JP3804541B2 - Roux and its manufacturing method, and food using the roux - Google Patents
Roux and its manufacturing method, and food using the roux Download PDFInfo
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- JP3804541B2 JP3804541B2 JP2002023150A JP2002023150A JP3804541B2 JP 3804541 B2 JP3804541 B2 JP 3804541B2 JP 2002023150 A JP2002023150 A JP 2002023150A JP 2002023150 A JP2002023150 A JP 2002023150A JP 3804541 B2 JP3804541 B2 JP 3804541B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、ルー及びその製造方法、並びに該ルーを用いてなるソース、シチュー等の加工食品に関する。
【０００２】
【従来の技術】
一般的にソース、シチュー等の加工食品には、小麦粉と油脂を原料とするルーが用いられる。ルーを用いずに小麦粉のみを用いたり、或いは、ルーにおいて小麦粉以外の穀粉を用いた場合には、出来上がったソース、シチュー等に粉っぽい風味がついてしまったり、またざらつく、ダマが生じるといった好ましくない食感になる場合が多い。従って、ソース、シチュー等の加工食品に適度な粘性及び香ばしさを付与させる目的で、小麦粉と油脂を使用したルーが一般的に用いられている。
【０００３】
ルーを用いてソース、シチュー等の加工食品を作製する場合、口溶け感やなめらかさ、ボディー感といった食感を調整するには、添加するルーの量を調整する方法が容易であり、一般的に用いられる。ところが、この方法によると、ルーの添加量を少なくした場合、口溶け感やなめらかさは向上するが、ボディー感がなくなってしまい、水っぽく食べ応えのない食感になってしまい、更には、パンのフィリング材やトッピング材として用いることができない。一方、ルーの添加量を多くした場合、ボディー感は向上するが、口溶け感やなめらかさが失われる。すなわち、ボディー感を持ちながら、口溶け感やなめらかさを併せ持つソース、シチュー等の加工食品を、ルーの使用量の調整によって作るのは難しいのが現状である。
【０００４】
上記のような従来のルーでは、更に様々な問題点が挙げられる。従来のルーを用いたソースは、ソースを作製した後冷蔵または冷凍したり、或いは殺菌のためにレトルト処理を行うと、ソースが硬くなってしまい口溶け感が著しく悪くなってしまう。また、レトルト処理前の調理工程においては、充填の都合上、加熱による粘度上昇を抑える必要があるために、充分な加熱調理を施すことができず、加熱により生じる調理感を付与することができない。
【０００５】
このような問題を解決するため、ソースを作製する際に、アジピン酸架橋コーンスターチ等の架橋澱粉を添加する方法（特開平９−２６２０７７）や、膨潤抑制処理されない澱粉および加工澱粉と、架橋澱粉および温熱処理澱粉とを併用する方法（特開平１１−１８６８１）などといった、加工澱粉を添加する方法が用いられる。加工澱粉を添加することにより、ソースを作製した後冷蔵または冷凍したり、或いは殺菌のためにレトルト処理を行った後でも、なめらかで口溶け感の良いソースを得ることができる。また、レトルト処理前の調理工程において、加熱による粘度上昇を抑えることも可能であるので、加熱調理を施すことができる。しかし一方で、加工澱粉独特の好ましくない風味がついたり、またコストアップになるといった欠点がある。
【０００６】
【発明が解決しようとする課題】
本発明の目的は、ソースを作製した後冷蔵または冷凍したり、或いは殺菌のためにレトルト処理を行った後でも、なめらかで口溶け感の良いソースを得ることができ、更にレトルト処理前の調理工程において、加熱による粘度上昇を抑えることができるルー及びその製造方法、並びに該ルーを用いた加工食品を提供することにある。
【０００７】
【課題を解決するための手段】
本発明者らは上記課題を達成するために鋭意研究を行った結果、ルー中の澱粉に作用しやすい液晶状態の乳化剤を添加したルーを用いて、ソース等の加工食品を作製すると、ソース等の加工食品を作製した後冷蔵または冷凍したり、或いは殺菌のためにレトルト処理を行った後でも、なめらかで口溶け感の良いソースを得ることができ、更にレトルト処理前の調理工程において、加熱による粘度上昇を抑えることができることを見いだした。さらに、少なくとも一部が液晶状態の乳化剤を、焙焼する前のルー原料に添加することにより、その効果が一層高まることを見いだし、本発明を完成させるに至った。
【０００８】
すなわち、本発明の第１は、小麦粉を主とする穀粉と油脂とからなるルー原料に、水に溶解または分散させて少なくとも一部が液晶状態のグリセリン脂肪酸モノエステルを添加し、加熱開始から１５〜２０分で品温を９５〜１００℃、さらに加熱開始から２５〜３５分で、品温を１１０〜１２０℃に昇温させ、その後一定時間撹拌しながら、温度を保つことにより焙焼してなることを特徴とするルーに関する。好ましい実施態様としては、前記少なくとも一部が液晶状態のグリセリン脂肪酸モノエステルが、水飴、ソルビトール、グリセリンの少なくとも１種を添加して水に溶解または分散させたものである上記記載のルーに関する。
【０００９】
本発明の第２は、油脂を加熱溶解し、小麦粉を主とする穀粉を加えて混合物を作製し、水に溶解または分散させて少なくとも一部が液晶状態のグリセリン脂肪酸モノエステルを添加し、加熱開始から１５〜２０分で品温を９５〜１００℃、さらに加熱開始から２５〜３５分で、品温を１１０〜１２０℃に昇温させ、その後一定時間撹拌しながら、温度を保つことにより焙焼することを特徴とする上記記載のルーの製造方法に関する。
【００１０】
本発明の第３は、上記記載のルーを用いてなる加工食品に関する。
【００１１】
【発明の実施の形態】
以下に本発明のルーについて記述する。
【００１２】
本発明でいうルーは、油脂と小麦粉を用いて作製したものであり、一般的な分類として、ルーブラン（ｒｏｕｘ ｂｌａｎｃ：白色ルー）、ルーブロン（ｒｏｕｘ ｂｌｏｎｄ：クリーム色のルウ）、ルーブラン（ｒｏｕｘ ｂｒｕｎ：褐色ルー）等が挙げられるが、何れでもよい。
【００１３】
本発明における乳化剤の液晶状態とは、水溶液中にニート状もしくはゲル状に分散し、ヘキサゴナル構造、キュービック構造、ラメラ構造または逆ヘキサゴナル構造のいずれかの構造を有することをいい、ルー原料に乳化剤を添加する際、その乳化剤が前記構造を一部有していればよい。
【００１４】
本発明における少なくとも一部が液晶状態の乳化剤としては、グリセリン脂肪酸モノエステルを用いる。添加量としては、ルー中の小麦粉に対して、好ましくは０．０５〜５．０重量％の範囲になるように、ルーに添加するのが適当である。更に好ましくは、ルー中の小麦粉に対して、０．２〜４．０重量％である。乳化剤の添加量が０．０５重量％より少ないと、加熱による粘度上昇を抑える効果が弱くなる場合がある。逆に５．０重量％より多いと、得られたソース等の加工食品に、乳化剤の好ましくない風味が感じられることがある。
【００１５】
本発明のルーに用いる油脂としては、特に限定はなく、例えば、あまに油、桐油、サフラワー油、かや油、胡桃油、芥子油、向日葵油、綿実油、菜種油、大豆油、辛子油、カボック油、米糠油、胡麻油、玉蜀黍油、落花生油、オリーブ油、椿油、茶油、ひまし油、椰子油、パーム油、パーム核油、カカオ脂、シア脂、ボルネオ脂等の植物性油脂や、魚油、鯨油、牛脂、豚脂、乳脂、羊脂等の動物性油脂、これらの油脂を原料としてエステル交換したものや、硬化油、分別油、混合油などが挙げられ、これらを単独または２種以上組み合わせて用いることが出来る。
【００１６】
本発明のルーに用いる小麦粉としては、加熱等の処理を施していない生の小麦粉や、酵素、糖類、安定剤、乳化剤等を添加している小麦粉を用いることができる。小麦粉としては、グルテンの質と蛋白質の量で分類される強力粉、準強力粉、中力粉、薄力粉から選んだ１種または２種以上のものを組み合わせたものを用いることが可能であり、好ましくは薄力粉を用いることが望ましい。また、小麦粉の等級に関していえば、灰分の含量によって分類される、一等粉、二等粉、三等粉、末粉から選んだ１種または２種以上のものを組み合わせたものを用いることが可能であり、一等粉、二等粉を用いることが望ましい。また小麦粉以外に、コーン、タピオカ、馬鈴薯、甘藷といった各種澱粉や、コーンフラワー等といった穀粉を添加しても良い。
【００１７】
本発明のルーは、油脂と小麦粉の配合量には特に限定はないが、小麦粉１００重量部に対し、油脂が４０〜２００重量部であることが好ましい。更に好ましくは、小麦粉１００重量部に対し、油脂が５０〜１５０重量部である。油脂が４０重量部より少ないと、ルーとしての良い粘性が得られず、なめらかさに欠ける場合がある。また、油脂が２００重量部より多いと、ルーとしての粘度が低下したり、得られる加工食品が油っぽい味になってしまう場合がある。
【００１８】
本発明のルーは、少なくとも一部が液晶状態の乳化剤を添加することが必要である。本発明の乳化剤は、水に溶解または分散させて少なくとも一部を液晶状態とした後冷却し、高粘性のゲル状にしてルーに添加するのが好ましい。安定な液晶状態を保つためには、水飴、ソルビトール、グリセリン等を添加するとなお好ましい。少なくとも一部が液晶状態の乳化剤を添加する方法としては、焙焼前のルー原料に添加しても良いし、焙焼後のルーに添加しても良いが、望ましくは、焙焼前のルー原料に添加するのが良い。いずれの場合も、少なくとも一部が液晶状態の乳化剤を添加した後、よく混合することが望ましい。
【００１９】
本発明のルーは、その製造工程において、少なくとも一部が液晶状態の乳化剤を添加する以外は、一般的な製造方法で作製することが出来るが、例えば、以下の製造方法で作製することができる。すなわち、油脂を加熱溶解し、さらに小麦粉を加えて混合物を作製する。そして、この混合物を焙焼する。すなわち加熱開始から１５〜２０分で品温を９５〜１００℃、さらに加熱開始から２５〜３５分で、品温を１１０〜１２０℃に昇温させ、その後一定時間撹拌しながら、温度を保つことにより、本発明のルーを得ることができる。
【００２０】
なお、本発明のルーは、必要に応じて香辛料、調味料等の副材料を添加しても何ら問題ない。
【００２１】
本発明においては、本発明のルーを使用してホワイトソース、デミグラスソース、カレーソース等のソースや、ホワイトシチュー、デミグラスシチュー、カレーシチュー等のシチューや、パンのフィリング材やトッピング材に用いられるカレー等のペースト状組成物等の加工食品を作製することが出来る。本発明のルーを使用して上記加工食品を製造することで、作製した後冷蔵または冷凍したり、或いは殺菌のためにレトルト処理を行った後でも、なめらかで口溶け感の良い加工食品を得ることができ、更にレトルト処理前の調理工程において、加熱による粘度上昇を抑えることができる。本発明の加工食品に使用する、本発明のルーの量には特に限定はなく、目的とする個々の加工食品の所望とする食感や物性に応じて適宜選択することが出来るが、加工食品中、１〜２５重量％であること好ましく、更には１０〜２０重量％であることが好ましい。加工食品の製造方法に特に限定はなく、例えば、従来使用していたルーを本発明のルーに代替することで、本発明の加工食品を得ることが出来る。
【００２２】
本発明のルーについては、一部が澱粉との反応性が高い液晶状態となっている乳化剤を添加することにより、ルー中の澱粉がある程度乳化剤に囲まれた状態になっていると推定される。その為に、本発明のルーを用いてソース等の加工食品を作製した後、冷蔵または冷凍したり、或いは殺菌のためにレトルト処理を行った後でも、なめらかで口溶け感の良いソース等の加工食品を得ることができるようになったと思われる。更には、レトルト処理前の調理工程において、加熱による粘度上昇を抑えることができるようになったと思われる。
【００２３】
【実施例】
以下本発明を実施例及び比較例に基づいて説明するが、本発明はこれらにより何ら限定を受けるものではない。尚、実施例中の「部」、「％」は全て重量基準である。
【００２４】
（製造例１〜２）少なくとも一部が液晶状態の乳化剤の作製
表１に示した配合をもとに、４０℃以下で所定量の水飴（商品名：「ＭＳ５００」、昭和産業（株）製）と水を混合させた後、所定量のショ糖脂肪酸エステル（商品名：「リョートーシュガーエステルＳ−１１７０」、三菱化学フーズ（株）製）を攪拌しながら徐々に添加して分散させた。攪拌しながら６０℃まで昇温させたのち、所定量のグリセリン脂肪酸エステル（商品名：「エマルジーＭＳ」、理研ビタミン（株）製）を添加し、さらに攪拌しながら７０℃まで昇温させた後攪拌を終了し、その後冷蔵して、本発明の少なくとも一部が液晶状態の乳化剤を得た。
【００２５】
【表１】
パーム油４００ｇを鍋にて加熱溶解して品温を６０℃に調整した後に、灰分０．５６％、粗タンパク９．０％である６００ｇの薄力粉２等粉を混合し、表２に示した配合をもとに、所定量の少なくとも一部が液晶状態の乳化剤または液晶状態を含まない乳化剤を添加し充分混合した後、一般的にルー製造に用いられる平釜（商品名：ＫＲミニ、梶原工業（株）製）に入れた。混合攪拌棒により毎分２０回転で混ぜながら、一定の加熱により、加熱開始から１５分で品温を１０５℃にして、さらに加熱開始から３０分で品温を１２０℃まで昇温させて、その後１０分間、１２０℃に品温を保つことでルーを得た。
【００２６】
【表２】
パーム油４００ｇを鍋にて加熱溶解して品温を６０℃に調整した後に、灰分０．５６％、粗タンパク９．０％である６００ｇの薄力粉２等粉を混合し、一般的にルー製造に用いられる前記平釜に入れた。混合攪拌棒により毎分２０回転で混ぜながら、一定の加熱により加熱開始から１５分で品温を１０５℃にして、さらに加熱開始から３０分で品温を１２０℃まで昇温させて、その後１０分間、１２０℃に品温を保った後、表２に示した配合をもとに、所定量の少なくとも一部が液晶状態の乳化剤を添加し充分混合してルーを得た。
【００２７】
（実施例５〜８、比較例３〜４）カレーパン用フィリングの製造
表３に示す配合により、加熱溶解したラードに牛ミンチ肉、馬鈴薯、人参、玉ねぎ、植物性蛋白質を加えソテイした後、実施例１〜４、及び、比較例１〜２で得られたルーを加えて混合し、ウスターソース、トマトケチャップ、リンゴピューレ、水、市販のカレー粉、上白糖、食塩を加え、具材が沈殿しない程度の粘度が出るまで加熱した。これをレトルトパウチに充填し、１２１℃で２０分間レトルト加熱処理した後に冷却し、カレーパン用フィリングを製造した。本カレーパン用フィリングはカレーパンの製造に供し評価を行った。
【００２８】
【表３】
表４に示す生地配合に基づき、下記（１）に示す手順により、７０％中種法にて生地を製造し、実施例５〜８、及び、比較例３〜４で得られたカレーパン用フィリングを、包餡機（商品名：ＣＮ−２００型、レオン自動機（株）製）を使用して、生地５０ｇ当たりカレーパン用フィリング３０ｇの割合で包餡成型した後、ホイロに入れて４０℃で５０分間発酵させた後、大豆白絞油を用いて１８０℃にて３分間フライし、カレーパンを得た。
【００２９】
【表４】
[１]中種ミキシング：低速で２分および中速で２分混捏（捏上温度２６℃）。
[２]中種発酵：２８℃で３時間。
[３]本捏ミキシング：マーガリン以外の原料と混合して低速で２分、中速で２分および高速で３分混捏した後、マーガリンを投入して低速で２分、中速で２分および高速で３分混捏（捏上温度２４℃）。
[４]フロアタイム：１５分間。
[５]パンチ（ガス抜き）：１分間。
（カレーパンの評価方法）
得られたカレーパンは、１晩室温で放置した後に、カレーパンのフィリング部分についての評価を行った。評価項目は、以下に示す評価基準にしたがって１０名のパネラーにより点数評価した。
＜食感＞
４点：口の中でのねとつきがなく、大変なめらかですばやく溶ける。
３点：口の中でのねとつきが少なく、なめらかで溶けやすい。
２点：口の中でねとつきが感じられ、やや溶けにくい。
１点：口の中で長い間ねとつき、溶けにくい。
＜調理感＞
４点：調理感が強く付与されており、大変おいしい。
３点：調理感がやや強く付与されており、おいしい。
２点：調理感が弱く、あまりおいしくない。
１点：調理感がついておらず、味がバラバラである。
各パネラーの評価の平均値を採ったところ、表５に示すとおりであった。
【００３０】
【表５】
【００３１】
（実施例９〜１０、比較例５〜６） ホワイトソースの製造
実施例３で得られたルー、比較例１〜２で得られたルーを１００ｇ、実施例３で得られたルーを５０ｇと比較例１で得られたルーを５０ｇをそれぞれビーカーに取り、牛乳６００ｇ、白胡椒０．３５ｇ、食塩３．５ｇを加えて、６０℃の温度に保ちながらスターラーにより毎分６００回転で５分間攪拌した。その後、前記平釜に移して、さらに品温を８５℃まで上げて攪拌しながら、歩留り８０％になるまでに煮詰めてホワイトソースを製造した。
【００３２】
（ホワイトソースの評価）
得られたホワイトソースは、（１）製造直後、（２）製造後冷蔵庫で１６時間保持した時点で評価を行った。評価項目は、以下にに示す評価基準にしたがって１０名のパネラーにより点数評価した。
＜口溶け感＞
４点：口の中でのねとつきがなく、すばやく溶ける。
３点：口の中でのねとつきが少なく、溶けやすい。
２点：口の中でねとつきが感じられ、やや溶けにくい。
１点：口の中で長い間ねとつき、溶けにくい。
＜ボディー感＞
４点：しっかりとした物性で、ボディー感が強い。
３点：しっかりとした物性で、ボディー感がやや強い。
２点：やややわらかい物性で、ボディー感が弱く感じられる。
１点：やわらかくてゆるい物性で、ボディー感が感じられない。
各パネラーの評価の平均値を採ったところ、表６に示すとおりであった。
【００３３】
【表６】
【００３４】
【発明の効果】
本発明の少なくとも一部が液晶状態の乳化剤を添加したルーを用いて、ソース等の加工食品を作製すると、加工食品を作製した後冷蔵または冷凍したり、或いは殺菌のためにレトルト処理を行った後でも、なめらかで口溶け感の良いソースを得ることができ、更にレトルト処理前の調理工程において、加熱による粘度上昇を抑えられ、調理時間が長くできることで調理感を強く付与できることを見出した。さらに、少なくとも一部が液晶状態の乳化剤を、焙焼する前のルー原料に添加すると、その効果を一層高めることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to roux and its manufacturing method, and processed foods such as sauces and stews using the roux.
[0002]
[Prior art]
In general, roux made from wheat flour and fat is used for processed foods such as sauces and stews. When only flour is used without using roux, or when flour other than flour is used in roux, the finished sauce, stew, etc. may have a powdery flavor, or it may become rough or lumpy. Often has no texture. Therefore, roux using wheat flour and fats and oils is generally used for the purpose of imparting appropriate viscosity and flavor to processed foods such as sauces and stews.
[0003]
When using roux to make processed foods such as sauces and stews, it is easy to adjust the amount of roux added to adjust the mouthfeel, smoothness and body texture. Used. However, according to this method, when the amount of roux is reduced, the feeling of melting in the mouth and smoothness is improved, but the feeling of body disappears, and the texture becomes watery and unresponsive to eating. It cannot be used as a filling material or a topping material. On the other hand, when the amount of roux is increased, the body feeling is improved, but the melted feeling and smoothness are lost. In other words, it is difficult to produce processed foods such as sauces and stews that have a body feeling but also have a melted feeling and smoothness by adjusting the amount of roux used.
[0004]
In the conventional loop as described above, there are various problems. When a sauce using a conventional roux is refrigerated or frozen after the sauce is prepared, or when a retort treatment is performed for sterilization, the sauce becomes hard and the mouth melting feeling becomes extremely worse. Moreover, in the cooking process before a retort process, since it is necessary to suppress the viscosity increase by heating for the convenience of filling, sufficient heat cooking cannot be performed and the cooking feeling produced by heating cannot be provided. .
[0005]
In order to solve such problems, a method of adding a cross-linked starch such as adipic acid cross-linked corn starch (Japanese Patent Laid-Open No. 9-262077), starch and processed starch not subjected to swelling suppression treatment, cross-linked starch and A method of adding processed starch, such as a method of using together with heat-treated starch (Japanese Patent Laid-Open No. 11-18681), is used. By adding the modified starch, it is possible to obtain a smooth and well-melted sauce even after refrigeration or freezing after producing the sauce, or after retorting for sterilization. Moreover, since it is also possible to suppress the viscosity raise by heating in the cooking process before a retort process, it can heat-cook. On the other hand, however, there are disadvantages such as an unfavorable flavor unique to the modified starch and an increase in cost.
[0006]
[Problems to be solved by the invention]
The object of the present invention is to provide a smooth and well-melted sauce even after refrigeration or freezing after preparation of the sauce, or after retort treatment for sterilization, and further a cooking process before retort treatment The purpose of the present invention is to provide a roux that can suppress an increase in viscosity due to heating, a method for producing the roux, and a processed food using the roux.
[0007]
[Means for Solving the Problems]
As a result of diligent research to achieve the above-mentioned problems, the present inventors have prepared processed foods such as sauces using roux added with an emulsifier in a liquid crystal state that easily acts on starch in roux. Even after refrigeration or freezing after preparing processed foods, or after retorting for sterilization, a smooth and mouth-melting sauce can be obtained, and in the cooking process before retorting, by heating It was found that an increase in viscosity can be suppressed. Furthermore, by adding an emulsifier at least partly in a liquid crystal state to the raw material before roasting, it has been found that the effect is further enhanced, and the present invention has been completed.
[0008]
That is, according to the first aspect of the present invention, a glycerin fatty acid monoester at least partly in a liquid crystal state is added to a roux raw material composed mainly of wheat flour and fats and oils and dissolved or dispersed in water. The product temperature is 95-100 ° C in -20 minutes, and the product temperature is raised to 110-120 ° C in 25-35 minutes from the start of heating, and then roasted by maintaining the temperature while stirring for a certain period of time. It made it relates Lou characterized by. In a preferred embodiment, the glycerol fatty acid monoester in which at least a part is in a liquid crystal state is obtained by adding or dissolving at least one of varicella, sorbitol, and glycerin to dissolve or disperse in water .
[0009]
According to the second aspect of the present invention, fats and oils are heated and dissolved, flour is mainly added to prepare a mixture, and the mixture is dissolved or dispersed in water, and at least a part of the glycerin fatty acid monoester in a liquid crystal state is added and heated. The product temperature is 95-100 ° C. in 15-20 minutes from the start, and the product temperature is raised to 110-120 ° C. in 25-35 minutes from the start of heating. It relates to a manufacturing method of the above-mentioned roux characterized by baking .
[0010]
3rd of this invention is related with the processed food which uses the above-mentioned roux.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
The following is a description of the present invention.
[0012]
The roux referred to in the present invention is produced using fats and oils and wheat flour. As a general classification, roux blank (roux blank: cream roux), roux brun: Brown roux) and the like, but any may be used.
[0013]
The liquid crystal state of the emulsifier in the present invention means that it is neat or gel-dispersed in an aqueous solution and has a hexagonal structure, cubic structure, lamellar structure or reverse hexagonal structure. When adding, the emulsifier should just have a part of said structure.
[0014]
A glycerin fatty acid monoester is used as an emulsifier that is at least partially liquid crystal in the present invention. As an addition amount, it is appropriate to add to the roux so that it is preferably in the range of 0.05 to 5.0% by weight with respect to the flour in the roux. More preferably, it is 0.2-4.0 weight% with respect to the flour in a roux. When the addition amount of the emulsifier is less than 0.05% by weight, the effect of suppressing the increase in viscosity due to heating may be weakened. On the other hand, when the content is more than 5.0% by weight, an undesired flavor of the emulsifier may be felt in the obtained processed food such as sauce.
[0015]
The fats and oils used in the roux of the present invention are not particularly limited, for example, linseed oil, tung oil, safflower oil, pod oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, Vegetable oils such as kabok oil, rice bran oil, sesame oil, onion oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, palm oil, palm oil, palm kernel oil, cacao butter, shea fat, borneo fat, fish oil, Animal fats and oils such as whale oil, beef tallow, pork tallow, milk tallow and sheep fat, those obtained by transesterification using these fats and oils, hardened oil, fractionated oil, mixed oil, etc., are used alone or in combination Can be used.
[0016]
As wheat flour used in the roux of the present invention, raw wheat flour that has not been subjected to a treatment such as heating, or wheat flour to which enzymes, sugars, stabilizers, emulsifiers and the like are added can be used. As wheat flour, it is possible to use one or a combination of two or more kinds selected from strong flour, semi-strong flour, medium flour, and weak flour classified by the amount of gluten and protein, preferably It is desirable to use soft flour. In addition, regarding the grade of wheat flour, it is necessary to use one or a combination of two or more selected from first, second, third, and powders classified according to the ash content. It is possible to use first and second class powders. In addition to wheat flour, various starches such as corn, tapioca, potato, and sweet potato, and flour such as corn flour may be added.
[0017]
The amount of the fat and flour in the present invention is not particularly limited, but the amount of fat is preferably 40 to 200 parts by weight with respect to 100 parts by weight of the flour. More preferably, fats and oils are 50-150 weight part with respect to 100 weight part of wheat flour. When the amount of oil is less than 40 parts by weight, good viscosity as a roux may not be obtained, and smoothness may be lacking. Moreover, when there are more fats and oils than 200 weight part, the viscosity as roux may fall or the processed food obtained may become oily taste.
[0018]
According to the present invention, it is necessary to add an emulsifier at least partially in a liquid crystal state. It is preferable that the emulsifier of the present invention is dissolved or dispersed in water to at least partly be in a liquid crystal state and then cooled to form a highly viscous gel and added to the roux. In order to maintain a stable liquid crystal state, it is more preferable to add starch syrup, sorbitol, glycerin or the like. As a method of adding an emulsifier at least partially in a liquid crystal state, it may be added to roux raw material before roasting or may be added to roux after roasting. It is good to add to the raw material. In any case, it is desirable to mix well after adding an emulsifier at least partially in a liquid crystal state.
[0019]
The roux of the present invention can be produced by a general production method except that an emulsifier in a liquid crystal state is added at least partially in the production process. For example, it can be produced by the following production method. . That is, fats and oils are heated and dissolved, and flour is further added to prepare a mixture. And this mixture is roasted. That is, the product temperature is 95-100 ° C. in 15-20 minutes from the start of heating, and the product temperature is raised to 110-120 ° C. in 25-35 minutes from the start of heating, and then the temperature is maintained while stirring for a certain time. As a result, the present invention can be obtained.
[0020]
In addition, the roux of the present invention does not have any problem even if auxiliary materials such as spices and seasonings are added as necessary.
[0021]
In the present invention, using the roux of the present invention, sauces such as white sauce, demiglace sauce, curry sauce, stew such as white stew, demiglace stew, curry stew, curry used for bread filling materials and topping materials, etc. Processed foods such as paste-like compositions can be prepared. By producing the above processed food using the roux of the present invention, it is possible to obtain a processed food that is smooth and has a good mouth-melting feeling even after refrigeration or freezing, or after retorting for sterilization. Furthermore, in the cooking process before the retort treatment, an increase in viscosity due to heating can be suppressed. The amount of the roux of the present invention used in the processed food of the present invention is not particularly limited and can be appropriately selected according to the desired texture and physical properties of the intended individual processed food. The content is preferably 1 to 25% by weight, more preferably 10 to 20% by weight. There is no particular limitation on the method for producing the processed food. For example, the processed food of the present invention can be obtained by replacing the conventionally used roux with the roux of the present invention.
[0022]
For the roux of the present invention, it is presumed that the starch in roux is surrounded by the emulsifier to some extent by adding an emulsifier that is partly in a liquid crystal state that is highly reactive with starch. . Therefore, after processing processed foods such as sauces using the roux of the present invention, processing such as sauces that are smooth and well melted even after refrigeration or freezing, or after retorting for sterilization It seems that we can get food. Furthermore, in the cooking process before the retort treatment, it seems that the increase in viscosity due to heating can be suppressed.
[0023]
【Example】
EXAMPLES Hereinafter, although this invention is demonstrated based on an Example and a comparative example, this invention does not receive any limitation by these. In the examples, “parts” and “%” are all based on weight.
[0024]
(Production Examples 1 and 2) Preparation of an emulsifier at least partially in a liquid crystal state Based on the formulation shown in Table 1, a predetermined amount of waterpox (trade name: “MS500”, manufactured by Showa Sangyo Co., Ltd.) at 40 ° C. or lower. And a predetermined amount of sucrose fatty acid ester (trade name: “Ryoto Sugar Ester S-1170”, manufactured by Mitsubishi Chemical Foods Co., Ltd.) was gradually added and dispersed while stirring. . After heating to 60 ° C. with stirring, a predetermined amount of glycerin fatty acid ester (trade name: “Emulgie MS”, manufactured by Riken Vitamin Co., Ltd.) is added, and the temperature is further raised to 70 ° C. with stirring. Stirring was terminated and then refrigerated to obtain an emulsifier in a liquid crystal state according to at least a part of the present invention.
[0025]
[Table 1]
400 g of palm oil was heated and dissolved in a pan to adjust the product temperature to 60 ° C., and then 600 g of weak flour 2 equal powder having an ash content of 0.56% and a crude protein of 9.0% was mixed and shown in Table 2. Based on the formulation, at least a part of a predetermined amount of an emulsifier in a liquid crystal state or an emulsifier not containing a liquid crystal state is added and mixed well, and then a flat pot generally used for roux production (trade name: KR Mini, Sugawara) (Made by Kogyo Co., Ltd.). While mixing with a mixing stir bar at 20 revolutions per minute, the product temperature was raised to 105 ° C. in 15 minutes from the start of heating by constant heating, and further raised to 120 ° C. in 30 minutes from the start of heating. A roux was obtained by keeping the product temperature at 120 ° C. for 10 minutes.
[0026]
[Table 2]
After 400g of palm oil is heated and melted in a pan and the product temperature is adjusted to 60 ° C, 600g of weak flour 2nd grade powder with 0.56% ash content and 9.0% crude protein is mixed and generally manufactured by roux It was put in the flat pot used for the above. While mixing with a mixing stirrer at 20 revolutions per minute, the product temperature was raised to 105 ° C. in 15 minutes from the start of heating by constant heating, and the product temperature was further raised to 120 ° C. in 30 minutes from the start of heating. After maintaining the product temperature at 120 ° C. for a minute, a predetermined amount of at least a part of an emulsifier in a liquid crystal state was added and thoroughly mixed based on the formulation shown in Table 2 to obtain a roux.
[0027]
(Examples 5-8, Comparative Examples 3-4) Manufacture of filling for curry bread According to the composition shown in Table 3, after adding and minced beef minced meat, potato, carrot, onion, vegetable protein to lard heated and dissolved, Add and mix the roux obtained in Examples 1-4 and Comparative Examples 1-2, add Worcester sauce, tomato ketchup, apple puree, water, commercial curry powder, white sucrose, and salt, and ingredients are precipitated. It was heated until a viscosity that did not occur was obtained. This was filled in a retort pouch, subjected to a retort heat treatment at 121 ° C. for 20 minutes, and then cooled to produce a filling for curry bread. This filling for curry bread was subjected to evaluation for the production of curry bread.
[0028]
[Table 3]
Based on the dough composition shown in Table 4, the dough was produced by the 70% medium seed method according to the procedure shown in (1) below, and used for curry breads obtained in Examples 5 to 8 and Comparative Examples 3 to 4 Using a wrapping machine (trade name: CN-200 type, manufactured by Leon Automatic Co., Ltd.), the filling was wrapping molded at a rate of 30 g of curry bread filling per 50 g of dough, and then placed in a proofer. After fermentation at 50 ° C. for 50 minutes, it was fried at 180 ° C. for 3 minutes using soybean white squeeze oil to obtain curry bread.
[0029]
[Table 4]
[1] Medium seed mixing: 2 minutes at low speed and 2 minutes at medium speed (cradle temperature 26 ° C).
[2] Medium fermentation: 3 hours at 28 ° C.
[3] Main mix: 2 minutes at low speed, 2 minutes at medium speed and 3 minutes at high speed after mixing with raw materials other than margarine, and then 2 minutes at low speed, 2 minutes at medium speed after adding margarine Chaotic for 3 minutes at high speed.
[4] Floor time: 15 minutes.
[5] Punch (outgassing): 1 minute.
(Evaluation method for curry bread)
The obtained curry bread was allowed to stand overnight at room temperature, and then the filling portion of the curry bread was evaluated. Evaluation items were scored by 10 panelists according to the following evaluation criteria.
<Food texture>
4 points: There is no stickiness in the mouth and it melts very smoothly and quickly.
3 points: There is little stickiness in the mouth, it is easy to melt smoothly.
2 points: Stickiness is felt in the mouth, and it is slightly difficult to melt.
1 point: It sticks in the mouth for a long time and hardly melts.
<Cooking feeling>
4 points: A strong cooking feeling is given and it is very delicious.
3 points: The cooking feeling is a little strong and delicious.
2 points: The cooking feeling is weak and not very delicious.
1 point: There is no cooking feeling and the taste is different.
When the average value of evaluation of each paneler was taken, it was as shown in Table 5.
[0030]
[Table 5]
[0031]
(Examples 9 to 10 and Comparative Examples 5 to 6) White sauce production 100 g of the roux obtained in Example 3, the roux obtained in Comparative Examples 1 and 2, and 50 g of the roux obtained in Example 3 Take 50 g of the roux obtained in Comparative Example 1 in a beaker, add 600 g of milk, 0.35 g of white pepper and 3.5 g of salt, and stir at 600 rpm for 5 minutes with a stirrer while maintaining the temperature at 60 ° C. did. Then, it moved to the said flat pot, and also boiled until it reached 80% of the yield, raising the product temperature to 85 degreeC and stirring, and manufactured white sauce.
[0032]
(Evaluation of white sauce)
The obtained white sauce was evaluated when (1) immediately after production and (2) after being produced, was kept in the refrigerator for 16 hours. Evaluation items were scored by 10 panelists according to the following evaluation criteria.
<Melting feeling>
4 points: There is no stickiness in the mouth and it melts quickly.
3 points: There is little stickiness in the mouth and it is easy to melt.
2 points: Stickiness is felt in the mouth, and it is slightly difficult to melt.
1 point: It sticks in the mouth for a long time and hardly melts.
<Body feeling>
4 points: Firm physical properties and strong body feeling.
3 points: Strong physical properties and a slightly strong body feeling.
2 points: Somewhat soft physical properties and weak body feeling.
1 point: Soft and loose physical properties, no body feeling.
When the average value of evaluation of each paneler was taken, it was as shown in Table 6.
[0033]
[Table 6]
[0034]
【The invention's effect】
When a processed food such as sauce was prepared using a roux to which at least a part of the present invention added a liquid crystal emulsifier, the processed food was prepared and then refrigerated or frozen, or retorted for sterilization. Later, it was found that a smooth and well-melted sauce can be obtained, and in the cooking step before retort treatment, an increase in viscosity due to heating can be suppressed, and the cooking time can be lengthened to give a strong cooking feeling. Furthermore, the effect can be further enhanced by adding an emulsifier at least partially in a liquid crystal state to the raw material before roasting.
Claims (4)
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| JP2020115778A (en) * | 2019-01-23 | 2020-08-06 | ヱスビー食品株式会社 | Filling, filling-containing food, and method for producing filling |
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| JPS59160523A (en) * | 1983-03-04 | 1984-09-11 | Kao Corp | Emulsifying composition |
| JP2761669B2 (en) * | 1990-04-18 | 1998-06-04 | 鐘淵化学工業株式会社 | Fat mixture and method for producing the same |
| ATE108306T1 (en) * | 1990-11-23 | 1994-07-15 | Unilever Nv | USE OF MESOMORPHIC PHASES IN FOOD. |
| JPH0785707B2 (en) * | 1991-06-19 | 1995-09-20 | 江崎グリコ株式会社 | Method for producing solid roux |
| JPH05328914A (en) * | 1992-06-01 | 1993-12-14 | Kanegafuchi Chem Ind Co Ltd | Fried food having low oil-absorption and composition therefor |
| JP2741004B2 (en) * | 1993-09-29 | 1998-04-15 | 江崎グリコ株式会社 | Aqueous paste-like roux |
| JPH10140180A (en) * | 1996-11-01 | 1998-05-26 | Riken Vitamin Co Ltd | Fat and oil crystal modifier and solid fat food |
| JP3588973B2 (en) * | 1997-05-15 | 2004-11-17 | 株式会社カネカ | Solid roe whitening inhibitor, oil and fat composition for solid roo, and solid roo |
| JP3285826B2 (en) * | 1998-07-22 | 2002-05-27 | ハウス食品株式会社 | Paste food |
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