, margarine, lard, tallow, and mixtures thereof. The content of the edible oil / fat in the solid ruw is preferably 30 to 60% by weight. When the fat content is high, the fats and oils are embossed on the luu surface, and the appearance is impaired. Conversely, when the fat content is low, the physical properties of the roux become hard, and the work of filling the roux into a container cannot be performed smoothly.

The seasonings used in the present invention include those usually used in the production of roux such as curry, bean sprouts, and beef stew. Specific examples include salt, various broths, sodium glutamate, powder or paste of tomato, apple, carrot, garlic, ginger, cheese, etc., skim milk powder and the like. Also,
The content of the seasoning in the solid ruw may be specified as desired, but is preferably 10 to 60% by weight.

In the present invention, the raw materials described above are heated and mixed to produce luu. Heat mixing is performed at 80 to 120 ° C for 10 minutes.
It is good to carry out within 60 minutes. The heated and mixed luu is cooled and solidified into a product after filling into a container. As the material of the container, those having high fragrance retention, moisture resistance, oil resistance, light-shielding properties, and high insect resistance are preferable, and examples thereof include polycarbonate, a laminate of polycarbonate and polystyrene, and a laminate film of aluminum foil and polyethylene. Can be

According to the present invention, the luu which has been heated and mixed and filled in a container is cooled and solidified under the following conditions. (Conditions) The upper limit of the cooling atmosphere temperature is 10 ° C and the lower limit is -30.
° C. When the cooling atmosphere temperature and the cooling time are the cooling atmosphere temperature on the vertical axis and the cooling time on the horizontal axis, -30 ° C:
10 minutes, -10 ° C: 15 minutes, -2 ° C:
20 minutes, 5 ° C: belongs to the upper part of the curve drawn by connecting each point for 25 minutes. That is, cooling and solidification are performed under the conditions included in the range of the hatched portion shown in FIG.

According to the present invention, it is possible to perform a cooling and solidifying treatment in a relatively short time by performing a cooling and solidifying treatment on the basis of the above conditions, and to prevent oil floating on the surface of the solid ruw after the cooling and solidifying treatment. Can be. Further, after the cooling and solidifying treatment, it is possible to prevent the generation of dew water on the surface of the solid ruw. As a result, an increase in the water activity value of the product can be suppressed,
A solid roast having good storage stability can be obtained. Further, it is possible to prevent a water-soluble raw material such as salt and sugar from dissolving in the dew condensation water, and thereafter prevent a phenomenon in which water evaporates and a crystal substance appears on the surface, and a solid ruw having excellent appearance can be obtained.

According to the present invention, a cooling and solidifying treatment which satisfies the above conditions is performed, and a monoglycerin fatty acid ester is added to the roux at a ratio of 0.4 to 5% by weight, preferably 0.5 to 1.0% by weight. I do. Thereby, it is possible to prevent the whitening of the solid ruw when stored in a low-temperature region without affecting the taste, and it is possible to efficiently produce a solid ruw having excellent appearance and taste as the whole solid ruw. If the above addition ratio is small, the surface of the solid roux will be whitened, and conversely, if the addition ratio is high, curry made with the roux, coconut, beef stew, etc. Occurs and is not preferred. Next, the present invention will be described based on examples.

[0012]

Example 1 Wheat flour 39 roasted using 20 parts by weight of flour and 20 parts by weight of edible oil and fat (mixed fat of lard and beef tallow)
Parts by weight, edible fat (mixed fat of lard and beef tallow) 15 parts by weight,
20 parts by weight of curry powder, 10 parts by weight of salt, 15 parts by weight of seasonings such as various broths, and 1.0 part by weight of monoglycerin fatty acid ester were mixed by heating at 90 ° C. for 30 minutes, and then cooled to 60 ° C. once. This was filled in an 80 part by weight tray. Next, the obtained curry roe was subjected to a cooling treatment at -10 ° C. for 12 minutes and solidified to produce a solid curry roux.

[0013]

Comparative Example 1 A solid currant was produced in the same manner as in Example 1 except that the cooling treatment was performed at 15 ° C. for 30 minutes.

[0014]

Comparative Example 2 A solid currant was produced in the same manner as in Example 1 except that the cooling treatment was performed at -40 ° C. for 10 minutes.

[0015]

Comparative Example 3 A solid currant was produced in the same manner as in Example 1 except that a polyglycerin fatty acid ester was used.

[0016]

Comparative Example 4 A solid currant was prepared in the same manner as in Example 1 except that lecithin was used.

[0017]

Example 2 Wheat flour 39 roasted using 20 parts by weight of flour and 20 parts by weight of edible fat (mixed fat of tallow and beef tallow)
Parts by weight, edible fat (mixed fat of lard and beef tallow) 15 parts by weight,
10 parts by weight of salt, 7 parts by weight of tomato paste and tomato powder, 10 parts by weight of meat extract, 9 parts by weight of sugar, 9 parts by weight of seasonings such as sodium glutamate, 1.0 part by weight of monoglycerin fatty acid ester at 90 ° C. After heating and mixing for 30 minutes, the mixture was once cooled to 60 ° C. and filled in a tray of 80 parts by weight. Next, the obtained Hayashiru was -10 °
C, a cooling treatment was performed under the conditions of 12 minutes to solidify, thereby producing solid Hayashiru.

[0018]

Example 3 Wheat flour 39 roasted using 20 parts by weight of flour and 20 parts by weight of edible oil and fat (mixed fat of lard and beef tallow)
Parts by weight, edible fat (mixed fat of lard and beef tallow) 15 parts by weight,
10 parts by weight of salt, 4 parts by weight of tomato paste and tomato powder, 13 parts by weight of meat extract, 9 parts by weight of sugar, 9 parts by weight of seasonings such as sodium glutamate, 1.0 part by weight of monoglycerin fatty acid ester at 90 ° C. After heating and mixing for 30 minutes, the mixture was once cooled to 60 ° C. and filled in a tray of 80 parts by weight. Next, the obtained beef stew lue was cooled and solidified at -10 ° C for 12 minutes to produce a solid beef stew lue.

The appearance of the solid roux obtained in Examples 1 to 3 and Comparative Examples 1 to 5 after storage at 5 ° C. for 6 hours,
And curry made with these solid roux, Hayashi,
The taste of the beef stew was sensory evaluated. Table 1 shows the results.

[0020]

[Table 1]

As is clear from Table 1, the solid roux obtained according to the present invention was an excellent solid roux both in appearance and taste.

[0022]

According to the present invention, the oil is floated on the surface of the ruw, which does not affect the taste, by performing the cooling and solidifying treatment under specific conditions and adding the monoglycerin fatty acid ester to the ruw. There is an advantage that the ruw surface is not whitened even when stored in a low temperature range, and further, there is no generation of dew or the like on the ruw surface during the manufacturing process. Therefore, a solid roux having excellent appearance and taste can be obtained. Further, the cooling and solidifying treatment can be performed in a relatively short time, and the solid ruthe can be efficiently produced.

[0023]

[Brief description of the drawings]

FIG. 1 is a diagram showing cooling and solidification processing conditions of the present invention.

Claims (1)

(57) [Claims] A luu obtained by heating and mixing raw materials including flour, edible oils and seasonings and cooling and solidifying under the following conditions to produce a solid ruu: Is added at a ratio of 0.4 to 5% by weight. (Conditions) The upper limit of the cooling atmosphere temperature is 10 ° C and the lower limit is -30.
° C. When the cooling atmosphere temperature and the cooling time are the cooling atmosphere temperature on the vertical axis and the cooling time on the horizontal axis, -30 ° C:
10 minutes, -10 ° C: 15 minutes, -2 ° C:
20 minutes, 5 ° C: belongs to the upper part of the curve drawn by connecting each point for 25 minutes.