JP3331317B2 - Paste-like roux and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a paste-like roux which is a material for heating and cooking roux-type foods such as curries and stews. The present invention also relates to a method for producing such a paste-like roux.

[0002]

2. Description of the Related Art Conventional instant solid curry roe and the like contain fats and oils and flour, and are added with water and ingredients, and then cooked to impart viscosity and flavor. In addition, since starch such as wheat flour does not become gelatinized in the manufacturing process, it is necessary to gelatinize the starch during cooking to obtain the required viscosity, which takes a long time. On the other hand, instead of instant solid curry
JP 3-3583 A proposes to provide a paste-like roux or the like. However, JP-B 63-3584
The invention described in Japanese Patent Publication No. JP-A-2002-176400 aims at improving the physical properties of conventional curry roe mainly containing fats and oils, starch, curry powder, etc., and contains a relatively large amount of fats and oils and starch as main components. It has a viscous and heavy texture and does not become sufficiently viscous unless boiled for a relatively long time. Accordingly, the applicant of the present application has developed a roux having a new texture quality and aptitude for cooking, and applied for a patent as Japanese Patent Application No. 8-217623. However, there is a further need to be able to impart more excellent body taste and stable and heavy viscosity.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a paste-like roast for cooking curries, stews and the like, which is diluted with water or the like and cooked.

[0004]

Means for Solving the Problems As a result of intensive studies by the present inventors, roasted vegetables and fruits and / or
Alternatively, it has been found that the intended purpose is achieved by using a freeze-dried product of vegetables and fruits as a viscous material. That is, the present invention provides a paste-like roux using a roasted product obtained by roasting vegetables and fruits to a yield of 70% or less and / or a freeze-dried product of vegetables and fruits as a viscous material.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, "ru" means
Ingredients such as raw meat and vegetables, boiled meat and vegetables, etc. are added together with water as needed, and cooked by boiling etc.,
It is a food material for cooking foods such as curries and stews. The roux of the present invention may be used for cooking any food, but the food in the form in which the sauce portion becomes viscous and becomes entangled with the food material in the state of being cooked, and the flavors such as spices are fused. It is preferably for cooking foods such as curries, stews, sauces, soups and the like.

[0006] The vegetables and fruits as raw materials are not limited to the kind, and as vegetables, root vegetables such as carrot, radish, potato, sweet potato, leaf vegetables such as spinach, komatsuna, kale, cabbage, lettuce, pumpkin, eggplant, cucumber. Vegetables such as tomatoes and peppers; stalks such as onions and asparagus; beans such as bulb vegetables and green peas; and fruits such as mango, apple, orange, kiwi and banana. In the present invention, vegetables and fruits are roasted to a yield of 70% or less, preferably 20 to 50%. In the present invention, the term “yield” indicates all things based on weight. The roasting is preferably performed by roasting vegetables and fruits together with fats and oils. Paste roasted product having an oil content of about 10 to 30% by weight (hereinafter abbreviated as%), a water content of about 10 to 30%, and a solid content of about 40 to 80%. It is better to do so. Such a paste-like roast is thickly finished, and by using this as a viscous material for roux, an excellent body taste and stable and heavy viscosity are imparted. In addition, the roasted paste can lower the Aw of the roux (especially, when spore lactic acid bacteria are contained, the lactic acid bacteria can be prevented from growing in the product, thereby keeping the lactic acid bacteria stable until eating). can do). As the roasted vegetables and fruits, roasted onions, garlic, and carrots are particularly preferable. Roasted material is 10-40%, preferably 20-30%
It is preferred to add. In addition, blanched or steamed vegetables and fruits can be used, but roasted foods are particularly preferred from the viewpoint of improving flavor and viscosity. Here, the conditions of blanching, steaming or roasting are 80-150 ° C., 1-
60 minutes is good. The fat or oil used for roasting is not particularly limited, but has a melting point of 5 ° C. or less, preferably −.
Fats and oils of 10 ° C. or less are mentioned. Of these, vegetable oils and fats are preferably used. Specifically, palm oil, cottonseed oil,
It is preferable to use vegetable oils such as soybean oil and corn oil.
By roasting vegetables and fruits together with these fats and oils, excellent body taste and stable and heavy viscosity are imparted.

In the present invention, in addition to the above roasted product,
Alternatively, a freeze-dried product of vegetables and fruits can be used. The freeze-dried product is obtained by freeze-drying a grind of vegetables and fruits by a conventional method, or freeze-drying vegetables and fruits having an appropriate shape and then pulverizing them. The freeze-dried product may be a crushed product. Such a freeze-dried product is used as a viscous material in luw, and a sufficient viscosity is imparted by absorbing water. In addition, by using a freeze-dried product, a delicate viscosity can be easily adjusted in terms of flavor, and a soft rich taste and viscosity can be imparted. Furthermore, the freeze-dried product makes it possible to reduce the Aw of the roux and obtain a good color tone. As the freeze-dried product, a powdery product is particularly preferable, and specific examples thereof include pumpkin, carrot, spinach, apple pulp and the like. Lyophilized product is 1-20
%, Preferably 3 to 10%.

[0008] In addition to the roasted and lyophilized products, starch raw materials can be used as appropriate as a viscous material. The addition amount is 5 to
It is better to be within the range of 30%. Examples of the viscous material include various starches and wheat flours, and preferred are wet heat-treated starch and corn starch. Here, when the roux of the present invention is intended to be pasteurized (about 83 ° C.), when the above viscous material is used, a material having a high α point is used. That is, starch (α) such as wheat flour and potato having a low α point
In the case where the gelatinization point is lower than the sterilization temperature), the gelatinization occurs during sterilization, and the physical properties of the product become uneven, and it becomes difficult to disperse in water during cooking.
For example, by using corn starch or heat-moisture treated starch (moist heat-treated corn starch or the like), α-formation during sterilization can be prevented, and preferable viscosity can be imparted during cooking. Also,
When corn starch and moist heat-treated starch are used together, they can be easily squeezed out of a container, dispersible in water,
The smoothness of the viscosity is further improved.

In the present invention, powder raw materials such as bouillon powder, milk powder and amino acid seasonings can also be used. Further, in the present invention, dietary fiber or cellulose derived from vegetables or fruits or prepared separately therefrom can be used. The fibrous material can be prepared by any method, and particularly has an average particle size of about 500 μm or less, preferably about 300 μm or less, for example, about 100 to 2 μm.
The one having a thickness of 00 μm is desirable in order to obtain a smooth viscosity and a mouthfeel peculiar to luw foods. In order to improve the preservability of roux, a fibrous powder product can be used, and also in this case, the effect of improving the texture of the food can be satisfactorily achieved. When using a fibrous material, the solid content is 0.1 to 0.1.
It is preferable to contain 30%.

The water content of the roux is preferably 30 to 60%. Also, the Aw of the ryuu is 0.88 or less, preferably
It is preferably from 0.4 to 0.88, and can be adjusted using the roasted product or the lyophilized product. Thereby, a suitable storage property is obtained. The viscosity of luu is 500-200000
0 cp, preferably 5000 to 200000 cp (25
C., measured with a B-type viscometer, the same applies hereinafter). This improves solubility and suitability for extrusion from a container.
The roux obtained by the above configuration contains raw materials necessary as a raw material for cooking by adding water, and is in the form of a paste.

In the present invention, a spice may be used. Examples of spices include curry powder, pepper and / or processed products thereof, and one or a mixture of two or more spices. When using curry powder, in the absence of fats or oils or in the presence of some fats and oils,
It is preferable to use one that has been heat-treated for 30 minutes.
As the heat treatment, a material subjected to a saturated steam treatment or a roasting treatment is preferably used. Thereby, the freshness and green odor of the curry powder can be eliminated, and the spicy flavor of the curry can be further enhanced. The amount of curry powder used is preferably 3 to 10%, more preferably 5%.
~ 8%. Further, the particle size of the spice used is preferably finer than in the past. Specifically, it is preferable that all of the spices contained have an average particle size of 90 to 110 μm.

[0012] As curry powder or various spices, in particular, aromatic spices such as one or two of coriander, fennel, cardamom, fenugreek, cumin, dill, clove, caraway, nutmeg, mace, anise, celery, laurel, thyme, etc. Mixtures of more than one species. As a spice, a raw or dried product may be used directly. It can also be used in the form of a spice extract, flavor, oil or the like. The content of the spice may be appropriately determined according to the desired flavor of the food. Flavor enhancement is preferably achieved by using the above-mentioned dried product, extract, flavor, oil and the like in combination.

As the seasoning, one or a mixture of two or more of salt, sugar, various seasonings (such as sodium glutamate) can be used, and the content of these can be appropriately determined according to the desired flavor of the food. You only have to decide. Also, p
As the H adjuster, citric acid, acetic acid, or the like can be used. In particular, by adjusting the pH of luu to 6.0 or more, the color tone of the ground material of vegetables and fruits can be stably maintained,
It is desirable because it can impart preservability to food. Gum substances such as gum arabic, xanthan gum, guar gum, locust bean gum, milk proteins (milk casein), proteins such as gelatin, gluten, pectin, dextrin, sugars and fibers, etc. as a thickener, or a mixture of two or more kinds thereof Can be used as Examples of the emulsifier include glycerin fatty acid ester and sucrose fatty acid ester lecithin. Specific examples include one or a mixture of two or more of monoglycerin fatty acid ester, polyglycerin fatty acid ester, and enzyme-treated lecithin. In addition, vitamins, calcium, iron, nutrients of DHA and the like can be used. In this case, including a ground product of vegetables and fruits and having a low oil and fat content, the composition is more excellent in health. Lou can be provided. Flavoring agents, coloring agents and the like can also be used.

The pasty roux of the present invention can be easily produced, for example, by the following method. Using the above raw materials,
Basically, these can be obtained as a mixed form. In order to balance the flavor of the raw materials, it is preferable to heat and mix the raw materials at a temperature not exceeding 100 ° C., preferably about 80 to 90 ° C., and cook them. For example, milled vegetables and fruits and oils and fats are heated and mixed at 80 to 90 ° C. for about 1 to 20 minutes, cooked and cooled, and then starch, spices and other ingredients are added to further add about 80 to 90 ° C. And heat mixing (sterilization treatment) for about 3 to 10 minutes to obtain luw. When no fats or oils are used, the above raw materials may be heated and mixed together.
As described above, when a starch having a higher gelatinization temperature than the sterilization treatment temperature is added as the above-mentioned starch, a decrease in the physical properties of the product due to the gelatinization of the starch during sterilization can be suitably avoided as described above. .

[0015]

According to the present invention, there is provided a paste-like roast having excellent body taste, stable and heavy viscosity. In particular, when vegetables and fruits are roasted together with oils and fats, the effect becomes remarkable. In addition, in the present invention, since roasted vegetables and fruits and freeze-dried vegetables and fruits are used, the Aw of the roux can be reduced, and therefore, a stable roux in terms of quality can be obtained. The roux of the present invention can be widely used as various seasonings as well as curry roux, stew roux, and yasushi rice roux. Next, the present invention will be described with reference to examples.

[0016]

Example 1 Paste raw material As a paste raw material, roasted onion, roasted garlic and roasted pure curry oil were used. The roasted onion is roasted together with 5 parts by weight of vegetable oil and 95 parts of cut onion,
The yield is about 20%, the oil content is about 20%, the water content is about 20%, and the solid content is about 60%. The roasted garlic is obtained by roasting 4 parts by weight of vegetable oil and 96 parts of cut garlic to give a yield of about 40%, an oil content of about 10%, a water content of about 25%, and a solid content of about 65%. Pure curry oil roast is 50 oil
Part and 50 parts of pure curry were heated to 120 ° C. to make the fragrance stand. Powder Raw Materials As the powder raw materials, 2 parts of powdered milk and 15 parts of seasonings were used. Starch raw material As a starch raw material, 6 parts of corn starch (4% moisture) and 5 parts of moist heat-treated starch were used. The moist heat-treated starch is obtained by subjecting corn starch to moist heat treatment with an emulsifier by a conventional method. (Production method) (1) The above-mentioned paste raw material and powder raw material were mixed at 6000 rpm for 2 minutes by a homomixer (high-speed mixer). (2) Thereafter, the mixture was heated and cooked until the temperature reached 90 ° C. (3) Then, it cooled to about 50 degreeC. (4) The starch raw material was added thereto and mixed under the same conditions as in step (1). (5) Thereafter, the pouch was filled in 200 g each. (6) After pasteurization at 83 ° C. for 30 minutes, the paste was cooled to obtain a paste-like currant. (Product) Paste curry roe obtained as described above had the following composition. Oil content 6% Water content 32% Aw 0.83-0.84 Solid content 68%

Example 2 Paste raw materials As paste raw materials, 10 parts by weight of vegetable oil, 12 parts by weight of chicken extract, and 30 parts by weight of water were used. Powder Raw Materials 17 parts by weight of powdered milk, 9 parts by weight of seasonings, 7 parts by weight of freeze-dried vegetables, and 1 part of spices were used as powder raw materials . Vegetable freeze-dried product is a powder obtained by freeze-drying ginseng by an ordinary method,
It was obtained by mixing with 5 parts of carrot. Starch raw material As a starch raw material, 15 parts by weight of wet heat-treated starch was used. In addition, such a raw material was obtained in the same manner as in Example 1. (Production method) The paste raw material, powder raw material and starch raw material were mixed with a homomixer (high-speed mixer) at 5000 rpm for 1 minute. 2. Thereafter, the pouch was filled in 200 g increments. After sterilizing at 3.83 ° C. for 30 minutes, the mixture was cooled to obtain a pasty stew. (Product) The pasty stew obtained as described above had the following composition. Oil about 11% Water about 39% Aw about 0.88 Solid about 50%

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-7-322865 (JP, A) JP-A-6-7124 (JP, A) JP-A-5-268888 (JP, A) JP-A-11- 239468 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/39-1/48

Claims (8)

(57) [Claims] 1. A look at including roasted prepared by roasting the vegetables and fruit to more than 70% yield, is the oil 10 to 30% by weight, water
% Is 10 to 30% by weight, and solid content is 40 to 80% by weight.
% Viscous material for the production of paste-like roux. (2) Vegetables and fruits yield 20-50%
The viscous material according to claim 1, comprising a roasted product. 3. A paste-like roast using the viscous material according to claim 1 or 2. (4) The viscous material according to claim 1 or 2,
4. The roux according to claim 3, wherein 0% by weight is used. (5) The viscous material according to claim 1 or 2,
4. The roux according to claim 3, wherein 0% by weight is used. 6. Freeze-dried vegetables and fruits as viscous materials
The method according to any one of claims 3 to 5, which is used in combination.
Lou described. 7. Moist heat-treated starch and / or corn starch
7 is used in combination as a viscous material.
The roux according to any one of the above. Claim 8. A rudder containing the viscous material according to claim 1.
After cooking the raw materials for production, cool and heat sterilize
Starch with a higher pregelatinization temperature, then heat sterilization
A method for producing a paste-like roux, characterized by treating.