JP3794011B2

JP3794011B2 - Solid roux and manufacturing method thereof

Info

Publication number: JP3794011B2
Application number: JP01321299A
Authority: JP
Inventors: 進一日向; 真吾浅埜; 正己吉井; 真理斉藤
Original assignee: ヱスビー食品株式会社
Priority date: 1999-01-21
Filing date: 1999-01-21
Publication date: 2006-07-05
Anticipated expiration: 2019-01-21
Also published as: JP2000210060A

Description

【０００１】
【発明の属する技術分野】
本発明は固形ルーおよびその製造法に関するものであり、さらに詳しくは、カレー、ハヤシ、シチューなどに用いられる固形油脂食品である固形ルーおよびこの固形ルーを効率的に製造する方法に関するものである。
【０００２】
【従来の技術】
カレー、ハヤシ、シチューなどに用いる固形ルーは、家庭用にも業務用にも簡単に利用でき便利であるので大量に消費されている。このような固形ルーは、流通ルートで過酷な条件にさらされることから、長期間に亙って表面の光沢、艶を維持できるものが要求されており、種々の技術が提案されている。例えば、特開昭６１−４０７４５号公報には、ポリグリセリン１モルに対して、平均４モル以上の脂肪酸でエステル化されたポリグリセリン脂肪酸エステルが０．０２〜５重量％を含み、さらに油脂分が２５重量％以上であり、固体脂含有率が２０℃の時には３０％以上である油性固形物が、特開平７−３９３５１号公報には、ソルビタン脂肪酸エステルやレシチンなどのＨＬＢ値が２〜１０の乳化剤を０．０５〜１０重量％を含有させた固形油脂食品が、また、特開昭５８−１９８２４５号公報には、構成脂肪酸としてベヘン酸を２０〜６０％含有する製菓用油脂のグレイニング防止剤が、夫々開示されている。さらに上記従来技術に加えて、油脂の種類を限定したり、油脂の融点を高くする方法、油脂の添加量を多くする方法などの様々な方法が試みられている。
【０００３】
また、特開平９−２２４５７１号公報には脂肪酸の最大炭素数と最小炭素数との差が５以上で、その構成している脂肪酸の炭素数の合計が４０以上であり、且つその脂肪酸が飽和脂肪酸のみで構成されているトリアシルグリセリンを５〜９８重量％含む油脂組成物を１０〜５０重量％含む固形ルーが開示されている。
【０００４】
一方、小麦粉、油脂を含むルウ原料を加熱攪拌した後、２０〜３５％の油脂を含み、且つ特定量の無脂乳固形分、カゼインナトリウム、リゾレシチン、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステルを含む水中油型乳化クリームを添加、攪拌混合する、レトルトに強い高粘性ホワイトソースの製造方法（特開平９−２２２号公報）が開示されている。
【０００５】
【発明が解決しようとする課題】
しかし、従来の固形ルーは、粉末乃至乾燥物のみを原料として用い、これらを混合して製造されているので、製品中に原料粒子が残り、舌触りがざらざらするなどクリーム感に乏しく、含水のルー（例えばレトルト品など）に比べて、風味およびまろやかさに劣る傾向があり、特にこの傾向はシチュー類においてより顕著であった。
【０００６】
粉末乃至乾燥物のみを原料とする際の上記問題を避けるために、含水の原料、例えば生クリームを用いて固形ルーを得ようとすると、加熱攪拌による水分低下などで油脂の分離が起こり、また褐変が著しくて良好な製品を得ることができなかった。
前記特開平９−２２２号公報に開示されているレトルトに強い高粘性ホワイトソースの製造方法においては、油脂含量が３５％を越えると、加熱攪拌による油の分離が起こりやすくなることが示されている。かかる技術を固形ルーの製造に用いると、加熱攪拌時の水分低下などで油の分離が起こり、外観不良、風味劣化などの原因となるため、固形ルーの製造に使用することはできない。
【０００７】
本発明の第１の目的は、加熱攪拌時の水分低下などで油の分離が起こらず、褐変が生ぜず、色調、クリーム感、風味およびまろやかさに優れており、表面の光沢、艶などを長期間に亙って維持でき、クリーミーなカレー、ハヤシ、シチューなどを容易に作ることができる固形ルーを提供することであり、本発明の第２の目的は、そのような固形ルーを容易に効率的に製造する方法を提供することである。
【０００８】
【課題を解決するための手段】
本発明者らは、前記課題を解決すべく鋭意研究を重ねた結果、構成脂肪酸組成中１重量％以上を占める飽和脂肪酸の最大炭素数と最小炭素数の差が特定の範囲にあり、且つトリグリセリドを実質的に構成する脂肪酸の炭素数の合計が特定の範囲にある油脂を必須成分とするＯ／Ｗクリーム状組成物を用いると油脂を３５重量％を越えて含んでいても加熱時に褐変が生ぜず、また固形ルーの製造時に加熱攪拌時の水分低下などで油の分離が起こらず、色調、クリーム感、風味およびまろやかさに優れており、表面の光沢、艶などを長期間に亙って維持できる固形ルーを得ることができることを見出し、本発明を完成するに至った。
【０００９】
すなわち、本発明の請求項１の発明は、飽和脂肪酸のみで実質的に構成されているトリグリセリドからなる油脂含量が３５〜８０重量％であり、構成飽和脂肪酸組成中１重量％以上を占める飽和脂肪酸の最大炭素数と最小炭素数の差が４〜８で、且つトリグリセリド全体中の各トリグリセリドを構成する飽和脂肪酸の炭素数の合計（以下、トリグリセリドを実質的に構成する脂肪酸の炭素数の合計と称す場合がある）が最小４４〜最大６８である油脂を必須成分とするＯ／Ｗクリーム状組成物、および小麦粉若しくは澱粉、油脂、調味料などを含むことを特徴とする固形ルーである。
【００１０】
本発明の請求項２の発明は、請求項１記載の固形ルーにおいて、前記最大炭素数と最小炭素数の差が６以下であることを特徴とする。
【００１１】
本発明の請求項３の発明は、請求項１あるいは請求項２記載の固形ルーにおいて、油脂が、パーム硬化油と菜種硬化油の混合物であることを特徴とする。
【００１２】
本発明の請求項４の発明は、飽和脂肪酸のみで実質的に構成されているトリグリセリドからなる油脂含量が３５〜８０重量％であり、構成飽和脂肪酸組成中１重量％以上を占める飽和脂肪酸の最大炭素数と最小炭素数の差が４〜８で、且つトリグリセリド全体中の各トリグリセリドを構成する飽和脂肪酸の炭素数の合計が最小４４〜最大６８である油脂を必須成分とするＯ／Ｗクリーム状組成物を、小麦粉若しくは澱粉、油脂、および調味料などと加熱混合することを特徴とする固形ルーの製造法である。
【００１３】
本発明の請求項５の発明は、請求項４記載の固形ルーの製造法において、小麦粉若しくは澱粉と油脂を品温が約８０〜１３０℃に達するまで充分に加熱混合後、混合しながら品温が約６０〜１２５℃程度になったところで、砂糖、塩、グルタミン酸ソーダなどの調味料、香辛料、その他を順次添加して攪拌混合し、次いで前記Ｏ／Ｗクリーム状組成物を添加して攪拌混合することを特徴とする。
【００１４】
【発明の実施の形態】
以下、本発明の実施の形態を詳細に説明する。
Ｏ／Ｗクリーム状組成物に用いる油脂の飽和脂肪酸は、パルミチン酸、ステアリン酸、アラキン酸、ベヘン酸などが例示でき、一般的な硬化油脂や、１，２，３−飽和型トリグリセリドすなわち、極度硬化油脂や分別高融点油脂に由来する油脂を原料の一部に用いることができる。またＯ／Ｗクリーム状組成物に用いる油脂を構成する脂肪酸は、飽和・不飽和ともに、直鎖、分岐脂肪酸のいずれでもよいが、トリグリセリドを実質的に構成する脂肪酸の炭素数の合計が、４４〜６８、好ましくは４８〜６８、より好ましくは４８〜６６がよい。。
【００１５】
本発明において飽和脂肪酸の最大炭素数と最小炭素数の差が４未満の例えば、硬化大豆油を用いると、加熱攪拌時に油分離が起きる恐れがあり、逆に８を越えるとワキシーになり易くいずれも好ましくない。
【００１６】
飽和脂肪酸の最大炭素数と最小炭素数の差が４〜８の範囲にあっても、トリグリセリドを実質的に構成する脂肪酸の炭素数の合計が４４未満であるような、例えばラウリン系油脂（硬化ヤシ油）やＭＣＴ（中鎖脂肪酸トリグリセリド）などを用いると加熱攪拌時に油分離が起きるので好ましくなく、逆に６８を超えるとワキシーになりやすく好ましくない。
【００１７】
本発明で用いる油相中の油脂の融点は特に限定されないが、約３５〜５０℃が好ましく、より好ましくは約４０〜４５℃である。３５℃未満では、店頭などにおいて固形ルーが軟化することが懸念され、逆に５０℃を超えると使用時に固形ルーが溶けにくい、ワキシーな食感となるなどいずれも好ましくない。
【００１８】
本発明で用いる油脂は、具体的には例えば、炭素数１８以上の飽和脂肪酸を主として含有する油脂と、炭素数１６以下の飽和脂肪酸を主として含有する油脂を混合して得られる、あるいはその後、エステル交換を行うことにより得ることができる。また、必要に応じて分別、硬化、精製などの各処理を行うことによっても得ることができる。上記油脂を製造時の炭素数１８以上の飽和脂肪酸を主として含有する油脂と炭素数１６以下の飽和脂肪酸を主として含有する油脂を混合する比率は、混合またはエステル交換した後のトリグリセリドを実質的に構成する脂肪酸の炭素数の合計が４４〜６８となる比率でなければならい。
【００１９】
上記炭素数１８以上の飽和脂肪酸を主として含有する油脂としては、例えば大豆油、菜種油、綿実油、米油、コーン油、サフラワー油、ひまわり油、牛脂、豚脂、鶏脂、魚油などが例示できる。さらには、これらの油脂の硬化油または分別油を硬化した油脂を用いることができる。また、炭素数が１６以下の飽和脂肪酸を主として含有する油脂としては、パーム油、ヤシ油、パーム核油、さらには、これらの分別油などを硬化した油脂を用いることができる。
これらの中でもパーム硬化油と菜種硬化油の混合物は安定性など各種特性に優れる上、入手しやすく経済的であるので好ましく使用できる。
【００２０】
本発明で用いるＯ／Ｗクリーム状組成物は加熱攪拌により乳化破壊や褐変を起こさない安定なクリーム状組成物であり、上記油脂を組成物全体に対して３５〜８０重量％、好ましくは５０〜８０重量％含む。上記油脂が組成物全体に対して３５重量％未満では加熱攪拌による水分低下を速やかに実施できない。上記油脂が組成物全体に対して８０重量％を越えると加熱攪拌により乳化破壊を起こしやすく好ましくない。
【００２１】
本発明で用いるＯ／Ｗクリーム状組成物の製法は常法を用いることができ特に限定されない。具体的には例えば、上記油脂の他に無脂乳固形分を組成物全体に対して約０．５〜４．０重量％（無脂乳固形分を用いると特にシチュー用の場合に色調良好となる）、公知の乳化剤（例えば特開平４−３３０２５８号公報、特開平９−２２２号公報などに記載の乳化剤）としてカゼインナトリウム、リゾレシチン、ポリグリセリン酸脂肪酸エステル、ソルビタン脂肪酸エステル、蔗糖脂肪酸エステルなどを適当な配合割合で添加し、その他に必要に応じてリン酸塩、クエン酸塩などの乳化安定剤、砂糖などの調味料、ブドウ糖、香辛料、ｐＨ調整剤などを適宜添加し、水を液状を維持するために必要な配合割合で、例えば組成物全体に対して約２０〜６５重量％、好ましくは約３０〜５５重量％、より好ましくは約３５〜５０重量％用いてＯ／Ｗに乳化させることにより得ることができる。
【００２２】
本発明の固形ルーは、上記Ｏ／Ｗクリーム状組成物を、小麦粉若しくは澱粉、油脂、および調味料などと混合し、加熱により水分を低下させ、適当な型にいれて、冷却して製造することができる。キサンタンガム、カラギーナン、ジェランガム、タマリンドガム、カラヤガム、グアガム、ローカストビーンガムなどの増粘多糖類を適宜加えてもよい。
本発明の固形ルーの製造に用いる油脂は、特に限定されず、具体的には、例えば菜種油、大豆油、ヒマワリ種子油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、胡麻油、月見草油、パーム油、イリッペ脂、シア脂、サル脂、カカオ脂、ヤシ油、パーム核油などの植物性油脂並びに乳脂、牛脂、豚脂、魚油、鯨油などの動物性油脂、これらの油脂類の単独または混合油あるいはそれらの硬化、分別、エステル交換などを施した加工油脂などを挙げることができ、好ましくは上記Ｏ／Ｗクリーム状組成物の製造に用いた油脂と同じものを用いる。
【００２３】
本発明の固形ルー中の各成分の配合割合はカレー、ハヤシ、シチューなどに応じて適宜決められるものであり特に限定されない。この場合、小麦粉の含量が少なくなりすぎると、スープ様となり好ましくない。反対に、小麦粉の含量が多くなりすぎると粘性が高くなりすぎる。また、油脂の含量が少なくなりすぎると、粉臭くなったり、風味があっさりしすぎてしまう。反対に、油脂の含量が多くなりすぎると、風味的にも油っぽくなる傾向があるので好ましくない。
【００２４】
本発明の固形ルーを製造するには、具体的には、例えば先ず、上記Ｏ／Ｗクリーム状組成物を加えることなく小麦粉と油脂を攪拌混合しながら、品温が約８０〜１３０℃に達するまで加熱する。このようにして原料が均一に混合されるとともに、小麦粉が十分にα化して好ましい状態に調整される。８０℃未満では小麦粉が十分にα化されない恐れがあり、１３０℃を超えると風味が損なわれる恐れがあるので好ましくない。前記攪拌混合においては、攪拌装置の大きさや速度などに特に限定されるものではなく、原料を焦げつかせることなく均一に混合できればよい。
加熱攪拌後、混合しながら品温が約６０〜１２５℃程度になったところで、砂糖、塩、グルタミン酸ソーダなどの調味料、香辛料、その他を順次添加して攪拌混合し、次いで上記Ｏ／Ｗクリーム状組成物を添加して攪拌混合する。６０℃未満では調味料、香辛料、その他の混合が不十分となる恐れがあり、１２５℃を超えると風味が損なわれる恐れがあるので好ましくない。なお、必要に応じて再度加熱してもよい。
【００２５】
さらに攪拌混合した後、適当な容器に入れ冷却して固化させ、密封シールし、包装して商品とすることができる。
【００２６】
【実施例】
以下、実施例および比較例により本発明の内容をさらに具体的に説明するが、本発明の主旨を逸脱しない限り本発明は実施例に何ら限定されるものではない。（実施例１）
菜種・パーム硬化油［菜種硬化油とパーム硬化油の混合物（重量比約８０：２０）］、脱脂粉乳、乳化剤（加水分解したレシチン、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステルおよび蔗糖脂肪酸エステルを重量比２：２：１：１の割合で配合した乳化剤）、メタリン酸Ｎａ、および水を表１に示した配合割合で用いて常法によりＯ／Ｗクリーム状組成物を作った。
表２に使用した菜種・パーム硬化油の脂肪酸組成、融点、構成脂肪酸組成中１重量％以上を占める飽和脂肪酸の最大炭素数Ｃｍａｘと最小炭素数Ｃｍｉｎ、最大炭素数Ｃｍａｘと最小炭素数Ｃｍｉｎの差（Ｃｍａｘ−Ｃｍｉｎ）およびトリグリセリドを実質的に構成する脂肪酸の炭素数の合計を示す。
このＯ／Ｗクリーム状組成物を用いて次のようにして本発明のカレー用固形ルーを作った。
小麦粉と油脂を攪拌混合しながら品温が約１２０℃に達するまで加熱後、攪拌混合しながら品温が約１１０℃程度になったところで、砂糖、塩、各種ブイヨンなど、グルタミン酸ソーダなどの調味料、カレー粉などの香辛料、その他を順次添加して攪拌混合し、次いで上記Ｏ／Ｗクリーム状組成物を添加して攪拌混合した。このＯ／Ｗクリーム状組成物は加熱攪拌時に水分が低下しても油の分離が起こらず、褐変もせず安定性に優れていた。攪拌混合を続けながら冷却して固化して本発明のカレー用固形ルーを作った。
本発明のカレー用固形ルーは、表面の光沢、艶、色調に優れ、これらの特性が長期間に亙って維持された。
本発明のカレー用固形ルーは舌触りがよく、クリーム感に優れ、風味およびまろやかさに優れていた。
【００２７】
（比較例１）
菜種・パーム硬化油を用いる代わりに、ヤシ油を表１に示した配合割合で用いた以外は実施例１と同様にして比較のためのＯ／Ｗクリーム状組成物およびカレー用固形ルーを作った。
表２に、使用したヤシ油の脂肪酸組成、融点、ＣｍａｘとＣｍｉｎ、（Ｃｍａｘ−Ｃｍｉｎ）およびトリグリセリドを実質的に構成する脂肪酸の炭素数の合計を示す。
カレー用固形ルーを作る時、加熱攪拌時に油の分離が起って外観が悪くなり、得られたカレー用固形ルーは風味およびまろやかさに劣っていた。
【００２８】
（比較例２）
菜種・パーム硬化油を用いる代わりに、硬化大豆油を表１に示した配合割合で用いた以外は実施例１と同様にして比較のためのＯ／Ｗクリーム状組成物およびカレー用固形ルーを作った。
表２に、使用した硬化大豆油の脂肪酸組成、融点、ＣｍａｘとＣｍｉｎ、（Ｃｍａｘ−Ｃｍｉｎ）およびトリグリセリドを実質的に構成する脂肪酸の炭素数の合計を示す。
カレー用固形ルーを作る時、加熱攪拌時に油の分離が起って外観が悪くなり、得られたカレー用固形ルーは風味およびまろやかさに劣っていた。
【００２９】
（比較例３）
菜種・パーム硬化油を用いる代わりに、硬化菜種油を表１に示した配合割合で用いた以外は実施例１と同様にして比較のためのＯ／Ｗクリーム状組成物およびカレー用固形ルーを作った。
表２に、使用した硬化菜種油の脂肪酸組成、融点、ＣｍａｘとＣｍｉｎ、（Ｃｍａｘ−Ｃｍｉｎ）およびトリグリセリドを実質的に構成する脂肪酸の炭素数の合計を示す。
カレー用固形ルーを作る時、加熱攪拌時に油の分離が起って外観が悪くなり、得られたカレー用固形ルーは風味およびまろやかさに劣っていた。
【００３０】
（比較例４）
菜種・パーム硬化油を用いる代わりに、全脂粉乳を表１に示した配合割合で用いた以外は実施例１と同様にして比較のためのＯ／Ｗクリーム状組成物およびカレー用固形ルーを作った。
表２に、使用した乳脂の脂肪酸組成、融点、ＣｍａｘとＣｍｉｎ、（Ｃｍａｘ−Ｃｍｉｎ）およびトリグリセリドを実質的に構成する脂肪酸の炭素数の合計を示す。
カレー用固形ルーを作る時、加熱攪拌時に油の分離が起って外観が悪くなり、得られたカレー用固形ルーは舌触りがざらつき、風味およびまろやかさに劣っていた。
【００３１】
【表１】

【００３２】
【表２】

【００３３】
【発明の効果】
本発明の固形ルーは、加熱攪拌時に水分低下などで油の分離が起こらず、褐変が生ぜず、色調、クリーム感、風味およびまろやかさに優れており、表面の光沢、艶などを長期間に亙って維持できる。本発明の固形ルーを用いて、例えば、クリーミーなカレー、ハヤシ、シチューなどを容易に作ることができる。
本発明の製造法により、本発明の固形ルーを容易に効率的に製造することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a solid roux and a method for producing the same, and more particularly to a solid roux which is a solid fat product used in curry, hayashi, stew and the like and a method for efficiently producing the solid roux.
[0002]
[Prior art]
Solid roux used for curry, Hayashi, stew, etc. is consumed in large quantities because it is easy to use and convenient for both home and business use. Since such a solid roux is exposed to severe conditions in the distribution route, it is required to maintain the gloss and luster of the surface over a long period of time, and various techniques have been proposed. For example, JP-A-61-40745 contains 0.02 to 5% by weight of a polyglycerin fatty acid ester esterified with an average of 4 mols or more of fatty acid per mol of polyglycerin, Is 25% by weight or more, and when the solid fat content is 20 ° C., an oily solid that is 30% or more is disclosed in Japanese Patent Application Laid-Open No. 7-39351 in which HLB values of sorbitan fatty acid ester, lecithin and the like are 2 to 10 Japanese Patent Application Laid-Open No. 58-198245 discloses a confectionery fat and fat graining containing 20 to 60% behenic acid as a constituent fatty acid. Inhibitors are each disclosed. Further, in addition to the above-described conventional techniques, various methods such as a method for limiting the type of fats and oils, a method for increasing the melting point of fats and oils, and a method for increasing the amount of fats and oils have been tried.
[0003]
Japanese Patent Laid-Open No. 9-224571 discloses that the difference between the maximum carbon number and the minimum carbon number of the fatty acid is 5 or more, the total number of carbon atoms of the fatty acid is 40 or more, and the fatty acid is saturated. A solid roux containing 10 to 50% by weight of an oil and fat composition containing 5 to 98% by weight of a triacylglycerol composed only of fatty acids is disclosed.
[0004]
On the other hand, after heating and stirring the raw materials containing wheat flour and fats and oils, water containing 20 to 35% fats and oils containing a specific amount of non-fat milk solids, sodium caseinate, lysolecithin, polyglycerin fatty acid esters and sorbitan fatty acid esters A method for producing a highly viscous white sauce resistant to retort (Japanese Patent Laid-Open No. 9-222) is disclosed in which an oil-type emulsified cream is added and mixed with stirring.
[0005]
[Problems to be solved by the invention]
However, the conventional solid roux is produced by mixing only powder or dry product as raw materials, and the raw material particles remain in the product, resulting in a poor cream feeling such as a rough texture. Compared to (for example, retort products), there is a tendency to be inferior in flavor and mellowness, and this tendency is particularly remarkable in stews.
[0006]
In order to avoid the above problems when using only powdered or dried products as raw materials, when trying to obtain solid roux using raw materials containing water, such as fresh cream, separation of fats and oils occurs due to moisture reduction due to heating and stirring, etc. Browning was remarkable and a good product could not be obtained.
In the method for producing a high-viscosity white sauce resistant to retort disclosed in JP-A-9-222, it is shown that when the oil content exceeds 35%, oil separation is likely to occur by heating and stirring. Yes. When such a technique is used in the production of a solid roux, oil separation occurs due to a decrease in moisture during heating and stirring, which causes poor appearance and poor flavor, and therefore cannot be used in the production of solid roux.
[0007]
The first object of the present invention is that oil separation does not occur due to moisture reduction during heating and stirring, browning does not occur, color tone, cream feeling, flavor and mellowness are excellent, and surface gloss, gloss, etc. It is to provide a solid roux that can be maintained over a long period of time and can easily make creamy curry, hayashi, stew, etc. The second object of the present invention is to facilitate such a solid roux. It is to provide a method for producing efficiently.
[0008]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have found that the difference between the maximum carbon number and the minimum carbon number of saturated fatty acids occupying 1% by weight or more in the constituent fatty acid composition is in a specific range, and triglycerides When using an O / W cream-like composition containing an oil / fat whose essential component is the total number of carbon atoms of the fatty acids substantially constituting the oil, browning may occur during heating even if the oil / fat exceeds 35% by weight. No oil separation occurs due to water loss during heating and stirring during the production of solid roux, and it excels in color tone, creaminess, flavor and mellowness. The present inventors have found that a solid roux that can be maintained can be obtained, and have completed the present invention.
[0009]
That is, the invention of claim 1 of the present invention, fat and oil content comprising a triglyceride, which is substantially composed of only saturated fatty acids is 35 to 80 wt%, saturation, which accounts for 1 wt% or more in configuration saturated fatty acid composition The difference between the maximum carbon number and the minimum carbon number of the fatty acid is 4 to 8, and the total number of carbon atoms of the saturated fatty acid constituting each triglyceride in the whole triglyceride (hereinafter, the total number of carbon atoms of the fatty acid substantially constituting the triglyceride) O / W creams composition is) is to fat as an essential component is a minimum 44 to maximum 68 if referred to, and is a solid route, which comprises wheat flour or starch, oil, and seasonings.
[0010]
The invention according to claim 2 of the present invention is characterized in that, in the solid roux according to claim 1, the difference between the maximum carbon number and the minimum carbon number is 6 or less.
[0011]
The invention of claim 3 of the present invention is characterized in that in the solid roux according to claim 1 or 2, the fat is a mixture of hardened palm oil and hardened rapeseed oil.
[0012]
The invention of claim 4 of the present invention, only saturated fatty acids is 35 to 80 wt% fat content consisting of triglycerides is substantially constituted, saturated fatty acids, which accounts for 1 wt% or more in configuration saturated fatty acid composition O / W cream comprising oils and fats having a difference between the maximum carbon number and the minimum carbon number of 4 to 8 and the total number of carbon atoms of the saturated fatty acids constituting each triglyceride in the whole triglyceride being a minimum of 44 to a maximum of 68. It is a method for producing a solid roux characterized by heat-mixing a granular composition with wheat flour or starch, fats and oils, seasonings and the like.
[0013]
According to a fifth aspect of the present invention, in the method for producing a solid roux according to the fourth aspect, the flour or starch and the oil and fat are sufficiently heated and mixed until the product temperature reaches about 80 to 130 ° C., and then mixed with the product temperature. When the temperature reaches about 60 to 125 ° C., seasonings such as sugar, salt, and sodium glutamate, spices, and the like are sequentially added and mixed, and then the O / W cream composition is added and mixed. It is characterized by doing.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described in detail.
Examples of saturated fatty acids of fats and oils used in the O / W cream-like composition include palmitic acid, stearic acid, arachidic acid, behenic acid and the like, such as general hardened fats and oils, 1,2,3-saturated triglycerides, Fats and oils derived from hardened oils and fractionated high melting point oils and fats can be used as part of the raw material. The fatty acid constituting the fat used in the O / W cream-like composition may be either a linear or branched fatty acid, both saturated and unsaturated, but the total number of carbon atoms of the fatty acid substantially constituting the triglyceride is 44. ~ 68, preferably 48-68, more preferably 48-66. .
[0015]
In the present invention, when the difference between the maximum carbon number and the minimum carbon number of the saturated fatty acid is less than 4, for example, when hardened soybean oil is used, oil separation may occur during heating and stirring. Is also not preferred.
[0016]
Even if the difference between the maximum carbon number and the minimum carbon number of the saturated fatty acid is in the range of 4 to 8, the total number of carbon atoms of the fatty acid substantially constituting the triglyceride is less than 44, for example, lauric oil (hardened) Use of coconut oil or MCT (medium chain fatty acid triglyceride) is not preferable because oil separation occurs during heating and stirring, and on the contrary, if it exceeds 68, it tends to be waxy.
[0017]
Although melting | fusing point of the fats and oils in the oil phase used by this invention is not specifically limited, About 35-50 degreeC is preferable, More preferably, it is about 40-45 degreeC. If the temperature is lower than 35 ° C, the solid roux may be softened at a store or the like. Conversely, if the temperature exceeds 50 ° C, the solid roux hardly dissolves during use, and a waxy texture is not preferable.
[0018]
The fats and oils used in the present invention are specifically obtained by mixing fats and oils mainly containing saturated fatty acids having 18 or more carbon atoms and fats and oils mainly containing saturated fatty acids having 16 or less carbon atoms, or ester It can be obtained by exchanging. Moreover, it can obtain also by performing each process, such as a fractionation, hardening, and refinement | purification as needed. The ratio of mixing fats and oils mainly containing saturated fatty acids having 18 or more carbon atoms and fats and oils mainly containing saturated fatty acids having 16 or less carbon atoms at the time of production of the fats and oils substantially constitutes triglycerides after mixing or transesterification The ratio must be such that the total number of carbon atoms of the fatty acids to be produced is 44-68.
[0019]
Examples of fats and oils mainly containing saturated fatty acids having 18 or more carbon atoms include soybean oil, rapeseed oil, cottonseed oil, rice oil, corn oil, safflower oil, sunflower oil, beef fat, pork fat, chicken fat, fish oil and the like. . Furthermore, the fats and oils which hardened | cured hardened oil or these fractionated oils of these fats and oils can be used. Moreover, as fats and oils mainly containing a saturated fatty acid having 16 or less carbon atoms, palm oil, coconut oil, palm kernel oil, and fats and oils obtained by curing these fractionated oils can be used.
Among these, a mixture of hardened palm oil and hardened rapeseed oil is excellent in various properties such as stability, and since it is easily available and economical, it can be preferably used.
[0020]
The O / W cream-like composition used in the present invention is a stable cream-like composition that does not cause emulsion breakage or browning by heating and stirring, and the fats and oils are 35 to 80% by weight, preferably 50 to 50%. Contains 80% by weight. If the fats and oils are less than 35% by weight based on the entire composition, moisture cannot be rapidly reduced by heating and stirring. If the oil or fat exceeds 80% by weight with respect to the whole composition, it is not preferred because it easily causes emulsion breakage by heating and stirring.
[0021]
The production method of the O / W cream-like composition used in the present invention is not particularly limited, and a conventional method can be used. Specifically, for example, non-fat milk solid content in addition to the above fats and oils is about 0.5 to 4.0% by weight based on the whole composition (when non-fat milk solid content is used, especially in the case of stew, the color tone is good. And as known emulsifiers (e.g., emulsifiers described in JP-A-4-330258, JP-A-9-222, etc.) sodium caseinate, lysolecithin, polyglyceric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, etc. Is added at an appropriate blending ratio, and as necessary, emulsion stabilizers such as phosphate and citrate, seasonings such as sugar, glucose, spices, pH adjusters, etc. are added as appropriate, and water is liquidized. At a blending ratio necessary to maintain the composition, for example, about 20 to 65% by weight, preferably about 30 to 55% by weight, more preferably about 35 to 50% by weight based on the whole composition. It can be obtained by emulsifying the W.
[0022]
The solid roux of the present invention is produced by mixing the above O / W cream-like composition with wheat flour or starch, fats and oils, seasonings, etc., reducing moisture by heating, placing in an appropriate mold, and cooling. be able to. Thickening polysaccharides such as xanthan gum, carrageenan, gellan gum, tamarind gum, karaya gum, guar gum, locust bean gum and the like may be added as appropriate.
The fats and oils used in the production of the solid roux of the present invention are not particularly limited, and specifically, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok Vegetable oils such as oil, sesame oil, evening primrose oil, palm oil, iripe fat, shea fat, monkey fat, cacao fat, coconut oil, palm kernel oil and animal fats such as milk fat, beef fat, pork fat, fish oil, whale oil, Examples of these oils and fats include single or mixed oils, processed oils and fats subjected to curing, fractionation, transesterification, etc., preferably the same oils and fats used in the production of the O / W cream-like composition. Is used.
[0023]
The blending ratio of each component in the solid roux of the present invention is appropriately determined according to curry, hay, stew, etc., and is not particularly limited. In this case, if the content of flour becomes too small, it becomes unpreferable because it becomes soup-like. Conversely, if the flour content is too high, the viscosity becomes too high. Moreover, when the content of fats and oils becomes too small, it becomes powdery and the flavor is too light. On the other hand, if the content of fats and oils is too large, it tends to be oily in flavor, which is not preferable.
[0024]
In order to produce the solid roux of the present invention, specifically, for example, first, the product temperature reaches about 80 to 130 ° C. while stirring and mixing the flour and fat without adding the O / W cream-like composition. Until heated. In this way, the raw materials are uniformly mixed, and the flour is sufficiently alphatized to be adjusted to a preferable state. If it is less than 80 degreeC, there exists a possibility that a wheat flour may not fully gelatinize, and since it may have a possibility that flavor may be impaired when it exceeds 130 degreeC, it is unpreferable. In the stirring and mixing, the size and speed of the stirring device are not particularly limited, as long as the raw materials can be mixed uniformly without scorching.
After heating and stirring, when the product temperature is about 60 to 125 ° C. while mixing, seasoning such as sugar, salt, sodium glutamate, spices, etc. are added in order and stirred, and then the above O / W cream The composition is added and mixed with stirring. If it is less than 60 degreeC, there exists a possibility that a seasoning, a spice, and other mixing may become inadequate, and since there exists a possibility that a flavor may be impaired when it exceeds 125 degreeC, it is unpreferable. In addition, you may heat again as needed.
[0025]
Further, after stirring and mixing, the mixture is placed in an appropriate container, cooled and solidified, hermetically sealed, and packaged into a product.
[0026]
【Example】
Hereinafter, the content of the present invention will be described more specifically with reference to examples and comparative examples. However, the present invention is not limited to the examples without departing from the gist of the present invention. Example 1
Rapeseed / Palm hardened oil [mixture of rapeseed hardened oil and hardened palm oil (weight ratio about 80:20)], skim milk powder, emulsifier (hydrolyzed lecithin, polyglycerin fatty acid ester, sorbitan fatty acid ester and sucrose fatty acid ester in weight ratio An O / W cream-like composition was prepared by a conventional method using an emulsifier formulated at a ratio of 2: 2: 1: 1), Na metaphosphate, and water at the blending ratios shown in Table 1.
The difference between the maximum carbon number Cmax and the minimum carbon number Cmin and the maximum carbon number Cmax and the minimum carbon number Cmin of the saturated fatty acid occupying 1% by weight or more in the fatty acid composition, melting point and constituent fatty acid composition of the rapeseed / palm hardened oil used in Table 2 (Cmax-Cmin) and the total number of carbon atoms of fatty acids substantially constituting triglycerides.
Using this O / W cream-like composition, the solid roux for curry of the present invention was made as follows.
After stirring and mixing flour and oil until the product temperature reaches about 120 ° C, when the product temperature reaches about 110 ° C while stirring and mixing, seasonings such as sugar, salt, various bouillon, and sodium glutamate Then, spices such as curry powder and others were sequentially added and mixed by stirring, and then the O / W cream-like composition was added and stirred and mixed. This O / W cream-like composition was excellent in stability without causing oil separation or browning even when moisture decreased during heating and stirring. The solid curry for curry of the present invention was made by cooling and solidifying while continuing the stirring and mixing.
The curry solid roux of the present invention was excellent in surface gloss, gloss and color tone, and these characteristics were maintained over a long period of time.
The solid curry roux of the present invention had a good touch, excellent cream feeling, and excellent flavor and mellowness.
[0027]
(Comparative Example 1)
An O / W cream composition for comparison and a solid curry roux were prepared in the same manner as in Example 1 except that coconut oil was used in the blending ratio shown in Table 1 instead of using rapeseed / hardened palm oil. It was.
Table 2 shows the sum of the fatty acid composition, melting point, Cmax and Cmin, (Cmax-Cmin), and the number of carbon atoms of fatty acids that substantially constitute triglycerides of the coconut oil used.
When making a curry solid roux, oil was separated during heating and stirring, resulting in poor appearance, and the obtained curry solid roux was inferior in flavor and mellowness.
[0028]
(Comparative Example 2)
Instead of using rapeseed / palm hardened oil, an O / W cream-like composition for comparison and a solid curry curry were prepared in the same manner as in Example 1 except that hardened soybean oil was used at the blending ratio shown in Table 1. Had made.
Table 2 shows the fatty acid composition, melting point, Cmax and Cmin, (Cmax-Cmin), and the total number of carbon atoms of fatty acids that substantially constitute triglycerides of the used soybean oil.
When making a curry solid roux, oil was separated during heating and stirring, resulting in poor appearance, and the obtained curry solid roux was inferior in flavor and mellowness.
[0029]
(Comparative Example 3)
An O / W cream composition and a curry solid roux for comparison were prepared in the same manner as in Example 1 except that the hardened rapeseed oil was used in the blending ratio shown in Table 1 instead of the rapeseed / palm hardened oil. It was.
Table 2 shows the fatty acid composition, melting point, Cmax and Cmin, (Cmax-Cmin), and the total number of carbon atoms of fatty acids that substantially constitute triglycerides of the used rapeseed oil.
When making a curry solid roux, oil was separated during heating and stirring, resulting in poor appearance, and the obtained curry solid roux was inferior in flavor and mellowness.
[0030]
(Comparative Example 4)
Instead of using rapeseed / palm hardened oil, an O / W cream-like composition for comparison and a solid curry curry were prepared in the same manner as in Example 1 except that whole milk powder was used in the blending ratio shown in Table 1. Had made.
Table 2 shows the sum of the fatty acid composition, melting point, Cmax and Cmin, (Cmax-Cmin), and the number of carbon atoms of the fatty acids that substantially constitute the triglyceride.
When making a curry solid roux, oil was separated during heating and stirring, and the appearance deteriorated. The obtained curry solid roux was rough and inferior in flavor and mellowness.
[0031]
[Table 1]

[0032]
[Table 2]

[0033]
【The invention's effect】
The solid roux of the present invention does not cause oil separation due to moisture reduction during heating and stirring, does not cause browning, is excellent in color tone, cream feeling, flavor and mellowness, surface gloss, gloss etc. for a long time You can keep up. For example, creamy curry, hayashi, stew and the like can be easily made using the solid roux of the present invention.
By the production method of the present invention, the solid route of the present invention can be produced easily and efficiently.

Claims

Fat and oil content comprising a triglyceride, which is substantially composed of only saturated fatty acids is 35 to 80 wt%, the difference between the maximum number of carbon atoms and minimum number of carbon atoms of the saturated fatty acids, which accounts for 1 wt% or more in configuration saturated fatty acid composition 4-8 in and O / W creams composition the total number of carbons of the saturated fatty acids constituting each triglyceride and fat as an essential component is a minimum 44 to maximum 68 in total triglycerides, and flour or starch, oils and fats Solid roux characterized by containing seasonings and the like .

The solid roux according to claim 1, wherein the difference between the maximum carbon number and the minimum carbon number is 6 or less.

The solid roux according to claim 1 or 2, wherein the fat is a mixture of hardened palm oil and hardened rapeseed oil.

Fat and oil content comprising a triglyceride, which is substantially composed of only saturated fatty acids is 35 to 80 wt%, the difference between the maximum number of carbon atoms and minimum number of carbon atoms of the saturated fatty acids, which accounts for 1 wt% or more in configuration saturated fatty acid composition 4 to 8, and an O / W cream composition the total number of carbons of the saturated fatty acids constituting each triglyceride in the total triglycerides and fat as an essential component is a minimum 44 to maximum 68, flour or starch, oils and fats And a method for producing a solid roux characterized by heating and mixing with seasonings and the like.

After thoroughly mixing wheat flour or starch and fats and oils until the product temperature reaches about 80-130 ° C., when the product temperature is about 60-125 ° C. while mixing, seasonings such as sugar, salt, sodium glutamate, etc. The method for producing a solid roux according to claim 4, wherein spices, spices, and the like are sequentially added and mixed with stirring, and then the O / W cream-like composition is added and stirred.