JP3118410B2 - Method for producing roux and flavor raw material composition used therefor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a roast such as curry and stew having a good taste, and a flavor raw material composition used for producing a roast having a good taste.

[0002]

2. Description of the Related Art In general, instant curry (solid roux) is
The oil and fat and the flour are heated and mixed at 100 ° C. or higher, and flavor ingredients such as salt and curry powder are added to the mixture, and the mixture is cooled and solidified to be manufactured. Various flavor ingredients have been used to improve the flavor of curry, and onion powder has been added to enhance the unique sweetness and aroma, and flavoring has been performed with garlic powder. In addition, according to the above-mentioned flavored raw material of the dried product, there is no problem of raising the water content of the luu, raising the viscosity of the luu due to the increase of the water content, and deteriorating the processability (for example, it is difficult to stir). There is no advantage. However, with the above-mentioned flavored raw materials of the dried product, the flavor extracted by the roux tends to be weak.

[0003]

SUMMARY OF THE INVENTION In view of the above circumstances, the present inventors have developed a new technique for producing a roux having a further improved flavor as compared with the prior art using a dry flavored material. As a result of intensive research for the purpose of developing, by mixing and roasting a dried product of animal and plant raw materials and fats and oils, it becomes a flavor raw material composition in which the flavor of the material is suitably and strongly expressed. It has been found that the intended purpose can be achieved by manufacturing, and the present invention has been completed.

[0004]

According to the present invention, there is provided a method for producing a roux comprising at least a step of using at least fats and oils, a starch-based raw material and a flavor raw material, and optionally heating these raw materials. A method for producing ruw, characterized in that the flavor raw material contains a flavor raw material composition obtained by mixing and roasting a dried animal and plant raw material and a fat or oil. Furthermore,
The present invention provides a flavor raw material composition for use in the production of roux obtained by mixing and roasting a dried product of animal and plant raw materials and fats and oils,
Included as another aspect.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The roux referred to in the present invention is a roux such as curry, stew and the like, and if necessary, water, various ingredients are added and cooked by cooking, solid, powder, paste, liquid and the like. Things. Such a roux is generally prepared by mixing a fat and a flour with heat at about 100 to 140 ° C. to prepare a flour roux, and then adding a flavor material or the like, or heating these raw materials at the above temperature at a time. It is manufactured by mixing.

In the present invention, it is important to use, as the flavor raw material, a flavor raw material composition obtained by mixing and roasting a dried animal and plant raw material and fats and oils in the above-mentioned method for producing roux. Hereinafter, the flavor material composition of the present invention will be described.
First, any of dried animal and plant raw materials may be used. Vegetables (onions, garlic, tomatoes, etc.), fruits (apples, chutneys, etc.), meat, chicken, seafood, etc. , Spices, and dried microorganisms (such as yeast). In particular, onion powder, garlic powder, curry powder, coriander powder, and beef powder are desirable in order to obtain a composition having a preferable flavor and to use the composition to obtain a roast having an excellent flavor. The dried product may be either a dried animal or plant raw material alone or a dried product obtained by appropriately combining the raw materials. There is no limitation on the drying method, and any method may be used as long as it is obtained by a drying treatment using a usual method such as hot air drying or solar drying.

The form of the dried product is not particularly limited, and may be any of a powder, a crushed product, a hole and the like. The dried product is preferably in the form of a powder, and in this case, the particle size is about 500.
μm or less, and preferably a water content of about 8% by weight or less (hereinafter abbreviated as%). By mixing and roasting the above-mentioned dry powdery material with fats and oils, a flavor composition having excellent flavor and a uniform and low moisture content is obtained. There is no problem such as increasing the viscosity of the resulting resin, and excellent workability can be obtained. When the particle size exceeds the above-mentioned numerical value, the tongue tends to be poor when the composition is used as it is for luw, and when the water content exceeds the above-mentioned numerical value, the viscosity and storage stability of luu may be affected.

The above-mentioned dried animal and plant raw materials and fats and oils are mixed and roasted to obtain a flavor raw material composition. Any edible oils and fats may be used as the oils and fats, and a part of the main raw material of the roux, such as head and lard, may be used. The use ratio of the dried product and the fat or oil is not particularly limited, but 0.2 to 4 parts, preferably 0.5 to 2 parts of the dried product may be used with respect to 1 part by weight (hereinafter abbreviated as part) of the fat or oil. . According to the above usage ratio, the flavor of the animal and plant raw materials is strongly extracted, and this is fused with the roasted flavor of fats and oils to provide a flavor raw material composition of excellent quality that can impart a unique flavor when used for roux. Obtainable. If the use ratio of the dried product is less than the above lower limit, the flavor of the animal and plant raw materials cannot be sufficiently extracted, while if it exceeds the upper limit, the flavor of the animal and plant raw materials tends to be too high and the composition tends to have an aggressive taste.

As a means for mixing and roasting a dried product and an oil or fat, any means may be employed. The use of an open roasting pot is preferred for obtaining a flavorful composition. Roasting conditions are 100 to 160 ° C., preferably 120 ° C.
~ 140 ° C for 5 to 120 minutes, preferably 60 to 10
It is good to carry out for 0 minutes. With these, the flavor of the animal and plant raw materials is strongly extracted, and this is fused with the roasted flavor of fats and oils to obtain a high quality composition. If the roasting conditions are below the lower limit of the above condition range, the above effects cannot be sufficiently obtained. On the other hand, if the roasting conditions exceed the upper limit, the raw materials tend to be burnt or burnt smell.

[0010] The flavor material composition of the present invention is obtained as described above, and luu may be produced by using the same as a conventional flavor material. In the case of a composition using a dried substance such as a hole, the solid substance can be removed by an appropriate means before use. In addition, as a conventional flavor raw material, any one can be used. For example, powder products such as salt, sugar, and onion powder, seasonings (amino acids),
Juices, extracts, dairy products, meat, seafood, vegetables, fruits, etc.
Bouillon, spices and curry powder. The flavor raw material composition of the present invention can be used in combination with the above-mentioned flavor raw materials as appropriate according to the flavor of the desired roux.

[0011] Further, in the case of producing a roux, a fat and a starch-based raw material (flour, starch, etc.) are heated and mixed at about 100 to 140 ° C to produce a flour roux, which is then subjected to a finishing heat treatment (for example, 70 to 140 ° C). 121 ° C.).
In the above case, in particular, adding the flavor raw material composition of the present invention at an early stage of the finishing heat treatment suitably draws out the flavor desired from the composition, and promotes fusion of the flavor with other raw materials, This is preferable because high-quality luu can be produced.

Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples.

Example 1 (Production of Flavor Raw Material Composition) 1 part of fat and oil (lard) and 1 part of onion powder were heated and mixed at about 135 ° C. in an open heating kettle for about 90 minutes to produce a flavor raw material composition. did. The above-mentioned onion powder is obtained by pulverizing hot-air dried onions, and has a particle size of about 300 μm or less and a water content of about 2.5 μm.
%. The above composition had a unique flavor in which the roasted flavor of onion and oil and fat was fused.

[0013]

Example 2 (Production of Flavor Raw Material Composition) 1 part of fat and oil (lard) and 1 part of curry powder were mixed in an open heating kettle for about 1 minute in about 50 minutes.
The mixture was heated and mixed at 45 ° C. to produce a flavor raw material composition. The curry powder had a particle size of about 300 μm or less and a water content of about 2.5%. The above composition had a unique flavor in which the curry powder and the roasted flavor of fats and oils were fused.

[0014]

Example 3 (Production of curry roe) 8 parts of fat and oil (lard), 12 parts of flour
The portion was heated and stirred to about 120 ° C. in a heating pot over about 35 minutes, and then cooled to about 70 ° C. to produce flour roux.
9.5 parts of salt, 10 parts of sugar, 11 parts of corn starch, 7.1 parts of curry powder, 1.5 parts of amino acids, 5.7 parts of aqueous material, and an onion composition (obtained in Example 1) ) 1 part and 1.2 parts of the curry powder composition (obtained in Example 2) were added thereto, followed by heating and stirring again.
The mixture was heated to about 106 ° C. over 0 minutes to produce curry roe.

Using the above curry roux (solid roux),
The curry cooked by boiled with water and ingredients according to a conventional method has a unique onion sweetness, aroma and curry powder flavor, and has an extremely excellent flavor as a whole.

[0016]

As described in detail above, according to the present invention,
By mixing and roasting the dried animal and plant raw materials and the fats and oils, a flavor raw material composition in which the flavor of the material is suitably and strongly expressed is obtained, and by using this to produce luu, the flavor required from the above composition is obtained. , And a high-quality roux can be manufactured.

Claims (3)

(57) [Claims] 1. A method in which a dried animal and plant raw material and fats and oils are mixed at 100 °
A flavor raw material composition prepared by mixing and roasting at C to 160 ° C. for 5 minutes to 120 minutes is prepared, using at least fats and oils, starch-based materials and other flavor materials,
The above-mentioned flavor raw material composition is added to the above-mentioned finish heat treatment before or at an early stage, and these materials are subjected to finish heat treatment at 70 to 121 ° C. If necessary, water and various ingredients A method for producing an instant roast that is cooked by adding simmering. 2. The method according to claim 1, wherein the dried product is at least one selected from onion powder, garlic powder, curry powder, coriander powder, and beef powder. 3. The production method according to claim 1, wherein the flavor raw material composition is obtained by mixing and roasting 0.2 to 4 parts by weight of a dried product with respect to 1 part by weight of fat and oil. .