JP3115224B2 - Lou food for eating in low temperature range - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to roux foods such as curries, stews and the like, and more particularly, suitable for eating in a low temperature range (about 5 to 25.degree. It is related to roux foods such as new curries and stews.

2. Description of the Related Art Conventionally, roux-based foods such as curries and stews are usually cooked by mixing and heating flour, spices, etc., mainly using solid fat. Instant-type luu-based foods are also produced by using solid fat, mixing and heating flour and the like, cooling and solidifying (solid ruw), adding water and heating, adding necessary ingredients, and cooking. In recent years, besides the above-mentioned solid roux, a paste-shaped curry roux containing oils and fats having fluidity in a normal temperature range and having fluidity enough to be squeezed out of a plastic container has been proposed (Japanese Patent Publication No. Sho 63). -3583). All of these foods are cooked and eaten in a hot state, and in the hot state, the taste characteristics of the raw materials are exhibited and a good taste is exhibited.

By the way, if a roux food that can be eaten in a low temperature range (about 5 to 25 ° C., which is usually called refrigeration to normal temperature) is made,
It has a refreshing sensation and is suitable for summer eating, etc., and is considered to be new and novel. In general, it is said that the sensitivity of the taste varies depending on the temperature of the food. For example, it is said that the salty taste becomes stronger as the temperature becomes lower. However, when the roux-based food with the same raw material composition as in the past was cooled to the low-temperature range and eaten, surprisingly the salty taste was reduced rather than being strongly felt, and the overall flavor including the salty taste was reduced. There is a problem that it becomes tasteless and not suitable for eating.

SUMMARY OF THE INVENTION An object of the present invention is to provide a novel roux food which exhibits good taste by exhibiting the flavor characteristics of raw materials in a low temperature range and is suitable for eating in a low temperature range. Things.

[0003]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above-mentioned object, and as a result, (a) salt content, (b) sweetness of luu food for eating in a low temperature range. ,
(c) It has been found that a desired object can be achieved by specifying at least one selected from the adjustment of pH, and the present invention has been completed. That is, the present invention comprises at least fats and oils and pregelatinized starch, which are dispersed or dispersed and dissolved in water, (a) salt content adjustment, (b) sweetness adjustment and (c) pH adjustment. Characterized in that a flavor enhancement corresponding to a decrease in taste sensitivity at a product temperature of 5 to 10 ° C is performed by at least one means selected from the group consisting of a liquid for eating in a low temperature range without cooking. It is a paste-like luu food.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION
A cooked food comprising at least oil and fat and pregelatinized starch, and dispersing or dispersing and dissolving them in water,
Curry, stew, sauces, soups, and the like are exemplified. The dispersion includes emulsification. The fats and oils used in the present invention may be liquid or solid at normal temperature. Among them, those which are liquid at room temperature (25 ° C.) are preferable,
It is preferably a liquid at -10 ° C, more preferably an oil having a melting point of 5 ° C or less. Vegetable oils such as corn oil, soybean oil, safflower oil and rapeseed oil are preferred. In this way, by using a low melting point fat, in a low eating temperature range,
By imparting suitable fluidity to the roux food, the problem of texture such as deterioration of the mouthfeel of the conventional product is eliminated, and smoothness and mild flavor are achieved. Then, a suitable viscosity as smooth physical properties can be obtained by a synergistic effect with pregelatinized starch and other thickening substances. In the present invention, when a fat or oil which is solid at normal temperature is used, it is necessary to disperse the fat or oil into fine particles in a roux food. The amount of fats and oils used can be arbitrarily set, but in order to achieve smoothness and a mild flavor, it is preferred that the content be 25 wt% or less (hereinafter abbreviated as%) in the luu food, more preferably 15% or less, most preferably 1%
2% or less. It is desirable to use 1.5% or more of fats and oils in order to obtain a smooth flavor with the fats and oils.

[0005] The pregelatinized starch used in the present invention includes not only pregelatinized starch itself but also pregelatinized starch in a starch-containing material. Specifically, for example, pregelatinized flour, corn starch, potato starch, processed starch and the like can be mentioned.
More than one species may be used in combination. Of these, pregelatinized wheat flour starch and / or pregelatinized processed starch are preferred. As the pregelatinized starch, a crosslinked starch, an acid-treated starch, a heat-treated starch, an oxidized starch, an esterified starch, an etherified starch, and the like are preferable for achieving stable viscosity and smoothness in a low temperature range. Further, it is preferable to use roasted starch in order to gelatinize the starch in the flour because roasted flavor can be imparted to roux. The spice used in the present invention can be appropriately mixed depending on the type of the target ruu food, but its content is preferably set higher than that of the conventional ruu food. Thereby, in the low temperature range, the fragrance component of the spice is fragrant, and the following (a) adjustment of salt content, (b) adjustment of sweetness, (c)
A synergistic effect with at least one means selected from pH adjustment may further enhance the overall flavor of the blended raw materials. The spice content for obtaining the above-mentioned effects is, specifically, for example, preferably 0.2 to 10% or more when the roux food is curry, and 0.4 to 0.4%.
More preferably, it is set to 5%. In the case of stew, the content is preferably set to 0.001% or more.
More preferably, it is 1%.

[0006] Further, when aromatic substances such as coriander, fennel, cardamom, fenugreek, cumin, jill, clove, caraway, nutmeg, mace, anise, celery, laurel, thyme, etc. are used as a spice, flavor is enhanced. From the same point as above, it is more preferable to use the above-mentioned spices having aromaticity (volatile point) in a low temperature range. In the case of curry, it is preferable to reduce the content of turmeric which is a color tone. In the low-temperature range, turmeric peculiar earthy odor tends to be developed, and the fragrance of other spices tends to be masked. However, by setting the content to 0.2% or less, for example, the earthy odor is not felt. You can make use of the flavor of the spices. In order to obtain good color tone as curry,
It is desirable to contain 0.05% or more turmeric.

In the present invention, the above components are dispersed or dispersed and dissolved in water, and (a) adjustment of the melting point and / or particle size of fats and oils, (b) adjustment of pregelatinized starch, and (c) water insolubility When at least one means selected from the adjustment of the dispersion state of the raw materials is employed, it is suitable for eating at a product temperature of 5 to 10 ° C, has no tongue roughness, is smooth, and has a good mouthfeel. A luu food with physical properties can be obtained. By providing the following taste adjusting means (a) to (c) of the present invention with respect to the luu food having the above physical properties, a high quality luu food excellent in both taste and texture can be obtained. here,
The adjustment of the melting point and / or particle size of the fats and oils of (a) is carried out by using the low melting fats and oils described above or dispersing (or dispersing) the low melting point fats and / or solid fats finely divided by homogenizing treatment or the like in the raw material. And dissolution) or using both together. In addition, the atomization is performed by setting the particle diameter to 1
00μ or less, more preferably 50μ
The following is preferable for obtaining smooth physical properties. As for the preparation of the pregelatinized starch of (b), in connection with other raw materials, α
Adjusting the type and amount of the starch thus obtained can be mentioned. By containing 1-16% of the pregelatinized starch in the ruu food, the desired properties of the ruu food can be achieved.

The adjustment of the dispersion state of the water-insoluble raw material (c) includes, for example, homogenizing a water-insoluble raw material other than fats and oils, such as spices, to disperse the raw material into fine particles. At this time, the diameter of the finely divided particles is preferably 1000 μm or less, more preferably 500 μm or less, and still more preferably 100 μm or less in order to obtain smooth physical properties. The homogenizing treatment may be performed for each raw material, or may be performed for the whole raw material. In the present invention, in addition to the above-described components, if necessary, water, salt, saccharides, using arbitrary raw materials such as seasonings, by appropriately adjusting these, (a) salt content,
It is important to adjust one or more selected from (b) the degree of sweetness and (c) the pH, whereby the flavor characteristics of the raw material are exhibited in the low-temperature region, thereby exhibiting good taste, and eating in the low-temperature region. New roux foods suitable for brewing.

For the adjustment of the salt content, salt or a raw material containing the same is appropriately blended, and the content of the salt is adjusted to 20% of the conventional content of the salt which is suitable for eating in a warm state.
As described above, by adjusting the content to be preferably 30 to 70% higher, the flavor characteristic based on saltiness is favorably exhibited in a low temperature range. More specifically, for example, when the roux food is curry, in order to improve the flavor characteristics, the salt content is set to 1.2%.
It is preferable to set it as above, and it is more preferable to set it to 1.3 to 1.7%. When the roux food is a stew, the content is preferably 0.6% or more, and 0.7 to 1.2%.
More preferably, it is most preferably 0.9 to 1.1%.
It is.

[0010] In addition, by increasing the degree of sweetness adjustment as compared with conventional ruu foods, a flavor characteristic based on sweetness is favorably exhibited in a low temperature range. Specifically, for example, if the Ryu food is curry,
It is advisable to appropriately mix and adjust the raw material containing the sweetness component so that the degree of sweetness at 10 ° C. corresponds to a case where sucrose is contained at 1.2% or more, more preferably 1.4 to 1.7%. When the roux food is a stew, the sweetness at 5 to 10 ° C is 0.9% or more of sucrose, more preferably 1.
Raw materials containing a sweet component can be appropriately blended and adjusted so as to correspond to the case of containing 0 to 1.6%. Also,
By adjusting the pH to be lower than the pH range of conventional luu foods, the flavor characteristic based on sourness is favorably exhibited. Specifically, for example, when the roux food is curry, the pH is 5.6% or less, and more preferably 4.9 to 5.
It is better to adjust to 4. In addition, when the Ryu food is a stew, the pH of the cream-based stew is 6.3 or less,
More preferably, it is adjusted to 5.5 to 6.2, and in other cases, it is adjusted to 5.8 or less, more preferably 5.0 to 5.4.
It is good to adjust. The pH can be adjusted by appropriately mixing tomato, apple, worcestershire sauce, wine, chutney, yogurt, citric acid and the like.

As described above, the roux food of the present invention exhibits good flavor characteristics based on at least one selected from (a) salt content, (b) sweetness, and (c) pH by specifying at least one of them. However, particularly when both (a) the salt content and (b) the degree of sweetness are specified, the flavor characteristics of each can be further enhanced, and the whole flavor can be united. And p
When H is also specified, the above effect is further synergistically improved. In addition, the roux food of the present invention, when eaten over ingredients such as warm cooked rice, vegetables, etc., flavor components such as spices are satisfactorily perfumed with an increase in the temperature due to heat transfer from the ingredients, and thus the raw materials blended. The whole flavor becomes even clearer, making it a new menu especially suitable for summer eating.

In the present invention, in addition to the above components, a thickening substance can be used in combination. Examples of the thickener include thickeners other than starch, fibrous materials, proteins and the like, and these can be used alone or in an appropriate combination. Specifically, gum arabic, xanthan gum, guar gum,
It is particularly desirable to use gum such as locust bean gum, milk protein (milk casein), gelatin, gluten, pectin, dextrin and the like. When a thickening substance is used in combination in the present invention, it is preferably contained in the luu food of the present invention in an amount of 0.01 to 5% or less, more preferably 0.05 to 3%.
It is as follows. As a result, a smooth and palatable mouthfeel is achieved. Further, in the present invention, an emulsifier can be blended to improve the dispersion (emulsification) of the oil and fat and the aqueous raw material, and other ingredients such as meat, seafood, vegetables, fruits and the like can be blended. In addition, an antioxidant can be added to prevent oxidation of fats and oils. At this time, it is preferable to use 0.01 to 1% as an emulsifier in order to smooth the physical properties of the roux food, and as an antioxidant, to use 0.01 to 0.2 in preventing oxidation of fats and oils. % Is preferably used.

When liquid materials such as vegetables, fruit juices, and various extracts are used, it is desirable to use them as W / O emulsions (including an emulsifier if necessary). This makes it possible to enhance the dispersibility (emulsification) of the fat and oil and the aqueous raw material, more suitably achieve the flavor adjustment by the flavor adjusting means, and prepare a liquid or pasty luu food having smooth physical properties. The luu food of the present invention has a product temperature of 5
The viscosity at -10 ° C is preferably 8,000 cp or less, more preferably the viscosity at 5-10 ° C is 5,000 cp or less, and further preferably the product temperature is 5-5.
The viscosity at 10 ° C. is 2000 cp or less. Also,
Liquid luu foods having a viscosity of 800 cp or less at a product temperature of 5 to 10 ° C. are also preferable. By adjusting to the above viscosity range, even if the viscosity changes during eating, the mouthfeel and flavor become good, and in particular, a luu food in a new form having a relatively low viscosity and a texture with a body feeling can be obtained. In particular, it is suitable as a curry or stew to be cooled and eaten (the above-mentioned luu foods).

On the other hand, if the viscosity is less than 800 cp, it becomes a low-viscosity, smooth and fluid liquid, which is suitable as a completely new cool curry or stew to be eaten by cooling (the above-mentioned roux food). ). These viscosities can be appropriately achieved by using the physical property adjusting means (a) to (b), a thickening substance, an emulsifier, or the like, or a combination thereof. The viscosity can be easily measured by a B-type viscometer or the like. When the roux food of the present invention is placed in a flexible tube-shaped or bag-shaped container, it is cooled in a refrigerator or the like, and then the roux can be hung on cooked rice or the like at the time of eating to be easily eaten. Further, the food in the container may be a chilled product. The liquid or pasty roux food of the present invention is not heated and cooked in a refrigerator or the like at the time of eating, and is cooled in a refrigerator or the like.
Take it out of the refrigerator or the like, and put it on rice, vegetables, potatoes, various noodles, etc. and eat it at low or normal temperature. At this time, the cooled luu food may be eaten alone, or may be eaten in combination with hot rice, vegetables and other foods. Further, the food may be cooled to a temperature range lower than the refrigeration temperature range (temperature range in which the temperature does not freeze) or higher. Lou food of the present invention,
It is a feature that cooking is not performed during eating, and it is needless to say that heat treatment can be appropriately performed in a manufacturing process.

Further, the present invention provides a roux food base for preparing a roux food for eating in the above low temperature range. The above-mentioned base material usually does not add water thereto,
If necessary, it is a base material for preparing the luu food of the present invention by heating and cooking (with ingredients such as meat and vegetables) (the luu prepared by cooking is cooled and eaten). The base material is usually prepared as a solid, powder, granule, flake, paste, liquid, etc. by mixing and dispersing appropriate raw materials such as fats and oils, wheat flour and spices, heating and cooling. Of course,
Needless to say, in the case of a commercial product, it can be subjected to appropriate treatment for imparting storage stability. When the food base material is in the form of a paste, liquid, or the like, luu food can be prepared very easily by adding water and ingredients to the mixture, mixing and heating if necessary. The composition of the raw materials of the base material, the manufacturing method, and the like are configured so that the luu food can achieve the above-described configuration and performance by appropriate cooking operations. Also, if the paste-like, liquid-like base material is placed in a flexible tube-like or bag-like container,
It is preferable because it can be easily taken out of the container by an operation such as extrusion to prepare a ruu food. In the above description of the present invention, the content of the raw material and the viscosity of the ruw food refer to those of the ruw food excluding ingredients.

[0016]

According to the present invention, it is possible to provide a eating mode in which roux foods such as curries, which have been conventionally eaten in a warm state, are cooled and eaten. In addition, by specifying one or more selected from (a) salt content, (b) sweetness, and (c) pH, eating in a low-temperature range can exhibit good taste without a decrease in flavor in a low-temperature range. New roux foods such as curry and the like can be provided. Furthermore, a menu with a refreshing sensation suitable for eating in summer can be provided by adding hot vegetables to vegetables such as cooked rice and vegetables, or by adding summer vegetables such as eggplant, pumpkin and tomato, and beans. Next, the present invention will be described with reference to examples. In addition, the viscosity in each Example is B
It was measured by a type viscometer (R100 type viscometer, manufactured by Toki Sangyo Co., Ltd.).

[0017]

【Example】

Example 1 Curry salad oil (melting point −10 ° C.) 35 parts by weight (hereinafter abbreviated as “parts”) and 20 parts of flour were roasted into curry powder 7
1 part of spices, 10.2 parts of salt, 10.2 parts of sugar, 0.001 part of citric acid and 700 parts of water.
After heating and mixing for 150 minutes, as ingredients, 150 parts of chicken and 100 parts of onion
, 50 parts of eggplant, 80 parts of peppers and 100 parts of tomato were added and further heated to prepare curry. The curry (excluding ingredients) has a salt content of 1.5%, a sweetness at 10 ° C corresponding to 1.5% by weight of sucrose, a pH of 5.3, a viscosity at a product temperature of 5 ° C of about 3700 cp, Viscosity at 10 ° C. is about 3300 cp, and in the above temperature range, fluid oil (fat content about 6%), pregelatinized wheat flour (starch content about 2.6%) and other ingredients are uniformly dispersed (spice grains) Diameter about 100
Μ300μ, containing about 0.15% of turmeric as a spice, and about 0.8% of a low-temperature volatile aromatic spice composed of cumin, cinnamon, cardamom, etc.). The curry was cooled to room temperature, placed in a refrigerator, and cooled to about 5 ° C. Curry served from the refrigerator (product temperature about 10
℃) was cooked on rice cooked in the same manner as a conventional curry, and was eaten. As a result, it was a high-quality food having smooth viscosity and mouthfeel, and having a sufficient flavor of spices and the like.
In addition, the texture and flavor of summer vegetables were utilized, and they were refreshing (especially suitable for summer eating).

Example 2: 30 parts of curry base salad oil (melting point -10 ° C), 20 parts of pregelatinized flour,
7 parts of modified starch (Matsunoline CM, manufactured by Matsutani Chemical Co., Ltd.), 8 parts of curry powder, 1 part of spices, 10.2 parts of salt, 10.2 parts of sugar and 0.1 part of citric acid are heated at about 120 ° C. for about 20 minutes. Mixed (basic raw materials). Separately, salad oil (melting point -10
C), 5 parts of onion extract, 0.1 part of monoglycerin fatty acid ester and 0.2 part of soybean lecithin were added, and the mixture was homogenized for 2 minutes to obtain a W / O emulsion. This emulsion was added to the above-mentioned basic raw materials, heated and mixed in a scraping type heat exchanger at a product temperature of about 85 ° C. for about 30 minutes, and subjected to a homogenizer to obtain a curry roe base material. The base material was cooled, and 100 g of a polyethylene flexible tube container was filled and sealed to produce a curry base material in a tube container. The curry substrate could be easily extruded from the tube container.

Example 3 Curry To 100 parts of the curry base material of Example 2, 700 parts of water and the same ingredients as in Example 1 were added and heated to prepare the curry. The curry (excluding ingredients) has a salt content of 1.5% and 10 ℃
Corresponds to the case where the sweetness contains 1.5% by weight of sucrose,
pH 5.3, viscosity at product temperature 5 ° C about 2400 cp, 10
Viscosity at about 1900 cp, fluid oil (fat content about 4.8%), pre-gelatinized starch about 2.9% and other raw materials in the above temperature range (spice particle size less than about 100μ) About 0.18% of turmeric as a spice and about 1.0% of an aromatic spice consisting of cumin, cinnamon, cardamom and the like which is volatile at a low temperature). When the curry was eaten in the same manner as in Example 1, it was a high-quality curry having rich flavor, smooth viscosity, and mouthfeel.

Example 4: Curry Curry was prepared in the same manner as in Example 3 except that 900 parts of water was added to the curry base material of Example 2. The curry (excluding ingredients) has a salt content of 1.2% and a sweetness at 10 ° C. corresponding to 1.2% by weight of sucrose, a pH of 5.3, a viscosity at a product temperature of 5 ° C. of about 700 cp, It has a viscosity of about 500 cp at 10 ° C. and a fluid fat (oil content of about 3.
9%), about 2.4% of pregelatinized starch and other raw materials in a uniformly dispersed form (spice particle size less than about 100μ, turmeric as spice about 0.14%, cumin, cinnamon, cardamom, etc. at low temperature) About 0.8% of volatile aromatic spices
Is included). The curry was taken out of the refrigerator as in Example 1 and hung over a vegetable salad, and was eaten. It was of high quality with a rich flavor, low viscosity and a very smooth mouthfeel. Provided.

──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Hiroko Higashi 1-5-7 Mikitei Sakaecho, Higashiosaka-shi, Osaka House Foods Co., Ltd. (56) References JP-A-51-139642 (JP, A) 46-15652 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/39-1/48 A23L 1/195

Claims (8)

(57) [Claims] 1. At least fats and oils , pregelatinized starch , salt content
And spices and disperse or disperse and dissolve in water.
With a pH of 4.9 to 5.4 and a salt content
There characterized in that it is a 1.3 to 1.7 wt%, liquid or pasty curry roux food for eating at a low temperature region without cooking. Wherein sweetness at 5 to 10 ° C. is roux food of claim 1, wherein corresponds to the case of containing sucrose 1.2% by weight or more. Wherein the content of turmeric is roux food of claim 1, wherein 0.2% or less. 4. At least fats and oils , pregelatinized starch , salt content
And spices and disperse or disperse and dissolve in water.
PH 5.5-6.2, salt content
There, characterized in that 0.9 to 1.1 wt%, liquid or paste-like stew roux food for eating at a low temperature region without cooking. 5. The roux food according to claim 4 , wherein the sweetness at 5 to 10 ° C. corresponds to a case where sucrose is contained in an amount of 0.9% by weight or more. 6. The method of claim 1 or 4 roux food according including spice having aromatic character in a low temperature range. 7. A product temperature 5-10 claim 1 or 4 roux food according flowable or viscosity suitable for eating at ° C.. 8. A roux food base for preparing the roux food according to claim 1 or 4 .