JP3762870B2 - Paste roux and manufacturing method thereof - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a paste-like roux in a container which contains starch, water and sugar and may further contain a salt. The present invention also relates to a method for heat sterilization of starch-containing liquids. Furthermore, the present invention relates to a paste-like roux contained in a container.
[0002]
[Prior art]
Conventionally, a concentrated paste-type roux product containing starch containing a starch is commercially available. This product is usually heat-sterilized by first heating the raw material containing starch and water to a temperature of about 80 to 95 ° C., and filling and sealing (hot-packing) a container such as a tube at that temperature. Manufactured. Thereby, subsequent storability is improved. However, when a raw material containing a large amount of starch and water is heat sterilized at the above temperature, the starch becomes gelatinized and becomes hard when heated, resulting in a problem that it is difficult to take out from the container. For this reason, in the past, in such products, for example, the starch content in the product was lowered, but in such a low starch content product, sufficient thickness was obtained for the final food to be obtained. There was a problem that it could not be granted.
On the other hand, Japanese Patent Publication No. 2741004 describes that raw materials other than starch are first mixed, sterilized by heating, then cooled to low temperature, and finally sterilized starch (un-α-modified starch) is added. However, in this case, after the sterilization treatment of the starch, there is a possibility that secondary contamination due to falling bacteria or the like may occur before the starch is added to other raw materials and filled and sealed in the container. In order to completely prevent such secondary contamination, aseptic filling equipment for filling and sealing containers in addition to other raw materials while maintaining the sterilized state after sterilizing starch. Is required. When such an aseptic filling facility is used, the entire apparatus is accommodated in the aseptic chamber, which causes a problem that the facility becomes large and the production cost increases.
In addition, not only paste-like roux but also starch-containing liquid substances cause problems as described above at the time of heat sterilization, which is a serious problem when filling and sealing such liquid foods in containers. .
[0003]
[Problems to be solved by the invention]
The present invention is a paste that has been subjected to a heat sterilization treatment, which can be easily taken out from a container such as a tube, and can give a sufficient thickness to food when cooked by adding a predetermined amount of water. An object is to provide a method capable of producing ruu. Another object of the present invention is to provide a method for heat sterilization of starch-containing liquids. Furthermore, an object of the present invention is to provide a container-like paste-like roux in which the above-mentioned problems are efficiently solved.
[0004]
[Means for Solving the Problems]
The present invention is based on the knowledge that the gelatinization start temperature of starch can be increased by containing a sugar in a specific ratio in relation to a salt, and therefore the above-mentioned problems can be solved efficiently. is there.
That is, the present invention includes a method for producing a paste-like roux in a container containing starch, water and sugar, and further containing a salt.
The relationship between the ratio (y) of sugar to the water in the paste-like roux and the ratio (x) of salt is:
If x <5, y ≧ 1.6x ² −14x + 50,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 30,
When x> 30, y ≧ −0.1x ² + 9.5x−150
There is provided a method for producing a paste-like roux characterized in that a paste-like roux is prepared by mixing an amount of salt and saccharide, and starch and water so as to satisfy the above conditions, followed by heat sterilization treatment.
[0005]
The present invention also relates to a method for heat sterilization of a starch-containing liquid, wherein a salt and a saccharide are added to the liquid, and the ratio of the saccharide to water (y) and the ratio of the salt (x) Relationship
If x <5, y ≧ 1.6x ² −14x + 50,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 30,
When x> 30, y ≧ −0.1x ² + 9.5x−150
The heat sterilization method is characterized by performing a heat sterilization treatment after adding in an amount that satisfies the above.
[0006]
Furthermore, the present invention is a paste-like roux contained in a container, and the following (a) to (f):
(A) contains starch, sugar and water, may contain salt,
(B) The starch is a pregelatinized starch or a mixture of pregelatinized starch and non-pregelatinized starch,
(C) The relationship between the ratio (y) of sugar to the water in the paste-like roux and the ratio (x) of salt is:
If x <5, y ≧ 1.6x ² −14x + 50,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 30,
When x> 30, y ≧ −0.1x ² + 9.5x−150
Which satisfies
(D) heat sterilized,
(E) the container is filled and sealed, and
(F) After being taken out of the container, diluted with water 2 to 10 times, heated at 95 ° C. for 1 to 20 minutes, and cooled to 70 ° C., the viscosity becomes 300 mPa · s or more. The pasty roux is provided.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
In the present specification, paste-like roux is a liquid or paste-like food such as curry, stew, hayashi, hashed beef, sauces, soups, and similar products by adding water and cooking by conventional methods. Can be manufactured.
[0008]
First, in the 1st aspect of this invention, the manufacturing method of the paste-like roux containing a container which contains starch, water, and saccharide | sugar and may also contain a salt is provided.
In this production method, first, a paste-like roux containing starch, water and sugar and further containing a salt is prepared. Paste roux can be prepared by mixing these components. As for the sugar, the relationship between the ratio (y) of the sugar to the water in the paste-like roux and the ratio (x) of the salt is as follows:
If x <5, y ≧ 1.6x ² −14x + 50,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 30,
When x> 30, y ≧ −0.1x ² + 9.5x−150
It is contained in an amount that satisfies the above. By making the ratio of the sugar and the ratio of the salt like this, the gelatinization start temperature of the starch contained in the obtained paste-like roux can be raised, and therefore the paste-like roux is sterilized by heating. The increase in viscosity in the case can be suppressed. Therefore, even when sufficient heat sterilization is performed, it is easy to take out the obtained paste-like roux from the container. In addition, the ratio of the carbohydrate and the ratio of the salt is preferably
If x <5, y ≧ 1.6x ² −14x + 60,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 40,
When x> 30, y ≧ −0.1x ² + 9.5x−140
And more preferably,
If x <5, y ≧ 1.6x ² −14x + 70,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 50,
When x> 30, y ≧ −0.1x ² + 9.5x−130
It is good to satisfy. Thereby, the effect of the present invention can be further enhanced.
In the present specification, carbohydrates include monosaccharides such as fructose and glucose, disaccharides such as sucrose, oligosaccharides and dextrins, but not starch. These may be used alone or in combination, but it is preferable to use dextrin having a low sweetness, and in particular, a dextrin of DE 2 to 15 is preferable. The sugar content in the pasty roux is preferably, for example, 5 to 40% by mass (hereinafter simply referred to as%), more preferably 10 to 35%. Moreover, when a paste-like roux contains a salt, it is preferable that the content is 0 to 30%, More preferably, it is 2 to 20%.
[0009]
Examples of the starch contained in the paste-like roux include wheat flour, wheat starch, corn starch, waxy corn starch, and tapioca starch. Moreover, you may use the modified starch which carried out wet heat processing, phosphoric acid processing, etc. of these. These may be used alone or in combination. The starch content is preferably 8 to 50%, more preferably 10 to 40%, and still more preferably 10 to 30% based on the mass of the paste-like roux. Further, the moisture content in the paste-like roux is preferably 30% or more, for example, to obtain a soft paste-like roux having physical properties, more preferably 35 to 65%, and still more preferably 40 to 55%. . In addition, in order to give a desired flavor and taste to the food to be obtained, other optional ingredients such as meat extract, vegetable extract, dairy product, wine, acidulant, seasoning such as sodium glutamate, pepper, curry Spices such as powder, fats and oils such as corn oil, soybean oil and salad oil, emulsifiers and the like can be appropriately included.
[0010]
In the said manufacturing method, the pasteurized prepared as mentioned above is heat-sterilized. The heat sterilization can be performed, for example, with steam, hot water, or the like. The conditions are preferably set so that sterilization is sufficient and the preservability of the obtained paste-like roux is sufficient. For example, heat sterilization may be performed at 75 ° C. or higher, more preferably 80 to 125 ° C., and still more preferably 80 to 100 ° C. For example, after heating the paste-like roux until the product temperature reaches 80 to 100 ° C., heat sterilization is performed by holding the product at the product temperature for 0.1 to 10 minutes, more preferably 0.1 to 5 minutes. You can also.
[0011]
Moreover, in the said manufacturing method, the paste-like roux is filled and sealed in a container. The container is not limited as long as it can take out the paste-like roux, but is preferably a flexible one that can squeeze out the paste-like roux, and examples thereof include a tube-like container and a pouch. The filling and sealing of the paste-like roux into the container can be performed by a conventional method. Further, the paste-like roux may be sterilized by heating until reaching, for example, 80 to 100 ° C., then filled and sealed in a container at the temperature, and further sterilized by heating at the temperature.
[0012]
In the 2nd aspect of this invention, the heat-sterilization method of the starch containing liquid is provided. The starch-containing liquid material preferably contains starch in the kind and proportion as described in the first embodiment. Moreover, in this heat sterilization method, the relationship between the ratio (y) of the saccharide to the water in the liquid and the ratio (x) of the salt is added to the liquid.
If x <5, y ≧ 1.6x ² −14x + 50,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 30,
When x> 30, y ≧ −0.1x ² + 9.5x−150
It is contained in an amount that satisfies the above. Thereby, the gelatinization start temperature of the starch contained in the said liquid substance can be raised. In the second aspect, as in the first aspect, conditions such as a preferable formula, moisture content, and other components can be employed.
When the liquid material prepared as described above is subjected to a heat sterilization treatment, the gelatinization temperature of starch contained in the liquid material is increased, and thus the viscosity increase can be remarkably suppressed. The heat sterilization conditions are preferably the same as described in the first embodiment.
[0013]
A third aspect of the present invention is a container-like paste-like roux that includes the following configurations (a) to (f).
That is, (a) starch, saccharides and water may be included, and salts may be included. Here, the types of starch and saccharide, saccharide content, water content and salt content are the same as those in the first aspect or second aspect. It can be the same as described in the embodiment.
(B) The starch is a pregelatinized starch or a mixture of pregelatinized starch and non-pregelatinized starch. From the viewpoint of easy removal from the container, the starch is preferably a mixture of pregelatinized starch and non-pregelatinized starch. In addition, when the starch is a pregelatinized starch or a mixture of pregelatinized starch and non-pregelatinized starch, it is less likely to cause sedimentation and separation of starch in the paste-like roux than in the case of only non-pregelatinized starch. preferable.
[0014]
(C) The relationship between the ratio (y) of sugar to the water in the paste-like roux and the ratio (x) of salt is:
If x <5, y ≧ 1.6x ² −14x + 50,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 30,
When x> 30, y ≧ −0.1x ² + 9.5x−150
Preferably satisfying
If x <5, y ≧ 1.6x ² −14x + 60,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 40,
When x> 30, y ≧ −0.1x ² + 9.5x−140
And more preferably,
If x <5, y ≧ 1.6x ² −14x + 70,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 50,
When x> 30, y ≧ −0.1x ² + 9.5x−130
It is good to satisfy. Thereby, the effect of the present invention can be further enhanced.
(D) Heat-sterilized. Here, the heat sterilization treatment is preferably performed under the preferable conditions described in the first or second aspect.
(E) The container is filled and sealed, and such a container is not particularly limited, but may be the same as described in the first embodiment. In addition, although the said heat sterilization process may be performed after container filling sealing, it may be performed continuously from after filling sealing to after sealing, and is the same as that of the said 1st or 2nd aspect.
(F) And after the said paste-like roux is taken out from the container, it is diluted 2 to 10 times with water, heated at 95 ° C. for 1 to 20 minutes, and cooled to 70 ° C., the viscosity is 300 mPa · s or more. More preferably, it is 300 to 5000 mPa · s, more preferably 500 to 4000 mPa · s, and most preferably 1000 to 3000 mPa · s. That is, a desired viscosity can be imparted to the final food obtained by using this.
In addition, the pasty roux of the present invention preferably has a viscosity at a product temperature of 25 ° C. of 100000 mPa · s or less, more preferably 50 to 100,000 mPa · s, and still more preferably 500 to 85000 mPa · s. By making the viscosity of the paste-like roux within this range, it is possible to improve the removal from the container. In addition, the viscosity used in this specification is measured with a B-type viscometer.
In addition, what is preferable as the said paste-like roux is a 5-30% ratio of the said salt, and also contains dextrin as all or one part of carbohydrates.
[0015]
Next, although the example of the manufacturing method of the paste-like roux which is 1 aspect of this invention is shown, this invention is not necessarily limited to this.
First, 0 to 65 parts of water, 8 to 50 parts of starch such as corn starch, 4 to 50 parts of sugar such as sugar, 0 to 30 parts of salt, 0 to 10 parts of fats and oils, 10 to 88 parts of seasonings, 0 to spices Mix 10 parts. The mixture thus obtained is heat-treated until the product temperature reaches 75 to 100 ° C., and filled and sealed in a tubular container at the temperature. After filling and sealing, the paste can be obtained by holding at the product temperature for 0.1 to 10 minutes and then cooling. In addition, it is preferable that this roux viscosity is 50-100000 mPa * s (25 degreeC, B-type viscometer), the water content is 30-65%, and Aw is 0.89 or less. In such paste-like roux, the relationship between the ratio of sugar to moisture (y) and the ratio of salt (x) is:
If x <5, y ≧ 1.6x ² −14x + 50,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 30,
When x> 30, y ≧ −0.1x ² + 9.5x−150
Preferably satisfying
If x <5, y ≧ 1.6x ² −14x + 60,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 40,
When x> 30, y ≧ −0.1x ² + 9.5x−140
And more preferably,
If x <5, y ≧ 1.6x ² −14x + 70,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 50,
When x> 30, y ≧ −0.1x ² + 9.5x−130
It is good to satisfy.
The paste-like food is taken out of the container, diluted 2 to 10 times with water, and cooked at 80 to 100 ° C. for 1 to 20 minutes to obtain a paste-like food. The pasty roux obtained as described above preferably has a viscosity of 300 to 5000 mPa · s when heated to 95 ° C. for 1 to 20 minutes and cooled to 70 ° C.
[0016]
【The invention's effect】
According to the present invention, sterilized starch that can be easily taken out from a container such as a tube and can give sufficient thickness (viscosity) to the resulting food when cooked by adding a predetermined amount of water. A paste-like roux containing a container can be provided. Moreover, according to this invention, the method which can manufacture this paste-like roux without using large-scale equipment, such as an aseptic filling equipment, is provided.
[0017]
【Example】
Example 1: 14 parts of pasty roux water for beef stew sauce, 16 parts of corn starch, 17 parts of sugar, 6 parts of salt, 2 parts of sodium glutamate, 5 parts of salad oil, 3 parts of beef extract, 17 parts of tomato paste, and 20 parts of demiglace sauce Mixed. The viscosity of this mixture was 3300 mPa · s (25 ° C., B-type viscometer, rotor No. 6, rotation speed 100 rpm). This mixture was heat-treated until the product temperature reached 90 ° C., and the tube was filled and sealed at that temperature. After filling and sealing, the product temperature was kept at 88 ° C. for 3 minutes and then cooled. The pasty roux for beef stew thus obtained has a viscosity of 8000 mPa · s (25 ° C., B-type viscometer, rotor No. 6, rotation speed 100 rpm), a moisture content of 43% and Aw of 0.85. In such paste-like roux, the ratio of salt to water is about 14.0%, and the ratio of sugar is about 39.5%. Therefore, the following formula:
y ≧ 0.1x ² −2.5x + 50
The relationship was satisfied. [39.5 ≧ 0.1 (14.0) ² -2.5 (14.0) + 50 = 34.6]
80 g of paste-like roux obtained as described above was squeezed out of the container, diluted 4 times with water to 320 g, and heat-treated at 95 ° C. for 3 minutes. Thereafter, the mixture was cooled to 70 ° C. to obtain a beef stew sauce. This viscosity was 2000 mPa · s (70 ° C., B-type viscometer, rotor No. 2, rotation speed 20 rpm), and had a desired thickness for beef stew. Moreover, squeezing out the paste-like roux from the container was also good. Further, the paste-like roux contained in the container was stored in an atmosphere at 25 ° C. for 120 days, and then squeezed out from the container.
[0018]
Example 2: 48 parts of paste-like roux water for curry sauce, 17 parts of wet heat-treated corn starch (manufactured by Sanwa Starch Co., Ltd.), 18 parts of sugar, 6 parts of salt, 1 part of sodium glutamate, 5 parts of salad oil, 1 part of onion powder and 4 parts of curry powder were mixed. The viscosity of this mixture was 250 mPa · s (25 ° C., B-type viscometer, rotor No. 2, rotation speed 20 rpm). The mixture was heat-treated until the product temperature reached 91 ° C., and filled and sealed in a tubular container at the temperature. After filling and sealing, the product temperature was kept at 89 ° C. for 3 minutes and then cooled. The paste-like roux for curry sauce thus obtained has a viscosity of 84000 mPa · s (25 ° C., B-type viscometer, rotor No. 7, rotation speed 50 rpm), a moisture content of 49%, and Aw It was 0.89. In such paste-like roux, the ratio of salt to water is about 12.2%, and the ratio of sugar is about 36.7%.
y ≧ 0.1x ² −2.5x + 50
The relationship was satisfied. [36.7 ≧ 0.1 (12.2) ² -2.5 (12.2) + 50 = 34.384]
80 g of paste-like roux obtained as described above was squeezed out of the container, diluted 4 times with water to 320 g, and heat-treated at 95 ° C. for 3 minutes. Thereafter, the mixture was cooled to 70 ° C. to obtain a curry sauce. The curry sauce had a viscosity of 2000 mPa · s (70 ° C., B-type viscometer, rotor No. 2, rotation speed 20 rpm), and had a desired thickness for the curry sauce. Moreover, squeezing out the paste-like roux from the container was also good. Further, the paste-like roux contained in the container was stored in an atmosphere at 25 ° C. for 120 days, and then squeezed out from the container.
[0019]
Example 3 39 parts of pasty roux water for curry sauce, 18 parts of flour, 28 parts of sugar, 5 parts of salt, 1 part of sodium glutamate, 5 parts of salad oil, 1 part of onion powder and 3 parts of curry powder were mixed. The viscosity of this mixture was 250 mPa · s (25 ° C., B-type viscometer, rotor No. 2, rotation speed 20 rpm). This mixture was heat-treated until the product temperature reached 86 ° C., and the tube was filled and sealed at that temperature. After filling and sealing, the product temperature was kept at 84 ° C. for 3 minutes and then cooled. The paste-like roux for curry sauce thus obtained has a viscosity of 54000 mPa · s (25 ° C., B-type viscometer, rotor No. 7, rotation speed 50 rpm), a moisture content of 41% and Aw of 0.87. In such paste-like roux, the ratio of salt to moisture is about 12.2%, and the ratio of sugar is about 68.3%.
y ≧ 0.1x ² −2.5x + 50
The relationship was satisfied. [68.3 ≧ 0.1 (12.2) ² -2.5 (12.2) + 50 = 34.384]
100 g of paste-like roux obtained as described above was squeezed out of the container, diluted 3 times with water to 300 g, and heat-treated at 95 ° C. for 3 minutes. Thereafter, the mixture was cooled to 70 ° C. to obtain a curry sauce. The curry sauce had a viscosity of 1500 mPa · s (70 ° C., B-type viscometer, rotor No. 2, rotation speed 20 rpm), and had a desired thickness for the curry sauce. Moreover, squeezing out the paste-like roux from the container was also good. Further, the paste-like roux contained in the container was stored in an atmosphere at 25 ° C. for 120 days, and then squeezed out from the container.
[0020]
Example 4: 39 parts of pasty roux water for curry sauce, 18 parts of flour, 9 parts of sugar, 5 parts of salt, 1 part of sodium glutamate, 5 parts of salad oil, 1 part of onion powder, 3 parts of curry powder and dextrin (DE10) 19 The parts were mixed. The viscosity of this mixture was 1800 mPa · s (25 ° C., B-type viscometer, rotor No. 2, rotation speed 20 rpm). This mixture was heat-treated until the product temperature reached 85 ° C., and the tube was filled and sealed at the temperature. After filling and sealing, the product temperature was kept at 83 ° C. for 3 minutes and then cooled. The paste-like roux for curry sauce thus obtained has a viscosity of 33000 mPa · s (25 ° C., B-type viscometer, rotor No. 7, rotation speed 50 rpm), a moisture content of 41% and Aw of It was 0.89. In such paste-like roux, the ratio of salt to moisture is about 12.2%, and the ratio of sugar is about 68.3%.
y ≧ 0.1x ² −2.5x + 50
The relationship was satisfied. [68.3 ≧ 0.1 (12.2) ² -2.5 (12.2) + 50 = 34.384]
100 g of paste-like roux obtained as described above was squeezed out of the container, diluted 3 times with water to 300 g, and heat-treated at 95 ° C. for 3 minutes. Thereafter, the mixture was cooled to 70 ° C. to obtain a curry sauce. The curry sauce had a viscosity of 1500 mPa · s (70 ° C., B-type viscometer, rotor No. 2, rotation speed 20 rpm), and had a desired thickness for the curry sauce. Moreover, squeezing out the paste-like roux from the container was also good. Further, the paste-like roux contained in the container was stored in an atmosphere at 25 ° C. for 120 days, and then squeezed out from the container.

Claims (5)

In the method for producing paste-like roux in a container containing starch, water and sugar, having a water content of 30% by mass or more, and may further contain a salt,
The relationship between the ratio (y) of sugar to the water in the paste-like roux and the ratio (x) of salt is:
If x <5, y ≧ 1.6x ² −14x + 70,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 50,
When x> 30, y ≧ −0.1x ² + 9.5x−130
A method for producing a paste-like roux comprising preparing a paste-like roux by mixing an amount of salt and saccharide, and starch and water so as to satisfy the above conditions, followed by heat sterilization treatment. A method for heat sterilization of a starch-containing liquid material having a water content of 30% by mass or more, wherein a salt and a saccharide are added to the liquid material, and the ratio of the saccharide to the water of the liquid material (y) and the ratio of the salt (x) Relationship with
If x <5, y ≧ 1.6x ² −14x + 70,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 50,
When x> 30, y ≧ −0.1x ² + 9.5x−130
The heat sterilization method is characterized by performing a heat sterilization treatment after adding in an amount so as to satisfy. A paste-like roux in a container, and the following (a) to (f):
(A) Contains starch, sugar and water, has a water content of 30% by mass or more, and may contain a salt;
(B) The starch is a pregelatinized starch or a mixture of pregelatinized starch and non-pregelatinized starch,
(C) The relationship between the ratio (y) of sugar to the water in the paste-like roux and the ratio (x) of salt is:
If x <5, y ≧ 1.6x ² −14x + 70,
In the case of 5 ≦ x ≦ 30, y ≧ 0.1x ² −2.5x + 50,
When x> 30, y ≧ −0.1x ² + 9.5x−130
Which satisfies
(D) heat sterilized,
(E) the container is filled and sealed, and
(F) After being taken out of the container, diluted with water 2 to 10 times, heated at 95 ° C. for 1 to 20 minutes, and cooled to 70 ° C., the viscosity becomes 300 mPa · s or more. The pasty roux.   The pasty roux according to claim 3, which has a viscosity at an article temperature of 25 ° C of 100000 mPa · s or less.   The pasty roux according to claim 3 or 4, which contains dextrin as all or part of a saccharide.