JP3229839B2 - Method for producing roux and heating device for use therein - 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 a high-quality roux that sufficiently enhances the characteristics of each raw material. More specifically, the present invention relates to a method for producing a roux product such as curry and stew. In the process, each raw material or processed product of luu is subjected to a heat treatment by a multi-stage heating method comprising two batch-type heating means provided in communication with each other to provide a high-quality material that sufficiently enhances the characteristics of each raw material. It enables efficient production of luu products, and provides high-quality luu that can maximize the flavours that match the characteristics of each raw material and the resulting fusion of flavors. It concerns a good manufacturing method.

[0002]

2. Description of the Related Art In general, curry, stew, etc.
The qualitative and quantitative differences in flavor due to differences in raw material composition, manufacturing process, etc., are important factors that greatly affect the characteristics of products. Therefore, when manufacturing roux such as curry, it is necessary to ensure that the characteristics of each raw material, for example, a unique scented flavor such as curry powder, are sufficiently enhanced.
Conventionally, for example, after making a flour roux by heating and mixing the fat and oil and the flour to about 100 to 170 ° C., the flavor escapes,
It has been practiced to add flavor materials such as curry powder that is easily decomposed.

As is well known, in order to produce high-quality curry roe and the like, it is necessary to accurately mix and heat the raw materials and to heat them under appropriate heating conditions suitable for the characteristics of each raw material. is there. In this regard, the heating and mixing of the raw materials is usually performed in a batch heating method using a single heating pot, and despite the high quality of each raw material, the aspect of the manufacturing process including heating means has been reduced. Therefore, there is a problem that suitable processing suitable for the characteristics of each raw material cannot be performed. Further, the above-mentioned single heating pot has the following problems. That is, after the heat treatment, the raw material adheres to the inner wall surface of the heating pot (the raw material easily adheres to the wall surface of the heating pot when producing flour roux at a high temperature. The raw material is more likely to adhere to the wall of the heating kettle), the yield is poor, and if another raw material is subsequently treated in the heating furnace, the heated raw material adhered to the wall will be mixed and the mixing will be changed. Occurs. For this reason, in the case of the conventional single heating pot, it was necessary to wash the heating pot every time batch processing was performed.

On the other hand, in the prior art using an apparatus composed of a single heating pot as described above, a method is generally employed in which flour roux is produced at a high temperature, followed by adding a seasoning material and the like, followed by heating. Ryu's temperature is consistently high. However, in practice, in order to enhance the flavor of each raw material and obtain a high-quality luw, it is desirable to employ a method of once cooling the flour luw, adding the seasoning raw material, and raising the temperature again (the present invention described later). Therefore, in this case, in the case of a single heating pot, it is necessary to cool the raw material after the flour roux is manufactured, and there is a problem that the working efficiency is poor and energy loss occurs. actually,
It is difficult to adopt such a method.

[0005]

In such a situation, the present inventors, in view of the above-mentioned prior art, can surely solve those problems and contribute to improving the flavor of roux. High-quality roux products that can maximize their flavor characteristics without dissipating or decomposing the unique flavor of so-called flavor materials such as dairy products and vegetable and fruit extracts. As a result of intensive research with the aim of developing a new technology for the production of, using at least flour ruw and flavor raw materials, in a method for producing ruw including a step of heat-treating these raw materials for finishing, Before the heat treatment for the above-mentioned finishing, the flour roux is cooled to a product temperature of 50 ° C. to 70 ° C., and in the cooling temperature range, flavor ingredients are added, and these are heated. While, finds that it is possible to achieve the desired object by employing a multi-stage heating method consisting batchwise heating means 2 group provided in communication, thereby completing the present invention.

[0006] It is an object of the present invention to provide a method for producing a new roux having excellent flavor characteristics. In addition, the present invention produces a high-quality roux product that enables the flavors of dairy products, vegetables and fruit extracts, etc. to dissipate due to high-temperature treatment and to exhibit the flavor and the like of easily decomposable raw materials effectively and to the maximum. It is intended to provide a method for performing the above. It is another object of the present invention to provide a method for producing a roast having a better flavor than that of the prior art. In addition, the present invention, compared to the prior art,
Adhesion of the raw material to the inner wall surface of the heating pot is minimized, and various raw material blending, heating conditions, etc. can be accurately set to perform the heat treatment, and the conditions for cooling the flour roux during the heat treatment are set. It is an object of the present invention to provide a method and apparatus capable of producing high-quality roux. Further, another object of the present invention is to provide a method for producing a roux that can obtain a high-quality roux that sufficiently enhances the flavor of each raw material.

[0007]

[MEANS FOR SOLVING THE PROBLEMS]
The first aspect of the present invention sufficiently enhances the characteristics of each raw material.
A method of producing high quality roux(1) As raw materials, at least fats and oils, flour, and dairy products
Products, juices, extracts, buoys of meat, seafood, vegetables, fruits, etc.
Yong, spices, curry powder, flavoring ingredients such as seasonings
Using  (2)As a heating means, a pair ofTwo units provided in contact
Using the batch type heating means 1 and 2 ofThe following steps:  (3) Part of the fat and oil and flour, one batch heating means
1. Heating to 100 ° C or higher to produce flour roux
Process, (4) The flour roux is batched by the batch heating means 1.
Transfer to heating means 2Process, (5) Then, Batch heating with remaining oil
Introduced into the means 1 to remove the processed material inside the heating means 1
Process,  (6) Batch heating of the above fats and oils by batch heating means 1
Transfer to means 2In addition to the above flour roux,If necessaryChange
ToOther raw materials are added to the batch type heating means 2, and
The flour roux in the heating means 2 to a product temperature of 50 ° C to 70 ° C.
coolingProcess, (7) Then windAdd the taste ingredients to the batch heating means 2To
Process, (8) Flavoring the flour roux in the batch type heating means 2
The raw materials to which the ingredients have been added to a product temperature of 70 ° C or higherProcess, And in the step (6), adding fats and oils,
Reduce the temperature of the flour roux to 50 ° C-70 ° C
At this stage, the steps (7) and (8)
Then, add the flavor ingredients and heat it again to bring the ingredient temperature to 70 ° C.
By gradually raising the temperature up to the above,
Heating through the transition of  A method for producing the luu, whereinIs.

[0008] Another embodiment of the present invention relates to the aforementioned luu.
A heating device for use in a manufacturing method,1)Pair ofTwo batch heating hands provided in contact
Provide two or more stages 1 and 2 in parallel,2) For appropriately introducing a treatment product to each of the heating means;
Introductory means, (3) Transfer the processed material of the heating means 1 to the heating means 2
Transport means forNext processing;  (4) Introduce a part of oil and fat and flour into heating means 1 and heat
Flour roux obtained by processingcontactTransfer to heating means 2,
TheThe remaining oily fluid is introduced into the heating means 1AddThermal means
After removing the processed material inside 1,Move to heating means 2
Then, if necessary, another raw material is introduced into the heating means 2 and
After lowering the temperature of the ingredients, add flavor ingredients and heat-treat
That, (5) Appropriately processed material is appropriately obtained by the introduction means of the above (2).
To the heating means of (6) While heating each raw material through the above-mentioned transition of the product temperature,
Raw material blending, and easily achieving the combination thereof, To be able to Characterized in that the heating device,
is there.

Next, the present invention will be described in more detail. In the present invention, two batch-type heating means 1 and 2 provided in communication with each other, and introduction means for introducing a plurality of processed materials into each of the heating means are provided (multi-stage heating means). Device is used). Thereby, in the production process of the roux, after the flour roux is produced by the batch-type heating unit 1, it is transferred to the batch-type heating unit 2, and the raw material inside the heating unit 1 is melted with a relatively low-temperature molten fat as a part of the raw material. The raw material is transferred to the heating means 2 to cool the raw material, the flavor raw material and the like can be added, and the heating means 2 can finish and heat the raw material again. That is, (a)
It is possible to introduce all of the required raw material of the flour roux into the heating means 2 without adhering the raw materials in the heating means 1, thereby improving the yield and accurately mixing the raw materials. (B) In addition, the above, the mixing of the above-mentioned raw materials and the flavor raw materials and the like becomes accurate, and only the final finishing heat treatment is performed by the heating means 2, and the adhesion of the raw materials to the heating means 2 is small. (C) Further, since the temperature of the roux can be lowered during the above-described heating, the optimum heating conditions can be obtained.

According to the present invention, as described above, by performing the above-mentioned treatments using the above-described apparatus, the flour roux is produced, then cooled to a specific temperature range, and the flavor raw materials and the like are added thereto. In addition, it is possible to adopt a method of raising the temperature to 70 ° C. or more again, thereby enhancing the flavor of the raw material,
It is possible to produce a roux having an excellent flavor in which these are blended with each other.

[0011] As described above, the present invention relates to a method for producing ruw, which comprises using at least a wheat flour ruw and a flavor raw material and heat-treating these raw materials for finishing.
Before the heat treatment for finishing, the wheat flour is cooled to a product temperature of 50 ° C. to 70 ° C., and in the cooling temperature range, flavor ingredients are added, and these are heated. In this case, any of the flour roux and the flavor raw material can be used. In particular, the flavor raw material is, for example, dairy products, juices, extracts, bouillons, spices of meat, seafood, vegetables, fruits and the like. It is desirable that the composition contains a so-called fusion-type flavor material that enhances the flavor when heated together with other ingredients such as curry powder. In other words, according to the above-mentioned fusion-type flavor raw materials, by the above-mentioned process, these may be combined with other raw materials alone or heated, or a plurality of these raw materials may be heated.
Alternatively, by combining and heating a plurality of these ingredients with other ingredients, the ingredients are fused with the flavors of the other ingredients, resulting in a variety of flavors depending on the combination described above, and contributing to the improvement of the flavor of the finally obtained roux. Gain. In addition, it is good to include 2 to 29% of the flavor raw material in the roux in order to obtain the above-mentioned effects. In addition, all of the raw materials may be the above composition, or a part of the raw materials may be a composition, or a composition containing a flavor raw material and another raw material may be used.

In the present invention, it is desirable to heat-treat the above composition at a temperature not exceeding 100 ° C. before performing the subsequent finishing heat treatment. That is, by this, the effect of enhancing the flavor of each flavor raw material and making it compatible with each other is obtained, and the flavor quality of the roux manufactured using the same is improved. When heated at 100 ° C. or more, the flavor of the flavor raw material is dissipated and decomposed, so it is important to perform the heat treatment at a temperature not exceeding 100 ° C. In order to improve the expression and fusion of flavor by heating, the composition is preferably heat-treated at 40 ° C or more and 98 ° C or less, most preferably at 45-80 ° C. If the conditions of the heat treatment are less than 40 ° C., flavor expression and fusion tend to be insufficient. 98 ℃
In the following, the flavor is prevented from being dissipated and a good flavor expression / fusion effect can be obtained. Although any means may be used for the heat treatment, an open-type heating and stirring apparatus is desirable in terms of improving the expression and fusion of flavor, and in this regard, it is better than a closed-type pressurized heating apparatus.

In the present invention, as described above, fats and oils and flour, or a raw material containing these as main ingredients, are stored at a product temperature of 100%.
C. or more to produce flour luw, cool the flour luw to a product temperature of 50 ° C. to 70 ° C., add a flavor material in the above-mentioned cooling temperature range, and add a raw material obtained by adding a flavor material to the wheat flour to 70 ° C. or more. Heat to When flavor ingredients are added to flour luw at 70 ° C or higher, the flavor of the flavor ingredients is dissipated and decomposed,
It is important to cool the flour roux to a temperature not exceeding 70 ° C. In order to improve the expression and fusion of the flavor by heating and the heating efficiency, the wheat flour is heated to 50 ° C. or higher. If the above product temperature is less than 50 ° C., flavor expression and fusion tend to be insufficient. By controlling the temperature to 70 ° C. or less, the flavor is prevented from being dissipated and decomposed, and a good flavor expression / fusion effect can be obtained.

Next, the finishing heat treatment will be described.
After mixing the fats and oils and the flour by heating (usually at 100 to 170 ° C.) and cooling to make a flour roux, the above-mentioned flavor raw material is mixed and subjected to a finishing heat treatment. Finish heat treatment is
The heat treatment is performed on all or most of the ingredients, including flour roux and flavor ingredients, to enhance the flavor of each ingredient and to make them compatible with each other. In order to obtain this effect, the finish heat treatment is preferably performed at 65 ° C. or more, preferably 65 to 131 ° C., and more preferably 70 to 120 ° C. If the temperature is higher than the above range, there is a problem that the raw material tends to be scorched and the like, and if the temperature is lower, the flavor tends to be insufficiently enhanced. In order to enhance the flavor of each raw material and properly obtain the effect of blending into each other, the flour roux once cooled to about 50 to 70 ° C. is 65 to 1 for about 20 to 70 minutes.
It is desirable to perform the finishing heat treatment by raising the temperature to 31 ° C.

[0015] In order to enhance the flavor of each raw material and to obtain an effect of making them compatible with each other, it is necessary to use
28 parts by weight (usually 40 to 48 parts of fats and oils and starch-based raw material 5
It consists of 2 to 60 parts. Hereinafter, parts by weight are abbreviated as parts), 2 to 29 parts of the flavor composition, and 43 to 81 of powder raw materials.
It is good to finish heat-treat the part. Here, the powder raw material refers to a powdered product such as salt, sugar, and onion powder, and a simple substance such as a seasoning (amino acid) which is flavored by heating at a relatively high temperature. Therefore, by adding a part of the powder raw material to the flour roux and adding the fusion type flavor raw material (composition) at the time of finishing heat treatment, the flavor according to the characteristics of each raw material and the fusion of the flavor by this The effect can be achieved effectively. Sucrose fatty acid ester can be used as another raw material to be added at the time of finishing heat treatment, and when the water content in all raw materials is 1.5 to 8%, 0.05 to 0.5% of sucrose fatty acid ester is used. Preferably, 0.1 to 0.35% is used. Thereby, the viscosity is appropriately adjusted, the stirring and mixing operation during the finishing heat treatment is facilitated, and the filling suitability is improved.

Next, the raw material after the heat treatment is filled into a container by a filling device and solidified. In this case, any means may be used, and a conventional method may be used. However, a filling device that discharges a processed material from a filling nozzle by operating a piston in a filling cylinder during the filling process (a filling device that operates at a relatively high speed) When the device is used, the effects of the present invention are more suitably achieved. That is, in the filling device of the above-described embodiment, when the filling is carried out at a raw material temperature of about 55 to 65 ° C. (the raw material cannot be filled unless the raw material is in a molten state at a temperature higher than the melting point of the solid fat), the fat and oil are separated, and A problem that the solid material is likely to be clogged in the piston (piston ring) portion (hereinafter referred to as “material clogging”) is likely to occur. According to the configuration of the present invention using the emulsifier, the physical properties of the raw material can be adjusted (smoothly adjusted) to avoid clogging of the raw material and improve the suitability for filling. In other words, the water content of 1.5 to 8% is relatively higher than that of ordinary roux, and the flavor is improved by containing a large amount of aqueous material, but the clogging of the material during the filling is remarkable. Easy to occur. Therefore, the configuration using sucrose fatty acid ester as described above avoids the above-mentioned conflicting problems and provides a method for producing ruw excellent in both flavor and production suitability.

When the content of the sucrose fatty acid ester in the raw material is less than 0.05%, the stirring operation in the heating and stirring treatment cannot be easily performed, and the raw material is liable to be clogged at the time of filling. On the other hand, if it exceeds 0.5%, the scent of luu is suppressed, and the savory taste is produced, the flavor is impaired, and the texture is liable to deteriorate. Therefore, depending on the content range,
By adjusting the viscosity of the raw material, the above-mentioned problems of stirring and filling can be solved, and oil floating of the product can be satisfactorily avoided.
In addition, if a filling device that discharges the processed material from the filling nozzle by operating the piston in the filling cylinder described above is used, clogging of the raw material is likely to occur, and the above-described embodiment is preferable because it is preferably eliminated. It is. As the sucrose fatty acid ester, any may be used, but the ash content is particularly 0.6% or less, preferably 0.1 to 0.1%.
The use of 3% is preferred because the suitability of the heating and stirring process and the filling process can be further improved.

The present invention may be basically performed based on the above configuration, and various modifications can be made to form a variety. For example, two or more flavor compositions may be separately manufactured and subjected to the finishing heat treatment by changing the conditions of each treatment, and the timing of addition at the time of the finishing heat treatment is optional, and the two or more flavor compositions may be added at the same time. Can be added differently.

Further, in the present invention, it is also possible to produce a roux by mixing at least two or more compositions containing at least wheat flour ruw and a flavor raw material and then subjecting them to a special heat treatment. It is possible. That is, it is also possible to appropriately heat-treat the composition containing the above-mentioned raw materials, which is the basic composition of ruw, and to combine the separately produced lures to produce the final luu. In this case, the method of once producing a roux by heat-treating the composition is the same as the above-described method. It should be processed. In addition, each was subjected to a finish heat treatment under appropriate conditions.
After mixing the above compositions, a final finishing heat treatment can be performed again. In addition, the above-described embodiment in which the raw material is prepared as a composition in a stepwise manner, and a roux is produced therefrom can be similarly performed even when a conventional heating apparatus is used.

The conditions for the finish heat treatment of each composition can be appropriately determined according to the composition. In addition, it is possible to produce a roux having an excellent flavor by selectively using the fusion-type flavor material and the powder material. That is, the composition containing the fusion-type flavor ingredient is treated in a relatively low temperature range corresponding to the fusion-type flavor ingredient to improve the expression and fusion of the flavor while preventing the dissipative decomposition of the flavor of the fusion-type flavor ingredient. At the same time, the composition containing the powdery raw material is placed in a relatively high temperature range (for example, 103 to 1).
(18 ° C.) to sufficiently enhance the flavor.
Thus, by mixing two or more compositions (ru) whose flavor has been sufficiently extracted according to the characteristics of each flavor raw material, it is possible to produce luu having extremely excellent flavor.

In particular, when a raw material containing oils and fats, a water-based raw material and a starch-based powder is subjected to finish heating and mixing treatment, the raw material temperature is preferably in a temperature range of about 80 to 100 ° C. during the heating and mixing treatment. Easily hardens. In the present invention, in order to avoid hardening of the physical properties of the raw material during the heating and mixing treatment, the heating and mixing treatment can be performed under specific conditions as in the following first to fourth aspects. First, in the first embodiment, an aqueous raw material and a starch-based powder are added in this order. Regardless of whether the raw materials are heated and mixed at once or when other raw materials are added to the wheat flour, the water-based raw materials and the starch-based powder may be added in the stated order during the heat mixing process. 80 raw materials
添加 100 ° C. (temperature range where the physical properties of the raw materials are likely to be hardened), and the above addition is carried out. In particular, when other raw materials are added to the wheat flour, an aqueous raw material is added at about 60 to 80 ° C. It is desirable to add the starch-based powder 5 to 10 minutes after that (the raw material temperature is about 50 to 60 ° C.). Thus, the hardening of the physical properties of the raw material during the heating and mixing treatment is suitably avoided, and the mixing and stirring can be performed favorably. In particular, when the water-based raw material contains water occupying about 3 to 8% of the entire ruw and the starch-based powder is about 5 to 40%,
By adding water-based raw materials, water is dispersed in advance to suppress the reaction of starch, and the effect of improving the physical properties of the raw materials can be suitably achieved. In order to prevent deterioration of the aqueous material due to heating, the temperature of the raw material when adding the aqueous material is set to about 60 ° C. or less, or the quality of the added aqueous material is set to about 50 ° C. or less, so that the flavor is excellent. It becomes possible to prepare a roast.

Next, in the second embodiment, the aqueous raw material contains one or more selected from salts, sugars and sugar alcohols. In short, by using the water-based raw material in a form in which water (free water) is confined, it is possible to suppress the reaction between the water and the starch and obtain a desired effect of improving physical properties. When the water content of the water-based raw material and the amount of added starch-based powder are the above, the water activity (AW) of the raw material is 0.5 or less irrespective of whether salt, sugar, or sugar alcohol is used alone or in combination. In order to obtain the above-mentioned effect, it is preferable that the content is contained to the extent of preferably 0.3 or less. Salts, carbohydrates and the like may be added to and mixed with the aqueous raw material, and the aqueous raw material thus prepared may be arbitrarily used for the production of roux. In the second embodiment, when the raw material is temporarily stocked after the heating and mixing and then the filling process is performed, salt and carbohydrate are liable to settle in the stock tank. Alternatively, it is desirable to stir the raw materials in a stock tank.

In the third embodiment, the heating and mixing treatment is performed by applying a shearing force to the raw material. For example, a rotating disk (having a form like a pin mill disk) having a plurality of impact pins attached to one or both sides of a heating pot is provided, and the rotating disk is rotated at a high speed in the heating pot to perform the processing of the third embodiment. Can be achieved. The shape of the impact pin may be any of a round bar shape, a prism shape (including a trapezoidal shape having a horizontal cross section and an inverted trapezoidal shape). Here, for example, the capacity of the heating pot is 20 to 5
In the case of 0 kl, the rotating disk having a diameter of 10 to 20 cm may be rotated at a speed of about 10 to 100 m / sec. According to each of the above-described configurations, it is possible to prevent the reaction relating to the starch continuously during the heating and mixing, and to suitably avoid the hardening of the raw material properties.

In the fourth embodiment, a polyglycerin fatty acid ester is added to the raw material. In this case, it is preferable to add 0.1 to 1.0% of a polyglycerol fatty acid ester having an HLB of 10 or more. According to the above configuration, hardening of the physical properties of the raw materials at the time of heating and mixing is suitably avoided, and the resulting roux does not have a paste-like texture during cooking. According to the above first to fourth aspects, an effect of improving physical properties at the time of heating and mixing is achieved,
The effect of improving physical properties can be further improved by arbitrarily combining the aspects. Further, the first to fourth embodiments show particularly excellent physical property improving effects in the embodiments in which the aqueous raw material and the starch-based powder are added to the prepared wheat flour luw. In addition, according to the first to fourth aspects,
The viscosity of the raw material at the time of the heating and mixing treatment is 1000 to 6000 cp
It can be suppressed to the extent. Further, the obtained roux has a smooth texture with no glue at the time of eating.
Further, the present invention provides a seasoning containing oils and fats, a water-based raw material, and a polyglycerin fatty acid ester, and for improving the flavor of luu in addition to cooking luu at home or the like. That is, the present invention provides a seasoning for improving the flavor of luu, which is characterized by containing fats and oils, an aqueous raw material and a polyglycerin fatty acid ester, in addition to the luu during cooking. It is better to add 20 to 50% of fats and oils to the seasoning and 50 to 80% of water-based raw materials. Polyglycerin fatty acid ester is HLB.
Is preferably added in an amount of 0.1 to 1.0%, and spices and seasonings may be optionally used. In particular,
As the fats and oils, 40 to 80% of liquid fats such as palm oil,
Curing powder, spices, 1 to more than 20 to 60% selected from spicy vegetables such as beef, pork and chicken meat bones, onions, garlic, etc., and heat-treated at 110 to 130 ° C. to remove residues It is preferable to use the obtained flavor oil since a seasoning material having an excellent flavor can be obtained. The seasoning may be produced, for example, by subjecting the above-mentioned raw materials to a heating and mixing treatment at 80 to 90 ° C. and a homogenizing treatment. The seasoning can be provided in the form of solid, flake, powder, granule, paste, liquid and the like. The seasoning composed of the above composition is rich in flavor oil and water-based materials, has a rich flavor, has a stable structure, and is excellent in that the luu does not have a paste-like texture even when added at the time of cooking the luu. It has the effect. In the above description, all the temperatures refer to the raw material temperatures.

[0025]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The basic configuration of a heating device used in the present invention has the following configuration (FIG. 1). The heating device includes two batch-type heating means 1 and 2 provided in communication with each other, and an introduction means 3 for introducing a plurality of processed materials into each of the heating means. The batch-type heating means 1 and 2 are provided with appropriate means for heating the accommodated processed material such as having a heat medium jacket (not shown) on the wall surface, and a stirring means for agitating the processed material as necessary. 13 and 14 are provided. The heating means 1 and / or 2 may be provided with a refrigerant jacket or the like for cooling the processing object. Heating means 1
And 2 are communicated via a transfer pipe via a valve 15, and in short, may be communicated from one of the heating means 1 and 2 to the other or to enable the transfer of the processed material between the two. In the illustrated apparatus, the processed material is transferred from the heating means 1 to the heating means 2, and a filling device or the like is appropriately provided downstream of the heating means 2.

The introduction means 3 for introducing a plurality of processed materials into each of the above-mentioned heating means connects, for example, a transfer device such as a hopper for accommodating the processed materials, a weighing machine and a pressure pump to a transfer pipe in order (hereinafter referred to as a transfer pipe). These are sometimes called parts),
The above parts are provided for each of a plurality of processed objects.
A plurality of the above-mentioned parts may be connected on the downstream side of the weighing machine, and a mixing device or the like may be appropriately provided for the parts, whereby a plurality of processed products can be mixed in advance and sent to the heating means. Each of the above-mentioned parts can be appropriately arranged in relation to the processing object and the heating means so that the following method can be achieved. In the present invention, as described above, a multi-stage heating device consisting of two batch-type heating means (cookers) provided in a linked manner is used as a basic configuration. It is possible to set up a production line that is accurately adapted to the type and combination thereof, the properties of the product, the production conditions, and the like, and it is also possible to produce the roux in parallel in various modes for each line. Fig. 3 shows an example of a continuous installation.
Shown in

An apparatus used in this embodiment will be described with reference to FIG. This example shows an example using an apparatus having the following means (1) to (5). (1) Hoppers 1-1 to 1-n, 2- for storing each raw material
1 to 2-n, 3-1 to 3-n, and weighing means 4-1 to 4-n for measuring a fixed amount of each raw material supplied from each hopper and supplying it to the next step. (2) The mixer 8- and the weighing means 9- can be installed downstream of the hoppers 3-1 to 3-n or a part thereof. (3) Starting materials from the hoppers 1-1 to 1-n
Transfer means 10- for supplying to the cooker;
Transfer means 20- for supplying raw materials from 2-n and 3-1 to 3-n (measuring means 9-) to each second cooker. (4) A heating device provided with two batch-type heating means (a first cooker and a second cooker) provided continuously, that is, first cookers 11-1 to 11-n, and each of the first cookers 11-1 to 11-n on the downstream side thereof. Second cooker 12 connected to one cooker
-1 to 12-n. In addition, a stocker (not shown) can be installed downstream of each second cooker. (5) Filling device 14-

Hereinafter, an example of a basic embodiment of a method for producing luu using the apparatus shown in FIG. 1 will be described. 1. Preparation of Raw Materials (1) Flour as a raw material in hopper 4, fluid (liquid) fats and oils (head and lard) in hopper 5, and raw materials of powder (salt, sugar, starch, various spices, and the like in hopper 6) Curry powder, onion powder, beef extract powder, amino acids (seasoning), powdered soy sauce, emulsifier, etc.). (2) First, the blending amount of the flour from the hopper 4 and a part of the blending amount of the fats and oils from the hopper 5 were respectively sent to the batch type heating means 1 and heated and stirred under the above-mentioned conditions to obtain flour flour. (3) The wheat flour is transferred from the heating means 1 to the heating means 2 and the remaining amount of the fat and oil is introduced into the heating means 1 from the hopper 5 in a fluid state and stirred, and the processed material inside the heating means 1 is stirred. Was washed away. Heating means 1 in (2) and (3) above
The amount of fats and oils to be distributed and introduced into the heating means 1 and 2 may be appropriately determined within a range in which the action of flowing the processed material inside the heating means 1 can be obtained. (4) The above fats and oils are transferred from the heating means 1 to the heating means 2 and the amount of the flavor material is added from the hopper 6 to the heating means 2.
℃ ~ 70 ℃, (5) from other hoppers (not shown), dairy products, meat
Flavor raw materials such as juices, extracts, bouillons, spices, curry powders, seasonings, etc. of seafood, vegetables, fruits, etc. are added to the batch heating means 2, and (6) the processed material in the heating means 2 is heated to the above-mentioned temperature. Finish heating was performed to the condition range to obtain the desired luu product.

According to the above-mentioned method, it was found that the yield can be improved and the compounding can be performed accurately without causing the flour to adhere to the heating means 1 ((a) above). In addition, it was found that the heating means 2 added only the flavor raw material and performed only the final finishing heat treatment, and that the raw material was less adhered to the heating means 2 and accurate blending was achieved ((b) above). Furthermore, since special heating conditions that can lower the product temperature of the processed product without difficulty during heating are obtained ((c)), it is suitable for heat treatment of the processed product requiring such conditions. all right.

FIG. 2 shows a product temperature curve of the raw material (processed product) in the above-mentioned ruw production process. In the figure, indicates the time when the fats and oils are introduced into the heating means 1, the inside of the heating means is washed away with the fats and oils, and the fats and oils are discharged from the heating means 1 to the heating means 2 to start the heating mixing for finishing. -A indicates a point in time when the powder raw material (1) is supplied to the heating means 2, and -b indicates a point in time when the flavor raw material (5) is supplied to the heating means 2. Further, -c indicates a point in time when the product temperature reaches 70 ° C. or more in the finishing heat treatment step and finishing heating is completed.

As described above, according to the present invention, the fats and oils used above are added to the roasted high-temperature flour roux to thereby lower the temperature of the flour roux to about 60 ° C. at once. At this stage, the powder raw material and the flavor raw material are sequentially added (−a → −b), and the raw material can be heated again to gradually raise the product temperature to 70 ° C. or more. In particular, to maximize the flavor characteristics of the flavor ingredients,
Luw products with excellent flavor can be obtained. Further, since the cooling equipment is not required due to the above-mentioned temperature drop, there is no problem of energy loss. Further, in the conventional single heating pot (cooker), after heating, the raw material adheres to the wall surface of the heating pot, leading to a decrease in yield and the like.
Since the inside of the heating means is washed away with oil and fat and the raw material is recovered, there is no problem of a decrease in the yield, and further, since the heating means 1 and 2 are batch-compatible with one pair, the raw material combination and the combination thereof are optimally performed. It can be easily achieved.

[0032]

Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples. Example 1 An example of the manufacture of curry roe will be described based on the case where the apparatus shown in FIG. 3 is used. 1. Preparation of raw materials (1) Raw material of flour roux Oil (fat and lard) and flour are each put into hopper 1-
1 and 1-2 (when using different types of flour such as light to strong flour and pregelatinized flour, etc., hoppers 1-3 (not shown) and subsequent ones are used). (2) Aqueous raw materials Fusion type flavor raw materials (dairy products (cheese, yogurt, etc.),
Meat, vegetables, fruit extract, bouillon, juice, various spices, curry powder as a compound thereof) are stored in hoppers 2-1 to 2-n, respectively. (3) Powder raw material Single type flavor raw material (salt, sugar, starch, various spices,
Curry powder, onion powder,
Beef extract powder, amino acid (seasoning), powdered soy sauce, emulsifier, etc.) were stored in hoppers 3-1 to 3-n, respectively.

2. Production of curry roe 12 parts of fat and oil and 12 parts of flour are sent from the hopper 1 to each of the first cookers 11-1 to 11-n, and are stirred for about 50 hours.
Heated to about 120 ° C. over a period of minutes to produce a flour roux. The wheat flour after heating is transferred to the first cookers 11-1 to 11-1.
-N corresponding to the second cookers 12-1 to 12-
n, and in place of the flour roux, 26 parts of oil and fat are previously heated and melted to about 60 ° C. from the hopper 1 and sent to each of the first cookers 11-1 to 11-n. The ingredients inside the cooker were washed away with fat. The fats and oils in the first cooker were sent to the second cookers 12-1 to 12-n corresponding to each cooker.

Immediately after the addition of the fats and oils, 8 parts of salt, 8.5 parts of sugar, 9 parts of starch, 6 parts of curry powder and 6 parts of glutamate Na1.
5 parts and 0.1 part of a sucrose fatty acid ester having an ash content of 0.3% (the above powdery raw materials can be mixed by a mixer 8- and supplied to the second cooker if necessary). Each second
The mixture was sent to a cooker to start heating and stirring. In addition, 15
After 0.5 minute, 0.5 part of beef bouillon, 1 part of cheese and 1 part of fruit extract are transferred from the hopper 2 via the transfer means 20 to each second.
Sent to cooker. In, the temperature of the flour roux in each second cooker before putting in fats and oils is about 120 ° C.,
The temperature of the raw material drops to about 65 ° C. due to the introduction of the fats and oils and the powder raw material, and rises to about 114 ° C. in about 60 minutes with the second cooker as a lower limit. Manufactured. The above-mentioned curry roe is filled in a container by using a filling device 14- (manufactured by Shikoku Kakoki Co., Ltd.) of a type that discharges a processed material from a filling nozzle by operating a piston in a filling cylinder, and solidifies. Lou got the product.

3. Performance Using the curry roux (solid roux) described above,
The curry cooked by boiled with water and ingredients had a mellow and rich flavor utilizing raw flavors such as bouillon, fruit extract, and cheese in addition to curry powder. In addition, during the finishing heating and filling treatment in the manufacturing process, the viscosity of the roux was appropriately suppressed, and the heating agitation and the operation of the filling device were carried out smoothly.

Example 2 (First Embodiment) Just as in Example 1, immediately after the flour roux and the fats and oils were completely charged in each second cooker, 8 parts of beef extract as an aqueous material was added thereto, followed by heating and stirring. After 10 minutes (the raw material temperature is about 60 ° C), the flour 5
Parts, 8 parts of salt, 8 parts of sugar, 5 parts of curry powder and 15 parts of seasoning were added all at once, and the mixture was heated and stirred and heated to about 84 ° C. over about 15 minutes to produce curry roe.
The second cooker is provided with a usual rotary stirring blade. During the heating and stirring process, the viscosity of the raw material is 30.
The value changed from 00 to 6000 cp, and the mixing and stirring treatment was successfully performed. When the obtained curry roux (solid roux) was cooked and eaten in a conventional manner, it had a smooth texture without glue.

Example 3 (Second embodiment) The same procedure as in Example 2 was carried out except that salt and sugar were mixed with an aqueous material and used, and after the addition of fats and oils, the above-mentioned aqueous material and other materials were added at once. To make curry roe. In this case, the performance of the curry roe during the heating and stirring treatment and during the cooking was as good as that of Example 2.

Example 4 (Third Embodiment) Each of the second cookers was used as a composite stirring kneader described below, and after the addition of the fats and oils was completed, the same raw materials as in Example 2 were added thereto all at once, and it took about 50 minutes. To about 112 ° C. to produce curry roe. The above-mentioned compound type stirring and kneading machine is equipped with an oblique axis anchor type mixer,
A high-speed rotary mixer equipped with a rotating disk having a plurality of pins mounted on both surfaces was attached thereto, and the rotating disk was rotated at a speed of 50 m / sec during the kneading process. in this case,
During the heating and stirring process, the viscosity of the raw material is 1000 to 30.
It changes at 00 cp and can perform good mixing and stirring.
The performance of curry roe during cooking was as good as that of Example 2. The structure of the above device is shown in FIG.

Example 5 (Fourth Aspect) After completion of the addition of fats and oils, aqueous raw materials, other raw materials, and polyglycerol fatty acid ester (HLB11) were added.
Currywort was manufactured in the same manner as in Example 2 except that 6 parts were added at once. In this case, the performance of the curry roe during the heating and stirring treatment and during the cooking was as good as that of Example 2.

Example 6 (Fifth Aspect) 50 parts of palm oil, 30 parts of curry powder and 20 parts of spices were heated at 120 ° C., and 27 parts of flavor oil obtained by removing the residue, 32 parts of chutney paste, milk 20 parts of the product, 21 parts of seasoning and 0.5 part of polyglycerin fatty acid ester (HLB13) were heated and mixed in a heating oven to 85 ° C. in about 15 minutes, and then homogenized to produce a paste seasoning. . When the above-mentioned seasoning was added and eaten at the time of cooking the curry roe obtained in Example 5, the cooked curry was more suitably imparted with richness and pungency, and at the same time, a very smooth food without paste feeling. It was a feeling.

The results of comparative experiments performed by the present inventors are shown below. Comparative Example 1 Currywort was manufactured in the same manner as in Example 2 except that after the addition of the fats and oils, the aqueous raw material and other raw materials were added all at once. Changes in the temperature and viscosity of the currant during the heating and stirring processes of Examples 2 to 5 and Comparative Example 1 are shown in FIG. 5 (Example 2), FIG. 6 (Example 3), FIG. 7 (Example 4), FIG.
(Example 5) and each graph of FIG. 9 (Comparative Example 1). In each of the drawings, the solid line shows the transition of the product temperature, and the broken line shows the transition of the viscosity. As shown in FIGS. 5 to 9, in Examples 2 to 5 (FIGS. 5 to 8) of the present invention, an increase in the viscosity of curry roe was reliably suppressed.
In FIG. 9, it can be seen that the viscosity of currant vine is significantly increased. Each aspect of the method for producing a roux of the present invention described in detail above is not necessarily implemented only when the heating apparatus of the present invention is used, and can exhibit a certain effect regardless of the apparatus. I will add it. That is, the present invention can be applied to a case where a single conventional heating device is used.

[0042]

As described in detail above, according to the present invention,
In the production process of roux, the roasted high-temperature flour roux is cooled to a product temperature of 50 ° C to 70 ° C, and in the cooling temperature range,
By adding the flavor ingredients and performing the finishing heating, it is possible to produce a high-quality roux product that sufficiently enhances the flavor characteristics of each ingredient. Further, by adopting a multi-stage heating method comprising two batch-type heating means 1 and 2 provided in communication with each other, the roasting process after roasting can be performed without using any special cooling equipment in the production process of the roux. The temperature of the hot flour luu can be reduced to around 60 ° C at a stretch,
At this stage, by adding the flavor material and starting the finishing heating, a high-quality roux product that fully demonstrates the characteristics of the flavor material can be obtained. Furthermore, by employing the above-described multi-stage heating, suitable heating suitable for the characteristics of each raw material, such as a suitable combination of each raw material, and the heating means 1 using raw materials
It is possible to easily achieve high quality by accurately mixing raw materials and setting appropriate conditions without lowering the yield.

According to the first aspect of the finish heat treatment of the present invention, by adding the water-based raw material and the starch-based powder in a specific order, the hardening of the raw material properties due to the swelling of the starch is suppressed, and the production process of ruw And the heating, mixing, and stirring treatments can be performed satisfactorily. According to the second aspect of the present invention, the aqueous raw material is selected from salts, sugars, and sugar alcohols.
In addition, by containing more than that, it is possible to suppress the reaction with starch in a state where water (free water) is confined, and obtain a desired effect of improving physical properties. According to the third aspect of the present invention, by performing the heating and mixing treatment by applying a shear force to the raw material, it is possible to continuously prevent the reaction of starch during the heating and mixing treatment, and to obtain a desired effect of improving physical properties. it can. According to the fourth aspect of the present invention, by adding a polyglycerol fatty acid ester to the raw material, the curing of the raw material properties during the heating and mixing treatment is suppressed, and the cooked roux has an excellent texture without glue. It can be. Further, according to the fifth aspect of the present invention, a seasoning having a constitution containing fats and oils, an aqueous raw material and a polyglycerin fatty acid ester is added at the time of cooking of the roux to add flavor without affecting the physical properties of the roux. Can be improved.

[Brief description of the drawings]

FIG. 1 shows an example of a multi-stage heating device used in the present invention.

FIG. 2 shows a product temperature curve of a roux by the multi-stage heating method of the present invention.

FIG. 3 shows an example of a multi-stage heating device that is used in the present invention and is provided in a row.

FIG. 4 is an explanatory diagram of an example of a shearing device.

FIG. 5 is an explanatory diagram showing the transition of the temperature and viscosity of curry roe in Example 2 of the present invention.

FIG. 6 is an explanatory diagram showing changes in product temperature and viscosity of curry roe in Example 3 of the present invention.

FIG. 7 is an explanatory diagram showing changes in product temperature and viscosity of curry roe in Example 4 of the present invention.

FIG. 8 is an explanatory diagram showing changes in product temperature and viscosity of curry roe in Example 5 of the present invention.

FIG. 9 is an explanatory diagram showing the transition of the product temperature and viscosity of curry roe in Comparative Example 1.

[Explanation of symbols]

 Reference Signs List 1 heating means 2 heating means 3 introduction means 4 hopper 5 hopper 6 hopper 7 weighing machine 8 weighing machine 9 weighing machine 10 transfer device 11 transfer device 12 transfer device 13 stirring device 14 stirring device 15 valve 1-1 hopper 1-2 hopper 1 -N hopper 2-1 hopper 2-2 hopper 2-n hopper 3-1 hopper 3-2 hopper 3-n hopper 4-1 weighing means 4-2 weighing means 4-3 weighing means 4-4 weighing means 4-5 Measuring means 4-6 Measuring means 4-7 Measuring means 4-8 Measuring means 4-n Measuring means 8-Mixer 9- Measuring means 10- Transfer means 11-1 First cooker 11-2 First cooker 11-3 First 1 cooker 11-n first cooker 12-1 second cooker 12-2 second cooker 12-3 second cooker 12-n second cooker 14- Filling device 20- Transfer means 10 Heating pot 20 Rotating disk 30 Impact pin 40 Mold mixer

──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Kazunori Sonobe 1-5-7 Mikitei Sakaecho, Higashiosaka City, Osaka House Foods Co., Ltd. (72) Koji Hashimoto 1-5-5 Mikitei Sakaecho, Higashiosaka City, Osaka Prefecture No. 7 House Foods Co., Ltd. (72) Yoshie Sakai, Inventor 1-5-7 Mikitei Sakaecho, Higashi-Osaka City, Osaka Prefecture House Foods Co., Ltd. (72) Takako Doi 1-5-5, Mikitei Sakaecho, Higashi-Osaka City, Osaka Prefecture No. 7 House Foods Co., Ltd. (72) Fumimi Nakamura 1-5-7 Mikitei Sakaecho, Higashi Osaka-shi, Osaka House Foods Co., Ltd. (56) References JP-A-59-78652 (JP, A) JP-A-6-38720 (JP, A) JP-A-63-68063 (JP, A) JP-A-53-26358 (JP, A) JP-A-7-289214 (JP, A) (58) Int.Cl. ⁷ DB name) A23L 1/40

Claims (2)

(57) [Claims] 1. High quality products that fully enhance the characteristics of each raw material
A process for producing quality luu,(1) As raw materials, at least fats and oils, flour, and dairy products
Products, juices, extracts, buoys of meat, seafood, vegetables, fruits, etc.
Yong, spices, curry powder, flavoring ingredients such as seasonings
Using  (2)As a heating means, a pair ofTwo units provided in contact
Using the batch type heating means 1 and 2 ofThe following steps:  (3) Part of the fat and oil and flour, one batch heating means
1. Heating to 100 ° C or higher to produce flour roux
Process, (4) The flour roux is batched by the batch heating means 1.
Transfer to heating means 2Process, (5) Then, Batch heating with remaining oil
Introduced into the means 1 to remove the processed material inside the heating means 1
Process,  (6) Batch heating of the above fats and oils by batch heating means 1
Transfer to means 2In addition to the above flour roux,If necessaryChange
ToOther raw materials are added to the batch type heating means 2, and
The flour roux in the heating means 2 to a product temperature of 50 ° C to 70 ° C.
coolingProcess, (7) Then windAdd the taste ingredients to the batch heating means 2To
Process, (8) Flavoring the flour roux in the batch type heating means 2
The raw materials to which the ingredients have been added to a product temperature of 70 ° C or higherProcess, And in the step (6), adding fats and oils,
Reduce the temperature of the flour roux to 50 ° C-70 ° C
At this stage, the steps (7) and (8)
Then, add the flavor ingredients and heat it again to bring the ingredient temperature to 70 ° C.
By gradually raising the temperature up to the above,
Heating through the transition of  A method for producing said luu. 2. The method according to claim 1, wherein
Heating device for1)Pair ofTwo batch heating hands provided in contact
Provide two or more stages 1 and 2 in parallel,2) For appropriately introducing a treatment product to each of the heating means;
Introductory means, (3) Transfer the processed material of the heating means 1 to the heating means 2
Transport means forNext processing;  (4) Introduce a part of oil and fat and flour into heating means 1 and heat
Flour roux obtained by processingcontactTransfer to heating means 2,
TheThe remaining oily fluid is introduced into the heating means 1AddThermal means
After removing the processed material inside 1,Move to heating means 2
Then, if necessary, another raw material is introduced into the heating means 2 and
After lowering the temperature of the ingredients, add flavor ingredients and heat-treat
That, (5) Appropriately processed material is appropriately obtained by the introduction means of the above (2).
To the heating means of (6) While heating each raw material through the above-mentioned transition of the product temperature,
Raw material blending, and easily achieving the combination thereof, To be able to The heating device, characterized in that: