JP3602029B2 - Low-oil fat roux containing heat-treated ground meat - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a roux which can be suitably used for preparing foods such as curries and stews by heating and cooking together with ingredients such as meat and vegetables.
[0002]
[Prior art]
As the conventional roux such as curry roux and stew roux, a solid roux mainly comprising solid fat and containing flour and spices is generally used, and this is mixed with water, vegetables and meat and heated to curry. And stews are cooked. A large amount of solid fat is generally used as these fats and oils in these rouxes, and flour, spices and the like are mixed, heated, cooled and solidified, and then manufactured. However, at present, there is a demand for a roux with a reduced fat content from a low calorie orientation. For this reason, various types of roux that do not use fats or oils or have a low fat content have been proposed. For example, Japanese Unexamined Patent Publication No. 9-313142 discloses a luu having a good appearance without a squeaky feeling and a surface film even when the oil and fat content is low even though the content of the fat is low. Japanese Patent Application Laid-Open No. H11-98973 discloses a luu having a smooth tongue without roughness due to fibrous substances such as spices, despite the low content of fats and oils. The main purpose of these roux is to provide a good texture even when the fat content is low. On the other hand, when the fat content is reduced, the kokumi tends to be reduced as another problem different from the texture, but in the low fat content ruu, the reduced kokumi is not improved. is the current situation.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide a low-calorie food-oriented luu having a body taste and an excellent taste.
[0004]
[Means for Solving the Problems]
The present invention is based on the finding that the above-mentioned problems can be efficiently solved by blending a specific component with a low fat content luu.
That is, the present invention relates to a roux containing starch and / or another thickening substance and a heat-treated meat pulverized material, wherein the fat content is 10% by mass or less, and the meat pulverized material has an opening of 5600 μm. And a sieve having an opening of 850 μm but not passing through the sieve.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
First, in the present invention, "Ruu" refers to curry, stew by adding ingredients such as raw meat and vegetables, boiled meat and vegetables as needed, or adding water and cooking by boiling. Etc. is a food material for cooking foods required. The roux may contain ingredients such as cooked meat and vegetables in advance. The roux may be cooked usually by adding about 1 to 15 times water, or may be eaten by heating without adding water. 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. Is desirably for cooking foods such as curries, stews, sauces, soups and the like.
[0006]
In the present invention, it is important that the content of fats and oils in the roux is 10% by mass (hereinafter abbreviated as%) or less. The fat content is preferably 3% or less, and more preferably, substantially no fat is contained. Here, “substantially free of fats and oils” means that fats and oils are not actively added, and a small amount of fats and oils derived from spices and vegetable raw materials, for example, excludes the presence of about 1.5%. is not. When using fats and oils, it is preferable to use vegetable fats and oils. As vegetable oils and fats, palm oil, cottonseed oil, soybean oil, corn oil and the like are preferably used. In the present invention, for example, a pseudo fat prepared with processed starch, pectin or the like may be used.
[0007]
In addition, in the present invention, it is essential to add a heat-treated meat pulverized product. Such a pulverized product can be obtained, for example, by the following method. First, a piece of meat (eg, beef) is cut into a size of, for example, 5 to 50 mm square, preferably 10 to 30 mm square. The meat piece material to be cut may be a frozen one, and the cut may be performed before thawing or after thawing. Next, the cut piece of meat is placed on a net-like shelf and placed in a retort pot, and then at a temperature of, for example, 80 to 150 ° C, preferably 100 to 130 ° C, for 1 to 120 minutes, preferably 10 to 60 minutes, and 0. It is steamed under the conditions of 5 to 5 kg / m ² , preferably 0.8 to ² kg / m ² . At this time, oils and fats are removed together with the extract dripping from the meat pieces. It is preferable to cook until the fat or oil content of the meat pieces becomes, for example, 0.1 to 10% or less, preferably 0.1 to 2% or less. The steamed meat pieces may be crushed by a crusher such as a food cutter to a size that passes through a sieve having an opening of 5600 μm, preferably 2360 μm, but does not pass through a sieve having an opening of 850 μm. For example, 50% or more, preferably 80% or more of the whole crushed material should have such a size. The ground meat pieces thus obtained can be contained in the roux at a ratio of, for example, 1 to 30%, preferably 2 to 10%. In addition, the obtained crushed meat pieces can be stored frozen. Further, the extract dripping from the meat piece during the steaming can be collected, for example, by a saucer arranged below the shelf, and the extract thus collected can be included in the roux together with the crushed meat piece. The amount should be adjusted in consideration of the content of fats and oils contained in the extract so as not to increase the content of fats and oils in the roux. For example, when using such an extract, it is preferable to use the extract at a ratio of 2 to 10% with respect to luw.
[0008]
In the present invention, it is essential to use starch and / or other thickening substances as a raw material for thickening food such as curry at the time of eating. Here, examples of the starch include natural starch and processed starch of various origins (such as potato and flour). Examples of the processed starch include crosslinked starch, acid-treated starch, heat-treated starch, oxidized starch, esterified starch, and etherified starch. Examples of thickening substances other than starch include 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 fibers. Is mentioned. The amount of the starch and / or other thickening substance used is preferably adjusted so that the viscosity of food such as curry during eating becomes 100 to 1000 cp, preferably 150 to 500 cp. Although it differs depending on the type, when wheat flour or other starch is used, it is 1 to 30%, preferably 2 to 15%, and when a thickening substance is used, it is 0.1 to 10%, preferably 0 to 10%. An amount of 3-5% is preferred. When both are used in combination, it is preferable to use it in an amount of 5 to 35%, and more preferably 15 to 30%. Preferably it is in an amount of 5%, preferably 0.3-3%. In the present invention, when wheat flour is used as the starch, wheat flour that has been heat-treated at 100 ° C. to 140 ° C. for 10 to 180 minutes in the absence or presence of some fat or oil is used. Is preferred. Among them, those obtained by performing the heat treatment with saturated steam are preferable. This makes it possible to eliminate the freshness of the flour, impart a roasted flavor, and improve the flavor of curry and the like, without the need to roast the oil or fat. In addition, what performed the roasting process can also be used.
[0009]
In the present invention, it is preferable to use aldehydes. Here, examples of the aldehyde include a linear saturated aliphatic aldehyde and a linear unsaturated aliphatic aldehyde. Preferred straight-chain saturated aliphatic aldehydes have 4 to 10 carbon atoms, that is, butanal (C ₄ ), pentanal (C ₅ ), hexanal (C ₆ ), heptanal (C ₇ ), octanal (C ₇ ) ₈ ), nonanal (C ₉ ), and decanal (C ₁₀ ). Preferred linear unsaturated aliphatic aldehydes include 2,4-decadienal. These aldehydes may be substituted or unsubstituted as long as the effects of the present invention are not affected. Further, these aldehydes can be used alone, but may be used in combination of several kinds thereof. In addition, an organic acid can be used in combination with the aldehydes, and the organic acid includes butyric acid. In the present invention, these aldehydes are preferably contained in luu at 0.01 to 100 ppm, more preferably 0.1 to 20 ppm. Thereby, the same rich scent and taste can be imparted as in the case of using a large amount of fats and oils.
[0010]
In the present invention, in addition to the above components, spices that are used according to a conventional method can be added. Examples of the spice include curry powder, pepper and / or processed products thereof, and one or a mixture of two or more spices. When using curry powder, pure curry can be used. Curry powder may be heat-treated at 90 to 150 ° C. for 1 to 30 minutes in the presence of fats and oils or in the presence of some fats and oils, or may be saturated steam treatment or roasting as heat treatment. A roasted one may be used. When curry powder is used, the amount used is preferably 0.5 to 20%, more preferably 1 to 10%, based on the roux. As spices, in addition to curry powder, spices such as pepper, cumin seed, clove, coriander, and allspice may be contained alone or in a suitably determined amount in a mixture thereof.
[0011]
Further, in addition to the above components, various powder raw materials can be used. Powdered raw materials include, for example, glucose and / or fructose, various seasonings (amino acids and nucleic acids, etc.), salts, extracts (yeast extracts, meat extracts such as beef extract and chicken extract, protein hydrolysates, etc.), skim milk powder, An extract obtained from red algae and the like are included. Among them, the use of glucose and / or fructose is preferable because a good stew feeling can be imparted to a product manufactured using the obtained roux. At this time, the use amount is preferably, for example, 0.5 to 30%, more preferably 1 to 15%. In addition, when giving a feeling of stew, it is good to heat the curry raw material at 70 to 150 ° C., preferably 90 to 120 ° C., for 30 to 240 minutes, preferably 60 to 180 minutes. Examples of various seasonings include amino acids and nucleic acids, and the amount of these seasonings can be appropriately determined. For example, it is preferably 0.1 to 10%. In the present invention, it is desirable to add an extract obtained from red algae. When this extract is added, the components in such an extract are present as a continuous phase in the roux, whereby, despite the low content of fats and oils, the same as when using a large amount of fats and oils In addition, a moderate entanglement, sharp tongue and texture can be efficiently imparted. When an extract obtained from red algae is used, its content is preferably set to 0.01 to 1%. As an extract obtained from red algae, agar is preferred.
[0012]
Furthermore, a vegetable paste can be added to the present invention. In particular, it is preferable to add an onion paste and a garlic paste. To briefly explain an example of the method for producing the onion paste, first, onions are cut roughly, preferably into 10 to 30 mm squares. The cut onion is added at 60 to 100 ° C., preferably 80 to 95 ° C. for 10 to 240 minutes, preferably 30 to 100 minutes, and the yield is 60 to 40%, preferably up to about 50%, without adding any fat or oil. Roast. At this time, it is preferable that the onion surface is not scorched by adjusting the heating power or stirring. The roasted onion thus obtained is crushed into a paste. For such pulverization, for example, a pulverizing apparatus such as a Comitrol or a colloid mill can be used. Then, the paste-like onion is added at 60 to 100 ° C., preferably 80 to 95 ° C. for 10 to 360 minutes, preferably 60 to 240 minutes, and a yield of less than 40%, preferably about 30%, without adding any fat or oil. By roasting to a degree, an onion paste can be produced. The resulting onion paste is substantially free of fats and oils. By using the roasted onion paste produced as described above, despite the absence of any fats and oils, it does not have its bitterness or scorch, utilizes the good flavor of roasted onion, and has a low calorie orientation. Luw suitable for sex can be obtained. In addition, as the paste raw material, garlic paste, bouillon, extract (meat extract such as beef extract and chicken extract, etc.) can also be used.
[0013]
Further, in the present invention, sotolone (3-hydroxy-4,5-dimethyl-2 (5H) -furanone) can be used as a fragrance, and this can impart a mature feeling to luu. This sotolone can be added alone, but the content of such components can be increased by steaming pure curry as described above. It is preferred that sotolone be contained in luu at 10 ppm or more. In the present invention, an antioxidant, a flavor, a coloring agent, and the like may be used.
[0014]
The roux of the present invention can be in various forms such as solid (eg, plate, powder, granule, etc.), paste, and liquid. These can be produced by a conventional method. As an example, a method for producing a paste curry roe is described below. First, a spice mixture is prepared by mixing pure curry and other spices. In addition, a seasoning such as glucose and / or fructose, amino acids and nucleic acids, salt, meat extract, skim milk powder and agar are mixed to prepare a powder raw material mixture. The onion is cut into 10 to 30 mm squares, and the cut onion is roasted at 60 to 100 ° C. for 10 to 240 minutes to a yield of about 50% without adding any fat or oil. This roasted onion is pulverized using a pulverizing device such as a comtrol or colloid mill to obtain a paste-like roasted onion. A garlic paste, bouillon, and meat extract obtained by pulverizing garlic with a pulverizing device such as a comtrol or colloid mill are mixed with the mixture to prepare a paste raw material mixture. In addition, a piece of meat (eg, beef) is cut into a size of 10 to 30 mm square, and the cut piece of meat is placed on a net-like shelf and placed in a retort pot, and then at a temperature of 80 to 150 ° C. for 1 to 120 minutes. , 0.5 to 5 kg / m ² to obtain steamed meat pieces having an oil content of 0.1 to 10% or less. The steamed meat pieces are crushed by a pulverizing device such as a food cutter so that 50% or more of the pulverized material passes through a sieve having an opening of 5600 μm but does not pass through a sieve having an opening of 850 μm. A meat treatment mixture is prepared by mixing the ground extract with the meat extract collected during steaming. In addition, the flour is roasted for 50 minutes without adding fats or oils or adding a small amount of fats and oils to 115 ° C. to prepare a flour mixture.
1 to 20 parts of the spice mixture obtained as described above, 1 to 30 parts of the powder raw material mixture, 30 to 90 parts of the paste raw material mixture, and 1 to 30 parts of the meat processing mixture are mixed at a temperature of 90 to 120 ° C for 30 to 240 parts. Heat and mix for minutes. Thereafter, it is once cooled to less than 90 ° C., preferably to 70 to 85 ° C., and 1 to 30 parts of a flour mixture, 0.001 to 1 part of sotolone, and various linear saturated aldehydes of C _4-10 are added. And / or 0.01 to 100 ppm of 2,4-decadinal as a linear unsaturated aldehyde is added and mixed, filled in a container such as a tube, cooled to 10 to 30 ° C., easily taken out of the container, and handled. Can be obtained.
[0015]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the roux which can prepare curry, stew, etc. with kokumi can be provided despite the low content of fats and oils.
[0016]
【Example】
Example 1
(Preparation of spice mixture):
A spice mixture was prepared by mixing 4 parts of pure curry and 0.3 parts of other spices.
(Preparation of powder raw material mixture):
A powder raw material mixture was prepared by mixing 9.3 parts of glucose, 2.9 parts of seasonings (amino acids and nucleic acids), 1.4 parts of a meat extract, and 1.2 parts of skim milk powder.
(Preparation of paste raw material mixture):
Onions cut into 10 to 30 mm squares were roasted at a temperature of 90 ° C. for 60 minutes without adding fats and oils. The yield of the obtained roasted onion was 50%. During roasting, the surface of the onion was not scorched while stirring. The roasted onion thus obtained was pulverized in a colloid mill pulverizer to form a paste. This paste-like roasted onion was roasted at a temperature of 97 ° C. for 180 minutes without adding fats and oils. The yield of the obtained roasted onion was 30%. 19.9 parts of the roasted onion paste thus obtained was mixed with 1.4 parts of garlic paste, 26.6 parts of bouillon, and 19.3 parts of meat extract to obtain a paste raw material mixture. The garlic paste is obtained by pulverizing garlic in a Comitrol pulverizer to form a paste.
(Preparation of meat processing mixture):
Frozen beef cut into 10 to 30 mm squares was thawed, placed on a net-like shelf, placed in a retort pot, and steamed at 115 ° C. for 25 minutes at 0.9 kg / m ² . At this time, the extract dripping from the meat was collected by a tray placed below the shelf. A piece of meat (oil and fat content: 2% or less) from which oils and fats have been removed by steaming is pulverized using a food cutter, and 80% or more of the pulverized material passes through a sieve having an aperture of 2360 μm. The size was set so that it would not pass. 3.2 parts of the crushed pieces and 3.2 parts of the above extract were mixed to prepare a meat treatment mixture.
(Preparation of flour mixture):
A flour mixture was prepared by roasting 7 parts of flour for 50 minutes while adding 0.1 parts of fat and oil and heating to 115 ° C.
[0017]
4.3 parts of the spice mixture obtained as described above, 14.8 parts of the powder raw material mixture, 67.2 parts of the paste raw material mixture, and 6.4 parts of the meat processing mixture are placed in a cooking pot at 97 ° C. for 120 minutes. The mixture was heated and mixed, and then cooled to 80 ° C., and then 7.1 parts of a flour mixture, 0.2 parts of sotolone, and each of a linear saturated aldehyde having 4 to 10 carbon atoms and a linear unsaturated aldehyde were used. 2,4-Decadinal was added and mixed to prepare a paste-like curry roe. This paste-like currant was filled in a tube container and then cooled to 20 ° C. to obtain a paste-like currant.
The linear saturated aldehydes and linear unsaturated aldehydes (2,4-decadinal) of each of the above C _4-10 were added to the resulting luu so as to have the concentrations shown in Table 1 below. In addition, Table 1 below shows the amounts of the respective raw material components used. Unless otherwise specified, the amounts are based on parts.
[0018]
The oil and fat content of the curry roe obtained as described above was 0.4%. Water was added to this curry roe, appropriate ingredients were added, and the curry was cooked by boiling at 97 ° C. for 20 minutes. The curry obtained had a body taste despite having a low oil and fat content.
[0019]
Table 1

Claims (6)

A luu containing starch and / or other thickeners and a heat-treated meat pulverized material and having a fat content of 10% by mass or less, wherein the meat pulverized material passes through a sieve having an opening of 5600 μm. The roux having a size not passing through a sieve having an opening of 850 μm. The roux according to claim 1, wherein the content of the ground meat is 1 to 30% by mass. 3. The roux according to claim 1, wherein the heat treatment is steaming. 4. The roux according to claim 3, further comprising an extract obtained during the cooking of the meat. The roux according to any one of claims 1 to 4, wherein the content of the fat or oil is 3% by mass or less. The roux according to any one of claims 1 to 4, which does not substantially contain fats and oils.