JP3135504B2 - Method for producing food and luu-based food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the quality of food in the form of an oil or fat phase of a roux-based food (curry, stew, soup, etc.) as a base phase, water is added, if necessary, ingredients are cooked and cooked. The present invention relates to improvement and a method for producing a luu-based food.

[0002]

2. Description of the Related Art Japanese Unexamined Patent Publication (Kokai) No. 53-9357 discloses instant soups which are used as capsules coated with an edible film which can be melted and dissolved in boiling water, such as lard and lard oil. ing. The instant soups are of an instant cooking type that can be melted and dissolved in boiling water, in which a fat or oil provided in a separate package or the like is encapsulated, and this is directly encapsulated in a container together with the instant soups ( (Refer to line 4 to the last line from the lower left column of page 2).

On the other hand, there is known a solid roux-based food (solid curry and the like) for heating and mixing flour, oil and fat, spices and the like, cooling the mixture, solidifying the oil and fat as a base phase, adding water, and then boiling the food. . Unlike the instant foods that are poured and eaten, the luu-based foods have a dense structure containing fats and oils as a base phase and a viscous material such as flour, and impart flavor and thickness to the foods by being boiled. Has functions.

[0004] In particular, in the case of luu-based foods, it is important that spices and the like are contained at a predetermined ratio in order to appropriately impart flavor to the stewed foods, but spices which are dry and ground products derived from natural products are often contained. In this case, there is a problem that the oil-soluble component in the spice tends to cause oil deterioration due to an enzyme reaction or the like. In addition, apart from the above-mentioned problems, if spices are included in a large amount, cooked foods may have an unpleasant texture (grinding of the crushed material) or bitterness. On the other hand, if the spices are reduced to simply reinforce flavors, etc. There was a problem in that the flavor components of the flavor disappeared. Therefore, when flavoring materials are included in luu-based foods in order to impart an optimum flavor to the food to be cooked, there are many practical restrictions.

[0005]

DISCLOSURE OF THE INVENTION The present invention relates to a food which is prepared by using a fat or oil of the above-mentioned form as a base phase, and is simmered with water. An object of the present invention is to provide a food in which flavor components are stably wrapped as much as possible. It is another object of the present invention to provide a method for producing a luu-based food capable of suitably preparing a luu-based food having the above performance.

[0006]

Means for Solving the Problems In a luu-based food or the like, the present inventors disperse capsules in which a flavor component is wrapped in a water-soluble film in a base oil phase to form capsules in an oil / fat layer. The water-soluble film of the capsule dissolves and expresses the flavor component when the food is boiled and cooked (dispersed in the aqueous phase and heated) when the food is boiled and cooked (dispersed in the aqueous phase and heated). The present inventors have found that an optimal flavor can be achieved to reinforce and improve the flavor of a cooked food by a spice or the like, and based on this, the present invention has been completed. Further, in the method of preparing a luu-based food, by adding the capsules when heating and mixing a viscous material such as flour, a raw material including fats and oils and spices, a food that uniformly exhibits capsules and can exhibit the above performance stably is obtained. They have found that they can be easily prepared, and based on this they have completed the present invention.

[0007] That is, the present invention relates to a food product to be boiled and eaten by adding water and other ingredients as necessary, wherein capsules in which a flavor component is wrapped in a water-soluble film are dispersed in a fat and oil phase. Disclosed is a food product characterized in that a capsule is held in a phase, dispersed in an aqueous phase at the time of boiling, and when heated, a water-soluble film of the capsule is dissolved to express a flavor component.

In the present invention, when a raw material containing a viscous material such as flour, an oil or fat and a spice is mixed by heating, a flavor component is wrapped in a water-soluble film at an appropriate time of the heating and mixing. A method for producing a luu-based food, characterized in that a capsule is added to a raw material, heated and mixed, and the capsule is dispersed in an oil / fat phase.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The food of the present invention is prepared by adding ingredients such as raw meat and vegetables, boiled meat and vegetables, etc., as needed, and then boiling the food (in short, it becomes a raw material or a base). Food). The food is desirably used for cooking and boiling foods in a form in which flavors are fused with food ingredients and exhibiting a preferable flavor, particularly curries, stews, sauces, soups and the like. It is desirably a luu-based food for cooking foods such as the ones described above. In other words, these foods originally require the development of flavor by stewing, and the present invention suitably develops the flavor. The food may be cooked to some extent.

The fats and oils forming the fat phase (base phase) include animal fats such as beef tallow, lard, whale fat, fish fat, palm oil,
Although any of vegetable oils such as cottonseed oil, soybean oil, and corn oil can be used, it is preferable to use oils and fats having a melting point of 40 to 45 ° C. The reason is that, according to the fats and oils having the above melting point, the food is solid at normal temperature, and the capsule can be stably and uniformly held. In order to obtain a pasty food, it is preferable to use a vegetable oil having a melting point of 5 ° C. or less.

The amount of fats and oils is 30% by weight (hereinafter referred to as%) in the food.
Above, it is preferably 35 to 45%, whereby a fat-and-oil phase is suitably formed, the capsules can be stably held in the fat-and-oil phase, and the flavor and viscosity are also improved. Good. If the amount of the fat or oil is less than 30%, the above performance may not be sufficiently obtained.

Next, the capsule in which the flavor component is wrapped by the water-soluble film is constituted as follows. The material of the water-soluble film is not particularly limited, but a material containing a gelling agent such as gelatin, sodium alginate, agar, pectin, and gellan gum can be used, and gelatin is particularly preferable. The gelling agent is
In the state where the film material is liquefied when the capsule is manufactured by the below-mentioned cured film coating method in liquid or the like, gelatin may be used in an amount of 50 to 90% based on the total weight of the film material. Also, gelatin having a bloom as high as possible is suitable.
It is preferable to use one or more blooms. As described above, moderate strength (gel strength at the time of encapsulation and fracture resistance at the time of food production and storage) of the water-soluble film can be satisfactorily achieved. Apart from the above conditions, the amount of the coating material used (the total amount in the food) is preferably 0.01 to 10%, and more preferably 0.01 to 5%. According to this, when the flavor component is used in the following mode and the capsule is constituted under the conditions shown in [0014], the action and effect of improving the flavor of the food to be cooked can be suitably exhibited, and the original texture of the food can be obtained. (Viscosity, melting in the mouth, etc.) is not adversely affected.

The flavor component may be in any form, preferably contains no particulate matter, and is preferably an extract of a flavor component of a spice (indicating extract, bouillon, flavor, oil, etc.), particularly an extracted oil. In addition, since the flavor component can be applied to the below-described cured film in liquid method or the like, it is preferable that the flavor component is in a liquid or paste form. The amount of the flavor component used (the total amount in the food) may be appropriately determined according to the degree of the flavor of the desired food. However, in the case of a luu-based food, the flavor extracted from the spice having the necessary content for the flavor is required. The amount of the component is a,
Assuming that the amount of the flavor component extracted from the spice having a limited content in terms of texture and the like is b, it is preferable to use an extract of the flavor component in which at least b is less than a. For example, 0.1 to 10%, preferably 0.5 to 5% of a flavor component extract, bouillon, or the like is used based on the total weight of the food, and the flavor component flavor, oil, or the like is 0.00%.
It is good to use 1-2%, preferably 0.01-1%.
With the above range, it is possible to achieve the optimum flavor in which the flavor of the cooked food is enhanced and improved by the spice. In the case of manufacturing capsules from the above materials, a conventional method may be used, and a submerged cured film method or the like may be suitably employed. As a specific production example, a flavor component liquefied from the inner nozzle using a concentric double nozzle, a water-soluble coating substance appropriately heated and liquefied is extruded from the outer nozzle, a two-phase jet is formed, and a cooled liquid is formed. A method of injecting this into oil to produce a capsule can be mentioned. The obtained capsules may be subjected to a deoiling and drying treatment as appropriate.

It is desirable that the above-mentioned capsules are configured to satisfy one or more of the following conditions in a dry state (water content of the water-soluble film is about 5 to 15%). That is, the thickness of the water-soluble film having a particle size of 0.3 to 2.0 mm, preferably 0.5 to 1.5 mm is 0.1 mm.
02 mm or more, preferably 0.03 to 0.06 mm, containing 10 to 95%, preferably 50 to 90% of flavor components in the capsule, specific gravity of the capsule being 0.98 to 0.98
1.10, preferably 0.99 to 1.05, compressive strength (measured by a rheometer (manufactured by Fudo Industry Co., Ltd.)) of 500 to 3000 g / cm ² , preferably 600
２０００2000 g / cm ² . With these constitutions, in addition to the raw materials during production of luu-based foods and the like, the capsules can be uniformly dispersed without breaking capsules, are stably retained in the oil / fat phase during storage (and do not rot), and are suitable during boiling. Can express flavor components. In addition, it is excellent in handleability when used during food production, and the amount of flavor components can be precisely adjusted,
Even when the solid food is split, the flavor component can be uniformly contained in any part.

The other raw materials used in the present invention can be used arbitrarily, and in the case of ruw foods, viscous materials such as flour, spices and seasonings can be used. Examples of the viscous material include flour and various starches, gums such as gum arabic, xanthan gum, guar gum, and locust bean gum, proteins and sugars such as milk protein (milk casein), gelatin, gluten, pectin, dextrin, and fiber. can give.
These can be used as one kind or as a mixture of two or more kinds. For luu-based foods and the like, at a product temperature of about 70 to 120 ° C., about 1,000 to 20,000 cp, preferably
It is desirable to use a viscous material so that the viscosity of the raw material of about 10000 can be achieved, thereby providing the raw material with an appropriate viscosity at the time of heating and mixing (or filling) at the time of production, and uniformly dispersing the added capsule. This makes it possible to obtain a food in which the capsules are uniformly dispersed throughout, and at the same time to impart appropriate viscosity to the food to be boiled.
When the food is in the form of a paste, the capsules can be uniformly dispersed and held by setting the viscosity to about 5,000 to 10,000 cp at room temperature.

When wheat flour or other starch is used, it is 10 to 40%, preferably 20 to 35%, and when a thickening substance such as gum is used, it is 0.1 to 10%, preferably 0 to 10%. 3 to 5%, 40 when using fiber etc.
An amount of 75%, preferably 45-65%, is preferred.
In addition, when using flour etc. together with gum etc., the former 15
It is preferably used in an amount of 40% and the latter 0.1-20%, more preferably the former 25-30% and the latter 0.2-1.0%. When flour and the like are used in combination with fiber, etc., the former 1-10% and the latter 15-60%,
More preferably, the former is 3 to 6% and the latter is 20 to 45%.

Any spices can be used. The spices can be used in the form of pulverized products of various spices, mixtures thereof (such as curry powder), extracts, broths, flavors, oils and the like. Examples of the seasoning include one or a mixture of two or more of salt, sugar, various seasonings (such as sodium glutamate) and the like. Spice vegetables and / or processed products, meat extracts, fruits, vegetables and / or processed products, one or more of sugars at 90 ° C to 150 ° C for 1 to 1
Those heat-treated for 30 minutes can also be used. These amounts are optional. Further, an emulsifier, a flavor, a coloring agent, and the like may be used.

Next, a method for producing the food of the present invention from the above raw materials will be described. In the case of roux-based foods and the like, generally, spices, seasonings, etc. are added to the flour roux by heating and mixing oil and fat and flour (viscous material) at about 100 to 140 ° C. It is manufactured by heating and mixing at a temperature of Therefore, at an appropriate time during the heating and mixing, the dried capsules are added to the raw materials and mixed by heating (preferably after the production of flour roux), and the capsules are dispersed in the oil phase, and the mixture is cooled and solidified. This makes it possible to produce a food in which capsules are uniformly dispersed and held in the oil phase. In the above case, the capsules are introduced and dispersed in the molten oil phase having a suitable viscosity, and the capsules can be easily and uniformly dispersed in the tissue of the food without breakage or dissolution of the capsules. When a filling tank having a stirring function is provided before the filling step, the same effect can be obtained by putting the capsule into the filling tank. In the pasty food,
The oil and fat, the viscous material and the capsule may be mixed to achieve a desired form in which the capsule is dispersed in the oil and fat phase. In addition, a capsule in a dry state containing each of various flavor components is prepared and stored, and these are appropriately blended and added at the time of food production as described above, so that foods having various flavors accurately blended can be easily prepared. It is preferable because it can be manufactured.

The food (ruw food) of the present invention can be produced as described above. In this case, the preferred form of the food includes a solid form, a form in which each ingredient is contained in a desired amount and capsules satisfying the conditions described in the above [0014] are uniformly dispersed, and a form in which both are combined. Can be According to these, the capsule can be stably held in the food, and the effect of dissolving the water-soluble film of the capsule at the time of boiling and expressing the flavor component can be suitably achieved. In addition, the food is not limited to a form in which fine-grained capsules are dispersed, but includes a form containing relatively large capsules (such as a form containing one capsule for each divided section of solid food to be used, etc.), and a capsule partially contained in the food. May be included.
Includes capsules with different solubility components in each of the capsules with different solubility (the material of the film etc. is changed), and dissolves the capsules step by step when boiled to express the flavor components (each stage of cooking) To express necessary flavor components).

[0020]

【Example】

Example 1 (Manufacture of capsules) As a flavor component, the same amount of palm oil and curry powder was heat-treated at about 140 ° C for about 60 minutes, spice residues were removed, and the oil phase was collected to obtain an extracted oil. Also, a 25% gelatin aqueous solution was prepared as a water-soluble film substance. Using a concentric double nozzle, the extracted oil is extruded from the inner nozzle, and the gelatin aqueous solution heated to 60 ° C. is extruded from the outer nozzle to form a two-phase jet,
This was injected into the cooled liquid oil to obtain a capsule, which was subjected to deoiling and drying treatment to produce a capsule in a dry state. This capsule has a water content of about 5%,
The particle size was about 1.5 mm, the film thickness was about 0.04 mm, the flavor component content in the capsule was about 8%, the specific gravity was about 1.03 (weight about 4.5 mg), and the compressive strength was about 1000 g / cm ² . .

(Production of curry roe) 35 parts by weight of flour (hereinafter abbreviated as "part"), 40 parts of fats and oils (tallow), 15 parts of curry powder, 6 parts of seasoning and 4 parts of the above capsules are heated in a heating pot for about 20 minutes. Then, the mixture was heated and stirred to about 120 ° C., and cooled to produce curry roux (solid roux). This curry roe had a form in which capsules were uniformly dispersed and stably held. The curry cooked in a conventional manner using the curry roe described above had a cohesive aging flavor and aroma of the curry powder, and had a smooth texture without roughness.

[0022]

According to the foods of the present invention (such as luu-based foods), capsules in which a flavor component is wrapped with a water-soluble film in the base oil phase are dispersed to dissolve the capsules in the oil layer. When food is cooked by boiling (dispersed in aqueous phase and heated)
In addition, the water-soluble film of the capsule dissolves to express a flavor component, and it becomes possible to achieve an optimum flavor in order to reinforce and improve the flavor of a cooked food by a spice or the like. Further, in the method of preparing a luu-based food, by adding the capsules when heating and mixing a viscous material such as wheat flour, a raw material including fats and oils and spices, the luu-based food can uniformly exhibit capsules and exhibit the above performance stably. Food can be easily prepared.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-7-255435 (JP, A) JP-A 10-75 (JP, A) Japanese Utility Model SHO 59-147498 (JP, U) (58) Survey Field (Int.Cl. ⁷ , DB name) A23L 1/40 A23L 1/00

Claims (4)

(57) [Claims] 1. Add water and add ingredients if necessary.
(Simmering operations except when cooking in a microwave oven
T ) food to be eaten, containing 3 grease as a base phase
A capsule containing 0% by weight or more and containing a flavor component wrapped in a water-soluble film is dispersed in an oil / fat phase. The capsule is retained in the oil / fat phase. Characterized by dissolving a conductive film to express flavor components 2. A luu-based food containing spices, which is water-soluble.
Disperse capsules in which the flavor components are wrapped with a conductive film in the oil phase.
And keep the capsules in the oil and fat phase.
Dissolves the water-soluble film of the capsule when dispersed and heated in the system phase
The amount of the flavor component extracted from the spice of the content required for flavor is a, the amount of the flavor component extracted from the content of the spice which is limited in terms of texture and the like. 2. The food according to claim 1, wherein when b is set to b, at least b is less than a, and the extract of the flavor component is wrapped in a capsule. 3. The food according to claim 1, wherein the food is solid. 4. When a raw material containing a viscous material such as flour, oil and fat, and spices is heated and mixed to produce a luu-based food containing 30% by weight or more of oil and fat , a flavor component is formed by a water-soluble film at an appropriate time during heating and mixing. A method for producing a luu-based food product, comprising adding a capsule wrapped with a raw material to a raw material, mixing by heating, and dispersing the capsule in an oil / fat phase.