JP3488851B2 - Rou production method - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing roux, and more particularly to a method for producing solid roux used for cooking curry, stew and the like.

[0002]

2. Description of the Related Art A process for producing solid roux used for cooking curry, stew, etc. will be roughly described. First, a starch-based raw material such as wheat flour and an oil / fat-based raw material are heated and stirred to produce a so-called wheat flour roux. To do. Then, on this flour roux,
Powdered raw materials such as salt, sugar and spices and paste raw materials such as meat juice, vegetable extract and dairy products are added and further heated and stirred to obtain a roux in a molten state. Then, the molten roux is filled into individual packages for shipping by a filling device, cooled and solidified, and packaged to obtain a final product.

[0003]

The roux in the molten state is likely to contain bubbles during heating and stirring. If the molten roux contains air bubbles, these air bubbles will emerge on the surface of the roux while it is being filled into the individual packages and being cooled and solidified, and the appearance of the cooled and solidified roux will be deteriorated or cooled. Bubbles remaining inside the solidified roux may deteriorate the quality of the roux. Bubbles can be eliminated by passing the roux in a molten state through a strainer device (a defoaming device) equipped with a sieve prior to filling the individual packages by the filling device.

However, in the molten roux, so-called "damage", which is a mass of "mamako", may occur. In such a case, the “damage” generated in the above-described manufacturing process cannot pass through the holes of the sieve of the strainer device and remains on the sieve. As a result, some of the powder material that makes up the roux remains on the sieve,
There arises a problem that the mixing ratio of the materials in the roux that has passed through the sieve is different from the ratio intended by the present institute. In addition, the lump causes a problem that the roux of the final product becomes uneven. The occurrence of such lumps is
Although it can be suppressed by adding a synthetic emulsifier, in some roux, the addition of a synthetic emulsifier is not desirable.

Further, the occurrence of lumps is particularly remarkable when using a paste-like material.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for producing roux which does not cause problems caused by lumps without using a synthetic emulsifier.

[0007]

According to the present invention, oil and fat and starch raw materials are heated and stirred, to which paste material is added,
Stirring in the presence of a natural emulsifier, then adding powdered material and stirring with heating to produce a molten roux, which is passed through a strainer device equipped with a sieve, Provided is a method for producing roux, which comprises cooling and solidifying the roux.

In the production method of the present invention having such a constitution, the paste material is added to the mixture of the oil and fat and the starch raw material, for example, flour flour, and the mixture is stirred in the presence of the natural emulsifier before the powder material. Is. As a result, the lumps generated in the molten roux are atomized. Therefore, when the molten roux is passed through the strainer device, the lumps pass through the holes of the sieve, so that the use of the sieve does not change the mixing ratio of the materials of the roux. Also, even if lumps are present, the solid roux content of the product will be uniform.

Here, the mechanism by which "damage" is atomized is not clear, but it is presumed as follows. In other words, the "dama" generated in the roux manufacturing process is a relatively large "dama" formed by the combination of the powder material and the components derived from the paste material, and a relatively small "dama" formed by the paste material itself. "Dama" exists. In the present invention, prior to the addition of the powder material, the paste material in the presence of a natural emulsifier, as a result of being added and stirred to a mixture of fats and oils and starch raw material, for example, flour roux, among the above "dama", In particular, it is considered that the lumps of the lumps are atomized as a result of preventing the generation of a relatively large “lump” formed by the combination of the powder material and the component derived from the paste material.

The paste material used in the present invention may be either an aqueous paste material or an oil paste material, but the present invention is particularly effective when an aqueous paste material is used. As an aqueous paste material,
For example, dairy products such as cheese paste, meat, seafood,
Examples include ground materials such as vegetables and fruits, juice, extract, broth and the like. Further, as the oil-based paste, for example, edible oils and fats, flavor oils, spice extracts, ground meats fried with edible oils and fats, etc. According to a preferred embodiment of the present invention, the natural emulsifier is lecithin. is there. The amount of lecithin used as a natural emulsifier is, for example, 0.1 to 1 mass% of all materials, more preferably 0.2 to
It is 0.8% by mass.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Preferred embodiments of the present invention will be described below.

[0012] A specific example of the curry roux will be shown.
First, wheat flour and edible oils and fats are put into a cooking pot (cooker) equipped with a stirring device, and in this cooking pot, usually 100
The mixture is heated and stirred at ˜70 ° C. to obtain wheat flour roux which is a mixture of oil and fat and starch raw material. Here, examples of the edible oil / fat include lard, beef tallow, and mixed fats thereof. The amount of edible oil and fat used is 25 to 5 with respect to the total amount of raw materials.
5% by mass (hereinafter, simply referred to as "%" in the present specification) is preferable, and 30 to 50% is particularly preferable. Further, the amount of wheat flour used is preferably 3 to 40%, and particularly preferably 5 to 30%, based on the whole raw material. The cooking pot used here is equipped with, for example, a stirring blade that can stir the ingredients that have been introduced therein. Furthermore, by introducing hot water or steam into the water jacket that is formed in the wall, the ingredients that are introduced are heated. It is a known cooking pot that can be used.

Next, if necessary, this flour roux is
Transfer to another cooking pot (finishing cooker) and add flour roux.
Paste material such as cheese paste, vegetable paste,
Stir in the presence of lecithin, a natural emulsifier.

The stirring is preferably carried out by heating the material to be stirred to 60 to 90 ° C., more preferably 70 to 85 ° C., preferably for 2 minutes or more, more preferably 5 to 5.
It is performed for about 10 minutes. As a result, in the flour roux,
The paste material can be mixed uniformly. The stirring by adding the paste material may be performed in the same cooking pot as the one in which the flour roux is cooked. However,
By transferring the flour roux obtained by heating and stirring at a high temperature to another cooking pot, the temperature of the flour roux can be quickly lowered to a temperature suitable for stirring by adding the paste material. The additional stirring is
It is better to go in another cooking pot.

The paste material used in this embodiment may be either an aqueous paste material or an oil paste material, but this embodiment is particularly effective when an aqueous paste material is used. Examples of the water-based paste material include dairy products such as cheese paste, ground products such as meat, seafood, vegetables and fruits, juice, extract,
Examples include bouillon and the like. Further, as the oil-based paste, for example, the edible oil and fat, flavor oil, spice extract,
Examples include ground meat fried with edible oil and fat. The amount of the above paste material used is arbitrary, but the water content of the roux of the final product is 7% or less, preferably about 1 to 5%. The amount of lecithin used as the natural emulsifier used in the present embodiment is, for example, 0.1 to 1% of all materials, and more preferably 0.2 to 0.8%.
Is. When the amount of natural emulsifier (lecithin) used is small, it becomes difficult to suppress the generation of lumps with large particle size.
If the amount used is large, the flavor of the obtained roux may be affected.

The natural emulsifier can be added to the oil-based paste material by mixing in advance, or
Alternatively, it is preferable to add it to the flour roux in advance and mix them. When a natural emulsifier is added to and mixed with the oil-based paste material, a high-speed stirring device such as a micro speed mixer is used, for example, while heating at 60 to 90 ° C., 300 to 500 rpm. It is preferable to stir for 30 seconds to 3 minutes.

Then, a powder material such as corn starch, curry powder, salt, sugar, milk powder, sodium glutamate, etc. is charged, and then, while being heated to 80 to 120 ° C., stirred for about 30 to 80 minutes to form a fluid state. To obtain a molten curry roux. The amount of the powder material (excluding the starch raw material) used is arbitrary, for example, 20 to 60% based on all materials,
More preferably, it is 30 to 50%.

At this time, since the paste material is mixed with the flour roux in the presence of lecithin, which is a natural emulsifier, prior to the addition of the powder material, a lump having a large diameter centered on the powder material can be formed. Absent. That is, the formed lumps are atomized.

Next, if necessary, this molten curry roux is transferred to a storage container and cooled to a product temperature of 60 to 70 ° C.
While maintaining the temperature, if necessary, aged for a predetermined time,
After that, the molten curry roux is passed through a strainer having a single-stage sieve to remove air bubbles, which is temporarily stored in a stock tank, and then filled into individual packages for shipping by a filling device, cooled and solidified to form a final product. And

The strainer sieve holes are, for example,
The diameter is preferably 0.5 to 4 mm. Thereby, the bubbles contained in the molten roux can be effectively removed, and the molten roux can be prevented from remaining on the sieve. If the sieve pores are too large, it will be difficult to effectively remove the air bubbles in the molten roux. On the other hand, if the sieve pores are too small, the molten roux tends to remain on the sieve.

In the above embodiment, the strainer device provided with a single-stage sieve was used, but a strainer device having a plurality of stages, for example, three stages of sieves arranged vertically may be used. In this case, the bubbles contained in the molten roux can be more effectively removed.

As described above, according to this manufacturing method, a lump having a large diameter centered on the powder material is not formed,
Dama that is formed is atomized. Therefore, even if the molten curry roux is passed through the sieve of the strainer to remove air bubbles, the atomized lumps pass through the holes of the sieve and do not remain on the sieve. As a result, it is possible to avoid the problem that a part of the powder material remains as lumps and remains on the sieve, so that the mixing ratio of the material of the roux that has passed through the sieve is not the desired ratio.

The cooking pot used in the above embodiment,
Storage containers, strainers, stock tanks, filling equipment,
A known device is appropriately used.

Further, although the above-mentioned embodiment is a process for manufacturing curry roux, the present invention is not limited to curry roux, and other roux similar to the curry roux and manufactured by the same method, for example, roux such as stew. It is also applied to the manufacturing method of.

[0025]

EXAMPLES Example 1 A specific example of curry roux will be shown. First, 10 parts of flour and 15 parts of edible oil and fat (mixed fat of pork fat and beef fat (increasing melting point 45 ° C.)) are cooked in a first container (flour roux cooker) at 120 ° C. for 30 minutes while stirring. Then, 25 parts of flour roux was obtained. Separately, edible oils and fats (mixed fat of pork fat and beef fat
5 ° C.) 29.5 parts and lecithin 0.5 part were heated to 60 ° C. with a microspeed mixer, and 4 min.
The mixture was stirred at 00 revolutions for 1 minute to obtain a paste-like edible oil / fat containing lecithin.

Next, the above-mentioned 25 parts of flour roux was transferred to a second container (finishing cooker) and the temperature was once set to 70 ° C.
, The paste-like edible oil and fat containing the above lecithin, 2 parts of cheese paste, 1 part of vegetable paste,
Then, 2 parts of beef extract were added, and the mixture was stirred for 5 minutes while heating at 70 ° C.

Next, 5 parts of corn starch, 10 parts of curry powder, 5 parts of salt, 10 parts of sugar, 8 parts of milk powder and 2 parts of sodium glutamate were added and stirred, and cooked for 45 minutes while heating to 110 ° C. A molten molten curry roux was obtained. This molten curry roux has a water content of about 5
% Included.

Next, the molten curry roux is transferred to a third container (cooling cooker), cooled to a product temperature of 62 ° C. and maintained at that temperature, and then the molten curry roux are arranged so as to overlap in the vertical direction. After passing through a strainer having a three-stage sieve and temporarily stored in a stock tank, it was filled in individual packages by a filling device and cooled to solidify to obtain a final product.

The obtained solid roux had good appearance with no bubbles observed on its surface. Further, almost no roux and lumps remained on the sieve of the strainer used for producing the solid roux. (Example 2) In the same manner as in Example 1, add 25 flour roux.
Cook the part, transfer it to a second container (finishing cooker), once reduce the temperature to 70 ° C, then lecithin 0.5
2 parts of edible oil and fat (mixed fat of pork fat and beef fat (increasing melting point 45 ° C)), 2 parts of cheese paste, 1 part of vegetable paste, and beef extract 2 The mixture was added with parts and stirred for 5 minutes while heating to 70 ° C. Then, the same steps as in Example 1 were carried out to obtain a final product.

The resulting solid roux was prepared in the same manner as in Example 1,
No bubbles were observed on the surface, and it had a good appearance. Further, almost no roux and lumps remained on the sieve of the strainer used for producing the solid roux.

[0031]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, there is provided a roux production method which does not use a synthetic emulsifier and does not cause problems caused by lumps.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-6-285415 (JP, A) JP-A-10-75 (JP, A) JP-A-10-57022 (JP, A) JP-A-10- 57023 (JP, A) JP 10-327823 (JP, A) JP 2001-259305 (JP, A) JP 2001-258516 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/40 B01D 19/00

Claims (2)

(57) [Claims] 1. A fat and a starch raw material are heated and stirred, a paste material is added thereto, and the mixture is stirred in the presence of a natural emulsifier, and then a powder material is added and heated and stirred to produce a molten roux. Then, the molten roux is passed through a strainer device equipped with a sieve, and the molten roux is cooled and solidified. 2. The method for producing roux according to claim 1, wherein the natural emulsifier is lecithin.