JP3117073B2 - Wheat flour luu and method for producing ruu using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD [0001] The present invention has a strong scent,
The present invention relates to a method for producing flour roux capable of imparting a unique flavor to curry and the like, and a method for producing a flavorful curry roux and the like using the flour roux.More specifically, the present invention relates to a method for producing flour roux. In manufacturing,
While making it possible to simplify the heat treatment operation that skill was inevitable, and a method for producing a new flour luw capable of obtaining a full-fledged flavor of the flour luu,
The present invention also relates to a method for producing a roux which makes it possible to produce a high-quality curry, stew or the like roast having a good flavor using the above-mentioned wheat flour.

[0002]

2. Description of the Related Art Conventionally, when producing roux such as curry roux, fats and oils are dissolved, and flour is added to the flour to sufficiently absorb the fats and oils. It was customary to add powder and the like and heat and mix. Flour roux obtained by roasting process,
It is a very important factor (base material) for obtaining roux such as curry roux with a good flavor, having a characteristic flavor of roasted fats and oils and flour. Generally, in order to obtain a preferable flavor of the above-mentioned flour roux, a roasting treatment at 100 ° C. or more is necessary. In this case, if the degree of roasting is low, the desired flavor cannot be obtained. Because there is a problem of burning or the bitterness due to overheating the flour,
The heat treatment of flour roux had to be performed carefully. As described above, the production of high-quality wheat flour requires skill, and the special operation in the heat treatment was unavoidable.Therefore, in the production of wheat flour, the above problems were avoided as much as possible. There has been a demand for a new method capable of easily producing a high-quality flour roux having a good flavor.

[0003]

DISCLOSURE OF THE INVENTION In view of the above circumstances, the present invention provides a wheat flour which has a strong scent and can easily produce a high-quality wheat flour roast which can impart a unique flavor to curry and the like. It is an object of the present invention to provide a new method for producing roux and a method for producing roux such as curry and stew having a good flavor.

[0004] The present inventors have conducted intensive studies to achieve the above object, and as a result, when producing flour roux,
In addition to specifying the conditions of the roasting process, a flavoring material such as curry powder and / or a spice such as pepper are used in addition to the main ingredients such as oil and fat, and under the conditions of the roasting process, fats and oils, flour and flavoring materials are used. By specifying the time of addition of the spices and spices, it is possible to obtain flour roux of desired quality, and to use this to produce a roast such as curry and stew with a good flavor, thereby completing the present invention. Reached.

[0005]

According to a first aspect of the present invention, there is provided:
Roasting the main ingredients fats and oils, flour, flavor ingredients and / or spices
A method for producing a wheat flour by roasting , comprising: (1) gradually increasing the temperature of the raw material in a roasting pot until the temperature reaches 100 ° C. to 135 ° C. in the initial, middle and late stages of the roasting process ; (2) Use fats and oils at the beginning of the roasting process, (3) Use flour at any time of the roasting process, (4) At least until the middle stage of the roasting process Using 0.4 to 45% by weight of a flavoring material, 0.1 to 5% by weight of a spice at the end, or a combination of the two. . Further, the second aspect of the present invention relates to an oil as a main raw material.
Roasting fat and flour, flavor ingredients and / or spices
A method for producing flour roux, comprising: (1)
Raw materials are mixed and roasted by gradually increasing the product temperature in the initial, middle and late stages of the roasting process until the temperature reaches a high temperature range of 120 ° C. to 190 ° C. in a roasting oven. (2) First of the roasting process using fat and oil, (3) use of flour after the middle period of the roasting process, (4) whether to use from 0.4 to 45% by weight of flavoring material until at least mid-term of the roasting process, the spices to end 0 0.1 to 5% by weight or a combination of the two. Further, the present invention provides a method for producing the above-mentioned flour roux, wherein the flavor raw material is at least one selected from curry powder, onion, garlic, ginger, peanut butter, and the spice is selected from pepper, pepper and coriander. Or a method for producing the above-mentioned wheat flour roux,
Is a desirable embodiment. Further, a third aspect of the present invention is the production of a curry, a stew or the like roux characterized by adding a flavoring ingredient, a spice and the like as necessary to the flour roux obtained by each of the above aspects and subjecting to heat treatment. The way.

[0006]

Next, the present invention will be described in more detail. The flour roux referred to in the present invention is a base material for roux such as curry and stew obtained by roasting an oil or fat as a main raw material and flour. In addition, curry, stew and other roux are produced by adding flavor ingredients to the above-mentioned flour roux, heating and mixing, and, if necessary, adding water and various ingredients and cooking by boiling. , Powder, paste, liquid and the like.

In the present invention, in the production of the above-mentioned wheat flour, it is important to particularly specify roasting treatment conditions, use flavor materials and spices, and specify the time of addition of fats and oils, flour, flavor materials and spices. is there. That is, in the first embodiment of the present invention, the raw material is heated at 100 ° C. to 135 ° C., preferably 11 ° C.
The temperature of the product is gradually increased until the temperature reaches 0 ° C to 125 ° C, and the mixture is roasted. Under the above conditions, the flavors of the raw materials used are sufficiently extracted and fused during roasting, and flour is used at an arbitrary time (for example, from the beginning of roasting) to prevent the occurrence of bitterness and the like, and take a predetermined time. Therefore, the flavor can be fully extracted. When the attained product temperature exceeds the above-mentioned range, the above-mentioned bitterness and the like tend to be easily generated. In addition, the roasting process is carried out in a state where the initial moisture content of the raw material is less than 10% and the oil content is less than 50%, and the powder is roasted, so that the flavor of the raw material is extracted to obtain high-quality flour roux. Desirable above. Incidentally, the roasting treatment can be performed using a normal roasting pot or the like, and it is usually sufficient to heat to the above-mentioned reached product temperature over 20 to 90 minutes and hold at the product temperature for about 1 to 15 minutes. This is the same in the second embodiment of the present invention. In the present invention, the initial stage of the roasting process refers to a period corresponding to approximately one-fourth of the initial roasting time including the above-mentioned holding time, and the end period corresponds to the last quarter. And medium term means between these.

In the first embodiment of the present invention, fats and oils are used at the beginning of the roasting process. By sequentially adding other raw materials to the heated fat and oil and roasting, a unique roasted flavor can be obtained. The flour can then be used at any time.
That is, since the roasting conditions can prevent the generation of bitterness due to flour, the roasted flavor can be sufficiently extracted from the initial stage of roasting. It is desirable to add the flour at the beginning or at the beginning of roasting from the above point. It is desirable to use wheat flour dried to a moisture content of 8% or less by hot-air drying or the like from the viewpoint of obtaining curry roe or the like having a viscosity property that is easy to process. The amounts of the fat and oil and the flour to be added may be in accordance with a conventional method, and are not particularly limited.

In the present invention, flavor materials are used at least until the middle stage of the roasting process. That is, by roasting the flavor raw material together with the above-mentioned main raw material, the flavor of the flavor raw material is fused with the roasted flavor of the main raw material, and a wheat flour roast having a characteristic strong flavor can be obtained. It is desirable from the above point that the flavor material is added at the beginning or early stage of roasting. The flavoring ingredients were curry powder, onion, garlic, ginger, and peanut butter.
It is particularly preferable to use at least one of these in order to obtain a wheat flour having the above-mentioned specific flavor. The flavor ingredient is 0.4 to 45% by weight (hereinafter abbreviated as%) in the flour luw,
Preferably, 10 to 38% is added. Thereby, the above-mentioned effect is suitably obtained. When the amount is less than this range, the effect is weakened, and when the amount exceeds the range, the flavor tends to be too strong. The curry powder is a so-called curry powder, which is a combination of several to several tens of spices, such as turmeric, cumin, nutmeg, and coriander, depending on preference for curry, and is particularly limited. Not something.

In the present invention, a spice is used at the end of the roasting process instead of, or in addition to, the addition of the above-mentioned flavor materials. The spice is roasted at a high temperature for a short period of time, so that the flavor is drawn straight without volatilizing and fused with the flavor of other raw materials, thereby obtaining a wheat flour roux with a unique strong flavor. As the spice, it is most desirable to use one or more selected from pepper, pepper and coriander in order to obtain the above-mentioned flavor improving effect. The spices may be added to the flour roux in an amount of 0.1 to 5%, preferably 0.3 to 2% in the same manner. In addition, it is also possible to modify the above-mentioned first embodiment and perform the roasting treatment at a temperature exceeding 135 ° C. and 190 ° C. or less, preferably 145-160 ° C. In this case, while accompanied by the occurrence of bitterness of flour to some extent, for example,
The flour added from the beginning is sufficiently roasted to exhibit a strong roasted flavor, and the spices and the like added at the end of the period exhibit a sharp flavor at a high temperature, so that a flour roux having a unique flavor is obtained. Then, when producing roux such as curry, stew, etc., the flour roux obtained in the first aspect and / or the flour roux obtained in the second aspect,
By using 95% and 5-30% of the above-mentioned flour roux together, it becomes possible to bring out the above-mentioned roasted flavor to the roux.

Next, in the second embodiment of the present invention, the raw material is
The mixture is roasted by gradually increasing the product temperature until the temperature reaches 20 ° C to 190 ° C, preferably 125 ° C to 160 ° C. According to the conditions in the high temperature range, strong flavors such as flavor raw materials and spices are extracted, and the powdery odor of the flour added after the middle period is eliminated, and the flavor is sufficiently extracted in a short time. And the like can be prevented. When the attained product temperature exceeds the above-mentioned range, the above-mentioned bitterness and the like are liable to be generated.

In the second aspect of the present invention, the fats and oils, flavoring ingredients and spices may be used in the same manner as in the first aspect, but in particular flour must be used after the middle stage of the roasting process. As described above, the second aspect of the present invention mainly aims to obtain a strong flavor of the raw material by heating to a high temperature range. In this case, if the flour is added from the beginning, the bitterness and the like due to roasting at a high temperature for a long time are considered. Remarkably occurs. Therefore, it is avoided by using it after the middle stage of roasting, and the roasted flavor of the flour is extracted in a short time at a high temperature. In the second aspect of the present invention, each raw material and the amount added are the same as those of the first raw material
This is the same as the embodiment.

[0013] A third aspect of the present invention relates to a method of producing curry, stew or the like roux using the flour roux obtained in the above-mentioned aspect. That is, the wheat flour obtained in the first embodiment and / or the wheat flour obtained in the second embodiment further include, for example, oils and fats, spices, curry powder, salt, sugar, milk powder, meat extract and the like. Add seasoning, flour, etc., heat and mix at about 70-110 ° C, then add
After cooling to about ° C, the product is filled into a container, solidified and cooled in a freezer or the like, and packaged to obtain a product. in short,
Curing, stew and the like may be produced by a conventional method using the wheat flour obtained in the above embodiment.

[0014]

Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples. Example 1 (1st mode) 40 parts by weight of fats and oils (head), 30 parts of flour, 15 parts of curry powder, 5 parts of onion powder and 10 parts of peanut butter were put in a diagonal cooker. After mixing and roasting, the product temperature is 124 after 60 minutes.
When the temperature reached ℃, the heating was stopped, and the mixture was cooled to produce flour roux. This flour roux had a deep and strong flavor. The flour has a moisture content of 8 by hot air drying.
% Was used.

Example 2 (First embodiment) 44 parts of fat and oil (head) and 55 parts of the same dry wheat flour as in Example 1 were put into an oblique cooker and mixed and roasted. After 50 minutes, the raw material temperature was reduced. When the temperature reached 120 ° C., 1 part of pepper was added, and the mixture was roasted for another 10 minutes to reach a temperature of 12 ° C.
When the temperature reached 5 ° C., the heating was stopped and the mixture was cooled to produce flour roux. This flour roux had a straight spicy strong flavor.

Example 3 (Second Aspect) 40 parts of fats and oils (head) and 40 parts of curry powder were put into an oblique cooker and mixed and roasted.
Example 1 When the material temperature of the raw material reached 140 ° C. after 5 minutes.
20 parts of the same dry flour was added, and the mixture was roasted for another 25 minutes. When the product temperature reached 120 ° C., the heating was stopped, and the mixture was cooled to produce flour roux. This flour roux had a deep and strong flavor.

Example 4 (Second aspect) 40 parts of fats and oils (head) and 35 parts of curry powder were put into an oblique cooker and mixed and roasted.
Example 1 When the material temperature of the raw material reached 135 ° C. after 0 minute,
Add 24 parts of the same dry flour and 1 part of pepper, and add another 15 parts.
When the product temperature reached 115 ° C. after roasting for a minute, heating was stopped, and the mixture was cooled to produce flour roux. This flour roux had a straight spicy strong flavor.

Example 5 (Third Aspect) Powder obtained by mixing the flour roux obtained in Example 1 with 18 parts of oil (fat), 10 parts of salt, 10 parts of sugar, 8 parts of corn starch and 1.5 parts of amino acids. The raw material and 6 parts of the aqueous raw material were added, heated and stirred again, and heated to about 106 ° C. over about 40 minutes to produce curry roe.
The corn starch used was dried to a moisture content of 4% by hot air drying. During the heating and stirring, the curry roe had a suitable viscosity that could be easily stirred.
Using the above curry roux (solid roux), in a conventional manner,
The curry cooked by boiling with water and ingredients was of high quality with a deep and strong flavor. Further, curry roe was similarly produced using the wheat flour obtained in Examples 3 and 4 above. As a result, high quality products having excellent flavor were obtained.

Example 6 (Third Aspect) 20 parts of fats and oils (head), 6 parts of salt, 7 parts of sugar and 1 part of whole milk powder were added to the wheat flour obtained in Example 2
0 parts, and heat and stir again.
The mixture was heated to ℃ to produce stew. The stew cooked by boiling water and ingredients with the above-mentioned stew (solid roux) in a conventional manner was spicy, high-quality with a deep, strong flavor. Further, the solid ruw had good preservability at room temperature.

[0020]

As described in detail above, the present invention specifies the conditions of roasting treatment when producing flour roux, and in addition to the main raw materials such as fats and oils and flour, flavor materials such as curry powder. And / or using spices such as pepper and specifying the time of addition of fats and oils, flour, flavor raw materials and spices under the roasting conditions to obtain the desired high-quality flour roux. According to the present invention, a high-quality wheat flour roux having a strong aroma and capable of imparting a unique flavor to curry and the like is obtained, and a high-quality curry with good flavor and a roux such as stew can be easily produced using this. be able to. In addition, when spices, curry powder and the like are added to flour luw and heat treatment is performed at less than 100 ° C. to produce luw, spices, fats and oils are decomposed by an enzymatic reaction of lipase contained in curry powder, and the like. There is a problem that storage stability is impaired. However, according to the present invention, spices, curry powder and the like are added to wheat flour and roasting is performed under the above-mentioned conditions to inactivate lipase, and to produce a ruw having good flavor and excellent preservability together with good flavor. Becomes possible.

Claims (5)

(57) [Claims] An oil and a flour as main raw materials, flavor raw materials and / or
Or by roasting spices to produce flour roux
Then, the following constitution: (1) The raw material is mixed and roasted by gradually raising the product temperature in the initial, middle and late stages of the roasting process until the temperature of the raw material reaches 100 ° C. to 135 ° C., (2) ) Using fats and oils at the beginning of the roasting process, (3) using flour at any time of the roasting process, and (4) using a flavor material at least by the middle stage of the roasting process.
0.4 to 45 or using wt%, 0.1 spices to end
5% by weight or a combination of the two. 2. Raw materials of fats and oils and flour, flavor raw materials and / or
Or by roasting spices to produce flour roux
Then, the following constitution: (1) The raw material is gradually heated in the initial, middle and late stages of the roasting process until the raw material reaches a high temperature range of 120 ° C to 190 ° C by a roasting pot. (2) Use fats and oils at the beginning of the roasting process, (3) Use flour after the middle stage of the roasting process, (4) At least until the middle stage of the roasting process Flavor ingredients
0.4 to 45 or using wt%, 0.1 spices to end
5% by weight or a combination of the two. 3. The flavor ingredient is curry powder, onion,
The method for producing flour roux according to claim 1 or 2, wherein the flour is at least one selected from garlic, ginger, and peanut butter. 4. The spice is one or more selected from pepper, pepper and coriander.
A method for producing the wheat flour described above. 5. A curry characterized by adding a flavor material, a spice and the like to a wheat flour obtained by the method for producing a wheat flour according to claim 1 and / or heating, if necessary, and performing a heat treatment. , Stew and the like.